If you think making a delicious cheese pie with tofu is an impossibility, you may be pleasantly surprised by this recipe. Tofu cheese pie is full of healthy ingredients, and it's sweet, creamy and delicious with a light and crunchy graham cracker crust.
Instructions
Tofu Cheese Pie Filling
1. Preheat the oven to 350 degrees F.
2. Place the ingredients in a food processor or blender and blend the mixture until it's smooth and creamy. If the amount is too large for your food processor or blender, separate it into smaller batches.
3. Pour the tofu cheese pie filling into the prepared graham cracker crust (see next section).
4. Bake the tofu cheese pie until the pie is set up and the top of the pie is golden brown, about 40 minutes.
5. Allow the tofu cheese pie to cool before serving. If you prefer a firmer texture, chill the tofu cheese pie in the refrigerator.
Graham Cracker Crust
6. Place the graham crackers in a resealable plastic bag and crush them with a rolling pin.
7. Mix the crushed graham crackers in a medium bowl with the melted butter or margarine and the maple syrup.
8. Press the graham cracker mixture into the bottom and sides of a pie pan and set it aside.
Tags: graham cracker, tofu cheese, food processor, food processor blender, graham cracker crust, graham crackers
Country western dresses are usually made of a lightweight denim or cotton fabric. Women wear this type of dress on a warm spring day or for a night of dancing. Making a country western dress is a project beginning sewers can accomplish. However, you will need to know use a sewing machine. To make this western dress, you will need a pair of lightweight coveralls, which you can purchase at a sporting goods store, automotive supply shop, thrift store or a rural feed store. Pair the dress with a cute western belt with this dress to complete the look.
Instructions
1. Pre-wash the coveralls a few times. They will have a cool distressed look and will not be too stiff.
2. Lay the coveralls you purchased on a table. Measure 20 inches down the legs of the coveralls waistband and mark the spot with fabric chalk. This mark is where you will cut the coveralls.
3. Put the coveralls on to make sure the skirt length is long enough. If it is not, use the fabric chalk to mark where you want the dress to end on one of the legs. Measure the length from the coverall's waistband to the new chalk line; measure and mark the other leg with chalk so the cut is even.
4. Cut off the coverall legs with scissors.
5. Create a front and back side of the dress skirt. Do this by cutting the inseams (inside seams) of both legs.
6. Turn the cut coveralls inside out.
7. Pin the two cut front legs of the coverall together with the right sides facing each other; pin. Do the same with the backside of the dress' skirt.
8. Use a sewing machine to stitch the front of the dress. Start at the bottom of the dress, and sew all the way to the fly. Do the same to the back side of the dress. Cut off excess fabric on the inside of the dress.
9. Create a hem for the bottom of the dress. Do this by folding the bottom part of the skirt towards the inside of the dress a ¼ inch; pin into place. Do this around the whole dress and press the fold with an iron.
10. Fold the pressed hem of the dress a ½ inch; pin. Press the fold with an iron.
11. Sew the hem in place, using a ¼-inch seam allowance on the sewing machine.
12. Add accessories to the dress to complete the country western look. For example, add fringe or lace to the bottom of the dress. If the coveralls have buttons, replace them with Western-themed buttons. You can also sew or iron on a western patch to the front pocket area or the back of the dress.
Tags: bottom dress, sewing machine, back side, back side dress, country western, dress complete
Cabbage and beef rib soup recipes often originate in Eastern Europe
Beef short ribs are a specific cut of rib which are also know as tiny rib in the UK. The thin rib is a cut of meat which comes from the cow slightly behind the thick rib. It is located directly above the brisket cut and below the fore rib. Cabbages are part of a large family of vegetables which have a wide range of uses from salads to soups and comes in a wide range of colors.
Ingredients
To make a beef short rib and cabbage soup, you will need three to four pounds of beef short ribs, olive oil, beef stock, canned or fresh diced tomatoes, sugar, onions, a large cabbage, parsley, garlic, salt, pepper and around four quarts of water.
Method
Fry off or roast the beef ribs with the onion, garlic and olive oil in a large pan. This is to generate a base for the soup. Once the ribs are cooked, slice up and add the other ingredients and the water. Let the soup simmer for around two hours, season to taste.
Service and storage
Serve the soup with some warm crusty bread and a deep, heavy red wine. This is the best compliment to this kind of recipe as it compliments the flavors of the beef and cabbage without being overwhelming. The soup can be stored in airtight containers in a fridge for up to a week, or it can be stored in a freezer for several months.
Perhaps the biggest challenge in cooking a perfect fillet of fish is making sure that it doesn't fall apart while you are cooking or serving it. No matter what type of fish you are preparing, follow these steps to make sure you come out with a beautiful, intact fillet that looks as good as it tastes.
Instructions
1. Choose a fillet that is thick, rather than thin. A thicker fillet means there will be less chance of the fillet falling apart while you are cooking it. A thicker fillet isn't as delicate as a thinner piece of fish.
2. Cook the fish for a shorter amount of time so the connective tissues that hold the fish together don't have time to fall apart. It's recommended that you cook fish for 10 minutes per inch of thickness. The fish should be flaky and not translucent when it is done, but it should still hold together as a fillet.
3. Raise the fillet's temperature higher than the temperature of other meats before taking it off the heat source. You can tell your fish is done when a food thermometer inserted into the thickest part of the fish fillet is at least 140 degrees F.
4. Turn the fish while baking or frying fish fillets. This allows both sides to be cooked evenly without the fish getting overdone and falling apart during the cooking process.
5. Keep fish from falling apart while you are grilling by placing the fillets in something that will physically hold the fish together. You can keep the skin on the fish, place the fish in a greased metal basket or wrap the fillets in foil or parchment paper.
6. Add 1 tsp. of vinegar to the water when you are poaching fish. This will help keep the poached fish together without adding a vinegar taste to the fish.
7. Remove the fish from the heat source immediately after it is done. Keeping the fish on the heat source will overcook the fish and make it more likely to fall apart before you serve it.
Tags: apart while, fall apart, falling apart, fish together, heat source
Whether you’re a strict vegetarian, or simply looking to experiment with new recipes, give this meat substitute a try. You can make gluten – also known as vegemeat – out of flour and water, then cook it up in all sorts of ways, from meatballs to patties to fried fajita “meat.”
Instructions
1. Pour about 4 lbs. of your flour into your large plastic container. Dig a hole in the middle, creating a volcano-like form.
2. Fill the middle of your flour volcano with water. Start with around 4 cups. You can always add more later. Use your wooden spoon to mix the water with the flour in the middle of the volcano. Do this until it is too hard for you to stir anymore.
3. Knead the dough to make gluten. Add more water or the rest of your flour as necessary to create an elastic consistency. You do not want it to be too wet, or too dry. For instance, if you were to poke the dough with your finger, it should bounce back, leaving no indentation.
4. Submerge your ball of dough in a container of cold water overnight to leach the starch out of the dough.
5. Empty the container of its milky water the next morning, and refill. Knead the dough inside the water until it gets milky again. Empty the container and refill. Knead again. Empty and refill. Continue this process until the water you're pouring out runs clear.
6. Cook your gluten using your recipe of choice.
Tags: your flour, again Empty, Empty container, Knead dough, make gluten
Even from across a crowded, poorly lit bar it can be possible to have a general idea of what someone is drinking. This is because certain alcoholic drinks are served in different types of bar glasses. While these particular glasses serve a function with regard to proper presentation and appreciation of the glass, they are often misused by the uninformed bartender. Different types of glasses are often given to couples on their wedding day to place in their new home together. This is to symbolize "good spirits" for the happy couple.
Function
The function of these different types of bar glasses is to contain a beverage. While this is the most basic reason, there are also traditions associated with the types of glasses with regard to where the glassware originated and what type of drinks are to be served in these glasses. They also serve an aesthetic purpose. Some collectors enjoy collecting shot glasses, especially those that are marked with place names to be used as souvenirs.
Types
There are plenty of different types of glasses used for alcoholic beverages. There are wine glasses, pint glasses, champagne flutes, martini glasses, shot glasses, pilsner glasses, tumblers, Collins glasses, highball glasses and more. Each different type of glass serves a different function with regards the drink it contains.
Identification
Because there are so many different types of bar glasses, they are further broken down into different categories. Beer glassware is one category of bar glasses. Contained in this category are pint glasses, pilsner glasses, yard glasses and even beer steins. There is also the category of general stemware which includes wine glasses, champagne flutes, brandy snifters and champagne coupes.
Size
The smallest of all of the bar glasses are the shot glasses. The amount of alcohol contained in these glasses are usually somewhere between 1.25 and 1.5 fluid ounces, but there is no official amount associated with "shots" of liquor. These glasses are used for measurement in cocktails or shooting liquor. Traditionally, beer steins are considerably larger than most other types of bar glasses. The mug is German in origin, but countries around the world utilize the container. The main difference between a wine glass and a champagne flute is the size. Champagne flutes are traditionally thinner than wine glasses.
Misconceptions
At a bar, it is common for someone to order a "pint of beer" and not actually receive the sixteen ounces of beer they are asking for. Often, largely depending on the bar and the type of beer being served, pilsner glasses will be filled instead which hold less quantity than standard pint glasses. There is a special type of beer glass that is traditionally intended to hold wheat beer called the "wheat beer glass." These glasses are narrower at the bottom than they are around the rim to adequately contain the thicker head of the beer. Beers with thinner foam heads are usually served in standard pint glasses.
Tags: types glasses, different types, different types glasses, pint glasses, pilsner glasses, shot glasses
Pastries made with phyllo dough are crispy, flaky treats.
Not to be confused with buttery puff pastry, phyllo dough is crisp, flaky and paper-thin. Sold in the frozen food section of most grocery stores, packaged phyllo dough is typically used by home chefs. Though most commonly used in Middle Eastern and Mediterranean dishes, phyllo pastry is versatile enough to use in a variety of dishes and lends an elegant and sophisticated air to many appetizers and desserts.
Instructions
1. Thaw frozen phyllo dough in the refrigerator the night before you plan to use it. Do not refreeze the dough, as it will become too brittle to use.
2. Separate the sheets of phyllo dough after it has thawed. Typically there are 24 sheets per package. Once thawed, the sheets can be cut into smaller pieces or left whole depending on your recipe.
3. Cover the sheets of dough with a damp cloth until ready for use. Work with one sheet at a time, leaving the rest covered to prevent the dough from drying out. Most recipes call for you to moisten the sheets with melted butter or oil, so have that ready to go. The goal is to work quickly with the dough. If it sits out for too long, it gets too soft and dry to handle easily.
4. Baklava is a popular Greek pastry that contains chopped nuts and honey.
Fill, layer and shape the phyllo dough as called for in your recipe.
Popular ways to shape the dough include making purses and triangles. Either shape can hold a variety of vegetable, meat and cheese fillings.
Another option is to treat the sheets of dough as you would sheets of pasta when making lasagna. Spanakopita -- Greek spinach and feta pie -- and baklava are made in this fashion. These recipes call for layering sheets of phyllo dough and filling to create a flaky, slightly crispy treat.
5. Follow your recipe for the correct oven temperature and baking time. Essentially, you are looking for the phyllo dough to turn a light golden color with slightly crisp edges or tops, depending on the shape (see Resources).
Most vegetables are a staple in weight management programs
There are many healthy options to enjoy that are ideal for maintaining a healthy weight. Generally, those conscious about their weight and appearance should focus on a diet that primarily consists of vegetables, some fruits, whole grains and lean protein. While various diets disagree on the percentage devoted to various macronutrients--carbohydrates, proteins and fats--most agree that a diet rich in plant matter and lean proteins is ideal for weight loss and management.
Breakfast
For a healthy breakfast, consider a light omelet. Eggs are a great source of protein and are relatively low in calories. Whether you choose egg whites or use entire eggs, they are a great way to maintain satiety throughout your day. Omelets are also a great way to sneak in many vegetable sources like spinach, peppers, mushrooms and tomatoes. Yogurt is a great source of calcium, a nutrient that the researchers at the University of Tennessee have shown to be beneficial tool in maintaining a healthy weight. Lower fat yogurts have fewer calories than their full-fat counterparts, and can be an excellent start to the day. Multi-grain cereals and oatmeal are great morning options as they contain healthy whole grains and plenty of fiber. Both help to maintain satiety while slowing digestion, making you feel full much longer.
Lunch
A salad made with a wide variety of garden vegetables is an excellent choice for lunch options. For maximum fullness, make sure to include a healthy portion of leafy greens and top them with any vegetables that you enjoy. When considering which fats and proteins to include, use olive oil, coconut oil and avocados to ensure an adequate fat intake. Eggs, fish, chicken and lean cuts of steak are an excellent source of lean protein. When selecting protein, remember to focus on those with fewer calories to ensure weight maintenance.
Dinner
If you're short on your vegetable count for the day when dinner rolls around, consider spaghetti squash, a spaghetti substitute made almost entirely of vegetables. Similarly, veggie-burgers make excellent dinner options. Salmon, or other fish varieties--whether baked, grilled or steamed--along with some side vegetables make for an excellent meal. Consider pairing it with broccoli or a leafy salad. If weight loss is your goal, it may be better to pass on the potato side and double up on the green vegetables instead. Portion control is also crucial when maintaining a healthy weight--a single serving of fish is 4 ounces, or roughly the size of your palm.
If you have an abundance of fresh hot peppers, you might want to preserve them by canning them for future use. By preserving hot peppers, you can use the peppers (or the "juice" that is on them) later in recipes or to simply snack on if you like spicy snacks. The canning process takes a little time, but the end result is a delicious food item that you can enjoy later.
Instructions
1. Wash two pounds of fresh peppers. Use peppers that have not wilted. You also may want to use gloves so that you don't accidentally get any pepper "juice" on your face or in your eyes.
2. Wash your jars and lids in a dishwasher to clean and sterilize them.
3. Pack each jar with peppers (you can use them whole, or you can core and slice them) and one peeled clove of garlic. Leave 1/2 inch of space between the tops of the peppers and the top rim of the jars.
4. Mix 6 cups of white vinegar, 2 cups of water, 1 teaspoon pickling salt (non-iodized) and 1 tablespoon of sugar in a pot and heat until boiling. Lower the heat to a simmer.
5. Pour the liquid over the peppers and garlic in each jar, leaving 1/4 inch of space between the top of the liquid and the rim of the jars.
6. Wipe off the jar rims and add the lids and rings to the jars.
7. Place the jars in a canner and cover them with enough water so that the water is one inch above the tops of the jars. Boil for 10 minutes. If you live in a high altitude area, boil for 15 to 20 minutes.
8. Grasp the jars with jar tongs and remove them from the canner. Place them on a smooth, flat surface to dry and settle.
9. Allow the jars to cool for approximately eight hours.
10. Touch the tops of the lids to make sure they are sealed. If the lid pops up and down, the jar is not sealed properly and the contents should be refrigerated and used within a few days. If the jars are sealed, you can store them in a cool, dry area for up to one year.
Tags: canning them, fresh peppers, inch space, inch space between, peppers peppers, space between
Keep packaged, store-bought bread frozen to extend its freshness.
Fresh baked bread is a wonderful food staple to have on hand but it is not always feasible to find the time to make on a daily basis. Pre-packaged breads from the bread aisle at the grocery store offer substitutes in well known brands for the consumer who is unable to bake himself or does not have access to a quality neighborhood bakery.
Whole Wheat
Founded in 1932, the North Hollywood-based Oroweat Bakeries (oroweat.com) began selling whole-grain breads during the Great Depression because of the expense of shelling the wheat as well as the cost of the the grain flour. Their dense, packaged whole-grain and multi-grain sliced breads became popular, spreading up the Pacific Coast and then out to states east of California. Today they feature an inner sealed packaging designed to keep the product at its freshest. Oroweat Country 100 Percent Whole Wheat Bread offers 100 calories per slice with 15 of those contributed from fats.
White Sandwich
In the early 1900s, a growing bakery in Indianapolis named Taggart, known for the colorful packaging of the bread it sold, became the starting point of the Wonder Bread Company (wonderbread.com). Taggart was purchased by Continental Baking Company in 1925 and became the first bread company in the United States to pre-slice its loaves before sale. The always-soft Wonder Bread Classic White Sandwich Bread is ideal for homemade sandwiches and children's lunchbox favorites. Each slice has 60 calories, with five calories from fats, and as much calcium as 4 oz. of milk.
Sourdough
Trader Joe's Cracked Wheat Sourdough Bread (traderjoes.com) is an ideal choice for toasting and for grilled sandwiches. The first Trader Joe's grocery opened in 1967 in Pasadena, California. It's known for its wide selection of affordable hard-to-find items and innovative foodstuffs. Its in-house brand sourdough bread selection offers variety such as four cheese, rustic country, asiago peppercorn, 100 percent whole wheat and multigrain flavors. Loaves are sold pre-sliced or packaged in whole loaf form for splitting lengthwise to make into grilled crusty garlic bread or for stuffing cubes. The calories per slice are 130 with five calories from fats.
Rye
Beefsteak Breads Company (beefsteakbreads.com) is owned by Interstate Bakeries Corporation. Its sliced, seeded Beefsteak Hearty Rye Bread has a classic rye bite that is an excellent choice for deli sandwich creations which use strongly flavored meats such as pastrami, corned beef or roast beef. Its products initially were baked for use in city delicatessens in famous sandwiches such as the reuben and New York's classic hot pastrami on rye. Flavor choices include soft rye with no seeds, Jewish rye and pumpernickel rye. Each slice contains 70 calories with 10 calories from fats.
Tags: from fats, calories from, calories from fats, calories slice, calories slice with
Coaxing birds into a home garden or backyard can complete an outdoor space and provide hours of entertainment. And while the birds will naively thank you for any food you leave out, it's important to take some precautions to be sure not to interfere with their natural diet. For example, salt is not a natural part of wild birds' diets, and should therefore be avoided (no salted sunflower seeds). By following a few simple rules, you'll find yourself amid a healthy, happy flock in no time.
No Salt
Do not put out salt (seeds, feed, or otherwise) of any kind. Salt is not a part of a bird's natural diet, and a sodium overload is not good for anyone, bird or human alike. Plenty of non-salted varieties of seeds, corn, suet and other tasty treats can be found at low costs in home and garden stores or supermarkets. Opt for seeds like sunflower; there are plenty of essential health benefits sans the salt: linoleic acid (an active fatty acid essential to good health), and tryptophan to ease the mind (yes, the stuff in turkey that makes you sleepy), Vitamin E, B complex, and minerals abound.
Be Creative
There's more to bird-feeding than seeds alone. Try fun and easy alternatives like popcorn (the unsalted, unbuttered, natural type), unsalted raisins, fresh fruit, homemade nectar (1 part sugar to 4 parts boiling water, cooled of course), or suet (available at most meat counters in delis). When putting out fresh fruit, and beef fat (suet), be practical: If it's hot out, don't let the food go bad -- pick it up before it spoils.
Exercise Caution
Birds can eat and will enjoy many human foods, but exercise caution. There are some toxic or potentially problematic foods to avoid, including avocados, chocolate, alcohol, iceberg lettuce, caffeine, carbonated beverages, seeds from fruit (depending on the fruit, some may be impossible for birds to properly digest or can cause choking), and more.
If you have doubts, err on the side of caution before putting out a potentially lethal meal.
Getting a stylish up-do for the evening doesn't necessarily require a $100 trip to the salon. In fact with just one chopstick you can create a casual or sophisticated look that will have you friends asking how your hair is being held up by a chopstick.
Instructions
1. Putting your hair up with chopsticks begins with pulling the hair together at the back of the head as you would do if securing it in a pony tail. Depending on the length of your hair and how high up on your head you want it to be determines where you should gather the hair. For those with shoulder lengths hair, it’s best to tightly gather the hair in the middle of the back of the head. Those with longer locks will want to pull the hair together at the nape of the neck.
2. Once you have gathered the hair at the back of your head, place your left hand around the hair. Wrap your hand around the hair so that the palm rests against the underside of the hair and your thumb rests on the upper portion.
3. Begin twisting the hair in a counterclockwise direction toward the crown of your head. Use your right hand to help complete the twisting. Remember that you don’t want to twist the hair to the very end to be caught in the twist.
4. You are now ready to secure the twist using a chopstick. Holding the twisted hair to the back of your head with your left hand and holding the chopstick in your right, decide where you want the chopstick to go. Do you want it at a horizontal or do you want it at a 45-degree angle? For demonstrative purposes, the chopstick will be inserted into the hair at a horizontal angle.
5. Using the end of the chopstick, find a portion of hair on the right side of the head between the ear and the twist and stick the end under the hair. Depending on the thickness of your hair and how tight you want the twist to be will determine how much hair you want to use for this part. Thicker hair requires that the chopstick be threaded under a larger section.
6. After you have threaded the chopstick through the hair on the right side of the head, slide the chopstick over the twist you have created and secure the end through a piece of hair on the left side of your head.
7. Have some fun with it. Curl the pieces of hair not caught up in the twist. You can even curl the ends of the hair that is up from the twist. You can make this a quick fix for getting your hair out of your face on a hot day or a quick up-do for a night out.
Tags: your hair, your head, around hair, back head, back your, back your head, caught twist
When shopping for avocados, there are several things you must consider when determining whether or not the fruit is ripe and ready for use. If you buy or try to use an unripe avocado, it can be dry and tasteless on the inside. You can avoid this and make sure you pick a ripe, fresh and flavorful avocado for your next meal by performing a few simple tests on the fruit prior to consumption.
Instructions
1. Pick up the avocado to assess its exterior features. This is the easiest way to tell if your avocado is ripe. The avocado should be dark brown in color with small hints of purple in it. If the avocado is green on the outside, it is not ripe.
2. Feel the avocado in your hand. Gently squeeze the fruit in your palms. If the fruit is ripe and ready to be used, it will feel firm but still give in to pressure. If the exterior is hard like an apple, then the avocado is too hard and will need time to ripen. If the avocado is soft and mushy and doesn't retain its shape once pressed on, the fruit is overly ripe and is no longer good.
3. Hold the avocado in your hand and gently pull off the small stem attached to the top of the fruit. Examine the underside of the stem. If it is brown, the avocado is overly ripe and will probably have brown spots on the inside of the fruit. The underside of the stem should be green to reflect the fresh green color of the inside of the fruit.
4. Look over the fruit one last time, examining the exterior of the fruit for bruises, fur or soft spots in the fruit. These are also signs that the fruit may have bad spots in it.
5. Cut the avocado open when you're ready to use or eat the avocado. The interior should be bright green in color and slightly soft but not mushy. If this is not what the interior looks like -- if it is hard, dry or brown -- the avocado is not good for use.
Tags: avocado your, avocado your hand, brown avocado, fruit ripe, fruit ripe ready
Popular 1960s foods can inspire your '60s theme party.
Whether you enjoyed the decade firsthand or simply love the idea of the "swinging sixties," a 1960s party theme can be used for a variety of celebrations. Channeling the decade's most delectable dishes allows for a nostalgic '60s theme party menu.
Deviled Eggs
A tray of carefully arranged deviled eggs serves as a quick and easy 1960s appetizer. Once the eggs are hard boiled, the yolks simply need to be scooped out and mixed with mayonnaise and mustard before returning the creamy filling to the hollow of the egg white. For a bit of variety, tuna can be added to the filling.
Shrimp Cocktail
Classic shrimp cocktail takes on an elegant twist when served in plastic martini glasses. These individual shrimp appetizers are created by filling the bottom of a martini glass with cocktail sauce and curling shrimp around the edge of the glass.
Pigs-in-a-Blanket
Whether you make your own or buy them pre-made, pigs-in-a-blanket are a quintessential appetizer from the 1960s. Consisting of just cocktail wieners wrapped in crescent-shaped rolls, the dish is simple to make and eat.
Mango color does not necessarily indicate the fruit's ripeness.
Mangoes grow in tropical and subtropical areas that have warm year-round temperatures and do not experience frost. They are readily available in most well-stocked grocery stores. The fruits are in their peak season from May through October, but the fruits are usually available year-round for purchase. Selecting a perfect mango ensures best storage and flavor. Purchased mangoes are usually not fully ripe when they reach the grocer, so they require some ripening at home before you can enjoy them.
Instructions
1. Inspect the fruit color. Choose mangoes that have begun to show a color change from green to yellow, red or orange. Mangoes rarely change color completely, so a mango with green on it can still be ripe.
2. Squeeze the fruit gently. Ripe mangoes are firm and only give slightly under pressure. Over-ripe mangoes are soft and squishy. Select firm, almost hard mangoes if you wish to store them for several days before use.
3. Sniff the stem end of the mango. A ripe or nearly ripe mango produces a strong fruit aroma near the stem end.
4. Store the mango at room temperature for two to three days if it is not yet fully ripe. Store fully ripe mangoes in the refrigerator, unpeeled, for up to five days.
Wedding flowers are more than just ribbons, petals and stems. In fact, an expensive bridal bouquet includes the cost of flowers and the florist's knowledge, skill and creativity. That's why creating your own silk bouquet is a great idea because it combines the beauty of fresh flowers with the low-cost creativity of a do-it-yourself floral arrangement. You can create a simple and elegant silk bouquet that is a precious wedding keepsake, is easy to make and will last a lifetime.
Instructions
1. Select flowers of three different colors for your silk bouquet. Choose contrasting textures and colors to add depth to your bouquet. For example, if your bridal colors are baby blue and silver, create a silk bouquet with chambray blue lisianthus and navy and baby blue hydrangeas.
2. Strip or cut each individual flower away from the bunch. Wrap each stem with the floral tape. Arrange the flowers into a tight bunch of flowers with all of the buds grouped close together. Starting 2 to 3 inches below the floral grouping, bind the stems together with a strip of floral tape.
3. Form a collar with the leaves. Arrange the leaves around the flower buds in a circle at the base of the flower buds. Wrap the stems of the leaves with floral tape to the flower stems to create one long stem.
4. Leave 2 feet of ribbon hanging on the left to create a bow, then begin to wrap the ribbon around the stem starting 1 to 2 inches below the leaves. Hold the edge of the ribbon with one hand at the top of the stem while wrapping the ribbon tightly around the stem. Overlap each round of the ribbon neatly, ensuring that each piece stays flat, until you get to the bottom of the stem.
5. Fold the ribbon over the bottom of the stem, and begin to wrap the ribbon back up the stem toward the base of the floral bouquet. Once you reach the top of the ribbon wrap, fasten the ribbon with the 2-inch pins. Using the remaining ends of the ribbon, tie a large bow. Trim the ends of the bow to desired length.
Tags: silk bouquet, floral tape, around stem, baby blue, begin wrap, begin wrap ribbon
In a decorative bottle, this oil makes a great gift.
Summertime is the perfect time to grow basil in quantities large enough for pesto or basil dipping oil for breads. As the basil sits in the oil, it imparts its flavor. Use the herbal oil as a dipping oil for foccacia or other Italian bread.
Instructions
1. Harvest your own basil in early morning or later evening so that it maintains its firm shape. If using store bought basil, simply choose the smaller stem and leaf sections.
2. Clean fresh basil by running under cool water. Then towel pat dry. Don't soak it as it will become too soggy to work with.
3. Add extra virgin olive oil to an attractive, clean bottle. Leave 2 inches of head room to add the herbs.
4. Carefully place full stems of basil into the bottle of olive oil. Use a skewer or other tool to move the stems where you want them in the bottle. Fill oil to cover all leaves exposed, leaving approximately 1 inch of head room in the bottle.
5. Place the bottle in indirect sunlight for a week for a mild basil dipping oil and longer for a stronger infusion.
Use 1/4-inch audio cables for Rotel surround sound connections.
Rotel is a manufacturer of high-end, audio-video components for home theater systems. They also make surround sound processors for connecting speakers and other equipment. Although the back of the Rotel may present a bewildering maze of connection ports and speaker terminals, all of the hookups are labeled for the different components that can be connected to the processor. Working systematically by following the color-coded connections and port labels, setting up a basic home theater system should take less than an hour.
Instructions
1. Connect speaker cables using the white and red plugs on the end for the left and right audio outputs, respectively, labeled for each speaker on the rear of the Rotel. A basic surround sound speaker package consists of front left and right speakers, rear left and right speakers, a center channel and a subwoofer. Connections for each of these speakers are clearly labeled on the back of the Rotel.
2. Plug in the subwoofer cable from the Sub OUT jack on the Rotel to the rear connection jack on the sub. The Rotel is equipped with a second Sub OUT jack for connecting an extra subwoofer, if desired.
3. Connect AV components to the labeled jacks using the color-coded plugs. For example, the white, red and yellow plugs on a composite cable for a DVD player connect to the matching color jacks labeled "Composite Video In" on the back of the Rotel.
4. Connect a TV's video inputs to one of the video outputs on the Rotel using either an RGB video cable with red, green and blue plugs on both ends to match the colored jacks on the Rotel, or an HDMI cable. Plugs on the HDMI cable insert with the shorter edge facing down.
5. Connect all electrical cords to a power strip, which can be connected to a wall outlet.
Tags: back Rotel, left right, surround sound, HDMI cable, home theater, jack Rotel, left right speakers
Kappa maki (kappamaki) is a traditional Japanese cucumber roll and a favored choice at every sushi bar, especially by sushi-loving vegetarians. Kappa maki makes wonderful appetizers or hor d'oeuvres, and even people that aren't sushi aficionados will love the the savory little treats. Give it a try, and you see that making kappa maki at home couldn't be much easier.
Instructions
1. Wash the cucumber and peel it, if desired. Scoop out the seeds and discard them. Slice the cucumber lengthwise into thin sticks and sprinkle it with a dash of salt.
2. Lay the nori sheets on a bamboo mat or a flat surface and spread a thin layer of sushi rice over about 2/3 of the nori, leaving an edge closest to you uncovered. If necessary, dampen your fingers with vinegar water to spread the rice thinly and evenly.
3. Lay a strip of sliced cucumber in the middle of the rice.
4. Start at the edge nearest you and carefully roll the nori into a long tube. Make sure that the rice doesn't escape from the sides of the roll.
5. Cut the kappa maki rolls into appetizer sized pieces about 3/4-inch long.
6. Serve the kappa maki rolls. Provide some soy sauce and wasabi paste for dipping.
Taking tangy apple cider vinegar is sure to make you pucker, but a few studies have shown it’s good for your health.Known mostly as a folk remedy and health tonic, apple cider vinegar has been used for thousands of years. It gained popularity in the U.S. in the late 1950s after a Vermont doctor promoted the health benefits of apple cider vinegar in his book. Taking apple cider vinegar has proven good effects for diabetics and dieters. A 2007 University of Arizona study concluded that taking two tablespoons of apple cider vinegar before bed lowered the blood sugar levels in the morning 4 to 6 percent for people with Type 2 diabetes. Several studies have also shown the vinegar’s effect on obesity. You can take apple cider vinegar many different ways. Read on for more information.
Instructions
Taking Apple Cider Vinegar
1. Add two tablespoons of apple cider vinegar to an 8 oz. glass of water. Take it as a health tonic. Add a tablespoon or two of honey to sweeten. If you don't like the sour taste, add two tablespoons to your glass of vegetable or fruit juice. You won't be able to taste it.
2. Make a tangy dressing with apple cider vinegar. Whisk together one cup of olive oil with one cup apple cider vinegar in a bowl. Then, add two tablespoons of maple syrup, one minced garlic clove and two teaspoons of water. Add a bit of salt and pepper if you desire.Pour in a dressing bottle and shake well. This makes a great dressing for basic green salads or any salad that calls for a balsamic vinegar dressing.
3. Take an apple cider vinegar supplement. These are sold at health food stores and packaged as diet pills. A small 2005 study printed in the "Journal of the American Dietetic Association" concluded that taking vinegar helps people feel fuller and might help obesity. It's not advised to take the pills every day. And when you do, be sure to drink a lot water with it or take it with food. Apple cider vinegar is very acidic and has been known to damage the esophagus when not taken with care.
4. Use it on your vegetables. Sprinkle apple cider vinegar over your baked potato or steamed vegetables for just a bit of tang. It also tastes great on French fries and potato chips, but that's not nearly as healthy.In a 2007 University of Arizona study, apple cider vinegar was shown to slow the rise of glucose levels after a meal. Apple cider vinegar contains acetic acid, which is known to slow the digestion of high-glycemic foods, like potatoes. High-glycemic foods cause sharp spikes in blood sugar, which is harmful to diabetics.You can also use apple cider vinegar as a pickling agent. Simply substitute apple cider vinegar for whatever other vinegar is called for in your pickling recipe.Try it as a white vinegar substitute in your coleslaw recipe too.
5. Make an invigorating hot tea by adding two tablespoons of apple cider vinegar to a mug of hot water. Add honey, stevia or agave to sweeten. Try adding lemon or lime juice, ginger, cinnamon or other spices, if desired. Experiment with adding apple cider vinegar to herbal teas, too. This tea is a great addition to detoxifying diets and cleanses. Sip to relieve your cold or sore throat.
Tags: cider vinegar, apple cider, apple cider vinegar, cider vinegar, apple cider, apple cider vinegar
Serve your family a high quality free-range turkey that will be the star of the feast. Take the time to prepare the turkey to ensure cooking success and enjoy the natural flavors of a well-cooked bird. Get the most out of your investment in a free-range turkey by protecting the moisture and serving a succulent main dish you are proud of.
Prepare
Prepare your free-range turkey to ensure a bird that looks and tastes appealing. Plan ahead to thaw frozen birds slowly in the refrigerator. Larger turkeys may take as long as three days to fully thaw. Feel for any hard bumps that may be bits of remaining feather and remove them with clean needle-nose pliers. Dry your entire bird with a clean kitchen cloth or paper towels. Massage seasonings into the bird's inner and outer surfaces. Lift the skin just above the cavity and insert your clean hand inside the pocket to further separate the connection to the flesh. Sprinkle some seasoning on your fingers and reinsert your hand to distribute the spices under the skin. Precook all the ingredients in your stuffing and allow them to get cold in the refrigerator before filling the bird.
Free-range turkeys are higher quality birds and will not require additional methods of flavoring. Skip preparations like injecting seasoned butter with a food-safe syringe or soaking the turkey in a salt water brine, as these would overpower the natural flavor of the meat. Cover the top surface of the bird with a sheet of aluminum foil as a final step before oven roasting, but skip this step if frying.
Roast or Fry
Closely monitor your free-range turkey as it cooks to remove it from the heat at just the right moment. Whether you choose to oven roast or deep fry your turkey you need to create an environment with a controlled steady heat source. Preheat your oven or oil to 325 degrees and adjust along the way to keep the heat within a few degree range. Take separate measurements with a thermometer instead of relying on your appliance's built-in temperature controls. Take temperature readings from the bird by carefully inserting your meat thermometer into the turkey's flesh without hitting bone. Check to be sure your stuffing and bird have reached between 150 and 155 degrees before removing them from the heat.
Service
Celebrate the quality of your free-range bird by serving it simply with a few traditional accompaniments. Allow your turkey to rest for 20 minutes after it has been removed from the heat, then slice with an electric knife to cut without shredding the meat. Remove the stuffing and return half of it to the oven in a shallow baking dish to toast on the surface. Make a simple gravy by sprinkling flour on any drippings left in the turkey roasting pan and heating the two with a splash of half and half. Serve each slice with a piece of crispy skin on a puddle of gravy next to some moist or crisped stuffing.
Tags: free-range turkey, from heat, your free-range, bird with, slice with, turkey ensure
Hydrangea flowers come in several colors, and they symbolize silent change for those in recovery. This symbolism came about from the power of the flowers themselves to change color mid-blossom. Little else in nature can boast such power.
Types
Hydrangea flowers are a top choice for gardeners who can enjoy the blossoms all the way from early spring to late in the autumn months. There are many species of hydrangeas, but only five are widely grown in the United States. Not only is longevity on the side of hydrangeas, but they also boast a feast for the eyes by way of their colors. Hydrangeas come in many colors and can sometimes change colors that have already been established. According to the pH balance of the soil, hydrangea flowers can be different colors aside from the white primary color of most of the blossoms. Flowers can be light or dark purples, blue, pink, or even red.
Considerations
It's pretty impossible to choose the color of your hydrangeas if you are growing them in a garden. The only way to do that is to transplant them. Color manipulation can only be done in a controlled environment, such as when one grows them in a pot or other container. Hydrangeas grow best with moist soil that is drained regularly. Shade should be provided for hydrangeas grown in a warm climate.
Effects
Hydrangeas are popular for florists who take advantage of the wide range of blossoms. Hydrangea macrophylla, also know as florists' hydrangea, is the most popular species of hydrangea in this country, and these blossoms are used for decorative and gift use, as well as for gardeners' delights.
Potential
Hydrangeas can be dried if you hope to keep a bit of their beauty in your home through the long winter months. The red hydrangeas make for a gorgeous part of a Christmas display when dried. To dry these flowers, allow them to first be a live blossom. Enjoy their beauty while they bloom. Cut them when you start to notice the blooms already drying a bit. Air drying works best when nature has begun to do the job.
Warning
Don't let small children play around hydrangeas. Protect your pets from them if they like to eat plants. Hydrangeas can be toxic if consumed, as they contain cyanogenic glycosides. There's the presence of cyanide when burnt as well.
The pinto bean is among the bean most commonly consumed beans in America and Mexico. It is prevalent in Mexican cooking, as well as southern foods. The word pinto means painted. The beans start as a light color with splotches of color, then turn into a solid pink color after they are cooked. Pinto beans are one way for vegetarians to gain protein. You can buy the beans either canned or dried.
Soups
Pinto beans carry plenty of protein. Adding them to vegetable soup will complete the nutritional recommendations for protein. Kidney beans play a large role in chili, but pinto beans can be added to the chili or substituted for the kidney beans. The beans can also play a big role in bean soup. A variety of pinto bean soups exist. You can make the soup spicy or creamy, thick or watery.
Main Dishes
Pinto beans go well with most meats. The beans are used frequently with pork as a pork and beans dish. Pinto beans can also act as an accompaniment and bring out the flavor of a steak. Vegetarians can enjoy pinto beans cooked with rice and tomatoes. Throw in some spices and you have a complete meal.
Side Dishes and Appetizers
Pinto beans go well as a side dish if prepared correctly. You can cook them in a slow cooker with some ham hocks or bacon to add flavor to the dish. Pinto beans can also be placed in a food processor with spices, such as garlic and oregano. After the ingredients have been thoroughly chopped and mixed, the resulting product can be spread on bread or used as a dip.
Ethnic
Mexican recipes often use pinto beans. Refried beans are typically made from pinto beans. With refried beans, you can make tostadas or burritos. Prepare a Mexican salad with pinto beans thrown into it. The beans add more flavor to the salad. You can also make pinto bean and cheese quesadillas for your family meal.
What can be sweeter than a marshmallow? How about a marshmallow covered in chocolate. Chocolate covered marshmallows are easier to make than they appear and can be made as finger food or on a stick. If you are making chocolate covered marshmallows, you can either purchase the large already puffed marshmallows or start from scratch. Making your own marshmallows allows you to create flavored or colored marshmallows by inserting any extract, dye or powdered flavoring (such as coffee) that you desire.
Instructions
Make the Marshmallows
1. Dissolve the gelatin in cold water in the bowl of an electric mixer.
2. Boil the sugar, salt and corn syrup until it reaches 238-degrees Fahrenheit on the candy thermometer.
3. Slowly pour the hot syrup into the gelatin and mix on low speed.
4. Increase the speed after 5 minutes and add any extract and dye (if desired). Mix on high for 5 more minutes.
5. Pour the fluffy mixture into a greased (do not use parchment paper) casserole dish and smooth with a greased spatula. Cover and leave out overnight.
6. Turn the entire marshmallow block out onto a surface covered in powdered sugar and cut it into cubes.
Coat in Chocolate
7. Melt the chocolate and cocoa butter (or oil) in a double boiler.
8. Roll the cut marshmallows in the chocolate (either as cubes or on a stick) in the melted chocolate.
9. Allow the chocolate covered marshmallows to harden on a tray or pan covered with wax paper.
You've boiled just enough eggs for your favorite deviled eggs recipe, and as soon as you attempt to peel them, you find that the white is sticking to the shell, leaving you with a big, ugly mess. All cooks have experienced this at least once. Take heart, there are several tips you can try to eliminate the problem of the difficult to peel hard boiled egg.
Instructions
1. Use eggs that are a minimum of 3 days old, and 5 to 7 days old is even better. If you know you'll be needing beautifully peeled hard boiled eggs, buy your eggs about a week ahead of time.
2. Remove the eggs from the refrigerator and let them warm to room temperature before you boil them. Don't drop the eggs in the boiling water, but start with cool water and let the water and eggs heat together.
3. Allow the boiled eggs to soak in ice water for a few minutes before you peel them. Doing so will help the eggs to separate from the shell, making them easier to peel.
4. Try lightly tapping both ends of the boiled egg on your counter, cracking the ends. Lay the egg on its side and roll it gently with the palm of your hand so the entire shell is cracked. The shell will slide off easily.
Tags: boiled eggs, eggs your, hard boiled, peel them
Cool down spicy buffalo wings with a dipping sauce.
Buffalo chicken wings have a spicy hot exterior flavor, and the meat remains juicy and flavorful on the inside. While Buffalo wings are usually deep-fried, baking them in the oven reduces the extra fat and calories. Once you finish baking the wings, toss them into a homemade buffalo sauce for a quick snack, appetizer or meal. Serve the wings with a side of blue cheese dressing and celery.
Instructions
1. Heat the oven to 425 degrees Fahrenheit.
2. Toss the separated wings in a bowl with 1 tbsp. of vegetable oil.
3. Place the wings into a plastic storage bag. Add 1 cup of all-purpose flour. Seal the bag and shake to coat the wings.
4. Remove the wings from the plastic bag. Shake the excess flour off the wings.
5. Cover a baking pan with aluminum foil. Spread the wings onto the foil and avoid crowding them.
6. Bake the chicken wings for 20 minutes. Turn the wings over with tongs and bake for another 20 minutes. Cook the wings until they reach an internal temperature of 165 F and the exterior looks golden brown.
7. Combine 1 1/2 tbsp. of white vinegar with 1/4 tsp. of cayenne pepper in a saucepan. Add 1/8 tsp. of garlic powder, 1/4 tsp. Worcestershire sauce, and 6 tbsp. hot sauce. Heat the ingredients over low heat until they come to a simmer. Stir the sauce occasionally and remove it from the heat.
8. Remove the cooked wings from the oven. Transfer the wings to a clean bowl. Pour the sauce over the wings and toss them with a spatula to coat them. Serve the wings immediately.
Making a fruity punch for you and your kids to enjoy is easy and fun. This green punch recipe can be used for any occasion. It is especially popular at children's birthday parties but can be used for weddings, New Year's Eve parties, Christmas parties or for a fun family treat. Although it is best to make the punch at the time of use, you can make this green punch ahead of time and refrigerate it. You can modify this recipe to include alcohol for adult consumption.
Instructions
1. Dress it up with fruit slices and elegant glasses.
Melt the sherbet. Take the container out of the freezer and leave it on your counter for at least one hour before it is time to make the punch.
2. Wash everything prior to use.
Wash and dry your punch bowl, cups and utensils.
3. Pour the melted sherbet into the punch bowl. Add the desired soda.
4. Mix until all of the sherbet is melted. Add fruit slices if desired.
5. Serve and enjoy.
Tags: fruit slices, green punch, make punch, make this, punch bowl, time make
A pot of potato soup simmering on the stove fills the kitchen with savory aromas. The combination of potatoes, vegetables and meat in the soup broth makes potato soup a delicious meal. Watch the consistency of the soup, however, because a thin potato soup can be disappointing. If your soup needs some extra substance, thicken thin potato soup with a few easy tricks.
Instructions
Breadcrumbs
1. Tear the slices of bread into halves or thirds and place them into the food processor.
2. Process the breadcrumbs in the food processor until they become fine crumbs.
3. Sprinkle the breadcrumbs over the top of the potato soup, adding about 1/3 cup of breadcrumbs at one time.
4. Stir the soup and continue cooking it for about five minutes to assess the thickening.
5. Add another 1/3 cup of breadcrumbs if you want the soup thicker. Cook and stir the soup for another five minutes and then check the thickness.
Instant Potato Flakes
6. Measure 1 tablespoon of instant potato flakes and sprinkle the potato flakes evenly over the surface of the soup.
7. Stir the potato flakes into the soup and cook the soup for about five minutes.
8. Check the thickness of the soup. Add additional instant potato flakes to the soup in 1 tablespoon increments if it needs additional thickening.
Tags: five minutes, potato flakes, potato soup, about five, about five minutes
Add your own ingredients to customize the salsa to suit your tastes.
Salsa refers to a spicy sauce that often has a tomato base. Making homemade salsa does not have to be a difficult task. Many different types of salsa recipes are available and they include ingredients such as jalapenos, onions, garlic, cilantro or tomatillos. Chunky salsa contains a small amount of liquid and larger pieces of produce. A non-chunky salsa consists of a more liquid-based salsa where the ingredients are minced or blended.
Instructions
1. Dice one small onion into fine pieces with a knife.
2. Add the diced onions to a food processor. Add the canned whole tomatoes and canned diced tomatoes.
3. Slice the jalapeno in half lengthwise. Cut each jalapeno half in half lengthwise again. Cut the jalapenos into thin slices and leave the seeds intact. Add the jalapenos to the food processor.
4. Add the sugar, salt, cilantro and lime juice to the mixture.
5. Pulse the ingredients around eight to nine times. Add the cumin to the salsa. Pulse the salsa again until it reaches the desired consistency. The more you pulse the salsa, the less chunky it will be.
Today's society is growing more health conscious than ever before. With this recent health boom, the pistachio nut is a rising star. This tiny nut packs a big punch with its many health benefits, proving that sometimes big things come in small packages.
Pistachio Nuts
This little nut holds the key to help boost your health. Out of all varieties of nuts, the pistachio is among those with a lower count in calories. The recommended serving size for plain pistachios is one ounce, which totals about 49 pistachios. That serving size equals about 170 calories. When buying pistachios, many different options range from the color of the shell, salted or unsalted, raw, roasted and flavored. The calorie count will vary depending on which kind you choose so be sure to always read the labels.
Prevention of Cardiovascular Diseases
Studies have shown that if you eat at least two ounces of pistachio nuts each day, it will reduce your risk of cardiovascular diseases. A nut cannot work alone, so if you are adding pistachios to your diet for health benefits, you will also want to maintain a healthy diet and exercise regularly. If you lead an unhealthy lifestyle, your risk of disease will still remain high.
Antioxidant-Rich
Pistachios add much needed antioxidants to your body. Free radicals enter your body and can make you sick. Consuming pistachio nuts gives your body the antioxidants it needs to fight these free radicals and maintain your body's health and well being. A study done by the USDA placed pistachios among the highest rated group for foods with the largest amount antioxidants.
Fats to Keep Your Body and Weight Healthy
Good fats, such as unsaturated fats, are needed in a daily diet. Pistachio nuts contain about 90 percent unsaturated fats, which are not only good for your body; it's good for keeping your figure. Pistachios also provide you with fiber to keep your body feeling full and satisfied for a longer period of time. This can prevent over eating and unnecessary snacking which can lead to unhealthy weight gain.
Nutrient Rich
Along with pistachios being packed with fiber, they are also loaded with many of the vitamins and minerals that you need to stay healthy. Potassium, copper, manganese and B6 are all packaged into these tiny shells and ready for you to enjoy.
Tags: your body, health benefits, lead unhealthy, pistachio nuts, serving size
Introducing moldy hard cheese is a surefire way to ruin a successful wine and cheese party. While mold on hard cheese isn't usually dangerous, it doesn't taste or smell very good and can cause allergic reactions in some. If you're a cheese lover, following a few tips can help you keep your hard cheese from developing mold.
Instructions
1. Keep all hard cheese in its original packaging before you open it. After opening, tightly wrap hard cheese in plastic wrap or a zip-top bag to prevent the formation of mold. This also keeps the cheese from dehydrating and absorbing odors from the other foods in your refrigerator.
2. Avoid touching the cheese with your hands when possible. According to Kathy Walsten with the Kansas State University Research and Extension's Family Nutrition Program, touching cheese with your hands can accelerate the growth of mold, so use a cloth or paper towel when you're cutting or grating hard cheese.
3. Freeze any leftover hard cheese that you don't plan on using within the week to avoid mold formation. Tightly wrap small quantities of cheese for easier thawing.
4. Cut out any mold that does form on your hard cheese with a knife and remove an area about one inch around the mold formation. The Alberta Home Economics Association recommends wrapping and discarding the moldy parts to avoid spreading mold spores in your kitchen.
Tags: hard cheese, cheese with, cheese from, cheese with your, mold formation, touching cheese
The seeds inside the pumpkin seed cavity make a crunchy snack.
Do not throw away those seeds left over from making pumpkins into pie or jack-o'-lanterns. Dry and roast the seeds for a recipe garnish or crunchy snack. Cooking your own pumpkin seeds allows you to choose the amount of salt to add and whether you want to roast them with oil. Drying the seeds before roasting makes the seeds crunchier after roasting and it reduces the cooking time.
Instructions
Dry the Seeds
1. Remove the fresh seeds from the seed cavity of the pumpkin and place them in a bowl half-filled with water.
2. Swish the seeds around in the water to dislodge the extra pulp and strings from the pumpkin. Discard the pulp and strings.
3. Drain the seeds through a colander and pat dry with paper towels.
4. Place the seeds in a single layer on a baking sheet and put them into an oven at the lowest temperature setting.
5. Dry the seeds for 3 to 4 hours or until crisp. Stir the seeds every 30 minutes for more even drying. Alternatively, dry the seeds in a food dehydrator set at 115 degrees Fahrenheit for 1 to 2 hours.
6. Cool the seeds completely before eating or roasting.
Roast the Seeds
7. Drizzle a light coating of vegetable oil (optional) over the seeds and toss with seasonings of your choice. Try salt, seasoned salt, Parmesan cheese, cinnamon and sugar, chili seasoning or Cajun spice mix.
8. Arrange the seeds on a baking sheet and preheat the oven to 250 degrees Fahrenheit.
9. Roast the seeds for 10 to 15 minutes or until golden.
10. Cool the seeds before enjoying. Store leftovers in a tightly sealed container in the refrigerator.
This article tells use a tajine, a traditional Berber cooking vessel from Morocco. It describes how a tajine works, clean one, prepare a new tajine for use and cook with it.
Instructions
The basics of using a tajine
1. Learn the history and special features of the tajine. Terra-cotta cooking vessels with an unusual conical lid, tagines are used by the nomadic Berber of Morocco and North Africa. Food cooked in a tagine, ordinarily stews containing lamb, chicken or fish, is also called tagine. The tagine cooks with little fluid, water being scare for desert nomads.
There are both cooking and serving versions of the tagine. The cooking tagine is traditionally heated by charcoal, although modern versions, some with cast iron bottoms, are marketed for Western kitchens. Traditional, unglazed terra-cotta tagines can be heated over a diffused gas flame; they should be washed by hand in soapy warm water. Unglazed tagines come in many sizes; after frequent use they give the food an earthy taste highly prized by many in North Africa. A glazed tagine can be heated in the oven and washed in a dishwasher. The colorfully decorated, glazed serving tagines are not intended for cooking.
2. Understand how a tajine cooks food. Circulating steam condenses inside the conical lid of a tagine. Simmering food slowly in circulating steam, sometimes for hours, helps keep it from drying out and infuses it with oils and spices. Cheap cuts of meat are made tender by the lengthy simmering. Some recipes call for the meat to be browned first.
3. Season your tajine for its first use. To prepare a new unglazed tagine, begin by soaking it in water for one to two hours. Then rub olive oil around the base and inside the lid. Put the tagine in a cold oven and heat the oven to 350 degrees Fahrenheit. After two hours take the tagine out of the oven. Let it cool. Wash it with warm soapy water. Coat the inside with olive oil before you store it.
4. Find a recipe suitable for a tajine. Lamb, fish, chicken and vegetable tagine recipes can be found at the sites listed in Resources.
5. Cook your food in a tajine. Do not put a tagine over high heat; it can crack. Layer your ingredients.
Begin with the meat, onions, oil and seasonings. Meat is not ordinarily browned before cooking, instead it is cooked with onions until the onions are tender but now browned. This allows seasonings to better penetrate the meat.
Add water or stock. Add vegetables after the meat is tender and well seasoned. The food is done when the liquid is reduced and both the meat and vegetables are tender.
Cooking in a tajine is a form of slow cooking. How long you cook a dish depends on what kind of meat you use. Tough cuts of goat take the longest. How long you cook lamb or beef depends on the cut of meat. Chicken takes less time. Fish cooks fastest of all.
Cooking times will range from 45 minutes to two and a half hours, depending on the kind of meat and the cut. A loin cut will cook faster than one from the flank or rump. Recipes usually call for cooking times of an hour to an hour and a half. Add vegetables with half hour or less of cooking time remaining, depending on the vegetables and how soft you want them.
Potato salad is a great dish to take to a barbecue, or good as a side dish for a family dinner. It's easy to make.
Instructions
1. Turn a stove burner on medium to high heat. Fill a large pan with water, and put it on the stove.
2. Wash your potatoes, and peel them if you like. Cut them into bite size pieces. Put them in the pan of boiling water. Add the eggs to the same pan. This helps on cleanup later.
3. While the potatoes are boiling, cut up the onions, pickles and black olives into tiny pieces. Put them to the side for now.
4. Poke the potatoes with a fork to make sure they are not soft. Don't overcook until they are soft, or your potato salad will be mushy.
5. Take the eggs out after about 10 minutes of boiling. Peel them, then slice.
6. When the potatoes are done, drain the water. Put the potatoes in a large bowl. Add the mayonnaise and mix. Add the onions, pickles and black olives. Mix together. Place the slices of eggs on top. Sprinkle salt and pepper to taste.
Tags: black olives, onions pickles, onions pickles black, pickles black, pickles black olives, pieces them, Potato salad
Use fresh fruits that are in season for your display.
A fresh fruit platter gives reception attendees a healthy alternative to baked goods or salted snacks. When you arrange fresh fruit for a reception, choose fruit in season and use them to create an attractive display by mixing fruit colors and grouping similar items together on the tray. Add dips and keep them close to the platter to satisfy your guests' sweet tooth cravings.
Instructions
1. Slice the top and 1 inch off the bottom of the pineapple. Remove the rind by cutting down the sides of the pineapple. Divide the pineapple in half lengthwise. Place the pineapple flat side down. Cut it into even, 1/2-inch slices across the width.
2. Cut the cantaloupe across the width into two equal sections. Scoop out the seeds and discard. Place the flat side of one half down. Use the knife to make even, 1/2-inch slices along the width of the cantaloupe.
3. Rinse strawberries, purple grapes and blueberries in a colander. Snip the ends and tips of the strawberries. Pull the grapes from their stems.
4. Arrange the tray. Start at opposite ends of the tray and place the cantaloupe and pineapple slices on the platter. Allow the fruit to overlap and create a fan shaped display. Place the strawberries, blueberries and grapes in the center.
5. Add several bowls around the platter. Include sugar, cream cheese, and caramel as dips.
Tags: 2-inch slices, across width, even 2-inch, even 2-inch slices, flat side, width cantaloupe
Make leftover spaghetti into a fresh, healthy dish.
Spaghetti is a family favorite but if you find yourself with a bit left over, make it into a new meal. Use what's in the freezer, pantry or fridge to transform leftover noodles into a healthy, vegetable-laden cold dish that makes spaghetti into more than merely a place to put a meatball.
Instructions
1. Cut spaghetti into approximate fourths. Pieces should be bite-size without being too small that they become mushy. Put the pieces into a large bowl and drizzle them with olive oil.
2. Add green vegetables. This component of the dish is flexible per your taste and what you have on hand. If half a bag of frozen broccoli florets is taking up space in the freezer, steam them until they are barely tender and toss them into the bowl of spaghetti pieces. You could also add chopped spinach--either fresh or frozen--or another hardy green like kale, swiss chard or collard greens. Marinated artichoke hearts, peas or green beans would also be a good fit in this dish.
3. Stir in some protein: cook and slice pieces of Italian sausage and toss them into the bowl. Or go vegetarian--strain a can of cannelini beans, also called white or Northern beans, and add them to the pasta and green vegetable mixture.
4. Season the pasta salad to your taste. The fastest way to add zingy flavor to the spaghetti salad is to drizzle of bottled Italian dressing on it and stir. Or, add a sprinkle of sage, salt and pepper. Toss in a few leaves of fresh basil, a squeeze of fresh lemon juice or a dash of seasoned salt to bring out the flavor.
Tags: spaghetti into, into bowl, them into, them into bowl, toss them, toss them into, your taste
When you have hair that is long enough to pull up, you are always looking for something new to use as a hair accessory. Using chopsticks to style your hair is quite fashionable and simple. The following steps are to learn use chopsticks to style your hair.
Instructions
1. Purchase hair chopsticks at your beauty supply provider or salon. "Hair sticks" is another name for the chopsticks used to style hair.
2. Brush out all the knots and tangles from your hair. Smooth back the sides securely while you tightly twist the hair at the base of your hair line or neck up into a knot. The size knot or twist will depend upon the length and thickness of your hair.
3. Push 1 chopstick down through the hair knot being careful to weave it in and out, as it goes through to catch hair from your scalp area as well as the hair knot.
4. Take the other chopstick and push into your hair in the same manner, except starting from the other side.
Tags: your hair, Chopsticks Style, Chopsticks Style Hair, chopsticks style your, from your
Flavored whipped cream adds decadence to your desserts.
Use flavorings in your homemade whipped cream to add complementary flavors to your desserts. Add coffee to whipped cream you will serve with chocolate or add vanilla to whipped cream you will serve with fruit pie. Before you make your whipped cream, place the mixing bowls, whisks and whipping cream in the refrigerator to chill for approximately 1 hour. Metal bowls will chill your whipped cream well while you beat it, but if you don't have metal bowls you can use glass bowls. Fill a large mixing bowl with 2 cups of cubed ice and place a second smaller bowl inside the first.
Instructions
1. Pour 2 cups of heavy whipping cream into mixing bowl.
2. Mix the whipping cream on "Low" for 1 minute using an electric mixer. Increase the speed to "High," scraping the sides of the bowl with the rubber spatula. Beat the cream until soft peaks form and the cream is light, fluffy and approximately twice its original volume.
3. Fold 3 tablespoons of superfine sugar and 1/2 teaspoon of cream of tartar into the mixture.
4. Stir in 1/2 teaspoon of flavored extract. Refrigerate and serve cold.
Tags: whipped cream, whipping cream, your whipped cream, bowl with, cream will, cream will serve, mixing bowl
Enjoying a freshly cooked hard-boiled egg shouldn't have to involve spending 10 minutes picking tiny bits of eggshell off your egg, only to wind up with a cold egg in the end. This method will teach you cook the perfect hard-boiled egg and peel it in seconds flat. You'll be enjoying your eggs in no time.
Preparation
Take your raw eggs out of the refrigerator and put them in an appropriate sized saucepan. Don't pile the eggs on top of one another. Leave enough room for them all to sit next to one another. At the same time, don't use a large saucepan for just two eggs. A medium saucepan is perfect for two to four large eggs.
Cooking
Fill the saucepan with just enough water to barely cover the eggs, and put the pan (uncovered) on the stove top over high heat. Once the water starts to boil rapidly, cover with a tight-fitting lid and turn off the heat. Set a timer for 12 minutes.
Peeling
When you have just a couple minutes left on the timer, fill a bowl halfway to the top with ice and add enough cold water to rise 1 to 2 inches above the ice. Once the timer goes off, transfer the eggs, using tongs or two small spoons, into the bowl of ice water. This will immediately stop the cooking process.
Wait one minute, then remove one egg from the ice water and bang it gently against the rim of the bowl--just hard enough to crack the shell, but not so hard that it smashes the entire side of the egg. Start peeling the egg, dipping it back into the ice water if it feels too hot to hold. The shell should slide off in two to four large chunks. Repeat for each egg.
Cranberries are a part of Thanksgiving tradition. There are literally dozens of ways to incorporate cranberries into your Thanksgiving celebration. Some of the best ideas are noted in the steps below.
Instructions
1. Make a wreath of natural food products, including cranberries, for your bird friends. There are dozen of sample ideas to be found in books and online to help you fashion a beautiful-looking wreath for decoration that also doubles as safe food for the birds that hang out in your yard.
2. Use cranberries in wreaths, garlands and trees for either inside or outside decor. These can be all natural, partly artificial and partly natural or all artificial by spraying the berries and other natural items with an acrylic sealer that will preserve the items for years to come.
3. Accent existing decorations like table decorations, candle wreaths and the like with cranberries. After the holiday is over, they can be easily removed to bring the decorations back to their normal look.
4. Make a cranberry tree for a table decoration using a foam cone, toothpicks and whole cloves, cinnamon sticks or artificial flowers for accent. Place toothpicks into the end of each cranberry. Using the other end of the toothpick, place the berries into the cone, one row at a time, working from bottom to top. Each alternate row, place the berries in between two of the berries in the row below them. Continue the process all the way to the top of the cone. Use whole cloves or cinnamon sticks to fill in any existing holes and to jazz up the tree as you wish. These add a pleasant holiday fragrance as well as more color and pizazz to your table decoration. You can also use artificial flowers for this purpose, choosing colors that help accent the rest of your table decor, food choices and general decor. You can even spray on a bit of glitter or make your own natural frosting look with beaten egg whites and sugar painted directly onto the tree and allowed to dry.
5. Use cranberries as garnish for your Thanksgiving food. Place parsley and cranberries around the turkey. Use toothpicks to decorate the top of your ham with random cranberries, or make your own design (like the initial of your family name). Use other items like whole cloves or cinnamon sticks along with the cranberries. Place fresh orange slices, twisted, with cranberries on each dinner place as garnish.
6. Make a cranberry sauce, using fresh cranberries, for your Thanksgiving food. Recipes for such sauces can be found in most cookbooks as well as on the Internet.
7. Make a cranberry relish that can be used either as a garnish or to accent your Thanksgiving food. While these recipes can be a bit more hard to come by, they do exist. Better yet, create your own relish, combining herbs and fruits into a creative combination.
8. Use cranberries in salads. They can add a bit of zing to a garden fresh salad, add tartness to a fruit salad or accent an amazing chicken salad. There are dozens of salad options for using cranberries that can be found in most cookbooks on the market today as well as online.
9. Make a cranberry mixed drink, punch or tea for Thanksgiving. Lots of mixed drink recipes today include cranberry juice. Use cranberries to accent the drinks you make. Cranberry punches are popular at holiday time, as well. I like to use fresh cranberries to garnish the punch after it is made by freezing the cranberries into the ice cubes I will use in punch. Fruit-flavored teas remain all the rage, so why not incorporate cranberries into your holiday tea?
10. Use cranberry sauce to flavor your holiday beets. The two flavors mix well together and are unexpected.
11. Make a cranberry bread or muffin for Thanksgiving breakfast. The combination of sweet and tangy can get your Thanksgiving day off to an amazing start.
12. Make a cranberry dessert. Incorporate them into an old standard pie, cake or kuchen recipe or find a new one to try. Make cranberry cookies or incorporate them into homemade candy. The possibilities are endless, with hundreds of recipe options available and many more to be found in your own creative mind.
Tags: your Thanksgiving, Make cranberry, cinnamon sticks, cloves cinnamon, cloves cinnamon sticks, cranberries into
Quebec, Canada, is a province in Canada where French traditions, language and ways of life are still upheld by the locals who remember who first colonized the area. A number of fine French restaurants are located in Quebec, primarily in Quebec City and Montreal.
Café du Monde
Café du Monde has modeled itself after a traditional French bistro and eatery you would find in Paris, in both decor and food. The front facade has a large window which is thrown open when the weather is warm and the sun is shining and all the waiters wear bow ties and starched aprons, ready to serve. Cafe-style tables on tile floors make you really feel like you are in France and the restaurant's food transports most people there completely, with classics like French Onion soup, Garlic Snails, Mussels and Fries, Duck Confit and the signature Couscous Royal. Café du Monde also has a wide international beer and wine selection.
Café du Monde
84, rue Dalhousie, at the Cruise Liner Terminal
Québec, QC G1K 4B2
418-692-4455
lecafedumonde.com
Chez Rabelais
Located right on the l'escalier Casse-Cou (Breakneck Stairs), Chez Rabelais has one of the best locations for a restaurant in town, as it is centrally located and perfect for people watching the passing pedestrians. Despite the bustling ambiance, the atmosphere is casual, relaxed and very French. Both French and Italian food are served, though the focus is French cuisine with the steak frites and mussels prepared in a variety of ways. Mayonnaise is served with the crispy fries and the variety of salads are fresh and satisfying. There is also an attached bistro, which has an abbreviated menu.
Chez Rabelais
2, rue du Petit-Champlain
Québec, QC G1K 4H4
418-694-9460
Au Pied de Cochon
With a unique take on French/Québecoise cuisine, Au Pied de Cochon is one of the best French restaurants in all of Montreal. It uses what regulars consider the best foie gras as a topping throughout many items on it's menu, from poutine, in a tart or terrine to on its pizzas and burgers. Bison, boudin and duck are also regular items on the menu, making the overall cuisine Au Pied de Cochon rather meat heavy, but rich in flavor. The dessert list is also nearly as lengthy as the menu, with rhubarb pudding and dark chocolate pot de créme. The restaurant is incredibly popular so reservations are recommended.
Au Pied de Cochon
536, ave Duluth est
Montréal, QC H2L 1A9
514-281-1114
restaurantaupieddecochon.ca
Tags: Pied Cochon, Chez Rabelais, cuisine Pied, cuisine Pied Cochon, fine French, fine French restaurants