Pinto beans are a type of bean used in a variety of cooking styles. They are a very common bean used in Mexican cooking. Beans provide high amounts of protein and fiber to the diet. They can also be used as a filler for soups and salads. When these beans are dried, they need to be soaked.
Reconstituting
Reconstituting is the process of soaking the beans to get water back into the bean. Beans need to be soaked for at least six hours and preferably 12 hours. This will shorten the cooking time, and also aids in digestion and eliminating gastrointestinal problems.
Draining
Pour the beans and water into colander or a sieve. You want to remove as much of the old water as possible as it will still harbor the molecules that cause gastrointestinal distress.
Rinsing
Rinse the beans thoroughly in your kitchen sink, using a sprayer attachment or by moving the sieve or colander around by hand. The purpose of rinsing them is to remove all of the dust and small pebbles that may be attached to the beans. Rinse them for at least three minutes. This will also remove any damaged husks.
Drying and Seperating
Allow the beans to drip until most of the excess water is gone. Pour them out over a towel and use your hands to settle them into a single layer. The purpose of this is to separate the good beans from small stones and hardened beans, eliminating the potential of swallowing a pebble or chipping a tooth.
Tags: bean used, beans water, need soaked, This will
Rice paper wraps are typically used in Asian cuisine to wrap spring and summer rolls. When you get a package of rice paper wraps from the store, you will notice that they are dried and not easy to roll. In order to use these to wrap your ingredients, you will need to soak them in water. These are labor intensive, but you should not take short cuts when using rice paper wraps. Having several friends to help you make a large amount of spring rolls is a good idea for a social activity, and it will make the labor intensive task much easier.
Instructions
1. Dip a single rice paper roll into the water for about one minute. Work with one paper at a time to prevent the rice paper from sticking together.
2. Remove the pliable rice paper wrap from the water and lay on a damp towel to rest for 30 seconds.
3. Place one to two tbsp. filling in a line down the center of the rice paper wrap.
4. Fold the bottom half of the rice paper up over the filling. Bring the two sides in and fold them over the filling.
5. Roll the rice paper up all the way to the top to close it. Spoon some water along the top seam of the rice paper to remoisten it to help it to seal if it has dried out.
6. Repeat steps 1 through 5 with the remaining filling and rice paper wraps. Store the rolls under a damp towel or refrigerate until ready to serve.
Tags: rice paper, paper wraps, damp towel, labor intensive, over filling, paper wrap, rice paper wrap
Goat’s milk is naturally homogenized, meaning that the cream is already blended with the milk, which makes the cheese rich and satisfying. Simple homemade goat cheese can be fun and tasty to make. Just follow these steps.
Instructions
1. Pour the milk into the stockpot. Over low heat, slowly bring the temperature of the milk up to 180 degrees. Raising the heat too quickly will cause the milk to stick to the bottom of the pan and will give the cheese a burnt taste.
2. Remove the pan from the heat when the desired temperature is reached. Quickly add the vinegar or lemon juice, stirring to distribute throughout the milk.
3. Let the mix sit for 30 minutes. After the time has passed, use a long, sharp knife to cut the curd that has formed. Point the knife straight downward at one edge of the pot and pull straight to the opposite side. Do this all around the pan until you have cubes formed in the curd. Let the curd set for 10 minutes more.
4. Line the colander with cheesecloth. Pour the curds and whey into the colander and let them drain for a few minutes. Pull up each corner of the cheesecloth and tie the curds into a ball. Hang the cloth over the sink faucet and allow it to drain for at least 4 hours or overnight. The cheese is now ready to eat as is or can be refrigerated for later.
Doughnuts are sweet treats that come in a variety of flavors. For a richer taste and cake-like texture, bakers add sour cream into the doughnut mixture to make sour cream doughnuts.
Features
Sour cream doughnuts contain the same basic ingredients as traditional doughnuts: eggs, sugar, flour and butter. The addition of real sour cream is what distinguishes sour cream doughnuts from other doughnuts.
Function
According to Fabulous Foods, bakers making sour cream doughnuts combine all the ingredients and mix in about 3/4 cup of sour cream for every 24 doughnuts being made. The sour cream makes the dough mixture sticky, which contributes to the doughnuts' cake-like, moist texture after they are cooked.
Method
Fabulous Foods says that once all the ingredients are combined, the mixture is rolled out onto a floured surface and cut with a doughnut cutter. The raw doughnuts are then fried in oil until they're golden brown on both sides. After being removed from the oil, the doughnuts must be drained and dusted with sugar.
Considerations
Most bakeries that sell doughnuts carry sour cream doughnuts. These doughnuts are sold plain or with toppings such as sprinkles.
Swordfish steaks make a great healthy alternative to traditional beef steaks. Sometimes it can get boring to just broil them, so this recipe will give you a way to wow your friends or family with your Cajun cooking techniques. Follow these easy directions.
Instructions
1. Place a cast iron pancake sheet pan on high heat for 10 minutes, or until the seasoning smokes when a small test amount is applied.
2. Place the swordfish steaks on a cookie sheet and pat dry. With a pastry brush, brush the top of the steaks with clarified butter and sprinkle evening with half of the blackening seasoning.
3. Turn fish over, brush with the clarified butter and apply the rest of the blackening seasoning.
4. Place a 1/2 tbsp. dollop of butter onto the pancake sheet, which will begin to smoke immediately over the heat. Spread in a small circle so that the butter melts quickly. You don't want the butter to burn before placing the swordfish steak down.
5. The seasoned swordfish steak will be placed on the pancake sheet with skinned side down. Pat 1/2 tbsp. of butter onto the top of the steak.
6. Repeat the process with the remaining butter and fish, cooking each steak for 2 minutes per side. For extra crispness, finish fish under broiler for 1 to 2 minutes.
Tags: pancake sheet, blackening seasoning, butter onto, clarified butter, swordfish steak, with clarified, with clarified butter
Stuffed, sliced zucchini is a great make-ahead side dish for a party. The zucchini can be stuffed several days in advance, then cooked and sliced the day you need it. When sliced and arranged on a platter, the zucchini not only tastes good but makes an attractive presentation. Serves 6 as a side dish (half a zucchini per person). This can also be a main dish for vegetarians.
Instructions
1. Place a saute pan over medium-high heat and add the olive oil.
2. Add the onions, garlic and bell pepper, and saute until tender (about 3 minutes), stirring frequently.
3. Add the eggplant, season with salt and pepper, and continue to cook for 10 minutes.
4. Add the herbs, tomatoes and sun-dried tomatoes, cook for 3 to 5 minutes more, then remove from the heat.
5. While the stuffing cooks, prepare the zucchini by washing them well and slicing them in half so that you have two zucchini tubes.
6. Hollow out the center of the zucchini by using a long, narrow spoon to scoop out the seeds and pulp, leaving at least 1/4 inch of flesh. If the pulp and seeds won't come out easily, use a paring knife to either cut them out or loosen them enough to scoop out with a spoon.
7. When the zucchini halves have been hollowed out, hold them upright and spoon the stuffing mixture into them so each one is filled fairly densely.
8. Tear off a small piece of bread, stuff it into the top of the zucchini halves, and secure it with toothpicks so it serves as a cap, preventing the stuffing from running out.
9. Coat the zucchini lightly with olive oil.
10. Place them in a baking dish and bake at 400 degrees F for 10 to 15 minutes, or until the flesh of the zucchini is cooked.
11. Test for doneness by poking one with a toothpick.
12. Cut into 1/2-inch slices, holding them together when slicing, then transfer them in one piece to a serving dish.
Use potato flakes to make KFC mashed potatoes at home.
Colonel Sanders opened his first Kentucky Fried Chicken in 1952 and KFC has remained a popular part of the fast food landscape ever since. One of the mainstays on the KFC menu has been mashed potatoes. If you want to duplicate the savory taste of KFC mashed potatoes, chefs the world over have spent countless hours trying to copy the recipe. While not identical in ingredients, many of these mock KFC mashed potato recipes have an uncanny likeness to the famous counterpart.
Instructions
1. Put your saucepan on the stove. Turn the burner on medium-high and add 2-1/2 cups water.
2. Add 1/2 cup margarine and 2 tbsp. butter after the water begins to boil. Allow the water to boil until the margarine and butter have melted.
3. Pour 1 tsp. salt into the pot and allow the contents to boil for an additional two minutes.
4. Gradually stir potato flakes and milk into the pot of liquid ingredients. Continue to add more potatoes and milk until your mashed potatoes reach the desired consistency.
Fresh young coconut has sweeter water and meat than older coconuts.
Opening a coconut is potentially hazardous if not done correctly. It is a fast, simple and safe exercise when the correct procedure is employed. Verify the length of time the coconut was stored. A fresh coconut stored for less than seven days provides the best flavor and texture. Storage for beyond seven days may result in bitter tasting water and meat. The coconut should have its husk removed and be wrapped in plastic. In the center of the white outer cover of the de-husked coconut is a round brown nut. Inside the nut is where the meat and the coconut milk are stored.
Instructions
1. Remove the plastic cover from the coconut.
2. Lay it on its side on a heavy non-skid cutting board with the flat end placed where it can be held with one hand and the conically-shaped end placed where you will use the knife to peel it with your dominant hand.
3. Peel the white cover off by holding the flat end in one hand and starting about one-third of the way down from the tip of the conical end. Push the knife at a 45 degree angle toward the conical tip of the coconut toward the cutting board. Do not try to take off too much at one time. Continue peeling the white cover off as though you are sharpening a pencil.
4. Uncover half of the nut of the coconut and continue to peel off the cover until the brown nut is clear.
5. Set the coconut on the flat end with the peeled nut standing up straight.
6. Inspect the top of the nut. There are three indentations, one of which is larger than the other two. Mentally mark a spot half-way down on the largest indentation and make certain the coconut is setting flat on a stable cutting board.
7. Place your non-dominant hand behind your back so there is no chance of cutting it. Hold the chef's knife about shoulder high and chop down at a 45 degree angle to the designated spot on top of the nut. Your goal is to use the corner of the chef's knife, just above your pointing finger, to penetrate into the spot on top of the nut. This blow does not require a great deal of force.
8. Insert the tip of the knife into the chop mark and twist it around until a small opening appears.
9. Hold the coconut with one hand and use the fingers of the other hand to pull the cap or top of the nut straight up and back.
10. Pour out the coconut water, cover and refrigerate it. Use a medium size rubber spatula to work between the shell of the nut and gelatinous meat of the nut. When the spatula is between the meat and the shell, slowly skim it around the inside of the nutshell separating the meat from the shell. Place the meat in a re-sealable bag and refrigerate it.
Tags: cutting board, chef knife, coconut stored, degree angle, meat coconut, placed where, seven days
Six-course meals are labor-intensive, so don't ruin it by choosing the wrong wine.
Six-course meals aren't something that you and your family will sit down to every night for dinner. As you might imagine, they can be labor-intensive affairs and are usually best suited for dinner parties or intimate special occasions. They'll include everything from appetizers to soup and salad, to the entr e and dessert. Of course, you'll want to pair it up with an appropriate wine.
First Course: Appetizers
When preparing a six-course meal, choose some dishes that can be made in advance and are easy to prepare to save time and reduce stress. For the first course -- appetizers -- offer several choices. Bruschetta is a good choice; it's basically toppings on toasted bread. For example, for artichoke and goat cheese brushetta, you can place an artichoke puree on slices of toasted baguettes and then top with crumbled goat cheese an hour before the dinner. For a second appetizer, present a classic shrimp cocktail. This can be readied well before the dinner as well. Boil the shrimp, cool it on ice and present it in a cocktail glass with some cocktail sauce and lemon.
Second Course: Salad
The same holds true for the salad course as it does for the appetizers: keep it simple. The main course for this dinner is steak, so choose some salads that are traditionally paired with beef. Caesar salad is a classic match. It's easily prepared by tossing romaine lettuce with Caesar dressing and some croutons. During the summer, consider a Caprese salad. Use locally grown tomatoes and fresh mozzarella. Slice the tomatoes and the cheese and spread them on a plate, alternating the tomatoes and mozzarella slices. Sprinkle with the best virgin olive oil you can afford and top with fresh basil leaves.
Third Course: Soup
Vichyssoise, a thick creamy potato soup flavored with leeks and onions, is a good choice for a summer menu because it is usually served cold, though you can heat it if you'd like. Vichyssoise is easy to make and can be prepared in advanced, making it a good choice for preparing a six-course meal. Most people enjoy its creamy, smooth texture and it's bound to add a touch of class to the meal.
Fourth Course: Palate Cleanser
The fourth course of a six-course meal is traditionally the "palate cleanser." It's designed to clear the palate and prepare it for the main course to come. It's usually a frozen dessert-type dish with a fruit flavoring. Avoid ice cream -- it's too heavy and inappropriate before the largest course of the meal. Instead, opt for a light, refreshing sorbet, such as minty grapefruit sorbet. If you have an ice cream maker, you can make it yourself. Heat water, sugar and mint leaves in a saucepan and bring to a boil. Reduce heat and simmer for five minutes. Let it stand covered for 10 minutes to cool. Strain the mixture to remove the mint leaves and then transfer to your ice cream machine.
Fifth Course: Cabernet Filet Mignon
Now for the best part -- the main course. Serve a hearty dish such as Cabernet filet mignon. It sounds classy and tastes delicious, but is also relatively easy to prepare. Simply pan-sear the filets in a cast iron skillet with a couple of tablespoons of olive oil. Don't salt the steaks until you're ready to eat them. Remove them after searing a few minutes on each side and tent them with foil. Add a half-cup of Cabernet to the pan and scrape steak bits from the bottom. Reduce to 1/ 3 cup. Remove from heat and stir in a couple of tablespoons of butter. Serve sauce over the steaks. Add some sides of bake potatoes and asparagus parmigiano and you are ready to go.
Sixth Course: Dessert
Dessert can be whatever you want it to be, but a traditional pairing with a beef-centric meal is something chocolate. Consider a molten chocolate cake or chocolate jalapeno cake and serve it with coffee or a latte.
The Wine
A meal such as this calls for a good wine that will match up well with the beef. Much has been written on the subject of pairing wines with food, and the consensus seems to be that the color of the wine isn't always the biggest factor. Not all red wines are suited for red meat, such as Chianti. But steak cooked on the rare side does work well with smooth red wines that finish with firm tannins. For this meal, consider a red wine produced from Bordeaux grapes such as Cabernet Sauvignon, Cabernet Franc, Merlot or a Malbec. If you're still unsure, consult with your local wine proprietor and explain what you're serving. Don't skimp or you could end up ruining the whole meal and all that hard work.
Tags: good choice, main course, six-course meal, before dinner, choose some
Spinach dip is a party favorite for many people and many restaurants even serve it as an appetizer. You can serve spinach dip with warm bread, crackers or even fresh vegetables. With this simple recipe, you can make spinach dip in the comfort of your own home.
Instructions
1. Prepare the spinach. Allow the frozen spinach to defrost. This usually takes between 30 to 45 minutes. Once it is defrosted, press it in order to get all of the excess water out of it. Using a strainer and a paper towel, press the spinach. Try to get squeeze as much of the water out of the spinach as possible. Set the spinach aside.
2. Chop everything up. Mince the garlic. If you have a garlic press, this will take no time at all. Set it aside, then chop up the onion. How fine you chop up the onion is completely up to you. If you prefer a chunkier spinach dip, chop it into chunkier pieces. If you prefer a smoother spinach dip, mince the onion.
3. Mix the wet ingredients. In a microwave safe bowl, mix the 8 ounces of sour cream, garlic, spinach and 8 ounces of cream cheese. Stir everything together until it is an even consistency.
4. Add the dry ingredients. Now, it’s time to add the dry ingredients. You want to add them one at a time in order to get an even mixture. Add the salt and then add the pepper. Slowly stir in the shredded cheddar cheese. Once the cheddar has been added, slowly stir in the Monterey Jack cheese.
5. Heat it all up. Once you have all of the ingredients mixed up, it’s time to heat things up. It might take a few tries to come up with the consistency that you desire. Microwave the mixture on medium-high for approximately 2 minutes. Once the time is up, take the mixture out and stir it up. If it isn’t the consistency that you want, heat it up in the microwave for another 30 seconds. Continue to heat it up at 30 second intervals until you reach the desired consistency you want. Serve it with your favorite bread, crackers or fresh vegetables.
Tags: bread crackers, chop onion, consistency that, fresh vegetables, minutes Once
Crab meat is a delicious delicacy, but shellfish allergies or the high cost of crab can prevent some people from enjoying these tasty morsels. But there's a satisfactory alternative to real crab: Surimi, or imitation crab meat. Surimi is made from Alaskan Pollock, sometimes called Snow Cod, and it is processed with sugar, starch, egg whites and soybean oil, along with natural and artificial flavorings to imitate the taste and consistency of real crab.
Instructions
Imitation Crabmeat Salad
1. Prepare macaroni and cheese, either from a boxed mix or from scratch. Place in refrigerator to chill.
2. Dice an onion, bell pepper and stalk of celery. Add a crushed clove of garlic to the mixture. Blend in the parsley and the seafood seasoning.
3. Dice the imitation crab meat and add to the mixture you made in Step 2. Add two cups of the chilled macaroni and cheese.
4. Stir pickle relish, mustard and mayonnaise together and then mix with the macaroni mixture until all of the ingredients are thoroughly blended. Serve on crackers or use as a stuffing for tomatoes.
Mock Crab Cakes
5. Dice imitation crab into small pieces. Crush the crackers and place in a bowl with the crab.
6. Beat the egg whites until soft peaks form in a separate bowl. Add the mayonnaise and mix until thoroughly blended. Mix the contents of both bowls together until all ingredients are well blended.
7. Spray a baking sheet with non-stick cooking spray. Mold the crab mixture by hand into half-cup patties and bake at 375 degree F for 15 minutes. Turn the patties over and bake for 15 additional minutes or until golden brown.
Hot Imitation Crabmeat Dip
8. Melt the processed American cheese in a microwave oven on high for 90 seconds or until it just reaches the melting stage. Be careful not to overheat the cheese because it will become stringy and tough.
9. Chop up the green, leafy portion of the scallions and add them to the cheese. Mix in 1½ cups of mayonnaise.
10. Dice the crab meat into small pieces and combine with the cheese mixture. Warm the mixture in the microwave on high for two minutes, or until it is heated throughout. Pour into a heated chafing dish and serve with chips or crackers.
Hot dog and baked bean casserole is a classic dish that your entire family will enjoy. For a complete meal, serve the casserole alongside a fresh garden salad or corn bread. Make the dish as a casual and simple weekday meal, or bring it to an outdoor barbecue or holiday party. To satisfy vegetarians, substitute meat hot dogs for soy versions.
Instructions
1. Warm the vegetable oil in a saucepan over medium heat. Saute the chopped white onion until it turns soft and translucent, about 5 minutes.
2. Pour the can of baked beans into the saucepan. Add the ketchup and brown sugar, and then the salt and black pepper to taste. Stir the ingredients with a spoon.
3. Cut the hot dogs into 1/4-inch slices and stir them into the bean mixture. Preheat your oven to 325 degrees Fahrenheit.
4. Pour the mixture into a 2-quart casserole dish. Place the casserole into the oven and cook it for 20 minutes, or until the sauce is bubbly. Makes 6 to 8 servings.
Prepare up to eight appetizer items per person, depending on the length of the party.
Knowing how much food to fix for a party is part math, part experience. If you've thrown parties with many of the same attendees before, then you have an idea of how much they eat and drink. If you have new people coming, then you may have to rely on approximations to make sure you can provide enough food and drink. Consider not only the number of guests, but also their ages (children eat less), dietary needs and whether they will all drink alcohol.
Instructions
1. In general, plan on preparing 1 pound of food person outside of drinks and dessert, according to greatpartyrecipes.com. Some guests will eat more, others less.
2. For appetizers, figure five items per person for the first hour, three per hour thereafter.
3. For the main meal, plan on an average of 5 oz. of meat, poultry or fish per person. For side dishes and salads, plan for 4 to 6 oz. per person.
The varieties of sherry, a fortified wine from Spain's Andalucia region, span such diverse styles that many wine lovers will likely find one to suit their preferences. Despite the best efforts of sherry producers to raise the profile of this food-friendly beverage internationally, sherry remains relatively undiscovered outside of Spain, making it a good buy for the value-conscious.
The Influence of Flor
Most sherry comes from a single grape varietal, palomino. How a sherry house treats the wine from this grape determines whether the resulting sherry will fall into one of two broad categories: fino or oloroso. Early in the sherry-making process, vintners judge the character of a wine and its capacity to develop flor, a yeast native to Andalucia. High-quality wines that show an affinity for flor are fino candidates; they receive light fortification so as not to kill this yeast. To wines that prove poor environments for flor, sherry-makers add a higher percentage of grape spirit to prevent any flor growth whatsoever -- these eventually become olorosos.
Fino
While a fino ages in wooden barrels, flor forms a scummy film that not only protects the wine from oxidation, but also influences the flavors evolving in the wine. The result -- a dry, pale, fine sherry, hinting at almonds and lemons on the palate. Puerto fino and manzanilla, fino-style sherries made exclusively in the coastal cities El Puerto de Santa Maria and Sanlucar de Barremeda, respectively, have an even more-delicate character and a salty flavor. These sherries make good aperitifs and pair well with spicy, garlicky dishes, maintains wine writer John Radford. Treat a fino the same as white wine: Chill it before serving and finish it in a day or two after opening.
Oloroso
Oloroso sherries get years more aging than finos, in underfilled barrels that expose the wine to air. The ensuing oxidation gives rise to the deep brown coloring and rich flavors associated with this variety of sherry. Top-quality olorosos are dry and complex. They taste of molasses, roasted nuts and spices -- flavors that can stand up to hearty meat and game dishes. Chilling kills the nuances of good oloroso sherry, so serve these wines just a touch cooler than room temperature. Unlike a fino, which deteriorates quickly upon opening, a bottle of oloroso can last a few months before fading in quality.
Amontillado and Palo Cortado
Two additional styles of sherry start out as finos. If the flor on a fino fails to develop properly, the sherry-maker may continue to age the wine until it turns into an amontillado, which exhibits characteristics between a fino and an oloroso -- amber coloring with a nutty taste suitable for serving with white meat dishes. Sheer luck plays a role in producing palo cortados, making them rarities. Certain amontillados, without the help of the vintner, mysteriously transform into sherries more closely resembling olorosos in depth of color and flavor, the exact characteristics varying from wine to wine. Serve and store both types of sherry the same as you would an oloroso.
Sweet Sherries
Often blamed for the little love sherry gets outside of Spain, sweet sherries don't always deserve their poor reputation. The cream varieties dominate this category, concocted from lesser-quality dry sherries blended with wine from the Pedro Ximenez grape for sweetness. Ranging from pale yellow to deep brown, light to full-bodied, these long-lasting wines run the gamut from plonk to what wine educator Karen MacNeil describes as "elegant, almost racy wines redolent of chocolate, licorice, figs and roast nuts." The Pedro Ximenez grape also figures in a rare sherry that sports the same name. Writer John Radford recommends enjoying this black, ultra-rich, syrupy wine as dessert in a glass.
Tags: wine from, deep brown, fino oloroso, flor fino, John Radford
Sesame has been an important crop for thousands of years. Babylon and Assyria made consistent use of sesame approximately 4,000 years ago. In turn, the Chinese used to burn sesame oil for light and also to make the supplies for their ink blocks. These days, sesame, sesame seeds and sesame oil are near constants all over the world and, of all of the consumed sesame annually, 65 percent is destined for oil extraction. Once pressed, that oil has many uses. Whether in the United States, in Southeast Asia or the far east, and whether in gastronomy, industry, cosmetic products, and more, sesame oil is one versatile oil.
As a Substitute for Olive Oil
Sesame oil can be (and is) used often in Europe and elsewhere as a substitute for Olive Oil.
For Salads
Sesame oil, especially cold pressed oil, will not have too strong a flavor and can be an excellent addition to salads. There are also other varieties that do have a strong flavor and are highly valued because of it, whether on top of salads or otherwise.
For Fish
Sesame oil is commonly used in Japan for cooking fish.
For Frying
Many African nations use sesame oil for frying both meat and vegetables. Asian nations and, in general, in international cuisine, it is common to add sesame oil towards the end of the cooking process when making stir-fry.
Prevention of Cancer and Heart Disease
Sesame is known to increase activity in plasma gamma-tocopherol and vitamin E, both of which are thought to prevent cancer and heart disease. For this reason many people use sesame oil as a daily dietary supplement.
Pharmaceutical Solvent
Sesame oil is used as a pharmaceutical solvent in cases of intramuscular injections.
Cholesterol Control
Sesame oil can reduce high levels of cholesterol in the blood stream thanks to its high polyunsaturated fat composition.
Laxative
Sesame oil has been used as a laxative.
Toothaches, Gum Disease and Mouthwash
The Chinese use sesame oil to help lessen the pain of toothaches and also to fight gum disease. In India, sesame oil is a recommended mouthwash.
Combating Insomnia and Anxiety
The Indians also use sesame oil as a natural remedy for anxiety and insomnia.
Nasal Dryness in Winter
A recent study that can be found in the U.S. National Library of Medicine National Institutes of Health titled, "Pure Sesame Oil vs. Isotonic Sodium Chloride Solution as Treatment for Dry Nasal Mucosa" has shown sesame oil to be more effective than the more commonly used isotonic sodium chloride solution for keeping the nose from drying out in dry winter climates.
Cosmetics and Skin Care
Many, many cosmetics include sesame oil. The oil is an excellent solvent and serves as a vehicle for delivering other drugs into the skin. In India, people believe firmly in sesame oil's beneficial effects on the skin, and it is not uncommon for them to bath with sesame oil.
Tags: commonly used, have strong, have strong flavor, Sesame been, Sesame used, strong flavor
Brightly colored lentils make for a visually appealing bowl of soup.
Properly seasoned lentil soup has a rich meaty flavor without the addition of any animal products. Lentils are small disc-shaped seeds that grow inside a pod. The tiny seeds are often fully dried for storage and must be hydrated to make them tender again. Seasonings added during the soup cooking process are absorbed into the lentils to add internal flavor. Bring out the hearty meatlike flavor in lentil soup with a few carefully chosen complementary herbs and spices.
Instructions
1. Add two minced cloves of garlic to the uncooked lentil soup for every pound of lentils used. Add four minced shallots or one medium mild onion for every pound of lentils in the soup. Stir the soup to mix the ingredients evenly throughout.
2. Heat a small nonstick pan over medium-high heat until a droplet of water bounces and quickly evaporates from the hot surface. Turn off the heat. Add ½ tsp. each of whole cumin seed, whole coriander seed and whole grains of paradise to the hot pan for every pound of lentils in the soup.
3. Shake the hot pan gently to keep the spices moving. Pour the spices into a dedicated spice mill once the pan has cooled. Run the spice mill until the toasted spices become a fine powder.
4. Sprinkle three quarters of the spice blend into the lentil soup as it cooks. Reserve the remaining quarter of the ground spices. Add ½ tsp. each of ground turmeric and sweet paprika for every pound of lentils in the soup.
5. Taste the cooked lentil soup. Add the remaining ground spices as needed. Stir salt into the soup ½ tsp. at a time until the desired salt level is achieved.
Tags: every pound, every pound lentils, pound lentils, lentil soup, lentils soup, pound lentils soup, ground spices
Some desserts are just for the holiday, but this one is just too good to have only twice a year. This recipe uses a lot less fat than the traditional southern recipe. This sweet potato pie recipe makes 2 pies.
Instructions
1. Boil the sweet potatoes. This is the longest part of the preparation, because it should be done slowly. You will know they are done when the potatoes can be pierced easily with a fork. You can cook them to the point where you can peel them with a butter knife; It will not destroy the flavor.
2. Let them cool for approximately 20 minutes.
3. Peel the potatoes and cut into cubes or slice in a separate bowl.
4. Smash with a potato masher in a large bowl.
5. Mix ingredients: In the bowl start the mixing the potatoes with your hand-mixer. Add in eggs, mix thorougly. Add the other ingredients except the milk and topping. Once thoroughly mixed, slowly add milk to desired texture.
6. Lightly dust the crusts with flour to avoid sticking.
7. Pour into pie crusts. Be sure not to overfill the shells.
8. Cook 35 to 45 minutes at 350 depending on your oven. Put on the middle shelf. It is done when you stick a toothpick in the center and it comes out clean.
9. Take out and allow to cool on a rack for as least 30 minutes.
10. Serve: Cut the pie into 8. Top with ice cream, whipped cream, or serve alone.
Taquitos are a flavorful Mexican snack or meal, depending on how many of the tasty morsels you can eat. Once popular in Mexico and Puerto Rico, they are growing in favor in Western countries as well. How nutritious or healthy they are depends on a variety of factors, such as the brand, where it is prepared or if you made it yourself at home. Like any other food, they offers health benefits with some negatives as well. The key when striving to eat healthy is to always eat in moderation, and to eat a variety of foods.
Identification
Taquito simply means little taco. It's made by rolling a small tortilla around some filling, usually beef, chicken, pork, vegetables or beans, and then it is fried. They are made of wheat flour or corn tortillas. Fully rolled, they don't measure much longer than 5 or 6 inches. Taquitos can be served with meat, eggs and potatoes for a breakfast food or served as a popular dinner item. They are typically served with salsa, guacamole or sour cream.
Types
Taquitos can be homemade. They can be made with meat that you have prepared to your specific tastes and then ingredients can be added that you like. Making them fresh would minimize sodium and preservatives, and you could regulate how much oil you used in the preparation. This is how they are usually cooked in Puerto Rico where taquitos are popular.
In the United States, taquitos are usually mass produced, frozen and then shipped to restaurants, fast food chains, overnight convenience stores, like 7-11, and the frozen section of your grocery store. One can find beef taquitos at Don Pablo's, a Tex Mex restaurant. 7-11 caters to the late night crowd with its jalapeno and sour cream taquitos. El Monterrey serves a variety of flavors in its frozen packages.
Negatives: Sodium
Because taquitos are typically processed and packaged as frozen goods before being reheated in yoru kitchen or the kitchen of a restaurant, they are going to have a fair amount of sodium. Two grilled chicken taquitos from Taco Bell contain a whopping 980 mg of sodium, nearly half your daily recommended allowance. Two chicken taquitos made with corn tortillas from El Monterrey's frozen Mexican food line contain about 360 mg of sodium. Although they are about half the size as the taquitos from Taco Bell, so eating twice as much would be about 700 mg of sodium.
Negatives: Fat
One jalapeno and cream cheese taquito from 7-11 packs 13 grams of fat, 6 of which is saturated, into its 3 ounce serving. This is 30 percent of your daily saturated fat intake. A diet high in saturated fat is linked with obesity and an increased predisposition to heart disease. El Monterey also makes Charbroiled Chicken Breast Taquitos with flour tortillas. One serving size is three taquitos, and its fat content is 19 grams.
Benefits
Since meat is usually a staple of the taquito filling, taquitos are decent source of protein. For example, one grilled steak taquito from Taco Bell has 17 grams of protein. Three Jose Ole chicken taquitos provide 7 grams of protein. If you eat beans with your taquito, you can drive up the protein amount as well as the amount of fiber. Another way to increase your fiber intake is to have your taquito made with a whole wheat tortilla and to add more vegetables to it as well.
Tags: chicken taquitos, from Taco, from Taco Bell, made with, Taco Bell
Both olive oil and rosemary are prevalent ingredients in Italian cooking. What could be better than creating a tasty marriage of the two? Olive oil is considered a healthy oil because it is full of monounsaturated fat, which can lower your risk of heart disease and reduce your bad cholesterol levels. The aroma of rosemary is spicy and warm, and its needle-like leaves add a zing to any dish. Infusing olive oil with herbs is a simple process that almost anyone can do with a little practice.
Instructions
1. Clean and dry your rosemary. Wash the herbs with a slightly damp washcloth and set them aside to dry. You don't want any water on the rosemary because the salts in the water will break down the herbs.
2. Warm your olive oil. Pour your olive oil into a small sauce pan and heat it over a low flame until it is warm. The warming process should take just a few minutes. Remember, you want the olive oil to be warm--not hot. High temperatures destroy the healthy properties in olive oil.
3. Put your rosemary into a bottle or jar that holds 1 pint. Remember that a little bit of rosemary goes a long way, so there is no need to stuff the bottle full of this herb.
4. Pour the warm olive oil into the bottle. Put the bottle aside to cool. Seal the bottle with a lid or a cork. Set the bottle in a dry, cool place with no direct sunlight for at least one week.
5. Decide whether you want to strain the rosemary out of the oil. Many people leave the rosemary leaves in the oil for a decorative touch. If you prefer to strain the olive oil, however, simply pour the oil through a strainer into a clean jar or bottle. You now have finished infusing olive oil with rosemary.
6. Enjoy your rosemary-infused olive oil. This oil is perfect for drizzling on salads and fresh bread. You can use the oil to flavor potatoes and pasta dishes. You can also try marinating chicken and fish in the oil for a little extra flavor.
Tags: into bottle, olive into, with rosemary, your olive, your rosemary
What happens when a foreclosure just doesn't sell?
After foreclosing on a property, a lender may be anxious to find a new buyer for the property in order to recoup its investment as well the costs associated with having to foreclose. Not all foreclosures sell, however, so the lender will look at other options to get the property off its books.
Significance
Through a foreclosure auction, the lender accepts bids on a property. If the property does not sell for the minimum amount that the lender expects, the lender will then place the property for sale on the open market with the help of a real estate agent.
Time Frame
Once a foreclosure has been placed on the open market, the lender has a time frame in mind to be able to sell it. The lender will enter into a contract with an agent to list the property for a specific period of time. If it remains unsold, the lender will transfer the property to a new agent. This process will be repeated until the property is sold.
Considerations
If a lender wants to remove a property from its books, it will often sell or transfer the property to another bank or an investor.
Society is making a push toward healthier living, including a change in diet. Having healthier eating habits results in money saved from both doctor's visits and the grocery store. In many cases, making your own lunch costs less than purchasing a meal. A salad and sandwich combination can be both healthy and filling.
Steak Sandwich with Green Salad
If you have leftover steak from dinner, turn it into a sandwich the next day. Slice the steak into thin strips and heat them in a pan with some olive oil and garlic cloves. Salt and pepper the steak to taste, then add butter, simmer, and let the steak rest for five minutes. Ciabatta bread works well with steak sandwiches, as it can soak up any juices from the steak for added flavor. Top the sandwich with mayonnaise, mustard and watercress. A simple green salad complements this sandwich well. You may want to use leftover watercress as your salad.
Avocado Ham Sandwich with Lentil, Cherry Tomato, and Haloumi Salad
Avocado ham sandwiches consist of sliced deli ham and avocado slices on ficelle bread, which is a thinner baguette. Mix some butter, mustard, and pepper together to create a spread, then spread this on the bread after cutting it open. Then, add the ham and avocado slices in layers and sprinkle with sea salt. The salad combines lentils, cherry tomatoes, and a cheese called haloumi. The ingredients are held together by olive oil. The cheese should be cubed and fried lightly as the lentils are cooked and seasoned. Combine the lentils, tomatoes, and haloumi with garlic, onions, lemon juice, and olive oil.
Teriyaki Turkey Burger with Panzanella Salad
Teriyaki turkey burgers take a classic turkey burger recipe and given it an Asian flare. Combine ground turkey with ginger, egg, panko bread crumbs, and salt, then form patties and grill alongside fresh pineapple slices. Baste the burgers with teriyaki sauce. Once they're done, top the burgers with the grilled pineapple and any other preferred ingredients. Panzanella salad lets you use any leftover stale bread. This salad is made by combining lightly toasted bread, sliced cucumber, red and yellow bell pepper cubes, tomato cubes, capers, and onion slices. Top the salad with a vinaigrette.
Muffuletta Sandwich with Olive Salad
Muffuletta sandwiches are a classic New Orleans dish. These sandwiches consist of Italian salami, ham, mortadella, and provolone in layers on round Italian bread and topped with olive salad. As an added bonus, the leftover olive salad can make a good side dish. To make the salad, combine large green and black olives with garlic, diced green and red bell pepper, celery, mushrooms, vegetable oil, vinegar, onion, and season to taste.
Healthy Californian Sandwich with Pomegranate, Pear, and Walnut Salad
The healthy Californian sandwich gives vegetarians a healthy sandwich option. The sandwich consists of avocado, tomatoes, cabbage, goat cheese, cream cheese, and squash. These ingredients are then diced and combined, then mixed with olive oil and lemon juice and put on whole-grain bread. For the salad, combine a pear with blue cheese, radicchio leaves, and arugula, then top with chopped walnuts, pomegranate seeds, and honey.
Herbed Chicken and Hot Pepper Sandwich with Potato Salad
For this sandwich, grill or roast chicken after it has been marinated in a combination of lemon juice, olive oil, rosemary, salt and pepper for an hour and a half. Slice the chicken, then add the chicken slices to a baguette, along with hot peppers, fontina cheese, spicy salami, and mayonnaise. Follow your favorite potato salad recipe for a side dish to the sandwich.
Tags: Sandwich with, lemon juice, avocado slices, bell pepper, burgers with, juice olive
Slow roasting a duck in a low oven makes for a crispy skin with less fat and meat that is moist and juicy. Serves 2 to 4.
Instructions
1. Preheat oven to 250 degrees F, and place a rack in the center of the oven.
2. Remove the neck and giblets from the duck.
3. Rinse, and pat dry duck.
4. Remove large deposits of fat from the openings of the body and neck cavities.
5. Rub the body cavity and sprinkle the skin of the duck with salt.
6. Pierce the skin of the duck all over in 20 to 30 places with a sharp metal skewer. Hold the skewer almost parallel to the duck while piercing it to avoid puncturing the duck meat. You only want to pierce the skin.
7. Place the duck breast-side down on a rack in a roasting pan.
8. Roast duck for 3 hours, pricking the skin every so often a few times with the skewer.
9. Drain the fat out of the roasting pan after the 3 hours, and then turn the duck breast-side up.
10. Increase oven temperature to 350 degrees F, and roast for 45 minutes more.
11. Remove the duck to a platter, and let stand 10 minutes.
Chinese black bean sauce is a traditional condiment found on the tables of nearly every Chinese restaurant across the globe. The main ingredient, dou chi, is an invaluable ingredient in Chinese culinary culture that has been used since the Han Dynasty. The American alternative to dou chi is the black turtle bean, or more commonly known simply as the black bean. Black bean sauce is used in a variety of dishes, from rice and stir fries to steamed pork and fried fish.
Dou Chi
Dou chi is the traditional main ingredient in Chinese black bean sauce, though ironically it does not contain black beans. The "black" beans are actually fermented soy beans that originated in Sichuan province of China. The bean has since become a key ingredient in Sichuan cooking, as well as dishes across China, Japan, Korea and Chinatowns across the world. It is a key ingredient in many stir fry, fish and beef dishes, and is available either as jarred whole beans or as a paste. The paste is a mixture of dou chi, garlic and soy sauce. In most Chinese black bean sauces, the paste is used rather than the whole bean.
Black Beans (Turtle Beans)
The main ingredient in many homemade black bean sauces is, by no surprise, black beans. The traditional Chinese black bean sauce, however, does not contain black beans; the homemade American version is merely a recreation. Most quick black bean sauces will contain one can of drained black beans or the equivalent of 15 oz. of freshly cooked black beans. The beans adds the substance and color to the sauce, while the spices attempt to mimic more closely the connection to the Chinese recipe.
Spices
The usual spices in a black bean sauce unanimously include salt, garlic (already in the paste) and pepper. In Chinese black bean sauce, red pepper flakes or chili oil are usually used to add a heated spice, but milder flavors such as orange peel and ginger root can be added to compliment the main flavors of the dish the sauce accompanies. Black bean paste is considered a condiment in China, therefore the additions to black bean sauce are generally minimal as there is already a very pronounced taste, though all recipes vary slightly.
Liquid
Sauce is viscous by definition, and therefore any black bean sauce, whether Chinese or black turtle bean, must contain an added liquid. The Chinese version usually contains a combination of sesame oil, rice vinegar and possibly additional soy sauce and water. Black (turtle) bean sauce usually either contains soy sauce (if mimicking the Chinese version) or simply water.
Tags: bean sauce, black bean, Chinese black, Chinese black bean, black bean sauce, black beans, bean sauces
Yams, or sweet potatoes, are available in different shapes, sizes and colors.
Yams are a nutritious early food for a baby. High in beta-carotene and vitamin A, yams are rich in fiber and provide a slightly sweet flavor that most babies enjoy. Besides being a nutritional powerhouse, yams are easy to prepare on a stove or in an oven or microwave. In the United States, sweet potatoes and yams are different varieties of the same vegetable. Select yams that are firm, dry and unblemished. Store them in a cool, dry place.
Instructions
Baked Yams
1. Wash and dry the yams.
2. Prick the yams with a fork five or six times.
3. Place the yams on the baking sheet. Bake in a 400-degree oven for 30 to 60 minutes. Or, if using a microwave oven, place unwrapped yams on a plate and microwave on high power for four minutes.
4. Squeeze the yams gently to see if they are soft. If not, let them continue to bake in the oven or set the microwave for two more minutes.
5. Let the yams cool slightly, then cut in half and scrape out the flesh.
6. Use a food mill, blender, mixer or fork to mash or puree the yams.
Steamed Yams
7. Wash and dry the yams.
8. Peel the yams and cut into cubes.
9. Put the yams into a steamer container in a pot with a tight-fitting lid. Add some water to the pot.
10. Cook until the yams are soft.
11. Use a food mill, blender, mixer or fork to mash or puree the yams.
Boiled Yams
12. Wash and dry the yams.
13. Peel the yams and cut into cubes.
14. Put the cubes into a pot with water. Put a tight-fitting lid on the pot.
15. Bring the pot to a boil and cook the yams until they are soft.
16. Use a food mill, blender, mixer or fork to mash or puree the yams.
A Sundowner is a simple rum cocktail consisting of coconut rum, pineapple juice and Angustura bitters mixed over ice.
A tropical rum cocktail is the next best thing to a beach vacation. Developed in the Caribbean in the 1600s, rum's popularity endures today. With a molasses base and 10 varieties--white, gold, aged, dark, spiced, flavored, Demerara, Agricole, overproof and navy--the cocktail applications for rum are infinite. Try one of these recipes to elevate your next cocktail from an ordinary beverage to a tropical escape.
Mai Tai
To mix a Mai Tai, fill a Boston shaker with ice and add 1 oz. white rum, 1 oz. dark rum, 1 oz. creme de noyaux (almond liqueur), ½ oz. triple sec, 1 ½ oz. sour mix, and a squeeze of lime juice. Cover, shake and strain into a tall cocktail glass. Top the mixture with pineapple juice and garnish with pineapple and maraschino cherries. Add an umbrella for a tropical look.
Bahama Mama
The Bahama Mama gets its tropical flavor from pineapple juice and coconut flavored rum. Traditionally, this is served as a cocktail, but is occasionally served as a shooter, as well. To mix, fill a Boston shaker with ice and add 1 oz. coconut rum, 1 ½ oz. gold rum, 1 ½ oz. Nassau Royale Liqueur, 2 oz. pineapple juice, 2 oz. orange juice, a dash of Angostura bitters and a dash of grenadine (or cherry juice). Cover, shake and strain into a tall cocktail glass. Garnish with the fruit of your choice. Pineapple, orange slices, or maraschino cherries are common. In place of Nassau Royale liqueur, you may substitute coconut or vanilla liqueur.
Pina Colada
The ubiquitous drink on beaches and island cruises, the Pina Colada is a rich and creamy cocktail consisting of light rum, coconut cream and pineapple. To make an old-fashioned-style Pina Colada, you will need a blender. In a blender, add 2 cups of crushed ice, 3 oz. light rum, 3 tbsp. coconut cream and 3 tbsp. crushed pineapple. Blend on high until ingredients are combined and serve in a tall cocktail glass with a straw.
Strawberry Daiquiri
The Strawberry Daiquiri is a simple, sweet cocktail that can be served up, on the rocks or blended. For variation, replace the strawberries with your favorite fruit. To make a blended Strawberry Daiquiri, combine in a blender, ½ oz. strawberry schnapps, 1 oz. light rum, 1 oz. lime juice, 1 tsp. confectionary sugar and 1 oz. fresh strawberries. This mixture can be served as-is, or strained into a cocktail glass. Garnish with fresh strawberries and/or whipped cream.
Sundowner
The Sundowner is a quick and easy-to-make cocktail with just three ingredients: coconut rum, pineapple juice and Angostura bitters. To a Boston shaker, add ice, 1 ½ oz. coconut rum, 5 oz. pineapple juice and two dashes of Angostura bitters. Cover, shake and strain into a tall cocktail glass and garnish with your choice of fruit.
Venison jerky is a delicious food you can make using a variety of dehydrating methods. Smokehouse venison jerky requires more time than modern traditional methods, but the result is outstanding. Smokehouses range in size with the largest ones built by jerky manufacturers. You can build your own smoke house or invest in one to make and sell your own jerky.
Instructions
1. Trim off the fat from the venison. Cut the meat with the grain into long strips ¾-1 inch thick.
2. Use your hands to gently scatter medium salt on the entire bottom of a large container.
3. Pour the molasses over the salt. Hold the bottle at least one foot above the container and move the molasses from left to right. You will create crisscross strings of molasses that cover the salt. You will need enough molasses and salt to create a ½-inch thick layer on the bottom of the container.
4. Apply enough pepper to suit your tastes. A light dusting usually suffices when making brine for the venison.
5. Begin layering the meat strips across the bottom of the container. Choose a side to begin and lay the strips next to each other. Be careful not to overlap the strips and have them running in the same direction.
6. Make another layer of salt, molasses and pepper on top of the venison. You will need another ½-inch thick layer, but you will make this layer perpendicular to the first.
7. Continue layering the meat and ingredients until you are out of jerky strips. Each layer will be perpendicular to the next one. Leave two inches above the top layer. Also apply the brine ingredients to this layer.
8. Cover the container with a lid. Place it in the refrigerator for two days to allow the meat to cure. After 24 hours, you must turn the meat. Wear gloves to stick your hand in the container and turn the meat in the brine juices.
9. Remove any leftover brine solution from the container after the second day. The venison will have soaked up most of the liquid.
10. Build a fire in the smokehouse with seasoned barkless wood. You will need enough wood to maintain a temperature of 80-90 degrees.
11. Once the fire begins to burn down, begin hanging the jerky. Use stainless steel rods that are 3/16ths in size. Place the venison through the rod, but do not allow the meat to touch. Squeeze jerky strips with your fingers to remove excess brine.
12. Load the rods into the smokehouse. The rods need to hang so that the venison does not touch. Leave the door cracked for at least two hours until the surface of the venison dries.
13. Close the smokehouse doors. Keep an eye on the temperature. You will need to poke the fire, and add additional wood to maintain the temperature. Allow the meat to stay in the smokehouse for two days.
14. Test to see if the jerky is finished. Bend two or three pieces of jerky; if they resist bending, then they are finished smoking. Remove them from the smoker, and store the venison jerky in an airtight container.
Tags: will need, bottom container, -inch thick, -inch thick layer, jerky strips
Pineapple adds a tropical flair to this delicious cheesecake.
This refreshing tropical cheesecake has just the right amount of pineapple, coconut and macadamia nuts to make you think you were laying on a beach somewhere. Read on to learn make Hawaiian cheesecake.
Instructions
1. Preheat oven to 350 degrees. In medium bowl, combine crushed vanilla wafers, 1/2 cup coconut and 1/2 cup of the chopped nuts. Add in melted butter. Press into bottom and up the sides of a springform pan. Refrigerate until ready to use.
2. Combine cream cheese, pineapple, lemon rind and sugar until creamy. Add whole eggs, egg yolk and vanilla and beat on low until just combined. Stir in remaining chopped nuts. Pour mixture into crust.
3. Place springform pan into shallow baking dish. Bake for 45 to 50 minutes or until center appears nearly set. Cool on wire rack for 15 minutes before loosening crust from sides of pan. Let cool for an additional 30 minutes before removing the sides. Cover and refrigerate at least four hours.
4. To serve, sprinkle with toasted coconut, macadamia nuts and pineapple slices if desired.
Wine lists are important for restaurants to master.
A wine list is an important part of any restaurant's menu. Determining which wines to put on the list can be as simple as choosing the wines you like the most, or as difficult as making sure the wine pairs seamlessly with the food being served. You will want to make sure you have the best-tasting wines your restaurant can afford, but remember, just because a wine is expensive doesn't mean it tastes better than a bottle half its price. Spend time tasting all kinds of wines--red, white and sparkling -- before setting your wine list in stone.
Instructions
1. Determine the kinds of wine you want to sell. You can keep your list simple by using wines from across the country--or world--without dividing them up, or you can decide to sell wines from different regions. Whichever you choose, make sure you have a wide variety. Discuss with a sommelier if you need expert input.
2. Create a budget. Once you know how much you want to spend on a bottle of wine, and how much profit you expect to be able to make, you'll be able to decide what kind of wine to sell.
3. Taste many wines. Gather some friends or employees--especially your bartenders and servers--and discuss the pros and cons of each type of wine. Make sure you have the standards, such as pinot noir, cabernet sauvignon, chardonnay, pinot grigio and zinfandel. Merlot, syrah, meritage and vinho verde are also popular in restaurants.
4. Pair the wines with food on your menu. Even if you don't want to list a suggested pairing on your menu, you should know what wine is best with what dish, just in case a patron asks.
5. Purchase your wine. Ideally, you will have more than one label of each type of wine you have on your list. Some of the cheaper wines can be offered by the glass, while some of the more expensive wines can be offered for sale by the bottle.
Tags: sure have, each type, each type wine, list simple, make sure have
There are healthier, less fattening alternatives to sour cream.
Whether you've run out of sour cream or are looking for a healthier or cheaper alternative, there are plenty of other options that can substitute for the taste and texture of sour cream whether you're cooking, baking or just want a low-fat replacement.
Plain Non-fat Yogurt
Plain, non-fat yogurt can replace sour cream in dips, dressings or as a garnish. For a thicker texture, strain the yogurt in cheesecloth or use plain Greek yogurt.
Cottage Cheese
To replace one cup of sour cream in a recipe, blend together one cup of cottage cheese and two tablespoons each of lemon juice and milk.
Creme Fraiche
Creme fraiche has a similar texture and consistency to sour cream, and it will not curdle when it is boiled. Substitute creme fraiche for sour cream in sauces, dips, dressings or desserts.
Buttermilk
Substitute one cup buttermilk for one cup of sour cream, or for a thicker consistency, combine seven-eighths cup buttermilk with three tablespoons butter or margarine.
Quality spices will be a key ingredient to your success.
Specialty food businesses are ideal for an entrepreneur with a passion for food and culinary skills. A curry sauce business can provide service to a niche within the specialty foods market. To start a curry sauce business, you will need to perfect a line of curry sauces and successfully market them to specialty food retailers. Begin by refining your recipes through trial and error. Test out your recipes on a group of friends and family. Locate a place to commercially cook and package your curry sauces. Find a consistent supplier, and research the market to determine where you will sell your sauces.
Instructions
1. Research the specialty foods market in your area. Determine what if any competition exists within this market for your curry sauce business. Plan a marketing strategy based on this research. Find potential locations to produce the sauces as well as possible suppliers and distributors. There are many commercial cooking facilities that provide commercial kitchen and packaging space for specialty food companies to lease. This allows small business to have access to commercial kitchen and packaging space without the high expense of this equipment.
2. Write a detailed business plan based on your research and planning. Define your business goals in a clearly written mission statement. Describe your business in detail. Include information about the commercial space you will lease, your ingredients supplier, how you will distribute your products to specialty food stores, pricing, and financial projections for the first year in business. Attach any documents that you may need to establish your business at the end of your business plan. Revise your business plan after your first year to reflect the state of your business at that time.
3. Fill out and file a business and tax registration form as well as any other forms necessary to establish your business at the local and state level. A curry sauce business may be subject to local and state food safety regulations. Check with your local and state officials for specific requirements in your specific area.
4. Meet with an insurance agent to discuss options for insuring your business. Explain the business in detail to be sure that you are adequately covered. Special considerations will be claims of food related illness and damage or theft of your products. An insurance agent will advise you of your coverage options.
5. Locate a supplier for ingredients. With a curry sauce business, quality and freshness of the spices are critical. Be sure that you can get a consistent, fresh, and high quality supply of ingredients for your curry sauces. Select a supplier carefully at the start so that you can provide your customers with a consistent curry sauce.
6. Test out your recipes and perfect them to your taste. Ask family, friends, and community members to try your sauce and provide feedback. Use the feedback to improve your sauce, yet don't stray from your own judgment. Develop a recipe for your sauces.
7. Select a container for your curry sauces based on your research. A jar or bottle will be adequate for your curry sauce. Choose one that reflects the image you want portrayed for your company. Work with a graphic designer to create a packaging label for your company and have the first run printed.
8. Locate a facility that provides commercial kitchen and packaging for small food businesses based on your research and budget. Produce the first run of your products. Package them and label them in the facility.
9. Locate a distributor that focuses on specialty foods based on your research. Provide your products to the distributor for the first round of distribution to stores. Respond to any feedback your receive by working to improve your product.
Tags: your business, curry sauce, your curry, based your, based your research
Cocktail links are a classic party finger food and a quick, kid-friendly breakfast food.
Hillshire Farm Lit'l Smokies are fully cooked, smoked cocktail links. They are available in cheddar, beef or a combination of pork, turkey and beef flavors. The smoked cocktail links require minimal preparation and can be cooked in minutes on the stove top or in the microwave or conventional oven. Lit'l Smokies are a versatile finger food that is easily prepared in a variety of ways for any time of day, which makes them ideal for parties or a quick breakfast option.
Instructions
Basic Breakfast
1. Boil 2 to 3 inches of water in a frying pan. Drain the liquid from the opened cocktail link package. Pour the links into the boiling water.
2. Simmer the links until they are heated throughout. Remove links from the pan with a spatula. Serve while hot with other breakfast foods.
3. Fry the links over medium heat without water for added flavor. Turn the links with a spatula occasionally until they are browned and heated throughout. Remove from the pan and serve while hot with other breakfast foods.
Mini Pigs in a Blanket
4. Cover a cookie sheet with aluminum foil. Spray the foil liner with cooking spray. Roll out refrigerated crescent rolls on a cutting board or dinner plate. Cut each triangular piece of dough in half lengthwise to form 2 thin triangles.
5. Roll a cocktail link from the wide edge of the cut dough to the pointed end. Place the wrapped link on the foil lined cookie sheet. Continue wrapping links and placing them on the cookie sheet until all are used. Preheat oven for 10 minutes at 350 degrees F.
6. Bake the cocktail links for 10 to 12 minutes or until crescent dough is golden brown. Remove the links from the foil with a spatula. Place the Mini Pigs in a Blanket on a serving dish and serve while hot.
Party Favorite
7. Cut uncooked bacon strips into 2-inch pieces. Place a cocktail link at one end of a cut bacon strip. Roll the bacon strip around the link. Secure the bacon with a toothpick. Place the link into a baking dish with the toothpick upright.
8. Wrap remaining sausage links with bacon and place them in the baking dish. Cover bacon-wrapped links with barbecue sauce. Avoid covering the toothpick ends with sauce. Preheat oven for 10 minutes at 350 degrees F.
9. Bake cocktail links uncovered for 30 minutes or until the bacon is fully cooked. Serve the links in the cooled baking dish or remove them from the pan using the toothpicks and place them on a serving dish. Replace any toothpicks that are covered with barbecue sauce before serving.
Gatorade is a sports drink produced by PepsiCo that aids in hydration and claims to enhance athletic performance. Gatorade (in liquid and powdered forms) is specifically formulated to rehydrate the body during and after physical activity by replenishing fluids, carbohydrates and electrolytes. One 8-oz. serving of Gatorade provides 52 calories, 14g of carbohydrates, 110mg of sodium and 30mg of potassium. But recipes for homemade substitutes exists, in both liquid and powder.
Switchel
Switchel is the name for a common, centuries-old homemade beverage (and Gatorade precursor) comprised of water, vinegar, molasses and honey. While not a powder, it has a number of other advantages (notably, it's easy and cheap to make). For one gallon of switchel, combine 14 cups (3-1/2 quarts) of water with 1 cup of molasses, 1/2 cup of honey, 1/2 cup of apple cider vinegar or other strong vinegar plus 1 to 2 tbsp. ground ginger. Stir all ingredients until thoroughly mixed.
Powdered Drink-Mix Recipe
Combining unsweetened powdered drink mix with salt and sugar is an alternative to Gatorade powder. This recipe tastes more like Gatorade than Switchel and is less expensive than Gatorade powder mix. To make this substitute, combine one envelope of unsweetened powdered soft drink mix (flavor and brand of your choice, as long as it makes two quarts), with 10 tbsp. of sugar and 3/4 tsp. of granulated salt. Store mixture in an air-tight container, such as a resealable bag. Mix with up to two liters of water when ready to use as a drink.
Imitation Gatorade Powder Recipe
Another common and inexpensive way to recreate Gatorade powder at home is to combine one envelope of any unsweetened flavored drink mix with 1/2 tsp. granulated salt, 1/4 cup refined sugar, 1/4 cup granular fructose and 1/2 tsp. citric acid. Store mixture in an airtight container such as a resealable bag. Mix with up to two liters of water for use as a drink.
Plum pudding is a traditional Irish cake served with brandy sauce on Christmas Eve.
Most families in Ireland celebrate Christmas and Christmas Eve with dinners similar to those in the majority of U.S. homes -- perhaps a turkey, ham, mashed potatoes and gravy, roasted vegetables and cranberry sauce. Traditional Irish Christmas dinner, however, does have a few additional items that are still an integral part of the Christmas feast in many Irish homes.
Fruit Cake
Similar to the American-style Christmas fruitcake, the Irish version is slightly more decadent and is laced with Irish whiskey. A baker makes a traditional Irish Christmas cake weeks before Christmas to allow the whiskey-soaked cake to air dry before covering it in icing and marzipan. The cake is made of wheat flour and contains whiskey-soaked dried fruits including currants, cherries and raisins as well as citrus peels and caraway seeds. Once the cake is dry, the baker wraps it in a sugary almond paste known as marzipan.
Mincemeat Pies
Mincemeat pies are a traditional English food served year-round though most commonly during the holiday season. Irish cooks make mincemeat pies from standard pie pastries filled with a combination of ground pork or mincemeat and spices. The pie can be large or made into small individual delicacies.
Roasted Goose
Many Irish families serve a roast turkey or ham for Christmas dinner, though some families still serve the traditional roasted goose. Turkey and ham appears on the table with the usual gravy or cranberry sauce, while roasted goose should be served with traditional chestnut and port sauce.
Spiced Beef
Spiced beef is a Christmas tradition unique to Ireland. Cooks prepare spiced beef at least one week prior to eating as it must marinate in a combination of spices including brown sugar, cloves, peppercorns, juniper berries and saltpeter. After a week of marinating, the beef is slow-cooked to dry out. The cook then slices it thinly and serves it cold as an appetizer or side dish at Christmas dinner.
Roasted Vegetables
The vegetables accompanying the Christmas dinner in Ireland are as diverse as those served in the U.S. Some families serve asparagus, roast carrots, onions and green beans, but the most traditional Christmas vegetable in Ireland is brussels sprouts served roasted or boiled.
Potatoes
Unsurprisingly, potatoes have a traditional place in the Irish Christmas dinner. Boiled, mashed or roasted, the type of preparation depends on the preference of the particular family. Potato cakes and bread are also popular side dish items served with the meal. Potato oat cakes are an Irish tradition at most religious holidays including Christmas, Lent, Easter and All Saints Day.
Plum Pudding
Plum pudding, sometimes called Christmas pudding, is a traditional Irish and English holiday dessert that ironically does not contain plums and isn't a pudding in the American sense of the word. Plum pudding is a dark porridge cake filled with dried fruits, spices and honey. Before serving, the cook covers the cake in brandy and sets it ablaze, traditionally on Christmas Eve.
Consuming a high protein diet while reducing carbohydrates can lead to rapid weight loss. A great advantage to this approach is you will lose fat rather than too much muscle. Some of the best protein diets are the Atkins Diet and the High Protein Weight Reduction Diet.
Atkins Diet
This popular diet has four phases that dieters must go through. The amount of time spent on each phase varies depending on how much you weigh.
The first phase is called Induction, and is optional. The point of this phase is to jumpstart your body into the diet. It severely restricts carbohydrates and those who have struggled with overeating may have difficulty with this level of discipline. The second phase is Ongoing Weight Loss. This is when dieters begin to include a few more carbohydrates than during the Induction phase and determines the amount of carbohydrates that can be consumed while still losing weight. Phase three is Pre-maintenance, where even more carbohydrates are added to determine how much the dieter can consume while keeping their weight at the same level. The fourth phase, Maintenance is just like pre- Maintenance after the correct amount of carbohydrates needed to maintain weight has been found. This fourth phase, ideally, lasts forever.
High Protein Weight Reduction Diet
This diet stresses that you should only follow it short term so that you can boost your weight loss at the beginning of a new lifestyle. It states a balanced diet including grains and other carbohydrates, fruits, vegetables, proteins and dairy, as well as exercise, is crucial for long-term health and well-being .
While on this diet, take a multi-vitamin, calcium and consume at least eight cups of water a day. It also includes the use of a high-quality protein bar.
For breakfast, this diet entails consuming a protein (eggs, ham or the protein bar) with two glasses of any fluid that does not contain carbohydrates. For lunch, have a salad with any lean protein (chicken, turkey, tuna) and two glasses of fluid. For dinner, it stresses not to eat if you are not hungry but you may have a serving of protein (chicken, salmon, turkey) with a side salad of green, leafy vegetables and water. You may have up to three snacks during the day which should be half a protein bar and water or a carbohydrate-free beverage.
With any salad you may have salad dressing but make sure there are negligible carbohydrates in it--less than five calories from the carbohydrates per serving.
If you love pecans and are in the mood for a sweet treat, then you must try a pecan praline. Pecan pralines originated in the South and are a hard sugar candy that is formed around a smattering of pecans. Here are some tips on buy pecan pralines.
Instructions
1. Visit online stores like savannahcandy.com, merritt-pecan.com or riverstreetsweets.com for some of the best pecan pralines you'll ever taste. The companies can all ship overnight in a pinch.
2. Check out your local candy store. Fuzziwigs and Rocky Mountain Chocolate Factory are examples of nationwide candy stores. Call ahead before you go to make sure they have fresh stock, as the sticky sweet candy sensation tends to sell out quickly.
3. Peruse Ebay to buy pecan pralines.
4. Go to your local grocery store and check the candy aisle. Several regional companies ship pecan pralines right to your local grocery. While they may not be as fresh as your local candy store, they will certainly do in a pinch.
Tags: pecan pralines, your local, your local grocery, candy store, companies ship
Instead of a scary costume, go trick or treating this Halloween in a humorous outfit. A funny costume that is easy to put together a replica of a ketchup bottle. Your friends and family can complement your ketchup bottle outfit with a hot dog, mustard bottle or french fries costume. Appropriate for all ages, a ketchup bottle costume can be put together easily at the last minute using supplies you probably already have at home.
Instructions
1. Cut out the bottom of a laundry hamper.
2. Wrap a piece of cardboard around the hamper and cut off any excess.
3. Glue the cardboard around the hamper using hot glue. Allow the glue to cool completely.
4. Cut out arm holes from the cardboard near the top of the structure.
5. Cover the entire structure with craft glue using a paintbrush.
6. Wrap a red plastic tablecloth around the structure, smoothing out any wrinkles. Cut out the arm holes from the red tablecloth. Allow the glue to dry completely. This will be the body of the ketchup bottle.
7. Cut out an oval from white poster board. Glue the oval to the front of the structure using hot glue. Allow the glue to cool completely. This will be the label on the ketchup bottle.
8. Wrap a large piece of white poster board around the top of the structure. The dimensions should be approximately 24 inches long by 18 inches high. Pull the bottom edge slightly tighter, creating a taper. Cut off the excess.
9. Hot glue the tapered poster board to the top of the cardboard. Allow the glue to cool completely. This will be where your head will go.
10. Cover the tapered white poster board with craft glue. Wrap the tapered poster board with a piece of red plastic tablecloth, leaving around 4 inches white at the top of it to resemble a cap.
11. Cut out a hole from the front of the tapered section for your face.
12. Paint the word "ketchup" onto the white oval. Once dry, you can wear a long-sleeved, red tee-shirt, and can slip the costume over your head.
Tags: poster board, Allow glue, Allow glue cool, completely This, completely This will