Chilled dessert wines complement a dessert course.
Dessert wines are sweet and rich, served to complement a dessert or served alone as the dessert. The sweetness is created by harvesting grapes slightly past the peak of ripeness, allowing residual sugars to fully develop. Certain dessert wines, such as sherry, port and madeira, are fortified with the addition of brandy or other spirits to raise the alcohol content. While all dessert wines should be chilled, red wines are served at slightly warmer temperatures than white wines, and sparkling dessert wines should be served colder. The storage temperature of dessert wines determines how long they should be chilled before serving.
Instructions
1. Rinse out a clean ice bucket with cold water.
2. Add one full ice cube tray of ice to the ice bucket. The average ice cube tray contains about 2 cups of water.
3. Add one-half the amount of cold water to the ice bucket (about 1 cup) and stir with a clean spoon.
4. Set the wine bottle into the ice bucket. Add more ice cubes and water, if necessary, until the bucket is about two-thirds full.
5. Allow the wine to chill to the proper temperature before serving. Dessert wines stored at room temperature can take from 10 to 30 minutes to chill. A wine chart should be consulted for the proper chilling times.
Whether you are making homemade marshmallows, old-fashioned molded salads or a fancy low-fat cheesecake, it's likely you will find unflavored gelatin in the recipe. Knox Gelatin has been a well-known brand of unflavored gelatin used in food preparation for over a hundred years. It comes in pre-measured packets that are easy to work with and each packet has only 5 calories. Follow these simple steps to make Knox Gelatin for your favorite recipes.
Instructions
1. Pour cool liquid into a saucepan. Use fruit juice, broth or plain water depending on your recipe requirements.
2. Tear open a packet of Knox Gelatin. Sprinkle the powder evenly over the surface of the liquid. Some recipes may require more than one packet.
3. Let the gelatin powder rest on the liquid without stirring. Allow 2 to 5 minutes for the gelatin to soften before proceeding with other recipe instructions.
4. Warm the softened gelatin and liquid mixture gently over medium heat stirring constantly. Bring the mixture to the point of boiling and remove immediately from the burner.
5. Allow the gelatin mix to cool for 5 to 10 minutes and then stir into the remaining ingredients of the recipe.
Salmon are well-known for two things: swimming upstream, and being delicious. A well-prepared salmon filet at a barbeque can lighten up an entire afternoon, and turn you into the hero of the hour. Thankfully, there is no one single way to prepare this fish: a barbequed salmon is a fish of many flavors, all of which are quite enjoyable.
Instructions
1. Bring your grill to high heat: on a charcoal grill, heat until the coals are white; on a gas grill, close the lid and collect heat.
2. Lay your fish on a sheet of double-thick aluminum foil.
3. Add spices as per your preferences. You can add as little as a simple baste of olive oil, salt, and a few drops of fresh lemon. But you can go as far as to add tomatoes, onions, lime juice, cilantro, or even jalapenos -- as long as it has the salt, olive oil, and some citrus.
4. Wrap the salmon tightly, folding in first from the ends like you would a burrito. This helps to keep the juices and flavors inside. Cover the grill as well, to keep in the moisture.
5. Cook each side of your salmon for 3-5 minutes at a time. After 6-10 minutes of cooking, check the meat to confirm that it is done: it should be firm, and chunky.
French onion soup is commonly found on restaurant menus all over the country. Whether in a roadside diner or fine dining establishment, it is not uncommon to find a hot and hearty variation of this classic soup being served.
History
There are varying stories on the origin of French onion soup, though most tales trace it back to 18th-century France. The recipe similar to that which is still made today began showing up in French cookbooks in the early 1700s. The first published recipes are based on the modern French bouillon recipe that was refined during the 17th century. French onion soup gained popularity in the United States during the 1960s when French cooking was highly promoted by chefs like Julia Child.
Ingredients
The main ingredients in French onion soup are onions, butter, beef broth, sliced French bread and Swiss or Gruyere cheese. All of these ingredients are found in any recipe for a traditional french onion soup. Most recipes for the soup also include varying amounts of other ingredients like sugar, garlic, white wine, sherry or thyme.
Process
Cooking french onion soup requires several steps. Not all recipes call for the same steps in the same order, but the process is generally very similar. First, the onions are caramelized. Caramelizing the onions releases the rich flavor that is responsible for giving the soup its intense taste. After caramelizing the onions, most recipes instruct the cook to de-glaze that pan in which the onions were caramelized. Broth and any additional seasoning that the recipe calls for are then added to the pan. After the mixture has simmered for the required amount of time, the soup is poured into individual bowls, topped with a slice of French bread and then with a layer of Swiss or Gruyere cheese. Individual bowls are then placed under a broiler to toast the bread and melt the cheese.
Presentation
Traditional French onion soups are served in individual bowls with a thick crust of melted cheese and toasted bread on the top of the bowl. Since this crust of cheese and bread is achieved by placing the individual serving of soup under a broiler, French onion soup is often served in small ovenproof crocks or ramekins.
Nutritional Value
Though onions themselves are low in calories, French onion soup can be high in calories and fat. Since most recipes call for the onions to be caramelized in butter or olive oil, that fat remains with the onions in the soup. The cheese and bread crust also add fat, carbohydrates and calories to the dish.
Tags: onion soup, French onion soup, French onion, French onion, cheese bread, French bread
Enhance your coffee experience by learning select beans. Coffee enthusiasts agree: The best coffee is made from freshly roasted, freshly ground beans.
Instructions
1. Find a specialty or gourmet shop where the salespeople are knowledgeable and will spend some time educating you about the different kinds of beans. Ask if you can taste coffees before buying them.
2. Buy only freshly roasted coffee. Ask the coffee salespeople when the coffee is roasted (many specialty shops will roast coffee daily) or, if you're buying coffee in the supermarket, check the bottom of the bag for the date the coffee was roasted, or at least a freshness date.
3. Stay away from bins where the beans are splintered or broken.
4. Trust your senses. Good beans look and smell appetizing.
5. Determine what kind of coffee you enjoy: mild or full-bodied; floral-tasting, nutty or winy; and so on.
6. Learn about the different coffee-growing regions and which varieties are highly regarded; discover which regions produce coffee that matches your tastes. Most coffee is grown in Latin America, Africa and Indonesia.
7. Determine your roast preference. Different roasters treat their coffee to lighter or darker roasts. "French roast" and "Italian roast" are two terms for darkly roasted coffee, although the actual beans aren't specified.
8. Consider blended coffees. Many specialty shops offer their own custom blends, but there are standards as well: Mocha-Java, for example, is a famous blend of coffee from Yemen (Mocha) and Java.
9. Store coffee beans and ground coffee in an airtight container in a cool, dry place. If you won't use the beans within a week, or ground coffee within a few days, keep the coffee in the freezer.
Tomatoes will ripen if left to sit for a few days at room temperature.
Most cooks have had the disappointing experience of buying tomatoes that look good, but turned out to be hard and flavorless. Fortunately, tomatoes will continue to ripen and soften if they are stored correctly. They will never rival vine-ripened tomatoes in freshness and sweetness, but can be coaxed into improving significantly over the course of a few days.
Instructions
1. Store tomatoes at room temperature, rather than in the refrigerator. Refrigeration breaks down the enzymes that promote ripening, so under-ripe tomatoes will not soften any further under refrigeration. Tomatoes that are refrigerated before ripening will also develop an unpleasant mushy, grainy texture.
2. Ripen tomatoes in an enclosed space with another fruit or vegetable that produces high levels of ethylene gas. Most fruits produce ethylene as they ripen, and it has the effect of speeding the ripening process of surrounding fruit or vegetables. Most tree fruits such as pears, peaches, apricots and especially apples are high ethylene producers. Place underripe tomatoes in a paper bag with an apple or other fruit, and roll down the top to contain the gas.
3. Place tomatoes in direct sunlight when they are almost ripened. Direct sunlight speeds the ripening process; but once ripe, the tomatoes must be used almost immediately or they will spoil. For that reason, do not place tomatoes in the sun until the day before you plan to use them.
Tags: ripening process, room temperature, tomatoes will
For many hunters, the deer meat sausage, or venison sausage, that can be made is the ultimate prize once the hunt is over. Deer meat sausage can be made at home or at the meat processing plant where the meat from the deer was processed. Since deer meat is leaner than beef or pork, many people prefer venison sausage to regular sausage patties or links.
Types
Common forms of venison sausage are patties, links or hard sausages, similar to salami. One popular deer meat sausage is a hard sausage known as summer sausage, which can be sliced and used for sandwiches or eaten with crackers.
Time Frame
Deer meat is ground and shaped into patties or links as soon as the deer meat is processed. Hard sausages are formed from the ground meat and other ingredients and allowed to age. Summer sausage is generally made in the fall, after the harvest of the deer and eaten in late spring or early summer, which is how the sausage got its name.
Effects
Because deer meat is very lean, most butchers, processors and at-home sausage makers add pork or beef fat to the final product so that when the meat is cooked it does not become tough. The amount of fat added depends on the individual sausage recipe used and the preferences of the maker.
Considerations
Simple deer sausage patties can be made by grinding 2 pounds of deer meat and combining that with 1 pound of a ground pork shoulder roast. Spices, such as red pepper flakes, sage, mixed Italian or steak seasonings are added to taste. Shape into patties and fry in a heavy skillet over medium heat. Any unused sausage can be frozen for future use.
Misconceptions
Properly processed deer meat generally does not have a gamey taste. If the killed deer is an older buck, any traces of gaminess can be removed by soaking the meat overnight in milk. The milk will also help to tenderize older game meat. Gamey venison is usually a sign that the meat was not field dressed or processed quickly enough.
Benefits
Deer meat, or venison, sausage can be substituted for regular sausage in any recipe. It can be stored for 6 to 9 months in the freezer and defrosted when needed. Making deer sausage at home can save money as most processors charge by the pound to make it for their customers.
Creamed spinach makes a good hot side dish or chilled dip.
Despite its reputation as an iron powerhouse, spinach's chief nutritional benefit comes from its high vitamin A concentration, not its average iron supply. The leafy vegetable's earthy taste goes well with a cream sauce. One classic recipe starts from a roux -- a flour and butter mixture -- and tastes as rich as its ingredient list sounds. Other versions skip the butter, but still offer that creamy taste and velvety texture that makes creamed spinach a favorite comfort food.
Instructions
Original Creamed Spinach
1. Dice the yellow onion and garlic finely. Set aside the chopped vegetables.
2. Heat a stick (1/2 cup) of butter in a saucepan over medium heat until it melts fully.
3. Add the flour to the melted butter and stir the mixture thoroughly. Cook this roux for about 5 minutes, or until it turns a pale blond color; this cooking removes the raw taste from the flour without removing its thickening power.
4. Add the diced vegetables to the roux and cook for another 2 minutes, stirring constantly.
5. Pour the milk or half and half into the roux gradually, stirring the liquid into the roux.
6. Add salt, pepper and ground nutmeg to the white sauce.
7. Remove the white sauce from the heat and set it aside. It will thicken as it rests.
8. Pour sufficient olive oil into a large saucepan to coat the bottom. Place fresh spinach into the pan and cook it until it turns wilted and limp, but not mushy. Thaw and drain frozen spinach before adding it to the pot to cook for 2 to 3 minutes to warm it through.
9. Mix the cooked spinach into the white sauce. Taste the dish for the proper balance of seasonings and add salt, pepper or nutmeg if desired.
Light Creamed Spinach
10. Chop onions and garlic and saute them in a saucepan with just enough olive oil to coat the bottom of the pan. Cook the vegetables for 5 minutes, or until the onions turn translucent.
11. Add the fresh spinach or drained frozen spinach to the pan with the oil and vegetables. Cook until fresh spinach turns wilted and decreases in volume; cook frozen spinach until it warms through.
12. Pour the cottage cheese into a blender or food processor and blend it until the cheese forms a smooth, creamy sauce.
13. Season the cottage cheese with salt, pepper and nutmeg to taste.
14. Stir the cottage cheese sauce into the spinach and cook the mixture for another 2 to 3 minutes until the dish is hot and the spinach cooks completely.
Not all croutons are created equal. Croutons come in all shapes and sizes. Some are spicy and others cheesy. What most have in common is that they are generally crispy and versatile. There are many brands on the markets, and choosing can be difficult. You just need to try a few and find a favorite.
Popular Crouton Brands
Some of the more popular brands that are easy to find at your local grocer include Fresh Gourmet, Mrs. Cubbison's, Pepperidge Farm, Cardini's, Chatham Village and Reese. Fresh Gourmet is the fastest-growing crouton brand on the market. They are made from fresh bread that is seasoned and toasted.
Crouton Flavors
Croutons come in an array of flavors. Some of the more popular ones are herb, garlic and butter, ranch, Caesar, onion and garlic, parmesan and sun-dried tomato. If you have a sweet tooth, you may even be able to find cinnamon flavored--if not, you can always make your own.
Nutritional Value of Croutons
Croutons can be high in sodium and sometimes fat. Remember to read the label prior to buying them if you are on a restricted diet. However, you can find croutons that are organic, low-sodium and even fat free. Most of the big brand names will carry croutons in all of these categories.
Size Matters
Size is also a factor when deciding on the best type of crouton. Typically, there are four sizes to choose from: traditional cut, restaurant cut, generous and premium. Again, it all depends on taste and for what you plan to use your croutons. If you are tossing them in a salad, you may want something more robust to make a statement. If you just want to add a little zip to your soup, you may want to go with something smaller that will compliment the dish, but not take anything away from it.
Croutons Can Be Very Versatile
Croutons can be very versatile. You can toss them in with your salad, add them to a soup, create a crunchy snack mix, make a stuffing for a chicken, add them to your meatloaf mix or even top off your pizza. Croutons can also be made out of just about any type of bread. If you are tired of the same old white bread type, try sourdough, pumpernickel or whole grain. And while croutons are easy to find in your local supermarket, they are also easy to make. So, if you are feeling creative, you can use that old stale bread and turn it into something truly enjoyable.
Tags: Croutons come, easy find, easy find your, find your, find your local, Fresh Gourmet, more popular
The frozen dinner has been around since the 1960s. These easy-to-heat meals were ideal for families that did not want to spend a lot of time preparing a meal. Today, frozen dinners come in all shapes and sizes. You can find gourmet options, low-fat dinners, vegetarian meals and many more.
Instructions
1. Head over to the supermarket to buy your frozen dinner meals. This is typically the best place to find the largest selection. However, discount retailers and smaller grocers carry them as well.
2. Look at the labels of the frozen dinners. Ideally, you want to buy frozen dinners with no preservatives or additives.
3. Buy vegetarian frozen dinners. Amy's Kitchen is a popular maker of frozen dinner entrees. Among the most popular choices are Black Bean Enchiladas With Spanish Rice and Beans and the Teriyaki Bowl.
4. Choose Healthy Choice or Lean Cuisine for your low-fat frozen dinners. The Smart Ones offered by Weight Watchers have fewer choices and often taste overcooked. Healthy Choice and Lean Cuisine have delicious chicken, turkey and pasta entrees with little fat.
5. Go ethnic with Ethnic Gourmet frozen dinners. You can get more gourmet options with this line including Chicken Tandoori With Spinach and Chicken Vindaloo Bowl.
Many Americans celebrate St. Patrick's Day with a meal of corned beef and cabbage as a tribute to their Irish roots. The idea that the average Irish ancestor dined on corned beef and cabbage may not be entirely accurate, but it's still fun to make a serve this delicious dish.
Origin
Corned beef derives its name from the curing process practiced by Anglo-Saxons prior to refrigeration. Beef was often cured by rubbing coarse pellets of salt into it. Those salt pellets, which resembled kernels of corn, lead to the name "corned beef." The high salt content preserved the beef and prevented spoilage.
Process
Today, beef is corned in a brine of salt water and spices, primarily peppercorns and bay leafs. It continues to carry the name corned beef although "brined" or "pickled" may be more accurate.
Misconceptions
A long held belief that Irish commoners feasted on corned beef and cabbage may not be accurate. According to the History Channel, it is more likely that fresh bacon or a ham joint was used as a flavoring for cabbage and other root vegetables for most. Corned beef was probably relegated to the tables of the wealthy.
Traditions
Traditional recipes for corned beef call for the meat to be simmered in a pot with select cuts of cabbage, potatoes and carrots. Spices may be added but most pieces of corned beef now include a small packet of spices that you add to the water to create a delicious broth that permeates the meat and vegetables.
Leftovers
Leftover corn beef makes especially flavorful sandwiches on fresh rye bread spread with mustard. Corned beef hash made from finely chopped meat and potatoes sauteed in oil or butter provides a delicious meal if you have any leftovers.
Safety
Fresh corned beef purchased in a plastic pouch with pickling juices can be safely stored in the refrigerator to up 7 days or until the expiration date. To freeze a corned beef brisket, the USDA Food Safety and Inspection Service recommends draining the brine prior to freezing to maintain flavor and texture. Cooked corned beef stored in the refrigerator maintains safety for 3 to 4 days and can be frozen for up to 3 months.
Cooked corn beef must reach an internal temperature of 160 degrees to maintain safety. Although the meat remains pink or red, this is not an indication the meat is under cooked. Nitrates added to the curing process cause the pink color.
Almond bark comes in several flavors and is a great candymaking ingredient
Almond bark can refer to both a candy coating material available in artificial vanilla or chocolate flavors, as well as to a simple candy containing white or dark chocolate, nuts or other additions. If you've ever had a chocolate holiday candy that's served in intentionally broken pieces, flecked with nuts, then you've probably eaten a variety of almond bark. There are many uses, however, for this candy coating, so let your imagination run wild with the possibilities!
Almond Bark and Substitutions
As a candy coating, almond bark is usually sold in 1/2-pound or 1-pound blocks, which are scored for easy cutting or breaking. Almond bark can be interchangeably used with regular chocolate as a coating, and is often used as a cheaper substitute for chocolate (white and regular), although it is not recommended as a baking substitute for chocolate.
Coating
Almond bark makes a delicious dipping and coating medium for your favorite snacks. Melt it over low heat in a double-boiler and using it to coat pretzels, graham crackers or dried fruit such as apricots or mangoes. Or, mix melted almond bark with a little heavy cream for a delightful fondue dessert, and dip marshmallows, fresh sliced fruit or cake cubes into the mixture.
Barks
Barks are basically candy bars made from melted white, milk or dark chocolate mixed with nuts, fruits and other mix-ins. Almond bark is an easy and cost-effective ingredient for making bark candies: just melt it in a double boiler and add your desired ingredients. A good rule of thumb is to use about 3 cups of mix-ins for every 1/2 pound of almond bark. Use toasted and chopped nuts for the best flavor and texture. You can experiment by adding crushed candies such as peppermints, hard caramels or spicy cinnamon bits. For a softer and even sweeter bark, add a can of sweetened condensed milk. To prevent the bark from sticking to the pan, line it with parchment or waxed paper before pouring in the liquid bark; let the mixture set in the refrigerator until it hardens, and break into pieces.
Finishing Touches
Use a vegetable peeler to shave slices of almond bark to decorate ice cream sundaes, cheesecakes, cupcakes, fruit salads and other sweet desserts. Or drizzle a thin stream of melted almond bark to create decorative accents on a serving plate or swirls on a cake.
White zinfandel is refreshing on warm summer days.
White zinfandel wines are best known for their young age, sweet taste and affordability. It is for these reasons that they are often served at parties and large group events. This specific type of blush wine pairs well with both sweet and spicy foods. White zinfandel is also ideal for picky wine drinkers. There are many types of white zinfandel wines available at local grocery stores.
Barefoot Cellar's White Zinfandel
This tropical wine features fresh notes of pineapple and citrus. The crisp taste of this blend is a mixture of sweet strawberry and pears. This particular white zinfandel is best known for being pleasantly soft and sweet. Barefoot Brewery is an award-winning California winery, most recently obtaining the Critics Challenge International Wine Competition in 2006. A bottle of Barefoot Cellar's White Zinfandel can be purchased at any fine foods store, and will generally retail for $6, as of December 2010.
Rabbit Ridge White Zinfandel
Known for having a light and crisp taste, this brand is a good option for someone who is seeking a zinfandel that is not too sweet. The makers of Rabbit Ridge wines leave the skins of the wine grapes on for a bit longer than most wineries. This creates a more flavorful wine with a rich color. A bottle of Rabbit Ridge White Zinfandel will cost you around $8, as of December 2010.
Beringer White Zinfandel Premier
This zinfandel is known for having a more powerful taste due to its rich notes of plum and raspberry. This white zinfandel, which is ideal to pair with desserts or a light meal, is a mellow wine that tastes best served chilled. As of December 2010, this wine sells for around $8.
Ariel White Zinfandel
Ariel White Zinfandel is a nonalcoholic wine, which is ideal to serve to people younger than 21 or those who do not drink. This wine has a blend of sweet raspberry and boysenberry flavors. It is an ideal base for a refreshing summer sangria; all you'll need to add is fresh berries, grapes and apples. This wine sells for $6, as of December 2010.
Tags: White Zinfandel, December 2010, Rabbit Ridge, White Zinfandel, Ariel White
This classic Thanksgiving recipe for traditional bread stuffing complements turkeys of all sizes, and pleases diners with all kinds of tastes. Easy to prepare, bread stuffing is a holiday favorite.
Instructions
1. Melt butter over medium-low heat in a medium-sized skillet.
2. Add onion and celery and cook, stirring often, 10 minutes or until onion is a rich gold color.
3. Remove skillet from heat and place onion mixture in a large mixing bowl.
4. Add seasoned stuffing bread cubes and parsley.
5. Pour about 2 c. stock over the stuffing mixture and stir until the bread is moist. Add more stock if necessary.
6. Sprinkle poultry seasoning, salt and pepper to taste over stuffing mixture.
7. Stuff turkey with stuffing, or, if not stuffing a turkey, butter a baking dish, pour 1/2 c. more stock over mixture, cover with aluminum foil, and bake at 325 degrees F until stuffing is golden brown.
8. Remove bread stuffing and serve promptly.
Tags: bread stuffing, Make Bread, Make Bread Stuffing, more stock, over stuffing, over stuffing mixture, stock over
Canned cheese is becoming a popular staple. Previously unavailable in the United States, this handy product has a variety of uses. Although traditional cheese products will likely offer greater versatility and taste, none can beat canned cheese when it comes to shelf life and easy storage.
History
Canned cheese has been a staple in Australia for decades. This was a popular staple for people without a refrigerator, both there and in underdeveloped countries. Recently, canned cheese became popular with military and relief agencies. As the popularity of the product grew, it became available in the United States.
Features
Canned cheese, also referred to as "pasteurized processed cheddar cheese" comes in a small can. Though the cheese is cheddar, the taste is often compared to white American cheese, especially in the case of Kraft canned cheese. The product is usually made of cheddar cheese, water, milk fat, salt, lactic acid, and chemicals for preservation and color.
Function
Canned cheese is a popular alternative to powdered or freeze-dried products. It is generally used for camping or hiking trips. Canned cheese is also a good staple for home emergency and disaster preparedness kits. Fans of the product suggest using it in everything from sandwiches, pizzas, omelettes, lasagna and meat loaf. Canned cheeses can be sliced, grated, or cubed as well as melted.
Time Frame
One distinguishing quality of canned cheese is its long shelf life. This is what distinguishes it from other more traditional cheeses. Canned cheese can last from 10 to 15 years, and is considered by some to have an almost indefinite shelf life. Manufacturers do caution, however, that the product will not maintain its quality for more than two years. Once opened, canned cheese must be treated like any cheese product and should be refrigerated in a sealed container or bag.
Types
There are two popular brands of canned cheese. Kraft and Red Feather by Bega compete strongly with one another. Both products are similar in serving size and price. Kraft generally has a milder taste, while Red Feather canned cheese tends to be sharper. An 8-ounce can of Kraft canned cheese has 100 calories, 80 of which are from fat. A 7.97-ounce can of Red Feather canned cheese has only 61 calories, 42 of these from fat.
Three Cheese Hamburger Helper can be cooked in a microwave.
If you enjoy Betty Crocker's Three Cheese Hamburger Helper, you can make a quick side dish or entr e without ever having to turn on the stove. You can cook the complete dish in the microwave -- meat and all -- in 25 minutes with the convenience of microwave cooking.
Instructions
1. Break up 1 pound of ground beef into a 2-quart microwave-safe container. Cook on "High" for three minutes, stir the meat well then cook it on "High" for another three minutes. Drain the grease and liquid from the container.
2. Heat 2 cups of water to boiling. Pour the water, sauce mix and 1-1/4 cups of milk into the container. Add the pasta and mix the ingredients thoroughly until the sauce mix dissolves.
3. Cook the mixture on "High" for 15-20 minutes without covering the container. Stir it every five minutes until the pasta is tender. Let it sit for five minutes after cooking to thicken the sauce.
Tags: Cheese Hamburger, Cheese Hamburger Helper, Hamburger Helper, Three Cheese, Three Cheese Hamburger, five minutes, three minutes
Libertyville and the surrounding areas have some nice restaurants with salad bars.
The village of Libertyville, Illinois is just 37 miles from Chicago and only 7 miles from Lake Michigan. This area offers plenty for visitors to do. You can visit museums, tour historical homes, stop by area parks for a stroll or bike ride, or do a bit of shopping. When you're ready to take a break and have a nice meal, you will find plenty of great choices. Libertyville and the surrounding areas have some nice restaurants with salad bars.
Country Inn Restaurant
Lambs Farm is in Libertyville and has a restaurant called Country Inn Restaurant. This is the perfect place to get a homemade meal in a nice country setting. The restaurant offers a breakfast buffet on the weekends, full breakfast menu through the week and full lunch and dinner menu seven days a week. There is a salad bar offered for just $7.95, as of January 2011, that includes as many trips to the salad bar as you like, along with unlimited soup. If you would like the salad bar paired with an entree, the cost is $3.95 for the salad bar, as of January 2011.
Country Inn Restaurant
14245 W. Rockland Road, Libertyville, IL 60048
847-362-5050
lambsfarm.org/business/restaurant
The In-Laws
The In-Laws is just minutes from Libertyville in Gurnee, Illinois. The In-Laws has been voted as the having the No. 1 salad bar in the county. This 40-foot-long salad bar offers more than 50 items, including freshly baked bread and homemade soups. The restaurant is open daily for dinner and lunch. The In-Laws offers a full menu in addition to its salad bar. You can get a steak, seafood, chicken dishes and appetizers. Drinks are available from the bar. The banquet hall is available to book parties--large or small--as well.
The In-Laws
720 Milwaukee Ave.
Gurnee, IL 60031
847-336-3166
yourinlaws.com
Golden Corral
Another restaurant in nearby Gurnee is Golden Corral, which offers a large buffet that includes a salad bar with more than 50 topping options. Some of Golden Corral's menu items that are available daily are pot roast, baked potatoes, clam chowder, pizza, chicken, vegetables and a variety of salad options. The restaurant's dinner buffet even includes grilled-to-order sirloin steaks. Desserts--such as banana pudding, soft-served ice cream, carrot cake and brownies--are included with meals.
1455 Dilleys Road
Gurnee, IL 60031
847-249-8600
goldencorral.net
Ruby Tuesday
Ruby Tuesday has an endless fresh garden salad bar offered every day that includes greens, premium cheeses, an array of fresh vegetables and many salad-dressing options. You can pair this with a bowl of broccoli & cheese soup or white bean chicken chili for a more hearty meal. Other choices on the menu include steaks, chicken, pasta, ribs, burgers, appetizers and desserts. A kids' menu is available for children ages 10 and under. Ruby Tuesday is also in Gurnee.
Ruby Tuesday
6170 West Grand Ave., Suite 337
Gurnee, IL 60031
847-662-0756
rubytuesday.com
Tags: Ruby Tuesday, Country Restaurant, Golden Corral, Gurnee 60031, that includes, areas have, areas have some
While there is nothing like eating fresh tomatoes throughout the summer months, preserving some summer bounty for winter allows you to enjoy them all year round. Canning tomatoes is one way to preserve them for use in cooking during the winter. There is no need to purchase an expensive pressure or water bath canner. A water bath canner is no more than a large pot, and so you can use your largest soup or stock pot to preserve your tomatoes just as well.
Instructions
1. Choose a metal pot that is at least 4 inches taller than your pint-size canning jars. Use a pot that has a tightly fitting lid. Place a round metal rack, such as a cake-cooling rack, in the bottom of the pot.
2. Wash your canning jars, lids and rings in hot, soapy water. Rinse the soap from the jars then keep them in warm water until you are ready to fill them.
3. Wash the tomatoes. Bring a pot of water to a boil, then submerge the washed tomatoes in the boiling water for one minute. Remove the tomatoes from the water and dip them into cold water, then slip off their skins.
4. Cut out the core from each skinned tomato. Leave the tomatoes whole or cut in half or quarters as desired.
5. Place the tomatoes in a pot and add just enough water to cover. Boil over medium heat for five minutes. While the tomatoes are boiling, fill the canning pot with water and bring it to a boil.
6. Pour the boiled tomatoes into the canning jars, leaving ½ inch of space between the tomatoes and the top of the jar. Add 1/2 tsp. canning salt and 1 tbsp. of lemon juice to each jar.
7. Wipe the rims of the jars dry with a clean cloth. Place lids on the jars, rubber sides down, then tightly screw on canning rings. Place the jars into the canning pot using the jar lifter, making sure the jars aren't touching each other or the sides of the pot. Add more water, if necessary, so the jars are covered with at least 2 inches of water, then bring the water back to a boil.
8. Place the lid on the pot once the water is boiling. Boil for 40 minutes at altitudes less than 1,000 feet, or 45 minutes at altitudes above 1,000 feet.
9. Lift the jars out of the boiling water with the jar lifter once the processing time is complete. Set them on a rack or counter covered in a towel to cool for 48 hours. The jar lids will make a pinging noise as they seal.
10. Check the jar lids after the cooling time is over to ensure they are now concave, signifying that they are sealed. Label the jars with the contents and canning date and store in a cool pantry until you are ready to use them.
Tags: canning jars, bath canner, boiling water, into canning, jars with, least inches, minutes altitudes
Biscuits and gravy is a classic dish served a number of ways in many parts of the country, mainly in the South. This hearty meal is served for breakfast, lunch and dinner at many popular restaurants, including Bojangles, Popeyes and other fast food chicken and biscuit houses. Although chicken and biscuits is not heart-healthy, it is a tasty, warm and comforting meal.
History
Biscuits and gravy grew out of necessity and availability. In the South, pork sausage was very popular. So, home chefs made use of the dish and all it offered. The grease from cooked sausage was turned into a white gravy, using flour, milk and water, along with other ingredients. Then buttermilk biscuits were cooked and served with the gravy for a filling and tasty meal.
Function
Biscuits and gravy earned a place in the hearts and stomachs of Southern people. The meal was relatively easy to make because sausage was already being prepared and eaten for breakfast. Sometimes the grease could be saved and turned into gravy for the morning meal. Today biscuits and chicken is served at diners, fast food restaurants and even inns.
Types
The most popular type of biscuits and gravy includes the white or country gravy made from sausage grease and flour. Oftentimes it is seasoned with black pepper, and bits of bacon, sausage or other meat are often added. In Indiana, they have egg gravy, which is made by scrambling eggs on a skillet with bacon grease, adding flour and milk and then mixing. Meat and other ingredients are also added.
Geography
Biscuits and gravy is found in the Carolinas and stretching South through Georgia and across Louisiana. The dish is not as popular in Florida, however in states like Tennessee and north into the Midwest, including Indiana and Ohio, it is regularly found. It is most popular in the Bible Belt.
Identification
Biscuits and gravy is easy to spot. A white, thick and soft-textured gravy that is fluffy is poured over two or three biscuits about the size of a hand. These biscuits are made with buttermilk and flour and look like clumps of fried dough. Usually round, they also peak into mounds or are flat. The dish is served piping hot and in a bowl or deep dish.
Tags: Biscuits gravy, dish served, fast food, flour milk, most popular, other ingredients
A pig is a large and dense piece of meat that requires special cooking to prepare the meat effectively. The process of cooking a pig is relatively straightforward, as long as all of the necessary equipment is available. One method to cook a pig is with a gas cooker. Gas cookers are large grills that are designed to run using propane gas. Propane gas provides consistent and controlled heat. It is important that individuals know cook a pig so that the meat is cooked completely and tastes good.
Instructions
1. Research gas grills that are designed specifically for cooking a pig. Purchase a grill based on the average size of pig that will be cooked in the device.
2. Set up the grill and purchase multiple propane gas tanks. Most gas grills that are designed to cook pigs require two propane tanks. It is advisable to always have a spare tank that is full in case one of the tanks runs out during the grilling process.
3. Purchase a whole pig that will fit into the gas cooker. Search online in order to find a local butcher, farm or grocery store that sells whole pigs. If your whole pig is skinless, you must marinate and baste the meat.
4. Place the whole pig in a large metal pan in order to prepare it for cooking. A pig must first be marinated, and then consistently basted throughout the cooking process in order for it to cook evenly. Most pig cookers are set to at least 275 degrees and require a certain amount of cooking time which is based on the weight of the pig.
5. Warm the grill and then place the pig inside. A pig should be cooked one hour for every 15 pounds of meat. Check the pig consistently to ensure that it is cooking evenly.
6. Stick a meat thermometer deep into the pig about an hour before the cooking process is complete. The pig should be at least 160 degrees to guarantee that it has cooked thoroughly. Carefully remove the pig from the cooker and let it sit for a few minutes before carving and serving.
Tags: grills that, grills that designed, that designed, cooking process, least degrees
Potato salad is one of those foods that people think about when they think of a great summer meal. This food is a staple at family gatherings, reunions and picnics. If you're looking for a great potato salad recipe, consider green onion potato salad. Not only is it simple to create, but it is also quite delicious and will have your guests raving and asking you for the recipe. It shouldn't take you more than 30 minutes to whip up this side dish.
Instructions
1. First, wash your potatoes. This is important because you will be leaving the skins on.
2. Slice your potatoes. It does not matter how you do so, but small slices are generally best. One suggestion is to cut them into cubes.
3. Bring a large pot of water to boil. Add 1 tsp of salt. Add the potatoes and boil them until they become soft. Test the potatoes with a fork if needed.
4. Drain and rinse the potatoes. Place them in a large bowl afterward.
5. In a separate bowl, combine all of the other ingredients, minus the potatoes. Mix well. Add a small amount of salt and pepper, to taste.
6. Add the mixture to the bowl of potatoes. Stir gently, and you are ready to serve.
Clean a portabella mushroom properly to remove dirt and debris.
Portabello mushrooms can be enjoyed plain or stuffed. The mushrooms have large caps, which make them ideal for meals. Before you eat or cook portabello mushrooms, clean them properly and carefully, as they are delicate. Dirt and debris can hide in the crevices of the mushroom. After cleaning, the mushrooms need to dry thoroughly to prevent them from soaking up water.
Instructions
1. Place the portabello mushrooms in a colander.
2. Turn the cold water on. Pick up a portabello mushroom.
3. Scrub the portabello mushroom under the running water with a vegetable brush gently.
4. Rub dirt and debris off the mushroom with your fingers under the running water. Remove all of the dirt and then place the portabello mushroom on paper towels to dry. Pat the mushrooms dry before you prepare them.
5. Alternately, wipe mushrooms clean with a damp paper towel. This will prevent mushrooms from absorbing too much water.
6. Trim the stems from the bottom of the portabello mushroom with a knife. The stems have a woody texture and are not suitable for eating.
Tags: portabello mushroom, mushroom with, mushrooms clean, running water, under running, under running water