Three bean salads are a nice addition to just about any type of casual lunch or dinner. The salad also works as a simple food to take along on picnics and similar outings. Requiring only a little prep time, the three bean salad can be prepared in advance and enjoyed even a day or two later.
Instructions
1. Prepare the beans. Dried beans may be used if they are cooked in advance. If the beans are canned, rinse and drain the contents thoroughly. Place the beans in a large mixing bowl.
2. Chop the celery and onion. If standard size cans of beans were used, two stalks of celery and one medium sized onion will be sufficient. The celery and onion may be chopped fine or coarse, according to personal taste. Add the celery and onion to the beans.
3. Mix the dressing for the salad. In a separate bowl, combine the sugar, vinegar, olive oil, and salt and pepper to taste. With the use of standard size cans of bean, a third cup each of sugar and vinegar will be sufficient, along with a fourth cup of olive oil. Add salt and pepper as desired.
4. Pour the dressing over the beans, celery, and onion. Toss gently to allow the dressing to evenly coat all the ingredients. Cover and chill the salad for several hours, as this will allow the flavors of all the ingredients to mingle.
Tags: celery onion, olive salt, olive salt pepper, salt pepper, size cans, standard size, standard size cans
1. Pour 8 ounces of water into a pot and set it on the stove. Turn the heat on to medium-high and leave the water to boil while you prepare the remaining ingredients. Periodically check the water while you work on the ingredients so it does not evaporate before you use it.
2. Put the remaining 4 ounces of water into a small glass. Set the glass down into a bowl of ice, or place it in the freezer to chill while you work.
3. Cut the oranges in half lengthwise. Cut through the stem and navel to create two even-sized orange halves, or shells.
4. Scoop out the orange meat with a spoon until all that remains is the rind and the white pith. If making orange-flavored shots, put the meat into a juicer and squeeze until you get the needed juice. Strain the pulp for a smooth Jell-O shot, or leave it in if you prefer. Set the emptied halves into the wells on a muffin tin.
5. Pour the fresh juice into a medium-sized mixing bowl. Pour in the vodka and stir. Add the ice water to the mix and stir again. Set the mixture into the refrigerator to keep it cold until you are ready to add it to the boiling water mixture.
6. Pour the Jell-O powder into a large mixing bowl. Slowly add the boiling water to avoid splashing. Stir until the powder completely dissolved. Periodically scrape the sides to make sure no powder remains stuck to the bowl.
7. Pour in the vodka mixture and keep stirring to mix the ingredients. As foam forms on the top of the mix, fold it back in to keep it from forming air bubbles as the Jell-O cures.
8. Pour the mixture into the orange shells. Fill each shell up to the brim. Set the muffin tin into the refrigerator and leave the Jell-O to set for four hours.
9. Press down on the Jell-O with your finger or the back of a spoon to test it. If it bounces back and jiggles, the Jell-O is ready to serve. If it slowly rises or your finger sinks into it, continue chilling for at least another hour.
10. Remove the shells from the muffin tin after the Jell-O sets and just before serving. Cut the shells in half to make wedges. Dust the edges of the rind with sugar to intensify the alcohol effect. Set them onto a decorative serving tray.
Tags: boiling water, bowl Pour, bowl Pour vodka, into refrigerator, mixing bowl, mixture into, ounces water
When planning a dinner party or other similar gathering, it is best to have the dishes planned out hours in advance to ensure all of the foods are properly prepared. Prior to the main course, you may wish to serve your guests a healthy dip for tortilla chips, vegetables, crackers and other assorted breads. There are several different types of spinach dip recipes, but the cold spinach dip is the quickest and most effective way to kick off your evening of culinary treats.
Instructions
1. Cut a medium-sized circle from the top of the loaf of bread, as you will be adding all of the ingredients once mixed. Continue hollowing out the bread until you have an adequate area for the mixture to be placed. Creating a spinach dip inside a bread bowl is a fun and edible way to serve this common appetizer.
2. Add the spinach to a medium-sized mixing bowl before adding anything else. Pour in the ingredients from the vegetable or dressing mix package. Mix these foods together until properly tossed.
3. Add the remaining ingredients to the mixed vegetables and spinach. Stir this combination thoroughly until the texture of the dip is consistent throughout the bowl.
4. Pour the mixed ingredients into the bread bowl until completely filled to the top. It is fine to overflow the hollow space in the bread with the mixture, as you may wish to cut up the pieces of bread for serving once all of the dipping items have been used.
5. Set the spinach dip mixture in a refrigerator for at least one hour to continue to chill. Select an appropriately sized serving dish to keep the spinach dip at a safe temperature.
Egg foo yong is a Western omelet made in an Asian style. Egg foo yong can be served for breakfast or brunch, or as a snack or appetizer, or as a side dish. This basic egg foo yong is easy to make, much like cooking the omelet.
Instructions
1. 2 tablespoons light soy sauce
1 tablespoon rice wine (or dry sherry)
1 tablespoon cornstarch
1 clove minced garlic
8 beaten eggs
1 minced medium onion
2 stalks thinly sliced green onions
3 tablespoons vegetable oil
1-1/4 tablespoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
2. In a medium bowl, mix the cornstarch and beaten eggs. Set the mixture aside.
3. In 1 tablespoon oil in a pan, stir fry the green onion and onion for 40 seconds on high heat, or when tender. Remove them from the heat.
4. Using the same pan, add the remaining oil. Turn the heat to medium and pour 2/3 of the beaten eggs in when the oil is hot. Return the Step 2 ingredients to the pan; sprinkle them on the cooking eggs. Cook for a few seconds until the eggs are almost set.
5. Pour the reserved beaten eggs on the "almost set" egg foo yong. Cook until golden brown. Transfer to platter.
6. Make the dipping sauce. Combine the sauce ingredients (first four ingredients -- soy sauce through the garlic) in a saucepan on high heat. Bring it to a boil and the simmer until thickened. Spoon the sauce into a dipping saucer.
7. Cut the egg foo yong into large serving pieces. Enjoy the original egg foo yong with its dipping sauce while hot. Serves four persons.
Roasting peppers in a bag cooks the skin until it becomes dark brown without fully charring or blistering. Use the thick, fleshy skin of yellow or bell peppers, since they're slow to burn. The end result from roasting is a tender, sweet pepper with a smoky flavor. After roasting, season with garlic and onion, garnish with fresh basil and serve with crusty Italian bread for a delicious appetizer or light dinner.
Instructions
1. Wash four large peppers under cool water.
2. Cut the each pepper's stem with a sharp knife and remove the core and seeds. Place the peppers in a baking pan lined with a sheet of aluminum foil.
3. Preheat the oven to 400 degrees Fahrenheit and place the baking pan directly onto the oven rack. Use grilling tongs to frequently turn the peppers until the skins are light to medium brown.
4. Remove the peppers from the oven and roast further by placing them in a food-grade plastic bag. Tie the bag in a knot to allow the peppers to steam. Let them sit for 15 to 20 minutes or until the peppers are dark brown.
5. Remove the roasted peppers from the plastic bag and place them in a medium-size bowl. Peel by hand any overcooked, charred skin and discard. Cut the peppers into strips with a knife and arrange them on a serving plate.
Brie cheese, named after the French district of Brie, can be served heated or cold.
How long to heat Brie cheese depends on what you will be using the brie for and the desired consistency. Brie is eaten in many different ways and is not always even heated. Some eat Brie by itself, without any bread or crackers. This is acceptable, but when it is served with bread or crackers it is polite to eat the two together. Brie can be used in many different recipes, some of which include the heating or baking of the Brie.
Baked Brie
Brie cheese is generally baked in an oven that is heated to about 400 to 450 degrees. When wrapping the Brie in a pastry or creating any similar type of recipe, you may want the Brie to be thoroughly melted. In this instance, you will heat the Brie for however long it takes your surrounding pastry or other ingredients to thoroughly cook. This will often be for about 20 to 25 minutes.
Warming Brie
If you are simply attempting to heat your Brie cheese to eat with crackers or bread, then you probably only want to provide warmed and somewhat softened Brie, rather than an entirely melted serving of Brie cheese. In this case, you can put the Brie in the oven at 400 degrees. Set your timer for only five to 10 minutes in order to achieve a nicely warmed cheese that will not be runny.
Brie Mixed with Other Recipes
Brie that is mixed into a larger recipe can be heated for any period of time that the recipe requires. Be aware that the consistency of the Brie will change depending upon the amount of time that it is cooked in an oven, slow cooker, skillet or cooking pot. Therefore, if the texture of the Brie is at all important to the recipe that you are utilizing, you will want to ensure that you monitor your dish and retrieve it from the heat at the appropriate time. If necessary, add the Brie a little bit later in the cooking process to prevent it from becoming runny.
Tags: Brie cheese, bread crackers, consistency Brie, heat Brie, many different, time that
Cracking sunflower seeds in your teeth and spitting out the hulls might be fun at an outdoor event, but it will not work if you need the kernels for a recipe. Aside from paying extra to buy shelled sunflower seeds from the store, you can use items in your kitchen drawer to shell the seeds--either raw or roasted--quickly and easily.
Instructions
1. Fill a plastic bag with no more than ½ cup of sunflower seeds so the seeds lie in a single layer when the bag sits on its side.
2. Seal the bag and gently roll the rolling pin over the seeds to crack the hulls.
3. Empty the contents of the plastic bag into a bowl of water so the hulls (shells) rise to the top and the kernels sink to the bottom.
4. Skim the shells from the surface of the water with a skimmer or slotted spoon.
5. Pour the remaining water and sunflower seed kernels into a colander to drain the water away. The kernels are now ready to be eaten or used in cooking or baking.
Cilantro, also known as “coriander” is a wonderful herb used to dress a variety of dishes, both for flavor and appearance. However, this semi-delicate herb has a tendency to spoil more quickly than even heavy cilantro consumers can handle, sometimes in as little as 48 hours. Here’s store cilantro for a week or so to as long as six months.
Instructions
1. To store the freshest cilantro, when you bring it home from the store, take the bundle apart, wash the leaves, remove any leaves that are not to your liking and re-bundle the cilantro all laid the same direction. Fill a vase with cool water to about the halfway mark on the vase. If you think about arranging roses, you will be on the right track. Upon re-bundling the cilantro, use a kitchen knife to remove about a half inch from the bottom of the stem. This will open the stems to accepting water, keeping the cilantro fresher for a longer period of time. Once you have cut the tips of the stems, place the cilantro into the vase of water the same you would if arranging flowers. Open a paper bag and turn it upside down, loosely placed over the top of the cilantro and vase. Put the vase full of cilantro, with the paper bag cover, into a refrigerator set at 45 degrees Fahrenheit. Repeat these steps daily until you have consumed all of the cilantro, or for a maximum of 10 days.
2. If you need to store cilantro for longer than 10 days, but do not wish to preserve it by drying it, take the leaves off of the stems, fill the cups of an ice tray with cilantro leaves, fill the tray with water, drowning the leaves, and freeze. After two days of freezing, remove the cilantro cubes from the ice tray and place them in a plastic freezer bag. Then put them back into the freezer. Thaw one cube at a time as needed for use. This storage method will last for up to two months.
3. To store cilantro for two to six months, you will need to dry the cilantro. Unbundle the cilantro, wash it, cut off a half inch of stem and re-bundle the cilantro with the stems facing in the same direction. Tie the bundle with a string or rubber band. Poke holes in a paper bag every two to three inches; holes make for better air circulation. Place the cilantro bundle in the hole-ridden paper bag. Twist the top of the paper bag closed and tie a string around the top to keep it closed with the cilantro inside. Place the bag full of cilantro in a dark place, such as a pantry or basement and leave the paper bag for a week to 10 days to dry the leaves. Once dry, gently shaking the dried bundle will cause pieces to break easily from the stem. Once dry, store the cilantro in an airtight glass jar.
Tags: store cilantro, cilantro with, full cilantro, half inch, re-bundle cilantro
Whiskey is a general term for any alcoholic beverage made from fermented grain mash. It is distilled to increase the alcohol content and usually aged in oak casks. Whiskey can theoretically be made from any grain, but commercial production is limited primarily to barley, corn, rye and wheat. The following steps will show distill whiskey.
Instructions
1. Mash the grain, and add water and yeast. This mixture is known as "mash" and allowed to ferment. At this point, the liquid is called "wash" and will be about 5 percent alcohol. Wash is similar to beer except it does not have hops and is not boiled.
2. Make whiskey with a pot still. A pot containing the wash is directly heated. Because alcohol boils at a lower temperature than water, the vapor has a higher concentration of alcohol than the liquid.
3. Condense the vapor from the pot still. This first distillation has an alcohol content of about 30 percent by volume. The process may be repeated to produce whiskey of up to 70 percent alcohol.
4. Distill the wash in a column still, also known as a Coffey still. A patent still consists of two columns. The first is called the analyzer and allows the wash to descend while steam rises through several levels. Each level of the analyzer is cooler than the one below it, causing the vapor in each level to become increasingly more enriched with alcohol.
5. Allow the wash from the analyzer to accumulate in a second column called the rectifier. The wash circulates here until it condenses to the desired concentration of alcohol. A column still can achieve an alcohol content of 96 percent.
Tags: alcohol content, about percent, column still, concentration alcohol, made from, percent alcohol
A mixture of fresh apples, nuts and spices make this apple cake a family favorite. Best of all it's made in a bundt pan and sprinkled with powdered sugar. No frosting! Follow this recipe to make this treat. .
Instructions
1. Sift 3 cups flour into large bowl.
2. Blend 1 tsp. baking soda, 1/2 tsp. salt, 2 tsp. cinnamon and 2 cups sugar to the flour, mixing well.
3. Set flour mixture aside.
4. Whisk two eggs and 1 1/2 cups oil in large bowl.
5. Mix in 2 tsp. vanilla.
6. Add dry ingredients to egg mixture slowly until well blended. Mix with a spoon. Do not use an electric mixer.
7. Peel 2 or 3 sweet apples and chop into small pieces to yield 3 cups.
8. Mix 2 cups chopped pecans and 3 cups chopped apples into cake batter.
9. Spray bundt pan lightly with cooking spray. A little extra spray in the bottom of the pan will help the cake come out of the pan after it cools.
10. Spoon batter into greased bundt pan and bake in preheated oven at 350 degrees for 1 hour or until dark golden brown.
11. Cool cake before removing from bundt pan. To remove cake from bundt pan, run a knife around the edges of the cake to loosen from the sides of the pan. Place a plate or cake platter over the top of the bundt pan and invert cake.
12. Dust cake with powdered sugar after it cools completely. The powdered sugar gives the cake a little extra sweet kick and looks beautiful against the dark golden brown cake.
Tags: powdered sugar, after cools, cups chopped, dark golden, dark golden brown, from bundt, golden brown
Corned beef and cabbage is considered a traditional meal served for Easter Sunday in rural Ireland after the meatless Lenten fast. The meat would most likely have been salted pork rather than the corned beef that is eaten today on St. Patrick's Day. The following steps will show make St. Patrick's Day corned beef and cabbage.
Instructions
1. Combine the brisket, salt and one gallon of water in a large cast iron or stainless steel pot. Ensure the brisket is completely submerged, cover and refrigerate for 7 days. The salt and water may be doubled, if needed.
2. Drain the brine and add one gallon fresh water, bay leaves and peppercorns. Bring the pot to a boil and reduce the heat to low or medium low. Simmer for at least 3 hours.
3. Prepare the vegetables. Peel and cube the potatoes, chop the onions and turnips, slice the carrots and quarter the cabbage. The cilantro should be finely minced.
4. Add the vegetables, except for the cabbage, during the last 45 minutes.
5. Put in the cabbage during the last 15 minutes and continue simmering until all the vegetables are tender. Remove the meat and allow it to rest for 15 minutes.
Tags: beef cabbage, cabbage during, cabbage during last, corned beef, during last, during last minutes
Smoked salmon can be used to make elegant appetizers.
Brining is a term used for the process of lightly salting meats, fish or poultry to impart flavor and improve texture. The technique may be used for cooking, smoking or drying foods, with only slight variations in the procedure. Salt is the primary ingredient, although sugar or another sweetener is generally used to mellow the flavor. Salmon is an excellent fish to experiment with because its rich and mellow taste complements many flavorings and is forgiving of errors.
Instructions
1. Lay out a large piece of cheesecloth or plastic wrap on your work surface. If you wish to use kitchen gloves, put them on before handling the salmon.
2. Place the salmon on the cheesecloth, skin side down. Feel for pin bones at the head end of the fillet. These 27 short, stubby bones are arranged in a row between the fillet's center line and the top edge. Remove them with fish tweezers, or a sanitized pair of stainless steel, needle-nose pliers.
3. Mix the salt, sugar and flavoring ingredients thoroughly in a bowl. Spread them over the surface of the salmon, taking care that the entire surface is covered. The flesh of the tail is thinner, so reduce the amount of salt mixture at the tail end.
4. Fold the cheesecloth or plastic wrap to hold the salt mixture in place on the salmon fillet. Place the fillet in a flat container with a lid, or in a long plastic bag. Refrigerate for 12 to 24 hours, depending on the desired strength of flavor.
5. Remove the fillet from refrigeration, and carefully rinse off the salt mixture with cool water. Blot the surface dry. Return the fillet to the refrigerator, uncovered, for at least 12 hours. This dries the surface and allows a thin skin to form, called a "pellicle," which retains the smoke flavor.
6. Smoke as directed, using either the hot-smoking or cold-smoking technique.
Tags: salt mixture, cheesecloth plastic, cheesecloth plastic wrap, plastic wrap
Guar gum can be used as a thickener in baked goods.
Guar gum, a source of fiber, is a white powdery substance derived from guar seeds. Often used as a food or cosmetic thickener, it is eight times stronger than cornstarch. Guar gum is typically used in foods such as ice cream, smoothies, puddings and soups because of its water-absorbing properties. It is only to be used in small amounts in food as it can bind necessary liquids in your stomach and intestines and cause serious health issues. Guar gum can be used in lotions, gels and cosmetics because of its ability to mix oil and water, says WebMD.
Instructions
1. Place guar gum in an empty salt shaker. Guar gum has a tendency to clump when added to liquids, so shake it into liquids while whisking at a high speed to keep your food smooth and thick.
2. Mix with liquids first. Small amounts of guar gum can give fruit smoothies a milkshake texture. Mix a pinch of guar gum with water or any other liquid used in your drink, and make sure all lumps are dissolved. Use ¼ tsp. for every quart of liquid to prevent gelling.
3. Use guar gum in bread, pastries or cake for a low-cost way to increase the volume of dough or batter. It also can be used in place of cornstarch in pie or pasty fillings to prevent the fruit from running.
4. Mix guar gum in dairy-based dressings for a thicker, more appealing appearance and texture, combining it with your liquid elements first.
5. Use guar gum when creating dry soup mixes. Follow your recipe exactly, and use ¼ tsp. for every quart of liquid used. The guar gum will bind to the water or broth, creating a luxurious and thick texture.
6. Use guar gum in gluten-free baking. The gluten in wheat acts as a protein binder in bread, creating a chewy texture. When you omit wheat from your recipe, your bread will fall flat. Guar gum will replace gluten as a binder, allowing you to achieve the same chewy results, says the Celiac Sprue Association.
Tags: every quart, every quart liquid, Guar used, liquid used, quart liquid
There is nothing like a great slice of pizza. But the problem is that one slice usually leads to two, which leads to four and before you know it, half the pie is gone! Add on toppings like extra cheese, sausage, meatballs, bacon and more, and the next morning you are suddenly astounded when you can't fit into your pants. But believe it or not, pizza doesn't have to be fattening; it can be healthy. Here's how!
Instructions
1. Lose the meat. Toppings such as sausage, meatballs, bacon and other meat-based products usually pack on the fat and calories. Skip those altogether, and you will drastically reduce the caloric intake.
2. Limit the cheese. While a lot of people like to order double cheese, many people don't realize that you can tell the pizza parlor to go "light" on the cheese, or even use part-skim milk mozzarella. Another option is to ask for Parmesan cheese. Parmesan cheese has a much lower fat content compared with standard mozzarella.
3. Get thin crust. Crusts come in as many variations as toppings--deep dish, thick crust, stuffed crust and of course thin crust. Dough has a very high caloric value and a fairly low amount of dietary fiber, meaning it takes the body some time to digest. (This is true of most white breads.) By getting thin crust, you will be consuming less dough. Some progressive pizza shops offer whole-wheat crust as well. This is also a better option than the traditional crust.
4. Load on the veggies! Another way to eat healthy pizza is to add vegetables as toppings. Vegetables have a very low caloric value and are high in fiber. Therefore your body burns more calories while trying to work off that fiber.
5. Buy frozen pizza. While it may be hard to get healthy pizza from Domino's or Pizza Hut, scanning your grocer's freezer is a great idea. Smart Ones, Healthy Choice and South Beach are all brands that produce a frozen pizza that is lower in calories than those from your local pie shop.
6. Create your own. The best way to decipher everything that is in the ingredients and to make your pizza as healthy as possible is to make it yourself. If you don't want to make your own dough, you can usually buy it from your local pizza shop uncooked. Then simply let it rise and spread it thin on the pan so there is not too much dough in the crust. Then place sauce and toppings as you desire and place it in the oven at 425 degrees for 15 minutes. Remove when the cheese is golden brown and let cool. Congratulations, you now have some great ideas on eat healthy pizza!
Tags: healthy pizza, thin crust, caloric value, from your, from your local, frozen pizza
Barbacoa is a traditional dish that, in its original form, consisted of a whole animal (usually a sheep or goat) roasted over an open fire or in a leaf-covered pit. Beef barbacoa is popular in the northern part of Mexico and in the US. One type is even prepared with the head of the cow. Pork barbacoa, or cochinita pibil (pit-style pork), is traditional in the Yucatan. If you would like to try this dish, but you don't think you can get away with lighting a fire or digging a pit in your backyard, never fear. This modern version is prepared in a slow cooker.
Instructions
1. Chop the pork into large chunks. Place it in a Ziplock bag with the beer, lime juice, ground cumin, jalapeno, onion, salt and pepper. Marinate overnight in the refrigerator.
2. Remove the pork chunks from the marinade and pat dry, reserving the marinade. Heat the oil in a heavy skillet and brown the pork chunks.
3. Place the browned pork in the slow cooker. Pour the reserved marinade (onions and all) over the top. Cook on low for eight hours or until the pork is completely tender and falls apart into shreds. Add more beer as needed, either to the slow cooker or to the cook.
4. Shred the pork with two forks. Sprinkle the fresh cilantro over the pork and mix it in.
5. Serve up the tasty shreds on a warm tortilla, either flour or corn. Top the barbacoa with salsa or guacamole (or both), if desired.
Before you purchase cyser, you might want to know what it is. Ferment apple cider with honey to create cyser. "Ninety-nine bottles of mead on the wall, ninety-nine bottles of mead, take one down and pass it around, 'cause it's cyser after all." Cyser is not widely available; so you may have to search to find it.
Instructions
1. Visit select Whole Foods Markets to purchase cyser in the autumn. Call before you go to check availability. If Whole Foods doesn't have it in stock, request a special order.
2. Taste cyser before you purchase it while touring a local vineyard or meadery. If the vineyard offers cyser, it'll usually be made in small batches in the fall. In the U.S., California, Colorado, New York, Washington and Michigan have the most meaderies.
3. Buy cyser online at Rabbit's Foot Meadery, Medovina, Earle Estates and Blacksnake Meadery. Read the website information carefully because state laws restrict shipping areas.
4. Ask for cyser at your local pub or liquor store. Remember that cyser is apple mead, and mead is honeyed wine, so cyser is considered wine.
5. Purchase your own ingredients for cyser and make a batch at home. See our Resources section below.
6. Pour the cyser and enjoy this ancient drink with an old-fashioned drinking song. "Ninety-eight bottles of mead on the wall, ninety-eight bottles of mead, take one down and pass it around."
Tags: bottles mead, bottles mead take, bottles mead wall, down pass, down pass around
Over my years of camp counseling there was always one meal that I knew I could look forward to at least once a week. That meal was the potato bar. Now, after living in Idaho and seeing how the true potato lovers fix up their spuds, I have a sure fire way to please your whole family with this simple to put together potato bar.
Instructions
Set Up a Potato Bar
1. Your first step is to prepare your potatoes. Now, there are a lot of different ways to cook your spuds. What I recommend is to cover your potato in tin foil and just sit it on the oven rack for an hour and a half at about 350 degrees. Once the potatoes are done, cut them lengthwise as shown in the picture above and use a spoon to scoop out all of the insides into a bowl. Be careful not to break the skin as that will become the bowl to put the potatoes back into. In the bowl of potato innards place about a half of cube of butter, 2 tablespoons of garlic salt and onion salt, pepper and kosher salt for every 4 large potatoes. Mix well. Add milk to your desired consistency.
2. Next, scoop the potato mixture back into the potato shells and set on a plate. That's all you have to do with the potatoes. If you really want you can just throw the whole potatoes directly out of the oven on the plate for a more rustic potato bar, but I tend to like the twice baked potato that we made in step one.
3. Now it's time for the topping. Put out taco meat, cheese (both shredded and nacho), diced tomato, olives, bacon, sour cream, chives, and whatever else you have ever imagined putting on a table. Add some lettuce and tortilla chips so that people can choose to opt out of the potato and make a taco salad instead to give variety.
4. Now it's time to ring the dinner bell. Your hungry mouths can choose everything from a potato with plain butter and salt, to a completely loaded spud to keep them satisfied for the rest of the night.
Orange Roughy is a fish that is relatively new to the diet as it wasn't discovered until the 1970's. It is a very long-lived deep water fish that doesn't start to reproduce until it is 20 years old. Although it can be found in the Atlantic from Nova Scotia to the Mediterranean, the largest Orange Roughy catch comes from New Zealand. Its white and delicate flesh lends itself to a variety of preparation methods.
Instructions
1. Grill Orange Roughy. Season the fish with salt, pepper and lemon. The grill should be very hot, and you should use a fish grilling basket because Orange Roughy's texture is very flakey and tends to fall apart when cooked directly on the grill. Four minutes per side cooks the fish entirely.
2. Broil Orange Roughy about 3 inches from the heat source for about 6 minutes. A Cajun seasoning will go a long way to enhance the flavor of grilled Orange Roughy. You will want to thoroughly spray the broiler pan with a non-stick coating to prevent the fish from sticking.
3. Microwave lightly seasoned Orange Roughy until it flakes with a fork. Be careful of the time because microwave ovens differ greatly. After about four minutes begin checking every thirty seconds or so.
4. Bake Orange Roughy in a 400 degree oven for 10 to 15 minutes with a fork until it flakes. Thoroughly spray the baking dish with a nonstick coating. Cover the baking dish lightly with aluminum foil for best results.
5. Marinate Orange Roughy in an olive oil based mixture to which you add aromatic vegetables and poach for 8 to 10 minutes. See sources below for specific recipes.
6. Batter fry Orange Roughy using a cornmeal batter in a shallow fry pan and serve with French fries for a wonderful fish and chips meal.
Tags: Orange Roughy, baking dish, fish that, until flakes, with fork
The avocado is a high-protein food that is very common in Mexican and Spanish dishes. It is used as a dip to make guacamole and it can be cut in slices to accompany many foods.
Features
When avocados are at their peek ripeness, they are creamy with an almost buttery taste. Once they begin to turn brown, they lose their fresh taste and appeal.
Brown Color
Avocados turn brown for two reasons, if they are bumped or dropped, they can bruise, and when they are cut open and oxygen hits the "meat" they begin to oxidize and thus turn brown.
Significance
Once an avocado is sliced open, it will begin to turn brown within hours. When making any recipe that includes avocados, make sure it is something that will be consumed within a few hours.
Considerations
It is not a good idea to eat avocados once they turn brown since they will not taste as well and the browner they get, they can begin to smell rancid.
Tips
When making guacamole, after you have mixed all your ingredients, put one of the avocado seeds back in with the guacamole, this will keep it greener longer. Lime squeezed in the guacamole will also keep it fresher. Fresh lemon juice will preserve avocados stored in the refrigerator.
Tags: they begin, turn brown, begin turn, begin turn brown, turn brown, When making
Finger foods are a great way to introduce kids to German cuisine for fun or educational purposes. Whether at school or for a German-themed party, finger foods cut down on mess, allow more informal socialization and are fun to eat for children. Classic German foods can range from the familiar, like chocolate cupcakes, to the not-for-everyone, like sauerkraut appetizers.
Features
The traditional basic elements to German cuisine are grains and cattle, their agricultural staples. Foods that involve wheat, barley, beer, butter, milk, beef and cheese are widely found in German cooking. For kids, avoid the beer and wine ingredients, naturally. Sweet desserts such as stollen, gingerbread and chocolate cake also have roots in German holiday cooking.
Miniature Bratwurst
In the Midwest, miniature bratwurst can be found in supermarkets or party food stores along with cocktail hot dogs; they form the starting point for this recipe. If you cannot find them where you live, use regular bratwurst and cut into 2-inch-long sections before cooking. To cook, soak in a diluted vinegar and onion marinade, heating to a simmer, and then grill the brats over charcoal. (Traditionally, they are cooked in beer, but that can be skipped for a kids' food.) Place in miniature hard rolls, or Kaiser rolls in a pinch, and serve with brown mustard and pickles.
Sauerkraut Meatballs
These classic meatballs combine meats and sauerkraut for a wonderfully German finger food. Canned sauerkraut, finely chopped ham and corned beef mixed with chopped onion and garlic are the basis for this recipe. Brown the onion, garlic and meats in butter and flour, then add egg, seasoning salt, sauerkraut, Worcestershire sauce, parsley and beef stock to cook. When done, roll into small balls and coat in crushed crackers with more egg and water. Deep fry in oil for a few minutes until golden brown. See the Resources section for details.
German Onion Pie
This recipe begins with pizza dough, pressed into a large cookie sheet. Fry about 2 1/2 lbs. of sliced white or yellow onions in butter until they are transparent but not brown. Beat four eggs with flour, caraway seeds, salt and a pint of sour cream, and then mix in the fried onions. Pour the mixture evenly into the dough on the cookie sheet, and bake at 350 degrees for 40 to 50 minutes. Cut into small squares and serve warm. See the Resources section for details.
Stollen Bites
Stollen is a sweet pastry-style bread with candied fruits in the dough. See the Resources section for a stollen dough recipe. When the dough has risen, form it into small ovals, about 2 or 3 inches long, and fold each in half lengthwise. Bake at 325 degrees for 10 or 15 minutes, until golden brown. While still hot, brush the baked pastries with butter and dust them with sugar. You can add more candied fruits on top if desired.
Black Forest Mini Cupcakes
Use a miniature cupcake pan for these instead of a full-size pan. These are chocolate cherry cakes, in essence, something most kids will snap up. Instead of cherry liqueur, cocktail cherry juice will substitute. Make chocolate cupcakes from your favorite recipe or the one in the Resources section. (If adapting a full-size recipe, cut down the baking time and oven temperature by five minutes and 50 degrees.) Then, hollow out a spoonful from the top of the cupcake, drop in a few cherries from cherry pie filling, and surround them with cherry juice. Replace the tops of the cupcakes before frosting. Use whipped cream frosting with a touch of cherry juice for flavor, and top with chocolate sprinkles and a maraschino cherry on each.
More Finger Foods
Complete your table with bowls of hard pretzels and several mustards for dipping. You also can serve a store-bought cheese ball covered in nuts with buttery crackers for another snack food that fits right into the German food ethos. Dishes of pickles are traditional German garnishes, including other pickled vegetables like beets, green beans and garlic. Add a rich, dark rye bread cut into cocktail-size pieces and serve with cream cheese spread, butter or sliced cheese.
Chitterlings, or chitlins, are pigs intestines that are finger-cleaned of debris and fecal matter before they are cooked and consumed. Cleaning chitterlings completely is the key to enjoying this soul food delicacy.
Instructions
1. Thaw the chitterlings completely (if frozen) overnight in the bucket in which they are packed.
2. Par boil (pre-boil) the chitterlings at least 5-10 minutes in boiling water before you clean them. This will kill any additional bacteria or germs that are in the chitterlings. You can also add half a capful of chlorine to the water as you wash the chitlins. This will also help kill any bacteria. Rinse the chitterlings thoroughly afterwards to eliminate any traces of the chlorine.
3. Separate the membrane from the chitterling. The membrane is the clear, thin piece of fat that is attached to the chitlins. Use your fingers or any tool that will allow you to do a thorough job.
4. Wash the chitterlings using two sinks. Separate the membrane and wash the chitterling under running water on one side, and then place that cleaned chitterling into a sink full of clean water on the other side.
5. Repeat the above step at least three times, or until the water does not feel greasy and is no longer cloudy. Alternate sinks to make clean up easier.
6. Wash all surfaces that have been touched by the chitterlings or its juices. Sanitize all surfaces with chlorine.
7. Dispose of the chitterlings refuse. Put it in a plastic bag, seal the bag and placing it in a trash can. When you're done, wash your hands completely to kill any germs.
Tags: chitterlings completely, Separate membrane, This will
Garam masala, also known as all-spice powder or Indian curry powder, literally translates to "hot spice." The mixture is made from several spices, resulting in an intense, flavorful spice blend. Garam masala is used in many types of curry and as a general seasoning for vegetables. The blend has a fragrant aroma that delights the senses and a taste that cannot be matched. Mix your own spices rather than purchasing a pre-mixed product in order to get the freshest and most intense flavor.
Instructions
1. Toast cumin seeds, coriander seeds, cardamom seeds, black peppercorns, crushed cinnamon and whole cloves in a dry skillet over medium-high heat. Stir occasionally.
2. Continue toasting until the spices have darkened several shades but have not begun to char. This takes approximately 10 minutes. If necessary, lower the temperature of the burner to keep the spices from cooking too fast. They should be giving off a sweet and smoky aroma.
3. Remove from heat and allow the mixture to cool completely. Do not cover the mixture, as this will keep the moisture from escaping and affect the quality of the mix.
4. Grind the mixture using a coffee grinder or food processor until it becomes a fine powder.
5. Stir in the nutmeg and saffron. Mix well.
6. Store in an airtight container in a cool, dry location for up to three months.
Bubblegum, a delicious, chewy treat that can be enjoyed by people all ages, can be made at home using ingredients from the supermarket and specialty craft and cooking stores. This can be a fun project to enjoy with a child. This recipe takes about 20 minutes to prepare and yields approximately half a pound of bubble gum.
Instructions
1. Combine 1/3 cup gum base, 2½ tablespoons of corn syrup, 1 teaspoon of glycerin, and ½ teaspoon of citric acid in a microwave safe bowl. Place in the microwave and heat on high for one minute.
2. Remove the bowl from the microwave and stir. If the mixture isn't completely melted, heat for an additional 20 seconds, or until a soft, gooey consistency is obtained.
3. Drape a flat cotton sheet over a flat work surface, such as a table top. Pour ¼ cup of powdered sugar onto the sheet. Form a small mound and create a depression in the center.
4. Add six drops of flavoring into the gum mixture and stir well. Pour the gum mixture into the depression in the powdered sugar. Knead the two together, adding more powdered sugar as needed. Continue for 10 to 15 minutes, or until the mixture is stiff.
5. Roll the gum mixture into a long cylindrical cord shape. Cut into bite sized pieces using scissors. Coat each individual piece in powdered sugar. To store, wrap pieces individually in wax paper.
Tags: powdered sugar, Make Bubblegum, mixture into
Pomegranate juice can be used to make a great-tasting seasonal wine that is good for the holidays. The recipe is fairly easy and can be a project for a first- time winemaker. This recipe makes 1 gallon of pomegranate wine, and uses champagne yeast, which gives the flavor a little extra sparkle. The tart, delicious wine takes around a year to ferment and makes a great Christmas treat or gift.
Instructions
Make Wine From Pomegranate Juice
1. Sterilize all of your equipment with a vinegar scrub (1 cup vinegar per gallon of water) and a thorough rinse.
2. Bring the water to a simmer. Then add the flaked barley. Simmer for six hours.
3. Place a strainer over the mouth of the carboy and pour the barley water into the carboy so that the flakes remain behind.
4. Add the pomegranate juice, sugar and citric acid to the carboy. Stir the mixture well. Put the top on the carboy and allow the mixture to cool for eight hours.
5. After the mixture has cooled, add the nutrient. Stir it well. Then let it sit for 24 hours.
6. Sprinkle in the champagne yeast. Finally, insert the blowoff tube into the mouth of the carboy and allow the pomegranate wine to age for 12 months.
Tags: carboy allow, champagne yeast, From Pomegranate, From Pomegranate Juice, Make Wine
Finger foods are popular for parties, they allow guests to sample small bites without preparing an entire plate of food and the small portions mean that guests aren't sticking their hands into a chip bowl or otherwise spreading germs. Impress your friends and family with easy-to-make traditional and gourmet finger foods for your next gathering.
Savory Pesto Pita Chips
Line a baking tray with pita bread and spread a thin layer of fresh bail pesto on the top of each one. If you don't know make pesto, it's generally available at the grocery store deli counter when basil is in season, and canned varieties are in the Italian foods aisle, near the pasta sauce. Sprinkle freshly grated Parmesan on the pita bread and cook in the broiler until the cheese just starts to brown.
Once they're cooled, use a pizza cutter to slice each pita into 8 wedges and serve them with a bowl of hummus on the side for dipping.
Party Kabobs
Just about anything can be skewered. Marinate strips of pork or chicken in barbecue or Teriyaki sauce, then thread them onto a skewer for grilling. White button mushrooms, chunks of eggplant and cherry tomatoes can be brushed with olive oil and herbs, then grilled to perfection. Even fresh fruit can go on a kabob. Melon balls, strawberries and grapes make a beautiful treat and the sticks keep people's fingers out of the fruit bowl.
Deviled Eggs
Deviled eggs are one of the most common party finger foods. Slice hard-boiled eggs in half and remove the yolks, placing them into a separate bowl. Lay the egg whites on a deviled egg tray, with the depressed area facing upward. Combine the yolks with equal portions of mayonnaise and mustard until it forms a paste then spoon the mixture into the empty egg white halves. Serve cold.
There are several variations on deviled eggs: Sprinkle them with paprika for a garnish, top with chives, or add pickle relish to the yolk mixture.
Roasted Asparagus
Roast asparagus stalks in a covered glass baking dish with butter or chicken stock. Be careful not to overcook them.
Use the pop can of Pillsbury crescent rolls and cut each triangle into thirds. Cut the asparagus stalks into 3-inch lengths and wrap each one in a piece of crescent roll dough, then add a toothpick. Bake at 350 for 10 minutes until the crescent rolls are done.
A delicious variation of this recipe includes sprinkling fresh crumbled bacon on top of the crescent rolls and wrapping them up with the asparagus.
Tags: crescent rolls, them with, asparagus stalks, pita bread, tray with
In tropical countries where fresh coconut with a straw is sold by street vendors, coconut water is popular as a refreshing, nourishing drink. It is a natural sports drink already attuned to our nutritional needs. Coconut water has the same electrolyte balance that we have in our blood. The best tasting coconut water comes directly from the coconut. Once the coconut is opened, the water begins to ferment and loses its nutrients as well as its flavor. From the moment it is exposed to air, coconut milk is susceptible to bacterial growth. The packaged coconut water that is now available in some stores is pasteurized like milk. It is not as delicate as it is when fresh. There is a process to bottle coconut water that comes closer to its fresh taste.
Instructions
Bottling Coconut Water
1. Select organic coconuts, if you can, that have a rich brown shell. The lighter the shell is, the less mature the coconut is. Coconuts produce the most water when harvested after nine months. Carefully inspect coconuts for cracks or mold; do not choose those. Lift and shake the coconut to see if it is dry. It should be heavy with juice. Inspecting the coconuts is important. They continue to breathe once picked. The quality and quantity of water inside can deteriorate if stored in warm temperatures during travel.
2. Wash the coconuts in cool, sanitized water. One way to sanitize your tap water is to add 1 tbsp. bleach to 4.5 L of water. Let the coconuts dry on a sanitized plastic cutting board or likewise clean surface.
3. Hold the coconut up and cut a small, round incision at its top.
4. Pour coconut milk through a sanitized silk screen or cheesecloth into a sanitized glass jar or container. Put a lid on the container once done.
5. Store the coconut water in a freezer cooled to 4 degrees C, or 39 degrees F.
6. Serve coconut water over ice.
Tags: coconut water, Bottle Coconut Water, coconut milk, Coconut Water, coconut water that, that have, water that
Does the thought of smoked Gouda set your taste buds on fire, or will plenty of cream cheese on a bagel satisfy your need for cheese? Whichever you prefer, explore your passion for this delicious dairy staple by making a batch of your own. Cheese making, while labor-intensive and time-consuming, doesn't require pricey tools and equipment, and you won't need a special formula or alchemy to whip up both yellow and white versions -- all that's required to make the former is yellow food coloring. That stated, grab the crackers and you'll be enjoying your own brand of cheese within 48 hours.
Instructions
Say Cheese
1. Create a "starter culture" by allowing buttermilk to settle for six to eight hours at room temperature to produce a thick starter mix. Refrigerate the culture for your first and successive forays into cheese making.
2. Pour the gallon of milk into a large cooking pot the following morning. Whisk a quarter-cup of the starter culture into the milk, returning the rest to the refrigerator. Cover the milk blend and let the liquid marry at room temperature for several hours. Avoid direct sunlight.
3. Heat the mix slowly over a low temperature until your thermometer indicates 86 degrees Fahrenheit. Add yellow food coloring if you want yellow cheese rather than white. Meanwhile, dissolve the rennet tablet into two tablespoons of cold (not hot) water.
4. Heat the milk broth to 88 to 90 degrees Fahrenheit before adding the dissolved rennet. Whisk for five minutes to combine. Cover the pot and remove from stove, leaving the mixture to marry for at least half an hour undisturbed before uncovering and probing the curd with a knife to see if it's firm. Cut the curd into half-inch cubes.
5. Mix the curd (don't squeeze) with your hands to separate it from the whey. Expect to spend about half an hour doing this. Place the pot back on the stove and slowly raise the temperature of the curds and whey over a 20 to 30 minute period until the thermometer reads 102 degrees Fahrenheit. Cook for an hour, gently stirring every five minutes with a wooden spoon. Remove the curd/whey mix from the heat when it appears firm. Stir the mix infrequently over the next hour as it congeals.
6. Line the colander with a double layer of cheesecloth. Strain the curds from the whey. Salt the cheese and tie it up in the cheesecloth. Use your hands to squeeze out whey and rotate the cheese in the colander over the next several hours. When it's reached the right consistency, remove the cloth. Allow the cheese to dry at room temperature for eight hours before slicing and serving, or wrap the cheese in plastic and refrigerate it for a time to further age it.
Tags: degrees Fahrenheit, room temperature, eight hours, five minutes, food coloring, from whey
Marinate salmonbefore grilling it to get a moist and delicious meal. Make marinade several hours before grilling time to give the fish plenty of time to soak up the flavor. Use fresh ingredients for the marinade to achieve the best flavor and quality sauce.
Instructions
1. Peel the brown skin from the ginger. Grate 1 tbsp. of ginger into a large bowl, using a fine grater or chop it finely with a chef's knife.
2. Mince the shallot into very fine pieces. Process the shallot in a food processor if you cannot chop it fine enough with a knife. Add the onion to the bowl.
3. Put the garlic in a garlic press. Crush the garlic over the bowl to catch all of the pieces and any juice.
4. Add the white miso paste, rice vinegar, soy sauce and sesame seed oil in the bowl. Use a whisk to mix the marinade until it is well combined.
5. Place the salmon in a baking dish that is just large enough to hold the fish. Pour the marinade over the salmon. Cover the dish with plastic wrap and place it in the refrigerator.
6. Marinate the salmon for 45 minutes or longer. Turn the salmon one time, halfway through the marinating time.
7. Cook the marinated salmon on a preheated grill for 10 minutes. Flip the salmon halfway through the cooking time. Do not over cook the salmon--it will get dry and can burn.
Tags: before grilling, halfway through, Marinate salmon
Use dehydrated peppers instead of fresh peppers in many recipes.
Drying food allows you to preserve it without the need of canning equipment or ample freezer storage space. Hot peppers dehydrate well, and these spicy vegetables lend themselves to many uses once dehydrated. Hot peppers add color and spice to cooked dishes or can be ground and used as a seasoning. Most hot pepper varieties dry well, though smaller pepper types dry out more quickly. Dehydrate hot peppers whole so that they retain much of their spicy flavor.
Instructions
1. Wash the peppers under cool, running water. Scrub lightly with a vegetable brush to remove dirt if necessary. Allow the water on the peppers to dry before proceeding.
2. Thread a sturdy needle with unflavored dental floss. Alternately, use fishing line instead of floss. Tie the other end of the floss to a 3-inch length of dowel rod, which prevents the peppers from sliding off once strung.
3. Push the needle through the upper portion of the pepper, just below the stem. Slide the pepper down the string until it rests on the dowel, then thread a second pepper onto the needle. Repeat until all the peppers are strung.
4. Hang the string of hot peppers in a well-ventilated, warm area to dry. Drying takes approximately two to four weeks depending on humidity and temperature.
Chicken broth can work well in almost any type of soup.
Chicken broth, with its comfortingly familiar flavor, makes an excellent base for a wide range of soups. You can use it for basics such as chicken noodle soup, or let it add an extra element of flavor to others, such as potato leek soup. Unlike chicken stock, chicken broth does not gain its flavor only from the bones or remnants of a chicken. Instead, it also includes chicken meat. When you finish making the broth, you can use this meat in other recipes.
Instructions
1. Rinse the chicken under cool, running water and trim off any excess fat. Place the chicken into a large pot.
2. Cut the onion into quarters and the carrots and celery into approximately 1-inch pieces. There is no need to chop the vegetables more finely as this is sufficient for them to release their flavor. Peel the cloves of garlic. If you have a leek on hand, it can add extra flavor to your broth. Clean it thoroughly and then cut it into chunks.
3. Add the peeled garlic cloves and the chopped onion, carrots, celery and leek to the pot containing the chicken. Add spices of your choice. Typically, these spices include whole black peppercorns, bay leaves, parsley or thyme; however you can vary the selection based on what you have on hand and your personal flavor preferences.
4. Fill the pot with enough water to completely cover the chicken and all the other ingredients. Bring the water to a rolling boil, and then skim the liquid. Reduce the heat to bring the mixture to a simmer.
5. Simmer the broth for approximately 90 minutes. Skim it frequently during this time. When it is done, strain the broth.
Shrimp are at the heart of this tasty shrimp stew.
Rich, aromatic brownish-red gravy, delicately sauteed onions and peppers, tender mushrooms and potatoes with succulent shrimp can only point to an all-time southern Louisiana favorite---Cajun shrimp stew. Served in fancy restaurants and small diners alike, the key to this popular dish is its rich, distinct seafood flavor, which comes in part from the shrimp. For this recipe, the best shrimp to use are fresh, medium-sized Gulf shrimp. The addition of cooking sherry and gumbo file also adds to the seafood flavor of this stew.
Instructions
1. Melt butter in the soup pot on medium-high heat. Stir in onion, bell peppers, celery and garlic. Sautee until tender.
2. Slowly add in the flour. Stir continuously until flour, butter and vegetable mixture begins to brown.
3. Add cooking sherry, stirring constantly. Once the mixture begins to thin into a gravy-like texture, add the can of stewed tomatoes. Stir, add water and then reduce heat to medium. Cover and let cook the mixture for about 30 minutes.
4. Add potatoes, carrots, mushrooms, thyme, cayenne pepper, sage and gumbo file. Stir well. Cover and allow to cook for 30 more minutes on medium heat or until carrots and potatoes soften.
5. Add 1 lb. shrimp, stir and allow to cook on low for approximately 20 minutes. Do not allow stew to cook much longer than this after you add the shrimp because you run the risk of overcooking them.
Use butter to create delectably soft and creamy brownies.
You can opt for butter as an ideal replacement for oil to prepare brownies without any misgivings. Butter lends a rich, creamy flavor to brownies. It produces a moist, soft texture that makes the dry, cake-like consistency of brownies a thing of the past. Appropriately replace oil with butter in your brownie recipes to prepare delicious brownie desserts.
Instructions
1. Use a substitution ratio of 1 cup of butter for 3/4 cup of oil when replacing butter with oil. Refer to your recipe or brownie mix package, for instructions on the amount of oil required.
2. Soften the butter before mixing it with other ingredients such as sugar, so that it blends well. Take the butter out of the refrigerator, and place it outside at room temperature for at least one hour to let it become soft and smooth naturally. If you want to soften the butter quickly, cut it into small cubes to enable it to reach room temperature within 10 minutes.
3. Set your oven timer two minutes longer than the stipulated duration. Brownies baked with butter need a slightly longer time to cook than those prepared with oil, to prevent them from turning flaky.
There are different types of vinegar bottles for different types of vinegar. Each bottle is selected by the vinegar seller either for practical reasons or to reflect the quality of the vinegar. Once you buy the vinegar, however, you can move it to any bottle that meets your needs.
Economy Size Bottle
Large plastic one-gallon jugs serve as economy-size containers for vinegar. Inexpensive white vinegar is the type most often found in these jugs on supermarket shelves, but special ordering will allow you to find one-gallon sizes of other types of vinegars, such as red wine vinegar, rice vinegar and apple cider vinegar. Buying vinegar in the economy size is good for those who use vinegar as a cleaner, for restaurants that go through a lot of vinegar at a time and for frugal consumers. A benefit of keeping vinegar in a plastic bottle is that the bottle is unlikely to break or shatter if dropped. Some people don't like to store vinegar in plastic bottles, because its acidity may cause the plastic to leech into the vinegar. However, household vinegar stored in plastic is generally considered safe for consumption.
Tall, Slender Bottle
Use fancy bottles for decorative vinegar storage.
Some vinegars are costly to make and highly regarded and are therefore sold in smaller amounts. Sometimes these vinegars are simply sold in small-sized bottles about 10 inches tall and two inches in diameter. However, tall, slender bottles are popular for high-quality and gourmet vinegars for two reasons. First, slender bottles look more graceful and therefore create a fancy image for the gourmet product being sold. Second, slender bottles give the illusion of being bigger than they are, so the higher prices on the fancy vinegar are less shocking to shoppers. Regardless of the reason, slender bottles are used to contain high-quality and specialty vinegars, including long-aged vinegars and herb-infused vinegars. Many of these bottles come with a plastic cap with a slit opening that helps regulate how much vinegar is poured at one time
Stout, Practical Bottle
A stout bottle is a practical choice for vinegar.
Lots of everyday vinegar bottles leave out both pomp and frugality and opt instead for a practical glass bottle that is easy to store, pour and refill. These generally hold at least 16 ounces of fluid and are sturdy enough to withstand a short fall without breaking. These stout bottles become small at the mouth---about an inch in diameter--so you have more control while pouring. You might not put stout vinegar bottles on display next to your slender ones, but they fit well on a food storage shelf and can hold a lot more vinegar than they appear to. Some types of vinegar you'll find in these bottles are apple cider vinegar, malt vinegar and wine vinegar.
Tags: slender bottles, bottle that, types vinegar, vinegar bottles, apple cider, apple cider vinegar
No pub is complete without Guinness, Ireland's famous "meal in a glass." Guinness is a dark, full-bodied stout with a creamy head, that, when poured properly, goes down like a melting scoop of ice cream after a satisfying meal. If you want to pour, enjoy and buy Guinness like the Irish, follow these tips for a great glass of stout.
Instructions
Bottled or Canned Guinness
1. Accept the fact that this is not going to be the best way to enjoy Guinness, which of course is on the tap, but life without Guinness is impossible, so a bottle or a can may be second-best but better than no Guinness.
2. Hold the can/bottle and the pint glass sideways. As you pour out the Guinness, keep turning the glass with your wrist.
3. See that the glass is 3/4 full. Take a break and let the Guinness settle. Pour the rest, leaving a foamy head.
Guinness on Tap
4. Go to Ireland. If you can't go to Ireland, at least go to an Irish pub. If an Irish pub is not available, at least go to a pub where they have the sense not to serve stout cold.
5. Fill the pint glass at a slight tilt until it is 3/4 full.
6. Put the glass down and let it settle. This step should not be rushed. Any customer obnoxious enough to ask "Where's my Guinness?" during the settling process should be shown the door. He does not have enough respect for Guinness to be served in your establishment.
7. Top off the Guinness. let it settle again. The foam head should be just above the glass.
Drinking Guinness
8. Drink your Guinness slowly. Discuss philosophy, football, politics or Guinness, but make sure your discussing is intense and interesting. There can be no Guinness without lively conversation or lively conversation without Guinness. If you drink alone, talk to yourself.
9. Sip just the dark liquid of the Guinness, preserving its foamy top.
10. Get ready for the final flourish. If your Guinness was poured properly and drunk properly, there should be a little foamy ball at the bottom. Swallow it and enjoy; it should taste like melting ice cream.
Tags: without Guinness, enjoy Guinness, Guinness Ireland, Guinness settle, like melting, lively conversation, pint glass
Smoked fish works well as an appetizer or a meal. Salmon and trout are perennial favorites for use in the hot smoking process because of their high oil, or fat, content. Smoke evenly penetrates high-fat fish so they absorb more smoke flavor and are not as likely to dry out as leaner fish. But all fish can be smoked. Commercially made fish smokers are available, but not necessary. Smoke your own fresh fish using a simple charcoal barbecue grill.
Instructions
1. Soak hardwood chips in tap water until they are fully saturated. Use woods such as hickory, oak, apple, maple, beech, birch, alder or ash. Hardwoods burn for a long time and give good color and taste to the fish.
2. Put two cups of Kosher or sea salt, two cups of dark brown sugar and one gallon of water into a large plastic or glass container. Stir the brine until the salt and brown sugar completely dissolve, then add any additional desired spices such as bay leaves, seafood seasoning, fresh garlic or black pepper. Use one gallon of brine for every four pounds of fish.
3. Place the fish fillets in the brine and soak them overnight. Cover the container and place them in the refrigerator. Leave enough room in the container for the brine to circulate through and around the fish pieces.
4. Drain the brine from the fish fillets and pat them dry with paper towels. Set them aside while you prepare the charcoal grill.
5. Put charcoal briquettes in the barbecue grill and ignite them, following the manufacturer's instructions. Let the briquettes burn down to a low heat and push them to one side of the grill.
6. Cover the hot briquettes with wet hardwood chips. Brush the grilling rack with canola oil and replace it in the grill over the briquettes and chips. Keep the briquettes covered with wet chips during the process. Adjust the air flow holes on the top of the grill cover to maintain a constant smoldering low temperature and prevent flames.
7. Lay the fish on the grilling rack about 6 inches from the briquettes, skin side down. Place an oven thermometer inside the back center of the grill.
8. Brush the tops of the fish fillets with a generous coating of oil. Place the lid on the grill and allow the fish to sit in the smoke for 90 minutes at 175-degrees Fahrenheit, or until the fillets are an even brown color. Lift the lid every 30 minutes and baste the fish with oil to prevent the fish from drying out.
Tags: fish fillets, barbecue grill, brown sugar, charcoal grill, grilling rack, hardwood chips
Buying books for others can be a challenge, and all too often we are in the position of needing to buy one as a gift. Families have been known to restrict gift giving time to be a book exchange helping to limit spending costs, or sometimes there is a reader in the family who loves spending time with a good book. "Older" is a subjective word, so for the purposes of this article we will define it to mean your parents' age or older. This still covers a very broad spectrum of ages, but the recommendations should work for most adults who love to read.
The Classics
Books of course have a selection considered to be "classics" or books which have stood the test of time. These books have inspired plays, movies, and often many reiterations of each. The only danger of purchasing a classic book is the recipient may already have it. Classic book titles include The Adventures of Sherlock Holmes; Pride and Prejudice; Treasure Island; Wuthering Heights; Alice's Adventures in Wonderland and Through the Looking-Glass; The Count of Monte Cristo; Frankenstein; Dracula; A Christmas Carol; and many more. Most book stores have a "Classics" sub-section within their "Fiction & Literature" section both in store and online. Larger book chains often carry their own printed editions of some of the classics at a very reasonable price.
First and Limited Editions
First editions are special to book collectors. To find first edition books however can be very time consuming and expensive. Limited edition reprints can also carry some additional value and be a nice gift. If you know the person receiving the gift well, find out what some of their favorite books are to see if you can obtain a first or limited edition for them. Classic book titles are going to be more difficult and time consuming to find often resulting in not being able to find one at all. Books published for the first time within the last 50 years are going to be a bit easier to find and kinder on the pocketbook. Remember, first and limited editions aren't restricted to fiction & literature.
Bestsellers
Each book store has its list of "Bestsellers" or they display the infamous New York Times "Bestsellers" lists. If you don't have a lot of time to determine what a person does or doesn't have in their library, browse through the bestseller lists to find a recently published book receiving rave reviews or attention.
and Special Interest Books
Buy a book related to the gift recipient's favorite hobby or interest to add a personal touch to the gift showing the recipient you've listened to what they like or want to achieve. If the gift recipient has been struggling with a project or has been talking about something new they want to learn, buy them a book describing accomplish their goal. For example, if someone has wanted to know build a doghouse, a book explaining do just that would be an ideal gift. Special interest books help the recipient expand their knowledge about something they love. For example, if the recipient loves everything about Ireland, then even a picture book of Ireland can be a great gift for this person
Other Ideas and Tips
Try and think about what the person likes, and select a book suited for that like. Do they like a good mystery? Do they like to read their horoscope? Do they collect a specific author? There's a book out there for almost any passion. There are also a lot of different types of lists of favorites to explore, e.g. if you know the gift recipient's favorite author, find who inspired that author and purchase that book of inspiration. If it's still overwhelming, and you can't narrow down your decision any further, ask a book lover.
Tags: gift recipient, they like, about something, about something they, book titles
Growing your own fresh vegetables can be rewarding to say the least. One fun way to garden is to group your fruits and vegetables together to make a theme garden. A salsa garden is a wonderful way to grow your own vegetables and spices so you can enjoy fresh homegrown, homemade salsa later in the summer!
Instructions
1. Create a plan. Make a list of the types of plants you wish to include in your salsa garden. Are you going to plant seeds or buy plants from the nursery? The basics are tomatoes, peppers (to your taste), cilantro and onions. Add to your shopping list a bag of potting soil, and a nice container to plant them in.
2. Decide on a good place for your garden. Salsa gardens do best outside. Most of the plants in a salsa garden prefer full sun or three-quarter sun.
3. Prepare your container or garden bed. Ensure you have proper drainage, either by holes in the container or pebbles in the bottom of the container. Fill your container 3/4 full with the potting soil.
4. Plant your plants! If you are using seeds, make sure you are giving them enough space. Plant plenty so you can thin them out later, leaving only the strong to thrive. Your plants can be arranged in any matter you see fit. Plant your tomatoes, peppers, onions and cilantro abundantly throughout your garden. When planting, ensure you supply ample potting soil around your plants to avoid any air pockets.
5. Supply enough water to relieve any air pockets around the root systems of your plants. Check your drainage if you can. You don't want the roots of your plants sitting in water for long periods of time.
6. Watch that garden grow! Water your plants daily, checking the soil daily for over-watering. If you have chosen a hanging container, let your plants roll over the side as the heavy fruit grows.
A Crock Pot, a brand name of slow cooker, lets you set a pot of beans on to cook in the morning and have dinner ready when you return from work that night with only a slight effort on your part. Making pinto beans in a Crock Pot saves you money over pre-cooked beans and it lets you control the amount of seasonings and salt you add to it. Cooking your pinto beans in a slow cooker requires the addition of three things to keep the starchy pintos from falling apart: sugar, acid and calcium. Adding molasses to your beans as they cook contributes all three of these.
Instructions
1. Put the dried pinto beans and 1 qt. of water into the bowl. Cover and let sit overnight to soak.
2. Drain the pinto beans in the colander and discard the soaking liquid to reduce gas from the beans.
3. Fill the Crock Pot with the drained pinto beans, 4 cup of broth or water, 2 tbsp. of molasses and 1 tsp. of onion powder.
4. Cover and cook the beans over low heat for 10 to 12 hours or until tender. Reduce cooking time by cooking for four to six hours on high heat.
5. Remove the cooked pinto beans from the pot and use in any recipe requiring pinto beans or serve with salt and pepper to taste.
A turkey fillet is a thinly cut piece of turkey breast meat. Turkey fillets are flavorful and healthy. Turkey fillets as a main course with mashed potato and a green vegetable such as broccoli is a quick weeknight meal.
Instructions
1. Start by placing the flour on a plate. Then, dump the bread crumbs onto a separate plate. You'll need to beat your egg in a shallow bowl and add 1 tbsp. of water to the egg mixture. Line these up in this order: flour, egg mixture, bread crumbs.
2. Place the shallow frying pan onto the stove top and heat on a medium-high flame. Once the pan is warm, add the olive oil to the frying pan.
3. Dredge one turkey fillet through the flour, making certain to coat the turkey fully with flour.
4. Once coated, place the turkey fillet into the egg wash mixture, turning once to coat the fillet with the egg mixture.
5. Take the turkey fillet from the egg mixture and place it into the bread crumbs. Pat the turkey fillet into the bread crumbs to ensure the bread crumbs will stick to the turkey fillet.
6. Place the turkey fillet into the olive oil in the heated frying pan. Cook the turkey fillet until both sides are a crispy, golden brown. Enjoy.
Tags: turkey fillet, bread crumbs, fillet into, turkey fillet into, into bread, into bread crumbs