Food is considered kosher if it is prepared in accordance withJewish dietary laws and, if not cooked at home in a kosher kitchen, prepared under the supervision of a rabbi. Jewish dietary laws are many and varied; the most familiar are those forbidding consumption of pork and shellfish and the combining of meat and dairy. Whether traditional or otherwise, all foods eaten by observant Jews must follow these laws.
Meat
Beef and lamb are kosher if slaughtered humanely in accordance with kosher law (also known as kashrut), as are goats and deer. Chicken, duck, goose and turkey are also kosher.
Fish
Jewish dietary law permits eating fish with fins and scales--which means salmon, tuna, carp and herring are permitted, but catfish are not. Also, they do not consider fish to be meat and therefore fish products may be consumed with dairy (lox with cream cheese on a bagel is allowed).
Eggs
Eggs, like fish, are considered pareve or neutral (neither flesh nor dairy) and can appear in any kosher dish.
Vegetables
All vegan food is considered kosher; there are no forbidden plant-based foods in Jewish law. Vegetarian food incorporating dairy is kosher as long as the milk comes from a kosher animal such as a cow, sheep, goat or other cloven-hooved animal.
Short grain rice, whether white or brown, is simple to prepare.
According to the Rice Association, 50 percent of the world's population depends on rice as a staple food. Rice is not only inexpensive and nutritious, it's simple to prepare and is the perfect base for a plethora of vegetable, bean, seafood and meat dishes. Short grain rice, starchy rice grains that are less than two times long as they are wide, includes varieties like Arborio or sushi rice and are the best choices if you're looking for a rice to use in a risotto, stir-fry or even dessert recipe.
Instructions
Preparing Short Grain White Rice
1. Measure 1 cup of short grain white rice, 1 1/2 cups of water and 1/2 tsp of salt into a medium saucepan. Heat until the water boils, then stir the rice once, put the saucepan's lid in place and turn the burner's heat to low.
2. Leave the rice undisturbed, don't stir the rice or lift the lid, for approximately 18 to 20 minutes. Take the saucepan off the heat and allow it to sit, with the lid still in place, for five more minutes. Use a fork to fluff the grains.
3. Cook larger amounts of short grain white rice by determining how many cups of rice you need, one cup uncooked white rice equals three cups cooked. Prior to cooking, soak the rice in water for 20 minutes. Place the rice into a large saucepan with 1 1/8 cups of salted water for every cup of rice used. Boil, reduce the heat to low, cover and cook for approximately 10 minutes.
Preparing Short Grain Brown Rice
4. Measure 1 cup of short grain brown rice, 1/2 tsp salt and 2 cups of water into a medium saucepan. Allow to boil, then stir the rice once, reduce the heat to low and put the saucepan's lid in place.
5. Allow the rice to cook undisturbed for 50 minutes. Take the saucepan off the heat and leave sitting, still covered, for five minutes. Use a fork to fluff the rice grains.
6. Prepare larger amounts of short grain brown rice by soaking overnight in water, one cup of uncooked brown rice for every four cups of cooked rice. Combine the soaked and drained rice with two cups of salted water per cup of rice in a large saucepan. Boil, then reduce the heat to low, cover and cook for 20 minutes. Remove from heat and allow to stand five minutes before fluffing with a fork.
Tags: short grain, brown rice, reduce heat, stir rice, amounts short, amounts short grain, approximately minutes
Hard cheeses, such as cheddar or Gouda, freeze well, so you can purchase them in bulk for long-term storage. The slabs available may range in size from a few ounces to a pound or more. Freezing does dry out cheese slightly, so it tends to crumble once it's thawed. To prevent some issues, you can cut the slab into pieces sized correctly for their intended use before freezing. The smaller pieces also freeze more quickly and take up less space.
Instructions
1. Slice the cheese into pieces less than a ½ lb. Cut the slab into cubes for crumbling later or into slices up to ¼-inch thick for use as a sliced cheese after thawing.
2. Cut a sheet of wax paper into squares slightly larger than the cheese pieces.
3. Lay a sheet of wax paper between each chunk or slice to separate it from the other pieces of cheese.
4. Wrap the cheese stack tightly in plastic storage wrap. Press the ends of the wrap down to seal.
5. Place the wrapped cheese into a freezer-safe storage bag.
6. Press as much air as possible out of the bag and seal it shut.
7. Store the wrapped cheese in the freezer. Store for up to six months.
It can be very tempting to feed your dog table scraps. You must resist this urge since much of what we eat is high in calories and fat. There are many natural and healthy snack options for dogs that can increase dental health and introduce more vitamins, minerals and protein to your dog's diet. Any new foods you decide to give your dog should be given in moderation so as not to accept his stomach.
Fruit
Many of the fruits that you have in your refrigerator can be used as a healthy treat for your dog. Sliced apples, bananas, strawberries, raspberries, pears, mango and cantaloupe all make excellent snacks for a dog. Many of these are rich in vitamins, especially blueberries, that are a great addition to any dog's diet. Make sure to remove any seeds, especially apple and pear seeds, from the fruit pieces since they are poisonous to dogs. The natural sugar found in fruits, or soluble carbohydrates, gives your pet extra energy and is not a problem for dogs when given in moderation.
Vegetables
Vegetables are an excellent source of vitamins and minerals for your pet and are a great addition to his diet. Carrots, broccoli, zucchini, green beans and peas all make healthy snacks for your dog. Sweet potato and pumpkin slices can also be given safely to dogs. Vegetables can be given to dogs raw or cooked, just be sure to thoroughly wash them off before serving.
Other Snack Options
If you are out of fruits and vegetables there are many other snack options for your dog. Unsalted rice cakes or popcorn is a great crunchy snack choice for dogs. Chickpeas or cooked egg whites are a great protein-packed snack. Low-fat and thinly sliced meats, dehydrated or slow-cooked in the oven, will be a healthy snack any dog will love. Raw bones, such as beef, turkey or lamb, are an excellent chew snack that will also help your dog's teeth.
Snacks to Avoid
As described earlier, table scraps should never be given to dogs as they are generally high in calories and fat. Cooked bones should also be avoided as they can cause intestinal injuries. Onions, chives, green tomatoes, grapes, raisins and chocolate should also be avoided as they are toxic to dogs. Stems and seeds from fruits should also not be given to dogs.
Tags: given dogs, should also, addition diet, also avoided, also avoided they, also given
Even very young kids can have fun making inventions of their own.
Inventions are created every year that change the world for the better. Some inventions make life more comfortable, like air conditioning. Some have completely changed the way the world works, such as computers. While kids are unlikely to create inventions that change the world, there are many ways they can use household items to create fun inventions of their own design.
Water Xylophone
Let kids create their own musical instrument using water and glasses. The kids should gather up to eight glasses and two plastic sticks. Fill the glasses with different amounts of water and tap the glasses with the stick. It will ring out with a musical note. Help them tune the glasses by using a keyboard to match the tones. Simply pour water out or add more to change the tuning. Once they have the xylophone tuned properly, the kids can use the plastic sticks to play tunes on the xylophone.
Alarm System
Kids can create a simple warning system that will alert them if somebody is getting into their belongings. This alarm system is perfect for use while sleeping and can be created by using string, kitchen utensils and some books. Tie a string around the drawer where they keep their favorite toys or belongings. Run the string across the room and tie it to some books placed on some shelves. Place some metal plates and utensils under the books. When the drawer is opened, the string will pull the books off the shelves and land on the utensils. This will make a loud noise, scaring away the sibling or waking up the alarm maker.
Using Old CDs
Used or scratched CDs often become useless drink coasters when they can no longer play. However, kids can use these CDs in inventions of their own. One of these inventions is a mousetrap racer. The mousetrap racer uses the energy from a snapping mousetrap to propel a car. The CDs are used for the wheels on mousetrap racers. However, kids can also create jewelry or decorations with CDs. For example, they could tie a string through a CD and run it through a normal earring to create CD earrings. They could also tape or glue them to construction paper and place them on their bedroom walls for wallpaper.
Animation
Kids can create their own simple animation at home using nothing more than pencil and a stack of paper. This invention idea is especially appropriate for children with artistic skills. Have your child draw a simple drawing at the corner of one of the pages. The complexity of the drawing depends on how complex he feels comfortable making his animation. Place another piece of paper on top of the first and have him draw a similar drawing. However, he should change it so that parts of the drawing have moved very slightly. Repeat this process until he is done. Staple the pages together and flip through them rapidly. This creates the illusion of movement.
A delicious take on chili, this veggie black bean version offers a rich, satisfying and healthy alternative for lunch or dinner. As a bonus, it lasts for over a week in the refrigerator.
Instructions
Make Vegetarian Black Bean Chili
1. Soak beans in a large pot of water for two hours.
2. Rinse through sieve or colander and return to pot.
3. Add two bay leaves and two whole garlic cloves, peeled, to pot. Cover beans with water and simmer on medium low heat, covered, for one hour, stirring occasionally.
4. Remove bay leaves and garlic, rinse again and let the beans sit in the sieve or colander. In the pot, heat 2 tbsp oil, add chopped onion and saute for five minutes.
5. Then return the rinsed beans to the pot and add diced tomato, spices and beer. Add your extra can of beans. Cover and simmer on medium low heat for another 30 minutes to one hour, stirring occasionally.
6. Serve topped with grated cheese, sour cream, salsa and chopped green onion. This hearty meal goes great with hot bread or tortilla.
Tags: Bean Chili, Black Bean, Black Bean Chili, hour stirring, hour stirring occasionally, Make Vegetarian
Young dandelion greens make a healthful side dish.
A good addition to other harvestable greens such as chicory, arugula and watercress, dandelion greens also provide nutritional benefits in the form of beta-carotene, Vitamin K and calcium. For some, the unpalatable bitterness of cooked dandelion greens can detract from their healthful appeal, but proper selection and cooking techniques can help alleviate this slight culinary setback. Once released of their bitterness, these greens work well on their own as a side dish, stirred into stews or stir fries, or enhanced by seasoning with olive oil, garlic, onions and toasted nuts.
Instructions
1. Shop for young, fresh greens or pick young leaves straight from the garden. Younger leaves tend to be slightly sweeter than mature plants.
2. Cook the greens in a pot of simmering water or saut them in a well-oiled frying pan. For additional help in reducing bitterness, some cooks prefer to boil the greens twice, throwing out the water from the first boil and replacing with clean water for the second cooking.
3. Add seasoning to the greens while cooking. Using salt, butter, oil, broth and other spices will also help alleviate the bitterness of the dandelion greens. The addition of these flavors is particularly helpful to decrease bitterness quickly when the recipe calls for a quick wilting of the greens rather than a lengthy boil. If boiling the greens twice, wait to add seasoning until the second boil.
4. Chop up vegetables such as carrots, onions, beets or parsnips and add them to a pot of simmering dandelion greens. The addition of these vegetables can cut the overall bitterness of the greens while filling out the flavor of the final dish.
Aged cheese is available in different forms from soft to hard.
Cheese is a milk by-product. Most cheeses are ripened or aged. As cheese ages, bacteria continues to grow, making the cheese harder and changing its texture and flavor. Varieties of aged cheese include soft, semisoft, semifirm and firm or hard cheese.
Soft Cheese
Soft cheese is often consumed within one or two months of production. It is also used within a few days of purchasing as it spoils faster than firm cheeses. Soft cheese has a high percentage of water because it is aged for a short amount of time. The longer a cheese is aged, the more it loses its moisture to evaporation. Soft cheese can be used as a spread on toast, bagels or crackers and it is not usually used for cooking. Examples of soft cheese include brie, camembert, feta and ricotta salata.
Semisoft Cheese
Semisoft cheese is aged longer than soft cheese, but not for a long time. It is ideal for snacks and desserts. Some are even used in cooking as they offer more resistance to heat. Semisoft cheese does not grate easily, but it can often be sliced, and ranges from crumbly to sliceable in texture. Many soft cheeses can also be frozen and thawed without losing their flavor. Examples of semi-soft cheese include gouda, havarti, limburger and mozzarella.
Semifirm Cheese
Semifirm cheese is cooked, pressed and aged to flavor. Most semifirm cheese is pressed during production to reduce the moisture content. Many semifirm cheeses are also salted in brine during production. Semifirm cheese is ideal for snacks and sandwiches and it can be used in cooking and baking without becoming oily. This cheese has a longer shelf life than soft and semisoft cheese. It can be stored one to two months in the refrigerator without opening, three to four weeks if opened and two weeks if sliced. Beaufort, Cheddar, chevre and Swiss cheeses are examples of semifirm cheese.
Hard Cheese
Hard cheese is aged for a long period of time, often for years rather than months or weeks. It is important for the cheesemaker to use only the best quality ingredients such as rennet and milk when cheese is aged for so long. Production of hard cheese is the same as for any other type -- the curd is pressed and may be cooked to eliminate as much whey as possible. If there is too much remaining, cheese can be prone to spoiling as it may have a high moisture content. Hard cheese tends to have a crystalline texture. It has a long shelf life and can be used for grating into cooked dishes. Examples of hard cheese include grand padano, Romano and Parmesan.
Tags: cheese aged, cheese include, Soft cheese, used cooking, aged cheese, aged long
Popcorn from organically grown kernels lacks the chemicals used in conventionally grown popcorn.
Organic popcorn does not differ in preparation from conventionally grown popcorn. Organic popcorn kernels are sold in microwaveable bags, as loose kernels, and on the cob. The popping times in the microwave will vary depending on your microwave. Use your ears to listen for the popcorn kernels to slow in their popping to several seconds between pops to know when to remove the popcorn from the microwave.
Instructions
Popcorn on the Cob
1. Set "on the cob" popcorn between two paper plates.
2. Heat the popcorn on high power for two to three minutes or until most of the kernels have popped.
3. Remove the popcorn carefully and pull the popped kernels from the cob to eat.
Loose Popcorn or Bagged Popcorn
4. Add the popcorn kernels and optional vegetable oil to the paper bag.
5. Fold the top 2 inches of the bag over three times to close the bag and allow room for the expansion of the popcorn kernels.
6. Microwave the popcorn in the paper bag or the commercially packaged bag on high power for two to three minutes or until the popping slows down.
7. Remove the bag from the microwave and carefully open away from your face to avoid escaping steam. Add salt to taste, if desired and serve straight from the bag.
Dried corn has many uses, both in cooking and in crafts. Dried corn can be used anywhere from making hominy to heat packs. It can be used in any recipe that you would normally use fresh corn and, as a bonus, can stay good for years when stored properly. Drying corn is a great way to preserve fresh kernels year round and it's easy to do.
Instructions
Preparation
1. Shuck, wash and trim all the corn. Remove all the silk from the cobs and cut off the ends.
2. Bring your pot of water to a rolling boil and gently place the corn into the water one ear at a time. Only put in enough corn so that each ear is completely covered in water.
3. Boil corn for at least 10 minutes. Remove cobs with tongs and place into the ice bath; leave the water boiling on the stove. Let corn cool for 3 to 5 minutes.
4. Put cooled cobs on towels to dry while you add more fresh corn to the boiling water. Repeat the process until all the corn has been blanched.
5. Remove all the kernels from the blanched cobs with a knife and collect in a large container. Stand the cob up on a plate with the stem side down and cut downward with the knife, letting the kernels fall onto the plate.
Dry the Kernels
6. Spread the kernels evenly on the dehydrator trays or on a cookie sheet if using an oven. Load the trays into the oven or dehydrator.
7. Set the dehydrator or oven to 150 degrees F. Rotate the trays and stir the kernels every 30 to 60 minutes throughout the drying time to create evenly dehydrated kernels.
8. Bake or dehydrate for several hours, until the kernels are hard when squeezed between two fingers, with no visible moisture. The dehydrated kernels will also be very brittle.
A peeled avocado will eventually turn brown and spoil, but it is possible to store it and keep it fresh for a couple of days.
Avocados are both tasty and nutritious. They can be used in a variety of dishes, from the snack-time favorite guacamole to chicken tacos and fresh summertime salads. However, getting the best quality from your avocados can sometimes be tricky due to the avocado's minimal storage time limitation. Although avocados are best when peeled and eaten immediately, it is possible to enjoy part of the avocado and store the rest of it for later use while keeping it fresh and green.
Instructions
1. Reserve the pit and skin from your cut and peeled avocado and set aside.
2. Brush unused avocado with lemon or lime juice.
3. Return the pit back to its hollowed spot in the center of the avocado and re-cover the avocado with its skin.
4. Wrap the avocado tightly in plastic wrap or place it in an airtight container.
5. Store the avocado in the refrigerator for up to 2 to 3 days.
Parsley is full of volatile oils, including camphor, which has astringent qualities. The menthol in mint has cleansing properties and is soothing and refreshing. When you combine parsley and mint, you create an effective natural cleanser for oily skin. And since it's so easy to make and so cheap, you can afford to use it daily.
Instructions
Make a Parsley and Mint Cleanser for Oily Skin
1. Choose your mint. When the word "mint" is used, most people are referring to Corsican mint. This variety is touted as having the truest mint flavor and aroma. You can, however, use other types of mint for your cleanser. For example, peppermint has medicinal properties and is a popular substitution. If you find peppermint too strong, try spearmint. Ultimately, the type of mint you choose is based on your personal preferences---and what is readily available in your garden or at the supermarket.
2. Create the infusion. You can either dry the mint first or chop it while fresh. When using dry mint, add 1 tbsp. When using chopped fresh mint, add 2 tbsp. Combine the mint and ½ cup of parsley and add to 1 cup of boiling water. Allow the mixture to steep for one hour.
3. Strain the infusion. Pour the mixture through a strainer into a jar or bottle. Use within 3 days.
Tags: Cleanser Oily, Cleanser Oily Skin, Make Parsley, Make Parsley Mint, Mint Cleanser, Mint Cleanser Oily
Dressing is one of my favorites, and it goes well with pork chops, turkey, chicken or just about anything. This is an easy, delicious, original recipe just like my grandmother use to make. You can change the taste by adding a little sausage creating a spicier dressing.
Instructions
1. Dampen each piece of bread; if the bread becomes too wet squeeze the excess water out. Break each piece of bread into about 6 pieces and place them in a large bowl and set aside.
2. Wash your celery, place it on your cutting board and cut off both ends. Chop each stalk into 1/4-inch-thick pieces.
3. Peel and wash your onion, place it on your cutting board and chop the onion into small pieces.
4. Place your butter in your frying plan on low. Add your chopped vegetables and saute on low until onions become translucent and celery is soft.
5. Pour these vegetables along with the butter in with your bread.
6. Add your eggs, oregano and chicken stock.
7. Mix all of the ingredients together with your hands. Be sure to mix it well so none of the bread is dry. Refrigerate your dressing for several hours or better yet overnight before baking.
Tags: cutting board, each piece, each piece bread, piece bread, place your, place your cutting, with your
Beets red color blends with pickling liquid to create vivid purple eggs.
Pickled beets and eggs is a Penn-Dutch dish that layers onions, roasted beets and boiled eggs in a sweet and sour liquid. The reddish-purple beets create a purple pickling liquid that soaks into the eggs. When you slice into a pickled egg, the whites show off the purple hue that makes a unique addition to salads or appetizer trays.
Instructions
Preparation
1. Place eggs in a pan and top with cold water. Place on a burner and turn to high. Bring the water to a boil. Turn off heat and cover the pan. Set a kitchen timer for 25 minutes. When the timer goes off, remove eggs from pan and plunge them into ice water.
2. Tap each egg against the counter to break the shell. Peel the egg shell from each egg, rinse them to remove small fragments of shell. Wrap the eggs in plastic wrap and place in the refrigerator until needed.
3. Preheat oven to 350 F. Prepare the beets while the eggs sit. Cut the tops and bottoms off 1 lb. of beets. Wash the skin thoroughly using a vegetable scrubber. Wrap tightly in aluminum foil and bake for 90 minutes. Remove from oven and let the beets cool.
4. Squeeze each beet gently so that the beet slips from the skin. Rinse to remove any remaining skin. Place the beets on the cutting board and cut in half. Cut each beet half into four sections.
5. Slice the top and bottom off a large white onion on the cutting board. Cut the onion in half. Slice each half into thin slices and set aside. Take two cloves of garlic and crush them with the heel of your hand. Peel and discard the skin. Coarsely chop the garlic cloves.
6. Wash a large glass jar and matching cover in hot water. Place the jar upside-down on a clean, dry towel until needed.
7. Place 2 cups apple cider vinegar and one cup honey or granulated sugar in a saucepan. Add 1 tsp. whole black peppercorns and 1/4 tsp. pickling spice and place on a burner. Turn the burner to high and bring the mixture to a boil. Boil until the sugar or honey fully dissolves. Let the mixture sit for 2 hours.
8. Place the eggs in the bottom of the glass bowl. Layer the beets, chopped garlic and onions over the eggs. Pour the pickling mix over the vegetables and eggs. Cover the bowl and place in the refrigerator.
Tags: cutting board, each beet, half into, pickling liquid, Place eggs, place refrigerator, until needed
Sweet-pickle relish deviled eggs are easy to prepare and taste delicious. This is a great holiday or any-occasion dish. The ingredients are quite simple and in most households are usually on hand in the fridge. Everyone is sure to enjoy this wonderful combination of boiled eggs and sweet-pickle relish.
Instructions
1. Turn a burner on your stove to medium high. Fill the pot halfway with cold water.
2. Place one dozen eggs into the pot. Bring the water to a boil and cook the eggs for 12 minutes or until done.
3. Remove the eggs from the water and place them on a plate to cool. Gently remove the shells. Slice the eggs in half lengthwise and remove the yellow yolks. Place them in a mixing bowl.
4. Mix three tablespoons of sweet-pickle relish and two tablespoons of mustard and two tablespoons of mayonnaise with the egg yolks. Combine all ingredients with a whisk.
5. Place one tablespoon of the egg-yolk mixture back into the egg whites. Sprinkle lightly with paprika. Arrange eggs on a serving dish. Refrigerate until ready to serve. Yield: 24 servings.
Tags: Make Sweet, Make Sweet Relish, Relish Deviled Eggs, Sweet Relish, Sweet Relish Deviled
Because of the high fat content found in salmon it is able to withstand the intense open-fire heat of a grill. Here are a few things to do when grilling dilled sauce salmon that is sure to entice your palate.
Instructions
Make Dilled Sauce Grilled Salmon
1. Purchase your salmon. The process of cooking a good grilled salmon starts at the time of purchase. The key to buying the best salmon for cooking on a grill is leaving on the skin at the time of purchase. Often time grillers make the mistake of having the skin taken off; however, this only speeds up the drying out process.
2. Prepare your salmon for grilling. It is totally up to you which seasonings to use on your salmon, a few ideas are to simply brush on a little olive oil and salt and pepper to taste. Some have had good results with using mayonnaise instead or for a more refined taste use a marinade.
3. Prepare your dill sauce. Grate a ½ teaspoon of lemon peel into a small container with 8 ounces of plain low fat yogurt, ¼ cup of cut up green onions, and ¼ cup of freshly snipped dill. Take half of the mixture and pour into a blender, blend until smooth then pour blended mix back into original mixture and stir. Set aside until ready to use.
4. Cook your salmon. On an already preheated to approximately 300 to 325 degrees grill, cook salmon on each side for only about four minutes each. The timing for cooking salmon is very important; therefore, for best results never leave it cooking unattended.
5. Serve your dish. When ready to serve arrange perfectly cooked salmon on a plate, spoon dilled sauce beside it, and enjoy.
Tags: your salmon, dilled sauce, Prepare your, time purchase
Use instant mashed potatoes to enjoy more time eating and spend less time preparing.
A meal including mashed potatoes is often associated with home-cooked meals and family togetherness. But the time it takes to wash, peel, cook and mash the potatoes can be a turnoff for many. Thankfully, numerous food companies produce packages of dehydrated potato flakes or instant mashed potatoes with, or without, flavoring, making this homemade side dish possible in less than 20 minutes.
Instructions
1. Add butter to water and boil in a large pot. Turn off the stove once the contents begin boiling and move the pot into the sink.
2. Pour the instant potato flakes into the pot. Use a fork to mash the flakes and mix thoroughly with the water and butter. Slowly stir in the milk until the potatoes reach the desired consistency.
3. Stir in the salt using fluffing motions with the fork. If the potatoes are too thick, add an additional tablespoon of milk. Thinning the instant mashed potatoes is much easier than thickening.
4. Serve hot with your favorite meat and other side dishes.
When you serve the classic French dish known in English as "Chicken in a Pot," you must accompany it with a complementing sauce. Should your sauce come out thin, you don't have to throw it away and start from scratch. You can thicken the sauce easily.
Instructions
1. Ladle the excess juices from your stock pot into a smaller pot. The basis from your sauce is the wonderful juices left from cooking the chicken. This will provide all the herbs, spices, fat and flavor that you need.
2. Place the small pot over a medium-high flame and bring the sauce to boil.
3. Sift flour through the sifter and into your sauce as it cooks. This little trick will prevent lumps in your gravy while thickening it.
4. Whip the sauce with a fork to further break up any lumps. Wear oven mitts in case the fork gets hot.
5. Allow the sauce to boil for 2 minutes. Keep an eye on the sauce, as you don't want it to burn. The sauce should thicken. Once it has reached the consistency you are looking for, you are finished.
Skip the fatty french fries and boring baked potatoes. Homemade seasoned potato wedges are a great compromise for a delicious side dish or snack. Get creative with dips or toppings to make these potatoes even better. Try salsa or sprinkle with cheese and bacon. These wedges are baked in olive oil and ready in less than hour.
Instructions
1. Preheat oven to 400 F. Wash 3 or 4 large potatoes under running water.
2. Slice the potatoes in half lengthwise. Lay them flat and continue slicing lengthwise into wedges.
3. Coat a baking sheet lightly with olive oil. Arrange the wedges on the baking sheet in a single layer and spritz or drizzle with olive oil.
4. Sprinkle both sides of the potato wedges generously with seasoned salt.
5. Bake about 30 minutes or until golden brown. Halfway through the cooking time, flip the potato wedges over so they cook evenly. Sprinkle with grated cheese, if desired, and serve hot.
The 44 Magnum Cocktail, a favorite drink among college students and party-goers alike, is actually a very refreshing Rum and fruity cocktail. Provided you have the right ingredients on hand, it is also quick and easy to make.
Instructions
1. Mix all of the ingredients in a drink shaker. A classic stainless steel one works best, but you can also use a pint glass in a pinch. Fill the shaker or glass with ice.
2. Measure out a ½ oz. each of 151 Rum, Myer’s Dark Rum, Triple sec, Vodka, White Rum and Pineapple Juice, and 1 ½ oz. of Sour mix. Pour each ingredient into the drink shaker.
3. Shake the mixture well. Make sure your shaker lid is secure. If you are using a pint glass, you can use another, smaller glass, one that fits inside the larger pint glass.
4. Fill a High Ball glass with ice. Using a specialized drink strainer, another glass or a utensil such as a fork, pour the mixture into the glass, leaving the the ice in the shaker.
5. Top off the drink mixture with 7-Up. If you find the drink too strong, you can split into two glasses and use more 7-Up to dilute.
Corn gluten meal can be used a natural, organic herbicide by preventing sprouting seeds from rooting. It's important to note that this is a pre-emergent herbicide, so it won't kill weeds or unwanted plants that already exist.
Instructions
Corn Gluten Meal as a Natural Herbicide
1. Corn gluten meal is a yellow powdery substance. Simply apply it to your garden or lawn with a spreader as weeds or unwanted plant seeds are sprouting. Use this method of herbicide for pre-emergent only. The corn gluten meal will inhibit the weed from growing any roots.
2. If it doesn't rain or you do not otherwise water your lawn or garden within five days, water it with about 1/4 inch of water. This will help activate the corn gluten meal.
3. Allow for drying time. This step is crucial. The dry soil is what will kill the weeds or unwanted plants that the corn gluten meal stopped from rooting. Without adequate drying time, the weeds or unwanted plants could form roots, so wait for another five to seven days to water again.
Making tamales is a tradition for most Colombian families. It is a long process, with tamales being prepared the day before and marinated overnight. After steaming for three hours, your tamales are ready. Because they are wrapped in banana leaves, be sure to warn any unknowing guests that they are not to eat the banana leaves.
Instructions
Preparation
1. Remove the skin from the chicken and cut it in half lengthwise, making sure all pieces have an equal amount of meat.
2. Combine one bunch of chopped green onions and two cloves of minced garlic. Add a teaspoon of ground cumin and a packet of Sazon Goya (any flavor).
3. Rub the mixture over the chicken thighs and spareribs, then place them in two plastic baggies to marinate overnight in the refrigerator. Keep the chicken and spareribs separate.
Finishing
4. Chop two tomatoes and one bunch of green onions, and mince two cloves of garlic on the second day. Add one teaspoon of ground cumin, half a packet of the Sazon Goya (any flavor), chopped cilantro (a little less than a quarter cup), and salt (to taste).
5. Saute the mixture in a pan with olive oil until it is soft and mushy. This makes the hogao, or criollo sauce. Remove from the stove and cool. Once it has cooled, place it in the refrigerator.
6. Chop one bunch of green onions and mince three cloves of garlic. Combine these with fresh lemon juice, some chopped cilantro, one teaspoon of ground cumin, 1/8 cup of sugar, one half cup of vinegar and salt to taste. This makes the pique sauce, and it should be made two hours before serving.
7. Follow the directions on the packaging to prepare the Masa Harina. Use chicken broth instead of the water and salt. Make sure it is moist, but similar to a dough.
8. Remove the chicken thighs and spareribs from the refrigerator.
9. Peel and slice two large carrots. Scrub two large red potatoes and slice them into sticks. Hard boil three eggs and slice.
10. Rinse a 12-inch square of banana leaf under hot, running water. Lay it flat and place ¼ cup of the masa dough in the center. Spread it and place one of the ribs and a chicken thigh on top. Top with three slices of carrots, six potato sticks and three slices of the egg, then sprinkle with the peas.
11. Top it off with three tablespoons of the hogao sauce, then add one-half cup of the masa mixture.
12. Fold all the sides of the banana leaf over the mixture and tie with the kitchen string, making sure nothing can come out. Any holes in the banana leaves can be patched with more. Wrap in five layers of aluminum foil.
13. Fill a large Dutch oven with water and boil on high. Place the steamer into a large Dutch oven with the tamales stacked inside. The tamales cannot touch the water. Turn the water down to medium and cook for three hours. Serve tamales with the pique sauce on the side.
There's no reason to panic when the guests have arrived and the champagne isn't chilled. Serve a perfectly chilled glass with only a few minutes to prepare. Adding cold water to the ice in the bucket easily speeds up the chilling process.
Instructions
1. Fill your champagne ice bucket about half full with ice. Add enough cold water to cover the ice and leave room for your bottle of champagne.
2. Submerge the bottle in the ice and water mixture with the bottom end down if you have about 10 minutes to wait.
3. Set the unopened bottle, neck side down, into the bucket of ice and water if you are in a bigger hurry to get those first couple of glasses poured.
4. Tip the bottle upright after about 5 minutes, and serve your guest and yourself a glass of champagne. Put the opened bottle back in the bucket, neck up, to continue chilling.
5. Use your hands to rotate the bottle by rubbing them together with the neck of the bottle between them, like you are trying to warm them up. This can be done before the bottle is open, or carefully after a few glasses have been poured. The rotation allows your champagne to chill a little quicker.
Tomatoes are the star of the farmer's markets in the summer.
Nothing beats a juicy slice of ripe tomato on a sandwich, tiny cherry tomatoes bursting with sweetness in a summer salad or dipping warm tortilla chips into grilled tomato salsa. Uses for tomatoes are virtually endless, as they shine in both savory and sweet dishes. When the health benefits of tomatoes are considered, the fruit-vegetable (it's classified as both!) proves to be both delicious and nutritious.
Fresh Tomatoes
Grilled tomatoes add a smoky flavor to salsa.
Fresh tomatoes don't need to be fussed over; they taste best when prepared simply. The easiest way to enjoy a perfectly ripe summer tomato is sliced into thick slabs and sprinkled with kosher salt. Dress sliced tomatoes further by adding a drizzle of balsamic vinegar, extra virgin olive oil and cracked black pepper. Brushing tomato slices with olive oil and grilling for a few minutes brings out the natural sugars found in tomatoes. Serve grilled tomatoes on a bed of buttered noodles, or chop them up and add lemon juice, jalapeno, red onion and cilantro for a twist on fresh salsa. Make a classic BLT sandwich with succulent heirloom tomato slices, thick-cut bacon and butter lettuce. It is simple, but incredibly delicious.
Canned Tomatoes
Gazpacho is a chilled soup.
High-quality canned tomatoes are a good alternative to fresh tomatoes during the fall and winter months because they are shelf stable and canned at the peak of ripeness. Whole canned tomatoes can be sliced and made into a simple Italian pizza with fresh mozzarella, Parmesan, basil and olive oil. They are also a great foundation for barbecue, pizza and pasta sauces. Blend whole canned tomatoes in a food processor with tomato juice and a splash of vinegar; add chopped onions, celery, cucumber and tomato for a chilled gazpacho soup.
Health Benefits
Tomatoes can be beneficial to your health because theycontain lycopene, a powerful antioxidant. Eating foods that contain lycopene has been tied to the prevention of a wide range of different cancers. Improvements in bone density have also been credited to lycopene. Because of the abundance of vitamin A found in tomatoes, eating them can help to improve vision, as well as make hair strong and shiny. The vitamin B in tomatoes can lower blood pressure and cholesterol levels.
Tomato Facts
Tomatoes should be plump, without bruises or blemishes.
Today, China is the largest producer of tomatoes. There are thousands of tomato varieties, the most common of which are plum, cherry and slicing tomatoes. Cold temperatures are not good for tomatoes, so store them on the counter top in a basket. Chopped tomatoes can be frozen and stored for later use in soups and sauces. When buying tomatoes, make sure they are plump and free of cuts, bruises or cracks.
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Deep fried Coke is a thin batter flavored with Coca-Cola soda and fried until it's golden and chewy. It is usually served with cinnamon, powdered sugar, cola-flavored syrup, whipped cream and cherries for a decadent twist on the classic beverage. Deep fried Coke is most often sold at fair or carnival booths, but it is not a top secret culinary technique with complicated ingredients, so you can make your own deep fried Coke at home when the fair isn't in town.
Instructions
1. Pour vegetable oil into a large frying pan until it reaches approximately two inches up the sides of the pan from the bottom. Set your stove to "medium high" and insert a deep fry thermometer into the oil. Heat the oil until your thermometer reads between 350 and 375 F.
2. Add 2 cups flour and 1 tsp. baking powder into a large mixing bowl and stir with a spoon while the oil is heating up. Crack two eggs into the bowl and mix quickly into the flour, then pour in 1-1/2 cups of Coke and stir together with a spoon to evenly combine the mixture into a batter.
3. Scoop approximately one heaping tbsp. of the batter and add it to the hot oil. Repeat with the rest of the batter, making sure they are in an even layer (a perfectly shaped appearance is not important). Fry the Coke batter pieces for about one minute, then use a slotted spoon to turn them over and fry them for another one minute or until the batter is a light golden brown.
4. Line a platter with paper towel, then use a slotted spoon to transfer the deep fried Coke from the oil onto the platter. While they are still hot, sprinkle the pieces with your preferred amount of cinnamon and powdered sugar.
5. Transfer the Coke pieces into bowls or cups, then drizzle each serving with cola syrup when you're ready to serve it. Top each serving with a spoonful of whipped cream and maraschino cherries. Eat deep fried Coke while it is still warm for the best taste.
Tags: fried Coke, cinnamon powdered, cinnamon powdered sugar, deep fried, deep fried Coke, each serving
Deep-fried candy bars are a popular treat at local fairs, and you can make them easily in your own kitchen. This recipe takes less than 30 minutes to make, and you can use a variety of candy bars. Serve deep-fried candy bars to your family and friends with ice cream or a cold glass of milk and plenty of napkins. Don't be surprised if they ask for seconds of this delicious, gooey, warm dessert.
Instructions
1. Freeze the candy bars for at least two hours.
2. Mix the egg, 1 tablespoon vegetable oil and milk in a small bowl.
3. Combine flour, salt and baking powder in a medium-sized bowl.
4. Whisk together the milk mixture and dry ingredients until smooth. Cover and refrigerate the batter.
5. Heat 4 cups of canola or other vegetable oil to 375 degrees in a deep fryer or deep frying pan.
6. Take the batter out of the refrigerator and dip the frozen candy bars into it until thoroughly coated.
7. Fry the battered candy bars in the hot oil until they turn golden brown. Remove the candy bars from the oil with metal tongs or a strainer spoon, and drain them on paper towels.
8. Allow the deep-fried candy bars to cool on the paper towels for at least two minutes before serving. The centers will be warm.
Sorghum is a protein-rich grain with a texture similar to millet. In the United States, farmers primarily grow sorghum to feed livestock. In Africa and Asia, people use it in dishes such as porridge, popped sorghum and bread. Sorghum is a good food for people who are sensitive to gluten -- a protein found in grains such as wheat, rye and barley -- since it does not contain gluten and can serve as a wheat substitute.
Instructions
Sorghum "Rice"
1. Combine one part dehulled sorghum grain with 2 1/2 to 4 parts water in a large pot. The amount of water needed will vary depending on the variety of sorghum. You can always add more water during cooking if the water dries up before the sorghum becomes soft.
2. Cover the sorghum and let it soak for several hours or overnight. This will soften the grains, making it easier to cook.
3. Place the pot of sorghum on the stove and bring it to a boil. Reduce the heat and simmer until the water is absorbed and the sorghum has a consistency similar to cooked rice.
Sorghum Porridge
4. Combine 1 cup sorghum flour with 1/2 cup water in a bowl.
5. Cover the sorghum and leave it in a warm place for one to two days to ferment. You can skip this step if you don't want a fermented porridge.
6. Bring 3 1/2 to 4 1/2 cups of water to a boil in a large pot, depending on how thin you want the porridge to be.
7. Stir the sorghum flour mixture into the boiling water, then cook it for 10 to 15 minutes until it forms a smooth, thick porridge.
8. Sprinkle the porridge with sugar before serving.
Sorghum "Popcorn"
9. Heat 1 teaspoon of vegetable oil in a pot until it begins to smoke.
10. Add a scant 1/4 cup of sorghum. Note that not all varieties of sorghum will pop well, so if it doesn't work you may need to try again with another brand.
11. Reduce the heat to low and cover the pot. Leave the sorghum over the heat until the kernels stop popping.
Balsamic vinegar is a surprisingly versatile vinegar made from a cooked grape juice reduction. It originated in Italy, and has been used there for almost a thousand years, as a way to do everything from flavoring pasta to curing a cough. The vinegar is still made in Italy, but excellent varieties are made today all around the world. A good bottle of balsamic will run you anywhere from $50 to $500, but there are a few commercial-grade options that will be easier on your pocketbook and nearly as tasty on your plate.
History
Balsamic vinegar has been a staple in Italy since the Middle Ages. However, it was not always used simply for cooking. The vinegar was mostly used as a disinfectant, but people tended to think that it would be a cure for whatever ailed you---pregnancy troubles, a headache or a bad cough. Balsamic vinegar was often used as a royal gift, and records of it being presented to kings and queens date back to the year 1046.
Process
Balsamic vinegar is prepared by harvesting the juice of Trebbiano grapes. Other grapes can be used, but the Trebbiano grape is traditional. The juice is then fermented for decades, and it achieves its rich brown color due to the years it spends in a wooden cask. The minimum amount of time that a balsamic vinegar can sit in its cask is 12 years. To be a true balsamic vinegar in Italy, it must be certified by either Modena consortium or the Reggio Emilla consortium. The difference between the two is in their distinct bottling. There are different labeling systems in place to designate how long the vinegar has been aged.
Commercial Grade
Commercial-grade balsamic vinegar is what is most often found in grocery stores and supermarkets around the world. It tends to be a normal vinegar, thickened and colored with various sauces and additives. However, this does not stop many manufacturers for charging a premium for their condiment. There is no official grading system for these commercially available products, and as such it is difficult to know whether you are getting something comparable in quality to a good Italian balsamic, or simply colored, plain vinegar.
Function in Cooking
Balsamic vinegar is most often seen in salad dressings and dips. This is where commercial-grade balsamic ends up used quite often---even a cheap bottle from your local grocery store can be mixed with an olive oil and drizzled on top of some greens and tomatoes. However, true balsamic vinegar can be added sparingly to meats, pastas and even on desserts such as strawberries and gelato.
Storage Warnings
If balsamic vinegar is kept away from light and heat, you can keep bottle fresh for years. The higher grade of vinegar, the longer it will remain good. If you aren't sure whether or not your bottle is still good, try a little taste to see if it's gotten sour or bitter. Vinegar does not need to be refrigerated. The color may change slightly, but if it still tastes good, then enjoy.
Tags: balsamic vinegar, around world, Balsamic vinegar, most often, true balsamic, true balsamic vinegar, vinegar been
Love mashed potatoes but not the dairy? I’ll show you make your usual yummy mashed potatoes without regular milk or butter with a few easy substitutions!
Instructions
Quick and easy steps to Dairy-Free Mashed Potatoes
1. At your local supermarket, purchase a pint of plain soy milk or rice milk. Unless you want vanilla-flavored potatoes, stick with the plain or the original flavor, which is somewhat nutty, but shouldn't add noticeable flavor to your mashed potatoes. Also purchase a small tub of soy spread or soy butter - look for a label that says "vegan" or "lactose-free" so you know there is no dairy in it. Under the ingredients, it also should not say "contains milk products" - so be sure to read the labels to make sure the soy butter you purchase is truly dairy free. Soy milk and rice milk are already dairy-free.
2. Prepare your potatoes as you usually would for mashing. Wash, peel (if you don’t want the skins on, or you can leave them on if you prefer), cube and simmer them until soft. Be careful to just cover your cubed potatoes in water to simmer - otherwise, if you overfill your pot, you'll have to drain the excess water to prevent watery mashed potatoes.
3. Start to mash your potatoes to somewhat lumpy consistency and texture. Only mash the potatoes part way - don't completely mash them up just yet.
4. Spoon out a large dollop or two of soy butter or soy spread. Add your seasonings to taste (salt, pepper, garlic, any herbs and spices you like). Mash your potatoes to the desired consistency, while mixing in the soy spread and the seasonings.
5. Pour a dollop or two of plain soy milk or rice milk, to the desired thinness of the potatoes. Take a large spoon and and mix it all up really well, to make sure the soy butter is melted and the soy or rice milk is spread throughout your potatoes.
6. Let sit for a few minutes to cool and to settle. If you like, add a sprinkle of parsley or oregano to the top of your mashed potatoes, as a garnish and seasoning.
Recipe to make paella, valencia style. This is an easy recipe to cook paella, valencia style. Prepare and serve paella, valencia style for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.
Instructions
1. Step one in cooking your paella Valencia style with this recipe is to remove meat from the lobster. Scrub the clams and mussels. Pick over the
crab meat. Cut the chicken into parts. Dice the veal and pork.
2. Step two in cooking your paella, valencia style with easy recipes like this one, is to in a heavy deep skillet, heat the olive oil. Add the chicken, veal, and pork. Cook until chicken is browned on all sides.
3. Add 1 clove minced garlic and the onion. Cook, stirring, until onion is transparent. Add salt, pepper and tomatoes. Cover and cook for 10 minutes.
4. Add rice and water. Stir to combine. Add the red pepper, peas, and artichoke hearts. Cover and cook over low heat for about 20 minutes.
5. Mash 1 clove garlic and saffron and add to paella. With a large spoon,
turn rice from top to bottom to mix well. Add the crabmeat and the lobster
meat, cover, and cook for 10 to 15 minutes longer.
6. Meanwhile, put mussels and clams in a heavy pot with ? cup water. Cover
and bring to a lively boil over high heat. Cook for 2 minutes, or until shells open.
7. Cook asparagus tips until tender in boiling salted water.
8. The final step to make paella, valencia style with this recipe is to arrange rice mixture in a shallow paella dish or large casserole. Place open mussels and clams in their shells on top of rice and garnish with the asparagus spears and strips of pimento. Serves 6
Many recipes call for fresh garlic, and many dishes are enhanced by the addition of garlic. Knowing mince your own garlic will save you money, and is a giant step up in flavor from using garlic powder or dry minced garlic.
Instructions
1. Pick a clove off of a bulb of garlic, or as many cloves as required. You can buy cloves of garlic individually, or already peeled, but it is most cost effective to buy garlic by the bulb and then use the cloves as you need them.
2. Place the garlic clove on a cutting board. Using the side of a large kitchen knife, smash the clove just enough to break the skin. However, do not completely crush the clove. You should be able to remove the garlic from it's skin now.
3. Before mincing, cut off the wooden looking end of the clove from where the clove is attached to the bulb. Discard the piece. If mincing multiple cloves, peel them all so they can then be chopped together.
4. Use a mincer. Put a clove of garlic in the hand held device, and then press the garlic out the other end. Mincing by hand is easy, and allows for full control.
5. Grab your knife. With the garlic in a pile on the cutting board, begin mincing by using a chef's knife. To mince, place the blade of the knife just over the cutting board and the target ingredients, with only the tip of the knife touching the cutting board. If you are right-handed, hold the handle of the knife in your right hand, and place your left hand on the top (not-sharp) edge of the knife blade.
6. Keeping your left hand on the top of the knife, use your right hand to chop the garlic. Rather than just chop up and down, slide the knife forward on the downward motion, and bring it back as the blade leaves the cutting board. This will create a circular motion allowing the knife to slice as it chops. This method will allow for cleaner cuts of the garlic.
7. Finish off the cutting. If you spread the garlic out in a line on the cutting board, go from end to end in this motion. When you reach the end, use the knife to make a new pile, and scrape any garlic on the side of the knife back onto the cutting board.
8. Continue this process until the garlic is the desired size. Some ingredients call for "chopped" garlic, while others call for garlic to be "finely chopped" or minced.
Tags: cutting board, your right hand, garlic many, knife your, knife your right, left hand
There are many type of rice and many ways to cook it.
Rice shows up in many cuisines to accompany a dish, be part of an entree or to be used in a dessert. The grain comes in a variety of flavors and types. Basmati, jasmine or pecan rice add their own taste while plain white rice takes on any flavor with which it is paired. Rice comes in long, medium and short grain in various stages of refinement. Brown rice retains the outer germ along with nutrients and fiber. White rice is fully refined, or polished. Ratios of rice to liquid and cooking times vary according to the rice type. Rice can be cooked in one of several ways.
Stove Top
Stove top cooking of rice involves steaming the rice in simmering liquid until the liquid is absorbed and the rice is tender. Some cooks saute the rice grains in butter or olive oil before adding the liquid, resulting in grains that are separate from each other. Liquids other than water may be used. The lid, once placed on the steaming rice, must not be lifted. When the cooking time is up, the rice is fluffed with a fork and served. Another way to cook rice on the stove top is to boil it in an abundance of water as if it were pasta, then drain and serve.
Rice Cooker
For those who make rice often, the rice cooker takes all the guesswork out of preparing rice. It has a timer, and shuts off when the rice is done, so the rice doesn't need to be watched. Some instructions call for the rice to be rinsed before cooking to remove some of the starch on the exterior of the grains. If the rice is enriched, nutrients will be washed away. Rinsed or left intact, the rice and liquid are put into the rice cooker and covered and the unit is switched on. The cook does nothing else until time to fluff the rice and serve or mix with other ingredients.
Slow Cooker
Because they cook foods under steam similar to the way rice cookers do, slow cookers present a fuss-free way of preparing rice. The slow cooker is sprayed with a non-stick spray, then the rice is placed inside along with the liquid of choice, whether water or broth. The rice can be cooked on either low heat or high heat, with times varying according to type of rice. Recipes for slow-cooked rice sometimes call for stirring, while others caution against stirring. Experimentation will determine the best method for your slow cooker.
Pressure Cooker
Rice cooked under pressure gets done fast.
Cooking rice under pressure gets it done in a fraction of the time it takes with other methods. Pressure cookers bring the temperature inside the pot higher than the temperature of boiling water and cause the liquid to be absorbed faster. Cook the rice alone or combine with other ingredients for a main or side dish. Boil the water, add the rice and other ingredients, then secure the lid and cook according to the pressure cooker directions. Cool the cooker, then remove the lid and fluff the rice.
Oven
Rice is not usually cooked in the oven, but it is just as easy as other methods. Spray an oven-proof casserole dish with a non-stick spray, then add boiling water to the dish. Stir in raw rice, butter and salt as desired, then cover with a very tight-fitting lid or aluminum foil to prevent steam from escaping. The rice will cook in about half an hour at 350 degrees, depending on type and quantities used. The lid or foil must not be removed while the rice is cooking.
Tags: other ingredients, with other, along with, boiling water, fluff rice, gets done, liquid absorbed
Serve chicken enchiladas with tomatoes, scallions and sour cream.
Slow cooking in a Crock-Pot renders chicken moist, tender and ready for dicing or shredding. Enchiladas made with chicken are a healthy alternative to beef and pork. Crock-Pots should be used carefully because the liquid heats to near boiling and can cause serious burns.
Instructions
1. Cover the bottom of the Crock-Pot with a small amount of salsa, add chicken breasts and pour the remaining salsa on top. Slow cooking requires moisture to keep the chicken from drying out.
2. Season the chicken with the garlic, cumin and cayenne pepper.
3. Cover the Crock-Pot and cook on low for four to six hours, or on high for three to four hours.
4. Remove the chicken from the Crock-Pot with a slotted spoon. Shred the chicken using two forks until stringy.
5. Cover the bottom of the two- or three-quart casserole dish with a small amount of enchilada sauce.
6. Place 1/8 of the Crock-Pot chicken and a tablespoon of shredded cheese onto each tortilla. Roll into an enchilada and repeat with the remaining tortilla shells.
7. Place each enchilada into the casserole dish with the seam side down. Pour the remaining enchilada sauce and cheese over the top.
8. Bake in the oven at 350 degrees Fahrenheit for 10-15 minutes to allow the cheese to melt.
Peanut butter granola bars are a quick, energy-packed snack.
Granola bars are closely associated with hiking, biking and other outdoor activities with good reason; they provide the energy athletes need in a conveniently small meal. While these bars sometimes receive bad raps for their high caloric content, they also provide complex carbohydrates, healthy fats and fiber to sustain athletes. Homemade peanut butter granola bars have a short ingredient list and easy process, making them a simple recipe that is tailored to meet many different dietary needs.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray the pan with cooking spray and line it with parchment paper.
3. Add egg white to the bowl and beat with the whisk until the whites are frothy. Stir in peanut butter, brown sugar, honey and butter and combine until well blended. Add the oatmeal, almonds, pecans, pumpkin seeds and sunflower seeds and stir until well-combined. Distribute the chocolate chips evenly.
4. Spread the mixture into the prepared pan, and use the spatula to even it out.
5. Bake for 15 minutes. Remove from the oven and allow to cool for one hour.
Caramel milk spread, known as dulce de leche in Spanish, is a popular sweet in Latin American countries. When you cook milk and sugar together, the mixture browns and reduces into a thick, sweet spread. You can use the caramel in many dessert applications, such as a topping for cookies, a filling for cakes or a flavoring for ice cream. You can buy jarred dulce de leche, but why would you when you can make your own fresh?
Instructions
1. Combine the milk, sugar, vanilla and baking soda in a heavy saucepan.
2. Gently bring the mixture to a boil, stirring frequently so the milk does not scorch. Reduce the heat so the milk is barely simmering.
3. Cook for 1 1/2 to 2 hours, or until the color has darkened and the caramel spread is thick. Stir often to prevent burning or sticking.
4. Pour the caramel spread through a mesh strainer to remove any lumps, then let it cool. Store in a tightly covered glass jar in the refrigerator for up to a month.
Although Buffalo-style chicken wings are common, you can prepare them with the same seasoning combinations used with whole chickens, thighs or breasts.
Baking chicken wings requires less prep work, cost and clean-up time than preparing them in hot oil. Although baking wings takes longer that deep frying, several of its benefits, such as less fat content, outweigh its disadvantages, particularly if a deep fryer is unavailable or dietetics factor into meal choices. Baking chicken wings follows guidelines similar to whole chickens: season to taste, trim any unnecessary fat and cook to a minimum internal temperature of 165 degrees Fahrenheit. Although herbs tend to burn when exposed to baking temperature for a long period of time, they can be added after cooking, while the wings are still hot, to great effect.
Instructions
1. Remove the wing tips and any hanging pieces of fat and discard or reserve for broth. Separate the upper wing from the lower wing. Heat the oven to 350 degrees Fahrenheit.
2. Coat the chicken wings with olive oil and season them to taste with kosher salt and freshly ground black pepper.
3. Arrange the wing on a sheet pan lined with parchment paper. Place the wings on the middle rack of the oven.
4. Bake the wings for 45 minutes, or until they reach a minimum internal temperature of 165 degrees Fahrenheit. If using a sauce, pour the sauce in a mixing bowl. Add the chicken wing, toss to coat and serve immediately.
Nothing can satisfy a serious sweet tooth more than biting into a tender, sweet doughnut and tasting the deliciously creamy filling hidden in the middle. Take-out doughnuts are fine, but when you try homemade filled doughnuts, take-out doughnuts will never again seem the same.
Instructions
Cream Filling
1. Place the shortening in a mixing bowl.
2. Add the powdered sugar, white sugar and vanilla extract.
3. Mix the cream filling with an electric mixer for about ten minutes, until the cream filling is thick and creamy.
Doughnuts
4. Scald the milk in a small saucepan and set it aside. Allow it to cool to lukewarm before using it.
5. Put the warm water in a small bowl and sprinkle the yeast on the top. Allow it to sit for a few minutes until it begins to foam and then stir it to blend with the water.
6. Break the eggs into a small mixing bowl and beat them slightly with a fork. Add the oil, sugar and salt and mix well. Stir in the yeast mixture and stir until it's incorporated into the other ingredients. Add the flour a little at a time, stirring as you add.
7. Place the dough on a lightly floured surface and knead it for about 15 minutes. Put a dry towel over the dough and let it rise until it doubles in size, about 2 hours. Punch the dough down, cover it, and allow it to rise for an additional hour.
8. Pat and roll the dough until it's about 1/2 inch thick and cut it with a doughnut cutter. Spray a baking sheet with a light coating of non-stick cooking spray and put the doughnuts on the pan, leaving about an inch between each one. Cover the pans with a dry towel and allow the doughnuts to rise for about 30 minutes.
9. Fry the doughnuts in hot peanut oil for 1 to 2 minutes on each side, and remove them from the oil with a slotted spoon. Place them on paper towels to drain.
10. Fill a pastry bag with the cream filling, push the tip into each doughnut and squeeze in a small amount of filling.
Tags: about minutes, cream filling, about inch, minutes until, mixing bowl
Be sure you have enough wine glasses for each tasting.
Wine clubs give amateur and experienced wine enthusiasts an opportunity to taste new wines and old favorites, share what they know, learn from one another, enjoy their interest with others who understand the passion for wine and receive discounts on group purchases. Wine clubs also enjoy traveling together to different wine regions, where they can sample vintages from the areas that produced them.
Define the purpose of the club. Wine clubs can be fun, educational, formal or a little bit of everything. Defining the purpose first will help you make all of the other decisions necessary for a successful club.
Assign someone to act as leader/organizer for the club. Someone will need to be responsible for inviting members and scheduling events. Later, the membership can elect a new leader if it chooses.
Set a budget. Before you can invite others to join, you must let them know what the financial obligations will be. Include the costs for food, venue rental and transportation along with wine-tasting expenses.
Start small. The Exploring Wine website recommends starting with no more than 10 members. Choose members who share the same commitment to attend and participate in the club.
Establish the procedures for the group. Decide who will purchase the wine for each tasting and how they will be reimbursed. Other considerations are how and if the wine will be scored and how and where the meetings will be hosted.
Swiss cheese is curd from whey. Whey is a byproduct of cow's milk brought to high temperatures. Heating milk to a high temperature forms the curd. Salt brine cures the curd as it rests for eight weeks in cheesecloth. Fermenting of the cheese occurs during curing when the curd temperature reaches 80 degrees Fahrenheit. The cultures that grow in the cheese form the holes and flavor of Swiss cheese; gas that forms when milk sugar breaks down during fermenting cause the holes in the cheese.
Ingredients for Cheesemaking
Milk, a starter, coagulant and salt are melded together to make Swiss cheese. The most important ingredient is milk and the second most important, salt. Without milk and salt infusion, the coagulant necessary to flavor the cheese is nonexistent. There are two types of starter cultures: mesophilic and thermophilic. Bacteria from the starter culture produces lactic acid and assists in breaking down the protein producing gas giving the cheese flavor and holes. The coagulant flavors the cheese as does sodium.
Streptococcus Durans
Streptococcus durans is a bacteria found in milk. The bacterium also grows in the intestines of people and animals. The bacterium grows during fermenting of the curd, producing lactic acid. Rennet is a byproduct of Streptococcus durans. Swiss cheese flavor and holes come from bacteria and rennet. Swiss cheese has a variety of bacterium that all contribute to its tangy flavor. Different Swiss cheese brands have different flavors. The prominence of different bacteria in the curd during fermenting alters the pungent tang of Swiss cheese.
Lactobacillus Bugaricus
Lactobacillus bugaricus is a bacteria in milk naturally present and removed through a process called pasteurization. It comes from the lactic acid and probiotic families common in raw cheeses. Raw cheese is unpasteurized. Pasteurization of milk kills the dangerous microorganisms that can make a person sick if ingested. Swiss cheese is a pasteurized cheese. The Lactobacillus bugaricus bacterium during heating of the milk ceases to exist, but not before it produces lactic acid.
Propionibacterium Shermanii
Lactobacillus bugaricus creates propionic during fermentation of the curd. This bacterium during the fermentation process alters the molecular structure of lactic acid and turns it into propionic acid and carbon dioxide. The gas created causes holes in the Swiss cheese. The flavoring of the curd or ripening is a result of the formation of gas and propionic acid. Swiss cheese is a source of B2 vitamins because of the transformation of lactic acid to propionic acid.
Cranberries are a group of evergreen shrubs in the Oxycoccus genus. The berries are edible, but the acidic taste can overwhelm the sweetness even when fully ripe. Cranberry beer is usually a rose color and can be cloudy. The following recipe should spend at least a week in the bottle and will be sweet with a distinct fruit flavor.
Instructions
1. Thaw the cranberries and add enough water to make 1/2 gallon of slush.
2. Place the malt extract in a grain bag and add 2 1/2 gallons of cold water. Heat the water to 160 degrees for one hour.
3. Put the Munich malt in a double layer of clean panty hose, add it to the pot and bring the water to a boil. Add half of the hops and boil for one hour. Add the other ounce of hops and the cranberry liquid and turn off the heat after a minute or two. Cool the pot to room temperature.
4. Boil, cool and filter another two gallons of water. Strain the wort into the primary fermentation vessel and top off with the water to 5 gallons. Aerate the wort, add the yeast and aerate again. Ferment for about one week.
5. Rack the beer, top off to 5 gallons and bottle. Wait at least one week before drinking. Note that the secondary fermentation occurs in the bottle for this recipe.
Install the right fittings for best results from your compressor.
An air compressor can cut your workload and drive many time-saving tools. Having the right fittings, properly installed, is a key factor in getting your compressor tuned to build and hold proper pressure. The fittings you need can be purchased anywhere that compressors are sold. The fittings on your hoses may need attention from time to time, and replacing the ends is cheaper than replacing a good hose that really doesn't need it.
Instructions
Installing Compressor Fittings
1. Select a female quick connector and male plug of the same brand and size so that they fit into each other snugly. Wrap both ends of a 1/2-inch threaded pipe nipple about 1 inch long with Teflon plumber's tape to promote an airtight seal.
2. Thread one end of the nipple into a 90-degree elbow fitting. Wrap a rag around the pipe nipple and grip it with locking pliers. Twist it clockwise to tighten it into the bottom of the 90-degree elbow. Wrap Teflon around both ends of a second nipple and thread it into the remaining hole on the elbow in the same way.
3. Fit the female quick connector onto one of the pipe nipples. Twist it clockwise with a wrench to tighten it. Fit the bottom nipple of the elbow into the outlet fitting on the top of your compressor tank and tighten it clockwise with the wrench.
Hose Fitting
4. Cut the end of the hose flat with a sharp utility knife. Slide the metal hose clamp that came with your fitting onto the hose end. Apply auto gasket sealer to the hose end of the male quick-connect plug fitting you are installing. Spread it around the fitting.
5. Insert the gasket-sealed end of the male quick-connect into the end of your hose. Push the fitting in until the shoulder on the fitting is against the end of the hose. Slip the metal hose clamp over the hose and fitting up to a point just behind the end of the hose.
6. Tighten the clamp with the screwdriver until the clamp is snug. Tighten the clamp two more turns until it presses into the rubber hose to create a good seal. Allow the gasket sealer to cure according to the label instructions before filling the hose with pressure.
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