Stop making pancakes from a mix. Canadian pancakes require just a few ingredients and melt in your mouth. The secret to Canadian pancakes is whipped egg whites in the batter, which makes them lighter and less doughy than American pancakes. Of course, Canadian pancakes should be served with real maple syrup.
Instructions
1. Mix the flour and baking powder together in a medium-size mixing bowl. Whisk milk and egg yolks into the mixture until it is a creamy texture.
2. Whip the egg whites in the glass bowl until they are thick enough to form peaks. Fold the egg whites into the batter evenly until thoroughly mixed in. Be careful not to over mix.
3. Oil the griddle lightly over medium heat. Test if the griddle is ready by dropping 1 tsp. of water onto the heated griddle. If water bubbles immediately and steams, the griddle is hot enough.
4. Ladle 1/4 cup of pancake batter onto the griddle. Cook until bubbles form and pop in the batter and edges on the underside turn golden brown. Turn over the pancake over and cook another minute until the other side is golden brown.
5. Add more ladles of batter onto griddle approximately 1-inch apart. Flip and remove the pancakes as they are done. Serve pancakes hot with real maple syrup.
Tags: Canadian pancakes, batter onto, batter onto griddle, golden brown, maple syrup, onto griddle, real maple
Panax ginseng, called insam in Korean, is a perennial root native to northeastern Asia. Koreans have been using ginseng for medicinal purposes for centuries, although many modern studies claim that it has little physiological effect. Still, those who take ginseng in its many forms claim it works as a stimulant, an immunity booster, an anti-inflammatory agent, and an aphrodisiac. In Korea it can be found in everything from soup to supplements. If you travel to Korea, use the following tips to select the best quality Korean ginseng.
Instructions
1. Decide how much you want to spend. Jaebaesam is ginseng that was cultivated in a field whereas sansam was harvested in its natural state from the hillsides. Sansam is extremely rare and difficult to find; therefore, it is extremely expensive (thousands of dollars for one piece). It is considered a religious calling to be a sansam hunter and requires special training. Sansam is also considered the most effective type of ginseng for medicinal purposes--especially for longevity.
2. Decide which kind of ginseng you want. In addition to its origin, ginseng is also classified by processing method. Susam ginseng comes from jaebaesam, or field cultivated ginseng. It is best for short-term use because of its high moisture content. Use it for ginseng smoothies, samgyetang (ginseng chicken soup), or chew it after a meal. Baeksam refers to sun-dried, four-year-old ginseng. This type is used specifically for medicinal purposes in teas and supplements. Hongsam is a four-to-six-year-old ginseng with a distinctive dark red color. It goes through a repeated process of steaming and drying and supposedly has more medicinal properties than susam or baeksam.
3. Head to the public market. You will often find the freshest local ginseng--and the most variety--at various public markets throughout Korea. Vendors are usually very excited to discuss their products and to explain their best uses. If you do not speak Korean, try the public market in a big city such as Seoul or Busan for more English-speaking locals. For a real treat, check out the annual Geumsan Ginseng Festival. Geumsan is a small town south of Daejeon in South Korea that holds the country's largest ginseng market at the end September. There, you can find a variety of fresh ginseng and ginseng products.
Tags: ginseng medicinal, medicinal purposes, public market
Lean goat meat is rich in protein and flavor, though the meat tends to be on the tough side, depending on the age of the animal. A serving of goat has half the calories of beef or lamb, one-third the calories of pork and about the same amount of calories as skinless chicken. Goat meat is a common ingredient in Mediterranean and Spanish dishes, as well as Mexican dishes prepared with Capretto, which is the meat of a young goat. Many Caribbean dishes call for goat as well, using a blend of curries. Traditional cooking methods are to sauté, roast or barbecue (which in the strictest sense of the word involves smoking the meat slowly over wood coals to tenderize the roast, flank or steaks). Old world spices for goat include cumin, chili peppers, curry, garlic and rosemary.
Instructions
Sauteed Goat
1. Wash the meat and pat dry.
2. Cut the meat into bite-size chunks for a sauté.
3. Marinate the meat in a sauce of your own choosing. Mediterranean marinades are made from olive oil and red-wine vinegar combined with spices such as cumin, curry, coriander and marjoram, with coarse salt and cracked peppercorns. Spanish marinades include cocoa-based mole sauces and chili verde (green pepper sauce) with fresh, minced cilantro.
4. Coat the goat chunks in flour and sauté quickly with tomatoes, onions, turnips and potatoes in a quality olive or sesame-seed oil until the meat is medium done, with a hint of pink through the middle.
Smoked Goat
5. Smoke goat roasts over charcoal and aromatic wood chips such as mesquite or dried grape vines. The trick is to grill slowly and let the smoke do the cooking.
6. Arrange the coals in a circle inside the perimeter of the grill and burn until white.
7. Place an oiled grill over the coals and set the marinated goat roast over the center and off the direct heat of the coals.
8. Add wood chips (such as hickory or apple) that have been soaked half an hour in water to the hot coals, then cover the grill when the wood begins to smoked and leave it closed.
9. Smoke goat roasts for approximately half an hour for every pound of meat. Smoke kabobs and brochettes for about an hour.
Roasted Goat
10. Prepare goat roast in the oven by searing the meat on all sides with a skillet to seal in the juices.
11. Rub olive oil all over the roast and pierce the flesh in several places with a sharp knife.
12. Spice the roast by inserting thin slices of fresh garlic into the cuts made in the meat and sprinkle liberally with crushed rosemary.
13. Tent the roast loosely with aluminum foil and cook in a preheated at 300 degrees F. A 4-pound roast should be medium done in about 1 ½ hours.
14. Let the roast sit on the stove top for 10 minutes before carving to let the juices relax through the meat.
Give away your microwave and your toaster. Clear out the flours, pasta and processed foods. Turn your stove top into more counter space. If you have decided to change to a raw diet, follow these steps to restock your kitchen from the ground up.
Instructions
Choose Equipment for a Raw Kitchen
1. Invest in a good juicer. Most raw food experts suggest either a Champion juicer or a Green Star juicer. Either of these juicers can both juice and homogenize food.
2. Get a dehydrator. The favorite dehydrator is the Excalibur, which can be purchased in a variety of sizes. A dehydrator will expand your raw food capabilities, allowing you to make bread, pizza, falafel, burgers, "sauteed" vegetables and even warm soup on a cold winter night.
3. Purchase a high-quality blender and a food processor, if you can afford them. A Vita-Mix is one of the highest quality blenders you can purchase for making raw foods. You will be blending dough, soups, sauces and nut milks, and a powerful blender will make your work much easier.
4. Find a good set of knives. Raw food requires a lot of cutting and chopping. An ergonomically designed knife set will make preparation a breeze.
5. Obtain sprouting equipment. You can use a sprouter designed for that purpose, or you can use jars covered with cheesecloth.
6. Have cheesecloth and fine mesh on hand for straining nut milks, draining fermented nut and seed cheese and covering fermenting or sprouting ingredients. You can buy nut milk bags for straining milk and draining cheeses.
Choose Raw Ingredients
7. Think broadly. A raw diet is not a restrictive diet; it is a creative one. You will be eating many types of condiments, nuts, seeds, fruits, vegetables and sprouts in all sorts of new combinations. As long as it doesn't require heat above 105 degrees F to prepare, it is raw.
8. Keep basics on hand. If you have basics like spices, raw tahini, raw shoyu, raw agave nectar, fresh lemons, raw nuts, cold-pressed olive oil, apple cider vinegar, garlic and raw coconut, you will be able to create many dishes at a moment's notice with whatever produce you have in your refrigerator.
9. Purchase bulk raw nuts, seeds, beans and grain. With a collection of different bulk items, you will be able to have fresh nut milks and sauces, sprouts and even the basis for raw breads. Though you should buy in bulk to save money, only buy as much as you can use within two to three weeks to ensure that your ingredients are fresh.
10. Take advantage of local, seasonal crops. Join a Community Supported Agriculture (CSA) group in your community, and visit farmers markets for the freshest produce possible. When you must buy at a grocery store, select organic whenever possible and always try to eat as close to the seasons as possible.
11. Grow herbs in your kitchen. A few plants on your windowsill will add a constant source of fresh flavor to your dishes. Start with two of your favorite herbs and expand your indoor garden as you see what flavors match your favorite raw recipes.
12. Explore new recipes and try new ingredients on a weekly or monthly basis. Add a seaweed recipe to your collection one week to see how you like arame or dulse. Add a dessert featuring cacao nibs the next. As you explore raw recipes, you will find more ingredients that will become your staples.
Tags: expand your, nuts seeds, will able, will make, your favorite, your kitchen
Italy is one of Europe's foremost cheese producers with more than 400 different types manufactured around the country. Cheeses like Parmesan and mozzarella are known all over the world, but others are less commonly available outside Italy. Italian cheeses range from mild and creamy to strong and pungent, so there is bound to be something for every taste.
Legal Protection
Many Italian cheeses have protected geographical status, called D.O.C. in Italian for Denominazione di Origine Controllata. Cheeses with D.O.C. status meet strict quality standards, and are produced in a specified region using defined methods. At the time of publication, 42 cheeses in Italy warranted the protection of D.O.C. status.
Ricotta
Between 2000 and 2010, exports of ricotta rose from 9.6 tons to just over 66 tons. Ricotta is made from the whey left from production of curd cheeses like mozzarella, provolone and pecorino. Ricotta means "re-cooked" in Italian; the whey from which it is made is cooked twice to encourage formation of the cheese solids.
Gorgonzola
Gorgonzola is named after the village near Milan where it was first made. Dating to the 9th century, its characteristic blue mold veins didn't appear until the 11th century. There is a manufacturers' consortium for the protection of Gorgonzola cheese established by the Italian government in 1970. This consortium monitors compliance with legislation protecting Gorgonzola's artisan status.
Parmigiano Reggiano
Parmigiano Reggiano, or Parmesan, is matured for up to 36 months to give it its distinct, pungent taste. Drums of Parmigiano Reggiano weigh 75 pounds and have a stamp bearing the name on the rind. Parmesan rinds are so tough they must be cut with a saw. Only cheese made in Italy can be called Parmesan.
Cazu marzu (Rotten Cheese)
This smelly cheese is highly respected on the island of Sardinia. Casu marzu is a pecorino cheese matured in the open air. Pecorino cheese is made from goat's milk. During maturation, flies lay their eggs in the cheese, leading to thousands of maggots hatching and feeding on the cheese. The feeding maggots produce an enzyme that makes the cheese ferment, resulting in a soft, spreadable and very smelly cheese. The maggots are eaten with the cheese.
Mozzarella di Bufalo
Mozzarella is traditionally made from water buffalo milk, although cows milk is most often used in the 21st century. Fresh mozzarella is made by immersing the milk curds in hot water, which gives it its characteristic rubbery texture. The curds are worked by the cheese-maker, much like a baker kneads bread dough, to get a smooth final product. In Italian "mozzare" means to cut off, which gives this cheese its name.
Comic Strip Cheese
At the 2010 Turin Food Festival, Italian cheese makers Fattorie Fiandino presented a drum of their Gran Kinara cheese with a comic strip etched into the rind. The strip, which was designed by renowned Italian illustrator Giorgio Sommacal, tells the story of Italy.
Tags: made from, Parmigiano Reggiano, cheese made, Italian cheeses, Italy Italian
Crushed crakers can be used to make an English style burger.
Crush crackers in lieu of bread crumbs for a low-cost alternative and put a spin on traditional recipes. Grill up English-style burgers, fry up cracker-crusted chicken or use crushed crackers as a stuffing for baked mushrooms and zucchini. No matter what the recipe, substituting cracker crumbs can yield tasty, savory home-cooked meals. Just about any recipe that calls for bread crumbs can be made with cracker crumbs, to cook a zesty, more hearty meal with flavor.
Instructions
1. Place four to five crackers in a plastic zipper bag; do not overfill, as the bag will burst.
2. Squeeze excess air out of the bag and seal it.
3. Lay the bag on a flat surface. Roll a rolling pin over the crackers in one smooth motion, back and forth until it's crushed to desired grain size. The bag may fill with air while crushing the crackers. If this happens, open the bag, release excess air and then continue to crush the crackers. Repeat until you have enough cracker crumbs for the recipe.
The "dry" taste in wine comes from its tannin levels.
Selecting wine can be an arduous process. There is a large array of dry red wines from which to choose, but having these specific characteristics in mind helps narrow down the selection.
Burgundy Wines
Pinot noir is the most recognized wine from the Burgundy region in France. According to wine connoisseurs, 2002, 2003 and 2005 are good years for Burgundy wines.
Bordeaux Wines
Red Bordeaux wines come from the Bordeaux region in France. The most common Bordeaux wines are Cabernet Sauvignon and merlot. According to wine connoisseurs, the best year for vintage red Bordeaux wines is 2005, while 2000 and 2003 are rated as "good" years.
Tuscan Wines
The driest and typically most recommended wine from the Tuscan region is Chianti Classico. Authentic Chianti Classico from Tuscany will have a rooster on the label. Typically, 2001 and 2005 are good years for Italian wines.
Rose
While rose wines are in a different category than red wines and typically seen as sweet, certain rose wines are dry enough to surprise even the savviest of wine connoisseurs and cannot be ignored when discussing dry wine recommendations. Rose wines from the Cote du Rhone province of France are known for their distinctively dry taste.
Tags: Bordeaux wines, good years, wine connoisseurs, 2005 good, 2005 good years, According wine
Bean curd is also known as tofu. When you freeze it, it takes on a distinctive texture upon cooking. You should allow it to thaw in the microwave or in the refrigerator for several hours before cooking it. The unique texture of frozen bean curd happens since the water inside freezes, forming ice crystals that alter the texture to make the tofu spongy. Here is what to do with your frozen tofu or bean curd.
Instructions
1. Thaw the tofu as you would meat in the refrigerator or the microwave. If using the microwave, thaw it on the DEFROST setting for 3 to 4 minutes.
2. Slice the tofu into ½-inch thick slices. Place the slices into the vegetable broth in a large pan. Heat the broth and bean curd slices on low heat for 15 to 20 minutes. Drain the tofu and squeeze out the extra liquid.
3. Combine the cornstarch and spice mix, such as seasoned salt or Mrs. Dash, in a bowl.
4. Coat the slices of bean curd in the cornstarch and spice mixture.
5. Heat the frying pan with 2 tbsp. oil in it until the oil is hot and sizzling.
6. Place the coated bean curd slices in the hot frying pan and fry for 3 to 4 minutes per side until golden brown and cooked all the way through. Serve with your choice of vegetarian side dishes.
A rock 'n' roll-themed birthday party, office party or other event sets the mood for a creative dessert option such as an electric-guitar-shaped cake. Instead of having a professional bakery do it, make the cake yourself to save money and lend a creative touch to the item. Knowing decorate an electric-guitar cake gives you an opportunity to put looks of awe on guests' faces as they view your rockin' homemade creation.
Instructions
Creating Fondant
1. Fill the bottom reservoir of your double boiler with water. Insert the top basket of the double boiler. Set the stove to "Medium-Low" heat.
2. Add 2 cups of mini marshmallows to the double boiler. Add 1 cup of powdered sugar and 1 tsp. of warm water. Cover the pot and let it simmer for 15 minutes. The marshmallows and sugar will melt to form a fluffy cream base.
3. Shake about a cup of powdered sugar over a clean counter-top surface.
4. Stir in 40 drops of food coloring to the marshmallow cream. This will be the base color of your guitar. Any color is suitable, such as red, purple or blue.
5. Smear a handful of shortening over your hands as if it were lotion. This coats your hands, so the marshmallow doesn't stick to them while you make fondant. Pour the melted marshmallow cream directly onto the powdered counter top. Turn off the stove.
6. Knead the stiff marshmallow cream lump into the sugar to create a delicate clay-like consistency.
Coating the Cake
7. Place the guitar-shaped cake on a platter in front of you. Guitar-shaped cakes are easy to obtain; buy the molds from bakery-supply stores or online. Prepare the cake an hour in advance so that it can cool completely before you decorate it.
8. Roll the marshmallow fondant out into a flat sheet with a rolling pin. Roll it out to double the size of the cake.
9. Layer the sheet of rolled fondant evenly over the cake, assuring that an equal amount of excess fondant hangs off of each side of the cake.
10. Press along the edges of the cake, folding the fondant over the edges. Do this while it is still warm and easy to mold with your fingers.
11. Tuck the folded fondant edges close to the base of the plate on which the guitar-shaped cake is resting. Use the scissors to snip away excess fondant. Discard excess fondant or save it for another dessert craft.
Decorating
12. Layer licorice candy strings along the guitar to simulate strings. Use four or seven strips of licorice candy of any flavor to create either a base or rhythm guitar.
13. Use round candies to create the tuning knobs at the top of the guitar's neck. Gum drops, chocolate Kisses or other similar candies are suitable.
14. Create frets horizontally across the strings with pieces of licorice or similar strip-like candies. Or use strips of fondant.
Mango trees are semi-evergreen specimens that produce sprays of flowers during dry seasons. Each spray produces a few fruits; each fruit is large, edible and sweet when fully ripe. There is a single seed encased in each fruit, and the germination of this seed depends on the type of mango that produced it.
Monoembryonic
When a mango seed is monoembryonic, it produces only one embryo, or one sprout. This sprout arises from pollination, and the mango tree that grows from this seed may or may not resemble the parent plant. Most monoembryonic mangos are known commonly as Indian mangoes. These trees almost never are propagated by germinating the seed, since the results are so unpredictable. Instead, they are propagated by grafting a branch from the mother tree onto favorable root stock.
Polyembryonic
Polyembryonic mango seeds will produce one or more sprouts that genetically are identical to the mother tree in addition to an embryo with crossed genetics from pollination. These often are called Hawaiian mango trees and can be propagated by seed germination as opposed to grafting.
Methods
Germinate mango seeds either in their final growing place, or in a container that effectively blocks the taproot, which in turn promotes successful transplanting. Plant the seed from a fresh, soft-ripe mango to ensure its viability since mango seeds have a very short shelf life. Place the seed with the convex side emerging 1/4 inch above the soil surface instead of burying it completely buried in the ground. Remove the outer husk (the part that comes into direct contact with the edible flesh of the mango fruit) to prevent crowding and ease germination.
Considerations
The seed can take two to three weeks to germinate, depending on the weather; colder temperatures delay germination. The ideal temperature for germination and growth is 75 to 85 degrees Fahrenheit. Divide germinated sprouts from a polyembryonic seed to prevent crowding, since one sprout eventually will crowd out and dominate all the others if they are left together.
Tags: mango seeds, each fruit, from pollination, mother tree, prevent crowding, this seed
I love those simple cakes that compliment my evening cuppa. It shouldn't be too sweet, too dry and obviously not tasting of a slice cake bought from the market.
I miss the cake which my mother would bake so often and pack a couple of slices for us, just in case we got hungry at school.
One Sunday I felt like baking a cake. That was my first ever stint of baking a cake at home, without Mom or Dad's help.
So, I called up Mom and woke her and Dad from an afternoon siesta. "Mom," I sounded frantic, "How do I bake a cake?"
Mom almost got up with a fright, "Well, this wasn't really what I expected at this hour!" she said, "Ok, bring a pen and paper and I will tell you."
While she explained the cake procedure, Dad prompted, "Add a capful of Rum!"
I couldn't see him, but I knew his eyes twinkled while saying that. Also, realising that a cake with Rum, my husband would love it even more.
So here I am sharing my own way of baking a cake at home. Its simple, its easy, and its yummy!
Instructions
1. Take the sugar first and grind it fine in a mixer-grinder.
2. Melt a cup of butter in the microven.
3. After a couple of rounds of the sugar in a mixer-grinder, add the melted butter.
4. After two-three rounds, the butter should have blended with the sugar well.
5. Add the super refined soft wheat flour to the mixture bit by bit. If you add it together, it might get lumpy. Once you are done with a few rounds of the mixer-grinder, the batter will look like a paste.
6. Then add the cocoa powder, coffee, vanilla essence and the bakin soda. Give it another few rounds of the mixer-grinder to ensure it mixes well.
7. Take the baking dish, grease it with melted butter. Don't forget to grease the sides. Sprinkle some super refined wheat flour on the base to prevent the cake from sticking to the bottom.
8. Pour the cake batter into the mould. You can pre-heat oven by switching it on for 30 seconds. Or place it straight right in. Time it atleast for 10 mins on high.
9. Within a few mintues, you will see the dough rise. Once the 10 mintue druation is over, take a fork and pierce the cake. If the fork comes out smoothly without any batter or cake sticking to it, you know your cake is done.
10. Let the cake cool on its own. You will notice, since the dish was greased well, the cake will on its own leave the sides of the dish. This way, your cake will come out smoothly from the dish.
Make bread balls to serve as either a sweet dessert or snack. Serve them as side dishes or appetizers by varying the fillings with savory seasonings and bits of vegetables or meats. The process is quick and easy and can be prepared in a few minutes but tastes like you slaved all day in the kitchen.
Instructions
1. Cut the crusts from a loaf of white or wheat bread. Tear the slices into small pieces and place in large bowl with a cup of milk. Set aside for about 10 minutes to soak. Make sure all the pieces are well soaked to form into balls.
2. Add seasoning to the mixture and any filling that you desire. Use the same basic recipe for both sweet and savory balls. Some filling items are sauteed onion, raisins, cranberries, grated cheese, chopped nuts or small bits of meat. Add one beaten egg and stir.
3. Mix well and take out small amounts of dough, rolling into balls and roll in bread crumbs. When forming the balls, squeeze the excess liquid from the dough. Place them on a dish until you have formed all the balls.
4. Heat a pot of oil to 375 degrees. Drop the balls into the oil and turn periodically to make sure that you brown all sides. Remove from the hot oil and drain on a paper towel. Allow to cool.
5. Sprinkle with a bit of powdered sugar or drizzle with honey if making sweet balls. For savory balls, arrange on a plate with a dipping sauce. BBQ, ranch and sweet-and-sour sauces work well.
Many people think that a quiche is difficult to make so they only eat them in restaurants. Really this ham and swiss cheese quiche is quite easy. You can prepare several at once and store them in the freezer until you are ready to serve them. It's a quick way to have supper made ahead- even a supper that's good enough to serve to guests with a bottle of wine and a fresh salad followed by cut fruit for dessert.
Instructions
1. Chop enough leftover ham to make at least one cup. Also peel and chop one onion. (Of course, if you don't like onions you can leave it out.)
2. Place the pie crust into a pie pan. Pull the crust up over the outer rim of the pie pan and press it down with your thumb so that the edge is fluted.
3. Spread the chopped ham, chopped onion, and 2 cups of shredded Swiss cheese in the bottom of the pie crust so that it is evenly distributed.
4. Crack one egg into a bowl and beat it with the electric mixer until it is a lemon yellow color. Add each egg one at a time and beat until the mixture turns the same lemon yellow. Then pour in 2 cups of heavy cream. Mix until the cream is combined with the eggs. Then stir in 1/4 teaspoon nutmeg, a dash of salt and 3 or 4 drops of hot sauce. Pour this mixture into the pie crust over the cheese, ham, and onions.
5. Bake the quiche in a 325 degree oven for around 40 minutes or until, when you insert a knife into the center of the quiche, it pulls out clean. The top of the quiche and the pie crust edge will be slightly browned. Serve sliced with a salad.
Hoisin sauce is the Chinese equivalent of barbecue sauce, used to flavor grilled and roasted meats. It is a sweet, savory and salty condiment made from fermented soybeans. Hoisin sauce can be difficult to find, but other substitutions will stand in for this complex condiment.
Barbecue Sauce Base Replacement
Make a homemade version of hoisin sauce from bottled barbecue sauce. Opt for a brand without added smoke flavor for the closest substitution for hoisin sauce. Mix 3/4 cup of barbecue sauce with 1/4 cup molasses, 2 1/2 tsp. Chinese five-spice powder and 4 tsp. dark miso. If you have access to the thick, brown, salty yeast extract condiment, use 4 tsp. of that instead of the miso in the recipe. Miso is available in Asian markets in the refrigerated foods section. It is a thick paste made from fermented soybeans and is used as a soup base and condiment. If you cannot find it, use 2 tsp. of soy sauce and 2 tsp. of nutritional yeast or 4 tsp. of soy sauce instead.
Prune-Based Replacement
Make a natural replacement for hoisin in a food processor. Using warm water for the puree will keep the prunes from sticking to the food processor blades. If you do not have dry sherry, use any cooking wine or unsweetened juice. The recipe has been adapted from the Cook's Thesaurus website. Puree together 1 cup warm water, 1/2 cup pitted prunes, 3/4 tbsp. soy sauce, 2 tsp. crushed garlic and 2 tsp. dry sherry.
Sweet Bean Paste
Taiwanese cooks use a sweet fermented soybean paste in recipes called sweet bean paste. This is similar to Chinese brown bean paste. Both of these condiments have a stronger flavor than hoisin. Decrease the amount of sweet bean paste by half, and taste the dish. Add more bean paste in small increments if a stronger flavor is desired.
Chee Hou Sauce
Chee hou sauce is an Asian condiment made from soybeans, ginger and garlic. Aside from the ginger, it has the same ingredients as hoisin sauce. Chee hou sauce has a spicier flavor. Use up to one half the amount of chee hou in your recipe and slowly increase it to taste.
Apple Butter
For the same viscosity and sweetness, replace the hoisin sauce in your recipe with an equal amount of apple butter. This replacement will not be as salty or garlicky. Add garlic powder to taste if you desire a more garlic-flavored dish, and soy sauce to taste for a more salty flavor.
Tags: bean paste, made from, barbecue sauce, Chee sauce, condiment made, condiment made from
Roasting corn is an age-old technique that is making resurgence in the home and restaurant cooking scene. When corn is roasted, it retains its entire flavor, as opposed to letting it seep out the way it does when boiled. The idea seems like a challenge to many, but building a corn roaster to use for yourself is relatively easy and cheap. The next time you decide to have a picnic, use your corn roaster for those fresh ears of corn.
Instructions
1. Prepare your corn. Peel back the husks of each ear of corn, but do don't take them off. Remove the silks from inside each ear of corn. They are inedible. Spread your seasoned butter all over the corn, itself. Salt and pepper are fine to use, but stirring in a little cayenne pepper will give your corn a little kick. Once slathered in the butter, put the husks back up, covering the corn once again. They should look as though no one has ever unhusked them at all. You may do this step as much as several hours ahead of time, letting the corn rest in the refrigerator. Do not let fresh corn sit in a refrigerator overnight, however. It will affect the taste of the finished product.
2. Set up the roaster. Take your cookie sheet and place the cooling rack on top of it in the center. The cooling sheet will act as the holder for your corn, and the cookie sheet will catch the drippings from the butter. Make sure the cooling rack is high enough so the corn will not be resting in the melted butter when it drips off.
3. Seal up the corn. Preheat your oven to 350 degrees Fahrenheit. Place each ear of corn, side by side, on the cooling rack. Wrap the entire cookie sheet in aluminum foil, and place into the oven.
4. Remove and serve the corn. After thirty-five minutes, remove the corn and open the foil on your roaster. Let the corn cool on the cooling rack for at least ten minutes before serving.
Tags: cooling rack, your corn, cookie sheet, each corn, corn roaster
Some baby carrots are just cut-up full-grown carrots. Others are carrots that are harvested early as thinnings. Baby (or cut-up) carrots, like full-size carrots, have a lot of nutritional value.
Calories
Baby carrots are a low-calorie snack. Three ounces supplies just 35 calories, and there's no fat in carrots.
Vitamins
Baby carrots contain Vitamins A and C. Vitamin A is beneficial to eyesight. Vitamin C helps protect the body against infection.
Protein
Baby carrots contain 1 gram of protein per 3-ounce portion. They're not a major protein source.
Carbohydrates
On average, 8 grams of complex carbohydrates are found in a serving of 14 baby carrots. The body uses carboydrates for energy, and complex carbs are the best kind.
Dietary Fibers
Baby carrots contain 2 grams of dietary fiber per 3-ounce serving. Dietary fiber helps regulate the digestive system and may help lower cholesterol in the blood.
Pennsylvania offers many varieties of wine retailers.
There are wine shops and wineries all over the state of Pennsylvania. Both wine shops and wineries sell wine and offer tastings. The staff at wineries, however, are knowledgeable about the wine produced on-site -- and often about other wines produced locally. Wineries offer tastings as well as parties and events throughout the year. Pennsylvania has everything from general wine stores to wineries to quirky boutiques.
Galen Glen Vineyard & Winery
The Galen Glen Vineyard & Winery is in Andreas, Pennsylvania, just minutes from the historic town of Jim Thorpe. A winery represents the best of wine experiences, as it is both a wine producer and a wine vendor. Galen Glen produces and sells a number of both white and red wines, as well as dessert wines and one ice wine. Galen Glen also hosts special events throughout the year. In September, for example, the winery puts on "The Butcher, the Baker and the Winemaker," an event celebrating the fall harvest with tractor and wagon tours along the Lehigh Valley Wine Trail.
Andre's Wine & Cheese Shop
Andre's Wine and Cheese Shop is a store and caf in Doylestown. Andre's sells only wines produced in Pennsylvania, from three wineries: Buckingham Valley Vineyard, Wycombe Vineyards and Crossing Vineyard. On the wine list are five white wines, five red wines, five sweet/semi-sweet wines and one sparkling wine. Prices, as of January 2011, range from $6 to $9 per glass on-site, with bottles to go costing from $14 to $30. Andre's also offers a menu of salads, meat and cheese plates, wraps, fondue, coffee and tea.
Pinot Boutique
Pinot Boutique is located on Market Street, in the center of Philadelphia. An unusual wine store, most of Pinot's products are wine accessories: decanters, T-shirts and tank tops, wine storage cabinets and tote bags. Pinot, however, offers many classes and events in which customers can taste and buy wines. Around Valentine's Day, for example, Pinot offers an instructor-led event called "Love, Wine and Chocolate," in which participants taste pairings of different kinds of wines and chocolates from around the world.
Fine Wine and Good Spirits
Fine Wine and Good Spirits is a wine shop with locations all over Pennsylvania. Stores sell wine from all over the globe: Argentina, South Africa, Australia, Austria, Chile, France, Germany, Italy, New Zealand, Portugal, Spain and the U.S. The store also offers a long list of different wines, from merlots and cabernet sauvignons to bordellos and grenaches. There is also a wine club, which sends members two different bottles of wine every month.
Tags: Galen Glen, also offers, Andre Wine, Andre Wine Cheese, Cheese Shop, events throughout, events throughout year
Rather than becoming infuriated that dandelions are sprouting up all over your garden, you can put this versatile weed to good use. All parts of the plant are edible. Moreover, you can make a delicate herbal tea with the flowers and a stronger, more pungent one with the leaves. These teas are refreshing and might aid digestion.
Instructions
Dandelion Flower Tea
1. Collect a few handfuls of dandelion flowers.
2. Wash the flowers in a colander to remove any debris or small insects.
3. Pull the petals away from the base of the flower and place them in a bowl. Discard the other flower parts.
4. Put a handful of flower petals for each cup of tea in the teapot. Pour boiling water over the top, and let the tea steep for about 3 minutes.
5. Serve with honey to taste.
Dandelion Leaf Tea
6. Collect handfuls of dandelion leaves. Select younger, smaller leaves if possible.
7. Rinse the leaves under running water. Pat them dry with a paper towel. Spread the leaves on a tray and let them dry in a warm room or air cupboard. Turn them occasionally. Store the leaves in a glass jar out of direct sunlight.
8. Add 1 teaspoon of dried leaves for each cup of tea to the teapot. Add mint leaves to the tea if desired.
9. Add boiling water and let the tea steep for 5 minutes.
10. Serve the tea with a slice of lemon or orange.
People with long hair often enjoy wearing their hair down and flowing loosely. But there are times when wearing long hair in an updo is desired, either for a formal occasion or because the hair needs to be out of the way. A bun is one way to wear long hair when it must be pulled back.
Instructions
1. Spritz your hair with a light spray of water to help it brush smoothly. Brush through the hair completely from the roots to the ends to make sure it is tangle-free.
2. Pull the hair into a ponytail and secure it with the elastic band. The height of the ponytail is your choice. It can be high at the crown of the head, in the center back of the head or at the nape of the neck. Each position would make an attractive, yet distinctly different, bun. Make sure the hair is brushed smoothly into the ponytail and that the elastic band is tight.
3. Grasp the hair in the ponytail and twist it. As you twist it, the hair will coil around the elastic band. Wrap it into a tight bun and hold the coiled hair with one hand.
4. Insert bobby pins into the coiled hair. Place the bobby pins or small hair clips every couple of inches around the entire outer edge of the coiled circle of hair to secure the bun.
5. Spray a light mist of hairspray over the bun to tame any loose hairs. Place a hair net over the bun to keep the hair secured neatly, if desired.
6. Clip a hair bow or hair ribbon either on top of the bun or on the underside of the bun for additional decor.
Tags: elastic band, long hair, bobby pins, coiled hair, hair with
Cashew nuts are harvested from the bottom of the fruit.
Since its invention in 1890, peanut butter has become a staple in American households. Cashew butter gained recognition much later, as nut butters became increasingly popular for their nutritional value and health benefits, according to Robin G. Robertson's book "Vegan Planet." Though cashews and peanuts are both categorized as nuts in the English language, there are differences in harvesting, nutritional values and culinary uses.
Cashew Butter
The cashew nut is the kidney-shape seed at the end of cashew apple, a fleshy fruit found in Brazil, Southeast Asia and Africa. The nut is surrounded by a double shell that contains urushiol oil, a caustic substance that is a potential skin irritant. Harvested while the shell is still green, the cashew is sun dried for two or three days to help discharge the poisonous oils. Then they are shelled with gloved hands and soaked in turmeric water as a precaution to further get rid of the toxins. These kernels are dried before they are ground into raw or roasted cashew butter.
Peanut Butter
A member of the legume family, peanuts grow underground, not on the peanut bush. The plant grows best in loose, sandy soil, thus hot dry climates work best, such as the southern parts of the United States, Africa and Australia. When the leaves of the plant grow yellow, the peanut plant is dug up and dried out for a couple of weeks. Then, the peanut pods are removed and the nuts are shelled. The nuts are usually roasted before they are turned into smooth or chunky butter.
Health Benefits
Cashews have the highest carbohydrate content of all the nut butters, according to the book "Whole Food Facts" by Evelyn Roehl. And though it is about 45 percent mono-unsaturated fats, it has been noted for lowering cholesterol. Cashews are also a good source of protein, and they are high in calcium, iron, magnesium, potassium and zinc.
Peanuts also have high levels of mono-unsaturated fats--in fact, higher than cashews at around 50 percent. The nut also has a higher level of protein than cashews, but it has a similar amount of calcium, iron and potassium. One problem with peanuts is that they are more susceptible to a cancer-causing fungus, known as Aflatoxin. The ways peanuts are harvested and stored make them a prime target for this mold.
Culinary Uses
Some of peanut butter's most common uses are as a spread or in baked goods, but it is also used in other cuisines. It is sometimes mixed with other condiments to make glazes or sauces that can help give meats a nutty flavor. The butter is also an essential ingredient in Thai cuisine for dipping sauces and noodle dishes.
Other than cookies, fudge and pastries, the rich consistency of cashew butter makes it a perfect thickening agent for Indian curries and sauces, according to the book "The Indian Cuisine" by Krishna Gopal Dubey. It's often paired with poultry dishes, which work well with the nut's sweet and mild taste. Sauces made with the nut butter can also accompany green vegetables, such as string beans and asparagus.
Tags: according book, before they, butter also, calcium iron, peanut butter, Peanut Butter, than cashews
Whether you cannot ingest flour or if you discovered that you did not have any in the house, you can still make sugar cookies. These are simple and only require a few ingredients you likely already have on hand. The trick is in the baking. You will need to watch these when they are in the oven carefully since they will burn quickly. These cookies will crumble when you first take them out of the oven, but they harden as they cool. Try these cookies with a large glass of milk or a cup of strong tea. They are very sweet and pair well with other assertive flavors.
Instructions
1. Preheat the oven to 350 degrees F.
2. Combine the shortening, sugar and egg in a bowl. Mix with an electric mixer until well combined.
3. Freeze the dough for at least 20 to 30 minutes or chill in the refrigerator overnight.
4. Line the cookie sheets with parchment paper.
5. Remove the cookie dough from the freezer. Dish out the dough onto the parchment paper in rounded spoonfuls. If you are using two spoons, scoop the dough with one spoon and push it off with the other spoon to keep your hands clean.
6. Turn the oven down to 300 degrees F.
7. Put the cookie sheet into the oven and bake for 7 to 9 minutes. Turn the cookie sheet 180 degrees in the oven halfway through cooking. Begin to check the cookies after 7 minutes.
8. Remove the cookies from the oven when the edges start to brown.
9. Let the cookies sit on the pan for 1 minute before removing to the baker's cooling rack to cool completely.
If you have a busy day ahead of you, consider preparing a crock pot of chili before leaving in the morning so your family can have a warm, filling meal that night. Slow cooking foods allow seasonings and spices to meld, resulting in tastier and more flavorful dishes. Enhance the chili with your favorite flavors, such as garlic and peppers, to make a meal you'll be rushing home to enjoy at the end of the day.
Instructions
1. Brown 2 lbs. of ground beef in a skillet over medium heat. Drain the beef and pour it into a 5-qt. crock pot.
2. Add 2 drained cans of kidney beans, one 15-oz. can of tomato sauce, one can of chopped green chilies, three chopped tomatoes, one chopped onion, one chopped green pepper, three minced cloves of garlic, 2 tbsp. of chili powder and salt and ground pepper to taste.
3. Stir the ingredients well. Place the lid on the crock pot. Cook the chili on "low" for eight to 10 hours, or "high" for four hours.
4. Serve the chili with shredded cheddar cheese, sour cream and saltine crackers or tortilla chips.
Tags: chili with, chili with shredded, chopped green, with shredded
Cabbage rolls are not only easy to make, they are also quick and inexpensive. Use these simple steps to make a great meal that the whole family will love
Instructions
1. Preheat your oven to 350 degress.
2. Pull apart the cabbage leaves and wash them quickly in cold water. Fill a large pot with water and bring to a boil. Boil the cabbage leaves until tender, about 5 minutes.
3. Lay the cabbage leaves out on paper towels to dry.
4. Mince the onion very fine and simmer it slowly in a pan with a bit of olive oil. When the oil runs out, add water gradually and keep stirring until the onions become soft.
5. Combine the following ingredients in a large bowl,: ground beef and pork, cooked rice, parmesan cheese, the egg, breadcrumbs, parsley, salt and pepper (to taste).
6. Add the cooked onion.
7. Mix very well.
8. Take a scoop of the meat mixture and put it onto the cabbage leaves that are laid out.
9. Roll the leaf up until the meat is totally covered. Repeat until all the meat is used or you run out of cabbage leaves.
10. Oil your pan lightly and place all the rolls cabbage seam down. Try to do only one layer of rolls per pan.
11. Add your tomato sauce, along with the chicken broth and about ¼ cup of water, making sure that all the rolls get covered.
12. Bake for 1 hour at 350 degrees, checking every so often to be sure that there is enough water so that they do not burn. If there is not, add a bit of water or chicken broth at a time.
Chicken salad is made primarily of chopped chicken, mayonnaise or some other binding ingredient, and various additions such as celery and nuts. There are numerous variations of traditional chicken salad, but most recipes have these basic ingredients in common. This recipe yields approximately two servings of chicken salad, but it can be easily doubled or tripled to make a larger batch.
Instructions
1. Cook two boneless, skinless chicken breasts using any method you desire. Chop the cooked chicken into small one to two inch strips. You should have around two cups of chicken to add to the salad. Reserve any leftover chicken for other recipes or discard.
2. Combine the chopped chicken with one tbsp. lemon juice, ¼ tsp. black pepper, ¼ tsp. salt, and ½ tsp, olive oil in a large mixing bowl. Toss the chicken to coat thoroughly.
3. Add ½ cup toasted almonds to the chicken mixture and toss again. Cover the bowl and refrigerate for at least 15 minutes to chill the ingredients. Chop one stalk of celery and ¼ cup fresh parsley.
4. Remove the bowl from the refrigerator. Add the chopped celery and parsley, ½ cup of cold mayonnaise and two tbsp. mustard. Stir the chicken salad well to combine all ingredients.
5. Add additional salt and pepper to taste, if desired. Place a large romaine lettuce leaf on each serving plate and divide the chicken salad equally between them. Serve immediately. Alternatively, you can store the bowl of chicken salad covered in the refrigerator for up to three days.
A deliciously simple vegetable, this little stalk can be an amazing conduit for the most decadent appetizers. Add a little spice to your next party with this twist on classic stuffed celery. This is an appetizing snack and not labor intensive. Furthermore, it’s a vegetable and any time you can pass off a vegetable as fun food you’re ahead of the game.
Instructions
1. Tear apart your celery stalks and wash them. Decide how long you want your celery sticks so to be and cut them accordingly. Leaving the leafy part at the end of the stalk intact looks pretty.
2. Mix together a container of soft cream cheese, a tablespoon or so of Worcestershire sauce (you can add more if you don’t think the taste is zesty enough) and a sprinkling of onion salt. Again, you can add more if you think it needs it.
3. Stir the contents together and then spoon it onto the celery stalks.
4. Garnish the stalks with paprika. Arranged the stalks on a decorative platter and serve.
The rich tradition of Mariachi, Banda, Nortena and Ranchera sounds are a rich treasure from the Mexican culture. Many common and not-so-common instruments are used by the bands and groups that perform traditional and modern Mexican music.
Maracas
Maracas are a percussion instrument that are used in Salsa music. They are made of the fruit of the higuera tree. The round and small fruit is first dried. Through two drilled holes, small pebbles are inserted and a handle is attached. The amount of pebbles in a maraca is traditionally an uneven number to create a distinct sound.
Guiro
A guiro is a dried gourd with ridges on the surface of the shell to provide a rough place to rake a wooden stick across. Dating to pre-Columbian times, this percussion instrument is still used by Salsa bands today. Some guiros can be produced by metal, plastic or fiberglass.This instrument is also known as a calabazo, guayo, ralladera or rascador.
Harp
The Vera Cruz harp is typical of other harps used in Mexico and South America and came to Mexico from Spain in the 1500s. Their strings are low tension and made of nylon. The fingernails are used to pluck the strings. A rapid movement called a tremolo creates a sound that resembles that of a mandolin.
Vihuela
This five-stringed guitar is an essential part of a Mariachi band. It provides the rhythm in a high-pitched sound. The guitarron provides the low notes. Some consider the vihuela to be a lute. The Spanish in the 15th and 16th centuries brought the instrument to the Americas.
Violin
The violin usually leads the melody in a Mariachi band. Since the development of the Son in Jalisco in the 1700s, the violinist has proudly taken his place in the Mariachi band dressed in his charro suit as a symbol of national pride. Most Mariachi bands have at least two violins. Popular throughout Europe, the violin came over with the Spanish in the 15th century and has been a part of Mexican music ever since.
My mother makes a Lemon Meringue Pie every November for my sister. Her birthday is right around Thanksgiving. My sister is 40, so mom has the "no shrinking" down to a science.
Instructions
Stop the Shrinkage
1. Prepare your favorite lemon meringue pie recipe. Bake the filling FIRST.
2. When whipping the egg whites, meringue, add a small of cornstarch, a 1/2 teaspoon to two beaten egg whites. Dissolve the cornstarch first in warm water. The cornstarch helps to thicken and stabilize the meringue so that it seals well. Cornstarch also helps to keep the meringue firm.
Also, undissolved sugar will make a meringue pie weep or shrink. A finer granulated sugar should be used or see that all the sugar is dissolved when beating the egg whites.
3. Spread the meringue mixture thickly and evenly over the hot filling to the edge of the crust, even over the edge, you can always wipe off the pie dish before putting it in the oven. This seals the filling into the pie and keeps the meringue from SHRINKING!!
4. Place pie bake in the oven. Make sure the oven isn't too hot. The meringue will brown in an oven that is 260°F to 300°F just fine.
When you go out to a bar, it's important to not only watch what you drink, but also to watch how you drink it. By developing your own drinking pace, you can stop yourself from getting drunk and feeling sick.
Instructions
1. Order drinks that you can nurse. Shots are meant to be consumed quickly, so you don't have anything in your hand five minutes after you started drinking.
2. Buy drinks with food. If you go out to dinner, you can order one drink per course. The food will help soak up the alcohol in your bloodstream.
3. Drink a glass of water in between alcoholic drinks. As long as you don't drink the water quickly, this may prevent you from ordering too many drinks in a row. This method will also keep you hydrated, a necessary condition to stop hangovers the next morning.
4. Keep pace with your slowest drinking buddy. When he takes a sip, you take a sip. This can prevent you from consuming your drink too quickly and help you focus on good conversation instead.
5. Ask someone at your table to order rounds rather than having individuals order drinks as they please. If everyone orders drinks at the same time, it will force everyone to wait until the slowest drinker finishes. This can take up to one hour, which is the time that it takes for most people to metabolize alcohol and keep themselves from getting drunk.
6. Set your drink down between individual sips and take your hand off the glass. This will add time between the completion of drinks, allowing you to nurse and enjoy your drink rather than worrying about what you're going to order next.
7. Play bar games between drinks. A round of darts or pool can help your friends focus on something else rather than ordering another round of pints.
Tags: rather than, your drink, from getting, from getting drunk, getting drunk
When you bag a deer during deer season, you have two choices. You either take the deer to a meat processing facility, or butcher the deer yourself. A meat processing plant can charge up to a dollar a pound for butchering the deer into steaks, hamburger and sausage. You can do the same job in several hours and be assured that the deer you process is the deer you shot in the field.
Instructions
1. Field dress the deer immediately after the kill. Make sure to let the deer bleed out before moving the carcass. Cut off the deer’s head in the field and either toss it with the rest of the offal or save it for mounting.
2. Skin the deer. This task can be accomplished by using rope to hang the deer from a high tree limb to make the carcass more accessible . Use a sharp knife to separate the hide from the meat of the deer. Set aside the hide for tanning if desired.
3. Cut the deer into manageable pieces. Remove the legs at the hips, and cut off the hooves with the meat saw. Remove the backstrap and cut the ribs away from the backbone. Remove the flank steaks from the ribs if desired.
4. Chill the deer pieces. The chilling process makes the butchering easier, as the meat can be handled without as much slippage as it is when still warm.
5. Use a sharp knife to remove the meat from the bones. The hams on the hindquarters make terrific venison steaks. Cut the largest sections of meat from the bones, and then slice as desired. Front quarters make good sized roasts and can be cut away from the bone or the bone can be left. Use the meat saw to cut the bone in roasts into the appropriate sizes.
6. Remove any remaining meat. This can be cut up into stew meat or ground into hamburger or sausage meat with a meat grinder.
7. Wrap the processed venison in butcher paper or in freezer storage bags, and freeze immediately for future use.
Tags: away from, deer into, from bones, hamburger sausage, meat from, meat from bones, meat processing
Dried mushrooms will absorb the flavor of the rehydrating liquid.
Wild mushrooms are a flavorful addition to many dishes. However, sometimes those mushrooms aren't available or are out of season. Dried mushrooms, although pricey, can be an alternative to unavailable fresh wild mushrooms. An ounce or so of dried mushrooms added to fresh domestic mushrooms can add the right amount of flavor without breaking the bank.
Rehydration is also the time to add some additional depth and flavor by using something such as Cognac, port, red or white wine. You can also use chicken or vegetable stock. Anything you soak the mushrooms in will leave behind a bit of its flavor.
Instructions
1. Sort through the mushrooms, looking carefully for any foreign objects, twigs or anything not a mushroom.
2. Rinse well under cold water in a colander. Remove any grit, dust or growing medium that may be on the mushrooms. Pay particular attention to the gills underneath the caps.
3. Soak the mushrooms for up to six hours in the liquid of your choice. Place the bowl with the mushrooms and soaking liquid in the refrigerator. You may need to put a plate or saucer on top of the mushrooms to keep them under the liquid, as they may float.
A steaming cup of hot chocolate is a favorite winter comfort drink for adults and children alike, but you don't have to use regular chocolate to make it. If you prefer the mellow, creamy flavor of white chocolate, you will love hot chocolate made from a luscious mixture of white chocolate chips and cream.
Instructions
White Hot Chocolate
1. Combine white chocolate chips and heavy cream in a medium saucepan and heat on low until the white chocolate chips have melted.
2. Stir in the half-and-half and vanilla extract.
3. Leave on low heat, stirring occasionally until the mixture is heated through.
4. Serve in heavy mugs and top with whipped cream.
Spiced White Hot Chocolate
5. Mix ? cup of half and half, white chocolate chips, cinnamon stick and nutmeg in a saucepan. Stir over low heat until the white chocolate chips are completely melted. Discard the cinnamon stick.
6. Add the remaining half-and-half and stir until heated through.
7. Remove from the heat and add almond extract.
8. Ladle the mixture into heavy mugs and garnish with a sprinkle of cinnamon.
Tags: chocolate chips, white chocolate chips, white chocolate, cinnamon stick, heat until, heat until white, heated through
is critical for many recipes used in everyday cooking like omelets, pizza and spaghetti sauce. Once fresh parsley wilts and yellows, the flavor changes dramatically. The flavor of old parsley may become bland, bitter or grassy tasting. Keeping your fresh cut parsley at optimum freshness takes only a couple steps. You can extend the shelf life of your fresh cut parsley for an additional one to two weeks.
Instructions
1. Purchase only fresh cut parsley at the supermarket. Make sure each leaf is bright green and the stems are not wilted. Any signs of yellowing may indicate the parsley is old and may be fresh.
2. Remove the parsley from the plastic bag it came in. Rinse the parsley under cold water.
3. Place the wet parsley on a paper towel.
4. Wrap the parsley in the paper towel and place in a sealable plastic bag.
5. Seal the bag and place in the vegetable bin.
6. Make sure your fridge's temperature is set to 38 to 41 degrees. Parsley will wilt in warmer temperatures.
7. Check the paper towel each day for moistness. Parsley kept in moist paper towels will last an extra week. Add water if the paper towel becomes too dry.
Tags: fresh parsley, paper towel, Make sure, parsley paper, parsley paper towel, your fresh, your fresh parsley
Dry wines are those that have little to no sugar content. A number of popular wines are considered "dry" wines. This is determined primarily by its taste, not the body or color of the wine.
Types
Dry wines run the gamut through all the major types of wines, including red, white and rose.
Classifications
Many popular dry wines include Bordeaux, Burgundies, Cabernet Sauvignons, Chardonnays, Merlots, Pinot Noirs and Sauvignon Blancs.
Food
Dry wines are popularly referred to as table wines. The reason behind this is that dry wines go well with most foods.
Sugar Content
Although dry wines taste less sweet than other wines, there can still be trace amounts of sugar once the wine has finished fermenting.
Alcohol
Because the sugar in a dry wine has been allowed to ferment along with the yeast, it turns into alcohol.
Serving Dry Wine
Because there are so many types of dry wines, it is best to taste a wine along with a main dish before serving to find what suits the meal best.
Like many good things in life, red wine can be expensive. That doesn't mean that the cheaper brands of wine are not to be enjoyed. The proper glass will increase your pleasure, regardless of the red wine's inherent value. The shape and material of the wine glass can affect the taste, smell and overall life of the wine it contains. The way in which a wine looks is just as important as its taste, and you should choose a glass that is aesthetically attractive to you.
Instructions
Instructions
1. Decide which wine you will be serving. This determines exactly what type of glass you will need. A full-bodied cabernet sauvignon requires a different glass than a light and fruity alternative.
2. Smell your wine. This is a quick way to determine what you will need. A wine with a faint aroma is best served in a thin, narrow glass. This channels the smell into a more concentrated area. If the wine has a strong aroma, then a more bulbous glass would serve to release the smell.
3. Choosing glass against crystal is a matter of personal preference and budget. It does little to the taste of the wine. Modern glass-cutting methods make it is possible to buy imitation crystal, so anyone can enjoy either variety.
4. Select a wine glass that will be able to stand up to the use you will demand of it. If you are going to be using it every night, then select one that is sturdy enough to take a few knocks and bumps.
5. Consider buying a matching or complementary decanter. Some red wines taste better if they have been decanted into a container beforehand. Even if you do not strictly need to decant the wine, it can add a touch of elegance to your dinner party.
Tags: glass that, glass will, life wine, which wine, will need, wine glass
Many of us are looking for desserts without animals products, for health reasons, for ethical reasons, or both. This is a spectacular dessert that will wow your friends and family and it's actually easier to put together than a "real" cheesecake. Give it a try and open up your world to animal-free cooking. Even if you only eat that way sometimes, you'll be healthier. Read on to learn make tofu cheesecake.
Instructions
Making the Crust
1. Preheat oven to 350 degrees F.
2. Brush the entire inside of the Springform pan with 2 tbsp. of margarine.
3. Combine cookie crumbs, 1/3 cup sugar, almond extract, toasted almonds and melted margarine in a food processor. Pulse until thoroughly blended.
4. Press crumb mixture evenly over inside bottom and sides of Springform pan.
5. Bake for 10 minutes, then set aside and allow to cool.
Make the Filling
6. Combine silken tofu, 2/3 cup sugar, salt, lemon juice, lemon zest, almond extract, cornstarch, tofu sour cream, tofu cream cheese and soy milk in mixer bowl.
7. Beat on low speed until ingredients are combined, then increase speed to medium for 15 seconds.
8. Wrap aluminum foil around entire outside of Springform pan so that no water can leak into the pan from the bottom. Place foil-wrapped Springform pan into 9 by 13 inch pan.
9. Place pans on middle rack of oven. Pour filling into Springform pan. Pour boiling water into the outer pan until it reaches halfway up the sides of the cheesecake.
10. Bake for 45 minutes, or until center jiggles only slightly if pan is touched. The timing can vary depending upon how much moisture there is in the tofu.
11. Remove cheesecake pan from larger pan and allow to cool on counter for one hour, then discard foil and place in refrigerator to chill thoroughly.
12. Combine fruit and sugar and let them sit while the cheesecake cools.
Serving the Cheesecake
13. Use thin knife to carefully loosen crust from sides of pan, then unlock spring and remove sides of pan.
14. Use sharp knife dipped in very hot water to cut slices. Dip and dry knife between each cut.
Apples begin to brown soon after you slice them open.
A perfect fruit salad is not only flavorful, but vividly colorful. From the red strawberries and purple grapes to orange cantaloupe chunks and green kiwis, all the colors should be vivid and appealing. Nothing makes a fruit salad -- or any other fruit arrangement -- look old and stale like a sudden, startlingly ugly blotch of brown. Left to their own devices, apples begin to turn brown very soon after you expose their delicate flesh to the air. There is good news, however: With a little bit of care, you can dramatically slow the browning of an apple and keep its slices looking fresh for hours.
Instructions
1. Mix ¼ cup lemon juice or cider vinegar with 1 qt. of cold water in a large bowl.
2. Cut or slice the apples into your desired shape and size, then put the pieces into the bowl containing the liquid mixture. The pieces of apple should be completely submerged; if they are not, make more of the mixture and add it to the bowl until they are.
3. Soak the apples in the liquid until just before you are ready to use them. Drain the apples thoroughly in a colander, then pat each piece dry gently with a clean kitchen towel. Serve or use as normal.
Preserve your harvest by making homemade tomato paste.
Tomato plants can easily provide you with many more tomatoes than you can eat. In order to put the tomatoes to good use instead of wasting them, you have many options including canning and freezing them, making tomato sauce and your own homemade tomato paste. Tomato paste is a pantry staple that is versatile and can be used in a variety of recipes.
Instructions
1. Fill one pot with water and heat to a rolling boil on the stove. Arrange nearby a trash can, bowl of ice water and an empty pot.
2. Plunge each tomato into the boiling water for about 20 seconds, then immediately drop it into the ice water. This will cause the peel to crack and help it slide right off. The tomato will not be hot after the ice water bath, so pick it up and remove the peeling. Place the peels in the trash can. Use the knife to core the tomato and remove the seeds, then place the tomato in the empty pot. Repeat this process until the pot is full of peeled and cored tomatoes.
3. Sprinkle the tomatoes with 3 to 4 tsp. of salt and cover. Place on a burner to simmer for about two hours. You will have to stir often during this time as tomatoes tend to stick, scorch and burn.
4. After two hours, dump the tomatoes into a strainer to allow the juices to drain off. Place the tomatoes back into the pot and use a hand-held potato masher to mash the large pieces of soft-cooked tomato. Keep the stove on simmer and allow the tomatoes to cook and thicken uncovered for two more hours. Check the tomatoes regularly and use your masher to stir them and break down the large pieces.
5. Turn off the stove and let the tomato paste cool before dividing it into freezer bags. You can use individual zip-top sandwich bags to freeze portions that you will use to cook with.
With dark green leaves, arugula is packed with vitamin A, vitamin C, folic acid and calcium. Like broccoli, cabbage and cauliflower, it gets detoxifying enzymes in the body going, which ward off cancer and other diseases. Arugula has a peppery flavor so it's best to combine it with milder ingredients in a salad.
Instructions
1. Combine the lemon juice, vinegar and honey in a small bowl. Whisk until the honey dissolves.
2. Add the olive oil, oregano, salt and pepper and mix vigorously. Taste the dressing. Add more vinegar if it's too sweet, more honey if it's too sour. Place it in the refrigerator to let the flavors mix.
3. Separate the arugula leaves and wash carefully under running water. Dry in a salad spinner or between paper towels.
4. Chop the arugula into thin strips or tear into small pieces into a large salad bowl. It's a good idea to taste it to see if you like the flavor.
5. Wash the porcini mushrooms well in running water. Chop into thin slices and add to the arugula. Make sure the pieces aren't too big so they soak up the dressing well.
6. Pit the olives if necessary and slice into halves. Top the arugula and mushrooms with them.
7. Remove the salad dressing from the refrigerator and give it a good whisk. Toss the arugula, mushrooms and olives in the dressing.
8. Top the salad with parmesan cheese before serving.
Propane-fueled camp stoves produce evenly distributed heat that's ideal for a Dutch oven.
Dutch ovens respond well to several heat sources, including open campfires, fire pits and camp stoves. The temperature control of a propane-fueled camp stove makes it an efficient and reliable heat source for a Dutch oven, and facilitates several cooking methods. When a Dutch oven is placed on a camp stove, heat emanates from the bottom, making it suitable for frying, poaching and roasting. In principle, using a camp stove to cook with a Dutch oven is the same as using a stove top, but variables inherent to outdoor cooking, such as altitude and weather conditions, may necessitate longer cooking times.
Instructions
1. Acquire a stove Dutch oven. The legs of a traditional camp Dutch oven, which is placed directly on charcoal briquettes, may slip into the space between the grates on a camp stove and prove unstable.
2. Set the camp stove to the medium setting and place the Dutch oven over the heat. If using a charcoal-powered camp stove, ignite 20 to 25 charcoal briquettes using a chimney starter. Lighter fluid or other accelerants can introduce a chemical element to the food's flavor profile. The density of the Dutch oven's wall allows it to retain and distribute heat well, and necessitates a minimum of 30 minutes of preheating.
3. Prepare all ingredients in a manner that facilitates Dutch oven cooking. For instance, the size of a Dutch oven may necessitate trimming or segmenting food items to fit. A pork loin or beef roast, depending on its size, may need to be halved or quartered before it fits in the Dutch oven; other items, such as ingredients for a stew or soup, should not exceed 3/4 of the Dutch oven's volume.
4. Remove the Dutch oven's lid using the lid lifter and place it on the lid stand. Add the food items to the Dutch oven per the recipe or preparation instructions. Some foods, such as beef roast, respond best to a moist-heat cooking method, and require the addition of water to create steam. Other products, such as steaks, need the addition of a fat, such as vegetable oil, to prevent sticking and properly sear. Replace the lid.
5. Check the doneness of your food. Some foods, such as eggs or dough-based items like breads, can be visually gauged for doneness. Other items, however, such as proteins, necessitate the use of a probe thermometer. Check the doneness of meat by inserting the probe thermometer in its center. Cook whole beef and steaks to 145 degrees F, allow poultry to reach 165 degrees F and cook pork products to 160 degrees F. Remove food when it's cooked through.
6. Turn the heat off on the camp stove. Allow the Dutch oven to cool on the camp stove with the lid removed. Don't attempt to move the Dutch oven for a minimum of 30 minutes after extinguishing the heat source. Always wear heat-resistant gloves when handling a heated Dutch oven.