Burning food does not produce tasty results---especially in soup---but a quick-fix remedy to get a scorched taste out of soup could sit in your kitchen cabinets. To avoid scorching your soup in the future, use a low, slow heat and watch the pot, and you'll never have to fix burned soup again.
Instructions
1. Stop stirring as soon as you smell a burning odor from your soup. Immediately remove the scorched soup from the heat.
2. Tilt the soup pot, and place the bottom of the pot under cold running water. Be careful not to spill the soup in the sink. Let the water cool the outside of the pot for one minute.
3. Gently pour the soup from the top of the pot into a second soup pot. Leave one cup of the soup and any burned bits at the bottom of the first pot.
4. Place the second soup pot on the stove over medium to low heat, and add one cup water or broth to dilute the soup and compensate for the soup left in the burned pot.
5. Immerse a peeled, whole potato into the soup and let it cook.
6. Add extra spices used in the recipe such as garlic, onions or pepper.
7. Mix 1 tbsp. vinegar or prepared mustard into the soup to mask the scorched flavor.
8. Heat the soup over medium to low heat, stirring the entire time, for 15 to 20 minutes. Do not leave the pot unattended.
9. If the previous steps fail to fix the burned soup, then do the following: Add 1/2 tbsp. liquid smoke to the soup to increase the smoky flavor and make a slightly scorched taste more reminiscent of barbecue rather than an accidental burn.
10. Remove the potato from the pot and discard before serving.
Tags: burned soup, into soup, medium heat, over medium, over medium heat, second soup, soup from
Bisque is a thick creamy soup typically made with seafood.
Typically made from seafood, bisque has changed around the world to include many different types of ingredients. Started in France, many high end restaurants serve a bisque soup because it has a rich, creamy texture. This soup can be served as a main course with bread or salad, or it can be an introduction to the main meal.
Basics
Bisque soup is a cream based soup, usually including wine or cognac. It is a very smooth soup, as cream is liberally added and the soup pureed. Seafood is the traditional meat used in a bisque, although early recipes also show game birds or other poultry being used.
Origin
According to Alan Davidison in the "Oxford Companion to Food" bisque was first made in France, although the true meaning and origin of the word is up for debate. Because the soup is cooked twice, first in the stock and then in the cream, the title 'bisque' could refer to that. In "An A-Z of Food and Drink", author John Ayto claims that the word 'bisque' could come from the Bay of Biscay, as food from that region typically uses spicy ingredients.
Similarities
Many people equate a bisque with a chowder, but they are not the same. A bisque gets its name from its uniquely smooth texture. A chowder is known for their chunks of seafood and vegetables that are put into the pot. You must chew a chowder, while a bisque should be able to just be swallowed. Although they both are typically made from seafood, do not get the two soups confused.
Traditional Recipes
A traditional seafood recipe would involve sauteing seafood in a pan on the stove. If you are using lobster or other crustaceans, you would leave them in their shell. Add soup stock and spices to the pan and allow the seafood to simmer until thoroughly cooked. After cooking, puree the food. The shells should be pureed as well, if using crustaceans. Once pureed, add cream to the puree in the pot. Once it reaches the desired consistency, it is ready to be served.
Thickening Agents
Traditionally, in recipes from the 18th century, chefs and home cooks used ground lobster or shells from the crustaceans to thicken the soup. More chefs make a roux to thicken the soup. A roux is made from flour and butter. Rice can also be used as a thickening agent. Rarely will a chef today make a bisque with the shells of the seafood.
Tags: made from, bisque could, bisque with, from seafood, made from seafood
There are some bread machines that have a jam setting. If you have one of these, you are one step closer to having the easiest homemade jam possible. With much less effort than if you made it over the stove, you can follow this recipe to make jam to accompany your homemade bread. This recipe makes strawberry jam, but you can substitute 4 cups of any finely diced fresh fruit.
Instructions
1. Attach the kneading paddle to the bread machine pan.
2. Place the sugar into the bread machine, followed by the pectin, strawberries and lemon juice. Just like when you make bread, the order of the ingredients added when making jam is important, too.
3. Place the pan into the bread machine and close the lid.
4. Plug the bread machine into an outlet, and select the jam setting.
5. Wait for the bread machine to complete the jam making cycle.
6. At the end of the cycle, carefully remove the pan from the bread machine and allow the jam to cool completely in the pan before moving to a storage dish by transferring the jam with the spoon. Serve on toast or pancakes.
Tags: bread machine, bread machine, into bread, into bread machine
Create an easy-to-make sweet holiday treat in less than 15 minutes. Homemade white chocolate bark requires few ingredients and can be made with pre-chopped nuts to save time. The bark makes a nice gift when wrapped in decorative containers with colored cellophane. Be creative and try different nuts and candies or a combination of both to create a one-of-a-kind chocolate holiday candy.
Instructions
1. Line a baking sheet with a sheet of waxed paper. Allow 1 to 2 inches of the waxed paper to hang over the side to make sure the entire cookie sheet is covered.
2. Chop nuts or crush peppermint candies prior to melting the chocolate. Chop nuts in a food processor or on a cutting board with a sharp knife. Crush candy by placing in a plastic bag and rolling with a rolling pin.
3. Place the white chocolate morsels in a microwave-safe bowl. Microwave the chocolate on 70 percent power for one minute and stir. Continue to microwave for 30 seconds at a time until smooth, stirring between each melting. Do not overheat.
4. Pour the melted chocolate onto a covered cookie sheet and spread to a desired thickness. If using candy, strain out the candy dust into the chocolate prior to pouring by sifting the crushed candies through a strainer while holding it over the melted chocolate.
5. Sprinkle chopped nuts or crushed candy immediately onto the chocolate. Press pieces lightly into the chocolate to keep them in place. Cool for approximately one hour or place in the freezer to speed the process. Break chocolate bark into pieces and store in an airtight container.
Tags: chocolate bark, Chop nuts, cookie sheet, into chocolate, melted chocolate, waxed paper
Different types of parties all require that the host serve some type of refreshments to his guests. Cheese is a common appetizer or snack that is served. Some parties pair the cheese with wines, while others simply serve cheese with sausage and crackers. Regardless of what the cheese is served with, it is important to serve several different types of cheese, between three and five, one from each category.
Blue Cheese
Blue cheese is thought to have been discovered by accident when a cheese-maker inadvertently left a some rye bread in his cheese caves. He returned and found his cheese to be covered in blue mold. He tried the cheese and enjoyed it. Today's blue cheese includes variations of this rye mold. Some blue cheeses include Roquefort, Bleu d'Auvergne, Valdeon and Smokey Oregon Blue. These cheeses are generally white in color with veins of blue and each kind carries its own intense flavor.
Semi-Firm Cheese
This type of cheese, as the name implies, is firmer to the touch than softer cheeses. This is created by cutting the curds smaller, allowing more whey to be pressed from the cheese. These cheeses are created from various different milks, such as milk from cows, goats and sheep. Many of the cheeses are salted in brine and aged until firm. Cheddar, Raclette, Manchego and Le Moulis are all cheeses that fall into this category. Semi-firm cheeses are typically subtle, but rich in flavor.
Super-Aged Cheese
The super-aged cheeses are those that have been aged for a longer period of time than most other cheeses, typically longer than a year. Their flavor is considered to be sharp and often nutty. Sharp Cheddar, Gouda, Asiago and Comte are some of the super-aged cheeses available. When serving this type of cheese, remember that the cheese that is closer to the rind will have less flavor than that in the middle because of the way cheese ripens.
Pungent
Typically, pungent is not a word that elicits a positive response. However, when speaking of cheese, it refers to a specific type of cheese that you can serve at your party. These cheeses are also sometimes called "stinky" cheeses. Choose from cheeses in this category, including Limburger, Munster, Taleggio and Epoisses. Some people choose to stay away from this type of cheese because of its "stinky" stigma, but others actually prefer this type of cheese.
Mild Cheese
Mild cheeses are those that are considered to be fresh cheeses. They are not typically aged at all and are served shortly after they have been made, within a few weeks at the most. Typically, these are simply a fresh version of cheeses that are aged for a longer period of time, such as cheddar, mozzarella, cream cheese and feta. These cheeses are often softer in texture. Mild cheeses are often served as part of another recipe or with crackers.
Tags: type cheese, These cheeses, have been, this type, this type cheese, aged longer
Watermelon, a sweet, juicy and cooling fruit, contains a great deal of water in the pink flesh. Unlike the pink flesh, the rind is firm, contains less water but carries more vitamins than the flesh of a watermelon. The rind is edible and hobbyists and food manufacturers use it to make watermelon pickles, a dense, sweet and sour condiment. Watermelon rind is easy to send through a juicer, so you can avoid wasting the edible parts of the fruit.
Instructions
1. Wash the watermelon before cutting into it, even if the watermelon is organic. Watermelons grow on the ground and the rind can carry soil-borne bacteria or viruses. Make sure you use a clean knife and cutting board to avoid contamination from surfaces in your kitchen.
2. Remove the pink flesh if you want to eat it separately. Otherwise, you can juice the entire watermelon, since all parts of it are edible, including the seeds. You can remove the thick skin using a vegetable peeler or sharp paring knife if the watermelon you have is not organic. Traces of pesticides or herbicides may be present on the skin; although, watermelon is one of the safer fruits to eat when grown conventionally, since the pesticide load on it is relatively light.
3. Place the rind on a cutting board and cut into pieces that fit into the food hopper for your juicer. Put the chopped rind into a bowl.
4. Send the rind through the juicer according to the directions for your juicer. If you do not drink it right away, store it in a covered container in the refrigerator.
Tags: pink flesh, cutting board, rind easy, through juicer, watermelon rind, your juicer
The terms "dressing table" and "vanity table" are often used interchangeably. What is agreed upon is that this piece of furniture is a place where a person, generally a female, applies her "toilette." A toilette is a French word for the processes of grooming, fixing one's hair, putting on make-up and getting dressed. It was the aristocratic and royal women, primarily, who utilized "dressing tables."
History
Furniture that we take for granted may have had royal origins and purposes, according to an article written by Anne Gilbert for the Chicago Sun-Times. Gilbert notes that the dressing table, or vanity table, is one such item. The dressing table came into fashion in the early 18th century, according to Gilbert, and it consisted of a small table that featured several drawers.
A vanity or dressing table is defined as a table that has secret panels or handle drawers, a round or oval padded stool for the lady to sit on, a vanity mirror and/or wing mirrors and various separate top modules.
The term "dressing table" was coined as early as the 17th century in reference to small tables that had two or three drawers. Cabinet makers would make the table so that the fittings could be concealed when the table was not in use. Some of the tables were quite elaborate and had folding tops and a basin drawer, where water was received from a cistern. There were drawers for razors, another drawer for combs, a separate compartment for toothbrushes and a place for powder boxes.
Shape
Dressing tables can be rectangular or kidney-shape and can be pine, oak, cherry, brass, nickel or other kinds of metals and unfinished or covered with fabric. Dressing tables generally have storage areas including shelves, drawers and an open counter space where you can place your bottles and jars. Once in a while, you will come across a dressing table that has a hinged top that opens up, providing out-of-the-way storage space. Dressing tables often come with a mirror attached to the top, and they come with a vanity seat.
Kneehole
A kneehole table is defined as a dressing table or writing table that features a recessed center to accommodate the knees of the sitter, according to Oldandsold.com. This design dates back to the early 18th century. The kneehole table later metamorphosed into the library table. Not all dressing tables have the kneehole design, but this style is preferable because it's accommodating and comfortable.
A skirted dressing table may well be the most feminine and beautiful of all designs. Some dressing tables come with swags. Any dressing table can be adorned with swags and skirts. Of course, adding a swap or skirt will interfere with access to the drawers, but sometimes we choose to sacrifice efficiency for aesthetics.
Masculine Approach
Sometimes, a dressing table has a tall dresser-drawer type configuration comprised of three or more rows of drawers. The individual using the dressing table does not sit down in front of it; he stands. There is often a mirror on top of this kind of dressing table and, of course, there is ample space on the counter top where wristwatches, billfolds, money clips and cuff links can be placed.
Choose
Dressing tables come in a variety of shapes and configurations. Many sites display a myriad of dressing tables that run the gamut from steel to bone--which in some societies is considered a status and class signifier. Depending on how much you want to shell out for your dressing table, you can select from handcrafted and hand-carved dressing tables. Some feature oval mirrors, whereas other have rectangular mirrors.
Tags: dressing table, table that, come with, 18th century, dressing table
Cut a 20-oz. block of cheese into cubes to create a party appetizer tray.
If you're planning a party and need an easy-to-prepare appetizer to please the crowd, you can't go wrong with a cheese and crackers tray. Serve a variety of cheese, or stick to the most popular types, to accommodate the guests' tastes. Cut a large, semi-hard block of cheese, such as cheddar and Colby, into bite-size cubes for convenience. Arrange the cheese cubes on a decorative tray or platter to create a mouth-watering presentation. Provide toothpicks so guests can easily spear the cubes and transfer them to their plates.
Instructions
1. Position the block of cheese on its side on a wooden cutting board.
2. Insert the tip of a sharp knife into the middle of the side of the cheese. Press the blade down to cut a slice. Make ½-inch to 1-inch slices, depending on what size you want the cheese cubes to be, across the side of the cheese block.
3. Hold the sliced cheese block together and set it on its bottom. Make ½-inch or 1-inch slices lengthwise across the cheese.
4. Turn the cheese block a quarter turn on the cutting board. Make ½-inch or 1-inch slices crosswise so the cheese forms equal, bite-size cubes. Arrange the cheese cubes on a serving platter.
Pruno, also known as prison wine, has been around for decades. Learn make this homemade favorite and delight your guests at dinner with the worst tasting and least potent alcoholic drink they will ever manage to swallow. There are several things you can try in order to make it taste better, but none of your tricks will work. If you’re desperate, though, this is the recipe for you.
Instructions
1. Combine the fruit cocktail and oranges in the trash bag. To get off to a proper start when making Pruno, squeeze, knead and smash until they combine to form a less than slightly lumpy paste. This will take between 15 to 20 minutes.
2. Add 16 oz water that is room temperature. Seal the bag and shake to mix. Place the bag in a window--the same way you would set a tomato in the window to ripen. However, if you happen to be in prison while trying to make Pruno, then just pile your dirty clothes on top of it to keep it warm so that it can ferment. Feel free to snuggle with it at night to help the process along. Allow the ingredients to ferment for 3 days.
3. Carefully open the bag. Add the sugar and ketchup. Give the sugar time to dissolve, and then commence to kneading, squeezing and mashing your bag again for about 15 minutes. Reseal and allow to ferment for 6 more days. Remember to burp your bag daily so it doesn’t burst.
4. Attach the clothes pin to your nose and open the bag. This is necessary for this stage of making Pruno. It will appear grotesque, moldy and will smell worse than any diaper you were ever so unfortunate to change. Remove the chunks of fruit that managed not to deteriorate and any mold you don’t intend to swallow. The chunks of fruit will not aid in accelerating the buzz process.
5. Strain. Drink. Vomit. It’s pretty simple. Your only hope is that you actually get a buzz that will help you forget that you just drank something slightly less tasty than anti-freeze, worse smelling than the litter box and entirely not worth the effort.
The curry's color is determined by the color of the chilies used.
Because of the complexity of the flavor of red curry sauces, some may believe that making a red curry sauce requires an abundance of time and ingredients. The phenomenon of the sauce aisles of supermarkets lined with curry sauces only contributes to this misconception. Making an easy red curry sauce is completely doable for anyone with a basic kitchen setup and a blender.
Instructions
1. Blend the curry sauce's dry ingredients together. Put the garlic, cumin, chilies, lemongrass and ginger in the blender. Blend the ingredients until a dry powder-like substance forms and there are no large chunks present. Use any proportions of these ingredients; changing proportions will change the flavor of the curry. For example, for a spicer curry, add more chilies.
2. Add the lime juice and fish sauce to the mixture. Pour the juice and sauce into the blender. Blend the juice and sauce together with the already-blended dry ingredients. Blend ingredients in proportion to taste. Typically, the amount lime juice is much more than the amount of fish sauce. Add enough liquid to where a wet paste is formed. It should be more of a liquid than a paste. The paste may seem rather liquidy, but some of the liquid will evaporate during cooking.
3. Heat sesame oil in the saucepan. Turn the heat to medium-low and heat a thin layer of sesame oil in the pan. Heat until you can smell a fragrant sesame scent.
4. Add the curry mixture to the oil. Pour the mixture from the blender directly into the pan, scraping any pieces that stick to the inside of the blender in as well.
5. Add the coconut milk to the curry sauce. More coconut milk equals a milder sauce; less coconut milk equals a spicier sauce.
6. Let the sauce simmer for 10 to 20 minutes, stirring occasionally.
7. Use the sauce. Either use the sauce directly by adding ingredients for a curry dish straight into the sauce or remove the sauce from heat and store in the refrigerator
Cabinets keep the light out, perfect for food storage.
Wheat berries are a great source of healthy whole grains and are rich in dietary fiber. When buying wheat berries, look for grains with undamaged kernels because the outer bran layer protects the kernel's flavor and nutrients from destruction by light and air. Plastic containers are a great way to protect the berries, and if stored properly, wheat berries can last for months.
Eliminating Moisture
All whole grains should be stored in airtight containers, so a plastic container is ideal if it is in a cool, dry place and out of direct light. The goal is to prevent the flour from absorbing moisture, as this will decrease the shelf life of the product.
Refrigerating
If storing in the refrigerator, keeping moisture out is not the only factor to consider. The plastic container should also function to keep odors and flavors from other foods stored in the refrigerator away from the wheat.
Freezing
Not only can fresh wheat berries be stored safely in plastic containers in the freezer, they can be cooked and frozen for ready use. The freezer is the best location for long-term storage and plastic containers provide optimum freshness.
Ground Wheat Berries
Wheat berries can also be ground into whole wheat flour. Once this process is complete, the berries should be stored as any flour is stored. A closed plastic container in a dry cabinet, as opposed to the paper bags flour is often found in, will increase the shelf life. Whole wheat flour will last six months to one year in the freezer if stored in tightly sealed plastic containers. Whole grain flour does not keep as long as other flours because the germ portion of the whole grain can cause the flour to become rancid over time.
Considerations
While plastic containers provide optimal freshness and the longest possible shelf life, there is growing concern over the harmful effects of using plastic. Several research studies have found the chemicals in the plastic can leach into the food being stored. The more liquid a food is the better chance it has to pick up plastic molecules. Since wheat berries are not liquid, there is a minimal chance of any leaching.
Popcorn is a healthy snack high in dietary fiber that also contributes some vitamins, minerals and protein. Manufacturers found that packing the popcorn in paper envelopes ready for the microwave was a highly successful venture, almost eliminating the method of making popcorn on the stove top in most households. However, loose popcorn kernels are still available, and you can pop them in a cast iron skillet successfully.
Instructions
1. Place the skillet over medium heat and have the lid ready. Add about three tablespoons of oil such as canola, soybean or peanut oil. These oils have a higher smoking point than other oils and shouldn't burn during the cooking process. Heat the oil until it is fragrant but not burning.
2. Pour in the popcorn kernels and shake the pan slightly to coat each kernel with the hot oil. When the first kernel of popcorn pops, place the cover over the skillet. Leave the cover on loosely so any steam generated can escape, keeping the popped corn dry.
3. Hold the skillet with the pot holder and vigorously shake it back and forth every 10 seconds or until the sound of the popping corn slows to one pop every two seconds. At first, it will start off slowly popping, and then most of the corn will pop almost simultaneously until a few seconds later it finishes.
4. Quickly remove the pan from the heat and pour the popped corn into a heat-proof bowl, shielding your face from extra popping kernels by holding the cover just above the skillet as you are pouring out the corn.
5. Pour on melted butter and a pinch or two of salt and mix well.
Extend of your bountiful garden by freezing garden herbs. Many herbs may be stored in the freezer if properly prepared. Basil, chives, tarragon, cilantro, dill, parsley and chervil are just a few of the herbs that freeze well. Spices should be stored in dark, dry places. The refrigerator is too humid for spices, however, most spices freeze well. Some whole spices such as nutmeg can retain their flavor for five years stored in the freezer.
Instructions
Herbal Ice Cubes
1. Wash and dry fresh herbs. After completely dry, remove the leaves from the stems. Place stems in the compost bin.
2. Pack a measuring cup with herbs. Place the herbs in a food processor. Add 1/4 cup of water and process until the mixture is pasty.
3. Drop tablespoons of the herbal paste into an ice cube tray, filling each section. Place the tray in the freezer.
4. Remove the herbal ice cubes from the tray after they have completely frozen. Place the cubes in a plastic zip lock bag that is tightly sealed.
5. Toss cubes in sauces, rice dishes and casseroles.
Other Methods for Freezing Herbs
6. Wash and completely dry fresh herbs. Remove leaves from stems.
7. Place the fresh herbs in a plastic bag and seal tightly.
8. Use the frozen herbs as if they were fresh. The herbs do not need to be thawed before use.
Tags: fresh herbs, freeze well, from stems, from stems Place, leaves from, leaves from stems, stems Place
The Central Grocery in New Orleans' French Quarter is the widely acknowledged home of the Muffuletta sandwich. The regular sandwich combines several meats in a 10-inch round Sicilian sesame seed bun, but it can be made with all vegetables. The Central Grocery also applies a signature olive salad dressing. Use a commercial olive salad in its place.
Instructions
1. Find the right bun. The Sicilian sesame seed bun is a hard to replicate. The Central Grocery bun is baked with a sheen of olive oil or sesame oil on the surface. Seeded Italian bread, preferably from an Italian bakery, could serve as a valid substitute.
2. Split open the Italian bun. Spoon the olive salad onto both sides of the bread. Spread the cheese slices across the bottom bun piece.
3. Add the layers of meat over the cheese. The meat and cheese should combine to weigh about 1/4 lb.
4. Cut the sandwich into 4 or 8 pieces, and tightly wrap each piece in plastic wrap. Put the pieces into the fridge, and let the olive salad and meats marinate together overnight. The sandwiches can be served cold or heated.
Drink apple cider with a stick of cinnamon for added flavor.
Apple cider is a beverage that is made by pressing apples to extract their juice, and then fermenting the mixture until it develops an alcoholic quality. Many people shy away from making their own cider because they think they need lots of expensive equipment, such as an apple press. However, you can purchase prepressed cider and use it to make your own homemade version of the drink with minimal tools required.
Instructions
1. Pour the prepressed cider into the fermentation container, and then place a pot on the stove with quart of water until it boils.
2. Add the sugar or honey to the boiling water and stir. If any foam rises to the top, scoop it off with your spoon and discard it.
3. Pour the boiling mixture into the fermentation container on top of the apple cider, and allow the mixture to cool.
4. Follow the directions on your yeast package to pitch the yeast and then add it to your cooled cider mixture.
5. Seal the container with the cover and airlock it to prevent any air from entering the vessel and contaminating the cider.
6. Place the vessel in room temperature and let it sit for two weeks to allow the fermentation process to occur. When it is ready, bottle it for consumption.
Tags: apple cider, fermentation container, into fermentation, into fermentation container, prepressed cider
Sardines canned in soybean oil provide a high level of protein.
Canned sardines are a nutritious and inexpensive food. They contain a high amount of protein, Vitamin D and Omega-3 fatty acids. Omega-3 fatty acids support cardiovascular health, and are not produced by the body; they must be consumed through food intake. Sardines are canned in a variety of sauces, water, or oils such as soybean oil.
Beach Cliff Sardines
Beach Cliff offers two choices of sardines in soybean oil, Sardines in Soybean Oil and Small Size Sardines in Soybean Oil. Each of these products contains the same three ingredients: sardines, soybean oil and salt. The regular size contains 190 calories, 13g of fat, 110mg of cholesterol, 250mg of sodium, 20g of protein and no carbohydrates. The small size contains 200 calories, 13g of fat, 115mg of cholesterol, 260mg of sodium, 20g of protein and no carbohydrates.
Brunswick Sardines
Brunswick does not offer a standard "sardines in soybean oil" choice, but three of its specialty sardine products use soybean oil. Sardines in Mustard & Dill contains 150 calories, 8g of fat, 100mg of cholesterol, 580mg of sodium, 16g of protein and 3g of carbohydrates. Sardines in Tomato & Basil contains 150 calories, 8g of fat, 100mg of cholesterol, 530mg of sodium, 16g of protein and 3g of carbohydrates. Sardines With Hot Tabasco Peppers contains 190 calories, 12g of fat, 110mg of cholesterol, 280mg of sodium, 20g of protein and no carbohydrates.
Crown Prince Sardines
Crown Prince's Skinless & Boneless Sardines in Soybean Oil contains 220 calories, 14g of fat, 35mg of cholesterol, 360 mg of sodium, 24g of protein and no carbohydrates. The company also offers sardines in olive oil, and sardines in sauces flavored with green chilies and Louisiana hot sauce.
King Oscar Sardines
King Oscar's Spirit of Norway Brisling Sardines in Soybean Oil contains 150 calories, 11g of fat, 120mg of cholesterol, 340mg of sodium, 14g of protein and no carbohydrates. The company also offer sardines in a number of other sauce choices, including balsamic vinaigrette, chipotle, olive oil, tomato sauce, Dijon mustard and Mediterranean.
Tags: contains calories, protein carbohydrates, sodium protein, sodium protein carbohydrates, Sardines Soybean, 100mg cholesterol
Spaghetti can be eaten with a variety of meat sauces
Spaghetti, which means "little strings" in Italian, according to Jeni Wright in "The Pasta Bible," was one of the first commercially produced pastas in Italy. It was developed in Naples in the late 18th century. It quickly became a staple of the Italian poor, because it was easy to store and cheap to make out of durum wheat flour and water. The popularity of spaghetti spread throughout Italy and the world. This is because of the versatility of spaghetti, which can be eaten with a variety of different dressings and sauces. Many of the most popular use meat.
Spaghetti Amatriciana
Tomato-based sauces with meat were the first types of sauces eaten with spaghetti. Amatriciana sauce originates a little farther north than Naples, in the town of Amatrice near Rome. The basis of the sauce is tomatoes and onions. The meat is pork. Traditionally this was pig cheek or "guanciale," but today bacon or pancetta can be used. The chopped pork is sauteed in olive oil, finely chopped onions, garlic, a pinch of chili pepper, and a small amount of black pepper before adding ripe plum tomatoes -- canned or fresh.
Spaghetti Alla Gricia
Amatrice also provides a second variation on Amatriciana sauce, " Alla Gricia." It is known as a white sauce because it lacks the tomatoes that lend color to its close cousin. Alla Gricia is prepared in exactly the same way as Amatriciana. Instead of using tomatoes, a local cheese such as Romano is added to the spiced cooked meat just before serving to lend the sauce an extra piquancy.
Spaghetti Carbonara
Another white meat sauce for spaghetti is carbonara sauce. No one can agree whether the origins of carbonara lie with Italian charcoal burners, Italian revolutionaries or as an innovative use of end of war American rations. But a true carbonara does not involve a cream sauce as many believe but cheese and raw eggs. Fry a diced onion until soft before adding cubes or strips of bacon or pancetta to the pan and cooking for 10 more minutes. Meanwhile, beat four eggs, 12 ounces. of parmesan cheese and black pepper in a bowl. Add al dente spaghetti is to the cooked meat mixture, and turn off the heat. Pour the egg and cheese mixture over the warm meat and pasta and toss to ensure the sauce lightly cooks in the heat of the food. Serve immediately.
Other Italian Sauces
Many other Italian meat sauce recipes have equal portions of meat and fresh vegetables. "Alla Zappatora," a sauce from Apulia includes red peppers and garlic with bacon. Similarly, "Al Rancetto" from Spoleto in Umbria is another sauce that makes good use of fresh local vegetables, combining ripe fresh plum tomatoes, marjoram and fresh basil to fried pancetta and lightly cooking for a few minutes before serving with a grating of pecorino.
Spaghetti Bolognese
The most famous meat sauce is not an Italian dish. Spaghetti Bolognese was actually devised by Italian migr s to America. Saut onions and garlic until soft, and then cook with about 1 pound of minced beef and Italian herbs such as oregano. Once the meat is brown, add 1 pound of plum tomatoes, tomato paste, seasoning , 450 ml of vegetable or chicken stock, and 3 tablespoons of red wine. Simmer the sauce for 30 minutes once it has come to a boil. Serve over pasta.
Peanut butter typically comes in smooth or chunky varieties.
Whether you enjoy it with jam or honey, in a sandwich or on a cracker, peanut butter is a versatile snack. Traditionally made from roasted peanuts, peanut butter often includes other ingredients that help fortify it into becoming a healthy snack. It is not unusual to see peanut butter varieties on sale that include Omega-3s as an added health benefit. Although Skippy and Peter Pan are two popular brands, consumers have several options at the grocery store.
Jif
In 1958, The J.M. Smucker Company invented Jif peanut butter. Originally, Jif was only available as Jif Creamy Peanut Butter, but over the years, several other varieties were introduced to consumers. Jif Extra Crunchy became available in 1974, while Simply Jif was released in 1991. Simply Jif contained less sugar and sodium than other types of Jif peanut butter. The brand continued this trend towards healthier peanut butter options when they released Jif Reduced Fat peanut butter shortly after. In 2004, the J.M. Smucker Company began selling Jif With Honey, due to the popularity of peanut butter and honey. In 2009, Jif Natural peanut butter spread debuted, consisting only of five ingredients to satisfy health-conscious consumers. The company launched Jif Omega-3 peanut butter in a similar attempt to address consumers looking to increase their DHA and EPA levels. Jif is also available as a portable snack called Jif To Go.
Kraft
Kraft peanut butter is available in several varieties. Kraft Smooth peanut butter offers a creamy, peanut-rich taste. Kraft Extra Creamy peanut butter contains the same roasted peanut flavor as Kraft Smooth, but tastes even creamier. Kraft Crunchy peanut butter contains chunks of roasted peanuts. Kraft Light Smooth peanut butter contains 25 percent less fat than the original Kraft Smooth peanut butter. It is also available in a crunchy variety, known as Kraft Light Crunchy peanut butter. Health-conscious consumers can also choose from Kraft Unsweetened/Unsalted peanut butter, which contains no additional sugar or salt, and Kraft All Natural peanut butter, made from 100 percent roasted peanuts.
Teddie
Created by the Leavitt Corporation, Teddie Old Fashioned Peanut Butter is the top seller among natural peanut butters in the Northeast U.S. Made from 100 percent fresh roasted peanuts, Teddie Old Fashioned Peanut Butter is available in all natural and organic, smooth and super chunky consistencies. It is also available in unsalted and unsalted super chunky for health-conscious consumers.
Smart Balance
Smart Balance Rich Roast Chunky Peanut butter is all natural, made from deep roasted peanuts. It contains natural sweeteners and is free of hydrogenated oils, trans fats, gluten and lactose. Smart Balance also offers a creamy version of this peanut butter, called Smart Balance Rich Roast Creamy Peanut Butter. Because Smart Balance peanut butters contain flax oil, they are also rich in Omega-3 fatty acids.
The hectic pace of everyday life makes preparing healthy meals difficult. Relieve the stress by planning weekday meals in advance. When you find recipes that you enjoy, alter the ingredients to mix things up for the coming weeks. Learn to prepare nutritious weekday meals that also taste great.
Breakfast
Get a great start to your morning by making a healthy breakfast. Wow your family members with a wonderful frittata. Cook vegetables like zucchini, red bell peppers, jalapenos, onions and leaks in a cast iron pan. Throw in a couple of minced garlic cloves for some spice. Add 12 egg whites and stir for one minute. Cook on the stove top without stirring, and heat the oven to 350 degrees F. Sprinkle Parmesan cheese on top and bake the frittata for 20 minutes. You family will get a big helping of vegetables and protein without the fat. Other wonderful breakfast options include a fried egg sandwich on an English muffin, buckwheat pancakes, pumpkin bread, oatmeal brimming with fruit and a yogurt parfait. Fruit parfaits taste like dessert; you can make them the night before by slicing up fruit and layering it with non-fat yogurt, granola and honey. It's a healthy breakfast that tastes like a treat.
Lunch
Lunchtime poses a threat for any diet. Work schedules usually dictate how much time we have for the midday meal. Unfortunately, the temptation of vending machines lures many to fall off the health wagon. Avoid unhealthy options by making your own lunch. Get your daily fiber with a whole wheat pizza. Prepare your own whole wheat pizza dough (see Resources). Top the pizza with vegetables, diced chicken and goat cheese. Bake the pizza the night before and bring it to work to eat cold, or warm in a microwave. Put a delightful spin on a boring salad. Use different kinds of lettuce like endive, Bibb, romaine or butter lettuce. Top with interesting toppings like dried cranberries, raisins, walnuts, avocado or chopped egg. Make your own low-fat dressing by mixing 3 tbsp. extra virgin olive oil, 3 tbsp. balsamic vinegar, 1 tsp. Dijon mustard, 1 tsp. fresh tarragon and a splash of Tabasco. Additional lunch options include a Mediterranean wrap with sprouts and hummus, brown rice sushi, a turkey and herb goat cheese sandwich on whole grain or a burrito with brown rice and beans.
Dinner
People are often exhausted after work, and want to prepare quick and easy meals. Fortunately, there are a lot of healthy recipes that can be made in no time. Chicken noodle soup is filling and wonderful comfort food. Pour 6 cups of chicken broth into a pot. Bring to a boil and add whole wheat noodles. When the noodles are done, drain them, but keep the broth in a separate bowl. Allow the noodles to fully cool so they won't get mushy. In the meantime, bring the broth to a boil and add diced carrots, onions, uncooked chicken (chopped) and celery. Cook until everything is done and mix in the noodles. Other quick meals consist of tacos with black beans and chicken, turkey burgers, pasta with rice flour noodles and baked salmon on a bed of steamed spinach. Experiment with food combinations and make your own personal cookbook to break out when you feel stumped. You'll find that eating healthy is not so much of a hassle, as much as a way to be creative.
Tags: whole wheat, brown rice, goat cheese, healthy breakfast, night before, options include, recipes that
If you like the taste of good old home-made pasta sauce, try making your own. You can add a variety of vegetables and spices to a basic sauce to make a great dish.
Instructions
1. Pour both cans of crushed or stewed tomatoes into a large pot. Place it on the stove. Dice the onions and add them to the pot.
2. Cut up one or two stalks of celery into tiny bite-sized pieces. Chop the green pepper and red pepper. Add celery and peppers to the pot.
3. Put in 4 tsps. of chopped garlic, 1/2 tsp. of salt and 1/8 tsp. of black pepper. Spoon in one small can of tomato paste. Stir in 1 tbsp. of basil, 1 tbsp. of thyme and 1 tbsp. of oregano. Add 2 cups of water. Mix well.
4. Bring the pasta sauce to a boil and then simmer for 4 to 5 hours to bring out the flavors.
5. Create a chunky sauce by adding 1 cup or mushrooms or 1 cup of zucchini to the pot during the last hour of cooking.
6. Make your pasta sauce meaty. Cook 1 lb. of ground beef. Drain the grease and add to the pasta sauce during the last hours. Simmer and serve hot over spaghetti, macaroni or pasta.
Serving soup in a bread bowl is one of those interesting things that many people enjoy when eating out in restaurants. Making this special treat at home is not only simple, but family and guests alike will be impressed as they are served piping hot soup out of attractive bread bowls.
This is also a great way to make soup a more satisfying meal. Serving soup in a bread bowl will turn soup into a delicious main meal.
Instructions
1. Using the serrated knife, carefully slice off approximately 1/2-inch from the top of the loaf of bread. Set this sliced-off portion of bread aside. This portion can later be placed on top of the filled soup bowls as an attractive "lid."
2. Carefully begin to hollow out the remaining bread to make it hollow. Be sure to leave approximately 1 1/2 inches of thickness around the outside of the bread.
3. Using the pastry brush and olive oil, brush oil liberally on every inside surface of the bread bowl. This serves to seal the bowl so that when the soup is later placed in the bread bowl, it will not seep through the bread.
4. Bake the bowl on a sheet for 15 minutes at 350 degrees. Remove the pan from the oven when the bread bowls are golden brown.
5. Cool the bowls slightly on a wire rack and then fill them with soup or stew and serve.
Spinach and cheese make the perfect combination for a savory treat. It can be served for a quick snack or a main dish. The popular Greek pastry spanikopita combines spinach and feta between sheets of paper-thin filo dough brushed with butter.
Instructions
1. Preheat the oven to 375 degrees F. Brush the baking pan with butter, and set it aside.
2. Chop the garlic, onions and herbs. Thaw, drain and squeeze any excess water from the spinach.
3. Heat oil in a large saucepan. Add garlic and onions and saute until they are soft. Add the spinach and stir, cooking until it is heated through. Add the flour and cook over medium heat for two to three minutes. Remove it from the heat.
4. Stir in the fresh herbs, adding salt and pepper. Add the feta and cottage cheese, mixing thoroughly.
5. Place a sheet of filo dough on the bottom of the pan and brush generously with butter. Add seven more layers of filo dough before pouring in half of the spinach-cheese mixture. Add eight buttered layers of filo dough on top, then the rest of the spinach-cheese mixture. Top it off with eight more layers of buttered filo dough. Brush the remaining butter on top and fold in all of the sides.
6. Bake for 50 minutes, or until golden brown. Let it cool five to ten minutes before cutting into squares. Serve warm or cold. Refrigerate any leftover portions.
Tags: filo dough, with butter, garlic onions, layers filo, layers filo dough
Raisins are sweet and delicious dried grapes that have been popular through history, and made as early as 2000 B.C. in Persia and Egypt. They are good for your oral health, so you can have that little punch of sugar and still keep your teeth and gums in great condition. However, sometimes raisins get hard and lose that soft chewiness. Here's soften raisins that have gone hard.
Instructions
1. Try the stovetop method. Put the hard raisins into a pan and pour cold water over them. Bring the water to a boil. and let the raisins sit in the water for a few minutes. Drain the water then spread the raisins out to dry on waxed paper.
2. Use the oven method. Put the raisins in a pie or cake pan and sprinkle them with water. Warm the raisins in the oven until nice and soft. It should only take about 5 minutes on 350 degrees.
3. Try the microwave. Place rasins in a microwave-safe dish with a little bit of water. Heat for 30 seconds at a time until they soften up.
4. Prevent raisins from drying out in the first place. Once raisins have been opened, they are good for 6 months. You can extend that to about one year if you put them in an airtight container and keep them in the refrigerator.
If you ever tried flipping an egg in a frying pan to get the perfect over easy or over medium egg, you probably broke a few yolks. There's an easier way to get perfect fried eggs every time you cook.
Instructions
1. Pour about five tablespoons of oil in a small skillet. Avoid non-sticks pans that can be damaged by metal utensils, cast iron works well.
2. Heat the oil on medium heat.
3. Crack the egg on a flat surface. Breaking an egg on a flat surface reduces the chance of breaking a yolk.
4. Slide the egg into the hot oil.
5. Using your metal spatula, gently push the hot oil over the top of the egg. The oil will be hot enough to cook the top of the egg if you keep spreading the oil around. The egg will cook just as well on top as if you had turned it over but, you won't risk breaking the yolk.
6. When your egg is done the way you like it, carefully slip the spatula under the egg and transfer it to a plate. Nobody has to know you made a perfect fried egg without flipping it once.
Pies come in a variety of shapes, flavors and textures. With so many to choose from, it can sometimes become a chore to decide, prepare and fix a delicious dessert for your family or friends. If you are looking for a simple, sweet and flavorful pie that can be ready in less than an hour, try the quick and tasty strawberry pudding pie. This recipe is easy to follow and can be prepared using less than six ingredients.
Instructions
1. Pour 2 cups of milk into a medium sauce pan. Add the French vanilla pudding and mix together.
2. Bring the mixture to a boil over medium heat, then remove the saucepan.
3. Cool the pudding for 5 minutes, stirring twice.
4. Pour the pudding into the bottom of the prepared pie shell.
5. Dissolve the strawberry gelatin in a cup of hot water, stirring frequently. Add the frozen berries and mix until blended well.
6. Let the gelatin cool until only slightly thickened, then spoon it over the pudding. Place any remaining strawberries on the top.
7. Place the pie in the refrigerator and let it chill until the berries are firm. Serve with whipped topping.
Kashrut, more commonly known as kosher, is the body of Jewish law that deals with the types of foods Jews can and cannot eat, as well as how those foods need to be prepared and eaten. Contrary to popular belief, kosher foods do not need to be "blessed" by a rabbi.
Animals You Can and Cannot Eat
According to Jewish law, you are allowed to eat any animal that is cloven-hooved and chews its cud. So, pigs are not considered kosher and cattle, sheep, goats, deer and bison are kosher. For poultry, the Torah forbids 24 different species of birds but the most common birds such as chicken, turkey, duck and geese are permissible to eat. As far as water animals go, kosher laws say that you can eat anything that has fins and scales. So, shellfish such as lobsters, oysters, shrimp, clams and crabs are all forbidden under kosher law because they don't have fins and scales, but fish such as perch, tuna, salmon and trout are all permitted. Any product derived from non-kosher foods is prohibited as well.
Kosher Slaughtering Rules
All kosher slaughtering must be done in accordance with Jewish law, meaning you cannot eat animals that died of natural causes or that were killed by other animals and those animals cannot have any diseases at the time of slaughter. These restrictions apply to all animals except for fish. The kosher slaughtering method is a fast, deep cut to the throat with a sharp blade. According to the Torah, this method is painless to animals, causes unconsciousness within a couple seconds and is the most humane way to slaughter animals. The kosher butcher himself must be a "pious man" who is well-versed in Jewish traditions and laws. In some communities, the rabbi will act as butcher.
Separating Meat and Dairy
Kosher rules state that you may not eat dairy with any type of meat except fish. This rule also applies to utensils--meat and dairy may not be cooked in the same pan together. Kosher law says you should wait three to six hours between eating meat and dairy products.
Cooking and Utensils
All cooking utensils including pots, pans and silverware must be kosher, meaning you cannot cook milk and meat in the same pan or use the same piece of silverware to touch a meat and dairy product. Kosher status only applies to cooking utensils used in the presence of heat, meaning utensils are irrelevant for cold foods such as ice cream. Stove tops and sinks often come in contact with both meat and dairy, meaning you should use dishpans when cleaning dishes rather than soaking these utensils together in the sink. If you use a dishwasher to clean both meat and dairy utensils, use separate dish racks so the utensils do not touch or run the dishwasher with separate meat and dairy utensils. Kosher law also says to use separate towels and pot holders for meat and dairy utensils.
Blood Draining
Kosher laws prohibit you from eating any type of blood. The Torah states that the life of the animal is contained within the blood. This distinction applies to all animals except fish. So, any "rare meat" is not considered kosher because the meat still has the presence of blood. The slaughter process includes the draining of blood from the animal and any remaining blood must be removed by cooking to a well done temperature. Eggs that have blood spots on them cannot be eaten under kosher law as well.
Croutons are cubes or chunks of twice-baked bread, used to add texture to soups and salads. Croutons are commonly seasoned before baking. However, the flavor of the seasoning can alter the taste of the finished product. You can make plain croutons with your favorite type of bread to avoid interfering with any food's basic essence. Croutons keep for up to two years in a dark cupboard. You can make them in any size batch you desire. You can make plain croutons in one to two hours, on average.
Instructions
1. Preheat an oven to 250 degrees Fahrenheit.
2. Cut any sliced bread into 1-inch cubes with a sharp knife. You can use fresh or stale bread without affecting the flavor of the croutons.
3. Pour 1/2 cup of olive oil for every 2 cups of bread cubes into a bowl. Add the bread cubes and shake the bowl to coat completely with oil.
4. Remove the bread cubes from the oil and place them in an even layer in a baking pan. If you have too many, use multiple pans.
5. Bake the bread cubes for 30 minutes, then remove and stir them with a wooden spoon. Place them back into the oven and bake for an additional 30 minutes. Stir once more.
6. Repeat the process of baking and stirring until the croutons are hardened and dry. Allow the croutons to cool and store in an airtight container.
Long considered one of the healthiest ways to prepare beef, poaching doesn’t enjoy the popularity it should outside of the gourmet kitchen. A surprisingly easy method of beef preparation, poaching, once mastered, becomes a fast favorite of many cooks. Follow some easy guidelines and you’ll be well on your way to poaching.
Instructions
1. Choose a cut of beef suitable for poaching. Luckily, this leaves you with many choices. Beef tenderloins are a favorite for poaching but steaks and shallow roasts also poach well.
2. Pick a quality pot for poaching. A cast aluminum pot with an enameled finish is a good choice. Choose one with a thick bottom to distribute heat evenly through the simmering process.
3. Prepare the poaching liquid. You may poach with plain water but most cooks prefer to use a broth and popular beef seasonings, such as Worcestershire sauce, onion flavoring or tarragon. Flavors will be absorbed into the beef so consider that before adding them to the pot.
4. Put a little acid in the broth to break down the protein in the beef. Either lemon juice or vinegar, when added at the rate of ¼-cup per quart of broth will tenderize the beef without affecting the flavor.
5. Simmer the meat on low heat until done. The time will vary depending upon the thickness of the cut. For a thick steak, five minutes is a good average poaching time. The liquid should barely simmer in order to cook the beef to a tender finish.
6. Remove the meat carefully with a slotted spatula and serve immediately.
Iranians use a unique blend of spices in their cooking.
While the ancient spice trade in Asia hasn't garnered nearly the influence it had centuries ago, Middle Eastern people are still feeling the influence of the years-old practice in their cuisine. From Indian influences to their own Persian background, spice used in Iranian cooking can vary greatly from pricey and sought after to everyday Western options.
Advieh
Similar to what Western culture would refer to as "allspice," advieh is a mixture of several different seasonings that Iranians use regularly in cooking. Advieh generally contains cinnamon, nutmeg, cardamom, cumin, and rose petals. Typical uses for this seasoning are in rice, bean, and chicken dishes.
Saffron
Perhaps Iran's most well-known and most expensive choice of spice is saffron. It is used in rice, potato, and even dessert dishes like ice cream, cookies, and cakes. It's a spice native to the Middle East and is widely known as the most expensive spice in the world by weight.
Other Spices
In Iranian cuisine, several other more common spices are used in dishes as well. Ash soup, for example, is a common dish that is served in households in Iran. Spices used for this soup include barley, mint, parsley, saffron, and pepper. Kababs, which are also quite popular in the country, can be seasoned a variety of different ways. The chelo kabab, for one, is seasoned with sumac. Even drinks are seasoned specifically - doogh, a yogurt drink common to the country, is seasoned with mint.
Tags: country seasoned, most expensive, seasoned with
With so many to choose from, selecting dry red wine is a delicious adventure.
With the exception of dessert and port wines, almost all red wines are dry wines. The term "dry" refers to the result of the fermentation process wherein the sugar from wine grapes is converted completely into alcohol. Subsequently, there are myriad varieties of dry red wines, and countless vintners producing each varietal. Although all red wines are technically dry, they vary drastically in flavor and mouth feel. Some create a feeling of dryness on the tongue, and thus "taste" dry. The most well known of these dry red wine varietals are zinfandel, Bordeaux, Cotes-du-Rhone and pinot noir.
Zinfandel
A popular California wine varietal, exceptional red zinfandel wines are frequently produced in the Napa and Sonoma wine country regions. Acclaimed producers of California zinfandel include Grgich Hills winery and Duckhorn Vineyards in Napa Valley, Frank Family Vineyards and Ravenswood Winery in Sonoma Valley and Bonterra Vineyards in Mendocino County.
Bordeaux
Bordeaux is an age-old French wine produced in the Bordeaux region of France. Each appellation within Bordeaux yields a different variety of wine, but all are considered Bordeaux wines. According to the official Bordeaux website, Chateau Bolaire, Chateau Beaulieu Comtes de Tastes, Chateau Belle Vue and Chateau Bire are among the 83 recommended "everyday" Bordeaux wines, selected for their quality and value.
Cotes-du-Rhone
Another French variety of dry red wine, Cotes-du-Rhone is also named for the region in which it is produced. Affordable and acclaimed brands of Cotes-du-Rhone include Chateau de Saint Combe, Delas Freres, Domaine Grand Veneur, JL Chave and Clos de l'Hermitage.
Pinot Noir
Pinot noir is another California favorite, a nuanced dry red wine that benefits from the state's coastal climate and growing conditions. Australia, Italy and New Zealand also produce acclaimed pinots. Top picks from "Food & Wine" magazine's "World's 30 Best Pinot Noirs" include Kris Pinot Nero from Italy, Clos La Chance Santa Cruz Mountains pinot noir from California and Pegasus Bay Waipara Valley pinot noir from New Zealand.
Cream puffs are sweet, especially when you make them yourself.
Italian cream puffs, or "bocconcini con crema" in Italian, are popular desserts. They often are enjoyed at weddings, birthdays, holiday meals and other celebrations that bring families and friends together for food and fun. They are generally served after dinner with coffee. While the puff pastry shells can be made in advance, they should not be filled with cream until a few hours before serving so the cream puffs taste fresh, not soggy.
Instructions
Prepare Cream Puff Dough
1. Preheat an oven to 400 degrees. While oven preheats, add 1 cup water, 1/2 cup butter and 1/4 teaspoon salt to a medium saucepan over medium-high heat to create puff pastry dough. Stir periodically until contents come to a rolling boil. Remove saucepan from heat.
2. Beat 1 cup flour into mixture with a wooden spoon. Add 4 eggs, one at a time, beating mixture by hand with spoon after each egg until egg is thoroughly mixed. Beat dough mixture by hand with spoon until it becomes smooth and begins to separate into strands.
3. Decide whether you want to make fewer, larger cream puffs or more, smaller cream puffs. Drop one heaping teaspoon of dough onto an ungreased baking sheet for a large cream puff. Drop 1/2 teaspoon of dough onto an ungreased baking sheet for a small cream puff. Drop dough 2 inches apart.
4. Bake dough in oven until it is raised and golden, for about 25 minutes for small puffs and 40 minutes for large puffs. After allotted time, remove puffs from oven and test doneness by tapping them lightly with a fork. Listen for a hollow sound. Remove puffs from oven and from baking sheet. Place puffs on a wire rack until cooled completely.
5. Cut tops off puffs width-wise. Scoop out soft dough. Set tops aside while you make filling.
Prepare Cream Puff Filling
6. Separate 6 egg yolks and beat yolks with a wire whisk in a bowl until yolks are thoroughly mixed. Beat in 1/4 cup sugar and 1/8 teaspoon salt. Beat in 1/3 cup flour until mixture is smooth and free of lumps.
7. Boil 2 cups milk and 1/4 cup granulated sugar in a medium saucepan over medium-high heat. Reduce heat to low.
8. Remove 1/3 of the boiled milk mixture from the saucepan and add it to the egg yolk mixture. Beat resulting mixture with wire whisk until smooth. Slowly add resulting mixture to milk mixture in saucepan. Raise heat to medium and stir continually until mixture comes to a gentle boil. Allow mixture to thicken and boil for one minute. Remove from heat.
9. Beat in 2 teaspoons vanilla extract and 1/2 teaspoon cinnamon to thickened mixture. Transfer pastry cream to a bowl. Cover bowl with plastic wrap and refrigerate for two hours.
Make Cream Puffs
10. Fill each pastry bottom with cream filling.
11. Place dough tops on top of cream filling.
12. Sprinkle powdered sugar on top of cream puff tops. Serve within three hours.
Medium grain white rice is usually used for Japanese and Chinese dishes.
Rice is a staple of Asian cuisine. Whether you're making curry, chicken teriyaki, or sweet and sour pork, you need fresh rice. Unfortunately rice loses its freshness within an hour unless it's properly stored. As cooked rice comes in contact with the air, it becomes hard and stale. Plastic wrap can protect rice from drying out, and freezing the wrapped rice traps its natural moisture inside for later use.
Instructions
1. Cook rice according to the directions on the package and remove from heat immediately after it finishes cooking to ensure the best possible freshness. Fluff rice with rice paddle or spoon.
2. Rip off a piece of plastic wrap about 1 foot long and lay it on a clean working surface. Measure out 1 cup of rice and place it in the center of the plastic wrap. Wrap the plastic around the rice, creating a tight ball. Repeat until you run out of rice.
3. Freeze the still-warm balls of rice immediately to preserve the most freshness possible. The natural moisture will be frozen into the rice and preserved. Place the rice balls in your freezer in a convenient place and leave them until you are ready to eat.
4. Remove your rice from the freezer, place it on a plate, and put it into your microwave without removing the plastic. Microwave it for 30 seconds at a time, turning the rice over between each 30 seconds to thaw it evenly. The rice will re-steam in the plastic wrap. After one minute, open the plastic wrap and use your finger to check whether the rice is cooked all the way through. Continue until the rice is fully heated. Place rice on a plate and eat with your favorite Asian food.
Tags: plastic wrap, natural moisture, Place rice, rice from, until rice
Bisque is the name given to pottery or ceramic greenware after it has been fired. There are many different ways to decorate ceramic bisque, such as relief decorating, using stencils and using decals. Painting is one of the more common ways of finishing ceramic bisque, and there are several ways that this can be done.
Preparation
It is important to remember that before you begin painting the ceramic bisque that the surface needs to be clean.Wipe the bisque using a clean, damp cloth or sponge. Gently wipe the surface to remove dirt and dust that may have settled on the bisque. The glaze will adhere better to the surface if it is dampened and if it is free of dust and dirt.
Fire Glaze
Use a brush to apply the glaze in the design you wish. You may also wish to cover the bisque entirely in one color. After applying the glaze, brush a coat of clear glaze on top of the base coat. Place the glazed bisque pieces on a special nichrome wire stand so that they don't touch each other in the kiln because they may stick together. Once in the kiln, the high temperatures will melt the glaze, fusing it with the bisque. When the firing process is finished, the bisque should be cooled for the same amount of time that it was heated which depends on the number of pieces being fired. Apply a clear protective coat that will seal and protect the glaze.
Non-Fired Paints
Non-fired paint is a glaze that can be applied to ceramic bisque and does not need a kiln or oven for the paint to adhere. Choose a gloss or matte glaze that you can apply with a brush or a glaze that can sprayed directly onto the ceramic bisque. These non-fired paints usually dry quickly and come in many different colors. Begin by applying the first coat of paint in the design or you may also paint the entire ceramic bisque using one color. Let the first coat of paint completely dry. Once the first coat of paint is dry, you can apply a second coat if you wish. Next, apply a sealer which is a hard coat that protects and brightens the colors of non-fired ceramics. Like the paint, these sealers dry quickly and can either be brushed or sprayed onto provide a nice finish.
Tags: ceramic bisque, coat paint, first coat, first coat paint, glaze that, bisque using
Busy cooks love to serve pasta because it's quick and easy to prepare and well-received at the table. Good pasta doesn't need a lot of accompaniment; it can serve as a fine meal with the addition of just a few simple ingredients. Vegetarian pasta can stretch the family budget, and no one will even notice the absence of meat with these delicious ideas.
Instructions
Instructions
1. Choose from the following two groups of vegetables, which require different cooking methods, to serve in your vegetarian pasta dish. Group 1: broccoli, cauliflower, carrots, cabbage, asparagus or snap peas. Group 2: mushrooms, sweet peppers, yellow squash, zucchini or eggplant. You can choose one type or a combination, from either group, but you will need a total of 1 lb. of vegetables. Wash and cut the vegetables into bite-size pieces.
2. Purchase 1 lb. of pasta to serve four to six people. Most types of pasta are interchangeable, and almost any kind, except angel hair, will work well for this recipe. Whole grain pasta is recommended for the extra nutrition it provides. Bring 2 qt. water to a boil in a large pot. Add a tablespoon of salt and the pasta and stir frequently.
3. Cook the pasta, taking note of the recommended cooking time on the box or bag, and add the prepared vegetables from Group 1 to the pot with the pasta 5 minutes before it is supposed to be done.
4. Meanwhile, sauté one minced onion or three cloves of minced garlic in 4 tbsp. olive oil until it just begins to soften. Add vegetables from Group 2 and sauté until tender, about 5 to 7 minutes.
5. When the pasta is done, drain it with the vegetables from Group 1, and add the olive oil with the onion or garlic and Group 2 vegetables to the cooking pot with the pasta. Add fresh or dried herbs, such as parsley, oregano, rosemary or basil, and the following optional extras: sliced green or black olives, capers, fresh chopped tomato, pesto sauce, hot pepper flakes, lemon zest, chives, chickpeas, lentils or chopped green onions.
6. Heat and stir until all ingredients are mixed and heated through. Add salt and freshly ground pepper to taste. Transfer to a warmed dish and serve immediately. Provide grated Parmesan cheese on the table for individuals to sprinkle on their vegetarian pasta if desired.
Tags: from Group, vegetables from, vegetables from Group, vegetarian pasta, with pasta
Many people have their own recipes when it comes to making chili and those recipes often call for a variety of ingredients to be added. Adding vegetables to your chili is a good way to thicken the consistency of your chili and give it a flavorful texture.
Bell Pepper
Bell pepper is a good vegetable choice to add to chili. They are used frequently in Mexican cuisine, such as in fajitas and burritos. They add a slight crunch and can intensify the flavors you've already put together. Red or orange bell peppers are appropriate choices if you want to give your chili a sweeter taste. Green bell peppers do not offer that same sweet flavor, but can still be blended in with the rest of your ingredients to add texture and a savory taste to your chili.
Zucchini
Some chili chefs like making healthier versions of chili, in which case consider adding some diced zucchini. Zucchini absorbs the surrounding flavors and becomes soft as it cooks. While the zucchini may not diversify the texture of your chili, it can help thicken up the base so your spoonfuls are even heartier. Consider making a white bean, chicken and zucchini chili for a healthy edge. You might also use a combination of yellow and green zucchini to make the chili colorful.
Carrots
Many people add diced carrots to their chili. When carrots are cooked, they get a sweet flavor, making it a nice vegetable to offset the spiciness of the chili. Carrots will make your chili chunkier, while making sure you get some essential nutrients at the same time, such as carotene and vitamin A.
Celery
If you are adding carrots to your chili, go ahead and add some celery, too. Carrots and celery are often paired together to create a base for stews and soups. Cut your celery into small slices or cubes so people can avoid the stringy fibers that longer pieces contain.
Onions
Chili is not complete without onions. You can cook onions in the chili, reserve some diced onions for the topping of your chili or eat fried onions on the side. Select your onion based on how much spice you want to add to your chili. If you want a mellow or mild onion flavor, go with a sweet onion.
Tags: your chili, bell peppers, Many people, some diced, sweet flavor, vegetables your, vegetables your chili
Green prawns have a greenish tinge when raw but turn bright pink when cooked. The flavor is fresh, briny and sweet. Large green prawns work well on a grill while smaller prawns have their place in the skillet. Keep the shells on for the most flavor and to keep the prawns from drying out. When preparing, rinse the prawns and devein them by slitting open the shell on the back. You'll see a black vein. Remove the vein with a paring knife.
Instructions
Grilling
1. Marinate the prawns in 1/2 cup lime juice, 1 tbsp. minced garlic and 1/2 cup chopped scallions for no more than one hour before grilling.
2. Skewer the prawns by using two skewers. Push one skewer through each prawn near the tail, and the other near where the head was. This prevents the prawns from spinning on the skewers.
3. Grill over a medium fire for three minutes on the first side and three to four minutes on the second side. Cut a prawn open to test if it's done. The meat should be white and opaque. Grill slices of eggplant, green peppers and tomato halves sprinkled with olive oil to serve with the grilled prawns.
Boiling
4. Add flavor to the prawns by adding a bunch of parsley, four squeezed lemon halves and their juice, 3 tbsp. red pepper flakes or 5 halved hot peppers and 4 whole garlic heads to a large pot. Bring the water to a boil over high heat.
5. Add the prawns. Bring the water back up to a boil. Boil for five minutes.
6. Test to see if the prawns are done by checking one for white and opaque flesh.
7. Alternatively, make your entire meal in the pot by adding potatoes and carrots to the boiling water before you add the prawns. Let the potatoes and carrots cook for 10 minutes. They should be almost fully cooked, but not quite, when you add the prawns.
Sauteing
8. Heat the saute pan on medium high. Add 2 tbsp of butter. When the butter has melted and stops foaming add 1 cup chopped onion and 3 minced cloves of garlic. Reduce the heat to medium. Cook for three to four minutes, or until the onions have softened.
9. Add the rinsed prawns. Saute until the prawns turn pink and curl up into a comma shape. It should take about five minutes, depending on the size of the prawns; bigger prawns take more time.
10. Remove from the prawns from the heat. Squeeze the juice of one lemon into the pan, and add 1 tbsp. of chopped dill. Serve the prawns over a salad of fresh peas, lettuce and cucumbers dressed with dill, accompanied by crunchy bread.
Tags: prawns from, Bring water, five minutes, four minutes, juice tbsp, potatoes carrots
Cookie molds may be confused with cookie cutters. Cookie cutters only shape the outside of a cookie whereas a mold can shape the outsides and top and bottom of the cookie. Molds are great to use on special occasions such as a birthdays, Christmas, and Easter. Using the molds is so easy that even your children can get in on the fun and create some cookies.
Instructions
1. Open your package of cookie dough or make your own from scratch.
2. Spray your cookie mold with non-stick cooking spray if you didn't use a lot of butter in the cookie batter. If you used a lot of butter, than you won't need to spray the mold.
3. Roll out your dough to the thickness of the cookie mold. For example, if the mold is half an inch thick, then you will need to roll your dough out the same height.
4. Press the mold over the cookie dough. If the mold is two sided then you will need to pick up the cookie dough and place it in the mold.
5. Squeeze the mold tight if it is a two sided mold. For a one sided mold, you just press down on it hard.
6. Carefully wiggle the mold up and away from the cookie. If it is a two sided mold you can just open it up and carefully take the cookie out of the mold.
7. Place the cookies on the cookie sheets and bake according to package directions.