The mojito is a refreshing Caribbean beverage that has become even more popular in the last decade. While mint and raspberry may not be the first flavor combination that comes to mind, it is certainly interesting and will get your friends and family talking. The tart and sweet flavors from the raspberries match well with the richness of the rum and refreshing zing of the mint.
Instructions
1. Muddle the raspberry and mint In each tumbler, place 4 raspberries and 4 to 5 leaves of mint. Add to that 1 tablespoon of sugar. Muddle the mixture until the raspberries are completely crushed and the mint has been bruised.
2. Put the raspberry mojito together. Add ice to each tumbler till it reaches the top. Fill each glass tumbler with 3/4 cup of rum. Make sure there is room left at the top of each tumbler.
3. Mix the raspberry mojito. Empty each tumbler, one at a time, into the cocktail mixer to combine the ingredients, then pour them back into their respective tumblers. Do this until you have finished mixing each cocktail.
4. Finish and garnish the raspberry mojito. Add a splash of club soda to each tumbler and garnish with a whole raspberry. Serve immediately.
Ripeness of the avacado is one of the keys to good guacamole.
Spring is literally right around the corner, and with it Cinco de Mayo celebrations. The last thing you'll want to be without is a good guacamole recipe. Guacamole, which dates back as far as the ancient Aztec civilization, gained popularity in the United States in the 1950s, according to Devanie Angel, of easyguacamole.com. Other secrets to good guacamole is the ripeness of the avocado and the balance of ingredients.
Instructions
1. Mash avocados in a bowl using the potato masher. You can add a touch of squeezed lime if needed to soften. Again, the ripeness of the avocado is important. An unripe avocado is next to impossible to mash and does not have the flavor of a ripe one.
2. Add onion, peppers, and garlic into the bowl. Mix well into the avocado mix.
3. Add tomatoes and tomatillos.
4. Cut the lime in half and squeeze both halves into the guacamole mix. Add Tabasco and chili powder.
5. Add sour cream and fresh cilantro and mix well. Dip can be served chilled or at room temperature.
Roast turkey with pork and rice stuffing is a traditional dish served at Christmas banquets and family gatherings in China. Borrowing heavily from the typical American Thanksgiving holiday menu, this roast turkey with pork and rice stuffing recipe adds a few ingredients typically found in Chinese cooking, including soy sauce, coriander leaves and chopped cooked pork. Served with a crisp green salad or fresh sautéed green beans, roast turkey with pork and rice stuffing makes an exceptional meal for a special event, and can be a wonderful way to spice up traditional Thanksgiving meals.
Instructions
1. Wash the turkey under warm water and dry with a disposable kitchen towel. Place the turkey in a large roasting dish and rub the inside with the cooking sherry, salt and pepper. Melt the butter and brush over the outside of the turkey. Cover with plastic wrap or aluminum foil and let marinate in the refrigerator for 4 hours. Preheat the oven to 425 degrees F.
2. Heat the butter over low heat in a sauté pan and fry the onions until soft and translucent. Add the cooked pork and fry for 5 to 7 minutes. Stir in the chicken bullion cube that has been dissolved in water and cook for an additional 3 to 5 minutes. Add the coriander leaves, almonds, crumbled bacon and ham. Mix well and set aside to cool.
3. Stuff the turkey with the rice and pork mixture. Close the cavity by folding the flaps of skin inward and placing a skewer between them. This will keep the stuffing from falling out as it expands during cooking.
4. Remove the turkey from the baking dish, and place it on a rack in the oven. Put a baking tray with 1/3 cup of water under the turkey to catch the fat that drips off during cooking. You will use this to baste the turkey as it cooks.
5. Roast the turkey in the preheated oven for 3 hours. The turkey should be a light brown color; reduce the heat to 350 degrees F and cook for an additional 45 minutes, or until the turkey is golden brown. Baste the turkey with the fat that collects in the baking tray every 15 minutes during the cooking process.
6. Remove the turkey from the oven once the skin is golden brown and lightly crispy. Set aside for 20 to 25 minutes to cool before slicing.
Tags: turkey with, during cooking, pork rice, turkey with pork, additional minutes
Tofu often comes in plastic packages, swimming in water.
With very few exceptions, you should always drain tofu before using it in a recipe. In fact, you should drain tofu unless the recipe explicitly tells you not to. In egg salad (or imitation egg salad) tofu adds a nice texture and nutritional bonus. Wet tofu makes the salad runny and more difficult to eat, not to mention higher in sodium thanks to the tofu juice runoff.
Draining Tofu
Those in a hurry can simply open the package and pour out the tofu juice, while cooks with more time should pour out the juice and let the tofu sit on paper towels for 10 to 20 minutes before adding the tofu to the salad. Some recipes recommend gently pressing any extra liquid out of the tofu.
Moisture
Egg salad is supposed to have a moist and creamy texture. The texture comes from the moisture of the hard-boiled eggs and tofu, the mayonnaise or vegan substitute, and the mustard, but none of these ingredients should be watery.
Tofu Salad
Starlife on the Oasis Caf in Seattle offers a menu with vegan and vegetarian versions of soups, salads and sandwiches. Norah Grace states that she always drains the tofu for Starlife's tofu salad because the tofu juice would make the salad too soupy, causing it to soak through the bread on sandwiches. In Grace's experience, customers tend to return soggy sandwiches and demand a free replacement.
Why Add Tofu?
Some people add tofu to egg salad to increase the protein content while cutting down on the fat. Vegans and the cholesterol-conscious skip the eggs and mayonnaise altogether and make imitation egg salad using only tofu (with the right amount of Dijon mustard and spices). The cooking website The Happy Herbivore reports that tofu salad tastes better than the real thing.
These explanation will help you learn more about wines, how they tend to taste to people, what flavors you can find and help you learn about what flavors you like. It is not difficult as many people think to learn the tastes of wine. This will show a simple list of common flavors in wines and tell them apart from other flavors.
Instructions
1. When starting to learn about wine tasting, one of the first and easiest steps is to raise a glass of wine, swirl the wine and then breathe in the aroma. This is something that many people see others doing without understanding why. This step often tells more about the wine than an actual taste. Many of the delicate shades of the wine such as pepper, violet, mint and such cannot actually be deduced with the tongue. These flavors all come the sense of smell, which is why wines do not taste as good when the taster has a cold, allergies or some other reason they cannot smell. The nose is one of the most important aspects in tasting wine.
2. When someone swirls wine in their glass, they stir the wine molecules up into the air, so when it is inhaled there are enough molecules as possible into the nose. These wine molecules go past the cilia, which is part of the nose the blocks dirt and dust. Once past the cilia, the wine molecules settle into the olfactory bulb, based on each particular smell. The two olfactory membranes are just under the bridge of the nose and are about stamp sized. This is how someone can smell things like cinnamon, licorice, vanilla and chocolate. It is not that there is chocolate chips in the wine, but that a certain group of chemicals in the wine are identical to that of say a piece of chocolate.
3. Most people can smell up to ten thousand smells, but as we age, our sense of smell deteriorates and things like smoking can also harm the olfactory bulb sensors. There are seven main types of smells a nose can pick up: camphor, ethereal, floral, musk, peppermint, pungent and putrid. Once armed with this knowledge, it will be a new challenge before drinking your wine, to swirl the wine and see what that you can sense to learn more about wine tasting.
4. These are some of the more common smells that are associated with wines.Berries: Blackberry, Raspberry and StrawberryFruits: Apple, Apricot, Banana, Black Currant, Cherry, Citrus, Fig, Lychee, Mango, Melon, Orange, Peach, Pear, Plum and RaisinFlowers: Lavender, Rose, VioletPlants: Grass, Oak, Tea, Tobacco and WoodNuts: Almonds, Hazelnuts, Walnuts and General NuttinessSpices and Herbs: Black Pepper, Cinnamon, Cloves, Licorice, Mint and VanillaVegetables: Asparagus
5. Sometimes this list seems to be a bit overwhelming. There are several ways to help people learn to recognize these smells from other smells. Several companies have started packaging together sample oils with a variety of the normal smells associated with certain wine colors. This is useful for those who are looking for a simple way to understand certain smells. Other ways people have used are tasting wines with foods. This is why a lot of fruits, cheeses and meats are used in wine tasting.
6. Often a problem people have problems figuring out the smells and aromas. An easy way to figure out smells is to do a wine tasting with yourself or with friends. Get together and have a wine tasting with wines that are similar in their flavor groups. Ask your local wine dealer or liquor store to see what type flavors they have. Say if you get a set of wines that have a fruity flavors, print out a chart of fruity flavors and have them nearby for the tasters. Also bring several types of fruits that are in the wines you are trying. Eat the fruit and then sip the wine with the fruit flavor in it. This often helps people taste the flavor more clearly and also help remember the combination of flavors.
Tags: wine tasting, about wine, more about, wine molecules, about wine tasting, associated with
With meat-based soups such as gumbo, grease that floats to the top is unhealthy and unnecessary. By skimming the fat off, you can reduce your meal's total calories without losing any of the flavor. You can purchase a soup skimmer at any cooking store or use common utensils you already have in your home.
Instructions
1. Cook your gumbo completely. Only when the soup is finished cooking will the meat have released all its fats. Once all the fat is released, you'll be able to skim it off the top of the gumbo.
2. Use a soup skimmer to take the grease off the top of the gumbo. These contraptions are available at any cooking store, and are mesh spoons that trap grease in the wire without losing any broth. Skim the top, then rinse the skimmer. Repeat until no fat is sitting on the top of the gumbo.
3. Use a ladle to remove excess fat if you don't have a skimmer. Fill the ladle only until the top layer of grease flows in. Dipping too deep will cause you to lose broth. Dump out the collected grease.
4. Fill a measuring cup with soup. Take the measuring cup over to the sink and with a spoon, skim off the top layer of grease. By using a measuring cup, you are less likely to lose large amounts of soup. When all the fat has been skimmed off, pour the broth back into the pot of gumbo.
Tags: cooking store, layer grease, soup skimmer, without losing, your gumbo
Caramel apples are a Halloween staple. These treats combine healthy apples with the sugary goodness of caramel, some with nuts and chocolate for additional layers of flavor. Of course, if you've made a delicious batch of caramel apples but don't expect guests for a few hours (or few days) you will want to take all the possible precautions to preserve the apples.
Tin Foil
If you made your caramel apples in the morning and expect guests in the evening, you will want to protect the treat from elements which might cling to the sticky caramel such as dust, hair or even flies. If you only have a few hours, putting them in the refrigerator is not recommended because they will harden and you will most likely not have enough time to soften them up. Instead, cover them with tin foil. This will protect the caramel apples from the dirt and debris while not heavily sticking to the caramel (which is what plastic wrap would do). Keep covered until your guests arrive.
Refrigerate
After your party you may find yourself with several caramel apples left. You won't want to leave them out overnight, because the apples will begin to grow soft and eventually overly ripe. To prevent this you will need to keep them cold and limit the air flow around the apples. This time you will want to cover the tray of candy apples with plastic wrap and place them in the fridge. Because the caramel will harden in the refrigerator, it will not be overly sticky, which will keep the caramel apples from clinging to the wrap. This is a great way to preserve your snack for a few days. Remove the apples from the fridge a few hours before snacking. This will allow the caramel time to slightly soften.
Freezer
If you made too many caramel apples and know you won't finish them before the apples go bad, you will want to freeze them. This will prevent the fruit from aging. In this case you will need to use individual resealable plastic baggies for each apple. This will keep air from touching the caramel apples when they are in the freezer. If air touches the caramel it will become freezer burned, which ultimately may ruin the apple.
Make sure to give the apples plenty of time to thaw after you remove them from the freezer. If you pull them out in the morning, by dinner time they will be back to room temperature and ready for devouring.
Tags: caramel apples, will want, apples from, This will, apples will, apples with, caramel apples
Use Gouda cheese in interesting and tasty recipes.
If you're wondering what to have for lunchtime in the short hour break you get from work, save time and bring your own nutritious and delicious wrap made with Gouda cheese. Use your favorite ingredients to make a healthy snack that won't make you feel guilty while leaving your taste buds thanking you. Prepare your wrap the night before in just a few minutes and wrap it up making it ready to go in the morning.
Instructions
1. Lay out a wrap flat against a plate or the counter. Use a regular tortilla, tomato basil or wheat wrap, depending on your taste preference.
2. Sprinkle the wrap with a light drizzle of your favorite dressing, such as a raspberry vinaigrette or Italian.
3. Place two or three pieces of smoked turkey, ham or roast beef over the dressing.
4. Shred or thinly slice your Gouda cheese and place it on top of the meat.
5. Cover your meat and cheese with shredded lettuce, sliced tomatoes and finely chopped onions if desired. Add 1/3 cup of diced red bell pepper for extra flavor.
6. Fold the wrap in half and then grab one end and pull it under while pulling back to create a pocket. Fold over each side to cover the pocket and then fold the whole thing over once more to secure.
7. Eat it cold or bake it in the oven for about 10 minutes at 350 F. Slice it diagonally across the middle and enjoy.
Some customers can upgrade a Walmart Credit Card to a Walmart Discover Card.
In 2005, Walmart entered into an agreement with Discover to create a Walmart Discover card. This move gave Walmart a competitive position against MasterCard and Visa, while giving Walmart customers another credit option. Just as with other credit decisions, the decision of whether or not to upgrade you to from a Walmart card to a Walmart Discover card is made individually. There are two paths you can take in attempting the upgrade.
Instructions
1. Call Walmart credit. With your Walmart card on hand, call 1-877-294-7880 -- the number in 2011 -- and speak to a customer service representative.
2. Ask for an upgrade. Both cards are issued by GE Consumer Finance, so in some cases, a customer service representative will be able to upgrade your Walmart account to a Walmart Discover account and send you a new card. In this case, your Walmart card will no longer be valid.
3. Fill out a new application. If a customer service representative tells you that you cannot upgrade your Walmart credit card over the phone, then you will need to fill out a new application for a Walmart Discover card. You can do this at a Walmart store or online at walmart.com/cp/Credit-Cards/632402.
4. Wait for a decision. After a short time, you will receive an approval or a denial of credit. This can take as little as 30 seconds if you completed an online application. If your credit history is not long enough, you have late payments or any other red flags appear on your application or credit report, you may be denied the Walmart Discover card. This is true even if you have a Walmart credit card.
5. Strengthen your credit rating. If you are denied a Walmart Discover card, take steps to strengthen your credit rating and then apply again. Make all payments on time for several months, especially payments on rent or mortgage and on revolving credit like credit cards. Pay down your balance as much as possible if you carry a balance. Use your credit cards for small purchases and pay them off immediately. Reapply in several months.
Tags: Walmart Discover, Discover card, Walmart Discover card, your credit, your Walmart, customer service, customer service representative
Surprise the chili pepper lover in your life by creating a chili-themed gift basket. Don't worry; it's simple to make a gift basket. All you need to do is fill a container, box or basket with items revolving around your theme. Remember there are many different types of chili peppers you can include in your gift basket.
Pot of Chili
Busy people will enjoy receiving a pot of chili gift basket which allows them to eat chili without expending the time it normally would take to make it from scratch. Simply fill a stockpot with two jars of pre-made chili, chili peppers, tortilla chips, a couple of wooden spoons and two potholders decorated with chili peppers. Add a book about chili peppers, an apron featuring chili peppers and a spoon rest shaped like a chili pepper to complete the basket.
Red Hot Picnic Basket
Give friends and family members red picnic baskets after you have filled them with pistachios seasoned with chili peppers, honey with chili peppers and chili flavored beef jerky. Fill a jar with the ingredients needed to make biscuits; tie a card with instructions on make the biscuits around the neck of the jar. Finish the basket by hot-gluing a red chili pepper garland around the basket.
Fresh Chili
Place fresh ingredients into a basket and give them to your favorite chili lover to encourage him to experiment with a variety of ingredients in hopes of making a great pot of chili. Include poblano, cayenne, chipotle, jalepenos and jabanero peppers, onions, tomatoes, chopped steak, sour cream and cheddar cheese. Print several chili recipes onto cards and insert them into the basket. The recipes will offer new ways to use the basket's fresh ingredients.
Chili Bag
Introduce the hot pepper lover in your life to a multitude of chili-infused products to inspire her to step outside of the box with her chili usage. Start with a canvas bag as the base or container and fill it with bars of chocolate flavored with chili peppers, dried chili mango slices, a jar of chili bean sauce and paste and a decorative glass container which you've filled with vinegar and red chili peppers. Write down the different ways the flavored vinegar can be used when cooking to complete the basket.
Chili Garden
Allow your chili loving friend access to fresh chili peppers all year round by creating a chili garden gift basket. Just purchase or build a window planter and fill it with a bag of potting soil, a watering can and packets of anaheim, ancho, banana, cherry, jalepeno and serrano chili pepper seeds. Complete the basket with books featuring chili peppers like "The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking," by Dave DeWitt and Paul W. Bosland, "Grow the Best Peppers: Storey's Country Wisdom Bulletin A-138," by Weldon Burge or "Chile Peppers," by the Brooklyn Botanic Garden.
Tags: chili peppers, gift basket, with chili, chili pepper, with chili peppers
1. Make pizza dough and roll it out to the size of your pizza pan. You can also use a store-bought pizza shell the size of your pan.
2. Place the dough shell on the pizza pan and microwave the shell for 2 minutes on high. This will begin the browning of the shell.
3. Remove the shell from the microwave and begin assembling the topping on the shell. Start with the pizza sauce and work up with the ingredients, putting the cheese on top.
4. Return the pizza to the microwave and cook on high 3 to 5 minutes or until the cheese has completely melted and the entire pizza is hot.
If You Don't Have a Specialty Pan
5. Place a regular pizza pan on the stove top and heat the pan on high until very hot.
6. Carefully lay the pizza shell on the pan and let cook for 2 minutes. This will brown the bottom of the pizza shell.
7. Remove from the heat, using hot pads, and assemble the pizza ingredients.
8. Use a hot pad to hold the pizza pan and slide the pizza from the pan onto a microwave-safe plate or platter.
9. Microwave the pizza on high for 3 to 5 minutes until the cheese has melted and the pizza is hot.
Tags: pizza shell, high minutes, high minutes until, minutes until, minutes until cheese
Inlagd Sil is a traditional Swedish dish. It is herring pickled with vinegar, spices and onions. Herring has been a staple of Swedish foods for centuries. In countries with cold, dark winters like Sweden, fishing is very difficult, so salting, smoking and marinating preserved fish like herring is a necessity. Making Swedish Inlagd Sil is a moderately easy task if the below steps are followed.
Instructions
1. Soak the herring fillets in milk for 12 to 24 hours to desalt them. Once the herring fillets have been desalted, rinse them and pat them dry. Cut these fillets into 1/2-inch pieces.
2. Combine the water, light brown sugar, apple cider vinegar allspice, caraway seeds, mustard seeds and peppercorns together. Bring this mixture to a boil on the stove. Make sure the mixture cools completely. This will be the pickling solution.
3. Cut the red onions, carrots and horseradish into thin slices. Put the desalted herring, red onions, carrots, horseradish, dill and bay leaves in a jar.
4. Pour the pickling solution onto the herring, onions, carrots, horseradish, allspice, bay leaves and peppercorns in the jar. Make sure all of the ingredients are completely submerged in the pickling solution. Cover the herring mixture and refrigerate. Be sure to let this soak in the refrigerator overnight or for up to two days before eating.
Making your own home-made buttermilk dressing is an inexpensive alternative to buying prepared dressing from the supermarket. It's lower in sodium and calories, with each serving containing only 440 milligrams of sodium and 60 calories. This recipe yields approximately two servings of home-made buttermilk dressing, which can be served any place you would normally serve traditional salad dressing.
Instructions
1. Peel and chop one small clove of garlic using a sharp kitchen knife and set aside. Cut the lemon in half and squeeze approximately 2 tbsp. of juice from one half into a small mixing bowl. Set aside.
2. Combine the mayonnaise and buttermilk in a second small mixing bowl using a wire whisk until thoroughly mixed. Add the chopped garlic and lemon juice and whisk again.
3. Add the parsley, salt and curry powder to the buttermilk mixture. Whisk to combine and then taste. Add more salt and/or curry powder to taste, if desired.
4. Transfer the buttermilk dressing to a plastic airtight container. Place in the refrigerator to thicken for at least 30 minutes before serving.
5. Stir the dressing and serve as desired. Store any leftovers in the refrigerator for up to three days before discarding any unused portion.
Tags: curry powder, home-made buttermilk, home-made buttermilk dressing, Make Buttermilk, Make Buttermilk Dressing, mixing bowl, salt curry
Body oils can be absorbed quickly and maintain the skin's moisture if applied after bathing. Edible, flavored body oil is preferable because the skin will naturally absorb the oil. Making your own body oil product means you are nourishing your skin with nutrients and tailoring the chemistry to your specific needs.
Instructions
Research
1. Carrier oils have different properties that react in a unique way to your body type. Many Ayurvedic recipes can give you a template for edible massage oils, but the best way to design the perfect combination is by trial and error, as your interests will change. Be diligent when mixing essential oils about recording the measurements and combinations. Know what you're blending into your body oil to ensure that any reaction is identifiable.
2. After selecting the kinds of carrier oils and essential oil blends, sanitize the containers. Glass containers are ideal. Boiling the containers in water for a few minutes will eliminate bacteria. If you use a cleaner, rinse thoroughly to ensure that there is no cleaning residue left on the container to mix with your body product. Lids and containers need to sanitized. If you discard a combination of carrier and essential oil, you must sanitize the container again before reuse. Never return oil to the stock bottle.
3. Dried herbs from your garden can work to infuse the body oil with scents and tastes. Mold can grow into the oil if there is any moisture in the plants when you immerse them into the carrier oil. Drying herbs in the hot sun, or in a warm oven readies them for infusion. Again, research the plant properties before attempting to apply your oil. Know what herb you are drying. Label the product as it infuses for up to six months.
4. As you mix the carrier oils with essential oils, start with small amounts like a few drops. It is not possible to remove the essential oil if, after mixing, the taste is too strong. Each taste/scent is a matter of preference. Mixing the oils to experiment collectively and recognizing your favorites creates a superior product.
5. Body oils will cure within any time frame of one day to one week. Avoid leaving the oils in the sun or a hot storage area. These homemade products do not have any preservatives. Date the body oil and discard after one year.
Tags: your body, Body oils, body product, carrier oils, ensure that, essential oils, Know what
Here is a simple but classic method for that Southern delight, fried chicken. This recipe uses a flour coating rather than batter. Makes four servings.
Instructions
1. Put flour, salt, pepper, paprika and cayenne pepper in a plastic bag. Shake to mix.
2. Add cut-up chicken pieces, with or without bones, to bag. (Smaller pieces cook more quickly, so consider cutting each breast half in two.) Shake to coat chicken with the seasoned flour.
3. Heat 3/4 inch oil in a heavy frying pan (preferably cast-iron) over medium-high heat, until it gets to 350 degrees F. Use a 2-inch-deep pan if possible to reduce spatters.
4. When oil is hot, shake any excess flour off the chicken and add the pieces to the pan a few at a time. Don't allow the pieces to touch in the pan. Fry the chicken in batches if your pan won't hold them all with space to spare.
5. Cook the chicken pieces for about 10 minutes per side. Regulate the heat as the chicken cooks, keeping the oil temperature below 375 degrees - use a deep-frying thermometer to the check the temperature.
Why pay extra for a can of salted, shelled peanuts? Salted peanuts made from raw nuts at home taste fresher than those sold in stores. Purchase in-shell raw peanuts in bulk to save even more money. Salt and roast only the amount of peanuts you need within a week and store the rest of the raw peanuts in their shells in an airtight container in the freezer for up to one year. Commercial producers make salted peanuts by soaking the legumes in their shells in a salt solution inside a vacuum, causing the salt to get pulled into the peanuts through the shell. Dry roasting the nuts dries out the water, leaving behind crisp, salted peanuts in their shells. By omitting the vacuum, you can replicate this process at home. This technique works best with the porous shells of peanuts (a type of legume) rather than the harder shells of true nuts like almonds or walnuts.
Instructions
1. Combine the water, peanuts and salt in the saucepan.
2. Cover the pot and let the peanuts soak overnight in the brine.
3. Drain the peanuts in a colander and transfer to a mixing bowl.
4. Preheat the oven to 350 F.
5. Toss the peanuts with the oil and the remaining 2 tbsps. salt.
6. Spread the peanuts onto the baking sheet and roast in the oven for 35 to 40 minutes. Note that the soaked, in-shell salted peanuts require 10 to 15 minutes longer than unsoaked, raw peanuts. Let them cool completely before serving.
Tags: salted peanuts, their shells, peanuts their, peanuts their shells
If you enjoy eating pasta, you may feel ready for a new type of noodle. Ramen noodles are a Japanese noodle that add a new taste and texture to your soups. Ramen noodles are also an excellent accompaniment to a main meat or fish dish. With little effort you can make your own ramen noodles by hand.
Instructions
1. Combine the flour and salt in a large bowl.
2. Make a well in the center. Add the water and eggs and mix it with the spoon. Mold it into a solid ball of dough.
3. Allow it to sit for 30 minutes.
4. Dust a table or counter liberally with flour. Roll the dough with a rolling pin on the floured surface. Roll it until the dough measures 1 centimeter (roughly 1/4 inch) thick.
5. Slice the dough into thin strips measuring 1 centimeter wide. Move the strips a bit and sprinkle flour over and around each strip so that the strips of dough separate easily.
6. Roll several strips together into a nest or leave the strips laying straight on the table.
7. Leave the strips to rest for 2 to 3 hours.
8. Fry the strips, ensuring that they brown lightly on each side. Let them cool.
9. Bring a pot of water to a boil. Add one tsp. salt.
10. Drop the noodles into the boiling water one by one and let them cook for 5 minutes. Drain and serve.
Tags: noodles hand, ramen noodles hand, your ramen, your ramen noodles
Rad nar, like pad see yew, is a rice noodle dish with a soy-based sauce. The main difference is the texture of the sauce. While pad see yew sauce is meant to just barely coat the noodles, rad nar sauce is more like a soupy gravy. Rad nar is often eaten as comfort food, and no wonder: this dish is warm, soft and quite satisfying.
Instructions
Prepare Your Ingredients
1. Mince the garlic.
2. Clean and chop the broccoli or other leafy greens. Make sure to remove the tough, woody stalks (or large center veins, if using collard greens). Make the pieces about 2 inches long.
3. Slice the meat into 1-inch pieces.
4. Coat the meat with tapioca flour or cornstarch. Do this by either tossing together in a bowl or in a plastic bag.
5. Mix 1 tbsp. of tapioca flour or cornstarch with the water in the measuring cup and set aside.
6. Make the sauce by mixing the soy sauce, oyster sauce and sugar in a small bowl. Set aside.
Make the Rad Nar
7. Put 4 tbsp. of oil in the wok and heat.
8. Add the noodles and cook for about 5 minutes, tossing them constantly. If you like, you can add some extra soy sauce (1 or 2 tbsp.) to the noodles to give them some color.
9. Pour the cooked noodles into a large bowl and set aside.
10. Put the remaining 2 tbsp. of oil in the wok and heat.
11. Add the minced garlic and the meat to the pan and cook until the meat is browned on the outside.
12. Add the water and flour mixture, making sure to stir constantly while doing so.
13. Add the mixture of soy sauce, oyster sauce and sugar.
14. Season with a little salt and pepper.
15. Let the mixture come to a boil, then reduce heat and let cook until the meat is done.
16. Check the consistency of the sauce. If it is too thick, add more water. If it is too thin, add more flour. Remember that you may have to adjust the seasoning after you do this.
17.Add the Chinese broccoli or other greens and cook until just wilted. You want the veggies to stay a little crunchy.
18. Put the noodles on a plate and spoon the sauce over them.
Tags: cook until, aside Make, bowl aside, broccoli other, cook until meat, flour cornstarch, greens Make
Decanting port allows the wine to breathe, bringing out all its flavors.
Decanting wine is a process where the wine is poured out of its original bottle and into a glass or crystal container. This process allows the wine to aerate, bringing out all of the infused flavors and making the wine more aromatic. Decanting port and older red wines also removes the sediment, which is very displeasing to taste. There are four basic decanter styles that lend themselves well to port wine.
Traditional Port Decanters
These decanters are made in the classic "admiral's style" shape -- a wide round bottom with a long, thin neck, which lends itself to staying secure on table tops during sea voyages. Traditional port decanters are made from glass rather than crystal. The long neck present in these decanters allows you to gently pour the wine out of its original bottle slowly down the curved sides of the glass container, which is supposed to keep the port wine from "bruising." Some types of traditional port decanters also come with a removable filter on top to help keep sediment from rushing out of the original bottle when it is poured.
Crystal Decanters
This style of decanter traditionally is not meant for the long-term storage of port wine. Typically, crystal decanters are meant to be used at the time the bottle of port has been opened and is ready to drink. Many types of crystal decanters are available on the market, but it is best to use one that comes in the admiral's style shape of a traditional glass port decanter rather than one that is designed more for use with spirits.
Ships Decanters
This style of decanter is very similar to a traditional port decanter. The main difference is the bottom, or body, of a ships decanter typically is made with more of a squared than a round shape. The wide base and long, narrow neck of a ships decanter lends itself well to allowing a freshly decanted bottle of port wine to breathe, which brings all of the infused flavors to the surface and provides a more enjoyable tasting experience.
Hoggett Decanters
This style of decanter is also known as a "hoggit" decanter. Hoggett decanters have a narrow top and wide bottom just like traditional port and ships decanters. The main difference is Hoggett decanters are placed into a wooden base before being put down on a table or counter top. This comes from an old tradition of drinking port wine where the decanter is removed from the base and passed around to everyone at the table, which makes sure no one "hogs" the wine.
Tags: port wine, Decanters This, Decanters This style, original bottle, style decanter
Parsnips are root vegetables that can substitute for carrots in many recipes due to their close relationship.
Parsnip crisps are a healthy vegetable snack that's easy to make, and they are an alternative to store-bought chips and crisps that filled with grease. Although many people fry parsnip crisps, a healthier and less caloric way to make them it to bake the parsnip strips in the oven. These oven-baked crisps can be served as a snack or for various occasions and holiday gatherings.
Instructions
1. Preheat the oven to 350 degrees.
2. Wash the parsnips and use a potato peeler to peel them.
3. Shave thin strips of parsnips from the root with the potato peeler. Place the strips into a bowl.
4. Sprinkle three tablespoons of olive oil onto the parsnip shavings and toss the parsnips. All surfaces should be covered with oil.
5. Lay a non-stick baking sheet on a flat surface and place the parsnip strips on the baking sheet.
6. Place the sheet into the preheated oven and bake for approximately 10 minutes. Use a wooden spoon to turn the strips every few minutes until they are light brown and crispy.
7. Remove the crisps from the oven and slide the non-stick baking sheet onto a countertop. Lift the crisps from the baking sheet with a fork and place them on a kitchen roll.
8. Drizzle sea salt onto the parsnip crisps while they are still hot and fresh out of the oven.
9. Allow the crisps to cool. Serve them or store them in an airtight container.
George Washington just might have known about the benefits of cherries when he chopped down the cherry tree. Cherries have myriad health benefits eaten raw, frozen, consumed as a juice or taken as an extract.
Significance
Cherries are used to fight inflammation, allergies, hay fever, gout and arthritis. They are also useful in preventing muscle soreness and in the recovery from strenuous exercise and workouts.
Benefits
Science Daily published a report on June 23, 2006 by Declan Connolly, professor at the University of Vermont, along with researchers at New York's Nicholas Institute of Sports Medicine and Athletic Trauma and Cornell University, that found cherry juice, made with a high concentration of cherry extract, to be beneficial in preventing muscle soreness and to aid in boosting muscle strength.
Considerations
Raw cherries and cherry extract both work in the reduction of muscle soreness and in reducing inflammation. One to two cups of raw cherries pre-workout keep energy levels up and insulin in check, and cherry extract works post workout when mixed with protein, to get to muscles for recovery.
Features
Raw cherries and cherry extract both offer anti-inflammatory benefits, help fight free radicals, and neutralize uric acid. Cherry extract is more concentrated and is more similar in functioning as an anti-inflammatory drug, an antihistamine and certain anti-asthma drugs.
Potential
Eating raw cherries can help lessen the severity of inflammatory conditions including arthritis and gout. It may also decrease the severity of cardiovascular disease or cancer as reported in a study by the USDA.
Theory
Raw cherries and cherry extract both provide many health benefits, and both can alleviate pain and symptoms that accompany many inflammatory conditions. Life is not just a bowl of cherries anymore, it also is an extract.
Portobello mushrooms are simply full-sized brown crimini mushrooms.
When it comes to mushrooms, it doesn't get any bigger than the portobello mushroom. This giant mushroom has a meaty texture that makes it ideal to use as a replacement for meat in many recipes, and also as part of a hearty vegetarian dish. One popular way to prepare portobellos is to stuff them with a meat or vegetarian mixture. Sausage and breadcrumbs are more traditional stuffings for portobello mushrooms, but many varieties of stuffed mushrooms include other vegetables.
Instructions
1. Rinse the portobello mushroom under cold water and pat dry with a paper towel.
2. Scrape out the gills from the underside of the mushroom caps and cut off the the stems. This is where the stuffing will go.
3. Prepare your chosen stuffing for the mushrooms. You can place just about any semisoft food into the mushrooms, including ground meats, sausage, grains such as rice and quinoa, vegetables such as spinach and bell peppers, and any cheese you prefer. Season and cook any meats and saute vegetables to soften them.
4. Drizzle olive oil inside of a baking dish to coat the bottom and place the portobello mushrooms into the pan with the underside up.
5. Spoon the stuffing mixture you created evenly into the portobello mushrooms so that it is overflowing slightly. Top with you favorite cheese if you would like.
6. Baked the stuffed mushrooms in the oven at 350 degrees Fahrenheit for about 25 to 40 minutes, or until the mushrooms are tender and the stuffing is lightly browned.
Las Vegas offers accommodations of different sizes.
Las Vegas is a mecca for travelers seeking the chance to make a bundle at the casinos and party in style. If you are traveling with a family or a group that totals more than four people, you will not have trouble finding suite accommodations in the city, because plenty of options are available.
Trump International Hotel Las Vegas
Trump International Hotel Las Vegas has over 1,200 suites and penthouse suites that have Italian marble bathrooms with whirlpool tubs. Many suites on the property can accommodate four or more people, having been designed with celebrities and their entourages in mind. Some suites feature large gourmet-style kitchens, and private chefs can be requested. Property amenities include swimming pools with cabanas, a fitness center, business center, car service, concierge service and a European-style spa that offers services such as facials and massage.
Trump International Hotel Las Vegas
2000 Fashion Show Dr.
Las Vegas NV 89109
702-982-0000
trumplasvegashotel.com
Four Seasons Hotel Las Vegas
Four Seasons Hotel Las Vegas offers 424 guest rooms and suites, including 86 suites that can accommodate four or more people. Each room and suite on the property is outfitted with amenities such as a safe, stereo system, down pillows, desk, tiled bath suite with high-end bath notions, flat-panel television and Wi-Fi Internet. Property amenities include hot tubs, a swimming pool area with sunning deck and private cabanas, a spa that offers beauty and massage treatments, large fitness center with cardio equipment and free weights, and a business center. The hotel offers private meeting rooms, event spaces and on-site restaurants.
Four Seasons Hotel Las Vegas
3960 Las Vegas Blvd. South
Las Vegas, NV 89119
702-632-5000
fourseasons.com
Palms
The Palms has 703 rooms and suites and over 95,000 square feet of casino space. Many rooms and suites at this hotel can accommodate over four people. The popular television show "The Real World" was filmed here at one point, and the suite used in the show is available for rent. Rooms and suites on the property can include custom-designed furniture, lounge areas, kitchens, hot tubs, living rooms, pool tables and home theater systems. Property amenities include a large swimming pool, gym, business center, on-site restaurants, nightclubs and a number of retail shops.
Palms
4321 W Flamingo Rd
Las Vegas, NV 89103
702-942-7777
palms.com
Tags: Hotel Vegas, amenities include, business center, Four Seasons, Four Seasons Hotel, International Hotel
There are many ways to enjoy Las Vegas and what it offers.
Las Vegas is not a city where you need to enjoy gambling to have a good time. Nevada's largest city is more than just casinos. To have a great trip to Las Vegas, diversify what you do. Don't just hang out in a casino. Soak up the city. There are many points of interest off the strip or away from downtown.
Instructions
1. Tour your surroundings. You can take a bus tour around the city and learn about its history. Fly by helicopter out to the Grand Canyon. Drive southeast to Lake Mead and take in the Hoover Dam. At night in the Stratosphere Casino, go up to the observation deck and see the lights of the city.
2. Take in a show. Not every show in Las Vegas costs an arm and a leg. There are shows available for budget-conscious travelers; those who aren't worried about spending limits; and everyone else in between. Look for deals when you are making travel arrangements because some agencies offer reduced prices on show tickets.
3. Package everything together. The great recession of 2008-09 reduced demand for travel to Las Vegas, so to lure you back to travel packages may not be as expensive as you would think. Finding a deal on airfare, hotel and rental car packaged together substantially lowers the overall cost, leaving you with more money to spend on meals, souvenirs and other Vegas specialties.
4. Shop around. There are plenty of places to purchase souvenirs; outlet malls abound in Vegas. Shops with lower-price merchandise and shopping malls with chain stores and higher-end products are all over the city. The strip and downtown areas also offer shopping opportunities and places to enjoy meals.
5. Gamble and win. Casinos hope to keep all of your money, but the occasional jackpot is hit at all casinos across the Vegas area. The thrill of hearing the bells go off and seeing the machine go wild is what you want experience when playing. Enjoy the casino games in moderation. Set a budget and stick to it.
Give your pasta some pizazz by adding signature Greek flavors.
When it comes to cooking, pasta is a universally beloved dish. Too often, however, we tend to limit ourselves to tried and true classic Italian recipes. Delicious though those are, sticking to the basics can make mealtime a rather dull affair. For those brave enough to branch out, infusing your pasta with the flavor and freshness of Greek cuisine enhances your cooking repertoire.
Meat Dishes
If it's a hearty meal you're after, try pairing a well-prepared cut of meat with a flavorful pasta. Pan sear Greek pork sausage and combine it with a mix of blue cheese, Parmesan and oregano. Greek-style lasagna, another meat-based dish made with your choice of beef or lamb, will serve several diners and, with feta, Parmesan and cheddar cheeses, makes for a simple but balanced meal.
Vegetarian
Greek vegetarian dishes present an exciting challenge for even the most amateur chef. Discover the richness of fresh, seasoned and carefully prepared vegetables by experimenting with sides such as baked eggplant or cauliflower stifado, which is made with garlic, tomato paste and rosemary, and serve it with your favorite pasta.
Pasta Salads
Few salads excite the palate the way a Greek salad does. The combination of cucumber, feta and olives in mixed greens creates a nuanced blend of sweet, sour and fresh tastes. Add some tricolor fusilli or penne to the mix and you've got one masterpiece of a pasta salad. Be adventurous in your preparation; adding spices such as rosemary or basil will give the salad extra pop.
Seafood Pasta
Surprise the seafood mavens in your life with a uniquely Greek dinner that fuses a traditional pasta with the taste of the sea. Try an octopus and pasta bake that is sure to be the highlight of any dinner party. Slow cook the octopi then season with garlic, chili, cinnamon and all-spice. Serve with macaroni pasta for a healthy meal.
Tags: made with, pasta with, with garlic, with your, your pasta
Sunflower seeds make a tasty and nutritious snack that provides plenty of unsaturated fats, is high in protein, and a good source of vitamin A. There is an art to drying fresh sunflower seeds that, while not difficult to learn, is important in order to remove the tough outer shell. Once dried, sunflower seeds can either be eaten raw or roasted and salted for more crunch and flavor.
Instructions
1. Harvest fresh sunflower seeds after the flower heads turn brown and begin to wilt or droop. The seeds will be fat and juicy, while the outer coating or shell is black with a white stripe. The seeds will feel hard to the touch.
2. Cover each sunflower with a paper bag once the petals fall off, which is usually in the late fall. This keeps birds away from the seeds as they begin to dry and also catches any seeds that may fall. Let the sunflowers sit for a couple weeks with the paper bags covering them to allow the the seeds to dry.
3. Cut the sunflower stems to 1 foot in length. Remove the bag, hold over a bowl or other container, and run your hand over the dried flower head to remove all the seeds.
4. Roast the sunflower seeds, if desired, to add more crunch. Spread the sunflower seeds in a single layer on a cookie sheet. Place in a 350-degree-F oven for about 15 to 20 minutes. Remove from the oven and sprinkle with salt for added flavor. Allow to cool completely and then store in an airtight container for up to one month.
Tags: sunflower seeds, fresh sunflower, more crunch, seeds make, seeds that, seeds will
Many people wonder whether Caesar salad's origins lie with Julius Caesar, or it acquired the name some other way. While a man named Caesar played a role in the salad's invention and popularization, he was not the famous Roman leader.
Time Frame
Caesar salad is a 20th century invention, well after the time of Julius Caesar, who lived from about 100 B.C. to 44 B.C., according to the Columbia Encyclopedia. Food History website states that the Caesar salad was first created in Tijuana, Mexico, in the 1925, when a chef created the salad out of what little ingredients he had left to feed some hungry customers, a group of American pilots.
Potential Inventors
Credit for inventing the salad usually goes to Caesar Cardini. Snopes website attributes the salad only to him. However, the salad is also sometimes attributed to his brother, Alex. The Food History site raises this possibility. Caesar and Alex ran the restaurant where Caesar salad was first served.
History
Food History reports that Caesar salad was originally called aviator salad in honor of the pilots for whom it was prepared, but as it grew in popularity both brothers began calling it Caesar salad.
Tags: Caesar salad, Caesar salad, Food History, Caesar salad first, Julius Caesar
Dehydrating vegetables is a method that has been used for years for food preservation. Lately, it has become a popular snack and low-fat alternative for many people. Dehydrated vegetables can be used in recipes or stand well alone. Learn these steps so you can dehydrate vegetables properly and efficiently.
Instructions
1. Choose the vegetables that you want to dehydrate. Bear in mind the vegetables that are easiest to dehydrate are; zucchini, beans, beets, broccoli, mushrooms, onion, peppers, potatoes, carrots, corn and cauliflower. However, almost all vegetables are suitable for dehydration.
2. Properly clean the vegetables and avoid using soap or other harsh products. Simple water should be sufficient. Slice the vegetables of your choice into about 1/4-1/8 inch pieces for easy dehydration.
3. Pick the most convenient method of drying available to you. Know that the most common methods are sun drying, oven drying, and using a dehydrating machine.
4. Preheat the oven if oven drying to under 200 degrees if possible, or if using a dehydrator the temperature should be at least 150 degrees. Place the vegetables on a window sill if your preferred method is sun drying; however, allow for 2-4 days for proper dehydration and watch for bugs and adverse weather conditions.
5. Allow your vegetables to dehydrate anywhere from 6-16 hours depending on the level of heat of your method of dehydration. Check your vegetables for moisture to determine how long to continue to dehydrate. Your vegetables will be tough or crisp with no moisture or softness on any of its parts.
6. Store your dehydrated vegetables in an air tight, moisture free container. Use plastic freezer bags or jars as they typically shut out air the best.
If you love wine and are building a great collection, but don't have a vintage cellar in which to store all the bottles, do not refinance your home to afford such a place. A simple closet, preferably located in the interior of your home or in your basement, is all you need to prepare an ideal place for your wine. With a few inexpensive pieces, you can design an area that will both store and protect your beloved wines.
Instructions
1. Install shelves in the closet, if they are not already there. Place dividers on the shelves if you want to delineate between different wines.
2. Lay your wine bottles on their sides on the shelves, with the necks facing you. Place wines you want to age for a while on the bottom and stack bottles you want to consume sooner on top.
3. Write the grape varietal and vintage, and any other information you wish, of each wine on a gift tag. Hang it from the neck so you don't have to pull out a bottle to know what it is. Furthermore, write the date you want to drink it so you know when to pull it out.
4. Set up a humidifier on one of the middle shelves and set it to 60 to 70 percent.
5. Set up a portable air conditioner, to keep the closet between 50 and 60 degrees, if it is not in a basement or cool area of the house.
6. Keep the door closed, as sunlight can be damaging to wine. If the closet is big enough to walk in, set up a lamp with an incandescent light bulb. Walk in, turn on the lamp and shut the door while spending time in the closet.
Once you've made your own gravy from turkey drippings, you will never settle for canned or packages gravy again! This homemade gravy is great served over mashed potatoes and turkey. Leftover gravy can be used as the base for soups, creamed turkey, turkey pot pie, or hot turkey sandwiches. It can even be frozen for use in future recipes.
Instructions
1. Remove the turkey from the roasting pan and place on a platter to cool slightly before carving.
2. Scrape the bottom of the roasting pan with a wooden spoon to loosen any turkey or stuffing pieces that are clinging to the pan. Do not remove any of the stuck on pieces.
3. Place the roaster over a burner set to medium heat.
4. Add the flour and mix it in until you have a thick paste. Cook until the paste begins to thicken.
5. Pour in two cups of cold water and blend well. Add remaining water. Continue to stir the gravy mixture as it cooks.
6. When the gravy reaches the desired consistency, turn off the heat.
7. Strain gravy with a gravy strainer or a colander. This isn't absolutely necessary, but will produce a nice smooth gravy.
8. Add salt and pepper to taste and serve with mashed potatoes and turkey.
Keep a stock of canned candied yams to serve any time, any season.
Candied yams are a yummy side dish that we often associate with major holidays. Why stop the enjoyment? Can a stash of candied yams and enjoy them with meals any day or time or the year. It really isn't that difficult to do right on top of your stove. If you have a canning machine, that means you're already into canning. Regardless of your canning technique, candied yams make for a great side dish, an "on-call" ingredient for pies and a sweet southern topping for ice cream and other desserts.
Instructions
1. Select your yams carefully for canning. Resist the temptation to purchase large yams. Opt for yams that are medium in size and those with a rich and dark colored skin. Use garden-grown yams that are no more than 2 months in age for canning.
2. Clean the jars you will use for your candied yams. Make sure the jars are appropriately sterilized by washing them in very hot water or running them through your dishwasher. Do not use strong cleansers such as bleach or ammonia, as traces could contaminate the food and pose consumption hazards. Stick to hot water and a mild detergent soap. Use tongs to remove the jars from the hot water. Be sure to clean the lids for the jars and the rims of the jars thoroughly.
3. Rinse the jars and lids several times and allow them to dry thoroughly after rinsing to make sure that all traces of soap have been removed.
4. Peel the yams completely so that the fruit shows with no traces of the skin. Boil the yams in a large pot, making sure that they are covered over their tops with water. Boil the yams for about 15 to 20 minutes, which is all it takes to get them soft and ready for canning.
5. Cube the yams into chunks, 1 to 2 inches in size. Alternatively, slice the yams into long wedges that are no more than 1 inch wide. Avoid small chunks or slices so that the yams will maintain a solid shape. If you make the slices or cubes too narrow, the consistency will be more like a puree versus chunks or slices.
6. Make a simple syrup to "candy" the yams and fill the jar. Use a ratio of two cups of hot water for each one cup of sugar for medium-weight syrup. Lessen the ratio of water to sugar for heavier syrup. Add additional flavorings such as vanilla, cinnamon and nutmeg to suit your tastes. You could also consider a dash of rum or brandy. Taste the syrup to confirm your satisfaction with the sweetness and flavors before adding it to the yams in the canning jars. Make sure that it is not too sweet; you can always add additional sugar or spices later.
7. Follow the instructions for your canning pot if you are using one. Otherwise, if you are canning your yams manually, tightly screw the lids on each jar before removing the jar from the holding pot. Place the jars on a towel or rack to cool. Allow the jars to cool to room temperature. Store your canned candied yams in a pantry for enjoyment and to use as a "star" side dish to accompany upcoming poultry and pork dishes.
Nothing tastes better than hot bread straight from the oven. With a bread maker, you can toss in the ingredients and do something else until your savory loaf is ready for sampling.
Instructions
1. Make sure you have enough storage space for a bread maker.
2. Choose the capacity of the bread maker based on the amount of bread your family eats. Most produce 1-, 1 1/2- or 2-lb. loaves.
3. Select a bread maker with a delay timer if you want bread ready for dinner or fresh for breakfast.
4. If you just want to make dough (as for pizza or cinnamon rolls), choose a bread maker that will make dough but not cook it.
5. Choose a bread maker that signals you to add ingredients during the bread making process. This is a good feature if you need to add fruits or nuts.
6. Pick a bread maker with a "keep warm" function if you're not likely to be around when the bread is done.
7. Check for other special features, such as crust control, French bread or whole wheat bread cycles, or cycles for fruit or nut breads.
8. Study the warranty and service options.
Tags: bread maker, bread maker that, bread maker with, make dough, maker that, maker with
Hard pretzels pack more of a crunch than other pretzels.
If you prefer your pretzels being crispy consider making your own batch of hard pretzels. Hard pretzels are smaller than the soft pretzels that are often served at movie theatres and sport venues. They are thinner as well, which allows them to become crispier than soft pretzels when cooked. Enjoy pretzels just the way you like them instead of settling for the store-brought pretzels that may not satisfy your craving for crispy pretzels.
Instructions
1. Add the water, sugar and salt to the bowl. Use the mixer to combine the ingredients.
2. Add the yeast to the mixture and let it stand for five minutes or until the yeast starts to foam on top.
3. Add the flour and continue mixing on low until all of the ingredients are thoroughly combined. If you have a dough hook attachment for your stand mixer you will want to use it for this step.
4. Change the speed of the mixer to medium once ingredients are thoroughly combined. Stop mixing once the dough no longer sticks to the side of the bowl.
5. Take the dough out of the bowl and set on your counter. Clean and dry the bowl.
6. Pour vegetable oil into the bowl, but just enough to coat the bottom and sides. Use your hands to smear the vegetable oil around to evenly coat the bowl.
7. Place the dough back into the bowl. Cover the bowl with the plastic wrap and leave it alone until it doubles in size, about 50 minutes. Leave it on the counter to rise. It needs to be in a warm location.
8. Preheat the oven to 350 degrees Fahrenheit.
9. Fill the pan 1/3 of the way. Bring the water to boil over medium heat.
10. Cover the cookie sheets with parchment paper. Brush the paper with vegetable oil.
11. Oil your work surface with vegetable. Just a light coat to prevent the dough from sticking. Remove the dough from the bowl and place on the work surface.
12. Divide the dough into about 70 to 75 pieces to form the pretzels. Roll each dough with your hands into a stick about 14 inches long. Dampen a kitchen towel and cover the dough not being handled.
13. Whisk the egg with a tablespoon of water. Set aside.
14. Drop five or six of the pretzels into the boiling water for 30 seconds. Remove them from the water with tongs and place on the cookie sheets.
15. Brush each pretzel with the egg and water mixture then give them a light dusting of pretzel salt.
16. Bake the pretzels immediately. Bake until crispy, about 60 minutes. Soft pretzels recipes will ask you to let the dough rise for a second time before baking, which makes them chewy. For Hard pretzels bake right away.
17.Remove the pretzels from the oven and allow to cool on a cooling rack for 15 to 20 minutes. Continue boiling and baking the pretzels until you have used all of the dough.
Tags: Hard pretzels, about minutes, cookie sheets, dough from, ingredients thoroughly, ingredients thoroughly combined, into bowl
Although the pomegranate (Punica granatum L.) is a shrub that grows from 6 to 15 feet tall, it can be trained to a single leader and grown as a tree. It bears striking orange-red, trumpet-shape flowers in the summer. The fall fruit, which actually is a berry, is filled with edible seeds. Pomegranates require a long growing season with hot, dry weather. They also need a cool winter. Rooting cuttings, taken in winter, is the ideal way to propagate the pomegranate tree, and you will have fruit in three years.
Instructions
1. Fill a planting pot to within 1/4 inch of the rim with 2 parts sand combined with 1 part perlite. Moisten the mixture until the water runs out of the bottom of the pot. Poke a planting hole in the soil and set the pot aside to drain.
2. Remove a 12-inch long cutting from the pomegranate bush. The cutting should be from a 1-year old shoot.
3. Remove any leaves attached to the cutting. Dip the cut end into a rooting hormone. Stick the pomegranate cutting into the soil until only the top half is exposed.
4. Place the potted cutting in a sunny area and keep the soil moist as the cutting roots. You will know it has rooted when a tug on the cutting meets with resistance.
When one thinks of carrots, orange is surely the color that springs to mind. But these vegetables are also available in a spectrum of colors including red, purple, white and yellow. Yellow varieties, of which there are several, originate form Eurasia. And according to plant breeder and geneticist Philipp Simon, they contain xanthophylls, pigments similar to beta carotene, which promote healthy eyes and may help prevent cancer.
Yellowstone
Perhaps the most well-known yellow carrot, Yellowstone is an 8- to 10-inch carrot with a pointed tip, large top and broad shoulders. They are only slightly less sweet than traditional orange carrots, and have an average texture. According to the University of California, they are vigorous and adapted to a wide variety of climates.
Lobbericher
Sometimes sold as "Yellow Lobbericher," these carrots grow to around 10 inches and display a bright golden yellow color with a greenish core. They have a slightly rounded overall shape with pointed tips and very strong tops. Lobbericher carrots have an average taste with mild sweetness.
Jaune Obtuse du Doubs
This French variety can grow 10 to 12 inches long, and has a typical pointed shape with very strong tops. Jaune Obtuse du Doubs carrots have a mildly sweet flavor and average texture, and they display a lemon-yellow color.
Purple Dragon
An unusual variety to be sure, Purple Dragon appears to be reddish purple on the outside. But peeling away the skin reveals a light yellow center. About 8 inches long, these carrots have tapered roots and a sweet flavor.
Considerations
Most carrots grow best in moist, well-drained soil with ample organic content and sunlight; yellow carrots are no exception. They can be grown in a wide range of climates, but typically fare better in cool or transitional climates. Consult with a local expert or visit your state university's extension website to help you choose varieties that are well-suited to growing in your garden.
Tags: carrots have, average texture, carrots grow, carrots have average, have average
The cuisine of Armenia, like the country itself, is a crossroads. Flavors of the Middle East and Mediterranean mingle with influences of the Europe and the Caucasus to create a cuisine that is eclectic yet self-contained. As the Armenian diaspora reached the United States, new influences entered, but the soul of Armenian cuisine remains. There are a few Armenian restaurants in the Chicago area, each putting its own spin on this fascinating cuisine.
Sayat Nova
Sayat Nova is located on Ohio Street just off Michigan Avenue in Chicago's downtown Streeterville neighborhood. Specializing in a combination of Armenian and Middle Eastern cuisine, this small neighborhood restaurant offers such dishes as Armenian spinach sautéed in olive oil with chickpeas, red lentil soup, Yalanchi Sarma (vegetarian grape leaves stuffed with rice, chickpeas and pine nuts) and tourshee, an assortment of pickled vegetables. Sayat Nova is open seven days a week and serves lunch Monday through Saturday. The restaurant also features visiting DJs and late-night drink specials.
Sayat Nova
157 East Ohio St.
Chicago, IL 60611-3107
312-644-9159
sayatnovachicago.com
Restaurant Naha
Naha is the brainchild of chef Carrie Nahabedian and her cousin Michael Nahabedian, a restauranteur formerly of the well-known restaurant Café Absinthe and Green Dolphin Street jazz club. The pair has created a fusion of their Armenian roots and California-style cuisine, including such dishes as roasted quail, Rhode Island skate wing, ranch venison and Kobe beef. Zagat called Naha "innovative fine dining, consistently among the best," and Gourmet Magazine said "Naha is solidly installed on the city's restaurant A-List." Naha is located on Clark Street near Illinois, steps from the merchandise Mart, and is easily accessible from the Ohio Street exit of the Kennedy Expressway.
Restaurant Naha
500 North Clark St.
Chicago, IL 60654-7188
312-321-6242
naha-chicago.com
Restaurant Ararat
Located 35 minutes north of Chicago in the suburb of Mundelein, Ararat is a small Armenian restaurant and shish kebab house launched in 2006 by Oleg and Lily Melkumyan. Starters include khachapury (a crispy cheese pie), samsa (a lamb pie) and piroshki (the armenian equivalent of pierogi, with various fillings). Entrées include pork, beef and lamb shish kebab, manti (steamed dumplings with diced lamb), whole fish on the grill and whole lamb leg with vegetables and spices. Ararat is open seven days a week and accepts reservations for private functions. Capacity is 35 to 40 guests.
Restaurant Ararat
364 Townline Road
Mundelein, IL 60060
847-566-9755
restaurantararat.com
Tags: Sayat Nova, days week, Ohio Street, open seven, open seven days, Restaurant Ararat, Restaurant Naha
Filling pineapple with salad is just one step to creating a boat.
Turn your fruit tray into an eye-catching centerpiece featuring a fruit-filled pineapple boat, complete with a sail. Pineapple boats are a good introduction to fruit carving because creating one does not require special knife skills. Whether you are serving it at a luau or a large gathering, your pineapple boat creation will be sure to draw attention to the fruit tray.
Instructions
1. Stand the pineapple on its base and cut one quarter of the pineapple from the side with a chef's knife.
2. Lay the pineapple on its side, and cut out the pineapple flesh from the rind with a paring knife. Leave behind a 1/2-inch shell on all sides and the bottom of the pineapple. Save the pineapple for another use or to add to the fruit tray.
3. Turn the pineapple upside down to drain excess juice from it. Bloat the inside of the boat dry with paper towels.
4. Slice the flesh from the rind of the smaller portion of the pineapple and cut a triangle shape from the rind.
5. Insert one end of a bamboo skewer into the triangle-shaped rind piece through the bottom side and near the opposite corner, like a sail.
6. Push the opposite end of the skewer into the base of the pineapple boat to make the standing sail.
7. Fill the pineapple boat with prepared fruit salad, surrounding and supporting the bamboo skewer mast of the boat.
8. Place the boat on a serving tray and surround the base of the pineapple with a layer of blueberries to resemble a blue water surface.
Tags: from rind, pineapple boat, bamboo skewer, base pineapple, boat with, flesh from
Blackberries just may be the ultimate fruit of the summer. Sweet and juicy, they are great in pies, on top of pancakes, in a smoothie or just right out of your hand. One of the best things about these quintessential fruits of the season is how quick and easy they are to grow at home. Here are some tips to remember when harvesting your blackberry crop.
Instructions
1. Harvest at the right time. Blackberries picked when they are red will not be as tender or juicy and will be tart or even slightly sour tasting. Pick blackberries when they are a deep purple or black shade and look full and almost swollen. Berries that look like this are at the height of ripeness and ready to be picked.
2. Pick berries gently. Ripe blackberries are soft. Pick them from their stems to avoid bruising them or bursting any of their segments. Using an open hand, grasp the berry gently with as few fingers as possible and give the berry a slight twist from side to side. This will help loosen the top of the berry from the stem and will bruise it less than jerking in a downward motion.
3. Choose the right container. Picking ripe blackberries and tossing them into a bucket bruises them. By the time you've picked all the ripe berries in your crop, berries on the bottom of the bucket will be crushed by the weight of the berries on top. Instead, use a container that is wide, shallow and preferably soft-sided to place blackberries in as you go along. A wide mesh basket lined with cloth is a good option. Place them gently in the container and keep layers of berries level to keep any of your blackberries from getting crushed.
4. Wear gloves. Blackberry bushes feature long thin branches crowded with sharp thorns that can scratch arms and hands. Wearing gloves not only protects your hands from the blackberry thorns and from staining caused by bruised berries but also helps keep you from damaging the berries as you pick them. Choose gloves made from soft but durable fabric, such as gardening gloves.
5. Watch out for spiders. Blackberry bushes grow well in shade and sun and are tall and full of thorns, making them the ideal dwelling place for spiders. The long branches are beneficial for building webs and thorns help keep birds and other predators away while attracting insects for the spiders. Give the bushes a gentle shake before picking blackberries to send the spiders running or wear long sleeves along with gloves to avoid any unpleasant arachnid situations.
6. Use harvested berries quickly. Berries picked at the height of their ripeness must be used or stored soon after harvesting to keep them from over-ripening or spoiling. If you are not planning to use harvested berries for cooking, freeze them until you are ready to use them. To help them keep their berry shape instead of freezing into one solid clump, spread berries on a cookie sheet and freeze them, then store individually frozen berries together in freezer bags.
Tags: Blackberry bushes, freeze them, harvested berries, them from, when they
Brick cheese is a famous Wisconsin cheese. Making your own brick cheese requires a lot of preparation. It is important to follow the steps carefully to ensure that the cheese is suitable for consumption. Learning make curds properly from milk will take practice, but making the brick cheese is worth the patience and effort. Gather all of your supplies and prepare your kitchen before beginning to make the cheese; accurate timing is essential.
Instructions
Make and Prepare the Cheese Curds
1. Combine the milk and cultured buttermilk. Heat the milk mixture to 85 degrees Fahrenheit in a saucepan on the stove top.
2. Set the milk and the pan to the side. Allow the milk to sit out on the counter for two hours.
3. Add rennet to ½ cup of cold water. Combine the rennet mixture with the milk until well blended.
4. Cover the saucepan. Let the milk coagulate for 50 seconds. Touch the milk with your finger. If your finger creates a depression, then the curd is ready to cut.
5. Cut the curd into ½- to 1-inch cubes. Cover the curds, and let them sit at room temperature for 30 minutes.
6. Boil water in a large saucepan. Place the curd-filled saucepan in a sink or shallow baking dish filled with boiled hot water. The curds will reach a temperature of 102 degrees Fahrenheit. Keep the curds at this temperature for 30 minutes. Stir the curds at five-minute intervals.
7. Remove the curds from the sink. Set the curds out at room temperature for 1 hour, and stir the curds at 10-minute intervals.
8. Separate the curds from the whey. Place the curds in a cauldron lined with cheesecloth.
Shape and Dry the Brick Cheese
9. Rinse the curds with warm water. Blend 1 tsp. of salt with the curds. Let the curds drain for 30 minutes.
10. Place the cheesecloth filled with the curds in a clean, sterile dishtowel. Fold the dishtowel, and pin it together to prevent the curds from falling out.
11. Use two small bricks to shape the brick cheese. Place the towel-wrapped curds between two small cutting boards, and add the small bricks to create enough pressure to combine the curds into a cheese block.
12. Remove the cheese block after 12 hours. Set the cheese on a wire rack to dry. Rotate the cheese at equal time intervals to ensure that all sides of the cheese dry.
13. Rub salt on the outside of the cheese to remove moisture. Continue to turn and salt the cheese daily until the cheese is dry. Store the cheese in a dry place. Continue to age the cheese for up to 6 months.Cover the cheese with paraffin wax or loosely with plastic while it is aging.