Traditional ginger beer is fermented, and the fermentation process takes sugar. Sugar free ginger beer is also alcohol free, and it has a different taste than the traditional drink. It is a drink you can share with your kids, and is a good alternative to other kinds of soda. It is also a good thing to drink when you have the flu, since the soda bubbles and ginger root are very soothing for the stomach.
Instructions
1. Grate or dice about two tablespoons of ginger as finely as possible. Put it in a small jar.
2. Squeeze a lemon into the bottom of the jar. Leave it soaking for about an hour to let the ginger soak in to the lemon juice.
3. Strain the lemon juice through filter paper into a large mason jar. Add seltzer water to fill it up.
4. Add the sweetener of your choice. Xylitol and aspartame both taste pretty good with ginger beer. Stevia also works and is a good all-natural alternative. Some people like a very sweet ginger beer, while others prefer less sweetness.
5. Pour and drink up. Screw the cap on when you're done to keep the ginger beer from going flat.
If you make wines at home, you possess the necessary equipment to make champagne. Don't assume that starting early in the day guarantees a glass of bubbly by evening. Champagne takes months to make.
Instructions
1. Find a cool room such as a basement wine cellar to work in. Set up a wine holder and riddling rack in the room. Tie a 4-by-4 inch piece of cheesecloth around a bottle brush and set the brush aside.
2. Mix 6 cups each of Chardonnay, Pinot Noir and Pinot Meunier in the large glass decanter. These are the base wines that produce the finished champagne. Cover the decanter and allow it to rest for 2 days in the cool room.
3. Pour the base wine into a heavy glass bottle and seal it with a cork. Return the bottle to the cool room and let it rest on its side in a wine rack for 3 months. Turn the bottle every 2 or 3 days to allow proper blending. This allows the base wine to undergo the fermentation that turns it into champagne.
4. Remove the bottle from the wine holder after the three month resting period and place it in the riddling rack. Observe the amount of yeast sediment that collects at the bottle's neck. When it appears that the yeast cells have not increased, it is time to remove the collected sediment. This can take up to 4 weeks.
5. Take the bottle off the riddling rack and hold it right side up. Release the cap slowly and carefully. Use the bottle brush covered with cheesecloth to gently rub the inside neck of the bottle, removing all the yeast sediment. Discard the cheesecloth and pour the wine into a second heavy glass bottle.
6. Add your choice of one cup of aged wine to the new bottle along with extra fine sugar to taste. Pour the champagne into the empty champagne bottle. Use the wire net to seal the cork firmly, preventing pressure within the bottle from pushing the cork off. The champagne may be served immediately or allowed to age further.
While the basic method of making chocolate pretzels is simply to dip them in melted chocolate, by using a candy mold you can create a crunchy confection with the same taste and texture, but in any shape and size you want. Making a molded chocolate pretzel is a relatively simple process which you can improve by taking care to give your pretzels and chocolate the right preparation for a perfect shape.
Instructions
1. Fill molds with water, then pour the water into a measuring cup. This will tell you how much chocolate to use later.
2. Break up the pretzels into small pieces. If you have trouble breaking the pretzels cleanly, use a cutting board and cleaver or butcher's knife to cut them. How small you cut the pieces is up to you, depending on what you want in your pretzels and the size of your molds; the smaller the pieces, the more pretzel you'll be able to fit into each mold, but larger pieces will have more crunch and taste more like regular chocolate-coated pretzels.
3. Rub the molds with melted butter. Use either a piece of clean, high-quality paper towel or a silicone brush. Thoroughly coat the inside of each mold. Make sure all of the plastic is greased.
4. Measure the chocolate chips into the microwaveable container. If using chocolate squares, grate the chocolate with a cheese grater in order to get the right measurement, and for ease of melting.
5. Microwave the chocolate on "high" for 30 seconds at a time. Stir after each cooking time with a wooden or metal spoon. Be careful: it will be quite hot. Continue until the chocolate is fully melted.
6. Coat the inside of each of the molds with a little chocolate. Use the silicone brush, if you have it, or pour chocolate in and swirl it around. Try to just cover the insides of the molds with a thin coat.
7. Place the molds in the refrigerator to harden. About 10 minutes.
8. Fill each mold with pretzel bits. Break down any pretzel pieces that stick out above the top of the mold; this will ensure that the bottoms of the molded pieces stay flat.
9. Fill the molds with melted chocolate. Refrigerate molds for one hour.
10. Turn the molds upside-down over a plate. Gently bend and tap the molds to release the chocolate pretzels.
Tags: molds with, each mold, chocolate pretzels, Fill molds, Fill molds with
The International Chewing Gum Association (ICGA) regulates the substances of chewing gum candy and the process used to make it. Some of the same synthetic ingredients found in diet soda are used to make gum. The regulations keep the ingredients consistent from company to company so the gum is safe for consumption. Add this to my Recipe Box.
Gum Base
The chewy part of gum comes from the gum base, which is made up of food-grade polymers, waxes and softeners. At this stage, the gum is not ready for consumption. These base materials are often synthetic, which provides texture for the final gum product. They do not have any nutritional value.
Sweeteners
Individual gum makers add sweeteners to the gum. For its sugar free gums, Wrigley adds six different sweeteners: acesulfame K, aspartame, maltitol, sucralose, sorbitol and xylitol. These sweeteners are artificial and deliver taste without the calories. Sugary chewing gums use pure powdered cane sugar, beet sugar and corn syrup.
Softeners and Bulking Agents
These two elements play a role in how long the gum can last. Chewing gums also include glycerin and vegetable oil products. They keep the gum soft and malleable by holding in the moisture from saliva. Mannitol and sorbitol are added for bulk so the gum does not thin out after multiple chews.
Flavoring and Color
Gum companies use artificial additives to create their flavors and designs. Most of them are kept secret. Popular flavors include peppermint and spearmint, in which case the mint is extracted from farm grown mint. Other fruit and spice essences create distinctive flavors like strawberry, watermelon and fruit punch. Food coloring is also added to make the gum visually appealing, such as red for cherry and blue for icy mint varieties.
While carving a pumpkin, most people throw away the seeds. Pumpkin seeds are not only edible, but make a wonderful snack. There are several different ways to prepare pumpkin seeds for consumption. Whether you are roasting them or adding them to a bread, most recipes will call for you to boil the pumpkin seeds first. Boiling pumpkin seeds is a simple process that will take less than 20 minutes to complete.
Instructions
1. Place your seeds into a colander.
2. Place the colander under a stream of water from your kitchen sink. Clean the seeds thoroughly. Running your hands over the seeds as you rinse them with water will help.
3. Set seeds onto a paper towel and allow to dry. Pick through them and discard any seeds that look cracked or damaged.
4. Fill your cooking pot with water and set on your stove. Turn your burner on and bring the water to a boil.
5. Place your pumpkin seeds directly into your boiling water.
6. Reduce the heat on your burner to medium and allow the seeds to boil for 10 minutes.
7. Rinse out your colander while the pumpkin seeds are boiling.
8. Turn your burner off and drain the pumpkin seeds into your colander.
9. Transfer your seeds to a second paper towel and allow them to dry.
Tags: pumpkin seeds, your burner, into your, paper towel, paper towel allow, Place your
Ground deer meat, also called venison, provides 4 percent more daily protein and 6 percent more iron than lean ground beef in a 4-oz. serving, with a little over half the calories, when you compare the nutrition profiles for each at World's Healthiest Foods. The Foundation adds that venison supplies 12 percent more B-12, almost twice as much riboflavin, and 14 percent more niacin than beef.
Instructions
1. Soak roast overnight in buttermilk.
2. Grinding your own venison lets you control quality.
Follow the directions to attach your meat grinder to your table or counter. Some meat grinders clamp to the table like a vise, while others use air pressure to stay attached. For vise types, position the grinder at one end of the table, with the grinder openings facing you. Unscrew the jaws of the vise until the grinder fits against the table.
3. Place one cardboard square between the tabletop and the upper jaw of the grinder, and the second one between the table and the lower jaw. Tighten the jaws until the grinder will not move when gripped and tugged.
4. Break the two pieces of bread in half and feed them through the grinder. This is the most effective way to ensure that no dirt or food residues remain in the grinder from the last time it was used. Discard the bread before you continue.
5. Cut the venison roast into 1-inch cubes after you remove the clear, silver covering on the muscle tissue and any fat or skin. Feed the meat into and through the grinder until it all comes out the other end into your large mixing bowl.
6. Thoroughly mix the fresh-ground black peppercorns, minced garlic, onion powder and Worcestershire sauce into the ground deer meat. Divide the meat into eight equal balls and press into patties. Lay patties on a large serving platter, separated by layers of wax paper or plastic wrap. Cover and refrigerate the meat.
7. Place iron skillet on the large burner of your stove. Pour 1-tsp. sunflower oil onto a wadded paper towel and wipe the entire inside of the skillet until it is coated with a film of oil.
8. Tie the rosemary and chives in a small bunch with kitchen string. Rub the herbs around the entire inside of the skillet, pressing hard enough to bruise them. Set the herb bundle aside and turn your burner on high. Heat the skillet until the oil becomes a shiny, black coating.
9. Add the remaining oil and heat for one minute on high. Place four of the venison burgers in the pan, making sure they do not touch. Sear the burgers on high for three to five minutes before turning them. Repeat searing and flip again every three minutes until your burgers are medium to well-done, according to your taste. Repeat for the next four deer burgers.
10. Remove the string from the herb bundle and chop the rosemary and chive. Top deer burgers with chopped herbs and serve on a second platter on a bed of fresh, mixed spring greens and thin-sliced Bermuda onion with toasted Kaiser or onion rolls.
Sometimes you don't have time to enjoy an entire pot of coffee or enough people to drink the whole pot. On mornings when you're in a rush or you don't want to waste most of a pot, simply make one cup of coffee to drink in a hurry.
Instructions
1. Make a small filter from either pre-made coffee filters or toilet paper. Use scissors to cut small circles that will fit in a 2 1/2-inch diameter strainer.
2. Set your strainer inside your coffee cup.
3. Place your filter inside of your strainer, making sure it lines the entire area. Put approximately 1 tsp. of coffee grounds directly onto the coffee filter. Adjust the amount depending on the size of your coffee cup and the desired strength of your coffee.
4. Boil 8 oz. of water and pour it slowly through the strainer. Adjust the amount depending on the size of your coffee cup.
5. Let the coffee steep for about 3 to 5 minutes, depending on your desired strength. Add creamer and sugar for flavor and your single cup of coffee is ready.
Chicha de Jora is a traditional alcoholic beverage of the Andean region of South America. Made from fermented jora, a type of dried corn, this sweet beverage is a sacred drink shared amongst communities during festivals and special gatherings. Most families do not follow a strict Chicha recipe, but adjust it to their personal taste. Use this recipe creatively and create your own unique flavor of Chicha de Jora.
Instructions
1. Lightly toast 1/2 lb. of jora and 1/2 lb. of barley. Traditionally, this is done on a ceramic plate over a wood fire; however, you can toast the jora and barley on a cookie sheet in your oven. Set the oven and 350 degrees and place the cookie sheet with jora and barley inside. Stir the grains every few minutes until evenly toasted.
2. Add the toasted grains and 10 gallons of water to a large cooking pot and heat to a boil. Allow the mixture to boil for 2 1/2 hours, stirring often to prevent burning. Allow the mixture to cool until lukewarm.
3. Strain the grains from the water using a piece of cheesecloth. Add brown sugar to taste, stirring the mixture with a wooden spoon. Pour the Chicha into an earthenware pitcher and cover the pitcher with a clean piece of cheesecloth. Allow the it to ferment for at least 24 hours or up to 3cdays, and serve at room temperature.
As a fresh combination of olive oil, fresh basil, Parmesan cheese and pine nuts pesto sauce not just a pasta topping. Unlike other sauces, pesto does not need to be cooked, and it adds a bright green color and fresh flavor to any dish it's added to. In any pesto application, use a gentle hand, as a little of this highly flavored condiment goes a long way.
Instructions
1. Combine 1/4 cup pesto with the mayonnaise and toss it with a green salad, pasta salad or potato salad.
2. Use pesto as a garnish. Top individual bowls of minestrone soup with 1 tbsp. pesto as a garnish. Dollop baked potatoes with 1 to 2 tbsp. of pesto instead of sour cream.
3. Use pesto as a spread for pizza or bread. Evenly spread 1/3 cup pesto over the pizza dough. Add the goat cheese and olives on top and bake the pizza on a baking sheet at 450 degrees Fahrenheit for 5 to 7 minutes or until the pizza is crispy. Spread a thin coating of pesto over toasted French bread instead of butter.
4. Spread chicken or fish with a thin coating of pesto to add flavor to bland chicken breasts or white fish.
5. Toss 1 lb. hot, cooked pasta with 1 cup pesto to lightly coat all of the pasta strands. Use your favorite cut of pasta or opt for linguine, penne or corkscrew pasta.
According to the Hearth, Patio and Barbecue Association, the most popular flavor of barbecue sauce in America is hickory.
Memphis, Tennessee is known for a lot of things, such as their music scene, Graceland tours and hospitality, but Memphis also offers one of the best BBQ scenes in the country. From small back alley dives to high class restaurants, Memphis serves up some of the most succulent beef, pork and chicken you'll find.
Corky's Ribs and BBQ
Yes, Corky's has expanded into seven states, but their succulent BBQ was born in Memphis. And at Corky's they take their BBQ seriously. It's hand rubbed with a dry shake or hand basted with their "world famous BBQ sauce." Then it's smoked for 18 hours. At Corky's, they're proud of their Memphis heritage. After you partake in the restaurant, you can order Corky's sauce, combo packages and apparel online.
Corky's Ribs and BBQ
5259 Poplar Avenue
Memphis, TN 38119
901-658-9744
corkysbbq.com
The Bar-B-Q Shop
The Bar-B-Q-Shop claims that while "...we barbeque with perfection, it's our delicious sauce that has aided our restaurant in becoming Number 1." Their hot sauce won The 2005 and 2008 Fiery Food Challenge. And for 50 years they've been making their mild and hot sauces from the same recipe. Order a slab of ribs and get two sides for two people. You can purchase their specialty branded sauces, The Dancing Pigs, both in the restaurant and online.
The Bar-B-Q-Shop
1782 Madison Avenue
Memphis, TN 38104
901-272-1277
dancingpigs.com
Payne's Bar-B-Q
Located in an old gas station garage on Lamar, Payne's Bar-B-Q started serving ribs in 1972. It's a South Memphis staple. They're known for their smoked sausage sandwich, as well as for their pulled pork sandwich, but not for their atmosphere. It's a little dark. But the service is quick and prices are more than reasonable.
Payne's Bar-B-Q
1762 Lamar Avenue
Memphis, TN 38114
901-272-1523
Central BBQ
Central BBQ just won gold for their BBQ in the Memphis Magazine Readers Poll. They've also won 1st place in the Memphis Flyer Reader's Poll. Open since 2002, Central BBQ offers some of the most succulent meat in Memphis. And if you're up for something a little different, try their BBQ nachos. A slab for two includes 4 sides. Ribs can be served wet (sauce) or dry.
Central Avenue Location
2249 Central Avenue
Memphis,TN 38104
901-272-9377
cbqmemphis.com
Charles Vergos' Rendezvous
Several thousand people on an average Saturday night pour into Charles Vergos' Rendezvous, which has been serving Memphis since 1948. And while they're all about ribs, their menu offers a wide array of dishes and Greek hospitality. Their BBQ is world famous, and everyone from presidents to Elvis -- even the Rolling Stones -- have entered into the giant basement and taken a bite. And if you give them 24 hours notice, they'll have a skillet of BBQ shrimp waiting for you at the table.
Charles Vergos' Rendezvous
52 South 2nd Street
Memphis, TN 38103
901-523-2746
hogsfly.com
Marlowe's Restaurant
Marlowe's Restaurant has been featured on the Food Network, and it's only a mile from Graceland. Inside, you'll get a plateful of southern style food and enough Elvis memorabilia to keep you satisfied until you get to Graceland. Even the food is named after The King. Try an Elvis Burger topped with crisp bacon, smoked ham and American cheese. The rack of ribs for two is a half-slab with sides for two. And to mix things up, try the BBQ Spaghetti, where fresh spaghetti noodles are covered in Marlowe's award winning BBQ pork.
Marlowe's Restaurant
4381 Elvis Presley Boulevard
Memphis, TN 38116
901-332-4159
marlowesmemphis.com
Tags: Avenue Memphis, Charles Vergos, Charles Vergos Rendezvous, Marlowe Restaurant, Payne Bar-B-Q, Vergos Rendezvous, Avenue Memphis 38104
Smoked salmon is a wonderful fish that you can do so much with. As an appetizer there are many finger foods you can make with it as well as dips with bread or crackers. But if you want to present the salmon with other foods so everyone can come up with their own appetizer, you can do that, too. This way you can cover many of your guests' tastes all at once with little to no cooking.
Cheese and Bread
If you are going to make a smoked salmon tray with all the fixings then you have to start with cheese and bread. Cream cheese is the standard cheese to serve with smoked salmon, but there are many other types of cheese and cheese spreads that go well with the salmon. You can purchase premade cream cheese spreads or make your own by mixing in roasted garlic, chives, dill or olives. Boursin or gruyere cheese also go great with smoked salmon.
Cocktail breads are perfect for the cheese and salmon. Pumpernickel and rye will dress up your tray and make it look wonderful. Bagel chips or mini bagels cut in half also work well. Don't be afraid to try something different such as breads made with sun-dried tomatoes, roasted garlic or herbs. Just cut them into bite-size slices and place them on the tray.
Vegetables
Grilled vegetables look great with whatever you're serving, but they taste great with smoked salmon. Try grilling zucchini, eggplant or yellow squash. They will taste good with the salmon hot or cold. Chopped red onions, capers, jalapenos and black olives will dress up your tray. Chop cucumbers and radishes really thin and lay them in slices around the tray.
Fruits and Herbs
To really make your appetizer tray different, try making a peach salsa or placing a scoop of crushed pineapple on the tray. Not only does it look great but the sweet taste with the salmon always goes over well. When you've set up the tray with all that you want on it, decorate it with fresh dill and parsley. Dill is a staple with smoked salmon and the combination of the two will dress up your tray and all of your guests will think you had the tray made by a professional.
Tags: with smoked, with smoked salmon, dress your, dress your tray, great with, will dress
By peeling and deveining shrimp you are removing all parts of this tasty crustacean that are inedible and prepping them for a myriad of easy recipes. Many fishmongers and markets that sell fresh shrimp give you the option of buying whole shrimp, or already cleaned and peeled shrimp. Many authentic ethnic recipes, including many Spanish, Italian and African recipes, call for shrimp that have their heads. In many Asian recipes, as well, the heads of shrimp are regarded as a delicacy and, some say, the best part of the shellfish. Therefore, it is important to know take whole shrimp home and be able to clean them yourself if you are interested in cooking them this way. Also, in most markets, shrimp that have not been peeled and cleaned are a bit cheaper, so you can save money doing some of the work yourself.
Instructions
1. Prepare two bowls of ice--one with the pre-peeled shrimp, and one where you can place the shrimp once they're peeled.
2. Hold a shrimp with both hands, belly up with the shell facing away from you. With your thumb, dig underneath the shell gently at the top where the head ends.
3. Ease your thumb in further and the shell should start to come away from the body. Follow the shell around to the other side and pull it away gently, making sure not to damage the meat below the shell. Continue this, going down the body until you reach the tail.
4. Leave the tail on for looks, or remove it by prying it away in the same manner. It will not affect the taste of the shrimp, either way.
5. Have both ice-bowls ready again, one with the peeled shrimp before deveining, and one for after. Start, again, by holding the shrimp belly up.
6. Look for the small, dark line that runs up the belly from the tail to the head. With a paring knife, start a shallow incision from the tail and follow the black line up to the head.
7. Dig gently into the incision with the tip of the paring knife and pull out the black line. This is the shrimp's digestive tract. If left in, it would impart a bitter taste to the shrimp. Once a bit of the tract is exposed, hook your finger underneath it and gently tug the rest out. You may need to use the tip of your paring knife again, but the vein should come out with relative ease.
8. Discard the vein and place the shrimp in the ice.
Tags: paring knife, away from, black line, from tail, peeled shrimp, place shrimp
Touted as a "superfood," blueberries are a delicious and nutritionally valuable way to start your day off right. Referred to as the "king of fruits" by "The New York Times," blueberries are rich in micronutrients that scientists believe may help prevent heart disease and cancer. Though fresh blueberries contain more nutrients, frozen blueberries can be added to waffles, pancakes, and smoothies for a quick and flavorful boost to your morning routine.
Blueberry Pancakes and Waffles
Blueberries add a nutritious boost to waffles or pancakes. Just add a handful to your normal batter and prepare as usual. This is a delicious way to use frozen berries, which some people prefer because they stay good for much longer than fresh. You can also top frozen waffles with blueberries if that is what you have available. Simply add blueberries to any pancake or waffle batter. If you are trying to eat healthier, try experimenting with different flours, such as buckwheat. Buckwheat blueberry pancakes are a good compromise between healthy and decadent.
Blueberry Smoothies
Smoothies are a portable and healthy way to start your day. Blueberries pair well with yogurt, soy milk and many other fruits and berries. Experiment with different combinations. Just throw blueberries (fresh or frozen) into your blender with other fruits, honey, dairy or whatever you like. The blueberries will add a beautiful color to your drink, as well as incorporating all that superfood power that you've been craving.
Blueberry, Yogurt and Honey
If you are lucky enough to find fresh blueberries in season, a simple and healthy way to enjoy them is with yogurt and honey. Some people add a touch of granola, flax or wheat germ for the extra crunch and fiber. This is a recipe that is impossible to mess up, and a balanced way to start your day. It's perfect for summer breakfasts on the porch.
Blueberry Salad
While people usually don't think "salad" for breakfast, fruit salads are another matter entirely. Blueberry fruit salads can be eaten alone, or as a side to balance out more savory fare. Simply mix fresh blueberries with your preference of fruits. Cantaloupe, strawberries and peaches all pair well with blueberries, and other fruits have their own nutritional worth.
Tags: other fruits, start your, fresh blueberries, fruit salads, pair well
Roasting the garlic gives these potatoes a warm, homey flavor. Serves 6.
Instructions
1. Preheat oven to 325 degrees F.
2. Cut the top third off one large head of garlic.
3. Put the head of garlic in a baking dish and add enough water to come 1/3 of the way up the side of the head.
4. Drizzle 1/2 tbsp. of olive oil over the head.
5. Put 1 sprig of fresh thyme on top of the head, cover the pan with aluminum foil, and bake about 1 hour, or until garlic is soft and tender.
6. Squeeze the garlic out of each of the cloves into a small bowl and set aside.
7. Put the potatoes in a stock pot and add enough water to cover by 1 inch.
8. Add 1/4 tsp. salt for each quart of water. Add the garlic (the two thinly sliced cloves, not the roasted garlic), the scallions, the celery and the bay leaf.
9. Bring water to a boil over high heat and cook the potatoes until tender when pierced with a knife tip, about 20 minutes.
10. Drain the potatoes well and remove large pieces of vegetables and herbs.
11. Put the potatoes back in the pot they were cooked in and shake over medium heat until the potatoes chunks are mealy and dry. Cover and set aside.
12. Put milk and butter in a small pan and heat over low heat until warm.
13. Pass the potatoes quickly through a potato ricer while you wait for the milk and butter to warm.
14. Pour warmed milk and butter over the potatoes and whip in with a whisk.
15. Stir in roasted garlic and whip another 30 seconds until fluffy.
16. Salt and pepper potatoes to taste and serve immediately with softened butter.
Tags: milk butter, enough water, Garlic Mashed, Garlic Mashed Potatoes, head garlic, heat until
Gruyere is a hard yellow cheese found in Gruyeres, Switzerland. It is a firm and smooth Swiss cheese (without holes) and has a distinctive buttery, nutty, salty flavor. At the time of publication, the price of Gruyere ranged from $9 to $15 per pound, depending on the age of the cheese. Aged gruyere makes the flavor sharper and more complex (and more expensive). Several comparable less-expensive substitutions can be used without significantly compromising the quality and flavor of your dish.
Fontina
Fontina cheese is also a cow's milk for the Alps. As of the date of this publication, it is more mild than Gruyere cheese and melts well. Fontina can be found for $5 per pound, but can get as expensive as $17 per pound.
Comte' or Compte
Comte' or Compte is a French cheese made from unpasteurized cow's milk. Comte also has a complex flavor and melts and shreds well. It costs about $15 to $22 per pound, as of the date of this publication, therefore the price is very comparable to Gruyere. However, Comte' is more readily available than Gruyere, and you may find a small piece for a deal in your local supermarket's specialty cheese case.
Jarlsberg
Jarlsberg is a cow's milk cheese originating in Norway. You can find it for as low as $5 per pound, as of the date of this publication. Although it is slightly more mild than Gruyere, it is a fine substitute, especially for any recipe that calls for melting the cheese into a larger casserole dish. Jalsberg blends and holds it's flavor well.
Appenzell
Appenzell is an aged Swiss cheese known for a distinctive spicy flavor that comes from a secret herbal brine used during production. As of the date of this publication, it can be found for as little as $9 per pound, and as much as $37 per pound. You can buy Appenzell in small quantities in many grocery specialty cheese sections. Keep a little on hand to mix with other cheeses like Jarlsberg to deepen the flavor of less-expensive and milder cheeses.
Tags: date this, date this publication, this publication, than Gruyere, Comte Compte, Expensive Substitutes, Expensive Substitutes Gruyere
The world eats a lot of rice. According to the International Rice Research Institute, rice is the staple food of more than half of the world's population, with rice farmers in Asia providing more than 90 percent of the total. There are thousands of varieties of rice. Historically, humankind has used rice for medicinal and ceremonial purposes in addition to eating it for food. If you can boil water, you can cook rice, but there are other ways to cook rice besides steaming it in water.
Boost the Flavor
To make rice more flavorful and nutritious, cook rice in juice or broth instead of water. In Fitness magazine, chef Todd English recommends cooking rice in vegetable or fruit juices, such as carrot juice, apple juice, beet or pomegranite juice. Cooking rice in juice instead of water adds vitamin A and antioxidants to the meal. To boost the flavor of savory rice, use vegetable, beef or chicken broth as the cooking liquid.
Coconut Rice
Adding a taste of coconut makes white rice exotic, especially when you serve it with coconut shrimp. When you boil the rice, substitute 1 cup of coconut milk for 1 cup of the cooking water; the coconut milk adds protein, fiber and a subtle flavor to the rice. Lend the rice an Asian flair instead with sesame oil and soy sauce, and add variety by stirring in chopped almonds, snow peas, chopped pineapple or shredded coconut.
Spanish Rice
Spanish rice is easy to make as a side dish to be served with tacos, enchilas or burritos. When you boil the rice, substitute 1 cup of tomato sauce or stewed tomatoes for 1 cup of the cooking water. When the rice is fully cooked, spice it up by stirring in salsa, chopped jalapeno peppers, onions and cilantro.
Rice with Vegetables
Savory rice served with vegetables is a nutritious accompaniment to steak or grilled chicken breasts. To cook this side dish, brown the uncooked rice in olive oil before you add the cooking liquid to enhance the flavor of the grain. Add chopped vegetables, such as carrots, parsnips and onions, to the rice after the water comes to a boil; the vegetables will cook with the rice as it steams, lending both color and flavor to the dish.
Popcorn is a nutritious snack if not laden down with oil or butter.
Most modern-day electric popcorn poppers use hot air to pop the corn kernels. Some models include a dasher to stir the kernels, and many have non-stick interior surfaces. Unlike microwave popcorn, electric popcorn poppers allow the user to control how much fat, salt and other ingredients are in the finished product. How much popcorn you can pop at a time will depend on the capacity of the model and the brand of the popper.
Instructions
1. Fill the measuring scoop of your popper with popcorn kernels. If your machine doesn't have a scoop, start with 1/4 cup of kernels, as this amount will work with most machines.
2. Place the kernels in the machine, closing the lid.
3. Turn on the electric popcorn popper. Within a minute, the kernels should begin to pop.
4. Allow the machine to pop the corn until the kernels are fully popped. A good indication that the majority of the kernels are popped is when you only hear a pop approximately every 5 seconds.
5. Turn off the electric popper, and remove the lid. Dump the contents of the popper into a large bowl. Season as desired.
Tags: electric popcorn, electric popcorn poppers, popcorn poppers, Turn electric
Broccoli raisin salad can be a summertime meal all by itself.
Outsmart the picky eaters in your household: Prepare one of these broccoli raisin creations, then tell the family you're saving it for guests. Of course, they'll sample it on the sly, and once they've dipped a fork in the bowl, you've got them hooked. No one but you needs to know the dish is actually chock full of vitamins and iron.
Instructions
Make Sunflower Broccoli Raisin Salad
1. Mix the dressing in a large bowl:
1 cup mayonnaise
1/2 cup sugar
1 1/2 tbsp. vinegar
2. Toss into the dressing:
6 cups broccoli florets
1 small diced onion
1 cup raisins
3. Let the broccoli combination marry for a couple of hours. Just before serving, add:
10 strips fried, crumbled bacon
3/4 cup sunflower seeds
Serves six to ten.
Make Cheesy Broccoli Raisin Salad
4. Chop and combine:
1 head broccoli
1 small, finely chopped red onion
1/2 cup raisins
8 slices fried, crumbled bacon
8 oz. package shredded cheddar cheese
5. Mix for dressing:
1 cup mayonnaise
2 tsp. vinegar
1/2 cup sugar
6. Pour the dressing over the salad, then refrigerate for several hours.
Serves eight as a side dish or four as a main dish.
Make Veggie Power Broccoli Raisin Salad
7. Mix:
2 cups finely chopped cauliflower
2 cups finely chopped broccoli
1/2 cup raisins
4 slices fried, crumbled bacon
8. Whisk the dressing:
6 tbsp. mayonnaise
1/2 cup milk
1/4 cup sugar
9. Toss the ingredients and dressing.
Serves four.
Make Broccoli Raisin Salad with Grapes
10. Combine in a large bowl:
4 cups chopped broccoli florets
1 1/2 cups halved seedless green grapes
1 cup chopped celery
1/2 cup raisins
2 tbsp. sunflower seed kernels
11. Whisk in a small dish:
1/3 cup light mayonnaise
1/4 cup plain yogurt
3 tbsp. sugar
1 tbsp. white vinegar
12. Toss the dressing with the main ingredients and chill for an hour. Serves eight.
The peak season for fresh eggplant runs from the middle of summer to the middle of autumn. There are several varieties of this vegetable, which is an African and Asian native. The standard eggplant, which has mottled colors of purple, green and white, is the one most American cooks are familiar with. Purchase eggplants that are firm, heavy and have no soft spots or blemishes. The combination of eggplant and ricotta cheese can turn a light lunch item into an appetizing dinner.
Stuffed Eggplant
Lightly cook long 1/4-inch thick slices of eggplant in a skillet. Roll them up with a filling of cheeses and spices. Shredded mozzarella or provolone, ricotta and grated Parmesan cheese, some chopped fresh basil or marjoram and a little garlic make an excellent filling.
Place a large tablespoon of the cheese mixture on one end of each eggplant piece. Roll the pieces up and place them in a baking dish. Refrigerate them until you're ready to bake them.
Eggplant Lasagna
Follow a regular recipe for lasagna, including the ricotta cheese, but substitute lightly cooked slices of eggplant for the lasagna noodles. You can also cut an eggplant in half lengthwise and fill it with your favorite cheeses, including ricotta. Bake it the same as you would to make stuffed shells.
Homemade Ricotta Cheese
Mix 2 1/2 quarts whole milk, 1 cup heavy cream and 1/3 cup fresh lemon juice in a 6-quart stainless steel or heavy bottom pot. Use a candy thermometer and let the mixture simmer without stirring until the temperature reaches 170 degrees Fahrenheit. Increase the heat to medium and cook the mixture until the thermometer reaches 205 degrees. Stir the mixture once or twice with a rubber spatula. Remove it from the heat and let it rest for 15 minutes. Drain the mixture through a double thickness of cheesecloth in a strainer for one hour. Discard the liquid and add 1/4 teaspoon of salt to the ricotta. Use immediately or refrigerate for up to 3 days.
Eggplant and Cauliflower Casserole
Steam cubed eggplant and cauliflower florets. Melt 3 tbsp. butter in a skillet, add 1 cup bread crumbs and toss until browned. Place 1/4 cup butter in the top of a double boiler. Melt the butter and add 3 tbsp. flour, 1/4 cup minced onion and salt and pepper to taste. When it bubbles, remove it from the heat. Stir in 1 2/3 cups evaporated milk and 1/2 cup water. Put the mixture back on the heat and stir rapidly until it thickens. Mix a small amount of the sauce into two beaten egg yolks. Add the egg mixture back to the sauce and stir and simmer for five minutes. Add 1 1/2 cups shredded cheddar cheese and 1 tbsp. lemon juice. Stir the mixture and pour it over the vegetables. Sprinkle with bread crumbs and bake it at 350 degrees for 30 minutes.
Tags: bread crumbs, from heat, including ricotta, lemon juice, mixture back, reaches degrees
Easy to prepare and eat, the mussel ranks as a popular seafood choice. Found in freshwater and the ocean, mussels provide a protein-rich meat full of vitamin B12 and iron. Served steamed, baked or raw, the mussel is a seafood enjoyed by many.
Instructions
1. Purchase fresh mussels from a trusted seafood vendor. Choose mussels with unopened, unchipped shells. Use the mussels within two days of purchase for the best taste and food safety.
2. Soak the mussels in fresh water for 20 minutes. Clean the shell of sand and debris. Remove the "beard" from uncultivated mussels. Grab the beard and gently pull toward the hinged shell to loosen and remove.
3. Eat raw mussels soon after removing the beard to avoid food borne illness. Scoop the meat from the shell with a spoon or use the shell as a utensil.
4. Choose a method to cook the mussels. Steam the mussels in the shell until the shell opens. Remove the meat, toss with spices, butter, or garlic and serve. To bake mussels, remove the top shell and place it on a baking sheet. Add desired spices and bake.
Duck sauce is a slightly thick and chunky type of sauce, commonly used in Chinese cuisine. If you're ever visited a Chinese restaurant, you may have seen the little packets of bright orange or yellow colored sauce on the table. Mass produced sauces and even some home recipes use sugar. Make your own sugar-free version of the sweet and sour duck sauce using canned ingredients.
Instructions
1. Chop the canned peaches and plums into small pieces of roughly a ¼ inch. Place the pieces into a large stockpot and add the other ingredients, including the bell peppers, apricots, vinegar and ginger.
2. Turn the stove to medium heat and place the stockpot on the burner. Bring the mixture to a boil and carefully stir with a wooden spoon.
3. Change the heat to low and simmer the mixture for at least 90 minutes. Stir the mixture every 10 to 15 minutes. The natural sugars from the fruits slowly break down.
4. Remove the mixture from the heat and wait for it to cool completely. Press the mixture through a food mill, breaking down the ingredients even further and creating a thinner version, similar to a sauce.
5. Pour the sugar-free duck sauce into a glass jar and screw on the lid. Serve right away or store the duck sauce in the refrigerator until using.
A dirty martini is a variation on the classic martini. It is made with olive brine, which is the juice cocktail olives are packaged in. The dirty martini can be made with gin or vodka, and each is traditional. Use this simple method to make a quick and easy dirty martini with vodka.
Instructions
1. Fill the cocktail shaker approximately ¾ of the way full with ice. Pour 2 ½ oz. of vodka over the ice.
2. Pour ½ oz. of olive brine over the ice. Olive brine, also known as olive juice, can be obtained from a jar of cocktail olives.
3. Stir the ice, vodka and olive brine together in the cocktail shaker using a spoon for approximately 5 to 10 seconds. Stir slowly and carefully, being sure not to break apart the ice.
4. Strain the mixture into a martini glass. A cocktail or wine glass can be used if a martini glass is not available.
5. Garnish with 1 or 2 cocktail olives and serve immediately.
Tags: cocktail olives, dirty martini, cocktail shaker, made with, Make Dirty, Make Dirty Martini, martini glass
Chocolate mousse is a delicious and easy dessert that can be dressed up with fruit, layered with other yummy flavors or enjoyed plain. However, traditional recipes are high in sugar, making it off limits for many people on restricted diets. In this article, we will discuss make sugar free chocolate mousse so that you can enjoy dessert completely free of guilt.
Instructions
Make Sugar Free Chocolate Mousse
1. Chill the large mixing bowl in the refrigerator. You should place it in the refrigerator at least an hour before you plan to make the mousse.
2. Put the cold water in the small bowl. There should be enough room in the small bowl to add more water and stir without splashing the mix out of the bowl.
3. Sprinkle the gelatin onto the cold water. Do not stir. Let the mixture sit for 60 seconds.
4. Stir boiling water into the gelatin mix. Make sure all of the gelatin dissolves before you set the mixture aside.
5. Beat the sucralose sweetener, cocoa powder, salt, whipping cream and vanilla together in the chilled bowl. Use medium speed and be sure that you do not continue to beat the mixture after it has become stiff.
6. Beat in the gelatin mixture. Again, use the mixer as briefly as possible while making sure that the mousse is completely blended.
7. Spoon the mousse into decorative dessert dishes. Some people prefer to serve it in champagne or martini glasses. Any dish will do.
8. Refrigerate the mousse for at least 24 hours. This will cause it to set up completely and have a delightful, firm quality.
Tags: Chocolate Mousse, cold water, Free Chocolate, Make Sugar, small bowl, Sugar Free
Red bell peppers and chili powder are both from the red pepper family, which is known for adding heat and spice to dishes. But they're also powerful antioxidants because of the presence of capsaicin, the ingredient that provides the heat. The stronger the pepper, the more antioxidants you'll receive. Some studies also show that red peppers can boost your metabolism, even in spice form such as chili powder. When the meal also tastes as good as this recipe for chicken fajitas, it's good news all around.
Instructions
1. Mix together 3 tbsp. lime or lemon juice, 3 tbsp. vegetable oil, 1/4 tsp. salt, 1/4 tsp. pepper, 2 tsp. chopped jalapenos, 1 tbsp. of snipped fresh cilantro and 1/2 tsp. crushed red pepper. Pour the mixture into a zipper-top plastic bag. Put the chicken breasts in the plastic bag. Set in the refrigerator for a minimum of two hours to marinate.
2. Slice your onion into thin slices. Slice your red, yellow and green peppers into thin slices. Chop your tomatoes into large chunks. Chop your green onions into half-inch slices. Snip the bunch of fresh cilantro into small pieces.
3. Mix together the 2 tbsp. mild green chili peppers, 1/4 cup taco or picante sauce, 1 tsp. chili powder and 1 tsp. paprika in a small bowl. Set aside.
4. After your chicken has marinated for at least two hours, cut it into long thin strips.
5. Set all your ingredients out for stir-frying. You will be adding them quickly, so make sure they're all close at hand and ready to slide into your frying pan.
6. Wrap your tortillas in paper towels and set them in the microwave oven, ready to heat.
7. Pour the remaining 2 tbsp. of vegetable oil into a large skillet. Heat it until a drop of water sizzles when dropped into the pan. Cook the red, yellow and green bell peppers for two minutes. Add the sliced brown or yellow onions. Cook for two minutes more. Stir frequently.
8. Add the chili powder and picante sauce mixture. Stir it in. Add the chicken strips. Cook for approximately five minutes, until chicken is cooked thoroughly but still juicy.
9. While the chicken is cooking, heat your tortillas in the microwave for one to two minutes, just until they are warm.
10. Add the green onions and tomatoes. Cook for one minute, just until the new ingredients are heated up. Remove the pan from heat immediately.
11. Fill your warm tortillas with the chicken fajitas. Garnish with sour cream, avocado slices, snipped fresh cilantro, shredded cheese and salsa, as desired. If you want, set out all these condiments for your guests to add what and as much as they choose. Enjoy your chicken fajitas!
Tags: chili powder, chicken fajitas, fresh cilantro, bell peppers, Chop your
This article is for anyone who wants to simply and easily boil eggs without the shell sticking to them when they are done. With these easy steps, the eggshell will never stick, and your newly-boiled eggs will have a flawless finish.
Instructions
1. First, I recommend using an in-water egg timer. You just put it into the water with your eggs, and it will gradually change color as the eggs cook, telling you when they are soft-boiled, medium-boiled, or hard-boiled.
2. Fill a medium-sized pot with water (enough so that the eggs will be completely submerged with about half an inch to spare) and put it on the stove. Set the temperature to "high" and wait for the water to boil.
3. When the water comes to a rolling boil, take each egg gently using tongs, a ladle, or serving spoon, and place it into the boiling water (don't forget your egg timer). You can use as many eggs as will fit into the pot, but do not "stack" them.
* Many people put their eggs into the water right away without waiting for it to boil. While I believe that "shocking" the eggs contributes to the shell not sticking later on, if you are uncomfortable putting them directly into boiling water, go ahead and put them in the pot before it boils (along with your in-water egg timer). As long as you follow the rest of the STEPS, the shell should come off without much trouble.
4. Return every few minutes to check on your egg timer. Only turn down the stove temperature if it looks like the water is going to boil over (but only turn it down slightly so that the water continues to boil). When your eggs have reached your desired hardness according to the egg timer, remove the pot from the stove and drain the water in the sink. Leave the eggs in the pot and rinse cold water over them. Fill the pot up with cold water and empty it a few times before filling it up and letting it sit for 5 to 10 minutes. All of this is meant to "shock" your eggs into cooling down quickly.
5. After your eggs have cooled down, you can either peel them right away, or put them into the refrigerator. When you peel them, simply tap them on the side of the counter-top a couple of times and peel with your thumb. You might have to crack the shell again in mid-peel, but avoid "rolling" the egg and cracking it all over. The egg will peel quicker and easier if you peel off large pieces rather than dozens of tiny pieces. After you have peeled your egg, rinse off any excess shell slivers and enjoy!
Tags: eggs will, your eggs, with your, boil When, boiling water, cold water, eggs have
Boneless chicken curry is a popular dish that originated in southern Asia., The popularity of this dish has since spread to the United States and other countries around the world, due in part to the physical migration of peoples from these countries. Boneless chicken curry is easy to prepare and can be made with potatoes mixed in or with white rice on the side. This recipe can feed five people.
Instructions
Preparation
1. Use a sharp knife to remove skin and bone from chicken, then cut the chicken intobite-sized pieces and place then in a bowl for later use.
2. Place the curry powder and Garam masala into a bowl and mix together with enough water to form a paste.
3. Peel the onion and garlic, then chop into very small pieces. Cut the pepper into same size and then set aside all three in a bowl for later use.
4. Peel the potatoes and then cut them into bite-sized pieces.
5. Put the chicken into a colander and place into the sink. Rinse the chicken with water, then leave for five minutes so the water can drain out.
Cooking
6. Place the large pot on stove over medium heat and add the cooking oil. Spread the cooking oil over the entire surface of the pan so that it is evenly coated.
7. Add the onions, garlic and pepper to the pan and cook for two minutes. Stir in the curry and Garam masala paste.
8. Add the chicken to the pan immediately and stir all the ingredients together. Add salt to taste.
9. Cover the pan and simmer chicken and other ingredients over medium heat for 25 minutes. Add the potatoes and 1/2 cup of water to the chicken and other ingredients and stir well.
10. Cook until the potatoes are done--determine this by sticking a fork into the largest potato. The fork should go into the potatoes smoothly with no effort. Serve the finished boneless chicken curry with rice or bread.
Marinara sauce is a staple of Italian cooking and can be used to top simple pasta dishes or as a dipping sauce on the side. Hundreds of marinara sauce recipes exist, but all are variations of the same basic combination of ingredients.
Name
The name marinara comes from the Italian word "marinaro," which means "seafaring" or "sailor."
Origin
This simple red sauce was first made for 16th century Italian sailors in Naples upon their return from a voyage at sea.
Ingredients
Recipes vary, but a basic marinara sauce is made of tomatoes, olive oil, garlic, basil, salt and pepper. While other pasta sauces contain meats like ground beef or sausage, marinara sauce does not.
Variations
Food Network chef Giada De Laurentiis adds chopped carrots, celery and onions to her recipe. Other recipes call for herbs such as oregano or parsley.
Uses
In addition to serving marinara sauce over pastas such as spaghetti and ravioli, it is often used for dipping mozzarella sticks and other finger foods.
Misconception
Because the origin of the word marinara is associated with the sea, many people mistakenly believe the recipe includes seafood, such as anchovies.
Tags: marinara sauce, What Marinara, What Marinara Sauce
Rice cooker bread lets you prepare a tasty, crusty homemade loaf without turning on the oven and heating up a small apartment. This recipe is perfect for dorm-dwellers without access to a full kitchen. Minimize the mess with this one-bowl recipe and put the rice cooker to good use.
Instructions
1. Read through all the instructions before beginning. Put the yeast into a small bowl with warm water and a pinch of sugar. Let the yeast proof for about 10 minutes.
2. Place the flour, salt and sugar into the rice cooker. Add the milk to the dry ingredients. Pour the proofed yeast into the mixture. Combine the ingredients and form the dough into a ball after kneading it for 10 minutes.
3. Add a little flour to adjust dough that is too wet. Flour hands to prevent dough from sticking.
4. Cut the soft butter into small pieces. Work the butter into the dough until it's completely distributed and no bits of it are visible. Cover the dough with a clean dishtowel.
5. Allow the dough to sit in the rice cooker in a draft-free area for an hour to rise. Note that the dough doubles in size. Lift the dough from the rice cooker and slam it back into the bowl 3 or 4 times until the dough is reduced to its original size.
6. Set the timer on the rice cooker for one hour and bake the dough. Check the bread after 30 minutes to make sure it doesn't burn on the underside. Turn the bread over and allow it to bake for the same length of time as the first side.
7. Turn the bread a third time. Continue to bake until the loaf sounds hollow when tapped on the top center. Expect a total cooking/baking time of 1 1/2 to 3 hours, depending on the appliance.
8. Remove the loaf from the rice cooker. Allow the bread to cool before serving.
Tags: rice cooker, butter into, dough from, from rice, from rice cooker, into small, Turn bread
Chicken broth, which has a milder and less intense flavor than chicken stock, is fairly easy to make at home. The basic process simply involves simmering chicken and vegetables in water, then straining the resulting product and saving the flavorful liquid. Making chicken stock is more involved, as you need to roast the chicken bones and include them in the pot along with the meat and vegetables. You can use homemade chicken broth in a wide variety of recipes beyond the obvious chicken soup. Use it to deglaze pans, for example, or as the liquid base for your next risotto.
Instructions
1. Cover the container, sealing the broth tightly with plastic wrap. Alternatively, you may transfer the broth into an airtight container. By this point, you should have already strained the broth to remove the meat and vegetable pieces; you may have skimmed the fat off as well. If you have already removed the fat, don't worry; but if you haven't, there is no need to do so until just before you wish to use the broth.
2. Put the sealed container of broth into the refrigerator. Use the refrigerated broth within two to three days.
3. Freeze the broth for longer storage. Transfer it into freezer-safe containers that hold as much as you generally use at one time. For example, if you generally use only 2 cups of broth at once, freeze the broth in 2-cup units. You can use solid freezer-safe containers or plastic freezer bags. Use your frozen broth within three months for the best results.
Tags: broth into, broth within, broth within three, chicken stock, freezer-safe containers, have already, within three
An after dinner cocktail should provide an exciting conclusion to a memorable meal or evening. The right after dinner cocktail may be sweet, resembling a fine dessert, or potent, allowing you to relax at the end of a long day. Finding the right after dinner cocktail will depend upon your mood as well as your tastes.
Instructions
1. Select an after dinner cocktail that is based upon your favorite type of hard liquor. For instance, if you like brandy or cognac, you may want to consider a Brandy Alexander, which also contains creme de cacao, half-and-half and nutmeg. If your prefer whiskey, you may want to choose a Rob Roy, which also contains sweet vermouth.
2. Choose an after dinner cocktail that is made of liqueurs if you have a bit of a sweet tooth. Classic after dinner cocktails, such as Grasshoppers (creme de cacao and creme de menthe), adult hot chocolate (hot cocoa with a dash of Peppermint Schnapps) or Butterscotch Bombs (Irish cream liqueur and butterscotch Schnapps), may provide exciting alternatives to conventional desserts.
3. Pick a warm or hot after dinner cocktail during cold weather to help reduce the chill. An Irish coffee (coffee with a dash of whiskey or Bailey's Irish Cream) may be perfect while sitting in front of the fire. A hot toddy (hot tea and brandy) might provide an exciting end to a day on the ski slopes.
4. Ask a trusted bartender to help you select the right after dinner cocktail to fit your mood. See whether the barmaid can dazzle you with her latest invention or the house special. If you try a new drink and find that you hate it, you may be able to order something else for free.
5. Check online sources, such as Drinkalizer.com, for after dinner cocktail recipes (see Resources below). Not only will you be able to select a new after dinner cocktail based upon your favorite ingredients, but you will be able to rate the drink after you have tried it.
Tags: after dinner, after dinner cocktail, dinner cocktail, after dinner, after dinner cocktail, dinner cocktail
Enjoy movie-theater quality treat by popping corn in a commercial popcorn machine. These can be found at most vendor or concession supply stores. All you have to do is combine oil, salt and popcorn in a kettle to make this favorite movie night snack.
Instructions
1. Find your button controls so that you can properly operate the commercial popcorn machine. There are usually three switches at the top of the machine. The first button would be the heat switch, the second button is the motor and the third button is the heat lamp that keeps the popcorn warm.
2. Turn on the machine to heat the kettle that is inside of the machine. Wait for about 15 to 20 seconds to add the oil. The kettle heats up to 350 to 400 degrees, but you don't want the oil or the popcorn to burn.
3. Operate the motor button mentioned in Step 1. Add the popcorn and salt to the commercial machine. The motor keeps the oil, popcorn and salt moving in the machine so that nothing burns.
4. Switch on the heat lamp button that is usually located at the upper left or upper right corner of your commercial popcorn machine. This keeps your popcorn warm and fresh after it has finished popping. Do this after you've operated the heat and motor buttons mentioned above.
5. Handle the popcorn kettle carefully to dump the finished popcorn into a bowl. Access the kettle by opening two glass front doors on the commercial popcorn machine. Leave the motor button turned on if you have leftover popcorn. Turn the heat button off if you're not planning to make any more popcorn.
Coffee connoisseurs often know exactly what they like and why. For the rest of us, however, choosing a coffee bean is not so black-and-white. So, for those new to the whole bean coffee scene or for those just wanting to spice up their usual daily coffee routine, try these tips for picking out the whole bean coffee that is perfect for you.
Instructions
1. Look for Arabica beans as a general rule. You can branch out and try other varieties if you so desire, but stick to Arabica for your everyday cup of joe.
2. Choose your coffee based on the type of roast you prefer. The bean you choose will depend on whether you like a light, medium or dark roast. Since a light roast lets all of the bean's original flavor come through, save this option for a coffee whose flavor you truly enjoy.
3. Find your beans at a store or coffee shop that roasts its own beans. The oils from the beans will start breaking down after roasting, causing the bean to lose its flavor. So, the less time between roasting and drinking, the better.
4. Sample beans from various regions around the world to find the region you prefer, since the region of the world in which the beans are grown will strongly affect their flavor. The three general coffee-growing regions are Asia-Indonesia-Pacific, Africa/Arabia, and Central/South America.
5. Select beans according to four essential qualities: acidity, body, aroma and flavor. A good coffee should be rich in all of these areas. You may have to sample a few different beans before finding one that lives up to this standard.
6. Decide whether you want a flavored coffee. Flavored whole beans have had the flavor infused into them so that you grind and drink them as you would regular coffee. Remember, though, that you are stuck with whatever exotic coffee flavor you choose, so pick wisely.
Elderberry plants are shrubs or small trees in the Sambucus genus. Up to 30 species exist, but wine is usually made from the Blackberry Elder (Sambucus melanocarpa) or the Red-berried Elder (Sambucus racemosa.) Elderberry wine is one of the few fruit wines that actually resembles wine made from grapes. The following steps will show make elderberry wine.
Instructions
1. Wash the elderberries and remove the stems while rejecting the unsuitable ones. Boil the water and stir in the sugar until it dissolves. Put the berries in a nylon straining bag, tie it and place it in the first container.
2. Mash the elderberries while wearing sterilized rubber gloves. Pour the boiling sugar water over them and cover. When this mixture has cooled to a lukewarm temperature, add the acid blend, crushed Campden tablet and yeast nutrient.
3. Cover the primary container and wait for 12 hours. Stir in the pectic enzyme, cover the primary container once again and wait another 12 hours before adding the yeast.
4. Stir daily for 14 days and gently squeeze the bag while wearing sterile gloves, re-covering the container each time. Drip drain the elderberries without squeezing and add this juice to the primary container. Rack the wine into a second container and fit an airlock.
5. Store in a dark place and ferment for two months. Rack the wine again, top up and refit the airlock. Repeat this step two more times.
6. Stabilize the wine and wait for 10 days. Rack the wine again, sweeten to taste and pour into bottles. Store the containers in a dark place for one year.
Tags: primary container, Rack wine, dark place, Elder Sambucus, made from
Eating your Kashi cereal doesn't have to be the same every time.
Kashi Cereal has gathered a larger following being seen in more mainstream stores everywhere. Fans of Kashi cereal look at it as a healthier alternative to the sugar-laden cereals commonly found in supermarket aisles everywhere. Whatever your reason for eating Kashi cereals, there are different ways of preparing the cereal. With several flavors and varieties, there are many different flavor and snack or meal combinations you can create.
Instructions
The Old Fashioned Way
1. Open a box of Kashi cereal.
2. Pour out a desired amount of cereal that you wish to eat into a bowl.
3. Pour milk just above where the cereal hits in the bowl.
4. Scoop cereal out of the bowl with a spoon.
Yogurt
5. Take yogurt in any flavor and dish out in a bowl with a spoon unless yogurt is a single serving.
6. Sprinkle chunks of your favorite fruit in the yogurt.
7. Sprinkle one to two handfuls of Kashi cereal on top of the yogurt.
8. Mix yogurt, fruit and Kashi cereal with a spoon and enjoy.
Tags: Kashi cereal, with spoon, bowl with, bowl with spoon, Kashi Cereal
There are many recipes for Beer Butt Chicken, or Beer Can Chicken as it is sometimes known. How you make it depends on your taste. Beer Butt Chicken can be made on a gas grill or a charcoal grill, or even over an open fire.
Instructions
Get the Chicken Ready
1. Open a can of beer. Drink about a third of the beer. Set the beer aside. You will need the rest for the recipe.
2. Remove the chicken from the wrapping. If it comes with the gizzards, remove the gizzards. Set those aside to make gravy. If you do not want to make gravy (really, this recipe does not need a gravy, it is good just as it is) discard the gizzards or feed them to your dog. He will love gizzards as treats and will do anything for them. Rinse the chicken.
3. Put 1 tsp. of each of the spices in the beer can. Sprinkle 1 tsp. of each of the spices inside the chicken and rub all over the inside. If you need more, you can add more. Sprinkle 1 tsp. of each of the spices on the outside of the chicken, except for the salt. For the salt, you need just a light dusting.
Prepare Grill and Cook the Chicken
4. Get your grill started. If you are using charcoal or wood, wait until the charcoal or the wood fire dies down and you have a hot bed of embers. You will need to keep the heat on one side of the grill. If you are using gas, only turn one side on. If you are using charcoal or wood, keep the hot embers to one side of the grill.
5. Lay a piece of foil on the grill opposite the side with the heat. Foil will keep the grease from running into the coals and prevent flare ups. Turn the sides of the foil up to form a very wide bowl.
6. Bring the chicken and beer out to the grill. Put the beer can into the wide end of the chicken. Stand the chicken up on the beer can, using its legs to form a tripod. Close the top of the grill.
7. Cook for approximately 3 hours. Use a meat thermometer to check for doneness. Chicken should be cooked to 185 degrees F.
8. Pull the beer can out of the chicken. Put the chicken on a serving platter. Carve and serve with potato salad.
Tags: Beer Butt, Beer Butt Chicken, Butt Chicken, charcoal wood, each spices, make gravy, side grill
Steamed clams can be enjoyed with broth, melted dipping butter and fresh lemon juice.
Cherrystone clams are medium-large hard clams that are traditionally served raw but can also be steamed. There are many different recipes that use cherrystone clams, but the most basic (and typical) New England-style dish is steamed clams with butter. It is simple to make, but does take several hours to prepare and cook. Steamed cherrystone clams are best when caught fresh and are usually enjoyed during the summer months. This versatile dish goes well with other seafood or shellfish recipes, as well as with recipes involving meat or vegetables.
Instructions
Preparing and Steaming Cherrystone Clams
1. Clean your clams thoroughly. The FDA recommends that you soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 gallon water) with 1 cup of cornmeal added to it. Make sure to use kosher or sea salt instead of regular salt; the iodine in table salt will kill the calms before they are boiled.
Run cold water over the clams and scrub with a vegetable brush so that all the sand is washed away.
2. Melt the 3 Tbsp. of butter in a large kettle and saute the onion and garlic in it until soft. Pour in the white wine, add the pepper flakes, and bring the broth to a slow boil. Then add clams. Cover the kettle with its lid and steam over low heat for about 5 to 10 minutes. Take off heat just as the clams open; overcooking clams will result in them becoming tough and rubbery.
As an alternative to wine, water can be used to boil the clams. If substituting water, add enough water to a pan to just cover the bottom 1/4 inch and bring to a boil.
3. Use your tongs to remove the clams from the kettle and into individual soup bowls.
4. Pour the broth left in the kettle through a cheesecloth-lined strainer to remove any sand. The broth can either be used to aid in cleaning the clam of sand, to dunk the french bread in or to drink separately. Along with the broth and french bread, serve the clams with individual cups of melted butter for dunking.
Tags: Cherrystone Clams, clams with, french bread, kosher salt, several hours, well with
Pepper shooters may sound like an alcoholic beverage, but they are actually stuffed cherry peppers. The pickled peppers are stuffed with prosciutto ham wrapped around provolone cheese. Combining all the ingredients creates a pepper full of intense flavors. Make cherry pepper shooters for a cocktail party or serve them as an appetizer. Store the homemade pepper shooters in the refrigerator and serve them at room temperature to help bring out all the flavors.
Instructions
1. Cut around the pepper stem to remove the top of the pepper. Remove the seeds and core with a knife carefully.
2. Rinse the cherry peppers under cool running water. Dry the cherry peppers with paper towels.
3. Slice the provolone cheese into small cubes. Make the cubes small enough so that they will fit inside the cherry peppers.
4. Slice the prosciutto ham into small, thin slices. Cut the ham small enough so that it covers a cheese cube and fits inside the cherry pepper.
5. Wrap the ham around the cheese cubes.
6. Insert the ham and cheese into each pepper.
7. Drain the juice from the pepper jar. Wash and rinse the pepper jar.
8. Place the peppers inside the jar.
9. Pour olive oil mixture over the peppers to cover them completely.
10. Refrigerate the stuffed cherry pepper shooters. Consume the cherry pepper shooters within one week.
Native to Adana, Turkey's fifth-largest city, Adana kebaps are almost as easy to make as hamburgers and will add some extra spice to your meal. They are traditionally made on long, wide skewers--usually about an inch wide and up to three feet long--that can be difficult to find outside Turkey. But luckily the skewers aren't absolutely necessary and the kebaps are still delicious when they're grilled without!
Instructions
Preparing the kebaps without skewers
1. Mix lamb, bell pepper, parsley, paprika, ground pepper or pepper flakes and salt together in a large bowl. Make sure all ingredients are evenly dispersed throughout the meat.
2. Form 8-10 "logs" with the meat mixture, each about 6 inches long.
3. Flatten the "logs," making each piece of meat mixture about 1 inch wide and 1/3 inch thick.
4. Douse the kebaps with olive oil.
5. Place them on the grill for about 5 minutes. Flip them to ensure that they cook evenly.
Preparing kebaps with skewer
6. Repeat step 1, section 1.
7. Wet your hand with water and take a fistful of meat from the bowl. Wrap it around the middle of a wide skewer (about an inch wide and at least 12 inches long). You should flatten and spread the meet so it's about 8 inches long. Repeat for other skewers.
8. Grill for about 5 minutes, or until meat is fully cooked. Be sure to flip sides halfway through. The recipe should make about 8 skewers.
Serving
9. Adana kebap should be served with thick pita.
10. If you choose, you can also grill tomatoes and green, hot pepper to make it a real Turkish Adana kebap meal.
11. Serve with yogurt if you choose.
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Wine-making is a tradition in Italy, and Sangiovese grapes have been part of that tradition for many years. Wines from Italy wouldn't be the same without Sangiovese grapes, which are full of history and flavor.
Location
According to easy-wine.net, the history of Sangiovese grapes starts in Tuscany, Italy, where the grapes probably originated. Tuscany has the correct climate for growing grapes, with cool, moist mornings and hot, dry growing times. Currently, Sangiovese grapes are also grown in Australia and California.
Time Frame
It is thought that the first literary reference to Sangiovese grapes was in 1722. The name Sangiovese is of Latin origin and means the "blood of Jove." Jove is another name for the Roman god Jupiter. The basic blend of Chianti was established in the 1890s and was comprised of mostly Sangiovese grapes. Italian immigrants introduced the Sangiovese grape to California during the late1800s. Today, Sangiovese grapes are the main grapes grown for wine production in Italy.
Types
Sangiovese grapes are used for red wines. They are the main ingredient in many blended wines such as Chianti, Morellino de Scansano, Sagiovese Novello and Vino Nobile di Montepulciano. Sangiovese grapes are also used to create varietal or single variety wines, such as Brunello di Montalcino, Rosso di Montalcino and Sangiovese di Romagna. Over 14 clones of Sangiovese grapes have been created, with Brunello the most highly regarded.
Significance
Sangiovese wines were popular when they were first created, and are still enjoyed today thanks to the wines' unique flavors. Sangiovese grapes produce wines that are fruity, medium bodied and have a high natural acidity. The younger the wine, the fruitier the flavor, compared with older, more mature wines that have stronger oak or tarry flavors. The history of Sangiovese grapes may date back over three centuries, but they are still an extremely popular choice of wine today.
Features
Wine is most enjoyable when served to accompany a meal. Sangiovese grape wines have been traditionally paired with red meats, bruschetta, carpaccio and pastas.
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