Silicone baking sheets turn even the worst cookie sheets into nonstick surfaces of the highest quality. Silicone distributes the heat evenly, meaning no more burned bottoms on cookies and other baked goods. Silicone quickly cools, too--the cooking stops once the mat is removed from the oven--helping prevent burns to both you and your baked goods. But perhaps the biggest benefit of switching to silicone is cleanup: Most residue wipes right off and requires no hard scrubbing to remove.
Instructions
1. Wash a new baking sheet before use in warm, soapy water, then let dry. Place the silicone baking sheet on top of a metal cookie sheet to lend it stability.
2. Spray the baking mat with nonstick cooking spray or oil lightly with cooking oil. Sprinkle flour on top of the oiled mat if baking a chocolate batter.
3. Place the food to be baked on the mat as you would a regular cookie or baking sheet. Bake cookies, meats and any other item you normally would cook on a sheet on the silicone mat.
4. Place the cookie sheet and baking mat on the center rack of a preheated oven. Close the oven and bake for 5 minutes less than usual for the specific recipe. Check to see if done at the end of the cooking time and add more time as needed. Silicone may speed or slow the baking time for certain recipes.
5. Remove the cookie sheet from the oven and slide the baking mat off and onto a cooling rack or trivet. Use a plastic or wooden utensil to remove the baked items from the mat.
6. Wash the baking mat in the dishwasher or in a sink of warm, soapy water. Avoid using abrasive scrubbers.
Boil Brussels sprouts in orange juice to minmize their offensive odor.
Brussels sprouts are an extremely nutritious vegetable that resemble tiny heads of cabbage. Brussels sprouts contain high levels of vitamin C, 1/2 cup of cooked brussels sprouts supplies 80 percent of the recommended daily allowance according to the U.S. Department. of Health and the Centers for Disease Control and Prevention (CDC). They are high-protein vegetables and contain significant amounts of beta carotene (vitamin A). They are not popular vegetables, being rated children's least favorite vegetable in a survey by England's Stroke Association. Many detractors complain of the odor of cooked Brussels sprouts. One way to reduce the odor level is to boil them in orange juice.
Instructions
1. Add water, orange juice and salt to stockpot.
2. Place stockpot on stove burner and bring the mixture to a boil.
3. Add Brussels sprouts to the boiling mixture.
4. Bring mixture to a boil, stirring occasionally with a large spoon.
5. Allow Brussels sprouts to cook until they are slightly tender; cooking for three to five minutes should do just fine.
Calamari, also known as bigfin reef squid, is a cephalopod commonly served in restaurants all over the world. They live primarily in warm waters from the Hawaiian Islands to Australia and Japan. They are often used in Mediterranean dishes, both deep fried and baked. This recipe prepares six servings of oriental calamari with vegetables.
Instructions
1. Thaw the frozen calamari in the refrigerator, and then slice it into thin rings. Pat the rings dry with paper towels, and heat the olive oil in a large saucepan over medium-high heat.
2. Transfer the calamari rings to the hot saucepan, and fry for 4-5 minutes, or until the rings turn white and begin to stiffen. Remove the calamari from the saucepan with a slotted spoon and set aside.
3. Add the chopped spring onions, chopped onion, crushed garlic cloves and sliced mushrooms to the saucepan. Toss the ingredients until they are all coated with oil, and then sprinkle the flour into the pan.
4. Pour the chicken stock into the pan, followed by the wine, soy sauce, grated ginger root, lemon juice and the calamari. Cover the saucepan and reduce to medium-low heat.
5. Simmer the ingredients for 50 minutes, stirring once every 10 minutes. Remove the ingredients from heat and serve immediately over a bed of steamed rice.
Tags: Make Oriental, Make Oriental Calamari, Oriental Calamari
Pumpkin is a nutritious food that is low in fat and loaded with antioxidants and fiber. Canned pumpkin is easy to find at your local grocery store and is available year round. Canned pumpkin can easily be added to everyday meals and snacks to add nutritional value. Pumpkin is very versatile in that it can add a sweet flavor to some foods or a warm spicy flavor to others. Follow simple, healthy recipes to easily and practically incorporate pumpkin into your diet.
Instructions
Pumpkin Yogurt
1. Mix 1 tbsp. of canned pumpkin into one serving of plain or vanilla yogurt. Greek yogurt is also a healthy alternative that has a high-protein content and zero fat.
2. Add cinnamon according to your taste. Nutmeg can also be added for a nutty, warm flavor.
3. Add a handful of granola to the top. The granola gives the yogurt a crunchy texture that resembles pumpkin pie.
Fruit Dip
4. Combine one 8-oz. package of Neufchâtel cream cheese, 1/2 cup of canned pumpkin and 2 tbsp. of honey in a bowl. Neufchâtel cream cheese is similar in taste and texture to traditional cream cheese, but it contains one-third less fat.
5. Mix for one minute or until the ingredients appear smooth.
6. The flavor of apples goes well with pumpkin.
Serve alongside fruit and crackers. Slices of apple, pear or banana will meld nicely with the flavor of the pumpkin. This low-fat dip is a creamy, sweet snack.
Sandwich
7. Combine 1/2 cup of canned pumpkin with 1/2 cup of peanut butter. Using natural peanut butter will reduce the sugar content of the mixture. Mix the ingredients together until they are smooth.
8. Cut a banana into thin slices. Spread the banana slices evenly over the surface of one piece of whole-wheat bread.
9. Spread the peanut butter and pumpkin mixture over a slice of whole-wheat bread. Combine the bread slices to create a healthy protein-packed sandwich. The sandwich can be enjoyed as a breakfast item or to get a pre-workout boost.
One of the essential elements of a Thanksgiving meal---or any turkey meal, for that matter---is good turkey stuffing. While boxed dressing can be tasty, nothing beats the flavor of homemade dressing made with all the right ingredients. Making your own stuffing is not as complicated as you might think and can be done whether you are a pro in the kitchen or not.
Instructions
Making the Stuffing
1. Lightly season two turkey legs with salt and pepper and place them in a roasting pan. Roast at 350 degrees for 30 minutes, then salt and pepper the turkey legs on both sides again, and place back in the oven for another hour. Remove the cooked turkey legs from the oven and let them cool until they can be handled. This recipe only calls for turkey legs, not any other type of turkey cuts.
2. In a mixing bowl, blend 4 cups of white cornmeal with 2 eggs and 2 cups of milk. Use an electric mixer or mix by hand until the mixture becomes a thick batter.
3. Add ½ tablespoon of poultry seasoning and 2 ½ tablespoons of shortening, oil or butter to the batter. Mix in 1/2 cup each of chopped onions, celery and bell pepper. Mix the ingredients well.
4. Pour the mixture into a greased 10-inch ovenproof skillet, such as a cast iron skillet. Bake at 325 degrees for 25 minutes until it is a light golden brown color.
5. Remove the turkey leg meat from the bone and shred it into bite-sized pieces. In a mixing bowl, lightly beat 1 egg and 2 cups of chicken broth, then add the turkey. Mix and pour into the skillet over top of the cornbread.
6. Return the stuffing mixture to the oven and bake for another 45 minutes. Remove from the oven and serve.
Tags: turkey legs, degrees minutes, from oven, mixing bowl, salt pepper
Wines are incredibly varied and come from all over the world. They are either red, white or blush, and come in varying degrees of sweetness and dryness. Sweet wines, which are frequently paired with desserts for an added sweet kick, are often white or blush and popular with wine drinkers who like a light, pleasing flavor.
Port
Port wine is famous for its brandy-enriched sweetness.
Originally created in the Douro Valley region of Portugal, port is probably the best-known sweet wine. It gets its particular sweetness by adding brandy during the fermentation process, which halts the process and allows more of the grapes' innate sweet flavor to remain. Brandy kicks up the alcohol content of port to 20 percent, making it a strong sweet wine. Wine Anorak recommends Vintage Ports, Late Bottled Vintage and Single Quinta Ports as the most desirable and highest-quality port wines.
White Zinfandel
White zinfandel is a cool, sweet summer wine.
This rose-colored wine is very easy to drink. Its sweetness is fruity and light, and it goes with just about anything. It's best served cold and is a popular summer wine. White zinfandel is a good "starter" wine for people who haven't had much wine before because of its lightness and drinkability. Wine Intro recommends Beringer or Sutter Home as two good white zinfandels to try.
Riesling
Light-bodied riesling is a versatile, fruity wine.
Riesling is a white German wine that can be either extremely dry or quite sweet; in every country but Germany, the sweet rieslings are very popular. The range of price and quality is extremely wide, but most sweet rieslings feature smooth, fruity flavors with hints of peach, pear and apple. Riesling is more versatile than most sweet wines and pairs well with seafood, cheeses, Asian food and, of course, dessert.
Moscato
Moscato is a popular dessert wine with a full, lush, fruity flavor.
Moscato, sometimes also known as muscat, muscadel or moscatel, is a super-sweet Italian wine that is generally relegated to the dessert part of the meal. Its flavor is powerfully lush, although not overwhelmingly so. Each vineyard is different, but in general moscato is strongly fruity, often with clear peach and apricot flavors. It is possible to find dry moscato, but the sweet version is far more popular and easier to drink.
Sherry
Sherry originated in Andalusia, Spain, and is used both for cooking and as an aperitif.
Sherry is far more popular in Europe than in North America. It originated in Spain and is an extremely versatile wine: it can be a pre- or post-dinner drink, a meal accompaniment or used for cooking. Sweet sherry is best served at room temperature. Pedro Jimenez, Medium and Cream Sherry are three kinds of sweet sherry. They are full-bodied and rich in flavor.
Tags: best served, more popular, most sweet, summer wine, sweet rieslings
Known as chugging, necking, or skulling a beer. It's one of the rituals that you will inevitably be invited to partake in as a college student. With a bit of practice and the knowledge imparted to you here, you can become a much faster beer chugger.
Instructions
1. If you try to practice this with beer, please remember to know your limits. Alcohol poisoning is a real concern, so don't overdo it. Don't chug beer and attempt to drive. Drinking and driving don't mix.
2. Fill your plastic cup about two thirds full with water or beer. It will be easier to practice with a good amount of liquid, but not so much that you're worried about spilling it.
3. Hold the cup with your thumb and index finger directly under the rim. Turn your hand 90 degrees so that both your thumb and index finger are pointed back at you.
4. Squeeze the cup so that the cup becomes oval in shape. You will pour from the narrow end of the oval so as to reduce any spillage.
5. Take the cup to your lips, and pour as much water or beer into your mouth as you can fit. Once you cannot pour any more water/beer into your mouth, swallow.
6. Continue to pour the water/beer into your mouth as quick as possible, swallowing when your mouth becomes full, until you finish your drink. You'll want to finish your drink in as few gulps as possible.
7. When your drink is empty, throw your cup to the ground, or turn it upside down on top of your head, or whatever your group's agreed upon finishing is.
Tags: water beer, your mouth, beer into, beer into your, into your, into your mouth
Champagne, produced in the northeastern Champagne region of France, is a type of sparkling wine available in several styles to suit different palates. Each type of champagne is named after the grape varieties and vintages, or years, from which it was created. Champagnes range in price and taste, depending on the vintage year and the variety of grapes used.
Vintage
Single vintage champagne
Vintage wine is made from grapes from a single vintage year. Vintage champagnes, like the 2000 Grande Année Bollinger, must be 39 months old before they can be sold, though champagne houses generally age them longer before distributing them.
Non-Vintage
Non-vintage champagnes
Grapes from several different vintages are used to produce non-vintage wines. The blend of grapes from multiple vintages, often between 30 and 40, strengthens the quality of the champagne. Once they are 15 months old, non-vintage champagnes, like the Pol Roger Brut Réserve, can be sold.
Blanc de Blancs
White grapes are used to create Blanc de Blancs
The "white of whites" or "wine from white grapes" is a sparkling wine made strictly from Chardonnay grapes. Chardonnay, the most famous type of white wine, is named after a village in the Macon region of Burgundy. Chardonnay grapes are light and flaxen-colored, and the grains of chardonnay grapes yield dry wines, with delicate apple or almond flavors. Blanc de blancs, such as Moët et Chandon Millésimé Blanc 2000, are lighter than their counterparts--those created from darker grape varieties.
Blanc de Noir
Black grapes used in Blanc de Noir
Considerably harder to find, "white of black" champagnes, such as the 2004 Dame Palmyre Blanc de Noir, are white champagnes created from black grapes, either Pinot Noir or Pinot Meunier. Pinot noir grapes are used to make Burgundy wines, spicy and rich in berry flavors. Skinless pinot noir grapes are used to make blanc de noir champagnes. Grown in the Marne Valley of the Champagne region, pinot meunier grapes are fruitier than the pinot noir grapes and are cultivated as a single varietal for champagne production.
Prestige Cuvée
A pour of prestige cuvée
These champagnes are considered the champagne producer's top of the line, and cost up to three times more than non-vintages, and double that of vintages. Often named after celebrated figures, for example, Pol Roger's Cuvée Sir Winston Churchill, prestige cuvées are the usual choice of the rich and famous. Moët and Chandon's Dom Perignon introduced the first prestige cuvée in 1936 from a 1921 vintage. The popular label Cristal was first produced for the Russian czar in 1876 by Louis Roederer, but was not made publicly available until 1945. Other famous prestige cuvée labels include Laurent-Perrier's Cuvée Alexandra rosé and Veuve Clicquot's La Grande Dame.
Rose Champagne
Pinkish hue of a rose champagne
Created from either chardonnay or pinot noir grapes, rose champagnes like the 1981 Champagne Rosé Giesler, are pinkish, with shades ranging from pale onionskin, to deeper salmon hues. The color depends on how much pinot noir a champagne house decides to add to the sparkling wine. Choosing an exact amount each year yields a consistent shade, though traditionalists prefer a process called saignée, whereby black grapes are pulverized during pressing, forcing the color out of the skins and into the white wine.
Styles of Champagne
Brut, the most common style
The style of champagne depends on the level of sugar found in each type. Although grape variety, vintage and production influence the sweetness of the wine, the presence of the liqueur d'expedition, which is used to top off the bottles, ultimately determines the style of each one.
Most common is Brut, with less than 15g of sugar per liter. Brut natural, or Brut zero, contains less than 3g and Extra Brut contains less than 6g of sugar. A less common style is the Sec, containing between 17 and 35g of sugar. The Extra-sec, contains between 12 and 20g of sugar, while the Demi-sec, ranges anywhere from 35 to 50g.
Doux is the most rare style of champagne. Closely resembling the earliest champagnes, Doux contains more than fifty grams of sugar.
Tags: grapes used, noir grapes, pinot noir, Blanc Noir, champagnes like, less than
Blenders are a necessary kitchen appliance for those who are eating healthy and those who relish the occasional margarita. Blenders can be used to crush ice, blend fruit for smoothies, mix up homemade milk shakes and make your own fresh salsa blends. Blenders make necessary mixing and crushing easier with multiple settings.
History
Stephen Poplawski, who used the spinning blades to blend fountain drinks, invented the first blender in 1922. In 1935, a new type of blender was introduced when Fred Osius improved the original design and named his improvement the Waring Blender. Fred Osius was a founder of the Hamilton Beach Manufacturing Company before he made his improvement to Poplawski's design. By 1954, the Waring Blender reached a million homes. Numerous makes and models of the blender have been invented and marketed since the first blender was created.
Work-Top Blenders
Work-top blenders are made to sit on a counter top or table during operation. They consist of a removable glass, steel or plastic container that sits on top of an electronic device. The blender's blades are located inside the container, and the container sits into a groove on top of the blender's motor. As you press the buttons, the blades turn at different speeds to create various effects in the mixing process. Hamilton Beach and Oster are the best-selling brands of work top blenders, but brands such as Sharp, Sunbeam, GE and Black & Decker offer various work-top blender models.
Hand-Held Blenders
Hand-held blenders are made for use on any surface or even while you hold a durable container in your hand. Because they are battery powered, hand-held blenders are ideal for outside use. They are cylindrical and can be placed inside a container. When you press the buttons, the blades at the opposite end of the blender mix the ingredients. Hand-held blenders are portable but not as powerful as work-top blenders. Braun is the best-selling brand.
Speeds
Models have different speeds and settings, making thick or thin mixtures. Most work-top blenders have more settings than hand-held models. Some work-top blenders have as many as 16 different speeds, while hand-held models usually have only three basic speeds.
Size
Because hand-held blenders can be placed inside various containers, they can be used to mix various sizes of drinks and concoctions, unless the opening in the container is smaller than the hand-held blender's stem and blade. Work-top blenders come with their own containers, so the capacity will vary between different models. Most work-top blenders have a capacity of 5 to 8 cups.
Tags: blenders have, different speeds, work-top blenders, work-top blenders have, blenders made, buttons blades, first blender
Sake, a rice wine that has long been popular in Japan, is gaining an audience of devotees in the U.S. For those who are new to the world of sake, the endless varieties and unfamiliar labels can leave you feeling ill-prepared and frustrated. However, with just a little time and attention, even the least-experienced sake drinker can proudly purchase and share a bottle with friends.
Instructions
1. Consider your own palette preferences before visiting your local liquor store or Asian grocery. Do you prefer wines that are sweet or dry, heavy or light? You'll find sakes with these tastes readily available, so you can match your taste preferences with some general Japanese terms found on sake labels. Karakuchi is dry; amakuchi is sweet; tanrei is light and refined; omoi is heavy. These terms are also used in various combinations to better define the distinct sake flavors. For example, tanrei karakuchi is both light and dry; this sake is extremely popular in Japan.
2. Keep a list of premium sake classifications or grades in your purse or wallet and refer to it when shopping; these include junmai, honjozo, ginjo and daiginjo. Junmai only contains rice and has a full and solid flavor, honjozo is mildly fragrant and very drinkable, ginjo is more labor intensive to produce resulting in a lighter, fruitier, more fragrant product, and daiginjo, considered the highest quality sake, is extremely fragrant with complex flavors.
3. Pay attention to sake color, which is a good indicator of quality and flavor. In the U.S., milky, white sakes are well-liked due to their high level of sweetness. These nigori or unfiltered sakes are not as popular in Japan. Sake that has been filtered is light amber or gold in color and is typically full-flavored and good quality. Avoid sakes that are dark and drab brown, most likely they are past their prime.
4. Buy sakes that have been brewed in the past 12 to 15 months. Unlike wine and beer, the aging process does not improve sake. Keep sake cool until you are ready to serve; this slows down the process of change. Once you open a bottle, drink it as soon as possible.
So you want to either lose weight or just switch to and maintain a healthy lifestyle, but you don't want to give up tasty food. Well, guess what: food doesn't have to be fried in batter, swimming in butter or covered in melted cheese to be delicious. Here are some easy to make, low calorie dishes or snacks.
Instructions
1. Steam fresh or frozen vegetables in a microwave steamer or inside a sieve above a pot full of water on the stove. This should take less than 10 minutes. Season with salt, pepper, lemon juice, hot sauce or soy sauce.
2. Make homemade soup. Take pre-steamed or pre-boiled vegetables and pre-heated leftover chicken or tofu (optional for vegetarians) and allow them to simmer for about half an hour to an hour in a large pot of water and a bullion cube (or two) with the flavor of your choice. You may wish to add soy sauce to give it a delicious spicy Asian flavor. You can also add garlic and pepper.
3. Bake apples on the go. Microwave Granny Smith apples as red ones don't bake as well. Take the apple and remove the core. You can peel it if you want, as well. Place it on a microwavable dish and sprinkle it with artificial sweetener or sugar-free syrup. You can add cinnamon as well. Microwave for about six to seven minutes.
4. Prepare a fruity smoothie. Fill up the container half-full of nonfat milk and half-full with frozen fruit. You may want to add artificial sweeteners. For a thicker, more icy drink, make it 1/4 milk, 1/4 fruit and 1/2 of ice cubes.
5. Prepare your own blended ice coffee. Add spoon or two of instant coffee or a shot of espresso, fill up a quarter of the cup with milk and add artificial sweetener. Then fill the rest up with ice and blend. For a smoother drink, use less ice and more milk. You can also substitute the milk for water. If you want to get really fancy, add a shot or two of your favorite sugar-free flavored syrup, available in many supermarkets and diet stories.
Some sweets could do more harm than good for children with braces.
Halloween is a time for tricks and treats, but not all treats are created equal. The scary truth is that Halloween can be a difficult time for children who wear braces. Some snacks do more harm than good, and the stickiest of sweets end up doing some heavy damage to braces that may even prolong the treatment. Parents can offer alternative treats for a more satisfying treat.
Fruit
While it is not a good idea for children with braces to bob for apples, parents can slice the apples into fine pieces before giving them to the children. Pair the apple slices with yogurt or a creamy chocolate sauce. Parents can also use fruits in a more creative way by making parfaits with vanilla pudding or yogurt and fruit cups for their children to enjoy.
Cupcake Sandwiches
Food Network personality Michael Chiarello developed a braces-friendly treat parents may want to try. This recipe is a homemade cupcake concoction using cocoa powder, mayonnaise, baker's sugar and other ingredients in a sandwich topped with an assortment of candies. By combining this simple recipe, parents can promote better health for their children's mouths and avoid the sticky and gooey traditional candies.
Store-Bought Candies
For those who are not well suited around the kitchen, many items in the candy aisle can still make great treats for children with braces. Among those sweets include candy pieces, chopped, peanut butter cups, melt-in-your-mouth candies and chocolate bars. All of these candies are less likely to get caught in the braces or damage the protective wear.
Candies to Avoid
The American Association of Orthodontists advises that children should avoid certain kinds of foods and candies that may potentially harm their dental devices.
"We recognize that kids will be kids, and they are going to eat sweets," says Dr. James E. Gjerset, president of the American Association of Orthodontists to Family Corner. "We certainly want them to consume treats that will not damage their braces. Some sweet treats may be permissible occasionally, but only if patients brush and floss right after eating."
Those foods to avoid include hard and chewy candies, caramel, nuts, licorice, taffy, jelly beans, hard pretzels, popcorn, taco chips, bubble gum and ice.
Parents may also want to pass out candies that are braces-friendly to trick-or-treaters to promote the importance of choosing sweets that are not so tough on the teeth.
Tags: children with, children with braces, American Association, American Association Orthodontists, Association Orthodontists, braces Some, candies that
"Red rice" may refer to Bhutanese red rice or Red Cargo rice, which are rice varietals from Bhutan and Thailand, respectively. Bhutanese red rice and Red Cargo rice have important nutritional value.
Types
Bhutanese red rice is a short-grain rice varietal from the Himalayan mountains (for this reason, it is sometimes called "Himalayan rice"). Red Cargo rice is a long-grain rice that is less glutinous than Bhutanese red rice.
Features
Bhutanese red rice is firm with a light red husk, slightly sticky when cooked and nutty in flavor. It cooks in only 20 minutes and has more bran than brown rice. Red Cargo rice ranges in color from red to purple. It must be soaked before cooking, but cooks up more quickly than brown rice.
Benefits
Like brown rice, red rice is higher in fiber than white rice. Both red rices are rich in B vitamins, iron and calcium. The reddish color of red rice is due to an antioxidant called anthocyanin, which is currently being studied in relation to the alleviation of chronic health conditions.
History
Red rice has only recently become available in the United States.
Misconceptions
"Red rice" may also refer to red yeast rice, a fermented product from Asia; or "weedy" rice, which is a low-yielding agricultural pest.
Tags: Bhutanese rice, Cargo rice, rice Cargo, rice Cargo rice, brown rice, Bhutanese rice Cargo, important nutritional
Easy-to-prepare party food helps the host spend more time with the guests and less time in the kitchen.
Sometimes the hardest part of giving a party is deciding what foods to serve. It is easy to run out of ideas on what to make. Creating party foods does not have to be a difficult and involved task. Many tasty recipes call for basic steps and basic ingredients. Though simplistic in making, each is big on taste and sure to please party guests of all ages.
Sausage Cheese Dip
Cheese dips can be as mild or spicy as you'd like.
If you want to add a bit of spiciness to the table, make some sausage cheese dip. The recipe is simple and is sure to be a flavorful hit at the party. A crock pot and a frying pan and that is all the cookware required. Once melted, turn the pot on low and set it on the table for everyone to enjoy with corn or tortilla chips. Just add a pound of your favorite breakfast sausage (cooked) to the crock pot along with a 2-pound block of processed cheese, and a 6-ounce can of diced tomatoes and a can of cheese soup. You can use spicy diced tomatoes or nacho cheese soup instead of plain to add more spice. If you really want to add some flavor, add a half-cup of pickled or fresh jalapeno peppers. Once everything is together in the crock-pot, stir it occasionally while it all melts together.
Pigs In The Blanket
Use miniature sausages or cut bigger ones into small pieces.
If you are looking for a quick and easy party food that will delight kids and adults alike, fix some classic pigs in the blanket. They are so easy to make the kids can help you. You only need a can of refrigerated biscuits and a pack of miniature, smoked sausages. If you do not like smoked sausage, use miniature hotdogs instead. Preheat the oven to 375 degrees Fahrenheit and spray a large cookie sheet with vegetable oil. The biggest step is cutting the biscuits in half and pressing them out flat with your hands. Roll a sausage up in the biscuits and place them on the cookie sheet. Brown the biscuits in the oven and they are ready to eat. You can serve them with mustard, ketchup or any condiment you like. One 10-count can of biscuits makes 20 pigs in the blankets.
Sub Slices
You can make a variety of subs to please everyone.
Adding a plate of sub sandwich slices to the table is sure to satisfy everyone at the party. They are easy to make and you can use any combination of meats, cheeses and condiments to suit your taste. Simply slice open two or three submarine buns and load them up with your favorite ingredients. You could make one sub out of ham and Swiss, and another using turkey and cheddar. Add toppings such as lettuce, onions, oil and vinegar, or peppers and they are ready for slicing. Slice the subs into 1 1/2- to 2-inch slices and serve on a large plate. It will not be long before the plate is empty. This should create anywhere from 12 to 20 slices, depending on the size of the rolls.
Tags: cheese soup, cookie sheet, diced tomatoes, easy make, them with, They easy, They easy make
Wonton wrappers, also known as dumpling wrappers, are nice to have on hand for a quick appetizer or soup ingredient. Made from eggs, flour and salt, wonton wrappers have an easy-to-fold square shape. These tasty treats may be prepped ahead of time so you can serve them hot. To keep your filling in place during the cooking process you'll need to seal and fold the wontons properly. Try a few basic fold methods for an eye-appealing food.
Instructions
Triangle Fold
1. Pour a small bowl with cool water. Remove your wonton wrappers from the refrigerator.
2. Place the wonton wrapper on a clean plate or cutting board. The wrapper should be in a diamond shape with a pointed edge at the top and bottom. Spoon a teaspoon of filling in the center of the wrapper.
3. Dip your fingertip in the water. Rub the water over the edges of the wonton.
4. Pull the top tip down and over the bottom edge. Press the wonton edges together, removing any air bubbles and sealing in the filling.
Cupped Shape
5. Place the wonton wrapper in your hand. Spoon 1 tsp. of filling in the center of the wonton wrapper with the other hand.
6. Cup the wonton wrapper, pulling all four sides together and forming the shape inside your hand.
7. Place the wrapper on a plate and continue to fill and cup the wontons.
Tags: wonton wrapper, filling center, Place wonton, Place wonton wrapper, wonton wrappers, wrapper your
Living the Atkins lifestyle can be difficult when you are faced with an array of high-carb meals at restaurants. But with a little planning, ordering low-carb, Atkins-friendly meals as restaurants isn't that hard.
Instructions
1. Call ahead. Many restaurants are happy to prepare special dishes for visitors if they get a little warning.
2. For an appetizer, order a salad with ranch dressing. Skip the tomatoes, onions and croutons. Food-service grade ranch dressing is usually lower in sugar and higher in fat (an Atkins must-have) than other dressings. If they don't offer ranch, ask for vinegar and oil.
3. For your meal, meat is always a good stand-by. Order your steak with mushrooms or blue cheese to maximize flavor. Instead of potatoes with your steak, try steamed vegetables.
4. Order chicken without fried skin, or removed the fried skin before eating. Ask for chicken cooked without sugary BBQ sauces or sweet oriental toppings. Sauces and toppings can make an Atkins-friendly meal at your local restaurant an unwelcome surprise.
5. Fish is also a great Atkins restaurant meal. Again, skip the sauces and fried breading.
6. Order an Atkins-friendly dessert of fresh strawberries or blueberries at a restaurant, if you are in the stage of Atkins that allows fruits.
Tags: fried skin, meals restaurants, ranch dressing, your steak
False bottom or removable bottom, two-piece tart pans are ideal for presenting and cutting shallow-crusted pastries. A tart's hallmark is the filling within. Tarts can be either sweet or savory, served as desserts, snacks or appetizers. Completed tarts can be successfully removed from the vertical "collar" portion of the two-piece pan, allowing the tart to be displayed on decorative plates, servers or pedestals.
Significance
Often made of lightweight aluminum, flat-bottom tart pans are available in a variety of shapes and sizes.
Function
Two-piece tart pans allow the baked item to be removed and served without the collar, once the finished tart has cooled.
Types
Flat-bottom tart pans come in a variety of sizes, from individual round servers, to square, rectangle and full-sized rounds with walls or "collars" as tall as 2 inches.
Features
Flat-bottom pans with removable bottoms bake pastries evenly, and allow finished tarts to be displayed without cookware.
Considerations
Some fillings are better in a two-piece tart pan than others. Decorative tarts made with fruit, custard or creme bases topped with fresh fruit will hold up after the collar is removed.
Soft fillings may "bleed" into the pastry, especially if it is under baked, and weaken the tart's crust.
Prevention/Solution
Blind bake (with the pastry lined with aluminum foil and pie weights or dried beans) to "set" the pastry prior to adding a moist or wet filling to make sure the crust is sturdy after the collar is removed.
Line the bottom of the pan with a matching, trimmed piece of parchment paper prior to placing the pastry in the pan to protect the metal bottom.
Tags: tart pans, after collar, after collar removed, collar removed
Skip the boring fries and fry up a Hot Pocket in your deep fryer.
In the world of snack food, frying is one of the kings. Americans seem to deep fry almost everything. From state fairs to home kitchens, deep frying experiments abound. Hot Pockets are flavorful packages of ingredients encased in a dough. Usually baked in a microwave oven, hot pockets are well-suited to deep frying. The crust turns extremely crispy and the center ends up gooey and molten. For serious snack food cravings, a deep fried Hot Pocket often hits the spot.
Instructions
1. Place frozen Hot Pockets in the refrigerator to thaw for 4 hours. This will remove any ice crystals that may be on the pastries and will make it easier for the filling to cook.
2. Fill a deep fryer halfway with vegetable oil. Turn on the fryer and heat the oil to 350 degrees F.
3. Pat the defrosted Hot Pockets with paper towels to remove any lingering moisture. Use tongs to drop them in the hot oil.
4. Fry the Hot Pockets for 1 minute, then use the tongs to flip them over to the other side. Fry for 1 to 2 minutes longer, or until the crust is a deep golden brown.
5. Place the fried Hot Pocket on layers of paper towel to drain before eating.
Tags: deep fryer, deep frying, fried Pocket, snack food
Rosa rugosa is a shrub rose that blooms in hues of white, pink and red in the spring and summer. Native to China and Japan, it is also commonly known as the Japanese rose. It produces bright red rose hips in the late summer that are an inch or so in diameter. The hips resemble berries and develop at the site of spent flower petals and grow in clusters of varying size. The hips, if allowed to mature, each produce many seeds in their fleshy interior. The seeds can be cleaned, stored and cultivated, or the hips can be allowed to break down, be eaten by birds and self sow.
Instructions
1. Collect your rose hips when they are mature and ripe. You can tell they are mature when they are swollen, in full color and give slightly to pressure. Cut as many as you like.
2. Break open the ripe hips over a fine mesh strainer letting the loose seeds and pulp fall into the strainer and removing the largest chunks of hip flesh and skin.
3. Rinse the seeds in the strainer with tepid running water. Add a few drops each of dish soap and household bleach and swish around the seeds with your fingers to clean them and prevent disease. Rinse thoroughly again and turn out onto clean paper toweling or newsprint in a single layer. Let dry.
4. Place the dry seeds into a clear glass jar or resealable plastic bag with a few small chunks of damp sphagnum peat moss. Place the jar or bag into a 40-degree refrigerator for 30 to 120 days until the seeds germinate and sprout. Be sure to keep the moss slightly moist so the seeds do not dry out.
5. Pull the sprouted seeds from the jar or bag and carefully pot up into seed starting soil and nursery flats or pots. Moisten the soil and loosely cover the flats or pots with plastic to create a greenhouse environment.
6. Place the nursery trays or pots in a sunny location and keep the soil moist. Feed the seedlings with a balanced fertilizer solution diluted at least 50-percent with water twice a month while in their pots or flats. Plant the rose seedlings into larger pots or into protected beds when 4 to 5 inches in height. Plant year-old rosa rugosa plants into larger containers or directly into the garden soil.
Tags: flats pots, hips allowed, into larger, rose hips, they mature, when they
Electric skillets were popular countertop appliances in the 1960s, but they're much less common today. With indoor grills, panini presses, crockpots and burger makers, the lowly electric skillet has been packed away in many kitchens. This versatile cooker has great potential for preparing your family meals. It works faster than a slow cooker and yields meals that are generally more moist than those cooked on a grill or fry pan. As such the electric skillet can open up many possibilities for family dinner.
Skillet Lasagna Casserole
Cook ground beef or turkey in the skillet until cooked thoroughly. Add chopped onion and cook until translucent. Mix the cooked ground meat with 1 cup of marinara sauce and some chopped peppers and sliced mushrooms. Top the meat mixture with 1 1/2 cups of uncooked wide noodles and pour another cup of marinara on top of the noodles. Put the top on the skillet in place and cook the dish for about 30 minutes at 350 degrees Fahrenheit, or until the noodles are cooked to taste. Remove the lid, sprinkle the casserole with a cup of shredded Mozzarella cheese, replace the lid and cook for five more minutes.
Autumn Pork Bake
Spread one jar of sauerkraut over the bottom of your electric skillet. Place pork chops on top of the sauerkraut in a single layer. Add cubed potatoes and carrots, sliced onions and apple wedges. Cover the skillet and cook on medium heat for 45 minutes or until the pork chops are done through out and the vegetables are soft.
Seven Bone Roast
Place a seven bone roast into the bottom of your electric skillet. Lay onion slices on top of the roast and sprinkle it with salt and pepper. Pour in 1 cup of water and 1 cup of red wine. Put the lid on the skillet and cook at 300 degrees Fahrenheit. Check the roast every hour or so and add more liquid as needed. After two hours, add chunks of potatoes and carrots around the roast. Cook for one more hour until the roast is tender and the vegetables are completely soft.
Beans and Rice Skillet Meal
Brown 1 lb. of ground meat in your skillet and drain any excess fat from the pan. Add 1 cup of water, 1 large can of tomato sauce and 1/2 jar of salsa. Stir until the ingredients are well mixed. Bring the mixture to a boil, then add 1 1/2 cups of instant rice, 1 can of corn (or frozen corn kernels), 1 cup of chopped bell peppers and 1 rinsed and drained can of black beans. Turn the heat down low, replace the lid and cook for about ten minutes or until the rice is cooked. Serve this dish in bowls with cornbread or wrapped in warm flour tortillas.
Tags: about minutes, bottom your, bottom your electric, degrees Fahrenheit, electric skillet
Rich and creamy baked cheese spread makes an ideal party appetizer. The hearty cheese spread will satisfy guests without ruining their appetites for dinner. The spread is simple to make but will taste like you spent a lot of time in the kitchen. You can use several types of cheese, such as cheddar, Colby or Monterey Jack, depending on your preferences. Blend the cheese with a few complementing ingredients and bake the spread until it is smooth and melted.
Instructions
1. Place 2 cups of mayonnaise, 2 cups of freshly grated or packaged shredded cheese, 2 cups of chopped onion and 1 tsp. of Worcestershire sauce in a mixing bowl. Substitute the Worcestershire sauce for 1 tsp. of hot pepper sauce if you prefer a spicy flavor.
2. Stir the cheese mixture using a large spoon until all of the ingredients are combined.
3. Transfer the cheese spread into a baking dish or aluminum pie plate.
4. Bake the spread uncovered in an oven preheated to 350 degrees Fahrenheit for 30 minutes, or until the top is golden brown and the sides are bubbling. Remove the spread from the oven and serve it with any type of crackers, mini toasts or bread sticks.
Cheese rolls are a tasty treat that your friends or family will appreciate no matter what the occasion is. This dish consists of cheese rolled in an edible wrapper, then fried. You can add anything you want to the cheese filling to make the rolls more savory or just make them with cheese alone. These rolls are quick and easy to make. The next time you have a dinner planned, make up some of these delicious cheese rolls as appetizers for your guests.
Instructions
Make a Cheese Roll
1. Grate both cheeses and put together in one bowl. Slice the onion, garlic and parsley into small pieces. Place in the bowl of cheese and then lightly mix together with your fingers.
2. Stir ½ cup corn starch and 1 tbsp. hot water together. Keep adding hot water until you have a thick paste. Next, set two paper towels on a plate to set the cooked cheese rolls on.
3. Put the egg roll wrappers on a plate. Rice paper can be used instead of egg roll wrappers. Turn the plate so one corner of the wrappers is facing you.
4. Take a small handful of the cheese mixture and set it on the wrapper, close to the corner facing you. The cheese filling needs to stop ½ inch away from the ends of the wrapper. You can put as much or as little cheese on the wrapper as you want.
5. Brush a little of the corn starch glue on the corner facing away from you. Fold the corner closest to you over the cheese filling and both ends over. Next, roll the wrapper to the other corner and gently press the corner down.
6. Repeat steps 4 and 5 until all the wrappers are stuffed and rolled. Place a damp towel over the cheese rolls to keep them from drying out. Next, fill a large pot less than half way with vegetable oil and heat at medium high.
7. Set two or three cheese rolls at a time in the hot oil. Let cook until each roll is golden brown all over. Take out of pan with a pair of tongs and place on the plate with the paper towels on it. Eat while still hot.
Tags: cheese filling, Cheese Roll, cheese rolls, Make Cheese, Make Cheese Roll, away from, corn starch
Watery chili is cooked down to a thicker consistency by keeping it simmering over heat longer. The excess liquid eventually evaporates, which also concentrates the flavors. If your chili is seasoned the way you like, additional cooking may make it too spicy. Thicken the chili without changing the flavors by using potatoes.
Instructions
Potato Flakes
1. Heat chili until it is bubbling. Stir, so it doesn't burn on the bottom while reheating.
2. Add a tablespoon of instant potato flakes to the chili. Stir in well. Let cook for a minute. The potatoes will absorb some of the liquid and thicken it.
3. Add additional potato flakes, 1 tbsp. at a time to the chili, stirring well and cooking for a minute after each addition until the chili is the thickness you desire.
Fresh Potatoes
4. Scrub the potatoes and peel. Cut into 1/2 inch cubes. Put in a glass measuring cup. Cover the potatoes with water.
5. Microwave on high until the cubes can be pierced with a fork. That probably won't take more than four or five minutes.
6. Mash the potatoes in the cup. Add a tablespoon at a time to the chili, mixing well after each addition. There's no reason to wait after each addition because the potatoes are already cooked. They will absorb more liquid.
Tags: after each, after each addition, each addition, potato flakes, time chili, will absorb
Commercial jellied cranberry sauce in a can has been a staple of the holiday table for decades. It is usually served in the ridged cylindrical shape that it has from being in the can, or else sliced and cut into shapes with cookie cutters. But you can take the whole can of jellied sauce and make it into something far more interesting looking than a cylinder. With a few simple additional ingredients and a small amount of work, you can remold the jelly into an attractive looking side dish for your turkey dinner.
Instructions
Remolding Plain Jellied Cranberrry Sauce
1. Gently heat the jellied sauce on the stove.
Take a can of jellied cranberry sauce and remove the jellied sauce from the can. Put it in the top part of a double boiler and melt over low heat.
2. Use a spoon to break up the cranberry jelly.
Break up the jellied sauce with a spoon, mixing gently. Continue to heat and mix the jelly until it is uniformly soft.
3. Refrigerate or freeze the mold until firm.
Take the softened cranberry sauce out of the pan and place it in a mold. Refrigerate or freeze until firm.
Cranberry Mold With Fruit and Nuts
4. Make a mold with jellied sauce and raspberry gelatin.
To create a more elaborate jellied cranberry sauce mold, dissolve one package of raspberry gelatin into a cup of just-boiled water. Stir to combine.
5. Add a half cup of cold water.
Then add a half cup of cold water. Refrigerate the mixture until thickened.
6. Dice a small orange to add to the mold.
Meanwhile peel and dice a small orange and drain half a cup of canned crushed pineapple. Also prepare a quarter of a cup of chopped nuts.
7. Crushed pineapple and chopped nuts are also added to this mold.
When the refrigerated mixture is thick but not set, stir in the orange, pineapple and nuts as well as one can of jellied cranberry sauce.
8. Set the mixture in a mold or a bowl.
Refrigerate in a mold or bowl until set and firm.
Cranberry Mold With Cream Cheese
9. Cherry gelatin helps reset the cranberry sauce in this mold.
Another molded dessert idea using canned jellied cranberry sauce also uses gelatin powder. Take a 3 ounce package of cherry gelatin and prepare according to the directions on the package.
10. Beat the gelatin mixture and cream cheese.
Then add a 3 ounce package of softened cream cheese to the cherry gelatin mixture. Beat thoroughly until completely mixed.
11. Cut the jellied cranberry sauce into cube shapes.
Unmold your can of jellied cranberry sauce and carefully cut it into small cubes with a knife. The cubes should be about 1/2 inch in size.
12. Fold the cranberry jelly cubes into the gelatin and cream cheese with a spatula.
Mix the cubes into the gelatin-cream cheese mixture, taking care not to break them. Try folding them in with a spatula.
13. Refrigerate the gelatin mold until it is firm.
Pour the whole mixture into a mold and refrigerate until firm.
Canned salsa can be preserved for up to three years in a cool, dry, dark pantry.
Canning is a method of food preservation. There are two types of canning. Unlike in hot pack canning, where you cook food before you can it, in cold pack canning you prepare raw foods for canning. Cold pack canning is ideal for preserving some fruits, such as tomatoes, and vegetables that are found in salsa. With the correct canning method, you can cold pack can your favorite salsa.
Instructions
1. Prepare a salsa of your choosing based on a recipe or your individual preferences.
2. Wash your jars and lids with warm water and a mild dish detergent. If you are reusing jars, you may want to make sure they are sanitized by boiling them for 10 minutes in a large pot. Do not boil the lids, however, which could affect their ability to properly seal the jars.
3. Fill the jars with your salsa leaving about 1/2-inch of space at the top. Gently stir the salsa with a rubber spatula in the jar to remove any excess air bubbles in the jar. If you get any salsa on the jar rim, wipe it off with a damp paper towel.
4. Screw the lids onto the jars. The rims need to be tight but not overly tight or they may have trouble sealing.
5. Place a cake rack on the bottom of a large pot and fill the pot with enough water to submerge all the jars completely plus 2 inches above the jars.
6. Bring the water to a boil, then boil the jars for 50 minutes.
7. Remove the jars from the pan with tongs and place them on a cooling rack or towel. As the jars cool, their lids should pop into a locked position. If they don't pop, then press the lids with your finger. If they stay down, they are properly sealed, but if they do not stay down, they are not properly sealed and you should discard the jar.
8. Store the jars in a cool, dry, dark place. You may want to write "Salsa" on the jar and the date you canned the salsa. In good conditions, you should be able to keep your salsa for up to three years.
Tags: pack canning, cold pack, cool dark, down they, down they properly
Bobalki are a special Christmas treat for those of the Orthodox and Eastern Rite Catholic religions. Bobalki are traditionally made for Holy Supper, a Christmas Eve dinner. They are sweet little breads, made with honey and poppy seed, a wonderful sweet treat you will not soon forget.
Instructions
Make the Sweet Dough
1. Combine yeast and warm water in a large bowl; stir until yeast is dissolved. Set aside for ten minutes until bubbly.
2. Heat the milk until almost boiling, remove from heat. Add the butter, sugar and salt. Let the mixture cool for ten minutes until lukewarm.
3. Add the cooled milk mixture and 2 cups of flour to the yeast mixture; stir until the mixture is smooth.
4. Stir in the beaten egg and add another cup of flour; mix until all ingredients are thoroughly combined.
5. Knead for ten minutes on a well-floured surface, until smooth and elastic. Add the remaining flour as needed to handle.
6. Place sweet dough in a greased bowl and cover; let rise until double in bulk, about 1 ? to 2 hours.
Make the Bobalki
7. Roll the sweet dough out on a floured surface and cut dough into long strips. Roll the strips as though making bread sticks.
8. Cut the dough strips into small pieces, approximately ? inch in size.
9. Place the cut bobalki on a greased cookie sheet, and let rise for about 20 to 30 minutes.
10. Bake at 350 for 5 to 7 minutes, until light brown.
11. Remove the bobalki from the oven and place in a colander; pour the boiling hot water over the bobalki and drain well.
Make the Coating and Toss
12. Grind enough poppy seed to make one cup, finely ground. Place the ground poppy seed in a large serving dish.
13. Add the sugar and honey to the ground poppy seed. Add only enough hot milk to make the coating a caramel like consistency.
14. Mix the poppy seed, sugar, honey and milk thoroughly; add the bobalki to this mixture.
15. Carefully mix the bobalki with the poppy seed mixture, using a wooden spoon. Make sure all bobalki are well coated.
Muffin tops have all of the flavor of the muffin with a larger browned surface. Specialty muffin top pans sold at cooking stores let you make a batch of muffin tops from your favorite muffin or quick bread recipe without making and wasting the bottom half of the muffin. If you cannot find a muffin top pan, use the shallowest muffin pan available or use the alternative muffin top recipe below.
Instructions
1. Preheat the oven to 425 degrees Fahrenheit. Coat the muffin top pan or cookie sheet with cooking spray.
2. Add flour to your muffin batter one tablespoon at a time until the batter becomes stiff and thick enough to spoon rather than pour.
3. Completely fill the muffin top pan wells with the batter, or drop tablespoonfuls of muffin batter onto the cookie sheet with two inches between each muffin.
4. Bake the muffin tops at 425 degrees Fahrenheit for seven to nine minutes on a cookie sheet, or for 10 to 12 minutes in the muffin top pan. Decrease the oven temperature to 375 degrees Fahrenheit after the first seven minutes if baking in a muffin top pan.
5. Test the muffin tops by putting a knife into the center of the muffin top in the middle of the pan. When the knife emerges cleanly, then pull the muffin tops from the oven.
6. Let the muffin tops cool completely on the cookie sheet or in the pan before serving.
Edamame are a popular appetizer at Asian and Sushi restaurants, but they're also a delicious and healthy snack you can make at home. These immature soybeans are full of protein, vitamins, and cancer-fighting isoflavones. Edamame can be found in the frozen food section of most grocery stores (I currently live in Mississippi and we even have them here!) Add this to my Recipe Box.
Instructions
1. Empty part or all of the bag of edamame into a bowl and cover tightly with plastic wrap if microwave cooking. For the stovetop method, drop the edamame into the pot of boiling water on the stove.
2. Microwave for 4-6 minutes and allow to cool for 2 minutes before removing the plastic wrap. Drain water from bowl.
If using stovetop method, boil the edamame for 20 minutes, drain, and place in a bowl.
3. Sprinkle the cooked edamame with Kosher salt and pepper, toss to distribute. Experiment with other spices if desired.
4. To eat, pull the pods between your front teeth so that you're squeezing the beans into your mouth. Discard the shells.
Candy dishes aren't just for your grandmother's house. Crystal bowls will look charming when filled with colorful candy almonds. Candy almonds come in a variety of pastel colors, such as pink, yellow, green and blue. The candies will add a bright touch to any room when displayed in a vintage crystal bowl. Use a candy-filled dish as Easter party, summer soiree or bridal or baby shower decor. Treat guests to a sweet treat when they enter your home.
Instructions
1. Place the crystal bowl in a location, such as the middle of a coffee or kitchen table, where friends and family members can easily see it.
2. Set a vintage crystal bowl on top of an antique lace doily or small square silk scarf as a charming touch.
3. Choose candy almond colors. Pick candies featuring a single color to coordinate with a themed event, such as pastel pink or blue for a baby shower. Go with multicolored, candy-covered almonds to instantly brighten a table or shelf.
4. Pour the candy almonds into the crystal bowl. Turning on reflective lighting in the room to shine through the crystal bowl will add some sparkle.
Popeye relied on spinach for his legendary strength, downing this leafy green vegetable by the ton to obliterate his enemies. While spinach might not actually provide strength enough to engage in such feats, it is a healthy, tasty food that makes a smart addition to any diet. Spinach soup is an easy way to enjoy this veggie and benefit from its healthful properties.
Vitamin K
Spinach is high in vitamin K.
"Calorie for calorie, leafy green vegetables like spinach with its delicate texture and jade green color provide more nutrients than any other food," according to World's Healthiest Foods. One cup of spinach has over 1000 percent of the recommended daily allowance of vitamin K. This important vitamin helps bones, the heart and the circulatory system stay healthy and strong.
Folate
Spinach is excellent for pregnant and nursing mothers.
Spinach soup is an excellent food for increasing folate consumption; it is rich in this water-soluble B vitamin. Folate is essential for women before and during pregnancy and while lactating to prevent birth defects and for healthy babies. Women with deficient levels of folate have a higher chance of having premature or low-birth weight babies, and increased odds of having children with neural tube defects, according to The National Institutes of Health. Children with low folate levels have slower growth rates as well.
Healthy Eyes
Spinach is also good for the eyes.
Spinach soup is also a tasty way to promote healthy eyes and strong vision. Spinach is a strong source of beta carotene, lutein and xanthene, which are vital for good eyesight, according to Organic Facts, and beta carotene alone can help prevent eye ulcers and dry, itchy eyes. Spinach also helps prevent age-related macular degeneration, which causes blindness as the retina weakens, usually due to age.
Oriental cooking requires the use of many different spices originating in Asia
The word Orient comes from the Latin "oriens," simply meaning "East." In the history of its use as a geographical term, it has meant several different locations. By the 19th century it meant China, Korea and Japan. Today, Orient is rarely used and Asian is the more common term. Asian cuisine is one of the most varied in the world and one of the most flavorful. Asia has always been a rich resource for flavorful spices that are enjoyed internationally both in and out of Asian dishes.
Cilantro and Cinnamon
Cilantro is a staple spice in southern China. This pungent spice is made from the leaves of the coriander plant, another common Asian addition to certain dishes. It's referred to as Asian parsley because it's used as a garnish, much like parsley is used in American dishes.
Five-Spice Powder
Five-spice powder is an essential ingredient to many Asian dishes and considered a cornerstone of many recipes. The powder is a mixture of Szechuan peppercorns, cinnamon, cloves, fennel seeds and star anise. It is used making Cantonese duck, beef stew and as a marinade for Vietnamese broiled chicken.
Cha-Ohm
Cha-ohm is an herb used primarily in Thai cooking. It's a thin, green plant that is used as vegetable substitute. It is both steamed and boiled as well as mixed with egg and fried. It's used in some northern curry dishes. Two dishes that call for the herb are kaeng lao and kaeng kae.
Ginger
Ginger is a spice that is used in many Asian dishes, regardless of the country of origin; it is common in Chinese, Japanese and Thai cooking. Ginger is chopped and added to stir-fry recipes. It is also pickled and sometimes used as a rice substitute. It's also made into a paste or syrup and used to flavor stews and soups. It is served in paper thin slices as a topping for Japanese sushi.
Cinnamon
Cinnamon is also commonly used in Chinese dishes, especially those that are braised. Braising is a cooking technique that involves browning meat in fat and then simmering in liquid. Chinese dishes use powder, sticks and the bark of cinnamon.
Tags: Asian dishes, Chinese dishes, many Asian, many Asian dishes, Thai cooking
Cocoa butter is a byproduct of the chocolate making process and is an extremely stable fat. When used on the skin it moisturizes and repairs damage from extreme weather. It is especially useful for the hands and feet as both areas tend to get dry quickly. While cocoa butter lotions and creams on the market are rather expensive producing cocoa butter lotions at home is a much better alternative.
Instructions
1. Mix 1 oz. of beeswax with 1 oz. of cocoa butter over a double burner. Continuously stir the mix until it melts together.
Alternatively you can heat the items together in a microwave. Heat the mixture for 30-second increments until the products are melted. After each increment of heat take out the bowl and stir the mix for even heating. As the concoction begins to melt lower the heating increments to 15 seconds each to ensure the ingredients do not burn.
2. Add 1 oz. of almond oil into the melted concoction and stir until the ingredients are well mixed. You may use a blender to mix together the ingredients but a spoon works just as well. Mixing will take roughly two minutes by hand.
3. Before the lotion begins to set, put it into the jar you have chosen. It is easier to spoon the mixture into a jar than try and dump it in. The lotion will begin to set into a thick cream shortly after mixing.
4. Using an adhesive label and a marker, label and date the cream accordingly. Place it in the refrigerator. The lotion will last approximately one to two weeks.
The spices in this recipe bring out the delicate flavor of the venison while hiding the gamy aspect of it. Quick and easy to prepare, marinated venison steaks go well with rice or mashed potatoes and any fresh green vegetable.
Instructions
1. Rinse the venison steaks. Use warm water, then place them in a container with tight-fitting lid. Rinsing gets rid of any lingering blood, which can contribute to the gamy flavor. This recipe works with any boneless cut of venison, even stew meat.
2. Sprinkle in dressing mix. One packet of dry Italian dressing mix is the key to this recipe. No matter what brand you use, the dressing mix has all the right spices to complement your venison.
3. Add canola oil. Fill one-quarter of the container with canola oil. It is important to add fat when cooking with venison. You can see by the appearance of the meat that venison has almost no fat in it. Cooking meat without fat is a recipe for shoe-leather.
4. Fill container with water. Pour water into the container, leaving about half an inch of empty space at the top. Water is the vehicle for circulating the spices to all areas of the meat.
5. Shake well. With the lid on tight, shake the container until the oil, water and spices mix and coat each piece of venison.
6. Put the container in the refrigerator. Allow the venison to sit for at least 20 minutes. The venison can continue to marinate in the refrigerator for up to 2 days.
7. Pan-fry the venison. Use some of the marinade to lubricate the pan. Use enough marinade to keep the pan moist, but avoid "boiling" the meat. You may have to add marinade to your pan several times during the cooking process.
The ugli fruit tree is a variety of the tangelo, a chance hybrid between a mandarin orange and a grapefruit. It was discovered growing in a pasture at the Trout Hall Estate in Jamaica in 1917.
Size and Growth Habit
The ugli fruit tree grows 15 to 20 feet tall. It has a dense and bushy growth habit.
Leaves
The ugli tree is an evergreen with bright green, shiny, elongated leaves with pointed tips and a slight citrus scent.
Flowers
The flowers of the ugli fruit tree are white, tulip-shaped when closed, with four petals and a yellow center. The grow in clusters of six to 12.
Appearance of Fruit
The ugli fruit looks like a slightly flattened grapefruit that has a yellow-orange skin with areas of light green. The skin is wrinkled and loose, dented and one could say "ugly."
Fruit
The fruit inside the skin of the ugli is sweet and juicy, and easily pulls apart into nearly seedless segments.
Tags: ugli fruit tree, Does Ugli, Does Ugli Fruit, Fruit Tree Look, Look Like, Tree Look
Sausage balls are easy to make and surprisingly filling. Your whole family is sure to enjoy them. Follow these simple steps to make your family some tasty sausage balls for dinner.
Instructions
Make Sausage Balls
1. Place one pound uncooked sausage in a mixing bowl large enough to hold all listed ingredients.
2. Add 1 cup of biscuit mix, shredded cheese, and chopped green onion to the sausage. Type of cheese is a personal preference, however, cheddar and mozzarella work very well and taste great. The amount of cheese and onion is also optional.
3. Use your hands to mix all ingredients together. This will allow the biscuit mix to set well with the sausage and the balls will stay together better. Do not use a mixer.
4. Begin rolling the mixture into balls. Make them about the size of golf balls to ensure they cook through while they are baking.
5. Put the sausage balls on a baking pan and place in a 350 degree oven for 20-30 minutes. Check them often. They are done when the outside turns dark brown. Turn them after about 10 minutes for best results.
Tags: Make Sausage, Make Sausage Balls, sausage balls
Sometimes you never know when there is a hungry crowd coming to greet you in the morning. Rather than making many different breakfast items, make one large breakfast dish. Dishes like bacon explosion, pancakes and breakfast casseroles can be whipped up in no time. You may have some or most of the ingredients already available in your pantry. Treat your guests to a tasty meal and save yourself some time with one big breakfast.
Bacon Explosion
Nothing says good morning like the bacon explosion. Invented by a barbecue team out of Kansas City, pictures and recipes about this dish has been gaining notoriety. Create a lattice of bacon by weaving one whole package of bacon and laying it flat on a piece of foil. Press down one layer of uncooked sausage on top. Add another layer of cooked bacon and roll the entire thing like a giant burrito. Grill your bacon explosion on the grill at 225 degrees for two and a half hours. Slice up and serve. The great thing about this recipe is that it leaves a lot of room to make ingredient changes. Instead of adding a layer of sausage, you can add cooked eggs or hash browns. If you don't have a grill, roll your bacon explosion in the foil and bake at 350 degrees Fahrenheit for one hour or until the bacon has crisped to your liking. Another great option is using pound cake in the middle to absorb the bacon juices. Serve with maple syrup on top.
Classics
Breakfast classics are classics for a reason: Many people love them. Liven up the morning with a giant pancake. Mix batter and pour it into your largest pan. You can stack them up if your pans are on the small size. Layer each pancake with a different topping like blueberries, bacon, sausage and whipped cream. For a twist, try making German pancakes. Traditional-style German pancakes are quite large. They are made in a cast iron skillet and filled with batter and apples. You can have two to three people sharing a crispy treat full of apples.
Add some spice your your morning by preparing a giant breakfast burrito. Lay down three large tortillas. Fill with beans, eggs, potatoes, salsa and cheese. Roll everything up tight, spread more cheese on top, and bake in the oven at 350 degrees Fahrenheit for 10 minutes. When it comes out, guests can simply slice through the middle to take out portions.
Breakfast Casserole
Take a Southern staple and make it into the breakfast go-to choice. Layer the bottom of a casserole pan with 4 cups of diced French bread. Over that layer, add 3 cups of diced ham, 1 cup of Swiss cheese and 1 cup of Gruyere cheese. Mix in a separate bowl six eggs, 4 tsp. of flour, 1 1/2 tsp. of dry mustard, 4 cups of milk, 4 tbsp. of melted butter, and 1 tsp. of both salt and pepper. Bake at 300 F for 40 minutes.You can make this in advance or keep it in the freezer.
Pastries
Pastries can be served for a smaller group of people or as a side dish for other entrees. Wow your guests with monkey bread. Similar to coffee cake, this circular bread has a taste of cinnamon and is large enough to feed a large group. Check your pantry for a box of baking mix. Commonly used for pancakes, you can make a huge shortcake using the same ingredients. Pop in the oven, and once done, top with butter, powdered sugar and fruit to serve.
Tags: bacon explosion, about this, cups diced, degrees Fahrenheit, German pancakes, like bacon, like bacon explosion
Pumpkin seeds are delicious with or without the shell.
Pumpkin seeds probably bring to mind the stringy mix that comes out of a pumpkin before you carve it. Many people discard the seeds as unusable without a second thought. However, give pumpkin seeds another look before tossing them aside. These seeds are a healthy addition to your diet when eaten with their shells or without, although the hulls, or shells, of pumpkin seeds can cause gastrointestinal symptoms for some.
Eating Pumpkin Seeds
When looking for pumpkin seeds in the grocery store, you will probably find both shelled and unshelled varieties for sale. Eating the entire pumpkin seed shell and all is perfectly safe. Some people prefer shelled seeds for children to avoid any risk of choking hazard. If you do not chew the shell thoroughly, it can become lodged in your throat or scratch your throat as you swallow. Some find that eating whole pumpkin seeds results in a minor stomach ache. People who suffer from stomach ailments should take caution when eating seeds with shells, as they may cause an upset. For everyone else, as long as you thoroughly chew the shell, pumpkin seeds are safe to consume in their whole form.
Making Pumpkin Seeds
Roasting homemade pumpkin seeds from a Halloween pumpkin is a tradition loved by many. Roasting the seeds on your own allows you to have more control over the flavor and nutritional content that you would otherwise not have when buying your seeds readymade at the store. To make your own roasted pumpkin seeds, soak your cleaned pumpkin seeds in a bowl full of salt water overnight, drain the seeds in a colander and lay them on a clean paper towel or dish towel to dry. Put the seeds on a cookie sheet and bake in the oven for about an hour. You need to turn the seeds frequently to prevent burning.
Using Pumpkin Seeds
On their own, pumpkin seeds make great snacks, and you can also use them in your meals. Salted or flavored pumpkin seeds add crunch to soups or salads and make a tasty garnish for pasta dishes. You can also use pumpkin seeds to change up a regular trail mix recipe or to make a sweet pumpkin seed brittle mix.
Health Information
Pumpkin seeds are high in fat, calories and sodium (if you eat salted varieties); however, when eaten in small quantities, these seeds can provide a helpful hand to your health. Pumpkin seeds are also a good source of iron, magnesium, zinc and potassium. They are also a source of polyunsaturated fatty acids. However, overindulging in pumpkin seeds can put you over your daily allowance for fat, calories and sodium.
Oolong tea and weight loss are two things that seem to go hand in hand, especially lately. It seems that people are realizing that when it comes to tea, green tea isn't the only one that has weight loss benefits. So does oolong, black tea, even white tea.
Coincidence? Not quite. All of these teas originate from the same plant: Camillia Sinensis. Green tea, for example, is picked and dried, whereas oolong tea is oxidized and then dried, which is why it's darker.
Let's explore the weight-loss benefits of oolong tea. And, in case you're wondering what the tea truly is... it is what they typically serve with your meal in Chinese restaurants throughout the US.
Instructions
1. Oolong tea is super healthy and is rich in polyphenols. These have the same function in your body as antioxidants. Since tea has virtually no calories, the polyphenol makes it a good beverage for dieters. And since it is also high in polyphenols, that also makes it nutrient dense. A diet that has a high nutrient density is said to promote weight loss. The polyphenols are also responsible for blocking dietary fat from getting absorbed into the body.
2. Another benefit of oolong tea is that it contains some caffeine, a stimulant that has long been touted for helping with weight loss. Oolong tea doesn't have as much caffeine as coffee, so it is much gentler on the body.
3. Besides the caffeine, there are other ways that it can help you lose weight. Studies have also shown that oolong tea increases fat-burning capabilities and boosts metabolism.
4. Drink several cups of oolong tea a day, eat a healthy diet and exercise regularly--and you'll be well on your way to effective weight loss and a healthier body.
You can give a fruit bouquet to someone who is allergic to flowers.
Sending fresh flowers to a friend lets her know that you are thinking of her and care about her. However, if your friend is allergic to flowers, the gift may not be as well received as you hoped. One solution is to make a fresh fruit centerpiece that can replace a floral centerpiece, which you can create using seasonal fruit and items that can be purchased at a florist's shop.
Instructions
1. Insert individual strawberries onto bamboo skewers. Leave the green base on each strawberry, and insert the skewer through the strawberry starting at the base and pushing halfway into the fruit. Repeat for each strawberry.
2. Insert individual grapes onto bamboo skewers. Select a single type of grape for a more uniform look, or choose multiple types of grapes for a more colorful look.
3. Cut watermelon into 1 inch thick slices, and press flower cookie cutters onto the slices. This will punch out fruit "flowers." Insert a skewer through the middle of each flower, and top each skewer with a grape.
4. Insert a block of florist foam into a decorative vase.
5. Insert the ends of the skewers into the florist foam inside of the vase. Arrange the fruit flowers as you prefer.
6. Cut a 2-inch wide ribbon to measure 18 inches long, and tie the ribbon into a bow around the vase to complete the fruit centerpiece.
Tags: allergic flowers, bamboo skewers, each strawberry, florist foam, fruit flowers, Insert individual, onto bamboo
Feta cheese is a powerful and strong cheese that is used by many in salads and Greek-style dishes. Feta cheese has a long and interesting history filled with Greek influences.
The Start of Feta
Feta cheese has an incredibly long history that goes back for thousands of years. Feta is a Greek cheese that was mentioned in Homer's "Odyssey," which is believed to have been written around the eighth century BC.
The Name
Feta translates roughly to "slice" in Italian. It was named as such in the 17th century because it was sliced when packed into barrels.
The Myth
According to Experience Festival, the myth surrounding feta cheese names Cyclops Polyphemus as "the first cheese manufacturer." It is said that he carried sheep milk in an animal skin bag, only to find that it had become solid days later.
Original Feta
Originally, feta cheese was made with goat or sheep milk. The cheese is still put into brine and allowed to cure.
The Cheese Itself
Feta is white and crumbles very easily. In general, it is made with cow's milk. Each producer will have their own preference for the taste and flavor of their feta cheese.