No-bake oatmeal cookies are simple to make, take very little time and are ready to eat in about 30 minutes. Known by many different names, such as Quickie Candy, the whole process of making them takes around 5 to 10 minutes. Once they have cooled, they are ready to eat. These cookies are great for afternoon snacks and are the perfect first cookie recipe for beginning cooks.
Instructions
1. Melt one stick of butter in a large saucepan over medium heat.
2. Add the sugar, the cocoa and the water. Stir constantly to dissolve the ingredients.
3. Bring the mixture to a rolling boil and boil for 1 minute, stirring constantly. Use the timer to check the time.
4. Remove the pot from the heat and add 1/2 cup peanut butter. Stir until the peanut butter has dissolved and is incorporated into the cocoa mixture.
5. Add 3 cups of oatmeal. Use the wooden spoon to blend the oatmeal into the cocoa mixture. Add up to an additional cup of oatmeal if the mixture seems too thin or runny.
6. Use a regular tablespoon to spoon out the cookies onto waxed or parchment paper. Place the cookies at least two inches apart so they have room to spread.
7. Let the cookies cool for 20 to 30 minutes.
Tags: cocoa mixture, into cocoa, into cocoa mixture, peanut butter, they have
The desire for good food in America's kitchens has become a near obsession. With the variety available to consumers, the sky is the limit for food. But there is on caveat that must be adhered at all times to fully enjoy your food: preparation of the food in its raw state. There are guidelines for all foods that ensure the proper handling, cleaning, cutting and refrigerating are met and that your raw foods become the tasty cooked foods you are looking for.
Instructions
Raw Foods
1. Cooking any form of protein, from fish to meat and poultry, it is imperative that you use separate cutting boards, or at the very least, bleached and well cleaned ones, for your raw food preparation. A plastic cutting board is essential so that small particles of food do not get caught in the board like they do with wood boards. Use a bleach solution when cleaning your boards as well.Keeping all raw protein items from any contact of vegetables or other protein items is also needed. This will prevent cross contamination.
2. Cooking seafood requires it be kept chilled during its raw stage. Keeping pieces of fish wrapped in plastic on top of an ice filled bowl while preparing it will insure it stays fresh and will inhibit spoilage. Cleaning your knife between cleaning or cutting fish is another necessary step to prevent cross contamination. Again, keep your fish and its preparation separate from any other raw products and well chilled until cooking.
3. Preparing both beef and pork requires much the same as preparing raw fish. Both need to be cold, both should be separate from any other product and both should have the cutting boards used cleaned very well. An added step in the preparation of pork is placing it on the bottom of your refrigerator in case any of the juices spill over your holding container. This will prevent the juices from contaminating anything if they had a level of food under them.
4. Making any chicken dish is usually the one meat you must be most conscious of when preparing it. Raw chicken juices are the cause of many food illnesses and must be well maintained. Again, clean and bleached cutting boards are essential. Knives should be cleaned as well. The cutting board should have a layer of paper towels under it to insure that no juice escapes. Also, keeping it stored in an aluminum container will insure that there are no cracks that occur in some plastic containers. Keeping it far from any other ingredients will also insure food safety is obtained. Cleaning up after the preparation of chicken must be thorough and include bleach to make sure all food borne microbes are killed.
5. Cooking vegetables is a bit simpler in terms of preparation. Thorough washing of your raw vegetables is very important, even if the bags they come in say they are pre-washed. Keeping them cold after preparing will insure they remain fresh.
Tags: cutting boards, from other, will insure, both should, cleaning cutting
Pretzels are one of the most popular snack foods in the United States. Pretzels normally come in large bags, which prevents the snack from becoming stale. However, the downside is that the pretzels are not warm and chewy. For this, you will need to make the pretzels yourself.
Instructions
1. Pour 1 1/8 cups of water into the large mixing bowl. Add 3 cups of flour, 3 tbsp. of brown sugar and 1 1/2 tsp. of yeast.
2. Mix all the ingredients together with your hands until the mixture appears smooth and there are no chunky areas. If the dough becomes too dry add a small amount of water. If it is too wet add a little more flour.
3. Form the dough into small balls (about the size of a golf ball) in your hands. You may want to coat you hands in flour so the dough does not stick to your skin.
4. Lightly flour a cutting board or baking pan and roll the small balls into ropes. Stretch these out to be as thick or thin as you would like them to be. Fold the dough ropes into a pretzel shape by crisscrossing the two ends and sticking them to the middle of the rope.
5. Bring a pot of water with 1/2 cup of baking soda to a boil. Place the pretzels into the boiling water for five seconds. Place the pretzels on paper towels to dry them.
6. Grease the baking pan and place the pretzels on the pan, leaving room between each pretzel.
7. Preheat the oven to 425 degrees F. Bake the pretzels for 8 to 10 minutes.
8. While the pretzels are still warm, lightly brush them with water and liberally sprinkle course salt over top.
Whole grains of wheat, or wheat berries, are readily available at health food stores and specialty retailers. They are more nutritious than wheat flour, because they retain the wheat bran and germ, which are high in vitamins and minerals. Wheat berries are also high in fiber. Wheat berries may be added to many baked goods to provide extra texture and nutritive value.
Instructions
1. Pour the wheat berries into a large bowl, ensuring that there is enough room for the berries to double in size. Cover the berries to a depth of one inch with cold water, and soak them overnight. Add more water, if necessary. Alternatively, pour boiling water over the wheat berries and soak them for one hour.
2. Drain the berries in a colander for 20 minutes. Fold several layers of paper towel to make a pad, and use the pad to line a baking sheet. Pour the drained wheat berries onto the sheet and spread them in a single layer to dry, turning them occasionally.
3. Grind the wheat berries in a blender, food processor or spice grinder. Use them coarsely ground in yeast breads and rolls, where they will absorb extra moisture from the dough. Use them at a medium grind for muffins and biscuits, where there is less baking time for the grains to soften. Use them finely ground in multi-grain cookies or flat breads.
4. Grind whole, dry un-soaked wheat berries to produce your own whole wheat flour for general-purpose use. A spice grinder or blender may be used for small quantities, or use a home flour mill for larger quantities. Use a fine mesh sifter to remove large particles from the flour, before use.
Though fermented pickles are ready to eat immediately after fermenting, most people can them.
Pickles made in a stone crock are called "brined pickles" or "fermented pickles." You can make brined pickles by soaking cucumbers in salt-water brine. The brine helps the lactic acid bacteria that appears naturally on the surface of the pickles convert the sugars in the cucumber into lactic acid. Unlike fresh-pack pickles, which get their sourness from vinegar, brined pickles get their sourness from lactic acid. Fermented pickles, like sauerkraut, can be stored for longer periods than their fresh counterparts-- up to 4 to 6 months, or longer if canned.
Instructions
1. Wash the cucumbers in cool water, using the brush to scrub them clean. Cut about 1/16 inch off the blossom end. Leave about 1/4 inch of the stem attached.
2. Wash the crock, the plate and the jug, and sterilize them using boiling water. Put the crock where it will sit for the next few weeks. Choose a clean place that is between 55 and 75 degrees Fahrenheit.
3. Put half the dill and half the spices in the bottom of the crock. Add the cucumbers and the remaining dill and spices.
4. Dissolve the salt and vinegar in the water in a separate bowl. Pour it over the cucumbers in the crock.
5. Place the plate upside down on top of the cucumbers. Fill the jug with water and set it on top of the plate to hold the plate under water. Check to make sure the pickles are all 1 to 2 inches under the brine.
6. Check the container several times a week. Remove surface scum or mold as soon as it forms. Remove, rinse, dry, and replace the plate and jug if they develop scum or mold.
7. Remove the pickles when they are done. Taste one to check them. If you fermented them at 70 to 75 degrees Fahrenheit, they will be done in roughly 3 to 4 weeks. At 55 to 65 degrees Fahrenheit, the process will take 5 to 6 weeks.
8. Pour the brine into the pot. Slowly bring it to a boil. Simmer it for 5 minutes. Pour it through a coffee filter set inside a strainer to reduce the cloudiness.
9. Pack the pickles into canning jars. Add the brine. Leave a 1/2 inch headspace. Close the jars using the lids and rings. Process the jars using the low-temperature pasteurization treatment.
Tags: brined pickles, degrees Fahrenheit, lactic acid, about inch, jars using, scum mold, sourness from
For the leanest ground meat, only use chicken breasts when grinding.
The tender meat of chicken complements almost any flavor or way of cooking. Due to this, it has been used throughout the world for thousands of years as a protein source. Full of niacin, selenium, and vitamin B, chicken is a healthy means of obtaining needed protein in your diet. However, this does not have to be in a whole form, and can also be ground to form burgers, balls and used in any way that regular ground beef is.
Instructions
1. Rinse the chicken meat under running water, ensuring every piece has been rinsed. Pat it dry with paper towels, discarding them afterward. This removes any excess bacteria from the outside of the meat.
2. Place the meat on the cutting board. Chop it in to 1-inch cubes.
3. Place the meat in the processor. Screw the lid on tightly.
4. Turn the machine to pulse setting. Press a high-speed button, holding it for one to two seconds and then letting it go and allowing the meat to rest at the bottom of the machine. After one to two seconds, press the button again.
5. Continue pulsing the chicken as in step 4 until the desired consistency has been achieved. Remove and use as desired.
Taco salad originated in the state of Texas. It is a fusion of the Mexican taco with the American salad. Taco salad is a widespread dish served in many places and prepared in many ways. It is praised for its perceived simplicity and health benefits, and it remains a popular dish today.
History
Taco salad is one of the representative dishes of Tex Mex cuisine. Tex Mex cuisine developed in Texas during the 20th century, and its name comes from the Texas-Mexican Railway. Pioneers brought Anglo influences to Texas, where the Tejanos (Texas-born Mexicans) lived. As a result, the ingredients from their different cultures blended together. Tex Mex combines elements of Anglo, Spanish and Mexican cuisine.
Ingredients
A taco salad is basically a taco without a taco shell. Typical Tex Mex ingredients in a taco salad include meat, cheese, beans and sour cream. Adding lettuce and tomatoes to the mix makes taco salad a "salad." The ingredients in a taco salad can vary according to preference. Some people add condiments and seasonings to their taco salads such as guacamole, salsa, garlic and cumin. Although taco salad originally omits the outer tortilla of a taco, people often serve it in a tortilla bowl. Sometimes, tortilla chips are added to the taco salad or served alongside it.
Use
People can enjoy taco salad at various locations. Taco salad is served at dine-in restaurants, fast food places, on the streets and at home. At home, taco salad is a convenient dish because it is a quick recipe and a good way to get rid of leftover ingredients. Taco salad is versatile, and people can arbitrarily create their own versions of the taco salad recipe. Some people also eat taco salad as a healthy food, adding more wholesome ingredients.
Nutrition
People often think taco salad is healthy because it is a "salad." In reality, whether taco salad is good for you depends on which ingredients are used. For example, a taco salad with more meat and salad dressing will have more calories than one without. Like many other foods, taco salad can be good for you if eaten with healthy ingredients and in reasonable portions.
Influence
The taco salad is a dish that invites experimentation and creativity, and it reflects the diversity and cultural exchange of food that still takes place in the present. A taco salad in Texas won't necessarily taste the same as a taco salad elsewhere, because people can always introduce new twists cuisine that make eating dishes like taco salad a unique experience.
Making a large, simple salad to serve at a lunch or dinner requires minimal ingredients and time to produce over 10 servings. The key to making a simple salad appetizing is using fresh ingredients and flavorful dressing. There are several different large, simple salad recipes to choose from, each with their own flavor to complement any dish.
Caesar Salad
A large Caesar salad requires one head of washed and chopped romaine lettuce, 1 cup of croutons and 1 cup of grated Parmesan cheese for the base. Toss these ingredients together with a pair of large spoons to mix thoroughly. Directly before serving, pour 1/2 cup of Caesar dressing over the top of the salad. As you pour the dressing, stir the salad with a spoon so all of the lettuce and croutons receive a light coating. To change the salad up, make it a chicken Caesar by adding 1 cup of chopped chicken breast.
Green Salad
A large green salad requires 2 cups of chopped romaine lettuce, 2 cups of chopped iceberg lettuce, 2 cups of chopped spinach and 2 cups of chopped baby arugula. Mix the greens together in a salad bowl and add 1/2 cup of a light oil-based Italian dressing. If you want to make your own dressing, whisk 3/8 cup of olive oil, 1/8 cup of vinegar and 1 tsp. of lemon juice in a bowl before mixing with the salad. Make the salad easier by purchasing two 1-lb. bags of pre-mixed greens from your local grocer.
Pasta Salad
A large pasta salad requires 4 cups of cooked noodles, 1/2 cup of black olives, 1/2 cup of sliced cucumbers and 1 cup of shredded carrots. Add color and variety to the dish by choosing a bag of mixed pasta instead of a single kind. Mix all the ingredients in a bowl with a large spoon to combine the salad thoroughly. Top with 1 cup of your favorite bottled dressing and stir to coat all of the ingredients in a thin layer before serving.
Waldorf Salad
A simple Waldorf salad requires five chopped and peeled apples, four diced celery stalks, 2 cups of raisins and 2 cups of chopped walnuts. Mix all of the ingredients in a bowl with a large spoon before tossing with salad dressing. Make the salad dressing from 2 cups mayonnaise and 1/4 cup of vinegar, whisked together in a bowl. Serve the salad in individual bowls or plates lined with a leaf of romaine lettuce for presentation.
Choose a cheese gift for the cheese-lover in your life.
Gifts related to food are popular for people who like to cook or simply enjoy fine foods. When you are shopping for someone who particularly loves cheese, consider choosing a gift themed around that dairy delight. One idea is to give an edible cheese gift, but there are other cheese-related gifts you could select as well.
Cheese Gift Basket
Put together a cheese gift basket for someone who loves munching on cheese. Many supermarkets have large, artisan cheese selections these days, so you can likely find plenty of cheese at your local grocery store. Otherwise, go to a gourmet food store and choose some cheeses there. Select a variety of different cheeses, such as smoked cheddar, gouda, feta, goat cheese, provolone or Parmesan.
Cheesecake
Another option for an edible cheese gift is a cheesecake. Cheesecake is typically made with either cream cheese or mascarpone cheese and is a good sweet option for the cheese lover in your life. Consider choosing a cheesecake with sections that are topped with several different toppings, such as fruit, chocolate or nuts.
Cheese Platter and Knife
Someone who enjoys eating cheese likely also serves a wedge or two when entertaining guests. Select a cheese platter so their offerings look even better. You can find all sorts of cheese platters, such as platters made from butcher block, to ceramic platters. Add a decorative cheese knife with the platter.
Cheese of the Month
Choose the cheese gift that keeps on giving and sign your friend up for the cheese of the month club. Some clubs will send a different cheese every month for as long as the gift lasts. Other clubs will send cheeses from a specific region or country, such as Italy or Spain.
The presence of dandelions, which are easily recognized by the yellow flowers they produce, is considered by many homeowners to be a nuisance. The flowers eventually lose their color and turn into fluffy heads of seeds that are dislodged and distributed by the wind. Dandelions can quickly spread to cover large sections of a yard unless preventive measures are taken. Keeping a lawn free of dandelions requires vigilance and physical work, and sometimes the application of a weed killer.
Instructions
1. Walk through your yard to locate any growing dandelions that are sprouting out of the ground.
2. Grip the dandelion by the base of the stem as close to the ground as you can. If the dandelion is very close to the soil with the spreading leaves, work your fingers under the leaves to get to the stem underneath.
3. Pull the stem up and out of the ground as gently as possible to ensure you pull the entire root out of the soil. If the dandelion breaks off and leaves part of the root in the ground, the dandelion will quickly grow back.
4. Dig the dandelion out of the ground with a hand shovel if you are having difficulty pulling it by hand.
5. Spray any stubborn dandelions with an acetic acid-based weed killer. Follow all instructions on the packaging to avoid killing the grass accidentally.
Making soup without stock cubes is actually one of the tastiest ways to prepare this classic dish and do away with your dependence on dry bouillon cubes. Better yet, you will create a preservative-free dish, while limiting the amount of salt that you ingest. Nor do you need to be a master to pull off the job. Learning make fresh stock is easier than it seems.
Instructions
1. Buy meat cuts, depending on the kind of stock you plan to make. For chicken stock, use a leftover chicken carcass, or buy cheaper cuts of chicken--like backs and necks--and combine with aromatics, an essential addition to soup stocks.These include carrots, celery, onions, herbs, peppercorns, and other seasonings.
2. Add one quart of water to every pound of bones on whatever stock you make. Boil the aromatics along with the bones. Add cold water for a better stock, bring to a boil, and then simmer for two hours. Skim off the froth that builds from the top. If you are on a low-fat diet, remove the fat from a chilled broth that rises to the top in the refrigerator.
3. Once the stock is cooled, remove the bones and skim out the aromatics you want to remove. Cut or shred off any meat you wish to add back into the stock, or save it for a soup recipe. Strain if necessary.
4. Add salt when you make your soup, sauteeing up the vegetables or meat that you plan to add---along with other ingredients, so you can season to taste.
5. Look for rendering bones or other cheap meat cuts at the grocery store to make a beef stock. Roast the bones--preferably with some meat attached--at 400 degrees. Leave them uncovered in the oven until they turn a golden brown shade to bring out the flavors. Add the same aromatics, such as onions, carrots, or parsley, and cook for a couple hours. Some will even simmer soup bones for up to 12 hours.
If you enjoy rice, you'll find that it's simple to prepare in a commercial rice maker. These appliances -- which range from simple and inexpensive to more sophisticated and pricey -- take most of the work (and guesswork!) out of making consistent-quality rice. Automatic sensors shut the rice maker off after the water has evaporated, and most models have a feature that keeps the rice warm in the maker after it has finished cooking.
Instructions
1. Start by choosing good-quality rice. White rice should be a pure white color; brown rice should be a light brown nutty color. Avoid rice that has dark spots, lots of chips or blemishes. Rice can become stale, so check the expiration date.
2. Use a measuring cup to add the rice to the cooker pot of your rice maker. Don't use the scoop or cup that came with the rice maker; these are almost never standard measurements. One cup of uncooked rice will make approximately two cups of cooked rice.
3. Rinse the rice to release the starch, remove any contaminants and discourage it from sticking to the pot if your rice maker doesn't have a nonstick finish. Fill the cooker pot slowly with warm tap water, stirring the rice with your fingers to agitate it. Tip the cooker pan to drain the water, using your hand to prevent the rice from pouring out of the pot. Repeat, rinsing one or two more times until the water is almost clear.
4. Add the cooking water to the pot; follow suggestions on the package of rice you're using. As a general rule, use 2 times as much water as rice. You will need more water at higher elevations (2.5 to 3 times as much water as rice). You will also need more water if you're using brown rice (2.5 times as much water as rice) or if you want sticky rice. If you're using medium-grain white rice, use 1.5 times as much water as rice.
5. Gently shake the pot to level the rice, and wipe the outside of the pot with a dry cloth.
6. Put the lid on the pot, place the pot in the rice maker and turn the switch to the cook cycle. Depending on your altitude and the type of rice you're using, the rice will take 15 to 30 minutes to cook. The rice maker will automatically turn off when all the liquid has evaporated from the rice; you should hear a distinct click. Proper cooking depends on the steam inside the pot, so don't remove the lid while the rice is cooking.
7. Let the rice rest for 10 minutes after it has finished cooking before you remove it from the pot; some rice makers automatically add this time. Use a plastic paddle or spoon to remove the rice to avoid scratching the nonstick surface of the pot.
Tags: much water, much water rice, rice maker, rice will, times much
This flexible recipe is a great way to use leftover potatoes. Use mashed or smashed potatoes. A large baked potato from last night's supper works well, too. Just dice it up, skin and all, and rough smash it with a fork. Start with different potatoes and create a different potato pancake every time.
Instructions
1. Place the leftover mashed potatoes in a medium sized bowl. Add a tablespoon of heavy cream. Mix the two with a fork until the potatoes are soft and workable.
2. Add 1/2 cup shredded Gruyere cheese. Continue mixing with the fork until the cheese is well incorporated.
3. Season the mixture with freshly ground black pepper and Kosher salt to taste. Add dried or finely chopped fresh chives to the mixture at this time. Add a little more cream as needed to maintain a workable consistency.
4. Set a skillet over medium high heat. Cover the bottom of the skillet with a generous amount of olive oil. Let the oil heat to just before smoking.
5. Fashion the potato mixture into a large patty. Place the patty carefully into the hot oil.
6. Fry the potato pancake for several minutes until it is brown and crisp around the edges. Lift the pancake with a metal spatula.
7. Flip the pancake and continue to cook until the potatoes are heated through. Remove the pancake from the heat and transfer to a platter. Use the finished pancake as a base to plate roast pork or roast beef.
Tags: with fork, fork until, potato pancake, until potatoes, with fork until
If you like broccoli and like coleslaw then you will love broccoli slaw. In fact, even those who don't care much for broccoli may enjoy this simple three ingredient dish. If you traditionally serve coleslaw with your Easter ham try this for a refreshing change.
Many cooks may not like the idea of using a prepared coleslaw dressing but the Marzetti original coleslaw dressing has just the right amount of sweetness to give this broccoli slaw a sweet yet tangy taste. This broccoli slaw will take just minutes to prepare and is the perfect side dish to serve at home or at your next potluck or picnic.
Instructions
1. Empty broccoli slaw into a large bowl.
2. Add one cup of the Marzetti original slaw dressing, mix to blend.
3. Sprinkle with 1/3 cup dried cranberries (craisins).
4. Cover and refrigerate at least 2 hours to allow the flavors to blend. Sprinkle with 2 tablespoons shelled sunflower seeds (optional).
Fake fried shrimp can be made with imitation crab meat.
Surimi is a Japanese method in which fish meat is minced and rinsed in water and then manipulated into a stick-like shape. In North America, consumers know of the surimi method through imitation crab meat. But even though it is meant to simulate crab meat, imitation crab meat can be utilized to make any crustacean seafood, such as shrimp.
Instructions
1. Mix two eggs, garlic powder, 1/2 tsp. onion powder and garlic powder, pinches of black pepper and salt, and 2/3 cup milk in a bowl.
2. Mix, in another bowl, 2 cups flour, 1 tbsp. parsley, and 3/4 cups cornstarch.
3. Press the imitation crab meat in your hand, and roll it into a shrimp shape. If it begins to fall apart, add more pressure to the piece of shrimp you are making.
4. Submerge the imitation crab meat into the bowl of liquid ingredients.
5. Remove from the liquid ingredients and place in the bowl with the dry ingredients. Be sure the imitation crab meat is completely covered with the mixture.
6. Perform steps 3 and 5 for each shrimp you create. Place the shrimp on a plate before you begin heating the oil.
7. Fill a cooking pan with 2 inches of peanut oil. Heat the oil until it reaches 375 degrees Fahrenheit.
8. Drop each fully covered shrimp piece in the oil (do this in small batches). Once you notice the dough start to bubble, turn the shrimp over.
9. Remove fake shrimp when they're golden brown on both sides, placing on a paper-towel-covered plate.
10. Wait until the shrimp are completely dry and serve.
The fiber left over after pressing sugar cane can become art paper.
Although most paper is made from wood fiber, a growing number of companies are developing ways to make paper from bagasse --- the fibrous residue left over after the sugar cane has been pulped and the sugar extracted. In commercial production, bagasse is pulped in huge vats, using chemicals. You can make sugar cane paper at home, however, by combining the bagasse with other fibers, such as paper scraps and cotton fibers. You need to find a source for bagasse. Look for a Middle Eastern or health food market that presses their own sugar cane in a mechanical presser, and ask for the leftover bagasse.
Instructions
1. Choose the paper scraps you will use. Tear the paper into strips or pieces. Place the paper pieces into a bucket and cover with warm water. Let them soak overnight.
2. Place paper and bagasse into the blender. Fill the blender about half full. Use half paper and half bagasse. Add warm water until the blender is full and blend for around one minute or until the mixture resembles a paste. There can be some small pieces of paper or bagasse visible, but there should not be any large chunks.
3. Pour the paste into a bucket and mix in around one cup of dryer lint. Stir the mixture to incorporate the lint. Add two teaspoons of liquid starch and stir the mixture again. The starch helps prevent ink from soaking into the finished paper.
4. Stretch a piece of window screen material over a wooden frame and tack it in place. The screen should be flat and tight, with no warping. You can use an old wooden picture frame or a store-bought deckle. This is your mold.
5. Place your mold into the tub (you can also use a large sink) and fill with water so that the water covers the mold. Hold the mold under the water with one hand while you pour the pulp onto the mold with the other hand. Swish the mold around in the water until the pulp forms an even layer on top of the mold.
6. Lift the mold slowly out of the water. Let the water drain off the paper and mold and place it on a flat surface. Place the felt fabric over the mold, hold it in place and gently turn the mold and felt upside down and place it on a flat surface. The felt should now be on the bottom, with the mold on top.
7. Use a sponge to press as much water as you can out of the paper by pressing the sponge against the screen. Rub the sponge back and forth over the screen, wringing out the water when it becomes saturated. Ease the mold off the paper. The paper should remain on the felt. Gently but firmly press down on the paper with the sponge.
8. Cover the paper sheet with another piece of felt and transfer the paper and felt to a baking sheet. Place another baking sheet on top. Place the whole thing into a sink or empty tub and press down hard to remove more water. Remove the baking sheets and felt. Gently pick up the paper and lay it on newspaper, or hang it on a clothesline to dry. It takes one to three days to fully air dry, depending on the humidity. You can also dry the paper by running a blow-dryer, set to a low heat, over it until it is dry.
Greek cuisine has a long and rich history. Many of the Greeks' traditional foods had religious and philosophical meanings. Ancient Greeks never ate meat unless it was sacrificed to a god. They also believed that certain vegetables were either clean or dirty. Today, Greek food and culture has evolved into a very healthy and beneficial way to eat.
Greek Salad
The traditional Greek salad is loaded with heart-healthy leafy greens and tomatoes rich in antioxidants. It is topped with feta cheese, which is low in fat and easy to digest. The black olives and olive oil dressing are high in mono-saturated fat which raises HDL or good cholesterol levels and lowers the LDL or artery-clogging cholesterol.
Eggplants
Moussaka and melitzana salata (eggplant dip) are made with antioxidant-potent eggplants. Nasunin, found in the skin of the eggplant, protects the body from free radicals and also guards the fats in brain cell membranes. Eggplants also contain chlorogenic acid which helps lower cholesterol and contains anti-cancer properties. Eggplants are high in fiber, potassium, copper and vitamin B1.
Grape Leaves
Grape leaves are frequently used in Greek dishes as a wrapper for rice and meat. They are extremely low in calories and contain vitamin C, E, A, K, B6, niacin, iron, fiber, riboflavin, folate, calcium, magnesium, copper and manganese.
Spanakopita
Spanakopita is the tradition Greek spinach pie. Spinach is plentiful in Vitamins K, C, B2, B6, A, manganese, folate, manganese, folate, magnesium. iron, calcium, potassium, and fiber.
Garbanzo beans
Revithosoupa and other soups and many Greek stews are based upon the staple garbanzo beans (chickpeas). These beans are very high in fiber, and they are a good source of protein, manganese, folate, copper, phosphorus, and iron.
Greek Yogurt
Greek yogurt is eaten alone, with fruit, in a dip, or in some dishes. This yogurt improves intestinal health, helps build string bones, lowers blood pressure and may even help with weight loss.
You take that first taste of a new Mexican food recipe you've been slaving away at for hours. Suddenly, fiery heat races across your tongue and throat and you scramble for a glass of water. Your guests will be arriving any minute and, as you frantically ponder the options, your eyes move repeatedly to the fire extinguisher on the wall. This situation doesn't call for panic as there are several ways to tone down spice in a dish. Take a breather, drink some cold milk (not water), and read these tips to help make food less spicy. They are particular useful for Mexican Food recipes and Indian food recipes but can be used for almost anything.
Instructions
1. Curries and other Indian food recipes are easy to over-spice. Furthermore, sometimes even the spice called for by an Indian food recipe is too hot for some people to handle. To make a curry or other similar dish less spicy, try adding some yogurt or coconut milk. However, make sure it is plain/natural flavor as you don't want to end up with strawberry curry.
2. Yogurt works to lessen spice because it is a dairy product. Dairy products are effective at decreasing spice where as water is not. If you are dealing with a spicy Mexican food recipe, try adding some sour cream (which is also a dairy product) to make it less spicy.
3. If you are hesitating to alter the dish itself, consider providing a dip based on sour cream, yogurt, or other dairy product. Mango chutney is also useful for helping guests make food less spicy.
4. If you have the time, you can try diluting Mexican food recipes or Indian food recipes with more of the same. For instance, if you have made a rice dish that is too spicy, make another half of the recipe, omitting any spicy ingredients. Then mix it in with the original batch. Or, you can add/provide other solid ingredients (not water) that will dilute the taste. For example, mix chopped lettuce in taco filling or serve it with enchiladas that are too spicy.
5. If your recipe uses spicy ingredients that are large and visible such as whole chili peppers or chunks of hot pepper (in fresh salsa perhaps) or large pepper flakes you can try actually picking these out with a fork. Get the kids to help if you are short on time.
6. For soups and other foods of liquid type, you can add some cream or shredded cheese (notice a theme here?) to make it less spicy. You can also put in more of some of the other main ingredients. Cooking wise, dairy products are more easily added in individual servings rather than a big pot. If the soup is still to spicy, cook it down to make it thicker and then serve over rice.
7. Finally, if your dish can tolerate some sweetness, go ahead and add some sugar or honey, both of which will make it less spicy. This works well in some oriental dishes where sweetness is not a problem.
Tags: less spicy, Indian food, dairy product, food recipe, Indian food recipes, make less, make less spicy
Chemistry projects are a great way to learn use science as a tool.
Science projects can be a win in more ways than one. They're an excellent way to learn the scientific method. By conducting your own experiments, you'll learn to develop hypotheses, then test them, then draw conclusions about the validity of your hypotheses. Before you begin work on your winning chemistry projects, learn laboratory safety protocols.
Fog
Dry ice is carbon dioxide in solid form. It melts directly to gaseous form, with no liquid form in between. Because it's very cold, handle it with gloves.
When you place dry ice into hot or warm water, you get clouds of white fog. The fog is not carbon dioxide gas, but condensed water vapor. Because it's combined with invisible carbon dioxide gas, it's heavy and can be poured like liquid.
Experiment to see how much fog you get from various amounts of dry ice. With a pound of dry ice, you can create enough heavy fog to cover the floor of a medium-size room. Keep pets and children out of the fog, because carbon dioxide gas has a suffocating effect.
Crystals
There are many kinds of crystals, among them salt, sugar and diamonds. In this experiment, you grow crystals using recrystallization, a method in which a substance is dissolved in hot water and the mixture is then cooled.
Use water and borax. As the mixture cools, the borax will gradually appear as crystals. The crystals grow because of saturation; i.e., when no more solid can dissolve in the water, solid pieces form and, over time, collide, combine and grow larger, forming crystals.
What sizes and shapes of crystals will you get when, during the cooling phase of recrystallization, you grow them either in an ice bath, in the refrigerator or at room temperature? Warmer temperatures can help with crystal growth because of evaporation, but cooler temperatures can help get the process started more readily because cold slows molecule movement, thus increasing bonding. Test for optimal temperature conditions, then compare your results.
Perfumery
This experiment will demonstrate extract perfume from flower petals through a method known as enfleurage, and how changing the variables of the process will alter the scents.
Over time, solid, odorless fats can trap sweet-smelling constituents secreted by plant material. To perform enfleurage, use vegetable shortening to absorb the aroma of the petals, then use alcohol to extract the fragrance from the oil.
Construct a hypothesis about how many cycles of enfleurage you'll need to come up with a pleasing scent that is similar to that of the flowers whose petals you used. Repeat the experiment to discover how the scent is altered if you let the flower petals sit in the oil for longer or shorter periods of time. You may also try butter instead of vegetable shortening to see how it affects the fragrance.
Electrolytes
During strenuous exercise, the body loses electrolytes, which must be replaced because the heart and nervous system require electrolytes in order to operate properly. Once replaced, electrolytes are maintained by the body in a balanced concentration.
Sports drinks are marketed as a good way to replace electrolytes lost through exercise, so experiment to determine whether sports drinks contain more electrolytes than orange juice. You can do this with a multimeter, an instrument that measures electrical current. The level of conductance shown by the multimeter reveals which -- sports drinks or orange juice -- has the greatest proportion of electrolytes and is thus the best choice for electrolyte replacement. You can also compare various sports drinks.
When reheating food, it is important to follow the correct procedures to ensure the dish will taste good, be safe to eat and not be overcooked. Precooked casseroles or salads, such as a green bean and potato salad, are best warmed in a conventional oven at medium heat. The density of such dishes requires a steady, medium heat to ensure that the entire salad is heated through. Once the dish is safely reheated, it can be served and enjoyed by everyone.
Instructions
1. Remove the green bean and potato salad from the refrigerator and place it on a kitchen counter. Turn the oven on and set it to 350 degrees to preheat. Allow the casserole to sit on the counter to warm up while the oven is heating.
2. Unwrap the green bean and potato salad and loosely re-wrap it with tin foil. Place the dish in the center of the oven rack once the oven is ready and close the oven door. Set a timer for 10 to 15 minutes.
3. Check the temperature of the dish by placing an instant-read thermometer in the center of the dish. Remove the dish from the oven if the temperature reads 160 degrees Fahrenheit. Stir the salad, replace the foil and return it to the oven for an additional 5 to 10 minutes if the temperature is below 160 degrees Fahrenheit.
4. Remove the dish from the oven once it has reached the correct temperature. Remove the foil and place the dish on a heat resistant surface when serving.
Tags: bean potato, green bean, green bean potato, potato salad, bean potato salad, degrees Fahrenheit
In Italian, the word macchiato means "marked." A caffe macchiato literally means "marked with milk." A macchiato consists of a shot of espresso along with a layer of steamed and foamed milk. Making a macchiato takes practice, as you have to be able to properly steam milk and make an espresso.
Instructions
Steam the Milk
1. Fill a stainless steel pitcher with whole milk. Make sure that you add enough milk in the pitcher so that the milk reaches the level of the nozzle in your espresso machine.
2. Place the nozzle of the espresso machine in the pitcher on the top of the milk's surface and turn on the machine.
3. Steam the milk to create foam. Do this by swirling the milk in the pitcher around the nozzle of the espresso machine. Tap the pitcher to eliminate any bubbles that form. Steam the milk until the volume of milk has doubled.
4. Set the steamed milk and foam aside while you make the espresso.
Make an Espresso
5. Use a coffee grinder to grind the espresso beans until they are very fine, but not powdery.
6. Fill the filter basket of the espresso machine with the ground espresso beans.
7. Place the espresso cup under the handle of the espresso machine and pull the handle down to make the espresso.
8. Watch as the espresso fills your espresso cup about 80 percent full.
Add the Steamed Milk to the Espresso
9. Hold the espresso cup at a slight angle.
10. Pour the steamed milk and foam onto the center of the espresso in the espresso cup. Be sure to pour enough steamed milk and foam to fill the cup the rest of the way.
11. Try creating patterns and designs when you pour the steamed milk and foam onto the espresso. This might take some practice, but once you master the technique, you'll impress your guests with your Macchiato coffee making skills
The original Andes Mint was the Creme de Menthe flavor. The Andes thins candies now come in Mint Parfait, Cherry Jubilee, Toffee Crunch and Creme de Menthe Sugar Free. The nutritional content of all the flavors are similar.
Calories
Each Creme de Menthe flavored mint contains 25 calories. The Sugar Free has 22.5 calories.
Fat
One Andes Creme de Menthe mint contains 1.6 grams of fat. This means that 15 of the 25 calories in an Andes Mint come from fat. The sugar-free mints contain the same amount of fat as the traditional mints.
Sugar
There are 2.75 grams of sugar in each Andes Creme de Menthe mint. While the sugar-free version doesn't contain sugar, it does contain 2.5 grams of sugar alcohols. This is important information for those following diets that require avoiding sugar and sugar alcohols.
Nutrients
Andes Creme de Menthe mints contain a small amount of protein and calcium. The sugar-free variety, though, contains much greater amounts of calcium and iron. One serving of eight Sugar Free Andes mints provides 35 percent of the calcium and 8 percent of the iron the average person requires daily.
Allergy Information
No variety of Andes Mints contains nuts or gluten, and all are safe for those with peanut allergies to consume. They do contain soy and milk and should be avoided by those with allergies to these foods.
Tags: Creme Menthe, Andes Creme, Andes Creme Menthe, Sugar Free, Andes Mint, Andes Mints, calories Andes
Nut oils have become popular since their health benefits have been made known. Almond oil is often found in two different forms: refined and cold pressed. The type of almond oil you have on hand will determine the cooking method you can use. Follow the steps below to properly use your almond oil in order to get the most flavor and health benefits from this nut oil.
Instructions
1. Examine your recipe. Look for the cooking method used and the type of oil or butter required. If your dish requires high heat such as baking or frying, you will want to choose refined almond oil.
2. Choose your almond oil based on the cooking method. Refined should be used for baked and fried dishes while cold pressed is best for cold applications. Refined almond oil is not as flavorful as cold pressed, but it is more stable at higher heats. This makes it a better choice for heating and in dishes where you do not want as much of an almond flavor. Cold pressed almond oil is very nutty, and the more of it you use, the more almond flavor your dish will have.
3. Replace 1/4 to 1/2 cup of the oil or butter in baked dishes with cold pressed almond oil. This will add a slightly nutty flavor to the dish, and it is best if the baked dish has complementary flavors. Generally, the more almond oil you replace for vegetable oil or butter, the greater the almond flavor in your finished product. You can use refined almond oil if you do not want your baked goods to taste as strongly of almonds but still want to replace the oil.
4. Replace all of the oil with cold pressed almond oil in cold applications such as a drizzle over a finished dish or for salad dressings. Almond oil used in this way as a finishing touch will be best over salads which include slivered almonds or over an almond crusted fish. Just as in baked dishes, the more almond oil used, the greater the nutty flavor.
5. Replace all of the oil or butter in high heat cooking methods such as frying, sauteing, and baking with refined almond oil.
6. Continue to prepare the dish as directed by your recipe with the almond oil substitute.
Tags: almond flavor, cold pressed, cooking method, more almond, pressed almond, refined almond, almond flavor your
Serving soup in a bread bowl is one of those interesting things that many people enjoy when eating out in restaurants. Making this special treat at home is not only simple, but family and guests alike will be impressed as they are served piping hot soup out of attractive bread bowls.
This is also a great way to make soup a more satisfying meal. Serving soup in a bread bowl will turn soup into a delicious main meal.
Instructions
1. Using the serrated knife, carefully slice off approximately 1/2-inch from the top of the loaf of bread. Set this sliced-off portion of bread aside. This portion can later be placed on top of the filled soup bowls as an attractive "lid."
2. Carefully begin to hollow out the remaining bread to make it hollow. Be sure to leave approximately 1 1/2 inches of thickness around the outside of the bread.
3. Using the pastry brush and olive oil, brush oil liberally on every inside surface of the bread bowl. This serves to seal the bowl so that when the soup is later placed in the bread bowl, it will not seep through the bread.
4. Bake the bowl on a sheet for 15 minutes at 350 degrees. Remove the pan from the oven when the bread bowls are golden brown.
5. Cool the bowls slightly on a wire rack and then fill them with soup or stew and serve.
Given the variety of cooking oils available in the supermarket, how can you decide which is the best option for cooking? The healthiest oils are those made up of monounsaturated or polyunsaturated fats. Monounsaturated fats are associated with lowering total cholesterol and bad (LDL) cholesterol levels, and they are noted for raising good (HDL) cholesterol levels. Polyunsaturated fats are also associated with lowering total cholesterol and LDL cholesterol levels.
Olive Oil
One of the most popular cooking oils is olive oil. This oil, which is high in monounsaturated fat, has been connected to a lower risk of heart disease and breast cancer. Extra virgin olive oil is rich in polyphenols, a type of antioxidant. Olive oil is used for all-purpose cooking, and it is also an especially good choice for making salad dressings. The taste of olive oil depends on its type, and that can range from a mild to bold flavor.
Peanut Oil
Peanut oil is another oil rich in monounsaturated fat. It is one of the best choices for Asian cooking--it has a high smoke point (key for stir-frying) and has a long shelf life.
Canola Oil
Another option for all-purpose cooking--including baking and sauteing--is canola oil. This oil is also high in monounsaturated fats. It has a mild flavor that does not interfere with the main flavors of the dish being prepared.
Walnut Oil
Walnut oil has high levels of omega-3 fatty acids. Omega 3 acids are associated with heart health and brain function. This expensive oil--which has a strong nutty flavor--is best used for baking and as a component of salad dressings.
Sunflower Oil
Sunflower oil is an excellent source of vitamin E, which is an antioxidant. It is a polyunsaturated oil which helps lower cholesterol. Sunflower oil is a good choice for frying foods--it has a high smoke point. However, it should be noted that oil should not be re-used for frying. The re-use of frying oil can lead to the formation of unhealthy trans-fats.
Cautions
In general, oils should be used sparingly. Daily intake of fats and oils should be limited to about 33 percent of a person's daily intake of calories. For women, this amount is equal to 5 tablespoons of oil; for men, 7 tablespoons are sufficient.
It's easy to make yogurt at home. The only tricky part is getting the temperature right. Follow these steps to make yogurt in any flavor you choose.
Instructions
1. Sterilize 4 8-oz. glass jars and their lids. Boil them in a pot filled with water for 10 minutes. Turn off the heat, put the lid on and let them cool down. Make sure you don't skip this step.
2. Pour 1 quart of milk into a pot or double boiler.
3. Heat the milk slowly, stirring constantly.
4. Stop when the milk reaches 180 to 185 degrees F according to a thermometer.
5. Remove the milk from the heat and let it cool to 105 to 110 degrees F.
6. Add 1/4 cup plain store-bought yogurt to the milk and stir until the yogurt dissolves.
7. Pour the milk into the jars and close the lids tightly.
8. Incubate the yogurt. The jars must stay warm, between 105 to 120 degrees F. Place the jars in a pot or other container filled with warm water. Monitor the water with the thermometer and add hot water as needed to maintain the temperature.
9. Occasionally check the yogurt to see if it has jelled. This can take around 4 to 6 hours or longer.
Every year, people are becoming more health conscious when it comes to food. Calories count. Sometimes we want to cut extra calories in the foods we prepare for our families. Sour cream substitutes are one of the ways that we can reduce the amount of fat and calories in our diets, while still preparing those dishes that call for sour cream.
Low-Fat Sour Cream
The obvious choice is to substitute low-fat or fat-free sour cream. It has the same consistency as regular sour cream and tastes almost identical. Both are readily available in stores, and are comparable to regular sour cream in price.
Plain Low-Fat Yogurt
Another healthy sour cream substitute is plain yogurt. Use the low-fat version or fat free if you are trying to cut down on calories. Replace sour cream in your recipe with an equal amount of yogurt. You may notice that the consistency of the food is a bit thinner when using yogurt, but the taste is pleasant and hard to differentiate. Avoid using the non-fat variety in baked goods, as it tends to break down in high heat.
Make Your Own
If you are feeling creative, you can replace the high fat content of sour cream with a higher protein substitute made from cottage cheese.
2 tbsp. low-fat milk
1 tbsp. white vinegar
1 cup of low- or non-fat cottage cheese
Blend all ingredients together in your blender or food processor until creamy.
The homemade substitute can be used in place of equal parts sour cream. This recipe is especially good in dips or as a garnish on foods.
Quark
Quark is a smooth cheese from central Europe that is becoming increasingly available in U.S. stores. Its creamy consistency and rich flavor make it a good substitute for sour cream. Low-fat and fat-free varieties are also becoming more popular. Quark is also an excellent source of protein.
The Boston Opera House is located at 539 Washington Street, right in the heart of the theater district and near South Station. Because so many people come to attend shows here, there are plenty of places to eat out. These range from formal steakhouses to cafeteria-style restaurants.
Fajitas & Ritas
This Beacon Hill favorite has been serving inexpensive Mexican food to Bostonians for decades. The setting is casual, with colorful murals on the walls. Sizzling chicken, beef, and vegetarian fajitas are on the menu--with all the accompaniments like salsa and sour cream and guacamole. The restaurant also offers smoked barbecue and quesadillas and nachos. Wash it all down with a margarita.
Fajitas & Ritas
25 West St.
Boston, MA 02111
617-426-1222
www.fajitasandritas.com
BiNa Osteria
This Italian-style bistro is an upscale choice that is open late for dinner, after as well as before shows. The late-night seating for dinner is at 10.30 p.m. The setting is modern, with all white walls and tables and black chairs. The appetizers feature bressaola and other antipasti, which are sold at premium prices at the gourmet grocery store that is attached. Entrees include risotto with duck and "malfatti" homemade pasta with lobster.
BiNa Osteria
581 Washington St.
Boston, MA 02111
617-956-0888
www.binaboston.com
Marliave
This upscale restaurant is located in an atmospheric building that has been a restaurant since the nineteenth century and briefly served as a speakeasy during prohibition. It still serves a wide variety of cocktails and turns into a bar after dinner. But dinner is well worth going to with options like a raw bar with oysters and clams. Entrees include steak frites and rabbit with truffles.
Marliave
10 Bosworth St.
Boston, MA 02108
617-422-0004
marliave.com/menus/dinner.php
Tags: BiNa Osteria, Boston 02111, Entrees include, Fajitas Ritas, Opera House
Many cooks have finished a spicy recipe only to find the tell-tale symptom of cutting peppers without proper protection. Food grade plastic gloves are essential to preventing the hot oils of peppers like jalapenos and habaneros from seeping onto skin, although occasionally this step is missed or disregarded as most people think they can wash the heat away. Water is only marginally helpful in removing capsaicin, which is the chemical responsible for heat in hot peppers, from the skin. Thankfully there are simple remedies that can help to cut through the hot oils on the skin,clothing, work spaces, and utensils.
Instructions
Hot Pepper Oil on Hands
1. Stop cutting peppers immediately when burning sensation occurs. Do not touch mucous membranes or clothing.
2. Splash full-strength vinegar on hands to break down the hot pepper oil. Rinse hands under cold running water.
3. Scrub wet hands with salt under and around fingernails and in the creases of fingers and palms. Use a fingernail brush to wash the cuticles and nail tissue.
4. Finally, wash hands thoroughly with dish soap and water.
5. Dry hands completely. Repeat steps as necessary to remove all oils.
6. If burning persists after oils have been removed, soak hands in a bowl of milk and rinse with dish soap and warm water.
7. Moisturize hands well to prevent drying from the use of salt and vinegar.
Remove Oil from Clothes and Towels
8. Remove the apron or clothing immediately and soak in warm water.
9. Add dishwashing detergent to the soak water, and if possible, directly to the oil stain on clothing.
10. Allow clothing to soak for 5 to10 minutes before washing in hot water with laundry detergent.
Remove Oil From Cutting Boards and Counters
11. Spray the counter or cutting board liberally with a solution of ¼ cup of vinegar to 1 quart of water.
12. Wipe down the counter or cutting board with a wet towel.
13. Go over the counter top or cutting board with hot, soapy water. Dry the area completely. Place cutting board in dishwasher, if possible.
Remove Oil From Cooking Utensils and Knives
14. Immediately place the item in the sink, preventing it from touching any other utensils, clothes, or counter tops.
15. Rinse the utensil with vinegar, followed quickly by a rinse with hot water and dishwashing liquid.
16. Metal utensils can be washed in a dishwasher using the setting for pots and pans. Plastic utensils should be washed on a normal wash cycle with dishwasher detergent.
Feature several varieties of cheese on a cheese tray.
A cheese tray should be attractive as well as appetizing. It will be one of the first or last things presented to your guests, depending on whether it's being served before or after the meal, and as such, serves as a first or final impression of the meal you've prepared.
The Platter
The first step in designing a cheese tray is to select the platter. Choose a flat platter, without grooves or rims that can make cutting the cheese difficult. While plastic platters are common, wood, earthenware, wicker, marble or glass provides a more attractive surface. Wood is a good choice if you will be cutting the cheese on the platter, and marble has the advantage of keeping cheese at a consistent temperature, making slicing easier.
Arranging Whole Cheeses
If you are presenting a cheese platter to a small group, leaving the cheeses whole can provide an attractive presentation. Place each cheese on a large flat leaf. If you're using a leaf from your garden, make sure it hasn't been exposed to pesticides. Position the cheeses with their cut side out, and leave room between the cheeses. Provide a separate knife for each cheese to avoid mixing the flavors.
Arranging Cut Cheeses
If you are serving a cheese tray at a cocktail party, you'll probably want your guests to be able to pick up the cheese quickly, without bothering to slice it. Arranging a platter of cut cheeses can be just as attractive as a platter featuring cold cheeses. Start by looking at the platter for inspiration. A round platter lends itself to overlapping triangles of sliced cheese, arranged in concentric circles. Consider interweaving the cheese slices with crackers, making it easy for a guest to grab a slice of cheese and a cracker at the same time. Consider arranging cubes of different types of cheeses in the corners of a rectangular or square platter, with a basket containing crackers or bread in the middle. Create rows of cheeses on a square or rectangular tray. If you choose this design, make sure the cheeses are easily distinguishable so the rows provide a distinct contrast.
Fruits and Condiments
While leaves, parsley and flowers can provide an attractive garnish to cheese platters, using edible garnishes is both practical and attractive. Green and red grapes look good with wedges of Brie or Camembert. Pomegranate seeds provide a nice touch when scattered over cubes or slices of Havarti cheese. Apple slices can substitute for crackers, layered with slices of cheddar cheese. If using apples, make sure to soak them in a citric acid solution first to prevent browning. Consider adding a small bowl of honey mustard to a cheese tray that includes cheddar or jack cheese. Figs, dates and nuts can also add both beauty and flavor when included on a cheese tray.
Tags: cheese tray, make sure, cheese platter, cheese tray, cutting cheese, each cheese
Wine tasting is often intimidating for most people and it shouldn't be since in the end, the only thing that really matters is if you like it or not. Here are a few quick tips to help you savor the flavor.
Instructions
1. Observe the wine. Is is clear and clean or does it have a cloudy look to it? The former is usually an indication of good wine making while the latter might indicate that the wine is of poor quality.
Color is also an indication of maturity. Young white wines are usually pale in color while older ones can be straw colored and are more golden.
Young red wines are dark or purplish while older red wines can take on a red brick or amber color.
2. Smell the wine. Your nose is much more sensitive than your taste buds and this sensitivity can help to tell you more about the flavor of wine than by just drinking it.
Check for "off" odors. Does the wine smell moldy or have a strong vinegar smell? This first sniff isn't to detect the fine subtleties of the wine, but simply to make certain the wine has not gone bad.
If the wine passes this first sniff, you will want to inhale deeply in order to let your nose experience all of the various nuances of the wine. Savor this smell as you go on to sipping the wine in step 3.
3. Take a sip of the wine and hold it on your tongue, breathe in to help release the flavor of the wine. The weight of the wine in your mouth will tell you whether it's light, medium, or full-bodied. It also tells you how much sweetness, acidity, alcohol and tannin it contains. The object is for these elements to blend together rather than one to dominant.
4. Swallow the wine. The "finish" of a wine describes the sensations after the wine is swallowed. It will often be different to how the wine came across on the palate, so take note. The flavors should linger for a while on the palate after the wine has been swallowed; this is referred to as the length. Generally speaking, the more length, the better the wine.
Tags: after wine, first sniff, flavor wine, while older
Toasted pine nuts are often used to top salads and soups.
Pine nuts are a common tree nut used in many dishes and recipes, often as a topping or ground with other ingredients for sauces as a thickener. There are many different uses for pine nuts, some traditional and some less so. For the best taste, use high-quality pine nuts that have been packaged in a closed container instead of sitting out in a large container, uncovered.
Instructions
1. Heat a small saut pan on low heat until warm but not smoking. Add the pine nuts to the saut pan and heat for one minute, tossing or stirring the pine nuts constantly. Add the pine nuts to a salad after tossing it with dressing in place of croutons to add texture and a unique flavor.
2. Combine 2 1/2 cup fresh basil leaves, 3/4 cup extra virgin olive oil, 3 cloves garlic, 1/8 cup pine nuts and sea salt or kosher salt and freshly ground black pepper to taste in a food processor or blender to make homemade pesto sauce for pasta or meat marinades. Once the mixture is fully pureed, add 1/2 cup Parmesan cheese and stir to combine.
3. Fill small plastic bags or containers with individual servings of pine nuts and keep them available as snacks at work or in the car. A single 1 oz. serving of pine nuts, which is approximately 167 kernels, contains 190 calories and 4 grams of protein. Pine nuts are fairly high in fat at 19 grams per serving, so avoid eating more than one serving.
4. Toss pine nuts with pitted, oil-cured Kalamata or Nicoise olives and goat cheese, and serve with freshly baked bread or crackers before a meal or at a cocktail party. Top the pine nut and olive mixture with freshly chopped flat-leaf parsley for a bit of color.
Tags: pine nuts, Pine nuts, pine nuts, saut heat, with freshly
The perfect burger starts with flavorful seasoning for the meat.
Impress your guests with juicy restaurant style-burgers. Creating the perfect burger starts with getting the right ingredients to form a tasty marinade that goes well with a variety of toppings. The average old-fashioned cheeseburger has given birth to a generation of burgers that host a variety of different toppings, cheeses and sauces. However, getting the base seasoning that compliments the rest of the burger is vital to bring out the fullest taste of the meat.
Instructions
1. Wash the red onion in cold water. Pat the onion dry with a cotton towel.
2. Chop off each end of the onion, then chop the onion in half from top to bottom. Discard the peel on the outer layer of the onion.
3. Lay one half of the onion down on the chopping block and chop the onion into small pieces.
4. Heat the olive oil over medium heat, then saute the onion for 5 minutes or until glazed.
5. Turn the heat off. Sprinkle the onion with salt and pepper and then stir in the balsamic vinegar. Cover the onion and store it in a cool place.
Tags: burger starts, burger starts with, chop onion, onion half, onion with
Eating fruit is a healthy way to fill your stomach and give your body the nutrients that it needs. Sometimes, however, eating plain fruit can get monotonous. Try spicing up your fruit with a sugar-free fruit dip. This can add variety to your diet but still help you watch your waistline.
Easy Dip #1
Mix one small box of sugar-free instant pudding mix (preferably lemon or vanilla flavored) with 1/2 cup skim milk and keep in the refrigerator until well set. Mix it with one small tub of sugar-free Cool Whip.
Easy Dip #2
In your blender, mix 16 ounces of plain yogurt, one small package of sugar-free vanilla instant pudding mix, 1/2 cup of crushed pineapple (drain first), and 1 teaspoon of coconut extract. Once they're well blended, mix them with 1 cup of sugar-free Cool Whip and serve with your fresh fruits.
Easy Dip #3
Mix 6 to 8 ounces of sugar-free yogurt with one 8-ounce package of cream cheese and two packets of Splenda (a sugar substitute). Consider adding 1/2 teaspoon of vanilla extract for some extra flavor. This recipe will replace the sugar-laden dip using marshmallow whip and regular cream cheese.
Easy Dip #4
Mix one 8-ounce container of sugar-free vanilla yogurt with one tub of Crystal Light (it comes in packages of two or four tubs). This can provide a variety of flavors depending on the flavor of Crystal Light you choose. They range from lemonade or pink lemonade to tropical passion or banana orange strawberry.
Italian dishes are tasty and nutritious, and they can be healthy when the recipe used is tailored to meet the needs of a low-fat diet. The fat content in chicken parmigiana should be kept to a minimum if you want to adhere to a healthy diet; however, it is possible to reduce the fat while maintaining the taste.
Cooking the Chicken
Begin with lean chicken breast meat; examine it for fat and trim it all off using a small serrated knife. Once all traces of fat have been removed from your chicken pieces, rinse chicken under cool water and blot dry. Dip the chicken in liquid egg, or egg white (egg yolks are high in saturated fat) and coat with nonfat breadcrumbs. Place in a pan that has been lightly coated with olive oil. Turn chicken breasts over so both sides of the chicken have a light film of oil on them and bake chicken in a 350-degree oven for 25 minutes, turning chicken over halfway through the cooking process.
Preparing the Sauce
You can use a ready-made light tomato sauce, but if you decide to make your tomato sauce from scratch, begin by putting a tablespoon or two of olive oil into a saucepan. Heat over a low flame for a few seconds, then add two to three cloves of chopped garlic to the pan and sauté. Add a large can of crushed tomatoes, along with a teaspoon of oregano or two basil leaves, if desired. Cover pan and cook sauce over a low to medium flame for 15 to 20 minutes.
Combining the Chicken, Sauce and Cheese
Think about the type of cheese you want to put in your dish. If you use whole-milk mozzarella cheese, include no more than 1 ounce of cheese per chicken breast to keep fat content low. One ounce of whole-milk mozzarella cheese contains 6 grams of fat. Consider using part-skim mozzarella, which contains 4 grams of fat per ounce. Nonfat mozzarella cheese has no fat, obviously, but you may notice a lack in flavor.
Once the chicken and the sauce are ready, place the chicken pieces in the pan and cover each piece with tomato sauce. Put the mozzarella cheese on top of the sauce and sprinkle one tablespoon of grated Parmesan cheese (1 gram of fat) on top of the mozzarella cheese. Bake in the oven for another 10 minutes, or until the cheese has melted. To eliminate more fat, use only one cheese.
Chip dips are so easy to make. There are so many wonderful dips for potato chips, corn chips, and vegetables. Let's not forget the classic dips.
I was at a party the other night and the hostess made the classic Lipton Onion Soup dip, the kind you serve with ruffled potato chips. I loved onion dip when I was a kid and I had totally forgotten about it.
These dip recipes are super easy to make, and really good to eat. I hope they bring back some good memories. Eat and Enjoy!
Instructions
1. Lipton Onion Soup Dip
* 1 package of Lipton Onion Soup
* 16 ounces of Sour Cream
Mix dry soup package into the 16 ounces of sour cream. Chill for two hours and then serve.
2. Velveeta Cheese Dip
* 1 block of Velveeta Cheese
* 1 can of chopped tomatoes and green chilies.
Dice the Velveeta into small cubes. Mix cheese cubes and canned tomatoes with green chillies. Microwave for about 5 minutes, depending on your microwave. Stir every 30 seconds to 1 minute so it doesn't burn. Serve warm with corn chips.
3. Classic Spinach Dip
* 10 ounce package of frozen chopped spinach
* 16 ounces of sour cream
* 1 cup of mayonnaise
* 1 package of vegetable soup mix (dry envelope)
* 3 chopped green onions
Thaw and drain the frozen chopped spinach. Mix all ingredients together in a mixing bowl. When mixed cover and chill for 2 hours. I like to hollow out a round loaf of sour dough bread and use the bread as a bowl. The pieces you hollow out of the bread can be what you dip the spinach dip.