There is art involved when you want to skillet fry a pork chop.
Instructions
1. First pick which skillet to fry in. Pick one with a lid. The skillet I use will hold four pork chops at once. An iron skillet is a good choice for this job too.
2. Heat up the skillet to a med-high heat. Around six or seven on some stoves. Apply some non stick spray to the skillet. The trick to skillet fry a pork chop is not to get it to hot. You want to reach the safe temp of 160 Degrees to kill the dangerous stuff but you want to get there slowly. I cook my chops about thirty minutes.
3. I like McCormick Montreal Steak seasoning on pork chops fixed this way. Feel free to use what ever seasoning you like. Put the pork chop in the skillet and sprinkle with seasoning. Cover with the lid. Turn the chops about every five minutes or so. They will cook slow and tale on some of the seasoning taste. When the chops have cooked through I turn the heat up to high and brown the outside of them. Cooking on a low heat keeps the pork moister and makes it tender for delicious pork chop in a skillet fry.
Tags: pork chop, chop skillet, chops about, Great Pork, Pork Chop, pork chop skillet
Egg rolls, the delectable Chinese food with the meat and vegetable filling, make perfect appetizers or can be served as a main dish. When making egg rolls from scratch or purchasing ready made egg rolls, you might need to freeze a portion to use at a later date. Placing hot egg rolls in the freezer or overfilling a freezer bag can make a mess when you go to reheat the small dough pockets. Using the correct freezing procedures, your frozen egg rolls will come out fresh and ready to pop into the deep-fryer or oven.
Instructions
1. Lay a sheet of parchment or wax paper over a cookie sheet. Press the parchment or wax paper onto the cookie sheet surface and into the corners so it lies flat.
2. Set a single layer of cooked or uncooked egg rolls on the parchment or wax paper. Leave 2 inches between each egg roll.
3. Place the cookie sheet inside the freezer. Level the cookie sheet to keep the egg rolls from sliding. Leave the egg rolls inside the freezer for two hours.
4. Remove the cookie sheet from the freezer. Place the frozen egg rolls inside quart-size freezer bags. Lay the egg rolls gently into the bag and do not overstuff them.
5. Push out as much air as possible from the bag without squeezing the egg rolls. Seal the bag and place back into the freezer.
Many people think sealing jelly jars with paraffin (baker's wax, canning wax) to be old fashioned. It is still, however, a viable canning method for short time periods. Paraffin sealed jellies should be used within a couple of months. For longer periods, before use of canned goods, the two part method of a metal ring and lid (in a hot canning bath) should be used for safety.
Instructions
1. Prepare your jelly with the recipe of your choice. Pour the jelly into the sterilized glass jars, leaving ½ to 1 inch of space at the top, for the paraffin.
2. Use a double boiler to melt the paraffin wax. If you don't have one available, use a large pot and smaller pot inside. Fill the larger pot halfway with water, place the smaller pot with a chopped-up bar of paraffin wax inside, on top of the water in the larger pot. Bring the water to a boil, as the wax melts. This process can be started as the jelly making is nearly finished.
3. Place a candy thermometer in the wax, keeping the temperature below 375 degrees F. Paraffin can catch on fire if it becomes too hot. When the wax is completely melted it will have a clear, water-like consistency. At this time the jelly should have set (become slightly solid) and cooled, somewhat.
4. Spoon the melted wax onto the top of the jelly in the jars, nearly up to the jar top. Tilt the jars, a bit, to make sure the wax has adhered to the sides of the jars. Allow the wax-topped jars to set until the wax is opaque (white in color and not see through).
5. Place the jar lid over the top of the opaque paraffin and screw it on tight. As the wax and jelly cool further, the lid is pulled down sealing the jelly in, so it is safe for storage and later use.
6. Remove the lid and then the layer of paraffin wax when you are ready to use the jelly. The wax should be solid and come out easily. Throw the wax away. If you see any mold on the wax bottom or jelly, the canned food is not fit for human consumption and could cause illness. Through all of the jelly in that jar away. If the jelly is fine, replace the lid after the first use and store it in the refrigerator.
Tags: jelly jars, jelly should, sealing jelly, should used
Many people love fried, batter-dipped fish. You can easily create a batter and customize it with beer or your choice of spices and herbs. Choose a firm fish that can hold up well in the hot oil. Serve with cole slaw and french fries for the perfect comfort-food supper.
Instructions
1. Talk to the fishmonger and purchase boneless fish filets that are well suited to frying. Rinse the fish and pat dry with paper towels.
2. Assemble the ingredients to make a batter for the fish. Mix flour, eggs, milk, salt, pepper and a dollop of oil for the basic batter. Add spices like chili powder or dill. Create a very thick batter and add beer to it. The finished batter should be smooth, thick and sticky so that it adheres well to the fish.
3. Heat oil in a pan to 350 degrees F or use a deep fryer pre-heated to 350 degree F. Take care working with the hot oil.
4. Dip a piece of fish into the batter and coat it well on all sides. Use tongs to move the fish through the batter immediately.
5. Ease the batter fish filet into the hot oil with the tongs. Batter a second piece of fish and add it to the fryer, once the oil has come back up to temperature.
6. Fry the fish 2 to 3 minutes until it is golden brown with a crispy exterior. Test to make sure the fish is flaky, moist and cooked through.
7. Continue cooking the battered filets. Drain the fish on paper towels after removing from the cooking oil.
Successfully remove the bread from a bread maker without tearing the loaf.
Bread makers mix the ingredients, knead the dough and bake the loaf of bread with the push of a button, but you must exert some effort to remove the cooked loaf from the bread maker. Proper removal and cooling of the bread will make it easier to slice, and the bread will have a better quality. Preserve the quality and texture of your bread made in a bread maker by learning correctly remove the loaf.
Instructions
1. Spray the inside of the bread maker kneading bucket and the mixing paddle with cooking spray before adding the ingredients.
2. Lift out the loaf pan from the bread maker at the end of the cooking cycle. An alarm will sound on your bread maker.
3. Place the pan with the bread in it onto a cake cooling rack to 10 minutes to soften the crust and make removal easier.
4. Hold the sides of the loaf pan with pot holders and flip it upside down over the cooling rack. Gently shake it to dislodge the loaf.
5. Insert the handle of a wooden spoon or a pair of kitchen tongs into the hole at the base of the upside-down loaf and remove the kneading paddle from the bread.
6. Cool the bread for at least 20 minutes or until it is at room temperature before slicing with a serrated bread knife. Cutting a warm loaf of bread will result in tearing the loaf and having uneven slices.
Tags: bread maker, bread will, from bread, bread maker, cooling rack, from bread maker, loaf bread
Chipotle sauce offers a zesty and flavorful kick to sandwiches, salads and a variety of other recipes. Making chipotle sauce at home proves to be a simple task when you have the right ingredients. Ingredients in chipotle sauce are minimal, making it an easy-to-prepare condiment for any of your home-cooked meals.
Chipotle Peppers Adobo
Jarred chipotle peppers Adobo
Chipotle peppers Adobo is composed of chipotle peppers, vinegar, onion and tomato paste or ketchup. It is sold in cans and makes for the main ingredient in homemade chipotle sauce. Because making chipotle peppers Adobo is a time-consuming process, the canned option is a more convenient choice.
Dijon Mustard
Flavorful and tangy Dijon mustard
Dijon mustard offers a tangy and sweet kick to the chipotle sauce recipe. It also provides added creaminess to the texture. Dijon mustard varieties such as spicy brown and honey Dijon create alternations in the sauce's taste.
Garlic and Herbs
Fresh bulbs of garlic
Fresh minced garlic, onion and a variety of herbs such as cilantro, bay leaf and cumin make delicious additions to a homemade chipotle sauce. A small amount of salt added to the ground powdered herbs adds extra flavor to the sauce recipe.
Lime Juice
A fresh, juicy lime
Lime juice, added to many southwestern and Latin dishes, offers a little bit of zing to the taste and acts as a preservative owing to its citric acids. Small amounts of the juice is adequate, however, as it can become overpowering.
Mayonnaise
Mayonnaise offers a creamy and smooth texture to the sauce as well as a balance against the spiciness of the chipotle peppers Adobo. Mayonnaise, the base of the chipotle sauce recipe, blends well with the lime juice and other ingredients to create the creamy and mild chipotle flavor. Mayonnaise with lime juice added can be used as an alternative to lime juice and mayonnaise as separate ingredients.
Beer is made by combining a wheat ingredient with yeast and letting the solution sit for weeks at a time, which releases chemicals and allows beer to take on its color, taste, alcohol content and consistency. To begin the process, the general ingredients must first be gathered. Wort is a major liquid ingredient in beer and is gathered by mashing up malted barley. It contains sugars that produce the alcohol content in beer during fermentation. Yeast is combined with the wort to start the fermentation process. There are two types of yeast that can be used, each one creating a different type of beer. Top fermenting beers make fruitier tasting beers and ales. During the fermentation process they create a layer of foam that rises to the top of the wort. This yeast helps yield beer with higher alcohol content. Bottom fermenting beers are used to create lagers with a much crisper taste. They achieve this by fermenting longer with the sugar in wort, which creates the distinct flavor of lagers.
How Yeast and Wort Combine
At the start of the fermentation process, wort is added into large fermentation tanks. Then yeast is introduced and evenly distributed throughout the wort. It is a continual process that creates clumps that sink to the bottom of the fermentation tank after the yeast is finished fermenting. When yeast interacts with wort it encounters a high glucose content. The glucose in the wort enters the yeast, which then breaks it down in a process known as glycolysis. This process gives yeast energy, which forces it to multiply faster. In the end, the glucose is broken down into carbon dioxide and ethanol. The glucose continues to enter the yeast and get broken down until all of it has been turned into carbon dioxide and ethanol. Ethanol gives the beer its alcohol content, while carbon dioxide contributes to its carbonation.
Fermenting Process
Different beers are fermented for different lengths of time and at different temperatures. If the beer is being made into ale, it is held in a fermentation tank for 2 weeks at a temperature of 68 degrees F. If the beer is going to be made into a lager, it will be kept in longer, for 6 weeks, and also kept 20 degrees cooler. Someone must always look after these fermentation tanks because the process creates heat, so the tanks must constantly be cooled to keep them at a steady temperature. During much of the process, a tube lets excess carbon dioxide pump out from the top of the tank, but towards the end it is closed to allow the carbon dioxide mix with the beer to carbonate it. After fermentation, the clumps of yeast are filtered out and the beer is cooled, filtered some more, and then packaged.
Orangeade is a combination of orange juice and lemon juice with sugar. It's a great summer drink and lets you stock your fridge with something other than fruit punch and iced tea. You can make simple orangeade that resembles lemonade add some milk and ice for an orangeade smoothie or toss in some rum for an orangeade cocktail.
Instructions
Make Regular Orangeade
1. Start a regular orangeade recipe by making simple syrup, which is a combination of water and sugar. Combine two parts sugar with two parts water and bring the mixture to a boil. Let it cool before adding it to the orangeade.
2. Mix lemon juice and orange juice together in a pitcher. Add the simple syrup mixture and stir well.
3. Top off the juices with club soda or a lemon-lime soda. Add ice cubes, or pour the orangeade over ice and serve.
4. Make an orangeade cocktail by adding a couple tablespoons of rum to your orangeade.
Make an Orangeade Smoothie
5. Gather frozen orange juice concentrate, water, milk, powdered sugar, vanilla or lemon extract and crushed ice together.
6. Combine the ingredients into a blender and blend until smooth. Add extra milk for a thinner smoothie or more crushed ice for a thicker smoothie.
7. Pour the orangeade smoothie into a glass and top with whipped cream or grated orange peel.
The term fiddle can be used to refer to any stringed instrument that can be played with a bow. Fiddles come in all shapes and sizes, but despite being used to play very different styles of music around the world, all fiddles share some common historical origins.
Earliest Fiddles
Stringed instruments similar to the fiddle were first developed in India around 3000 B.C. These instruments may have been played with bows or plucked with the fingers. They figured prominently in Indian mythology and were crafted as part of a religious practice. Over time the Indian fiddle was introduced to other Asian cultures where it was modified and gradually evolved.
By the ninth century, fiddles that were played with bows became widespread. The lyra was an instrument used throughout the vast Byzantine Empire, which included northern Africa, southern and southeastern Europe, and parts of the Middle East. The lyra was bowed much like a violin. Its strings, which ranged in number from three to five, were also stopped with the fingers of the player's other hand to control pitch, also as with a violin.
Evolution
Today the lyra is considered the forerunner of most of the stringed instruments developed in Europe. By the 12th century, fiddles were in general use throughout Europe and the term "fiddle" was fully established. During the Renaissance, the fiddle evolved into two distinct classes of instruments. The first were larger instruments, such as the cello, that were played while held between the legs and braced against the floor. The second category included early violins and was made up of instruments held in the arms or resting against the chin, neck, and shoulders.
Both types of fiddles were important in the development of Renaissance music. Eventually smaller fiddles became increasingly popular and came to dominate much of the music produced during the later Renaissance, evolving toward the modern violin.
The Violin
The four-stringed violin emerged as a distinct type of fiddle in the early 16th century. It became popular in the city of Brescia in northern Italy, which was known for its musical contributions to the Renaissance. Brescia was a gathering place for students and elite violinists, among other musicians. Eventually it also became a major manufacturing center for violins. By the mid-1550s, violins in the Brescia style were being used all across Europe.
By the mid-17th century violin making had shifted from Brescia to the northern Italian city of Cremona. It was there that violin makers such as the Guarnieri family and Antonio Stradivari established workshops that produced some of the finest instruments ever made. Fiddles from these makers are highly prized collector's items today.
American Fiddles
Various types of fiddles were brought to America in the 18th and 19th centuries by European immigrants. The American folk music that developed during the colonial era made use of the fiddle. Soon the term "fiddle" became separated from the more specific violin, and was commonly used to refer colloquially to the smaller variety of bowed string instruments used in folk music.
Country and bluegrass musical traditions arose, with the fiddle playing a prominent role. Fiddles were also used in such American fusion styles of music as zydeco and eventually, rock 'n' roll.
Today in the United States violins used in classical music are seldom called fiddles. The exception to this is the community of classical musicians themselves, who retain the term as an affectionate name for their instruments.
Fiddles Around the World
Today many of the various styles of fiddles are still played in their country of origin as part of a larger cultural or musical legacy. In Canada, fiddling remains a popular musical style, derived from the combined French and English fiddle traditions. Fiddles are also common in Eastern Europe where they are part of traditional Roma and Jewish cultures. English and Irish folk music are also highly reliant on fiddles.
Fiddle music is also played in places as diverse as India, Scandinavia, China, and Mexico.
Tags: fiddles were, folk music, played with, term fiddle, being used, Brescia northern, century fiddles
While some people are lucky enough to be "morning people", the rest of us often feel groggy in the morning. If you oversleep and don't have time to make breakfast, don't despair. There are plenty of breakfast ideas that don't involve cooking. Whether you prefer a sweet breakfast or a savory one, these ideas will help you start your day off right.
Fresh Fruit
If you need to "grab and go," whole fruits are very simple to take and eat in the car or on the train during your morning commute. Select fruits with a thin skin that you can eat, or a thick peel that can be easily removed: bananas, pears, apples, or oranges.
If you have a little more time, you can chop up a bunch of different fruits, toss them with some berries, and eat them over cereal or yogurt. If you're making a fruit salad ahead of time to be eaten later, you should drizzle a little lemon juice over the fruit to prevent browning.
Microwave Meals
Microwaving food does technically count as cooking. However, since it doesn't involve standing in front of a hot stove, the "set it and forget it" mentality of microwave cooking is perfect on mornings when you don't have the inclination to cook on a stove top or in the oven. Instant oatmeal is a popular microwave breakfast, but strips of bacon and scrambled eggs are just as easy to prepare in a microwave.
Breads, Baked Goods, and Pastries
Toasted or eaten at room temperature, breads can be a comforting way to start the day. Bagels with cream cheese, toasted croissants with a favorite spread, buttered cinnamon-raisin bread, muffins, donuts, strudels, cinnamon buns, or danishes can all be good breakfast options, particularly if you have a sweet tooth.
Leftovers/Make-Aheads
As every college student knows, sometimes cold pizza makes the most satisfying breakfast. While many people plan on eating last night's dinner for lunch the next day, there's no reason you couldn't have it for breakfast instead.
Alternatively, you can prepare a breakfast casserole the night before, to be eaten cold or reheated in the morning.
Delivery
If you want a hot, home-cooked meal, but just don't have the time or skill for cooking, you can order breakfast for pick-up or delivery. Your options will vary depending on your geographic location, but some possibilities might include breakfast sandwiches, pancakes, omelets, or dim sum.
Liquid Breakfast
A store-bought protein shake or breakfast-drink powder can provide much needed nutrition, and takes just minutes to prepare and consume. Alternatively, you can prepare your own smoothies and shakes in a blender using yogurt, fresh cut fruit, wheatgrass, or whey protein.
Holiday dinners often include a baked ham. To liven up the table and add to the flavor of the meal there are many types of glazes that exist for ham. Honey and brown sugar glazes are normal, but to present a different flavor try a Dijon Mustard glaze for your next ham dinner.
Instructions
1. Mix together equal amounts of sour cream and mayonnaise until well blended.
2. Add to the sour cream and mayonnaise mixture some Dijon mustard and mix well. The end mixture should have a single color, not mixtures of white and yellow.
3. Put in a little chopped green onion to the mixture and stir until the onion is evenly distributed. Place the mixture in the refrigerator to chill and to prevent the mayonnaise from spoiling.
4. Bake your ham in the oven for the recommended time as shown on the label. Remove the ham from the oven about 15 minutes before the end of the cooking time and coat the surface of the ham with the glaze.
5. Return the ham to the oven and bake for 10 to 15 more minutes at 375 degrees. Remove the ham when the surface has browned and bubbles. Allow the ham to rest for 15 minutes before carving. Serve the remaining glaze mixture on the side.
Working with play dough is a creative activity for a rainy day.
Play dough, or modeling clay, is a creative tool for keeping kids busy on a rainy day. There's no end to the different things children can fashion from the pliable substance. Once they've made one item, they can mash the play dough back into a ball of clay and start over on a different shape. Make a batch of homemade play dough to save money and help kids pass the time.
Instructions
1. Mix all the ingredients together in the saucepan with the spoon. Stir them until they are smooth and no lumps from the flour remain.
2. Place the pan on the stove. Cook the mixture over medium heat, stirring constantly until it is thick and smooth.
3. Remove the pan from the heat and allow the dough to cool until it is cool enough to handle.
4. Turn the dough out onto a bread board or countertop dusted with flour and knead the flour into the dough, adding more flour until it is the consistency you desire.
5. Divide the dough into four equal sections.
6. Place a few drops of food coloring onto one of the balls of dough and knead it in until the entire ball is evenly colored. Add more drops of coloring if you want a deeper color. Repeat this process with the rest of the dough balls, coloring each one with a different food color.
Hot pepper plants, including jalapenos, serranos, habaneros and cayenne, often produce way more peppers than you can eat fresh. Luckily, hot peppers are one of the easiest vegetables to freeze, which means you can use them to add a little heat to salsas, sauces and soups in the dead of winter. Here is freeze them.
Instructions
1. Place the peppers into a colander and wash them thoroughly under a cool stream of water. Lay a clean cotton dishtowel on your countertop and spread the peppers out in a single layer on the towel. Allow them to dry.
2. Hot peppers contain compounds called capsaicinoids, which cause a burning sensation when they come in contact with your skin, mouth or eyes. Protect yourself by covering your hands with thin latex gloves (available at drug stores) before you prepare your hot peppers for freezing.
3. To de-stem the peppers, insert a small, serrated paring knife into the pepper right where the base of the stem meets the top of the pepper. Cut the stem free by working the knife around the entire edge of the stem. Pull out the stem, discard it and then shake out as many seeds as you can.
4. You can slice the peppers or freeze them whole. Either way, pack the clean, dry, de-stemmed peppers into ?-quart or 1-quart freezer bags, leaving ? inch of headroom at the top of the bag. Seal the bag, being sure to squeeze as much air out of the bag as possible. Immediately place the bagged peppers into the freezer.
Pineapple upside-down cake is generally baked by pouring the cake batter into a pan lined with pineapple slices, cherries, brown sugar and butter. When the cake is turned out of the pan onto a serving platter, the fruit and caramelized sugar provide decoration and flavor to the top of the cake. While you do not need to decorate the top of a pineapple upside-down cake, the sides may be frosted to give the cake a more finished appearance.
Instructions
1. Place one stick of softened butter, 2 tbsp. pineapple juice and 3 1/2 cups confectioners' sugar in a medium-sized mixing bowl.
2. Beat the ingredients with an electric hand-held mixer until the frosting is smooth and has a uniform color and texture.
3. Frost the sides of the cake with your pineapple buttercream frosting using a butter knife or a spatula.
4. Close 1 cup of pecans in a large zippered plastic bag.
5. Crush the pecans with a rolling pin until the nuts are in small chunks.
6. Hold the cake platter and cake at a slight angle in one hand and hold the crushed nuts in your other hand.
7. Pat the crushed nuts gently onto the lower side of the cake, turning the cake until all of the sides have been covered.
Chicken liver pat on toast, bread or crackers is a delicious treat.
Many believe that liver pat is one of the most delicious appetizers of all time. Liver pat has been made by countless persons, in many kitchens, by expert chefs and gourmet companies. It is available in stores, restaurants, cafes and at lavish receptions. Even though all of them are delicious, the simple liver pat recipe that my Latvian grandmother lovingly taught me has always remained my, my family's and my friends' favorite. The key to this recipe is patience, as the low flame and slow cooking that Gram insisted on is what makes this pat so mouthwatering.
Instructions
1. Peel a medium sized onion, removing the brown skins. Cut off the ends, then cut the onion in half. Cut each half in quarters lengthwise, then slice very thinly.
2. Place 2 tbsp. of butter in a pan. Turn the stove on the lowest setting. Use a spatula or spoon to coat the entire pan with the melting butter. Take care not to brown the butter. As soon as the butter has melted, add the onions and stir to coat the onions in melted butter. Cover, but allow to vent.
3. Simmer onions over the lowest setting for approximately 25 to 30 minutes, stirring often. Onions should not brown, but should slowly turn translucent.
4. Rinse chicken livers thoroughly with cool water. When onions are translucent, increase the flame a little bit, but it should still be on low. Pour livers in the pan and stir to mix them with the translucent onions. Add spices. My Latvian grandmother used only salt and pepper to taste, but garlic and other spices can be added as well. Stir again to thoroughly mix the livers, onions and spices. Turn flame or heat down to the lowest setting once again. Cover, but allow to vent.
5. Simmer covered for 45 minutes, stirring frequently. While stirring, use the spoon or spatula to cut large pieces into smaller ones. Do not let the liver or onions brown, but evenly simmer throughout the process. Turn off the flame and let it cool for approximately 15 minutes.
6. Spoon liver and onion mixture into a food processor, blender or meat grinder and process. The liver pat should be the consistency of paste, with very few lumps and onion pieces. Spoon into storage container, cover and refrigerate for at least 1 hour. When cool, spread on toast, bread or crackers and enjoy.
Although the cucumber sandwich is lacking in any real nutritional value, many people prefer it as a low calorie snack. There are a variety of ways to make a traditional cucumber sandwich, but the most popular is the English way—where the cucumber sandwich originated from. These steps will show you easily make an open faced cucumber sandwich.
Instructions
Make an Open Faced Cucumber Sandwich
1. Buy the ingredients. Any grocery store will have the ingredients that you need.
2. Slice the cucumbers and marinate. Use a cutting board and slice a cucumber into thin slices. Lay the cucumber slices in a glass dish and pour a few ounces of wine vinegar over them. Allow the cucumber slices to marinate in the wine vinegar for at least ten minutes.
3. Spread butter on the bread. Spread a thin layer of soft butter on the slice of bread.
4. Apply the cucumbers and seasoning. Lay out the desired number of cucumber slices on the bread. Garnish with freshly ground pepper and desired amount of basil leaves.
Tags: Cucumber Sandwich, cucumber sandwich, cucumber slices, Faced Cucumber, Faced Cucumber Sandwich, Make Open
There's a reason why cast-iron pans are passed down from generation to generation. Cast-iron is an extremely strong metal with the ability to withstand immense heat. Even rusted cast-iron pots and pans that look as though they're ready for the scrap heap can be brought back to fine cooking form with care, and well seasoned cast-iron pans only get better with time.
History
Though cast-iron is certainly not a new method of metalworking, it's relatively new to the Western world. Iron was one of the last great metallurgic discoveries in ancient times. Even after metalworkers began crafting tools and cookware from iron, it would take centuries until the creation of forges hot enough to cast iron into molds.
Time Frame
The utilization of iron was so important to the world that irons like copper and bronze were given their own era. There is evidence that iron was used in small, possibly decorative items since 2000 B.C., but the true Iron Age didn't begin until the 12th century B.C., when crafters discovered that they could heat iron enough to beat it into sheets of metal. Somewhere around 500 B.C., China developed a forge hot enough to melt the iron; cast-iron cookware soon followed.
Features
Cast-iron pans can be utilized in the oven or on the stove top. The iron retains and distributes heat better than many other metals. Cast-iron pans also have the ability to create their own nonstick surfaces via seasoning that gets better with use. Another feature of cast-iron cookware is its ability to impart iron to foods that are cooked in it.
Potential
If you weren't fortunate enough to inherit a well-seasoned cast-iron pan, you can season it at home with simple ingredients. Clean the pan with mild dish soap and warm water and dry immediately. Coat the pan with a layer of vegetable oil or shortening, working the oil into the pan. The pan will then need to be heated to help bond the fat or oil to the cast-iron. Cast-iron pans will season more each time they are used, resulting in a smooth, nonstick finish.
Prevention/Solution
The proper method for cleaning cast-iron pans has been up for debate for generations. Some purists recommend preserving the season of a pan by never washing it with soap at all, just wiping it out after each use. Others recommend using only hot water to clean cast-iron, while a third group advocates washing in dish soap and hot water. All three groups agree that cast iron should never be scrubbed with abrasives unless it's to remove rust spots, and that cast-iron pans need to be dried immediately after a washing.
Types
Enameled cast-iron is a newer version of an old favorite. The cast-iron pans are coated with a glaze that creates a smooth, easy to clean finish without the need for seasoning. Enameled cast-iron has become popular due to its lead-free, nonstick surface, and the glaze can be tinted, creating more colorful cookware. Enameled cast-iron cookware made in the 1970s and earlier should be tested before use as some manufacturers used a glaze with cadmium in it. Cadmium-glazed cookware is highly toxic and should be avoided
Ginger is one of those versatile spices that adds an extra punch of flavor to both sweet and savory dishes. It's healthy too, says the George Mateljan Foundation's World's Healthiest Foods. Ginger has been used for centuries to soothe gastrointestinal distress, but modern preliminary studies show that ginger has even more potent properties that may ease symptoms of arthritis, boost your immune system and reduce the risk of colorectal and ovarian cancer. If you find yourself with an abundance of this multi-talented spice, do yourself a favor and freeze it for later.
Instructions
1. Place your freshly-peeled ginger on a piece of waxed paper.
2. Wrap or roll the the waxed paper very securely around the ginger. If you roll it, seal the ends with twist-ties.
3. Place the wrapped ginger into plastic freezer bags and store them in the freezer. The ginger will keep for up to six months as long as it is not allowed to thaw. Thawing and re-freezing can ruin ginger's flavor and texture.
4. Remove your wrapped ginger from the freezer when you need it for a recipe. Slice off the approximate amount you need (even frozen ginger is easy to slice). Immediately wrap the remaining ginger and place it back in the freezer.
5. Use your ginger. Once it's out of the freezer, the ginger will thaw in five to ten minutes, but you don't need to wait to use it. Frozen ginger works just as well as thawed ginger in recipes. In fact, it's much easier to grate while frozen.
Many different spices can be used for flavor rather than seasoning salt.
Seasoned salt is a blend of salt, spices, herbs and sometimes artificial flavorings, monosodium glutamate or other preservatives. The exact ingredients of commercial seasoned salt products vary depending on the manufacturer---many chefs choose to make their own blends---but common ingredients are salt, sugar, paprika, celery seed, onion powder and garlic powder.
This savoury, salty mix is popular for spicing up french fries, baked potatoes, popcorn, burgers and other foods.
Make Your Own
If you ran out of seasoned salt or just wish to make your own so you can avoid artificial flavors or preservatives, it's simple to do. Combine 1 cup of salt, 2 1/4 teaspoons paprika, 2 teaspoons dry mustard, 1 teaspoon dried oregano, 1 teaspoon garlic powder and 1/2 teaspoon onion powder. Turmeric and celery seed can be added as well, to taste. Store for up to six months in an airtight container.
Lemon Herb Seasoning Salt
For those cutting back on salt or avoiding it altogether, try this fresh citrus take on seasoned salt, from the American Heart Association Low-Salt Cookbook: combine 4 1/2 tablespoon dried basil, 3 1/4 tablespoon dried oregano, 1 1/2tablespoon finely ground black pepper, 1 1/2 tablespoon dried onion flakes, 1 1/2 tablespoon whole celery seed, 1 1/4 tablespoon powdered basil, 1/2 teaspoon garlic powder, 1/2 teaspoon grated lemon rind. This mixture can also be stored for up to six months in an airtight container.
Commercial alternatives
If you're looking for an easy, salt-free alternative you can pick up at the grocery store, try Mrs. Dash Seasonings, Parsley Patch Seasonings or Schilling Salt Free Seasonings.
Focaccia is covered and stored at room temperature.
Focaccia is a flat, Italian bread that is traditionally made with olive oil and often flavored with garlic and rosemary. It is sometimes filled with ham or cheese. Focaccia is an alternative to garlic bread and may be covered with toppings much like pizza. The bread can be used to make paninis or sandwiches, or used as a side dish or appetizer. Prepare and bake an easy focaccia in 30 minutes.
Instructions
1. Preheat oven to 425 degrees Fahrenheit. Spray a 15-1/2-by-10-1/2-inch baking sheet with nonstick cooking spray.
2. Unroll a tube of refrigerated pizza crust and place it over the bottom of the pan. Brush 1/8 cup of olive oil on the top of the crust. Sprinkle rosemary, black pepper and Parmesan cheese over the top.
3. Bake for 10 minutes to lightly brown the crust. Remove from the oven.
4. Top the crust with pepperoni, capicola and mozzarella cheese. Bake an additional 5 minutes to melt the cheese. Remove from the oven. Cut and serve.
5. Store covered focaccia at room temperature.
Tags: from oven, Remove from, Remove from oven, room temperature
Storing aged cheese protects the flavor and smell of the cheese. The cheese needs to maintain an appropriate and consistent temperature; any fluctuations can affect its consistency, and potentially cause harmful bacteria to grow and thrive on the cheese. Different cheese types require different storage methods to ensure that the cheeses stay fresh. If you do not store cheeses properly, the cheese may grow harmful mold or become too dry to eat.
Instructions
Hard and Semi-hard Cheeses
1. Place a sheet of wax paper on a flat surface, and place the aged hard and semi-hard cheese---such as Parmesan, Swiss and Provolone on top of the paper.
2. Wrap the cheese by pulling the edges of the wax paper together and taping the corners in place.
3. Place a layer of plastic wrap over the wax paper. Store at 40 to 45 degrees Farenheit.
Soft-ripened and Washed-Rind Cheeses
4. Place soft-ripened and washed-rind cheeses in a container lined with crumpled paper towels to absorb any excess moisture. Soft-ripened and rind cheeses include but are not limited to Brie, Limburger, Beer Rind and Camembert.
5. Wrap the cheeses loosely in plastic wrap. Seal the container and poke holes in the container's lid with a sharp knife to allow for air circulation.
6. Place the container in the refrigerator. Add a damp cloth to the container if the cheese appears to be dry, or place the container in a high humidity vegetable drawer in the refrigerator.
7. Store these soft and washed-rind cheeses at 40 to 50 degrees Farenheit, and at about 65 percent humidity.
Vein Blue Cheeses
8. Lay a sheet of plastic wrap or foil onto a flat surface.
9. Place blue cheeses such as Gorgonzola and Roquefort on top of the plastic wrap or foil.
10. Wrap the blue cheeses tightly in the aluminum foil or plastic wrap. Aluminum foil is preferable because you will sacrifice the taste of the blue cheese by wrapping them in plastic since the cheese will absorb the plastic's taste.
11. Store these cheeses in airtight containers at 40 to 45 degrees Farenheit.
12. Allow the wrapped cheese to breathe every two to three days by removing the cheese from the wrapping and allowing it to sit in the refrigerator for an hour uncovered.
Tags: plastic wrap, degrees Farenheit, blue cheeses, Cheeses Place, flat surface, plastic wrap foil, Store these
Crispy home fries are not just for breakfast anymore, and they don't have to be fried. Adding a variety of spices to them besides salt and pepper makes this an ideal complementary starch for chicken, pork and beef. It goes well with any grilled meats, but the cooking time and temperature is such that it can easily be coordinated with a small roast beef, baked chicken or pork loin. It's also a hearty enough dish to be served along with sandwiches or soup for a quick, easy meal.
Instructions
1. Microwave the potatoes for 5 minutes. Preheat the oven to 400 degrees. Cut the potatoes into fourths, or smaller pieces if desired, leaving the skin on.
2. Spread the potatoes on the pizza stone tightly, leaving little or no gaps between each piece.
Generously sprinkle salt, pepper, parmesan cheese, chili powder, garlic salt, basil and parsley.
Drizzle olive oil on top of the spices.
3. Heat at 400 degrees for 1 hour.
Remove from oven, garnish with sliced peppers, carrots and tomatoes.
Cooking food on skewers - from chicken strips to shish kebabs - is a grilling tradition. With a few simple guidelines in mind you'll get great results every time.
Instructions
1. Soak wooden skewers in water before using them, no matter what kind of wood they're made of, or they risk burning. Submerge them in water for at least 20 minutes.
2. Prepare your food for the skewers by making sure it's trimmed properly and bite-size. The general rule is: the smaller the better. The longer the food takes to cook, the less viable it is for skewering.
3. If you're making shish kebabs, with several different ingredients together on the same skewer, make sure all the food is trimmed to cook as fast as the quickest-cooking ingredient. If your skewers contain cherry tomatoes, for example, make sure the onions, peppers and meat are cut very small so they'll cook at the same rate as the tomatoes.
4. Thread the food onto the skewers at its deepest part. If you're cooking something wide and flat, like a butterflied shrimp, consider using two skewers so it won't spin on the skewer.
5. Cook your skewers over medium to medium-low heat, with the bottoms of the skewers extending past the edge of the grill.
6. Try to move the skewers as little as possible, both when preparing them and when cooking. This will help ensure that the food doesn't loosen once it's been pierced.
7. Make sure the food has cooled enough before eating it.
Tags: food skewers, make sure, shish kebabs, sure food, your skewers
Paraffin wax is a manmade wax alternative to beeswax, soy wax and kerosene. Paraffin wax is used to make candles and in the manufacturing process of a variety of things including space shuttles, makeup and medical ointments. Those who handle paraffin wax, be they manufacturers or hobby users, should consider the safety of paraffin wax.
Fumes
Paraffin wax fumes may have some carcinogenic properties, according to a study conducted by the U.S. Department of Labor’s Occupational Safety and Health Administration. However, most paraffin wax used in candles does not contain enough carcinogenic substances to be hazardous. Though they will likely not cause long-term damage, fumes can cause irritation in the lungs, nose, throat and eyes.
Skin Contact
Melted paraffin wax can cause thermal burns, according to Newport Glass. If paraffin wax has burned your skin, wash the burn with clear cool water and call a doctor as soon as possible. Do not use very cold water as it can cause nerve damage. Do not try to remove the wax on second- or third-degree burns as you may remove the skin with it. If it has not caused your skin to burn, paraffin wax is not a primary irritant and it will only cause irritation for those with sensitive skin.
Ingestion
Paraffin wax is usually not toxic if it is ingested. Paraffin wax is generally ingested by accident, by a child or on the top of birthday cakes that have had candles in them. In most cases it is sufficient to simply call your doctor to confirm that nothing needs to be done to counteract the ingested paraffin.
Eye Contact
If paraffin gets in your eye, flush your eye with clear water and contact a doctor. Paraffin that has not melted does not normally damage the eye and will only cause a mild irritation. If melted and hot paraffin gets in your eye, immediately contact an emergency room.
Protective Gear
If you are working with paraffin wax, there are several safety precautions to consider. If you are heating paraffin, there is the possibility that it could boil heavily. Wear safety glasses to protect your eyes from the melted paraffin and fumes. Wear clothes that protect your skin from melted wax.
Tags: your skin, cause irritation, from melted, gets your, only cause, Paraffin generally
In Spanish, the word "burrito" means little donkey, but the Tex Mex meal by that name has nothing to do with the four-legged mammal. Burritos are, by definition, flour tortillas wrapped and folded around a variety of savory ingredients. Through the years and in different regions many varieties of burritos have been developed. Today, the burrito is a popular entrée that can be enjoyed as a sit down meal with fork and knife or on the go wrapped in paper or foil.
History
The burrito originated from Mexican cuisine and has found a home among Tex Mex and Americanized Mexican cuisine. Most sources trace the beginnings of the burrito to the late 1800s to the early 1900s, though the story of its origin varies.
Varieties
Traditionally, Mexican burritos are much smaller and thinner than their Americanized counterparts. In addition to differences in size, Mexican burritos also usually only contain one or two ingredients. Americanized burritos are likely to be much larger and contain any number of ingredients. Even Americanized burritos come in a number of varieties. One variety of burrito referred to as a wet burrito is served smothered in red chili sauce and often topped with shredded cheese. Breakfast burritos have also gained popularity. These burritos are commonly found on early morning menus. Low-carb diet trends even gave way to the burrito bowl where the ingredients that would be used to stuff a burrito are served in a bowl without the tortilla.
Ingredients
Mexican burritos are generally filled with just seasoned rice, refried beans or meat. Americanized versions are commonly filled with a combination of ingredients. Meat, cheese, rice, guacamole, salsa, lettuce, tomatoes and sour cream are common in Americanized burritos. Breakfast burritos are commonly stuffed with ingredients that may include a combination of scrambled eggs, diced potatoes, onions, bell peppers, salsa, cheese, bacon, sausage or chorizo.
Nutritional Value
The nutritional value of a burrito depends on the on the types and quantity of ingredients used in the particular burrito. Burritos stuffed with vegetables, salsa, beans and lean meats pack more nutritional value than those stuffed with fattier meats and cheeses. Black bean and lean meat fillings provide a high protein meal that can be quite healthy if cheese and sour cream are omitted from the ingredients. Diners should be aware of the size of the burrito. Many Americanized burritos are served in portions much larder than what is considered a single serving size.
Buying Burritos
At least one variation of the burrito is generally found on the menu of any Tex Mex or Mexican restaurant. Diners will also find different forms of the burrito on menus at many restaurants that focus on American Cuisine. Burritos have also become popular in fast food chains. Taco Bell and Del Taco include a variety of inexpensive burritos on their Mexican inspired menus. Fast food restaurant chains like Qdoba and Chipoltle have made meals out of the burrito. Customers at these chains can assemble their choice of ingredients to make an extra large burrito that suits their tastes.
A cast iron Dutch oven was a staple of cowboys and pioneers. Dutch ovens allow you to cook biscuits, roasts and even pies, even if there's not a conventional oven around for miles. Cooking in the ground keeps low, even heat around the Dutch oven for hours, converting the it into the slow cooker of the open range. For this kind of cooking, you need a cast iron Dutch oven with a flat, rimmed lid and three or four stubby legs.
Instructions
1. Start a fire and let it burn until you have both glowing coals and ashes. You can build a wood fire or use charcoal briquettes. The briquettes will give you coal faster.
2. Dig a hole large enough to hold your Dutch oven and six inches deeper than your oven is tall. Try to keep the sides of the hole straight and make the bottom as even as possible. Set aside the soil you remove.
3. Line the bottom of the hole with a layer of ashes, then a layer of coals. A good rule of thumb is to subtract three from the diameter of your oven and use that many coals on the bottom. If you have a 10-inch diameter oven, you need seven coals on the bottom. Arrange the coals in a ring around the bottom of the oven.
4. Top the Dutch oven with another layer of coals and more ashes. To determine the number of coals needed for the top, add three to the diameter of the oven. A 10-inch Dutch oven needs thirteen coals on top.
5. Shovel dirt back into the hole. Don't pack the dirt. Keep it loose so some air still reaches the coals.
6. Allow your meal to cook in the ground six to eight hours. Remove the dirt, ashes and coals, and carefully lift out the Dutch oven. Be careful, as it should still be warm or even hot. Brush any remaining ashes or dirt from the lid, and remove the lid.
Health experts have discovered that many people are having success on a so-called "slow-carb diet," which is based on eating foods with a low-glycemic index. Foods with a low GI break down glucose in your body slowly, keeping your blood sugar levels constant throughout the day. No more counting calories or carbs on this diet - just follow the rules and try to keep your meals simple.
Instructions
1. Eat as much as you want of the following foods: proteins (lean meats, poultry, fish, eggs, and cottage cheese); vegetables (except white potatoes); legumes (peas, lentils, beans, and nuts); and healthy fats (fish oil, saturated fat, olive oil and flax seed). Try spreading out your meals, and eating 4-5 smaller meals a day.
2. Avoid eating any white carbohydrates: white bread, white rice, white cereals. Even many whole grain breads and cereals contain high fructose corn syrup, so limit your consumption of those.
3. Avoid eating fruit, unless you're doing so within two hours after a workout. Your body converts fruit to fat if you eat too much of it. Avoid drinking milk, which easily makes your body gain fat, and avoid eating any kind of junk food or sodas. Stick with water, coffee or tea, if you can.
4. Sample meals on this diet might include eggs (or egg whites) with black beans for breakfast, beef with black beans and mixed veggies, tuna salad with olive oil & nuts, turkey burgers, steak with peas, or grilled chicken and white beans mixed in a green salad. Stock up on canned black beans, white beans and frozen vegetables, so you will always have them on hand.
5. Proponents of this diet advise that when you're eating out, the easiest restaurants to find meals consistent with this diet are Mexican. Simply order meals with beef or chicken, and substitute additional black/red beans or vegetables for rice. Beware of fatty or creamy sauces when eating out.
6. An appealing option for the slow-carb diet has been recommended by Tim Ferriss, author of "The Four-Hour Workweek," who successfully lost 20 pounds on this diet. He suggests setting aside one day a week as your cheat day. You can eat everything you're missing - junk food, white carbs, sodas, even candy bars - on your cheat day. By doing this, believe it or not, you increase your fat loss by keeping your metabolic rate high.
Tags: this diet, black beans, Avoid eating, beans mixed, junk food
A classic dish, chicken fricassee sometimes refers to the way the chicken is cut. A whole chicken is cut into eight pieces and served with a mushroom cream sauce. This dish serves four to six.
Instructions
1. Cut the chicken into eight pieces, leaving bones in. Cut away the drumsticks and thighs, then cut out the backbone, cut the breasts away, and cut each breast into two pieces.
2. Season the chicken pieces with salt and pepper.
3. Heat the oil in a large pot or Dutch oven, and brown each chicken piece well on both sides. For extra flavor, brown the neck and backbone as well (rinse the backbone well first, and pat it dry).
4. Pour off the excess oil.
5. Add the chicken broth, then add enough hot water to completely cover the chicken.
6. Simmer as gently as possible for 45 minutes, skimming off the foam as it accumulates.
7. Remove the chicken pieces and bring the broth to a full boil. Discard the neck and backbone, if using.
8. Skim off as much foam from the top as you can. Let the broth boil down until it measures about 2 cups.
9. Melt the butter in a large saucepan over medium heat and saute the mushrooms until just tender. Add the flour and stir. The flour will stick - try to stir it well and cook it for three to five minutes without burning it.
10. Stir in the cream and let it simmer. The sauce will quickly become quite thick. Add the sherry and keep stirring for one or two more minutes to keep from burning on the bottom.
11. Add the reserved broth and thyme and bring to a simmer. Let the sauce cook, stirring occasionally, for about ten or fifteen minutes.
12. Taste and correct seasonings. Canned broth has enough salt, but you may want some extra pepper.
13. Reheat the chicken pieces in the sauce and serve.
Tags: chicken pieces, backbone well, chicken into, chicken into eight, eight pieces, into eight
Hearty soups can be thickened in a number of ways.
Thick soups and thin soups both have their adherents, and both are widely popular. Thick soups are especially comforting during colder parts of the year, or at any time when the weather is inclement. Many thickened soups rely on a "roux" of flour for their thickening, but with celiac disease and wheat allergies becoming more common, it's not always the best option. Fortunately there are other thickeners for soup, ranging from pure starches to vegetables such as okra and melokhia.
Instructions
Pure Starch Thickeners
1. Bring your basic soup recipe to a simmer. Stir your cornstarch, arrowroot or other powdered starch thickener into a quarter-cup of cold water, making a thin slurry.
2. Pour the starch slurry into the soup slowly, stirring or whisking constantly. Continue to stir until the starch has reached its maximum thickening. The time required will vary from one starch to another. Consult the instructions on the packaging.
3. Repeat, if necessary, until the desired consistency is reached. Taste the soup, and adjust the seasoning if necessary. Remove the soup from the heat and serve immediately, as the texture of the soup may change if it is cooled and reheated.
Thickening with Starchy Ingredients
4. Dice potatoes, sweet potatoes or other starchy vegetables. Add to your soup pot, and bring the contents to a simmer. Cook until the vegetables are fork tender.
5. Puree the soup in small batches in your food processor or blender, or use an immersion blender to puree the entire pot of soup.
6. Return the pot to the stove top, and simmer until it has thickened to the desired degree. If the soup becomes too thick, add water or broth until it reaches the desired consistency. Taste and adjust the seasoning before serving the soup.
7. Follow the same technique to thicken the soup with bread or rice. Rice is the traditional thickener bisque, and bread is often found as a thickener in older European soups such as ribollita.
Using Vegetable Thickeners
8. Trim the stems from okra pods, and peel the tough skin at the stem end. Cut crosswise into rings of the desired thickness. If using fresh melokhia, cut off the stems and mince the leaves finely. If using dried melokhia, crush the leaves and water them, so they reconstitute and swell.
9. Bring your soup or broth to a simmer in a suitable pot. Add the okra, if using, and simmer until the okra is very tender. It will produce a gelatinous thickener as it cooks.
10. Bring your pot to a full boil, if using fresh or dried melokhia. Fresh melokhia will need to be boiled for 10 to 20 minutes to develop its full thickening power; dried melokhia will need to cook for up to 30 minutes.
11. Taste the soup and adjust the seasoning, once it has reached the desired consistency. Serve hot.
Tags: adjust seasoning, Bring your, desired consistency, dried melokhia, melokhia will, melokhia will need, simmer until
Treat salad dressing stains immediately for best results.
No matter how careful you are when you eat, the occasional stain is bound to happen. Oil salad dressings are tasty, but they can leave stubborn stains on your clothes. Don't let an oily salad dressing stain ruin your favorite shirt, dress or pair of pants. Learn get rid of an oil stain yourself instead of running to the dry cleaners for an expensive stain-removing treatment.
Instructions
1. Blot the oil stain with a paper towel. Absorb all excess oil from the clothing item to prevent the oil from spreading and making the stain larger.
2. Dust talcum powder over stain and wait 20 minutes. The talcum powder helps to absorb and remove oil from fabric.
3. Pretreat the stain with a heavy-duty liquid detergent or petroleum-based solvent spray. Completely coat the stain with pretreatment and allow to sit for 10 to 20 minutes, according to the instructions on the product's label.
4. Wash stained clothing in a washing machine with heavy-duty detergent and hot water. Use the hottest water possible that is safe for the fabric type.
5. Repeat pretreatment and machine wash if stain remains.
Tags: stain with, salad dressing, talcum powder, with heavy-duty
If you're hesitant to add cottage cheese to your pancake mix, take a culinary risk. Not only will cottage cheese give your pancakes a healthy dose of protein, it'll make the breakfast favorites fluffy and tender. It's simple to add cottage cheese to the pancake mix, but the small effort will go a long way in pleasing hungry family members. Top the pancakes with maple or fruit-flavored syrup, along with fresh blueberries or strawberries, as an added treat.
Instructions
1. Place 1 cup of unbleached flour, 1/2 tsp. of baking soda, 2 tbsp. of sugar, four eggs, 1/2 cup of milk, 2 tbsp. of vegetable oil, 1 cup of cottage cheese and 1 tbsp. of natural vanilla extract in a large mixing bowl. Combine the ingredients with a wire whisk until the batter is well blended.
2. Add 1/2 cup of fresh blueberries or sliced strawberries to the batter if you desire.
3. Cover a non-stick skillet with cooking spray. Turn the skillet on to "Medium-High" and pour batter onto the skillet to create each pancake in the size you desire. Cook the pancakes on the first side until bubbles appear on the top and the bottoms are golden brown. Turn the pancakes over with a spatula and cook them until the opposite side is golden brown as well.
4. Place the cottage cheese pancakes on individual plates and top them with fresh fruit, butter or syrup to taste.
Tags: cottage cheese, fresh blueberries, golden brown, with fresh
Parmesan cheese has been produced for hundreds of years. The DiWine Taste Wine Culture and Information website indicates that authentic Parmesan cheese, or Parmigiano Reggiano, is still produced the same way that it was originally made.
History
Parmesan cheese originated in the Po Valley in Italy during the Middle Ages. Elizabeth Jahncke, researcher for American University, explains that the cheese was created by Benedictine Monks who settled in the valley around 800 years ago. They raised cattle and cultivated lucerne and clover for them to eat, and they experimented with cheese-making until they created a formula that worked.
Alternate Theory
DiWine Taste suggests that Parmesan cheese may be much older than 800 years. The ancient Roman scholars Varro, Martial and Columella mention a cheese similar to Parmesan that was made early in the Christian era. Its characteristics were already well known hundreds of years before the Benedictine monks began producing it.
Significance
Approximately 600 artisans in the Po Valley region have a permit to continue producing Parmesan cheese using the original methods of producing and preserving it. Only cheese that is produced by these artisans is allowed to be marked as authentic Parmagiano Reggiano.
Tags: Parmesan cheese, DiWine Taste, hundreds years
Using squares or chips, chocolate forms the base for fudge, a candy that includes many popular variants, such as chopped nuts.
Classic fudge is tricky to make. If you cook it wrong, sugar crystals form. If you you don't gauge the temperature correctly, or if you don't beat it right, the fudge turns out rock hard. If you beat it too long or at too cool a temperature, it crumbles. Unlike classic fudge, easy microwave fudge requires very little cooking skill. It takes less time, dirties fewer dishes and doesn't even require a stove top. Yet it's good enough to bring to parties or give as gifts.
Instructions
1. Line the square pan with wax paper.
2. Combine the chocolate chips and sweetened condensed milk in the bowl.
3. Microwave on high for three minutes. Stir until the chips melt and the chocolate and milk are completely blended.
4. Stir in the vanilla, salt and nuts.
5. Spread the fudge in the wax paper-lined pan and refrigerate for two hours until firm.
6. Turn the fudge out onto a cutting board. Peel off the waxed paper. Slice the fudge into squares.
Pot stickers are a Chinese appetizer that consist of fried, steamed or boiled stuffed dumplings. They're served with a dipping sauce and are easy to make at home. Follow these easy steps to crimp pot sticker wrappers, and enjoy these tasty treats at home.
Instructions
1. Buy pot sticker wrappers at an Asian or regular grocery store. They're round and thicker than wonton wrappers. Some people prefer using Japanese gyoza wrappers or making their own.
2. Stuff your pot sticker wrappers with about a tablespoon of filling and seal them. Make sure you've moistened the edge of one side of the wrapper before folding. You can make fillings with either meat and vegetables or just vegetables only. Mix soy sauce and rice vinegar to make dipping sauce.
3. Use egg whites in addition to water to moisten the edge of the wrapper before you seal if you have problems with them popping open during cooking. The edges of the wrapper at the points where they've been folded are the most vulnerable spots for popping open.
4. Force the air from your pot sticker while pressing the edges together. Stuff your pot stickers before you begin folding them, but practice by stuffing and folding the first one so you'll know the correct amount of stuffing to use.
5. Choose a fork for crimping your pot stickers. Use only the top quarter inch of the prongs and press around the seal of your pot stickers. This step will help the edges adhere and make your pot stickers appealing to the eye.
Tags: your stickers, sticker wrappers, dipping sauce, popping open, Stuff your
Pesto is a thick condiment made of pine nuts, basil and other ingredients that may include Parmesan cheese and garlic. You can make pesto at home, with a mortar and pestle or food processor, or buy it at the store. Pesto adds a tangy kick to a creamy stuffed shells recipe with three types of cheese. Baking the shells gives time for the flavors to develop without the shells drying out.
Instructions
1. Preheat oven to 400 degrees Fahrenheit. Combine 1 cup ricotta cheese, 2 oz. softened cream cheese, 8 oz. shredded cheese and 3 tbsp. pesto in a large bowl. Stir in 1 egg until well combined. Add in 1 tsp. each of basil, parsley, onion powder and garlic powder and salt and pepper, to taste.
2. Bring 3 cups of water to a boil in a large pot. Cook the 16 large pasta shells for five to six minutes or until just tender. Drain the noodles.
3. Pour a layer of marinara sauce onto the bottom of a baking dish. Place the cooked pasta shells on the sauce. Scoop the cheese filling mixture into the center of each shell. Top with the remaining marinara sauce. Cover the pan with aluminum foil and bake for 40 minutes.
We all know spinach is good for you, but we underuse it. Enjoy the powerhouse of nutrients that is spinach with this range of meal ideas. But make sure to begin with the best quality spinach possible, whether baby spinach or regular. The best spinach may be found in the farmer's market rather than the produce section of a regular grocery store, and should be bought dark green, fresh and crisp.
Instructions
1. Add spinach to an omelet, scrambled eggs or tofu dish in the morning. This mix can also be great in a heated tortilla.
2. To jazz up a spinach salad, gently tear raw spinach into a bowl and add sliced mushrooms and slivered red onion. Try a hot and delicious salad dressing by sauteing minced garlic in 3 tbsps. olive oil on medium low heat (bacon lovers could also start with chopped bacon, which makes its own oil). Then add a splash of balsamic vinegar or lemon juice to the pan--about 2 tbsps. Just drizzle this sizzling dressing on the salad before tossing.
3. Stir chopped, rinsed spinach into stir fries or soups. Blend or mix into homemade or store-bought pasta sauces. Spinach is great mixed into spaghetti, fettucini or short pasta dishes.
4. Try a great side dish by sauteing rinsed spinach leaves in sesame oil. Begin by sauteing chopped garlic and ginger. Add the spinach leaves and stir, then cover for 1 to 2 minutes. Toss with soy sauce or fish sauce and serve with a meat dish, if using, as well as rice or potatoes.
5. Experiment with another side dish. Saute spinach with 1 tbsp. cream cheese for a creamier, richer side. Sprinkle ground pepper to finish.
Tags: rinsed spinach, side dish, spinach into, spinach leaves, spinach with
A good basic potato soup is creamy and full of flavor.
Potato soup is a quintessential comfort food that is as economical as it is versatile. Once you master a good potato soup, you can create many other types of soup simply by changing the stock or adding combinations of your favorite vegetables, meats and seafood with herbs and spices. Try this potato soup alongside simple foods and bold tastes, such as grilled cheese sandwiches on artisan bread with a vibrant fruit salad on the side.
Instructions
1. Place the bacon in the cold large saucepan. Cook it over medium heat until the bacon no longer sticks to the pan and is easy to turn. Continue cooking and turning until golden brown and crisp. Drain on paper towels. Set the bacon aside for use in step 4. Turn off the burner, and leave 1 tbsp. of bacon drippings in the saucepan and discard the rest.
2. Peel and mince the onion and garlic cloves. Chop the celery. Heat the remaining bacon drippings in a large saucepan over medium heat. Saute the onion and celery until tender, which will take about eight minutes. Add the garlic in the last two minutes, and remove the pan from the heat as you prepare the potatoes.
3. Scrub and peel the potatoes, removing any blemishes with a paring knife. Cut them into a large dice.
4. Add the milk, potatoes and chicken broth to the saucepan, and crumble the bacon into the pan. Bring the soup to a boil over medium-high heat, then cover the pan and reduce the heat to low. Simmer for approximately 35 minutes or until the potatoes are tender. Let the soup sit for a few minutes to cool slightly.
5. Strain the soup through a fine mesh sieve. Puree the contents of the sieve in a blender. Put the potato puree back in the pot.
6. Bring the soup back to a simmer. Stir in sea salt and freshly ground black pepper. Serve the soup in large bowls. This basic soup is good garnished with cheese or an olive tapenade.
Tags: bacon drippings, Bring soup, large saucepan, medium heat, over medium, over medium heat
Avoid a fix-it ticket or a trip to the auto-repair shop by doing this simple repair yourself. It is often no more difficult than changing a lightbulb at home.
Instructions
1. Determine whether you access the bulb from the outside (by removing the plastic light cover) or from inside the trunk or under the hood.
2. If the bulb is accessed from the outside, remove the screws that secure the light cover. Usually this will only require a Phillips screwdriver. On some cars, you may need a socket and ratchet.
3. If the bulb is accessed from inside the trunk or under the hood, there will probably be a plastic protective cover. Twist the knob or tab on the cover to loosen it.
4. Remove the burned-out bulb by pushing it in and turning counterclockwise.
5. Take the bulb to an auto-parts store to get the right replacement.
6. Clean the inside of the bulb socket if it is dirty with a wire brush, or a small piece of sandpaper, and a rag.
7. Screw in the new bulb by pushing it in and turning clockwise.
8. Test the bulb (turn on the device) before replacing the light cover.
9. Replace the light cover and tighten the screws.
Bacon can be added to potato salad for added flavor.
Potato salad, commonly served in the summer months and during picnic celebrations, is often served cold, and is typically made from mayonnaise, mustard, eggs, potatoes and seasoning. When the dish is over-seasoned, there are a few ways to alter the recipe to even out the taste -- for example, you can add dry potato slices to absorb the excess salt. However, when the salad is under-salted, simply add more salt or naturally salty ingredients.
Instructions
1. Measure 1/2 tsp. salt and add it to the potato salad. Stir the potato salad well to combine the salt with the dish.
2. Taste the potato salad with a separate spoon and analyze the flavor of the dish. Add more salt and stir it in until the desired taste is achieved.
3. Fry bacon in a pan until crispy. Break it up into small pieces and add to the potato salad for a naturally salty addition. This option transforms the salad texture by adding a crunchy element.
4. Dice crunchy dill pickles and corned beef to add to the potato salad for a natural salt addition. This third method results in an Irish-inspired potato salad.
Tags: potato salad, addition This, more salt, naturally salty
The pot stickers you slaved over are delicious and you have them arranged so neatly on a plate, but you feel something is missing. You really want to impress your guests, so you decide to whip up a simple pot sticker sauce that will knock everybody's socks off.
Instructions
1. Take the fresh ginger root and cut off a small section. Remove the outer layer. Chop the ginger into fine pieces.
2. Grab the green pepper, slice it open and remove the insides. Chop that into small pieces, also.
3. Get the garlic and remove a few cloves. If you like garlic, feel free to add some extra cloves. Remove the skin and finely chop the garlic.
4. Add the ginger, green pepper and garlic to the mixing bowl and sprinkle with a bit of sugar. Add the sesame seed oil and mix everything up. Sesame seed oil has a deep flavor, so substituting a different oil, such as olive oil, is not recommended.
5. Pour the balsamic vinegar and soy sauce into the mixing bowl and stir. You can substitute the regular soy sauce with a light soy sauce, or even a low sodium soy sauce if you are watching your salt intake.
6. Add the sea salt and cracked black pepper to the mixture and give it a final stir. If you don't have sea salt, substitute it with regular table salt. Put the sauce into the refrigerator for an hour to chill and to let the flavors combine.