Stacked bamboo baskets let you cook several different foods at once. The shape of a bamboo steamer allows you to fit it into a wok of boiling water. Unlike metal utensils, the wooden construction of these steamers does not rust or corrode, but to ensure its long life you must take special care of your steamer and prepare it properly for use.
Instructions
1. Wash all of the parts of your bamboo steamer with hot, soapy water. Rinse well but do not allow the steamer to sit in water.
2. Place the bamboo steamer in a wok or saute pan and add water to below the bottom level of the steamer.
3. Remove the steamer and place the wok or saute pan over high heat to bring the water to a boil.
4. Place the food onto the bamboo steamer (at each level if desired). For easier cleaning, line each of the layers with a round of parchment paper, lettuce leaves, banana leaves, corn husks or a ceramic plate and place the food on top. Ensure that air still can circulate around the lining material.
5. Set the bamboo steamer into the boiling water and steam the food for the time prescribed in the recipe.
6. Remove the cooked food from the steamer and allow the bamboo to cool.
7. Wash in soap and water and air dry before storing to prevent mold formation.
Tags: bamboo steamer, bamboo steamer, boiling water, into boiling, into boiling water
Zesty, colorful vegetables can be grown a salsa garden.
A salsa garden consists of low-maintenance plants that grow in any sunny garden and, when harvested, supply you with the ingredients for tangy, rich, homemade salsa. Start with juicy tomatoes, then plant a few peppers to fire up your taste buds. Finish by planting onions, garlic and the tangy herbs of your choice and you'll be all set with fresh salsa makings at your fingertips.
Tomatoes
A flavorful salsa includes at least two types of tomatoes. A meaty tomato such as La Roma or Mamma Mia will add thickness to your salsa while traditional slicing tomatoes such as Early Girl or Celebrity are juicy and will add bright color and a garden-fresh flavor to your salsa. However, any tomato will taste good when used in salsa, so plant your favorite varieties.
Peppers
Peppers are the ingredients that make your salsa unique. Like tomatoes, a variety of at least two or three peppers will add flavor depth to your salsa. A sweet red or green pepper is a good starting point; accompany the sweet pepper with at least one chili pepper, depending on your tastes. Jalapeno, habanero or serrano peppers add plenty of heat to balance the mildness of a sweet pepper while poblano, Colorado or Anaheim chilies are zesty, middle-of-the-road peppers.
Onions and Garlic
The onion is an important salsa ingredient. Although any firm, blemish-free onion will result in delicious salsa, its flavor is a matter of personal taste. Onions such as Sweet Spanish, Walla Walla Sweets or Bermudas are sweet and mild either raw or cooked. Yellow Globe onions are pungent and add flavor to a spicy salsa. Ebenezer onions are delicious as green onions, or they can be allowed to mature to large, mild-flavored onions. Garlic, a cousin to the onion, is a cinch to grow in a small patch of well-drained soil. Any variety of garlic will complement the flavor of your salsa.
Herbs
Dedicate a small, sunny corner of your salsa garden to your choice of flavorful herbs. Cilantro isn't difficult to grow, and will add a distinctive flavor to your salsa. Fresh basil provides a slightly sweet flavor while parsley will add color and freshness. Many salsa aficionados appreciate a hint of fresh oregano.
Tags: your salsa, flavor your, flavor your salsa, salsa garden, sweet pepper, your choice
Trying to learn use the Cuisinart Griddler to grill chicken? The Griddler is a convenient kitchen tool that makes it easy to grill chicken. Follow these steps to use the Cuisinart Griddler to grill chicken.
Instructions
1. Season and marinate chicken in dressing in a large plastic food storage bag for 20 to 60 minutes in the refrigerator.
2. Prepare to grill the chicken when it is done marinating. Turn the Cuisinart Griddler on to “Grill” on the "Medium High" setting. Spray the top and bottom grill surfaces with a cooking spray. Allow it to heat it for a few minutes. Put the drip container on the side to catch running juices.
3. Arrange the chicken breasts on the grill. Close the grill and press it down firmly. Put the setting on “Medium” and set a timer for 2 to 3 minutes.
4. Lift the grill press after 2 to 3 minutes to check the progress. If parts of the chicken appear raw, then press the grill handle down firmly for 10 to 30 seconds.
5. Continue to check on the chicken every minute or so. It’s done when the juices run clear from the drip cup, and the chicken is cooked through.
For those lucky enough to have access to fresh goat milk, it is possible to make great-tasting cheese. A simple soft cheese, perfect for spreading crackers, can be made in very little time and without any special equipment or ingredients. Rennet, an ingredient in cheese-making, is found at most grocery stores in the flour aisle or can be ordered inexpensively online. Goat cheese is also known as chevre and is well-liked in European countries.
Instructions
1. Dissolve three drops of rennet into 1/3 cup of cool water. Set aside.
2. Pour the goat milk and buttermilk into an 8-quart stock pot and heat over medium-low heat to 80 degrees. Remove from the heat and add the rennet solution and stir well. The milk will feel just warm to the touch if you do not have a thermometer to test the temperature.
3. Allow the milk to sit at room temperature for 12 hours.
4. Line a wire mesh colander with cheesecloth. If cheesecloth isn't available, use a piece of a clean cotton sheet or a pillowcase.
5. Pour the curds gently into the colander. Bring up the four corners of the cheesecloth and tie them together. Hang the cheese ball from the faucet and let the cheese drip for 6 hours or until you no longer see signs of dripping.
6. Unwrap the cheese ball and place in a bowl. If desired, season the cheese with a mixture of herbs such as salt, garlic, onion, chives and dill.
A Baby Think It Over doll is a life-like baby doll with a built-in computer that acts like a real baby--it cries, wants to be held and displays other human emotions. Baby Think It Over dolls are used to teach individuals, especially teenagers, the demands of taking care of a baby. The doll's goal is to force teenagers to think twice about pregnancy and the demands of parenthood at a young age. Used Baby Think It Over dolls are available for purchase from auction websites and local for-sale forums.
iOffer Auction Site & Local For Sale Forums
iOffer is another auction site that sells used Baby Think It Over dolls, but the selection is not large and varies from week to week. Also, check your local for sale forums, including Craigslist, to see if any Baby Think It Over dolls are available. If you use Craigslist.com to locate a doll, you may have to search multiple cities to find one. Be aware of fake posts on Craigslist, and pay with a money order that can be traced if something happens.
eBay Online Auction
Another website that sells used Baby Think It Over dolls is eBay.com. You can find a large selection of both African-American, Hispanic and Caucasian dolls, as well as accessories for the dolls. Prices vary depending on current bid offers. Some dolls are even sold at "Buy It Now" prices.
Tags: Baby Think, Baby Think Over, Think Over, Over dolls, Used Baby Think, baby doll, dolls available
blends, also known as blackening spices, are used on a variety of dishes from seafood to chicken or potatoes. Depending on the manufacturer, Cajun spice mixes contain a variety of spices most often including cayenne pepper, black pepper, onion, garlic and chili powder. Some mixes contain salt, as some cooks like to have the salt in Cajun seasoning some add it separately. If a recipe calls for Cajun spice blend, substitute your own blend or other similar spice blends.
Home blend
If Cajun spice is not available in your supermarket, or you simply don't have it at home make your own Cajun spice blend easily using common spices. Mix 1 tbsp. each of cumin and paprika, 2 tsp. each of garlic powder, onion powder and black pepper, and 1 tsp. each of dried thyme and sweet basil. To make it more spicy, add cayenne pepper. Blend all the spices together until it is a uniform color.
Chili Powder
Chili powder is many times substituted for Cajun spice because it also provides a smoky, spicy flavor. Most chili powders contain cumin, oregano, garlic powder and cayenne. These ingredients are often in Cajun seasoning as well.
Creole Seasoning
Creole seasoning is used widely in Louisiana. Like chili powder, Creole seasoning is very similar to Cajun seasoning and contains many of the same ingredients. Creole seasoning usually contains onion powder, garlic powder, dried oregano, dried sweet basil, dried thyme, black pepper, white pepper, cayenne, celery seed and paprika. Creole spice blend can also be used as a blackening spice.
Form gnocchi with ridges on the outside and a seam on one side.
For a gourmet, rustic Italian meal, make traditional potato dumplings called gnocchi. These dumplings can be served with a variety of sauces, making them a versatile backbone for a meal. After you have made the gnocchi dough from mashed potato, flour and egg, the trickiest part is to form the dough into the individual dumplings. Traditionally, they are curved with ridges on the outside and a small seam one one side, which helps them cook faster and hold the sauce.
Instructions
1. Roll the gnocchi dough out between your hands or on a lightly floured surface to make a log about 1/2 inch in diameter.
2. Slice the log with a knife into pieces about 1 inch long.
3. Lightly flour a cookie sheet and set it aside for the rolled gnocchi.
4. Hold a fork upside-down with the tines touching your work surface and coming up at about a 45-degree angle.
5. Lightly press a piece of gnocchi against the fork with the tip of your thumb to make a small indentation in the center of the gnocchi.
6. Put the tip of your thumb on the end of the gnocchi nearest the fork handle and gently roll it down toward the work surface. You will be making ridges around the gnocchi and rolling the top end down around the indentation you made with your thumb.
7. Set the gnocchi on the lightly floured cookie sheet.
Tags: your thumb, about inch, cookie sheet, gnocchi dough, lightly floured
Cheese making goes back to the start of time. French Brie cheese originated from Brie, the region 60 miles from Paris. Brie has been labeled the "king" of cheeses and was liked by many kings as well. It is said that Louis XVI's last request before his passing was for the taste of Brie. Making your own homemade French Brie cheese will surely impress your friends on any occasion. Many people like to eat French Brie after the seventh month of aging, while others like to eat it as soon as it is made. Your preference on when you eat Brie cheese does not matter as much as how it is made. Learn these simple steps and you will soon be enjoying the soft creamy center of the famous French Brie cheese.
Instructions
1. Buy cheese making supplies or a kit from a kitchen store or online. Buy unpasteurized cow's milk. You will need 6.6 gallons of milk to make one round of French Brie cheese.
2. Add the starter cultures along with our white ripening mold to the milk and then ripening for 45 to 60 minutes. Add rennet for a final very firm curd set in two to two-and-a-half hours.
3. Heat the milk to no more than 37 degrees C, but only during the renneting stage. Dilute the rennet in cool water before adding it to the milk. When adding rennet to the milk, stir gently in up and down motions for one minute. Do not stir vigorously.
4. Separate from the vat when the curd has a thin layer of whey covering it. Carefully ladled in thin layers into the sanitized and preheated molds on bamboo mats. Set the molds quietly and drain in a draft free area with a steady temperature overnight.
5. When drained down to 1/3 original height, loosen and remove the tall inner hoop. Tighten the shorter hoop so it can be flipped over without breaking. Gently remove the original mat.
6. Began flipping for the next several hours. Start salting the surfaces of the French Brie cheese. Move the cheese as soon as the curd dries down and free whey is no longer an issue. Make sure the space has moderate air flow and the drying off continues for the next day or so, keeping the temp at 65 F.
7. Following the drying off, move to 54 F to 90 percent, where the white surface will begin to develop at day five. Continue throughabout day 10 to 12 when the French Brie cheeses can be wrapped and moved to a moister and cooler space (38 to 42 F with 95 to 97 percent humidity) where the white surface begins to die back and the red/yellow streaks begin to show.
8. Eat the French Brie cheese at about four to six weeks when the curd should has ripened to at least the half way point. You can try it at an earlier stage when the taste is quite fresh and sharp, or wait until it really develops some character and the flavor deepens and shows the true flavors of the milk.
Tags: French Brie, Brie cheese, French Brie cheese, Make French, Make French Brie
Seasoned fresh cheese curds are eaten as is or pressed into molds.
Curds and whey are the two products that result from the curdling process of cheese making. The curds are creamy thickened chunks of young cheese. Whey is a liquid substance that separates and is strained away from the curds. Cheese curds are typically either seasoned and served fresh, or salted and dry aged. The whey liquid can be consumed for its health benefits, turn into secondary cheeses, or added to fruits and vegetables in a lacto-fermentation process.
Instructions
Curds
1. Taste the fresh cheese curds before adding anything. Subtleties in the dairy and other ingredients that were used are easiest to identify at this stage. Select salts, fresh or dried herbs or spices to complement the pleasant flavors already present in the curd. Basil, thyme and oregano all pair well with high-quality cheese curds.
2. Sprinkle the selected seasonings over the curds. Toss the cheese curds with clean hands to coat them evenly. Taste a season-coated curd and adjust the seasonings as needed.
3. Line a cheese mold with double thickness of cheesecloth so at least 2 inches is hanging outside the mold. Fill the mold with the seasoned cheese curd. Fold the excess cheesecloth over the curd and cover the mold.
4. Place the mold into the press or add a weight to the lid to force the remaining moisture out. Remove the pressed curd from the mold and cheesecloth. Dip the cheese form in a layer of wax for further aging.
Whey
5. Drink the whey by itself or mixed into a hot or cold beverage. Nutritionists often suggest whey consumption for health benefits derived from the vitamins, minerals and active bacteria. Sweeten the whey with honey or sugar to reduce the bitter taste.
6. Cut raw fruits or vegetables like apples, yellow summer squash or zucchini into ¼-inch slices for lacto-fermentation using the whey. Pack the sliced fruit or vegetable into a wide-mouth glass quart jar, leaving 1 inch of space beneath the rim. Add 4 tbsp. of the whey and 1 tbsp of natural sea salt to the jar.
7. Pour purified or distilled water into the jar until all the air bubbles are gone. Use a chopstick to move the slices and release any remaining air. Push all the sliced down so they are completely submerged in the acidic liquid.
8. Seal the jar with a new lid and ring. Place the sealed jar of sliced produce and whey on the counter for three days of room temperature storage. Eat the fermented slices right away or move the jar to the refrigerator for a two months maximum for fruits and up to a year for vegetables. The acidic whey converts sugars and starches in the produce into lactic acid for safe consumption by diabetics and those avoiding carbohydrates.
9. Put fresh dairy whey in a heavy bottomed non-reactive stock pot with the lid on to begin the secondary cheese making process. Let it sit at room temperature for 24 hours. Heat the acidified whey up to 200 F over medium heat, stirring continuously. Remove the stock pot from the heat and allow the whey to cool to room temperature.
10. Line a colander with cheesecloth and nest it in a large bowl. Gently scoop the coagulated ricotta curds from the cooled whey with a fine mesh strainer. Place the curds from the strainer into the lined colander.
11. Move the curds, colander and bowl to the refrigerator to drain for three hours. Gather the edges of the cheesecloth. Twist the gathered edges together to form the ricotta curds into a ball and squeeze out the remaining moisture.
12. Feed the remaining whey liquid to pets or livestock. Add the fresh ricotta to a sweet or savory dish that calls for a creamy cheese. Store unused ricotta in a sealed container in the refrigerator for up to two days or freeze for up to a month.
Cheese production starts, of course, with milk. What kind of milk is used can vary drastically from region to region and culture to culture. Cow milk is the most common type used for large-scale cheese production, but cheese from many other animals is also produced, including goat and sheep cheese. In modern times, there are several legal qualifications the milk must meet to be processed as cheese. The European market, home to most of the different cheeses in the world, is especially exacting in these requirements. Milk is usually required to be heat-treated or pasteurized before being made into cheese.
Pasteurization
The pasteurization process varies depending on the type of cheese being made. For fresh cheese, or cheese that does not need to ripen and can go immediately to market, the milk must be pasteurized to prevent the growth of dangerous pathogens in the unripened cheese substance. Cheeses that require a ripening process a month or longer do not need to be pasteurized, but they often are, regardless. A balance between too much heat and too little heat must be maintained--too little heat, and bacteria will linger in the cheese, ruining the flavor and making it possibly dangerous. Too much heat, and the flavor of the cheese is again affected, especially in certain delicate cheeses such as Emmenthal, Parmesan and Grana. To destroy dangerous bacteria that may linger after pasteurization, certain chemicals are often added to the milk, such as sodium nitrate, although there is contention as to how safe and proper these chemical additives are.
Bacteria and Cheese Production
Once the milk is ready to be made into cheese, a specific, carefully controlled bacteria culture is added to it and mixed with rennet, a substance rich in active enzymes. These enzymes set to work, and the milk is soon coagulated into a semi-solid known as curd. The curd is diced and then placed in vats where it is heated and stirred. This helps the bacteria grow and feed on the curd, until the syneresis process is complete and the liquid whey has become separated from the now more-solid curd. This curd is then pressed into moulds and--in some cases--allowed to ripen. Sometimes other substances will be added to the curd to give the cheese additional flavors.
The bacteria used in making cheese can be either mesophilic or thermophilic. Mesophilic bacteria grow in average temperatures, but thermophilic cultures prefer plenty of heat to grow. Often, both types of bacteria are used in cheese production so that they complement each other, but it depends on the type of cheese. The primary jobs of the bacteria are to produce lactic acid, break down the milk protein and occasionally to produce carbon dioxide.
Tags: bacteria grow, bacteria used, being made, cheese production, into cheese
Every season of the year has a reason for a party, from New Year's in January to Christmas in December. Expand beyond the traditional holidays and celebrate Groundhog Day in February, the first day of spring in March and April Fool's day in April. Let the season set the menu for the party.
Spring
Spring means fresh asparagus, fiddleheads, lamb, sweet peas and baby lettuces. And that forms a perfect menu for any spring party. Blanch the asparagus and serve with a lemon tarragon vinaigrette. Fiddle heads aren't available everywhere and where they are they make a short appearance. Like asparagus they're young shoots but instead of being straight like asparagus, fiddleheads are curled. Serve steamed with browned butter. Serve the sweet peas lightly cooked in a nest of baby lettuces. Slow cooked lamb shanks are festive, don't take a lot of preparation and are budget friendly.
Summer
Summer is outdoor time. It's also time for humidity and heat. Chill out in the dog days of summer with a menu that is served cold. You'll keep the kitchen cool for the party and you won't get overheated doing the cooking. Try starters of cold soup such as gazpacho, creamy avocado or melon soup zapped up with a dash of hot sauce. Follow the soup with an assortment of cold vegetables and several dips. Barbara Kafka, the author of "Party Food," says that guests gravitate toward red dips. Try blending cooked red sweet peppers with olive and garlic. The entree could be as simple as cold fried chicken, as elegant as cold poached shellfish or as hearty as stuffed roast beef served at room temperature. For dessert, serve grownup ice cream sundaes with fresh fruit and splashes of fruit-flavored liqueurs.
Fall
Celebrate the bounty of fall with a harvest dinner. As the hostess you provide the entree. Of course there's turkey, which is a traditional autumn choice, but you might want to offer a rolled stuffed pork roast. It's not as difficult as it sounds if you have the butcher butterfly a pork loin roast. Lay it out flat. Layer on a mixture of bread crumbs, minced celery, onions and carrots and handful each of nuts and raisins. Roll it up and tie it with string, then roast. Each guest brings his favorite fall dish. Don't be shy; if a guest asks you want her to bring, give her a suggestion.
Winter
Lots of reasons lead to parties in the winter. Celebrate the first snowfall with a winter white party. All the food is white, from creamed cauliflower soup to poached chicken, fish or lobster, served with purees of parsnip and mashed potatoes and white chocolate mousse for dessert. If you'd like a little more color, choose beef Burgundy served with crusty bread, red cabbage cooked with orange juice and red wine and Brussels sprouts with walnuts and brown butter.
Pulled pork sandwiches are about as American as the potato salad that is usually served with them. The pork is seasoned well, slow cooked until it's ready to fall apart and served in a barbecue sauce. Complete the meal by serving the pork on a toasted Kaiser roll.
Instructions
1. Place the ketchup, Worcestershire sauce, vinegar, mustard, garlic, paprika, brown sugar, liquid smoke, chili powder, cayenne pepper and ground pepper in a bowl and thoroughly whisk the ingredients together. Add the onions to the mixture and mix together.
2. Place about a third of the sauce into the bottom of the slow cooker and then place the pork shoulder on top of it. Pour the remainder of the sauce on top of the pork shoulder and place the lid on the slow cooker. Set it for low and then cook eight to 10 hours.
3. Remove the meat when it is tender and can be pulled apart by a fork. Break the meat apart with a fork. Return the meat to the slow cooker and mix with the warm sauce.
Tags: cooker then, Make Pulled, Make Pulled Pork, pork shoulder, Pork Slow, Pork Slow Cooker, Pulled Pork
A gift of potted tulips brings spring into your home in the midst of winter. Potted tulips may bloom for several weeks, but when the blooming period is past, many people wonder what to do with the bulbs. Tulips planted in the fall in your yard may successfully bloom for several years, but the recipient of a gift of tulips won't be able to plant the bulbs in the yard in the middle of January.
Discard
If you live in a warm climate where tulips don't normally grow, if you live in an area where pests such as rodents and deer make it unlikely you'd ever see a bloom from tulips planted out of doors, or if you don't have a yard in which to plant anything, you may decide to toss the spent tulips in the trash, bulb and all . Treat them as you would any other floral gift: enjoy them while they are beautiful, and discard them when they're done, free of guilt.
Save in Cool-Weather Climates
If you live in an area where tulips routinely are planted in the fall to bloom in spring, you can save your gift tulips to eventually transplant in your garden. After the flowers have faded, leave the pot in a sunny area and continue to water regularly. New, green leaves should begin to form. These leaves will provide the nourishment the bulbs need to bloom again next year. Feed a mild liquid fertilizer or fish emulsion every two weeks.
Keep watering your tulips until the new leaves begin to yellow and droop. This could take weeks or months, depending on the type of tulip bulb, the amount of light the plant receives and the variety of bulb. Once the leaves begin to die back this way, remove the bulb from the pot and plant it in your garden or flower bed at the same depth it was growing in the pot. Next spring the bulb should reward your efforts with a bloom.
Save in Warm-Weather Climates
In the deep South, the weather rarely gets chilly enough to provide tulips with the 12 to 16 weeks of wintry weather the bulbs need to flourish. Instead of planting your bulbs in the yard once the leaves yellow, set the pot with the bulb in it in a dark place and stop watering it. Let the bulb dry out completely. Twenty weeks before you'd like your tulips to bloom, retrieve the dried bulbs from their storage place and re-plant them in fresh potting soil. Water well and put the pot in the refrigerator. Choose a spot where the pot will stay cool but isn't in danger of freezing.
After 16 weeks, take the pot out of the refrigerator and plant the tulip bulbs in your garden. You also have the option of keeping the potted bulbs indoors and allowing them to bloom there, as they did when you first received them.
Tags: your garden, area where, bloom several, Bulbs From, Bulbs From Gift
The right ingredients can yield a flavorful salad without adding calories.
Even though many people think salads are boring, there are plenty of ways to make a tasty salad that is still healthy. Keeping your salad healthy is the number one key. Adding too many calories in the form of salad dressing and cheese can make actually make your salad more unhealthy than eating a slice of cake. You want to find a good balance of healthy food ingredients that spice up the flavor of your salad without adding too many calories.
Instructions
1. Start with your greens. You can choose among several different types of lettuce to start your salad off. If you pick iceberg lettuce -- the most common and blandest variety -- make sure you add another type of lettuce because iceberg has the least nutritional value out of all the lettuce varieties. Some different types of lettuce you can add to your salad include romaine, bibb or arugula.
2. Add as many vegetables as you can. Pick any vegetables that you like and add them to your salad. Besides the basic carrots, broccoli, tomatoes and radishes, try other vegetables in your salad such as corn, peas and zucchini. A wide variety of vegetables will add crunch and zest to your salad.
3. Try adding some fruit to add sweetness and texture. Try some apples, mandarin oranges, blueberries, raspberries, or pineapple. The sweetness in fruit can offer a nice counterbalance to the bitterness of many vegetables.
4. Toss in some protein to keep you feeling full longer. Several different options will keep your salad healthy. Try a piece of grilled chicken. If you want more flavor, try different seasoning rubs on your grilled chicken or add some garlic to your grilled chicken. Other protein sources include tuna, turkey and nuts such as almonds. Beans are another great option for adding some protein to your salad. Add some kidney or navy beans for extra flavor. If the salad is going to be dinner, you can even add a portion size of steak that has all the fat trimmed off. Make sure that you keep the portion sizes of the protein in check because you can add too much protein and pack on the calories.
5. If you must have cheese on your salad, make sure that you pick a low-fat cheese. Adding too much cheese to your salad will add the calories to the salad and you can get flavor elsewhere besides the fattening cheese. Another option for cheese is grated parmesan cheese, as it will spread throughout the salad even if you only put a little bit of it on. Also, you could try adding in some low-fat cottage cheese for taste and texture.
6. Absolutely avoid creamy dressings such as ranch and Caesar on your salads. Try making your own dressings out of extra virgin olive oil and different vinegars. Add in some herbs such as rosemary, dill, and garlic. Even if you use oil to dress your salad, you do not want to drench the salad in salad dressing. Make sure that you put a light drizzle of dressing on the salad or you can dip your fork into your dressing with every bite so that you get dressing in every bite but not that much.
Tags: your salad, adding some, grilled chicken, sure that, bite that, cheese your
A "delicious" chili for a hot dog is, of course, up to the taste buds of the individual. The best way to make it delicious is to make a chili that will meet your personal standards. This basic recipe can stretch into other meals. It can serve as a dip, be spread over spaghetti, or used in burritos.
Instructions
1. Brown 1 lb. of ground beef and add 5 tbsp. of chili powder. Use a spatula to break up the meat until it is as fine as possible. Drain the finished meat and transfer it into a sauce pan.
2. Add 1/2 a cup of ketchup and 1/4 of a cup of mustard and stir until they are well mixed in the sauce. Add some black ground pepper to taste, and add onions, cheese and beans if you choose to use them.
3. Add 1/3 cup of brown sugar, then give the chili a taste test. Add more or less of any ingredient until the chili tastes exactly the way you want. Let the finished chili simmer for about 10 minutes before using it on the hot dogs.
Don't let this be all your child eats this Halloween.
Every year at Halloween, kids eat so much candy and sugar that they are close to being able to hover a few inches above the ground. If you are throwing a Halloween party for your kids, counter the sugar overload with a few fun and nutritious snacks. The kids will love them and not even realize that they're being healthy.
Sliced Eyeballs
These creepy eyeballs are made of fruit slices and are very popular with kids. Peel and core an apple, then cut it into slices. Lay the slices out onto a tray. Cut dried apricots in half and press the pieces, sticky side down, onto the apples to form the irises. Repeat the process with raisins to form the pupils. The eyes are naturally sweet and provide both crunchy and chewy textures.
Carrot Fingers
Peel and wash several carrot sticks. Cut a flat, shallow notch at the end of each with a paring knife. Use a small dab of cream cheese to glue a sliced almond into each notch to form a fingernail. You can leave the fingers like this, or get more involved and carve knuckles and wrinkles into them. Fill a bowl with veggie dip and poke the fingers in as if a hand is crawling out of a grave.
Chips and Brains
This is more fun because of the bowl than the snack. Around Halloween, many stores sell candy bowls that look like monster's heads with the top open. Instead of candy, fill the bowl with chunky salsa and set it out with a plate of chips. Kids will love scooping out some of the monster's brains and eating them. If you can find a zombie bowl it will be even more fun.
Halloween Trail Mix
Trail mix is always a popular and healthy treat. You can give it a Halloween twist with your ingredient choices, sticking to a orange and black color scheme. Begin with 1 cup of roasted peanuts, then add 1 cup of orange cheese crackers, 1/2 cup of raisins, 1/2 cup of dried apricots, 1/2 cup of orange and black chocolate candy pieces and finally 1 cup of mini pretzel sticks. Mix the ingredients thoroughly.
Apple Biters
This is a fun treat that bites back. Core a few apples and cut them into quarters. Cut a wedge out of the skin side of each apple quarter to form a mouth. Press slivered almonds into the apple flesh to form teeth and cut tongues out of rolled fruit snacks. It is important to serve these treats right away to prevent them from browning.
Tags: bowl with, dried apricots, orange black, that they, will love
Dessert wine is a wine that has a high remaining sugar content after it has been fermented. Grapes intended for dessert wines typically undergo a process to increase the pulp's sugar content. During its fermentation, yeast converts the wine's sugar into alcohol. The less sugar that is converted into alcohol, the sweeter a wine will end up. Although 3 percent remaining sugar is considered a sweet wine, only 5 percent residual sugar is what is commonly called a dessert wine.
Instructions
1. Harvest the grapes after their normal harvesting period. This makes the grape's pulp contain high amounts of sugar.
2. Lay the picked grapes on mats, and let them dry out and shrivel up.
3. Crush the grapes.
4. If making a white dessert wine, remove the skins, seeds and pulp from the juice.
5. Ferment the wine, either with ambient yeasts or cultured yeasts.
6. Before the yeasts have fully converted all the sugar, add a small amount of sulfur dioxide to kill the yeast.
7. Drain the wine, separating it from the yeasts and any particles, along with the skins, pulp and seeds if not removed before fermentation.
Tags: into alcohol, remaining sugar, sugar content
Pasta Alfredo is a traditional recipe for linguine, penne or shells.
Alfredo sauce is a rich, creamy white sauce usually made for pastas, but which can be served over potatoes, chicken, shrimp or combined with other foods. The most traditional form of the sauce is made from butter, heavy cream and grated Parmesan cheese. Countless variations have emerged through the years. Depending on your diet or taste preferences, you can use one of a number of light or heavy creams, milk and a few other surprising ingredients.
Creams
Authentic Mediterranean cooking often uses heavy cream in sauce recipes, and heavy cream is the item of choice for traditional Italian Alfredo sauce. It is often labeled as heavy whipping cream. If you have dietary restrictions, opt for light cream, but know the flavor and consistency will be somewhat different from that found in the traditional sauce. Sour cream may be used as well.
Milk
Some people cooking on short notice use milk instead of cream, and some recipes use milk as a main ingredient to replace the cream altogether. Light milk, half and half, whole milk and even evaporated milk show up in recipe variations of Alfredo sauce. Combine heavy cream with milk by dividing the amount of cream required in half and use milk for the other half.
Cream Cheese
You may be surprised to learn that cream cheese features often in Alfredo sauce recipes, especially "quick" versions. Though not a "cream" per se, cream cheese is an easy way to alter the sauce slightly. Most recipes that use cream cheese suggest you melt the butter first, then use a whisk as the cream cheese melts to blend it into a smooth texture.
A Basic Recipe
Melt 6 tbsp. of butter in a saucepan on medium to low heat. Add 1 cup of heavy cream and stir constantly. And 1/2 cup of freshly grated Parmesan cheese. Stir continuously until the cheese has melted and the sauce begins to gently bubble. Add a pinch of salt and a pinch or two of nutmeg. Serve immediately over freshly cooked pasta that has been cooked "al dente" or baked chicken breasts. Substitute with light cream, milk or cream cheese as you prefer. If your sauce is too soupy, add a small amount -- 1 tsp. or so -- of cornstarch to thicken it. Saute minced garlic or chopped shallots into the melted butter first, before adding the other ingredients.
Cook vacuum-sealed bags in a water bath over low heat.
The technical term for cooking food in a vacuum bag is "sous-vide." The idea behind cooking food in a vacuum-sealed bag is to maintain the integrity of the ingredients. To sous-vide food, you put the food in the bag and remove all of the air from the bag so it is air-tight. The food is then cooked in a water bath on low heat for an extended period of time.
Instructions
1. Place meat in a vacuum bag. You can cook fish, chicken and steak, among other meats, using the sous-vide method.
2. Add your choice of marinade or seasoning to the vacuum bag. Sit the bag in the freezer and leave it there long enough to freeze just the liquid ingredients. This will ensure they do not become sucked out when you use the vacuum sealer.
3. Remove all of the air from your bag with your vacuum-sealing device.
4. Refrigerate your vacuum bag for about 60 minutes. Turn the bag over after 30 minutes to ensure the ingredients are evenly coated in the seasoning or marinade.
5. Fill a pot with lukewarm water. Use a cooking thermometer to check the temperature of the water. Use the burner of the stove to get the water temperature between 130 to 140 degrees Fahrenheit.
6. Put the vacuum bags with your food in them into the pot of water. Keep a close eye on the temperature of the water with the digital thermometer. Maintain the temperature between 130 to 140 degrees Fahrenheit by increasing or decreasing the temperature of the burner as needed. You can also add ice or cold water if the temperature climbs.
7. Allow your food to soak in the water for at least 90 minutes. You can leave the food in the bath for up to 12 hours as long as the temperature is steadily maintained.
Tags: between degrees, between degrees Fahrenheit, cooking food, degrees Fahrenheit, temperature between
Perfectly buttered popcorn will have everyone reaching for more.
When settling in to watch movies or a sporting event in your home, popcorn serves as a light snack that is easy to share. However, attempting to make perfectly buttered popcorn often results in an unappealing, soggy mess. If you want to make popcorn everyone will enjoy, the correct application of butter is essential.
Instructions
1. Place 1/3 cup of butter for every 4 cups of popped popcorn into a small glass bowl and microwave for 15 seconds. Increase the cooking time by eight seconds for every additional 1/3 cup of butter used.
2. Sprinkle 1 tsp. garlic salt for every 1/3 cup of butter into the melted butter and stir with a spoon for 10 seconds.
3. Pour the popcorn into a large bowl and drizzle 2 tbsp. of butter over the top. Shake the popcorn bowl to mix the popcorn and butter. Drizzle another 2 tbsp. of butter over the top and shake the bowl again. Repeat until you have used all of the butter.
4. Top the popcorn with any additional ingredients you enjoy, such as cayenne pepper or cheese powder, and shake the bowl again. Any powdered ingredient you use will stick to the buttered popcorn.
Make appetizers with crackers for your next party.
When planning a social gathering, select appetizers that party guests will enjoy all night. Use your imagination to create the perfect appetizers to go with crackers, from a cheese ball to miniature tuna melts. Most appetizers served with crackers are easy to make in a short amount of time. A few ingredients from your local grocery store are all you need to get started.
Cheese Ball
Make a simple cheese ball by mixing 1 1/2 cups of shredded cheddar cheese, 1/4 cup of bacon bits, 1/4 cup of mayonnaise, 1 tsp. of grated onion and 1/4 cup of chopped pecans in a bowl. Use your hands to mix it until it's well-blended, then refrigerate it overnight. Roll the mixture into a ball and put it on a plate. Place crackers around the cheese ball and serve.
Crabmeat Cracker Toppers
Mix 1/2 cup of purchased crab salad with 2 tbsp. of finely-chopped seedless cucumbers in a bowl. Cut an avocado into slices small enough to fit on a saltine cracker. Sprinkle lime juice on the avocados to prevent them from turning brown and put one piece on top of each saltine cracker. Scoop 1 tsp. of the crab mixture on top of each cracker. Place on a tray and serve.
Cheesy Bacon Crackers
Make cheesy bacon crackers using club crackers, bacon and freshly-grated Parmesan cheese. Place club crackers on a baking sheet and put 1 tsp. of grated Parmesan cheese on each cracker. Carefully pick the crackers up and wrap each cracker with half a piece of bacon. Make sure the cheese does not fall off. Put the crackers in the oven and bake them at 250 degrees Fahrenheit for two hours, checking them occasionally.
Shrimp Cracker Toppers
You'll need one tub of soft cream cheese, one bag of miniature cocktail shrimp, round butter crackers and a bottle of cocktail sauce for this recipe. Spread cream cheese and cocktail sauce on each cracker. Top each crack with a couple of miniature cocktail shrimp and serve. You can also fill a bowl with cream cheese, then spread the cocktail sauce on top and arrange the miniature shrimp on top of the sauce. Place the bowl on a platter and the crackers around the bowl.
Tuna Melts
Combine 6 oz. of white tuna, 1/4 cup of chopped celery and 1/4 cup of mayonnaise (you can use light mayo if preferred) in a bowl. Spread round whole wheat crackers with 1 tsp. of the tuna mixture each, then sprinkle each cracker with 1/2 tsp. of shredded cheddar cheese (you can use reduced-fat cheese). Microwave the crackers, six at a time, for 15 seconds or until the cheese melts.
Tags: each cracker, cheese ball, cocktail sauce, cream cheese, appetizers with
The earliest mention of makeup in history is recorded during the time of the Pharaohs in Egypt. The women and men of this time period used kohl to line the area around their eyes for beauty, as well as for ceremonial burials and rituals. Knowing make your own Egyptian eyeliner at home is not time consuming and it gives you the opportunity to experiment with ancient techniques for providing your face with enhanced cosmetic beauty.
Instructions
1. Add the shea butter and kohl powder to the glass mixing bowl. These materials are easy to obtain from a craft and hobby supply vendor or from a beauty supply store.
2. Microwave the bowl for 40 seconds to 1 minute. During this time, the shea butter will melt.
3. Stir the contents of the bowl quickly with a disposable stirring wand, also obtained from a craft or beauty store.
4. Pour the resulting mixture into a 2 oz. makeup container. This homemade Egyptian eyeliner is natural and can be easily applied with a fine makeup brush.
Fish chowder is a sophisticated dish that can be made with any fish of your choice. The chowder is popular in New England. This recipe takes less than one hour to prepare and cook. It can be used as a side or a main dish. Read on to learn more.
Instructions
1. Peel and dice the potato and onion.
2. Boil 1 cup water in a sauce pan.
3. Place the potatoes in boiling water. Cover and cook for 10 to 15 minutes or until potatoes are soft in the center.
4. Fry bacon in a skillet until some of the fat is cooked off.
5. Add the onion to the skillet. Cook until the onion is soft and translucent.
6. Drain bacon and onions. Save the fat. Cut bacon into small pieces about 1/2-inch long.
7. Add bacon, onion, fat, fish and soups to potatoes. Mix the ingredients thoroughly.
8. Cook for another 10 minutes.
9. Mix the milk, salt and pepper into the other ingredients. Bring the chowder to a boil.
10. Remove from heat and pour into large soup bowls.
11. Sprinkle parsley and cheese on top of the fish chowder.
The silver items in your home may be worth a lot of money because silver is a precious metal. The value of any silver item depends on the amount of silver it contains. Silver items that contain 92.5 percent silver are sterling silver and in nearly all cases are marked as such. Look for markings on your item, usually the word "sterling" or ".925" (a reference to an item's silver percentage). These are often in discrete places on an item and in small type. Electronic testing is a means of finding silver purity; but, the devices that do this can be very expensive. However, there is a simple test to find the value of silver you own.
Instructions
1. Cover your work area with newspaper because the acids used can potentially damage your work surface. Using the sharp file, file a small, deep groove into a discrete location on the item, being careful not to damage or disfigure the item. Shallow grooves cannot be used as many items are silver plated, and a surface groove may not give a true reading of the silver content of an item. Or, if you are confident your item is not silver plated, firmly scratch an edge of the item with a test stone, being careful not to damage the item. A streak on the test stone will be visible if this is done correctly.
2. Place a single drop of silver test acid into the groove and wait for color change to occur. Or, place a drop of the test acid onto the streak on your test stone and look for color changes. You can use the silver test acid directly on your silver item without filing a groove or using a test stone; however, be aware that the acid can stain an item and dull its polishing. All acid testing, no matter how precise, is likely to leave a mark on the item. For this reason it is not advisable to acid test silver coins or small items of silver jewelry as their value is likely to be affected.
3. Look closely at your item. If the acid turns a creamy color, the item is 90 to 100 percent pure silver. If it turns a gray color, it is 70 to 90 percent pure silver. Light green indicates 65 to 75 percent pure silver, and if the acid turns dark green, this shows that your item is silver plated. The dark green color will be caused by the high copper content common to many low-grade silver alloys.
Tags: test stone, your item, item silver, percent pure, percent pure silver, pure silver, silver plated
Goat milk is a popular ingredient in homemade soap. The extra creaminess that is typical of goat milk helps to create especially creamy and full-lathering soap that many people enjoy. Making homemade soap requires care and attention to detail.
Equipment
Collect and assemble all of the equipment and materials necessary before beginning a soap-making project. Follow instructions carefully and take all safety precautions.
Equipment and materials include: one large pot, one large bowl, wooden stirring spoons, candy thermometer, immersion blender, spatula, glass or metal pitcher, soap mold, cooling rack, goggles, protective clothing, plastic gloves, 12 oz. goat milk (frozen until slushy), 3 oz. lye, 4 1/4 oz. olive oil, 5 oz. coconut oil and 12 oz. solid vegetable shortening.
Procedure
Wear clothing with long sleeves and long pants. Wear goggles and plastic gloves. Do not allow children to assist in soap making recipes that involve lye due to the caustic properties of lye.
Pour the oils and the vegetable shortening into the large pot, and begin to heat them on the stove. Heat until the temperature is 115 degrees F.
Once the fats are warmed, pour the goat milk into the large bowl. Slowly start to pour the lye into the goat milk. The lye will have a chemical reaction with the goat milk, and the slushy goat milk will immediately begin to melt. Stir constantly and carefully with the wooden spoon. Use the thermometer to monitor the temperature. The desired temperature is between 95 and 100 degrees F.
Very carefully add the warmed fats to the goat milk mixture. Use the immersion blender to blend the mixture carefully. Continue using the blender until the mixture shows evidence of "tracing." This means that the mixture will begin to drip from the blender and you will see a path in the mixture when you raise the blender and drip the mixture along the surface. This process takes approximately 5 minutes.
Carefully use the spatula to stir the mixture gently to remove bubbles. Pour the mixture into the pitcher and then into the soap mold. Allow the soap to set in the mold for 24 hours and then turn it out onto a rack. Allow the soap to cure on the rack for 2 weeks before using. If soap is not allowed to cure properly, it will dissolve very quickly when used.
Essential Oils
After the mixture traces and before pouring it into molds, add any essential oils desired to make delightful and different goat milk soaps.
Probably the most famous chicken and rice dish in Indian-Pakistani cuisine, Chicken Biryani never fails to please even those not normally accustomed to Indian food. Most cooks, however, don't attempt to make the dish at home because of its lengthy preparation time. With the techniques described below, you can significantly streamline the steaming method of chicken biryani without compromising its unique taste.
Instructions
1. Place browned chicken biryani into a large shallow roasting pan with a snug fitting lid. Mix in turmeric, chili paste, ginger, ground cardamom and mint. Add clarified butter and 1/2-cup salted water, or chicken broth, and cover. Steam in a 350-degree oven for one hour.
2. Mix raw boneless and skinless chicken chunks with turmeric, red chili powder and curry. Place in a deep casserole. Cover with cut fresh plum tomatoes, plain yogurt and a cinnamon stick. Add butter and two cups of water. Steam chicken biryani for one hour, or until all liquid evaporates.
3. Brown seasoned chicken biryani in clarified butter mixed with ground cinnamon and turmeric. Layer the chicken biryani in a deep, oven-proof baking dish with cooked Basmati rice. Cover and steam chicken biryani and rice together for 30 minutes.
4. Bring a large, wide stock pot of salted water to a rolling boil. Place a shallow, buttered baking dish over the pot. Add seasoned chicken biryani and rice and top with a tight fitting lid. Steam the chicken biryani, without adding any liquids, for 45 minutes.
Add any leftovers in your fridge to your fried rice.
Fried rice is a ubiquitous staple of American-Chinese cuisine. Since you can add just about anything you can think of, fried rice is ideal for at-home customization. Use up any leftover cooked meat or vegetables with this simple, filling dish. Fried rice is most often made with cold rice. As the rice cools, it becomes dry and hard, making it easier to fry. Warm rice has the tendency to turn mushy, instead of crispy, when fried. High heat and a generous amount of oil is the key to frying warm rice.
Instructions
1. Fluff the rice with fork. Leave the rice uncovered after you fluff it. Allow it to cool as much as possible.
2. Coat the bottom of a large frying pan or wok with oil. Heat the oil over high medium-heat.
3. When the oil begins to crackle, add the rice. Add the rice to the pan and break up any large chunks with your spoon. Season the rice with salt and pepper.
4. Fry the rice, stirring it to evenly coat it in oil. Allow the rice to fry, undisturbed, until it becomes crispy, about five minutes. It may take longer for the rice to become crispy, depending on how wet it is.
5. Add any cooked meat, vegetables or eggs to the rice. Stir to combine the ingredients and allow the dish to cook until all ingredients are heated through and most of the moisture has evaporated.
1. There are many recipes for macaroni & cheese. However, I have a holiday recipe for macaroni & cheese that is best that you will ever taste. You will need 1 pound of macaroni, 1 pound of Cracker Barrel extra sharp white cheddar, 1 pound of Vermont sharp yellow cheddar, 1 pound of cooper sharp, ½ pound of Monterey jack cheese, 2 cups of heavy cream, 2 tablespoons garlic powder, 1 tablespoon salt, 1 tablespoon black pepper, 4 egg yolks (not the whites), 1 cup of freshly chopped parsley, ½ cup breadcrumbs, ½ cup of bacon bits and 1 stick of unsalted butter.
2. In large saucepan melt butter, add cream and gradually add all cheeses (make sure you grate the cheese before adding). Make sure you stir constantly to avoid any sticking or burning. Next, after all cheeses are added make sure it melts and continue stirring.
3. Next, remove from stove add garlic powder, salt and pepper, cover and place aside. Cook elbow macaroni according to box directions, drain and place aside. Next, take the egg yolks and beat well before adding to cheese mixture. Gradually add egg mixture to cheese mixture, add parsley and breadcrumbs stir and mix well cover and set aside.
4. Finally, add macaroni to cheese mixture, mix well, place in a large glass casserole dish, and add bacon bits as a final topping and garnish. Place in a 325-degree oven for 25 minutes. Remove from oven, let stand 10 minutes and serve. Enjoy!!
Use blocks of Gouda cut into small pieces instead of sliced pieces when melting.
Melted Gouda cheese can be used for a variety of different foods: drizzled over burgers, and roasted or blanched vegetables; or for a rich, creamy addition to pasta sauces, cream-based soups, and flavorful gravies. Melting Gouda cheese evenly requires a double boiler -- a kitchen device that looks like a single pan inside of another, larger pan, used to provide less direct heat for delicate cooking tasks like melting chocolate and cheese. Double boilers are widely used for fondue directly on the dining surface, where a small, portable heat source keeps items inside from solidifying.
Instructions
1. Fill the bottom pan of your double boiler halfway with cool, clean water. Place the bottom pan on the stove over medium-low heat.
2. Cut the room temperature Gouda cheese into small, uniform pieces with a sharp knife on a clean cutting board.
3. Put the small pieces of Gouda cheese into the top pan of the double boiler. Place the top part of the double boiler over the bottom portion on the stove once the water has reached a slow boil, in about 20 minutes.
4. Stir the cheese every two to three minutes with a clean, wooden spoon until fully melted, approximately 15 to 20 minutes, depending on the quantity of cheese you wish to melt. Use the melted cheese immediately or keep it over a low flame until needed, no longer than 10 minutes.
Tags: double boiler, Gouda cheese, cheese into, Gouda cheese into, into small
The first thing to consider when starting a wine bar is where you will get your wine. Good wine bars have a lot of choices, but great ones have an incredible amount of wines to sample and enjoy. That's the key to success for any wine bar operator. You will constantly need to import, experiment and try new wines to keep an impressive selection of wines for everyone.
Choosing a Locale
Location, location, location is just a few of the three most important things when starting any business. For a wine bar you should consider locations that draw the wine crowd. Where do they like to go on Saturday? What about through the week? A good wine bar might do well close to other restaurants, near the airport, or attractions like shopping and fun but mellow outdoor activities like hiking and horseback riding.
Setting the Mood
Your wine bar is not a sports bar, and it's no hole-in-the-wall rock joint. It's a sophisticated place where people can go to get away from places like this. So, decorate it with upscale furniture and art from exotic places. If you can find pictures of wine country, even better. Or, how about a piece of winemaking equipment? Try setting the tables in a real 18th-century wine-smashing tub. That would really be unique. All of these elements are going to lead to a better atmosphere and a better wine bar.
Network
Talk to other entrepreneurs before you dive into this big investment. See what they learned and what mistakes they made. You should also visit as many wine bars as possible to see how they conduct business. Notice what's on their menu, and think about what you could do better. Compare your plan to the competitors in your area to see how your bar can be better.
Bulgar wheat is made from whole wheatberries. The wheatberries are cooked until tender and then crushed or rolled into smaller granules. Bulgar is one of our oldest grains, with evidence suggesting it has been eaten by humans for nearly 4,000 years. While it doesn't show up often in American recipes, it is a regular part of Mediterranean and Middle Eastern diets. The Middle Eastern dish, tabbouleh, is probably the most well known bulgar dish. Bulgar is easy to prepare and can be found in bulk or in the ethnic specialty food aisle at the supermarket.
Instructions
1. Set 2 cups of lightly salted water to boil in a heavy saucepan.
2. Measure out 1 cup of bulgar wheat.
3. Pour the wheat into the water once it has reached a rolling boil.
4. Stir once and reduce the boil to a simmer. Cover the pot but watch to make sure the water does not boil over. You may want to leave the lid slightly ajar to allow some steam to escape and prevent this from happening.
5. Cook the grain until it is tender. This will take 45 minutes to an hour.
Muscovy ducks are native to Mexico and Central and South America and are raised on specialty farms in the U.S. They are heavier than other ducks, with a higher proportion of breast meat and much less fat. It is recommended that you cook the bird to a rare or medium-rare state, as the duck may be too dry if you cook it until well-done.
Instructions
1. Preheat the oven to 475 degrees Fahrenheit.
2. Cut the wing tips and second wing joints from the duck, leaving the main wing bones intact. Set the cut-off pieces aside.
3. Remove as much fat from the cavity of the duck as you can and rub it onto the outside of the bird. Discard any excess fat.
4. Season the cavity and the outside of the bird with salt and pepper. Brush one tsp. of oil onto the duck using the pastry brush.
5. Place the duck breast-side up in a roasting pan. Add the wing tips to the bottom of the pan.
6. Bake the duck for 30 minutes.
7. Remove the pan from the oven. Drain any fat and discard. Add the chopped celery, onion, carrot, bay leaf, thyme and garlic around the duck. Replace the pan in the oven.
8. Bake 15 minutes longer for a medium-rare duck; at 30 minutes, the bird will be well-done.
9. Remove the duck from the pan and place it onto a warm platter. Drain the pan drippings into a small container.
10. Place the pan with the vegetables on the stove on medium heat for a few minutes, stirring occasionally. Add the wine and increase the heat to bring it to a boil for one minute.
11. Add the chicken broth and pan drippings and cook for five minutes on medium heat, stirring.
12. Strain the broth. Use the spoon to press the solids against the strainer to extract more liquid. Pour the broth into a gravy boat.
13. Heat 2 tbsp. of butter in a small saucepan until it is light brown but not burned. Pour it over the duck. Serve the gravy boat of broth alongside the duck.
Give popcorn balls, cookies or s'mores as party favors.
Giving a party favor to each guest is customary at children's parties. Traditional party favors include inexpensive trinkets or small goodie bags filled with candy. You can cook party favors for kids to make your child's party special. Bake cookies-on-a-stick from your favorite sugar cookie or gingerbread dough recipe, or make simple and inexpensive popcorn balls. You can make either of these delicious treats several days before the party. You can also make microwave s'mores ahead of time or at the last minute, if necessary. Be creative and cook unique favors for your next party.
Instructions
Popcorn Balls
1. Place the butter in a saucepan and melt over medium heat. Pour the mini marshmallows into the pan and stir. Turn the heat to low and cook the mixture seven minutes, stirring frequently, until the marshmallows melt completely.
2. Place the popped popcorn in a large bowl. Drizzle the melted marshmallow mixture over the popcorn and stir. Continue drizzling and stirring until the marshmallow mixture is gone and the popcorn is coated.
3. Spray your hands with cooking spray. Grab the popcorn a handful at a time and form it into balls. Set the finished popcorn balls on a cookie sheet to cool.
4. Wrap cooled popcorn balls individually in plastic food wrap. Cut lengths of curling ribbon with scissors and tie around each ball.
Cookie-on-a-Stick
5. Roll out the cookie dough 1/4 inch thick and cut desired shape(s) with cookie cutters.
6. Place the cut dough shapes on a cookie sheet prepared per recipe directions, leaving room for the lollypop sticks. Gently push a lollypop stick 1-1/2 inches straight in from the edge toward the center of each cookie. Position each stick so that the cookie will be right side up when held by the stick.
7. Bake the cookies per recipe directions. Remove the baked cookies from the cookie sheet and let cool completely. Frost and decorate, if desired, and let set until fully dry.
8. Wrap the cookies individually in plastic food wrap. Cut lengths of curling ribbon with scissors and tie the ribbon around the stick at the base of the cookie.
Microwave S'mores
9. Place one or more graham crackers flat on a microwavable plate. Make only as many s'mores at one time as will lay flat on the plate.
10. Put 15 to 20 chocolate chips on each graham cracker. Place two large marshmallows on each graham cracker atop the chocolate chips.
11. Carefully place the plate in the microwave and cook on high for 20 to 30 seconds. Note that the marshmallows should puff up a lot.
12. Remove the plate from the microwave. Immediately top each s'more with another graham cracker and press down gently. Break the graham crackers in half, if desired.
13. Wrap each s'more in plastic food wrap and tie with curling ribbon cut to length with scissors.
Yogurt sorbet is the best of all worlds. It's part of the $20 billion U.S. frozen dessert business, a welcome palate cleanser after a spicy meal and a no fat, low calorie snack. While there are many ways to make yogurt sorbet, the majority of today's cooks prefer those that are quick and easy.
Instructions
1. Whip up a fast and tasty yogurt sorbet in just minutes by freezing a can of your favorite fruit. Once frozen, open both ends of the can, tap out the contents on a cutting board and chop the fruit into chunks. Run the fruit, some of its juice and a small container of plain nonfat yogurt through a food processor long enough to get it slushy and you've got a fast and tasty yogurt sorbet.
2. Try an easy recipe that's half self-prep and half machine-prep. You'll need 3 large egg whites, 2/3 cup sugar and 3 cups plain nonfat yogurt. In a medium bowl, beat the eggs whites with a hand mixer until frothy. Slowly add the sugar and beat at high speed about four minutes, until the egg whites get stiff.
3. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions. The recipe provided here makes one quart.
4. Freeze any left over mixture, no matter how you make it. Yogurt sorbet will freeze well for two days.
5. Ditch the apron altogether on days you have no time. Prepare ahead of time and pick up a brand new frozen yogurt sorbet and ice cream maker from several different online sources. Priced from $50-80 and up, they're an affordable (and probably the easiest) way to make a fabulous frozen dessert.
Tags: fast tasty, fast tasty yogurt, frozen dessert, nonfat yogurt, plain nonfat
1. Heat the milk to 88 degrees in a large pot. Stir in the buttermilk. Let it sit for one hour while maintaining the 88-degree temperature. This can be accomplished by letting the pot sit in a sink partially filled with warm water.
2. Add rennet, which contains a proteolytic enzyme, which coagulates milk and divides it into curds (solids) and whey (liquid) into the cool water. Stir the water-rennet mixture into the milk for 30 seconds. While maintaining the 88-degree temperature, let the mixture sit for 45 minutes. During this time, the milk will separate into liquids and solids.
3. Cut the curds into small cubes and let them sit for 20 to 25 minutes. Slowly stir them for 30 to 45 minutes while gradually increasing the temperature to 98 degrees.
4. Strain: Once the curds have settled to the bottom, pour out the excess liquid. Strain the curds in a colander for about 10 minutes. Pour the curds back into the pot, add the non-iodized salt and mix well. Let the pot of curds sit in warm water for one hour. Stir frequently.
5. Line the press with cheesecloth. If you do not have a press, you can make one by cutting both ends off of a large coffee can. Cheesecloth can be improvised from a clean pillowcase. Pour the curds into the cheesecloth. Place a wood follower on top of the cheese and apply 15 lbs. of pressure for about 20 minutes. To apply pressure, consider wrapping bricks in aluminum foil.
6. Redress the curds in new cheesecloth. Cover with the wood follower and apply 30 lbs. of pressure for two hours.
7. Redress the curds in new cheesecloth, cover with the wood follower and apply 30 to 40 lbs. of pressure overnight or for at least eight hours.
8. Remove the curds from the cheesecloth and allow them to air dry for three to five days. Turn the curds frequently to allow all sides to dry evenly.
9. Coat the curds in cheese wax. Age for two to six months at 55 degrees. The longer the cheese ages, the sharper the taste will be. For very sharp taste, age for approximately one year. Basements, cellars and non-working refrigerators are ideal environments for aging cheese.
Got some gelatin or Jell-O? Some fruit? Then you can make a molded jelly that makes gelatin more interesting and prolongs the life of fresh fruit.
Instructions
1. Prepare the gelatin according to package directions.
2. Let it chill in a small bowl or pitcher, but don't let it "set." The gelatin will need to be poured into the mold, and the fruit added, just before it sets.
3. Try modifying the gelatin recipe by using a compatible fruit juice to go along with whatever fruits you're using. For example, use cranberry juice to make the gelatin if you're using a red fruit, or use apple juice for a clearer gelatin.
4. Peel and seed the fruit as necessary and cut it into bite-size pieces.
5. Chill the gelatin and keep a close eye on it as it solidifies. If you're making a mold and you want the fruit to appear on the top, you can add the fruit before the gelatin has set. It will sink to the bottom of the mold, and when the mold is upended and unmolded, the fruit will be on top.
6. For the fruit to appear scattered throughout the mold, wait until the gelatin is almost completely set. Test it by poking a piece of fruit into the still-liquid gelatin. When the fruit no longer sinks but the gelatin is still liquid, fold in the remaining fruit, place it in the mold, and chill it immediately.
7. Chill the gelatin until completely set, at least 2 but preferably 3 to 4 hours.
8. Run warm water around the outside of the mold. This will warm the gelatin that's touching the walls of the mold and help it release. Be careful not to splash any water on top of the gelatin.
9. Place a plate on top of the mold and invert the gelatin onto the plate.
The Basic Fat Burning Soup Diet (also called the Cabbage Soup Diet) is a cleansing diet that consists of eating unlimited amounts of a vegetable soup to produce rapid weight loss. It is generally part of a seven day plan that calls for small amounts of fruits, other vegetables and protein. The soup also can be incorporated into other diets as a low-calorie snack or side dish.
Instructions
1. Chop cabbage, onions, celery and peppers into bite size pieces. Spray soup pot with cooking spray and add the vegetables.
2. Cook the vegetables for five minutes on "Medium High" heat. Add the tomatoes and onion soup mix, and stir.
3. Pour 8 cups of water into the pot, thoroughly covering the vegetables. Set the heat to "High," and bring the soup to a boil.
4. Reduce heat to "Low," and place a lid on the pot. Simmer the soup for at least 30 minutes or as long as two hours, for a stronger flavor.
5. Add a pinch each of salt and pepper before serving, then taste the soup and season to your liking. Add two drops of hot sauce or 1/2 teaspoon of garlic powder for more flavor.
Smoothies have become increasingly popular since they burst onto the American scene during the late 1960s. They are even sold pre-bottled at supermarkets. If you ever wanted to save some money, and add a few new flavors to your smoothie repertoire, learning to make smoothies is the first step. It just so turns out that watermelon smoothies aren't a bad foot to get started on.
Instructions
Make Watermelon Smoothies
1. Put watermelon, yogurt, and ice into blender or food processor. A blender will work better as it will make the drink easier to pour.
2. Pour sugar, ginger, and almond extract over the other ingredients already in the blender.
3. Turn on blender. Do not start on the highest setting (usually "whip"). A medium setting will usually do the job, dependent upon the blender.
4. Continue blending until smoothie is desired consistency. Use the pulse setting to ensure you get just the consistency you desire.
This is an update of a traditional American favorite, even more chocolate-y than you remember because the shell is painted with chocolate before the filling goes in. Serves 10.
Instructions
1. Bring ? cup of the cream to a boil in a small saucepan over medium-low heat. Remover from the heat and add 3 ounces of the bittersweet chocolate. Stir with a spoon until smooth and glossy. This is called ganache (ga-nawsh). Transfer to a bowl and allow to cool. Refrigerate until the ganache is dense, about the texture of soft fudge.
2. Scoop out a heaping ? tsp of ganache and roll it in your hands to form a ball. (Your hands will be getting thoroughly coated with chocolate during this step!) Repeat until you have made all the ganache into tight balls. These are now the chocolate truffles that will be used to decorate the top of the pie.
3. Sift the cocoa powder into a shallow bowl and roll the ganache balls in it, one by one, until they are completely coated. Refrigerate until firm, and keep them chilled until ready to use as they soften quickly.
4. Sift the sugar, flour and cornstarch together into a mixing bowl. Add the eggs and beat with the electric mixer at a high speed until light. Bring the milk to a boil in the saucepan.
5. Stir half of the milk into the bowl with the egg mixture, then pour all the egg mixture into the saucepan with the rest of the milk. Cook over high heat, stirring vigorously with a whisk to keep the eggs from scrambling, until the mixture thickens and bubbles in the middle. Remove from the heat.
6. Cut the butter and 3? ounces of the chocolate into pieces, then stir them into the thickened egg mixture a little at a time. Cool to room temperature.
7. Melt the remaining chocolate over simmering hot water in the double boiler pot. Do not let the water boil or it will overcook the chocolate. With the pastry brush, paint the inside of the pre-baked pie shell with the melted chocolate.
8. Pour in the cooled chocolate filling and smooth the top with a rubber spatula. Refrigerate until firm.
9. Whip the remaining cream with the mixer until it has soft peaks. Put the whipped cream in the pastry bag with a #7 plain tip. Pipe the cream onto the pie in rows of snowball-like mounds. Start at one edge, and with a single up-and-down motion, make a round mound of cream about 1-inch across. Make a row of five mounds along one edge of the pie, then begin a new row, increasing the number of mounds as you make a line straight across the pie from edge to edge. Continue, row after row, until the pie is completely covered.
10. Decorate the top of the pie with the chocolate truffles, evenly spaced around the edge of the pie. Refrigerate until just before serving.
Tags: Refrigerate until, with chocolate, chocolate truffles, from heat, Refrigerate until firm, until firm