Home and restaurant kitchens around the world prepare potatoes in different ways, including scalloped, mashed and baked, along with french fries and potato chips. Deep-fried potato ribbons, often served with hamburgers, hot dogs or sandwiches, may be a bit more unusual -- but they're not difficult to make.
Instructions
1. Wash the potatoes before slicing and frying.
Wash the potatoes thoroughly and let them dry in a strainer for about 10 minutes before peeling.
2. Fry the potatoes in oil formulated for high heat.
Pour five or six cups of frying oil into a deep fryer and heat to 350 degrees Fahrenheit.
3. Cut ribbon-like pieces as if peeling an apple.
Start at the top of each potato and cut it with the peeler in long ribbon-like pieces by rotating the potato as if peeling an apple.
4. Drop the potato ribbons into the hot oil for about three minutes or until crisp and golden brown. Remove the ribbons with tongs and set them on paper towels to drain excess oil. Sprinkle with salt to taste.
By choosing low calorie ingredients and simple meal ideas, you can cook a healthy dinner in no time. If you keep many low calorie ingredients in the refrigerator, preparing dinner is just a matter of assembling everything. Healthier meals should not be less tasty than higher calorie alternatives. There are plenty of tasty and quick meals that can be made without adding fat or high calorie ingredients.
Chicken Dinner Ideas
Boneless, skinless chicken breasts are low in calories and quick to cook. They are also extremely versatile--they are used in all kinds of international cuisines and have a mild flavor, therefore complementing many other ingredients. They can be sauteed, grilled, broiled, poached or roasted without the need to add much oil, and sliced chicken breast cooks in a matter of minutes. If you keep grilled chicken breasts in the refrigerator, it takes very little time to prepare a chicken sandwich, salad, pasta dish or any number of meals. A grilled boneless chicken breast makes a much lower calorie alternative to a hamburger, and the flavor can be enhanced with marinades or sauces.
Salads
Salads can be boring and leave you unsatisfied, but when you prepare your own and add lots of different ingredients they are quick, delicious and low in calories. If you keep lots of salad components handy in the refrigerator, you can quickly assemble them in a bowl for dinner. In addition to lettuce, use generous amounts of healthy foods like tomatoes, cucumbers, bell peppers, chicken breast, canned tuna, corn and baby corn, mushrooms, hard boiled eggs and marinated artichokes. Avoid higher calorie ingredients like bacon and cheese, and also stay away from creamy dressings. Low calorie dressings are widely available in grocery stores, but you could also make your own vinaigrette using olive oil and vinegar. If you toss the salad in dressing adding a little at a time rather than pouring it over the salad, you will find that you need a lot less of it to coat all the ingredients.
Soups
Clear vegetable-based soups are a quick and easy dinner option that fill you up without many calories. Homemade soup is a much healthier option than canned soup, which often contains lots of hidden fat, salt and chemical preservatives. A homemade soup can be made in about half an hour, and if made in advance it can be heated up for dinner in a matter of minutes. The basic method for making soup is to chop vegetables of your choice, cover them with broth and simmer until the vegetables are soft. This method gives a virtually infinite variety of possibilities. If you like creamy soups, include potatoes, sweet potatoes or other root vegetables, then blend the cooked soup in a food processor for a creamy texture without the need for cream. To add bulk without adding lots of extra fat or calories, cook small pasta shapes, rice, lentils or drained canned beans with the other ingredients. You can serve a roll or small sandwich with the soup to make more of a meal.
Tags: calorie ingredients, chicken breast, chicken breasts, Dinner Ideas, higher calorie, little time
In Mexico, family and food are two of the most important ingredients of life. That's why there are several Mexican dishes that are especially designed for serving large numbers of people. Whether it's a pile of authentically presented tamales or just a help-yourself pot of pozole, these dishes are ideal for feeding a hungry crowd.
Pozole
Although it's not one of the more commonly known Mexican entrees served in the United States, pozole is a traditional course at large gatherings south of the border. This dish, which is served at restaurants in Mexico called pozolerías, is essentially a large stew made of roasted pork shoulder and hominy. It also contains a decent amount of garlic and is often garnished with fresh vegetables, such as radishes, cabbages and avocados. A large pot of pozole is enough to feed 20 people, whether for dinner or lunch.
Enchilada Casserole
Like a stew, an enchilada casserole is the perfect way to feed a lot of people, yet it is also simple and tastes delicious. Enchiladas are usually served on their own at Mexican restaurants, but their texture and ingredients work well in a casserole. While the meat filling--usually beef, chicken or pork--can vary, the rest consists of beans, cheese, enchilada sauce and tortillas. There are plenty of other touches and flavors one can add, such as sour cream and chili peppers. One advantage of this dish is that although it doesn't have to look pretty, the aroma alone will draw people to the table.
Tamales
Tamales are not necessarily the fastest dish to cook up, but they can be made at home and always make a great party meal. They are also quintessential Mexican fare. Consisting of beef, chicken or pork stuffed inside a dough made of ground masa, tamales are steamed, and eventually served, inside an actual corn husk. While a good 40 or so tamales will be needed to satisfy the appetites of 20 people, they they can be assembled quickly, especially with the help of two cooks. They also can be made ahead of time, frozen and thawed when needed. Not only are tamales delicious, but their presentation alone is enough to transform any dining room into a old Mexican villa.
Guacamole
For those seeking an easy-to-make appetizer that a number of people can snack on while waiting for the main course, guacamole is the perfect solution. Although this Mexican favorite is usually made to serve three or four people, the ingredients can easily be multiplied for larger crowds. The dish itself is made of avocados, tomatoes, onions and lime juice, often spiced up with a little jalapeno or cumin, depending on the chef's tastes. Not only is guacamole a healthy snack, but the ingredients are inexpensive and easy to find.
If you know the right amount of cooking time, you can make delicious wild rice in a rice cooker.
When you use a rice cooker to cook your rice, you can enjoy tasty rice cooked to perfection. If you are a wild rice fan, a meal featuring the nutty goodness of wild rice might be a favorite in your household. You can make wild rice in a rice cooker, as long as you pay attention to the ratio of liquid to rice. Because wild rice requires a long cooking time, your rice cooker must have a cooking setting that lasts long enough.
Instructions
1. Measure the wild rice into the large bowl for rinsing. Use 1 cup of wild rice to make four servings, 1 1/2 cup wild rice to serve six and 2 cups to serve eight.
2. Cover the wild rice with cold water and swirl the rice around in the water with your hands for about five seconds. Pour off the water without pouring the rice with it. Repeat the rinsing process one or two more times to make sure the rice is completely clean.
3. Pour the rinsed rice into the rice cooker. Add two parts water or broth to the one part wild rice. For example, if you used 1 cup of wild rice, add 2 cups of water or broth.
4. Set the rice cooker to the brown rice setting.
5. Allow the rice cooker to progress through the entire cooking process and then leave it in the "warm" stage for 30 to 60 minutes to ensure the rice absorbs all the liquid.
6. Open the rice cooker after the warming time elapses and look at the wild rice. When wild rice cooks fully, it "pops" and you will see a grayish color protruding out of the dark outer hull.
7. Season the wild rice with salt and pepper and serve the rice immediately.
Baking Brie accentuates the flavor of this mild cheese named for a province in France from which it originates. Baked Brie, coupled with dried cherries or cranberries, caramelized pears or fresh apples makes a sweet appetizer. Savory choices include baked Brie with Prosciutto, mushrooms, shallots, jalapeno peppers or nuts. Creative recipes incorporate both sweet and savory ingredients.
Preparing the Brie
Prepare Brie for baking by slicing off the top rind. Use the tip of a sharp knife to get under the edge of the rind and shave it off with the blade. Placing the Brie in the freezer for 15 to 20 minutes prior to preparation, which makes it easier to remove the rind.
Temperature
Brie is baked at different temperatures for different recipes. Bake Brie on its own for 20 minutes at 425 degrees F. Use a lower temperature for longer to blend flavors for sweet or savory recipes.
Baking
For baked Brie alone, put it back in its own wooden box, if available, and place on a cookie sheet. Alternatively, layer several sheets of aluminum foil and wrap them around the edge of the cheese, leaving the top exposed, and place the Brie on a cookie sheet. For recipes adding other ingredients, a baking dish might be required.
Sourdough Method
Cut a hole in the center of a loaf of sourdough bread. Scoop out the interior until there is only a half inch of bread crust remaining. Use a sharp knife to cut small slices in the edge of the rind around the sides of the Brie to allow the flavor of the cheese to leach out into the bread while baking. Split the cheese in half horizontally and insert sweet or savory ingredients in the middle if desired. Put the Brie inside the loaf and bake on a cookie sheet at 350 degrees F for 45 minutes.
Everyone loves a good cheese dip. Use cheese dips as party snacks or for game day or family night. Most cheese dip ingredients are readily available in the kitchen pantry. Learn a few quick and easy cheese dip recipes for last-minute appetizers to satisfy family and friends.
Bacon, Cheese and Spinach Dip
Allow 10 minutes to prepare the ingredients and 5 minutes for cooking. Makes 12 servings. You will need 10 oz. of frozen chopped spinach, 1 lb. of processed cheese, 4 oz. of cream cheese, an 8-oz. can of tomatoes and chilies and 8 slices of bacon.
Thaw and drain the spinach. Dice the processed cheese and cream cheese into cubes. Cook the bacon until crispy. Place all ingredients, including undrained tomatoes and chilies, in a microwave-safe bowl. Heat for 3 minutes. Stir. Heat for another 2 minutes. Serve the dip straight from the microwave or place in a slow cooker on warm.
Cheese Salsa Dip
This dip goes well with tacos or tortilla chips. Be sure not to leave out the beer. Allow 10 minutes of preparation time and 5 minutes of cooking time. Makes 4 cups. You will need 1/2 cup of beer, 1 tsp. cumin powder, 1/2 tsp. dried oregano, 1/2 tsp. garlic powder, one 16-oz. can of refried beans, 1/2 cup of prepared salsa (chunky and hot) and one 16-oz. package of processed cheese, cut into 1/2-inch pieces.
Combine beer, cumin, dried oregano and garlic powder in a medium saucepan. Bring to simmer. Add beans and salsa. Stir until heated. Add processed cheese. Allow 3 minutes at low heat for cheese to melt. Place heated cheese dip in a bowl.
Feta Cheese Dip
Serve this cheese dip with pita bread or with pasta as an appetizer or full meal. Allow 15 minutes for total preparation and cook time. Makes 4 servings. You will need 7 oz. of feta cheese, 1 cup low-fat yogurt, 2 tbsp. low-fat cream cheese, 1 tbsp. mayonnaise, 1 tomato, juice of 3 lemons, 1/4 cup olive oil, 2 tbsp. cumin, 1/2 tsp. pepper, dash of salt (only a dash; feta is a salty cheese), 1 tbsp. thyme and 1 tbsp. dried basil.
Combine lemon juice, salt, pepper, cumin and olive oil in a jar and shake well. Dice tomato into small pieces and pour dressing over it. Place feta cheese in separate bowl and whisk. Add cream cheese, mayonnaise and yogurt. Whisk all ingredients until smooth. Add tomatoes. Sprinkle the top with thyme and basil, but don't mix in the herbs.
Tags: Allow minutes, cream cheese, processed cheese, will need, beer cumin, cheese cream
Melted cheese dips are a delicious dipping sauce for chips and nachos. These popular, store-bought nacho cheese dips are expensive and contain plenty of artificial flavors and preservatives to prolong their shelf life. It is simple to pick up a bottle of nacho cheese sauce at your supermarket, but making it at home will ensure it will taste better and contain no chemical preservatives.
Instructions
1. Grate ½ cup of Monterey Jack cheese and 1 cup sharp cheddar cheese in a bowl.
2. Melt 2 tbsp. butter or margarine in a medium-size saucepan. Add 1 tbsp. cornstarch, 2 tbsp. cream cheese and ½ cup of fresh milk or evaporated milk. Stir the mixture over low heat until smooth.
3. Add the shredded cheddar and Monterey Jack into the mixture and stir until it is melted.
4. Add 1 tbsp. of hot sauce or cayenne pepper into the nacho cheese sauce. Stir the mixture for 2 to 3 minutes. Serve hot.
5. Transfer any leftover sauce to a microwavable container. This nacho sauce will harden after 30 minutes, so you will need to warm it up again next time.
Jamaican beef patties are spicy beef filled pastries. Although recipes differ, all contain a spicy mix of ground beef, bread crumbs, and the desired spices sealed and baked inside a golden pastry crust. Get ready to eat this tasty spicy treat.
Instructions
Make the Pastry
1. Mix flour, salt , and curry powder in large bowl.
2. Cut in the shortening and mix until crumbly.
3. Add water a little at a time until the dough forms a ball.
4. Cut into six equal pieces and roll out in a circle on a lightly floured board to the thickness of pie crust. Set aside.
5. Bake at
Create the Filling
6. Saute the onion in a pan with 2 teaspoons of oil until it is soft. Add crumbled ground beef and cook until the beef is browned and no longer pink.
7. Drain fat from the hamburger and onion mixture and return to heat.
8. Season with spices and stir to mix well. Add the beef broth and bread crumbs.
9. Simmer until the liquid is dissolved. Remove from heat.
Fill and Bake
10. Scoop equal portions of the meat filling onto the six rolled out dough circles.
11. Fold the pastry dough over the meat mixture to create a half moon shape. Crimp the edges with a fork.
12. Coat the top of each pastry shell with beaten egg.
13. Bake in a preheated 400 degree oven for 30 minutes or until golden brown.
If you're looking for a tortilla chip accompaniment that's heartier than salsa and healthier than queso dip, prepare homemade guacamole. You don't have to spend a lot of money to enjoy rich and creamy guacamole in a Mexican restaurant, as it's easy to prepare in your own kitchen. Tempt party guests' taste buds with a handmade guacamole dip appetizer, or enjoy it alongside your favorite enchilada or burrito dishes. When making the dip, use only ripe avocados for the best flavor and texture.
Instructions
1. Cut three avocados in half, remove their seeds and spoon them into a mixing bowl.
2. Mash the avocado with a fork until it is smooth and creamy.
3. Add 2 tbsp. of fresh lime juice, 1/2 cup of finely chopped red onion, one crushed garlic clove, 2 tbsp. of chopped fresh cilantro and salt and black pepper to taste. Include three drops of hot sauce or one seeded and minced jalapeno pepper if you prefer a spicy flavor. Blend all of the ingredients well with a spoon.
4. Chop one large, ripe tomato and fold it into the guacamole.
5. Cover the guacamole with plastic wrap and refrigerate until serving.
Roast beef and mashed potatoes seem complete when served with brown gravy.
Some dishes just aren't the same without gravy. While powdered gravy mixes will do in an emergency, it's easier than people think to make gravy from scratch. Brown gravy is a beef-based gravy made by using the pan drippings from the meat with which it will be served. However, this means you can't make the gravy until after your main course has finished cooking and the process of separating the fat can be time consuming. A rich gravy can be made using a simple recipe composed of butter and flour, known as a roux, instead of meat drippings.
Instructions
1. Melt 2 tbsp. butter over medium heat in a small sauce pan.
2. Sprinkle 2 tbsp. all-purpose flour over the butter and stir until the flour completely absorbs the butter to create a roux, which will thicken the gravy.
3. Cook the roux for two minutes, stirring frequently. This eliminates the raw flour flavor from the mixture.
4. Whisk 1 cup beef broth into the roux. Bring the mixture to a boil, whisking frequently so there are no lumps.
5. Reduce heat to medium low. Continue cooking and whisking the gravy until it starts to thicken and is completely smooth. Add fresh-ground black pepper to taste.
6. Remove gravy from the heat and allow to sit for five minutes before serving. The gravy thickens more as it cools.
Tags: gravy from, gravy made, gravy made using, gravy until, made using
Eating together as a family presents the challenge of making everyone happy using the same meal choices. Choose entrees that can be put on the table easily after a long day, be prepared quickly and without too much additional effort.
Quesadillas
Baked quesadillas are destined to become a family favorite. Preparation takes only minutes. Shake shredded cheddar and Monterrey cheeses in a bag with 1/4 teaspoon each of chili powder, cumin, salt and oregano. Spray a baking sheet and the side of a tortilla facing the sheet with a light layer of cooking oil. Layer some of the cheese mixture on the bottom tortilla and add a tortilla on top. Spray the top side with another light layer of cooking spray, and bake in a preheated 400 degree oven until the outside is crispy and cheese is melted. Add chicken to the quesadillas for a little more substance. Use mild salsa to flavor and top the quesadillas.
Garbage Bread
Making homemade pizza can take less time than ordering pizza in, and can be almost hassle free in the form of garbage bread. Place your favorite pizza toppings inside of the pizza crust along with mozzarella and Parmesan cheese. Roll out pizza crust and add a thin layer of cheese, meat and vegetables close to the edge. Fold the crust from the edges into a pinwheel while placing another thin layer of fillings within every roll. Seal the edges to prevent ingredients from oozing out and bake at 350 degrees for approximately 35 minutes.
Spinach Frittata
All it takes to make a spinach frittata is a bowl, a baking pan and a few key ingredients. For a family of 4-6, whisk 6 eggs with 1/2 cup of skim milk, 4 oz. of cheddar cheese, and 1/2 tsp. each of salt & pepper. Mix in 1 1/2 cups chopped, cooked spinach and 1/2 cup cooked chicken or ham. Cook the egg mixture in a greased 9-inch round baking pan for 20 minutes at 350 degrees. Cut into wedges and serve.
10-Minute Chicken
For a chicken dish that takes only minutes, cut 4-6 chicken breasts into bite size pieces before cooking. Heat a few tablespoons of olive oil over high heat before adding chicken pieces and tossing in the oil for a minute. Add 2 cloves garlic, 1 cup chopped parsley, 1 cup sliced scallions, and cook for a couple of minutes more until center of chicken is white. Drizzle 2 tablespoons of lemon juice, balsamic vinegar, salt & pepper on top of chicken pieces and serve with lightly buttered pasta or a mixed rice blend.
Tags: chicken pieces, layer cooking, light layer, light layer cooking, only minutes, pizza crust, salt pepper
Diodes are used in almost every electronic device with a circuit board (PCB). This semiconductor component is built with a strong outer coating, but it can fail or become damaged over time. Diode substitution requires special attention to the component's orientation.
Identification
A diode resembles a small tube with metal legs extending from each end for attachment to a PCB. One end of the diode has a painted colored band. The band signifies that the end is positive and the other end is negative. The diode only allows electrical flow from the negative end to the positive end.
Substitution
Remove a diode carefully from the PCB by gently heating the soldered ends until the diode slides out. Only use the same diode type, with the same power and resistance values, in the circuit. Solder a new diode into the circuit, paying extra attention to the band's orientation. Verify that the diode's band is in the same position as the old diode was oriented.
Warning
Do not attempt to remove and repair a diode with power applied to the PCB. The PCB can be damaged beyond repair with a powered board.
Collecting wine involves more than just finding the right bottles for your collection. Proper storage for the wine will ensure that the bottles stay in good condition. Without the proper storage and temperature, wine will quickly become undrinkable and a waste of your hard-earned money. Finding the right storage system for your collection will ensure that they stay at the right temperature and have the room to lay the bottles correctly.
Space
Before you begin your wine storage project, you will have to determine how much space your bottles will require. A collection can quickly grow to unmanageable proportions if you do not put a limit on the space for your wine storage. Determine a set amount of bottles you will have on hand at any given time and stick with it.
Wine storage refrigerators come in a variety of sizes and designs. These cabinets or refrigerators can hold a number of bottles and fit right into the décor of your kitchen or dining room. Larger models can be installed in the basement to hold large collections of wine.
Wine Racks
Wine racks are an appropriate choice for smaller wine collections that will be used within a shorter period. The wine rack should allow the bottles to be stored on their side so that the cork is in contact with the wine. It is important that the cork not dry out and become damaged during storage.
Smaller wine racks can be stored on top of the kitchen counter and allow guests to view the labels on your collection. Wine bottles that will not be stored for months at a time are perfectly fine in a small wine rack.
Refrigeration and Humidity Control
Refrigerated wine cabinets are designed to keep wine at a cool temperature for collections that will be stored for more than a year. Glass-fronted or solid cabinets can be plugged right into existing wall outlets. These models are appropriate for larger collections that have precious bottles that require special care. Wine cabinets are different from a refrigerator and offer greater control over the temperature and humidity where the wine is stored.
Refrigerated wine rooms can store thousands of bottles in a temperature-controlled environment. This is ideal for the serious wine collector. Smaller models will hold less than a hundred bottles of wine in cooler temperatures. Consider carefully your needs when choosing a refrigerated wine cabinet.
Tags: collections that, that will, your collection, your wine storage, bottles that, bottles will, collections that will
Buckwheat is an excellent whole grain to add to your diet.
Buckwheat is primarily known in the United States as an ingredient in some types of pancakes. In Europe, buckwheat groats, called kasha, are cooked and served much like rice. Buckwheat groats are made from hulled, stripped seed kernels of the buckwheat plant which are ground or smashed to open the kernels. Buckwheat groats are available at most health food stores. Keep them in airtight containers and use as soon as possible after purchase.
Instructions
1. Measure the desired amount of buckwheat groats in a stainless steel or other heavy-duty uncoated saucepan. A serving size is about 1/2 cup per person.
2. Bring twice the amount of water or broth to a boil in the second saucepan. For instance, if cooking 1/2 cup groats, you would use 1 cup water or broth.
3. Toast the buckwheat groats in the pan over medium heat until they turn golden brown.
4. Pour the boiling water or broth over the groats in the pan.
5. Cover the pan and turn the heat down to low. Allow the groats to cook for 20 minutes or until all the water or broth is absorbed.
Much like modern day dining, Ancient Romans ate three meals a day, called jentaculum, prandium and coena, very similar to today's breakfast, lunch and dinner. The coena was the main meal of the day and could last for hours. The most famous chef of ancient Rome was Apicius, who wrote the De Re Coquinaria, the only surviving cookbook of the day. Ancient Roman dishes typically consisted of garum, a salted fish sauce, and a meat, typically pork. Throughout Rome, visitors can find restaurants that focus on serving authentic ancient Roman cuisine.
Restaurant Hostaria Antica Roma
Rated five stars by the World's Luxury Guide, the Hostaria Antica Roma, run by the Magnanimi family, is located near the catacombs via Appia Antica. The Hostaria Antica Roma provides an entire menu of ancient Roman cuisine.
Hostaria Antica utilizes original Imperial Rome recipes from Apicius to create its dishes, which often include the traditional ancient Roman garum sauce. A recommended dish is the pollo oxizomum, which dates back to the 1st century. It is chicken prepared with leeks, olive oil, vinegar and farum.
Hostaria Antica Roma
Via Appia Antica, 87
00179 Roma (Lazio), Italy
06 5132 888
anticaroma.it
Antica Pesa
Antica Pesa is located in the former customs office of the Papal State. This restaurant, in Trastevere, began as a 17th-century snack bar for customs officers. By the 19th century, the location opened its doors to the public and Antica Pesa was born.
Antica Pesa embraces the old food traditions of Rome, presenting food with ancient flavors. One recommended dish at this restaurant is the macaroni with ham and cheese. In addition to the restaurant, Antica Pesa is also an inn.
Antica Pesa
Via Garibaldi, 18
00153 Roma (Lazio), Italy
06 5809236
anticapesa.it
Trattoria da Giggetto Portico d'Ottavia
The Trattoria da Giggetto is a family-run restaurant located near Teatro di Marcello. This historical trattoria has been open and run by the same family for over three generations. The Ceccarelli family serves authentic ancient Roman cuisine with Jewish influences. Recommended dishes at Trattoria da Giggetto Portico d'Ottavia include the fiore di zucchina ripieno and carciofi alla giudia.
Trattoria da Giggetto Portico d'Ottavia
Via del Portico d'Ottavia, 21
00186 Roma (Lazio), Italy
066 861105
giggetto.it
Checchino dal 1887
The Restaurant Checchino dal 1887 has been open for over a century and continues to serve much the same cuisine as when its doors opened. Following historical traditions, this restaurant, located in Testaccio, still utilizes most parts of an animal. For example, pig dishes served include the heart, liver, tail and lungs.
The cuisine is simple, but dishes are considered extraordinary. Recommended items include the rigatoni with pagliata, lamb alla cacciatore and bucatini alla gricia.
Cocktail party menus should be simple and items should be small or bite-size for consumption while standing or mingling with others. Heavy hors d'oeuvres are common at cocktail parties and you can even choose between stationary buffet tables and butlers who pass them out.
Instructions
1. Determine the type of food you plan to serve and find appropriate recipes. If you are hosting a theme cocktail party, such as sushi, martini or the like, look for recipes or pre-made appetizers that support that theme. Consider options such as cheese trays or fruit platters that require little preparation time and can serve as a staple to your menu. Chips and dips are also good options that take little preparation time.
2. Create a budget for the food items based on the number of people you plan to serve. If the party begins during mealtime, be sure you have enough food to cover a meal. Women tend to eat less, so planning one or two of each appetizer for the women makes sense. For men, typically plan on twice the amount you planned on for the women. Keep in mind extra expenses such as condiments or small cocktail spears.
3. Purchase all of the ingredients to make the recipes you have identified. Pre-made items from the frozen food section of the grocery store or mass wholesale retailer and are perfect for those who do not care to cook every food item.
4. Organize the menu and determine foods to make ahead of time and either refrigerated or frozen. Food that must be served fresh, such as sushi or fruit, should be purchased and prepared the day before or the day of the cocktail party.
5. Make a few food items each day leading up to the party to avoid last minute rushing or running out of time.
6. Create a menu checklist of each food item and decide where to place foods and labels at the party. Be sure to include the extras such as dipping sauces and toothpicks.
Tags: cocktail party, food item, food items, little preparation, little preparation time, plan serve
Antipasto platters should be centrally located so your guests have easy access.
A common misconception about the term "antipasto" is that it is the dish that precedes a pasta dish. Although it is indeed sometimes served right before a pasta dish, it is in reality the meal that precedes all others, similar to an appetizer. Antipasto platters can contain a number of different foods, all of which should be savory in nature. These foods include meats, cheeses, raw or cooked vegetables, and bread. The keys to arranging a successful antipasto platter are having a variety of flavors, colors and textures available for your guests to sample.
Instructions
1. Select a large enough platter for it to hold several items for your guests to choose from. Allow for approximately 1/2 pound of food per guest. Set up additional platters for larger parties.
2. Line the bottom of the platter with large, flat lettuce leaves, such as butter head or Romaine lettuce.
3. Place an item in the center of the platter to be the focus of the platter, Select a round, soft cheese, such as Brie or Camembert or place a small bowl in the middle and fill it with black and green olives, banana peppers, mushrooms, marinated artichokes or other small, bite-sized vegetables. Dress the vegetables with a light coating of oil and vinegar dressing or another oil-based dressing.
4. Cut or purchase thinly sliced deli meats, such as salami, ham and pepperoni. Roll the meats into tight tubes and arrange them on one section of the platter. Use toothpicks to hold the meat together, if necessary. Otherwise, stack the slices of meat on top of each other.
5. Add additional slices or bite-sized chunks of cheese or marinated vegetables in another location on the platter.
6. Leave one spot open on your platter for small slices of bread, such as focaccia, bruschetta or crostini.
7. Place utensils such as serving forks and spoons, appetizer plates, toothpicks and napkins next to the platter so guests can have their pick of what to use to serve themselves.
Tags: your guests, Antipasto platters, guests have, pasta dish, that precedes
Before buying pickles from the grocery store, consider making your own extra crisp kosher dill pickles. Making your own dill pickles is inexpensive and will save you money over the years. Homemade kosher dill pickles also make great gifts for friends and family members. Add your favorite spices and seasonings to the pickles to make them suit your tastes. Patience is required when making kosher dill pickles. Canning the pickles will not take a lot of time, but the pickling process will take two to three weeks.
Instructions
1. Choose firm and ripe pickling cucumbers. The cucumbers used for pickling need to have plenty of warts and they should be bright green in color.
2. Wash the pickling cucumbers thoroughly. Remove any excess dirt and debris from the cucumbers, and lay them on a paper towel to dry.
3. Decide to leave your pickles whole or cut them into halves. Depending on how large your canning jars are, it may be necessary to cut the cucumbers lengthwise. Do this step before preparing the pickling solution so that the cucumbers are ready to be soaked in the brine solution.
4. Add the vinegar, water, salt and pickling spices to a large pot. Bring the brine solution to a rapid boil.
5. Place the remaining ingredients in the canning jars. Add one large, peeled garlic clove, one chopped jalapeno chili, one bay leaf, one head of fresh dill weed and one grape leaf. The grape leaves are what makes the dill pickles extra crisp.
6. Pack the pickling cucumbers into the jars. Do not force the cucumbers into the jar, but ensure that they fit tightly into each jar.
7. Pour the brine into the sterilized pickling jars. Fill the jars with the brine, leaving only 1/2 inch of space at the top.
8. Place the canning jar lids on the jars. Secure them with the canning jar rings.
9. Shake the jars to remove any leftover spices. Sit the kosher dill pickles out of sunlight in a cool and dry environment. Let the pickles ferment for at least seven days.
10. Taste the dill pickles after seven days have passed. Continue to pickle them for another 7 days until they reach your desired tastes.
Aromatic fish stew is served many ways, as lons as you don't overcook the fish.
When cooking an aromatic fish stew, it is important not to overcook the flaky flesh. Overcooked fish dissolves into the broth, ruining those delicious chunks of fresh white meat. To avoid overcooking, some recipes use prepared fish stock and fry the fish chunks separately. However, this process can be skipped by using a different fish such as anchovies as the stock flavor and the fish chunks as a last-minute addition. Make fish stew in bulk, so as not to waste a whole fresh fish on a small crowd.
Instructions
Snapper Brown Stew Fish
1. Deep fry a whole snapper at 350 degrees Fahrenheit for four minutes. Remove carefully and allow to drain of excess oil. Set aside.
2. Slice one onion into rings. Saute in a large saucepan with one bonnet pepper, 1/2 cup water, and 1/4 cup olive oil for two minutes, or until onion just begins to soften.
3. Slice the snapper into chunks and dice the tomato into small pieces. Add the snapper chunks with 3 tbsp. fish sauce and simmer for five minutes. Add the diced tomatoes and simmer another minute. Season with salt and pepper to taste and serve.
Halibut Fish Stew
4. Scrub and quarter 1 pound of potatoes. Set aside. Mash 4 garlic cloves with salt in mortar and pestle. Add 4 anchovy fillets and continue mashing until it is a soft paste.
5. Slice one onion, one celery rib and one carrot into small pieces. Cook in a large pot with 2 tbsp. olive oil on medium heat for five minutes. Add the anchovy paste and cook an extra minute.
6. Add one can tomatoes and cook down the mixture for 10 to 15 minutes. Add 1 quart water, quartered potatoes, thyme, parsley, and orange zest. Reduce heat to low and simmer for 30 minutes.
7. Slice the halibut fillet into large chunks, about one inch thick cubes if possible. Stir into soup and cook, stirring for another 10 minutes. Season with salt, pepper, and parsley and serve.
Tags: with salt, fish chunks, fish stew, five minutes, into small, into small pieces
Food is one of the most important elements of a successful party, but it often takes significant time to prepare, leaving hosts frazzled and drained by the time the festivities begin. When it comes to choosing celebratory fare, selecting easy-to-make holiday foods lets hosts focus on having fun, not cooking up complicated dishes. Focusing on finger foods and do-it-yourself dishes is often the easiest route to a holiday bash with unforgettable party food.
Drinks
Offering guests a full selection of alcohol is generous, but it can get pricey and complicated. To make things easier on the pocketbook, provide both virgin and alcoholic versions of a signature, holiday-themed drink. For the Fourth of July, entertaining expert Katie Brown suggests a patriotic rum punch layered on top of the fruit liquor Hpnotiq and served in margarita glasses. For Christmas holiday festivities, try a rum and eggnog beverage with a candy cane swizzle stick.
Appetizer
Easy-to-hold finger foodswork well to warm up the crowd's appetite, and sliced vegetables and cheese are a perennial holiday favorite. One unique twist: Goat cheese logs, festively decorated and served with whole-grain crackers, work well at Easter or Christmas. Country Living magazine recommends buying two logs and rolling one in a mixture of sherry and paprika and another in a tasty mixture of chopped dill and parsley. Other tasty, unique and easy appetizer choices include store-bought hummus and toasted whole-wheat pita wedges; a sliced baguette served with garlic or basil oil; and cheese-filled pasta tossed with cherry tomatoes and artichoke chunks and served in disposable foil muffin cups.
Salad
Keep guests circulating with easy-to-eat salads. Load a tray with crunchy breadsticks, olives, wide romaine lettuce leaves, and a centerpiece of Caesar dressing for dipping. Guests will love the healthy appetizer. A refreshing bean salad made with a tangy dressing and served in pint-size Dixie cups is another great choice for summer holiday barbecues, like Memorial Day and the Fourth of July.
Entree
For hosts who want to socialize instead of slave in the kitchen, give guests the do-it-yourself option. On a table, set out an indoor grill, tortillas and an array of toppings like salsa, sour cream, beans, sliced chicken and beef, cheese and guacamole and let your guests craft their own quesadilla and burrito creations. Another build-your-own favorite: sushi. Provide sticky rice, wasabi, fish, seaweed and pickled ginger and let guests roll and slice their own creations.
Dessert
Finding a delicious dessert that won't take too much time in the kitchen isn't difficult, thanks to the Food Network's Sandra Lee. For holiday parties, she suggests using whole-wheat tortillas and apple pie filling to create a baked mini apple pie that guests will die for. To take all the work off the host's plate, a sundae bar---complete with sweet sauces, candy toppings and a variety of ice cream flavors---is a holiday hit any time of year.
Tags: finger foods, Fourth July, served with, work well
Paprika peppers are used to add color and spice to dishes.
Used most commonly as a garnishment to add color to dishes, the spice paprika comes from the pepper plant. Originally paprika peppers were spicy, but milder varieties have evolved. Hungary grows six types or classes of paprika peppers ranging in size and shape and in spiciness, from hot to delicate, according to the Food Reference website.
Characteristics
Capsicum annuum, the scientific name for the source of paprika, is a deep or bright red pepper less spicy than other chili peppers. Region and cultivation determine the size of the plant, according to the Professor's House website. Although the fruit is mostly uniform between types, shape ranges from conical to rounded. Coloring and flavor of the fruit remains the same from type to type. The plant itself possesses dense branches and grows to approximately 2 to 4 feet in height. Paprika pepper plants produce white flowers that ripen into fruit. Of the pepper plants, the paprika is the mildest of the chili varieties.
Uses in Cooking
Only released when heated, the flavor of paprika is not apparent when simply used as a garnish for added color. Garnish salads, hard-boiled or deviled eggs and appetizers such as cheese dips and spreads with paprika to add a dash of color. Use paprika to season mellow-flavored vegetables such as squash and zucchini. Hungarians liberally use paprika in traditional recipes such as goulash and chicken paprikash. Sometimes used in India in the tandoori chicken dish, paprika gives it a red color. Turkish, Spanish and Portuguese recipes use paprika in stews, casserole and soups. Use paprika as a rub on meats, fish and poultry.
Health Benefits
Paprika is a good source of phytochemical betacarotene, beneficial to the eyes and easily absorbed by the body, according to the Professor's House website. As a member of the capsicum family, paprika use includes as a natural laxative, anesthetic and anti-inflammatory. Herbalists believe paprika peppers aid in circulation and contain antioxidants which fight against inflammatory diseases such as cancer or heart disease. Consult with a certified health professional or physician before taking any herb supplement.
Tags: according Professor, according Professor House, House website, paprika peppers, pepper plants, Professor House, Professor House website
Sun-Dried Tomatoes is a very delicious dip or snack as well to eat, and a fun way to eat tomatoes. Sun dried tomatoes are very tasty too. You'll find many vitamins and minerals in these sun-dried tomatoes, now you can enjoy them even in a very fun to make and a very delicious dip to eat together with your friends, family, or at parties too. Enjoy the dip often and year round.
Instructions
1. Drain and chopped sun-dried tomatoes in tiny pieces with a knife or put the whole sun-dried tomatoestogether with the garlic, and basil in a food processor, so they can chopped faster and better.
2. In a small or medium bowl, combine the sun-dried tomatoes, yogurt, chopped basil, olive oil, and chopped garlic.
3. Mix all the ingredients together well in the bowl, and add salt and pepper to taste.
4. Your dip is ready to enjoy with crackers, chips, tortilla chips, tortillas, tostadas, or anything else you have around the house.
Tags: sun-dried tomatoes, together with, very delicious
Traditionally, a martini is made with gin and dry vermouth. These days, however, popular drinks with “martini” in their names are often made with a combination of vodka and a fruity and/or sweet ingredient. There are chocolate martinis (chocolatinis or chocotinis), apple martinis (or appletinis) and even pomegranate martinis (or pomatinis). In this article, you’ll learn make a melon martini.
Instructions
1. There are three major types of melons: watermelon, honeydew melon and cantaloupe. There is no cantaloupe liqueur or cantaloupe juice commonly available, so your melon martini will be either a honeydew martini or a watermelon martini.
2. If you want to make a honeydew-flavored melon martini, you’ll want to use a melon liqueur. Midori and DeKuyper are the most common brands, but you may be able to find less expensive non-name brands as well. For a watermelon martini, you’ll need watermelon schnapps or fresh watermelon juice (available at stores like Whole Foods and Trader Joes). For either drink, you will also need vodka.
3. The quality of vodka you use will have a significant impact on the flavor and smoothness of your drink. Cheap vodkas can smell like rubbing alcohol and leave a burning sensation in your nose when you drink them. With alcohol, price is strongly correlated to quality, so to get a better vodka you’ll have to spend more. Don’t overspend, though—a good vodka is meant to be enjoyed on its own, not mixed with a fruity concoction that masks its true flavor. There’s no need to buy top-of-the-line vodka for a melon martini, but using a mid-priced vodka like Ketel One or Stolichnya will give you a smoother drink than a cheap vodka would.
4. While you’ll want to adjust the quantities of each type of alcohol depending on your tastes, a good starting point is to use one part vodka to one part liqueur. A cocktail glass holds about six ounces, so try to use about two and a half ounces of each ingredient because when you shake the ingredients with ice, some of the ice will melt, increasing the amount of liquid in your drink. Pour 2.5 ounces of vodka and 2.5 ounces of melon liqueur into a martini shaker with three to four ice cubes. A metal shaker is preferable because it will help the drink get colder.
5. With the cocktail shaker lid on tight, shake vigorously about 40 times. This will both cool the drink and introduce tiny air bubbles that make the drink more refreshing. After shaking, strain into a martini glass and enjoy.
Tags: melon martini, into martini, made with, martini want, melon liqueur, watermelon martini, your drink
Italian chestnuts are very delicious, low in fat and an excellent fiber source. Here's a recipe to incorporate them into a creamy fettucine alfredo pasta dish. To boost the fiber and protein content, add cooked chicken or fish and fresh mixed vegetables or frozen mixed vegetables to this dish.
Instructions
Fettucine with Chestnut Alfredo Sauce
1. Make a slit with a small, sharp stainless steel knife on the flat side of the chestnuts. Place them in a small saucepan and add just enough water to cover them. Bring to a rolling boil and cook chestnuts for 5 to 6 minutes. Remove from heat and cool. Do not drain.
2. Fill a large saucepan with water and bring to a boil. Cook fettuccine or other pasta according to package directions.
3. Peel and chop chestnuts. Place them into a blender or food processor along with cooking water and 1 tbsp. extra virgin olive oil. Blend until smooth. Set aside.
4. In a medium-sized stainless steel frying pan over low heat, add 2 cups heavy whipping cream, 1/2 stick butter, 2/3 cup chicken broth, 3 tbsp. quinoa or spelt flour, 1/2 tsp. salt and 1/4 tsp. ground white pepper.
5. Stir together cream, butter, chicken broth, flour, salt and pepper until blended. Add a dash of onion juice and a dash of garlic juice. Continue to cook over medium low heat until smooth and thick.
6. Add 1/2 cup freshly grated Parmesan cheese and the pureed chestnuts. Stir until well blended. Remove from heat.
7. Add vegetables and meat, if using, to the pasta during the last minute or two of cooking. Drain pasta and vegetables, transfer to a large bowl and toss with sauce. Serve immediately, along with a bowl of freshly grated Parmesan cheese.
Tags: along with, butter chicken, butter chicken broth, chestnuts Place, chestnuts Place them
Peanuts contain two to three nuts in each shell. They are usually shelled and then roasted or boiled. Unroasted nuts in the shell keep longer than shelled or roasted peanuts do. The peanuts require a dry storage because moisture causes them to rot and spoil. Drying freshly harvested peanuts prior to storage extends the shelf life by removing as much moisture as possible.
Instructions
1. Spread the peanuts out in a single layer on a tray in warm, dry area. Dry the peanuts in the shell for two to three weeks or until the outer shell is dry and brittle. Purchased peanuts usually do not require drying prior to storage.
2. Place the peanuts in an airtight container or bag. Seal the storage container so air and moisture don't affect the peanuts.
3. Store the sealed container in a dark, cool place, such as a pantry. Avoid humid storage areas, as moisture causes the peanuts to rot prematurely.
Warm apple cider is usually associated with fall or winter celebrations.
Spicy apple cider is a welcome treat after a long day on the ski slopes or a night of holiday caroling. However, guests cannot live on warm cider alone. Serve an array of snacks and sweets to complement the warm apple beverage. Offering a wide selection ensures refreshments that please everyone, regardless of age or flavor preference.
Toast Tips and Spread
Turn plain toast tips and smear into a fancy "cinnamon bun" appetizer with help from cinnamon-raisin bread and cream cheese. Mix a block of softened cream cheese, lemon juice and sugar together in a small bowl. Place the bowl in the middle of a serving tray. Lightly toast slices of cinnamon raisin bread and cut each slice into four toast triangles. Arrange the toast tips around the spread and serve with a knife for smearing.
Pork Sausage Puffs
Pork and apple is a classic flavor match, even in terms of sausage appetizers paired with warm apple cider. Slice a cooked pork sausage into 2-inch thick pieces. Open a can of premade crescent rolls and cut a strip to wrap around each sausage slice. Bake as directed by the can and arrange on a serving plate. Add small bowls of honey mustard and spicy mustard for dipping.
Apple Wraps
Pair thinly-sliced prosciutto, an Italian salt-cured pork, with sweet red apples to create a party refreshment to serve with apple cider. Clean, core and slice red apples. Wrap a strip of Swiss cheese around each slice. Wrap a strip of prosciutto around each slice and secure with a toothpick. Keep appetizers chilled until serving time.
Mini Pies
Apple and pumpkin pies are a natural complement to warm apple cider. Keep things finger-friendly by baking mini pies you can arrange on a tray. Use premade mini crusts or bake your own in mini muffin tins. Fill each crust with apple or pumpkin pie filling. Bake the crusts until golden, top with whipped cream and serve. If you don't mind the extra work, you can also bake mini pecan pies and mini sweet potato pies.
Homemade Cookies
A batch of warm homemade cookies is a sweet treat alongside warm apple cider. Go chunky with cinnamon-dusted oatmeal cookies filled with walnuts, pecans and raisins. Stick with the apple theme and bake snicker doodle cookies topped with a drop of apple pie filling. Other cookie selections that work with apple cider include pecan sandies, pumpkin puffs, nut cups and peanut butter cookies.
Snack Mix
Serve warm apple cider with a snack mix consisting of nuts, dried fruits and pretzels to provide guests with a balance of salty and sweet flavors. Toss mixed nuts, raisins, dried cranberries and mini pretzel twists in a large bowl to create a quick party mix. Toast the nuts with cinnamon and toss with dried cranberries to create a fancy party mix.
Tags: apple cider, warm apple, warm apple cider, with apple, apple cider
Dehydration is the process of removing moisture from meats, vegetables and fruits. It prevents the growth of mold, yeast and bacteria which causes food to spoil. This process allows users to enjoy healthy, quick snacks without the need for refrigeration. Dried fruits, such as bananas, are a popular choice for dehydration and can be prepared easily using the NuWave infrared oven.
Instructions
1. Peel the bananas and rinse them under cold running water.
2. Cut each banana into 1/4-inch slices. Remove pieces with brown spots.
3. Place the bananas in a single layer on the NuWave drying rack. Do not overcrowd the slices, since you will need airflow in between each piece for proper dehydration.
4. Place the rack of bananas inside the NuWave.
5. Press the "Cook Time" button. Use the keypad and enter "400" for four hours.
6. Press the "Power Level" button, then press "3" on the keypad to select the 175 degree Fahrenheit setting. Press the "Start" button to begin dehydrating your bananas.
7. Remove the bananas and allow them to cool completely. Test the banana slices for doneness by placing them into a large container, no more than two-thirds full. Cover tightly with a lid, then shake the container to mix the contents. If you see any condensation on the lid or the container, place the bananas back into the NuWave and continue dehydrating. Otherwise, store in a warm, dry place.
Dim sum is a Chinese cuisine that is actually many types of small delicacies. Chicken feet dim sum, while not for everyone, are considered to be among the most flavorful dim sum. In addition, chicken feet are priced very reasonably, making them great for cooking on a budget.Follow these steps to prepare and enjoy chicken feet dim sum.
Instructions
Filling
1. Wash the chicken feet thoroughly and chop off the toenails. Cut the clean chicken feet into quarters.
2. Heat the canola or safflower oil to 350 degrees.
3. Roll the chicken feet with malt sugar and fry them until they turn golden brown, about 6 to 8 minutes. Remove them from the heat and drain the oil.
4. Boil the water in a large saucepan on high heat, and add the star anise, ginger and Chinese parsley. Add the chicken feet and bring the mixture to a boil again.
5. Lower the heat and simmer the chicken feet for about 90 minutes. Drain.
Chicken Feet Marinade
6. Combine all of the ingredients in a large bowl.
7. Whisk the marinade thoroughly until well mixed.
8. Marinate the chicken feet for 24 hours.
9. Steam the chicken feet in the marinade for 15 minutes and serve. This recipe makes three servings.
Tags: chicken feet, about minutes, chicken feet, chicken feet
In our house, eggs are just not allowed. In the beginning it was tough because it seemed like just about everything I made had eggs in it. Now I've learned cook everything without eggs and I save money at the grocery store at the same time!
Instructions
1. Check out my online blog for my recipes. I use only the usual groceries you would find at your local grocery store and never use tofu to replace an egg. Recipes will be added often so please keep checking! Visit me for FREE at www.eggallergyandrecipes.blogspot.com
2. When looking at other recipes look for substitutions when possible. Sometimes a little applesauce or mashed banana will do. This is a little tricky so its better to have a trial dish before serving it to others. Learn bake using egg Substitutes. Each star recipe represents one egg:*1 tsp. baking powder, 1 T. liquid, 1 T. vinegar *1 tsp. yeast dissolved in 1/4 cup warm water *1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder
3. In some recipes like meatballs, meatloaf and lasagna, just leave out the eggs and you will be pleasantly surprised at just how good these dishes are without the eggs. You may need to add a little water to meat dishes to replace the moisture an egg would bring.
4. If any members of your family have high cholesterol, they will thank you for these recipes and for looking out for their best interest. Afterall, there are big paybacks for investing in your health!
Cooking a turkey on top of the stove is the best way to stretch your grocery dollars. Not only do you end up with a rich turkey broth that you can use for soup, gravy, or sauces, you also get pounds of meat to put in casseroles, salads, and sandwiches. It takes a few hours and can get a bit messy but it is well worth all the mess.
Instructions
1. Have the frozen turkey cut into four quarters. This way you can fit the pieces into a large soup pot as well as use a piece to roast for a more traditional meal. Thaw the turkey in the refrigerator overnight before cooking it on top of the stove.
2. Place the thawed turkey into the bottom of a large soup pot. Add two large peeled onions, four large peeled carrots, and four peeled whole cloves of garlic. Fill the pot with water until it covers the turkey by about two inches. Toss in a combination of fresh dill, oregano, basil, or sage from your garden. Add a dash of salt. Bring the mixture to a boil.
3. Reduce the heat after the mixture boils. Allow it to simmer for several hours until the meat is so tender that it falls off the bones. You can plan for this to require about 30 minutes per pound.
4. Use a slotted spoon to remove the meat, bones, and vegetables from the broth. Discard the bones and the vegetables. Remove the turkey skin from the rest of the meat and discard it. Cut the meat into bite sized pieces. These are ready to serve with a tangy gravy and mashed potatoes or noodles. Store the rest of the meat in one-meal portion sizes in freezer bags.
5. Chill the broth for several hours. This will cause the turkey fat to rise to the top of the liquid and solidify in a layer that you can pull off with your fingers. Throw away the fat. The remaining broth can be frozen in double zip closing plastic freezer bags to be used as the base.
Tags: bones vegetables, freezer bags, large peeled, large soup, rest meat, several hours
Escargot are snails cooked in butter and garlic, often served in their original shell. Prized as a gastronomic delight, escargot fetch high prices in restaurants and gourmet shops. Thanks to the demand for high-quality snail meat, the practice of raising snails for food, known as heliculture, holds great appeal as a commercial enterprise. One advantage to heliculture is that the product-live snails-may be initially acquired at little to no expense. However, successful heliculture requires a significant amount of time and energy.
Instructions
1. Set up a fattening pen. Purchase or build a long, narrow trough, made from wood, concrete or metal, with sides at least 2 feet high and a screened roof to prevent snails from escaping. Fill it with at least 2 inches of fresh, non-acidic soil, kept slightly damp and loosely packed. Place the pen in a location protected from direct sunlight, wind and rain. The pen may be kept indoors or outdoors, provided the temperature remains mild and the humidity level is maintained at around 80 to 90 percent. Plan for roughly six to eight adult snails per square foot of pen space.
2. Collect breeding stock. Gather live snails from gardens, lawns or any area with abundant vegetation. Ask local farmers and orchardists for permission to harvest snails from their fields and trees; they may be grateful for the opportunity to rid themselves of this menace to their crops. Live snails may also be purchased from breeders.
3. Keep the snails in the fattening pen and monitor their behavior. Snails, which reproduce asexually, lay eggs in the soil. Remove the eggs carefully and place them in fresh, damp soil in a separate pen or wooden box and wait for them to hatch. Baby snails are fragile, so feed them a diet of lettuce and keep them separate from the adult snails until they are large enough to be returned to the fattening pen.
4. Feed adult snails a diet of vegetables, fruits, grains and grasses. Snails consume a wide variety of foods, so experiment to find out what combination of food works best. As the quality of the snail meat depends upon the quality of the food supply, keep a constant source of fresh vegetation available at all times and remove spoiled food from the pen promptly.
5. Sell only healthy, active snails. Store snails in containers with screened air holes and ship them in crates packed with ice to keep them cool and alive during transportation. Do not provide food for the snails during shipping. Alternately, sell pre-cooked and canned escargot.
Knowing how foods should appear when done is the key to making perfect dehydrated foods.
A dehydrator is a great appliance to have, especially if you have your own garden or you purchase food in bulk. Dehydrating is a good way to make a healthy snack or backpack meal. Almost any type of fruit or vegetable can be dehydrated easily. Beef, venison or turkey can be made into jerky in a day's time. Each type of food has its own texture when fully dehydrated. Knowing what type of texture to look for is the key to perfect dehydrated foods.
Instructions
1. Place vegetables in the dehydrator in a single layer and dehydrate at 125 degrees Fahrenheit for approximately two to six hours, depending on the vegetable. Mushrooms will be done when they are leathery. Broccoli, carrots, peas, potatoes and other root vegetables will snap when fully dehydrated. Tomatoes, cucumbers and other fruit-like vegetables will be pliable.
2. Arrange fruit in a single layer on the tray and dehydrate at 125 degrees Fahrenheit for four to 10 hours, depending on the fruit. Bananas, apples, pineapple, peaches, pears and mango will be pliable and not sticky when fully dehydrated. Cherries and grapes will be shriveled like raisins. Blueberries will have a leathery quality. Strawberries will be dry and crisp.
3. Line the tray with marinated beef, venison or turkey and dehydrate at 145 degrees Fahrenheit for approximately 8 to 12 hours. The meat should be dry to the touch but still pliable.
Tags: degrees Fahrenheit, dehydrate degrees, dehydrate degrees Fahrenheit, fully dehydrated, when fully, when fully dehydrated
Growing your own allspice is tricky but rewarding.
Though allspice tastes like a mixture of many different spices, it's actually a spice all its own. Native to the West Indies and South America, allspice grows on the pimiento tree as small, dark blue berries. The spice on your kitchen counter comes from dried berries ground into a fine powder. If you live in a subtropical area and want to try an unusual gardening project, allspice may be a plant to try. Its glossy, evergreen leaves and smooth bark offer beauty to your garden even as the berries give your food flavor.
Instructions
1. Pour your fresh berries into a large, clean plastic bucket. Cover them with room temperature water and let them soak overnight. This saturation softens and plumps the berries, making it easier to remove the seeds.
2. Slit open the berries and gently pry out the seeds with a sharp knife. Lay the seeds on a soft cloth while you harvest. This prevents them from getting too dry or coming in contact with germs.
3. Fill a seed flat with soil. Press one seed about 1/2 inch down into each seed flat. Water each well with about 1/4 cup of water and mulch the seeds with 1/2 inch of mature compost.
4. Place the seed flats in a warm, bright, humid area. The temperatures must not dip below 75 degrees Fahrenheit. You may place the plants in a room with a grow light or cover them with plastic wrap and set them outdoors if your nights are warm enough.
5. Water the seeds every two days with 1/4 cup of water each. When the seedlings reach about 3 inches tall, transplant them to 8-inch terracotta pots with flood trays. Fill the flood trays with river rocks and water to keep the area around the pots humid and moist.
Tags: flood trays, seed flat, seeds with, them with
The spice mix Americans call curry is known as marsala in India.
Southeast Indian food buffs will want Murraya koenigii -- also called curry leaf tree or curry leaf plant -- in their kitchen herb garden. The leaves of this small tree add heat and spice to traditional Indian dishes like upma and ramen. While the murraya prefers subtropical climates, United States gardeners grow it in containers in the house.
Curry
Not all curries are created equal. Many nurseries sell a small potted plant with yellow flower balls as "curry plant," when in fact the plant, Helichrysum italicum, has nothing to do with the curry in Indian foods. Although the curry plant smells warm and spicy, it is too bitter for consumption. The Indian spice mix termed "curry" in the United States is "marsala" in India. The ingredients in marsala vary among regions, families and seasons, but often include cumin, ginger, tumeric, coriander and cinnamon.
Curry Leaf Tree
The murraya (curry leaf tree) is a leafy shrub that develops white flowers in the summer months. In India, the plant grows to 6 feet tall, but it remains pot-sized in a container in the kitchen. In its natural habitat, the murraya's flowers turn black and form small hard berries, which propagate the plant. Most American plants do not get beyond the white flower stage. This is unimportant for cooking as the leaves, not the flowers, provide the heat. To cook with the true curry leaf, heat butter or oil until almost smoking, then add some leaves. They release their curry flavor into the oil.
Sun and Water
Container-grown murraya require full sun -- a window with southern exposure works well -- and indoor temperatures that do not dip below 40 degrees Fahrenheit. Humidity of 50 percent proves ideal for this plant, but the curry leaf tree tolerates somewhat less humidity. It needs regular water to thrive, but also needs to dry out between waterings.
Fertilizer and Pruning
Murraya prefer water to food. Light feeders, these plants require minimal fertilizer. Gardeners should mix up a balanced fertilizer with water and offer it once a month during the growing season. All feeding should stop in winter. While the plant might need an occasional broken branch removed, regular pruning is not necessary. The plant tolerates pruning, however, so feel free to clip if it outgrows its space.
Troubles and Pests
Curry leaf trees do not attract insects and are relatively pest-free. Mealybugs from infected plant neighbors may hop over to the curry tree, so keep an eye on all your plants. Root rot problems appear if you water the tree too much during the winter months. Extreme watering in summer can cause edema, swollen lesions on the backsides of the leaves. Reduce water immediately since plants can lose leaves or collapse entirely if the edema continues.
Tags: leaf tree, curry leaf, curry leaf, curry leaf tree, curry plant, marsala India, United States
German cuisine incorporates sweet and sour flavors, and many dishes such as fish and sausage are often served with mustard or mustard sauces to accommodate the tastes of the culture. You can make your own German style fish at home and serve it with a homemade mustard sauce instead of ordering out at a restaurant. The mustard sauce infuses the codfish with flavor to surprise your taste buds.
Instructions
1. Combine 2 cups of water, 2 cups of vinegar, 1 medium sliced sweet onion, and 6 peppercorns in a skillet. Place it on the stovetop over high heat to bring the mixture to a boil.
2. Place 2 lbs. of cod fillet over the heated mixture in a single layer.
3. Reduce the heat to a simmer. Cover the skillet with a lid and allow it to cook for 10 minutes. The fish will flake once it finishes cooking.
4. Place the fish on a warm platter so that it does not cool immediately.
5. Melt 2 tablespoons of butter in a saucepan. Once the butter melts add 2 tablespoons of all-purpose flour slowly. Mix the butter with the flour when you add it.
6. Add 3 tablespoons of Dijon mustard, 1 teaspoon of salt and 1 tablespoons of sugar. Stir until all the ingredients mix well.
7. Remove the sauce from the stovetop. Add 2 tablespoons of heavy cream and stir until the sauce has a creamy and smooth texture.
8. Pour the sauce over the codfish fillets and serve immediately.
Sugar and flour give your body quick energy. If this energy is not used immediately, it becomes stored as fat. If you cut down on sugar and flour, you are more likely to lose weight. If you are very diligent about reducing your sugar intake, you will lose weight faster. In addition, the more you eat sugar, the more you crave it. By not allowing sugar into your diet, the cravings will stop and you will have more energy.
Carbohydrates
We get our energy from carbohydrates. The body functions best if you use about 60 to 70 percent of your caloric intake on carbs. Some carbs are full of sugar, like those that are in candy bars or over-processed foods. Other carbs give you the needed energy without the sugar, such as legumes, nut butter, pasta, sweet potatoes, brown rice, whole wheat and whole-grain cereals. Starting your meal with complex carbohydrates and making sure you eat slowly will help to lessen sugar cravings. Complex carbohydrates that are found in grains and vegetables are free of sugar. An example of a nutritious salad that will not give you a sugar rush is a three-bean salad containing chickpeas, pinto and kidney beans.
Sample Menu Ideas
Breakfast can be an omelet muffin. For lunch, try a Greek salad. No-sugar-added yogurt can be your afternoon snack. Dinner might be chicken breasts in a mustard rosemary sauce with a spinach salad with a vinaigrette dressing and a helping of steamed brown rice.
Another day's menu could be a breakfast of whole grain cereal, no sugar added, with nonfat milk. For lunch enjoy tuna that is water-packed, on a bed of greens with shredded carrots and sliced tomatoes and a sugar-free vinaigrette. Your afternoon snack can be spiced edamame (soybeans). Try meatballs with sugar-free tomato sauce with baked polenta and a side of fresh corn for dinner.
For a third day's menu, try a crepe with lean ham and reduced fat cheese. For your morning snack, take a stalk of celery with a natural peanut butter that has no sugar added. Try a taco salad with prawns for lunch. Your afternoon snack can be an unsweetened rice cake with unsweetened jelly. Curry chicken with steamed zucchini and steamed rice fills out the dinner menu.
Curbing Your Sugar Cravings
If you exercise on a regular basis, your endorphins will kick in, giving you natural high and feeling of well-being. So take a walk instead of reaching for something sweet. If you are a grazer, eat smaller meals that are more frequent during the day. Drink plenty of water. Drinking a glass of water hydrates your body while telling your stomach it is full and doesn't need a sugary snack.
Tags: afternoon snack, brown rice, lose weight, salad with, sauce with
Keep your cilantro fresh by storing it in the refrigerator.
Fresh herbs can make a big difference when it comes to cooking, but some cooks have a hard time keeping freshly cut herbs from wilting. Some herbs, like cilantro and parsley, have the most flavor when they are cut just before use. In order to preserve that fresh cilantro taste in your recipes, store your cilantro in the refrigerator. If you prepare your cilantro properly before storing it, you can keep it tasting fresh for up to two weeks.
Instructions
1. Cut stalks of cilantro from your garden or purchase a bunch of cilantro from the produce section of your grocery store. If you intend to store your cilantro rather than using it all immediately, be sure to keep the leaves on the stems rather than plucking the individual leaves from the plant.
2. Snip the ends off the cilantro stems with a pair of kitchen scissors. As is true of fresh-cut flowers, cutting the stems will help the cilantro to take up water which will make its freshness last.
3. Fill a small jar or drinking glass with several inches of fresh water. The jar or glass does not need to be large but it should be tall enough to support your bunch of cilantro.
4. Place the cilantro stems into the water in the jar. Check that the water level in the jar is not so high that it soaks the leaves, or your cilantro may begin to wilt and rot. If the leaves of your cilantro are already damp, or if you have chosen to rinse it, pat the leaves dry with a paper towel before putting it into the jar.
5. Put the jar of cilantro into the refrigerator and cover it loosely with a plastic bag. Cilantro does best in cooler temperatures, so if you notice your cilantro beginning to wilt after a few days, lower the temperature in your refrigerator by a few degrees.
6. Check the water in the jar every few days. If it becomes discolored, replace it with fresh water. Keep your cilantro in the refrigerator for up to two weeks.
Tags: your cilantro, bunch cilantro, cilantro from, cilantro stems, fresh water
Known as a quiet, university-centric port town, Halifax, Nova Scotia, comes alive by night. The eastern Canadian municipality offers an array of casual, cozy martini bars---the perfect venue to drink in the cultural spirit of this vibrant city.
Bitter End
Bitter End tops many nightlife lists for spots to visit in Halifax. The small candlelit lounge with wooden accents is warm and inviting, and it fills quickly with patrons. Cozy up in one of the leather-backed booths lining the wall, or grab a table with a larger group. The extensive menu of craft cocktails includes house specialties with inventive names like Devil's Smile and Biscuit Neck martinis.
Bitter End
1572 Argyle Street
Halifax, NS B3J 2B3
902-425-3039
bitterend.ca
The Fireside
This bar and restaurant has a den-like dining room (complete with fireplace) and a chic, sleek minimalist bar area. The martini list teems with creative house specialties such as the Peach Lady (gin, peach schnapps and cranberry juice) and Mr. Freeze (vodka, blue curacao, Galliano and a splash of lime). Complement your martini with a full menu of gourmet plates and snacks.
The Fireside
1500 Brunswick Street
Halifax, NS B3J 1A1
902-423-5995
thefireside.ca
The Velvet Olive
The Velvet Olive has won numerous accolades for its artisan martinis. For several years, "Coast" magazine has voted it best martini, best barkeep and best place to have a cocktail in Canada. "Flare" magazine declared it the sexiest bar in Halifax. The skilled bartenders pride themselves on mixing the perfect cocktail, combining premium liquors with fresh ingredients to create pure, tasty martinis that please the massive crowds that huddle into the Velvet Olive.
The Velvet Olive
1770 Market Street
Halifax, NS B3J 3X8
902-492-2233
Onyx
Onyx is an upscale bar and restaurant specializing in martinis and craft cocktails. With a full menu of "premium" and "super premium" freshly made martinis, each guest will surely find a blend to suit her taste. House-infused liquors (such as chili-, kumquat- and candy-infused vodkas) mingle with cocktail staples to create unexpected flavor combinations.
Onyx
426 Portland Place
Halifax, NS B3K 1A1
902-454-8533
onyxdining.com
Tags: Velvet Olive, Street Halifax, craft cocktails, full menu, house specialties, Olive Velvet
A Cornish hen is essentially a little chicken, and cooks up on the backyard grill quite easily. Its small size makes it a meal for two persons or one hungry one.
Instructions
1. Ready the hens for the grill by removing the wishbone, which surrounds the inside of the neck cavity. Scrape the bone with the blade of a sharp knife to free the membrane that covers it, then reach in with your fingers and pull it out.
2. Use the knife to cut out the backbone. Use kitchen shears to cut away any protruding ribs.
3. Choose either of the following methods of grilling:
4. Grill the whole bird. Flatten it by pulling the two breasts and thighs back around so the breastbone splits. You can pull the breastbone out with your fingers.
5. Or, grill half-birds. Use a knife to cut through the breastbone vertically so the bird is cut in half.
6. Marinate the bird while preparing the fire, if you're using a marinade.
7. Start a medium grill fire. If using a dry seasoning, season the meat now.
8. Wait for the grill to get hot. When it is, place the hen on the grill over direct heat, meat side up, so the bones face the heat source.
9. Cook on this side for about 4 minutes, then flip it over. Be careful of flare-ups when cooking skin side down, as melting fat from the skin can easily drip into the flames.
10. Turn the bird every few minutes to ensure even cooking - cooking times will vary, but a whole Cornish hen usually takes about 10 to 15 minutes to cook over medium heat.
11. Test for doneness by pulling the thighbone out of the hip socket, which will let you see if the meat is fully cooked. To test for doneness with an instant-read cooking thermometer, insert the tip in the deepest part of the thigh. The bird is done when the internal temperature reaches 155 degrees F.
12. Let the bird rest for 5 to 10 minutes before eating.
Tags: about minutes, fire using, with your, with your fingers, your fingers
If you love cooking and can make tasty hot sauce, you can convert your skill into a source of income. Build a small business making and selling hot sauce from your home. You can do this from your own kitchen if you intend to start on a small scale. You need to follow the local health department's rules and regulations when you set up your business. Production has to be done in clean and healthy surroundings to ensure food safety.
Instructions
1. Understand the regulations related to licenses, food safety and sanitation, packaging, labeling and zoning. Contact your local health department for assistance. Check if zoning laws allow a food production unit to be set up in your locality.
2. Ensure that the kitchen where you will make the sauce satisfies requirements such as municipal water supply, garbage disposal system and good ventilation. Check with your local health department for rules and regulations.
3. Apply for a permit. Contact your local health department to get an application form. The fee for getting a permit will depend on the size of the unit.
4. Check if you will need to provide a nutrition label for your product. According to the FDA, if annual sales are below 10,000 units and number of full time employees is fewer than 10, you may not need to provide a nutrition label on the product if you are not an importer.
5. Identify channels through which you can sell the sauce. Possible customers are local retail stores, restaurants, friends and neighbors in your community. Try and market your product on the Internet as well. Create a website to promote the product.
Tags: health department, local health, local health department, your local, your local health, Contact your, Contact your local