A healthy alternative to deep-frying, easy baked spicy chicken wings are perfect for any game day or picnic.
Instructions
make easy baked spicy chicken wings
1. Before you begin, be sure to wash the chicken wings and remove the tips and preheat the oven to 425 degrees.
2. Next, line a cooking sheet with parchment paper or aluminum foil. To prevent the wings from sticking to foil, spray it with non-stick spray if desired. Add the chicken wings to the cooking sheets, and bake on the middle rack for 20 minutes, or until browned. After the tops are browned, turn them over and cook for another 20 minutes.
3. Prepare the sauce while the wings are in the oven. Melt the butter in a saucepan, and add the garlic. Once the butter is melted, add the hot sauce, butter, and kosher salt into a large mixing bowl that is large enough to hold all the wings.
4. Finally, add the chicken wings to the mixing bowl and toss well, coating each piece of chicken. Then, transfer to a serving plate with celery sticks and a side bowl of blue cheese dressing.
Cultured buttermilk can be used with whole milk to make a marvelous soft cheese for spreads or for use in recipes calling for ricotta cheese, such as stuffed shells or lasagna. Buttermilk cheese is simple to make and you don't need any special equipment. Everything you need is already in your kitchen or pantry. In just a few hours, you can have fresh cheese, ready to serve on crackers or use in your favorite recipe.
Instructions
1. Pour the gallon of whole milk into a stainless steel stock pot and place the pot on the stove.
2. Attach the cheese or candy thermometer to the side of the pot, making sure that the tip is immersed into the milk at least 2 inches.
3. Slowly raise the temperature of the milk to 180 degrees. If you set the heat to high, the milk will scorch, so keep the heat setting at medium or medium low.
4. Remove the pan from the heat after the temperature is achieved and immediately add 1/2 cup of buttermilk. Stir to distribute the buttermilk thoroughly throughout the warm milk.
5. Let the pan sit for 15 minutes. Use the stainless steel or wooden spoon to determine if the cheese has separated from the whey. You should see small pea-sized cheese curds when you stir.
6. Line a colander with muslin, cotton or cheesecloth. An old cotton pillowcase cut to 18 inches square will work if you have nothing else. Make sure the cloth extends over the sides of the colander.
7. Allow as much of the whey to drain from the curds as possible.
8. Bring up each corner of the cloth and tie in a knot around the curds. Hang the cheese ball from the faucet to let the remaining whey drip from the cheese.
9. Remove the cheese from the ball after it has stopped dripping. This will take approximately 1 1/2 hours.
10. Place the cheese into a covered container and refrigerate until needed.
is the largest nut harvesting company in the world. All the almonds for their many products, which range from traditional packet almonds to almond milk and butter, are grown in the state of California.
The Cooperative
Blue Diamond Almonds is a cooperative of almond growers that originally joined forces in 1910 in Sacramento, California. The cooperative turned California's almond industry into the leading almond producer in the world. Today, the headquarters of Blue Diamond Almonds is still based in Sacramento and about 3000 California almond growers contribute almond crops to their cooperative.
History of California Almond Growing
The almond plant was first brought to California by the Franciscan Padres from Spain in the mid-1700s. They were initially planted in coastal areas, and as a result of the moist sea air and winds, failed to grow successfully. Almost a century later they were planted inland in California's Central Valley region, primarily in the Sacramento and San Joaquin areas, where suitable growing conditions meant the plants flourished.
Growers
The 3000 growers that supply Blue Diamond Almonds have orchards all over central California, some orchards are located as far north as Red Bluff and others stretch to the Tehachapi Mountains. The almond farms range from small orchards of less than ten acres to vast orchards spreading over thousands of acres.
Tags: Blue Diamond, Blue Diamond Almonds, Diamond Almonds, almond growers, California almond
Some cups for serving sake: sakazuki, a saucer-like cup, ochoko, a small cylindrical cup & masu, a wooden box cup
It is born of a culture steeped in tradition. This centuries-old brew has been enjoyed by millions both in and outside Japan. Also called "Japanese rice wine," it has long been considered a must-try culinary treat and a unique cultural experience. Brewing Sake is a surprisingly simple task. Read on to learn brew Sake, and you may well be drinking this popular beverage in a few weeks.
Instructions
1. Begin your project in a work area that is as sterile as possible, to ensure that there is as little contamination as possible.
2. Soak the rice for at least 30 minutes and up to 8 hours. The longer you let the rice soak, the more moisture it will be infused with, and the better the taste and quality and taste of your Sake will be. After soaking, rinse of the rice and cook it. You can use you rice cooker or stove.
3. Put the cooked rice into the glass jar. Add the lemon juice, water, yeast and Koji to the jar. Place the lid of the jar on and twist it tightly shut. Shake the jar to mix the ingredients thoroughly. Place the jar in a warm, dark location, ideally about 77F (25C).
4. Shake the jar at least once a day or more to facilitate fermentation. Each time you do this, shake the jar with the cover tightly twisted on, and then loosen the lid to allow for a proper gas exchange. By the third day, you will begin to smell the scent of sake. Keep doing this for 16 to 18 days.
5. Filter the contents of the jar through cheesecloth. Pour your sake into a bottle or pitcher, and enjoy the fruit of your labor. Your sake will keep for 3 to 4 weeks. If you do not intend to keep the sake for longer than a month, pasteurization is not necessary and you can enjoy the fruits of your labor immediately.
Chocolate dipping is the act of dipping a piece of food into melted chocolate, then letting the confection cool so that it coats the item. When the food is dipped, part of it is usually left exposed; glazed oranges, for example, are dipped only halfway into heated chocolate.
Tempering
The process of preparing chocolate for dipping is called tempering. Tempering involves heating the chocolate to a certain temperature, cooling it, then heating and cooling it again so that it has the right consistency for dipping.
Presentation
Presentation is very important with chocolate-dipped items since you want them to look appetizing. For instance, dipped strawberries shouldn't have their stems covered in chocolate, and you want the confection to dry in an even coat without drizzles hanging off.
Types
Dipping can be done with dark, milk and white chocolate. However, each has a unique tempering process in which they are heated and cooled to different temperatures.
Time Frame
How long it takes to dip items in chocolate depends on how many of them you want to cover; the act itself only takes a few seconds. Preparing the chocolate is the most time consuming part of the process; it can take about 45 minutes to prepare it.
Potential
The sky is the limit on what you can dip into chocolate. Kiwis, bananas, cherries, crackers, cookies, pretzels, croissants and potato chips are a few examples.
Function
The purpose of dipping food into chocolate is to add another taste and texture to enjoy, or to bring out its flavor. It can also make the item more visually appealing.
A staple at most holiday events, lemon meringue pie combines sweet, creamy meringue with tangy lemon, making for a refreshing dessert, especially after a filling meal. Remembering the pans and appliances is just as important as the required ingredients. Ingredients can vary with each recipe.
The Pans and Tools
The size of the pie pan is up to you. Most lemon meringue recipes are for 9 inch pans. You'll also need a fork, whisk and rolling pin for whipping, creating pie crust edges and rolling out the dough. An electric mixer is optional.
The Crust
Pie crust ingredients generally consist of flour; shortening, butter or margarine; and salt. Water is needed to mix the ingredients together to make a dough texture.
The Filling
For the filling, use sugar, salt and cornstarch. After those are mixed together, add cold water and lemon juice. Egg yolks and butter or butter substitutes are usually added after this, with lemon zest added last.
The Meringue
The meringue is made with a mixture of egg whites and cream of tartar.
Substitutes
Sugar substitutes are best for those on a diet or with diabetic needs. Use lime juice and zest instead of lemon for a different, less tangy taste.
Chutney is a condiment used primarily in Indian cuisine alongside meat and vegetable dishes to counteract their spiciness. It is a mixture of chopped fruits or vegetables combined with sugar, vinegar or citrus juice, similar to a relish or salsa. One of the most common types of chutney uses fresh fruit to makes a sweeter version of the condiment. Making chutney is more of a method than an exact recipe because the ingredients vary depending on the chef, so use any type of fruit you desire.
Instructions
1. Peel the fruit and remove any cores, seeds or pits. Cut the fruit into small, uniform squares-- approximately 1/2 inch pieces--and transfer them to a large mixing bowl.
2. Sprinkle the fruit with 6 tbsp. granulated sugar and 3 tbsp. vinegar.
3. Mix the fruit gently with a wooden spoon until all of the fruit pieces are evenly coated with the sugar and vinegar. Cover the top of the bowl with plastic wrap.
4. Leave the covered chutney at room temperature for 1 hour if you plan on serving the chutney the same day. Transfer the covered chutney to the refrigerator for up to 24 hours if you want to eat it at another time.
5. Stir the chutney gently before serving it. Make sure all of the sugar has dissolved into the fruit juice and no grainy sugar crystals remain. Serve the chutney spooned over spicy meat dishes.
Tags: covered chutney, sugar vinegar, with sugar, with sugar vinegar
If you love caramel popcorn, there are a couple of easy, quick and fun ways to make up a batch in your microwave. It literally takes minutes to supply your inner child---or your children or a group of friends---with a quick sweet treat.
Popcorn
You can air pop a couple of tablespoons of popcorn kernels and make about 3 cups, or you can use a ready-made bag.
Bowl
You want a nice, clean large bowl, preferably not metal. A ceramic, glass or even plastic bowl will work just great. Place your popcorn in the bowl, within reaching distance. Place just a dash or two of salt (sea salt is best).
Caramel
If you have those little square candies of caramel, you are in luck---this is the easiest way. Take a cup of caramel squares and mix with 3 tbsp. of cream or whole milk. Microwave for one minute, continually checking for boiling. You want the mix to melt and meld. Stir at one minute. If there are still lumps of unmelted caramel, heat at 30-second intervals and continue to stir. You may need to add more cream.
No Caramel, No Problem
If you don't have caramel, you can fake it if you have brown sugar and butter. Take 1/4 cup of butter and 1/2 to 2/3 cup of brown sugar, depending on how sweet you like it, and place the mix in a microwave-safe bowl. Heat for one minute on high. If the mixture is bubbling, it's perfect. If you aren't sure by looking, place a drop in cold water. If it automatically hardens, it's perfect.
Mix
While your caramel mix is hot, take a hot pad and pour your caramel over your popcorn. It's best if you use a spoon and gently stir the popcorn in a scooping motion so you gather the popcorn from the bottom of your bowl. After you finish pouring, add some popcorn from your bowl into the bowl you used for the caramel. The popcorn will soak up the extra bits and make some of the yummiest pieces.
Tags: brown sugar, caramel popcorn, popcorn from, your bowl, your caramel, your popcorn
Cheesecake is a favorite of many people and can be made in a hundred different flavors, styles and colors. A couple twists from a fresh lemon can turn your average New York cheesecake dish into a tangy, delicious treat.
Instructions
1. Combine crushed shortbread cookies and almonds in a mixing bowl. Melt 1/4 cup butter and stir it into the crumbs with a whisk.
2. Pour the cookie crumb mixture into a glass baking dish. Press down on the cookie crust mixture with your fingertips to even it out. Form the crust as thick you desire. Set aside.
3. Zest the lemons and set the zest aside. Combine cream cheese and lemon juice. Beat with an electric mixer until smooth. Pour in sugar, vanilla, eggs and sour cream into the bowl and beat until the mixture is fluffy.
4. Add the zest of the one of the lemons and beat the mixture on low until it is mixed in. Pour the mixture into the baking dish with the crust on the bottom.
5. Bake the lemon-flavored cheese cake in the oven at 350 degrees for 35 to 40 minutes, or until slightly brown around the edges only.
6. Cool the cheese cake for 10 to 15 minutes. While it is cooling, sprinkle the zest from the last lemon over the top of the cheese cake. Place into the refrigerator and let it cool for two hours.
If you have ever baked a cake for a special occasion and had it turn out lop-sided, you will need to make note of these tips. An uneven cake layer can ruin a dessert and make you have to start over from square one. Ideally, if both layers were uneven to the same angle, you could put them on top of one another and have a finished product that is square.
Instructions
1. Prepare the cake mix and pour it into the cake pans. Put the cake pans into the oven at the temperature required on the recipe. Be sure the pans are located in the middle of the oven rack and that the batter spreads evenly. Bake according to instructions.
2. Take the layers out of the oven. This is when you will notice if they have cooked evenly.
3. Put the cake layers side by side on the cabinet to decide if they are uneven by the same degree. If so, you can turn them upside down and put one on top of the other to make the cake flat where the layers meet.
4. Cut off the part that is higher with a long-bladed knife. Then, turn both layers upside down, putting the bottoms together. If the leveling with a knife works, you should have a flat cake top to work with.
5. Fill any uneven dips in the cake layer with extra frosting to make the cake layer.
6. Frost as desired and decorate until your heart's content.
Tags: cake layer, both layers, cake pans, make cake, uneven same
Xanthan gum thickens gravy without altering the taste.
Xanthan gum is a thickening agent, commonly used in gluten-free cooking. Use xanthan gum if you need to thicken gravy and do not have flour on hand, or if you are preparing a gluten-free meal. The process is similar, but not identical, to adding any other thickening agent to the gravy. To thicken gravy with xanthan gum, allow for at least 15 minutes after preparing the gravy. You can use xanthan gum to thicken any amount, or type, of gravy.
Instructions
1. Combine 4 tbsp. xanthan gum with 2 tbsp. hot water, for every 2 cups of gravy, in a small bowl. Whisk quickly until the thickening mixture is smooth.
2. Pour the thickening mixture into the saucepan containing the gravy, and whisk constantly. Bring to a simmer over medium-low heat and continue whisking for 5 minutes.
3. Add a second mixture of xanthan gum and water to the gravy and repeat until it reaches your desired thickness.
4. Pour the thickened gravy through a strainer to remove any lumps left behind from the xanthan gum.
5. Simmer the gravy for an additional 5 minutes before serving. Even with constant whisking, xanthan gum usually leaves small, dumpling-like lumps in the gravy.
Store cheese properly to inhibit the growth of mold.
Certain types of cheese contain ambient molds and natural, safe bacteria. These two ingredients are part of what helps cheese to reach its final stage. Even though it contains safe molds, the unsafe kind of mold can form on cheese, making it unhealthy and unsafe to eat. When properly stored, cheese will keep for a long time. Take care to maintain your cheese's condition in order to prevent the development of cheese mold.
Instructions
1. A clean refrigerator helps prevent mold growth on cheese.
Mix 1 tbsp. baking soda with 1 quart warm water in a bucket. Use this natural cleansing solution and clean cloths to clean and dry your refrigerator, including the cheese and meat drawer, if you have one. A dirty refrigerator is more likely to develop mold, which can transfer to your cheese.
2. Place newly purchased cheese in the refrigerator so it lasts longer. Left out for too long, cheese can get soft and moldy, making it unsafe to eat.
3. Store opened packages of cheese in an airtight plastic container with a lid. Make sure the container is clean and sealed tightly between uses to keep your cheese from being exposed to mold-causing conditions.
You live up north and bought too many oranges, or you live in an “orange state,” and your trees are throwing oranges at you. Either way, you just have too many oranges, and you hate to see them go to waste. Here are some of the things you can do with those extra oranges.
Instructions
1. Make orange juice out of the oranges. You can buy a hand juicer or an electric juicer. If you have orange trees, you probably want an electric juicer. You can have fresh orange juice every day. Orange juice can also be frozen, so if you don’t drink it fast enough, freeze it.
2. Make candied orange peels with the peels. You can also save the left over syrup to use on pancakes or fresh toast. To make the candied orange peel, you will need the peels from three large oranges, one teaspoon salt, three cups of sugar and some water. Cut the peel on each fruit into quarters. Pull the peel off in quarter sections. Slice the peel into ¼ inch wide strips. Cover the orange peels with the salt and water. Boil for 15 minutes. Pour off the water and add fresh water. Boil for 20 minutes. Change the water again and boil for 20 minutes. Drain. Cover with 2 ½ cups sugar and 1 cup warm water. While stirring constantly, simmer until all the syrup has boiled away. Be careful to not let the peels burn. Spread the peels on wax paper and roll in sugar. Let them dry and store in an airtight container.
3. Make juice pops. Add one part sugar to four parts orange juice and freeze in Popsicle molds or use paper cups. If you use paper cups, when the juice is partially frozen, stick a Popsicle stick in the cups.
4. Use orange segments for garnishes on salads, or make fruit salads with the segments.
5. Make potpourri. Cut of the peels. Simmer the peels, a cinnamon stick and a few cloves for a potpourri. You can also make orange zest by scraping the peels with a zester and using the zest in dry potpourri.
6. Make orange marmalade. For every orange, you will need 1 tablespoon water and ½ cup sugar. Cut the unpeeled orange and put in a blender with the water. Put the mixture in a saucepan with the sugar and boil for 15 minutes.
Tags: orange juice, peels with, candied orange, cups sugar, electric juicer, electric juicer have
For a drink with only a few ingredients, the martini nonetheless invites endless debate. Devotees passionately defend their own versions of this iconic cocktail. The type of liquor, the proper proportions of ingredients, ideal chilling methods and appropriate garnishes are all variables. While a classic martini contains gin, vodka is a common alternative. Some prefer vodka to gin for its clean taste, free of the flavor of gin's juniper berries. Fictional character James Bond is one of the most well-known fans of the vodka martini.
Vodka
Vodka, a strong, clear liquor traditionally distilled from potatoes, is the main ingredient in a vodka martini. A bartender adds approximately 2 to 3 parts of vodka to 1 part vermouth for a classic martini. An average version of this cocktail contains about 2 ounces of vodka, but some prefer to make their drinks a little stronger.
Vermouth
Vermouth is a fortified wine-based drink, infused with aromatic herbs and spices. Vermouth comes in dry and sweet versions; the vodka martini calls for dry, white vermouth. Some mixologists add up to 1 part vermouth in a vodka martini. A common alternative is to swirl vermouth in a glass and pour it out, leaving only a residue of vermouth behind. For a truly dry martini, a bartender may spray a mist of vermouth from an atomizer or omit it entirely.
Olive
Martini purists insist on the traditional garnish of an olive. Commonly this is a pimento-stuffed green Manzanilla olive, although upscale establishments may use less familiar varieties like Bella di Cerignola or Lucque olives. Some people request their martinis "dirty," meaning with a splash of briny juice from the olive jar.
Lemon Peel
The expression "with a twist" refers to a garnish of a strip of lemon peel. Remove a strip of lemon rind with a lemon peeler. Take care to only remove the yellow rind and not the bitter white pith.
Ice
Although some might not consider ice to be an actual martini ingredient, it imparts a strong influence over the flavor and perceived strength of the cocktail. Using crushed ice or shaking a martini vigorously melts ice faster, resulting in a milder tasting drink. For a cold vodka martini with an assertive kick, bartenders stir the ingredients with ice just until chilled, and then strain the drink.
Tags: vodka martini, classic martini, common alternative, martini bartender, part vermouth, strip lemon
Rennet, an enzyme found in the stomachs of young ruminants, is a key ingredient in the process of making cheese. Rennet is an animal product, and thus is inappropriate for people leading a vegetarian or kosher lifestyle. In these cases, alternatives to rennet are available for both home and commercial cheese makers.
Rennet
Rennet is an enzyme found in the fourth stomach of young ruminants (cows, sheep, and goats, among others) that allows these young animals to digest mother's milk. This enzyme curdles the milk, separating curds from whey and thus completing the first step in the process of making cheese. Today, rennet is available at the store in either tablet form or as a liquid. These products are created through a process that first creates a slurry of the stomach lining, then subjects the slurry to a chemical compound that precipitates the enzymes (mostly the enzyme rennin).
Traditional Rennet and Cheese Making
Traditionally, rennet was created by washing and salting the animal's stomach and allowing it to dry. The cheese maker would then snap off a small piece of the stomach and use this in the same manner that you use modern rennet tablets or liquid.
Cheese Making
Rennet, or some other source of enzyme that will curdle milk and separate curds and whey, is an absolutely essential step in the process of making cheese.
For successful cheese making, the first step is to inoculate milk with buttermilk or yogurt by adding the inoculant to warmed milk in a sterilized pot, covering with a sterilized lid, and leaving overnight to sit at room temperature (preferably about 70 degrees F). This lowers the pH of the milk and assists the rennet in breaking down a component of milk known as casein. The following morning, you again warm the milk and add rennet using a very careful measurement, as the wrong amount of rennet can ruin a batch of cheese. You allow the mixture to sit for an hour, or until curds and whey are separated completely. At this point, cut the curd (the solid part which rises to the top) into cubes without removing it from the pot and then heat it. The temperature to which you heat the curd determines whether a finished cheese will be soft or hard. The curd itself, with slight processing into smaller pieces, is often known as "cottage cheese."
Alternatives to Rennet
Rennet alternatives may be necessary for ideological reasons -- such as vegetarianism, veganism or kosher lifestyles -- or even for those who simply don't like the idea of "baby animal stomach" in their cheese. It is important to note that commercial cheese makers don't have to reveal whether the source of their rennet enzyme is artificially synthesized, is real rennet gleaned from a stomach, or is a non-rennet alternative. Thus, when shopping for cheeses, look for cheeses marked "vegetarian" or "kosher" to ensure that you are avoiding natural rennet.
Alternatives that can achieve the same result as rennet include vinegar and lemon juice. Other options are to acquire "vegetable rennet" made from one of several plants (thistle, nettle and mallow, to name a few), or "microbial rennet" acquired from mold. Genetically engineered rennet, which was never actually in the stomach of an animal but rather produced in a lab, is another possible (yet slightly creepy) option.
Tags: making cheese, process making, process making cheese, Alternatives Rennet, animal stomach
Indiana is known for its fertile soils, which make it a top-producing agricultural state. Vegetable gardens in Indiana also produce a fine product, as long as you tend them correctly. You can plant a garden for spring, summer or fall in Indiana. Knowing when to plant, when to harvest and care for your crops are among the most vital pieces of information to take into account when planning and tending your garden.
Instructions
Preparation
1. Plan your garden before planting. If you're planting a large garden with several varieties of vegetables, you need to plan where each crop will go. Draw the plan for better organization and preparation.
2. Prepare your soil. Although Indiana has very fertile soil, there is also an abundance of clay. Till your garden's soil and remove all weeds and rocks.
3. Add topsoil or other organic materials such as compost, clippings and natural fertilizer to your soil.
4. Order your seeds well before planting, if starting from seed. Start plants such as tomatoes and peppers indoors, or purchase young plants instead of seeds.
Planting the Garden
5. Group early harvest plants together in your garden. Examples include radishes and lettuce.
6. Plant tall plants at the north end, according to the Home Gardener's Guide from Purdue University. Planting at the north end prevents overshadowing the lower-growing plants. Examples include corn and tomatoes.
7. Leave room in your garden for timed planting. Timed planting allows for a constant harvest throughout the season. For example, plant quick-growing vegetables in groups every other week or so. Since these plants grow quickly, it is sometimes hard to harvest and use all of the vegetables before they go bad.
8. Water and weed your garden as needed. Weeds will choke out the vegetables, and Indiana's summers are known to go through periods of drought.
Planting a Fall Garden
9. Plan a fall garden to continue harvesting well past the typical gardening season. Indiana's cool temperatures in fall ease the burden of crops going to seed in the hot sun and pests are not as prominent, according to Purdue University Extension's Department of Horticulture.
10. Order your fall-harvest seeds when you order your spring seeds. This helps ensure the seeds are not sold out before you plant your fall garden.
11. Clear out any weeds or the leftover parts of your spring garden. You need to plant most fall garden vegetables before the middle of August, so you can harvest before damaging frost sets in.
12. Plant your seeds and transplants. Care for them as you would a spring garden.
Tags: your garden, before planting, Examples include, fall garden, fertile soil, Purdue University, spring garden
French onion soup is a perennial favorite that anyone can make at home. A simple soup, it gets its flavor from browning the onions very slowly. And everyone loves the topping of a hearty crouton with melted cheese. This recipe serves about four.
Instructions
1. Cut the onions in either a 1/2-inch dice or long strips about 1/4-inch wide. Most French onion soup recipes call for the strips, but diced onions can be easier to eat.
2. Heat a large saucepan on medium-high heat and add the oil.
3. When hot, add the onions and butter, stir together and cook.
4. When the butter has completely melted, lower the heat to medium-low and cook for about 20 to 35 minutes, stirring constantly. Be careful of the onions burning at this point; stir often, and lower the heat if necessary. The onions need to caramelize slowly. (For more information on this step, see "Caramelize Onions.")
5. When the onions are a deep golden-brown, add the flour and stir together. Cook 1 minute.
6. Stir in the chicken stock and marjoram, raise heat to high, and bring to a boil.
7. Lower heat and simmer 15 minutes.
8. Season generously with pepper and lightly with salt, and reserve.
9. While soup simmers, cut four thin slices from the loaf of bread, brush lightly with butter, and toast at low heat until dry.
10. Heat the broiler and ladle the soup into ovenproof serving dishes.
11. Lay a slice of toasted bread on top of each dish of soup, top generously with cheese, and place under the broiler to melt the cheese. Remove when the cheese is bubbly and browned in spots.
Tags: French onion, French onion soup, generously with, lightly with, lower heat, onion soup
The first step in choosing a wine to pair with food is to decide what you like. Everyone has different tastes, and there is no right or wrong. With that said, there are some wines whose undertones pair better with certain foods than others. Delicate whites get lost when paired with meat like steak and intense reds will overwhelm something simple like grilled shrimp. When serving wine with chicken pasta, the trick to a successful pairing is to forget about the chicken and focus on the sauce.
Cream Sauces
Lighter cream sauces pair well with a full bodied, fruity white like a Vouvray or Chardonnay. It can also be paired with a light pinot noir, a red wine known for its smooth taste of cherries and berries. The richness of Alfredo is nicely complemented by a light red like a Valpolicella Classico. The pancetta in Carbonara calls for a wine with a fuller body and some smokiness, like an Aglianico, a red wine known for being smooth and rich.
Oil Based Sauces
Oil based sauces, while not always heavy, have a feel that requires a more intense wine than many would expect. Try a classic, fruity red like Chianti; with its medium body and moderate to high acidity, it can stand up to, and cut through, the oil. Pesto needs a dry slightly spicy wine, which makes white Riesling a perfect complement.
Wine Based Sauces
Most wine based sauces in Italian cooking need the complement of a dry, lighter, yet fruity white wine like a sauvignon blanc or pinot grigio.
Tomato Sauces
Tomato has a very strong rich flavor that is mildly acidic, yet sweet. Pair these sauces with a fruity red like chianti to play up the natural sweetness of the tomato. Sauces that contain additional flavors, such as peppers, onion or mushrooms, need something bold and rich; a red like zinfandel fits the bill perfectly, with its deep berry flavors and complex character.
Choosing a wine to pair with chicken pasta dishes should not be a stressful experience. You don't need to be a wine connoisseur to make a good selection, nor do you have to spend a lot of money. There are many good wines out there for under $15 a bottle. Try a different wine with the same dish each time you serve it to find the blend of tastes you like best. Above all, enjoy yourself and have fun experimenting.
Tags: wine with, based sauces, fruity like, fruity white, pair with, paired with
1. Set the oven to 375 degrees F to preheat. Line large cookie sheets with foil. Spray with olive oil or a non-stick cooking spray.
2. Place the bread slices in the oven directly on the rack. Close the oven door and let the bread bake for 5 to 6 minutes. Turn the bread over and allow it to bake an additional 5 to 6 minutes until crisp. Use tongs to remove the toasted bread slices from the oven. Allow them to cool on a plate.
3. Break the bread into pieces and place in a food processor. Process until fine crumbs form. Add the salt, pepper and spices. Pulse to combine. Pour the mixture into a resealable plastic bag.
4. Beat the egg in a large bowl. Add the chicken pieces and stir well to coat them thoroughly with the egg.
5. Drop ten pieces of chicken at a time into the crumb mixture. Seal the bag and shake to coat the chicken evenly. Arrange the coated chicken pieces on the cookie sheets. Continue until all the chicken is coated.
6. Spray the chicken lightly with olive oil or cooking oil. Bake 15 to 20 minutes until golden brown, crispy and cooked through. Serve the nuggets hot (but not too hot) with dipping sauce.
In 2009, women almost take fertility drugs for granted. Anyone who has trouble having a baby knows that there are specialists and treatments available to help her and that the success rates today are quite high. Fertility drugs and treatments have not always been readily available, though. In fact, the first steps toward modern fertility miracles began more than 80 years ago.
The 1920s and 1930s
Before fertility drugs reproductive hormones were discovered. First, estrogen, the female hormone, was discovered in 1923. In 1935, the male hormone testosterone was discovered. These were key to the progress toward modern fertility treatments.
The 1940s and 1950s
The first synthetic hormones intended to increase fertility were created. By the 1950s, people were anxiously waiting for science to catch up to the demand for fertility help.
The 1960s
The ovary-stimulating drugs Clomid and hMG were made available in the United States in the 1960s. These drugs improve the likelihood of ovulation by up to 80 percent and chances of conception by up to 40 percent.
The 1970s and 1980s
In the 1970s and 1980s, fertility drugs were introduced to stimulate ovulation for egg retrieval, and the first "test tube babies" in Europe and the United States resulted in live births.
The 1990s and Today
Fertility drugs became almost commonplace during the 1990s, and by 2002, nearly 12 percent of married women of child-bearing age had used some form of fertility drug treatment.
Tags: 1970s 1980s, fertility drugs, modern fertility, toward modern, toward modern fertility, United States
Fried, sauteed, or just plain peeled, shrimp is a staple of American cuisine. But before you can do anything with shrimp, you have to peel it. Follow these steps.
Instructions
1. Decide how you are using the shrimp. If you are going to fry or scampi the shrimp, then you must remove the shell prior to cooking. If you are going to broil it or serve it as shrimp cocktail, then leave the shell on for preparation.
2. Remove the head if it isn't already removed when you purchase shrimp at the store. Simply pinch the head and twist. It will pop right off. Discard the head.
3. Grip the feet, hold the shrimp so that it is facing away from you and pull toward one side. This will remove the shell in one piece, leaving the meat of the shrimp exposed.
4. Hold the tail in one hand and in the other hold the newly exposed body. Give the shrimp a good yank and the tail and the body will separate. Discard the tail. You will be left with the meat of the shrimp.(Note: some recipes require you to keep the tail on.)
5. Take out the vein which runs along the back of the shrimp body. If the vein is left in, it may provide a nasty gritty taste. Take a paring knife, run it along that vein (you can't miss it, it's black compared to the light color of the shrimp's meat). Push along the back of the shrimp with your fingernail. Remove and discard the vein.
Tags: along back, along back shrimp, back shrimp, meat shrimp, remove shell
Blending food colorings together can produce brown food coloring.
You can achieve the color brown for food coloring in many different ways. One technique is to blend existing food colorings together. Another technique is a more natural process. Either way, the result will be similar.
Instructions
Dyes
1. Mix equal parts red and green food coloring.
2. Vary the amount of each color to achieve the desired shade.
3. Add additional color for more specific shades. For instance, adding a touch of orange and green will create a tan-like brown, while a warm, rich brown can be achieved by adding a touch of yellow. If the color looks too gray or black, add more red or yellow.
Coffee
4. Put 1 cup of instant coffee in a glass or enamel pan and add 1 cup of water.
5. Place the mixture over medium-high heat and bring to a boil.
6. Turn the heat to medium and simmer for 30 minutes.
7. Remove it from the heat. Cool and strain the mixture wiht a very fine-mesh strainer or coffee filter. Make sure no grounds fall through.
Cocoa and Tea
8. Follow the same method for making brown food coloring from coffee, but use 1/2 cup of cocoa or 10 teabags instead.
9. Omit the straining step; there are no grounds to strain out.
10. Understand that the color or shade of brown will vary.
Tags: food coloring, brown food, adding touch, brown food coloring, colorings together
You can bake all kinds of breads on your grill, even if you own an inexpensive charcoal grill. Bread baked on a grill can be as light as bread baked traditionally, but also has a delicious grilled taste. The easiest bread to start with is a basic flatbread, which you can use as a pizza crust or an accompaniment to any meal. Read on to learn more.
Instructions
Make the Dough
1. Mix together the warm water and sweetener. Sprinkle the yeast over the water and set aside in a warm place for 10 minutes or until the yeast is frothy.
2. Stir together the flour and salt in a large bowl. Add the yeast mixture and 2 tbsp. of olive oil and combine.
3. Add just enough water to make the dough firm and pliable.
4. Knead the dough briefly on a lightly floured surface for no more than 5 minutes. Form the dough into a ball.
5. Oil the bowl with the remaining olive oil and place the dough in the bowl. Rotate the dough to lightly coat it with oil.
6. Cover the dough with a damp cloth or with plastic wrap. Set in a warm place to rise for 30 minutes.
Grill the Bread
7. Preheat the grill. Leave a gas grill on high for 10 minutes to preheat, or wait until the coals are gray and ashy in a charcoal grill.
8. Form the flatbread dough into rounds while the grill preheats. Divide the dough into four parts and roll each one to between ? and 1/8 of an inch thick. Brush one side lightly with olive oil.
9. Prepare the grill for the flatbread. For a gas grill, turn it down to low; for a charcoal grill, move coals to one side so you can indirectly grill the bread.
10. Place the flatbread rounds on the grill, oiled side down, and close the cover. Check the bread after 2 minutes. The bottom should be lightly browned. Grill for 1 to 2 more minutes if it is not yet browned.
11. Brush oil on the top of the bread and flip it to cook the other side. Close the grill and check again after 2 minutes.
12. Remove flatbread from the grill and serve. You can also top it with ingredients for a pizza or an open-faced sandwich.
Tags: charcoal grill, dough into, after minutes, warm place
Jello shots are not new. No, they are a favorite among party goers as they are easy to make, even easier to serve and are sweet and delicious going down. Just when you thought there was no possible way to make a Jello shot better, spark a match and make flaming Jello shots for a surprising serve.
Instructions
1. Mix up a batch of your favorite Jello according to the instructions on the box; however, you may want to add a touch more sugar to counter the taste of the alcohol. Replace 50 percent of the required water with a strong alcohol, such as Everclear or Sambuca. Use a candy thermometer as you heat the mixture, making sure that it does not get hotter than 135 degrees F, or you will destroy the alcohol content.
2. Fill the bottoms of a number of paper souffle cups with whipped cream while you allow the liquid Jello to cool. Once at room temperature, but before the Jello begins to harden, fill the souffle cups about halfway with the flaming Jello mixture.
3. Place your Jello shots into the refrigerator until firm. Remove the Jello shots from the fridge at least an hour before serving so that they can reach room temperature, making them easier to light.
4. Scoop the shots out of the souffle cups with a spoon, placing them whip cream side down onto a heat proof container. You can place the shots into glass shooters, onto a small plate or into a larger pint glass; however, take care after lighting the shots, as the glass will heat quickly. Additionally, it is a good idea to heat the container slightly, as quickly changing temperatures can crack or shatter the glass.
5. Use a long stick match to carefully touch a flame to the top of the Jello shot, setting it on fire. Make sure you light your flaming Jello shot just before serving, or all of the alcohol will burn off and the Jello will begin to melt. Blow out the flame and shoot down the Jello.
Tags: Jello shots, flaming Jello, Jello shot, souffle cups, before serving, cups with, room temperature
Fish sticks can easily be made at home. Not only is it a healthy meal, but a child can very easily help you make their dinner. Buying more than enough fish can give you the chance to make your own fish sticks and freeze them for another day. While frying fish sticks is always an option, baking them in an oven is a much healthier way to enjoy this tasty meal.
Instructions
Make Fish Sticks
1. Preheat the oven to 400 degrees if you want to bake your fish sticks, and spray your baking pan with cooking spray.
2. Cut the cod into fish stick size pieces. You could even cut them into fun shapes for children or into nuggets to change it up. Make sure each piece is the same size so they are cooked evenly and thoroughly.
3. Put the bread crumbs and milk each in their own medium sized bowl.
4. Dip each piece of fish into the milk first. Then, roll the fish around in the bread crumbs until it is evenly covered.
5. Place the pieces of fish on the baking pan and spread them out so they aren't touching.
6. Bake the fish in the oven for 45 minutes or until they are crispy brown.
7. Frying fish sticks is another option. Heat a skillet with cooking oil over medium-high heat and fry a couple of fish sticks together, turning them once, for about ten minutes or until they're golden-brown.
Tags: fish sticks, your fish sticks, bread crumbs, each piece, Make Fish
Chervil is a member of the parsley family, yet has a stronger aroma than parsley. Its name comes from the Latin word that means "festive herb" or "herb of joy." Start some joyful cooking by incorporating this flavorful and versatile herb into your favorite recipes.
Instructions
1. Add chervil after dishes are prepared. Cooking the chervil will destroy the delicate flavor that is part anise and part parsley. Many French dishes contain chervil, as the flavor subtlety enhances other herbs.
2. Use chervil along with chives, tarragon and parsley. This combination is called "Fines Herbes" in French cooking and is used to season many dishes. The herbal blend is the basis for ravigote sauce, which is served over fish or poultry.
3. Fancy up your cooking by adding a little chervil to salads, omelets and scrambled eggs and even mashed potatoes. If you want to impress others at a luncheon, serve cream cheese and herb sandwiches with just a sprinkling of chervil for a warm, subtle flavor.
4. Garnish creamed soups with chervil. The peppery licorice flavor should be added last so that the flavor is not lost before serving. Simple creamy potato soup can become exotic when chervil is added just before serving.
5. Combine chervil with spring vegetables like asparagus. Chervil is a springtime herb and naturally goes with other spring foods like baby carrots and green beans, spring greens and new potatoes.
6. Become the resident gourmet chef by adding a little chervil to your condiments. Chervil and cream cheese is a perfect spread for a bagel. Experiment by making some chervil butter. Preserve the chervil from the garden by adding it to white wine vinegar. Oil and vinegar is much more flavorful, and not more fattening, when chervil is added.
Tags: adding little, adding little chervil, before serving, chervil added, cream cheese, little chervil, when chervil
Green, smooth and tasty, guacamole is a staple food in Latin American cuisine. Akin with its rich flavor, guacamole has an equally rich origin.
What is Guacamole?
Guacamole is a green sauce made primarily from avocados with additional ingredients depending on the region of Mexico.
The History of Guacamole
The use of guacamole dates to the times of the Aztecs, an indigenous group that populated much of Mexico. The origin of the word guacamole comes from the Aztec phrase ahuaca-mulli, which translates roughly to avocado sauce. The Aztecs believed guacamole could be used as an aphrodisiac.
Guacamole and Aztec Diet
Because guacamole is naturally high in fats, proteins and vitamins, it served as a power food of sorts to fuel the arduous lifestyle of the Aztecs. Guacamole, because of its content of "good" fats, helped natives maintain cardiovascular health--benefits that can still be reaped today.
Guacamole and Europeans
The Spaniards who colonized Mexico immediately came to love guacamole and the avocado fruit itself. Guacamole eventually became a staple food among sailors known as "poor man's butter" or "midshipman's butter."
Uses for Guacamole
Traditionally, guacamole was used as a condiment for meat or a spread for tortillas. Now guacamole is used as a spread on just about anything: hamburgers, hot dogs, bread and sandwiches.
With a few nonfat ingredients, you can make your own fat-free ranch dressing.
Two tablespoons of regular ranch dressing can contain 150 calories -- up to four and a half times the amount of calories in the salad itself. But before you resign yourself to munching on dry lettuce, try making your own fat-free ranch dressing. There are numerous ways to create this low-calorie alternative using a yogurt or mayonnaise base and a packaged dressing mix. You can even mix up your own spice mix to share with friends.
Instructions
Packaged Mix
1. Combine one cup nonfat plain yogurt and one cup nonfat milk for a yogurt-based dressing. To create a mayonnaise base, mix 2/3 cup each of nonfat mayonnaise, nonfat sour cream and nonfat milk.
2. Add a one-ounce package of ranch dressing mix.
3. Mix with an electric mixer until the dressing is smooth.
4. Add salt and pepper according to taste.
5. Chill in the refrigerator at least 30 minutes before serving. It will yield 2 cups, or approximately 20 servings of ranch dressing.
Homemade Mix
6. Combine 2 tablespoons of parsley, 1 teaspoon of dried dill, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of dried basil and 1/2 teaspoon of pepper in a small bowl.
7. Prepare a dressing base as described above.
8. Add the spices to the base and mix with an electric mixer until the dressing is smooth.
9. Add salt to taste. Stir the dressing well.
10. Chill the dressing in the refrigerator at least 30 minutes before serving.
Tags: ranch dressing, before serving, dressing smooth, dressing smooth salt, electric mixer, electric mixer until
Leftover mashed potatoes serve as the basis for potato patties.
Potato patties are an ingenious and delicious way to transform leftover mashed potatoes into a new dish. These are especially good to make after a big holiday dinner if you have lots of excess spuds. While they are tasty just as is, you can customize these potato patties by adding chives, cheese and bacon, and topping them with sour cream to make "loaded" potato patties.
Instructions
1. Mix cold, leftover, mashed potatoes with chopped onion and an egg. If you have a lot of mashed potatoes and the mixture seems very dry, add an additional egg. The mixture should be moist, but not as runny as a batter.
2. Coat a frying pan with cooking oil. Heat the oil on medium-high heat. Add about a tablespoon of unsalted butter to the pan, swirling the butter around as it melts.
3. Drop the potato mixture by spoonfuls into the hot oil in the pan.
4. Cook the potato patties until brown on one side. Turn patties over gently and brown the other side. Drain on paper towels. Season with salt and pepper to taste.
High-protein canned items should be a staple of stored food.
Setting aside a stash of food is a simple way to be prepared for emergencies. The Federal Emergency Management Agency (FEMA) recommends storing enough food and water for three days, but survivalist experts often recommend setting aside provisions that will last you weeks to account for a worst-case scenario. Either way, the focus is on foods that provide a balance of nutrients, stay edible over the long run, and take up as little space as possible.
Instructions
Planning
1. Locate your long-term emergency pantry in a cool, dry, dark area. Basements are great choices, as are large closets and garages.
2. Measure and note the exact size of your storage space. Before you can decide on what to store, you need to be realistic and determine exactly how much physical room you have to dedicate to food storage.
3. Layout the space for access. Plan where you'll put large stores of water, where you'll store cans, and where you'll store boxes or bins. Install shelving as necessary.
Selection
4. Water is the most important thing you can store.
Store water first. The human body can survive weeks without food, but can only go a few days without water. FEMA recommends setting aside a gallon per person, per day. This can take up a lot of space if you're creating a long-term stockpile. Limit the amount of water you need to set aside by stockpiling water purification tablets, a gallon of bleach, or a portable water purifier such as backpackers use.
5. Stock up on carbohydrates. In the event of a crisis, you'll get most of your calories through carbohydrates such as grains, pasta and rice. Look for bulk quantities. Carbohydrates should account for about 50 to 60 percent of the foods you put in long-term storage
6. Store canned meat and beans, which are excellent, long-lasting sources of protein. Protein bars are also useful sources for protein and other essential dietary needs. Expect protein sources to be about 25 percent of what you store.
7. Supplement with dried foods such as dried milk, powdered eggs, dehydrated fruits and vegetables, or dehydrated ready-to-eat meals. All are ideal space-saving long-term food items. Include dried beans as space allows, which take up less space than canned beans, but the tradeoff is that you'll have to use water to cook them.
8. Set aside salt, pepper, garlic powder and sweetener such as sugar or a sugar substitute. Include your favorite spices. Tasteless food can be demoralizing. Include olive or corn oil for cooking and flavoring food.
9. Box up basic food preparation tools and utensils to store with emergency food supplies. Make sure you have a can opener, eating utensils, and a cup. Also store a gel-fuel or butane stove with backups of cooking fuel.
Stocking
10. Place water in a large plastic drum with a pump, in 5-gallon buckets, in gallon jugs or individual bottles, whichever fits best into the space you have available.
11. Containerize loose bags of rice, dried beans or packets of dried or vacuum-sealed foods. Keep them safe from vermin and insects by putting them in plastic or metal bins with sealable lids.
12. Organize cans and jars on shelves, lined up by type with labels facing forward, for easy rotation.
13. Rotate out the foods in long-term storage regularly, as you buy new food. This will keep your long-term stores from spoiling.
Potato puffs are a fun side dish to almost any meal. Kids especially love the potato puffs. There are several different potato puff recipes, but I am going to teach you make a basic and very tasty potato puff from scratch. Once you learn that, you can make potato puffs any way you like.
Instructions
1. Fill a pot 3/4 of the way with water and place on the stove. Turn the knob to high.
2. Get your potato peeler and peel your 5 potatoes. Give them a quick rinse in the sink and cut them up in to little cubes. Place your cubes in the pot of water and wait to boil. Once the pot boils cook your potatoes for 20 minutes.
3. Use your strainer to separate your potatoes from the boiling water when they are done cooking. Transfer potatoes to your mixing bowl.
4. Add milk, butter, salt, and pepper to your mixing bowl and mix until smooth. If the mixture is too thick add 1 tbs of milk at a time until you reach the consistency you like in regular mashed potatoes.
5. Place your potato mixture in the refrigerator overnight or until cool. That makes it easy to get your mashed potatoes to form a ball. They won't go if they are hot.
6. Once your potatoes are cooled off add the shredded cheese, garlic powder, and onion powder. Form into balls.
7. Dip your potato balls in to the beaten eggs and then coat with flour. This is done easiest when you place the egg mixture in a bowl and the flour in a bowl next to it.
8. Get out your frying pan and add oil. Wait for your oil to get hot before adding potato balls. Here is a trick to know if your oil is hot enough. Place a few droplets of water in to the oil and if they sizzle it's ready.
9. Fry potato balls until golden brown all the way around. Place on a plate with a paper towel to absorb the excess oil.
10. Serve hot!
Tags: your potatoes, potato balls, your potato, mashed potatoes, mixing bowl
Eggplant casserole is a flavorful dish that packs a healthy dose of veggies along with plenty of protein and lots of gooey cheese. For a departure from the usual green bean casserole, easy to make eggplant casserole is a perfect substitution. It may even become a family favorite. Read on to learn make eggplant casserole.
Instructions
1. Peel and chop eggplant.
2. Saute chopped eggplant in a small amount of canola oil until tender. Set cooked eggplant aside.
3. Brown the ground beef in a skillet. When meat is almost cooked add chopped onion, bell pepper, and celery. Cook meat, onion, bell pepper and celery until ground beef is cooked through and vegetables are crisp tender.
4. Add chopped eggplant, cheese and cream of mushroom soup to the meat, onion, celery and bell pepper mixture. Cook until the cheese is melted. Add salt and pepper to taste.
5. Add one beaten egg and 1/2 cup of buttery cracker crumbs. Mix well.
6. Pour eggplant casserole mixture into a 9 by 13 casserole dish.
7. Top eggplant casserole with remaining buttery cracker crumbs.
8. Bake uncovered for 30 minutes at 325 degrees.
Tags: bell pepper, eggplant casserole, bell pepper celery, buttery cracker, buttery cracker crumbs, chopped eggplant
Ground beef refers to meat from different parts of a cow that has been processed or "ground up." It is often made from less tender cuts, and extra trimmings from more popular cuts. The USDA claims that ground beef sold in the United States can have no more than 30 percent fat content, and must be inspected before hitting the shelves. Ground beef is a good base for several different dishes. Add this to my Recipe Box.
Instructions
1. Mix ground beef in a bowl with egg, breadcrumbs and your favorite spices to form patties for hamburgers. Make balls with your hands, and flatten out to ¼-inch to ½-inch thick patties. Cook in a saut pan or on your grill until they are cooked through.
2. Place ground beef in a saut pan and break it up with a spatula as it cooks. Drain the fat into a separate bowl, and add a bit of water and taco seasoning to make tacos. Let the water simmer until it has evaporated, leaving you with seasoned beef.
3. Add cooked ground beef to tomato sauce to go with spaghetti or other pasta.
4. Form raw ground beef into balls and cook slowly in a saut pan or in a 350-degree Fahrenheit oven to make meatballs for spaghetti and meatballs, sweet and sour meatballs or Swedish meatballs. Cook the meatballs all the way through.
Tags: different dishes, ground beef, ground beef, Ground beef
Once your wine is fermented and racked (cleared of sediment) to your satisfaction, it's time to bottle it.
Instructions
1. If the bottles are new and unused, rinse them with hot water and dry them. If the bottles are used, soak them in a cleaning solution recommended by a wine-making supply shop. Then rinse them with water and dry. Be sure the bottles are completely dry.
2. Prepare new corks by soaking them in water for 1 to 2 hours, then rinsing them several times with warm water.
3. Prepare used corks by soaking, boiling gently, then rinsing with hot water. Finish with a cold-water rinse.
4. Place the bottles below the wine container.
5. Insert the notched end of the siphon tube into the container of wine. Be sure the tube isn't touching the bottom of the container.
6. Suck on the other end of the tube until the wine begins to flow. Then insert the tube into a bottle.
7. Fill up bottles to 3/4 inch below the bottom of the cork.
8. Use a corking machine to insert the corks into the bottles. Corking machines can be rented from wine-making supply shops.
Tags: with water, corks soaking, rinse them, rinse them with, them with, them with water
This recipe imitates the milder hot sauces served at popular Mexican fast food places. When you make your own at home, the decisions you make about the amount of heat, the vegetables you use, and sweet or savory ingredients all contribute to the final product. Save your used sauce bottles for storing this spicy condiment and don't limit its use to burritos and tacos--add hot sauce to eggs, dash it into soups and spice up your steak.
Instructions
1. Set a medium saucepan with a heavy bottom over low heat. Add the tomatoes, garlic and onion. Cook for about 10 minutes, stirring occasionally.
2. Add the jalapenos, water, salt, cayenne pepper and vinegar. Cook for another 10 minutes, stirring occasionally.
3. Remove from heat and let the mixture cool to room temperature.
4. Place half of the mixture in a blender or food processor with a chopping blade. Blend until very smooth. Pour the sauce into a bowl and process the other half.
5. Pour sauce that you aren't using immediately into bottles or jars that have been washed and rinsed in very hot water. Cover and refrigerate. Use within two months.
Tags: minutes stirring, minutes stirring occasionally, Pour sauce, stirring occasionally
Make the meatballs while the tomato sauce simmers. For juicier meatballs, use ground turkey that has both light and dark meat. Note that this recipe is very low in fat: The meatballs have just 7.3 grams of fat per serving, and the sauce has 3 grams of fat. Serves 6 (1 c. sauce and 5 meatballs).
Instructions
1. Heat oil in large saucepan over medium-high heat.
2. Add onion, mushrooms, bell pepper and 6 of the crushed cloves of garlic. Saute 5 minutes.
3. Add wine, water, 1/4 c. parsley, sugar, oregano, basil, rosemary, 1/2 tsp. pepper, 1/4 tsp. salt, 2 bay leaves, tomatoes and tomato paste.
4. Bring mixture to a boil. Cover, and reduce heat to simmer 30 more minutes, stirring occasionally.
5. Preheat oven to 400 degrees F.
6. Combine turkey, breadcrumbs, Parmesan cheese, green onion, carrot, zucchini, remaining parsley, remaining 1/4 tsp. salt, remaining 1/4 tsp. pepper, egg white and remaining 2 crushed garlic cloves in a large bowl. Combine well.
7. Take handfuls of the turkey mixture, and form into 30 1 1/2-inch meatballs.
8. Place meatballs on a broiler pan coated with cooking spray.
9. Bake meatballs 15 minutes or until cooked through.
10. Prepare pasta according to box directions.
11. Drain pasta, and divide among 6 pasta bowls.
12. Stir baked meatballs into cooked tomato sauce, and ladle evenly over divided pasta. Serve.
A ripe avocado is very dark green or almost black.
Guacamole is a dip that primarily consists of avocados, lime juice and salt. Some recipes may also call for other ingredients such as tomatoes, garlic, fresh coriander and other seasonings. Guacamole is a common dip for tortilla chips and it may also be a topping for Mexican dishes. You can make guacamole at home and it's also commercially available in the refrigerated section of grocery stores. Guacamole is high in fat because avocados contain an amount of fat that is unusual for a fruit.
Instructions
1. Establish the serving size for guacamole. The website FitDay provides nutritional data for a typical guacamole recipe. The serving size is one cup, or 8 fluid oz. The specific spices in guacamole don't significantly affect its nutritional content.
2. Study the calorie content of guacamole. An 8 oz serving of guacamole contains a total of 368 calories. Fat provides 313 calories, carbohydrates account for 37 calories and protein contributes the remaining 18 calories. This provides 18.4 percent of a daily diet of 2,000 calories (the daily value, or DV).
3. Observe the carbohydrate and protein content in guacamole. It contains 17 g of total carbohydrates per serving, which includes 11 g of dietary fiber. This provides 6 percent of the DV for carbohydrates and 46 percent of the DV for dietary fiber. A serving of guacamole also provides 4.5 g of protein, or 9 percent of the DV for protein.
4. Examine the fat content in guacamole. A serving of guacamole has 34.8 g of fat, including 5.5 g of saturated fat and 29.3 g of saturated fat. This provides 54 percent of the DV for total fat and 28 percent of the DV for saturated fat. Guacamole contains no cholesterol.
5. Inspect the vitamin and mineral content of guacamole. It contains 1,369 mg of potassium per serving, or 39 percent of the DV for potassium. It also has 352 mg of sodium, or 15 percent of the DV for sodium. Significant vitamin content in a serving of guacamole includes 35 percent of the DV for folate, 32 percent of the DV for vitamin B6 and 32 percent of the DV for vitamin C. Additional nutrients in a serving of guacamole include 30 percent of the DV for copper, 28 percent of the DV for vitamin A, 22 percent of the DV for niacin and 22 percent of the DV for magnesium.
Many people are adopting eco-friendly policies at home. But if you own a restaurant, adapting earth friendly policies will not only gain you favor by your patrons, but you may even save some money.
Instructions
Making Your Restaurant Eco-Friendly
1. Lower your lights one hour earlier for dinner service than you would on a normal dinner service night. Light your candles at each table to create ambiance. Your diner's will appreciate the mood lighting and over time, your electric bill will be lower for the year.
2. Replace your plastic bags with paper bags. Today, scientists have warned the thin plastic shopping bags have been found in the stomachs of birds, sea turtles, sharks and fish. The bags block the animals ability to absorb nutrients and the die of malnutrition.
3. Replace your Styrofoam take out containers with eco-friendly corn based containers. They bio-degrade in a fraction of the time of Styrofoam. Contact your paper supplier to ask if they carry these products.
4. Check to see if the seafood you offer is sustainable. Your vendor should have this latest information or you can check the internet to find what fish are plentiful.
5. Place on the back of your menu all the steps you have taken to preserve our environment. This is not only wise space for the back of the menu but provides your diners with tips they can use at home.
Tags: dinner service, Replace your, Your Restaurant
Rice crackers are a change of pace from the saltines that are typically served with soups or salads. These rice crackers take some time to make, but they are gluten free, and you can add any flavorings or spices you want before baking. The parchment paper required for this recipe can be found next to the wax paper and aluminum foil in any supermarket.
Instructions
1. Combine the water, rice and salt in a large pot. Heat over high heat until boiling.
2. Turn the heat down until the mixture is simmering (barely boiling). Simmer for 45 minutes to one hour covered or until the rice begins to fall apart. Remove from heat and let cool.
3. Preheat the oven to 325 degrees F.
4. Layer the baking sheet with a piece of parchment paper.
5. Spoon or ladle the rice onto the parchment paper and spread very thinly with with spoon. The layer should be less than 1/4 inch thick. Look at the tips section for stir in spice ideas to be added to the rice before putting the rice on the parchment.
6. Bake for 45 minutes to one hour or until the rice cakes are browned and crisp.
7. Remove from the oven and let cool on the pan for one minute before breaking into pieces and setting on a baker's cooling rack to cool completely.
Tags: parchment paper, minutes hour, Remove from, until rice
Give your fudge a different flavor by including peanut butter.
Whether you are looking for a recipe to make treats for an upcoming bake sale or you want to give homemade edible gifts to friends and family members during the holiday season, make peanut butter fudge to impress all of your customers or recipients. You can get your children involved in making this recipe to spend some quality time together and teach them the basics of making fudge. The fudge pieces will stay fresh for up to a week if they are stored in an airtight container at room temperature .
Instructions
1. Butter the sides of a heavy 2-quart saucepan.
2. Add 1 cup of peanut butter and 8 oz. of unsalted butter to the pan.
3. Pour 2 cups granulated sugar and 2/3 cup milk into the saucepan.
4. Set the saucepan on a stove top burner and turn the heat to medium. Stir the mixture until the sugar dissolves and the mixture begins to boil.
5. Allow the mixture to heat up to 234 F.
6. Shut off the burner and remove the saucepan from the burner. Add 1/2 pint jar of marshmallow creme, one cup of semi-sweet chocolate chips and 1 tsp of vanilla immediately. Mix the ingredients well.
7. Pour the mixture into a buttered 9-by-9-by-2 inch baking pan.
8. Score your cut lines on top of the fudge. Allow the fudge two hours to set and cut it into 1 inch squares after it sets completely.
Popcorn is a favorite snack food of many people and it makes a great base for this delicious snack mix. The sweet and salty combination of this mix is sure to become a favorite. Snack mixes allow for personalization so feel free to add and subtract ingredients to suit personal preferences. With its white chocolate coating, this snack mix is great for meetings, parties and gift giving.
Instructions
Directions
1. Combine the popcorn, Cheerios, almonds, pretzels, and chocolate candies. This makes quite a bit of snack mix so you may need two large bowls to hold all the ingredients.
2. Melt the white chocolate chips and the vegetable oil. This can be done in a saucepan on the stove or even the microwave, but a double boiler makes the smoothest sauce. To make your own double boiler, simply have simmering water in a saucepan and lay a heat proof glass bowl on top. Be sure the bottom of the bowl does not touch the water. Stir the vegetable oil and white chocolate until smooth then take off the heat.
3. Pour the white chocolate mixture over the snack mix and gently toss to coat. Spread the mix out on two large baking sheets and allow to stand for two hours so the chocolate can set.
4. Serve the snack mix in serving bowls or place in containers to store. This mix will keep for two weeks in airtight plastic containers.
Turn a plain popcorn ball into a green holiday treat.
Christmas, St. Patrick's Day, Easter and Kwanzaa are all holidays that have green as one of their signature colors. Many people like to color-coordinate their snacks and treats for holiday gatherings and green is one of the easiest colors to create. Color coordinated popcorn balls can be made for your next holiday gathering by dyeing them an appropriate shade of green. Whether you make a light spring green for Easter or a deep shade of emerald for an Irish celebration, green popcorn balls will be a welcome surprise.
Instructions
1. Place a heavy saucepan on the stove over low heat. Put 1 stick of butter in the pan and allow it to melt slowly.
2. Mix the brown sugar into the melted butter. Stir it constantly until the sugar is completely dissolved. This should take about 2 minutes.
3. Drop the marshmallows into the pot and stir. Keep stirring without stopping until all the marshmallows have melted.
4. Remove the pan from the heat and immediately stir in drops of green food coloring. Begin with three drops and stir it in completely. Check the color and decide whether you want a darker shade or not. Add more color 1 drop at a time until you get the desired hue.
5. Pour the liquid over the popcorn in a large mixing bowl. Mix the popcorn and sweet liquid together, with a wooden spoon until the popcorn is completely coated.
6. Rub softened butter on your hands to keep the popcorn mixture from sticking to them. Pick up a handful of the popcorn mixture as soon as it is cool enough to handle. Form the mixture into a ball and set it on a waxed-paper lined cookie sheet. Form the rest of the mixture into balls, and set them on the pans. Add more butter to your hands as needed. Allow the balls to cool before serving.
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How you get a permit will depend on the state you live in and what type of event you are hosting. You need to stay within the legal boundaries of your location when providing alcoholic beverages for sale, or even for free, at a wine tasting event.
Instructions
1. Find out whether your wine tasting qualifies for a special-occasion permit. Special-occasion permits are for events, such as weddings, charitable fundraisers and community festivals. A permit like this is normally good for a week or less, depending on state laws.
2. Seek out your state's liquor-control board online. You can find state-specific instructions on apply for a license or permit to keep you in good legal standing in your area. You can find the appropriate State alcohol-control board at the Marin Institute website (see Resources below).
3. Take a look at local applications and permit requirements by accessing your state's website via USA.gov (see Resources below).
4. Check the requirements for frequency limitations on special-occasion permits. If you plan on hosting more that one tasting event, be aware that some states have varying rules regarding the number of special permits you can get throughout the year.
5. State where your event will be held when you contact your local board. The need for a permit depends on where your event will be held and whether you plan to sell the alcohol or serve it to your guests free of charge. If you are simply hosting a tasting party in your private residence, you need not worry.
6. Indicate on your application whether you will be using public streets during your event. If the event blocks access to any part of a street, you will need to get approval from the local municipal authority and attach it to the permit application.
7. Prepare a description of the room in which the wine tasting will be held. Some agencies will need the measurements of the room and a specific description about what it will be used for, such as storage, bottling and serving.
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