Homemade Muesli

A bowl of muesli is a nutritious start to the morning.

Muesli was first developed by a Swiss physician, Maximilian Bircher-Benner, in the early twentieth century as a diet for patients at his hospital to help them gain strength and overcome their illnesses. Muesli is a simple cereal composed of uncooked grains, raw nuts and seeds and fruit, both fresh and dried that has been soaked overnight to soften it. This high-energy, wholesome food is often eaten with yogurt or fresh cream for breakfast or a mid-morning snack. Making homemade muesli is inexpensive and simply done with basic kitchen utensils.

Instructions

1. Select organic grains such as rolled oats, wheat flakes, rye flakes, barley kernels or wheat germ. Use a mixture of these grains for your muesli or choose just one grain, such as oats. Place 1/2 cup total grain into the cereal bowl.

2. Add a total of 1/2 a cup of any mixture of nuts and seeds. Possibilities include sunflower seeds, chopped almonds, chopped walnuts or chopped pecans.

3. Add 1/2 cup of dried fruit to the grain and nut mixture. Good choices include raisins and chopped dried apricots, papaya or mango.

4. Cover the grain mixture with enough purified water or organic milk just to cover the mixture (about one cup). Stir to combine and set in the refrigerator for at least four hours or overnight for best results.

5. After the muesli has soaked for the appropriate time, grate 1 apple with skin on over the top of the mixture. Add a dollop of organic yogurt and drizzle with raw honey to taste.

Tags: grain mixture, nuts seeds

French Cheese Types

There are around 400 distinct types of French cheese, but within each type there can be many varieties, leading some to claim there are closer to 1,000 different types of French cheese. Most of the variation is due to the production; many cheeses are made in small batches by several different producers, each resulting in slightly different flavors and textures. The French have eight categories, or "families," for classifying cheese, from fresh cheeses to processed cheeses.

Fresh Cheeses

These cheeses can be made from goat's milk, sheep's milk or cow's milk, and are white with a high water content. You would not see this type of cheese on a platter or cheese cart, but instead as an ingredient in a dish or sometimes eaten like yogurt. The two most popular brands of fresh cheese in France are Brousse, which comes from Provence, and Petit Suisse, which is often sweetened with sugar, honey or fruit.

Soft Cheeses with a Natural Rind

These soft cheeses are often served after the main course, and have a dusty-feeling surface. Usually made from cow's milk, this category includes popular cheeses like Brie, Camembert and Neufchatel. To achieve the rind, this cheese is aged for about a month.

Soft Cheeses with a Washed Rind

Another type of soft cheese, these cheeses are washed to prevent mold from forming on the rind. They are also made from cow's milk, and are usually served on cheese platters and carts. Popular varieties include Munster and Reblochon.

Pressed Cheeses

These cheeses are pressed during production to remove excess moisture. The pressing occurs before the cheese is aged, and during the aging process the cheeses are washed and turned to develop an even rind. One popular type of pressed cheese, Cantal, is allegedly the oldest cheese in France; Cantal is made in the Auvergne region, where it has been produced for over 2,000 years.

Pressed and Cooked Cheeses

This type of cheese is also pressed, but before pressing begins the curd is heated for an hour. After it is pressed, the curds are aged in large cylinders for long periods of time. These cheeses are typically used for cooking, and include Gruyere and Emmental.

Goat Cheeses

Goat cheese, or chèvre, is very popular in France. Some types of goat cheese fit within the other categories, but with over 100 varieties the French granted chèvre a category of its own. Goat cheese can be hard or soft, and is sold in a wide variety of shapes and sizes.

Bleu Cheeses and Processed Cheeses

Most bleu cheeses are made from cow's milk, with the exception of the popular Roquefort Cheese, which uses sheep's milk instead. Characterized by the blue veins that run through it, this cheese is often served on a platter after the main course. In addition to Roquefort, Bleu de Bresse is a popular variety. Finally, processed cheese is a blend of other types, mixed with seasonings and sold in small portions to spread on crackers or bread.

Tags: made from, cheeses made, from milk, made from milk, These cheeses

Warm Up Brie Cheese

Heated brie goes well with fruit and wine.

Brie cheese, sometimes called the "Queen of Cheeses," is a soft, creamy cheese made from cow's milk. It is sold in rounds and has a creamy center with an edible rind. It makes a sophisticated appetizer or dessert and is a nice accompaniment to wine and fruit. Although it can be eaten at room temperature, it is a special treat when heated.

Instructions

1. Cut the top rind off the cheese. Place the cheese on a microwave-safe plate, and microwave on high for 60 seconds. You may need to heat it for an additional 30 to 60 seconds if it is not soft and hot after the first minute. Serve with sliced fruits or crackers.

2. Heat the cheese in an oven. Preheat the oven to 350 degrees. Slice the top rind off the brie. Place the cheese on a baking sheet lined with foil, and bake for 8 to 10 minutes.

3. Fry it in a pan. French chefs often warm brie cheese by preheating a skillet until it is hot, sliding the cheese into the ungreased pan, and heating it for about 5 seconds per side.

Tags: Place cheese

Age Sardines

Enjoy sardines year round by aging them in cans.

Canning is one of the most common ways to age food --- almost any food can be placed in cans and enjoyed for several months past its normal expiration date. When canning food items, it is important to use sterilized jars and seal your product in air-tight containers to prevent bacteria from contaminating the food. To make canned sardines, choose a recipe that suits your tastes and cook the sardines until they are tender.

Instructions

1. Place all the spices, sardines and other ingredients into a pressure cooker and close and lock the lid.

2. Turn the pressure cooker on high and let the pressure cooker cook until it begins to make a hissing sound. When you hear this noise, turn the heat down to the low setting and set a timer for 20 minutes. Once the 20 minutes has passed, allow the sardine mixture to cool for 15 minutes. This cooking process is crucial to making your sardines soft, and flavorful.

3. Sterilize all your jars, lids and O-rings in boiling water for at least five minutes and set them aside.

4. Fill up the jars with sardines, placing the fish so they are standing up in the jars. Screw on the lids so they are tight.

5. Insert the filled jars upside down inside your pressure cooker along with a few inches of water.

6. Close and seal the lid of the pressure cooker and turn up the heat until the cooker emits a hissing sound. When you hear the sound, cook the jars on high heat for 20 minutes.

7. Remove the jars from the pressure cooker and cool them for one hour, upside down to complete the canning process.

Tags: pressure cooker, hissing sound, hissing sound When, sound When, sound When hear, turn heat, upside down

Japanese Meal Ideas

Throughout history, Japanese food has come to encompass a wide variety of ingredients, including rice, soy and beans. if you want to impress friends or family with unique and celebratory Japanese dishes, there are a few special occasion dishes that you can cook.

Sekihan

Sekihan is a rice dish that is commonly cooked for birthdays, weddings and rites of passage celebrations. The dish mainly includes sticky rice and Azuki red beans. Added ingredients include salt and sesame seeds. Since it is meant for celebrations, you should cook large amounts of Sekihan. A four to six serving meal of Sekihan may require 3 cups of sticky rice and 1/3 cup of red beans. The beans need to be boiled first and then simmered in a low level of water. The low level of water is then combined with more water to make around 3 1/2 cups of water. Pour the 3 1/2 cups of water in a pressure cooker with the rice and beans and a little bit of salt and sesame seeds. Cooking time may vary from a half hour to 1 hour.

Tanuki Udon

Tanuki Udon is a thick wheat noodle-based soup. The soup comes from what is now Kyoto, Japan. Udon is a general name applied to any thick wheat grain. This makes the soup dish a hearty dish, especially with its other central ingredients like ginger, onions and tofu. Fresh Udon noodles only need to be boiled for a few minutes, but store-bought brands should be boiled as directed on the bag. In another bowl, combine 5 cups water with 1 tbsp. sake, 2 tbsp. mirin, 1/4 cup soy sauce, 2 tbsp. sugar and a dash of salt. After the compound is mixed, add katakuriko, a starch indigenous to Japan, and some tofu. Once it is all mixed, combine the noodles and serve with chopped onions on the top.

Kakuni

Kakuni is a pork-based dish that hails from the Okinawa region of Japan. The dish is influenced by Chinese cooking techniques. The meal usually requires at least 1 lb. of pork meat with fat. Cook the pork and pork fat until it is browned. The fat should slightly melt off the meat. Remove the meat chunks and continue to cook the fat. Add 2 tbsp. sugar to the fat so it caramelizes. Add the cooked pork meat back to the fat until the meat is coated. Then, add 2 cups water, 2 tbsp. sugar, 3 tbsp. sake and one whole piece of both ginger and leek. Let the dish slowly cook for around 3 hours and add broccoli near the end of the cooking cycle.

Tempura

Tempura is a popular Japanese style of cooking. Tempura is made of vegetables or seafood that are spiced, battered and fried in oil. You can serve a number of vegetables or seafood items within this style, but common vegetables include cauliflower, broccoli, zucchini or carrots. Safely boil vegetable oil to around 375 degrees, preferably in a deep fry machine. In a bowl, combine around 1 cup flour, 1 1/2 cups water, 1 tbsp. cornstarch and a pitch of salt. Mix the ingredients together to create the batter. Roll the vegetables in the batter until they are completely covered. Then, drop the vegetables into the oil until they are brown. Take the fried vegetables out of the frying machine and let them dry on a napkin. Meanwhile, you can create a tempura dip for the vegetables by mixing 2 tbsp. rice wine vinegar, 1 tbsp. grated ginger, 2 sliced scallions and 1 1/2 cup soy sauce together.

Tags: cups water, rice beans, tbsp sugar, bowl combine, cups water tbsp, dish that

Make A Yankee Doodle Hat

Stick a feather in your hat.

According to the popular song, "Yankee Doodle went to town, riding on a pony. He stuck a feather in his hat and called it macaroni." While no one knows who Yankee Doodle was, making a wearable replica of his hat is a great activity to share with children. Easy to make and created from cheap materials, Yankee Doodle hats are a great idea for birthday parties or classroom craft projects.

Instructions

1. Trim a section of newspaper 10 to 12 pages in length down until the newspaper measures 12" by 18." Lay the newspaper flat so the long edge runs left and right.

2. Fold the right edge across to the left edge, creating a vertical crease in the center. Open the newspaper out again.

3. Fold in the upper right and upper left corners to the center line and tape them in place. There will be a strip of unfolded paper along the bottom.

4. Fold half of the sheets in this strip upwards so they rest above the recently-folded corners and fold the other half of the sheets on the other side of the newspaper. Tape these in place.

5. Tape the feather near the top point of the hat. Cut the ribbon and make a bow out of it and tape this at the base of the feather.

6. Open the hat by inserting your hand upwards from the bottom and gently pull apart the newspaper. Your hat is ready to wear.

Tags: Yankee Doodle, half sheets

Serve Sake

Sake is an alcoholic beverage made from fermented rice. You can serve it hot or cold. Sake comes from Japan, where it is still popular. Follow proper etiquette when serving and drinking sake. Consider these steps.

Instructions

1. Hold the bottle of sake in the middle. Pour with only one hand.

2. Move only your wrist when tipping the bottle. The back of your hand should face up. Women can lightly support the bottle with their other hand while pouring.

3. Hold your cup or someone else's cup while filling it with sake. Fill the cup about 80 percent full. Twist the bottle slightly when you are finished pouring so it does not drip.

4. Grasp your cup for drinking between your thumb and index finger with your middle and ring fingers resting on the stem. It is impolite not to take a drink from your sake cup before resting it on the table.

5. Bring the sake cup toward your chest and pause slightly before bringing the cup to your mouth. Savor the taste before swallowing.

6. Finish drinking your cup of sake before receiving a refill. Leave your cup almost full when you are finished drinking sake. Otherwise, someone refills it.

Tags: drinking sake, sake before, when finished, your sake, your sake before

Microwave Cream Of Wheat In A Mug

Microvave a hot, Cream of Wheat breakfast.

Not long ago, if you wanted to eat a hot, satisfying bowl of Cream of Wheat for breakfast, someone in your household had to heat a pan of water and prepare it on the stove-top. The cereal became more accessible to on-the-go, modern families with the addition of microwavable, instant varieties of Cream of Wheat. Find it in cinnamon, maple and brown sugar or apple and cinnamon flavors. For purists, original Cream of Wheat is also available in the convenience of a microwavable packet. Microwave a single serving of the breakfast favorite in a mug for an easy breakfast option.

Instructions

1. Choose a microwave-safe mug that will hold at least 8 ounces of liquid. Pour 1 cup of water into the mug.

2. Microwave the water for 60 seconds on the highest setting. Microwave an additional minute if the water does not boil the first time.

3. Use a pot-holder to remove the mug of hot water from the microwave. Set the mug on your kitchen work surface.

4. Tear open a single-serve packet of instant Cream of Wheat. Slowly pour the cereal into the hot water. Stir the cereal and water mixture until the cereal thickens and develops a smooth consistency.

Tags: Cream Wheat, Cream Wheat breakfast, Wheat breakfast

Make A Marshmallow Fondant

Dress your next cake in marshmallow fondant.

Store-bought fondant is pricey and many people don't like the taste. Marshmallow fondant, or MMF, can be made inexpensively and has a sweet, pleasing flavor. To make stiff decorations, mix the prepared fondant with equal parts of gum paste. This recipe can be tinted with food coloring or cocoa powder.

Instructions

1. Melt marshmallows and 2 tablespoons of water in the microwave by heating in 30-second increments, stirring in between until the mixture is liquid. Add any desired coloring and stir well to distribute evenly.

2. Sift about three-fourths of the sugar on the top of the melted marshmallow mix. Grease a spoon with shortening and stir to combine. Alternatively, grease a mixing bowl and use the paddle attachment on a heavy-duty mixer to incorporate the sugar and marshmallow. Monitor the mixer to make sure it isn't overtaxed. Sprinkle in more icing sugar a little at a time as needed until the fondant is the consistency of dough.

3. Grease your hands and your work area, and then begin kneading the fondant. Add more icing sugar as needed to counteract the stickiness of the fondant. Be careful to avoid adding too much sugar and making the fondant too dry. If it does get too dry, add a touch of corn syrup or a bit more water and knead it through the fondant.

4. Cover the finished fondant in a light coat of shortening and then wrap with plastic film. Put it in a zip-close plastic bag and leave out on the counter or store in the refrigerator if you won't be using it right away.

Tags: icing sugar, more icing, more icing sugar

Use Barbeque Rub

Most expert grillers have a patented barbeque rub recipe or two up their sleeves, but for the average person, a barbeque rub may seem like a mysterious secret grilling society ritual. In reality, a barbeque rub is simply a way or adding extra flavor to meat before you grill to enhance the finished product. Here are the basics.

Instructions

1. Prepare the meat. Before you begin, select the cuts of meat. Use whatever you like and trim the excess fat before you apply the rub. Start with a room temperature cut of meat and then prepare the rub. A barbeque rub can be dry or wet, depending on what you use.

2. Make the rub. For a dry rub, choose a mixture of spices that you like, or find a recipe if you aren't sure or aren't a culinary expert. Do the same for a wet rub, adding vinegar, mustard, marmalade, molasses, steak sauce or even the more obvious barbeque sauce to the mix. If it smells great, it's ready to go.

3. Buy a rub if you're not keen on kitchen alchemy. There's a whole section in the grocery store. Choose based on the meat you're using, the side dishes you plan to prepare and sweetness versus spiciness. There's no single right rub that is the best choice, so follow your nose.

4. Lay the meat out on a large plate or in a wide bowl. Add your spices by rubbing them into the meat with your hands. Mash them in and then add wet ingredients or baste them on.

5. Wrap the meat loosely and let the spices sink in, or toss into a plastic baggie and keep it in the fridge for a few hours or overnight. The more time it has to soak, the more flavor you'll get in the meat.

6. Keep any extra barbeque rub that hasn't touched the meat in the fridge for future use, or use the remaining wet rub while grilling to add extra flavor and double as extra barbeque sauce.

Tags: barbeque sauce, extra barbeque, extra flavor, flavor meat

Make Bread Flour

If you don't bake bread regularly, you may not see much point in having a bag of bread flour fill up shelf space in your pantry, even though it yields better results than using all-purpose flour. With a little effort, you can make your own bread flour.

Instructions

1. Measure out the minimum amount of all-purpose flour you'll need for the bread recipe. If the recipe says four to six cups of flour, start with four to avoid waste.

2. Add one tablespoon of wheat gluten for every cup of white flour. Stir until the flour and gluten are thoroughly mixed and you have your own bread flour.

3. Beat in the bread flour with your other ingredients, following the recipe, to make your dough. Add the flour one cup at a time, stirring it in thoroughly before adding more.

4. Begin kneading the dough by hand once it becomes firm enough. If stirring pulls it away from the side of the bowl, it's ready to knead.

5. Mix more gluten and all-purpose flour in a separate bowl if you have to add flour while kneading. Scatter it over the dough and work it in by hand.

Tags: bread flour, all-purpose flour, make your, your bread, your bread flour

Grits Nutritional Value

Grits Nutritional Value

Grits are made from ground hominy, or corn. A classic Southern comfort food, they can be a healthful addition to your diet as long as you keep the toppings light.

Calories

A 1-cup serving of prepared grits cooked in water is about 143 calories. If you cook with butter or milk, you'll need to factor in those additional calories and nutritional details.

Fat

Grits are a very low-fat food, with less than a gram of fat per 1-cup serving.

Sodium

When prepared without salt, grits have no sodium. If you cook grits with the recommended amount of salt or if you cook pre-seasoned grits, they can contain about 540 mg of sodium.

Carbohydrates

Grits are high in carbs, with a 1-cup serving containing 31 grams carbohydrates, which is 10% of the recommended daily allowance. They are low in fiber, with only 1 gram per prepared cup.

Protein

With no added ingredients, a 1-cup serving of grits contains 3 grams of protein.

Other Nutrients

Grits are high in folate, with one cup providing 20% of the recommended allowance. They are also a good source of iron, niacin, riboflavin, selenium, thiamin and vitamin A.

Tags: 1-cup serving, allowance They, Grits high, Grits Nutritional, Grits Nutritional Value, Nutritional Value

Puree Chestnuts

Chestnuts can be tricky to work with, but a simple puree is tasty and simple.

During the holiday season, we know that chestnuts are supposed to be roasting on an open fire. Beyond that, most of us haven't got a clue how else to use them - let alone cook them into something appealing. Pureeing chestnuts turns them into a silky, smooth mixture. Sweetened chestnut puree is a light treat that is sweet and nutty - a deliciously creative complement to a holiday meal. Get creative with those mysterious chestnuts and try out a puree sure to impress your dinner guests.

Instructions

1. Bring 2 cups water to a boil and add the chestnuts. Cover and let the chestnuts boil for 15 minutes.

2. Remove the chestnuts from the heat, drain them and remove the shells. The shells will already be loose from the boiling and should come off easily. Use a sharp knife to remove stubborn shells.

3. Place the water, milk and chestnuts in a large saucepan. The liquid should just cover the chestnuts.

4. Simmer on medium-high heat until the chestnuts are soft. Keep an eye on the stove as the milky mixture can boil over and scorch.

5. Stir in 1 teaspoon nutmeg, 1 teaspoon. vanilla extract and 1/4 cup brown sugar. Continue stirring until the new ingredients have dissolved.

6. Scoop the chestnuts out of the pan and into a food processor. Pour the liquid - carefully - into the food processor.

7. Puree the chestnuts until all ingredients are blended, smooth and creamy.

8. Store the chestnuts in a covered container in the refrigerator.

Tags: food processor, into food, into food processor, them into, until ingredients

Make A Ritz Cocktail

Make a Ritz Cocktail

The Ritz Cocktail is a drink invented by master mixologist Dale DeGroff in the 1980s. DeGroff created what he now calls his signature cocktail in New York's Rainbow Room as a tribute to the champagne cocktail.

If you want to add a little luxury to your brunch routine, the Ritz cocktail has the right touch of fizz and class to do the job. The Ritz is a sweet yet complex drink made with cognac, Cointreau, maraschino liqueur, freshly squeezed lemon juice and champagne.

This recipe makes one Ritz Cocktail, served straight up in a chilled cocktail glass and garnished with a lemon twist.

Instructions

1. Fill a cocktail shaker halfway with crushed ice.

2. Add the cognac, Cointreau, maraschino liqueur, freshly squeezed lemon juice and champagne.

3. Cover the cocktail shaker and shake gently for 15 to 20 seconds.

4. Strain the contents of the cocktail shaker into a chilled cocktail glass.

5. Garnish the drink with a twisted lemon peel and serve immediately.

Tags: Ritz Cocktail, cocktail shaker, chilled cocktail, chilled cocktail glass, cocktail glass

Make Tofu Turkey

If you can't bear to eat a real bird but still want to eat a special meal, try this tofu "turkey" - it's even stuffed. Serves 10.

Instructions

1. Preheat oven to 400 degrees F.

2. Mash tofu in a bowl.

3. Line a colander with a clean, wet cheesecloth, add tofu and cover with overlapping cheesecloth. Put a plate on top of the covered tofu, put a 5-lb. weight on top of the plate, and set aside for one hour.

4. Saute onions, celery, mushrooms and garlic in 2 tbsp. of the sesame oil, over medium heat.

5. Add sage, marjoram, thyme, savory, rosemary, celery seed, pepper and 1/4 c. of the soy sauce. Cover and cook five minutes, or until vegetables are tender.

6. Add bread cubes and parsley to vegetable mixture and mix well. Add broth to moisten.

7. Mix the rest of the sesame oil and sauce in a small bowl. Set aside.

8. Remove the weight that on top of the tofu, the plate, and the top layer of cheesecloth.

9. Make a well in the tofu by hollowing it out from the middle, leaving a 1-inch "crust" all around the edges. Keep some tofu for the top.

10. Baste the inside of the cavity with the sesame oil and soy sauce mixture.

11. Pack the stuffing into the cavity, cover with the remaining tofu and pat down well.

12. Put a greased baking sheet on top of the colander and flip the tofu over.

13. Baste the outside of the tofu well and cover with foil.

14. Bake for one hour, remove foil, baste again and bake one more hour, or until tofu is golden.

15. Place tofu on a serving dish and garnish with parsley. Serve.

Tags: cover with, sesame sauce

Make Egyptian Koshari

egyptian koshari plate

This is a traditional Egyptian recipes.Easy to make and cheap.

Instructions

1. Koshari or Kushari is a Middle East fast food meal known exactly in Egypt. It is made of a combination of lentils, macaroni, rice, spices and a chili sauce. It is sold by street vendors and can be served at home or in restaurants. It is a cheap meal and easy to be made.

2. To make Koshari please follow the following instructions:

Ingredients:

1 cup brown lentils

1 cup Short grain rice

Water

1 cup small macaroni noodles

Salt

2 tablespoons olive oil

2 cups tomato puree

Hot chili

3. Instructions:

1- Wash lentils under running water then place it in a pot and add 3 cups of water plus the 1 teaspoon salt.

2- Cook lentils in that salted water until tender then drain it and keep it aside.

3- Take another pot and add 4 cups of water and rice and salt. Stirring occasionally Cover and

simmer over low heat for 15 minutes or until tender.

4- Cook macaroni in 3 cups of water and salt until tender, drain it and keep it aside.

5- Place these three ingredients in a cooking pot.

6- Fry onions (in a separate pan) to a rich brown, then remove the onions onto absorbent paper and strain the oil into the lentil mixture.

7- Return the pot to the flame and cook for 10 minutes.

8- Toss together lightly with a fork.

9- Pour hot tomato sauce on top of, each individual's plate, and fried onions.

10- Sprinkle with hot chili

Tags: cups water, until tender, drain keep, drain keep aside, keep aside

Make A Braid Butterzopf

Treat your friends and family to a traditional Swiss, Sunday breakfast and make them a Braided Butterzopf. Zopf is a type of Swiss bread, baked in the form of a braid, that is brushed with egg yolk before baking to give it a nice golden crust.

Instructions

1. Combine yeast, milk and sugar. Mix well and let sit for 10 minutes.

2. Add egg yolks, butter, salt and some flour together, using a mixer or spoon. Add the remaining flour and mix well.

3. Check the consistency of your dough. It should be soft and sticky. If it's not, add more flour a little bit at a time.

4. Knead the dough in a mixer for 10 minutes or by hand for 15 minutes. After kneading, the dough should be smooth and elastic.

5. Put the kneaded dough in a lightly greased bowl and cover the bowl with a damp towel. Set the covered dough in a warm spot and let rise until it doubles in size. Meanwhile, get two baking sheets and line them with parchment paper or silicone baking mats.

6. Divide the dough in half. Divide each half into three equal pieces and roll each piece into the shape of a long rope. Put three ropes on a baking sheet, braid and tuck the ends underneath. Cover the loaves and let rise again until doubled in size.

7. Preheat the oven to 425 degrees F. After the loaves are doubled in size, brush the tops with the whisked egg. Bake for 20 minutes or until golden brown. Cool your finished Swiss Braid Butterzopf loaves on wire cooling racks.

Tags: Braid Butterzopf, doubled size, dough should

Make Vietnamese Food

Vietnamese food has vibrant colors and aromas.

Vietnamese food, famous for its color and flavor, shows influences from other Asian cultures and from French cuisine. Vietnamese food has a balance between flavors -- sweet, savory, spicy, sour, citrus and fresh. Fresh condiments, including lemongrass, fresh chili, lime juice, mint, basil and fish sauce, accompany most Vietnamese dishes. A Vietnamese meal could include a bowl of pho, a beef noodle soup, and a Vietnamese chicken salad.

Instructions

Pho

1. Make a base broth for the pho. Bring 6 quarts of water to a boil in a large stockpot. Cover the beef bones and beef chuck with water in a second pot. Bring this second pot to a boil; boil the bones and meat vigorously for five minutes. Remove the meat and place into the 6-quart pot of boiling water. Reduce the heat to a simmer. Simmer the stock for at least 1 hour. Remove one piece of chuck; let it cool, then slice it thinly.

2. Toast the peppercorns, star anise, cinnamon and cloves in a small frying pan over low heat. Place the spices on a piece of cheesecloth and tie it closed to make a bag. Place the bag in the broth. Add the fish sauce, onions, ginger and shallots to the broth. Add the salt. Cook the broth for at least two hours: the longer you cook it, the more flavor will develop.

3. Rice noodles cook very quickly.

Soak the rice sticks in cold water for 30 minutes, then drain them. Boil a medium pot of water. Place the noodles into the boiling water. Cook them for about 10 to 20 seconds, until they're soft but still chewy. Place the noodles in a bowl and top with the sirloin. Bring the broth to a rapid boil. Ladle two to three cups of hot broth over the rice noodles and beef sirloin. Add the sliced chuck. Garnish with the cilantro, scallions, bean sprouts, basil, lime wedges and chilies as desired.

Vietnamese Chicken Salad

4. Vietnamese cuisine uses lime juice as a condiment.

Bring the stock to a simmer. Cut the chicken breasts into thin diagonal strips. Cover the pan; poach the chicken in the stock for about five minutes. Turn the heat off and let the chicken sit in the pot for another 5 minutes. Drain the chicken, allow it to cool, then shred it.

5. Place the chicken in a large bowl. Add the scallions, cabbage, carrots and mint.

6. Pour the lime juice and soy sauce into a stainless-steel bowl. Whisk in the sugar and salt. Toss the dressing with the salad. Top with the chopped peanuts.

Tags: lime juice, boiling water, cool then, fish sauce, five minutes, Place noodles, Vietnamese food

Low Carb Vodka Drinks

4 Low Carb Vodka Drinks

With the arrival of a new year, many take this time to resolve to lose weight and one of the most popular methods of doing so is by decreasing your carbohydrate intake. One of the most challenging aspects of any diet is the consumption of alcohol. Fortunately, there are several low carbohydrate alcoholic drinks that are both tasty and not diet killers.

Low Carb Cape Cod

Coming in at just 1.3 net carbohydrates, the Low Carb Cape Cod is named for the cranberry juice in the drink as cranberrys are the primary crop grown on Cape Cod. A simple drink, The Low Carb Cape Cod uses1.5 oz of Vodka topped off with Ocean Spray Diet Cranberry Juice. This high ball should have a lime wedge included to complete this drink.

Vodka and Diet Tonic

A very basic high ball drink, the Vodka and Diet Tonic have no net carbohydrates. Simply add 1.5 oz of Vodka and Diet Schwepps Tonic water to fill the glass. Garnish with a lime wedge and you have a quick and easy drink.

Skinny Madras

The Skinny Madras is a wonderfully flavorful high ball with only 1.3 net carbohydrates. Begin with 1.5 oz of Vodka and add 4 oz of Ocean Spray Diet Orange Citrus Juice and 1 ounce of Ocean Spray Diet Cranberry Juice. Serve as-is, don't stir this drink. The flavors will evolve as the drink is consumed.

Skinny Vodka Chiller

Also known as the "Skinny Moscow Mule", the Skinny Vokda Chiller is made with 1.5 oz of Vodka and filled with Diet Ginger Ale and topped with a lime wedge for appearance and flavor. This diet-friendly drink comes in at zero carbohydrates.

Tags: Carb Cape, high ball, lime wedge, Ocean Spray, Ocean Spray Diet, Spray Diet

Homemade Apple Cider

Cut apples into quarters to make cider in a stock pot.

Fresh, warm apple cider is a delicious treat during the cooler months or whenever the apple harvest arrives. Despite practical seasonal application, you may enjoy apple cider at any time. Provided you have a large stock pot and a day to devote to the process, you can make a batch of apple cider yourself that is comparable to the pricier cider you buy at a local farmer's market.

Instructions

1. Cut the apples into quarters. You do not have to worry about removing the seeds or peel, as they will separate naturally later in the cooking process.

2. Put the quartered apples into a large stock pot. Fill the pot with just enough water to cover the apples. Pour the sugar into the pot.

3. Fold the cheesecloth in half. Wrap it around the cinnamon and allspice so that if forms a pouch. Tie the cheesecloth pouch with a string so that nothing spills out. Put the cheesecloth pouch into the pot.

4. Bring the pot to a high boil uncovered for 1 hour. Watch the pot consistently to make sure nothing burns or unravels during the boil.

5. Cover the pot and turn the heat down to a simmer for 2 hours.

6. Turn off all heat and allow the pot to cool.

7. Remove the cheesecloth from the pot. Use your potato masher to press the softened apples to a liquid consistency.

8. Pour the cooled mashed apples through a strainer into a large bowl. Pour the pulp into your folded cheesecloth and wring its juice into the bowl. Feel free to place the cheesecloth in the bottom of the strainer and run the cider through again if you want less pulp.

9. Store any leftover cider in an air-tight container, such as Tupperware. Refrigerate leftover cider immediately. The cider will stay fresh for up to 1 week. You may also freeze leftover cider for long-term storage.

Tags: apples into, leftover cider, apple cider, apples into quarters, cheesecloth pouch

Make Sweet Sticky Rice

Sweet sticky rice is steamed to create a thick consistency for dipping.

Sticky rice is a staple of Thai cuisine, and is common in other Asian countries as a type of rice you ball up with your fingers and dip in other foods. Called sweet sticky rice, or glutinous rice, because the rice used has a slightly sweet taste and becomes sticky when steamed. Popular for a dessert rice with added sweeteners, basic sweet sticky rice is a side dish served with almost every meal in some Asian cuisine.

Instructions

1. Rinse 1 cup of Thai sticky rice or glutinous rice in cool water two to three times until the water runs clear.

2. Place the rice in the pot and cover with enough cool or room temperature water to leave 2 to 3 inches above the level of the rice.

3. Soak the rice at least an hour, or overnight if desired. Soaking a long period of time reduces cooking time as sticky rice has a hard outer shell.

4. Drain the water into the bottom of the steamer or pot, and place the rice in the steaming basket. You can place a layer of cheesecloth in the steamer beneath the rice if you are using a bamboo steamer to keep the rice from sticking to the bamboo. This is the traditional method but not necessary for modern rice steamers. Place the lid on the steamer.

5. Bring the water to a boil and steam the rice for 10 minutes, then stir the rice so the rice from the top is rotated to the bottom of the steamer.

6. Steam the rice another 10 minutes. Test the rice by taking out a small bit. The rice should be translucent and chewy with a sticky consistency, but not soggy. If it is not done steam in two-minute increments until the rice is done. Bamboo steamers can take longer than metal ones, and the time you soaked the rice can affect cooking time. Serve the rice immediately when done.

Tags: sticky rice, bottom steamer, cooking time, glutinous rice, rice from, rice glutinous, rice glutinous rice

Gourmet Restaurants In Tuscaloosa Al

Tuscaloosa has fine dining and gourmet restaurants.

Tuscaloosa, Alabama is home to the University of Alabama, Stillman College, and Shelton State Community College. While you might expect that this college town would only offer cheap meals that cater to broke college students, Tuscaloosa is also home to a number of fine dining and gourmet restaurants. Whether you are looking for a hand-crafted sandwich on fresh-baked French bread, elegant meals by the Riverside, or any other special dining experience, Tuscaloosa has several places that cater to those who appreciate thoughtfully prepared food.

Jimmy John's Gourmet Sandwiches

Open seven days a week for both lunch and dinner, Jimmy John's Gourmet Sandwiches is home to lighter fare such as a low-carb lettuce wrap, as well as a massive creation known as the J.J. Gargantuan, which is a behemoth of a sandwich made with capicola, ham, roast beef and turkey on a French bun. Perhaps best known for their oversized club sandwiches, Jimmy John's offers sandwiches such as the Club Lulu (a turkey bacon club) and the Hunter's Club (roast beef, provolone, lettuce and tomato). All major credit cards are accepted.

Jimmy John's Gourmet Sandwiches

1400 University Boulevard

Tuscaloosa, AL 35401

(205) 366-3699‎

jimmyjohns.com

Cypress Inn Restaurant

While the atmosphere at Cypress Inn is casual, the food is elegantly prepared and made from fine ingredients. Patio dining with views of the riverfront are paired with beautifully plated entrees such as herb-roasted chicken with rosemary au jus, aged New York strip steaks and a seafood platter which features select Bon Secour oysters, shrimp, crab and local catfish. An extensive wine list is offered featuring domestic and international varietals by the glass or by the bottle. Open seven days a week for dinner service only.

Cypress Inn Restaurant

501 Rice Mine Road North

Tuscaloosa, AL 35406

(205) 345-6963‎

cypressinnrestaurant.com

Epiphany

Entrees at Epiphany run the gamut from Wagyu beef burgers to frito misto to a vegetarian platter featuring tamales, miso soup and fried green tomatoes made from locally-sourced ingredients. An extensive wine list is offered featuring domestic and international selections. Bottles of wine run the gamut from affordable $20 house wines to rare vintages that top $140 (2010 prices). Desserts include ginger-glazed doughnuts, lavender-creme brulee and miso-pecan cinnamon buns.

Epiphany

519 Greensboro Avenue

Tuscaloosa, AL 35401-1561

(205) 344-5583‎

epiphanyfinedining.com

Evangeline's

Open since 1998, Evangeline's has been catering to locals and visitors in search of an upscale dining experience for over a decade. The menu is "World Fusion," featuring ingredients, recipes and cooking techniques from all over the globe. All ingredients are locally sourced whenever possible. The restaurant is best known for Hereford beef filet, Gulf shrimp cooked Cajun-style and free-range chicken in a shitake and cream sauce. Suggested wine pairings are offered for each entree.

Evangeline's

1653 Mcfarland Blvd N # G4a

Tuscaloosa, AL 35406-2273

(205) 752-0830‎

evangelinesrestaurant.com/

Tags: Jimmy John, Gourmet Sandwiches, Jimmy John Gourmet, John Gourmet, John Gourmet Sandwiches, best known, Cypress Restaurant

Guatemalan Restaurants In Chicago Illinois

Guatemalan food is a flavorful and healthful option at restaurants.

In Chicago, there are many restaurants that call themselves Guatemalan. Many of these restaurants are actually Mexican restaurants, but some of the eateries serve authentic Guatemalan food. Guatemalan food is less heavy and less spicy than Mexican food. The most Guatemalan-specific foods you can find at restaurants are desserts and non-alcoholic specialty drinks.

Mayan Sol Latin Grill

The Mayan Sol Latin Grill is a Guatemalan restaurant that has a "bring your own beer," or BYOB, policy. The restaurant does not serve liquor and charges $3.50 if you bring alcohol. The restaurant also features karaoke and a Spanish guitarist on the weekends. The main dish is a $45 entr e called "The Parillada" that combines steak, T-bone, ribs, chicken breasts, pork chops, sausage, shrimp, a baked potato, corn on the cob, plantains, guacamole and garlic bread. The average price for a regular entr e is $15, as of December 2010. The hours of operation are from 11 a.m. to 9 p.m. Tuesday to Thurs and 9 a.m. to 11 p.m. Friday to Sunday. The restaurant is not open Mondays.

Tanzitaro American & Mexican Grill

The owner Juan Jimenez is also the chief chef of this restaurant. The restaurant specializes in grilled steaks, chicken and seafood. The restaurant serves meals with recipes from Latin countries such as Mexico, Guatemala and El Salvador. The bar serves specialty tequilas and many beers from Latin countries. Some examples of specialty tequila drinks are the tuna cactus margarita and the mango margarita. The average price for a Guatemalan appetizer is $5, and the price range for all entrees is $11 to $25, as of December 2010. The Guatemalan dishes are less expensive than the American and Mexican dishes at Tanzitaro. The restaurant's operating hours are from 4 to 10 p.m. Monday to Friday, from 8 to 10 a.m. Saturday and from 8 a.m. to 9 p.m. Sunday.

Restaurant El Tinajon

The El Tinajon has been around for two decades and is well-known for serving Guatemalan-specific foods. The restaurant is a bit smaller than the previous two mentioned, but it also much cheaper. The tamarind and rum cocktail is a specialty drink served at the full bar along with various Guatemalan beers. The food at this restaurant does not have any Mexican characteristics. There is plenty of seafood to choose from, such as grilled tilapia, grilled shrimp and seafood soup. Most entrees are priced under $10. The restaurant also has a dessert menu featuring the celebrated mollete bread pudding. The restaurant is closed Sunday and Tuesday. It opens at 11 a.m. every day it is open. The restaurant closes at 9 p.m. Friday and Saturday and closes at 8 p.m. Monday, Wednesday and Thursday.

Tags: Guatemalan food, American Mexican, average price, December 2010, from Latin, from Latin countries

Make Blueberry Beer

Blueberry beer has a blue head and a distinctive blueberry flavor. The quality and sweetness of the berries varies with each season and has a significant effect on the brew. The addition of the fruit will make the finish more bitter so less bittering hops is required.

Instructions

1. Mix the hops, malt, sugar and yeast with 9 quarts of water at 140 degrees, gradually raising to 152 degrees. This mixture is called the mash and promotes the enzymatic breakdown of the malt into sugars.

2. Steep the mash for 90 minutes. Heat it to 168 degrees as quickly as possible and maintain it at that heat for 5 minutes to stabilize the enzymes in the mash. This process is called the mashout.

3. Rinse any spent grains retained by the wort after the mash with five gallons of acidified water at 168 degrees. Sprinkle the water in gently to avoid disturbing the grain bed. This process is called sparging.

4. Boil the mash for 60 to 90 minutes until the volume is adequately reduced.

5. Mash the blueberries in a bowl with the corn sugar using a potato masher until the blueberries are thoroughly pulped. Add this mixture to the hot wort when it has cooled to about 180 degrees. Cover the brew and let stand for about 20 minutes. Chill with an immersion chiller if available and allow to ferment.

Tags: mash minutes, process called, This process, This process called, water degrees

What Are Soy Crisps

Soy crisps are baked soy "chips" made from a combination of soy and rice flour. They are a low-calorie and low-fat snacking alternative to fried potato and buttery-baked wheat products and are available in a wide variety of flavors.

Soy

Soy is a low-fat alternative to potato chips that will give you more energy (due to the presence of soy protein) when you are snacking. Adding soy to your diet may also benefit your cardiovascular health, because it can help to reduce cholesterol. Genisoy crisps are comprised (per serving) of 7 g of soy protein and 3 g of fat.

Baked

Because soy crisps are baked, they are lower in fat than potato chips, which require oil for cooking. Baking allows the crisp to keep all the flavor of a nacho-cheese chip and still be considered a healthy, low-calorie snacking alternative.

Sodium

To make soy crisps as tasty (or tastier) than potato chips, most brands use a very high amount of sodium. Some crisps have as much as three times the amount of sodium as potato chips. As such, if you are on a low-sodium diet, your consumption of crisps should be moderated.

Flavors

Soy crisps come in many flavors, including cheddar cheese, barbecue, salt & vinegar, nacho, roasted garlic & onion, ranch, and apple and cinnamon.

Brands

The big brands behind soy crisps (chips) include Genisoy Soy Crisps, Glenny's Soy Crisps, Stacy's Thin Crisps and Atkins Crunchers. As of 2009, prices range from $0.99 and $2.69.

Tags: potato chips, amount sodium, crisps baked, snacking alternative, than potato, than potato chips

Ingredients Of Total Cereal

The most abundant ingredient in Total is whole-grain wheat.

General Mill's Total brand cereal is advertised as a ready-to-eat cereal that provides 100 percent of the required daily amount of 11 essential vitamins and minerals in a single serving. Available in a wide variety of flavors, including blueberry pomegranate, raisin, honey almond, cinnamon and cranberry, the flagship box of cereal is the plain whole-grain flakes. Made from a series of simple ingredients, Total cereal's vitamin and mineral load is delivered in a 100-calorie single serving.

Grains

Listed as the first, and therefore most abundant, ingredient in Total cereal is whole-grain wheat. Forming the base for the textured flakes that make up the bulk of the cereal, whole-grain wheat is a good source of fiber and many of the vitamins found in the cereal. A "whole-grain" label indicates that the wheat undergoes a milling process whereby the the bran and germ --- the shell and seed food --- are left in the flour. As a result, the antioxidants and B vitamins normally removed during the flour-making process are left in the product and contribute to Total's vitamin load.

Sweeteners and Seasonings

To sweeten the cereal, common refined sugar is used as well as processed corn syrup. This offsets the blandness that can accompany whole-grain products and adds around 5 g of sugar to the nutritional load of Total's single serving. Salt is used to season the cereal, with a serving containing about 8 percent (190 mg) of sodium. Annatto extract, a seasoning that adds red coloration and slight sweetness, is also used to season the flakes. Described by the Epicentre's Encyclopedia of Spices as slightly sweet and peppery, annatto's flavor and dying properties allow Total to be colored without using food-coloring chemicals and dyes.

Minerals and Vitamins

The calling card of the Total brand, added vitamins and minerals make up the bulk of the product's ingredient list. The ingredient information panel lists Calcium carbonate, vitamin C, zinc, iron, vitamin E, B vitamins niacinamide and calcium pantothenate, vitamin B6, B2, B12, vitamin A and vitamin D3. Nutritionally, vitamin A is listed at 10 percent of the daily required value while vitamin C, iron and calcium are at 100 percent. Vitamin A holds antioxidant properties and helps maintain healthy vision and bone growth, vitamin C boosts immunity and the B vitamins help blood function and your body's energy processes.

Preservatives and Stabalizers

To keep the product fresh throughout transportation and storage, preservatives are added. Butylated hydroxytoluene (BHT) is a chemical added to food products that prevent bacteria, mold, yeasts and fungi from destroying or altering the food over short periods of time and is used in small quantities in Total. Monoglycerides are part of the ingredient list for the cereal and are used as a stabilizer and emulsifier (chemicals that bond foods together and keep them there). Made of distilled fatty acids, monoglycerides keep foods from separating or breaking down.

Tags: cereal whole-grain, single serving, whole-grain wheat, abundant ingredient, abundant ingredient Total

Types Of Blush Wine

Ordering a blush wine at a restaurant has been known to make wine purists, well, blush. They're as beloved by casual drinkers as they are reviled by snobs, but one thing is certain: they're a refreshing, not presumptuous summertime classic. No picnic basket would be complete without a bottle tucked in for a jubilant sunny-weather swig.

History

Northern California's Almaden Vineyards launched the first American blush wine in the early 1940s. It was Grenache Rosé, a distinctly pink wine with a sweet kick. It was successful enough on the market for that success to be a detriment; "serious" wine connoisseurs turned up their noses, and the public at large began to think that blush wines were necessarily somewhat sweet. When the Sutter Home winery introduced their White Zinfandel in the 70s (by spectacular accident, when the yeast that normally ferments the sugars in their production of zinfandel died), blush became a household name. The wine was sweet and swillable, and wineries that produce the most of it (Sutter Home and Beringer) still make a killing from that particular juice.

Significance

It's important to note that the juice of any grape is clear, or "white." It's the grape skins that add two important elements to the wine: color and tannins. The introduction of color is simple--the longer the skins are left with the juice, the deeper the color of the liquid. Tannins are a bit more complicated. Put simply, tannins are compounds that plants have evolved to protect themselves against bacteria and fungi. In grapes, tannins are located in the seeds and stems. Because tannins constrict the mucous membranes, they have an astringent effect on the mouth. That feeling of slight constriction gives the wine its "structure." There are four ways to introduce these elements during the wine making process to produce a blush wine.

Limited Maceration

The first method used to produce blush wine is called "limited maceration." Quite simply, this means that the grape solids are left in the juice after crushing. After waiting for a certain period of time, the winemaker then "racks" the grapes, which essentially means straining out the stems, seeds and skins. A paler blush is achieved if these bits are only left in for a short while; the longer the seeds, stems and skins are left in, the darker the wine. Typically, the solids will be left in the juice for just a few hours (six to eight).

Saignee

The second method, saignee, is a process whereby some of the juice from the crushed grapes, called "must", is bled off of the mixture before the fermentation kicks into gear. The rest of the wine becomes "regular" red wine, and the juice that was taken from the lot is then mixed with "white" juice and crafted into a blush.

Pressurage

The third method, pressurage, also called "direct pressing," utilizes traditional white-wine grapes with naturally darker skins. It's generally held to be the most refined of the blush methods, and is used most commonly by blush winemakers in France's Provence appellation. Which, unlike most of the rest of the wine making world, is dead serious about blush and rosé. The darker skins of the grapes, left in the mix for a bit, provide a pinkish color while lending their tannic "backbone" to the wine.

Rosé D'assemblage

You're unlikely to see the term "rosé d'assemblage" anywhere but a Champagne bottle, but this method of creating a blush--simply mixing a bit of red wine into white wine--is uncommon, but not extinct. Viewed by many winemakers and connoisseurs as "cheating," rosé d'assemblage is usually the method whereby pink Champagne is created.

Tags: blush wine, darker skins, left juice, produce blush, produce blush wine, rest wine, seeds stems

Gluten Free Graham Crackers Recipe

Make your own gluten-free flour

People living with celiac disease do not need to miss out on the campfire smores. Celiac disease is digestive disease that affects one out of every 133 people in the US according to the National Digestive Diseases Information Clearinghouse. This gluten-free graham crackers recipe is not very time consuming and makes about three dozen graham crackers.

Ingredients

For the flour, mix sorghum or chickpea flour, tapioca starch or Expandex, potato, corn or arrowroot starch, amaranth (or millet, quinoa, or oat flour), brown rice flour and sweet rice flour. Other ingredients include brown sugar, cinnamon, gluten-free baking powder, xanthan gum, baking soda, cold water, butter, honey and vanilla.

Making the Dough

Mix 2-1/4 cup gluten-free flour mix (recipe included), ½ cup brown sugar, 1 ¾ tsp. cinnamon, ½ tsp. baking powder, ½ tsp. xanthan gum, ½ tsp. baking soda and ½ tsp. salt. Using your fingers, blend 7 tbsp. of butter into the dry mixture. Stir in 3 tbsp. cold water, 3 tbsp. honey and 1 tsp. vanilla. Add cold water a teaspoon at a time if the dough is too dry. Make the dough into a ball and refrigerate covered for one hour.

Gluten-Free Flour Mix Recipe

Mix together 1 cup sorghum or chickpea flour, 1 cup tapioca starch (or Expandex), 1 cup potato starch (or corn or arrowroot starch), ½ cup amaranth, millet, quinoa or oat flour, ½ cup fine brown rice flour and ¾ cup sweet rice flour. Make sure they are well blended and keep refrigerated. This recipe makes 4 ¾ cups.

Baking

Preheat the oven to 325 degrees F and grease a cookie sheet lined with parchment paper. Roll the dough out 1/8 inch thick on a sheet of parchment paper. Use a knife to cut into 2 x 3 inch squares. Prick with a fork and bake for 12 to 15 minutes until golden brown. Cool before transferring to a cookie rack. Makes three dozen.

Storage

Store your graham crackers in an airtight container and keep in a dry place. The crackers will keep for up to three weeks this way. Stale crackers can be placed in an oven for 10 to 15 minutes at 250 degrees F.

Tags: rice flour, cold water, amaranth millet, amaranth millet quinoa, arrowroot starch, arrowroot starch amaranth, baking powder

Decorators Cream Cheese Icing Recipe

Decorators Cream Cheese Icing Recipe

While many people prefer cream cheese icing over buttercream, decorators shy away from it because of the softness. The following recipe makes a stiffer version of the traditional cream cheese icing, and will be easy to decorate with. Happy Eating!!

Instructions

1. First you want to set out your cream cheese, at room temperatur for a little while and let it get a little soft. It is best not to microwave your cheese.

2. Next you will want to put your shortening and extract in the bowl. I like to put the wet ingredients in first, it seems like the mixture blends better. Then add your sugar and mix on low speed.

3. Now cut your block of cream cheese into small cubes, add a few at a time to your bowl. Continue mixing.

4. Adding one tablespoon of water at a time, continue to mix and add water until desired consistency is reached. Please read the tips and warnings about reaching the proper consistency.

Tags: cream cheese, Cheese Icing Recipe, Cream Cheese, Cream Cheese Icing, cream cheese icing, Decorators Cream

Pick A Good Bourbon

Bourbon is an American spirit, exclusive to the United States. Federal law requires minimum standards for bourbon content, aging, distillation and bottling, but each distiller uses its own recipe and process to create a distinctive bourbon. A good bourbon is not necessarily the most expensive or from the largest distillery.

Instructions

1. Assemble several different bourbons for tasting. Pour each sample into a small, clear glass for judging.

2. Examine the color of each sample by holding the glass to the light. A darker color usually means a more complex, robust flavor. A lighter color means a more delicate flavor.

3. Swirl the glass to aerate the bourbon. Smell the bourbon with your nose tilted into the glass and an open mouth. This allows for the back of the palate to "taste" the aroma.

4. Place a small sip on the tongue and roll it around your mouth, as you would at a wine tasting. Adding a splash of distilled water to the sample dilutes the alcohol strength and releases subtle flavors.

5. Swallow the bourbon. Study the lingering sensation for a distinctive finish. This finish may be light, medium or full-bodied.

6. Evaluate which sample provided the most inviting experience, based on color, aroma, taste and finish. Record your observations in a notebook, noting the maker of each bourbon.

Tags: each sample, means more

Cook Chinese Broccoli

Chinese broccoli can be a welcome addition to any meal.

Chinese broccoli, or gai lan, is a rare find in most supermarkets. If you are lucky enough to have a local Asian market, you should be able to get this leafy green vegetable. Chinese broccoli has long, thin, green stalks and and dark green leaves. Although both parts are edible, you must separate them before cooking because the stalks take longer to cook. The best way to cook Chinese broccoli is to stir-fry it.

Instructions

1. Wash the Chinese broccoli and separate the leaves and stems by pulling the leaves gently until they detach from the stem. If there are flower buds attached to the stem, cut them off and discard them.

2. Place the stems on a cutting board and cut them into small pieces, approximately 3 inches in length.

3. Place the stems in a pot and add about 2 inches of water. Bring the water to a boil and reduce the heat to medium-low. Leave the pot uncovered and let the Chinese broccoli stems cook for about 4 minutes. Drain the water.

4. Pour the oil into the wok or frying pan. Heat on high until the oil reaches its smoking point. Watch the oil carefully. When the surface shimmers, it is hot enough for stir-frying.

5. Add the stalks to the heated oil. After they have cooked for 2 to 3 minutes add the leaves. Stir the broccoli constantly with a spatula for approximately 2 more minutes, until the leaves have wilted. Serve with rice.

Tags: Chinese broccoli, Place stems

Make The Best Popcorn

Make the Best Popcorn

If you think having popcorn means putting that bag of Butter-Rama in the microwave, you are truly missing out! I LOVE popcorn so much, I went through two 8 pound containers of kernels last year! Trust me, this is make the BEST bowl of popcorn. Friends have told me I need to package and sell it!

Instructions

1. Have your popcorn bowl ready next to the stove.

2. Put your popcorn popper on the stove top. Add about 1 TBSP of oil to the popcorn popper and turn burner on high.

3. Measure out 1/3 cup of popcorn kernels and add to popper. Begin stirring with the handle. It is important to stir continuously so popcorn doesn't burn. Once popcorn is popping, it is especially important that you don't stop stirring! When the popping slows down, quickly remove from heat and dump the popcorn into the popcorn bowl. If you do this too slow, the popcorn on the bottom can start to burn. Turn off burner.

4. Melt 2 Tbsp of butter and then pour over your popcorn, going back and forth to try and spread the butter around.

5. Kosher salt is so much better than your typical table salt. Add salt to your tastes. I'm usually pretty liberal with it.

6. Now, here is the KEY to great popcorn! Sprinkle Johnny's Seasoning salt over your popcorn to your liking.

7. And if you want to add a little something extra, I sprinkle in just a little bit of this White Cheddar Popcorn seasoning that I picked up at the grocery store next to where the popcorn kernels are sold. This is optional.

8. Now, mix it up. I like to hold the popcorn bowl with both hands and shake it back and forth and in a bit of a circular motion so the butter and seasonings can spread around. You can also use a spoon or your hands to mix it up.

9. Now, take a seat in front of your favorite show and munch munch crunch! YUMMY! I know it's not good to veg out and eat in front of the tv, but popcorn is one of those things that you eat while being entertained. This whole bowl has about 400 calories, if you split it with a friend, that's only 200 calories and you will get a lot of satisfaction from it!

Tags: your popcorn, popcorn bowl, back forth, Best Popcorn, Make Best, Make Best Popcorn

Make Indian Chicken Stuffing

This mix of English technique and Indian ingredients yields a delicious, spiced stuffing for a main lunch or dinner dish. After preparing the stuffing, you can use the mixture to stuff a roast, baked, or grilled chicken in whatever form you choose. The meal may be completed with a few authentic additions such as Indian naan bread or jasmine rice. This recipe serves 4 to 5 people.

Instructions

1. Heat the cooking oil in a deep pan over medium heat.

2. Toss in the cumin seeds and sauté for a minute or so. Add the onions and heat until they begin to brown slightly.

3. Add both the garlic and ginger pastes and let them fry for about a minute.

4. Put in the ground meat plus the cumin powder, coriander powder and garam masala spice.

5. Cook the ground meat for approximately 5 to 7 minutes, stirring frequently.

6. Toss in the potatoes, tomatoes and peas, stirring and cooking through until the potatoes are tender.

7. Remove the pan from heat and add the chopped coriander, lime juice and salt to taste, stirring in well with the other ingredients.

Tags: ground meat

Why Do Crackers Get Soft When They Go Stale

Stale crackers turn soft.

Typically, when baked goods turn stale, they get hard. Yet that's not the case with crackers. When crackers turn stale, they actually become soft. This unusual reaction is due to the salt content of crackers.

Fact

Salt is hygroscopic, which means it absorbs moisture from the atmosphere. Sugar is another common hygroscopic ingredient.

Function

If salted crackers are left exposed to air, the salt will absorb moisture. This causes the crackers to turn soft rather than hard.

Effects

The same hygroscopic principle that turns crackers soft is also the reason why salt shakers will often clump up and become clogged when used in humid conditions.

Prevention

To prevent crackers from going stale and turning soft, store them in air-tight containers or bags. Any exposure to air will allow for moisture absorption.

Solution

Slightly stale crackers, meaning those displaying softness and not mold, can be salvaged with some crisping in a conventional oven or with short periods in the microwave. The heat dries out the excess moisture.

Tags: crackers turn, crackers turn soft, stale they, turn soft, turn stale, turn stale they

Can Tomato Sauce In A Pressure Canner

Canning tomato sauce in a pressure canner results in a higher quality and more nutritious product than purchasing tomato sauce. One bushel of canning tomatoes will yield approximately 10 to 12 quarts of sauce, with the average amount of tomatoes per jar being 5 pounds. One canner full of jars requires 35 pounds of tomatoes for seven quarts or nine pints of tomato sauce. A thicker sauce will require more tomatoes. Select tomatoes that are meaty and lower in seeds and juice. Roma or other paste type tomatoes work best for canning.

Instructions

1. Sterilize canning jars by washing them in a dishwasher on the sterilize setting or submerging them in a canner of boiling water for several minutes.

2. Place tomatoes in a large pot of boiling water for 30 to 45 seconds followed by an ice water bath. Slide the skins off the tomatoes. Cut the tomatoes into quarter sections.

3. Scoop out the seeds and internal juice from the tomatoes with a spoon or squeeze the tomatoes once they are cut into quarter sections. Discard the seeds and liquid.

4. Place the tomatoes in a strainer to drain any additional juice. Draining the juice will result in a thicker sauce.

5. Place the tomato sections in a large pot and gently crush them while bringing the contents to a boil. Reduce the heat to simmer and cook until the sauce is the desired consistency. The sauce should reduce by one-third to one-half the original amount.

6. Place canning lids in a small pot of water and boil for two minutes while the sauce is cooking. This will sterilize the lids and soften the rubber ring.

7. Fill the sterilized jars with tomato sauce so they are full to one-quarter inch from the top. Add two tbsp. lemon juice to each quart of sauce (one tbsp. for each pint). This increases the acid content to assist with the preservation process.

8. Place the lid on top of each jar and secure the metal ring to hold the lid in place. Wipe the lip of the jar prior to placing the ring in place if tomato has spilled.

9. Place the jars in the canner filled with approximately four inches of water. Clamp the lid close and turn on the heat. Start timing the process once there is a mix of steam and air flowing out of the vent, which takes eight to 10 minutes. Processing times are listed in Tips.

10. Remove the jars from the canner once the processing time is complete. Place them in a protected location overnight and remove the lids once the jars are cooled. Verify the jars are sealed by pressing gently on the lid. Lids that are sucked down and do not pop are sealed. Place any unsealed jars in the refrigerator for immediate use.

Tags: tomato sauce, boiling water, into quarter, into quarter sections, Place tomatoes, quarter sections, thicker sauce

Make Matzo Ball Soup

Matzo, also called matza, matzah or matzoh, is a flat, hard cracker-like bread that is prevented from rising. It is substituted for bread during Passover when eating leavened products is forbidden to Orthodox Jews. Matzo balls are a traditional meal at this time, especially for Ashkenazi Jews. The following steps will show make matzo ball soup.

Instructions

1. Fill a large pot of water to a boil and add a light amount of salt. Crumble the matzo crackers and place them in a large bowl. Add just enough water to cover them and allow them to soak until soft, usually for a few minutes. Pour off the extra water.

2. Place a large skillet on medium heat and add the butter. After the butter has melted, stir in the matzos until the mixture is slightly brown and dry. Remove it from the heat and mix in the eggs, chopped onions and parsley. Add salt and pepper to taste. Add just enough matzo meal to get the mixture to hold together.

3. Test the consistency of your matzo. Make a matzo ball the size of a golf ball and place it in the boiling water. It should rise to the surface without falling apart. Add another egg if it doesn't rise and add more matzo meal if it falls apart. Once the consistency is correct, roll all of the mixture into matzo balls.

4. Put the chicken broth in a large saucepan on medium heat until it boils and add the matzo balls.

5. Wait for the matzo balls to rise and serve.

Tags: matzo balls, just enough, matzo ball, matzo meal, medium heat

Fruit Seasonings

Dried aromatic spices enhance the natural sweetness of many fruits.

Fruits often remain overlooked when it's time to season a preparation. However, the addition of only a slight amount of coarse salt enhances and augments the flavor of nearly any food, including fruits. In addition to basic kosher or sea salt, seasoning choices vary greatly depending on the type of fruit as well as its acid and sugar content. Many of the spices used in baking and pastry, such as allspice, nutmeg and vanilla bean, work well with many types and styles of fruit.

Exotic Fruits

Fruits such as bananas, mangoes, breadfruit and starfruit are considered exotic. They originate outside the United States and often have tropical or Mediterranean origins. Other fruits that comprise this group include pineapples, papayas and kiwi fruit. Spices that accompany and complement the fleshy qualities of breadfruit and bananas include nutmeg, allspice, cinnamon, vanilla bean, ginger, almond extract, marjoram, cloves and star anise. Fibrous, juicy exotic fruits, such as pineapples, papayas and kiwi fruit, respond well to the flavors imparted by cardamom, cinnamon, coriander, nutmeg and mint.

Citrus Fruits

All citrus fruits have certain qualities in common, such as rind, pulp and acid. Softer seasonings, such as allspice and cinnamon, temper the citric acid on the palate and soften the harshness in the finish. Moderately acidic and sweeter citrus fruits, such as oranges, tangelos, satsumas, pomelos, clementines and tangelos, do well with the addition of star anise, cloves, cinnamon, nutmeg, allspice, cardamom and marjoram. Highly acidic and bitter varieties, such as grapefruit, Ugli fruit, lemons and limes, do well with the addition of cinnamon, mint, almond extract, ginger, allspice and cloves.

Tree Fruits

The flesh of tree fruits ranges from fibrous and course to dense and meaty. Cherries and plums pair well with brandy, cinnamon, nutmeg, allspice, mace, mint, tarragon, cardamom and vanilla bean. Tree fruits with dense flesh, such as apples, quinces and pears take on the flavors of caraway seeds, nutmeg, mace, allspice, nutmeg, cloves, basil, tarragon, mint, almond extract and rum very well.

Berries and Melons

Berries are juicy, fleshy fruits with a thin membrane encasement. Common berry fruits include blueberries, grapes, cranberries, red currants and boysenberries. The flavor of berries ranges from sweet and mildly tart to mildly sweet and very tart. However, cinnamon, cloves, nutmeg, mace, allspice, star anise, mint, cloves and basil augment their flavor profiles. Commonly used melons in cuisine include cantaloupe, papaya, casaba, honeydew and Crenshaw. Rarer varieties include Persian, derishi, kiwano, Russian and Santa Claus. All varieties respond well to cardamom, ginger, almond extract, mint, tarragon and coriander.

Tags: almond extract, well with, nutmeg allspice, star anise, vanilla bean

Make Homemade Flavored Cheese

Flavored cheeses are fantastic additions to your buffet table and are delicious and attractive appetizers to serve at both cocktail parties and informal gatherings. If you start with one, simple, easy-to-whip-up basic recipe, you can then choose to flavor your cheese with sweet or savory ingredients. Surround your flavored cheese with dippers, and you're good to go.

Instructions

Cheese Base

1. Line a large colander with a piece of new, clean cheesecloth. Set aside. Dissolve 1/2 vegetable-based rennet tablet in 1/4 cup cold water. Set aside.

2. Fill the bottom pot of your double boiler three-fourths full with water. Place on your stove top over low heat.

3. Combine 1 3/4 cups whole milk, 1 cup heavy cream and 1/2 cup buttermilk in the top pot of your double boiler. Place the top pot on the bottom pot.

4. Use your candy thermometer to monitor the temperature of the milk mixture. Stir frequently.

5. Add the dissolved rennet mixture to the milk when it reaches 85 degrees Fahrenheit. Stir well to combine.

6. Cover your pot and allow the mixture to sit over low heat for approximately one hour or until a layer of whey (cloudy liquid) forms on top of the curd (yogurt-like compound). Check your candy thermometer periodically to ensure that you maintain a temperature of 85 degrees Fahrenheit.

7. Slice the curd into vertical, one-inch squares with a long knife, allowing the whey to seep into the crevices. Let stand for five minutes, then remove from stove top.

8. Place your cheesecloth-lined colander into the sink. Gently spoon your cheese mixture into the colander to drain. Allow the mixture to drain in your sink for eight to 12 hours or until it is no longer dripping.

9. Place a clean dish over the cheese and press down very gently to squeeze out any excess liquid.

10. Spoon the cheese into a mixing bowl. Stir in 1/2 tsp. salt. Flavor as desired.

Sweet Cheese Flavors

11. Add 1/4 cup honey, 1 tsp. cinnamon and 1 tsp. nutmeg. Stir well until creamy and serve with honey wheat, cinnamon or graham crackers.

12. Stir in 1/2 cup of your choice of flavored fruit preserves. Serve with water crackers, pretzels or mini-bagels.

13. Add 1/4 cup chopped almonds, 2 tsp. almond extract and 1 tsp. vanilla extract. Stir well to evenly distribute the ingredients. Serve with apple slices, strawberries and chocolate-covered graham crackers.

Savory Cheese Flavors

14. Spoon your cheese into the center of a large platter. Pour salsa (homemade or store bought) over the cheese. Surround with yellow and blue corn chips.

15. Add 1/4 cup each chopped green olives and chopped walnut pieces to your cheese. Stir well until creamy and thoroughly combined. Serve with celery sticks, crackers or white melba toast.

16. Sprinkle 2 tsp. each dried basil, thyme and cilantro over your cheese. Stir well to evenly distribute the herbs. Serve with wheat, garlic or sesame crackers.

Tags: Stir well, your cheese, bottom your, candy thermometer, Cheese Flavors, cheese into, cheese Stir

Make Lofat Apple Cinnamon Oatmeal

Oatmeal is a generally healthy food item that can be easily made at home. However, oatmeal made the regular way can be fattening if all of the regular ingredients are used. With a few substitutions, you can make a lo-fat version of apple cinnamon oatmeal that you and your family will love.

Instructions

Make Low-Fat Apple Cinnamon Oatmeal

1. Prepare the apples. Core and peel the apples. Once you’ve finished doing that, chop the apples up into bite size pieces. You don’t want to make the pieces too big.

2. Heat up the water and milk. Bring two cups of water and two cups of milk to a boil over medium heat. Make sure you continue to stir it so the milk does not burn.

3. Add in the apples. Once the water and milk is boiling, add the chopped apples. Continue to cook over medium heat for approximately four to five minutes or until the apples appear to be slightly softening. You want to make sure the apples are somewhat cooked before you add the rest of the ingredients.

4. Add in the cinnamon and Splenda. Once the time is up add in the spices. Stir in approximately one teaspoon of cinnamon. Use Splenda or your favorite low-calorie sweetener to sweeten it up. Add whatever amount you prefer.

5. Add the oats. Stir in approximately 1 1/2 cups of rolled oats. Make sure you use regular oatmeal and not the quick cooking kind.

6. Cook until the oatmeal is thick. Continue to cook the oatmeal for five to 10 minutes or until it begins to thicken up. Make sure you continue to stir it as you cook it because oatmeal has a tendency to burn on the bottom of the pan, which only makes washing dishes difficult later on. Once you see the oatmeal thicken up, immediately put it in four bowls. The oatmeal will continue to thicken while it sits. Add in any extras you desire such as milk, Splenda or more cinnamon.

Tags: Apple Cinnamon, Apple Cinnamon Oatmeal, apples Once, cinnamon Splenda, Continue cook, continue stir

Make Iced White Chocolate Terrines

An iced white chocolate terrine is a cold dessert with a consistency somewhere between ice cream and custard. Delicate and sweet, an iced white chocolate terrine is an easy-to-prepare dessert that can be made in advance and stored in the freezer for up to 48 hours. The perfect dessert to compliment any meal, particularly on a hot summer day, an iced white chocolate terrine will have even the pickiest of eaters asking for another helping. Serve with your favorite fresh fruit or warm fruit sauce.

Instructions

1. Line a 1-pound loaf pan with aluminum foil, pressing the creases out with your fingers as you go.

2. Place the caster sugar and water in heavy-based saucepan and heat over low heat, stirring constantly. Bring to a boil and cook for 2 to 3 minutes or until the mixture has the consistency of syrup. Set aside to cool for 7 to 8 minutes.

3. Beat the egg yolks into the chocolate mixture. Set aside to cool completely, approximately 25 to 30 minutes.

4. Lightly whip the cream in a small mixing bowl until it begins to form soft peaks. Fold the whipped cream into the chocolate mixture.

5. Beat the egg whites in a clean bowl until they are standing in soft peaks and fold them into the chocolate mixture. Pour the combined contents into the loaf pan and freeze for 8 hours or overnight.

6. Remove from the freezer and put the loaf pan in a large saucepan of warm water that comes up about half the height of the loaf pan. Remove from the water after 30 to 60 seconds and turn it out onto a serving platter. Cut it into slices and serve immediately.

Tags: chocolate mixture, chocolate terrine, iced white, into chocolate, into chocolate mixture

Nonalcoholic Substitute For Grand Marnier

Crepes Suzette, a famous French dessert, often includes Grand Marnier.

Grand Marnier is a distilled orange-flavored liqueur made by macerating orange peels in brandy or grain alcohol. The natural sugars in the fruit help flavor and sweeten the liqueur. Grand Marnier is often used in classic French dessert dishes like Crepes Suzette, or to flambe oranges that are added to desserts such as creme brulee. It is also commonly used in savory dishes like orange chicken or Grand Marnier shrimp, and often found behind the bar to add a bit of orange flavor to cocktails. Some orange-flavored substitutes are available when alcohol is simply not an option.

Cooking

Even though alcohol burns off when cooking, you can still achieve the same flavor depth that Grand Marnier provides with nonalcoholic substitutes. Mix 2 tablespoons of unsweetened orange juice concentrate and 1/2 teaspoon of orange extract together to take the place of 2 tablespoons of Grand Marnier. The juice mix is a concentrated orange flavor sweetened by the sugar in the extract for a perfect deep-orange flavor for your dish.

Baking

Replace Grand Marnier in a dessert recipe with the same amount of orange juice concentrate enhanced and sweetened with a bit of orange zest and a teaspoon of orange marmalade. The orange zest adds a fresh flavor and the marmalade helps keep your dessert moist.

Cocktails

Replace Grand Marnier in your favorite cocktail with the juice or syrup from your favorite brand of orange-segment fruit cup. Juices and syrups used in fruit cup are usually slightly thicker than regular fruit juice, which will mimic the consistency of the liqueur. The concentrated orange flavor will replace the Grand Marnier.

General Substitute

If you're in a pinch for a quick substitute for Grand Marnier in a drink or food recipe, unsweetened orange juice concentrate always does the trick. Orange juice concentrate retains all the flavor of the fruit without the water. It's commonly found in frozen form needs to be thawed. If you have ordinary orange juice on hand, heat a cupful over a low flame until it has thickened and is reduced by half for the equivalent of a half cup of concentrate.

Tags: Grand Marnier, juice concentrate, orange juice, orange flavor, orange juice concentrate, concentrated orange