Perch is a fresh-water game fish that is popular to cook and eat. There are many ways to prepare perch, but pan-frying allows you to easily and quickly create a crispy, fried delicacy. Not only is pan-frying an easily mastered technique, it is healthier than normal deep frying. Pan-frying perch is a easy, fast and relatively healthy way to cook perch. Follow these steps below to properly pan fry perch.
Instructions
1. Pour milk in one small bowl. Pour the flour, cornmeal, salt and pepper in another bowl. Mix the dry ingredients together in the bowl.
2. Lay out the perch fillets on paper towels. Rub towels over fillets to get excess moisture off of the perch fillets.
3. Pour 1/2 inch of olive oil into the iron skillet. Set the skillet on a stove top burner, and turn the temperature up to medium high.
4. Put perch fillets in the milk for 10 seconds. Remove the fillets and dredge both sides through the flour mixture. Coat the fillets completely.
5. Add the fillets to the heated skillet, and fry them until each side is golden brown. Remove fillets from the skillet with a slotted spoon and place on paper towels. Dab with towels to drain excess oil off of the fillets.
When most people think about pizza, they think about going to a restaurant or ordering it to have it delivered. But if you are planning a kids party or just want a fun activity to do at home with the family, you should make your own pizza dough. Here is a great way to make a garlic-flavored pizza base.
Instructions
1. Put the flour through a sieve into a mixing bowl. You want to make sure you have removed all lumps. Take the time to sieve the flour well. Most sieves sit comfortably on a mixing bowl.
2. Mix the slab of butter into the flour. Rolling your sleeves up and diving right in there with your hands is the best way to do this (make sure you wash your hands well). Really break up the butter slab and mix it well. This will take several minutes.
3. Dump in your garlic puree or finely chopped garlic clove into the bowl. Stir that in until it is well mixed.
4. Pour the milk into the bowl a little at a time. Pour and stir is the mantra here.
5. Mound the mixture into one big ball of dough. Make sure you have well mixed each ingredient.
6. Place the dough out on a cutting board. Then roll it to your desired shape. While most pizzas are obviously round, you can have fun making other shapes, such as squares, rectangles and triangles. You are now ready to add toppings and bake your garlic-flavored pizza base.
Tags: garlic-flavored pizza, garlic-flavored pizza base, into bowl, make sure, mixing bowl
Party platters take many forms and all are delicious and satisfying.
Meat and cheese trays are made in less than 45 minutes and are an attractive and satisfying appetizer for the guests at a party. Meat and cheese trays are made of a variety of different cold cuts. While caterers and supermarkets sell party trays, it is to your advantage to make your own in order to save money and exercise creativity. Some factors to consider are the amount of food needed; the number of women or children; whether alcohol is served; and whether the party occurs at a regular mealtime or not.
Instructions
1. Find a large platter, approximately 16 inches in diameter, although the platter can be almost any size or shape. Party trays are inexpensive and available at party stores.
2. Figure approximately 4 to 5 oz. of combined meat and cheese for each guest. While some people will eat more, some will eat much less or not at all. Children and women eat less, alcohol stimulates the appetite and people are hungrier at regular meal times. Larger slices of meat and cheese increase what is consumed.
3. Use thin, even slices: meats such as ham, turkey and roast beef and popular cheeses like Swiss, cheddar and a flavored cheese such as hot pepper.
4. Divide the platter into six equal sections. Roll the sliced meats into tubes and stack each type of meat into every other section. Place the sliced cheese in layers in the empty alternating sections.
5. Decorate the meat and cheese tray by attractively placing sprigs of parsley with cherry tomatoes and small dill gherkin pickles on top of the meat and cheese. Large bunches of red and green grapes placed in the center of the tray make it more attractive and give the guests more to enjoy.
Australia has a long history of producing some of the best wines in the world. Although the country is most famous for its production of a red wine called Shiraz, Australia can also produce a delicious Sauvignon Blanc. Read on to learn identify an Australian Sauvignon Blanc.
Instructions
1. Know that Sauvignon Blanc is not common in Australia, and there are not many producers. You will see much more Shiraz, Cabernet, Merlot, Chardonnay and table wine.
2. Identify the bottle. Check the wine label for a few pieces of information. First, the label must say "Sauvignon Blanc." Sometimes wines are blends of multiple grapes. This is more common in reds, but you may see labels that indicate percentages, such as "20 percent Chardonnay," "19 percent Sauvignon Blanc." If there is a percentage, this is not a full Sauvignon Blanc; it is a blended wine. Second, check the wine label for "Product of Australia, or "Made in Australia." Wine can sometimes be bottled by an independent company, so do not rely on the "Bottled in..." section of the label to confirm the wine's origins unless it specifically says "Bottled in Australia."
3. Evaluate the color. If you have no label to guide you, look at the wine's hue. Sauvignon Blanc has a very, very light yellow or straw color. The lighter the wine, the higher the possibility that it is Sauvignon Blanc. If you see a greenish tint or a very bright yellow, the wine is either too young, too old or not a Sauvignon Blanc. Wines come in literally thousands of shades of color, so don't rely solely on the hue to identify it as a Sauvignon. Rather, use the color as a hint.
4. Taste the wine. A Sauvignon Blanc from Australia will be a light wine with a heavy aroma. You may be able to smell it from far away, but the taste will be light on your tongue. Taste for fruity flavors such as apple, mango, pear, melon or lime. This wine can sometimes produce a hint of oak, and it will usually be slightly sour. Australian Sauvignon Blanc is most commonly described as having "grassy notes" and "citrus fruit flavors."
5. Purchase wine that has been produced in one of the cooler regions of Australia. The grape used to make Sauvignon Blanc does not grow well in hot climates. Look for wines from South Australia, Adelaide Hills, Padthaway and Margaret River. Occasionally you may see a Sauvignon Blanc that is from Western Australia.
Tags: Sauvignon Blanc, Australian Sauvignon, Australian Sauvignon Blanc, that Sauvignon, that Sauvignon Blanc, will light
Blue cheese can be made from cow, sheep or goat milk and is recognizable by its creamy, blue-veined interior. One of the most powerful tasting cheeses available, blue cheese tends to put people into one of two camps: those who love it or those who hate it.
There is a wide variety of blue cheese types, from firm Stiltons to strong and crumbly Roqueforts and mild and creamy Cambozola. You don't have to be a cheese connoisseur to find a good blue cheese as some of the world's finest cheeses are available on supermarket counters and in local cheese shops. Learning the basic characteristics of blue cheese will help timid cheese buyers select a good cheese.
Instructions
1. Check that the blue cheese you are buying has been stored as the cheesemakers intended.The conditions under which cheese is kept can alter its texture and freshness. Blue cheese is often a very young cheese and so make sure that the date on the packaging is not past its peak. Blue cheese should be kept in a refrigerator and be tightly wrapped to prevent air entering the cheese and creating mold pockets. A good cheese shop will constantly update the selection of cheese they offer to ensure that customers only get fresh cheese, with all the aromas intact.
2. Find a cheese shop or cheese counter that will let you sample cheeses before buying. The only sure way to find out if a blue cheese is good or not is to taste it. The variety of blue cheese on the market is vast, and a good cheesemonger will let customers try before they buy.
3. Buy blue cheeses that have strong and peppery flavors. Unless you are buying a creamy, mild variety of blue cheese like sage blue and Cambozola, a good blue cheese will typically have an intense flavor. A sign of a quality blue cheese is one that has an almost sharp and lasting flavor. Imitation specialty blue cheeses made in industrial dairies will not have the same depth of flavor and tang as those made in artisan dairies.
4. Smell the cheese before you buy. Good quality blue cheese will have a musty, pungent aroma, while also smelling of fresh buttermilk. Let your noise be you guide. A blue cheese that has been handled badly will normally start to acquire too much white mold and will loose its freshness. A sign that a blue cheese that has lost its freshness is an almost sour, damp or moldy smell.
Tags: blue cheese, blue cheese, blue cheese that, blue cheese will, cheese that
Quince anos celebrations, which are also known as quinceaneras, are held in many Hispanic cultures for parents and family members to welcome a fifteen-year-old girl into adulthood. After the girl has dressed in a gown and gone through the ceremony, her family will usually have a party. The quinceanera cake is served at the celebration, along with other food and refreshments.
Designing a Quince Anos Cake
Although a quince anos cake is technically a birthday cake, it is often thought to be the most important cake of a young girl's life. The cake should stay within your budget, express the guest of honor's personality and stick with the party's theme. For example, if the guest of honor is dressing like a princess and wearing a tiara for the evening, you may want to have a tiara or princess-wearing tiara on top of the cake. If the decorations are pink and white, then the quinceanera cake may have pink icing with white flowers and detail. In addition to the design of the cake, you will need to select flavors and fillings for each layer of the cake. Many people choose the largest layer as yellow cake because most guests like yellow cake. The smaller layers could be chocolate or lemon with cream or fruit fillings.
Do-it-Yourself or Bakery
Depending on your budget and where you live, you may need to choose between making your own quince anos cake or hiring a baker to do it. Many bakers who make wedding cakes will also create quinceanera cakes. Consider how many people are coming to the celebration and how large of a cake you will need. If you are having a small celebration, creating your own quince anos cake may be fun and personal. For a larger celebration, you may need a big cake, so it may be more practical to hire a baker. If you have a large budget and can go all out, finding a baker may be the better option. The important thing is to communicate exactly what you want with whoever is making your cake, and check with them a few days before your celebration to make sure everything is ready.
Ideas for the Quince Anos Cake Table
Consider ordering a personalized quiceanera cake knife and server. These cake knives and servers can have something simple printed on the surface, and are usually adorned with pink ribbons and tooling. On the cake table or guest tables, serve an assortment of mixed nuts, mints and chocolates. Some companies will print special candy wrappings for quince anos celebrations, or you can order wrappers or mints with the same color theme as your other decorations.
Other Food at the Quince Anos Party
Quince anos celebrations can range from sit-down dinners to buffets to parties at home with food made by the birthday girl and her family, according to the "Misquince Magazine." If you have a large budget and are planning a sit-down dinner, then your caterer will help you plan your menu. Guests will usually choose between entrees made with either chicken or beef, but don't forget to have something special for your vegetarian guests. If you want to serve Hispanic food, make sure to give your guests non-spicy options. Buffets work well for quince anos celebrations since you can have a mixture of Hispanic dishes such as enchiladas, tamales and refried beans as well as salads and a meat entree. Many girls hold their parties at their homes and serve chips and salsa or guacamole, finger sandwiches, vegetables and dip, and salads. Take into consideration your budget, the number of guests, the time of your party (whether or not guests will need to be served a meal) and who will make the food.
Tags: anos celebrations, quince anos cake, will need, your budget, anos cake, cake will, cake will need
Recipe to make oatmeal toffee cookies. This is an easy recipe to cook oatmeal toffee cookies. Prepare and serve oatmeal toffee cookies for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.
Instructions
1. Step one in baking your oatmeal toffee cookies with this recipe is to preheat oven to 350*.
2. Step two in cooking your oatmeal toffee cookies with easy recipes like this one, is to sift together the flour and baking soda and set aside.
3. In an electric mixer, using a paddle attachment cream the butter and sugars on medium high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing.
4. Add egg; mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
5. Add the sifted flour in additions on a low speed until well combined. On low speed, add the oatmeal, cherries, chocolate, and toffee pieces and mix to combine.
6. The final step to make Oatmeal Toffee Cookies with this recipe is to use parchment-lined baking sheets and drop dough by teaspoons. Bake until golden brown, 8-10 minutes. Remove from the oven, cool 10 minutes, and then transfer to a baking rack to continue cooling.
Tags: oatmeal toffee cookies, toffee cookies, easy recipes, oatmeal toffee, your oatmeal toffee, cookies with
Grape leaves are a staple in many Mediterranean cultures today. They are used in cooking after they have been blanched to create several dishes. In Greece, typically meat is used in these recipes as a sort of sushi, only the meat is cooked instead of raw. They are made with rice as well. Storing grape leaves consists of canning or freezing the grape leaves.
Instructions
Blanching
1. Combine 1 cup of kosher salt to 4 cups of water. Boil the mixture.
2. Drop the leaves in, twelve at a time, or one bundle of three or four leaves. To can, tie leaves together shiny side up after rolling into a taco shape with cotton string three to four leaves in a bundle.
3. Bring the brine (or salt water) back to a boil.
4. Remove single leaves immediately. Turn bundles around in the brine for 3 minutes to ensure even blanching.
5. Drop leaves or bundles into ice cold water immediately. Dry the leaves with paper towels.
Freezing
6. Roll the leaves from one side to the other and tie with the cotton string.
7. Place the bundles into a freezer bag.
8. Freeze the leaves. Use them within 6 months.
Canning
9. Pack the leaves in canning jars the same size and shape.
10. Mix ¼ kosher or pickling salt and 2 and ½ tsp. of powdered citric acid per 1 quart of water. Boil the mixture.
11. Keep the brine hot and pour over grape leaves. Make sure the level of brine is ½ inch above the stems of the leaves.
12. Continue canning as usual.
Tags: Boil mixture, bundles into, cotton string, Drop leaves, four leaves, grape leaves, three four
Jack Daniels is one of the world's best-selling Tennessee whiskeys. Bottled in a square bottle with a black label, it is one of the most recognized whiskey brand names, and has been featured in magazine ads, TV shows and movies. Because it is not processed by the very strict regulations of the bourbon industry, it does not have the distinction of being a true bourbon.
History
There are discrepancies into when the Jack Daniels distillery was founded, but the distillery claims that it began brewing in 1866. Since that time, the distillery has remained in the same Lynchburg, Tennessee location, although over the years several different people and corporations have owned it. Since 1956, the Brown-Forman beverage company has owned the distillery.
Significance
The distilling process of using sugar maple charcoal for filtering is what keeps Jack Daniels from being considered a bourbon. Jack Daniels is the best known brand of Tennessee whiskey, and many consider the brand to be much smoother and finer tasting than any bourbon.
Geography
The brand has been made and bottled in one location since its inception. Lynchburg is located in Moore County, Tennessee, and the pure spring water on the property is a key ingredient of the brand. Moore County is a "dry" county where liquor sales are not allowed; residents wishing to drink Jack Daniels must visit neighboring counties to purchase the product. Jack Daniels has been in constant production since the opening of the distillery in the 1800s, except during Prohibition where it was illegal for any distillery in the United States to operate and sell alcoholic beverages.
Identification
The Jack Daniels Distillery produces not only the familiar black label, but also a lesser grade green label and has two special labels, Gentleman Jack and Jack Daniels Single Barrel. The two special labels are sold in unique bottles as commemorative selections.
Considerations
While the actual reason for the words "Old No. 7" on the bottle died with Jack Daniels himself, it is believed that the product was his seventh try at perfecting his whiskey blend. The Jack Daniels distillery has only had seven master brewers in its history with Jack Daniels himself being the first. In 2004, the company reduced the alcohol content to 80 proof to make it more consistent with other brands of whiskey and bourbon. This led to an outcry from consumers who preferred the former 86 proof blend. This was the second reduction in proof for the brand.
Warning
Like all alcoholic spirits, the overindulgence of Jack Daniels Tennessee Whiskey can lead to intoxication.
Tags: Jack Daniels, black label, Daniels distillery, Daniels himself, Jack Daniels distillery, Jack Daniels himself
Pronounced coal-yate-a, this port wine is a vintage-dated tawny with specific bottling rules and regulations that enhance its delicate flavors and characteristics. Buy a bottle of Colheita port wine when you are looking for that extra special after-dinner drink.
Instructions
1. Know the basics of port wine. Port is allowed to ferment and macerate for several days. After this period, the wine is fortified with brandy.
2. Learn about Tawny port. Tawny ports are wood-aged anywhere from 10 years to more than 40 years and are generally produced by blending different port wines to make one batch.
3. Discover what makes Colheita so special. Colheita port must be aged for a minimum of seven years in casks before bottling. This extra time spent in wood casks lends to Colheita's delicate flavor characteristics and aromas.
4. Understand Colheita's flavor characteristics. Colheita has a dried fruit and toasted wood aromas with flavors of honey, caramel and toasted almonds with a soft and silky mouth-feel.
5. Become acquainted with Colheita's other known names: Single Vintage Port, Single Harvest Year Port, Harvest Dated Port and Single Harvest Reserve.
6. Understand read the label. Although Colheita is sometimes labeled as Single Vintage Port, an actually vintage year is forbidden from being printed on the label. The label has two dates: the harvest year and the year it was bottled.
Tags: port wine, flavor characteristics, Port Single, Port Single Harvest, Single Harvest, Single Vintage
Good hash browns have a crisp surface and moist, fluffy interior.
Hash browns are made from shredded potatoes, fried until crisp on the outside and cooked tender on the inside. This potato dish is readily available from restaurants and in ready-to-fry form at grocery stores. However, homemade hashbrowns often end up undercooked, gummy or burnt. Using the right potatoes and the correct preparation techniques can help you produce better, crisper hash browns.
Russets
These starchy potatoes are most familiar as large, baking potatoes. According to The Cook's Thesaurus, russets are prized for use as french fries, since their starchy interiors stay fluffy and their outsides stay crisp. Russet potatoes are often called long white potatoes, Idaho potatoes or Norkotah potatoes for their appearance or for regions where they're commonly grown.
Waxy Potatoes
These potatoes are commonly boiled, steamed or roasted and served with butter. Young versions may be called "new potatoes." Waxy potatoes tend to be round and have a smooth, thin skin and low starch levels. Their skins may be red, white, yellow or even purple. Some cooks prefer waxy potatoes for their shredded hashbrowns, since these potatoes hold their shape better during cooking. According to The Fastest Chef in the West, these potatoes are less likely to become mushy or mealy. However, shredded waxy potatoes become gummy more easily than russets and their low starch content prevents fluffiness.
All-Purpose
All purpose potatoes have a starch content between that of russets and waxy potatoes. They have a higher moisture level than that of baking potatoes and hold together in boiling water. All-purpose potatoes also produce less gummy results when mashed or fried. These potatoes include the Peruvian blue and Yukon gold varieties. When used in hash browns, they tend to produce results between those of russets and waxy types.
Considerations
Good preparation is important to producing quality hash browns from any type of potato. Grate the potatoes using a coarse grater, then rinse the shreds to remove excess starch, which can result in a sticky feel. Put a little lemon juice or citric acid into the rinse water to prevent graying and discoloration. Use paper towels, a potato vice, or a press to squeeze the excess liquid out of the grated potatoes. Frying wet potatoes often results in crumbly or mushy hash browns. Fry hash browns in a hot skillet with plenty of oil, keeping them no more than ½ inch thick.
Cake toppers literally "top off" a celebratory confection by adding an element of charm, emphasizing the theme of the cake or event, or even providing a fun, eye-catching decoration. Cake toppers are typically used on tiered cakes, and must be carefully selected and properly positioned and secured to ensure they don't topple and ruin the rest of the cake design. Build an impressive-looking cake by employing a few simple cake topper tricks.
Choose an Appropriate Cake Topper
In selecting a cake topper, take into consideration the size, weight and shape of the topper in relation to the height and width of the uppermost cake tier. A cake topper that is heavy, unevenly balanced or is larger than the top tier of the cake will be difficult to use and visually unappealing. Select lightweight toppers, preferably of hollow plastic, and make sure the topper is in proportion to the rest of the cake prior to securing it.
Build a False Top for Your Cake
Add extra strength to the top tier of your cake by covering the uppermost layer with a piece of lightweight plastic or cardboard that's concealed with frosting or fondant. This will give you a flat, strong surface to build your topper on. Remove the false top prior to cutting and serving the cake.
Use Topper Tiers to Offset Weight
Use plastic "risers" to add height and distribute the weight of cake toppers evenly. These can be purchased at arts and crafts stores, or you can use the plastic stands that come inside pizza boxes to keep cheese from sticking to the lid. Other items that can be used as topper tiers and add a visual element to the cake design include plastic champagne glasses, lightweight transparent acrylic boxes filled with flowers, and for children's or baby shower cakes, plastic building blocks.
Use Dowel Rods to Secure Layers
A secret of professional cake decorators is the use of dowel rods or bamboo skewers to secure various parts of a cake to reinforce the cake tiers and provide strength and stability for cake toppers. As you build your tiers, secure skewers or dowel rods evenly around the diameter and through the center of each layer, from the top down. Offset the placement of the skewers between layers to provide extra strength.
Add Height and Flair
Make even a small and simple cake topper look extra impressive by adding height through placement of lightweight decorations, including upright metallic streamer sprays, silk foliage (flowers and greenery), and curled ribbons cascades.
The bhut jolokia pepper is known as the hottest pepper in the world. While it is is edible, people should use extreme care when handling and eating it.
World's Hottest Pepper
The bhut jolokia pepper, also known as the naga morich, the ghost chili and the ghost pepper, was declared the world's hottest pepper by Guinness World Records in 2007. It scores a 1.05 million rating on the Scoville scale, which measures a pepper's hotness. A common jalapeno pepper tops out at 8,100 on the scale.
Safe to Eat
The bhut jolokia is profoundly spicy but is not poisonous. It is a naturally occurring hybrid pepper that grows in Northeastern India. It looks like a habanero pepper, reaching about 3 inches long and 1 inch wide. When ripe, it is red or orange and wrinkled.
Precautions
The oil from this pepper will cause extreme pain if it comes in contact with eyes, nose or an open wound. Handle it with gloves
Precautions While Eating
A single seed from the pepper can cause intense pain in the mouth that lasts up to 30 minutes so try a very small bite to gauge your tolerance before cooking with it.
Your Body Will React
After eating the pepper you may feel a burning sensation in your stomach for 20 or 30 minutes. It might have laxative effects as well. It can also cause a person to sweat for a couple of hours.
Chili peppers are a group of peppers that features a wide variety of flavors, colors and levels of "hot." From the mildly sweet bell pepper to the "blow your head off" hot of the bhut jolokia, the family of chili peppers truly has something for everyone. There are several ways to preserve chili peppers. Preserving them in olive oil not only prolongs the life of the chili peppers, but it infuses them with that distinctive, mellow olive oil flavor, making them the perfect garnish for pizza, hot salads, soups and focaccia.
Instructions
1. Preheat your oven to 450 degrees F.
2. Wash your chili peppers thoroughly in cool water. Pat dry with a soft cloth.
3. Spread the chili peppers over a cookie sheet in a single layer. Place the cookie sheet in your preheated oven and roast for five to seven minutes or until the skins begin to turn black and bubble.
4. Remove the chili peppers from the oven. Peel the skin from the chili peppers and slice them into strips. You may opt to remove the seeds, but if you prefer your chili peppers extra hot, leave the seeds intact.
5. Place the chili pepper strips into a clean, air-tight glass jar.
6. Pour olive oil over the chili peppers--enough to completely cover them. Leave approximately 1/2 inch of space at the top of the jar.
7. Seal the glass jar tightly and securely. Place it immediately in the refrigerator. Your preserved chili peppers will keep for seven to 10 days.
Tags: chili peppers, cookie sheet, your chili, your chili peppers
Eggs are inexpensive, keep well in the refrigerator and taste good. Their subtle flavor blends well with herbs, spices and other ingredients. Hard-boiled eggs are simple to prepare. Place the eggs in cold water, bring to a boil, turn off heat, wait 15 minutes and the eggs are done. Plunge into ice water to stop the cooking process and to get rid of that green ring around the egg yolk. Keep hard-boiled eggs on hand in the refrigerator for a variety of uses.
Garnish
Garnish food with slices of hard-boiled eggs. Top a salad with chopped eggs. Separate the whites from the yolks and use each separately. Serve caviar with finally chopped eggs, minced onion, lemon slices and toast points. Sprinkle chopped eggs on cream of tomato soup, squash soup or cream of asparagus soup for a contrast of colors. Hard-boiled eggs are often included in stuffed roasts with whole vegetables such as carrots and spinach leaves. When the roast is served, the egg slice is attractive.
Sandwich
Augment that bacon, lettuce and tomato sandwich and turn it into something a little more substantive with sliced hard-boiled eggs. Try a ham and cheese with egg on rye bread and thousand island dressing or an egg salad sandwich made with chopped eggs, celery, onion and mayonnaise on white bread. Egg salad is an inexpensive base for more expensive ingredients such as prosciutto, truffles or truffle oil.
Salad
Hard-boiled eggs add richness to salads. The yolks melt into the dressing. Salad Nicoise combines cooked string beans and potatoes with lettuce, anchovies, canned tuna fish and sliced eggs. Potato salad is made with cooked potatoes, chopped onions, celery, mayonnaise and chopped eggs. Spinach salad adds sliced eggs to raw spinach, mushrooms and bacon dressing. Adding egg to a chopped vegetable salad increases the amount of protein, as well as the flavor.
Appetizer
Deviled eggs are a classic appetizer made simply by scooping out the egg yolk from each half of a hard-boiled egg, mixing it with a bit of mustard and mayonnaise, and replacing the yolk back into the egg half. Mix chopped tarragon into the egg yolks and omit the mustard for a French flair and flavor. Another alternative is adding minced smoked salmon, chopped dill and scallions to the yolks. Add a note of the Southwest by including cumin and a dash of hot sauce with the mayonnaise and egg yolks before stuffing the egg white halves. Garnish with a sprig of cilantro.
Tags: chopped eggs, hard-boiled eggs, made with, sliced eggs, with chopped
Anyone who enjoys chocolate and peppermint loves those peppermint bark snacks, but they are so expensive to buy in your local stores, so why no create your own? It is a very simple process and fun as well. These make wonderful snacks for a special gathering, but also make wonderful seasonal gifts for the host or a hard-to-buy-for person.
Instructions
1. Place the water in the bottom of the double boiler and get it boiling on the stove. Open the packages of chocolate melts, so they are easy to pour into the double boiler when it is time. Take a cookie sheet; cover it with the tin foil or parchment paper and set aside
2. Open the package of mints or candy canes, open the individually wrapped candies if needed, and dump them into your large heavy bag or your food processor. Use the food processor or hammer to break the candy into tiny pieces and set it aside.
3. Watch for the water to begin boiling, add the top of the double boiler and pour in the milk chocolate melts. The milk chocolate melts will melt quickly will change to a shiny color as they melt. Leave them in the double boiler until they are completely melted.
4. Pour the melted chocolate into the prepared cookie sheet, using the spatula to first scrape the top of the double boiler free of milk chocolate and then to smooth it around cookie sheet. Rinse out the top of the double boiler with hot water to remove the brown chocolate and use a clean dishtowel to dry it thoroughly.
5. Pour the white chocolate melts into the top of the double boiler and melt them down until they are melted. Pour this on top of the chocolate, which is in the cookie sheet, using the spatula to spread the white chocolate around. Sprinkle the small mint pieces around of the chocolate and allow setting for a few hours until it is hard. Break into small pieces and enjoy or use as Christmas gifts.
Homemade BBQ sauce will add that little something extra to your grill this summer.
Barbecuing is a fact of summer life. Whether grilling hot dogs, burgers or a big, juicy steak, the BBQ sauce plays as important a role as any other component in the meal. People compete to have the best sauce, the one with that little something extra that no one else has. Making a simple sweet and spicy sauce can be just what you need to gain that edge over your neighbors.
Instructions
1. Add 1 tsp. of oil to a pre-heated pan.
2. Add chopped onion and garlic cloves and stir constantly until onion begins to look translucent. This will take approximately 1 minute.
3. Add ketchup, tomato sauce, brown sugar, cider vinegar, hoisin and Worcestershire sauce to the pan and stir.
4. Add no-salt seasoning, cayenne pepper, paprika and pepper flakes. You can use chili flakes as an alternative to the pepper flakes or, use both.
5. Allow all ingredients to cook together until they reach a boil and then simmer, covered for 15 minutes.
6. Keep finished sauce in the refrigerator.
Tags: little something, little something extra, pepper flakes, something extra, that little, that little something
Almost every American grew up viewing popcorn as a snack flavored with butter and salt. While this is a tasty way to serve the snack, there is a world of flavorings for popcorn that have nothing to do with the traditional tastes. Popcorn is a whole grain food with very little flavor. It's the perfect base for any taste you want to add, much like rice or tofu. Whether you're in the mood for sweet, hot or something in between, you can find a flavor profile that fits nicely with a bowl of popcorn.
Sweet Coatings
Turn your popcorn into a sweet candy treat with the addition of sugary coatings. Try caramel and toffee toppings by creating syrups and mixing the popcorn in with them. Put the coated popcorn onto a pan and bake it in a low oven to set the coating. The result is a sweet, crunchy treat.
Cheesy
Commercial cheese popcorn is often coated with a bright, orange powder that tastes faintly of cheddar cheese. This is not the stuff of gourmet popcorn bowls. Make your own tasty cheese popcorn by mixing your popped corn with shaved Parmesan cheese, finely grated cheddar or some salty Romano shavings. The real cheese flavor in these toppings will give your cheese corn a flavorful edge the orange stuff can't touch.
Savory
If you're fond of spicy food, popcorn is the ideal base for many savory snacks. Toss freshly popped popcorn with Italian seasoning, garlic salt, onion powder or cracked pepper. Make ranch corn by sprinkling ranch dressing powder on your popcorn. Make it spicy by adding cinnamon or take it south of the border with powdered taco seasoning.
Diet Flavorings
For people who are watching their fat or calorie intake, adding flavoring to popcorn often ruins what used to be a very healthy, albeit boring, snack. Change your bland air-popped popcorn to a tasty treat by spraying the popcorn with butter-flavored cooking spray, then sprinkling it with any number of calorie-free popcorn seasonings. The spray allows the seasoning to stick to the popcorn. Purchase seasonings in the grocery store usually stocked next to the popcorn in flavors, such as cheese, barbecue, ranch or caramel.
Mix-Ins
While mixing other treats with popcorn won't change the flavor of the corn itself, it will add another dimension to each handful of the snack. Turn your plain popcorn into the base for a trail mix-type treat by adding raisins, dried cranberries, coated chocolate candies, pretzel sticks, yogurt covered raisins or nuts. Make a big bowl of this mix for an unusual snack for your next party.
Croutons provide your soups, salads and other dishes with a crunchy texture. They also add flavor to your recipes. Making them at home allows you to experiment with different types of bread. From tangy rye and pumpernickel to smooth white and wheat breads, the flavors of your croutons will vary depending on what you use. You can even get creative and mix different types of bread for your recipes. A straightforward process to complete, making croutons is a cost-effective way to enhance your dining experiences.
Instructions
1. Cut bread into cubes to make croutons.
Slice and dice the loaf of bread into cubes measuring about 1 inch by 1 inch.
2. Spread the cubes out over a flat cookie sheet.
3. Coat the cubes of bread with nonstick cooking spray or canola oil spray.
4. Place the cookie sheet into your oven set at 375 degrees Fahrenheit.
5. Bake the croutons for approximately 25 minutes.
6. Remove the croutons from the oven and let them sit for two days on the cookie sheet. Keep them in a cool, dry place. Once they are adequately dried, store them in a zipper bag or other airtight container.
Tags: cookie sheet, bread into, bread into cubes, different types, different types bread, into cubes, types bread
Hot chicken wings are usually served with blue cheese dressing.
Hot chicken wings originated in Buffalo, New York. The wings are usually deep-fried before being tossed in a variety of sauces, including barbecue, honey mustard and hot wing sauce. They are served with a cooling dipping sauce, which is usually blue cheese or ranch dressing. Hot chicken wings are normally accompanied by crunchy vegetables, such as celery and carrot sticks. Wings are often served while watching sporting events, but can be enjoyed anytime.
Instructions
1. Prepare chicken wings by cutting them into two sections at the joint and throwing away the wing tip. The "drumette" and a double-boned section will remain.
2. Sprinkle the wing sections with salt and pepper. If you want to have battered chicken wings, prepare a batter mixture using all-purpose flour, salt, pepper, cayenne pepper and seasoned salt. Mix according to your taste and preferences. Dip the wings in the flour mixture before frying or leave them to cook without batter.
3. Heat the vegetable or canola oil in your deep fryer or large pot. If using a deep fryer, add oil according to the manufacturer's directions. If using a pot, use 2 cups of oil for 2 pounds of chicken wings, adding more if necessary. Allow the oil to heat to 375 degrees Fahrenheit. Use a thermometer to measure the temperature.
4. Add the chicken wings to the oil a few at a time to keep the temperature high enough. Be careful of the oil splattering and burning you. Leave the wings in the oil until they become golden brown in color, which usually takes about six to eight minutes. Continue frying in batches until they are all done. Make sure the oil is covering them at all times; if not, add more oil. Remove the wings from the oil with tongs or a small mesh scoop.
5. Place fried wings in a bowl and toss with your favorite spicy wing sauce until completely coated. Serve with blue cheese dressing and celery sticks.
Tags: chicken wings, blue cheese, chicken wings, blue cheese dressing, cheese dressing
Sugar cane has been used throughout the world from as early as the 13th century. It was widely used in countries like France and India, and became a huge part of the Cuban and Mexican economies. Sugar cane is used to make both sugar and alcohol and flourishes in tropical climates. It takes a year before sugar canes are mature enough to produce sugar. Sharp knives or machetes are often used to cut down sugar cane, and the labor required is intense.
Instructions
1. Cut down the sugar cane but leave the roots intact. From the roots, more sugar cane will grow and be ready to be cut again in about a year.
2. Put the cane through a mill. Mills squeeze out the juice from the cane. Industrial mills do not require much man power. Smaller mills, however, can take up to four people to operate. Cranking the mill will take two people: one person has to insert the cane and another has to take the cane out.
3. Remove big chunks of sugar cane by pouring the juice into a strainer.
4. Bring the cane juice to a boil. Let it boil for about three hours, and remove the dirt that floats to the top. The juice will thicken into a syrup consistency. Thick syrup is primarily used in sugary drinks because it sweetens drinks better than regular granulated sugar.
5. Crystallize the sugar. If you desire to make raw sugar from the syrup, a centrifuge is needed. A centrifuge is a device which is used to spin liquids, separating the particles. The particles in the syrup will separate, creating crystallized, raw sugar.
Tags: down sugar, down sugar cane, sugar cane, Sugar cane
The perennially popular fruit basket has been brightening days and decorating tables for many years. A festive and delicious variation on the classic basket of apples, pears and other whole fruits is the fruit bouquet. Professionally made fruit bouquets can be pricey, but it is easy to make edible fruit arrangements at home. These colorful arrangements look like gorgeous floral bouquets and double as healthy and tasty party food.
Instructions
1. Wash and dry the vase or pail that will hold the edible fruit arrangement.
2. Put enough florist's foam into the bottom of the vase or pail. Make sure that there is enough foam to support the arrangement, but it should not be visible over the rim.
3. Rinse the strawberries, grapes, mint and parsley and set them aside to drain.
4. Slice the pineapple horizontally. You should end up with several round flat pieces about half an inch thick. Rinse any bits of rind from the pineapple slices. Next, press a cookie cutter in a flower or star shape into the pineapple rounds to create fun shapes.
5. Cut the honeydew and cantaloupe melons in half. Remove the seeds. Use the melon baller to scoop out round balls of melon flesh.
6. Slide the honeydew and cantaloupe melon balls and the red and green grapes onto a bamboo skewer. The pieces of fruit should touch each other so that the bamboo skewer does not show. Alternate the colors and kinds of fruit for more color and texture. Leave space on each end of the skewer. Repeat until you have used up the grapes and melon balls.
7. Top the pointed end of each skewer with a strawberry or pineapple shape to create a "flower".
8. Press the blunt end of each skewer into the florist's foam inside the vase or pail. Angle the skewers in different directions to suggest flower stems. This gives the arrangement a more natural look. Make sure you have enough skewers to make the arrangement look full and pretty.
9. Tuck the parsley or mint leaves around the ends of the skewers to hide the florist foam. The "greenery" provides some additional support to the skewers and makes the edible fruit arrangement look even more like a flower arrangement.
Tags: each skewer, florist foam, vase pail, arrangement look, bamboo skewer, edible fruit
Alfredo sauce, with its rich flavors, pairs well with shrimp and fettucine in this decadent dish. Don't just open a jar of Alfredo sauce, dump it on top and call it a day -- you can learn to make homemade Alfredo sauce, which only takes a few ingredients and a little bit of time. Pair shrimp Alfredo with a salad or fresh steamed vegetables for a well-rounded meal. This recipe makes four servings.
Instructions
1. Fill a stock pot halfway full of water. Bring the water to a boil and add fettucine noodles. Cook according to package directions, until they are al dente. Drain the noodles in a colander.
2. Take the shrimp out of the package and rinse them under cool water. Set aside.
3. To a sauce pan, add milk, butter, garlic powder and pinch of salt. Let the mixture come to a boil and then reduce the heat to medium-low. Once sauce is simmering, add the cheese. Stir frequently so the cheese does not clump at the bottom of the sauce pan.
4. Pour the shrimp into the sauce on the stove. Cook the shrimp in the sauce until they are opaque. Add the pasta to the sauce and shrimp and stir well. As you let the pasta cool, the sauce will thicken. Serve with parsley as a garnish.
A chocolate fountain is a device that serves molten chocolate fondue in an unusual way, drawing the liquid up through a central column to flow over numerous tiers. Guests can dip fresh fruit, marshmallows or other snacks into the sweet flow and enjoy a delicious and interactive sweet dish. The Husky Chocolate Fountain also can be used for sweet chocolate and savory cheese fondues.
Instructions
Chocolate Fountain
1. Place the base unit on a firm, stable surface and ensure that the unit is level so the chocolate will flow smoothly.
2. Attach the center column to the base unit using the provided equipment.
3. Place the tiers, with their open sides facing down, in position on the column, but do not put the final crown in place.
4. Slot the auger screw into the central column and, when it reaches the bottom, gently twist it clockwise until it engages in the motor housing.
5. Place the crown piece in position on top of the central column.
6. Turn the heater on to preheat the base bowl while you prepare the chocolate.
7. Place the chocolate into a microwave safe bowl then heat it on high power in the microwave for 40 seconds. Remove it, stir and reheat for another 40 seconds. Stir again and repeat the process until the chocolate is melted. If required, add oil to make the melted chocolate smoother. Refer to the package directions for the required amount of oil. Do not boil or overheat the chocolate because it will lose its flavor. It should take approximately three minutes to melt.
8. Pour the melted chocolate into the base pan and turn on the auger.
9. Wait a few minutes for the chocolate to start to flow over the fountain. It is now ready to serve. Provide with dipping forks and a range of fruit and snacks.
Cheese Fondue Fountain
10. Prepare the fountain following steps one through six.
11. Place the cheeses, cornstarch and pepper in a large mixing bowl and blend thoroughly.
12. Put the cider or apple juice into a saucepan and heat until it boils.
13. Add the cheese mixture and stir until the cheese has melted. The cheese should have a smooth consistency, like melted chocolate. If it is too thick, add more cheese.
14. Pour the melted cheese into the base pan and turn on the auger. Wait a few minutes for the cheese to start flowing over the fountain. It is ready to serve. Provide dipping forks and a range of snacks and fresh vegetables to dip.
Tags: central column, melted chocolate, auger Wait, auger Wait minutes, base turn, base turn auger
Homemade caramel corn is fresher than store bought treats.
Make your stove top popcorn popper do double duty. Put it to use to coat the popped corn with caramel. These cooking pots are designed to keep the popcorn kernels moving as they heat until they pop. This same movement comes in handy when evenly distributing caramel syrup over the popcorn. Always carefully clean out the popper after using it to coat popcorn with caramel or another sugar-based coating.
Instructions
1. Pour the popcorn kernels and canola oil in the stove top popper and heat over medium heat, cranking the handle for three to four minutes or until the popcorn stops popping. Remove the popper from the heat and set it aside.
2. Heat the brown sugar, corn syrup and butter in a microwave-safe bowl on high power for five to seven minutes or until the mixture boils. Stop the microwave every two minutes to stir the mixture.
3. Stir the baking soda into the caramel mixture. Line a baking sheet with wax paper.
4. Drizzle the caramel syrup over the popcorn in the popper and crank the handle to stir the popcorn and distribute the syrup over the popped corn.
5. Transfer the caramel popcorn to the wax paper-lined baking sheet and cool to room temperature.
This versatile corn dip goes well with a variety of foods and can be easily adapted to be low-fat, vegan or spicy.
Ingredients
1 can creamed corn
1 8-oz. tub of cream cheese (use Tofutti for a vegan dip)
1 small-medium red onion, diced
1 dried crumbled chipotle pepper or 8-oz. can of diced green chiles
1 tbsp. olive oil
Salt and pepper to taste
Instructions
Saute the onion and chipotle pepper or green chiles in olive oil on low heat until the onion becomes translucent and caramelized.
Mix with cream cheese until well incorporated. Stir in a can of creamed corn and add salt and pepper to taste.
Refrigerate for at least 1 hour before serving to allow the flavor to develop.
Serving Suggestions
Serve chilled with tortilla chips, sun dried tomatoes, wheat crackers or sliced bell peppers. This recipe also works well as a spread for tortillas, bagels or with black bean burgers. For presentation, sprinkle with shredded cheddar cheese and jalapenos, fresh chives or cayenne pepper.
Cranberry wine is among the easiest wines to make. With a strong balance of sweetness and tartness it also has a lot of taste appeal. You can drink this wine with almost any meal and it tastes best served at room temperature. The following will show you make your own cranberry wine.
Instructions
1. Wash and chop 2 pounds of fresh cranberries and place the fruit and juice into the primary fermentor. You want to break the skin of all the berries to get the juice out of the berry.
2. Add 1 gallon of water to the fermentor, along with 1 pound of raisins, 3 pounds of granulated sugar, 1 teaspoon yeast nutrient, ? teaspoon of pectic enzyme, 1 ? teaspoon of acid blend and 1 crushed campden tablet. Stir the mixture well. Let it sit in the fermentor overnight.
3. Add 1 package of wine yeast to the fermentor and cover. Let set for five days, stirring at least once every day.
4. Filter the mixture through a nylon straining bag and put the strained juice back into the secondary fermentor. Squeeze the bag well to get every bit of juice out of it that you can and throw the bag and pulp out after the juice is removed. Place the airlock on the fermentor.
5. Siphon the mixture (or rack the wine) in 3 weeks and return the mixture to the secondary fermentor. Do not add any more sugar if you would like the wine to be a dry wine.
6. Add ? cup of granulated sugar to 1 cup of the wine and dissolve if you would like the wine to be a sweet wine. Pour the cup of wine and sugar back into the secondary fermentor. Repeat this every six weeks until formation does not restart when you add the sugar.
7. Rack the wine again in 3 months and then rack for 1 year once every 3 months.
8. Siphon the wine into good quality, clean bottles. Cork the bottles and store in the dark for about a year and a half before drinking.
Tags: secondary fermentor, back into, back into secondary, granulated sugar, into secondary, into secondary fermentor
Take the bull by the horn: Instead of the tenderloin, why not try the tendergroin? Also known as calf fries, Rocky Mountain oysters are the testicles of cows, buffalo, pigs, lamb, sheep or turkey. They can certainly humble even the brawniest group of guys.
Instructions
1. Ask your butcher a week in advance if he or she can order Rocky Mountain oysters. In the ranching communities of the West and Midwest (especially Montana, Wyoming and Colorado), tendergroin is easy to procure from butchers and meat shops.
2. Try specialty meat producers. One company that sells Rocky Mountain oysters to restaurants all over the country is Exotic Meats (exoticmeats.com), for $10.95 per lb. Or try Fairbury Lockers (fairburylockers.com) in Nebraska.
3. Look for pale, whitish-tan oysters that have been shipped frozen and vacuum-packed or stored cold at your butcher.
4. Remove the thick muscle surrounding the oyster with a sharp paring knife. Cut larger portions in half or quarters, and keep them wrapped in the refrigerator until you're ready to fry them up.
Tags: Rocky Mountain, Mountain oysters, Rocky Mountain oysters, your butcher
Grilling offers one way to cook for flavor and healthy eating. While well-known as a summer specialty, grilling can also be done during other seasons with the right equipment and a dry place to grill. Electric barbecue lighters can make the job easier, no matter what the season or weather. Add this to my Recipe Box.
Instructions
1. Understand how an electric barbecue lighter works. This lighter combines electrical charge with superheated air designed to heat up coal, wood or other materials to start the fire quickly. No newspaper or kindling is required.
2. Explore the different companies who make electric barbecue lighters. Manufacturers like London-based Looflighter offer electric barbecue lighter in a range of price options. See their website for product and ordering information.
3. Compare the products offered by the different electric barbecue lighter companies on the Barbeque.com website. Consider the prices, shipping costs, warranty information and return policy.
Tags: electric barbecue, barbecue lighter, barbecue lighters, electric barbecue lighter
Oyster meat stays tender when baked at high heat under moist toppings.
Fill oysters with seasonings that complement the complex flavors in raw and cooked presentations. Oysters are a bivalve variety of shellfish, meaning they have two separate shells connected by a muscle. Fresh and baked oysters are commonly served on one of the two shells, which is referred to as "on the half shell." Overfilling or heavily spicing an oyster can overshadow the natural taste of the oyster meat. Try making a variety of fillings to find the one that best suits the oysters.
Instructions
Raw
1. Cut equal amounts of the fresh produce items you have chosen into uniform eighth-inch cubes. Smash and mince garlic and add it according to your personal tastes. Raw bright fresh produce ingredients complement the powerful taste of the fresh uncooked oyster.
2. Move the vegetables to a shallow dish and pour in a couple tablespoons of citrus juice for every cup of vegetables. Lemon, lime, orange and tangerine juice all taste great in oysters when they are freshly squeezed. Half a cup of oyster broth or tomato juice can be added for every cup of vegetables to create a more liquid filling.
3. Chill the filling in a refrigerator for a couple hours or freeze it into a vegetable sorbet in an electric ice cream maker.
4. Drip a couple drops of hot sauce directly onto the oyster meat approximately one minute before serving.
5. Scoop a serving of filling that is slightly smaller than the lump of oyster meat and place it directly on top. Serve the filled raw oyster right away with a few granules of coarse sea salt sprinkled over the top.
Baked
6. Cut vegetables into half-inch cubes or strips and add them to a saucepan on the stove over low heat. Choose earthy vegetables like spinach and mushrooms to complement the cooked flavor of oyster meat.
7. Pour a couple tablespoons each of soy or Worcestershire sauce, hot sauce and oil or butter into the saucepan. Remove the pan from the heat when the contents have fully heated through. The idea is not to cook the filling, but to heat it just enough to combine the varied flavors.
8. Place the raw oysters on the half shell on a baking sheet that has been covered with a half-inch layer of coarse salt. A couple chunks of raw bacon with about half the mass of the oyster can be set on top of the meat to add the smoky salt flavor.
9. Spoon the warm sauce filling into each oyster until there is slightly less than an eighth of an inch of free space below the rim of the shell. Adding too much sauce causes the baking oyster to boil instead of bake, which may make the oyster meat tough.
10. Slide the filled oysters into a preheated 375 degree oven or broiler and allow them to cook for ten minutes. Add a slice of cheese or sprinkle seasoned breadcrumbs over the partially cooked oysters and bake for another seven to ten minutes. Insert a probe thermometer to make sure the meat and toppings have reached 140 degrees Fahrenheit before removing the oysters from the oven.
Authentic shawarma sandwiches can be found in Middle Eastern markets.
Shawarma is a versatile Arab sandwich that is known in the Middle East as a tasty fast-food specialty akin to a taco. The sandwich is commonly composed of pita bread, lamb or chicken and a variety of sliced vegetables such as tomatoes, onions and cucumbers.
You can provide a mouthwatering meal with this Mediterranean delight that is as delicious as it is simple to prepare.
Instructions
1. Preheat the oven to 425 degrees F.
2. Slice 1 lb. of zucchini into 1/2-inch pieces and combine in a bowl with 1/2 lb. green beans and 2 tbsp. olive oil. Toss the vegetables with the olive oil and then place them on a baking sheet. Sprinkle kosher salt over the vegetables to season.
3. Add 1 1/2 tsp. ground allspice, 1/2 tsp. ground black pepper, 1/2 tsp. white pepper, 1/4 tsp. cinnamon, 1/4 tsp. cumin, and 1/4 tsp coriander in a mixing bowl. Add 2 tbsp. olive oil to the dry ingredients and stir the mixture thoroughly.
4. Pour the seasoned mixture over six skinless, boneless chicken thighs. Massage this mixture into the chicken thighs, making sure to cover all of the chicken. Place chicken thighs on a baking sheet and sprinkle them with kosher salt.
5. Place the chicken on the lower rack of the preheated stove and the vegetables on the upper rack. Allow the vegetables to cook for 15 minutes before removing them.
6. Preheat the broiler in the oven. Place the chicken on the upper rack and broil the meat for 10 minutes until crispy and brown. Cut the baked chicken into strips with a sharp kitchen knife and set aside.
7. Place a skillet on the stove over moderate heat and add 1/4 cup of olive oil. Add 1 clove of minced garlic to the olive oil and allow it to brown for 30 seconds. Remove the skillet from the burner and place on a cool surface. Add 1 cup of plain low-fat yogurt and 2 tbsp. of fresh lemon juice to the skillet. Whisk these ingredients together and sprinkle with kosher salt.
8. Cut in half six pieces of pita bread that are approximately 6 inches in length. Brush 1 1/2 tsp. of the yogurt, lemon and garlic sauce over the pita bread. Cut 1/2 of a small red onion into thin slices and place the slices, baked vegetables and broiled chicken on top of the pita bread. Roll the pita bread around the fillings.
9. Place a griddle pan over high heat and cook the pita rolls until crispy and brown on both sides.
10. Remove the rolls from the griddle, cut them in half, and garnish them with the yogurt, lemon and garlic sauce.
Amish butter cheese is a rich, creamy addition to any snack or meal. This unique cheese may take some searching to find, but the full buttery flavor is well worth it. Traditionally made by the Amish, this cheese has a wide variety of uses.
History
Amish butter cheese is a derivative of its close ancestor, butterkase. Butterkase is a creamy, buttery cheese made in Germany and Austria. It has a natural rind that is golden to red in color while the cheese itself is a pale yellow. Butterkase is a semi-soft cheese with a 50 percent fat content.
Features
Amish butter cheese is a member of the Guggisberg family. Unlike its predecessor, butterkase, Amish butter cheese does not have a rind. The cheese is pale yellow in color with a rich, creamy and buttery flavor. This is a cow's milk cheese. Amish butter cheese is generally made from cows with no artificial hormones. The Amish process of cheese-making does not include any artificial flavors, ingredients or preservatives.
Geography
Genuine Amish butter cheese can be found in most Amish communities. The greatest concentrations of these communities are found in the Midwest, in Ohio, Indiana and Illinois. A variety of other vendors also purchase Amish butter cheese and redistribute it, both in store and online. A 1 lb. wheel of this cheese usually runs between $4 and $5.
Function
Amish butter cheese is smooth and creamy. It is similar in flavor to havarti. This cheese is ideal for melting and is featured in many fondue recipes. It is also considered a good snack cheese. Many restaurants located near Amish counties feature Amish butter cheese on their sandwiches and burgers. This is a semi-soft cheese and very easy to slice or cube.
Misconceptions
It is a common misconception that anything labeled Amish butter cheese is truly made by the Amish. While this is often the case, it should be noted that Amish can also be used to refer to a method of cheese-making. This method generally involves the same hormone-free cows and lack of preservatives, but this is not guaranteed. Many cheese-makers have only the word of their milk suppliers to rely on and therefore cannot guarantee a 100 percent organic product.
Density is the term given to describe an object and the amount of matter packed into a certain amount of mass. Density is also used to describe the weight of an object. For instance, the weight of a rock is far greater than the weight of a Styrofoam ball. Even though the rock and the Styrofoam ball may have the same dimensions, the rock has more matter packed into its structure than the Styrofoam ball. This type of phenomenon is known as density.
History
The density of an object was first used to determine the authenticity of gold. The philosopher and mathematician, Archimedes, was tasked with finding false gold given to the king. Archimedes thought of the idea of density and its relation to water while bathing. He thought of his body floating in water, and envisioned the calculation and experimentation that is even used today.
Evaluating Low Density
In science, the density of an object is measured relative to water. When the density of an object is low, it floats in water. Because water is used as a reference point, the density of water is measured as 1.00 g/mL. An example of a low density compound is oil, since it floats at the top of water when combined.
Ice Phenomenon
An interesting part of nature is the phenomenon of freezing water. Normally, when you freeze a liquid, its density increases because of its phase change from liquid to solid. The substance normally becomes smaller and the matter becomes more compact. This increases a liquid's density and makes it heavier. However, the phenomenon of water is opposite from all other natural elements. Freezing water makes it expand and it becomes less dense. Therefore, ice floats in water, whereas other molecules sink.
The Equation
Part of discovering elements with low density is using an equation. The equation to calculate density is:
Density = mass / volume
This calculation gives a better understanding of why an object of a certain type of element will have a lower density than another object of the same element with a smaller mass. For instance, if you have hydrogen gas in a container, and you lower the volume of the container, the amount of matter (mass) remains the same, but the volume becomes smaller. As the volume in the denominator of the equation becomes smaller, density increases.
Density and Weight
Density determines weight by its attraction to other objects of matter. This is exhibited using the common analogy of a man located on the moon. On earth (a planet with greater mass than the moon), a man may weigh 150 pounds. However, even though the density of the man is the same on the moon, the moon's mass is much lower than earth. The decrease in mass on the moon has a lower gravitational pull on the man, so his weight is much smaller.
Tags: becomes smaller, density object, floats water, Styrofoam ball, amount matter, density increases
Salt spoons are a great addition for any spoon collector or silver owner. It is a small spoon kept in the salt box to use for salt serving, much like a sugar spoon. Some of the best salt spoons are now antiques and no longer available from the manufacturer. Use these steps to learn more about salt spoons and where to find that special salt spoon for your collection.
Instructions
1. Check your local kitchen or silverware store. At kitchen stores, like The Kitchen Store, you are more likely to find a salt spoon in a set with a salt pig (salt container). If you don't see it on the shelf, ask about special ordering.
2. Browse online. Search comparison sites like, NexTag, or auction sites, like eBay, for salt spoons by themselves or for an antique or collector salt spoon. Remember, to be cautious as you are not likely to see the product before purchasing. Also, figure in shipping costs when comparing to local prices.
3. Shop local. Visit your local antique or specialty kitchen stores to find salt spoons. This will be a great way to see first hand what you are looking for and save on shipping. Antique store owners will also have contacts with local antique dealers.
4. Post an ad or look in your local newspaper. Sometimes people will advertise antiques in the local paper. You should also visit estate sales or local auctions to find antique or collectable salt spoons.
Tags: salt spoon, salt spoons, your local, find salt, kitchen stores, local antique
does pair well with wine, but finding the perfect wine can be a bit of a challenge.
Chicken curry can be somewhat tricky to pair with wine, particularly when the sheer variety of chicken curry recipes in the world is taken into consideration. From mild to fiery hot, Southern Indian to Thai to English, the number of variations is almost endless. That said, there are a few suggestions for pairing wines with chicken curries based on the ingredients in the curry and the geographic region from which the curry hails.
Instructions
1. Pair Reisling with spicy curries that contain coconut milk. A Reisling can stand up to the aggressive spicy nature of the curry because of its acidity, but isn't so sweet that it will compound the sweetness of the coconut milk. In general, acidic white wines are good choices for spicy dishes.
2. Avoid wines that contain high levels of tannins, such as robust reds, or wines that have been aged in oak barrels, like many Chardonnays. These flavors can hit a discordant note with spicy curries.
3. Drink sparkling wines like champagne or prosecco when enjoying a chicken curry that contains a lot of butter or heavy cream. These wines can cut through the richness of the dairy fats in the curry sauce and help to cleanse the palate after the meal.
4. Read the labels of bottles and look for tasting notes that compare the flavor of the wine to tropical fruits and ingredients like lemongrass, pineapple or similar foods. These will pair well with curries, as they too originate in tropical or sub-tropical climates.
Tags: Chicken curry, chicken curry, coconut milk, pair well, pair well with, spicy curries, that contain
Lemongrass (cymbopogon citratus) resembles a scallion (green onion) or leek, but it is a fibrous perennial grass native to India and grown in tropical regions all over the world. It's commonly used in Thai cuisine, and it also has numerous health and medicinal benefits. You can buy it mainly in Asian food markets and in some commercial grocery store chains.
Buy and Store
Lemongrass is usually sold in the fresh-produce section. Select stalks that are fresh, green and firm. Don't buy them if they're brown, dry or soft. In Chinese/Asian markets they're also found in the frozen vegetable section as well as in the fresh vegetable section. If you don't use fresh lemongrass immediately, wrap it in a plastic bag and store it in the refrigerator vegetable bin for as long as three weeks, or freeze it in a sealed container. It freezes well for up to six months. If fresh lemongrass isn't available, substitute 1 tbsp. dried lemongrass for one stalk and soak it in warm water for about two hours before using it.
Culinary Uses
Besides being a mainstay of Thai cuisine, lemongrass is also featured in Chinese, Indian, Indonesian, Malaysian and Sri-Lankan cuisines. It's delicious in chicken and seafood dishes, soups, stews and casseroles.
Prepare Fresh Lemongrass for Cooking
Remove the outer leaves until you get to the light yellow, almost white stalk. Be sure to use a sharp knife. Smash down on the stalk with the flat end of the knife or meat mallet before slicing it to release the flavor and cut off the lower end. Slice the light part thinly. Reserve the green tops and set aside. Place the sliced light lemongrass in a food processor and pulse for about 30 seconds. It is now ready to be used. Because lemongrass is rather tough, it needs to be boiled for about five minutes before adding it to your dish. The green tops can be used as a garnish or to add extra flavor. Bend the green stalks several times to release their aroma and flavor, slice them and add them to your recipe, but, like a bay leaf, take them out before eating.
Medicinal Uses
Lemongrass is used extensively in Chinese and ayurvedic medicine for headaches, fever, cold and flu symptoms, abdominal pain and stomach ailments, menstrual pain and arthritis. A Thai soup called Tom Yum Gung soup has long been used to repel cold and flu symptoms and studies conducted in Japan and Thailand have found that it inhibits cancerous tumor growth.
Other Types
Other species of lemongrass, cymbopogon nardus and cymbopogon winterianus, have reddish stems and contain the citronella oil used in candles and sprays to repel mosquitoes and other insects. It is also used in some soaps and household cleaners.
Promising New Cancer Research
A research team at Ben Gurion University in Israel concluded in 2006 that citral, the main component of the citratus lemongrass, caused apoptosis (cell death) in malignant cancer cells grown with normal cells in a petri dish. This happened without harm to the surrounding normal cells.
Tags: cold symptoms, fresh lemongrass, green tops, normal cells, Thai cuisine, vegetable section
Pan-roasting is a little-known method that's startlingly easy and results in chicken breasts with crackling skin. You'll need a sturdy ovenproof skillet. This recipe makes four single chicken breasts.
Instructions
1. Heat the oven to 350 degrees F.
2. Heat a sturdy ovenproof skillet over medium heat. A well-seasoned cast iron skillet works best.
3. Season the chicken on both sides with salt and pepper. Check the chicken breasts to make sure each one has enough skin to cover the breast meat.
4. Lay the breasts skin-side down on the cutting board and give each one a few solid whacks with the flat side of a meat mallet or other heavy object. This will help keep them from curling during cooking. Don't flatten the breasts.
5. Place the oil in the pan, swirl it to coat completely and lay the breasts in the oil skin-side down. They should sizzle very gently. If the chicken sizzles too rapidly, turn the heat down immediately.
6. Cook the chicken without turning it for about 3 minutes. It should be cooking very slowly.
7. Place the skillet in the oven, without turning the chicken, and cook until the breasts are done.
Gnocchi can be dressed simply with butter and fresh herbs.
Gnocchi are a popular form of Italian dumpling, made with cheese, semolina, potatoes or other starches. In modern Italy the potato version is the most widely used. The potato is a New World plant, so it's not an ingredient with thousands of years' tradition behind it, but the same could be said of tomatoes and peppers. The plump dumplings are served in many different ways.
Tomato-Based Sauces
Gnocchi made from semolina are closer to pasta than the potato version, but potato gnocchi are similarly compatible with most pasta sauces. Use freshly made gnocchi as soon as they're drained, or reheat pre-made gnocchi in hot water or a skillet with a little butter. Toss them with the sauce, sprinkle them with your favorite shredded cheese, and serve them hot. Use your favorite homemade or commercial sauce. Potato gnocchi will go equally well with marinara, Bolognese or other meat-based ragu, or a spicier Abruzzi-style sauce.
Cream and Cheese
The primary ingredient in potato gnocchi is mashed potatoes, so it's not surprising that the gnocchi have a similar affinity for dairy products including milk, cheese, butter and cream. White sauces, cheese sauces and cream sauces, such as Alfredo sauce, are eminently compatible with potato gnocchi. You can toss the cooked gnocchi in sauce and serve them immediately; or arrange the gnocchi in a baking dish under a covering of sauce, then sprinkle them with cheese and bake them.
Meaty Stews
During the cold months of winter, when sturdy meals are in season, gnocchi are often used as the basis for a meal of stewed meat and gravy, just as mashed potatoes might be in America. Mature beef is less used in Italy than it is here, but stews of game, veal and lamb are common and much-loved. Fill a pasta bowl with a generous portion of potato gnocchi, then ladle your stew over the top. Have some crusty bread on hand to mop up the gravy.
Simply Dressed
A meal of gnocchi needn't always be rich and heavy. Several popular alternatives have just a few ingredients and light, clean flavors. Toss your cooked gnocchi with pesto, for example, adding a few spoonfuls of the cooking water to give the sauce a creamy texture. A sauce of browned butter and fresh sage leaves is another classic preparation, good with grilled meats or poultry. Saute the gnocchi with spinach, leeks and pine nuts, or your favorite fresh herbs.
Tags: potato gnocchi, them with, your favorite, butter fresh, compatible with, cooked gnocchi
Pickled eggs are peeled hard boiled eggs that are marinated for several days before serving. Pickled eggs are served as a garnish, appetizer or side dish by some families on Easter Sunday. While there are a variety of different recipes for pickled eggs, all recipes include the key ingredients of eggs, salt, water and vinegar for pickling. Many recipes also include additional ingredients such as beets.
Instructions
1. Place 12 eggs in a single layer in a pan. Add enough cold water to fully cover the eggs and bring the water to a boil. Remove the pan from the burner, cover the pan with a lid, and let the eggs sit in the water for 15 to 20 minutes.
2. Run the eggs under cold water and peel the shell from the eggs.
3. Place the eggs in a large jar.
4. Combine 3 cups cider vinegar, 1 1/2 cup water and 1 1/2 tsp. salt in a saucepan and bring to a boil. For additional flavor, add 1/2 cup granulated sugar (optional) and 1/2 teaspoon whole black peppercorns (optional).
5. Pour the vinegar mixture over the eggs in the jar and let cool.
6. Seal the jar and refrigerate for two days before serving.
Tags: before serving, cold water, days before, days before serving, eggs large
When you cook an omelette for your morning breakfast, you can enjoy a light but hearty meal that keeps you energized for a long time. This is a dish you can prepare quickly, so it's perfect if you're rushing off to work.
Instructions
1. Prepare the eggs by rinsing off the shell under running water to remove any loose dirt or germs.
2. Crack the eggs into a plastic or glass bowl, drain the shells and put the empties into the trash bin. Rinse your hands after handling the shells and raw egg yolk. Season the eggs with a mixture of lemon-pepper seasoning and salt. Add a teaspoon of water to the eggs.
3. Saute to soften any vegetables (onions, bellpeppers, mushrooms) or meats (chopped ham, turkey) that you are going use to cook an omelette. Do this before cooking the eggs.
4. Heat the omelette pan on medium to high heat. Once the pan becomes warm, but not smoking, lightly spray the pan with a coat of cooking spray and pour in the egg mixture. Use a coat of cooking spray even if the pan is nonstick. This keeps the egg from scorching when it touches the pan.
5. Pull the sides of the egg into the middle of the pan gently, one side at a time. This will allow the raw egg mixture to flow to the edges of the pan and cook. Rotate the pan so the eggs spread and cook evenly. Once the edges are done (they will be dry), you can begin slowly adding the sauteed vegetable or chopped meat mixture. Add it to one side of the omelette only.
6. Fold the opposite side of the egg mixture over the vegetables and lay it flat. It should resemble a half moon. Lift the omelette from the pan with a spatula and lay it flat on a plate. If the omelette is too thick or bulky, use a spatula to slide it from the pan onto a plate.
Tags: coat cooking, coat cooking spray, cook omelette, cooking spray, time This