Who doesn't like the doughy goodness of a fresh doughnut? The problem is, in order to get them fresh, you have to either wake up at dawn to get to the doughnut shop in time, or make them yourself. If you have ever tried to make homemade doughnuts yourself, you know that the process is quite messy and takes hours. The recipe below only takes minutes to make, but beware, the doughnuts won't last much longer than that once people start eating them!
Instructions
1. Cut centers out of biscuits with clean pop bottle lid. Save centers and fry seperately from doughnuts.
2. In a small mixing bowl, mix together powdered sugar and maple syrup until no longer lumpy. Set aside.
3. In heavy pan or deep fryer, fry two to three doughnuts at a time until golden brown; turn and fry second side until golden brown. Remove from oil and place on paper towel to get off excess grease.
4. Immediately dip in maple glaze. Put on serving dish and serve immediately.
Tags: golden brown, until golden, until golden brown
Green tea is known for its healthful benefits, including the ability to provide antioxidants. You can enjoy green tea hot, or pour it over ice for a refreshing drink on a warm day. It takes less than 20 minutes to brew iced green tea.
Instructions
1. Add 4 to 6 cups of water, 1 to 2 tsp. of ground ginger and a cup of artificial sweetener to a large saucepan. Boil the mixture over medium heat until it reaches a temperature of 100 degrees F.
2. Adjust the stove temperature down once the water boils. Continue to let the water boil at low heat for another 10 minutes.
3. Remove the saucepan from the heat to let the water cool. Place six green tea bags into the liquid, along with a cup of mint leaves or 1 tsp. lemon peel. Omit the mint and the lemon peel if you'd rather have plain, green tea without the extras.
4. Cover the saucepan with a lid and let the tea bags brew in the water for 10 to 15 minutes. Stir occasionally to get the most out of the green tea flavor.
5. Remove the tea bags after the liquid cools. Pour the green tea into a pitcher or a similar container.
6. Stir in 2 to 3 tbsp. of lemon juice and 1/2 cup of honey. You may need to add more honey or lemon juice to taste. Cover the pitcher and refrigerate the green tea until it is chilled. This amount of green tea should make five or six glasses.
People around the world use turmeric past as an herbal remedy to treat arthritis and sore, inflamed joints, as well as a liver cleanser, digestive tonic, antioxidant, ant parasitic and astringent. Turmeric is also a purported pain reliever and blood purifier. When you want to use turmeric for its amazing healing properties or as a medicinal facial mask, you can make a simple turmeric paste. Turmeric paste is versatile, and you can add it to drinks or mix a host of other ingredients into the paste.
Instructions
1. Combine one-quarter cup of turmeric powder and one-half cup of water in a medium saucepan over medium-high heat. Stir together using a whisk or fork.
2. Bring the turmeric and water mixture to a boil. Stir until the mixture begins to form a thick paste.
3. Let the turmeric paste cool. Store it in the refrigerator in an airtight container.
4. Stir a tbsp. of the turmeric paste into a glass of soy-milk, milk, tea or juice.Stir together over low heat one cup of milk, one tsp. of almond oil, one-half tsp. of turmeric paste and honey to taste. Bring the milk to barely a boil and remove from heat.
5. Mix the turmeric paste into honey or maple syrup to make a sweeter paste. You can eat this by the spoonful, rolling the cold turmeric paste into balls and swallowing with water.
The next time you're preparing a fish meal, you might want to save parts like the head. Some of the pieces normally discarded could be very useful for preparing soups. Fish soup recipes vary greatly from region to region.
Instructions
1. Rinse, scale and fillet the fish. Remove and discard any guts and undesirable waste parts from the inner portion of the fish. Most of the filleted meat could be used for other recipes like ceviche.
2. Add the fish head and other salvage parts to a pot with 4 cups of water and let cook for 20 minutes over a low heat.
3. Strain the fish broth into another clean pot using a colander. Discard the fish parts, leaving a fish-free broth in the other pot.
4. Add sliced potatoes, carrots, celery, tomatoes, parsley and salt to the broth and cook on low for 10 minutes
5. Add the rice to the mix and cook for 12 to 15 minutes on low heat setting. Let the soup cool before serving with some slices of lime.
Hummus is a popular and versatile dip. You can eat it with pita bread, crackers, vegetarian burgers, falafel or just about anything else. You can add herbs and spices to the basic recipe to liven it up, or just enjoy the plain, yet tasty, basic recipe. You'll find hummus sold in some restaurants and many grocery stores, but it is very easy to make at home---and you may find you like your own version better than any store-bought, pre-packaged brand.
Instructions
1. Open 1 15 oz. can of chickpeas and drain out the juice. Pour the chickpeas into a bowl and mash them with a fork.
2. Add 1/3 cup of roasted tahini (if doubling this recipe to feed two to four people, use 2/3 cup as suggested by a recipe at SimplyRecipes.com). You can, alternatively, use tahini paste. If you do, use 1/4 cup or less, as suggested by HappyJuicer.com.
3. Pour in 1/8 cup of olive oil. Using a fork or spoon, blend this with the chickpeas and tahini. You may add more olive oil at any time if you prefer---the recipe at HappyJuicer.com, for example, uses 1/4 cup of olive oil.
4. Mix in 1/4 cup of water and 1/4 cup of lemon juice. Put this mixture into your food processor and set it on the puree setting. When it seems the right consistency, stop the processor and do a taste test. Typical hummus consistency is similar to that of applesauce, although some prefer it even smoother---the consistency of baby food (strained vegetables, for example). Add more olive oil, water or lemon juice if it seems too dry for your preference.
5. Add a pinch of salt and blend again. Do another taste test. At this time, you can add anything else (herbs, spices or fresh garlic, for example) to liven the hummus up, if you wish.
6. Spoon the hummus into a bowl. Sprinkle it with paprika for extra color, or use a garnish. Cover it and place it in the refrigerator until you are ready to eat it. It will generally keep for a few days, but tastes best if eaten in one to two days.
If you're lucky enough to be able to grow your own ginger plants, it's possible to process the ginger for your own use. Ginger needs to be harvested at just the right time to get the most out of the flavor.
Instructions
1. Pick fresh ginger that's about 8 or 9 months old. Ginger rhizomes, or stems younger than that are considered immature and are best for use as fresh ginger.
2. Remove the leaves and roots, and wash the ginger rhizome. Rhizomes must be killed, or stopped from growing, to dry properly. To "kill" the rhizome either peel, scrape or slice it up.
3. Soak for 3 hours in clean water, then soak in a solution of 2% lime (calcium oxide) for 6 hours to get a lighter colored ginger rhizome. If it isn't soaked, it's a much darker color.
4. Dry the pieces of ginger on a clean surface in a lot of sunlight until they reach a moisture level below 10%. Drying takes 1 to 2 weeks, and the ginger rhizome should lose 60 to 70% of its weight.
5. Clean dirt, skin or insects from the ginger rhizomes after drying. Use a soft brush or air hose to get any stuck on dirt off.
6. Store the dried ginger in an airtight container that prevents moisture from getting into the container.
Tuna is healthy, versatile, and can often be picked up at bargain prices. Keep a few cans on the shelf, and make some tuna roll-ups for a delicious and easy lunch. Select tuna packed in water for a yummy meal that's low in fat and calories.
Instructions
Tuna Roll-Ups
1. Roll the biscuit dough on a lightly floured surface and cut it into rectangles.
2. Mix the tuna and other filling ingredients in a small bowl, and spread the filling over the biscuit dough rectangles.
3. Roll the rectangles like small jelly rolls and bake them at 350 degrees for 45 minutes.
4. Mix the cream of mushroom or celery soup with the milk and heat it in a small saucepan
5. Slice the hot tuna rolls into ?-inch slices and pour the hot sauce over the tops.
Easy Tuna Roll-Ups
6. Drain the tuna and mix it in a small bowl with the mayonnaise, relish, onion and seasoning salt.
7. Warm the flour tortillas in the oven or microwave, and spread the tuna mixture on the tortillas.
8. Roll each filled tortilla into a tube shape.
9. Slice the tuna roll-up into small pieces and secure each one with a toothpick, if desired.
Tags: biscuit dough, Slice tuna, small bowl, Tuna Roll-Ups
Cream garlic sauce makes a delicious accompaniment for pasta dishes, as a salad dressing and as a flavor enhancement when drizzled over steak or any food that could benefit from the pungent taste of garlic balanced by the mellowness of rich cream. Cream garlic sauce can even be used as a decadent dip for potato chips. Preparing the basic sauce takes only minutes. Like most forms of cooking, chefs can test the limits of their creativity by embellishing the cream garlic sauce with other spices.
Instructions
1. Crush peeled garlic cloves in a garlic press to mince the cloves. About eight cloves from a medium-sized bulb of garlic will yield 2 tbsp.
2. Add the garlic to a saucepan and saute over medium heat with the butter until light brown.
3. Add the 2 cups of cream and continue stirring over medium heat.
4. Season the sauce with sea salt and cracked peppercorns to taste. Other spices can be added, depending on the intended use for the sauce. Fresh basil and oregano add flavor to cream garlic sauce over fettuccine or linguine, for example. Add a cube or two of beef bullion if the sauce will be ladled over a grilled steak. Fresh dill makes a nice addition for serving the sauce with seafood.
5. Reduce heat and simmer for 10 minutes until the cream thickens. Take care not to let the sauce boil.
6. Serve immediately over fresh pasta, steaks, chicken or seafood.
Tags: garlic sauce, sauce with, cream garlic, cream garlic sauce, medium heat, over medium, over medium heat
Pecan pie is a uniquely American dessert native to the southern region of the U.S. While its history is somewhat unclear, there is no doubt that pecan pie soared in popularity in the early twentieth century and has since been a holiday staple on many American dinner tables. With its sweet, nutty flavor and incomparable custard-like texture, pecan pie is full of flavor, making it one of the most frequently eaten pies in the country.
History
The origin of pecan pie has long been traced to the early French settlement of Louisiana, but no known written recipe for pecan pie has been found dated before the early twentieth century. Pecan trees were indigenous to the Americas and grew throughout much of the southern United States, making it quite possible that the French and other European settlers were using the nuts in various desserts. However, the twentieth century and the makers of Karo corn syrup, a primary ingredient of pecan pie, helped to make pecan pie a popular, more widespread dessert.
Geography
Pecan pie is considered a southern dish, and while it is still more popular in the south, it is also commonly eaten throughout the United States. The southern states produce over 250 million pounds of pecans each year, with Texas and Georgia pecan groves comprising the majority of that amount. Since pecan trees are native to the south and fresh pecans are readily available throughout the region, pecan pie and other pecan desserts have always been more prevalent, and thus more popular, in the southern United States.
Time Frame
As with pumpkin pie, pecan pie is generally eaten during the fall and winter holidays due to the harvesting schedule of pecans. Pecan trees shed pecans from September to December where they then ripen on the ground. The pecans are harvested off of the ground and then either shelled and sold as packaged nuts to make pecan pies and other pecan dishes or sold unshelled for later use.
Pecan pie is a common dessert at both Thanksgiving and Christmas holiday celebrations, especially in the south.
Features
Pecan pie is made using an unbaked pastry pie shell and relatively few simple ingredients. The filling of pecan pie, when cooked correctly, has a custard-like texture but should maintain its shape when cut into wedges.
While there are several different ways to make pecan pie, the two most important ingredients of a pecan pie are pecans and corn syrup. Pecan halves or chopped pecan pieces can be used to make pecan pie, as well as either light or dark brown sugar and light or dark corn syrup. Pecan pie is most commonly made from chopped pecans, light brown sugar, and light corn syrup.
For a typical 9-inch pecan pie 2 tbsp. of shortening, 1 cup of brown sugar, and 2 tbsp. of flour should be creamed in a large bowl. Next, 1 cup of corn syrup should be added to the mixture and beaten well. Then, 3 eggs, 1 tsp. of vanilla, and ¾ tsp. of salt should be added and mixed well. Last, 1 cup of either broken pecans or pecan halves should be added to the filling mixture. The pecan pie should then be baked at 400ºF for 15 minutes and then 325ºF for 30 minutes. The center of the pecan pie should be browned on top but the filling should only be just set and not firm.
Considerations
Pecan pie can be served alone or with plain or flavored whipped cream. While the standard pecan pie is the most traditional, today many southern chefs have put their own spin on the classic dessert by creating whiskey and chocolate versions of pecan pie.
Tags: corn syrup, make pecan, brown sugar, should added, twentieth century, United States
Nothing is quite as crisp and tasty as a fresh cucumber right from the garden, unless, of course, it is a crisp dill pickle. Pickling cucumbers straight from the garden gives these dill pickles a burst of flavor and a crunchy texture that lasts all winter. If you have more cucumbers than you can eat, consider making a batch of delicious dill pickles so you can enjoy the fruit of your harvest all year long.
Instructions
1. Pick cucumbers in the morning before they have been exposed to the hot summer sun for the crispiest and tastiest pickles.
2. Select young pickling cucumbers that are firm and green. Overripe or yellowing cucumbers make soggy pickles with large seeds. The ideal size is anywhere from 2 to 4 inches in length and no more than 2 inches in diameter. Whatever size you choose, try to keep the cucumbers fairly uniform.
3. Wash the cucumbers in cold water to remove any dirt or insects. Wipe them dry with a soft cloth.
4. Make brine by adding 1/3 cup pickling salt to 2 quarts cold water. Mix to dissolve the salt. Soak the cucumbers in the brine for 8 to 10 hours.
5. Wash and sterilize glass canning jars, seals and lids in boiling water for 10 minutes. Divide the garlic, dill and mustard seed between the jars. Remove the cucumbers from the brine, and pack them tightly into the jars.
6. Bring the vinegar, salt, sugar and water to a boil. Remove from heat, and pour over the tops of the cucumbers and spices, filling the jars to 1/2 inch from the top.
7. Place the seals and lids on the jars, and tighten them. Place the jars in a canner or large stock pot. Cover them with water, and bring to a boil. Boil for 20 minutes, keeping the jars covered with water at all times.
8. Remove the jars, and place them on a rack or a double layer of folded towels in a draft-free area to cool. Check that the jars have sealed properly. The tops of self-sealing jars indent when sealed. Check those with jar rings by attempting to open them. If they resist, they have sealed properly. Move them to a cupboard or shelf for winter storage.
Tags: cold water, from garden, have sealed, have sealed properly, Preserve Dill, Preserve Dill Pickles, sealed properly
For those who are lovers of Chinese restaurants, dim sum is a tasty treat that can either be enjoyed on its own or served as a pleasing side dish to accompany any number of other Chinese dishes. Dim sum, a stuffed dumpling usually either steamed or fried, can be prepared in a variety of different ways with a number of differing sauces served on the side. Atlanta is able to boast of having numerous restaurants specializing in dim sum that tourists and locals both praise.
Dim Sum Heaven
Dim Sum Heaven can be found right off of Buford Highway in Atlanta, Georgia around the Pine Tree Shopping Center. Variety is what visitors can expect from this establishment, and Dim Sum Heaven is a tourist stop that has a great deal to offer. Ribs, noodles, rice and a number of other dishes can be located on the menu at Dim Sum in addition to the various types of dim sum available. The dim sum at Dim Sum Heaven leans a bit towards the pricey side, but those who have been to this restaurant can attest to the fact that the menu items are unbelievably fresh and cooked to order.
Dim Sum Heaven
5203 Buford Highway
Atlanta, GA 30340
(770) 451-4290
Canton House
Some patrons claim that the service at the Canton House leaves something to be desired, but the food lacks for nothing. Prices at Canton House are moderate. The dim sum arrives in intervals on carts, and severs will bring out something special if a restaurant patron asks for it. This restaurant offers a multitude of different types of dim sum and is a favorite choice for lunch or dinner for many of those who live in Atlanta as well as tourists in spite of the stiff competition in the immediate Atlanta area.
Canton House
4825 Buford Highway
Chamblee, GA 30341
(770) 936-9030
Aja
Aja is an upscale place that offers lunch, dinner and late-night menu options. Aja offers dim sum, an arrangement of main dishes traditionally found on Chinese menus, and sushi. Patrons at Aja bask in the lush and luxurious design of the establishment as they enjoy sushi, soups, teas, appetizers and a multitude of Chinese dim sum choices. Aja is a paragon of restaurant class and style.
Aja
3500 Lenox Road NE
Atlanta, GA 30326
(404) 231-0001
www.heretoserverestaurants.com
Tags: Canton House, Buford Highway, Buford Highway Atlanta, Highway Atlanta, lunch dinner, number other
Use craft supplies to turn Tootsie Pops into more than just a sweet treat.
Tootsie Pops are as tasty as they are versatile. Keep a bag on hand along with some craft supplies and you and the kids can whip up some yummy fun at any time. Give them as gifts, as thank you's or just for fun. Use them as place settings or tags on gift bags or boxes.
Corsage
Unwrap two Tootsie Pops, one red and one orange. Wrap the candy portion in clear cellophane, with the excess cellophane at the bottom of the Tootsie Pop. Lay two or three silk leaves face up on the work table and lay the Tootsie Pops on them. Gather the stems together and wrap them in floral tape. Catch the excess cellophane in the floral tape as well. Tie a ribbon around the stem to complete this sweet corsage.
Flower Pot
Fill a small clay flower pot with jelly beans. Cut construction paper into squares. Cut each square edge into scalloped edges and poke a Tootsie Pop stick through the center of the square, creating Tootsie Pop flowers. Plant your flowers in the flower pot. Give this gift for Valentines Day, Mother's Day or Easter.
Angels
Cut a piece of white tissue paper into a square. Center the Tootsie Pop on the paper and gather the paper around the base of the lollipop. Wrap a gold pipe cleaner around the base of the Tootsie Pop and fashion the ends into wings at the back of the Tootsie Pop. Add a gold pipe cleaner halo to her head and draw on eyes and a mouth.
Spiders
Unwrap a Tootsie Pop and wrap it with black cellophane. Center a black pipe cleaner on the stem and twist it around so it makes a full loop around the stem. Bend each pipe cleaner end into an upside down "W" shape to create two spider legs, one on each side of the stem. Do this with three additional pipe cleaners so you have four spider legs on either side of the stem.
Tags: Tootsie Pops, pipe cleaner, around base, around stem, craft supplies, excess cellophane, floral tape
Dried fruit snacks can be enjoyed any time. These snacks are tasty and sweet. Unfortunately, most dried fruit snacks contain chemicals and artificial flavors and don't have a long shelf life. You can choose to use only wholesome fruit and you will know that the dried fruit snacks you make will contain no artificial ingredients or colorings, unlike store-bought dried fruit snacks. Making your own dried fruit snacks will also ensure that they don't spoil quickly.
Instructions
1. Wash and slice your favorite fruits and place them in a food dehydrator/dryer. You can purchase food dryers at any department store or large chain drugstore. Follow the directions in the instruction manual when using the device.
2. Transfer the dried fruits into a vacuum freezer bag. Purchase freezer bags with a special air pump you can use to remove air and seal the bags.
3. Place the freezer bags in a freezer container that is moisture-proof.
4. Place the container inside your freezer. Make sure the freezer temperature is no higher than 0 degrees Fahrenheit for long-term storage and to prevent freezer-burn and microorganisms from growing. Your delicious freeze-dried fruit will last for one year.
Tags: fruit snacks, dried fruit, dried fruit, dried fruit snacks, Freeze Dried, Freeze Dried Fruit
A baguette nicely complements the flavorful ingredients in soup.
There is a soup for every season. Whether you are hosting a soup party or starting a family soup night tradition, soup's warm, rich ingredients are the perfect complement to a cold, winter night. On warm summer nights, lighter, cold soups grace the menu with garden-fresh flavor. With a little planning, soup can slow simmer all day to simplify dinner preparations. Soup aficionados can check into whether there is a local soup night group that meets locally to try new soups and cultural experiences.
Potato Soups
Potato soup is a classic favorite with endless variations to tantalize the foodies in your midst. Add cheddar cheese to your basic potato soup for a cheesy flavor. Puree and chill the soup for a tasty vichyssoise. Toss in some leeks or shrimp for more culinary adventure.
Chowders
A thick clam, corn, shrimp or lobster chowder ranks among the quintessential comfort foods. Chowder consists of a cream base and onions added to the main soup ingredients. Common chowder ingredients include clams, corn, shrimp, lobster, scallops, potatoes, bacon and celery, along with seasonings such as paprika, salt and pepper, turmeric, white wine, cheese and thyme.
Fall Soups
Fall brings a harvest of pumpkins and butternut squash that cook up into autumn soups that warm your heart as the weather turns cold. After roasting and peeling the pumpkin or squash, saut celery, onions or leeks, garlic and carrot and add chicken stock and seasonings. Stir in the pumpkin or squash and puree for a subtle and satisfying soup experience. Typical flavorings include cheese, coriander, salt and pepper, curry powder or sage. Try adding apples for a sweet crunch to offset the spices or add a touch of fall holiday spirit to the party by serving the soup in a hollow pumpkin.
Tortilla Soups
The many versions of tortilla soup at the Food Network website give you an excuse for many soup nights just to taste-test them all. A simple version from Emeril Lagasse adds tomato paste to a saut of onions, garlic, peppers, salt, cumin and coriander. Simmer in chicken stock, add the chicken, cilantro and lime juice. Garnish with fried tortilla strips, avocado or sour cream.
Summer Soups
A bumper crop of garden fresh tomatoes just begs to be turned into a homemade tomato soup for a light meal. Roast the garlic, onion and tomatoes and then boil in chicken stock, butter and bay leaves. Add salt and pepper, basil and cream, and simmer again. Garnish with cherry tomatoes.
A cold gazpacho can be a refreshing choice on a warm summer night as well. Simply puree cucumbers, tomatoes, red pepper, onion and garlic in red wine vinegar and tomato juice. Season with salt, pepper, basil and lime juice, and chill.
Dessert Soups
Fruit purees made from strawberries, blueberries, peaches or cantaloupe and mixed with sour cream, heavy cream or orange juice make a sweet ending to a light summer meal. Seasonings such as cinnamon, lime juice, ginger, rum or dry red wine add a piquant flavor.
Stone Soup
For a perpetually original party recipe, you can prepare a soup base and ask all guests to bring a vegetable to add to the pot. The mystery adds to the spirit of fun.
Tags: salt pepper, chicken stock, lime juice, corn shrimp, corn shrimp lobster, Garnish with
This is a nice twist on an old favorite. This is a light recipe that will not break your diet or test your willpower. This chicken salad is best enjoyed as a sandwich on whole-grain bread, but feel free to use your own favorite bread or to eat it on a bed of lettuce. Add this to my Recipe Box.
Instructions
1. Mix together the chicken, green onions, smoked almonds, yogurt, mayonnaise, fresh rosemary, Dijon mustard, salt and pepper until they are well blended.
2. Take 10 slices of bread out of the bag and spread them out on the counter or table in two rows of 5.
3. Using a spoon spread the chicken salad over one piece of bread.
4. Place the a piece of bread from the second row of 5 over the piece of bread that is covered with chicken salad.
5. Repeat this process with the remaining bread and chicken salad.
6. Cut the sandwiches crosswise so that they are diagonal in shape.
Tags: chicken salad, piece bread, over piece, over piece bread
Chocolate fountains are often the highlight of the buffet tables at parties, weddings and corporate events. There are even some models available for home use. If you are planning an event with a chocolate fountain, you will need to carefully consider the best items to offer your guests for dunking in the melted chocolate.
Fruit
Many fruits pair well with chocolate. These include bananas, strawberries, pineapples and cherries. Other fruits such as oranges, kiwis, melons and raspberries may also appeal to you. When selecting fruit, keep in mind what kind of chocolate will be in the fountain (white, dark, milk, etc.) For the convenience of your guests, make sure to pre-cut the fruit and sprinkle them with lemon juice to prevent unsightly browning due to oxidation.
Carbs
There are very few carb-heavy products that do not taste better when dipped in chocolate. Artisanal bread can benefit from a quick dunk in chocolate, as can donuts, pastries and cookies. Sponge cakes, popcorn balls, waffles and muffins can also be dipped in the chocolate fountain. Experiment with these items when served at room temperature or frozen to see which is best with warm melted chocolate.
Salty Snacks
Providing salty options makes for an excellent culinary counterpoint for the many sweet treats that will be dipped in the chocolate fountain. While chocolate covered pretzels (hard and soft) and potato chips might be the most obvious choice, you could also experiment with large salted nuts, such as Brazil nuts or walnuts. If you are feeling adventurous, snacks like Doritos or Combos might also be fun to try.
Candies
Hard candies that can be used in a chocolate fountain include peppermint sticks, caramels or butterscotch, mints and other old-fashioned treats. Soft and chewy candies might include marshmallows, gummy bears and licorice ropes.
General Food Tips
Chocolate fountains can get clogged with dropped food or crumbs. To prevent this, suggest to your guests that some foods are okay to be dipped directly in the fountain, while others should have the melted chocolate ladled over them on a plate.
Grilling a turkey on a propane grill is a tasty option for a Thanksgiving feast.
The key to grilling a turkey on any kind of outdoor grill is to make sure it is cooked by indirect heat. A propane grill is a good choice for this style of cooking because the heat can be controlled by shutting off one or more burners while keeping the turkey at a steady temperature. Because a turkey can take longer than other meats to cook, make sure your propane tank is full before beginning to grill.
Instructions
1. Place a foil pan with three cups of water under the grate of your propane grill. Position it to one side of the grill, over a burner that you will not be using.
2. Turn on the grill and light all the burners except the one over the pan of water. Close the cover and allow the air temperature inside the grill to come to a steady 275 degrees.
3. Rinse, dry and prepare the turkey with whatever seasonings and spices you like. Don't stuff the turkey--because you're cooking at a low temperature, getting the stuffing to the right temperature can take too long. Also, most people don't like smoked stuffing.
4. Open the grill cover and place the unstuffed turkey on the grate over the water pan, away from the direct flames. Close the cover.
5. Allow the turkey to cook, while keeping an eye on the temperature in the grill. It should remain at 275 to 350 degrees throughout the cooking time. Allow 15 to 18 minutes of cooking time per pound. That means a 10-pound turkey should cook for at least 2 1/2 hours.
6. Check for doneness with a meat thermometer. Once the interior temperature of the meat in the deepest part of the thigh reaches 180 degrees, remove the turkey from the grill. Use the pan drippings to make gravy.
Tags: Close cover, cooking time, make sure, over water, propane grill, while keeping
Fruit punch is the perfect base drink for many different occasions. Punch is a part of just about any special event, such as weddings, birthday parties, baby and bridal showers, graduation parties and anniversary get togethers.
There are some simple ways fruit punch can be jazzed up and made unique. Whether you are entertaining a handful of friends or putting on a wedding receptions for 300 people, these simple fruit punch additives will do the trick.
Instructions
1. Use a punch bowl for larger get togethers.
Get a punch bowl or drink pitcher. If you are making the punch for a large event like a birthday party, you'll want to use a bowl. However, if you are making for a small get together, go with the pitcher instead. For really large events, such as wedding receptions, you may want to rent a drink fountain from your local bakery.
2. Mix or pour the punch into the container you've chosen. The easiest thing to do is to purchase cans of Hawaiian Punch or the generic equivalent. Since this type of punch is often available in a rainbow of colors, you can coordinate the color of the punch with the color theme of the party. You can also purchase powdered punches, follow the directions for how much water to mix with the powder and mix thoroughly.
3. Add half as much ginger ale as punch. If you added six cups of punch, you will add three cups of ginger ale. Stir with a wooden spoon to mix together completely. The ginger ale gives the drink some fizz and just a hint of spice.
4. Add ice, sherbet or ice cream. You have a couple of options for adding ice to your punch. You can simply add plain ice cubes.
Another option is fruit in the middle fruit cubes. If you make these, you will want to use the same punch you are using to make the drink so that the ice cubes do not water the punch down. First, place a piece of fruit, such as a raspberry in each cube tray. Next, add the fruit punch to within about an inch of the top of the tray. Freeze overnight. If you are making a lot of punch, you'll need enough trays for each batch of punch you plan to make.
If you want a punch that is smooth and creamy, you can add sherbet or ice cream. Sherbet can be purchased in rainbow, lime or orange. If your party colors are green, you would use green punch and green sherbet, for example. Ice cream will mute the color of the punch and create a cream look.
5. Finish with garnishes. Float some small pieces of strawberries and raspberries in the finished punch. Add some pieces of mint. Throw in some small colored marshmallows or soft candies. You can really use your imagination as you figure out ways to jazz up the fruit punch and impress your guests. You could even float some large rubber duckies (purchase new and clean thoroughly) in pink punch for a baby shower for a little girl.
Tags: fruit punch, color punch, making punch, punch bowl, sherbet cream, some small, wedding receptions
Single malt scotch is the pinnacle product of any whiskey distillery. It is not meant to be slammed down from a shot glass or mixed with cola. It is to be sipped and savored. Once you try single malt scotch, you will be hooked.
Instructions
1. Know what makes single malt different. Single malt scotch is made from malted barley only. Blended scotch is made from unmalted barley, wheat and other grains.
2. Become familiar with Highland Single Malt. These come from the "high country" in Scotland and are lighter in body and flavor, with hints of smoke and subtle spice.
3. Get acquainted with Lowland Single Malt. From the "low country," the flavors are complex with hints of citrus for older single malts and are light and delicate for the younger single malts.
4. Recognize Speyside Single Malt Scotch. Located near the Highlands, Speyside Single Malt Scotch is big and rich in body and slightly nutty and a little musty in flavor.
5. Learn about Islay Single Malt Scotch. This region is off the western coast of Scotland. Single Malt Scotch from this area is light- to medium-bodied, with peaty and sometimes briny flavor and a slight hint of smokiness.
Tags: Malt Scotch, Single Malt, Single Malt Scotch, made from, malt scotch, scotch made, scotch made from
This easy side dish is a good way to get kids to eat cottage cheese. The flavors and fruits can be adjusted to suit your preferences, and you can keep it healthy by using low-calorie ingredients. The instructions are for orange, but you could combine lime Jell-O with pineapple, strawberry or banana Jell-O with fresh strawberries, or cherry Jell-O with Bing cherries.
Instructions
1. Empty the container of cottage cheese into a bowl. Add the flavored gelatin powder into the bowl of cottage cheese. Using an electric mixer, combine the cottage cheese and gelatin on low to medium speed. This gives a creamier consistency.
2. Add the entire container of whipped topping into the cottage cheese mixture and stir together. Add the mandarin oranges and combine.
3. Transfer the mixture into an 8-by-8 pan and smooth it out. Place the dish in the refrigerator for 1 to 2 hours. Once it has set, cut it into squares and serve. You could also spoon it into parfait glasses and layer with additional whipped topping to make it more of a dessert.
Tags: cottage cheese, Jell-O with, into bowl, whipped topping
If you love smoked almonds, making them at home is a project that takes little time and costs even less money. Almonds are an excellent source of protein and fiber and preparing them in an oven or smoker gives them a distinctive taste. They are a perfect finger food to serve for festive occasions or just something to snack on while watching a favorite movie. Change the spices around and add some of your own distinctive touches for a signature dish.
Instructions
Smoker Recipe
1. Melt butter in a skillet. Add the almonds to the skillet once the butter has melted completely.
2. Remove the skillet from the burner and cover. Let it sit for ten minutes, stirring often.
3. Mix the salt, sugar and onion powder in a grinder until you create a fine powder. You can use a food processor, coffee grinder or spice grinder.
4. Drain the almonds in a colander and then spread them out on a baking sheet.
5. Coat all almonds with the powdered mixture.
6. Place the pan in a smoker at 225 degrees. Use a light flavored wood, such as apple.
7. Toast the almonds lightly and then remove them. Set the nuts aside and let them cool. Store your smoked almonds in an airtight container on a shelf once cooled.
Oven Recipe
8. Whisk an egg white in a bowl until foamy. Add the garlic powder, celery salt, table salt and liquid smoke into the bowl with the egg. Stir until well blended.
9. Pour the almonds into the bowl and stir until coated.
10. Coat a baking sheet with nonstick cooking spray. Lay the almonds out on the coated baking sheet in a thin, even layer.
11. Bake the almonds in the oven at 300 degrees for 30 minutes. Stir every 10 minutes.
12. Remove the baking pan from the oven. Allow the smoked almonds time to cool and then store them in an airtight container on a shelf.
Tags: baking sheet, airtight container, airtight container shelf, container shelf, into bowl, Make Smoked, Make Smoked Almonds
Apple cider can be sweet or hard. Sweet cider is unfiltered apple juice, containing no alcohol. When fermented, sweet apple cider becomes hard cider with at least 0.15 percent alcohol. Both types of cider can be served warm or chilled. Hot apple cider is a warming beverage for the cold fall and winter months when apples are in season and made into cider. Seasonal foods from these months and recipes incorporating warm spices pair well with apple cider.
Cheeses
Like cheddar cheese with apple pie, strong cheeses pair well with apple cider. MatchingFoodandWine.com suggests combining apple ciders with camembert and cheddar cheeses and dishes made with those cheeses, such as cauliflower cheese. Cauliflower cheese is a British dish similar to macaroni and cheese, using cauliflower for the macaroni. Serve cauliflower cheese or macaroni and cheese with warm apple cider for a filling meal.
Ginger Cookies and Sweets
Epicurious suggests serving triple-ginger cookies with hot apple cider as part of the dessert course to round out a post-skiing menu. The ginger in the cookies is often added to spiced apple cider recipes for extra flavor. A second dessert option of honey-caramel ice cream sundaes with apples is also suggested. Apple cider will naturally pair with the apples in this dessert. Choose a sweeter apple cider instead of a dry hard cider to pair with the ginger cookies and other desserts.
Pork Chops
Pork chops, especially when served with apples or applesauce, can be served with a warm apple cider. Chow.com notes that pork chops naturally pair well with the flavor of apple cider. Apple cider will also pair with other pork entrees, such as pork sausages or pork roast. Fruity and acidic apple cider cuts through the fatty, rich flavor of the pork, which explains the frequent pairing of apples and pork.
Quiche
Creamy egg pies, known as quiche, can be served with warm apple cider, as suggested by MatchingFoodandWine.com. The site recommends quiche made with leeks or bacon and Swiss cheese quiche Lorraine. A warm, non-alcoholic apple cider could stand in for hot coffee for a breakfast or brunch menu with the quiche or serve a hard cider with the quiche for a light supper. As ham and chicken pair well with the cider, any quiche recipe including these ingredients could also be served.
Tags: apple cider, well with, pair well, pair well with, with apple, with warm apple, apple cider
Jalepeno peppers that have been made into jelly have a complex flavor.
For a unique flavor combination of sweet and spicy that will impress your guests, try serving jalapeno jelly with your next meal. Whether you choose store bought or homemade jalapeno jelly, it adds an element of flavor depth that is a surprisingly sweet, with a hint of warmth. The jelly is made from a mixture of jalapenos, apple cider vinegar and sugar that is cooked in a similar way as sweet jelly. The heat can range from mild to spicy, with a balanced flavor that allow you to serve the jelly in a variety of ways.
Instructions
1. Arrange wheat crackers on a serving platter. Cut cream cheese into thin slices, and put on a spoonful of jalapeno jelly. Serve as an appetizer.
2. Combine an equal amount of yogurt and jalapeno in a bowl, and stir. Place the chips or pretzels in a serving bowl, and serve as a dip.
3. Spoon a dollop of jalapeno jam on top of a bowl of soup or cornbread for added spiciness.
4. Serve fried chicken or chicken nuggets with a small helping of jalapeno jelly for a dipping sauce.
Some see dandelions as a nasty weed to be rid of as soon as possible, and others see them as pretty wildflowers and the first sign of spring. For many, dandelions on the lawn mean it's time to make dandelion wine.
Instructions
1. Rinse dandelion blossoms thoroughly. Make sure they haven't been sprayed with pesticide.
2. Boil the dandelion blossoms in water for 5 minutes and then leave to stand for a further 5 minutes. Make sure that the water is no hotter than about 90 F, as yeast has to be at a cool temperature to prevent it being burned and rendered useless.
3. Slice and add the juice and pulp of the lemon and orange. Add the yeast, ginger and sugar and stir together.
4. Pour the mixture into a fermenting jar and lock the lid in place. Let the mixture sit for about 2 weeks to ferment in a cool place out of the sun.
5. After 14 days check the mixture for consistency, clear generally meaning that the fermentation has been completed. Sediment at the bottom of the container is normal, and should be ignored. Siphon the wine out of the fermentation jug using a clean piece of hosepipe or tubing. Tubing can be bought at pet stores for use with aquariums.
6. Pour the wine through some cheesecloth or blotting paper to remove all of the pith and waste pieces. Decant the wine into smaller containers and leave to sit for another few days (around a week) and then enjoy. To change the strength of the wine, then the fermentation times and the amount of sugar added can be experimented with.
The humble cabbage is high in healthful antioxidants, folate and vitamins C and K.
There are lots of great coleslaw recipes, each with its own special twist. But If you are heading out to a picnic on a warm summer's day, this is the perfect coleslaw for you. There is no mayonnaise in this recipe; the coleslaw gets its sweet and tangy taste from a combination of vinegar and sugar.
Instructions
1. Cut the head of cabbage into quarters and then shred them. Put the shredded cabbage into a bowl, add the salt and toss to mix. Let stand for an hour to let the salt draw some of the moisture out of the cabbage, and then drain the cabbage in a colander.
2. In a saucepan, combine the sugar, water, vinegar, celery seed and mustard seed. Bring this to a boil and allow to boil for one minute. Remove the pan from the heat and let it cool completely.
3. Grate your carrot and cut the green pepper into fine pieces. Set this to the side.
4. In a large bowl, add the drained cabbage, green pepper, carrot and the vinegar mixture. Toss well to coat all ingredients with the vinegar mixture. Cover the bowl and chill in the refrigerator for at least four hours before serving.
A pot of hot chicken soup is good even if you're feeling fine.
Chicken soup has long been a folk remedy for cold and flu season; regardless whether it has any real medicinal value, this hot, fresh soup will sooth your throat and warm your innards when you're suffering from seasonal afflictions.
Instructions
1. Wash the chicken and place it in the large pot. Brown the chicken on all sides over medium-high heat; do not add anything to the pot until all side of the chicken are browned.
2. Add 3 teaspoons of salt, 3 teaspoons of pepper, 1 teaspoon of Italian seasoning and 7 cups of cold water to the pot. Allow to come to a boil with the lid on.
3. Reduce the heat to medium-low once the liquid boils. Cook the chicken for one hour, then turn the heat off. Allow the pot to cool, remove the chicken and place it in a large bowl, leaving the broth in the pot.
4. Taste the broth and adjust the seasoning to taste. Chop the onions, celery, green beans and carrots into small pieces and place them in the broth. Stir, cover and set to simmer over medium-low heat.
5. Strip the meat from the chicken and shred it while the vegetables are cooking. Place all of the meat into the broth and mix well. Add one-half cup of lemon juice and stir. Replace the lid and continue to simmer on medium-low heat.
6. Cook the egg noodles -- in a separate pot -- according to the instructions, then drain, rinse and chop them roughly. Add the chopped noodles to the broth. Do not cook the noodles in the broth; they will come out gummy.
7. Serve hot, with bread or crackers if desired.
Tags: chicken place, chicken place large, medium-low heat, noodles broth, place large
Parents always are looking for things to keep their children entertained. While amusing them with food shouldn't always be the solution, it is a good way for parents to bond with their children while having fun or to keep their kids and their friends happy.
McDonald's
Probably one of the most affordable and popular choices is one of America's oldest fast food chains, McDonald's. Although not the healthiest option, McDonald's is affordable for families and large groups and usually includes an inside or outside playground.
Chuck E. Cheese
One of the loudest choices is Chuck E. Cheese, known for its pizza, large game center and live entertainment. Children also might get a special musical performance from Chuck E. Cheese and his friends.
Red Robin
For creative kids, Red Robin is a good choice, especially for those who like to try new foods and create concoctions. It offers a variety of burger options, a Kids Club sign up and special birthday offers.
Friendly's
Parents who take their children to Friendly's need to be ready for dessert. Offering breakfast and typical lunch and dinner meals like hamburgers and chicken, children most enjoy the create-your-own sundaes.
Chick-fil-A
One of the South's favorite fast-food chains is Chick-fil-A, best known for its fried chicken and sweet tea. An affordable choice, it boasts healthy food options, a play area for young kids and sometimes a visit from the famous cow.
Johnny Rockets
Kids who go to Johnny Rockets weren't even around in the 1950s and '60s, the time period in which the diner is set, but it makes for a new experience. While enjoying a hamburger and milk shake, kids get the opportunity to experience musical oldies from a tabletop jukebox and an historic American atmosphere.
Tags: Chuck Cheese, their children, Johnny Rockets, keep their
Have a romantic dinner the next time you want to make an impression.
Champagne and chocolate-covered strawberries aren't the only romantic food items you can include in a dinner for two. There are many dinner ideas and menu items that are romantic in nature, and you can turn virtually any recipe into an intimate dinner for two with a a little preparation and imagination. Consider these romantic dinner ideas the next time you want to impress a special someone.
Paella for Two
This Spanish menu item is typically cooked and served in a large skillet or flat pan with handles, and sharing this meal with a lover is a great dinner-date idea. This meal can be made with any meat or vegetable you desire, as rice is the only ingredient consistent in every paella recipe, but many traditional paellas include a variety of seafood items, spices and fresh, seasonal vegetables.
Finger Foods
Consider a tapas-style meal that includes several dishes displayed in appetizer-sized portions for you and your dinner date to sample and share. Romantic in nature, a dinner featuring a variety of dishes that can be eaten by hand displays a certain level of familiarity and intimacy between the two sharing the meal. Traditional tapas dishes include ceviche, shrimp fritters, empanadas, stuffed peppers and Spanish omelets, but feel free to cook up any appetizers you wish to share with a loved one for dinner.
Soup, Salad & Bread
Sharing a meal of soup, salad and bread can prove a romantic, intimate affair with the right preparation and presentation. Set up two places with a salad plate and soup bowl, and serve your date and yourself as much as you like right at the dinner table. Cut pieces from a single loaf of bread, and consider having a bottle of wine on hand to accompany this simple romantic meal.
Oysters & Other Aphrodisiacs
Oysters are perhaps the food best known to arouse amorous feelings in the consumer, endorsed by Casanova as an aid in his seduction of dozens of women, but there are many edible aphrodisiacs you can include in a meal to make it special and romantic. Divinedinnerparty.com offers a free recipe for raw oysters with frozen champagne mignonette, and other food items considered natural aphrodisiacs include asparagus, ginger, saffron and garlic.
Tags: aphrodisiacs include, dinner ideas, food items, next time, next time want, romantic dinner
Buckwheat poppy seed flatbread looks and tastes exotic, but is truly easy to make. It usually only takes a few inexpensive ingredients to produce a good flatbread. Flatbread can be served with meals, as an appetizer, or used for making sandwiches. This recipe makes four flatbreads, each approximately ten inches long by four inches wide. It is wonderful served with a variety of olives, mild, soft cheese, fruit and red table wine.
Instructions
Making Buckwheat Flatbreads
1. Pre-heat the oven to 450 degrees. Measure flours, baking powder, and salt and place all into a bowl. Drizzle the flour mixture with olive oil, then use a fork or pastry blender to cut the oil into the flour until the mixture forms pea-size crumbs.
2. Make a well in the middle of the flour mixture. Add the ice cold milk into the well and blend until the mixture forms a ball that does not stick to the sides of the bowl. You may need to add slightly more milk or flour to achieve this.
3. Turn the dough out onto a floured board. Use your hands to form it into a tight ball. Place the ball on the board and cover with plastic wrap or a damp paper towel for 20 minutes, allowing the dough to rest.
4. Cut the ball in four equal pieces. Put three pieces aside in the plastic wrap. Form the remaining quarter piece into a smaller ball. Pat the ball down on the floured board, then roll it out to 1/4 to 1/8 inch thickness. Place the strip on a cookie sheet that has been coated with olive oil. Repeat the process with the other three pieces of dough.
5. Carefully prick holes the length of the dough with a fork. Brush each piece of flatbread with a mixture of egg and water. Sprinkle with poppy seeds and sea salt. Bake for approximately 10 minutes, watching carefully, until the bread turns golden brown. Cool and serve.
Tags: flour mixture, floured board, mixture forms, plastic wrap, served with
This salad is great for holidays and potluck get-togethers. Everyone will rave over the crunchy roasted almonds and noodles combined with the tangy teriyaki sauce. Chinese Cabbage Salad can be prepared well before your meal and assembled at the last minute. It's easy to make, easy to tote and easy to impress others with this simple dish.
Instructions
1. Line the bottom of two baking sheets with aluminum foil. Place the foil flat on the bottom. Do not fold it over the sides of the pans.
2. Pour the slivered or sliced almonds onto one baking sheet and the sesame seeds onto the other. Toast the almonds and sesame seeds in a 400-degree oven for 5-10 minutes, or until they look browned and smell toasty. Remove them from oven.
3. Fold up almonds and sesame seeds into a packet after they cool, using the aluminum foil that lined the bottom of the baking sheets.
4. Open ramen soup package and place just the noodles into a gallon-sized ziplock bag. Set the seasoning packet aside. Break the noodles into small chunks or pieces using your hands. Keep the bag closed while you do this to keep from making a mess.
5. Mix together the dressing ingredients:
1 cup vegetable oil
5 tbsp. red wine vinegar
3 tbsp. sugar
a package of seasoning mix from the soup package and
3 tbsp. teriyaki sauce
6. Chop the scallions and slice the cabbage. Place them in a bowl and toss.
7. Pour the dressing over the Chinese Cabbage Salad. Just before serving, add the almonds, sesame seeds, noodles and toss them well.
There is nothing more authentic, than to add a tantalizing tasty dish, like hot artichokes, as an additional side dish, to any meal! Get a kick out of life, by adding some spark to your artichokes! This simple easy recipe is an awesome way to add spark to any party and it's a great conversation starter, to impress your family and friends. It's guaranteed that you will keep them coming back for more! This artichoke dish makes a great dip for any occasion!
Instructions
Make Do Ahead Hot Artichoke
1. Rinse the artichokes very well and cut them into bite size pieces. Place them in a medium mixing bowl.
2. Add the diced Ortega chilies, mayo and Parmesan cheese, to the cleaned artichokes and mix well. Add spinach with the artichoke mixture if desired. For additional spiciness to the artichoke dish, add more chilies. Re-mix well.
3. Place the artichoke mixture into a lighty sprayed, greased 9 x 16 casserole dish and bake the artichoke mixture in oven, at 350 degrees, for approximately 20 to 25 minutes. Remove artichoke dish from oven.
4. Sprinkle the artichokes with paprika. Covering the entire top of the dish, with a light coat. Bake the artichoke dish for approximately 20 to 30 minutes longer or until lightly brown.
5. Serve the hot artichokes with dried pita bread, chips or Wheat Thins, on a medium serving platter. Arrange the pita bread, chips or Wheat Thins, neatly around the dip in a decorative fashion. Ready to serve.
Tags: artichoke dish, Ahead Artichoke, artichoke mixture, Make Ahead, Make Ahead Artichoke, approximately minutes
Vinaigrettes are a sour but savory salad dressing.
A vinaigrette is a vinegar-based salad dressing that typically combines olive oil, vinegar and spices like salt and pepper. While a vinaigrette is easy to make ahead and store in a refrigerator, extended periods of rest and cool temperatures can cause the ingredients to separate. Re-emulsifying the salad dressing is as simple as making the vinaigrette the first time. Choosing the best way to re-emulsify your vinaigrette depends on the ingredients in your salad dressing.
Instructions
1. Remove the vinaigrette from the refrigerator and set it on the kitchen counter or table. Let the vinaigrette sit at room temperature until any chunks of solidified olive oil have melted and returned to liquid state. A vinaigrette cannot be properly re-emulsified unless the olive oil is liquid.
2. Pour the contents of the vinaigrette bottle into a blender or food processor. Place the lid on securely, then pulse the contents until the vinaigrette is thoroughly blended together. When the vinaigrette is thoroughly re-emulsified, there will be no separation between the individual components. If the vinaigrette contains elements that should remain whole, like capers, pimentos or whole berries, do not re-emulsify the vinaigrette in a blender.
3. Vigorously whisk a vinaigrette with inclusions like capers with a fork or a wire whisk in a medium-sized bowl or large measuring cup. Beat the vinaigrette until well blended. Make sure to beat the vinaigrette in a container that is large enough to hold the ingredients while allowing enough room for your whisk or fork to maneuver without crushing any whole ingredients.
Tags: salad dressing, like capers, vinaigrette thoroughly
Fresh clams enhance the natural seafood flavor of clam sauce.
Many clam sauces are made from canned clams, which is easier and faster than making sauces from fresh clams. However, using fresh clams gives your clam sauce an authentic seafood flavor that cannot be matched by sauce made from canned clams. Although using fresh clams in your sauce takes longer and is more complicated, the extra work is worth the effort when you taste your fresh sauce. Most recipes utilizing canned clams come out perfectly when you simply substitute fresh clams for canned.
Instructions
1. Cover the clams with water, and boil them in a deep skillet over high heat. (Cooking is the primary difference between making clam sauce from fresh clams versus canned clams.) Depending on the recipe, you may add spices or even wine to the water to infuse the clams with flavor as they cook. For a mild flavor, add parsley to the boiling water; for a more intense flavor, add cayenne pepper. Boil the clams until their shells open; once they open, shake them out of their shells. Depending on the size of the clams and personal preference, you may want to chop them.
2. Prepare the sauce for the clams. Many clam sauces begin with a base of garlic and onions, sauteed in olive oil or butter. Additional ingredients may be taken from a recipe or based on your personal preferences. Tomatoes or peppers are common favorites; saute them in a mixture of wine or water and lemon juice for additional depth of flavor.
3. Return the clams to the pot for two to three minutes once the sauce is ready--just long enough to warm them and mix their juices with the sauce.
4. Cook pasta according to package instructions to accompany the clam sauce. For the best contrast with the softness of the clams, cook the pasta until it is al dente, an Italian expression meaning "to the tooth," which describes perfectly done pasta that is firm but not hard. Clam sauce pairs well with most long, thin varieties of pasta, such as angel hair, spaghetti, fettuccini or linguine.
Heavy whipping cream differs from whipped cream. The latter you prepare in seconds with a mixer using the former. Commercially sold milk undergoes pasteurization and homogenization processes which render the fats incapable from separating from the milk. To make your own homemade heavy whipping cream, you must have access to raw milk straight from the cow. Inquire at a local dairy or farmers' market for the raw milk if you do not have a cow.
Instructions
1. Pour the raw milk into the baking pan and let sit in the refrigerator for 24 hours to allow the milk and cream to separate.
2. Gently ladle the top layer of heavy whipping cream from the baking pan and transfer to the pint jar.
3. Refrigerate the heavy whipping cream in the sealed pint jar until ready to use, up to 2 days.
4. Place the mixing bowl and whisk attachment in the mixer into the freezer for 15 minutes to chill.
5. Pour 1 cup of the chilled heavy whipping cream into the cold mixing bowl.
6. Secure the whisk attachment to the mixer and mix the whipping cream on low speed. Slowly increase the speed to high to whip the heavy cream.
7. With the mixer whisking the cream on high speed, add in 1 tbsp. sugar and 1/2 tsp. vanilla extract. Continue to beat until stiff peaks remain standing up on the end of the whisk when removed from the cream. Expect a yield of 2 cups of whipped cream from 1 cup of liquid heavy whipping cream.
8. Use the stiffly beaten whipped cream as a dessert topping or mixed into recipes immediately as time and exposure to heat will cause it to deflate.
Tags: whipping cream, heavy whipping, heavy whipping cream, whipped cream, attachment mixer, cream from
The best finger food appetizers are prepared easily, served easily and are unique to the ubiquitous pigs-in-a-blanket. Ultimately, it depends on your party atmosphere to choose appetizers that encompass the above qualities, but also fit into the party's theme. An outdoor barbecue party will have "best" finger foods that are different from a luau or upscale cocktail party. Fortunately there are many possibilities for simple appetizers to fit any occasion.
Antipasto Platter
Antipasto literally means "before the meal" and is quintessential Italian fare. If your party has an Italian theme or is a casual get together, an antipasto platter will satisfy your guest's appetites despite the easy preparation. This platter is essentially a combination of meats and cheeses and is usually served with wine. Make sure that you have toothpicks and small napkins on hand for the guests.
Examples of antipasto platter combinations are marinated artichoke hearts served with water crackers and Camembert cheese, shaved prosciutto with fresh cantaloupe chunks and a bowl of mixed nuts and toasted focaccia bread with sardines and sweet onions. Olives, capers, sweet pickles and salami are often seen on a traditional antipasto tray.
Spinach-&- Brie-Topped Artichoke Hearts
These little delicacies play on the classic appetizer, spinach and artichoke dip. They are compact and easy to eat, especially with a toothpick. Because of their size, they can be served among standing guests and will work well as cocktail party appetizers. The combination of sweet brie cheese, the savory/salty taste of spinach, and the texture combination of all three ingredients is for adult taste buds.
Making these appetizers is easy. Season spinach with lemon pepper, place it on top of thawed artichoke hearts, top with the cheese and place in your broiler.
Mini Portobello Burgers
If wine, cheese and cocktail parties aren't for you and your set of friends, you may want to try mini portobello burgers. As they are without meat, you don't have to worry about juices dripping, and they work well for both vegetarian and omnivore partygoers. These will complement a backyard get-together that has beer on the beverage menu
These will be easy to make, especially if you have a counter top grill at home. You will need portobello mushrooms, brioche buns, eggplant, zucchini, Swiss cheese and salt/sesame oil to taste. Grill the vegetables, layer them on the bottom half of the bun, top with cheese and broil for approximately 1 minute. Put the bun tops on and serve them to your guests.
Tags: antipasto platter, artichoke hearts, cocktail party, served with, These will, with cheese, work well
Rum is a distilled sugarcane spirit that is traditionally produced in the Caribbean islands. As the most prevalent liquor used in Caribbean cocktails, rum helps create delicious tropical inspired drinks. Many rums can have a complex flavor with undertones of vanilla, nutmeg and cinnamon, and they pair perfectly with fruits of the tropics. With a blender, you can create many delicious rum drinks inspired by the tropics.
Pina Colada
In a blender, combine 1 cup of ice, 1/2 cup of cream of coconut, 1/2 cup of fresh chopped pineapple and two shots of dark rum. Blend until smooth and pour into a glass. Garnish with a wedge of pineapple stuck on the rim of the glass.
The pina colada was invented in Puerto Rico, but many other islands serve this drink featuring their own locally brewed rum. If you don't have fresh pineapple, you can use drained, canned pineapple. Also, to save on calories, you can replace the cream of coconut with light coconut milk.
Mango and Lime Coloada
Just like the coconut- and pineapple-based pina colada, mango and lime are a perfect partner to rum. In a blender, combine 1 cup of ice, 1/2 cup of chopped, ripe mango, juice of half a lime, zest of one lime and 1/2 cup of cream of coconut. Blend this mixture till creamy and smooth. Pour into a glass and serve with a lime wedge as a garnish.
Bahama Mama
A favorite from the Bahamas is the Bahama Mama. In a blender, combine a shot of coconut rum, a shot of dark rum, two shots of fresh orange juice, two shots of pineapple juice and a splash of grenadine. Blend these ingredients till smooth and garnish with a cherry.
Tropical Breeze
Combine two shots of orange juice, half a banana, two shots of pineapple juice, one shot of triple sec and one shot of rum in a blender. Blend till smooth and garnish with a pineapple wedge or orange slice.
Tags: blender combine, cream coconut, Bahama Mama, garnish with, into glass, juice half
A meaty egg omelet served with green vegetables is a perfect low-carb yet hearty breakfast.
When the word carbohydrate is mentioned, most people envision starchy foods including potato-, sugar-, flour- and oat-based products such as bread, muffins, cookies and cakes. The reality is that most foods contain some carbohydrates. Virtually the only exempt foods include meats and green vegetables which are not the most popular breakfast foods. However, a combination of non-carbohydrate foods with very low carbohydrate foods makes for a complete and healthy breakfast.
Omelets
Eggs are relatively low in carbohydrates, with a single egg containing around 0.6 g of total carbohydrates. The egg yolk and egg white each contain the exact same amount of carbohydrates; the difference between the two lies in the fat and cholesterol content, therefore omelets can be made either as whole egg or white depending on preference. Omelets are great low-carbohydrate breakfast foods as they can incorporate a variety of no-carbohydrate meats such as chicken and ham as well as green vegetables such as spinach, green peppers and kale.
Whole Grains (Low Carbohydrates)
While pancakes, waffles and cinnamon rolls may be out of the question for a low-carbohydrate breakfast menu, toast does not have to be. One slice of 100 percent whole grain--not whole wheat--bread contains about the same amount of carbohydrates as one banana. Look for low-carb and whole-grain items at your grocery store or market to incorporate into your menu.
Sausages and Ham
Meats are great zero-carbohydrate breakfast foods as they provide protein and the feeling of fullness. Bacon, turkey sausages, ham and shredded chicken are great items to eat along with whole-grain toast, in an omelet or atop a bed of lettuce. Though low in carbohydrates, meat, particularly pork and beef, is high in fat and should be eaten in moderation.
Smoked Salmon
Smoked salmon is not only carbohydrate free, but contains high levels of protein, omega 3 fatty acids and vitamin E. Smoked salmon can be served warm or cold on a slice of whole-grain bread or a bed of lettuce. Cream cheese is an excellent accompaniment to smoked salmon, and with only 0.8 g of carbohydrates in a two-tbsp. serving, it can be included in a non- or low-carbohydrate breakfast.
Fruit (Low Carbohydrates)
All fruits contain carbohydrates, though some more than others. Avocados, bananas, apples and dried fruit contain the highest levels, while fresh berries and melons contain relatively low amounts of carbohydrates.
Dairy (Low Carbohydrates)
Dairy, as a food group, is consumed at breakfast in cultures around the world in the form of cheeses, yogurts, milk and cream for coffee and tea. Unfortunately, dairy products contain high levels of carbohydrates. The only way to incorporate dairy into a low-carbohydrate diet, not a non-carbohydrate diet, is to use skim milk and low-fat yogurt. Of course, serving carbohydrate-free coffee and tea along with the skim milk is a necessity on any breakfast menu.
Tags: breakfast foods, green vegetables, low-carbohydrate breakfast, along with, amount carbohydrates, breakfast foods they, breakfast menu
Wine yeasts fall into three major categories: red, white and champagne. Within these categories, they may be broken down into sub-classes for non-grape or drier type wines. Depending on your needs, wine yeast can be purchased in individual batch packages, or in bulk. When purchasing wine yeast, either locally or online, always inquire about the expiration date of the yeast. Packages at or near the expiration date may not work as well as fresher yeast.
Instructions
1. Determine how much wine you are going to make. You will need one packet of wine yeast for every 5 gallons of wine you make. As a rough guideline, every gallon of wine will need, at the minimum, 2 lb. of grapes. Wine recipes vary. Determine what type of wine you will be making: white, red or champagne.
2. Contact your local brew shop. These shops can be found in the yellow pages under Beer Supplies, Brewing Supplies or Wine-Making Supplies. Ask what yeast they recommend for the type of wine you plan to make. Find out if they have the yeast in stock, and compare prices.
3. Check online vendors that sell wine-making yeast. Often, their stock is fresher than that found in brew shops. The price can also be less than at local shops.
4. Purchase the amount of wine yeast you will need within the next few months. Like bread yeast, the yeast culture that ferments wine can die over an extended period of time. Individual packets of wine yeast will have an expiration date that's longer than bulk yeast because it remains sealed until needed.
5. Store wine yeast packets in the refrigerator until needed. This helps to extend the life of the culture. If you purchase bulk yeast, store the opened package in the freezer to extend its life. Allow the yeast to come to room temperature before using.
Tags: wine yeast, expiration date, will need, bulk yeast, extend life, type wine
Incorporate healthy ingredients for corn fritters.
Healthy and corn fritters generally don't go in the same sentence, but this little recipe has a great taste and wholesome ingredients. Kids are generally willing to eat corn, even if they don't like other vegetables. Corn contains vitamin c and a good amount of fiber. You can keep these corn fritters in the refrigerator for up to three days. Bake in foil to reheat, or stick them in the microwave.
Instructions
1. Add flour, baking powder, soymilk and eggs to a large bowl, and then beat with a mixer until the batter is smooth. Stir in the corn kernels, green onion and parsley.
2. Heat the olive oil in a skillet. Scoop about 1 tablespoon of batter per fritter into the pan, making about 5 fritters at a time. Reduce the heat a little and cook a couple of minutes on each side until they are a nice golden brown.
3. Keep the cooked fritters warm while you cook the rest. Serve them warm. Try the fritters with pinto beans, fried potatoes and a slice of fresh onion.
One of the biggest challenges at meal time is make vegetables taste good, particularly for children. Green vegetables can be the hardest to deal with, especially green beans. One of the easiest techniques for this is to use spices or add other ingredients to the dish to make it interesting and tasty instead of just a plate of plain green beans. Read on for some suggestions.
Instructions
1. Use spices to add depth of flavor and to give the beans a new twist. Lemon pepper, a bit of orange zest or beef bouillon can change the flavor of the beans into something that is completely different and more appealing.
2. Add other items to the beans. Almonds, butter, dried cherries or cranberries or bacon bits will change the complexion of your green beans. They add crunch or chewy texture and some of these ingredients will give the beans a sweet taste.
3. Make green beans almondine. Add sliced almonds and a little salt and fresh cracked pepper. It is a very simple dish and tastes great.
4. Add caramelized sweet onions to the green beans with a little Splenda to make a sweet flavorful dish.
5. Use green beans in a side dish recipe. Make your green beans in the old time favorite, green bean casserole. The flavor of the beans blends with other ingredients to yield a more complex dish. Try adding some of the items from steps one and two into the casserole to make your family's own version.
Tags: green beans, flavor beans, give beans, green beans, other ingredients, your green
Breakfast in general is the most important meal of anyone's day because it gives your metabolism a boost and gets you burning calories throughout the entire day. Making healthy breakfast grain choices are easy. These steps show you how you can convert your bad breakfast habits into healthy ones.
Instructions
1. Choose 100 percent whole wheat bread over white toast for your morning breakfast. Whole wheat bread tends to have more grams of fiber than white bread. White bread is bread that is stripped of its nutrients, while 100 percent whole wheat bread contains all its natural nutrients.
2. Choose oatmeal over sugary cereal. Regular oatmeal that you cook on the stove is a better choice than instant oatmeal packages. Instant oatmeal tends to have higher levels of sugar. Furthermore, steel-cut oatmeal is the best choice when having oatmeal.
3. Pick English muffins over eating bagels. English muffins are lower in calories than bagels. One bagel can be equivalent to three to four slices of bread, which is excessive for only breakfast.
Tags: wheat bread, English muffins, percent whole, percent whole wheat, tends have