If a recipe you have calls for port or port wine, but you don't have any on hand, don't fret. There are a number of substitutes for this rich-tasting alcohol. Port comes in several varieties, but its most basic forms are ruby (red) and tawny (white). Make sure you know which one your recipe calls for before selecting a substitute. Most red-meat dishes will include ruby port, as will some poultry recipes. However, some poultry and fish recipes will be looking for tawny port.
Sweet Red Wine
If your recipe calls for ruby port wine (or just asks for port), you can use any sweet red wine in its place. Merlot, Shiraz and Chianti are all varieties of red wine that make acceptable substitutes for ruby port. Substitute the wine equally for the port; if your recipe calls for a cup of port, use a cup of sweet red wine.
Sweet White Wine
To replace tawny port, you can use any sweet white wine. As with red wine, substitute the white wine equally for the port. Sweet white wines that work well as port replacements include white zinfandel, Riesling (particularly late-harvest Riesling) and Chardonnay.
Nonalcoholic Replacements
If you want to replace port to make a nonalcoholic dish, you can use broth or simply leave out the wine altogether. Replace the port with the equal amount of broth made from the same protein you're cooking. For example, if you're cooking beef and the recipe calls for a cup of port, replace the port with a cup of beef broth. You can buy broth already made and sold in aseptic packaging at most grocery stores, or you can make it using bouillon cubes.
Tags: recipe calls, calls port, ruby port, your recipe, your recipe calls
Before 1990, the majority of cheese manufacturers used animal rennet in dairy processing. The stomach enzymes chemically convert milk into cheese curds. Today, biologically engineered enzymes, safe for vegetarian consumption, often replace traditional stomach-derived rennet in dairy manufacturing. Some cheeses, including high-quality gorgonzola and grana padano, continue to contain animal rennet.
Features
The fourth chamber of a juvenile ruminant's stomach contains rennet. Animal rennet includes rennin, a milk-clotting enzyme, according to the U.S. Food and Drug Administration. Processors extract the rennin, also known as chymosin, from the stomach of new born calves for use in dairy production. After being slaughtered, the calves stomachs are removed so rennin extraction can begin. After washing and drying the stomachs, the flesh soaks for up to five days in a boric acid and brine mixture to release the rennin. The liquid mixture is then refined to collect the rennin.
Uses
Rennet added to milk and soft cheese during processing aids in coagulation. For example, in the production of genuine hard Parmesan cheese, production requires cow's milk, calf rennet and salt. Some cheese types do not require rennet. Although dairy production is the primary use for rennet, the pharmaceutical industry also uses the enzymes in the production of drugs, according to the United States Department of Agriculture.
Effects
During cheese manufacturing, when animal rennet combines with milk, curds and liquid whey form. The small amount of rennin used to curdle milk poses no health risks to babies or adults, according to the FDA.
Types
Cheese makers use liquid, paste and powdered forms of animal rennet. Coloring, preservatives and additional proteins added to animal rennet sold for home cheese-making use makes the product more stable. Makers of provolone, feta and Romano cheese prefer to use paste-style animal rennet.
History
Long ago, milk stored in bags made from young goat, calf or sheep stomachs gave rise to the discovery of animal rennet, according to David B. Fankhauser, Ph.D., Professor of Biology and Chemistry at the University of Cincinnati Clermont College. After a day of storage in the stomach bag, the milk curdled leaving behind small milk solids and liquid. The solid chunks of milk were separated out, dried and salted for later consumption.
Brushing the pretzels with eggs before baking gives them a glazed appearance and helps the salt to stick.
Every year the average American eats about 1.5 pounds of pretzels. October has even been designated as national pretzel month. Few would guess, however, that it was a young monk from the south of France or Northern Italy who first twisted dough into "pretiolas" or "little rewards" in the 7th century. They came to be considered symbols of long life, prosperity and good luck. Follow in the monk's footsteps and make some lucky pretzel rods of your own from a few basic ingredients.
Instructions
1. Dissolve one package of yeast--about 1/4 ounce or 2 1/4 teaspoons--1 teaspoon salt and 1 tablespoon of sugar in 1 1/2 cups of warm water. Let this mixture rest for 10 minutes or until the yeast has activated. When you see small bubbles forming on the surface, you know it is ready.
2. Add 4 1/2 cups of flour and mix well. The dough will be somewhat stiff.
3. Place the dough on a floured surface like a counter or table, and knead for five minutes. If it sticks to the surface, add a tablespoon of flour at a time and keep kneading until it pulls easily away.
4. Put the dough in a greased bowl, cover with some plastic wrap or a plastic bag and let it rise in a warm place for about an hour.
5. Set about 8 cups of water to boil in a large pot and preheat the oven to 450 degrees Fahrenheit.
6. On a greased counter, roll the dough into thin ropes. Cut the ropess to desired length--6 inches or longer--and place them on a greased baking sheet.
7. Drop the pretzels into the boiling water one at a time and leave them there for one minute or less. Remove them from the water and place them back on the baking sheet.
8. Beat one egg with a tablespoon of water and brush each pretzel with the mixture. Sprinkle salt on the pretzels.
9. Bake the pretzels for 8 to 12 minutes, or until they are golden brown. Cool them on wire racks.
Tags: baking sheet, dough into, minutes until, place them
Pack Cheerios and other finger foods for the toddler in your picnic.
Going on a picnic with your kids is a great way to spend the day. However, if your kids are picky eaters and you need some ideas for lunch, you may have to get creative. Here are some popular food suggestions for packing picnic lunches, including salads, for a memorable day.
Sandwiches
Most children love peanut butter and jelly sandwiches, which can be made quickly and are always a good standby. Cheese, ham, bologna and turkey are also popular among many kids. For a new twist, try making your sandwiches using tortilla shells. Use mayo, cheese, meat, and lettuce. If you have leftover chicken or turkey from the night before, you can mix mayo, almonds, chicken and grapes, then wrap in a tortilla shell.
Salads
If you are looking for salad ideas, you can always cut up fruit for a fresh fruit salad. If your kids like jello, you can add carrot slivers, peaches, bananas or strawberries to make it a salad. If you don't have time to make a salad, pick up a pasta salad, potato salad or coleslaw from your local grocer.
Snacks
There are many snacks that children can eat on a picnic. Individually wrapped pudding, crackers, cookies, cheese, yogurt, granola bars, dip and veggies are just some ideas. For a fun vegetable and protein snack, spread peanut butter on a piece of celery and add raisins. Or you can make pickle roll-ups by taking a pickle, spreading cream cheese around it, then wrapping it with a thinly sliced piece of ham. Chill the pickle roll-up in the fridge for a couple of hours, then slice.
Drinks
Pack juice boxes, water or milk so the kids have something easy to drink.
Finally
Make sure you have enough food and drinks, water, paper plates, paper cups, cutlery, napkins, wet wipes and blankets. Also keep food chilled when needed to prevent food poisoning.
Tags: your kids, make salad, peanut butter, some ideas
France produces some of the best wine in the world.
France is known worldwide for its vineyards and superior wine production. France produces more wine than any other country in the world aside from Italy, thanks in part to the ideal grape-growing climate in the country. In 2008, France produced 45,692 hectoliters of wine, with a total of 2,017 acres of land dedicated to vineyards, according to the Wine Institute website. Each vineyard specializes in specific types of grapes, which in turn produce a variety of different French wine types.
Bordeaux
Bordeaux wines come from Bordeaux, the largest wine growing region in the world. These wines are typically red, but white Bordeaux wines are also available. The red Bordeaux wines use primarily Cabernet Sauvignon grapes, which can also blend with Merlot or Cabernet France grapes. Red Bordeaux wine bears a slight cigar box scent, with a woody, berry flavor. The dry white wines crated use Sauvignon Blanc grapes with a small amount of Sauvignon Gris, while the sweet white wines use Semillon and Sauvignon grapes, according to Wine Intro.
Chablis
In the 6th century, Romans invading the Chablis region produced the first Chablis in a monastery. Chablis wine is a white wine produced by fermenting Chardonnay grapes grown in rocky flint soil. Chablis wine grows in one of four different appellations--Chablis Grand Cru, Chablis Premier Cru, Chablis and Petit Chablis. Each appellation grows different grapes within. According to Wine Intro, Chablis wines have a light, floral and fruity taste. Pair chablis with seafood, such as oysters, and light poultry meals.
Champagne
Champagne refers to a sparkling type of wine produced in the Champagne region of France. The signature bubbles within champagne are the result of a production error in the 18th century, as stated on the website Wine Intro. A monk named Dom Perignon attempted to correct this mistake but decided to clarify and blend the wine instead, turning it into the sparkling drink it is known as today. Champagne usually comes in tall glasses called flutes. Foods that go with champagne include cheeses like cheddar and gouda, seafood such as lobster or scallops as well as chicken.
Muscadet
For those that enjoy shellfish, Muscadet wine is a good wine to have on hand. Muscadet wine comes from the western part of Loire Valley around the city of Nantes. This is a dry white wine that comes from the melon grape, also known as muscadet grapes. According to Terroir France, makers of Muscadet wine often let the grape juice harvested sit through the winter before bottling it. Muscadet wine has a citrus aroma.
Vouvray
Vouvray refers to a variety of different wines grown in the Vouvray region of France. These wines vary from dry to sweet and can have a number of different flavors. Many Vouvray wines are a golden color with a fruity taste. The wines use Chenin blanc grapes and can have a honey or almond scent. Vouvray wine pairs well with certain cheeses like Camembert, chicken, veal or fruits.
If you're a beginner to the world of wine or white wine in particular, get to know a few of the bottles out there. Choose your next wine with at least an idea of what you might expect. You might be wrong, but you'll learn more about choosing wine.
Instructions
A Few White Wines to Choose From
1. Fill up on a full-bodied Chardonnay. Give this popular wine a taste, noting its buttery oak flavor, often with notes of citrus or tropical fruits.
2. Compare the Chardonnay to a bottle of light-bodied Riesling, with its floral aromas and apple, peach or pear flavors. Try both a dry and a sweet Riesling to find out which taste suits you.
3. Sample a medium-bodied Gewurztraminer to experience a spicier edge to the Riesling.
4. Experiment with bottles of each varietal from several different vineyards--following the advice of your local wine vendor. The specific characteristics vary greatly, even among the same varietal. Explore and compare to find the wine that works for you.
Pairing Food and Wine
5. Decide what kind of food you want to serve, and then select a bottle of white wine that will compliment or balance the flavors of the meal. Think about sweetness, bitterness, saltiness, texture and overall flavor strength. Try not to overpower the food with the wine, or vice versa.
6. Head to the wine store and ask for advice on matching a specific bottle of white wine to your meal. Go with something in mind to help narrow things down, perhaps one or two varietals that spark your interest.
7. Use an online wine and food pairing guide for more ideas. Depending on the site, browse a list of suggestions, check out a pairing chart, or enter in a particular food for a list of good wine matches.
8. Experiment on your own with different selections of white wine.
Marmite is a dark brown paste made from yeast extract. The spread is sticky and has a distinctive, strong aroma. Marmite is a very salty food, first created in the United Kingdom in 1902. It is usually sold in small glass jars, although a squeezable package was offered in 2006 for use in recipes. Marmite can also be found in New Zealand and South Africa, but it is most popular in Britain. People tend to have a love/hate relationship with the spread; some love Marmite while others can't stand the taste.
Spread
The main use of Marmite is as a spread on toast or sandwiches. Because Marmite has a very strong flavor, you don't need to use very much. Spread Marmite thinly on toast, hot buttered crumpets or crackers. Many British natives prefer to butter their toast first, then add Marmite. For sandwiches, think of Marmite like mustard: A little goes a long way. Marmite and tuna fish sandwiches pair well, as does a cheese sandwich made with rye toast, Marmite and sharp cheddar cheese.
Flavoring
Use Marmite as a flavoring in soups, casseroles or other savory dishes. Add 2 tsp. to soup recipes and about 1 tsp. to casseroles. Add enough to other dishes to fit your particular taste. Remember that Marmite is salty and has a strong flavor, so use it sparingly in recipes.
Drinks
Many use Marmite as a drink ingredient. Try adding a teaspoon of Marmite to a mug filled with hot water. You can also make the Heroic Bloodshed, a cocktail similar to a Bloody Mary, using Marmite. Fill a pint glass with ice and add 1 oz. vodka. Mix ½ cup of tomato juice with ½ tsp. Marmite. Mix the combination thoroughly before adding it to the glass of vodka and ice.
Desserts
A celebrity chef, Gary Rhodes, created a dessert in August 2006 using Marmite that was quite a hit at his London restaurant. Recreate the dessert for yourself with a scoop of coffee ice cream topped with chocolate sauce and a dab of Marmite.
Cooking terminology can be daunting and confusing to the beginner cook, especially if you are experimenting in other cultures or areas outside your comfort zone. There are many great ways to learn cooking terminology so you can impress your friends with the next dinner party. Use these steps to learn more about cooking terminology.
Instructions
1. Take a cooking basics class. Many colleges, caterers, restaurants and gourmet grocery stores offer cooking classes to the public. If you attend a general cooking or cooking basics class, you will learn most of the basic cooking terminology you need.
2. Find a great basic cookbook. All good cookbooks will have a section that explains terminology and other important cooking notions. One great book is "Clueless in the Kitchen" by Evelyn Raab. This book is available on Amazon and at other major book retailers.
3. Visit one of your favorite food or cooking sites. There are many websites that offer cooking terminology and definitions. One of the most well-known names is the Crisco company. Also available is the food and cooking dictionary at the Epicurious website.
4. Practice, practice, practice. The only sure way to learn cooking terminology is to use it often and remind yourself of the names and procedures as you use them. Keep a cookbook with cooking terms section handy, watch Food Network or buy an instructional cooking video, whatever will help you practice the terminology and remember it.
Jell-O is a popular gelatin made by the Kraft Foods Company. The Jell-O Diet features the low-calorie, sugar-free version of this wiggly snack. By eating Jell-O, you can achieve super-fast weight loss and have low-calorie snacks.
HIstory
Jell-O is the brand name for gelatin produced by the Kraft Foods Company. According to Kraft, industrialist/inventor/philanthropist Peter Cooper obtained the first patent for a gelatin dessert in 1845. Although he packaged his gelatin in neat little boxes with directions for use, Cooper did very little with it. Home cooks still relied on sheets of prepared gelatin, which had to be clarified by boiling with egg whites and shells and dripped through a jelly bag before it could be turned into shimmering molds. This was a time-consuming process, very different from today's Jell-O gelatin. In 1923, Jell-O went sugar-free.
The Jell-O Diet
There is never a shortage of fad diets.The Jell-O Diet is a new trend, promoted to shed pounds quickly. Dieters claim you can lose up to 20 lbs. in 20 days by eating only Jell-O. While losing weight that quickly is not the healthiest option, you can incorporate Jell-O into your daily diet to speed up weight loss and safely lose 1-2 lbs. per week.
How Much?
Daily caloric needs will vary from person to person, and you can find out what yours is by visiting Nutritiondata.com. By choosing sugar-free Jell-O for several snacks daily and adding it to your meals instead chips or dessert, you can save hundreds of calories each day. Pre-made sugar-free Jell-O, found in your grocer's refrigerator section, contains only 10 calories per serving. Boxed sugar-free Jell-O, as reported by Calorieking.com, has approximately 10 calories per ¼ box. While the nutritional content of this product won't add up to your daily needs, it can be a low-calorie snack exchange if incorporated with a healthy diet .
Recipes
Jell-O is perfectly satisfying and quick to snack on alone, but it can also be combined with other foods. There are many versions of Jell-O salad, and a big crowd favorite is the low-fat Watergate salad, which uses Jell-O instant pudding. To make it, mix together 1 oz. pistachio pudding mix, 1 8 oz. can of crushed pineapple and 1 cup of vanilla low-fat yogurt and whisk until blended Stir in 2 cups of thawed fat-free whipped topping. Refrigerate for an hour. Serve topped with remaining whipped topping.
Jell-O can also be used in a quick guacamole dip. Stir 1 cup of boiling water into one package (four-serving size) of lemon-flavored sugar-free Jell-O. Stir for 2 minutes until the gelatin is completely dissolved. Pour into a blender and add 16 oz. of low-fat cottage cheese, a medium chopped avocado, 1/2 cup chopped green onions, 1/3 cup pickled jalapeno slices and 1/4 cup lemon juice. Blend on low speed for about 2 minutes, stopping occasionally to scrape down the side of the blender. Pour into a shallow serving bowl, cover and refrigerate 4 hours. Serve with fresh vegetable pieces or low-fat tortilla chips.
Toppings
There are numerous interesting toppings that Jell-O dieters are piling on top of their jiggly snacks. Low-calorie whipped topping, light cream cheese, nuts and fruit are just a few. There are seemingly unlimited versions that you can create to make this snack absolutely out of this world; just make sure you are adding low-calorie toppings for the diet to be successful.
French wines are distinct not only in their flavor, but in their labeling as well. Contrary to American labeling style, French wines are named after the region they're from, not the grapes that are used to make them. If you have a friend or family member that loves wine, give them a French wine gift basket this year for their birthday, anniversary or the holidays.
Dark Horse Gift Basket
This gift basket includes a 2008 dark wine made from Merlot, Cabernet Sauvignon and Cabernet Franc called Chateau Cheval Noir. Also included is a large Godiva dark chocolate (72 percent cocoa) candy bar, almonds from Spain and spicy Moroccan seed and nut crackers.
French Connection
The French Connection gift basket includes two bottles of Bordeaux wine. The first bottle is a 2007 Chateau Hortevie and the second is a 2005 Chateau Reignac Bordeaux Superieur. Also included is a Godiva (72 percent cocoa) candy bar, Indian cashews, cheddar pecan biscuits and biscotti.
Super Grand Gourmet Gift Basket
If you're really looking to go above and beyond with a French wine gift this year, check out the Super Grand Gourmet Gift Basket. This basket includes four bottles of wine: an Iron Horse Brut, a Conundrum White Blend, a Duboeuf Morgon Jean Descombes Cru Beaujolais and a B.R. Cohn Silver Label Cabernet Sauvignon. Also included are chocolate filled wafers, tea cookies, Pinot Grigio salami, smoked salmon and whole grain mustard.
Build Your Own
Visit online wine stores such as shoppersvineyard.com, thedrinkshop.com or wallywine.com to create your own French wine basket. You can begin by selecting a French wine and then adding additional items. Creating a custom French wine gift basket can be time-consuming, but your loved one may appreciate the extra effort you put into it.
Tags: French wine, Also included, basket includes, French wine gift, wine gift, Basket This
Lobsters are a prized delicacy that can be used to create many unique and delicious dishes. Lobster can be served in a soup, salad, sandwich, pasta or by itself. It can be paired with lemon, butter, cheese or chocolate. In any form, it is a meal to be savored.
Steamed Lobster
To properly steam lobster tails, boil approximately 1 inch of water in a large pot. Add 1TB of sea salt and place the tails on a steamer insert inside the pot. Cover and steam for eight minutes.
Consider serving the steamed lobster tails over fettuccine Alfredo, a bed of green salad or similar complimentary dish.
For an alternative flavor, consider serving the steamed tails doused in melted cheese or molten chocolate.
Lobster Rolls
This gourmet sandwich is assembled on a large, lightly buttered Kaiser roll. Line the inside of the sandwich with lettuce leaves, and set aside.
To create the inside spread, mix 2 TB of mayonnaise, 1Tb lime juice, one dash hot pepper sauce, and salt and pepper to taste. Add two chopped green onions and one chopped celery stalk. Lightly coat 1.5 lbs. of cooked, cubed lobster meat with the mixture. Fill the sandwich roll with the lobster mixture.
Lobster Lasagna
This lobster lasagna is made with an abundance of cheeses and requires 2 lbs. of cooked and cubed lobster meat.
In a large bowl, stir together 15 oz. of ricotta cheese, two eggs and at least two cups of various cheeses. Blend one minced medium onion, 2TB chopped parsley and 1Tb blacked pepper into the mixture.
Grease a 9x13 baking dish and spread one and one-half cups of Alfredo sauce into the bottom. Top with a layer of oven-ready lasagna noodles. Arrange a third of the lobster meat over the noodles. Subsequent layers should include a third of the cheese mixture, a layer of spinach leaves, and another layer of Alfredo sauce. Repeat the layers until the ingredients are depleted. Cover with additional cheese.
Bake the lasagna loosely covered for 45 minutes in an oven preheated to 375 degrees Fahrenheit. To brown the top layer of cheese, bake for an additional 10 minutes completely uncovered.
Lobster Bisque
A hot, lobster soup can warm the soul. With the added zest of cayenne pepper, mushrooms and white wine, this French treat is very tasty.
Melt 3TB of butter in a large saucepan. Add a quarter cup mushrooms and 2TB each of finely chopped onion, celery and carrots. Cook this mixture until tender before adding a 14.5 oz. can of chicken broth. Bring to a boil before reducing heat and simmering for 10 minutes.
Pour the mixture into a blender with an 1/8 Tb of cayenne pepper. Add a quarter cup of lobster meat and blend until smooth. Return to the saucepan before adding 1.5 cups of half and half, 0.5 cup of dry white wine and another 0.25 lb.of lobster meat.
Allow the entire mixture to cook over low heat for 30 minutes, until thickened.
Seafood Salad
For a truly unusual seafood salad, mix 0.75 cup frozen orange juice concentrate with 0.25 cup white wine vinegar and 0.25 cup water in a blender. Blend while slowly adding 0.25 cup olive oil. When the mixture thickens, season with salt, pepper, lemon and pineapple juice.
Mix 8 oz. of fully cooked tiny salad shrimp, 6 oz. of crab meat and 1 cup of cubed lobster in a large bowl. Add the mixture from the blender and toss.
Serve the meat over a bed of salad greens. Complement with fruit flavors such as grapefruit, kiwi, mango, pineapple and mandarin oranges.
Tags: lobster meat, cubed lobster, white wine, Alfredo sauce, before adding, cayenne pepper, cooked cubed
Cake molds can often be expensive. Many people have cake pans in their kitchen but in order to get a mold that is more exciting to bake in, a lot of money needs to be spent. Many times it is hard to even find the mold you would like to bake your cake in. Using aluminum foil to create your own mold out of shapes or toys in your house can be a very creative and cost effective way to design and bake your own personal creation.
Instructions
1. Find an object to use as your model. This can be any shape from a costume mask or child's toy to a salad bowl or pumpkin.
2. Take four sheets of aluminum foil and stack them over each other. Make one of the sheets larger and place it on the bottom of the stack.
3. Place the foil over the object with the largest sheet of foil touching the object you are shaping. Smooth the foil over the object until it has perfectly formed its shape.
4. Take the foil off the object and remove the larger sheet of foil that was touching the object you molded, leaving the rest of the mold intact.
5. Place the mold on an oven tray or in a larger pan. It is now ready for the cake mix and baking.
Tags: aluminum foil, bake your, foil over, foil over object, over object, sheet foil, touching object
Clotted cream typically accompanies tea and a scone
Clotted cream, creme fraiche and mascarpone are condiments that typically accompany desserts and some savory dishes. Aside from the foods they complement, these creams differ in how they are manufactured. Clotted cream is an uncultured cream, whereas creme fraiche and mascarpone have had bacterial cultures or a thickener added to help create their signature textures and tastes. Clotted cream, creme fraiche and mascarpone also originated in different countries.
Clotted Cream
Clotted cream, also called Devonshire cream, is made by heating unpasteurized milk until a layer of cream forms on the surface. The mixture is then cooled, and the cream skimmed off. It has a butterfat content between 55 percent and 63 percent. Unlike creme fraiche it is not a cultured milk product, and is typically eaten as a tea-time accompaniment to scones or bread. Clotted cream is also naturally thickened by the heating process, whereas tartaric acid (a thickening agent) is added to mascarpone to create a firmer, smoother texture.
Creme Fraiche
Creme fraiche is a cream cultured with bacteria. Unlike clotted cream, it is tart. Creme fraiche can be eaten as an accompaniment to savory foods and desserts. It has more versatile uses in cooking (unlike clotted cream and mascarpone) because creme fraiche does not curdle when boiled. For this reason it is added to sauces to thicken it and enrich it with a higher fat content. Creme fraiche typically contains 18 percent to 36 percent fat.
Mascarpone
Mascarpone is classified as a curd cheese, unlike clotted cream and creme fraiche. The fat content in mascarpone is 25 percent. It is made by heating cream and adding tartaric acid to the mixture to further thicken it. The mixture is then cooled and strained, yielding the creamy-textured mascarpone. Mascarpone may be used as a dessert filling or as a thickener in savory sauces. Some methods of mascarpone production call for initially culturing the cream prior to heating and mixing it with tartaric acid.
National Origins
Clotted cream, creme fraiche and mascarpone originated in England, France and Italy respectively. The amount of butterfat and the consistency of the cream is dependent on the quality of the milk in those particular regions, the types of cows and the kind of pasture they graze on. The culinary uses of clotted cream, creme fraiche and mascarpone have been molded by the cuisines of their native cultures. Clotted cream for example, is widely associated with English tea time snacks. .
Honey mustard is a popular sauce for dipping or coating chicken wings. You can change up this honey mustard recipe by substituting brown or spicy mustard, or by adding spices for a hot mustard or brown sugar for a sweeter taste. Honey mustard complements chicken well, especially if it has breading. Preparation takes about five minutes. If you are in a hurry, put the sauce in the freezer for 20 minutes instead of refrigerating. The sauce should have a yellow color to it.
Instructions
Make honey mustard
1. Put the mayonnaise and honey in a bowl. Mix well.
2. Add the mustard slowly. Mustard has a strong flavor, so have a clean spoon set aside for tasting in stages after adding small portions of mustard.
3. Refrigerate the honey mustard for at least an hour.
Coat the wings
4. If you want to coat chicken wings with honey mustard, put the cooked wings inside a plastic container with a lid.
5. Pour the sauce over the wings. The sauce should cover the wings but not soak them.
6. Shake the container until the wings are completely coated. Serve immediately. Wings get soggy if left coated in sauce for too long.
Appetizers are great for sporting events, parties and holidays alike. In early history, only the wealthy were privileged enough to enjoy them; today, however, appetizers are considered a welcome treat by most everyone. Native to the southern United States, these easy appetizers are sure to be a hit at your next get-together.
Cheese Straws
A favorite appetizer in many homes in the southern U.S. is the ever-so-tasty cheese straw. This easy appetizer may fool you with its looks, but it sure packs a punch when it comes to flavor. Cheese straws can be made in the traditional straw shape or any shape you choose. They are the perfect complement to any soup or salad, but also make a great snack on their own.
All you need to make cheese straws is flour, butter, shredded cheddar cheese, salt, ground red pepper and paprika. Mix all the ingredients together, roll out and cut into the desired shape, and bake.
Southern Roasted Pecans
Pecan trees grow primarily in the south, and another easy southern appetizer that utilizes the fruit of these great trees is southern roasted pecans. Southern-style roasted pecans are made by coating pecans with an egg mixture, dusting them with a mixture of sugar, salt, and ground cinnamon, and then roasting them in an oven on low heat for about an hour.
Southern-Style Tacos
Put a new twist on the familiar southern-style taco, and it will be sure to be a hit at your next gathering. This new version of the taco is called a fruit taco, and it certainly qualifies as an easy southern appetizer, taking less than 15 minutes to prepare. So if you are short on time, this is a great choice.
To make fruit tacos, simply brown some coconut in the oven and while this is baking, fill a bowl with your favorite fruits such as apples, bananas, grapes and strawberries. You will want to be sure to add some pourable fruit, which can be found in the jelly section of most grocery stores. Fill taco shells with your fruit mixture, top them with vanilla yogurt and to finish up sprinkle the browned coconut over the yogurt.
A more traditional-style taco appetizer is the southern layered taco. This taco will feed a large amount of people and can be prepared in less than 10 minutes. All you need to make this easy southern appetizer is: refried beans, olives, avocado dip, green onions, tomatoes and shredded cheddar cheese. Layer the ingredients on a large pizza pan and serve with corn chips or tortilla chips.
Tags: easy southern, easy southern appetizer, southern appetizer, cheddar cheese, less than
Firing up the old barbecue grill is as American as apple pie. Nothing says celebration like having friends and family over on a warm day. But after having had that great day at the grill you have to maintain it in order to maximize it's longevity. Here are some tips on maintain your barbecue grill.
Instructions
1. Rub with oil and onion. After purchasing your grill, rub the grate (the rack which touches the food) down with vegetable oil and half an onion. Giving the grill a generous coat will ensure your food doesn't stick to the grate. Just like a frying pan, this will begin to "season" the grill.
2. Pre-heat your grill. After you've used your grill and it has built up a significant amount of charbroiled residue, heat your grill. The grate will always be easier to clean when hot.
3. Scrub the grate. Using a long-handled, brass-bristled brush scrub the grill grate. The charbroiled residue should fall away into the fire of the grill.
4. Wash the grate. Periodically through the season, it's a good idea to wash your grate with a wet soapy sponge. Then take a second sponge that is not soapy, and repeat the process. The reason for the second sponge is that because of the grid on the grate, it's important to make sure there is no additional soap residue in the cracks and crevasses.
Tags: your grill, grill grate, your grill grate, charbroiled residue, second sponge
If someone in your family has been diagnosed with diabetes, one of the challenges you will face as a cook will be to prepare healthy and appealing main dishes. Making the switch from fried, sauce-laden and starchy meals to ones featuring whole grains, lean meats, poultry, seafood and vegetables won't be easy, but the payoff will be a boost in energy and a return to health. Here are suggestions on adapt some favorite main dishes into diabetic-friendly meals.
Instructions
Adapt Main Dishes for Diabetics
1. Instead of fried chicken, mashed potatoes and cream gravy, try this:Chicken breasts marinated in Italian dressing, then broiled, served with roasted new potatoes and green salad.Scrub three new potatoes, wrap in foil, cut 1-2 slits to let steam escape, and roast at 350 degrees for 45 minutes. Meanwhile, marinate one chicken breast in 1/2 cup of dressing for 30 minutes. Broil in oven for 15 minutes. Serve with green salad (use leftover Italian dressing).
2. Instead of sirloin steak, baked potato with butter and French bread, try this:6 oz. lean roast beef, baked potato with 1 tbsp. sour cream and Rye Krisp.Purchase roast beef from deli. Scrub baking potato and wrap loosely in wax paper. Microwave 4-5 minutes on high. Serve with sour cream and Rye Krisp.
3. Instead of French toast with syrup and butter, try this:2 whole-grain waffles with 2 tbsp. low-sugar jam.Pop frozen whole-grain waffles in toaster. Spread with strawberry low-sugar jam.
4. Instead of a hot fudge sundae, try this:1 cup no-sugar-added ice cream (or)1 cup sugar-free Jell-O with 2 tbsp. real whipped creamPrepare Jell-O as directed on package. While it sets, pour one container of whipped cream into mixing bowl, and use electric mixer to beat until whipped cream forms. Turn into smaller bowl, cover and use as needed.
5. Instead of spaghetti with clam sauce and bread sticks, try this:Whole-grain rotini pasta with red sauce, green salad and Rye Krisp.Prepare 8 oz. whole grain rotini as directed on package. Heat 1 cup of spaghetti sauce from jar. Drain pasta and pour sauce over. Serve with green salad and Rye Krisp.
Tags: green salad, Serve with, with tbsp, Adapt Main, baked potato, baked potato with, cream Krisp
Something as simple as apple pie can become a signature dish.
A "signature dish" is a dish that is closely identified with a chef or a restaurant and stands out as a prime example of that person's or establishment's cuisine. A signature dish can be either an entirely new, exclusive creation, or just a variation on an old favorite, such as macaroni and cheese. Even in restaurants that regularly change their offerings, a signature dish will remain on the menu year after year because it helps establish identity and continuity.
Style
A signature dish is not necessarily the fanciest or most expensive dish on the menu. Rather, it's the dish that best embodies the cooking style of a chef or restaurant. A chef at a seafood restaurant, for example, might devise a variation on clam chowder for her signature dish. At a steakhouse, the signature dish might be a moderately priced cut of beef treated with a specially developed marinade. What matters is that it's a high-quality dish that can be produced consistently.
Development
A chef can start out with the intention of developing a signature dish, or he can let his customers' preferences guide him. The British website Run a Restaurant advises that a chef should use location and experience to his advantage. If he has spent time studying French cuisine, for example, he can apply those lessons to a signature dish--even if the dish is not a "French" dish. Or if his restaurant is in a seaside location, he could plan his dish around whatever is the most common local catch. Some chefs, however, insist that a signature dish is not something you can plan, but rather is the product of natural evolution. Award-winning Australian chef Philip Johnson, as quoted in The Courier Mail newspaper of Brisbane, says signature dishes develop almost by accident. Chef Meyjitte Boughenout agrees, telling the newspaper, "It's something that just happens--or not." He says a chef should be willing to try new things; a dish worthy of becoming a signature dish will identify itself.
Promotion
However a signature dish was developed, it can become a valuable tool in advertising and promotion. (Think of the old Burger King slogan "Home of the Whopper"--that's an illustration of the signature dish concept.) If word gets around town that a particular restaurant serves the best chowder in town--or the best cavatelli or fajitas or whatever the place prides itself on--that will attract customers who might not otherwise be drawn.
Pricing
Because of a signature dish's promotional value, pricing is a key consideration. The price should reflect the cost of the ingredients and the expertise of the preparation, but diners should also feel like they're getting their money's worth. A restaurant could have the best lobster anyone's ever tasted, but if it goes for $200 a plate, it may be worthless as a signature dish because very few people will buy it, try it--and talk about it. In most cases, a restaurateur wants people talking about the food, not the prices.
Example
In a profile of celebrity chef Wolfgang Puck, the magazine Food and Wine traced the evolution of his signature dishes at his famous Beverly Hills restaurant, Spago. In the 1980s, for example, Puck helped kick off the gourmet pizza trend by serving a pizza topped with creme fraiche (a mild sour cream), smoked salmon and caviar. When goat cheese and thyme--fairly common in restaurant dishes today--were still considered novel ingredients, Puck combined them with angel-hair pasta for what became Spago's most popular pasta dish. These and other signature dishes built Spago's reputation as a place for innovative cuisine--and helped build Puck's culinary empire, which today includes other restaurants, a frozen food brand and a line of cooking products.
Electric skillets are wonderful additions to kitchen cookware. They are used to prepare meals by frying, sauteing, and can often be used as a one-pot meal to prepare certain dishes. When choosing an electric skillet to add to your kitchen, you want to choose something that is going to be durable, long-lasting and cost-efficient.
Instructions
1. Consider your cooking style. Consider the amount and style of cooking that will be done. Visit department stores and websites that carry appliances to determine different styles. Choose an electric skillet with a plastic lid if you are mostly interested in making quick meals. Choose an electric skillet with a glass cover if you often need to view and watch over food as it is simmering. If you know that you will be preparing many meals that might leave a large mess or heavy food residue, choose an stainless-steel electric skillet for easy cleanup.
2. Opt for a skillet that will give you the most usage. If you plan to use the electric skillet often, choose one that provides heat retention or will evenly distribute the heat throughout. Choose a skillet that provides temperature control options. Take into consideration the amount of time you spend preparing a meal, what is being made and how you will need to incorporate temperature into your cooking.
3. Choose an electric skillet that matches consumption. Consider whether or not you have a large family to cook for, or if you are buying a skillet for one-person meals. Select a skillet that has a larger cooking surface if you plan to cook for many people. Purchase a much smaller or square-dimensioned skillet if you do not plan to prepare meals for several people.
Tags: electric skillet, skillet that, Choose electric skillet, that will, Choose electric, electric skillet with, prepare meals
Making an ant farm can be fun and educational. There are, however, problems with traditional ant farms. They are expensive and you cannot see the ants unless they are near the glass walls. Luckily, you can make your own ant farm at home for considerably less money using a jelly jar. Plus, if you use gel, you will be able to see the ants no matter where they are, and the gel will also feed the ants for you.
Instructions
1. Purchase replacement gel for ant colonies. These gels can be purchased online or at toy stores.
2. Clean an empty glass jar. Jelly jars work well. Use soap and warm running water to clean the jar. Use a paper towel to thoroughly dry the jar.
3. Place the gel into the glass jar. The gel should come up to just below the neck of the jar. Set it aside until your ants are ready.
4. Catch ants for your ant farm. You can either use a sugar water mixture to attract ants or you can dig them up.
5. Place you ants into your ant farm and seal the jar.
6. Add additional gel as needed. Once the ants have dug so many tunnels that the gel is collapsing on itself, it is time to add more to the jar. Simply add the additional gel on top of the old gel. Or, if you find that the ants are dying, you can empty the jar and start all over again.
A potato masher is better for fluffing potatoes than a blender or mixer.
Mashed potatoes look simple to make, but getting perfect mashed potatoesevery time can be challenging. Potatoes are not consistent in size and texture, so the ingredients must be adjusted for flavor and texture every time you make them. The main cause of runny mashed potatoes is over-boiling or excess moisture after cooking. Luckily, you can use a few easy fixes to thicken runny mashed potatoes.
Instructions
1. Place the runny mashed potatoes in a microwave-safe bowl, but do not cover them. Microwave on high for a few minutes, then remove the bowl and stir the potatoes. If the potatoes are still runny, go to Step 2.
2. Boil two or three more potatoes. Test them with a fork for doneness. Drain the potatoes, place them back in the pan and do not cover. Place a dry kitchen towel over the cooked potatoes for five minutes. Transfer the potatoes to a bowl and use a potato ricer and a potato masher to mash them. Do not add butter or milk. Mix the dry mashed potatoes into the runny potatoes until thickened.
3. Add instant potato flakes to the runny potatoes 1 tbsp. at a time, as an alternative to cooking more potatoes. Stir in the flakes until the mashed potatoes thicken.
4. As a last resort, you can add 1 tbsp. of flour to the runny mashed potatoes and mix in to thicken.
Tags: mashed potatoes, runny mashed potatoes, runny mashed, every time, mashed potatoes, mashed potatoes thicken
Tomato Basil Bruschetta is a fresh and low fat appetizer. Enjoy this easy to make dish as an addition to parties or Italian dinners that is sure to please your guests.
Instructions
1. Preheat the oven to 400 degrees F. Slice a baguette loaf into 1/2 inch thick slices. Place them on an ungreased cookie sheet. Brush each piece of bread with olive oil. Bake for 8 to 10 minutes, or until the tops of the bread are brown. Remove the bread from the oven and allow to cool.
2. Wash three medium tomatoes. Dice them into fine pieces and place the pieces into a colander. Place the colander under running water and run your hand through the tomatoes. Rinse the tomatoes until all the seeds are rinsed out. Drain them thoroughly.
3. Chop an onion into fine pieces. Add 1/4 cup of onions to a medium mixing bowl.
4. Tear the leaves off the fresh basil stalks. Wash the leaves and squeeze them dry in a paper towel. Chop the basil into very small pieces and add it to the onions.
5. Add the drained tomatoes to the mixing bowl. Stir gently until all three ingredients are mixed together. Cover and chill. Refrigerating the bruschetta allows the tomato and basil flavors to blend together.
6. Store the cooled bread in a storage bag until ready to serve.
7. Serve the Tomato Basil Bruschetta. Place a bowl in the middle of a plate. Put the bruschetta into the bowl. Arrange the bread around the bowl and serve.
Tags: Basil Bruschetta, Tomato Basil, Tomato Basil Bruschetta, fine pieces, into fine, into fine pieces
Cream of mushroom soup is popular and used in a wide variety of recipes. The nutritional content of mushroom soup is similar to that of other cream-based soups. People who monitor their sodium, fat and calorie intake might find cream of mushroom soup is too high in these areas. But low-sodium and low-calorie versions are available in many markets. The soup can also be prepared at home with a modified recipe, which might be a wiser choice for those who are concerned about nutritional content in their diets.
Features
Mushroom soup is typically purchased in cans. One can is usually equal to 10.7 oz. or 303 g. The soup is cream-based, which means it contains dairy ingredients that are high in fat and calories.
Uses
Cream of mushroom soup can be eaten alone or incorporated into various recipes. It is popularly used in casseroles and rice-based dishes. For maximum nutritional benefits, mushroom soup should be used as part of a low-calorie and low-fat meal. It is especially important to consider the sodium content of food served with mushroom soup because the soup is high in sodium.
Nutrition
One 10.7 oz. can of cream of mushroom soup typically has 258 calories, 157 of which come from fat. There are 28 g of fat in a can (4 g of saturated, nontrans fat). There are 0 mg of cholesterol and 1,955 mg of sodium. The total carbohydrate count is 20 g, with 0 g of fiber and 4 g of sugar. There are 5 mg of protein in a typical can of mushroom soup. A can contains approximately 2 percent of the daily recommended dose of vitamin A, 0 percent of vitamin C, 4 percent of calcium and 19 percent of iron.
Benefits
Cream of mushroom soup is a low-cholesterol food and is a smart choice for those who are primarily concerned with cholesterol levels. When used in moderation, the soup can add flavor to healthy meals without significantly raising the caloric and fat content.
Drawbacks
The sodium content in cream of mushroom soup is extremely high. Mushroom soup should not be consumed in excess by those who require a low-sodium diet. Additionally, the caloric and fat content in mushroom soup are relatively high in comparison to broth-based soups. In general, cream soups tend to have more calories and fat than broth soups.
Fire bricks are lightweight, clay bricks that are known for their heat-resistant properties. Fire bricks are most commonly used to line and insulate kilns, furnaces and fireplace interiors. Fire bricks can be cut with an electric masonry saw, a fire brick handsaw or with a chisel and hammer. Do no attempt to use wood or metal saws and blades on fire bricks, as fire bricks are gritty and abrasive and will quickly damage your equipment.
Instructions
1. Cut your fire bricks with a masonry saw and a diamond blade to achieve a clean straight cut. Masonry saws are either hand held or tabletop saws. A tabletop masonry saw is especially helpful when cutting large quantities of brick. Rent a masonry saw from a home improvement store, such as Home Depot, if you do not own your own. Wear safety glasses and a dust mask.
2. Opt to cut your fire bricks with a fire brick handsaw and a miter box for smaller jobs. Fire brick handsaws cut the brick very easily because they are made with high quality nickel and steel and are resistant to the abrasive grains of a fire brick. These saws can be ordered from tool manufacturing companies like Carbide Processors, Inc. Miter boxes can be purchased separately. Set the bricks inside of a miter box and fit the saw into the grooves to achieve straight cuts. Miter boxes have grooves for cutting 90-degree as well as 45-degree angles.
3. Cut the brick with a masonry chisel. Draw a line around the brick where you want to cut it. Hammer a chisel along the line to score the brick. Make your score at least a half-inch deep. Set the brick in a clamp on a worktable so that the score line is just past the edge of a worktable. Give the side of the brick hanging over the table a firm whack with a masonry hammer. Use the chisel end of the hammer to break off any jagged pieces.
Tags: fire bricks, bricks with, fire brick, with masonry, brick handsaw, chisel hammer
Cooked pork chops, ribs, tenderloin and other cuts can be frozen if you want to store the meat for later. This is advantageous when you have too much pork to eat and don't want it to spoil.
Packaging
Freeze cooked pork in an airtight container that will protect the meat from freezer burn. One option is a hard plastic or glass food storage container. Another way to freeze cooked pork is to place it in an airtight freezer-grade food storage bag.
Time Frame
Refrigerate or freeze cooked pork within 2 hours of when it was cooked. Frozen cooked pork should be eaten within about three or four months. Although the meat is safe to eat beyond this time frame, its quality might diminish.
Defrosting
Thaw frozen cooked pork in the refrigerator, microwave or cold water bath. Reheat pork thawed outside the refrigerator to 160 degrees Fahrenheit before eating it to kill any bacteria that might have developed on the meat. Refrigerator-thawed pork is safe to eat cold when it's used in foods such as sandwiches.
Blue cheese is renowned for its creamy texture, pungent flavor and distinctive blue-green veined appearance. Kosher blue cheese is like any other blue cheese, except that it must be derived from kosher animals and prepared according to Jewish dietary laws to be certified kosher.
Kosher Law
Kosher law states that meat and milk must come from a mammal that is cloven-hoofed and chews it cud. Therefore, any cheese made from a kosher animal's milk can be kosher.
Blue Cheese
Blue cheese is made from either cow's milk or goat's milk. Since both animals are considered kosher, the milk used to make blue cheese is also kosher.
Rennet
Blue cheese is made with rennet, a complex enzyme found in the stomach of mammals. When rennet is added to milk, it coagulates into large curds. The rennet used to make kosher blue cheese must be derived from a kosher animal.
Lipase
Lipase is an enzyme extracted from the tongue of mammals that speeds fat breakdown and enhances flavor. Strong-flavored blue cheese often contains calf lipase. Since a calf is a kosher animal, lipase is acceptable in making kosher blue cheese.
Preparation
Blue cheese made from kosher milk must follow kosher food preparation laws to be certified kosher, including keeping meat and milk separate and not adding non-kosher ingredients. The rennet and lipase used from kosher animals must also be harvested according to kosher law.
Tags: from kosher, cheese made, Blue cheese, Blue cheese made, cheese made from
Thanksgiving cooking tips help you stay happy and calm when hosting the holiday.
Whether you like to cook or not, hosting the annual Thanksgiving holiday can be time consuming and exhausting. You will be cleaning your house, deciding on the menu, and probably cooking for a crowd. However, there are many cooking tips and ideas that will make hosting Thanksgiving easier.
Say "Yes"
Many of your guests will offer to bring a dish or ask how they can help. While your inclination may be to refuse assistance, instead embrace it. Assign guests to bring a dish that you do not want to cook. You will lessen your work and prevent guests from bringing items you do not need. You may as well enjoy a salad and cranberry mold instead of receiving three extra desserts you do not need.
Use a Brine
Immersing your turkey in a brine overnight or several days will make your turkey more moist. A brine is a combination of salt, liquid, spices and other flavorings. The lean meat of turkey is prone to dryness, but soaking it in a brine allows the turkey to absorb extra liquid before it is cooked. Thus, the meat is less likely to turn out dry because the extra liquid helps it stay moist. Using a brine also forces you to get a jump start on preparing the turkey.
Prepare Items Ahead
Choose some foods you can make ahead of time. Try making a dessert or side dish you can freeze or keep in the refrigerator. If you make a salad, try choosing toppings from a market salad bar. You can prepare your own lettuce, but avoid chopping and dicing other vegetables that make the salad special. Purchase some dried cranberries to add to the salad to give it a holiday touch.
Eye Appeal
Make the meal special by spending a little time garnishing and planning the meal. Think about the color and texture of the foods you choose. Crunchy carrots may complement soft mashed potatoes or stuffing. Sprigs of parsley interspersed between slices of turkey on a serving plate can brighten up the pale white meat. Look at cooking magazines in advance of preparing your meal. Notice the colors on the platters and try to incorporate them into your own holiday meal.
Tags: bring dish, extra liquid, make salad, will make, your turkey
The quick answer is that psychology originated in philosophy within ancient civilizations. Broad universal questions soon developed into a tangent with questions pertaining to the human condition.
Roots in Philosophy
Humans began to ponder about the human condition within the realms of philosophy. This could be found in ancient civilizations, such as Egypt, Greece, China, India, and Persia.
Transition into Science
In the medieval ages, psychology began a more experimental and clinical approach with Muslim physicians who built psychiatric hospitals.
First Experiment
The first psychological experiment dates back to 1021 with the Book of Optics by Alhazen.
Father of Psychology
Wilhelm Wundt is considered to be the "Fater of Psychology". He began the independent and experimental form of study in 1879.
Principles of Psychology
William James' Principles of Psychology in 1890 laid out the foundations of Psychology.
Tags: ancient civilizations, human condition, Principles Psychology, Psychology Originate, Where Psychology, Where Psychology Originate
You can grow a fabulous little salad garden even if you don’t have a lot of space. Enjoy the fruits and vegetables of your labor by putting together your favorite salad ingredients in one big container. As long as each plant has its own space to grow you can put several different plants together in one container. Add a couple types of lettuce like arugula and Lolla Rosa, a small cherry tomato plant and if you like cucumbers or peppers, you can add those, too. You can even add a few herbs, like basil and parsley, for flavor .
Instructions
Plant a Salad Garden in a Container
1. Gather all necesary supplies. Get a container big enough to fit several plants in yet still be mobile enough to move. Get rolling plant stands if necessary.
2. Drill several small holes in the bottom of the container if it does not already have drainage holes.
3. Place a layer of small rocks across the bottom of the container. This creates space for water drainage and circulation. It is not necessary to cover the entire bottom of the container.
4. Add some peat moss, garden soil and potting soil. Mix the peat moss, garden soil and potting soil together for a good soil mixture that will help the plants grow strong. Fill the container about three quarters of the way to the top.
5. Put a tomato plant in first. It will need the most space and sun. Put a small trellis or cage around the tomato so it climbs up instead of spreading out. In the future, keep it trained and trimmed so it doesn’t outgrow the container or overshadow other plants. Position the tomato along the edge in the back of the container. Gently remove the tomato from its container and carefully loosen the roots and soil ball. Place in the soil and cover with more dirt. Pack soil firmly around the base of the plant.
6. Next add cucumbers and peppers. They can be next to or slightly in front of the tomato but they need their own space. Peppers are good plants for containers because they don’t need much staking or training. Cucumbers like to spread out and may need a trellis or cage to climb on. It needs to be something strong enough to support the cucumbers once they start growing.
7. Now add herbs to your salad garden. Remove them from containers, loosen dirt/root ball and place in a hole in the soil filled container. Pack more soil around the roots.
8. Toss some lettuce into the salad garden. These are the shortest plants and should go in front. It is fine if they end up shaded somewhat by the other plants because they like cooler temperatures.
9. Water the container garden thoroughly. Soon a fresh salad garden will be growing.
Jellies, jam and preserves have different textures.
Spreads such as jams, jellies and preserves add color and flavor to plain foods. Although their ingredients are similar, each has a different texture.
Ingredients
Jelly, jam and preserves all begin with fruit. Pectin is required as a gelling substance. Acid, such as lemon juice or citric acid, adds flavor and aids in gel formation. Sugar also adds flavor, firms the fruit and serves as a preservative, according to the University of Georgia's Cooperative Extension Service.
Jelly
Jelly is bright and clear, since it is simply fruit juice that has been sweetened and gelled. It can be made from other foods besides fruit, such as wine, herbs or vegetables.
Jam
Jam consists of chopped or crushed fruit which is sweetened with sugar. Jam is useful as a filling as well as a spread, according to online food magazine The Nibble.
Preserves
Preserves, like jam, are fruit sweetened with sugar; however, preserves contain large or even whole pieces of fruit.
Texture
Jelly shakes and holds its shape; jam may be pureed or have a soft pulp, but does not contain chunks of fruit. Because of its fruit pieces, the texture of preserves is not smooth.
Tags: adds flavor, sweetened with, sweetened with sugar, with sugar
When thinking about types of German foods, it is common for people to focus on various types of potatoes and sausage. Bratwurst, Knackwurst and Frankfurters are often found at German festivals and on German restaurant menus paired with potatoes. Around the holidays, typical German fare extends far beyond sausage and potatoes and includes foods like goose, sauerkraut and cake.
Main Course
Roast goose is a popular holiday dish in Germany.
Roast goose is a popular item on many German Christmas menus and is often served with potato dumplings. There are several recipes for preparing the roast goose, including roasting it with vegetables, stuffing it with liver pate and stuffing it with a brandied fruit dressing.
In areas of Germany that were mostly Catholic, fish was a traditional Christmas meal because Christmas Day was considered a day of fasting. For this same reason, fish is also commonly served on Ash Wednesday and throughout Lent. Salmon, trout and sole are all common types of fish used in German holiday meals and are usually served blau (which means blue in German). Very fresh fish turns a bluish hue when prepared in a stock that contains vinegar. Horseradish and apples are also common ingredients to use when preparing fish.
Side Dishes
Sauerkraut is made from green cabbage and is a popular holiday side dish.
Kartoffel, or potatoes, are a popular side dish at German holidays and can be prepared in one of many ways. Most popular around the holidays are potato salad and potato dumplings. Other popular potato dishes include potato pancakes, potato soup and pan-fried potatoes.
Another popular German holiday side dish is sauerkraut. Sauerkraut is traditionally served on New Year's Eve because it's believed to bring wealth and blessings in the new year ahead. Sauerkraut is thinly sliced green cabbage that is traditionally cooked with wine. Various other ingredients can be added to it for additional flavor. Some popular additions are onions, bacon, juniper berries, caraway, and cream.
Holiday Desserts
Lamb cakes are popular German Easter desserts.
Lebkuchen is a popular Christmas dessert in Germany. They are honey cakes that are baked in various shapes (squares, hearts, semicircles), then iced and decorated. Traditionally, a young woman will combine a few Lebkuchen cakes with a bright ribbon and present them to a young man on Christmas Day.
During Easter in Germany a lamb is a very popular symbol, therefore, Osterlamm (Easter Lamb) has become a very popular German holiday dessert. Lamb cakes have become the centerpiece of most Easter dinner tables. Lamb cakes are made from cake batter but baked in a mold shaped like a lamb and typically decorated with powdered sugar.
Tags: German holiday, Lamb cakes, popular German, side dish, goose popular
The U.S. market for packaged goods was nearly $58 billion in 2009.
Starting a packaged food business can prove lucrative, as packaged foods have grown in popularity. The U.S. market for packaged goods was nearly $58 billion in 2009. Many families do not have time to cook, so packaged foods come in handy at a reasonable cost. Packaged foods have a longer shelf life than their fresh counterparts which helps cut down on spoilage. An entrepreneur interested in starting a packaged food business needs to have a clear business outline. Determining the organization's target market and creating a niche is vital to the success of the business.
Instructions
1. Decide on the target market of the food business. Design the goals and outline them in a business plan. Select the packaged food the business will sell. Packaged food comes in a wide variety, from full cooked dinners to candy. Match the type of food sold with the businesses target market.
2. Decide if the business will buy the packaged food from a wholesaler, and if so, which companies it will buy from, or if the business will create its own packaged foods to sell. Trade information from an industry magazine such as Gourmet Retailer can provide current statistical and business information to assist in making an informed decision.
3. Research the laws and guidelines in your state for food handling organizations. Some states require food handling training, other states do not allow a food handling business to operate from a residential location. The Public Health Department must inspect the food and location where the food is prepared. If the company ships food to other states, federal regulations set in place by the FDA apply.
4. Raise the capital needed to buy food packaging equipment and shipping materials and pay staff. The Small Business Association provides helpful local and national resources and information on raising capital for a packaged food company.
5. Select the location for the food business. In order to establish the company with permits and licenses, the business must already have a set location for inspections, according to researcher MarketLooks. Acquire a business license from the county clerk's office. The licensing offices will inform the business owner of all of the licenses and permits required by the state. Individuals who hire employees need to apply for a federal employee tax ID number.
6. Create a pricing structure for the packaged goods. A smaller packaged food company usually has to sell food at a higher cost than a large company. Finding a niche allows the business to cater to the customers who want the product. These customers will pay a higher price, especially if the product is hard to come by. Gourmet Retailer provides current information on niche markets in the food-packaging industry.
7. Market the packaged product. Offering free samples of the packaged items allows potential customers to sample the product with no obligation. Join social networking sites and create a page for the company. Create a website or have a website designed.
You've probably heard of rice and beans with a side of plantains, but have you ever had a typical Dominican breakfast? You can eat a huge, filling breakfast for less than $5 at a Dominican restaurant, but you've got to know what to order. Here's a guide to some of the typical dishes you'll have to choose from.
Instructions
1. Check the menu. Often Dominican restaurants have a steam tray up front with prepared food ready to serve. See what's fresh, You can expect to see a dish called Mangú, which is mashed plantains with fried red onions. Sometimes yuca is offered as an alternative. Yuca is casava, and it's a starchy vegetable, similar to a potato. It's delicious fried with garlic and topped with some onions. Either yuca or mangu can be ordered with a side of fried white cheese.
2. Once you have your base of mangú or yuca, add some meat. Salchichon (salami) and longaniza (a chorizo-like sausage) are popular. Many people order scrambled eggs along with their mangú.
3. Try more exotic choices. For a real change of pace, order your eggs scrambled with salted codfish (bacalao) or herring (arenque). Sounds weird, but it's delicious. If you want something comforting but not as heavy, you might be able to find avena caliente, a sweet, hot oatmeal drink.
4. Don't forget the coffee. If you order a "cafe con leche" or a "cafe express," you will get a Dominican version of a cafe au lait, made with strong coffee or espresso and steamed milk.
Native to Thailand, jasmine rice fills any room with an aromatic scent when cooked. The rice cooks well in stir-fries and adds a natural appeal to fish. Available in both brown and white, jasmine rice helps lower cholesterol. The rise does not require much effort to cook, but it does require patience. The rice must first be soaked in water before you can cook it on the stove top. The rice needs to absorb water to obtain its soft texture.
Instructions
1. Add 1 cup of brown rice to a medium bowl. Add 2 cups of water to soak the rice for 1 hour. Drain the excess water from the rice.
2. Place the rice in a saucepan. Cook the jasmine rice uncovered over medium-high heat for 2 to 3 minutes. Cook until the rice becomes dry, and stir in a small amount of salt to add flavor.
3. Fill a kettle full of water. Bring the water in the kettle to a boil. Pour 2 1/4 to 2 1/2 cups of boiling water over the brown jasmine rice. Allow the water to return to a full boil.
4. Turn the heat down to medium-low. Cover the saucepan with a lid, and cook the rice until the water absorbs completely. This will take around 40 minutes. Try to avoid stirring the rice while it cooks.
5. Remove the rice from the heat source. Allow it to sit still covered for 10 minutes.
6. Use a fork to fluff the rice. Serve the rice immediately.
Tags: jasmine rice, Brown Jasmine, Cook Brown, Cook Brown Jasmine, does require
When you're getting married, many different types of drinks can be served at the reception. For some weddings, the bar consists of beer and wine only, while other people choose to include liquor. If liquor is going to be served at your reception and you have something of a tropical theme for your wedding, you can have some fun with tropical drinks.
Tropical Frozen Drinks
The many different kinds of frozen tropical drinks include traditional ones, such as pina coladas, strawberry daiquiris and rum runners. Another frozen tropical drink idea is a Bahama mama, which has light and dark rums, pina colada mix and the bar's punch mix.
Chilled Tropical Drinks
Some tropical drinks don't require a blender; they simply can be served over ice. Popular drinks of this kind include mai tais, hurricanes, blue Hawaiians and Jamaican breezes. Another drink idea is a coconut rum crusta, which consists of Malibu rum mixed with Grand Marnier, simple syrup and fresh lemon juice.
Jamaican Freeze
The Jamaican freeze is a frozen tropical drink that requires a blender, pina colada mix, a banana, Midori melon liquor and Malibu pineapple rum. Blend 1 1/4 oz. Malibu pineapple rum, 3/4 oz. Midori melon liquor, 1 oz. pina colada mix and half a banana. This drink is good for people who don't like the taste of liquor.
Scooping an avocado's flesh whole with a tablespoon keeps it intact.
Avocados add a fresh and creamy taste to a number of dishes, from salads to burgers to Mexican-inspired meals. Although there are number of different varieties of avocados grown around the world, the most common variety found in U.S. grocery produce departments is the California Hass avocado. The Hass avocado is recognizable by its craggy, dark green skin and bright green flesh. Cleaning an avocado can be done simply by using a knife and a spoon.
Instructions
1. Rinse the avocado under cool running water and dry with a paper towel.
2. Place the avocado on a flat surface, such as a cutting board. Hold the avocado while it lies on its side. Use a knife to cut along the surface of the avocado -- from the top to the bottom -- until you come all the way around. Make sure that the knife blade is cutting through to the surface of the avocado's pit.
3. Take the avocado in both hands. Twist the avocado apart by rotating your hands in opposite directions.
4. Slide a tablespoon underneath the pit and pry it free from the avocado's flesh. Discard the pit, or allow to dry for a week and plant in a small planter to see if you can grow your own avocado tree.
5. Use the tablespoon to separate the avocado flesh from the outer skin. Slide the tip of the spoon near the other edge and slide into the avocado half -- the flesh should remove in one piece, Dice, slice or mash as needed.
New Brunswick, New Jersey is situated on the banks of the Raritan River and is home to the state's largest college campus, Rutgers. It also has a robust dining scene that goes beyond college student fare. The metro area surrounding New Brunswick has a wide selection of kosher eateries.
Jerusalem Restaurant & Kosher Pizza
Right across the Raritan River from New Brunswick, Jerusalem Restaurant & Kosher Pizza has something for everyone. Jerusalem has Middle Eastern fare, such as hummus platters and tabouli salad, served alongside of Italian dishes like baked ziti. There is also sushi on the menu, like yellow tail and Tokyo rolls. Another offering is pizza with a wide variety of kinds, like thin crust, New York, Sicilian and even Mexican. You can also order online for added convenience.
Jerusalem Restaurant & Kosher Pizza
231 Raritan Avenue
Highland Park, NJ 08904
(732) 828-9687
jerusalem-restaurant.com
Mei Garden Cuisine
In nearby Highland, Mei Garden offers Chinese American food close to the heart of New Brunswick. With dishes such as sesame chicken, Peking duck and chow mein, you can get Chinese cuisine served kosher. If you're looking for some take-out and want to stock up on staples, they also offer deli meats by the pound. There is more American fare available as well, including corn dogs, hamburgers and salami sandwiches if you're not in the mood for Chinese.
Featuring traditional American Chinese food, Lin's Kosher Chinese Kitchen is located in the nearby town of Manville, a short drive from New Brunswick. The menu offers pan-fried dumplings, moo shoo beef, egg drop soup and chow mein. There are even strictly American dishes, such as chicken nuggets and hamburgers. They also have an all-you-can-eat buffet on Monday and Thursday, and a Shabbos special on Friday.
Lin's Kosher Chinese Kitchen
244 South Main Street
Manville, NJ 08835-1806
(908) 722-8668
lin-kosher.com
Tags: Chinese Kitchen, Jerusalem Restaurant, Jerusalem Restaurant Kosher, Kosher Chinese, Kosher Chinese Kitchen, Kosher Pizza, Restaurant Kosher