Calabria is a region of Italy known for their hot peppers. While many varieties of hot pepper are grown in the region, most are referred to as Calabrian pepperoncino, and used in regional dishes. Growing pepper seeds from this region is the same as growing any hot pepper variety with similar cultural needs. Like all capsicum plants, Calabrian peppers require hot weather to flourish and develop the oils that give them their spiciness. The main varieties grown as Calabrian peppers are Italian cayenne, amando and ciliegia.
Instructions
1. Fill individual seed-starting pots with a sterile potting mix. Water the mix until it is evenly moist throughout but not soggy.
2. Plant each seed to a 1/4 inch depth in the center of a pot. Cover lightly with potting mix.
3. Cover the pots with a plastic bag. Place in a warm, 70 to 75 degree Fahrenheit room to germinate. Germination takes up to 14 days.
4. Remove the bag once sprouts appear. Move the plants to a sunny window sill in a warm room or place under grow lights for 16 hours a day.
5. Keep the soil moist at all times, watering as needed to maintain soil moisture.
6. Transplant hot peppers outside two weeks after all frost danger has passed in spring. Choose a well-draining, full-sun garden bed.
7. Plant Calabrian peppers in the bed to the same depth they were at in their seedling pot. Follow spacing requirements as outlined on the seed envelope for the specific pepper variety, or space plants approximately 18 inches apart in rows.
8. Provide 2 inches of water per plant each week. Apply a 2-inch layer of mulch around each pepper plant to preserve soil moisture while preventing weeds.
If you want to stock your pantry with a versatile food, buy several boxes of ramen noodles. You can use these noodles in stir-fries, as side dishes or as the foundation of a main entree with vegetables, meat or fish.
Instructions
1. Add vegetables to the ramen. Green onions, spinach, bok choy, snow peas, asparagus, broccoli, brussels sprouts, mushrooms and cabbage are good choices. Cut the vegetables into bite-sized pieces and saute them in a olive oil. Add the water and your favorite seasonings. Bring the mixture to a boil and simmer until the vegetables are tender.
2. Include protein your meal. Beat an egg lightly with a fork and add it to the simmering water just after the vegetables are cooked, but before you add the noodles. Or add tofu in place of the egg. Drain and cube the firm tofu, saute and stir it into your ramen meal.
3. Stir in additional flavor, as you like. Although ramen has it's own sauce mix, a bit of sesame oil, red pepper flakes and soy sauce will add a great flavor to your ramen meal.
Store de-fatted soy flour in an airtight container in a cool, dark pantry.
The benefits of soy are well-known and using soy flour in your baked goods is an effective way to add a bit of the isoflavones and protein to your diet. Soy flour is ground, whole, roasted soybeans. It comes in de-fatted and full fat varieties. Using soy flour in your baking produces tender, moist breads, muffins and other baked goods.
Instructions
1. Check the expiration date on the box or package of soy flour. The defatted kind lasts for up to one year in the pantry if stored in an airtight container.
2. Sniff the full fat soy flour. If it has a rancid or offensive odor, discard it. It becomes rancid at room temperature or if not stored properly in a refrigerator or freezer.
3. Check the flour for wiggling pests. Flour beetles infest dry goods, cereals, bran, dried fruits, nuts and chocolates. They are 3/16 inch long and reddish-brown in color. The pest has an elongated oval shape. If you spot any of these beetles in the flour, discard it immediately and check all other dry goods in your pantry for infestation.
Light fare at a baby shower will make it easier for guests to move around and chat with one another.
A baby shower is a big milestone for the parents of the expected baby and other family members. Food is a crucial element in this type of event, and feeding a large crowd with appetizing selections is important for a successful party. Planning the menu in advance with some old favorites and a few new twists will make your baby shower a hit and keep the hungry crowd happy.
Fruit
Fruit is a fresh choice that can be a finger food and will also satisfy that craving for something sweet. A healthy addition to the shower menu, large amounts of fruit can be served easily, and once they're prepared, there is no need for further fuss. Seasonal fruits, such as watermelon, cantaloupe, grapes and strawberries, are favorites. Make a large fruit salad and serve it in a carved watermelon as a bowl. As an alternative to a salad, cut and clean the fruit, arrange it on a large platter and serve it with a sweet cream cheese dip. Strawberries dipped in chocolate and arranged on a platter make an elegant display and a delicious treat.
Finger Sandwiches
Cucumber tea sandwiches are a baby shower favorite. Made open-faced on thin slices of French bread or as dainty triangles, cucumber tea sandwiches combine cucumber slices, bread and a light cream cheese spread. Chicken salad is an easy and tasty sandwich choice and makes for a great light tea-sized sandwich when placed on white or wheat bread and cut into quarters. A new twist is a tortilla wrap finger sandwich. Roll cream cheese, smoked ham and a few leaves of spinach in a tortilla and slice it into thin wheels for a great finger food choice on your sandwich platter. These choices can make a large number of small sandwiches.
Classic Favorites
Vegetable platters with an assortment of small fresh vegetables and dip are a baby shower staple. Add a relish tray with small pickle spears and olives for a savory addition to the menu. Hot foods that are easy and can be made in large batches to feed a crowd are macaroni and cheese, and meatballs---either barbecued, sweet and sour or Swedish style. Another cold favorite option is pasta or spaghetti salad; this favorite can be made ahead in a big batch and will add bulk to the menu.
Tags: baby shower, cream cheese, baby shower, finger food, will make
Mustard seeds are used to create a huge variety of prepared mustards.
Mustard, a condiment culled from the seeds of the mustard plant, is well known for adding a familiar flavor to salad dressings, sandwiches, roasts and sauces. Mustard is valued for a unique spicy sweetness, with flavors varying on the type of mustard seed, as well as the spices added to it during preparation. Stone, or coarse, ground mustard varies from other prepared mustards, offering a milder flavor with a rough consistency. In the kitchen, other types of mustard can be substituted in a pinch.
Mustard Seeds
The best substitution for store bought, and for some the preferred option, is a homemade coarse ground mustard. Mix one part mustard seeds, either white or brown, with equal parts apple cider vinegar, along with a clove of garlic, honey, and a pinch of salt and cinnamon. Add water until it reaches a desired consistency. Refrigerate for a day and a half, then remove the garlic and combine in a food processor.
Dijon or Brown Mustard
If mustard seeds are not on hand, or the mustard is needed more immediately, the second best choice is dijon mustard. The mustard is smoother and more tart than its coarse ground counterpart, due to the addition of wine vinegar during processing. Add to taste and use more sparingly than the recipe demands. Sugar or honey may need to be added to counter the sharpness of the substituted mustard.
Ground Mustard
Mustard powder, a normal pantry item in most home kitchens, will work, with some modifications. Mustard powder consists of brown and white mustard seeds that are dried and then pulverized into a powder. One teaspoon of dried mustard is the equivelant of one tablespoon of prepared. Cold water can be added to liquefy the mustard, if needed. Garlic powder, sugar or honey, and a small amount of vinegar can be added to taste.
Yellow Mustard
Most refrigerators in the U.S. contain a bottle of French's yellow mustard, which is popular on hot dogs, deviled eggs, and potato salad. Its signature electric yellow color is from turmeric, and it contains an additional tartness as it is high in vinegar. Yellow mustard can be used as a substitute for coarse ground mustard in some recipes, but should be used as a last resort and sparingly, as it will change both the flavor and color of the food it is being added to.
Kumquats, depending on the species, resemble tiny round or oval oranges, about an inch to 2 inches in length. These fruits are a good source of vitamins A and C, as well as fiber. Kumquats have a variety of culinary uses. They may be candied or pickled, used in kabobs, made into jellies, marmalade and chutney, or used as an ingredient in cakes and pies. They add color and flavor when sliced, in salads or as a garnish for either hot or iced tea. Their flavors mingle well with poultry, pork, duck, lamb, fish and seafood. They may be used to flavor liquors and, with leaves attached, are stunning as a garnish for martinis.
Instructions
1. Choose kumquats that are firm to the touch and free of bruises or blemishes. Kumquats can be stored in a plastic container in the refrigerator for up to three weeks.
2. Eat a kumquat whole, with the skin on, as you would eat a grape. They have a lovely sweet, yellow-orange to orange or even red outer skin and a zesty, tart inner flesh. Hold the kumquat between your thumb and forefinger and gently roll back and forth several times to release the essential oils in the skin. Pop into your mouth whole, discarding the seeds as you would with a grape.
3. Cut the fruit in half, if you prefer. Remove the seeds and then dip the cut side of the fruit in sugar before eating.
4. Slice the kumquats and add to salads or other dishes as a garnish. You can also puree them for sauces.
The Hamptons have become not only the ultimate getaway for summer for New Yorkers but a great way to escape the hectic vibe of the City. With beautiful beaches, luxurious vacation homes and a slower pace, spending time in the Hamptons can fill one with ease. And what better way to start off your weekend than sleeping in and letting someone else cook and clean? Here are some suggestions on where to go for weekend brunch in the Hamptons.
Instructions
1. Seek out solace in Sag Harbor. There you will find the New Paradise Cafe (126 Main Street, (631) 725-6080) which serves brunch on Saturday and Sunday from 9 a.m. to 3:30 p.m. Located in the rear of a bookstore, the establishment features a copper bar, a classic Americana look and Euro-Asian fusion cuisine. Recent highlights include a white bean-escarole soup, hot-pepper shrimp, whole fish like bass and the meatiest crab cakes in all of Sag Harbor. Finish with the blood orange sorbet if it's offered!
2. Return to Sag Harbor to feast on local flavors and make yourself at home in Estia's Little Kitchen (1615 Bridgehampton-Sag Harbor Turnpike, (631) 725-1045). Estia's serves eclectic versions of old favorites, such as a Cajun omelet (andouille, tomato, onion and pepper) and French toast made with thick Tuscan bread. There's plenty of salads, platters and sandwiches if you don't want breakfast items. Check out their website below for more details in "Resources."
3. Eat in East Hampton at health-conscious Babette's (66 Newtown Lane, (631) 329-5377). A cheery spot for brunch, the establishment has a retro vibe, outdoor dining, and brightly colored walls. Famous for their cinnamon-swirl French toast, Babette's is heavy on the vegetarian options (think lots of tofu in everything from BBQ to the Caesar salad) but has some chicken and seafood entrées as well.
4. Find French fare in Bridgehampton at Pierre's (2468 Main Street, (631) 537-5110), which serves brunch on Friday, Saturday and Sunday from 11 a.m. to 4 p.m. With its white curtains, large windows and immaculate dining room, Pierre's is a great place to relax before or after taking a stroll on the beach. Highlights on their menu include a seafood bisque, a tarte flambée, a lobster quiche and a hamburger with a sunny-side up egg and cheese. Check out their website for more details under "Resources."
Tags: Check their, Check their website, French toast, Main Street, more details
For hundreds of thousands of people who love to grill, but live in either an apartment, or a residence with no access to a yard, a grill pan is as close to the true experience of grilling as they can get. While it isn't quite the real thing, grilling with a grill pan can be enjoyable. The next time you have a hankering for a char-grilled steak, put away the briquettes and pull out the grill pan, instead.
Instructions
1. Buy the right pan for your purpose. There are a number of grill pans out there. There are a couple quick things to think about while you are shopping for one. The first is versatility. There are a great many grill pans that are small, and a lot of consumers buy those because they take up less space. Once they get their pan home, however, and they decide to use it to entertain, they find that preparing food for more than one or two people on it is frustrating. Also, many grill pans have a reverse side with a flat griddle. This is great if you want to do a griddled sandwich like a Monte Cristo or grilled cheese, or pan cakes. Lastly, there are non-stick pans and cast iron pans. Cast iron is recommended for two reasons. The first reason is that cast iron is more similar to the outdoor grill that you are trying to emulate. The second reason is that non-stick coatings tend to wear and chip away rather easily, especially when you scrub using a scouring brush. It is best to buy a large, double-sided grill pan with griddle made of cast iron.
2. Prep your pan. Since cast iron comes with a protective coating on it, it must be scrubbed clean before use. With hot water and a scouring pad, scrub your new pan, front and back, for several minutes. Once it is dry, it's time to season it. Cast iron must be seasoned before it is used, otherwise the food prepared on it will stick. Be sure to open a window in your kitchen before you do this step. On the stove, over high heat, apply a light coat of oil to the grill side. Let the pan "cook" for five or 10 minutes, until it stops smoking. Do this three or four times, and repeat on the griddle side.
3. Cook food the right way on your grill pan. When in doubt, use the rules that apply outdoor grilling on your indoor grill pan. As you would when grilling outdoors, coat the grill bars of your grill pan with a light coating of oil before you begin cooking. Grilling is a high temperature style of cooking. That is why when you grill outside, food rarely sticks. Using your grill pan for low temperature cooking will only lead to frustration and stuck-on food.
4. Clean your grill pan. If you have seasoned your grill pan properly and cooked your food over high heat, no matter what kind of food it is, your pan should clean relatively easy with soap, warm water and a mildly abrasive sponge. If you are still having issues getting it clean, throw some kosher salt on the grill pan and scrub it down with a scouring pad. The salt will act as an additional abrasive, and the food should come loose.
5. Store your grill pan appropriately. After washing it, dry your grill pan thoroughly. If you don't, the cast iron will begin to oxidize and rust. Storage for your grill pan is relatively easy. A grill pan is very durable, if you keep it dry. Be sure to re-season with a touch of light oil, however, before you put it away. This will keep the cast iron well protected. It will also make it easier for you to cook with the next time you take it out of the cupboard.
Tags: your grill, cast iron, grill pans, coat grill, grill with
Make sure you measure all ingredients exactly to ensure perfect bread.
The Black and Decker model B1561 All-In-One Bread Maker makes 1.5-pound loaves of bread and has five settings, including a setting for pasta. The "Super Rapid Bake" setting produces a white bread variation in a little more than an hour. The bread maker produces dinner rolls, long loaves, pretzels, pizza and bread braids. The machine automatically mixes, kneads and bakes. Add this to my Recipe Box.
Instructions
Ready the Machine
1. Open the lid of the bread maker and turn the baking pan to the left, which is the "unlock position." Turn the pan by holding the wire handle with both hands. Once the baking pan is unlocked, remove it by pulling straight up on the handle.
2. Once the baking pan is removed from the unit, fill it with bread ingredients according to the recipe you are using. This keeps ingredients from accidentally tumbling into the oven chamber.
3. Fasten the mixing paddle to the the shaft inside the baking pan. Line the flat side of the paddle with the flat side of the shaft and gently push the paddle on the shaft.
4. Place the baking pan in the oven chamber, making sure a notched side is facing you. Rotate the pan clockwise using both hands.
5. Close the lid and plug the bread machine into a 120-volt outlet. Two arrows in the display window will indicate "Basic Bread Type" and "Regular Crust." Also, "12:00 a.m." will flash in the display window. Set the clock if you plan to use the timer.
6. Select a basic loaf with a regular crust by pressing the "Start/Reset" button. Choose a different setting by pressing the "Bread Type" button, which scrolls through baking options. Choose a crust color by pressing the "Crust Color" button.
Activate the Machine
7. Start baking by pressing the "Start/Reset" button until it beeps. The "On" indicator light will glow red.
8. The machine will beep several times when the bread is done, and the red "On" light will flash.
9. The "Keep Warm" function automatically switches on when baking is complete. At the end of an hour, the red light will glow steadily to indicate that the unit is still on.
Tags: light will, Black Decker, both hands, bread maker, Bread Type, display window
Although technically a fruit, the tomato is more often treated as a vegetable when prepared. Tomatoes are packed with vitamins, including vitamins A, C and K and many of the B vitamins, such as niacin. Tomatoes are a good source of fiber, lycopene and folic acid as well.
Vitamin K
Vitamin K is quite prevalent in tomatoes and has an impact on healthy, strong bones. In fact, the Linus Pauling Institute at Oregon State University suggests that Vitamin K helps ward off osteoporosis if taken early and on a regular basis. (See Resource).
Vitamin C
Tomatoes are rich with vitamin C, an immune boosting power house. Vitamin C is noted for helping to fight off colds and illnesses as well as shortening down time if you do catch something.
Lycopene
Lycopene's cancer fighting attributes make tomatoes high on the must-eat list, as it helps to protect healthy cells from abnormal development and damage from free radicals. Certain age-related vision issues and cataracts are combated with lycopene as well. Lycopene is occasionally used as a cleanser to detoxify the body and flush out the system, which may be why tomatoes seem to help promote healthful liver function and reduce symptoms of jaundice and other liver diseases.
Your Heart
Lycopene also fights against heart disease, as does the niacin and potassium found in the tomatoes. Vitamin B6 and folic acid convert homocysteine, which have been linked to heart attacks, into healthy cells in the body, according to CookingNook.com.
Cholesterol
The niacin in tomatoes helps to lower cholesterol, as does the fiber, which also helps to regulate blood sugar levels. Naturally, you should consult with your physician when trying to lower your cholesterol, as they will be able to make a diet and exercise plan that fits your health history.
Stomach Values
Tomatoes tend to reduce the affects of morning sickness when pregnant and can even help with nausea and indigestion for both men and women, according to iLoveIndia.com. Because of its low caloric values, tomatoes are touted as s superfood in diets and nutrition guides. Be mindful that tomatoes do possess a fair amount of sugar, despite its health benefits.
Green salads can be customized to complement any meal.
Salads are a common side dish in restaurants and homes. Lettuce and spinach are the perfect base for green salads and can be topped with other vegetables and fruits to provide variety and high nutritional value. Most grocery stores carry packages of prewashed greens that allow you to make a salad in only a few minutes.
Caesar Salad
Mix pieces of romaine lettuce with Caesar salad dressing and top with crumbled bacon, grated Parmesan cheese and garlic croutons.
Greek Salad
Coat mixed greens with Greek dressing and top with chopped tomato and cucumber, feta cheese, sliced black olives and salt and pepper croutons.
Raspberry Spinach Salad
Mix baby spinach leaves with raspberry vinaigrette and top with fresh raspberries, sliced red onion and toasted almond slivers.
Waldorf Salad
Mix together 3 tbsp. of plain yogurt and 1 tbsp. of lemon juice. Use the mixture to coat a bowl of chopped apples, red grapes, raisins, celery and toasted walnuts. Place the mixture on a bed of crisp iceberg lettuce to serve.
Green Salad With Goat Cheese and Pecans
Drizzle mixed greens with honey mustard dressing and top with crumbled goat cheese, toasted pecans, chopped red bell pepper and dried cranberries.
Tomato Salad With Garlic
Layer beds of iceberg lettuce with a variety of chopped tomatoes, freshly snipped basil, and toasted pumpkin and sunflower seeds. Drizzle with garlic vinaigrette before serving.
Pear and Roquefort Cheese Salad
Top mixed greens with slices of pear, avocado, green onions, crumbled Roquefort cheese and toasted pecans. Drizzle with honey mustard vinaigrette before serving.
Strawberry Spinach Salad
Toss baby spinach leaves with creamy poppy seed dressing. Top with sliced strawberries and green onions and toasted slivered almonds.
Asian Salad
Toss mixed greens with Asian sesame dressing. Top with snow peas, grated carrot, dried cherries and crunchy noodles.
Pomegranate Spinach Salad
Top spinach leaves with drained mandarin slices, pomegranate seeds and thin slices of red onion.
Garden Salad
Combine mixed greens with chopped bell peppers, shredded carrot, broccoli and cauliflower florets, and grated cheddar cheese. Top with your choice of croutons and salad dressing.
A pork chop is a cut of meat from the loin of a pig. The National Pork Board states people call pork chops by different names based on where the cut of meat came from on a pig. Rib chops come from the center of the loin. Sirloin chops come from the area of a pig's hip. Top loin chops, or center cut chops, come from an area close to a pig's head. Blade chops come from the top of the loin shoulder.
Instructions
Braised Pork Chops
1. Mix a cup of flour with a couple of teaspoons of salt, a quarter teaspoon of pepper and a half teaspoon of crushed rosemary. Place the flour mixture on a plate or in a flat container.
2. Pat four pork chops dry with a paper towel and lightly coat them with the flour mixture. Shake off the excess flour.
3. Place a tablespoon of vegetable oil in a large, heavy frying pan and heat it over medium-high heat. Once the pan is hot, brown the pork chops on both sides. Do not crowd the chops. Carefully remove the excess oil from the pan.
4. Cover the meat with four cups of chicken broth or three cups of chicken broth and one cup of white wine. Cover the pan and let the chops simmer on the stove for one to three hours. A food thermometer placed in the chops should read 160-degrees F before you eat them.
Sautéed Pork Chops
5. Heat a half tablespoon of vegetable oil in a big, heavy frying pan over medium-high heat.
6. Place a pork chop in the pan and let it cook for up to 5 minutes, until the side is browned. Turn the pork chop with a pair of tongs to brown the other side (approximately 5 minutes).
7. Continue to cook the pork until the internal temperature of the pork chop is 160 degrees F.
Grilled Pork Chops
8. Marinate four pork chops in two cups of your favorite barbecue sauce and a spice mix made of one cup of paprika, three and a half tablespoons of sugar and a half teaspoon of onion powder. Marinate for 8 hours in a refrigerator.
9. Clean the grill and coat the racks with vegetable oil.
10. Preheat the grill so it is hot enough to make sear marks on the pork and place the chops on the rack. Turn the chops occasionally using tongs. The chops are done when their internal temperature reads 160 degrees F on a meat thermometer.
Tags: chops come, chops come from, come from, pork chop, chicken broth
A member of the Solanaceae family, the tomatillo (Physalis philadelphica) is a spherical vegetable native to Central and South America. The fruit is related to the tomato, and is sometimes called a "husky tomato" because of its inedible, paperlike husk. Common in Mexican sauces, dishes and soups, the tomatillo has a tangy flavor when raw, but turns a bit sweeter once cooked. Tomatillos can be selected based on ripeness, color, texture and size.
Instructions
1. Pick garden fresh tomatillos off the vine three to four months after planting. Like many fruits, tomatillos start off as a flower and then the outer calyx becomes the husk that incubates the orblike fruit. The fruit is normally picked when ripe, which is indicated by the split husk and the exposed the inner skin. However, sometimes, the tomatillos can be harvested earlier and ripened off the vine, for a week in a paper bag. This precaution is to prevent the fruit from becoming overripe, which could result in a loss of flavor and the fruit becoming seedier.
2. Inspect the color of the tomatillo, which can be green, red, yellow or purple, depending on the variety. Green is the most common color for the fruit, and the hue should be bright and vivid -- this will indicate that the fruit is well-hydrated and fresh. There shouldn't be any brown spots on the husk or inner fruit, and the veins on the husk should not be discolored.
3. Touch the fruit and gently squeeze its flesh, as it should be firm and taut. Texture is important when choosing a tomatillo. Under the husk, the skin of the fruit is thin, thus it should be easy to feel any soft spots. When cutting the tomatillo open, the inside should be a pale green and meatier than a tomato. Softness in the fruits can indicate that the fruit is past its prime, and a squishy texture can indicate the beginning of decay.
4. Select the right size depending on the culinary usage. Tomatillos are a small fruit, generally ranging between 1 to 2 inches. Smaller tomatillos tend to be sweeter, but larger fruits are meatier and more substantial. For salsas and mole sauces, the smaller tomatillos can add more flavor to the dish. Larger tomatillos are often cut in half and fried or added to stews.
Smartware cookware is a new brand of silicone bake ware. It is available in a range of sizes, shapes and colors. The product, like many silicone-cookware items, requires some skill to use properly. Learning handle your Smartware properly will help you get the most out of your cookware.
The Nature of Smartware
Unlike metal and crockery-based bake ware, silicone cooking equipment has specific strengths and weaknesses. Learning the nature of the product will allow you to use your new items with confidence and security.
Silicone cookware, unlike metal, glass and earthenware tools, is flexible and can be pierced with a knife, fork or other pointed object. In many instances, it also needs support to be safely moved from one surface to another. On the other hand, it heats evenly, resists scorching its contents, cools quickly for safe handling and prevents food from sticking. The balance of pros and cons makes the use of Smartware a matter of choice, educated technique and intended use.
Reduced Sticking
For many users, the advantage of reduced sticking combined with a flexible pan that can be eased away from baked products is the ultimate selling point. If you are making shaped baked goods in a baking mold, Smartware can improve the results of your baking. Cakes will turn out more easily, with less sticking and the ability to flex and pull the pan from the cake rather than trying to pull the cake from the pan. Less damage is involved, and clean-up is comparatively simple.
In some instances, users recommend using the grease-and-flour method of traditional baking to ensure the perfect release of baked goods. In the case of foods with very low fat content or delicate structure, this recommendation may make the final difference between very good and perfect release.
Even Heat Transfer
Most solid cookware heats unevenly, concentrating heat in the corners and edges, failing to transfer the heat as well to broad expanses over the entire pan. Silicone-based cookware, including Smartware, retains heat very poorly. Because of this, it does not get hot spots to the degree that solid material does. Heat doesn't "build up," but is transferred at a steady pace to the food within. Corners and edges don't overheat, and there is little fear of scorching one portion of a recipe while leaving the remainder of the dish uncooked.
Smartware is not a great choice for recipes that are improved with browning, and crunch where the food meets the pan. It is not intended for stove-top use, either: if foods need pre-browning, use a separate pan. Smartware is baking ware, not saute ware.
Extra Support
Because it is soft and flexible, Smartware often needs additional support when being transferred from one surface to another. While the walls of Smartware are well designed to remain stable, even when filled with a fluid batter, the elastic bend and droop of the silicone doesn't provide much of a stable base to hold the weight. The answer is to place your Smartware on a cooking sheet, trivet or other oven-safe supporting base. Then, move the base, rather than lifting the Smartware directly.
Some Smartware comes with its own support trivet. Use it as instructed. If you are using a piece without a trivet and feel that some additional support is needed to keep the pan steady and unbent, follow your instinct and use a cooking sheet. For all the advantages of Smartware, it remains important to remember that it isn't solid material that just happens to bend and twist when you want it to--it bends and twists every time gravity comes into play without support to resist. Use support habitually and you will be pleased. Forget to use support, and you can lose an entire recipe.
Care and General Use
Smartware is dishwasher safe. It can go directly from freezer to oven without fear of shattering. It is safe at high temperatures. However, it still needs special care. Never use sharp, pointed tools on Smartware. Once you have pierced a hole in the silicone, the hole is there for good. Don't use metal scouring pads on accumulated food: use nylon or soft bristles rather than any tool that may gouge the soft surface. Don't clean your Smartware with strong chemicals. Storage is a dream: because it is soft and flexible, it can be rolled, stacked, stuffed into containers and otherwise stored as suits your kitchen and your needs.
Tags: rather than, your Smartware, additional support, bake ware, baked goods
The inside of fresh ginger root is yellow in color.
Ginger isn't just a spicy and sweet treat found in everything from ales to meals; the spice is also known for its ability to calm nausea, improve digestion and battle afternoon fatigue. When working with ginger in the kitchen, the root must be prepared before it can be used in a recipe. Grating ginger is one form of preparation, which can be accomplished with just a few ordinary culinary tools.
Instructions
1. Weigh the desired amount of ginger root. Allow 1/8 to 1/4 of an ounce extra for possible waste. Rinse the ginger root under running water for 5 to 10 seconds.
2. Gently peel the skin from the ginger root by scraping the inside tip of the teaspoon against it. Peel over a bowl or plate to catch the peelings and reduce clean-up.
3. Secure the rasp above the bowl or dish with one hand, then drag the clean and skinless piece of ginger root across it back and forth lengthwise with the other. The bowl or dish will catch the grated ginger.
4. Periodically hold the rasp vertically over the bowl and gently move the backside of the spoon over it to loosen any clinging ginger.
Lemongrass is a plant commonly found in Malaysia, Indonesia and the Philippines, although its origins can be traced back to India. While its uses were originally more ritual in nature, the health benefits of lemongrass in medicinal applications are well known to many cultures. Lemongrass, also known as citronella, is used as a natural deterrent to bug infestation and even in pet-behavior modification. Lemongrass is also widely used in compounds that are used for aroma therapy and natural oil treatments.
Beneficial Elements
The essential oil from lemongrass contains myrcene, geranyl acetate, limonene and other elements that are considered to be beneficial. Lemongrass also contains beta carotene, an antioxidant which has been found to be useful in healthy cell and tissue growth in the body. The citral and citronellas components of lemongrass have been found to be effective in aroma therapy treatment.
Uses
The use of the leaves and the stalk have been said to render a variety of beneficial results. Lemongrass has been reported to have antimicrobial and antibacterial qualities, which can help heal infections both internally and externally. It also is said to have anti-fungal and antiseptic qualities that have led to its use in topical compounds for the treatment of wounds, insect bites and other skin irritations. It is said to have astringent qualities, which not only aid in the clotting of blood in open wounds, but also promote proper blood circulation and prevent contraction of hair follicles, gums and blood vessels.
Other Uses
Lemongrass is also reported to have analgesic properties, which help reduce pain from inflammation of muscles, joints, tendons and other parts of the body, according to the National Library of Medicine. It has been used to treat pain caused by viral infections such as colds and influenza, as well as oral maladies found in the gums and teeth. Lemongrass has been used for many years in some Asian cultures for reducing fevers resulting from viral infections and inflammation. It is said to be an effective diuretic that helps increase urination to aid in digestion and maintains healthy blood pressure and kidney function.
Aesthetic Aspects
The culinary applications of lemongrass fight acidity and spiciness, as well as add a pleasing taste and aroma to foods and teas.
The use of this plant in the treatment of general malaise is becoming more common. Lemongrass has been used as a sedative in Asian medicine for many years because of its apparent calming effect. More recently, it has been applied in various treatments for symptoms of depression and fatigue.
Forms of the Application of Lemongrass
The entire lemongrass plant has been used for its beneficial aspects in the treatment of infections, inflammations and other maladies. The brewing of lemongrass leaves for tea has been used for centuries as a general mood enhancer, as well as a beneficial tonic. The stalks are rendered into analgesics and fungicides when they are boiled and mixed into topical compounds. The treatment for keratomycosis, an inflammation of the eye, can be made by formulating a liquid from renderings of the plant.
Tags: been used, Lemongrass also, Lemongrass been, aroma therapy, been found, compounds treatment, have been
When accenting a dessert with slices of fresh fruit, top the produce with a handmade glaze. The tasty glaze will help seal the artfully arranged fruit topping in place, as well as add a decorative shine to the dessert. Use fruit, such as strawberries, peaches, blueberries, red and green grapes, kiwi, raspberries and blackberries to add vibrant color and freshness to custard tarts and cakes. The fruit will help balance the sweetness of frosting and other rich dessert toppings.
Instructions
1. Clean, peel and slice the fresh fruit and arrange it on top of the dessert.
2. Create the glaze by heating 1/2 cup of apricot jam or preserves, along with 1 tbsp. of water, in a saucepan over medium heat until the mixture becomes a liquid. Substitute strawberry or red currant jam or preserves for the apricot if you desire.
3. Remove the melted jam from the heat and pour it through a fine wire strainer to separate any fruit pieces. Allow the glaze to cool down until it is just warm.
4. Dip a small pastry brush into the warm glaze and spread a thin layer all over the fruit. Refrigerate the dessert if you don't plan on serving it right away.
Vinegar and oil are among the more difficult spills to remove from fabric, but that is no reason to avoid your favorite Italian-style dressing. If you get vinaigrette on your clothes, quick action is the key to avoiding a lifelong oil-based stain. With preparation, you can eliminate the stain in a single wash cycle, returning your clothes to prespill condition. Treat the stain as soon as possible for the best results.
Instructions
1. Apply a stain treatment to the entire area. Select a stain treatment designed to be applied before you wash the garment instead of a stain treatment used as a wash additive.
2. Place a towel under the garment to avoid any seeping onto your counter or washing machine. If there is risk of the stain seeping through a layer of the clothing, place a small towel directly beneath the stain as well. Lay the garment flat to allow the treatment to soak into the dressing. Let the stain treatment rest on the dressing spill for the recommended time according to the package directions. Color damage may occur with some stain treatments, so use caution if you let it sit longer.
3. Wash the garment with your usual detergent in the wash cycle recommended for that piece of clothing. Select a wash cycle with the hottest water recommended by the clothing care instructions. Do not use a wash cycle that is not recommended for the garment so you do not risk damaging it.
4. Check the stain after the wash cycle. Repeat the treatment if it is not fully removed. Then, dry the garment according to the care instructions, or as you normally would.
Tags: wash cycle, stain treatment, care instructions, your clothes
The Tootsie Pop: the candy that has inspired decades of sage-like musings. Getting to the center of these chewy suckers remains a topic of fascination in spite of the fact that we've known all along what lies inside. Heck, it's in the name itself. In any event, there are several ways to get to the center of a Tootsie Pop.
Instructions
1. Pick your poison. A Tootsie Pop's chewy chocolate center is protected by a thick shell of hard candy whose flavors are indicated by the various colored wrappers. Special editions and holiday versions aside, your classic choices will be grape, cherry, orange, chocolate and raspberry.
2. Try the lick method. The age-old question, after all, is "How many licks?" This method should only be employed if you are committed to spending a great deal of time licking and counting. So as not to lose count, it is suggested that you stop occasionally to write your current tally down. Few people have seen this experiment through without cheating, so good luck.
3. Pop the lollipop in your mouth. Sucking is still a gradual process, but it's a heck of a lot faster than a barrage of licks. Your tongue may very well thank you for the hardship it will be spared. After a few minutes, a chocolaty core will be your reward.
4. Suck the Tootsie Pop until you see the first telltale hints of chewy goodness, then bite down. In this case, it will be the roof of your mouth that thanks you for being spared, as continual Tootsie Pop consumption can sometimes rub the area raw. This method allows you to enjoy the tactile sensation of chewy mixed with hard candy crunch.
5. Unwrap the Tootsie Pop and simply chomp down. The owl in the commercial managed to pull it off after only three licks. However, your teeth may not thank you for attempting this approach.
6. Crack the sucker on a hard surface, thus shattering the protective barrier and getting straight to the heart of the matter. In this case, you may feel robbed of the sense of accomplishment you can only get from working your way through the fruity shell to get to the prize.
Tags: hard candy, this case, This method, your mouth
Kids love helping transform everyday foods into ghoulishly cute Halloween treats.
Whether you are throwing a Halloween bash, handing out treats on Halloween night or just having spooky fun in the kitchen, creative Halloween treats are something you can enjoy making, eating and, especially, sharing. Keeping it simple allows you to create a variety of cute Halloween treats in less time without sacrificing taste, clever presentation and overwhelming approval.
Dracula Cookies
These cookies transform Dracula from icily creepy into adorably spooky. Place six hazelnut truffles on a wax paper-lined pan and place in the freezer for 10 minutes. Microwave 5 oz. of white candy coating in a bowl until melted and smooth. Cover each truffle completely with the candy coating by dipping and allowing the excess to drip off. Return to the pan and harden in the refrigerator. Cut a fruit roll-up into 2 1/2-by-1 1/2-inch strips. Redip the truffles in the candy coating and place each on a chocolate sandwich cookie. For the cape, wrap a fruit roll-up strip around the base of each truffle and allow to set. Using black decorating icing, pipe on hair, eyes and a mouth on each truffle. Cut six slivered almonds in half and use for the fangs.
Chocolate-Covered Ghost Pretzels
A delicious Halloween treat couldn't be easier to make than these ghosts. Microwave some white candy coating in a bowl until melted and smooth. Dip the desired number of pretzel rods one at a time into the candy coating, about one-third of the way. Allow the excess to drip off. Place the coated pretzels in a cup chocolate-side up for 20 minutes to set. Use a black marker with edible ink to gently draw spooky faces on the candy coating of each pretzel.
Hocus-Pocus Hats
This witch hat-inspired treat holds a tricky Halloween surprise inside. Fill 12 chocolate sugar cones with softened ice cream. Place a Halloween-themed icing decoration in each cone, faceup. Freeze the cones for three hours to harden. Microwave 1/2 cup of chocolate chips in a bowl until melted and smooth. Spread a teaspoon of melted chocolate onto each of 12 chocolate wafers. Place the filled ice cream cones on top of the chocolate wafers, coat the edges with Halloween-colored sprinkles and store in the freezer until you are ready to eat them.
Daddy Longlegs Cupcake
You'll look at spiders in a whole new way after giving these cute and creepy cupcakes a try. Frost a chocolate cupcake with chocolate icing and coat it with chocolate sprinkles. Place two "eyes" onto the cupcake using eye-shaped candies such as Bassett's Liquorice Allsorts. Cut eight 4-inch strands of black string lace licorice. Bend the strands in half and crease. Push four licorice strands into each opposing side of the cupcake to create eight spider legs.
Tags: candy coating, bowl until, bowl until melted, each truffle, Halloween treats, melted smooth
Apples are versatile. They come in a variety of types, each with its own distinct flavor and cooking characteristics, and they store well. While apples are always available at the grocery store, they are usually shipped many hundreds of miles under less-than-desirable storage conditions. They are a far cry from the fresh ones you get growing and storing your own apples or picking a few bushels at a local orchard.
Instructions
1. Pick only mature fall apples. Summer apples do not store as well.
2. Leave the stems on.
3. Inspect the apples before placing them in storage in the root cellar. Remove any bruised apples, and use them in recipes or can some applesauce.
4. Store apples in relatively shallow layers. Wooden apple crates are fine, but don't use a container that is much deeper than that.
5. Maintain a root cellar temperature of, ideally, 32 degrees Fahrenheit with relative humidity around 80 percent. You can store apples at higher temperatures, but you should increase the relative humidity to 90 percent. Also, higher temperatures will decrease the storage life of the apples. Kept in ideal conditions, apples should last until spring.
Tags: higher temperatures, relative humidity, store well
Wine making is a delicate process. It requires a dry, dark room set at the perfect humidity levels. Mold can grow occasionally for many reasons, especially in damp environments where organic objects, such as wood, are present. The best solution is to keep the cellar the right level of humidity. It is helpful to keep it clean and dry at all times. Once mold has affected the wine, it can still be salvaged but it must be tested to check that it is still good.
Instructions
1. Transfer wine to secondary container, making sure that you don't transfer the mold with it.
2. Add two tablets of Campden, dissolved and crushed, along with 1 tsp. of lemon juice to a gallon of the wine. Refit the airlock after making sure it has been sterilized and the water inside it changed. Let it sit for a day.
3. Pour a cup of the wine and taste it. This is how you can test it at home if you can't get a microbiological examination done. If it tastes normal, then it most likely is.
4. Clean the wine bottles. It is advisable to mist them with a sulfite solution purchased from a hardware store, once you have cleaned them.
5. Use non-organic material to seal your wine, as cork can mold over time.
Warm and chewy, homemade tortillas are an excellent way to enjoy a more authentic Mexican dining experience. Flour tortillas are an excellent complement to any meal but an especially important part of burritos, tacos, enchiladas and fajitas. Store-bought tortillas often have a high amount of preservatives, which can alter the taste and consistency of a dish. Tortillas are simple to make and can be tailored with seasonings to make them perfect for any homemade dish.
Flour
Gluten content in flour is the key ingredient in chewy baked goods. While a slight chewiness can be a good attribute of tortillas, too much gluten can make them tough and difficult to eat. Use standard, all-purpose flour, as it has a gluten content around 9 to 12 percent. It's also possible to use pastry flour, as the gluten content weighs in around 9 to 10 percent. Avoid using cake flour and bread flour, as the gluten contents are too high for tortillas and flat breads.
Fat
All tortillas need fat to act as a browning and binding agent. For more traditional Mexican tortillas use lard. Many Americans are opposed to the use of lard, however, as it is made from rendered animal fats and is thus high in saturated fats. Shortening can be used in place of lard, though shortening is made from hydrogenated oils and may come with similar fat contents and health concerns. Canola and vegetable oil are better alternatives to lard and tend to offer more flavor than shortening. Fat should be proportioned at 1 ½ to 2 ½ tablespoons of fat per 1 cup of flour.
Liquid
Warm water in the proportion of 1 to 1 ¼ cups should be added per 3 cups of flour. Water aids in the binding of gluten and making a more solid dough, and warm water can make the dough softer and easier to work with.
Other Ingredients
For softer, fluffier tortillas, add a small amount of baking powder. Fluffy tortillas are often found in Southwestern or Tex-Mex cooking, but traditional Mexican tortillas are entirely flat. Add baking powder in amounts of ¼ teaspoon per cup of flour. Sift baking powder into the dry ingredients before liquids are added to the recipe.
Add salt for flavor in amounts around ½ teaspoon per cup of flour. Adjust the salt to taste.
Mixing and Cooking Tortillas
Ingredients should be mixed by hand or with a food processor, though it is important not to overwork the dough. Overworked dough produces tough tortillas. Mix the ingredients to the point of complete integration and allow the dough to rest for 10 minutes. The dough should be kneaded gently and again allowed to rest for 10 minutes. Finally, make the dough into small balls, about 1 ½ inches wide for small tortillas, and 2 ½ to 3 inches wide for larger, burrito-sized tortillas. Place balls on a dry, hot griddle or frying pan and allow to cook on the bottom until blisters appear on the tortilla, then smash the ball flat and cook on each side for 30 to 45 seconds.
Tartar sauce is a classic accompaniment to fish; its creamy mayonnaise base is accentuated by tart lemon juice, mustard, and diced pickles. Unfortunately, when people have fish for dinner they can get stuck in the tartar sauce rut. With a little creativity, your ho-hum seafood entr e can be elevated to gourmet fare.
Cocktail Sauce
While this condiment is normally paired with shellfish, cocktail sauce can offer a refreshing twist to fried fish that is normally slathered in tartar sauce. This sauce is deceptively easy to make; ketchup, lemon juice and horseradish are this seemingly gourmet condiment's basic ingredients. For a simple cocktail sauce, combine ½ cup of ketchup, 1 tbsp. of prepared horseradish and 1 tsp. of lemon juice. Feel free to change the ratio of ingredients; for a milder cocktail, for example, use less horseradish. If you're feeling adventurous, add a little hot sauce or Worcestershire to your cocktail sauce to give it an additional kick.
Aioli
Aioli is a traditional French garlic sauce that can complement many varieties of fish. Essentially a homemade garlic mayonnaise, aioli can also be used as a vegetable dip and sandwich condiment. Place four cloves of garlic and 1/8 tsp. salt into a food processor; pulse until finely ground. Transfer the minced garlic to a bowl. Whisk in 1 tsp. of Dijon mustard until the garlic and salt are fully incorporated; beat two raw egg yolks into the mustard mixture. Drizzle ½ cup of extra virgin olive oil into the bowl, whisking constantly until the mixture comes together; the oil should blend in completely and not separate. Add ½ tsp. of cold water and 1 tsp. of lemon juice to the sauce; whisk until thoroughly combined. Slowly drizzle in more olive oil until the aioli becomes the consistency of thin mayonnaise. Use a light hand with the oil; the aioli will continue to thicken the more you blend it.
Chutney
Similar to salsa or relish, chutney can be made with a wide range of ingredients and has no set recipe. Fruits, vegetables and herbs all have a place in this versatile condiment. To add an exotic finish to blackened fish, try classic mango chutney. Heat oil in a saut pan; add red chili flakes, to taste, until just toasted. Add diced onion and bell peppers and cook until soft. Add grated ginger to flavor the oil. Once the mixture is aromatic, add coarsely chopped fresh mango and saut until the mango is slightly softened. Create a dressing of pineapple juice, sugar, curry powder and vinegar. Combine the mango mixture with the dressing and simmer until the flavors are combined. If desired, add coarsely chopped nuts and raisins to add texture to the chutney.
Cucumber-Dill Sauce
Many fish dishes -- especially salmon -- can be accentuated with a simple finish of cucumber-dill sauce. This creamy sauce will play off of the unctuous flavor of oil-rich fish and provide a refreshing background flavor to your entr e. Grate a cucumber on the wide-holed side of a box grater. Lightly salt the cucumber shreds and place on a paper towel to drain for 10 minutes. Mix 1 cup of plain Greek-style yogurt with 1 tbsp. of mayonnaise. Add dill weed to taste -- fresh is best, but if using dried only use half the amount you would of fresh. Add the cucumber, one small clove of minced fresh garlic, a splash of lemon juice and a pinch of salt, if desired; stir to combine. Refrigerate the sauce for at least one hour before serving.
Tags: lemon juice, cocktail sauce, coarsely chopped, fish dinner, garlic salt
It is very important to know cook any pork recipe properly. Undercooked pork can cause a variety of unpleasant things. The good news is that pork chops are the easiest of all pork recipes to cook.
Instructions
1. Make sure your pork is thoroughly defrosted. If it isn't, run it under some cold water until it finishes. Rinse your pork chops off and place them on a plate.
2. Get out a package of Kraft's Shake 'n Bake Pork Chop Mix. This stuff is so easy to use and the absolute tastiest. The coating keeps the juices inside the pork so that it doesn't become too dry. Each package comes with two bags and two sets of mix. You will only need one of each for this recipe.
3. Open your bag and add some of the mix, but not all of it. Now add your first pork chop and close the bag with the little twist tie. Now with one hand on each end of the bag shake until the pork chop is coated on both sides. Place your finished pork chop on the baking sheet. Do this one at a time until all pork chops are completely coated. You will have to add the rest of the mix about half way through to finish all the pork chops.
4. Turn your oven to 425 degrees and when it is preheated you can add your pork chops. Cooking times vary depending on the thickness of your pork chops. The average cooking time is 25 minutes but make sure you check your pork with a cooking thermometer. The internal temperature should be 160 degrees.
5. When your pork chops are done turn the oven off and remove them. Transfer them to a serving plate and serve hot.
Tags: pork chops, your pork, your pork chops, pork chop, chops easiest, chops easiest pork, easiest pork
Some people recall a nice, hot bowl of Cream of Wheat being the ideal breakfast on a cold morning. Those wanting to spread the gospel to their own children have a wide variety of colorful breakfast cereals to contend with, but it only takes a few easy tricks to get kids to eat Cream of Wheat.
Instructions
1. Make the batch of farina nice and thick so it will not be thinned out when other things are added. Stir well while cooking so that the mixture will be smooth and free of large lumps.
2. Add real butter and milk to each bowl of Cream of Wheat to give it a rich and creamy texture. Some people find that adding a couple drops of vanilla extract gives the cereal a very nice taste.
3. Add a bit of jam or jelly to the mixture for the child that enjoys cereals with a fruit flavor. A child might even enjoy adding it himself using a bottle of squeezable jam.
4. Put a couple of drops of food coloring into the Cream of Wheat to make the cereal the child's favorite color. Let the child try a color combination of his own.
5. Don't forget about the tried-and-true additions to this hot cereal. Make sure there is plenty of honey, plain sugar, brown sugar and cinnamon available.
6. For the truly daring child, offer a variety of fresh fruits and chopped nuts.
Tags: Cream Wheat, bowl Cream, bowl Cream Wheat, couple drops, Some people
Breakfast is the most important meal of the day. However, it is also a meal that happens during a busy time of day. For that reason, many people often neglect breakfast. You just don't have time in the morning to make a meal. Well, there are no more excuses. Thanks to the microwave, you can now cook a quick breakfast of grits and eggs that doesn't require spending time laboring over the stove.
Instructions
Grits
1. Place 1/4 cup of grits inside of a small plastic or glass bowl.
2. Add 1 cup of water to the grits. For creamier grits, add milk instead of water.
3. Add a pinch of salt inside the bowl. If you like, you can also add a small pat of butter.
4. Cook the grits in the microwave for 2 minutes.
5. Remove the grits from the microwave, and stir them.
6. Heat the grits in the microwave for another 2 minutes.
7. Remove the grits from the microwave oven. Allow the grits to cool before eating.
Eggs
8. Crack open the shell of your egg. Empty the egg into a small plastic or glass bowl.
9. Add 2 tsp. of water or milk inside the bowl. Although they are optional, water and milk will cause your eggs to be fluffy and light. Sprinkle salt and pepper inside of the bowl if you desire to add flavor to the eggs.
10. Use a spoon to stir the egg, water and seasonings together inside of the bowl.
11. Place the bowl inside of the microwave, and set the timer. For a 600-watt microwave oven, set the timer for 45 seconds.
12. Remove the bowl from the microwave, and stir the contents that are in the bowl. Place the bowl back inside of the microwave for another 60 seconds to finish cooking. Remove the bowl from the microwave, and stir the eggs to scramble.
Tags: from microwave, inside bowl, from microwave stir, microwave stir, bowl from
Traditional recipes for Focaccia bread call for long kneading by hand. This recipe allows you to make the herbed Italian flat hearth bread faster by using an electric mixer.
Instructions
1. In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over water, stir gently until dissolved.
2. Let stand in a warm place until a thin layer of foam forms on the surface, about 5 minutes.
3. With a bowl using a heavy duty electric mixer, combine oil, salt, 3 cups of flour and the yeast mixture.
4. Beat at medium speed until dough is elastic.
5. Add 1/2 cup more of the flour, beat until dough is stiff.
6. Transfer dough to lightly dusted (with flour) cutting board. Knead until smooth and elastic.
7. Add remaining flour as necessary to make dough not sticky. Shape dough into a ball.
8. Place in well-oiled bowl and turn dough to coat completely. Cover the bowl tightly with plastic wrap.
9. Let rise in a warm, draft-free place until doubled in size--1 to 3 hours.
10. Gently punch down the dough roll on a dusted board.
11. Form a rectangle and place on a cookie sheet.
12. Pat the dough evenly, cover and let rise for 30 minutes.
13. With your fingertips, make indentions about 1 inch apart all over the surface. Brush dough with olive oil.
14. Then sprinkle with sage, rosemary and salt.
15. Bake until golden brown about 15 minutes.
Tags: about minutes, electric mixer, minutes With, place until, until dough
Macaroni and cheese is the quintessential American comfort food. Its soft, creamy texture appeals to kids and adults alike. You can give your weeknight mac and cheese an easy makeover with the addition of fontina and Gruyere cheese. Fontina becomes especially creamy when introduced to heat, and the strong flavor of Gruyere will set this dish apart from the boring boxed stuff. You can add any cooked meat or veggies to this dish for a more balanced meal, or just enjoy it in its cheesy simplicity.
Instructions
1. Add the elbow macaroni to a large pot of salted boiling water. Cook until al dente, about 6 minutes. Drain the pasta and return it to the pot.
2. Preheat oven to 350 degrees F.
3. Heat 1 tablespoon of vegetable oil in a medium saucepan over medium-high heat. Add the chopped onion and cook for about 5 minutes, or until soft. Add the milk and heat until it reaches a low simmer. Do not let the milk boil.
4. In a large saucepan, melt 6 tablespoons of butter over low heat. Once the butter has melted, whisk in the flour, stirring frequently. Cook the mixture until barely golden. Remove from heat and add the milk mixture slowly. Bring the sauce to a simmer and cook until it is thick and smooth. This may take up to 7 minutes.
5. Remove the pot from heat. Add the mustard powder and shredded Gruyere, fontina, and cheddar cheeses. Add salt and pepper to taste. Stir the sauce until the cheese has melted and the ingredients are fully incorporated. Add the cooked macaroni and stir until the ingredients are thoroughly combined. Pour the macaroni and cheese sauce into a 3-quart baking dish.
6. Melt the last 2 tablespoons (1/4 stick) of butter on low in the microwave. Combine with breadcrumbs and spread on top of the macaroni and cheese. Bake for about 30 minutes, or until top is crisp and the cheese bubbles up around the edges.
Tags: about minutes, about minutes until, from heat, macaroni cheese, minutes until, Remove from
To make sparkling wine, follow the steps for making white wine - then include these steps at the end of the process.
Instructions
Starting Bottle Fermentation
1. Follow the process of making white wine, but omit final addition of campden tablet (sulfite) during final racking. (See "Make White Wine from Fresh Grapes.")
2. Figure out how much sugar you'll need to add to wine to create 4 pounds of atmospheric pressure after fermentation. Usually, 4 grams of sugar for each liter of wine will make 1 atmosphere of pressure.
3. Dissolve the sugar in a small amount of wine to make sugar syrup.
4. Rehydrate yeast in warm water and add to sugar syrup. Let sit for 10 minutes.
5. Add syrup/yeast mixture to wine. Stir thoroughly and shake to aerate.
6. Siphon wine into bottles. (See "Bottle Wine.")
7. Insert corks and secure with wire.
8. Lay bottles on sides to ferment.
Removing Sediment
9. When sediment has formed, give each bottle a slight, 1/2-inch twist and invert about 2 inches. Do this every two to three days until bottles are upside down and sediment sits on the corks.
10. When wine is clear, place bottles, upside down, in a deep-freeze with tops of bottles inserted in a freezing mixture.
11. Remove cork and sediment when sediment freezes.
12. Add 1 tsp. sugar syrup per bottle as quickly as possible and immediately recork. Fit cork with wire.
13. Let age or serve. Chill wine to about 55 degrees F before serving.
Tags: sugar syrup, bottles upside, bottles upside down, making white, making white wine
Air pots are commonly used in catering or at gatherings to serve hot or cold beverages. Air pots are insulating like a thermos. Hot beverages will stay hot for several hours, and cold beverages will stay cold. Air pots have a pump that dispenses a few ounces at a time by using air pressure, hence the name. Air pots are preferred over using a hot plate or percolating dispenser because of their simplicity and insulating capacity, although they do require a little more care.
Instructions
1. Rinse out your air pot prior to filling it. Even if it has been cleaned recently, go ahead and give it a little rinse. If the air pot has been sitting closed, it could have retained a slight odor. Rinsing will give your coffee, hot water or half-and-half a fresh start.
2. Close the lid and adjust so the guest can use the pump feature. With some air pots, you have to physically lift the pumping mechanism that is attached to the lid. Others have a push button that activates the pump with no adjusting necessary.
3. Refill if necessary. Air pots have a pretty distinctive "empty" sound when someone has pumped out the last of the liquid inside; the customer will usually tell you when you need to refill the pot.
4. Clean your air pot carefully. These are made with glass insulation that has been vacuum-sealed into the container. You can't just toss them into a dishwasher or a sink full of dishes; if you do so, they may break. The best way to clean air pots is to rinse them well with hot water. Add a teaspoon of baking soda. Fill it back up with hot water; soak the air pot overnight with the lid ajar.
Tags: pots have, beverages will, beverages will stay, cold beverages, will stay
A wax-seal pendant is made in the shape of the impression that a seal makes when pressed into sealing wax. Seals are made of metal and may have heraldic designs, icons or initials on the surface. Initial seals come in various font designs and can be used in any medium that will take an impression. To make a lasting wax-seal pendant you can use precious-metal clay. The clay will take the impression of a seal and fire to a metal finish, keeping the shape imparted by the seal.
Instructions
1. Bush vegetable oil on a flat surface and any tools, including the gloves and seal that the PMC will touch. It is extremely sticky, and the oil will keep it from sticking to the surface. The oil will burn off later without leaving marks on the PMC.
2. Knead the PMC until it is soft. Pull off a small piece and place it on a flat surface.
3. Press the seal into the piece of PMC.
4. Punch a hole in the PMC with the straw. This will create a hole for a chain to go through.
5. Allow the piece to dry for 24 hours. To speed up drying, place the piece in an oven on the lowest temperature for 20 minutes.
6. Place the piece on a surface that is fireproof. Fire the piece with the torch. When the PMC turns bright pink, fire the PMC for another 10 minutes.
7. Put the piece in water to cool it down.
8. Brush the piece with a wire brush to remove any chalky residue.
Tags: flat surface, piece with, take impression, that will, wax-seal pendant, will take
Chicken gizzards, like many organ meats, are inexpensive and don't look very appealing -- but they are an important part of some cuisines. The gizzard is part of a bird's stomach that collects grit to help them pulverize their food. It is thick and muscular, so cooks must take care to make the meat tender. In the soul food tradition, chicken gizzards are often fried and served with other Southern favorites, such as grits and collard greens.
Instructions
1. Cut the chicken gizzards into 1/2-inch chunks, removing any tendon and sinew.
2. Combine the gizzards and buttermilk in a container big enough to hold them. Cover and refrigerate for 8 to 12 hours or overnight. The buttermilk will help tenderize the gizzards and draw out some of the strong flavors that often appear in organ meat.
3. Remove the gizzards from the buttermilk and drain them.
4. Heat the oil to 350 degrees Fahrenheit.
5. Season the flour with salt, pepper and cayenne pepper to taste. Dip the gizzards in beaten egg and then dredge them in the seasoned flour.
6. Fry the gizzards for 2 to 3 minutes, or until they are nicely browned. Remove them from the oil with a spider or slotted spoon and drain on cooling racks laid over newspaper.
It takes some patience, but making peach fruit leather in a dehydrator is a fun way to use up surplus fruit.
You've got a bumper crop of peaches on your hands and need some way to polish them off, especially the overripe ones -- if you've got a dehydrator, you're in luck. You can make peach fruit leather! Although the process can take up to 12 hours, the "fruits" of your labor will be a healthy stash of ready-to-eat snacks you can take on the go or nibble on anytime. Experiment with variations on peach leather by making several batches and adding or omitting ingredients.
Instructions
1. Peel peaches and cut into chunks, removing any bruised parts and optionally, placing them in a double boiler to steam for about 15 minutes or until a food thermometer reads 160 degrees F. Use a glass container for microwaving: cook peaches on high for six to eight minutes for every two cups of peaches, stirring after two minute intervals.
2. Transfer the cooked or uncooked peaches to a blender or food processor. Puree until smooth. Add condiments, such as lemon juice, to protect the color. Add about two tablespoons per two cups of fruit to prevent discoloration. Add sweetener, about one or two tablespoons of sugar or honey per two cups of peaches to enhance the flavor. Add about 1/4 teaspoon of cinnamon or nutmeg to liven up the puree, if desired.
3. Lightly coat the plastic wrap or dehydrator sheets with cooking spray, pouring the peach puree onto them to a depth of 1/8-inch to 1/4-inch. Spread with a spatula for uniformity. Set the dehydrator temperature to your manufacturer's recommended temperature, or 115 to 145 degrees F. Dehydrate the product from five hours to as long as 12 hours.
4. Test for doneness by lightly touching the leather in several places: It should feel tacky and look translucent and your touch should leave no indentations. Peel away the fruit from the plastic or dehydrator sheet; if it peels away easily, it is dry, but if the leather chips or cracks, you have probably dried it too long, although it will still be edible.
5. Roll the peach leather in its entirety in plastic wrap or cut into strips and store at room temperature for as long as a month, in the refrigerator for several months or up to a year in the freezer. If storing at room temperature, store in a cool, dry, dark place.
Tags: about tablespoons, cups peaches, fruit leather, peach fruit, peach fruit leather
You can can your own chili at home if you're tired of store bought or take-out brands. Before you start cooking, make sure you get a pressure canner with more than 12 quart capacity. You will also need canning jars, lids, a jar lifter and a canning funnel.
Instructions
1. Find a large stockpot and begin to brown the onions, beef, and garlic. Drain the fat; canned chili won't keep as well if it has a high fat content. Add the other ingredients and reduce the heat on the stove to simmer. Cook your chili for approximately 20-25 minutes, and then skim the fat again.
2. Use your pressure canner and keep simmering water. Place these clean jars in the simmering water for sanitization. If you have a dishwasher, you can use it as well. Put your jar lids in a bowl of hot water until you use them.
3. Spoon the hot chili into each jar and leave about 1 inch of space from the top. Make sure each chili jar is clean and that it seals. Place your lids on and tighten the lids until you feel resistance. Place the jars into the simmering water to seal.
4. Place the lids on the canner. You must vent the pressure canner after 10 minutes so you can close the petcock. Wait until the pressure hits 10 lbs. Place the lid on the canner but leave the petcock open. Process each jar for about an hour and a half.
5. After you have completed the process, let the pressure canner cool for 30 minutes. Let any steam remove from the pressure canner, and then use a jar lifter to take out the jars.
6. Let your jars sit for 24 hours. Tap the lids. If you hear a dull sound, serve that jar of chili in the next day or so. The lids should give off a ringing when tapped with a metal spoon.
Tags: pressure canner, simmering water, your chili, your lids
Client-server environments are typically used in office environments, where more security and better device management are required. A server handles user permissions, central backups, and management of devices such as printers and scanners. A network with a server is similar to a peer-to-peer application, except the server controls aspects of the network environment.
Types
You can build a small office network with a server. Even a small network can benefit from a client-server architecture. Some students build a client-server architecture to practice network settings at home for use in enterprise-level environments. The only requirements to network these machines together are a router or hub, network cards in each computer and the cabling. Wireless networking is also an option.
Function
Server machines are typically more high-powered computers than the clients they service. However, some servers act as simple backup machines or file servers. These machines only require large hard drive space to store the data. If the server is a backup machine, some kind of external media is needed, such as an external hard drive.
Significance
The client-server network layout has better security than a peer-to-peer network. Administrators who set up this type of network architecture should be familiar with the right security measures. This protects important files, such as customer and financial statements, from being accessed by unauthorized personnel. The administrator also needs to share printers and other network devices.
Benefits
A client-server architecture gives the administrator greater control over network functions. Since the server controls network devices, the administrator logs into one machine on the network and controls how these machines are accessed. The administrator can also host email, web and print services all on one network server.
Warning
A firewall is needed on the network to protect the inner network machines from unauthorized access. Firewall applications are typically located on routers, and they must be configured properly to protect private information and guard against trojans and viruses.
Tags: client-server architecture, with server, administrator also, hard drive, network devices
Rice pudding is the best thing you could possibly make with left over rice. Creamy and full of wholesome ingredients, you will never again groan at the prospect of leftover rice. Make creamy rice pudding for your family today.
Instructions
1. GET THE RICE RIGHT: For ultra-creamy rice pudding, use high starch, or sticky type oriental rice. Jasmine Rice is especially creamy, Basmati rice also works well. Regular American Long Grain rice is a less desirable option, but will do in a pinch.
2. Preheat oven to 350 degrees
3. Measure the rice into the casserole dish.
4. In a mixing bowl, add the milk, eggs, sugar and salt. Beat until well mixed. Pour over rice in the casserole dish.
5. Add dried fruit and stir to mix well. This is an optional step. I am partial to the use of the cranberries or cherries and am not a big fan of raisins in this dish.
6. Sprinkle the top with ground nutmeg. Place casserole dish into the 9x13 inch baking pan. Fill the baking pan with water until 1 inch deep. Place in the center of oven and bake about 1 hour and 15 minutes, or until a knife inserted in the middle of the custard, comes up clean. Remove from oven and cool.
Sour cream is a common ingredient in baked dishes, dressings and dips, but its high fat content has scared many away from using it. Those who want to reduce the amount of fat in their diets need not give up their favorite creamy recipes; instead, a substitution for sour cream can be used. Yogurt is an effective substitute for sour cream, but you need to be careful when doing so.
Instructions
1. Examine the recipe and note the amount of sour cream required. Also make a note of whether the dish will be cooked or prepared and served cold.
2. Replace an equal amount of yogurt for the sour cream in your recipe for heated applications,and be sure to use full-fat yogurt rather than fat-free. (See Reference) You should also add a tablespoon of cornstarch to the yogurt before adding it to the recipe.
3. Combine a mixture of sour cream and yogurt in equal parts to replace the total amount of sour cream in a cold dish or a dip. For instance, if the recipe requires 1 cup of sour cream, use instead 1/2 cup sour cream and 1/2 cup yogurt blended together. This will help you to achieve the desired tang and consistency of the original dish.
Pot stickers are Chinese dumplings. You can fill them with whatever fillings you like. You can also choose whatever type of dipping sauce you would like to serve with them. No matter whether you make your pot stickers from scratch or if you buy ready-made ones, the technique to fry them is the same.
Instructions
1. Prepare the filling for your pot stickers. Place the filled pot stickers on a plate while you prepare the pan to cook them. Prepare the dipping sauce at this time as well.
2. Pour enough cooking oil into the bottom of your non-stick fry pan or well seasoned cast iron pot to cover the bottom of the pan. Sesame or peanut oil give a traditional flavor.
3. Turn the heat on under the pot. Let the oil heat until it sizzles. Do not get it too hot or the oil may smoke.
4. Place enough pot stickers in the pan to loosely cover the bottom. Don't overcrowd them. Let them brown lightly on one side and then turn them over with the spatula.
5. Add about ? cup of hot water to the oil. Do this very carefully because the oil may splatter when it comes in contact with the water. Cover the pan with the lid. Let the pot stickers steam until the water is gone.
6. Remove the lid. Let the pot stickers finish browning on one side. Turn them over and fry them on the other side. The amount of browning is a matter of personal taste. The browner pot stickers are crispier. If you prefer a softer pot sticker, don't brown them at all.
7. Use the tongs to place the pot stickers on a serving platter. Serve the pot stickers with their dipping sauce.
Tags: dipping sauce, cover bottom, them over, your stickers
Potato pellets, or tater tots, are small pellet-size potatoes. Most often, the pellets are made up of shredded potatoes baked together in a pellet shape, but you can also cook solid potato pellets as well.
Instructions
1. Fill the pan with cooking oil. Leave at least 2 inches of pan at the top unfilled so that the oil will not spill over the top when you add the pellets. Place the oil on medium heat. Heat the oil to a temperature between 365 degrees Fahrenheit and 375 degrees Fahrenheit.
2. Keep the pellets frozen until you are ready to fry them. This will prevent them from absorbing too much oil and getting soggy.
3. Place the pellets in the oil carefully, using a slotted spoon. Only add enough pellets to cover the bottom of the pan to prevent overcrowding.
4. Fry the pellets until golden brown, stirring occasionally, to prevent them from sticking to the bottom of the pan. It should take between three and six minutes to cook potato pellets to a golden brown color. It will take longer to cook fresh potatoes. Fresh potatoes may take up to 15 minutes to cook.
5. Spread a paper towel onto a large plate. Scoop the pellets out of the oil with the slotted spoon and transfer to the plate. Remove the oil from the heat and turn it off, or wait until it heats back up and cook another batch of pellets.
Tags: degrees Fahrenheit, golden brown, minutes cook, potato pellets, prevent them, prevent them from