Martinis are incredibly popular alcoholic beverages, with flavors to please every palate. Though you may love a good martini, they can typically cost an arm and a leg at bars and nightclubs. Making your own martinis can be a fun way to entertain and save you money at the same time. One of the most popular kinds of martinis is the appletini, a bright and bursting-with-flavor drink. Follow these simple instructions and create your own appletinis.
Instructions
1. Place several ice cubes into a martini shaker.
2. Add 1 part good-quality vodka, such as Ketel One, Stolichnaya or Grey Goose.
3. Add 1 part apple schnapps and 1 part Midori. You can substitute your favorite citrus liquor in place of Midori, if you please.
4. Placing the lid on the shaker, gently shake the liquids around, carefully blending them. Be sure your shaker is icy cold to the touch, as you want your appletinis to be chilled.
5. Open the spout on the shaker and gently pour into all of the martini glasses.
6. If you have any of your appletini mixture left, allow to sit and chill in the shaker and pour for refills.
Tags: into martini, shaker gently, your appletinis
A cupcake is a perfect, sweet snack. Cupcakes are portable, you do not need silverware to eat them and the serving size is just enough to satisfy a sweet tooth without going overboard. The typical cupcake consists of a paper liner, cake, icing and sprinkles. Follow these steps below to make cupcakes that stand out on a party table.
Instructions
1. Surprise children at a birthday party by baking cupcakes in flat bottom ice cream cones. Fill cones half full with cake batter and bake according to directions. The cake will rise to the top of the cone and then you can use icing to make it look like ice cream on top of a cone. These are no-drip ice cream cones that will make your cupcakes stand out at a party.
2. Use flowers of all different mediums to make your cupcakes stand out. Find edible, organic, fresh flowers to decorate the tops of your cupcakes. Make realistic looking flowers from gum paste or cut flowers out of rolled fondant and attach to the top of the cupcake to give a different look. Another type of flower is a small silk flower to give a pretty addition to the cupcake.
3. Bake cupcakes in a shaped pan. Individual star, heart and other shaped pans are available at most craft stores, such as Michael's, that sell cake decorating supplies.
4. Make it your mission in cupcake baking to not use ordinary cupcake liners. Websites like "CakeChannel" will direct you to a variety of different products and other supplies you can use to make your cupcakes stand out.
5. Build a tiered display of beautiful cupcakes to replace a traditional wedding cake. The easiest way to do this is to stack cake plates one on top of the other. Take it a step further and have two towers of cupcakes-one made of white for the bride and the other consisting of chocolate for the groom. This idea will really make your cupcakes stand out.
Tags: your cupcakes, make your cupcakes, your cupcakes stand, cupcakes stand, cream cones, make your, make your
There are many different ways to make this salad. This recipe has been in my family for four generations that I know of. This recipe is best served after being refrigerated at least four hours, to give the spices time to soak into the tomatoes and cucumbers.
Instructions
Make Cucumber Salad
1. Using a whisk, mix the milk and mayonnaise in a medium glass mixing bowl until the mayonnaise is smooth.
2. Whisk in the salt and pepper. Set aside.
3. Wash the cucumber and tomato. Slice the ends off the cucumber. Do not peel the cucumber.
4. Using a tomato corer, scoop the core off the top of the tomato. If you do not have a tomato corer, stand the tomato up with the core facing up, and slice the tomato in half. Using a knife, cut a ‘v’ around the core in each half.
5. Lay the tomato, flat side down, on the cutting board. Make even slices through the tomato. Turn the tomato 90 degrees and make even slices through the tomato. Repeat with the second half. Add tomatoes to the mayonnaise mixture.
6. Cut the cucumber in half lengthwise. Cut each half in thirds lengthwise. Line up the three strips and turn 90 degrees. Cut about ½” all the way down the cucumber, forming a medium dice.
7. Add to the tomatoes and mayonnaise. Mix well. Refrigerate for at least 4 hours before serving. Garnish with tomato roses.
Tags: Cucumber Salad, each half, even slices, even slices through, Make Cucumber
Russet tubers are longer and more slender than other potato cultivars.
Potatoes are relatively easy to grow, preserve and cook, making them a staple diet in many regions. Approximately 4,000 varieties exist worldwide. Amid all of these, a few standard cultivars are most common, including the russet potato (also called the Burbank or Idaho potato), which is found in virtually every produce department across the United States. The russet potato's vine contains several identifying characteristics.
Instructions
1. Note the vine's spread pattern. Unlike some potato vines, a russet vine is thick and sturdy. It grows straight up, much like a stalk or vertical stem.
2. Look for small white flowers on the vine in mid- to late spring. About five to seven weeks after a spring crop is planted, russet vines produce blooms. Look very closely for flowers, as you may miss them; russet flowers are small and sparse.
3. Examine any tubers attached to the vine near the end of the growing season. The tubers are the edible parts of the potato plant. Russet tubers are oblong and slender rather than stout or circular. Tuber skin is dark brown in russet potato vines.
4. Inspect the vine's leaves. A russet potato vine features leaves about 4 to 5 inches long and 1 to 2 inches wide. Leaves are light to medium-green in color.
Even though the Semillon grape is popular and the most widely planted grape in France, few have ever heard its name. This is because the grape is often blended with Sauvignon Blanc or Chardonnay. Semillon does not need to ride the coattails of its more popular siblings, it does just fine on its own.
Instructions
1. Get to know the flavors of Semillon. These wines are full of crisp citrus flavors with a touch of fresh herbs. The finish on young Semillon is quick on the palate.
2. Learn about dry style Semillon. The flavors in dry style Semillon are citrusy and herbaceous. As these wines age, the flavors deepen and become more complex, almost toasty, and offer a lingering finish.
3. Know about sweet-style Semillon. Semillon grapes are quick to mold. In the wine world this is called "noble rot." The result is a sweet, highly concentrated juice. Sweet-style Semillon is rich and complex with lush peach and apricot flavors. The finish is slow and lingering, like honey.
4. Understand when to drink Semillon. One hundred percent Semillon is suitable to drink immediately and does not take well to aging.
5. Become familiar with Semillon wineries. For the sweet-style, choose the Semillon Sauternes region in France. If you prefer dry, go with Semillon from Australia or Hogue Semillon from Washington.
Tags: Semillon from, style Semillon, with Semillon
Canned tomatoes play a role in many recipes, from spaghetti sauce to soup. Select ripe tomatoes for canning and remove skins, cores and any bruised portions. Some farmer's markets sell boxes of canning tomatoes; these are usually smaller specimens not pretty enough for salads or sandwiches, but perfect for cutting up and canning. You can preserve tomatoes by canning them with either a water bath or a pressure canner.
Principles of Canning
Canning preserves food by heating it to a temperature that kills bacteria, molds, yeast and other organisms that can cause the food to spoil. Canning stops enzymes that further ripen the food and creates a vacuum in which new harmful organisms can't grow. Properly canned foods will keep for a year or more when stored in a cool, dry place. Cleanliness is very important in canning to ensure that you don't introduce new organisms into the food. Sterilize all jars, lids and equipment used in the canning process.
Water Bath Method
Water bath canning heats canned foods by boiling them in a large kettle with a lid. The water surrounds the jars, heating the food within. Water bath canning heats the food in the jars to approximately 212 degrees, or the boiling point of water. This is sufficient to kill bacteria in fruits and vegetables that contain a lot of acid, such as tomatoes and pickles. Most canned tomato recipes call for adding a teaspoon or so of lemon juice or vinegar to the tomatoes to increase their acid content and ensure that they are safe for consumption.
Pressure Canner
A pressure canner heats water in a tightly sealed pot. The building steam in the pot creates pressure, raising the temperature past the boiling point of water. These higher temperatures are necessary to kill botulism toxin. A toxin that lives in the ground, botulism toxin is killed by the acid in vinegar, lemon juice and tomatoes, but can live in other, less acidic vegetables. If you ingest any botulism toxin, you could die. While a pressure canner isn't necessary for canning tomatoes, some people prefer this method as an extra method of safety. If you can tomatoes in mixtures with other vegetables or meats, you should always use a pressure canner, since the addition of other ingredients lowers the acidity of the recipe.
Choosing Your Method
If you only want to can tomatoes and don't own a pressure canner, you can use a water bath canner. Add a little lemon juice to your tomatoes to ensure that the acid level is high enough to inhibit botulism. Water bath canners use more water than pressure canners, since the water in the water bath canner must cover the jar, while you only need 2 to 3 in. of water in the bottom of the pressure canner. Pressure canners, however, are usually very heavy, and expensive to purchase.
A rich and hearty pork roast onion soup from your Crock-Pot.
Though creating a soup from scratch typically means you will spend all day in the kitchen, the use of a Crock-Pot or slow cooker can take away the need to monitor your soup all day. This delicious homemade dish will stew all day while you are at work or while you go about your errands. Serve it up on a cold winter's day.
Instructions
1. Ensure that the appliance is plugged in.
Prepare your Crock-Pot. Ensure all parts are washed and assembled and the appliance is plugged in. Spray the surface of your pot with cooking spray.
2. Add cut up vegetables to the bottom of the pot.
Add vegetables to the bottom of your pot. Place pork on top of your vegetables.
3. Mix brown gravy mix, onion soup mix and water in a separate bowl.
In a separate bowl, mix brown gravy mix, onion soup mix and water. Pour flavoring mixture over the vegetables and pork in the Crock-Pot.
4. Cook on low for 9 to 10 hours.
Cover your Crock-Pot with the lid and cook on low for 9 to 10 hours. Vegetables should be tender and the pork should be fully cooked.
5. The recipe should serve 8 to 10 people.
Tags: onion soup, your Crock-Pot, appliance plugged, brown gravy, brown gravy onion, gravy onion
Stir-fried frog's legs are a common item seen on the menu of many fancy banquets and holiday gatherings all over China. Borrowing a bit from French cooking, chefs have been preparing stir-fried frogs legs with typical Chinese spices and ingredients like ginger, sesame oil and sherry to create a dish that is both rich in flavor and presentation. Considered a delicacy in many places, stir-fried frog's legs make an tasty main course or appetizer for dinner parties or holiday gatherings that your guest won't soon forget, especially when paired with a glass of chilled white Bordeaux.
Instructions
1. Wash the frog's legs thoroughly under warm water and pat dry with a disposable kitchen towel. Rub the frog's legs with the salt, sugar, MSG and black pepper and set aside. Combine the sherry, sesame oil and chicken stock in a small mixing bowl. Set aside.
2. Heat the vegetable oil in a large wok until extremely hot. Fry half of the frog's legs for two to three minutes, turning regularly. Reheat the oil and fry the other half of the frog's legs. Remove from the wok and set aside.
3. Heat the lard in a clean wok and fry the ginger, garlic and carrots for one to two minutes. Add the frog's legs and seasoning mixture from the small mixing bowl. Cook for an additional one to two minutes over medium heat.
4. Add the flour slowly and stir the sauce until it thickens. Add the spring onions and cook for three to five minutes, or until the onions brown in spots. Stir thoroughly and transfer to a large serving platter or individual plates. Serve immediately.
Tags: frog legs, aside Heat, half frog, half frog legs, holiday gatherings, legs with
Unusual in a cheesecake, the decadent chocolate is topped with a marshmallow meringue, making this a stylish, eye popping dessert. The hint of coconut in the crust just adds to the taste combination available in each delicious bite.
Instructions
1. Preheat oven to 325 degrees. Grease bottom and side of pan. Combine coconut, pecans, graham cracker crumbs and melted butter. Press into bottom of pan, allowing to go just up the side of the pan. Bake for 15 minutes or until lightly brown. Remove from oven and increase oven temperature to 350 degrees.
2. Combine sugar, cocoa powder, cream cheese, water and vanilla in large bowl and beat on low speed until smooth. Add egg yolks until just combined. Pour into prepared crust and bake about 25 minutes or until center appears nearly set when shaken.
3. In large bowl, combine room temperature egg whites and salt. Beat on medium speed about 1 minute, or until soft peaks form. Slowly add marshmallow cream, beating on high speed about 4 minutes or until it forms stiff peaks.
4. As soon as you remove cheesecake from oven, sprinkle the remaining pecans over top. Spread meringue over it, carefully spreading all the way to side of pan. Bake for 15 minutes more. The meringue should just be showing hints of light brown. Cool on wire rack for 1 hour. Loosen cheesecake from side of pan by running butter knife around the pan side. Remove sides. Cover and refrigerate for at least 3 hours before serving.
Tags: minutes until, about minutes, about minutes until, Bake minutes, cheesecake from
Baked chicken wings make a great meal or appetizer.
Breaded chicken wings are a delicious snack for watching the football game. They make a great accompaniment to beer, making them a bar favorite. Breaded wings can be made at home as cheaply and quickly as you could pick them up at your neighborhood pub --- all without ever having to leave the comfort of your home.
Instructions
1. Prepare the chicken wings. Using a large knife or kitchen shears, cut the chicken wings into three sections and discard the wing tips. Set the wings aside.
2. Preheat the oven to 425 degrees Fahrenheit for baking the wings once they are breaded. Grease a large rectangular baking pan with a thin coat of vegetable oil.
3. Combine the breadcrumbs, onion powder, garlic powder, salt, paprika and basil in a large resealable bag. Shake to combine thoroughly.
4. Whisk eggs and water in a small bowl using a fork.
5. Dip the wing pieces into the egg mixture. Then, drop them into the bag with the breadcrumb mixture. Shake the bag to coat the wings. Remove the coated wings and place in the baking pan. Repeat until all wings are coated.
6. Bake for 30 to 35 minutes, until the wings are cooked through.
Tags: chicken wings, chicken wings, make great, until wings
Dumplings are cooked pieces of potato or flour dough, which sometimes contain a filling of vegetables, rice, meats or other ingredients. They are popular throughout many cuisines, and their texture, fillings and cooking methods vary considerably. Pot stickers are a type of dumpling popular throughout Asia.
Origin of the Dumpling
In "The Oxford Companion To Food," Alan Davidson traces the word "dumpling" back to the 17th century, when it began to appear in food texts referring to masses of flour dough in various soups and stews throughout British cuisine. In China, dumplings have been referred to in texts dating back to 500 A.D. Dumplings are popular in many cuisines and can be found throughout Western and Eastern Europe, Asia, India, South and North America and the Caribbean.
Asian Dumplings
The Chinese term for dumpling is "jiaozi" and the Japanese is "gyoza." Dumplings are popular throughout Asian cuisines and vary from the dumplings of Western Europe. Pot stickers are made by thinly rolling a dough and filling the dough with meats and vegetables. The dough is then crimped, or pressed together, creating a wavy border. The pot stickers are either boiled, steamed or shallow-fried and served with a variety of dipping sauces. Pot stickers are not the same as wontons. Wontons have a thinner dough and are served in a broth.
Dumplings in Europe
British and Irish cuisines typically make dumplings from flour, fat and a leavening agent, and flavor them with spices or herbs. The dumplings are then boiled or steamed and served in a stew or soup. In Italy, ravioli is made from a flour dough that is cut into squares and filled with meat or cheese and boiled. Gnocchi is a small dumpling made from potato flour that is boiled and served in a sauce or gravy. Scandinavian cooking often uses potato dumplings, though flour dumplings can be found as well. In German and Hungarian cooking, a variety of dumplings can be found, ranging from German spatzle (a small, boiled dumpling made from egg and flour) to sweet dumplings made by wrapping fruit in a dough and baking it.
Dumplings in North and South America
Chicken and dumplings is a soup popular in Southern American cuisines, consisting of hand-torn pieces of flour dough boiled in a chicken-based soup. Sweet dumplings are also popular, taken from the German traditional, and apple dumplings (apple wrapped in a sweet dough and baked) can be found in many parts of the U.S. In South America, dumplings can be found in Peruvian and Chilean cooking, typically a flour dumpling with a meat filling that is fried.
Dumplings Elsewhere
Indian cuisine offers a variety of dumplings, from samosas, fried dough filled with meat and potatoes and served as a snack, to modak, a rice dough filled with coconut, steamed and served with butter. Dumplings are also popular in Jewish cuisine, most notably matzah balls, large flour dough balls that are served in a broth and are popular during Passover.
Tags: flour dough, dumplings found, filled with, from flour, made from
Everyone knows that Ireland is known for potatoes. Potatoes arrived in Ireland from South American in the late 16th century, but the leek has been grown in Ireland since the time of the Romans. This soup uses both popular vegetables to create a creamy palate.
Instructions
Make Cream of Potato and Leek Soup
1. Using a large stock pot, fry the bacon until translucent. While waiting for the bacon, mince the onions, garlic, carrots, celery, and scallions in a food processor. You can chop the parsley and basil by hand, or you can add it to the food processor for the last few seconds.
2. Add the mixture to the bacon. Season with salt and pepper, if desired. Cook on medium low for about ½ hour, occasionally stirring. Add 4 cups water and let come to a slow boil (turn heat up to medium high). Cover and let mixture simmer for ½ hour.
3. Strain the broth, discarding the solids. Put the broth back in the stock pot. Bring broth to simmering point.
4. Add the salt, potatoes, onions and leeks. Cover the pan and simmer for 20 minutes.
5. Partially mash the potatoes into the broth with a potato masher. (Do not mash the potatoes and onions completely but leave them in small recognizable pieces.)
6. Add chervil, parsley, cream and butter. Simmer uncovered for 3 minutes until cream is hot.
7. Garnish with chopped parsley.
Tags: Cream Potato, Cream Potato Leek, food processor, Leek Soup, Make Cream, Make Cream Potato
Use a mortar and pestle to grind the peppercorns for your dressing.
Create homemade salad dressing within minutes with fresh ingredients and common kitchen utensils. Creamy pepper-Parmesan dressing blends the strong flavor of fresh pepper, the tang of buttermilk and the mild note of Parmesan cheese into a rich mixture that enlivens salad and pasta alike. For a tangy contrast, use this dressing in a cold tortellini salad served on a bed of greens and garnished with lemon slices and fresh parsley.
Instructions
1. Crack the peppercorns and grind coarsely using a mortar and pestle.
2. Combine the cracked peppercorns, vinegar, Parmesan, honey, garlic and salt in a blender or food processor. Blend well.
3. Remove the small cap on the lid of the blender. With the blender on low speed, drizzle oil in a slow, steady stream into the mixture. Continue blending until all the oil is incorporated.
4. Pour the mixture into a medium bowl. Whisk in buttermilk.
5. Transfer the dressing to a bottle or jar. Refrigerate until ready to use, up to 1 week. Serve with pasta or green salad.
Serve seafood fondue for a delicious meal with friends.
Gather family and friends around a fondue pot for a delicious and entertaining meal. The intimacy of dipping delicious morsels into a communal fondue pot can be an interesting way to enjoy a special meal. Although French bread and cheese fondue may be common fondue fare, try seafood fondue as well. Select tasty different seafood pieces for dipping into a savory fondue sauce. Once you try seafood fondue, it may become a family favorite.
Instructions
1. Mix the chicken broth, chardonnay, water and vegetables in the saucepan. Bring the ingredients to a low boil and then reduce the heat to medium-low. Cook the fondue sauce for approximately 30 minutes and then remove the pan from the heat.
2. Pour the sauce through the strainer into the fondue pot to remove the chunky vegetables and leave a smooth sauce for dipping.
3. Prepare the seafood for dipping. Remove the shells and veins from the shrimp. Cube the sole and lobster into bite-size pieces. Halve the scallops. Place the seafood onto a platter, grouping each variety together.
4. Warm the sauce in the fondue pot and place it in the middle of the table. Provide a fondue fork and plate for each guest. Encourage the guests to help themselves to the seafood, placing the desired pieces onto the individual plates.
5. Dip the seafood into the sauce in the fondue pot. Dangle the seafood in the sauce long enough to warm the seafood and then remove it and enjoy.
Chinese garlic chicken is a hearty and nourishing dish. Full of healthy vegetables and a rich, garlic sauce, Chinese garlic chicken is easy enough for every day, but delicious enough for guests. Serve it with some rice or noodles on the side, and dinner is served.
Instructions
1. Chop the chicken breasts into 2-inch pieces.
2. Create the marinade by combining the dry sherry, salt and sesame oil in a large bowl. Add the chicken and stir so that all of the pieces are coated. Let the chicken marinate for a minimum of 20 minutes.
3. Heat a cup of oil in a large skillet or wok and stir fry the chicken until it's nearly cooked, about 3 to 4 minutes. Remove the chicken, draining the oil back into the pan, and set the chicken aside. Leave four tbsp. of oil in the wok or skillet, and drain what remains. Set it aside.
4. Stir the cornstarch into the chicken stock until it dissolves and the mixture is very thick and pasty. Set it aside.
5. Re-heat the oil in the skillet or wok and add the garlic, cooked chicken, bamboo shoots and water chestnuts or carrots. Stir fry the mixture for about 2 minutes, then add the sugar, salt, water and soy sauce.
6. Cover and simmer the mixture on low heat for ten minutes. Add the cornstarch mixture and continue to stir fry until the sauce begins to thicken, approximately 30 seconds.
7. Stir 1 tsp. of sesame oil into the Chinese garlic chicken and serve it hot.
Tags: Chinese garlic, garlic chicken, about minutes, Chinese garlic chicken, into chicken
The classical Italian flavors of tiramisu have become an American favorite.
Tiramisu is a quintessential Italian desserts. With iconic flavors of coffee, mascarpone, Marsala wine, ladyfingers, and perhaps a garnish of whipped cream and chocolate shavings, it is no wonder that the name tiramisu comes from the Italian word meaning, "pick me up." The mascarpone, a sweet, slightly acidic cow's milk cheese from Italy, paired with the sweet and slightly caramelized notes of Marsala wine have transformed this Italian classic into an American favorite.
Instructions
Mascarpone Filling
1. Combine egg yolks, sugar and Marsala in a stainless steel bowl.
2. Place the bowl over a double boiler. To create a double boiler, fill the saucepan with water and bring it to a boil. Then turn off the heat and rest the bowl on the inside rim of the saucepan, just above the height of the water. This ensures that the mixture foes not get too hot and become scrabbled eggs.
3. Heat the bowl over the double boiler while continually whisking the egg mixture until it reaches 165 degrees F.
4. Remove from the egg mixture from the heat and transfer it to a standing mixture. Whip on high speed until it has cooled completely. This mixture is also known as zabaglione, which is an Italian foamy custard made by whipping egg yolk, sugar and Marsala.
5. Fold the zabaglione into the mascarpone
6. Fold in the whipped cream until it is fully incorporated
Assembly of Tiramisu
7. Brush flat side of the ladyfingers with the coffee liquor. Use a pastry brush to ensure that the cookies are soaked evenly. The amount of liquid used for soaking should be based on individuals' flavor preference, along with the initial quality of the cookie. A drier cookie, or cake will always improve with the addition of alcohol.
8. Stand the lady fingers, lengthwise, side by side so they line the serving glass forming a ring, or fence-like appearance. Face the flat, soaked side of the cookie toward the the interior of the glass and the domed side of the cookie toward the outside.
9. Fill the ring created by the cookies with mascarpone filling.
10. Top the glass with whipped cream and dust with cocoa powder. Serve chilled.
Tags: double boiler, whipped cream, American favorite, bowl over, bowl over double, cookie toward, Marsala wine
Due to the smell, durian is not allowed in many hotels and buses.
Noni and durian are two subtropical fruits that are grown in southeast Asia and the Pacific Islands and renowned for their pungent odor. The malodorous pungency is perhaps all they share. Durian's smell has been compared to decaying onions, cheese and turpentine. Noni's well-deserved nickname is "cheese fruit." There exists several differences between noni and durian.
Plant
The plants of the two fruits are different. Durian grows in trees that reach between 90 and 130 ft., with thick trunks. These trees grow best in tropical forests, and the fruit is collected after it falls to the ground. Noni fruit grows on either a shrub that may grow as tall as 20 ft., or a tree that may grow as tall as 52 ft. Harvesters pick the noni from the plant when it is ripe.
Appearance
Several hundred varieties of durian exist in the world. They all, however, have an oblong, yellowish, woody exterior covered with short, sharp spines. Harvesters must beware during the ripening season as falling durian can inflict serious harm. Approximately 80 species of noni exist. They vary from the size of a golf ball to that of a fist. They are bumpy and appear light yellow or white when ripe.
Growing Season
Due to durian's large size, it only ripens and is harvested once or twice a year, depending upon the species and the weather during the growing season. In contrast, noni flowers and bears fruit year-round. Young noni plants can be expected to bear roughly 2 lbs. of fruit a month, while older plants may bear as much as 20 lbs. per month.
Fruit
If you can get past the smell, durian bears a soft custard-like fruit resembling no other. Alfred Russel Wallace is often quoted, extolling the virtues of durian as "a rich custard highly flavored with almonds ... but there are occasional wafts of flavour that call to mind cream cheese, onion-sauce, sherry wine and other incongruous dishes." Noni's virtue as a fruit tends to be in its wide and year-round availability, as well as its health properties. Many call the fruit's flavor "awful," and it is generally eaten during times of famine.
Tags: grow tall, smell durian, that grow, that grow tall, when ripe
The feijoa (Feijoa sellowiana) is a hardy, slow-growing evergreen. The flowers and fruit are edible but have not gained much popularity in the United States. To harvest the fruit, the plant must be trained to grow as a tree. The feijoa, also known as pineapple guava, is much more commonly grown as a hedge plant. The feijoa can stand cold and hot temperatures as well as salty air and soil. It is popular in cool, coastal areas of the United States.
Instructions
Plant Feijoa
1. Decide how you are going to train your feijoa. This will determine where you should plant it. While some prefer to train feijoa as a hedge, others like to prune the plants to one trunk and grow them as trees. Feijoa are slow-growing and short, so trees can be grown in containers.
2. Choose a location that has partial shade. Feijoa like cooler temperatures and prefer some shade during the day. They grow well even in foggy coastal areas.
3. Test the pH of the soil. Feijoa is a hardy plant, and can thrive even in salty soil, but it prefers soil with a pH of between 5.5 and 7.0. If the number is higher than 7.0, add peat moss. If it is lower than 5.5, add lime to the soil.
4. Dig a shallow hole. Feijoa have roots that spread close to the surface, so while the hole should be just deep enough for the plant to fit in, make sure it is twice as wide as the root ball. If planting more than one feijoa to make a hedge, plant them about 18 inches apart.
5. Place the plant in the hole and fill it in, tamping down the surface. Water generously. Feijoa like well-drained soil and can tolerate dry periods, but during very hot weather keep the soil moist.
Tags: Plant Feijoa, coastal areas, Feijoa like, hedge plant, salty soil, United States
When we think of family picnics, company luncheons and bridal showers, we typically think of wonderful food and drinks that guests enjoy while spending time together. As the host or participant of such an event, you might need to prepare foods, such as chicken salad, that are crowd pleasing. Served as a side dish or on bread and crackers, chicken salad uses only a few ingredients and takes about 30 minutes to prepare.
Instructions
1. Cook two cups of chicken thoroughly. For added flavor, roast or grill the chicken. Add salt and pepper to the chicken as you cook it to taste.
2. Cube or shred the chicken. Cubing the chicken will create a chunkier salad while shredding it will create a smoother texture. If you are not sure how your guests will prefer the salad, you might want to make half of the salad with cubed chicken and half with shredded chicken.
3. Place the cubed and/or shredded chicken in the mixing bowl.
4. Chop the celery into small pieces on a cutting board. This ingredient helps add crunch. Keep pieces somewhat big if you want extra crunch in your salad. Otherwise, keep the pieces small if you prefer more of the celery taste without a lot of crunch.
5. Add the celery to the chicken in the mixing bowl.
6. Mix 1/2 cup mayonnaise or salad dressing with the chicken in a mixing bowl. Add more mayonnaise or salad dressing if the mixture seems dry. Stir until all the chicken and celery are covered.
7. Refrigerate the salad for a few hours and serve chilled.
8. Arrange the salad on a bed of lettuce or offer the chicken salad as finger sandwiches or as a spread for crackers. Place on a serving platter.
Crawfish is a tasy crustacean. You might like yours with butter, cocktail sauce, hot sauce, in an etouffee, or cooked up in a host of other ways. While crawfish may be a small creature, its versatility as an entree is one that knows few boundaries.
Nutrition
Crawfish may be high in cholesterol, but are known to be low in fat and calories. A single 3-ounce serving of crawfish contains less than 100 calories, a minute amount of fat, and contains a significant amount of iron.
Types
Crawfish are an integral part of the cuisine and culture of Louisiana. Since more than 30 breeds of crawfish exist, those familiar with the little crustaceans are not without their choice of crawfish specimens.
Recipes
The tail meat from crawfish can be used in a number of dishes such as dips, cobblers, turnovers and soups. The types of dishes enhanced by the addition of crawfish are many. As far as crawfish cooking goes, imagination is your only limit.
Benefits
Most crawfish are farmed in ponds tended to by people as opposed to being wild caught, and crawfish farming enhances the richness of the Louisiana economy.
Fun Fact
Novice cooks may want to keep in mind that boiling a small amount of vegetables like potatoes, corn, onions and others with crawfish will add to the taste of the vegetables and make for a simple side dish.
The slow cooker removes excess preparation time, simplifying beans and rice.
For busy moms and others with little time for cooking, slow cookers make it possible for healthy, home-cooked dinners. Beans and rice are high in fiber and protein, but with standard cooking methods it can be time consuming to prepare, which makes them ideal candidates for the slow cooker. The combination of the slow cooker and canned beans makes for easy preparation, and removes the stress of cooking from your to-do list.
Instructions
1. Chop the 1 cup onion, 3/4 cup sweet red pepper, 3/4 cup green pepper, and the sausage. Mince the 6 tbsp. garlic. Seed and chop the jalapeno pepper, if using. Add ingredients to the pot.
2. Strain the three cans of beans. Add the beans to the pot with 2 cups of uncooked rice.
3. Season the bean mixture with 2 tbsp. Cajun seasoning, salt and bay leaf. Add the hot sauce, if using. Pour in 4 cups of water. Stir the mixture.
4. Place the cover on the slow cooker and set the temperature on high. Allow the ingredients to heat through, then stir. Return the cover to the slow cooker. Cook for six hours on low heat and four hours on high speed.
Standard gourmet chafing dishes an appropriate tools for entertaining and feeding groups of people. The chafing dish keeps the food warm but does not cook it, so food can be prepared ahead of time. Gourmet chafing dishes come in many shapes (round, rectangular and oval) and many sizes (3 quarts to 8 quarts). Gourmet chafing dishes are most commonly made out of stainless steel. Regardless of the shape and size, operating a standard gourmet chafing dish is always the same.
Instructions
1. Fill the bottom pan of the chafing dish with about 1 to 1.5 inches of water. The dish needs to maintain enough water to safely heat the food but should not have so much water in it that it overflows and gets the food soggy.
2. Light the Sterno or alcohol burner. To use a Sterno-type burner, the lid needs to be pried off; then the Sterno can be lit. The Sterno should maintain a low flame and last for 1 to 1.5 hours. When using an alcohol burner, the wick should not be more than 1/4 inch above the alcohol. This will provide for a low and even flame.
3. Allow the water to heat up. This normally takes 10 to 15 minutes. Once the water is warm, it is ready to keep the prepared food warm.
4. Place the prepared food in the top warming tray, above the water. It is best if the food is already warm as the chafing dish is not meant to reheat food, just keep it warm.
Kasseri cheese, the main ingredient in the dramatic appetizer called flaming Greek cheese, is a hard cheese similar in texture to Parmesan. It can be found in most supermarket deli sections. The preparation involves lighting the dish using brandy near the finish so it's best to have children and guests seated before completing the final preparation. Serve this dish as an appetizer with warm pita bread.
Instructions
Preparation
1. Cut the Kasseri cheese into 1/4-inch-thick rectangles about half the size of a playing card. Set them aside.
2. Preheat a cast iron skillet over medium-high heat
3. Cut the lemon in half. Measure the brandy into a shot glass. Place the whole round pita breads on the table. Set a towel or small potholder on the table to hold the hot dish.
Assemble and Serve
4. Melt the butter in the hot skillet and add the cheese rectangles. Top them with the oregano.
5. Cook the cheese until it starts to melt, but remains somewhat firm, about 2 to 3 minutes.
6. Remove the skillet from the heat and pour the brandy into it.
7. Light the match, ignite the brandy, then carry the flaming dish to the table.
8. Squeeze the fresh lemon over the flaming cheese to douse the flame.
9. Instruct guests to tear off chunks of the pita bread and dip them into the hot cheese directly out of the skillet.
There is nothing like the delicious taste of a fresh toasted marshmallow. The warm, sugary treat cooked to desired perfection makes this a favorite past time. Today there are toppings to coat the marshmallows rather than the traditional plain method. But, no matter how the marshmallows are dipped afterwards, there is truly a right way to toast marshmallows on the open fire. Read this to find how it is done.
Instructions
1. Make a bonfire within a circular shape of rocks. Use twigs and dried grass to get started. Then, place larger logs to keep the fire burning. Be sure to stay in control of the fire and not let it get too large.
2. Determine how you want your marshmallow to be cooked. There are three main cooking techniques to toasting marshmallows. The first is just slightly warmed and gooey. The second method is lightly toasted to a golden brown crisp. The third way is to char the outside black keeping the inside creamy, smooth and white.
3. Find a good, thin long stick. You want to be able to reach the marshmallow over the fire without burning your hand. Place the marshmallow on the end of the stick and poke it through until it is on the stick securely.
4. Remove the moisture. Let the marshmallow expand in the heat. By doing this, small holes are made in the marshmallow to allow the steam to escape. If you want it gooey, remove it right after it expands once. Don't let it touch the flame. Hold it high up.
5. Cook it more thoroughly to toast the marshmallow to a crisp golden brown. Keep it over the flame while holding high off the heat. The marshmallow is just sugar now without moisture and will cook rapidly. Wait just until the color is exactly right and take it off the flame.
6. Burn, baby, burn. If you're the type who enjoys a hot, charred marshmallow, let it cook until it is black on the outside. Do this by lowering the marshmallow close to the flame or directly on the flame. Some people even like to let it catch on fire and then blow it out quickly.
7. Eat and enjoy. Today folks love making S'mores or topping their warm marshmallow with chocolate and nuts. Another favorite way to eat them is dipping them in sweetened condensed milk with coconut and caramel. Finish with a cool swirl in whipped cream and enjoy your delicious treat.
Chewing gum creates big problems for hair, carpets and clothing.
Chewing gum is a tasty treat for people of all ages. Sometimes, however, that tasty treat turns into a nightmare when the gum accidentally falls out of a person's mouth or is pulled out of a child's mouth and used as an adhesive. Gum gets stuck in inconvenient places, such as hair and clothes. In some cases, the gum-gunked item is salvageable. Most gum-removal processes involve freezing.
Clothes
Put the gum-encrusted clothing in the freezer until the gum hardens. Peel off the gum, then put dry-cleaning agent on a clean cloth and blot the fabric until the dry-cleaning solvent absorbs. Continue this process until the gum is completely gone.
Skin
Blowing gigantic bubbles with chewing gum can often lead to sticky, grime-encrusted lips or cheeks. Remove chewing gum from your skin by blotting the gummed area with a cold, wet washcloth. Use your fingernails to scrape up the bits, and then wash your skin with warm water and soap. Repeat the process as needed.
Hard Floors
Freeze the gum with a couple of ice cubes over the spot. Use a butter knife or other dull knife to remove big clumps of chewing gum smashed into hardwood, linoleum or vinyl floors. Keep your knife level with the floor as you scratch the gum off the surface of the floor. Scrape horizontally to prevent scuffs and scratches in the floor. Dab the gummed area with a rag soaked in floor cleaner, wet or dry. If necessary, blot the gum spot with mineral oil repeatedly, occasionally bashing the area with the butter knife, until the stain disappears. Wipe away the gum residue with a cleaning rag.
Carpets
Drop a couple of ice cubes onto the gum stain. Use your fingers to scrape and pull the clumps out of the carpet fibers. Sprinkle a dry-cleaning agent onto a sponge or cloth and blot the stain. Continue blotting until the stain is gone. If that does not do the trick, mix 1 tablespoon of dishwashing liquid with 1 tablespoon white vinegar in 2 cups of warm water. Dab the spot until the stain disappears. Use a sponge or cloth to blot the area with cold water. Blot the spot with a dry cloth until it is dry.
Hair
Again, use ice cubes to freeze the gum solid. Put peanut butter on your fingers and rub it into the hair as you separate the individual hair strands. Wash the hair with shampoo. You may need to repeat this process a few times until all of the stickiness is gone.
Tags: area with, cloth blot, until stain, area with cold, butter knife, couple cubes, dry-cleaning agent
When schedules are tight but you still want a warm, home-cooked meal, a crock pot is an appliance that lets you assemble a meal and forget it while it cooks. Take convenience even one step further by cooking a frozen chicken in a crock pot. If you take the time to remove the giblets and packaging prior to freezing a whole chicken, you can simply pull the chicken from the freezer and place it directly into the crock pot to cook while you are busy with other things. Approximately eight hours later, the chicken will be tender, tasty and ready to eat.
Instructions
1. Remove the whole chicken from the packaging before freezing it. Wash the chicken under cool water and remove the giblets and neck from the cavities. Place the chicken in a freezer bag and seal the bag. Place the chicken into the freezer and freeze until you are ready to use it.
2. Remove the chicken from the freezer and take it out of the freezer bag. Place the chicken directly into the crock pot with the breast side facing up. Sprinkle salt and pepper liberally over the chicken.
3. Set the crock pot to high for one hour and then reduce the temperature to low. Cook for three hours and then add the vegetables. Cook the chicken and vegetables on low for an additional three hours.
4. Check the internal temperature of the chicken meat. When the thigh temperature is at least 180 degrees F, the chicken is finished cooking. Remove the chicken and vegetables from the crock pot.
5. Mix the cornstarch with cold water. Add this to the cooking juices in the crock pot and stir well. Increase the crock pot temperature to high and stir the juices constantly while they thicken. Turn the crock pot off when the juices thicken into gravy.
6. Serve the chicken and vegetables with the gravy.
Matchsticks can make any number of things, including a boat to test buoyancy, a bridge to test stability or just a scale model.
Matchsticks are one of those items that can be used to build things. Depending on a list of variables, such as what kind of project you are making, matchsticks are always a good material for a building project idea. One very fulfilling project that you can attempt with matches is building a beam bridge and then testing its strength when you are finished. This can be done pretty quickly and you don't need a lot of extra materials besides a large amount of matchsticks and glue.
Instructions
1. Plan your bridge out on paper first, decide on the dimensions and how large you want it to be. A good range is about a foot long, that way you don't need to get a crazy amount of matchsticks. Three or four boxes should work fine.
2. Build from the bottom up. A bridge needs its supports first. Work on the actual bridge after the support rods can be built. A good thickness would be ten matches thick for the supports, as they need to hold up the rest of the bridge. Make sure that in this part of the bridge, the matches are standing up, as it will give extra support. You will need to build four supports for this type of bridge.
3. Glue the matches together. Putting glue on the top and bottom tends to make the matches lose support quickly, gluing between each match is a little tedious, but it produces the best results.
4. Build the beam of the bridge separately and attach it later. The beam should also be thick, as it will support weight. A good thickness is five matchsticks by five matchstickes with the matches laying down.
5. Allow time for the beam and supports to dry. Keep them apart until the end.
6. Glue the beam onto the supports. Wait a few hours for the glue to totally dry before testing the finished bridge.
7. Place weights in the center of your bridge and slowly add more weight. No matter how powerful the bridge is, eventually it will collapse. Keep track and see if you can build a more supportive bridge next time.
Tags: amount matchsticks, beam bridge, good thickness, with matches, your bridge
Indonesia is a tropical archipelago with vast, rich resources, including very fertile land. The country produces a large variety of fruits, vegetables, spices and livestock, so it should be no surprise that Indonesian cuisine is diverse and employs all kinds of flavors and textures.
Fresh Ingredients, Low Fat
Traditional Indonesian foods tend to use a lot of fresh ingredients. For much of Indonesia, especially outside the major cities, produce and livestock are grown or raised and consumed locally. Consequently, the cuisines of the islands revolve around local harvest and are heavily vegetable based, often with lots of indigenous spices.
Indonesian cuisine typically has 20 to 25 percent fat, says Tuti Soenardi, head of nutrition at Indonesia's Nutrition and Culinary Foundation. Western foods average 40 percent fat or more, he says, attributing the difference to fresh ingredients that avoid processing or manufacturing.
Traditional Foods
To catalog the many traditional Indonesian foods would fill a very large volume. A few of the most famous Indonesian creations are featured in a rijstaffel, Dutch for rice table. A traditional rijstaffel is a sampling of traditional Javanese and Balinese dishes centered around a large bowl of steamed white rice.
These dishes often include gado-gado, which is blanched green beans, carrots, bean sprouts, tomatoes, baby bok choy, baby corn, hard boiled egg slices and tempeh covered in creamy peanut sauce; babi ketchap, which is stir-fried vegetables and pork; daging samoor, which is sauteed beef and vegetables); lumpiah, or Indonesian spring rolls); satay, which is spiced, skewered chicken with peanut sauce); and cap cay, or sauteed mixed vegetables. Most of these are served with complementary sauces and relishes.
Street Foods and Nasi Padang
Tasty, hot, fresh, and cheap street foods are ubiquitous in Indonesia. One common standard is freshly made lumpia, or spring rolls with peanut sauce. Bakso is a dish of beef meatballs in a soup with noodles, tofu and egg. Soto is a hot soup with vegetables and meat, usually chicken, beef or mutton. Nasi goreng is a spiced, season fried rice that can often be ordered with chicken. Mee goreng is the same as nasi goreng, but with noodles instead of rice.
Nasi padang is a cuisine that originated in Sumatra and now can found in small cafes and stands throughout Indonesia. It involves a large number of foods precooked and placed on plates or trays. You select which items to set atop a plate of steamed rice and then choose a coconut-milk based curry sauce to pour over it. Typical padang food choices include roasted chicken, spiced beef, hard-boiled eggs, sauteed leafy green vegetables, potato cakes, fish cooked in spicy sauces and steamed jackfruit.
Tags: peanut sauce, fresh ingredients, Indonesian cuisine, Indonesian foods, soup with, spring rolls, with noodles
Traditional breakfast foods such as muffins, pancakes and cereals are prohibited on the Atkins diet. This often leaves Atkins followers wondering, "What's left for breakfasts?" From frittatas to sausage burritos, eating the no-carb way is easy.
Eggs
Eggs have zero carbs and are a quick and easy no-carb breakfast. Try eating eggs a variety of ways: sunny side up, hard boiled, or in an omelet. Cheese and meats can be incorporated into omelets to help provide variety.
When eating breakfast on the go, order a classic breakfast sandwich, such as a sausage, egg and cheese, and forgo the bread or ask for a lettuce wrap instead.
Vegetables and Nuts
Try incorporating mushrooms, peppers and bok choy into an omelet or go the extra mile and make a really decadent frittata. Cucumbers, celery and radishes also have minimal carbs and can be eaten raw, juiced or blended with water and ice into a healthful smoothie. Salads filled with lettuce, arugula, spinach and other no-carb vegetables with cheese and olive oil provide a crisp and refreshing way to start the day. Many nuts, particularly pecans and almonds, have only a minimal amount of carbs and make a nice addition to a salad or can be eaten alone by the handful. From raw pecans to smoked almonds, there is something for every craving and mood.
Meats
Sausage, bacon and ham have long enjoyed a place on the breakfast menu, but there are other no-carb meats that can be enjoyed. Pork, veal, beef, lamb, flounder, turkey, duck, chicken and tuna are just some of the no-carb meats and fish you can incorporate into your breakfast. Many have been turned into sausages and bacon. Try incorporating these meats into your omelets, or make breakfast burritos using the meats, eggs and a lettuce wrap.
Tags: into your, lettuce wrap, no-carb meats, other no-carb
For a sweet and tasty treat, bake some Amaretto cookies. The recipe is simple.
Instructions
1. Mix together 1 cup of butter, 1 cup of sugar and 1 egg in a large mixing bowl. Beat the mixture until it is smooth. This can either be down by hand with a spatula, or with a mixer set on medium speed.
2. Stir in 1/4 cup of Amaretto di Saronno and 1 cup of finely ground almonds. Mix until it is well blended.
3. Gradually stir in 3 cups of flour and 1/4 teaspoon of salt to the creamed mixture. Again, mix it until it is well-blended.
4. Form the dough into 2logs, about 10 inches long. Place in the refrigerator, covered, for 2 to 3 hours. The dough needs to be firm enough to roll without sticking.
5. Remove the dough from the refrigerator and unwrap. Cut the logs into 1/4 inch slices on a lightly floured surface and place them onto a greased cookie sheet.
6. Bake in the oven at 350 degrees until a light brown color, about 10 minutes. If baking 2 different cookie sheets at one time, switch their positions halfway through the baking to get even exposure to heat.
7. Let the cookies cool for at least 5 minutes on the cookie sheet. Then using a wide and flat spatula, transfer the cookies to a cooling rack. Cool for 15 minutes.
Vinegar is a great way to provide some tang and flavor to your dishes and dressings. Flavored vinegar is even more useful. It imparts the flavor of herbs or spices while also adding acidity to the dish. You can purchase ready-made flavored vinegar in the supermarket or specialty food store, but it's just as easy to make your own and just as tasty.
Instructions
1. Purchase some white distilled vinegar. While other vinegars can be used for this process, white vinegar is usually the cheapest and it doesn't add any unwanted flavor to the vinegar. A 5 percent acetic acid vinegar is the standard for white vinegar.
2. Prepare the container. Boil the glass container if possible, or clean it as thoroughly as you can. Make sure that the container is as close to sterile as possible. While the chances of something bacterial or fungal growing in vinegar are slight, you still don't want to risk that chance.
3. Pour the vinegar into the container. Add whatever flavorings you want for the end product. Woody or stalk herbs such as rosemary, thyme, oregano and lavender are good choices. You can also add lemon or lime rind, raspberries or blueberries.
4. Allow the vinegar to sit in a cool dry place for up to two weeks to fully collect the flavor of the herbs or other items. You can shake the vinegar periodically to allow for distribution of oils and flavors.
5. Strain the vinegar if you choose after the two weeks are up, or continue to let the aromatics stay in the vinegar for a stronger taste. Vinegar does not need to be refrigerated if it is tightly sealed and it will continue to keep its flavor for up to six months.
Tags: flavor herbs, flavored vinegar, white vinegar
The word "taqueria" originally referred to street vendors who specialized in Mexican food like tacos or burritos. Taquerias have become a popular small business venture for many beginner restaurateurs. With a few simple steps, you open your own taqueria.
Instructions
1. Research a location. In some parts of the country, Mexican food is more popular than others. Try to find a location that isn't overrun by similar businesses. Also, consider opening your Mexican taqueria in a location conducive to fast food like a convenience store or strip mall.
2. Choose to prepare simple, cost-effective dishes. Mexican food in itself is quite inexpensive to prepare because most of the ingredients can be used in various ways and in multiple dishes.
3. Use simple, distinctive flavors. In order to set your food apart from others, try using a few distinctive, unique ingredients. Whether it's a special mole sauce in the burritos or pickled cabbage on the tacos, a few surprises will help get the public's attention.
4. Hire a dependable staff. New restaurants require a great deal of work, and most of the time the bulk of responsibility falls on the owners. However, if you can find a few dependable employees for your small business, you'll be much better off.
5. Advertise to get attention and stay consistent. To bring in additional business, run grand opening specials or otherwise advertise so as to bring more bodies into your Mexican taqueria. If you impress with your food and hospitality and remain consistent beyond the grand opening, your customers will return.
Tags: Mexican food, food like, grand opening, Mexican taqueria, opening your, small business, your food
Although ideal for delicate sauces and foods, whose temperature must be carefully controlled, copper cookware also comes with a great deal of responsibility and maintenance. As the cookware's tin coating wears off over time, the underlying copper can destroy the vitamins and folic acid in the food, and could even lead to the ingestion of toxic levels of copper itself.
Instructions
Re-tinning
1. Immerse the cookware in a distilled water solution of 10 percent sulfuric acid. Let sit until the copper turns a shade of pink. Then, remove the cookware with copper or plastic tongs.
2. Scrub the surface with the clean felt pad and pumice. Rinse with distilled water and a clean brush.
3. Flux the cookware with rosin or tallow. Pre-melt pure tin in a tinner's pot, and pre-heat your cookware to the melting point of tin (450 F). The flux will smoke, but don't worry: it should not burn.
4. Pour some of the molten tin into the cookware. With a clear cotton rag that has been saturated with flux, quickly wipe the tin around the surface of the copper.
5. Dump out excess tin, and wipe the surface again with the fluxed rag. The copper and tin will slowly cool, until the tin fully sets. Repeat as needed until the entire surface has been tinned. Patches that don't set can be easily removed with steel wool.
Pastry flour is ground from soft wheat grain. It is a fine flour used in cooking for muffins, cookies, pie and tart doughs, gravies and thickening. The nutritional information for this article is based on one-third cup.
Gluten
The gluten content in pastry flour is low but it has more gluten than cake flour. This flour would not be the best for a gluten-free diet.
Fiber
Pastry flour has six grams of fiber per one-third cup, one cup it would contain approximately eighteen grams of fiber.
Fats and Cholesterol
The total fat content, of pastry flour, is a trace, and the cholesterol content is zero.
Proteins
The protein content is about five grams (fifteen grams per cup of flour.) Proteins help build muscle and are needed for almost all activities in your body.
Carbohydrates
There are about thirty-four grams of carbohydrates in pastry flour (about 102 grams per one cup.) Carbohydrates are good for the storage of energy and often are used by athletes to maintain energy levels.
Vitamins and Minerals
Pastry flour has a lot of vitamins and minerals including: folate (B9-a form of iron), iron, Thiamine (B1), Riboflavin (B2), Niacin (B3), phosphorous, and magnesium.
Smoker boxes come in a variety of shapes and sizes. Professional models are available for the more serious cooks and those who make a living by smoking meats. Several retailers offer a range of smoker boxes for any budget. Use the following tips for a better understanding of commercial and consumer smoker boxes.
Instructions
1. Determine the size smoker box that is right for the food to be smoked. Larger smoker boxes are equipped with multiple racks and numerous features.
2. Find the best smoking method for the occasion. Cold smoker boxes use cool airflow to allow smoke to pass over the food. Hot smoker boxes use a heating mechanism to heat the smoking chamber as well.
3. Consider a water smoker. These smokers have a water reservoir just above the heat source that delivers a moist smoke to the food. Add fruits or seasonings to the water for extra flavoring.
4. Look for an electric smoker box or a propane-fueled model. These models offer consistent heating without having to tend a log fire found on professional models.
5. Upgrade to a professional log burning smoker box. Larger quantities of food require larger cooking surfaces and a larger heat source. Professional models equipped with a log-burning firebox are another option when buying a smoker box.
Tags: smoker boxes, equipped with, heat source, Professional models
Maker's Mark, with its characteristic dipped red wax seal, was the first small batch bourbon to achieve great success, international fame and truly worldwide distribution. The distillery was the first to become a picturesque tourist attraction with a truly visitor-friendly tour. They were also the first distillery to adopt a diversified product strategy, complete with bourbon coffee, barbecue sauce, chocolates and cigars. In many ways, Maker's is a victim of its own success, as few consider it to even be a premium bourbon label anymore, but the success part is inarguable.
Identification
Bourbon whiskey is categorized through a set of standards that are defined by Federal law. First, the alcohol must be made from a grain mixture that of not less than 51 percent corn. It cannot be distilled to higher than 160 proof (80 percent alcohol), and it must be aged in new charred oak barrels for not less than 2 years. There is no requirement that bourbon whiskey be made in Kentucky, and some labels are made elsewhere (Virginia, Ohio and Missouri, for example). However, Kentucky bourbon is justifiably the most famous. The limestone groundwater of Kentucky lends quality to the taste of Kentucky-made bourbon, and this is not generally found elsewhere, but it is not legally required that bourbon whiskey necessarily come from the Bluegrass State.
Types
Maker's Mark is a small batch craft bourbon, although some consider it to be mass-market. This is because while Maker's Mark is made in a fashion befitting a small batch, it is turned out in a larger quantity than the other small batch labels (in some cases much larger) and enjoys the widest distribution. It should be looked at as an original small batch labels that hit the big time. The standard bottle is 90 proof, and has the famous dipped red wax seal.
History
The T.W. Samuels family was a famous distilling clan, but they decided to get out of the business in the 1950s, selling their distillery and trademarks. Some members wanted to continue in the bourbon business, however, and began looking around for a place to open a small distillery, where they could emphasize quality over quantity. They found their site in Loretto, KY, and went to work.
Master distiller Bill Samuels, Sr. decided to seek out a new recipe that would produce a smoother product, but did not have the time to spend years aging a variety recipe experiments. Instead, he baked up loaves of bread containing the exact proportions of grain he wanted to examine, used the same yeast that would be employed at the distillery, and determined to select the best of the breads. The one he chose had no rye whatsoever, but greater helpings of barley and winter wheat. Samuels abandoned his family's century and a half old bourbon recipe and started distilling according to this new, rye-less one.
Considerations
One interesting aspect of Maker's Mark is that it is not aged for a specific duration. Instead, the bourbon is bottled when the expert tasters decide it is ready for the market. This was once a commonplace practice, but is labor-intensive and has been largely abandoned. However, like all bourbon whiskey, Maker's Mark is aged for at least 2 years. Maker's Mark is also among the handful of distilleries that still rotates barrels around the aging warehouse, to take advantage of the differences in temperature within the building.
Expert Insight
The surge of interest in premium whiskey has brought a wave of small batch bourbons that are all superior to Maker's Mark onto the market, but they are also more expensive and not as widely distributed. This label is still priced below $30 per bottle, making Maker's Mark is a good balance between quality and price. Although in many ways it is no longer quite a small batch, it is the likely the only bourbon deserving that title that you will find in bars around the world, which makes it a god-send for whiskey drinkers in places like Asia or Latin America. Overall Maker's is respectable, but not really top-shelf stuff anymore.
Tags: Maker Mark, small batch, alcohol must, batch labels, dipped seal, less than, many ways
Citrus slices in lemon gelatin is a refreshing fruit salad.
Combine healthy fruits with fun gelatin in gelatin fruit salads. It's a no-brainer way to get children to eat more fresh fruit. Slice the fruit in bite-sized pieces or use small berries. Contrast or match the color and flavor of the fruit with the color and flavor of the gelatin. Make the salads in colors and flavors to match the season. For example, Fourth of July calls for blueberries, strawberries and whipped topping.
Healthy
Packaged commercial gelatin products are made with artificial flavors and lots of sugar. They're convenient, and pretty much never fail when the directions are followed. Amp up the commercial products by substituting fruit juice for the cold water when preparing the product. Another alternative is to use plain gelatin rather than a commercial product and cut down the amount of sugar by half. You'll still have a sweet fruit salad because of the juice and sweet fruits.
Pureed Fruit
Give your fruit salad a double dose of fruit. Use pureed fruit to replace the cold water in a commercial gelatin product. The resulting gelatin will be thicker than if you used water or juice. Let the gelatin set until it is about the consistency of jam or jelly. Stir in fruit slices or berries. The fruit won't settle on the bottom or float to the top but be evenly distributed throughout the salad. Children love gelatin jigglers. The gelatin is made with 1 1/2 cups of boiling water and two 8 serving size packages of commercial gelatin product. Add 1 cup of fruit puree when the gelatin mixture has cooled but has not set. Cut out fruit shapes with cookie cutters when the mixture has completely set. The jigglers will be firmer than regular gelatin.
Parfait
Layers of gelatin, fruit and cream glisten in parfait glasses. Start with a layer of prepared gelatin in the bottom of the glass. When that layer has set, add fruit on top and cover with additional gelatin in a different flavor and color. Wait until the fruit and gelatin layer is firm. Finish off with whipped cream or dessert topping. Try mixing the topping into gelatin for a creamy layer that also sets up like the gelatin.
Warning
Don't use fresh pineapple; the gelatin won't set. Use canned pineapple. Use no more than the recommended amount of liquid. If you're using fruit juice, subtract the amount of juice from the amount of water the recipe calls for. Dip apples, pear, peaches and bananas into a mixture of 1 part lemon juice and 1 part water to keep them fresh looking and from turning brown. Small children may choke on whole grapes. Cut them in half.
Tags: commercial gelatin, fruit salad, cold water, color flavor, commercial gelatin product
An apple is a great snack. The fruit is high in soluble fiber and antioxidants and has only 80 calories. Apples are wonderful chopped and added to salads, cereals and baked goods. One apple can be quickly made into a tasty bowl of cinnamon slices that taste like apple pie without the sugar or crust.
Instructions
1. Choose a medium ripe apple. Gala, Cameo and Delicious apples make crunchy sweet slices. For a more tart flavor, choose Granny Smith, Pippin or Jonathan.
2. Wash the apple. Do not peel it. Cut the apple in quarters. Do this by cutting the apple in half from the stem to the blossom end, then cutting each half into two pieces.
3. The apple seeds are sometimes bitter. The apple core is the seedy center of the apple so cut out the core in each quarter and throw it away with the seeds and stem.
4. Use a sharp paring or kitchen knife. Cut each quarter into thin slices from the stem to the other end. Each slice will be a slender wedge of unpeeled apple.
5. Put the slices into a large food storage container. Add a teaspoon of ground cinnamon. Shake well to coat each slice evenly with cinnamon. These slices are ready to eat.
6. These cinnamon slices can be quickly cooked for dessert or snacking. Cook for two minutes in a microwave dish or until apple slices are tender. Serve warm.
Tags: apple core, apple slices, cinnamon slices, each quarter, from stem
Leftover macaroni and cheese can be reheated in a slow cooker.
That big batch of macaroni and cheese you made last night left plenty of leftovers. You could reheat the dish on the stovetop or in the oven, but you can also use your Crock Pot slow cooker to bring the dish back to piping hot and ready for dinner tonight, if you plan in advance. In order to serve the macaroni and cheese safely to your family, you will need to make sure it reaches the proper temperature for leftover food.
Instructions
1. Spray the interior of the Crock Pot cooker with non-stick spray. This will keep the cheese from sticking to the sides and make clean-up easier.
2. Place the leftover macaroni and cheese in the slow cooker.
3. Add 1/4 cup of cream or milk to the macaroni and cheese. Stir to incorporate the liquid into the dish, separating any clumps of pasta. If the macaroni and cheese is still very thick, add up to 1/4 cup more of cream or milk.
4. Place the cover on the slow cooker and turn the temperature to low. Allow the macaroni and cheese to heat for at least 6 hours. You can use the high setting to cut this time in half.
5. Insert a food thermometer into the center of the macaroni and cheese. The thermometer should read 165 degrees Fahrenheit or higher. If the reading is too low, replace the lid and cook on high for one hour, as this should bring the dish to a safe temperature for leftovers.
Chinese tea eggs are boiled and then steeped in Chinese herbs and black tea. The result is a savory treat with a unique cracked marble appearance. Start early, because to fully absorb the flavors, the eggs should steep several hours, or even overnight.
Instructions
1. Fill a large saucepan with water and place the eggs in the water. Bring the water to low boil over medium heat, and boil the eggs for 3 to 5 minutes.
2. Drain the boiled eggs and allow them to cool.
3. Place each boiled egg on the counter and roll it with the palm of your hand so that the shell cracks all over. Don't remove the shell from the egg.
4. Fill the saucepan with fresh water and add the soy sauce, the Chinese five spice seasoning, the star anise, the salt and the tea bag. Bring the mixture to a boil and place the cracked eggs in the boiling water.
5. Reduce the heat to low and let the eggs simmer for about an hour.
6. Remove the saucepan from the heat and let the eggs sit in the seasoned water until you're ready to peel and eat them, either hot or cold.
Making Jamaican foods allows you to take a trip to the islands without ever leaving your own home. When you make Jamaican food, it is a good idea to make the entire meal an authentic Jamaican meal, including Jamaican side dishes and drinks.
Instructions
1. Decide on a menu for your Jamaican meal. Jerk chicken, stew peas and curried goat are authentic Jamaican entrees. Bammy and festival are some side dishes. Beer and coconut milk are drink possibilities. Gizzada is a popular dessert.
2. Find the recipes for your menu. See the Resources section for some suggestions. You can also go to your local library or book store to find Jamaican cookbooks.
3. Gather your ingredients. Some of the popular ingredients for Jamaican food are curry, vanilla, turmeric, cassia, nutmeg, garlic and ginger. Make sure that you have all of the ingredients before you begin cooking.
4. Follow the recipe. When you make a Jamaican recipe for the first time, follow the recipe exactly as it is written so that you can make it as authentic as possible. You can always make the recipe again and change some things about it if you think it needs to be altered.
5. Serve the meal in the suggested manner. If the meal is meant to be served with a certain side dish, make that side dish. Foods meant to be served cold should be served cold and hot foods should be served hot.
Tags: authentic Jamaican, Jamaican food, Jamaican meal, make Jamaican, meant served, served cold
Jelly doughnuts are available in a wide variety of flavors and sizes. Almost any type of jelly can be placed inside a doughnut. Instead of purchasing jelly doughnuts, you can make your own at home. While jelly-filled doughnuts may seem difficult to make, the jelly or jam actually fills the inside of the doughnuts after they are finished baking or frying. It may take trial and error to achieve the desired results, but in the end, it will be well worth the effort.
Instructions
1. Add the jelly to the pastry bag or syringe with a spoon. Scoop the jelly in and add more jelly as needed.
2. Fill the doughnuts once they cool slightly. Poke a hole on the side of the doughnut with a toothpick if you have difficulty inserting the pastry tip.
3. Push the tip of the syringe or pastry bag about one-quarter of the way into the doughnut. Avoid pushing it too far in because the tip can easily come out the other side or it can tear the doughnut.
4. Squeeze the pastry bag gently or push on the syringe to pipe in 1 to 2 tsp. of jelly into the doughnuts. Avoid putting in too much because you can crack the doughnuts or cause them to split.