Kitchen disasters happen to even the most accomplished chefs. One thing that separates a skilled chef is the ability to fix a mistake before it reaches the dining room table. There are several remedies that you can use to take some of the spice from a dish in progress that is turning out too hot. Even if the dish does make it to the dining room table, there are still options to salvage the meal.
Instructions
1. Add a sweetener. If your sauce or chili recipe is coming out too hot, add some honey or crushed pineapple to the mix. The additive will dissolve to become unnoticeable, but will counteract some of the spice in your dish.
2. Add more of everything else. You can add more meat or any other ingredients to overwhelm the spice factor. The extra ingredients could also make more of the meal than you intended.
3. Add a potato. Peel a potato and place it in your dish. Continue cooking until the potato is soft and then remove it. This keeps the potato from affecting the flavor of your food and the potato will absorb most flavors.
Tags: dining room, dining room table, room table, some spice, your dish
Thai-style peanut sauce is a delightful dipping sauce for pork, chicken, tofu and vegetables. It's also wonderful just tossed with hot Chinese egg noodles. Peanut sauce should always be served warm. This easy recipe takes about 35 to 45 minutes to prepare, and makes two cups of peanut sauce. You can cover and refrigerate the peanut sauce for up to a week. When you're ready to serve it, warm slowly in the microwave or over very low heat on the stove.
Instructions
1. Combine 1 Tbsp. cayenne pepper, 3 cloves of garlic, 2 peeled shallots, 1 stalk of lemongrass (optional), and 2 tsp. of ground turmeric in a blender or food processor, and liquefy.
2. Heat 1 Tbsp. of corn oil or peanut oil over medium until it's hot, but not boiling. Add the liquefied mixture and simmer for one to two minutes, or until it's fragrant, stirring constantly.
3. Whisk in 1 cup of cream or coconut milk, 1 Tbsp. brown sugar, 2 Tbsp. lime juice, 2 Tbsp. soy sauce, ½ cup of crunchy peanut butter or chopped roasted peanuts and a pinch of salt. Blend well until the mixture is smooth.
4. Simmer the peanut sauce for about 15 minutes, stirring often, until it thickens.
5. Sprinkle ¼ cup of chopped scallions on top of the peanut sauce and serve immediately.
The word "brunch" is a combination of breakfast and lunch, and that's exactly what a brunch is. Brunch usually takes place sometime between a traditional breakfast and lunchtime. Brunch also is often eaten on weekends or during holidays. The meals often involve traditional breakfast foods but can also include foods that are eaten during any other time of the day or night.
History
There are several reports on the origins of brunch as a concept. Many believe that the term was coined in the United Kingdom in 1896 by the publication Hunter's Weekly, which lead to the phrase becoming slang among youth. Others believe that New York Morning Sun reporter Frank Ward O'Malley created the term when describing the midday eating habits and practices of reporters.
Types
What types of foods are typically consumed during brunch? Breakfast food items such as waffles, pancakes, croissants, pastries, fruit bowls, sausages, eggs, bacon, ham and omelets are very popular. Other popular items are meat roasts, chicken, turkey, potato salads, casseroles, lasagna, vegetable dishes, cold seafood, bread and dessert items (from carrot cake to apple pie). Brunches are often served buffet style.
Expert Insight
There are other kinds of brunches that are more specific in focus. These include Chinese dim sum brunches (full of dumplings, buns, deep-fried and baked foods), Italian brunches and Southern-style brunches. Italian and Southern brunches are typically composed of lighter fare, such as sandwiches and breakfast pizzas (which are omelets covered in tomatoes, pepperoni and cheese).
Time Frame
A lot of people have brunches on the weekend, particularly on lazy Sunday mornings. However, it is a very common option for holidays and special occasions. Many people have brunches on holidays such as Easter and Mother's Day. That being said, brunch can happen whenever you want it to -- there are no set rules for the time of the year.
Potential
There are many tasty and rather unusual brunch recipes. If you are planning on making brunch, some interesting recipes to try include Swedish rice porridge, cheddar rice latkes, three-cheese rice quiche, rice and vegetable frittatas, eggs magnifico, breakfast risotto, green chile pie and brown rice griddle cakes.
Tags: believe that, have brunches, people have, people have brunches, traditional breakfast
Basic chocolate martinis are made by combining vodka, chocolate liqueur and ice. An improved version of these classic cocktails calls for the addition of Bailey's Irish Cream, resulting in a decadent dessert cordial. This recipe yields one 2 1/2-oz chocolate martini made with Godiva chocolate liqueur and Bailey's, but it can easily be duplicated to create additional drinks.
Instructions
1. Shred the dark chocolate square onto a small saucer with a cheese grater and set aside. Use your fingers to moisten the rim of the martini glass with water. Make sure it's damp enough to allow the shavings to stick, but not soaking wet.
2. Turn the glass upside down and place into the chocolate shavings on the saucer. Turn the glass gently until the rim is thoroughly coated with chocolate. Place the glass in the refrigerator to chill.
3. Combine the vodka, Godiva chocolate liqueur and Bailey's Irish Cream in a cocktail shaker filled with ice. Place the lid on securely, and then shake vigorously for about five minutes, or until the outside of the shaker begins to perspire.
4. Remove the chilled glass from the refrigerator. Strain the chocolate martini mixture into the glass. Garnish with a drink umbrella if desired and serve immediately for the best results.
Making stuffed toys for your baby or toddler is not difficult. You can either purchase material from a fabric store or use fabric you already have around the house. Stuffed toys can be any shape you desire, from square blocks to animals and dolls. Creating a pattern for the stuffed toy requires only a pencil and paper.
Instructions
1. Create your pattern. Draw the shape you wish to make on paper. You can use newspaper, grocery sacks or even copy or notebook paper for smaller toys.
2. Lay the pattern over a piece of fabric that has been folded in half with the outside of the material to the inside. Pin the pattern to the material.
3. Cut the fabric following the pattern. Once the toy has been cut out, remove the pattern and re-pin the two pieces of fabric together.
4. Sew three sides of the fabric together. Turn the stuffed toy inside out.
5. Use fiberfill to stuff the toy. Use the eraser end of the pencil or a chopstick to stuff the fiberfill into arms, legs or other small areas.
6. Sew the final seam of the toy by turning in the unfinished edges and sewing them together.
7. Cut small circles or ovals from a contrasting material to use as eyes if you are making an animal or doll. Sew the eyes in the appropriate place.
8. Sew a nose and mouth using a double strand of embroidery thread, if needed.
Instant scalloped potatoes can taste like homemade with the addition of flavorful ingredients.
Between work and running kids to and from school and activities, it's tough to get a homemade meal on the dinner table. Using ready-made, instant foods that only require you to add a few basic ingredients will save you time while still avoiding fast food. Instant scalloped potatoes, for example, only require you to add hot water before baking or microwaving. The downside is that the potatoes, like many other instant foods, are often very bland-tasting. You can add herbs and spices, meat, cheese or vegetables to the instant scalloped potatoes to add interest and enhance their flavor.
Instructions
1. Add seasonings, spices and sauces to the scalloped potatoes prior to baking them. You can add salt and pepper, some garlic powder and a variety of herbs such as oregano, basil or thyme. Add the spices and herbs to suit your taste preferences and stir them in well. Top with a pat of butter or margarine. If you like heat, try adding a bit of hot sauce to the potatoes.
2. Grate fresh cheese and add to the potatoes. Fresh grated cheese will enhance the flavor of the cheese that was included in the boxed mix of scalloped potatoes. Sprinkle the potatoes with a layer of grated cheddar, Parmesan or other cheese of your choice before baking or microwaving, and add an additional light sprinkling of grated cheese to the potatoes immediately upon removing them from the oven. The heat from the potatoes will cause the additional cheese on top to melt.
3. Add diced meat. The addition of cooked meat adds protein and flavor to the scalloped potatoes. Add diced ham, leftover chicken breast or even leftover diced steak. Mix the meat into the instant potatoes before heating in the microwave or oven.
4. Stir in vegetables. Vegetables make the scallops heartier and add a healthy element. Vegetable stir-in ideas include saute d spinach, steamed broccoli florets and steamed corn.
Tags: scalloped potatoes, baking microwaving, before baking, before baking microwaving, cheese potatoes
Stuffed peppers are a fun dish to make and make an attractive plate. While you can stuff peppers with a variety of fillings, rice is an option if you are serving vegan or vegetarian guests. If you are using canned or jarred tomato sauce, check that it's also vegan or vegetarian appropriate. Create this dish when you have time to prepare the rice and set the dish to bake. If you're running low on time, break up the recipe. Prepare the rice and use it later to stuff and bake the peppers.
Instructions
Prepare the Rice
1. Coat the bottom of a rice pot with olive oil. Pour in the rice.
2. Sprinkle garlic powder over the rice. Stir the rice with a wooden spoon to evenly coat the rice in oil and garlic powder.
3. Pour in 2 cups of water when the rice becomes glossy and translucent. Stir thoroughly.
4. Let the water cook out. Instead of letting the water boil down to the level of the rice, cook it until you don't see it anymore. At that point, reduce the heat, stir one last time and cover the pot for 15 minutes. Turn off the heat off and let it sit. The goal is to make the rice slightly undercooked, as it will continue to cook inside the peppers later.
Prepare the Peppers
5. Slice the tops off of each pepper. Remove the seeds from both the top and bottom halves. Rinse clean and set aside both the tops and bottoms. Mince the garlic and dice the onion.
6. Pour the tomato sauce into a baking dish with the remaining water. Stir with a wooden spoon to combine. Set the dish aside.
7. Preheat thee oven to 325 degrees Fahrenheit.
8. Cover the bottom of a saute pan with olive oil. Add the onion and garlic. When the garlic is fragrant and the onion shiny, pour in the rice mixture.
9. Spoon the rice mixture the peppers, filling about two-thirds full. Don't overstuff the peppers as the rice expands as it continues to cook.
10. Replace the top of the pepper and place them in the baking dish with the sauce. Cover with foil and bake for one hour. The dish is ready when the rice is cooked and the peppers are soft.
11. Let the peppers stand for five minutes, uncovered, before serving. Serve with sauce ladled on top of the pepper.
Buying the best scotch whiskey requires a little knowledge about the different types of scotch and the aging methods employed. Whether you try a nice, 18-year-old single malt or a blended whiskey from the Scottish Highlands, finding a good scotch is much easier than you think.
Instructions
1. Learn the difference between single malt and blended scotch before you try to buy a good scotch whiskey. A single malt is a single-distilled liquor that has aged in a barrel for a specified period of time, usually from 10 to 25 years or more, while a blended whiskey is usually a combination of several whiskeys that are aged for as little as 3 years. A blended scotch may be smoother to first-time scotch drinkers, but purists maintain that single-malt scotch is more complex and rewarding.
2. Educate yourself about the various geographical categories when it comes to scotch, and learn how the location of the distillery may affect the overall flavor. Scotch can be geographically divided into Islay, Highland, Lowland and Campbelltown varieties, which can be distinct from one another in terms of the amount of peat moss used in the distillation process, as well as the flavor of the malt and barley used.
3. Buy a good scotch based upon the aging process or the number of years a scotch was aged in wood barrels before it was bottled. The majority of fine scotches are aged between 10 to 25 years, with some rare and very expensive varieties aging for as long as 100 years. The longer a scotch has been aged, the smoother and more complex the flavor will be, although there are many fine scotches that are 12 years old or less.
4. Choose a good scotch that will also fit your budget. While a decent 12-year-old scotch can be purchased for a relatively reasonable amount of money, the price of scotch rises almost exponentially with the length of the aging process. A 25-year-old scotch will usually be moderate to high in price, and anything beyond that may easily be priced in the four-figure range.
5. Buy a good scotch from an experienced liquor retailer who may be able to recommend an excellent bottle based upon your likes and dislikes. A good or even great bottle of Scotch is an investment, so purchase wisely and carefully.
Tags: good scotch, single malt, aging process, based upon, blended scotch
Saffron is one of the most expensive products in the world, often sold by the fraction of an ounce. It's used primarily to flavor or color foods, although it has a rich history of use in folk medicine for a variety of uses as well, including as a supposed cure for hangover. While saffron is generally considered to be safe for use as flavoring or in tea, it's believed to contain a poison that may damage your central nervous system and kidneys, or perhaps even kill you, if used too much.
Instructions
1. Boil water in a kettle on the stove. Meanwhile, place a bag of your favorite tea--green tea, white tea or a black tea like Lipton--in a mug.
2. Add five strands or fewer of saffron to the mug--don't use more than five the first time. If you tolerate this limited amount well, you might want to eventually increase your use to ten strands, but never any more than that.
3. Pour the boiling water into the mug. Wait as long as you typically would before removing the tea bag--for some people this is as soon as one minute, while for others it's up to three to five minutes later. Leave the saffron strands in.
4. Supplement your tea with sugar or cream as usual, if you typically add them.
Sushi fans prize pickled ginger almost as much as they do the perfect fish it accompanies. The pickled ginger, or gari, is a variety of tsukemono, or Japanese pickle. It is meant to be eaten between bites as a palate refresher, but it is delicious on its own or with a glass of sake. It can also be used to flavor salad dressings or be eaten along with rice as a pickle. There are many recipes for pickled ginger, so try this one and adjust it until you are happy with the results.
Instructions
1. Peel your ginger. Using a mandolin or box grater, or a knife if you're very precise, slice your ginger as thinly as possible. You can also use a vegetable peeler to do this.
2. Combine ginger with salt and cover with ice water. Allow to soak for 1 hour, then drain thoroughly. A salad spinner works very well for this.
3. Combine vinegar, sugar, peppercorns, cloves and chile in a medium saucepan. Bring to a boil and allow to simmer for 5 minutes. Strain and pour over sliced ginger.
4. Place ginger and liquid in nonreactive containers, either ceramic or plastic. Refrigerate. Keep the container covered. This will make about 2 cups of gari.
Cut the onion in the middle and down the sides to make a blooming onion.
Blooming onions are a type of appetizer made by frying onions. The onions are cut in the middle and down the sides so that the onion separates and resembles a flower -- thus the name "blooming" because they look like a blooming flower. The onion is then battered and deep fried. Once the appetizer is fried the individual onion "fries" can be pulled off of the base of the onion easily and dipped into your favorite sauce. Blooming onions are often very large and enough for several people. If there are leftovers to store, try freezing them for easy preparation later.
Instructions
1. Cut the center blooming onion into sections that are approximately four inches in width. The sections should be small enough to fit into quart sized freezer bags.
2. Towel off excess grease. Use paper towels to dab at extra grease on the outside of the blooming onion. This will help prevent the appetizer from becoming soggy during the freezing process.
3. Place the sections into the quart sized freezer bags and place in a freezer. Make sure that there are no heavy objects on top of the blooming onion pieces that may flatten them. If the onion is flattened, all of the grease will be localized and the onion is more likely to become soggy.
4. Freeze for a minimum of two hours prior to placing any other objects on top of the blooming onions in the freezer. Avoid placing heavy objects on top of the onions as this will break off the onion pieces.
Tags: blooming onion, Blooming onions, down sides, freezer bags, heavy objects, into quart
"Aioli" is a versatile tabletop relish that can trace its origins all the way back to Pliny the Elder (A.D. 23-79). Many cooks deem aioli to be a fancy form of mayonnaise that lends itself well to seafood dishes, grilled meats, vegetables and even dunking sourdough bread. This recipe uses a handful of very simple ingredients to create a citrus-infused taste that is truly out of this world.
Instructions
Putting an Accent on Orange!
1. Set out a medium size mixing bowl, measuring spoons and cups, a wooden spoon for mixing, a whisk, and all of the listed ingredients.
2. Measure out 1-1/2 cups of mayonnaise into the bowl. Add the orange juice and lightly whisk.
3. Add the grated orange peel, honey, and chopped garlic. Mix with a wooden spoon for one minute.
4. Transfer the mixture to a small storage container with a tight fitting lid and refrigerate.
5. Spoon or drizzle generously over salmon, prawns scallops, swordfish, orange roughy, grilled chicken, or fresh vegetables. The aioli can also be served on the side for dipping.
Parsley may call to mind thoughts of cheap garnishes displayed atop dishes at your favorite restaurant. However, parsley is not used only as a garnish. Whether the recipe calls for fresh or dried, parsley is almost always called for to add a little extra something to the dish.
Basics
Parsley is a green herb available in three varieties: curly, Italian flat leaf and Hamburg. It can be bought fresh or dried. Curly parsley is most commonly used as a garnish due to its appearance and bitter taste while Italian flat leaf packs more flavor, thus adding more to a dish. Both types of parsley, however, are not eaten by themselves but as a seasoning in many dishes. The Hamburg variety of parsley is not commonly known and the root is the part that is used rather than the leaves.
History
Parsley dates back to the Greeks and Romans where it was originally used medicinally rather than for consumption. It is native to southern Europe in the Mediterranean region near Greece. The plant gets its name from the Greek word Petro, which means stone, because parsley was found to be growing on a rocky hillside in Greece. For many years, parsley was used as a funeral herb and was considered to be a sign of death. The herb was used in wreaths that were made to decorate graves. Parsley acquired this reputation because the Greeks claimed that the plant grew from the bloody area where their hero Archemorus was killed by snakes. The Romans believed that parsley could ward off drunkenness and used it as way to cover up bad breath.
Cooking With Parsley
The most common usage of parsley is as an addition to soups, salads and sauces to add a bit of freshness to the dish. Fresh parsley is generally added at the end of cooking to keep the fresh flavor while dried parsley is added before or during cooking to give the flavor time to seep into the dish. Dried parsley does not add as much flavor as fresh and some cooks claim it adds nothing to a dish. Flat leaf parsley stands up to heat better than curly, which is why it is more commonly added during cooking while curly parsley is added as a garnish.
Preparing Parsley
It is always best to wait and rinse parsley right before use because of its fragile state. To store parsley, wrap it in a damp paper towel and place it in an air-tight bag. When buying parsley, look for bright green colors and stay away from yellowing leaves and stems. Keep dried parsley away from light and extreme temperatures for best results.
Health Benefits
Although parsley may seem to be too small to have many health benefits, it does in fact contain large amounts of nutrients, vitamins and antioxidants. Parsley is an excellent source of vitamins C, A and K as well as iron and folate. The oils that exist in parsley come together to offer the body certain amazing health benefits. These "volatile" oils have been shown in studies to inhibit the growth of tumors in the lungs and brain. The components of parsley also help to cleanse the body of toxins. The flavonoids present in parsley function as antioxidants to the blood.
Bananas, rice cereal and toast combine for a very binding breakfast.
Everyone needs a little help sometimes when it comes to regulating their bowels. Stress, alcohol intake, spicy cuisine and a host of illnesses can all wreak havoc upon your gastrointestinal tract. If you're dealing with diarrhea, irregularity or otherwise just need to harden your stool, stay away from fats, spices and high-fiber foods for a while and add these foods to your diet.
BRAT Diet
This acronym diet can treat diarrhea, harden stools and help with uncomfortably overactive digestive systems in general. The key elements are bananas, rice, applesauce and toast. Bananas and applesauce both act as low-fiber fruits full of pectin, which acts as a natural gelatin-like substance to thicken and bind other foods. Rice (or rice cereal) and toast are both starchy and binding in the gastrointestinal tract.
Dairy
Assuming lactose ingredients are not the root cause of any digestive issues, dairy products like milk, cheese, yogurt and ice cream are all stool-hardening foods. Low-fat products work better than oily ones because fats themselves resist binding. Yogurt and ice cream with fruit will also not help as much as plain varieties. Cream soups (without fibrous vegetables or beans) are also notably binding.
Fruits and Vegetables
The vast majority of fruits and vegetables are not binding but there are a few exceptions. Fruit juices can harden stools if they are fully strained, since the fibers of pulp will loosen the bowels. Peeled, boiled potatoes will also act as a binding food. As in the "BRAT Diet," apple sauce is also a suitable fruit source that also binds.
Breads and Grains
Whole grain bread products earn praise for their fiber content and should be left out of a binding food diet entirely. Stick with white bread, refined cereals and processed white flour products like saltine crackers, pancakes, bagels and enriched pastas. These starchy, low-fiber foods help with their binding properties and are often palatable when dealing with distressed stomachs.
Meats
Perhaps a vegetarian you know has already filled you in on this: meats make you less inclined to move your bowels. Red meats, pork, poultry and fish all will slow down the digestive system and harden your stool. Because fat and oils loosen your bowels, leaner proteins can be best for slowing your digestive system, but in general any meat will slow things down more than its oils will speed things up. Broth also helps with binding, as long as it doesn't have vegetables or beans in it.
Desserts
Full of fats and devoid of insoluble fiber, virtually all sweets are binding foods. However, if it has fruit or even just seeds in it, a dessert will not be especially binding. Also avoid dessert breads made with cracked wheat to find the best binding properties.
Tags: binding food, binding properties, BRAT Diet, cereal toast, dealing with, digestive system
Offer children a choice of veggies when creating vegetable people.
Those looking for a fun after school activity or wanting to incorporate a craft or activity into your classroom lessons on nutrition should consider vegetable people. Vegetable people allow kids to learn more about healthy nutritious foods and to discover the new veggie varieties that are out there. If you incorporate lesser known vegetables, such as okra, kale and jicama, kids can experience veggies beyond what they are familiar with.
Vegetable Man Collage
Prepare different shapes and colors of vegetables out of construction paper---green peppers, small and large red tomatoes, long green beans, round brown beans, yellow corn kernels and so forth. Give each child a blank piece of paper and let them build a Vegetable Man out of the shapes. Once the figure is assembled, allow children to write the names of the vegetables directly on the shape.
Pair this project with a classroom reading of "Growing Vegetable Soup" by Lois Ehlert. The book describes what it takes to plant, tend and harvest vegetables to contribute to nutritious meals.
Veggie People for Lunch
Give children a variety of freshly washed vegetables to make people good enough to eat. Use long stalks of celery or a bumpy cucumber for the body, ruffled lettuce for a dress or hair, cherry tomatoes or radishes for eyes, smaller green beans, onion shoots or carrot sticks for limbs, for example. Kids can lay the veggie people out in front of them, and use toothpicks or veggie dip to stick them together. When the people are assembled and photos taken, let kids eat their creations with a variety of creamy dips.
Vegetable Paint People
Use the unique shapes and textures of vegetables to create characters. Prepare paper plates with different colors of tempera paint. Cut up vegetables with unique textures, such as the top of broccoli, half a potato, thin carrot sticks, little round peas and various vegetable leaves. Help children press part of the vegetable into the paint, then remove some paint by pressing the vegetable onto a paper towel. Press the painted side of the veggie onto paper and lift it quickly. Continue to stamp vegetable shapes in the form of a person, using different colors and vegetables to create a unique character. When the paint is dry, children can add details with a fine-tipped black marker.
Tags: carrot sticks, colors vegetables, different colors, green beans, onto paper, vegetables create
Grilling smoked Polish kielbasa is relatively easy, and there are several ways to prepare and serve it. The main thing to remember is that smoked sausage already is seasoned and cooked. So the main thing you are doing on the grill is reheating it and offering more flavor depending on the coals, wood chips and sides you use.
Instructions
Easy way to cook smoked sausage
1. Fire your grill with charcoal, and throw in some wood chips if you have them. This adds to the nice smoky flavor of the sausage. Hickory or apple wood chips work best with the kielbasa. If you have an external temperature gauge, you are looking for the coals to reach between 300 and 350 degrees F.
2. Cooking the kielbasa whole is the best way. And despite what you may hear or read from other sources, do not poke holes in them with a fork. This only lets the juices run out, and your sausage will not be as moist when you serve the meal.
3. Spray your grill grid with cooking oil, and place the whole kielbasa on it when the temperature is correct. If you do not have the temperature gauge, just wait until the coals and chips start to change to a light-ash color. If you can hold your hand over the coals about 3 inches and count to 5 seconds without it feeling too hot, then your grill is ready.
4. With the grill at about 300 to 350 degrees, drilling pre-cooked sausage should only take about 10 minutes. Keep the grill lid closed to trap moisture. Open the grill periodically and turn the sausage a couple of times during the cooking process. Then serve your sausage nice and hot.
Different options
5. Slice your kielbasa lengthwise, and lay the sausage skin-side down on the grill for cooking. In theory, this does lose some of the natural juices. But it also is a quicker way to cook your meal. Just be sure to keep an eye on it. This cooking time on the grill is only about 6 minutes.
6. Get creative by slicing the sausage before cooking, and tossing it with green peppers and onions. This will add a nice variety and some extra flavor to your meal. Just be sure you lay this mixture down on foil so it does not slip through the grill grid.
7. Use a cast-iron Dutch oven, and toss the sausage into a bean or soup mixture. This can all be done on the grill. Just remember to keep your temperature under 400 degrees.
Tags: wood chips, your grill, about minutes, grill grid, Just sure
Onion soup adds sophistication to any meal. Using the crock pot allows the flavors to simmer slowly. As an added bonus, you don't have to stand over a hot stove. Take half an hour in the morning before work to get the ingredients together, throw everything into the crock pot and come home to the appetizing aroma of onion soup.
Instructions
1. Cut the onions into quarters and slice thinly, separating the pieces into slivers.
2. Place the onion pieces in the crock pot with the olive oil. Be sure to stir so the oil is evenly distributed. Cover and let sit for half an hour.
3. Add vegetable stock, wine or sherry and Worcestershire sauce. Stir well and leave covered on low for 6 to 8 hours.
4. Place the six ovenproof bowls on a baking sheet and divide the soup between them.
5. Sprinkle each bowl with one-third of a cup of croutons.
6. Cover the croutons with a slice of cheese.
7. Bake in the oven at 300 degrees until the cheese begins to bubble.
Merlot, malbec and cabernet sauvignon are three popular dry, red wines that pair well with a variety of foods. Cabernet Sauvignon tends to be full-bodied, while merlot and malbec are usually medium-bodied. This means that a full-bodied wine has a thicker, more tannic mouth feel than a medium or light-bodied wine. Tannin is the element in wine that creates a dry, puckering sensation in your mouth. Tannin is nature's preservative and allows a wine to age.
Cabernet Sauvignon
Cabernet sauvignon is the premiere red wine grape in the world. It is the predominant varietal in the finest Bordeaux wines of France and produces the best red wines in California's Napa and Sonoma counties. Because it is a very tannic, dry wine, cabernet sauvignon is usually blended with merlot, malbec or other varietals to soften it. Because of its tannins, cabernet is able to age well if stored properly. Its flavor profile is a complex blend of cassis, mushrooms, black cherry, green olives and chocolate. It has an aroma of leather,lead pencils and tobacco. Cabernet Sauvignon is a full-bodied wine that pairs well with red meats, roasts and stews.
Merlot
Merlot is a medium-bodied, softer wine than cabernet sauvignon. For many years it was primarily used as a blending grape. Its soft, plummy quality lends itself to blend well with the tough, tannic cabernet. Because it is a softer, smoother wine, merlot has broader appeal and outsells cabernet in the United States. Its aroma is one of chocolate, mushrooms and tobacco. It has flavor layers of cherries, plums and red currant. It pairs well with red meats and grilled tuna or salmon. While merlot has softer tannins than cabernet, it does not age as long.
Malbec
Malbec is another grape varietal that was used primarily as a blending grape until winemakers began releasing it as a single varietal. Malbec is medium-bodied and not as refined as cabernet sauvignon or merlot, though this has not stopped it from gaining popularity as an easy-to-drink wine. It is very dark in color with flavor notes of plum, blackberry and anise. Malbec's aroma is typically of earth, plum or chocolate and it pairs well with red meats, roasts and pizza. Malbec has become Argentina's signature wine.
Tags: well with, pairs well, pairs well with, well with meats, with meats
A red complexion, runny nose and burning mouth are just some of the effects of eating chili peppers, members of the Capsicum genus. Even though they can sting, the red-hot taste of chilies can be addicting; try tossing chilies into almost any dish. There are many varieties of chili pepper throughout the world, from tiny ones used by the Thais, to plump, but painfully hot, chilies prized in South American cuisine.
Bird's Eye Chili
Bird's eye chilies, also called piri-piri, can be used dried.
Small and powerful, the bird's eye chili pepper is used in African and Asian cooking to give dishes heat. According to the Recipe Tips website, bird's eye chilies are picked when they have grown to an inch long and have turned from green to red, though the pepper may be used in recipes when it is either color. In Portugal and Africa, cooks use this chili, known as piri-piri, in marinades and sauces.
Jalapeno
Jalapenos are a popular topping for foods like nachos and pizza.
Popular in Mexican cuisine, jalapenos are hot chilies used in the preparation of salsa and dips, like pico de gallo, and eaten pickled or dried. Jalapenos are usually between 2 and 4 inches in length, and may be red or green. They have a smooth skin, and a plump shape that tapers slightly at the end. According to the Produce Oasis website, one cup of jalapenos contains 66 percent of the daily recommended allowance of vitamin C and 10 percent of the recommended amount of dietary fiber, making them a healthy way to add flavor to cooking.
Scotch Bonnet Pepper
The Scotch bonnet pepper may look innocent, but is very hot.
Reputed to be one of the hottest chili peppers in the world, the Scotch bonnet comes in shades of green, orange, yellow and red. The chilies are irregularly shaped and somewhat roundish, with a wrinkled appearance. They are a popular ingredient in jerk sauce, a Jamaican meat marinade and other South American recipes for dips and sauces. When cooking with scotch bonnets, the Get Jamaica website recommends wearing gloves to avoid getting pepper juice on the skin, which can burn and is also a serious eye irritant. If the skin stings after handling the scotch bonnet, the affected area can be soaked in milk or plain yogurt to ease the pain, advises Jalapeno Madness.
Habanero
Habaneros start out green and turn orange, yellow and red.
A small red pepper with an irregular, roundish shape, the habanero is burning hot and often used in Mexican cooking. According to Chili Pepper Madness, habaneros start out green, turning bright orange, yellow or red as they grow and mature. The chili is significantly hotter than the jalapeno; it likely originated along the Yucatan Peninsula, and was spread across the globe by Spanish traders. Habaneros are usually 1 to 2 inches long and wide. Chili Pepper Madness describes them as having "terrific heat, hint-of-citrus flavor and a flowery aroma," making them a popular ingredient in salsa and spicy dishes.
Tags: orange yellow, Chili Pepper, Chili Pepper Madness, chili peppers, making them
Haggis is a traditional Scottish dish based on the left over organ meats or "pluck" of a lamb or sheep. The traditional haggis recipe calls for the lungs, or "lights," of the animal as one of the ingredients of the pluck. This can be hard to find in the U.S., but just about any organ meat will do. In fact, haggis can be made with beef, venison, fowl or even with veggies. The dish has as many variations and recipes as any other folk recipe.
This traditional haggis recipe is still used in Scotland and northern England on St. Andrew's Day, yet it can be made for any occasion wherever you happen to be.
Instructions
1. Prepare the meats. Wash and clean the stomach thoroughly in cold water and let it soak overnight. Boil the liver, lungs and heart. Finely chop the suet.
2. Put the oatmeal in the oven on a large metal tray and toast it until it is crisp.
3. Mince the boiled liver, heart and lungs and put in a bowl with about a pint of the stock from the boiled meats.
4. Mix the minced meats with the chopped onions, the herbs and the finely chopped suet and mix until everything is well blended.
5. Pack the stomach with the mixture leaving room for the oatmeal to expand, press out the air and sew the stomach closed.
6. Prick several small holes in the haggis and simmer in boiling water for approximately three hours. Serve the haggis by cutting the skin and scooping out the inside.
Tags: haggis recipe, traditional haggis, traditional haggis recipe
Southern beef stew is a simple concoction that benefits most from the slow, even cooking of a slow cooker. You can put all of the ingredients for this dish into the slow cooker in the morning, and when you return from work, dinner will be ready. Another benefit to this method of cooking is that you can save money by purchasing cheaper cuts of stew meat. They will soften over the long cooking process.
Instructions
1. Spray the frying pan with a light coating of cooking spray and place it on the stove over high heat.
2. Place the stew meat into the frying pan and allow to brown over high heat on all sides. You do not have to cook the meat all the way through; it will finish cooking in the slow cooker.
3. Place the slow cooker lining inside the slow cooker.
4. Put the browned meat, stewed tomatoes, tomato sauce, corn, celery, onions, thyme and flour into the slow cooker.
5. Plug in the slow cooker. Cook the stew, covered, on high heat for four hours or on low heat for eight hours.
6. Use a meat thermometer inserted into the meat to test that it is at least 160 degrees F. When the meat is done, the stew is finished, but longer cooking will allow the flavors to develop. Serve hot with salt and pepper, if desired.
Tags: slow cooker, high heat, cooking slow, cooking slow cooker, into slow
Nothing says summer like the smell of a steak on the grill. The best tasting steak is a ribeye. It's full of flavor and is tough to dry out due to its higher fat content. It may not help your diet, but it sure will taste good!
Instructions
1. Trim the fat. Marbling, or fat, is what gives a ribeye steak it's superior flavor. If you order steaks online, they'll usually come trimmed. However, if you purchase them at the grocery you'll probably have to trim the fat around the edges will prevent your grill from flaming. Fat drips into the grill and flames can shoot up which can be dangerous for you and can blacken your dinner.
2. Marinate your steak. Pour marinade of your choice in large plastic zip bag, add your steak and refrigerate. It's best to let it sit for 6 - 24 hours, but even a 1 hour marinade can make a difference in taste. You don't have to pay for an expensive marinade, it's simple to make your own. You can use beer, a bit of Worcestershire sauce, garlic and black pepper for an inexpensive alternative.
3. Warm your steak up. After you marinate the ribeye, bring the steak to room temperature. This helps ensure it cooks evenly.
4. Cook at a high temperature. Let your grill warm up before throwing the steaks on. A good rule of thumb is you should be able to hold your hand five inches above the grill for five seconds. Once the grill's at the right temperature, throw the steaks on.
5. Use a meat thermometer. It's for most people to tell when a steak is done by just looking at it. Use a thermometer to be sure your ribeye is cooked just the way you like it. Guidelines are:
145 degrees - medium-rare
160 degrees - medium
170 degrees - well-done
6. Let your steak rest. This is the most commonly missed step. Let your ribeye rest for a few minutes while you put the final touches on dinner. Letting the steak rest allows the juices to redistribute and ensures you'll have the perfect, juicy steak. Enjoy!
Tags: your steak, steak rest, your grill, your ribeye
Let's face it. There's only so much macaroni salad one can eat. Even a self-proclaimed macaroni salad lover has a limit of how much macaroni salad he can reasonably consume before waving the white flag of surrender. Rather than giving up and tossing the leftovers into the garbage, consider freezing it. Freezing gives you the freedom and control to plan use leftovers. Add this to my Recipe Box.
Instructions
1. Portion the macaroni salad into individual serving sizes.
2. Place each portion in a reusable storage container or plastic bag suitable for freezing. Seal the containers and/or bags tight. The advantage of using these types of containers is that they prevent air from getting in, which can cause food to spoil faster.
3. Label the sealed containers and/or bags with the date and food type.
4. Place the freezer-ready containers into the freezer for no more than 3 to 5 days.
5. Thaw the macaroni salad in the refrigerator before serving. Since macaroni salad is a perishable food, because it's made with mayonnaise; it must be thawed in a refrigerator to prevent bacteria from growing. Plan on the macaroni salad taking about three hours to completely thaw.
Tags: macaroni salad, containers bags, much macaroni, much macaroni salad
Silver gelatin photographs have been produced since the 1840s.
Before the "color revolution" in photography, almost all photographs (including snapshots) were gelatin silver prints. These types of photographs exploited the reaction that occurs between silver salts and light to print images from film onto specially treated paper. This process was widely adopted in the 1890s and remained popular, especially in art photography, until film photography was largely replaced by digital photography.
Layers
There are four layers that make up a silver gelatin photo print. There is a paper base on the bottom, made of rags originally, but made of wood pulp after World War I. On top of that is a "baryta," which is a white coating made of barium sulfate suspended in gelatin. Above that is a gelatin binder that holds silver particles. And on top is a hardened gelatin layer, called the overcoat (or supercoat or topcoat), that protects the print surface.
Silver
The silver that is present in a silver gelatin print is in silver salt particles of about 0.5 micrometers in diameter. The paper appears to be white, but when light reacts with the silver salt particles, each bit of silver turns into a dark speck. All of the dark specks create an image when light is filtered through photographic film onto the photographic paper. The paper is then rinsed clean of the silver particles that did not react with light.
Gels
Gelatin is used in these prints because it both protects the photographs when dry, and swells when immersed in developing chemicals. This allows the silver to react with the developers when the artist chooses, and then stop reacting when the photograph is no longer exposed to developer. Gelatin is an organic substance, made from animal skin and bones.
Baryta
The baryta layer that sits between the silver gel and the paper base is only present to provide a smooth white surface. In art photography, the baryta layer can have added dyes to bring out certain colors. It can also have an embossed surface to provide an additional layer of texture to the print.
Black & White Film
When taking a picture on black and white film, the image is an inverse of the image that will be printed. The parts of the image that are especially dark will not allow light to pass through the film, and so light will not fall on the photographic paper. Black and white film is an important part of producing silver gelatin photographs because it allows for sharper resolution in the images than other types of film.
Tags: silver gelatin, baryta layer, between silver, film onto, gelatin photographs
Salsa is a condiment made from a tomato base that pairs well with tortilla chips and is often added to chili and taco meals. Though salsa is perishable, freezing the dish can preserve its freshness. If you have a large amount of salsa, you can freeze it in batches so that you only have to thaw what you need. Frozen salsa must be used within 12 to 18 months.
Instructions
1. Separate the salsa into equal portions. Freezing the salsa in portions will allow you to defrost only as much as you need for each meal.
2. Pour the salsa into airtight containers or freezer bags. Remove as much air as possible from the freezer bags. Place the bags on the counter until they cool to room temperature.
3. Label the salsa with a date. Tear off a piece of masking tape and place it on the container or plastic bag. Note the date and contents in permanent marker. Place the bags or containers of salsa in the freezer.
4. Thaw the salsa in the refrigerator once you are ready to eat it. Use the oldest salsa first. Drain any excess liquid after the salsa thaws. Liquids often separate once you place them in the freezer. Stir the salsa well before using.
Canned, diced jalapenos give this appetizer its zip.
Need an easy yet delicious appetizer at the last minute? These jalapeno cream cheese roll-ups are quick and easy, and require only four ingredients. This appetizer can also be made up to two days ahead of time and sliced just before serving. If you have a sensitivity to spicy foods, be sure to use vinyl or plastic gloves before handling jalapeno peppers. Mild or hot peppers can be used, according to preference.
Instructions
Preparing the Roll-Ups
1. Soften cream cheese at room temperature for approximately 30 minutes. Place the cream cheese in a bowl and add two heaping tablespoons of canned, diced jalapeno peppers and two tablespoons of finely chopped, fresh cilantro. Stir together untill well mixed.
2. Divide the cream cheese mixture equally on four or five flour tortillas. Use a rubber spatula to evenly spread the cream cheese over each tortilla.
3. Roll each tortilla up and place the roll on a piece of foil. Wrap each roll tightly in foil. Place the wrapped rolls in the refrigerator for at least 30 minutes.
4. Unwrap each roll and cut into 3/4 inch slices. Arrange the roll-ups on a pretty platter and garnish with a sprig of cilantro or parsley.
Tags: cream cheese, each roll, each tortilla, jalapeno peppers
Hot air popcorn refers to popcorn kernels that are popped using a hot air machine rather than by roasting or microwaving. This method allows the kernels to pop without adding any preservatives or condiments that would lessen the health benefits of popcorn. When eaten alone, popcorn has many healthy benefits such as vitamins, protein, fiber, and minerals.
Necessary Nutrients
Popcorn is a great snack for many reasons. One is that it contains over 40 different nutrients that are recommended by medical professionals to intake on a daily basis. Popcorn, as a grain, has more protein than any other whole grain. The outer layers of the popcorn, including the hull, are good sources of protein, iron, and phosphorous. Popcorn contains more iron content than spinach or eggs. It also has more phosphorus and fiber than baked chips or pretzels.
Healthy Snack
The American Dental Association lists popcorn as a recommended sugar-free snack. On the ADA's list, popcorn is ranked next to common diet foods such as yogurt, nuts, and celery. Popcorn is a sugar-free and fat free snack that is also low in calories. Unbuttered, unsalted popcorn contains between 25 and 55 calories per serving. (One serving of popcorn is considered between 1/2 and 1 cup of popped popcorn.) Popcorn is also listed with the American Diabetes Association as a possible starch substitute on their controlled diets because of its sugar-free, high fiber content.
Digestion
Popcorn is a source of fiber which allows it to assist your body in its digestive process. Fiber helps break down food and move it through our intestines. Popcorn is considered roughage, a necessary fiber to encourage digestion. Because popcorn is a good source of fiber, iron, and protein, and also assists the body in digestion while being low in calories, the American Diabetes Association allows bread to be exchanged for a serving of popcorn on its weight control diets.
Tags: American Diabetes, American Diabetes Association, Diabetes Association, Health Benefits, serving popcorn
Tea sandwiches are thin, crustless sandwiches generally cut into relatively small pieces. They should not be stuffed with an abundance of fillings, but instead should be dainty and delicate. Nevertheless, the fillings should be flavorful and interesting. The term finger sandwiches refers to tea sandwiches cut in a specific way. Tea sandwiches sliced lengthwise, generally into thirds, are finger sandwiches -- while tea sandwiches cut any other way, such as diagonally or into square quarters, are simply tea sandwiches.
Instructions
1. Lay out all of your slices of bread. You need two slices for every three finger sandwiches, so you will need 20 slices of bread to make 30 finger sandwiches.
2. Spread each slice of bread with a thin layer of butter, margarine or cream cheese. This is especially important when you are making the sandwiches ahead of time. This layer helps keep the moisture from the fillings from soaking into the bread and leaving it damp and soggy.
3. Place the fillings of your choice on half of the pieces of bread. You can make several different kinds of finger sandwiches, or stick to one particular favorite. Feel free to get creative in this step. Your finger sandwiches should be thin, flavorful and savory rather than sweet. Beyond that, you can use your imagination. Try curried chicken with raisins or smoked salmon with chives. Spread the fillings all the way to the edge of each slice of bread you are covering.
4. Place the slices of bread that are not topped with fillings onto the filling-topped slices. The margarine, butter or cream cheese-coated side should be face-down on the fillings.
5. Store the sandwiches in a sealed airtight glass or plastic container. Do not stuff them into the container or pack them so high that the bottom layer gets crushed. Separate each layer with wax paper, then cover the top layer with wax paper and slightly damp paper towels. Place the container in the refrigerator.
6. Remove the sandwiches from the refrigerator one to two hours before you wish to serve them. Lay them out on a cutting board and cut off the crusts with a sharp serrated knife. Cut each sandwich into thirds to create finger-shaped sandwiches.
Tags: finger sandwiches, slices bread, Ahead Finger, Ahead Finger Sandwiches, bread make, each slice, each slice bread
Having finger sandwiches at your gathering leaves you more free time to socialize.
Offering your guests finger sandwiches is a way to provide a number of dining choices in small portions. Finger sandwiches usually are no bigger that 2 inches wide, filled with a variety of meats, cheeses and condiments. These sandwiches generally are set out on a decorative platter, allowing your guests to choose whichever sandwich they want. Include a variety of options when making your finger sandwiches, to make your presentation look nice. Add this to my Recipe Box.
Instructions
1. Choose a variety of breads with varying degrees of color, such as Italian bread, rye bread and pumpernickel. Use tortilla wraps for variety. Look for flavored wraps that have some color, such as spinach or red bell pepper tortillas.
2. Fill the sandwiches and wraps with even layers of luncheon meat -- such as ham, turkey or roast beef -- as well as cheese. Add a thin layer of condiments, such as mustard or mayonnaise, to help the meat and cheese adhere to the bread better.
3. Make up sandwich spreads with canned or fresh fish, such as tuna and salmon, or spreadable cheeses like brie and pimento spread.
4. Line a big platter with lettuce leaves, such as romaine or butterhead.
5. Cut the sandwiches into neatly trimmed shapes -- triangles, squares or rectangles. Remove the crust from all sandwiches. Cut any wrap sandwiches into 2-inch sections, removing the end pieces.
6. Arrange the sandwiches neatly on a platter. Set any triangle-shaped sandwiches so that the points are facing upward. Arrange any square or rectangular sandwiches so that they can stack on top of one another. Pile wrap sandwiches so that they're arranged snugly in stacks on the platter.
7. Fill in any gaps on the platter with fresh fruit, such as strawberries or other berries, olives or cherry tomatoes.
Tags: sandwiches that, color such, finger sandwiches, platter with, sandwiches into, sandwiches that they, that they
Fluffy pancakes topped with maple syrup and fresh fruit.
Light and fluffy pancakes can be made in the comfort of your own home. You don't need to spend a lot of money on ingredients or be a professional chef to enjoy this treat. You may already have most of the key ingredients in your pantry. The secret to making fluffy pancakes is to mix together baking soda and an acid such as vinegar that react together to produce carbon dioxide gas, which makes pancakes light and fluffy.
Instructions
1. Mix together the milk and vinegar and let sit for several minutes. In a separate bowl, mix together the dry ingredients -- flour, baking soda and salt. Whisk the butter into the egg before mixing in with the milk and vinegar. Add the dry ingredients to the liquid mixture and blend together until there are no lumps.
2. Heat a skillet on medium heat and then add cooking oil or cooking spray. Use a measuring cup to get 1/4th cup of the pancake mixture and pour it onto the skillet. Wait until you see bubbles forming in the pancake. Enough bubbles being formed means that the pancake is being cooked evenly and will be fluffy. When the bottom side has solidified enough, take a spatula and use it to flip the pancake onto the other side. Cook until both sides are golden brown.
3. Place the cooked pancake onto a plate covered with a paper towel. After the next pancake is cooked, cover the first pancake with another paper towel before placing another pancake on top. The paper towels between each pancake ensure that moisture will not be reabsorbed by the pancakes, making them soggy instead of fluffy. Remove the paper towels when all pancakes are cooked and you are ready to serve them.
4. Pick out your toppings. If you are ravenous and want a heavy breakfast, top your pancakes with real maple syrup and a dollop of butter. If you want to indulge in a sweet treat without piling on the calories, use honey instead. Add strawberries, raspberries, or blueberries as a healthy side.
Tags: baking soda, maple syrup, milk vinegar, pancake onto, paper towel, paper towels
Food poisoning from fish is classified into ciguatera and scombroid types. Ciguatera poisoning is caused by eating fish that have already ingested the poison and scombroid poisoning occurs when a substance such as histamine is produced in the fish's body after it is already dead. The following steps will show store fish to prevent food poisoning.
Instructions
1. Limit your intake of top predators in tropical waters to prevent ciguatera poisoning. Poisons also tend to accumulate as you go up the food chain, and poisonous plants and animals are especially common in coral reefs. Fish that commonly carry poisons include amberjack, barracuda, grouper, king mackerel, moray eel and snapper.
2. Clean fish promptly after they die to prevent scombroid poisoning. If a fish dies on the stringer, you should clean it on the spot and pack it in ice instead of waiting until you get home. Histamine will begin accumulating as soon as the fish dies.
3. Remove the internal organs of fish as quickly as possible to prevent ciguatera poisoning. This is where ingested poisons will tend to concentrate and you should never eat the internal organs of a fish.
4. Store fish separately from other foods and wash all utensils in soap with a scouring pad. Seal the fish in an airtight plastic bag if possible.
5. Freeze fish or refrigerate promptly if you will not be eating it right away. Use caution when eating fish that has been fermented instead of refrigerated such as anchovies, mahi-mahi, sardines and tuna.
Tags: ciguatera poisoning, eating fish, eating fish that, fish dies, fish that
Salad dressing can be as simple as a drizzle of olive oil.
Without salad dressing, a salad is just a side of lettuce or greens on a plate. It isn't the same without at least a little oil-, cream- or citrus-based sauce to coat the greens. Salad dressing complements the greens and other ingredients in the salad. For delicate greens, lighter oil-based dressings should be used and, for stronger flavored greens, a cream-based dressing is appropriate.
Vinaigrette Dressings
One of the most common types of salad dressings available, vinaigrettes combine vinegar and oil in its most simple form, with herbs and spices added for flavor. For example; adding garlic, oregano, parsley, basil and lemon juice turns it into an Italian dressing. Other vinaigrettes use different types of vinegar such as balsamic, a dark vinegar made from grape juice. Likewise, a red wine vinaigrette combines red wine vinegar with olive oil and optional herbs and spices. Other common vinaigrettes include Greek dressing and raspberry vinaigrette.
Creamy Dressings
Mayonnaise is the base for the most-known creamy dressings, such as Caesar, blue cheese and ranch dressings. According to Slate Magazine, ranch dressing has been the best-selling salad dressing in the United States since 1992. This creamy dressing, invented by the owners of a California dude ranch, combines mayonnaise with buttermilk, lemon juice, salt, pepper, paprika, mustard powder and fresh chives and dill. Although traditional Caesar salad is prepared with slightly coddled eggs, the oil and egg whisked together essentially make a mayonnaise, so prepared mayonnaise is often used in place of the egg. Other cream-based dressings use sour cream, creme fraiche or even yogurt as the main base.
Citrus Dressings
For citrus dressings, lemon, lime, grapefruit or orange juice is combined with herbs, spices and olive oil. For a basic citrus dressing, combine lemon juice with olive oil, and seasonings of your choice. Citrus juice is often combined with sweet ingredients such as honey or fruit. One such dressing combines orange juice, lime juice, honey, grated orange peel and olive oil, perfect for a salad that includes fruits such as strawberries, blueberries and tangerines.
Cooked Salad Dressings
While most salad dressings simply combine raw ingredients, others include ingredients that need to be cooked. For a southern-boiled salad dressing, raw egg is whisked into seasoned flour, along with mustard and evaporated milk. Cream and vinegar is added until the mixture thickens. Finally, butter is stirred in before placing the whole mixture in the fridge to chill. Caesar salad is also considered a cooked salad when you use the coddled eggs, which have been simmered briefly in hot water.
Tags: herbs spices, lemon juice, salad dressing, Caesar salad, coddled eggs, combined with
Pesto traditionally includes basil, pine nuts and parmesan cheese.
Pesto makes a healthy and tasty addition to meals, serving as everything from a dip for vegetable nibbles to a condiment for sandwiches to a sauce for pasta. When the allure of traditional pesto made with basil, pine nuts and Parmesan wears off, wake up your palette by altering the ingredients. Change one or all of the key ingredients to complement the dish you are making.
Greens
Arugula adds a spicy kick to pesto.
Replace the basil in traditional pesto recipes with other types of greens. For a spicy kick, include arugula, also known as rocket lettuce, or escarole instead of basil. Another way to spice it up a bit is with the addition of dandelion greens; find them for free in your yard, but only pick those that haven't been touched by chemicals. Punch up the power of pesto by incorporating kale or spinach as the green in the mixture. Both kale and spinach contain essential vitamins and minerals.
Basil Variations
Try a variety of basil that offers a distinct flavor.
Enjoy the basic flavor of basil, but with a twist. Make pesto using one of several varieties of basil that offer a distinct taste. Use lemon or lime basil to incorporate the light flavor of citrus into pesto; serve with pasta or seafood dishes that pair well with citrus. Add Thai basil to pick up the strong licorice flavor of that herb in your pesto; the flavor complements stir fry dishes. Cinnamon basil gives your pesto a bit of smokey spice.
Nuts
Walnuts add a strong flavor and meaty texture to pesto.
Vary the taste of your pesto sauce by changing the type of nuts you use. Instead of the typical pine nuts, try adding walnuts. Toast the nuts in a pan on the stove over medium heat for three to five minutes or in the oven on 350 degrees form five to eight minutes or until they begin to brown. Toasting enhances the flavor of walnuts, which add a meaty texture to the pesto. Cashews and peanuts, which are less expensive than most other nuts, are other tasty additions to pesto.
Cheese
Use your favorite cheese in pesto sauce.
Change the cheese in pesto sauce to give it a completely new flavor. Traditionally made with parmesan, a basic pesto recipe adapts well to all types of cheese, hard or soft. Make a smooth and creamy pesto by incorporating goat, gorgonzola or feta cheese into the mixture. For a sharper taste and chunkier texture, use cotija, Romano or asiago cheese. To bring out the flavor of the cheese, grate it just before adding it to the pesto sauce.
Vegan
Go vegan and leave the cheese completely out of your pesto sauce. Instead add miso paste or nutritional yeast. Miso paste has a thick texture and salty taste that substitute well for parmesan cheese. Nutritional yeast also has a nutty flavor and a similar texture to that of grated cheese.
Tags: your pesto, pesto sauce, pine nuts, basil pine, basil pine nuts
Knives are among the most potentially dangerous cooking utensils in your kitchen. That's why you have to demonstrate care and concentration when using them. When you buy a knife, you want one that feels comfortable in your hand. Every kitchen should have a chef's knife for mincing and chopping, a paring knife for small jobs, utility knives, a bread knife and boning knife for cutting poultry.
Instructions
1. Keep your knives sharp by cutting on plastic or wood cutting boards. Sharpen the blades once in a while with a sharpening steel or stone.
2. Chop food slowly and carefully. Curl your fingers under on the hand that's holding the food. This will keep your fingers from getting accidentally cut.
3. Hold the knife firmly in your strong hand and use a rocking motion to cut. Keep the tip pressed to the cutting board and lift the handle only. The knife should not leaving the cutting surface.
4. Cut with a sawing motion when using a serrated bread knife. Always face the blade away from your body.
5. Wash your knives by hand instead of throwing them in the dishwasher. This will protect the blades and handles. Dry thoroughly before storing.
6. Store your knives in a knife block, magnetic strip or in a drawer, covered with protective sleeves. If you keep the blades from banging up against other cutlery, you'll protect the blades.
Tags: your knives, bread knife, protect blades, This will, when using, your fingers
Scalloped potatoes are a down-home side dish that goes with just about any meat entree. Making scalloped potatoeswith cheese converts the dish into true comfort food, sure to please any member of your family. Making fresh scalloped potatoes with cheese is not difficult and tastes much better than the option offered in a box at the grocery store.
Instructions
1. Grease a shallow baking pan with oil or lard to prevent sticking. Preheat the oven to 375 F.
2. Lay thinly sliced potatoes in the shallow baking pan, making sure the slices are distributed evenly in the pan at about the same depth.
3. Melt the butter or margarine in a saucepan. Whisk the flour into the butter until the mixture is smooth.
4. Add the milk, and cook the mixture over medium heat until it is thick and bubbly.
5. Add the grated Cheddar cheese, and stir the mixture continuously until the cheese is melted.
6. Pour the cheese mixture over the potatoes in the shallow pan.
7. Cover the pan with aluminum foil, and place it in the oven for 30 minutes.
8. Remove the foil, and cook the potatoes uncovered for another 45 minutes to 1 hour, or until they are fork tender.
Pomegranate trees are grown for their ruby-colored seeds
Native to the area around the Mediterranean, the pomegranate has been cultivated for centuries. Pomegranate trees grow to 16 feet tall and though they are relatively disease resistant, watch for a few potential problems. The first defense is, quite simply, to keep it healthy with adequate drainage and air circulation.
Leaf Damage
Cercospora is a fungus that can cause brown spots to appear on the leaves of your pomegranate. This fungus may also cause the leaves to turn yellow and curl. Heavy infestations may cause severe leaf drop. This fungus thrives in hot, humid conditions. Remove infected leaves and treat your tree with a fungicide to prevent spread.
White fly, mealy bugs or scale insects may also attack your pomegranate leaves causing wilt, discoloration and ultimately defoliation. Spray your tree with an insecticide, making sure to get the underside of the leaves. Repeat the application in 30 days to prevent further infestation.
Twig Die-Back
Pleuroplaconema or Ceuthospora phyllosticta, both stem borers, bore into twigs and branches causing the branches to die back. In early summer, the adult stem borer lays its eggs in with the stem of the plant. The larvae appear like cream-colored caterpillars and are about 1 inch long. Left untreated, stem borers can kill your pomegranate tree. At the first sign of this pest, treat your tree with an insecticide. Repeat in 30 days for best results.
Disfigured Fruit
The pomegranate butterfly will lay its eggs on the pomegranate flowers. After a few days, the eggs will hatch and the caterpillars will burrow into the new fruit, and begin to feed. Left untreated, pomegranate butterflies can destroy an entire crop of pomegranates. Treat your pomegranate tree with a pesticide at least twice, 30 days apart, to eliminate this insect.
Fruit Rot
Phomopsis sp. is a fungus that attacks the fruit causing it to rot. It's more common in humid, hot climates. Your pomegranate fruit will have soft areas on the outside of the fruit indicating the inside is beginning to rot. Once your fruit is infected, it can not be saved. Remove all infected fruit from your tree and spray with a fungicide to prevent further spread of the fungus.
Trunk or Wood Damage
Termites are voracious pests that can damage and kill your pomegranate tree. They burrow into the trunk, eating your tree from the inside out. Termites swarm in the spring, so this is the most likely time to spot them. Many control methods exist such as insecticides, termite soil treatments to create a barrier or termite baits. Look for sawdust-like deposits on the ground around the trunk of your tree and dead or dying branches.
Tags: your tree, tree with, your tree with, your pomegranate, your pomegranate tree
Make a hot spicy dish, like chili, on a cold winter to get the blood flowing. Chili tastes best when it's fresh and homemade, but it may also be eaten from a can. The canned version of chili may be a bit bland and require the addition of several ingredients to spice it up to make it an acceptable substitute for the real thing. Don't despair if you don't have time to make homemade chili; canned chili can be improved by several methods.
Instructions
1. Cut off a chunk of cheddar cheese. Slide it down the shredder to get tiny portions of shredded cheese. Put a large handful into your bowl of chili. Put it in the microwave on high for 20 seconds to melt the cheese over the chili.
2. Slice two large onion rings from a yellow onion and dice them. Slice a tomato into chunks. Toss both on top of the chili. Sprinkle crushed pepper on top.
3. Add chili to French fries to make chili fries. Throw string potatoes into a pan and fry them up until they're golden brown. Remove them and pat off the oil. Add two large tablespoons of chili on top of the fries. Add some cheese and place them in the microwave on high for 30 seconds.
4. Make a chili dog. Microwave a hot dog for one minute on high. Place it in a bun and put two large tablespoons of chili on top of it. Add some cheese and place the chili dog in the microwave on high for 30 seconds.
5. Take a handful of crackers and crumble them up. Sprinkle them over the chili. Add shredded cheese, onions and a dollop of sour cream.
Tags: high seconds, microwave high, microwave high seconds, cheese place, chili fries, chili microwave high
Swiss cheese, or Emmentaler as it's called in Switzerland, dates back to the 15th century. Swiss is a cow's milk cheese, and some Swiss cheese wheels weigh up to 200 lb. Popular on sandwiches and in fondues, Swiss cheese can enhance the flavor of almost any meal. Here are some tips for identify Swiss cheese.
Instructions
1. Look at the Swiss cheese. If the product has a large number of "holes" throughout the wheel, it's likely to be Swiss. These holes are created when escaping gas expands and "pops" the bubbles, forming the common Swiss cheese holes.
2. Smell the Swiss cheese. Swiss cheese has its own unique smell that resembles a nutty yet tangy cheese.
3. Consider the color of the Swiss cheese. A typical Swiss cheese will be yellow to pale yellow with a waxy appearance. Different varieties of Swiss cheese have slight differences in color and appearance.
4. Buy differing varieties of Swiss cheese such as Jarlsberg, Comte and Blarney. Blarney has the taste and consistency of Gouda cheese. Jarlsberg is from Norway and exhibits a creamy, buttery taste. Comte cheese is similar in taste and form to a Gruyere cheese.
5. Understand that today's true Swiss cheese is almost always made from cow's milk. In earlier times, sheep milk and goat milk were used as the primary ingredients until their populations fell.
The kidney bean is a red bean that is packed with protein. Domestic cooks and refined chefs use the kidney bean because of its natural nutty flavor and bright color. Kidney beans are a key ingredient in recipes like chili and red beans and rice. These beans absorb seasonings well and after cooking a while, deliver a nice thick rue. Perfect for the crock pot or the stovetop kettle, kidney beans make a main course or entree. Because of their dried state, kidney beans require a little care before they cook.
Instructions
1. Measure out four cups of kidney beans with a measuring cup. Pour all four cups into a colander. Rinse the beans off to remove any debris, such as leaves from the beans.
2. Sort through the beans, removing any beans that are bad. Bad beans may be extremely shriveled, very dark or displaying some other imperfection. Toss out the bad beans and give the remaining beans another good rinse, sifting them with your hands under some cold running water.
3. Place a large, heavy pot on a large burner on the stove. Turn the heat to high so that the water will reach a boil. After the water comes to a boil, carefully slide in the beans from the colander. Place a lid on the pot and allow the beans to come to boil.
4. Boil the beans for two minutes. Then remove the pot carefully from the heat and let the beans sit for an hour. Keep the lid on the pot as it sits. After an hour, remove the lid from the pot and stir the beans. Check again for any bad beans and remove any that slipped by you the first time.
5. Return the pot to the burner and simmer the beans for about an hour and a half or until they are done. Add a teaspoon of salt per cup of beans. Reduce this a little if you like less salt in your beans.
Tags: beans remove, four cups, kidney bean, kidney beans
Storing brandy, wine and other alcoholic beverages in crystal decanters may lead to lead leached from the crystal then causing serious health side effects when ingested. The longer the beverage remains in the crystal, the more lead leaches into the liquid. After an hour of storage in a lead crystal decanter, the amount of lead in white wine can more than double.
Lead Poisoning Symptoms
Lead poisoning can affect walking, hearing, the kidneys and cause other serious complications in the body. Most lead poisoning comes from lead building up in the body through time. However, a sudden large dose of lead can cause emergency hospitalization for stomach cramps, seizures, vomiting and coma.
Medical Tests
A blood test, a bone marrow biopsy, iron level tests, x-rays of bones, and complete blood count studies are just some of the lab work that might be done to help determine whether you suffer lead poisoning. If you suspect you've been exposed to lead by drinking or eating from lead crystal, had exposure by some other means, or need questions answered regarding lead poisoning, call the National Poison Control Center 800-222-1222 any time of day or night.
Avoid Exposure
You can avoid ingesting lead leached into drinks by storing beverages containing alcohol in other than crystal decanters. If you choose to use crystal decanters, pour wine or brandy into the decanters shortly before serving then return any remaining liquor to its original bottle. Empty the crystal glasses, and then wash them in warm soapy water. Use other crystal containers, such as jam and jelly compotes, biscuit buckets, juice and water glasses, to serve only the current meal then return the foods and liquids to their original containers until next use. Or, use only glass for serving and storing food and drinks.
Tags: crystal decanters, from lead, lead crystal, lead leached, lead poisoning