Inviting guests over for a fancy dinner is a pleasure, but it's a rare one when you're on a budget. You don't have to abandon the practice, though---make it affordable instead. Serve less expensive food, but make up for it with style and presentation. The style can come from a beautifully set table featuring your best plates and glasses; as for presentation, serve the dinner course by course to lend it a fancier, more formal feel.
Instructions
1. Start with salad---and plenty of it. Salad is an inexpensive course and will help fill people up. For an elegant touch, offer each guest Parmesan cheese from a hand grater.
2. Serve warm French bread on separate little plates, accompanied by small individual bowls or pats of butter.
3. Offer a selection of brightly colored vegetables with the main dish---they'll let you stretch your budget and they look lovely, too. Include eye-catching dishes such as asparagus, beets in vinaigrette or cooked carrots with a sprinkling of green herbs.
4. Serve a smallish portion of poultry or meat, because that's the most expensive item, but make sure it's flavorful and well prepared. Use your imagination---for instance, guests will find Chicken Kiev fancier than the fried or broiled variety.
5. Go all out with your grains and starches. These don't cost much,but can carry a big "wow" factor. Think double-stuffed potatoes, rich rice pilaf or an unusual grain such as quinoa sauteed with veggies.
6. Produce a home-baked dessert such as a spicy apple pie or rich chocolate cake. Store-bought pastries cost a small fortune, so take the time to make your own. If you're not a baker, serve something simple and elegant such as fresh strawberries and cream.
Bananas are one of the most consumed and best selling fruits in the world. Like most fruits, the majority of calories in a banana come from carbohydrates like sugar and starch. Consider the calories in a banana a bargain. For about 100 calories, one banana provides three grams of healthy fiber and more than ten percent of the daily requirement of vitamin C, vitamin B6, potassium and manganese.
Significance
Bananas have less water content than juicy fruits like oranges and grapes, so bananas contain slightly more calories per ounce than juicier fruits. One medium banana has about 105 calories, while one medium apple has about 95 calories, and one orange has about 65 calories. But since most adults require about 1600-2500 calories per day, small differences in calories among fruits are not significant. Experts recommend eating a variety of fruits and vegetables to obtain the nutrition found in each type.
Function
The calories you get from a banana, as from any food, provide energy for your body's basic metabolism and physical movement. Calories in food come from fat, carbohydrate and protein. Like most fruits, the majority of calories in bananas come from carbohydrates. In fact, over ninety percent of the calories in a banana are carbohydrate calories. These carbohydrates include sugar, starch and fiber. One medium banana contains about 14 grams of sugar, three grams of fiber and six grams of starch. Small amounts of protein and fat are also found in bananas, and each makes up about three to four percent of calories.
Types
The long yellow banana is the most common banana type found in U.S. supermarkets. You might also come across other cultivars of bananas like plantain bananas, baby bananas, and red bananas. Plantains have more calories than the types of bananas you can eat raw. Bananas types that you eat raw generally have the same calories, although the ratio of sugars to starch varies.
Size
Of course, the bigger the banana, the more calories in it. For exact calorie counts or to adhere to specific recipes, you might need a definition of banana sizes. According to the USDA National Nutrient Database, a small banana has 90 calories, measures 6 to just under 7 inches long and weighs 3 1/2 ounces. A medium banana has 105 calories, measures 7 to just under 8 inches and weighs just over 4 ounces. A large banana has 121 calories, measures 8 to just under 9 inches and weighs 4 3/4 ounces.
Considerations
Banana is one of world's most popular flavors and, as such, bananas have made their way into many recipes and packaged foods. You'll find bananas and banana flavoring in cereals, muffins and breads, yogurt, pudding and snack bars. Be aware that many processed foods often contain added ingredients like fats and sugars in addition to whole ingredients like bananas. Be careful, because these ingredients add empty calories.
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Rolled lasagna noodles make manicotti easier to stuff.
If you love manicotti but find that stuffing the noodles takes too long, use lasagna noodles instead. Lasagna noodles cut your prep time in half while retaining all the essential qualities of your favorite manicotti recipe. Shorter than manicotti when placed in a casserole dish, the lasagna version makes a great canape. Whether you stick with traditional manicotti filling, experiment with fusion cooking or switch to vegan ingredients, lasagna-noodle manicotti has universal appeal.
Instructions
1. Place the bottom section of your bamboo steamer in your wok. Fill the wok with enough water to touch the bottom of the steamer.
2. Fill the remaining sections of the steamer with baby spinach leaves. Stack the steamer sections on top of one another in the wok and top with the steamer lid. Steam the baby spinach leaves for four minutes on high heat. Remove the steamer from the wok after turning off the heat.
3. Beat two large eggs in a large mixing bowl. Add the dried oregano, marjoram, chopped basil and sliced scallions and beat again until well-incorporated. Add the ricotta and half the mozzarella cheese and mix well.
4. Fold the steamed spinach to the egg and cheese mixture, tossing until well-blended.
5. Boil lasagna noodles, drain them and lay them flat on a clean kitchen towel. Blot the noodles dry.
6. Spoon 4 tbsp. spinach-cheese filling onto each lasagna noodle, 1/2-inch from one end. Roll the noodle into a tight tube and secure it with a pretzel stick after poking a hole through the noodle with a skewer.
7. Place the noodles in a 9- by 12-inch casserole dish and cover them with marinara sauce. Sprinkle the remaining mozzarella cheese over the noodles and bake at 375 degrees Fahrenheit for 20 minutes or until the cheese melts and begins to brown.
Pork chops are good for baking, roasting, braising and grilling.
Traditional barbecue is often slow-roasted on the grill or over an open fire pit. If you're pressed for time or equipment, you can make a tasty barbecue meal in the oven. Pork is an ideal meat for barbecue as it becomes tender when basted in a tangy marinade and roasted or baked. Juicy oven-barbecued pork chops turn a weekend feast into a weeknight treat.
Instructions
Preparation
1. Combine ketchup, Jack Daniel's whiskey, syrup, vinegar, lemon juice, Worcestershire, soy sauce, pepper, mustard and garlic in a saucepan.
2. Bring the sauce to a boil. Simmer for 10 minutes and remove pan from heat. Allow sauce to cool.
3. Rinse pork chops and pat dry with a paper towel.
4. Put the pork chops in a resealable plastic bag and pour half the sauce over the chops. Remove as much air as possible from the bag. Seal and refrigerate for at least two hours.
5. Reserve the remaining marinade in a bowl and refrigerate.
Cooking
6. Preheat the oven to 375 degrees Fahrenheit.
7. Place marinated chops in a baking pan and brush the reserved marinade over the chops with a pastry brush.
8. Cook chops uncovered for 1 hour, basting them with the reserved sauce approximately every 20 minutes.
Marsala sauce is often used with pasta dishes containing chicken or veal. It is a thin sauce with a very rich flavor. It is named after the Marsala wine used in the recipe. Marsala sauce takes approximately 10 minutes to prepare and 15 minutes to cook. Once it is cooked you can use it to marinate the meat in the dish you are preparing. You can add it to the meat while it is cooking, or you can pour it over a completed dish.
Olive Oil
Buy pure olive oil at almost any grocery store. You will need 3 tbsp. for your Marsala sauce.
Garlic
Chop 1 tbsp. of garlic with a knife, not a garlic press. A garlic press is used to mince garlic, which also extracts the garlic juices. Chopped garlic holds in the garlic juice until it is heated and creates a different strength and flavor in food.
Mushrooms
Slice half a pound of white or portobello mushrooms. Be sure to clean the mushrooms well before slicing.
Flour
Use 3 tbsp. of flour, which will act as a thickening agent so the sauce isn't too runny.
Marsala Wine
Supply the main component of flavor to the sauce with the Marsala wine. Although it is primarily used for cooking, you will find Marsala wine in the alcohol section with the other wines.
Beef Stock
Add 1 1/2 cups of beef stock to the sauce. The beef stock will enrich the flavor of the sauce and help maintain the dark, rich color of the sauce.
Popcorn is a healthy, often boring snack. Using a popcorn machine and making the fluffy kernels fly into the bowl is half the fun. Different brands now offer a variety of flavors. But besides sitting in a movie theater with a big tub of buttered popcorn, there is little creativity involved in making the snack. So spice up your next batch of popcorn with some syrup using these tips.
Instructions
1. Heat maple syrup and sugar over low heat in a big pot while the popcorn machine pops you a batch of kernels. Make at least six cups of popcorn for every cup of sugar. A hot-air popcorn machine works well with any brand of popcorn you prefer.
2. Let the syrup cool slightly and add the popcorn to the mixture. Stir it all together.
3. Add other ingredients such as dried fruit or nuts if you like. Fold the fruit and nuts into the mixture, stirring all the time. Don't let the mixture harden just yet.
4. Rub butter on your hands and scoop out the popcorn and syrup mixture in small doses. Form the popcorn mixture into any size balls you'd prefer and set them on a piece of waxed paper or on a plate to harden and cool.
5. Keep your hands greasy as you continue to make the popcorn balls.
6. Wrap the popcorn balls in plastic wrap or place them in a plastic bag and tie with a ribbon.
7. Substitute marshmallows and butter for the maple syrup and sugar to get a differently flavored popcorn ball.
Tags: popcorn machine, fruit nuts, maple syrup, maple syrup sugar, popcorn balls, popcorn mixture
Creamy salad dressings are commonly made with a mayonnaise base.
With all the sugars, preservatives and dyes found in many commercial salad dressings, it may be time to start making your own. Homemade salad dressing may not last as long as store-bought dressing, but you'll be in control of the ingredients and save money. You can also experiment with flavors and textures until you discover a dressing that is ideal. If you find that your homemade dressing is tasty but a bit too thin, there are a few ways to thicken it up.
Instructions
1. Mix 1 tablespoon cornstarch and 1 tablespoon water in a bowl and stir it into the salad dressing. Cornstarch is a natural thickening agent often used on soups and sauces. It works in the same manner for salad dressing.
2. Add more mayonnaise if your dressing is mayonnaise based, such as thousand island and buttermilk. Add 1 tablespoon of mayonnaise at a time to reach your desired thickness.
3. Mix in pureed silken tofu. It has a custard-like consistency when pureed and can be used to replace eggs in many recipes, including dressing. Using tofu also significantly reduces the extra amount of fat that would otherwise be added from mayonnaise. Stir in 1 tablespoon at a time.
4. Prepare the dressing ahead of time and place it in the refrigerator for several hours or overnight. The dressing will thicken slightly in the refrigerator.
While store-bought tomatoes can last up to three to five days depending on their ripeness, freezing extends the time you can reserve your tomatoes for later use by up to eight months. Use ripe and firm tomatoes, but keep in mind that when frozen tomatoes thaw they lose their shape. This makes them perfect for adding to stews, crock pot recipes or for seasoning.
Instructions
1. Wash tomatoes with running cold water. Pat dry with a paper towel.
2. Remove the stem scar from the tomatoes.
3. Place tomatoes in a pot of boiling water for one minute. Boiling causes the tomato skin to split to facilitate peeling. Cool in a bowl of ice water. Peel the skin and core.
Skip this step if you want to freeze the tomatoes without peeling, and core them without boiling.
4. Place the tomatoes on a cookie sheet and place in the freezer for two hours or until frozen.
5. Remove the cookie sheet from the freezer and put the tomatoes into freezer bags.
6. Label the freezer bags "tomatoes" and date them. Store in the freezer.
Tags: cookie sheet, freezer bags, Place tomatoes, tomatoes later
Pastry flour is often used in baked goods, such as pie crust.
Pastry flour is a specialized flour often used in making baked goods like croissants or tarts for tender results. However, if you only have all-purpose flour on hand, you can substitute it for pastry flour easily. Made from a soft wheat, pastry flour has a smaller amount of gluten -- which gives bread elasticity and structure -- than found in all-purpose flour. In a pinch, a simple substitution using all-purpose flour in a recipe calling for pastry flour will not change the final baked goods.
Instructions
1. Sift the all-purpose flour into a mixing bowl when sifted pastry flour is called for in the recipe.
2. Spoon the sifted flour into a 1-cup measuring cup without packing down the flour.
3. Level the flour over the mixing bowl using the straight edge of knife.
4. Place the measuring cup of flour on a flat surface, then remove 2 level tbsp. of the pre-measured flour in the measuring cup. Pour the flour from the measuring cup into a fresh mixing bowl.
5. Continue to pre-measure 1 cup minus 2 tbsp. of all-purpose flour per cup of pastry flour listed in the recipe until you have enough for the recipe.
Tags: all-purpose flour, baked goods, mixing bowl, pastry flour, flour into, flour often, flour often used
Having healthy snack foods in the house for children is an important part of a parent's job. With the constant advertising for junk food, every child needs to be reminded that eating well is essential to living a long, healthy life. Start choosing healthy snack foods for children instead of sugar-filled garbage that can actually harm your child's health. Below are a few suggestions to help get you started.
Fruits
Peaches, melons, berries, oranges, apples and other fruits are very healthy snack foods for children. Keep these cut up in the refrigerator so your child can easily grab his favorite fruit for a snack.
Vegetables
Serve your child sliced cucumbers, broccoli, cauliflower or grape tomatoes and baby carrots for an after-school snack. Add a small amount of her favorite dressing for dipping the vegetables in.
Yogurt
Yogurt is an easy and quick snack filled with health benefits. Choose from a variety of flavors or buy unflavored or vanilla and add your child's favorite fruit.
Dried Fruit
Dried fruit is a great and healthy snack food for children. Pick from a variety of plain dried fruits or choose those coated with yogurt or chocolate.
Nuts and Seeds
Keep a bowl of mixed nuts and seeds on the counter for your child. Add some dried fruit, miniature marshmallows and chocolate chips to make your own child-friendly trail mix.
Granola Bars
Granola bars come in a huge variety of kid-friendly flavors. Choose a brand that is low in sugar and preservatives.
Popcorn
Natural popcorn is one of the best healthy snack foods for children. Sprinkle with grated cheese and a small amount of salt or garlic powder.
Tags: healthy snack, your child, healthy snack foods, snack foods children, favorite fruit, foods children
Camembert is one of Normandy's most well-known cheeses.
Normandy, located in Northern France, is a region known for its dairy products, fresh seafood and apples. Primarily agricultural, Normandy is home to 350 miles of coastline and a number of small historical towns. The cheeses produced in this region are popular throughout the world.
Camembert
Camembert, a small village in Normandy, is renowned for its cheese making. The town's cheese first gained popularity during World War II, when it was added to the ration's of French soldiers, according to the website francerevisited. Camembert is crumbly when it first ripens, with a layer of white mold across the top. It develops its characteristic softness and sharp taste in two to three weeks. Though the texture of the cheese is rich, the taste varies, including flavors that can range from salty to nutty.
Neufchâtel
Neufchâtel, a town located in upper Normandy, makes one of the older French cheeses. People have made cheese around the town since the 11th century. The cheese is ripened with mold, soft and has a crumbly texture. Neufchâtel has a white rind similar to Camembert, but tastes saltier and sharper, notes neufchâtel.com. The cheese often is heart-shaped, but is produced in other shapes as well. It reaches full maturity in about 10 weeks.
Livarot
Livarot cheese is named after a village of the same name located close to the village of Camembert. Though both places produce round cow cheeses, Livarot is denser, stronger and has a sticky texture, according to the francerevisited website. The taste can be biting, and the odor strong, but Livarot is one of the oldest cheeses in Normandy, and milder versions are of little interest to its fans. It carries the nickname Le Colonel due to the three strips of paper, similar to a colonel's stripes, that surround it.
Pont-l'Evêque
Pont-l'Evêque, a washed rind cheese, has an unknown history. It was originally sold as Angelot, as were most Norman cheeses, and was honored in a poem by H lie le Cordier, according to Fromages De Normandie. Produced in the Pont-l'Evêque countryside, the cheese is sweet, milder than Livarot and Camembert, but has a pronounced smell.
Meatloaf is a traditional meal made of ground beef.
Draining the meat juices from the meatloaf can make the difference between a healthy dinner and a grease-drenched slab of meat. When baked, meatloaf naturally acquires juices that are tasty for some, but can spoil the eating experience for others. The grease can increase the amount of unwanted calories and grams of fat. The positioning of the meatloaf along with some tools can help you get most of the juices from the meatloaf.
Instructions
1. Bake the meatloaf in a meatloaf pan. While baking, the juices from the first pan will drop into the drip pan below.
2. Detach the two pans, then take the meatloaf from the oven. While it is still hot, hold the meatloaf with gloves and flip it over and drain the juices into the bottom pan. Since you baked the meatloaf into a mountain shape, the juice will be on the edged parts of the meatloaf.
3. Cut into the edges of the meatloaf and locate the remaining juices at the bottom of the pan. Use a baster to suck the remain juices from the pan and squeeze them into the bottom pan; do not flip the meatloaf upside-down, because meat crumbs can easily go into the draining bowl and become drenched with grease and fat.
4. Let the meat juices cool down in the bottom pan, then throw the juices into the trash.
Tags: juices from, baked meatloaf, from meatloaf, into bottom, juices from meatloaf, juices into
Dried milk powder is a practical way to preserve milk for long periods of time in a minimal amount of space. Powdered milk retains the nutritional value of fresh milk and is easily reconstituted by adding water. Because of the high cost of the machinery required to make dried milk powder, the process is only feasible on an industrial level.
Instructions
1. Filter and test raw milk, and send it to the evaporator. Process until about a third of the water is removed, resulting in a condensed milk with about 50 percent solids. While in the evaporator, pasteurize milk by heating it to 175 degrees Fahrenheit for 20 seconds and then cooling it rapidly.
2. Move condensed milk to the separator, and remove enough butterfat to make the type of milk desired, whether it be nonfat, whole or something in between. Standardize milk by adding butterfat if necessary.
3. Send milk to the drying tower to be dried by one of two methods. Use the spray nozzle method to shoot milk into hot air, which leaves solid milk particles on the ground. Use the atomizer method to convert milk to smaller droplets that dry more quickly.
4. Make instant powdered milk, if desired, by coating the milk powder with lecithin. This makes the particles less dense, allowing them to combine more easily with water.
Charles de Gaulle is reputed for having said, "How can anyone govern a nation that has 246 different kinds of cheese?" France is known for its "smelly cheeses," so whether smelly or not, cheese is a definitive cultural symbol of France. French cheese has a rich history, specific use, and nearly as many varieties and properties as does wine---but there is no need to fear the local fromager, French cheese can be tamed, understood, and above all others enjoyed.
Cultural Role
Cheese has its own personal place during the course of a French meal. The French dinner is a series of courses, and not just a restaurant dinner, but in the home as well. Most homes have specific "cheese drawers" in the refrigerator to house multiple varieties at any one time---sometimes as many as eight to 10 types. The French meal begins with an appetizer and aperitif drink, usually taken as a tapas. The meal officially begins with a light starter course, followed by the main course, then the salad, which is then followed by a selection of cheeses before the meal finishes with a dessert (sometimes the cheese course will replace the dessert course), and is then all topped of with a digestif drink. A French meal without the cheese course, or cheese offered with the dessert, is not a French meal.
Types
Charles de Gaulle was slightly above the mark with 246 varieties, and while there are many varieties of French cheese, the number rests more realistically around 100. Among the most common types are Brie, chèvre (goat cheese), Camembert, Comte de Gruyère, Roquefort, Tomme de Savoie, and Munster. Most are named from the region from which they originate, similar to the naming of French wines.
Terroire
Many of the classic French cheeses are named for the regions they derive from, in part due to the French concept of terroire, meaning the influence the land and environment has had on the product created. The concept of terroire has been described as the "taste of place," influenced by the soil, climate, temperature, and historical methods distinct to the region for producing cheese. A designation of "terroire" is represented by the mark PDO (Appellation d'Origine Controllée) which signifies that the cheese conforms traditionally with the region of its origination.
Pasteurization
French cheese is not pasteurized, this is a major factor distinguishing the taste of "French" classic cheese from most American produced cheeses. Many French cheeses imported into the United State, however, are pasteurized for exportation due to U.S. Department of Agriculture regulations that disallow the importation of unpasteurized cheeses aged less than 60 days, for safety reasons. Pasteurization is a safety measure against the growth of unsafe bacteria, but pasteurization of milk effectively creates "dead cheese," which tastes exactly as is sounds, dead. Some of the most distinct flavors of French cheese come from young unpasteurized forms of Brie, chèvre, and Camembert, and unfortunately cannot be exported to the United States.
Suggestions
Pay attention to the season, as most fresh French cheese is not produced year round. If in doubt, ask the local fromager, and try to avoid cheeses wrapped in plastic. Cheese needs to breath. Cheeses from a supermarket in France, such as Ed, Carrefour, Casino, or Monoprix, usually contain pasteurized milk, while cheeses from a fromagerie or street market are more likely to be created from raw milk. During the cheese course, it is common (and quite tasty) to pair French cheese with a variety of cured meats, fruits, breads, nuts, and dessert or sweet wines.
Tags: French cheese, French meal, cheese course, begins with, Charles Gaulle, concept terroire
Pennsylvania Dutch cooking uses all edible parts of the pig.
Pennsylvania Dutch cooking has strong roots in Germany. It also speaks to the thrifty nature of the German immigrants known as the "Scrubby Dutch" as well as the simple food enjoyed by the area's Amish. Pennsylvania Dutch food often makes use of scraps of meat and produce that others might throw away, such as organs and rinds. Seven sours and seven sweets make up a well-laid company table. The sours include pickled vegetables, meat jelly, and relishes. The sweets could be pies, candied watermelon rind, or applesauce. Scrapple, traditionally made of pork scraps, makes a savory and traditionally Pennsylvania Dutch sandwich filling.
Instructions
1. Bring the broth to a rapid boil in a large pot.
2. Break the raw sausage up into the pot of boiling broth.
3. Bring the pot to a boil again, and slowly stir in the cornmeal and buckwheat flours. Stir constantly, breaking the sausage up as needed with a spoon against the side of the pot, until the mixture has thickened.
4. Reduce heat to medium and cover the pot. Let simmer for 15 minutes, or until meat is cooked through.
5. Pour the mixture evenly into two loaf pans. Refrigerate until completely cool.
6. Remove the scrapple from the pans. Heat about two tablespoons of oil in a frying pan. Cut the scrapple into 1/2 inch slices and fry in the hot oil until crisped on both sides.
If you can't find fresh cherries, use canned cherries in your fruit salad.
A light and delicious apple, cherry and banana fruit salad is a cooling addition to the table for a summertime gathering. These same fruits are also the core ingredients in a warm fruit salad that complements mulled wine or hot tea during the cooler months. Many fruit salads use a mixture of fresh and canned fruits, so you can easily put together an apple, cherry and banana fruit salad any time of the year.
Spring Fruit Salad
Add a pastel hue to the table for a baby shower or a princess-themed birthday party with a bowl of light pink fruit salad. Drain a 10-oz. jar of maraschino cherries and reserve the juice. Beat 8 oz. cream cheese with the reserved cherry juice and fold in 2 cups heavy whipping cream. Fold in the cherries and one 20-oz. can drained pineapple pieces. Slice four bananas, core and chop two apples and peel and slice two peaches; stir into the fruit salad along with 3 cups miniature marshmallows. Refrigerate for at least one hour before serving.
Baked Fruit Salad
Spicy and delicious, a hot fruit salad helps to fend off the chill of a winter evening. Preheat the oven to 350 degrees Fahrenheit. Drain and reserve the syrup from a 16-oz. can of apricot halves and a 20-oz. can of pineapple chunks. Peel four peaches and four pears and cut each in half. Mix the apricots, pineapple chunks, peaches, pears and two peeled and chopped apples in a 2 1/2-qt. casserole dish. Stir 1/2 tsp. cinnamon and 1/2 cup brown sugar into the reserved fruit juice and pour over the fruit mixture. Dot the top with 1/4 cup butter. Cover and bake for 20 minutes. Stir in two chopped bananas and bake, uncovered, for another five minutes.
Banana Split Fruit Salad
If you're in the mood for a banana split and have every ingredient on hand except ice cream, make a banana split fruit salad instead. In a large mixing bowl, fold a 20-oz. can of cherry pie filling into 16 oz. whipped frozen whipped topping, thawed. Stir in two medium bananas, chopped, and one 20-oz. can drained pineapple chunks. Chill for at least one hour before serving. Top with chopped walnuts and a peeled and diced apple to add crunch to the salad, then pour chocolate syrup over it, if desired.
Steeped Fruit Salad
A fruit salad steeped overnight in the refrigerator allows the flavors of the different fruits to meld together. In a large bowl, mix one 10-oz. box of frozen strawberries, thawed, one 12-oz. container frozen blueberries and 2 cups freshly pitted cherries. Drain one 11-oz. can of mandarin oranges and a 20-oz. can of pineapple chunks and add to the berry mixture. Stir in three sliced bananas and one 20-oz. can apple pie filling. Cover and refrigerate overnight.
Appetizers are designed to whet the appetite and are a taste of things to come at any good restaurant. Appetizers are usually savory, bite-sized dishes that are artistically put together and presented to diners before the main meal. Restaurants often have a selection of appetizers for customers from which to choose, with the most basic of appetizers being bread and dips.
Soup Shots
Soup shots are soups presented to diners in shot glasses---this enables them to taste a variety of soups without getting full, as often happens with a larger bowl of soup. Soup varieties include pumpkin, crème of mushroom, borscht, coconut crab or any soup variety that is not too lumpy, and is easily downed in one shot. Spicy soups should be avoided, as they irritate the throat when "shot."
Stuffed Mushrooms
Mix cream cheese with fresh rosemary, salt and pepper. Destem the mushrooms, filling the cavity with the cream cheese mixture. Coat the mushrooms in eggs, and then in salted breadcrumbs and medium fry. Serve hot for an explosion of melted cream cheese in the mouth.
Dill and Salmon Pikelets
Make a standard pikelet batter, omitting the sugar, and putting a pinch of salt and pepper and very finely chopped Spanish onion into the mix. Fry the pikelets as you would normally, and leave to cool. Mix cream cheese, salt and pepper with chopped up dill. Spread this mixture over the cool savory pikelets, topping with a rosette of smoked salmon and some chopped dill to garnish.
Avocado Boat Cocktail
Cut an avocado in half lengthwise, removing the seed. Place cooked and shelled prawns over the avocado, hanging over the edge. Fill the center of the avocado with Thousand Island dressing. Serve it with a spoon so that diners can eat the flesh of the avocado with the prawns.
Fried Wontons
Fried wontons can either be meat or vegetarian. Puree chicken/tofu with ginger, shallots and coriander. Spoon a dollop of this mixture into the center of each wanton wrapper, and pull the sides of the wanton wrapper up around the filling, pressing the seam together so that it looks like an upside down lollipop without a stick. Deep dry these wantons until they are golden in color. Serve them hot with a soy and mirrin dip.
Tags: cream cheese, salt pepper, avocado with, chopped dill, presented diners, this mixture
The oven in your kitchen is all you need to make beef jerky.
Beef jerky has become a staple of American convenience stores, and helped spawn a multimillion dollar market in dried foods. You can make delicious beef jerky using the standard cooking appliances in your kitchen. Dehydrating your own jerky allows you to experiment with a variety of seasonings, save money and enjoy your very own creation.
Instructions
1. Purchase the leanest cut of beef at your local butcher or grocery store. A few pounds of top round will be sufficient to get you started.
2. Cut out all noticeable pieces of fat from the beef. Fat does not dehydrate the same as muscle and will cause spoilage. After all large pieces of fat have been trimmed, cut the beef into ultra-thin strips. Cut across the meat's grain so the jerky will be easier to chew. If you prefer tougher jerky, cut with the grain.
3. Marinate the beef in the refrigerator for 12 hours. The standard marinade for beef jerky is oil, vinegar and salt, but a dozen varieties of store-bought or homemade recipes will customize your jerky creation. Some recommend marinating for longer, but heavily absorbed beef will cause drying issues.
4. Add additional seasoning. This is optional depending on taste preferences. Garlic, red and black pepper, paprika, hickory flavoring and seasoning salt are proven spices when it comes to flavoring beef jerky. Many stores and specialty shops offer pre-made jerky marinades and seasonings.
5. Arrange the meat in a single layer on a cookie sheet or wire rack. A wire rack is the preferred method as it drains all fat, but be sure to line your oven with aluminum foil. Space the meat about an inch apart.
6. Cook at 160 degrees Fahrenheit for 1 to 3 hours. Flip and rearrange the beef at least once during the cooking process. Cooking time will depend on how moist or dry you prefer your beef jerky. For those new to dehydrating, taste-test each hour until it reaches the desired consistency.
Tags: beef jerky, will cause, wire rack, your jerky, your kitchen
Attractive appetizers can be a delicious preview of your main meal.
An appetizer is a preview of the main meal, so it's important to get the appetizers right. However, good appetizers can be expensive to purchase or make and may take a certain level of expertise that many hosts may not have. The answer is to create simple appetizers from affordable ingredients and then present them beautifully. One way to rein in costs is to produce appetizers that can be frozen and reheated.
Non-refrigerated
If you have little time to prepare appetizers, non-refrigerated ones are useful as you can make them just before the party begins. Non-refrigerated appetizers include oyster crackers, cinnamon roasted almonds, candy-coated pecans, nuts and bolts party mix mixes and cheese straws. These types of appetizers can be easily made; for example, make the nuts and bolt party mix appetizer by combining a mixture of nuts, pretzels, seasoning salt and oil and baking the mixture until crispy.
Freeze for Later Baking
Prepare mini pizzas in advance, freeze them and bake as needed.
If you have adequate time to prepare for the party these types of appetizers can be made and frozen. You can then bake them on the day of the party. Appetizers like mini pizzas, bacon and tomato cups, baked cheese olives and spinach and mushroom pinwheels are all options for appetizers that can be prepared and frozen. If you entertain regularly, make a large batch of these and freeze them so that you can use some later.
Cook, Freeze, Reheat
Appetizers from the last party that you can freeze and reheat for the next one fall into this category. Cook stuffed jalapenos, chicken wings and won tons and, if you find you have too many, freeze the excess and then reheat for the next party. The advantage of these appetizers is that you don't waste any of your food, making them very affordable.
Pickled
Pickled appetizers add flavor to your spread. Pickling preserves food so these types of appetizers can last a long time, making them affordable. Pickled eggs and marinated vegetables are examples of pickled appetizers. As pickled appetizers often have a strong smell, they may not be to the liking of some of your guests so it is best to have a wide variety of other appetizers in conjunction with them.
Tags: types appetizers, affordable Pickled, appetizers that, freeze them, main meal, making them, mini pizzas
Use a mini food processor to make your own chestnut flour.
The addition of chestnut flour can deliver a big punch of flavor to cakes and pie crusts and can also be used as a coating for chicken or fish. As an added bonus, chestnut flour is low in carbohydrates and gluten free. Although chestnut flour can be purchased ground, you can make your own with the help of a mini chopper food processor, which is a small version of a regular food processor. You will need 1 lb. of chestnuts to create 1/4 cup of nut flour. Does this Spark an idea?
Instructions
1. Freeze the whole chestnuts for at least four hours until they are solidly frozen.
2. Place four frozen chestnuts in the mini chopper.
3. Push the mini chopper's pulse button for 3 seconds and lift, repeating until the nuts have been ground into coarse flour. Empty the chopper and repeat with another four chestnuts at a time.
4. Store the ground flour in the freezer for up to six months.
Tags: chestnut flour, food processor, mini chopper, make your
Wild rice with broccoli rabe and Gorgonzola cheese is a quick dish that can be served alongside many different main courses, including braised or roasted chicken, grilled swordfish or red snapper or next to spiced carrot or pumpkin soup. Wild rice with broccoli rabe and Gorgonzola cheese can also be served cold, making it ideal for picnics or day trips. Pair this wild rice dish with a full-bodied white wine without too much sugar.
Instructions
1. Heat the extra virgin olive oil in a large saute pan over medium heat. Add the broccoli rabe and bell pepper and saute for 2 to 3 minutes or until the broccoli rabe begins to wilt and the red bell pepper softens.
2. Add the garlic, oregano, crushed red pepper and wild rice and saute over low heat for 6 to 7 minutes. Season with sea salt and coarse ground black pepper to taste.
3. Transfer the wild rice to a large serving platter. Do not plate the vegetables.
4. Top the wild rice with the vegetables from the saute pan. Sprinkle the crumbled Gorgonzola cheese over the top of the vegetables.
5. Garnish the dish with the chopped fresh flat-leaf parsley. Serve immediately.
Taste the mellow spicy flavor of Korean red chili paste that is called gochujang with your next Asian meal. According to Mark Bittman of "The New York Times," condiments like gochujang give Korean cuisine its recognizable salty, spicy kick. Gochujang is a red chili paste that is made with fermented soybean paste and is a staple ingredient in any Korean kitchen. There are different types of gochujang, but they are essentially slight variations. Other ingredients, such as glutinous rice powder, are added to the basic recipe during the production process.
Glutinous Rice Gochujang
The basic ingredients in gochujang are hot peppers and fermented soybeans, and it has a consistency of a thick porridge with a rich red color. Powdered glutinous rice can be added to this formula to create a different type of chili paste. It has a sweeter taste, which can cut down on its overall spiciness. Some store-bought brands of this type of Korean chili paste are more expensive than regular gochujang.
Sundried Gochujang
Red chili peppers can be dried in the sun to form another type of gochujang. This technique creates a deeper, rich-tasting chili paste that is not too sweet. The color is also darker and some types may also include sweet rice in the ingredients. Sundried gochujang is used in the same type of recipes that call for regular Korean red chili paste, and sugar can be added if it is not sweet enough for the palate.
Barley and Wheat Gochujang
Barley gochujang is made with powdered barley, which is frequently used in Korean cooking. It can be used in dishes like ssam-jang, which is lettuce-wrapped beef. Often eaten in warmer months, the barley cuts down on the sweetness of the gochujang. Another type of chili paste is wheat gochujang, which has wheat in it. It is used in Korean stews and some pickled vegetable recipes because it is thicker than regular gochujang
Red-bean Gochujang
A rich, dark red color distinguishes red-bean gochujang, which is made with crushed small red or azuki beans, from other kinds of Korean red chili paste. These beans are commonly used in Asian cuisine for desserts, such as red bean cakes. Red-bean Gochujang is sweeter and mellower in its spiciness than other types of gochujang, and it can be added to tofu and vegetable recipes when a sweeter taste is desired.
Tags: chili paste, chili paste that, Korean chili, Korean chili paste, made with
Used as a condiment as well as in cooking and baking, sour cream is a dairy product named not for its taste but for the process of bacterial fermentation, called "souring," that produces lactic acid. There are many alternatives to regular sour cream including vegan and raw versions. If commercial options are not available in your area, try making your own sour cream substitute, tailoring the flavor and texture to your taste.
Fresh Dairy Substitutes
A sour cream alternative that features a lower fat content and provides more calcium is plain yogurt, which can be substituted in equal measures. Regular or low-fat cottage cheese is also an acceptable substitute for sour cream. Blend the desired quantity with 1 tbsp. of lemon juice or vinegar per cup, and use in equal quantities as you would sour cream. Buttermilk may also be substituted, with 7/8 cup of buttermilk for each cup of sour cream.
Canned and Dried Dairy Substitutes
Sour cream substitutes may be derived from pantry staples including dried and evaporated milk. For each cup of sour cream, substitute a mixture of 1 cup evaporated milk mixed with 1 tbsp. vinegar. Allow the substitute mixture to sit approximately five minutes in order to achieve a thicker consistency. When powdered milk is the substitution base, mix 1 1/8 cup of the powdered milk with 1/2 cup warm water and 1 tbsp. vinegar. Allow the mixture to sit, refrigerated, for a few hours until it reaches the desired consistency.
Vegan Sour Cream Substitutes
Commercially-made vegan substitutes for sour cream are available at health food stores and many supermarkets. With a little experimentation and research you can also find an easy to make recipe for an at-home version that suits your taste. Basic ingredients include tofu, oil, vinegar and seasonings. Though the result will have its own unique taste, it will suit individuals with special dietary preferences and needs.
Raw Substitutes for Sour Cream
Imagine a sour cream where the main ingredient is cashews, sunflower seeds or coconut meat. From these uncooked starters, raw food enthusiasts can create their own versions of tasty sour cream. Though the process is not complicated, it does typically involve soaking nuts for a number of hours. There are many versions of raw "sour cream" available online, in books and in specialty magazines.
Whether you're building your own collection or finding collectible pieces to sell, antique knives are a fascinating and rewarding item to purchase. Antique knives and swords don't merely fill out a display case; they bring a piece of history into the lives of the collectors and provide a compelling gateway to understanding the past. Identifying and valuing these pieces, can be difficult.
Instructions
Identifying and Pricing
1. Consult an identification guide book. For the new collector, the first resource that should be consulted is the relevant identification guide. Historians and antique dealers compile extensive indexes of knives that fall within a certain category. There are specialized guides available for every war, continent or historical era. These guides help collectors identify individual pieces by examining the style, construction, and other details of the knife or sword. A good general reference would be "The Official Price Guide to Collector Knives" by Houston Price and Mark Zelesky.
2. Determine whether or not the knife is a rare piece. Antique goods gain their value from several factors, and knives are no different. Rarity will always make an item more expensive than more commonplace items. The condition of the knife or sword, the materials used, the style and construction, all of these elements are unique for each piece, and will help determine its market value.
Knowing which markings are features are authentic is also essential to avoid paying too much for cheaply made reproductions. Collector Ric Savage, on his website SavageStation.com, points out many fakes that are easily identified merely by familiarizing yourself with common manufacturers marks.
Perhaps more important to the individual collector is the value that they themselves place upon an item. Their own interests and passions will play a large role in building a collection, and these interests may make an item quite valuable to them, even though it might otherwise be inexpensive. When buying and selling knives, one should always bear in mind whether they are purchasing for their own collection or for profitable resale.
3. Research the previous ownership of the knife. Because the historical background of an item is so central to both its market value and its worth to a collector, it is important to learn verify a knife's authenticity. Many items that have already been part of a collection, or that are sold through an antique dealer, will come with records indicating previous ownership and the original source of the item.
Others, such as knives found through flea markets or second-hand stores, may have no identifying information with them at all. In these instances, it falls upon the purchaser to learn more about the piece. They may consult an identification and pricing guide, examine the knife and determine its unique characteristics, or they may have the knife appraised by an established dealer or appraiser.
Hot dog bun warmers are a must have product for concession stand owners who sell hot dogs. Your customers will return time and time again if they are served your delicious hot dogs on warmed buns. A hot dog bun warmer is an investment that is sure to pay you back in the long run.
Instructions
1. Request a catalog from a food equipment vendor. These catalogs are going to have different models of hot dog warmers that you can purchase. Contact the supplier Zesco for their latest catalog.
2. Compare hot dog warmers online. Use Nextag to compare different hot dog warmers. This site can help you find a hot dog warmer with the features that you want and at the lowest price.
3. Consider a hot dog warmer and grill combination. These combo machines are space savers and are typically going to cost less than buying a grill and bun warmer separately. Star and Nemco both make this type of product.
4. Get the type of bun warmer with the capacity that you need. On average, a bun warmer can hold 32 to 48 buns at a time. If you need more or less, there are models that can accommodate this as well.
5. Purchase a hot dog warmer that uses vapor heat. Vapor heat can keep the hot dogs fresh and warm without hardening the bread.
Scuppernong grapes were named after the Scuppernong River in eastern North Carolina. They are a variety of muscadine grape native to the United States and have been cultivated for more than 400 years. The juice of scuppernong grapes is sweet and light. The grapes are used in jams and jellies and made into wine and pies. Making scuppernong jelly is a simple process. Pectin is used to make a jelly-like consistency, and the amount of sugar can be regulated to create a low-calorie spread.
Instructions
1. Wash 5 lbs. of scuppernong grapes in cool water. Pick out leaves and stems.
2. Place the grapes in a large bowl and crush them with a potato masher to extract the juice. Or use a food processor fitted with the chopping blade.
3. Bring the crushed grapes to a boil in a large pot over medium heat. Stir frequently. Once the grapes have reached a boil, reduce the heat to medium and simmer 10 minutes.
4. Use a food mill to crush larger pieces of the crushed grapes. This step is optional.
5. Strain the juice from the hot scuppernongs with a jelly strainer placed over a large bowl. If you don't have a jelly strainer, line a colander with cheesecloth, place it over a large bowl and pour the grapes in.
6. Combine one box of pectin with 1/4 cup sugar. Stir it into the strained scuppernong juice in a large pot and bring to a boil, stirring frequently.
7. Add 6 3/4 cups of sugar if you're using regular pectin or add 3 3/4 cups sugar if you're using low-sugar pectin. Bring to a full, rolling boil and cook 1 minute.
8. Test the mixture for thickness by letting a spoonful cool on a spoon. If the jelly isn't thick enough, add a few tablespoons of pectin and boil again for 1 minute.
9. Process the jelly in jars with tight-fitting lids in a water bath canner for 5 minutes and store in a cool, dark place.
If you are looking to cook something for a special occasion, try making homemade shrimp scampi. Shrimp scampi is a butter- and herb-infused seafood meal that can be served alone as an appetizer or served over pasta as an entree. Instead of paying restaurant prices for a single serving, make your own restaurant-quality shrimp scampi for the entire family.
Instructions
1. Remove the shell and tails from 1 lb. of medium-size shrimp.
2. Place four cloves minced garlic and 1/2 cup butter into a large skillet. Mix them together using a mixing spoon.
3. Place the skillet on a stove top using a medium setting.
4. Add juice from 1 lemon and 1/2 cup dry white wine into the skillet.
5. Add 1 tsp. cayenne pepper, 2 tbsp. parsley and 2 tbsp. oregano to the skillet. Mix all of the ingredients using a mixing spoon.
6. Place the skillet in a broiler oven and cook for three to five minutes.
7. Use a pair of oven mitts to remove the skillet from the oven.
8. Serve over pasta and garnish with Parmesan cheese.
Tags: mixing spoon, mixing spoon Place, over pasta, Place skillet, shrimp scampi
Prepare a protein rich snack in just a few minutes by making an over easy egg in your microwave.
Instructions
1. Grease a shallow microwave safe dish with vegetable oil or butter.
2. Crack the egg into the dish and pick out any pieces of shell that fall in.
3. Pierce the center of the yolk with the very tip of a toothpick. Breaking the surface tension on the yolk will help to prevent an explosion.
4. Season the egg with salt and pepper. Cover the dish with a piece of plastic wrap to trap steam so the egg's top and bottom cook evenly.
5. Microwave the egg at half power for approximately two minutes or until the egg white on top is nearly cooked. Allow the egg to sit covered until the whites become opaque and the yolk has just begun to thicken.
6. Remove the plastic wrap carefully by lifting a corner and venting the steam away from your hand. Gently slide the egg onto a plate. Repeat the process cooking one egg at a time for best results.
Tags: Cook Over, Cook Over Easy, dish with, Easy Eggs, Easy Eggs Microwave, Eggs Microwave, Over Easy Eggs
Store quiche properly to enoy the leftovers at a later date.
Quiche, an oven-baked dish made with eggs inside a pastry crust, consists of other ingredients such as milk, vegetables, meats and cheeses. The dish looks like a pie and people eat it any time during the day. When you have leftover quiche, it needs stored properly to prevent dangerous bacteria from forming. Storing the quiche in the refrigerator only prolongs the shelf life by a few days, but the freezer allows you to store the quiche for a few months.
Instructions
Refrigerator
1. Allow the quiche to cool to room temperature. Do not leave the quiche sitting out longer than 2 hours because dangerous bacteria may begin to form.
2. Cover the quiche with aluminum foil or plastic wrap.
3. Store the quiche in the refrigerator. Use the quiche within 3 to 4 days.
Freezer
4. Let the quiche cool to room temperature for no longer than 2 hours. Leaving the quiche out at room temperature for longer than 2 hours allows dangerous bacteria to grow.
5. Wrap the quiche tightly in aluminum foil or freezer wrap. Place the wrapped quiche inside a freezer bag or airtight container.
6. Freeze the quiche for 2 to 3 months. Freezing the quiche longer than the recommended time will cause it to diminish in quality.
Tags: longer than, dangerous bacteria, longer than hours, room temperature, than hours
This style of enchilada is very popular in the southwestern United States. This recipe serves 4 to 6.
Instructions
Making the Sauce
1. Bring the chilies and water to a boil in a gallon-size pot. Remove from heat and let cool.
2. Remove the chilies from the water. Save the water for pureeing.
3. Puree the chilies and garlic in a food processor. Add enough of the soaking water to the processor to give the puree a gravylike consistency.
4. Heat 2 tbsp. lard or oil in a saucepan over medium-high heat and add the flour while constantly stirring. Add the chili puree, garlic powder and 1 tsp. salt.
5. Simmer 15 minutes, stirring occasionally.
Assembling the Enchiladas
6. Preheat the oven to 350 degrees F.
7. If making shredded beef enchiladas, place the beef chuck roast, 1/2 tsp. salt, bay leaf, oregano, and chopped onion in a gallon-size pot, and cover with water. Bring to a boil and then reduce the heat to low.
8. Simmer until the beef comes apart easily when poked with a fork. Let cool.
9. Remove the beef from the pot and place on a cutting board. Discard the cooking water.
10. Using two forks, shred the beef into thin pieces. Proceed to cooking the tortillas.
11. If making ground beef enchiladas, cook the ground beef, chopped onion and 1/2 tsp. salt in a large skillet. Drain on paper towels to remove excess grease.
12. Heat the remaining lard or oil in a small saute pan. Using tongs, dip a tortilla in the oil for 2 or 3 seconds, long enough to soften it.
13. Place the tortilla on a large plate and sprinkle on a few heaping tablespoons of the ground or shredded beef in a line across the middle. Using your fingers, bring the two edges opposite the beef over each other to form a snug roll around the beef.
14. Put the tortilla, flap down, in a glass baking dish. The dish should hold all rolls snugly in a single layer.
15. Repeat the process with the remaining tortillas and beef. Pour enough of the sauce over the rolls to just moisten the entire surface, and sprinkle the cheese over the sauce.
16. Bake for 20 minutes uncovered. Remove from the oven and garnish with the onion rings, cilantro, lettuce and tomato.
Hibiscus plants thrive on nearly every continent of the planet. They come in hundreds of varieties and colors. Not only are hibiscus grown for okra and wine making, they are also believed to have numerous medicinal properties stemming from nearly all parts of the plant. The three most commonly grown hibiscus in America are Hibiscus rosa-sinensis (Tropical Hibiscus), Hibiscus moscheutos (Hardy Hibiscus) and Hibiscus syriacus (Rose of Sharon).
Tropical Hibiscus
Hibiscus rosa-sinensis are available through nurseries and home centers. They have beautiful flowers with vibrant colors, but cannot survive the winter outside of the tropics. Many people plant them as annuals in the garden or grow Tropical Hibiscus in containers and bring them inside for the winter. Beautiful and eye-catching, the Tropical Hibiscus requires a significant amount of extra attention, requiring regular pruning and feeding. Bring Tropical Hibiscus inside when the temperature drops below 50 degrees Fahrenheit.
Hardy Hibiscus
Hibiscus moscheutos are also called the Hardy or Perennial Hibiscus. These plants are known for their enormous blooms (often 10 to 12 inches wide) and easy care. Hardy Hibiscus bloom from August to October and can easily winter over as far north as USDA Hardiness Zone 3 with proper preparation. Plant Hardy Hibiscus 3 to 6 feet apart, as they can grow quite large -- up to 15 feet tall in areas with little or no frost.
Rose of Sharon
Hibiscus syriacus is a hibiscus that is frequently used as a hedge because of its aggressive and tight growth habit. Rose of Sharon is very difficult to kill once established and in some areas becomes invasive. Space plants 6 to 10 feet apart and be persistent about thinning your Rose of Sharon and the plants will reward you with easy care and beautiful cup-shaped flowers in a multitude of colors.
Growing Tips
Hibiscus generally prefer sunny locations, but will tolerate some shade. They make fantastic foundation plantings because of their height and dark green foliage -- lighter colored plants in front of them really "pop" with such a dark background. Heavy pruning is very important to maintaining a desired size for your hibiscus plant. Hibiscus also make great screens or flowering hedges because of their dense foliage.
Tags: Tropical Hibiscus, Hardy Hibiscus, Hibiscus Hibiscus, Rose Sharon, because their, easy care, feet apart
Israeli chopped salad is eaten on its own or inside sandwiches. It is delicious, healthy and easy to make.
Instructions
1. Cut the cucumbers into tiny squares. It is easiest to do this by cutting them into long strips first and then chopping them finely into squares. Include the seeds.
2. Cut the tomatoes into tiny squares. You may opt to cut out the seeds for a dryer salad, as they are runny. Some people like to incorporate them to allow the juices of the vegetables to mix faster.
3. Cut the olives into the tiniest pieces you can make.
4. Mix the vegetables together and ensure there is an equal proportion of cucumbers and tomatoes. This will allow the flavors to mix evenly. The flavor of the olives is stronger, so you do not need as many of those.
5. Squeeze some lemon juice onto your salad. This adds flavor and also helps to stop the salad from going bad.
6. Sprinkle your salad with salt and pepper.
7. Allow the salad to sit in your refrigerator overnight. This will allow the flavors to mix together, and the juices will marinate the salad well.
8. Serve salad at room temperature. To do this, it's best to remove the newly-marinated salad from the refrigerator about 1 hour before serving it.
Tags: allow flavors, into tiny, into tiny squares, salad from, This will, This will allow
Goat cheese has a deliciously tangy flavor and is good for you as well. Here are the health benefits of goat cheese.
Instructions
1. A trip to a cheese store or even the cheese department of a large grocery store can be overwhelming. The selection of cheeses available is sure to make your head spin and your mouth water. From asiago to Jarisberg, it seems there's a cheese for most everyone. One type of cheese that's recently grown in popularity is goat cheese. Popular for its tantalizingly tangy flavor, it's also a healthier option than cow's milk. What are the health benefits of goat cheese?
2. Calorie and Fat Content
Cheese isn't a food characteristically known for being low in fat and calories. When it comes to fat and calorie content, goat cheese has the advantage over traditional cheese made from cow's milk. While cow's milk cheese generally has around one-hundred calories and ten grams of fat per ounce, goat cheese only has eighty calories and six grams of fat. This makes goat cheese a better choice if you're trying to watch your waistline. Plus, you'll benefit from the five grams of protein in a single ounce of this tasty cheese.
3. It's More Digestible
Around a quarter of the American population suffers from lactose intolerance, a condition which makes it difficult to digest lactose containing foods such as milk and cheese. People who are lactose intolerant are sometimes able to tolerate goat cheese even if they have problems digesting conventional cheese made from cow's milk. Although both forms of cheese have similar levels of lactose, it seems that the fat molecules in goat cheese are shorter making them more digestible. Even for people who don't have a lactose intolerance, goat cheese appears to be more easily digested than conventional dairy products. It can also be a good choice if you have an allergy to traditional dairy products.
4. It's a Good Source of Calcium
Despite the fact that it's lower in calories and fat than most dairy products, goat cheese is a good source of bone preserving calcium. The amount of calcium in goat cheese can vary from around forty grams in soft cheese up to 240 grams in hard goat cheese, slightly higher than cow's milk cheese which has about 200 grams in the hard version. Lower calories, high calcium content - it's a good combination.
5. Goat cheese is versatile too. Add fresh herbs to soft goat cheese or use it as a bread spread in place of butter. It's also delicious in salads and on pizza. Try tossing it into a pasta dish or using it in place of mayonnaise on a sandwich. Spread it on whole grain crackers or use it in lasagna. It also makes a delicious addition to mashed potatoes. You'll love the health benefits of goat cheese as well as its uniquely different taste.
According to the George Mateljan Foundation, a nonprofit food organization, pumpkin seeds are edible, high in protein, iron and zinc. The seeds are found on the inside of the pumpkin and are protected by the pumpkin's pulp. Each pumpkin is full of hundreds of seeds that are spread in a variety of ways.
Humans
Humans deliberately plant pumpkin seeds.
Humans spread seeds purposely by hand. Most pumpkin patches are planted in late May so they can be harvested by Halloween and Thanksgiving, according to the Gardener's Network. Most pumpkin seeds are spread by hand by casting them out over the moist land.
Birds
Birds carry pumpkin seeds with their feet.
According to Think Quest, an education foundation, birds spread pumpkin seeds by landing at a pumpkin patch---or on a cracked-open pumpkin---and flying away carrying the seed. The pumpkin seed then falls in another pasture and spreads.
Wind
Wind can easily pick up light pumpkin seeds.
When someone plants a pumpkin seed or if a pumpkin breaks open and the seeds dry out, a heavy gust of wind can carry the seed into another patch of land, according to Think Quest.
Water
Streams can carry pumpkin seeds miles away.
According to Think Quest, heavy rainfall can create small rivers that can also spread seeds. Birds and animals may drop a pumpkin seed in a body of water that will carry the pumpkin seed somewhere else.
Small Animals
Rabbits eat and spread pumpkin seeds.
Small animals often eat pumpkin seeds because of their high nutrition content. Some pumpkin seeds will attach to these animals, which will then carry the seeds until they fall off of the animal. Other seeds will pass through the animal's digestive system and be excreted in another area.
When you absolutely need your morning cup of joe, there's no time for running to the store for filters. If you've discovered that your stock of filters has been all used up, just follow these steps and improvise an effective solution.
Instructions
1. Open, clean and dry your coffee maker as you normally would before brewing a fresh pot.
2. Gather disposable paper materials that are similar to coffee filters in thickness, consistency and porousness. Paper napkins and paper towels are your best bets.
3. Determine which disposable paper materials would make the best coffee filter substitute. The best choice will be fairly porous and thin, but will hold together well and not break when moistened.
4. Once you have selected your material, cut or tear a square piece that is about one and a half times as big as the filter basket opening. Then press this layer down into the basket so that the bottom is completely covered and the sides are mostly covered.
5. Prepare your machine as usual by adding beans or grounds and water. Turn the machine on, but watch over the entire brewing process so that you can stop the machine if spilling or overflowing occurs.
Tags: disposable paper, disposable paper materials, paper materials
Teflon pans are cooking pans that have been coated with a polymer called polytetrafluoroethylene, or PTFE. This material repels water and keeps food from sticking. Although Teflon pans are very popular and usually inexpensive, there are some risks associated with their use if they become overheated. Also, a chemical produced during Teflon's manufacture has been shown to cause health problems in laboratory animals.
History
Teflon was first discovered in 1938 by a scientist named Roy Plunkett while attempting to develop a new type of refrigerant. One of the compounds he had created as a gas polymerized while in storage. When he opened the container, he found a solid, waxy substance that was very slippery. DuPont acquired the patent for Teflon in 1941, but it was not used to coat pots and pans until the 1950s. In recent years, the process used to apply Teflon has improved dramatically, and Teflon pans are much more durable than they once were.
Benefits
Teflon effectively prevents food from sticking, which makes cooking easier, but Teflon pans also have other advantages. Cooking with Teflon pans requires significantly less oil than cooking in regular pans, which can make food much healthier. Teflon pans are also easier to clean than uncoated pans. Food that does stick comes off easily after a brief soak.
Prevention/Solution
Teflon pans have a tendency to peel and flake if they are not treated properly. Although there is no way to replace the Teflon if it becomes damaged, Teflon pans can last for years if they are used with care. Teflon pans should be washed by hand, not in a dishwasher. Do not use metal utensils on Teflon pans, because they may scratch the surface. Scratches on Teflon surfaces tend to expand, and the coating can be ruined quickly.
Considerations
Teflon pans are particularly useful for certain types of cooking, such as stir frying, sauteeing, and cooking eggs. However, foods that must be cooked at a high temperature should not be cooked in Teflon pans because high heat can cause the coating to break down. Stainless steel and cast iron pans are better choices for searing steaks and pan-grilling.
Warning
Overheated Teflon can break down, causing particles of PTFE to enter the air. Inhaled particles of PTFE can cause a mild respiratory illness in humans and other mammals, but can be rapidly fatal to pet birds. Teflon begins to break down at 536° Fahrenheit and rapidly enters the surrounding air at approximately 600 to 650° F. This temperature is only likely to be reached if Teflon pans are used over high heat or are boiled dry. Most veterinarians recommend that you not use Teflon pans at all if you have pet birds.
Leading a healthy lifestyle includes making more nutritious snacking choices. Fruit serves as an ideal mid-afternoon break because it provides fiber, plenty of healthy vitamins and a sweet taste, making it both enjoyable and healthful. Unfortunately, the same apple-a-day snack could get a little repetitive. Mix up snack time a bit, by adding other ingredients. Snack-time recipes for fruit make it easy to get in your daily serving while sampling a wide variety of combinations.
Ants on a Log
Raisins are considered nature's candy. Tiny, handy and loaded with taste and fiber, these dried-grape bites are enjoyable to kids and adults alike. A recipe called "Ants on a Log" is a fun way to get kids to eat healthy, and it's a rather delectable treat for grown-ups as well. You will need 2 stalks of celery, a 1/4 cup of cream cheese and a handful of raisins. Cut the celery stalks into 3-inch pieces. Spread 1/2 teaspoon of cream cheese all along the concave of the celery stalk. Place raisins in the cream cheese all along the celery. These raisins are meant to look like ants crawling on a log, but the snack itself is quite delicious.
Berries and Cream
Berries and cream is a versatile fruit snack. It can be a simple summer afternoon treat or an elegant after dinner indulgence. To make this concoction you will need a pint of strawberries, a pint of blueberries, a pint of raspberries, a package of instant vanilla pudding, 2 cups of cold milk, 2 tbsp. of sugar and 2-3 cups of whipped topping. Wash the berries in cold water. Place them in a large bowl and add sugar. Mix well and store in refrigerator for an hour. Make the instant pudding. Pour the mix in a bowl, add milk and stir. Let it stand until it thickens. When it has the consistency of pudding, add the whipped topping. Place about 3/4 cup of berries in a small bowl. Top with a large spoonful of cream.
Blueberry Pineapple Smoothie
Smoothies are a yummy treat and a great way to add vitamins and minerals, even fiber, to your diet without tasting them. To make a pineapple and blueberry smoothie you will need 1/2 cup of canned pineapple with the juice, 1/2 cup of fresh or frozen blueberries, a small container of yogurt and 2 cups of ice. Pour pineapple, blueberries and yogurt into a blender and mix until it becomes liquidity. Add extra fiber or a powder form of protein or any vitamin, mineral or supplement you wish, and blend again. Add 2 cups of ice, and mix with a spoon. Blend in the blender until smooth.
Tags: cream cheese, will need, blender until, cheese along, cream cheese along, whipped topping