Fresh fruit and pomegranate juice are the keys to a refreshing punch.
The key to making champagne punch flavorful and refreshing is to use fresh strawberries and citrus fruit. Pomegranate juice adds an extra zing and gives your punch a lovely pink color. It takes only minutes to mix together the ingredients but make sure to begin preparations at least 30 minutes ahead as the fruit will need to chill and the flavors will need to combine. Perfect for a summer party or a wedding, this punch recipe will service about 24.
Instructions
1. Chill the pomegranate juice and champagne in the refrigerator.
2. Wash and slice 3 cups of strawberries, two lemons, two oranges and two limes. Don't peel the citrus fruits as the peel will help add a refreshing tang to the punch.
3. Stir the cut fruit together in the punch bowl and sprinkle a 1/2 cup of sugar on the fruit. Refrigerate for 30 minutes to 1 hour.
4. Remove the fruit from the fridge and add the 3 cups of pomegranate juice, 3 oz. of brandy and two bottles of champagne and serve immediately.
Finding the perfect wine to fit your tastes all depends upon what flavors and scents appeal to you. Understanding the most common types of flavors in different types of red wine is essential in deciding what you enjoy drinking.
Instructions
1. Red wines are made from different grape variations, and their flavor depends upon what the vines pull from the surrounding environment, region, soil, rainfall and surrounding vegetation, to name a few. Red wine may be sweet, dry or fruity. Each wine varies in consistency and flavors, but not one tastes the same. What you favor depends upon your palette's preferred flavors, both in wine and food. This is an effective way for a beginner to understand what type of wines he likes. I will explain in the next four steps the most common varieties of red wine.
2. Pinot Noir: If you are a lover of lamb, pork, turkey, soft cheese (such as Brie or Camembert), salmon and chicken, pinot noir pairs with all of these nicely. It is very silky on the tongue with a nice consistency. Scents vary from berries to deep spiciness, and the flavors can include truffles, fruits such as cherry, strawberry, plum and other jammy rich fruits; oak, chocolate, game, incense, damp earth, tea and leather. All of these flavors together might not sound appetizing, but a Pinot Noir can go from being a jammy wine with only a hint of leather, to combining all of these flavors for a complex, full-bodied red.
3. Merlot: This red pairs well with most all meats (prime rib and steaks) and pasta dishes, and is known as a "beginner" wine for people trying to discover what they like in reds. It does not pair well with salads and fruit usually. It can come off as being quite heavy, but is thought to be less tannic than cabernet. If you want to explore complex flavors, merlots can possess a combination of dark heavy fruit such as black cherries, black currant, plums, as well as grass, herbs and mint.
Occasionally blueberry, chocolate and various spices are present.
4. Cabernet: If you are a lover of red meats, cabernet is a good red for you. It also goes well with dishes such as stroganoff, steak, pasta dishes with red or white sauce, duck and salmon. Pairing it with compliments can make an amazing and simple meal. For example, pairing a spicy cabernet with a pepper-crusted steak would suffice nicely. Other flavors include black currant and chocolate, and its scents are woodsy, full of cedar and oak; with a touch of vanilla or coffee. It is silky on the tongue.
5. Zinfandels range from blush-colored to rich ruby colored varieties. It pairs nicely with meals such as pasta with a tomato sauce base, pizzas, grilled meats, BBQ meats and salads, depending upon the heaviness of the zinfandel that you choose.
The flavors can range from fruity to spicy, but always compatible for a person who longs for a little pepper and zest in their wine. Berry flavors are also usually prevalent.
Tags: depends upon, well with, black currant, depends upon what, Find Wine
Vegetables that come from the sea may not be the most widely used or the most well known. However, most sea vegetables are rich in minerals and can have a variety of health benefits. They can be prepared and served in a number of ways and added to soups, stews or salads. Sea vegetables are a staple in Asian cuisine and used in a variety of dishes.
Nori
Nori is one of the most popular types of sea vegetables and is used in a variety of Asian dishes. Nori is sold in grocery stores already dried and has the appearance of black or dark purple paperlike sheets. Nori is most commonly used to make sushi and is used to wrap rice and other ingredients into a roll. It has a nutty flavor when toasted and can also be chopped up and used as a garnish in salads, soups or with noodles.
Arame
Arame is another common sea vegetable in Asian cuisine. Arame is used in many health-conscious dishes, as it is a good source of iron, calcium and iodine. It is very sweet in taste and often cooked with tofu or beans and also added to Asian-style salads. When saut ed in a frying pan, it can also be served by itself as a side vegetable. In a grocery store, arame will come in a bag and look similar to black strings of hay.
Wakame
Wakame is most commonly served raw and is also an item on many Asian restaurant menus. Nama wakame is Japanese for raw seaweed and is the main component of seaweed salads. Bags of heavily salted wakame can be purchased in Korean and Japanese markets; wakame is green and looks similar to thick blades of grass.
Dulse
Dulse is another common type of sea vegetable and can be prepared and eaten in a number of ways. Dulse is rich in iron and has other health benefits. It has a mild salty taste and can be a substitute for salt in dishes such as soup. It comes in either a powered form or sun-dried and can even be eaten raw like jerky. The preparation of dulse will depend on how it is being used, but it is typically rinsed two or three times and then dry roasted for 5 to 10 minutes. Sun-dried dulse is sold in bags and looks like reddish-black sheets of jerky.
Kelp
Kelp, or konbu, is another type of sea vegetable that can be served in a variety of different ways. Kelp is very rich in a number of minerals and is usually sold dried in sheets or strips. The best quality kelp is very dark in color and has white residue on the surface, which is very flavorful. It is used to make soup stock or added to soups or stews. Kelp can also be pan fried and made into chips.
Tags: added soups, added soups stews, another common, Asian cuisine, dishes Nori
Use turkey for a tasty and low fat alternative to traditional Italian sausage. If you don't say anything, your dinner guests probably won't even know the difference. This guide will provide you with an easy to make recipe that is delectable. You're sure to delight your family for breakfast, and equally sure to thrill guests at an evening meal!
Instructions
1. Combine the turkey, garlic powder, fennel seed, sugar, salt, oregano and pepper in a medium to large bowl.
2. Cover the turkey, and refrigerate it for at least 8 hours or overnight.
3. Shape the turkey into eight patties after refrigeration.
4. Cook the turkey patties in a nonstick skillet coated with nonstick cooking spray for about 3 minutes on each side. When they are done, a meat thermometer should read 165 degrees F.
5. Consider making sausage crumbles as well. For turkey Italian sausage crumbles, crumble turkey into a nonstick skillet coated with nonstick cooking spray. Cook and stir for about 4 minutes. Cook at least until meat is no longer pink.
Tags: about minutes, coated with, coated with nonstick, cooking spray, Italian sausage, nonstick cooking, nonstick cooking spray
It is fairly understandable for some of us to mistake juniper berries for capers and vice versa, since they are similar in size, shape and appearance, and are both used in cooking. But they are not the same and come from two different plants.
What are Juniper Berries?
Juniper berries are produced by the juniper shrub, a coniferous plant in the genus juniperus that is indigenous to the northern hemisphere. The berries are not really berries, but are actually female seed cones that resemble berries. All junipers produce berries, but only a number of species are edible including Juniperus communis, Juniperus drupacea, Juniperus oxycedrus, Juniperus phoenicea, Juniperus deppeana, and Juniperus californica. Others are too bitter to eat and some are toxic.
Uses for Juniper Berries
In the kitchen, juniper berries are used as a spice, particularly in Europe and the United States. They are used in sauerkraut and in marinades for beef, wild birds, game and pork and enhance stuffing, sausage, stew and soup. They need to be crushed before use. The berries also provide gin with its distinctive flavor. In addition, juniper berries have been used by herbal medicine practitioners for hundreds of years.
What are Capers?
Capers are the unripened buds of the caper bush, Capparis spinosa, a perennial widely spread throughout the Mediterranean. They are closely related to the cabbage family, which includes other edibles as cress, horseradish, mustard and wasabi. Capers are categorized by their size, with the smallest sizes being the most desirable and expensive. From smallest to largest they include non-pareil, surfines, capucines, capotes, fines and grusas.
Uses for Capers
Capers are pickled in vinegar, brine, wine or salt prior to use. This curing brings out their tangy flavor that makes them popular in Mediterranean cuisine, especially in Sicilian and southern Italian cooking. Capers lend their distinctive flavor to and are widely used in salads, pastas, vegetables, pizzas and meat dishes and are also one of the ingredients of tartar sauce.
Tootsie Roll Pops are lollipops with chewy-candy centers made of the chocolate-flavored Tootsie Roll candy and enrobed in crunchy candy coatings that come in a variety of flavors. Fans of these fat-free, gluten-free and peanut-free lollipops have been licking their favorite pops, and counting every lick, since the 1930s.
Calories
The standard-sized, 17g Tootsie Roll Pop has 60 calories. Of those calories, 40 calories come from refined sugar. A smaller, 13g version of the lollipops, marketed as Tootsie Roll Bunch Pops, has 45 calories, of which 32 calories come from refined sugar.
Carbohydrates
One original Tootsie Roll Pop has 15g of carbohydrates, of which 10g are refined sugar. The U.S. Department of Agriculture recommends that an adult consuming a daily diet of 2,000 calories should not consume more than 40g of refined sugar each day. One Tootsie Roll Pop is 25 percent of the daily recommended allowance.
Fat-Free
Though Tootsie Roll Pops do contain partially hydrogenated soybean oil, the amount is so small that the oil contributes a negligible amount of fat, and the lollipop can be promoted as a fat-free treat.
Gluten-Free
Individuals who have been diagnosed with celiac disease and cannot tolerate products with gluten, which is a protein in wheat, rye, and barley, should be able to enjoy Tootsie Roll Pops without aggravating their digestive systems.
Minerals
Because the chewy, chocolatey Tootsie Roll center contains condensed skim milk, whey, and soy, one original Tootsie Roll Pop provides 2 percent of the daily recommended allowance of iron.
Tags: Tootsie Roll, refined sugar, Roll Pops, Tootsie Roll Pops, calories come
Calamari attains a golden brown color quickly when cooked at a high temperature.
Calamari, the Italian name for squid used for marketing purposes, has a protein structure that differs from other seafood and meat. Similar to beef with a lot of connective tissue, calamari attains tenderness through long cooking times and a moist-heat, low-temperature method, such as braising. Yet it remains tender when cooked quickly at a high temperature, such as when it is deep fried. You can get fried calamari soft through proper preparation, deference to ideal cooking times and using the right cooking technique.
Instructions
Preparation and Cooking Guidelines
1. Select calamari that weigh less than 9 oz. Similar to any meat from a small, young animal, small squid has the most tender flesh.
2. Trim the calamari rings to no larger than 1/2 inch wide. Large pieces are more suited to braising as opposed to frying. Rings 1/2 inch wide and under cook in one minute. Cut the tentacles to 3 inches in length.
3. Heat the frying oil to 375 degrees Fahrenheit. High-temperature oil ensures the calamari will cook to its ideal texture in under the time in which it takes on a rubbery texture.
4. Fry the calamari no more than two minutes. Two minutes is sufficient to fully fry properly cut calamari. When cooked longer, calamari takes on a rubbery texture.
5. Pat fried, unbreaded calamari dry with a paper towel and place it in a sauce pot. Cover it with a braising liquid, such as stock or wine, and cook over medium heat for 30 minutes. Braising softens tough calamari, even those already fried.
Fried Calamari
6. Attach a candy thermometer to a heavy-bottomed pot and add 3 inches of peanut oil to it. Heat the oil to 375 degrees Fahrenheit.
7. Mix together two egg yolks and 1 tbsp. of heavy cream. Pour 1/2 cup of all-purpose flour on a plate and 1/2 cup of panko breadcrumbs in another.
8. Fry the calamari for one minute and place on a plate lined with paper towels to drain.
Tags: cooking times, degrees Fahrenheit, Fried Calamari, high temperature, inch wide, rubbery texture
Make sugar or sucralose-dipped gelatin hearts, fish for compliments and share with your community.
Crafts and fun family activities are the golden moments that children will remember well into adulthood. They are the experiences children draw upon when raising their own children, to help strengthen existing family ties or renew those that are strained by the responsibilities of daily adult life. When your family shares its creations with the community at large as well, children learn to consider the feelings and needs of the forgotten or overlooked.
Make Heart Fish
Help younger children draw two large half hearts and one smaller half heart along the fold of a single, full sheet of newspaper. Use the hearts as templates to make two sets of three hearts for each fish. Provide brushes and paint or markers and have each child decorate four large and two small matching hearts in candy-heart colors such as pink, lavender, peach, yellow, sky blue or seafoam green.
Have older children help younger family members glue the two large hearts together, with the tops of each heart overlapped to look like a fish body. Glue the third, smaller heart to one end of the fish body, with the top of the heart forming the tail. Work together to embellish each pair of fish with strings of large, medium and small metallic, colored sequins. Begin with the smallest sequins closest to the tail and end with the largest sequins nearest the face. Turn each fish over after the paint or glue dries.
Create Compliments
Hold a brainstorming session with the entire family. Have each family member think of three things they appreciate about each member of the family. Some ideas might include the person's creativity, their ability to make other people feel energetic, their willingness to help without being asked, their support during a crisis or any other things that would make the person feel appreciated and loved. Write each compliment on a 6-inch to 8-inch square of white, pink or lavender stationery and crumple each square into a ball.
Fish for Compliments
Place a crumpled compliment at the center of the widest part of the body of one of each pair of matching fish. Put a bead of clear silicone adhesive or clear glue all the way around the fish that has the crumpled compliment on it. Place the matching fish, decorated-side-up, onto the fish with the newspaper ball and press them together so that the glue creates a good seal between them.
Punch a hole in each stuffed fish, about an inch from the tip of its face. Thread pink, red, or gold cord through the hole and knot the loose ends together. Place the fish in a pile. Take turns using a child's toy fishing rod to pull a fish from the pile. Once all the fish have been caught, read the compliments inside each fish to each other.
Make Pomegranate Gelatin Hearts
Have younger children help spritz heart-shaped candy molds with cooking spray. Have olderchildren help younger ones mix gelatin with pomegranate juice instead of water. When making a gelatin mold, All Recipes and Jello Recipes recommend that you use 1/4 cup less liquid for each 3-oz. package of gelatin than package directions say to use when making regular gelatin. If you do, your gelatin will be firmer and will hold its shape better after you pop it from the mold.
Take turns shaking each gelatin heart in a paper bag filled with granulated white sugar, powdered sugar, powdered drink mix or any combination of sugars with cinnamon. Make at least one batch of sugar-free gelatin as well. Shake the sugar-free gelatin in powdered sucralose or stevia, or leave it plain.
Have older children wrap each heart in clear or colored cellophane. Place a half-dozen to a dozen hearts in a mug, bowl or basket. Make one basket for each family member. Make additional baskets to take to a nursing home, day care center or day activity program.
Make cutout hearts from heavy paper or poster board. Write the recipe used to make the gelatin hearts, including what was used to powder each heart, in case recipients have any dietary restrictions.
Tags: children help, each fish, each heart, Have older, Have older children, older children, children draw
In the online game "Ameba Pico," often shortened to "Pico," players use an avatar to navigate the game and interact with other players. With an avatar, players can find the sea monster while manning the pirate ship, have tea in Paris or undergo ninja training in Edo. Creating a "Pico" avatar is a simple process of entering the pertinent information followed by the more creative process of individualizing the avatar with clothing, physical features and accessories.
Instructions
Getting Started
1. Go to pico.ameba.net and click the "Create a new account" button. If accessing through Facebook, login to Facebook and search for Ameba Pico. Click on "Ameba Pico Virtual World." On Pico's Facebook page, click on the "Go to App" button. Allow the game access.
2. Pick the avatar's gender.
3. Design the avatar's look. The game offers varying skin tones, noses and mouths as well as different shapes and color for hair, eyes and eyebrows.
4. Confirm avatar choices by clicking the "Play now" button. If playing through "Ameba Pico's" website, enter personal information, including email address, gender, birthday and password. Agree to the terms of service and hit "Next." On the next page, enter the code and confirm player information. The game will then send an email to the account used to sign up; click the URL in that email to confirm the account.
5. Name the avatar.
6. Complete the tutorial. The tutorial teaches players navigate the game and interact with other players. At the end of the tutorial, the tutorial issues the player one form of game currency, tokens.
In the Game
7. Purchase new clothing during game play to further customize the avatar. Clothing is available through Gacha, which is a gumball-like machine. The shop, accessible through the icon at the bottom right hand corner of the screen, offers clothing for Gummies, another form of currency, or Ameba gold, currency players must purchase with a credit card or Paypal account. Players obtain Gummies by completing tasks, like feeding other avatars or unlocking the mummy's tomb.
8. Travel the game. Players can purchase other items of clothing in shops around the game or win clothing by playing games, such as ninja practice in Edo.
9. Change the avatar's physical appearance later in the game by clicking the settings button at the top of the page. To make this change, players must pay 300 Gummies.
Tags: Ameba Pico, game interact, game interact with, interact with, interact with other, navigate game
Ricotta cheese is a low-cost substitute for mascarpone in deserts like tiramisu.
Making an inexpensive and effective mascarpone cheese substitute at home is quick and easy to do. While the flavor of this substitute is not exactly the same as real mascarpone, it works very well in many recipes.
Instructions
Blender Method
1. Pour half of the heavy cream into the blender.
2. Add approximately 4 oz. of the ricotta cheese into the blender.
3. Start the blender at low speed and gradually increase as the ricotta becomes incorporated into the heavy cream.
4. While the mixture continues to blend, gradually add the remainder of the heavy cream holding approximately 1 oz. in reserve.
5. Add the remaining ricotta cheese, one spoonful at a time, until finished.
6. Check the consistency of the mixture. It should have a smooth and creamy texture. If the mixture seems thick, restart the blender at a low speed and gradually increase the speed as you add the remaining heavy cream. Continue until the desired consistency is achieved.
Food Processor Method
7. Place half of the ricotta cheese in the food processor.
8. Pulse the processor several times. Begin adding the heavy cream slowly between pulses.
9. Once half of the heavy cream has been incorporated, add the remaining ricotta cheese.
10. Begin pulsing the food processor and continue to add the remaining heavy cream. Stop occasionally and check the mixture's consistency. Continue to pulse and add heavy cream until a smooth creamy texture is achieved.
Tags: heavy cream, blender speed, blender speed gradually, creamy texture, gradually increase, half heavy
The circled U or OU symbol on food labels is a kosher trademark indicating that the product is in accordance with Jewish dietary laws. The mark helps consumers keep a kosher kitchen when lacking firsthand knowledge of food processing procedures.
Orthodox Union
The Orthodox Union of Jewish Congregations in New York City owns the OU trademark. They state, "OU Kosher is the world's largest and most widely recognized kosher certification agency, certifying more than 500,000 products produced in over 6,000 plants located in 80 countries around the world."
Strict Standards
In order to qualify for the OU mark, companies must adhere to the strictest level of kosher compliance. All ingredients and processes used in the preparation of the food must be kosher for the end product to meet kosher standards. For example, an otherwise kosher food is disqualified if coated in animal-based glycerin or prepared on equipment that also processes non-kosher preparations.
One of Many
The OU symbol is only one of many kosher trademarks that you may find on food labels. Each certifying agency has its own qualifying standards for using their symbol. See the resources for a detailed list of kosher trademarks to look for.
Pot roast is an American classic that can be cooked in many ways. One particularly tasty version uses cream of mushroom soup and produces plenty of tasty gravy. Keep in mind that pot roast should be baked for about one hour per pound, so if you double the recipe be sure to allow for double the baking time as well.
Instructions
1. Preheat over to 375 degrees F. Make sure your pot roast is thawed.
2. Tear off a 30-inch sheet of aluminum foil. Place the foil in the baking pan so that the long side of the foil is facing the same way as the long side of the pan. Carefully press the foil into the pan without tearing it. Make sure the foil is centered in the pan.
3. Remove the pot roast from the packaging and rinse it thoroughly under cool water. Place it on top of the foil in the pan.
4. Spread the cream of mushroom soup over the top of the pot roast with a spatula. Fill the empty can halfway with water. Pour the water over the pot roast.
5. Sprinkle the onion soup mix evenly over the pot roast.
6. Pull the two long ends of the foil up and fold the ends together. Crimp the edges of the foil together to seal it.
7. Bake for two to two and a half hours. When you open the foil you will find tender, flavorful beef with a lot of gravy. The gravy will be thick and ready to serve, making it ideal with mashed potatoes. Serves six.
Tags: over roast, cream mushroom, cream mushroom soup, long side, Make sure, mushroom soup
Most food products today come with a "best by" date. This is not actually an expiration date, but more like a time in which the contents will be best to consume. It is recommended that you treat the dates as expiration dates for safety and best quality. However, the date format or location can sometimes be confusing or hard to find.
Instructions
1. Search through your pantry for canned goods that were not recently purchased. These are generally at the back of the shelf.
2. Pick up the can and inspect the top and bottom for text printed on the can itself, not the label.
3. Look for the phrase "best by" in the text.
4. Find the date after the phrase. The date may also be alone, without the phrase.
5. Notice the date format used and interpret the "best by" or expiration date accordingly. Most cans list the date in a standard MM/DD/YYYY format, some with or without slashes. Others only list the month and year 12-2008, or Dec/2008.
In many households, it's a tradition to make French toast on Sunday mornings. French toast is a crowd pleaser. Most people love the chewy, savory goodness of this decadent breakfast treat. Of course, you don't have to limit yourself to plain French toast every time you make it. There are an almost endless number of variations with which to experiment. Almond French toast is one of them, and you can learn to make it today.
Instructions
1. Get out a large, stainless-steel mixing bowl.
2. Combine eggs, milk, salt, vanilla and almond extracts, baking powder and flour in the mixing bowl. Stir it all with a wire whisk until it is thoroughly mixed.
3. Bring out a large, glass baking pan.
4. Use tongs or a spatula to dip the bread slices into the egg mixture, one slice at a time. Soak each slice in the egg mixture for at least 30 seconds, until it is completely saturated.
5. Set each soaked bread slice in the glass baking pan. Once all of the bread slices have been soaked and placed in the pan, cover the pan with plastic wrap and put it in the refrigerator for at least 1 hour.
6. Put the butter in a cast-iron skillet and heat it on a medium temperature until the butter is just melted.
7. Bring the bread slices out of the refrigerator.
8. Use a spatula to remove bread slices from the baking pan, one at a time. Place the bread slices in the skillet, two slices at a time and side by side.
9. Cook the bread slices in the skillet until they are a deep, golden brown on the bottom, and then flip them to cook the other side. This works out to about 3 minutes per side.
10. Remove the bread slices from the skillet and place them on a clean plate. Repeat the cooking process with the remaining bread slices. You can add more butter to the skillet if it starts to become too dry.
11. Sprinkle the finished toast slices with the almonds.
12. Serve the almond French toast warm with maple syrup.
Truffles are delectable candies made with a sweet filling that is shaped by hand, dipped in chocolate and covered in cocoa powder or ground nuts. The cocoa powder looks somewhat like dirt, and this is why the delicious candies are named after the exotic mushroom of the same name. Irresistible almond brandy truffles are easy to make in your own kitchen.
Instructions
1. Bring the heavy cream or whipping cream to a boil in a small saucepan over medium-low heat. Remove the saucepan from the burner and stir in the unsweetened baking chocolate until it's completely melted.
2. Mix the warm chocolate mixture in a mixing bowl with the powdered sugar, brandy and almond paste.
3. Spread the mixture in an 8-by-8-inch glass baking dish and refrigerate covered for about an hour until it's firm enough to shape into balls.
4. Using your clean hands, a small spoon or a melon baller, shape the chocolate mixture into 1-inch truffles.
5. Put the ground almonds in a shallow pie pan and roll the truffles in the mixture until they're coated.
6. Cover a cookie sheet with parchment paper or waxed paper, place the finished truffles on the paper and refrigerate them until they're firm.
7. Store the almond brandy truffles in a zip-lock bag or a sealed container and refrigerate.
Tags: brandy truffles, chocolate mixture, cocoa powder, until they
This simple Alfredo sauce can be made in 10 minutes. The ingredient that gives the sauce a rich flavor is whipping cream. Add three more ingredients, season to taste and the Alfredo sauce is ready to pour over fettuccine noodles or use in a recipe.
Instructions
1. Whisk 2 large egg yolks in a 3-quart mixing bowl. An easy way to separate eggs, according to Baking 911.com, is to "stand a small funnel in a measuring cup, then break the egg in the funnel. The white will slither through, leaving the yolk behind." Set the whisked egg yolks aside.
2. Prepare a mixture of whipping cream, butter and Parmesan cheese. Put 1 pint of whipping cream and 2 Tbsp. butter into a 3-quart saucepan. Bring the mixture to a boil while whisking constantly. Add 1½ cup shredded Parmesan cheese, a little bit at a time, while whisking the boiling mixture. Turn the heat down to low.
3. Combine the egg yolks and the whipping cream-butter-cheese mixture. This will create the Alfredo sauce. Add only 1/2 of the whipping cream-butter-cheese mixture to the egg yolks and whisk vigorously. Pour this combination back into the saucepan with the other 1/2 of the whipping cream-butter-cheese mixture and cook for 30 seconds, whisking the sauce continuously.
Citric acid gives chewing gum a refreshing, citrus taste.
Chewing gum, health benefits. Chances are you would not expect this word association. Nevertheless, research shows that chewing gum triggers memory and fights bad breath. Comparing the taste and bubble size of different gum brands aids consumers in purchase decisions. No matter which science project you choose, you have a rare opportunity to win over sugar-reluctant parents with the argument that you are chewing gum in the interest of science, health and education.
Chewing Gum and Memory
Does chewing gum really affect your powers of concentration and memory? According to experiments conducted for the California State Science Fair and the Selah School District, test scores do actually improve when students chew gum during an exam. If you have to see it to believe it, design two test versions and assign a group of students to gum and another as a no-gum group. Administer the tests under similar conditions to each group. Have the groups switch places on another day and try the opposite test. Compare individual results to determine if a student scored higher when chewing gum.
Cinnamon Gum and Halitosis
Cinnamon-flavored gum reduces the bacteria growth that causes bad breath, according to the University of Illinois at Chicago. You can test these findings by taking a saliva sample before and after chewing different brands of cinnamon gum. Grow the bacteria cultures in a petri dish to compare the concentrations of bacteria. Track the results by brand to determine which one has the greatest bacteria fighting power.
Long Lasting Flavor
Chewing gum companies often promise long lasting flavor in their advertising. You can test the truth of their claims by purchasing a variety of flavors and brands. Make note of each brand and flavor combination, and the exact time you start chewing it. When you notice the gum has lost all flavor, note the time and calculate the duration of the flavor experience. Make a table of your results to share with your friends to help them make wise consumer choices.
Biggest Bubble
Turn a childhood competition on who can blow the biggest bubblegum bubble into a scientific research project. Collect several brands of bubble gum. Chew each brand and blow some bubbles. Record the measurements of the bubbles you get out of each brand and calculate the average. Compare the average bubble sizes of each brand to determine which brand will most likely win you the bubblegum bubble-making champion title among your friends.
Tags: each brand, brand determine, brand determine which, determine which, different brands
Wine, cheese and crackers, when matched properly, are a classic combination for any occasion.
When serving cheese and crackers with wine, it is usually best to start with light, refreshing wines and mild cheeses and work your way through medium-bodied and full-bodied choices later in the evening. This prevents strong flavors from overwhelming your palate early in the evening. Cleanse the palate with something neutral after the full-bodied wines and end the evening with a sparkling or dessert wine.
Light Wines
Serve mild cheeses with light wines to start your evening. Young Gouda is not strong and can be paired with white wines such as Sauvignon Blanc or White Burgundy. Goat cheese also pairs well with the Sauvignon Blanc, as do mozzarella and bocconcini. For light wines and mild cheeses, choose plain breads and crackers, such as slices of French baguette or rich, buttery crackers to complement the crispness of the wines.
Medium-Bodied Wines
Serve Asiago cheese with medium-bodied white wines such as Riesling and Chardonnay. Asiago also works with lighter red wines such as Pinot Noir and Syrah. Chardonnay is a good partner for cheeses such as mild cheddar, Gruyere and provolone. Havarti and muenster are best served with wines such as Gewurztraminer or Riesling. Choose crackers and breads with a little complexity, such as whole grain versions or those with white sesame seeds.
Full-Bodied Wines
Parmigiano-Reggiano and other cheeses like it, such as Grana Padano and Pecorino, have strong flavors that pair well with full-bodied red wines that won't be overwhelmed by them. Try Pinot Noir, Cabernet Sauvignon or Barolo. Pair aged Gouda, Jarlsberg and Edam with these wines as well. Match nearly any bread or cracker with these wines, including those with strong rye or caraway flavors.
Sparkling Wines
The creaminess of brie matches well with the acidity of Champagne and other sparkling wines. Because brie is mild, it won't interfere with the flavors of even sweeter wines. Accompany the cheese withbuttery crackers or soft baguette so the wine remains the star of the match-up.
Dessert Wines
Choose blue cheeses, such as Cambazola, Stilton, Roquefort or Gorgonzola, to bring out the sweetness of dessert wines such as ice wine and Sauternes. Sweeter Rieslings pair well with these cheeses as well. Plain unsalted crackers and breads match well with blue cheese and sweeter wines since there is no saltiness to interfere with the sweetness of the wines.
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Eating the right food is vital for the health of you and your baby--chili powder is fine to eat when pregnant.
When you are pregnant there are several foods and spices that you must quit or cut back on to avoid any problems for you or your unborn child. Foods containing listeria, for example, such as pât , Camembert, Brie and chevre cheese, can cause spontaneous abortion or stillbirth. Chili powder however is absolutely fine to eat but can sometimes cause heartburn. Add chili powder to a late-night snack or eat it in a healthy meal to provide you and your baby with the benefits you need.
Instructions
1. Avoid eating chili powder if you begin to feel any symptoms of heartburn. Chili powder is a known cause of heartburn during pregnancy, and although heartburn is not harmful in any way to your unborn child, the discomfort and pain can make you miserable and upset.
2. Sprinkle a pinch of chili powder onto a serving of popcorn if you need a late-night snack or quick pick-me-up. Pop the corn kernels in a lightly-oiled pan or microwave and gently rub a pinch of chili powder between your fingers evenly over the popcorn. Grate or melt some cheese for a little extra flavor -- cheeses such as Cheddar, Parmesan and Mozzarella can all be eaten during pregnancy.
3. Cook a healthy vegetarian chili with extra chili powder if you are planning on eating something more substantial. Simply coat a Dutch oven with low-fat cooking spray and add a teaspoon of vegetable oil. Heat the Dutch oven until hot and saut e chopped onions, green peppers and celery for five minutes-- then add pinto beans, chopped tomatoes, tomato paste, jalapeño peppers, mushrooms, oregano, cumin, pepper and a cup of water. Boil the ingredients until the water has reduced and add the desired amount of chili powder. Simmer the mixture for 10 minutes and serve with hot tofu.
4. Eat chili powder by simply adding it to any other meal that you want. Dishes like soups and curries will taste great with some extra kick but any Indian, Thai, Tex-Mex or Chinese dish would also be complemented by a pinch of chili powder. Ensure that you do not add too much of the powder; not only can it overpower the flavor of the meal, but it can also cause heartburn. Add a teaspoon of chili powder at most to get that spicy kick but still keep you and your baby happy.
Tags: chili powder, chili powder, cause heartburn, pinch chili, pinch chili powder, your unborn child, during pregnancy
Cooking is one of the most enjoyable activities that can be incorporated into a child's birthday party. Kids love being creative in the kitchen and feeling like they are involved in creating a special meal. Some planning can help to ensure that your child's next party will include cooking.
Fondue
Fondue is an easy way to get kids involved in creating a special birthday meal. For the main course, provide a cheese dip and a variety of fresh vegetables. You might also include crusty artisan breads. Give each child a skewer or fondue fork and let them to create different combinations of vegetables and cheese. For dessert, include a chocolate fondue, birthday cake and fresh fruits. The children can experiment with dipping different fruits into the chocolate and enjoying them with the cake.
Sandwiches
Sandwich bars are great ways to get kids involved in making their own birthday meals. Simply provide a wide variety of breads, lunch meats, cheeses, veggies and sandwich spreads. Allow the children to experiment with making sandwiches and enjoying new flavors.
Pizza
Pizza is easy for children to make. Provide English muffins or pizza crusts, some pizza sauce, cheese, and a variety of toppings. Allow the children to create their own pizzas and bake them in the oven. They'll enjoy feeling like professional chefs and savoring their own creations.
Tags: Allow children, cheese variety, children experiment, children experiment with, creating special, experiment with
Fondue cooking involves dipping meats, bread, fruit and cake into sauces, oil or chocolate. The history of fondue originated with peasants living in Switzerland. Their main sources of sustenance were Gruyere cheese, wine and bread. The resourceful peasants melted the cheese and wine in a communal cooking pot and dipped in their bread. Fondue Bourguignon is the term applied to cooking cubes of meat in a fondue pot of hot oil. This style originated with the French. Chocolate fondue was an invention of Swiss chef, Konrad Egli. He introduced the concept at his restaurant in New York in 1964, which fueled the interest in fondue. Fondue was popular for home parties and dinners during the '60s and '70s and is enjoying a resurgence in popularity today.
Meat
Meat cubes are typically cooked in a stainless steel or cast iron fondue pot. The heat source can be butane or an alcohol burner. A higher temperature is necessary to properly cook the meat.
Chocolate
Chocolate fondue can be made in a ceramic, cast iron or stainless steel fondue pot. A typical heating source is a tea light or votive candle, sterno or butane. The temperature needs to be low enough not to scorch the chocolate.
Cheese
Cheese is the most versatile of the fondue ingredients and can be prepared in any variety of pot, with most heat sources. Votive candles and sterno are popular choices. The heat needs to be moderate to avoid burning the cheese.
Electric
Electric fondue pots offer the most versatility. Unlike other fuel sources, electric fondue sets allow you to set and maintain an even temperature. Electric fondue pots can be ceramic, cast iron or stainless steel.
caquelon
Caquelon is the original name of the traditional ceramic or earthenware fondue pots. For cheese, a glazed or nonstick caquelon offers the easiest cleanup.
Tags: cast iron, stainless steel, cast iron stainless, ceramic cast, ceramic cast iron
Kosher regulations are an important part of Jewish life.
Kosher food is prepared in accordance with Jewish dietary laws. Because many people today rely heavily on prepared foods, rather than making everything from scratch, rules and regulations for the production of kosher food are more important than ever. It should be noted that all regulations are above and beyond the normal health and safety rules mandated by the government for food preparation. The Jewish kosher dietary laws and rules are collectively known as kashrut.
Kosher Animals
All animal products for consumption must be derived from kosher animals. Kosher animals are mammals that have split hooves and chew their cud; fish with fins and scales; and birds that are traditionally considered kosher. In addition, mammals and birds must be killed according to the rules of kosher slaughter. No other animals or animal derived products may be used, and any food preparation surfaces that may have come in contact with non-kosher meat or seafood must be thoroughly and appropriately cleaned and koshered before use.
Meat and Dairy
According to kosher rules, known collectively as kashrut, meat products and dairy products may not be eaten together. Utensils used in the preparation of meat must not be used for dairy foods and vice versa. A facility that produces both meat and dairy foods must have two sets of equipment.
Kosher Ingredients
Modern food preparation often involves ingredients such as sauces or flavorings that are brought in to the final preparation site. It must be known where all the ingredients come from so that their kosher status can be ascertained.
Hekhsher
It is important for kosher food products to have a hekhsher (also spelled hechsher), or mark of rabbinic supervision. Kosher food producers should have their production methods supervised by a qualified rabbinical overseer, so that the consumer can be confident that all kosher rules have been observed.
Tags: food preparation, dairy foods, dietary laws, kosher food, kosher rules, that have
Almond bark is a vanilla or chocolate candy that melts easily and dries quickly into a smooth, glossy coating for a variety of desserts. Many cooks choose almond bark instead of real chocolate products for certain projects because it melts and dries more predictably and is easy to use.
Coating
Almond bark is a delicious and durable coating for a variety of snacks. Melt vanilla or chocolate almond bark in a double boiler over low-medium heat. Use a fork or kitchen tongs to dip items such as pretzels, dried apricots and graham crackers into the melted almond bark. Allow the excess to drip off of each item, then place it on a piece of waxed paper to dry.
Bark
Use almond bark to make a pan of bark, which is basically a candy mixed with nuts, candies or dried fruits. Melt 1/2 lb. almond bark in a double boiler set over low-medium heat. Stir in around 3 cups of your chosen mix-ins. Add toasted, chopped almonds, lightly salted peanuts or toasted cashews for texture and flavor. Add dried cherries to melted vanilla almond bark for delicious holiday color. Line a jellyroll pan with parchment paper and pour in the melted bark. Let it cool for a few minutes on the counter, then transfer it to the refrigerator to harden. Cut the hardened mixture into triangles or squares or simply break it into pieces.
Accents
Shave small slices of almond bark with a vegetable peeler or paring knife and use them to decorate cakes, cupcakes, ice cream or fruit. Melt the almond bark in a double boiler set over low-medium heat and drizzle the melted bark over desserts such as cheesecake, pound cake or cookies for a tasty accent. Drizzle melted bark over dessert plates before placing the desserts on them to mimic a visual effect used in high-end restaurants.
Fondue
Make a sweet fondue using almond bark. Melt 12 oz. vanilla almond bark with 1/3 cup half-and-half, 2 tsp. almond extract and 1/4 tsp. cinnamon. Keep the mixture warm in a fondue pot set over a low flame or a small slow cooker. Serve with apple slices, strawberries, small squares of pound cake or angel food cake and dried apricots, and provide fondue forks. Stir in 1 tbsp. of warm half-and-half if the mixture becomes too thick.
Fruit and cheese trays are among the most popular party items in the United States, and have been staple appetizers in French cuisine and culture for centuries. The creaminess of cheese pairs well with the sweetness of most fruits; they are usually either eaten together or served side by side. In French culture, both cheese and fruit can be served as a dessert to a meal, and in the U.S., fruit is often accompanied by chocolates. When creating a fruit tray, think decadent treat rather than boring staple.
Fruit
Fruit trays are a classic party appetizer. The fruit should include various sizes and colors but should not mix too many overpowering flavors. Hard fruits are better than soft fruits. Kiwis, plums and peaches should only be set on the tray if whole. Delicate fruits such as berries should be added to the tray only if they are contained in their own bowl to keep from getting lost among the larger fruits. When selecting fruits, be aware of "leaking flavors"---fruits that lend their flavor to their neighbors. A pineapple next to a honeydew square will overpower the melon. Hard fruits like apples, pears, grapes, whole strawberries and orange slices are best for trays featuring a wide range of flavors.
Cheese
Cheese trays should always include a variety of soft and hard cheeses, both sharp and sweet. Always offer classic cheeses such as Swiss, mozzarella and cheddar, but don't hesitate to add bolder choices such as Camembert, Brie, Gorgonzola, goat cheese, provolone and Gruyere. Make sure the cheese is fresh before purchasing, and keep it in the fridge until about an hour before the party. The cheese should sit at room temperature for an hour before the guests arrive to allow the flavors to ripen .
Themes
With so many possibilities for fruit, cheese, or fruit and cheese combined platters, it can be difficult to create one without it looking like a mess. Try to base the contents on a theme, generally a seasonal theme. If the party is in the autumn or winter, choose winter fruits such as oranges, pears, apples and dried cranberries; if it is a summer party, opt for tropical fruits including pineapple, mango, guava, papaya and coconut. Spring themes should include subtle light flavors including melons, berries, grapes, citrus and strawberry. Color themes can also be attempted; yellow fruit platters of bananas, passion fruit, halved papayas, jackfruit, golden apples and starfruit, or a red theme of apples, raspberries, blood oranges, persimmons and cherries. For color or seasonal themes, add any variety of cheese to the tray. For cheese, themes can be based on the country of origin of the cheese, such as French cheeses, Italian or Australian.
Trays
Lay out your fruit or cheese on round, rectangular or square trays medium to large size. The number of guests to feed should dictate the size of the platter. Rectangle and square trays should have the fruit or cheese layered in rows, while circular trays should be layered in rings with a distinct centerpiece such as a pineapple top, a bowl of dried fruits, nuts or even chocolates.
Sauces and Breads
Some people may find eating cheese on its own to be a little difficult. Providing bread, crackers and sauces solves the problem. Place small dishes of honey, jam, mustard, pesto or tapenade next to the cheese trays or place them nestled between selections on the tray. Provide a small coffee spoon in each dish. To help hold the cheese or fruit, provide plenty of bread and crackers. Baskets of crusty bread slices, crisp toasts, table crackers, pita breads and rice crackers are good options.
Tags: fruit cheese, trays should, bread crackers, cheese fruit, cheese trays, classic party, fruits such
Brown rice flour is much higher in protein than wheat flour.
Brown rice flour is a nutritious alternative to wheat flour and is naturally gluten-free. It is high in protein, iron, fiber and vitamin B. When cooking with brown rice flour, it's important to note some of its unique characteristics in order to make proper adjustments to your recipe, such as its high oil content and its grainy texture. With the proper adjustments and cooking techniques, you can use the nutty and flavorful brown rice flour in most baked good recipes.
Instructions
1. Grind brown rice flour if it has a rougher texture than the powdery white or wheat-based flour that your recipe calls for. While some brown rice flours will come as a fine four, they may have a rough texture. Pulse it with a flour mill or coffee grinder to smoothen its texture.
2. Extend the time that you beat any dough that contains brown rice flour. Adding extra time to beating brown rice flour, like in most gluten-free flours, will add aeration to the dough. If you are substituting brown rice flour for a white or wheat flour, you can double the beating time required by the recipe to make sure that your finished product will be light and aerated.
3. Coat your hands with cooking oil when kneading or working dough that contains brown rice flour. Gluten-free flours have a great tendency to stick to your hands and other surfaces, so always coat your hands with oil before working the dough. You should also use non-stick utensils when working the dough.
4. Adjust the cooking method for bread or other baked goods that contain brown rice flour, if your recipe is for traditional flour. For breads, remove the bread from its loaf pan when it is firm enough to stand on its own, and continue cooking without the pan directly on the oven rack. For pizzas or flatbreads, use a pizza stone or other heavy-bottomed cooking stone that can be placed directly in the oven. Because brown rice flour contains more moisture than a traditional white or wheat flour, a pizza stone will help the product get perfectly crisp and not soggy.
5. Store the brown rice flour in the freezer in order to preserve its freshness. Unlike regular all-purpose flour or gluten flours, brown rice flour is very high in protein and oil, which means it will spoil quickly at room temperature. Always be aware of brown rice flour's expiration date.
Tags: brown rice, rice flour, rice flour, brown rice flour, brown rice flour
Scallopine can be served in a number of ways, such as with tomato and basil or with mushrooms. In this version, the delicate flavors of the veal are perfectly complemented by the Marsala wine and rich cream. Serves six people.
Instructions
1. Preheat the oven to 250 degrees F.
2. Cut the veal into 12 equal pieces.
3. Place a piece of veal between two sheets of plastic wrap on a flat surface. Pound the veal evenly, with the flat side of a meat mallet or a flat-bottomed cup, until it has twice its original surface area.
4. Repeat the process with the remaining veal. There should be two scallops per person.
5. Mix the flour, salt and pepper together on a large plate.
6. Heat the butter and oil in a large skillet over medium-high heat, watching carefully to avoid burning the butter.
7. Dredge two scallops in the flour so they are evenly coated. Take each scallop between your hands and slap it to get rid of any excess flour.
8. Place the two scallops in the hot pan and cook until medium golden on each side. Remove to a plate lined with paper towels and place in the oven.
9. Repeat the process with the remaining scallops. Add butter and oil to pan if necessary.
10. After the scallops are cooked, add the wine to the skillet and scrape up any brown bits from the bottom of the pan. Boil for 30 seconds.
11. Add the cream and cook, stirring until the cream thickens. Return the veal to the pan to coat with the sauce and then serve.
Tags: process with, process with remaining, Repeat process, Repeat process with, with remaining
Tomato sauces match best with wines that are fruity but not overly sweet.
The key to pairing wine with spaghetti and meatballs is finding red wines with a good balance of acidity, fruitiness and strength. Tomato sauces need somewhat acidic wines that complement their sharper notes. Because meatballs are typically composed of ground beef, lamb, veal and pork, they require spicy, slightly complex wines whose structure can stand up to their savory flavors. In general, medium-bodied wines best suit spaghetti-and-meatball sauces, which tend to overwhelm lighter wines and be overtaken by heavier wines.
Chianti
The classic choice for drinking with spaghetti and meatballs, this Italian wine's allure comes from its easy drinkability, bright flavors and affinity for a wide range of foods. Chianti especially complements tomatoes and red meats, which is why it has such an excellent reputation for enhancing Italian dishes. Chow.com recommends buying Chiantis that are made in the traditional style, as more modern Chiantis may be too soft and oaky to match well with tomato sauces.
Montepulciano
Montepulciano wines come from Italy's Abruzzo region. Typically drunk when young, this dry yet fruity wine possesses herbal notes that match perfectly with oregano-spiced spaghetti sauces.
Barbera
Another acidic Italian red, Barbera wines have a soft robustness well-suited to meaty tomato sauces. Though light in body, Barberas have an intriguing depth that goes well with meatballs made with veal.
Zinfandel
Fruity reds marry well with tomato sauces as long as they are not overly delicate. A big, peppery, full-bodied Zinfandel can harmonize well with a spicy spaghetti-and-meatball dish.
Nero D'Avola
Soft yet spicy, Sicilian Nero D'Avola wines balance well with long-simmered spaghetti-and-meatball dishes. The sweetness of this wine marries well with tomatoes, but its plush peppery notes make it hearty enough for the heaviest of meatballs.
Nebbiolo
Nebbiolo, a wine varietal from Italy's Piedmont region, is known for its strong tannins and spicy aromas. It pairs best with spaghetti and meatballs when these tannins are well-balanced and not overly oaky.
Aglianico
Aglianico, a wine similar in taste to both Cotes du Rhone and Cabernet, comes from the Campania region of Italy. Its strong structure and rich flavors match especially well with lamb-rich meatballs.
Pinot Noir
Like Zinfandels, Pinot Noir wines can pair well with spaghetti and meatballs, but only if they are sufficiently strong. Therefore, a hearty California Pinot Noir would be a better fit for this dish than its more subtle French cousin. The sweetness of this light wine adds brightness to tomato sauces; however, if your version of spaghetti and meatballs boasts lots of garlic and heat, it may overcome even the most assertive Pinot Noirs.
Tags: well with, spaghetti meatballs, with spaghetti, with spaghetti meatballs, Pinot Noir, best with
Choosing bakeware can be confusing. There are many options available in discount stores, department stores and kitchen specialty shops. Bakeware ranges from cookie sheets to muffin pans, and your bakeware needs may depend upon how much and what kind of baking you do. With all the choices on the market, which is better? Should you move from classic metal to modern silicone bakeware or stick with the tried and true?
Types
You can find metal pans, metal pans with nonstick Teflon finishes, glass baking pans, classic enamel and cast iron choices, as well as modern and innovative silicone. Cake pans, Bundt cake pans, muffin pans and loaf pans are all available in any of these materials. Some types of bakeware, such as cookie sheets and jelly roll pans, are exclusively metal.
Features
Good quality bakeware should provide even cooking and browning. Durability and ease of care are other common priorities. Many people prefer nonstick bakeware, especially for cake pans. Turning a cake out of the pan, even with a well-greased and floured pan, can be quite challenging. Nonstick pan surfaces can reduce the risk of sticking, although they may not prevent it entirely.
Silicon Bakeware
Silicone bakeware is flexible, easy to care for and easily stored. It is, if not fully nonstick, quite stick resistant. Silicone pans are available in various shapes, including novelty pans for small shaped cakes and muffins. A cookie sheet, half sheet or jelly-roll pan must be used under silicone pans for stability. Some people are uncomfortable with the chemical questions posed by silicone; however, silicone rubber is inert and considered safe by the U.S. Food and Drug Administration (FDA).
Metal Bakeware
Metal bakeware is available in both nonstick and standard versions, in a variety of weights. Heavier bakeware is typically better quality. Metal bakeware without a nonstick finish can last for years with basic care; however, nonstick finishes wear rather poorly and should be disposed of as soon as the finish shows damage. Turning out shaped cakes, muffins and detailed molds can be challenging when working with metal pans.
Benefits
Both metal and silicone bakeware have some benefits. Metal bakeware, especially pieces with a dark finish, offers better overall browning for cakes, breads and muffins. Silicone pieces offer the convenience of flexibility for interesting and detailed shapes and a nonstick surface that will wear and last longer than metal. Experiment with different types of baking pans to find the bakeware you prefer.
Turkey mignon is a lower fat, less expensive version of filet mignon. It is a piece of turkey breast that comes wrapped in turkey bacon. The best way to cook turkey mignon is on a grill. You can use either an outdoor grill or an electric contact grill.
Instructions
1. Thaw your turkey breast if it is frozen.
2. Remove the plastic wrapper.
3. Use a meat fork and pierce the meat all the way through several times. Try not to disturb the pin that holds the bacon around the meat.
4. Sprinkle Cajun spice liberally on the top and bottom of the meat. Rub it in.
5. Drizzle barbecue sauce on the top and bottom of the turkey, and place it in a resealable plastic container. Seal it and put it in the refrigerator for 30 minutes or overnight.
6. Heat an outdoor grill to medium heat, or a contact grill for about five minutes.
7. Place your marinated meat on the grill and cook tit for about six to eight minutes per side, or until the internal temperature is 185 degrees F.
An easy shrimp salad appetizer can be whipped up in just 15 minutes.
It does not take expert cooking skills to create an easy shrimp salad appetizer that will have guests coming back for seconds. It takes just 15 minutes' preparation time and a few simple ingredients to prepare appetizers for up to 40 people.
Instructions
1. Diced onions and celery are key ingredients in your appetizer.
Run cold water over the shrimp to thaw slowly and evenly, and chop the shrimp into small pieces by hand or with a food processor.
2. Dice the celery and onion into small pieces and toss with the shrimp.
3. Freshly squeezed lemons add a tangy flavor.
Stir mayonnaise, salt, pepper and dill into the mixture until the shrimp are evenly coated.
4. Squeeze the fresh juice from the lemons into the mixture and stir well.
5. Spoon the shrimp salad onto crackers just before serving to prevent the crackers from becoming soggy. The shrimp appetizers are ready to serve.
Tags: shrimp salad, into mixture, into small, into small pieces, just minutes
Use large, whole pieces of crab meat for nigiri-style sushi.
You can prepare real crab meat for sushi that is moist and tender with a light texture by controlling temperatures throughout the process. Real crab meat is an expensive, high-quality seafood ingredient that isn't used by every sushi restaurant. Many sushi chefs choose to replace real crab meat with precooked imitation crab, called surimi, which is made from a paste of cheap whitefish like hake and pollock. Preparing real crab for sushi involves lightly steaming the meat inside the shell before rapidly chilling it for use in a sushi dish.
Instructions
1. Add the kombu and water to a wok and heat them over medium-high heat until they almost reach a boil. Lower the heat to a medium simmer and cover the wok with a large bamboo steam basket. Scoop out some of the water if the level is too high and the bamboo is getting wet.
2. Turn the live crab onto its back and insert the tip of a knife or a chopstick into the small opening at the rear of the abdomen. Wiggle the tip around for a few seconds until the crab stops moving. Remove the rubber bands from the claws after you have dispatched the crab.
3. Scrub the outer shell with a brush before separating the legs and claws from the body of the crab at the joints by simply pulling or using a sharp knife. These pieces cook at varying rates and you must steam them separately to avoid overcooking.
4. Place the crab legs into the steamer basket and cover with the lid for two or three minutes. Move the steamed legs to a bowl of crushed ice and water immediately to stop the cooking. Lift the legs out of the ice water bath after 90 seconds of cooling and move them to the refrigerator.
5. Put the claws into the steamer basket and cover with the lid for five to seven minutes. Move the steamed claws to a bowl of crushed ice and water immediately to stop the cooking. Lift the claws out of the ice-water bath after 90 seconds of cooling and move them to the refrigerator.
6. Lower the body into the steamer basket and cover with the lid for eight to 10 minutes. Move the steamed crab body to a bowl of crushed ice and water immediately to stop the cooking. Lift the body out of the ice-water bath after two minutes of cooling and move them to the refrigerator.
7. Open the chilled claws and legs carefully with the back of a knife or a set of metal crab crackers. Be gentle to avoid crushing the meat contained within the shell.
8. Pry the top oval-shaped shell, called the carapace, off the body of the cooked and chilled crab. Remove and discard the white finger-like structures on top, which are the gills. Harvest the brownish-green liver, called the tomalley, from the body along with any usable scraps of crab meat using a spoon.
9. Serve the intact pieces of crab alone as sashimi or simply set on a small mound of sushi rice with a wasabi and soy sauce called nigiri. Mix smaller pieces and scraps from the crab with a little chili paste and sweet mayonnaise to make a spicy crab salad that can be added to a sushi roll. The crab's tomalley is commonly served alone as a treat from the sushi chef to a discerning customer.
Rice is one of the most popular and healthy kitchen staples consumed on a daily basis all over the world. There are more than 40,000 varieties of rice, which is grown on every continent except Antarctica. Americans eat twice as much rice now as they did 10 years ago due the growing awareness of the many health benefits of rice, its versatility and the popularity of the rice-based cuisines of Japan, China, India, Indonesia and Vietnam. Buying rice in bulk offers terrific savings on money and time. Properly stored, most varieties of rice can keep for years.
Instructions
1. Know which variety of rice you consume most frequently, making it economically prudent to buy in bulk. The most popular varieties include basmati, jasmine, arborio, wehani and wild rice. Brown rice has the highest oil and moisture content, which can cause rancidity, and only keeps for six months. White rice stores safely the longest.
2. Decide whether you'd prefer organic rice. Although organic rice is not sprayed with pesticides, keep in mind that it carries a higher risk of being contaminated with insects and mold. Rice will only be organic if stated upfront, and is usually more expensive.
3. Comparative shop online. Many bulk grain distributors, such as Costco and Sam's Club, offer large selections of bulk rice and competitive prices in shipping. Grain suppliers ship in buckets or bags ranging from 10 to 50 lb.
4. Check specialty food stores in your neighborhood for bulk rice. Food co-ops, Asian and other ethnic food markets, health food stores and gourmet specialty shops often sell rice in bulk. The benefit to buying locally is that you'll be able to visually inspect the grain bins for freshness and possible insect infestation. You'll also be spared from the shipping costs of purchasing online. Don't buy if the rice is improperly stored in open bags or bins, and the grains appear dried out or cracked with a flaky appearance. This is an indication the rice is beginning to spoil.
5. Store the rice in 6-gallon buckets with gasket covers, Mylar bags, glass jars or other airtight containers. For optimum freshness, the containers must be kept dry and tightly sealed in a dark, cool location below 70 degrees F.
"I can't wait to eat this chicken leftover in a casserole!"
Leftovers can haunt you or help you. With a little forethought, that scary shelf on your refrigerator where the leftovers lurk can become the source of quick, easy, no-cost meals.
Instructions
Use Leftovers to Your Advantage
1. Browse cookbooks. Most of us get stuck in a rut, so we make the same few meals repeatedly. Go to a bookstore or the library and flip through some of those big, full-color recipe books and magazines. Jot down the titles of the recipes that especially appeal to you.
2. Stock your pantry. Let your recipe list (from Step 1) be your guide. If you marked a lot of pasta recipes, get a supply of different kinds of pasta, as well as tomato paste, olive oil, and garlic. If you jotted down Hispanic recipes, get tortillas, beans, salsa, and seasonings such as cumin, cilantro and chile peppers.
3. Know your options with leftovers. You can reheat and eat them again as they are, freeze them in portion-sized containers and use them later for lunches or a quick dinner or make something else out of them. When you've only got one portion left, it's a good idea to freeze it or just have it for lunch the next day. When you've got more to work with, you can make something else.
4. For leftover soup: Add rice, noodles, beans or potatoes to the original soup.Turn a clear soup into a cream soup by melting three tablespoons of butter, mixing it with three tablespoons of flour and 1/2 to 1 cup of cream and adding that mixture to the soup.Turn a vegetable soup into something heartier by dicing, pan frying, and seasoning the meat of your choice and adding it to the soup..Turn a chunky soup into a smooth, thick, creamy soup by using an immersion blender or stand blender on the original soup. Blend until creamy, then reheat and top with freshly chopped herbs.
5. For leftover meat: Dice leftover chicken and mix with a mayonnaise-based sauce for chicken salad. Serve on lettuce or on bread as a sandwich. Shred leftover roast beef or pork, mix with your favorite barbecue sauce and reheat. Serve on buns with baked beans on the side.Any kind of leftover meat can be a great taco flling. Just dice and season with cumin and cilantro, reheat, and add to your other taco fillngs of choice (lettuce, tomato, sour cream, salsa).Leftover ham makes a great omelet filling.
6. For leftover vegetables:Dice leftover, cooked vegetables, reheat them quickly and mix them with sweet and sour sauce. Serve over rice for a quick, healthy stir-fry meal. Curry sauce is another great option.Use leftover mashed potatoes for potato cakes. Heat oil or butter in a frying pan, shape the potatoes into balls and slightly flatten them, then fry for a few minutes on each side until browned and heated through. Great for breakfast with ham or bacon.Leftover salad fixings can go on a hoagie roll along with some deli meat and a slice of cheese for a gourmet sandwich.Make pasta and toss your leftover vegetables into the heated sauce just long enough to heat them up. Make risotto and add leftover mushrooms, peas, and a can of artichoke hearts. Top with grated parmesan.Make a quiche and add your leftover vegetables for a great, filling meal.
7. Leftover "bits and pieces":When you have little bits of vegetables and meat,
Mangoes are available in over 100 varieties and are enjoyed by people in many parts of the world. A tough-skinned tropical fruit, the mango features a sweet, orange- to red-color flesh inside when ripe. Kensington pride, Kent, Palmer and sensation are only a few of the many varieties of mango available through groceries and markets. Enjoyed by itself or as part of a chutney or salsa, mangoes are best when they are at the peak of ripeness.
Instructions
1. Select a mango that is free from dents, cuts, cracks or obvious bruising.
2. Hold the mango in your hand and press on the tough outer skin of the fruit with your thumb or index finger. Do not jab into the fruit, rather push on the skin with the pad of your thumb or finger.
3. Watch and feel how the skin of the mango reacts. If the skin gives a small bit rather than being hard to the touch, then the mango is near or at the point of being ripe.
4. Smell the stem end of the mango. Hold the end of the mango, where the stem was attached, up to your nose. If the fruit is ripe there will be a fruity aroma. If not, the mango is probably not yet ripe.
5. Place a mango that is hard to the touch or has no aroma in a bowl with ripening bananas or other fruit. Allow the mango to sit for a day or so and test again for ripeness.
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Although many people think ground moles are rodents, they are actually sightless mammals that live under the ground. Although they don't cause any major problems in the ground, they do create unsightly tunnels at the ground surface that can kill grass. These tunnels look like raised mounds of dirt, similar to a tube, and can run along the entire length of the yard. To kill a ground mole, you have to treat the ground that the mole lives in.
Instructions
1. Watch the mole activity in the yard for 24 to 48 hours before attempting to kill the mole. Take note of the most active tunnels and holes that the moles use. This is important because some mole tunnels may be abandoned, and therefore it would be a waste of time to treat them.
2. Purchase a mole pesticide at any garden center or home improvement store. One type of mole killer looks and smells like earthworms, which is the natural food of the mole.
3. Put on gloves before opening or handling the mole bait. In addition, you should secure any pets or children that may attempt to enter the treatment area.
4. Go to one of the active tunnels and poke a hole into it using a boom handle or other similar object.
5. Drop one piece of mole bait into the hole and then cover the hole with a handful of dirt.
6. Move 5 to 10 feet along the mole tunnel and repeat the process to insert another piece of bait into the ground. Continue inserting mole bait until you reach the end of the tunnel. Bait any other active tunnels that you noted previously.
7. Wait five to seven days and watch the areas for mole activity. If moles are seen, repeat the treatment.
Broil your lamb chops Greek-style for a flavor sensation.
Greek-broiled lamb chops, or "paidakia," are a favorite party food or snack of Greece. The lemony, garlicky chops are served with fresh Greek bread and eaten with your fingers, so a generous supply of napkins is always advisable when serving paidaka. Loin chops are traditionally used, however shoulder chops can substitute without compromising the taste. Most household ovens come with a broiler, which supplies heat over the top of the broiler tray. If you don't have a broiler, a grill will also work.
Instructions
1. Preheat the broiler on a high heat setting.
2. Wash the inch-thick lamb chops, then pat them dry with paper towel.
3. Combine dried oregano flakes, lemon juice (1 lemon per 8 chops), salt, freshly ground black pepper and crushed garlic (one clove per 8 chops) in a bowl with olive oil to form a paste.
4. Brush the chops on both sides with the olive oil, lemon and herb mixture, using a pastry brush.
5. Place the chops onto the broiler tray and pour any leftover marinade over them. Set the tray on the closest rack to the heat of the broiler. Let cook for 10 minutes.
6. Put on an oven mitt and remove the broiler tray. Turn all the chops over using tongs, then replace under the broiler for another 10 minutes.
7. Remove the broiler tray and transfer to a serving platter. Garnish with lemon wedges.
An 14th-century nursery rhyme talks about the butcher, the baker and candlestick maker. That's how long bakers have been around. Every community of any size needs bakers. Modern conveniences have made their jobs much easier than those of 14th-century bakers, but they're still as much in demand as they were then.
Function
Bakers bake breads, cookies, cakes, pies, pastries and rolls of all kinds that are sold to customers who can't or don't want to bake themselves for whatever reason.
Types
There are bakers who work in small-town bakeries, grocery store bakeries, restaurants of all kinds and sizes, and wholesale baked-goods companies. Some larger bakeries and restaurants have bakers that specialize in one area, such as pastries or wedding cakes.
Geography
Different baked goods are more popular in different areas of the country. For example, in the Southwest, cornbread that is seasoned with chili spices is popular. In the Midwest and deep South, the same cornbread is more popular seasoned with cheeses and bacon. A couple of decades ago, good bagels could only be found in New York. Now their popularity has expanded beyond New York's borders and they can be found in other urban areas of the country, particularly east of the Mississippi.
Education requirements
Most baker positions require a high school diploma. There are some culinary courses in community colleges, and now there are chef's academies and cooking schools around the country. Typically, however, aspiring bakers start out in a small establishment as an apprentice or trainee to gain experience and get successively better jobs from there.
Considerations
Bakers starting out do not make a lot of money. The average median salary for bakers is in the low $20s, but bakers who work full time for large chain grocery stores or institutions also have benefits. Bakers who are artistic and creative can command higher salaries, particularly after they have gained a following and can be relied on to create high-end baked goods such as wedding cakes.
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