Any way you slice it, knives are the most important tool in the kitchen. A sharp blade and sturdy handle will help you slice and chop more efficiently. Invest in quality knives such as Wustoff, Henkel or Global to take your culinary clout to the next level. Iron Chef, watch out!
Instructions
1. Look for knives made from one piece of metal, meaning that the metal blade extends down into the handle. They'll be more durable and sturdy.
2. Get a handle on materials: Do you like the sleek feel of synthetic materials, the cool grip of metal or the warmth of wood? Hold the knives as if you were chopping to get a feel for their heft and balance.
3. Invest in an all-purpose 8- or 10-inch (20- or 25-cm) chef's knife, considered the workhorse of the kitchen, and a 2-inch (5-cm) paring knife. Individual knives run between $20 and $100.
4. Add a 6-inch (15-cm) chopping knife and a 4-inch (10-cm) boning knife, and a serrated bread knife to round out your collection.
5. Opt for an 8- or 10-piece knife set if you can afford it (they run from $300 to $700). The set comes with all the crucial pieces along with extras like a meat slicer, kitchen shears or a sharpener.
This recipe is for a phenomenal, gourmet, healthy, toasted sandwich. Please follow directions precisely for best results.
Instructions
1. Slice two pieces of sourdough bread and spread the dijon mustard onto one side of each piece. If you must, feel free to insert mayonnaise onto one side. Beware that this addition makes the sandwich less healthy.
2. Evenly disperse the turkey meat throughout one side of the bread. If you are wondering about the amount, add more. Place two slices of provolone cheese over the turkey.
3. Slice approx. 1/8 (or less) of a red onion into thin pieces and distribute over the cheese. It's important to keep the onion slices very thin so that they don't overwhelm the sandwich.
4. Place sandwich (both pieces of bread) into the toaster oven and set on toast for 1-2 minutes (or until cheese is melted and bread is lightly toasted).
5. While sandwich is toasting, slice 1/2 tomato (also thin slices) and 1/4 avocado.
6. Remove sandwich from toaster oven and place tomato and avocado slices on top of the cheese.
7. Finish the sandwich by spreading your desired amount of fresh salsa over the tomato and avocado and place the second slice of bread on top.
Mussels taste wonderful when fried, steamed, served in butter or incorporated into a seafood recipe. More plentiful than clams in many waters, they are harvested similarly. Here are some tips on harvest mussels and serve them at your next seafood dinner.
Instructions
1. Pick them off the rocks. Bring a bucket, wait for low tide when the waters recede and literally pick them off the rocks. Check with your local game warden for size regulations, although mussels are not as regulated as clams since they have not been as overfished.
2. Scrape the ocean floor with mussel forks. These look like long rakes, and they expose the mussels after you rake the sand. Use these in shallow water of up to 4 feet.
3. Try shell tongs to harvest mussels. Shell tongs are a long-handled tool shaped like two rakes. Connected in the middle, you squeeze them together as you would a pair of scissors. These are great to use in several feet of water while fishing for seafood from a small boat.
4. Use your "crowsfeet," which is another tool used to harvest clams or mussels. Several hardened hooks are fastened at the end of a long rod. Crowsfeet are for use in fairly deep water. You drop the crowsfeet into the water (while still attached to a rope) and let the "hook" rest on the ocean floor. The mussels, thinking the hooks are food, open their shells and clasp onto the hooks. Once clasped onto the hooks, the mussels are unable to reopen their shells and release themselves.
Tags: harvest mussels, ocean floor, onto hooks, their shells, them rocks
Calf liver is the tenderest type of liver available and therefore the most preferred. When prepared correctly, it is quite tasty It is also an excellent source of iron.
The process of preparing a deliciously juicy calf liver is quite simple, takes little time and requires no special tools or ingredients. The result is a gastronomical delight that will have your family and friends begging for more.
Instructions
1. Use the knife to trim any excess fat from the calf's liver. Slice the liver into 1/4-inch slices to ensure a quick and even cooking time.
2. To enhance the liver's tenderness, place the slices in a single layer onto a baking sheet. Pour just enough boiling water over the meat to cover each slice, then quickly pour the water that is covering the liver into the sink. If the liver is left in the water too long, it will go from tender to waterlogged.
3. Thoroughly mix the egg and milk in the mixing bowl. Dip each slice of calf's liver into the milk-and-egg combination. Then place the liver back on the baking sheet.
4. Combine the flour, salt and pepper in a small mixing bowl. Pour the flour combination onto a plate. Take each piece of calf's liver from the baking sheet and lightly set it into the flour mixture. Pick up the liver and shake any excess flour mixture from the liver. Do not dredge the liver through the flour mixture. The goal is to season the meat, not coat it. After the liver has been seasoned with the flour mixture, return it to the baking sheet.
5. Turn a burner on your stove to high. Heat a pan to. Add the butter. Immediately turn the stove down to medium-high. Place the calf's liver in the pan. Cook the liver for approximately 7 or 8 minutes on each side, or until the outside is golden brown and the liver is no longer red when it is cut into.
Try mixing dried apricots with your steel-cut oats for a healthy breakfast treat.
Like the name implies, steel-cut oats are whole grain oats that have been cut by steel. These oats make a delicious and nutritious breakfast. The only drawback is that they take quite a long time to cook compared to rolled oats. Fortunately, these oats reheat well. All five of these recipes produce more than one serving. Simply store the remainder in the refrigerator for up to one week and reheat as desired. To add variety to your steel-cut oats, dress them up a bit by adding your favorite nuts, fruits or sweetener. For a creamier oatmeal, replace some of the water with milk. A word of caution: With all of the various brands, the measurements can vary, so check your package for the manufacturer's suggested proportion of oats and water.
Stove Top Method
Bring 4 cups of water to a boil. Stir in 1 cup steel-cut oats and a dash of salt. Reduce the heat and allow the oats to simmer for 40 to 45 minutes. To prevent the oatmeal from sticking, stir occasionally. The oatmeal is ready to eat when it is thick.
Overnight Stove Top Method
Bring 4 cups of water to a boil, and stir in 1 cup steel-cut oats and a dash of salt. Turn off the heat. Cover the pot and let it sit overnight. In the morning, take off the cover and bring the oats back to a boil. Reduce the heat. The oats will be done in about 10 minutes.
Microwave Method
In a large, 8-cup bowl, stir 1/2-cup oats with 2 cups of water and a pinch of salt. For this recipe, you cannot make large quantities at once because there needs to be enough room in the bowl for the oats to simmer, so it doesn't explode all over the inside of your microwave. Cover the bowl with plastic wrap and cook on high for five minutes. Stir the oats before cooking them an additional 5 minutes. Be careful when removing the bowl from the microwave. It will be very hot.
Slow Cooker Method
In a 2-quart slow cooker, stir together 1 cup steel-cut oats, 4 1/2 cups of water and a pinch of salt. Cook the oats on the low setting overnight for 6 to 8 hours.
Rice Cooker Method
Combine 1 cup steel-cut oats, 4 1/2 cups of water and a pinch of salt in your rice cooker. Turn the rice cooker on. The oats will be done in about 25 minutes.
Tags: steel-cut oats, cups water, cups water pinch, pinch salt, water pinch
Although the menu may be printed in a language you understand, ordering foreign cuisine can be a challenging task. If you are in the mood to try something new, Vietnamese food offers a variety of choices for everyone. From appetizers like sprint rolls, main entrees such as pho rice noodles and rice plates, you and your friends or family can have an unforgettable dining experience at an authentic Vietnamese restaurant. Add this to my Recipe Box.
Instructions
1. Start off with an appetizer of crispy egg rolls or fresh spring rolls. The spring roll is a signature Vietnamese starter that includes fresh lettuce and your choice of shrimp, chicken, beef or vegetarian ingredients wrapped in a rice sheet. The crispy egg rolls resemble the popular fried egg rolls found on Chinese menus.
2. Order a bowl of pho, an authentic Vietnamese beef or chicken noodle soup. The soup consists of a unique broth flavor, thin slices of eye round steak, well-done flank, soft tendon or beef meatballs.
3. Order a rice or dry noodle entree, which comes with your choice of grilled meats or sliced beef dipped in sweet fish sauce. The combination of rice entrees depends on the individual Vietnamese restaurant and comes with grilled meat and sides like egg cake, Vietnamese salad and other vegetables. The dry noodle, also known as vermicelli noodles, are also served over a grilled meat with sweet fish sauce.
4. Try a dessert. If you are in the mood for something sweet, try the traditional Vietnamese shaved ice. Shaved ice is much like a snow cone, but with different ingredients like cherries, peanuts, mochi and Jell-O that lie underneath.
Tags: authentic Vietnamese, comes with, crispy rolls, fish sauce, grilled meat, mood something, sweet fish
Blueberries are low in sugar and packed with nutrients. The peak season for blueberries is May through October, but you can enjoy blueberries all year long by preserving them. Use organic blueberries for a wholesome product. As an alternative, experiment with blueberry juice instead of water to make the syrup.
Instructions
1. Place the jar lids in a pot of hot but not boiling water to soften up the rubber parts and sterilize them.
2. Wash and drain the blueberries.
3. Combine the blueberries, sugar, and 5 cups of water in a large sauce pan or stock pot. Boil for eight minutes stirring occasionally.
4. Remove the blueberry syrup from the heat and stir in the lemon juice.
5. Fill sterilized canning jars with the syrup, leaving 1/2 inch of space at the top of the jar. Use a jar funnel to prevent spills on the rim of the jar. Remove the sterilized lids from the hot water with tongs and screw them onto the jars.
6. Process the jars of blueberry syrup in a water canner for 10 minutes. Remove the canned syrup from the boiling water with a jar grabber and allow to the jars to sit undisturbed overnight at room temperature. The jars should seal within a few hours.
Repairing the cracks in drywall can be a simple and inexpensive fix. It will look as good as new once the repair is complete. A crack can be caused by the normal adjustments and settling of a home or building. If the crack is not repaired early, it could lead to larger and more expensive problems.
Repair
First clean the area and prepare a compound to apply to the crack to seal it. Use a scraper knife or utility knife to free any debris and clean the area. Mix joint compound, for larger cracks, to apply to the crack and fill it. After applying the mixture, take a length of paper drywall tape--long enough to cover the entire crack--and place it over the compound mixture. Using a drywall knife, smooth the tape and remove any excess wet compound. It should take approximately 12 to 24 hours to dry, but you can use a fan to dry it quicker.
Then apply a thin, wider, overlapping second coat of premixed compound. Let dry and, for best results, apply a third coat. Make sure each successive coat fans out wider than the undercoat to ensure a smooth blending with the wall.
Follow-Up
Wipe and lightly sand away any excess material from the surface, using a plastic sanding block with a handle and sanding screen or medium-grit sandpaper. Sand so that the edges blend in. If there are any bulging areas or imperfections, sand the wall just until it is smooth to the touch. Be careful not to sand too much or you may need to apply another coat of compound.
Final Steps
Ensure the crack is dry and smooth, then paint over the crack with primer. Follow with paint once the primer is dry and covers the crack appropriately. Painting the entire wall may be necessary to match an existing color.
A variety of seasoning styles exist for fried turkey.
Deep-frying a turkey is one way to sidestep the time-consuming process of basting and roasting a turkey. Instead of requiring several hours, a big turkey can be deep-fried and served in fewer than 45 minutes. Some think that fried turkey recipes involve little more than dunking the bird into hot oil until cooked, but there is a bit more to the process. Most deep-fried turkey recipes dictate seasoning the bird prior to frying, and some call for lengthy periods of marinating.
Instructions
Simple Rub Seasoning
1. Mix together 1 cup of salt, 1/4 cup of garlic powder and 1/4 cup of pepper. If you do not intend to keep some seasoning for future use, scale down the proportions of this mix accordingly.
2. Wash the turkey inside and out.
3. Rub the entire outside of the turkey with 2 tbsp. of seasoning mix. More may be necessary for an especially large bird.
4. Choose a rub seasoning, such as poultry rub, spicy cajun rub or French farmhouse rub. Sprinkle an ample amount of this over the top of the turkey, enough to coat the bird.
Marinated Turkey
5. Fill a 5-gallon bucket with 6 qt. of water. Pour in 1 lb. of kosher salt and 1 lb. of brown sugar.Stir the liquid until the seasonings dissolve.
6. Add the ice and stir the marinade for a minute.
7. Lower the turkey into the bucket. Cover the bucket and set it in a cool, dark place either overnight or for at least eight hours.
8. Remove the turkey from the bucket of brine and pat it down with a rag to dry it. Leave the turkey out for at least half an hour before frying.
When you make your own wine, you will need to bottle it for storage. The barrier between the wine and air that could contaminate it is the cork. Getting the cork into the bottle tightly is imperative to preserving your wine. You will notice that your corks are too hard to squeeze into the bottle when you first get them, so you will need to soften them. Sanitizing the corks will also help to kill any bacteria that could taint your wine.
Instructions
1. Fill up your pot 1/4 to 1/2 of the way with water.
2. Place the pot of water on the stove and bring it to a boil over high heat, uncovered.
3. Remove the pot of boiling water from the heat and drop in the corks. This will both soften the corks through steaming and the boiling water will sanitize the corks.
4. Place the cover on the pot and let the corks sit in the water until they are pliable and give to gentle pressure. The time could range between 3 and 15 minutes depending upon the number and size of the corks you are steaming.
5. Remove the corks and pat dry before inserting into your wine bottles.
Tags: your wine, boiling water, into bottle, that could, will need, wine will, your wine will
Americans spend millions of dollars on pricey power bars, but Native Americans and the early pioneers already knew make an easy nutritious snack. Parched corn was staple of early Americans and today it is the perfect pick-me-up for any outdoor activity. Follow these steps to whip up a batch of the original American energy food.
Instructions
1. Dry the corn. The primary ingredient of parched corn is dried corn. To dry fresh corn on the cob, hang it in a dry area of your home and allow it to dry out naturally. Frozen corn can be dried in a dehydrator or spread on a cookie sheet and placed in an oven set at 150 degrees. Leave the oven door open a little. This method can take a few hours and the corn should be turned occasionally to prevent burning.
2. Oil the skillet. Add a small amount of butter, lard or oil to a skillet. Cooking spray can also be used. Heat the oil on a low temperature. Wipe the frying pan with paper towel to remove any excess oil. Only a thin coating should remain on the bottom of the pan.
3. Pour the corn in the skillet. Add enough dry corn to the skillet to just about cover the bottom. The actual amount will depend on the size of the skillet.
4. Cook the corn. Allow the corn to cook slowly. Stir the dried corn constantly to prevent burning. The parched corn is done when the kernels have swollen, and turned a medium brown. A few of the kernels may explode, just like popcorn.
5. Drain the corn. Pour the parched corn onto some paper towel and allow to thoroughly drain and cool. Turn the corn a couple of times to ensure that all excess oil is absorbed.
6. Store the parched corn. Place the parched corn in a cloth or plastic bag for storage. A small plastic bag of parched corn will be enough for your next day of hiking.
Long sought by rose breeders, the blue rose flower does not exist in nature.
The blue rose flower does not occur in nature, as roses lack the gene that produces blue pigmentation. Genetic engineering produced the first blue cultivated rose in 2008. Scientists from the Japanese company Suntory and the Australian company Florigene made the breakthrough.
Blue Pigment
To get the delphinidin, the blue pigment needed for the blue rose, scientists extracted genetic material from a petunia. This was implanted into an old, hybrid China rose, 'Cardinal Richelieu'. The first offspring was too purple, but further genetic manipulation ultimately produced the blue rose.
History
Rose breeders have been trying to create a blue rose through selective cross breeding of existing species and hybrids for many years. Before the Suntory breakthrough, the best hybridizers could produce were roses in shades of pale, silvery purple. These often have names with "blue" in them.
Considerations
The genetically engineered blue roses are not yet commercially available for home gardeners. Before the shrubs can be produced in quantity, the blue color has to be stable (produced uniformly by generations of plants).
Tags: blue rose, blue rose flower, flower does, rose flower does
Most annual vegetables and flowers grow well in containers, but some plants such as regular sweet corn, zucchini and pumpkin can't grow in containers because they take up too much space. Sweet corn plants need to grow in large numbers to ensure that pollination occurs, making them impractical choices for container gardening. Some dwarf varieties have a more compact growth habit and take up less space. Pots provide enough room for these dwarf varieties to grow.
Instructions
1. Place corn seeds in a container, and add water to cover them. Use dwarf sweet corn varieties such as Golden Midget, Midget Hybrid or White Midget. Wait until the longest sprouts reach about 1/4 inch long.
2. Mix 1/2 bushel of #2 size vermiculite, 1/2 bushel of peat moss, 5 tbsp. of ground limestone, 2 tbsp. of super phosphate and 8 tbsp. of 5-10-5 or 6-12-6 fertilizer. This mixture will serve as your potting soil. You can purchase a commercial potting mix, but growing sweet corn requires large quantities of potting soil and making your own costs less in the long run.
3. Fill your pot with the soil mix. Use a large pot with a capacity of 10 gallons, for example garbage cans, tubs or bushel baskets. Generally, a 10-gallon container can fit four dwarf plants. If the container has no drainage holes, drill several 1-inch holes in the lowest part of the bottom of the container so water doesn't accumulate in the container.
4. Water the soil mix in the container until water drains out of the drainage holes.
5. Dig four holes in the potting soil about two to three times deeper than the average diameter of a the sweet corn seed. Place each seedling in a hole, and cover the hole with soil.
6. Water the soil every one or two days, keeping the soil moist at all times. When the plant emerges from the soil and reaches a height of 4 to 6 inches, water the soil every two to three days for two to three weeks. After that, add about 1 inch of water once a week to encourage the roots to grow deeper.
7. Add fertilizer after 10 weeks from planting. Dig a hole about 2 inches in depth and diameter around each plant. Pour 1/2 tbsp. of 5-10-10 or 10-20-20 fertilizer per plant, and replace the soil.
Beef jerky is dried and seasoned beef that takes on the flavor of the method used to prepare it. The method used to create beef jerky can also determine the juciness of the final product is. Beef jerky can be cooked, dried naturally, dried artificially or smoked.
Types and History
There are two distinct methods of finishing beef jerky with variations on both to produce a variety of consistencies, textures, thicknesses and flavors. The drying method of beef jerky preparation predates cooking methods because simple meat drying requires only the sun as a heat source. Over time, other forms of preparing beef jerky have surfaced, including shade drying and cooking methods. Both methods are used in modern jerky preparation.
Cooking
Cooking jerky is best done in a conventional oven, typically at a temperatures of approximately 200 degree Fahrenheit. Cooking is quicker and tends to produce a chewier consistency in comparison to the drying methods because of the higher temperature. Actual cooking time and temperature will vary based on recipe and cut of beef, with thicker cuts requiring more cooking time to achieve the right texture.
Drying
Drying beef jerky is done at lower temperatures than conventional cooking, which means that drying can take significantly longer. There are several ways to dry beef jerky, including using the sun, an oven or a commercial food dehydrator. Drying jerky between 140 and 160 degree Fahrenheit produces hard, flavorful jerky that cracks slightly when it's bent. Dehydrators combine heat with air flow facilitation for efficient and effective drying.
Smoking
Smoking is not used as frequently as cooking or drying methods, but it is another method of preparing beef jerky. Smoking is typically used by professionals with access to a smoke house. It presents its own set of challenges but the result is an authentic hickory smoke flavoring that is difficult to achieve through other preparation methods.
Congratulations on putting yourself on the fast track to healthy weight loss. It is very possible to lose one pound a day for a month, with discipline and the right techniques.
Here's lose one pound a day for a month.
Instructions
1. To lose one pound a day for a month, you must first make sure that you document all your calories in and out.
You should intake more than 700-1500 calories a day and exercise off from 2000-3000.
2. You must eat constantly and light to both speed up your metabolism and keep from becoming dehydrated. To lose one pound a day for a month requires precision.
6 small meals a day, fruits, fish, chicken, eggs, raw vegetables. No cokes, pig, extra fats, trans fat, or overuse of carbohydrates. No mayo, extra salt, or sugar. Take coffee black, always eat breakfast; make sandwiches open face.
3. Your exercise regimen, in order to lose one pound a day for a month, must consist of one-two hours of isometric or muscular exercises followed by at least two hours of high intensity cardio. The weight training should be with very light weights because heavy weights will give you muscle, which is quite dense and heavy. This will not be easy if you've never done this before.
Basically you must fool your body into thinking that your lifestyle is going to be much more active than it has been by constant activity.
4. A lot of the weight you will lose if you decide to lose one pound a day for a month at the beginning will be water weight. To make sure that you don't become dehydrated and stay healthy, you must up your water intake to 12-16 glasses a day.
Do not substitute Gatorade, Monster, Red Bull, Powerade, or any of those sugar drinks. Eat bananas and drink fruit smoothies. Naked Juice is ok.
5. Once you lose one pound a day for a month, you can't just stop cold turkey. You must keep up a less intense regimen to keep your body in shape. Also, once you have lost weight for a month, the regimen should be habit. Keep it up to keep the weight off. It's much easier to maintain weight loss than lose bad weight. Good luck.
Tags: lose pound, lose pound month, pound month, pound month, make sure, make sure that, month must
Eggplant is a delicious vegetable that, according to the George Mateljan Foundation's World's Healthiest Foods, is loaded with phytonutrient and antioxidant compounds that offer fierce protection against free radical, viral and negative microbial activity in your body. You can slice it up, dress it up and broil it. Broiled eggplant is absolutely fantastic on its own, laid across a salad or tossed with other veggies in a savory side dish.
Instructions
1. Cover one cookie sheet with a double layer of clean paper towels. Cover the other cookie sheet with aluminum foil. Set aside.
2. Combine 3/4 cup olive oil, 1/4 cup sun-dried tomato pesto and 2 tsp. minced garlic in a mixing bowl. Whisk vigorously to combine. Set aside.
3. Slice the stalks (if present) and bottoms off your eggplants. Cut the eggplant crosswise into 1/4-inch thick slices.
4. Lay the slices on the paper towel-lined cookie sheet. It's okay if they touch or overlap a bit.
5. Sprinkle salt over the eggplant slices. Allow the eggplant to rest for 30 to 45 minutes.
6. Preheat your oven to "broil."
7. Transfer the salted eggplant from the paper towel-lined cookie sheet to the aluminum foil-lined cookie sheet.
8. Dip a clean pastry brush into your olive oil marinade and brush each slice of eggplant with a generous coat.
9. Place the eggplant into your preheated oven. Broil for four to five minutes or until flesh is tender and golden.
10. Remove from oven. Place broiled eggplant on a serving platter, garnish with fresh parsley and serve immediately.
Tags: cookie sheet, Broil Eggplant, cookie sheet with, into your, paper towel-lined, paper towel-lined cookie, sheet with
Add a few ingredients to make plain punch tastier.
Fruit punch is so often seen at children's birthday parties that it seems almost mandatory to for a decent party. Plain punch that you poured into the bowl from the can gets boring. Make your child's party one to buzz about by turning regular fruit punch on its head. Experiment and come up with creative concoctions to please both children and their parents.
Perfect Fruit Punch
This recipes calls for a little grenadine for extra sweetness. Combine 2 cups of cranberry juice, 1 cup each of pineapple and orange juice, and 1/4 cup of grenadine syrup in a large bowl or pitcher. You can omit the grenadine for a less sweet punch. Chill for an hour to allow the flavors to blend. When you're ready to serve, add 1/4 cup lime juice and one whole lime and lemon thinly sliced. Then add 3 1/2 cups chilled ginger ale or lemon-lime soda
Dinosaur Punch
This purple-colored punch derives its name from a popular purple dinosaur, making it perfect for a children's dinosaur party. Combine 4 cups of grape juice and one 6-oz. can of frozen lemonade concentrate together in the punch bowl. Top off with 2 cups of chilled lemon-lime soda and serve.
Gummy Worm Punch
This punch works well for a creepy-crawly themed children's party. Combine 4 cups of apple juice, 4 cups of orange juice and 2/3 cup of frozen pink lemonade concentrate in the punch bowl. Take a 5-cup ring mold and add 2 cups of water and 1 cup of the juice mixture. Then add 20 gummy worms. Freeze the mold until frozen solid. Meanwhile, refrigerate the rest of the juice mixture in the punch bowl. When you're ready to serve the punch, add 4 1/3 cups lemon-lime soda. Remove the gummy worm concoction from the mold by placing a hot, damp dishcloth on the bottom and inverting it onto a pan. Place inside the punch bowl, worm side up.
Blushing Pink Soda Punch Recipe
This punch is fit for the ultimate princess party. Combine one 8-oz. can of crushed pineapple, 2 cups of crushed strawberries, one 12.5-oz. can of strawberry nectar and 1/2 gallon of strawberry ice cream in a large, freezer-safe bowl. Cover tightly with plastic wrap and place in the freezer until frozen solid. When you're ready to serve the drink, pull the mixture out of the freezer and allow it to thaw just until slushy. Then pour into a punch bowl. Pour 8 cups of strawberry soda on top and garnish with whole, fresh strawberries.
Tags: punch bowl, Combine cups, lemon-lime soda, party Combine, Punch This
Use cookie cutters as a learning tool about shapes.
Creating shapes in pancakes makes breakfast more enjoyable for children, which is especially helpful in encouraging fussy eaters. Use this time for teaching young children about geometry and the difference between shapes. Search for cookie cutters in a variety of simple shapes such as stars, squares, triangles and circles. Have the child name the shapes and then identify the different characteristics among the shapes, such as counting the amount of sides on each shape and talking about other places where they have seen the same shapes.
Instructions
1. Spray the inside of the cookie cutters with non-stick cooking spray.
2. Pre-heat the griddle to the temperature suggested by your pancake mix. Make sure you use a griddle with a flat cooking surface.
3. Place the cookie cutters onto the griddle, with the cutting side face down.
4. Pour your pancake batter into a plastic squeeze bottle.
5. Squeeze the pancake batter to fill the cookie cutters halfway. Do not fill more than halfway or the expanding batter will flow over the top of the cutters. Allow the pancakes to cook through, timed according to the pancake mix package instructions.
6. Remove the cookie cutters, with the pancakes still intact, from the griddle once the pancakes have finished cooking. Use a metal spatula to scrape them off the griddle and place them on a plate.
7. Remove the cookie cutter molds from the pancakes. The non-stick spray should make them easy to remove. If they stick, scrape a butter knife around the inside edge to detach them from the cookie cutters.
8. Flip the uncooked side of the pancake onto the griddle to brown with the spatula.
Pomegranate juice is proven to provide many nutrients and antioxidants to the human body. Creating your own pomegranate juice ensures that no preservatives are added.
Instructions
1. Cut the pomegranate in half, and place it in a bowl of room-temperature water.
2. Place your hands underwater, and remove the seeds from the 2 pomegranate halves, keeping them underwater. Remove all the insides of the pomegranate.
3. Scoop out the pomegranate peel and the yellow and white membranes from the bowl. Discard them. The seeds will be the only thing left in the bowl.
4. Pour the entire bowl of water into a strainer, so that the seeds are the only thing that remain. Put the seeds into a blender, and blend until the seeds are mushy. Pour the contents of the blender back into the strainer, and let this drip into a pitcher. Use the back of a spoon to press against the seeds and the strainer, to get the most juice as possible.
5. Add a cup of water to the pitcher and stir. Taste, and add sugar, if desired. Pomegranate juice is naturally tart, so sugar may help the flavor. For an entire pitcher of juice, use 10 pomegranates and 8 cups of water.
There are many ways to prepare oysters in the shell. The simplest cooking methods include using an oven, grill, microwave, steam kettle or saucepan. Shelled oysters can also be eaten raw.
Preparation
Chill the oysters until you are ready to cook them or serve them raw. Clean the shells well with a brush. If you are serving the oysters raw, insert an oyster knife into the oyster's hinge and pry it open. Cut the oyster from the top shell, and then cut along the bottom to detach it from the bottom shell. Serve the loose oyster in the shell.
Cooking
To bake oysters, put them in an oven for 15 to 20 minutes at 400 to 450 degrees. In the microwave, cook them at full power for one minute per oyster. Oysters can be grilled; when they're done, they sound hollow when tapped. When steaming oysters, place them on a rack above a flavored liquid and let them steam for 10 to 20 minutes. They are done cooking when the edges begin to curl.
Considerations
Raw oysters are served chilled over ice or a small amount of water mixed with sea salt. They can also be served with lemon, hot sauce, horseradish, cocktail sauce, vinegar or caviar.
Cooking and peeling chestnuts gets easier with practice.
Whether their aroma reminds you of the streets of Europe or the fireside at a country Christmas celebration, roasted chestnuts make a festive winter snack. While the entire process of cooking and peeling chestnuts may be somewhat time-consuming, the delicious, hearty taste of a roasted chestnut makes it all worthwhile.
Instructions
1. Preheat the oven to 375 degrees.
2. Cut a criss-cross shape across the flat side and the domed side of each chestnut's shell. This will prevent the chestnuts from exploding when they are heated.
3. Spread the chestnuts on a baking sheet. Place the baking sheet in the oven, and let the chestnuts roast for 15 to 20 minutes.
4. Remove the chestnuts from the oven. Let them cool for a little while so you do not burn your hands.
5. Peel the shell off the chestnut by ripping the shell near the criss-cross incision you made earlier. After roasting, the shell will have curled back a little, making this easier.
Boil edamame beans in the pod first, to easily shell them.
Edamame are immature soybeans that have a sweet, nutty flavor. This bean is a rich source of protein, fiber, iron and vitamins A and C. You can cook edamame by boiling, steaming or roasting. Prepare it as an enjoyable and nutritious alternative to other snack food, as a side dish or add it to a variety of foods. You can purchase edamame in the pod or shelled. If you purchase edamame in the pod, you should boil it whole to retain its nutrition and easily shell it.
Instructions
1. Place 1 cup of edamame beans in the pod in a stockpot. Fill the stockpot with 2 cups of water. Add 1/2 tsp. of sea salt if desired. Set on high heat and bring to a boil.
2. Let the edamame beans cook for 10 minutes in the boiling water, or until they are al dente. Turn off the heat. Drain the water, and allow the edamame beans to cool.
3. Use your fingers to squeeze the edamame beans out of the pods. Discard the pods and eat the edamame beans or add to other foods.
Making your own noodles for your pasta dishes puts a personal touch on the entire meal. You can add them to spaghetti, soups and other recipes. All you need are a few ingredients and a little time.
Instructions
1. Separate the whites from the yolks of three eggs, placing the yolk in a small bowl and discarding the white.
2. Crack open another egg, and put both white and yolk in the bowl with the rest of the yolks. Beat with the egg beater until well blended.
3. Stir in 3 tablespoons of cold water and 1 teaspoon of salt. Beat until well blended.
4. Stir in 2 cups of flour. Continue to stir until all of the flour has been absorbed by the water. Knead the mixture with your hands until the dough becomes smooth.
5. Dust the rolling pin with flour. Roll out the dough with the rolling pin until the dough is very thin. Then, roll up the dough as you would a jelly roll. Slice the roll of dough to the width of noodles you prefer.
6. Allow the noodles to dry for at least 15 minutes so that they don't stick to one another.
7. Boil the noodles to enjoy right away, or pack them in a zip-close freezer bag for a later time. If you're freezing the noodles, squeeze as much excess air from the bag as you can and be sure to seal it tightly.
Tags: blended Stir, roll dough, until dough, until well, until well blended, well blended
Consider topping your no-bake cheesecake with blueberry pie filling.
Cheesecake is a smooth, creamy dessert with a cult-like following. Most people don't have the time it takes to prepare, bake and chill cheesecake, but no-bake cheesecake requires little time or attention. If you compare instant pudding mix, which is ready to eat in minutes, to regular pudding mix, which according to the RecipeZaar website has to be "cooked and takes longer to set," there can be no doubt about the instant mix's usefulness in today's busy society. Its ability to set quickly makes it the perfect ingredient to add to a no-bake cheesecake.
Instructions
1. Soften cream cheese by placing it into a bowl and microwaving it for 30 to 45 seconds, according to Diana's Desserts website.
2. Blend one half cup of milk with the cream cheese until it is smooth.
3. Add the pudding mix and 1 1/2 cup milk to the cream cheese mixture. Beat for about a minute; it should be thoroughly mixed.
4. Pour the mixture into a graham cracker crust and place it in the refrigerator to set. The gelatin in the instant pudding mix will cause the mixture to firm.
Tags: cream cheese, no-bake cheesecake, instant pudding, pudding which
Macaroni and cheese, like most table food, can be easily adapted into baby food that your child will love. Whether you use a powder base macaroni and cheese in a box or cook it from scratch, making the recipe for baby is simple. If your child is allergic to cow's milk or is lactose intolerant, substitute formula, soymilk or even breast milk for the regular milk in the recipe. Soy cheeses are also available for those who have problems with regular milk.
Instructions
1. Prepare the macaroni and cheese according to the recipe. Substitute milk alternatives if needed. Do not add any extra salt or other seasoning to the macaroni and cheese.
2. Spoon several tablespoons of the macaroni and cheese into a blender of food mill. Process the macaroni and cheese until no large pieces of macaroni remain so that baby will not choke on an un-chewed piece.
3. Process the remaining macaroni and cheese in the same way. Refrigerate any unused portion or spoon into ice cube trays and freeze for later use. If desired, season the remaining macaroni and cheese to taste and serve the dish to the rest of your family.
4. Gently heat any refrigerated or frozen macaroni and cheese before feeding to baby. Make sure to stir in order to restore the creamy texture.
If you enjoy Hollandaise sauce on poached eggs and steamed vegetables, you'll love the extra kick of Bearnaise. This can also be spooned over fish, roast beef, and chicken dishes or served on the side with a nice steak.
Instructions
Practice Makes Perfect With This Classic Sauce
1. Rinse and pat dry a one ounce bunch of fresh tarragon. Chop the bunch coarsely (including the stems) and set aside.
2. Chop two medium-sized shallots into fine bits and set aside.
3. Cube 1-1/2 sticks of unsalted butter and set aside.
4. Pour the wine and the sherry vinegar into a medium-sized saucepan, add the chopped tarragon and finely chopped shallots and bring this mixture to a boil. Reduce the heat to medium and allow the mixture to simmer until the liquid has been reduced to roughly two tablespoons. Using a mesh strainer, drain off the liquid into a small bowl. To make sure you squeeze out as much liquid as possible, press the back of the wooden spoon against the interior of the strainer.
5. Separate two yolks. If you own an egg strainer, this part is easy because you're delicately cracking each egg into the strainer and allowing the white portion of the egg to dribble out through the slit. If you don't have an egg strainer, you'll need to crack the eggs into a bowl and, holding the yolks back lightly with your fingers, allow the white portion to drain off.
6. Wash and dry the medium saucepan, pour the earlier reduction you've prepared back into the pan and add to this the egg yolks, a tablespoon of cold water, and just a dash of salt. You'll then place the saucepan in a large flat-bottom pan that is filled with two or three inches of water. Heat the burner to low and gently whisk the eggs.
7. Add the cubes of butter in small batches at a time and gently whisk. Add a dash of cayenne, lemon juice, and two tablespoons of dry crushed tarragon leaves. When everything has been evenly blended, the Bearnaise sauce is ready to use immediately. If you're still prepping the rest of your meal, you'll want to pour it into a heat-resistant bowl that can be placed into a stove top pan of lightly simmering water until you're ready to serve it.
As women enter menopause, it becomes more difficult for them to lose weight and keep weight off. The digestive tract becomes less efficient as you age, metabolism slows down and digestion takes longer. It's more difficult for the body to handle foods that are low in nutrition but high in calories. Eating a nutritious diet will help you feel better because it reduces the mental and physical symptoms of menopause and lowers your chances of complications.
Types of Foods
Eat more fruits and vegetables everyday. Bananas, melons, lemons and oranges contain a lot of potassium which help balance the amount of water and sodium your body retains. Vegetables like collard greens, yam, broccoli, spinach, cabbage, tomatoes and peppers will keep your body functioning properly. Eat lean protein such as skinless turkey or chicken, eggs, tuna canned in water, shellfish and fish fillets. Choose complex carbohydrates over those with refined sugar. White bread and flour, rice and pasta cause your blood sugar to spike and fall dramatically. Whole grain bread, rye, oats, wheatgerm and long grain brown rice will keep you full longer and help you avoid cravings. The same goes for regular potatoes; switch them out for whole grain pasta or sweet potatoes.
Benefits
If you concentrate on eating more green leafy vegetables, you'll get numerous vitamins that your body needs while going through menopause. In addition to the nutritional benefits, eating more fruits and vegetables will help fill you up faster. Focus on filling half your dinner plate with vegetables. One-quarter should be lean protein and one-quarter should be complex carbohydrates. Lean protein will help you burn fat and reduce cravings.
Considerations
Add oily fish to your diet. This includes salmon and mackerel. It is rich in omega-3 essential fatty acids which give your body a range of health benefits. Ask a health store about adding seaweed to your diet. Choose wakame, nori, arame and kombu varieties because they contain natural hormones and chemicals which help you during menopause. Instead of grabbing chips or cookies for a snack, choose nuts like walnuts and almonds, dried fruits such as figs and apricots, or seeds like linseeds, sunflower and pumpkin.
Prevention/Solution
Avoid fattening foods and processed cooking oils. Minimizing the consumption of these will balance your body. If you experience hot flashes or night sweats, reduce the amount of tea, coffee, sodas and spicy foods you consume; many women find they trigger hot flashes. Refined sugars such as corn syrup can also trigger hot flashes. Drink at least eight glasses of water a day and eat foods that contain phytoestrogens. Phytoestrogens are plant estrogens that connect to estrogen receptors in your body, which alleviates many symptoms. Foods in this category include seaweed, legumes, beans, yams, potatoes, apples and carrots.
Warning
Women going through menopause are more at risk for developing heart disease and osteoporosis. To prevent your risk of heart problems, focus on eating fruits and vegetables to cleanse your arteries and provide nutrients and vitamins. Make oily fish, like salmon, a staple in your diet because they contain omega-3 essential fatty acids, which helps your body circulate blood and oxygen. Avoid saturated fats as they boost your cholesterol levels and clog your arteries.
Tags: your body, fruits vegetables, will help, your diet, acids which, because they
If you buy your fresh fish, ask the fishmonger to clean it for you. However, if you catch your own fresh fish, you'll need to take off its scales, fins and head, and remove the guts before you can cook it. There are so many ways to cook fresh fish: broiling, pan frying, deep frying and baking. Here is an easy way to bake it poached in cooking sherry. This recipe works with any fresh fish that has fins and scales, and it serves four people.
Instructions
1. Preheat the oven to 400 degrees. Spray or brush shortening onto the casserole dish. Set it aside while you clean the fresh fish.
2. Wash the fish before placing it on the cutting board. Hold the head while you scrape a very sharp knife to remove the scales. Move the knife from the fish's tail to the head. Prepare one side of the fish. Flip it over and remove the scales from the other side. Slit the belly of the fish open so you can remove the internal organs. Snap off the head. Cut off the tail. Slice between the fins and the fish's body so that you can remove them.
3. Set the fish in a single layer in the greased casserole dish. Slice the butter into thin pieces and arrange them on top of the fish. Combine the sherry, minced garlic, and dill weed in a measuring cup. Pour the mixture over the fish. Cover the casserole with the aluminum foil.
4. Place the fish into the preheated oven and bake for 25 minutes. Serve the fish hot with fresh tartar sauce, a green salad and fresh potato salad.
Tags: fresh fish, your fresh fish, casserole dish, remove scales, them fish, with fresh
Useful in a diabetic diet, stevia concentrated into liquid drops sweetens your food without using sugar or artificial sweeteners. Use liquid stevia for cooking and baking, but since the amount required differs from the amount of sugar in the recipe, you will need to make other adjustments for success in your finished food. Replace all or part of the sugar in most of your favorite recipes for a healthier option to cooking with artificial sweeteners.
Instructions
1. Examine a recipe for the total amount of sugar originally required. Consult an equivalency chart for the amount of liquid stevia to use instead. Follow the general guideline of 1 tsp. of clear liquid stevia per cup of sugar.
2. Increase the amount of liquid or oil in the recipe by 1/3 cup for each cup of sugar replaced with liquid stevia. Choose to add extra juice, fruit puree, eggs, milk, yogurt or water. For instance, replace 2 cups of sugar with 2 tsps. liquid stevia and add 2/3 cup of applesauce or yogurt to the recipe.
3. Use at least 1 tbsp. sugar in recipes relying on yeast to rise.
4. Opt for recipes cooked at temperatures below the heat tolerance level of liquid stevia of 388 F to 400 degrees Fahrenheit.
5. Stir the liquid stevia into the eggs or other liquid ingredients for the recipe when adding to your cooking.
6. Do not rely on browning to determine when the food gets done. Insert a skewer or fork into the center of the food and remove from the heat when it emerges without crumbs.
7. If possible, maintain the sweetness of stevia by adding it to sauces, dressings or liquids after cooking or use in cold applications.
Bacon and eggs are a common high protein breakfast idea
Protein is a very important part of any balanced breakfast, however, most people only associate protein with eggs and meats. While these foods do provide the largest sources of protein, you can also get significant amounts of protein from fruits and some fast foods. Anyone who eats a balanced diet high in fruits and vegetables while low in processed grains and sugars will achieve the requisite 50g of protein easily without the need for protein bars and supplements.
Eggs
Eggs are great anytime
Eggs, considered a miracle food, are extremely versatile and nutritious. A hard boiled egg comes complete with its own wrapper in the form of a shell, which makes it a great portable snack for breakfast on the go. Eggs can be whipped up, cooked and folded with ham, cheese, onions, and peppers for a great breakfast omelet. Any way you prepare them, eggs are a great source of breakfast protein.
Fruit
High protein fruit salad
Many fruits contain significant amounts of protein along with simple and complex carbohydrates that can help kick start your day. A few pieces of fruit mixed into some yogurt can make a balanced breakfast that is high in protein. Most fruits make for a great breakfast on the go, but if you have more time try preparing some homemade fruit salad.
On the Go
Healthy breakfast burrito
On the short list of fast food breakfast items that are high in protein you will find egg biscuit sandwiches with cheese and sausage, bacon, or ham. You can also reach for quick and easy foods like hard boiled eggs, nuts and pancakes. Any of these items can be a significant source of protein for breakfast.
Tags: amounts protein, balanced breakfast, fruit salad, great breakfast, hard boiled
Parmesan cheese naturally gets harder as it ages. This is normal and you should be able to grate it using a microplane or food processor no matter how hard the cheese gets. If you need to soften it, you can try several methods, although it may affect the texture of the cheese. Parmesan, unless covered in mold, will improve in taste the older it gets.
Instructions
Simple Method
1. Wrap the Parmesan in a clean, moist dishcloth. Insert the wrapped cheese into a large ziptop freezer bag.
2. Press out any air in the bag before you fully seal the bag shut.
3. Place the cheese in an area where the temperature will remain between 55 and 65 degrees F for 24 hours. This should soften the cheese enough to be used with a box grater or for slicing.
Vinegar Method
4. Cut a 1-inch square section of a new sponge.
5. Soak the sponge section in vinegar. Squeeze out the excess.
6. Wrap the sponge in cheesecloth. Place it along with the cheese into a ziptop freezer bag. Press out as much air from the bag as possible before sealing.
7. Place the bag in the crisper section or on the lowest tray of your refrigerator. Check after two days for softening. If needed, repeat the soaking of the sponge and let it sit another day or two.
Cilantro is an herb that's been used around the world for more than 5,000 years. Also commonly known as coriander, cilantro was brought to the United States by European settlers in the mid 17th-century. Cilantro has a wide array of medicinal uses, ranging from serving as a digestive aid to also acting as an alternative treatment for diabetes. Cilantro is also high in antioxidants, which have been linked to health benefits in humans. It's healthy, flavorful and can be cooked in almost anything.
Instructions
1. Purchase or pick cilantro fresh from your garden. The leaves should be green and non-wilted. Don't use the plant in your dish if you have any concerns regarding its freshness.
2. Hand-wash your cilantro under faucet. Rinse the leaves and scrub away any extra dirt or residue. Wipe dry with paper towel.
3. Use scissors to cut cilantro pieces into desired size. Allow leaves to fall into cup or onto cutting board. Scissors allow for more control when cutting cilantro, as compared to a knife.
4. Add cilantro to your dish. Cilantro can be cooked in a variety of foods or a simple decoration to help with the presentation of your dish. Popular foods that cilantro can be used with include salsa, tacos and pizza.
Authentic champagne is only produced in Champagne, France.
While many sparkling wines call themselves champagne, true champagne is a sparkling wine made only in the Champagne region of France, a small region in the northeast part of the country. It was created by accident by Benedictine monk, Dom P rignon, approximately 300 years ago. All other sparkling wines that utilize the same producing method are labeled, "m thode champenoise." Unlike other types of wine, champagne is best stored and served cold to maintain the maximum amount of bubbles.
Dom P rignon
Dom P rignon is one of the most well-known champagnes in the world. It carries the name of the monk most known for developing this type of sparkling wine. Currently, Dom P rignon is produced by Moet et Chandon, France's largest champagne house and one known for its high-end and luxury brands. The company is almost 300 years old.
Piper-Heidsieck
Piper-Heidsieck was founded in 1785. Throughout its almost 230-year history, the company has been defined by its reinterpretations of the classic champagne. It reinvented rose champagne in 2002, Cuvee Sublime in 2004 and has asked artists and fashion houses to redesign glasses, bottles and ice buckets throughout the years. Piper Heidsieck Monopole 1907 is one of the most expensive champagnes in the world, valued at $35,000 per bottle as of this publishing.
Taittinger
Although the Taittinger brand wasn't created until 1931, its history dates back to 1734; it was established on the foundation of Forest-Forneaux, the third oldest champagne house. Taittinger's 288 hectares also make it one of the largest champagne houses in France. The company produces 11 flavors of champagne and ranges in price from the mid-$40s to well over $200 per bottle.
Perrier-Jouet
Perrier-Jouet is known for the green bottle adorned with yellow and white flowers. In 2011 the company celebrated 200 years of producing the finest champagne in the world. To ensure its authenticity, the house stamps all of its cork with the "PJ" initials. Perrier-Jouet produces six different flavors using the traditional m thode champenoise.
Let your child help you decorate these fall baked goods.
Burnt sienna, copper and pumpkin orange conjure up images of the harvest time of year when leaves fall from the trees and the nights get shorter. Bring the colors of autumn indoors and decorate cupcakes for a seasonal treat, or design your cupcakes with objects or images related to fall holidays, such as Thanksgiving, Labor Day or Halloween. Remember to decorate the insides of the cupcakes as well with fall flavors like apple, pumpkin, maple syrup and cinnamon.
Instructions
Fall Foliage
1. Bake 12 apple or pumpkin cupcakes using an acorn-shaped muffin tin. Remove baked cupcakes from the pan and let cool before decorating.
2. Mix five or six small balls of marzipan each with a different color of food coloring gel, including red, purple, orange, yellow and brown. Flatten the marzipan to 1/8 inch thick. Cut miniature leaves out of the colored marzipan using a paring knife or leaf-shaped cookie cutter.
3. Use the dull side of the paring knife blade to press a vertical line across each leaf and horizontal lines to the edges of the leaves as the veins of the leaves. Paint the surface of the leaves with edible gold paint.
4. Mix 1 cup of white icing with green food coloring gel. Ice the tops of the cupcakes with the green icing. On each cupcake, place a ring of leaves in varying colors around the outer edge with the tips pointed out.
5. Continue with rings of leaves overlapping until you reach the center of the cupcake. Stick three leaves with the tips pointed up at an angle.
6. Sprinkle a small amount of edible gold glitter over the leaves for a finishing touch.
Pumpkin Cupcakes
7. Use 12 cinnamon-flavored cupcakes baked in pumpkin shapes. Cover each cooled cupcake with cream cheese icing.
8. Mix together orange food coloring gel and three cups of marzipan. Roll 12 pieces of the orange marzipan into 2-inch balls. Press one side of the balls in to form the top of the pumpkins. Use the dull side of the paring knife blade to press indentations vertically around the pumpkins to mimic real pumpkins. Place on the center of the iced cupcakes.
9. Mix one cup of marzipan with green food coloring gel and roll out 12 6-inch-long thin snake shapes. Cut 1/8-inch pieces off the end of each green snake and insert these into the top of each pumpkin as the stem.
10. Stick one end of each rolled green marzipan stem into the top of each pumpkin. Curl the rest of the marzipan and let it fall down the pumpkin and onto the cupcake to form a pumpkin vine.
11. Sprinkle edible gold glitter over each pumpkin-topped cupcake.
Tags: food coloring, edible gold, paring knife, with green, apple pumpkin
Mashed potatoes become runny or too creamy due to excess liquids.
Mashed potatoes seem simple to make, but it can become difficult to mash potatoes to the desired consistency. When the potatoes appear too thin, runny or too creamy, it may seem as if the potatoes are ruined. You can salvage them by adding instant potato flakes. The potato flakes allow you to achieve the desired consistency so that you have thick and fluffy potatoes that will not be embarrassing to serve.
Instructions
1. Return the mashed potatoes to a saucepan. Place the mashed potatoes on the stovetop over medium heat.
2. Add 1 tbsp. of instant potato flakes to the prepared mashed potatoes once the mixture heats thoroughly.
3. Stir the potatoes vigorously and frequently after you add the potato flakes. Mix the potato flakes well into the prepared mashed potatoes.
4. Allow the mashed potatoes to thicken for 2 to 3 minutes. Remove them from the stovetop once they thicken and fluff them with a fork. If they do not thicken, add 1 tbsp. of potato flakes and stir them vigorously again. Repeat until the mashed potatoes reach the consistency that you prefer.
Prepare fried chipotle rice to add a kick to your meal.
Once you've prepared your chipotle rice -- whether you've added a chipotle pepper or seasoning to basmati, jasmine or brown rice -- consider frying it to add a little heat and sear to the dish. Frying chipotle rice is a way to combine it with other ingredients, like vegetables, meat or spices. Use any pan with a wide, mouth and bottom to stir fry the rice, though using a wok would be best. Chipotle peppers are considered a medium heat chile pepper.
Instructions
Preparing Chipotle Rice
1. Pour the oil you're planning to use in the fry -- either peanut or vegetable oil -- to the saucepan and heat on high until water dripped into the oil sizzles immediately, about 2 minutes.
2. Reduce the heat to medium. Add in the minced garlic and stir it around until it's fragrant and browned. Add the rice. Turn the heat back to high and stir for 2 minutes.
3. Add the water and the bouillon to the saucepan. Let it come to a boil and continue boiling for 2 minutes.
4. Add the adobo sauce and the chipotle chile to the mixture. Stir well to blend. Cover with a lid and reduce the heat to low.
5. Let the rice simmer for 20 minutes. Fluff with fork.
Frying the Rice
6. Turn the burner to high. Place the wok on the burner and let it heat until it is almost smoking -- about 2 minutes, depending on your stove. Pour oil into the wok and add an egg, stirring it around to scramble. Remove the egg from the wok, wash the wok, return it to the stove and reheat the pan.
7. Drizzle cooking oil -- peanut or vegetable oil -- around the edges of the wok. Let it coat the surface of the wok in an even layer.
8. Add vegetables or meat to the pan and cook thoroughly.
9. Add the rice to the pan and stir it quickly to get it hot. Use your spoon to break up the clumps. Many people add soy sauce or other flavorings to the rice in the wok, but if the chipotle flavoring is enough, it isn't required.
10. Add the egg back to the rice and mix thoroughly.
A vegetarian diet doesn't need to be tasteless and boring. On the contrary, there are many great recipes that are so delicious they'll make your mouth water. You won't miss the meat in a batch of tangy, sweet vegetarian baked beans.
Instructions
1. Preheat the oven to 300 degrees. Put the water and beans in a large saucepan and bring the mixture to a boil.
2. Reduce the heat to medium. Continue cooking the beans and water for an hour, or until the beans are tender, stirring occasionally.
3. Drain the water and put the beans in a large casserole. Heat the olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until they are tender. Stir in the garlic and continue cooking until it turns golden.
4. Add the onions and garlic to the pan with the beans, and then stir in the tomato sauce, brown sugar, vinegar, molasses, mustard, pepper, cinnamon, nutmeg and bay leaves.
5. Cover the casserole dish and bake it for 4 hours, stirring often. Remove the cover during the last 30 minutes. Add extra water if the vegetarian baked beans are too thick.
Tags: beans large, stirring occasionally, vegetarian baked, water beans, water beans large
Buffalo wings are excellent appetizers for casual company or make a good potluck dish. As with most prepared food, buying Buffalo wings from a supermarket or deli can get expensive. Additionally, you can't always rely on a fresh product that isn't loaded with additives and preservatives. You can control the ingredients when you make your homemade Buffalo wings and possibly create a signature marinade as you go. You can purchase chicken wings from the butcher and ask that they be cut for a Buffalo wing dish.
Instructions
1. In a large bowl or baking dish, combine the raw chicken wings and marinade ingredients. Make sure the chicken is covered completely by the marinade. Cover and place in the refrigerator.
2. Marinate the chicken overnight if possible. The wings should soak for a minimum of four hours in order for the flavors to sink into the meat.
3. Place the chicken wings into a baking dish and add enough marinade to fill the dish halfway. Cover tightly with foil.
4. Cook at 350 degrees for 30 minutes and remove the foil. Stir the wings to coat them with the marinade in the pan.
5. Return the pan to the oven and cook for 10 to 15 minutes or until the wings have turned golden brown.
Tags: Buffalo wings, chicken wings, baking dish, wings from
Potatoes are a very popular vegetable in the United States. In fact, the average American eats 125 lbs. a year.The russet potato has long been the primary potato for diners, due to its versatility. In recent years, however, the red potato has rapidly grown in popularity because of its good looks and flavor.
Appearance
A russet potato is brown on the outside, with white flesh on the inside. A red potato has red skin and white flesh. Red potatoes are often harvested in a younger state than russets, resulting in a smaller, more rounded potato. The skin of the russet potato is much thicker than that of the red potato.
Nutrition
Health website Fat Secret notes that there is an estimated 154 calories in a red potato versus 168 calories in a russet. This difference in calories, however, could be related to the larger size of the russet.
Charles Brown, a research geneticist at the USDA, says that, "The antioxidant powers of the colored potatoes now on the market haven't been measured." For this reason, it is impossible to know if the red potato has more nutritional value than the standard russet.
Cooking
Russets make smoother mashed potatoes.
Russet potatoes are higher in starch than red potatoes. This makes them more versatile than the red potato. The low starch content of the red potato makes them more lumpy when used as mashed potatoes. Red potatoes hold together well when boiled.
The thicker skin of the russet may be peeled for some dishes, like mashed potatoes.The thinner skin of the red potato allows it to be left on without sacrificing, and in some cases enhancing, flavor.
Gardening
Red potatoes are usually harvested earlier than russets.
Red potatoes and russet potatoes grow in the same manner. Neither variety requires more care than the other. Both varieties can be grown in hardiness zones 3 to 10, although russets may not reach their full maturity in zones 9 and 10. Red potatoes are often harvested as "new" potatoes, when the plants are blossoming, instead of waiting until the plants die back to harvest.
Selection
Follow the same procedure when shopping for red and russet potatoes. Select a potato that is heavy and firm. Check to make sure there are no blemishes or dark spots on the potato.
Cost and Availability
Russets are generally priced lower than red potatoes. While red potatoes are very popular, such varieties may not be available at smaller grocery outlets.
Tags: mashed potatoes, russet potato, makes them, makes them more, often harvested, potato skin
If you just can't decide what to do with your leftover turkey, you can always freeze it while you decide. While it may be a little dry when you thaw it to use, it's still delicious and healthy. It shouldn't be too hard to choose, however, because there is no shortage of ideas when it comes to using every last piece of a cooked turkey.
Use Chicken Recipes
Perhaps the easiest way to figure out what to do with leftover turkey is to look through your favorite chicken recipes. Turn your plain chicken salad recipe into delicious turkey salad by chopping the leftover turkey into bite-sized portions and adding mayonnaise, apples, grapes, pecans, salt and pepper. The result is a chicken salad you can eat on a sandwich or all by itself.
Another chicken recipe that works great with turkey is enchiladas. Fill flour tortillas with cheese and chopped turkey, roll them, and then cover them with enchilada sauce. You can then bake the turkey enchiladas until they are warm all the way through. If you like spicier foods, before your roll the enchiladas you can simmer the cooked turkey with enchilada sauce or salsa to make more flavorful, moist enchiladas.
Soups and Chilis
Turkey chili can be an easy, healthy alternative to beef chili, and it's a great way to use your leftover cooked turkey. Simply combine turkey, broth, your favorite beans (black beans or pinto beans work great), diced canned tomatoes and the seasonings of your choice. If you like thicker chili, reduce the amount of broth and substitute tomato sauce. Simmer the mixture over low heat for 30 to 45 minutes to create a tasty chili dinner. Serve with homemade cornbread.
One of the easiest dishes to make with leftover turkey is turkey stew. Put your cooked turkey into a large pot, and then add cans of your favorite vegetables. For example, you could include whole kernel corn, black beans, red beans, green beans and diced tomatoes. Of course you can always include fresh vegetables or herbs for additional flavor.
Sandwiches and Salads
Keeping leftover turkey on hand is an easy way to add protein to plain green salads. Consider adding sliced turkey to a spinach salad along with dried cranberries and vinaigrette dressing to make the salad heartier and more filling. If you enjoy chef's salads with bacon, boiled eggs and cheese, then add turkey instead of the usual grilled chicken. Consider adding snap peas or broccoli for extra flavor.
Of course, you can always have turkey sandwiches. Save the money you would normally spend buying lunch meats and have leftover turkey sandwiches instead. If you want to spice things up, add guacamole or hot pepper sauce. Changing cheeses can also make your sandwiches more interesting, so think of having turkey and provolone or turkey and Swiss sandwiches with your leftovers.
Tags: leftover turkey, cooked turkey, your favorite, black beans, chicken salad, Consider adding
The bottles of infused coconut or olive oil on the grocery store shelf are pretty, yet expensive. In an afternoon, you can make your own infused oils for a fraction of the cost and by making them at home, you get to select your favorite herbs and spices. Infusing coconut oil will give you rich, lightly flavored oil; infused olive oil has a stronger herb flavor. There are two methods to infuse oils, one considered a hot infusion while the second method uses only warm oil.
Instructions
Hot Method
1. Place one cup of the desired herbs into a large saucepan. Some herbs to consider are whole fresh tarragon, rosemary, dill and oregano.
2. Cover with two cups of coconut or olive oil and heat over medium heat until the oil reaches 140 degrees F. This should take approximately five minutes. You'll start to smell the aroma of the herbs.
3. Remove the pan from the heat, transfer to a large mixing bowl and allow the mixture to cool. Taste the mixture to make sure the herb flavor is very strong. If not, repeat the heating process.
4. Add two additional cups of oil to the flavored mixture. Stir to incorporate the oil.
5. Place a cheesecloth-lined colander over a second large bowl. Strain the oil through the cheesecloth.
6. Insert the funnel in the first decorative bottle. Slowly fill the bottle with the infused oil. Repeat with the remaining bottles. This recipe makes four cups, or one quart of flavored oil, so you will need enough bottles to hold that amount. For example, you will need four, eight ounce bottles.
Cold Method (Single Bottle)
7. Bruise approximately two tablespoons of herbs by rubbing them between two fingers. This will help release their flavor and aroma.
8. Warm enough oil to fill one decorative bottle to 140 degrees F.
9. Place the bruised herbs into the bottle.
10. Place the funnel in the open bottle and carefully fill the bottle with warm oil.
11. Place the cap on the bottle and allow it to sit for two weeks on the kitchen counter or a pantry shelf.
Tags: bottle with, coconut olive, decorative bottle, fill bottle, fill bottle with, herb flavor
Widely recognized by a red window light, Krispy Kreme lets patrons know a hot batch of doughnuts is coming straight out of the oven. The trademark sign is green with a white background and red lettering. Sold all over the United States, Canada, Mexico, Asia, Australia and Europe, Krispy Kreme is one of the most popular doughnut chains in the world.
History
The history of the Krispy Kreme dates back to 1937, in North Carolina, when Vernon Rudolph developed the first known Krispy Kreme glazed doughnut. From there, Rudolph began selling the doughnuts to local grocery stores and markets. They were an instant hit. Because Vermon constantly had people stopping by asking for more doughnuts when they sold out from stores---he decided to open his own doughnut stand to keep up with demand. Variations on the original doughnut were soon developed, but the original glazed is still the most popular. Most Krispy Kreme doughnut stands and coffee shops are owned by franchises. Some are sold to major grocery store chains around the world---allowing easy access to the sweet treat no matter where you live.
Doughnuts
In addition to its original glazed doughnut, Krispy Kreme offers several other fresh varieties, including glazed cinnamon, raspberry filled, chocolate iced glazed, chocolate with sprinkles, chocolate cream filled, jelly filled, lemon filled, glazed cruller, cinnamon and sugar filled and traditional cake. Doughnuts are made from scratch, even at the kiosks and convenience stores. They are deep fried and then drizzled with frosting, sugar or nuts, giving them a distinct light and airy taste.
Doughnut Holes
Doughnut holes are a popular treat among many who find their way to Krispy Kreme stands. These doughnuts are available in four different glazed flavors---original, chocolate cake, blueberry and plain cake. They come in a small travel box sold in 6, 12 or 24 pack varieties.
Coffee
The signature coffee at Krispy Kreme is made from 100% pure Arabica coffee beans. Smooth, bold and robust flavors are available in both caffeinated and decaffeinated varieties. For those who love specialty coffee drinks, Krispy Kreme has a tasty selection. The Kaffe Kreme, Mocha, Cappuccino and Latte are all blended with heavy cream, coffee, chocolate, espresso and steamed milk.
Eateries
In the coffee shop, all of the doughnuts are put on display, making it even harder to choose one. In gas stations or kiosks, the doughnut cabinet may be self serve. Most Krispy Kreme coffee shops have drive through's that save time for hungry customers during the early morning rush.
Tags: Krispy Kreme, coffee shops, glazed doughnut, Kreme Doughnuts, Krispy Kreme Doughnuts, made from, Most Krispy
A mason jar can be used for canning, craft projects and storage. Mason jars are also known as ball jars, fruit jars and canning jars. The two primary manufacturers of mason jars are the Ball Corporation and Kerr Mason Jar Company, which are now owned by Jarden Home Brands.
History
According to the Ball Corporation, Jason L. Mason invented and patented mason jars in 1858. They were used to can and preserve food. The Ball brothers opened a manufacturing plant in New York and started making the Ball glass jar in 1884. The Kerr brand was started in Oregon in 1903.
Description
Mason jars are made of soda-lime glass and come in multiple sizes such as quart, pint, cup and half-gallon. They use a two-piece lid, the first part being a flat inner-metal lid, which is held on by the second part, a zinc screw-on ring.
Uses
Mason jars can be used for different crafts such as candles and bird feeders. They can also be filled with ingredients for a recipe or used for planting a flower.
Storage
Large mason jars can be used to store dry foods such as flour, wheat, pasta or sugar.
Fun Fact
Antique mason jars have become popular with collectors and can be found in antique stores and on eBay. Older, rare jars have sold for as much as $30,000.
Many recipes, such as Mexican enchiladas, call for shredded chicken. The best cooking methods for achieving the right texture are grilling or boiling. Which method you choose is dependent on the recipe and the equipment you have. If the chicken is going to be slathered in a savory sauce, boiling is a fine option. If the chicken needs to have a distinct flavor of its own, you'll need to marinate it and grill it.
Instructions
1. Prepare the chicken breasts by pounding them flat. If you're grilling, you can marinate the chicken overnight in whatever marinate the recipe calls for. If you choose not to marinate the chicken, just spritz olive oil on both sides and add a little salt and pepper before grilling. If you're boiling the chicken breasts, there's no need to add any seasoning.
2. Grill or boil the chicken breasts. If barbecuing, heat the grill to 450 to 500 degrees Fahrenheit. Grill the chicken breasts for about 4 to 5 minutes on each side, until the meat is no longer pink in the middle. If boiling, bring a large pot of water to a roiling boil then add the chicken breasts. Boil the until chicken is fully cooked, about 20 minutes. Make sure there is no pink. Do not overcook it or it will be rubbery.
3. Let the chicken cool for about 5 to 10 minutes. Place the chicken on a plate and hold the chicken breast with one fork. Use a second fork to pull at the chicken and it will shred off in small pieces.
Once you have shredded chicken ready, you can add it to your recipe. If it will not be cooked immediately, it must be refrigerated to prevent spoilage.