Adding goat's milk to your handmade soap will result in an ultra-moisturizing bar that won't strip your skin and hair of their natural oils. Using liquid goat's milk, however, is expensive, especially if you make large batches of soap. Rather than purchasing quart after quart of fresh goat's milk, try making soap from powdered goat's milk. When properly incorporated into your soap recipe, powdered goat's milk will yield bars that will nourish and revitalize dry skin.
Instructions
1. Measure out the ingredients for your favorite soap recipe; use an accurate digital kitchen scale to measure exact quantities.
2. Add the lye to the cold water and stir it until it dissolves. Mix the lye solution in a non-aluminum, heat-resistant container in a well-ventilated area.
3. Allow the lye solution to cool down to the correct temperature.
4. Heat the fat or oil in a stainless steel stockpot. You must bring the fat's temperature up to the lye's ideal temperature. Use a floating thermometer to monitor the temperature; making a successful batch of soap depends greatly on the temperature of the fat and lye solution.
5. Prepare the powdered goat's milk while you're waiting for the fat or oil and the lye solution to reach the right temperature. Measure 1/8 cup of powdered goat's milk for every pound of oil or fat in your recipe, and mix in enough water to give the powder a thin, paste-like consistency.
6. Pour the lye solution into the fat or oil when everything has reached the correct temperature. Add the lye in a thin, steady stream as you stir the fat or or oil.
7. Stir the mixture together with a stick blender. Pulse the stick blender for 30 second intervals, resting for a minute between each one. Continue in this fashion for 10 minutes.
8. Switch to stirring the mixture with a large wooden spoon and continue stirring until the soap begins to lightly trace. At this point, you will be able to draw a line across the top of the lye solution and oil mixture.
9. Add the powdered goat's milk paste and stir well.
10. Incorporate any essential oils or add-ins as directed in your recipe, and pour the soap into molds.
11. Give the soap a few extra days to become firm, since the additional water from the powdered goat's milk paste will result in a slightly more moist batch of soap.
Avoid unnecessary additives by making your own honey roasted peanuts.
Peanuts are a quick, delicious and nutritious snack. Whether you are a busy mom needing an easy after-school snack for the kids, or a college student looking for an alternative to chips and greasy snacks for late-night study sessions, honey-roasted peanuts offer an excellent source of protein and unsaturated fats. Plus, the honey adds a little kick to satisfy the sweet tooth. For a little extra sweetness, sprinkle a little powdered sugar on top.
Instructions
1. Preheat your oven to 350 degrees Fahrenheit.
2. Place the peanuts into your mixing bowl.
3. Place the butter and honey into the small bowl and heat in the microwave. If you prefer, you can also heat the butter and honey on the stovetop. Mix together and pour over the peanuts.
4. Spread the peanuts onto a cookie sheet and place in the oven for 5 to 10 minutes. Stir them every 1 to 2 minutes until they are golden brown. Let them cool for 5 to 10 minutes before eating them.
Raclette is a semi-firm, creamy cheese made in Switzerland and France from cow's milk. This creamy cheese melts easily without becoming too runny or separating easily, making it an ideal melting cheese. Thanks to this ability to melt so well, the term "raclette" also describes a Swiss dish consisting of boiled potatoes, bread and gherkins covered with a layer of melted raclette cheese. The most traditional way of melting raclette -- heating half a wheel and scraping off the melted cheese with a knife -- is cumbersome and difficult, and today the accepted way to melt raclette is with a grill designed for the purpose.
Instructions
1. Place the raclette grill in the middle of your dining table if you plan to enjoy melted raclette cheese with guests. Turn the grill on and allow it to preheat for approximately 20 minutes.
2. Remove one of the raclette dishes from the grill.
3. Place a slice of raclette cheese onto the raclette dish, then return the dish to its slot in the grill. Let the cheese melt until it reaches your desired consistency. You can remove the dish as soon as the cheese is melted, or leave it in the grill longer to achieve a golden-brown skin on the cheese.
4. Remove the raclette dish from the grill and scrape the melted raclette cheese out with a fork or scraper (which may be included with the raclette grill). You may scrape the cheese out over boiled potatoes and gherkins for a traditional Swiss meal or use it for any other dish that requires melted cheese.
Living with diabetes can be difficult and stressful. If you have a child with diabetes, the task becomes even more grueling. Here is some useful information about managing your diabetic child's diet.
History
Children with diabetes need to follow a special diet in order to control their insulin levels. Children with either Type 1 or Type 2 diabetes will need to carefully control the amount of sugar and carbohydrates that they consume. If the child's diet is carefully controlled, normal growth and development levels should be achieved.
prevention/SolutioP
A part of creating healthy diabetic recipes for children involves making some basic adjustments to the foods that you incorporate into entrees. The recipes that you create should include plenty of whole grain foods, fruits and vegetables. About 50 percent of your child's calories should come from these foods. The rest of their calories will come from lean proteins and low fat on non-fat dairy products. Remember to measure the number of carbohydrates in each meal in order to monitor their diabetes. Check food labels before you add an ingredient to a dish. Sweets and fats are permitted in only small amounts. The American Diabetes Association also approves the use of sugar substitutes in diabetic recipes. Some meal idea include non-fat yogurt with fruit and bran for breakfast, grilled cheese with low-fat cheddar cheese and whole grain bread for lunch and lean chicken and vegetable stir-fry for dinner.
Considerations
Each diabetic child is different and may need to make only small adjustments to their diet. The dietitian may also stress the importance of timing of meals and portion sizes. In most cases, meals and snacks should be consumed at the same time of day. Also, portion sizes should be regulated and meals balanced.
Benefits
Creating diabetic-friendly dishes for your children has numerous benefits for both your family and the diabetic child. For one, it teaches the entire family healthy eating habits. Diabetic safe foods will also help prevent complications that occur from the disease. Complications from diabetes can affect normal function in the eyes, feet, kidneys and nerves.
Warning
If you child has diabetes, you should both regularly see a dietitian in order to go over dietary restrictions. A dietitian along with your physician can help you regulate insulin levels with injections as well as dietary changes. Make sure that all recipes that you use have been approved by a certified dietitian.
Tags: diabetic child, with diabetes, child diet, Children with, come from
Serious bakers insist on having a stand mixer. Yet, not every baker wants to clean such an appliance when all they need to do is prepare a store-bought cake mix. This is when a hand mixer comes in handy. Finding the perfect model can be tricky though. Thankfully, there are a few steps you can follow to ensure you choose the perfect hand mixer.
Instructions
Power is Needed
1. Choose a powerful model. You will more than likely only use your hand mixer to make cake mixes but it's still handy to have a powerful model. That way, if you decide to make cookie dough, but don't feel like fooling with your stand model, you have enough power to handle the job.
2. Make sure there are a variety of different settings. A model that is powerful, but doesn't have enough settings, will sling food all over your kitchen. Choose a model that has at least 5 speeds.
3. Look for a model that has a resting feature. When using a hand mixer, there may be times when you need to stop mixing and add ingredients or answer the phone. With a resting feature, you can easily prop the mixer onto the side of the bowl, without having it fall over.
4. Look for a hand mixer that has various attachments. Some brands come with regular beaters as well as dough hooks and an attachment to make whipped cream. This allows you to use your hand mixer for several different recipes.
5. Stay put: If you have a stand model, stick with that brand. If you love your stand mixer, find a model that is made by the same company. This helps ensure that you'll buy a model that you'll enjoy.
Tags: hand mixer, model that, hand mixer, have enough, model that
Whether it is simply for decorative use or serving small plates buffet-style, a buffet table can be a great addition to any home or apartment space. According to the eBuffet website, buffet tables are great accent pieces and can be used to serve small plates of food (such as desserts or appetizers) or drinks (see Reference 1). They are generally long, sturdy, and about half the width of a regular table. Steel-top buffet tables work well to keep the surface protected and also give the table a more modern and sometimes elegant look.
Instructions
1. Choose simple decorations. Since a steel-top table presents a certain level of modernity, simple, chic decorations will work well to accentuate the style of the table. Choose one or two vibrant colors such as deep red, bright yellow or a rich purple to incorporate into the design to keep it exciting, and then stick to neutral colors to fill out the rest of the space. Also, the small width of the table can be deceiving when deciding what can fit on the top; be careful not to crowd the tabletop with too many smaller items or bowls.
2. Decorate for everyday use. Since you will not always be using the buffet table to serve food, you should have a few items to fill the space on the tabletop that are elegant, but easily removable. For example, put out a nice candle set on either side of a large fruit bowl. Keep a lighter in one of the small drawers for easy access for when you have simple dinners at home that do not require you to use the buffet table for serving food. Some other simple items you may consider arranging on the tabletop include fresh flowers in a modern-style vase, standing decorative china, wine or champagne glasses, an elegant drink mixer set or a wine rack.
3. Accentuate and protect the steel top. When using the table to serve food, avoid using a tablecloth if possible. The steel top is to be shown off, not hidden. One of the greatest benefits of the steel top is that the surface cannot be stained the way wood can be; any moisture can be wiped away easily as it will not be absorbed by the steel material. However, you may consider applying felt pads to the bottom of some dishes since the steel is susceptible to scratches (you could also use cloth pot holders).
4. Contrast the steel top. Avoiding placing items made of steel on the tabletop. If serving food on the table, use dishes and bowls that are glass, neutral colors (or wood in the same shade as the base of the table) or in the accent colors you have chosen. When decorating the table for everyday use, avoid steel-colored frames, trays, candlesticks, mixer sets and vases. Taking your color ideas from the base of the table rather than the steel top will ensure that the items stand out.
Healthy teeth and gums are something we all strive for. It is important to take care of your teeth to keep them for a lifetime. If you neglect your teeth, you'll begin to notice unsightly and unhealthy changes in your mouth. One of those is tartar. Once tartar appears it's extremely difficult to get rid of it, but there are a few home remedies you can try as both preventative measures and treatments.
What to Do
There are several things you should do to remove plaque from your teeth and keep it from turning into tartar. Most importantly, of course, are brushing and flossing. Be sure to brush your teeth at least twice a day and after meals if possible. Even if you don't want to carry around toothpaste, just using a bit of water and giving your teeth a good scrub helps to eliminate food and drink residue. Also, each time you brush do it for at least two minutes. Don't forget to brush the inside of your mouth and scrape your tongue. Investing in a water sprayer may be a good idea to get in between teeth and hard-to-reach places in your mouth. When choosing toothpaste, definitely opt for a tartar control version. You can make your own toothpaste just by mixing about a teaspoon or two of baking soda and stirring in a few drops of hydrogen peroxide to create a paste, then brush.
Additionally, using hydrogen peroxide as a mouth rinse before and after brushing helps to remove plaque and stains. Use about three parts of peroxide to one part of water and swish it in your mouth. As for flossing, make it a habit. While it is best to do it every day, if you commit to doing it at least every other day you can help prevent plaque from becoming tartar. When plaque hasn't been removed for 48 hours it begins to harden into tartar, which becomes extremely difficult to remove without a scaling procedure at a dentist's office.
Benefits
By following these simple at-home remedies and practicing good oral hygiene techniques, you will ensure a healthy smile with no tartar. Your smile will be whiter and brighter and you'll always have sweet breath. The methods are easy, and the benefits of paying attention to your teeth and gums for a few minutes each day help to avoid drastic procedures that have to be done at the dentist's office if there is extreme tartar buildup. By taking care of your teeth and ridding them of plaque and tartar, you're looking toward a future without gingivitis or periodontal disease.
Tags: your teeth, your mouth, care your, care your teeth, dentist office, extremely difficult, hydrogen peroxide
Finding a tasty snack that is also good for you can be a challenge. To curb cravings for junk food without breaking your diet, you can bake your own potato chips. Baked potato chips are less greasy and have much less fat than fried potato chips. They are also easy to make, ensuring that with a little effort and some time, you can enjoy a fresh, crunchy treat.
Instructions
1. Preheat the oven to 400 degrees.
2. Spray the baking sheets with a light layer of cooking spray.
3. Cut the potatoes into 1/4-inch-thick slices.
4. Add the sliced potatoes, oil and a tablespoon of salt n the large bowl. Season with some black pepper and a pinch of a season of your choice. Mix well by tossing the potatoes with the other ingredients.
5. Lay the potato slices on the greased baking sheets. Arrange them so they are 1/4 inch apart and not overlapping.
6. Bake the potatoes for approximately 30 minutes, or until they are golden brown and crispy. Rotate the chips about halfway through, to be sure the potatoes cook evenly.
7. Use a spatula to remove the potato chips from the pan. Lay the chips upon some parchment paper to dry for about 5 minutes.
8. Sprinkle with a touch of more salt, if you'd like.
Baking stuffed artichokes adds a new dimension to these easy-to-digest and nutritious vegetables. Makes four servings.
Instructions
1. Spread outer leaves of artichokes apart. Run cold water into them to wash off grit.
2. Slice off the tops of leaves, if desired, to remove prickly points. You can use kitchen shears or a heavy knife.
3. Rub the cut portions with a half lemon to prevent darkening.
4. Steam artichokes, covered, for 20 minutes.
5. Allow to cool.
6. Preheat oven to 350 degrees F.
7. Gently spread the leaves and remove fuzzy chokes - inedible spiky leaves - with a spoon.
8. Spoon desired stuffing into the center. Try seasoned bread crumbs, stuffing mix, or a combination of minced garlic, onion, chopped celery, grated Parmesan cheese and chopped parsley.
9. Place stuffed artichokes in a baking dish coated with cooking spray.
10. Drizzle olive oil over artichokes.
11. Add 1 inch of broth or boiling water.
12. Bake, covered, until bottoms are tender, about 45 minutes. Uncover for the last 5 to 10 minutes to brown the tops.
Enjoy cranberry turkey sausage stuffing with your Thanksgiving dinner.
This recipe for cranberry turkey sausage stuffing is a great Thanksgiving dish. It provides all the traditional tastes of a Thanksgiving stuffing. The total prep time for this recipe is about an hour and a half.
Instructions
1. Preheat your oven to 350 degrees Fahrenheit.
2. Cook the turkey sausage in a large skillet over medium heat for about 10 minutes or until fully browned and crumbled. Place the cooked sausage in a large bowl.
3. Put the olive oil in another skillet and cook the leeks, apples and celery over low to medium heat. Add the poultry seasoning and mix well. Cook for 10 minutes, stirring frequently.
4. Add the cranberries and dried rosemary and mix well. After mixing, add everything to the bowl with the turkey sausage. Add the bread crumbs. Pour in the chicken broth and stir to mix.
5. Place in a baking dish, cover with tin foil cook in the oven for 45 minutes. Uncover and cook an additional 15 minutes.
Tags: cranberry turkey sausage, medium heat, over medium, over medium heat, sausage large, sausage stuffing, turkey sausage
Thai soup is just one dish available at many Thai restaurants along Macadam Avenue.
Portland's Macadam Avenue is a well-known strip filled with shops, eateries and other small businesses. The street parallels the Williamette River for several miles through the center of Portland, Oregon. You'll find no shortage of restaurants and eateries as you drive the length of Macadam Avenue. If you desire Thai food, for example, there are several spots to stop.
Thai PK Restaurant
If you have a hankering for authentic Thai food, then Thai PK Restaurant will have what you're looking for. This Thai restaurant has a casual feel and offers visitors the option of dining in or take-out. With appetizers ranging from egg rolls to vegetable tempura, and entrees from curry dishes to noodle dishes, you can find something to please your palate. As of September 2010, house specialty dishes ranged from $9.95 to $12. Thai PK serves lunch and dinner daily and is open until 9 p.m.
Thai PK Restaurant
6141 SW Macadam Ave., Suite 106
Portland, Ore. 97239
503-452-4396
Bangkok Corner
This Macadam Avenue restaurant features traditional Thai dishes, from appetizers to soups and salads to specialty foods. Bangkok Corner also offers a dine in or take-out menu. You can choose from items such as chicken satay, Pa Nang Salmon, Massamun Curry and Hor Muk Talay. As of September 2010, prices for a specialty dish range from $10 to $15. The restaurant is open Monday through Thursday until 9:30 p.m. and on Saturdays until 10 p.m.
Bangkok Corner
7113 SW Macadam Ave.
Portland, Ore. 97219
503-452-2656
City Thai
About five miles away from Macadam Avenue is Capitol Highway where you'll find another Thai eatery. City Thai is known for its family-friendly atmosphere and a menu filled with traditional Thai choices. Sample lunch specials like Thai BBQ Chicken or Pad Thai, or dinner items such as Sizzling Spinach or Ginger Mushroom Fish. As of September 2010, prices for Chef's Specials range from $7.95 to $12.95.
City Thai
6341 SW Capitol Highway
Portland, Ore. 97239
503-293-7335
Tags: Macadam Avenue, Bangkok Corner, City Thai, September 2010, Thai Restaurant
Recipe to make pecan wild rice pilaf. This is an easy recipe to cook pecan wild rice pilaf. Prepare and serve pecan wild rice pilaf for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.
Instructions
1. Step one in cooking your pecan wild rice pilaf with this recipe is to in large saucepan, heat olive oil over medium heat. Add onion and saute until softened, about 5 to 7 minutes.
2. Step two in cooking your pecan wild rice pilaf with easy recipes like this one, is to stir in rice and cook for 1 to 2 minutes until rice is well-coated with oil and fragrant.
3. Add broth and bring to a boil. Reduce heat and simmer uncovered for 40 minutes.
4. Cover with tight-fitting lid and continue to simmer for an additional 30 minutes or until rice is tender.
5. While rice is cooking, melt butter in medium skillet over medium-high heat.
6. Add pecans, thyme, and salt; stir to coat with butter. Cook stirring frequently until pecans are golden brown and very fragrant, about 7 to 10 minutes.
7. The final step to make pecan wild rice pilaf with this recipe is to transfer rice to a serving bowl and top with pecans. Makes 8 servings
Teens worked up an appetite while dancing in the 1950s.
Sock hops, bobby socks, poodle skirts and rock 'n' roll were prominent aspects of the 1950s. The same time period spawned a variety of snack foods that were served in American kitchens and dining rooms nationwide. The next time you invite friends and family over for a 1950s theme party, resurrect some of the popular dishes of the day.
Fruit Snacks
Moms in the 1950s knew how important it was that their kids consume fruit as a regular part of a balanced diet. Dishes like fruit cocktail -- a mixture of grapes, pineapple, cherries and peaches typically served in heavy syrup -- baked apples sprinkled with cinnamon, broiled grapefruit, and melon balls and pineapple chunks served on toothpicks were common treats that you can serve to your guests today to bring back the flavor of the 1950s.
Vegetable Snacks
Veggies played an equally important part in 1950s culture. Mushrooms stuffed withbread crumbs and cooked under the broiler; celery sticks spread with cream cheese, Roquefort cheese or peanut butter; and cheese and olive canapes are all options to satisfy your guests. Asparagus spears wrapped in bacon; eggplant stuffed with bread crumbs; and mashed potatoes balls that are combined with an egg yolk, salt and pepper and fried until crispy are other possibilities.
Crunchy Snacks
A party isn't a party without crunchy, salty treats. It was as true in the 1950s as it is today. Hostesses then took pride in preparing party mix made from dried cereal, pretzels and seasonings. Potato chips and green onion dip were a frequent treat as well. Salted nuts served in bowls with spoons so guests can help themselves or doled out into paper muffin cups are handy snacks that guests can conveniently carry with them as they mix and mingle with one another.
Miscellaneous Snacks
When guests attended a party in the 1950s, they could be assured of seeing items like gelatin molds studded with fruit or cottage cheese; cheese balls rolled in chopped nuts and surrounded by an array or crackers; or specially made plates full of stuffed, deviled eggs. Canapes made with anchovies, sardines, caviar or lobster; pate de foie gras; bite-sized pizzas with a variety of toppings; and sweet and sour meatballs are other tidbits you can offer your guests at your theme party to remind them of days gone by.
Tags: your guests, bread crumbs, stuffed with, stuffed with bread, with bread
Surprise your little valentine with a box of goodies.
Celebrate your sweetest little ones with decorative and delicious Valentine's Day treats. Whether you're planning food for a party for children, or a little something for your own tots, surprise your youngsters with snacks that incorporate heart shapes and pink, red and white hues. Serve the treats with holiday-themed plates, napkins and cups.
Breakfast
Start Valentine's Day with a healthy and heart-y breakfast. Make a pink berry smoothie by combining 1 cup of plain yogurt, 1 cup of frozen strawberries, 1/2 of a small, ripe banana, 1 teaspoon of honey and 2 tablespoons of orange juice in a blender. Process until smooth. Serve this with heart-shaped pancakes. Drop 3 teaspoon-sized circles of pancake batter on a hot skillet. Use a wooden skewer to quickly join the middle and sides of the batter to form a heart shape. Complete the breakfast with an egg baked in a heart-shaped ramekin and sprinkled with crispy, crumbled bacon.
Meals
February is soup season. Serve a hot Valentine's Day meal in a small, round loaf of bread. Choose a sturdy loaf with a thick crust. Search for sourdough bread bowls at your local supermarkets or bakeries. Use a serrated knife to cut a heart shape from the top of the bowl. Pull out the bread and fill the cavity with your child's favorite soup. Minestrone is a good red choice, or make chicken and pasta soup with seasonal heart-shaped pasta. Make ravioli with homemade dough or purchase wonton wrappers. Shape the dough with a heart cookie cutter, fill the dough with herbed ricotta cheese, then cook and serve with red sauce. A large heart cookie cutter is good for shaping sandwiches. Peanut butter and jelly and meat and cheese fillings are the easiest to cut.
Snacks
Keep Valentine's Day healthy and pretty with parfaits. Alternate layers of vanilla yogurt with sliced strawberries and vanilla wafer cookies in a clear glass. For a colorful and flavorful alternative, substitute raspberry yogurt and banana slices, then add a sprinkle of shredded coconut on top. To make heart-shaped cupcakes, mix your favorite cake batter and spoon it into paper liners in a cupcake tin. Arrange one marble in each cupcake section between the liner and the tin. Bake according to recipe directions. The marble will form a top depression in the shape of a heart. Let the cupcakes and marbles cool before removing them from the tin. Spread white frosting and red sprinkles over the cupcakes.
Party Foods
Make sparkling punch by combining one can of red or pink frozen juice concentrate with four cans of seltzer water. Use pink lemonade, cranberry juice cocktail or an apple juice blend with cherry or raspberry for the right color. Dip pretzel rods in melted white and milk chocolate, then roll the rods in heart-shaped sprinkles. Once dry, arrange the pretzels sprinkles side up in Valentine's Day-themed cups. Make pizza with red sauce, mozzarella cheese and pepperoni cut into heart shapes with a small cookie cutter. If you are making homemade pizza, shape the pie into a heart instead of a circle.
Bread machines make baking homemade bread easy, but many people do not like the crunchy crust that often results from many bread-machine recipes. You can have a tender crust on any bread from a bread machine, but it will take a little effort. Timing is essential.
Instructions
1. Make the bread. Add the ingredients into the pan of the bread maker according to the recipe. Place the pan into the bread machine and close the lid. Set the bread machine on the proper setting for your particular bread.
2. Watch your bread machine go through the dough kneading, resting and rising cycles. After the rising cycle is complete (at the beginning of the bake cycle), quickly lift the lid.
3. Brush milk on the top of the bread with the pastry brush. If you do not have a pastry brush, spoon the milk over the top of the loaf. Either way, be sure to cover the bread's entire top surface.
4. Close the lid and let the bread machine complete the bake cycle. When it is done, let the bread cool in the pan for 15 minutes before moving it to a cooling rack. Let the bread cool completely before slicing it.
Combine a little bit of sweetness with a little bit of tartness, and the result is a whole lot of flavor. Old fashioned lemon pie requires a little extra time and effort in the kitchen, but when you taste the result, you won't regret it. Fluffy meringue on the top will finish it off in grand style.
Instructions
1. Combine 1 cup sugar and the cornstarch in the top of a double boiler. Mix in 2 cups of water. Cook the mixture until it's thick and smooth, stirring often. Remove the mixture from the heat.
2. Separate the eggs and beat the yolks in a medium mixing bowl. Slowly add the cornstarch, whisking constantly. Save the egg whites for the meringue.
3. Add the egg yolks to the cornstarch mixture in the double boiler, return it to the burner and whisk constantly for about 2 minutes.
4. Take the mixture off of the heat and stir in the lemon juice, zest and butter. Allow it to cool, and pour the cooled mixture into the pre-baked pie crust.
5. Place the egg whites in a large glass or metal mixing bowl to make the meringue. Beat with an electric mixer until foamy.
6. Incorporate 6 tbsp. sugar slowly, beating constantly until the sugar is blended and the mixture turns stiff.
7. Spread the meringue onto the lemon filling in the pie shell. Make sure the lemon filling is completely covered.
8. Bake the lemon pie at 350 degrees F for 15 minutes or just until the meringue turns golden brown.
9. Chill the lemon pie in the refrigerator and serve it cold.
Turn venison into tasty jerky with herbs and spices.
Some deer jerky recipes call for liquid marinade while others use a dry mix. When using a marinade, the venison can soak in the mixture from overnight to three days. Marinades and dry mixes add flavor as well as improving the texture. Dry mixtures dry faster than marinating mixtures. Dry mixes absorb into the venison overnight.
Hot and Sweet Venison Jerky
The spices you need for this jerky are brown sugar, soy sauce, molasses, Worcestershire sauce, garlic and onion powder, canning salt, red pepper flakes, black pepper and powdered cayenne pepper.
Mild and Smokey Venison Jerky
Worcestershire sauce, soy sauce, black pepper, garlic and onion powder, seasoned salt, brown sugar and liquid smoke are the spices required for this recipe.
Hot Venison Jerky
The eye watering spices included in this recipe are gold tequila, canning salt, white sugar, pepper sauce, powdered cayenne, chopped jalapeños and chopped habanera peppers.
Baja Style Deer Jerky
Spices in this recipe include salt, black pepper, coriander, chili powder, ground ginger, turmeric and ground cumin.
Taj Mahal Deer Jerky
This particular deer jerky recipe calls for salt, black pepper, curry powder, cloves, pressed garlic, cinnamon, ground ginger, ground cloves, cream sherry and cumin.
Venison Jerky
The ingredients and spices in this recipe are barbecue sauce, liquid smoke, chili powder, Worcestershire sauce and cayenne pepper.
Hawaiian Deer Jerky
This tropical recipe includes salt, black pepper, ground ginger, brown sugar, cayenne pepper, pineapple juice and soy sauce.
Tags: black pepper, this recipe, Venison Jerky, brown sugar, cayenne pepper, ground ginger, salt black
The best beef is tips from the sirloin of the cow, but many grocery stores sell a combination of smaller pieces as 'beef tips.’ Be sure and ask your grocer what cuts are included in the tips package if you are concerned about the quality of the beef. Read on to learn cook beef tips.
Instructions
1. Trim any excess fat from the beef. Set aside.
2. Combine flour and seasoning in a gallon sized freezer bag. Shake to mix. Heat oil in the Dutch oven over medium high heat.
3. Drop a handful of beef tips into the flour mixture and shake to coat. \Remove from bag and sear in the hot oil, making sure to sear all sides of the meat. Continue until all the tips are coated and seared.
4. Cover the tips with water. Bring to a boil and then turn down the heat to simmer. Allow the tips to simmer for an hour or more until tender.
5. Ladle the beef tips into a bowl, leaving the water mixture in the Dutch oven. Turn the heat up and bring the water mixture to a boil. Stir constantly until it begins to thicken into gravy.
6. Return the tips to the gravy and serve over flat or bow tie noodles or rice.
Stuffed mushrooms are a popular feature of any party platter.
Trays full of mouth-watering appetizers are standard fare at all kinds of receptions, social and business gatherings and cocktail parties. Stuffed mushrooms are a perennial favorite among these tasty finger foods. A little lemon juice treatment prevents discoloration and helps the mushrooms maintain their fresh, appealing appearance to tempt your guests with delectable morsels.
Apple Stuffed Mushrooms
At harvest time, the crunch of fresh apples can lend a touch of sweetness to stuffed mushroom appetizers that will delight fruit lovers. Remove button or crimini mushroom stems and chop finely. Saut in butter with chopped celery. Mix with finely chopped apples, bread crumbs, walnuts, crumbled bleu cheese, parsley and lemon juice. Spoon stuffing into mushroom caps. Bake at 375 degrees for 15 to 20 minutes.
Crab Stuffed Mushrooms
Crab bestows the air of elegance and gourmet cuisine on your stuffed mushroom party platter and satisfies the seafood aficionado in the crowd. Chop the button or crimini mushroom stems and saut with melted butter and green onions. Remove from heat and blend with lemon juice, crab meat, bread crumbs, egg, dill and Monterey Jack cheese. Cover the bottom of a casserole dish with melted butter and stir in the mushroom caps until well-coated. Stuff crab mixture into the caps and sprinkle with grated Monterey Jack cheese. Pour some wine into the casserole dish and arrange the caps in the liquid to cook. Bake uncovered at 400 degrees Fahrenheit for 15 to 20 minutes.
Prosciutto Stuffed Mushrooms
Fans of Mediterranean cuisine will find culinary comfort in mushroom appetizers stuffed with the thin-sliced Italian ham known as prosciutto. Remove button or crimini mushroom stems and chop finely. Brush caps with olive oil. Saut stems with onion and garlic butter. Mix the bread crumbs and prosciutto into the mushroom saut and brown. Add oregano, lemon juice and pepper. Stir until combined and spoon the filling into mushroom caps. Top with mozzarella and parmesan cheeses. Bake for 15 to 20 minutes at 400 degrees Fahrenheit.
Salmon Stuffed Mushrooms
Salmon-stuffed mushrooms give tribute to the harvest of the sea and offer seafood lovers another choice to satisfy their taste buds. Remove button or crimini stems and dip caps in lemon juice. Chop the stems and saut with onion, green pepper and garlic. Remove from heat and stir in cream cheese, sour cream, salmon, romano cheese and dill. Bake at 375 degrees Fahrenheit for 20 to 30 minutes.
Sausage Stuffed Mushrooms
With either sweet or hot Italian sausages, you have two more appetizer options to appeal to those with a taste for Italian or spicy foods. Remove the button or crimini mushroom stems and dice them. Saut the stems with onion, lemon juice, basil, salt and pepper until the liquid is mostly absorbed. Combine with Italian sausage and parsley. Stuff the mushroom caps with the mixture. Stir dry bread crumbs and parmesan together and sprinkle over the stuffing. Bake for 20 minutes at 400 degrees Fahrenheit or until sausage is cooked through.
Cheese Stuffed Mushrooms
Cheese is a tried and true favorite to dress up a party platter with appetizers that appeal to a diverse crowd of guests. Whisk together melted butter and lemon juice. Remove button or crimini mushroom stems and soak in the lemon butter for a few minutes. Stir together garlic, soft butter, shallots, parsley, Parmesan cheese, salt and pepper. Arrange the mushrooms in a casserole dish and spoon the filling into the caps. Drizzle any remaining lemon butter over the stuffed mushrooms. Bake at 400 degrees Fahrenheit for 10 to 12 minutes.
At your next party, welcome your guests with festive drinks to set the mood. Whether you're looking for sophisticated classics or retro fun, mixed drinks and cocktails are easy to prepare. And many drinks are quite forgiving: Alcohol amounts can be adjusted for personal preference or, with practice, eyeballed for quick mixing.
Instructions
1. Breakdown you list of occasions to better manage your drink menu. For example, you could have categories like cocktail hour, breach party, weekend brunch, elegant apertifs, winter wonderland (i.e. drinks for cold weather).
2. Find a drink that's appropriate for you event. A cocktail party might best be poured with a Manhattan or martini. Beach parties come with the obligatory margarita and daiquiri, but might also welcome a tequila sunrise or sangria. A whiskey toddy, hot butter rum or Irish coffee are great cold-weather drinks.
3. Make sure you stock accordingly. Purchase all necessary alcohol to make the drinks, but don't overlook mixers, garnishes and the gadgets you need to make them, like shakers and blenders.
That dark brown, caramelized meat stuck to the bottom of a pan after frying or baking is called fond and is full of rich flavor. Fond is the basis of creating amazing sauces and gravies. If you dread trying to clean that baked-on mess from the pan, deglaze your pan with a liquid it instead. Not only will your pan be much easier to clean, you'll add additional flavor to your meal.
Instructions
1. Remove the meat from the pan.
2. If there is a large amount of fat in the pan, discard most of it.
3. Place your pan on the burner with a high setting and immediately add your deglazing liquid. If you don't have a recipe you can simply add vegetable or meat stock, wine, spirits, cola, clear sodas, fruit juices or even plain water. You can be as conservative or creative as you like.
4. Stir the fond and deglazing liquid together over high heat with a wooden spoon, scraping the stuck-on meat from the bottom of the pan to dissolve it as much as possible until it comes to a full boil.
5. Remove from heat and strain the sauce to remove any bits of brown stuff if you want a flawless presentation of the sauce.
6. Thicken the sauce if desired. Deglazing creates a flavorful, thin sauce and thickening is not required unless you prefer more of a gravy consistency.
7. Serve in a gravy boat or pour directly over the meat.
Most kids don't like to eat vegetables, but this is a great healthy soup that will get even your children to enjoy them. This soup is very thick and hearty, and quite simple to make. Make this soup on a cold winter evening to warm up your whole family.
Instructions
Pasta, Vegetable and Bean Soup
1. Place lentils in small saucepan with 2 cups water over high heat. When water comes to a boil, lower to a simmer. Simmer lentils for 20 minutes, stirring occasionally. Strain lentils, set aside.
2. Chop the mushrooms into pieces small enough to scoop up with a spoon. Set those aside.
3. In your large stock pot, heat oil over medium heat. Add onions and carrots to the oil. Cook for at least 5 minutes, stirring occasionally. Add garlic and cook for an additional 3 minutes.
4. Add the vegetable stock and the remaining 1 1/2 cup water, stir until vegetables are evenly distributed throughout the liquid. Add mushrooms to stock. Raise heat to medium-high and bring liquid to a boil.
5. Once liquid boils, add diced tomatoes, red beans, chickpeas and lentils to the soup mixture. Lower heat and stir. Add red pepper, black pepper and parsley to the soup. Cover and simmer for a minimum of 20 minutes.
6. Add pasta to the soup, return heat to medium-high and bring to a boil. Boil for 6 to 7 minutes. Turn off heat and let rest, covered, for at least 5 minutes.
7. Ladle into bowls and top with grated parmesan cheese. Serve hot.
Paris is the capital of France, one of the largest metropolises of Europe. It is located on the River Seine in the northern part of the country. Paris is a very old city and is now one of the world's leading commercial and cultural center. The city has a number of historical monuments and landmarks, such as the famous Eiffel tower, and is flocked by millions of tourists each year. While France is not known for being overly vegetarian-friendly there are a number of establishments in Paris that can cater to vegetarian travelers.
The Gentle Gourmet
The Gentle Gourmet is a bed and breakfast facility that specializes in vegetarian foods. The restaurant is operated by qualified and experienced chefs who specialize in various vegetarian cuisines. The bed and breakfast is within walking distance from the Arc de Triomphe and close to the Eiffel Tower. Rooms are comfortable and the bedding is organic and vegan. The venue is suitable for hosting dinners and the restaurant can cater for a large group of visitors. The Gentle Gourmet also teaches vegetarian cooking.
The Gentle Gourmet B&B
21 Rue Duret, Metro Argentine
Paris, France 75116
+33-0-677-537-302
gentlegourmetbandb.com
Hotel de l'Avre
Hotel de l'Avre is located in a residential area of Paris, a few minutes' drive from the Eiffel Tower and the Louvre Museum. The hotel provides accommodation to visitors in a typical Parisian style with warm tones, antique furniture and artworks in every room. Guests are treated to a French breakfast with vegetarian options. The rooms are well equipped with the latest facilities including Wi-Fi internet, hairdryers and satellite TV. The hotel boasts a large garden where the guests can relax at any time of the day and there are a number of major shopping areas of the city located close to the hotel.
Hotel de l'Avre
21, Rue de l'Avre
Paris, France 75015
+33-1-4575-3103
hoteldelavre.com
Hotel De La Tulipe
Hotel De La Tulipe is located in a central location in Paris, a short distance away from the Eiffel Tower. The 22-room hotel is a small building and the interior design reflects French country style with white-washed dressers, puffed pillows on beds and arm-chairs and a garden courtyard covered in creeping vines. Guests are provided with a French breakfast and vegetarians are catered for. A number of tourist attractions of Paris are in the vicinity of the hotel.
Hotel De La Tulipe
33 Rue Malar
Paris, France 75007
+33-0-145-516-721
paris-hotel-tulipe.com
Tags: Gentle Gourmet, Eiffel Tower, Hotel Avre, Hotel Tulipe, Paris France, French breakfast, from Eiffel
Sometimes it seems like a sauce can simmer forever without reaching the right consistency. The ideal standard is a sauce that's thick enough to stick to the back of a spoon, called nape. If your sauce is too thin, add a thickening agent to achieve a sauce that will cling to pasta, meat and vegetables.
Roux
A roux is the traditional thickening agent used in a number of classical French sauces, including bechamel sauce. It's made from equal parts flour and fat, usually butter. To make a roux, melt the butter in a heavy-bottomed saucepan then gradually whisk in the flour. Stir the mixture constantly while it cooks to prevent the flour from clumping. You can control the color of the roux by adjusting the cooking times. A white roux, which is ideal for Alfredo and other white sauces, only cooks for a few minutes until the butter and flour are evenly mixed and slightly frothy. A blond roux cooks for a few minutes longer and works best in stock-based sauces. A brown roux, used to make gravy, cooks the longest and develops an enticing nutty aroma. Allow the roux to cool slightly before adding it your sauce. Vigorously whisk the roux into the sauce and allow it to simmer for at least 20 minutes to cook out the starchy flavor imparted by the flour.
Dairy
Although milk can easily scorch or curdle when it's heated, there are plenty of dairy products that are perfect for thickening sauces. Heavy cream, with its high fat content, is an ideal thickener, but you must prepare it before adding it to sauce. Simmer the cream in a heavy-bottomed saucepan over medium heat. Allow the cream to simmer until its volume is reduced by half, then whisk it in to your sauce during the final moments of cooking. Yogurt will give your sauces a tangy flavor and creamy consistency. Use plain Greek or strained yogurt; it contains less water than traditional yogurt and will create a thicker sauce.
Corn Starch
Corn starch is twice as powerful as flour for thickening sauces, so it's a no-brainer for most cooks. You don't have to use very much, and since it turns translucent when dissolved in liquid, it won't impact the color of your sauce. Combine the corn starch with equal parts cold water and whisk the solution thoroughly to prevent the sauce from becoming lumpy. You'll need about 2 oz. of corn starch for each quart of sauce, but you can use more or less depending on your preference. Once you've added the corn starch solution, bring your sauce to a low simmer and it should begin to thicken. Don't over-stir the sauce, because this can cause the cornstarch to break down.
Pureed Vegetables
Pureed vegetables are a common thickener for broth-based soups, but you can use it to add texture and flavor to sauces, as well. Unlike most thickeners, the pureed veggies will give your sauce a healthy kick, perfect for parents of picky eaters. Use starchy vegetables like potatoes, beans, butternut squash and corn. Use canned or frozen vegetables, or simply steam fresh ones. Toss them in a food processor or a blender until they're finely pureed, then mix them into the sauce during the last few minutes of cooking.
Tags: your sauce, before adding, cling pasta, cooks minutes, equal parts, give your, heavy-bottomed saucepan
Roast beef --- a perfect main dish for a casserole side.
Roast beef is one of those entrees that needs only its own juice or gravy made from its drippings to be the centerpiece of a memorable and delicious meal. Since the main course is simply roasted, a casserole side dish is a perfect accompaniment. Choose a casserole recipe that will bake at the same temperature as the roast if there is only one oven, because both dishes generally require longer cooking times and this simplifies the timing of your meal.
Potato Options
Potatoes are a delicious start to a great casserole.
Potato casseroles are a sumptuous choice to accompany a perfectly roasted beef. From scalloped potatoes to potatoes au gratin to a mashed potato casserole, recipes with a creamy texture and rich sauce topped with a crusty layer of cheese or breadcrumbs are in abundance in cookbooks and on cooking websites. Keep in mind the seasonings of the roast; if it suggests Italian, French or Latin flavors, look for a recipe that expands on that theme. For example, a roast with thyme and garlic is enhanced with a potato tarte tartin flavored with lemon, onions and black olives. Served in wedges like a dessert tart, it is also a beautiful presentation. If the roast has oregano, marjoram and Italian flavorings, potato gnocchi "al forno" -- baked in the oven -- would be delicious.
Seasonal Vegetables
Ratatouille baked in the oven is a showcase from a summer garden.
For a casserole featuring a variety of vegetables, the season is your best guide for choice of sides. A summer roast beef dinner might be accompanied by a baked ratatouille, which is a combination of eggplant, peppers, zucchini and tomatoes. Fall and winter produce of root vegetables is an earthy start to a casserole. Consider layers of sliced butternut squash, turnips and a bit of potato in a gratin dish or a melange of parsnips, carrots, onions and cheese, baked to golden perfection. Spring might inspire a casserole made with tender artichokes, fava beans and peas.
Rice and Pasta
Vegetable lasagna pairs well with beef.
While baked pastas are generally the main course, there are lighter versions that would bring out the savory simplicity of roasted beef. Vegetable lasagna with a besciamella -- behamel or flour and a butter-based sauce -- instead of ricotta cheese is an example. Macaroni and cheese can go from down-home and delicious diner style or uptown and elegant with truffles or other high-end ingredients. A Greek twist on casseroles with rice, pasta or potato may be vegetarian versions of moussaka and pastisio. Also, consider a Southern baked rice and broccoli casserole.
Go beyond rolls and pototoes for turkey dinner appetizers this Thanksgiving.
Whether it's for Thanksgiving or just a casual dinner, cooking up great appetizers can transform a turkey dinner from average to unique and different. Simple appetizers can cater to a variety of tastes and dietary needs, from gluten-free to low-sodium. They can also be very simple to prepare, using only ingredients you already have in your refrigerator.
Cranberry Chutney and Toasted Almonds
Create a simple cranberry chutney by combining one package of cranberries with 3/4 cup of water and sugar to taste in a medium saucepan. Cook at medium heat, stirring frequently, until the berries pop. Allow it to cool and add some tart fruit, such as oranges. Toast almonds, sprinkled with sugar if desired, in a toaster oven and arrange on top of the crock of chutney. Serve with crackers or dry cookies, such as oatcakes.
Baked Pears
Cut pears in half and bake them at 325 degrees until just soft, about 15-20 minutes. Dress, if desired, with a drizzle of molasses, Madeira wine or simply cinnamon and sugar. This makes for a quick, health-conscious appetizer. Goat cheese served alongside the pears makes for a more savory and substantial appetizer.
Roasted Acorn Squash with Carrots and Peppers
A simple casserole of roasted acorn squash, baked with red, yellow and green peppers, presents a colorful vegetable appetizer. Leftover squash can easily work in this dish. Mix with freshly sliced peppers and seasoned with herbs, such as a small amount of thyme and sage, then bake at 350 degrees in a casserole dish for 30 minutes if starting with a raw squash, or 15 minutes if starting with leftover, already-baked squash . This can also be a meal if topped with a light dusting of Parmesan cheese, or with homemade sausage added.
Toasted Pumpkin Bread with Sauces
Perhaps you have an extra loaf of pumpkin bread and don't want it to go stale. Turn it into biscotti-like toasted slices, and serve with toppings as either an appetizer or a dessert. Slice the bread into 1/2-inch slices, and toast at 150-175 degrees for 30-40 minutes, or until dry and crisp. Serve arranged on a plate, with both sweet and savory dipping sauces. This also works well with other seasonal breads that are not too sweet, such as zucchini bread.
Roasted Chestnut and Goat Cheese Salad
Salads of greens, goat cheese, dried fruit and walnuts have become popular options at many restaurants. Make your own version at home, substituting roasted chestnuts for walnuts. For more seasonal flair and color, add sliced pears and apples with the peel on, as well as toasted pumpkin seeds.
The seeds are the hottest part of any chili pepper.
Green chili peppers, the partially-ripened pods of the capsicum plant, are a common ingredient in Asian and Latin American cuisines. They usually are not as hot as red chili peppers, which they resemble in size and shape. Smaller peppers are generally hotter than larger ones. If you do not plan to use green peppers, it is important to consider the role they play in the recipe you plan to prepare. An ideal substitute should provide many of the same qualities of green chili.
Milder Substitutions
The heat of a green chili pepper may drive away those sensitive to spicy foods. To make a milder version of your recipe, substitute a sweet pepper -- such as a bell pepper -- for the green chili. While any kind will suffice, a green bell pepper will maintain the intended color of your dish. If you would like to add a small amount of heat, you may choose to supplement a sweet pepper with spicy chili powder.
Other Chili Substitutions
Many recipes call for particular types of green chili pepper, such as as Thai chile peppers, serrano peppers, New Mexico peppers, or poblano peppers. In her spicy vegetarian cookbook "Jump Up and Kiss Me," Jennifer Trainer Thompson offers a number of substitutions for specific peppers that are close in flavor to other peppers. She suggests substiting serranos -- or tepins -- for Thai peppers, and jalapeño or half of a seeded habanero for serranos.
Quick Substitutions
If you don't have green chili peppers on hand, or simply lack the time to chop them, you may choose to use chili powder, cayenne pepper, or crushed red pepper in order to add heat to your dish. These powders are generally made of more mature hot red peppers that are dried in the sun and then either crushed or ground. They may be added at the same time as the other spices or when the dish is done to taste.
Tags: green chili, chili pepper, chili peppers, bell pepper, chili powder
When your hot pepper plants are thriving and the pepper harvest is beginning, your thoughts may turn to making your own smoked hot peppers (chipotles). If you have a bag of mesquite chips, a charcoal grill and an afternoon to devote to tending your smoking operation, you will soon have a delicious supply of smoked hot peppers to last throughout the year. Even if you do not grow your own hot pepper plants, it is worth purchasing hot jalapeño peppers at the store for smoking.
Instructions
1. Soak the wood chips in water for approximately one hour. The easiest way to do this is to open the plastic bag at one end and fill it with water. Set the bag so the water will not escape and allow the wood chips to soak while the charcoal heats.
2. Place two charcoal briquettes into the steel baking pan and light them. Allow the charcoal to burn until the briquettes are sufficiently hot all the way through.
3. Add soaked wood chips around the charcoal briquettes in the steel baking pan. Start by adding one or two handfuls. The wood chips should start to smoke immediately.
4. Place the steel baking pan in the bottom of the grill and place the grilling rack over the baking pan.
5. Cut off the tops of the peppers and make slits down one side of the peppers to open them. Place the open peppers onto the rack and close the grill.
6. Watch the grill to make sure the wood chips continue to smoke. Add more wood chips to keep them smoking. Add additional charcoal if the charcoal burns out. Do not have more than two charcoal briquettes burning at one time, however: the goal is not heat--it is smoke from the wood chips.
7. Allow the peppers to smoke for between four and five hours. Remove the smoked peppers after the time elapses.
8. Place the smoked peppers in a single layer on a baking sheet and bake at the lowest oven temperature for approximately 12 hours.
9. Remove the peppers from the oven and cool them completely. Place the dried, smoked peppers in a sealed container or plastic bag. Store the peppers at room temperature for up to one year.
A roux is a cooked mixture of flour and a cooking fat, like vegetable oil, that is used to thicken sauces and gravies.
Instructions
1. Pour about ? c. of the oil in a small sturdy pan and place it over medium-low heat.
2. When the oil is warm but not too hot, start stirring in flour with the wooden spoon until the mixture is thick - about the texture of wet concrete or plaster of Paris. Add more oil or flour until it's right.
3. Stir continually with the wooden spoon over the heat so the roux cooks. The flour will gradually begin to brown. The roux can be used when the flour is light golden in color. The darker you cook the roux, the more flavor it will add to the sauce. Don't cook it past a mahogany color, though.
4. Transfer the roux to another container to cool.
5. Store roux in the refrigerator for a week, or freeze it in tablespoon-size wafers.
6. To thicken a sauce with roux, let it cool so it won't splatter and whisk it in to your boiling sauce base, like broth or pan drippings.
7. Lower the heat to a simmer and continue to whisk until all the roux has been absorbed.
8. Simmer for at least 20 minutes to allow it the sauce to thicken and become smooth.
Tags: with wooden, with wooden spoon, wooden spoon
Wine and cheese baskets are a great gift idea for friends, family and business associates. All too often, choosing a gift is a difficult task, particularly when you don't know the preferences of the person receiving the gift. However, wine and cheese gift baskets can be enjoyed by almost everyone and are useful even for those who don't eat cheese or drink wine, as the contents can be easily shared or served at parties or other gatherings.
Types
There are many different types of wine and cheese gift baskets. Retailers capitalize on holidays, congratulatory themes and more to market event-specific baskets to consumers. For example, winecountrygiftbaskets.com offers "Get Well" baskets that include chicken soup mix, "Sympathy" baskets that are adorned with flowers and even "Breakfast in Bed" baskets with pancake mix and syrup. Cheeseandwine.com allows customers to tailor their gifts according to the wine preferences of the person receiving the gift, offering port, dessert wine and champagne baskets.
Features
Obviously, wine and cheese gift baskets contain wine and cheese, but most usually contain other elements. Crackers, olives, nuts, chocolates, cheese knives, platters, cured meats and condiments are typical, but baskets often include things like coffee, tea, fruit, cakes, cookies and even spa items like bubble bath and loofahs. With so many interesting components, there are truly baskets for every occasion.
Size
Wine and cheese gift baskets come in a variety of sizes to fit every budget. Baskets with a single bottle of wine and just one or two cheeses are the perfect size for a single gift recipient, whereas a jumbo basket with several wines and cheeses and lots of crackers, nuts and other snacks is more appropriate as a gift to an entire office or department. Make sure whatever basket you choose has enough components so that each person can claim something, especially if the basket is going to an office or other location where it will likely be split among several recipients rather than consumed by the group all at once.
Benefits
Wine and cheese gift baskets are a perfect present to the person who "has everything." Also, since chocolate and other candy are popular gifts, a wine and cheese basket is a good contrast and offers something for those who don't eat sugar or sweets.
Considerations
Before sending a wine and cheese basket as a gift, check your state laws regarding the mailing of alcohol. Some states do not allow wine or other alcoholic beverages to be shipped into or out of the state. Also, both purchaser and recipient must be at least 21 years old to give or receive a wine and cheese gift basket.
Tags: cheese gift baskets, gift baskets, cheese gift, wine cheese, baskets that, cheese basket, cheese gift
Oats are an important grain crop in the United States.
Oats and barley are both cereal grains grown around the world. Both are cultivated for human and livestock consumption but differ in planting, uses and nutritional value. The Latin name for oats is Avena sativa. Barley is Hordeum vulgare in Latin. Most oats grown in the U.S. are used for livestock, whereas 25 percent of barley grown in this country is used for beer production.
Nutritional Value
Oats are a good source of protein and minerals. One cup contains 68 percent of the recommended daily allowance of manganese, 27 percent of selenium and 18 percent of thiamine and dietary fiber. A cup of barley provides 54 percent of the recommended daily value of dietary fiber, 52 percent of selenium and more than 30 percent of copper and manganese.
Cultivation
Oats grow in a variety of soil types, usually in cool, moist climates. Barley is one of the earliest known cultivated grains and is grown the world over, including in regions where other cereal grains do not thrive due to altitude, lack of moisture or other climate conditions. There is even a variety that will grow in the Arctic Circle. Barley is a staple in Tibet, where it is called tsampa and used much like North Americans use wheat. Oats are grown in all of the continental states.
Human Consumption
Rolled oats are a common and nutritious breakfast cereal and are also used in baking. Barley flakes are also used as cereal, though barley is more often used in pearl form in soups and stews. Several varieties of barley, each with distinct characteristics, are cultivated to make beer. About 25 percent of barley grown in the U.S. is used for malting. Eighty percent of the malted barley is used for beer, with 14 percent used for distilled alcohol products and 6 percent for malt syrup, malted milk and breakfast foods. Less than 5 percent of oat production in the U.S. is used for human food.
Livestock Feed
Oats can be fed to animals, stalk and all. Livestock will eat barley but prefer other grains due to the barley hulls. Poultry will eat either grain, though it is best to sprout barley first for this use. Oats are also grown for use as animal bedding straw. Most oats grown in the U.S. are used for livestock feed. About half of the barley grown in the U.S. is used for livestock feed.
Small Scale Production
Hulling oats is impractical on a small scale. Commercial producers roast the grain at 180 degrees and mill it using a centrifugal process that does not crush the grain. Barley can be hulled in a kitchen blender.
Tags: grown used, barley grown, grown used livestock, used livestock, also used, barley grown used
Curing and smoking a ham adds richness in both flavor and color.
Curing and smoking of hams began when pioneers faced the trouble of keeping their meat from spoiling. Today we cure and smoke ham for the love of the taste! Traditional curing must be completed during the colder months of the year when temperatures have reached 35 to 38 degrees Fahrenheit. However, you can cure ham any time of the year with the assistance of a walk-in cooler or spare refrigerator. Once the curing process is complete, the ham can be smoked for additional flavor. The smoked flavor will depend largely upon the medium you use for smoking.
Instructions
1. Mix 4 pounds of salt and 1 1/2 pounds of white or light brown granulated sugar with a large mixing spoon. Optionally, you can also add 3 ounces of food-grade saltpeter, which can be purchased from drug stores. If using saltpeter, mix to ensure it is spread evenly. You will need 1 1/4 to 1 1/2 ounce of curing mixture per pound of ham.
2. Cut an opening near the bone of the hock end and forcing three tablespoons of cure into the opening. The hock end is the end that was closest to the buttock of the pig. This is necessary to decrease the chance of the bone going sour or spoiling.
3. Rub all of the skin and the cut side of the ham with the cure mixture and carefully place the ham in a stockinette. Stockinettes are mesh sacks made of polyester and cotton blends and can be purchased at meat specialty stores, through online retailers and sometimes at fabric stores.
4. Place the ham in a clean burlap bag if hanging in the garage or from a tree to cure. The burlap will help keep insects and pests away.
5. Hang the ham in a walk-in cooler, empty refrigerator, garage or from a tree. Ensure that the temperature is about 33 to 35 degrees. Do not let the ham freeze. The ham must cure for about 2 days per pound.
6. Scrub the meat with a clean, stiff brush and cool water to remove excess salt and bring out a brighter color when smoking. Allow the ham to dry overnight in a moderate to cool dry room away from insects and other pests.
7. Hang the ham in a smokehouse or place it in a smoker.
8. Build a fire under the ham with your favorite smoked flavors such as oak wood, pecan, apple or hickory. Do not allow the flames to touch the ham. Keep the smoke temperature between 80 and 90 degrees Fahrenheit. Open the ventilator for the first day and close it on the second day of smoking. Check frequently to ensure the smoke is still billowing. Add more wood or smoke source to the fire as needed. After 48 hours the ham should be completely smoked and ready for consumption.
Tags: Curing smoking, degrees Fahrenheit, from tree, garage from, garage from tree, walk-in cooler
Chutneys are sauces and preserves that fill many of the same niches in East Indian and Middle Eastern cuisine as those filled by salsas, condiments, pickles and preserves in Western cuisine. Coriander chutney, more commonly known as cilantro chutney due to the fact that it's made from fresh leaf cilantro rather than from the seed, which is more commonly known as coriander, is a common fresh chutney. It is popular in the East and becoming popular in the West for its versatility, ease of production and bright, fresh taste.
Chutneys
Chutneys are an incredibly wide array of condiments used as accent and contrast flavors in combination with larger primary dishes. They range from fresh chutneys made from raw ingredients chopped and combined with souring agents such as vinegar or lime juice, to true pickles, to sweet-sour jam-like preserves. The unifying element that groups them all together is their use as seasoning and contrasting flavors rather than as full dishes in their own right. Used much like pickles or ketchup in the West, or pickled ginger and wasabi at a sushi bar, the flavors, colors and textures of chutneys are intended to provide a counterpoint to a dish, rather than claim center stage themselves.
Coriander Chutney
Coriander chutney is a fresh chutney made from raw ingredients, primarily from fresh green cilantro -- the more common name of the fresh herb also known as coriander in seed form. Easily assembled, it uses commonplace elements to produce a bright, fresh and often fiery sauce used on any number of dishes. Whether used simply as a dip for fresh breads and papad (crisp lentil-flour wafers) or as a sauce on roasted meats, cilantro chutney is a reliable and popular condiment in Indian cooking. Often presented in Indian restaurants in the United States as one of the two most common chutneys automatically offered on the table, much as salt and pepper in any Western restaurant, cilantro chutney is one of a small handful of chutneys automatically recognized by a substantial number of Western diners.
Common Ingredients
There are many recipes for cilantro chutneys: as a simple and popular food item many Indian homes have their own family version, similar to but not always identical to those of friends and neighbors. There are common elements found in most cilantro chutneys, however. There is likely to be a souring agent as a base: a mild vinegar or a sharp citrus juice such as lime or lemon. There will be finely chopped or even pureed cilantro, which may include cilantro roots which are often included in Indian cuisine as a seasoning agent. Chilis are another common ingredient, chosen to add a desired level of fire and flavor. There are many chilis that might suit, from Thai bird chilis to fruity Scotch bonnets to serranos. The amount used is optional and entirely dependent on the tastes of those eating. Additional ingredients can include green onion, ginger, mango powder, cumin seed and coriander seed. Remember that this dish is a versatile home product, with no one "right" version.
Traditional Uses
The uses for coriander chutney are many and varied. In Indian cuisine, the chutney can be dolloped into cucumber raita salads at table to adapt the seasoning. It can be spooned onto plain rice to liven an otherwise bland dish. Nan (slightly raised flat breads) can be dipped, as can papad, or puris or other breads or crackers. Vegetables can be dipped into cilantro chutneys like crudites in dip in Western cuisine. One of the most popular uses in Westernized restaurants, however, is as a sauce over roasted or grilled meats.
Western Experimentation
As Westerners have discovered the versatility of coriander chutney they've begun extending the possibilities, and no doubt will do so further as this simple but flavorful sauce finds fans. It makes a superb dip for anything from breads and raw vegetables as part of a party snack buffet. Used as a marinade for meats, it provides a fine alternative to pestos, salsas and citrus marinades. Cilantro chutney drizzled on a firm bread such as a French baguette is a brilliant alternative to Italian oil and vinegar, especially when paired with simple meat cold cuts rather than more heavily preserved and seasoned sausage and salami-style charcuterie. Cilantro chutney offers a bright variant as salad dressing or as a dressing for fruits. The rich, sweet-spicy flavor provides a superb contrast to the sweetness of ripe fruits that can delight those who enjoy the flavor of fresh cilantro. However just as in Indian restaurants, one of the best uses of all for cilantro chutney is as a sauce for roasted and grilled meats. Whether spooned generously over carved London broil, offered along side sliced leg of lamb, or presented as a small cup of dipping sauce with grilled shrimp, cilantro chutney offers chefs and hosts a memorable and flexible condiment unlike anything else, but still familiar enough in style and intent to leave conservative diners unruffled.
Tags: cilantro chutney, rather than, cilantro chutneys, from fresh, made from, bright fresh, chutney offers
Japanese cuisine is becoming increasingly popular in the West. Sushi, sashimi and California rolls are some of the most widely known and loved Japanese dishes outside of Japan. With a little know how, you can make your own delicious and healthy California rolls with the rice on the outside. These inside out California rolls are great for entertaining and taste just as good as regular California rolls.
Instructions
1. Lay your bamboo sushi mat down on the counter or workspace and cover it with plastic wrap.
2. Take a large handful of cooked sushi rice, which is sticky short-grained rice, and shape it into a log.
3. Place a piece of seaweed, or nori, on the bamboo sushi mat. Make sure that you place the dull side down.
4. Lay your rice log on top of the seaweed. Flatten the rice out evenly on top of the seaweed so that the rice covers the entire sheet of seaweed.
5. Sprinkle a small amount of sesame seeds on top of the sheet of seaweed and rice.
6. Flip over the sheet of rice and seaweed so that the seaweed is now facing up and the rice is now directly touching the plastic wrap covered bamboo mat.
7. Line up thin slices of avocado lengthwise on the seaweed mat. Put the slices from one end to the other directly down the center of the sheet.
8. Put your crab sticks directly on top of your avocado slices and slices of cucumber next to the avocado slices.
9. Pull one side of the seaweed and rice sheet over the top of the ingredients you've added and roll it over.
10. Surround the roll with the bamboo mat, and press down firmly to make the roll stick together.
11. Cut the roll into sections. You can make the sections approximately one inch long.
Tags: California rolls, avocado slices, bamboo sushi, plastic wrap, rice seaweed, seaweed rice, seaweed that
Duck meat has a rich flavor, similar to a pungent dark meat chicken, with an oily consistency. However, if you prepare it incorrectly, the resulting meat will be chewy, with an unpleasant taste. While you can cook individual cuts, a whole duck will best retain its flavor and moisture. Slow-roasted duck will have succulent meat and requires minimal preparatory effort. To slow-roast duck, allow for approximately four hours of baking time. This recipe is for two whole, slow-roasted ducks.
Instructions
1. Preheat an oven to 500 degrees Fahrenheit.
2. Combine the salt and pepper in a small bowl. Rub the exterior and interior of each duck with a thin coating of the mixture.
3. Puncture the skin of each duck 30 times with a thin knife. Take care not to puncture the flesh beneath the skin.
4. Place one neck, one sprig fresh thyme, five cloves garlic, eight shallot halves and 2 tbsp. fennel seeds within the cavity of each duck. Tie the legs of each duck together loosely with a length of kitchen twine.
5. Place the ducks into a large roasting pan, breast side up, and cover loosely with a sheet of aluminum foil. Roast for 15 minutes and reduce heat to 300 degrees Fahrenheit. Continue to roast for an additional 15 minutes.
6. Baste each duck with the juices and fat from the pan, and continue to bake for three hours. Repeat the basting process every 30 minutes.
7. Add the olives to the pan and continue to roast for 30 minutes. Remove the pan from the oven and place the ducks on a cutting board.
8. Pour the juices and olives from the pan into a blender. Add the lemon zest and juice. Pulse the blender on high until the ingredients form a smooth sauce.
9. Remove the vegetables and necks from the cavities of the ducks. Place the ducks on a serving platter and arrange the vegetables around each one. Slice and serve with assorted veggies. Drizzle the sauce from the blender over each plate before serving.
Tags: each duck, degrees Fahrenheit, duck will, duck with, each duck with, loosely with
Proteins, composed of amino acids, are a key part of a healthy diet. Proteins can be found in many different types of foods, but in America, they are closely associated with meat. However, there are many questions about fat and protein levels in meat and other animal-sourced foods. This article will help you choose foods that meet your protein needs while maintaining overall health.
Legumes
Legumes,often low in fat and calories, include baked beans, lentils, baked falafel, a serving of natural peanut butter and hummus.
Tofu and Tempeh
Tofu contains little fat and 10 grams of protein per serving, while tempeh, though higher in fat, provides 31 grams of protein per serving.
Vegetables
Protein can come in surprising packages, such as asparagus, cauliflower, broccoli, Brussels sprouts and watercress, as well as okra, sweetcorn and tomatoes.
Baked goods
Many baked goods, such as bagels and crackers, contain high amounts of protein - usually eight to 10 grams. Be careful to select low-calorie, low-fat options to get full health benefits.
Nuts and seeds
Foods like almonds, cashews, and sunflower seeds are very high in protein, but are nutritionally dense, so eat small (and unsalted) servings for a big protein boost.
Dairy products
Low-fat milk, Parmesan cheese, and yogurt are all healthy options for getting protein. Dairy products are high in fat and calories, and should be consumed in moderation.
Guidelines
According to the Centers for Disease Control, adult males should get 56 grams of protein every day, while adult females should consume 46 grams.
Tags: grams protein, Dairy products, grams protein serving, protein serving