Dungeness crabs have more meat in proportion to their body weight than any other hard-shell crabs - and they're easy to eat, too. You can clean and crack crabs before or after cooking, but be sure to cook hard-shell blue crabs before cracking.
Instructions
1. Place crab on a table, belly-side up.
2. Pull off triangular-shaped belly flap, or "apron."
3. Turn over and remove shell by inserting your thumb between body and shell at rear of crab and pulling shell up.
4. Twist off claws and legs.
5. Use a nutcracker or small hammer to crack open the leg shells.
6. Pick out meat with a lobster pick, fork, or tip of a crab claw.
7. Use a spoon to scoop out crab meat and roe (also called "crab butter") from the inside of the shell. Keep the roe or discard it, depending on your preference.
8. Pull off the spongy gills and small paddles at the front of the crab and discard.
9. Use a knife to cut the crab's body in half lengthwise and then into quarters, if desired, or simply snap the body in half. Pick out meat.
Jell-o can also be layered for an interesting visual effect.
Jell-o has become one of the iconic American consumer products. Its crystalline clarity, vivid colors and uncomplicated flavors make it a versatile complement to other desserts, or it can be used as the basis for elaborate desserts in its own right. Creative cooks can fashion visually striking desserts or salads by inserting fruit or vegetables into half-set Jell-o -- it has thickened but not yet become firm. It can also be layered at that stage to create a simple but visually appealing dessert.
Instructions
1. Boil 3/4 cup of water. Add the first Jell-o mix and stir until the gelatin is completely dissolved.
2. Add 1/2 cup of ice cubes. Stir them into the Jell-o until they have melted and the Jell-o is quite cool to the touch.
3. Pour the first color of Jell-o into your mold or individual dessert dishes. Refrigerate until the gelatin is set but not firm to the touch -- approximately 5 to 10 minutes for individual dishes or up to 15 minutes in a mold.
4. Boil more water and prepare the second color of gelatin while the first is cooling in the refrigerator. Use boiling water and ice cubes, as previously directed. Once cooled, pour the second color gently over the first, making a second layer in the mold or dessert dish.
5. Repeat, until you've reached the desired number and arrangement of colored layers. Refrigerate for a minimum of 2 hours or until completely set.
What Are the Health Benefits of Lemon Juice in Water?
Drinking plenty of water is key for maintaining a healthy system, and adding a little lemon can improve the effects of proper hydration even more. Lemons are cleansing and provide many healthy benefits. Be sure to look for fresh organic lemons for a daily body detox.
Weight Loss
Drinking the juice of one to two lemons in a glass of fresh cool water first thing upon rising in the morning can stimulate the system and instigate weight loss.
Staying Cool
Lemon juice in water can help regulate body temperature in hot climates by stimulating perspiration. This process helps to keep you feeling cool and refreshed.
Indigestion
Lemon juice added to a glass of water can help to stimulate digestion by activating the stomach digestive juices. This can help to alleviate symptoms of indigestion and associated discomfort.
System Cleanse
Drinking plenty of cool fresh water mixed with lemon juice can flush toxins from the body keeping the system cleansed and healthy.
Healthy Skin
The cleansing effects of lemon improve skin tone by removing toxins and flushing the system to promote healthy radiant skin.
Tags: Benefits Lemon, Benefits Lemon Juice, Drinking plenty, Health Benefits, Health Benefits Lemon, lemon improve, water help
Heat a frozen quiche in the oven properly to retain the original taste.
Quiche recipes vary, but they often include a mixture of heavy cream, milk, vegetables and eggs. A quiche resembles a pie and is often served like one. Many people make quiches ahead of time and freeze them to have a quick meal later. You can heat a quiche in the oven after it has been frozen, but you must heat it carefully to retain the flavor. When you heat the quiche, you need to keep the crust flaky so that it doesn't feel soggy.
Instructions
1. Thaw the quiche overnight in the refrigerator. Set it out at room temperature for an hour.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Remove the quiche from the freezer and remove any plastic wrapping.
4. Place the quiche in a metal baking pan.
5. Place the quiche in the oven for 10 minutes to 15 minutes. You can test the temperature by inserting a thermometer directly into the center. The thermometer needs to read 165 degrees before you remove it from the oven.
Out of all my cooking endeavors, there is always one meal that gets requested more often than any other. That meal is carne asada. It all started one fateful Cinco De Mayo when I discovered the incredible pairing of beef and lime. Though this is a great Cinco De Mayo dish, truly this is a meal that can be prepared at any time of the year.
Instructions
1. Your first step is to go to your local butcher block or carniceria and ask the butcher for thinly sliced beef for carne asada. In some grocery stores you can buy meat specifically cut for carne asada, but if not the butcher should know what to do.
2. Take a large plastic bag and fill it with about 2 tbsp. chopped garlic, 1 tbsp. pepper, and 2 tsp. salt. Take your 3 limes and cut them in half. Remove any seeds and squeeze all the juice into the bag.
3. Place your carne asada meat into the bag. Move the meat around within the bag to assure that all parts of the meat get coated in the marinade. If you have a particularly large cut of meat, feel free to add more lime to the mix.
4. Heat up your grill and spray the grates well with a nonstick cooking spray. Take each slice of the meat and lay it on the grill. Salt and pepper to taste. Since the meat is very thin it should not take more than 2 to 3 minutes per side to cook.
5. Your final step is to take the meat off the grill and slice it into strips. Place those strips of carne asada between a tortilla with some salsa, lettuce, sour cream, guacamole and whatever else you like and you are set to go!
Tags: carne asada, Cinco Mayo, meal that, meat grill
Sweet wines can help bring out certain flavors in your favorite dessert.
While most wine enthusiasts can pair the right meat dish with the perfect wine, choosing a wine for after dinner or for dessert can prove a little more challenging. Sweet wines are typically dessert wines, served after dinner with a light dessert or cheese platter. Sometimes, a sweet wine is all the dessert you need. Other times, your fruit-filled dessert will pair nicely with a Spanish sherry wine. According to the She Knows website, in general the sweeter your dessert is the less sweet your wine should be.
Instructions
1. Choose a port red wine. Made in Portugal, port red wines have a nutty, subtly sweet flavor that is not overpowering. According to the Drinking Port website, tawny port wine also has a zest to it, making it a desirable sweet and spicy wine that goes well with desserts such as dark chocolate, banana cream pie, pumpkin pie, chocolate mousse and cheesecake.
2. Pick a light sherry wine. A fortified wine that originated in Spain, sherry ranges from very light to very dry. According to the Food Network, an oloroso or cream sherry goes well with nutty desserts such as pumpkin pie. Oloroso sherry is sherry that has been oxidized even more, giving it a richer, nuttier flavor. Cream sherry is sweetened oloroso, if you prefer more sweetness.
3. Try a muscat wine. Muscat wines have a very sweet, raisiny taste because they come from grapes typically used to make raisins. The Drinking Port website suggests pairing muscat wines with smooth chocolate desserts such as tiramisu and milk or white chocolate. Muscat wines also go well with desserts that have fruit filling, accentuating the flavor of the fruit.
4. Select an Eiswein wine. Better known in English as ice wine, this German wine is made from grapes picked in the winter, when they are frozen. The concentrated sugars in ice wine give it its natural sweetness. The fragile process of producing these wines is costly, making it one of the most expensive of the dessert wines, but also one of the most desirable. According to Food and Wine Magazine, ice wine is best paired with fruits such as apples and oranges, as well as fruit tarts such as an apple and brown butter tart.
Tags: desserts such, well with, According Food, after dinner, dessert wines, Drinking Port, Drinking Port website
If you enjoy eating pistachios, you know how many shells are left over from eating just a few handfuls of nuts. The nuts are highly nutritive, so you can enjoy your snack, then enjoy using the shells. The list of uses for pistachio shells is not limited to crafts. Among their many uses, scientists view the leftover shells as a source of renewable fuel, and as a means of controlling mercury emissions in power plants.
Mosaics
Mosaics are always a simple project for using pistachio shells. The uniform shape and size of the shells makes projects easy to plan. Coloring the shells in batches with food coloring diluted with water. Drain and dry them, then use the different color variations to fill a canvas by gluing the shells in place. Rinse the shells first if they were salted nuts.
Fire Starter
The wood in the pistachio shell is high in oils. The curved shape keeps them from flattening together and the resulting air space combined with the oils makes them a great fire-starter. Collect them in decorative basket if you are fond of eating pistachios often. When you are ready to start the fire, just grab a handful. Start them with a little crumpled paper, just as you would kindling.
Christmas Tree Ornaments
Make unique Christmas tree ornaments with those leftover shells. Rinse them clean, drain and dry before gluing them together. One fun idea is hot gluing them over an egg-shaped piece of Styrofoam so the shells overlap, kind of like a pine cone. Either paint them or dip them in glitter.
Houseplants
Instead of trying to find bits of broken pottery to cover the drainage hole in the bottom of your houseplant, toss in a few pistachio shells instead. They hold the potting soil back from washing out with the water. As time passes, they decompose, so change them every year or two with fresh shells.
Mulch
Toss the rinsed out shells under your favorite acid-loving shrubs like roses or azaleas. They conserve moisture under the plants, discourage weeds and slowly decompose. They are a little too sharp to use in areas where you walk, so keep them confined to non-walking areas.
Compost
If you have the space and time, the pistachio shells decompose into compost. Like other wood sources, they need moisture and time to break down the strong cellulose bonds that hold them together. If you mix them into a compost pile with other plant matter, you might be able to speed up the process, but they need eight to 12 months to fall apart into compost.
Jewelry
Make necklaces or bracelets with the shells, just as you would seashells. Try different methods like staining them with wood stain or painting them with bright paint, then use a little polyurethane to shine them. Drill a tiny hole with a jeweler's drill bit and thread them together with strong thread or mono-filament string.
Tags: pistachio shells, into compost, them together, them with, eating pistachios
Some people have a hectic schedule and simply don't have time to cook, but this should not stop them from adhering to a healthy diet. As recommended by the United States Department of Agriculture, foods from five food groups should be consumed daily for good health. The information below will guide you towards a healthy 2,000 calorie a day, and under, no cook diet.
Grains
Include six ounces of grains a day in your no cook diet, and eat no more than three slices of whole grain breads in one day. Good bread choices are cornbread, whole wheat or rye. For breakfast eat two slices of bread spread with a tablespoon of butter, or prepare a bowl of cold cereal for breakfast with milk. Have some whole grain crackers or tortilla chips with two ounces of cheese as part of your lunch or dinner.
Vegetables
Make yourself a salad for lunch or dinner with vegetables such as romaine lettuce, spinach, watercress, bean sprouts, shredded red or green cabbage, sliced cucumbers, mushrooms, sliced red onion, slices of tofu and/or sliced tomatoes. Add canned chickpeas or canned red kidney beans to your salad and dress your salad with two tablespoons of low-fat salad dressing. You can also slice raw vegetables and dip them into a vegetable dipping sauce. Some good dipping vegetables are broccoli, carrots, asparagus, cauliflower, celery, bell peppers and zucchini.
Fruits
Grate a fresh apple to make no cook applesauce, or mash a banana for no cook pudding. Chop up different fruits to make a fruit cocktail you can have for breakfast or lunch. Fruits to include in your no cook diet are apricots, berries, cherries, grapefruit, grapes kiwi, mangoes, melon, nectarines, oranges, peaches, pears, papaya, pineapple, plums, prunes, raisins and tangerines. For lunch you can make guacamole by mashing up an avocado to which you have added a tablespoon of chopped red onion, a small chopped garlic clove, a slice of minced jalapeno pepper and a squeeze of lime juice. For a beverage, drink spring water to which lemon juice has been added.
Calcium
Drink milk (lactose free if you are lactose intolerant). Eat cottage cheese topped with fruit, or yogurt for breakfast or lunch, or have an American cheese sandwich for lunch. Cut cheese such as cheddar, Swiss or provolone into cubes and add it to a salad with two tablespoons of low-fat salad dressing for dinner. Another option is to slice up two ounces of mozzarella cheese and place it on a plate with a sliced tomato and drizzle a teaspoon of olive oil and a teaspoon of wine vinegar over it. Garnish with a basil leaf and eat as a salad.
Protein
Combine one ounce of cashews, filberts (or hazelnuts), peanuts, pecans, pistachios, pumpkin seeds, sesame seeds, sunflower seeds or walnuts with two ounces of dried fruit to make trail mix you can have as part of your breakfast or lunch. Have a cup of yogurt with it. Slice up cold cuts such as ham, chicken or turkey and mix them into a salad with two tablespoons of low-fat salad dressing, or eat a sandwich for lunch made with two ounces of sardines, four ounces of tuna fish, four ounces of ham, or four ounces of turkey. If you prefer, you can make a Greek salad with torn Romaine lettuce leaves, sliced tomatoes, sliced cucumbers, an ounce of feta cheese and some dill. Dress salad with a tablespoon of olive oil, two tablespoons of balsamic vinegar and a pinch of oregano.
Soy wax massage melts are one item used to add to the healing effects of massage.
A massage is one extremely satisfying way to relieve the stress of everyday life. According to the University of Florida, a study by Cedars-Sinai Medical Center in Los Angeles states one massage session actually causes therapeutic biological alterations in the body. Massage max welts are one product you can use to knead the muscles. These massage wax melts release their scent and oils as you apply them to your warm skin. You can make your own massage melts using soy wax.
Instructions
1. Fill the bottom of the double boiler (two saucepans that fit together) with water and place the soy wax flakes in the upper pan. Stirring constantly, melt the soy flakes on low heat until completely melted.
2. Add the shea butter and sweet almond oil to the wax. Stir the mixture slowly until these ingredients are completely incorporated into the wax.
3. Remove the wax mixture from the heat. Break open two capsules of vitamin E and add to the wax. Add several drops of essential oil at this point, if you want to add a scent. Lavender oil is a particularly soothing scent. Add three to five drops of the essential oil at a time, checking the strength of the scent and adjust to your liking, adding up to 25 drops.
4. Spray the muffin tin with the non-grease cooking spray. This helps keep the wax from sticking to the tin as it cools and hardens. Pour the wax mixture evenly into the muffin tin cups.
5. Allow the wax to cool completely, at least five hours. Turn the tin over and tap the bottom of each cup to release the massage wax molds.
Learning crack an egg with one hand is an easy thing to learn, and it makes you look like a skilled and accomplished cook. You can also teach your children do this also, which thrills them when they can do it. As long as their hand is big enough to hold an egg firmly, a child can do it. The following instructions will have you cracking eggs one-handed in no time.
Instructions
1. Get an egg out of the fridge and have a bowl ready to deposit the egg, after it is cracked.
2. Grab the egg firmly with hand. Make sure you have washed your hands and that they are clean of germs. With one swift motion, crack the egg on the counter top, cutting board or the edge of a sturdy bowl.
3. Hold the egg over the bowl. With your thumb and middle finger, apply gentle pressure to both sides of the egg.
4. Move your thumb and middle finger in opposite directions to separate the shell halves.
5. Discard the shell.
6. Practice this motion every time you crack an egg. You will probably have to try this several times before you get it right. Practice makes perfect, and before long you will be cracking eggs one-handed like a pro.
Tags: your thumb middle, cracking eggs, cracking eggs one-handed, eggs one-handed, middle finger
If you are searching for a quick and delicious appetizer that will please any crowd, consider serving up a tray of fresh fruit with a delicious dip. There are many recipes available that will add a little something extra to your favorite fruits. Most of these recipes work great with many different fruits from mangoes to bananas. Choose your fruits based on what is in season and can be bought locally fresh.
French Cream
Paula Deen, the southern cook made famous by her rich and delicious down-home recipes, has a great recipe for French cream dip on her website. The recipe calls for the following ingredients: 8 oz. cream cheese, 1 cup powdered sugar, 1 cup whipping cream, 1/4 cup granulated sugar, one lemon and pineapple juice to taste. Whip together the cream cheese and powdered sugar in one bowl. Then whip together the cream and granulated sugar in another. Zest and juice the lemon and add them into the mix. Then combine all the ingredients together and beat them until the mixture is consistent. Add the desired amount of pineapple juice for the taste that you want. The result is a creamy whipped fruit dip that goes perfectly with almost any type of fruit. Paula suggests serving it with pineapple, grapes, oranges, melons, berries and kiwi. The recipe provides about 3 cups of dip.
Caramel Apple Dip
Conjure up the taste of caramel apples that can usually only be found around Halloween. This creamy caramel dip goes great with sliced apples but will also taste great with pears and other fruit. Simply combine an 8-oz. package of cream cheese, 1 cup brown sugar and 1 tsp. vanilla extract. Beat the ingredients together until they are smooth and then serve it up.
Brie and Pecan Caramel Dip
If you're looking for something a little more rich and decadent than a simple yogurt dip, splurge on good brie for a creamy gourmet dip. Trim the rind off the top of a 15-inch wheel of brie. Combine 1/4 cup firmly packed brown sugar with 1/4 cup water. Allow the mixture to boil in a saucepan and then reduce heat and simmer until it is dark brown. After removing the mix from the heat, stir in 1/2 cup pecans and 1/4 cup heavy cream. Simmer the mixture for about another 5 minutes, allowing it to thicken. Remove the pan from the heat again and stir in 1 tbsp. butter. Place the brie on a decorative platter and pour the hot mixture over top. The hot caramel sauce will mix with the melted cheese, creating a rich and decadent dip. Serve the dip with apple and pear slices, along with some crackers.
Tags: cream cheese, great with, brown sugar, cheese powdered, cheese powdered sugar, cream cheese powdered
Your basic pretzel has many possibilities for making a seasonal or party snack.
Every homemaker likes to have a few recipes for quick treats in their cookbook. Treats that can be whipped up as a fun surprise for friends and loved ones will also create smiles. Pretzels can be made into a colorful treat, and used for a holiday party snack tray or an in-between meals snack. As a small snack during the day, pretzels can help to curb appetites and keep blood sugar at a healthy level. There are a number of ways to use pretzels together with M&Ms and other candies. Try this recipe and then make up a variation of your own.
Instructions
Instructions
1. White chocolate will melt more quickly than the dark chocolate, but both look great on a pretzel.
Preheat your oven to 170 degrees Fahrenheit. Line the cookie sheets with wax paper or parchment and fill them with rows of pretzels. Put a chocolate kiss or a spoonful of melted almond bark on each pretzel. If you are using candy melts, you can squeeze some onto each pretzel using a squeeze bottle.
2. Set the cookie sheets in the oven, and bake the pretzels for four to six minutes. Test the chocolate with a wooden spoon, and when they feel soft, it is time to remove the cookie sheets from the oven. Press an M&M into the melted chocolate center of each pretzel.
3. Like a kid in a candy store, mix it up and use different candies in the center of your pretzels.
When the pretzels have cooled for a few minutes, place them in the refrigerator to set for about 10 minutes.
Tags: cookie sheets, each pretzel, each pretzel using, party snack, pretzel using
When choosing wine to go with beef, take into consideration the sauces, seasonings and cooking methods used to prepare the dish.
Instructions
1. Consider the strength of the flavors and aromas in the dish. Pair powerful flavors and aromas with a powerful wine. If the flavors are more delicate, choose a wine with more finesse.
2. Pair full-flavored dishes such as steak au poivre with a wine that has lots of black pepper aromas and flavors. The best are made with grenache, especially those from the Gigondas region of France's Rhone Valley, Chateauneuf du Pape and Spain's Rioja.
3. For a delicate beef carpaccio or steak tartare, choose wines with subtle red-meat aromas, such as cabernet sauvignons and merlots. Wines from the Napa Valley floor and Bordeaux exemplify this style.
4. For "beefy" dishes such as grilled steak, choose intense, smoky wines, such as Barolo or Barbaresco. Big, tarry cabernet sauvignons from the Napa Valley and mountains can also stand up to a juicy steak.
5. Choose a less complex wine to go with s complex sauce. You don't want your wine to compete with your sauce, and vice versa.
6. For hearty beef stews with heavy spices and herbs, pick spicy syrah-based wines from the Rhone regions of Hermitage and Cote Rotie or California's central coast.
Tags: wine with, cabernet sauvignons, dishes such, flavors aromas, from Napa, from Napa Valley
Soaking and dehydrating sunflower seeds can preserve them for safe snacking.
Sunflowers are a versatile plant. Not only do they provide a tall, strikingly bright flower, but their seeds can also serve as a healthy snack. Before you can safely eat sunflower seeds, you must soak and dehydrate them to ensure all debris and bacteria is removed. Dehydrating sunflower seeds requires exposing them to high temperatures, which can accidentally burn the seeds if you do not watch them carefully.
Instructions
1. Place your freshly picked sunflower seeds into a large pot on your stovetop. Fill the pot with 8 cups of water and 1/4 cup of salt. Stir the mixture to evenly distribute the salt.
2. Set the stove temperature to high and heat the water until it starts to boil. Reduce the heat to medium and soak the sunflower seeds in the warm water for approximately two hours.
3. Place a colander into your sink, then pour the contents of the pot into the colander to drain the seeds. Shake the colander gently to get rid of any excess water. Line a platter with a paper towel, then pour the drained sunflower seeds onto it.
4. Let the sunflower seeds sit on the paper towels until they are completely dry. Preheat your oven to 300 degrees Fahrenheit.
5. Place the baking sheet with the sunflower seeds into the oven and bake for 10 minutes. Remove the baking sheet and stir the seeds, then return them to the oven. Repeat the baking and stirring process every 10 minutes for a total of 40 minutes, or until the sunflower seeds are crispy and golden brown.
6. Let the sunflower seeds cool down to room temperature. Transfer them into an airtight container and store them at room temperature. The seeds will generally keep for an extended period of time, up to one year.
Often difficult to find and expensive to purchase, diabetic snack bars provide a portable source of energy without affecting blood sugar. By using fiber filled fruit and whole grains, homemade diabetic snack bar recipes do the same thing. All diabetics need to discuss their specific nutrition needs with a doctor or dietitian before trying any of the below recipes to be certain it fits into their food plan.
Maple Raisin Oatmeal Bars
Using a hand or stand mixer, beat together 1/2 c. margarine with 1/2 c. granulated sugar substitute--such as Equal or Splenda--until light and fluffy. Add 2 eggs, 1/2 c. natural applesauce, 1 c. sugar-free maple syrup and 2 tsp. vanilla extract. Slowly beat in 1-1/2 c. self-rising flour and 2 tsp. ground cinnamon until a dough forms. Use a spoon to stir in 3 c. whole or old-fashioned oats and 1 c. raisins. Press the dough into an ungreased 13-by-9-inch baking pan and bake for 30 minutes at 350 degrees until the center is cooked all the way through and a toothpick inserted comes out cleanly. Cool before cutting into 24 bars.
Vanilla Nut Bars
Combine in the bowl of a food processor: 1 tbsp. soy powder, 2 tbsp. sunflower seeds, 2 tbsp. almonds, 3 tbsp. arrowroot powder, 1/4 c. whole oats, 4 prunes, 1 tbsp. cocoa powder and 1 tbsp. raisins. Pulse several times to break up the mixture into a fine powder. Turn off the food processor and add: 1 tsp. vanilla extract, 1-1/2 tbsp. nut or peanut butter, 1-1/2 tbsp. honey or agave syrup, 1 tbsp. chicory syrup, 2 tsp. vegetable glycerine, 2 tbsp. milk or soy milk and 1 tbsp. fruit juice. Pulse several times until the mixture forms a dough. Remove from the bowl and place onto a parchment paper-lined square pan measuring 4-1/2 inches per side. Refrigerate for at least an hour before cutting into nine squares measuring 1/2 inch per side.
Fruit-filled Bars
Beat 1/3 c. margarine or butter with 1-3/4 tbsp. granulated sugar substitute, such as Equal or Splenda. The margarine mixture should be light in color and fluffy in texture before adding the following: 1 egg, 2 egg whites and 2 tsp. vanilla extract. Once thoroughly combined, beat in 1-3/4 c. self-rising flour to form a stiff dough. Turn the dough out onto a lightly floured surface and divide into four even pieces. Shape each piece into a 5-inch long log, and place all of these onto a parchment paper-lined baking sheet. Refrigerate for at least two hours. Roll out the dough into a 12-by-4-inch rectangle on a floured surface. Spread 1/3 c. sugar-free apricot preserves (or any sugar-free preserves) in the center of the dough in a 1 1/2 -by-12 inch strip. Fold the two sides of the dough over the filling, creating a 12-by-2-inch roll. Place the dough onto a parchment paper-lined baking sheet, seam side down. Brush 1 tbsp. milk over the top. Repeat with the remaining dough, if desired. Bake the dough for 10 to 12 minutes at 400 degrees until golden brown. Let cool completely before cutting and serving. Cut every 1 1/2-inch along the log to form bars with a layer of preserves in the center. This makes about 30 bars.
Ranch dressing is not only great to put on salads, but serves as a dip for vegetables such as celery and carrots, or to use on foods such as pizza or french fries. While store-bought ranch dressing tastes edible, it doesn't compare to making the recipe from scratch. Making ranch dressing from scratch not only gives you extra control to adjust the taste and texture, it also allows you to see everything that goes into making it with no need for preservatives.
Instructions
1. Measure 1 cup of mayonnaise into a small mixing bowl.
2. Add 1/2 cup of buttermilk if you want something that works better as a dressing, or substitute sour cream if you want a thicker dip for vegetables. You can also use 1/4 cup of buttermilk and 1/4 cup of sour cream for a mixed consistency.
3. Add parsley, dill weed, chives, garlic and onion powder, salt and pepper to your mayonnaise and buttermilk or sour cream mixture.
4. Mix the ingredients together until well-blended and refrigerate for at least 30 minutes before serving.
Tags: sour cream, buttermilk sour, buttermilk sour cream, from scratch
Walk into a bakery and ask for an oatmeal cookie and you know what you’re getting. Ask for the same thing from a bartender and prepare to be surprised. The drink has a pale buttery yellow color once mixed, yet tastes exactly like an oatmeal cookie. Once you make these a few times your friends will designate you the honorary bartender for all of their upcoming parties. There are a number of different recipes and varieties out there, but you can never go wrong with the classic oatmeal cookie drink recipe.
Instructions
1. Ready your shaker by filling it with ice cubes. This cools down the inside of the shaker and will also chill the alcohol used in the drink.
2. Fill a shot glass full of the cinnamon schnapps and pour it into the shaker. Repeat this step for the other ingredients including butterscotch schnapps, Irish cream and the herbal liqueur. Add each one to the shaker.
3. Hold the shaker in one hand and place your other hand firmly on the lid to keep it from coming off. Shake the drink vigorously until thoroughly combined.
4. Strain the liquid into four shot glasses, equally dividing into each one. This recipe will make 4 perfect shots.
Crystal Light is a drink that comes in many colors and flavors and is very low in calories. The problem with Crystal Light is that it will stain floors and carpet within minutes, and it is difficult to remove from the area if you spill it. While removing Crystal Light from the carpet can be a pain, the effort will prevent you from having to replace your carpet because of a stain.
Instructions
1. Apply a clean rag to the carpet and blot up the liquid. Do not rub at the Crystal Light stain yet, as this might help the stain to set into the carpet. Press down lightly on the carpet with the rag to help remove the liquid.
2. Place the used rag in the empty bucket. Leaving the rag on the carpet could cause a bigger stain.
3. Dip your clean rag into cold water. Place the rag on the spot on the carpet. Rub gingerly, but do not scrub the carpet, as scrubbing could spread the Crystal Light around. The cold water will help to bring up more Crystal Light out of the carpet and will not set the stain like warm water will.
4. Vacuum up the stain by applying the hose of a wet/dry vacuum to the stain. The hose will suck up any remaining liquid and remove the Crystal Light stain.
5. Mix 1 tsp. of dish soap with 1 cup of hot water in an empty bowl. Place 1 tsp. of vinegar into the water and mix it in. This mixture should be applied only after all other steps have been taken to try and lift the stain naturally. Use a clean cloth to apply the mixture to the stain and let it sit for 30 minutes. Blot the carpet dry and then use the wet/dry vacuum to remove the rest of the solution.
Tags: Crystal Light, cold water, Crystal Light stain, Light stain, water will
Warm up your guests during the chilly fall season with homemade appetizers. Find inspiration in the flavors associated with autumn, such as sweet potato, pumpkin, apple, turkey, cranberries and pecans. Using fall foods not only enforces a fall theme, it ensures you're using in-season ingredients. In-season means the ingredients taste better and cost less than something imported or grown in a greenhouse.
Stuffed Mushrooms
Stuffed mushroom caps are button mushroom caps stuffed with anything and baked until golden. You can stick with one recipe for a small party or create assorted stuffed caps for a large party. Cut the stem from each clean cap, scoop the spores from under the cap and stuff with your filling. Try chives, bacon and cream cheese stuffed mushrooms or spicy turkey sausage and cranberry stuffed mushrooms. Bake the mushrooms at 350 degrees until golden and serve immediately.
Pumpkin Dip
Serve a dip that tastes like pumpkin pie, minus the crust, for a sweet autumn appetizer. Open a can of pumpkin pie filling, pour it into a bowl and warm it in the oven. Place the bowl in the middle of a platter. Arrange pretzel sticks, apple slices, pear slices and graham crackers around the bowl. Eaten plain; the fruit slices also provide a light snack for guests watching their diet.
Nut Mix
Home roasted nuts thrown into a fall-flavored mix provides a filling appetizer for guests who like to "graze" at parties. Toss shelled pumpkin seeds, pecans, walnuts and peanuts with a little sugar, salt, cinnamon and oil. Roast the mix at 350 degrees until golden and pour into a bowl. Toss dried cranberries and raisins into the bowl and serve with napkins so guests can walk around while snacking.
Sweet Potato Chips
Give the basic "chips and dip" appetizer an autumn twist by replacing the potato chips with sweet potato chips. Scrub and thinly slice your sweet potatoes. Deep fry the slices until crisp, working in small batches. Place chips on a paper towel to cool and sprinkle with seasoning. Serve the chips with warm apple pie filling, French onion dip, ranch dip or plain sour cream.
Mini Turkey Quiches
Mini turkey quiches offer guests an elegant appetizer with a hint of Thanksgiving flavors. Use homemade dough or prepared biscuit/pie dough for the quiche shells. Bake the shells as directed in mini muffin tins and let cool. Whip together a basic quiche filling, eggs and cream, and add your special ingredients, such as shredded cooked turkey, dried cranberries and grated Swiss cheese. Pour the filling into each shell, bake at 350 degrees until set, let cool and serve.
Cut Caramel Apples
These sweet snacks are part-appetizer and part-dessert, so you can serve them before or after a meal. Slice red or green apples in half and cut out the core to create a small bowl shape. Drizzle caramel syrup in the middle of each slice and sprinkle with chopped walnuts. Place each appetizer on a napkin to catch any drips before placing it on the tray.
Tags: degrees until, into bowl, until golden, chips with, degrees until golden, dried cranberries, mushroom caps
Fondue is a social food, an opportunity to gather family or friends around the communal pot and spend a convivial hour or two. A traditional cheese fondue can be treated as a light meal when accompanied by a salad. However, you can also treat cheese fondue as an appetizer and follow it with both a main course and a dessert fondue, making a full multi-course meal. Allow one fondue pot for every four or five guests.
The Cheese Fondue
The classic cheese fondue traditionally uses Gruyere cheese as its base, although any cheese that melts to a soft and flowing consistency can be used. Appenzeller, Emmentaler and similar cheeses from the neighboring Alpine regions of Italy and France are especially good. The cheese sauce should be melted in a saucepan on your stovetop with wine and kirsch to thin it to a sauce consistency. Rub your fondue pot with garlic before pouring in the cheese. Serve toasted cubes of bread, florets of broccoli or cauliflower or pretzel sticks for dipping.
Vegetable or Salad Course
Cheese is rather rich to serve as a first course, so between the traditional cheese fondue and the main course it's useful to serve a salad or vegetable platter. The crisp vegetables will provide a refreshing palate cleanser, and if you have a limited number of fondue pots at your disposal, it's also an opportunity to clean them and prepare them for the main course. Serve crisp, green salads with lots of colorful vegetables and use a light vinaigrette rather than a creamy dressing. Alternatively, serve a platter of raw vegetables for dipping, which requires less cleanup and is in keeping with the fondue theme.
Fondue Bourguignonne
The main course fondue, sometimes called Fondue Bourguignonne, uses hot fat or broth to cook a selection of meats or vegetables. These should be sliced thinly or cut into small cubes, so they'll cook in a reasonable length of time. Your oil or broth should be preheated on the stovetop, and then poured into the fondue pots for serving. Skewer portions of meat or vegetables on the fondue forks and immerse them in the oil or broth until done, and then transfer them to individual plates. Don't eat from the forks, which get dangerously hot. Fondue Bourguignonne is not kid-friendly, given the risk of burns.
Chocolate Fondue
Chocolate fondue requires a lower temperature than savory fondues and generally uses a small ceramic or stoneware crock for melting the chocolate. The dipping chocolate is made by combining a good quality dark chocolate with heavy cream, forming a mixture known to pastry chefs as ganache. It's more stable than pure chocolate and less prone to scorching. Flavorful liqueurs, such as amaretto or Grand Marnier, can be added if desired. Use fresh fruit or squares of dense cake, such as pound cake, for dipping.
Tags: main course, cheese fondue, Fondue Bourguignonne, fondue pots, full multi-course, full multi-course meal
The combination of vegetables and ingredients creates an inspiring Asian-style salad.
Asian-style salads differ from their Western counterparts. Asian salads draw on ingredients with a distinction of contrasting or complementing colors. These salads tantalize the senses with harmonious tastes in a varied mix of sweet, salty and vinegary. Region plays an integral role regarding ingredients and seasoning. For example, in Northern China, where winters are long, salads feature hardy vegetables such as cabbage, daikon radishes and carrots (see Reference 1). Subtle details such as cutting techniques and assembling vegetables with other foods are as important as preserving a vegetable's nutrients and creating an attractive presentation.
Thai
Distinct flavors separate Thai salads from other Asian-style salads. Kaffir lime juice or leaves in salads lend a tartness similar to vinegar. Thickening agents for dressings include coconut milk or ground peanuts. Coconut milk also provides aroma, while the addition of fresh or pickled mango imparts a sweetness or tang (see Reference 2). Thai-style salads often include semi-ripe or green fruits as substitutes for vegetables. Salad seasonings such as lemongrass help counter the piquancy in curry dishes.
Compose a Thai-style salad with rice noodles at room temperature and a peanut butter and orange dressing base. Blend fresh ginger, minced garlic, soy sauce, sesame oil and fresh cilantro into the dressing for a slightly sharp zest that offsets the dressing's initial sweetness. Thinly sliced cucumber has a cooling component, while shredded carrots and green onions bring color and texture. A garnish of chopped peanuts makes a final presentation.
Chinese
A balance of flavor and texture defines a Chinese-style salad. Stir-fried versus fully cooked bok choy, bamboo shoots, asparagus, carrots and mushroom varieties maintains the fresh taste and crisp texture in a salad (see Reference 3). Blended seasonings, such as five-spice powder containing star anise, Szechuan peppercorns and ginger, characterize Chinese cuisine. Flavorful additions to dressing may include soy or hoisin sauce, peanut oil, bean paste or curd, sesame oil and fresh ginger.
Create a Chinese-style salad with a combination of red and green cabbage and carrots for contrast and texture along with stir-fried additions. Fresh ginger, sesame oil and rice vinegar dressing blended with sugar will reduce the oil and vinegar's sharpness. A garnish of toasted black sesame seeds adds the finishing touch.
Japanese
Served in small decorative bowls, Japanese-style salads balance color, texture and taste to a main course, served as an appetizer, side or palate cleanser. A Japanese-style salad includes the combination of raw, crisp, par-cooked and salted, brined or blanched vegetables to maintain "an appealing bite to their texture" (see Reference 4).
Salad vegetables may include cabbage, snow peas or edamame, nori or wakame seaweed and daikon radishes. These are meticulously complemented with sea plants, meats and seafood with rice, soba or bean thread (harusame) noodles coated in a light dressing. Salt substitution for dressing includes shoyu, miso sauce or fish stock.
For a light and fresh-tasting dressing, rice vinegar, sesame oil, shoyu or miso sauce are blended with ginger root. Achieve richness and thickening in dressing with soybean paste or miso. Adding honey balances any saltiness and pungency of strong flavors, such as shoyu. The finished salad will have a garnish, such as toasted sesame seeds and carved radish flowers.
Several types of noodles are available for lasagna; some lasagna noodles need to be boiled before you bake a lasagna, whereas others do not. Fresh noodles (or homemade noodles) do not need to be pre-boiled, and neither do dry noodles labeled "oven-ready." Traditional dried pastas need to be boiled before you assemble and bake your lasagna. If you prepare your lasagna properly and add plenty of sauce, your noodles should be done after baking for 40 to 60 minutes.
Instructions
1. Boil your noodles before you assemble your lasagna if you are using a conventional dried variety: Boil noodles for 5 to 7 minutes, or until they are flexible. The noodles will continue to cook in the oven, so they should not be fully cooked at this stage. Your noodles are done when the pasta moves easily but is still chewy and dense in the center. Drain the noodles and cool slightly before assembling your lasagna.
2. Assemble your pasta, sauce and fillings in the lasagna pan. The moisture from the sauce will help cook your noodles (it is especially important to have plenty of sauce if you are using oven-ready dried noodles). Place the assembled lasagna in a pre-heated oven, covered with tin foil.
3. Bake the lasagna for 40 to 60 minutes, according to the recipe you are using. When the noodles are cooked through you will notice the sauce boiling around the edges of the pan. Insert a toothpick into the lasagna. If the toothpick goes in easily without a lot of resistance, the noodles are done, and your lasagna is ready.
Tags: your lasagna, before assemble, boiled before, need boiled, need boiled before, noodles need, plenty sauce
This recipe is simplified to make it easy for anyone to make and enjoy sushi.
Sushi does not have to contain raw fish! This recipe is very Westernized, to please most tastes. The fish is either smoked or well cooked, so you don't have to take a risk!
Instructions
1. Prepare sushi rice about 1 hour before you will need it, as it needs time to cool down completely before you roll it into your sushi.
2. Boil water. Add rice. Reduce heat. Cook just until rice absorbs water.
3. While rice is cooking, in a small saucepan combine vinegar, lemon juice, sugar, and salt. Bring to a boil. Reduce heat and simmer just until sugar is dissolved. Remove from heat.
4. As soon as rice is cooked, pour hot vinegar mixture over rice. Stir in. Cover and let stand, to let liquid absorb into rice. Leave it sitting until cool - you can put it into the refrigerator if you like, but wait at least 15 minutes first, to make sure there is enough time for the hot liquid to soak into the rice, or your rice will not be fully cooked!
5. While you are waiting for your rice to cool, you can prepare your other ingredients, as described in the list.
6. When the rice is cool, you are ready to make your sushi. Place a sheet of nori onto a slightly damp tea towel.
7. Spread about 2 tablespoons of rice in a line at one end of the sushi. Use the spoon to flatten it out to make a very thin layer. Try to keep the rice within the first 1/3 or 1/2 of the nori closest to you. This will make it easier to roll it later.
8. Add strips of salmon on top of the rice, just one thin line along the width.
Beside it, add one thin line of carrot sticks along the width.
Add all fillings this way.
9. Roll the edge closest to you over the lines of fillings, then roll tightly to the end.
Use a few drops of water to help the end stick to the roll, if needed.
10. Slice the roll into six or eight equal pieces.
If you like, you can serve it with soya sauce, or wasabi (very hot!).
Tags: along width, Easy Sushi, into rice, just until, Make Very, Make Very Easy
A spicy dipping sauce will add a kick of flavor to your grilled dishes.
Cooks often find it hard to please everyone; some people inevitably enjoy mild-tasting food, while others prefer hot, spicy dishes. Serving a spicy dipping sauce with a meal allows guests to tailor the flavor of their food to their particular liking. Spicy dipping sauces from other countries are also an excellent way to turn ordinary dishes, such as grilled chicken skewers, into something different and exotic.
Asian Sauces
Spicy dipping sauces are quite common and popular in many Asian countries. Nuoc Cham is a dipping sauce commonly used in Vietnamese and Thai cuisines that combines lemon juice, Thai fish sauce, peppers and garlic--although these ingredients can vary and may also include coriander or lemongrass.
Japan has a tonkatsu sauce, which is traditionally served with pork cutlets. The sauce is not hot, but Worcestershire sauce and mustard help make it spicy. The Japanese also use wasabi--also known as Japanese horseradish--to add a powerful kick to other sauces. China also has its share of spicy dipping sauces, including a plum version that is often served with egg rolls and other appetizers.
Middle Eastern Sauces
The spicy dipping sauces of the Middle East are as varied as the countries they come from. Turkey, for instance, has cacik, which is a delicious and refreshing blend of cucumbers and yogurt that is excellent with pita bread.
Muhammara is a spicy dipping sauce that combines roasted red peppers and walnuts and can be served with pita, grilled meats or vegetables. It is popular in Lebanon, Palestine and Syria.
Mexican and South American Sauces
The salsa -- which actually translates to sauce--found in Mexican restaurants is the most common and well-known of the spicy dipping sauces from south of the United States border. Depending on the peppers and other spices used, the heat of a salsa can range from pleasantly spicy to downright painful. Habernero peppers are considered to be one of the hottest chile peppers available at the grocery store and if you eat a salsa that contains it, you will definitely know it.
Of course, South America and Mexico are blessed with many other spicy dipping sauces, including Brazil's molho apimentado, which is commonly used to add flavor to grilled meats, and Colombia's Aji Picante sauce, which is served as a condiment for many types of dishes.
American
Americans enjoy a variety of spicy dipping sauces. Buffalo sauce, which was first made in Buffalo, New York, is a popular sauce used as a marinade for chicken wings, but it can also be used as a dipping sauce for appetizers such as chicken nuggets. Barbecue sauces, which can range from mild to very spicy, are also often used as dipping sauces.
It is probably not surprising that an area famous for its food, New Orleans, Louisiana, is also well known for its own version of the French dipping sauce remoulade. The sauce can be found accompanying a variety of dishes, as well as being used on a variety of food, including shrimp remoulade, one of New Orleans' most popular dishes.
Tags: dipping sauce, spicy dipping, dipping sauces, dipping sauces, sauce which, served with
The nutrition of a Caesar salad varies with ingredients and quantities.
Traditional Caesar salad ingredients focus primarily around romaine lettuce, Parmesan cheese, croutons and the dressing. The nutrition will vary depending on the nutrition information for the croutons and dressing, and the amount of cheese added.
Romaine Lettuce
Romaine lettuce contains relatively few calories, at about one calorie per 6-gram leaf. A cup of chopped romaine will yield roughly eight to 10 calories, while also providing an average of one gram of fiber and one gram of protein. With regard to vitamins, a one-cup serving of chopped romaine also provides approximately 82% of the recommended daily value of Vitamin A and 19% of Vitamin C, with 2% and 3% of Calcium and Iron, respectively.
Parmesan Cheese
Parmesan cheese provides about 22 calories for a one-tablespoon serving, along with one gram of fat and two grams of protein. As a dairy product, Parmesan also provides some calcium, about 6% of the recommended daily value in a one-tablespoon serving. The more Parmesan that is added to the salad, the faster the calories and fat will increase, but not nearly as fast as from the dressing.
Croutons
Crouton nutritional values change from brand to brand, including those made at home. The average, store-bought plain croutons provide about 30 calories per 1/4 cup serving, with one gram of protein. If the croutons are seasoned, the average calories is around 45 per 1/4-cup serving. When making croutons from scratch, the calories and nutrient values of the bread and other ingredients will combine to form the nutrition of the homemade croutons.
Dressing
The average store-boughtCaesar salad dressing provides roughly 80 calories per one-tablespoon serving. In addition to the calories, there is an average of eight grams of fat. If the salad is prepared in a restaurant, they often toss the lettuce and dressing together to coat every leaf, which can provide well more than 1/4 cup of dressing per plate-full, or according to this average calorie value, more than 320 calories just from the dressing.
Tags: one-tablespoon serving, about calories, also provides, average store-bought, Caesar salad, calories one-tablespoon
The Chinese dumplings is the most important food of the Chinese New Year. Fashioned in the shape of gold ingots, dumplings symbolize wealth. Families gather the day before New Year's to make dumplings and hide coins in some of the dumplings. Those who find the coins on New Year's Day are sure to have good fortune during the coming year. Traditionally, the host sends dumplings home with each guest.
Instructions
Filling
1. Shred or finely chop the cabbage. Add salt and pepper.
2. Let the cabbage sit in a large bowl for 10 to 15 minutes then pour it into a clean dish towel. Gather up the ends of the towel and wring the moisture out of the cabbage.
3. Mix the ground meat, oil and sugar in the bowl. Add the cabbage and green onions to it and mix thoroughly.
Dough for the Dumplings
4. Measure the water into a medium sized bowl. Add the flour and mix to combine.
5. Knead the dough until smooth. Let it rest for 10 minutes.
6. Roll half the dough out and cut into equal parts. Use a rolling pin and roll each piece into a circle.
Assemble the Dumplings
7. Place a dough circle on the work surface. Add a spoonful of filling to the center of the dough circle.
8. Use a small brush and moisten the edges of the dough circle with a little water. Fold the circle in half and press the edges together.
9. Bring the ends of the straight side together with the thumb and finger.
10. Pinch the pleats together to seal. Place each dumpling on a floured tray.
11. Bring 10 cups of water to a boil. Add the dumplings to the water while stirring gently.
12. Bring the water to a boil once again, then reduce the heat. Cook the dumplings for 3 minutes, then gently remove them from the water to a large plate.
13. Serve the hot dumplings immediately. Offer bowls of soy sauce mixed with red wine vinegar for dipping.
Use pie crust shields to protect the outer crust edge while the entire pie bakes to perfection. The proud feeling of spending hours making a homemade pie can be ruined when the pie crust burns. Stop waiting for the insides to bake while the crust burns. Save the pie by using a pie shield.
Instructions
1. Buy a pie crust shield at a kitchen supply store or retail store in the kitchen/baking section. The pie shield looks like a round disc without a middle. Buy the shield to fit the size of the baking dish used for the pie.
2. Place the pie crust shield over the top of the unbaked pie before putting it in the oven or bake the pie for the specified time in the recipe before putting the shield on the baking dish.
3. Fit the shield snugly around the top of the pie crust. It should cover the entire outer crust to keep it from getting too brown.
4. Remove the shield for some of the baking time to ensure the crust edge gets golden brown.
5. Bake the pie following the recipe using normal baking times. Remove from the oven and let it cool as usual. Take the pie crust shield off if you haven't yet removed it for cooling.
Enjoying a delicious barbecue or pot roast is great, but getting sick from food-borne bacteria can put a real damper on things. Spend a bit of time ensuring you cook meat safely and enjoy food without worrying about harmful bacteria.
Instructions
1. Refrigerate fresh meat within 2 hours of buying it. Meat left at room temperature for too long will spoil.
2. Plan to cook meat soon after you buy it. Whole pieces of beef, lamb or veal will stay fresh in a refrigerator for three to five days, but ground meat will only last two days.
3. Cook whole pieces of meat, like beef, veal, lamb steaks or chops, to at least 145 degrees F (medium rare) in order to kill surface bacteria. While medium rare is the minimum cooking requirement, you might prefer your meat medium (160 degrees F) or even well done (170 degrees F).
4. Make sure ground meat reaches a minimum of 160 degrees F. When meat is ground, surface bacteria can be spread throughout the meat so it is not safe to serve hamburgers or meat loaf underdone.
5. Use a meat thermometer to check if the cooking meat has reached a safe temperature. Be sure to insert the thermometer into the thickest part of the meat.
6. Keep cooked meat at 140 degrees F before you serve it and put it in the refrigerator within two hours.
7. Throw out refrigerated leftovers after four days.
Tags: cook meat, days Cook, ground meat, medium rare, surface bacteria, within hours
Lemons may be one of the most versatile and useful foods on the planet. Everyone loves fresh lemonade on a hot day or a squeeze of lemon juice on fish or seafood. Aside from being a nutritious fruit, lemon is a disinfectant, anti-septic, astringent and even helps to preserve and revive foods. With a few tips, you can learn to extend the life of fresh fruits and vegetables with just a simple lemon. Read on to learn more.
Instructions
1. Crisp dull droopy lettuce with a splash of lemon juice. Fill a bowl with cold water and the juice from one small fresh lemon. Soak the lettuce in the refrigerator for one hour before serving. Your lettuce will be fresh and crisp, and the slight lemony flavor will add the perfect touch to any salad.
2. Keep a fruit salad from losing its fresh bright color by preserving it with a splash of lemon juice. Add a tablespoon or two to your fruit salad and stir well. The lemon juice will keep apples, bananas, peaches, pears and other fruits crisp and will stop them from turning brown.
3. Use lemon to preserve avocado. Avocado is a popular fruit used in face masks, salsas and salads; however, in just a short time the beautiful green color turns black. Adding lemon juice to any recipe that includes avocados will keep them looking green and fresh.
4. Preserve the color of peeled potatoes with a splash of lemon juice. If you want to peel potatoes earlier than you are going to cook them, but you don't want them to turn a purple starch color, you can soak them in lemon water or even rub the outside of them with a half a lemon to keep them white.
Tags: lemon juice, splash lemon, splash lemon juice, with splash, with splash lemon, fruit salad
Tomatoes can be raw packed and processed in a pressure cooker.
When a canning recipe calls for raw packing, it means that the food to be canned is not cooked or heated before it is placed in the jar for canning. Sometimes you must pour hot liquid over the vegetable to be canned, such as when canning pickles. However, tomatoes can be raw packed with only a small amount of lemon juice and no hot liquid, and maintain sufficient acidity to ensure safety, especially when processed in a pressure canner.
Instructions
1. Fill the large pot with water and heat until boiling. Place the canning jars and the ring part of the lids into the boiling water for 30 minutes. Remove the jars and rings from the water and allow them to dry. Pour boiling water over the flat parts of the lids and allow those to dry as well.
2. Cut the tomatoes into the size desired and place them inside the jars. You may also place whole tomatoes into the jars.
3. Measure 2 tablespoons of lemon juice for each jar you will fill. Pour the lemon juice into the jars.
4. Place the flat parts of the lids onto the tops of the jars. Screw the ring parts of the lids onto the jars, closing them.
5. Place the pressure cooker on the stove. Fill it with at least 3 inches of water, measuring with a ruler. Heat the water until it reaches 140 degrees, checking the temperature with a thermometer.
6. Place the filled jars in the jar rack. Put the jar rack into the pressure cooker. Put the lid on the pressure cooker and fasten it closed. Turn the heat up to high and allow the steam to vent for 10 minutes, and then close the vent. Allow the jars to cook until the gauge on the pressure cooker reaches 11 pounds. Continue to cook for 15 minutes.
7. Turn off the heat and remove the lid from the pressure cooker. Remove the jars from the pressure cooker and allow them to cool. The canned tomatoes are finished when they are cool and when the flat parts of the lids are depressed in the center.
Tags: parts lids, pressure cooker, flat parts, flat parts lids, lemon juice
Large black ants with only one node like these are usually carpenter ants.
With over 12,000 species of ants around the world, identifying which ant is pictured can be extremely difficult. Luckily, only a few of these species tend to invade our homes, which is one of the main reasons someone would want to identify an ant. Ants that are the most common home invaders include acrobat, Argentine, bigheaded, carpenter, cornfield, crazy, false honey, field, imported fire, large yellow, little black, odorous, pavement, pharaoh and thief ants.
Instructions
1. Only a few species of ants are black.
Look at the color of the ant. Most ants are a shade of brown, but a few ants can also be black, red or yellow. Ants that can be black include pavement, carpenter, acrobat, crazy and little black ants. Ants that can be red or reddish brown include pavement, field, carpenter, pharaoh and large yellow ants. Ants that can be yellow or yellowish include pharaoh, large yellow, thief and acrobat ants.
2. Very small ants are usually pharaoh, little black, bigheaded or thief ants.
Estimate the size, if possible. Most household ants are 1/8- to 1/10-inch long. Ants that are smaller (between 1/16 to 1/20 inch) than this include pharaoh, little black, bigheaded and thief ants. Ants that are larger include carpenter ants (3/16 to 1/2 inch) and large yellow ants (3/16 inch). Crazy ants range in size from 1/16 to 1/8 inch, and bigheaded ants range in size from 1/16 to 1/4 inch. Field ants and imported fire ants range in size from 1/8- to 1/4-inch long.
3. This ant has only one node.
Count the nodes between the thorax and the abdomen on the ant. Ant bodies are divided into the head, thorax and abdomen. The part between the thorax and the abdomen are called nodes. Ants with two nodes include thief, pharaoh, little black, acrobat, pavement, bigheaded and imported fire ants. Ants with only one node include crazy, carpenter, field, false honey, large yellow, odorous house, cornfield and Argentine ants.
4. Look at the thorax (portion below the head). Field, false honey, large yellow, odorous house and cornfield ants have an uneven thorax when viewed in profile. Bigheaded, pavement and acrobat ants have spines on their thoraxes.
5. Look at the antennae. The first antennal segment on false honey ants is longer than its head, while on cornfield ants it is not. Pharaoh ants have antennae with 12 segments and an antennal club (end of the antennae) has three segments. Thief and fire ants have antennae with 10 segments and an antennal club with only two segments.
6. Look for unique features. Bigheaded ants have large, square-shaped heads. Acrobat ants have a heart-shaped abdomen. Crazy ants have long legs and antennas.
Tags: ants have, Ants that, large yellow, little black, ants Ants, false honey, ants Ants that
Salsa is a condiment made from a tomato base that pairs well with tortilla chips and is often added to chili and taco meals. Though salsa is perishable, freezing the dish can preserve its freshness. If you have a large amount of salsa, you can freeze it in batches so that you only have to thaw what you need. Frozen salsa must be used within 12 to 18 months.
Instructions
1. Separate the salsa into equal portions. Freezing the salsa in portions will allow you to defrost only as much as you need for each meal.
2. Pour the salsa into airtight containers or freezer bags. Remove as much air as possible from the freezer bags. Place the bags on the counter until they cool to room temperature.
3. Label the salsa with a date. Tear off a piece of masking tape and place it on the container or plastic bag. Note the date and contents in permanent marker. Place the bags or containers of salsa in the freezer.
4. Thaw the salsa in the refrigerator once you are ready to eat it. Use the oldest salsa first. Drain any excess liquid after the salsa thaws. Liquids often separate once you place them in the freezer. Stir the salsa well before using.
For many vegetarians and vegetable lovers, eggplant is a staple main dish. Eggplant is nutritionally dense, packed with fiber, B vitamins, and potassium. One of the biggest complaints among people who dislike eggplant, though, is its texture. Many eggplant recipes yield a mushy, spongy mass. Crispy eggplant is easy to prepare and can win over even the staunchest eggplant hater.
Instructions
1. Slice your eggplant into ¼-inch rounds. Sprinkle salt over the top of the eggplant and set in a colander over the sink for 20 to 30 minutes. Sprinkling the eggplant with salt will help to remove bitter flavors as well as remove much of the excess water that normally makes eggplant soggy.
2. Create a batter. To do this, beat two eggs in a small bowl. Fill a second bowl with flour and a third with seasoned breadcrumbs. Dip the eggplant pieces first into the flour, then into the egg, and last into the breadcrumbs. Alternately, you can use a beer batter, which is a 1-to-1 ratio of beer to flour with spices added.
3. Rinse the eggplant rounds and pat each one dry with a paper towel.
4. Fill a skillet with 1/4 inch of vegetable oil and heat over medium-high heat until the oil looks shiny and just begins to bubble.
5. Dip the eggplant rounds into the batter, then carefully drop them into the oil. Cook until crispy and brown on both sides.
6. Remove from the pan and set on a paper towel-lined plate to cool.
Regardless of how hard you shake and stir, you won't be able to mix water and oil. The two ingredients have different polarities and therefore will not combine. After your mixing, the oil layer will eventually come together and float on top of the water layer. To get the two ingredients to combine, you need to add an emulsifier. An emulsifier will reduce the surface tension of the oil and water and allow them to mix. The mixture is called an emulsion. Oil and water emulsions are used in beauty products, medicines and cooking.
Instructions
1. Drop an egg yolk into a mixing bowl. Use a hand mixer to beat the egg.
2. Continue beating the egg as you pour in 1/4 cup of water. Beat the mixture until thoroughly combined.
3. Warm the mixture over low heat. Continue to stir until the mixture is smooth. Remove the pan from the heat.
4. Add in the oil slowly, no more than one or two tablespoons at a time. After each addition, stir the mixture well until the oil is thoroughly incorporated into it.
Red yeast rice is used as a colorant and flavor enhancer in some traditional Chinese and Japanese dishes. Red yeast rice can be hard to find in the U.S., but depending on how you're planning to use it, you can procure large quantities directly from manufacturers in China, Taiwan and Japan. If you only need small quantities for home use, you might consider purchasing dietary supplement capsules, available online and in many grocery and natural food stores.
Instructions
1. Locate a manufacturing facility in Asia by doing a web search. Check sites like Alibaba.com or Made-in-China.com. Commercial producers of red yeast rice usually have a minimum order quantity of 100 kg, or more than 200 lbs. Food-grade red yeast rice wholesales for around $10 per pound. In some cases, the manufacturing facility may not have export clearances and the rice may be shipped by a China-based trading company with export licenses. These sites can help you find both trading companies and manufacturers with export authorization.
2. Look for a capsule form of red yeast rice. Check the ingredients to make sure the capsules don't contain filler. Some red yeast rice capsules use monocrystaline cellulose as a filler, especially capsules with lower dosages. Once you find pure red yeast rice capsules, pour the contents into a container to use as a food ingredient or condiment. Red yeast rice capsules are available online and in many natural food and nutrition stores.
3. Talk with local Asian grocers to see if they can order red yeast rice condiment. Red yeast rice is often an ingredient in Chinese-style barbecues. Some larger Asian grocers make traditional Chinese barbecue and may be willing to sell you some red yeast rice.
Tags: yeast rice, yeast rice, rice capsules, yeast rice capsules, Asian grocers, available online, available online many
Home-pickled vegetables are a delicious snack for all seasons. Unfortunately, pickling is a time consuming process; some traditional pickling recipes require that the pickles sit in their jars for months before they are ready to eat. Use this easy method for quick-canning dill pickles and you will have fresh, homemade pickles in as little as four hours.
Instructions
1. Fill the largest pot that you have with water and bring to a boil. Drop your mason jar into the water, submerging it completely. Boil the jar for 30 seconds, then remove it using tongs. Boiling the jar helps to sanitize it.
2. Prepare your vegetable ingredients. Wash your cucumbers and cut them into thick, uniform rounds. Coarsely chop the garlic.
3. Combine the vinegar, water, sugar, salt and a dash of pepper in a saucepan. Heat until the salt and sugar are dissolved.
4. Fill the jar with the dill, garlic and cucumber slices. Pour in enough of the vinegar mixture to cover everything, then tightly seal the lid on the jar. Shake to combine the flavors.
5. Place the pickles in the refrigerator for at least four hours so that the flavors can permeate into the cucumbers. You can store your pickles in the refrigerator for up to ten days.
Mojitos, a refreshing rum drink with lime and mint, are usually made to order. Having a container of homemade Mojito mix in the fridge makes it easy to pour a cold drink after a long day. These steps show you make homemade Mojito mix.
Instructions
1. Cut limes in half and squeeze the juice into a container with a tight-fitting lid. Don't worry if the seeds fall in because the mixture will be strained before use.
2. Dissolve 1 cup of sugar in 1 cup of water. Add to lime juice.
3. Add 1 cup of washed fresh mint leaves. Reserve some of the leaves for garnish.
4. Crush the leaves with a few strokes of a wooden spoon.
5. Put the lid on the container and shake vigorously.
6. Use immediately, or refrigerate. This recipe is easily adapted for larger quantities by doubling the amounts.
7. Make a Mojito by adding equal parts of the mix, strained, and rum in a glass filled with ice. Top with seltzer water and garnish with a couple of mint leaves and a wedge of lime.
Although there are many different varieties of walnuts, they all fall into three basic categories: English (or Persian), Black and White (or Butternut). All three kinds of walnuts are known to be a wealthy source of omega-3 essential fatty acids and antioxidants, and vary in physical attributes, region and taste.
English / Persian (Juglans regia)
As the most ubiquitous and commonly consumed walnut in the United States, the English walnut is characterized by a thin, gnarled shell enclosing a smooth, ivory-colored nut. English walnuts have a mild taste and are often roasted for many recipes that require them. This kind of walnut originated in India near the Caspian Sea -- hence the alternate moniker, Persian -- where ancient Romans discovered them in 4th Century A.D. and shipped the walnuts to Europe, where they continue to flourish. Centuries later, the English walnut was introduced to North America due to British mercantilism, and since gained the name "English walnut."
Black (Juglan nigra)
Less common than the English nut, black nuts are characterized by a thick, hard shell with sharp, jagged edges and a darker color. Contrary to the English nut's milder flavor, black nuts are known for their pungent aroma and robust flavor, and can replace English nuts in many recipes. Black nuts are native to North America, specifically the Appalachian area and the Mississippi Valley.
White / Butternut (Juglan cinerea)
The white nut is the rarest variety of walnut and considered an endangered species by the the United States and Canadian governments. Similar in origin to black nuts, white nuts can be found in the Mississippi Valley and the Appalachian area, as well as Canada. A sweet, oily flavor characterizes these nuts, which are covered with a green, fuzzy husk and protected by a light-colored shell with jagged edges.
Tags: English walnut, Appalachian area, black nuts, English Persian, jagged edges
The elderberry is a shrub commonly found in North America. The fruit of the elderberry has long had a reputation for healing topical conditions and contains a high amount of vitamin C. The Native Americans even referred to the elderberry as a "medicine chest." Elderberries are healthy, low-sugar fruits that can be used to make a tasty, blackish-blue jam that's ideal as an additive-free spread.
Instructions
1. Prepare 2 qts. of elderberries. Wash the berries and remove the stems from the stalks. Crush the elderberries with a fork.
2. Put the crushed elderberries in a heavy saucepan. Add 6 cups of sugar and 1/4 cup white vinegar.
3. Bring the jam mixture to a boil over low heat. Stir occasionally with a wooden spoon until all of the sugar is dissolved. Boil the mixture until it thickens, stirring frequently to prevent sticking.
4. Pour the hot mixture into three clean pint jars, leaving about 1/4 inch of space at the top. Place canning lids on the jars. Tap gently on the lid to remove any air bubbles. Screw the lids firmly shut.
5. Bring water to a roiling boil in a large pot. Put the jam jars into the boiling water for about 10 minutes. Remove the jars from the water with tongs and let them cool overnight.
6. Store your elderberry jam. The jam will stay good for about a year, but must be refrigerated after opening. Eat the jam within a week of opening, because it contains no preservatives.
Okra, also known as gumbo, is a warm-season annual vegetable that can grow up to 6 feet tall and is in the same family as hollyhocks and hibiscuses. When the okra pods are young, they can be used in a variety of recipes, such as in soups, fried, or boiled dishes and pickled. Not all pickling recipes are the same and, with the correct ingredients and method, you can prepare a pot of pickled okra that is sweet. Add this to my Recipe Box.
Instructions
1. Wash 3 lbs. of okra with cool water. Use young, fresh okra.
2. Set 6 pint jars on your kitchen counter or table.
3. Distribute the okra evenly into the pint jars. Each jar should fit approximately 1/2 lb. of okra.
4. Fill each jar with one hot pepper, 1 clove of garlic and 1 tsp. each of celery seed and dill seed.
5. Place the bottom of a spring form pan into a large pot. Fill the pot with enough water to cover all six jars and bring the pot to boil. You will use this as a hot water bath once the jars are filled and sealed
6. Bring 1 qt. each of water and white vinegar, 1/2 cup of non-iodized salt and 1 cup of sugar to boil in a medium saucepan. Once the mixture comes to a boil, carefully pour the mixture into each jar so that it is filled to within 1/2-inch of the top of the jar.
7. Seal the jars or tighten the lids.
8. Place the jars carefully into the hot water bath and boil them for seven minutes.
9. Remove them from the hot water bath with tongs and allow them to cool on a rack.
Goats can be pets or farm animals, used for production of milk.
Goats are popular animals in both commercial farming and personal barnyard situations. Their playful personalities can make them entertaining as pets, though many people raise them for more practical reasons, like cheese, milk and even weed control. To raise goats for a specific purpose, make sure it's legal to keep them in your area and research the type of goat that is best suited for your needs.
Instructions
1. Check your setup. Goats need shelter at night, from inclement weather and from predators. Goat sheds or barns should be surrounded by a fenced area so that goats can be turned out in a controlled way, without danger of running away or being attacked by predators.
2. Purchase goats that are appropriate for your purposes. Goats like Toggenburgs and Saanens produce high-quality milk and cheese, while some other goats are better for other purposes.
3. Make a bed in the goat shed or barn using straw or wood shavings. Put buckets or troughs of water inside the shed and outside in the barnyard area. Feed goats one to two times a day using alfalfa hay and pellets. A full-sized goat should get 1/2 flake of hay every day. Make sure you put the hay in areas that are consistently clean, rather than the areas where the goats go to the bathroom.
4. Monitor the health of your goats. Goats should maintain clear, bright eyes, glossy smooth coats, temperatures of 102.5 degrees F to 104 degrees F and good activity levels.
5. Keep the goat pens and water buckets clean by cleaning them at least once a week.
Change your diet to start shedding the extra pounds.
Working out is not always necessary to weight loss. Often, changing your diet is enough to shed the pounds. If you have not exercised for a long period of time, gradually change your diet and start introducing easier exercises, that you can fit into your daily life. Eating low-fat foods, fruits and vegetables will help you reach your weight loss goals.
Instructions
1. Reduce your daily caloric intake. Check the package of the food you purchase for calorie counts. The more calories you eat, the more fat your body will store.
2. Create a healthy meal plan for the entire week ahead, using the low-fat-recipe book of your choice. Make note of the calories of the individual meals.
3. Swap full-fat or high-calorie products to lighter options. Try skimmed milk, leaner cuts of meat, light butter or olive oil and low-fat cheese.
4. Eat at least five servings of fruits and vegetables a day. Skip the biscuit after breakfast or lunch, and have an apple or banana. According to Net Doctor, eating one extra biscuit a week for a year, can make you gain five pounds.
5. Drink more water. Put less sugar in your tea or coffee and skip the juice and sodas.
6. Eat smaller servings, five times a day, at the same time. Do not eat before you go to bed and stop snacking on your way to work, when you watch television, or while you sit in front of your computer.
Tags: your diet, diet start, fruits vegetables, weight loss, your daily, your diet start