Potato pancakes can be found in cuisine of many different cultures and countries, most notably in Ireland, Germany and amongst Jewish populations. Traditionally, these pancakes -- made up mostly of potatoes, onions, eggs and matzo meal or flour -- are served hot with applesauce and sour cream. Due to the cooking method used for potato pancakes, it's typically more convenient to make large batches at a time as opposed to frequent small batches. Any leftover potato pancakes from a large batch can be stored for up to two months.
Instructions
1. Wrap the potato pancakes in aluminum foil once they cool down to room temperature. The pancakes must be completely covered with at least one layer of foil.
2. Put the wrapped pancakes in the refrigerator if they will be used within two days. Choose a spot where there is no risk of the pancakes being crushed.
3. Put the wrapped pancakes in a freezer bag if they will not be used within two days. Place the pancakes in the freezer in a spot where they will not be crushed.
Tags: potato pancakes, they will, pancakes freezer, spot where, they will used, used within, used within days
Cheeses are traditionally made with bacterial cultures and casein enzymes (rennet) to help separate the milk fat and protein from the rest of the milk, or whey -- this process is also known as curdling. However, it is possible to make a simple, soft feta-like cheese with just milk and the addition of acidic ingredients to help activate the curdling process. This cheese won't last very long, though, so eat it quick and don't make too much.
Instructions
1. Over medium heat, bring the milk to a rolling boil while stirring continually to prevent scalding the milk. This is very important. Don't let the milk burn, and don't bring it to a boil too quickly -- it should take 20 to 40 minutes for the milk to reach a boil.
2. After the milk has boiled for a couple of minutes (without burning), turn off the heat, and add the lemon juice and vinegar slowly. Leave the pot on the burner during this process. While adding the "curdlers" (juice and vinegar), start to rake your spoon through the mixture until you start to see the curds separate from the whey.
3. Add salt and other seasonings to taste, if desired. But, be careful not to add too much salt.
4. Let the mixture sit until it has cooled and the curds have separated completely from the whey. Line the colander with cheesecloth, and strain the mixture to remove all the liquid. Tie the cheesecloth up at the corners, and hang it up to dry for a couple of hours.
5. After the cheese has dried, you can mold it into a shape or just eat it as is. Refrigerate in an covered container, and properly clean and sanitize all your pans, utensils, cloths, etc.
Tags: from whey, juice vinegar, mixture until, this process
Drizzle teriyaki sauce over salmon for extra flavor.
Teriyaki sauce can add a burst of tangy flavor to dishes such as grilled vegetables and even cheeseburgers. It is fairly simple to prepare and readily available in most grocery stores. Depending on your taste and your intended use, however, you may find that your teriyaki sauce, whether homemade or purchased, is too thin. When this occurs you thicken your teriyaki sauce. This process takes only a few minutes and allows you to make the sauce dramatically thicker.
Instructions
1. Measure the teriyaki sauce you wish to thicken with measuring cups, then pour it into a pan or saucepan large enough to hold it easily.
2. Bring the teriyaki sauce to a boil over medium-high heat. Meanwhile, mix 1 to 1 1/2 tbsp. of cornstarch with 1/4 cup of water. Stir well with a fork to completely combine the cornstarch with the water.
3. Pour the cornstarch and water mixture into the simmering teriyaki sauce, and stir well with a wooden spoon to combine. It may seem counterintuitive to add extra liquid when the goal is to thicken the sauce, but the cornstarch is strong enough to make up for the added liquid.
4. Stir the teriyaki sauce mixture constantly until it returns to a boil and becomes thick. Remove from the heat, then use as desired.
Tags: teriyaki sauce, teriyaki sauce, your teriyaki sauce, cornstarch with, cornstarch with water, well with, with water
Mixed seafood soup is a very easy to prepare, hearty soup that makes a wonderful meal in the early fall months. Combining sea bass, red snapper, squid, prawns and fresh crabmeat, mixed seafood soup is rich in both texture and flavor. Serve the soup with a loaf of crusty whole-wheat bread and dill butter along with a glass of dry white wine with just a touch of fruit.
Instructions
1. Melt the unsalted butter in a large saucepan and add the sea bass, red snapper, squid prawns and crabmeat. Add the sliced onion and cook over low heat for 5-7 minutes.
2. Add the flower to the saucepan slowly, stirring constantly to prevent any lumps from forming.
3. Slowly add the fish stock white stirring constantly with a wooden spoon. Heat the soup over high heat until the stock begins to boil, and then reduce the heat to low. Simmer for 30-35 minutes or until the fish is nearly cooked.
4. Add the pasta to the saucepan and cook for 10-12 minutes or until the pasta is almost al dente.
5. Stir in the fish paste, orange zest, orange juice, sherry and heavy cream. Season with sea salt and freshly ground black pepper to taste. Heat the soup over low heat for 5-6 minutes to warm.
6. Ladle the soup into individual serving bowls and serve immediately.
The alfalfa plant has about 300 nutrients, and for the past 1,500 years has been prized for its versatile healing properties. Drinking alfalfa tea can help improve health problems such as high blood pressure, cholesterol, arthritis, colitis and bladder and prostate problems.
Instructions
1. Acquire a taste for alfalfa by blending a couple of leaves into some pineapple juice. Add some water or a few ice cubes to keep the liquid from getting too thick.
2. Try juicing alfalfa sprouts to mix with carrot juice for a healthy drink. Go light on the sprouts at first until you get used to the taste.
3. Prepare alfalfa tea by boiling two or three leaves or sprouts in a quart of water for about 30 minutes, along with some lemongrass or mint to enhance the flavor. For maximum health benefit with an acute condition, drink the tea throughout the day, but only for a couple of weeks at a time.
4. Understand there isn't a prescribed amount of alfalfa tea to drink for specific chronic health problems. Two cups a day works well for most conditions and doesn't cause bloating, which can occur if you take larger doses.
Depending on the style, beer needs to be stored in a way that maintains its flavor and freshness. Some can even be stored and aged for maturation. Follow these easy steps to store your beer.
Instructions
1. Store vintage beers, imperial stouts, strong ales and lambics in an upright position in a cool, dark place for aging. Keeping these beers stored for long periods of time (a year or more) enhances their flavor and helps them develop complexity-just like wine.
2. Maintain the temperature of your beer. Though cycling beer from warm to cold and back again usually only causes cloudiness, for the best flavor, keep your beer in the refrigerator at all times.
3. Keep beer away from direct light. Light reacts with the hops in the beer causing it to stale quickly, often referred to as "skunking." Store beer in a dark place at all times where light cannot reach it.
4. Use carbon dioxide with keg beer instead of compressed air to force it out. Oxygen accelerates the chemical reactions that cause staling in beer. Keg beer can go flat in a matter of days when exposed to oxygen.
5. Take note of the "freshness" or "consume by" date on the beer packaging. If there is no date, store your beer for no longer than 6 weeks (unless you are aging it). Beer is perishable, like other foods, and can only be stored and kept fresh for a limited amount of time. Stronger, hoppier beers may keep for longer.
Tags: your beer, dark place, store your, store your beer
Icewine uses grapes that go through a deep freeze before being picked.
Icewine, or Eiswein, is a dessert drink severed after a meal in small portions. This is a very easy wine to drink, especially for the novice wine drinker since Icewine is sweet and fruity. There are certain regions of the world that produce authentic Icewine, so be sure to note regions, color and production methods before investing in a bottle of Icewine, which is typically expensive.
Instructions
About Icewine
1. Know what Icewine is. In order to effectively choose an Icewine, become familiar with the beverage. Icewine originated in Germany in the late-1700s, and is also called Eiswein. Bottles of Icewine could be labeled either way. What makes Icewine different from white wine is that they are the last grapes plucked from the vine. The grapes, usually Vidal or Riesling variety, are left on the vine until a deep freeze occurs. The cold weather causes the sugar in the grape to concentrate, therefore, making the wine sweeter than white wine.
2. Choose the right Icewine. When picking a bottle of Icewine, look for ones made in either Germany, Austria or Canada. The most popular Icewines come from the Niagara Peninsula of Canada. The color of the Icewine should be golden or amber. Note any production methods you can find about the wine-- Icewine should always be handpicked and frozen in 10- to 13-degrees Celsius; anything colder would be detrimental to the grape.
3. Serve Icewine cold. Try to buy a bottle of Icewine that is already refrigerated to cut down on the chilling time at home. When ordering a glass in a restaurant, be sure to note that the Icewine is much colder than the temperature white wine is being served at. When taking a bottle of Icewine home, chill it slightly in the freezer before transferring it to the refrigerator or a bucket of ice to chill for 1 to 2o hours.
4. Serve and drink Icewine in a small cordial glass. This is a dessert wine and typically follows a hearty meal. The Icewine can be drunk alone or with edible sweets. The flavors of Icewine resemble apricot, peach, mango and melon, so it would be wise to serve an edible dessert that complements these flavors. Foremost, Icewine is for sipping, much like Brandy, and not drinking in large shot-like gulps.
5. It is typical for Icewine to have a lower alcohol content than table wine. Some German Icewines have an alcohol content as low as 6 percent, while Canadian Icewines have a higher alcohol content of 8 to 13 percent. Since it takes nearly an entire vine of frozen grapes to make one bottle of Icewine, these beverages are generally expensive.
Tags: bottle Icewine, alcohol content, white wine, alcohol content percent, content percent, deep freeze
Cook corned beef and cabbage in a crock pot for half a day to enjoy an Irish dish.
Corned beef and cabbage are generally enjoyed on St. Patrick's Day, but you can make the meal anytime during the year. Corned beef consists of beef that has been brine-cured. The word "corn" actually refers to the corns or grains of salt used to cure the beef. Corned beef originated in Ireland and dates back as far as the 12th century. The corned beef and cabbage dish became popular in America when Irish immigrants arrived. You can make the dish at home with your crock pot to enjoy the savory combination of beef and cabbage.
Instructions
1. Place six chopped carrots and two chopped onions in a crock pot.
2. Rinse the corned beef off under cool water. Dry it with paper towels and place it in the crock pot on top of the carrots and onions.
3. Apply desired seasonings over the corned beef, such as salt, pepper, garlic powder or cumin.
4. Pour 12 ounces of beer over the corned beef. Spread 2 tablespoons of yellow mustard over the meat.
5. Combine 1/4 cup of brown sugar and 1 cup of water in a separate bowl. Pour this mixture over the corned beef.
6. Cook the corn beef for 11 to 12 hours on the low setting. Remove the corned beef from the crock pot and tent it with aluminum foil. Add eight wedges of cabbage to the vegetables in the crock-pot.
7. Cover the crock pot and cook the ingredients on high for 30 to 40 minutes until the cabbage becomes tender.
8. Cut the corned beef across the grain. Remove the vegetables with a slotted spoon and serve it with corned beef. You can serve the juices over the food if you desire.
Tags: corned beef, beef cabbage, over corned, over corned beef, corned beef
Appalachian oysters are a meaty, sweet oyster with delicate flavor. These oysters are harvested in Virginia, and the source of their special flavor is the freshwater from the Appalachian mountains that flows into the Atlantic ocean. The mix of the fresh and salty water gives these oysters a flavor that is not too salty, allowing the sweet meat of the oyster to stand out. When buying Appalachian oysters, you want to get the freshest oysters possible to ensure quality and taste.
Instructions
1. Find a seafood shop or oyster grower that carries Appalachian oysters. Many oyster lovers order their oysters online. Michael's Gourmet Delicacies is an online distributor that carries Appalachian oysters.
2. If you order oysters online, check to be sure the grower or distributor has a policy in place that provides replacement orders if your oysters are not alive and fresh when you receive them. Oysters should not smell fishy, and their shells should be closed when you receive them.
3. Choose oysters that are closed and stored with the cupped side of their shell down if you are purchasing oysters at a fish market. If oysters are open, lightly tap them and they should close. If they do not close, they are dead; don't buy them.
4. Buy only as many oysters as you need. Oysters only keep for up to a week after purchase. If you are serving raw oysters, plan on each person having six to 12 oysters. If they are to be incorporated into a recipe, buy only as many as indicated in your recipe.
5. Store oyster in the refrigerator with a wet towel over them for moisture. Do not submerge them in water; this will suffocate the oysters. Eat them as soon as possible for the freshest taste.
Tags: Appalachian oysters, carries Appalachian, carries Appalachian oysters, close they, only many, oysters online, receive them
Tortillas española are a traditional comfort food in Spain.
Food plays a critical role in Spain's daily culture. The custom of preparing a funeral banquet was once popular, particularly in the Basque area, but has since been largely ignored. In fact, the church has objected to the practice taking place. The meal, when it was done, was either pescatarian or vegetarian. Those who still serve a funeral meal will want to keep red meat out of the recipes. Today, the guidelines are much looser, and a variety of food is given as a token of sympathy for the family in the days of mourning after the service.
Funeral Banquet Food
Eels ("angulas" in Spanish) were commonly favored in classic funeral banquets. Once the food of commoners and mariners, young eel is now prized in haute cuisine. When preparing eel, make sure it is either a baby or young eel native to Europe. Seasoning typically focuses on spice, olive oil and garlic. Another popular dish focuses on salt cod which may be used in a casserole, served dried and salted ("bacalao"), made into fritters and a number of other dishes.
Lighter Fare
The traditional Spanish diet typically features one soup a day, often broth-based stew. For a person or family who has suffered a loss, soup is appreciated for its long shelf-life and ease of preparation. Spanish soup recipes are many and rely on legumes, seafood, meat or almonds according to region. Andalucia is known for Gazpacho, the cold, tomato and vegetable creation, that is simple to prepare and a lovely option in summer months. Sopa de Almendras, an almond-based soup, is common in Madrid and the center of Spain. Caldo Gallego, a Galician specialty, commonly includes ham, chorizo, kidney beans and potatoes among other ingredients. This last is rich and warming, a good choice for cooler months.
Spanish Comfort Foods
Since the desire is to bring solace to the family of the deceased, many people in Spain elect to make gifts of comfort foods. The two most renowned comfort foods in Spain feature eggs, which makes things difficult. Eggs fried in olive oil and served over rice are wonderful, but impractical. Opt instead for the potato omelet ("tortilla española"), the least complicated preparation of which calls for just potatoes, eggs and oil. More creative interpretations incorporate vegetables. Sorropotún, a fish stew from Cantabria (called Marmitako in the Basque region), also conveys good wishes and encouragement. To make this delicacy, bonito (a fish in the mackerel family) is combined with onions, potatoes and oil. While it's important not to over-complicate the recipe, some chefs like to add tomatoes and pimientos or substitute tuna or salmon for bonito.
While many people grind their own coffee beans, real purists actually roast coffee beans. Although it may be rare to find such die-hards, they do exist and enjoy the freshest coffee possible. The reason many people do not like the flavor of coffee is that it is bitter, but coffee is not supposed to be a bitter drink. If you roast coffee beans, you can discover what coffee is really meant to taste like and enjoy an authentic coffee sensation day in and day out.
Instructions
1. Turn on the air popper and let it heat up. Find an air popper that heats from the sides and not from the bottom to reduce fire risk.
2. Pour the green coffee beans into the popper until they stop swirling. They will begin swirling again in a few minutes.
3. Be prepared to stand back and avoid flying chaff.
4. Wait for the first crackling noise. When you here the second crackling noise, you will need to roast the coffee beans for another one to three minutes.
5. Check the color of the beans. They should be getting darker gradually.
6. Put the beans in the sieve and rinse them from the chaff. Take out the burnt beans.
7. Store the beans in an airtight container to preserve freshness.
Authentic Mexican hard milk candy is called leche quemada, which means "burned milk." It is also known as dulce de leche, "milk candy." In Peru, the same candy is called manjar blanco. Making it takes a lot of patience because you have to pay attention to it while it cooks for more than an hour, and you have to stir it frequently. If you don't allow the mixture to cool, you can use it like hot fudge, pouring it over cake or ice cream. After it cools, though, it remains the consistency of fudge. This recipe makes 24 pieces of authentic Mexican hard milk candy.
Instructions
1. Combine 1 qt. of milk with 2 cups of granulated sugar in a heavy saucepan. Add the cream of tartar. Place this over low heat. Stir constantly until the sugar is totally dissolved.
2. Allow the mixture to cook for 1 hour over low heat. Stir occasionally until it begins to thicken. Then stir constantly until the mixture reaches 234 degrees Fahrenheit on a candy thermometer. If you do not have a candy thermometer, drizzle a small amount of the hot syrup into a glass of very cold water. If the syrup forms a soft ball, it is the right temperature. Remove it from the heat.
3. Add 1 tsp. of real vanilla. Stir to make it combine with the rest of the ingredients. The mixture should be a light brown caramel color. Fold in a 1/2 cup of coconut if you like it. You could substitute the same amount of any variety of ground-up nuts. The Mexican hard milk candy will be delicious without anything other than the vanilla added.
4. Pour the mixture into a square cake pan that is lined with a piece of wax or parchment paper. Allow the Mexican hard milk candy to cool before cutting it into 24 even square pieces.
Tags: Mexican hard, Mexican hard milk, hard milk, hard milk candy, milk candy, Authentic Mexican, candy called
A national chain of restaurants, Red Lobster is known for serving tasty dishes for seafood lovers. One dish is shrimp scampi. If you want to replicate this dish at home, you will need to make the scampi sauce. Then it can be baked with your shrimp for a few minutes to cook the shrimp and meld the flavors. Because this recipe requires wine, it is best for adults only.
Instructions
1. Heat a skillet until it is hot to the touch. Add the olive oil and shrimp and cook the shrimp until it is pink over medium-high heat.
2. Lower the temperature to medium, and take the shrimp out of the pan, leaving the oil. Add the garlic and saute for 3 minutes or until it is fragrant but not browned.
3. Pour the wine on top of the garlic, and squeeze the lemon half over the pan. Simmer over medium heat for 10 to 15 minutes or until the wine has reduced by half.
4. Lower the heat to low and add the butter in spoonfuls to the wine. Stir the butter into the wine to make the sauce creamy. Keep the heat low or the butter will separate.
5. Add the shrimp to the skillet after all of the butter has melted. Stir in the parsley and salt and pepper to taste. Transfer to a serving dish and garnish with more parsley and a lemon wedge if desired. Serve hot.
Flan's origin can be traced to ancient Rome, when the first domesticated egg-laying chickens yielded an abundance of eggs that inspired new dishes, including an early version of flan, according to All about Flan's website. Other types of flan include coffee flan, cheese flan and English custard flan. The Glossary of Latin Cooking Terms on Food Network's website defines flan as "a custard dessert coated with caramel, similar to crème caramel." People will enjoy eating leche flan. Individuals who like trying different foods should consider making it for themselves.
Instructions
1. Crack eggs and separate the yolk from the egg whites.
2. Place egg yolks, vanilla and milk in the blender. Mix in the blender for 1 minute.
3. Press Puree button on the blender for 15 seconds and pour 1 3/4 cups of water in there.
4. Press Whip (Blend) button for 1 minute and then press Puree button for an additional 15 seconds. Leave contents in blender.
5. To create a caramelized sauce, place small frying pan onto the stove top and put the heat on medium setting.
6. Pour sugar into the frying pan. Lift frying pan to stir the sugar inside constantly for two minutes. The sugar should start turning into a golden-brown caramelized sauce.
7. Once a golden-brown caramelized sauce forms, turn stove top to low setting for one minute. Turn off the stove. Pour caramelized sugar and the contents from the blender evenly into two loaf pans.
8. Preheat the oven to 350 degrees. Pour 2 cups of water in the aluminum baking pan.
9. Place aluminum baking pan containing water in the oven. Cover two loaf pans with aluminum foil.
10. Place loaf pans in the water of the baking pan inside the oven.
11. Bake at 350 degrees for 40 minutes.
12. Open the oven and use oven gloves or mitts to take out the loaf pans and the aluminum baking pan. Dump the water from the aluminum pan in the sink. Let aluminum pan dry.
13. Serve the leche flan directly from the loaf pans with a bread knife and serving fork. It should be served warm. Refrigerate any leftovers.
Fried potatoes are top choices for snacks and meals. A potato is usually fried by cooking potato pieces in hot oil. Potatoes are cut, chopped and fried as hash browns, french fries, steak fries, sliced potatoes and stir-fry cubes. Regional favorites are fried and seasoned with chili, cheese, garlic, rosemary or malt vinegar. The best potato for frying is usually a russet potato, but other potatoes have a place in the fry pan.
Types
Russet potatoes are the top potato for french fries due to their high starch content. They hold their shape and make a crispy fry. The oval shape of the russet is good for making long french or steak fries. The famous Idaho potato favored by fast-food restaurants is a Russet Burbank. Other potatoes suited for pan frying include red potatoes, new potatoes and sweet potatoes. Their shapes are too short for traditional long fries but suited to pan fries.
Geography
Potatoes are grown worldwide. They originated in the mountains of South America and grow best in a mountain plain. Potatoes do better with cool nights and warm days for the plants to develop starch in the tubers. High moisture content and a sandy loam soil allow the tuber to grow at a steady rate. Potatoes are easy to harvest and clean when the soil is light and does not stick to the mature vegetable. Idaho grows about a third of the potatoes in the United States.
Benefits
A basic potato is nutritious. It is high in fiber and potassium. A potato contains vitamin B6, iron and copper. The potato is low in calories and blends well with other foods and spices. The versatile potato is inexpensive and comes in a variety of sizes, colors and textures, and you can store it year-round.
Considerations
Sort potatoes and remove molding or sprouting potatoes. Store sorted potatoes in a cool, dark and well-ventilated area such as a potato bin or pantry. Refrigerator storage is not recommended as this can cause potato starch to turn into sugar. Remove or quickly use spongy or soft potatoes as they spoil quickly. Discard potatoes with green spots or greenish skin or remove these discolorations before cooking. The green areas may be mildly toxic.
Warning
Green spots or green tint on potato skin can indicate chlorophyll or higher amounts of glycoalkaloids. Glycoalkaloids are natural toxic compounds that protect the potato against disease and insects. Potatoes usually contain low amounts of glycoalkaloids such as solanine and chaconine. The levels of glycoalkaloids may increase when the potatoes age, are damaged or exposed to light. In people, high levels of glycoalkaloids can cause headaches, diarrhea and more serious problems. Trim off green areas or peel potatoes to minimize exposure to these potential hazards.
Tags: amounts glycoalkaloids, Best Potato Frying, french fries, green areas, levels glycoalkaloids
A hot bowl of ham and bean soup is a hearty comfort food.
It is a good idea to have some ideas ready on what you would like to eat on night when you would just like some good old fashioned comfort food. A hot bowl of hearty ham and bean soup with a few chunks of celery, carrots and onions can really hit the spot. Homemade ham and bean soup is not difficult to make, and it tastes fantastic with a slice of corn bread or a fluffy wheat roll to dip in it and gather up the flavor from that tasty broth. This comfort food will fill you up like nothing else.
Instructions
Instructions
1. Rinse 2 cups of great northern beans thoroughly. Place them in a pot and add water until all of the beans are covered by at least 1/4 inch of cool water. Cover and allow them to soak overnight.
2. Cut 2 cups of ham into cubes and put them to the side in a bowl. Dice a medium-sized onion and add it to the bowl with the ham. Chop one stalk of celery, and crush a teaspoon of fresh garlic. Add these to the bowl as well. Dice two medium-sized carrots and set them to the side in a separate bowl.
3. Drain the soaked beans and transfer them into a large kettle. Add 6 cups of water and place the kettle over a burner on your stove at a medium heat setting.
4. Allow the water to come to a boil and then lower the temperature on the burner to a low setting. Place the lid over the kettle and let the beans simmer in the pot for an hour.
5. Add two carrots (diced) to the kettle, and allow it to simmer for an additional 30 minutes.
6. Add the diced onion, chopped celery stalk, crushed garlic, and the cubed ham. Stir. Allow it all to simmer for another 30 minutes. If too much liquid evaporates, more water can be added to taste.
7. Add half of a cup of tomato sauce to the kettle. Then add salt and pepper to taste. Serve hot.
Tags: comfort food, bean soup, Dice medium-sized, them side
Philly cream cheese complements and enhances both strong and subtle flavored ingredients. Cream cheese responds favorably to dry heat cooking methods such as baking, roasting or grilling, as well as to moist heat when poached or cooked in a double boiler, as long as it's not allowed to boil.
Adding cream cheese to an ordinary dish can transform it into something extraordinary, which is the case with this pasta dish. Everyday pasta becomes a rich dish when you use Philly cream cheese to impart richness to a delicate, elegant sauce and top it with savory smoked salmon and caviar.
Serve this delightful entrée with a crisp spinach salad, hot Italian bread and Champagne or chilled white wine at your next intimate dinner for four to six, and prepare yourself to collect rave reviews.
Instructions
1. Flake 4 oz. of smoked salmon. Finely chop one bunch of scallions. Chill a 4-oz jar of caviar for at least two hours.
2. Soften an 8-oz. package of Philly cream cheese. Unwrap the package and place the cream cheese in a heat-proof bowl. Microwave it on high power for 30 to 45 seconds to quickly soften it. If you're not in a hurry, just leave the wrapped Philly out at room temperature for about an hour before you're ready to use it.
3. Warm two 8-oz. cartons of heavy whipping cream. Empty them into a heat-proof bowl and microwave on high for 30 to 60 seconds, or until the cream is about as warm as bath water.
4. Melt a stick of butter in a heavy skillet. Add the chopped scallions and saute them until tender over medium-low heat. Add 1 tsp. of Italian seasoning, 1 tsp. ground black pepper and ½ tsp. ground white pepper. Blend well.
5. Stir the room temperature Philly cream cheese and the warmed heavy whipping cream into the skillet. Continue stirring until the ingredients are well blended and the mixture is smooth and creamy.
6. Add 1 oz. of grated Parmesan cheese and stir well. Turn the heat down and simmer the sauce for 10 minutes, stirring occasionally.
7. Cook and drain a 1-lb. package of angel hair pasta. Portion into warm serving bowls and pour the sauce over the pasta, tossing to blend well. Top each with 1 tbsp. of flaked smoked salmon and 1 tsp. of chilled caviar. Serve immediately.
So many delicious red wines to choose from--where to begin? Start by learning to choose a wine based on your tastes, possible food pairings or a particular wine region or varietal you'd like to explore. There are a lot of reds out there, so here's some advice to help narrow things down and take it one red bottle at a time.
Instructions
Different Tastes
1. Be bold and choose a full-bodied Cabernet Sauvignon. With fruity and earthy flavors, this red is generally a strong, tannic (bitter) wine--the most in-your-face of the reds.
2. Go with a bottle of Merlot for a smoother, slightly sweeter red wine. Typically softer than cousin Cab, medium-bodied Merlot is a popular red wine and a good place to start exploring your wine taste.
3. Head "down under" with a bottle of Shiraz. Known as Syrah in most regions of the world (other than Australia and South America), this red is another full-bodied, rich and fruity wine. Be ready for some bottles to spice things up a bit.
4. Taste a lighter-bodied Pinot Noir to intrigue your more delicate side. Still expect intense flavor and some smooth fruitiness.
What's for Dinner?
5. Grill up some spicy beef, chicken or sausage and bring out a big red bottle of Cabernet Sauvignon. Go ahead and throw in some cheddar or bleu cheese.
6. Enjoy a bottle of Merlot while you choose between roasted turkey or beef; a nice beef stew or casserole. If you have a hunter in the family, pair it with some fresh venison.
7. Try pairing kangaroo with a bottle of Australian Shiraz, but perhaps you should choose from more familiar spicy barbecued meats, chili or stew.
8. Wash down a mouthful of chicken, duck or rabbit with a tasty bottle of Pinot Noir. Throw in a few other birds while you're at it--turkey, perhaps?
Tags: with bottle, bottle Merlot, Cabernet Sauvignon, Pinot Noir
Frozen blueberries may be substituted for fresh berries in most recipes.
Blueberries have been popular for centuries, lending their sweet flavor and vivid color to desserts and preserves. In recent years, they've also come to the forefront as a dietary source of antioxidants, which are thought to provide protection against some cancers. The blueberry season only lasts for part of the summer, but good quality frozen blueberries are available all year round. Frozen blueberries may be used for almost any recipe that calls for fresh blueberries.
Instructions
1. Substitute frozen blueberries in blueberry pancakes by adding the frozen berries in small handfuls to each pancake as it cooks. The berries will sink into the batter and will be hot and juicy after the pancake is turned and cooking is completed. Do not add frozen berries directly to the batter because their juice will tint the batter purple and change the texture of the pancakes.
2. Add frozen blueberries to cake or muffin batter at the very end of the mixing time. If frozen berries are added too early, their juices will discolor the batter and may make it too runny.
3. Cook frozen blueberries in exactly the same manner as fresh berries for jam or preserves. Cooking time may be shortened somewhat because the frozen berries give up their juices more quickly than fresh ones.
4. Prepare blueberry pie filling with either frozen or thawed blueberries. Either way, the frozen berries will release their juices more quickly than fresh berries, meaning that the frozen berries will, paradoxically, often have a fresher flavor. This is especially so if you collect juice from the thawed berries and cook and thicken it, and then stir in the berries at the end.
5. Use frozen blueberries in exactly the same way as fresh blueberries in cobbler, crisp, crumble, "grunt" and other simple home-style desserts.
Yogurt cheese is simple and easy to make and is a great alternative to cream cheese or other cheese spreads. Yogurt cheese is lower in fat and cholesterol than most other cheese products and provides healthy bacteria that our bodies need.
Instructions
1. Choose a flavor of yogurt you like, or use plain and add fruit or flavorings later.
2. Line a strainer with two layers of cheese cloth or a coffee strainer. Coffee strainers are easier to use and make for simple clean-up.
3. Put strainer into a bowl. Make sure that the strainer is small enough not to touch the bottom of the bowl. The liquid needs room to drip out and stay at the bottom.
4. Place one quart of yogurt into the strainer. Working with smaller batches makes the process go more quickly.
5. Cover the entire bowl and strainer with plastic wrap and place in refrigerator.
6. Chill for 8 to 12 hours, pouring off the whey as necessary.
7. Scrape yogurt cheese into a container and use on bagels, toast or anything you might eat with cream cheese or spread.
Tags: cream cheese, other cheese, strainer with, Yogurt cheese
If you're a pretzel lover, you'll appreciate this easy and delicious spin on the old favorite. Salty pretzels coated with cupcake batter and coated with sweet frosting turn ordinary pretzels into a gourmet treat for your taste buds.
Instructions
1. Oil a large baking sheet, or spray it with nonstick cooking spray.
2. Prepare a box of cake batter in a large mixing bowl as directed on the package, and preheat the oven to the suggested temperature.
3. Dip the pretzels one by one into the batter and let the excess batter drop back into the mixing bowl. Lay the dipped pretzels on the baking sheet.
4. Bake the pretzels for about 5 to 10 minutes, depending on your oven and the thickness of the batter coating. Check the pretzels frequently to make sure they don't burn. When the batter is fluffy and light golden brown, remove the cupcake pretzels from the oven.
5. Allow the cupcake pretzels to cool, and frost each one carefully with the canned cake icing.
6. Sprinkle the freshly-frosted cupcake pretzels with your choice of toppings.
Slaw, or coleslaw, is a salad that uses shredded cabbage as its primary ingredient. Several variations of slaw exist, including a refreshing seafood coleslaw. Seafood slaw salad utilizes a few basic ingredients combined with a homemade sauce to bind them together. The result is a creamy salad that is tasty on its own, on a sandwich or as a side to pasta or veggies. A basic seafood slaw recipe yields enough for two servings.
Instructions
1. Combine 4 tbsp. small curd cottage cheese, 2 tbsp. ranch salad dressing, 1 tbsp. ground black pepper, 2 tsp. dried parsley, 2 tsp. horseradish sauce and 4 tsp. lime juice in a large bowl. Stir until the sauce is smooth.
2. Add 1/4 cup cooked black beans, 1/8 cup cooked corn, 1 cup drained canned tuna, 1/2 cup shredded carrot and 2 cups shredded cabbage to the sauce and stir until all ingredients are coated evenly.
3. Cover with a sheet of plastic wrap and refrigerate for two hours.
4. Drizzle 1 tbsp. ranch dressing over the top of the chilled salad and toss once more. Serve immediately.
Chicken salad is a quick and easy dish to create. Its versatile appeal makes chicken salad desirable for many occasions. From the neighborhood picnic to your best friend's baby shower, creamy, delicious chicken salad is a winner every time. And there's no need to spend hours preparing it; you can whip up this dish in less than half an hour.
Tools and Ingredients
Preparation is the heart and soul of easy chicken salad. You don't need many items to create this dish but there are key ingredients and tools to obtain.
Select one large mixing bowl, one small bowl, wire whisk, cutting board and a sharp knife. Buy two or three chicken breasts, celery, scallions, fresh dill, fresh parsley, mayonnaise, two lemons, Dijon mustard, kosher salt and ground black pepper. One shortcut is to use leftover chicken, or you can pick up a package of pre-cooked, diced chicken from the supermarket.
Prep and Create
Chop and measure your ingredients before you mix the chicken salad. Use small bowls or cups to hold your ingredients once you've chopped and measured them.
Combine the chicken, celery, scallions and herbs in the large mixing bowl. Set the bowl aside. Whisk the mayonnaise, lemon juice, mustard, salt and a few shakes of freshly ground pepper in the small mixing bowl.
Add the mayonnaise mixture from the small bowl to your large bowl of chicken and herbs and combine using your whisk. Refrigerate for a few minutes to allow the chicken salad to set.
Serve and Eat
Although some chefs would prefer to eat their chicken salad right from the bowl while standing by the kitchen counter, others would rather create a chicken salad sandwich with an attractive presentation.
The chefs from The Food Network suggest serving the chicken salad on a bed of lettuce, surrounded by sliced tomatoes with a half an avocado. They also recommend piling chicken salad on artisanal bread topped with a few slices of smoked bacon, vine ripened tomatoes and lettuce.
Traditionally produced in Greece from goat's milk, feta cheese has gained considerable popularity in the United States, partially due to its abundant tangy flavor, but also because of the potential health benefits it offers. Today, many varieties of feta-like cheeses are made outside of Greece, some made from cow's milk or a mixture of cow and goat's milk. True feta is a product of Greece and should contain at least 70 percent goat's milk.
Fewer Calories Than Most Cheeses
Feta cheese contains about 33 percent fewer calories than most cheeses, but has a much stronger flavor than many other low-calorie cheeses, such as mozzarella.
Less Fat
The fat content of feta cheese is about a third less than that of most cheeses, particularly soft or "ripened" cheeses. Furthermore, low-fat feta is available in many stores, though at the sacrifice of some flavor and the cheese's natural texture.
High in Calcium
A single ounce of feta cheese contains nearly 140 mg. of calcium, making it one of the best dietary sources of calcium, essential to the development and health of bones and tooth enamel.
May Aid in Abdominal Fat Loss
Studies indicate that five servings of cheese in general per day can aid in the loss of abdominal fat and that a high calcium diet may contribute to the breakdown of fat cells. In addition, feta cheese specifically is rich in conjugated linoleic acid, a fatty acid and antioxidant that may aid in abdominal fat loss. The resultant loss of body fat lowers the risk of diabetes and heart disease.
Tags: feta cheese, goat milk, cheese contains, most cheeses
Sweet white wines can pair well with strong-flavored fruits.
Of those looking to appreciate wine, many people like to start with sweeter flavors that are more like a dessert and less like drinking alcohol. Sweet wines are created by adding sugar during fermentation or by a process called noble rot, which involves letting grapes decay on the vines to concentrate the sugar. Though there are sweet red and white wines, as well as thicker ports and sherries, a large number of the most common and popular white wines are quite sweet.
Sauvignon Blanc
Sauvignon blanc is perhaps the most common type of sweet white wine, with dominant flavors of fruit, smoke and herbs frequently used. This wine is great for those who like a light and crisp but complex flavor.
Semillon
Semillon grapes have very strong fig-like characteristics and are often combined with Sauvignon blancs to diminish their strong berry taste. Semillon is a common ingredient in most Sauternes and Barsac wines, which are syrupy, full-bodied and often world-class.
Muscat
Muscat wines are known for being dependably fruity with a distinctive aroma. The dominant flavors are grapefruit and muscat itself.
Riesling
Riesling is a very popular sweet German wine known for its extremely light texture and apple aroma. Riesling is usually served fresh, and like other wines, improves with age.
Gewurztraminer
Gewurztraminer, a very aromatic wine, is dominated by fruity scents such as rose petal, allspice and peach. These wines are grown and enjoyed all over the world.
Once you have tried ravioli made from scratch, you may never be able to go back to a ready-made ravioli product. Make ravioli pasta dough using semolina flour and whole wheat for a nutritious and nutty taste. Semolina flour is the endosperm of hard wheat kernels. Semolina flour is somewhat more granular and gritty than all-purpose or whole wheat flour and it is ideal for making pasta dough.
Instructions
1. Combine the flours and the salt in a large bowl and mix them well. Pour the dry ingredients out onto a work surface and make a well in the center of the dry ingredients.
2. Mix the eggs, the oil and the water in a small bowl. Whisk these ingredients until they are completely incorporated.
3. Add approximately half of the liquid mixture to the center of the dry ingredients. Knead the dough with your hands. Add as much more liquid as is necessary to make dough that is smooth and elastic and does not stick to your hands or the kneading surface. You may not need to add all of the liquid to achieve this.
4. Form the dough into two balls and wrap them in plastic. Place the dough into the refrigerator to chill for at least 1 hour. Remove the dough from the refrigerator and allow it to sit on the counter for 10 minutes prior to rolling out.
5. Make the meat filling while the dough is in the refrigerator. Brown the meat with the onion and garlic. Drain the meat and add the egg, parmesan cheese, salt and pepper to the mixture.
6. Roll out one dough ball at a time into large rectangles that are approximately 1/8-inch thick and at least 5 inches wide. Place small spoonfuls of meat filling approximately 1 to 2 inches apart along one long edge of each rectangle.
7. Moisten the dough around the meat filling for sealing. Fold the rectangle in half widthwise to enclose the filling. Press the dough together around each area of filling, squeezing out as much air as possible around the filling.
8. Cut the ravioli into pieces around the filling, with approximately 1/2 inch of dough surrounding the filling on all sides.
9. Place the raviolis in a single layer on a baking sheet lined with parchment paper. Store the ravioli on the baking sheet in the refrigerator for several hours prior to preparing or freeze the raviolis immediately for future preparation. They will keep in the freezer for approximately 3 months.
10. Boil the raviolis in a large stockpot of water until the raviolis float on the surface of the water. Remove from the water, drain and serve with your choice of sauce.
Tags: meat filling, around filling, baking sheet, center ingredients, dough into, pasta dough
Many green chilies turn red when they mature, but they can be eaten green
Green chili peppers can make a great addition to any garden, and the seeds can be purchased from any reputable garden center. Most chilies are very hot and their oils and seeds can burn your skin, so wear gloves when handling them. If you don't have any handy, make sure you don't touch your eyes before washing your hands after you've handled the peppers..
Anaheim Chili Peppers
These chilies can be consumed when they are still green but turn red when they mature. They are related to the New Mexico chili and were brought to California for cultivation, hence the name. Today they are the most frequently consumed chili in the U.S. They are mild and slightly bittersweet when green and can be roasted or steamed. They are a popular ingredient in tacos, casseroles and soups, particularly when paired with meat.
Habanero Chili Peppers
These are very similar to Scotch Bonnet peppers and are named after the Cuban capital, La Havana. They are the hottest chili peppers known to man--so hot you'll feel the heat in your nose--and are an important component of Caribbean dishes such as jerk chicken. These peppers are green but can turn red after they mature. They can be purchased fresh or dried and used to make salsas, soups and stews.
Jalapeno Chili Peppers
Originating in South America, jalapenos are sold fresh, pickled or dried; in the latter case, they have often been smoked and are known as chipotle. With a medium to strong heat, they are used in many dishes, from kebabs to fajitas to sauces.
Jimmy Nardello Chili Pepper
Contrary to other types of green chili peppers, the Jimmy Nardello variety is sweet rather than hot and can be eaten raw. It originates in Italy and is great for frying or roasting before adding to chicken or pork as well as being a good ingredient in sauces, including the famous Italian Marinara sauce. As with many other chilies, they begin life green and turn red when very mature.
Tags: chili peppers, green turn, they mature, turn when, when they, Chili Peppers, Chili Peppers These
Peel 1 1/2 lbs. of russet potatoes for restaurant-style hash browns.
Restaurants have trained professional cooks, high-quality ingredients and fancy equipment that help their food often taste better than meals from your own kitchen. According to celebrity chef, Anthony Bourdain, chefs have tricks up their sleeves as well to give them the edge over home cooks. Restaurants optimize their recipes by using fresh ingredients, like shallots, and tons of butter. Hash browns are one of those dishes that are tastier and crispier at a restaurant, but their flavor and texture are not out of reach for the home cook.
Instructions
1. Cube peeled russet potatoes into 1/2-inch cubes until you have approximately 3 cups.
2. Boil the potatoes in salted water for five minutes, using a large saucepan. Drain in a colander.
3. Heat olive oil and 1 tbsp. of butter in a skillet over medium-high heat. Saute onions until soft and caramelized. Stir often with a wooden spoon. Preheat oven to 350 degrees F.
4. Place onions in a mixing bowl to cool down for 10 minutes. Mix in potatoes and break apart with a wooden spoon. Heat skillet again with the rest of the butter until its foam subsides.
5. Cook potato and onion mixture in the skillet. Press down the mixture with a spatula to create a cake shape. Cook for 10 minutes or until the underside is golden brown.
6. Flip over the potato mixture by using a plate to invert from the skillet. Cook for another 10 minutes or until the bottom is golden brown. Bake in the oven on a baking sheet for 10 minutes. Add fresh ground pepper before serving.
Tags: golden brown, minutes until, russet potatoes, with wooden, with wooden spoon, wooden spoon
Creamy and very tasty, this sauce is not light in calories.
Alfredo sauce is a rich and creamy topping for your favorite pasta. It doesn't take long to cook, but be aware that a good Alfredo sauce takes a while to work off. Using heavy cream and fresh pasta makes this a decadent choice. If you are watching your calories, use low fat, but not fat-free milk. Fettucini is the classic accompaniment to this sauce, but choose the pasta your family most enjoys.
Instructions
1. Place a large pot of salted water on to boil. When the water is fully boiling, add the pasta and cook for 8 to 10 minutes. Drain in a colander.
2. Place a saute pan over medium heat. Add the butter and garlic powder together in the saucepan and stir until the butter is fully melted and starting to bubble.
3. Add half of the cream. Stir this together in the pan with half of the butter and garlic until well blended. Let the mixture to come to a light boil, stirring periodically.
4. Add the pasta. Then add the rest of the cream, cheese, and salt and pepper now. Bring to a light boil and continue stirring for about 2 minutes.
5. Serve immediately.
Tags: Alfredo sauce, butter garlic, light boil, this sauce
Baking homemade bread is a skill that has big payoffs in the kitchen. When your loaf turns out too crumbly, here's make it less so.
Instructions
1. Switch flour. If you are using whole wheat flour in your bread recipe, switch to white wheat flour which has more gluten and will hold your loaf together with fewer crumbs. If you are using regular flour, switch to bread flour, which is finely milled and will give your bread better texture.
2. Reduce the amount of flour in your bread recipe. Too much flour can affect the dough consistency and cause the finished loaf to be crumbly. Slowly reduce the amount of flour you mix in and use less flour when kneading.
3. Knead your dough more thoroughly. If you don't spend enough time kneading, the gluten will not have enough time to form, so spend some extra time on this important step.
4. Allow your loaf to cool completely before cutting. Cutting a loaf before it is completely cool can make your bread more crumbly.
5. Watch your dough while it is rising. Allowing your dough to rise more than double its size on the first rising can lead to crumbly bread.
6. Soften your whole grain flour before mixing. If you are making whole wheat bread, the gluten might be breaking where it encounters a piece of the whole grain. Soften the flour with hot water before mixing to cook the whole grains down so that they mix more easily and you may experience less crumbly loaves.
Tags: your bread, your dough, your loaf, amount flour, before mixing
It's unfortunate that eggnog has become one of those holiday jokes, similar to fruitcake. If you're used to the commercial stuff, cast it aside; this potent homemade version makes eight small servings.
Instructions
1. Heat the milk in a nonreactive saucepan over low heat, until it steams.
2. While the milk heats, beat the egg yolks, sugar, vanilla and nutmeg together very well.
3. When the milk is steaming and hot, shut off the heat.
4. Slowly ladle one scoop of milk into the eggs, whisking the eggs vigorously.
5. Place the whisk in the saucepan with the rest of the milk, whisk vigorously, and slowly pour the egg/milk mixture into the saucepan, whisking continuously.
6. Turn the heat on low and stir the mixture constantly with a wooden spoon or a heatproof flexible spatula (preferred). Stir it thoroughly so the portion on the bottom of the saucepan doesn't overcook.
7. Stop stirring when the mixture coats the spoon or spatula. Test by dragging your finger across the spoon or spatula; if your finger leaves a clear path through the eggnog and the mixture doesn't run, it's ready. (This might take as long as 20 minutes. Keep the heat low and don't rush it, or you might scramble the eggs.)
8. Pour into a mixing bowl and add the half-and-half, rum and bourbon. Stir together and chill thoroughly.
South Florida has no shortage of restaurants, including a wide range of kosher restaurants that serve the extensive Jewish population in the area as well as others who enjoy good food. Many of these restaurants are kosher delicatessens in the European tradition. There is also an upscale pan-Asian restaurant in Boca Raton serving sushi, wok specialties and grilled meats.
Ben's of Boca Raton
Ben's is a kosher delicatessen that preserves the traditional cuisine of the owner's Eastern European heritage. The menu includes such delicacies as fried kreplach (dumplings) with saut ed onions and potted mini meatballs in brown gravy. Hot open sandwiches of pastrami, corned beef, roast beef and brisket are popular menu items, and stuffed cabbage is a specialty of the house. Guests can also enjoy entrees such as Romanian steak and roast chicken. A variety of salads are also on the menu. Ben's has several other locations, mainly in New York. The Boca location is open for takeout Sunday through Saturday, 9 am to 9 pm. The dining room is open daily from 11 am to 9 pm. The dining room has a seating capacity of 242, and the party room can accommodate special events and meetings for up to 56 people.
Ben's of Boca Raton
9942 Clint Moore Road
Boca Raton, FL 33496
561-470-9963
Bensdeli.net
Asia Boca
Asia is a kosher restaurant serving pan-Asian cuisine, including sushi and Chinese specialties. The restaurant is situated in the Fountains shopping center, and is billed as a sushi, wok & grill restaurant. Guests will enjoy a pleasing ambiance with views of the fountains, and the interior design features color, interesting lighting and design features. On the menu are appetizers including chicken satay, spring rolls and spicy Thai wok-seared lamb ribs. Miso soup is available Monday, Wednesday and Friday, and hot and sour soup is available on alternate days. It has entr e salads with seared ahi tuna and teriyaki chicken. A large selection of specialty rolls is available, along with sushi and sashimi. For the main course, the restaurant offers classic Asian dishes such as lo mein and pad Thai. Grill menu items include a rib eye steak, seared tuna and chicken.
Asia Boca
7600 W Camino Real
Boca Raton, FL 33433
561-544-8100
Asiabocaraton.com
Flakowitz of Boynton
Flakowitz of Boynton is a kosher bakery, deli counter and restaurant serving traditional Jewish delicatessen food. The bakery is known for its breads including challah, bobka and other cakes and pies. The deli counter slices deli meats such as corned beef and pastrami, and has a number of side dishes like knishes, cole slaw and potato salad to complement the meats. Restaurant service is available, and guests will find a large menu with everything from salads to blintzes and hot entrees.
Flakowitz of Boynton
7410 W Boynton Beach Blvd.
Boynton Beach, FL 33237
561-742-4144
Tags: Boca Raton, Flakowitz Boynton, Asia Boca, Boynton Beach, corned beef, deli counter, design features
When you slowly cook venison stew, a hardy cold-weather dish, in a crockpot, your kitchen fills with a delicious aroma. You can serve this savory dish with mashed potatoes or crusty bread and a dry, full-bodied red wine.
Instructions
1. Prepare the venison for the crockpot. Rinse the venison under warm water. Any boneless cut of venison will work in this recipe. If using venison steaks, cut them into large cubes. Put the meat into the crockpot.
2. Peel and quarter onions. 3 to 5 medium onions peeled and cut in quarters is enough for this recipe. It may look like a lot of onion, but the onions cook down and add a sweet flavor to the stew.
3. Add tomato paste, oil and soy sauce. Use a small can of tomato paste, a cup of canola oil and a quarter cup of soy sauce. No need to blend these ingredients before adding to the pot. They will cook together and blend on their own.
4. Cook on high for 40 minutes. This is enough time for the juices to blend and the meat to heat up.
5. Empty one package of frozen green beans right on top of the stew. You can mix them in later, but at first they should just steam at the top of the pot.
6. Cook on medium until done. Once the onions have cooked down, and the venison is tender to the touch, stir the stew to mix the flavors and incorporate the beans.
Roasted meat is a delicious meal item but the its dry outer skin often has no flavor. Chefs solve that problem by creating bastes such as using oil for the base of a recipe for meats.
Instructions
1. Decide on the piece of meat to be cooked. Meats that roast well include rack of lamb, beef roast and all sorts of poultry from turkey to Cornish game hens.
2. Select the type of oil desired for basting. Regular olive oil withstands heat much better than extra virgin olive oil and costs less. Vegetable oil is also an acceptable base for oil bastes.
3. Pour the desired amount of oil into a bowl. Use more oil for a larger piece of meat. For example, 2 cups of oil is an appropriate amount for roasting a turkey and half that amount for a chicken.
4. Add seasoning to the oil. A workable ratio is 2 cloves of garlic to 2 cups of oil. Chopped fresh herbs like sage and parsley supply a nice flavor. Use 1 cup of each to 2 cups of oil.
5. Put an acidic flavor into the oil for contrast. Use the juice from a lemon or an orange. Include the zest of the citrus fruit for even more flavor.
6. Pour in a sweet flavor to round out the oil baste. Use ? cup of honey or ? cup of brown sugar. Mix all ingredients together in a blender or food processor. Taste the oil baste and add more seasoning, if necessary.
You've lost your mojo, and things couldn't be going worse. You haven't had a date or even the prospect of a date in months. Getting your mojo back in gear may take a little time and a big ego boost, but once it's up and running, you won't know what to do with all of that new found sex appeal.
Instructions
1. Eat healthier, and work out more often. If you feel better about your physical appearance, you'll start luring people in with all of that confidence not to mention that hot bod.
2. Change your style. Get a new haircut and buy some new, sexier clothes. Be bold with your new look. This is not the time to be conservative.
3. Make a conscious effort to change the way you think about yourself. Instead of dud, think stud. Instead of frumpy, think sexy. Ridding your mind of the negative thoughts you have about yourself helps you to get your charm back.
4. Go out with outgoing friends who will encourage, not hinder, your quest to get your mojo working.
5. Hit the town with your hot new look, positive state of mind and supportive friends. Choose a couple of fun bars and clubs to hang out for the night, have a few drinks to loosen up and test drive that mojo.
6. Flirt with anyone and everyone. After all of the work you've been doing to get your mojo back, flirting with other sexy people should be a breeze. After all, you know you're sexy, so they will too.
7. Ask the hottie who you've been eyeing all night out on a date. At the very least, get some phone numbers. Getting your mojo back doesn't only mean looking and feeling sexy, it means doing something about it. If you've come this far, you're mojo is definitely back in business.
Tags: mojo back, your mojo, your mojo back, about yourself, Getting your, Getting your mojo, with that
Spice up your Halloween party with spooky-looking food.
If you are planning a Halloween party, make it one to remember by turning typical party snacks into scary-looking Halloween creations that look almost too real to eat. You can turn a plain old sandwich into a spooky Halloween creature with a little creative cutting, slicing and dicing. Choose the type of Halloween sandwiches you want to make based on whether you are having a children's party or an adult party, as young children will enjoy a friendly spider shape, but may be scared of creepier-looking sandwiches.
Creepy Crawler Sandwich
For a creepy crawler sandwich that kids will get a kick out of, use a brown bread such as pumpernickel. Press a large cup into the center of each piece of bread to make circle cutouts. Spread mayonnaise on one of the circles, then add a slice or two of turkey, and top with the other circle of bread. Thinly slice an orange bell pepper and stick four slices on each side of the sandwich to look like legs. Place two dabs of cream cheese on top of the sandwich and place a small piece of carrot in the center of each to resemble eyes.
Tapeworm Sandwich
All you need for this gross-looking sandwich is hot dogs, hot dog buns and ketchup. Before boiling the hot dogs, slice each one into thin strips. In boiling water they will stat to curl up, resembling worms. Drain the water from the pot and toss with a generous amount of ketchup so the "worms" look bloody. Place a few strips of hot dog into a hot dog bun to serve.
Witch-Finger Sandwich
Use refrigerated breadsticks in a can for creepy finger-shaped sandwiches. Preheat the oven to 375 degrees, and separate the breadsticks into 12 thin strips on a baking sheet. Cut a fingertip shape at one end of each breadstick and score the center of the bread with short horizontal lines to look like knuckles. Slice pepperoni into triangles to fit into the fingertip shape at the end of each breadstick. Bake the breadsticks in the oven for about 15 minutes, until golden brown. Split each breadstick lengthwise and place strips of cheese and lettuce into each. Add any other condiments you prefer and close the sandwich.
Graveyard Sandwich Tray
Impress your party guests with finger sandwiches made to look like a scary graveyard. First spread shredded lettuce all over the serving tray. Toast the bread, then prepare a variety of finger sandwiches such as tuna salad, chicken salad, turkey and cheese and egg salad sandwiches. Cut each sandwich into a tombstone shape and use ketchup and mustard bottles to decorate them with classic tombstone inscriptions such as "R.I.P," "Beloved," dates or skulls and crossbones. Place the sandwiches upright on the lettuce tray in various spaces to create the cemetery look.
Tags: each breadstick, look like, center each, finger sandwiches, fingertip shape
The United States Customs and Border Protection (CBP) office controls importation of goods into the country, including wine. CBP sets specific regulations U.S. residents and non-residents must follow when entering the country with wine and other goods. While there are no limits on the amount of goods one can import, there is a limit on the amount of goods one can bring in without paying tax. The tax is mainly meant for retailers, who travel abroad and bring back goods to sell for profit, but applies to all travelers just the same.
Amount of Tax-Free Wine
CBP regulations permit a person to bring one liter of alcohol purchased abroad into the country tax-free. This amounts to just one bottle of wine.
Importation Tax
As of 2010, U.S. residents and nonresidents bringing more than one liter of wine into the country must pay 3 percent duty and Internal Revenue Service tax on those amounts. As of 2008, the IRS tax is 36 cents per liter. The same duty-free allowance also applies to alcohol purchased in duty-free shops located in airports and cruise terminals. Duty-free shops sell goods free of taxes for that country only. You still need to pay duty and Internal Revenue Service tax for wine purchased over the one liter duty-free exemption.
U.S. Customs Declaration
Each bottle of wine purchased abroad and its estimated value in U.S. dollars must be declared at U.S. Customs upon reentering the United States.
Federal and State Laws
Applicable federal and state alcohol-use laws apply to everyone who imports wine. The duty-free exemption for one liter of alcohol requires that the person possessing the wine be at least 21 years old, the wine is for personal use or a gift to someone else and possessing it doesn't violate the laws in the state where the person is living or visiting. For instance, if the state in which you arrive permits less liquor than you have legally brought into the United States, that state's laws apply to your importation of alcoholic beverages.
Shipping Wine
CBP regulations prohibit shipping wine for personal use into the country.
Tags: into country, United States, alcohol purchased, amount goods, bottle wine
Vanilla extract, first developed by the Aztecs and valued by royalty, is one of the most tantalizing aromas that can fill a kitchen. Today Madagascar supplies 70% of the vanilla used internationally. It doesn't take a trip to an exotic place to experiment with freshly made vanilla. Try making it yourself from real vanilla beans.
Instructions
1. Buy your vanilla beans from a health food store, a specialty grocery store or from online suppliers (for the best price). In stores, vanilla beans are packaged in small, plastic cylinders. Tahitian and Bourbon vanilla beans are best. Keep your beans cool and moist before using.
2. Select alcohol for your vanilla extract project. Vodka is most often used. Its flavorless quality produces the most natural vanilla flavor. Brandy or rum will provide variations on the flavor. Homemade vanilla extract can be based upon either a pint or quart (liter) of alcohol.
3. Cut the vanilla beans lengthwise with a knife to within 1/4 to 1/2 inch of the end, leaving the split bean intact at the bottom. Insert the split beans into the alcohol. For fuller flavor, the seeds and pulp can also be scraped out and included in the jar with the pods
4. Use three vanilla beans per one pint of alcohol, or six beans for a quart or liter. As vanilla is used, more alcohol can be added to the bottle. Beans can be reused indefinitely to flavor numerous bottles of extract. Some people use theirs for years.
5. Place your alcohol and bean mixture in clear jars with a screw lid. This will allow you to watch the deepening of color as the vanilla extract ages.
6. Store the jar in a cool, dark place (a cabinet or closet) for at least two months before using. Shake the jar twice a week. The flavor will intensify the longer it stands. An aging process of four to six months and longer is ideal.
7. Surprise friends and family with gifts of your homemade vanilla. Drain the vanilla through cheese cloth or a coffee filter and pour into small brown bottles. Include one vanilla bean in each bottle to keep the flavor strong. To complete a gift basket, add other vanilla items--baked goods, coffee beans, candles, lotions or soaps.
Tags: vanilla beans, before using, quart liter, vanilla extract, vanilla used, your vanilla
Corn meal mush is a cheap food to feed a family. Many older Americans may remember eating a bowl of hot mush on cold mornings when they were little. Made with either yellow or white corn meal, mush is similar to other hot, mushy foods such as cream of wheat, porridge, or hasty pudding. Although eaten often for breakfast, this tasty dish is suitable for anytime you want to make a simple and quick meal.
Instructions
1. Pour three cups of cold water into a saucepan and cook on the stove on high heat. Another way to cook mush is in the microwave. Combine the water and meal into a large microwavable bowl and cook between seven and nine minutes on high.
2. Mix the corn meal with one cup of cold water in a bowl and stir. Soaking the meal in cold water before adding it to hot water will help prevent lumps. When the water in the pan starts to boil, add the meal.
3. Whisk briskly to keep lumps from forming, until the mixture is mostly smooth. If you do find some big lumps, get a spoon and remove them.
4. Turn the burner down to low heat and put a lid on the pan. Cook the mush on simmer for 10 minutes or until it is as thick as you want. For a thinner mush, add more water.
5. Add the corn meal mush to bowls. Add some milk, sugar, and butter to your hot mush or just butter and salt, until it is seasoned the way you want.
The soybean is one of the most nutritious beans on Earth and a source of high protein. For thousands of years, the Chinese have called it the "meat of the earth," and now it's grown all over the world. It is used to create various foods and in other products.
Miso
Miso is fermented soy bean curd. In Japan it's been used for a variety of dishes for centuries. Miso may be thinned and used in soup, or used as a pickling medium, or as a marinade for grilled food. In Japan miso soup is served at breakfast -- and lunch and dinner as well. There are many kinds of miso, each with its own characteristics. They're all made by crushing boiled soybeans, adding wheat, barley or rice and then inoculating it with a yeast like mold. The mixture is allowed to mature for months or even years. Some varieties of miso are the sweet and firm textured white miso, the salty and tart yellow miso, and red miso, which can come in salty and sweet forms. Hatcho-miso is the miso with the strongest flavor.
Soy Sauce
Soy sauce was used to prevent foods from spoiling in the days before refrigeration. It's made from soybeans, wheat and salt, though now you can buy soy sauce without wheat or gluten. The soy beans are roasted, then the roasted beans and wheat are inoculated with aspergillus mold. The resulting culture is called koji and it takes three days to grow. The koji is then mixed with brine to make a mash, which is then transferred into fermentation tanks and left to ferment for a year. Afterward, the raw soy sauce is separated from the dregs and refined.
Tofu
A block of plain tofu made out of soybeans.
The Chinese have been eating tofu for 2,000 years, and it came to Japan around the eighth century. Tofu is made from dry soy beans which are soaked in water till soft, then crushed and boiled. Then it's separated into pulp and milk. A coagulant is added to the milk to make it separate into curds and whey like cheese. The curds are poured into molds then soaked in water to help them firm up and stay fresh. Sometimes a skin is allowed to form on the soy milk, and this is eaten as a delicacy.
Edamame and Tempeh
Edamame are young soybeans in their fuzzy green pods. They're blanched and then eaten out of hand. Tempeh is also a soybean product made in cakes that have a bland and crunchy texture.
Crayons
The Dixon Ticonderoga corporation makes some of its Prang crayons out of a soybean and oil base.