Anyone who spends time preparing meals needs a good set of kitchen knives. Whether you're looking to upgrade a set of knives or registering for your first, choosing the right knife makes all the difference. A decent set of knives can be pricey, but they're built to last a lifetime. Shelling out a few extra bucks now can keep you from ever having to buy replacement knives.
Instructions
1. Determine what kinds of knives you need by thinking about how you cook. Some people enjoy knife sets because they're cost effective and give a wide variety of knives. Others prefer to pick and choose the knives they want. Whichever way you go, your kitchen should have three standard knives: a 3"-4" paring knife, an 8" Chef's knife and a 7"-10" slicer for carving meats.
2. Look for high-quality stainless steel blades that are rust resistant. Also, select knives whose stainless steel continues through the handle. The piece of stainless steel that the handle attaches to is called the tang. A full tang is important in a high-quality knife.
3. Choose a knife that fits well in your hand. If you're petite, an 8" chef's knife may feel too big; select a 6" instead. If your hands are larger than average, a 10" knife may feel just right. It's important to hold the knife in your hand and make sure your knuckles won't be knocking on the cutting board as you chop.
4. Notice the differences between forged and stamped knives. Stamped knives are punched out of a piece of steel; this makes them much lighter than forged knives. Many people prefer the quality of a forged knife, such as a Wusthof, over a stamped one.
5. Ask about sharpening. Some knives never need to be sharpened. Some chefs love these and others detest them. Knives with tapered edges tend to be easier to sharpen.
A Kamado barbecue is an extremely versatile and functional type of grill whose original version dates back more than 3,000 years. Ceramic-tiled Kamado grills can be used to bake, grill or smoke your foods, and are sure to add a decorative touch to your patio. Available in many styles, there a few things you should consider before purchasing your new Kamado barbecue grill.
Instructions
1. Choose the right size Kamado for your needs. Whether you would like a small 1-foot diameter barbecue for family grilling or a large 2-foot diameter barbecue that can accommodate a whole turkey, you can select your perfect Kamado barbecue from five different sizes. When considering size, remember that a Kamado is not just a grill, but can be used as a smoker or an oven as well.
2. Select from four types of grilling systems for your Kamado barbecue. Traditional Kamado barbecues are charcoal only; however, Kamado grills are also available in dual charcoal and natural gas versions as well as electric and propane grilling systems. Dual charcoal and gas grilling systems are the most versatile, as you may grill with gas, with charcoal or both at the same time. Basic charcoal grilling systems can be upgraded later to accommodate natural gas or propane grilling.
3. Pick a pre-made Kamado barbecue or have one custom made just for you. From pizza stones to dutch ovens, Kamado barbecues offer a long list of grill accessories for you to choose from, allowing you to custom build the barbecue of your dreams.
4. Order the perfect colored tiles for your grill, as these ceramic barbecues are not only functional, they are fashionable. Made from high-fire glazed ceramic tile, Kamados are available in single colors or mosaics and can even be designed to match your home decor.
Pair meatloaf with a healthy serving of vegetables for a more balanced meal.
Meatloaf is a staple of American cooking, and although it requires at least an hour to bake it is fairly easy to prepare and requires very few ingredients. By replacing the ground beef in traditional meatloaf with ground turkey you can give this classic recipe a healthy new twist, and by using seasoned stuffing mix instead of bread crumbs for filler, you cut out most of the guesswork when it comes to seasoning your dish.
Instructions
1. Empty 1 whole box, or approximately 3 cups, of your favorite stuffing mix into a large zip-lock bag. Using a rolling pin, gently crush the stuffing until it reaches the consistency of bread crumbs.
2. Empty the stuffing into a large mixing bowl and add 2 pounds of thawed ground turkey, 1 whole egg and 1/2 tablespoon each of salt and pepper.
3. Mix the ingredients thoroughly, using your hands or a spatula, and transfer the mixture into a metal or glass bread pan. Preheat your oven to 350 degrees Fahrenheit.
4. Cover the top of the meatloaf with a thin layer of ketchup, barbecue sauce or cheese, if desired, and place the pan in the oven.
5. Cook your meatloaf for approximately 1 hour, and use a meat thermometer to ensure the internal temperature is at least 160 degrees Fahrenheit. Let it sit for a few minutes before cutting and serving. Refrigerate any leftovers immediately.
Tags: meatloaf with, bread crumbs, degrees Fahrenheit, ground turkey, into large, stuffing into
Dried mushrooms take top honors when it comes to ingredients you can depend on to reproduce the bold, full-bodied flavors of French and Italian dishes. These must-have ingredients add a depth of flavor that fresh, button mushrooms simply cannot rival. Knowing buy dried mushrooms becomes a tricky matter, especially to the novice.
Instructions
1. Buy several different brands of dried mushrooms at your local supermarket, then smell the mushrooms. Their aroma should be potent and earthy and definitely not flat or moldy.
2. Buy dried mushrooms sold loose in bulk rather than packaged. This gives allows you to observe the color, smell and overall look of the dried mushrooms.
3. Choose dried mushrooms still in large pieces rather than dehydrated crumbs. The color of high quality dried mushrooms leans more toward light and medium brown with no streaks of black.
4. Read the label ingredients on the package of dried mushrooms. Choose the package containing 100 percent porcini mushrooms rather than a random blend of unidentified kinds of wild mushrooms, explained in the Resources, below.
5. Contact Aux Delices Des Bois (14 Leonard Street, New York, NY 10013; (800) 666-1232 or (212) 334-1230). This artisan food shop offers a wide variety of superior dried mushrooms from all over the world. Catalogs and prices are available.
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Taco fries can be as simple or complex as you want them to be. For an easy version of these, just follow the first three steps. If you want to save even more time, use frozen French fries rather than raw potatoes. The toppings are optional and you can use any that you would normally put on to your tacos. Another option is to put the toppings into bowls and have your guests top their own plates of taco fries. Taco fries can be served alone as a snack or as a side for hamburgers, sandwiches or tacos.
Instructions
1. Preheat the oven to 450 degrees Fahrenheit. Spray the baking sheet with cooking spray.
2. Immerse the freshly cut potatoes into the bowl of ice water and let them soak for five minutes. This will get rid of excess starch and help to make the baked fries crispier. Skip this step if you are using frozen French fries.
3. Place the potatoes onto the baking sheet and bake at 450 degrees until golden brown, checking after 20 minutes and then every 10. If using frozen French fries, bake at 450 degrees for 10 to 12 minutes until golden brown.
4. Put the cooked fries and taco seasoning mix into the gallon-sized zip-top bag while they are still hot. Seal the bag and shake it to coat the fries. (See Warning.)
5. Immediately transfer the fries to the serving plate in an even layer.
6. Top the taco fries with any or all of the following: diced tomatoes, shredded lettuce, shredded cheddar cheese, taco sauce, sour cream, or guacamole. These toppings are optional but are not needed to have a great plate of taco fries. Serve warm.
Tags: French fries, frozen French, frozen French fries, bake degrees, baking sheet, fries Taco
Did you know that avocados come in about 500 different varieties? The Hass avocado and the Fuerte avocado are the two most commonly found on the market. Both of these varieties possess a wonderful flavor, but the Fuerte is only available late in the fall and throughout spring. The Hass avocado is grown all through the year. Avocados are packed with vitamins and minerals. This fruit also contains phytonutrients that are believed to assist in the prevention of quite a few chronic illnesses. Another good thing about the avocado is it can assist with keeping cholesterol levels in a healthy range. Eyesight can also benefit from eating avocados due to the lutein present in them. With all this and almost twenty nutrients, what’s not to like about this fruit? Avocados taste good in salads and are often used to make guacamole.There are 50 calories in two tablespoons of avocado. Some people may think that’s a lot. If you’re one of those people, don’t fret. You can still have your guacamole and eat it, too. Follow these steps if you’d like to make a delicious lo-fat guacamole dip sauce.
Instructions
Make Lo-Fat Guacamole Dip Sauce
1. Cut avocado in half lengthwise, remove pit and discard. Scoop avocado into a bowl, mash with a fork and stir until creamy.
2. Add non-fat yogurt and mix with avocado until well blended.
3. Add lime juice, chopped onion and tomato and mix thoroughly.
4. Serve and eat.Resources:USDA’s National Nutrient Database for Standard ReferenceAvocado and Your Health Avocado Nutrition Avocados-HABAvocado, All About Avocados, History of Avocados, History of Hass Index Fresh Avocado – Other Uses
If you’re hosting a party and want to impress your friends with how “chic” you’re becoming, serving Cosmo’s are great way to do this. Cosmopolitans are a great social drink. With its tart taste and vodka undertones, it is bound to loosen up even your most uptight friend.
Instructions
1. Once you have gathered all of your materials, start by placing crushed ice into your shaker. If you do not have a standard shaker, a great and cheap alternative is a protein shake shaker. These can be purchased at GNC, or any other vitamin/supplement shop for around $2.
2. Take your vodka of choice, if you desire a fruitier Cosmo then a citrus flavored vodka will work great. Add ½ (0.5) ounce of vodka into your shaker.
3. After you had added your vodka, add 1 ounce of Triple Sec, or Cointreau, to the shaker.
4. You will now add ½ ounce of lime juice and a ¼ ounce of cranberry juice. Close your shaker and shake for at least fifteen seconds, allowing all of the flavors to mix together.
5. Strain the Cosmo into your chilled cocktail glass and finish off the drink with a orange peel.
Tags: into your, your shaker, into your shaker, your vodka
You can refrigerate homemade clam chowder for up to four days.
Making your own clam chowder is a rather involved process that can easily take an hour or more. After all of your hard work, little is worse than seeing your clam chowder go bad and needing to throw it away. With proper care, you can keep your clam chowder safe in the refrigerator for several days. If you will not be able to finish it within that time, store it in the freezer instead. Frozen clam chowder stays good for four to six months.
Instructions
1. Transfer the clam chowder into refrigerator-safe resealable containers and allow it to cool for 15 to 20 minutes if you intend to eat it within a few days. Seal the containers and put them into the refrigerator. Under no circumstances should you let the clam chowder sit out at room temperature or above (up to 135 F) for more than two hours. This applies whether you have made your own clam chowder or reheated commercial clam chowder. Refrigerate the sealed containers of clam chowder for up to four days.
2. Put the clam chowder into freezer-safe containers if you will not eat it within three to four days. Allow the clam chowder to cool for 15 to 20 minutes. Seal the containers and put them into the freezer. Freeze the sealed containers of clam chowder for up to four to six months. Transfer a container of frozen clam chowder to the refrigerator the night before you wish to use it. This will give it time to thaw gradually and safely.
3. Reheat the clam chowder to at least 165 F before you eat or serve it. This applies whether the clam chowder is commercial or homemade and regardless of whether you refrigerated or froze it.
Tags: clam chowder, clam chowder, your clam, your clam chowder, chowder four
Generally most french fry cutters come with mounts attached to them. When it comes to making a french fry cutting mount ,it is really more of a matter of mounting the fry cutter to something that is stable enough to hold it up. The mount itself is not a specific design, but rather anything that you mount the french fry cutter to. The fry cutter simply has the mounting materials. As a result, the best homemade french fry cutter mount is generally a stud that is already in your wall.
Instructions
1. Find the stud using a stud finder. Run the bottom of the stud finder across the wall. If you have a magnetic stud finder, then a piece will move when you run the stud finder over the wall. If you have a battery-powered stud finder, then a light will come on to indicate that you have found a stud. It is very important you mount the cutter to a stud. If you do not it will not very stable, and most likely rip off the wall upon use. When finding your stud, find a stud that is over a counter top. This will make it easier to collect your fries in a dish of some sort.
2. Align your french fry cutter over your stud you have found on your wall. Depending on the size of the container you intend to put under the fry cutter, you may need to mount the cutter several inches to a full foot off the counter.
3. Use the pencil to mark the locations where the screws will go through the french fry cutter and into the wall. This will help you make sure that your french fry cutter is mounted in the position that you want later.
4. Screw the 2-inch wood screws into each provided hole on the french fry cutter. Make sure the screws are hitting the stud. You will know when you feel tension on the screw. Check to make sure that the holes in the french fry cutter are lined up with the pencil marks.
5. Test out the fry cutter. After your screws are snugly in place test your fry cutter to make it operates smoothly. If it feels loose then you may need to plant the screws more firmly in the stud.
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The gills on the button mushrooms are closed when harvested.
Mushrooms are fungi characterized by their stems, caps and delicate gills. Edible mushrooms have fleshy bodies that lack the poisons, undesirable tastes and aromas of some wild mushrooms. The majority of the mushrooms sold in the supermarkets are grown on mushroom farms. Asia is one of the biggest producers of Portobello and white button mushrooms. Though these two mushrooms are derived from the same strain of fungi, they differ greatly in size and shape.
White Button
The white button mushroom is one of the most popular, and widely distributed and eaten mushrooms in the world. It is cultivated in more than 70 countries, with China being a major producer. Fresh button mushrooms have a white cap that fits tightly around the stem. As the mushroom loses its freshness, the cap separates from the stem and exposes brown gills underneath. Button mushrooms are small, have a mild flavor and a soft firm flesh, which gives them many culinary applications.
Portobello
Largely produced in China, India and the United States, the portobello is produced by allowing the regular white button mushroom to continue to grow and mature. The result is a large, brown mushroom, with a hearty texture and a stronger earthy smell. Unlike the button mushroom, the portobello's gills are exposed when harvested. Therefore, freshness can be determined by the firmness of the gill's structure, as older mushrooms have wilted mushy innards.
Nutritional Value
Portobello mushrooms have a higher level of riboflavin and niacin than button mushrooms. The enzymes help the body break down carbohydrates, amino acids and fats. On the other hand, white button mushrooms best the portobello in other vitamins such B5 and B12, which can help the body to produce hemoglobin, insulin and antibodies.
Culinary Uses
Mushrooms can be sliced or used whole for culinary preparations. The portobello's hearty texture makes it a perfect substitute for meat in vegetarian and vegan cuisines. The mushroom can be marinated and grilled whole or sliced and cooked with meats. Also, the mushroom can be served as an entr e, stuffed with everything from seafood to fresh veggies.
The button mushroom is a versatile mushroom that can be eaten raw or cooked. Though the mushroom isn't as substantial as the portobello, it can be cooked alone, saut ed in garlic butter and herbs, or incorporated into salads, sauces, soups and other main dishes. Like the portobello, the mushroom can also be stuffed, when it is usually served as an appetizer.
Crock-pots are convenient ways to make hot meals without slaving over a stove.
The Crock-Pot, or slow cooker, has become a common appliance in kitchen's today with the fast-paced world we live in. Crock-Pots make it simple to make a hot meal at home without having to slave over a hot stove. Although slow cookers are convenient, sometimes the juices inside do not thicken as they do on the stove. Fortunately, there are ingredients that may be added and tricks to try to thicken the juices into a delicious, flavorful gravy.
Instructions
1. Add 1/3 cup of quick-cooking tapioca to the Crock-Pot along with the other ingredients of the meal. Stir well. The tapioca will help to thicken the ingredients as it cooks.
2. Prepare a paste of 1/2 cup flour (or substitute with cornstarch) to 1/2 cup of water (or substitute with 3 tbsp. of melted butter.)
3. Life the Crock-Pot lid approximately 30 minutes before serving and check if the sauce has thickened. If it's not thick enough, pour the flour (or cornstarch) mixture into the Crock-Pot and stir well.
4. Replace the lid on the Crock-Pot and turn the heat up to high for the remaining 30 minutes of cooking time.
5. Turn the heat off after the meal has finished cooking and allow it to set for 5 to 10 minutes. The sauce will thicken upon standing.
Rolled oats, while faster to prepare, lack the texture and consistency of steelcut oats
Steelcut oats are a delicious luxury that have recently begun to enjoy a resurgence in popularity. While rolled oats provide convenience, they lack the flavor and consistency of steelcut oats. Unfortunately, these take far longer to prepare, requiring at least thirty minutes to cook under normal conditions. Altitude further complicates this, requiring the addition of twenty five percent more water and simmering time. The use of a crock pot or rice cooker, makes the cooking of steelcut oats at high altitudes a breeze.
Instructions
1. Wash the steelcut oats under cold running water. This removes any undesirable particulate matter.
2. Add oats and water to your crock pot or electric rice cooker.
3. Mix thoroughly to prevent clumping or hot spots.
4. Set crock pot to warm overnight. If using a rice maker, set the electric timer to start the rice cooker two hours before breakfast. When you wake in the morning, your steelcut oats will be warm and ready to eat.
Make the best chicken salad sandwich by planning ahead and choosing great ingredients.
Instructions
1. Assemble all the ingredients, and cooking utensils. Pick the chicken off the bone and place into a food processer or hand chop into small pieces. Place the chopped meat into a large mixing bowl.
2. Chop the celery, eggs, and lettuce. Mix into the chicken and salt and pepper the mixture. Keep the salt light, since the mayonnaise will add some. Stir in enough pickle relish to suit your personal taste, if sweet pickle taste after each addition. If using pickles chop them into small pieces, then add to chicken mixture.
3. Stir all the ingredients until they are mixed very well. Now add mayonnaise a tablespoon at a time until the desired consistancy is reached. There are some who like more moist salads and others like it less mushy.
Keep in mind who you are making it for and their likes and dislikes. After getting the entire salad assembled, place it into a covered dish and refrigerate until very cold. Make some favorite bread into toast and spread with the chicken salad just before serving. Slices of tomato and cottage cheese is nice on the side.
Tags: into small, into small pieces, place into, small pieces
Your pots and pans can look new if your take the time to clean them properly.
Certain foods can stick to the surface of your pots and pans if you do not remove them immediately. Such foods include eggs, pasta sauce and soups. These foods become even more difficult to remove if they are burnt onto your cookware. If you try to scrub these foods off without the proper preparation techniques, you run the risk of scraping your pots and pans and even ruining the Teflon on them. Continue to read this article to discover removed burnt and hardened food from your pots and pans.
Instructions
1. Place dish soap inside the pot or pan that has the burnt/hardened food on it.
2. Run very hot water inside the pot or pan in a manner that will cause the soap to produce suds. This will also cause the soap to spread inside the pot or pan more evenly. Turn off the water when the pot or pan is full.
3. Let the hot water and soap sit for roughly fifteen minutes. This will allow the mix to loosen up the food particles.
4. Put on your dish gloves. This will prevent you from burning your hands when you later dip your hand inside the pot or pan filled with potentially hot water.
5. Use the most abrasive side of the dual sided sponge and start scrubbing the inside of the pot or pan. The hot water and soap should make the cleaning easier.
Tags: pots pans, This will, your pots, your pots pans, cause soap, hardened food, water soap
Chili powder seasons an array of dishes, adding spicy flavors. DIY chili powder allows chefs to create variations on the store-bought pre-mixed chili powder by utilizing a number of fresh and dried ingredients.
Considerations
DIY chili powder is concocted from a mixture of store-bought dried spices or from preparing and blending fresh ingredients into a powder form. Do-it-yourself chili powder adds flavor and spice to dishes such as tacos and chili con carne.
Methods
Sifting dried spices together such as cumin, paprika, oregano, cayenne pepper, onion powder and garlic powder creates a chili powder. Saut ing fresh, cut and seeded chiles with cumin seeds, sliced garlic, paprika and dried oregano allows ingredients to dry out and toast. The baked fresh ingredients form a powder mixture once blended in a food processor.
Time Frame
Preparing DIY chili powder takes between approximately 5 minutes or less depending upon the method implemented. According to chef Alton Brown of the Food Network, DIY chili powder made from fresh ingredients is edible for six months when stored in an airtight container.
Tags: chili powder, fresh ingredients, chili powder, dried spices
With over 100 varieties to choose from, it is easy to find a potato that best suits your taste and needs. Potatoes fresh from the garden are also typically superior in flavor and texture to commercially grown, limited varieties found in your local supermarket. Furthermore, potatoes are relatively simple to propagate in the home garden. All you need are the proper supplies and a sunny location with well-drained soil.
Instructions
1. Test your soil according to the instructions on your soil testing kit. The ideal pH for potatoes is between 5 and 5.5. Alkaline soils are not desirable for potato growing because they expose the tubers to scab disease. Liberally spread the appropriate fertilizer indicated by the results of the soil test on the planting site, then till the soil to a depth of 8 to 10 inches. Using a hoe, create rows for planting and space them 24 to 36 inches apart.
2. Cut seed potatoes in such a way that at least one eye, or growth, is visible. Let the potato pieces dry for at least one day, so the cut areas will harden and create a disease-resistant barrier. As soon as your region's soil warms, typically between April and March, plant the potato starts. Plant the potato starts 3 to 5 inches deep and 10 to 12 inches apart with the cut side down.
3. Water the potato plants 1 to 2 inches per week. As the potato plants grow, you should hill soil around the fragile stems. Also, since potatoes are susceptible to a variety of diseases and insects, you should spray or dust the potato plants weekly with specially formulated insecticide and fungicide for potatoes until late summer, just before harvest.
Tags: potato plants, inches apart, potato starts, your soil
Popcorn makers in the home are not uncommon anymore
Remember when you had to heat up oil in a pot and place the uncooked corn kernels with the top on to get popcorn at home? Or when popcorn came out in the microwavable bags? Now you can make popcorn at home just like the movie theater with your own at home popcorn machine.
Instructions
Buy a Home Popcorn Machine
1. Start by going around town to your local thrift stores. Stores such as Goodwill Industries, Salvation Army, and even the Disabled American Veterans thrift store might have a couple of the home popcorn machines for a very reasonable price.
2. Search online at Ebay.com, Ubid.com, Liquidation.com and Overstock.com. These sites offer online auctions at a fraction of the cost and you will more than likely find a home popcorn machine at one of these four sites.
3. Point your mouse to Nostalgia Electrics, located at http://www.nostalgiaelectrics.com/ and find some of the best home popcorn machines available. Nostalgia Electrics offers many different types of home popcorn machines such as a hot air popcorn maker, and old fashioned kettle popcorn maker and an old fashion popcorn maker cart. Take a look at each one before buying, I guarantee you will be satisfied with your purchase.
4. Drive to one of your local retail stores such as Wal-Mart, Target, Kmart, or Sears. Most of these retails stores sell at home popcorn machines at a reasonable price. These popcorn machines are ones that would sit on your kitchen counters.
5. Locate an appliance store or a kitchen appliance store. Stores like these carry many different kinds of gadgets and tools for the kitchen, which include at home popcorn machines.
Tags: popcorn machines, home popcorn machines, home popcorn, home popcorn, popcorn maker, appliance store, many different
There are many benefits derived from grinding your own whole grains in a whole grain flour mill. The less processed a food is, the more nutrition you obtain from it. Grinding your own whole grains ensures the freshness and quality of home baked goods.
Instructions
1. Determine whether you want a manual or electric grain mill. The prices vary from the hand crank model that clamps to the table to the large electric model that grinds up to 20 cups of flour in 3 minutes. If you are going to grind a lot of grain, spend more for the larger machine. If you plan to only use it occasionally for small amounts of flour at a time, the small manual mill or the type that attaches to your mixer may be the best choice.
2. Choose the electric stone mill if you are looking for a heavy duty mill. The only problem is that the grain must be completely dry to prevent it from gumming up the stone, which would require cleaning before you could continue grinding. Many of the large electric models are noisy. If that is an issue for you, listen to the machine run before you buy it.
3. Look for a manually operated grain mill that's easy to turn and has adjustments for different degrees of coarseness. Also consider the models you can convert to electricity by attaching a motor to them.
4. Consider the warranty. Many of the more expensive models have a lifetime warranty, while others have a limited warranty. If your grain mill is going to get a lot of use, you may want to opt for the more expensive model with the full lifetime warranty.
5. Compare the versatility of the different whole grain flour mills. Some of them produce course flour, which requires sifting and regrinding before you get a fine texture. Others are adjustable and can produce fine flour, course meal or cracked grain.
Tags: grain mill, your whole grains, grain flour, large electric, lifetime warranty, model that
Rice is a popular dish that is often served at meals throughout the world. Cooking rice fast does not require a lot of practice or experience, just a bit of "know how." Although there are traditional methods for cooking rice, some methods allow you to cook rice in less than 30 minutes on the stove and less than 10 minutes in the microwave. For additional flavor, add other ingredients to your rice such as meat, vegetables or spices.
Instructions
On the Stove
1. Pour 4 cups of water into a 4 quart sauce pan and bring it to a boil over a medium heat setting.
2. Add 1/4 cups of margarine or butter and 2 teaspoons of salt to the boiling water.
3. Stir in 4 cups of rice and cover the pot. For every cup of rice you use, pour in 1 cup of water (4 cups rice = 4 cups water). Reduce the heat and cook the rice for 20 minutes or until it absorbs the water. Keep the lid on the sauce pan to prevent steam from escaping.
In The Microwave
4. Combine 1 cup of water and 1/2 cup of rice in a 4-quart microwave safe dish.
5. Add 1/2 teaspoons of salt and 1/8 cups of margarine or butter to the rice and water.
6. Cover the dish and microwave for five minutes on high.
Tags: less than, less than minutes, than minutes, cook rice, cups margarine, cups margarine butter, cups rice
Alternate layers of salmon with layers of the cure mixture.
Although there are a variety of ways to prepare salmon, curing and smoking the fish is one of the most popular methods. The cure, which contains a mixture of salt and other spices, dries the salmon and makes it safe from bacteria before smoking. Additional seasonings and spices, such as the brown sugar included in this simple cure, add interesting flavor to the salmon fillets. The cure's spices combined with the smooth and smoky taste that the fish gets from the smoker makes this easy-to-prepare recipe well worth the wait.
Instructions
1. Fillet and wash salmon, then pat dry.
2. Place a layer of fillets in a plastic container and sprinkle with the brown sugar and salt mixture. Continue to alternate layers of salmon and sugar and salt cure.
3. Cover the plastic container and store overnight in the refrigerator.
4. Drain off water and wash the fillets, then air dry until they feel tacky. Put into smoker for 4 to 6 hours.
Tags: brown sugar, layers salmon, plastic container, sugar salt
The main element defining moonshine is that it is made in an unlicensed, private still. The name is derived from the fact that shiners (people who make moonshine) typically make and transport their illicit product at night. The idea is therefore international, with a rich variety of traditions in home distilling.
White Lightning
In the United States, moonshine is typically corn liquor made in cheap, homemade stills of a relatively simple design. Besides being homemade and illegal, what further separates American moonshine from other corn liquors like bourbon or Tennessee whiskey, is that it is not aged and rarely (if ever) has other types of grain added to the mix. The reason for not aging it is simple: it's illegal and oak barrels are expensive. Who wants to have barrels of illicit alcohol laying around just waiting to get caught with it? Moonshine is also typically stored in improvised containers, such as mason jars, rather than nice bottles.
Dangers
Another thing that separates moonshine from other forms of liquor is that it is sometimes dangers to drink. Home distilling is prone to the accidental introduction of toxic materials into the liquor, especially if a car radiator is used as a condenser. Drinking poison is never a concern with commercial liquor. A person buying moonshine needs to really trust the shiner making it.
Tags: from other, moonshine from, moonshine from other, moonshine typically
Freight companies normally hire and use huge semi-trailer trucks when transporting goods across the country. Hotshot trucking refers to using trucks that are smaller than a semi-trailer. Hotshot trucking takes up less space than a semi-trailer, the ride is more smooth, and looking for contract work Is much less of a hassle. In this article you will easily learn get started in hotshot trucking by learning what kind of truck to buy and look for work.
Instructions
1. Determine who you will be hauling for. Leasing yourself and your rig to a trucking company is the preferred route to making fast and easy profits. Trucking companies find all the loads for you and take care of any bills and collections due. Normally you keep eighty percent of the profits, while they keep twenty percent which is a good deal.
2. Contact the terminal manager of the company you chose to work with. Submit to him your application and wait to get accepted. Once you get accepted he will send you out for a complete medical exam and a drug test which you must pass. This process can take a day or two.
3. Purchase your trailer. Buy your rig only after you get accepted by the company you chose to haul for. This is because you want to buy a rig that meets their requirements. The best and affordable type of rig you should buy is one that is 10.71 tons, spring loaded dove tail, dual tire and a tandem axle. These specifications will meet most shippers' requirements.
4. Buy your truck. Your truck has to be a dually and diesel. If it isn't diesel, trade it for one that is. A gas engine will not last long enough to complete those numerous trips you will be assigned to do. Get the biggest and longest truck which has four-wheel drive if you can afford it. Longer trucks will make your ride better compared to the short ones. Also make sure the cabin is spacious so you can sleep in it after completing a long drive. Keep your truck simple and don't spend too much on designs.
5. Get your truck and trailer inspected by the United States Department of Transportation. After the DOT inspects your truck and trailer, you will receive stickers that say your truck and trailer have met their requirements. It is important that you make sure you get the correct inspection or your trucking company will send you back. Now you are ready to report to your terminal manager for your first job. Bring a notebook so you can write down what they want you to do and not forget anything.
Tags: your truck, truck trailer, your truck trailer, company chose, Hotshot trucking
Paprika is a unique spice originating from grinding red peppers. It is really more of a seasoning than a spice. Paprika ranges in heat from sweet to mild to hot. By using different types and flavors of red peppers, paprika can have a variety of flavors, heat and qualities. Orange paprika is the hottest and the reddest is the sweetest. Sweet paprika is sometimes referred to as Hungarian paprika.
History
It is thought that paprika originated in Turkey and was introduced to Hungarian culture in the 16th century. During the rule of Turkey over Hungary, the pepper plant was brought to the country as an ornamental plant, but it was soon discovered to have flavor, and shepherds began using it to season their food. It began to progress through kitchens from peasants to aristocrats, and eventually became the spice associated with Hungary due to its popularity.
Sweet Paprika
In Hungary during the 19th century, two brothers named Palfy began experimenting with various combinations of peppers and recipes. They discovered that by removing the stalks and seeds from the pepper pods they were using removed the capsaicin, or heat, from the paprika and created a sweet paprika. The Palfy brothers than introduced their new concoction to a French chef who began using it in his cooking. Sweet paprika has a larger market than the hot varieties.
Growth and Production
Paprika is made of many types of peppers to create a variety of heats and qualities. For sweet paprika, Kolosca and Hungarian peppers are used. Kolosca peppers are sweet with an intense aroma, and Hungarian peppers are mildly sweet and are medium-red in color. In Hungary, the regions of Kolosca and Szeged in southern Hungary are the main paprika producers in the country. During harvesting in September, neighborhoods are covered with threaded peppers drying in the sun waiting to be crushed and then ground into a fine powder.
Fun Facts
The heat in paprika is caused by capsaicin, which is created by pepper plants. It is a chemical also used in pharmaceutical production due to its abilities as a pain killer. Red peppers are also full of vitamin C, having seven more times than oranges. Albert Szent-Gyorgyi, a Hungarian scientist, was awarded the Nobel Prize in 1937 for his research with paprika pepper pods and vitamin C.
Uses
Sweet paprika is used in cooking for a variety of things. Many people associate sweet paprika with deviled eggs as paprika is usually sprinkled on the top for color more so than flavor. Hungarian cuisine uses paprika in many dishes such as paprikash and goulash. Spanish chorizo usually has sweet paprika as one of its many ingredients. Sweet paprika has a high sugar content and will burn if exposed to high heat. It is a great addition to marinades, sauces and salad dressings.
Homemade goat cheese can be a gift for a dinner party.
Whether you're looking for a gift to bring to a dinner party or you just want to make a homemade snack for your family, homemade goat cheese is an original and crowd-pleasing option. It can be mild, salty, smooth or grainy, and it can be used in many recipes, from pizza to eggs. It can also be paired with wines, meats and breads from around the world, and you can make it at home in 24 hours or less.
Instructions
1. Pour 1 gallon of pasteurized goat's milk into the large stainless steel pot. Insert the candy thermometer and heat the milk to 86 degrees.
2. Add the packet of chevre culture and stir thoroughly with the stainless steel spoon. Chevre culture can be purchased at a cheese supply store.
3. Cover the pot and allow it to sit at room temperature for 12 hours.
4. Line the colander with two layers of cheesecloth and spoon the curds into it. You will need two layers of cheesecloth to avoid losing cheese through the holes.
5. Tie the corners of the cheesecloth together to form a pouch in which the cheese is contained, and place it back in the colander. Place the colander in the sink to drain for six to 12 hours. For a softer, spreadable cheese, allow it to drain for less time; for a harder, crumbly cheese allow it to drain longer.
6. Remove the cheesecloth from the colander, unwrap the cheese and place it in the airtight container. It can be eaten immediately or stored in the refrigerator for up to two weeks.
The green tinge on the pineapple skin turns yellow as the fruit ripens.
Fresh pineapple has a short shelf life. The fruits arrive at stores nearly at their peak of ripeness and the quality and flavor of the fruit quickly deteriorate after purchase. Preparing the pineapple and storing it properly extends the storage life of the fruit by a few days. If you must store the pineapple longer, choose one with a husk that's still predominantly green. Green pineapples require two to five days of ripening time at room temperature, which can extend the storage life to up to twice as long as that of a ripe pineapple.
Instructions
1. Lay the pineapple on its side on a cutting board. Cut the leafy top and the bottom off the pineapple with a sharp knife.
2. Stand the pineapple back up on the cutting board. Cut off the sides of the pineapple in strips until all the skin is removed.
3. Place the pineapple back on its side. Cut the pineapple into ½- to 1-inch- wide slices. Smaller slices work well for pineapple rings and larger slices work best for pineapple chunks.
4. Cut the center core from each ring with the tip of your knife. The core is the dense, lighter-colored tough portion in the center of the rings. Leave the rings as is or cut them into smaller chunks after removing the core.
5. Place the pineapple pieces in a sealed storage container. Store the pineapple for three to five days under refrigeration.
Tags: cutting board, five days, pineapple back, Place pineapple, slices work, storage life
The scent of fresh roasted peanuts may be one of the most enticing aromas for the peanut lover. If you desire to have easy access to freshly roasted peanuts all the time, consider building your own peanut roaster. These instructions are for a simple peanut roaster that can accommodate small scale production for individuals or peanut vendors.
Instructions
1. Dig out a pit or build a morter pit where you can place the kettle. A brick and morter pit is usually the best type of pit to build and it will last for a long time.
2. Place the inner barrel, the one with a portion made to act as a drawer, inside of the larger barrel and place it in the pit.
3. Attach the larger barrel above the heat source, shielding the inner barrel, to roast the peanuts in the bottom of the inner barrel. The heat source can be an open pit fire or an electric burner. Most people use electric burners plugged into an electrical outlet simply because they are safer. There are several types of electric burners, such as a portable ones that are usually used outside. There are also permanent electric burners that are used indoors and are simply plugged into an electric outlet.
4. Add old peanut shells, corn husks, or sawdust for the heating source in the pit. You do not need to use gas or kerosene. This is also a great way to use low cost fuel.
Fresh-ground ginger root is at the core of ginger beer.
Brewing ginger beer at home requires fewer than a dozen supplies and little preparation. The primary flavoring ingredient in ginger beer is a fungal bacteria symbiote called the ginger beer plant, which becomes a symbiotic colony of bacteria and yeast. It forms a gelatinous substance that allows it to be easily transferred from one fermenting substrate to the next, much like kefir grains, kombucha and tibicos.[
Instructions
1. In a medium saucepan, combine 1 1/2 qts. water, 1 cup sugar, 4 tablespoons each of lemon juice and lime juice, and a half cup of finely ground ginger. Bring these ingredients to a boil and gently simmer for 30 min. Remove the saucepan from the heat for 10 minutes.
2. Mix three-quarter cup warm water with a quarter-tsp. bakers yeast (not brewers yeast) in a small bowl and set aside.
3. Pour 2 1/2 cups of cold water into the second large saucepan. Add the yeast water and stir. Use a strainer to add in the mixture from the first saucepan. Stir well.
4. Use a funnel to pour the mixture into a clean bottle, leaving at least 1 inch from the top. Seal tightly and let sit at room temperature for 24 hours to ferment, then transfer to the refrigerator. It's ready to serve when it's completely chilled.
Popcorn, salt, sugar and oil are the only ingredients in kettle corn.
Commercially manufactured kettle corn machines can cost hundreds or even thousands of dollars. If you are fluent in the fundamentals of how they work and are comfortable working with metal, you can build your own machine for a fraction of the cost. Be sure to invest in quality parts, and do not skimp on safety either, as the high temperatures involved in preparing kettle corn pose a fire hazard, and are capable of causing severe burns.
Instructions
1. Purchase a kettle with a rounded, wok shape. This kettle will need to be sturdy enough to withstand heat of several hundred degrees. If you have the option, choose a NSF-certified kettle. For a commercial popcorn operation, your kettle should be as large as 40 gallons, although you can buy a much smaller kettle as your needs dictate.
2. Purchase an iron or steel plate, square-shaped, with dimensions at least six inches larger than your kettle diameter. Cut a circular hole in the center of the plate with a diameter large enough that most of the kettle will pass through, leaving only about the top 3 inches sticking out above the plate. Lay the kettle into the plate, and weld it into place on both the top side and underside of the plate along the outside of the kettle.
3. Build a steel box with the same cross-sectional square area as the metal plate. Make it tall enough so that there will be room to put a gas burner beneath the kettle, with about three inches of clearance between burner and kettle for the flame to burn. Mount the box on wheels to aid movement, effectively transforming it into a cart.
4. Connect the top metal plate to the metal box by means of a heavy-duty hinge. This way, you will be able to swivel the kettle into almost an upside-down position by means of an external handle. Test the apparatus in an open position to make sure that the cart will not become imbalanced. If this is a concern, add iron ballast on the far side of the cart. Mount an insulated handle to one side of the plate. Optionally, install a spring latch mechanism to aid in lifting the plate and kettle.
5. Install a gas burner beneath the kettle, and cut small ventilation holes into the bottom of the cart to facilitate the flow of oxygen and to prevent the temperature inside the cart from getting too high. Make sure you buy a heavy-duty, UL listed burner capable of withstanding the high temperatures. Mount the burner ignition switch on the outside of the cart in a convenient location.
6. Connect the burner, by way of a shutoff valve, to a 100-pound propane cylinder. Mount the flow regulator for the propane gas tubing next to the ignition switch on the outside of the cart.
7. Purchase a large metal sifting bin, equivalent or greater in volume to the kettle, with grating on the bottom large enough to permit unpopped kernels to slip through, but not popped ones. You will dump the freshly popped corn into this bin immediately after it pops.
8. Purchase a stirrer that will safely stir the popcorn at the high temperatures you will be cooking with.
Gluten free pasta recipes taste just like regular wheat pasta recipes with the right sauce
When cooking for those with Celiac disease or people suffering from a wheat intolerance or wheat allergy, gluten-free pasta recipes are the perfect alternative. Depending on the pasta you try, you may not even notice the difference. Learn cook gluten-free pasta recipes so you won't even miss wheat-based pasta.
Instructions
1. Sample different gluten free pastas to see which ones you prefer. There really is a lot of difference from one type of grain to another. Typically, gluten free pasta is made with grains such as brown rice or spelt flour or a blend of gluten-free flours. Brown rice spaghetti and other pastas has a light taste and texture very similar to wheat. Spelt pasta has a strong taste that may overwhelm some dishes.
2. Follow the package directions exactly in cooking the pasta when you make your gluten-free pasta recipes. Boil plenty of water, adding a dash of oil to keep the noodles from sticking to each other. Add the pasta and separate the noodles with a fork. Cook for the designated range of time until the noodles are fully cooked but still with some bite (al dente), and then quickly drain the pasta. Use immediately. See the Tips section for important tips about boiling gluten-free pasta.
3. Use gluten-free pastas with gluten free pasta recipes for spaghetti sauce, marinara sauce, alfredo sauce, or any other pasta sauce. Or toss the hot pasta with fresh garlic, fresh parsley, olive oil, sun-dried tomatoes, and parmesan cheese.
Tags: pasta recipes, gluten-free pasta, free pasta, gluten free, gluten-free pasta recipes, free pasta recipes, gluten free pasta
Kitchen knife sets can range from a few units to dozens of knives.
Kitchen knife sets represent a surprisingly large investment for many cooks. To save money, buyers may purchase these knives as a set, which can vary by type and quantity of knives included. When comparing kitchen knife sets, consider factors such as size and fit, warranty, appearance and whether the types are enough to meet your needs.
Instructions
1. Look for quality construction. According to the "Reluctant Gourmet," the most affordable knives are cut from one piece of metal. They tend to have poor balance and little thought is given to weights and design. The highest-quality knives are forged into shape. Forged knives are the most expensive but tend to have the best balance. Sintered knives consist of a fused handle and blade. They represent a mid-price and mid-quality level between forged and blocked knives.
2. Visit a kitchen goods store and try different knives. Most quality kitchen stores will let you try out knives before buying and often provide common cutting items such as fruit or vegetables. Check the weight and balance of the knife and make sure you can maintain a good grip on the handle while determining its cutting ability.
3. Compare the warranties for each knife set you are considering. According to "Kitchenknifesets.org," all quality sets should come with a lifetime warranty.
4. Check the type of knives and tools that are included with each set. Most will contain a series of serrated and non-serrated knives, as well as a chef or cook's knife. Depending on your needs, you may also want paring knives, bread or steak knives or meat-cutting scissors. Compare your cooking needs with the types of knives in each set to help you narrow your selection.
5. Examine the overall casing or block for each set of knives. Make sure it will fit comfortably in your counter space and choose a set that matches your kitchen decor.
6. Ask about built-in sharpeners. If you like to touch up your knife blades frequently, a sharpener built in to the casing of your set may come in handy.
Kids can learn to enjoy healthy foods with the right healthy snacks.
Active kids need healthy snacks as pick-me-ups in between meals. Healthy snacks are always better, ensuring that children get the proper nutrition. Making healthy snacks fun and intriguing can teach children to enjoy healthy food, but also feel like they are enjoying a treat at the same time. You can help kids take an interest in healthy foods by letting them be choosy: Give them a couple of options to see which healthy foods they naturally gravitate to.
Dips
Children like to dip things. Healthy dips are a way for kids to get their fruits and vegetables. Healthy dips include salsas, bean dips and hummus, a dip made from pureed chickpeas, sesame paste, and olive oil. You can serve whole wheat crackers, pita chips or fresh vegetable and fruit spears for dipping.
Fruits and Vegetables
Sweet fruits and tasty vegetables make a delicious snacks for kids. Pears are a sweet savory fruit which are available all year long. Pears go well with cottage cheese for a snack that is rich in calcium and fiber. When they are in season, strawberries are sweet and savory, providing a boost of vitamin C. Smoothies can make kids feel like they are drinking a milkshake. You can mix a smoothie using non-fat yogurt and 100 percent orange juice, blending in any kind of fruit including bananas, strawberries, blueberries or papaya. Raisins are another fun snack that provide fiber potassium and vitamins. You can make healthy chips or fries by cutting sweet potatoes into spears or discs and baking them. Sweet potatoes are high in vitamin A, B6, C and folate.
Dairy
To provide kids with calcium, try low-fat dairy as a healthy snack. Cheese can help kids keep their energy level up between meals. Low-fat yogurt is an excellent source of calcium. You can spark a child's interest by making delicious parfaits layering yogurt with berries and granola. You could also freeze yogurt with fruit to make a frozen yogurt pop. Or, try filling a waffle cone with low-fat vanilla yogurt and fruit.
Recipe Ideas
The American Dietetic Association suggests many fun and healthy recipe ideas for kid's snacks. You can get kids involved by letting them help prepare their snack. Kids can help you combine dry cereal with dried fruit and nuts for trail mix. Let kids spread peanut butter on apple slices for an energy boost that combines protein and fiber. Kids will enjoy helping make "ants on a log" by spreading peanut butter onto a piece of celery and topping it with raisins. Try rolling a banana in yogurt and granola and putting it in the freezer for a delicious frozen treat. Kids will also enjoy stuffing pita pockets with ricotta cheese and apple slices sprinkled with cinnamon.
Tags: healthy foods, apple slices, between meals, enjoy healthy, feel like
Polska Kielbasa is a smoked Polish sausage that is often served grilled, fried or broiled and can be topped with saut ed onions. Kielbasa was originally made just from pork, but there are now varieties of this sausage available that are also made from beef or turkey. This flavorful sausage is often used in Polish soups and stews, and it's also a favorite for grilling at backyard barbecues. You can serve kielbasa over rice, and add a sweet and sour sauce to complement its smoky flavor. Broiling is an especially effective method for cooking Polska kielbasa because it creates a nice crust and a crisp texture on the outer skin while keeping the inside of the sausage tender and juicy.
Instructions
1. Cut the kielbasa into 4- to 5-inch slices with a sharp knife.
2. Slice each piece of kielbasa in half lengthwise and lay the meat skin-side down on a broiler pan.
3. Insert the pan into a pre-heated broiler or on the top rack of your oven set to the "Broil" setting.
4. Wait 5 minutes, remove the pan and turn the kielbasa over so the skin side is facing up. Return it to the heat for 5 minutes.
You can use wonton wrappers to make homemade ravioli.
Creating homemade, filled ravioli is easier than you think -- at least when you get help from an unlikely place. Chinese wonton wrappers, when filled and boiled, act as a perfect pocket for fillings and foundation for savory sauces. Look for wonton wrappers in the produce department of your grocery store near the fresh ginger and snow peas. Make sure you pick up actual wonton wrappers and not egg roll wrappers, which are thicker.
Instructions
1. Prepare filling by mixing the cheeses, parsley, garlic, egg, pepper and salt in a bowl.
2. Bring salted water to a boil in a large pot.
3. Stuff the wonton ravioli by placing a wonton wrapper on a lightly floured surface and mounding 1 tbsp. of filling in the center of the wrapper.
4. Fold wonton ravioli in half to form a triangle. Brush the edges lightly with water with a pastry brush, and press to seal.
5. Once water comes to a boil, reduce heat. When water is at a gentle boil, gently place wonton ravioli -- one at a time -- in boiling water. Cook in batches, if necessary, so the pasta isn't overcrowded.
6. Simmer until the pasta covering the filling begins to pucker and turns translucent, about 3 minutes.
7. Remove ravioli with a slotted spoon, top with warm pasta sauce and serve immediately.
Baked chicken with lemon-mustard sauce is a very simple, easy-to-prepare dish that is excellent for quick family dinners or occasions when a hearty, satisfying dish is required in a hurry. Served with a crisp green or mixed greens salad, a loaf of hot ciabatta or French bread with sage butter and a glass of crisp, dry white wine with just a hint of sweetness, baked chicken with lemon-mustard dressing is a dish that walks the line between comfort food and gourmet fare.
Instructions
1. Arrange the chicken breasts in a large oven-proof baking dish, leaving about an inch between each breast. Preheat the oven to 375 degrees F.
2. Whisk the melted butter, mustard, lemon juice, brown sugar and mild paprika together in a small mixing bowl. Using a brush, apply the sauce to the chicken breasts and bake in the oven for 12 to 15 minutes.
3. Remove the dish from the oven and flip the chicken breasts. Apply the remaining lemon-mustard sauce with a brush and return to the oven to bake for an additional 12 to 15 minutes.
4. Boil a large saucepan of salted water and add the fusilli pasta. Cook for 8 to 10 minutes or until the pasta is al dente. Drain the pasta and drizzle with the olive oil.
5. Pour the pasta into a large serving platter and place the baked chicken pieces over the top. Serve immediately.
Peanut oil is a preferred oil for deep frying turkeys because it has a high smoke point that keeps the outside of the food crispy while leaving the inside moist. It also has a slightly nutty flavor that complements the flavor of the turkey. Peanut oil does not absorb the flavors of the foods fried in it, as other oils do, and you can use it to fry more than one type of food with no adverse effects. You can reuse peanut oil three to four times with proper storage.
Instructions
1. Let the peanut oil cool down completely. Wait until it has reached room temperature. Stir gently before attempting to store to be sure it is cool all the way down to the bottom of the fryer.
2. Place a strainer lined with cheesecloth over a large bowl. Slowly pour the oil from the fryer into the strainer to filter out any turkey particles or seasonings. If the oil still looks murky, repeat as necessary.
3. Use a funnel to pour the strained peanut oil into a container that can be tightly sealed. Store in the refrigerator. It will become slightly hardened, but it will liquefy when reheated.
For a delightful treat any time of the year, brew spiced tea wine. Spiced tea, also known as Chai tea, isn't an exact blend of spices or a particular type of tea. There are many different blends of Chai tea made from cinnamon, cloves, vanilla, cardamon, anise, nutmeg, ginger, black pepper or fennel. Once you drink spiced tea wine, it will quickly become a favorite.
Instructions
1. Grind the spices of your choice with a coffee grinder.
2. Make a pot of drip coffee using the tea and ground spices in the place of the ground coffee. This makes a pot of spiced tea. The amount of water and ground spices depends on your personal taste and the strength of the tea you desire.
3. Measure ? cup of the spiced tea per serving and pour into a saucepan.
4. Pour one cup of your favorite wine per serving, such as Merlot or White Zinfandel, into the saucepan.
5. Add 1 to 2 tsp. of sugar per serving, if you want a sweeter spiced wine.
6. Heat the mixture but don't let it come to a boil.
7. Pour the spiced tea wine into cups or wine glasses. Make sure to place a teaspoon into each wine glass before pouring in the warm spiced wine. The spoon diffuses the heat so the glass won't break.
Mom deserves delicious brunch food, even if it's easy to make.
Whether celebrating Mother's Day or just surprising her on a day off, making brunch for Mom is a fun way to spend a morning. While some people go to great lengths to make elaborate dishes, several easy recipes look just as fancy and are sure to impress the most important lady in your life. Even those who don't usually cook can find simple, fun recipes to surprise their mothers.
Apply-Blueberry Corn Muffins
Apple-blueberry corn muffins sound impressive but are surprisingly easy to make. Start early, as they must bake in the oven for 20 minutes before serving. Preheat the oven at 375 degrees F and grease six muffin cups. Mix egg whites from two large eggs, 1/2 cup unsweetened applesauce and one pack of corn muffin mix, which should be 8 1/2 oz. of mix. Stir in 1 cup of blueberries and pour the mixture into the muffin cups. Bake for 20 minutes. Top it off with a dollop of cream cheese (fat-free or otherwise).
French Toast
French toast is easy to make with a few simple ingredients. Beat three eggs with 1 1/4 cup milk, 1 tsp. vanilla and a touch of ground cinnamon in a bowl. Soak both sides of thick pieces of bread---preferably French bread or cinnamon bread, but any you have on hand will do---in the mixture. Cook on a frying pan for two to three minutes on each side, until they darken to golden brown. Place on a plate and sprinkle powdered sugar on top. Add a few strawberries and blueberries and serve with maple syrup.
Citrus Salad With Honey and Mint
Sliced fruit with a honey drizzle makes a refreshing side dish for brunch. Slice a grapefruit and a navel orange and dropping them in a bowl. Pour 2 tsp. honey on top and add four sprigs fresh mint as garnish. Other fruits also make tasty side dishes if they're handy, with or without garnish.
Mango Iced Tea
Every brunch needs a beverage -- try mango iced tea for a non-alcoholic drink with a kick. Simply combine 1 cup brewed and chilled green tea, 1/4 cup mango juice and 1 tsp. honey. Stir it up and serve it to Mom in lieu of (or alongside) her morning coffee.
For hot sauce, Belize is one of the meccas. Belizean hot sauce gets its well-known heat from habañero peppers, which are also well known for the pain and/or pleasure they can cause. If you don't like it hot, this sauce is not for you, but if you think you can handle the heat that is so casually applied to foods in Belize and sold in shops all around the world, then this is the recipe for you. But be careful, Belizean hot sauce has been given heat rankings of eight out of 10 on the spicy scale.
Ingredients
If making hot sauce is not a new endeavor, some of these ingredients may be readily available. If not, most can be purchased in any market or grocery store. Make sure to have:
2 chopped garlic cloves
1 small onion
4 seeded and finely diced Scotch bonnet habañero peppers
1 tbsp. vegetable oil
1 cup chopped carrots
3 tbsp. lime juice, fresh ideally
3 tbsp. white vinegar
2 cups water
1 tsp. salt
The Right Peppers for You
Most of the ingredients necessary for this Belizean hot pepper sauce are pretty standard. Buying habañeros, however, can be a bit tricky, and the heat of the sauce you finally produce will depend largely on the peppers purchased. The majority of habañeros rate between 200,000 and 300,000 Scoville units, the unit of measure used for rating the spiciness of peppers. Habañeros can be found that measure as low as 100,000 Scoville units. For the most serious hot sauce lovers, the Naga Jolokia, often confused for a habañero although it is its own pepper, is a chili that has been given ratings over 1,000,000 Scoville units. The best way to find out about a pepper's heat is to ask a grower of them. A supermarket will not be of much help to you, but if purchasing from farmer's markets and the like, the farmer should be able to tell you just how hot your sauce is going to be.
Equipment
To make a fine hot sauce, use a sharp knife and a large block cutting board. Slicing and dicing are of utmost importance. The next more important thing, of course, aside from the fresh ingredients mentioned above, is a quality blender or food processor. Make sure your 'liquefy' setting does just that. Ending up with a bite size chunk of habañeros in your mouth might not be a good idea, depending on your tolerance, of course. The sauce itself should be hot enough.
Recipe Time
For helpful advice on make this recipe and others using habañeros peppers, pick up a book titled The Habañero Cookbook by Dave Dewitt. The book is chock-full of history, bright pictures and a long list of recipes from A to Z. As can be inferred from the long list of (and diversity of) recipes, hot sauce lovers will put it on just about anything, but Belizean hot pepper sauce is most commonly used to spice up soups, a variety sauces, stir-fry and added to boiling water when making rice and pasta, giving it a bit of kick.
In Case of Emergency
It is a complete fallacy that drinking water will help cool you down if you have overdone it with the hot sauce. Capsaicin is the chemical component of chili peppers that makes them hot, and water will do nothing to combat this. Should you find yourself in extreme pain, there are three options you can try: continuous chewing, dairy and rice. The mechanical act of chewing will help to lessen a persistent burning sensation. However, it might not be a good idea to continue eating the same spicy dish that is causing the pain. Dairy foods such as milk and yogurt contain a protein called casein that binds itself with capsaicin, therefore limiting its ability to continue burning the mouth. And, lastly, eat rice. A mouthful of rice is known to help lessen the burning caused by hot chili peppers, which might be why so many cultures that eat these peppers, also include rice in a great many of their dishes.
Tags: haba eros, Scoville units, been given, Belizean pepper, Belizean sauce, chili peppers, good idea
Potatoes store well in cool, dark areas for up to six months.
To protect potatoes, it is essential to store them in a dark, cool and ventilated room, such as a closet or cabinet. Warm temperatures will cause the potatoes to sprout, while cold temperatures cause the potatoes to wither. Instead of leaving the potatoes on your kitchen counter in their perforated bags, you can build a potato bin for storage and protection from light and humidity. These bins will not only help shelter the potatoes, but can also be used as decor in the kitchen by personalizing the bins with paint or wood stain.
Instructions
1. Use the Miter saw to cut three pieces of wood of 30 inches in length.
2. Cut three additional pieces, with one measuring 28 inches, another 12-inches square, and the last 14 inches in length.
3. Measure two inches from one end of one 30-inch wooden board with the measuring tape. Make a mark using the pencil. Repeat this procedure for the second 30-inch wooden board.
4. Draw a line from the 2-inch mark with the carpenter's square. Place the square so the end of the line will reach the opposite corner of the wooden board. This will create a 2-inch slope.
5. Cut along the lines drawn to remove the sloped pieces from the 30-inch boards with the Miter saw.
6. Place the remaining 30-inch wooden board on a flat surface to serve as the back of the potato bin. Place the sloped pieces with the slope facing outward against the edges of the flat wooden board to form the sides of the potato bin. Secure the sides to the back piece with screws.
7. Attach the 28-inch wooden board to the front of the box with wood screws. Place the 12-inch square at the bottom of the box and secure it with wood screws.
8. Attach the remaining 14-inch wooden board to the sloped top of the potato bin. Align the edge of the piece with the back of the bin and secure the piece with hinges to the back of the potato bin. The front of the piece will have a slight overhang over the front of bin.
9. Sand down any rough edges and apply wood stain to the potato bin for a finished look.
10. Allow the wood stain to dry before placing potatoes in the box. Read the label on the wood stain to determine the allotted drying time.
Peanut butter can be a convenient, healthy choice.
Peanut butter is one of America's favorite foods. We eat peanut butter sandwiches plain, with jelly or honey, with bananas or almost anything else. We make peanut butter into sweet and spicy sauces, spread it on apples, celery and crackers, make peanut butter cookies and spoon it right out of the jar. There may be as many types of peanut butter as there are recipes for it. Healthy peanut butter is a nutritional choice.
Organic
Organic peanut butter is made from peanuts grown without pesticides, herbicides or chemical fertilizer. Organic peanut butter is considered the healthiest as it does not contain pesticide residues that may be found in peanut butter processed from conventionally grown peanuts. In 2006, the United States Department of Agriculture Pesticide Data Program reported that 27 percent of conventional peanut butter contained residue of piperonyl butoxide, a possible carcinogen and suspected hormone disrupter, and 3.7 percent of conventional peanut butter contained residue of DDE p,p', a known carcinogen and suspected hormone disrupter.
Natural
The healthiest peanut butter is made from just peanuts. Whole peanuts are ground into smooth or crunchy consistency and no salt, sugar or other ingredients are added. When you open the jar, you will likely see liquid on top of the solid peanut butter mass. The liquid is the natural peanut oil that has separated. Simply stir it back into the peanut butter. Some natural food stores stock whole roasted peanuts and have a grinder where you can make your own peanut butter on the spot.
Nutrition
Peanut butter is a good source of protein, folic acid and vitamins and minerals. One tablespoon of peanut butter has 94 calories and provides 4 gm of protein, 1 gm of fiber, 25 mg magnesium, 57 mg phosphorus, 104 mg potassium, 2 mg niacin and 12 mcg folate. Unsalted peanut butter contains 3 mg of sodium per tablespoon, compared with 73 mg of sodium in salted peanut butter.
Allergies
If you are allergic to peanuts, you should not eat peanut butter. Most people with peanut allergies react adversely when they eat peanuts or peanut butter, though some may experience a reaction from skin contact alone. People with severe peanut allergies should avoid any contact with peanuts, including products produced in a facility that processes peanuts. Manufacturers must disclose this information on product labels.
Tags: peanut butter, peanut butter, peanut butter, butter contained, butter contained residue, butter made, butter made from