Although tomatoes are not as strong as citrus vegetables, they are still a bit too acidic for some peoples tastes and other peoples stomaches. Traditional methods to curb the acidity of tomatoes such as cooking the dish for longer or adding more sugar don't actually work to decrease the acid level. Fortunately, it's not hard to take the edge off a strong tomato dish and make it more palatable for the sensitive eater.
Instructions
1. Avoid canned tomatoes whenever possible. Canned tomatoes are often significantly more acidic than fresh ones, according to whfoods.com.
2. Use fully ripe, or even overripe tomatoes. As tomatoes ripen, their acidity lowers. You may also wish to buy low acidity tomatoes, such as the varieties in the link below.
3. Use low-acidity or mildly alkaline ingredients to balance out the tomatoes. Egg whites and meat are non-acidic. Green peas, corn and carrots are slightly acidic, but less acidic than tomatoes. Adding them to a tomato dish will lower the acidity.
4. Mix a pinch of baking soda into the dish when it has almost finished cooking. Stir it around and wait for it to stop bubbling, then take a taste. If you wish to, add a pinch more and repeat. The sodium bicarbonate in the baking soda actually neutralizes the acid in the tomatoes, dramatically reducing the acidity of the dish. This will change the flavor, so go slowly.
5. Add grated cheese or milk to your dish, and mix it in thoroughly. Cheese, milk and cream have calcium, which will neutralize the acid in the tomatoes.
Bitter soups can result from poor ingredients and overcooking.
Almost all cooks, whether beginner or experienced, encounter the problem of bitterness in soups. A bitter soup is usually the result of overcooking or less-than-fresh ingredients. Vegetables, meats and dairy products should be in peak condition. With a little care, you can create tasty, quality soups without bitterness.
Instructions
1. Avoid overcooking vegetables. Some vegetables, such as celery and leeks, are always bitter if overcooked, and the bitterness will ruin the whole soup. If the recipe calls for celery, consider replacing it with celeriac.
2. Simmer green vegetables for no longer than an hour. Kale, like some other green vegetables, increases in bitterness the longer it is cooked. Set a timer and cook the soup for the exact time specified in the recipe.
3. Do not add organs, such as heart, liver and gizzards, to any soup.
4. Do not overcook fish stock. Fish products are delicate and grow bitter with oversimmering.
5. Remove the skin or scum from the top of a soup and discard. Skin or scum contains impurities from things such as meat and bones used in the soupmaking.
6. Avoid oversimmering herbs and spices. Many grow bitter with long cooking processes. Cloves, for example, are well-known for creating bitterness.
7. Wait to add black pepper or peppercorns until almost the end of cooking time. Black pepper can turn a whole soup bitter.
8. Use fresh garlic cloves sparingly and follow the recipe exactly. Garlic gloves with green centers can be extremely bitter. Remove the green centers before using or substitute 2 teaspoons of garlic powder for every garlic clove required in your recipe.
9. Don't boil a frozen soup containing vegetables in order to speed up defrosting time. Your soup will be cloudy and bitter. Allow the soup to defrost in the refrigerator naturally.
Tags: bitter with, green centers, green vegetables, grow bitter, grow bitter with
Potluck dinners are a great way to bring large groups of people together without any individual having to go to great expense.
Organizing a potluck dinner can be a little more complicated than it sounds. While large functions like church potlucks tend to be slightly easier to coordinate because of the large number of people bringing food, a smaller affair--15 people or less--requires more organization so that you do not end up with six green bean casseroles and no desserts or main dishes. The best solution for either large or small potluck dinners is to divide up the types of dishes that are required This way, you can request a guest to bring a type of dish without infringing too much on his culinary creativity.
Instructions
Organize a Potluck Dinner
1. Select a venue. The venue should be large enough to accommodate all of the people that will be attending and a long buffet table. If possible, you should pick a venue that comes with tables and chairs, such as an outdoor picnic shelter or a church fellowship hall.
2. Make a list of every group or family who is invited to the dinner. It is important that you list by group rather than individual; it unlikely that a husband and wife will bring separate dishes even if you ask them to. If it is a large community function, you probably will have all the names and addresses in a database. If this is the case, simply move on.
3. Make a list of the types of dishes you hope to have at the potluck. Examples of these categories are: pasta, appetizers, breads, meats, fruits, salads, desserts. You can also add in paper goods, alcoholic beverages and nonalcoholic drinks if you want to let someone other than yourself provide them. You should not have more than 10 types of dish.
4. Divide these categories up among the people who are invited. If you have 40 groups coming and you have 5 categories of food then you will assign 8 groups to each category. For example, the Adam's through the Carrerra's might bring salads; the Denny's through the Foster's could be asked to bring main dishes, and so on through the end of the alphabet.
5. Assign each category a color of paper. You will print the invitations on different colors of paper to help you keep them straight. Also, each paper will have slightly different wording. All of the invitations will have the time, date and location. The last line should read, "Please bring a ______ dish to share. Please R.S.V.P. with the name of your dish and number of family members planning to attend." Fill in the blank with the appropriate dish according to the color of the invitation. An R.S.V.P. will also help you be aware ahead of time if you are going to have a shortage in any category or if someone simply refuses to bring the requested dish.
6. Mail the invitations. Because a potluck involves food preparation, invitations should be mailed at least two and a half weeks in advance to allow time to shop and prepare the meal. Save time to compensate for imbalances in the menu.
Tags: will have, each category, main dishes, Make list, Organize Potluck, Organize Potluck Dinner
Cream puffs and eclairs are made from the same type of pastry.
Cream puffs are one of the great desserts of the classic French canon. A well-made puff consists of a crisp, feather-light shell with a rich, cream-based filling, the contrast in textures providing much of the pleasure. Cream puffs are available frozen from most supermarkets, but they are best when filled just before eating. Fortunately, they are not difficult to make at home. Bake a batch of the pastries in a hot oven, and fill them when they are cooled with pastry cream, whipped cream, or a mixture of the two.
Instructions
Traditional Method
1. Pick up the first baked shell and turn it over, so the flat base faces up. Pierce the bottom of the shell with the tip of the paring knife, and rotate it to create a small hole just large enough for the tip of the pastry bag. Repeat, until all the shells are prepared.
2. Prepare a pastry bag by inserting a small, plain round tip. Use a spoon or spatula to fill the bag with cream filling, no more than 2/3 full. Twist the pastry bag closed, and squeeze until any air bubbles are expelled.
3. Pick up a shell with your non-dominant hand. With your dominant hand, insert the tip of the pastry bag into the opening in the bottom. Gently squeeze cream filling into the cream puff until it begins to overflow. Wipe away any excess.
4. Repeat with remaining cream puffs, until all have been filled. Depending on the size of your pastry bag, you may need to refill it once or twice. Sift a dusting of powdered sugar over the cream puffs for decoration, and serve cold. The shells will remain crisp for two to four hours.
Split-Shell Method
5. Place a baked shell on its side. Cut with a serrated knife near the bottom, so you are left with a small base and a larger dome, approximately one third and two thirds of the shell respectively. Repeat for the remaining shells, laying them out on your work surface in lines of matched bases and lids.
6. Prepare your pastry bag with a star tip, and fill it as directed above. Pipe a large rosette of cream filling onto the first base, and top it with the dome. Press down lightly so the dome is held in place by the cream. Alternately, pipe the cream filling in vertical zigzags around the edge of the base, which creates a more professional appearance.
7. Repeat with the remaining split shells. It is generally most efficient to pipe all the fillings in place, then top the entire row of cream puffs at once. Decorate them with a sifting of powdered sugar, as directed above.
Great entree recipe for Amaretto Chicken. If you like the flavor of Amaretto and eat chicken, you'll love this cook amaretto chicken recipe.
Instructions
1. To begin making this entree rinse chicken and pound between layers of waxed paper to flatten (it does not have to be flattened much). Set aside.
2. Toast almonds in 350* oven for 6 to 8 minutes until just beginning to color; coarsely grind almonds.
3. In pie plate,combine ground almonds, flour, thyme, salt, and white pepper.
4. In large heavy skillet, heat ? cup of the butter and the 3 Tbsp olive oil over medium-high heat.
5. Lightly coat chicken with beaten egg; dredge chicken in flour mixture, shaking off excess. Add chicken to skillet and cook until golden, about 5 minutes per side.
6. Remove chicken and transfer to a baking sheet. Bake at 350 degrees until chicken is cooked through, about 7 to 12 minutes, depending on thickness of chicken.
7. In medium skillet, melt remaining ? cup butter over medium heat. Add shallots and saute for 2 minutes.
8. Add mushrooms and saute until mushrooms begin to soften.
9. Add Amaretto and cook until almost all liquid is absorbed.
10. Add chicken broth (reserving 3 Tbsp), lemon peel, and lemon juice; bring to a boil. Boil until mixture is reduced to 1 cup, about 8 minutes.
11. Stir together reserved 3 Tbsp broth and cornstarch; add to sauce whisking continuously until sauce has thickened. Remove from heat. Season to taste with salt and pepper.
12. Slice cooked chicken into ? -inch wide pieces. Arrange chicken slices on platter and spoon sauce over. Sprinkle with parsley.
13. Makes 6 entree servings
Serve the Amaretto Chicken over the Pecan Wild Rice Pilaf and accompanied
A long-time summertime treat in the South, scuppernong is a large muscadine grape that is bronze or lighter in color, according to the North Carolina Wine and Grape Council. First discovered in the 1500s growing wild, the scuppernong is becoming more popular and is now widely cultivated.
Types
The southern United States has both muscadines, which are black or purple grapes, and scuppernongs, which are a bronze, or lighter color. Scuppernongs are larger than muscadines.
History
Scuppernongs were originally discovered by French explorers in the 1500s to be growing abundantly in the wild in the southern United States.
Scuppernong Named
Scuppernongs were not named officially until 200 years later, in 1755, when they were re-discovered near Scuppernong Lake in North Carolina by hunters, according to Loyd Auman of Auman Vineyards in Fayetteville, North Carolina (see link in Resources). Before that, they were referred to as "the big white grape."
Eat
Scuppernongs have seeds and thick skins. Squeeze the pulp and juice out, but leave the skins, which are bitter.
Storing
Like any grape, the scuppernong needs to be refrigerated, without washing, until it is ready to use. They will last a week but are best if eaten within a few days of refrigeration.
Nutrition
A cup of scuppernongs has about 100 calories. They contain Vitamin C, trace minerals, Vitamin B and potassium.
Tags: North Carolina, 1500s growing, bronze lighter, bronze lighter color, lighter color, Scuppernongs were, southern United
The goal of a cocktail party is to provide a clean variety of snacks that can be consumed by hand.
A successful cocktail party menu is one that doesn't require utensils or plates in order to consume food. Light, one-bite, clean, tasty and sophisticated is the ideal goal of cocktail food. Balance the traditional items with modern takes on party food and serving, and offer a large variety, as everyone prefers a different snack while drinking. Just make sure to provide plenty of napkins.
Meat and Cheese
A meat and cheese platter is the most common and expected item at a cocktail party. As cocktail party menus usually serve snacks rather than main courses, the meat and cheese platter is a savior for those who didn't get a chance to grab dinner before the party. Protein and carbohydrates go a long way at stifling hunger and counterbalancing alcohol. To avoid the unappetizing clich of a store-bought rolled ham and cheddar tray, construct your own out of high-quality meats and cheeses including dried salami, sausages, sliced turkey, roast beef and prosciutto, slices of provolone, Gruyere, sharp Parmesan, Swiss, goat, brie and quality cheddar. Arrange the meat together on a platter and the cheese together on another. Place a hearty basket or tray in between the meat and cheese trays full of assorted breads, crackers and spreads such as bowls of honey, hummus and Dijon mustard.
Spoons
Spoons are chic appetizers used to get around the serving trouble of hot soft foods that cannot be held on their own. Any type of spoon can be used, though spoons with a curved handle and wide head work best. Fill each spoon with any variety of one-bite items such as polenta, marinated tofu, shrimp or scallops in sauce, creamy mashed potatoes, lentil salad, couscous, ceviche, creamed cauliflower, crab salad and virtually anything that can be whipped, made into a mousse and piled on a spoon. Guests each take individual spoons off of the tray for a one-bite no-mess amuse bouche. Place an empty bowl next to the tray of full spoons as a used spoon collection vessel.
Canapes
Canapes are another traditional cocktail party food as they are easy to eat, can be made in a variety of ways and offer an air of sophistication. A canape is any small "layering" of ingredients on top of a piece of bread, cracker or pancake similar to a bite sized open-faced sandwich. Canapes generally start with a spread of butter, cream cheese or any whipped spread that the toppings can "stick" to. After the spread, a variety of meats, raw fish, cheeses, small vegetables such as sprouts and cherry tomatoes, nuts, capers and olives can be layered on top. Classic canapes include smoked salmon, capers and cream cheese and the caprese canape of tomato, basil and mozzarella. Canape bases can be small square or round toasts, rustic breads, crackers or even mini pancakes or blinis.
Handful Snacks
Along with the prepared food, a cocktail party menu should include common drinking snacks. Provide bowls of mixed nuts, pretzels, small crackers such as bagel chips, classic party snack mixes, flavored popcorn and even dried soybeans.
Sweets
Cocktail party desserts should include brownie bites, classic cookies, spoons (explained above) featuring chocolate or fruity mousses, cupcakes, marshmallows, petit fours and bowls of hard chocolate covered fruits, nuts and pretzels, as they are easy to hold and do not leave a mess.
Preparing sandwich wraps for restaurants is simple, no matter what's inside.
Many restaurants of all types include sandwich wraps in their menus. Sandwich wraps come with a wide variety of ingredients and recipes that can include cold cuts, grilled or fried meats, vegetables, garnishes and sauces. No matter what ingredients your sandwich wrap requires, the preparation procedure is similar.
Instructions
1. Prepare your ingredients. Cook and cut all meats, slice or shred cheeses, cut garnishes -- such as lettuce, tomato or pickles -- and keep condiments like mustard, mayonnaise and dressing easily accessible while you're at your food preparation station.
2. Place a large tortilla or pita flat on the preparation counter. In a straight line down the center, from one end to the other, apply a moderate layer of the desired condiment or dressing, like mayonnaise or mustard. Using this line as your guide, place garnishes such as lettuce or tomato directly on top of the condiments, and pre-cooked and sliced meats on top of the garnishes.
3. Fold the tortilla to enclose the fillings. At the short ends of your "ingredient line," gently fold each edge inward -- about an inch -- to cover a small portion of ingredients on either side. With the short ends tucked in, fold one of the wider tortilla flaps over the top concealing all the ingredients.
4. Roll the folded sandwich over to secure it closed. With one hand on each end, firmly and tightly roll the full end of your folded sandwich towards the flatter, empty edge of the tortilla. Depending on the size of your tortilla, you may roll it over one to two full times. Your sandwich wrap should resemble a burrito.
5. Cut the wrap in half to prepare for plating. Place one toothpick on each end of the wrap, about 1/4 of the sandwich length away from the ends. Use a very sharp, non-serrated kitchen knife to cut your wrap just between the toothpicks. For a more appealing appearance, cut the wrap on a slight angle to better display the layered contents.
6. Place both halves of the prepared sandwich wrap on a plate. Tilt each half slightly to reveal the contents for presentation, leaving sufficient room on the plate for side dishes and garnishes. Depending on your particular menu, you might add chips, french fries or a small salad as a side dish. Typical plate garnishes might include a pickle wedge, parsley leaves or a small dish or container of dressing or dipping sauce.
Empanadas are an extremely versatile Latin American dish and can be easily adapted to accommodate any menu plan or taste. By varying the ingredients from the more traditional recipes, you can create appetizers, desserts or hearty main dishes for even the pickiest eaters in your family. Your creativity should be the only limit on the types of ingredients you wish to gather for empanadas.
Instructions
1. Prepare the dough for the empanadas. You can make the dough from scratch using a simple combination of flour, sugar, baking powder, shortening and salt or find ready-made empanada disks in the frozen food section of most grocery stores. A Latin food specialty store will have a better variety.
2. Collect ingredients for a traditional filling. This might include a tomato sauce (feel free to use store bought), diced green peppers, red peppers and onions, olive oil, tobacco, salt and pepper to taste, cumin, capers, garlic and olives.
3. Vary the ingredients for more diversity. Empanadas can be adapted to accommodate almost any menu plan. Fill them with an exotic fruit like guava and cream cheese for a delicious dessert or fill with fruit preserves for an everyday treat. Make a hearty appetizer by filling with any type of meat, poultry or seafood.
4. Accommodate the vegetarians in your party. There are many delicious vegetarian empanada recipes available. Be sure to look for vegetarian prepared dough or make your own if that is not available in your area.
5. Lay out the ingredients in logical order. Create an assembly line and involve the whole family in the preparation process.
Corned beef hash is a hearty meal dating back to the early days of Ireland. Originally named for the process of preserving meat by submerging it in dry corn, the meal remains a constant staple of the Irish and American diet. Many corned beef hash recipes alter the flavor and tenderness of the meal to suit your preference. Making corned beef hash crispy requires a few simple steps and is accomplished in no time.
Instructions
1. Pre-heat the oven or grill as specified by the recipe.
2. Mix your corned beef recipe together. Rub olive oil over the beef to help it sizzle. Add other ingredients -- onions, potatoes, ketchup and/or oil, for example -- as determined by the recipe. Place contents of the recipe -- along with the corned beef -- into a shallow oven-safe pan if you are cooking the meat alongside vegetables. Insert and sit the pan into the oven on either the middle or low rack. Place the meat onto the direct heat rack if cooking the beef alone and on the grill.
3. Increase the initial preheat temperature -- as specified by the recipe -- on your oven or grill during the final 20 minutes of cooking. Turn the heat up to 375 degrees Fahrenheit if the recipe calls for a temperature of 300 Fahrenheit, for example. Adding heat to the cooking process will induce crispiness without overcooking.
Gardening is the No. 1 outdoor hobby in the United States. If you are a new home owner or just want to find out what all the hoopla is about, here are a few tips on starting a garden of your own.
Instructions
1. Start small. Choose a sunny spot in your yard not larger than 5 feet by 5 feet. Gardening can be frustrating if your space is greater than your experience.
2. Remove all weeds before you do anything in your garden plot. Weeds have a tendency to reappear, so don't be surprised if they return in a few weeks. Pull them as soon as you see them.
3. Turn the soil over with a shovel or spading fork. If the ground is hard to dig, your plants will have a difficult time growing through it. If you have hard soil, water the ground the day before you work the soil to soften it up. Place some organic compost on the surface of the soil and mix it in well prior to planting.
4. Water the prepared soil prior to planting. Plant roots should never come in contact with dry soil.
5. Use small plants from the nursery rather than planting from seed. Growing from seed takes more experience. Smaller plants are easier to grow for the novice gardener.
6. Select plants that do well in your area. Save the exotic plants for a little later in your gardening career. Check with your local nursery for a variety of plants that are suitable to your location.
7. Water as soon as you are finished planting to settle the soil around the roots. Do not add fertilizer until you begin to see new growth.
8. Enjoy! Part of the fun of gardening is watching your plants mature and grow with your help.
Tags: from seed, plants that, prior planting, with your, your plants
Caribbean food is very popular in the United States. Whether you want to try something different for dinner or bring back the food taste from a great vacation, cooking Caribbean is a nice change from the ordinary meal. Creole Porc Colombo, also known as Caribbean Pork Curry, is a flavorful dish that can be made with these directions.
Instructions
1. Sprinkle salt and pepper onto 12 ounces of ?-inch thick pork tenderloin chunks.
2. Put 1 teaspoon of oil in a Dutch oven and heat on high. Add the pork chunks into the oil and brown on all sides. Remove from the heat and place on paper towels to remove oil.
3. Turn the heat down on the Dutch oven to medium. Add another teaspoon of oil. Stir in 1 large chopped onion and 1 large chopped and seeded green bell pepper. Cook until tender.
4. Stir in 3 large cloves of minced garlic, 1 teaspoon of dried thyme, 2 tablespoons of curry powder, ? teaspoon of allspice and ? teaspoon of cinnamon. Cook for about a minute or until aromatic.
5. Pour in 2 cups of chicken broth, 5 cups of peeled and cubed ?-inch pieces of sweet potatoes (1 ? pounds), ? cup chopped fresh or canned tomatoes, 2 to 3 Scotch bonnet chiles that have been punctured multiple times with a fork and 1 bay leaf.
6. Turn the heat down to low and simmer until potatoes are tender, stirring occasionally. This should take about 15 to 20 minutes.
7. Return the pork to the mixture and cook until the meat is thoroughly heated. Remove the chiles and bay leaf. Serve Porc Colombo hot.
This easier take on regular lasagna simply substitutes Asian wonton wrappers for the pasta. Wonton wrappers are made from fresh flour pasta that doesn't need to be pre-boiled. You can use this method on any baked lasagna. This recipe serves 8 to 10.
Instructions
1. Start the meat filling by heating the oil in a large pan.
2. Add the onion and cook until tender, then add the beef.
3. Brown the beef, stirring constantly, then drain off the excess fat and add the tomato paste and half the herbs (see Tips for which herbs to use).
4. Season with salt and pepper.
5. Stir and cook for about 3 minutes, then add 1 c. tomato sauce.
6. Simmer for 3 or 4 minutes, then turn off the heat and reserve.
7. Heat the oven to 350 degrees.
8. Place the ricotta in a large bowl, season with salt and pepper, and stir it up well to make it soft and pliable.
9. Place half the meat mixture in the bottom of a deep 9-by-13-inch casserole dish.
10. Arrange a double layer of wonton skins over it.
11. Carefully spread the ricotta over the wontons.
12. Arrange another double layer of wontons over the cheese, making sure to cover the cheese well.
13. Spread the remaining meat mixture over the second wonton layer, then place a final wonton layer over that.
14. Spread the remaining tomato sauce and herbs over the top, cover the dish well with aluminum foil, and cook for 45 minutes.
15. Remove the lasagna, uncover it, and preheat the broiler.
16. When the broiler is red-hot, spread the mozzarella and Parmesan cheeses over the top and place under the broiler.
17.Watch it very carefully. When the cheese melts and turns golden brown in spots (like the top of a pizza) remove it.
Boar's Head is a company well-known for its quality, delicious deli meats. Whether you love oven roasted turkey, roast beef or ham, Boar's Head has cold cuts to please every palate. Though they have tasty meats, Boar's Head can cost a pretty penny, which many people see as a turn off. The good news is you can make your own roast beef and slice it deli style, just like Boar's Head. Learn make roast beef at home to save money.
Instructions
1. Choose a top round piece of beef. When choosing your top round, make sure your cut of meat is either prime or choice for quality purposes.
2. Mix olive oil, salt, pepper and Worcestershire sauce in a small bowl. After blending, rub all over the roast with your hands.
3. Trim off excess fat (top rounds come with fat attached to them) and set aside, being sure you don't throw it out. On the top round, there is a piece of meat called the cap. The cap needs to be trimmed off and can be used for dishes like stir fry.
4. Tie the fat back on the cut of meat with butcher string, once the cap is removed. You can visit most any meat department or butchery for this string. The top round is essentially a lean piece of meat, so tying the fat back on will keep the roast moist and tender.
5. Slice the top round in half against the grain of the meat for the best cooking time. Cooking time should take approximately 2 to 2 1/2 hours at 350 degrees. An average top round will weight about 10 to 11 pounds. When cut in half, the roast will be about 5 pounds each. If the roast beef has a reddish color in the middle, this is completely normal. Center cooking temperatures should not exceed 135 degrees, as this meat tends to be more rare than other meats.
6. Remove roast from the oven when done and let cool until it's no longer hot. Remove the string and discard the fat.
7. Slice the roast in very thin pieces against the grain for authentic deli style meat. Place on sandwich bread or in salads for delicious, Boar's Head-esque cold cuts. Refrigerate the remaining meat.
Tags: Boar Head, roast beef, about pounds, against grain, cold cuts
Spicing up a dish can make rice and beans more appetizing.
Rice and beans are basic and somewhat generic staples on their own, but take on the characteristics of different cultures when they are livened up with herbs and spices. Knowing which spices to use in a curry, Jamaican chicken dish or taco will help you to get the most flavor out of your rice and beans.
Mexican
Mexico has a long tradition of cooking with rice and beans. The most common herbs and spices vary by region in Mexico, with the cuisine of northern Mexico generally being hotter and spicier than that of southern Mexico. Many Mexicans enjoy habaneros, extremely hot peppers that give dishes a serious bite. Red pepper, basil and cayenne are also favored in Mexican cooking. In combination, they lend depth and complexity to the flavors of dishes such as tacos, frijoles and chimichangas.
Indian
Like Mexico, India is a warm country in which beans and rice have been cultivated for many hundreds of years. Curry is the most common Indian dish featuring rice. Curry is a mixture of vegetables and spices that is traditionally served on top of a bed of rice. Some of the more common spices used in curry include turmeric, cumin, coriander and cardamom. Beans are used in Indian cuisine to make chili dishes and in curry as well, creating a complementary bean and rice mixture when the curry is served over the rice.
Caribbean
Rice and beans are used in different combinations all over the Caribbean in conjunction with dishes such as chicken jerk, conch soup and fish. Curry, cilantro and ginger are popular spices for livening up Caribbean rice and beans, along with soy sauce in the cooking process and added as a condiment while eating. Allspice, which despite its name is not a mixture of spices but a berry that grows on tropical evergreen trees, is also popular in Caribbean cooking.
Chinese
One of the most famous elements of Chinese cooking is a combination of cloves, cinnamon, fennel, pepper and anise that is widely known as "five spice." This combination can be used in a wide variety of dishes, including rice and beans, to create distinctive Asian flavors. Rice and beans are commonly mixed with tofu, green vegetables, pork and seafood along with the five spice mixture.
Tags: along with, cooking combination, dishes such, five spice, herbs spices, most common
Wonton strips can add a flavorful crunch to many dishes.
If you have ever had Chinese takeout, you're probably familiar with wonton strips. These are strips of wonton wrappers which are fried or baked until crunchy. A Chinese rendition of Mexican tortilla chips, wonton strips can make a great snack on their own. However, these strips can also add a crunchy texture and subtle savoriness to many soups, salads and even desserts. Try incorporating this snack to add a bit of pizazz to a variety of Asian-inspired dishes.
Instructions
1. Purchase prefried or baked wonton strips from a Chinese take out restaurant. Wonton strips are often sold as a side dish. Purchase prefried or baked wonton strips at a specialty grocery store if you can't get them at a take out restaurant. According to Melissas.com, you can make your own strips by baking wonton wrappers. To begin, cut the wrappers in 1/4-inch wide strips. Spray both sides of the strips with cooking spray. Toss with salt and pepper. You can also experiment with other herbs and spices like garlic powder or red pepper flakes. Place the strips 1 to 2 centimeters apart on an ungreased baking sheet. Bake at 475 F for six minutes or until the strips are golden brown and crispy.
2. Sprinkle wonton strips atop a variety of classic Chinese soups, such as egg drop soup or hot and sour soup. You can also try wonton strips with non-Chinese soups or with chili. The wonton strips will add a bit of savoriness and provide a crunchy texture. To prevent the wonton strips from getting soggy; add them to your soup from a separate bowl, as you eat.
3. Toss wonton strips over Chinese chicken salad. Make the salad by combining romaine lettuce, chopped tomatoes, baked or poached chicken strips, and mandarin oranges. Dress the salad with a mixture of 1 tablespoon sesame oil, 2 teaspoons soy sauce, 1 teaspoon lemon juice and fresh black pepper. Dress the salad before adding the wonton strips to keep the strips crunchy. You can also add cilantro or sprouts as a garnish.
4. Add wonton strips to a dessert dish for an unexpected twist. The savoriness of these strips help balance out sweet desserts like berry compote, Thai mango sticky rice, or ice cream sundaes. The crunchiness also adds a unique texture to smooth desserts. Change the flavor of wonton strips from savory to sweet. Drizzle wonton strips with maple syrup or honey, adding a sprinkling of cinnamon and powdered sugar on top to sweeten them. Or, for an Asian-inspired twist, sprinkle the strips with toasted sesame seeds. Enjoy these sweetened strips on their own or with a dollop of vanilla ice cream.
The custom of eating foods fried in oil commemorates the miracle of the oil lasting for eight days in the Temple's candelabra.
Every Jewish holiday seems to have a food associated with it, and Hanukkah is no exception. To commemorate the miracle of the oil burning for eight days in the Temple's candelabra, many Jews eat foods fried in oil on Hanukkah. The most famous of these foods are latkes, deep-fried potato pancakes. Although these treats are high in fat, you can use some of the variations listed in order to increase their health value.
Instructions
1. Peel the onion and shred or grate it in the food processor. (You can also complete this step by hand.)
2. Peel the potatoes and shred or grate them in the food processor. You may need to cut them into smaller chunks so they will fit into the processor.
3. Empty the contents of the food processor into a large bowl and carefully drain out as much liquid as possible. Then press paper towels into the mixture to drain out even more liquid.
4. Crack the egg and mix it into the latke batter. Add the salt and pepper and mix well.
5. Prepare a pile of several paper towels on a flat surface near the frying area.
6. Heat up about a cup of oil on the griddle or frying pan over a high flame. The surface should be hot enough that a drop of water sprinkled on it immediately begins to sizzle.
7. Drop spoonfuls of latke batter onto the frying pan or griddle, making sure they do not run into each other. Leave them there for at least a minute before checking on them.
8. Check on the latkes by carefully lifting up one side of them with the tip of a spatula and peeking underneath. If the bottom is dark brown, flip the latke over and flatten it with the bottom of the spatula.
9. Fry until both sides of the latkes are dark brown and the edges are crispy. Then use a spatula to remove the latkes from the pan and place them on the paper towel layers. Layer two more paper towels on top and press down gently to squeeze out the excess oil.
Tags: food processor, paper towels, dark brown, days Temple, days Temple candelabra
There are so many flavors to be found in the market. Garlic is only one of them.
One of the key ingredients in any meal is flavor. Garlic is a very robust root commonly used with tomatoes and spaghetti sauces. It is also a popular rub on lamb and other meats. What to do if there is no garlic around, or if you're simply tired of the taste? The world of herbs and spices is brimming with possibilities.
The Garlic Family
Roasted garlic adds a very different flavor than fresh garlic.
If you want the robust, tangy flavor of garlic, but you are tired of the same garden-variety brand, there are several variations you may wish to try. Smoked garlic and roasted garlic provide a different nuance to the food, very different from fresh crushed garlic straight from the garden. Head garlic is a Thai specialty, and can be used for a fresh flavor in Asian dishes. If lack of availability is the problem, powdered garlic can lend a similar taste to your meal in the absence of fresh bulbs.
Rosemary and Mint
Rosemary is flavorful and attractive.
Many people use garlic to season lamb, but there are several herbs that do the same job. Rosemary is available at most grocery stores. Fresh sprigs can be tied to a roast and cooked in the oven, adding a savory flavor. There are also several varieties of mint, including smooth curly mint and silver mint, which give off a fresh scent, and accent the meal. Mint can also be crushed and made into fresh mint sauce as an accompaniment.
Herbs
Basil can be served fresh with salads.
Sauces for pasta can easily be made without garlic. Common herbs to use in tomato sauces are bay leaves, oregano and basil. Each has a distinct flavor, and when combined in different variations, can lend a well-seasoned taste to your food. Basil has one of the largest family trees of any of the herbs; more than 40 varieties can be found around the world.
Chives and Onions
Chives and sour cream are a tasty combination.
Both chives and spring onions add a similar kick to a meal, and mimic the complementing qualities of garlic. Try chopping fresh chives and adding them to a salad dressing in place of garlic.
Ginger
Ginger looks strange at first, but its taste is fresh and tangy.
Ginger is excellent in soups, and combines well with lentils and root vegetables. It has a hot, spicy and slightly sweet flavor, so add in small quantities until you're familiar with its taste.
The beef on weck sandwich is a regional specialty of upstate New York, the city of Buffalo in particular. It includes rare roast beef on a roll baked to produce a crisp crust to contrast with the tender meat.
Instructions
1. Preheat the oven to 425 degrees.
2. In a small mixing bowl, combine salt, pepper and olive oil. The amount of salt and pepper is up to you based on how strongly you want to season the roast. Apply the mixture to the surface of the roast.
3. Place the meat in a shallow roasting pan and put it in the oven for approximately 40 minutes.
4. Use a meat thermometer to check the temperature of the roast. Insert it into the thickest part of the roast. If the temperature is at least 130 degrees Fahrenheit, remove the meat from the oven. If it's below that temperature, cook five more minutes and check the temperature again until it is 130 degrees.
5. Allow the roast to sit for 20 minutes before carving, then slice it in a shallow container that catches the juices. Cut paper-thin slices.
6. Combine 1/2 cup cold water and the cornstarch in a small bowl. Reduce the oven's temperature to 400 degrees. Use a basting brush to coat the Kimmelweck or Kaiser rolls with the cornstarch mixture. Place the rolls on a baking sheet and sprinkle them with the caraway seeds. Sprinkle on salt if you wish.
7. Remove the rolls after three to five minutes in the oven. The longer you cook the rolls, the crisper the outside will be. Slice the rolls in half.
8. Divide the sliced beef evenly on the bottom halves of each of the eight Kaiser rolls. Top the meat with the juices you saved while slicing the meat, and then place the tops of the rolls on each sandwich.
Tags: check temperature, Kaiser rolls, salt pepper
Quail eggs are much smaller than chicken eggs and are colored much differently.
Eggs can be used in many different kinds of cooking and baking. When storing eggs, you must meet certain specifications to make sure that the eggs remain undamaged and safe from the infestation of bacteria. In addition, because of the variety of eggs that exist, you should be aware of any special considerations that you might need for taking care of the particular type of eggs you are storing. Quail eggs, for instance, are much softer than hen eggs, so you have to be especially careful when handling and storing them.
Instructions
1. Carefully place the eggs in an egg carton. Try to get some small-egg cartons if your local grocery store carries them, as quail eggs are much smaller in size than normal eggs and will thus be prone to shifting when stored in a larger carton. If you cannot acquire a small-egg carton, be very careful with a larger carton when moving it.
2. Place the carton inside a storage area with a controlled temperature of no more than 40 degrees Fahrenheit. To keep the eggs safe from bacteria, they need to be cooled constantly. Any average refrigerator will do this job well.
3. Keep anything that might fall on the carton away from the carton. Do not place anything on top of the carton either; doing so might damage the eggs. Because of how soft quail eggs are, you must be extra careful to make sure they are not dented or cracked when in storage.
4. Keep the eggs on the top shelf. This will ensure that they get plenty of ventilation as well as an abundance of cool air around them. If you cannot store them on a top shelf, keep them as high off the floor as you can.
Tags: eggs much, eggs much smaller, eggs must, larger carton, make sure, much smaller
Although sushi lovers often associate sashimi with ahi tuna, salmon fillets make a beautiful and delicious component for this delicacy. "Sashimi" does not refer to one particular type of fish. This culinary term describes the method of preparation for numerous varieties of fish fillets. Brooks Takenaka, Assistant General Manager of the United Fishing Agency, advises that sashimi should be cut against the grain of the fish. Making clean cuts and staying aware of the muscle grain makes your salmon sashimi a success.
Instructions
1. Wash the salmon fillet under cool running water.
2. Place the salmon on the cutting board.
3. Pat the salmon dry with a clean towel.
4. Remove any dark meat and skin from your salmon fillet. Use a sharp knife to cut these sections off of the fillet.
5. Cut away all fat from the surface of the salmon fillet by sliding your knife between the fat and the muscle. Make clean, long slices to remove the fat.
6. Cut the salmon fillet into long strips, or blocks. Cut these blocks with the grain of the muscle of the fish. Make the blocks about 3 to 4 inches wide. Slice the entire length of the fillet into long blocks. You do not need to measure the length of the blocks since you will later cut each one into thin slices.
7. Hold a salmon block steady against the cutting board with one hand.
8. Make long, clean cuts with the sashimi knife to slice the fish. Cut the fish at an angle perpendicular to the grain of the muscle.
9. Slice the entire fillet into 1/4-inch sections.
Tags: salmon fillet, fillet into, clean cuts, cutting board, fillet into long, grain muscle, into long
Sesame oil is also known as gingelly or til oil, and is a vegetable oil made from sesame seeds. This is used as a cooking oil in many countries and is used as an enhancement to flavors in Chinese foods. There are many fatty acids that are good for the heart in sesame oil such as palmitic, oleic, linoleic and eicosenoic fatty acids. These are found in all white sesame seeds, as well as the natural oil that is produced as a byproduct of the seeds. This recipe will yield 2 tbsp of oil.
Instructions
1. Add the oil and sesame seeds to the blender. Turn the blender on to medium and allow the pieces to blend together until smooth. This will create a creamy sesame paste, and the sesame oil will rise to the top of the mixture when allowed to rest.
2. Pour the mixture into a bowl and allow to it to sit for 1 hour. The sesame oil will rise to the top of the mixture. Spoon this oil out into a cup. Simply lay the spoon on top of the mixture and allow the oil to seep over the sides of the spoon, until full.
3. Lay plastic wrap over the top of the cup and gently press around the rim of the cup. This will seal in the freshness of the oil and makes it easy to refrigerate.
Tags: sesame seeds, fatty acids, rise mixture, seeds This, sesame will, sesame will rise, This will
Admittedly, cinnamon rolls are not that easy to make. But once you get the hang of it, you'll want to perfume your kitchen on a regular basis with those wonderful rolls baking in the oven. And it's not so bad if you make the rolls the night before and refrigerate them. Makes 24 rolls.
Instructions
1. Combine 2 c. of the flour and the yeast in a large mixing bowl. Set aside.
2. Heat milk, 1/3 c. of the sugar, 1/3 c. of the butter and salt, stirring, in a medium-sized saucepan until just warm and the butter has almost melted.
3. Add milk mixture to flour mixture. Add eggs. Beat with an electric mixer on medium speed for 30 seconds, scraping down the sides of the bowl. Stir in as much of the remaining flour as you can with a wooden spoon.
4. Turn dough out onto a flat, floured surface.
5. Knead in just enough of whatever flour remains so that the dough is soft, smooth and elastic. This should take about 4 minutes of kneading time.
6. Shape dough into a ball, place in a large, lightly greased bowl, and turn once so that the dough is greased all over.
7. Cover bowl tightly with plastic wrap, place in a warm spot and allow to rise for 1 hour, or until the dough has doubled in size.
8. Punch dough down after it has risen and turn out onto a lightly floured surface.
9. Divide dough in half, cover, and let rest 10 minutes.
10. Lightly grease two 9-by-1 1/2-inch round baking pans.
11. Roll each dough half into a 12-by-8-inch rectangle.
12. Brush the melted 3 tbsp. of butter over the dough.
13. Combine 1/2 c. sugar and the cinnamon and sprinkle over the dough.
14. Roll each piece of the dough up, as you would a sleeping bag, but starting from the long side.
15. Seal the seam when finished rolling up the dough by pinching the dough with your fingers and smushing it into the main body of the rolled up dough.
16. Slice each rolled-up log into 12 equal pieces and place in the greased baking pans.
17.Cover the pans and let the dough rise in a warm place until nearly double in size, about 30 minutes.
18. Bake rolls in a preheated, 375-degree F. oven for 20 to 25 minutes, or until golden.
19. Cool rolls slightly, then remove from pans. Serve.
Tags: about minutes, baking pans, dough half, floured surface, over dough
Like many fruits and vegetables, onions do just fine when frozen.
A tedious amount of prep time can go into chopping and preparing onions. To speed up future recipes as well as reduce waste and spoilage, try preparing onions in advance and freezing for later use. As with most vegetables or fruits, onions can be preserved for a long period of time if properly frozen.
Instructions
1. Wash the onions, peeling away and discarding their flaky skins.
2. Chop or dice the onions. If you like, you can simply divide the onions and toss them into an automated processor or chopper. Smaller pieces often freeze better, so if you don't want to dice your onions, you may thin them out by cutting them into flat rings.
3. Dry the onions. Press out as much moisture as possible with a paper towel.
4. Add onions to a freezer bag or other airtight container, making sure to rid the receptacle of any excess air. Use a permanent marker to label the container with the date of first freeze.
These venison appetizers are easy to serve for an elegant cocktail party or snacks in front of the big game. The tiny meat tarts' hearty, unique flavor will be an instant favorite with all your guests-- even the ones who swear they don't eat venison.
Instructions
1. Toast the sesame seeds. Put two tablespoons of sesame seeds in a frying pan over medium heat. When the seeds begin to pop, take them off the heat to cool.
2. Make the dough for the tarts. In a mixing bowl, combine one and a quarter cups of flour, a pinch of salt and the toasted sesame seeds. Bring one half-cup water and one quarter-cup canola oil to a boil. Pour the hot liquid over the flour mixture and stir until dough is formed.
3. Prepare the tart pan. Press a small ball of dough into each cup in a mini-muffin pan, forming the crust for a tiny tart. If the dough is too soft to work with, refrigerate it for an hour before lining the muffin cups.
4. Mix the venison filling. Combine one pound of ground venison, one package of chopped dates, one quarter-cup minced onions, two tablespoons canola oil and one egg in a mixing bowl. Squish the mixture with your hands until everything is combined. Salt and pepper to taste.
5. Finish the appetizer. Fill each crust with the venison mixture. Bake at 350 degrees until the crust is light brown. Allow to cool for a few minutes before taking the appetizers out of the pan and placing on a tray to serve.
If you buy pickles chances are when the pickles are all gone you just throw out the juice and toss the jar! But wait! You can get good use out of that pickle juice! You can reuse the pickle juice to pickle your own vegetables and eggs or to make salad dressing. What a thrifty way to save money!
Instructions
1. You can put other vegetables in your jar of leftover pickle juice and let them get pickled! Try fresh cauliflower, broccoli floret, onions, peppers, mushrooms, carrots, cherry tomatoes... whatever you can think of! Just put them in the jar of juice and store the jar in the refrigerator for a few days and you will have pickled vegetables!
2. Another way to reuse pickle juice is to add some of the juice to pasta salads and potato salads. It really gives the salads a burst of flavor. You can also make salad dressing using pickle juice! Just mix some pickle juice with a bit of mayonnaise and you have a terrific pickled dressing!
3. You can also reuse pickle juice to make pickled eggs. But the flavor of the egg will be different than the pickled eggs you are used to. They will taste... well, they will taste like pickles! Eggs that have soaked in pickle juice are great to use for egg salad or to slice on salads. Give it a try!
4. You can use any kind of pickle juice. Obviously if you use dill pickle juice your veggies will pick up that flavor. If you use sour pickles your veggies will have pucker power! Just try different things until you get a creation that you love! And just reuse the juice once. After you pickle your veggies toss that juice and buy a new jar of pickles. And you don't have to wait until all your pickles are eaten. You can add veggies to half a jar of pickles to make your own pickled mix!
Tags: pickle juice, reuse pickle, your veggies, your veggies will, make salad, make salad dressing, pickle your
Pair lamb chops with balsamic vinegar reduction to impress dinner guests.
Lamb, a culinary staple in the Middle East, is made from young sheep. Lamb chops come from different places on the lamb. Loin chops come from the loin and rib chops from the rib area. Blade or arm chops are cut from the shoulder and sirloin is a leg cut. Recipes that call for lamb chops can be made from any of these cuts, unless the recipe calls for a specific cut. Lamb pairs well with balsamic vinegar, an aged, syrupy reduction of sweet white grape juice. The sweetness of the balsamic vinegar compliments the sometimes spicy gaminess of the lamb.
Instructions
1. Whisk the rosemary, thyme, salt and pepper with 1 tbsp. of the olive oil in a bowl. Place the lamb chops on a plate. Using your finger or a spoon, spread the marinade on the top and bottom of the lamb chops and let it marinate for at least 15 minutes. Mint would also work in this recipe.
2. Heat 1 tbsp. of olive oil over medium heat in a large skillet. Cook the lamb chops for 3 minutes on each side for rare. Cook them longer if you want the meat more done. Lamb is traditionally served rare.
3. Put the rare lamb chops back on the plate while you make the sauce. Cover them with a dish towel to keep them warm.
4. Cook the shallots and garlic in the leftover fat and oil in the skillet. Saut the shallots and garlic until they are slightly browned.
5. Add the balsamic vinegar and chicken broth, turning the heat up to medium-high. Cook the sauce until it reduces by half. This should take about 5 minutes. Cook it longer if the sauce is runny. It should coat the back of a spoon when it's done. Balsamic vinegar is typically used in a reduction sauce when served with meat.
6. Remove the sauce from the heat and stir in the butter. The butter adds another level of flavor and richness to the sauce. Pour it over the lamb chops and serve.
Tags: lamb chops, balsamic vinegar, balsamic vinegar, chops come, chops come from, chops from
Continental breakfast with hot chocolate, croissants and juice
Continental breakfasts refer to the simple repasts of continental Europe. There, breakfast is not as large a meal as is often seen in the United States where pancake and waffle houses can be found in every city in the county. The light fare of a continental breakfast is typically served cold. It might be offered by hotels as a service to their guests without the hotel having to set out a full hot buffet.
Starches
Breads and pastries are staples of a continental breakfast. Breads might include simple rolls, bagels or toast with butter and jam or cream cheese. Muffins are offered at some continental breakfasts. Pastries to serve for a continental breakfast could include Danish, cinnamon rolls, turnovers, bear claws, croissants or scones. Sometimes doughnuts are offered with the pastries.
Beverages
Both hot and cold drinks are offered with a continental breakfast. Simply brewed hot tea and regular and decaf coffee are requisite, but many continental breakfasts also offer hot chocolate. Cold drinks to serve with a continental breakfast might include orange juice, milk or apple juice. If serving cereal, milk is a necessity. Serving more elaborate coffee drinks such as espressos, cappuccinos and lattes is optional. When serving hot tea and coffees, nondairy creamer as well as cream, and sugar and artificial sweeteners should be offered to allow diners to customize their drinks to their own preferences.
Other Options
Single-serve boxes of cereal are available at some continental breakfasts. Fresh seasonal fruit served with or without yogurt could be offered, but these will need to be kept chilled to prevent spoilage. Lox and cream cheese could be served if bagels are offered, and a cheese platter could accompany the fruit.
Tags: continental breakfast, continental breakfasts, cream cheese, might include, offered with, some continental, some continental breakfasts
Slow-cooker chicken wings are a family-friendly recipe that is convenient for the cook who is short on time. Toss the ingredients in the slow cooker in the morning and set the timer, and you'll come home to dinner waiting for you. Plus, the slow cooker allows you to experiment with new sauces and flavors for the wings, meaning no one will get tired of this easy recipe. Offer slow-cooker chicken wings after a busy day or at your next party.
Instructions
1. Cut the tips off of each chicken wing using kitchen shears. Throw away the tips. Alton Brown of the Food Network recommends separating the wings at the joint using your shears, which will expedite cooking and ensure that the slow cooker cooks the chicken thoroughly and evenly. (see Reference 1)
2. Wash and dry the raw chicken wings, and place them in the slow cooker.
3. Mix the chicken wing sauce in a separate bowl. For example, a classic chicken wing sauce recipe from What's Cooking America includes soy sauce, honey, ketchup, garlic and vegetable oil. Season with salt and pepper.
4. Set the slow cooker to low heat.
5. Pour the sauce of your choice over the chicken wings. Mix the chicken and sauce, making sure that you thoroughly cover the wings in the sauce.
6. Allow the chicken wings to cook in the slow cooker for four to six hours. Times vary depending on how quickly your slow cooker cooks, so base your time on standard cooking times for other recipes.
Crepes are delicious little pancakes that can be used for desserts or main courses. Since they make it easy to create these little delicacies, crepe makers are becoming more popular in kitchens around the world. Using this appliance, a chef can form and cook uniform crepes.
Challenging Crepes
Although crepes consist of just a few ingredients, they can be tricky to make. The batter must be spread while cooking to make the paper thin version that is prized by crepe enthusiasts. Crepes can be made in a regular non-stick skillet, but they often turn out too thick, and its difficult to manipulate and remove thinner crepes from a skillet. as even slight pressure can tear the crepe.
Crepe Makers to the Rescue
Crepe makers are designed to cook the crepe evenly and quickly at an appropriate temperature, reducing the need to manipulate the crepe as you would in the skillet. The device is also designed to release the crepe easily, as opposed to the skillet method in which a fork or spatula must be used to loosen the edges of the crepe. This manipulation often results in tearing.
Press Crepe Maker
The electric griddle style crepe maker resembles a round griddle with slightly rounded sides. It plugs into a standard outlet. When the unit is heated, the chef pours the batter onto the crepe griddle and spreads it out with a wooden spatula until the batter goes up the rounded sides a bit. As the crepe cooks, the chef loosens its edges with the spatula and slides it out as soon as it is finished.
Inverted Pan Crepe Maker
The other type of crepe maker looks like an upside-down frying pan and works like a finely tuned skillet. The chef dips the heated flat part of the concave pan into crepe batter. Once the thin batter layer sticks to the heated metal, the chef flips over the crepe maker onto the stovetop to finish cooking. When the crepe is ready, it slides off the inverted pan with a little jiggle from the chef.
Sugar bread is a delightful pastry that will serve as an afternoon treat or as a terrific dessert to a home cooked meal. This recipe makes a dense dessert-type sweet bread. Make it your own by adding ingredients that sound good to you. Read on to learn make sugar bread.
Instructions
1. Preheat the oven to 350 degrees F. While the oven heats, mix the cake batter. Add all the dry ingredients into the mixing bowl and stir well. Now add the water to the dry ingredients and mix until smooth.
2. Prepare the cake pan by spreading a thin layer of butter on the inside surfaces. Dust the sides and bottom with a small amount of flour to allow the cake to release from the pan when the cake is finished cooking.
3. Pour the batter into the round cake pan you prepared in step two. Place in the oven and cook for 30 minutes. Test the cake by using a toothpick. Poke the toothpick in the center of the cake and see if the toothpick comes out clean. If the toothpick comes out clean, the cake is ready, but if there is wet batter on the toothpick, then the cake isn't finished cooking yet.
4. Turn the cake out onto a cooling rack. When the cake has cooled it is ready to enjoy. Make this recipe yours by adding your own little trick to it. A layer of frosting, gooey caramel sauce or cinnamon crumb topping will all make the recipe a special dessert for your family and guests.
Tags: cake finished, cake finished cooking, comes clean, finished cooking, toothpick comes
Possessing an invigorating aroma, rosemary oil is a useful addition to a natural beauty regimen. Since rosemary essential oil stimulates circulation and improves concentration, it is helpful for relieving symptoms of fatigue. Its pain-relieving qualities can be experienced through massage. Inhaling the vapors of rosemary oil is useful in clearing congestion.
Skin and Hair
Dabbing rosemary essential oil on a cotton ball and sweeping it across the face will help fight inflammation and skin irritations. An antibacterial and antifungal agent, rosemary oil is also useful in treating acne, dermatitis and eczema.
Regular use of rosemary oil stimulates hair follicles and encourages hair to grow longer and stronger. In addition, rosemary oil is also believed to delay graying of hair and premature hair loss. For these reasons, it is a popular ingredient in hair-care products. Massaging the scalp with rosemary oil on a regular basis will also relieve dandruff.
Respiratory Relief
Inhaling rosemary essential oil brings relief from throat congestion and is useful in treating cold, flu and allergy symptoms. As rosemary oil has antiseptic properties, it is especially effective in treating respiratory infections.
Improve Mental Clarity
By stimulating the brain and central nervous system, inhaling rosemary essential oil improves mental clarity and enhances memory. Inhaling rosemary oil lifts the spirits and may be useful for relieving depression. Dabbing a few drops of rosemary essential oil on pulse points or inhaling it through a steam vapor may bring headache relief, as well.
Additional Benefits
Adding rosemary oil to the bathwater is another way to enjoy its health benefits. Indigestion, stomach cramps and flatulence may all be relieved in this manner. Adding a few drops of rosemary oil to a cup of water works in relieving bad breath and disinfecting the mouth.
Rosemary massage oil may be made by adding several drops to carrier oil such as almond or grapeseed oil. When massaged into the skin, rosemary oil may relieve pain due to menstrual cramps and muscular aches such as back pain and a stiff neck. Arthritis pain may also be relieved by a rosemary oil massage, and some people use rosemary oil to improve the appearance of cellulite.
Caution
Rosemary oil should not be used by women who are pregnant or breastfeeding and should never be taken internally as it will cause vomiting and spasms. People who have epilepsy or high blood pressure should avoid using rosemary oil.
Surprisingly enough, dandelion roots make a very good coffee substitute. Naturally caffeine-free, dandelion root coffee tastes like regular coffee, but has many additional herbal benefits. Dandelion contains anti-oxidants that improve the function of the liver, gallbladder, kidneys and digestive system. You can buy dandelion root coffee, or you can make it yourself.
Instructions
Get the Right Dandelion Roots for Your Coffee
1. Grow dandelions in your garden. When you purposefully grow dandelions for harvesting, you can encourage large root growth by planting in loose, tilled soil. Dandelions that grow as weeds are often in compacted soil that produces only small roots.
2. Harvest dandelion roots in the early spring or fall to get the most nutritional value. However, dandelions can be harvested anytime to make coffee.
3. Pick bunches with lots of greens above the ground to have the best chance of finding big, quality roots.
4. Cut the roots off the dandelion bunch with a knife.
Prepare Dandelion Roots to Make Coffee
5. Clean the dandelion roots thoroughly. You can do each root by hand or plunge the roots into water repeatedly.
6. Cut the roots into smaller pieces and grind them up in a food processor.
7. Spread the ground dandelion pieces out evenly on cookie sheets. Multiple cookie sheets should be used to minimize cooking time.
8. Roast the dandelion roots at 250 degrees F for 2 hours.
9. Stir the dandelion roots periodically as they roast to promote even cooking.
10. Grind the roasted dandelion roots in a coffee grinder or food processor to use in an automatic coffee maker.
11. Brew the dandelion coffee just as you would regular coffee.
Rice and refried beans are typical Mexican side dishes.
Refried beans are a staple of Mexican cooking. The beans are cheap, absorb flavors and serve as a source of protein. To make the best homemade refried beans, the first step is to prepare the beans. Rinse dried pinto beans and remove any debris. Soak overnight covered with water. Drain the water and refill the pot with fresh water. Cook at a simmer until the beans are tender. Your beans are now ready to be refried. Well, actually, they're cooked twice, but only fried once.
Basic
Basic refried beans are not fancy. They have an earthy flavor and creamy, smooth texture. Place the cooked beans in a skillet with hot lard and mash. The beans break apart and absorb some of the lard. Mash about 2/3 of the beans. Sprinkle the piping hot beans with shredded cheddar cheese and serve as a side dish. Spread the beans over a crisp flat corn tortilla. Cover with shredded cheese, shredded lettuce and chopped tomatoes to create a torta.
Vegetarian
Omit the lard from the process and the beans become vegetarian. However, the lard provides a lot of flavor. Replace the flavor by using cumin, oregano or extra cheese. Place the vegetarian beans in the center of a corn or flour tortilla. Roll the tortilla around the filling in a cigar shape. Place several tortillas in a baking dish and cover with enchilada sauce and sharp cheddar cheese. Bake until the sauce bubbles and the cheese has melted.
Black Beans
Black beans are not often used for refried beans. The flavor is tangier than pinto beans and the texture meatier. Skip the lard and use cooking oil instead. As the beans are being fried and mashed, incorporate fresh lime juice. About a tablespoon of lime juice per cup of beans is a good ratio. Instead of mashing 2/3 of the beans, only mash about 1/3, leaving the rest whole. Serve at room temperature rather than hot. Finish with a topping of pico de gallo--chopped fresh onions, jalapenos, tomatoes and green peppers. Sprinkle with queso fresco, a mild, crumbly fresh white cheese.
The Works
Pull out all the stops for these refried beans. Saute chopped onions and garlic in the pan before frying the cooked pinto beans. When the onions are soft but not brown, add the beans. Right before serving add in all, or some, of the following: chopped jalapenos, tomatoes, cilantro, cumin, cayenne pepper, scallions and cheese. Serve as a side dish. Mix half and half with prepared salsa for a chip dip. Spread over corn tortilla chips as nachos.
Wear rubber gloves when working with chili peppers to prevent a burn.
Chili peppers have been used in cooking since 5000 B.C. according to the American Cancer Society. Chili peppers are part of the Solanaceae or nightshade family of plants. Jalapeno, habanero, chipotle and cayenne are all varieties of the chili pepper. The chemical compound found primarily in the seeds and white fleshy parts of the chili pepper, is called capsaicin and it can irritate or burn the skin. Capsaicin is used medicinally for topical pain relief in those recovering from breast cancer surgery. Of course, the capsaicin is properly prepared and isn't applied right from the pepper which is what happens when you burn your skin after cooking with chili peppers.
Instructions
1. Wash the affected skin thoroughly with warm soapy water. Dry your skin with a towel. Use a cotton ball to apply rubbing alcohol to the affected skin. Alternatively, try using lemon juice to remove the pepper oil from your skin.
2. Apply milk to the affected area and allow it to soak into the skin. The protein in milk, called casein, counteracts the burn of the capsaicin.
3. Apply vegetable or olive oil to the affected area and allow it to sit. The oil is recommended by poison control centers as an alternative if you don't have milk on hand, according to the website Jalapeno Madness.
4. Rinse the affected area thoroughly after using the milk or oil. The burning should subside; if not, repeat the process.
Tags: affected area, your skin, affected area allow, affected skin, area allow
When you go to the grocery store, are you bewildered by the vast variety of meats? If you're never quite sure that you've picked the best steaks, follow these simple guidelines to choosing rib-eye steaks. You're next cookout will be a guaranteed success, and you're guests will clamor for your secret.
Instructions
1. Learn the method that professional use to grade the meat before it arrives at the store. The three classifications of beef are prime, choice and select. The classifications are based on the amount of marbling, or white flecks of fat, that are in the cut of meat.
2. Choose "prime" beef rib-eye if you're cooking for a special occasion. The "prime" classification is the cut with the highest amount of marbling, but it is also the most expensive grade so it might not be within your regular grocery budget.
3. Pick the "choice" steaks for a sure win on the grill. "Choice" cuts are a bit leaner and not as tender as prime, but are still juicy and flavorful. They will make the best pick for your grilled feast.
4. Avoid buying rib-eye that is rated "select". "Select" is the lowest grade of commercial beef, and while it may look tasty with it's bright red color, you'll notice that it has very little marbling. If all your store offers is "select" beef, you might want to shop elsewhere as this cut will be tough and have much less flavor.
Teaching employees to work as a team through a culinary experience can reinforce basic skills of negotiation, flexibility, adaptability and even a bit of persuasion. For the best results, try a chili cook off, a holiday bake off or a game of cooking on "Survivor" with your employees to enhance team building.
Chili Cook-Off
Hold the chili cook-off outside during the company picnic. Rent enough gas burners and grills from your local restaurant equipment company for each team to use, along with large stock pots and cooking utensils.
Visit your local warehouse club supermarket to purchase industrial-size ingredients: tomato paste and seasonings like cumin and chili powder, ketchup, garlic, ground meat, oils and beans. Be sure each team has the same ingredients.
Divide your group into teams with an even number of participants. Depending upon your goals, you can mix and match departments or divide the teams based on departments, such as accounting and marketing. Provide a cooking start time and allow the teams a few hours to create their masterpieces.
As you get closer to the finish time, assign each team a number that they will use to mark their chili for judging. Randomly choose four or five chili lovers from the picnic, who could be other employees, family members or guests, to act as judges.
Ask each team to prepare enough bowls of chili so that each judge receives one to taste. Be sure that the team number is on the bowl of chili so you can track the teams.
Provide water, soda and napkins to the judge's table so the judges can clean their pallette between tastings. Give each judge a rating sheet with only the team numbers and ask them to rank the teams from one, being the best.
Award big blue ribbons to the top three winners, with first place receiving a half a day off from work with pay.
Holiday Bake-Off
Ring in the holiday spirit with a team-building holiday bake-off. Create pairs of employees working in different departments; try to pair people who haven't worked together or had a lot of interaction at work.
Ask participants to choose a festive team name for judging anonymity. The only rule is that the teams need to deliver two dozen baked goods to the office holiday party.
Set up a table where employees can sample the items from the teams at the party. Label each item with the team's holiday name. Create a ballot on the table so employees can vote for their favorite. Assign a first, second and third prize.
At the end of the party, ask human resources to count the ballots to determine winners. Give away prizes like gift cards, cash or even a half day off from work.
When the recipients come up to retrieve their award, ask them to give a quick speech about why they decided to prepare that item and how they worked together on it.
Survivor Cook-Off
If you've ever watched contestants try to cook on the show "Survivor," you understand that the castaways have to get creative with their dishes. Typically contestants are given rice, a few spices and whatever they catch in the wild to eat. Castaways have to work together as a team to gather food and prepare a meal in order to survive.
Depending upon the number of employees, divide staff into groups of at least two or three people and provide each group with a small amount of food, such as three cups of rice, a gallon of water, salt and pepper. Rent small portable burners from a restaurant equipment store for each team. The goal of the game is to create the most elaborate dish using the given ingredients plus whatever they "hunt" in the office.
The way employees hunt is by answering questions about company products, services or sales policies correctly. The team is given a clue for a correct answer. The clue takes them to a place where an ingredient is waiting. Play the game until all questions have been answered correctly, then it's time to cook.
Ask a mix of employees such as receptionists, vice presidents and accountants to be the judges. The winning team receives bragging rights and a gift certificate to a local restaurant for lunch.
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Blackberry wine is a delicious wine that you can make at home. Your own vintage will be a unique way to celebrate your blackberry harvest. You will be able to enjoy drinking the wine with friends and neighbors long after the summer has ended.
History
During the pioneer days and before, wine making was simply another role that women filled. Almost every household made its own wine and other fermented beverages rather than purchasing them outside the home. This plethora of homemade drinks led to some interesting recipes as people brewed and fermented whatever they had on hand that seemed like it might taste good. Blackberry wine was and still is popular because of its sweet and fruity taste.
Significance
Blackberry wine is an easy wine to start with if you are interested in brewing your own alcholic beverages. It takes a relatively short time to age and is sweeter than many wines, which makes it easier to "season to taste." This wine is traditionally made and served in the home rather than purchased.
Types
Blackberry wine can be made in several different flavors. You can make it sweeter simply by adding sugar, and can also alter the taste by using ripe, overripe, or unripe fruit. Many people like to add plums, blueberries, or grapes to this fermentation for different effects on body and dryness as well as flavor.
Time Frame
Making blackberry wine can take as little as six weeks or up to one year. Most home brewers do not age their blackberry wines past 12 months. The actual process of fermentation can take up to two months of daily attention, but after you have bottled the wine then you can just let it sit in a cool, dark place until it is done aging.
Misconceptions
Anyone who watched or read about Anne of Green Gables accidentally getting her friend Diana drunk on "blackberry cordial" knows that blackberry wines are just as alcoholic as any other beverage. In fact, home brewers often do not have as light a touch as professionals and you may end up with some very strong stuff. Do not let the fact that you have made this wine from blackberries alter your perception of the drink, as it is an adult drink and not for children or to be imbibed in excess.
Warning
If you are making your own wine, you need to be aware of the potential health and safety hazards intrinsic to the process. Part of the process can be quite volatile, and you should not make wine without proper training and equipment. Also, if your wine goes bad, you can actually make yourself sick by imbibing it, so be aware of how the wine should taste compared to the actual results.
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Lemons complement a wide range of spices and herbs.
One of the most important steps in a cook's education is learning what ingredients make happy combinations. This is usually a function of time and experience, as each cook works with new ingredients and learns how they interact. There are many guides available in print and online to shorten the learning curve, and some ingredients naturally lend themselves to numerous flavor combinations. Lemons are one of those.
Lemons and Saffron
Saffron is the world's most expensive spice. The pungent, richly-colored threads must be laboriously harvested from crocuses, and separated by hand. Saffron lends a vivid yellow color and unmistakable flavor to many festive dishes. It has a noteworthy affinity for many foods, including rice, seafood and citrus fruit. Try combining lemon and saffron in a sauce for fish, or serve simple baked or grilled fish dishes on a bed of saffron-scented rice with lemon wedges. For a soothing winter beverage, steep a slice of lemon, a spoonful of honey and a few saffron threads in hot water.
Lemons, Pepper and Hot Foods
Acidity and spicy heat complement each other well, and lemon's bright flavor works with chilies or black pepper. Combine lemon and coarsely-ground black pepper with honey to make a glaze for pork or chicken. Lemon zest is an excellent foil for chili peppers in fruit salsas or chutneys. Salmon has a mild but insistent flavor and is high in healthy fats; a lemon sauce with horseradish will complement it wonderfully.
Lemons with Cardamom, Mastic or Juniper Berries
Lemons contain a terpene, or flavor compound, that is faintly reminiscent of pine forests. They are a natural match for spices that share the quality, such as cardamom, mastic or juniper berries. Try adding lemon zest to pastry recipes calling for cardamom, and see how they complement each other. Lemons are widely used in Greek cooking to complement herbs and mastic, a spice made from the gum of a small evergreen. Juniper berries are the main flavoring in gin, which is why a twist of lemon works with it so well.
Lemons and Fresh Herbs
Lemons work well with most of the common culinary herbs. Thyme, rosemary, marjoram and oregano all correspond to terpenes in lemons and lemon zest. Greek food commonly combines lemons with all of those herbs. Lemons and dill pair well with fish and shellfish. The famously rich Italian winter dish osso buco is traditionally lightened with a mixture of parsley, lemon zest and garlic. Cilantro has a distinctly citrusy note, both in the fresh leaves and in coriander, its seed. Lemon and coriander seed are an especially favorable combination with lamb.
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