Store-bought focaccia serves as a handy base for a variety of savory toppings. When cut into neat, single-serving wedges, focaccia bread can be used as a quick meal on it's own or as an appetizer at your next gathering.
Instructions
1. Preheat oven to 350 degrees. Lay the focaccia bread on a clean work surface. Brush the baking sheet with oil.
2. Brush the surface of each focaccia bread with either extra virgin olive oil or the melted butter. Sprinkle each bread with grated cheese and a good amount of freshly ground black pepper.
3. Divide the scallions and sprinkle some over each crust. Put 2 tablespoons each chopped Cubanelle peppers on each crust. Repeat with the zucchini.
4. Distribute equal amounts of the shredded mozzarella and shredded cheddar over the crusts. Season each with oregano.
5. Place both crusts on the baking sheet. Bake for 15 minutes. Remove from oven to work surface. Cut each focaccia bread into four equal serving wedges and place on a serving platter.
Tags: focaccia bread, baking sheet, bread with, each crust, each focaccia, each focaccia bread
Seaweed is a nutritional addition to your diet, containing high amounts of B vitamins and minerals. It's an easy ingredient to incorporate into your cooking, with most seaweeds requiring only soaking and brief cooking.
Instructions
1. Prepare seaweed for use. Seaweed is dried for packaging, and some varieties of seaweed, such as arame and wakame, need to be soaked before you use them. Read the direction on the package.
2. Consider seasonings that complement the flavor of seaweed as you create your own recipes. Asian seasonings are classic complements. Toasted sesame oil, sesame seeds, tamari, brown rice vinegar, carrots, onions and cucumbers are all delicious complements to start with.
3. Use as a digestive aid for bean dishes. Add a two-inch piece of kombu to the water when you are cooking dry beans and the beans will be easier to digest.
4. Make sushi, one of the most common uses for seaweed. Use nori seaweed for this dish. It's ready to use out of the package or you can toast it over a flame.
5. Add to soup. Seaweed can be added to miso soup or your favorite vegetable soup as it cooks, or nori can be crumbled on top as a condiment. You can also add soaked seaweed to seasoned nut milk for a raw soup.
6. Create salads. Toss soaked seaweed with cucumbers, greens, toasted sesame oil and your favorite seasonings, or experiment with it in your favorite salad recipes.
7. Try a saute. Arame and wakame make delicious main dishes when sauteed with carrots and onions. Add a splash of roasted sesame oil and some toasted sesame seeds before serving.
8. Make a sandwich. Sauteed seaweed goes well on a sandwich, as does dulse. A simple recipe is to put sauteed arame or wakame on wholegrain toast with cream cheese. Or try using fried dulse to replace bacon in a BLT.
Tags: your favorite, carrots onions, sesame seeds, soaked seaweed
Once used primarily as a blending grape, Malbec has now come into its own as a single varietal and is being grown in many wine regions throughout the world. Malbec is the signature wine of Argentina and has made a new name for itself with red wine lovers.
Malbec Characteristics
Malbec has been referred to as a rustic Merlot because of its earthy, woody character. It is typically a medium-bodied to full-bodied red wine with red fruit flavors of plum and blackberry jam. Its aroma, or nose, consists of earth and chocolate. Malbec has become popular because of its versatility and ability to pair with many foods.
Red Meats
Ribeye steak and a glass of wine.
Malbec pairs very well with all types of red meats such as barbecued beef, grilled steak, fillet mignon, flank steak, roast beef, prime rib and pot roast. While drinking, enzymes in red meat soften the tannins of the wine and bring out its fruit. Malbec also pairs well with stews such as beef bourguignon and stroganoff. Roast leg of lamb and grilled lamb chops are also good accompaniments to Malbec.
Pork
Grilled pork tenderloin
Many pork dishes pair well with Malbec. Grilled pork chops, pork roast or barbecued pork ribs are good matches.
Grilled Tuna, Salmon and Halibut
A thick tuna steak ready for grilling.
Any grilled, thick-fleshed fish like tuna, salmon or halibut are complimented by Malbec and its mild tannins.
Roast Fowl
Roast chicken
Roast chicken and turkey will stand up well to the earthy flavors of Malbec.
Tomato-Based Dishes
Ravioli in tomato sauce
All tomato-based pasta dishes such as ravioli, lasagna and cannelloni pair well with Malbec, as does seafood tomato sauce dishes with mussells, clams and calamari.
Spicy Mexican and Indian Food
Beef burritos
Not many red wines pair well with spicy foods, but Malbec's versatility and natural acidity make it a good match to stand up with Mexican dishes such as beef tacos or burritos and Indian curry dishes such as lamb or beef.
Tags: well with, dishes such, pair well, pair well with, Grilled pork
"Three square meals a day." Everyone has heard this adage, but it might not be sound advice for those trying to lose weight. Instead, eat five mini-meals per day to hinder hunger and boost metabolism.
Why Five?
According to a 2008 Men's Health article, the principle behind eating five small meals--sometimes referred to as "mini-meals"--a day is simple: Eating more frequently, despite the meals' smaller sizes, is more satisfying. Additionally, eating frequently keeps protein levels high, which helps build muscle. This is because the body can metabolize only a certain amount of protein at one time; therefore, it's best to spread it out over the entire day in smaller quantities.
Schedule
Kick off your day by eating within 30 minutes of waking up. Space your mini-meals to about every two to three hours throughout the day, ensuring that you never get hungry between meals. A typical schedule could look like this:
• 7 a.m.: Breakfast
• 10:30 a.m.: Mid-morning snack
• 1 p.m.: Lunch
• 4 p.m.: Mid-afternoon snack
• 7 p.m.: Dinner
Although some of the "meals" are here called "snacks," keep in mind that the caloric differences between them will be small to none.
Caloric Intake
To determine how much you should eat at each sitting, you need to first determine how much you need to eat during the entire day. Do this by calculating your basal metabolic rate (BMR) by using the following formula:
Women: BMR = 655 + (4.35 x weight in pounds) + (4.7 x height in inches) - (4.7 x age in years)
Men: BMR = 66 + (6.23 x weight in pounds) + (12.7 x height in inches) - (6.8 x age in years)
For example, a 185-pound, 5-foot-9-inch, 24-year-old woman's basal metabolic rate is 1671.25. Then, you need to use the Harris Benedict equation to find the magic number of calories you should eat per day. Multiply your BMR by the amount of exercise you do: x1.2 (sedentary), x1.375 (light), x1.55 (moderately), x1.725 (heavy), x1.9 (extreme).
The aforementioned 24-year-old does light exercise; therefore she needs to eat 2,298 calories per day to maintain her weight. To lose weight, she must cut 500 calories per day for a total of 3,500 calories--one pound--per week, making her total caloric intake 1,798 per day.
Divide this by 5 to determine how many calories you should eat per meal. In this case, it's about 360. That number isn't rigid. If you eat 300 calories at one meal, you can eat 420 at another. Just make sure it all adds up to your per-diem caloric intake.
What To Eat
According to a 2005 Washington Post Article, "Mini-Meals, Minnier Me?", it's important to mix up your meals by including protein, carbs (which provide fiber), and a little bit of healthy fat at each meal. Pairing these different types of foods together is key to feeling satiated, which helps aid weight loss.
An example of a breakfast that includes all three elements is a slice of whole-wheat toast (carbs) topped with natural peanut butter (protein and healthful fat). A dinner example is chicken breast (protein), cooked in olive oil (fat) and paired with sweet potatoes (carbs).
Tags: basal metabolic, basal metabolic rate, calories should, determine much, height inches, height inches years, inches years
Your dog can’t tell you if he’s eaten something poisonous but by observing his symptoms and inspecting his environment, you may find that your dog has ingested a dangerous substance. Many pet owners don’t realize that some foods that are healthy for people are poisonous to their dogs. Depending upon the substance your dog ate, he may exhibit mild symptoms of poisoning or he may have a full-blown emergency reaction.
Instructions
1. Observe symptoms that are unusual for your pet, especially those that come on quickly. Mild cases of poisoning may result in drooling or anxiety, depending upon the substance ingested. Severe symptoms include dizziness, difficulty walking or standing, panting louder and faster than is normal for your dog, vomiting and seizures. Transport a dog who exhibits the symptoms of poisoning to an emergency veterinarian clinic.
2. Inspect your dog’s yard or the area where he was last playing for evidence of a toxic substance. Even common food items can poison a dog. Tomatoes, grapes and garlic are toxic to dogs. If you have a garden, check to see if your dog chewed up some of your fruits and vegetables. Call your vet immediately to tell him what you think your dog ate.
3. Suspect poisoning if you’ve treated your dog within the last 12 hours for ticks and fleas by using an over-the-counter product. Many dogs have an allergic reaction to these products and may exhibit extreme anxiety, drooling and uncontrollable itching. Check the dog’s skin in the area where you applied the product. If the skin is red or welted, immediately wash the dog’s skin with cool water and dish soap and contact your veterinarian.
4. Inspect the legs of old painted chairs and wood trim in a house built before 1978 if your dog becomes increasingly lethargic and shows signs of diarrhea and vomiting (in some cases). Lead poisoning from chewing on old painted wood leads to anemia in dogs. The symptoms may not appear for a few days so think back to what your dog has been chewing on.
5. Take your dog to the vet quickly if he has seizures or tremors, even if you can’t think of a possible poison. Because there are so many kinds of plants, household products, fruits and human medicines that can poison a dog, it’s imperative to seek help immediately when your dog shows these symptoms. The veterinarian will probably treat your dog with a charcoal-based product designed to bind any residual poison in his digestive tract before it makes the condition worse.
Tags: area where, dogs have, symptoms poisoning, upon substance
Light, fruity, delicate and sweet, Piesporter is a white wine produced in the Piesport region of Germany. Unfortunately, its reputation as a flabby, overly sweet white wine has caused many wine lovers to shun the honey-colored beverage. You should make your own judgment and try a crisp glass of Piesporter on a warm summer day.
Instructions
1. Discover Piesporter made from Riesling grapes. Piesporter madefrom Riesling grapes is the superior Piesporter. It is well-balanced in acidity and sweetness, and has forward tropical fruit flavors with a crisp citrus finish.
2. Learn about Piesporter made from Muller-Thurgau and Elbling grapes. Piesporter made from these grapes are considered be of lesser quality than those made from Riesling grapes.
3. Find out about chaptalization. This is a process of sugaring the wine and is done when the grapes do not produce enough sugars, thereby resulting in a very low alcohol level. Piesporters made from Muller-Thrugau or Elbling grapes are often subject to this process, which is considered to result in an inferior Piesporter.
4. Know when to drink Piesporter. Bottles made from Muller-Thrugau or Elbling grapes are meant for drinking immediately. The Riesling varieties can be aged in order to mellow the acidity and open up the flavors.
Tags: made from, Piesporter made, Piesporter made from, Elbling grapes, from Riesling, from Riesling grapes
Due to their high water content, potatoes can turn mushy if frozen raw
Freezing potatoes can be tricky for first timers, as potatoes in soups or other liquids can turn mushy when defrosted, much like potatoes if you decide to freeze them raw. This is because potatoes contain a great deal of water, and commercial producers will partially dehydrate the potatoes before freezing to prevent this problem. If you have a stew or soup with potatoes that you wish to freeze, you're better off removing the potatoes and freezing the remainder of the ingredients.
Raw Potatoes
If you want to freeze raw potatoes, new potatoes work best. Choose potatoes without any bruises, or cut bruised areas off with a knife. Use firm, smooth potatoes and peel and rinse before freezing. For best results, blanch them in boiling water for 3 to 5 minutes. Drain and allow to cool down before putting in freezer bags in the freezer.
Cooked Potatoes
Potatoes that have been fried, roasted, stuffed and boiled can be frozen. Allow fried potatoes to dry before putting in freezer bags. Wrap roasted and stuffed potatoes in plastic wrap before putting in freezer bags. Cooked potatoes can be stored for one to two months in the freezer.
Mashed Potatoes
Put mashed potato into an airtight container before freezing. This will keep for one month. Alternatively, if you want to freeze individual portions to make defrosting easier, either spoon servings into various airtight containers or use a baking sheets and tray-freeze each portion until you're ready to transfer them to containers.
Defrosting
Cooked potatoes, whether fried or baked previously can be defrosted in the oven at a medium heat. If you've wrapped potatoes in plastic wrap before freezing remember to remove this first. Frozen mashed potatoes can be defrosted in the microwave.
Tags: before freezing, before putting, before putting freezer, freezer bags, putting freezer, putting freezer bags
The Blue Hawaiian is a cocktail that includes a fairly extensive ingredient list and necessitates some hardware to produce it properly. It makes up for these cumbersome aspects by being one of the better cocktails you're ever likely to taste. It is, for all intents and purposes, a Hawaiian sunset at the beach that's served frozen in a glass. Here's make your own Blue Hawaiian.
Instructions
Making Your Own Blue Hawaiian
1. Fill your pint glass about half full with ice.
2. Dump the ice from the pint glass into your blender.
3. Add the coconut-flavored rum, blue Curacao, pineapple juice and cream of coconut to the blender.
4. Place the blender's lid firmly on top and blend the mixture on high until it is completely smooth and uniform.
5. Pour the mixture into your pint glass.
6. Garnish with a slice of pineapple on the rim of the glass and a maraschino cherry on top of the Blue Hawaiian.
Tags: Blue Hawaiian, pint glass, your pint glass, Hawaiian sunset, into your, your pint
Fresh salsa is great any time. Whether you are just snacking with chips or entertaining a large crowd, fresh salsa is a must and will be the first dish to empty. If you make too much, you can freeze it. Keep in mind, though, that freezing it will cause the salsa to lose its "crunchiness." It is still delicious, still has a fresh taste and can also be used in cooking for Mexican foods, casseroles and meat marinades. The following recipe uses fresh ingredients except for the tomatoes, so you don't have to blanch and peel them.
Instructions
1. Empty the canned tomatoes into a food processor or blender. Process lightly, keeping the tomatoes in small chunks. Place into a bowl.
2. Add onion, jalapenos and garlic to the processor or blender and process lightly. Pour into the bowl with the tomatoes.
3. Add the seasonings to the bowl with the water and lime juice. Mix well. Serve fresh with chips or with a meal.
4. Put the leftover salsa in airtight freezer containers and freeze. For best results, use within 3 months.
5. Thaw the salsa in the refrigerator. When thawed, put in a food processor or blender and blend well. Serve as restaurant-style salsa or use in cooking.
Growing black walnuts from seed is not the best method of propagating the tree. The preferred method is simply transplanting young seedlings that emerge near the tree. However, germinating the seed can be a valuable project for teaching children about seeds and plant growth. With a little luck and care, you can harvest walnuts in the fall and start new trees in the spring. The process is simple but does require patience.
Instructions
1. Gather nuts in September or October as soon as they have fallen from the tree. Watch the tree carefully for signs of dropping nuts, as squirrels will quickly scurry away nuts before you can get to them.
2. Look for the largest and heaviest nuts. These have more kernel and produce stronger seedlings.
3. Soak the nuts in a container of tepid water to soften and remove the husk. Peel the husk away by hand. Wear protective clothing and gloves to prevent staining from the dye in the husk. Discard any nuts that float, as they are not viable seeds.
4. Place nuts in a plastic food storage bag with damp peat moss. Poke several holes in the bag to allow for air circulation. Store the bag in the refrigerator to 90 to 120 days. Walnuts require stratification and will not germinate until exposed to cold temperature for two to three months.
5. Check often for any signs of mold or mildew and keep the peat moss slightly damp. Open the bag to increase aeration if the contents appear too wet.
6. Plant in the spring in a sunny location. Cover the nuts with two inches of loose soil and water well. Keep the soil moist until sprouts appear. Walnuts generally have a germination rate of around 50 percent. Plant two nuts in each location to insure new seedlings.
An easy appetizer can still be a delicious addition to any menu.
Appetizers are traditionally a small course served before the entr e. Appetizers served at parties should follow certain principles. If possible, the host should offer a variety to suit many differing tastes. The item should be easy to eat in case guests would like converse with each other during this course, and it should tie in with the rest of the menu. If you are not a professional chef or just pressed for time, you may prefer items that are easy to put together.
Instructions
1. Use items you have on hand already. If you decide to hold an impromptu party at the last minute, you still can please your guests. Chop up fresh vegetables into easy-to-hold chunks. Arrange them on a plate. Make a dip in the middle. Add spices and herbs to sour cream and thoroughly blend. If you have no sour cream, puree canned beans in a blender. Add oil and garlic or chopped onions. Dips also can be made from other canned ingredients, including mushrooms, artichokes and tomatoes.
3. Prepare parts of the course a few days in advance. Easy can mean breaking more elaborate creations into a series of smaller steps. If you want to dazzle guests with your own cheese- and onion-stuffed focaccia, combine the dough ingredients together and let it rise overnight. The stuffing mixture also can be prepared several days in advance and placed in the refrigerator. Assemble the finished product the next morning. Place the ingredients in the center of the bread dough, pop the bread in the oven to bake and serve hot as guests arrive. Often an important item can be frozen and then thawed out at the last minute for quick use.
4. Buy parts of the appetizer you intend to serve. Making items such as puff pastry or tart shells can require a great deal of advanced preparation. Cut down on the time needed and buy these items. Puff pastry can easily be filled at the last minute and then baked as guests arrive. Tart shells also can be filled with a simple mixture of mushrooms and cheese, chopped vegetables, chopped cold cuts or even onions, cream and bacon.
5. Purchase ready-made items. Many supermarkets have frozen food sections where you can find items that you can freeze and reheat later. Frozen appetizers are ideal if you have last-minute, unexpected guests or find yourself with unexpected company. Make them your own by adding an extra individual touch, such as shavings of cheese or sprigs of fresh herbs. If possible, taste all the items you purchased yourself before serving to make sure they meet your culinary standards.
Tags: last minute, days advance, guests arrive, items that, sour cream, your guests
The Krups Grind & Brew coffee machine, also known as the Krups KM7000, brews ground coffee or coffee that you have ground using the conical burr grinder attached to the top of the machine. The KM7000 then dispenses the coffee -- up to 10 cups -- into its glass carafe. Typically, you need to take apart the machine to clean it and remove coffee grounds or coffee bean particles and oil. This is also good to do before you store the machine. Whatever your reason, Krups has designed the Grind & Brew with only a couple of removable parts so that you can take your machine apart quickly.
Instructions
1. Turn off and unplug your Krups KM7000 Grind & Brew coffee machine.
2. Grasp the handle on the 10-cup carafe and remove it from the warming plate. Set it aside.
3. Rotate the filter holder to the left of the machine. Grasp the filter basket and pull it up and out of the holder. Swivel the holder back into its original position.
4. Set the filter basket aside. If the basket has a filter and coffee grinds in it, dispose of both and set the basket aside so that you can clean it when you're finished taking your machine apart.
5. Stick the tip of a ballpoint pen or the end of an unfolded wire paperclip into the hole on the top of the clear cover of the ground coffee supply channel to unlock it from the machine. Pull it toward you and off of the machine and set it aside.
6. Lift the lid on the water reservoir and dump out any remaining water if applicable. Remove the water filter holder. Remove and dispose of the filter, dry the holder and set it aside.
7. Clean and/or store your Krups Grind & Brew coffee machine and parts as desired.
Sometimes expenses or saving goals force you to survive on one dollar per meal. If you invest some time into it, you can easily reduce your expenses on food to one dollar per meal. By following these tips, you will not only survive, but even enjoy a healthy and varied diet.
Instructions
1. Choose foods that are cheap relative to their ability to fill your stomach. Focus on foods that keep you full longer, like foods high in complex carbohydrates or protein.
2. Keep in mind foods that are budget favorites. Yogurt is an excellent breakfast or snack. Generic dry cereal is much less than a dollar per portion, leaving some room in the budget for milk. Pasta and infamously cheap ramen noodles make for affordable lunches or dinners. Baked beans are a one dollar a day essential item.
3. Shop smart. Watch grocery store flyers for drastically reduced prices. Frozen meals, including ones for diets, often go on sale for less than one dollar. You can prepare a frozen meal quickly and someone else has already made sure that it is nutritionally balanced.
4. Cook in quantities. Increase the variety of your diet with stir fry and other cheap ways of combining several food types. If you are cooking for one person, you may have to eat leftovers for multiple meals. Experiment with ways that you can adjust favorite recipes to make them fit into your budget.
5. Portion your food according to your budget. If you cook enough pasta or stir fry for leftovers, calculate how much you can eat for one dollar before eating. Set aside the appropriate amount and put the rest away.
6. Drink water. People often feel hungry when they are only thirsty. Water is also cheaper than other drinks, especially if you drink from your tap.
7. Join a wholesale club and shop at discount stores. If you look in the right place, sometimes you can afford meals that normally break the budget.
Tags: foods that, dollar meal, less than, less than dollar, than dollar
Mango extract is derived from the seeds of mangos. Specialists at the University of Yaoundé performed studies and tests on mango extract. These tests were published in Lipids in Health and Disease and show that mango extract can help people lose weight. Mango extract helps weight loss by stimulating the production of fat-burning enzymes. As with any new diet, consult your physician before starting.
Instructions
1. Check with your doctor to make sure that you are healthy and able to start this diet. Make sure you let him know what you are planning on taking so that he can ensure it will not interfere with anything you may currently be taking.
2. Search for a place that sells a diet pill with mango extract as the main ingredient. You may have luck finding them at health food stores.
3. Take one pill two times a day. For example, take one in the morning and one in the evening. Take the pills before a meal to reduce the side effects and increase the potency of the pill.
4. Take the pill for 10 weeks. In the lab studies done on 102 people, half of them lost an average 28 pounds in that 10-week time period. In addition, their cholesterol level was actually lower than the group that didn't receive the supplement.
5. Keep up your regular exercise routine. There is no need to increase or change your exercise when taking this pill.
Tags: mango extract, Lose Weight With, Mango extract, Take pill, Weight With, Weight With Mango, With Mango
This variation of aioli, or garlic mayonnaise, uses fresh parsley and basil to give it both a refreshingly herbal taste and a bright green color. This recipe makes about a cup of sauce and can be made with raw egg yolks or prepared mayonnaise.
Instructions
1. Place the garlic and oil in a blender or food processor and blend them together until the garlic is completely pureed into the oil.
2. Pour out as much of the oil as you can and reserve, scraping the inside of the bowl with a spatula.
3. Place the yolks and mustard together in the bowl and pulse them together 3-4 times. Don't let the machine run too long or the blades will heat up and the mixture will separate.
4. With the reserved garlic oil ready, start the machine running on low speed and drizzle in about a third of the oil in a very slow, thin, steady stream. (If using a food processor, keep the white insert in the feed tube; it has a hole in the bottom that lets the oil dribble in at the perfect rate.) Shut off the machine.
5. Add the parsley and basil, pulse them together, then repeat step four with the remaining oil.
6. Squeeze in the juice from half the lemon, and season well with salt and black and white pepper.
Tags: them together, food processor, pulse them, pulse them together
Concord grapes are a beautiful and tasty addition to your backyard garden.
Since grape vines do not have their own support tissue like trees do, they need something to prop them up as they grow. A strong fence is a good support for a Concord grape vine. The leaves will provide privacy and you can make the grapes into jam, jelly, juice and other treats. A properly planted Concord grape vine will give you many years of beauty and fresh fruit.
Instructions
1. Build or reinforce your fence to be strong enough to support the Concord grape vine. The fence posts should be metal or wood, and firmly sunk at least 2 feet into the ground. In addition to any regular fencing, there must be a high-tensile, galvanized wire at the top that will be the main support for the grape vine. This wire should be about 5 or 6 feet above the ground.
2. Plant the Concord grape vine in early spring or late fall. The vine must be dormant.
3. Locate the grape vine in a sunny location with good drainage. It is even better if the ground slants away from the grape vine. If you are planting more than one grape vine, plant them about 10 feet apart.
4. Dig a hole at the base of the fence for the Concord grape vine. The hole should be twice as big as the root ball of the grape vine. Work the soil at the bottom with a shovel until about 6 inches of it is loose. Mix the soil from the hole half-and-half with compost.
5. Set the root ball into the hole and position it so that the surface of the ground matches the surface of the ground of the root ball. Fill in around the root ball with the soil and compost mixture so that the hole is about 2/3 full.
6. Water the root ball with about 3 gallons of water and let it soak into the ground. Hold the grape vine straight up, and fill the rest of the hole with the soil and compost mixture.
7. Mulch the base of the Concord grape vine with something organic like dry leaves or bark mulch. Prune away any broken parts of the grape vine. Leave several vine shoots to grow.
8. Water the grape vine regularly for the first growing season. Do not let the soil get soggy.
Chicken strips are often served with fries at casual restaurants.
Chicken strips are a staple of casual family restaurants and can usually please even the pickiest of eaters. If you're on a tight budget, those battered strips of chicken can easily be made at home. If you especially love the crunch of chicken strips, it's a good idea to add a crunchy crumb coating to the chicken before frying. Using crushed cornflakes or other corn cereal will provide a lot of crunch to your fried chicken strips.
Instructions
1. Fill a large, deep saucepan halfway with peanut oil. Heat the oil to 350 degrees Fahrenheit.
2. Cut the chicken breasts into 1/2-inch-thick slices.
3. Season the chicken with salt and pepper, to taste.
4. Crack 3 eggs into a bowl, and beat with a wire whisk. Pour the flour into a separate bowl.
5. Spread the corn cereal out on a pie plate, and season it with salt, pepper and other optional seasonings, such as garlic powder, lemon-pepper seasoning and cayenne pepper. Alternately, you can used crushed crackers instead of corn cereal.
6. Dredge the chicken strips a few at a time, first into the flour, then the eggs, then the corn cereal or crackers.
7. Place the dredged chicken strips into the hot oil. Fry until the chicken is golden brown on the outside and they float to the top.
8. Remove the chicken strips from the fryer. Drain on a plate lined with paper towels. Enjoy the chicken strips hot.
Tags: chicken strips, corn cereal, Chicken strips, salt pepper, with salt, with salt pepper
Collard greens are a staple of soul food cooking. The Southern style of cooking collards and other leafy greens originated with African slaves, whose diets included leftovers like ham hocks and the green tops of vegetables. Collard greens must cook for a long time to lose their tough texture and bitterness. The water used to cook the collard greens picks up the flavors and vitamins, becoming a sauce called pot liquor which is great to sop up with cornbread.
Instructions
1. Wash the collard greens in a sink full of cold water. Drain the water and repeat the washing process three or four times, until you have removed all the grit that often sticks to the leaves.
2. Cut the leaves away from the tough, woody stems. Discard the stems.
3. Cut the collard greens into slices about 3/4-inch thick. This is easiest if you stack several leaves together, roll them up and slice through them all at once.
4. Combine the ham hocks, salt, pepper, garlic powder, hot pepper sauce and water in a large pot. Bring to a boil, then reduce the heat and simmer for 30 to 60 minutes.
5. Add the collard greens and the bacon drippings or butter to the pot. Simmer the greens for about an hour, or until they are tender enough for a knife to easily pierce them.
6. Drain the collard greens and reserve the pot liquor.
Ukrainian apple squares are a rich pastry dessert with a top and bottom crust and baked apples in the center, much like a square apple pie. Like Hungarian apple strudel, Ukrainian apple squares are traditionally made around the holidays to make use of the stored apples that have become too soft for eating. Since most of us buy our apples at the store whenever we want them, this Ukrainian dessert can be made and enjoyed at any time. Although very tasty, Ukrainian apple squares are best served in small quantities, due to the richness of the pastry.
Instructions
1. Make the filling by first peeling, coring and dicing the apples.
2. Mix the diced apples with the dates, 1/4 cup of sugar, 1 tsp. vanilla and 1 tsp. of cinnamon.
3. Mix the flour, 1/2 cup sugar and baking powder together in a medium-sized bowl.
4. Cut in the butter with two knives or a pastry cutter, much like you would with a pie crust. The resulting mixture should look like small peas.
5. Combine the sour cream, eggs and vanilla in a separate bowl.
6. Add the wet ingredients to the dry ingredients and stir until thoroughly incorporated.
7. Spread roughly half the pastry dough in the bottom of your greased baking pan.
8. Bake the bottom pastry in the oven for 15 minutes at 350 degrees F.
9. Remove the pan from the oven.
10. Spread the apple mixture over the bottom crust.
11. Spread the rest of the pastry dough over the apples, making sure to cover them entirely.
12. Put the baking pan back in the oven and cook at 350 degrees F for another 30 to 35 minutes. The top should be golden brown around the edges.
13. Cut the pastry into 16 squares.
14. Sprinkle with powdered sugar before serving, if you wish. The pastry is sweet enough without it.
Tags: apple squares, bottom crust, much like, pastry dough, Ukrainian apple, Ukrainian apple squares
The number of calories in an orange depends on many different factors. Oranges come in numerous shapes, sizes, colors, skin thicknesses and flavors, and so have different calorie counts. They are grown around the world and may be shipped long distances, or may be from a grove down the street. A grocery store orange may have been picked before it was ripe to do well during shipping. Another may be a tree-ripened orange from your own backyard. All these considerations affect the number of calories in an orange.
Considerations
Calories are a unit of measurement of the energy-yielding capacity in food. The number of calories in an orange depends upon its size. Oranges come naturally in all sizes, and hybrid fruit may even be huge. An orange's sweetness can also be affected by when it is picked.
The body uses calories right away or stores them as fat. The word "calorie" basically means to heat or be warm. In terms of energy, it is the amount of energy required to increase by 1 degree Celsius one kilogram of water.
When it comes to food, this means that 1 gram of carbohydrate yields approximately 4 calories. People each have a slightly different daily need for calories. Adults generally use 2000 to 2,500 calories.
Identification
Oranges come in many varieties. There are navel, red navel, Valencia, bergamot, Seville, ambersweet, tangelo and mandarin, to name a few. These may be natural or a variety developed by people.
Types
Navel oranges are sweet and easy to find. They have a thick, easily removable peel. Navels are large to extra-large, with an elongated round shape. They usually don't have seeds.
Valencia is another common variety. This type can be medium or large in size. Its thin peel is the opposite of the navel's. It also has an elongated round shape.
Features
Fruit in general is a good source of natural sugar that the body uses for fuel. Oranges contain simple sugars that are easily digested.
Oranges are also categorized by size. A large orange can be about 3 inches in diameter, while a small orange would be about 2 inches.
The calories in an orange come from proteins, carbohydrates and fats. A medium Valencia orange has 59 calories, while a medium navel orange has 54 calories.
You may sense an orange's calorie count when you eat one that was picked before it was ripe. It is more acidic than a tree-ripened orange due to a lower amount of sugar. A fully tree-ripened orange has more sugar. Sweetness also depends upon the variety.
Significance
The body can easily use the calories in oranges. As a sweet snack or part of a meal, oranges provide calories that are a good natural energy source.
Tags: calories orange, number calories, number calories orange, Oranges come, tree-ripened orange, about inches, before ripe
1. Decide on what kind of setup you want. There are many to choose from. Although the taps themselves are relatively standard, depending on the type of beer you want, the setups vary substantially and are not interchangeable without some work.
2. Decide on where you will be setting up the tap, and where you are going to store the beer keg and co2 canister w/regulator and where you will run the beer and air lines. Some common ideas are convert a fridge to a beer fridge, or to mount the tap on a home bar and store everything below (in a fridge or freezer).
3. Once you've decided on what you want and where you want to put it, go out and get everything you need. Well equipped liquor stores, homebrew supply shops, and home improvement stores will have everything you need.
4. Bring everything home and "dry" fit it. Place the keg(s), co2 canister, and tap where they will go. Make sure everything fits correctly and that all the lines reach where they need to go.
Make sure the air line from the Co2 reaches the inlet on the keg, the beer line from the keg reaches the tap, and that both the co2 and the keg fit inside the fridge or freezer.
5. Begin to hook everything up for real. Attach the regulator to the co2 then the line from the regulator to the keg, finally the line from the keg to the tap. The best way to do this is hook everything up first, but nothing to the keg, then pop on both the air then the beer to the outlets on the keg.
6. Set your regulator, this depends on the carbonation level you want (or want to keep) as well as the length of your lines. There are charts on the internet for the type of beer and recommended level of carbonation, and which PSI to use to get it. Or, a good rule of thumb, is to start with between 10-12PSI and test it by pouring a small amount of beer in a small glass. If it pours too fast with too much head, back off the pressure. If it pours slow, or loses carbonation over time, increase the pressure.
7. Check the system for leaks, use a spray bottle with some soapy water and spray it on all the connections, if bubbles form, then fix the leak. Or if your regulator as a shut off, open the co2 canister valve and pressurize the system, then close the valve on the co2 and the regulator, see if the pressure drops, then open the regulator valve and see if it drops then.
Check the pressure every few hours. After a steady pressure for a few days then it's good to go. If not, do the soap spray method to find the leak.
8. Enjoy!
Tags: line from, drops then, everything need, fridge freezer, from reaches, hook everything, line from reaches
Chai tea is a spicy milk-based drink that can be served hot or cold. There is no need to spend three or four dollars at a coffee bar or restaurant to get a cup of chai tea. It is pretty easy to make at home. This recipe serves two but it can be doubled or quadrupled to make more servings. Read on to learn make chai tea from scratch.
Instructions
1. Peel a slice of fresh ginger root and then chop it fine to make about a tsp. Place this into a small saucepan with four whole black pepper corns, two whole cloves, one cinnamon stick, two cardamom seeds and about 1/8 tsp. of fennel seeds. Pour in 2 cups of whole milk. Float two teabags on top of the milk.
2. Bring the chai to a boil stirring constantly. The milk will turn a light brown color as the flavors from the spices and the tannic acid in the tea spreads throughout the mixture. As it begins to simmer, the milk will form a skin on top. Pull this skin off and discard. Lower the heat and continue to stir for about five minutes. Remove the saucepan from the heat.
3. Remove the teabags and throw them away. Then pour the chai tea through a tea strainer. The pepper corns, ginger, cloves, seeds and cinnamon stick will be left in the strainer. The chai will be ready to pour into tea cups and served.
4. Add more sugar to taste. The chai can be served hot or cold. For cold chai, place the strained liquid in an airtight pitcher in the refrigerator for at least 1/2 hour. Then pour it over crushed ice for a spicy summer pick-me-up.
Tags: cinnamon stick, milk will, pepper corns, served cold, Then pour
The blue cheese olive combines the pungent taste of the cheese with the salty flavor of the marinated olive. Perfect to dress up your martini, for a meat and cheese tray, the blue cheese stuffed olive can even smarten up your salad. Here is a great recipe.
Instructions
1. Buy the largest Spanish green olives you can find. Also, buy blue cheese, but on't spend a lot of money on it. Save the high end blues for crackers or cheese platters. For every jar of olives, you will need only 2 ounces of cheese.
2. Place your olives in the olive pitter and squeeze. The pit should pop right out. Discard pits.
3. Slice the blue cheese into small rectangles that will fit into your newly pitted olive.
4. Stuff your olives. If you need help getting the cheese into the olive, use a toothpick.
5. Return the stuffed olives to the jar and store in the fridge. Make sure you keep the olive juice in the jar so that the olives continue to marinate. Your blue cheeseolives will keep for about two months.
Tags: blue cheese, blue cheese, cheese into, olives will, your olives
Mangoes come in a variety of shapes and sizes. This exotic fruit is available all year long in supermarkets and is a good source of vitamins A and C. Like peaches, the fruit is picked before it is completely ripe and it will continue to ripen. Mangoes can also be frozen and used later, according to the University of Kentucky Cooperative Extension Service.
Instructions
1. Look for a mango that is oblong shaped and firm to the touch. The color should be similar to that of a ripe peach, rather than a light green.
2. Smell the mango when selecting it. It should not have an alcohol scent to it, or it may have already gone bad
3. Place mangoes that are not ripe in a brown paper bag for a few days to ripen. When the mango is ripe, it will have a fruity aroma and be slightly soft to the touch. The stem should also be round and firm, not dried out. A few small brown specks on the skin are also an indication that the fruit is ripe. You can refrigerate a mango for about three or four days after you have ripened it.
4. Remove a thin piece of the fruit from one end, so that you can stand the mango upright on a cutting board when you are ready to peal it. Hold the mango, cut side down, and use a paring knife to remove the skin in thin strips working from top to bottom.
5. Cut off the top and the bottom of the mango once it has been peeled, leaving a pit surrounded by fruit. Slice lengthwise down the fruit and back up, cutting the fruit in half down to the pit. Remove the flesh from the pit. One the flesh is removed, discard the pit and slice the fruit as needed.
Red Ace is the most common type of beet in the United States.
Beets were first used by ancient Romans and Greeks for medicinal purposes, but by the third century they were using them as food as well. The red beet as we know it today was introduced in the 17th century and became a popular dish. Beets get their distinctive coloring from the pigment betalain. Roasting beets is a simple process that will help bring out their natural sweetness.
Instructions
Roasting Beets
1. Make sure to choose beets that are just about the same size so they cook for an equal amount of time. Preheat oven to 400 degrees Fahrenheit. While the oven preheats, wash the beets and if the tops (stem and leaves) are still attached, cut them off. If left on, the steam and leaves will leach nutrients from the beets as they cook.
2. Wrap the beets in foil individually and put them on a baking sheet. Roast for about 45 minutes to one hour, until you can easily put a skewer through the beets.
3. Remove beets from the oven, open the tin foil and allow them to cool for ten minutes.
4. Remove the skin with layers of paper towel. Hold the beet in the paper towel in your hands and gently rub until the skin peels away from the beet.
Serving Beets
5. There are many different ways to serve roasted beets. The simplest way is to add salt and pepper to taste and serve warm. In many restaurants, beets are drizzled with a light vinaigrette and mixed with goat cheese crumbles and walnuts. To do this, first prepare your vinaigrette, or select your preferred store bought brand.
6. Slice the roasted beets into 1/4 inch slices and place them in a serving dish.
7. Drizzle the vinaigrette over the beets. Sprinkle the walnuts and goat cheese crumbles over the beets before serving.
Tags: cheese crumbles, goat cheese, goat cheese crumbles, over beets, paper towel, they cook
Split pea soup is a hearty, comforting dish popular in the winter months throughout the United States. Common to many different ethnic groups, split pea soup has been enjoyed around the world for centuries and continues to be renowned for its delicious taste, ease to make and affordability. For families with a strict food budget, split pea soup makes an ideal, inexpensive cold weather dinner packed with flavor and protein.
History
Split pea soup has been eaten by man for thousands of years, with record of the dish being made and sold by street vendors in Greek and Roman society as early as 500 to 400 B.C. Many cultures have relied on the dish in times when meat protein sources were hard to come by, primarily in the winter.
Since the pea was commonly grown throughout Europe, variations of split pea soup were present in the regional cuisine of Germany, the Netherlands, Sweden, Finland, and the United Kingdom. Split pea soup was often associated with the poorer classes since peas were easy to cultivate and meat was often too costly for the working classes.
European colonization of North America brought split pea soup to Canada and the United States, where the dish is still widely eaten today.
Features
While there are many different ways to make split pea soup, a standard recipe will call for dried green split peas, vegetables like onions, carrots and celery, herbs that may include garlic, thyme, bay leaves, parsley and marjoram, ham hocks, bacon or sausage, and salt and pepper.
The peas should be simmered in water with the vegetables, herbs and ham hocks or other meat until they are soft, between 1 and 2 hours if the peas were not soaked, and 40 minutes to an hour if the peas were soaked. At this point the split pea soup can be pureed if desired and seasoned with salt and pepper.
Split pea soup should be served when very hot to avoid lumping. Common accompaniments for split pea soup include ham or sausage and warm bread.
Considerations
For the best split pea soup, most professional and at home chefs recommend soaking the peas before cooking. Dried peas should be placed in a large pot, covered with water, and allowed to sit and soak for several hours or overnight. Soaking peas does help to eliminate some of the cooking time for split pea soup and ensures that the peas will reach the desired softness.
While some people prefer to eat their split pea soup without blending, others like to make their split pea soup completely smooth after cooking by using an immersion blender to puree the soup.
Benefits
Many people enjoy eating split pea soup for its affordability and health benefits. Dried split peas are very inexpensive, with a pound often selling for only a dollar or less. The vegetable, herb and meat additions to split pea soup are also readily available and quite affordable, making the dish ideal for those trying to make a hearty meal without spending much money.
Split pea soup also makes a low-fat, protein-filled meal that is full of fiber and folate, making it a good choice for modern health-conscious eaters.
Prevention/Solution
During the cooking process of split pea soup, the peas will absorb a considerable amount of water. To avoid ruining the dish by having peas burn on the bottom of the pot or harden, it is important to frequently check the water level of the split pea soup while cooking. If the water looks low, more should be added to ensure the split pea soup turns out creamy and flavorful.
Tags: split soup, split soup, peas were, many different, peas should, peas were soaked, peas will
Decorative icing is used to pipe borders, designs and lettering onto cakes and other baked goods. The type used by bakeries is usually a thick, fluffy combination of sugar and shortening. Another type of decorative icing uses egg whites instead of shortening to give the frosting volume. It dries very quickly and is best for detail work, such as piping thin outlines. Both types of decorative icing are very easy to make.
Instructions
Icing with Shortening
1. Measure 1/2 cup shortening, 1/2 cup butter, 1/8 teaspoon salt and 1 1/2 teaspoons vanilla into a large mixing bowl. Cream these ingredients together using an electric mixer until the mixture is soft and fluffy.
2. Add 5 cups powdered sugar to the bowl, mixing in 1 cup at a time.
3. Pour in 5 tablespoons of milk and stir to combine. Beat the icing with the electric mixer until it's fluffy.
4. Store the icing in an airtight container. The icing will stay fresh for two to three days in a cool, dry spot or in the refrigerator.
Icing without Shortening
5. Combine 1 1/3 cup sifted powdered sugar, 1/2 teaspoon vanilla and 1 egg white in a large mixing bowl.
6. Beat with an electric mixer on high speed until the mixture turns glossy and stiff peaks form. The icing will resemble whipped cream or meringue.
7. Use the decorative icing immediately, if possible. If you must, cover the bowl with a damp dish towel for no more than three hours. The damp towel will keep some moisture in the icing, but can't keep it from drying out for longer than that length of time.
Tags: electric mixer, electric mixer until, icing will, large mixing, large mixing bowl, mixer until, mixing bowl
You can make barbeque-flavored sunflower seeds for your next party.
Super Bowl snack foods such as barbeque-flavored sunflower seeds take a little extra preparation ahead of time, but they don't need much attention once you place the bowls on your coffee table or buffet. You can use this same recipe to make barbeque-flavored sesame sticks, toasted soybeans, peanuts or pretzel nuggets as well. Your guests preschool through school-age children can prepare these with assistance from an older teen or adult if they attend the party.
Instructions
1. Pour the sunflower seeds into a large mixing bowl and add 2 to 3 tbsp. barbeque sauce. Stir with a wooden spoon until all the seeds are coated. Do not use more sauce, although you may be tempted to do so, or your seeds will not dry out enough in the oven.
2. Spread the sauce-coated sunflower seeds on a non-stick cookie sheet in a single layer. Bake at 225 degrees Fahrenheit until they appear dry.
3. Remove the seeds from the oven. Loosen the seeds with a pancake turner and stir them around.
4. Return the sunflower seeds to the oven to bake for another five minutes.
5. Loosen the seeds again and scrape them into a large serving bowl.
With the high cost of gas, you have probably noticed that the price of food has risen, as well. This is partly due to the increased transportation costs. However, there are ways to save money at the grocery store.
Instructions
Do Your Research
1. Keep a list of the grocery stores where you shop. Each Thursday they will ususally release their circulars with that week's prices. Make sure you collect these on Thursday to start your preparation for a weekend shopping trip.
2. Prepare a spreadsheet on your computer. This should include the grocery store names on the top row and the items you normally purchase at the grocery store down the side of the spreadsheet.
3. Each week list the sale prices that you find for these items. If you do not see an item on sale at any of the grocery stores in your area leave that row next to the item's name blank. Save the spreadsheet with the date that you do your grocery shopping that week; for most of us that is either a Saturday or Sunday.
4. On the row of each item on the spreadsheet, list any coupons that you have collected from your local newspaper's inserts for discounts on that item. This way you know which items you have coupons for and won't forget to use them.
Comparing Prices In the First Month
5. During the first month you will have less information to use to your advantage. In general you will be looking at the prices on that week's spreadsheet and choosing which grocery store to shop from.
6. For each item in your spreadsheet, highlight the box in green for the grocery store that has the cheapest price. Put the number of green boxes you have for each grocery store in parentheses next to the grocery store name for that week.
7. View your spreadsheet and see which grocery store has the lowest prices on the largest number of items in your spreadsheet. If two grocery stores have a similar total you might want to see if one has bigger bargains than the other instead of just comparing the quantity of bargains.
8. Shop at the grocery store with the most number of bargains if your time is limited.
9. If you have time to visit multiple grocery stores, bring your spreadsheet with you to the grocery store. Only buy the items that are highlighted in green at that grocery store; do not purchase those items at a different grocery store.
Advanced Comparison Shopping After A Month
10. Note trends that develop in certain grocery stores. Ask yourself which grocery store usually has the best sales on produce, frozen foods, meat/poultry/seafood and other items you typically purchase.
11. Based on your spreadsheets, not the sales each grocery store has on certain types of groceries. This is where the advanced part comes in. Start stocking up on those specific items that week. Keep in mind that if you bought them any other week they would cost more, so it saves you money to stock up a surplus of that item that can last a month.
12. Sign up for a coupon tracking service such as thegrocerygame.com. This site will track what coupons have recently been issued in newspaper insets and what date they were issued. Take note of any coupons for items that you buy regularly.
13. Once you know the coupons you need either visit a coupon trading Web site or a site that sells coupons online such as eBay. Look to purchase just the coupons that you need. There are people on eBay that will sell coupons in groups of 10-25 for a single item on a regular basis.
14. Purchase the coupons you'll need in the upcoming two to four weeks, paying attention to expiration dates. This way you will save money by purchasing items from the store that offers the lowest price and get an additional savings by using coupons.
Tags: grocery store, grocery stores, that week, your spreadsheet, items that
Because sugar is the primary ingredient in simple syrup, the mixture preserves fairly well in any location.
Simple syrup is simply a combination of sugar and water boiled down to form a thick syrup. This syrup is used in creating liqueurs, added to cocktails as an already-dissolved sweetening agent or added to iced tea to create "sweat tea." Because the syrup contains a high quantity of sugar, it is somewhat self-preserving and can be stored at room temperature, in the refrigerator or in the freezer for varying amounts of time.
Instructions
1. Pour the simple syrup into a canning jar with a tight lid or into any other glass or plastic container that can be sealed with a lid. Place it on the counter or in the cupboard. When storing simple syrup at room temperature, try to use i[;as quickly as possible--less than a week is best because the syrup tends to crystallize. Simple syrup made in a 2-to-1 sugar-to-water ratio can last at room temperature longer than syrup made from a 1-to-1 ratio.
2. Store the simple syrup in a sealing glass or container with a tight lid and place in the refrigerator. Simple syrup can be kept fresh in the refrigerator and used for up to one month.
3. Pour the syrup into a locking freezer container that has a screw-tight of snapping lid. Close the lid lid tightly and place the container inside of a freezer zipping bag. Label the bag with the current date. Do not freeze glass jars--the expanding water could crack the jar and expose your syrup to freezer burn. The syrup can last in the freezer for as long as a year.
Honey is a sweetener that can make barbecue sauce less spicy.
Although people like to eat foods cooked in barbecue sauce because of its tangy flavor, not everyone likes spicy sauce. Not only can the spice's heat be uncomfortable on your tongue, it can also cause heartburn. You can tone down the spiciness by either adding a sweetener that complements the sauce, or blending some form of cream or dairy product into it.
Instructions
1. Put the barbecue sauce in a small mixing bowl.
2. Measure 1 tsp. of either a sweetening agent or a form of cream. Some items that can sweeten sauce include honey, sugar, fruit jelly and even soda. Mayonnaise, sour cream and milk are among the types of cream you can use.
3. Stir the barbecue sauce with the teaspoon until the ingredient you added is blended in.
4. Taste the sauce. If the spiciness is toned down to your satisfaction, use the barbecue sauce as desired. If it's still too hot, add 1 more tsp. of the sweetener or cream and blend it in. Repeat this step until you are happy with the sauce's flavor.
Glass and metal baking pans are equally useful in the kitchen. The choice to use one instead of the other is primarily a matter of personal choice. Knowledge of a few simple facts will make the decision much easier.
Better browning
Glass baking pans retain heat and continue to cook for a few minutes after the pan is removed from the oven. This makes glass a good choice for foods that should be browned.
Acidic foods
Dishes with a high level of acid such as citrus fruits or tomatoes should be baked in glass baking pans. Baking pans constructed of metal can cause a chemical reaction that can result in discoloration of the food.
Broiling
Never use glass pans for broiling because the extreme temperatures can cause the glass to break. Only metal baking pans should be used under the broiler.
Baking with glass
When using a glass baking dish, oven temperature should be reduced by 25 degrees because of the material's ability to hold heat for longer periods of time.
Baking with metal
Oven temperature should be reduced 25 degrees if you are using a dark metal pan, which will heat faster than lighter metal.
Cutting the finished product
If you like to cut the baked dish while it's still in the pan, such as brownies or lasagna, a glass baking dish is a better choice. Metal dishes are easily scratched and Teflon finishes can be damaged.
Tags: baking dish, baking pans, Baking with, glass baking, glass baking dish, metal baking, metal baking pans
Milk chocolate is produced from the cacao bean. Used for thousands of years by native people in Central America, chocolate was spread around the world when the Spanish brought it back to Europe. It is estimated that 3 billion lbs. of chocolate is consumed by Americans annually, with more than 60 percent of that chocolate eaten between meals. Milk chocolate is loved for its sweet taste and health benefits.
Dental Protection
Milk chocolate contains phosphate, which protects teeth from decay.
Antidepressant
Serotonin, a neurotransmitter responsible for feelings of well-being, is in milk chocolate.
Stimulation
Phenylethylamine and theobromine are chemicals found in milk chocolate that act as a mild stimulant.
Vitamins and Minerals
Milk chocolate is high in vitamins B1, B2, D and E. It also contains potassium and magnesium.
Low Blood Pressure
Flavonoids in chocolate cause the body to produce nitric oxide, which lowers blood pressure.
Antioxidants
Milk chocolate contains antioxidants that boost the immune system.
Low Cholesterol
Eating milk chocolate can lower levels of LDL cholesterol--known as the unhealthy kind--and raise HDL cholesterol levels.
Authentic port wine is made in Portugal. It is usually recognized as a dark red, sweet dessert wine, but it also comes in white and tawny varieties. It's important to know store port wine both before and after opening the bottle.
Instructions
1. Consume port wine according to its age. Older wines, such as vintage port, should be consumed within 24 hours. Aged tawnies should be consumed within five to ten days. Fine Tawnies, Fine Rubies, Anno Late Bottled Vintages and Special Reserves can last up to five or six weeks.
2. Keep port wine in a cool, dark place, a cellar is best. Light shining into the bottle can alter the structure and taste of the wine.
3. Store port that has cork stoppers standing up. Regular corked ports should be stored lying down with their labels facing up.
4. Transport the bottle of port from its storage area without turning or jiggling it. If it was lying label up, carry it this way. This will keep the sediment from moving around before you pour it.
5. Drink port wine with corks as soon as possible. Drink port with cork stoppers within a couple months. Keep the port in a cool place and away from light.
Tags: port wine, consumed within, cork stoppers, Drink port, Keep port, should consumed, should consumed within
There are several ways to fix chili that is flavored with too much cumin.
Cumin is a seed that is commonly used as a spice in whole or ground form. It has a strong, earthy and nutty flavor. It is a staple in Central American, South American, Indian and Asian cuisine. Many would argue that cumin is a necessary ingredient for any chili recipe or other dishes in Tex-Mex cuisine. However, if too much cumin is added to chili, the flavor can be overpowering and will need to be fixed.
Instructions
1. Double the chili recipe and store the extra chili in the freezer for later consumption. When you double the recipe, do not add extra cumin - you want the cumin flavor to be diluted throughout the chili.
2. Spoon out some of the liquid in the chili pot and replace with an equal amount of unseasoned tomato juice. Add the other spices to taste to make up for the extra tomato sauce. Much of the flavor is in the liquid and the amount of liquid you need to spoon off depends on the amount of cumin that was used.
3. Balance the cumin flavor with more chili powder or try nutmeg, a spice that is often regarded as the opposite of cumin.
4. Add one or two whole peeled potatoes to the chili and simmer for 30 minutes to absorb some of the excess seasonings. Discard the potato when finished. This is a common fix for adding too much salt, but the potato can absorb other spices as well.
5. Leave the spice ratio as is and serve the chili with a dollop or two of sour cream. Sour cream can cool the spiciness of the cumin.
6. Pour 12 ounces of beer into the chili and simmer for at least 10 minutes to let the flavors combine.
Tags: chili recipe, chili simmer, cumin flavor, other spices
Parmigiano Reggiano is a strongly flavored, hard Italian cow's milk cheese. It is generally sold in wheels or wedges and is similar to the more common Parmesan cheese; however, Parmigiano Reggiano is imported directly from Italy. It is commonly used for snacking or to flavor pasta dishes or salads. This particular variety of cheese can be much pricier than Parmesan cheese, so it is important to know store it properly in order to get your money's worth. Parmigiano Reggiano can generally be kept for up to 1 month in the refrigerator.
Instructions
1. Place any freshly grated Parmigiano Reggiano into a quart size plastic storage bag. Press down on bag to release all air and securely close bag.
2. Lay the bag of grated Parmigiano Reggiano flat into the vegetable drawer of the refrigerator. Use as soon as possible or within 1 to 2 days because the grated cheese begins to lose flavor after sitting.
3. Cover a leftover Parmigiano Reggiano wedge tightly with plastic wrap. Place the covered wedge into the vegetable drawer of the refrigerator.
4. Remove and discard plastic wrap when you want to use the cheese again. According to the United States Department of Agriculture, you can cut off any mold on the cheese and continue to use Parmigiano Reggiano.
5. Cover Parmigiano Reggiano wedge with new plastic wrap each time cheese is used. Place rind, the light brown waxy top portion of wedge, into a plastic storage bag and keep in the freezer once the rest of the Parmigiano Reggiano wedge is gone.
Kettle popcorn poppers use heat from a stove to pop corn kernels.
A kettle popcorn popper uses a stove to pop popcorn and comes with a handle that needs to be turned continuously to cook the corn kernels thoroughly. While not as quick and convenient as microwaveable popcorn bags, a kettle popcorn popper is simple to use. The most annoying part of using a kettle popcorn popper, however, is the clean-up, which takes a little extra work than throwing away a bag of microwaved popcorn.
Instructions
1. Remove the kettle popcorn popper's lid. The lid should have clasps in two locations. Pull these clasps outward as you pull the lid up to take it off. The lid will come off with the stirring piece of metal, leaving the pan part of the popper on the bottom. Set the lid aside.
2. Rinse the pan to remove excess popcorn grains. Add dish soap and scrub the pan with a washcloth to remove any traces of butter or cooking oil.
3. Use a scrub brush with dish soap to remove any burned or stuck-on popcorn pieces, then use a washcloth to wipe clean.
4. Clean the lid by using a washcloth. Clean from the bottom side of the lid, then down the metal that turns the popcorn. Be gentle while cleaning the stirring part because rough treatment can result in bending the thin metal.
5. Rinse the popcorn popper to remove soap. Air dry it, or dry it with a towel, as preferred. Put the lid back on and snap it into place once the popper is dry.
Savory, an herb which is synonymous with bold, flavorful foods, has a peppery flavor that can be used in a wide assortment of meals. Often called the "bean herb," summer savory is a digestive aid which prevents indigestion and gas, and is also thought to act as an aphrodisiac.
Instructions
1. Use summer savory in bean dishes--one of the most common ways of cooking with this flavorful herb. Not only does the herb add a unique flavor, it also aids digestion of problematic foods such as green leafy vegetables and beans.
2. Toss young, tender leaves of summer savory into salads or as a delicious garnish for any meal. Summer savory is the lightest of all savory varieties and has smaller more delicate leaves.
3. Mince fresh or dried summer savory, and mix them into bread crumbs when coating vegetables, poultry or fish.
4. Add summer savory to slow-cooked meats for delicate pepper flavor, or mix it into potato salads, tomato sauce, meatloaf or mashed potatoes. Savory is a great addition to egg recipes as well, and can be cooked into omelets, scrambled eggs or frittatas.
Texas Caviar is simple to make, yet it brings complex tastes to the table.
The NFL playoffs are in full swing and the Super Bowl is approaching. That means people across the United States are gathering with friends and family to watch the games on weekends. It also means there is a lot of grilling, barbecuing and cooking going on. If you want to put together quick and tasty finger food to bring to a football party that will have everyone asking for the recipe, try this recipe for "Texas Caviar."
Instructions
Recipe for Texas Caviar
1. Mix together the black eyed peas, corn, diced tomatoes, parsley, green onions, black beans and bell peppers.
2. Add the garlic powder and garlic salt, as well as the entire bottle of Italian dressing, and mix the ingredients together well.
3. Allow the mixture to sit in the refrigerator for at least 12 hours.
4. Serve the next day with Tostitos Scoops and enjoy.
The Jamaican allspice tree (Pimenta dioica) is an evergreen that grows well in frost-free areas within United States Department of Agriculture hardiness zones 10 through 11. In southern areas of zone 9, the tree will survive with winter protection. The spice allspice comes from crushing the unripe fruits. The tree grows slowly, reaching a mature height of up to 40 feet. It has grayish-white, peeling bark and its fragrant foliage is large and leathery. Clusters of small, white flowers bloom in early summer, followed by brownish, berrylike fruits. It works well as a specimen, in hedges or grown in containers.
Instructions
1. Clean a 3-foot in diameter area having well draining soil and located in full sun, free of grass and weeds, as Jamaican allspice trees prefer growing in sunny locations. Remove the unwanted growth by hand, or use an all-purpose herbicide to kill the vegetation. Plant the tree in soil that drains well, or it can develop root rot and possibly die.
2. Plant the Jamaican allspice tree in the warmest area of your landscape, if you live in USDA hardiness zone 9B. The tree suffers damage at 25 degrees Fahrenheit, and areas within this zone occasionally experience frosty weather. Situate the tree on the southern or western side of your house, as those areas are the warmest.
3. Amend the planting site with organic materials such as manure or compost. Dig it down into the soil, working it into the planting site approximately 8 inches. Jamaican allspice tree performs best in rich soils.
4. Dig a hole approximately twice as wide and deep as the Jamaican allspice tree's root ball. Backfill the hole with enough soil to plant the tree at the same depth it is growing inside its container. The tree's roots have an easier time growing through loosened soil.
5. Remove the tree from its container and gently loosen any wrapping roots, pulling them away from one another. Situate the tree inside the hole and backfill with soil. Firm the soil around the tree's trunk by lightly stepping over the area with your foot.
6. Water the tree after planting, saturating the roots, and continue watering twice each week for two to three months. Once the Jamaican allspice tree is established, water it weekly. The tree is drought-tolerant once established, but will look and perform best given regular water applications.
7. Apply a 3- to 4-inch layer of mulch around the planting site, not letting it butt against the trunk. The mulch helps retain the soil's moisture and cuts down on weed growth.
8. Spread a fresh bag of manure over the planting site each spring. Fertilize the tree during the growing season using a blend specific to tropical fruit trees. Apply according to the package instructions.
9. Prune the Jamaican allspice tree only to remove dead or broken branches, using loppers or pruning shears. The tree's smallish size requires very little pruning.
10. Treat pests or diseases infecting the tree with an insecticide or fungicide safe for use on Jamaican allspice trees. Apply the product according to label instructions.