Monkey bread is great for breakfast, snack-time or dessert. The name implies that monkey bread has something to do with a furry creature who swings from limb to limb with a banana in his hand. You'll soon discover the only monkey business is figuring out get some more.
Instructions
1. Preheat your oven to 375 degrees.
2. Mix the sugar and 1 tbsp. ground cinnamon together in a mixing bowl.
3. Cut each biscuit into quarters, then roll these quarters in the sugar and cinnamon mixture.
4. Layer the sugar- and cinnamon-coated biscuit pieces, along with pecans and raisins (optional), in a well-greased bundt pan. Put aside.
5. Put the brown sugar, butter, remaining 1 tbsp. of ground cinnamon and vanilla extract into a saucepan. After bringing the mixture to a boil, cook for 1 minute.
6. Remove the saucepan from the stove and pour the mixture over the biscuits and pecan pieces in the bundt pan.
7. Place bundt pan in the preheated oven and cook for 25 to 30 minutes. Let stand in the pan for 10 minutes.
8. Invert the pan of monkey bread onto a serving plate. Eat with your fingers (with plenty of napkins handy).
What is more classically American than a home-cooked meatloaf? Perhaps the pot it's cooked in? Classic cast iron cookware is preferred by many chefs for its durability and its ability to heat food evenly. Using a cast iron pot allows meatloaf to stews slowly, and the even cooking temperature helps prevent burning and uneven over-cooking, leaving you with a moist melt-in-your-mouth meatloaf. Any regular meatloaf recipe can be used in a cast iron.
Instructions
1. Preheat oven to 350 degrees Fahrenheit. While it is heating, sauté a large onion in the cast iron pot or skillet that you will be cooking the meat loaf in. Cook with butter or oil for three to five minutes. Remove from heat and set aside.
2. Mix together one pound of ground beef with ½ pound of ground pork (you can use all beef, or substitute turkey for the pork; play around with it), 1 cup of either fresh or dried bread crumbs (use rice or a gluten-free alternative stuffing mixture if you are cooking gluten-free), ½ cup of milk, 2 eggs, 2 teaspoons of Worcestershire sauce, 2 teaspoons of Dijon mustard, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of thyme and the cooked onions. Massage thoroughly with your hands until well mixed.
3. Form the meat into a football shape or a large round ball. Depending on the size of your cast iron pot (either oval casserole form or round skillet form), you will either shape it into an oval or a ball. The pot must have a lid; if it does not, you can create one with aluminum foil. Cook the meatloaf in the same pot you prepared the onions in.
4. Cook the meatloaf in the pot for about an hour. After 20 minutes, drizzle a mixture of ½ cup of ketchup, 4 teaspoons of brown sugar and 2 teaspoons of vinegar over the loaf, and cook for the remainder 40 minutes. The inside temperature of the loaf should be 160 degrees Fahrenheit.
5. Serve with mashed potatoes, gravy, corn, salad or green beans and crispy bread rolls. Meat loaf keeps well for two to three days in the refrigerator, so plan on making quite a few meat loaf sandwiches for the next couple of days.
Sirloin steaks are prized and enjoyed for their flavor and relative leanness. Few people, however, know that the sirloin tip-located just below the standard sirloin-can provide as much flavor, but at a fraction of the cost of the full sirloin. Like the sirloin itself, the tip can be enjoyed as a beef roast, or it can be cut into lean steaks. The following steps will demonstrate the techniques for cutting sirloin tip steaks from the sirloin roast.
Instructions
1. Chill the entire sirloin roast. Meat will be much easier to work with if chilled. Place the roast in a freezer or very cold refrigerator, removing it just before any freezing begins. Begin cutting and trimming the roast immediately after removing it from the freezer.
2. Cut the triangular portion from the sirloin roast. Sirloin roasts possess one section that is unmistakably long and triangular in shape. This is the sirloin tip. Exactly where you cut the tip and how far up the sirloin roast you go is up to you.
3. Trim any fat or other unwanted material from the roast. Sirloin roasts are known to be relatively low in fat content, but there will be some fat that you'll want to remove, as well as some membranes. Use a sharpened butcher's knife to remove these excess materials.
4. Cut the sirloin tip roast into smaller steaks if desired. Sirloin tip roasts can be kept whole and prepared as a roast-slow-cooked in an oven or crock-pot, for example. Many people, however, like to enjoy the sirloin tip as a steak. Steaks should be cut to a thickness in accordance with how they'll be cooked. A thick steak will need to be cooked longer and at a lower temperature. Cut steaks a bit thinner if you'll be serving them rare, as these won't need as much cook time.
5. Store the sirloin tip roast and any steaks that you have cut from it. Wrap whole sirloin tip roasts in butcher's paper and mark with the date and contents of the package. If you have cut the roast into steaks, wrap each steak separately in butcher's paper, marking each steak's packaging, then pack the separately wrapped steaks into one bundle. Store packages in the freezer for several months, or in your refrigerator for a few days.
Tags: sirloin roast, roast into, butcher paper, each steak, from sirloin, from sirloin roast, people however
Avocados, the primary ingredient in guacamole dip, turn brown when exposed to air. Guacamole usually is served immediately after it's prepared to prevent unattractive discoloration. Making the dip ahead of time or storing the leftovers requires proper packaging to prevent browning. Adding an acid to the recipe helps slow down browning, but it cannot halt it completely unless the right storage technique is used.
Instructions
1. Mix lime or lemon juice with the guacamole if the recipe doesn't already include lime or lemon juice. The ascorbic acid in the juice helps prevent browning during storage.
2. Place the guacamole in a bowl. Smooth the surface of the guacamole with the back of a spoon so the top surface is flat.
3. Lay a sheet of plastic storage film over the top of the guacamole. Press the film onto the surface of the dip so no air is trapped between the film and guacamole.
4. Wrap the bowl with a second sheet of plastic wrap. Seal the wrap completely around the bowl.
5. Store the wrapped guacamole in the refrigerator for up to two days. Stir the dip before serving.
Spanish cooking might require a little searching through the cupboards for the correct tools.
The tools used for Spanish cooking do not need to be expensive. Most food from this country can be created using tools found in most kitchens, however some specialized dishes require specialized pans or materials to make the food taste authentic.
Paella Pan
A paella pan is a large, round dish that should be large enough to cook for the whole family. Paella is a Spanish dish made with a variety of proteins including mussels, shrimp, clams and lobster, and served over rice. Generally, a paella pan is made from polished carbon steel, however it can be made from nonstick materials, copper or enameled steel. Whatever a paella pan is made from, it should be able to cook on a barbecue, open fire, a burner or in the oven.
Cazuelas
Every Spanish kitchen is equipped with at least one, but usually many cazuelas. A cazuela is a glazed terracotta dish. The size can vary from 4 inches to a foot in diameter. A cazuela is used to cook and serve tapas, roast vegetables, empanadas and a variety of other dishes. The first time a cazuela is used, soak it overnight and heat it slowly to the correct cooking temperature.
Plancha
A plancha is a cast iron hotplate. Planchas are ridged on one side and smooth on the other. These pans can be used to cook proteins because a pancha keeps the food moist by cooking the proteins quickly. Panchas have handles on the sides, so you can take them from the cooking surface to the dining table.
Pucheros
Pucheros are another terracotta dish. These dishes are deep and are used for cooking and serving soups and stews. A puchero will help keep the liquids in soups and stews from evaporating while cooking.
Tags: made from, cazuela used, paella made, paella made from, soups stews, Spanish cooking
Diabetics must watch their diets, so meal planning is essential to assure that food choices are well balanced. The diabetic can eat many types of food. The key to meal planning is variety and moderation. Diabetics need carbohydrates, protein and fats. They also need to eat at least three meals and possible snacks throughout the day.
Carbohydrates
Carbohydrates supply needed energy. A diabetic should eat approximately 150 grams of carbohydrates a day depending upon a dietitian's recommendations. A slice of bread contains 15 grams of carbohydrates.
Protein
Protein should be limited to 6 ounces a day. Choose lean meats and plenty of fish or poultry.
Fat
Limit fat intake to no more than 1 gram of saturated fat per serving and no more than 3 grams of total fat per serving.
Vegetables and Fruits
Eat at least five servings of vegetables and fruit. A serving is one-half a cup of vegetables or fruit or a small piece of fruit.
Dairy
Try to eat three servings of dairy a day. One serving of dairy is 1 cup of milk or 6 ounces of yogurt.
Tags: Diabetic Diet, Diabetic Diet Meal, Diet Meal, Diet Meal Planning, grams carbohydrates, meal planning, more than
Go back to the time of an ancient civilization with a cup of spicy, aromatic Mayan hot chocolate. The Mayan people believed that cocoa was a sacred drink and used it in many religious ceremonies. They brewed the cocoa with a combination of pungent spices and drank it unsweetened. Enjoy your own hot cup of Mayan hot chocolate.
Instructions
1. Heat the milk in a double boiler on stove top over medium-low heat.
2. Sift the cocoa powder and the flour together and slowly stir in enough hot milk to make a paste.
3. Add the remaining spices to the paste and stir the entire mixture into the hot milk in the double boiler. To keep the mixture from burning, stir constantly.
4. Stir in a little corn starch if you want thicker hot chocolate. Add a bit at a time until the hot chocolate is the desired consistency.
5. Scoop the cloves and cinnamon off of the top with a slotted spoon. Add the vanilla extract and powdered sugar.
Before buying wine online, make sure you can have it shipped to your home.
There are no uniform laws regarding wine shipment within the United States. Each state has the right to regulate the sale and shipment of wine to and within the state, though as the Wine Institute explains, "states must extend equal privileges to in-state and out-of-state wineries." Before shipping wine, it is important to know who is eligible to ship wine and where it can be shipped.
International Shipping
FedEx explains that only licensed entities, not individuals, are able ship wine internationally. Recipients located in the United States must have a basic importer or wholesaler permit from the U.S. Department of Treasury, Alcohol and Tobacco Tax and Trade Bureau, and in most cases, a state license as well. When exporting wine, the same conditions apply, and the shipper must be aware of all regulations in the country to which he is shipping the wine. Wine being shipped internationally to consumers is only shipped to countries where direct to consumer shipment is allowed. Holding a state license is sufficient to ship wine to consumers in approved countries.
State-to-State
The Wine Institute explains the each state has its own laws that regulate winery-to-consumer wine shipment. The majority of states and Washington D.C. allow for limited direct shipment of wine to a consumer's home. Alabama, Arkansas, Delaware, Kentucky, Maryland, Massachusetts, Mississippi, Montana, North Dakota, Oklahoma, Pennsylvania, South Dakota and Utah all prohibit the direct shipping of wine to consumers. New Mexico is the only state using reciprocity for direct to consumer shipments. All states that allow limited direct to consumer shipments have specific guidelines on the amount of wine that can be shipped to consumers, according to My Wine Direct. These limits specify the number of bottles or liters that can be shipped each month or each year and vary by state. In addition, some states who allow direct to consumer shipment have dry areas where consumer shipment is not available.
Other Regulations
The Wine Institute explains that private individuals are not allowed to ship wine, as the United States Postal Service does not deliver any wine, and most major shipping companies have policies that only grant shipping privileges to wineries and licensed alcohol retailers. In addition, most states have laws that restrict wine shipments from individuals from entering the state. Wine shipments are required to meet packing restrictions, including having a special label, explaining that a person over 21 must sign for the shipment under any and all circumstances.
Tags: direct consumer, ship wine, consumer shipment, Institute explains, shipping wine
American's eat an average of 60 pounds of beef every year. While beef is great when cooked, raw meat often has a variety of bacteria lurking on its surface that can be dangerous to your health if ingested. Escherichia coli, salmonella and staphylococcus aureus don't sound nice-and they're not. So make an effort to handle raw meat safely and protect your family from illness.
Instructions
1. Separate raw meat from food that will be eaten uncooked. Keep meat wrapped in plastic or in a sealed container on a low shelf in the refrigerator to stop bacteria-infected juices from dripping on other foods.
2. Keep raw meat refrigerated. Bacteria multiply at temperatures above 40 degrees F.
3. Designate specific platters, cutting boards and utensils for raw meat only. Harmful bacteria often live on the surface of raw meat, so putting other food on the same surfaces can cause these foods to be contaminated with bacteria.
4. Wash your hands well before and after handling meat. Lather with warm water and soap for at least 20 seconds.
5. Clean all work surfaces after contact with raw meat. Use hot, soapy water, or try a mixture of 1 tbsp. of unscented, liquid chlorine bleach dissolved in 1 gallon of water.
6. Replace your designated raw meat cutting board when it develops cuts and grooves that are difficult to clean.
Chili lovers all have their favorite chili recipes. Some like it spicy while others like a milder version. There are even vegetarian chili recipes for people who don't eat meat. Most chili recipes have the same ingredients in common: beef, tomatoes, onions, and chili seasoning. The variations in chili come from adding different spices or sauces to make it hot or tangy.
Ingredients and Proportions
Most chili recipes use about 2 pounds of ground chuck. You may not want to make a whole pot of chili for hot dogs, so start with a half pound of ground chuck to make enough chili to spoon over six hot dogs. Chop all of the ingredients finely and cook them over medium heat until they're done. Some hot dog chili recipes contain beans while others are just a sauce. To add beans to a small recipe, use canned pinto beans and mix a handful into the pan while the other ingredients are cooking.
Seasoning Chili
Some hot dog chili recipes use prepared sauces for seasoning while others create the same flavors with other ingredients. The simplest way to make chili uses ketchup or tomato sauce instead of fresh tomatoes, while other recipes call for prepared steak sauce or barbecue sauce. All of these variations are a matter of taste. You can create similar flavors by using fresh tomatoes and vinegar, mustard, or a very small amount of molasses or brown sugar. Adding other spices, like black pepper, celery seed, cayenne, and mustard powde,r will make the chili's flavor spicier and more complex, and cooking time is only increased by a few minutes.
Cooking Chili
Cooking times for chili vary greatly, but both slow-cooked and fast-cooked chili are easy to make and they need about 15 minutes of prep time. If you're making a fast chili recipe to use for hot dog topping, cook it in a saucepan for 10 to 15 minutes until everything is well-mixed and cooked through. To make a larger amount of chili, consider a slow-cooked method. Slow-cooked chili ingredients are usually sauteed together at a higher heat to soften the vegetables and brown the meat, then stewed for up to two hours at a low heat in a slow-cooker or Dutch oven. Slow cooked chili will taste richer than fast chili because the spices will be released and mellowed in the heat, but the fast recipes will be on your table in about half an hour.
Tags: chili recipes, while others, fast chili, fresh tomatoes, ground chuck, make chili
Cooking shrimp in the shell helps the shrimp stay flavorful.
Almost any classic New Orleans restaurant has barbecue shrimp on their menu, a popular dish native to the area. Barbecue shrimp is not just shrimp thrown on a grill and slathered in sauce. Traditional barbecue shrimp is unpeeled shrimp cooked and served in a spicy homemade barbecue sauce with crusty bread on the side. Eating barbecue shrimp can be messy and bibs are often served at restaurants. Whether you make it at home or you eat it out, follow a few simple steps for easy peeling of the shrimp.
Instructions
1. Allow the hot barbecue shrimp to cool slightly before handling. Typically barbecue shrimp will be served piping hot.
2. Grab a shrimp by the tail and with one hand and twist the head off with the other hand. Suck the juices out of the head if you would like.
3. Rip off the legs which holds the shell together. The rest of the shell should easily come off.
4. Pinch the shrimp above the tail to remove the tail shell. You can dip the tail shell into the barbecue sauce and suck out the sauce.
5. Dip the peeled shrimp in the barbecue sauce. Repeat the shelling process for all the other shrimp as you go.
Give a gift that incorporates the recipient's love of wine.
A 40th birthday is coming up soon for a friend, sibling, coworker, parent or spouse, and you're trying to think of a good gift. If he or she is fond of wine, give a gift that incorporates this hobby in a creative and unique way. Try a wine label gift idea.
Making Memories
Remove and frame wine bottle labels.
Turn wine labels into souvenirs. Collect labels from a very fancy or expensive bottle, or from some wine that you had on a trip to France, or from the first bottle popped at a wedding reception, housewarming or graduation. Then have them framed. Hanging on the wall, they will serve not only as art but also as pleasant reminders of the occasion. If you find that removing a label from a wine bottle is difficult to do without damaging it, buy a wine label remover, check with the manufacturer to see if the label can be sent to you or take a digital picture of the label.
Laughable Label
Fine a wine with a funny name.
Spend some time looking in package stores, grocery stores and online for wines with funny labels. There's Oops, Elephant on a Tightrope, Dead Arm, Frog's Piss, What the Dickens, Footbolt, Santa's Reserve, Sinister Hand, Vampire Merlot and Blasted Church, just to name a few. Or, make the gift even more comical by giving wine with a name that seemingly refers to the birthday boy or girl: Little Miss Dangerous, Fat Bastard, Middle Sister, Bitch, Arrogant or Mad Housewife.
Just for Them
A personalized bottle of wine is a fun gift idea.
Another fun gift idea is giving the person his or her very own wine bottle. There are several companies online that allow you to design custom wine labels. They have a wide selection of label designs available for you to choose from, and you can add other details such as the date of the recipient's 40th birthday, name and the occasion. You can order only the personalized label or have it put on a bottle of wine.
Tags: gift idea, wine bottle, 40th birthday, bottle wine, gift that, gift that incorporates
Fruits and vegetables should be incorporated into your diet every day and in every meal. Use a salad spinner to help clean the items in your salad.
Instructions
1. Chop your veggies and fruits before you use the salad spinner.
2. Take the strainer out of the salad spinner. This is the sieve like plastic contraption that the salad sits inside.
3. Put your chopped salad inside the strainer. Make sure you have all of your toppings and lettuce in the strainer, and try not to over pack it.
4. Run water over the salad inside the strainer until it is thoroughly washed.
5. Place the strainer back into the salad spinner. Make sure the lid is on tight.
6. Start the spinning motion of the salad spinner. Give it about 10 to 15 seconds so that the spinner removes any excess water from your salad. Transfer the salad to a plate or bowl. Now, you can put on any croutons, cheese or other toppings that don't need to be washed.
7. Store washed salad in the salad strainer for future meals. Use a salad spinner for immediate salad creations, or keep the washed salad in the refrigerator for 24 to 36 hours.
Cooking for two requires a good sense of shop for groceries and manage them once you get home since so much is sold in larger quantities. Always keep staples such as onions, potatoes, rice, tomato sauce, pasta and spices in your pantry. These ingredients will always be useful. Also look for ingredients from the Asian and Hispanic foods aisles, because cooking healthy and hearty is simple when preparing ethnic meals.
Chicken
Chicken often is sold in packages containing four breasts. This package can yield four healthy meals with proper planning. You can freeze three breasts and use one or prepare them all for separate meals.
First, take one breast, season it and broil it. Let it cool, and store it in the refrigerator. This breast can then be cut into small pieces for salads, such as chicken Caesar salad. The second breast can be cooked in a pan with a small can of spicy tomato sauce or green chili sauce. Cook in the sauce, then cool and store. This breast can then be shredded and made into burritos with black beans and cheese. Use the third for chicken curry. Select a curry paste and follow its directions. Usually potatoes and peas are added to a curry, which is then serve over rice. Finally, take the fourth breast and cook it in chicken broth. Add butter and cream or evaporated milk. Add Parmesan cheese, and let the mixture cook down until creamy. Serve this easy chicken alfredo over cooked pasta.
Meat
Ground beef (use the lowest fat percentage available, usually 3 percent) is a great way to make several meals for two. A pound of ground beef cooked and seasoned in a frying pan will make at least eight tacos. Add cheese, lettuce, green onions and sour cream. Look for beef that has been cut up for stew meat. Trim away any excess fat on the pieces, and cook it in oil in a large frying pan or wok. Add in some store-bought stir fry sauce, or any other Asian sauce that sounds good to you. Then add onions, broccoli, mushroom and any other vegetables you might like in a stir fry. Serve over rice. And while a roast can seem to be too large for two people, select a beef or pork loin roast and season and bake with potatoes, carrots and onions. After you have enjoyed the roast meal, take the leftover meat and shred or cut it into pieces. This roast can now be made into fajitas or soft tacos. Just flash cook the meat in a frying pan with oil and seasonings. Serve in tortillas with salsa and sour cream and/or guacamole.
Fish
There is a wide variety of fish available in stores, particularly white fish that is sold in fillets. Fish tends to be sold in smaller quantities than meat or chicken. Select two fillets and bake them in a lemon, caper and white wine sauce. Serve over pasta. Fish cakes also can be made without any breading. Just mix fish such as crab or haddock and add some spices, lemon juice and 1 tbsp. of mayonnaise. Lightly fry the cakes in a small amount of canola oil and serve with a salad.
Tags: breast then, cool store, made into, over rice, sour cream
Freezing cheese is an excellent way to keep it relatively fresh. Although most cheese loses its texture after being frozen, it tends to retain its flavor, making frozen cheese a fine ingredient for sauces and cooked dishes. Hard cheeses, such as gruyere, tend to fare better from freezing than other sorts of cheese and may continue to age slowly over time.
Instructions
1. Wrap your block of gruyere cheese with a thin layer of plastic wrap. Pull the wrap as tight as you can against the cheese. If the wrap clings well, create a strong seal. If it does not cling, use a piece of tape to make sure it stays closed.
2. Wrap the block of cheese a second time. This time, use two or three layers before sealing it up.
3. Place the wrapped cheese in a freezer bag. Push as much air out of the bag as you can. Roll the bag over to eliminate any excess space, then seal the bag. Ensure you have created an airtight seal.
4. Store your wrapped cheese in a freezer. To ensure the best flavor over time, try to keep the freezer just below freezing.
Tags: cheese freezer, over time, wrapped cheese, wrapped cheese freezer
Pairing wine with salad is much more popular now than in years past.
Pairing a great wine with salad is more practical than in years past. Today's salads are not bland palate cleansers of iceberg lettuce and limp vegetables. They are complex, hearty and robust main courses, and should be accompanied by an evenly-matched wine.
Chardonnay
Chardonnay is the most food-friendly of all the wines. It is usually dry, and comes in a wide variety of flavors, such as apple, tangerine and melon. This wine is best paired with Caprese, chef's or Cobb salads, which all have a distinct dressing.
Riesling
The Riesling, or Rhine Wine, is a dessert wine which varies in taste depending on where the grapes are grown. The best Rieslings are from California and Germany. Its sweet taste pairs well with salads that include chicken and Greek salads.
Pinot Grigio
Pinot Grigio is a dry wine, mostly made in Italy. Although the flavors vary, it has a mineral aroma and taste. This wine pairs well light meals that are a tad dense, such as a Cobb or Nicoise salad.
Sauvignon Blanc
Sauvignon Blanc is a very light wine that has pronounced herbal, olive and smoky essences. Its crispness cuts through heavier food flavors. It is best paired with Caprese, Nicoise, seafood, tabbouleh and pasta salads.
Tags: best paired, best paired with, paired with, paired with Caprese, pairs well
Banquet is a company that specializes in packaging easy-to-make dinners and snacks, both frozen and boxed. Banquet Homestyle Bakes are boxed dinners that serve four to five people. While there are different types of Banquet Homestyle Bake dinners, such as Turkey and Stuffing or Beef Stew and Biscuits, the instructions for preparing them are similar. The boxed dinners require nothing besides an oven and a baking dish.
Instructions
1. Preheat the oven to the temperature specified on the back of the box, usually 400 degrees Fahrenheit.
2. Mix the dry ingredients in the box with the amount of water indicated in the instructions, anywhere from 1/2 cup to 1 cup. Allow the mix to sit for three minutes to allow the dry food mix to fully absorb the water.
3. Pour the meat and vegetable cans into the baking dish and mix well. Pour the prepared dry mix on top of the meat and vegetable mixture in an even layer. If you have a Banquet Homestyle Bake that features biscuits in the dry mix, add the dough in golf-ball sized dollops over the meat and vegetables, spaced an inch apart.
4. Bake in the oven for the amount of time directed on the back of the box, usually 25-45 minutes. After it is done, allow the Banquet Homestyle Bake to sit for 10 more minutes.
There is a certain company that claims that no one can eat just one of their potato chips. This just reeks of arrogance and we all enjoy putting people in their place. Obviously it is difficult to just eat one potato chip otherwise they would not put it in their commercials and on their product. The human spirit can achieve amazing things when it is allowed to reach its full potential. Even you can eat just one potato chip.
Instructions
1. Use their arrogance as motivation. Anyone who tries to just eat one potato chip will need a great deal of motivation. If you are not properly motivated you, will just end up eating the whole bag. Remember how pompous the potato chip people are and force yourself to focus on the task at hand.
2. Grab the bag of potato chips. Now that your resolve is set and you are focused on the goal of eating just one potato chip the next step is to get the bag of chips. Some people may cheat and have a friend go and get one chip out of the bag, bring them the chip and then hide the rest of the bag. This may get you to only eat one potato chip, but it will only cheat you out of the chance to win a great victory for mankind.
3. Take just one chip. Make sure you do not grab a handful or grab a little broken chip. Grab a nice big chip that is shaped like a warped vinyl record.
4. Cram it in your mouth and chomp it down. Remember why you are doing this.
5. Video tape it for posterity. If you record your accomplishment for everyone to see it will give many other people hope. And of course if you fail, you can edit it to look like you only ate one potato chip.
Tags: just potato, just potato chip, potato chip, potato chip, chip will, only potato, potato chip will
Though it's now a staple gift for weddings and holidays, the fondue pot has humble origins. It was originally known as a "caquelon" in 18th century Switzerland and was the source of many communal meals during the Swiss winters. The traditional fondue pot is a large ceramic or clay vessel into which enough food can be placed to serve many people.
Heating and Cooking
The contents of a fondue pot (fatty solid foods such as chocolate or cheese or cooking wines or oils) are heated by the pot, which is usually placed over a heat source such as a flame or oven burner. The heat transfers to the pot, which then melts the solid foods without burning them or makes the liquids hot enough to cook other foods that are placed in the pot.
Types and Variations
Fondue pots that heat oils for cooking meats are typically made of iron, copper or other metals that retain heat better than ceramics. Traditional fondue pots typically rest on a holder that comes with a candle or other source of heat to keep the contents of the pot in a liquid state. An electric fondue pot needs no external source of heat once plugged into an outlet, and can keep its contents warm throughout the meal.
Serving
A fondue pot becomes the center of a group meal, as people put bread, meat or other foods on the end of a special fondue fork and stick it into the pot to cook or absorb its contents. The forks are usually specially treated to resist the heat coming from the fondue pot and its contents. Some special fondue pots are built into a fountain which streams melted chocolate for special occasions, such as weddings.
Tags: keep contents, other foods, solid foods, source heat, special fondue
Turn your whole sweet potatoes into healthy fries.
Everyone likes french fries, but they tend to be lacking in nutrition and fattening. Sweet potatoes, on the other hand, are loaded with vitamin A -- so much so that you would have to consume 16 cups of broccoli to get the same amount of vitamin A contained in a cup of diced sweet potatoes. They're also loaded with vitamin E, B vitamins and fiber. Bake some sweet potato fries in the oven for a healthy alternative to regular fries.
Instructions
1. Collect all of the ingredients you need to make potato fries. Preheat the oven to 400 degrees Fahrenheit.
2. Peel and julienne the sweet potatoes. Place them in a large bowl. Then drizzle olive oil and the salt of your choice all over your freshly cut sweet potatoes. Add some pepper to your taste.
3. Toss them around in the large mixing bowl to make sure that they are fully coated. Place all of the potato fries on an ungreased cookie sheet.
4. Bake your potato fries for about 35 minutes total. After 15 minutes, check on them and flip them for the perfect crispy taste.
Tags: potato fries, sweet potatoes, loaded with, loaded with vitamin, with vitamin
Table salt is not recommended for use in a neti pot.
A neti pot is a vessel used to irrigate the nasal passages with a warm saline solution. Insert the spout into one nostril as you lean sideways over a sink. Pour in the saltwater, which will flow out the other nostril.
Benefits
The process of nasal irrigation, also called jala neti, helps clear mucous, pollen, viruses and bacteria. Jala neti helps prevent colds, unclog sinuses, relieve headaches and enhance the senses of smell, hearing, vision and taste.
Ingredients
To make the saline solution, completely dissolve 1/4 tsp. pure sea salt into 8 oz. of warm water.
Salt
Use pure sea salt in your neti pot. Iodized salt, or table salt, may contain additives that irritate the nasal membranes. Rock salt also may cause irritation.
Water
The warm water should match body temperature, around 98 degrees F.
Fact
Blood, sweat and tears all contain salt, which has antibacterial properties.
Tags: neti helps, pure salt, saline solution, warm water
A chili cookoff pits your chili recipe against others for bragging rights of best chili. Make the day enjoyable as you match your table to the event and give guests a thorough sensory experience starting with their eyes as they see the display that sets their mouth to watering to the final experience of savoring your chili.
Table Linens
Set the mood by your choice of a table cloth to represent your theme. Give your table a Mexican flair as you cover it with a colorful striped serape or an authentic Mexican blanket. If following a Western theme, use a cowboy blanket or go for a table cloth with a print, such as cowboy boots, ropes or animals. Another option is a bright cloth with a pattern of the different types of chilies or bowls of chili.
Dishes
Continue with the chili theme as you pick a sombrero-shaped hat dish to hold your chips on the outer ring, while you fill the center with your homemade salsa. Place several chili-shaped dishes, or ones that have the chilies imprinted into their design, on the table to hold additional salsas and toppings, such as chopped onions, sour cream or shredded cheese. Finish the dishes with ones to hold the crackers and additional chips.
Paper Products
Create your own logo to represent your chili group or pick a theme for your your paper products. Bring the design into your paper products as you stamp it onto your taster paper bowls or taster cups for all to see. Carry the design into your napkins as you stencil it on or stamp it on the corner of the napkin. Place the design onto your menu and item place cards and display it prominently along the edge of the table or in a sign at one corner of the table.
Accessories
Add the final touches to the table as you wrap a strand of chili lights along the perimeter of the table and allow a strand of chili lights down each corner of the table. Twist streamers with the message, "chili cookoff" along the front of the table while a strand of ceramic chilies weave through the bowls on top of the table. Finish the design with a glass cowboy boot shaped container for a flower arrangement filled with cactus
Tags: your chili, chili cookoff, chili lights, cloth with, corner table
This article will help you identify sweetness in the wines you are tasting, the difference between risidual sugar and fruit and where the sweetness comes from.
Instructions
1. Understanding where the sweetness comes from. When wine is made, grapes are crushed and either taken away from the skins (for white wine) or left to macerate with the skins (for red wine). They are put into a vat of some kind and almost immediately the juice begins to ferment. The fermentation is a chemical reaction between the sugars in the grape juice and yeast. The yeast is either ambient, that is to say, in the air naturally or on the grape skins that the juice is macerating with, or the yeast can be added artificially. When the yeast comes in contact with sugar, it converts it to alcohol. Once all of the sugar has been converted, the yeast dies, falls to the bottom of the vat, and is "racked off," or removed. If the yeast somehow is unable to convert all of the sugars to alcohol, the wine will not be fermented to full dryness and some residual sugar will remain. Thus, we have sweet or semi-sweet wines.
2. Understanding the ways sweet wine is made. There are two main ways to stop the fermentation process on purpose in order to maintain a level of sweetness in a wine. The first is by killing the yeasts in the fermenting wine by adding alcohol to it. Yeasts cannot live in a liquid that is above a certain level of alcohol, so if a wine has fermented only half of its sugars to alcohol and a highly alcoholic liquid is introduced to the mix, the yeasts will die and the wine will maintain whatever sugars were left in the juice before fermentation. This process is called "fortifying wine" and it is used most commonly in the making of port. You can tell when a wine is fortified by looking at the alcohol content. If the content is above 17 percent or so, you can be sure that the wine is most likely very sweet and has been fortified. The second way to stop fermentation before all of the sugars have converted is by cooling the fermenting wine down to a temperature where the yeast cells can't work. When the temperature of a wine falls below a certain point, the yeast cells go into a hibernating state and stop converting sugars. At this point, the wine can be "fined," or strained for yeasts and impurities, and brought back up to temperature. The alcohol content on these wines are usually low. They are almost always below or around 10 percent, although some can be a little higher depending on the sweetness of the wine. Many traditional style German Rieslings are made this way.
3. Tasting the wines and understanding their purposes. When tasting a low alcohol wine that has some residual sugars in it, it is easy to dismiss it as a "beginners wine," or something made for the uneducated palate. Nothing could be further from the truth. There are a myriad of truly complex (and incredibly expensive) "off-dry" Rieslings that could stand up to a dry, oaky chardonnay any day. Most often the aromas of these wines will have a lot of ripe stone fruit and even some tropical fruit in them. Apricot, ripe peach, and pineapple are common. The scent of honey and clover are also often found in these wines. The taste will be, or course, mildly sweet, but with a backbone of acidity to balance (the Riesling grape is one of the most inherently acidic grapes in the world, which is why they make such amazing off-dry wines). Similar fruits will appear on the palate, with a focus on honeyed notes on the finish. When tasting a fortified wine, like a port, it is good to remember that these wines are usually drunk at the end of a meal, and for good reason. They are powerful all around. The aromas on a port will range anywhere from figs, dates, cashews and brown sugar on a ruby port to hazelnut, cocoa, toffee and molasses on a vintage port. The palate can vary wildly as well, but is always dark and laden with dried fruit flavors. On a ruby port, raisin and date flavors might dominate up front while orange peel and clove might round out the finish. On a darker port, like a vintage, the front of the palate might be nuttier and have more molasses notes while the finish might have flavors reminiscent of chocolate, candied cherries, and espresso.
4. Understanding pair the sweet wines with food. When pairing any wine with food, it is good to think about whether you are matching one taste to another like taste, or contrasting opposite tastes to each other. Either work perfectly when done the right way. An example of matching like tastes is by pairing port with a dark chocolate. The inherent chocolate notes in a darker port will obviously match up well in a piece of dark chocolate. Dark chocolate also has tannins, which a port obviously has (all red wines, sweet or dry, have tannins). These like tastes will almost act to cancel each other out and point up more subtle flavors in each item. Try this by taking a bite of dark chocolate and chasing it with a small sip of port. An example of matching opposite tastes is by pairing a salty blue cheese with a sweet Riesling. The two together may sound strange, but it is one of the most basic flavor match ups ever: salty and sweet. Instead of one flavor overpowering the other in your mouth, the two combine to create a third taste that doesn't exist independent of the wine and cheese, by themselves. Try this by taking a bite of the blue cheese and following it with a sip of the Riesling.
5. Try your own matchups and experiment. Through trial and error, you'll figure out the other arenas that sweet and semi-sweet wines are perfect for. From Thai food to shellfish to spicy Mexican, the possibilities are virtually endless.
Tags: these wines, alcohol wine, alcohol content, blue cheese, comes from, dark chocolate
Halayang ube, also known as ube halaya, ube jam or purple jam, is a favorite dessert in the Philippines. Purple jam is unlike Western fruit jams, as it's made with purple yams, butter and condensed milk. The starch in the yams makes the halayang ube thicken into a paste, while the butter and condensed milk keep it sweet and rich. Purple yams are commonly used for color and flavor in other Filipino desserts, such as cake, cookies and ice cream.
Instructions
1. Wash the purple yams and place them in a large pot. Cover with water and bring to a boil, then reduce the heat and simmer about 30 minutes.
2. Drain the purple yams and let them cool, then remove the peels. Press the flesh through a potato ricer.
3. Melt the butter in a large pot. Stir in the condensed milk and purple yams.
4. Cook over low heat for about half an hour, or until thick and sticky. Stir in the evaporated milk and cook another 15 minutes.
The recipe for tortillas is fairly simple; all you need is flour, salt, water, baking powder and oil, lard or shortening. Traditionally, a tortilla press flattens the dough before the tortillas are placed on the griddle, but you can use a rolling pin or pasta roller to achieve the same result.
Choosing Your Ingredients
Most traditional tortillas use corn flour (masa harina) or wheat flour and lard, but depending on your preferences and what's in your pantry you can use white or whole-wheat flour, and shortening or vegetable oil. Recipes for tortillas are all fairly similar. The biggest difference will be how many tortillas each recipe makes, and what kind of oil or lard is used. Many recipes are readily available online (see Resources).
Preparing the Dough
If the recipe you chose uses lard or shortening, you will need to cut the fat with a fork or your fingers to form small pieces before you add it to the dough. Once the shortening is incorporated into the dry ingredients, add water until the dough is firm but not sticky. The water should be hot and should be added in small increments to avoid watery, sticky dough. After all the ingredients are combined, knead the dough until it feels elastic and holds its round shape. Kneading breaks down gluten strands, ensuring that your tortillas are not too chewy or tough. After kneading, separate the dough into individual balls for each tortilla and leave to rest for 10-30 minutes.
Forming and Cooking the Tortillas
On a lightly floured surface, press dough balls into a circle and then roll with a rolling pin until very thin. Pasta rollers can also be used to form homemade tortillas before cooking; just pass the tortilla dough through the roller like you would to flatten pasta. You can also use a traditional tortilla press, but flour tortillas will often be too sticky for the press to function correctly. Warm your skillet or griddle on medium heat and add the first tortilla. Cook for 30-60 seconds on each side, until the tortilla blisters and browns slightly, then flip and cook the other side the same way. Place cooked tortillas on a dry paper towel and cover with tin foil until the whole batch is cooked to keep them warm and dry. Finished tortillas can be eaten warm, kept in the refrigerator for up to a week, or frozen for several weeks.
"Old Maids" at the bottom of the popcorn bowl come with the territory, but did you ever stop and wonder why these lonely few kernels of corn failed to burst into glorious popcorn? Could there be some scientific factor at play or are they just duds?
Popcorn Design
Popcorn has a very specific design that, when activated by heat, makes the corn explode into the white semi-crunchy delight we love to munch at movies. The outside of the popcorn kernel is hard enough to contain the starch and tiny bit of water inside.
Secret to the Pop
So what makes the corn pop? According to the Popcorn Board, a non-profit organization, only "13.5 to 14%" of the kernel needs to be water to get a good burst, and when that water is heated up, watch out!
Why do some Brands of Popcorn Pop Better?
Some of the better brands of popcorn have only a 4% failure rate, according to the Popcorn Board, while bargain brands can leave as much as 47% un-popped and ready to crack a tooth. Older, dried-out kernels, or kernels with cracked hulls are usually the reason why the popcorn fails to pop.
Does Popcorn go Stale?
Popcorn does go stale, and kernels that have been stored in open packages in dry air can dry out. Remember, it's the moisture content in the corn that makes the bang, so storing popcorn in a sealed container will prevent it from drying out.
Agitation can Speed Along the Popping
If you have ever spent a few minutes standing at the stove or over an open fire shaking your pan of popcorn, you will be pleased to know that you were not completely wasting your time. Agitation does speed up the process a little, nudging those husks into action as the moisture inside heats things up.
Live to Pop Another Day
You can bring old maids back to "life" by re-hydrating them. Fill a large jar two thirds full with un-popped kernels, add a spoonful of water, put the lid on tight and shake. Let them sit for a few days to absorb the moisture, then cook as usual.
Tags: makes corn, Popcorn Board, Popcorn Kernels, Some Popcorn, Some Popcorn Kernels
Chicken flautas can be served as a main course or an appetizer. Make them spicy or mild and serve with sour cream or guacamole. Here's your recipe.
Instructions
1. Begin by preheating the oven to 350 degrees. Shred 4 cooked small chicken breasts, or 2 large ones.
2. Mix together the shredded chicken, 8 ounces of picante sauce and 1/4 teaspoon of ground cumin in a mixing bowl with a spoon. For extra spice, add hot sauce to taste.
3. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Place each corn tortilla in the oil for only a second or two on each side to soften. Then place the tortillas on a paper towel to soak up the oil.
4. Place 1 tablespoon of the chicken mixture into a corn tortilla and sprinkle a small amount of shredded cheese on top. Roll up the tortilla, folding in the ends.
5. Place the rolled up tortillas 1 inch apart on a lightly greased cookie sheet with the seams down.
6. Once all of the chicken mixture or tortillas are used, sprinkle the top of them with a bit of shredded cheese.
7. Bake the rolled up tortilla in the center of the preheated oven for around 20 minutes until they are golden brown. The tortillas will get a little crispy.
A plateful of fresh, sea-flavored fat belly clams is a common summer dish along the United States' northeast coast. From Maine to New Jersey, many families have a summer tradition of digging these soft-shell clams at low tide for a clam boil or cookout.
Identification
Fat belly clams have a teardrop-shaped, brittle shell with the animal's siphon, or neck, sticking out. Unshelled, the edible clam has a rubbery neck and a large sac, called a belly.
Clam Digging
Many seaside towns sell shellfish permits for clam digging.
These soft-shell clams live in sand on the ocean's tidal edge, about 3 to 5 inches below the beach surface. Clam digging, a popular summer activity, requires a paid permit to harvest clams from approved clam beds.
Buying Fresh Clams
When buying fat belly clams, look for tightly closed shells and a fresh, briny smell. Gently squeeze the shell to make sure the clam is alive. Store live clams in an open bowl in a refrigerator for 2 to 3 days, or cook immediately.
Cooking
Fried fat belly clams are a popular summer snack.
Fat belly clams are usually fried or steamed. Before cooking, throw away any dead clams, then soak the remaining live clams in seawater with cornmeal added to force them to eject sandy grit.
Other Names
Fat belly clams are also known as steamers, long-necks and Ipswich clams.
Tags: belly clams, live clams, popular summer, soft-shell clams
If you're in a pinch and want to spruce up some steamed veggies, tortilla chips or even pasta, this cheese sauce recipe couldn't be easier. All you need to do is whisk together the ingredients in a microwave-safe bowl and you can be ready to enjoy this delicious sauce in minutes.
Instructions
1. Place some butter in a microwave-safe bowl. Cook on high in the microwave for 15 to 30 seconds, checking on the butter to see if it's melted.
2. Whisk an equal amount of flour into the butter until smooth. Measure out an equal amount of cheese and milk. Set the cheese aside and add the milk to the flour and butter mixture. Stir until blended. Season with salt and pepper.
3. Cook on high in the microwave for 2 minutes. Remove from microwave, and stir ingredients. Cook again for another 1 to 2 minutes or until the mixture has thickened.
4. Add cheese to the bowl. Stir thoroughly. Place bowl back in microwave if the cheese doesn't melt fully. Serve immediately.
Tags: Cook high, Cook high microwave, equal amount, high microwave, microwave-safe bowl
Tomatillos can be used as a smoky salsa alternative.
Tomatillos are garden fruits that are a part of the tomato family and are often used as a garnish or in salsas. Cooking tomatillos is a very easy task and can be done in a few different ways depending upon what a recipe calls for or what type of taste you would like to achieve. Tomatillos by themselves are a delicious alternative to tomatoes, but unfortunately are too sour to be used as a raw sandwich topper.
Instructions
1. Peel off the papery husks from the tomatillos by hand and rinse them thoroughly with cold water. Dry the damp tomatillos with a paper towel or a hand cloth.
2. Bring a pot of water to a boil and place the tomatillos into the boiling water until they become soft all the way through.
3. Drain the water and place the tomatillos into a food processor. Blend the tomatillos until they are pureed. The tomatillos can now be used as a garnish or salsa. If using as a salsa, add salt and pepper to taste and squeeze a wedge of lemon into the tomatillo puree.
4. Place whole tomatillos underneath a broiler or on top of an open flame until their skins are completely charred. This is called fire roasting. Turn the tomatillos as they cook to blacken each side. Puree the tomatillos to create a smoky salsa garnish.
Tags: place tomatillos, place tomatillos into, smoky salsa, tomatillos into, until they, used garnish
Some people brew wine for a hobby. Some just love looking at wine labels before they indulge. But whether you're the former or the latter, you've probably looked at a wine label and said to yourself, "I know I can do that...but how?" Here are some suggestions for making your own wine labels.
Measure
First, measure the label. Most wine bottles have the same measurements, but a jug label may be a different size. And if you're making a sample label, you may need to resize it later for the real thing. There are also templates available online for a standard bottle. Just make sure the template measurements correspond to the label you're planning to make, since some of them are a little off.
Get Some Ideas
Take a look at wine labels to figure out the type of aesthetic you want for yours. Do you want a nature background? A picture of your winery? Do you want something eccentric and unusual, like a capybara? Also, note how the label is attached to the bottle. You can use something simple, like white glue. The more labels you examine, the more ideas you'll have.
Create an Image
If you have a computer, you can use Adobe Photoshop or Paint to create your design. If you don't have a computer, you can draw an image by hand or use a collage method to create your label.
To Sum It All Up...
Creating your own wine label isn't a difficult process. All it takes is some time and research, and a little bit of creativity. When people admire your beautiful labels and ask where you found them, you can proudly tell them, "I designed it myself." Who knows? Maybe your wine-brewing friends will want you to help them with their next batch.
Tags: wine labels, create your, have computer, wine label, your wine
Making a homemade cheesecake can seem like a daunting task. But in reality, it is a simple dish that must be made ahead of time, making it a perfect dessert for your next get together. Make a simple graham cracker crust, fill with cream cheese batter, bake and chill. Adding pineapple to the basic cheesecake recipe makes it a refreshing summer dessert or, if you serve it in the winter, it will remind you of warmer days.
Instructions
1. Preheat your oven to 325 degrees Fahrenheit. Make the crust by combining the graham cracker crumbs, melted butter and 1/4 cup of the sugar. Using your hands, press the crumb mixture -- it will stick on its own -- onto the bottom and up the sides of your springform pan. Bake for 10 minutes and let cool while preparing the filling.
2. Make the pineapple puree. Place the pineapple, pineapple juice and lime juice in a small saucepan. Cover and cook about 20 minutes. When finished, the pineapple will be very soft and the liquid will be reduced. Puree until smooth and chill until cool to the touch.
3. Beat the cream cheese and remaining 1 cup of sugar using an electric mixer until smooth. Add the eggs, one at a time. Next, add the pineapple puree and vanilla. When combined, pour into your prepared crust. Bake for 55 to 60 minutes until the middle is set. Cool on a wire rack and then transfer to the refrigerator for at least four hours or up to overnight. Serve as is or garnish with crystallized ginger or guava coulis.
Tags: Bake minutes, cream cheese, graham cracker, pineapple puree, until smooth
Translate the flavor of a margarita into a Jell-O shot.
Margarita Jell-O shots are an unexpected twist on the usual vodka version. You'll need the traditional margarita flavors and ingredients, and a few hours to prepare and chill the shots. Make these drinks the centerpiece of a Mexican- or beach-themed party, or include them as an option in a well-rounded drink menu.
Instructions
1. Bring 2 cups of water to a complete boil.
2. Mix the lime Jell-O with the boiled water until the powder is dissolved. Let the Jell-O cool to room temperature.
3. Stir in 1 1/2 cups of white tequila, 1/4 cup of orange liqueur and 1/4 cup of lime juice. Make sure everything is thoroughly mixed.
4. Pour the Jell-O mixture carefully into the souffle cups or shot glasses and place them in the refrigerator.
5. Chill the Jell-O shots until they are well set, about six hours. Remove them from the refrigerator just before you plan to serve them.
The Pearl Harbor cocktail is one of the easiest drinks to make. This fruity and tropical tasting drink is sure to wow your friends and have them begging for the recipe. No one is quite sure where the name came from, though some believe it may have been created near Pearl Harbor. Others believe the name describes the exotic location of Pearl Harbor. In either account the drink is delicious and easy to make and serve at parties.
Instructions
1. Fill your shot glass half full with the melon flavored liqueur, approximately one-half of an ounce and add it to a glass filled with ice. The alcohol will settle in the middle of the glass, but don’t worry because you’ll be stirring it later.
2. Add one shot of (one ounce) of the alcohol. This will likely settle in the middle or sides of the glass as well.
3. Pour the pineapple juice over the alcohol until it fills the glass. Depending on the size of the glass you use, this will be 4-8 ounces of pineapple juice.
4. Stir the ingredients vigorously until well combined. The drink should be pale yellow if you’ve stirred it correctly.
5. Garnish with a piece of pineapple and one cherry if you like. Some recipes omit the garnish, but most bartenders serve it with a piece or two of fruit.
Tags: Pearl Harbor, pineapple juice, settle middle, with piece
Avoiding standard types of breads and pastas is one of the greatest challenges of a gluten free diet, but alternatives are available if you know what to look for.
While the most common reason to adopt a gluten free diet is a diagnosis of celiac disease, it is becoming increasingly common for sufferers of other conditions, including migraines, unspecified digestive disorders and even autism, to try going gluten free. Although avoiding gluten in the form of wheat, barley, rye and oatmeal can sound nearly impossible, a variety of ideas for a gluten free diet are making it easier than it once was to follow this kind of food plan.
Gluten Free Grain Options
First and foremost, people following a gluten free diet must avoid wheat, rye and barley. This eliminates all conventional forms of breads, pastas and baked goods as food options. However, there are many gluten free substitutes, such as arrowroot, buckwheat, corn/maize, potato flour, rice, rice bran, rice flour, sago, tapioca, soya, soya bran and soya flour. Most of these specialty items are available at natural foods stores, or in the natural foods sections of large supermarket chains. You can even find cookbooks and cooking classes instructing you on bake with these specialty products.
Gluten Free Spices
Although spices in their pure forms are naturally gluten free, many of the spice blends or spice mixes from the supermarket are not. However, on a gluten free diet you can safely season your food with salt, pepper, vinegar, herbs and tamari, as well as unadulterated spices.
Fruits and Vegetables
As long as they have not been prepared or processed in any way, you can count on fruits and vegetables to be gluten free. Therefore, you can eat whatever fruits and vegetables you wish. Avoid thickened sauces, which are likely to be blended with flour, but you can make your own sauce with potato, soy or buckwheat flour. Salads made entirely of fruits and vegetables are fine, but avoid bottled dressings unless the label clearly states that it is a gluten free product.
Meat and Dairy
Like fruits and vegetables, meat and dairy products in unprocessed and unadulterated forms can be counted on to be gluten free. It is important to avoid meats or dairy products packaged with sauces, seasonings, or thickeners, as well as any meat or dairy not in its natural form, such as cheese spreads (as opposed to plain cheese).
Cross-Contamination
Sometimes the biggest risk in a gluten free diet, as with other food allergies, is cross-contamination. It is not enough to know the ingredients of what you are eating; to be safe from gluten, you must also be certain that it was prepared in a kitchen with no risk of cross-contamination. This means that there is no possibility of flour or other gluten traces on dishes, cutting boards, knives, dishcloths that may have wiped a surface your food has touched, etc. More restaurants and food manufacturers are offering this guarantee as a way of meeting the needs of a growing gluten free clientele.
Who can be credited with the invention of the caramel apple? Some say it was a sales representative for the Kraft corporation in the 1950's. However, there is evidence to suggest that the roots of this delicious treat date much further back. From basic home made examples to expensive gourmet indulgences, the caramel apple is a tasty and perennial favorite.
History
Exactly who can take credit for originally coming up with the idea of combining tart apples with sweet and chewy caramel is unclear. Recipes for caramel candy date all the way back to the early 1700s. Caramels were first mass produced and marketed to the public in the late 1800s. Dipping apples in melted caramel is believed to have become popular at around the same time.
Developments
Dan Walker, a 1950s sales representative for Kraft, came up with the bright idea of printing caramel apple recipes on bags of Kraft individually wrapped caramels. Thanks to Walker's ingenious marketing ploy, sales of Kraft caramels exploded, and homemade caramel apples started popping up in kitchens all across the country. Families would insert a wooden stick, often supplied in bags of caramels, into the center of the apple. This stick could then be used to dip the apple into the melted caramel.
Traditions
Caramel apples have become a traditional autumn favorite and are particularly popular at Halloween parties. At one time caramel apples--along with candy apples and popcorn balls--were highly coveted by trick-or-treaters. Unfortunately, rumors were circulated in the 1960s of sadistic individuals placing pins, razor blades and other sharp objects into these homemade goodies. Some allegedly attempted to hand them out to innocent children. Real or rumor, children were urged by their parents to refuse any homemade Halloween treats.
Variations
Today's caramel apple recipes will often call for ingredients beyond just apples and caramel. Chocolate drizzle, sea salt, marshmallows, pecans, peanut butter, trail mix, and even bourbon are featured variations from the traditional apple and caramel combination. Regardless of the recipe, tart apples such as Granny Smith or McIntosh are believed to be the best choice for creating delicious caramel apples.
Gourmet
Gourmet caramel apples that weigh in at a pound and a half each--and sell for upwards of $15 per apple--have taken this homespun dessert decidedly upscale. Variations of the gourmet caramel apple include the Reese's Pieces, Butter Pecan, Oreo, Cashew Turtle, Macadamia Coconut, Peanut Butter Chip, and White Chocolate caramel apple.
Fun facts
In 1995, the Tootsie Roll company began marketing the caramel apple sucker. Made of two layers, the inside of the sucker consists of a tasty green apple flavored candy. This is covered with a layer of soft caramel creating a yummy approximation of the popular seasonal treat.
Tags: caramel apple, caramel apples, apple recipes, caramel apple recipes, have become, melted caramel, representative Kraft
Cucumber slices can be canned just like whole pickles.
Making your own bread and butter, or sweet, pickles isn't difficult when you know can at home. Using cucumber slices and some other necessary ingredients, you can make bread and butter slices to store for future uses regardless of the occasion. Canned sweet pickles, made with cucumber slices, can be made in just a few hours, and last for years.
Instructions
1. Add the water, sugar and vinegar to one of the stockpots.Stir in the cucumber slices, onion slices and allspice seasoning. This combination of ingredients lends to the flavor of bread and butter pickles.
2. Turn on the stove to a high setting and cover the stockpot. Allow the contents of the pot to boil continuously for 20 minutes. This softens the cucumber slices to make them firm yet tender. Turn off the stove.
3. Fill another stockpot half full with water. Turn on high heat to bring it to a rolling boil.
4. Scoop the contents from the other stockpot and fill eight 8-ounce canning jars with the mixture of cucumber and liquid.
5. Secure the lids on each jar.
6. Place four jars at a time in the large stockpot of boiling water. Allow them to boil for 15 minutes. This hot water bath seals the canning jar, preserving the pickles.
7. Remove the canning jars with canning tongs and set them out on your counter to cool to room temperature. This takes up to eight hours or more. These cans are now airtight and preserved. Opening them will release the freshness.
A calzone resembles a turn-over and is also very similar to an inside-out pizza. Tomato sauce is served on the side to dip the pieces of calzone. Calzones are made with a pizza dough crust and then stuffed with cheese, meat and vegetables. Anything that is put onto a pizza can be added to a calzone. Typical cheeses found inside a calzone are mozzarella and ricotta. Meats to include are ham, salami, pepperoni, sausage and meatballs. Certainly any combination would work as well.
Vegetables usually included are onions, green peppers, mushrooms and tomatoes. The possibilities are endless.
Instructions
Making a calzone
1. Preheat your oven to 425 degrees.
2. Take 1/2 tablespoon of olive oil and lightly coat the baking sheet.
3. On a well-floured surface, roll out the pizza dough into two small rounds which should look like small pizzas.
4. Place half the mozzarella cheese and ricotta cheese onto one round. Be certain to place the cheese toward the center of the round and away from the edges. Repeat placing the cheese in the same manner for the second calzone.
5. Decide which meats and vegetables to place into the calzones. There are endless possibilities, which makes calzone-making fun.
6. Fold the calzone in half, making a crescent shape. Pinch the edges closed using your fingers. Next, use a fork by pressing it into the edges to create a tight seal and crimp a pretty shape. Repeat the same sealing process for the second calzone.
7. Place the calzones onto the oiled baking sheet. Brush the calzones with the remaining 1/2 tablespoon of olive oil. Sprinkle with parsley flakes to create a nice presentation.
8. Bake the calzones in the oven until golden brown and crispy, approximately 20-30 minutes.
9. Serve the calzone warm with spaghetti sauce on the side.
Tags: baking sheet, pizza dough, second calzone, tablespoon olive
If you want to make beautiful, edible decorations for wedding cakes, you can make sugar paste flowers, birds and other shapes to add to your cake for a beautiful and tasty result. Sugar paste, also known as gum paste or rolled fondant, is completely edible and can be molded into shapes just like sculptor's clay. You can make your own, buy a mix or purchase it ready to use.
Instructions
Make Rolled Fondant from Scratch
1. Mix together 1 cup of vegetable shortening and 1 cup of corn syrup in a large bowl using an electric mixer.
2. Stir in 1 tsp. of vanilla extract and 1/2 tsp. of salt.
3. Gradually mix in 2 lbs. of confectioner's sugar until it forms a stiff dough. Knead it by hand or, if using a stand mixer, use dough hooks.
4. Add more confectioner's sugar if the dough is sticky, and knead until smooth.
5. Store it in an airtight container either in the refrigerator or at room temperature.
Create Cake Sculptures from Sugar
6. Choose the shapes you want to make. Either choose some cutters to use (much like cookie cutters) or sketch a design you would like to cut out by hand. Some popular shapes for decorating cakes include flowers, dots or crescent moons and stars.
7. Mix up the sugar "dough" to decorate your wedding cakes. Ready-made sugar paste comes in colors, but if you are making your own, use gel color to tint your sugar paste rather than liquid color. Knead it until the color is even.
8. Dust your board with icing sugar and roll out the required amount of sugar paste for your wedding cake. Roll it thicker to cover a large surface or very thin to make sculptures for decoration.
9. Cover the entire cake withsugar paste, then decorate it with flowers, ribbons and bows, trees or animals. You can also cover the cake with icing and add sugar sculptures later.
10. Use a smoother tool to remove any marks or fingerprints from the paste. Then cut out your design using molds, cutters or a sharp knife.
11. Use water or a mix of water and confectioner's sugar to "glue" the sculpture together. Press the pieces together with your fingers and allow the sculptures to dry.
12. Dust the sugar paste with decorating powder such as a glitter dust. You may also airbrush it with food color for a more detailed look.
Eating low-fat, low-calorie foods doesn't mean a person is stuck with just a celery stalk and a cup of clear chicken broth. Sure, both of those foods are low-fat, low-calorie options, but there are also plenty of others, so folks can still enjoy some scrumptious fare. When used in recipes, some healthier substitutions aren't noticed or even make the dish a little better.
Dairy
Always look for milk that is skim or reduced fat over the whole milk counterpart. Also go for low-fat cottage cheese, reduced-fat or fat-free processed cheeses and powdered cream in the coffee over a dollop of the fattening stuff. Substitutions in recipes can include low-fat cottage cheese instead of ricotta in lasagna, and low-fat, plain yogurt rather than sour cream mixed in the creamy mashed potatoes.
Meats
Lighter meats are going to generally be lower in fat, meaning chicken will be less fatty than beef. Instead of bacon or sausage, go with Canadian bacon or lean ham. Try ground turkey instead of ground beef. When choosing cold cuts, opt for those that have reduced fat, such as "97 percent fat free." Before cooking meat, cut off as much fat as possible and remove any skin.
Pasta
Steer clear of Ramen noodles or stuffed ravioli and instead choose macaroni, rice or plain spaghetti. Any noodles with a thick, white sauce, generally called Alfredo, is going to be packed with fat and calories, as will any pasta drenched in cheese. Go for pasta in a marinara, or red sauce, or, better yet, opt for pasta primavera, which is cascaded with fresh vegetables.
Snacks
Potato chips are not a good choice but, perhaps surprisingly, neither are nuts. While the latter are packed with protein and are filling, they are also astronomical in calories. Low-fat, low-calorie snacks include plain popcorn, frozen yogurt over ice cream and skim-milk puddings instead of a thick, gooey custard.
Warning
Even the best low-fat, low-calorie choices can be instantly negated if the food is topped off with a fattening condiment. That bowl of popcorn, for instance, becomes a calorie-laden snack if it's drenched in butter, as do those yogurt-filled mashed potatoes. For folks who must have a bit of fattening stuff, such as butter or bleu cheese dressing, keep the stuff in moderation. One-quarter of a pat of butter should do, as should one tablespoon of a fat-laden, creamy dressing.
Fruits/Vegetables
Fresh fruits, raw or steamed veggies are also a low-calorie, low-fat way to supplement the diet --- usually. Remember that fruit is high in sugar and doesn't count as healthy if they are drenched in syrup and topping off a three-tiered cake. Also remember that not all vegetables are low in calories and fat. A sandwich topped with sliced cucumbers, for instance, is going to be much healthier than one oozing with avocado.
Store your hard-boiled eggs safely this Easter holiday.
Hard-boiled eggs may be decorated for Easter or hidden in Easter egg hunts in fun games for friends and family. Hard-boiled eggs spoil faster than raw eggs, and it is important to know store them to avoid accidentally eating a spoiled egg and becoming sick. For quality and safety, follow simple steps for proper storage of hard-boiled Easter eggs.
Instructions
1. Store eggs in the refrigerator within two hours of cooking them. Eggs used for decorating or an Easter egg hunt should not be used in an activity for longer than two hours. Eggs left out for longer than two hours should be thrown out.
2. Hide eggs in sanitary places. If you are planning to use hard-boiled eggs for an Easter egg hunt, they should be hidden in places free of dirt and away from pets and bacteria.
3. Keep hard-boiled eggs in the refrigerator until you are ready to use them (such as for an Easter egg hunt or decorating). After use, they should be put back in the refrigerator.
4. Do not peel the eggs until you are ready to eat them. If you do peel the eggs, they may be stored in the refrigerator in a sealed container. The peeled eggs should be covered with damp paper towels.
5. Eat hard-boiled Easter eggs within a week. Hard-boiled eggs must be stored in the refrigerator. Eggs that are left in the refrigerator for longer than a week should be thrown out.