Breakfast is the most important meal of the day. It provides the energy needed after a long night of fasting while sleeping. But mornings can be hectic just trying to get ready and out the door on time. Try some effortless make-ahead breakfast recipes and you will have a satisfied stomach that's on time for work or school.
Instructions
Make-ahead burrito
1. Gather eggs or egg substitute, fat-free American cheese, vegetarian 'sausage' patty and low-fat tortillas. Scramble the desired amount of eggs in a skillet.
2. Lay one tortilla on a plate. Place the scrambled eggs on one half of the tortilla.
3. Cook the sausage in the microwave according to package instructions. Cut it into bite-size pieces and lay it on top of the eggs.
4. Top it all off with a piece of fat-free American cheese ripped into pieces. Fold the tortilla up burrito style. Lay it open flap down on the plate and put in the refrigerator.
5. In the morning, place plate and burrito in microwave. Heat for 20 to 30 seconds.
Cinnamon French toast sticks
6. Cut pieces of light bread into four pieces per slice. Mix 1/3 cup egg substitute, 1/2 to 1 tsp. sugar substitute, 1 tsp. cinnamon and 1/4 tsp. vanilla extract in an air-tight container.
7. Seal the container and put in fridge for overnight storage. Put cut up bread into a plastic zippered bag.
8. In the morning, heat up a skillet coated with non-stick spray. Pour egg contents into shallow dish.
9. Dunk pieces of bread into egg and then put into skillet. Cook both sides until brown.
Tags: bread into, American cheese, fat-free American, fat-free American cheese
Whether you live in metro Detroit or you're an out-of-towner, the Motor City has great seafood restaurants that everyone will enjoy. The seafood restaurants of the Detroit metro area boast a variety of menus, serving up favorite recipes from the East Coast and New Orleans with a Great Lakes flair.
Tom's Oyster Bar
Tom's Oyster Bar has four locations in southeastern Michigan, including two in metro Detroit. Tom's is known for fresh oysters, but it has a full menu of appetizers, soups, salads and entrees. If you're not a fan of raw oysters, try Oysters Rockefeller: four cooked oysters with bacon, spinach, Pernod and Asiago cheese on top. Tom's has a great selection of seafood, including fish from the Great Lakes, as well as meats, pastas and sushi.
Tom's Oyster Bar - Detroit
519 E Jefferson Ave
Detroit, MI 48226
313-964-4010
tomsoysterbar.com
Tom's Oyster Bar - Royal Oak
318 S. Main St.
Royal Oak, MI 48067
248-541-1186
tomsoysterbar.com
Detroit Fish Market
Located in the heart of Detroit, the Detroit Fish Market specializes in great seafood, drinks, wines and service. The Fish Market offers different Great Lakes choices for your entree, including Lake Erie walleye and Lake Superior whitefish. In addition, there are traditional seafood favorites like Alaskan king crab legs, catfish fingers and lobster bisque, and specialties like Maine sea scallops and seared Alaskan halibut.
Detroit Fish Market
1435 Randolph Street
Detroit, MI 48226
313-963-3003
detroitfishmarket.com
Lily's Seafood
Lily's Seafood isn't just a seafood restaurant, it's also a brewery. Located in downtown Royal Oak, Lily's is famous for its Creole soup, crabby pork chops and Alexander's fish fry with sweet potato fries. Check out great deals like Half Day Happy Hour on Saturdays, and kids (12 and under) eat free on Tuesday evenings. Enjoy the seafood as well as the beer; Lily's brews up Lily's Light Pilsner, Whitefish Bay Wheat, Reggie's French River Red, American Amber Ale, Strange Stout and even root beer.
Lily's Seafood
410 South Washington Avenue
Royal Oak, MI 48067
248-591-5459
lilysseafood.com
Tags: Fish Market, Detroit Fish, Detroit Fish Market, Great Lakes, Lily Seafood
Blue cheese is often used to accent sweet foods and wines.
Blue cheese, also referred to as bleu cheese, is a flavorful variety of cheese whose origins go back centuries. Known for its sharp taste and distinct aroma, blue cheese is a favorite garnish of cooks when powerful flavor is called for. Blue cheese is produced from milk, which is carefully aged to encourage texture and the formation of flavorful mold. A range of blue cheeses is produced around the world; types vary based on flavor intensity, consistency and production methods.
Roquefort
This creamy blue cheese was a favorite of Emperor Charlemagne. The first reference to it appears in A.D. 79, when the historian Pliny the Elder admired its scent enough to record in his writings. Produced from the milk of red Lacaune ewes, Roquefort comes only from the Aveyron department of France. It has a unique aging process, which includes storage in caves near Roquefort-sur-Soulzon. This rich cheese is recommended with figs and nuts, or with wines such as Sauternes.
Gorgonzola
Named after the Northern Italian village where it was invented, Gorgonzola dates to at least the 11th century. It comes in two varieties, Gorgonzola Picante and Gorgonzola Dolce. Picante is aged for one year and has a sharp taste and crumbly consistency. Dolce is aged for 3 to 5 months to maintain a sweet flavor and creamy body. Gorgonzola can be legally produced only in the Italian regions of Novara, Vercelli, Cuneo, Casale Monferrato and Lombardy. Gorgonzola is recommended as an accompaniment to port wine.
Stilton
Stilton's origins lie in 18th century England, and today it continues to be produced in in Derbyshire, Nottinghamshire and Leicestershire. Stilton is made from local pasteurized milk, which is aged for nine weeks and pressed into cylindrical molds. Stilton is crumbly and maintains an acidic taste that is recommended as an accent to salads and entrees. Shiraz, port, oloroso sherry and dessert or pudding wines are also recommended companions.
Cashel Blue
One of the newest blue cheeses is Ireland's Cashel Blue, also refereed to as Cashel Bleu. First appearing on the market in 1984, Cashel Blue is the country's first major blue cheese. The cheese is made by hand in County Tipperary, using the milk of local pedigree Holstein-Friesian cows. Cashel Blue is best served at room temperature and goes well with water biscuits and walnut bread. The cheese complements sweet, fruity wines as well as spirits such as whiskey.
Danablu
Denmark's most famous contribution to blue cheeses is Danablu. Invented at the turn of the 20th century by Marius Boel, Danablu is a crafted today by four Danish companies. The cheese is aged for five to six weeks and after aging displays a blue-green marbling. Danablu has a creamy consistency and sharp, piquant flavor. The cheese is recommended with dark breads, red wines and fruit.
Tags: Cashel Blue, Blue cheese, blue cheese, blue cheese favorite, blue cheeses, cheese favorite
There are many misconceptions about aging wines. In general, reds, because of the tannins in the wine, which preserve it, can be aged for up to 30 years. However, not all reds are meant to be kept for many years, and most should be drunk within a few years of production. Most whites, because of the lack of tannins, are consumed at an earlier age than reds, but some can still be aged, or cellared, for up to 10 years or more. How well a wine ages depends on cellar conditions, the type of grapes used, amount of tannins and acid content and the size of the bottle. Usually, price is a good gauge, the more expensive, the longer it can age. Eventually though, you must drink a wine or it will be "over the hill."
Cabernet Sauvignon
Cabernet Sauvignon is the most widely planted of the red grapes and is used in all the wine regions, especially the famous ones like Bordeaux, Medoc, California and Chile. The wines made from these grapes tend to be the ones aged the longest because they are rich in tannins and acid. Bottles under $12 should generally be drunk within a year of production. Bottles between $12 and $25 can be cellared for up to seven years, but you can also drink them soon after production. Bottles over $25 improve with age and can be stored for longer, from 15 to 30 years, because they are richer in tannins.
Merlot
Merlot, a close cousin of Cabernet Sauvignon, matures more quickly, and should be drunk closer to the vintage year than cabs. Bottles under $12 should be drunk within a year of production. Bottles between $12 and $25 can be cellared for three to four years, and bottles over $25 can be cellared for 5 to 12 years. Some will last longer, but the only way to know is to try them.
Pinot Noir
Pinot noir is softer, with less tannins and acid than cabernet and merlot, which means it will not last as long and should be drunk sooner after production. Bottles under $15 should be opened and consumed within a year of production, while bottles between $15 and $25 can be drunk shortly after production, or cellared for two to four years, which can increase their complexity. Bottles over $25 generally peak at eight years, but the Gran Crus of Bordeaux can last longer.
Shiraz
Shiraz, the most grown grape in Australia is also widely planted in the Rhone Valley of France, where it is called Syrah. Shiraz, because it can become very ripe and, therefore, very rich and flavorful, makes wines that are good immediately, but also wines that can be cellared for years. Bottles under $12 should be drunk within two years. Bottles between $12 and $25 will improve with three to five years of cellaring, and bottles over $25, especially from Australia, can last for over ten years.
Whites
Chardonnays are not very acidic and, therefore, do not age very well. Those under $12 should be drunk immediately. Bottles between $12 and $25 can be cellared for three to five years, and those over $25, for about four to eight years. Chenin Blancs are more acidic and can be cellared for longer than Chardonnays. For those under $12, drink between three to five years after production and those between $12 and $25, drink within five years. Rieslings under $12 should be drunk within three to four years, while those between $12 and $25 can last six to eight years. The very good German Rieslings over $25 can age well for decades, if stored properly.
Tags: should drunk, under should, drunk within, after production, Bottles between, Bottles under
Buying a package of already cut chicken is easy, but it is cheaper to cut a whole chicken into pieces. You can store whatever you don't need in the freezer for future use or use portions to make soup.
Instructions
1. Buy a fresh whole chicken. Make sure that the kitchen and all utensils that will be used are clean.
2. Place the chicken on a cutting board and retrieve a sharp thick bladed knife from the knife block. Remove the wingtips first followed closely by the tailpiece.
3. Divide the chicken in two. To accomplish this place the chicken breast side down. Slice up the spine. Turn the chicken back upright so that the neck is pushed into the cutting board.
4. Cut along the spine and this will open the chicken up. Picture an open book and open the chicken as such. This allows for the central core of the chicken to be removed.
5. Cutting through the center of the chicken creates two halves. Remove the neck out of the first half by pressing down on the back of the blade of the knife.
6. Quartering the chicken comes next. Take the 2 halves and cut on a diagonal line. This will separate the thigh from the breast.
7. Place the chicken on its back and begin cutting the inside of the wing just over the wing. While cutting pull the wing away from the body and cut between the skin and the joint. Be sure to do this with both wings. This will separate the wings from the breast.
8. Create two additional pieces by cutting the breast in two. To accomplish this cut downward along the breastbone. Be sure to apply strong but steady pressure to the knife as you continue cutting.
9. Cutting through the knee joints while bending the legs back-and-forth will create drumsticks and upper thighs.
Tags: accomplish this, chicken back, cutting board, Cutting through, from breast, open chicken
Carrots and zucchini can make a surprisingly light, fluffy bread since they do a great job of adding moisture. If you peel the zucchini, people will hardly even notice the green specks. (If they do, assure them the bread is not moldy.) This recipe works best with a bread machine, since the machine does a great job of getting the dough really smooth. You can also make just the dough in a bread machine, then put the dough in a bread pan or shape it into rolls and bake it in the oven.
Instructions
Make Carrot Zucchini Bread
1. Pour 3/4 cup of warm water in the bread machine pan.
2. Add 1 Tablespoon of sugar. You can substitute honey or pure maple syrup if you don’t want to use refined sweeteners.
3. Add 1 1/2 Tablespoons of canola oil. You can substitute vegetable or olive oil if you prefer.
4. Peel the zucchini and carrot using a vegetable peeler or scrape them with a paring knife. Cut off and discard one end of the carrot and zucchini.
5. Grate the carrot and zucchini. If the grater has several hole sizes, use the large holes. Discard the ends of the carrot and zucchini.
6. Add the peeled and grated vegetables to the bread machine pan.
7. Add 1 teaspoon of salt and 3 1/2 cups of flour to the bread machine pan.
8. Create a small hollow in the top of the flour. Add 2 teaspoons of yeast.
9. Place the bread pan in the bread machine and set it to mix and bake the bread. Or, if you use the dough setting, place the dough in a bread pan, or shape it into rolls and place it on a baking sheet, then let it rise for another hour. Bake at 350 degrees until the bread is lightly golden and smells done.
10. Allow the bread to cool (a cooling rack works best) before slicing and serving it.
Scientists have long speculated that red wine might be the key to good health for people in wine-loving regions like France and the Mediterranean countries. Now we know red wine delivers a concentrated dose of antioxidants, compounds that protect the body's cells from damage.
Heart Health
Antioxidants in red wine protect heart health in two ways: They prevent the built-up plaque that slows blood flow to the heart, and they also reduce dangerous blood clots.
Brain Health
Red wine's antioxidants also reduce toxic plaque build-up in the brain. Studies suggest they might prevent and even reverse the accumulation of toxins that cause Alzheimer's disease.
Cancer Fighting
A daily glass of red wine cuts men's prostrate cancer risk by 50 percent. Resveratrol, a key antioxidant, reduces the development of animal tumors and slows growth of cancerous cells in the laboratory.
Warning
The recommended daily dose of wine is two glasses for men, one for women. Excessive drinking can actually increase your risk of liver damage and breast, throat and pancreatic cancer.
Potential
Resveratrol supplements may deliver the benefits of red wine without the downsides of alcohol consumption. Berries, green tea and chocolate also contain natural antioxidants.
Tags: also reduce, Health Benefits, Health Benefits Wine
When your dog gets fleas, you need to act fast otherwise your entire home can become infested and getting rid of them will be an uphill battle. Most over-the-counter flea dips use limonenes to get rid of pests, but they often contain chemicals that can be harmful to humans and animals. Using a flea dip with herbal ingredients, including limonenes, is a safe and effective way to get rid of fleas on your dog.
Limonenes
The rinds of citrus fruits contain limonenes, which work by infecting the exoskeleton of fleas. To use limonenes in an herbal flea dip, collect the rinds of four to five citrus fruits such as lemons, oranges or limes. Put the rinds in a pot with 6 cups of water. Allow the water to come to a boil, remove the pot from the heat and let the pot sit for at least an hour. Blend the contents in a blender, then strain it to separate pulp and rinds. Pour contents into a spray bottle and mist your pet and pet bedding after bathing and washing. Mist regularly to keep fleas repelled.
Rosemary
The herb rosemary also helps to kill and repel fleas. To make a rosemary flea dip, steep 2 cups of fresh rosemary in 2 pts. of boiling water for at least 30 minutes. Pour the mixture through a strainer to remove the rosemary and debris. After the steeped water is strained, add 1 gallon of warm water. Saturate your dog's fur with this mixture. Do not rinse this mixture, allow it to air dry.
Lavender and Cedarwood
Fleas do not like the smell of lavender or cedarwood essential oil. You can make a dip to repel fleas from these oils. Start with 10 ml of a sweet almond oil as a base and add 10 drops of lavender and five drops of cedarwood essential oils. Mix the ingredients in a glass jar that has a lid. Shake well before using. Rub the mixture over your pet's skin twice weekly.
Pennyroyal and Eucalyptus
Pennyroyal and eucalyptus essential oils also repel fleas. Either of these essential oils can be added to your dog's shampoo to get rid of and repel fleas. Add between three to five drops to 1 cup of shampoo or soap. To apply, wet your dog thoroughly and pour shampoo on and lather well before rinsing it out.
Quiche has limitless possibilities, so recipes for the dish are plentiful. Depending on your dietary needs, you can make it as healthy (emphasizing vegetables and low-fat milk) or indulgent (adding rich cheeses and meats) as you prefer for the crusted dish.
Quiche Lorraine
This is the dish where all quiches originated from. It typically calls for heavy cream, milk, eggs, bacon or ham and cheese.
Quiche Alsacienne
If you simply add onions to a quiche Lorraine, you have now turned it into quiche Alsacienne.
Quiche Niçoise
This style of quiche has a bit of a Mediterranean flavor, using olives, anchovies and tomatoes.
Spinach
Spinach quiche is a popular recipe for its flavor (the vegetable can complement a number of cheeses), and the spinach adds a healthy component to the quiche.
Mushroom
Mushrooms are another common filling for quiche. Saute them in olive oil with shallots before adding to the mixture.
Seafood
Quiches can be made with crab, lobster, shrimp or oysters, either alone or in combination with another seafood.
Avocado is a type of fruit, although it is typically used in savory dishes. It has a light green, creamy inner flesh with a mild, buttery taste. Once you pick or purchase whole ripe avocados, they have a relatively short shelf life, approximately three days in the refrigerator. If don't store avocados correctly, they can become overly soft and inedible. Proper temperature during storage is essential in the preservation of avocados, according to the California Avocado Commission.
Instructions
1. Squeeze each avocado to determine if it is ripe. If they are hard and unyielding, place them onto your kitchen counter to ripen for three days or until they become slightly soft when you squeeze them. Refrigerating hard, unripe avocados will delay the ripening process.
2. Place your whole, ripened avocados directly onto your refrigerator shelf. Store the avocados away from apples or bananas because these fruits give off ethylene gas, which can cause the avocados to become overripe.
3. Keep whole avocados in your refrigerator for a maximum of three days. Remove the outer peel and inner pit just prior to eating the avocado flesh; the longer the avocado flesh is exposed to oxygen, the faster it will start to become brown.
4. Transfer any uneaten avocado flesh into an airtight container. Slice a lemon in half and squeeze the juice onto the avocado flesh to slow down the oxidizing process that makes the avocado flesh turn brown. Discard any lemon seeds.
5. Consume the avocado flesh within two days for the best results. Discard any browned areas of the fruit pieces before eating.
Tags: avocado flesh, three days, onto your, Preserve Avocados, they become, your refrigerator
Round challah is a staple of the Jewish New Year, as the round shape represents the circular cycle of the year. Often sugar or raisins are sprinkled atop the challah to mimic the wish you have for a sweet year. The trick to getting your round challah looking good is a solid weaving technique. Even if you don't need to make challah, you can braid any type of bread this way to create a beautiful work of edible art.
Instructions
1. Divide the dough into four equal parts and roll each section into a long, skinny rope. Coat your hands and the dough lightly with oil to prevent the dough from sticking while you work.
2. Lay one of the ropes vertically and a second one across it horizontally to form a plus sign. Place a third rope vertically on top of the horizontal rope, to the right of the other vertical one.
3. Place the fourth rope horizontally below the other horizontal one. The lower rope should be placed over the right vertical rope and underneath the left vertical rope.
4. Pass the lower-right vertical rope to the left, over the left vertical rope. Do the same for each of the other pairs of strands. Make sure the right strand of each pair passes over the left one.
5. Lift the lower vertical strand that you haven't moved yet and pass it to the left, over the nearest strand to it. Repeat with the remaining three strands that have not yet been moved. Pass each of those strands to the left over the strand nearest it.
6. Keep passing the strands around in the same pattern until the strand ends are not long enough to weave anymore. Pick up the entire round weave and turn it upside down. Pull the strand ends onto the bottom of the challah and place the dough, with the strand ends down, onto a baking sheet to bake.
Tags: vertical rope, left over, strand ends, left vertical, left vertical rope
Take the stress out of holiday meals with this easy to make stuffing recipe.
Thanksgiving stuffing, or dressing, is a much debated component of the holiday meal. Stuffing recipes range from simple to gourmet and everywhere in between. This simple recipe is sure to be an instant family favorite. Made with easy to find ingredients this stuffing brings the taste of autumn to your table. Whether you prefer to make stuffing in a pan or by stuffing a turkey, this recipe fits the bill.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the toasted bread cubes, celery and onion in a large mixing bowl and drizzle the melted butter over them evenly.
3. Sprinkle the salt, pepper and poultry seasoning over the bread mix. Stir the mix together slowly adding chicken broth until the mixture is very wet, about the consistency of pudding.
4. Transfer the stuffing mixture into the greased baking pan and cover tightly with foil. Place on the center rack of the oven and bake for 40 minutes.
5. Remove the foil from the pan and bake an additional 15 to 20 minutes, or until the top is nicely browned and the center is no longer soft.
6. Remove from oven and let the stuffing sit for about 10 minutes before lightly fluffing it up with a large fork. The stuffing can be served directly from the baking pan or placed in a serving dish..
Fireworks shows are a chance to enjoy the 4th of July together as a family. A show is put on for your enjoyment, saving you the work. It also helps to keep your family safe as they are not close to the fireworks and have less chance of being injured. Now all you have to do is protect your kids' ears. Follow these steps to learn how.
Instructions
1. Sit further back at the fireworks show. The closer you are to the fireworks the more amplified the sound is. Sitting further back will decrease the impact of the noise and better protect kids' ears.
2. Cover an infant's ears with your hands to protect them during the loudest fireworks. These are usually scattered throughout the show so most of the time an infant will be fine. If the fireworks hurt your ears then your infant's ears are hurting too.
3. Place earmuffs on toddlers. These aren't uncomfortable to a toddler's ears and will protect him from the loudest fireworks. They also allow your toddler to hear you when you speak to him.
4. Buy earplugs for an older child. She will be able to keep them in without playing with them or taking them out. Earplugs will lower the decibel of the fireworks and protect the kids' ears.
People suffering from high blood pressure and cardiovascular diseases usually follow a low-sodium or low-salt diet. The development of salt substitutes that contain potassium chloride instead of sodium chloride provide an alternative for those on sodium-restricted diets to enhance the flavor of their food. If you're using them, you should be aware of their composition and features.
Chemical Composition
One of the major differences between salt and its substitutes lies in the chemical composition. Pure salt is sodium chloride or NaCl while most salt substitutes are potassium chloride or KCl.
Health Benefits
The mineral sodium helps maintain water levels in the body. Sodium also assist with the normal functioning of the brain and restoration of healthy skin. It participates in the removal of excess carbon dioxide from the body and allows easy absorption of glucose, leading to smooth transportation of nutrients in the cell membranes. Potassium chloride-based salt substitutes can reduce risks of stroke. In addition, they lower the risk of heart failure, left ventricular hypertrophy and ventricular arrhythmia in people suffering from heart-related diseases.
Excess Effects
Although salt plays an important role in maintaining the body's blood pressure, excess consumption can boost it dramatically, leading to risk of high blood pressure and cardio-vascular diseases. In addition, intake of excess salt can increase risks of stroke. According to the World Health Organization, individuals should consume only 5 grams or 1 tsp. of salt in a day, but an average man takes in more than 10 grams, or double the recommended amount. On the other hand, excess consumption of salt substitutes can be harmful to your health too, especially if you are suffering from kidney problems. Too much potassium can also lead to heart disturbances in people already suffering from heart diseases.
Other Salt Substitutes
Potassium salts can be dangerous for people with kidney problems. Another way to go salt-free is by adding other flavorful herbs and spices like garlic powder, flavored vinegar, lemon juice, cumin, cinnamon, nutmeg, tarragon, freshly ground pepper and oregano. These eliminate the need for salt, but also add a different flavor to the dishes.
Tags: salt substitutes, suffering from, blood pressure, excess consumption, high blood, high blood pressure, kidney problems
Tender, low-fat elk meat is lean and delicious, but must be cooked slowly in its own juices and water to retain flavor and prevent the meat from drying out. A Crock-Pot is the perfect choice for preparing elk, because the pot slowly roasts the meat at controlled temperatures. With a few seasonings and by following these steps, you can cook a flavorful elk roast in a Crock-Pot.
Instructions
1. Make small slits in the the roast with a knife tip and insert sliced garlic cloves. Quantity depends on taste, but a guideline would be three slices of garlic per pound of elk.
2. Arrange four to five slices of bacon over the top of the roast and secure with toothpicks on both ends.
3. Place the roast in a Crock-Pot with 2 cups of Burgundy or other inexpensive red wine and 4 cups water.
4. Add salt, pepper and other seasonings, as desired.
5. Cover the Crock-Pot with the lid and cook on low for approximately 6 hours for a 3- to 5-lb. roast.
6. Remove roast from Crock-Pot and let it rest for 10 minutes before carving to allow the juices to flow throughout the meat.
Lobster is a delicacy that almost everyone enjoys. Unfortunately, ordering this delicious seafood in restaurants is out of reach for many people as it can be very expensive. Additionally, there are only a few select restaurants that carry lobster tail. A more economical alternative to enjoy this delicacy is to cook it yourself at home. One of the most popular ways of preparing this wonderful dish is to steam it. Follow the steps below to experience gourmet quality lobster. Add this to my Recipe Box.
Instructions
1. If you don't already have it on hand, make a trip to the grocery story or fish market to pick up some lobster tails.
2. Thaw the lobster if it is frozen. The best way to do this is to move it to the refrigerator the night before you intend to prepare it. Another way to thaw it is to place it into a bowl of hot water for about two hours.
3. Clean the lobster tails thoroughly before steaming. This can be done by rinsing it under running water for several minutes. Then let it dry, or pat it dry yourself, before moving forward.
4. Put a skewer, lengthwise, through the center of each lobster tail to keep it from curling up as it cooks.
5. Fill a large stock pot between one-half and two-thirds with hot water and place on the stove over a hot burner. Make sure that the pot has an upper and lower section or that a colander can be placed above the boiling water for the purpose of steaming the lobster tails. If the tails are very large, you may need to use more than one pot.
6. Put the lobsters into the upper section or colander of the pot above the lower section full of boiling water.
7. Steam the lobster tails with the lid shut on the stock pot. Make sure that the lid fits tightly so that no steam escapes the pot. They sould steam about 2 minutes per pound. They will be bright red when they are finished cooking.
8. Make a butter sauce to serve with the lobster tails while they are steaming.. Use one-quarter melted butter for each lobster to be served. Add garlic salt, lemon, lime and/or orange juice and wine to taste. Add a few parsley and basil flakes for garnish and flavor.
9. Remove the lobster tails from the steam compartment or colander with tongs once they are finished cooking.
10. With a sharp knife or shears, cut the lobster tails open to expose the meat.
11. Pry the tail apart but do not break the tail completely open.
12. Brush some of the flavor butter onto the tail and then sprinkle with parsley and/or basil flakes and a bit of paprika or bay seasoning.
13. Serve tails with an individual bowl of flavored butter. You may also want to include some lemon and/or lime slices for garnish as well as for your guests who want to add more citrus flavoring to their lobster.
Spaghetti and tomato sauce is a classic that's enjoyed by nearly everyone. Instead of opting for sauce in a jar from the supermarket, you can whip up your own in no time. Experiment with different kinds of tomatoes and vary the spices to create a signature sauce that's yours alone.
Instructions
Assemble the Dish
1. Add water, salt and a splash of olive oil to a 12 qt. pot. Set the pot over high heat and bring it to a boil.
2. Place the pasta in the boiling water. Push the pasta down with a wooden spoon and stir it around to separate it. Set a timer for 8 to 9 minutes.
3. Set a colander in the sink (or use a multi-pot). Taste test a strand of pasta after approximately 7 minutes. Adjust the cooking time so that the pasta is al dente.
4. Pour the pasta into the colander. Rinse with cool water. Give the colander a good shake to get rid of excess water.
5. Place the pasta in a large bowl. Pour the hot spaghetti sauce over the top. Finish with grated Parmesan cheese. Serve with warm bread.
Sauce Recipe
6. Use the side of large knife to crush the garlic. Remove the peel and ends and mince the cloves.
7. Set a medium-sized saucepan over medium heat. Add the olive oil and minced garlic. Saute until the garlic just starts to change color.
8. Add the can of tomatoes, the tomato paste and the red wine. Stir to combine well.
9. Add the spices. Adjust each one to personal taste. Add the salt and pepper. Reduce the heat to low. Cover the pot and simmer for 15 to 30 minutes. Stir occasionally.
Cottage cheese ceilings, also known as acoustic or popcorn ceilings, became popular between the 1950s and 1980s. The cottage cheese texture provided rooms with extra sound dampening features. Without the need for a perfectly smooth finish, these ceilings hid minor drywall imperfections as well. However, maintaining that nicely textured surface means taking into account a few tips when applying a new coat of paint.
Instructions
1. Remove as much furniture from the room as possible. You will need to move easily around the room to reach every surface of the ceiling.
2. Cover light fixtures and recessed lights with newspaper or plastic sheeting. Use painter's tape to stick protective coverings to light fixtures. Keep as close to the edge of light fixtures as possible, so as not to cover up ceiling texture that needs painting.
3. Protect floors and remaining furniture with drop cloths or plastic sheeting. Overlap drop cloths or plastic sheets so that they will not separate and form a gap when walked on.
4. Cover walls, windows and doors with plastic sheeting to protect them from paint overspray and splatters. If you plan to paint the walls after the ceiling, you can cover just the windows and doors.
5. Fill an airless paint sprayer with the desired color of latex paint. Refer to your paint sprayer's instruction manual and thin out paint per required ratios. Most airless sprayers require the paint to be thinned for best application so the paint does not clog the spray tip.
6. Hold the sprayer about 12 inches from the ceiling. Spray the ceiling with long, sweeping strokes moving back and forth, so as not to soak an area with paint. Overlap each swipe slightly to provide adequate coverage without missing spots.
7. Apply a second coat of paint when the first coat dries if needed. Missed spots and areas where the old ceiling color bleeds through will need a second coat of paint.
Whether you're a vegetarian or simply looking for some meat-free alternatives to introduce into your diet, there are many vegetarian snacks that are healthy and easy to prepare. By taking some time to prepare your own healthy vegetarian snacks, you can avoid the excess fat and sodium that are found in many commercially available snack foods.
Get Your Protein with Hummus
Enjoy hummus with fresh veggies and pita bread. Hummus is a mild-tasting spread that is made by mixing puréed garbanzo beans with tahini and a bit of sea salt. The spread is full of protein and is delicious with chopped-up carrots, celery or pita bread. When shopping for pita bread chips, avoid chips that have been deep fried. Instead, look for baked pita breadchips that contain a minimal amount of salt. You can also make your own by cutting up pita bread with a pizza cutter and baking until the pieces turn slightly brown and crispy.
Make Your Own Frozen Bananas
Instead of snacking on Popsicles that may contain high-fructose corn syrup, satisfy your sweet tooth by preparing your own frozen bananas. Bananas are high in potassium, low in fat and have a considerable amount of fiber. To prepare frozen bananas, simply peel the bananas and place in the freezer until they are nearly solid. For a bit of vegetarian protein, smear the banana with a bit of peanut butter.
Enjoy a Healthy Snack on the Go with Dried Fruit
Snack on dried fruit such as apples, mangoes or peaches. Dried fruit takes up less space than whole fruit and doesn't need to be refrigerated, making it the perfect vegetarian snack to pack in your child's lunch or on a camping trip. Just make sure the dried fruit you purchase doesn't contain any added sugars or high-fructose corn syrup. If you have a food dehydrator, you can easily make your own dried fruit.
Lafayette, La., has some of the best restaurants outside of New Orleans.
Lafayette, located in the heart of southern Louisiana Cajun country, offers gastronomic delights in a rural, laid-back atmosphere. If you want to sample crawfish etouffee, jambalaya and other authentic Cajun food without the hustle and high prices of the French Quarter, explore the best restaurants in Lafayette. Remember to save room for pecan pie, key lime pie and other Southern desserts.
Prejean's Restaurant
Prejean's Restaurant has achieved legendary status in French Louisiana. Its award-winning Cajun cuisine, enjoyed by congressmen, dignitaries, famous musicians, actors and other out-of-towners as well as locals. Opened in 1980 by Robert Gullibeau, Prejean's offers the complete Creole experience. There's live Cajun music to enhance your dining experience, and an alligator in the lobby to greet you. Don't worry, he's not real. The restaurant opens for breakfast at 7 a.m., offering shrimp and grits, the Big Bayou omelet with crawfish, of course, and deep fried beignets. Enjoy a po' boy, which is the Cajun version of a sub sandwich, for lunch. Choose from pork tenderloin, catfish, crawfish, oyster or shrimp nestled on French bread. There's a full entr e menu, with blackened shrimp, jambalaya, crab cakes and several salads. For dinner, there's gumbo, bisque and specialty salads like asparagus and shrimp remoulade. The more adventurous diner can sample venison, duckling or fried alligator. Before you leave, pick up some Prejean's hot sauce or seasoning blend from the gift shop to recreate a little bit of Creole at home. Prejean's ships gumbo via regular or overnight delivery to the lower 48 states.
Prejean's Restaurant
3480 NE Evangeline Trwy (I-49)
Lafayette, LA 70507
337-896-3247
prejeans.com
Blue Dog Cafe
The Blue Dog Caf has the ambiance of a laid-back French Quarter bar with fine authentic-and reduced fat- Cajun cuisine. The Blue Dog's menu offers low-carb and light fare in addition to their award-winning entrees. The caf 's crawfish etouffee, Louisiana seafood gumbo and grilled Delcambre shrimp salad have received kudos from patrons and food critics alike. Even the Blue Dog's cheesecake made on premises and bread pudding with pecan praline sauce earned culinary awards. Sunday brunch goodies run the gamut from prime rib and smoked salmon to Louisiana faves fried catfish and cheese grits. The price of brunch includes mimosas.
Blue Dog Cafe
1211 W. Pinhook Road
Lafayette, LA 70503
337-237-0005
bluedogcafe.com
Randol's
Randol's, a homey local restaurant, serves dinner six nights a week. They're closed on Sundays and major holidays. Their extensive offerings include a selection of gumbos and bisques, barbecued shrimp, blackened catfish, flame grilled steaks and a make your own seafood platter option. There's zydeco and Cajun music every night, and Randol's takes part in the Seafood Boil, the The Boucherie-Cochon de Lait, which is a Cajun version of the Hawaiian luau, and other local events.
Randol's
2320 Kaliste Saloom Road
Lafayette, LA 70508
337-981-7080
randols.com
Tags: Prejean Restaurant, best restaurants, Blue Cafe, Cajun cuisine, Cajun music, Cajun version
Mustard is a pungent seed with origins traceable back to 460 B.C. in Greece. It adds flavor to savory dishes and is the main ingredient in a condiment favored for topping hot dogs, hamburgers and cold cut sandwiches, as the base for hot and cold sauces and as a spicy rub for meats and poultry.
Prepared Mustard
Dry mustard that is mixed with liquids and turned into a thin paste is typically called prepared mustard, or simply mustard. The American version is bright yellow, a hue that comes from added turmeric, not mustard seeds. Prepared mustard is flavored by the liquid with which it is mixed. The hottest tasting prepared mustard is a simple mixture of finely ground mustard powder and water. Dijon mustard, a light brown type, is flavored with white wine. Other common liquid flavors come from vinegar, sake, beer and hard liquor, and mustards are often embellished with bits of garlic, onion, horseradish, honey, dill and coarsely ground mustard seeds.
Dry Mustard
Dry mustard is a finely ground powder made by pulverizing either white or brown mustard seeds. It is typically used as a recipe ingredient when the pure flavor of mustard is desired, and provides flavor clarity that is unattainable with prepared mustards. You can purchase dry mustard in most supermarkets or at specialty spice purveyors.
Homemade Mustard
The simplest and hottest tasting prepared mustard is a mixture of powdered mustard and water. Always use cold water, as hot water will destroy the enzymes and prevent the full development of flavors. Start with equal amounts of mustard powder and water and adjust the proportions until the desired consistency is reached. Let the mixture sit at room temperature for at least 10 minutes before adding any other flavorings like dill, honey or horseradish. Spoon the mustard into sterile glass jars and tightly seal with glass- or enamel-lined lids to avoid the formation of bacteria. Store the jars in a cool, dark area but do not refrigerate. For optimum flavor, let the mustard age three to eight weeks until the preferred pungency is attained. Once the desired flavor is reached, refrigerate the mustard to maintain the spiciness.
Texturized Mustard
To add texture or graininess to homemade mustard, add whole mustard seeds. The whole seeds add a tangy flavor to the mixture, but they must be crushed to add heat or tartness. Add flavor to whole mustard seeds by gently dry roasting them in a pan on the stovetop, being careful not to over roast them, which makes them bitter. If you prefer to texturize the mustard with soft mustard seeds, let the seeds reconstitute in water until they are plump, drain the liquid and briefly pulse in a food processor.
Sopapillas are a fried pastry dessert. The dish is a sweet quick bread that is very easy to make and tastes delicious. Sopapillas are often served at Mexican restaurants, but the quick bread is enjoyed in Central America, South America, and the Southern United States. Traditionally, the sopapillas are fried, sprinkled with cinnamon and sugar, then drizzled with honey. For a savory alternative, stuff sopapillas with black or pinto beans and green chiles.
Instructions
1. Pour the warm water and yeast together in a small bowl and stir. Set the mixture aside for 5 minutes while the yeast dissolves.
2. Mix the flour and salt in a large bowl. Once the 5 minutes are up, mix the butter and 1 tbsp. sugar to the yeast.
3. Add the flour mixture to the yeast mixture slowly. Knead the dough together until smooth.
4. Cover with a towel and let the dough rise for an hour. Punch the dough down once it rises and roll it out to ¼-inch thick.
5. Slice 3-inch squares out of the dough, then slice the squares in half to form triangles.
6. Fill the fryer with 1 to 2 inches of oil and bring to 375 degrees.
7. Add three or four triangles to the fryer at a time; fry for 1 minute, then flip the triangles over and fry for 1 more minute.
8. Mix the cinnamon and sugar together in a small bowl.
9. Sprinkle the cinnamon mixture over the cooked sopapillas and drizzle honey over the top of the fried bread.
Tags: cinnamon sugar, quick bread, small bowl, together small, together small bowl
In the mountains of Appalachia the art of making molasses is alive and well. Molasses, a thick, dark brown syrup made from sugar cane or sorghum cane is a delicious alternative to honey and maple syrup. Rich in iron and other minerals, molasses has a robust taste and distinctive flavor not found in any other syrup.
Instructions
1. Cut the sugar or sorghum cane about 5 or 6 inches from the ground in early October.
2. Remove the seeds by cutting them off at a slant with a sharp knife. Some people let their cane stand for one week before taking it to the mill for squeezing.
3. Squeeze the cane at mill into a large tub until full.
4. Strain the juice through clean white cloths wringing as you go to get all the juice.
5. Pour the juice into a boiler pan approximately 7 feet long, 3 feet wide and 12 inches deep. Each pan will hold about 90 to 100 gallons of juice.
6. Place pan over a wood fire by resting it on concrete blocks built around the fire. Molasses must cook slowly and evenly to prevent burning. Boil juice for around 6 hours.
7. Skim the green substance from the top of the juice as it boils with a special molasses strainer.
8. Pour into sterilized canning jars while hot to keep the molasses from cooling and turning hard. Jars will self seal as the syrup cools.
A slow cooker is the perfect way to prepare pork tri-tip.
A pork tri-tip, also called a “cushion” by some, can make for a wonderfully delicious meal; it’s versatile and extremely easy to cook. As easy as a pork tri-tip is cook, it is a satisfying meal that’s popular with everyone in the family–and looks like it took you all day. Here’s make a wonderful slow-cooked pork tri-tip. This recipe calls for slow cooking the roast on low for eight hours; this will provide the best results. If you are in a rush, you can experiment with it on high, cooking for four hours on high, but we recommend the eight-hour on low cooking time.
Instructions
1. Arrange onion slices and garlic cloves evenly over the bottom of the slow cooker, and then place the roast on top of the onion and garlic.
2. Add baby carrots and cubed potatoes to the slow cooker (you can arrange around the roast or on top).
3. Mix the water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, chicken base, Merlot and, if desired, the hot sauce in a bowl. Pour over roast.
4. Cover, and set to cook on low for 8 hours.
5. At the 7-hour mark, stir in the cornstarch and water mixture to thicken the sauce.
6. Cook for the final hour.
7. Serve over egg noodles, rice (white or brown) or stuffing.
Toast autumn's arrival with hot apple cider, the quintessential fall evening drink. With this easy-to-make crock-pot recipe, you will be ready in no time to serve a few mugs to your friends at a festive gathering, or just grab a mug for yourself and settle down before the warm hearth. For an extra treat, top it off with a dollop of whipped cream.
Instructions
1. Place cloves, cinnamon sticks, nutmeg and orange peel in the cheese cloth. Draw the corners of the cheese cloth together and tie the twine around to create a small spice sack.
2. Pour apple juice into a crock pot and stir in the lemon juice with a wooden spoon. For tangier cider, you may opt to add a little more lemon juice.
3. Plug in the crock pot and set the heat on a low or medium setting. If you do not have time for the cider to heat slowly, use a high setting and stir more often.
4. Allow apple juice to heat for approximately 20 to 30 minutes or until warm.
5. Put the spice sack directly into the apple juice. Stir the cider occasionally, moving the spices around the crock pot if necessary.
6. Remove spice sack and discard once cider is heated to preferred temperature.
7. Pour the piping hot cider in a mug, with a handle if possible.
8. Serve the cider on its own or with a mildly sweet cookie or biscotti. You can also place a cinnamon stick in the mug when serving.
Tags: apple juice, spice sack, cheese cloth, cider with, lemon juice
Jerky is a popular and easily portable dried, flavored meat. But there is the dryness we expect of jerky and then there are times where it has lost too much moisture to be appetizing. This can happen if you are making your own jerky and dehydrate it for too long, or if the jerky is not kept in an air-tight container. However, there are strategies for bringing your jerky back to form. The specific method you chose depends on how quickly you need the softened jerky, and what you are planning to do with it once it is softened.
Instructions
1. Microwave jerky for five seconds at a time until pliable. This is the quickest method, but also the riskiest. If the jerky cooks too long it will burn. Jerky softened by this method will not stay soft for long so eat right away.
2. Brush a little soy sauce, Worcestershire sauce, water, or a mixture of these on the jerky and let it sit for an hour. Worcestershire and soy are the classic liquid flavors used in making jerky, so they are well-suited to softening it without diluting flavor.
3. Saute jerky if you are going to cook with it. Saute four ounces of finely chopped beef jerky in butter for a few minutes to soften. To completely rehydrate jerky for cooking, you can soak it in water for an hour.
4. Place the jerky in an airtight container with a moist vegetable such as a carrot or a stick of celery overnight. Just as a slice of bread softens brown sugar by transferring its moisture slowly, the vegetable will help soften the jerky. This is a slow method, but it is easy and safe.
With expert help, diabetics can enjoy delicious food and stay healthy. That expert advice is available through the American Diabetes Association (ADA). The ADA provides meal plans and recipes for every occasion and all the common meals in between, and you'll be surprised at all your choices.
Significance
In order to establish and maintain healthy blood sugar levels, diabetics must achieve a balance between eating the right food and enjoying quality of life. Nutrition is an important aspect of diabetes management. Forget struggling against limitations. Let the experts guide you toward enjoyable eating and healthy living. (See References 1)
Healthy Foods
You need to know what you can eat. A vague idea that you cannot eat sweets and carbs can leave you hopeless and confused. The ADA explains food groups, teaches count carbohydrates and portion your food. The ADA recommends that you consult with an expert or a team to determine your specific needs. The ADA's My Food Advisor helps you count calories and carbs, teaches about foods, and helps with meal plans. (See References 2)
Meal Plans
Meal planning for diabetics involves carb counting, portion control and understanding the Diabetes Food Pyramid. These tools build a foundation for healthy eating. Count carbs to maintain healthy blood sugar levels. The ADA recommends starting with 45-60 grams of carbs per meal. Read labels when possible. You'll learn to estimate carb foods without labels. For example, a four-ounce fruit has 15 grams of carbs. Be sure to include fat and protein at each meal for balance. (See References 3)
Creating your plate helps you eat the right portions. You choose the foods you want to eat, but you must eat larger portions of non-starchy vegetables than starchy foods. As you get used to the method, you can get more creative with the foods you choose. Divide a plate in half. Then divide one of the halves in half again. Serve non-starchy vegetables, such as tomatoes, spinach or cucumber, on the undivided half. Allot starchy foods to one of the smaller sections. Choices include whole grain bread, pasta or peas. Place lean, skinless meat or meat substitutes in the other small section. Include eight ounces of non-fat milk, six ounces of non-fat yogurt, or a small roll with a small piece of fresh fruit or a half-cup of fruit salad. As you become more adept at portions and realize the foods you may eat, you will see the possibilities for enjoyable meals.
Recipes I
Some diabetic recipes emphasize eating less animal fat. This does not mean you have to become a vegetarian. The ADA offers a simple taco recipe to describe how easy it is to reduce animal fat in your diet. Instead of serving meat in tacos or burritos, add mashed red or black beans. Dress up the bean mash with taco seasonings or pico de gallo, or use a traditional topping of chopped tomatoes and shredded romaine lettuce. (See Additional Resources)
Reduce fat without sacrificing taste. Use non-fat yogurt mixed with fresh lime juice. Serve with Mexican or Indian dishes. Use asiago or parmesan cheese instead of butter.
Recipes II
The ADA includes a recipe for meat-free chili.
Ingredients
1 Tb. olive oil
1 C diced onion
3 garlic cloves, minced
1 C chopped green cabbage
1 32 oz. can tomatoes, coarsely chopped with liquid
1 (8 oz.) can tomato sauce
1 C canned black beans, drained and rinsed
2 Tb. hot chili powder
1 bay leaf
1 tsp. cumin
1/4 tsp. cayenne pepper
salt and pepper to taste
Cooking Instructions
Heat oil in a large stockpot or Dutch oven over medium heat. Add onion and garlic and saute for 3 minutes. Add the cabbage. Sauté for 3 minutes. Add remaining ingredients. Bring to a boil and then simmer an hour until thick. (See Additional Resources)
Vietnamese pho soup is traditionally made with thinly sliced beef roast.
Pho soups, a mainstay of Vietnamese cooking, are known for their fresh ingredients, tender meat, and variety of seasonings, without being too spicy. Invented in the beginning of the 20th century in Northern Vietnam, pho was influenced from not only other Vietnamese cuisine, but also the surrounding regions, including China. The meat that is placed in pho can range from beef to chicken to pork, however, all the meats are cut and cooked in a particular manner, a classic of pho soups.
Instructions
1. Rinse the beef roast under cool water, ensuring that all areas of the meat, even crevices, are rinsed. Dry the surface using the paper towels.
2. Place the meat on the baking tray and insert it in to the freezer for 30 minutes to one hour. The meat should be chilled until it is firm.
3. Place it on the the cutting board. Cut it across the grain into 1/8-inch thick slices.
4. Pour the fish sauce, black pepper and sugar in to the small bowl. Mix them together thoroughly.
5. Set the sliced meat in the large bowl. Pour the fish sauce mixture over the meat and toss it to thoroughly coat each slice.
6. Wrap the top of the bowl with plastic wrap and insert it in to the fridge. Marinate it for one to two hours.
7. Pour the soup stock in the large pot and bring it to a simmer.
8. Place the marinated meat in the bowls. Pour the simmering broth over top of the meat. Allow it to cook the meat for five minutes for well-done meat.
Tags: beef roast, fish sauce, over meat, Pour fish, Pour fish sauce
If you love sushi rolls, but can not afford to go out to eat all the time, here is a great way to make sushi rolls at home. With a little practice, these rolls will be as good as the ones at the restaurants.
Instructions
1. Choose ingredients. There are many different types of sushi rolls and if you have been to a Japanese restaurant you will see the variety. For purposes here, we will use the basic California Roll for an example.
2. Cook rice. There is a special way to cook Japanese sushi rice to make it sticky. It helps to rinse all the starch off of the rice before you cook it. See my article on Make Rice for Sushi Rolls.
3. Prepare ingredients to put inside sushi roll. Wash and peel the cucumber. Cut the avocado and remove the pit and the peel. Remove crab legs from shell or imitation crab legs from package.
4. Cut all ingredients lengthwise. Cut cucumber lengthwise into long slender strips. Cut avocado in slender strips and sprinkle with lemon juice to prevent browning. Also, cut the crab into thin lengthwise strips. Cover all these ingredients and refrigerate until ready.
5. Prepare the shell of sushi roll. Lay bamboo mat on a flat cutting board or sterile counter and cover in plastic wrap. This will keep the bamboo from getting dirty and make it easier to roll. Place seaweed wrapper on mat.
6. Add rice. Spread about one cup of rice on the seaweed wrap. Pat the rice down into an even thin layer. Be sure to leave a little room on all the edges of the wrap (about 3/4-1 inch). Note: Wet fingers will help you pat down the sticky rice. It should be even and compact with no gaps.
7. Add ingredients in center of rice. Pull out the ingredients from the refrigerator and add them in layers onto the rice. Place cucumber strips and avocado strips down and then add the crab. You now have your ingredients and are ready to roll!
8. Start the roll. Carefully start rolling by bringing the mat and plastic wrap over the ingredients. Be sure to pull the mat in tight and tuck the wrap under to begin the rolling. At the same time, do not let the mat and plastic wrap get caught in with the ingredients. It is important you make the roll tight as you start to roll.
9. Continue to roll. As you roll, keep pressure on the roll until you have about on inch left on the wrap. To seal the roll, use cold water along the wrap and finish the California roll.
10. Make it tight. To finish the roll, keep the bamboo wrap around the roll and squeeze it gently around the roll to even it out and forms a nice firm cylinder roll.
11. Cut into pieces. Remove the plastic wrap and cut the roll into even pieces crosswise. Immediately serve and enjoy!
Tags: plastic wrap, about inch, around roll, crab legs, crab legs from, into even
Juicy Fruit is a brand of chewing gum produced by Wrigley, a subsidiary of Mars. The slogan of Juicy Fruit gum, according to the Wrigley website, is "The Taste is Gonna Move Ya."
History
Wrigley introduced Juicy Fruit chewing gum in 1893. Along with other Wrigley brands of chewing gum, Juicy Fruit was removed from the market during World War II and was provided only to soldiers. The Juicy Fruit Slim Pack was launched in 2008. In 2009, sugar-free pellets of Juicy Fruit were introduced.
Nutrition Facts
As of 2010, one stick of Juicy Fruit chewing gum contains 10 calories and two grams of sugar, according to the company website.
Benefits
Chewing gum freshens your breath and improves your oral health. It can help you manage your weight, relieve stress and increase your alertness, according to Wrigley.
Fun Fact
In 1974, a 10-pack of Juicy Fruit became the first product to be sold using a laser scanner and a UPC code.
Tags: Juicy Fruit, according Wrigley, Fruit chewing, Juicy Fruit chewing
Breathing isn't the only thing that's more difficult at high altitudes. In the mountains' thin atmosphere, cooking everyday items also becomes somewhat different. If you've ever read the back of a cake mix, you know that altitude changes things like cooking time. Here is cook pasta up in the mountains.
Instructions
1. Fill the pot with water to within a few inches of the top, and add a dash of salt if desired.
2. Place the pot on stove and turn the burner to "High."
3. Once the water boils, add pasta. At high altitudes, water boils at a lower temperature, so it is important to have water at a full, rolling boil before adding the pasta.
4. Reduce heat slightly, so water continues to boil but doesn't overflow the pot. In general, cook pasta for three to four minutes longer than the recommended time on the package to account for the lower boiling temperature.
5. Taste pasta frequently as the end of its cooking time approaches. When tender, remove from heat, drain and serve.
Tags: cook pasta, cooking time, high altitudes, water boils
Add ketchup or tomato sauce to create a hardened meatloaf top.
Meatloaf is perhaps one of the easiest classic dinner recipes and does double duty with delicious leftovers. It takes very few ingredients and very little time to prepare and to make a standard meatloaf. It is a versatile main course, as you can add most any ingredients you like to a standard meatloaf recipe and it will turn out fine. If you enjoy your meatloaf crusty, there are a few ingredients to add that will help harden the top of the meatloaf.
Instructions
1. Prior to combing the ingredients for the meatloaf, preheat the oven to 350 degrees Fahrenheit. Mix 1 lb. of ground beef with 1 packet of dry onion soup mix, 1/3 cup bread crumbs, 1 tsp. garlic powder, ¼ tsp. dry mustard and 1 egg. Use a spoon or mix by hand to ensure all the ingredients are integrated; mixing my hand is a quick and sure way to mix all the ingredients evenly.
2. Place ingredients in a 9-inch-by-5-inch loaf pan. Press the meat mixture down into the pan to mold it into the shape of the pan.
3. Spread a thin layer of ketchup on the top of the meat mixture. This will provide the foundation for a crust on the meatloaf.
4. Bake in the oven, uncovered, at 350 degrees for one hour or until the meat reaches 160 degrees Fahrenheit on a food thermometer.
5. Take the meatloaf out of the oven and add a layer of Parmesan cheese to the top of the meatloaf, entirely covering the ketchup. Turn the oven to broil on high and cook for an additional five minutes. The addition of the Parmesan cheese to the ketchup hardens the top of meatloaf, creating a crispy crust.
Tags: degrees Fahrenheit, meat mixture, Parmesan cheese, standard meatloaf
If you need a whimsical and special Christmas dessert, then make your own gingerbread tree. Although gingerbread cookie trees require a lot of time and patience, they will impress your guests with the effort you put into making this Christmas treat. The combination of gingerbread stars and circles stacked together and covered in icing will create a beautiful and tasty tree that will give you a sense of pride and accomplishment when you make this masterpiece.
Instructions
1. Make the star templates for the cookies. On sheets of wax paper, use a pencil and ruler to draw stars with five points. You will need stars with the following measurements: 8 ½-, 8-, 7 ½-, 7 1/4-, 6 3/4-, 6- and 4 ½-inch stars. Cut these stars out and set them aside.
2. Combine the brown sugar and molasses in a saucepan. Place the pan over medium-heat heat and bring the ingredients to a boil. Stir the ingredients continuously to prevent them from burning.
3. Remove the mixture from the heat. Add the butter, and stir until it melts. Once the butter melts, add the beaten eggs until they are well blended.
4. Add the rest of the dough ingredients. This includes the flour, ginger, cinnamon, baking soda, allspice, cloves and salt. Once you mix these ingredients into dough, divide this dough into four equal sections.
5. Roll each dough section down to ¼ of an inch thick. Place the wax paper templates over the dough. You will need to cut out two 8-, 7 1/4-, and 6-inch stars, and one star from the rest of the templates with a sharp knife or pizza cutter.
6. Spray nonstick spray onto a baking sheet. Place these star cutouts onto the baking sheet, and bake them at 325 degrees for 12 to 15 minutes. Remove them from the oven and allow them to cool.
7. Use a 2 ½-inch round cookie cutter to make two circles. Now use the 2-inch round cookie cutter to cut out 12 circles, and the 1 ½-inch round cookie cutter to make 2 circles. Cut out stars with the star-shaped cookie cutters using the left over dough. You will need to re-roll the scraps to achieve this properly.
8. Place the dough cutouts onto a baking sheet. Bake these at 25 degrees for 10 to 12 minutes. Remove them from the oven and allow them to cool.
9. Prepare the icing for the gingerbread tree cookies. Combine 3 ¾ cups of confectioners' sugar, 3 tbsp. meringue powder, and 5 tbsp. water in a bowl. Mix these ingredients on a low speed using a hand mixer until mixed well. Turn the hand mixer on high, and beat for 4 to 5 minutes to form stiff peaks. Cover the icing bowl with a damp cloth to keep it from hardening until ready to use.
10. Place icing on top of one large cookie. Add another large cookie on top of this to make one large cookie sandwich. Make six of these large cookies, and one small cookie sandwich with this method.
11. Sit the 8 ½-inch star on a plate. Spread icing onto the center of the star, and then add the 8-inch star. Add icing to the top of this star, and then add a large cookie sandwich. Spread icing on top of this cookie sandwich and add the 8-inch star. Let this stand and set for 15 minutes.
12. Add the rest of the stars and sandwich cookies to the tree. Continue to add icing to each cookie, and build a tree using the largest stars and cookies. Let the tree set for 15 minutes after you add each star.
13. Use the rest of the icing ingredients to make another batch. Place the icing in a plastic bag, and remove clip a corner of the bag with scissors. Insert a petal tip, and decorate the gingerbread tree with icing and various candies.
14. Place a 2-inch star cookie on top of the gingerbread tree. This is the star topper for your eatable tree.
15. Decorate the leftover small star cookies with icing. Scatter them on the serving tray.
This simple sugar cookie recipe is all dressed up for summertime fun. Super fun and easy to assemble, this recipe is a great one to create with the family and is the perfect rainy day project for kids.
Instructions
The Cookies
1. Assemble and pre-measure all the ingredients before beginning. Preheat the oven to 400 degrees F. Sift the flour, baking powder and salt into a medium-sized bowl and set aside.
2. Combine the softened butter, eggs, vanilla and food coloring in the large bowl. Beat with an electric mixer until light and fluffy. Assist children with the mixer.
3. Add the dry ingredients mixture one large spoonful at a time until it is all incorporated into the butter mixture. Form the dough into a large ball. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
4. Remove the dough from the refrigerator. Take about 1/4 of the dough and roll it out on a lightly floured surface to about 1/4 inch thick. Put the remaining dough back in the fridge. Cut out circles with a cookie or biscuit cutter, or use the top of a drinking glass.
5. Place the dough circles on the ungreased cookie sheet and carefully cut them in half with a butter knife. Separate the two halves about 1/2 inches to allow for expansion. Press chocolate chips pointed side down into each semi-circle to look like watermelon seeds.
6. Bake the cookies for 6 to 8 minutes. Keep a close eye on them after 6 minutes and remove them from the oven when the edges are just slightly brown. Cool on the cookie sheet for 5 minutes then remove to a sheet of aluminum foil and allow them to cool completely.
The Glaze
7. Combine the powdered sugar, water and food coloring in a small bowl to make the glaze. Add a drop or two of water if the glaze is too think.
8. Take each completely cooled cookie half and roll the round side of it into the glaze. Allow the glaze to extend about 1/4 inch up onto the cookie so that it looks like the rind of the watermelon.
9. Place the cookies gently on a cooling rack so that any excess glaze can drip off. Allow the cookies to rest undisturbed so the glaze will set.
10. Share the cookies. Serve the cookies on a bright, white platter or use them as garnish for watermelon sorbet.
Many people prefer to have fresh juice and to avoid anything store-bought. The only way to do this is to squeeze and extract the fruit juice right before you drink it. Most fruits can be squeezed to extract juice, and the process changes minimally depending on the fruit. Some harder fruits, such as coconuts and pineapples, will need to be peeled or husked beforehand as the juicing equipment will not be strong enough to penetrate them.
Instructions
1. Wash the fruit thoroughly under warm water. Some fruit still contains fertilizer or pesticide on the skin. If the fruits were grown naturally they may still have manure and harmful bacteria that could end up in your juice if the fruit is not washed well.
2. Cut the fruit into smaller pieces and insert them into the juicer. Some fruits contain rinds that may be edible and it is advised to keep them intact when juicing as the vitamins and nutrients are beneficial to your health. The rinds themselves will not end up in the fruit drink.
3. Run the juicer and keep a steady hand on the lid until juice ceases to come out of the spout. You can add a bit of filtered water into the juicer to make the process smoother. Juicers are similar to blenders so it is very important to keep the lid down to prevent any juice or pulp from splashing out.
4. Wash out the juicer when you are finished with it to prevent any leftover fruit from rotting inside. Bacteria can also build up inside of the appliance, which may be transferred into the next drink you make with it.
Infuse a smoky flavor into your dish by adding dried shitakes.
Fettuccine noodles pair nicely with creamy sauces because the flat, broad noodles capture flavor. You may not have time to prepare complicated cheese sauces as famous chefs do. Prepare a delicious sauce using canned cream of mushroom soup as a base. Canned soup makes preparing a satisfying meal easy, even for a novice cook. Keep cans of mushroom soup on hand as a "go-to" staple for whipping up this delicious dish.
Instructions
1. Add 3/4 lb of fettuccine to a large pot of salted, boiling water. Set a timer for 8 minutes. Melt 2 tbsp of butter with 2 tbsp of olive oil in a nonstick pan on a low heat. After melting the butter and mixing it with the olive oil, turn the heat to medium.
2. Pour 1 can of cream of mushroom soup into the skillet. Stir together the cream of mushroom soup and the butter/olive oil mixture using your wooden spoon. Pour in 3/4 cup of heavy cream and whisk the soup and cream together. Turn the heat down to low. Continue to whisk until the mixture becomes smooth and creamy.
3. Drain the fettuccine in a colander, but do not rinse. Transfer the cooked fettuccine to a large serving bowl or tray. Top the pasta off with the soup/cream mixture. Add dried or fresh parsley to the top.
An ounce of bourbon, a shot of tequila, a flask of whiskey--drinking liquor is a favorite American pastime. If your poison of choice has been beer or wine, the hard stuff might take some getting used to. Here's enjoy drinking liquor.
Instructions
1. Decide if you want your drink straight, on the rocks or if you'd rather try a cocktail. Those who are new to liquor might have better luck with a mixed drink like a Cosmopolitan, Screwdriver or Bay Breeze. A White Russian goes down easier than vodka straight. Ice dilutes the potency of hard liquor slightly, but you'll still be tasting straight liquor.
2. Pick a place to enjoy your liquor. A party has a festive atmosphere, while a bar or nightclub is darker and probably rowdier. If you're a liquor novice, have some experienced friends around to make sure you don't drink the wrong combination of liquor or get too intoxicated.
3. Watch your liquor intake. A drink or two--or even three--usually is fine for an average-sized adult, but if you've never had liquor before, take it one drink at a time, on a full stomach. A person weighing between 100 to 160 lbs. is considered above the legal limit after about three drinks, but even if you've just had one, take a taxi home if this is your first liquor experience.
4. Stick with the same base liquor all night, if you have more than one drink. It's okay to have a White Russian and a Screwdriver, both made with vodka, but throw in a martini and you could be asking for trouble.
Kelp noodles come ready to eat and are great served as a crunchy snack, in cold noodle salads, in hot noodle dishes and soups. They have a mild flavor and go well with Eastern or Western flavors. Kelp noodles are extremely low in fat and calories and have a high mineral content.
Instructions
1. For a quick snack that is easier than ramen noodles and much healthier, serve kelp noodles right out of the package (some brands recommend that you rinse them off before eating them) with a vinaigrette or an Asian-style dressing made with soy sauce, toasted sesame oil and rice wine vinegar.
2. Many raw food meals can be made with kelp noodles. See the Resources section below for a link to a recipe for raw vegan Pad Thai Kelp Noodles.
3. Use kelp noodles for any type of pasta salad. Or use them to make cold sesame noodles with shredded cabbage, carrots and red pepper and a peanut or sesame sauce. They also go well with miso mustard sauce. See the Resources section below for links to sauce recipes.
4. Kelp noodles are great for noodle soups. Just throw them in for the last few minutes of cooking.
5. With their mild flavor, kelp noodles go well with just about any hot pasta sauce. To serve them with tomato sauce, black bean sauce or another hot pasta sauce, you can boil them for about 10 minutes before eating them. This will take away most of their crunch and give them a texture similar to spaghetti. Or you can soften them by soaking them in sauce for 20-30 minutes. If you want them hot but still crunchy, just run them under hot water to heat them up.
Tags: kelp noodles, well with, before eating, before eating them, eating them, Kelp noodles
In Morocco, it is common to find preserved lemon and blood oranges in dishes like tagines and slow-cooked stews. These condiments can now be found in gourmet food stores and high-end grocers. Preserved oranges provide a tangy-sweet flavor when cooked with other foods.
Instructions
1. Wash the rind of the oranges thoroughly. Dry with a paper towel.
2. Make three to four deep longitudinal cuts along the orange. Make sure the cuts are evenly spaced.
3. Pack each deep cut with kosher salt.
4. Put 3 to 4 tbsp. of salt on the bottom of the jar and place the first oranges in the jar.
5. Push the oranges down firmly to push some of the juices out. Finish the layers with more salt.
6. Cover the jar with a tight lid and let the oranges and the salt sit for several days. After six days, the oranges should be in their own juice. If there seems to be little juice, add some fresh-squeezed juice from more oranges to the jar.
7. The oranges will be ready to open and eat in a few weeks. The oranges should keep for up to a year. They do not require to be refrigeration, but most people opt to keep them in a refrigerator.
A Yixing teapot is the perfect accessory for a person who is passionate about tea and its rich culture. Crafted in Yixing, China from an indigenous clay, these teapots are prized for their ability to retain hot water and gradually absorb the essence of brewed teas over time. Here are some suggestions for shopping for a Yixing teapot.
Instructions
1. Familiarize yourself with the common characteristics of the Yixing teapot. Most are small (sized for an individual), and none are glazed. Glaze on a Yixing teapot would hinder its ability to absorb tea essences and become "seasoned". The three common colors are dark red, beige, and purple-brown, however other hues can be achieved by mixing different calibers of Yixing clay.
2. Try to find a potter in your local area, or look up the ceramics instructor at your local university. Tea and pottery culture go hand in hand throughout China, and many potters in America share this affection. Ask them about Yixing teapots, and they'll most likely give you a rundown of characteristics, and point you in the direction of where to buy.
3. Personalize the experience. Yixing teapots come in a variety of shapes and designs. They can even be found in the shape of different animals. Find the Yixing teapot that best represents yourself and your personal tastes. Online retailers sometimes have hundreds of designs in their catalogs.
4. Consider purchasing a Yixing teapot for each of your favorite teas, if your wallet allows. Many Yixing lovers will have a set of teapots to maintain the purity of each pot's seasoning.
5. Visit your local bookstore to find a book about Yixing teapots and Chinese tea culture. This can make you a wiser consumer, and provide a wealth of background info about a tea phenomenon that dates back centuries.
Tags: Yixing teapot, Yixing teapots, your local, about Yixing, about Yixing teapots
Venison is a lean, red meat recommended for those looking for healthy meats or on a low-fat diet. What little fat there is should be trimmed away because of its unpleasant flavor. Venison's lack of rich fat can cause it to become tough during cooking. Tenderizing venison is the key to its preparation. Venison has a mild taste that can be combined with any marinade or rub you would use with beef or pork.
Instructions
1. Slice the venison into pieces about as large as your two hands. Lay single layers of meat in the bottom of large metal or glass baking dishes. Metal won't harm the meat, but glass will prevent any metallic taste from transferring to the venison.
2. Use a meat tenderizer to soften the venison. Choose from a mallet with tiny spikes on the hammer head, or a tenderizer with blades held in a plastic frame. Pound the meat evenly and firmly with the mallet or push the blades into the meat so punctures run across the venison evenly.
3. Age the venison. Set the meat in a freezer or refrigerator with temperatures between 30 and 40 degrees Fahrenheit. Let it sit for 24 hours. The meat's juices will settle in the meat and help it soften. Pour apple cider vinegar over the meat to speed the process.
4. Marinate your venison. Venison should always be cooked with another fat, so rub lard or cooking oil across each piece of venison. Cooking oil is preferable for the health-conscious. Add spices and liquid seasonings like mesquite to either fat for your marinade. Thyme, garlic and onion soup mix combine well with venison.