1. Grease a crock pot with cooking spray over medium heat. Add onions, green bell peppers and red bell peppers. Stirring occasionally, cook for about 4 minutes or until tender.
2. Add V8 vegetable juice, the tomatoes and cornstarch. Stir well, cornstarch should dissolve completely. Cook until liquid begins to bubble. Add Cajun seasoning, Frank's Red Hot sauce and okra. Stir and bring pot to a boil.
Reduce heat to low or simmer. Cover and let cook for 10-15 minutes.
3. Add shrimp, cover and continue to simmer 4-5 minutes or until shrimp are cooked through. Add 3/4 cup water and crab meat, cook for 30 seconds. Turn up heat to high and return to a boil; 2-3 minutes.
4. Remove pot from heat, still covered. Set aside for 10 minutes to let the mixture thicken. Stir in black pepper. You may add more hot sauce or chili pepper to taste. Serve.
Variation note: add 3/4 cup cooked brown rice to the slow cooker just before you cover it in Step 3, for a more traditional gumbo.
A vinaigrette is one of the five "mother sauces;" it is a simple sauce that is made by mixing an oil with a vinegar (or acid) to add various flavors to foods. Most commonly used as salad dressings and cooking solubles, vinaigrettes have been used throughout history not only for taste purposes, but also to influence scents.
Features
Three parts oil mixed with one part vinegar, as well as salt and pepper, emulsifies to make a traditional vinaigrette. This vinaigrette can be manipulated with different flavored vinegars, sugars and spices, depending on the desired taste and purpose for the sauce.
Vinaigrettes are customarily used as salad dressings, such as balsamic vinaigrette, one of the most commonly used blends. However, these simple sauces also add great flavor to vegetables, meats and fish, as both a marinade and a cooking soluble.
Types
The different ingredients and spices that are used to make a vinaigrette will influence the flavor it provides the food. You can use vinegars like sherry, balsamic, white wine, red wine, champagne and cider, just to name a few. Other ingredients like parsley, garlic, shallot, mustard, orange zest and clove will give you a wide-range of flavors. For example, you could use lemon juice, sugar and extra virgin olive oil to make a light vinaigrette, or rice wine vinegar, sesame oil, ginger and honey for an oriental vinaigrette. There are endless combinations of flavors.
History
Vinaigrettes have served multiple purposes throughout history, dating back to the early 1700s. The simple sauce has been a cooking aid for flavor enhancement and was also once used in Georgian times as a "cologne" so to speak. People would sniff scented vinaigrettes and vinegars to avoid smelling a bad odor.
The vinaigrette was originally derived from the French word for vinegar by a French culinarian, but also has many early English roots. Vinegars are made from fermenting liquids like wine, cider and beer and assist in the fermentation process of other ingredients (rice, fruits, nuts) that are readily available. Now the vinaigrette is known as one of the five "mother sauces" worldwide.
Benefits
The ingredients used to make a vinaigrette have been available for years. Making vinaigrettes, historically, was an early cooking staple. The added health benefits and variety of bold flavors have only increased the popularity of the simple sauce. Made from olive oil and any vinegar, vinaigrettes offer nutritional benefits in moderation.
Olive oil provides the body with healthy monounsaturated fats, which fights heart disease and has antioxidant benefits. Vinegars help regulate the body, controlling blood sugar level, increasing mineral absorption and replacing unhealthy substances (fats, sodium) with healthy ones.
Potential
Vinaigrettes are an essential part of cooking, providing additional flavor to foods to enhance taste. A vinaigrette may be a simple sauce mixed from acid and oil, but there are innumerable combinations available. They can vary from sweet or tangy, to more herbed or spicy; they can be creamy or oily and much more. The vinaigrette has proven to be a fundamental sauce that will continue to offer new tastes in the future.
Tags: simple sauce, commonly used, five mother, five mother sauces, have been, make vinaigrette, mother sauces
Popcorn machines revolutionized the way we make popcorn. Not only do these machines allow us to make popcorn without using any type of oil, which adds fat, there is no longer the need to stand over a hot stove eye and shake a pan. Most popcorn machines use hot air to pop the corn, making popcorn a low fat snack. Most machines are simple to operate and can produce a single serving or enough to feed a crowd.
Instructions
1. Fill the hopper of the machine with popcorn. On most machines the hopper is easy to locate, but if you have problems refer to the machine's manual.
2. Determine where the hot popcorn comes out of the machine and place a large bowl beneath this opening. For machines that are self contained this step is not necessary.
3. Plug the machine into an electrical outlet and turn the switch on. If the machine requires the popcorn to be manually released from the hopper, do this when the green light on the front of the popper comes on. This is generally done with a simple push of a button.
4. Allow the popcorn to fully pop before turning the machine off. You can determine when it is done when you don't hear any kernels pop for 10 seconds or longer.
5. Unplug or turn off the machine when you are finished. This keeps the elements of the popper from overheating and possibly burning out.
With ingredients like seven different kind of whole grains and exotic ingredients like hemp seeds and ginger, organics cereals are geared toward the socially-conscious consumer who cares about the environment, fair trade and healthy living. But are all organic cereals equal? Here's what to look (and look out) for.
Instructions
1. Watch out for sugar content. While organic cereals are usually free of chemical additives, some are loaded with sugar. For example "organic evaporated cane juice" might sound better, but it's still absorbed in your body as sugar. Ditto for names like molasses, barley malt, cane-juice crystals, carob syrup, fruit juice, honey and sorghum syrup. So how much is too much? First of all, 4 grams of sugar is equivalent to 1 tsp. For every 400 calories you consume, you should have no more than 6 grams. So if you consume 1600 calories a day, keep your sugar intake 24 grams; if it's 2400, that would be 48. If you want to make your cereal sweeter, try adding fruit like bananas or berries, which contain fiber to help slow down the absorption of sugar.
2. Understand that organic doesn't always mean healthy. Foods like chocolate can be organic, and if you overindulge in that, you're loading up your body with saturated fat, which can seriously damage your heart. Just like the sugar content. Watch out for the fat and sodium content in organic cereals. Some organic granolas, for example, can have very high fat contents, so make sure you read the labels carefully, and chose one that fits your own nutritional needs.
3. Beware of healthy claims. Ingredients that contain antioxidants, like green tea, have been added to many organic cereals for its "suggested" cancer-fighting powers. But it hasn't been proven. If your cereal is offering you "mental clarity" or "improved brain functioning," chances are there will be an asterisk that reveals the Food and Drug Administration has not supported this claim. It's one thing if you like the taste of the cereal, but you don't need to pay extra for empty promises. Also keep in mind that many organic cereals are not as heavily fortified with vitamins (or perhaps not at all) as regular cereals. While it is best to get your vitamins and minerals from natural sources like fruits and vegetables, if you're used to getting them from your breakfast cereal, make sure you check the label.
4. Natural does not mean organic. Remember that only food that explicitly labeled as "organic." The ingredients of cereals might not all be organic-- if it is not completely organic, it will state this on the label such as "70% organic." If your cereal claims to be "natural," this is essentially meaningless (and most likely a marketing ploy) as the product is not held to the USDA organic standards.
Tags: organic cereals, your cereal, ingredients like, make sure, many organic, many organic cereals, sugar content
Making a salad from scratch is time consuming. The vegetables must be peeled, lettuces washed, cheeses grated and the meat or chicken chopped. Avoid the work and mess but still provide fresh-tasting salads by looking in your pantry for ingredients or adding a homemade touch to prepared salads from the grocery store.
Combine Products
Create a homemade salad from products you already have in your pantry and refrigerator. English pea salad is made from canned young peas, mayonnaise, grated cheese, onions and freshly ground pepper. Ambrosia is made from canned pineapple chunks, canned mandarin orange sections, flaked packaged coconut, mini marshmallows and sour cream. Bean salad requires opening a can each of string beans, garbanzo beans and kidney beans, then adding a bit of sugar, apple cider vinegar and vegetable oil. Use those same beans and add crumbled bacon, the drippings from the bacon pan and thin slices of garlic.
Chicken
Chicken salad from the deli counter is rather bland. Zip it up by adding elements of different cuisines. For example, for an Asian salad dressing combines chopped ginger, soy sauce, and rice wine vinegar. Toss with spinach, grapes and sliced almonds. Lay a scoop of the chicken salad in the center of the greens and grapes. Drizzle the Asian salad dressing over the chicken salad. Make Greek chicken salad by tossing feta cheese with lemon juice, vegetable oil and baby greens. Serve the chicken salad stuffed in a tomato surrounded by sliced cucumbers and green peppers on the dressed greens.
Potato
Precooked bacon crumbles are a one-minute fix for store-bought potato salad. Instead of prepared potato salad, buy the cooked potato chunks offered in the prepared food section. They're sometimes offered as wedges instead of chunks. Dress them with chopped celery, onions, radishes and sliced cooked breakfast sausage links with a bit of vegetable oil and cider vinegar. Other additions for potato salad include chopped celery, onions, parsley, tarragon or hardboiled eggs.
Pasta
Pesto is an instant flavor addition to a pasta salad. It is a blend of fresh basil leaves, virgin olive oil, parmesan cheese and pine nuts. Make it yourself or buy it bottled. Amp up your pasta's flavor even further by adding chopped bleu cheese-stuffed olives instead of the pesto. Combine two prepared salads. A vegetable salad of tomatoes and cucumbers adds sweetness and crunch.
Tags: chicken salad, potato salad, salad from, Asian salad, Asian salad dressing, celery onions
"Tres leches" cake or "pastel de tres leches" (Spanish for "three-milk cake") is so named because it is a sponge cake soaked in three kinds of milk, topped off with a cloud or film of vanilla whipped cream or meringue. Extremely popular in Latin America, it has also gained popularity beyond the region as well.
Beginnings
The origin of tres leches is debatable. Most historians credit Nicaragua with coming up with the cake. Others are willing to give the credit to Mexico since it had recipes similar to that of tres leches. What virtually all historians surmise, however, is that the recipe originated somewhere in Latin America---as a promotional campaign by a canned-milk manufacturing company to boost its sales. This might have happened towards the end of the nineteenth century or at the beginning of the twentieth century, as canned condensed and evaporated milk first became available in the 1850s to 1870s. Tres leches cake is particularly popular in Nicaragua, Mexico, Cuba, Puerto Rico and Guatemala.
Main Ingredients
The three essential ingredients for making tres leches are evaporated milk, condensed milk, and either whole milk or heavy cream. They are combined to make a mixture for the cake to be soaked in, giving it its moist texture without making it mushy. Of course, one would also need eggs, sugar, flour, baking powder and, yes, more milk to make the cake itself.
Baking Variations
A fourth kind of milk---or in some cases, carjeta, which is a Mexican confection of thickened syrup made of sweetened caramelized milk---can be used to transform tres leches to a "cuatro leches" cake ("four-milk" cake). Other ingredients that can be used include chocolate and various fruit and nuts.
Regional Variations
In some parts of Central America, the cake is soaked in a mixture of water, rum or brandy, and sugar to create a "pastel borracho" ("drunken cake"). In the Caribbean, cream of coconut is occasionally substituted for condensed milk.
Popularity Beyond Latin America
Tres leches cake is now known beyond the Latin American region. For instance, Häagen-Dazs and Blue Bell introduced a tres leches ice cream in 2003. Today, tres leches can be found on restaurant menus, and various recipes for the cake can be found and exchanged online.
Tags: tres leches, leches cake, cake soaked, Tres leches cake, condensed milk, evaporated milk, History Tres
When you're preparing to can, choose young, fresh peppers.
It's no fun to bite into soggy, lifeless pickled pepper. The process of canning peppers, from mild green to the hottest jalapenos, is arduous and requires the correct conditions and equipment. The peppers are pickled in an acidic mixture to prevent botulism, a potentially fatal bacterium. This process usually breaks down the peppers, causing them to become limp. There are several ways, however, to help you keep your pickled peppers firm and tasty.
Instructions
1. Choose peppers that are healthy and crisp to begin with. Attempting to can old, rotten or limp limp peppers will lead to pickled peppers that are also limp and lifeless.
2. Create brine from 1 gallon boiling water and 1/2 cup kosher salt. Allow the brine to boil down for 20 minutes before adding the peppers. Refrigerate the brine and peppers for one to two days. Remove the peppers from the brine and rinse them well under a cool tap.
3. Can the pickles in distilled water. Hard water contains minerals that break down canned peppers.
4. Add kosher or sea salt to the mixture instead of iodized salt. These salts are less likely to cause limp pickled peppers than regular table salt.
Tags: pickled peppers, kosher salt, peppers from, peppers that
Quiche has been a mainstay in many kitchens for a number of years. It's not only an inexpensive and easy dish for even the most amateur chef to prepare but it's also versatile enough to lend itself to breakfast, lunch, dinner or an amusing appetizer. You don't have to know anything about making traditional pie crusts -- this one is baked directly in the dish from which it will be served.
Instructions
Flawless Fare That Foodies Will Love
1. Chop the Swiss cheese into cubes that are slightly larger than dice. When you have cut up enough to equal two cups, set this off to the side.
2. Chop one yellow onion into small pieces until the yield is 1/2 cup. Set this aside.
3. Slice two large, fresh mushrooms into small pieces and set aside.
4. Chop 1/2 bag of baby spinach. (It's easier to buy a bag of prewashed spinach in the produce section of your supermarket than to buy it loose, try to estimate how much you'll need for the recipe, and then spend a lot of time rinsing it.) The most efficient way to chop the spinach is to grab a large handful of leaves at a time, scrunch them up as tightly as you can and slice into 1/2 inch ribbons. When you're done, this is going to look like an extraordinarily high volume of greens. Trust me: once it starts cooking in the egg mixture, it's going to shrink way down and be the perfect amount.
5. Break the three eggs into the mixing bowl and stir them with the spoon until the yolks are nicely blended.
6. Preheat the oven to 350 degrees and lightly spray your baking dish with non-stick cooking spray such as Pam.
7. Shake up the carton of heavy whipping cream before you open it, then slowly pour into the egg mixture and stir.
8. Add the Swiss cheese, the onions, the mushrooms, the spinach leaves, and one drained 2 oz. can of chopped black olives to the eggs and whipping cream. Stir this mixture around, then add the garlic powder, oregano leaves, and Italian seasoning and blend some more.
9. Slowly fold this mixture into the baking dish and evenly sprinkle the garlic/herb breadcrumbs over the top. (This will give your quiche a lovely golden brown color while it is baking.)
10. Bake in oven for 45 minutes. When you remove it from the oven (and I recommend using two oven mitts because it's going to be fairly heavy), allow it to rest for at least 20 minutes prior to slicing. Another easy thing about this quiche is that you can make it several hours before you intend to serve it and then simply reheat it.
Tags: baking dish, into small, into small pieces, small pieces, Swiss cheese
A banana, chocolate and peanut butter smoothie makes a delicious way to jumpstart the day.
A tasty and filling treat, a banana, chocolate and peanut butter smoothie provides potassium, fiber, protein and calcium, making it a good choice for a quick breakfast. You can also enjoy one as an afternoon snack or appropriate hot weather dessert. Using frozen ingredients and ice cubes yields a thick consistency similar to a milk shake. For a smoother beverage, omit the ice. You can also add wheat germ, flax seeds, protein powders and other nutrition boosters. Double the ingredients for two servings.
Instructions
1. Break the frozen banana into chunks and put them in the blender.
2. Add the peanut butter, chocolate syrup and milk or yogurt to the blender.
3. Blend the ingredients on high for 1 minute.
4. Add ice, 1/2 cup at a time, and blend on high until the smoothie reaches your desired consistency.
5. Pour the smoothie into a chilled glass and serve it with a straw.
This excellent soup can be made vegetarian by replacing the chicken stock with vegetable stock. Serves 6.
Instructions
Making the Broth
1. Put the garlic, tomatoes and onion on a flat cast-iron griddle on medium heat. Turn them every couple of minutes, letting them get dark in spots.
2. The garlic will get soft in its skin, the onion will turn brownish black in spots and the tomatoes' skin will blacken in spots. When everything is soft and fragrant, remove from the griddle.
3. Peel the garlic and place with the onion and tomato in a food processor. Puree the mixture.
4. Heat the lard in a 2-quart saucepan over medium-high heat. When the lard is hot, add the tomato puree while stirring constantly.
5. Cook the mixture for 2 minutes, then lower the heat to medium and cook for another 3 to 4 minutes, stirring constantly.
6. Add the chicken stock and bring the mixture to a boil. Lower the heat to medium and simmer for 10 minutes. Taste for seasoning and add salt and pepper.
7. Keep broth warm over low heat.
Assembling the Soup
8. Heat the oil in a small saute pan on high heat. Using tongs, fry the tortilla strips a few at a time, until golden.
9. Drain the tortilla strips on paper towels. Lower the heat of the saute pan to medium-high.
10. Place the chile strips two at a time into the oil for two seconds. Drain them on paper towels.
11. Place some of the shredded cheese and tortilla strips in the bottom of a big soup bowl. Ladle some of the hot soup over the cheese and tortillas.
12. Add a few of the chile strips and avocado strips and sprinkle several drops of lime juice on top.
Liven up Fettuccine Alfredo with chicken and broccoli.
Fettuccine Alfredo is a pasta dish made from fettuccine pasta, flat noodles resembling ribbons.The Alfredo sauce for the pasta consists mainly of butter and grated Parmesan cheese. Basic Fettuccine Alfredo has many variations including shrimp and garlic fettuccine. Turn this pasta into a single-dish meal by adding chicken and broccoli. A standard Fettuccine Alfredo involves sauteing chicken, steaming broccoli and cooking noodles, making it an ideal meal for family dinners.
Instructions
1. Use a knife or scissors to trim off any fat from the chicken breasts. Cut the chicken into small bite-size pieces and place into a skillet containing about 2 tbsp. of olive oil.
2. Season the chicken with salt, pepper, garlic or any other desired seasonings. Saute the chicken on medium-high heat until the chicken is no longer pink. Use a spatula to stir the chicken while it's cooking.
3. Rinse the broccoli under cold water before steaming. Cut off the florets or the top parts of the broccoli. Place a steamer basket into a large pot and fill the bottom with water until it its almost level with the steaming basket. Turn the burner on high and when the water begins to boil, place the broccoli florets in the steaming basket. Cover the pot and steam the broccoli for about five minutes.
4. Prepare the noodles as directed on the box's directions. While the pasta is cooking, combine the melted butter, cheese, half and half, salt and pepper into a warm serving bowl.
5. Drain the noodles in a colander and add them to the cheese mixture while they are still hot. Add in the steamed broccoli and cooked chicken. Toss until all the pasta is coated with sauce.
6. Serve immediately and sprinkle grated cheese over individual servings if desired.
Tags: Fettuccine Alfredo, chicken broccoli, salt pepper, steaming basket
An electric wok is made to work similarly to a standard wok, except it has a nonstick coating so you do not have to worry about seasoning it. An electric wok is a versatile piece in your kitchen. From making stir fry to deep frying food, a wok needs to maintain high heat, so when purchasing an electric wok you want to be sure it is made of a heavy gauge metal.
Equipment Needed
To cook with your wok, you will need a spoon or spatula for stir frying and sauteing. Be sure to use only wooden or heat-resistant plastic to protect the nonstick surface. If you will be deep frying your food, you will also need tongs or a skimmer. A quality oil is necessary for sauteing, stir frying or deep frying. Be sure to have all your spices and ingredients nearby before you begin.
Temperature
The temperature of your wok should be set on medium high or high. Add oil and the seasonings to your wok, then preheat the wok. When the oil begins to smoke, the wok is ready. A high temperature is crucial to searing your meat.
Cooking
You really do not need much oil to stir fry, only about two tablespoons. When the oil has begun smoking, you will want to add your meats and sear them by allowing the meat to sit in the hot wok for up to 30 seconds before stirring. The meat should be cooked halfway in as little as two minutes. Add your vegetables and continue stirring. When the color of your vegetables has changed slightly, add your sauces and spices and one-fourth cup of stock to deglaze the wok and serve. A hot wok can cook the meal within four minutes. For deep frying, fill the wok halfway with oil. When bubbles rise to the surface, the oil should be ready for use. Place cooked food on an absorbent surface after removing from the wok.
Spicy Chicken Recipe
A great recipe to begin with is an easy spicy chicken. This recipe serves one. Heat and season the wok with your oil of choice and add eight oz. of thinly sliced chicken and cook for 30 seconds. Add three oz. each of sliced white onion and bell peppers and two oz. of fresh chopped basil leaves. Cook for 45 seconds then add 1.5 oz. chili sauce and three oz. fish sauce. Add three oz. of stock to deglaze the wok. Serve with rice.
Tags: deep frying, sauce three, stir frying, stock deglaze, with your
Sangria is a great drink to serve at large parties and festive gatherings.
Many restaurants feature sangria, a wine punch, because it's a traditional party drink. Although its lineage is believed to have started in Spain, it is embraced by many cultures around the world. According to Cheryl Charming, author of "Ms. Charming's Guide to Hip Bartenders and Wayout Wannabees," the 1694 commander of the British Mediterranean fleet threw a party featuring a water fountain flowing with more than 600 gallons of sangria for his guests. As a result of its wide popularity, several restaurants feature both red and white sangria for patrons to enjoy along with their meals.
Instructions
1. Chop up fruit with knife. For red sangria, cut up 2 cups of any seasonal fruit (such as pears, pineapples or peaches) you prefer. For white sangria, slice up three oranges and three apples.
2. Place all of the fruit, including cherries, in a bowl.
3. Top the bowl with a protective cover or plastic wrap and place in the refrigerator.
4. Prepare the sangria. For red sangria, combine two bottles of red wine and blackberry brandy along with the orange, cherry and pineapple juices in a glass pitcher. For white sangria, place water, sugar and cinnamon sticks in a pot and cook to a simmer, for five minutes. Remove from heat. Combine the water mixture, minus the cinnamon sticks, in a glass pitcher along with the white wine, sparkling water and white cranberry and apple juices.
5. Cover pitcher with plastic wrap, to avoid contamination or spillage.
6. Place sangria in refrigerator overnight.
7. Remove the chilled sangria and add the fruit from bowl.
8. Serve the prepared sangria in large wine glasses.
Tags: along with, white sangria, cinnamon sticks, glass pitcher, plastic wrap
Baked goods are a treat. What isn't a treat is when baked goods stick to the pan. Even some non-stick pans don't seem to do the job. What's worse is that some brands of non-stick cookware advise against using non-stick cooking spray. If this is the case, it's best to grease the baking pan. Not only does this ensure that baked goods come out easily, but it can add a bit of flavor as well.
Instructions
1. Let a stick of butter soften. Set the butter on the countertop and allow it to soften for about 2 hours, depending on the heat of the room. The butter should be spreadable, but it shouldn't be so soft that it's impossible to hold onto. Be sure you can grasp the stick of butter while still being able to grease the pan.
2. Unwrap the end of the stick of butter. To keep your hands from getting greasy, unwrap one end of the butter and leave enough of the wrapper to hold on to the other end. This gives you the best control over greasing even the most oddly shaped baking pans.
3. Run the stick of butter all over the inside of the pan. If the butter is soft enough, it will easily coat the inside of the pan. Be sure to get all the nooks and crannies of the pan so that nothing sticks. Also be sure to apply enough butter so that it isn't wiped away when you add your batter or dough.
4. Dust with flour, if necessary. When baking cakes, you'll need to dust the cake pan after greasing it. This helps ensure that the batter doesn't wipe away the butter. Pour flour into the pan and shake the pan around to coat the bottom. Hold the pan over the sink, turn the pan on its side and turn in a circle to dust the sides of the pan.
Some recipes require self-rising flour. Not all kitchens have this on hand. In a perfect world, we plan ahead and have all the ingredients or at least have time to shop for them. Unfortunately, the modern world limits time and good planning. Ironically, self-rising flour should save us time. It contains raising agents such as baking powder that we would otherwise have to measure and put in separately. However, if your kitchen does not have self-rising flour or baking powder, adding baking soda can do the trick.
Instructions
Self-Rising Flour for a Recipe
1. Place the required amount of flour in a bowl.
2. For each cup of flour, add 1 tsp. of cream of tartar and 1/2 tsp. of baking soda. Mix well.
3. Add the flour mixture to a sifter and sift together three to four times into a mixing bowl.
Self-Rising Flour for Future Use
4. Mix together 6 tsp. of baking soda and 8 tsp. of cream of tartar in a bowl.
5. Place in an air-tight jar and shake to mix thoroughly. Use as a replacement for baking powder.
6. When you are ready to use the mixture, place 6 cups of flour, 1 tbsp. of salt and 3 tbsp. of the baking soda/cream of tartar mixture in a bowl and stir to combine.
7. Place the flour mixture in a sifter and sift together three to four times and proceed with your recipe.
The cereal industry is responsible for billions in revenue each year.
Cereal manufacturing is big business. In 2009 alone, cereal companies earned some $10 billion in revenue, according to figures from industry intelligence firm IBISWorld. While there are hundreds of manufacturers producing thousands of varieties of cereal products, the industry is dominated by a few large multinational corporations. Many of these have familiar names, and they produce some of the world's most beloved cereal products.
Kellogg Company
When Americans think of cereal companies, Kellogg's is likely the first name that comes to mind. The company operates out of Battle Creek, Michigan, the same town in which founder W.K. Kellogg opened the company's first plant in 1906. Kellogg's is responsible for cereal brands including Rice Krispies, Mini-Wheats, and the company's eponymous Kellogg's Corn Flakes.
Kellogg Company
One Kellogg Square
PO Box 3599
Battle Creek, MI 49016
800-962-1413
269-961-2000
kelloggcompany.com
General Mills
General Mills has roots further back than Kellogg's, with the official founding of the company marked in 1860. While General Mills started as a flour milling company (the explanation behind their current name), in the 21st century era they are one of the most prolific producers of cereals. General Mills brands include Wheaties (first produced in 1933), Cheerios and Cinnamon Toast Crunch.
General Mills, Inc.
P.O. Box 9452
Minneapolis, MN 55440
800-248-7310
generalmills.com
Quaker Oats
The world's largest cereal company is Quaker Oats, now part of Pepsico. The company was founded as German Mills Cereal Company in 1850, but the trademark was changed to Quaker Oats in 1877, accompanied by the first use of the brand's trademark Quaker logo. The company currently produces its trademark oatmeal, as well as brands like Life, Simple Harvest and Quaker Squares.
The Quaker Oats Company
P.O. Box 049003
Chicago, IL 60604
800-367-6287
quakeroats.com
Ralston Foods
A division of Ralcorp, Ralston Foods may be the one company on this list unfamiliar to the average consumer. This is because they are responsible for many of the generic brands of cereal trademarked and sold as store brands across the country. For every popular trademarked cereal like Kellogg's Frosted Mini-Wheats, Ralston Foods produces and manufactures an alternative, usually set a lower price point than the national brand.
Ralcorp Holdings, Inc.
800 Market Street
St. Louis, MO 63101
314-877-7000
ralcorp.com
Tags: General Mills, Quaker Oats, Ralston Foods, Battle Creek, cereal companies, Cereal Company
Green salads are a refreshing vegetable dish. Mixed with apple and walnuts, the salad becomes a special garden dish or taste-tempting appetizer. You can prepare this nutritious salad easily in minutes.
Instructions
1. Loosely dump 2 cups of chilled chopped salad greens in each bowl. Salad greens should be fresh and crisp. Lettuce, romaine, carrot and spring greens all go well with apple.
2. ROAST the walnuts for a mellow toasty flavor. Put the half-cup of walnuts in a microwave dish. Microwave them for 90 seconds and let them cool.
3. WASH and cut the unpeeled apple, any variety, into quarters. Remove the core or seed center from the quarters. Slice the quarters directly into the salad in smaller pieces. About half the apple should go in each salad.
4. BREAK the roasted walnuts into smaller pieces and sprinkle over the salad. Lightly fork the salad to distribute the apples and walnuts over the greens. Do not toss the salad as the heavier apple bits will sink to the bottom of the bowl.
5. SERVE immediately with salad dressing. Optional toppings include croûtons, bacon bits or fresh rosemary leaves. This recipe makes 2 large salads or 4 small dinner salads. It can also be divided for 12 small salad plates as side dishes or appetizers to a main meal.
Almond butter is a healthy and tasty alternative to peanut butter.
Almond butter is a naturally sweet, nutritious alternative to peanut butter that generally has fewer additives, such as sugar. Many people opt to use almond butter instead of peanut butter for a variety of dietary reasons, such as weight control or because of food allergens. If a person is allergic to peanuts, but not almonds, they can replace peanut butter with almond butter in their diet because almond butter is peanut-free. Pure almond butter is also gluten-free, making it a healthy choice for a gluten-free diet. Look for jarred almond butter in health food markets and grocery stores, and make the transition away from peanut butter.
Instructions
1. Substitute almond butter for peanut butter in any recipe or meal that you make. Almond butter has the same buttery and thick consistency that peanut butter has, but does not come in a "chunky" or "smooth" option. All almond butter varieties are smooth and creamy. However, you can find almond butter that is salted or unsalted.
2. Make an almond butter and jelly sandwich. Spread the almond butter on a piece of bread, load the other slice of bread up with jam and combine the two halves to make your sandwich complete.
3. Add almond butter to your protein smoothies. Rather than using scoops of peanut butter, adjust the recipe so that you add spoonfuls of almond butter instead. Keep the rest of your smoothie the same. Add berries, protein powder, milk and other ingredients just as you would if you were using peanut butter.
4. Dip your veggies into a bowl of almond butter instead of peanut butter. Spread your almond butter onto your celery or carrot sticks, and even add raisins if you are making ants on a log for a snack.
5. Bake cookies using almond butter. Almond butter cookies can replace peanut butter cookies. Almond butter combines well with other ingredients needed to make these sweet treats, such as flour, brown sugar and eggs.
Special breakfast dishes like this crumb-topped french toast with cinnamon syrup are perfect for special occasions when you have guests over and are not afraid to make something more decadent and involved than plain breakfast cereal. There are many variations on the traditional french toast as it's simple to change the bread and mix up the syrups and toppings, but what makes this recipe unique is the cocoa and cinnamon breadcrumb mixture topping.
Instructions
Crumb-Topped French Toast
1. Beat together the first four ingredients in the medium bowl. The easiest way to do this is with the wire whisk, but you can use a fork or electric beater if you wish. You can add spices like cinnamon and cloves to the mixture if you like.
2. Mix the breadcrumbs, cinnamon, cocoa powder and melted butter together in a bowl. Add more breadcrumbs if large chunks form. Pour the mixture into shallow bowl or dish wide enough for one piece of bread to lie flat in. Slice the bread if it is not done already.
3. Dip one slice of bread into the egg mixture for about 10 seconds or until the bread is soaked through. Then use your fingers, some tongs or a fork to lift the bread into the dish of bread crumbs. Place first one side of the bread, then the other into the dish so that breadcrumbs stick to both sides. Place the bread on a greased cookie sheet.
4. Repeat step three with the rest of the pieces of bread, making sure to space the bread evenly on the cookie sheet.
5. Place the cookie sheet with the bread in a preheated oven at 450 F and bake for around 15 minutes, or until the center of the bread is no longer wet or "eggy." The french toast should look golden brown. If you don't have access to an oven or want to speed up the process, heat up a pat of butter in a pan on the stove and cook for about three minutes on each side, or until the outside of the bread looks dry.
Cinnamon Syrup
6. Combine the white sugar, brown sugar, flour, cinnamon, vanilla and water in the medium saucepan and bring the mixture to a rolling boil, stirring often if not constantly.
7. Let the mixture remain at a boil, stirring constantly, until the mixture thickens to a syrup consistency. It should flow easily but should be thick enough that it does not splash when poured from a small height.
8. Remove the mixture from heat and drizzle over the crumb-topped french toast before serving. You can have your guests use a ladle themselves or you can pour it directly from the saucepan yourself.
If you want custom-made stickers without spending a lot on sticker paper or printing, here is a way to make free stickers. These stickers will securely fasten to anything, so design a homemade bumper sticker or custom-made labels for the window of your home-based business vehicle.
Instructions
1. Create your design for the sticker on regular paper. Make a sheet with several small designs or one large design. Get creative.
2. Make the adhesive by using two parts glue and one part vinegar. Six letter-sized sheets will require 2 tbsp. glue to one tbsp. vinegar.
3. Apply the adhesive using a wide foam brush. Put a light coat of the adhesive on the back of the design by brushing lengthwise in three or four strokes. When your first layer is dry, apply another light coat, going widthwise. When dry to the touch, place the sheets under a book to flatten them out.
4. Remove the paper from under the book . Apply packaging tape if the sticker design is small, or contact paper for larger sticker designs, over the top of the design. Carefully apply the coverings, smoothing them out to ensure that there are no bubbles or wrinkles. This will waterproof the sticker and give it a shine.
5. Cut the sticker out following your design. When you are ready to affix the sticker, fill the spray bottle with water and spray the back of the sticker on the adhesive side. Cover it completely, but don't let it get too watery. The water reactivates the glue, so remember that wherever you affix the sticker, that's where it will stay.
Tags: adhesive using, affix sticker, Free Stickers, light coat, under book
You can dry fresh fruit at home with a food dehydrator.
Drying, or dehydrating, your fresh fruit allows you to continue enjoying its vibrant flavor long after it otherwise would have gone bad. You can then include the dried fruit in recipes, sprinkle it over your cereal or oatmeal, eat it plain or mix it with nuts and other foods to make trail mix. Drying the fruit may take up to 36 hours depending on the type of fruit, but you only need a few minutes of preparation time. After you have prepared the fruit, you can leave it in the dehydrator do most of the rest of the work.
Instructions
1. Scrub the fruits you wish to dry thoroughly under cool, running water, if possible and applicable. For example, you would scrub pears and apples, but only rinse raspberries or strawberries. You would not have to do anything to bananas because you will not consume their peel.
2. Prepare the fruit. Depending on the type of fruit you are using, this might involve cutting it into smaller pieces, removing cores and pits or removing peels. Cut berries in half. If you are cutting larger fruits such as apples or bananas, make sure the pieces are small enough to fit comfortably into your dehydrator. All of the pieces should be approximately the same size, as this will help them dry more evenly and consistently.
3. Put the ascorbic acid and water into a bowl and mix well to blend. Dip the fruit or fruit pieces into the mixture, then place the fruit or fruit pieces onto your dehydrator trays.
4. Dehydrate the fruit or fruit pieces at approximately 135 degrees F until they are dried to your liking. Depending on the type of fruit, your dehydrator and your personal preference, this may take as little as about 6 hours to as much as about 36 hours. Check the dehydrating fruit regularly during this time to ensure you do not over-dry it.
5. Transfer the dried fruit into an airtight container and store in a cool, dark, dry place.
Tags: fruit fruit, fruit fruit pieces, fruit pieces, type fruit, your dehydrator, about hours, Depending type
Baked apple chips are a simple, healthy snack you can enjoy at home or on the go. Keep some at home, at the office or with you in a sandwich bag for when you need a quick energy boost. Buying pre-made apple chips is rather expensive. Try making your own with a few simple ingredients.
Instructions
1. Preheat oven to 250 degrees F.
2. Pour 4 cups unsweetened apple juice into a large pot. Add two cinnamon sticks and bring to a boil.
3. Cut off the top and bottom portion of each apple and discard. Hold the apple firmly, and use a sharp knife to slice into 1/4-inch chips.
4. Add slices to boiling apple juice. Return to a boil and cook for 5 minutes, stirring occasionally.
5. Lift apple slices out of apple juice with a large slotted spoon. Place slices on paper towels to absorb excess juice and pat dry.
6. Spread slices into a single layer on wire cooling racks and place on middle shelf in oven. Bake 30 to 40 minutes. Remove from oven when slices are golden brown.
7. Leave apple chips on racks to cool. Serve alone or with a cup of yogurt for a healthy snack. Store any leftovers in an airtight container.
Bell peppers are the mildest of all peppers used in hot sauces and contain no heat.
Hot sauce gets its heat from a chemical in peppers called capsaicin. According to the Cosmic Chile, this chemical affects the nerve endings in the skin, particularly those in the mucus membranes. When a pepper with a high amount of capsaicin is eaten it can stimulate the mouth, nostrils, lips and eyes. The degree of capsaicin in a pepper, and the sauce made from it, determines its Scoville, or heat rating.
Blair's Ultra Death
Blair's Ultra Death is made with habanero, cayenne, serrano and Jolokia peppers. This sauce, with 800,000 Scoville units, should be diluted before use.
357 Mad Dog
The 357 Mad Dog line includes some of the hottest hot sauces. The 357 Silver contains 750,000 Scoville units. The Collector's Edition includes 600,000 Scoville units and the standard 357 Mad Dog Hot Sauce has 357,000 Scoville units.
Dave's Ultimate Insanity
Dave's Ultimate Insanity sauce has 250,000 Scoville units. The sauce is made with habaneros and red chiles.
Vicious Viper
Fruit flavors are combined with habanero and de Arbol peppers to make Vicious Viper hot sauce. This sauce contains 250,000 Scoville units.
Marie Sharp's Belizean Heat
Marie Sharp's Belizean Heat contains habanero peppers and creole spices. This hot sauce has 350,000 Scoville units.
Hell's Inferno Naga Bhut Jolokia Sauce
Hell's Inferno Naga Bhut Jolokia Sauce contains 1 million Scoville units. The hot sauce is made with the world's hottest pepper, the Naga Jolokia, as well as habaneros and chocolate.
Da' Bomb
Habanero and chipolte peppers, orange juice and tomato paste make up Da' Bomb hot sauce. Da' Bomb contains 119,700 Scoville units.
Blair's Mega Death
Blair's Mega Death is made with red habaneros, cayenne chilies, ancho chilies and chipolte chilies. This sauce has 550,000 Scoville units.
Melinda's Red Savina
Melinda's Red Savina has 577,000 Scoville units. The hot sauce includes Red Savina and habanero peppers.
Dave's Ghost Pepper Naga Jolokia
Dave's Ghost Pepper Naga Jolokia has 650,000 Scoville units. The hot sauce contains the Ghost or Jolokia, pepper.
Tags: Scoville units, made with, Scoville units sauce, This sauce, units sauce, contains Scoville
Armadillos are small omnivorous mammals with a hard, leathery shell. Although armadillos are not difficult to care for, and some people find them to be pleasant and exotic pets, you should consider carefully before adding any wild creature to your household. Armadillos are also kept in captivity for use in scientific and medical research, especially in the study of leprosy. In some parts of the world they are raised for their meat, which is said to resemble fine-grained pork.
Misconceptions
Twenty distinct species of armadillos exist, but only one--the three-banded armadillo, a native of Brazil--can roll itself into a ball to escape predators. However, the "armor plating" on the animal's body is an effective defense, regardless of the armadillo's position. Armadillos are not blind, although their eyesight is poor. However, this is made up for by their excellent hearing and sense of smell. Although female armadillos are said to sometimes reproduce without the benefit of a male, this is not the case; instead, female armadillos that are under stress are able to delay the growth of a fertilized egg for up to two years.
Warning
Aside from their unsuitability as a pet for most people, there are two very serious problems with keeping a pet armadillo in the United States. The first is that keeping this animal in captivity without a permit is illegal in many parts of the country. Permits to keep armadillos are not typically issued to prospective pet owners. Check with your local wildlife department for information on the legal status of pet armadillos in your area. Armadillos occasionally carry leprosy; humans have rarely been infected with this disease after handling live armadillos.
Considerations
Armadillos often seem to be appealing pets to those interested in owning an unusual animal. However, they are wild animals that exhibit behaviors more appropriate to their natural environment than to a person's household. Armadillos dig and forage extensively, which can destroy lawns, gardens and landscaping. Wild armadillos are often considered pests for this reason. They are also nocturnal, and are typically awake for only four hours each night. This means that a pet armadillo's owner can expect to be woken repeatedly during the night by the sound of the armadillo rooting in trash cans, knocking over lamps and furniture, and causing substantial damage. These animals also have a strong musky odor that most people consider unpleasant, and usually carry fleas.
Types
The most well-known armadillo is undoubtedly the nine-banded armadillo. It is commonly found in the Southwestern United States but is rarely seen alive. This species has a very unusual reproductive system; they always give birth to genetically identical quadruplets that share the same placenta. Brazil's three-banded armadillo is thought of as the classic armadillo, in that it has the characteristic appearance associated with armadillos and unlike other examples of the genus, rolls itself into a ball when threatened. The smallest and most unusual-appearing armadillo is the pink fairy armadillo; it resembles a mole with pink plating only on the back, and is less than six inches long, tail included.
Geography
Twenty species of armadillos exist; all are native to the Americas but only the nine-banded armadillo lives wild in the United States. The nine-banded armadillo makes its home in southern states with warm climates, as well as in portions of Mexico. This species was not found north of the Rio Grande until the 1850s; since then, its territory has gradually expanded as far north as central Missouri. Most other species of armadillos are found only in South America, but the Northern naked-tail armadillo is also found in Central America. Because of the armadillo's low body temperature and lack of insulating fur, it does poorly in cool climates.
Tags: nine-banded armadillo, species armadillos, United States, armadillos exist, Armadillos Pets, female armadillos
Fish pie is a traditional English dish that has been popular for centuries. It is similar to a shepherd's pie in that it doesn't have a crust, but instead uses mashed potatoes for a topping. Not only is it easy to make, but it's incredibly filling--perfect for a cold winter's night. It takes a couple of hours to make, including prep and cooking time, and since it's a pie you can easily substitute some ingredients for others depending on your personal preferences.
Instructions
1. Preheat your oven to 350 degrees F.
2. Cook your green peas according to the package directions. This may involve microwaving or steaming them, and is generally dictated by whether they are frozen, canned or fresh. Allow them to cook while you do the next few steps.
3. Season your fish with the juice of the lemon. Pour your milk into a large saucepan and place your fish in the milk. Cook until the fish flakes easily, then remove the fish but leave the milk alone.
4. Add 2 tbsp. butter to the saucepan. Once it melts, slowly stir in your flour while keeping the heat low. Turn up your heat slowly, until you bring the substance to a boil. Then, turn the heat down immediately and allow it to simmer for six minutes.
5. Flake your fish using a fork while the sauce is simmering. You can season it with salt and pepper if you like.
6. Take the saucepan away from the heat. Add your green peas, stirring slowly. Then, gradually add in your fish.
7. Place the completed filling into a dish that is oven safe. Let it cool. (You might use this time to mash your potatoes if you haven't already.)
8. Spoon your mashed potatoes over the top of your fish filling. Do it slowly and carefully so as not to mix the two layers. Then, place bits of your remaining butter over the top of the potatoes.
9. Bake for 20 to 30 minutes at 350 degrees F.
10. Crisp the top of the potatoes by placing them under a browner or increasing the heat in your oven to around 400 degrees F for 5 to 10 minutes.
Tags: your fish, dish that, green peas, heat your, mashed potatoes, your green
Balloons can be both decorations and prize holders at your Tinkerbell party.
If your little girl is a fan of Tinkerbell, there's a good chance she will request a Tinkerbell-themed birthday party. While you can simply purchase Tinkerbell-themed party merchandise in party supply stores, you could also get creative and throw a unique party of your own. This theme offers plenty of options for food, decor and activities to keep guests entertained for hours. Throw your little girl an original Tinkerbell birthday party and make memories to last a lifetime.
Instructions
1. Invite your guests. Purchase Tinkerbell invitations or make your own by sticking images of Tinkerbell onto colorful card stock. Deliver invitations at least two weeks prior to your party to ensure guests have time to make room for your party in their schedules.
2. Plan your party menu. Serve guests fairy-inspired foods, such as sandwiches cut into star or flower shapes using cookie cutters, and chocolate-covered pretzel sticks (wands). Macaroni and cheese or fruit and vegetable trays make excellent sides for your birthday menu.
3. Choose a cake. A large sheet cake decorated with frosting flowers and butterflies, edible glitter and a Tinkerbell figure is one option. You may also consider baking lots of cupcakes and allowing guests to decorate their own cakes with their choice of frosting, sprinkles, edible glitter and candy.
4. Decorate using pink, purple and green colors. Turn the party area into a fairyland with streamers, balloons, white Christmas lights and artificial flowers on tables and hanging from the ceiling. Cover tables with tulle fabric in green, pink or purple, and dust tables with sequins in your theme colors to create a pretty dining atmosphere.
5. Organize games for guests. Play "Pin the Wings on the Fairy" instead of "Pin the Tail on the Donkey," or "Pass the Fairy Wand" rather than "Hot Potato." Play "Tink's Tag," like traditional freeze tag, but only a sprinkle of fairy dust (glitter) from another girl's pouch unfreezes players.
6. Hand out favors. Fill tulle pouches with Tinkerbell stickers, jewelry, key chains and coloring books. Add lip gloss, body glitter and and handfuls of colorful confetti to the bags and tie them off with satin ribbon.
Tags: your party, edible glitter, little girl, party your, pink purple
Hot chocolate was once thought to be the drink of the Gods. The once powerful Mayan and Aztec kings would drink this powerful potion to bring them peace with their creators. Though not exactly the same as the concoction that was popular thousands of years ago, this version of hot chocolate is as close as it gets to that envigorating nectar.
Instructions
Spiced Hot Chocolate
1. Place pan on stove over medium heat. Add 3 cups of milk to the pan. Watch the milk carefully so that it doesn't boil. Meanwhile, chop the bars of bittersweet and dark chocolate to break up into small pieces. Add the chocolate to the milk.
2. Heat the milk until chocolate is completely melted, stirring constantly. Milk will turn into a dark brown color. Lower the heat to a simmer, and continue stirring for one minute. Stir in 1 tsp. each of cinnamon extract, paprika, chili powder and cayenne pepper into the chocolate mixture. Leave over low heat for at least five minutes, stirring frequently.
3. Turn off the heat. Let the mixture cool for one minute. Ladle the spiced hot chocolate into mugs, filling almost to the top.
4. Top each mug with whipped cream, and sprinkle with cinnamon powder and ground nutmeg. Serve hot.
Ice bowls are a great way to keep punch cold while also adding a touch of beauty. Ice bowls can be used during birthday parties, baby showers, holiday parties or even wedding receptions. The use of an ice bowl helps to keep punch from getting watered down due to the continual adding of ice to keep the punch cold. Making an ice bowl is not that complicated of a task and can be done right in your own kitchen.
Instructions
1. Fill a large metal bowl approximately half full of distilled water. Place a medium sized metal bowl on top of the water inside the large bowl.
2. Set a heavy freezer-safe object, such as a can of vegetables, inside the medium sized bowl. Adjust the medium sized bowl so that it is centered inside the large bowl.
3. Secure the medium sized bowl in place using three or four strips of duct tape. The duct tape should run from the inside of the medium sized bowl to the outside of the large bowl and should be tight enough that the medium sized bowl does not move.
4. Add fresh fruit, such as raspberries or orange slices, between the large bowl and the medium sized bowl. Pour enough distilled water over the fruit to fill the large bowl approximately ¾ full.
5. Set the bowls inside a freezer until the water is completely frozen. Disassemble by removing the heavy object and duct tape from inside the medium sized bowl. Remove the medium sized bowl from inside the large bowl and remove the ice bowl from inside the large bowl.
Tags: medium sized, medium sized bowl, sized bowl, large bowl, from inside, inside large
Roasted peanuts are packed with Vitamin E, antioxidants and flavonoids.
According to a market research study conducted by Marigny Research Group and published on ReportLinker, the snack food industry, $68 billion in 2008, is expected to grow to $82 billion by 2013 as more people choose to eat snacks in lieu of full meals. These new savory snack food options now have to provide a range of options that meet changing economic and cultural climates, as well as serve as possible meal replacement options. Since 42 percent of the snack food market actually comes from your supermarket and others, you might as well cut out the middleman and make your own savory snack foods.
Quesadilla
Your desire to reduce cost of living expenses by forgoing eating out can work to your health's advantage. Choosing snack foods that provide the same amount of protein you would get in a meal, minus the fat, can trim your wallet and your waist at the same time. These savory snack foods can include a number of do-it-yourself options, too, according to MayoClinic.com. For example, using one flour or corn tortilla, add 2 tbsp. of shredded cheddar or Monterey Jack cheese to the 6-inch surface and then microwave long enough to melt the cheese. Fold the tortilla in half and cut it into four portions for homemade quesadillas. You can use some salsa as a dipping sauce as well for this snack.
Savory Baked Potato
Add 2 tbsp. of fat-free and plain natural yogurt and a sprinkle of cajun seasoning to a small baked potato, and you have another healthy and savory snack food that can cut your dining budget, waist size and meal time. It gives you needed carbohydrates and calcium for you diet as well, although it will require more than opening a bag--but not much more.
Peanuts
Your desire to rid your life of bad cholesterol and colon cancer and even prevent gallstones can start with choosing an inexpensive but healthy savory snack like a handful of peanuts. Roasted peanuts contain Niacin (B3), which is recognized for its ability to raise your good HDL cholesterol level, which helps fight heart disease. This simple but savory nutty snack also contains a bioflavonoid resveratrol, which ShapeFit says can help prevent arterial plaques from developing, therefore reducing bad cholesterol. According to the World's Healthiest Foods, eating just 1 oz. of peanuts a week can reduce your risk of developing gallstones by 25 percent.
You can easily transport and store peanuts as a snack on your person or in your desk without fear of spoilage. So throw a bag of peanuts in your handbag when you are on the run or keep some in your desk for those last minute hunger pangs or snack times. If you prefer peanut butter, you can smear some on a whole wheat bagel as a morning snack, since peanut butter provides energy too.
Want to make a stellar fish dish for you next get-together? Decided to sample a bit of salmon to get those extra omega-3s? Look no further. Follow these simple steps, and you'll be enjoying your fresh fish in no time.
Instructions
1. Begin by placing the fish in a comfortable position for you cutting preference, and make the first cut behind the gill, straight down and perpendicular to--but not through--the backbone. Make sure this cut has completely freed the flap of meat and lift it up. Turning the blade toward the tail, guide the knife along the backbone at a slight angle so as to clean all of the meat from the fish. When reaching the tail, angle the knife upward through the skin to complete the first fillet.
2. Set the first fillet aside, flip the remaining fish over, and begin with the same gill-cut straight down and perpendicular to--but not through--the backbone. Continue in the same manner as before, flipping the knife toward the tail and sliding it along the backbone, being sure to hold the belly meat up and away from the knife's blade. Finish the second fillet by, yet again, angling the knife upward and through the skin.
3. Once the fillets are cut, the ribs must be removed. Again, arrange the fish in a manner comfortable for you--with rib side up. Generally, it is easiest to face the belly away from you with where the backbone used to be facing you, so that you will be cutting away from yourself. Now, begin by sliding the knife just under the ribs at a slight angle for maximum meat retention, and put a slight pressure on the knife so that it bends and better follows the rib line. Continue to the end of the ribs and cut through the belly lining to completely remove the ribs.
4. Next, a little bit of trimming needs to be done. Look at your fillets and remove any fins or other unwanted pieces by gently sliding the knife beneath and through the skin, much like you did with the ribbing. You may want trim the belly fat of the fish, as well. This is the meat just at the lower end of the fish and simply needs to be sliced off as you did when cutting the fillets themselves. Cut any gristly looking meat from the fillet, and the trimming is finished.
5. Finally, to remove the pinbones, simply hold the flesh of the fillet up to expose the pointy edges of the bones. Clasp a single bone with the pliers and gently wiggle and pull until the bone comes free. Repeat this step to remove all of the pinbones.
6. After completing these steps, it is time to enjoy your fish (and your hard work)! Simply implement your fillet into your recipe and enjoy!
Tags: away from, through skin, along backbone, down perpendicular, down perpendicular to--but
Vanilla is a spice derived from orchids in the Vanilla genus. This genus has about 110 species and the most commercially important one is Vanilla planifolia, although Vanilla pompona and Vanilla tahitiensis are also cultivated. There are many compounds in vanilla extracts, but the characteristic flavor and smell of vanilla is primarily vanilla, with piperonal as a minor component. Here's distill vanilla.
Instructions
1. Harvest the green, immature pod. They are odorless at this stage.
2. Stop the pods from growing. This may be accomplished in a number of ways including drying in the sun or an oven, boiling, freezing or scratching.
3. Hold the pods for seven to 10 days at 115 to 150 degrees to sweat out the vanilla compounds, usually in boxes covered with fabric. Enzymes will process existing compounds in the vanilla bean into vanillin and other compounds that produce the final vanilla flavor.
4. Dry the pods to prevent rotting and lock in the flavor. The pods are frequently exposed to the sun in the morning and returned to the boxes in the afternoon. The curing process is completed when the moisture content of the pods has been reduced from more than 60 percent to less than 30 percent.
5. Make vanilla extract at home. Split a whole vanilla bean down the middle and seal it in a jar of liquor. Let it stand for four to six months and shake the jar occasionally. Many types of alcoholic drinks may be used, but rum and vodka are the most popular.
Tags: compounds vanilla, flavor pods, than percent, vanilla bean
Vegetables are a necessary part to every meal, and some are welcome additions to meals both simple and elaborate. Asparagus is one such vegetable, as it can be boiled, steamed, baked and broiled, and still retains its hardy flavor. The trick in preparing vegetables comes from the balance between cooking them sufficiently and not cooking them so long that they lose their vitality and long. Many boiled veggies don’t retain their nutrients, so other cooking methods must be used. One popular way in doing so is roasting, as the vegetable is cooked without losing any flavor or nutrition. Only a few steps are necessary in preparing this and many other vegetables.
Instructions
1. Gather your necessary ingredients: olive oil, (extra virgin or regular depending on taste), garlic or garlic salt, lemon and lemon pepper. Depending on your personal taste or health restrictions, use garlic instead of garlic salt. Preheat your oven to 325 degrees.
2. If preparing an entire bundle of asparagus, use a sizable baking dish. Pour a ½ cup of olive oil into the dish and allow it to cover the entire container. Add a teaspoon of garlic salt and lemon pepper (or one chopped clove of garlic and two teaspoons of lemon.
3. Take a plastic utensil and distribute the ingredients evenly, mixing with the olive oil.Chop off the bottom two inches of stem (the hardened section) and wash the asparagus thoroughly.
4. Pat the asparagus dry and roll each stem in the baking dish. Roll two or three times/stem, allowing the dry ingredients to adhere to the stem. The olive oil provides a coating allowing them to do so.
5. After all have been rolled through the mixture, arrange them in the bowl, one on top of the other. (Asparagus are thin enough that heat will radiate through to those below). Place your pan in the oven for 10-15 minutes, depending on the desired crispiness. If the asparagus are still too tough for your taste, lower the heat to 250 and allow to roast/bake an additional 10 minutes.
6. Remove it from the heat and allow the asparagus to cool. Serve with melted butter or a small amount of sour cream. Add a few chopped chive pieces to the sour cream for a tangy mix, if desired.
Tags: garlic salt, baking dish, cooking them, garlic salt lemon, heat allow, lemon pepper, salt lemon
Cooks can increase the depth of flavor in a salad by adding salad seasoning.
Salad seasoning is a dry mix of herbs or seeds sprinkled on a salad to add depth of flavor. It is best suited to salads with a mild or minimal amount of light dressing, especially a vinaigrette; added to a salad with a heavy cream-based dressing may obscure the flavor of the seasoning. Salad seasoning can be customized to the preference of the diner or the flavor profile of the salad recipe.
Dry Herbs
The most common ingredients in salad seasoning are dry herbs. Dry herbs are easy to find, are not subject to seasonal availability and shake or sprinkle easily. Oregano, parsley and basil are standard components. Herbs blend into salads well since they are leaf-based like lettuce and other salad foundations. Dried herbs have the added benefit of already being minced small enough for a seasoning blend, so they require no extra preparation.
Fresh Herbs
Fresh herbs work well in salad seasoning blends, too, but require more preparation than dried herbs. Fresh herbs must be minced finely so they are easy to shake or sprinkle onto the salad. Since the leaves are still moist, they may clump together even after mincing. A blend that features fresh herbs should also have a couple of dry ingredients to facilitate even distribution.
Spices
Salad seasonings also feature spices for a flavorful accent. Since spices have such strong flavors, a little goes a long way and only one or two or added. Garlic powder and onion powder are common ingredients. Spices that contribute heat to the blend are also standard components. Cayenne pepper and paprika are well-suited to this type of recipe.
Seeds
Seeds not only impart flavor into a seasoning mix, but provide much needed texture, as well. They can be beneficial counterparts to fresh herbs, balancing out the moisture of the minced leaves so that the mix distributes easily and evenly. Poppy seeds, celery seeds and sesame seeds are often featured in these blends.
Grated Cheese
Grated cheese is another customary component. The two commonplace hard Italian cheeses Parmesan and Romano are often included in seasoning blend recipes. Most cheeses would be too moist to mix with dry ingredients, but these two are not. Also, their flavors are strong enough to strike a balance with spices and herbs.
Asian noodle soup is a simple dish that can be personalized to your taste.
An exotic departure from traditional chicken noodle soup, a spicy Asian noodle soup can be enhanced with a variety of meats and vegetables. It's not only simple to make, but also easy to adapt for your personal preference.
Instructions
1. Cook the meat you'd like to add to the soup if it is raw. You can also use leftover meats such as chicken and turkey off the bone and sliced cooked pork. If you are adding raw shrimp, boil it for one full minute ahead of time.
2. Pour the chicken or vegetable broth into the stock pot. Peel the garlic and ginger, then add them whole to the broth. Bring to a low boil.
3. Put the noodles in a separate cooking pot. Cook according to package instructions.
4. Rinse the vegetables well, then cut them into bite-size chunks.
5. Remove the garlic and ginger from the broth with a slotted spoon. Add the vegetables and meat. Cook until the vegetables reach desired crispness.
6. Add 3 tablespoons of fish sauce or soy sauce. Taste for seasoning. Add more sauce to taste.
7. Take the broth off the heat. In a warmed bowl, place a single serving of noodles, and then top with a large ladle of the finished soup.
Tags: noodle soup, Asian noodle soup, garlic ginger, then them
No one can resist yummy homemade blueberry pancakes! Instead of heading out to the neighborhood dinner next weekend, stay in and make your family a delicious breakfast using these easy steps. You will see that it does not take much to whip up these pancakes and the results are well worth it.
Instructions
1. Mix flour, sugar, baking soda and baking powder together in a mixing bowl.
2. Add the butter, egg and milk together into a small bowl and mix well. Check that the butter has cooled down before adding it; otherwise it may start to cook the egg.
3. Mix the wet ingredients in with the dry ingredients and gently whisk together. Be sure not to over-mix the ingredients, a few lumps are fine. Carefully fold the blueberries into the batter.
4. Heat a lightly greased frying pan over medium heat for about 3 minutes. Use a measuring cup to scoop ? cup of the batter from the bowl and pour into the pan. Depending on the size of your pan you may be able cook 2 or 3 pancakes at the same time.
5. Cook the pancake on this side until you see bubbles form in the batter. Flip it over using a thin spatula and cook the second side until it is golden brown. You will have to check it often to make sure it does not overcook.
6. Continue with the rest of the batter. Serve with butter and syrup and enjoy your delicious blueberry pancakes.
Homemade Parmesan cheese is fresh and delicious--well worth the wait.
Parmesan cheese is one of the easiest cheeses to make, however, keep in mind that it takes at least five months for the cheese to take form. If you are willing to wait, assemble the ingredients and get to work.
Instructions
1. Warm the milk to about 100 degrees and add the thermophilic starter culture. Allow it to ripen for about an hour.
2. Dissolve the tab in 4 tbsp. of cold water and pour it into the milk. Stir for about five minutes with a wire whisk.
3. Set the milk solution for about 90 minutes and a curd should form in this time. Cut this curd into 1/4 cubes and have them sit for about 10 minutes.
4. Raise the milk's temperature to 124 degrees. Keep stirring the curds to prevent them from sticking together. Maintain the curds at this temperature until they are small and firm (this will take about 30 minutes at the most).
5. Drain the whey with a cheesecloth lined colander and place the curds into a cheesecloth lined mold. Press the cheese at 10 lbs. for 1/2 hour. Remove and flip the cheese. Press it at 25 lbs. for a 1/2 hour. Flip the cheese again and press it for 12 hours.
6. Remove the cheese from the press and float in a cold brine solution (1 1/2 cups of salt into 1 qt. of water) for 30 hours. Remove the cheese and pat dry.
7. Put the cheese in your refrigerator for at least five months. Flip the cheese every other day for the first few weeks and then once weekly. After two days, place an overturned bowl on the cheese. Check the cheese for mold. If mold does develop, simply remove the area of mold.
8. Grate your cheese when you are ready to use it. You can use it any time after five months, but the longer it is kept, the stronger the flavor will be.)
Tags: about minutes, five months, cheesecloth lined, hours Remove, hours Remove cheese, least five
The perfect quick dinner for a hot summer day is an Asian main-course salad. Made by combining meat, poultry or seafood with noodles, snow peas, scallions and packaged cole-slaw mix, it’s easy to pull together in 30 minutes or less. Here’s a basic recipe that serves four and can be easily varied with different ingredients to suit your whim of the moment.
Instructions
1. Choose a salad dressing that suits the type of meat or seafood you are using. Numerous bottled varieties are now available in larger markets, especially natural-foods stores. A shiitake-sesame vinaigrette goes particularly well with steak, while dressings flavored with ginger or citrus are better suited to chicken or seafood. Dressings made with peanut sauce are good with chicken or steak, but tend to overpower seafood. If you have problems finding a bottled Asian dressing in your area, see Resources for recipe recommendations.
2. Prepare your meat, chicken or seafood. If you are using steak, slice it crosswise into strips, as you would London broil. If you are using chicken, cut or shred the meat into bite-size pieces. Larger scallops should be halved or quartered, but smaller ones can be used whole. Shrimp can be used whole or halved lengthwise. (If the shrimp aren’t already peeled and de-veined, you’ll need to do that.)
3. Cook your noodles. If you are using fresh noodles, such as Japanese soba or Chinese lo mein noodles, they will only need about two minutes in boiling salted water. Drain the noodles, rinse them under cold running water until cool, and place them in a bowl. You can substitute dried linguini; cook as per package instructions, then drain and cool under cold running water. Other Asian noodles, such as the varieties that are fried rather than boiled, can be used as well, but should be added after the other ingredients, just before the dressing. See Resources for more about Asian noodles.
4. Drizzle the oil over the noodles and toss lightly. You can skip this step if you're in a real hurry, but move quickly, because the noodles will soon stick together in a ball without it.
5. Add the cole slaw, snow peas, meat or seafood, daikon and scallions to the bowl. Toss lightly, pour the dressing over the salad and toss again.
6. Sprinkle the chopped cilantro and peanuts over the salad and serve with lime wedges.
Tags: Asian noodles, chicken seafood, cold running, cold running water, meat seafood, noodles such
A panini is a sandwich made from fresh ingredients, then grilled to perfection in a special panini grill. The sandwich originated in Italy and has become a popular substitute in the U.S. for the basic cold sandwich. Panini grills are available in many different styles and prices, and there are a few things to look for if you decide to buy one.
Instructions
1. Search for a panini grill that has a large, two-sided surface joined by a floating hinge, that can handle different thicknesses of breads and fillings. This design assures that the sandwich grills quickly and evenly and makes it useful for grilling other foods. Some smaller grills are made specifically for grilling a sandwich and aren't as versatile as the true panini grills.
2. Look for a panini grill with an adjustable temperature setting. To grill a panini properly, the temperature needs to be 400 degrees F or above. This also gives you a range of temperatures for grilling other vegetables and meats.
3. Consider the type of surface the panini grill has before you buy it. A nonstick surface ensures that the food comes out in one piece and makes cleanup easier. Ridged cooking surfaces sear your food and provide the authentic looking grill marks most people likes to see when they grill.
4. Buy a grill with a a slanted cooking surface and a grease spout or draining tray. This is a convenient way to collect and discard excess grease and provides a healthier way to prepare food.
5. Think about the safety features when buying any countertop appliance. A panini grill gets very hot, and you need one with cool-touch handles positioned in such a way that you can open and close the grill without burning yourself.
Passata is a thick form of tomato sauce made from strained, crushed tomatoes. Passata is also known as creamed tomatoes. It can be smooth or chunky, depending on what type of sieve was used to strain the tomatoes. Passata is available at Italian grocers, specialty stores or can be made from fresh tomatoes at home. It can be used in most recipes calling for tomato sauce.
Making Passata
Place 1 lb. of tomatoes into a stockpot of boiling water. When the skins begin to split, remove the tomatoes from the water and remove the skins. This will take approximately one minute. If you have a food mill, place one or two tomatoes at a time in the mill and puree over a large bowl. If you don't have a mill, use a fine, wire-mesh colander, over a bowl, and press the tomatoes through the mesh using the back of a large spoon. Place the tomato puree in a large saucepan and simmer until reduced by half. If desired, you can add 1/4 cup minced onion, 2 minced garlic cloves and 1 tbs. Italian seasoning to the pan during the reducing time. This recipe makes enough passata for four servings.
Simple Passata Pasta
Cook four servings of your choice of pasta according to package instructions. While the pasta is cooking, pour 2 cups of Passata into a separate pan. Add 1 cup chopped cooked bacon or prosciutto ham to the Passata. Heat through. Drain pasta and place into a large pasta bowl. Pour the Passata over the pasta and stir to mix. Sprinkle with oregano, red pepper flakes and Parmesan cheese. This recipe can be halved for two servings or doubled for eight servings.
Baked Passata Fish
Wrap, individually, four cod fillets in four slices of prosciutto ham. Place the four wrapped fillets in a single layer in a shallow 9-by-13-inch baking dish. Surround the fish with cherry or halved plum tomatoes. You will need approximately 1/4 pound of cherry or plum tomatoes. Pour 1 1/2 to 2 cups Passata over the fish and tomatoes. Sprinkle 1 cup of mozzarella cheese over the sauce. Cover the top with 3 tbsp. of Italian flavored breadcrumbs. Bake, covered, in a preheated 350-degree Fahrenheit oven for 25 minutes. Remove from the oven and sprinkle the top with additional Parmesan cheese if desired. Serves four.
Tags: cups Passata, four servings, made from, Parmesan cheese, Passata over
Almond roca is a bark-type candy with two layers. The first layer is similar to a brittle, with almonds stirred in. The second layer is melted chocolate with more almonds. Almond roca can be made at home on the stove top. It is not difficult or expensive to make, but it does require 20 to 30 minutes of constant stirring on the stove. Homemade almond roca makes a wonderful holiday gift.
Instructions
1. Line a jelly-roll pan with aluminum foil. Be sure the foil covers the bottom and sides of the pan. Grease the foil with butter or spray with cooking spray. Set aside while you prepare the candy.
2. Put the butter, sugar and corn syrup into a 4 qt. saucepan. Insert the candy thermometer if you are using one. Place over medium heat and stir constantly with a wooden spoon. When the mixture boils, continue cooking and stirring for five minutes.
3. Add the whole almonds to the saucepan and continue cooking and stirring constantly until the mixture reaches a temperature of 290 degrees F, another 15 to 20 minutes. If you are not using a candy thermometer, watch for the mixture to turn a golden brown, similar to the color of a brown paper bag.
4. Take the saucepan off the heat and quickly stir in the vanilla extract.
5. Pour the mixture into the prepared pan and use the back of the wooden spoon to spread it into an even layer. Let the mixture cool on the counter for 15 to 20 minutes, until it starts to harden and set up.
6. Put the chocolate chips into the microwave-safe bowl and microwave at 50 percent power for 30 seconds. Stir the melting chocolate. Continue microwaving at 50 percent power in 30-second increments, stirring after each microwave session, until the chocolate is completely melted and smooth.
7. Pour the chocolate over the hardening candy mixture in the pan; use a rubber spatula to smooth the chocolate into an even layer.
8. Sprinkle the melted chocolate with the chopped almonds.
9. Allow the almond roca to completely cool and harden. Turn the candy out of the pan, peel off the foil and break into pieces.