Curry houses are scattered through London and have become a favorite British meal for a chilly day. British curry is different from authentic Indian and Pakistani recipes, but it makes use of the same basic ingredients. The sauce can be used for both vegetable and meat dishes and is most popular with chicken. Here's make your very own version of British curry.
Instructions
1. Prepare the onions and chilies. Heat the oil on high heat and saute the onions and chilies until onions are lightly brown.
2. Add the cardamom pod or powder and stir.
3. Lower the heat. Add the garlic and continue stirring for 8 to 10 minutes until garlic is soft and onions are thoroughly cooked and become translucent.
4. Add the spices. Add the cumin, coriander, ginger and turmeric, stirring constantly.
5. Create the sauce. Add 3/4 cup hot water and tomato puree. This will begin to thicken after 20 minutes. Cook on low heat for at least 30 minutes.
6. Add bay leaves at the 20 minute mark. This will add a unique flavor to the sauce.
Serve creamy imitation crab and lobster dip as a party appetizer.
Imitation crab and lobster is typically made of Alaska pollock fish, and occasionally a small amount of real snow crab. The imitation seafood products are available in chunk, flake, and leg styles for recipe convenience. You can save money by replacing real crab and lobster with their imitation counterparts in a wide variety of recipes. Imitation crab and lobster are fully cooked, but you can incorporate them into baked dishes such as tasty appetizer dips.
Instructions
1. Place 6 ounces of flaked imitation crab and 6 ounces of flaked imitation lobster into a large mixing bowl.
2. Add two 8-ounce packages of softened cream cheese, 1 tbsp. of mayonnaise, 1/2 cup of shredded mozzarella cheese, 1/2 cup of canned drained artichoke hearts, 1 tsp. of Worcestershire sauce, and salt and ground black pepper to taste. Mix the ingredients well.
3. Preheat your oven to 350 degrees F. Transfer the dip into a 1-quart baking dish and spread it into an even layer.
4. Bake the dip uncovered for 10 to 15 minutes, or until it is bubbly and slightly brown on top.
If you entertain regularly, you've already discovered that the cocktail is back. That means keeping a well-stocked bar is more important than ever. Start with the basics - then build on those for special occasions.
Instructions
1. Designate a cabinet or closet to store your bar supplies and liquor all together and to protect them from heat and sunlight. Make sure it's a place children can't access.
2. Start with the basic spirits: gin, rum, vodka, whiskey and tequila in 750ml bottles for mixed drinks. If you or your guests like to sip fine spirits, you'll already know to stock such items as single-malt Scotch or 100-percent agave tequila.
3. Add other spirits and wines: dry and sweet vermouth, brandy or cognac, a basic white wine and a basic red wine, also in 750ml bottles.
4. Buy larger bottles (1 liter) if you are throwing a party or know that your crowd loves a particular drink.
5. Purchase liqueurs you know you'll need for your guests' favorite drinks: Cointreau or Triple Sec (margaritas), Kahlua (black Russian), creme de cacao (Alexander) and blue curacao (almost any blue drink!) are just a few examples.
6. Be sure to stock non-alcoholic ingredients - enough for drinks but also for the non-drinkers in the crowd. These could include: cranberry, grapefruit and orange juice in 48- to 64-ounce bottles; soft drinks such as cola and lemon-lime soda canned in sixpacks; canned tomato juice or Bloody Mary mix in sixpacks; club soda, tonic water and bottled water (still and sparkling), bottled in sixpacks.
7. Add condiments and garnishes: cocktail olives and onions (10-oz. jars), maraschino cherries (8-oz. jar), Rose's lime juice (12-oz. bottle), Angostura bitters (4-oz. bottle), Worcestershire sauce (10-oz. bottle), Tabasco® or other hot sauce (2- to 5-oz. bottle) and small boxes of coarse salt and superfine sugar for mixing and for coating the rims of glasses.
8. Check Related eHows for more information on glassware, garnishes, mixes and mixing a great cocktail.
During the Christmas season, time is often tight and so is the budget after buying presents, holiday foods, decorations, wrapping paper and cards. Slow down the hectic pace with a few snacks that are healthy and won't drain your wallet.
Pepped Up Popcorn
Popcorn is a favorite snack of many but it can be boring. Pep it up with herbs and spices. Make the popcorn and drizzle it with 1/4 cup of melted butter. While the popcorn is still hot, toss it with paprika and dried green herbs for a red and green holiday look. Add in dried chili flakes and cumin for some heat and a touch of the Southwest. Make Italian flavored popcorn by adding in grated Parmesan cheese, dried basil and garlic salt.
If you have a sweet tooth, make caramel corn. Melt 1/2 cup of white sugar and 1/4 cup of water in a saucepan over medium heat. Stir as little as possible; swirl the pan instead. When the mixture becomes a deep golden brown, remove it from the heat and immediately pour it over the popcorn, which has been spread on a cookie sheet. Add in red and green mini candies. Toss well and serve. These snacks make good gifts when packaged in cellophane bags or in a decorative container.
Green and Red Veggie Tray
Think of Christmas and you often think of red and green. Vegetables are inexpensive and so is a homemade roasted red pepper dip. Roast the peppers yourself to save more money. Slice red vegetables, such as radishes, endive leaves, Radicchio, beets--yes, you can eat them raw if sliced thinly--and boiled red potatoes. Green vegetables are abundant. Try lightly blanched snow peas, string beans and asparagus. Add in cucumbers, celery and jicama. Surround the vegetables with a circle of bite-sized pieces of broccoli and then a circle of cauliflower. Make the dip by putting the peppers in a blender with a cup of sour cream. (Or for a healthier choice use 1/2 cup of cottage cheese and 1/2 cup of nonfat plain yogurt.) Add salt and pepper to taste.
Homemade Crackers and Spread
Whole wheat crisp crackers spread with savory cream cheese and herbs served with a cup of hot tomato soup is a welcome respite from the cold weather. Crackers cost several dollars a box at the grocers but pennies when made at home. The recipe is simple: combine 1/2 cup of whole wheat flour with 1/2 cup of white flour, 1 tsp. of baking powder, 4 tbsp. of butter and 4 tbsp. of milk. Roll out the dough 1/8-inch thick and cut it into tall triangles to look like Christmas trees. Sprinkle them with dried parsley. Bake them on a cookie sheet sprayed with oil at 375 degrees for seven to eight minutes until golden brown.
Combine a package of soften cream cheese with four grated red radishes, 1/2 cucumber with the skin on, 1/4 cup of chopped scallions and 1 tbsp. of dried parsley. Add salt and pepper to taste. Keep the spread in the refrigerator and the crackers in an airtight container.
Tags: cookie sheet, cream cheese, dried parsley, golden brown, pepper taste, salt pepper
Marshmallows are available in a wide variety of colors and sizes.
Marshmallows are made from a mixture of sugar or corn syrup, gelatin and water. The ingredients are whipped together to create the spongy marshmallow texture. When you purchase a bag of marshmallows, it can be difficult to consume the entire package. Instead of throwing the leftover marshmallows away, store them in the pantry or freezer to keep them fresh. Roast the marshmallows over a campfire, create marshmallow treats or place them in a cup of hot chocolate.
Instructions
Refrigerator
1. Remove the marshmallows from the original package once you open them.
2. Place the marshmallows into an airtight container. Sprinkle powdered sugar over the marshmallows. Shake the container to coat the marshmallows to prevent them from sticking together.
3. Store the container in a cool and dark location, such as the refrigerator, for 2 to 3 months.
Freezer
4. Pour the marshmallows into an airtight freezer container or plastic storage bag. Avoid packing too many marshmallows into the container or bag because it will squish them together.
5. Place the marshmallows into the freezer. Keep them frozen until you need to use them.
6. Remove the marshmallows and thaw them at room temperature. The marshmallows will defrost in 5 minutes or less. Use the marshmallows within 3 to 4 months for best results.
Tags: marshmallows into, into airtight, marshmallows into airtight, Place marshmallows, Place marshmallows into
Adding herbs, red wine or vinegar can help cut the sweetness of a spaghetti sauce.
Spaghetti sauce can be made with or without meat. A spaghetti sauce made with meat, such as ground beef or Italian sausage, is called a Bolognese sauce. A sauce made with only vegetables is a marinara sauce. Several ingredients that are added to spaghetti sauce, such as bell peppers, basil and even sugar, can make your sauce sweet -- sometimes, however, too sweet. Adding items to the sauce can increase its acidity content and reduce the sweetness level.
Instructions
1. Add bitter herbs to the sauce. Use dried oregano, bay leaves or dried thyme; dried herbs should be added early in the cooking process. Add one teaspoon of dried herbs for every four cups of sauce. Add fresh herbs near the end prior to serving; dried herbs go farther flavor-wise than fresh herbs, so double the amount of fresh herbs to add to the sauce.
2. Use a red drinking wine to add to the sauce. Never add a wine labeled as cooking wine. Add a Pinot Noir, Cabernet Sauvignon or Merlot that you would consider drinking with the meal. Allow the wine to simmer the excess liquid away, leaving the wine flavor. Add the wine at least an hour before serving.
3. Mix in vinegar. Use either balsamic, white or apple cider vinegar. Add one tablespoon of vinegar for every four cups of sauce. Similar to the wine, allow the vinegar to simmer the excess liquid away.
4. Add a dollop or two of tomato paste. Remove a cup of sauce with a measuring cup and add tomato paste to the cup of sauce. Mix well with a fork and return the sauce to the pot. Cook the sauce for at least another 30 minutes to simmer out the tomato paste sauce.
Tags: dried herbs, fresh herbs, made with, sauce made, sauce made with, tomato paste
Warm bread is infinitely pleasurable, whether you've bought it or made it yourself. Unfortunately, like most things, it doesn't like to stay warm for very long unless it has help. Commercially made bread warmers are available for sale, but they're usually quite expensive for something that you could easily and inexpensively make yourself in just a few short minutes.
Making Your Bread Warmer
Most commercial bread warmers are simple disks of terra cotta or ceramic extraction. When placed in your oven or microwave and heated, they retain heat for the duration of your meal. They usually feature pretty designs, but you end up wrapping them in towels or napkins and sticking them at the base of your bread basket, so no one ends up seeing them anyway.
That's where your luck comes in, because you can easily repurpose the base of an unglazed terra cotta planter to fulfill this task for all your bread-warming needs. It's necessary that it be unglazed, because you don't want any nasty chemicals leaching into your food, nor fumes poisoning the air as you heat the disks up. Make sure you know that the terra cotta planter base you choose has not been manufactured or otherwise treated with any chemicals that would be harmful to you or your family, such as lead paint.
If you're sure that the unglazed terra cotta planter base you've chosen is reasonably safe, all you'll need to do is heat it up in your oven or microwave for a few minutes. Wrap it in some decorative dish towels or linen napkins, and then place it at the bottom of your bread basket. Arrange your warm bread attractively on top of it, top the bread basket with another napkin or dish towel, and your bread will stay pleasantly warm and tender throughout the duration of your meal.
Terra cotta planters come in many sizes and a few shapes, and you can use this to your advantage too. If you decide that you'd like to use more than one, and perhaps arrange them around the base of your bread basket or bowl, it's very inexpensive and easy to do so. If you happen to chip or break one, the fact that they're so inexpensive makes them very easy to replace. Many home improvement stores sell them separately from the planters they're meant to accompany. Check stores in your area to see whether they sell them this way, and go to town. As of December 2009, terra cotta planter bases tend to cost less than $1, so you can't go far wrong.
Tags: terra cotta, bread basket, cotta planter, terra cotta planter, Bread Warmer, your bread, your bread basket
Middle Eastern, Asian and Indian cuisine all have different variations of a pilaf-like recipe known as pilau rice. This dish makes use of the popular basmati rice that is grown along the Himalayan foothills and common in Indian cuisine. To create a truly authentic and exotic dish of curry, stir fry, or one of your other ethnic favorites, you can introduce a side of pilau rice to dazzle your guests and tingle their taste buds. Making Pilau rice isn't difficult, and gives you the ability to experiment with exotic flavors.
Instructions
1. Bring two cups of water to a rolling boil in the 8-quart pot.
2. Add 1 cup of basmati rice to the pot. Add the minced garlic, onion, clove and bouillon to the pot. Cover it and reduce the heat to a medium simmer. Let it simmer for 20 minutes.
3. Add the peanut oil to the skillet and place it on the stove. Set the temperature to a medium-high setting. Let it heat up for five minutes.
4. Dump the rice mixture and dehydrated apricots into the skillet. Stir it constantly for five minutes as it sizzles in the pan.
5. Turn off the stove and pour the cooked pilau rice into a serving bowl. Serve with your choice of entree.
Tags: basmati rice, five minutes, Indian cuisine, pilau rice
A slow cooker is a handy appliance for busy cooks who want to serve delicious meals to their families, but don't have time to slave over a hot stove all day. Slow cookers are ideal for cooking a roast because the moist steam heat built up during cooking tenderizes even the least expensive cut of meat. Using a slow cooker is a convenient and time-saving way to cook an entire meal in one pot, and during the warmer months, a slow cooker is a great way to cook a full meal without heating up the entire kitchen. Put a roast and some vegetables in your slow cooker in the morning, turn it on, head off to work, and by dinnertime, you'll have a flavorful roast dinner ready to be enjoyed by the entire family.
Instructions
1. Spray a light coating of non-stick cooking spray on the bottom and sides of the inside of the slow cooker. This step will make cleanup easier after the roast has cooked.
2. Peel and slice 2 medium carrots and 2 medium potatoes and place them in the bottom of the slow cooker. Cut 1 small onion into chunks and add it to the carrots and potatoes. Because vegetables take longer to cook than meat in slow cookers, they need to be at the bottom where they'll simmer in the liquid and benefit from the extra heat that is generated in that part of the slow cooker.
3. Add 1 packet dry onion soup mix, 1/2 tsp. garlic powder and 1/2 tsp. pepper to the slow cooker. Mix the soup mix and pepper and garlic powder in with the vegetables, ensuring that all the vegetables are well-coated with the seasonings.
4. Place the roast on top of the vegetables. Pour enough water in the slow cooker to barely cover the vegetables. You can substitute beef broth for the water, if desired, to add extra flavor. Because of the moisture generated during cooking, very little additional liquid is necessary when using a slow cooker. The juices from the roast will also add to the liquid, imparting extra flavor to the vegetables.
5. Place the lid on the slow cooker, and ensure it fits tightly so that none of the steam that is generated during cooking escapes. Turn the setting to Low, and cook for 8 to 10 hours.
6. Remove the roast and vegetables from the slow cooker and serve. Use the liquid from the slow cooker to spoon over the meat and vegetables.
7. Make gravy to go with your roast and vegetables, if desired. Remove the roast and vegetables from the slow cooker and place them on a plate or in a large bowl covered with foil to keep them warm. Add 1 tbsp. cornstarch to the juices in the slow cooker and whisk well to incorporate the cornstarch into the liquid. You may need to add 1 additional tbsp. of cornstarch, depending on the amount of liquid that is in the slow cooker. Turn the setting to High, and let the gravy simmer for about 10 to 20 minutes. Leave the lid off the slow cooker. Whisk periodically to prevent lumps.
Tags: slow cooker, roast vegetables, during cooking, from slow, from slow cooker
Vinegar a wonderful product that is good for 101 uses. If you run out of things to use it for, keep in mind that it's also good on salads. This article discusses using vinegar as an economical and environmentally friendly glass cleaner.
Instructions
1. Cleaning glass: Fill a new spray bottle with a solution of 50% water and 50% vinegar. Shake well. Spray mixture on window glass and clean with a dry cloth. The vinegar and water mixture cuts through the greasy, grimy film that accumulates on window glass. Once you've finished cleaning the window take a piece of newspaper, crumple it up and go over the window with it to remove any streaks.
2. Cleaning mirrors: Fill a new spray bottle with undiluted white vinegar. Spray mixture on the mirror. Clean with a dry cloth. Your mirror should shine like new. If there are any streaks, try the newspaper trick.
3. Cleaning your glass coffee pot: For mild to moderate stains, fill with a half and half mixture of vinegar and water. Let soak for 30 minutes, then empty, rinse, and wash as usual. For a heavily stained pot, let soak overnight.
4. Cleaning shower doors: Spray the doors with undiluted white vinegar. It cuts through the soap scum and wipes clean easily. There's no need for expensive store bought cleaners.
5. Cleaning your eyeglasses: Spritz each lens with a bit of water and vinegar solution and clean with a soft cloth. You'll be able to see with crystal clarity.
6. Cleaning your microwave: Clean the glass door in your microwave with a vinegar and water solution inside and out using a soft cloth to clean and dry. You can even place a small bowl filled with the vinegar and water mixture inside the microwave, turn it on for a few seconds, then remove the bowl. The inside of the microwave will wipe clean quickly and easily. Vinegar has the added bonus of removing any leftover food odor.
Tags: vinegar water, Cleaning your, bottle with, clean with, cuts through, Fill spray, Fill spray bottle
Gruyere, with a taste redolent of toasted almonds, is ideal for savory fondue.
Fondue is a classic preparation borne from necessity. Swiss villagers, separated from an urban environment, had to endure harsh winters relying on the stores of food acquired during warm months. As the cold months lingered, cheese became stale and bread became crusty -- both difficult to eat. By melting the cheese with a liquid, such as wine, the cheese became palatable, and the bread, when dipped in the warm cheese, became edible. Fondue has endured for hundreds of years for its simplicity and sense of community it evokes. A preparation designed for several people to partake of at once, fondue -- savory and sweet -- can easily be made at home.
Instructions
Savory
1. Heat the oven to 350 degrees Fahrenheit. Place five garlic cloves on a sheet pan and lightly coat with olive oil. Place the garlic in the oven and roast for 10 minutes or until browned. Remove the garlic and allow it to cool. Roasting the garlic softens the harshness present in its raw form.
2. Rub the inside of the fondue pot with the roasted garlic cloves and discard. Add 1 cup dry white wine and 1 tbsp. freshly squeezed lemon juice to the pot and set heat to medium. Heat the wine and lemon juice for six minutes and set heat to low. The warm wine facilitates the melting of cheese.
3. Add 1/2 lb. finely shredded gruyere cheese and 1/2 lb. finely shredded fontina cheese to the pot. Allow the cheese to melt, approximately 15 minutes. Stir intermittently with a wooden spoon to mix the cheeses.
4. Mix together 2 tbsp. cherry liqueur and 1 tbsp. corn starch in a small bowl. Add the corn starch and liqueur to the pot, followed by 1/2 tsp. smoked paprika and 1/2 tsp. ground nutmeg. Stir well. As the cheese reduces, add more wine to reconstitute, if desired.
Sweet
5. Fill a saucepan half-full with water and place over medium-high heat. Place a metal mixing bowl over it.
6. Pour 3/4 cup heavy cream in the mixing bowl followed by 12 oz. roughly chopped dark chocolate.
7. Stir the chocolate and cream, constantly and slowly, until completely melted. Finish with 1 tsp. freshly chopped mint and 1 tsp. of liqueur. Liqueurs that pair well with dark chocolate fondue include cherry, amaretto and cherry.
8. Pour the chocolate fondue into the pot and keep it warm with a tea light.
If you want to make spaghetti with tomato sauce, you need at least two pots. Start from there and add to your collection as your budget and cooking needs dictate.
Instructions
1. Start a basic set with a four- or five-quart pot and a seven- or eight-quart pot, both with lids. These two are enough to cook most recipes.
2. Add one- or two-quart saucepans and a larger eight- to twelve-quart stockpot.
3. Look for pots with sturdy handles. Since larger pots will consequently have more food in them, good handles are important. Select pots with riveted all-metal handles (preferred) or welded handles. Metal handles can get hot, but that's not a problem if you invest in some oven mitts, and it's better than the handle coming off in your hands. "Cool" handles are also available.
4. Consider stainless steel pots to start a basic set. Stainless steel is relatively inexpensive and will not react with acidic foods the way aluminum and iron will. The downside is that stainless steel pots tend to be thinner, which means they get "hot spots" and can burn food more easily.
5. Look for thick-walled pots with heavy bottoms. These will heat more evenly.
6. Check your bank account: if your budget permits, choose top-quality pots with aluminum or copper exteriors for the most even heating and stainless interiors for non-reactive cooking. "Anodized" aluminum is treated so it won't react with acidic foods.
If you have been to Florida near the fall/winter, you have probably seen those pretty purple berries that grow near the road. Those are called beaut berries. When you want to feed the birds, but have no fresh and new ideas, you can create a meal that no bird would turn down.
Instructions
1. Pour the wet beauty berries into a small bowl. Use the spoon, stick, or potato masher to crush them, making a thick, paste-like, purple and white mush.
2. Pour 1/2 a cup of water onto the mush, stirring and smashing the berries again and again to extract the juice. Leave set in a warm place to extract the juiced that you didn't mash out.
3. Strain the juice into a different bowl after about 2 hours. Use the strainer to make sure that NO pieces of the berries get into the juice. After straining, pour into the jar or bottle. Shake well after this step.
4. If you cannot find any dried beauty berries, put 3 1/2 cups of beauty berries on a cookie sheet. Set them in the sun to dry for a couple of days, bring them in before dark. The berries will shrink when they are dried, and will not plump back up unless you soak them in water and juice.
5. Put the dry berries in your bird feeder and pour the juice over them to make them smell more appealing and to make them easier for the birds to eat them, since they get very hard after drying.
When preparing desserts that pair well with warm sweet sauces, such as ice cream or pie, it can sometimes be frustrating how quickly those sauces will cool down and harden. To prevent this, you can use a fondue pot to keep them at a consistently warm temperature. While fondue pots are traditionally used as vessels for dipping, they can also be used to hold dessert sauces from which you ladle individual servings. Everything from hot fudge to caramel can be melted in a fondue pot and kept warm on your kitchen table.
Instructions
1. Pour three ounces or less of denatured alcohol into the fuel reservoir of the alcohol burner. Three ounces will burn for about an hour and a half, so try using less if you do not plan to keep your dessert sauces warm for that long. Wipe off any excess alcohol from the burner, and securely fasten the denatured alcohol's cap. Place the denatured alcohol in a location far from the burner once it is lit.
2. Place the alcohol burner in a fondue pot stand, and use a match to light it at its center hole.
3. Adjust the size of the flame to a medium-low setting with the burner's handle. For a larger flame, turn the handle so that the holes of the burner open. Do the opposite to shrink the flame.
4. Place your dessert sauce in the fondue pot, and place it atop the fondue pot stand.
5. Stir the dessert sauce as it begins to warm over the flame of the alcohol burner. Once it is completely liquid, set the flame to a slightly lower heat. The dessert sauce will stay warm in the fondue pot for as long as the alcohol burner lasts. To extinguish the flame when you are done, simply place the alcohol burner's cover over its top.
Tags: alcohol burner, denatured alcohol, dessert sauce, your dessert, dessert sauces, dessert sauces warm, fondue stand
The Roma tomato is an elongated egg-shaped tomato that is popular for sauces but can be used just like other tomatoes. This includes foods like sandwiches, bruschetta, salsa and salads. Because the tomato inherently has a lot of seeds and juice, it is important to remove these to keep certain recipes from becoming watery or soggy. There are various ways to seed a tomato, but the following method keeps the skin intact for easy slicing, chopping or dicing.
Instructions
1. Take the Roma tomato and slice about 1/4th inch off each end. Place the tomato upright on either end.
2. Cut completely down one side of the tomato about three-fourths of the way to the other side. Place the tomato back on its side and slightly pull open along the incision. This creates enough space for your knife to enter comfortably but not break the tomato in half at the same time.
3. Turn the knife blade horizontally and place the edge of the knife on the edge of the cut tomato. Gently work the blade horizontally along the tomato while stretching out the other side of the tomato with the other hand. Keep the blade close to the tomato to remove the majority of seeds and juice, meanwhile being careful not to cut into the meat and create waste. Cut completely along the tomato until you are left with the flattened skin.
4. Remove any leftover juice and seeds with your fingers that were not extracted with the knife. The skin and meat of the Roma tomato is now ready for dicing or further preparation.
Tags: seeds juice, along tomato, blade horizontally, other side, Place tomato, Roma tomato
Diets with high carbohydrates have been all over the news in the last several years. The popular thought in the medical community has gone back and forth during this time as to whether a diet high in carbohydrates is a good thing, a bad thing or somewhere in-between. While there is still some debate over exactly how many carbohydrates are "too many," the thought is that no balanced diet can be complete without some carbohydrates. That leaves the question: what does "high carbohydrates" mean, exactly?
Types
Carbohydrates come from three different sources: starch, sugar and fiber. There's been a lot of talk in health news about complex carbohydrates, which are good, versus bad carbohydrates. These three sources contain both types of carbohydrates, and it's important to know distinguish which is which. Starch comes from certain vegetables that contain something called endosperm. Inside plants with starch, there are three parts: the bran, the germ and the endosperm. If you've ever eaten anything that is labeled "whole grain," you are eating a product that has all three of these elements. If you have eaten something that is refined, like white bread, you are eating only the endosperm. That is where the starch is, and starch all by itself is not good. It converts quickly to sugar and has the potential to pack on the pounds. Sugar, itself, takes very little energy for the human body to break down, so it is also considered a bad carbohydrate. Fiber, on the other hand, is a complex carbohydrate. This means that it takes the human body more energy to break it down. This is a good thing, because they more energy your body uses, the more calories you are burning.
Function
The function of a carbohydrate is to provide an immediate energy source for the body. Protein provides energy, but it is a long-term type of energy, and fat is stored and only used as energy when your body goes into "emergency" mode. Carbohydrates are the body's quick energy fix that can get your body jump-started. That is why carbohydrates are very popular in many breakfasts. It is not a bad thing, necessarily, to have a breakfast that is high in carbohydrates, as long as they are good carbohydrates and those carbs are balanced with other foods that have fat and protein, as well. A whole grain muffin, oatmeal or even a piece of fruit all provide great carbohydrates that will give your body that jolt of energy it needs to rev up and get going for the day.
Effects
The effect of a high carbohydrate diet can be varied, but inevitably, if the diet is high in carbs and little else, you will gain weight. Because your body uses up carbs rather quickly (even complex carbohydrates) your food cravings will return quicker than if your meals consist of a balance of carbohydrates, fats and proteins. It becomes a vicious cycle that starts with a snack, then a hunger attack not long after, which is usually followed by a binge on more high carbohydrate snack food, and the whole cycle repeats. Your body isn't getting the long-term energy supply it needs from protein and fat. On the flip side, if you deprive yourself completely of carbohydrates, you will most definitely feel a difference. You will feel sluggish and unmotivated. You will most likely have terrible headaches from sugar withdrawal. You may lose a significant amount of weight in the short run, but ultimately you will gain it back once you start eating any carbs again. This is the method that was made popular by the Adkins diet in the late 1990s.
Prevention/Solution
The best thing one can do to prevent a diet that will become high in carbohydrates is to train your body to eat not only balanced meals, but balanced snacks, as well. This means preparing everything for yourself ahead of time so you aren't faced with a craving in the middle of the day with only an unhealthy snack machine to turn to. Have pre-made baggies full of nuts and raisins always available. Stash two or three containers of yogurt at work. Keep a low-carb energy bar in your desk or purse. Once you train your body and your appetite to crave healthy food, it will become second nature and you won't even have to think about it. It's all about training yourself to have the right kind of routine. Once you get that down, you'll be happier and healthier.
Warning
Before you drastically alter your eating habits, be sure to consult with your physician. Even though creating a healthy, well balanced diet that is not high in carbohydrates is a good idea for most people, it is always best to check with your physician to make sure that this won't cause a health risk for you. You may have a deficiency that you aren't aware of, where a low carbohydrate diet may effect you detrimentally. What you put in your body is as important as what you do with your body.
Tags: high carbohydrates, your body, your body, with your, balanced diet
You will often see apples combined with low pectin fruits to make jellies or jams.
Pectin is technically a sugar, or a polysaccharide, even though it acts as a fiber in our digestive tract. This sugar is a long chain polymer composed of pectic acid and pectinic acid molecules. The bonds between the pectin molecules make chains that hold water and sugars in suspension within the fruit. The amount of pectin in apples is sufficient for making apple butter without the addition of commercial pectin.
Compared to Other Fruits
All fruits contain pectin in varying amounts. Apricots, rhubarb and strawberries contain low levels of pectin, though not usually enough to gel on their own. Apples and oranges are much higher in pectin content. Apples' pectin levels are the highest when they are just about ripe. As the softness of the apple texture decreases, the pectin levels also decrease.
Pectin Test
If you are not sure just how much pectin your apples contain, you can test them. By dropping a teaspoon of the juice from the apple into a dish containing 2 tbsp. of rubbing alcohol, you can expect to see a blob develop after a couple of minutes. This signifies that there is plenty of pectin present to form a gel.
Acid Level
Another component of making jelly with apples is the amount of acid present. Apples with high amounts of pectin tend to be characterized with a tart flavor. Many apple jelly recipes list lemon juice as an additive for apples lacking in tartness to bring the acidity level up to 3.5 on the pH scale. Levels above this mark will fail to cause the pectin to gel.
Action of Heat
Heat extracts the pectin from the apple tissues by dissolving the chains. As the bonds break apart, the pectin is distributed throughout the apple juice, the apple tissue and the added sugar. If you strain the apple mash, the resulting liquid jelly will have enough pectin to set the mixture into a gel as the mixture cools and the pectin chains bond together.
Everybody loves an eating challenge, yet monster sandwiches like super burgers always feature meat in the starring role. Meat-based patties in super burgers leave vegans and vegetarians out of the all-American fun of eating big. Bring vegans and vegetarians in on the good times with a super tempeh burger. Made entirely of fermented cooked soybeans, tempeh has the appropriate density and binding ability for an oversized patty suitable for any colossal burger construction.
Instructions
1. Purchase 1 pound of tempeh for four burgers. Divide the tempeh into four segments.
2. Whisk together the soy or Worcestershire sauce, garlic, red pepper flakes and 1/2 cup of water. Place the tempeh segments in a plastic bag and pour the mixture on top. Seal the bag and place it in the refrigerator. Leave the tempeh to marinate for at least three hours or overnight.
3. Create a super burger topping. In a skillet, combine the green pepper, onion, olive oil, ketchup, chili powder, salt and 1/3 cup of water. Cook the ingredients on high until the onion and pepper are soft. Reduce the sauce to low and finish cooking for an additional 10 to 15 minutes.
4. Preheat a grill or skillet to medium-high heat.
5. Fry two pieces of imitation bacon for each burger.
6. Remove the tempeh segments from the marinade and form them into round, flat patties. Coat the grill or skillet lightly with the remaining olive oil and place the tempeh burgers on top. Cook the burgers for four to five minutes then flip them over. Place slices of vegan cheese on top and cook the other sides for another five minutes.
7. Toast four hamburger buns face down on the grill or in the oven. Remove the buns and smear both sides with mustard and ketchup. Place heaping spoonfuls of the green pepper and onion sauce on top of the mustard and ketchup.
8. Place the tempeh burgers on the bottom bun halves. Top the burgers with the imitation bacon, iceberg lettuce, onion rings and tomato slices.
Tags: five minutes, green pepper, green pepper onion, grill skillet, imitation bacon, ketchup Place, mustard ketchup
This satisfying cabbage soup has many appetizing flavors.
When cold fall and winter nights are upon us, a bowl of hot soup can be the most satisfying and soothing meal. This cabbage soup is a hearty dinner in itself, because it is baked on top of country bread, sausage and cheese. The whole family will enjoy this rich and tasty soup, while also gaining the dietary benefits of cabbage.
Instructions
1. Preheat the oven to 325 degrees Fahrenheit. Clean and wash the cabbage. Boil in water for five minutes or until limp. Drain well. Julienne the leaves and set aside.
2. Bring beef stock to a boil with the sausages in a 2-quart saucepan. Add dried herbs and chopped bacon if desired. Simmer 8 to 10 minutes until sausages are thoroughly cooked. Remove the sausages from the stock. Cut into thin slices and set aside. Cut the cheddar cheese into thin slices.
3. Melt the butter over low heat. In an ovenproof casserole dish (preferably terracotta), arrange three bread slices. Layer with the cabbage, sausage, cheese and remaining bread.
4. Drizzle the top of the bread with melted butter. Pour the boiled stock slowly over the top.
5. Bake for about 30 minutes, until the top bread layer is crisp and the soup is heated. Serve in soup bowls and season to taste.
Tags: minutes until, cabbage soup, into thin, into thin slices, sausage cheese, thin slices
Membership has its privileges in Houston's wine tasting clubs.
Wine tasting clubs in Houston, Texas, are part of a popular trend that not only educates the wine enthusiast regarding wines from around the world, but also provides a fun, relaxed atmosphere at planned wine tastings throughout the year to try local as well as world class wines. If you prefer not to attend scheduled wine tastings and pairings, your paid membership fee in some clubs includes delivery of the monthly chosen wine right to your door.
Discounts
At WineStyles The Vintage, members enjoy two great wines each month and receive discounts on wine purchases. The Wine Club Room is reserved for members and for private events. Membership is $34.99 per month, as of January 2011, and includes two bottles of club-selected wine each month that are accompanied by a description of the wine, the region of origin and suggested food pairings. Members are encouraged to stop by and enjoy a tasting at the northwest Houston location at Louetta and Cutten.
Free Membership
Membership to The Black Door is free and is a new concept in purchasing through a wine club. Your membership provides access to limited sales, events and private wine tastings. Members can also taste any wine before deciding on the purchase. The Black Door is a part of The Tasting Room Cafe and has three locations in Houston.
Food Pairings
The American Wine Society Houston Chapter offers wine and food pairing events in an effort to educate you as to what food to serve with your wine. Bring a homemade dish and choose a wine to pair with it at the chapter sponsored events. Members vote on their favorite pairing in each food category. Dues are $10 per month for membership in the Houston chapter, or $49 nationally, as of January 2011.
Educational classes
Old World Wine Club offers educational classes and events that feature wines each month based on your membership choices. You can choose a three-bottle monthly membership for $660 a year or a six-bottle monthly level for $1,300 per year, as of January 2011. The chosen wines will be delivered to you with information on the wine and food-pairing recommendations.
Tags: each month, January 2011, wine tastings, Black Door, tasting clubs, wines each, wines each month
Luxenkugel, also known as noodle pudding is a holiday favorite in many Jewish homes. Usually served as a side dish, it also makes a great lunch served on its own. The recipe can be made as a savory dish or into one so sweet it could actually be served as dessert.
Instructions
Make the original recipe.
1. Heat oven to 350 degrees.
2. Cook the noodles according to package directions. Drain well.
3. Melt the stick of butter or margarine and use a little to grease the pan.
4. Pour the rest of the butter in with the noodles. Add one large carton of cottage cheese and 6 eggs beaten well.
5. Add the garlic powder, salt, and pepper.
6. Pour mixture into 9 x 13 pan and bake in a 350 degree oven for 45 minutes to an hour. Kugel will be slightly brown on the bottom when done and noodles on top will be slightly crunchy.
Try these variations.
7. Add a small can of pineapple tidbits and ½-cup raisins to the mixture before baking. Omit the garlic powder.
8. Chop a small onion and fry up in olive oil. Add to the mixture before baking. Omit the cottage cheese.
9. Add an eight-ounce package of cream cheese to the mixture before baking. Omit the garlic powder. Serve with a fruit topping.
10. Instead of using a 9 x 13 pan, bake the basic recipe or any of the variations in well-greased muffin tins.
Tags: baking Omit, before baking, before baking Omit, garlic powder, mixture before, mixture before baking
Freeze dried food has many uses due to its lightweight and compact form. It is used by campers, backpackers and astronauts and is used for long-term storage kits, emergency food supply and survival kits for natural disasters. When food undergoes the freeze drying process, also known as lyophilization, it can be stored for years. Freeze drying machines work to dehydrate food while freezing it in a vacuum seal.
Freezing
The food is first placed in the chamber of the freeze dryer that freezes the food. The larger the object, the longer it takes to freeze dry. This process must be done very carefully. The food must be cooled below the lowest temperature at which the solid and liquid stages of matter can coexist or else melting could occur in the next part of the process.
Sublimation
When the frozen food is placed in the vacuum chamber, pressure is applied and the moisture is sucked out. This is the primary drying process and it happens fast so that the moisture in the food is converted directly into a gas before it has a chance to pass through the liquid phase. This is called sublimation. During sublimation, heat may be applied to speed up the process and any condensation is collected on a condenser plate. It is then removed by the vacuum in a second drying phase. Moisture content is extremely low, in some cases only 1 to 4 percent, which is why it makes such good food for travel. When a person wishes to eat a freeze dried meal for example, they may need to soak it before cooking it, to reacquire the moisture. Some freeze dried foods are eaten right out of the package, such as freeze dried ice cream.
There's something totally and utterly enjoyable about gum. It's fresh, it's tasty and it can sometimes curb the meanest of appetites. And as times change, so have the varieties. From fruity and minty to spicy and tangy, it sure seems, at one time or another, like every flavor has been available in the book. But, what exactly is in this chewy wonder that makes it chewy?
Features
The main ingredient, and the one that gives it that amazing chew, is gum base, a "non-nutritive, non-digestible, water-insoluble" substance that carries all those flavors we've come to love. Generally, the gum base is made up of elastomers (latex or synthetic rubbers), emulsifiers (lecithin or glycerol), resins (paraffin or wax), fillers (calcium carbonate or talc), fats (vegetable oils) and antioxidants (BHT), but will vary depending on the brand. Quite a lot of ingredients for such a little stick, don't you think?
Function
To incorporate the gum base into the gum itself, it is melted until it becomes a thick syrup so it may be filtered to a clear base where it could then be transferred into a vat. Once in the vat, the rest of the ingredients would be added. Powdered sugar, a fairly common ingredient, is added at this time with its quantity and texture dependent on the desired rigidity needed for the gum. After that, corn syrup or glucose is used to stabilize the gum base and maintain its pliability. From there, flavors, sweeteners, colorings, softeners, preservatives and additives are put in we have our gum.
Types
Not that surprisingly, the type of gum, not necessarily the brand, dictates the amount of gum base to be used in its composition. For bubble gum, you should find that only 15 to 20 percent of its make up will be gum base. Regular chewing has a higher quantity of gum base, racking in at 20 to 25 percent. The highest measure of gum base, at 25 to 30 percent, will be found in sugar-free chewing gum.
Potential
Currently, researchers are trying to find a way to make a biodegradable version of this common gum ingredient, using corn protein as the main ingredient of its composition. As of late, large gum manufacturers are still making their own gum base centered on traditional techniques (i.e. no corn protein).
Expert Insight
Though dentists often recommend chewing the sugar-free variety, studies have shown that the sugar carried in the gum base is actually rinsed out of the mouth from your saliva.
Tags: common ingredient, corn protein, main ingredient
Renting a commercial popcorn popper can add another layer of fun to your next gathering. Whether you are having a movie night under the stars, a party or a fund-raising event, a popcorn popper is sure to attract attention, not to mention hungry people. This type of popper works on the same principle as the poppers that are used in homes. You have to keep the kernels moving in hot oil then give them a place to land when they start exploding.
Instructions
1. Plug in the machine, and make sure all the vent holes are uncovered. The popper needs air to work.
2. Switch the kettle heat, motor and exhaust fans on. The kettle heat switch starts to warm the kettle, which is what heats up the oil the popcorn is popped in. The motor runs the agitator so the popcorn cannot burn. The exhaust fan serves two purposes, it removes overheated air from the machine, and it draws a crowd.
3. Place the correct amount of oil into the kettle, followed by the right measure of popcorn kernels. Close the lid on the kettle and let the machine get to work.
4. Rotate the handle on the kettle to dump the fresh popcorn into the bin. Salt as desired, and enjoy.
Make fried pork chops and gravy for your family, and watch them enjoy the meal.
Southern food recipes contain many fried, heavily-seasoned recipes. Fried pork chops in gravy is a delicious, southern comfort food, and a palate-pleaser. A crunchy fried pork chop covered in rich savory gravy is loaded with flavor, and high in calories. Make this dish for family dinners, family reunions or special events, and watch the food disappear.
Instructions
Fry the Pork Chops
1. Pour the flour, sugar, salt, pepper, garlic powder and onion powder into a large bowl. Mix the ingredients until everything is well incorporated. Set the bowl aside.
2. Wash the pork chops in cold water, and put them on a plate. Pour about 1 inch of cooking oil into a frying pan. Turn the burner on the stove on high, and let the oil heat. Sprinkle a little bit of flour over the top of the oil. When it starts bubbling when the flour is sprinkled across, the oil is ready for cooking the pork chops. Reduce the heat to medium high.
3. Dredge the pork chops through the flour mixture on both sides, and put the pork chops in the frying pan. Use tongs for picking up and turning the pork chops. Flip the pork chops in the pan every 3 to 5 minutes. Cook the pork chops until the breaded pork chops are brown and crispy.
4. Slide the tip of the meat thermometer into the side of each pork chop. When the pork chop reaches 160 degrees, remove them from the frying pan, and drain the pork chops on paper towels.
5. Remove the pan from the stove. Keep the oil in the pan. You need it for the gravy.
Make the Gravy and Serve
6. Add 1 cup of water to the remaining flour left in the bowl for dredging the pork chops. Mix the flour mixture with a spoon until it is a thin paste with the consistency of thin pancake batter. Add more water if necessary.
7. Place the pan with the oil back on the stove, and turn the heat to medium. Pour all the flour mixture into the oil a little bit at a time. Cook the ingredients in the pan on medium heat until it boils. When it starts boiling, reduce the heat to low.
8. Fill a cup with water, and add water to the gravy if it gets too thick. Add a couple spoonfuls of flour to the gravy if it's too thin. Stir in the flour until all of the lumps are all gone.
9. Set the fried pork chops in the gravy. Layer the pork chops on top of each other, if necessary. Spoon some gravy on top. Cook on low heat for 20 minutes. Remove from the heat and serve.
When I was growing up, a sure sign that fall had arrived was the appearance of roasted green chiles at the farmers market. Farmers would slow-roast the chiles over a fire until the skins blackened and blistered and sell them to you packed in paper bags. Roasted chiles and sweet peppers have a deep, smoky flavor, and it's easy to make them at home. All you need is a gas or charcoal grill and a bunch of peppers! Here is how.
Instructions
1. Choose peppers that have crisp, slightly tender flesh that is either bright green or fully colored. Wash and dry the peppers and then rub a thin layer of olive oil over each fruit.
2. To roast, place whole peppers over a medium flame on a gas grill. If using a charcoal grill, place the peppers in the middle of the grill over briquettes that are medium hot (you should be able to hold your hand a couple inches above the grill for about 5 seconds and the briquettes should be completely covered in ash).
3. When the peppers begin to blacken and blister, use tongs to flip them over. Remove the peppers from the grill when the skins on the second side of the pepper are blackened and blistered in spots and the flesh is soft (but not mushy). Keep in mind that chile peppers and smaller sweet peppers cook faster than large bell peppers.
4. Immediately after removing the peppers from the grill, place them into a paper bag. Roll the top of the bag down to seal it. Allow the peppers to sit for 30 minutes or until they have cooled down enough to handle.
5. If working with hot peppers, protect your hands by covering them with thin latex gloves (available at drug stores) before you prepare them. Hold a pepper upside down over a small bowl and pull out the stem of the pepper. Remove the seeds and pulp by squeezing the pepper from the top down. Then, place the pepper on a cutting board and slip off its skin. Slice the peppers open and remove the ribs by scraping them off with a paring knife. Pick off any remaining seeds.
6. At this point you can place the peppers into a container and refrigerate them for up to one week. Or, to freeze the peppers for later use, pack them into ?-quart or 1-quart freezer bags, leaving ? inch of headroom at the top of the bag. Seal the bag, being sure to squeeze as much air out of the bag as possible. Immediately place the bagged peppers into the freezer.
Tags: blackened blistered, charcoal grill, Fire Roast, Fire Roast Peppers, from grill, grill place, peppers from
Dim Sum is a Chinese expression that means "touch the heart" or "little heart." Many types of these delicious, individually-sized Chinese delicacies are made with rice flour and a variety of other non-gluten ingredients, with some spicy dipping sauce on the side.
Instructions
Steamed Rice Balls
1. Soak the white rice in cold water for 30 minutes and drain well.
2. Combine the green onions, water chestnuts, oyster sauce, chili sauce, ginger, garlic and salt in a bowl and stir until blended.
3. Form the mixture into balls about the size of a walnut and roll each ball in the white rice until it's coated.
4. Place the balls in one layer in a steamer. Make sure they don't touch. Steam for about 30 minutes, until the rice is tender. Make separate batches, if necessary.
5. Serve with dipping sauce (see recipe below).
Spicy Chinese Dipping Sauce
6. Place the lime juice, sugar and fish sauce in a bowl.
7. Stir the mixture until the ingredients are blended.
8. Add the shallots and peppers and stir well. Serve on the side with assorted dim sum.
According to Gumballs.com, gum chewing dates back to the Romans. Our American ancestors were the first to chew beeswax. Native Americans would chew spruce sap, a habit they handed down to the first American settlers. While the settlers found the flavor agreeable, they mixed the sap with beeswax to create a more chewable gum. You can easily make beeswax chewing gum, and the natural warm temperature of your mouth makes the beeswax gum soften as you chew it.
Instructions
1. Place water in the bottom of the double boiler. Add beeswax to the top. Bring the water to a boil until the beeswax melts. Measure out 1/3 cup of the beeswax. This does not have to be exact, as you will adjust for your personal preferences in sweetness and flavor as you go.
2. Add corn syrup and half of the powdered sugar. Mix together. If the mixture thickens, place it back over the double boiler. Taste test for sweetness. Add remaining powder sugar a little at a time, testing for desired sweetness as you go. If the gum is still not sweet enough, add a teaspoon more of the corn syrup and continue adjusting with the powdered sugar to suit your personal preference.
3. Place the mixture back over the double boiler and stir it to keep in a liquid state. Add three drops of flavoring, one drop at a time. Stir thoroughly and taste test. Add any additional flavoring, testing after each drop.
4. Spoon the mixture into an ice cube tray or other type of tray, and let it cool and solidify. Dip the bottom of the ice cube tray in hot water to release the beeswax chewing gum cubes from the trays. Cut the cubes in half or quarters, depending on your desired serving size.
Tags: double boiler, back over, back over double, beeswax chewing, corn syrup, cube tray
Many people enjoy eating almonds as a snack or adding the nutritious nut to trail mixes or hot cereals. Almonds, rich in manganese, vitamin E and magnesium, may help reduce LDL of "bad" cholesterol. Roasting almonds brings out their natural flavor and allows you to incorporate them into different meals or desserts. To give thinly sliced or slivered almonds extra flair, add salt, sugar, your favorite spice or condiment.
Instructions
Oven
1. Turn your oven to 170 degrees F. Allow the oven the preheat for 5 to 10 minutes, depending on the strength of your oven.
2. Add extra flavorings to the almonds, if desired. For example, add cinnamon and sugar to make sweet almonds. Place the almonds in a bowl and toss them with 4 or 5 tbsp. of sugar and 4 or 5 tsp. of cinnamon. Add 3 or 4 tsp. of vegetable oil to the almonds.
3. Spray nonstick cooking spray along the surface of a baking tray. Spread the slivered almonds across the tray so that as few almonds as possible touch each other. Put the tray with the almonds in the oven.
4. Bake the almonds for 5 to 10 minutes. Check the almonds often to prevent them from burning. Since slivered almonds are small, they cook and burn faster than whole almonds. The almonds are fully roasted when they turn golden brown.
Stove Top
5. Place a pan on your stove top and allow the pan to heat for about two minutes.
6. Pour the almonds into the pan. Add any desired seasonings, such as sugar or soy sauce, to the almonds.
7. Stir the almonds every 30 to 90 seconds.
8. Cook the almonds until they turn golden brown. Turn off the stove and remove the almonds from the pan using a spatula or spoon.
Tags: slivered almonds, golden brown, they turn, they turn golden, turn golden, turn golden brown, your oven
A VAT is a "value added tax" used in many countries and throughout the European Union that is placed on consumer goods. The VAT on wine varies by country and in the European Union, it ranges between 12 percent and 25 percent.
Significance
The rate of VAT on wines applies to all wines, both still and sparkling wine between 5 percent and 15 percent alcohol content. The highest VAT placed on wine is 25 percent in Sweden, Hungary and Denmark, while the lowest VAT of 12 percent occurs in Portugal.
Considerations
Many other countries use a VAT that is set at a certain rate regardless of the type of product being purchased. In Mexico, the VAT is set at 15 percent in most areas of the country and at 10 percent in towns that border other counties. In India, the standard VAT is 20 percent, but wine has an additional 5 percent VAT added to it.
Exceptions
In many countries, including all countries in the European Union, if wine is purchased in a non-VAT country and brought into a VAT country, the tax does not have to be paid. This exception only applies to wine in amounts considered appropriate for personal consumption, which is up to 90 liters of wine in the European Union.
Tags: European Union, between percent, between percent percent, many countries, percent percent
"Cucumber" is a fairly different card games, as players play their hands out without following suit until only one card remains. This last card is truly the clincher, and is the deciding factor for the outcome of each round. As you play the game, you’ll begin to understand the strategy it takes to set up your hand so that this last card will help you win. Try a few practice rounds before getting into the real nitty-gritty game play of "Cucumber."
Instructions
1. Determine the order of play by dealing out the cards until one of the players is dealt a Jack. This player becomes the first dealer for the game of "Cucumber."
2. Deal out seven cards to each player, starting with the person to your left and moving around the table in a clockwise direction until all players have a complete hand.
3. Play a card from your hand. The player to the dealer’s left will lead out any card she would like. Subsequent players will have the option of either playing a higher card than the last card played—meaning the cards increase in value as play moves around the table—or the lowest card in their hand. There is no “suit” for the game, so you may play any card from your hand that is higher than the previously played card. Cards are played directly in front of each player and are not removed from the table from trick to trick.
4. Continue to play cards until there is one card remaining in each player’s hand. This last card is the most important card in the round. It is the card that determines the loser for that round and the points awarded to that player. The player with the highest card wins the trick, but loses the round and receives the value of the card they’ve played, yet earns the deal for the next round.
5. Note the value of the card on the score pad and continue to play as already described until one of the player hits 21 points. This player is eliminated from the game.
6. Win the game of "Cucumber" by being the last person left at the table.
Tags: last card, each player, your hand, around table, card from, card from your
Before there was reconstituted lemon juice, there were lemons.
Lemon juice has become a staple in the American kitchen. In its purest form, you simply slice a lemon in half and squeeze all that natural goodness from it. But as with many products, with an eye toward convenience, lemon juice has long been available in a reconstituted form, making long-term storage more convenient and larger amounts of the juice more affordable.
The Real Thing
Natural lemon juice is mostly water. About 5 percent is citric acid, which is what gives lemons that distinctive sour taste. Lemons also contain several other chemicals that add to their tartness: malic acid, ascorbic acid--better known as Vitamin C--tartaric and fumaric acids, along with a few others in very small amounts.
Bottled Lemon Juice
Lemon juice concentrate is made by heating large amounts of the juice so that most of the water evaporates, leaving behind a thickened rich lemon essence. The oils from the lemon peel are also sometimes added for additional flavor. This concentrate is reconstituted by adding some of the water that was removed in processing. Preservatives are also added to extend the shelf life of the product.
Basic Formula
The ratio of water to juice greatly affects the tartness of the final product, so the reconstitution formula should produce a product that contains roughly 2/10 oz. of acidity to roughly 4 oz. of concentrate. A certain amount of cloudiness in the bottled product, caused by mixing the concentrated juice with water, is allowable according to FDA standards.
Using Reconstituted Lemon Juice
While its taste is noticeably different, reconstituted lemon juice can be used in any recipe calling for the freshly squeezed product. It can also be used to make lemonade, using a ratio of 1 cup of the bottled product to 2 cups sugar in 3 qt. of cold water. Bottled lemon juice can also be used in salad dressings, sauces and desserts.
Detox Formula
While reconstituted lemon juice is a good substitute for freshly squeezed juice in recipes, its use is questionable when included as part of a popular detoxification diet. Pure lemon juice, along with a few other readily available ingredients, are mixed with water and thought to have cleansing qualities. Chemicals used as preservatives in bottled juice can interfere with the detoxification process.
Tags: lemon juice, reconstituted lemon juice, along with, also used, amounts juice, bottled product, freshly squeezed
Use traditional Valentine's Day candy to decorate baked goods.
Whether you are hosting a Valentine's Day party, or you just want to make your sweetie a snack, there are tons of goodies you can make that fit the holiday's theme. When making Valentine snacks to fit the theme, you can't miss with snacks that incorporate hearts, or the colors pink and red. Taste-wise, the sweeter the better.
Red Jello
Use cookie cutters to make fun Valentine shapes out of jello.
Red or pink gelatin desserts make a good Valentine snack. Make it in a large bowl and serve it in individual cups with whipped cream or make it in the individual cups for easy serving. Paper cups with a love theme work well for this purpose. You can also make heart-shaped gelatin snacks. Make the jello, pour it onto a cookie sheet to set, and use a heart-shaped cookie cutter to cut out as many hearts as possible.
Chocolate Fruit
Chocolate-covered strawberries are easy to make but taste decadent.
Chocolate-covered fruit pieces make a sweet yet nutritional Valentine's Day snack. Dip strawberries, bananas and raspberries in melted chocolate, then place them on wax paper in the refrigerator to set. You can also dip other snacks like pretzels, peanuts and raisins.
Finger Sandwiches
Finger sandwiches are fun and easy to make for any party, but you can use a heart-shaped cookie cutter to make them fit the Valentine's Day theme. Make a whole sandwich, then press a cookie cutter into the center of the bread, so you have no crust and your sandwich is in the shape of a heart instead of a square.
Cookies and Cupcakes
Pink frosting makes cookies and cupcakes more festive for Valentine's Day.
Cookies and cupcakes may seem traditional, but traditions exist for a reason. They are a safe bet when you are not sure what people like to eat. Plus, you can decorate cupcakes with sprinkles, candy and icing. You can even make cupcakes or icing more decorative by adding a few drops of red food coloring to them.
Tomato paste is made by cooking tomatoes to reduce their moisture, producing a sweet, rich concentrate. It is used in many recipes as a thickener, binding agent or sweetener. If you do not have tomato paste for a recipe, you can substitute with tomato sauce. However, you cannot simply add tomato sauce in place of paste. You must allow an extra 30 minutes to turn the sauce into something that can substitute for tomato paste in any recipe.
Instructions
1. Preheat a sauce pan with medium heat on a stove top.
2. Pour 1 cup of tomato sauce, for every 1/2 cup of tomato paste called for in your recipe, into the preheated sauce pan.
3. Stir the tomato sauce with a wooden spoon until it comes to an even simmer. This prevents it from burning to the bottom of the pan.
4. Add 1 tbsp. of white sugar for every 1 cup of tomato sauce you used. Stir this for 60 seconds to dissolve all the sugar.
5. Allow the tomato sauce to simmer for approximately 30 minutes, stirring occasionally. Within 30 minutes, the tomato sauce should boil down to approximately half its original volume and begin to thicken.
6. Remove the sauce pan from the stove top and allow the thickened tomato sauce to come to room temperature. This may take up to an hour.
7. Stir the tomato sauce to even out its consistency. Use the thickened sauce just as you would tomato paste in the recipe.
Tags: tomato sauce, paste recipe, tomato paste, tomato paste recipe, every tomato, sauce with
Using a rice cooker is a quick and easy way to steam white or brown rice.
Steaming rice in a rice cooker is a simple task. You can prepare enough rice for an entire family in minutes by simply following a few quick instructions.
Instructions
1. Plug in the rice cooker.
2. Measure the rice in a measuring cup. The amount of dry rice will equal about 3 times as much cooked rice. (For instance, 1 cup of dry rice will equal about 3 cups of cooked rice.)
3. Rinse off the rice with water.
4. Pour the rinsed rice into the bowl inside of the rice cooker.
5. Fill the measuring cup with the amount of water you will need. You will need twice as much water as rice. (For instance, if you used 1 cup of rice you will need 2 cups of water.)
6. Pour the water into the bowl with the rice.
7. Switch the flip on the rice cooker into the "On" position. When the water has been cooked out of the rice, it should automatically switch off or into the warm position.
Tags: rice cooker, cooked rice, rice will, will need, equal about, into bowl
The Duramax LLY 6600 is a high-performance diesel engine first introduced in 2004. Understanding the specifications for this engine allows you to know whether it might fit into your engine rebuild project, and whether it has sufficient horsepower and performance to suit your needs.
Engine Type
The Duramax LLY 6600 is a diesel forced-induction engine that operates via turbocharger. This forces additional air into the engine, allowing for more robust combustion and a higher power output.
Performance
The Duramax LLY 6600 produces a total of 310 horsepower at 3000 rpm and 565 ft.-lbs. of torque at just 1600 rpm, making it a lazy cruising engine that has the ability to tow relatively heavy loads.
Other Features
The Duramax LLY 6600 contains a cold-start management system for chilly days and fast-heating glow plugs, a Garrett turbocharger nozzle, an improved cylinder-head design, a positive crankcase venting system, and an exhaust gas recirculation system to streamline performance while keeping fuel economy under control.
Mashed potatoes have long been considered a comfort food. A fluffy mound of piping hot whipped potatoes, topped with a pad of butter that melts into creamy rivers, provides a fitting companion to homemade fried chicken. Mashed potatoes and gravy is standard fare for Thanksgiving dinner and a natural with roast beef.
Identification
Mashed potatoes are made by first peeling and then boiling the potatoes in water until they are tender. The water is drained off, and the potatoes are mashed while still hot. A potato masher is typically used to mash the potatoes. A potato masher is a hand held utensil that consists of a handle attached to a flat surface. The flat surface is not solid, but riddled with holes, so that when pressed against the cooked potato, the potato will squish between the holes. An electric mixer can also be used to mash potatoes.
Warning
Potatoes are a starchy vegetable and it is important to thoroughly rinse the cooked potatoes with hot water prior to mashing. Failing to rinse and drain the potatoes will result in sticky mashed potatoes. A little hot milk and butter is often added to the potatoes during the mashing. Yet, if you add either ingredient too soon it will produce lumpy potatoes. For best results, mash potatoes when they are piping hot, to avoid lumps. Do not use a food processor to mash the potatoes as the fast spinning motion will create glutens and turn the potatoes gray and sticky.
Types
Mashed potatoes can be dressed up by adding additional ingredients. Garlic potatoes can be made by sautéing fresh diced garlic in butter and then folding into the mashed potatoes. Shredded cheese or diced onions or parsley can be added to mashed potatoes to give color and flavor. Embellishments to the mashed potatoes should be added after the lumps have been mashed from the potatoes.
Features
White potatoes, russets or Idaho potatoes make good mashed potatoes. Red potatoes can also be used for mashed potatoes, and they do not need to be peeled. Red potato skins are thin, and when boiled and mashed will provide color and flavor to the dish. They should be cooked so that they are tender when pierced with a fork.
Benefits
Left over mashed potatoes can be used to make potato pancakes. To do this, the mashed potatoes are mixed with some seasoning and raw egg, then formed into flat cakes and fried in a little oil until both sides are crisp. Mashed potatoes can also be used to top shepherd's pie, a casserole consisting of meat and seasonings and covered with the mashed potatoes before baking.
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Chile relleno -- an authentic Mexican recipe that uses mild poblano peppers -- is a favored side dish to Mexican entrees. When you use poblano peppers to make chile relleno, you are using a sturdy pepper that is not excessively spicy. Prior to stuffing, battering and frying the poblano peppers, the first task is to roast the chiles to remove their skins. The tender peppers left after they're roasted are ideal for making chile relleno.
Instructions
1. Start the grill and allow it to heat up. If you have a gas grill, preheat the grill on high and then turn down the heat to medium before adding the chiles. If you have a charcoal grill, light the coals and let them burn for about 30 minutes before adding the chiles.
2. Place the chiles into the colander and wash them under cool water. Cut the chiles in half lengthwise, leaving the seeds intact.
3. Arrange the halved chiles on the grill grate over the heat and allow them to roast for one to two minutes.
4. Turn the chiles with the tongs and roast them for one to two minutes.
5. Continue flipping and roasting until the chiles blister and blacken.
6. Remove the chiles from the grill and place them into the bowl. Cover the bowl and leave the chiles alone for 30 minutes to steam them.
7. Place the chiles onto a cutting board and use a serrated knife to scrape off the blackened skins.
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