A good dark roux is the basis of most Cajun cooking. You can make a wonderful roux in the microwave without the tedious steps of constantly stirring a pot or tending the stove.
Instructions
1. Measure equal amounts of flour and oil into your bowl. A large gumbo would benefit from a full cup of oil combined with a full cup of flour. Whisk these two ingredients together to form a thin pasty mixture.
2. Microwave your mixture on high power for five minutes. Most microwave ovens will not burn a roux in the first five minutes. If you have a low wattage oven, increase this time and reduce the time if your microwave is high powered. A little bit of trial and error on this initial cooking time is to be expected.
3. Remove the bowl from your microwave with a potholder. The bowl and its contents will be extremely hot. Use caution if lowering your bowl down from above, making sure not to splatter the hot oil on yourself.
4. Whisk your roux thoroughly with a wire whisk. This prevents any lumps from forming and evenly distributes the browning flour throughout the mixture. You will notice the color go from pale to a darker brown with this first cooking.
5. Cook the roux in thirty-second increments until it reaches the desired color, whisking it between cookings. Aim for a very dark brown roux, but not black. If you begin to smell a smoky smell, you are in danger of burning your roux. The roux will thicken and become somewhat grainy as it cooks. When it is dark enough for your liking, your microwave roux can be used in soups, gumbos, etoufees and other Cajun dishes.
Tags: your microwave, five minutes, your bowl, your roux
Baked Brie is commonly served with a French baguette.
Baked Brie is commonly served alone or baked with ingredients like shallots, caramelized onions, brown sugar or honey. While baked Brie can be used for a variety of different recipes, its strong flavor makes it best suited for an appetizer before a meal, part of a first course or as a dessert. Baked Brie can be served warm or at room temperature, though it is most commonly served warm to maintain the rich, creamy texture of the cheese.
Instructions
1. Serve baked Brie cheese with sliced rounds of French bread, Italian bread or whole wheat bread. Try to match the amount of cheese you serve to the number of slices of bread you put out so guests don't run out, leaving leftover, unappetizing food that guests wont touch.
2. Slice apples into thin slices and spread them out in a fan shape around the edges of a large serving platter. Place the baked Brie cheese inside the circle of apple slices and put two cheese knives around the edge of the plate so guests can serve themselves.
3. Put two rows of mixed crackers around the edges of a serving platter, alternating the type of cracker in the rows. Put the baked Brie in the middle of the plate and garnish the top of the cheese with chopped fresh herbs like rosemary, oregano or herbes de Provence.
4. Mix baked Brie with saut ed shrimp in a warmed serving bowl and toss to coat with large wooden spoons. Serve the Brie and shrimp mixture with watercress, arugula or mixed baby greens and heirloom tomatoes for an elegant, unique salad.
5. Serve baked Brie with fresh berries such as raspberries, blackberries and blueberries. You can pair these fruits with crackers or bread slices on the same plate if you wish.
6. Pair baked Brie with sparkling wine or dry champagne, Chardonnay, White Rhone, White Bordeaux, Chablis, Sauvignon Blanc or Chenin Blanc. These wines can be served with food that has baked Brie as an ingredient or with a baked Brie appetizer like Brie and crackers or apple slices.
Tags: baked Brie, baked Brie with, Brie with, commonly served, apple slices, around edges
Fondant lets you take an ordinary cupcake and personalize it or make it into something spectacular. If you can roll out clay and make clay figures, than you can roll out fondant and make fondant decorations for cupcakes.
Instructions
1. Use quick pour fondant on cupcakes for a smooth, sleek appearance. Put the cupcakes onto a wire rack. Fill an icing bag with quick pour fondant, and squirt it onto the cupcakes. Add sprinkles or other decorations before the fondant sets, or leave the fondant as the only decoration.
2. Create holiday cupcakes by baking and icing the cupcakes as usual. Then take the fondant and create holiday specific decorations. You can use cookie cutters for hard-to-form pieces, like Christmas trees or hearts, and make other easy decorations by hand, like snowmen and pumpkins. Then place one fondant decoration on the top of each cupcake, and add sprinkles or coarse, colored sugar.
3. Personalize cupcakes for a birthday party by making faces and hair from different colored fondant. Attach one face to each cupcake, and decorate it to look like your party guests. Write the name of each guest under the face.
4. Use cookie cutters and cut out flowers, leaves, butterflies, stars and hearts. Take other colors of fondant and create small shapes and details for your fondant cut-outs. Attach the details with a small dab of icing and then put thin metal skewers or floral wire into the fondant shapes. Stick the skewers into the cupcakes to add height to your cupcakes.
5. Bake large cupcakes and cover the entire cupcake with fondant. Take a contrasting color and create gumdrop-shaped domes. Attach them all over the cupcake with a dab of icing. These cupcakes are good for a shower or elegant party.
Tags: cookie cutters, cupcake with, each cupcake, fondant create, pour fondant, quick pour
Have you made chuck roast before but found it to be somewhat tough when finished cooking? Try cooking it in a slow cooker next time. You'll find that after eight or 10 hours, just about any kind of meat is more tender than usual. Using a slow cooker to cook a chuck roast is a simple process. All you have to do is add the meat to the slow cooker, turn it on and forget about it until it's supper time.
Instructions
1. Purchase the chuck roast. This type of meat is going to be tougher and somewhat fatter than other types of roast. Pick the size roast you'll need for the size family you have.
2. Fix the vegetables. Peel and cut up the onions and potatoes. You can either cut them in chunks or thick slices. You can leave the peelings on the potatoes to make them healthier.
3. Season the chuck roast. Rub the salt and pepper all over the chuck roast. Garlic powder, onion powder or any other kind of spices that you want can be used.
4. Brown the roast. Add the oil to a large heavy skillet and let it heat at medium high until hot. Place the chuck roast in the skillet and let it brown on all sides. Take out of pan and set on a plate. Browning the chuck roast is not necessary but it does add more flavor. The roast will still taste fine if just placed in the slow cooker without browning.
5. Deglaze the pan. Add the water to the skillet the chuck roast was browned in. Turn the burner on high heat and gently stir the pan. This will help to get any fat and meat left in the pan loosened. You can then add it to the slow cooker for more flavor. Once the water is hot, turn the burner off.
6. Fill the slow cooker. Make a layer of potatoes, baby carrots and then onions. Set the browned chuck roast on top of the vegetables and then pour the water from the skillet over all of it. You can use three or four big carrots instead.
7. Cook the chuck roast. Put the lid on the slow cooker. Set on high and cook for eight or nine hours. Everything will be soft and delicious when dishing out the food.
Of course it's easy enough to buy most sauces in the grocery store today, but for some there is an element of domestic pleasure of having cooked your entire meal from scratch.
If the simple joy of making a homemade meal is not sufficient enough reason for you to make your own sauce, at least consider the advantage of having a collection of sauce recipes handy for those times when you suddenly realize the recipe you are in the middle of calls for a sauce that you forgot to purchase at the store.
This is a collection of sauce recipes for such a time.
Instructions
1. Sauces can make or break that special creation you have pulled together. By going the extra mile by offering foods with sauces made from your own hand, don't be surprised if you find yourself developing quite a reputation for being a great cook!
2. Some of the recipes below will first begin with this BASIC CREAM SAUCE
BASIC CREAM SAUCE:
2 Tbsp. butter
1 cup milk
2 Tbsp. flour
½ tsp. salt
Put butter and flour in upper part of double broiler (having water in lower part boiling) and blend thoroughly. Add milk, a little at a time, stirring constantly until sauce thickens. Cook five minutes and add seasonings. Makes 1 ½ cups sauce.
Curry Sauce:
To flour for BASIC CREAM SAUCE add 1 tsp. curry powder and beat in one egg yolk after sauce is taken from burner.
Egg Sauce:
To BASIC CREAM SAUCE add 1 chopped egg and 1 tsp. lemon juice.
Shrimp Sauce:
To BASIC CREAM SAUCE add ½ cup cooked chopped shrimps, 1 tsp. lemon juice and 1 tsp. minced parsley.
Oyster Sauce:
1 pt. oysters
1 cup milk
3 Tbsp. Butter
¾ cup oyster liquid
3 Tbsp. flour
Salt, pepper
lemon juice
Scald oysters in their own liquid; chop coarsely. Blend butter and flour in a saucepan without browning, add milk and oyster liquid gradually and stir until boiling. Lower heat, cook five minutes. Add seasonings and oysters and cook just long enough to heat oysters thoroughly. Makes 2 ½ cups sauce.
Mint Sauce:
½ cup fresh mint leaves
3 Tbsp. sugar
2/3 cup vinegar
Wash mint before stripping leaves from stalks, dry thoroughly and chop fine. Add vinegar and sugar; let sauce stand until sugar is dissolved. Serve with roast lamb. Makes ¾ cup sauce.
Cucumber Sauce:
2 cucumbers
2 TBSP olive oil
½ tsp. onion juice
1 tsp. vinegar
Salt & Pepper
Peal cucumbers; grate or chop fine; drain well to rid of all moisture possible; add onion juice, oil, vinegar and seasonings beaten together. Serve immediately. This sauce isgood with either broiled or fried fish, or cold meats. Makes 1/3 cup sauce.
3. Horseradish Sauce:
2 TBSP. butter
salt, pepper
lemon juice
2 TBSP. flour
2 TBSP fresh grated horseradish
1 ½ cups milk or fish stock
1 egg yolk
Blend butter and flour in saucepan until smooth, add liquid a little at a time and stir until boiling. Season with salt, pepper and lemon juice and cook five minutes. Just before serving add horseradish and egg yolk. Prepared horseradish may be substituted for fresh grated. Makes 1 ¾ cups sauce.
Tarter Sauce:
1 cup mayonnaise
1 tsp. finely chopped capers
1 tsp. mixed mustard
1 tsp. finely chopped pickles
1 tsp. finely chopped parsley
½ tsp. onion juice
Add all ingredients to mayonnaise. Stir well and serve cold. Makes one cup sauce.
Tomato Sauce:
1 ½ cups canned tomatoes
1 bay leaf
½ small onion
2 TBSP. butter
1 sprig parsley
2 TBSP. flour
Put together in saucepan tomatoes, onions, parsley, and bay leaf; cook gently for twenty minutes and rub through sieve, pressing all pulp possible through and scraping off all that clings to under side. Melt butter, add flour and when smooth add the strained tomato slowly, stir until boiling, season and cook five minutes. Some cooks add a little sugar to the sauce. Makes 1 2/3 cups sauce.
Hollandaise Sauce:
1/2 cup butter
1/3 cup boiling water
2 egg yolks
½ tsp. salt
2 tbsp. lemon juice
few grains cayenne
Divide butter into three portions. Place one in upper part of double boiler with egg yolks and lemon juice. Set over hot water and cook slowly, stirring constantly, until butter is melted. Add second portion of butter and continue stirring.
When sauce thickens add remaining butter and cook until mixture coats spoon. Add boiling water gradually, cook one minute and season. Watch carefully and do not overcook as this causes the sauce to curdle. The water in lower pan should never be allowed to actually boil. Makes nearly a cup of sauce.
For barbecue fans, a smoker is essential. Smokers are expensive and can be temperamental in the winter months. There is an alternative to store-bought smokers-terracotta smokers.Clay is an ancient gastronomic tool that has fallen into disuse as the modern culinary-inclined migrate to stainless steel and non-stick cooking accoutrement. But the benefits of cooking with clay remain. Clay, more commonly found in stores as terracotta pots, offers better insulation to maintain a steady temperature necessary for the low and slow barbecue approach.Below are steps from Alton Brown's "Good Eats" television show on the Food Network on build a clay smoker out of terracotta flower pots.The best thing about this smoker is that you can buy all the elements for significantly less than a store-bought smoker. You will receive better productivity from the clay.
Instructions
Building a clay smoker
1. Stand the large terracotta pot on bricks or feet to allow air circulation. Set the hot plate inside the pot, running the power cord through the hole of the pot. The hot plate is an essential element to the smoker. While some hot plates require tweaking to maintain temperature for several hours, any hot plate should do the job.
2. Place a heavy duty pie pan on the hot plate and add wood chunks or chips. Chips tend to catch fire, so opt for chunks, especially if you are cooking for several hours. Some pie pans, especially shiny aluminum pans may reflect heat back down to the heating element. Some elements are equipped with sensors to dial down the heat if it rises too high. This may affect the temperature of the smoker. Try a dark pie pan.
3. Lay a greased grill grate in the pot. The grate should catch smoothly on the sides of the pot as the diameter diminishes. Look for a grate with handles or use strong tongs to remove the grate during the cooking process. It may be a good idea to remove the food item before pulling out the grate.
4. Turn a terracotta pot or bowl upside down over the base of the smoker. The pots don't have to line up perfectly, just as long as the smoke doesn't pour freely out of the top.
5. Set a meat thermometer or replacement grill thermometer in the hole of the top pot.
6. Insert food and use your new clay smoker just like any other smoker.
Once your wine collection expands beyond a bottle or two, you're bound to confront the pesky question of storage. Wine racks are available to purchase in a variety of sizes and styles, but finding one right for your needs and budget can be tricky. Fortunately, you can build a homemade wine rack to your exact preferences using inexpensive materials and basic tools.
Choose a Style
A wine rack can be as simple as a piece of wood with angled holes cut in it to hold the necks of wine bottles. For a more sophisticated look, a lattice wine rack offers efficient storage, an eye-catching diamond pattern and the opportunity to design a beautiful case or use an existing box or cabinet. The most versatile style of wine rack, though, is a modular shelf system. With this approach, you can set your initial shelf width and rack height to match your desired capacity (from a dozen bottles to a dozen cases of wine), and you can expand your storage system as needed, one shelf or rack at a time.
Determine Shelf Dimensions
A modular shelf wine rack uses raised dividers or inset arcs to separate and secure wine bottles lined up in parallel along a set of support rails. To determine the width of each shelf, decide how many bottles you want it to hold, multiply by the space allotted to each bottle, add the width of dividers or spaces between bottles and leave room on either end to allow for vertical supports. Keep in mind that most wine bottles are 3 inches in diameter, and very few are larger than 4 inches. A common configuration is eight bottles per shelf, with 2 inches per bottle (smaller than the bottle diameter to allow a round bottle to rest securely on square or beveled dividers), nine 2-inch dividers (one more than the number of bottles, so you can place dividers on either end and between each pair of bottles) and an inch at either end. This gives you a total width of 36 inches (16 + 18 + 2).
Determine Rack Height
Design a rack to hold however many shelves you like. Shelves can be designed to interlock and stack by cutting matching slots into the rails and side supports, or you can anchor shelves to corner struts of a fixed height with side supports attached at intervals for the shelves to rest on. The latter approach tends to be stronger and more stable. When planning rack height, factor in 6 inches per shelf, 6 inches at the bottom to serve as legs for the rack, and an inch at the top to hold a lid. For example, planning for six shelves that hold eight bottles each (for a total of 48 bottles, or four cases of wine) would give you a height of 43 inches: (6 x 6) + 6 + 1.
Prepare Materials
Once you have your dimensions determined, you can sketch your wine rack plans, buy lumber and cut it to size. Most varieties of wood---from basic, affordable pine to a beautiful cherry or mahogany---will work well for your wine rack, as will a range of board sizes. As a starting point, consider using 1-by-4s for support rails and vertical (corner) struts, 1-by-2s for dividers and side supports, and a single piece of 1-by-12 for the lid. Be sure to double-check your design and measure each piece of wood carefully before cutting.
Assemble Your Wine Rack
It may be easiest to start by assembling each shelf. Lay support rails parallel with a 4-inch space between, and then attach your dividers (or mark and cut arcs, which can be the same size or larger for the bottle bases and narrower for the necks). Construct the sides of your rack in a similar way, by attaching side supports to your vertical (corner) struts. Use a square and level to make sure everything is aligned properly, and then use finishing nails or wood screws to connect your pieces. For an extra touch, add a coat or two of stain or polyurethane to make your wine rack look even better.
Tags: wine rack, side supports, corner struts, support rails, wine bottles
Lots of fresh garlic flavors this creamy seafood pasta sauce
If you want to impress your guest with a dish that looks like you spent hours in the kitchen, pasta with shrimp and garlic sauce is just the ticket. Old world flavor combined with crisp vegetables and shrimp will make an evening at home a special occasion. This dish is quite simple to prepare using a few ingredients and a basic knowledge of cooking techniques. This recipe serves four people.
Instructions
Pasta with Shrimp and Garlic Sauce
1. Boil salted water in a large pot and prepare the pasta as directed on the package. This step will occur simultaneously with the preparation of the shrimp, vegetables and sauce.
2. Melt the butter in a large frying pan over medium-hot heat and add the garlic, mushrooms and asparagus, stirring often until the asparagus is al dente (about halfway cooked).
3. Add the heavy cream, salt, pepper and nutmeg to the vegetables and reduce heat. The cream will begin to thicken as it reduces. Stir often.
4. Place the shrimp in a colander and rinse under cold water. Drain well. Add the shrimp to the vegetables and sauce, stirring to coat the shrimp and gently heat them through (approximately five minutes).
5. Drain the pasta using the colander and place pasta in the serving bowl. Top pasta with the shrimp sauce. Sprinkle the dish with Parmesan cheese and freshly chopped parsley.
Tags: pasta with, Shrimp Garlic, shrimp vegetables, shrimp vegetables sauce, vegetables sauce, with shrimp
Writing a debt settlement letter can free you of your debt situation and correct your credit rating when negotiated properly. These free ideas will help you write a proper debt settlement letter sample.
Instructions
1. Write in your name, address, and zip code followed by today's date at the top.
2. Put the collectors name, address, and zip below followed by your account number for reference.
3. Address the letter to the person most cooperative by phone if you can.
4. Explain or reiterate your previous debt situation and your current resolutions. List your debt dollar amount and any improvement to ability to pay such as new job or source of income.
5. Write your proposed debt settlement amount and your terms. Make sure to include maximum amount you are free to pay and only when you recieve letter agreeing to change your credit terms.
6. Write your name, signature, and current date followed below with your printed name and printed date.
You can get a great cappuccino, a coffee drink made of espresso, steamed milk and foam, at a cafe or coffee house for a few dollars a cup. Or if you're willing to learn, you can make cappuccinos yourself at your home or office using an espresso or cappuccino machine purchased from any home and garden or high-end retail store.
Instructions
Pull Espresso
1. Clear some counter space for your cappuccino machine. Make sure all controls are off before plugging in.
2. Fill the water reservoir to its maximum fill point, which should be labeled on the reservoir. Use soft of filtered water for best results.
3. Turn your machine on.
4. Remove the machine's portafilter and place ground espresso into the portafilter cup.
5. Press the grounds using a built-in tamper or a hand tamper. Tap the side to release lodged grounds and repeat the process.
6. Put the filled portafilter back into the machine, sliding and locking it into place. Place a demitasse cup or shot glass, or two for a double shot, under the filter.
7. Turn on the brew button to begin pulling espresso. A double shot normally takes 15 to 25 seconds but you can turn the brew off once the cup is full.
Froth Milk
8. Fill chilled metal pitcher with milk about 1/3 to 1/2 full. Whole milk froths best but any type works.
9. Place a thermometer inside the pitcher and put the pitcher under the steamer wand on the cappuccino maker.
10. Turn on the frother. On many cappuccino makers this process is as easy as setting the pitcher down and waiting until it stops frothing. With others you may have to move the pitcher to set the frothing wand just below the surface and wait until the thermometer reads 150 to 155 degrees F before shutting the machine off.
11. Pour the espresso into a mug. Pour the milk on top, concentrating on holding the foam back with a spoon until the mug is 1/2 full. Spoon the foam onto the espresso and milk mixture.
12. Add any flavoring syrup with the espresso and dress the top of the finished cappuccino with cinnamon or nutmeg for extra flavor.
Tags: cappuccino machine, double shot, espresso into
Fresh sunflower seeds make a crunchy, healthy and all-natural snack without the added fats and sugars found in potato chips or candy bars. Preparing fresh, raw sunflower seeds for consumption requires toasting in the oven to make the seeds more palatable. Though you can eat the seeds raw, roasting them brings out their flavor and texture. By roasting your sunflower seeds, you also have the option to infuse them with flavorings to further enhance your snacking experience.
Instructions
1. Combine 3 cups of water with 6 tablespoons salt and 2 cups raw, fresh sunflower seeds in a saucepan. Cover and let soak overnight.
2. Uncover the saucepan and bring to a boil over high heat. Boil the mixture for five minutes.
3. Drain the sunflower seeds by pouring the water, salt and seed mixture through a colander held over a sink.
4. Spread the sunflower seeds into a single layer on a baking pan, and preheat the oven to 200 degrees.
5. Bake the sunflower seeds in the oven at 200 degrees for three hours or until crisp.
6. Let the sunflower seeds cool before eating or storing in an airtight container. Put a whole sunflower seed, shell and all into your mouth between your teeth. Bite down on seed and spit out the shell before chewing up the seed.
The seasons best berries are now in season so what better way to showcase these precious rubies of summer then in a scrumptious pie.
Instructions
1. Preheat oven at 350 degrees
2. Prepare pie crust or you can use a store brought crust. With a fork make several small pokes around the base of the crust.
3. Place another pie plate on top of the pie crust and fill with a small bit of water or dry beans. To add a bit of weight to the top plate. This plate is going to keep your crust in place and help prevent it from bubbling.
4. Bake for 10 minutes
5. Remove from oven and remove the top pie plate.
6. Return crust to oven and bake for an additional 5 minutes.
7. Clean and wash your strawberries removing stems and leaves allow to dry.
8. In a small kettle add ¼ cup Sugar, ¼ cup strawberry jam, 1 teaspoon Lemon Juice, 1 tsp water. Stir constantly until liquid comes to a rapid boil.
9. Align your strawberries in the pie shell. Pour glazing liquid over strawberries.
Preserve that garden tomato bounty through canning and freezing salsa.
To have that fresh-from-the-garden taste any time of year, preserve your homemade tomato salsa by canning it, which allows it to keep in a cool, dark place for up to 12 months. Because tomatoes are not highly acidic, canned salsa may spoil easily if not made with the proper balance of ingredients. The safest bet is to use a recipe meant specifically for canning that has been tested and backed by the research of an extension service or other authoritative source. If you have an old family recipe that you just can't give up, freeze the salsa instead.
Instructions
Canning in a Boiling-Water Bath
1. Wash the canning jars, lids and rings in hot water with soap and rinse thoroughly. Dry the rings.
2. Keep your homemade salsa warm in a pot on the stove in preparation for canning.
3. Place the jars on the rack in the canning or stock pot and lower them to the bottom. Fill the canning pot, including the jars, above their tops by an inch or two. You can use a pot specifically made for canning or a stockpot that is at least 7 1/2 inches tall and 9 1/2 inches across.
4. Bring the water to a simmer (180 degrees Fahrenheit). Keep your jars warm until you are ready to ladle in the salsa. Hot pack goes into hot jars.
5. Fill a saucepan with water and simmer the canning lids to 180 degrees Fahrenheit until you're ready to use them.
6. Remove a jar using a jar-lifting utensil. Dump the water out back into the stock pot, and place the jar on a hot pad or other insulated surface.
7. Fill a jar with salsa, leaving the amount of headspace at the top that is specified in the recipe, often 1/4 to 1/2 inch. A jar funnel, which is similar to a regular kitchen funnel but has a wider opening at the bottom, makes the job easier and less messy.
8. Release air bubbles in the filled jar by inserting a plastic spatula or plastic knife into the jar and running it around the edge, moving the contents gently. Do not use a metal utensil.
9. Wipe off the rim and neck of the jar to ensure that it is clean and dry so that the lid will form a good seal.
10. Use a magnetic lid wand to grab a lid from the simmering water. Seat a canning lid atop the rim of the jar. Place a ring over the lid and screw it on "fingertip tight." Do not overtighten.
11. Use the jar lifter to place the jar into the canning pot. Take out the next jar, and repeat the filling for the rest of the jars until the canner is full. If necessary, add hot water to the pot to bring the water level 1 to 2 inches above the jars. Allow the water to come to a steady boil. Put the lid on the pot, and then start your processing timer.
12. Boil the jars for the time specified in your recipe. Be aware that altitude affects how long you should process the jars. In general, increase the boiling time by five minutes for every 3,000 feet in altitude above 1,000 feet. Following the processing there will be a cooling period with the jars still in the water but not boiling. This time helps stabilize the seal on the jars.
13. Spread towels out on the counter. Use the jar lifter to remove the jars from the water and place them on the towels at least an inch apart. If any metal rings loosened during processing, do not retighten them. Let the jars sit for 12 hours. Cover with a towel to prevent drafts from affecting the formation of any remaining seals.
14. Press the center of each jar lid to ensure a tight seal. If the lid does not "pop" or move, the jar is sealed correctly. Refrigerate any jars that did not seal properly and plan to use that salsa first.
15. Remove the rings from the jars to prevent rusting from trapped moisture; they aren't needed to retain the seal. If you prefer to keep the rings on, remove them, dry them and replace them before storing the jars in the pantry or a similar cool, dark place.
Freezing
16. Place the freshly made salsa in freezer containers, leaving 1 inch of headspace at the top for expansion. Seal the lids tightly.
17.Label the containers with the contents and date. Foods placed in the freezer are sometimes surprisingly hard to identify later.
18. Put the containers in the refrigerator to cool before placing them in the freezer. They will freeze faster, which boosts the quality of the salsa and discourages ice crystals from forming.
Tags: cool dark, cool dark place, dark place, degrees Fahrenheit, Keep your
Take finger foods to the next level with minimal preparation.
Whipping up a bevy of finger foods for your next get-together doesn't require standing over the stove or even opening up your oven. You can create impressive appetizers using readily available ingredients that will wow your guests and satisfy your cravings for utensil-free fare. Try your hand at these tapas that are low on prep time and big on taste.
Chips and Homemade Salsa Verde
Skip the jarred red salsa and whip up a batch of fresh salsa verde, commonly known as green salsa. Chop 1/2 lb. husked tomatillos into quarters and finely blend in a food processor with one large serrano chile pepper, 2 tbsp. chopped onion, 2 tbsp. cilantro, 3/4 tsp. salt and 1/4 tsp. garlic. Serve with tortilla chips and a side of sour cream.
Tomato and Olive Relish
Skip the stove top and prepare your own tomato and olive relish in one bowl. Combine one can of diced tomatoes, 1/3 cup chopped Kalamata olives, 1 tbsp. finely chopped parsley, 1 tbsp. lemon juice and 1 tbsp. olive oil. Serve with small slices of bread or crispy crostini to create a cold bruschetta appetizer, or serve atop half of a sliced tortilla wrap.
Basil Infused Olive Oil on Vegetables
Olive oil infusions are a quick and healthy way to add a punch of flavor to vegetable dishes. Plunge 1 cup fresh basil into boiling water for approximately one minute, and then blend in a food processor with a 1/2 cup olive oil. Salt to taste. Drizzle over your choice of fresh washed and sliced vegetables, such as carrots, cucumbers, red bell peppers and broccoli. Warm pita slices are a welcome addition to this dish.
Fresh Fruit Kebabs
Take fresh fruit chunks to the next level with skewers and a healthy dipping sauce. Whisk 4 oz. of sugar-free lemon yogurt with 1 tsp. fresh lime juice to create a zesty lemon lime dip. Slice four to six pineapple chunks, four to six strawberries, one peeled kiwi, and half a banana into bite-sized chunks suitable for skewering. Thread one of each fruit onto skewers in an alternating pattern. You can dip the finished skewers into orange juice to keep fruit from prematurely turning brown.
Not all kids like to eat fruit, but they will be more inclined to do so if you make their fruit plate more interesting. Oranges and other fruits can be used to create cute animal shapes and placed on a decorative platter to serve to kids as a healthy snack option. Making cartoon fish shapes out of oranges is a relatively quick and easy process and you can include your child in the work as a fun way to teach them about food and healthy eating.
Instructions
1. Slice a large, fresh orange into circular sections. Make your orange slices about 1/3 -inch wide and keep the rind in tact.
2. Lay the orange slices on a chopping board. Press a fish shaped cookie cutter into one of the orange circles. Carefully carve the shape into the slice and then remove the cookie cutter. Lay the orange fish onto your plate or platter.
3. Repeat Step 2 with the remaining orange slices. Arrange all the fish shapes neatly on your plate.
4. Place a raisin on the face of each fish to represent an eyeball.
5. Chop up any left over orange into chunks and place them around the fish on the plate. Slice up other fruits and add them to the plate for a healthy snack.
Tags: fish shapes, orange slices, cookie cutter, healthy snack, orange into, other fruits
Make your own homemade honey butter by combining one part honey to two parts softened butter. This sweet, buttery flavor gives food a distinct taste when used on mashed potatoes, corn on the cob or breakfast items like waffles or pancakes. Quickly made at home, consider making this concoction in bulk and designing it into decorative flat shapes for a dinner party or festive occasion. There are several methods to freeze honey butter until needed for use.
Instructions
1. Mix the butter and honey. Spoon the mixture into a pint-sized canning jar. Even out the top. Place the lid on top of the jar and screw the ring around it. Finish with the rest of the butter. Stick a label on the jar with the date and write "honey butter" on the top of the label.
2. Put a sheet of parchment paper on the cookie sheet. Spread the butter into an even, thick layer. Chill it in the freezer. Select your cookie cutter shapes. Once the butter is set, not frozen, insert the cookie cutters into the butter. Set the cut shapes into a freezer-safe container lined with parchment paper with layers in between the butter. Return to the freezer until needed.
3. Roll out the butter on a cookie sheet and put it in the freezer. Remove the butter from freezer once chilled. Slice a straight, 1-inch wide horizontal line through the butter. Cut 1-inch straight lines vertically though the butter. Place the pats between parchment paper in a freezer container.
4. Scoop butter from the bowl onto a large parchment paper. Roll the paper like a jelly roll and place into an airtight freezer container. Allow it to freeze. Cut it into strips once removed from the freezer. Use a wet knife if butter is difficult to slice.
5. Scoop butter into a round container. Place it in the freezer.
Chicken crispitos, a Tex-Mexish sort of dish, are a favorite comfort food in many parts of the US. They are served in many school cafeterias and convenience stores, but they are not available for purchase in grocery stores. If you are no longer in school and your local convenience store does not serve these, you can, however, make up a reasonable facsimile at home.
Instructions
1. Shred the chicken with your hands or by using two forks. Mix the shredded cheese into the chicken.
2. Chop the canned green chiles into small pieces, then stir them into the chicken mixture. Stir in the taco sauce, onions, and garlic salt.
3. Put two tbsp. of chicken mixture in the center of each tortilla. Roll the tortillas up tightly and hold them in place with wooden toothpicks.
4. Heat the oil in the skillet or deep fryer until it reaches about 375 degrees. Fry the crispitos in small batches until they are golden brown.
5. Drain the crispitos on a paper towel. When they have cooled slightly, serve them with salsa, guacamole, and/or sour cream as desired.
The following recipe is quick and easy to make, and most of the ingredients are available at the local grocery store. This dish works as a single serving or when making dinner for a large group because there's no measuring involved. Simply brush on the desired amount of dressing or marinade, bake and go.
Instructions
Ginger Wasabi Salmon
1. Preheat the oven to 350 degrees.
2. Brush the sheets of aluminum foil with toasted sesame oil.
3. Place one piece of frozen fish on each aluminum sheet.
4. Brush the top and sides of each piece of fish with ginger soy salad dressing.
5. Sprinkle the top of each piece of fish with the wasabi rice seasoning.
6. Join the long ends of the foil together and fold it down several times, until it meets the salmon. Then fold up each end so that each piece of fish is sealed into an individual packet.
7. Place the fish packets on a cookie sheet and bake it on the center rack at 350 degrees for 45 minutes.
8. Remove the fish from the foil before serving.
Tags: each piece, each piece fish, piece fish, fish with, piece fish with
Wake up your tastebuds with a tall glass of ice cold fizzy lemonade. Although lemonade is refreshing in the heat of the summer, it's a delicious drink any time of year. Fizzy lemonade is an all-ages drink, but the addition of a small amount of alcohol makes an great drink for an adult get-together.
Instructions
Fizzy Lemonade
1. Mix the lemon juice and sugar in a tall glass, stirring until the sugar is dissolved.
2. Place some ice cubes in the glass and pour in the sparkling water.
3. Garnish the glass with lime and lemon slices and serve.
Fizzy Sour Cherry Lemonade
4. Place the unpitted cherries in a blender container and blend at low speed until the skins break down enough that they have colored the liquid to a pink tint.
5. Pour the cherry mixture through a sieve into a pitcher, pressing it through.
6. Add the sugar and lemon juice to the pitcher and stir the mixture until the sugar is completely dissolved.
7. Pour into glasses and garnish each one with a couple of unstemmed sour cherries.
Fizzy Raspberry Lemonade
8. Place the raspberries, lemonade and sugar in a blender container and blend until the mixture is smooth.
9. Strain the fizzy lemonade into a large pitcher and throw away the seeds.
10. Stir in the chilled club soda and serve the fizzy raspberry lemonade over ice.
The concept of fondue is a fun, interactive way for you and your guests to enjoy a variety of different foods. Fondue refers to the process of dipping meat, bread, fruits or vegetables into oil or melted chocolate or cheese. Fondue typically comes as a set, with a small burner, pot and skewers to dip the foods. Using a fondue pot is not difficult.
Instructions
1. Set up your fondue set on a level surface. Place it on a surface that is heat resistant or cover the surface with a piece of wood for protection.
2. Light the burner under the pot according to the directions on your set. Add chocolate, cheese or oil to the pot and place it on the base over the flame.
3. Allow the contents to heat and melt and adjust the flame if you want a little more or less heat. Most sets will have a knob on the base to control the height of the flame.
4. Stab the pieces of meat or fruit, dip into the pot and enjoy.
Beef marrow is often a critical ingredient in dishes like osso buco. Marrow bones may be roasted and presented, cracked, to diners along with marrow spoons and toast points. They may appear as the thickening and flavoring ingredient in soups and stews. And they may come from almost any animal, including deer, bison, cow, caribou and moose.
Instructions
1. Set the oven to 300 degrees. Put the marrow bones into the baking pan and add 1/2 inch of water to the bottom of the baking pan. Cover the pan with aluminum foil.
2. When the oven has reached the desired temperature, place the baking pan with the marrow bones into the oven.
3. Roast the marrow bones for 2 hours. Then remove them from the oven.
4. Add the vegetables, the marrow bones, the seasonings and the stock from the baking pan to the stock pot, together with enough water to cover the vegetables and the marrow bone to a depth of 1 inch.
5. Bring the stock pot to a boil and then reduce the heat to a simmer. Cook for an additional hour or until the potatoes are tender.
Whether you buy potatoes and onions in quantity or you grow your own, you want them to last through winter, which requires proper storage. Poor storage means sprouting, limp potatoes and rotten, smelly onions. Unless you have very small new potatoes and very small, sweet onions, these vegetables do not benefit from storage in the refrigerator. Instead, they need a cool (not cold), dry place. A few pointers will help you store your potatoes and onions over the winter, or for at least two months.
Instructions
1. Look through your potatoes and remove any with brown spots, sprouts or soft spots. Cut out the bad spots and use these right away. It's okay to refrigerate them once the skin has been broken, but they will only last a day or so.
2. Sort the onions, removing any with sprouts, rotten spots or discoloration. Trim these and use them right away, or put them in the freezer to use next time you make chicken, beef or vegetable stock.
3. Find clean boxes that have been used for a clean product, preferably not for groceries. Find enough to fill with your vegetables with plenty of breathing space.
4. Use separate boxes for potatoes and onions. Pour a 25-pound bag of rice in each box, mixing it in with the potatoes. Do the same with the onions. The rice absorbs moisture and keeps the vegetables fresh.
5. Put vegetables in a cool place like a garage or basement; 50 to 60 degrees F is ideal.
Tags: potatoes onions, right away, very small, your potatoes
Grass carp is a fish traditionally used in Chinese food, though the fish has become plentiful in American waters, having been introduced to help eat weeds. There are many ways you could cook it, as with most fish, but why not try a traditional Chinese recipe?
Instructions
1. Fillet and scale carp. Cut it into pieces as desired. You can cut it into large pieces, one per person, or you can cut it into bite-sized pieces, whichever you prefer.
2. Marinate carp in mixture of 2 tbsp. soy sauce, 1 tbsp. cooking wine, 1/2 tsp. sugar, one scallion (sliced crosswise) and one slice of ginger. Mix marinade in reclosable plastic bag, then add fish and close. Continue marinating for 10 minutes.
3. Coat fish with mixture of 2 tbsp. flour and 2 tbsp. cornstarch. Deep fry in cooking oil in wok until crispy. Remove fish from oil and allow oil to drain off. Remove oil from wok and discard, allowing 2 tbsp. of oil to remain for use in the next step. Optionally, you can stir fry uncoated fish in 2 to 4 tbsp. of oil instead.
4. Stir fry one chopped scallion, one slice of ginger, three cloves of minced garlic and one chopped chile pepper in remaining oil in wok.
5. Add 5 tbsp. vinegar, 4 tbsp. sugar, 2 tbsp. soy sauce, 1/4 tsp. salt, a dash of pepper and 1 tbsp. cornstarch to wok. Pour in 1/2 cup of water and stir. Cook until sauce thickens and becomes creamy. Add fish and heat till fish is hot.
6. Serve, either over rice or alone, as you prefer. Vegetables may be added as well; you can add them in Step 5 or cook them separately.
Caprese salad is a classic Italian favorite. Made of basil, fresh mozzarella, fresh tomatoes, a drizzle of olive oil and balsamic vinegar, it also makes a delicious sandwich. Adding chicken breasts makes the sandwich very hearty -- an easy meal for two. Serve the sandwich on focaccia bread rubbed with garlic or rosemary for a delicious lunch. While you can use pre-packaged mozzarella, fresh mozzarella makes the sandwich even more flavorful and imparts a rich, velvety texture.
Instructions
1. Marinate two chicken breasts in balsamic vinegar overnight in a sealed plastic bag.
2. Grill the chicken on a classic outdoor grill or on a panini grill indoors adding salt and pepper to taste. The chicken is fully cooked at an internal temperature of 160 degrees F as read by a meat thermometer.
3. Slice the chicken, mozzarella cheese and tomatoes into thin strips using a sharp knife. Finely chop a handful of fresh basil. Slice the focaccia bread in half horizontally.
4. Arrange alternating slices of mozzarella and tomatoes on the bottom slice of the focaccia bread. Put fresh basil, slices of chicken and a drizzle of balsamic vinegar and olive oil on top of chicken, mozzarella and tomatoes.
5. Top the sandwich with the remaining slice of focaccia and cut the sandwich in half.
Keeping nonperishable foods in your home will ensure you have food in an emergency.
Different types of emergencies happen all over the world, depending on where you're located. In the North you may get hit with a snowstorm while along the coast you may encounter a hurricane. Storing enough food in your home for three days in case an emergency occurs is crucial.
Water
One of the most important things is to keep plenty of water. Keep at least a gallon of water for each day for each person, which will ensure that each person has plenty of drinking water and enough for sanitation as well. Store water in containers that will not decompose or break, like glass or milk cartons.
Meats
Meat is the primary source of protein in most diets. Keep canned meats in your home that do not require cooking before eating, such as ham or chicken. Avoid fresh meats like cold cuts, which can expire.
Fruits and Vegetables
Fruits and vegetables come in cans that last for long amounts of time, over a year in most cases. You can find canned vegetables, including corn, peas, green beans, carrots and beets that you can eat without cooking or warming up. Fruit cocktail, peaches, pears and oranges are good choices for healthy fruit. Purchase fruits in their natural juices instead of syrup to cut down on the sugar intake.
Basics
Most staples are frequently overlooked, such as flour, sugar, salt, pepper and various spices to add to bland food.
Comfort Foods
Don't forget the comfort foods that last awhile as well. Although not the healthiest choices, foods such as chips, cookies and crackers are shelf stable and can give you calories when you are limited in choices. If you have an infant, ensure that you have plenty of formula or infant foods whether you are using finger foods or jarred baby food.
Tags: your home, each person, ensure that, that last, will ensure
French toast is a popular breakfast treat in the United States, the Orient and Europe. Once you have made French toast, the next step before serving it is to plate it properly. Here are a few options to help you plate French toast for eye appeal, and to make it look as good as it tastes.
Instructions
1. Warm a plate for your French toast. To do this, put an oven safe plate in the oven on low until the plate is warm. It'll keep your French toast the right temperature for best flavor.
2. Place 2 slices of French toast on the warmed plate. You can either leave the slices whole or cut each slice into 2 triangles using a knife. Choose from Steps 3 through 6 to complete your dish.
3. Garnish the French toast plate with some fresh fruit. You can use any kind of fruit that you like. Some good choices include bananas, strawberries or blueberries. Sprinkle some confectioner's sugar onto the plate. Be sure to put some on the French toast and the fresh fruit. The confectioner's sugar gives a nice hint of sweetness to both the French toast and the fruit.
4. Pour some maple syrup onto the French toast, or serve the syrup in an attractive pitcher and let guests serve themselves. Use a good quality pure maple syrup.
5. Impress your breakfast guests with baked French toast served with a Grand Marnier liqueur and fruit topping for something different and decadent.
6. Plate your French toast with whipped cream, a pat of butter or a sprinkle of cinnamon, or try standing the toast on ends with a huge dollop of whipped cream, topped with cherries, in the center of the plate.
Tags: French toast, your French toast, French toast, your French, confectioner sugar
A cranberry, pineapple, and orange cocktail is a simple, easy-to-make drink that is excellent for summer pool parties and outdoor barbeques. A combination of several classic drinks blended with a few new ingredients makes a fresh, easy-to-drink cocktail that is both refreshing and interesting to the palate. You can make plenty of cranberry, pineapple, and orange cocktails before a big party and keep them on ice or in the refrigerator to make hosting a big party easier. This recipe makes two drinks, but it is easily doubled or tripled.
Instructions
1. Combine the crushed ice, orange juice, cranberry juice, pineapple juice, vanilla yogurt, and banana pieces in a blender. Cover and blend for 30 seconds on high speed or until the mixture is smooth and creamy like a milkshake.
2. Add the raw honey and vodka to the blender and pulse on low speed for 15-20 seconds to combine.
3. Transfer the cranberry, pineapple, and orange cocktails to martini or highball glasses. Garnish with a maraschino cherry, orange slice, or pineapple wedge. Serve immediately while cold.
The humble root vegetables - parsnips, turnips, rutabagas, celery root, and so on - have an undeserved reputation for being dull and bland. While they may look dusty and unassuming, root vegetables may surprise you with tastes that range from slightly bitter to pleasantly sweet. Plus, they have a heartiness that's great for blustery days.
Instructions
1. Wash and peel root vegetables before cooking. Cook whole or cut into chunks first.
2. Roast root vegetables in a 425-degree oven for great depth of flavor. Cut into chunks, toss with olive oil, salt and pepper, and perhaps a little garlic, and roast 40 to 60 minutes or until tender. Roast a variety of vegetables for the most impressive presentation and taste (throw in some of the more common carrots and potatoes too, with some beets done separately so they don't turn everything pink). Garnish with fresh herbs if desired.
3. Boil root vegetables 5 to 20 minutes (depending on size of chunks or if whole) and use a potato masher to mash with butter and milk or cream. Mix several different kinds together (stick with sweeter types together, such as parsnips and rutabagas, or with more bitter types together, such as turnips and celery root) or mash with potatoes.
4. Slice mostly-cooked root vegetables, combine with milk or cream and a little cheese to make gratins. Bake at 350 degrees until golden. Combine different types, with or without potatoes.
Food processors can be a worthy but costly addition to your kitchen. Because they are required for so many recipes, from dips to soups to sauces, owning your own food processor can improve the way you cook. You will want to research different models beforehand to ensure you spend your money on the right food processor for you and your needs. The Magimix line of food processors has been critically acclaimed by "The New York Times" and "Real Simple" magazine.
Magimix Products
Magimix is an offshoot of the French company Robot-Coupe, which was founded in the early 1960s to create a product that could meet the various culinary needs of chefs. The idea was to have one device that could chop, grind, knead and shred ingredients. While the earlier focus of Robot-Coupe was on industrial-level products, the introduction of Magimix brought these high-level food processors to the domestic level.
Magimix 3100
The Magimix 3100 is a smaller, compact version of the food processor. When you purchase the Magimix 3100, it comes equipped with a 2.5-liter bowl, a sabatier serrated blade, a mini bowl blade, a mini bowl for slicing, a dough blade, a main blade and an egg whisk. In addition, the package includes a 12-year motor guarantee and a 3-year parts warranty.
Magimix 4100
Unlike the Magimix 3100, the Magimix 4100 is larger, offering a 3-liter bowl, and comes with more blades. The Magimix 4100 includes the main bowl, a midi bowl, a mini bowl (with separate blade), a 2mm reversible slicing-grating disc, a 4mm reversible slicing-grating disc, dough blade, egg whisk, sabatier serrated blade, julienne cutter disc, french fry/stir fry disc and parmesan disc. It also comes with a juicer attachment and offers the same warranties as the 3100.
Current Models
On the website, Magimix also offers a 4200 XL model, a 5150 model, and a 5200XL model. The extra large models offer a volume of 16 cups on the main bowl, which is a larger capacity than the 3100 or 4100 models. In addition, Magimix also makes toasters and supplemental add-ons for its food processors.
A wreath on the door is a common sight at Christmastime -- but consider a wreath you can eat. Chocolate wreaths combine two favorite holiday traditions, candy and decorations. You can create a chocolate wreath out of homemade fudge. Or if you prefer a chocolate wreath you can actually hang up, make one out of store-bought candies.
Instructions
Homemade Fudge Wreath Base
1. Homemade fudge can be formed into a wreath shape.
Line the cake pan with foil; it should extend beyond the edges of the pan.
2. Pour sweetened condensed milk and both kinds of chocolate into the saucepan.
3. Wrap the milk can in plastic wrap, securing the wrap on top, and place the can in the center of the cake pan.
4. Heat the milk and chocolate in the saucepan on the medium-low setting until the chocolate is smoothly melted; stir constantly. This takes about five minutes.
5. Remove the saucepan from heat and immediately stir in the vanilla and salt.
6. Pour the fudge mixture into the cake pan, keeping the milk can centered. You may need a helper to secure the can as you pour.
7. Refrigerate the fudge until it is firm, at least four hours.
8. Remove the milk can and invert the fudge ring onto a cutting board, lifting it out gently by the aluminum foil.
Prepared Candy Wreath
9. Use small chocolate candies to cover a wreath blank.
Cover the wreath blank with aluminum foil.
10. Cut a piece of ribbon, about 10 inches long, and hot glue the ends to the wreath; this forms a loop for hanging.
11. Place the candies around the wreath, attaching each with a generous dollop of chocolate icing. Wait a few minutes, until the icing is secure, before filling in the second layer.
Decorating the Chocolate Wreath
12. Red candies and handmade fondant leaves make a chocolate wreath festive.
Knead green food coloring into the fondant until you reach the desired hue. If green is unavailable, combine blue and yellow, a few drops at a time, to achieve green.
13. Sprinkle the cutting board with confectioner's sugar. Wilton cake decorating suppliers recommends using cornstarch.
14. Roll out the green fondant to about 1/8 inch thick.
15. Cut out leaf shapes using a cookie or candy cutter, or freehand cut leaves with a paring knife. If the sugar has left the leaves with a white finish, brush them with water to make them shinier.
16. Place the fondant leaves on the fudge or candy wreath, and add red candies to simulate berries. Secure each decoration with a small dab of chocolate icing.
Apricots are one of the more popular fruits to begin with, because of their rather exotic "musky" flavor that is somewhere between sweet and tart. This makes the apricot a favorite for gourmet recipes as well as brandies and compotes. Although the apricot is a close cousin to the peach, it has less juice and a firmer pulp that makes it a bit easier to render to a dehydrated state. This is why dried apricots are as popular as dried apples and bananas when people choose a fruit for cooking, preserving or snacking.
History
Apricots originated in China and later were exported to Europe, specifically in the Armenian area of the Mediterranean subcontinent. Apricots were introduced to North America with their arrival in Virginia in the early 1700s, but since they were better suited to a warmer year round climate they found their greatest growing success when they were brought to the Spanish missions in California near the end of the 18th century. The fruit has since been grown in other states that have a similar climate.
Health Benefits
Apricots are high in vitamin A, as well as having significant quantities of vitamin C, potassium, and fiber. They also have a high content of beta-carotene and lycopene which have been reported to be beneficial in fighting oxidation of cholesterol cells. Vitamin A is good for vision and is considered to be an effective antioxidant. Lycopene has been recommended as a useful part of prostate treatment, due to its antioxidant characteristics, which are specifically beneficial for prostate health. A regular intake of fiber in the diet will keep the digestive system working properly and will prevent diverticulosis.
Uses
The purpose of dehydrating any fruit, of course, is to preserve it past its growing season. The old-fashioned method was to can or "put up" fruit in tightly sealed jars and then store them in the pantry or cellar so that fruit would be available in the winter months. Today, the idea of dehydrating fruit to preserve it is popular, and the rendering of fruits like apricots into a dried state makes them useful in many ways. They can be used throughout the year for cooking---they are especially good in Asian recipes---and in salads, as well as in oatmeal, yogurt, ice cream and pudding. They are just as tasty and beneficial when eaten alone as a snack or in a trail mix.
Methods of Preserving
Besides the canning method mentioned before, the process of dehydrating apricots and other fruits can be done either naturally or industrially. The natural method of drying apricots is the oldest, which is to dry the fruit in the sun. This requires no artificial element in the drying process. Due to the loss of naturally occurring sulfur dioxide during the drying process, most suppliers and distributors of dried apricots add sulfur when they dry the fruit. This is a simple method of preserving apricots while still retaining the healthy aspects of the fruit.
Warnings
Other than a natural intolerance to fruits that some people suffer, the only recognized adverse reaction to dried apricots is one associated with the sulfites which are added to preserve color and shelf life. Sulfites have been found to cause serious reactions to people who suffering with asthma. Therefore, any person who has asthmatic symptoms should seek advice from a medical professional or allergy specialist before ingesting dried apricots. Aside from this effect, no other adverse conditions have been reported when eating dried apricots.
Tags: dried apricots, have been, been reported, dehydrating fruit, drying process, fruit This
Halushki is a popular Polish dish consisting of cabbage, potatoes and egg noodles. This tasty dish can serve as a vegetarian main course or as a nice compliment to grilled chicken, fish or pork.
Instructions
Make Halushki
1. Shred 1 large head of cabbage or use a food processor to do it for you. Red or green cabbage will work, however red cabbage will give this rather bland looking dish a bit of color.
2. Dice 1 large onion.
3. Add the chopped cabbage and diced onion to 1/2 cup of butter and fry until the cabbage is almost transparent. Use a pancake turner to flip the cabbage often to avoid burning.
4. Prepare the potatoes and noodles. Peel and cube 6 medium potatoes and boil them for 20 to 30 minutes or until you can easily cut them with a fork. Meanwhile, boil a 4 quart saucepan of water and add 1 large box of egg noodles. Boil the noodles for at least 10 to 15 minutes or until done.
5. Drain the potatoes and noodles and add them to the cabbage, onion, and butter.
6. Season the dish with garlic, salt, and pepper to taste and simmer for another 5 to 10 minutes to allow the flavors to blend.
Make a unique chocolate bunny with a bunny mold and your imagination.
You can always find a variety of chocolate bunnies to purchase in stores around the Easter season, but making your own allows you to use your favorite chocolate flavor and personalize the bunny to your liking. Choose dark chocolate, milk chocolate, white chocolate or a swirly combination. Add ingredients such as nuts or rice cereal to make your chocolate bunny a tasty original. Your bunny can be all chocolate or you can add sugar candies for color.
Instructions
1. Empty your chocolate chips into a microwave safe bowl. Cover the bowl with plastic wrap and microwave for about 45 seconds and stir. If the chips are not completely melted after 45 seconds, reheat them at 30 second increments until they are completely melted.
2. Stir rice krispies cereal or crushed nuts into your chocolate mixture right after it has melted if you plan to make a crunchy chocolate bunny. If you plan to mix chocolate--such as white and dark--melt the dark chocolate first, then sprinkle the white chips in the bowl and heat for 30 seconds. Do not stir completely once it is melted. Lightly swirl the white chocolate with the tip of your spoon into the darker chocolate.
3. Pour your chocolate mixture into your bunny mold over a large bowl to catch any chocolate that spills or overflows. Bunny molds come in various shapes and sizes to make hollow or solid bunnies. All types come in halves to easily extract the bunny when solid. The chocolate should be poured into the mold while both halves are in place.
4. Place the bunny into the freezer for 20 to 30 minutes or until the bunny has become solid. Remove the mold very carefully from the chocolate bunny. Use a cake decorating tube with royal icing or candy to decorate the face and ears of your bunny.
5. Cover your bunny in colored cellophane plastic wrap and secure the top with a ribbon. Place in the refrigerator until you are ready to serve or fill an Easter basket.
Tags: chocolate bunny, your chocolate, bunny mold, chocolate mixture, completely melted, dark chocolate
is a topping that is typically served atop hot dogs to make Coney dogs. It has a ground beef and tomato base and is often mixed with chopped onions or mustard. Coney sauce is a regional dish that is named for Coney Island in New York, but variations of the sauce are served in other areas.
Preparation
Traditional Coney sauce is similar to ground beef chili, but with a thinner texture. Choose beef that is ground very thin and fine. If possible, purchase beef labeled "triple grind" meaning it's been ground very finely. As you cook the beef, break it up even further because you want the smallest pieces possible. Use chopped onion to add into the beef or save time and use dried minced onion flakes. If you use dried onion, reduce the amount because the flavor is much more concentrated. Flavor the sauce with tomato paste, mustard, chili powder and Worcestershire sauce to get that traditional Coney taste. The longer you let the Coney sauce cook, the better it will taste, so heat it for at least 30 minutes or up to three hours.
Serving
Coney sauce may resemble chili, but it too thin to eat alone. It is typically served on hot dogs with onions and cheese. Choose white onions to accompany the Coney sauce because yellow or red onions have a stronger taste that may overpower the flavors of the sauce. Use a finely shredded mild cheddar cheese and only add a light layer to enhance the Coney sauce without covering it up. A sharp cheddar or a cheese sauce will obscure the Coney sauce. You can also make Coney fries by adding the same Coney sauce, onion and cheese mixture to French fries.
Storage
Store any extra sauce in an airtight container in the refrigerator for up to one week. You can also make a large batch and freeze it for a future time. Let the sauce cool to room temperature. If you try to freeze it when it's still hot, the steam will add too much moisture to the sauce and make it runny when you defrost it. Pour the sauce into plastic freezer storage bags. If you only use a small portion of sauce at a time, add it to several quart size freezer bags. However, if you plan to use a large amount at once, pour it into a gallon size freezer bag. Squeeze out all the extra air before you seal the bags, then lay them flat on your freezer shelf. The flat position takes up less room and helps it freeze evenly. When you want to use the sauce, place the bag on your refrigerator shelf until it thaws completely, then heat in the microwave or in a pan over the stove until it's warm.
Wine tastings are a great way to learn about the different varietals of wine. The more you taste different kinds of wine, the more you learn.
Instructions
1. Prepare description sheets. Each sheet should have four sections marked A, B, C and D. Below each letter, leave about four lines for descriptions and a place to guess the varietal of the wine. Make a copy for each participant.
2. Print the letters A, B, C and D on each label (one letter per label). Place one label in a visible place on the outside of each gift bag.
3. Research the wine to find descriptions. You can ask the salesperson at a wine store or use the Internet to find out. Type each wine description and place it in the bag with the wine, so that tasters can compare their impressions of the wines with the descriptions.
4. When you're setting up for the wine tasting, place each wine in a labeled wine gift bag. Cork each one. Tasters should start on the left side with the lightest white wine, such as a pinot grigio or a sauvignon blanc and move right, ending with a heavier red wine such as an old-vine zinfandel. Fill the pitcher with water for people to clean their palates, and put the vase out for those who want to spit after tasting the wines. After participants taste each wine, have them fill out the tasting sheet and guess each varietal. At the end, show them the description sheet so they can compare notes, and remove the wine from the bags to reveal the varietals.
Sake is an alcoholic beverage made from rice. The beverage has a long history, dating back to ancient Japan. Yet sake is still widely consumed today, even in the United States, where it is both imported from abroad and made in-country.
History
Sake (pronounced "sa-ki"), also known as "rice wine," is believed to have originated in Japan approximately around the time that rice-planting methods were introduced to the country, around the third century B.C. According to Sake.com, before and during World War II, Japanese Sake manufacturers began adding alcohol in the process of Sake brewing in order to add volume to their beverage production.
Types of Sake
There are five basic types of sake, identified by two qualities: the percentage of rice polished away, or milled, before production, and whether or not distilled alcohol has been added. For instance, Junmai-shu is pure rice wine that does not contain distilled alcohol, whereas Honjozo-shu has a tad of added distilled alcohol, with about 30 percent of the rice polished away. Ginjo-shu has 40 percent of the rice milled away, while Daiginjo-shu has 50 percent of the rice polished away, and Namazake is an unpasteurized sake that incorporates all four types above.
How Sake is Made
First, rice is polished to remove unwanted layers of protein and oils, then washed and soaked. After soaking, the rice is either steamed or boiled in a large pot. Seed mash, or shubo, is created from a combination of koji, steamed rice, yeast, lactic acid and water, and cultivated over 10 to 15 days. Once the starter mash is ready, more of the same ingredients (yeast, steamed rice) are slowly added, resulting in the main mash, which ferments for two to six weeks, then is pressed. Finally, the sake is allowed to mature in tanks for several months until it is ready to be bottled.
Alcoholic Content
According to esake.com, the alcohol content of sake is generally between 15 percent and 17 percent alcohol. This is a content greater than beer and most wines, but less than distilled spirits such as vodka or whiskey, which can be 30 percent alcohol or higher. Moreover, in a typical serving of sake, usually a 5.5-oz. glass, there are between 180 and 240 calories, or 20 to 27 grams of carbohydrates.
Storage and Use
Sake should be kept in a cool, dark place, and after opening, should be kept in the refrigerator (www.jal.com). According to Jal.com, fresh sake, called "namazake" in Japanese but often referred to as "draft" sake in English, is not pasteurized and should always be refrigerated. Once opened, a bottle of sake should be consumed within a day or two.
Tomatillos are a member of the nightshade family and closely related to the tomato. Tomatillos are native to Mexico and grow well in the warm and dry Southwest United States. The green fruit grows within a papery husk, and so tomatillos are sometimes referred to as husk tomatoes. Other names include Mexican tomato and tomate verde. A bushy, prolific plant, the tomatillo requires a long growing season, up to 100 days before harvest. The tomatillo plant may also self-propagate, and the gardener may find tomatillo volunteers the following year.
Instructions
1. Start seeds indoors approximately four to six weeks before you're ready to place seedlings in the garden. Use potting mix in a seed-starter tray, and place the tray in a sunny location. Plant three seeds in each section of the tray, allowing for at least three tomatillo plants.
2. Harden off the seedlings as the afternoon temperatures reach at least 50 degrees Fahrenheit. Place seedlings outdoors in a sunny location for one to two hours during the afternoon, lengthening the time they spend outdoors as the days continue to warm.
3. Find a sunny location in the garden for the tomatillo plants. Allow enough room for each plant to reach its full size. Tomatillos have a bushy growth habit and may grow 2 feet wide and about 4 feet tall.
4. Add compost and fertilizer to the soil in the location in which you intend to plant the tomatillos. Use a fertilizer designed for tomatoes as both vegetables have the same nutrient requirements.
5. Group the seedlings together in the garden. Cultivars of the tomatillo plant are self-pollinating, like tomatoes, but tend to produce more fruit if other tomatillo plants are close by, encouraging cross-pollination.
6. Set up stakes or cages around the seedlings. If allowed to sprawl, the fruit may weigh down the plant, causing the emerging fruits to sit on the soil surface, resulting in rotted tomatillos.
7. Add a 1-inch layer of organic mulch to the area and water consistently. Tomatillos require approximately 1 1/2 to 2 inches of water per week. Do not allow the soil to dry out completely between waterings. Tomatillo plants, like tomato plants, prefer a consistently moist soil but are susceptible to root rot if the soil is overly wet.
8. Add fertilizer to the soil as the plants begin to flower. Monitor the plants for pests as tomatillos are susceptible to cutworms and slugs.
9. Harvest the tomatillos when the outer husk changes from pale green to brown and splits slightly. Do not remove the husk. Cut the fruit from the stem, leaving a stem on the fruit about 1/4 inch long.
Instantly recognizable, Swiss cheese makes an ideal choice for a humorous fancy dress costume. The costume can be made fairly easily from stiff sheets of foam rubber, cut to shape with a retractable-blade knife. Remember to be careful when using the knife, as its blade can be extremely sharp.
Instructions
1. Cut the foam rubber into shape. Use the retractable-blade knife to cut the foam rubber slabs into two rectangles of 2 feet by 3 feet, one rectangle of 2 feet by 2.5 feet and a triangle with a base of 2.5 feet and two sides of 3 feet.
2. Cut arm and head holes into the foam rubber. Lay one of the longer rectangles on top of the other long rectangle. These will be the sides of the cheese costume. Using the knife, cut an armhole through both rectangles about 10 inches in from one end. In the triangle, which will be the top of the cheese costume, cut a hole about 10 inches from the triangle's base, in line with the point of the triangle. Make sure this hole is large enough to fit your head through. The remaining rectangle -- measuring 2 feet by 2.5 feet -- will be the back of the costume.
3. Prime the foam rubber with spackle. This can be painted over the foam rubber with a regular paintbrush and then left to dry. This will prime the foam and ensure that it has a smooth surface for painting over.
4. Spray the foam with yellow paint. When the spackle has dried, spray paint the foam with water-soluble yellow paint. It may be necessary to use multiple coats to get an even finish.
5. Attach the foam shapes together using the superglue. Attach the two longer rectangles together, end on end. You must make sure that the armholes are closest to the unjoined ends of the foam sheets. Then attach the two ends of the shorter rectangle to the two unattached ends of the longer rectangles, creating an open triangular prism. Lay the triangular foam sheet on top of the structure and make sure the head hole and both armholes are in line, and then attach with the superglue. It is advisable to reinforce the joints by piercing the foam and threading cable ties through the holes. The cable ties will keep the foam rubber structure strong. Keep the costume looking neat by hiding the cable tie fasteners on the inside of the cheese costume. To get into the costume, lower it down over your head so that your head is in the head hole and your arms are in the armholes, and the apex of the triangle is in front of you.
6. Using a paintbrush, paint circular "holes" on the outside of the cheese costume. This gives the impression of a Swiss cheese with lots of holes in it. Paint the visible parts of the cable ties yellow to camouflage them.
Tags: foam rubber, cable ties, cheese costume, feet feet, longer rectangles, your head
There are many different varieties of rich, creamy cheesecake and several delicious recipes for the crust. It is a great dessert for holidays, birthdays or just about any occasion. The crust is easy to make and just as important as the cheesecake and topping.
Instructions
1. Chop the chocolate cream cookies into small pieces. Scoop up the chopped cookies and place them in your mixing bowl. The cookie cream creates a nice moist cheesecake crust.
2. Crumble and mix the cookies with your hands. Continue mixing until the cookies become a nice powdery mix.
3. Coat the bottom and sides of your pan with a nonstick spray. Use a generous amount, as you can't over spray.
4. Spoon the cheesecake crust mixture into the pan, making sure it's evenly distributed. Move the pan gently from side to side, leveling out your mixture.
5. Press the crust mixture into the pan. Cover the bottom and bring the mixture ?-inch up the sides. Use the bottom of a glass to press the crust flat and even.
6. Preheat the oven to 300 degrees F and bake the cheesecake crust for 8 to 10 minutes. Baking will seal the crust and prevent cracks.
Tags: cheesecake crust, crust mixture, crust mixture into, mixture into
Dashi stock makes up the base of many Japanese soups and sauces. The stock is made from a dried fish, called bonito, and dried kelp. The ingredients are readily available at Asian groceries and some supermarkets. The process of making dashi takes some time, but the stock stores well so you can make it in bulk for later use. Instant dashi packets are also available, but they don't provide the depth of flavor found in a homemade broth.
Instructions
1. Break a 4-inch length from the kombu seaweed. Kombu comes in dried sheets that break easily when bent.
2. Pour the water into the pot. Place the kombu in the water and soak for one hour. The kombu absorbs the moisture and softens during the soaking time.
3. Heat the water over medium heat. Remove the kombu with tongs once the water begins bubbling but before it begins a full boil.
4. Pour ¼ cup of cold water into the pot. Add the bonito flakes to the water.
5. Bring the water back to a boil, but do not stir. Remove the pot from the heat as soon as it boils.
6. Hold a metal fine-mesh strainer over a large bowl. Pour the dashi stock through the strainer to separate the bonito flakes from the broth.