The Maine Lobster Festival takes place in Harbor Park, on Penobscot Bay, in Rockland, Maine. In August, join 25,000 attendees for a five-day lobster-eating, entertainment-filled good time.
Date
Rockland, Maine has celebrated the lobster, lobstermen and the area with a public gathering since the summer of 1947. Festival attendees gather annually in the last days of July leading to the first weekend in August for the event.
Food
The Maine Lobster Festival serves over 20,000 lbs. of lobster to attendees from all over the country. Clams, shrimp, mussels in a wine sauce and a variety of traditional fair foods along with a pancake breakfast are offered.
Events
The festival has a 10K road race, cooking contest, lobster crate race or Children's 1-mile Fun Race, Diaper Derby, Codfish Carry and costume parade as well as the Sea Princess, Maine Sea Goddess pageant and coronation.
Entertainment
King Neptune, Naval Coast Guard members and the artists of the juried art show navigate the crowd, and an arts and crafts tent sells souvenirs and gifts for the holidays.
Features
The Maine Lobster Festival promises to have entertainment and activities for young and old with a large parade, good eats, carnival rides and nightly shows.
Tags: Lobster Festival, Maine Lobster, Maine Lobster Festival, Rockland Maine
Peanuts have high amounts of fat but it is a good form of unsaturated fat that may help the heart. According to the Peanut Institute, peanuts have needed nutrients including several vitamins, iron and magnesium. A tasty way to enjoy these legumes is by popping them right out of the shell. To get the nut out successfully, you'll need to learn how open the shells.
Instructions
1. Turn the peanut between your thumb and forefinger to locate the peanut's seam. The seam is the thin section of the nut that holds the two long halves together. This section is thinner than the fibrous shell and easier to open.
2. Look for the waist of the peanut. This is the thinnest area of the nut that joins the top and bottom half. Place your thumb on the lower part of the peanut on the seam, right below the waist.
3. Press down on the seam with your thumb simultaneously squeezing from the back with your forefinger. This will crack the seam and allow you to open the peanut.
4. Remove the nuts inside the shells. Do not eat the shells, only the nuts.
Scrambled eggs, wheat toast with strawberry jam, bacon and a casserole of cheese grits. There's a breakfast to perk up your morning. The first couple of menu items are easy enough to make, but the cheese grits casserole can offer a challenge. With the right ingredients, the right tools and lots of silverware, you can learn to make the perfect cheese grits casserole.
Instructions
1. Assemble everything you need to make the cheese grits dish. Pre-measure and pour the correct amount for each ingredient in the recipe to save time and avoid accidents while cooking. Once the grits start cooking, you must watch them closely to make sure the pot doesn't boil over
2. Bring two cups of water to a boil. Add one cup of grits at a time, stirring occasionally. Cook according to the package's directions.
3. Preheat the oven to 350 degrees. Grease a 1-quart casserole baking dish.
4. Add the cooked grits, 8 ounces of shredded sharp cheddar cheese, ? cup of butter, 3 well-beaten eggs and 1/3 cup of milk.
5. Fold the grits casserole over into itself twice. Don't turn more than twice, as this may dry the casserole.
6. Pour the casserole into the buttered baking dish.
7. Bake the uncovered cheese grits casserole for 45 minutes, or until the top starts bubbling.
Avocados are a healthy addition to your diet. Adding avocado to a sandwich, salad and or a dip gives you a boost of over 20 vitamins and minerals. Avocados have a tendency to turn brown if not used right away. Enzymes called polyphenol oxides attack the flesh of the fruit, changing its color, and like many fruits, avocados turn brown when exposed to oxygen. Taking a few steps when choosing and preparing an avocado can help prevent browning.
Instructions
1. Choose a ripe avocado. The fruit should be firm when squeezed, but not mushy. Mushy means the avocado could already be brown inside.
2. Slice the avocado lengthwise around the pit. Twist the two halves to separate the fruit.
3. Remove the pit by sliding a spoon underneath it and scooping. If storing the avocado in halves, sprinkle with a little lemon or lime juice on the fruit, seal in it plastic wrap and store in the refrigerator.
4. Scoop the flesh from both halves into a both. Lightly mash the flesh with a fork.
5. Add a small amount of citrus (lemon or lime). Place plastic wrap over the avocado and press firmly, removing any air pockets.
6. Store the avocado in the refrigerator until you are ready to use it.
Tags: Avocados From, Avocados From Getting, From Getting, From Getting Brown, Getting Brown
A handful of sunflower seeds provides a nutritional snack packed with protein, vitamin E, selenium, fiber and unsaturated fats. A 1-oz. serving contains 6 grams of protein and 2 grams of fiber, along with folate and B vitamins. Getting this healthy food into your diet is as simple as adding the seeds to a salad, mixing them with dried fruit and nuts to make a trail mix or grabbing a handful throughout the day. Roasting and salting sunflower seeds makes them extra tasty and can be done at home.
Instructions
1. Place 1 lb. of sunflower seeds in a 2-qt. bowl, The seeds can be shelled or not.
2. Fill the bowl with water to within 2 inches of the rim. Add approximately 1/2 cup of regular table salt and the 1 lb. of sunflower seeds. Let the seeds stand overnight on a kitchen counter.
3. Drain the sunflower seeds the next morning. Spread them on paper towels to absorb excess moisture.
4. Preheat the oven to 325 degrees Fahrenheit. Spread the drained sunflower seeds evenly on a cookie sheet. Put the cookie sheet in the oven for approximately 30 minutes. Stir occasionally and check to make sure the seeds don't get too brown.
5. Remove the seeds from the oven when they're lightly brown. Let them cool completely, then store the roasted and salted sunflower seeds in an airtight container. Keep for up to one month.
Coconut is delicious in cakes, candy and cookies, but did you know that coconut is also full of beneficial acids that support your heart, liver, kidneys, immune system, digestion, teeth and bone strength? It helps combat pancreatitis, diabetes and infection and builds up viral resistance in patients with HIV and cancer. With its antioxidant and moisturizing properties, coconut oil is also useful as a beauty product. It soothes and pampers skin and hair and is found in many creams, lotions, soaps, shampoos and conditioners. Homemade coconut oil is a bit time consuming, but the healthy end result is well worth the effort.
Instructions
1. Hold one of the coconuts in the palm of your hand over a large bowl (the bowl will catch the juice when the coconut splits). Locate the seam that runs between the "eyes" of the coconut. With the dull side of the meat cleaver, firmly tap along the seam as you rotate the coconut in the palm of your hand. Continue to rotate and tap along the seam until the coconut splits in half. Repeat with the other four coconuts.
2. Use a dull table knife or a spoon to scrape the meat from the coconut halves into a large bowl.
3. Add 2 cups of water to the coconut meat. Knead the meat and water together for about 5 minutes.
4. Pick up a handful of the coconut mixture and squeeze hard, allowing the milky juices to fall back into the bowl. Repeat the process handful by handful until you have squeezed out all the milk that you can.
5. Hold a strainer over a large pan of medium depth, and pour the milk through the strainer. Gather the remaining coconut meat from the strainer in your hand, hold it over the pan and give it one more hard squeeze to harvest the last drops of milk. Set the coconut meat aside; you can use it for baking.
6. Place the pan on the stove over medium high heat and allow it to boil. Stir the milk constantly. The oil will begin to separate from the curdled cream.
7. Continue to stir as the clear oil separates from the cream. The "bits" of curdled cream will begin to turn hard and brown. Continue to stir until the clear oil is completely separated from the toasted cream bits.
8. Hold the strainer over a glass bowl and strain the oil. Place the toasted cream bits in a small bowl and allow them to cool. You can use them later to top a cake or ice cream sundae.
9. Strain the oil one more time through a coffee filter into a clean glass jar. Allow the oil to cool, then place the lid on the jar.
Tags: coconut meat, cream bits, your hand, along seam, Boiling Method, coconut also, coconut splits
Red potatoes, particularly small new potatoes, are firm and hold their shape well when cooked. Their attractive outer skin of red makes them ideal for cutting into wedges or slices with the peels intact and roasting with a selection of herbs and spices. Savory roasted potatoes make the ideal side dish for meats and fresh vegetables. Roasting red potatoes in the crock pot takes the work out of roasting and provides a tasty alternative to mashed potatoes.
Instructions
1. Wash red potatoes and scrub lightly with a vegetable brush to remove any soil. A light scrubbing is all that is needed to remove dirt. Scrubbing too vigorously removes the skin, which is part of the appeal of red potatoes.
2. Cut into ½ to ¾ inch wedges. Dry with paper towels and set aside.
3. Pour two to three tablespoons of your favorite vegetable oil in a large bowl. Olive oil is a good choice, but herbed oils can also be used.
4. Place the potatoes in the oil and stir to evenly coat the wedges with oil. Sprinkle with chopped basil, thyme, rosemary and ground black pepper. Stir to coat with the herb mixture.
5. Melt two tablespoons of margarine in the bottom of the crock pot and add the potato mixture.
6. Set on low heat and allow to roast for four to five hours or until fork tender.
Kosher food is food that is prepared to "kashrut," or the dietary standards set by Jewish law. The laws that constitute kosher restaurant guidelines are established from the Torah (the five books of Moses), and have been added to over the years by some rabbinic interpretations.
Geography
Kosher restaurants may be found anywhere there is a Jewish community. New York City has the most kosher restaurants in the United States.
Function
Kosher dining establishments are meant to provide opportunities for Jewish residents, who keep kosher, to eat out. Kosher restaurants allow people to eat and socialize with family and friends without worrying about whether the food they are consuming adheres to kosher regulations. A kosher restaurant does not necessarily have to serve traditional Jewish cuisine; any type of restaurant can call itself "kosher" as long as it abides by Jewish law.
Meat, Poultry and Fish Products
Certain mammals are not considered kosher, and cannot be served at kosher restaurants. Pig and rabbit are not kosher, while "cloven-hoofed" and "cud-chewing" mammals--such as goats, cows, sheep and deer--are considered appropriate to eat.
Ducks, geese, turkeys and chickens are all considered kosher, provided they are properly slaughtered.
In order for fish or seafood to be served at a kosher restaurant, it must be finned and have scales that can be easily removed. Most fish are considered kosher, but must be prepared by a kosher fishmonger. Shellfish cannot be served.
Identification
Identifying a restaurant that serves kosher food entails confirming that a restaurant has the proper certification. Certification for kosher restaurants is acquired from a reputable Orthodox Rabbinic council or authority. The certification process involves a thorough inspection of the ingredients in the restaurant's kitchen used to make the dishes, and an examination of the techniques used to prepare and cook the food.
Food Processing
Any processed foods that are used in a kosher restaurant must have been originally prepared in the presence of a rabbi, or in a facility approved by a rabbi, and have kosher certification. Certified kosher products have symbols on the packaging, usually including the letter K. Kosher restaurants must use meat that adheres to "shechita," the guidelines used in slaughtering animals for consumption. Specially trained kosher technicians carry out the slaughtering of animals, and an expert then must approve that the animal died without illness or any impurities. Most of the fat, all of the blood and nerves are removed from the body. Rabbinic councils that certify a restaurant as kosher may also periodically check these processing facilities.
Features
Since kosher restaurants must keep certain ingredients separate from each other, restaurant kitchens must also have separate areas to clean different sets of utensils, pots, pans, and dishes. If a restaurant serves both dairy and meat, there must be separate sets of utensils, cookware and dishes for each. Utensils and dishes used for dairy and meat cannot be washed together in the same sink, and they must be dried with separate towels and on different dish racks. Fish and meat cannot be served or prepared together in a kosher restaurant. Dairy and meat cannot be prepared or served together, although dairy products and fish can be served together. Often restaurants will only serve dairy foods or meat foods, but some restaurants and delicatessens serve both by keeping the products in separate areas of the kitchen.
Warning
Some restaurants will advertise themselves as serving "kosher-style" food. While this implies that the restaurant serves traditional Ashkenazic Jewish foods, such as blintzes, matzah ball soup and knishes, it does not necessarily mean that the food is kosher. Certification from an Orthodox Rabbinical group is the only way to know that the food in a restaurant has been completely prepared according to Jewish law.
Tags: kosher restaurant, cannot served, considered kosher, meat cannot, does necessarily, have been, kosher restaurant must
Snacks are an integral part of your child's day. However, it is important to ensure that your child's snack is always healthy. Protein snacks are not just a healthy snack, they also provide your child with more energy over a longer period of time. There's no reason to rush out to your a local health-food store to purchase expensive protein snacks for your child. There are some ideal sources of protein right in your kitchen or local grocery store-- including eggs, cheese and peanut butter.
Eggs
Eggs are an excellent source of protein. A 4-year old will receive almost one-third of the protein needed in a day from a single egg, according to Parents.com. There are many creative ways to use eggs as a snack into your child's diet. Parents.com suggests: " Keep a bunch of hard-boiled in the fridge (they last for seven days), or scramble an egg and roll it up in a flour tortilla." Keep your child's snacks fun while nutritious to ensure that she gets all of the nutrients she needs.
Cheese
Cheese is also a superb source of protein,so it makes a perfect snack for you child. Parents.com suggests: make "satellite snacks," pretzel sticks stuck into cheese cubes; melt cheese on an English muffin; serve cheese slices with whole-wheat crackers; or cut a design, such as a face, into a slice of cheese. Try mixing up the types of cheese you serve your child. Have a cheese-from-around-the-world day and try cheese from different countries. Try to have fun and keep it nutritious.
Peanut Butter
Peanut butter is a protein-packed snack that is also high in fiber. This versatile snack is a childhood favorite for many. Some peanut butter snack ideas include: peanut butter and jelly sandwiches; peanut butter on celery, crackers, bananas or apples; and peanut butter on whole-grain toast. If you are looking to mix up your child's peanut butter snack, Parents.com suggests: "For a change, try making silly PB&J sandwiches: Instead of bread, use toasted mini waffles or rice cakes."
Opuntia engelmannii cactus, also known as prickly pear, is a common North American cactus. Its bright yellow flowers and red fruit make it a frequently seen ornamental in xeriscape gardens. The best way to start prickly pear in your own yard is to plant nopales. Nopales are the wide, flat, edible pads that give the prickly pear its interesting shape. An ideal place to obtain nopales is at a reputable nursery. Or, harvest six-month-old or older nopales on your own. Allow the cut to dry and callous for two weeks before planting.
Instructions
1. Put on a pair of thick gardening or work gloves to protect your hands from the spines.
2. Plant the bottom of the nopal 1-inch-deep into the ground. Position the nopal so that the thin sides face north and south and the flat edges face east and west. This way the sun will hit the slimmest part of the nopal during the hottest part of the day and prevent sunburn.
3. Keep one hand on top of the nopal to steady it.
4. Place rocks next to the broad sides of the nopal to steady it and keep it upright.
5. Remove the rocks after roughly six weeks. The nopal will have put down roots and will stand up on its own. Replace the rocks and check again in two weeks if the nopal is unsteady.
6. Give the nopal 1 inch of water once it can stand on its own. Allow the soil to dry out completely before watering again. Use a gentle spray from a hose or watering can.
Make fresh broccoli even tastier by baking it with cheese.
Bake a rich and creamy broccoli and cheese casserole as a way to entice your children to eat the healthy vegetable. The dish takes under 45 minutes to prepare but makes a hearty side dish or even a main course. Serve the cheesy casserole during holiday dinner parties and freeze leftovers to enjoy later. If you make the broccoli casserole frequently, experiment with different types of cheeses to create an entirely new taste.
Instructions
1. Cook eight cups of fresh broccoli florets in a steamer for about four minutes, or until they are tender yet slightly firm.
2. Melt 1/2 cup of butter in a large saucepan over medium-high heat. Add 1/2 cup of chopped white onion and saute the pieces in the butter until they are translucent and soft. Add 2 tbsp. of all-purpose flour and cook the mixture, stirring frequently, for two minutes.
3. Slowly pour in 1 1/2 cups of milk and bring the mixture to a simmer, stirring constantly. Add 1 1/2 cups of shredded cheddar, swiss, provolone, Colby or Monterey Jack cheese, depending on your preference. Continue simmering the sauce over low heat while stirring constantly until the cheese is melted.
4. Stir the steamed broccoli florets into the cheese sauce. Butter a 9-by-13-inch casserole dish and pour the broccoli cheese mixture into it.
5. Sprinkle crushed butter-flavored crackers, such as Ritz, over the top of the casserole. Bake the casserole in an oven that is preheated to 350 degrees Fahrenheit for 20 to 30 minutes, or until the top is golden brown and the cheese is bubbling.
Tags: broccoli cheese, broccoli florets, fresh broccoli, minutes until, stirring constantly, until they
Too often a cook will try to light the grill using lighter fluid, which can be very dangerous with large flames shooting high into the air and imparting a chemical-like taste to your food. When grilling with instant light charcoal you get that same chemical flavor imparted onto your food. There is a way for your to just get that nice smoke flavor from charcoal when starting your grill, and that is to use a chimney starter.
Instructions
Start A Charcoal Chimney Starter
1. Gather your supplies. You will want to make sure you have enough charcoal to fill the starter to the level you need for your grilling. You also need two large pieces of newspaper and a lighter.
2. Take the first piece of newspaper and lay it out flat. At the corner start to fold it over in small folds going towards the other corner. This should result in a long rectangular piece of folded newspaper. Repeat this step using the second piece of newspaper.
3. Turn the chimney starter upside down on a concrete surface and wrap one of the pieces of rectangular newspaper around the inside of the bottom rim about the air vents. This is the lower portion of the chimney starter, not the part that the charcoal goes into. After wrapping the first piece of newspaper inside, do the same with the second but leave a little space between the two circles you make with newspaper. This will allow for better oxygen flow, allowing the coals to light faster due to a stronger fire.
4. Flip the chimney starter up so the charcoal compartment on a concrete surface is at the top of the cylinder. Now you can add your charcoal to the cylinder. Do not place charcoal above the top of the rim.
5. Take your lighter and light the newspaper that is at the bottom of the chimney starter. Do this by igniting the lighter and placing the flame against the newspaper through the air vent holes. Light the paper in four or five locations and make sure it starts to burn before putting the lighter away.
6. Remove the grill grates from your grill, and let the coals heat up in the chimney starter on the concrete surface. Once the coals are covered with a thin layer of white ash, lift the chimney starter by the handle and dump the coals into your grill. Spread using tongs or a grill brush.
Tags: chimney starter, concrete surface, piece newspaper, your grill, Charcoal Chimney, Charcoal Chimney Starter, first piece
There are many kitchen gadgets that make cooking easier. One such gadget for slicing and other chores that require thinly sliced meat, cheese or vegetables, is a deli slicer. With a very simple setup, the deli slicer can be used to slice a baked ham, roast or turkey into sandwich meat for lunches or deli platter for parties. Read on to learn more.
Instructions
1. Check the blade of the slicer and the hopper to make sure they are clean and sanitized. It is always healthy practice to wipe down the slicer after each order is cut. This will prevent one meat from picking up the flavor of the meat cut on the previous order.
2. Remove the plastic wrap from the piece of meat that you will be slicing. Make sure there are no thin rinds that need to be removed before slicing. Bologna is a meat that has a paper wrapping on the outside of the roll that should be removed before slicing.
3. Turn on the slicer and load the piece of meat into the hopper tray. Set the thickness of the slice to be made on the round selector knob. Make a test slice and check the thickness. Once the thickness of the slices are as you like it, slice the amount of meat that you want. Some slicers have an automatic feed that you can turn on with a switch and the hopper will move back and forth across the blade.
4. Turn the slicer off and remove the meat from the hopper. Re-wrap the meat and store in the refrigerator. Wipe down the slicer and reset the thickness knob to zero to prevent someone from cutting themselves on the exposed edge of the blade.
Tags: meat that, before slicing, deli slicer, down slicer, meat from, piece meat
A wok is an essential kitchen tool for making many Asian dishes, especially the perfect stir-fry. However, there are many different kinds of woks on the market made of various materials and in a variety of sizes. Keeping a few important pieces of information in mind will help you make an informed decision when it comes to buying a wok.
Instructions
1. Decide on material. Woks are made of many different kinds of materials, but most experts agree that cast iron and carbon steel are the two best materials for a wok because of their ability to heat evenly. Carbon steel heats and cools quickly, whereas cast iron takes longer to cool, which may be a factor in your decision.
2. Focus your search on round-bottomed or flat-bottomed woks, depending on the kind of stove you have. Flat-bottomed woks are recommended for electric stoves because the shape of a round-bottomed wok on an electric heating coil does not produce even heat. Gas stoves can handle flat- or round-bottomed woks.
3. Buy a wok ring if you decide on a round-bottomed wok for your gas stove. Wok rings help stabilize round-bottomed woks and can be found alongside woks at most kitchen supply stores.
4. Decide on the size of wok you would like. Sizes typically range anywhere from 12 to 16 inches. A meal made in a 16 inch wok will feed around 12 people.
5. Find a reputable retailer. Stores like San Francisco's The Wok Shop specialize in selling only woks and accessories, with many of their items available for purchase online.
6. Settle on a price. The nice thing about woks is that even the ones of high quality can be found at an affordable price.
7. Consider accessories such as a wok lid, spatula and ladle. Many wok recipes will require one or all of these accessories for meal preparation.
Tags: cast iron, different kinds, many different, many different kinds, round-bottomed woks
Keep your freshly cooked noodles in the pan for more than a few minutes after draining and they are sure to stick together. By letting them cool and sit, they consolidate with the absence of liquid. The trick is to apply a moisture source to keep them from sticking. One method uses a sauce as the source, another uses an oil. Choose any sauce you like including tomato or cheese-based sauces.
Instructions
With Sauce
1. Empty the noodles immediately into a heat-safe bowl -- a metal, glass or heavy-duty plastic -- or a pan.
2. Pour the sauce into the serving bowl on top of the noodles.
3. Toss the sauce and noodles together with a spoon until mixed thoroughly. Serve immediately for the freshest taste.
Without Sauce
4. Empty the noodles into a bowl or back into the cooking pot.
5. Pour about a tablespoon of olive oil onto the noodles.
6. Toss the noodles with the olive oil until mixed thoroughly. Cover the bowl or pot. This will keep your pasta moist until ready to serve. If you're not going to serve for several hours, and you cooked the pasta too soon, go on to the next step.
7. Line a baking sheet with parchment paper.
8. Spread the noodles in a single layer on top of the parchment paper. Keep the noodles on the parchment paper until ready to use.
Beer jelly or jelly beer combines two popular tastes: sugar and alcohol. Easy to make and fun to eat, jelly beer is great with dessert, breakfast biscuits and toast. It also makes a quirky and economical holiday gift. The final taste of the jelly will very much depend on the flavor and brand of beer used in the process. The alcohol and not the flavor evaporates during the cooking process. Be sure to pick your favorite brew to make a delicious final result.
Instructions
1. Cut the lemon into slices with a sharp knife and put to the side while you prepare eight half-pint jelly jars. After washing in soapy dish water, boil the jars and lids in hot water. Allow to air-dry on a clean kitchen towel.
2. Open the boxes of gelatin and tip into a mixing bowl. Add 5 oz. water and stir with a wooden spoon, or follow dissolving recommendations on the back of the gelatin packet if they differ.
3. Combine beer, ale and sugar in Dutch oven or large cooking pot and bring to a boil on the stove top. Stir constantly with a wooden spoon to prevent sugar from sticking to sides. Boiling sugar can burn, so work with caution.
4. Slowly mix the gelatin in with the beer mixture and return to a boil, stirring constantly. Remove from heat.
5. Pour the beer mixture into the jelly jars, ensuring each glass is two-thirds full. You can use a plastic funnel to ensure no jelly drips onto the outside or the rim of the jar, or just work carefully. Consider pouring the mixture into a spouted pitcher before filling the jars.
6. Place a slice of lemon into each jelly jar. Be careful not to disturb the jelly. Use tongs for hygiene.
7. Use a whisk to whip up the remaining beer mixture before pouring over the lemon slices in the jars. Allow to cool before screwing on lids.
8. Serve in the next few days or seal the jars by screwing lids on tightly and standing the jars upright in boiling water for five to seven minutes.
Fresh ripe tomatoes combined with feta cheese and olives is a heart-healthy Mediterranean breakfast option.
In Mediterranean countries such as Greece, Italy and Spain, people tend to stay up late, typically eating dinner after 9 p.m. For them, morning time moves more swiftly as they rush off to work or school. They might grab a cup of coffee with a rusk or a sweet roll to tide them over until 10 a.m. or 11 a.m. At this time, they stop to savor a mid-morning snack that prevails as the more substantial breakfast meal and what westerners consider as more typical breakfast fare.
Greek
To invoke the ambiance of Greece and its islands, serve a traditional breakfast. Prepare thick Greek coffee sprinkled lightly with cinnamon or black tea sweetened with honey, accompanied by a glass of goat's milk and a rusk, which is a hard, dried biscuit (paximathaki).
For a more substantial breakfast, prepare foods such as feta cheese, Greek kalamata olives and sweet bread, or thick Greek yoghurt with honey and freshly cut seasonal fruits.
An unhurried breakfast with friends and family includes dishes such as freshly chopped tomatoes and cucumber with feta cheese, drizzled with olive oil and a sprinkling of freshly ground sea salt and chopped oregano. Add dishes such as spinach pie (spanakopita) and a side plate of dried figs and apricots to complete the breakfast. Further breakfast choices may consist of a tomato or eggplant omelet, Greek filo-based pastries such as cream-filled (Bougatsa) or egg bread (Tsoureki).
Italian
To prepare a more traditional Italian breakfast, serve caffe latte, steaming espresso or cappuccino with a dollop of steamed milk and a sprinkling of cinnamon. Accompany these warm drinks with a panino or pastry. Pastry choices include an Italian-styled croissant with an orange rind glaze (cornetto) or a breakfast tart (crostata) filled with fruit preserves such as berry or apricot.
For more substantial breakfast options, try warmed polenta with golden raisins and toasted sliced almonds drizzled with honey, served with fresh fruit. Prepare a zucchini or onion and portobello or cremini mushroom frittata. At room temperature, cut the frittata into thin slices to place between freshly baked crusty rolls.
Spanish
To serve a traditional Spanish breakfast, begin with a steaming café con leche in a tall glass and a freshly baked toasted roll with butter or marmalade with optional slices of ham and soft cheese. Add freshly squeezed orange juice. As an alternative, serve hot and sugary churros to dip into a cup of thick and rich hot chocolate to jump-start the morning, or a selection of warmed chocolate croissants.
To dish up a more substantial breakfast, prepare a Spanish tortilla, not to be confused with the Mexican one. Similar to a frittata, a Spanish tortilla is made with eggs and contains potatoes with optional choices of tomatoes, peppers and onions, to name a few. Slices of jamon and other deli meats accompanied with sweet soft cheeses in a roll called bocadillas, little bites can be served or taken on the go.
Tags: more substantial, more substantial breakfast, substantial breakfast, feta cheese, with honey, breakfast prepare
When planning your vegetable garden, consider what kind of foods you want to grow in it. If you love salads, there are a number salad greens that you can grow. Salad plants are easy to grow, and they also do well in shaded areas of your garden, freeing up sunnier locations for more light-dependent plants. Choose a salad green that suits your palate and the kind of salads that you want to make.
Romaine
Romaine lettuce is also known as cos lettuce. It has a large loose head with stiff leaves. A thick center vein gives this lettuce a crisp texture while also giving it a slight bitter taste. The dark green leaves provide you with plenty of potassium and carotenoids. Romaine lettuce can be used as the basis for a rich Caesar salad. Harvest romaine lettuce by peeling off the outside leaves, digging up the whole plant or cutting the head off at the stalk.
Arugula
Arugula is also known as rocket, rugola and roquette, and is a part of the mustard family. It has soft, feathery leaves that leave a peppery taste in the mouth. It lacks the bitter taste that some members of the mustard family have, and pairs beautifully with Parmesan cheese or a pesto sauce. Use it as the base of a salad or as an additional salad green for salads where a milder flavor is preferred. Arugula prefers a rich soil that has a pH between 6 and 6.8, though it thrives in a variety of conditions.
Mizuna
Mizuna is a Japanese salad green that is also known as kyona and California peppergrass. It has a very pungent flavor, and is best enjoyed in a salad of mixed greens where its taste will not be overpowering. The leaves feature jagged edges, which add some visual variety to your salad. Mizuna can also be enjoyed in soups; the plant's leaves are shredded and added to the broth at the end of cooking. Grow mizuna in a highly fertile soil with a pH that is between 6 and 7.5.
Lamb's Lettuce
Lamb's lettuce is also called corn salad, and there are roughly 30 varieties of this type of lettuce to choose from. All varieties have small leaves resemble watercress and a slightly nutty flavor. If you want a sweeter taste, choose the freshest leaves for your salad. Plant lamb's lettuce seeds as early as possible, as they need a long growing period.
Lollo Rosso
Lollo rosso is a green lettuce with an intense rosy red color at its edges. The leaves themselves are deeply curled with ruffled edges, providing a crisp crunch to salads. It has a mild taste, so pair it with spicier lettuces to enhance its flavor. The red leaves add a bright splash of colors to a salad as well. Lollo rosso can be planted with 18 inches between the rows, as opposed to other varieties which require at least 24 inches between rows.
Tags: also known, salad green, between rows, bitter taste, green that
Like chicken, you can season crab meat a half dozen ways with ingredients from your pantry or your refrigerator. If you're cooking the crab in soup or crab cakes, you will need a different mix of spices then to enjoy the meat alone. You have two chances to season the crab meat. Whether you choose to season the meat during or after boiling, the crabs are a blank canvas waiting for a healthy dose of spice.
Instructions
1. Bring a pot of water to a boil.
2. Combine two tablespoons each of mustard seeds, dill, coriander, cloves, and all spice, a teaspoon each of peppercorns, and ginger and five to eight bay leaves in a small piece of cheese cloth or tea ball. Add a tablespoon of salt and cayenne pepper directly to the water. You can also skip the seasoning and just add a 1/4 cup of sea salt or a 1/2 cup of fine salt.
3. Place the tied piece of cheese cloth or tea ball into the boiling water. Place the crab into the water after the seasonings start to turn the water yellow or brown. The mustard seeds play a large part into the water's color transformation. Cook the crab for 20 to 30 minutes until the crab turns orange.
4. Remove the crab from the pot with tongs. Cool the crab in a bowl of room temperature water. You can add seasonings to this water as well, but it's not required.
5. Extract the crab meat from the shell and eat with melted butter.
Before there was canning or refrigeration, drying was the method of saving and storing meat. Carrying large amounts of meat from a buffalo or deer would have resulted in waste, spoilage, and food-borne illnesses. Dried meat, often referred to as jerky, allowed excess meat to be stored for longer periods of time. Commercial jerky can be expensive and you are limited to the flavors they produce. Fortunately, home dehydrators make it possible for individuals to make jerky with more flavor and less expensively than the commercial brands.
Instructions
1. Cut the lean meat into strips approximately 1/4 inch thick with the grain using a sharp knife or meat slicer. Freezing the meat for approximately one hour will make it easier to cut.
2. Place the meat into a storage bag and pour in preferred spices and marinade. A quick and tasty marinade can consist of soy sauce, worchestershire sauce, water, liquid smoke, and a combination of your favorite spices. Seal the bag.
3. Store the bag of marinating meat in the refrigerator for 24 hours, turning occasionally to ensure all meat is allowed to absorb the liquid and spices.
4. Pour the meat and marinade in a pan. There should be enough marinade to cover the meat. Boil the meat for five minutes. Since the liquid boils at 212 degrees Fahrenheit or higher, the temperature will kill any bacteria present.
5. Place the strips of meat flat in the dehydrator trays. The meat should not have any folds, nor should they overlap. Set the temperature for 130 to 140 degrees Fahrenheit and allow it to dry for six to 12 hours. Depending on the thickness of the meat and the power of the dehydrator, processing may take more or less time. The jerky is done when you can bend it and it will break, but not snap.
6. Place uneaten jerky in a plastic freezer bag and store it in the freezer.
There are ways to jazz up a frozen pizza so it goes from ok to gourmet, and none of them take much time. Follow these steps.
Instructions
1. Add more cheese. More mozzarella is the obvious choice, but you might want to add provolone, asiago, parmesan and romano for more flavor. Try out some of the other cheeses you may have on hand in the house, too. Goat cheese is an unusual, exotic choice that you may enjoy.
2. Pile on the vegetables! Use three different colors of bell pepper for a beautiful presentation. Choose seasonal vegetables at the peak of their flavor.
3. Check out some frozen vegetables while you are getting that frozen pizza. Spinach or squash may be just what your pie needs.
4. Visit the deli for pepperoni, Italian sausage, pieces of rotisserie chicken or thinly sliced carpaccio. Other ethnic sausages like kielbasa or andouille may give your frozen pizza more punch.
5. Toss on some herbs to really kick the flavor up another notch. Use classic ones like fresh basil or oregano, veer off into another direction with a sprinkling of rosemary, or go for a completely different taste with Mexican or Indian spices.
6. Experiment with different mushrooms. A mixture of portobello, button and cremini could turn your pizza into a gourmet delight.
Brix is a measurement of the amount of sugar in a liquid. The sugar converts to alcohol during fermentation. As Brix numbers decrease, the amount of alcohol in the liquid increases. Measure Brix with a device called a hydrometer.
Instructions
Measuring Brix
1. Be sure the hydrometer is clean and free of oils from your fingers.
2. Fill 3/4 of a graduated cylinder or testing jar with juice. Avoid including seeds, stems, skins and bits of fruit in the sample.
3. Check the temperature of juice with a thermometer and note it.
4. With the bulb end first, place the hydrometer into the juice and give it a gentle spin with your fingers.
5. After about 5 to 10 seconds, at eye level, inspect the location of the bottom portion of the meniscus against the hydrometer. (The meniscus is very top of a column of liquid; when seen in a clear container, it almost looks like a thin lid.)
6. Record the number on the hydrometer that coincides with the lowest portion of the meniscus.
Adjusting Sugar Level in Liquid
7. To increase Brix by 2 degrees, add 3 1/2 ounces of standard granulated sugar (sucrose) to 1 gallon of juice.
8. Add water to sugar to create sugar syrup.
9. Add sugar syrup to must (juice with seeds and skins) in small amounts. Stir thoroughly.
10. Check the Brix and add more sugar to raise the level.
11. To decrease the Brix, add water, in small amounts, to dilute the must, or add low-sugar grapes. If you add water, check the acid level and make the necessary adjustments.
Tags: juice with, portion meniscus, small amounts, sugar syrup, your fingers
Nacho's are a popular appetizer at any party. Here's a new way to make them that is sure to be a hit. With lots of traditional taste in a slightly new twist you will be the life of the party by adding this to the menu.
Instructions
1. Brown ground beef, rinsing and draining the fat several times if necessary. Make sure the beef has been broken into small pieces. Add ortega taco seasoning and 1/2 cup water stir. Simmer about 5 minutes. Set aside and allow to cool.
2. Combine cream cheese and yogurt, in microwave safe bowl, stirring until smooth. Add in cheddar cheese, salsa and green onions. Mix well. Cover and microwave on high (100% power) for 3 minutes. Remove from microwave and stir.
3. Add beef mixture and stir well. Set aside briefly Preheat oven to 350
4. Slice top off the bread. Pull out center to create a bowl with at least a 1 inch side thickness. Pour dip mixture into center of bread bowl. Place in dish, and into oven. Bake for about 15 minutes or until cheese mixture is bubbly. Remove from oven, let cool about 5 minutes and serve with tortilla chips.
Although cheese is technically a perishable item, firm and semi-firm varieties are quite suitable for shipping by mail. Many top-notch cheese vendors will ship a selection of gourmet cheeses for you, either as a one-time gift or as part of a repeating club membership. There are also a variety of attractive cheese accessories that make for a memorable gift from far away.
Cheese Clubs
Cheese clubs offer a monthly delivery of artisan cheeses to your gift recipient. Zingerman's offers a three-month club with each month focusing on a different country--Spain, Italy and France. Cowgirl Creamery offers three-, six- and 12-month "cheese of the month club" packages with a variety of cheese selections from around the world.
Gift Sets
If you'd prefer to give a one-time gift, there are dozens of gourmet vendors willing to ship an artisan cheese basket to your chosen recipient. Choose a "cheese passport" from Zingerman's, showcasing various countries and styles of cheese, including "mountain cheeses" and goat cheeses. Cowgirl Creamery offers a gift package highlighting the best of California artisan cheese. Fromagination offers a similar gift package of Wisconsin cheeses.
One Big Cheese
Rather than a sample pack of several different cheeses, you can offer one large piece of one excellent cheese, perhaps with bread, crackers, charcuterie or fruit preserves as an accompaniment. A large wedge of authentic parmesan, a block of aged cheddar or a whole wheel of bleu makes for a dramatic gift.
Cheese Boards
You can also send a cheese serving board as a gift. Slate is a popular choice, as is olivewood. These serving pieces are both practical and elegant choices for any cheese lover.
Cheese Knives
Many vendors offer sets of cheese knives for gifting purposes, containing two to five blades designed specifically for cutting and serving different types of cheese. Knife sets range from plain and utilitarian to sets adorned with mother-of-pearl handles. Get a set that includes at least one knife for soft cheese--usually a perforated blade--and one knife for hard cheese, often wedge-shaped.
Make Your Own Cheese Kit
Some cheeses are surprisingly easy to make at home. If your gift recipient is the do-it-yourself kind, a homemade cheese kit may be the ticket. Zingerman's offers a reasonably-priced home cheese-making kit that will allow your recipient to craft his own handmade ricotta or mozzarella with only a little effort.
Cheese Books
For the literary cheese lover in your life, consider a book selection as a gift. Clark Wolf's "American Cheeses" offers a tour of the burgeoning domestic cheese scene. Gordon Edgar's "Cheesemonger: A Life on the Wedge" is an unusual memoir of an "accidental" cheese professional and his democratic attitudes toward cheese appreciation. For a more whimsical choice, find a recipe book dedicated solely to macaroni and cheese or grilled cheese sandwiches--there are several in print to choose from.
Sweet Potato French Fries are absolutely delicious when they are salted and dipped in sour cream. They can be served as an appetizer or as a side dish for a meal. With their bright orange color and unusual taste, they make even the most common meal special. An added bonus is that sweet potatoes are actually nutritious.
Instructions
1. Wash and peel the raw sweet potatoes. Then cut them into fries that are about 3 inches long and 1/4 inch wide and 1/4 inch thick. The sweet potatoes are very dense, like carrots. Set them aside until the oil is hot enough to use.
2. Pour the oil into a large frying pan and heat it until when you insert an inch of white bread it floats to the top of the oil and begins to brown immediately. If the bread sinks to the bottom of the pan, the oil is not hot enough. If the bread burns, the oil is too hot. Remember never to leave the kitchen when you are cooking with oil because of the risk of fire!
3. Place the sweet potato French fries one at a time into the hot oil. They should float, like the bread did, to the top of the oil and little bubbles should surround the sticks. Add as many of the fries as you can without crowding the oil. Turn the sticks over after about 2 minutes so that both sides of the sweet potato fries will brown evenly. Continue turning the fries until they are brown and crisp on the outside and soft and tasty on the inside.
4. Remove the cooked sweet potato French fries from the hot oil to a plate covered with paper towels. The paper towels will absorb any of the excess oil. Add salt while the fries are still very hot. As soon as all the fries are cooked, serve them immediately.
5. Dip the piping hot sweet potato French fries in sour cream. For added tang, add a teaspoon of horseradish to about a cup of sour cream.
Tags: potato French fries, sour cream, sweet potato, sweet potatoes, French fries, French Fries, paper towels
There are a number of tools designed to crack crab shells.
Crab is found around the world, but primarily in the waters around China, Japan and the United States. Whether you like your crab in a rangoon, steamed and drizzled with butter or breaded with vegetables and cracker crumbs, you must first extract the crab meat. The crab is a formidable crustacean, so you'll need tools to remove the meat without destroying it.
Crab Mallet
The crab mallet cracks the hard outer shell of the body and legs, allowing access to the prized meat inside. Mallets are made of wood, aluminum or even pewter. Generally, a gentle pound of the crab mallet is all that is needed to crack the shell, saving as much meat as possible. At parties, some prefer the amusing sound of several people simultaneously pounding their dinner.
Crab Knife
A crab knife closely resembles a paring knife. In fact, any small paring or butter knife will suffice for picking the delicate crab meat out of the shell. Experienced crab connoisseurs also know thoroughly crack a crab and extract the crab meat with only their hands and a plastic knife; but if you haven't mastered this art, then an old-fashioned paring knife or butter knife will be your best friend.
Seafood Pick
If you're adamant about getting all your money's worth, then invest in a seafood pick that is designed to extract all the meat from the hard-to-reach places of the shell or legs. If you don't wish to invest in this tool, then search your kitchen drawers for a cocktail fork, cocktail spoon or fondue fork as they work equally well.
Claw Cracker
For those who don't want to get crab meat or shell under their fingernails, the claw cracker is a handy tool. This device looks a lot like the pincer of a lobster claw. The cracker goes around the crab claw and is then gently squeezed until the claw cracks and you can pick out the meat.
Old Newspapers
Cracking crabs is a messy business. Even if you are able to deftly remove the shell and meat, bits of crab will surround your work area. Spread old newspapers, craft paper or layers of papers towels so cleanup is as easy as gathering the edges of the paper, pulling the corners and edges together and tossing the detritus.
The Southampton mocktail refreshes with a sour and citrus flavor. This drink contains no alcohol so you can serve it to minors and pregnant women. Lime flavors the drink and there is no sugar, so the drink may not please everyone. The Southampton drink must be served in a cocktail glass, so dress it up a cherry, slice of lime, and a drink umbrella.
Instructions
1. Place a handful of ice into a cocktail shaker. The ice will chill the drink as it is being mixed, so it won't need to be served with much ice.
2. Pour 1/3 cup of tonic water into the cocktail shaker. This much tonic water will dilute the sourness of the lime and bitters.
3. Squeeze one half of a lime into the cocktail shaker, and add two ounces of Angostura bitters as well. The bitters contribute to the sour flavor but also adds a hint of sweetness to highlight the lime.
4. Mix in the shaker for eight seconds.
5. Pour the drink into a cocktail glass and garnish with a cherry or lime slice.
6. Add an umbrella to the top of the drink and serve.
Tags: into cocktail, cocktail shaker, into cocktail shaker, cocktail glass, tonic water
Pickle and store olives properly after harvesting.
Olives originated in the Middle East and constituted an important part of the diet of ancient people of the Mediterranean. Olive-pickers harvest the olives in the autumn, after the green fruits start to plump following the first fall rains. Olives have an extremely bitter taste when they come off the tree and must undergo a brining process before pickling and storing. Olives that stay on the tree until the end of the season become black on the tree, and methods for storing black and green olives differ.
Instructions
Green Olives
1. Using a knife, slit each olive twice. This will help the bitterness drain out of the olives while they sit in salt water.
2. Put your harvested olives in a glass pickling jar. Pour a warm salt-water solution over the olives. Make sure that the salt water solution completely covers all of the olives.
3. Change the salt water solution every other day for at least two weeks.
4. Drain the salt water and fill up the pickling jar with the olives. Cover the olives with water and add pickling spices. Pickling spices for olives include salt, hot peppers (if desired), bay leaves, allspice cloves, lemon juice or lemon slices and garlic. Quantities will depend on the amount of olives and the size of the pickling jar.
5. Pour olive oil over the olives to prevent mold from forming. Leave the olives in a cool dark corner for at least two weeks to pickle. When you start taking out your olives, always use a clean spoon to remove the olives to prevent bacteria from your hands or a used utensil from compromising the brine and ruining the olives.
Black Olives
6. Proceed with the same method of drawing out the bitterness of the olives by soaking them in salt water.
7. Layer the olives in a Pyrex, glass or plastic pan or container. Sprinkle rock salt, or kosher salt, in between the layers.
8. Store the olives in a cool dark corner for several months. After a few months, the olives will turn completely black and taste very salty.
Tags: salt water, cool dark, cool dark corner, dark corner, least weeks, olives cool
Turkey stuffing represents one of the main side dishes in a Thanksgiving meal. There are many turkey stuffing recipes. Each one is unique and often handed down through families. Stuffing, also called "dressing," is a mixture of bread, rice or potatoes that is either cooked separate from the turkey or stuffed into the turkey before baking. Stuffing is typically served as a side dish with the turkey.
History
Stuffing first made its debut in the 2nd century BC with the Romans. The first documented recipe of stuffing showed up in a Roman anthology of thousands of recipes called Apicius. It is likely they weren't stuffing a turkey, but rather a chicken. The French have also made great use of stuffing through the centuries. Stuffing was labeled "farce" in France. In Victorian England, the word stuffing was changed to "dressing" to reflect a more cultured way of explaining stuffing the empty cavity of an animal with a breaded concoction.
Significance
Turkey stuffing holds a place very near and dear in the hearts of Americans. It's a mainstay to the American Thanksgiving meal and, frankly, very few Americans stuff anything other than their turkey at Thanksgiving. While there is no concrete proof, there doesn't appear to be any evidence that the pilgrims served stuffing at the original Thanksgiving meal. However, these days turkey stuffing remains a much-loved addition.
Types
Recipes for turkey stuffing range far and wide. However, there are a few base ingredients that are always used in recipes. Cooks typically use dried bread, rice or potatoes as the base for their stuffing. Then additional ingredients are thrown into the mix to add flavor, based on the preferences of the cook. In many ways, the base of the recipe depends on where the recipe is being cooked in the world. Americans tend to use bread in their dressing recipes, while Germans tend to use potatoes.
Features
As stated above, turkey stuffing always has a base. Cooks then add whatever they prefer to the mix to spice it up and add flavor. The many ingredients that can be added include cherries, sausage, ground beef, nuts, vegetables and tropical fruit. Herbs and spices, such as sage and poultry seasoning, are used to add flavor. The wonderful thing about turkey stuffing is that so many things can be added to make each recipe individual.
Potatoes or rice that are added to stuffing are always cooked beforehand. In general, nothing is added to stuffing mix unless it is cooked. Raw meat is never put into the stuffing mix; it is always cooked first. Prepared stuffing mixes are available at the grocery store. However, many people choose to simply dry out their own bread by placing it on cookie sheets in the oven at 275 degrees for 15 minutes. The bread is then broken into small pieces.
Considerations
Turkey stuffing requires some thought and planning. Food-borne illnesses are a major concern when stuffing a turkey. Cooks should always stuff the turkey with dressing right before placing the bird in the oven.
When stuffing a turkey with dressing, a general rule for volume is 3/4 cup per 1lb of turkey. The stuffing shouldn't be crammed into the turkey but rather placed loosely in the bird to allow heat to cook it thoroughly. Some cooks choose to cook turkey stuffing completely separate from the bird to avoid any possibility of contamination.
Turkey gravy is a must have at the Thanksgiving table and is the bane of many a cook. Once you learn the key ingredients and the process required to make gravy, you will be more than happy to drag the gravy boat out of the back of your china cupboard.
The Facts
The ingredients of turkey gravy are: turkey drippings, flour and broth. Optional additives include giblet meat and seasonings. A flour and fat roux is the base for turkey gravy. Liquids should be warm or at room temperature when added to the roux.
Features
The best gravy is smooth, rich in flavor and has a light glisten to its color. The color of turkey gravy can range from light to medium brown. Lumpy gravy occurs when flour was added too quickly or was added to hot liquids. Congealed gravy is an indication that the fat to flour ratio was incorrectly measured and that there is too much fat in the gravy.
Function
Turkey gravy is used to enhance the flavor of turkey, mashed potatoes and dressing. Making turkey gravy makes use of the drippings and giblets that are left over when roasting a turkey.
Gravy can be made directly in the roasting pan, once the turkey is removed, or in a sauce pan. Scrape the sides of the roasting pan and pour these drippings into a measuring cup. To make 2 cups of gravy, skim off 3 tablespoons of fat from drippings and put into a pan, over medium heat. Skim and set aside any remaining fat. If there isn't enough fat to make the desired amount of gravy, make up the difference with butter.
Measure 3 tablespoons of flour and whisk it into the fat. Cook this mixture, called a roux, until it is lightly browned, approximately 10 minutes. Cooking the roux a shorter period of time will result in a floury tasting gravy.
Measure 2 cups drippings, giblet broth or other liquid and slowly whisk into the roux. Continue to whisk the gravy periodically for 5 minutes. Turn heat down to low and continue to whisk periodically until ready to serve.
Expert Insight
To create a robust turkey gravy, simmer the neck, giblets, 4 cups water, 1 chopped celery stalk, 1 chopped carrot and 1 chopped onion in a large pot for one hour. Strain the broth. Discard the vegetables. Finely dice the meat and return it to the broth.
If your gravy isn't thickening, you need to add more flour to it. To add flour, you must make a cold liquid slurry by whisking 4 parts flour and 1 part cold broth or water. Whisk the slurry into the gravy. Adding flour to a hot liquid will create lumps.
Misconceptions
Many recipes will instruct you to skim and discard the fat from the turkey drippings. Fat is a required ingredient in gravy. Gravy does not have to be at its finished thickness to remove it from the stovetop. Gravy thickens even after it is removed from heat.
Tags: turkey gravy, drippings into, turkey drippings, whisk into
Soft pretzels are an easy snack to make with kids.
Making your own soft pretzels is an easy and educational way to spend some quality time with kids. Cooking activities help children learn skills like measuring and following directions, and children love eating a yummy snack that they made themselves.This recipe is dairy and egg free, so it's a great choice for kids with food allergies. The addition of whole wheat flour makes it a healthier option, too.
Instructions
1. Measure 1 1/3 cups warm water and 1 tbsp. sugar. Let the children pour the water, sugar and yeast packet into a large mixing bowl. Let the mixture sit for about ten minutes until it is foamy and creamy colored.
2. Let the kids add in the remaining 2 tbsp. sugar, flour, canola oil and salt. Let the kids take turns kneading the dough for about 10 minutes.
3. Place the dough into a bowl, that has been coated with cooking spray. Let it rise until it has doubled in size. This should take about one hour.
4. Preheat oven to 450 degrees.
5. Pull of pieces of the dough and show the kids roll the dough into large ropes. Let the children help bend them into a desired shape. Some ideas are circles, squares, triangles, classic pretzel knots, numbers or letters. Place them onto a baking sheet that has been greased with cooking spray.
6. Boil 3 cups of water and add 3 tbsp. of baking soda.
7. Dunk each pretzel into the water and baking soda mixture and place them back on the baking sheet. Let the children sprinkle coarse salt on the pretzels.
8. Bake for 12 to 15 minutes until the pretzels have browned.
Tags: about minutes, baking sheet, baking soda, cooking spray, dough into, into large, minutes until
Toaster ovens are versatile, affordable appliances well-suited for those with small kitchens, those without an oven, and those who regularly cook. Appropriately named, toaster ovens act both as a toaster and as an oven. You can even broil in it. They heat quickly and keep foods like pizza and french fries crispy in all the right places, unlike a microwave. Cooking with a toaster oven can include defrosting food, cooking food, broiling food, or just keeping food warm.
Instructions
1. Use the tray provided with the oven and use the defrost option, if available, to defrost food. If "defrost" is not an option on your model, set the temperature very, very low and allow the frozen food to sit in there for a few minutes, keeping an eye on it so that it doesn't cook.
2. Use it like an oven to cook food by setting it to a particular temperature (350, for example), allowing it to heat up, and using the tray(s) provided to set the food on. Some models come with built-in timers that shut off the oven when the time is up. Small frozen foods like potpies and egg rolls cook well in toaster ovens.
3. Choose the broil option on your toaster oven to broil food. Use the tray provided to set your food (garlic bread, for example) on, and keep the door of the toaster oven open just a crack. Some models provide a tray with legs so that your food is closer to the broiler when put into the oven. Food does not take long to broil! Watch it closely.
4. Put the food in the toaster oven and set the temperature to 200 degrees or, if available, use the "warm" setting to keep food warm.
The dancing flame of a soy wax candle as it flickers in a dark room is a captivating sight. Soy candles have an eco-friendly reputation because they release less carbon dioxide than a standard candle during burning. Using old jelly jars to make your own soy candle adds another eco-friendly element of recycling to the mix. You can place the lids of the jars on the candle when not in use to prevent dust build-up or provide protection if gift-wrapped.
Instructions
1. Clean your jelly jars thoroughly by running them through the dish washer or hand washing them with dish soap and a scrub brush. Wash off all jelly residue. Remove the label from the exterior by peeling it off and scrubbing excess glue away with a wire brush.
2. Place the jelly jars into an oven set to the lowest temperature.
3. Place 5 oz. of soybean wax into the inner container of a double boiler. Fill the outer container of the double boiler with water. Heat over the stove if the double boiler doesn't have a built-in heating element.
4. Stir the soybean wax with a wooden spoon until it melts.
5. Add any type of dye if you wish to create a colored soy candle. Use coloring specifically labeled as suitable for use with soy wax. Stir again with a wooden spoon until the color gets fully incorporated into the wax.
6. Allow the soybean wax to cool to a temperature of 140 degrees Fahrenheit. Use a candy thermometer to check the temperature by sticking it into the wax.
7. Remove the jelly jars from the oven. Tie a piece of wick at least 2 inches taller than the jelly jar to a pencil or popsicle stick. Position the wicks in the center of the jelly jars using the sticks for support.
8. Pour the wax as slowly as possible into the jelly jar to eliminate air pockets. Fill the jelly jar with wax to just below the rim.
9. Allow the wax time to cool overnight before using your new soy candles.
Junior drum sets are popular for kids under age 10 because they provide a great way to learn about rhythm and music. The average cost is between $80 and $200, depending on the size of the kit. All kits include a bass drum with pedal, a snare, a tom-tom, a cymbal and a stool, but many add more cymbals and even more snares.
Although a junior drum set may make your ears hurt once a child starts playing it, the construction process isn't nearly that bad.
Instructions
1. Find the bass drum, which should be the biggest piece of equipment. Place it upright with the stand outlets facing the ground. Put the two stands into the kit and position them. It shouldn't wobble. The bass drum is the main component of the set and provides the basic rhythm for a song.
2. Attach the snare drum by sliding its pole into the first hole at the top of the bass drum. Tighten the crank to get it in place. Note that some sets might have a freestanding snare that rests on its own stand.
3. Attach the tom-tom drum in the third hole and crank it into place. Some sets might have two tom-toms, which are used to help break up rhythms.
4. Place the cymbal in the top hole and tighten it into place. The cymbal is used to add some clashing sounds. A set may come with a high-hat, which is popular in disco and dance-based music.
5. Attach the pedal to the back of the bass drum. Make sure it works by tapping its "head" a few times to test for movement. The pedal is used to play the bass.
6. Adjust the seat to fit your child. You may also have to adjust the snare and tom-tom drums to get them in a place your child can reach.
Beef soup is one of the quintessential comfort foods. Filled with tender chunks of beef, a variety of vegetables and a robust beef stock, this soup is best served piping hot along with a crusty bread.
Instructions
1. Trim any visible fat from the beef stew meat, and trim into smaller, bite-size pieces. Heat the skillet over medium-high heat and add canola oil. Saute the beef chunks, stirring often until they are lightly browned on each side, or about 3 minutes.
2. Remove the beef from the skillet and set it aside. Add carrots, onions, celery and garlic to remaining pan juices and return the skillet to medium heat. Stir frequently until the onions are opaque, about 5 minutes. Set it aside.
3. Place beef chunks, vegetables and any remaining pan juices into the soup pot. Add 6 cups of low-sodium beef broth, thyme and barley. Cover with a lid and bring to a simmer over low heat. Let cook for 45 to 60 minutes or until barley is tender.
4. Add potatoes and peas to the soup pot when barley is tender. Allow the mixture to cook for an additional 10 minutes. Remove it from the heat, check the seasonings, add salt or pepper if necessary and serve.
No tequila? No big deal, make a non-alcoholic watermelon margarita instead. If you have the other ingredients on hand you can still enjoy that south of the border flavor. This summer treat works well frozen, or you can frost up some mugs to keep things cool. Read on to learn make a non-alcoholic watermelon margarita.
Instructions
1. De-seed a slice of watermelon. Slice the watermelon in slices about as thick as your thumb so you can easily get the seeds out of the fruit.
2. Cut limes into wedges. Set aside the wedges to use as a garnish.
3. Put four cups watermelon and four cups ice cubes to a blender.
4. Add lime juice, coarse salt and sugar to taste. Start with small equal amounts of each and sample the mixture. Once you have a specific ratio of these ingredients you like, write down the amounts.
5. Blend mixture until smooth. You can cheat a little by starting with shaved or crushed ice.
6. Pour mixture into a mug. Garnish the mug with a wedge of lemon.
Tags: four cups, make non-alcoholic, make non-alcoholic watermelon, non-alcoholic watermelon, non-alcoholic watermelon margarita
Guacamole is a snack made of mashed avocado with a variety of added ingredients dependent upon the area of Mexico where the guacamole is prepared. In most cases, a Hass avocado is used as a base and mixed with various amounts of white onion, chiles, salt, pepper, tomatoes and cilantro. Lime juice is occasionally added for taste and to prevent the guacamole from turning brown too quickly.
History
The origin of guacamole dates to the Aztec Indians of southern Mexico. The Aztecs believed guacamole to be an aphrodisiac because of its popularity with the invading Spanish. Another reason for the popularity of guacamole was its high fat content. The Aztecs had an extremely low-fat diet, so any dish that contained life-sustaining fats and proteins became a staple of their cuisine.
The Aztecs referred to guacamole as "ahuaca-mulli," which roughly means "avocado mixture." Their version was similar to the dish served today. The Spanish changed the recipe slightly by adding sugar. Although the actual Spanish recipes are unknown, the Spaniards' love of the dish was well-documented.
Usual Ingredients
There are many variations to guacamole, but the traditional Mexican dish uses few ingredients. Avocados are the main ingredient in all guacamole recipes. Hass avocados are the most commonly used in the United States, although depending on where you live, other varieties may be substituted.
Serrano chiles are the most popular chiles in Mexico, and as such have been the first choice for adding heat to guacamole. As this small chile is quite hot, it is often used sparingly. White onions, unlike the yellow or red, has a pure hot flavor that marries well with the other ingredients. It's usually finely diced, allowing it's flavor to enhance the avocado, not overpower it.
Tomatoes are optional. They are used in southern Mexico but not in the north. If fresh tomatoes aren't in season, omit them. Cilantro, also known as coriander, is a spice from the carrot family. Widely used in Mexican cooking, the leaves of this plant add a pungent and distinct flavor to guacamole.
Quick Recipe
With a few garlic cloves in the bottom of a bowl, sprinkle a couple teaspoons of salt. Using the prongs of a fork, mash together until it forms a paste. Gather two avacados with firm but yielding flesh. Slice each in half vertically, moving a knife around the pit. Once the pit is removed, scoop out the flesh with a large spoon and add to the waiting bowl of garlic paste. Finely dice a whole white onion, a serrano chili and a handful of cilantro. Add vegetables and a fresh tomato. Mash the avocado flesh, folding the mixture. Season to taste.
Storing
As the avocado flesh becomes exposed to air, an enzyme begins to break down the fruit, and the flesh will begin to turn brown. Although unavoidable, it is possible to delay it by adding a few teaspoons of lime juice to the mixture and storing in an airtight container.
Quick Facts
1. Guacamole is Spanish for "avocado sauce."
2. Avocados can weigh as little as one ounce up to four pounds each.
3. More avocados are sold in the United States than in Mexico.
4. Super Bowl Sunday accounts for 5 percent of annual avocado sales.
5. It's botanical name is persea gratissima or p. americana.
Tags: avocado flesh, southern Mexico, United States, white onion
Whether you're mid-recipe and can't find the cooking sherry in the cupboard or just want to avoid its alcohol and high sodium content, you do have suitable substitutes for the fortified wine. Sherry has a nutty, rich flavor and is commonly used in soups, stews and Asian cuisines. Most alternatives to cooking sherry can be found in your refrigerator or on your pantry shelf.
Using Apple Cider
Apple cider or apple cider vinegar can stand in for sherry.
Apple cider is commonly used to substitute for sherry in cooking. It can be used in equal measure for the sherry called for in the recipe. If using apple cider vinegar, cut the amount to one-half of what is called for and replace the remainder with water.
Vanilla Extract
Add vanilla extract when you can't find the sherry.
For every 2 tablespoons of sherry called for in a recipe, substitute 1 to 2 teaspoons of vanilla extract. If alcohol is the objection, use alcohol-free extract. If your local grocery store doesn't carry the alcohol-free vanilla, try your local health food store.
Other Non-Alcoholic Substitutes
You can try equal measures of orange or pineapple juice. Peach or apricot juice can be used also, but will probably need thinning with water if the juice is thick. Equal amounts of white vinegar and chicken broth are also an effective substitution for cooking sherry in a recipe.
Alcoholic Substitutes
Any wine can do in a pinch.
An equal measure of dry, red or white wine can be used in any recipe calling for cooking sherry. Port, Madeira or Marsala can also be used. Rice wine vinegars add an Asian flair. Wine vinegars, in most cases, have the flavor but not the alcoholic content of wine.
Drinking Sherry
Drinking sherry can be substituted in any recipe asking for cooking sherry and, according to the Cooking Light magazine online, is actually preferred for its superior flavor. By using, even cheap drinking sherry, you cut the sodium content in the dish significantly. Large amounts of salt are added to cooking sherry as a preservative and this salt content transfers to the foods cooked with it. Two tablespoons of cooking sherry wine can have 190 mg of sodium, which is not recommended for a low-sodium diet.
Tags: cooking sherry, apple cider, Apple cider, apple cider vinegar, called recipe, cider vinegar
These apple cookies are extra hearty, especially with the addition of raisins, nuts and a special topping. Yields 4 dozen cookies.
Instructions
1. Preheat oven to 375 degrees F.
2. Grease cookie sheets with nonstick cooking spray.
3. Beat 1 1/3 c. of the brown sugar and 1/2 c. of the butter in a large bowl until light and fluffy.
4. Add egg and blend well.
5. Add apple and apple juice and blend well.
6. Add flour, baking soda, 1 tsp. of the cinnamon, and salt to mixture. Mix well.
7. Stir in raisins and nuts. Set cookie dough aside.
8. Using a shallow bowl, combine and stir together oats, remaining 3/4 c. of brown sugar and remaining 1/2 tsp. of cinnamon.
9. Melt remaining 1/3 c. butter and stir into mixture. Mixture should be lightly moistened.
10. Drop cookie dough by the heaping teaspoonful onto the greased cookie sheets, at least 2 inches apart (cookies will spread). Top each cookie with 1/2 tsp. of the oat/brown sugar topping.
11. Bake cookies 8 to 12 minutes, or until the edges are golden brown.
12. Cool 1 minute and then place cookies on a wire rack to finish cooling.
Tags: brown sugar, blend well, cookie dough, cookie sheets, Make Apple, Make Apple Cookies
The shape of a red wine glass can change the taste of wine.
Choosing the proper red wine glass is an important step in serving wine. The shape and size of a wine glass is designed to accommodate different types of wine. Larger glasses allow wines to become oxygenated, which can help improve their taste while smaller glasses tend to be more appropriate for red wines with a large amount of tannins.
Young Red Wine Glasses
Younger red wines tend to be very high in tannin content. Pick a wine glass that has a large body to allow for oxygenation of the wine but with a small width. The smaller width of a wine glass will allow for the wine to mostly come in contact with the middle parts of the mouth. This can help eliminate the unpleasant astringent feeling of young red wines.
Mature Red Wine Glasses
A mature red wine should be served in a glass with a narrow opening. The narrow opening will help concentrate the aromas and bouquet of mature red wines. This red wine glass should also have a large body to help oxygenate the wine.
Full Bodied Red Wine Glasses
These wines glasses are very large and have a wide opening at the top. Once again, the large bodywill help aerate the wine and oxygenate it. The wide opening at the top of the glass will help direct the wine to the back of the wine drinkers mouth. Wines made with robust grapes will have very strong flavors that are enhanced by these large wine glasses.
Very Mature Red Wine Glass
Very similar to the shape of full bodied wine glasses, this wine glass has a large body with a large opening but is slightly curved below the mouth of the wine glass. Wines such as Pinot Noir and Nebbiolo are best served in this style of glass because it directs the wine towards the front of the tongue which is more sensitive to sweetness.
Tags: large body, wine glass, wine glass, will help, glass will, Mature Wine, narrow opening