Gelatin is a quick and easy-to-make dessert for individuals of all cooking abilities. Gelatin is also an easy dessert to teach children make if they want to be of help to you in the kitchen. While gelatin may not seem like a difficult dish to make, adding too much water can leave the gelatin watery, while too little water can leave the gelatin tough. Whether you want to make strawberry, grape, orange, watermelon or any other type of gelatin, the instructions are the same.
Instructions
1. Take gelatin mix and place it in a bowl.
2. Bring 1 cup of water to a boil. You can do this on the stove, or by microwaving a microwave-safe cup with water for two minutes on high. Pour the cup of boiling water into the bowl with the gelatin mix.
3. Use a large spoon to mix gelatin mix and boiling water. Mix until the gelatin mix is fully dissolved.
4. Add 2 cups of ice cold water to your mixture. Mix for one minute.
5. Pour the mixture into a large pan or individual cups.
6. Place the gelatin in the refrigerator for two hours. This will allow the gelatin to set.
Tags: boiling water, leave gelatin, water leave, water leave gelatin
Caesar dressing is a type of emulsified salad dressing, meaning it is made of ingredients that don't naturally blend together: oil and vinegar. Eggs are added to the oil and vinegar and act as an emulsifier to bind them together. Caesar dressing also contains garlic, Parmesan cheese, lemon juice and sometimes anchovies. It has a tangy flavor that can be used to simply dress salad greens, but can be overpowering if not added correctly. Additionally, the ingredients in Caesar dressing can make it a great way to flavor and moisten chicken as a marinade.
Instructions
Salad
1. Place torn up lettuce in large bowl and add approximately half of your prepared Caesar dressing. Adding half of the dressing first allows you to more easily mix it with the lettuce evenly.
2. Use salad tongs or your clean hands to gently combine the lettuce and dressing. Make sure all the lettuce leaves are lightly coated, but not overly saturated.
3. Taste a piece of Caesar dressing-covered lettuce and determine if the salad is flavored enough with the amount of dressing. If not, add the remaining dressing and toss again with tongs or clean hands.
4. Sprinkle desired amount of Parmesan cheese and croutons onto salad. Toss all ingredients a final time and serve on salad plates.
Marinade
5. Place chicken breasts into gallon size plastic storage bag. Pour in 1/2 cup of Caesar dressing.
6. Securely close storage bag. Use your hands to toss and combine chicken with dressing until all pieces are thoroughly coated.
7. Place bag of chicken and dressing into refrigerator. Let chicken marinate for at least 30 minutes or up to 24 hours.
8. Use tongs to remove chicken from bag. Pan fry, grill, bake or broil chicken until it is no longer pink on the inside or has an internal temperature of 160 degrees F.
Tags: Caesar dressing, clean hands, Parmesan cheese, Place chicken
Standing at the stove, oven mitt holding the lid as the oil heats over a measured amount of popcorn, a woman shimmies the pot, willing the popcorn to pop. That's how most people popped corn before widespread use of the microwave oven. Microwavable bags of popcorn are not the only alternative to pan popping corn; there are also hot air poppers, kettle corn poppers, microwave poppers (without bags) and stovetop poppers.
Popper History
In a report about the history of popcorn, the Popcorn Company website claims that some ancient poppers remain in use today. The Papagos of Arizona reportedly still use large clay vessels, similar to those of their ancestors of ancient Mexico and South America, to pop corn over a fire. The company also says the Midwestern Winnebago Indians continue to pop corn right on the cob, and none of them can remember popping corn any other way.
Different Ways to Pop
Using no oil to pop corn means you are not adding calories. That's the healthy benefit of a hot air popper. Hot air heats the kernels placed in the popping chamber until they pop. The popped corn flows from a spout on top of the popper into a bowl.
Another oil-free alternative is the microwave popper. Popcorn kernels are placed into the bottom of the bowl and covered with a lid. A few minutes later, you could have 12 cups of freshly popped popcorn.
Most movie theaters and arena concession stands use kettle poppers. These commercial poppers allow the integration of oil, butter and other seasonings so the popcorn is flavored when popped. This popcorn is a delight to the eyes as you watch the popped corn cascade into a transparent glass-walled container, while emitting an aroma that makes your mouth water.
An example of a stovetop popper is the Whirly Pop. As with pan popping, oil or shortening is placed in the base and heated over the burner before putting in the popcorn. However, instead of shaking the pot to get the kernels to pop, the handle on top of the popper is used to swirl the popcorn as it pops.
Bags of microwave popcorn--the method used most often by Americans to pop popcorn--has come under fire in recent years. In 2007, the Occupational Safety & Health Administration (OSHA) had health concerns about diacetyl, the artificial butter flavoring added to microwave popcorn and other snacks.
Automatic vs. Non-Automatic
The Popcorn Institute says when buying an electric popper, it's important to know if the popper is automatic or non-automatic. An automatic machine will shut off the heating element after the popping cycle ends. The non-automatic won't, and it will burn the popcorn if it is not watched closely. Non-automatic poppers also must be disconnected immediately after use.
Tags: popped corn, Alternative Popping, Alternative Popping Corn, kernels placed
Frozen casseroles are the perfect solution to a busy day. With a premade, frozen casserole, you just need to thaw and reheat the casserole to have a delicious meal. Unlike fruits, vegetables, meats and dairy products, previously cooked food doesn't have to be thawed, which saves you a step in reheating the casserole. Casseroles made from noodles can be heated quickly in a double boiler, but for the most part a casserole can be reheated in the oven. The casserole needs to reach an internal temperature165 degrees F within 2 hours.
Instructions
1. Preheat the oven to 350 degrees F.
2. Place your casserole in the oven. If the frozen casserole is in a glass container, check that the manufacturer instructions say it is safe to put in the oven while cold. If not, or if you are unsure, carefully transfer the frozen casserole into an oven-safe baking dish.
3. Cook the casserole until it reaches an internal temperature of 165 degrees F. You can check the temperature with a meat thermometer. You will need the casserole to be in the oven for about twice the amount of time it originally took to cook.
Chose a honey baked ham that will best suit the needs of your dinner party.
The tender meat of a baked ham with a honey crust is a flavorful addition to any holiday meal. Particularly in the South, honey baked hams are a Thanksgiving and Christmas tradition in many households. Several gourmet food companies prepare and cook the honey baked hams and send them to customers for an easy dish. Most have websites that will allow you to select the type and size of the ham and purchase your order online.
Instructions
1. Select a company to order from. The HoneyBaked Ham Company is one of the best known ham companies, but you can order ham through different companies as well. Others to check out include the Holiday Ham Company, Smithfield Marketplace and Hickory Farms. Compare prices and sizes before choosing a company to order from.
2. Select the honey baked ham product you want from the website of the company you choose. Some companies offer more than one kind of honey baked ham product. For instance the HoneyBaked Ham Company offers honey baked hams combined with other products such as pie, cheese, side dishes or an additional ham.
3. Select the size of the ham. While some companies may only have one size, others allow you to select which size you want. Consider the amount of people that will be at your dinner. The Holiday Ham Company, for example, offers their honey baked ham in 7-, 8-, 9- and 10-lb. sizes.
4. Add your order to the online shopping cart and proceed to check out. For this step, you may need to select "Add to Cart" on the page of the product you selected and "Proceed to Checkout" to be directed to the billing page.
5. Fill out all billing information including your full name, address, phone number and credit card information. You may have to select "Complete Order" or "Place Order" to have your credit card processed.
6. Print out or write down the confirmation number for the order so you will be able to track your order in case anything goes wrong.
Tags: honey baked, baked hams, that will, your order, your order online, allow select
Roasting racks almost guarantee that your foods emerge from the oven with crispy, well-browned exteriors on all four sides. By allowing meats to roast while not in contact with the greasy pan drippings, roasting racks also help you eliminate unwanted extra calories from your dishes.
Instructions
1. Find a V-neck shaped roasting rack. This particular shape holds foods snugly in place while flat roasting racks don't hold the food securely.
2. Prefer a roasting rack with a non-stick coating. Otherwise, you'll find it almost impossible to dislodge food particles that get stuck on the rack during roasting. Non-stick racks also eliminate the need to apply cooking spray before roasting.
3. Consider the size roasting rack most suited to your everyday needs. Plan to buy one no smaller than 16 x 12 inches. This standard size is enough to hold two chickens at once and easily accommodates a 15-lb. Thanksgiving turkey.
4. Choose a model displaying a clear V-shape rather than just a partial curve. A pointed "V" shape allows enough room on both sides of the underlying pan to place vegetables that roast alongside the meat. It also raises the food to the right height so that the oven's heat circulates under the roast.
5. Make sure the roasting rack has handles. Handles should protrude far enough off the rack so that your hands, covered with oven gloves, don't touch the food when you grip the handles. The best racks have handles on their long sides.
Tags: roasting rack, racks also, roasting racks, that your
Rumor has it that Newark LibertyInternational Airport in New Jersey, known by its call sign of EWR, obtained a kosher vending machine. While airport employees deny the claim, there are plenty of kosher options for travelers flying out of Newark.
Near the Airport
The two kosher eateries within a 15-minute drive of the airport are New Kosher Special at:
163 Elmora Ave # B
Elizabeth, NJ 07202-1127
(908) 353-1818
There's also the Real Kosher Sausage company at:
9 Euclid Ave # B
Newark, NJ 07105-4527
(973) 690-5394
Delis
The Garden State Deli can be found in Terminals A and C, and the Stage Deli can be found in Terminal B. Kosher eaters should ask their servers whenever meat or dairy products are served if the meal is kosher.
Vegetarian
There are several options peppered throughout the airport such as Healthy Gourmet, Grain Station, the Grove, Healthy Garden, and the vegetarian sandwiches at Subway. Fruits and vegetables are always kosher, excluding those that contain bugs, which is unlikely here given food safety laws.
Other
EWR has several other chains specializing in defacto kosher fare such as coffee at Starbucks, Café Ritazza, and Seattle's Best or pretzels at Wetzel's Pretzels and Auntie Anne's. Still, it doesn't hurt to ask if the food has been specifically prepared in a kosher manner just to be safe.
On The Plane
Kosher meals can generally be obtained in flights leaving out of Newark Liberty International Airport, and can be ordered when reserving your tickets.
Tags: Deli found, International Airport, Liberty International, Liberty International Airport, Newark Liberty
Jasmine rice is native to Thailand, though it is now enjoyed around the world. It has a naturally sweet aroma and a delicate taste. It is a long-grain variety of rice, which cooks to a fluffy consistency. It is widely available at both Asian and large chain grocery stores.
Calories
One cup (200 g) of cooked jasmine rice has 205 calories. The daily calorie requirements of an adult male are approximately 2,500 per day, a female requires1,800.
Protein
In one cup of jasmine rice, there are 4.2 g of protein, about 9 percent of daily value. Between 10 to 30 percent of a daily diet should be comprised of proteins.
Carbohydrates
You'll find 44.5 g of carbohydrates, 18 percent of the daily value, in one cup of cooked jasmine rice. Carbohydrates provide energy to the body in the form of glucose.
Fiber
There is 0.63 g of fiber in a cup of cooked rice, only a small amount of the daily requirement. Fiber is necessary for regularity of stools, overall colon health and lowering cholesterol.
Niacin
A cup of jasmine rice contains 2.3 mg of niacin, about 20 percent of the daily requirement for an adult. Niacin is involved in the conversion of carbohydrates into glucose.
Iron
Iron is an essential nutrient used in the production of red blood cells. An adult male requires 10 mg, an adult female needs 15 mg per day. A cup of jasmine rice contains 1.9 mg of iron.
Tags: percent daily, jasmine rice, about percent, about percent daily, adult male, cooked jasmine
Computer-generated symbols can be made in a number of ways.
The symbol "®" designates a trademark that is registered with the U.S. Patent and Trademark Office. This symbol can be distinguished from the symbol "™," which is used to indicate trademarks that are not registered with the federal government. Both symbols can be easily made a number of ways, depending upon your operating system and word-processing software.
Instructions
Alternatives
1. Open Word and pull down the "Insert" menu. Scroll down the items on the menu and click on "Symbol." A small window will open that presents options called "Symbols" or "Special Characters." The "Symbols" option presents a table of various symbols, and "®" and "™" can be found in the right side of the fifth row of the table in most versions of Word. Click on the symbol you wish to use and it will automatically appear in your Word document.
2. Make sure your formatting toolbar is open in Word. If necessary, pull down on "View menu," click on "Toolbars" and select "Formatting." Enter the letters "TM" into a Word document. Select them by mousing over them. Click "Superscript" on the formatting toolbar. This will convert "TM" into "™."
3. Press down the "Alt" key and enter 0174 on the numeric keypad. This technique works if your computer is running Windows. It is also useful if you are in a word-processing program other than Word that does not have the "Insert" feature.
4. Press the "Option" key in Apple computers running the OS operating system. While holding down the "Option" key, enter the letter "R." This action will cause the "®" symbol to appear.
5. Enter "®" if you are trying to produce the "®" symbol while coding in HTML.
Tags: formatting toolbar, made number, made number ways, menu click, number ways, operating system
Many people erroneously use the word "champagne" interchangeably with sparkling wine. Champagne is only made in the Champagne region of France. Carbonated wine made anywhere else is called sparkling wine. There are different types of sparkling wine: red or white, fruity or citric and dry or sweet. There are also different ways to serve it. You can pour it into a flute and add a small scoop of sorbet or you can pour it into a glass.
Instructions
Sparkling Wine by the Glass
1. Place the sparkling wine in a refrigerator or an ice bucket which has been filled to the halfway mark with a combination of ice and water. Only drink sparkling wine when chilled.
2. Open the bottle of sparkling wine. Peel the foil off of the bottle and remove the wire hood from the cork. Point the bottle away from yourself and other people in the room; tilt it to a 45 degree angle. Press down on the cork with one hand while twisting the bottle with your other hand. The cork will slowly be released from the bottle.
3. Pour the sparkling wine into a champagne glass and drink it. According to Wine Web Central's website, you should be able to get six glasses of sparkling wine out of a standard sized bottle.
Punch with Friends
4. Fill a large pitcher with ice.
5. Measure and pour 3 cups of vodka and 3 cups of sparkling wine into the pitcher of ice. Add pineapple juice for flavor and to cut the bite from the alcohol. Stir well.
6. Pour the punch into cocktail glasses and serve to your friends.
Tags: sparkling wine, sparkling wine, pour into, sparkling wine into, wine into
Each method of packaging or preparing fruit has both benefits and drawbacks. However, despite whether the fruit comes fresh, frozen or dried, the more fruit consumed, the better. For each situation though, determine which type of fruit works best for you.
Dried Fruit
Dried fruit can be a convenient option as it takes up less room than fresh fruit and is not as messy as either fresh or frozen fruit. Dried fruit also does not require any special storage, but has potentially been linked to some cancers.
Fresh Fruit
Compared to dried fruit, fresh fruit has the full amount of vitamins and other nutrients, as some are lost in the drying process. However, fresh fruits do not last as long as their dried counterparts.
Frozen Fruit
Frozen fruit has many of the same benefits as fresh fruit, due to the fact that it is allowed to ripen fully before packaging. The short blanching required does little to alter the taste and provides a convenient and long-lasting option, similar to dried fruit.
If you love fresh apple pie, try making your own. Homemade apple pie has become a traditional American dessert, and the recipe varies among cooks. The addition of cinnamon and nutmeg complements the sweet taste of the apples. You can purchase the crust pre-made, but an authentic apple pie requires making everything from scratch. Choose fresh cooking apples from your local grocery store, and use only the finest cinnamon and nutmeg seasonings to create a rich and flavorful apple pie.
Instructions
1. Combine the flour, almonds, salt and brown sugar in a food processor. Set the processor to "Pulse" to mix the ingredients. Add the butter and continue pulsing until the mixture appears course. Add 1 tbsp. water at a time. Continue to pulse until the mixture begins clumping together.
2. Remove the pie dough from the food processor. Place the dough on a clean surface, lightly covered in flour. Separate the dough into two even sections. Create two circles the size of a pie pan. Use your hands to create the discs, or flatten them out with a rolling pin. The butter will still be apparent in the dough. Wrap each dough circle in plastic wrap and place them in the refrigerator.
3. Preheat the oven to 375 degrees F. Place the oven rack so that it sits one third of a way from the bottom of the oven.
4. Add the sugar, flour, allspice, nutmeg and cinnamon in a bowl. Sift the dry ingredients with your hands, and carefully add the apples into the mixture. Make sure you coat all the apples with the seasonings. Pour the brandy and vanilla extract into the mixture and stir one last time.
5. Remove one of the dough circles from the refrigerator. Allow it to warm up to room temperature for five to 10 minutes. Gently sprinkle flour over the top of the disk. Use a rolling pin to roll the circle out to 1/8-inch thick and 12 inches in diameter. Add flour to the flat surface to keep the dough from sticking.
6. Fold the dough circle in half, carefully. Place the dough circle in a 9-inch pie plate, and line the fold with the center of the pan. Unfold the dough circle and press the edge down on the edge of the pie pan.
7. Pour the apple filling into the pie. Make a slight mound in the center of the pie with the apples.
8. Roll out the second dough circle to the same size as the first. Carefully turn it over on top of the apples. Pinch the dough circles together to form the crust edge. Trim any excess dough, and leave ¾-inch overhanging. Fold the dough underneath itself.
9. Combine the egg yolk and cream in a bowl. Blend the two ingredients together, and brush the mixture over the top of the apple pie. Cut slits in the top to allow the steam to escape.
10. Bake the apple pie for 20 minutes. Reduce the heat to 350 degrees F. Use aluminum foil to tent the crust if it browns too quickly. Bake for an additional 20 to 45 minutes or until the crust becomes golden brown. Allow the pie to cook on a rack for 1 hour.
Tags: dough circle, Apple That, Apple That Cinnamon, cinnamon nutmeg, dough circles, dough from, Fold dough
Angus is a breed of cattle that originated in Scotland. This breed has an official designation in the United States and cattle must meet certain criteria in order to be marketed as Angus beef. The cattle must have the required genotype as established by positive identification that can be traced back to provable Angus parentage and the animal's color must be mostly solid black. Here's buy Angus beef.
Instructions
1. Look for beef designated "Certified Angus Beef." This is a special designation in the beef industry and establishes standards for age, color, marbling and tenderness. Angus cattle have more of the myostatin protein that makes their beef fattier and more marbled.
2. Differentiate USDA grades of Angus Beef. There are three primary grades to look for: prime, choice and select. Each grade is associated with a corresponding label on the processed meat. For example, Angus beef classified by the USDA as "prime" should have a label that reads "Certified Angus Prime."
3. Eat prime Angus mostly in restaurants. This is beef from younger, well-fed cattle with abundant marbling.
4. Find choice Angus in most supermarkets. This beef is still high-quality, but with less marbling than prime.
5. Buy select Angus as the most common choice of beef. The quality is uniform, but normally leaner than the higher grades and may lack some of the flavor.
6. Differentiate similar labels. Labels such as "Angus" or "Black Angus" do not have any official designation in the United States.
Dip your french fries in ketchup or barbecue sauce to add a kick of flavor.
French fries make a handy and tasty side dish to any meal. They work with burgers, baked or fried chicken, barbecue ribs and almost any main course you create. French fries, generally deep-fried in fatty oils, have a reputation for being unhealthy. Of course, it's the frying rather than the spuds themselves, that is unhealthy. You can bake your french fries, using a few simple ingredients, while limiting your fatty oil consumption. Russet potatoes are often cited for their low moisture content and starchiness as a safe bet for making great-tasting fries.
Instructions
1. Clean the skin of several small potatoes with a scrubber while running under cool water to remove all the dirt and grime. Because potatoes are grown in the ground, it's important to thoroughly scrub them clean.
2. Peel the potatoes using a vegetable peeler. Rinse the potatoes again under cool water.
3. Cut the potatoes in half, then make long, vertical slices using a utility knife. "The utility knife is good for cutting larger vegetables and sandwich meats that are not large enough for a chef's knife," says Knives Kitchen.com." Make a horizontal cut across the middle of the slices for shorter french fries.
4. Line a baking sheet with tin foil. Spritz olive oil on the foil to help keep the fries from sticking. Use a minimum amount of oil; squirt three to four times, then spread the oil across the sheet with a paper towel. You don't want to drown the fries with oil. Your goal is to bake the fries, not fry them.
5. Arrange the potato slices in a single layer on the pan. Spritz them lightly with olive oil. Sprinkle salt and herbs to taste. Some good seasonings to add include: salt, garlic, paprika or even Parmesan cheese.
6. Bake at 400 degrees for 15 minutes. Carefully flip by hand or with a spatula to help ensure that none stick and all cook evenly. Continue baking for another 15 minutes.
7. Line a bowl with a folded paper towel to absorb extra oil from the fries. Transfer the fries to the bowl. Allow them to cool, but not too much, before serving.
Tags: french fries, cool water, paper towel, sheet with, under cool
If you have ever had the pleasure of tasting Mayan ice cream, Mayan hot chocolate or authentic Mayan cuisine, you may have already guessed some of the classic ingredients of Mayan coffee. While the traditional means of brewing coffee are rather long and messy, you can now make an authentic cup of Mayan coffee with your coffee pot of drip cone.
Instructions
1. Choose your favorite coffee beans and grind as normal. For extra measure, select an authentic Mayan coffee bean. Many Mayan coffee producers practice free trade with part of the earnings going to support indigenous farmers. A mindful purchase can make you feel that much better about your delicious cup of joe.
2. Prepare to brew your coffee as usual, placing your grinds in your coffee maker, pot or drip cone. For every 1/4 cup of ground coffee, add 1/4 tsp. of nutmeg, 1/4 tsp. of cinnamon, a 1/4 tsp. of cayenne and as much ground unsweetened chocolate as you like.
3. Brew your coffee as normal. While your coffee is brewing, heat milk in a separate pot over low heat. Stir occasionally checking the temperature to make sure that it does not scald or burn. Use any kind of milk you like; however, whole milk is more traditional, and often tastes better.
4. Pour your brewed coffee into a mug and top off with heated milk. Sweeten if desired, sip and enjoy one spicy cup of Mayan coffee. For an extra touch when serving guests, garnish with a chunk of sweet dark chocolate.
Sugar sculpture has recently experienced a resurgence. This revived art, which takes years to master, can be seen at individual competitions and culinary trade shows around the world. Some entrants are professional pastry chefs while others simply like to compete as a hobby. The beauty of these edible works of art draws thousands of people to the competitions each year.
Instructions
1. Learn the basics. You will want to learn the various methods for sculpting sugar, such as pulling, blowing and casting. Check with your local culinary school or college for classes.
2. Hone your skills. The best way to get good at building a sugar sculpture is to practice often. Don't be afraid to experiment and keep in mind that many, maybe most, of your early sculptures will break or will not form the way you intended. It often takes years of practice before you feel ready to participate in a competition.
3. Search for a competition. Culinary schools and nonprofit associations are usually the sponsors of these events. You also might find a sugar sculpture competition at your local county or state fair.
4. Get the rules of the competition. Learn whether there are any entry fees, what materials you may work with and what size your sculpture can be. Also find out whether you may incorporate chocolate, cake or other materials into your sculpture for the competition.
5. Send in your entry application and any fees due by the deadline.
6. Develop a concept for your showpiece. A great sculpture can take months to plan, so get started early. Decide what you will make and what methods you'll use as well as the materials you will need.
7. Work on your sculpture as time permits. Simple sculptures might take you a few hours while more complex ones could take weeks or even months to construct.
8. Deliver your sculpture to the competition location, being careful not to crack or shatter it. Then relax and enjoy the judging process--you might just win.
Tags: your sculpture, sculpture competition, takes years, your local, your sculpture competition
A good chicken substitute is one of the holy grails of vegan and vegetarian cooking. Many of the products available in your local grocery store are largely made up of dairy and egg products. But don't worry. This recipe will teach you make your own chicken substitute at home!. There are many variations possible using this core method, so experiment with it to find the right style for you.
Instructions
1. Make some okara, which is Japanese for "noble pulp". This bland, high-protein, mash is left over from the process of making soy milk. To do this, soak dried soybeans in plenty of water for 8 hours. Grind the soybeans in a blender or food processor with a little water.
2. Boil the ground soy beans in twice the volume of their weight for 20 minutes. The water will become frothy very quickly. Add cold water and stir frequently. When the water settles, you will only need to boil for another ten or so minutes.
3. Strain out the okara (pulp) from the soy milk, and measure the okara.
4. Measure your wheat gluten and place it in a separate bowl. Use a ratio of three parts okara to two parts vital wheat gluten.
5. Add two teaspoons of vegetarian chicken flavor (optional), one teaspoon of corn starch, half a teaspoon of salt and half a teaspoon of sugar for every cup of gluten. Mix the dry ingredients thoroughly.
6. Add two teaspoons of vegetable oil per one cup of okara. (This step is not necessary, but will create a richer "chicken" taste.) Mix thoroughly.
7. Mix the dry ingredients with the okara mixture.
8. Create patties in whatever shape you desire. Try to keep them to under half an inch thick. If the patties aren't holding together, add small amounts of extra wheat gluten.
9. Deep fry the patties briefly if you have a deep fryer. Just toss the patties in the fryer until the outside turns slightly crispy. If you don't have a deep fryer, pan fry the patties using a light cooking oil. (Peanut oil is best). Remove the pan from the heat when the patties become slightly crispy.
10. Bake the patties on a baking sheet for 15 minutes at 500 degrees. Flip each pattie half way through. Patties are done when golden.
11. Treat them as you would any chicken patty. Apply your favorite sauce. Try, "buffalo" sauce, ketchup, or honey mustard.
Tags: wheat gluten, chicken substitute, deep fryer, half teaspoon, have deep
Spinach dip recipes are delicious, but are often packed with high-fat ingredients such as sour cream, numerous cheeses and other waist-bulging additives that make it far from healthy. Luckily, there are alternatives out there that take the great nutritional benefits of spinach and couple it with other low-fat, heart- and waist-healthy ingredients so you can enjoy this versatile vegetable as a welcomed snack, meal or appetizer at parties or events.
Healthy Artichoke and Spinach Dip Recipe
This delicious recipe couples two great veggies with a few simple ingredients to make a dip that is both healthful and palate pleasing. You will need 10 artichoke hearts (may use canned), a handful of baby or regular spinach (coarsely chopped), 2 small garlic cloves, 1/2 tsp. cumin and a bit of olive oil to get the dip consistency just right. Put all ingredients into a blender except the oil and mix while slowly pouring olive oil down the side of the blender until you have a nice dip-like consistency. Salt and pepper the mixture to taste. Be sure to clean your veggies well for this recipe; serve with dry toast or low-fat crackers and it will be sure to be a hit.
Creamy No-Guilt Spinach Dip
Why not try this tasty dip packed with protein and phytonutrients? It also has zero cholesterol and is quick to prepare. Just mix 1 cup of plain low-fat Greek yogurt, one package of onion soup mix, and 1 cup of low or non-fat cottage cheese; mix these ingredients together well in a bowl. You will then add one 10-ounce package of thawed, drained and chopped spinach, one can of water chestnuts (chopped) and 1/4 cup of grated carrots. Stir this mix together and refrigerate for two hours. Serve with your favorite accompaniments.
Weight Watchers Light Spinach Dip
If you are following the Weight Watchers regime you may enjoy this simple, tasty dip that makes 24 servings and has 1 WW point. You will need 1 cup each of low-fat mayonnaise and non-fat sour cream, 3 green onions, 1 10-ounce package of frozen chopped spinach (thawed), 1 8-ounce can of water chestnuts (chopped and drained) and 1 package of Knorr's vegetable soup mix. Drain and squeeze the spinach dry. In a separate bowl mix the other ingredients together, blending well. Simply add the spinach to the other ingredients and chill for three hours in the refrigerator. Couple this with Weight Watchers' toasted bagel pieces and enjoy!
Sodium-Free Spinach Dip
This sodium-free recipe gets its zip from a dash of hot pepper sauce. Combined with avocado, green onions and tomato, it makes a great spicy treat for the entire family. Prepare a 10-ounce package of frozen spinach according to direction and drain, leaving out the butter during the cooking process. Combine the spinach, five chopped green onions, 1/2 cup of watercress (stems removed) or arugula and 1/4 cup parsley into a food processor, blending until course. Drain mixture in a colander. In the food processor, add 8-ounce fat-free plain yogurt, 1 1/4 tsp. garlic powder, 1/4 tsp. (or more to taste) red hot pepper sauce, 1 avocado (may use a second one chopped for garnish) and 1/8 tsp. No-Salt salt, blending until smooth. Transfer to a bowl, adding spinach and 1 small chopped tomato. Chill for one hour in the fridge and garnish with fat-free chips, if desired.
There are various types of Chinese noodles, including noodles made from wheat or rice flour. They can be cooked in the same way that regular pasta is cooked, but Chinese noodles generally cook faster than spaghetti or other pastas. The famous ramen noodle, though attributed to Japan, is the same noodle that is called lo mein in China and is an older noodle than the Japanese variety.
Instructions
Boiling the Noodles
1. Fill an 8-quart stockpot with 5 quarts, or 20 cups, of water and bring to a boil.
2. Place 1/2 to 1 pound of Chinese noodles into the boiling water.
3. Check the noodles for doneness after 4 to 5 minutes. The noodles are done when they can be cut with a fork against the side of the pan. Thin rice noodles may be done in as little as 2 to 3 minutes.
4. Drain the noodles in a colander in the sink. Rinse immediately with cold running water to stop the cooking process.
5. Serve the noodles by placing them in a bowl and adding the remaining cooked ingredients of your meal on top. Ideas for toppings can include stir-fry vegetables, sweet-and-sour chicken or pork, thinly sliced beef or scrambled eggs.
Fried Noodles
6. Follow the steps for boiling Chinese noodles. Then drain and rinse with cold water.
7. Heat 2 to 3 tablespoons of vegetable oil in a skillet until hot. If you are frying 1/2 pound of noodles, use 2 tablespoons; if frying more, use 3 tablespoons.
8. Place the noodles in the hot oil and fry, stirring constantly, until the noodles are golden brown. You can add a dash or two, up to 1 tablespoon, of soy sauce during the frying to add extra flavor to the noodles.
Bagels are typical of Jewish cuisine but are not necessarily kosher.
An Orthodox Rabbi or similar authority must authenticate a restaurant as kosher for the establishment to claim to be such. A kosher label verifies that the food served in the restaurant is prepared according to kosher standards. Kosher-style restaurants, conversely, may offer traditional Jewish-type cuisine; however, the restaurant does not necessarily abide by kosher laws.
Restaurant Types
A kosher-style restaurant encompasses any establishment that serves Jewish food such as gefilte fish, matzah balls and so on. Eateries can include bagel shops, pizzerias, steakhouses, cafes, diners, fast food outlets and formal sit-down restaurants.
Food Served
Kosher restaurants do not serve pork or rabbit, and the meat served must come from an animal that has been slaughtered in a certain way so as to avoid causing it pain. Blood is also removed from the animals after they are slaughtered. Dairy products must come from kosher animals; certain types of fish can be eaten such as tuna and salmon; however, shellfish is forbidden. Wine must also have been produced the kosher way -- the utensils used need to be cleaned and inspected in accordance to rabbinical law, and bottles may not be filled multiple times. Certain ingredients cannot be combined, such as milk and meat for instance, meaning utensils need to be kept separate in the kitchen. A kosher-style restaurant may choose to follow some of these rules, for example, not offering pork on the menu, as well as serve typical Jewish dishes.
Regulations
Kosher restaurants should close during Jewish holidays such as Shabbat. Kosher-style eateries can stay open during these holidays, and they don't need to register themselves as kosher, which allows them to offer whatever they want on the menu; the Dunkin' Donuts franchise officially became nonkosher in 2007 when it wanted to start offering ham in certain locations.
Locations
You will find kosher-style restaurant in areas with a large Jewish population. In the United States, New York has the highest number of kosher-style and kosher eateries.
Tags: kosher-style restaurant, come from, Kosher restaurants, must come, must come from, typical Jewish
Almond bark, unlike what the name suggests, does not have any almonds, nor is it bark. It's used as a substitute for chocolate coating on candy, where vegetable fat is used instead of cocoa butter. Other ingredients include sugar, partially hydrogenated vegetable oil, whey (milk), soy lecithin, artificial color and artificial flavor. Almond bark is for the most part used for dipping and coating. Some recipes are also available to make candy treats by mixing dried fruit and/or nuts in the almond bark.
Dipping
Fruits, pretzels and potato chips are some of the most popular recipes with almond bark for dipping.
After breaking the store-bought almond bark into smaller pieces so that it is easier to melt, microwave it in a microwavable bowl for about three to four minutes. With a fondue fork to guide your treat of choice in the almond bark, dip and ensure the treat is entirely covered in the melted bark. Then, before setting the almond bark to dry on wax paper, dress your treat with sprinkles or dribble some chocolate on it. Set the treat to dry for about 30 minutes before indulging.
Almond Bark Candy
Melt the almond bark the same as you would for dipping, and add dried fruit, nuts, chocolate or cinnamon and mix vigorously until everything is blended in. One popular recipe for almond bark candy is apricot and almonds. Simply add dried apricots, almonds, and chocolate chips in the melted almond bark. The almond bark in this recipe is used more as a sticking agent for the apricots and almonds than for the actual taste of the bark so pack in enough fruit, nuts and/or chocolate to overwhelm the melted bark. Finally, place the candy mixture in a rectangular container so that once melted, you can cut the pieces into square, hand-held size candy pieces. Keep in mind that the deeper the depth of the container will determine how long it will take the bark to dry. It should not take any more than 30 minutes.
Sticking Agent
Since melted almond bark is very sticky and is easily melted and quick to dry, it be used as a sticking agent for more sturdy ginger bread people or houses for the holidays, or even to stick hard materials onto a cookie such as almonds or M&M's candy. Once the almond bark is melted, take a toothpick or knife to spread the almond bark on the treat of your choice. Then stick your candy together with it.
Tags: almond bark, almond bark, fruit nuts, almond bark, apricots almonds, dried fruit, dried fruit nuts
When throwing a party you really need to have several conversation pieces throughout your establishment. You also need places where guests can congregate and partake in refreshments. A punch fountain, which functions just as a typical fountain but dispenses punch for the party goes to enjoy, meets all of these requirements.
Large retail stores
There many larger retail stores that carry punch fountains. Target and Walmart carry a few options when it comes to punch fountains. Although the particular model or brand the two stores may carry will probably be different, the overall look will be basically the same. These fountains will be smaller than what you would normally find someplace else, but the convenience of shopping at the large store is there, and the price is generally going to be less expensive than that of other stores.
Bed Bath & Beyond
Bed Bath & Beyond will normally have a larger display of punch fountains. These vary in size and the amount of punch that can be circulated through the fountain. Of course if you are throwing a larger party you will want a larger fountain. The devices tend to be a little more expensive than the ones found at Walmart or Target, but you can easily come across a 10 percent off coupon from the store and use it toward the punch fountain, which will bring the price down to about what the other stores would have it. (Coupons are mailed out on a weekly basis and you can download them from their site as well).
The Chocolate Fountain
The Chocolate Fountain (full link available in "Resources") offers a large variety of punch fountains, with sizes ranging from three gallons to ten gallons. Whatever the size of your party, The Chocolate Fountain will have just what you are looking for. Of course, these fountains will be much more expensive than any of the previous locations you would have looked at punch fountains for.
Nougat is a popular candy in the Mediterranean region, and the Italian version is known as "torrone." This chewy candy is made throughout Italy, although the Sardinian variety is credited with being superior. The main ingredients are egg whites, sugar, honey and almonds.
History
Nougat candy has been made in southern Mediterranean countries since Roman times, with each region having its own version. Torrone is traditionally eaten at Christmas in Italy, but is also often served at wedding, engagement and anniversary parties, or at the end of a special meal, with espresso coffee. It is popular with pastry chefs, as it provides a good base for cake-making.
Types
The basic torrone recipe can be flavored with chocolate, orange, lemon or vanilla for variety and is also sold coated in chocolate. Another variation substitutes the almonds with pistachios. Torrone comes in both hard and soft varieties and can be bought in chunks, bars or blocks.
Considerations
Although the basic recipe is quite simple, torrone takes skill and patience to make at home, as it has to be constantly stirred so that the mixture does not burn, and you have to get out all the air bubbles.
In any given grocery store, in the herbs and spices aisle, you'll see products like pumpkin pie spice or poultry seasoning right next to items like sage and anise. If you check the ingredients list in the back of either the sage or the anise, you'll read read one ingredient: sage or anise, respectively. On the back of the pumpkin pie or poultry seasoning, there will be multiple ingredients listed. These seasonings can easily be made at home.
Pumpkin Pie Spice
Pumpkin pie spice is a seasoning blend that is called for in pumpkin pie recipes. It also works on squash and baked apples or pears. Pumpkin pie spice is a mixture of ground cloves, cinnamon, ginger and nutmeg. Combine 1/8 tsp. cloves, 1/8 tsp. nutmeg, 1/4 tsp. ginger and 1/2 tsp. cinnamon. Mix well. If you want a more even consistency, grind the mixture until it is very fine.
Poultry Seasoning
Poultry seasoning is a special blend of herbs that works well with chicken and turkey. Rub it on the outside of the bird before roasting or otherwise cooking the meat. It also works well in stuffing. Combine 2 tsp. sage, 1 1/2 tsp. thyme, 1 tsp. marjoram, 3/4 tsp. rosemary, 1/2 tsp. nutmeg and 1/2 tsp. black pepper. Mix well.
Seasoned Salt
Seasoned salt is a blend of salt and flavorings, resulting in a taste both salty and savory. Seasoned salt can be used in the place of salt in meat and vegetable dishes. It also works well over fries. Many store bought varieties contain MSG, but this is not a necessary ingredient for a homemade recipe. Combine 2 tbsp. salt, 2 tsp. sugar or Splenda, 1/2 tsp. paprika, 1/2 tsp. celery salt, 1/4 tsp. turmeric, 1/4 tsp. onion powder, 1/4 tsp. garlic powder and 1/4 tsp. cornstarch. Mix well.
Tags: also works, sage anise, works well, also works well, Seasoned salt
This easy marinade will add great flavor to chicken, fish and shrimp and will extend their refrigerator life. It takes about 10 minutes to mix together, and you can use many different combinations of fresh herbs. This makes enough to marinate 1 to 2 pounds of food.
Instructions
1. Mince the garlic and place it in a mixing bowl.
2. Rinse the herbs in cold water and dry them carefully with clean paper towels.
3. Chop the herbs into small pieces and place them in the bowl with the remaining ingredients. If using rosemary, remove the leaves and discard the woody stems before chopping.
4. Combine all ingredients and mix well.
5. Carefully place the food to be marinated in a sealable plastic bag or a clean container.
6. Pour the marinade over the food and mix everything together well.
7. Marinate food in the refrigerator for several hours or up to two days. Because this marinade contains no salt or acid, food can be left in it for longer periods of time.
8. Use the marinade on fish, shellfish (such as shrimp) and poultry, especially white meat from chicken and turkey. (To marinate beef or other meat, see the Related eHows.)
9. Take food out of marinade and cook it on the outdoor grill for best flavor. You can also roast or saute marinated foods.
10. Make this marinade in advance for more convenience. Store it in a covered container in the refrigerator for several weeks.
Cornbread salad consists of layered ingredients, and the dish has become a common tradition in the southern United States. Instead of throwing away leftover cornbread, it is added to a salad with a variety of other ingredients. After the cornbread salad chills in the refrigerator, it can help you cool down on a hot summer day. The salad recipes vary according to personal tastes but they often include simple ingredients that do not take much time to prepare.
Instructions
1. Prepare a box of cornbread according to the recipe.
2. Combine sour cream and mayonnaise. Add 1 oz. packet of ranch dressing seasoning.
3. Fry the 10 slices of bacon on the stovetop until crisp. Crumble the bacon into a bowl and set aside.
4. Add can of pinto beans, can of corn kernels, chopped tomatoes, chopped bell peppers and chopped onions into a bowl.
5. Crumble 1/2 cup of cornbread in a separate bowl. Top the cornbread with a layer of the vegetable mixture. Top the vegetables with a layer of shredded cheese, crumbled bacon and salad dressing. Repeat the layers until you end with the crumbled cornbread.
6. Chill the cornbread salad in the refrigerator for 3 hours. Serve the salad in a bowl.
Science experiements can be fun when you learn with your child.
Science is important. Parents are bombarded with that message in books and magazines, on television and the Internet. Politicians and professional educators all emphasize the fact. Yet when it comes to teaching science at home or reenforcing science lessons the kids got at school, many parents feel inadequate to the test. Fortunately there are lots of great homemade science experiments parents can do with that kids that will encourage a love for science in both parents and children.
Ask a Question
There are six basic steps to the scientific method; the first is to ask a question. The question should be about something your child has observed. The question should include such issues as who, what, when, where, why and how. In order for the scientific method to work the question must be about some observable phenomenon--it won't work for metaphysical inquiry type questions such as the existence of God. In order for the scientific method to answer the question the results must be observable; an example might be, "How does milk turn into butter?"
Do Research
There is an old saying that there is nothing new under the sun. Chances are, if you or your child is asking a question, someone has asked that question before. There are plenty of resource at your disposal to keep you from reinventing the wheel. Do an Internet search on the process of butter making, or go to the library and check out books on dairy farming or schedule a field trip to a local dairy processing plant for a tour.
Construct a Hypothesis
Once the research has been concluded, have your child formulate a hypothesis. A hypothesis is just a fancy word for an "If/Then" sentence. In the case of making butter the hypothesis could be, "If cream is placed in a closed container and shaken for a period of time, then the milk solids will gather into a lump of butter."
Test the Hypothesis with an Experiment
By conducting an experiment your child can discover whether his hypothesis is true or false. In order to prove the hypothesis the experiment must be repeatable. In other words, if the same experiment is conducted many times under the same conditions, then the same results should occur. In the butter scenario you should first gather your ingredients: cream, a Mason-style jar, a secure lid. Next, fill the mason jar 1/3 full of cream and tighten the lid securely. Shake the jar up and down. As the butter separates from the whey you can feel a difference in the consistency, and because the glass jar is clear you will be able to see the butter form. Do this process once with warm cream and once with cold cream to see if this affects the results.
Analyze Data and Form a Conclusion
Once your experiment is complete it is important to have your child analyze the information she has observed and to reach a conclusion about her observations. In the case of the butter experiment she could have observed how warm or cool the cream was at the beginning of the process. She may have observed how long it took for the butter to form. She may have observed how much liquid (whey) was left over. From this she may may conclude that warmer cream produces butter at a faster rate than cool cream.
Publishing Results
No scientific experiment is complete until the results are made public. In the case of our homemade science experiment, the child could write a paper about the process of making butter and what results were achieved. Regardless of the experiment being conducted, the six steps of the scientific method will help your child understand the phenomenon being observed.
Tags: your child, scientific method, have observed, butter form, cool cream, experiment complete
If you live in the Pacific Northwest, you probably know firsthand how delectable those brownish-purplish bugs more commonly known as Dungeness crabs can be. If you want fresh Dungeness crab without a lot of work, it's best to live near neighbors that have crab pots and deliver them right to your door each day. Catching them isn't hard at all, so put on your wading boots, get your cooking pot out, and be sure to ring the dinner bell when you're ready to eat!
Instructions
Using Crab Pots
1. Write your first and last name and address on a red and white marker buoy, legibly and permanently. Only one name and address may be on each buoy.
2. Attach the red and white marker buoy to the crab pot. Buoys must be visible on the surface at all times.
3. Weight the buoy line to keep it from floating to the surface.
4. Bait the crab pot with herring, salmon head or carcass, rockfish carcass or clams.
5. Set the crab pot in water 10 to 60 feet deep below the lowest tide line.
6. Pull in the pot after several hours or leave overnight.
7. Remove the crabs, throwing back the ones smaller than 6 1/4 inches across the back and any females.
Using Ring Nets
8. Tie bait to the bottom of the ring net. Use salmon heads or carcasses, rockfish carcass or clams.
9. Set the ring net in the water 10 to 60 feet deep.
10. Pull up the ring net about every 15 to 30 minutes as these nets are tended to frequently since they don't actually enclose the crabs like the crab pots do.
11. Keep only the male crabs over 6 1/4 inches across the back and throw back any that are smaller or females.
Using Short-handled Dip Nets While Wading
12. Wade into shallow water at low tide with waders on. Using a net is most effective in eelgrass beds, where crabs tend to be found.
13. Tow a small container or gunny sack to hold the crabs caught and to keep both hands free to use the net.
14. Dip your net into the water to catch the crabs.
15. Put only the largest male crabs ack into the container or gunny sack.
Tags: across back, carcass clams, container gunny, container gunny sack, crab pots, feet deep
Add extra rice to your plate to dilute the effect of hot sauce.
There are some people who can pour liberal amounts of hot sauce on their food and eat it with gusto. If you are not one of those people, but are sensitive to hot sauce, you might prefer to have a less extreme taste sensation. Protect your taste buds by diluting the taste of hot sauce while preserving the essence of the flavor. You can still enjoy spicy foods, and your mouth won't feel like a raging inferno.
Instructions
1. Set aside extra plain pasta sauce, when you are preparing a spaghetti dish, before adding any hot sauce. When it's time to serve, spoon only 1/2 or 1/3 of the spicy pasta sauce on your spaghetti. Then spoon some non-spicy sauce on top, and mix it together. This will dilute the taste of the hot sauce in your meal.
2. Pour about half of the recommended serving of hot sauce in a small bowl. Pour in an equal amount of fresh filtered water and mix it up with a spoon or just swirl it around. Put a little bit of this mixture on whatever food you are eating, and test to see if you have sufficiently diluted the taste. If it's still a little too hot, add a little more water until you get the heat you like. It might turn out that you only want a few drops of hot sauce in 1 tbsp. of water.
3. Put an extra serving of cooked rice on your plate or in your bowl when eating spicy Chinese, Indian, Mexican or other cuisine that uses hot sauce. You can also put extra rice inside your burrito. The rice will absorb the hot sauce and lessen the effect of its heat.
4. Add extra plain tomato juice to your bloody Mary to dilute the amount of hot sauce in the drink. This will tone down the heat, but it will still taste and look like a cocktail.
Tags: extra plain, extra rice, pasta sauce, rice your, rice your plate, sauce your
There seem to be nearly endless kinds of oil and vinegar at the grocery store. The choices can almost be overwhelming. Oils and vinegars are often used for frying and to dress salads, but there are plenty of other options for these kitchen staples. Oils and vinegars can make dishes ranging from chicken to cookies more flavorful, and in some cases, even healthier.
Olive Oil
According to WebMD, olive oil is a source of healthy, monounsaturated fat that can help prevent heart disease and decrease the risk of cancer. Olive oil comes from the fruit of the olive tree. This heart-healthy oil is classified by the method used to extract the oil and the degree of acidity. Olive oil can be used on salads, drizzled over bread, in low-heat baking and for lightly sauteing vegetables. Many recipes calling for butter can be made healthier by substituting olive oil.
Canola Oil
Canola oil is made by crushing the seeds of the canola plant. Like olive oil, canola oil also has health benefits. "Woman's Day" reports that the oil has a low amount of saturated fat and a good dose of healthy omega-3 fatty acids. Light and golden, canola oil has a subtle flavor. It can be used for stir-fry dishes as well as for grilling and sauteing. Canola oil is also versatile enough to be used for baking and to replace butter and margarine in recipes.
Sesame Oil
Sesame oil is often used in Asian cooking. It is taken from the seed of the sesame plant and has a number of antioxidants and vitamin E. Sesame oil may be light or dark. The light variety is made with untoasted sesame seeds while the dark variety contains toasted seeds. Light sesame oil can be used to fry foods and in sauces and dips. Dark sesame oil has a much stronger taste and is not generally used in cooking, but rather to flavor dishes.
Peanut Oil
Peanut oil is made from pressed, steamed peanuts. This oil has a rather bland flavor and a slight peanut smell. It is low in saturated fats and high in unsaturated fats. One advantage of peanut oil is that it does not transfer or absorb flavors, making it a good choice for cooking. Peanut oil is often used in Asian cooking and can be useful for deep frying, stir frying, baking and oven cooking. Fried turkey is often made with peanut oil.
Coconut Oil
Coconut oil contains a high amount of saturated fat and there is ongoing debate over its health benefits. This unrefined oil is made by pressing the meat of the fruit. Coconut oil works especially well for baking - pie crusts, cookies and cakes because a slight coconut flavor. It can also be used for cooking shrimp, chicken and other lighter dishes. Coconut has other uses as well. It is found in moisturizers, hair conditioners and massage oils.
Wine Vinegar
Wine vinegar is available in red and white varieties. Both red wine and white wine vinegars are made with wine grapes, giving them a subtle fruit flavor. Red wine vinegar has a stronger flavor than white wine vinegar and is used to poach fruits like pears and to braise and marinade meats and vegetables. White wine vinegar can act as a substitute for alcohol in many recipes. It can also be used to bake chicken and fish, and in potato salad.
Balsamic Vinegar
Balsamic vinegar is produced by aging any vinegar containing wine. The longer a balsamic is aged, the deeper the flavor. Some balsamic vinegars are aged 10 or more years and can cost as much as $100 a bottle. Balsamic vinegar is especially good for marinading chicken, beef and mushrooms. It is often paired with olive oil for salad dressings or strawberries for a sweet dessert. Many vegetables including asparagus, beets and carrots can also be dressed with balsamic vinegar then roasted.
Apple Cider Vinegar
Fermented apples or apple juice are used to create apple cider vinegar. This vinegar has a slightly acidic flavor that can give cole slaw, barbecue sauce or stews an extra tang. Apple cider vinegar is also commonly used to make pickles and mustard. Some people also believe the apple cider vinegar has substantial health benefits. According to WebMD, apple cider vinegar has been associated with lowering blood sugar levels, cholesterol and blood pressure, as well as helping weight loss.
Tags: apple cider, cider vinegar, health benefits, made with, often used
Pressure canning is one method of safely sealing jars of food.
Pressure canning is a technique that heats and seals jars of food prepared at home for storage. In contrast to hot water canning, which seals jars by boiling them in water, pressure canning seals jars in a hot, pressurized environment. Because low-acid foods such as meats, seafood and vegetables cannot be safely sealed with hot water canning, pressure canners are important pieces of equipment. Some pressure canners might have their own directions specific to the model, but in general, they all use the same basic process.
Instructions
1. Place the pressure canner on a burner and set the rack in the bottom. Pour 2 to 3 inches of water into the bottom of the canner. If foods were packed hot, this water can be up to 180 degrees Fahrenheit. Cold-packed foods should have water no more than 140 degrees Fahrenheit.
2. Place your jars in the pressure canner and fasten the canner lid.
3. Turn on the stove to high and heat until steam has been coming from the vent or open petcock for 10 minutes.
4. Attach the counterweight or weighted gauge to the vent or close the petcock, depending on the type of pressure canner you have.
5. Watch the pressure dial, waiting for it to reach 11 lbs. pressure. If you are at an altitude over 2,000 feet, add 1 lb. of pressure to this measure for every 2,000 feet you are above sea level. If your pressure cooker has a weighted system, listen until the weight rocks or jiggles as described in the manual for your pressure cooker.
6. Turn the temperature of your stove down slightly to maintain this pressure for 10 to 110 minutes, depending on the type of food you are canning and the size of the jars. The Montana State University Extension website has a chart with recommended times.
7. Remove the canner from the heat and allow it to cool naturally for 30 to 45 minutes, or until the pressure gauge reads zero.
8. Open the vent and allow the canner to cool for an additional 10 minutes.
9. Remove the lid from the pressure canner. Lift the side farthest from you first so any remaining steam goes away from you rather than toward you.
10. Remove jars from the pressure canner with a jar lifter. Set them on a rack, at least 1 inch apart in all directions, to cool for 12 to 24 hours.
Tags: pressure canner, seals jars, degrees Fahrenheit, depending type, from pressure, from pressure canner
Make a Wheat-free, Dairy-free Dessert Treat for Your Kids
It can be a challenge to feed yummy snacks when you have children with food allergies and intolerances. Here is a great recipe that I wrote. It is delicious, easy to make, and inexpensive. If you don't need wheat-free or dairy-free, then you can use any kind of fig newton type cookie in this recipe. I make these in plastic bowls so I can take them with me to parties when my son won't be able to eat the birthday cake and ice cream.
Instructions
1. Put the 5 cookies in a food processor with the regular blade inserted. Pulse until the cookies are finely chopped and sticky. Remove the cookie mixture from the processor and press into the bottom of each dessert bowl. If you are going to a party make them in plastic bowls.
2. Clean the processor bowl. Peel the bananas and cut into three pieces each so they will fit into the processor. Puree until they are very smooth.
3. Spoon the banana mixture equally into each dessert bowl, and place in the freezer. Remove from the freezer approximately 10 minutes before eating. Crumble another cookie or two on top if you wish.
4. Another option is to make the dessert in a pie pan, and cut individual servings. Enjoy this wheat-free dairy-free healthy dessert. Your kids will love it.
Tags: dessert bowl, Dessert Treat, Dessert Treat Your, each dessert, each dessert bowl, plastic bowls
Single-serving coffee makers are becoming very popular. They are convenient, small and easy to use. They can also be very expensive. Each of these pods makes one cup of coffee. Learning to make your own can save you money. You can also make your own blends of coffee.
Instructions
Tea Bag Coffee Pod Method
1. Find tea filter bags. These can be found in health food stores or ordered online. They are thinner than coffee filters and work better in coffee pod machines.
2. Locate a glass about the same size as the coffee pods that your machine uses. Use this to make a circle pattern for your pods. Trace around with a pencil. Cut the tea bags to this size.
3. Seal together the outside edges of two pieces that you have just cut. You can do this with an iron set on silk. Leave an opening to put in the coffee grinds.
4. Pour the coffee into your round pods. Use a funnel. Most coffee pods use about 7 grams or one-third of a cup. You may have to try several until you have the right amount.
5. Seal the opening of the pod with the hot iron. Avoid the steam setting on the iron. Enjoy your coffee pod.
Coffee Filter Coffee Pod Method
6. Use a stainless steel measuring cup to form the coffee pod. Ensure that it is the same size as your pod holder.
7. Place a small four to five cup coffee filter into the measuring cup. Use a glass or bottle that fits into the measuring cup to form the filter.
8. Add enough coffee to the filter for one cup of coffee. This will depend on your pod maker and personal taste.
9. Fold the excess coffee filter down over the top. If there is too much excess, you can trim it off. You want it to be nice and neatly folded.
10. Press down hard with the glass or jar to make a well-formed pod. Invert the measuring cup and slide out your pod. When using your coffee pod, be sure to place it smooth side downward.
Tags: coffee filter, Coffee Method, coffee pods, into measuring, make your
Finger foods are commonly served to guests of parties and other gatherings. At a meeting, cocktail party or informal gathering, they are typically served as a main dish. At dinner parties and formal gatherings, finger foods are often served as an appetizer before the main course. Whether you are looking for foods to serve adults at a party or teens at snack time, you may find finger food recipes to be a convenient alternative to standard dinner meals and desserts.
Pizza Rolls
Pizza rolls can be prepared in less than 20 minutes and served at snack time, slumber parties and any number of informal gatherings.
Before beginning, heat your oven to 350 degrees and spray a large cookie sheet with cooking spray. Unroll one 8 oz. can of refrigerated crescent dinner rolls and separate it into four rectangles. Sprinkle 1/3 cup of chopped pepperoni, 2 tbsp. of chopped green bell pepper, 2 tbsp. of grated Parmesan cheese and 1/2 cup of shredded mozzarella cheese over the four rectangles. Starting with the shortest side, roll each rectangle to seal the ingredients. Gently press the edges for a tighter seal. Use a knife to cut each of the four rolls into six small slices. Place the slices on a cookie sheet and bake them for about 17 minutes or until they're golden brown. Remove the pizza rolls from the cookie sheet immediately and allow them to cool on a plate. Serve pizza rolls with your favorite pizza or marinara sauce.
Grilled Veggie Platter
Grilled vegetables make for healthy finger food that can be served at formal and informal gatherings.
Prepare a medium- to high-heat barbecue or place a grilling pan over medium-high heat. Lightly coat with olive oil; 3 large red bell peppers that have been seeded and halved, 3 each of eggplant, yellow squash and zucchini that have been sliced lengthwise, 12 cremini (or portabella) mushrooms, 1 pound of trimmed asparagus and 12 scallions (green onions) with the roots removed. Season the vegetables with salt, pepper and herbs as desired. Grill the vegetables in separate batches until they are tender and lightly charred, then set them aside. Grill the red bell peppers for 8 to 10 minutes. The mushrooms, eggplant, yellow squash and zucchini should be grilled together for 7 minutes, and the asparagus and scallions should be grilled together for about 4 minutes. Arrange the vegetables on a large pan or platter.
In a medium-size bowl; combine 3 tbsp. of balsamic vinegar, 2 tbsp. of olive oil, 1 tsp. each of fresh chopped parsley leaves and basil leaves, 1/2 tsp. of fresh chopped rosemary leaves and 2 minced garlic gloves. Whisk the ingredients thoroughly and season to taste. Pour the herb dressing over the vegetables or serve it on the side.
Chicken Garlic Bites
Try Chicken Garlic Bites for spicy, meaty finger food that is ready to go in less than 60 minutes.
Cut two boneless, skinless chicken breasts into bite-size pieces and place them in a shallow dish. Mix 1/2 cup olive oil, 1/4 tsp. black pepper and 4 minced garlic cloves together in a small bowl. Pour the mixture over the pieces of chicken. Cover the dish with plastic wrap or a lid and allow the chicken to marinate in the refrigerator for about 30 minutes. Preheat your oven to 475 degrees several minutes before removing the chicken from the refrigerator. Drain the chicken pieces completely. Combine 1/2 cup of breadcrumbs and 1/4 tsp. of cayenne pepper (if desired) in a small bowl. Place the pieces of chicken into the breadcrumbs to coat them. Remove the pieces of chicken from the breadcrumbs and place them in a single layer on a cookie sheet. Bake the chicken garlic bites for about 10 minutes or until golden brown.
Chocolate Cheese Balls
Try Chocolate Cheese Balls, the sweet finger food dessert that doesn't require baking.
Pour a 6 oz. bag of semisweet chocolate morsels into a microwave safe bowl. Melt the chocolate morsels in the microwave for about 30 seconds. After 30 seconds, stir the chocolate to see if it's completely melted. If it's not, place the bowl in the microwave for another 30 seconds. Use an electric mixer to thoroughly whip one 8 oz. package of plain cream cheese until it's creamy. Pour the chocolate into the bowl with the cream cheese and continue to mix the ingredients together until they're smooth. Add 3/4 cup of vanilla wafer crumbs and 1/4 cup of strawberry preserves into the bowl with the cream cheese and chocolate. Mix the ingredients thoroughly with a spoon. Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill for about an hour. Break off pieces of the mixture to roll into small balls. Pour 1/2 cup of finely chopped almonds into a bowl. Roll the chocolate cheese balls inside the almonds. Set the balls on a plate and place them in the refrigerator to chill until you're ready to serve them.
Tags: about minutes, cookie sheet, bowl with, cream cheese, finger food, into bowl
The coconut tree grows in tropical and subtropical climates and is a staple in the diet of many cultures. Coconut is the main ingredient of many Thai dishes. Here we combine coconut milk and coconut flakes with minced chicken as main ingredients for this Thai appetizer.
Instructions
1. Process chicken breast meat, spring onion and coconut flakes in a food processor or blender until smooth.
2. Mix the minced chicken mixture with coconut milk, coriander, garlic powder, sweet chili sauce and breadcrumbs in a large bowl. Add salt and pepper if desired. Blend well.
3. Moisten hands with some water and roll the chicken mixture into bite-size balls.
4. Preheat oven to 325 F. Pour 1 cup oil in a frying pan over high heat. Fry coconut chicken balls in hot oil until golden brown on all sides. Transfer fried chicken balls to paper towels to drain.
5. Arrange fried coconut chicken balls on baking sheet, and bake for 6 minutes or until brown. Enjoy Thai coconut chicken balls while hot.
There are a lot of variations when it comes to making fruit salad Filipino-style, but one recipe stands out: the "buko" fruit salad. Buko is a Filipino word for young or green coconut, and it is one of the main ingredients of Filipino sweets and deserts. The recipe uses shredded coconut meat, and chewy translucent coconut cubes known as nata de coco, along with other ingredients. The result is a very tasty treat that is easy to prepare.
Instructions
1. Drain the syrup form your fruit cocktails, shredded coconuts and bottles of nata de coco. You can dry them by mixing them all together in a strainer and leaving them there for a few minutes to drain any excess syrup.
2. Place the drained fruit cocktails, shredded coconut and nata de coco in a large mixing bowl and add the condensed milk. Mix well.
3. Add the Nestle cream, and then the cubed cheddar cheese, if you choose this ingredient. Mix them all together until everything is evenly blended.
4. Place inside the fridge and chill for 30 minutes to an hour. Then serve and enjoy!
Tags: nata coco, cocktails shredded, fruit cocktails, fruit cocktails shredded, fruit salad, shredded coconut
Having a wine cellar is a great way to add sophistication to your home. It increases your home's value while allowing you to collect and store valuable wines. Even if you have a modest wine cellar, you're going to want to manage and keep track of the bottles. There are a few things you can do to make managing a wine cellar easier.
Instructions
1. Create a cataloging system not unlike what you might find at the library. In your database, create a numerical system for placing wines on your shelves, then mark the cubbies with the corresponding numbers. This way, when you look for a wine in your database, you'll be able to find it on the shelves easily, even when the face of the wine is not facing out.
2. Find a dedicated wine cellar software suite like Cellar! (see Resources below). These software suites are designed specifically to help you manage a wine cellar, large or small.
3. Input all of the vital statistics about the wines you own into your database. This will include the vineyard and winery, the varietal, the year of the bottling and any other pertinent or important information.
4. Keep notes about the wines you have tasted in your database, so you can remember to either buy or skip a wine for your collection. Go to wine tastings, take notes and input them into your database when you get home.
5. Take pictures of labels and include them in your database. This will help you easily identify bottles on the shelves so you can grab the ones you want in a hurry.
Tags: your database, wine cellar, about wines, database This, database This will, into your, into your database
Life used to be pretty rough for people with gluten allergies, because they largely missed out on cookies, breads, cakes and mostly any baked good. That was until gluten free flour came along. You still can't cook with gluten free flour in the same way, but if you learn a few tips, your foods will taste like traditional fare.
Instructions
1. Coat meat for frying using a single grain gluten-free flour without adding anything.
2. Thicken sauces using cornstarch or potato starch instead of gluten free flour.
3. Bake bread in containers like pound cake tins and muffin tins. Gluten free baked goods can't hold their shape like regular breads and need to be held in place with a tin.
4. Add 1/8 tsp. of guar gum to every cup of gluten free flour when baking to get the same sticky dough that you get in traditional baking.
5. Add protein to your recipe by adding one egg to replace every 1/2 cup of water so that the recipe holds its shape.
Tags: free flour, gluten free, gluten free flour, with gluten