Give a citrus bite to your carrot cake with concentrated orange juice.
Consider a box of carrot cake mix the blank canvas for your culinary creativity. Anne Byrn, also known as the Cake Mix Doctor, has even made a career out of sharing ideas to improve cake mixes. Her recipes and ideas treat cake mixes as mere shortcuts to delectable desserts -- family members and guests won't ever guess they started with a box. A few easy and creative additions and replacements can turn your carrot cake mix into a gourmet pastry.
Instructions
1. Replace the water that your carrot cake mix instructions call for with the same amount of concentrated orange juice or crushed pineapple to add a subtle citrus flavor to the cake. For a stronger citrus flavor, add 1/2 tsp. fresh orange zest to the batter, and stir 1/2 tsp. fresh orange zest into the frosting before you ice the cake.
2. Stir 1/2 cup of chopped walnuts, shredded carrots, shredded zucchini, raisins or coconut into the batter before baking to add texture to the carrot cake. Stir 1/2 cup finely chopped walnuts and 1/2 tsp. cinnamon into the frosting.
3. Add 1 tsp. cinnamon or nutmeg to the batter for a spicier carrot cake. Many carrot cake mixes already contain cinnamon and nutmeg, so you may want to bake a test cake without any additions to determine whether additional cinnamon or nutmeg would improve the cake or give it an overwhelming flavor.
4. Pour the batter into muffin tins and top each one with a sweet, crumbly topping instead of frosting. Mix 1/2 cup flour, 1/4 cup brown sugar, 3 tbsp. softened butter and 1/2 cup chopped walnuts or pecans. Sprinkle the mixture on top of each muffin and follow the baking instructions on the carrot cake mix box.
You can eat more than sushi and enjoy the benefits of healthy living Japanese-style. Hosting a Japanese-themed party does not have to mean labor-intensive recipes; you can find quick and easy ways to entertain your guests with this theme in mind.
Yakitori
Yakitori, grilled chicken skewers, is a popular Japanese fare.
Cherry Blossom Viewing parties, also known as Hanami, are often held in parks with family, friends, and sometimes coworkers in attendance. Yakitori, grilled chicken skewers, are one of the premiere items on the menu at a Cherry Blossom event. The chicken is coated in a mixture of mirin, soy sauce, sugar and garlic while it grills.
Ozoni
The Japanese New Year, also known as Oshogatsu, is one of the most widely celebrated holidays in Japan. Since it was typically taboo to cook on New Year's Day, many of the dishes are prepared ahead of time using preservatives and cooking practices that allow them to have longer lasting quality. Ozoni, also known as Good Luck New Year's Day Soup, is traditionally the first meal offering in Japanese culture. It's often a clear broth with mochi rice cakes. Sometimes meat, such as chicken or fish are added.
Cucumber Salad
Japanese cucumber salad is the perfect recipe if you are short on time. If you can seed cucumbers, you can enjoy this scrumptious Japanese delicacy. The sliced cucumbers pieces are marinated in a mixture of sugar (or honey), soy sauce, rice wine vinegar and seasame oil to produce an authentic Japanese flavor.
Fresh gingerroot has been used worldwide for thousands of years for medicinal purposes, as well as for enhancing flavor in main dishes, drinks and desserts. Using a liquor, such as brandy or whiskey, as a preservative provides a nice complementary flavor to the spicy kick of the ginger and doesn't require any specialized culinary skills. The liquor seeps into the ginger, which can be used to give a rich, intense flavor to many foods, such as favorite Thai or Indonesian dishes.
Instructions
1. Ensure that your glass jar is clean and dry. A pickle or spaghetti-sauce jar will work as well as a canning jar, as long as it has a tight-fitting lid.
2. Rinse the fresh gingerroot under warm running water.
3. Peel off the outer layer of the root, using a knife or vegetable peeler.
4. Gently wipe the gingerroot with a clean paper towel.
5. Put the ginger in the clean jar, and fill the jar with your choice of liquor. Brandy will provide a light, smooth taste that will contrast nicely with the spice of the ginger, while whiskey will provide a bolder, more potent flavor.
6. Tighten the lid on the jar and put it in a cool, dry place, such as a kitchen cabinet or pantry or the refrigerator. Let it rest for at least two weeks before using.
Marshmallows and marshmallow fluff are similar but not identical products. Marshmallow fluff is made using a batch-whipping process from corn and sugar syrups, dried egg whites and vanillin. Marshmallows, which are firmer, also include gelatin, confectioners' sugar and corn starch. In many cases, marshmallows can be effectively and simply substituted for marshmallow fluff, although the process can be somewhat trial-and-error, depending on the recipe. Sometimes, marshmallows can be substituted directly; in other cases you will need to cook them down into a creamier substance to achieve the desired consistency.
Instructions
1. Check your recipe for substitution warnings; if your recipe cannot be properly created substituting marshmallows for marshmallow fluff, it may indicate this. (Conversely, the recipe may indicate that substitution is acceptable; for example, the recipe for the Original Rice Krispie Treats specifically states that the treats can be created using either four cups of miniature marshmallows, a 10 oz. package of regular marshmallows, or one 7-oz. jar of marshmallow fluff.) You may also want to do a quick Internet search on the suitability of substitution for your specific recipe type, whether it's fudge or marshmallow topping for ice cream. This can also give you a good idea of the appropriate method of substitution.
2. Substitute marshmallows for marshmallow fluff by simply replacing the fluff content with whole marshmallows, mini or regular. This method is suitable for recipes such as fudge, where the marshmallows will be heated and melt down to fluff-like consistency on their own. Use 12 marshmallows (120 mini marshmallows) as a substitute for one cup of marshmallow fluff. Marshmallows can also be substituted in this fashion for marshmallow fluff in peanut-butter-and-fluff sandwiches (sometimes known as fluffernutter sandwiches). Spread a slice of bread somewhat thickly with peanut butter; stud it with marshmallows and top with another slice of bread. (The peanut butter will hold the marshmallows in the sandwich.)
3. Cook down the marshmallows for a creamy consistency. For this do-it-yourself marshmallow fluff substitute, carefully heat 16 oz. (2 dry measure cups) of marshmallows and 1/4 cup of light corn syrup in a double boiler. Pay careful attention to the mixture and stir constantly to ensure the delicate marshmallows don't burn. Mix the creamy mixture, while still warm, into your recipe just as you would fluff. The only drawback to this method is that the mixture is extremely sweet, with the addition of extra corn syrup. Consider scaling back on sweetener in the recipe.
Chipotle is a type of dried hot chili with a very distinctive smoky flavor. It is commonly used in Mexican cuisine, particularly in "adobos" or sauces for meat. The chilies are often sold in tins or jars as well as in powdered form in grocery stores, and can be rehydrated by soaking in water if necessary. Because they are dried, it takes time for their flavor to be released, therefore slow-cooking is recommended.
Pork
Pork can be combined with chipotle in a variety of ways. Adding chipotle to shredded pork tacos adds a piquant flavor to the meat and is the most well-known way to combine the two, however other methods include slow-cooked pork with a chipotle sauce, and pork tenderloin that's been marinaded in chipotle chilies, garlic and lemon before roasting in the oven.
Beef
Beef burritos use chipotle chilies, as do quesadillas. You can also make chipotle beef stew with beef, by cooking with onion, garlic, cumin and tomato puree. This can be eaten with rice or stuffed into tortillas. A fillet steak can be given a kick by serving it with chili butter, which can be made by blending unsalted butter, lemon juice, parsley, shallots, chipotle chilies and barbecue sauce in a food processor.
Fish and Seafood
Although most people are aware of the use of chipotle chilies in meat dishes, they also taste great when combined with delicate flavored fish such as seabass, or with seafood such as lobster. Sprinkle chipotle powder over seabass steaks and grill on the barbecue; you can either cut the fish into chunks and serve in tortillas or eat the fillets whole. Lobster and shrimp can be served with a sauce made by processing chipotle chilies, garlic, lime juice, salt and olive oil.
Vegetable Dishes
Make spicy guacamole by adding chipotle; it is also a great way to make fiery dips for nachos and potato chips. Aside from sauces, it can be used to flavor vegetable stews, soups, veggie burgers and re-fried beans. You can also spice up a pasta sauce with chipotle, as it adds a smoky, hot flavor.
Tags: chipotle chilies, with chipotle, chilies garlic, chipotle chilies garlic, combined with
Whether it's served in a beautiful glass or a plastic cup, there's nothing like chilled and fruity sangria to kick off a party. This recipe is almost as fun to make as it is to drink. As an added bonus, it's easy and fairly inexpensive to prepare. This recipe doesn't call for several types of alcohol in addition to the wine, making it even more budget-friendly. Choose a cheap red wine and get ready for a summer drink.
Instructions
1. Measure and pour the wine, orange juice, lime juice and sugar into your serving pitcher and mix well with a wooden spoon.
2. Add 1 1/2 cups fruit to the mixture, varying the fruits to what is in season.
3. Cover and chill for at least six hours, or overnight. Proper chilling allows the flavors to develop and will greatly improve the flavor.
4. Add club soda or lemon-lime soda just before serving if you like your sangria a bit bubbly. Measure 1 cup for the entire pitcher, or just a splash per individual serving. Note that the lemon-lime soda will make it sweeter.
Celebrities often use diet food delivery services when trying to lose extra weight. For an average person, paying to have healthy food delivered to your home or workplace can be expensive. However, it can help you stay on track when dieting. Both Get Slim/Freshology diet plan or eDiets/Deliciously Yours meal plan offer delivery to the Cleveland, Ohio area. Alternatively, you can choose some of the nationally known diet food franchises, like Jenny Craig, Nutrisystem or Seattle Sutton's Healthy Eating as well.
History
Many diet delivery companies employ trained chefs, nutritionists, doctors and business people to create their menus. Depending on the vendor, some diet meal delivery companies only follow a specific diet plan, like the Zone or the American Heart Association guidelines. Other vendors may offer lower-calorie diet meals, but may offer special features like gourmet food choices to keep clients interested. Some plans may also include discounts on gyms or may include a fitness plan or equipment.
Function
Depending on the vendor, some diet delivery plans offer custom options for low-salt, low-carb, vegetarian or vegan diets. Many diet plans offer different calorie counts, or have special diet plans for couples, new moms or elderly people. Discuss any health issues you have with the company representative to make sure the diet plan you select suits your needs. Sometimes you can also ask for food you dislike to be deleted from your food delivery menus.
Features
A sample meal plan on the Get Slim/Freshology diet would be whole wheat pancakes with fruit and turkey sausage for breakfast; a chicken Caesar salad for lunch; and steak with grilled broccoli and squash for dinner. The dessert would be a strawberry shortcake.
A sample meal plan on eDiets/Deliciously Yours includes: a banana muffin for breakfast; a vegetable stir-fry with brown rice for lunch; and BBQ chicken with red potatoes and sweet corn for dinner and sugar-free pudding for a snack. You must buy and add your own fruit and dairy items to these meals.
Considerations
Get Slim/Freshology diet costs about $35 day for 3 meals, 1 dessert and 3 bottles of purified water per a day. You can opt for either a 14-, 21-, or 28-day, with food deliveries about twice a week. You also pay extra for shipping and handling charges. This diet food delivery company delivers to Ohio, but doesn't delivery to all 50 states.
The eDiets/Deliciously Yours diet plan costs about $120 to $140 per a week, with about $20 per a week for shipping costs to Cleveland. You can opt for either the 5- or 7- day plan. All meal plans have about 1,200 to 1,600 calories per a day.
Benefits
Diet delivery plans eliminate the temptation for customers to order unhealthy meals at restaurants. Most patients choose diet food delivery plans for the convenience, since many people do not want to go through the trouble of shopping, preparing and cooking healthy meals at home. With these diet delivery meals, they can just heat and eat. However, to not cheat while on these plans, customers must find a vendor whose food best suits their tastes. If you have any chronic health issues like hypertension, diabetes or heart disease, consult a doctor before starting any diet or fitness program.
Not long ago eggs had a bad reputation. It was commonly agreed that they were high in saturated fat and caused elevated cholesterol levels. More recently, eggs have been celebrated as a great, low calorie source of protein. Read on to debunk the myths and learn how eggs can become a healthy part of your diet.
The Benefits
According to the World's Healthiest Foods, one large egg contains just 68 calories and about 6 g of protein. Eggs also deliver a healthy amount of selenium and B vitamins, making them a nutrient-rich, low-calorie food option.
The Risks
There are two health risks involved with eating eggs. The first is that they contain saturated fat. The second is that they're high in cholesterol. While both of these statements are true, eggs can still be healthy part of your diet as long as they're consumed in moderation.
Saturated Fat
Diets high in saturated fat can lead to Type II diabetes, high cholesterol and even heart disease. According to the Dietary Guideline for Americans 2005, the most recent guidelines set by the USDA, adults should not exceed 20 g of saturated fat per day. Fortunately, one egg only contains 2 g of saturated fat. The talk about eggs being high in saturated fat is mostly hype. Yes, they do contain saturated fat, but not in alarming amounts. As long as you're not overdoing it with cheese, red meat, and other foods high in saturated fat, eggs can still be a healthy part of your diet.
Cholesterol
High cholesterol is the biggest challenge for egg lovers. The American Heart Association recommends people with normal blood cholesterol levels consume less than 300 mg of cholesterol per day. One egg contains 230 mg of cholesterol--almost an entire day's worth. If you cut out most other sources of saturated fat, you can still have one egg per day. A better and easier option would be to have eggs about two to three times per week instead.
Preparation
In general, eggs are good for you. In order to keep them that way, it's important to prepare them with healthy ingredients. Avoid frying them in butter or creating an omelet with cheese and processed meat. Instead, opt for hard boiled eggs or prepare a vegetarian omelet with olive oil or a low calorie cooking spray instead of using butter.
Tags: high saturated, healthy part, healthy part your, part your, part your diet, that they, your diet
Many fruits can be dried to make them last longer and to give them a different texture and flavor. Because the water is removed from dried fruits, a smaller serving size provides the same amount of nutrients in a whole fruit---this makes dried fruits quite dense in calories if eaten in the same quantity. Considering that dried fruits are nutritionally similar to fresh fruits, they are a healthy snack in moderation. They are also a good snack if you wish to increase your caloric intake. You can find dried fruits in the canned fruit or bulk foods section of your grocery store.
Raisins
Raisins are a well-known dried fruit that is high in thiamine, Vitamin B6, riboflavin, iron, and potassium. One cup of raisins is a great source of fiber, with 5.4 grams or 21% of the FDA's recommended daily value (RDA). Like most dried fruits, one serving of raisins is very dense in calories, with one cup providing 434 calories and 115 grams of carbohydrates.
Dried Apples
Uncooked dried apples with no sugar added are a snack high in fiber and potassium. One cup of dried apples contains 387 mg of potassium, 11% of the RDA. Dried apples are low in fat, with 0.3 grams per serving, and contain 209 calories. Dried apples are high in carbohydrates with 57.6 grams, mostly from sugar. Dried apples are also extremely high in dietary fiber, containing 7.5 grams per cup, or 30% of the RDA.
Dried Cranberries
Most dried cranberries that are sold in the grocery store are sweetened, as cranberries are a very bitter fruit. A serving of one cup is high in fiber, with 2.3 grams. Dried cranberries contain 0.5 grams of fat and 123 calories per one cup serving. They are high in carbohydrates, with 33 grams.
Prunes
Prunes are often frowned upon as a frumpy fruit for those who need to increase their fiber. However, prunes are simply dried plums, and they are rich in flavor, fiber, and nutrients. While one cup of prunes has 418 calories, it is also high in Vitamin K, riboflavin, potassium, niacin, Vitamin B6, and Vitamin A. One serving contains 12.4 grams of dietary fiber, almost half of your RDA.
Dried Figs
Dried figs are a grainy and intensely sweet snack that is rich in essential nutrients. One cup of dried figs contains 241 mg of calcium, or 24% of your RDA. Dried figs are also good sources of potassium, magnesium, iron, and Vitamin K. One cup of dried figs also provides over half of your RDA for fiber, with 14.6 grams. Figs have 371 calories, 1 gram of fat, and 95 grams of carbohydrates per cup. You can use figs to replace fat in recipes for baked goods by using half the recommended fat and half fig puree.
Tags: with grams, dried fruits, fiber with, fiber with grams, also good, apples with
A salsa dress is designed to draw attention to the dancer and comes in bright colors to make a performance stand out. You can either buy one or make a homemade salsa dress. A homemade salsa dress allows you the opportunity to explore your creativity and create your dream salsa dress.
Instructions
1. Look up dress designs that flatter your body or create your personal design. Choose dresses that fit the upper body but allow free movement on the lower body. Pick full-length designs with slits or short dress designs with a flare.
2. Measure your burst, waist, hips and length you want the dress. Use the measurements to draw out the pattern on pattern paper. Draw the front and back patterns of the dress.
3. Select a satin or sequin fabric for the dress. Place a carbon paper on the fabric and pattern and carefully trace the pattern on the fabric.
4. Cut out the fabric along the traced lines. Attach the fabric pieces with pins to hold them in line when sewing. Sew the pieces from the upper body paying attention to the waistline down to the lower body.
5. Finish the hemlines, straps, or buttons.
6. Fit the dress for comfort. A good salsa dress allows you to move while it remains in place. Adjust the dress until it fits perfectly.
Almost any food can be colored green for a St. Patrick's Day Party.
St. Patrick's Day, March 17, honors St. Patrick, a Christian missionary to Ireland. St. Patrick used shamrock leaves to explain the Holy Trinity to the Irish; over the centuries, the green shamrock became so thoroughly integrated into Irish culture that both it and St. Patrick's Day have come to symbolize Ireland itself. St. Patrick's Day is an opportunity for the Irish, and honorary Irish, to wear -- and eat -- green. If you want to throw a St. Patrick's Day party, many green foods help to uphold this fun tradition.
Snacks and Dip
If you want to set out some healthy snacks for your St. Patrick's Day party, you can do so without having to go crazy with the green food coloring. Try serving a bowl of pistachio nuts or slicing whole green peppers horizontally; the resulting pieces will have a trefoil or clover outline. You can also serve green veggies, such as broccoli florets, snow peas or celery stalks, or dip that's naturally green in color, such as avocado or spinach dip.
Small Sweets
If you want to serve some small sweets at your party, there are lots of ways to go green. You can simply make cupcakes and draw shamrock leaves on top of them with green icing, or outline a shamrock in icing and fill it with green candy sprinkles. You can buy a bag of green M&M's, green licorice or small gumdrops and arrange the pieces into a shamrock pattern. Alternatively, you can make rectangular sugar cookies and paint them with icing to resemble the green, white and orange of the Irish flag. Or serve green Watergate salad, lime or pistachio pudding, or lime gelatin cups topped with green-tinted whipped cream.
Cakes and Pies
There are no end of ideas for a St. Patrick's Day cake. You can make a simple sheet cake and decorate it with icing in the form of green shamrocks, the Irish flag, or green-clad leprechauns. You can purchase a cake form in the shape of a shamrock or a leprechaun's hat, and top them with green frosting. If you'd rather have a green pie, you can make a key lime pie, a green apple pie, or a Grasshopper mint pie topped with Irish-themed decorations.
Side Dishes
If you're having a dinner with a main entree, provide green side dishes to complement it and uphold the St. Patrick's Day theme. For instance, consider boiled cabbage, English peas, asparagus or a green bean casserole. You could go with a side salad filled with romaine lettuce, green peppers, green onions and cucumbers. You might serve fried green zucchini strips, Brussels sprouts, collard or mustard greens, or buttered lima beans.
Tags: with green, them with, green peppers, Irish flag, Patrick party, serve green, shamrock leaves
Pickles are made by slicing or chopping cucumbers and heating the vegetables in a seasoned mixture, known as the brine. The brine, which contains vinegar, acidifies the food so it is resistant to bacteria or destroys the bacteria more easily when heated during the pickling process.
Two-step Pickling Process
A typical brine for dill pickles contains 8 cups water with 1 cup salt. This solution is poured over the chopped cucumbers and the mixture sits for at least 24 hours. Then you drain the mixture off and add a solution of vinegar and spices to the cucumbers and place the vegetables in glass jars and process in a hot water canner.
Common Vinegar Brines
The amount of vinegar needed varies according to the natural acidity of food being pickled. The University of Georgia's National Center for Home Food Preservation recommends heating 1 1/2 qt. vinegar and 2 qt. of water -- along with spices -- to pour over jarred salted cucumbers in its standard quick-pack dill pickle recipe. While its pickled jalapenos recipe calls for 7 1/2 cups of vinegar and 1 3/4 cups water.
Considerations
Nearly any type of vinegar is suitable for pickles. Distilled white vinegar gives the pickles a more sour taste, while apple cider vinegar gives a slight sweetness to the pickles. Never decrease the amount of vinegar in a recipe to avoid your pickles developing bacteria. If a sweeter pickle is desired, add more sugar.
Key lime pie is the official dessert of the Florida Keys in the United States. While it of course can be made year-round, people often serve it in the spring or summer because of its citrus flavor. The light but filling pie is a nice choice for meals that aren't too heavy--like ones that have fish or salad as the main course--and afternoon gatherings like teas and lunches.
Flavor
While key lime pie has a sweet taste because of the sweetened condensed milk in the recipe, it also has a noticeably tart flavor that's more intense than a lemon-flavored pie.
Color
People might assume that the pie's filling would be green because of the lime juice, but it's actually a pale yellow and its topping is white. Some add food coloring to give it a green tint or decorate each slice with a sliver of sugared lime.
Topping
Two different toppings are used for key lime pie. One is the meringue-style topping that is also used for lemon meringue pie, and another is whipped cream. The topping can cover the whole surface of the pie or may only be used to form a rim around the top of the dessert.
Filling
Key lime pies always have a cream filling that is fairly dense. The recipe for the filling typically consists of egg yolks, lime zest, lime juice and sweetened condensed milk that are blended together, baked in an oven and chilled before serving.
Crust
This dessert can be made with either a graham cracker or a pastry crust. Restaurants favor the graham cracker recipe, as do people who don't have the time or skill to bake a pastry crust.
Texture
The pie has a combination of textures. A graham cracker crust is crumbly, and a pastry crust is flaky. The filling can range from creamy to spongy, depending on the ingredients' portions. The topping for a meringue-covered pie is a foam that dissolves on the tongue, but ones with whipped-cream toppings have a smooth texture.
You do not need a microwave to make microwave popcorn.
The only difference between microwaveable popcorn and whole kernels is the bag. If your microwave does not work, you can still make popcorn in a pan. This will work for both microwave popcorn and plain popcorn kernels.
Instructions
1. Pour enough oil to coat the bottom of the pan in an even coating.
2. Open the bag of microwave popcorn and dump the kernels into the saucepan. Only add enough corn to fill the pan in a single layer. If your popcorn bag has more, save it for a second popping.
3. Turn the heat to medium heat and cover the pan.
4. Listen as the pan, oil and popcorn heat. Place one hand on the lid of the pan and the other on the handle when you hear the popcorn begin to pop.
5. Shake the pan across the burner of your stovetop while the popcorn is popping. Do not stop shaking or the kernels will burn. This popping process should take around a minute, depending on your brand of popcorn, according to Iowa State University Extension.
6. Remove the pan from the heat once you no longer hear popcorn kernels pop or the popping slows significantly.
7. Remove the lid from the pan and serve the popcorn. The flavorings and oils from the bag should have already flavored the popcorn in the pan. Optionally add salt and melted butter to taste.
Tags: microwave popcorn, hear popcorn, popcorn kernels, Remove from
A common question among low-carb-diet enthusiasts is "what do I eat for snacks"? Because snack foods like potato chips, candy, ice cream and cookies are all off-limits on low-carb diets, it's easy to find yourself wondering what to eat in between meals. Having a good selection of low-carb snacks on hand can keep you from giving into temptation and can make your low-carb lifestyle more enjoyable.
Snack Ideas
Cheese is one of the more common low-carb snacks. Dieters often turn to cheese sticks or cubes because they're fast and convenient. Cheese can also be used to quell cravings for the crunchy texture of potato chips. Simply place cheese cubes or small piles of shredded cheese on a microwave-safe plate and cook until the cheese melts and becomes crispy. Try spreading cream cheese on slices of deli meat and rolling it up into pinwheels. Some low-carb plans also allow you to have cottage cheese or ricotta cheese.
Vegetables may seem boring, considering they're usually a part of your meals, but there are several ways to make vegetables interesting snacks. Try making a dip out of cream cheese and your favorite herbs or seasonings and dipping a variety of raw vegetables into it. Use lettuce leaves to make quick and easy wraps filled with chicken, tuna or egg salad. Celery sticks are a great vehicle for low-carb dips or sugar-free peanut butter. Vegetables also make great "secret" additions to low- carb shakes and smoothies. When blended in, you hardly taste them, but get all the nutrients. Gourmet-food lovers might enjoy a tomato and fresh mozzarella salad.
Try protein- or meat-based snacks, such as hard-boiled or deviled eggs, sugar-free beef jerky or crispy baked tofu. You can make another type of mock potato chip by microwaving pepperoni slices until they are crispy. Nuts and seeds are also great high-protein snacks, but must be eaten in moderation and are not allowed in all phases of some low-carb diets. Try sunflower seeds, pumpkin seeds or almonds.
Finally, convenience foods for low-carb diets are easier to find than ever. When purchasing convenience foods, be sure to read the labels and avoid excessive amounts of sugar substitutes and sugar alcohols, which stall weight loss in some people. Convenience foods include sugar-free gelatin, low-carb snack bars, low-carb cookies and low-carb ice cream treats. Some people find they can eat these foods occasionally, while others find they can't eat them at all.
A puree is a cooking term used for a specific consistency of blended foods. When you have fresh chipotle peppers, which are jalapeno chiles that have been dried over smoke, you can finely blend the peppers to use for salsa and other Mexican cuisine recipes. You can blend fresh chipotle peppers by themselves, but for a more tasteful puree you should add other cooked ingredients to the peppers. Make sure that your peppers are dried and ripe before using them in your puree.
Instructions
1. Wash all of your chipotle chiles under cool running water. Cut off the stems from the chiles using a sharp knife and then let the chiles dry on a paper towel for 10 minutes or longer.
2. Add 6 cups of cool water, 1 cup of tomato paste, 1 cup of packed brown sugar, ¼ cup of red wine vinegar, ¼ cup olive oil, 2 tbsp. of achiote paste, 2 tsp. of salt and 4 oz. of the dried chipotle chiles to a large pot and stir well. Cook the ingredients together on your stove over high heat.
3. Let the mixture come to a boil and then simmer for at least 30 minutes. Continue stirring every five minutes to avoid any sticking. Also, make sure to not let the mixture boil at all to avoid over-cooking.
4. Remove the pot from heat and wait at least 10 minutes for the mixture to cool. Pour the mixture into a blender and press the "Puree" button on your blender. If you don't have a "Puree" button using low-blending speed until the mixture is completely smooth.
5. Pour your mixture into an airtight container and store it in your refrigerator. For the best results, keep your chipotle puree stored no longer than three day. You can heat up the mixture or use it in other recipes.
While the Houdini looks like no other corkscrew you've ever seen, and can be intimidating with its complex design, a few simple tips and a basic walk-through will have you sipping wine with ease.
Before Using the Houdini
The Houdini (or "Rabbit") corkscrew has an interesting design. If looking at it from the bottom, there are two similar side handles (or rabbit ear handles), flanking the central focus--the corkscrew/spiral/worm. Stretching back from these two devices is the top handle, which will be used to raise and lower the corkscrew.
Also included in many packages of the Houdini is a foil cutter. This is important, as you should always remove the foil from the top of the bottle before using the Houdini. There is a nonstick coating on the spiral, which can be stripped away or damaged if drilled through foil. On a similar note, if there is a wax coating on the cork, remove it as well. Wax on the spiral will damage the coating and render it ineffective. If you forget this step, or use it incorrectly and get wax on the spiral, you can clean it by unscrewing the round nut under the top handle, taking the spiral out and finishing by boiling the spiral in a pot of hot water until the wax falls off.
Using the Houdini
Once any covering is off of the cork and the spiral is clean, you are ready to pull the cork out. To do so, grab the Houdini by its rabbit ears with your left hand. With your right, raise the spiral into the up position by holding the top lever and lowering it. If done correctly, the pointed tip of the spiral should be close to flush with the rabbit ears. Place the corkscrew over the bottle, positioning the tip of the spiral in the middle of the cork. With a strong grip, close both ears of the Houdini around the neck of the bottle, and make sure to retain that strong, snug fit with your left hand on both the ears. Raise the top handle with your right hand; this will insert the spiral into the cork. And finally, lower the top handle to pull the cork out of the bottleneck. After removing the Houdini from the wine bottle, it is just as easy to remove the cork from the Houdini. With the cork still on the spiral, raise the top handle (essentially lowering the cork), and grip the cork strongly with the rabbit ear handles. And then simply lower the top handle, pulling the spiral from the cork. You are now cork-free, and able to enjoy your beverage of choice.
Tags: with your, both ears, left hand, lower handle, pull cork
There is nothing more savory or traditionally American than serving up a delicious entree composed of succulent barbecued chicken breasts. Many people have the wrong impression about properly grill BBQ chicken at home. There are proper ways to go about preparing and marinating the meat that will yield you the most tender and sweetest-tasting BBQ chicken that you have ever eaten. These easy steps show you how.
Instructions
1. Get the ingredients. The local grocery store will have everything that you need. Look for a 30-minute mesquite marinade for the chicken.
2. Prepare the chicken. Place the chicken breasts in a 12 by 17 glass baking pan. Apply generous amounts of the mesquite marinade and refrigerate for at least 30 minutes.
3. Heat your oven on high-broil at 500 degrees for at least 10 minutes.
4. Broil the chicken evenly. Place the chicken, evenly spaced, on the broil pan and cook for 7 minutes per side.
5. Baste the chicken after it has cooked on each side for 7 minutes. Baste generously with BBQ sauce and cook for another minute.
6. Use your tongs to flip the chicken over on the broil pan. Baste generously with BBQ sauce and grill for an additional minute.
7. Remove from heat, allow the chicken about 5 minutes to cool and then serve with your favorites sides.
A roux is made up of equal parts of wheat flour and clarified butter. Variations of the mixture include white roux -- cooked until the mixture combines and loses its flour flavor, but not long enough to achieve color -- and darker rouxs such as blond roux and brown roux, which are cooked longer, until they begin to color. Roux is used to create soups, gravies and sauces.
Versatility
A roux thickens and adds richness to the flavor of various dishes. The roux you choose will depend upon the dish you're preparing. Roux acts as a thickening agent in several of the mother sauces of French cooking. Blond roux is used as a thickener for stock-based sauces such as veloutes. Brown roux is used for roasted stock sauces and to prepare an Espagnole.
Labor-Intensive
Roux is very labor-intensive. The mixture cannot be left unattended. It requires constant attention and stirring. This makes roux a difficult item to prepare for those without the stamina or mobility required to sustain the agitation needed. If you cannot keep up with the constant stirring, you may wish to try a recipe for a microwave roux, which needs only intermittent stirring.
Malleability
Using traditional ingredients means adding fat and flour to your food, which is not good if you are on a low-fat or gluten-free diet. While you can make substitutions, the result may not be considered a traditional roux. Depending upon the culture and cuisine from which you draw, a roux may include lard, rendered fat, clarified butter or vegetable oil. You may substitute other flours for wheat, but you will likely not obtain the same flavor and consistency. For simplicity, you can use water and flour, a blend called a "cowboy roux." You can also use toasted flour alone, without the fat, or substitute thickeners such as corn starch for flour.
Problems
Roux can be a difficult item with which to work, as the components can separate if they are blended at the wrong temperature. The addition of roux to a dish may lead to lumps or a failure to thicken. Generally, darker roux has less thickening power, but offers more flavor. Darker roux can be easily burned as you prepare it. To prepare any roux properly, you may need special equipment, such as a flat whisk or roux whisk to get the ingredients to the proper consistency. According to the Gourmet website, these tools are specially made to fit shallow pans with a large surface area, like the pans used to make roux.
Tags: clarified butter, difficult item, roux used, roux which
Chocolate fondue is the perfect ending to any meal.
Chocolate fondue is one of the most sinful chocolate delights ever imagined. Rich, warm chocolate covering tasty bites of cake, fruit and a variety of other dessert foods tops off almost any meal just perfectly. Enjoy delicious chocolate fondue at home and treat your friends and family members to a delectable dessert to die for.
Process
Melt chocolate slowly in a fondue pot or double boiler. You may use any kind of chocolate--from rich gourmet chocolate designed for fondue use to a milk chocolate bar from your grocery store candy aisle. The most important factor is to heat it slowly.
Warm the pan where you'll be heating your chocolate before putting the chocolate in it. Once the water boils in a double boiler, be sure to turn it down to a simmer before adding the chocolate. If using a candle-lit fondue pot, allow the flame to warm the pot for about 3 minutes before introducing the chocolate. If using an electric fondue pot, be sure to follow manufacturer's instructions.
Dipping Foods
Some delicious dipping foods for your chocolate fondue include, but are certainly not limited to, fruits, nuts, pretzels, cubes of pound cake, cubes of brownies, cubes of Rice Krispie squares and whole or broken cookies.
Try to trim any loose crumbs from cake and other baked goods, so the pot of chocolate doesn't become littered with crumbs. Keep cubed food small--a little bigger than dice is perfect.
Most foods will be able to be dipped on fondue forks, but a few items like nuts and pretzels won't. Have some long-handled teaspoons like iced tea spoons available for such foods.
Mishaps
Occasionally there are a few mishaps that occur with chocolate fondue. Most of them are fixable. For example, if the chocolate starts to get too thick, crusty or lumpy, stir in just a little bit of vegetable or canola oil. Start by adding a couple of teaspoons and stir. Add a little more as needed and continue stirring until the lumps disappear.
Chocolate can stick to the bottom of the fondue pot or double boiler. If this happens, the method used to dip your food is key. Don't scrape your food or fondue fork along the bottom of the pan. This will release the burned chocolate and spread the taste throughout the pot. If the burned chocolate is allowed to remain undisturbed it won't affect the taste.
The active pursuit and capture of a monster catfish is the dream of many an angler. However, there is more to catching this whiskered bottom dweller than is immediately apparent. The elusive and clever catfish is unlike any other; this is due, in part, to the highly developed sense of smell that can be attributed to the barbels protruding from their nose and upper jaw. Well-informed fishermen can exploit this trait by choosing bait with a strong scent, such as cheese, crawdads, clams or chicken livers, that will attract hungry catfish.
Instructions
Chicken Livers
1. Purchase chicken livers at a grocery store. The blood in the liver is a powerful attractant for both channel cats and blue catfish.
2. Cut the chicken livers into bait-size pieces with a small pocket knife. Then place one piece of liver on the hook, running the barb through the meat a single time. Multiple punctures will damage the structure of the bait, making it difficult to work with.
3. Cut a circular piece of nylon about 3 inches in diameter from a pair of old stockings. Wrap the material around the bait.
4. Secure the nylon with a clean rubber band. Catfish are very sensitive to foreign scents, so recycled rubber bands are not recommended.
5. Cast your line using a lob cast rather than a fast snap to help the bait stay on the hook. Then wait for the meaty smell of chicken liver to spread throughout the water and lead the catfish to you.
Dough Balls
6. Increase the appeal of your chicken liver bait by combining it with cheese. Start by simply cutting three pounds of cheese into cubes and placing them in an old five-gallon bucket.
7. Add enough boiling water to the cheese to cover the cubes completely and then mash the cheese until smooth.
8. Blend two pounds of chicken livers and add them to the mashed cheese. Stir until the two are well blended.
9. Cover the bucket loosely and place in a warm, sunny location for three to four days.
10. Remove the lid and stir in enough flour to make a stiff dough. Roll the dough into balls and use as bait.
Filling homemade vinegar bottles is a pleasurable experience. However, sealing them can be a challenge. But with the right equipment and a bit of direction, even the most novice of bottlers can successfully seal a homemade vinegar bottle.
Instructions
1. Measure the diameter of the opening of your vinegar bottle.
2. Mark the dimensions of the opening onto a medium-sized piece of cork.
3. Cut out a cork stopper from the piece of cork that is 2-inches high and a hair larger than the diameter of the opening of the bottle.
4. Trim the edges of the cork stopper with a utility knife or a vegetable peeler so that it is tapered. The top should be 1/4-inch larger than the bottom.
5. Place the cork stopper into the opening of the bottle. Make sure there is enough cork at the top to easily open the bottle.
6. Tie a piece of 4-inch-long ribbon around the cork.
7. Dip the entire head of the cork into melted wax and allow to dry. Repeat the process three or four times until you have a good seal.
You must go through a licensed distributor to ship wine.
Sending a bottle of wine to someone you know in a different country may seem like a simple thing to do. However, if you are unaware of the U.S. laws regarding the shipment of alcohol, this simple task may become difficult. The United States Postal Service prohibits the shipping, within and out of the U.S., of any liquor that contains 0.5 percent or more of alcohol. Companies such as UPS and FedEx allow the shipments of alcohol provided that you, the shipper, have a liquor license. The easiest way for you to have wine shipped abroad would be through a distributor who has a valid state liquor license.
Instructions
1. Confirm that the recipient's country allows the shipment of alcohol. You can view a list of eligible countries online at Fedex or UPS.
2. Look for a wine wholesaler or dealer in your area by browsing the phone book or Internet. Contact the company and ask if they make international shipments of wine for customers. If you have a particular type of wine you wish to ship, see if the wholesaler will ship it directly.
3. Choose the wine you wish to be shipped either through the licensed company you have selected or bring them your own selection of wine. Make sure to wrap your wine bottles in bubble wrap that is at least 1 inch thick and place the bottles in a cardboard box filled with packing popcorn. Close the box and shift it around to see if it is tightly packed. If you feel too much movement, add more packing material. Secure it thoroughly with packing tape.
4. Address the package and deliver it to the wine distributor. Pay the company to send the wine.
Tags: liquor license, shipment alcohol, through licensed, wine wish, with packing
Wines can be collected like rare books and enjoyed after they've acquired some age, or enjoyed immediately. If you're starting a wine collection, formulate a strategy based on how much you drink, what type of wine you enjoy and how much you're prepared to spend.
Instructions
1. Start with a small inventory of 50 to 100 bottles, including two cases (12 bottles each) of wine for aging and a case of your favorite drinking wine, either white or red.
2. Taste, taste, taste! Tasting wines will help you discover your personal preference. Avoid buying wines just because they received a high rating from professionals or friends. See if you like them before you make an investment.
3. Balance your inventory. Indulge in one or two wines you particularly enjoy, and mix in bottles of other varietals and regions to suit guests' palates.
4. Save by stocking up on aging wines in their youth when prices are lower. Talk to someone at a reputable wine shop and get suggestions on particular wines that would benefit from aging. Bordeaux, Barolo and Brunello usually take up to 10 years of aging and can be purchased for a song ($15 to $20 a bottle) in their infancy. Some whites, such as grand cru and premier cru white Burgundy, high-quality white Bordeaux, German Riesling, Sauternes and Gewu"rztraminer, can benefit from aging as well.
5. Add several bottles of aperitifs and dessert wines. Dry sherry, champagne and sparkling wine suit late-afternoon sipping. Sauternes, vintage port and late-harvest Rieslings offer an after-dinner treat. See Select Good Champagne.
6. Draw the line on buying more than a case of wine if it's a new vintage or blend with no proven track record for aging; the merchant won't be able to give you an accurate estimate of how long to hold onto it before drinking.
7. Know what you own and be able to find it quickly. Make a database of your cellar's inventory. Give each wine a location number and listing, and include the wine's name, vintage, producer, appellation, vineyard name, region, country, type (red, white, rose', sparkling and so forth), quantity owned, price paid per bottle, value (latest estimated worth), and size of bottle (half-bottle, magnum and so on).
8. Keep the temperature of your wine closet, refrigerator or cellar between 50 and 65 degrees F (10 and 18 C) for reds, and 45 to 60 degrees F (7 to 15 C) for whites, or as directed by the vintner or wine merchant.
Tags: benefit from, benefit from aging, each wine, from aging
Marinades can infuse flavor, tenderize meats and even make them juicier. Different types of marinades provide different results. If tenderizing chicken is your objective, then consider using yogurt to get the most tender meat possible. You'll have to plan ahead to get the full benefit of the yogurt mixture. For this kind of marinade you'll need at least an hour, but preferably the meat should rest overnight. Don't skimp on flavor - you'll need to use yogurts that contain fat.
Instructions
1. Set a glass baking dish aside to hold your marinated chicken. Place 1/2 cup of yogurt in a glass bowl. Add 2 tsp. of chili powder and 1 tsp. of ground coriander to the bowl.
2. Grate the skin of a medium-sized lemon, and add the zest to the bowl. Cut the lemon in half and squeeze the juice into the bowl. Remove any lemon seeds that slip out.
3. Mix the ingredients together using a wire whisk. Mince two to three cloves of garlic and add them to the bowl, and mix it in.
4. Place the chicken in the glass baking dish. Pour the yogurt marinade over the chicken. Cover the chicken with plastic wrap and place it in the refrigerator.
Although mini bagel bites are considered to be more of an appetizer, they are quick and easy to make for lunch when you or your children are in a hurry and on the go. They can also be made ahead and stored in the fridge on a plate covered with cellophane for your middle school or high school children when they get home from school, a sporting event, or other activity. You can also make bagel bites with your toddler or preschool age child for a fun weekend lunch or snack.
Instructions
1. Place the bagels cut side up on the baking sheet or microwave safe plate.
2. Spread the desired amount of pizza sauce on each bagel half.
3. Put the chopped onions and bell peppers on top of the bagels.
4. Sprinkle the cheese(s) on top of the vegetables.
5. Bake for seven to eight minutes or until the bagels are hot and the cheese(s) melted.
6. If microwaving, follow steps one through three above, placing the bagels on the microwave safe plate instead. Microwave for one minute to one minute and thirty seconds or until the cheese(s) is melted.
7. Let cool until the bagel bites can be picked up and eaten.
Tags: bagel bites, cheese melted, Make Mini, Make Mini Bagel, microwave safe
Mashed potatoes are a tradition around the holidays.
Mashed potatoes are a favored side dish all over the country, and pair well with meat entrees. If you want to impress your family or dinner guests, try spicing up plain mashed potatoes with a little dill. This simple recipe is sure to add a sweet kick to your mashed potatoes.
Instructions
Cooking Potatoes
1. Peel potatoes and wash them.
2. Chop potatoes into 1-inch pieces.
3. Fill the saucepan with water and add potatoes and a dash of salt.
4. Bring the water to a boil over high heat. Once it begins to boil, turn the heat down to simmer.
5. Allow the potatoes to boil for 10 minutes or until tender enough to cut with a fork.
6. Drain the water from the pan and pour the potatoes into a large mixing bowl.
Mashing and Seasoning
7. Mash the potatoes with a hand masher until they are free of lumps.
8. Stir in low fat milk, buttermilk and dill and mix thoroughly.
9. Serve immediately with salt, pepper and butter.
Tags: mashed potatoes, potatoes into, potatoes with
Fruit not only tastes good but is also good for you. Many people do not get the required amount of daily fruits and vegetables in their diet. An easy way to increase the amount you eat is to make a fruit salad. Whether it is spring, summer, fall or winter you can mix up a delicious bowl of fruit that can be served with a meal or as a snack.
Springtime Fruit Salad
For a light, refreshing salad perfect for springtime, use cantaloupe, honeydew melon, blueberries and fresh strawberries. Cut the cantaloupe and honeydew melon into small cubes and slice the strawberries in half. Place melon and berries in a glass bowl. Lightly toss the fruit with store bought key lime yogurt just before serving.
Summertime Fruit Salad
Summertime is a good time to serve fresh fruit salads. Fruit is easily found at farmers' markets and roadside stands or can be freshly picked from local farms. An easy fruit salad to prepare consists of watermelon, kiwi, blackberries and strawberries. To make, cut a watermelon in half lengthwise. Using a melon baller, scoop all of the watermelon out and place it in a large bowl. Add the blackberries, peeled and sliced kiwi and strawberries. If desired, drizzle with honey and lightly toss. Place the fruit back in the watermelon halves. Cover with plastic wrap and chill overnight. Serve with whipped cream.
Autumn Fruit Salad
During the months of fall, try a fruit salad made with red and green apples, bananas, pears, red grapes and sliced almonds. To make the salad, core and cut the apples and pears into bite-size pieces and place in a large bowl. Add banana slices, grapes and almonds. Toss the fruit with a mixture of vanilla yogurt, cinnamon, ground nutmeg and ginger. Chill until ready to serve.
Wintertime Fruit Salad
During the winter months, fresh fruit is not as easy to find, however, a fruit salad can still be enjoyed by using canned grapes, canned pineapple, mandarin oranges, maraschino cherries and bananas. Drain all of the canned fruit and place in a large bowl. Peel and slice bananas into bite size pieces and mix with the canned fruit. In a separate bowl, whip heavy whipping cream until thickened. Add granulated sugar to the whipping cream until the desired sweetness is met. Gently stir the whipped cream into the fruit. Refrigerate the salad until it is ready to be enjoyed.
Tags: Fruit Salad, large bowl, place large, place large bowl, canned fruit, cantaloupe honeydew
Food is important at a quinceanera, especially the cake.
For Hispanic teen girls, their 15th birthday--marking the year they become young ladies--is a celebration filled with tradition and rites of passage. The family throws a party, the young lady dresses like a princess and all her friends and family, including her Court of Honor, gather to congratulate her. The event is in the planning stage for months--even years--and food, especially the quinceanera cake, is central to the entire celebration.
History
La Quinceanera, Spanish for "15" and "age," originated with Mexico's pre-Colombian Aztecs some 400 years ago and spread to other Latin cultures, including the United States. Some American families meld Hispanic and American traditions by throwing a quinceanera-style gala for a Sweet 16 birthday. These can include all the quinceanera traditions -- the Court of Honor, religious ceremony, waltz, ceremonial changing of flat shoes for high heels, reception and a tiara with the number 16. Central to the celebration is food for friends and family, whichever year it's given.
Food for Less
Food can be a large part of the expense, but if you prepare your own food and bypass the caterer, you can save your budget for other things. Even if you lack time to cook yourself, local delicatessens or supermarkets package pre-made hors d'oeuvres and canapes. Perhaps the birthday girl has a favorite restaurant. Talk to them and get a price for supplying her favorite dishes for your party. When planned in advance, they can deliver on time and you can keep dishes warm by renting warming trays.
Traditional Food
Traditional foods popular for La Quinceanera include different types of enchiladas, rice and beans, corn-wrapped tamales and a variety of tacos. A barbecue or a fajita buffet are also popular, whether catered or made by the family. Mole, a chocolate sauce used for a variety of dishes, cabrito, a roasted goat dish from Monterrey, picadillo, ground beef that can be eaten alone or used in tamales and tacos, and pan de polvo--a special sweetbread--are traditional crowd-pleasers.
New Traditions
Quinceaneras choose a theme for their special birthday party, based on their favorite movie, hobby or interest. These can range from a traditional princess to an adventurous disco, and the costumes, decor and food are picked to match.
Examples are chili, chips, guacamole, stuffed mushrooms, tuna salad and cocktail wieners in barbecue sauce for a '60s theme. A luau with sushi, fresh pineapples, macaroni or potato salads, barbecue ribs, egg rolls and teriyaki provides nontraditional fare for a fun celebration.
Cake
Traditional food at a quinceanera ends with a fancy cake, usually decorated to match the theme. Whether created by a family member or a local bakery, it normally has a doll on the top. Many quinceanera cakes have staircase winding up the side. Seven dolls line each side, as if a court of 14 were climbing up to the main quinceanera doll as a symbol of the last childhood toy. Elaborate cakes might have a fountain cascading down the side. Other traditional desserts include arroz, a creamy rice pudding, or sweet pan de polvo, Mexican shortbread flavored with anise and cinnamon.
Tags: Court Honor, friends family, Traditional Food
Boudin is a name given to a family of sausages that have their culinary roots in French/Belgian cuisine. As more Europeans left the Old World to try their fortunes in the Americas, boudin traveled with them and gained a foothold in communities with large French populations, such as Canada and Louisiana. Boudin sausage comes in a variety of different styles, including a New World take on the dish made with alligator instead of the traditional pork. The most common variety of boudin is "boudin noir", which is a sausage made with pig's blood and other ingredients.
Instructions
1. Find a source for fresh pig's blood in your area. Most grocery store butchers do not carry blood, although some can order it for you. Contact local farmers in your area to see if any have plans to butcher their pigs soon. Barring that, you may have some success tracking down frozen pig's blood at an ethnic farmer's market. Because this part of the process may get drawn out, wait to purchase the rest of your sausage-making ingredients until you have obtained the blood.
2. Mince the onions and "sweat" them in a pan for 30 minutes with the lard. Sweating the onions simply entails cooking them over very low heat, covered, and stirring only occasionally. You want to make the onions fragrant and translucent, and do not want them to take on any color. When finished, drain off the excess fat (reserved for sweating the apples later on) and allow to cool to room temperature.
3. Repeat this same mincing and sweating process for the apples, heating the apples for just 10 minutes. Since the apples have a higher sugar content, they may take on a little more color than the onions did as the sugars caramelize. After 10 minutes, drain and set aside to cool to room temperature.
4. Trim all excess fat and sinews from your pork loin. There should be no white parts on the meat when you are done.
5. Slice the pork loin into long strips about an inch wide. Cut across the grain of the meat about every half of an inch to create small chunks.
6. Cut up the fatback in the same fashion as the loin. Toss the two together in a large bowl, cover, and place in the freezer while assembling the rest of the ingredients. Chilling these components now will prevent them from being "cooked" by the friction created during the meat grinding process later on.
7. Send the loin/fatback mixture through the meat grinder.
8. Soak the sausage casings in warm water for 15 minutes, then rinse with cold water.
9. Cut the casings into the desired lengths, if you are not creating one large length of sausage and would prefer several smaller sausages.
10. Break up the pig's blood. Because the blood will coagulate the longer it sits around before cooking, you will need to break it up with an immersion blender before proceeding.
11. Combine the apples, onions, ground meat, and spices in a standing mixer. Once combined, slowly add in the pig's blood and the remaining ingredients.
12. Stuff this mixture into the cleaned casings, tying off the ends.
Cooking Boudin
13. Bring a large pot of water to a simmer, and poach the sausages in this water.
14. Test sausages for doneness by inserting a probe thermometer into one end. The sausages are ready when they reach an internal temperature of between 165 and 170 degrees Farenheit. You should test the sausages for doneness when they change from a bright purplish color to a brown/grey color.
15. Rinse the sausages in cool water, and refrigerate.
16. Freeze any portion of the sausage you will not be consuming within 24 hours to ensure the best flavor.
17.Sear the sausages in a hot pan until golden brown. Serve with sauteed apples, onions, and saurkraut, or with a side of buttery mashed potatoes.
Tags: apples onions, cool room, cool room temperature, made with, pork loin, room temperature, sausages doneness
Pilau rice is a basic recipe that lends itself to many variations. Most of the ingredients are quickly stir-fried, but steam the rice with the other ingredients to create a very aromatic dish. This colorful Indian dish is simple to prepare and nutritious to eat. Serve poultry or beef when you make this Indian pilau rice side dish.
Instructions
1. Wash and drain the rice to make Indian pilau rice. Then soak the rice in cold water for one-half hour and drain it before it is cooked.
2. Prepare the ingredients and spices so they will be ready to put in the pan when the oil is hot. Put the water in the small pan and bring it to a boil.
3. Replace or add ingredients to change the taste when you make Indian pilau rice. Use garlic, ginger, nuts, almonds, pistachios or dried fruit for a richer taste.
4. Use a large pan suitable for frying. Put 5 tbsp. of oil in the pan and heat it on a high temperature.
5. Add the green peas, nuts, cloves, cinnamon stick and cumin seeds and fry for two minutes. Put the shallots in the pan and fry for two more minutes, and then stir in the raisins, salt and turmeric.
6. Mix the drained rice in with the other frying ingredients. Hold the lid above the pot, add 1/3-cup of water; quickly put the cover on the pan and turn the heat down to low.
7. Wait 20 to 30 seconds and pour the rest of the water into the pan without lifting the lid any more than necessary; quickly replace the lid to keep all of the flavor and aroma in the pan. Gently simmer for 12 to 14 minutes, and don't lift the lid unless it is necessary.
Tags: Indian pilau rice, Indian pilau, make Indian pilau, pilau rice, rice with
A home made smokehouse can turn out cured meats like ham and jerky.
Smoking is a way to preserve or add flavor to meats, fish, cheeses and other foods. Building a smokehouse can be a complex or relatively simple undertaking. Cold smokehouses expose foods to smoke at a temperature of less than 100 degrees. Hot smokers use temperatures higher than 100 degrees. A smokehouse is composed of a firebox to generate the smoke and a "house" or enclosed space where the food is either hung or draped across racks to dry.There are a few different options for building your own smokehouse.
Old Refrigerator Smokehouse
According to The End Times Report, a survivalist web resource, a simple smokehouse can be built using an old refrigerator, masonry pipe and bricks for the firebox. If the refrigerator has interior plastic paneling it needs to be removed and replaced with sheet metal and the firebox should be built in a trench a few feet away from the refrigerator with the exhaust tube (which will channel the smoke to the refrigerator) angled slightly up. The End Times Report recommends maintaining a temperature of around 100 degrees for curing thin strips of jerky and about 130 degrees for larger cuts, like hams.
Walk-in Masonry Smokehouse
According to Adam Marianksi, author of "Meat Smoking and Smokehouse Design," a large, walk-in smokehouse can be built using concrete blocks and a wooden roof. Marianski says this design provides excellent insulation, but may be more useful for a butcher or someone who will be curing large quantities of meat. According to Marianski, building a masonry smokehouse of this type requires a foundation built below the frost line for best results.
Cold Smoker
According to Cowgirl's Country Life, a do-it-yourself country living blog, a cold smokehouse can be built using cinder blocks for a foundation to support a wooden house for smoking and a metal barrel cut down to down to a reasonable size for a firebox. The Cowgirl's design results in a smokehouse about 6 feet tall, 4 feet wide and 3 feet deep.
Tags: built using, smokehouse built, smokehouse built using, Smokehouse According, than degrees, Times Report
Potatoes are a versatile food that can be prepared in many ways. When it comes to baked potatoes, the topping choices are endless and can take the potato to a whole new level of deliciousness. It seems like almost anything could be put on a baked potato, but some things might be a little better than others.
Vegetables
Baked potatoes taste delicious with other vegetables on them. Broccoli is a vegetable often seen as a topping on baked potatoes, but spinach, onions, tomatoes and sauteed mushrooms are some other tasty choices. Sauteing vegetables with some fresh, minced garlic can add extra flavor to the vegetables, making the potato topping even better. You can use any vegetable you like for a healthier topping choice.
Meat
Meat and potatoes are a well-known combination of food, so consider putting the meat on top of the potato. Bacon can make almost anything taste better and would make a great topping for a potato. Chicken teriyaki and marinated steak are both delicious choices . Chopped ham and even hot dogs have been known to sit atop a potato. Whatever meat you like, chances are, it will be even better served as the topping on a potato.
Other Toppings
The traditional toppings of a baked potato are not to be forgotten. Butter, sour cream, cheese and chives are common toppings that taste delicious. Try adding some minced garlic to butter to give it some extra zest or mixing a few different cheeses together. Mixing plain yogurt with onion mix is a low-fat, healthier option to sour cream, without having to sacrifice taste. Some people even enjoy sauerkraut or salsa on potatoes.
Combinations
Combining a few of these toppings on a potato is the tastiest option. Broccoli, cheese and bacon bits, or spinach, mushroom and cheese are a few examples. Sauteed chicken, cheese and marinara sauce for an Italian twist on the baked potato. Ham and pineapple work just as well on a potato as on a pizza for the Hawaiian lovers and marinated steak, onions and peppers are delectable. Whatever your tastes are, combine them, put them on a potato and make a meal of it.
Tags: almost anything, baked potato, even better, marinated steak, minced garlic, sour cream, taste delicious
Snake was a main staple on the table of early settlers. When cooked correctly, snake is quite flavorful and appetizing. So if you are adventurous and want to taste something a little out of the ordinary, here are some suggestions on cook snake.
Instructions
1. Skin the snake prior to cutting into pieces. First, cut the head off with a sharp knife. Then, using the same knife, slit the skin down the body of the snake 5 inches. Grab hold of the slit skin in one hand and the meat underneath in the other and pull the skin downward and away from the meat.
2. Cut the meat into small serving size filets using the sharp knife. Rinse the filets under cold water and pat dry.
3. Pour a 1/2 cup of vegetable oil in a medium skillet and heat over a medium flame. Sprinkle salt and pepper generously on the filets. Dip the filets in buttermilk and then dredge in flour.
4. Add the filets to the oil in the skillet and cook for 4 to 6 minutes on each side. Filets should be golden brown in color.
Sake is traditionally served in wooden or ceramic vessels.
You can serve rice wine in multiple ways. Rice wine, also called sake, is served differently depending on how traditional you want to be. The authentic Japanese manner of serving rice wine is complex and closely related to Japanese manners and customs. Keep in mind that sake has a higher alcohol content than most beers or lagers, but contains significantly less alcohol than vodka or whiskey.
Instructions
Serving Sake
1. Chill or warm your sake unless you want to drink it at room temperature. Ginjo sake is usually chilled, while the junmai class should be drank at room temperature or slightly chilled. Genshu sake benefits from being warmed.
2. Pour your sake into a pitcher if you're serving it the Japanese way. The Japanese use a ceramic or wooden pitcher, called a tokkuri, and matching cups called guinomi or ochoko. Traditionally, sake drinkers do not pour their own glass.
3. Serve food that complements sake. Salty foods, such as pickles, complement sweet, heavy varieties of sake. Lighter sakes can be served with fish, especially Japanese preparations such as sushi or sashimi. Jumai sake is best served with cheese and other dairy.
Heating Sake
4. Heat your sake if it's the right variety, or if it's inexpensive. The correct temperature for warm sake is between 100 and 104 degrees Fahrenheit.
5. Pour your sake into a tall jar or flask. Heat a pot of water until it boils and take it off the burner. Put the jar of sake into the pot and check it periodically. Sake is considered "warm" when bubbles well at the bottom but do not rise, and "hot" when the bubbles rise.
6. Drink your sake quickly after warming. Do not allow it to sit. Sake oxidizes rapidly when it is opened, and warming a liquid will speed up any chemical reactions taking place.
Tags: your sake, sake into, Pour your, Pour your sake, room temperature, served with, when bubbles
Molded gelatin is a great alternative to standard sheet gelatin.
Molded gelatin desserts are a traditional family sweet that have been used for many generations. Although the use has dwindled recently, it is a still just as enjoyable to make with children and can even be used a centerpiece. Powdered gelatin is heated, than refrigerated to gain its elasticity, and the molds can be prepared up to a few days ahead of use. The combination of fruit with gelatin creates a unique flavor combination that is simple to make with practice.
Instructions
1. Combine the fruit gelatin with the flavored gelatin in a large bowl, and add five cups of boiling water.
2. Place bowl in the refrigerator until it has partially cooled. Spray mold with cooking spray.
3. Fold in fruit into the gelatin gently, then pour into prepared mold. Refrigerate until firm.
4. Pour very hot water into a large bowl. Insert a knife around the edge of the mold about an inch deep. Dip the mold into the water for about two seconds, making sure water doesn't get into the mold.
5. Place the serving plate over the mold. While holding onto the platter and the mold, flip them over so that the serving plate ends up on the bottom. If the gelatin does not come out, tap the top of the mold a few times. Remove mold and refrigerate immediately.
6. Garnish gelatin with fruit or whipped cream just prior to serving.
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Cheese is a favorite food of many people, and it can be found in most households on a regular basis. The only problem with buying a big hunk of dairy goodness is that sometimes the cheese will begin to get moldy before you finish using it. There is a quick and easy method you can use to prevent cheese from passing before its time. You almost certainly already have the required items in your home, and the following article will show you use them to prevent mold on your cheese.
Instructions
Mold proofing the cheese
1. Fill a small pan with 2 cups of water.
2. Pour 1/4 cup of salt into the water.
3. Stir the water to mix it with the salt.
4. Dunk a paper towel or napking in the salt water mixture and let it soak for one minute.
5. Remove the paper towel from the pan and wrap the cheese with it.
6. Store the cheese in the fridge as you normally would, the salt water wrap will help preserve the cheese, and you won't have to worry about mold for quite a while.
Granola is made of grains, nuts and some dried fruits.
Granola is a popular ingredient in cereals, dishes and snacks. Granola is high in fiber and protein but some varieties -- such as processed granola bars -- can be high in sugar, fat and calories.
Identification
Granola is made primarily of rolled oats. A rolled oat is a whole oat or groat oat that has the outer hull removed, is steamed, rolled flat and flaked. Other ingredients in granola are nuts, such as almonds, sunflower seeds and other nuts. Dried fruit is also a popular ingredient in granola. Dried raisins are the most common, while dried apple pieces, dried banana pieces or dried apricot pieces can also be found in some granola mixtures.
Uses
Granola is popular as a cereal. Like a traditional cereal, milk can be poured over granola and eaten with a spoon. Fresh fruits can be added on top of a granola cereal. Granola can also be used in desserts, such as fruit crisps. Granola bars are also popular, though processing can make some granola bars high in sugars and fats.
History
The roots of granola lead back to the 19th century, when Sylvester Graham created the graham cracker. In the mid-19th century, Dr. James C. Jackson took the graham cracker and, after a process of breaking the graham cracker up and baking it, created what he referred to as "Granula." In the late 19th century Dr. John Harvey Kellogg took whole ground oats, baked them and broke them up; Kellogg also referred to this dish as granula, but was sued by Jackson and Kellogg changed the name to granola.
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Letter writing can inform manufacturers of opinions on their products.
Writing a letter to the manufacturer of a product, that you like or dislike, is a great way to inform the company of ways it can improve or maintain its current product. Through the Internet, writing to companies has become a simple and minimally time-consuming process. Whether submitting letters through traditional mail or delivering your thoughts through email, companies appreciate the time spent to help them improve their merchandise.
Instructions
1. Write your experiences -- good or bad. Having every detail of your interaction with the product will aid in the manufacturer in it's ability to resolve the issue or maintain current quality.
2. Examine the product about which you are writing to locate the manufacturer's address. If no address is present on the packaging, the Internet can be used to access the product's website and gather the appropriate postal address or email address of a contact representative.
3. Include the product name, all identifying product numbers, incident date and purchase price of the product in your letter or email. Such information allows the company to determine if this was an isolated incident during production or if any other factors have effected the product about which you are writing.
4. Include ways in which the company can resolve your issue or concern if they exist. Product replacement, a full refund of purchase price and coupons from the company for future purchases are all possible forms of retribution.
5. Write a letter that addresses all of your specific concerns, but keep comments as polite as possible, omitting profanity, harsh tones or threats.
6. Finish writing the letter and put it aside for 24 hours, distancing yourself from the experience and rereading the letter after you've had the opportunity to calm down and rethink any overly harsh statements.
7. Send your letter or email, confident in knowing that your correspondence is making a positive difference.
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