Make Authentic Southern Pimento Cheese

Grate your cheese to make pimento cheese.

Whether you call it pimento cheese, menta cheese or "PC," pimento cheese is a Southern delicacy. Pimento cheese made its debut in 1909 in "The Up-to-Date Sandwich Book" as a spread for sandwiches. A mixture of cheese, pimentos and mayonnaise, pimento cheese is simple enough to make that even the culinarily challenged can do it. Knowing a few authentic pimento cheese recipes will help you choose the right one for your next sandwich, cracker spread or even just to enjoy with a spoon.

Instructions

Basic Recipe

1. Place 1 1/2 cups bagged shredded sharp cheddar cheese in the food processor.

2. Add 1/2 cup mayonnaise and one 4 oz. jar of drained pimentos to the food processor bowl.

3. Mix the ingredients in the food processor using the pulse button. Taste the mixture and add kosher salt and pepper to taste.

White Cheddar

4. Grate 10 oz. sharp white cheddar cheese using a box grater. Transfer the cheese to the bowl of a food processor.

5. Add 1/4 cup mayonnaise, 1 chopped garlic clove and 1/2 cup chopped pimentos, including 1 tbsp. of the pimento juice from the jar. Sprinkle with salt and pepper to taste. If desired, add a few drops of hot sauce, to taste.

6. Pulse the mixture until it becomes smoother, with just a few lumps, similar to cottage cheese.

Spicy

7. Shred 1/2 lb. block Colby cheese and 1/2 lb. pepper jack cheese using a box grater.

8. Dice 1/2 of a medium red onion. Mince three cloves garlic.

9. Place the cheese, onion and garlic in a large bowl. Mix in a 4 oz. jar of diced pimentos, drained, 1 tbsp. pimento juice and 1 cup mayonnaise. Stir to combine.

10. Stir in 1 tsp. hot smoked paprika and 1/2 tsp. ground celery seed. Season with salt and pepper to taste.

Tags: pimento cheese, food processor, pepper taste, salt pepper, salt pepper taste, cheddar cheese

Cook Savory Pork Chops With Pineapple Relish

Pork chops are a popular main course. Fruit like apples are commonly matched with pork. For a unique spin on pork chops, prepare them with red onion, fresh chopped pineapple and fresh lime juice. Peanut butter and jalapeno pepper give this easy-to-prepare dish robust flavor as well as a hint of heat.

Instructions

1. Soak the onion in a bowl of cold water for about 10 minutes. Puree 3/4 cup of pineapple with the lime juice, peanut butter, fish sauce and jalapeno until the mixture is smooth.

2. Toss the cucumber and the remaining pineapple in a bowl. Add the pureed pineapple and toss it to coat the cucumber. Season the mixture with salt and pepper.

3. Pat the pork chops dry and season them with salt and pepper. Heat a large skillet over medium-high heat and add 1 tbsp. of olive oil.

4. Lay three pork chops in the pan and sear them until they are golden on the first side, which takes about three minutes. Flip the chops over and finish cooking them on the second side for two to three minutes.

5. Transfer the cooked pork chops to a plate and loosely cover them with aluminum foil. Cook the remaining chops in the same manner as described in step 4. Add oil if needed for the chops.

6. Drain the onion and add to the pineapple. Serve with the pork chops.

Tags: pork chops, them with, with salt pepper, lime juice, salt pepper, three minutes

Bento Cooking

Sushi is a traditional Japanese food that can be included in Bento cooking.

Cute little packages of food that taste good and are fun to create--that's right, it's Bento. Bento is the Japanese style of cooking and preparing food that is practically an art form. This style of food is placed in a Bento Box, which is usually a lacquered, divided box, and includes rice and other traditional Japanese ingredients. Bento is usually a cold dish served at lunch presented as neatly as possible, but the possible combinations of ingredients and dishes are virtually unlimited.

Instructions

Preparing Bento

1. Plan your Bento menu. Choose traditional items such as rice, noodles, egg, fish and vegetables. Select a Bento box that will fit the items you have chosen for your Bento menu.

2. Begin cooking the dishes that will take you the longest so that you will have all of your Bento dishes ready at the same time. Start your rice first so it will cook while you prepare other ingredients. Cook the rice in an automatic rice cooker or add 1 cup of rice to 2 cups of boiling water in a medium sauce pan, stirring gently. Cover the pan, turn the heat down to low and allow the rice to cook for about 15 minutes or until the rice is tender. Use the rice as a side dish to go with meat and vegetables, in a sushi roll or form it into rice balls.

3. Cook the meat of your choice according to your favorite recipe. Look for recipe ideas on the recipe section of the blog Cutecooking.com. Place the meat into one divided section of the Bento Box. Choose one or more popular Bento meat selections like chicken, fish, beef or tofu as a meat alternative.

4. Select several vegetables common in Japanese cooking: carrots, daikon, broccoli, cabbage, cucumber, snow peas, bell pepper, ginger and onion. Slice the vegetables and cook them in your desired method, such as steaming or boiling in salted water. For a more creative touch, use a small cookie cutter to cut out cute little vegetable shapes.

5. Add one or two other special dishes that are often included in a Bento meal, such as a Japanese omelet known as tamagoyaki, dumplings or gyoza, curry, sushi rolls or spring rolls. For recipe ideas, try Japanese cookbooks or websites like Bento.com.

Tags: food that, that will, your Bento, Bento Bento, Bento menu, dishes that, included Bento

Which Wines Go With Lamb Meat

Lamb dishes with heavy sauces and lots of herbs and seasoning must be matched with an equally heavy and robust wine.

Pairing wine with foods can be a difficult task, especially when a particular food, such as lamb, can be prepared in a variety of different ways. Although red wines are almost always paired with red meat, the type of red that can be paired with lamb meat depends entirely on the way the lamb is prepared and on the spices and flavorings used. The golden rule is "the heavier the recipe, the heavier the wine."

Pinot Noir

Pinot Noir is the classic go-to wine for lamb dishes. Lamb meat is naturally a lean delicate meat, and Pinot Noir is among the lightest of the medium-bodied reds available. Pinor Noir is generally described as having strong fruit flavors such as cherry and strawberry along with a few subtle spices such as cinnamon, mint, violet and smokey tones. It is a very low-tannin red, therefore is is soft and silky on the palate. It is best served with lamb dishes prepared with fruit sauces, honey, mushrooms or garlic. Thick hearty spicy stews generally are too overpowering for Pinot Noir.

Merlot

Merlot is more suitable for lamb dishes that are slightly heavier with thick sauces and rich creams or butters. Merlot is medium- to full-bodied red with hints of coffee, chocolate, licorice and plum. Some varieties of Merlot can be very tannic, almost on par with Cabernet Sauvignon. Merlot bests suits lamb stews, soups, grilled lamb chops and braised lamb stewed with herbs such as thyme, rosemary, sage, bay leaves and pepper. In most hearty full bodied lamb dishes, Merlot can be paired almost interchangeably with a Cabernet.

Cabernet Sauvignon and Cabernet Franc

As with the Merlot, Cabernet Sauvignon or Cabernet Franc should only be paired with heavy lamb dishes that are rich in sauces and spice. Both are tannic dry reds, however, Cabernet Franc tends to be more fruity and less intense than Cabernet Sauvignon, which is regarded as the driest of the red wines. Pair the Cabernet Franc with Mediterranean style flavors of lamb recipes with ingredients including olives, zucchini, olive oils, bell peppers and tomatoes. The classic lamb pairing with a Cabernet Sauvignon is a rack of lamb. Lamb racks are usually prepared with bountiful herbs and a hearty rich sauce heavy on currents, onions, plums and molasses-like flavors.

Other Possibilities

Though the aforementioned four wines are most commonly paired with lamb, they are not the only wines that would compliment the meat. Lamb can be successfully paired with many red wines, including Syrah (sometimes called Shiraz), Zinfandel, Sangiovese, Barbera, Gamay, Tempranillo, Malbec and Carmenere. Each of these wines has its own flavor profile, and depending on your personal preference, you may like the flavors these wines bring out in your dish.

Tags: Cabernet Sauvignon, paired with, Cabernet Franc, Pinot Noir, lamb dishes

Different Kinds Of Muffins

Sweet muffins are a tasty afternoon snack

Muffins can be both sweet and savoury depending on the type of ingredients used. There are two main kinds of muffins, the flat, round English muffins and cupcake-shaped American muffins, both of which are popular in North America, the UK and other parts of northern Europe. Both are versatile snacks which can be eaten for breakfast, lunch or a snack depending on which type you use.

English/ Breakfast Muffin

English muffins, also known as breakfast muffins in the USA, are a type of yeast-risen bread most commonly dusted off with corn meal. They are round and flat and are sliced through the middle and toasted before eating. They are predominantly eaten as a savoury snack at breakfast time, topped with butter, bacon or eggs. They are also commonly by English people for afternoon tea and made sweet by adding a fruit jelly accompanied by a cup of tea.

Fruit-filled American Muffins

Fruit muffins are a type of cake, made with eggs and baking powder (to make them rise instead of using yeast) with pieces of fruit added. These muffins are held in cupcake cases whereby the cake mixture rises above the top of them into the shape of a semi-circle called the "muffin top". Typical fruits added are bananas, blueberries, raspberries and blackberries. They are popular choice for breakfast.

Sweet American Muffins

Sweet muffins are made in the same way as fruit muffins but instead are flavoured with chocolate chips, white chocolate, marshmallows and any other candy you can hope for. Often served in coffee shops and bakeries, these muffins are great option if you have a sweet tooth and are looking for a snack to accompany your hot beverage.

Savoury American Muffins

Savoury muffins look just like fruit and sweet muffins but instead of containing sugar, they are salty instead. This makes them a perfect snack at lunchtime or in the afternoon. Savoury muffins might be made with grated cheddar cheese, wholemeal flower, pieces of smoked ham, vegetables or herbs like oregano and basil. Savoury muffins are a great alternative to a bread roll, served with soup, salad or a pasta dish.

Tags: American Muffins, Savoury muffins, English muffins, made with, muffins great, muffins instead

The Difference Between Mozzarella & Monterey Jack Cheese

Mozzarella cheese is a grocery store staple. Mild in flavor and white in color, the cheese can be found shredded, in logs or in balls. Monterey Jack cheese is also a mild cheese with a creamy, ivory color. Easily melted, Monterey Jack is commonly used in many recipes. The two popular cheeses are vastly different in shape, production and taste.

Production

Monterey Jack was created in Monterey, California by David Jacks in the late 1800s. The cheese is made using skim, low-fat or whole cow's milk and spices or peppers are sometimes added . Monterey Jack can also be aged. Mozzarella is a simpler cheese that originated in Italy and was traditionally produced using milk from the water buffalo. Presently, mozzarella is also made with skim, low-fat or whole cow's milk for mass production. Unlike Monterey Jack, mozzarella cheese curd is kneaded during production to create the desired consistency. Mozzarella can also be smoked.

Identification

The most popular unaged Monterey Jack is a creamy, ivory color that can be purchased in rectangular logs as a semi-soft cheese. The aged version can be found in specialty shops and is a firmer, orange cheese. Mozzarella cheese is sold in a variety of forms from small balls to shredded cheese. The cheese is white in color.

Taste

Mild and nutty in flavor, unaged Monterey Jack has a bland taste similar to Muenster cheese. Cheeses with added spices create a more pronounced flavor. Aged Monterey Jack is similar to cheddar in color and taste, with a much sharper flavor. Buffalo mozzarella is creamy with a sweet mild flavor, while standard American mozzarella made from cow's milk has a milder taste and stringy texture.

Properties and Usage

Monterey Jack has a high moisture content with a low melting point. For that reason, it is often used on sandwiches and in dips. Aged Monterey Jack has a lower moisture content and is used grated. American mozzarella is firmer and drier than Monterey Jack and is best used for cooking, rather than snacking. Buffalo mozzarella is sometimes sold marinated or with olive oil, and is often eaten alone or with greens. Both cheeses are a good source of protein, while mozzarella is a good source of calcium and B12, as well.

Tags: Monterey Jack, Aged Monterey, Aged Monterey Jack, American mozzarella, Buffalo mozzarella

Home Canning Pickled Green Tomatoes

Use end-of-season green tomatoes to make a tasty salsa-like pickle.

Pickling green tomatoes is a wonderful way to use those green tomatoes from the garden at the end of the season as the weather gets colder and tomatoes don't seem to want to ripen on the vine any longer. These pickles make a salsa-style sauce that can be used as a garnish with chicken, fish or other vegetables. Because these are pickles prepared in a hot-water canner and there is a generous amount of vinegar making this a high-acid preparation, you can adapt this recipe to your taste with hot peppers, garlic and spices without worry. By contrast, low-acid canned goods need to be prepared in a pressure canner and, for food safety, the recipes should not be varied or adapted.

Instructions

1. Sterilize five canning jars in a hot-water canner. Heat and sterilize the jar lids in a saucepan, and set the screw bands aside.

2. Pour pickling spice and mustard seeds into a spice bag or a square of cheesecloth and tie the cloth closed. (Pickling spice is available at well-stocked grocery stores or where canning supplies can be found.) Slice tomatoes into uniform, bite-sized pieces and combine with sliced peppers, onions, garlic and salt.

3. Combine vinegar, water and sugar in a large, heavy-bottomed pot and bring to a boil. Add the spice bag to this liquid mixture, reduce the heat and continue to boil for 10 minutes longer. Add the mixture of chopped tomatoes and vegetables, bring the liquid back to a boil, and boil for another 10 minutes, until vegetables are tender and spices have infused the mixture. Remove the spice bag.

4. Remove the sterilized jars from the hot-water canner one at a time, pouring the water back into the canner, and pack each jar with the vegetable mixture. Ladle extra liquid over the vegetables in the jar, leaving 1/2 an inch of headspace at the top of the jar. Use a non-metallic utensil to sweep the inside of the jar and remove air bubbles.

5. Remove a jar lid from its hot water bath and center it on the jar. Close the jar with a screw band. Repeat until all the jars have been filled and closed.

6. Place each jar in the canning rack and lower the canning rack into the hot-water canner. Make sure that there is enough water in the canner to cover the jars by 1 inch. Bring the water to a rolling boil and process the jars for 15 minutes.

7. Remove the canner from the heat and let it rest for 5 minutes. Remove the jars with a jar lifter and set on a wooden board or towel, with plenty of room for air to circulate between each jar.

8. Allow the jars to cool for 24 hours, then test seals. If all the lids have sealed, remove the screw bands, wipe the jars and bands dry and, if desired, screw the bands back onto the jars.

9. Label the jars and store in a cool, dry place. If the jars did not seal, you may either reprocess the jars (using new lids), or place unsealed jars in the refrigerator and consume the tomatoes within one week.

Tags: hot-water canner, green tomatoes, screw bands, canning rack, minutes Remove

Store White Wine

When you buy wine, you want it to last. The best way to store wine differs with white and red. Storing techniques also are different when the wine is opened and unopened. If you are a white wine drinker, read on to learn the best way to store your white wine to make it last long and taste the best.

Instructions

1. Set the wine in a cool place away from direct sunlight and unaffected by vibrations (such as an often-used blender on a counter) once you bring it home. When you will not be using it for more then a couple of weeks, set it on its side to keep the cork moist and seals in the air.

2. Refrigerate the wine to chill it when you're getting ready to drink it. Chill it for at least two hours, unless you have a product especially designed to chill wine quickly.

3. Store the refrigerated wine ideally at a temperature of about 50 or 55 degrees F, with humidity between 70 and 80 percent. However, you don't need to be this specific unless you are storing a wine in order to age it or for long-term storage, in which case you should purchase a wine cooler designed for storage. When not aging the wine it just needs to be refrigerated at a temperature anywhere between 40 and 65 degrees F. Make sure the temperature does not change rapidly; no more than a slow change of 10 to 15 degrees over a period of a few months.

4. Cork any leftover wine after you have opened it. Make sure it is tightly sealed and put back into the refrigerator. When the cork is broken or thrown away you can tightly seal the bottle with plastic wrap and a rubber band.

5. Keep the opened wine between 3 and 5 days. Any longer and the taste is compromised. Tightly re-cork it every time the wine is opened.

Tags: best store, Make sure, white wine, wine opened

Russian Clothing Styles

Russians have their own sense of style, which varies regionally across the nation's vast landscape and its mix of urban and rural areas. Clothing styles in Russia have been described as everything from quaint to flamboyant, but throughout the years the emphasis has remained on warm, rich fabrics and bright colors.

Features

Russian clothing tends to be made of insulating fabrics for cold weather wear, such as wool, leather and fur. Traditionally, peasant clothing styles came in canvas or wool and were embroidered or woven with specific designs or colorful threading. Often, clothing styles in Russia emphasize warmth, with long sleeves and head coverings in the form of capes, hoods and hats.

Types

Several main types of garments were typically worn in pre-Industrial Russia. Peasant women and girls wore detailed dresses called sarafans with a corset, long skirt, long sleeves and usually some type of floral or checked pattern. To accompany this dress, women wore a round or pointed headdress known as a kokoshnik, which was tied in the back with ribbons or a single bow.

During the 19th and 20th centuries, it was not uncommon for men to wear tall wool or fur papakha hats, shielding their heads from the bitter cold and also serving as a status symbol. An example is the hat worn as part of the Russian army uniform. Each of these garments is still worn occasionally throughout Russia during holidays, theatrical pieces and ceremonial events.

Traditions

Traditional Russian attire was made for everyday peasants, and versions of this folk clothing are still worn on special occasions. Over the past few centuries, traditional Russian clothing was made with symbolism in mind, meant to display a person's status or gender. For example, traditional Russian garments for women are often made from red fabrics, because this color is considered beautiful in Russia. This clothing was also made to allow for movement and work.

The Present

These days, Russian clothing styles are more edgy and may even appear flashy to visitors to the Eastern European nation. Typically, Russian clothing trends tend to fall behind those of the rest of the Western world, with styles that were popular a decade ago throughout Western Europe currently having their run in Russia. Though trends may come and go, a fairly consistent facet of modern Russian clothing styles is a high level of detail, bright colors and eye-catching features. Trendy Russian men and women tend to dress as though they're going out on the town, opting for high heels and leather over sneakers and T-shirts.

Geography

As the largest country in the world, its not surprising that clothing styles differ by region in Russia. In general, Russians tend to look toward the West to determine what is "in style," although Russia itself is beginning to turn out increasing numbers of domestic designers.

Fashion in Russia's capitol city of Moscow is generally much edgier than in the less populated reaches of the country, such as Siberia. Traditional Russian clothing styles throughout the 18th and 19th centuries also varied according to region, with Northern Russians sporting more modest clothing compared to the brighter, more detailed garments worn in the south.

Tags: Russian clothing, clothing styles, Russian clothing styles, bright colors, clothing styles, long sleeves

Keep Roasted Potatoes From Sticking

Shop at your local farmers market for fresh waxy potatoes, perfect for roasting.

Roasted potatoes make a filling addition to any meal. Most commonly incorporated into breakfast, there's no reason you can't add roasted potatoes to lunch or dinner just as easily or try them as an ingredient for a new spin on potato salad or hash. Unfortunately, roasting vegetables, particularly potatoes, can be tricky, because they tend to stick to roasting pans and must be pried off, often losing their crispy outer skins. Some tricks to roasting potatoes allow you to prevent sticking and serve perfect roasted potatoes every time.

Instructions

1. Purchase low-starch, waxy potatoes. Fingerlings, red and new potatoes are all perfect roasting potatoes. Starchier potatoes have a greater tendency to stick.

2. Preheat the oven to 375 degrees F. Most recipes call for less cooking time in a hotter oven, but you can achieve equally crisp roasted potatoes by cooking at a lower temperature and then finishing them in the broiler.

3. Start a large pot of water boiling.

4. Line a roasting pan with parchment paper. Parchment paper provides a disposable nonstick surface, allowing you to forgo heavy cooking sprays or dousing the pan with fatty oil.

5. Wash and cut your potatoes into bite-size pieces. Remove the skins if you prefer, although they add color and flavor if you do not mind the texture.

6. Boil the cut potatoes for four to five minutes. Drain thoroughly, and pat dry gently to remove as much moisture as possible.

7. Toss the potatoes with a drizzle of olive oil until each piece is lightly coated. Add your preferred seasoning, and toss with the olive oil.

8. Bake uncovered for one hour on the middle rack of the oven. Turn the potatoes with a spatula every 15 to 20 minutes to ensure even cooking.

9. Crisp the potatoes directly under the broiler for two minutes at the end of cooking. Keep a close watch on them during broiling, as it only takes a few extra seconds to go from crispy to burned under such high heat.

Tags: roasted potatoes, perfect roasting, potatoes perfect, potatoes perfect roasting, potatoes with

Recipes

Do you like Smoked Salmon? If you want to smoke your own salmon, try this brine. Before smoking, most fish (including salmon) need to be brine overnight, not less or more. There are two basic ways to brine, wet brine and dry brine. This recipe will cover my favorite way to make a wet brine for smoking salmon, shrmip and other fish as well as include a dry brine recipe.

Instructions

1. Before smoking fish, most fish (including salmon) need to be brined overnight, not less or more. The first step in making a wet brine for smoking salmon is to wash and prepare the fish fillets by cutting out any bones and unwanted skin. The skin / shells can be left on with some fish (salmon or shrimp) or taken off (catfish, northern pike).

2. Next, remember to use salt without iodine. Mix the salt in warm water until the solution will float a raw egg in the shell.

I have found that this is about as salty as you will ever want it. Over time I have learned to dilute the solution down a bit.

3. At this point, you can kick the brine up a notch by adding soy sauce, Worcestershire sauce, and/or brown sugar. In the recent years, I have been using more brown sugar and soy sauce. A dab of the Worcestershire sauce seems to help. Remember that when you add in soy or brown sugar, some of it will take the place of salt. But you will never need more salt than will float the egg.

4. Different fish take the salt at different rates, the same solution will cause some fish to taste very salty and some not so. This is another reason to start out with a modestly diluted batch until you get the feel.

5. Mix up the solution, put in the fish, close it up and refrigerate it overnight.

6. Next morning take the fish out, rinse, pat dry with paper towels. Then, ideally, put them on a rack and dry in front of a fan for awhile. It used to take about 45 minutes to dry them at home. The surface of the fish should be between tacky and somewhat dry. Again, you'll have to experiment. You just don't want to put it on the grill wet.

7. At this point you are ready to put on the Weber. To continue on, with the smoking salmon recipe see my article titled "Smoke Salmon, Fish or Shrimp - Recipe"

8. DRY BRINE RECIPE BELOW

9. Mix well in container

2 Cups Dark Brown Sugar

2 Cups Light Brown Sugar

3/4 Cup Salt

10. In a second container, sprinkle small amount of dry brine mix to create thin layer just enough to cover the bottom.

11. Place 1st layer of salmon skin side down add 1 inch of brine.

12. Second Layer of Salmon is placed skin side up (meat to meat) add 1 inch of brine.

13. Cover and place in a dry cool area for 24 - 36 hours, drain liquid, rinse to remove brine from salmon under very cold water, lightly sprinkle teriyaki, or some other sauce over salmon steaks & season with coarse ground black pepper and/or additional seasonings as desired.

14. Air dry on wire racks for another 24 hours. At this point you are ready to put on the Weber. To continue on, with the smoking salmon recipe see my article titled "Smoke Salmon, Fish or Shrimp - Recipe"

Tags: smoking salmon, this point, article titled, article titled Smoke, Before smoking, brine brine, brine smoking

Bake Tortilla Chips

Bake Tortilla Chips

Many versions of tortilla chips are made by deep-frying them in oil. If you are looking for a healthier and less messy way of making tortilla chips, baking can be an easy option. This method can also allow you to control the quality of ingredients and easily make dietary substitutions, such as adding less salt or oil. Baking tortilla chips at home is generally more affordable than buying them premade and can be a great way to use up leftover tortillas.

Instructions

1. Heat the oven to approximately 350 degrees F. Use your hands or a pastry brush to lightly coat each tortilla with vegetable oil or cooking spray.

2. Place the tortillas into an even stack. Use a sharp knife or pizza cutter to cut the stack of tortillas into approximately four or six equal sections, depending on the size you desire.

3. Lay the tortilla pieces onto one or two baking sheets, making sure the tortilla pieces do not touch. Sprinkle the tortilla pieces with salt or preferred seasoning on both sides.

4. Bake the tortillas for approximately 10 to 15 minutes. The tortilla chips should be crunchy and a light golden brown.

5. Cover a serving tray with a paper towel and use a spatula to place the tortilla chips onto the tray to cool. Add extra salt to the tortilla chips while they are still warm, if desired.

Tags: tortilla chips, tortilla pieces, Bake Tortilla, Bake Tortilla Chips, tortillas into

Make Sharp Cheddar Cheese

Make Sharp Cheddar Cheese

Cheddar Cheese comes from England in a town called Cheddar. Cheddar Cheese is referred to as cheddar now, because of the unique cheddaring process of cheddar cheese. A rich nutty flavor with a semi-hard firm texture is the famous cheddar cheese. Cheddar Cheese is white in color, it is yellow from artificial coloring. The longer Cheddar is aged the sharper it is. This cheddar cheese recipe is slightly different, because it uses a stirring process rather than cutting the cheese into strips and draining them. Here's make your own homemade Sharp Cheddar Cheese while saving a couple of hours!

Instructions

1. Warm the milk to 90 F using a double boiler. Add 1oz. of mesophilic starter culture. Mix thoroughly with a whisk, the culture must be distributed evenly throughout the milk. Let the milk ripen for 1 hour.

2. Put the 1/4 tab of rennet into 3 to 4 tablespoons of cool water and let dissolve. Slowly pour the rennet into the milk. Stir constantly using the whisk. Stir for at least 5 minutes.

3. Let the milk set for 1 to 2 hours. Once a firm curd is set and a clean break can be cut, take a long knife and cut the curds into 1/4 inch cubes. Allow the curds to set for 15 minutes.

4. Slowly raise the milk to 102 F. It will take 45 minutes to raise the milk to this temperature. While you wait, gently stir the curds occasionally so they do not mat together. Cook the curds at 102 F for another 45 minutes. Keep stirring the curds every few minutes so they do not mat.

5. Drain the whey by pouring through a cheesecloth lined colander. Do this quickly without letting the curds to mat.

6. Put the curds back into the boiler at 102 F. Separate any curds that have matted together. Add the tablespoon of salt and stir together. Cook the curds for 1 hour stirring occasionally.

7. Gently put the curds into your cheesecloth lined mold.

8. Press the cheese at about 20 lbs. for 45 minutes. Remove the cheese and flip it. Press the cheese again at about 40 lbs. for 3 hours. Remove the cheese and flip it. Press the cheese for the third time at about 50 lbs. for 24 hours.

9. Remove the cheese from the press. Place the cheese on a cheese board and let dry at room temperature for 3 to 5 days.

10. Wax the cheese and age it in your refrigerator for 3 to 24 months. Remember the longer the cheese is aged the sharper it will taste! Every few days flip the cheese.

Tags: Cheddar Cheese, Press cheese, Remove cheese, Sharp Cheddar, Sharp Cheddar Cheese, about hours

Make Pei Wei Teriyaki Sauce

A chain of Asian restaurants, Pei Wei serves fast cuisine to diners in cities across the United States. One of the dishes on their menu, Japanese-style teriyaki combines meat, vegetables and rice with a tasty sauce.Teriyaki sauce blends sweet and salty in a flavorful condiment. Replicating this sauce at home requires only a handful of ingredients and 10 minutes of time. Add this to my Recipe Box.

Instructions

1. Combine 1 cup soy sauce, 1/2 cup water, garlic, ginger, brown sugar, molasses and orange zest in the saucepan.

2. Bring the mixture to a boil over medium-high heat. Whisk together the cornstarch and remaining 1/4 cup water.

3. Pour the combined cornstarch and water into the boiling sauce mixture. Reduce the heat to medium.

4. Continue to heat the sauce mixture for 5 minutes at a simmer, whisking the entire time, until slightly thickened. Remove sauce from heat, and let it stand while it continues to thicken. Whisk in 1 to 2 tbsp. water if the mixture becomes too thick for use.

Tags: sauce mixture

Simple Meals For The Holidays

Famed fable teller Aesop once said, "A crust eaten in peace is better than a banquet partaken in anxiety." Although the holidays are some of the most stressful times of the year, there are plenty of ways to bring the flavors of the holidays to the table without being chained to the kitchen. Break down those complicated family recipes into simple dishes that allow both host and guests to enjoy the holiday meal together.

Semi-Traditional Turkey Menu

It wouldn't be Thanksgiving without freshly roasted turkey, but there are simpler ways to go about it than roasting a whole bird. Dip boneless turkey breasts in melted butter and coat them with crushed store-bought herbed stuffing before baking them in the oven, or prepare the stuffing and use turkey cutlets to make easy turkey rollups. Place some vegetables, like fennel, cut-up potatoes, squash and parsnips, on a baking sheet, drizzle them with olive oil, season them with salt and pepper and pop them in the oven for a festive and easy side dish. Instead of slaving over pie crust, use butterscotch pudding and canned pumpkin as the base for a simple pumpkin mousse dessert. Top with a dollop of whipped cream and pumpkin-shaped pastry made from store-bought puff pastry or pie crust dough.

For Carnivores

Although a standing rib roast or juicy prime rib may be the more traditional Christmas dish, simple steaks can deliver on flavor just as well. Season filet mignon with salt and pepper and top with Gorgonzola or bleu cheese before roasting it in the oven. Serve the steaks with baked potatoes, steamed green beans with slivered almonds and store-bought dinner rolls. For a fancier side, steam asparagus in the microwave with a little lemon juice. Bundle three or four spears together and wrap them with a slice of prosciutto. Bring the flavors of the holidays together in a simple parfait by layering vanilla pudding or ice cream with crushed gingerbread cookies or canned apple pie filling. Top the parfait with whipped cream and sprinkle it with a mixture of cinnamon and white sugar.

Ham It Up

There are very few shortcuts for baking a ham, particularly hams that are precooked. Spiral-sliced hams are both precooked and pre-sliced, making them easy to prepare and serve. Just glaze the ham with a mixture of brown sugar mixed with fruit juice and pop it in the oven. Serve the ham with boiled carrots coated with brown sugar and butter, steamed new potatoes seasoned with salt, pepper and freshly chopped dill, and broiled or grilled pineapple slices.

From the Sea

Seafood is a good option for those looking for a lighter holiday meal. In fact, the traditional Christmas Eve meal in many Italian families consists of several fish dishes. For a classic starter, serve a small bowl of angel hair pasta topped with chopped clams sauteed in olive oil with white wine and garlic, or a simple raw bar with oysters, clams and shrimp. For the main course, choose seafood that can be finished in the oven while appetizers are served. Give bay scallops, salmon or swordfish a quick sear in a hot pan, and then finish them in the oven. Top the dish with a white wine and butter sauce with lemon just before serving. Make sure that the side dishes do not overpower the fish. Steamed zucchini, broccoli or peas are good choices for vegetables, and rice pilaf or couscous make complementary sides.

Tags: them with, salt pepper, them oven, with salt, with salt pepper, brown sugar, flavors holidays

Remove The Paddle From A Zojirushi Bread Machine

The paddles, sometimes called kneading blades or impellers, in a Zojirushi bread machine are the most important parts. Attached to the machine through a sealed off, rotating post, the impellers mix and knead the bread dough during a baking cycle, but sometimes get stuck on the pan or in the loaf of bread afterward. This can be frustrating, but they can be removed with a little extra work.

Instructions

Removing Paddles from the Pan

1. Try to pull the paddles out of the machine. Typically, they simply slide off of the post. If not, wiggle them to break any seal formed between the metal and the post by the bread. If they don't come out, continue to the next steps.

2. Remove the pan from the machine. Grip the pan on both sides and tilt it to the left, then lift out of the machine.

3. Hold the paddle in place and reach under the pan, feeling for the bottom of the impeller posts. They are metal rods perpendicular to the post, directly beneath it. Turn the posts, while holding the paddle to try and remove it. This should remove the paddles, but if they are still stuck, continue below.

4. Soak the pan in warm water. Try wiggling the paddles or the posts from beneath until they come out.

Removing Paddles from the Bread

5. Remove the pan from the bread machine when the loaf has completed its baking cycle. If the pan is still warm, use hot mitts to carry the bread out.

6. Invert the pan to dump the bread out onto the counter top. The paddles may stay inside the loaf, or in the pan. If the paddles come out with the bread loaf, continue to the next step.

7. Poke the wooden chopstick into the impeller, through the hole in the bottom of the bread. Try pulling the impeller out by tilting the chopstick so it pushes the blade part through the crust. If the impeller is still stuck, continue below.

8. Cut very carefully around the kneading blade. Kneading blades are non-stick, so be careful not to cut into them. Try cutting the blade free first, then pulling it out.

Tags: baking cycle, continue below, continue next, Paddles from, Remove from, Removing Paddles, Removing Paddles from

Make An English Cup Of Tea

For a warm, satisfying and comforting beverage, look to a cup of fresh English tea. If you have a few simple ingredients, a tea kettle and a teapot, you can make English tea at home. Follow these steps to make a traditional English cup of tea.

Instructions

1. Boil water on a stove using a tea kettle. Be sure to boil a full tea kettle's worth of water and use only fresh water when making tea. If you use water that's been standing in the pot, your tea will not be as flavorful.

2. Pour some of the boiling water into a teapot. Move the water around the teapot by shaking the teapot carefully for a few seconds. This helps to warm the teapot itself, which then keeps the tea warm and improves the steeping process. Discard the water used to preheat the teapot.

3. Place the loose tea leaves into the teapot. Use 1 tsp. loose tea leaves per person. Also, add an extra 1 tsp. loose tea leaves into the pot.

4. Cover the tea leaves in the teapot with more boiling water. Use about 8 oz. boiling water per person.

5. Close the teapot with its lid and let the tea steep for 3 to 5 minutes. Stir the tea once during the steeping process.

6. Add the milk of your choosing to a teacup. Look for a delicate, ornate china teacup and saucer for an authentic English tea experience. The English Tea Store has a good selection online (see Resources below).

7. Strain the hot tea from the teapot into your teacup. The strainer helps to catch the loose tea leaves so they don't end up in your cup of tea.

8. Sprinkle sugar into the teacup to taste.

9. Enjoy your English cup of tea with scones for breakfast or with finger sandwiches and pastries as part of an English afternoon tea.

Tags: loose leaves, boiling water, into teapot, leaves into, loose leaves into, steeping process

Make Rennet

Rennet is a mixture of enzymes that mammals produce in the stomach to digest milk, and it is used to make cheese. It contains a proteolytic enzyme, or protease, that causes milk to coagulate and makes it separate into curds and whey, or solids and liquids. For vegetarians, there are non-animal enzymes that can be used to make cheese.

Instructions

1. Clean the stomach of the calf as soon after the animal's death as possible. Do this by using your hands and scrubbing the interior and exterior of the stomach in cold running water and sea salt. Handfuls of salt can be used to scour the entire area prior to adding water, and this will help to preserve the stomach as well.

2. Scratch away any particles of food or bile that may be stuck to the inner walls of the stomach. This task is much easier if the calf has not been fed 12 hours prior to slaughter.

3. Tack the stomach on a wooden frame to dry for 24 hours in direct sunlight. This will help to rid the stomach of any bacteria or fungus that will cause health hazards.

4. Remove the stomach from the frame, and cut it into squares. These squares should be small enough to fit inside a bowl without hanging out. Pack in sea salt and apply the lid for later use.

5. When you are ready to use the rennet, soak a square in cold water for half an hour and wash gently. Once clean, place it in the milk with a string tied around so it can be pulled out without damaging the curd in the cheese-making process.

Tags: enzymes that, make cheese, used make, used make cheese, will help

Make Pani Puri At Home

Pani puri, also known as gol gappa, is a snack food in India. "Pani" translates to water and "puri" means puffed Indian bread. You can often find the snack at restaurants and from street vendors in India. The Pani puri contains fried bread filled with potatoes or green lentils and is served with Pani puri water dip. Indian grocery stores often sell these snacks so that you can try one before you decide to make them at home if you have never tried them before.

Instructions

1. Combine ¼ cup all-purpose flour, ½ cup urad dal flour, 1 ½ cups ravva, ¼ cup of whole wheat flour, 1 tbsp. oil and 1 tsp. of salt. Add water slowly and mix the ingredients to make smooth and pliable dough. Knead the dough, and stop adding water once a smooth dough ball forms.

2. Place the dough in a bowl. Cover the dough with a damp cloth for 30 minutes.

3. Make the potato filling. Bring two potatoes to a boil. Peel and mash the potatoes, and place the mashed potatoes in a bowl. Add 3 tsp. of salt and 3 tsp. of red chili powder. Place the filling to the side until ready to use.

4. Knead the dough after 30 minutes. Pinch the dough off into small balls to form 60 balls total. Roll the balls out with a rolling pin into 2-inch-diameter circles. Place the dough circles between two damp towels to help them puff, and remove them after 15 minutes.

5. Place enough oil in a frying pan until it is 1 ½ inches high. Heat the oil over medium high heat. Place a small piece of dough in the oil; if the oil appears ready, the dough will rise to the top immediately.

6. Place the puris in the heated oil and press down lightly with a spatula. Once the puri puffs, turn it over and place another puri in the oil. Fry the puris until they appear golden brown and puffy on all sides.

7. Remove the puris and place them on paper towels to absorb excess oil.

8. Combine two green chilis, 1 tsp. ginger, 3 tbsp. tamarind paste and 1 cup mint leaves. Stir the ingredients to make a paste for the pani. Pour 6 cups cold water into a large bowl, add the paste and stir to mix well.

9. Add ¼ tsp. cumin powder, ½ tsp. chatt masala powder, 1 tbsp. amchur powder, pinch of black pepper and a pinch of salt to the mixture. Refrigerate until ready to use.

10. Press lightly on the top of the puri to make a small hole once the puri cools. Add 1 tsp. of the pani potato filling, ½ tsp. of chopped onions, 1 tsp. of chutney and 2 tbsp. of the mint pani mixture.

Tags: Pani puri, after minutes, India Pani, ingredients make, Knead dough, Place dough

Convert Ounces To Metric

Quick calculations convert ounces into the metric system.

Ounces, abbreviated as oz., come in two forms -- measurements of mass or volume. Mass ounces further are broken into two categories, the avoirdupois ounce, most common in the United States; and the troy ounce, often used to measure jewelry. Mass and volume measurements of ounces are not related. A fluid ounce of a liquid, for example, may weigh more or less than a ounce in weight. To convert a mass ounce to the metric system, you must express the weight in terms of grams. A fluid ounce is converted to the metric system by expressing the volume as liters.

Instructions

Ounces as Mass

1. Learn the standard avoirdupois ounce to gram conversion, which is 1 oz. = 28.3495 grams.

2. Multiply the measurement in ounces by 28.3495. You can set up an equation to do so;

y * 28.3495 = z

where y is the amount of ounces and z is the converted amount of grams. For example, convert 21 oz. to grams by multiplying 21 * 28.3495 to get 595.3395 grams.

3. Calculate other units of metric weights by multiplying or dividing by a factor of 10. Multiply the grams result by 1,000 to learn the amount of ounces in milligrams, for example. Divide the grams result by 1,000 to figure out the amount of ounces in kilograms.

4. Learn the conversion rate for troy ounces-to-grams: 1 troy oz. equals 31.1035 grams. Multiply the amount of troy ounces you have by 31.1035 to convert the measurement. For example, 5 troy oz. * 31.1035 is 155.5175 grams.

Ounces as Volume

5. Learn the fluid ounces-to-liters conversion rate, which is 1 fl. oz. to 0.0295735296 liters.

6. Multiply your fluid ounces by 0.0295735296 to convert the ounces to metric units. You can set up the equation as:

y * 0.0295735296 = z

where y is the amount of fluid ounces you wish to convert. For example, 100 fl. oz. is 100 * 0.0295735296, which equals 2.95735296 liters.

7. Calculate other metric units of volume by multiplying or dividing by factors of 10. Multiply the amount of converted liters by 1,000 to figure out the amount of milliliters in your fluid ounces. Divide the converted liters figure by 1,000 to discover the amount of kiloliters in your fluid ounces.

Tags: fluid ounces, your fluid ounces, amount ounces, metric system, your fluid

How A Thermos Flask Works

The Vacuum

The first principle to understand in the workings of a Thermos flask is the concept of a vacuum. A vacuum is defined by its having absolutely nothing: no air, no particles, no "anything". This is the idea behind the Thermos. Because it has "nothing", a vacuum has a few useful properties in regards to thermodynamics. For one, it can't transfer heat in either direction. Because there's no matter to transfer the heat through, heat will remain in place when confronted with a vacuum.

The Vacuum of the Thermos

For a Thermos flask, the vacuum used isn't technically a complete vacuum. Because it is difficult to create a vacuum on a large industrial scale, the vacuum used in the Thermos flask is merely an area with an atmospheric pressure that is much lower than the air around it, which accomplishes the same job. This lack of air and particles in the "vacuum" area allows for minimal heat transfer in a Thermos flask.

How it Works

The Thermos flask is usually made of either metal or plastic. It's constructed so there's a hollow space in between an inner and outer wall. In this hollow space, a vacuum is created when the air is sucked out. After this, the hollow space is sealed to maintain the vacuum.

When a liquid is poured into the Thermos flask and then the top is sealed, the liquid inside maintains its temperature because heat does not transfer through the vacuum. No heat can enter the Thermos to warm a cold liquid, and no heat can leave to cool a hot liquid.

Tags: Thermos flask, hollow space, this hollow, this hollow space, transfer heat, vacuum used

Make Candied Pickles

Pictured are dill pickles.

Candied pickles recipes have been passed down for generations in some families. These sweet little treats are great any time of year and also make wonderful gifts. They are easy to make and can be prepared in about 15 minutes. The hardest part may be having to wait five days to taste this delightful creation. The finished product can be stored in the refrigerator and enjoyed for months.

Instructions

1. Drain and slice pickles. Pickles can be sliced length-wise or in circular slices. Discard the juice.

2. Divide spices and garlic into equal portions and sew or tie them into little bags. Spice bags can be made from coffee filters, cheesecloth or mesh material.

3. Place alternate layers of pickles, spices and sugar in a container made of glass, porcelain or plastic.

4. Sprinkle vinegar over the top and allow to stand at room temperature for five days.

5. Stir pickles once per day.

6. After five days ,remove the spices and store pickles in refrigerator. Pickles will stay fresh for several months.

Tags: five days

The Best Whitewine Glasses

Glasses for white wine are shaped differently than glasses for red.

Many factors go into choosing good wine glasses, including size, shape and quality. That said, different wines work best in different types of glasses. Red wine is best served in a rounder, almost globe-shaped glass, while serving white wine in that same glass wouldn't fully bring out the flavor and aroma of the wine. You can test this yourself by first pouring your favorite white wine into a typical red wine glass. Then pour the same wine into a taller, more slender glass to see the real difference glassware can make.

Quality

Before getting into the specific shape of white-wine glasses, it's important to understand what characteristics make a quality wine glass. First, wine glasses should be constructed of thin, clear crystal without any etchings or designs. A clear, thin glass makes viewing the detail of the liquid easier than would an etched glass. If you can't afford fine crystal, fret not, thin, regular glass is an acceptable substitute.

Shape & Design

Generally speaking, white wine is best served in a slender, tulip-shaped glass, according to Ine Tours. This shape helps to concentrate the aroma of the delicate white wines. Also, these slender glasses help the wine stay cool longer, something important to the quality of many white wines. While some like tumbler glasses (those without stems), the stem is crucial to white-wine glasses. A stem helps keep the wine cool by giving you something to grab other than the portion of the glass containing the wine. When you hold the wine glass directly outside the wine, your body heat transfers to the glass, warming the wine faster than is desired.

Sparkling Wines

Sparkling white wines, such as champagne, are traditionally served in a very slender, tall glass. The height of the glass helps to keep the bubbles from rising and overflowing the glass, as well as helping to keep the wine cool. Other sparkling white wines, like sauternes, are best served in wider glasses where the bottom comes to more of a point. The curves of these particular glasses better bring out the apricot aroma present in this sweet wine, and they provide ideal balance between the acidity and sweetness of this wine.

Individual Taste

Ine Tours states that there's no "correct" or "official" way of choosing wine glasses. Ultimately, the choice should boil down as much to personal taste as to what "experts" recommend. Many high-end manufacturers have special glasses for every conceivable type of wine, meaning always having the right glass becomes a little demanding and confusing. If you happen to like your favorite white wine in a wider, red-wine glass, go for it! Also, keep in mind that many manufacturers make "universal" wine glasses good for holding most kinds of wine.

Tags: white wine, white wines, wine glasses, best served, wine glass

Prepare A Meal In 5 Minutes Or Less

Everyone is so busy these days there often seem to be no time to make a home-cooked meal. But you can prepare a meal in less than 5 minutes that your whole family will enjoy. All you need is some basic information on nutrition and a little leap of faith. Here's prepare a meal in 5 minutes or less.

Instructions

1. Make sure you have protein, grains and vegetables on hand. You can put any combination of these and some appropriate seasonings in a 9-by-12 inch baking pan and prepare a quick casserole meal.

2. Grab a can. Opening a can is the quickest way to prepare any meal. Some canned foods are a little boring but can be spruced up with high-flavor foods such as salsa to give them a boost. Try olives, corn and tomatoes, which seem to keep most of their flavor and texture.

3. Try couscous. Couscous is a small pasta-type pre-cooked grain that takes less than 2 minutes of preparation time to make. Just boil water, and pour it over the couscous. Add a bit of oil and let it sit for a few minutes. Here you have an instant side dish. For even less preparation, try pouring couscous and water in with some meat and vegetables and bake them all together. Couscous is very forgiving and will absorb the extra juices from the baking meat.

4. Ensure your protein is easy to prepare by buying individually frozen pieces of meat. For most types of meat, you can place them still frozen into your oven. Just be sure to increase the baking time and check their temperature before serving your meal. Chicken should be at 170 degrees and beef should register at 160 degrees Fahrenheit.

5. Prepare healthy nachos. For those times when time is really tight, grab a bag of corn chips, salsa, a can of beans and a can of corn. Open the cans and dump everything onto the chips on individual plates. Cover with cheese and place under a broiler for about 5 minutes. Dinner is done.

Tags: prepare meal, less than, less than minutes, than minutes, time make

Start An Online Wine Business

Wine is a popular alcoholic beverage.

While the dot-com bubble burst long ago, it is still possible to make a decent living operating an online business. If you are passionate about fine wine, why not build your own online wine marketplace? While there are a number of complex legal issues and permits to obtain, an online wine business can be a very rewarding business enterprise.

Instructions

1. Verse yourself in all applicable state and federal liquor laws that pertain to the sale and shipment of alcoholic beverages. While local and state laws vary greatly across the country, federal guidelines apply to all states. For example, one federal body you will need to deal with is the Alcohol and Tobacco Tax and Trade Bureau (TTB), which will require you to pay taxes and fill out TTB forms. You will also need to obtain any state licenses or permits required in your specific geographic area.

2. Consider the various business models for an online wine business. Take a look at various wine retailers around the Internet that you would like to emulate. Some wine retailers specialize in rare bottles, while others offer weekly or daily specials on limited quantities of deeply discounted vintage wine. Another idea you may wish to incorporate is a Wine-of-the-Month club.

3. Consult a web designer several months before you would like to open your online store. This will give them time to build a website to your requirements. Make sure the checkout system has industry-standard security encryption or utilizes secure shopping partners.

4. Build your inventory. You can obtain cases of wine from distributors, as well as direct from the wineries themselves. Your local Yellow Pages can provide you with some initial contact information.

5. Promote your website to increase traffic and sales. Use social networking tools like Twitter and Facebook and offer coupons, discounts and newsletter members-only deals. You should also draft a press release or hire someone to write one for you and disseminate it throughout various wine blogs, forums and other relevant websites.

6. Keep abreast of trends in the wine industry by reading publications like Wine Spectator and popular wine-related blogs such as Vinography.

Tags: online wine, online wine business, various wine, wine retailers, would like, your online

Thicken Dessert Sauce

Thicken your dessert sauce before you serve it.

Pies, doughnuts, cheesecakes, cakes, tarts and ice cream are often drizzled or covered with sweet sauces. Whether you are making your dessert sauce from scratch, or buying it already made, you may want to thicken your dessert sauce so that it is less runny and has a heartier consistency. By taking a few moments in the kitchen to prepare, you can get your dessert sauce to the thickness you desire without too much effort.

Instructions

Raspberry Coulis

1. Place your thawed raspberries, powdered sugar and lemon juice into a blender. Puree the contents until they are smooth and the frozen chunks are absorbed.

2. Strain your raspberry mixture from the blender into a bowl. Keep the seeds and other fruit flesh out of the bowl.

3. Evaluate the consistency of your raspberry coulis with a whisk. If it appears to be too runny, thicken the sauce by whisking in more powdered sugar. Add a little bit of powdered sugar - one tablespoon at a time. After each tablespoon that you add, whisk the mixture up and evaluate the new consistency until you come to a thickness that you like.

Caramel Sauce

4. Combine the water and sugar in the medium saucepan over low heat. Cook five to 10 minutes so the sugar dissolves.

5. Increase the heat and allow the mixture to boil and bubble for about five to seven minutes. The sugar water will now turn a brown color as it caramelizes. Turn the heat back to low once the mixture reaches the desirable color, so that you do not risk burning the caramel.

6. Slowly add the cream and vanilla extract to the caramel sauce in the pan. Mix it up.

7. Add 1 tsp. of cornstarch to your caramel sauce at a time, whisking it each time you add some. Cornstarch is a thickening agent that will make your caramel sauce firmer and stickier. Continue adding the cornstarch until you reach a thickness you like. Also, keep in mind that as the caramel sauce cools, it will thicken a little. So you do not want to add too much cornstarch to the pot, or else it could make your sauce too thick and stiff.

Tags: dessert sauce, your dessert, your dessert sauce, powdered sugar, caramel sauce, caramel sauce

Open An Unripe Pistachio

Unripened pistachio shells are often dyed red for aesthetic purposes.

Unripe pistachios have a light green shell and a soft seed inside, referred to culinarily as the nut. As the pistachio seed grows, it exerts pressure on the shell, opening it naturally with an audible popping sound. There are several uses for unripened pistachios, most commonly for milk. Using unripe pistachios makes the milk extraction process -- which involves boiling the nuts and straining the liquid from the solids -- easier. Unripe pistachios have more tannins than ripe pistachios, and a slightly bitter, yet mildly sweet, taste.

Instructions

1. Set up a work area with one container for shells and one for nuts.

2. Position an unripened pistachio transversely, or crosswise, in a handheld nutcracker. Line the seam of the shell up with the ridges towards the top of the nutcracker. This area of the nutcracker applies the most pressure on the shell with the least amount of force.

3. Squeeze the nutcracker gently, until you hear an audible crack or see the shell open along the seam. Pull the shell apart and separate it from the nut. Put the shells and the nuts in their designated containers.

Tags: pistachios have, pressure shell, shell with, shells nuts, Unripe pistachios, Unripe pistachios have

Make Olive Oil Dressing

This article will show you make two quick and easy olive oil based salad dressings.

Instructions

Make Two Olive Oil Based Dressings

1. Pick the Olive Oil. When using olive oil to saute and fry, regular is fine, but when the oil is the star of the show, always use Extra Virgin. Extra Virgin Olive Oil is made from the first pressing of the olives and is the most flavorful type of olive oil. You can find Extra Virgin Olive Oil from all over the world, but the best ones come from Italy (especially Umbria, Tuscany and Sicily), Spain and Greece. There are some up and coming artisanal olive oils from California, but they are a bit harder to find. If you have the resources, I recommend them. Now you are ready to make two different dressings that will showcase your oil: a Sherry and Shallot Vinaigrette and a Roasted Garlic Balsamic Vinaigrette.

2. Sherry and Shallot Vinaigrette. Dice the shallots into very small, even pieces and set aside. Combine 1/3 cup of Sherry Wine Vinegar and 2/3 cup of the Olive Oil in a bowl. Add a tablespoon of Dijon mustard and begin whisking. The mustard will act as a binder to keep the oil and vinegar together. Add the shallot while whisking. Add salt and pepper to taste. Use immediately, or store in an airtight container for up to a week. This dressing is fantastic with anything from a light salad of mixed mesculin greens, to an endive and watercress salad with apples and Roquefort cheese.

3. Roasted Garlic Balsamic Vinaigrette. To roast the garlic, preheat your oven to 500 degrees. Cut the entire head of garlic in half, width-wise, so all of the garlic cloves are halved and exposed. Douse liberally with about a tablespoon of olive oil and wrap both halves in aluminum foil with a pinch of salt and a pinch of pepper. Put the garlic packet in the oven for twenty to twenty-five minutes. Remove from the oven, unwrap and let cool completely. Once cool, you will be able to literally squeeze the garlic cloves out of the head of garlic. Collect them in a bowl and mash together with the back of a fork until you have created a paste.

4. Put the dressing together. Put the garlic paste in a large bowl and begin streaming in 1/2 cup of your olive oil as you whisk. Do this until all of the oil is incorporated. It may take several minutes. Once the oil is incorporated, begin doing the same with 1/2 cup of the balsamic vinegar. Continue whisking after all of the vinegar is in the bowl. This will thicken the dressing and the color will become a bit lighter. At this point, taste the dressing to determine if more salt and pepper is needed. If so, add the seasonings and whisk to incorporate. This dressing will also keep for about a week in an airtight container. Try this vinnaigrette over roasted beets and goat cheese or on a composed salad of frisee, heirloom tomatoes and sliced, seared duck breast.

Tags: Extra Virgin, airtight container, Balsamic Vinaigrette, Extra Virgin Olive, Garlic Balsamic, Garlic Balsamic Vinaigrette, garlic cloves

Tofu Meal Ideas

Tofu is a versatile food item that works in many dishes due to its ability to take on the flavors of the food it is prepared with. Tofu doesn't have a very distinct flavor on its own, so marinate it in sauces or buy spiced tofu for a delicious, healthy alternative to meat.

Types

Tofu comes in varieties based on its consistency and they are silken (very tender), medium, firm and extra firm. Tofu is also available pre-cooked in plain and flavored varieties.

Stir-fry

Press the water out of extra firm tofu and cut it into small half-inched cubes. Stir fry tofu in oil in a frying pan or wok and then add stir fry vegetables and spices.

Hearty Salad Topper

Use pre-cooked seasoned tofu and cut into small pieces. Top your favorite green salad with tofu pieces for a hearty salad that works as a meal.

Smoothie for Breakfast

Use silken tofu in your favorite fruit smoothie to add protein and consistency. Silken tofu will blend easily into the smoothie with your favorite fruits.

Sandwich

Add tofu in place of cold cuts to your favorite sandwich. Either cook the tofu first yourself in a marinade or buy pre-cooked and flavored tofu. Add lettuce, veggies, and other sandwich toppings.

Tags: your favorite, extra firm, into small, that works, tofu into

Make Mixed Mushroom Lasagna With Spinach And Fresh Basil

Mixed mushroom lasagna with spinach and fresh basil is a simple Italian dish that you can prepare rather quickly, making it ideal for weekday meals or impromptu dinner parties. Serve mixed mushroom lasagna with a crisp green salad, a loaf of hot French or Italian bread with rosemary-garlic butter, and a glass of chilled, dry white wine. This lasagna also travels quite well and is delicious cold, so it is perfect for picnics or long trips.

Instructions

1. Grease an ovenproof baking dish with butter. Preheat the oven to 400 degrees F.

2. Melt 6 tbsp. butter in a large sauté pan. Add the garlic, shallots and mushrooms, and cook over low heat for 2-3 minutes. Stir in the spinach, Grana Padano cheese, nutmeg and fresh basil, and season with sea salt and cracked black pepper to taste. Set aside until needed.

3. Melt the remaining butter in another sauté pan and add the flour. Cook over low heat for 1 minute and add the hot milk while whisking constantly. Stir in the Cheshire cheese and season with sea salt and cracked black pepper to taste.

4. Put half of the mushroom and spinach mixture in the bottom of the prepared baking dish. Cover the vegetables with a layer of prepared lasagna, and put a layer of the cheese sauce over the pasta. Repeat this process and sprinkle any remaining cheese over the top.

5. Bake in the oven for 30-35 minutes, or until the lasagna is golden brown on top. Remove the lasagna from the oven and let it cool for 5 minutes before serving.

Tags: baking dish, black pepper, black pepper taste, cracked black, cracked black pepper, fresh basil

Make Turkey Stirfry

Leftover turkey is ideal for a stir-fry. Because the turkey is already cooked, this is even faster and easier than a normal stir-fry. Serves 4.

Instructions

1. Slice the green parts of the scallions into 1-inch pieces and set aside.

2. Mince the white parts of the scallions, along with the garlic and ginger, and set aside in a small bowl.

3. Cut the zucchini in half lengthwise and cut into 1/4-inch slices.

4. Combine 1/2 c. turkey stock or chicken broth in a small bowl and add soy sauce, sherry, rice vinegar, sugar and sesame oil.

5. Put the cornstarch and 3 tbsp. turkey stock or chicken broth in a small bowl. Cover tightly with plastic wrap.

6. Heat a large saute pan over medium-high heat.

7. Add oil, heat 10 seconds, and then add scallions, garlic and ginger.

8. Stirring constantly, saute mixture until the garlic just turns light brown.

9. Add bell pepper and saute two minutes.

10. Add zucchini and the chicken broth and soy sauce mixture. Bring to a boil.

11. Add turkey and cook for one minute so that the mixture returns to a boil.

12. Stir the cornstarch mixture and pour it into the pan a little at a time until the sauce is thick.

13. Stir in green scallion tops and transfer to a serving dish.

Tags: chicken broth, small bowl, broth small, broth small bowl, chicken broth small, garlic ginger, parts scallions

Make Spicy Chicken Vindaloo

Spicy chicken vindaloo is a delicious Indian curry recipe that tastes amazing with naan, raita or steamed basmati rice. It is spicy so make sure you have some yogurt or something on hand to take the heat away if you're not used to spicy foods.

Instructions

1. Mix your first 11 ingredients and 1/4 teaspoon cayenne pepper in a food processor until a smooth paste forms. Heat your canola oil in a mid-sized nonstick pot over medium-high heat. Add your paste from your processor and cook it until it is just shy of brown, stirring for about 4 minutes. Add your cubed chicken and cubed red potatoes; simmer about 6 minutes

2. Add your chicken broth and raise it to a boil. Reduce your heat to medium-low; cover and let it cook until the potatoes are softened; stir every so often. This should take about 15 to 20 minutes.

3. Uncover your pan and saute the mixture until your cubed chicken is completely cooked, about 5 to 7 minutes. Serve over basmati rice, raita or naan and enjoy your spicy chicken vindaloo.

Tags: about minutes, about minutes your, basmati rice, chicken vindaloo, cook until, cubed chicken

The Ingredients For A Watermelon Martini

Watermelon can be used to make refreshing cocktails.

Recipes for watermelon martinis vary. Some recipes call for just four ingredients, while others might have six or seven ingredients, not counting the ice and garnish. A simple recipe takes just minutes to prepare using a martini shaker, while other recipes call for the use of a blender, making watermelon ice cubes or preparing sugar syrup on the stove.

Vodka

A martini by definition is a cocktail made primarily with vodka or gin. A watermelon martini usually calls for vodka as the cocktail's primary liquor. Yet, watermelon martini recipes exist that call for gin, instead of vodka. Vodka is a distilled beverage made from fermented ingredients, such as potatoes or grain. Vodkas often lack a distinct flavor, while juniper berries typically enhance gin's distinct flavor. Vodka's transparent flavor, which does not interfere with the cocktail's other ingredients, is often preferred over gin when making the watermelon martini.

Watermelon

The essential element of the cocktail is the watermelon itself. Simple recipes use the juice of a fresh watermelon, while complex recipes call for pieces of seedless watermelon, pureed in a blender and sometimes frozen. In some recipes that call for pureed watermelon, added sugar syrup sweetens the fruit. Make the syrup by combining equal amounts of sugar and water, and heating on the stove. When having a summer party, prepare a batch of watermelon martinis to use up surplus watermelon.

Liqueur

Watermelon martini recipes typically call for a melon liqueur, often naming a specific brand: Midori melon liqueur. Liqueurs are alcoholic beverages, flavor enhanced by fruits or nuts, and used specifically to add flavor to a recipe, as opposed to an alcoholic punch. Instead of melon liqueur, some recipes call for a combination of triple sec and Chambord. Both of these ingredients are liqueurs, yet triple sec has an orange flavor, while Chambord has a raspberry flavor.

Citrus

Depending on the recipe, it may call for fresh lemon or lime juice. Garnish the cocktail with twists of lemon or lime.

Tags: recipes call, melon liqueur, distinct flavor, flavor while, lemon lime

Make Potpourri Candle Jars

A potpourri jar adds decor and fragrance to your environment.

Potpourri can be simmered or displayed decoratively while it emits fragrance throughout your home or office. Knowing make potpourri isn't difficult and it gives you the ability to experiment with different ingredients. Potpourri candle jars are decorative and can be made quickly at home, making it easy for you to add the container fragrances to various parts of your home without messing up the decor scheme.

Instructions

1. Empty candle jars are useful for other craft projects.

Select a 12 ounce candle crock, or jar, of any shape. Choose one that you can see through. Tinted clear glass can add a decorative accent to the jar. Candle crocks as well as the other materials needed for this craft can be found at any craft or hobby supply store or online.

2. Potpourri blends possess varying scents.

Add the potpourri mix to the jar. One cup of potpourri added to a 12 ounce jar leaves just a small amount of space at the top. This is necessary for adding extra decorating touches to the jar, which are optional. Potpourri mixes vary, or you can create your own by following any potpourri recipe.

3. Wrap a 12-inch length of ribbon around the mouth of the candle crock. Tie it into a simple bow. This adds a frilly touch to the candle jar. Select a wide gauge ribbon of at least an inch in width. Select any color that accents the colors of the potpourri in the jar, or a color that corresponds with your home decor scheme.

Tags: your home, candle crock, color that, decor scheme

Make Easy Cream Cheese Sausage Dip

Cream cheese sausage dip goes well with tortilla chips or pita bread.

An easy cream cheese sausage dip is the ideal accompaniment to tortilla chips or pita bread. It is a tasty snack to share with friends and family at a birthday or football match. The sausage adds a meaty texture to the dip, while the tomatoes add flavor to the cream cheese. You could make the dish spicy by adding chili, or keep it simply seasoning with salt and pepper. You need about 20 minutes to make one batch.

Instructions

1. Cut the sausages into slices or small chunks using your knife.

2. Fry the sausage bits in the frying pan until they are golden brown, and cooked all the way through. Then, remove them from the heat.

3. Transfer the cream cheese to the bowl and mush it up with the fork. You will find it easier if it is room temperature, because it is slightly softer than straight from the fridge. Then, put it into the frying pan with the sausages. Add the can of tomatoes at this point.

4. Replace the frying pan onto a low heat and gently melt the cream cheese. Use your fork to stir the ingredients of the dip together.

5. Take the pan off the heat once the easy dip is mixed through. Then, transfer it into the bowl. Serve with tortillas, bread sticks, or slices of pita bread.

Tags: cream cheese, pita bread, cheese sausage, chips pita, chips pita bread, through Then

Make Cranberry Bean Soup

This hearty winter soup is the perfect foil for cold weather and an authentic Italian treat. Serves six people.

Instructions

1. Place a handful of beans on a large plate and pick through them carefully, removing any rocks, bean fragments or debris. Repeat until all beans have been picked over.

2. Place the beans in a large colander and rinse thoroughly under cool water. In a large pot, add the beans and enough cold water to cover them by 2 inches.

3. Bring the pot to a boil over high heat. Let boil for 3 minutes and then reduce the heat to medium.

4. Skim off any gray foam that comes to the surface during this period. Add the onion, carrot, salt and bay leaf.

5. Let the beans cook for 1 hour or until they are fairly soft. Drain and reserve the cooking liquid.

6. In a large pot, heat the olive oil, pancetta and garlic over medium heat. Let cook for 3 or 4 minutes and then add half of the reserved bean-cooking liquid.

7. Add the kale and potatoes to the pot and reduce the heat to medium-low. Cook for another 20 minutes. The potatoes should be tender by this point.

8. Place 1 c. of the beans in a food processor.

9. Puree the beans with the other half of the reserved cooking liquid.

10. Add the bean puree to the pot and simmer for 15 minutes.

11. Add the pepper and taste for seasonings. Add additional salt if preferred. Serve in large soup bowls with extra-virgin olive oil drizzled over the top.

Tags: beans large, cooking liquid, half reserved, minutes then, Place beans, reduce heat

Substitute For Yogurt In Indian Curries

Yogurt can be substituted in curry dishes.

There are several Indian curry recipes and other dishes that have yogurt as an ingredient. If you are a vegan, do not like the taste of yogurt, or are allergic to it, there are ways to substitute yogurt in an Indian curry. Yogurt is typically used as a thickening agent in curry dishes, and also lends its creamy texture. There are substitutions that will give the same consistency and creaminess to a curry dish without the use of yogurt.

Instructions

Vegan Substitutions

1. Add coconut milk in place of yogurt. Thick coconut milk can be substituted for yogurt. Coconut milk does not overpower the dish with its flavor so it will not alter the taste too much.

2. Add 1/2 cup soy milk mixed with a teaspoon of corn starch to a small pot. Bring to a low boil and stir until thickened. Yogurt is typically used as a thickener for Indian curry dishes. With the addition of corn starch to soy milk, the desired consistency will be achieved.

3. Substitute tofu sour cream for yogurt. Tofu sour cream has the same consistency of yogurt and will thicken the Indian curry dish in the same manner.

4. Add mashed potatoes to the curry. Potatoes will thicken up the sauce without adding additional fat.

Non-Vegan Substitutions

5. Add heavy cream or half-and-half in place of yogurt. Let the curry sauce reduce after adding the heavy cream or half-and-half until the desired thickness is achieved.

6. Substitute sour cream for yogurt. Sour cream thickens the curry and add a similar sour taste as yogurt.

7. Add mashed potatoes to the curry. Potatoes will thicken up the sauce without adding additional fat.

Tags: Indian curry, curry dishes, will thicken, achieved Substitute, adding additional