Tempered chocolate is used for chocolate coverings for candies and for garnishes such as chocolate covered leaves. You can use milk chocolate, dark chocolate or semi-sweet chocolate, depending your tastes and the project you are working on. To temper chocolate, you slowly melt the chocolate and carefully cool it and it is good for use for decorations that must hold their shape at room temperature.
Instructions
1. Chop up one pound of bars, squares or large pieces of chocolate into small pieces. In a 1 ½ quart glass mixing bowl, combine 1 tablespoon shortening for every six ounces of chocolate.
2. Pour one inch very warm water (100 to 110 degrees Fahrenheit) into a large casserole or other bowl.
3. Place the bowl containing the chocolate mixture inside the casserole. The water should cover the bottom half of the bowl holding the chocolate mixture. You may have to adjust the water layer.
4. Stir the chocolate mixture constantly until completely melted and smooth. This should take approximately 15 to 20 minutes. If the water begins to cool, discard the old water and add more warm water. (Remove the bowl with the chocolate before doing this). Once melted, the chocolate is ready for dipping or forming.
5. Set your finished product in a cool dry place. Do not chill the mixture or the finished products, or the chocolate will lose temper and become soft at room temperature.
Tags: chocolate mixture, room temperature, warm water
Serve meatloaf as part of a filling and wholesome meal.
Meatloaf has long been regarded as a comfort food. The classic meat dish is made with hamburger, breadcrumbs and a myriad of seasonings and spices. Traditional meatloaf recipes call for a sweet and tangy ketchup-based glaze to add moisture and flavor. You can serve homemade meatloaf along with vegetable side dishes, such as peas, corn and mashed potatoes, as a well-rounded dinner for your family. Customize the meatloaf recipe's seasonings to reflect your preferred tastes.
Instructions
1. Place 1 1/2 lbs. ground beef, 1 egg, 1 chopped yellow or white onion, 1 cup milk and 1 cup dried plain or Italian-seasoned breadcrumbs in a food processor bowl. Substitute soda cracker crumbs for breadcrumbs if you desire.
2. Add seasoning, such as salt, freshly ground black pepper, garlic powder, cayenne pepper, dried oregano or thyme or chili powder, to taste.
3. Turn the food processor on and pulse the hamburger mixture until it features a fine texture.
4. Transfer the mixture into a greased 5-by-9-inch loaf pan and form it into a loaf shape using your hands. Create a glaze by mixing 1/3 cup ketchup, 2 tbsp. brown sugar and either a dash of Worcestershire sauce or 2 tbsp. of brown mustard, depending on your tastes. Pour the glaze over the meatloaf.
5. Bake the meatloaf in an oven preheated to 350 degrees Fahrenheit for one hour.
Venison steak, also called deer steak, is a delicious low-calorie meat that contains little fat. As with most types of meat, there are several ways to prepare it. This recipe is especially good for cuts of meat that tend to be tough, such as round steak. The meat tenderizes while cooking slowly in the oven. However, the recipe can be used for any type of venison steak. It's also good for beef round steak.
Instructions
1. Layer the serving-size pieces of steak in a large pot, bowl or 13-by-9 inch pan. Cover with water and add 2 to 3 tbsp. of salt. Allow the meat to soak in the salted water for 30 to 90 minutes. If soaking longer than 30 minutes, drain the water and replace with fresh salted water after about 1 hour or when the water becomes discolored.
Soaking the meat in salted water draws some of the blood from the meat and helps to eliminate what some people refer to as the "wild taste" that is characteristic of some wild game.
2. Drain the water from the venison and rinse with clear water. Pat dry and set aside.
3. Prepare steak for cooking. Salt and pepper each piece and coat with flour.
4. Brown the flour-coated pieces of steak in 1/8- to 1/4-inch of hot oil in the skillet.
Don't completely cook the steak all the way through in this step. Just brown it well on both sides. It will finish cooking in the oven.
5. Remove browned pieces of steak from the skillet and drain on absorbent paper towels.
6. Repeat Step 4 and Step 5 until all pieces of steak are browned.
7. Line a 13-by-9 inch pan with aluminum foil. Layer the browned pieces of steak in the foil-lined pan. Add 1/2 to 1 cup of water to cover the bottom of pan. Cover pan with aluminum foil and seal all edges. Cook in a 325-degree Fahrenheit oven for 50 to 60 minutes.
Rolled bangs are a classic symbol of pin-up girl style. Whether you want to experiment with a new look or would like to emulate the style for a special occasion, you can create a faux rolled bangs look at home. By gathering a few common hair tools, you can transform your hair in just minutes and save yourself a trip to the salon.
Instructions
1. Separate a section of hair at the center of your front hairline. Use a comb to section off a V-shaped area. The "V" should open up towards the front hairline.
2. Secure the rest of the hair away from your face using a hair tie or hair pins. You want to keep it out of your way as you work with the bangs.
3. Use a teasing comb to tease the fringe section of hair as you comb it forward. To tease, use short, quick motions as you run the comb through your strands. This will create the volume you need for faux rolled bangs.
4. Spray the section of hair with a heat protectant spray, followed by holding hair spray. The first spray will keep your hair from becoming damaged once you use a heated curling iron. The second spray will help your hair hold the style without becoming frizzy or messy.
5. Curl the section of hair forward using a medium 1-inch curling iron. This means you will hold the curling iron horizontally, clamp the entire hair section and roll the curling iron forward. Hold it until your hair becomes warm, but not hot. Release the curling iron; spritz your hair with holding spray once again and curl forward one last time. After you release the curling iron again, be sure not to disturb the curl you've created.
6. Pin the forward curling bangs using bobby pins so that you create a slightly lifted roll. For more flare, you can loosen the roll bangs a bit or curve them slightly at the ends and pin them again. Style the rest of your hair as you'd like and leave the pins in so the faux rolled bangs do not unravel.
Desserts are not always available in the sugar-free options that a diabetic should eat. Often, restaurants have the old standby of sugar-free apple pie, but maybe the diabetic in your life would like something different and more refreshing. Here is a recipe for a strawberry pie that is sugar-free but sure to please anyone, diabetic or not.
Instructions
1. Purchase a regular pie shell in pan, which is usually found in the frozen section of a grocery store.
2. Shop for fresh strawberries, sugar-free strawberry gelatin and a regular-sized tub of sugar-free whipped topping from the frozen section. The gelatin is usually found in the fruit section or with the other gelatin mixes in a grocery store's baking section.
3. Poke fork holes into the pie shell and bake as directed for a fruit-filling pie.
4. Thaw the whipped topping while preparing the strawberry filling.
5. Remove the green stems from the strawberries, wash and cut into smaller pieces.
6. Mix the sugar-free gelatin, the cut strawberries and 5 sugar substitute packages into a bowl. Pour the mixture into the cooled pie shell.
7. Mix 3 to 5 packets of sugar substitute into the thawed whipped topping to taste. Spoon the topping onto the pie or store in the refrigerator until time to serve.
Tags: whipped topping, frozen section, grocery store, sugar substitute, usually found
Incorporating shrimp cocktail to a salad makes a great appetizer or side dish for summer dinner parties. Shrimp cocktail salad is healthy and nutritious, providing a good source of protein, fiber, vitamins and minerals while remaining low in calories and fats. Supplement your own cocktail sauce with that of the following recipe, or use your favorite brand to reduce preparation time.
Instructions
1. Prepare the shrimp. If using uncooked prawns, remove the shell, run the knife along the mid-line of the shrimp to remove the vein and cook by broiling or pan-frying. Alternatively, use ready to eat shrimp.
2. Add the mayonnaise and chili sauce to a small bowl and mix thoroughly. Add the horseradish to taste, about 1/2 cup. Stir together and season with pepper and lemon juice if required.
3. Roughly chop the lettuce and cut the cabbage into thin slices. Wash and mix together before placing on a large-rimmed serving plate.
4. Dollop the dressing over the prepared lettuce and cabbage. Spread to cover evenly.
5. Wash and thinly slice the celery and onion. Scatter the celery, onion and shrimp evenly over the lettuce and cabbage.
6. Chop each lemon into eight wedges and place on the plate-rim to garnish.
7. Place the prepared salad into a refrigerator and chill before serving. If chilling for more than 15 minutes, wrap the salad in cellophane to keep it fresh.
Tags: lettuce cabbage, celery onion, cocktail salad, good source, good source protein, source protein
Whether you want to display tasty cupcakes in your home or want to prepare a stunning display for your wedding ahead of time, faux cakes and desserts are a great alternative to traditional baking. Using faux icing over a styrofoam base allows you not only to create your cake well in advance, but it also ensures that your faux cake or desserts will be more durable than edible versions.
Aside from acrylic caulk, the best option for faux frosting is a hard, concrete-like frosting most commonly known as royal icing. This icing is very simple to make in your own kitchen and dries very hard, making it perfect as a base and for intricate decorations on your faux cakes.
Instructions
1. Combine the confectioners' sugar, meringue powder and water.
2. Mix the ingredients until stiff peaks form.
Beat the mixed ingredients using the counter mixer or hand mixer until peaks form. For a counter mixer, beat for 8 to 10 minutes at low speed. For a hand mixer, beat for 10 to 12 minutes at high speed.
3. Add more water, 1/2 tablespoon at a time, until your frosting is the desired consistency. For your initial layer of frosting, use a thinner frosting so it will spread easier. For decorative elements, use a thicker frosting.
4. Decorate with the frosting using typical cake-decorating tools.
Apply your faux frosting normally. Use food coloring to color the frosting as desired. Use bags and piping tools to decorate.
A natural carbohydrate, xanthan gum comes from the Xanthomonas campestris microorganism. The gum acts as a natural thickener. Use xanthan gum in place of gelatin for desserts, like pudding, panna cotta or marshmallows. Or, use a small amount of the gum when baking gluten-free to achieve a soft, chewy texture. Due to its thickening tendencies, xanthan gum is tricky to dissolve in liquid. As directed by your recipe, either incorporate the gum directly into the liquid or work it into the liquid with your other dry ingredients.
Instructions
1. Measure out the amount of xanthan gum needed for the recipe. Most recipes call for no more than 1 tsp. to 2 tsp. If you don't know how much you need per recipe, manufacturer Bob's Red Mill suggests using, per 1 cup of flour, 1/4 tsp. for cookies, 1/2 tsp. for cakes and 3/4 tsp. for muffins.
2. Add xanthan gum directly to the liquid or oil component of your recipe so it can dissolve.
3. Pulse the xanthan gum with the oil or liquid in a blender or food processor to fully dissolve the gum. It does not dissolve well on its own.
4. Combine the xanthan gum with the flour, sugar and other dry ingredients in your recipe. Stir together with a whisk to distribute the gum thoroughly. As directed by your recipe, add the dry ingredients to the liquid and stir thoroughly with a whisk to dissolve the gum.
Tags: your recipe, directed your, directed your recipe, into liquid, other ingredients, with whisk
Imitation crab meat can be used in place of real crab in many recipes.
Also known as surimi, imitation crab meat is a mixture of fish that have been shaped, colored and flavored so it looks like real crab meat. A majority of the time, imitation crab meat is made from Alaskan pollock; however, depending upon the brand, other types of fish may be added to the mixture. Though not the real thing, imitation crab meat can be used in recipes just like crab.
Garlic Butter Noodles
Seafood and garlic are a good combination when creating a pasta dinner. To make garlic butter noodles you will need to melt a stick of butter in a saute pan and add some fresh chopped garlic and parsley. Once the butter is completely melted add the imitation crab meat and warm. Prepare noodles of your choice as directed on packaging. Place noodles in a bowl and top with the melted garlic butter and imitation crab meat. If desired, you can add tomatoes, peas, onions or broccoli. Serve your garlic butter noodles with some garlic or Italian bread.
Crab Spread
Make a crab spread using imitation crab meat that can be served with crackers or bread sticks. Chop imitation crab meat into smaller pieces. Mix together a brick of softened cream cheese, one cup of mayonnaise, six chopped green onions and imitation crab meat together. Put in bowl and refrigerate for at least one hour. When ready to serve pour some cocktail sauce over the dip, completely covering the top of it.
Italian Salad
Make an Italian salad topped off with some imitation crab meat. Marinate the imitation crab meat in Italian dressing for at least one hour. Make the salad with a iceberg lettuce, romaine lettuce and spinach leaves. Add some red and green onions, red and green peppers, croutons, tomatoes, olives and cucumbers. Top of salad with marinated imitation crab meat and add extra dressing if desired.
Crab Quesadillas
Turn your seafood dinner into a Mexican fiesta by making quesadillas with imitation crab meat. To make, place a flour tortilla in a saute pan that has been buttered. Add a handful of shredded Mexican cheese, chopped onions, green peppers, tomatoes, chilies and chopped imitation crab meat. Top off with second tortilla. Cook on both sides until cheese is completely melted. If desired, serve with salsa, sour cream and guacamole.
A fondue pot is a utensil used in eating a fondue. It holds molten cheese, oil or chocolate. Ingredients like bread, fruit and meat are dipped into the fondue pot to warm or cook an ingredient.
History
In the 18th century, poor Swiss villagers and sheep herders needed to use up their stale bread and cheese during the long and cold winter months. They put their stale cheese in metal pots with local wine and melted the two together. They used leftover stale bread to dip into the melted mixture to eat. It is thought that this is how the communal nature of fondue began.
Growing Trend
As the villagers began expanding upon their fondue selections, royalty and the rich began to pick up on the villagers' fondue creations but added more expensive seafood with better cheeses and wines. In the 1970s, fondue began to grow in popularity as fondue parties swept the United States.
Fondue Pot Materials
The first fondue pots were ceramic or earthenware. They were thick so heat was evenly distributed to cook and melt the contents evenly. Today fondue pots can be made of metal so they can boil oil to cook meats.
Heating Fondue Pots
Most fondue pots sit on top of metal frames above a heating element. Most fondues are heated by butane, alcohol, electric or tea lights.
Fondue Combinations
Some of the most popular fondue combinations include melted chocolate with cookies, cake or fruit. Heated oil cooks seafood, steak or poultry. Molten cheese is filled into fondue pots so participants can dip bread and crackers into the cheese.
Tags: fondue began, fondue pots, fondue pots, into fondue, stale bread, their stale
Lime Jell-O salad is an easy-to-make treat that is inexpensive and can be made in a variety of ways. It can also be used as a dessert or used as a side dish. Although the combination of ingredients often seem odd to some people, a lime Jell-O salad can make the perfect accompaniment to many dishes. Some save it to serve during holidays and others serve it during the summer months but this is a recipe that can be enjoyed year round.
Instructions
1. Place the lime gelatin and the salt into a bowl. Add 2 cups of hot water and stir until completely dissolved. Stir 2 cups of cold water and allow the gelatin to cool for approximately 30 minutes in the refrigerator.
2. Stir the onion, horseradish, vinegar and cucumber together in another bowl. Gently fold the cucumber mix and the canned pineapple into the lime gelatin.
3. Pour the gelatin mixture into a mold and place flat into the refrigerator. Allow it to remain in the refrigerator for at least six hours until the gelatin has set completely.
4. Fill a sink with hot tap water and place the mold into the hot water for approximately five seconds to loosen the gelatin and allow for easy removal. Remove the mold from the water.
5. Place a serving plate on the top of the gelatin mold; turn the mold upside down to release the Jell-O salad. It should slide out of the mold and rest on the plate for serving.
Spanish wedding cookies, also known as Mexican wedding cookies, are small cookies popular at Mexican weddings. They were known to be served at the end of Spanish weddings because of the belief that rich and sugary foods should be served last after the wedding meal. They have also grown to be a popular cookie at Christmas and other holidays.
History
Spanish wedding cookies originated with the Medieval Arab culture and from there spread to the Europeans and on to Spanish cultures. Spanish Wedding cookies first appeared in The United States in the 1950s
Types
Spanish wedding cookies usually come in three kinds of shapes .They are the traditional round shape, a small flatter round shape and a crescent shape.
Features
Spanish wedding cookies are covered in powdered sugar most of the time, but there are also non-powdered versions. These cookies are a small size and often feature bits of nuts baked into them, usually almonds or pecans.
Serving
Traditionally when served at weddings, Spanish cookies are placed in a net with a bow tied around the net. They are also sometimes placed four to a small net and placed inside wine glasses.
Significance
The ingredients of a Spanish wedding cookie traditionally are the richest butters, sugars and oils to signify blessings for a rich and full married life. The powdered sugars are said to have at one time represented purity.
Tags: Spanish wedding, cookies small, round shape, Spanish Wedding, Spanish wedding cookies, Spanish Wedding Cookies, Spanish wedding cookies
Sugar paste is an edible, moldable paste used for decorating cakes and other desserts. It can be used to cover entire cakes or create small flourishes, such as flowers. Through careful effort and much patience, beautiful edible flowers can be created from the simplest of ingredients. Sugar paste is available pre-made in cooking stores, and can be kept longer than homemade varieties.
Instructions
1. Sprinkle powdered sugar all over the flat area where you will be rolling out the sugar paste. Place the sugar paste, preferably in pink or red, on the sugar.
2. Roll the sugar paste out until it is less than 1/8 inch thick.
3. Place the hibiscus cutter on the sugar paste and press down.
4. Lift up the cutter, also removing the shape with it.
5. Pop the sugar flower out of the cutter, using a small knife as a lever if need be.
6. Place the flower shape on the foam pad and use the ball tool to thin the edges by gently rolling them over the ends of the petals.
7. Transfer the flower to the Styrofoam shaper and gently press down to make it concave, and fold the edges over the side to make them flare out.
8. Create an irregular, wavy edge to each petal using the tips of your fingers.
9. Draw little veins throughout the flower petals, with one main one in the middle of each petal, with the vein tool.
10. Roll out one small piece of yellow sugar paste to make a long stamen.
11. Paint on gum glue on the bottom of the flower and the stoma. Attach the two.
12. Dry the flower overnight in a cool, dry place, such as a pantry. Remove it from the mold and use for decoration on desserts.
Venison is another name for the meat of a deer. Butchered into as many different cuts as a hog or cow, deer is enjoyed by many people around the world. Making burgers is one way to cook this wild animal. Although deer meat is leaner and healthier than beef or pork, if cooked carefully, you may find these burgers to be one of the most delicious meals you have ever served your family.
Instructions
1. Place five slices of bacon in a skillet, and cook over medium-high heat. Layer two paper towels on a plate.
2. Cook the bacon strips until they are browned but not crispy. Remove them from the skillet, and set them on the paper towels to drain excess grease. Because venison is a bit dry, the bacon strips will give the meat some extra fat.
3. Tear the bacon into small pieces once it is cool enough to handle, and add it to 1 lb. ground venison in a bowl.
4. Add 1 tbsp. Worcestershire sauce, 1 tsp. black pepper and 1/2 tsp. salt to the venison. Mix the meat mixture together thoroughly with your hands or a spoon.
5. Shape the meat into 1-inch-thick patties. Place two patties in the same skillet with the bacon grease. You can also use vegetable oil instead of bacon grease to help keep the burgers from drying out.
6. Fry the venison for four to five minutes on each side before taking it out of the pan. Overcooking will dry out this meat. Cook as many more patties as you want in the same manner.
7. Slice up the tomato, onion and lettuce. Place the burgers on buns with the sliced toppings, and add your favorite condiments. Serve with a pickle on the side along with some chips or other side dishes.
A sheet cake is an easy treat to bake. Whether you dress it up with fancy decorations or just sprinkle powdered sugar on it, you are sure to please when you bake this confection. This chocolate treat is sure to please your family.
Instructions
1. Choose the type of sheet cake you want to make. If you use an oblong pan, your cake is going to be thicker than if you use a jellyroll pan.
2. Prepare the pan. Spray the bottom and sides lightly with cooking spray, or cover the bottom and sides with shortening, then sprinkle some flour in the pan and shake it around until the flour coats the bottom. Dump out any excess flour. Preheat the oven to 350 degrees F.
3. Place the flour and sugar in a large bowl. Mix the shortening, cocoa, oleo and water in a saucepan and bring it to a boil. Pour this liquid mixture over the flour. Add the cinnamon, buttermilk, soda, vanilla and eggs to the ingredients in the mixing bowl.
4. Mix the cake ingredients thoroughly with the mixer. Mix the cake at least 2 minutes to get a light and fluffy cake. Pour the cake batter into the pan.
5. Bake the cake 30 minutes. Make sure the jellyroll pan doesn't warp if you are using that kind of pan. If it does, turn the pan halfway through baking to make sure the sheet cake remains level in the pan.
6. Test the cake for doneness. Press your finger lightly in the center of the cake. If the cake springs back, it is ready to come out of the oven. Or you can insert a toothpick in the cake: If it comes out clean, remove the cake from the oven. Let the cake cool.
7. Frost the cake with the ready-to-spread frosting when the cake is completely cool. If you are using a chocolate frosting, remove the foil covering on the frosting container and microwave for 40 seconds. Stir it. When it is thin, pour it over the cake. If it's not thin enough, microwave it another 10 seconds. Continue to decorate the cake with other decorations if you wish.
Collapsible crab traps are commonly used to catch crabs. However, there are other ways to catch crab that do not involve a trap. With patience and coordination, you can catch crabs with a dip net or a drop line.
Instructions
1. Catch crabs with a dip net by using a long-handled net. Wade into a cove or shoreline on foot or from a boat. Wait for a crab and then quickly dip your net into the water to catch it. There is no need for bait when catching crabs with a net.
2. Catch crabs with a drop line or sing (string) line by tying bait to the end of a line or ball of string. Use raw chicken necks, salted eel, bull lips or raw fish heads as bait. Attach a small stick (approximately one foot in length) to the line. Dip the line into the water and wait for a nibble. When you feel a nibble, slowly raise the line and reel it around the stick until the crab is in the air. Use a net to transfer the crab from the line to the bucket.
3. Wear gloves when handling crabs to prevent pinches and bites. Place crabs in a basket or cooler filled with ice. Alternatively, use a live well to help keep the crabs alive longer as you continue to catch more crab. Eat your catch the same day.
Tags: crabs with, catch crabs, crabs with drop, drop line, into water, with drop
Cod liver oil contains Omega-3 fatty acids which have anti-inflammatory and antibacterial properties and maintain healthy cell membranes in the body.
Acne forms when clogged pores get infected by bacteria and subsequently produce red welts and whiteheads. Common causes of acne include hormone imbalances, stress, poor diet and poor hygiene. The best way to stave off acne is by eating a diet rich in vegetables and fresh fruit, low on dairy and red meat and by getting plenty of exercise, which keeps stress levels low. There are innumerable home remedies for acne that are much cheaper and better for skin than over-the-counter topical medications. One such remedy involves cod liver oil as it contains Omega-3 fatty acids. Omega-3s contain anti-inflammatory and antibacterial properties and maintain healthy cell membranes in the body. Cod liver oil is also rich in vitamin A which helps skin heal itself. Fresh heavy cream is a common ingredient in at-home acne treatments and also helps moisturize the skin.
Instructions
1. Boil water in a pan. Drape a towel over your head and steam your face for three to four minutes.
2. Measure 1/2 cup each of fresh heavy cream and fresh cod liver oil, pour into a small bowl and mix well. Apply the mixture to your face.
3. Allow the mixture to soak in for about 20 minutes. Try taking a bath with the mixture on your face for extra steam and cleansing.
4. Gently rinse the mixture off your face, repeat daily for three days.
Tags: your face, mixture your, mixture your face, antibacterial properties, antibacterial properties maintain
Live it up Louisiana style, and enjoy a fantastic traditional Crawfish Boil. It's a fun way to get friends and family together for an original style dinner and gathering. A crawfish boil is easy, and a fabulously unique dining experience. Send out an invite at least 1 week ahead of time. Your guests will surely not want to miss a soulful eating extravaganza. Make your evening more unique by providing a full on Cajun experience. You can decorate with Cajun decor and have upbeat Cajun music playing to make this a true Southern experience.
Instructions
Cook Boil
1. Purge the Crawfish. Rinse crawfish in water until the water runs reasonably clear. Next, add water to cover the crawfish and add 2 cups of salt. This process will rid the crawfish of impurities. Then stir for 3 minutes and rinse. To finish purging, keep the crawfish alive in the pot with very little water and keep in a cool or shaded area until they are ready to be cooked.
2. Fill a large pot halfway with water.
3. Put over heat. If you can cook outdoors, all the better.
4. Add crawfish or crab boil seasoning. Cover and bring to a boil. Boil 2 to 3 minutes or until spices are blended well.
5. Add onions, sausage, mushrooms and potatoes into a large wire basket. Boil and cook 10 minutes or until potatoes are soft. Add crawfish to the wire basket and keep stirring. Then cook for 4 to 5 minutes, but don't over-cook the crawfish.
6. Eat like a true Cajun, and serve on a newspaper-covered table, preferably outdoors. Dump the wire basket contents in the center of the table.
Eat Like a True Cajun
7. Grasp the crawfish head with one hand.
8. Take the tail with the other hand.
9. Squeeze and twist the tail and the meaty end will twist out of the head.
10. Peel away any extra shell that is attached to the tail.
11. Squeeze and the meat will pop right into your mouth.
Tags: wire basket, cook minutes, Crawfish Boil, minutes until
Combine healthy yogurt and fruit, and the result is a delicious and nutritious snack. Healthy yogurt and fruit snacks take just minutes to make, and are usually portable enough to include for a mid-day snack at work or an after-school refresher.
Instructions
1. Combine the yogurt, fruit and vanilla extract in a mixing bowl and stir it until it's completely mixed. If you want smooth and creamy fruit and yogurt popsicles, blend the ingredients in a food processor.
2. Pour the blended mixture into popsicle molds or small paper cups about three quarters full.
3. Cover miniature paper cups with aluminum foil and use the tip of a paring knife to make a small cut in the center of the foil covering. Push the popsicles sticks through the foil and into the popsicles.
4. Place the fruit and yogurt popsicles in the freezer until they're solid, at least five hours.
5. Remove the popsicle from the freezer and take the foil off the top. Peel the paper away, and the popsicles are ready to eat. If you use plastic popsicle molds, run the mold under warm water for a few seconds until you can jiggle the popsicle out of the mold.
Tags: yogurt fruit, fruit yogurt, fruit yogurt popsicles, paper cups, popsicle molds, yogurt popsicles
Are you tired of the same old hot chocolate recipe? Wouldn't you like something rich and creamy? How about something gourmet? What if it was so easy that all you had to do was alter your favorite recipe? With just a few ingredient substitutions and a bit of spice you can turn that old recipe into something truly gourmet.
Instructions
1. Use half-and-half instead of milk. Half-and-half gives you a much richer flavor. Instead of having hot chocolate that is thin, you will have a drink that is thick and delicious.
2. Add chopped chocolate instead of cocoa powder. Cocoa powder is great for baked goods, but when you want a gourmet drink, you need the real thing. Just add the chocolate to the half-and-half so that it can melt as the half-and-half comes up to temperature.
3. Choose flavored sugar. Vanilla adds a wonderful flavor to almost any sweet treat. Instead of using plain sugar, use vanilla sugar. It will add great flavor and will make the drink seem creamier.
4. Add a bit of spice. If you want even more gourmet flavor, you can add cinnamon or even cayenne pepper to your hot chocolate.
5. Add whipped cream. Whipped cream adds great flavor and makes the drink beautiful as well.
Challah is a Jewish egg bread that is traditionally eaten on the Sabbath and High Holidays. It's also wonderful for French toast and sandwiches - not to mention bread pudding. Makes two loaves.
Instructions
1. Combine yeast, sugar and warm water in a small bowl. Allow a few minutes to dissolve.
2. Sift flour and salt; set aside.
3. Combine butter or margarine, milk and three eggs in a large bowl. Stir in yeast mixture.
4. Add flour gradually to make a soft dough.
5. Turn mixture out onto a floured board and knead until dough becomes smooth and elastic (about 10 minutes).
6. Place dough in a lightly oiled bowl and cover. Let rise at room temperature for one hour, or until it has doubled in size.
7. Punch down dough and knead lightly. Divide into six portions. Roll each portion into an 18-inch-long strip.
8. Place three strips side by side and pinch at one end. Braid strips to end, then tuck under to close. Be careful not to overstretch dough. Repeat this step for second loaf.
9. Let rise for 45 minutes or until the loaves have nearly doubled in size. Preheat oven to 400 degrees.
10. Combine egg yolk, a pinch of salt and 1 tbsp. water. Brush loaves lightly with yolk mixture.
11. Bake until golden-brown and hollow-sounding when tapped with a spatula, about 35 to 40 minutes.
Bread pudding is a traditional dessert in New Orleans, born of the need to use day-old bread. The sweet treat is served in a variety of ways. Sometimes bread pudding has fruit, nuts and topped with a sauce. Here's find authentic bread pudding in New Orleans.
Instructions
1. Start in the French Quarter at the Gumbo Shop, 630 St. Peter Street. Order the traditional bread pudding with whiskey sauce after a bowl of the world-famous gumbo.
2. Get dressed up and go around the corner to Brennan's, a New Orleans landmark at 417 Royal Street, for an elegant dinner. End with Bananas Foster Bread Pudding with Banana-Rum Sauce, Brennan's spin on the classic in response to bountiful banana shipments in the early 1900s.
3. Visit Emeril Lagasse's eponymous Emeril's, at 800 Tchoupitoulas Street. Order the Banana-Chocolate Bread Pudding with Mint Creme Anglaise Sauce for a refreshing after-dinner treat.
4. Continue the bread pudding journey with a stop at Paul Prudhomme's Louisiana Kitchen at 416 Chartres Street in the French Quarter. Ask for a heaping serving of Chef Paul's dense bread pudding with peaches and apples topped with a classic hard sauce.
5. Take the streetcar to 1403 Washington Street in the Garden District to world-renown Commander's Palace, the Brennan family flagship restaurant. Enjoy the light souffle-like bread pudding with rich whiskey sauce.
6. Visit Brigtsen's Uptown at 723 Dante Street. Ask the former Brennan's chef to serve up his rendition of the classic banana bread pudding with warm rum sauce.
7. Make a day of it and venture upriver to Oak Alley Plantation in a picture-postcard perfect setting featured in dozens of films. Visit the cafe for lunch and finish with the traditional bread pudding with rum-soaked raisins with a dash of whiskey sauce.
If you're in the market for non-stick cookware, consider buying Calphalon. Made from anodized aluminum, not Teflon, Calphalon is more than just pots and pans, because the anodization treatment helps your cookware stand up to damage from abrasion or corrosion. You can cook your meals and feel confident that your cookware will get the job done each and every time.
Instructions
1. Consider what cookware you're in need of. You may be in the market for a whole new line of cookware or just a reliable frying pan. Calphalon offers 8-, 10- or even 12-piece sets depending on which cookware line you're looking at and what your needs are.
2. Compare the options of Calphalon cookware available. You can choose from five types of Calphalon cookware, each bringing their own unique style and color pallet, as well as their individual categories within. The five main cookware choices are the infused anodized, non-stick, stainless steel, enamel cast iron and copper. If you're looking for a dishwasher safe option, look toward the contemporary or tri-ply stainless, the C5 or simply Calphalon non-stick and/or the enamel cast iron.
3. Locate stores that sell Calphalon cookware. Online retailers offering the Calphalon line are Cooking and Amazon. You can also visit Williams-Sonoma, Linens-n-Things, Macy's, Crate & Barrel, Bed Bath & Beyond or Bloomingdale's online or in person to view their products and prices.
4. Purchase your cookware. Ask about the lifetime warranty and whom you can contact in the event of a problem with your Calphalon cookware.
Tags: Calphalon cookware, your cookware, cast iron, enamel cast, enamel cast iron
1. Remove the neck and giblets from the turkey cavity and rinse the inside and outside of the bird.
2. Dry the turkey well, inside and out, with paper towels.
3. Fold the wings of the turkey behind the bird's shoulders and then remove the hock lock. Place turkey on a large wire rack.
4. Place a 10- to 12-gallon stockpot on a 12-inch propane gas burner with at least 100,000 BTUs and fill with vegetable oil. Light fire and heat oil to 390 degrees F.
5. Lower the well-dried turkey, breast first, into a deep-frying basket. Put on oven mitts and gently lower the basket into the oil.
6. Lift up the turkey and dip it into the oil again three or four times so the oil adjusts to the temperature of the turkey.
7. Fry the turkey while keeping the oil temperature as close to 365 degrees F as possible. Fry for about three and a half minutes per pound, until meat is golden and a deep-frying thermometer in the thickest part of the turkey thigh registers 175 degrees F.
8. Lift basket out of oil and drain turkey, including the cavity, in a roasting pan. Carve and serve after the turkey has cooled for 20 minutes.
Decorations convey the theme for any special occasion. If you're hosing a Halloween party, one of the most important things to decorate is the food. Sugar cookies are an easy food to decorate, and there are countless ways you can decorate them for Halloween.
Instructions
1. Cut out your sugar cookies using cutters in Halloween-related shapes: pumpkins, ghosts, cats, spiders and bats. See Resources for examples of Halloween shapes.
2. Frost your cookies with Halloween-color frostings. Orange-and-black is the traditional Halloween color scheme, but also consider yellow brown, red and green.
3. Sprinkle Halloween-color or Halloween-shape sprinkles atop your frosted sugar cookies. You can purchase standard sprinkles in orange, black and white, or Halloween-themed sprinkles in the shapes of pumpkins, cats, spiders, bats and ghosts.
4. Press candy corn into the frosting atop your cookies. For more variety, buy a candy corn variety pack that includes pumpkin-shaped pieces.
5. Create spider-web sugar cookies with thin lines of gel icing atop frosted cookies. Simply draw a circle of gel icing around the outline of the cookie, then draw a circle inside that circle and so on until you have created circles to the center of your cookie. Use a toothpick to draw lines from the center of the cookie to the edge, which will pull the gel icing to create the effect of a spider web.
6. Draw faces on pumpkin-shaped sugar cookies by first frosting the cookie with orange frosting, then using gel icing to draw eyes, a nose and a mouth. Do the same to draw features onto sugar cookies in cat, ghost, bat and other shapes.
Tags: sugar cookies, atop your, candy corn, cats spiders, cats spiders bats, cookies with
When deodorant was invented, bathing was not done very often. Deodorant was used to mask the odor of perspiration. Humans produce one to two pints of sweat, on average, per day. The moisture on our skin promotes bacteria which causes the odor. Deodorant works to eliminate that odor. Natural deodorant recipes are gentle on the skin and do not block the sweat glands.
Spray Recipe
For a natural spray deodorant, in a small bowl, mix 2 tsps. of zinc oxide powder with 2/3 cup of witch hazel extract, 2 tbsp. of aloe-vera juice and 30 to 40 drops of essential oils. After you have mixed the ingredients well, pour into a small spray bottle. This is gentle enough to use every day. Add rose or lavender for a different smell. Keep the spray stored in your refrigerator; it will increase the shelf life.
Tea Tree Oil
If you have sensitive skin, tea tree oil can be a great deodorant product for you. Mix 1/2 cup of baking soda with 1/2 cup of corn starch. Make sure you mix the two well, then add 10 drops of tea tree oil. Tea tree oil works against fungus and germs and is a great antiseptic. Place the mixture in a jar or bowl and use a powder brush to apply to the skin.
Paste Deodorant
To make a paste or stick-like deodorant, mix equal parts of baking soda, petroleum jelly and talcum powder. Try starting with a few tablespoons of each. Heat all of the ingredients on low heat on the stove until the jelly has melted; stir constantly so that it does not stick. Once it has melted, pour the mixture into a container and store it tightly. Once the deodorant has cooled you can use it as a lotion.
Roasting your own peppers can be a little messy, but the results are worth it. The peppers tenderize and take on a smoky flavor that can liven up many recipes. Here they're a side dish, but you can ditch the balsamic dressing and use them in any recipe that calls for bell peppers. (Serves 4-6 as a side dish.)
Instructions
Roasting the Peppers
1. Turn a gas burner or barbecue flame on as high as it will go.
2. Coat the peppers with a thin sheen of vegetable oil.
3. Place the peppers directly in the flames using long, metal tongs. The skin in contact with the flames will blister and turn black.
4. As soon as one section of the skin on each pepper blisters and blackens, turn it so another section is in direct contact with the flames.
5. Try not to leave any blackened parts of the peppers in the flames for too long, because they will overcook.
6. Remove each pepper when the majority of it is completely blistered and blackened.
7. Place peppers in a metal bowl and cover if desired; it's not necessary, but the peppers will be very hot.
8. Cool until lukewarm.
9. Pull out the stem and seed pod and discard. Tear or cut the peppers open so they become one continuous sheet.
10. Lay them flat on a cutting board skin-side-up, and use a knife or spatula to scrape off and discard the blackened skin.
11. Cut the peppers into thick strips and dress lightly with the balsamic dressing.
Making the Balsamic Dressing
12. Mix together the balsamic vinegar, salt, black pepper, Tabasco and mustard in a small bowl.
13. Pour the olive oil in a thin, steady stream and whisk it in to incorporate it.
14. Reserve until the peppers are finished.
Tags: balsamic dressing, contact with, contact with flames, each pepper, Place peppers
Rice is one of the most versatile foods on the market today. From wild rice, to whole grain varieties, each type of rice can add interest and flavor to your meal, without a lot of effort or expense. While rice was once thought of as primarily a dish to compliment Chinese and Asian Cuisine, today rice can be used to accent the flavor of almost any variety of Ethnic dish. From Spanish rice, to Cajun Style "Red Beans and Rice", follow these simple steps to create a variety of rice side dishes which will be sure to please everyone at your table.
Instructions
Prepare Tasty Rice Side Dishes
1. Create super Spanish rice. Start with any variety of long grain rice. Brown the rice prior to cooking, in a small amount of olive oil. Replace the liquid, which you would normally use to cook the rice, with tomato juice. Add diced onion, green and red bell pepper, and chopped or diced tomato. Season the rice with cumin, garlic, a touch of oregano and ground red pepper, only after the cooking liquid has been absorbed. If you prefer additional spice, diced jalepeno peppers, and/or a dash of hot sauce can be added to the cooked rice as well.
2. Accent your favorite Italian dinner with Risotto. In order to make Risotto you must start with a short or semi-round rice, preferably Arborio, or Carnaroli. These rices are not difficult to find. Using them will result in the most authentic and palatable version of risotto that you can create at home. Saute 2 and 1/2 cups of the rice in olive oil, until the grains become translucent. Slowly add to the pan 3 cups dry red wine, one cup at a time. The wine should evaporate between each addition. Next add 4 cups simmering beef or vegetable broth and continue cooking until liquid is absorbed. Stir in 2 cups low fat parmesian cheese. Traditional risotto recipes also call for the addition of 1/4 cup diced, sauteed onion, if you prefer.
3. Whip up some wild rice with mushrooms, to compliment your best French or American cuisine. Start with your favorite brand of wild rice. Brown rice and saute mushrooms, together, in a bit of olive oil, using a large skillet. Substitute low sodium beef, chicken or vegetable broth for the amount of water directed on the package of rice. Cook without stirring until liquid is absorbed. Season with minced onion, parsley, and black pepper.
4. Spice up your Southern style dinner with a taste of Cajun Red Beans and Rice. Soak dried red kidney beans overnight, then drain and cook for several hours, until they become tender. You may also choose to use canned kidney beans for easier preperation. Saute 1 onion, 1 bell pepper, and a few stalks of celery in a bit of olive oil. Add 1 to 2 cloves chopped garlic and continue to saute until vegetables become tender. Add the vegetables to the cooked beans and season with a teaspoon of thyme. Traditional red beans and rice also include a generous amount of hot sauce, and the addition of red and black, ground pepper. Serve the bean mixture over hot, cooked white rice.
5. Fry up the rice, for an Oriental flare. Brown long grain white rice in a heavy skillet before adding cooking liquid. Cook the rice in low sodium beef or chicken broth until tender. Remove rice from skillet and set aside. To skillet add 1/4 cup peanut oil. Saute diced onion, celery, carrot, and a small clove of chopped garlic in the oil, adding rice one cup at a time, and cooking with the vegetables until browned.
Tags: rice with, wild rice, Beans Rice, become tender, beef chicken, bell pepper
If you are giving a gift of champagne, you may wish to add a little personality to your gift by decorating the bottle. While you are probably familiar with the common top hat and veil decorations, often placed on champagne bottles at weddings and wedding showers, you may be less certain on decorate a champagne bottle that is not intended to celebrate one of these occasions. Fortunately, you can quickly and easily decorate a champagne bottle for any occasion using items that are likely already in your arts and crafts closet.
Instructions
1. Cut several long lengths of ribbon. These will be tied around the neck of the champagne bottle, so they should be at least 1 foot in length to allow for plenty of tail. You can slant or notch the ends of the ribbon. If you have more than one color, cut at least one length of each color. You need at least two lengths.
2. Tie the ribbon in a bow around the neck of the champagne bottle. You should use all the lengths of ribbon together; this will create a full, fluffy bow. Tie it tightly and double-knot the bow once the "ears" of the bow are the size that you desire; this will hold everything in place.
3. Push the silk flowers behind the ribbon. They should stick out from behind the back of the bow. Generally they should be on top, but some people prefer them to point down. This is up to you. If the stems are long and obvious below the bow, then cut them off so that only about 1 inch of stem shows.
4. Tie on the keychain charm. You can leave it on the keychain if you want the recipient to be able to use the keychain and remember the event. If not, just work the charm off the keychain. Using two of the tails of the bow (one from each side), knot the charm firmly underneath the bow. The tails will hang down as before on either side of the charm.
5. Thread one or more beads onto the end of each ribbon tail. Once the beads are on the ribbon, you can tie a knot at the bottom to hold them in place. These will add sparkle to your bottle and also hold the ribbon tails down. Now, you are ready to give your beautifully decorated champagne bottle to the lucky recipient.
Tags: champagne bottle, lengths ribbon, around neck, around neck champagne, decorate champagne, decorate champagne bottle
Canned salmon is a very handy food to have in your kitchen as you can make several easy to fix meals with it from ingrediants commonly found in your kitchen.
Instructions
1. If you can afford to, purchase the best quality salmon that you can. Either red or pink salmon can be used, and both are delicious.
Drain the can of salmon, and remove the bones and skin, before preparing the salmon recipes.
(Thrifty Note: Feed the bones and skin to your cat or something, don't throw them away, the bones are soft from being cooked so your pet won't choke. The liquid from the can is good poured over dry cat food, or dog food, too. Most pets love it!)
2. Remember that canned salmon can be substituted for canned tuna in most recipes, so experiment with using salmon in your tuna recipes.
3. You can add chunks of canned salmon, drained of course, to an omelette for a delicious treat. (Use about as much salmon as you would chunks of ham in a ham omelette for example).
Season with salt and pepper, and whatever other seasonings appeal to you.
4. Salmon patties are easy to make, and very delicious too.
Just add an egg, some finely chopped onion, and maybe some finely chopped green pepper, and/or celery, to the canned salmon in a mixing bowl, then add enough cubed, or cut up, slices of bread so that the patties will stick together.
Shape the mixture into patties, or drop by spoonfuls, into the hot oil.
Fry in hot oil, brown on both sides, and serve.
Salmon patties can be eaten alone or served on a heated hamburger bun, as salmon burgers.
Just spread some mayonnaise or tartar sauce on your bun, add your salmon patty, and garnish your salmon "burger" with chopped onions (or thinly sliced onion), thinly sliced tomatoes, pickles, shredded lettuce or shredded cabbage.
5. Try making a salmon loaf. Like meatloaf, only using salmon instead of ground beef. This is delicious too. The recipe for salmon loaf is very similar to the above recipe for salmon patties, but instead of frying as patties, you would put the mix into a loaf pan and bake it in the oven.
Serve salmon loaf with garnishes of parsley or slices of hard cooked eggs.
When cold, slices of salmon loaf can be used in sandwiches just like you'd make meatloaf sandwiches from ground beef.
6. Make a creamed salmon over toast meal.
Make a gravy by melting 2 tablespoons of butter in a saucepan, then stir in 2 tablespoons of flour. Stir in 1 cup of milk, slowly, a little at a time. Continue to stir until it thickens.
Add the drained salmon (remember to remove the bones and the skin too), and heat through.
You can also add a few fresh peas for variety to your creamed salmon dish.
Serve creamed salmon over toast, or perhaps you'd prefer it over mashed potatoes, hot noodles, or hot fluffy rice.
Season to taste with salt and pepper.
Note: You can substitute 1 can of cream of mushroom, or other lightly flavored cream soup, for the gravy if you want.
Garnish with a few chopped chives and some hard boiled egg slices, if desired.
7. Other uses for canned salmon include putting some chunks of canned, drained, salmon in your green salads for a touch of protein,
using canned salmon to make salmon sandwiches (make just like tuna salad, but using canned salmon instead of the tuna),
and making salmon noodle casserole.
I've even heard of people making salmon pizza from canned salmon. Apparently you omit the tomato sauce, and cover the pizza dough with olive oil and garlic instead.
Then add chunks of drained canned salmon to the pizza.
Cover the pizza with grated mozzarella cheese and bake.
Season to taste with salt and pepper, and serve with some lemon wedges, to squeeze lemon juice over the cooked salmon pizza, if desired.
Homemade tortilla crisps are delicious and hearty when paired with a great dip.
Tortilla chips, also known as tortilla crisps, are crunchy snacks that can be eaten with a variety of dipping sauces including salsa, guacamole or beans. While there are many different brands of tortilla crisps available for purchase, making them yourself is much simpler than it sounds and can add a quality touch to any snack or meal. Homemade tortilla crisps can be baked using a very simple method that takes little time and even less effort.
Instructions
1. Preheat the oven to 400 degrees Fahrenheit.
2. Use kitchen shears to cut a flour or corn tortilla into four equal wedges and lay them on a baking sheet that has been coated with olive oil cooking spray. Cut as many as you need to get the amount of tortilla crisps that you want. The wedges should be placed in a single layer on the baking sheet to avoid uneven cooking.
3. Shake a can of olive oil cooking spray well before misting a light, even coating over the tortilla pieces. Sprinkle the tortilla pieces with salt and place the baking sheet in the oven.
4. Bake the tortillas for 5 minutes or until they are crispy. Make sure to keep a close eye on them to avoid burning. Allow the crisps to cool for 5 more minutes before serving.
Sometimes mistaken for an onion, sometimes for a scallion -- a shallot is neither one. In fact, a shallot is a species all its own. Planted from bulbs, shallots prefer to grow in full sun and well-drained soil within US Department of Agriculture hardiness zones 3 through 10. If you live in zone 7, planting shallots in the spring as soon as the threat of frost is over yields a healthy harvest within three to six months.
Instructions
1. Loosen the soil with a rototiller, which will break up large chunks of earth. Test the soil pH afterward using a soil test kit. Soil types vary throughout zone 7, so you may need to amend if your soil does not match the shallots favored pH.
2. Amend the soil if the test reveals a pH lower than 5.0, or higher than 6.8. Lime raises the pH, elemental sulfur lowers it. Add the required amendment after the last winter frost for zone 7, which falls between March 30th and April 30th. Apply according to manufacturer's instructions.
3. Press shallot bulbs into the soil, tip facing up. The tip should barely poke through the soil line. Space each shallot bulb 4 to 6 inches apart.
4. Spread a 1 to 2 inch layer of mulch around the shallot tips to suppress weeds. Shallot bulbs develop above the soil line, so it is important not to cover the shallot bulbs with the mulch or soil.
5. Run a soaker hose along the ground after planting the shallots. Water the soil to a 1-inch depth. The average rainfall for zone 7 varies depending on where you live in the US, so you will need to supply the shallots with 1 inch of water per week of supplemental watering in lieu of rain.
6. Harvest the shallots when they mature in 60 to 75 days, which in zone 7 means between late June and mid-July. Mature shallot bulbs have yellow tops and average 1 inch in diameter. Use a small hand shovel to dig the bulbs out of the ground. Allow the shallots to cure in warm, dry conditions for about a week.
Tags: shallot bulbs, planting shallots, soil line, soil test
Make your friends and party guests feel like royalty by serving a diva cake at your next party. While it's possible to purchase professionally decorated cakes at specialty bakeries, it's fairly easy, inexpensive and fun to decorate a diva cake on your own. One popular and easy way to turn an everyday cake into a glamorous designer treat is by decorating your cake to resemble a fancy purse or handbag.
Instructions
1. Make a cake batter. You can purchase a ready-made cake mix from the grocery store or prepare your own cake batter using a family recipe.
2. Pour no more than half of your cake batter into a round baking pan. The batter should be about 1 or 2 inches deep. Save the second half of your cake batter to make a second layer for your diva cake.
3. Bake the first cake layer according to your recipe. When it's done, allow it to cool completely on a cake rack.
4. Bake the second cake layer using the remaining batter.
5. Lay your two cake layers on top of each other and trim away a quarter of the cakes using a serrated knife. Imagine you're cutting the face of a clock. Slice an even, straight line between 4 and 8 o'clock. Discard the trimmings.
6. Spread a thin layer of icing along the bottom of one of your cake layers. Lay the other cake layer on top, as if you're making a cake sandwich. The two layers should be stuck together.
7. Stand the parallel cake layers up next to each other with the trimmed side facing down, towards your serving dish. The cake should now have the basic shape of a stylish handbag.
8. Use a knife, rubber spatula or cake airbrushing kit to apply a base layer of cake icing. Pick a color that would work for a fancy diva purse, such as hot pink.
9. Use a frosting bag to add details to your purse. Copy the design of an expensive designer purse or invent a design of your own. Try using decorative candy pieces to create polka dots.
10. Use licorice to create a handle on the top of your purse.
11. Look for more decorating tips at Baking911.com (see Resources below).
Using a rice cooker takes a frequently frustrating process and makes it nearly foolproof. With machines on the market featuring one-button operation to sophisticated models with digital readouts and specialized settings, a cook hardly has to worry about burnt rice. When properly assembled, a rice cooker will prepare rice in as little as 15 minutes.
Cooking Time
One cup of regular long, medium, or short grain rice typically takes 15 minutes to cook in a rice cooker, parboiled rice tends to take 20 minutes for 1 cup, and 1 cup of whole grain rice can take between 40 and 45 minutes. For firmer long grain rice, reduce the liquid from the manufacturer-recommended amount of 2 cups to 1 3/4 cups. It is important to note, however, that the USA Rice Federation industry group recommends following package instructions for the liquid-to-rice ratio. Additionally, many manufacturers recommend letting the rice rest for 15 minutes before removing the lid. This can help provide a more pleasant texture to your cooked rice.
Rice Cooker Types
Two major varieties of rice cookers exist: pot-style and cool-touch. Pot-style cookers tend to be inexpensive and easy to operate, coming in sizes from three to 30 cups of uncooked rice. They come with a removable inner pot and typically offer one-button operation. Cool-touch cookers offer capacities ranging from 4 to 10 cups of uncooked rice, an all-in-one design and advanced digital readouts. Users can recognize these by the hinged lid and fixed pot. Benefits of the pot-style cookers include inexpensive price and comparatively easy operation while cool-touch models typically have better moisture retention, increased portability, and advanced features like delay timers. Many rice cookers ship with a measuring cup that measures about 3/4 US cup. This can become confusing because rice packages typically call for rice in 1-cup measurements. Unless specifically noted on the rice package, you should use a 1-cup measure rather than the included scoop.
Desirable Features
On a basic level, rice cookers only need to be able to do one thing well: cook rice. At this starting point, you can find inexpensive and intuitive models. For cooks desiring more features, built-in steam trays, automatic timers, and a "keep warm" mode can make the process even more foolproof. At the highest level, rice cookers can include features that pertain to certain varieties of rice, such as a brown rice setting that adds a heated soaking period to decrease overall cooking time.
If you are hosting a buffet, the food on the table is the most important aspect, but in order to make that food more appealing, you should decorate the buffet table. A well decorated table which draws the eye will also encourage your guests to partake of the food on it. By having a colorful buffet table, you can brighten the room where you are holding your celebration.
Instructions
1. Set up the buffet table as near the kitchen as possible. This will reduce the distance you will have to travel with hot food dishes.
2. Stretch out the table cloth and cover the buffet table with it.
3. Tape the table cloth in place on the underside of the table at all four corners. This will keep it from slipping when you set out the food.
4. Add the plastic table skirt to the front of the table and tape it in place to the tablecloth. This will prevent the guests from seeing under the table. It also adds a more finished look.
5. Tape one end of the crepe paper to the corner of the buffet table. Unroll the paper and gently twist the roll of paper three or four times around as you walk across the front of the table. Make a "U" shape with the twisted paper. Tape the other end to the middle of the buffet table. Continue to make a second "U" shape on the other half of the front of the table by unrolling and twisting the streamer paper. When you are done, you should have two concave curves of twisted crepe paper across the front of the buffet table.
6. Tape the silk flowers, balloons or other seasonal decorations where desired. In order to have the most room on the table top for dishes, you can tape these to the front of the table skirt.
7. Enjoy your celebration with an easy, brightly decorated buffet table.
Tags: buffet table, front table, buffet table, This will, across front
Deboning a dove breast can be a very easy and simple task. With this method, you will not have to pluck the whole bird, clip the wings or use scissors to cut out the breast, and then use a knife to separate the meat from the bone. Dove breasts are tasty tender morsels and cook very quickly, so you don't want to spend a lot of time and make a big mess while deboning the breast. With the right technique, you can debone a dove breast in about 30 seconds.
Instructions
1. Find the bottom end of the breast bone. Using a sharp paring knife, make a small incision under the skin from the bottom pointy end of the breast bone toward the head. Do not cut into the meat.
2. Cup the dove in your hand with the breast facing up and the head of the bird facing away from you. With your thumbs, push the skin apart and uncover the breast.
3. Push your thumbs gently in between the meat and ribs, starting at the bottom pointy end of the breast. Push forward and slide your thumbs to the left and right until the breast is loose.
4. Discard the carcass. Inspect the breast for holes if the bird was shot using a shotgun. Use the toothpick to dislodge any shot pellets that you find in the breast.
5. Rinse the dove breast thoroughly and place it in a clean container.
Tags: dove breast, your thumbs, bottom pointy, bottom pointy breast, breast bone, breast Push, pointy breast
Greek flaming cheese, or saganaki, is a popular Greek appetizer. In fact, so popular is this hot cheesy delicacy, that in Greek culture it is often referred to as "opa," which is simply a expression of pure joy. In the Greek tradition, saganaki is delivered to the table sizzling in butter, at which point it is doused with brandy and set on fire. So not only is saganaki delicious, it is quite the scene-stealer and destined to be the hit of your party.
Instructions
1. Preheat oven to broil. Prepare your serving table with pita chips and 1 halved lemon.
2. Slice 2 lbs. fresh, soft kasseri, kefalograviera or kofalotiri cheese into 2-inch wedges. Lay the wedges into an oven-safe serving dish.
3. Melt 5 1/2 tbsp. butter in the microwave or on the stove. Do not allow the butter to boil.
4. Pour melted butter over cheese wedges. Place cheese in oven and broil, 5 inches from heat, for 5 to 6 minutes or until cheese is light brown and bubbly.
5. Warm 1/4 cup brandy in your microwave for 15 to 25 seconds. Place it on your serving table with the pita chips and lemon halves.
6. Remove cheese from oven and immediately take it to your serving table. Pour warm brandy over cheese. Ignite with candle lighter.
7. Squeeze lemon halves over cheese to extinguish flames. Enjoy with fried or toasted pita chips. Serves 12 to 15.
Tags: your serving table, over cheese, pita chips, serving table, your serving
A Las Vegas vacation can be budget-busting or frugal.
Las Vegas welcomes millions of visitors every year to enjoy its casinos, resorts, restaurants and attractions. Whether you trying to stick to a tight travel budget or you just want to save a little money here and there, Las Vegas guests can find deals all over the city. By following a few easy steps, you can find the best and cheapest deals for your trip to Las Vegas.
Instructions
1. Check the convention and event schedule. Las Vegas attracts all types of conventions all year round, bringing in thousands of convention-goers at any one time. By traveling during days when the smaller conventions are in town, you can save money on flights and hotels because demand and prices are lower during those times, according to Las Vegas Leisure Guide. Also, try to avoid visiting Vegas for major holidays and events like New Year's Eve and March Madness because accommodations and flight prices are at a premium.
2. Be flexible in your travel plans. Flights and hotel rooms are generally more expensive during the weekend, so try traveling mid-week to save money.
3. Check major travel sites for airline and hotel deals. Travel websites like Expedia, Travelocity and Orbitz offer deals on Las Vegas hotels and airline tickets and many also sell package deals that combine hotel, flight and sometimes even rental cars with big discounts. Kayak and Fly.com compare multiple sites to find the best deals.
4. Call hotels and resorts directly to find lodging deals. Almost every hotel and resort in Las Vegas offers special promotions and deals if you book directly through its website.
5. Sign up for casino players clubs. Every players club offers special promotions just for signing up and most are free. Using a players club card when you gamble can earn you free meals, hotel rooms and other perks after you reach a certain spending level, but sometimes just having a membership card can make you eligible for discounts on hotels, rental cars and meals.
6. Compare deals on Cheapo Vegas. The Cheapo Vegas website lists information about all the best cheap deals on hotels, food, car rentals, flights and attractions in Las Vegas. The website also compares deals, so users decide which one is the best for their needs.
Tags: Cheapo Vegas, find best, hotel rooms, offers special, offers special promotions, players club, rental cars
If you love the convenience of breakfast bars but are following a special diet, you can make your own nutritious and satisfying version without flour, gluten or eggs. Almond flour is an excellent option for gluten free recipes of all kinds and works especially well in this recipe. Try using the following measurements, then experiment by changing the type of seeds, nuts and dried fruit you use to create different varieties.
Instructions
1. Try baking these bars in a muffin pan as a variation.
Grease an 8-inch square baking dish with oil and set it aside. Preheat oven to 350 degrees.
Combine the almond flour, baking soda and salt in a small bowl, and the oil, honey and vanilla in a large bowl.
2. All types of nuts are delicious in homemade breakfast bars.
Gradually mix in the dry ingredients into the wet ingredients. After the mixture is well blended, stir in the coconut flakes, nuts, seeds and dried fruit.
3. Set your kitchen timer for 20 minutes.
Press the mixture evenly into the greased baking dish and bake for 20 minutes at 350 degrees.
4. Cut your gluten free breakfast bars into eight 2-inch by 4-inch rectangles and store in an airtight container.
Displaying bell peppers on a serving platter, serving them in an appetizer or preparing them for your favorite fajitas can be difficult. Making the slices uniform and not amateurish can seem beyond reach, never mind the frustration of removing their seeds and spongy centers. If you are planning a get-together or party and would like to save a lot of time and frustration, here is a very simple way to prepare your bell peppers quickly and easily.
Instructions
Removing the Fleshy Seeded Bell Pepper Core
1. Clean the bell peppers. A fruit and vegetable spray can be used to clean them if desired.
2. Set one bell pepper upright on the cutting board with the stem pointing upward. Using your knife, cut straight down the side of the bell pepper just to the side of the stem base. Your cut should have just missed the core and the bell pepper seeds.
3. Turn the bell pepper 180 degrees and cut the other side of the pepper. You should cut the area just beside the bell pepper stem and core. The core should again not be pierced.
4. Cut the remaining bell pepper flesh from the remaining two sides of the core, leaving the core intact.
5. Remove the remaining fleshy base of the bell pepper from the spongy white middle. This base can be used in soups or stored in the freezer for baked dishes. The core should be now completely removed from the flesh of the bell pepper. The spongy white middle and sides may even still be intact with the seeded core.
6. Discard the bell pepper core. Repeat the same process with the remaining bell peppers.
Uniform Bell Pepper Slicing
7. Place one of the sides of a cored bell pepper on the cutting board with the peel side facing up and the open side facing down. Positioning the bell pepper flesh this way provides a more stable foundation for slicing and making uniform cuts.
8. Cut the bell pepper side into uniform slices. The slices can range from very thin to thicker pieces. The important element is to keep the same thickness between slices.
9. Continue the same process with the remaining bell pepper sides. Cut the small bases of the bell pepper flesh off of the bell pepper core (explained in Step 5 of the previous section) using the same process.
10. Your bell pepper slices should be ready for serving or using with your favorite dishes.
Tags: bell pepper, bell pepper, bell peppers, bell pepper flesh, pepper flesh, remaining bell, same process
Sugarcane is a tall tropical grass, a species of Saccharum and in the Gramineae family, that originated in Asia. First cultivated for sugar in the middle ages, the sugarcane now supplies more than 70 percent of the world's sugar.
Harvesting
To harvest sugar from the cane, the cane is pressed to extract the juice. The juice is then evaporated, leaving behind a dark, sticky substance which is then further refined to produce the white crystal sugar we are most familiar with. The part of the plant nearest to the roots produces the most sugar.
Uses
Besides sugar, sugarcane also makes molasses, cane syrup and rum. It can also be used to produce ethanol, a type of alcohol.
Geography
Sugarcane grows as far north as Spain and as south as South Africa. In America, it is farmed in Florida, Louisiana, Texas and Hawaii.
Fun Fact
The typical American consumes 65.4 pounds of sugar each year.
Orange garnishes are highly respected among the beverage elite. They are comrades with both innovative and traditional cocktails, providing adequate citrus flavoring while heightening presentation. Add an orange garnish to your cocktail the next time you're feeling "fruity" by following these steps.
Instructions
Orange Wedge
1. Find the top of the orange by locating its "numb." Cut orange in half from top to bottom. This will create two equal halves.
2. Place orange halves with skin facing upwards. Cut, again, from top to bottom. You now have four orange wedges. (It is your personal preference how big you want your wedges. Of course, the bigger the wedge, the more flavor it provides; however, you do want to save room for the liquid part of the cocktail.)
3. Slice four orange quarters down the middle. This creates eight wedges. This size is most common because they provide just enough flavor without overfeeding your guests.
4. Position the juicy part of the orange wedges facing upwards. Cut a slit across the width; this is for presentation. To enhance the cocktail's appearance, place the orange wedge on the rim of the glass using this incision.
Orange Wheel
5. Cut off ends.
6. Create an incision from the orange's top, or numb, to its bottom. When done, and if so desired, this incision will make it much easier to place on the rim of the glass.
7. Position the orange so that the ends are facing your right and left. Choose an end to start with and begin slicing off wheels. Cut so the orange wheels are thin, but firm.
8. Place an orange wheel on the rim of your glass to enhance the presentation of your cocktail.
Tags: facing upwards, four orange, from bottom, orange wedges, this incision, your cocktail