Nothing gets a Mexican-themed party started like a seven-layer bean dip. It's irresistibly tasty and satisfying as an appetizer or party fare, and very easy to assemble, with no cooking required! Serving bean dip at your party or even just with dinner at home is a great move.
Instructions
1. Prepare the ingredients. Chop the green chiles, let the cream cheese soften at room temperature, drain the olives, dice the tomatoes and shred the lettuce. If you choose not to purchase pre-shredded cheese, use a the small holes on your grater to make fine pieces.
2. Mix together the refried beans and taco seasoning mix. Do this by hand, as it will be difficult to remove the mixture from a hand mixer or blender. To make it easier, put the beans in a bowl first and mix them up a bit before adding the seasoning. Spread the mixture onto a baking dish or platter.
3. Stir the cream cheese and chiles together. Again, it is easiest to use a wooden spoon to make this mixture.
4. Spread the cream cheese mixture over the bean mixture on the platter. The best way to do this is to place several dollops of the cream cheese mixture at intervals over the beans and use a spreader to make a uniform layer. If you find this task difficult, you can mix the cream cheese and bean layers together without risking the taste of your dip.
5. Add salsa, lettuce, cheese, olives and tomatoes in layers to the top of your tip. You should refrigerate the dip until it's time to serve it to your guests. If you want to add a festive twist to the dip, place a layer of chips around the edge of the dip before serving to make it easier for guests to dig in.
Tags: cream cheese, cheese mixture, cream cheese mixture, make easier
Guar gum and xanthan gum are ground powders that are used in a variety of products.
Creation
Guar gum comes from seed of the guar bean, while xanthan gum comes from the fermenting sugars with xanthomonas campestris, a bacteria that can normally cause diseases and spoilage in fruits and vegetables.
Discovery
Guar gum was first utilized during World War II because of a shortage of locust bean gum, while xanthan gum was developed in an American lab in the 1950s.
Food
Xanthan gum and guar gum are a common emulsifier in ice cream and salad dressing, and occasionally other liquids. They also help waterproof ice cream, preventing ice crystals, and are used as a preservative in other foods.
Other Uses
Guar gum is used in other products such as toothpaste and explosives when a product for similar purposes as its uses in food. Xanthan gum is not as common, but it can be found in helping drill bits operate.
Health
Studies have shown guar gum can help lower cholesterol and diabetes. Large doses of xanthan or guar gum on their own can cause diarrhea, but in lower doses can help natural colon cleansing similar to fiber.
Tags: bean while, bean while xanthan, comes from, while xanthan
London, England is an exciting and cosmopolitan metropolis full of many exciting shops, restaurants, and businesses. Bakeries are no exception. London is full of wonderful places to purchase fresh and tasty bread.
Instructions
1. Visit Bagatelle Boutique (located at 44 Harrington Road)! If you are a fan of pastries, this is the place to go. Their pastries are made with English fresh cream and pure French chocolate and are unlike any pastry you have ever tasted before. Other mouthwatering items on the bakery roster include the pain au chocolat and the fresh tiramisu. Bagatelle Boutique is certainly a bakery lover's paradise.
2. Go to Poilane Bakeries (46 Elizabeth Street)! This is the quintessential French-style bakery in London. The rich ingredients and classic Gallic flair of the bakery is marvelous. The specialty at Poilane is the Poilane bread, which is a remarkable 4-pound sourdough. Stop by at Poilane Bakeries for a mind-boggling selection of the tastiest bread varieties around.
3. Stop by Patisserie Valerie in Bishop Square! Patisserie Valerie is perhaps London's best bakery when it comes to absolutely stunning and delicious-tasting cakes. Be sure to try the Chocolate Mirror, which is a Belgian chocolate mousse cake. The Chocolate Mirror is well-known in the area, and a must-have for any chocolate lovers!
4. Go to Konditor and Cook (46 Grays Inn Road)! Konditor and Cook is yet another place to find gorgeous cakes and treats. The moist carrot sponge cake is absolutely dazzling as is the dark chocolate layer cake. Visit Konditor and Cook for a selection of delicious cakes surely to make your head spin. The elegant atmosphere of the bakery doesn't hurt, either.
5. Visit De Gustibus (4 Southwark Street)! De Gustibus boast a large selection of Artisanal breads from many different regions. With everything from Eastern European breads like Polish Rye and potato bread to Mediterranean favorites like ciabatta and focaccia, you will be able to satisfy your craving for fresh, traditional breads instantly at De Gustibus. This is definitely a must-visit spot for true bread lovers (and who isn't?)!
If you have a Breville bread maker, you will be able to make bread with an ease that is uncommon in the bread baking world. Breville has programmed so many options into the machine that you can use it to make your bread a work of art in flavors and ingredients. Here are the basic instructions to get you started. In no time at all, you will be smelling the exquisite aroma of fresh baked bread.
Instructions
1. Open the cover on the bread maker and remove the bread pan. There is a metal handle you use to pull it straight out. Insert the kneading blade, making sure it is straight on the shaft, inside the bread pan.
2. Add the ingredients to the bread pan starting with the liquids. Pour in the fat, the sugar, the salt and the milk. Top it off with the yeast. Everything should be at room temperature.
3. Place the bread pan back into the bread machine. Close the lid and plug in the machine. Hit the "On" button and the LCD screen should light up.
4. Choose your settings by hitting the "Select" button. This is the basic bread recipe, so choose "Basic." Now choose the kind of crust you like. Select the 1250 ml size loaf for the recipe listed here.
5. Hit the "Start" button. The machine will now go through its settings for the next 3 1/2 hours. Do not open the cover at any time during its operations.
6. Remove the bread pan from the machine when it beeps three times and the "Keep Warm" light is on. Turn it upside down and make sure the kneading blade is still in the machine. Shake the bread from the pan and allow it to cool on a rack for at least 30 minutes.
7. Press the "Stop" button and then unplug the bread machine from the wall. Allow it to cool down before you remove the kneading blade to wash it. Soak the blade and the bread pan in warm soapy water for about 15 minutes and wipe clean. Rinse and air dry.
This dessert is guaranteed to impress any dinner guest. Serves 6.
Instructions
Making the Crepes
1. Whip the milk, egg, oil and flour in a large bowl. Allow the mixture to sit for five minutes.
2. Use part of remaining 2 tbsp. butter to grease a small (8- or 9-inch) cast-iron pan, omelette pan, or crepe pan and set over medium heat. Add 2 tbsp. crepe batter to the pan and tilt it to cover the bottom.
3. When the edges of the batter start to look dry, flip the crepe over and cook the other side. Remove crepe to a plate lined with paper towels and keep warm.
4. Repeat the process with the butter and crepe batter until batter is gone.
5. Place a crepe on a large plate.
6. Fold the crepe in half and then in half again to form a sort of triangle. Spoon some of the sauce over the crepe and sprinkle some of the pecans and powdered sugar on top.
7. Repeat with the remaining crepes, serving two per person.
Making the Caramel Sauce
8. Put the milk, corn syrup, granulated sugar, vanilla extract and cinnamon stick in a heavy-bottomed saucepan over high heat. Stir the mixture as it comes to a boil.
9. Dissolve the baking soda in 2 tsp. water. Remove the saucepan from the heat and stir in the baking soda mixture.
10. Return the saucepan to the heat and lower to medium. Stirring frequently, let the mixture cook for 20 minutes or so. At this point, the mixture should start to thicken noticeably.
11. Continue to stir almost constantly until the mixture is the thickness of pancake syrup.
12. Remove the saucepan from the heat and stir in the brandy.
13. Melt 2 tbsp. butter in another heavy-bottomed saucepan over medium heat.
14. Add the milk mixture and orange juice to the butter. Cook, stirring, for four minutes.
15. Remove the cinnamon stick. Keep the sauce warm while preparing the crepes.
It has happened to all of us. We find ourselves standing in a line at Starbucks behind a person who does not know what drink they want, changes his order several times or doesn't have their money ready to pay. This kind of customer can make standing in line at Starbucks frustrating and it can hold up the line. If you want to do your part to help the line move faster at Starbucks, follow these simple steps.
Instructions
1. Familiarize yourself with the Starbucks menu so you will know ahead of time what you want to order. You can review the menu online on the Starbucks website. (See link in Resources.) If you know what you want ahead of time, you won't waste time in the line trying to make up your mind.
2. Determine the size of the drink you want to order. At Starbucks, you can order drinks in three sizes: tall, grande and venti. These sizes are the equivalents of small, medium and large. Make your decision before you reach the front of the line. The barista can't begin to make your drink order until they know the size drink you wish to have.
3. Decide if you would like any modifiers for your Starbucks drink. Some modifiers include decaf coffee, extra whip, soy milk or syrups. Figure out exactly what you want before you have to place your order, to save time in the line.
4. Pay attention while you are in the Starbucks line. This way, you will be able to order your Starbucks drink immediately when the barista calls for you to order. You don't want to be distracted or gazing off in another direction because this can hinder the movement of the line.
5. Speak clearly when you place your order so you don't have to repeat yourself. If you speak clearly and loudly the first time you state your order to the barista, the barista will not only get your order correct the first time, but you won't have to repeat yourself. When you have to repeat your order, the movement of the line slows.
6. Have your money ready to pay for your drink. Figure what your drink will cost and have the money in your hand to pay for your drink. Fishing through your pocketbook or your wallet for money will only slow down the line.
Tags: your order, your drink, have repeat, what want, ahead time
You may have received a nice set of new Calphalon pans for your wedding, pulled them out of the box, and noticed they had giant scratches on them. Or, after a couple months, the nonstick coating on your brand-new pans might be starting to peel. Replacing the pans at the store will cost a fortune. Calphalon offers a lifetime warranty for its pots and pans for manufacturer defects. If you've ruined the pans due to neglect, you're out of luck.
Instructions
1. Carefully check your pans. You can't send them in if they are abused through overheating, improper washing, commercial use or other neglect, such as scratching them with metal utensils. Minor flaws such as surface flaws or minor scratches do not qualify you for the warranty.
2. Create an online account at Calphalon.com. Click "Create Account" in the upper right hand corner of the page, and fill out the necessary information.
3. Navigate to Calphalon's warranty information page, and click on the link under the "Warranty Claim" subhead to start the process of returning your defective pan.
4. Fill out the information about the defective pan, including the date of purchase, the store you bought it from, and the reason for return.
5. Note the directions for returning your product. You will need to pay for the shipping costs to send your pans to Calphalon.
6. Find a box that fits and start packing. Calphalon wants the pans without the lids, to save on shipping weight.
7. Use a shipping service with tracking. Calphalon requires this.
I absolutely love good asparagus - when it's cooked right, that is! There are a few factors that contribute to excellent flavor and texture, so follow these tips, and you'll get to enjoy your asparagus to the fullest.
Instructions
1. Buy Your Veggies
- For more info on this, see the "Resources" section at the bottom of the page.
2. Be Prepared
- Rinse and dry the stalks. Cut the base off of each stalk - you want as little white as possible. Next, I usually cut the stalks in half (so you have 3"-4" pieces) to make them more manageable when sauteing but that's up to you. Pour some olive oil in your pan - maybe 1/4 cup (you can always add more later). Heat the pan to medium heat.
3. Start Cookin'
- Put the asparagus in the pan. You'll hear a nice sizzle. Now, there are a couple of roads you can take here: If you prefer your asparagus on the very soft side, cover the pan. If you prefer the stalks a little crispier, leave them uncovered. Stir the stalks occasionally (we are sauteing after all!) so that they cook evenly on all sides. As far as time goes, I'd say 20 - 25 minutes or until the stalks are of desired consistency. Add your salt, garlic salt, pepper, and (if you like a little heat like me) chili powder.
4. Serve It!
- And then eat it.
Tags: Make Sauteed, Make Sauteed Asparagus, Sauteed Asparagus, your asparagus
Choosing to enjoy Scotch requires a little more than pouring a shot of Scotch whiskey into a glass and downing the drink as if it were water. To truly experience the full range of pleasure that a good Scotch provides, there are a few simple steps that should be employed. Choosing to do so makes it possible to savor the bouquet, the taste, and the effects of the Scotch to a greater degree.
Instructions
1. Make sure that the Scotch is served at room temperature. Never chill whiskey or place ice cubes in the drink. The coolness will dull the flavor.
2. Pour the whiskey into the glass. Generally, half full is an appropriate amount. Allow the whiskey to settle in the glass for a moment, then gently swish the contents around within the glass. This will help to release the full bouquet of the Scotch.
3. Before actually drinking the Scotch, take a moment to savor the scent of the Scotch. Doing so will help to prepare the taste buds for the flavor that is about to come.
4. Sip a small amount of Scotch. Allow the Scotch to settle onto the tongue and gently move the liquid around the mouth. This action will distribute the flavor and enhance the pleasure derived from the drink. After a moment, swallow the Scotch and prepare to enjoy another sip.
5. Scotch is best enjoyed served without any accompaniment, such as water or soft drinks. However, if the taste of the Scotch is too strong for individual tastes, add one part bottled water to two parts Scotch. Make sure to use bottled water that is not carbonated, as the carbonation will alter the flavor and aroma of the Scotch substantially.
Tags: bottled water, into glass, Make sure, whiskey into, whiskey into glass
Cure sunflower seeds properly so that you can roast them in the oven to make a healthy snack.
Sunflowers can reach up to 6 feet in height. The annual flowers produce seeds that you can replant or roast. The seeds need to be harvested properly so that you can cure them. If you do not cure the sunflower seeds, they will contain too much moisture. This moisture can make the sunflower seeds spoil quickly. The sunflower seeds are high in vitamin E, magnesium and thiamine, which makes the seeds a healthy alternative to many snack foods.
Instructions
Cure Sunflower Seeds
1. Remove the sunflower head once the back of it appears brown. The leaves will have fallen from the sunflower head as well.
2. Poke five to six small holes in the bottom of the paper bags to allow for air circulation. Place the sunflower head in a brown paper bag upside down. Hang the paper bag in a warm and dry location for two weeks.
3. Remove the sunflower head from the brown paper bag after it cures for two weeks. Hold the head over a large bowl and run your fingers across the seeds. The seeds will fall into the bowl.
4. Spread the sunflower seeds onto a cookie sheet in a single layer. Allow them to cure in a dry and warm location for two weeks or until the shells appear brittle.
Roast Sunflower Seeds
5. Rinse 1 cup of sunflower seeds in a colander in the sink under cool water. Remove any dirt and debris from the seeds.
6. Place 2 quarts of water into a saucepan. Add 1/4 cup of salt if you want the seeds to have a salty flavor. Bring the water to a full boil and then add the sunflower seeds. Simmer the water and boil them for 1 to 1 1/2 hours.
7. Place the sunflower seeds into a colander to drain the water. Spread them into a single layer on paper towels to allow the seeds to air dry.
8. Heat the oven to 325 degrees Fahrenheit. Spread the seeds in a single layer on a clean cookie sheet. Roast the sunflower seeds in the oven for 20 to 25 minutes. Stir them every five minutes to prevent them from burning. Remove the seeds once they appear golden brown. Allow them to cool for 15 minutes.
9. Place them in an airtight container and store in the refrigerator.
Tags: sunflower seeds, sunflower head, single layer, Allow them, brown paper, cookie sheet
You can prepare eggrolls, burritos and stuffed grape leaves the same way. Regardless of the ingredients you choose to use, your eggrolls can stay sealed and crispy by using this technique. And remember, the oil is extremely hot as you fry the eggrolls. Use caution.
Instructions
1. Prepare filling ingredients ahead of time according to recipe directions. Some ingredients are best if you prepare a day in advance. Follow your recipe instructions carefully, or your eggrolls may be soggy.
2. Clear a countertop for your workspace, or use a breadboard.
3. Make the egg wash. Combine one egg with one tablespoon of water in a small bowl. Mix with a fork until frothy.
4. Place an eggroll wrapper on the countertop with a point facing you. Place filling in a mound on the lower third of the wrapper.
5. Brush a thin border of egg wash or water around the edges of the wrapper. This becomes the seal that holds the ingredients inside the eggroll.
6. Bring the point over the filing. Roll the eggroll one time to enclose the filling. Fold the sides over the filling. Roll the eggroll shut, and seal the tip with more egg wash or water.
7. Finish preparing all the eggrolls according to the above directions. Carefully fry your eggrolls in hot oil according to recipe directions. Let the eggrolls cool a bit, and then enjoy them.
Tags: your eggrolls, according recipe, according recipe directions, eggrolls according, recipe directions, Roll eggroll
Wheat seeds are a healthy addition to your pantry. You can ground them into a powder for whole wheat flour, boil wheat seeds in water as a rice substitute or sprout them for a nutrient-rich snack. Whatever use you have in mind for your wheat seeds, the first step to safe consumption is cleaning. In most cases, wheat seeds are not picked over for debris or cleaned. Culling is the process by which you search and remove debris from your wheat seeds like small rocks, pebbles or insect parts. Rinse and cull your seeds before cooking or sprouting.
Instructions
1. Pour your wheat seeds into one of your buckets.
2. Set the empty bucket in front of a medium-sized fan and turn the fan on.
3. Slowly pour the wheat seeds from the full bucket into the empty one letting the fan blow the grass and other lightweight debris from the falling seeds. Repeat pouring from bucket to bucket in front of the fan several times until no grass or large particles are visible.
4. Pour the wheat seeds into a colander. The colander should have small enough holes to prevent the wheat seeds from falling through.
5. Run the cool water over the seeds and agitate them for several minutes to remove any dust and dirt from the surfaces.
6. Pour the rinsed seeds onto a clean, dry towel in one even layer. Carefully look over the seeds and remove any larger rocks or pieces of dirt that remain.
Tags: your wheat seeds, wheat seeds, your wheat, wheat seeds, bucket front, debris from, from falling
In the United States, the only way to get hold of wild duck is to shoot it yourself, or get someone to do it for you. It is available from October to December. Wild duck tastes different from farmed duck, and depending on what it's fed on, it is also a leaner meat. Wild duck breasts can be drier than farmed duck, therefore marinating for 4 to 24 hours is beneficial; another alternative is to wrap them in bacon or a similarly fatty meat for cooking. Add this to my Recipe Box.
Instructions
Roasting
1. Preheat the oven to 450 degrees Fahrenheit.
2. Drizzle plenty of oil over the duck breast, or spread with duck fat to prevent drying.
.
3. Lower the heat to 425 degrees and place the breast in the middle of the rack. Roast for up to 30 minutes, checking halfway through to ensure the breast is still moist; baste with the juices of the duck if necessary. Wild duck breast tastes best when it's a little rare and the meat is a dark red color.
Slow-Cooking
4. Preheat the oven to 400 degrees Fahrenheit.
5. Wrap duck breasts in bacon to preserve moisture. Place in an ovenproof dish.
6. Pour liquid (stock, water or wine) over the breasts and sprinkle with seasoning.
7. Place the dish in the oven and cook for 20 minutes. Lower the temperature to 300 degrees and cook for 1 hour. It will be ready to serve, but note that slow-cooked dishes usually taste better the following day.
What is the Most Common Type of Oil Used in Spain?
The most common type of oil used in Spain depends on what you are using the oil for. If you were making a salad, then you would most likely want to use some aromatic and delicious Spanish olive oil. If you wanted to lubricate a piece of machinery, olive oil would not work very well, so you would choose a petroleum-based product. However, the petroleum itself was probably produced elsewhere.
Types
A distinction must be made between edible oils and those used in industry. By far, the most common edible oil in Spain comes from the olive. Spain produces 36 percent of the global supply of olive oil and each Spaniard consumes 20 percent of it.
Refined petroleum products are the most common industrial oils. Spain is a poor oil producer, making just 29,350 barrels per day, while its daily consumption is 1.6 million barrels (using 2005 figures). Of this amount, the lion's share is used as fuel.
History
Spanish olive trees have been in cultivation at least since the voyages of the Phoenicians, who probably introduced to the Iberian peninsula. The first written record of the olive in Spain appeared in the first century BCE, when Julius Caesar reported bivouacking his troops in an olive grove.
The exact date and origin of petroleum distillation and use in Spain is not known. However, the distillation and use of kerosene from petroleum was known in Persia in the ninth century BCE and likely spread to the Iberian peninsula which was under Islamic rule at the time.
Function
Olive oil is primarily used as a cooking oil, although it is used in cosmetic preparations, notably Castile soap which takes its name from a region of Spain. Before the widespread use of petroleum distillates and modern technology, the less desirable grades of olive oil were used in the Mediterranean world as lamp fuel.
In Spain, petroleum and its distillates are used as they are in the rest of the developed economies as fuel, lubricants and plastics manufacturing.
Features
Both olive oil and petroleum vary in quality and are categorized according to grade. Extra virgin olive oil is regarded as being the premier grade, followed in descending order of purity by virgin, refined and pomace. These gradations are determined by the levels of acidity and organic peroxide in each, with extra virgin being nearly free of these impurities. Petroleum grades are determined by the amount of aromatic hydrocarbons readily available from a given quantity. The most desirable grade tends to be Brent sweet light crude. Spain's oil reserves are so small that there is little variability in its quality, which tends to be rather modest.
Effects
The high quality and large available amounts of Spanish olive oil make it readily available through Spain and the rest of the world. Producing more than 30 percent of the world's supply, Spain exports most of its excess capacity to other members of the European Union who either consume it or repackage and resell it to other nations. Conversely, Spain has little in the way of naturally occurring oil reserves and depends on imports to make up the shortfall.
Tags: most common, Spanish olive, Common Type, Common Type Used, Iberian peninsula
Beta glucans are polysaccharides bound in a sugar/protein complex. Although they occur in other plants and microorganisms, they are generally a cultured extract from the cell wall of baker's yeast. Beta glucans act as immunostimulants. They are extracted from the yeast cell by stripping away layers of carbohydrates, proteins and other materials from the cell. This three-step laboratory process uses fermentation, recovery and formulation. The process uses yeast-derived cultures that have been refined and standardized for scientific purposes.
Instructions
1. Begin fermentation with a pure culture. Fermentation allows the release of the beta glucan into the fermentation broth. It will later be recovered from this broth, standardized and refined. The fermentation should be carefully controlled and monitored for contamination for 14 days.
2. Use drum filtration to separate the production strain from the fermentation broth. Further refining should be done using ultrafiltration and polish filtration. At this phase the beta glucan will contain other active enzymes including β-glucanase and xylanase.
3. Standardize and refine the final product using sorbitol, sodium chloride, sodium benzoate and potassium benzoate. Precise amounts will vary.
Tags: beta glucan, Beta glucans, fermentation broth, from cell, process uses
Aging is used to improve the quality and taste of many different types of wines. Changes and reactions occur during wine storage and more processes occur the longer a wine ages. Wine that is stored in oak barrels is typically not consumed quickly after production; instead, wine aged in oak requires a longer length of time to fully develop. More red wines than white wines are aged in oak, and the resulting premium wines tend to have a heavier, silkier texture and a more complex flavor. Oak barrels are often utilized for wine storage because they provide several different flavoring compounds and extracts.
Oak and Wine
When wine ages in an oak barrel, the alcohol, water and acid extract chemicals, tannins, sugars and flavors from the wood. The wine extracts the most from the wood during the first few weeks, and the action slowly stops over time. Wine is typically aged in oak from a few weeks up to two years. Oak aged wines are typically described as oaky, vanilla-infused, smoky, toasty, spicy, and coconut-infused.
Age and Preparation of Barrel
The preparation of oak barrels affects both the taste and the amount of time it takes to flavor wine. Oak barrels used the first time produce wine with the most flavors extracted from the oak. When a barrel is used a third time, the amount of time required to age it is twice the time that is required for the first and second use, since many of the extracts have already been released from the oak.
Type of Oak Barrel
Whether or not an oak barrel is made of raw "green" wood, seasoned wood or toasted wood can all affect the taste of the wine once it is aged inside. A toasted barrel gives a more smoky flavor to the wine, a seasoned wood barrel adds a vanilla element to wine, and a raw wood barrel adds a spiciness to and softens the wine.
How Oak Tannins Affect Flavors of Aged Wine
Wine aged in oak barrels have flavors from the tannins found in the oak itself. (These are different from the tannins found in grapes.) Oak tannins make wine heavier and creamier in the glass and the mouth.
Types of Wines Aged in Oak
Wines aged in oak can be red, white or a blend of both; the flavors desired in the wine determine how long and in which barrels the wine will be aged.
Tags: amount time, barrel adds, flavor wine, flavors from, from tannins, from tannins found, from wood
Mix different fruits together for a healthy and delicious fruit salad.
Fruit is good for the human body. According to the Food Guide Pyramid set by the U.S. Department of Agriculture, adults should consume at least 2 to 3 cups of fruit per day. While eating raw foods like fruit has many health benefits associated with it, minor processing of fruits can break up the monotony of fruit-eating. Cutting up different fruits and mixing them together in the form of a salad is wildly popular and adds much variety and creativity to fruit dishes.
Fruit Salads: Vegetarian
Fruit cocktails are small fruit salads that consist of assorted fruits in a syrup. Large vegetarian fruit salads, consisting mainly of cut-up fruits, can be mixed with acidic fruit juices like orange or lemon juice to prevent browning prior to serving. This type of salad is best processed early the day it is served. Preparation is quick, and the cut up fruits and juices have a good amount of time to stew before service. Some recipes feature vegetables such as lettuce and legumes or nuts -- both very healthy ingredients. Frozen fruits and spices may also be used.
Watermelon Boats
A partially hollowed-out watermelon is a good arrangement for fruit salad. It can be halved to make a boat-like container to hold multiple servings, or cut into bowls for individual servings. Watermelon bowls are best used for fruit salads consisting mainly of fruits and nuts, although the addition of spices and condiments like pepper and mayonnaise to the mix should not harm the flavor of the watermelon bowl. Fruit salad should be tasted before going into a watermelon boat. Precut watermelon should be stored in the refrigerator with plastic wrap, keeping it unexposed to the air.
Salads Containing Fruit: Non-Vegetarian
Commonly called chicken or tuna salad, these mayonnaise-slathered fruit salads generally adopt the name of whatever animal protein they feature. Sandwiches are made of and named for them as well. Raisins, grapes, nuts, mustard, mayonnaise and spices, like curry, give these meats most of their flavor. Although the fish flavor from the tuna salad is pretty overpowering, adding more lemon juice to the mixture helps balance the flavors.
Molded Fruit Salad Arrangements
Fruit Salads also come arranged in gelatin molds. Adding sliced bananas, grapes, pineapples and celery to thickening, fruit-flavored gelatin is a tasty treat that can be served as a side or a dessert.
Ambrosia salad is another popular arrangement; powdered sugar and whipped cream are used to suspend different sweet fruits (many recipes call for canned fruit). This mixture can also be served as a side or dessert, as it is incredibly sweet.
Fruit-Kabobs and Sangria
The forks and plates may be ditched for sticks when fruit kabobs are on the menu. This arrangement looks exactly how it sounds. Chopped fruits like cantaloupe, grapes, melons, strawberries and bananas can be stacked on bamboo skewers and enjoyed by hand. Whipped cream or yogurt can be added as a topping. Sangria is a fruit and wine punch that comes from Spain and Portugal. Making it involves stewing fruits like strawberries, grapes and pears in a mixture of red wine, brandy, sugar and citrus-flavored soda. It may be drunk immediately, though some people like to let it stew for a day.
Tags: fruit salads, consisting mainly, different fruits, fruit salad, Fruit Salad Arrangements, fruit salads consisting, fruits like
Why buy expensive commercial fish sticks for your family when it's so easy to make your own healthy fish fingers? Serve them with some fresh tarter sauce and you've got a main dish that's bound to become a family favorite.
Instructions
Healthy Fish Fingers
1. Cut the fish fillets into fingers and set them aside.
2. On a sheet of waxed paper, mix the bread crumbs with the freshly ground black pepper, salt and freshly grated lemon peel.
3. Whisk the egg white in a separate small bowl, allowing any excess egg white to drip back into the bowl.
4. Dip the fish fingers into the bread crumb mixture, coating both sides and patting them so the crumbs stick to the fish.
5. Heat the oil in a large non-stick skillet over over medium-high heat. Fry the fish fingers in batches until they're golden in color, turning each fish finger one time. Cook the fish for about 10 minutes, until it flakes with a fork.
6. Put the fish fingers on a serving dish, and serve them them immediately. Provide some tarter sauce on the side. See recipe below.
Tarter Sauce
7. Mix the chopped dill pickle and organic mayonnaise in a small mixing bowl.
8. Stir in the chopped green onion and cayenne pepper.
9. Cover the tarter sauce and refrigerate it until you're ready to serve the healthy fish fingers.
Tags: fish fingers, tarter sauce, fish fingers, Healthy Fish, Healthy Fish Fingers, healthy fish fingers
Wait...don't throw away that ruined dinner. There are ways to help rescue a ruined meal, whether it's mushy vegetables or burned meat. Before you throw out that dinner and call for pizza, read these helpful hints to help you rescue that dinner.
Instructions
1. Peel a potato and cut in large pieces, add it to a dinner that's too salty. The potato will absorb the extra salt. Remove the potato and dispose of it. If the dinner is a soup or stew, add more water to dilute the salt. If the soup or stew is too thin after adding water, thicken it with cornstarch, allow to cook for a few more minutes and serve. A pat or two of butter also helps reduce the flavor of too much salt.
2. Soften stale bread or rolls in the oven. Pat the bread all over with water, but don't over do it. The bread should be slightly damp not wet. Wrap the dampened bread in aluminum foil and warm in the oven.
3. De-bone an over cooked chicken and use the chicken in a salad, stew or soup. To help rescue the tough chicken, cut it into small pieces so it doesn't taste tough and use in a favorite recipe.
4. Slice a steak into thin strips if it's been over done. Slice the steak as thinly as possible and season with a favorite meat sauce. Thin slices will help the meat to taste more tender. Warm only the sauce, not the meat. Add fresh sliced mushrooms to the sauce for a wonderful flavor.
5. Chill the bottom of the pot if you've burned the dinner. Make sure you chill only the bottom of the pan in ice water, keep the contents of the meal dry. Chilling the pot will stop all heat immediately. Scrape off the burned part of the meal and discard any badly burned parts. Place the remaining dinner in a clean pot and heat for a few minutes. While heating, add a slice of bread to the top of the dinner to remove any flavor or odor of burning or charring.
6. Use over cooked vegetables by adding them to a beef or vegetable broth, heat for a few minutes and you now have vegetable soup. You can also rescue over cooked vegetables by placing them in a blender and make a puree out of it. With the addition of a few spices, the pureed vegetables make a good side dish.
Tags: help rescue, over cooked, cooked vegetables, heat minutes, over cooked vegetables
Store feta is herb-infused olive oil for a special kick.
Feta is a classic Mediterranean cheese traditionally made from sheep's or goat's milk. In America, you can also find cow's milk versions, which makes for a milder, less pungent cheese. Feta is available in many levels of quality, so like all foods, buy the best one you can afford. No matter which option you choose, never buy precrumbled feta, since it tends to be saltier and drier than its creamy, salt-brined counterpart. Although feta is most often used cold to top salads, it's a versatile cheese that can add unexpected flavor and texture to simple dishes.
Instructions
1. Open the package of feta the day before you intend to use it. Break off a small piece and taste it. If it is too salty or pungent, rinse the feta in cold water and replace the brine with milk. If it is not salty enough, replace the brine with a solution of one tbsp. table salt (or 2 tbsp. coarse salt) and one cup of water. Change out the brine solution every day to keep the feta fresh.
2. Slice off a large chunk of feta and place the rest of the block back in its container. Crumble the feta into bite-sized chunks using your hands.
3. Sprinkle feta crumbles on top of grilled or roasted vegetables, soups, sliced fruit or salads.
4. Add feta to warm pasta mixed with cooked chicken and vegetables. The feta should melt slight and break down in the pasta, adding a creamy texture to the dish. Thoroughly combine the pasta and taste before adding any additional seasoning.
5. Make burger patties with ground beef or lamb, fresh herbs, and crumbles of feta cheese.
6. Sprinkle feta crumbles on top of homemade pizza. Or, make a nontraditional pizza using pita bread or flat bread. Add pesto, cooked meat and vegetables and bake in the oven until the cheese is browned.
7. Cut the feta into slices instead of crumbling it. Arrange it on a plate with sliced tomatoes and meat. Drizzle with olive oil and serve with crackers or slices of baguettes as an easy appetizer.
Showing someone you love them can be as simple as opening a recipe book. Valentine's Day comes once a year, but it often comes with a hefty price tag. This year instead of spending a lot of money on your loved ones, show them you love them with the gift of your time--and candy. With a little planning and some creativity you can give a gift that is personal, thoughtful and tasty.
Planning
When planning to give a gift of homemade candy the first step is to come up with a budget of money and time. Chocolate and nuts tend to be expensive, but pretzels and almond bark are fairly affordable. How much money you want to spend can give you a starting point for finding a recipe. How much time you want to spend also can shape your candy-making options. Some candies, such as fudge, are relatively quick because you just have to cook them and pour them into a pan--no hand-shaping required. Truffles, chocolate-dipped strawberries and pretzels dipped in almond bark can be time-consuming because each candy must be done by hand. These elements also can determine whether you want to make one type of candy or several.
Making Candy
Before you start making candy, read through your recipes and make sure you have all the ingredients and equipment handy. Candy making often requires a syrup mixture to be cooked to high, exact temperatures. You don't want to spoil a batch of candy because you are trying to find your candy thermometer. If you don't have a candy thermometer you can use the cold water test. The guidelines for this test can be found at http://www.exploratorium.edu/cooking/candy/sugar-stages.html. If your recipe calls for candy to be dropped onto wax paper, lay it out before you start. Grease pans if necessary and know exactly what process you need to follow.
Since most candy involves very high temperatures, take precautions to avoid burns or spills. The cooking stage of candy making is not a good time to get children involved.
Packaging Candy
When it comes to packaging the candy, let your creativity kick in. The important thing is to keep the candy as fresh-tasting as possible, so consider wrapping it in plastic wrap, sealing it in a plastic zipper bag or packing it in an airtight container that the recipient can reuse.
If you are trying to save money, look around your house for containers you can reuse and decorate. You can paint or cover containers with paper to hide their original purpose. Thrift stores often have inexpensive coffee mugs that you can put candy in and wrap in seasonal cellophane. You also can spend a few dollars on a special plate and wrap the plate and candy in colored plastic wrap.
You can buy pleated paper cups to package individual candies or individual servings of candies. Before Valentine's Day you should be able to find these with seasonal decorations on them. Look through the Valentine's Day aisle at your local discount store. You may be able to find things to spark your creativity, such as tissue paper, cellophane bags, tins or gift bags that are seasonally decorated. If plan ahead you can find these types of seasonal products on sale after Valentine's Day and store them for next year.
Tags: able find, almond bark, candy thermometer, find these, give gift, Homemade Valentine
This is one poultry gravy that is supposed to have lumps in it - lumps of chestnuts, that is - and it smacks with the flavor of autumn. It's perfect with a chestnut stuffing. As an added bonus, it doesn't use the bird's drippings, so you can make it ahead of time. Yields about 1 quart.
Instructions
1. Melt butter in a 3-quart saucepan over medium-high heat.
2. Add carrots, celery and onion and saute until tender, about 15 minutes.
3. Add 1 1/4 cups of the chestnuts to saucepan and cook 1 minute, stirring often.
4. Add the brandy and wine and deglaze the saucepan, scraping the bottom of the pan with a wooden spoon to loosen any bits adhering to the pan as well as roll the chestnuts around in the liquid.
5. Add the stock and bring to a simmer. Simmer for 30 minutes.
6. Transfer the gravy to a blender and puree until smooth.
7. Cut the remaining chestnuts into quarters and stir into the pureed gravy.
8. Pour gravy with chunks of chestnut into a gravy boat and serve.
When you think of salad, you might think of bland iceberg lettuce, an abandoned sliver of tomato, a few shreds of carrots and a lumpy dressing. With a little effort, you can make your saladmore interesting easily and come up with some great twists on old recipes.
Instructions
1. Go nuts! Add nuts to your favorite salad. Not only are nuts healthy and vitamin rich, but they also provide the "crunch" that so many people miss when they eat a salad. It should be noted that nuts are have a high fat content. While it is "good fat," use them sparingly to avoid a high calorie salad. Consider chopping them to spread out the flavor. Also use different kinds of nuts, peanuts, walnuts, pistachios and different preparations of nuts; roasted, candied or seasoned.
2. Add fruit. Many people don't think of fruit in a vegetable salad, but there's no reason you can't add strawberries, blueberries or raspberries to your greens. Also add dried fruit. The burst of flavor is a nice contrast to the usual crisp lightly flavored vegetables found in your usual salad.
3. Try meat. Meats and cheese make salad a little more calorific, but go a long way in adding flavor. Add a nice piece of salmon over greens, or grilled chicken on a bed of arugula. Create fun recipes by adding meat. Also try cutting the meat into smaller pieces to spread it out. This will save calories, but add flavor.
4. Introduce herbs. Fresh herbs such as basil, oregano, thyme, sage and mint can really have your salad bursting with flavor and make it much more interesting. Go to your local farmer's market to find the freshest of the fresh. Chop or tear the herbs and toss them right with your lettuce.
5. Roast it. Almost every kind of vegetable can be roasted. Drizzle olive oil, add salt and pepper and cook over a flame for or on your grill. The flavors will literally burst from the normally boring vegetable.
6. Heat it up. Some salads, believe it or not, are best when warm. The best example of this is a warm spinach salad or a grilled Caesar salad where the romaine lettuce is actually cooked. You can have a hot sandwich, why not a hot salad?
The Midwestern state of Ohio is home to great natural beauty, thanks in part to the presence of Lake Erie's coastline, the Ohio River and the glaciated Allegheny Plateau. Visitors to Columbus, the capital of Ohio, will find plenty of cultural attractions and nighttime activities. Night owls visiting the city will have little trouble finding a unique martini bar to spend an evening in. Martini bars can also be found in other Ohio cities.
Martini Park
Martini Park is a martini bar and lounge in Columbus's Easton neighborhood. Martini Park has three full service bars, a raised stage and dim red lighting. Designed for adults 30 and up, drinks are on the pricier side and the bar has a strict dress code of "stylish attire"--no sneakers or baseball caps allowed. Cocktails are divided into three categories: martinis, champagne cocktails and specialty cocktails. Drinks include the Black Cherry Fizz, made with Smirnoff black cherry vodka, Chambord, sweet and sour mix and soda. The food menu consists of appetizers like Crab Cake Corn Dogs and Kobe Beef Sliders. Martini Park is closed on Sundays.
Martini Park
4040 Easton Station #E105
Columbus, OH 43219
614-471-4300
martinipark.com/columbus
Tip Top Kitchen & Cocktails
Tip Top Kitchen & Cocktails is a bar located in downtown Columbus. Tip Top has a casual atmosphere, with brick walls and simple wooden furniture. Drinks include The Alice, made with Wing Vodka, Framboise and ginger ale, and Thurber's Cat Nap, made with orange vodka, Oberon Ale and 7up. The food menu consists of standard pub fare: sandwiches, fried appetizers and salads. Tip Top frequently features live music and other events--check website for details. Tip Top is open seven days a week.
Tip Top Kitchen & Cocktails
73 E Gay Street
Columbus, OH 43215
614-221-8300
tiptopcolumbus.com
Bristol Bar
Bristol Bar is a bar and lounge in the University District. The brick lounge features two full service bars, black leather furniture and two patios. Martinis include "In the Land of Milk and Honey," made with vodka, honey liquor, Half and Half and graham crackers, and the "Cracker Jack," made with Sambuca White, creme de coco, Half and Half, Amaretto, Orgeat and Cracker Jacks. Bristol Bar hosts weekly dance events such as "Manchester Mondays," featuring Brit pop music. Weekend usually have a low cover charge--check calendar for details. Bristol Bar is closed on Sundays.
Bristol Bar
132 E 5th Ave
Columbus, OH 43201
614-291-0552
bristolbar.com
Crave
Crave is a martini bar located in Akron's historic district. The modern bar has minimal decorations and is housed in the restored Castle Hall building. Crave offers unique martinis like the Dirty Mediterranean, made with Prairie organic vodka, kalamata olive juice and olives stuffed with feta cheese, and the Crave A Martini, a mixture of Grey Goose L'Orange vodka, Tang, Orangecello and a slice of orange. Crave also serves food such as duck confit salad, tuna with wasabi mashed potatoes and pork tenderloin. Valet parking is available.
Crave
57 E. Market St
Akron, OH 44308
330-253-1234
eatdrinkcrave.com
Tags: made with, Martini Park, Kitchen Cocktails, closed Sundays, Drinks include, food menu
Some call it stuffing, others say dressing: either way, this mound of buttery, broth-encrusted bread is like most personal opinions -- everyone believes their recipe is the best. Be a little adventuresome and try a few new recipes. You never know when the next best stuffing idea will present itself.
Sausage Apple Cranberry
Numerous Americans stuff their Thanksgiving turkey with the classic combination of sweet apple and cranberry partnered with savory sausage. Spread 1 ½ cups of cubed whole wheat bread and 3 ¾ cups of cubed white bread on a large cookie sheet and toast for five to seven minutes at 350 degrees. Transfer to a large glass bowl when toasted.
Combine 1 pound ground turkey sausage with 1 cup of chopped onions, ¾ cups diced celery, 1 ½ teaspoons rosemary, 2 ½ teaspoons of dried sage and ½ teaspoon thyme. Brown mixture in a large skillet, then pour over bread.
Add 1 chopped Golden Delicious apple, ¾ cups dried cranberries, 1/3 cup minced parsley and 1 cooked finely chopped turkey liver. Drizzle ¾ cup turkey stock and 4 tablespoons unsalted melted butter over mixture and combine. Spoon into turkey and bake.
Challah Bread Stuffing
Be creative with your stuffing bread and use rich, buttery challah bread instead of white or wheat bread. The challah bread absorbs the juices and stuffing seasonings to create a rich, delectable dish.
Heat one tablespoon of vegetable oil in a large skillet and cook 1 diced onion until translucent. Preheat oven to 350 and grease a 9-by-13-inch glass baking dish. Soak one pound of challah bread in warm water, one slice at a time. Pat excess water from each piece and place in large bowl.
Mix 1 cooked onion, 2 chopped carrots, 2 chopped celery stalks and 3 beaten eggs in a separate bowl. Add a ½ teaspoon of salt and pepper. Combine onion mixture with bread and spread in greased glass baking dish. Cover with foil and bake for one hour.
Apple Raisin Stuffing
This recipe combines the sweetness of raisins and orange juice with traditional flavors such as Italian sausage, celery and thyme.
Preheat oven to 325. Boil 1 cup of orange juice and raisins, remove from heat and do not drain. Sauté 2 cups chopped celery and 1 large chopped onion in ½ cup butter. Transfer to large bowl. Sauté 1 pound bulk Italian sausage over medium heat until fully cooked. Drain fat and add to onion and celery mixture. Add 1 16-ounce package of crushed herb-seasoned stuffing, 4 medium peeled chopped apples, 1 cup chopped pecans, 2 cups chicken broth, 2 teaspoons dried thyme and ½ teaspoon pepper. Mix in the raisin and orange juice combination.
Spoon stuffing mixture into two greased 9 by 13 inch baking dishes. Cover with foil and bake for one hour. Remove foil and bake 10 additional minutes until golden brown.
Jerky is essentially dehydrated meat that can be seasoned and stored without the need for refrigeration. Jerky can be made out of many types of meat, including beef, venison and other game, such as moose. If you're making your own jerky, you will have to cure and spice the meat prior to drying it to give it flavor and ensure its preservation. Curing your jerky is a simple task and is similar to seasoning regular cuts of meat.
Instructions
1. Cut the meat into 1/4-inch strips at a length of your choosing. Weigh the meat after you cut it to determine how much spice and cure you will need.
2. Measure the spices and cure according to how much meat you plan on turning into jerky. For a 2-lb. batch of meat, you will need 1 tbsp. of spices and 1 tbsp. plus 1 tsp. of cure. About 2 lbs. of meat is a manageable amount of meat to turn into jerky. Don't make batches any larger than that if you're new to making jerky.
3. Mix the spices and cure together and place the mixture into the seasoning shaker.
4. Lay the strips of meat on a flat surface, such as a cutting board or a table and pat them dry with a paper towel.
5. Sprinkle about half of the spice and cure mixture onto one side of the strips, flip the strips over and sprinkle the rest of the mixture onto the other side. Place the strips into a bowl and turn them over until the mixture has spread evenly over all dimensions of the strips.
6. Place the strips into the sealable plastic bag so they are all pressed in tightly together and place the bag into the refrigerator for about 24 hours before cooking.
Tags: into jerky, mixture onto, Place strips, Place strips into, spice cure, spices cure
Pan fry venison steaks properly to lock in the flavor and keep the meat tender.
Venison steaks need to be cooked properly to prevent the meat from having a tough texture. Venison meat is low in calories, cholesterol and fat. Replace beef and pork with venison in recipes for a healthier diet. Brown venison steaks fast over high heat. Overcooking the deer meat will cause it to lose its flavor and texture.
Instructions
1. Season the venison steak with your preferred seasonings. Seasonings like ground pepper or garlic bring out the meat's flavor. Avoid adding salt to venison because it will draw out the juices and prevent it from browning.
2. Melt 2 tbsp. of butter in a frying pan for each deer steak.
3. Place the deer steak on the hot frying pan. Avoid crowding the deer steaks in the pan.
4. Fry each side for 30 seconds or until the sides brown. Only turn the meat once. The University of Minnesota states that venison needs cooked to a safe internal temperature of 160 degrees F to prevent food-borne illnesses.
5. Reduce the heat for steaks thicker than 3/4 inch. Allow the meat to continue to cook over medium-low heat until it reaches 160 degrees F. Increase the temperature slightly if water seeps from the meat.
There are so many ways to prepare good tasting fish fillets. From broiling to batter-frying, the options are endless. Try to saute, or pan-fry, your fish and have a great tasting meal in no time. Add the flavors you want by adjusting the oil and seasoning you saute the fish with.
Instructions
1. Use a small to medium size frying pan that is just big enough for the fillets. Add the flavors you want by adjusting the oil and seasoning.
2. Turn the heat level to medium-high, and add enough butter or oil to cover the bottom of the pan. Pat your fish fillets dry with a clean kitchen towel or paper towel.
3. Season the top side of the fillets with your choice of seasonings.
4. Lay them gently, season-side down into the pan. Then, season the top side of each fillet.
5. Saute the fish without moving it around for 5 to 8 minutes, or until the bottom turns crispy brown.
6. Turn fish over, and finish cooking until cooked through. This only takse a few minutes more.
Vegetable strips are an example of a good school snack.
When selecting school snacks, choose foods that are healthy and filling so they will provide the child with energy to get through the day. In addition, choose familiar foods that your child eats at home and that you know the child will be willing to eat at school as well.
Fruit
A piece of fruit is a sweet, simple and healthy snack to eat at school. Send a whole banana, apple, pear or orange to school with the child for a snack. If the child prefers, slice apples or pears and spritz them with lemon juice to prevent browning. Other simple fruit choices include grapes, berries and applesauce cups.
Vegetables
Raw vegetables make easy and nutritious school snacks for kids. Baby carrots, celery sticks, cucumber strips and bell pepper strips all keep well for a few hours and are simple to prepare. Rather than having kids dip vegetables in salad dressing or a vegetable dip, which can both be high in fat content, send a small container of hummus instead. This garbanzo bean-based dip is high in protein and helps the snack be more filling.
Starches
Starch-based snacks are filling and provide quick energy for the child. Whole wheat crackers, rice cakes and dry breakfast cereals are a few simple options. Potato chips can also be good snacks, but rather than sending a bag of store-bought chips to school for a snack, make your own chips. Thinly slice potatoes or sweet potatoes, lightly salt them and bake them on parchment paper until they are crispy. These chips have no oil so they are healthier than store-bought chips.
Nuts
Just a handful of nuts provides enough protein and fat to keep the munchies away for another hour or two. Nuts are an ideal snack for children who do not have much time to eat their snacks, such as middle school or high school students who can only eat between classes. Choose nuts that are only lightly salted. For kids who do not like plain nuts, mix them with dried fruits and cereal pieces to make a trail mix or purchase granola bars that contain nuts.
Tags: foods that, school snack, school snacks, store-bought chips, them with
Red wine sangria became popular in the United States at the 1964 World's Fair.
Red wine is a highly popular beverage for sipping or to accompany dinner. But it is also good mixed with other beverages to make red wine drinks. The Spanish have a long tradition of this with libations like sangria and calimocho, and mulled red wine drinks like glogg are popular in Scandinavia and around the world.
Bishop Wine Cocktail
In the sour family of cocktails -- which combine a spirit with lemon or lime and a sweetener -- the bishop wine cocktail is one of many drinks to make with red wine. This one is similar to a classic daiquiri but made with red wine. The wine, lemon juice and simple syrup are combined in a cocktail shaker with ice, shaken and served.
Calimocho
A favorite among Spanish teenagers, the calimocho is a simple mixture of half cola and half red wine. While it may sound like an odd combination to the uninitiated, similar concoctions can be found in many countries throughout the world. It has even found its way onto cocktail menus at upscale American restaurants.
Glogg
A classic Scandinavian winter beverage, glogg is similar to mulled wine. Recipes vary greatly, but the essence of glogg is red wine, brandy, sugar, raisins, cardamom and other spices. The ingredients are simmered together and served piping hot.
Red Wine Cooler
Although white wine coolers may be more commonly known, red wine coolers are no less refreshing. A nice drink in the summer, red wine coolers typically combine red wine, lemon-lime soda, and ginger ale. The result is a slightly sweet, carbonated beverage.
Sangria
Possibly one of the most well known red wine drinks, sangria is a Spanish creation that combines fruit, red wine and brandy. Almost any variety of fruit can be used but popular varieties include apple and slices of citrus fruits like orange and lemon. Since it is made in large batches, sangria is often a popular party drink.
Eating oysters can be a wonderful experience. You can eat oysters in many ways with different sauces, side dishes, wines, seasonings and more. Oysters are known aphrodisiacs and taste great on a cracker. You can add so many seasonings like Tabasco, oregano, basil, garlic, sea salt and lemon. Be inventive and make your own oyster treats! Learn eat oysters in a variety of ways and dazzle your tastebuds.
Instructions
1. Make sure the shell and the oyster are completely detached from each other and get your shellfish fork ready. Glance down at your fresh oyster an appreciate it's grace. Then slurp!
2. Add some a teaspoon of cocktail sauce, some red wine vinegar, a string of grated horseradish and a squeeze of lemon. Enjoy the smell of your fresh oyster and its seasonings, and then eat it.
3. Make a shooter! Take some Tabasco, some cocktail sauce, some vodka, and put the oyster in a shooter glass. Enjoy the rush of this fresh seafood treat.
4. Lift up an oyster shell and place it between your first two fingers and your thumb. Enjoy the fresh seafood liquid and oyster as you sip it slowly. Add Tabasco for taste if you want to spice it up.
5. Get some crackers and cheese. Cheddar or mozzarella cheese it fine. Use sliced green olives for garnish. Place some crackers on a plate, then add your oysters, then sprinkle shredded cheese over each cracker. Place in the microwave for 15 seconds or so, and then garnish with sliced green olives.
Tags: cocktail sauce, cocktail sauce some, fresh oyster, fresh seafood, green olives, sauce some, sliced green
Mexican food is a familiar favorite in the Southwest. Some recipes are spicy and robust. When stocking your pantry for Mexican dishes, there are certain spices you'll want to have. For a wider selection of spices, investigate Mexican food specialty stores. Remember to rotate your spices, as they lose flavor overtime.
Chili Powder
Commercial chili powder consists of ground, dried chili and seasonings, such as cumin, salt, allspice, oregano or garlic powder. When purchasing fresh chili powder in a Mexican food specialty store, the consumer often has a choice of sweet, hot or mild chili powder. Paprika is a form of chili powder, made from sweet and mild chili. Countless Mexican food recipes call for chili powder, such as red chili sauce, corn soup, hominy soup, Guadalajara soup and enchilada pie.
Cumin
Made from ground cumin seeds, cumin spice has a distinct nutty flavor and aroma. It lends its flavor to a variety of Mexican dishes. Without cumin, some chicken enchilada recipes would be missing a vital flavor ingredient. Other Mexican food recipes which often call for cumin include chorizo filling, chili con carne, hominy and red chili sauce.
Oregano
While oregano is often associated with Italian cooking, many Mexican food recipes also call for it. Oregano comes from the leaves of the oregano plant and is technically an herb. Herbs come from the leaves of non-woody plants, while spices come from the seeds, bark, flowers, roots or fruits of a plant. If you make your own chili powder, oregano might be one of the spices you add to the powder. Recipes that typically call for oregano include spinach enchiladas, red chili sauce and hominy.
Garlic
Garlic is a familiar seasoning found in a well-stocked pantry. Some cooks use powdered garlic or garlic salt, while others prefer to use fresh garlic cloves in their recipes. Recipes that call for garlic include red chili sauce, bean recipes and rice dishes. Use garlic to season meats used in many Mexican recipes.
Cinnamon
Many traditional Mexican dessert recipes call for cinnamon, such as fried sweet puffs, calzones or coffee flan. There are some non-dessert recipes, such as chorizo filling, which also call for cinnamon.
Tags: Mexican food, chili powder, chili sauce, food recipes, Mexican food recipes, also call, call cinnamon
Eating a Popsicle can help keep the summer heat at bay.
The best way to enjoy a Popsicle is to let it melt in your mouth. But if you have one of those freezers that turns everything as hard as a rock, trying to melt a Popsicle in your mouth can be a chore instead of a pleasure. This is especially true if your teeth are sensitive to cold. To quickly bring any frozen treat to that perfect temperature where it is ready to melt in your mouth, use the defrost setting on your microwave oven.
Instructions
1. Set your microwave oven to the "Defrost" setting or 30 percent power.
2. Place your Popsicle on a plate and put the plate into the microwave.
3. Set the timer to 10 seconds and start the microwave.
4. Check your Popsicle to see if it is soft enough for you. If it is still too frozen, defrost it for another five or 10 seconds. Since different microwave ovens will defrost at different rates, you may have to experiment to find the perfect setting for your oven.
Tags: your mouth, melt your, melt your mouth, microwave oven, oven Defrost, setting your
Alfredo sauce tops fettuccine pasta. The simplicity of the ingredient list adds to the appeal of this rich, cream sauce. An important step in thickening the sauce is the reduction of both the cream and the butter. To achieve the proper texture for your alfredo cream sauce, use this method the next time you prepare it.
Instructions
1. Combine the heavy whipping cream and butter in the skillet and heat to a simmer over medium low heat, whisking to evenly heat.
2. Continue to simmer the sauce base until the liquid reduces and the sauce thickens slightly, about seven to 10 minutes. Cook longer for a thicker sauce.
3. Add the salt, pepper, pasta cooking water and Parmesan cheese to the Alfredo sauce, whisking to combine.
4. Remove the Alfredo cream sauce from the heat, and serve the sauce within one hour over cooked fettuccine pasta.
5. Whisk in additional butter one tbsp. at a time to the Alfredo sauce over medium low heat if the sauce thins too much from adding in the pasta cooking water.
A clam is, by definition, a bivalve mollusk. Unlike an oyster or a mussel, a clam survives by burying itself in dirt or sand, instead of attaching itself to a host, like a mussel, or propelling itself like a scallop. They are cooked and eaten raw all over the world, yet people are still frightened and mystified by these shellfish. It's time to take the mask off of these shelled creatures and prove that a clam is a tasty bivalve of which there is nothing to fear.
Types
There are hundreds of subspecies of clam, all of which fall into one of two major categories: hard shell or soft shell. These classifications are confusing, because to the consumer, both appear to have hard shells. The hard shell is also known domestically as a quahog clam, and are perfect for cooking in stews or chowders. They are also popular raw on the half shell. They are differentiated according to size; the smallest are referred to as little neck clams. The medium-sized hard-shell clams are referred to as cherrystone clams. The largest hard-shell clams are rarely eaten raw, and thus are named chowder clams. Soft-shell clams are also referred to as steamers. They are not as good when eaten raw, and contain a lot of sand, so they are tougher to clean. The traditional preparation for steamers is to steam them and serve them hot with drawn butter and lemon.
Geography
Clams are saltwater shellfish, so they can only be found on the coasts of shellfish-bearing bodies of saltwater. The most plentiful abode for clams in North America is the American Northeast. The industry has made New England famous for clams, chowders and clambakes. Another area in the U.S. that is clam-heavy is the Pacific Northwest. Washington State has a thriving razor-clam harvesting industry. Overseas, China is a major harvester of clams of every type. Typically, the clams harvested in China are shelled and canned for export. Hunting for clams yourself is something you can do if you are ever in these areas. If you happen to be at the beach during low tide, look along the shoreline closely for what might appear to be small breathing holes. Bring a rake or a shovel, and gently move the sand around, and you'll be sure to find clams just beneath the surface.
Identification
While all clams have similarities, there are many characteristics that set the two major groups apart from one another. Hard-shell clams are slightly oblong in shape, and do not have nearly as oval a shape as their cousins the soft-shell clams. The hard-shell clams will vary much more in size than the soft-shell clam varieties as well. The coloring on soft-shell clams tends to be much lighter, with colors ranging from light gray to beige, while hard-shell clams tend to be darker and can sometimes look almost black. Soft-shell clams are also more likely to have a tail. Some subspecies of clams have a look completely their own. Razor clams, mentioned before, are long, thin and slightly curved and don't look at all like any of their other hard-shell cousins.
Size
There is no other shellfish that varies in size quite as dramatically as the clam. The modern day clam can be as small as the eraser on the end of a pencil or be very large and heavy. The largest type of clam in the world is known very plainly as the giant clam. The giant clam is not appropriate for consumption, but is certainly a marvel of nature. These clams are native to the Pacific Ocean, primarily in the waters surrounding Asia and reaching up toward Hawaii. They are coral animals, so they do not move around a lot. Their presence is sometimes mistaken as a rock or piece of sediment. They can live to be more than 100 years old.
Misconceptions
Like all shellfish, there are a number of misconceptions about clams concerning what, where and when one should and shouldn't consume them. The first and foremost is that if you bring home a clam that is open, you must discard it because it is bad. That is not necessarily true. The first thing to do is to tap the clam on the shell gently with the back of a knife or other blunt object. Set the clam down and wait. It will most likely close back up all by itself. If it does not close after thirty or forty seconds, you must throw it away. The other major misconception about steamer clams is that if there is a tail present, the clam is no good. While it is not the most attractive attribute of the soft-shell clam, the tail does not mean that a clam is spoiled. It may have more to say about the age of the clam than anything else.
Tags: hard-shell clams, clams also, clams have, giant clam, hard shell, soft-shell clam, Soft-shell clams also
Quinoa can be enjoyed in many recipes and is easy to prepare.
Quinoa, pronounced keen-wah, is a versatile grain-like seed that can be served up a number of ways and is easy to cook. It's high in protein and vitamins which makes it ideal for any diet.
Soak and Rinse
While soaking quinoa is not necessary, it ensures that the seed cooks evenly. Immerse 1 cup quinoa in water and soak for 15 minutes. If you're short on time, five minutes in hot water will do. Rinse the quinoa before cooking. A mesh strainer works well for rinsing.
Cook
Place the rinsed quinoa in a pot with 1 1/2 cups water and a pinch of salt. Bring to a boil, cover with a lid. Turn the stove-top temperature down to a simmer. Cook 15 minutes. Fluff the quinoa with a fork and serve.
Recipes
Quinoa can be eaten on its own or in other recipes. Add quinoa to veggie soup for an extra punch of protein. Eat for breakfast with honey, nuts and fruit. Place a scoop on top of a leafy salad for an ultra healthy and tasty lunch.
There are over 400 varieties of cheese in the world. According to Robert C. Goss of Loyola University, there 28 basic types of cheese. He notes that most cheese is made from cow's milk, but it can also come from other animals such as goats, camels, buffalo and even reindeer. Though there are many types of cheese, the basic manufacturing process is very similar, and all depend on basic ingredients. In addition to milk, cheese requires microorganisms that help ripen it and add acid; rennet, which curdles the milk; and salt.
Cheddar Cheese
Cheddar cheese is the most popular type of cheese made in the United States, according to the National Dairy Council.
Typically, artificial coloring is added to cheddar to give it a bright orange color.
The manufacturing process of cheddar cheese is distinctive, because the whey is removed from the curds and they are then pressed together into a large mass that is sliced into slabs. A technique called cheddaring is then used; the slabs are stacked, turned and re-stacked for several hours.
Cheddar is aged between three months and one year before being packaged for sale. The longer cheddar is aged, the sharper it is. Mild cheddar is aged for just a few months; sharp cheddar can be aged for much longer.
Colby Cheese
Colby cheese has a softer consistency than cheddar. During processing, the curds are stirred so that they do not mat together. The cheese is poured into forms and aged for one to three months. Colby cheese has less salt than cheddar and is much milder in flavor.
Swiss Cheese
Swiss cheese is grouped with other cheeses that are bacteria-ripened throughout the interior and include eye formations, or holes.
During processing, bacterias are introduced into the cheese. These bacterias thrive in high temperatures, and the mixture of curds and bacteria is brought to about 130°F. Another bacteria is introduced to make the flavor sweet and create the distinctive holes of Swiss cheese.
Swiss cheese is formed into large wheels that weigh between 80 and 100 pounds. After a short period of chilling, the cheese is kept in a warm room for three or four weeks while the bacteria ferments it. After fermentation, the cheese is kept cold for three to nine months until completely ripened.
Parmesan Cheese
Parmesan and Romano cheeses are hard cheeses that have a very long curing time. These cheeses are well-salted in brine for 14 days and then allowed to dry completely for another eight to 10 days.
The curing time for these cheeses is much longer than others--10 to 24 months or more.
Provolone and Mozzarella
During the cheese-making process for provolone and mozzarella, the curd is cut into large blocks and then stretched in very hot water. While still hot, the curd is stretched and then molded into balls or cylinders. Provolone cheese is cured for several months and then goes through a smoking process to add additional flavor. Mozzarella is typically not cured at all--it is used right away. String cheese is popular in the United States and is made using this same process.
Tags: into large, Swiss cheese, cheddar aged, cheese kept, cheese made
Here's an easy artichoke crostini with brie recipe. Follow the instructions to learn cook artichoke crostini with brie.
Instructions
1. The first step in cooking artichoke crostini with brie using this recipe is to preheat your broiler.
2. Then, the second step in cooking artichoke crostini with brie using this recipe is to combine drained artichoke hearts, basil, and garlic in food processor and finely chop.
3. Season to taste with salt and pepper.
4. Brush bread with reserved artichoke marinade.
5. Arrange on baking sheet and broil until golden brown.
6. Mound 2 teaspoons of artichoke mixture on each bread slice.
7. Thinly slice Brie. Top artichoke mixture with Brie, covering completely.
8. Broil until cheese bubbles. Sprinkle with crushed red pepper and serve.
Makes 24 appetizers
9. Vegetable Recipes are good recipes to learn to cook with. This artichoke crostini with brie recipe helped me learn to cook. If you have a recent grad, or another child heading away from home soon, help them learn to cook for themselves before they leave home.
Tags: artichoke crostini, artichoke crostini with, crostini with, crostini with brie, learn cook, with brie
Growing right in your own yard is one of the most nutritious greens around. The green on those little yellow flowers called dandelions are super-food: low calorie, nutrient-rich and cleansing.Just one cup of raw chopped dandelion greens is 25 calories and contains 112 percent of the daily recommended value of vitamin A, 32 percent daily value of vitamin C and more calcium than a cup of cottage cheese. Dandelion greens also contain the antioxidant lutein, which is good for keeping your vision healthy.
Instructions
1. Buy a bunch at your local grocer. Organic is best, but not necessary. You can also pick them right from your yard in the spring time, but not from a pesticide-sprayed area. The greens are best when young.Place the greens in a colander and wash them well with cold water. Pat the greens dry with paper towel.
2. Mix raw dandelion greens in with your salad. They will add a tangy and slightly bitter flavor. Sprinkle apple cider vinegar or lemon juice over one cup of dandelion greens. Allow the greens to wilt a bit before eating.Or, put some dandelion greens on top of your sandwich, to add a crunchy bite.Raw, the greens are a known as a spring green and promote cleansing of the liver and kidneys. Dandelion greens stimulate digestion and are a mild laxative.
3. Steam a bunch of dandelion greens in a steamer basket for two minutes or until the greens are tender. Remove them from the heat and let them drain.Add a dash of salt and pepper and sprinkle a little balsamic or apple cider vinegar on the greens. Serve as a side dish with fish or another lean meat.
4. Try them sauteed. Heat two tablespoons of olive oil in a pan over medium heat. Sautee finely chopped onions and garlic in oil for four minutes. Add 2 cups of greens and stir. Keep stirring over heat until greens are wilted. Remove from heat, add salt and pepper and serve.Sauteed greens can be added to pasta or stir fry dishes, too.
Tags: dandelion greens, apple cider, apple cider vinegar, cider vinegar, from heat, greens with
Flavorful and filling Cajun style potatoes are a delicious and easy way to indulge in Cajun spices.
Spicy, warm and aromatic Cajun-style cuisine has exploded out of the bayou and onto the national culinary stage, making it easily accessible for everyone. Cajun-inspired cuisine can be found in homes across America and can be used to liven up the most common of dishes including potatoes. Side dishes, such as Cajun style potatoes, can be made speedily and with ease, saving you time while adding a burst of flavor to any meal.
Instructions
Preparation
1. Preheat the oven to 350 degrees Fahrenheit.
2. Wash the six large red potatoes in the sink; do not peel.
3. Place one red potato on the cutting board and cut it down the middle horizontally and then vertically quartering the potato. Repeat this process with the remaining red potatoes. Place the potatoes in one of the small mixing bowls.
4. Mince the three garlic cloves until they are finely chopped. Place the chopped garlic in the remaining small mixing bowl.
5. Thoroughly combine the cayenne, thyme, salt, ground black pepper and chopped garlic cloves in the second mixing bowl to create the Cajun spice mixture.
Cooking
6. Fill the large saucepan halfway with water and bring to a boil over medium heat.
7. Place the chunks of potato in the saucepan with the boiling water and reduce heat to medium low. Cook until tender.
8. Strain the potatoes and let them dry.
9. Rub the potatoes with olive oil and coat them with the Cajun spice mixture. Place them on the large cookie sheet.
10. Put the cookie sheet in the oven. Bake the potatoes for 10 minutes or until the skin is crispy but not burnt and the flesh of the potatoes is soft.
11. Remove the potatoes from the oven and transfer them to a serving plate.