Palm kernel oil is a thick, reddish oil derived from the kernels of palm trees. Native to Africa, the use of palm oil has spread beyond the continent's borders.
Ancient African Use
Africans have used palm kernel oil for centuries. The applications vary, from cooking and frying oil to the manufacture of soap.
Texture
Palm kernel oil is rather thick or semi-solid and can last for long periods of time. Because of this, it is used as a substitute for cacao, or fats in milk.
Baking
Palm kernel oil is used in biscuits, cakes and certain types of bread to give them a softer texture and sweeter taste as well as making certain kinds of margarines.
Fuel
Palm kernel oil was successfully manufactured as biodiesel fuel for vehicle, years after inventor and engineer Rudolf Diesel (1858 to 1913)--inventor of the diesel engine--used vegetable oil for his car.
Other Nonedible Uses
Palm kernel oil is used to manufacture items such as detergents, candles, cosmetics, several types of greases, glue and printing inks.
If it is your turn to host the family brunch, and you are lost on what to prepare, choose dishes that are easy to make and for guests to handle. You should provide your guests with both savory and sweet options, as well as some fun drinks and even a coffee or hot chocolate bar.
Instructions
1. Provide your guests with the fixings to make fruity cocktails, such as mimosas or Bellinis. To prepare a mimosa, fill a champagne flute with champagne and top it with 2 ounces of orange juice. To make a Bellini, add 1 ounce of white peach puree to each flute, then fill the glass with champagne. You may decorate the flutes with peach slices for garnish.
2. Prepare several quiches or egg dishes. A basic recipe uses a deep dish pie crust, 4 eggs, 1 cup of half and half and 2 cups of cheese, usually a mixture of cheddar and Monterrey jack, along with a few dashes of preferred spices, such as pepper, salt and garlic. It's often best to have a few vegetarian and a few meat add-ins. For the vegetarian, you could supplement it with one 10-ounce package of frozen spinach that is drained and thawed, and 1 cup of mushrooms for a very tasty combination. Layer the cheeses in the pie plate. Mix the vegetables with the egg mixture and pour it into the pie plate. Another delicious combination is to add 1 cup browned turkey sausage and 1/4 cup chopped green onions to your basic recipe. In this case, add the meat mixture and cheeses to the pie plate first before pouring the egg mixture on top. Cook your quiches at 350 degrees F for 45-55 minutes and let them sit for 10 minutes before serving.
3. Have a small baked ham cooked and ready to serve. Some guests may like some ham with their eggs, while others may prefer a sandwich, so lay out some quality breads, deli cheeses and sandwich condiments as well.
4. Make a sweet dish such as cinnamon raisin French toast. This is fairly easy to prepare, as it uses the main staples in your house, such as a loaf of cinnamon swirl raisin bread, 3 eggs, 1/2 cup of milk, 2 tablespoons of brown sugar, 1 teaspoon of vanilla and 2 teaspoons of cinnamon. Whisk all the ingredients minus the bread together in a medium bowl and start your griddle. Grease it well with oil, and test it to sell if it is well heated. Dip each piece of bread in the mixture and place it on the griddle; depending on your griddle, you should be able to cook four slices at a time. Cook them over medium heat, and each slice should be nicely browned on each side. The recipe can be doubled if needed.
5. Prepare a platter of fresh in-season fruit, such as berries, melons and grapes. Slice and arrange them on a pretty glass platter, with bowls of caramel dip and yogurt for dipping. You may also want to include some granola in case your guests want to make a parfait.
Tags: your guests, basic recipe, cheeses plate, guests with, with champagne
This is the perfect recipe for mac & cheese lovers! It's delicious, and easy to make. Great for every day dinners, holidays, and special events. Enjoy!
Instructions
1. Heat oven to 350°F. Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Stir in milk gradually; cook until mixture boils and thickens, stirring constantly. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
2. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with shredded cheese. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
3. BAKE 20 min. or until heated through. Enjoy the delicious taste! It's 500 calories per serving. 26 grams fat, 48 grams carbs. Makes about 5 servings. 1 cup per serving. This is a great dish for regular every night dinners, or for a holiday or an event. You can save up to a week and use as left overs if it hasn't been gobbled up!
Diabetics need to eat balanced meals, which are meals that are low in fat, low in sugar, high in complex carbohydrates, and include good choices of protein. Diabetics can eat most any type of food, but the key is moderation. They must learn that if they eat cake, they need to eliminate carbohydrates somewhere else.
Proteins
Proteins should not exceed six ounces a day and should be lean meats or low fat products.
Carbohydrates
High fiber carbohydrates are the diabetic's best choice. Choose whole wheat breads, pasta, and rice. Look for fresh fruit and fresh starchy vegetables. Limit carbohydrates to approximately 150 grams per day depending upon your requirements.
Dairy
Dairy should be low fat or non-fat. Consider skim milk, low fat yogurt, and low fat cheeses. Try to eat three servings of dairy a day.
Fats
Avoid saturated fats that have more than one gram per serving and foods that contain more than a total fat content of three grams.
Desserts
Eat desserts in moderation. Read labels and avoid high fat and high carbohydrate contents.
Interesting food arrangements help make your party platter festive.
Party platters typically provide small tasty tidbits for your guests to snack on throughout your party. They are usually left out during a party so that guests may serve themselves at their leisure. Add interest to your party platters by adding decorations that accentuate your theme.
Arrangement
The arrangement of the food can help add to your theme and make your party platter look more inviting. Instead of simply plopping food on the platter, arrange it so that it looks appetizing and appealing. One way to arrange your platter is by color so that all of the foods of a particular color are on one side of the plate. This can complement your theme, especially if you are celebrating a school, team, holiday or a particular country. You can also choose to arrange your food by size, putting the smaller foods in the middle, with the larger foods surrounding them.
The Serving Tray
Pick a serving tray that complements the theme of your party. For example, if you are throwing a wedding shower, choose an elegant tray using colors such as a silver or gold. For more casual settings, find a serving tray that represents the colors or the theme of the day. If you are doing a Hawaiian cookout, find a tray or bowl that looks like a coconut or pineapple to add to your theme.
Embellishments
Add embellishments to your party platter. If you're celebrating a particular country or school, find toothpick flags to stick in the different foods or in the party dip. If you're celebrating something more abstract, such as winter, you can add edible embellishments like snowflake sprinkles either around or on the food. When adding embellishments to the food itself, make sure the embellishments are large enough to be removed. If they are small, they should be edible.
Presentation of the Table
Where you place your party platter can also make a difference within the decorating scheme. Place the platter somewhere guests are sure to see it, such as the middle of a table or on an easily accessible counter. Additionally, add decorations around your platter. For example, for a Fourth of July party, add glitter around the platter or fireworks streamers. Keep small inedible embellishments away from the food to avoid an unwelcome surprise.
Tags: your party, party platter, your party platter, your theme, arrange your
You can make your own mozarella cheese with a few simple ingredients.
Who doesn't love the allure of fresh cheese? It is like being able to travel to tiny villages in Europe and step into shops filled with fresh breads and meats hanging from the ceilings and bigs slabs of cheeses for sandwiches. So many of us have slipped into an impersonal way of shopping where everything is packaged and sealed shut in big stores. Why not try to make your own cheese? Bring back some of that earthy feel in your own home where food is more of a celebration than just a pit stop. It is easier than you think.
Instructions
1. Clean all your utensils. Typically everything should be made of glass or stainless steel. Clear a work area and wipe down all the surfaces.
2. Pour the milk into a 6-quart stainless steel pot and place over medium heat. You will want to heat the milk gradually. Stir in the citric acid and stir well. Continue to heat the milk, stirring occasionally until it reaches 88 degrees.
3. Now add the rennet and continue to heat and stir until the mixture reaches 105 degrees. Remove from the heat and cover for 15 minutes. The curds and whey should now be separate with the curds being white and the fluid a yellow green color.
4. Gently pour the curds through a cheesecloth lined strainer. Remove the curds from the strainer and place in a microwavable container.
5. Microwave on high for 1 minute and press on the mass with the back of a spoon, removing as much of the whey as possible. Drain off any excess whey.
6. Knead the mass for a few minutes with the back of a spoon. Microwave for another minute. At this point the cheese will be quite hot and you will have to wear gloves to handle it. Work with it like bread dough until it sticks to the spoon and pulls away from the bowl. When it begins to stretch like taffy, it is almost done. You can continue to make the cheese firm and stringy or if you prefer a softer texture don't stretch it as much. Wrap in a sheet of plastic or wax paper and chill. The cheese is now ready for use.
Tags: back spoon, heat milk, make your, reaches degrees, stainless steel, with back, with back spoon
Labeling stored foods with a date helps to keep track of a food's age.
Prepare foods for long-term storage by creating an environment that makes it difficult for bacteria to survive. Preservation techniques like salting, cooking, smoking and pickling have been used for centuries to preserve foods beyond their life span as a fresh product. Using time-tested preservation procedures in combination with high-quality, food-safe packaging gives foods the best possible chance at a long shelf life. Make your food budget last by properly preparing foods for long-term storage.
Instructions
1. Consider the specific food item you intend to prepare for long-term storage and best preserve it before packaging. Dry foods and grains may require no preservation prior to storage. Meats and vegetables with high moisture content should be dried by smoking, salting or cooking. Pickling foods by adding vinegar or lemon juice makes the food too acidic for bacterial growth. Freeze-drying is a more expensive preparation option, but it removes moisture from foods very effectively.
See Resources 1 for a guide to smoking, curing and preserving meats.
2. Cut foods into bite-sized or smaller pieces prior to preserving them. This will expose more surface area for optimal effectiveness. Smaller pieces of food are able to group closely together and will trap fewer air bubbles --which harbor bacteria -- when they are packaged.
3. Carefully preserve the food using clean implements. Food can be easily contaminated if it comes in contact with dirty hands or surfaces before or after canning, smoking, curing, cooking or freeze-drying.
4. Fill an air-tight glass or plastic container with the prepared food, leaving less than half an inch of head room at the top. Some canisters allow you to burp out air to reduce the oxygen content inside the container. Mylar plastic bags sealed with a vacuum food sealer are the best possible option, as they allow the user to remove all oxygen prior to sealing.
5. Label to the outside of the sealed container with the current date so that older foods are used first. A basic label can be made with masking tape and a permanent marker.
6. Place sealed containers of prepared food in a cool, dark and dry space for long-term storage. Avoid opening and resealing the foods to keep them fresh for as long as possible.
See Resources 2 for a guide to estimated shelf lives for stored foods.
Cheese is a common ingredient in modern Mexican cooking. Cheeses from this region of the world come in a range of textures and tastes from light and creamy to hard and spicy.
Hard
Hard Mexican cheeses, also referred to as firm, are aged and mainly used as grated toppings for traditional dishes. Añejo Enchilado, Cotija and Manchego Viejo fall into this category.
Soft
Soft Mexican cheese is most commonly used for melting or for kneading into cheese balls. Añejo and Oaxaca are two popular soft Mexican cheeses.
Fresh
Fresh cheese is not aged. Blanco, Fresca and Requesón, the cheese used to fill enchiladas, are some of the cheeses in this group.
Semi-Hard
Edam, complete with small bits of meat, is considered a semi-hard queso. Manchego and Chiollo are also common cheeses in this distinction.
Semi-Soft
Asadero, or Mexican fondue cheese, falls into the semi-soft category. Also included are Chihuahua and traditional Jalapeno cheese.
Adding glaze to carrots livens up a common side dish.
A simple glaze adds a touch of sweetness to a side dish of carrots and provides a smidgen of fanciness to an otherwise commonly plated food. Preparing a glaze doesn't involve a huge amount of preparation and is easily tailored to the individual preferences of the cook. A standard carrot glaze accommodates four 4-oz servings, or about six medium carrots.
Instructions
1. Melt the butter in a small saucepan over low heat. Mind the pan so that the butter doesn't burn.
2. Whisk the brown sugar into the melted butter until the sugar is completely dissolved. Substitute other types of sweeteners such as orange juice, agave nectar or honey in equal measure. Continue cooking on the lowest heat for about one minute. Sugars can burn quickly if not watched, so keep an eye on the stove.
3. Turn off the heat and stir in additional seasonings such as fresh parsley, tarragon or mint. 1 tsp. of minced ginger root or orange zest also combines well with cooked carrots.
4. Pour the glaze over a bowl of cooked carrots and mix to coat thoroughly. Serve immediately.
For centuries a traditional component of the highly-touted Mediterranean diet, olives, according to The George Mateljan Foundation's World's Healthiest Foods, are rich in vitamin E, monounsaturated fats, polyphenols, and flavonoids, all of which work in one way or another to protect your heart and gastrointestinal tract, fight free radicals, and reduce the effects of arthritis and asthma. That's a whole lot of healthy stuff in a tiny package. You can prepare your own olives at home without all the chemicals and preservatives found in commercial brands. It's a lengthy process, but it's easy and well worth the effort.
Instructions
1. Rinse 2 lbs. fresh black olives well in cool water.
2. Cut two deep vertical slits into each olive.
3. Place the olives in a large glass bowl. Set aside.
4. Dissolve 1/4 cup salt in 4 cups distilled water.
5. Pour the salt mixture (brine) over the olives. The olives should be completely covered.
6. Place a plate over the olives to force them under the brine. Place a heavy object like a marble mortar or a clean brick on top of the plate to weigh it down.
7. Allow the olives to soak in the brine for one week. During the week, stir the brine and olives every other day.
8. Drain the brine from the olives at the end of the first week.
9. Repeat Steps 3 through 7. At the end of the second week, taste the olives. If they are still too bitter for your taste, repeat Steps 3 through 7 once again. Continue to repeat until the olives are to your liking.
10. Remove the finished olives from the brine with a slotted spoon and place them into airtight glass jars. Fill each jar approximately two-thirds full with olives.
11. Pour fresh brine (same recipe as before) over the olives. Leave approximately a quarter of an inch of head space at the top of each jar.
12. Store the olives at room temperature for up to three weeks or in the refrigerator for up to two months.
Disposing of used cooking grease is an environmentally important task. There are several ways to safely dispose of it, but it should never be poured down the drain.
Instructions
1. Allow the oil to cool completely before disposing of it.
2. Decide whether the oil needs to be discarded. Oil used for deep-frying can usually be reused several times. Strain it into a clean sealable container.
3. To throw it away, carefully pour it into a strong sealable container, such as an old plastic jar with a lid. Many households save jars for this purpose. Plastic jars are better than breakable glass ones.
4. If the amount of oil is small, place the filled, sealed jar in the trash.
5. Take large amounts of cooking oil to the local landfill.
6. Alternatively, recycle large amounts of used cooking oil with the help of a cooperative local restaurant. Most restaurants have used grease bins, whose contents are recycled into consumer products. Ask if you can add your used oil to their grease bin.
7. Used cooking oil can also be composted with other organic matter. If you have a compost heap or a healthy backyard earthworm population, feed them kitchen scraps.
De-seeding the jalapenos reduces their harshness and unmasks their natural flavors.
Picante sauce refers to a type of spicy, tomato-based sauce borne from the cuisines of Latin America. Although picante sauce preparations vary between regions, nearly all contain tomatoes and a spicy element, most commonly jalapeno peppers. Myriad seasoning and flavoring options complement picante sauce, but three ingredients -- garlic, cilantro and peppers -- provide the piquancy the preparation is known for. Other ingredients that successfully accompany picante sauce include Mexican oregano, lime juice and Spanish onions.
Instructions
Blanching and Peeling
1. Fill a stockpot half full with water and bring to a boil. Fill a nonreactive container half full of ice and half full of water.
2. Remove the stems from the tomatoes and cut a shallow incision that resembles an "x" on the bottom. Place the tomatoes, four at a time, in the boiling water.
3. Blanch the tomatoes for one minute after the water returns to a boil. Transfer the tomatoes to the ice bath with a slotted spoon and allow them to cool for one minute.
4. Peel the skin from the tomatoes beginning at the point of the "x" incision. Discard the skins.
5. Cut the tomatoes in half horizontally. Remove as many seeds as possible from the tomatoes with a spoon.
6. Heat the oven broiler. Remove the stems from two medium jalapeno peppers and cut in half. Remove the seeds and the bitter white ribs from the pepper and discard. Coat the peppers with olive oil and place skin-side up on a sheet pan.
7. Broil the peppers until the skin chars and blisters, approximately four minutes. Remove the peppers from the oven and remove the skins.
Sauce
8. Heat 1 tbsp. olive oil over low heat for three minutes. Sweat the peppers and 1 cup chopped Spanish or red onions until the onion is translucent, approximately five minutes. Add two cloves finely minced garlic to the pan and cook until fragrant, approximately three minutes.
9. Transfer the sauteed onions and pepper to a saucepan followed by the tomatoes. Adjust the heat to medium. Add 1/2 tsp. sugar, 1 tbsp. chopped fresh cilantro, 1 tsp. lime juice and 1/2 tbsp. Mexican oregano to the saucepan.
10. Simmer the picante sauce for 15 minutes and season taste with kosher salt and freshly ground black pepper.
Tags: picante sauce, from tomatoes, half full, jalapeno peppers, lime juice
Preserve the ripe taste of strawberries in jam you can enjoy year-round. Unlike jelly, which is made from fruit juice, jam contains bits of the crushed strawberries. These small bites of strawberry add texture and weight to the jam, making it suitable for not just toast but as a spread on sandwiches. When properly preserved, the jam remains good for a year or more. Due to the high level of sugar in the jam, canning with a boiling water water bath is enough to prevent bacterial growth in the stored jam.
Instructions
1. Cut off the stem and leaves from 2 quarts of strawberries. Rinse the strawberries in cool water to remove any dirt.
2. Place the strawberries in a bowl. Crush them with a potato masher or a pastry blender until there are no pieces larger than a 1/2-inch cube.
3. Pour the crushed strawberries into a large pot. Stir in 6 cups of sugar.
4. Bring the strawberries to a boil, stirring constantly until the sugar dissolves. Simmer for an additional 30 to 40 minutes or until the strawberry mixture thickens.
5. Pour the jam into hot, sterilized 1 pint canning jars. Leave 1/4 inch of space between the top of the jam and the rim of the jar.
6. Wipe the rim of each jar with a clean cloth. Set a canning lid on top the jar and secure it in place with a canning lid ring.
7. Set the jars in a pot of boiling water. Boil for five minutes at altitudes of 1,000 feet or lower. Add an additional minute to the boiling time for each 1,000 additional feet of altitude, advises Clemson University Extension.
8. Lift the jars from the boiling water with a canning jar lifter. Set them in a draft-free area to cool for 24 hours.
Tags: boiling water, crushed strawberries, with canning
Top a salmon fillet with Dijon mustard sauce for a taste treat.
Dijon mustard sauce is a versatile condiment, often spooned over a variety of dishes, from baked chicken breasts, salmon fillets, roast beef, pork chops to lobster. The creamy sauce adds a tangy richness to meat and seafood recipes, instantly elevating them from boring to flavorful. Use the sauce to make an ordinary dish dinner, party-worthy. You can customize the taste of the savory sauce with the addition of fresh herbs.
Instructions
1. Melt 2 tbsp. of butter in a saucepan over low heat. Sautee 2 tbsp. of chopped shallots in the butter.
2. Add 1 tbsp. of flour, stirring constantly, until the butter starts to thicken. Slowly pour in 1 pint of heavy cream and stir to blend.
3. Add 3 tsp. of creamy Dijon mustard and 1 tsp. of dry mustard. Sprinkle in salt, black pepper and chopped fresh herbs, such as tarragon or dill, to taste.
4. Simmer the mustard sauce over low heat for five minutes, or until it is thick. Whisk the sauce to create a smooth consistency.
Tags: mustard sauce, Dijon mustard, fresh herbs, over heat
There are two types of wine filters. One is the filtering system used in making wine. The second is the filter system used when decanting wine. Decanting with a filter will greatly improve the wine's taste by removing the sediment. The filtering process forces wine through a small hole along the stem of a funnel. The filter in the funnel removes sediment and aerates the wine. Most metal filters are expensive; however, a homemade wine filter will provide the same affect.
Instructions
1. Stand a wine bottle that has been resting on its side upright for a day or two before uncorking. This allows the sediment to settle to the bottom of the bottle before uncorking.
2. Use a knife to remove the foil from the bottle and a corkscrew to remove the cork.
3. Place an unbleached coffee filter into a glass funnel. Place the glass funnel into the mouth of the carafe. Carefully pour the wine slowly into the carafe through the funnel. The coffee filter will catch the sediment.
4. Sit the open carafe aside three to five hours, allowing the wine to breath. The breathing will improve the taste of both a new wine and an aged wine.
5. Pour wine from the carafe into a wine glass and enjoy.
Tags: filter will, before uncorking, coffee filter, glass funnel, system used
Using gelatin is a simple and inexpensive way to clear cider.
One of the problems with brewing your own cider is cloudiness, or chill haze, being introduced into the final product. Fortunately, this problem can be solved by the addition of simple, unflavored gelatin. The process of using gelatin to clear cider is called fining, and gelatin is a fining agent. Gelatin is an inexpensive and highly effective method. It works by attaching to the haze-causing particles within the liquid and settling them to the bottom, where the clear liquid can be racked off. Fining your brew should occur once it has finished its secondary fermentation.
Instructions
1. Boil a cup of water in a small saucepan. Once you have it boiling, remove it from the heat and place it in a measuring cup.
2. Measure out about 1 tsp. of unflavored gelatin. Once the water has cooled to near room temperature, add the powdered gelatin and stir. Let this sit for about 20 minutes.
3. Stir the solution into your brew slowly so as not to introduce oxygen. Take your time and make sure it is mixed in thoroughly. Alternatively, you can add the solution to another bucket or carboy, and rack off the secondary fermentation onto the solution. Once again, make sure the gelatin solution is thoroughly mixed in.
4. Let the solution sit for three to five days. It should be very clear with visible sediment on the bottom at this time. You can now rack the cider off of the sediment for bottling or kegging.
Tags: clear cider, make sure, secondary fermentation, unflavored gelatin, your brew
Dressing a candle is an important part of rituals practiced in spell-casting and in certain religions. It is the act of anointing a candle with oils, herbs and other special concoctions in order to bring about a certain effect when the ritual is completed. With a few simple ingredients you can learn to properly dress a candle with olive oil, the most common substance used. This simple procedure is easily performed and memorized.
Instructions
1. Carve the candle.
Use the utility knife to carve some indication of the candle's purpose in the side of the candle. The purpose could be money, luck, a person's name or initials, or just symbols that represent these things, like dollar signs or a clover. This step depends on your beliefs and the purpose for which you will be using the candle, such as money, luck, love or another goal. This step is also optional, depending on your use for the candle.
2. Hold the candle over the bowl.
Hold the candle over the bowl or candle holder by the wick end and use your other hand to spread olive oil over the candle. Concentrate on the candle's purpose as you work. Your intent will determine which direction you move your fingers with the oil, what pattern your hands move in and which part of the candle you start from. For example, spells to bring money mean you start from the bottom of the candle and work up. Spells to take away bad luck mean you move from the top to the bottom.
3. Dress the candle from the bottom up.
Dress the candle from the bottom up if you wish to bring something to you, like money or luck. Work the oil from the bottom end of the candle upward towards you and the wick of the candle. Do this while concentrating on the candle's purpose.
4. Dress the candle from the top down.
Dress the candle from the top down if you are wishing to have something gone from your life, like bad luck or a certain person. Work the oil from the wick end down, toward the floor and the bottom of the candle. Concentrate on what the candle's purpose is, and make sure if it is a person you are trying to banish from your life, that you do not wish harm to come to him, but only that he will leave your life.
5. Spread oil on the candle.
Continue spreading the olive oil until the candle is completely covered. The candle doesn't have to be sopping with oil, just covered in it. Make sure to get oil in the carvings in the candle. And be sure to do all of this over the bowl or candle holder to catch the excess and avoid flammable spills of oil around the burning area.
6. Place the candle in a bowl.
Place the candle in the bowl or holder with the excess oil. Then use any other materials the spell calls for to complete the ritual for which the candle was intended.
If you don't have a crepe pan, a medium frying pan will do.
These savory crepes are easy to prepare and make a great breakfast or brunch dish.
Instructions
1. Blend (or process) the cream cheese, ricotta, chives and nutmeg until quite smooth. Stir in the Parmesan cheese, corn and parsley. Set the filling aside while you prepare the crepes.
2. Sift the flour into a medium bowl. Gradually stir in the eggs and soy milk and stir until smooth. Pour the mixture through a sieve to remove any lumps.
3. Heat a medium frying pan over moderate heat, grease it lightly with butter and pour in about 4 tablespoons of batter, enough to thinly and evenly coat the bottom of the pan.
4. Cook the crepe until lightly browned on its base; turn the crepe using a palette knife and cook the other side. Remove from pan and repeat to make more crepes with the remaining mixture.
5. Place about 3 tablespoons of the filling onto each crepe, roll up and serve immediately.
Whey is often considered to be a waste product from food making, but it is a useful food to save
If you make yogurt, cheese or other curdled milk products, you will have some whey left over. Whey protein is popular as a protein drink powder for dieters and bodybuilders. It's also a tasty and protein-rich addition to warm, milky soups. However, storing gallons of whey in the freezer takes up a lot of space. If you have a dehydrator or a warm, clean place to dry the whey, you can dehydrate it and turn the whey into a fine powder, ready for use when you need it.
Instructions
1. The whey should have a thick, fudge-like consistency.
Pour the whey into the soup pot. Bring it to a boil, then reduce the heat until the whey stays at a gentle boil. Stir it with the spoon. Let the whey simmer until it becomes thick. When the whey has the consistency of caramel or fudge, spoon it out of the pot into the pan or onto the wax paper.
2. Let the slab of whey dry for several weeks. Place a light cheesecloth over the whey to allow air to flow through but prevent flies and dust from landing on the whey. If you have a dehydrator, place a 1/4 inch layer of whey onto the fruit leather sheet in the dehydrator and dehydrate it for several days to speed up the process.
3. Grind the whey into powder.
Smash the dehydrated whey into pieces and grind it with a mortar and pestle. This will result in a fine, brownish-white powder that you can then store and use when needed.
The health benefits of yogurt cheese exist because it contains nutrients, such as protein, calcium and probiotics. These nutrients assist the function of various internal systems in the body. Yogurt cheese is an alternative for people who want these nutrients and lose weight at the same time. People make homemade yogurt cheese to make sure they have fresh supplies of this nutritional powerhouse.
What Is Yogurt Cheese?
Yogurt cheese, a creamy white cheese, comes from drained liquid whey. Whey, derived from yogurt, produces quality protein, and even though it is a milk by-product, it does not contain a lot of lactose. Yogurt cheese, an all-natural food, is low in fat and sodium and has a rich taste. The versatility of yogurt cheese allows it to serve as a substitute for condiments, such as mayonnaise, and it absorbs the flavor of any food mixed with it.
Lactose Intolerance
Yogurt cheese benefits people suffering from lactose intolerance, a condition in which people cannot digest lactose, the sugar that naturally occurs in milk. The National Institute of Diabetes and Digestive and Kidney Diseases says that lactose intolerant people suffer from digestive issues, such as diarrhea, gas, bloating and cramps. Although people who are lactose intolerant cannot digest most milk and milk products, the active cultures derived from yogurt cheese provide them with their daily values of calcium.
Osteoporosis
Lactose intolerance in some people leads to other health problems because of calcium deficiencies. One of these conditions includes osteoporosis, a condition that causes bones to thin. Thinning bones leaves people susceptible to fractures, especially in aging women. The National Institute of Arthritis and Musculoskeletal and Skin Diseases cites a study that links lactose intolerance and osteoporosis. Although researchers reached varying results, many results state that people with lactose intolerance have higher risks of getting osteoporosis. The benefits of yogurt cheese for people who cannot consume milk obtain their daily allowance of calcium.
Weight Loss
The University of Texas Southwestern Medical Center at Dallas states that people who consume high levels of calcium store less fat in their bodies. Calcium raises the metabolism, which helps people burn calories. Yogurt cheese benefits people losing weight or trying to maintain their weight because of its many uses. Dieters can substitute yogurt cheese as a spread on crackers and toast. Mixing yogurt cheese with herbs and spices creates a unique, low-fat dip or topping for baked potatoes in place of fattening sour cream.
Production of Yogurt Cheese
People purchase yogurt cheese at health food stores or online stores that specialize in healthy products. However, people who want to experience the benefits of yogurt cheese can make this for themselves. To make yogurt cheese, pour a container of plain non-fat yogurt in a cheesecloth or coffee filter lined strainer. Let the contents drain in a bowl. Cover the bowl and let set in the refrigerator overnight. The yogurt's consistency resembles soft cream cheese. People can also buy a Cuisipro Donvier Yogurt Cheese Maker, which contain the strainer and bowl in one.
Add chili to your huaraches dough for an added kick.
Huaraches are a Mexican specialty, made up of thick corn bases, a layer of refried beans and a topping of your choice. The following recipe is vegetarian, replacing chicken stock with vegetable stock and opting for a mushroom topping. You can alternatively use shredded chicken, beef, or pork on top of your huaraches.
Instructions
1. Prepare the dough. Mix the corn flour, baking powder, salt and vegetable broth until the ingredients are thoroughly incorporated.
2. Cut the dough into quarters. On a clean surface, roll each quarter into a 6-inch log. Use a rolling pin to flatten out the logs into ovals that are 1/8 inch thick. Set aside, or stack with wax paper between them on a plate and refrigerate until use.
3. Make the mushroom topping. Chop the mushrooms and mince the onions and garlic. Fry the onions for five minutes on medium heat, until they soften and begin to brown. Add the mushrooms and garlic, and saute for five minutes. Add the oregano, salt and pepper. Reduce the heat to low and cover for 10 minutes.
4. Heat the griddle. Place the dough on the griddle, and cook for three to five minutes, or until the bottom side is browned. Flip over the dough.
5. Spread the refried beans on the top side of the dough, and add the mushroom topping. When the underside of the dough is browned, serve. Your guest can add shredded lettuce, cheese, salsa or sour cream to his liking.
Tags: five minutes, mushroom topping, refried beans, your huaraches
Balsamic glaze makes a sweet, tangy glaze that goes great with grilled meats painted on as a sauce or drizzled over as a garnish.
Instructions
Balsamic Glazed Grilled Chicken
1. Combine balsamic vinegar, basil, garlic, crushed red pepper flakes and brown sugar into small sauce pot over medium high heat. Don't chop the basil and leave garlic as whole as possible. Reduce, stirring occasionally until glaze coats a spoon, thickly. Remove garlic and basil.
2. Remove from heat and transfer to a different container. When the glaze cools it may solidify. Liquify by adding a few drops of water then placing the jar in a pot with water half way up the side of the jar. Put over high heat and bring to boil until sauce loosens.
3. This glaze works on any type of chicken -- breasts, bone-in, thighs, whole chickens, whatever. Season the bird with salt and pepper. Over the grill, sear the chicken on all sides before applying glaze.
4. Paint on the glaze lightly. Unlike traditional barbecue sauce, this glaze packs a lot of flavor and does not require much. One to two coats should do it. The glaze will further caramelize on the chicken, creating a sticky, sweet coating. Cook chicken to 185 degrees F.
Canned sardines may not seem appealing, but they are quite versatile.
While they have a more fishy smell than most fish, sardines are actually flavorful, versatile fish. The tiny fish are easily sauteed or fried using the oil they came in, or mashed to use in other recipes. You may surprise yourself and actually like sardines.
Sardine Sandwiches
Mash and season sardines to make a sandwich spread. One spread you can make combines mashed sardines with mashed chickpeas, olive oil, lemon juice and salt and pepper to taste. To make a sardine salad sandwich, mash sardines and add mayonnaise, salt and pepper, onions and celery. Spread on a bread of your choice and add sliced tomatoes and lettuce.
Fried Sardines
To pan-fry sardines, put them in a hot pan on the stove. Oil is not needed since the sardines are already packed in oil. Season with salt and pepper and cook until thoroughly heated. You can also dredge the sardines in flour, add enough oil to the pan that they can be submerge in the oil. Heat the sardines until the flour breading has turned golden brown. Drain on paper towels and serve with a wedge of lemon.
Sardine Salad
Create a tasty salad with sardine chunks by combining the sardines with sliced onions, tomatoes and bell peppers in a large salad bowl. Hot peppers, such as jalapenos or habanero peppers, can be used. Season with salt and pepper and squeeze lime or lemon juice and drizzle olive oil on top. Toss to combine everything and serve.
Sardine Balls
To make this classic Moroccan dish, combine mashed sardines with garlic, lemon juice, ground coriander and salt and pepper in a food processor. Blend until it forms a paste. Form mini meatballs using the sardine paste mixture. Roll the sardine balls into breadcrumbs or a coarse grain, such as semolina. Chill the balls in the refrigerator for two hours to firm up before cooking the balls in a saucepan over the stove. Once the balls are golden brown, remove and serve hot. Make a tomato dipping sauce to go with it.
Tags: salt pepper, lemon juice, sardines with, golden brown, mashed sardines
Chili sauce is a condiment with various uses. It usually consists of tomatoes, spices, sugar, onions and peppers. Bottled varieties may also contain salt and preservatives, which may not be healthy for some people. There are several healthy substitutes available for chili sauce that are so good, you may not miss the bottled variety.
Cocktail Sauce
The tang and spice levels in cocktail sauce are similar to chili sauce. As a substitute, it would be best to use the spicier varieties of cocktail sauce. Cocktail sauce is high in additional salt. Try choosing a variety of cocktail sauce that's low in sodium.
Salsa
The biggest difference between cocktail sauce and salsa is that salsa consists of chopped tomatoes and peppers. Place the salsa in a blender and blend until both smooth and completely combined. The consistency will favor that of chili sauce. Whether making or purchasing salsa, aim for low sodium.
Hoisin Sauce
Hoisin sauce has a taste that is very similar to barbecue sauce, making hoisin sauce a great substitution to chili sauce. While it's available in grocery stores, you may have to purchase hoisin sauce at an Asian market or specialty store to get the flavor that you need. Like cocktail sauce and salsa, hoisin sauce is high in sodium. Try choosing a variety low in sodium.
Prepare Your Own
For 1 cup of chili sauce, combine 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp. of vinegar, 1/4 cup cinnamon, a pinch of ground cloves and a pinch of ground allspice.
Cupcakes--even the name sounds yummy. They're small, usually round, incredibly sweet and have lots of creamy frosting on top. What was once considered a staple of children's events is now turning up on the tables of many adults. Follow these suggestions for decorating delectable cupcakes.
Instructions
1. Allow cupcakes to cool completely before attempting to spread the frosting.
2. Make a frosting palette. Put vanilla frosting in several small bowls, and add a few drops of food coloring to each to make a variety of colors. Or choose a flavor palette, drawing on the traditional chocolate, vanilla and strawberry or any favorite flavors of your own.
3. Use a frosting spatula to ice the cupcakes thickly. You can alternate icing colors or flavors to give guests a choice, or combine them in stripes and swirls.
4. Top the cupcakes with your choice of candies, fruit, streusel topping, coconut, chopped nuts-even edible flowers. Press toppings lightly into the icing.
5. Refrigerate decorated cupcakes until ready to serve.
New ingredients can make your breakfast omelette interesting to eat.
Breakfast omelette ideas can seem difficult to come up with, especially when you are accustomed to a very plain and ordinary breakfast meal. Spice up your meal with a Latin-inspired dish, or throw in some veggies and fruit to maximize your health benefits. The best dishes take your favorite ingredients as well as some eggs and turn them into a scrumptious main course that you look forward to in the morning.
Add Greens
Greens are a vital part of your daily diet and they go well in an omelette when mixed with cheese and some seasoning. For instance, asparagus are a tasty way to incorporate greens that even your husband and kids can enjoy. Make an asparagus egg-stravaganza with eggs, asparagus, sundried tomatoes, goat cheese crumbles, olive oil, salt, pepper and garlic powder. Experiment with ingredients that you like, such as substituting the sundried tomatoes for onions. Alternatively, create a Tex-Mex spinach omelette or an avocado and Manchego cheese omelette.
Roll-Up
An omelette roll-up is a fun way to get kids excited about eating a healthy breakfast. Some kids enjoy eating food that comes in interesting shapes, which helps you sneak them a nutritious meal. For instance, create a baked ham and cheese omelette roll-up with eggs, milk, salt, flour, pepper, shredded cheese, chopped cooked ham and green onions. Simply let the mixture of ingredients bake and then roll one side of the omelette to the other side of the pan with a spatula. After rolling the omelette, slice and serve for a treat that the kids will like.
Frittata
A frittata is an omelette with origins from Italy, although a similar dish exists in Iranian cooking as well. Cheese and rice frittatas are made by cooking a mixture of eggs, cooked rice and shredded Cheddar cheese over medium heat. After a few minutes, more cheese goes on top of the egg mixture and then the skillet goes in the broiler for a couple minutes. Serve in wedges for a treat that company can enjoy.
Experiment With Fruit
Apples can give your omelette a succulent flavor, satisfying a craving for something sweet. When using apples in an omelette they should be cored, peeled and diced. Saut the apples so they are tender and not mushy. Cook a whisked mixture of salt, pepper, sugar, eggs and whipping cream in an omelette pan. When the egg mixture has cooked add the apples to the middle and fold the egg over. Remaining apples can go on top of the omelette.
Tags: apples omelette, cheese omelette, kids enjoy, salt pepper, sundried tomatoes, treat that, with eggs
Since sour cream can spoil if it's not refrigerated, you may wonder if the same thing will happen to a cake that contains sour cream. The answer depends on whether the sour cream was cooked into the cake, or if the cake contains filling or frosting that contains sour cream. Once you determine how the sour cream was incorporated, you can make the right storage decision.
Instructions
Sour Cream Baked Into the Cake
1. Cover the cake with plastic wrap or aluminum foil, or place it in a covered cake container.
2. Leave the covered cake for up to two days on a countertop or for up one week in the refrigerator.
3. Cover the pan tightly with aluminum foil and freeze the cake for up to six months if it isn't frosted, or up to two months if it is frosted. Thaw the cake for serving the next day by allowing it to sit out on the countertop overnight.
Sour Cream Used in Filling or Frosting
4. Place the cake in a covered cake container to avoid smearing the frosting. If the cake is filled, but not frosted, you can cover it with plastic wrap or aluminum foil.
5. Put the cake into the refrigerator immediately after filling or frosting it. Remove the cake when you want to serve it.
6. Return leftover cake to the refrigerator as soon as you finish serving it. Do not allow it to linger at room temperature or you will shorten its shelf life. Keep the cake in the refrigerator for two to three days before discarding any leftovers.
Soy is a valuable meat and dairy substitute for many vegetarians, vegans and healthy eaters. While many people enjoy it as a protein source, the scientific community has been scrutinizing its benefits and drawbacks, including those specifically of soy cheese.
Nutritional Benefits
Soy cheese is low in fat, especially saturated fat, and is cholesterol free. It also contains fewer calories than normal cheese.
Fortifications
Soy cheese and other soy products are often fortified with important nutrients such as vitamins A and E, important antioxidants, and vitamin B12, which encourages healthy red blood cell function. Soy cheese is also fortified with iron, which boosts the immune system and brain development, and calcium, which increases bone density.
Reduce Heart Disease Risk
After conducting in-depths trials and studies, the FDA validated the claim that soy protein can reduce the risk of heart disease. Look for the inclusion of soy protein when you are selecting soy cheese.
Reduce Breast Cancer Risk
Soy contains isoflavins, which are antioxidants that protect the body from free radical cells that can cause cancer. According to Dr. Carol Enderlin, studies have shown a link between soy consumption and reduced risk of breast cancer. However, she also points out that other studies have not duplicated these findings
The Dangers of Soy
Not everyone is convinced that soy is beneficial. Mary Enig, Ph.D., and Sally Fallon have asserted on the Mercola.com health newsletter that soy can cause deficiencies in calcium, magnesium and iron. Soy can interfere with zinc absorption, which can prevent healthy brain and nervous system functions. The doctors also state that soybeans contain enzyme inhibitors that prevent proper protein digestion, which your body needs to build and repair muscle tissue, bone and skin.
Go to the fair and you can get an apple covered in some kind of delicious candy coating. After caramel, chocolate is the most popular covering for an apple. So, what better way to combine these two items than by making a pie?
Instructions
1. Preheat oven to 375 degrees. Unroll the refrigerated pie crust into the pie plate. Press the crust into the plate, so that no air remains between the crust and the plate. Place pie crust in oven for five minutes and take out to cool.
2. Peel apples and cut into 3/4-inch to 1-inch pieces. Make sure to remove the core. Mix cinnamon, brown sugar and nutmeg in a bowl. Toss cut apples in mixture. Set aside.
3. Place semi-sweet chocolate in a bowl with condensed milk. Microwave on high for thirty seconds and stir mixture. Repeat this step as many times as you need until chocolate mixture is smooth. Stir vanilla into chocolate mixture.
4. Arrange apples in pie crust in a circular pattern so that apples overlap. Cover pie crust with aluminum foil and place in oven for 40 minutes at 375 degrees.
5. Remove pie from oven and uncover. Pour chocolate mixture over apples in pie crust. Let cool on counter for 10 minutes, then move to refrigerator for at least two hours and allow fudge to set.
6. Cut and serve with whipped cream or ice cream.
Tags: chocolate mixture, apples crust, crust into, crust into plate, into plate
The pork shoulder roast, sometimes labeled as Boston butt, is a rich and flavorful cut that becomes very tender as it cooks. This pulled pork is slow cooked and then simmered on the stove with salsa and tomatoes. Serve with warm tortillas or hard taco shells. Another perfect quick and easy recipe for a slow cooker. ENJOY!
Instructions
1. PLACE the pork roast into an oven roasting bag and set inside a slow cooker. Sprinkle the chili powder over the roast and arrange onions on top of the roast. Loosely close the top of the bag with a nylon tie.
2. USE scissors to cut 3 vents, 1-inch long in the top of the bag. Pour water into the bottom of the slow cooker, around the bag, so that it's at least 1 inch deep. Cover and cook the pork on LOW for 6 to 8 hours.
3. REMOVE the pork and onions from the bag and place in a large DUTCH oven (reserve 3/4 cup of liquid from the bag.)
4. SHRED the pork by pulling it apart using two forks.
5. STIR the salsa, tomatoes, and cooking liquid in with the shredded pork.
6. BRING to boil over high heat, then reduce the heat to low. Cover and Simmer for 1 hour, Stirring occasionally.
Candy has long been a favorite treat of children and adults alike. Despite the fact that candy is loaded with sugar and not the healthiest thing to eat, that doesn’t stop people from indulging. If you’re a dessert chef, or merely an individual with a passion for candy, opening up your own candy store is a great way to explore your creativity and make some money. You can open up your own candy store for less than $5,000.
Instructions
1. Decide what kind of candy store you want to have. There are a couple of different types of candy stores. You can either have a chocolate store or a full range candy store. A chocolate store’s specialty is, obviously, chocolate while a full range candy store has anything and everything imaginable. What you decide to carry is completely up to you.
2. Find a physical location. While you might consider running your candy store out of your home, it’s a much better idea to have a different physical location. You can turn this location into your production place and store or you can just use it as a store and complete production elsewhere. Try to find an area that has a lot of traffic. Strip malls are a great place to set up your shop.
3. Purchase supplies. Once you’ve got a location, it’s time to purchase all of your supplies. These supplies include ingredients needed to make candy such as pots, pans and molds and packaging products. This step will be one of the most expensive ones.
4. Advertise your store. In order to generate business, it’s important to advertise. Go out into the community with flyers and samples and pass them out to businesses or passersby. It is essential that you have samples of your candy. This will give your potential customers an idea of how great your product is.
5. Create gift ideas. Holidays and birthdays are significant candy selling days. Create gift baskets designed for specific holidays such as Valentine’s Day or Easter. Many clients purchase baskets for loved ones and other businesses.
6. Set up an on-line store. Build a website that shows your candy along with the prices. Your candy should look as delectable as possible so use different displays in your photos.
Tags: candy store, your candy, your candy store, chocolate store, Create gift, full range
Plain salad servers are just that--plain. A small investment in tools, wire and beads can transform a set of basic salad servers into attractive utensils you would be proud to use or give as a gift.
Instructions
1. Wire comes in a variety of widths and colors.
Cut 36 inches of wire. Using the round-nose pliers, form a loop at one end of the wire.
2. Flat-nose pliers will help you hold the wire.
Grasp the flat sides of the loop with the flat-nose pliers, and hold tightly. Continue winding the wire close to the loop by turning the pliers in one hand while holding the wire steady with the other hand. Wind around three to four times to form a swirl.
3. Take the swirl and place it at the neck of the salad fork where the handle meets the prongs. The tail of wire should point down the length of the handle. Hold the swirl with your thumb, and wind the wire around the back of the handle. Bring the wire back over the top, overlapping the wire at the bottom of the loop. This will anchor the wire to the salad fork. Continue to wrap the wire tightly while holding the swirl steady. Squeeze the wire on the sides of the handle while pulling the length of wire to prevent any gaps. Wrap three to four times.
4. Beads make your creation unique.
Thread a bead onto the wire. Make sure the bead is on the front of the handle. Wrap the wire tightly around the fork. Add beads periodically as you continue to wrap the wire around the handle. The wire is part of the design and will be visible in between the beads. If you want less visible wire, use more beads.
5. Wire cutters snip wire cleanly.
When you reach the bottom of the handle, turn the fork over, pass the wire under the last three wraps and pull tightly. Cut off excess wire.
6. Add some character with beads and wire.
Repeat the process with the salad spoon.
Tags: four times, salad fork, salad servers, three four, three four times, while holding
The Pillsbury Bake-Off gives people the chance to enter their own recipes that use Pillsbury products and possibly win big prizes. The Pillsbury Bake-Off gives 100 finalists a trip to compete for two days to win cash and merchandise totaling more than $1 million. This trip includes round trip airfare, hotel accommodations and event-sponsored food. Entering the Pillsbury Bake-Off is easy once your recipes are competition-ready.
Instructions
1. Review all the Pillsbury Bake-Off rules and regulations before deciding to enter. The competition is run by the General Mills Corporation which owns Pillsbury. General Mills has the right to disqualify any participant in the Bake-Off at any time. When you submit your recipe, you agree to all of the rules and enter into a binding contract with the General Mills cooperation.
2. Create a recipe using two or more Pillsbury products. Visit Pillsbury.com and click on the "Products" link at the top of the page to view a list of products available to choose from.
3. Visit the Pillsbury Bake-Off website to enter the competition. Click on "Enter Bake-Off." Follow the link to the official entry form.
4. Check the entry deadline. If your entry is submitted after the deadline it will not be considered for the contest.
5. Fill out the entry form in detail. You must submit a complete recipe including ingredient, garnishes, exact measurements and weights. Any equipment used must be specified with its exact dimensions.
6. Click "Submit" when you are finished. Only entries submitted through the website are reviewed and accepted.
Tags: Pillsbury Bake-Off, General Mills, Bake-Off gives, enter competition, entry form
Roadside stands offer fresh seasonal fruits and vegetables to customers.
A roadside stand provides a glimpse of rural farm life as its operator sells colorful fruits and vegetables to passing motorists. A stand often perches on the edge of a busy road, adjacent to a farm that grows the stand's produce. In other cases, a roadside stand combines the farm's own produce with offerings from other local growers. For example, a roadside stand renowned for its blueberries and orchard-grown fruit may carry other local farmers' fresh vegetables and herbs. Stands that operate every year acquire a loyal customer base through word-of-mouth advertising and newspaper features.
Instructions
1. Create your roadside stand business organization. Examples include a sole proprietorship, S corporation, general corporation and limited liability company. Talk to a commercial insurance agent about business and personal liability coverage. Speak to your state department of revenue about whether you need a sales tax license.
2. Complete the licensing and permit process. Visit your city or county clerk's office to inquire about a roadside stand business license; also ask about locally required permits. Consult your local zoning department to confirm you can operate a roadside stand in that jurisdiction. Call your city's health department to ask about local produce inspection requirements. Contact your state's Department of Agriculture to learn about statewide produce inspection and marketing regulations.
3. Find an appropriate roadside stand location. Select a site 10 miles or less from a city or town, as this minimal distance may encourage local residents to make a short trip to your roadside stand. Find a location on a well-traveled road that allows customers to easily see your stand and to visit it without creating a traffic hazard. Look for a spot near a stop sign or traffic light, and ensure that you have adequate customer parking and maneuvering room.
4. Build or refurbish a roadside stand. Evaluate your budget and construction talents before you decide on a roadside stand design. If funds are limited, erect a spacious and sturdy tent. Refurbish a structurally sound shed or small outbuilding if appropriate; or build a sturdy structure at a reasonable cost. Ensure interior space is wide enough for customers, including wheelchair users, to navigate without feeling cramped. Apply colorful building paint or create farm-themed wall murals; also consider inflatable fruit or vegetables on the building's roof. Remember you have only a limited time to attract a moving customer's attention.
5. Establish your hours, prices and payment methods. Determine your roadside stand's operating hours, and do not deviate from those hours unless an emergency arises. If necessary, hire staff to operate the stand in your absence. Establish your produce prices after examining competitors' prices for similar items. Offer purchase incentives, such as an extra ear of corn and some old-fashioned corn recipes for customers who purchase a dozen ears. Consider other incentives for larger-volume purchases. Select your modes of payment after considering the costs of card processing machines vs. your expected roadside stand income.
6. List your roadside stand products. Select your products based on whether you operate the stand on your own property or at another location. A farmer selling produce on his own property likely offers multiple produce varieties during each growing season, as he can easily transport the produce directly from his fields. A seller operating a stand elsewhere often focuses on a few products at one time. Consider produce that has been well-received by area customers. Sweet corn and tomatoes are excellent examples of colorful produce that draws customers to roadside stands.
7. Display your colorful produce. Create a color patchwork by placing differently colored produce varieties next to each other. For example, zucchini, tomatoes and yellow squash provide striking color contrasts. Display your produce on tiered shelves if space allows, or feature selected items on small wooden blocks placed on the display counter. Keep all produce out of direct sunlight, and place your most perishable items in the shadiest part of the stand. Add clearly written table signage that identifies each fruit or vegetable. List each item's price, along with a suggested use for that produce. For example, recommend a homemade spaghetti sauce made from your succulent tomatoes; or a corn pudding made from your delicious sweet corn.
8. Market to your roadside stand customers. Attract customers with eye-catching sandwich board signage featuring colorful hand-painted fruits and vegetables. Place the signs on your property or obtain written approval to install the signage on other private property. Do not place signage on state or local highway property without written approval. Attract more attention by placing a colorful, easy-to-read sign on the front of your building or shed.
Offer customers fresh fruit samples along with recipes that incorporate that fruit. Offer fresh vegetables with a tasty dip, along with recipes for those types of produce. Ask for customer mailing addresses or email addresses, and use this information to create a customer mailing list. Notify local and regional customers about new fruits and vegetables, along with other locally produced items such as herbs or honey.
Tags: roadside stand, your roadside, your roadside stand, along with, fruits vegetables, along with recipes, colorful produce
One of the most consumed foods every year is the hotdog. But without a direct link to any specific type of meat, the hot dog could be a mystery for anyone who eats it. What really goes into the creation of a hot dog? This answer and many more facts about hot dogs are interesting to the curious eater.
History
Because there is no official invention patent or declaration of the hot dog, it is hard to pinpoint the exact day or how hot dogs were invented. In the early 1900s, vendors selling sausages decided to put the "hot dogs" into buns because people would complain of hurt hands or the gloves used to hold the hot dogs would be stolen. The hot dog in a bun popularity spread and eventually hit its height at national baseball parks where it is still very popular today.
A cartoonist named Tad Dorgan actually coined the word "Hot Dog" in one of his cartoons, because the common names in the late 1800s and early 1900s was dachshund. The hot dog name has stuck ever since and it is now one of the most popular foods sold in America.
Types
Hot dogs are basically unseasoned sausages and they are made a variety of ways. The typical hot dog measure 6 inches in length, but some areas sell "foot long" hot dogs that measure 12 inches in length. You can also purchase mini-hotdogs that are used for appetizers or to create the popular "pigs in a blanket" recipe.
Hot dogs are made with a variety of meat and you can find variations on this at almost every grocery store. Some hotdogs are made with all chicken, all beef, or a mixture of beef, chicken, and pork. Every package is different, but the cheaper hot dogs will contain mostly chicken.
Function
When people purchase hot dogs from a store, there are a variety of methods that they can do to cook them. Some people actually eat them raw because most packages are fully cooked at the factory, but you can cook them using a variety of methods. You can boil them, microwave them, steam them, grilled them, or heat them with other foods.
People enjoy putting condiments on hot dogs. Some of the most popular additions to a hot dog include mustard, ketchup, chili, cheese, onions, and relish. Preferences tend to vary by geographic region.
Features
Hot dogs have become a part of the American lifestyle and are the focus of a popular eating contest every year. Nathan's Hot Dog Eating Contest takes place on July 4 on Coney Island in New York, the contestant who eats the most hot dogs in 12 minutes -- buns included -- is declared the winner.
The world's longest hot dog was created in Japan and measured at 196 feet. This hotdog also had an accompanying bun with it and various condiments.
Considerations
Due to high fat and sodium content, hot dogs could be unhealthy if eaten on a regular basis without proper exercise or diet. Some hot dogs are specially created for dieters and feature a lower salt content, but if you remain on a healthy diet and in good shape, a limited number of hot dogs should not cause problems.
Tags: cook them, early 1900s, every year, inches length, made with, measure inches, measure inches length
Decanting wine has two purposes: to remove the sediment that has formed in the bottle while stored over the years, and to release the wine' s aroma by aeration. Exposing wine to the open air allows it to "breathe," increasing the complexity of the aroma. Aeration is important because people can only distinguish four types of tastes with their tongues, while all the other impressions from wine come through the nose. Older red wines benefit the most from decanting, because they tend to have the most sediment.
Instructions
1. Stand the bottle up for several hours to allow the sediment to settle to the bottom.
2. Remove the cork with a corkscrew.
3. Remove the entire capsule, (the foil around the neck of the wine bottle), with a knife or other sharp utensil.
4. Place a light source (a candle is traditionally used) behind the bottle.
5. Pour the wine gently and slowly into the decanter in front of the light source.
6. Stop pouring when you observe sediment traveling up the neck of the wine bottle.
7. Let the wine aerate in the decanter 30 minutes to one hour before serving.
From the formal to the whimsical, cheese knives and cutting boards are always useful serving tools. Usually much smaller than a full-sized bread or cutting knife, the etiquette surrounding these utensils is easy to learn.
Hors D'oeuvre
When cheese is served as an hors d'oeuvre, it's cut or spread on a cracker with a cheese knife. Use a separate knife for each cheese so that flavors do not mingle.
Dessert
If cheese is served with fruit for dessert, it will be sliced with a cheese knife and placed on a plate with the fruit. The cheese and fruit should be eaten with a knife and fork.
After Dinner
Cheese will be served on a board or on individual plates with bread, crackers, fruit and cakes. Use the cheese knife for cutting or spreading the cheese. Cheese served on bread or crackers is eaten with the fingers.
Handling Cheese
A clean cloth will usually accompany harder cheeses served on a board. Use the cloth to hold the cheese while cutting it with a cheese knife.
Individual vs. Communal Cheese Knives
If you receive an individual plate containing cheese and are provided with a cheese knife and fork, use the utensils only on your plate. If cheese is served on a board, leave cheese knives on the board for use by other guests.
Tags: cheese knife, with cheese, with cheese knife, cheese served, served board
These dinner rolls smell as good as they taste. You'll never reheat store-bought again! Makes 18 rolls.
Instructions
1. Pour 1/4 c. very warm water (like a hot bath) into a small bowl and sprinkle the yeast into the bowl. Stir gently and let stand 5 minutes, or until a foam rises to the surface.
2. Heat the buttermilk in a medium saucepan over medium heat, stirring constantly, until just warm. Remove from heat.
3. Stir in the yeast mixture, melted butter, eggs and sugar.
4. Mix the flour, baking soda and salt in a large bowl and make a well in the center.
5. Pour the liquid ingredients into the well and mix until the dough holds together.
6. Turn the dough out onto a slightly floured surface and knead, adding flour as necessary, until the dough is smooth and elastic, about 8 minutes.
7. Form the dough into a ball and place in a large buttered bowl.
8. Turn the dough until it is coated with butter, cover the bowl tightly with plastic wrap and let stand in a warm spot until the mixture has doubled in volume, about 1 1/2 hours.
9. Butter two 9-inch round cake pans.
10. Punch the risen dough down and knead briefly inside the bowl.
11. Cut the dough into 18 equal pieces.
12. Place a piece of dough on a work surface and tuck the dough underneath itself, turning as you tuck until you have formed a firm ball.
13. Repeat with the remaining dough and, as you work, place the rolls in the prepared cake pans.
14. Cover the cake pans with plastic wrap and let stand in a warm place until the rolls have doubled in volume, about 40 minutes.
15. Preheat the oven to 400 degrees F.
16. Brush the tops of the rolls with melted butter and sprinkle with seeds (optional).
17.Bake rolls 20 minutes, or until golden brown. Serve warm.
Tags: cake pans, about minutes, doubled volume, doubled volume about, dough into
More like a stew, this chicken tortilla soup is a thick, satisfying meal--perfect for chilly autumn and cold winter nights. Even better, its rich, mouth-watering aroma fills the house. Though it takes a little time and effort, this tortilla soup is well worth it. Total preparation and cooking time is 60 minutes. Serves 8.
Instructions
1. Chop or shred chicken. Set aside.
2. Heat oil in large skillet over medium heat. Saute tortillas until lightly browned.
3. Add onion, garlic and cilantro. Cook for 2 to 3 minutes, or until onions are translucent. Remove from heat.
4. Combine diced tomatoes, chicken broth, black beans and spices in large pot. Bring to a boil over high heat.
5. Add skillet mixture (tortillas, cilantro, garlic and onion), chicken, bay leaves and juice from half the lime.
6. Reduce heat. Simmer for 30 minutes.
7. Remove bay leaves and serve. Garnish with sour cream, avocado slices, shredded cheese and remaining lime slices.
Canning is a method of storing and preserving processed food to increase its shelf life. If you have a garden, or frequently visit your local farmer's market, you can preserve any extra produce you obtain. Vegetables such as zucchini must be cooked before canning so they do not spoil. As zucchini has a low acid level, preserving the vegetable requires a canning method called hot-packing.
Instructions
1. Bring a pot of water to boil and immerse one Mason jar, without its seal and lid, for every two zucchini you need to can. Leave the jars in the boiling water for 10 minutes to sterilize them.
2. Use metal tongs to remove the jars from the boiling water and place upside down on a clean towel.
3. Pour fresh water into the pot and bring it to a boil. While the water comes to a boil, place the zucchini on a cutting board and chop off the ends with a sharp knife. Slice the zucchini into 1-inch thick pieces and place into the boiling water.
4. Cook the zucchini in the boiling water for 20 minutes before spooning into the Mason jars. Fill each jar with the zucchini 1/2-inch from the top.
5. Pour two inches of fresh water into the pot and boil over the stove top. Place the Mason jar seals into the boiling water and allow them to set for three minutes.
6. Pick up each seal with a magnetic lid wand and place onto a Mason jar. Screw the jar lids over the seals tightly and allow the zucchini to come to room temperature before storing. Store in a dark and cool cupboard.
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Baked dressing is a healthy alternative to traditional stuffing.
While stuffing is an American favorite for Thanksgiving side dishes, baked dressing is a healthier and delicious alternative to traditional stuffing. Because stuffing is literally "stuffed" into the turkey, it absorbs excess from the turkey as it cooks. Baked dressing, on the other hand, includes all the ingredients of traditional stuffing without the excess fat.
Instructions
1. Gather your ingredients. Substitute hand-torn whole wheat bread for white bread cubes in order to add more fiber to the dish. Substitute margarine with olive oil for butter, and use only the whites of eggs to reduce fat. Use two egg whites for every whole egg your recipe calls for. For example, if your recipe calls for three beaten eggs, beat and use six eggs whites only.
2. Choose a recipe that is heavy on the vegetables--such a traditional celery dressing--and free of raisins and cranberries, which are high in sugar. If your recipe calls for raisins or cranberries, considering using apples sweetened with a sugar-free sweetener instead.
3. Use fresh, individual spices such as sage, thyme, pepper and light salt, opposed to prepackaged mixes, which are typically high in sodium. Begin with a very minimal amount of salt--no more than two teaspoons--and then add more salt to taste after the dressing is baked.
4. Preheat the oven to 350 degrees Fahrenheit. Melt your margarine with olive oil in a saucepan, and saute your vegetables until warm but still crisp. Add low-fat turkey broth to the mixture and bring a boil. Reduce heat to medium-high, and cover and simmer for 10 minutes.
5. Tear four quarts worth of whole wheat bread into similar-sized pieces of about an inch square. Add the beaten egg whites and chosen spices to the torn bread. Add the saut ed vegetables with margarine and chicken broth, and mix thoroughly until all ingredients are evenly distributed.
6. Transfer the dressing to an oven-safe casserole dish. Turn the oven to bake, and bake the dressing at 350 degrees for 45 minutes, or until a light golden brown. Cut the dressing into half-cup portions prior to serving as a way of encouraging portion control.
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