A can of Sterno will stay lit under a chafing dish for up to two hours.
Sterno is a brand of canned heat cooking fuel used to keep food warm in food-holding vessels, such as chafing dishes, fondue pots and camping stoves. Although sometimes used to bring food up to a safe temperature for eating -- 165 degrees Fahrenheit -- Sterno is generally used to keep food at a safe temperature. Most commercially sold Sterno cans are filled with a pink, alcohol-and-water-based gel (made with ethanol and methanol). However, some professional Sterno products have a wick that is used for lighting. As with any open flame, caution should be used when lighting a can of Sterno.
Instructions
1. Remove the protective seal from of the can of Sterno, using a screwdriver or table knife.
2. Pull up on the wick, located on the top of the fuel well, for easier lighting. Skip this step, if using gel-based Sterno fuel. Rinse your hands under cool water to remove any fuel from them. Dry your hands thoroughly.
3. Place the can of Sterno into the holder cup beneath your chafing dish, fondue pot or other food-holding vessel. Close the lid of the Sterno holder cup until ready for use.
4. Open the lid of the Sterno holder cup, when it's time to use it. Light the can of Sterno, using a butane lighter or match.
5. Leave the lid open all the way, or adjust the flame by closing the lid slightly.
Construct a dip machine with metal pipe or tubing.
In essence, dips are extremely low angle push-ups that work the triceps, chest, back and abdomen. Like push-ups and pull-ups, dips do not require weights. Dips are body weight lifts. Unlike push-ups -- more like pull-ups -- the feet do not touch the ground during the exercise. You can buy a dip machine, but you can also make your own much more cheaply. No cuts are required. Making a dip machine simply involves screwing together threaded pieces of pipe.
Instructions
1. Thread elbows on both ends of one 24-inch pipe. Point both elbows in the same direction. Thread the two 36-inch pipes to the elbows. Thread a coupler to one of the 36-inch pipes. Thread the 1 1/2-inch nipple into the coupler. Thread an elbow onto the coupler's nipple.This is the first leg. Set it aside.
2. Thread an elbow to each end of another 24-inch pipe, again, both pointing in the same direction. Thread a 24-inch pipe to each of the elbows. Thread a tee to each of the two 24-inch pipes. Point the legs of the tees toward one another. Thread the 18-inch pipe into the leg of one of the tees. Thread a union to the 18-inch pipe. Thread the 5-inch pipe to the leg of the other tee. Attach these two pipes with a union. Thread the 12-inch pipes into the unattached arms of the tees. Thread elbows to the pipes and turn them to 90 degrees in relation to the elbows at the other end of the legs.
3. Thread a 24-inch pipe to the first leg on the coupler side. Screw the other end of the 24-inch pipe into the corresponding side of leg No. 2. Thread the last 24-inch pipe to the second leg. Thread an elbow onto the end and the 2-inch nipple into the elbow. Attach the pipe to the union on the first leg.
Balsamic apple salad is a delicious and healthy recipe that will please even the harshest critic. Combining rich and nutty flavors with tart and sweet textures, balsamic apple salad is the perfect summertime dish to serve. Learn create this masterpiece in a few short steps.
Instructions
1. Pour a bag of prewashed baby greens into a large salad bowl. The baby greens can include spinach and arugula, which make for the perfect bite.
2. Slice up one Granny Smith apple into small, thin pieces. Toss into the salad bowl with the greens.
3. Chop up a small red onion until you have about 1/4 cup. Add it to the rest of the salad mixture. Add a handful of chopped walnuts into the bowl, as well. You can substitute almonds for the walnuts, if you please.
4. Slice about 8 oz. of fresh mozzarella cheese. You can purchase fresh mozzarella from most any gourmet market or food store. It's typically found in the deli section with other gourmet cheeses. If you don't have fresh mozzarella, packaged mozzarella will suffice.
5. Add 1/4 cup of good balsamic vinegar to a small bowl. Then, mix in 1/3 cup of olive or vegetable oil. Add salt and pepper to taste and mix gently.
6. Pour your balsamic dressing over the salad mixture and toss gently. You can now serve the salad to your guests or refrigerate the blend for up to a day.
Milk has long been considered a crucial part of a healthy diet because of the calcium and protein it contains. Chocolate milk, as the name suggests, is a mixture of milk and chocolate that retains the nutritional benefits of milk while adding a sweet chocolaty taste. Depending on the ingredients used, the nutritional value of chocolate milk will vary. Here, I have included an overall average based on a serving size of 8 ounces, but keep in mind that using low calorie, low fat and low carbohydrate variations will lessen the nutritional values in most categories.
Types
Milk can be combined with powdered mix, cocoa and sugar, chocolate syrup, or melted chocolate to make chocolate milk. Depending on how it is made and what ingredients you choose, the nutritional value will fluctuate.
Calories
Chocolate milk has 220 calories, 70 of those are from fat. It is not necessarily a low calorie item. For an individual who consumes 2,000 calories a day, this is equivalent to 11 percent of the daily recommended value (DRV). Sweet foods tend to leave you craving more; one serving can easily turn into two or three.
Fat
One serving has 8 grams of fat and 5 grams of saturated fat. Again, for one serving, this is a large portion of your daily value. As long as you are monitoring the your fat intake from other food sources, room can be made in any diet for a glass of chocolate milk.
Carbohydrates
One serving has 27 grams (or 9 percent of your daily recommended value) of carbohydrates. 26 of those grams are sugar. While it may seem like this is a lot of sugar, recent studies have shown that the ratio of protein to carbohydrates in chocolate milk is ideal for muscle recovery after intense exercise. Milk alone can have as much as 20 grams of sugar. The chocolate is not adding much more.
Protein
Chocolate milk is a great source of protein. One serving provides 8 grams or 16 percent of your daily recommended value. Protein is essential for muscle repair and building. For young kids, protein provides the fuel they need to support a growing body.
Vitamins and Minerals
Chocolate milk provides 10% of your vitamin A, 4% of your vitamin C, 30% of your calcium, and 25% of your vitamin D. The pairing of vitamin D and calcium is a real benefit. Calcium can't be absorbed effectively unless your body has enough vitamin D. Chocolate milk provides both nutrients for optimal calcium absorption.
Variations
Use nonfat milk and low sugar chocolate for a healthier drink. Using dark chocolate is another healthy option since it contains several antioxidants that help to eliminate free radicals in your body. Several chocolate milk powders are manufactured to be low calorie and low fat, but the calories are reduced by eliminating healthy contents such as protein.
Americans first enjoyed fondue of the Swiss variety, which is the classic cheese fondue served with crusty bread. The French name fondue is derived from the verb "fondre," which means "to melt" or "to dissolve." In the 1950s, Swiss cheese fondue became extremely popular in the United States, giving rise to "fondue parties" and the making and selling of fondue pots, plates, and cooking and serving utensils. The popularity of fondue inspired variations on this basic recipe and that is where the history of chocolate fondue begins.
Uncertain Origin
The exact origin of chocolate fondue is not known. Credit has been given to Chef Konrad Elgi of New York's Chalet Swiss restaurant who, in 1952, created the bourguignon variation of fondue (beef cubes cooked in hot oil) and, in 1964, it is said that he subsequently developed the chocolate variation as a dessert fondue. Credit has also been given to the Madison Avenue marketing efforts on behalf of Toblerone Swiss Chocolate in the 1950s. The Mayans could also claim credit for inventing chocolate fondue, since chocolate was first served in their pots as a thick, dense drink over 2,500 years ago.
Make Chocolate Fondue
Chocolate fondue recipes are plentiful and varied. But the basic chocolate fondue recipe remains:
12 oz. good quality milk chocolate
½ cup heavy cream
2 tbsp. brandy or other liqueur (optional)
Method:
Melt the chocolate, heavy cream and the brandy in a saucepan over low heat. Stir until all of the ingredients are blended and the mixture is smooth and velvety. Simmer on low heat for a few minutes to allow the flavors to blend. Remove the pot from the flame and pour into a fondue pot or other serving dish.
Serve the fondue with cut-up fruit such as bananas or strawberries, orange wedges, and cubes of angel food cake. The fruit and cake are dipped into the fondue using forks or long toothpicks.
Quality Counts
Using the best-quality chocolate you can afford is the best way to enjoy the simplicity of chocolate fondue. While often made with milk chocolate, choose any preferred variety: dark chocolate, white chocolate or flavored. Brands with a minimum of paraffin and processing will produce the most flavorful fondue.
Variations
Dipping items for chocolate fondue are limited only by creativity. Cookies, pretzels, nuts, marshmallows, firm cakes, fruits, candies and brownies are all delicious with the classic chocolate fondue. To vary the fondue recipe, use white chocolate instead of milk chocolate, dark chocolate, caramel, coconut, peanut butter and any variety of liqueurs. The basic recipe is flexible with the important technique being the constant stirring of the chocolate to ensure a smooth texture. Uneven or extreme heating can cause the chocolate to burn or curdle.
Entertaining
Chocolate fondue is an excellent choice for dessert when hosting a party. The communal aspect of "sharing" a dessert in such a leisurely fashion is an aid to the host of an event. Fondue pots and utensils are readily available in department or cookware stores.
For larger crowds or special occasions, chocolate fondue is often served using a "chocolate fountain," making it a special centerpiece for a party. These fountains are available for rental or for home purchase.
Tags: chocolate fondue, chocolate fondue, milk chocolate, basic recipe, been given, cheese fondue, chocolate heavy
You can serve wine and other foods at your cheese tasting party.
Regardless of your own cheese knowledge, a cheese tasting party is a great way to gather friends for a fun and educational evening. Keep in mind that softer cheeses should be chilled for cutting, while harder cheeses should be cut at room temperature.
Instructions
1. Determine how much cheese you need for the party. Plan on each guest consuming between 4 and 6 ounces of cheese. Five or six kinds of cheese is a suitable number for a cheese tasting party. Any more and your guests might feel overwhelmed.
2. Consult with the fromager at a local cheese counter or gourmet shop for help with the assortment of cheeses to serve. The fromager will help you to select an assortment of cheeses that feature different textures, flavors, milk types and shapes. Mix it up with a hard cheese; a soft, spreadable cheese; cheeses imbedded with herbs; and other variations.
3. Decide if you would like to serve your guests buffet-style or with individually plated portions of the cheeses. If you are serving buffet-style, make sure you have the proper cutlery and tools for cheese serving. Any surface that can clear the blade of a knife without damage would be suitable as a cheese board, so use your imagination when selecting serving platters.
4. Allow your guests to decide if they wish to eat condiments with their cheeses. While some food purists believe that a cheese's flavor cannot be enjoyed when paired with other tastes, an assortment of condiments, such as sliced bread, crackers, chutneys, nuts and fruit, will make for an elegant and thoughtful addition to your cheese presentation.
5. Guide your guests in the tasting order of the cheeses, from mild to strong.
6. Provide paper so that your guests can take notes on each cheese. Invite your guests to comment on the different characteristics. Some details to evaluate would be a cheese's texture, intensity, acidity, saltiness, flavor and finish.
7. Provide beverages that complement the flavors of the cheeses you will be enjoying. Ask your fromager to make wine or beer recommendations for your party. It also is a good idea to provide soft drinks and water for your non-drinking guests.
Tags: your guests, tasting party, your cheese, assortment cheeses, cheese tasting
Frozen shrimp can keep in your freezer for up to nine months.
Almost all shrimp for sale at grocery stores across the country were frozen at one time or another. Shrimp has an incredibly short shelf-life when fresh, so it's often frozen while still on the boat. Next time you purchase shrimp, opt for the kind in the freezer instead of at the seafood counter. It's less expensive, and you can thaw it out on your own terms. Avoid frozen shrimp that has already been peeled and deveined, since it can impact the texture and flavor. Shrimp quickly sauteed with garlic is a simple, fresh dish that you can prepare in under five minutes. It's perfect for a weeknight dinner or unexpected guests.
Instructions
1. Place your shrimp into a large bowl of cold tap water. Change the water out every 10 minutes or so, but always replace it with very cold tap water. The shrimp should be fully defrosted within 30 to 40 minutes.
2. Pull off the head of the shrimp, if it is still attached. Pull off the legs. Starting at the head end, carefully peel the outer shell off of the shrimp. Make a small incision along the edge of the shrimp's back using a paring knife. A small, blackish "vein" -- it's actually the digestive tract -- should reveal itself. Remove it with your fingertips or the tip of the knife. Don't panic if you don't see a vein. That simply means it's too small to impact the flavor. Store all of the shrimp in cold water while you work for safety purposes.
3. Heat the olive oil in a large skillet over medium-high heat. Add four whole garlic cloves with the skins removed and the tips chopped off. Cook for about one minute, then add the shrimp, crushed red pepper, salt and pepper.
4. Cook the shrimp for about three minutes, or until they just turn pink. Remove from heat and toss with the juice of one lemon. Transfer to a plate and serve immediately.
Although the twist top is becoming more and more acceptable in the wine industry, there is nothing quite like the loud pop of a cork as it explodes through the top of a bottle to make a glass of wine an event. The cork has been the traditional way of storing wine inside a bottle for centuries and doesn't appear likely to disappear soon.
History
If you ever have the occasion to enjoy an expensive bottle of Dom Perignon champagne, thank Dom for the invention of the wine cork as well. It was during the 1600s that this Benedictine monk realized that using rags soaked in oil was not the best way to seal bottles of wine since the rags tended to pop out. Dom Perignon became the first person to insert a piece of cork into a bottle of wine to seal in the flavor, and a tradition was born.
Geography
The highest-quality cork comes from Portugal, specifically the bark of the cork oak tree. These trees grow well in the soft sand of the coastline that stretches along the Iberian Peninsula, including Spain, as well as Sardinia and the northern coast of Africa. Almost every cork that goes into a wine bottle sold in the United States comes from the cork oaks of Portugal.
Features
A cork is one of the most porous substances in the world. A 1-inch cube of cork is actually four times lighter than water and is incredibly elastic, able to squeeze back into its original shape no matter how it may be squeezed or pulled. Cork is almost impossible to burn and is exceptionally resilient to changes in temperatures. One of the most useful features of cork for use as a bottle stopper is that it does not rot even under extreme conditions.
Function
The function of a cork is to keep the wine in the bottle fresh and drinkable, but when it comes to actually putting that feature to the test it becomes a matter of removing the cork. Corkscrews have long been the method by which cork is removed from a bottle. These devices were invented in England sometime in the mid-1600s. Even so, most corkscrews were subject to the talent of the individual until 1979 with the invention of the Screwpull. The Screwpull was invented by Herbert Allen and its Teflon coating made it nearly impossible to screw up the uncorking of a bottle.
Misconceptions
The biggest misconception about wine cork is related to what happens when a waiter uncorks a bottle in a restaurant. What are you supposed to do with the cork? Nothing, actually. While a moist cork usually means that the wine is high quality and a dry cork means that it has gone stale, neither is carved in stone. The practice of placing a cork on the table dates to the 18th century when the placement of a cork on the table was a means to prevent sneaky operators from using a quality cork to stuff low-quality wine.
Warning
If the cork breaks apart when you try to pull it out, the best thing to do is to push the cork down into the bottle. Next place a coffee filter or, even better, a piece of cheesecloth over a container and secure it with rubber bands. Then pour the wine bottle directly onto the filter and let that catch the errant pieces of cork that broke off. Just take care to pour slowly and carefully.
Tags: wine bottle, comes from, cork table, cork that, into bottle, means that, quality cork
Wheat seeds have three distinct parts used for flour.
Wheat is what flour, breads, crackers and a host of other food items is made from. An annual grass, wheat is in six different classes with over 30,000 varieties. The kernel of the wheat plant is the seed from which flour is processed---and the wheat seed has three distinct parts that milling separates during the milling process to produce flour for such foods as breads and crackers.
Bran
The hard outer layer of the wheat seed that is more of a by-product in the milling process is bran. Bran makes up about 14 percent of the total weight of the wheat seed. Bran is the skin of the seed and contains substantial amounts of three B vitamins as well as trace minerals, proteins and dietary fiber.
Endosperm
The majority of the wheat seed is the endosperm and makes up almost 83 percent of the seed weight. The endosperm is the inside of the seed and is the part of the seed that is milled to produce flour. The endosperm also serves as a nutrient source for the wheat germ and is an important nutrient source in the human diet.
Germ
The germ is the portion of the wheat seed that sprouts into a living plant when left alone. The germ is like a seed within the seed. It is the embryo of the section of the wheat seed that sprouts. When milling, the germ is separated from the rest of the seed as well as included in the flour-milling process. The name "germ" refers to germination and is the reproductive part of the wheat seed.
Ethnic Egyptian cuisine is a confluence of several culinary streams. There is the ancient food of the Pharaohs--a big deal in Egypt--and the Arabian influence, the African influence and the Mediterranean influence. There are are also some dishes that are just simply Egyptian whose origins are lost in the in the veils of time.
Ancient Foods
Ancient foods--the foods of the Pharaohs--is a definite part of the Egyptian culinary scene. There are "traditional foods" cafes in every city. These foods are the foods that were available in ancient Egypt: beans, peas, figs, beets, barley and wheat plus breads and beer made from barley and wheat. This category also includes native fish cooked with onions and coriander and the ubiquitous Egyptian bread "aish" (pronounced "ice"). Strangely enough, some of the hippest young Egyptians are regulars at the traditional foods cafes because they like healthy natural foods.
Arabic Foods
Egypt is an Arabic country and Arabic dishes are very popular. Foods like pita bread, hummus, baba ghanoush, tahini and tabbouleh are easy to find. The lamb and goat dishes that are so common in most Arabic countries are usually missing in Egypt, which is largely a vegetarian--or seafood only--country.
African Foods
Foods from all over Africa are eaten in Egypt. This includes both foods from the northern coast like pastilla and couscous as well as the dishes of sub-Saharan Africa like ugali and peanut soup.
Mediterranean Foods
The northern coast of Egypt is on the Mediterranean and all the seafood from the Mediterranean is enjoyed in Egypt, especially in the Ancient city of Alexandria. One of the most common dishes served in Egypt is a perfectly grilled fish on a bed of rice that is cooked with tomatoes, onions and spices. The Nile River is another source of fresh fish for the Egyptian diet.
Simply Egyptian
Many of the foods served in Egypt are distinctly Egyptian, like the unique mint teas that are served with every meal. The traditional breakfast dish is ful mudammas--mashed fava beans served with olive oil, parsley, garlic, onions, lemon juice and garnished with wedges of sliced boiled eggs. A typical lunch consists of a spicy green salad called salata balady which has finely chopped arugula, radishes, cucumber, tomatoes, parsley, carrots, onion (red, green and yellow) and jalapenos. The dressing is an unforgettable mixture of olive oil, vinegar, lemon juice, cumin, salt and pepper. A typical dinner includes the national dish called koushari which consists of rice, lentils, garbanzo beans and fried onions. It is topped with a zesty tomato-garlic-vinegar sauce.
Dessert wines are especially made to be paired with sweet dishes.
While most types of wine can be paired with desserts, dessert wines, because of their sweet flavor, are specifically designed to bring out the flavor of sweet dishes. There are myriad choices of after-dinner wines that are perfect for drinking with your dessert.
Fortified Wines
Fortified wines are wines that have been fortified with brandy before the fermentation process has been completed. This results in a sweeter tasting wine with a higher alcohol content. Madeira, sherry, and port are common examples.
Ice Wines
Ice wines are made by artificially freezing the grapes used to make the wine, which results in a more concentrated, sweet taste as well as a higher alcohol content. Ice wines are produced mainly in Germany and Canada. Due to the often painstaking process involved in making ice wine, it is more expensive and less common than other types of dessert wines.
Late Harvest Wines
Late Harvest wines are typically made with grapes that have been infected with the Botrytis mold. Known as the "noble rot" Botrytis causes grapes to shrivel, producing an extremely concentrated, sweet taste. Grapes are often picked at precise times of the year, usually later than the normal harvest time, in order to ensure a superior sweet taste. Dessert wines in this category include French Sauternes and German Rieslings.
This quick, low-fat recipe lets you put homemade pasta on the table in the time it takes to cook the noodles. Forget pasta sauce in the jar over plain spaghetti. Pick a special pasta, make your own sauce and adjust the spices to create your own dish.
Instructions
1. Heat olive oil in a heavy sauce pan. Dice a small, red onion and add to the hot oil. Saute for 5 minutes. Chop the parsley and set aside.
2. Set a large pot of water over high heat and bring to a boil. Add salt and the pasta to the water and bring it back to a boil.
3. Mix tomato sauce and diced tomatoes to the onion mixture. Stir well. Reduce the heat and bring the sauce to a simmer. Cook for 5 minutes, stirring occasionally.
4. Add the oregano, salt and pepper and stir well. Taste and adjust the spices. Reserve a spoonful of the chopped parsley and add the rest of it to the sauce and stir. Remove the sauce from the heat. Add a pinch of red pepper flakes for heat.
5. Cook the pasta until al dente. Drain in a large colander and rinse with tepid water. Place the pasta in a large bowl and pour the heated sauce over it.
6. Sprinkle the pasta with some freshly grated Parmesan cheese. Finish with a sprinkle of chopped parsley.
7. Serve with a simple green salad with a lemon and olive oil dressing. Offer a warm baguette or hot garlic bread. Put extra grated cheese on the table.
Tags: adjust spices, chopped parsley, heat bring, sauce over
Keep butter covered to preserve freshness and make it last longer.
Commercially prepared butter must meet safety guidelines established by the U.S. Department of Agriculture for safe distribution and consumption. The manufacturing process makes butter safe for storage at room temperature; however, other factors might influence your decision whether to store it on the counter or not.
Manufacturing Process
Butter comes from churned pasteurized milk. Pasteurizing milk involves heating the liquid to a degree that reduces harmful bacteria. Churning takes place to complete the process. Sweet cream butter has added salt that helps with preservation. Unsalted butter, sometimes called sweet butter, does not contain extra salt. According to the USDA, commercial butter consists of at least 80 percent milk fat and 20 percent water and salt.
Concerns
Bacteria, food-borne illnesses and rancidity are the main concerns with storing butter on the counter. Rancidity occurs because of exposure to air, heat and bacteria. Storing your butter in the refrigerator increases the shelf life. According to the University of Missouri Extension, there are no real health concerns with keeping butter on the counter, provided you store it in an airtight container.
Storage
The National Dairy Council recommends storing butter in the sealed manufacturer's container and in the refrigerator to increase shelf life. Salted butter lasts two months in the refrigerator, while unsalted lasts only two weeks. You can safely freeze butter for up to nine months if it contains salt and five months if it's unsalted. The USDA recommends storing butter in the freezer for up to two months when you do not intend to use it within a few days of purchase. Baking 911 suggests keeping butter on the counter in a tightly covered butter dish for several days at a room temperature of 65 degrees Fahrenheit. To make the butter last for a longer period of time on your counter top, store it in a butter crock. This insulated stoneware receptacle keeps the butter cool by packing the butter in the hollowed-out lid and filling the jar with cold water. Replace the water once a week and you can safely store your butter on the counter for up to 30 days.
Considerations
Butter absorbs the odors from other foods rather easily. When this happens, the taste of butter is affected. To help prevent this from occurring, store butter in the original packaging or a tightly sealed butter dish. If you store butter in the refrigerator, keep it in a separate drawer to protect it from soaking up any odors. Soften refrigerated butter by placing it at room temperature for 15 minutes prior to use; return it to the refrigerator after use.
Rotel is a premium audio manufacturer. The Rotel RMB-1095 is a five-channel amplifier for home theaters. It is a well-regarded option for audio enthusiasts, and remains reasonably priced compared to many other high quality amplifiers.
Inputs and Outputs
The amplifier has five standard bi-wiring audio output terminals, and it provides each one with a constant power output of 200 watts at 8 ohms. The sound input options are gold-plated XLR jacks and RCA composite jacks, as well as a DB25 connector.
Audio Quality
The total harmonic distortion is less than 0.03 percent throughout a 20 hertz to 20 kilohertz range. The intermodulation distortion is less than 0.03 percent, measured with 70-hertz and 6-kilohertz signals at 4:1 amplitude ratios. Simply, these noise specifications are very good.
Physical Size
The Rotel 1095 is 17 1/8 inches wide by 9 3/8 inches tall by 16 1/8 inches deep. It weighs 75 pounds. Its power consumption is 800 watts.
Tags: distortion less, distortion less than, less than, less than percent, Rotel 1095, than percent
If you're going to a party and need to make something in a hurry, make five layer dip. It doesn't take much time to put together, and it can be heated or not, depending on personal preference. Be sure to bring some tortilla chips along, as they are the mandatory accompaniment to five layer dip.
Instructions
1. In a rectangular 12 x 9 inch pan, spread the refried beans evenly. For a twist on making five layer dip, try using refried black beans--they're very good.
2. Take the cream cheese out of the wrapper and soften it in the microwave until it is spreadable. Spread it on top of the refried beans.
3. Sprinkle the black olives evenly over the five layer dip.
4. Now spread the salsa over the black olives. If you want your five layer dip to be spicy, this is where you add the heat!
5. Sprinkle the cheese over the black olives. At this point, you can either heat it up or not, depending on your personal preference. You can even wait until you get to the party to heat it up if you like, count on about 20 minutes at 375 degrees.
6. Shred the lettuce, and chop up the tomatoes and onions. These go on top of the five layer dip, cooked or uncooked. Never cook the five layer dip with the lettuce on top!
7. Of course, you don't have to stop at five layers. Seven layer dip is also very popular, and you can add as many layers as you like! Consider avocado, sour cream, a layer of refried red beans, two layers of cheese...your imagination is the limit!
Tags: black olives, five layer, five layer, refried beans, Make Five, Make Five Layer, over black
Many varieties of chilis are suitable for roasting.
Large Mexican chilis (also spelled "chiles") are well-suited to roasting. Poblano chilis are a common variety that often are roasted in Mexican cooking. Roasting them slightly cooks the peppers, which improves the flavor. Roasting also makes it easy to remove the tough skin from peppers. Chilis can be roasted over an open flame on a gas stove or grill, or under the broiler in an oven. Small chilis such as jalapenos and serranos can be pan-roasted in a dry skillet on a stove top.
Instructions
Open Flame Method
1. Hold a pepper securely with tongs or a long-handled fork. Turn on a gas stove burner to low flame. Outdoors, use a flame from a gas or charcoal grill.
2. Roast peppers one at a time over the open flame, turning frequently. Roast until the pepper is blistered and blackened all over, about five minutes.
3. Place the peppers in a bowl and cover loosely with a kitchen towel or plastic wrap until cool enough to handle.
4. Rub off the charred pepper skins and discard. Pull out the pepper stems and seed pods and discard. If necessary, rinse the peppers in water to remove any clinging bits of skin or seeds.
Broiler Method
5. Preheat an oven broiler to high, and position an oven rack four to five inches below the broiler. Place the peppers on a baking sheet or broiler pan.
6. Watch the peppers carefully, and turn them every one to two minutes to ensure even roasting. Roast for about 10 minutes until skin is blistered and blackened all over.
7. Place the peppers in a bowl and cover loosely with a kitchen towel or plastic wrap until cool enough to handle.
8. Rub off the charred pepper skins and discard. Pull out the pepper stems and seed pods and discard. If necessary, rinse the peppers in water to remove any clinging bits of skin or seeds.
Skillet Method
9. Place a heavy skillet over medium heat.
10. Place small chilis in the dry, heated skillet and roast about 10 minutes, turning frequently, until the skin is splotchy with blackened spots.
11. Peel the chilis, if desired, when cool. Peeling is not necessary; small, roasted chilis often are eaten with the skin intact. Pull the stem to remove seed pod from the chilis.
Tags: Place peppers, wrap until cool, about minutes, bits skin, bits skin seeds, blackened over, blistered blackened
Colorado is home to a number of wine clubs throughout the state, both in small cities and towns and places like Denver, Boulder and Colorado Springs. Many Colorado wine clubs focus on locally made wine and beer, and some are run by Colorado wineries and wine-making consultants.
Grape Expectations
In Denver, wine lovers can join Grape Expectations for monthly meetings and wine tastings, often at venues such as local galleries and museums in addition to members' homes. Grape Expectations is laid-back and casual and welcomes new members any time.
American Wine Society
The American Wine Society also has a formal group in Denver. Members receive the American Wine Society Quarterly Journal, as well as "technical manuals, bulletins, videos, vintage charts" and access to the Wine Judge Certification Program, National Tasting Project and local and national winemaking competitions. The AWS meets monthly for tastings and educational lectures and workshops.
Savor Each Glass
Savor Each Glass promotes wine in the North Fork Valley area, between Aspen and Grand Junction. It offers regular wine tastings and tours of local vineyards. Savor Each Glass also sponsors wine dinners and competitions, as well as group and private wine tastings and wine-making lessons.
Winter Park Wineaux
The Winter Park Wineaux meets in Winter Park several times a year and has four levels of memberships. All include a minimum of four bottles of wine per year from Winter Park Winery.
The Wine Club
The Wine Club, located in Greenwood Village, offers several different memberships, all with six reds and six whites a year. Members can choose from exclusively local selections, general American selections or imports among many others. The Wine Club also offers on-site tastings and events for members.
Boulder Wine Market
The Boulder Wine Market offers five club levels, all of which include a bottle of wine a month chosen by the Market's staff. The Market also offers monthly specials and advance notice of incoming wines to members, as well as tastings and a monthly newsletter.
Tags: Winter Park, American Wine, American Wine Society, Each Glass, Grape Expectations, Savor Each, Savor Each Glass
Barley is a whole grain and quite delicious too. Preparing barley properly doesn't require any complicated culinary skills or cooking techniques. You have two choices when you cook barley: pre-soaking the barley overnight or simply cooking barley without any advanced preparation. If you're interested in convenience, then pre-soaking the barley is definitely your best option. Read on to learn cook barley.
Instructions
1. Rinse barley first using a strainer. Pick out any debris that might have made it through processing.
2. Allow barley to soak overnight in water if you want to reduce your cooking time. Use two cups of water for each cup of barley.
3. Decide whether you'll be using water or broth to boil your barley.
4. Use 2 1/2 to 3 cups liquid to 1 cup barley. Add your liquid to the pot.
5. Bring water or broth to a boil.
6. Add barley to boiling water or broth and stir together. Cover the pot with a lid and reduce the heat to low. Cook for 15 minutes if you pre-soaked your barley overnight. Otherwise, cook your barley for 35 to 40 minutes.
Tags: water broth, your barley, barley overnight, broth boil, cook barley, pre-soaking barley
Wouldn’t you love to have some simple, delicious ideas for what to do with left-over chicken? Making fresh homemade meals every night may not be realistic with your busy schedule, but these ideas will allow you to cook one homemade meal and then use the left overs for the next night’s dinner.
Instructions
1. Dip left-over chicken into barbecue sauce. Reheat in your conventional or microwave oven and serve with baked potatoes. You can also shred the chicken and mix it with barbecue sauce. Warm it and serve as is or on a sandwich.
2. Slice left-over chicken breast meat. Dip the slices in egg wash (egg beaten with a little water), then in bread crumbs. Fry or bake them, and enjoy with fries.
3. Make chicken patty sandwiches. Slice a piece of chicken breast lengthwise down the middle. Dip each piece in egg wash and then bread crumbs. Fry a bit on both sides. Serve over lightly toasted bread layered with mayonnaise, lettuce and tomato. Add cheese if you like.
4. Remove any bones from left-over chicken. Chop the chicken meat and place it on top of a salad. It doesn’t matter what type of chicken you had for dinner—any kind tastes great over salad, and it is good to have that protein with your low-cal lunch.
5. Mix a bit of hot sauce in with your left-over chicken to spice up the mix. This will give you a different flavor for sure. Add a side dish of sliced avocados to cool the palate.
Tags: left-over chicken, with your, barbecue sauce, bread crumbs, chicken breast, Left Over
Instilling kids with healthy eating habits by providing nutritious snack options helps them make better choices when they become adults. It also teaches them that eating healthy doesn't necessarily have to involve boring snacks or tasteless food.
Fruit Based Snacks
When it comes to fruit-based snacks, it's important to choose foods that don't have added sugar, as fruit is already packed with natural sugars. Unsweetened apple sauce is a good choice, as are fruit cups in fruit juice, without added syrup. Dried fruit such as dried apricots, blueberries, apples or raisins are another good choice.
Low Carbohydrate Snacks
Even though low carbohydrate meal plans are popular with dieters, they're also a good snack option for kids because kids usually eat plenty of starchy carbohydrates such as breads, pasta and cereals at other meals. String cheese is a smart choice, and kids often enjoy pulling off pieces and consuming it. Rolled up cold cuts such as turkey, smoked chicken or ham are popular choices as well. Just make sure that the cold cuts you use don't have a lot of added sodium. Fresh, raw vegetables and dip make a suitable snack to eat with the cheese or cold cuts.
Smoothies
Smoothies are popular with kids and a healthy snack option if you use the best quality ingredients. Veer away from chocolate or ice-cream based smoothies. Instead make smoothies using a handful of ice, a cup of plain yogurt and fresh fruit combined in a blender. The natural sugar in the fruit should provide just enough sugar to sweeten the smoothie. If it's not sweet enough for kids, add a tbsp. of honey. If you don't have time to buy fresh fruit everyday, stock your freezer with frozen fruit.
Tags: cold cuts, fresh fruit, good choice, have added, healthy snack, popular with
Raw potatoes will turn black if you try to freeze them without partially cooking them first.
If you cook potatoes often, it can become time consuming to constantly have to break out the pot and boil and peel the potatoes for every dish you want to make. Also, sometimes it can be hard to use up all those bags of potatoes you bought on sale before they start trying to grow buds and turn green. One solution is to freeze your potatoes for later use. The Washington State Potato Commission recommends partially cooking and then freezing the potatoes in order for them to remain crispy and edible after thawing.
Instructions
1. Wash the potatoes thoroughly. Use a dish scrubber, if you have one, and scrub the surfaces of the potatoes vigorously.
2. Peel and cut the potatoes as you wish for future recipes. If you want to use the potatoes to make french fries later, slice them into thick wedges. If you want to use potato chunks in other recipes such as soups, cut the potatoes into even square pieces. Square chunks are best if you are not sure what you want to do with the potatoes; they can be the basis of a variety of recipes. You do not have to peel your potatoes. You can even leave them whole if you would like to use them for baked potatoes later.
3. Place the potatoes in a pot large enough to hold them and cover them with water. Bring the water to a boil over high heat and allow the potatoes to boil for no more than 15 minutes.
4. Remove the potatoes from the heat and place then in a pot of cold water. This shocks the potatoes, stopping the cooking process so that they are only partially cooked. Allow the potatoes to cool completely.
5. Pat dry the potatoes and place the cut-up pieces in heavy-duty freezer bags and seal tightly. If you have a vacuum sealer to seal out all the air, use that. Wrap whole potatoes tightly in plastic wrap and then place in the freezer bags. Place the freezer bags in the freezer. When you are ready to use them, thaw out the potatoes in the refrigerator and cook as you normally would.
Tags: freezer bags, partially cooking, potatoes later, your potatoes
Fruit drinks taste best when they are served ice cold.
If you'd like to chill some fruit drinks but don't want them to freeze solid, you can take some care to make sure the drink stays in a liquid or slush state. Keeping the fruit drinks at a temperature that allows the drink to get cold without freezing or adding something that stops the freezing process will ensure an ice-cold finished product that is not frozen solid.
Instructions
1. Adjust the temperature in your refrigerator to 37 degrees Fahrenheit. This will ensure that the drinks become ice cold without actually turning them into ice.
2. Stir the fruit drink with a spoon every 10 minutes if you are chilling it in the freezer. This will prevent the fruit drink from freezing solid and eventually will create a slushy consistency.
3. Add some alcohol, such as vodka or rum, to the fruit drinks if you are serving adults. The alcohol will prevent the fruit drink from freezing solid. You can even use the fruit-flavored versions of vodka or other liquors to complement the flavor of the drink.
Tags: fruit drink, fruit drinks, cold without, drink from, drink from freezing, freezing solid
Boiled Yukon Gold potatoes can be used in many dishes.
Yukon Gold potatoes are often used for baked potatoes or mashed potatoes but can also be used in any dish you like. Boiling the potatoes is a simple way to prepare them for mashing or inclusion in entrees, or even to serve alone. There are several ways to go about boiling these medium sized, pale gold-colored tubers.
Stovetop
Perhaps the most convenient method of boiling potatoes is on the stove top. It takes about 30 minutes to cook Yukon Gold potatoes thoroughly in a pot of boiling water. The pot used can be washed right away and there is minimal clean-up, as well as the convenience of using the rest of your kitchen. Whether you have a gas stove or not, all it takes is turning on the burner and keeping the heat at medium until the potatoes are cooked.
Oven
You can boil your Yukon Gold potatoes in your oven by submersing the potatoes in water within a dutch oven, or an enclosed baking dish. This method takes longer than the stove top but is convenient if you have many dishes cooking on the stove. You can boil vegetables at the same time within the dutch oven, resulting in a complete meal once the potatoes are cooked through. The oven must be kept at a medium to low heat to encourage boiling and reduce the chance of too much steam.
Fire
Yukon Gold potatoes can be boiled in a dutch oven at a campfire as well, providing an easy way to keep the flames away from the potatoes while still ending up with the cooked potatoes you love. There is no tin foil to throw away if you place the dutch oven filled with water and potatoes on the coals of a fire, and the dutch oven can be reused to cook beans or any accompanying dish. This method will take longer than using an oven or a stove top.
Safety
Do not use Yukon Gold potatoes with any green spots on them, as the chemicals present in these potatoes can cause intestinal discomfort and bitter-tasting dishes. Always use oven mitts when handling hot pots and ovens and make sure to keep any spoons or stirring tools out of the hot, boiling water when not in use. Always cook the potatoes thoroughly to ensure best results.
A wall wine rack functionally divides a room and organizes your favorite wine.
Having a wine rack as a wall can create new ambiance in the living space, as well as provide a room with a functional partition. Walls that will actually be designed for one's home may vary in size. The plans shown here are for a wall that is four feet wide and eight feet high, but materials can be added or subtracted to fit individual needs. The construction time for this rack is about three hours. Because of its design, not having to nail or screw down intersecting boards will save on cutting time, and materials.
Instructions
1. With the plywood standing vertical, measure six inches from the left on the upper left corner. With your chalk line, strike a line down the sheet of plywood on the veneer side.
2. Measure four inches from this line and strike another line down the sheet of plywood. Repeat this process until the board has eleven lines, each four inches apart.
3. Start from the top, measure six inches down and strike a line horizontally across the plywood, intersecting the other lines.
4. Measure four inches from this line and continue the process until you have 23 lines.
5. Using the hole punch, drill out holes where all the lines intersect.
6. Once all the holes are drilled on one sheet of plywood, do the same to the other sheet of plywood, and then wipe off the excess chalk.
7. Cut one 2 by 6 by 8 into two pieces that equal 45 inches. Screw one board on the ceiling with the four inch screws, and screw the other to the floor directly below.
8. Screw the other two 2 by 6 by 8 boards on the ends of the boards that are attached to the ceiling and the floor.
9. With the veneer side of the plywood facing out, screw onto the frame with the two inch screws, and repeat the process on the other side.
10. Apply wood stain and let it dry.
Tags: sheet plywood, four inches, inches from, down sheet, down sheet plywood
Shiraz wine is an often overlooked red wine, overshadowed by more popular varieties like Cabernet Sauvignon, but Shiraz wine is gaining popularity and notoriety because of its fruity, complex flavor and the fact that it is a great, affordable young wine.
Identification
Shiraz wine is also sometimes labeled as Syrah, named after the grape from which it is made. It is a deep red color, and is usually served in a large glass at just under room temperature--around 64 degrees.
Geography
The Syrah grape is native to the Rhone Valley in France. However, it is the most widely planted red wine grape in Australia and is now more commonly known as an Australian grape. It grows in the Barossa Valley, the McLaren Vale and Hunter Valley.
In America, it is most commonly grown in California, Oregon and Washington.
History
The Syrah grape didn't become prominent until the 20th century, when it was more widely planted in Australia. There, the wine adopted the name Shiraz. Today, it continues its popularity and Syrah grapes are increasingly planted in the United States.
Taste
The Shiraz is a robust, heavy red wine. It tends to vary in taste depending on where it was grown and what kind of barrel it was aged in. A traditional Shiraz is fruity, with a mid palate, soft tannins and a hint of American oak flavor. However, winemakers are now experimenting with all different types of oak to produce more complex, interesting flavors.
Shiraz wines have spicy blackberry, plum and peppery flavors. When grown in warmer climates, it sometimes has notes of licorice, chocolate or mocha. It is a great young wine, but as it ages, it grows in complexity.
Pairing
Because of their robust flavor, Shiraz wines do well with hearty foods like beef. Because of the spicy notes, they are also great choices for spicy foods, like Mexican or Cajun. Then again, many wine lovers like to drink a Shiraz alone because of its deep, fruity flavor.
Reblochon Cheese is described as having a mild soft taste and has a light beige to a yellow color. The origin of the Reblochon cheese is from the valleys in Savoie, France. Whole, unpasteurized cow's milk is used to make the cheese and it comes from one or more of three breeds of cows: Abondance, Montbéliarde or Tarine.
Instructions
1. Warm the milk in a large sterilized copper pot and add the rennet to curdle it. Warm the milk to about 68 degrees F. Do this slowly so you do not scorch the pan. Let this sit for about 1-3 hours undisturbed. Test for a clean break to ensure that the activation of rennet has been fully completed. This is done by performing a "clean break" test with your finger, put your finger in the milk and lift it upwards to see if you get a clean even break. When the gel is firm enough to make a clean break, go to the next step.
2. Take the curds out and pour them into molds lined with cheesecloth which allows the whey to drain off. Even out the curds by hand in the molds. Remember to drain well.
3. Let the curd sit for half an hour and when a cheese has formed press a label into the cheese. Remember that the cheese should still be warm since we want the curds to knit together so that it forms into a solid piece of cheese. The formation of the cheese itself will take about 12 hours or longer. Be patient because it takes time.
4. Remove the cheese from the press and bandage it so you can develop a rind to the cheese on the refrigerator rack. Replace the bandage daily as long as it continues to be wet. Remember to also rotate the cheese in your fridge so that your cheese dries evenly. Aging the cheese can take as long as 4 weeks or longer if you would like.
Tags: clean break, about hours, cheese from, Warm milk, your finger
A healthy breakfast can start your day right, give you energy, and helping you to avoid excessive hunger throughout the day. Many common breakfast foods are laden with fat and can really make you pack on the pounds if you're not careful to plan some low-fat alternatives. Nutritionists advise that a healthy breakfast should consist of at least one food from each of the following groups: protein, dairy, whole grains, fruits or vegetables.
Protein
Start your healthy, low-fat breakfast with protein foods such as egg whites, low-fat cottage cheese and lean meats. Make an egg white omelet and add sliced bell pepper, mushrooms and onions to get in a serving of vegetables. Make scrambled egg whites with fresh herbs such as basil, parsley or thyme, and fresh chopped tomatoes. Serve them with low-fat turkey bacon or sausage. Cottage cheese is good with fruit such as diced apples or pears, whole fresh berries and a sprinkle of cinnamon or nutmeg.
Dairy
Dairy foods are satisfying, a good source of calcium, and don't require much or any preparation time, making them ideal breakfast foods. Yogurt, milk and cheese are good choices and widely available in low-fat or nonfat versions. You can make a smoothie with any combination of fresh or frozen fruit coupled with yogurt, milk or cottage cheese, and a few ice cubes. Top a whole grain bagel or slice of bread with a slice of tomato, low-fat cheese, and a few drops of Worcestershire sauce. Toast under the broiler for a quick and hot breakfast.
Whole Grains
There are lots of options for healthy low-fat breakfasts that start with a whole grain dish. Oatmeal with blueberries and skim milk, hot mixed grain cereal with shredded apples and a topping of yogurt and cinnamon, whole grain muffins or bagels with low-fat cream cheese, and whole grain cold cereals with sliced bananas are some options. Choose whole grain products that aren't loaded with sugar or you could end up taking in way more calories than you need. Add some hard-boiled egg whites or vegan sausage to these whole grain choices to round out the menu and provide some protein.
Fruits and Vegetables
When fresh fruit is in season, it can be the main course in a healthy low-fat breakfast. Make a fruit salad with fresh peaches, blueberries, pears and bananas. Cut a small honeydew or cantaloupe in half, scoop out the seeds, and fill the hollow with cottage or ricotta cheese drizzled with a little honey. Vegetables can be part of a delicious low-fat breakfast as well. Cut acorn or butternut winter squash in half, scoop out the seeds, and bake with a drizzle of honey and cinnamon or allspice. Bake sweet potatoes in their skins and serve topped with pure maple syrup. Add food choices from the above groups for a complete and balanced breakfast.
Most people eat sunflower seeds because they enjoy the taste, while others eat them as a nervous habit. Whatever the reason may be, you will surely enjoy them. There is a special way to eat them that will not require you to use your hands constantly.
Instructions
1. Choose the sunflower seed flavor of your choice. You have many flavors to choose from such as ranch, barbecue, original, salsa and jalapeno. There are also a variety of brands of sunflower seeds such as David, Spitz and Giant.
2. Practice cracking and eating sunflower seeds in your mouth with just a few seeds at a time. When you get comfortable with this step, move to more seeds at a time.
3. Build up to placing a hand full of seeds into your mouth. Move the seeds to one side of your mouth, and with your tongue, place one seed between your front teeth. Crack the seed with your front teeth and remove the seed with your tongue.
4. Spit the shell out of your mouth and eat the seed. Until you are used to the placement of the seed in this step, you may spit out more than you eat, but you will get used to this over time.
5. Continue this process anytime you are eating sunflower seeds. This technique allows you to continue whatever you are doing and enjoy the seeds at the same time.
Tags: sunflower seeds, your mouth, with your, eating sunflower, eating sunflower seeds
This is an old-time, comfort-food classic that has achieved new popularity with the rise of high-level, informal dining, and the discovery that hash is "cool." The soft clam bellies play well against the crunchy potatoes. You can choose to use Steamer soft-shell clams from the northeast United States or razor soft-shell clams from either the East or West coast. Both are wonderfully flavorful and never turn rubbery when they're cooked. Serves 4.
Instructions
1. Boil the potatoes in salted water in the kettle until just tender, about 15 minutes. Drain in the colander and run cold water over the potatoes. Set aside.
2. Put ? of an inch of water in the bottom of the kettle and place the steamer rack over it. Bring the water to a boil, put one third of the clams on the rack, and cover with the lid. Cook them for about 4 to 5 minutes, until the clams have opened wide.
3. Remove the clams from the rack and set aside. Cook the remaining clams in two batches. When cool enough to handle, remove the meat from the shells, chop coarsely, and set aside. You should have more than 1 cup of clam meat.
4. Melt 1 tbsp. of the butter in a large skillet over high heat. When the butter is hot, add the garlic, onion, and salt and saute for 2 minutes. Add the remaining butter and, when melted, add the reserved potatoes and black pepper. Saute for about 6 to 7 minutes, shaking the pan occasionally, until the potatoes are crisp and well browned.
5. Add the red and green peppers, cayenne pepper, paprika and the clam meat. Stir and cook for 2 minutes. Adjust seasoning to your liking and serve immediately.
Tags: about minutes, clams from, clam meat, soft-shell clams, soft-shell clams from
Smoked salmon is a nice addition to salads and brunch dishes, but figuring out store leftovers can sometimes be confusing. Freezing smoked salmon is the best option.
Freezing
Much of the smoked salmon sold in supermarkets has been frozen already. The fish responds well to freezing, but follow the general rule of using frozen fish within six months to preserve maximum flavor.
Flash Freezing
You can lay pieces of smoked salmon on a cookie sheet or other flat surface and freeze the tray. Once all the pieces are individually frozen you can wrap them together for convenience and pull out pieces one by one, avoiding an icy mess.
When to Freeze
Smoked salmon left in the refrigerator should be used within three days. If you think you'll have extra salmon, freeze some of it before it turns.
Defrosting
To defrost frozen smoked salmon, place your ziplock bag or plastic pouch in a bowl in the sink and run a steady stream of cold water over the pouch until defrosted. Do not use hot or lukewarm water.
Types
Whether you are working with hot-smoked or cold-smoked salmon, the rules for storage and freezing are the same, although hot-smoked fish has slightly more longevity in the refrigerator.
Grilled bay scallops make a tasty addition to any meal.
Bay scallops, also referred to as Nantucket scallops, are one of the more expensive varieties. This sweet scallop is often used in soups, stews, appetizers, salads and stir fried dishes because of its size -- it is the smallest of all scallops. In fact, there can be up to 90 scallops in one pound. You can grill bay scallops over direct heat by placing them on a skewer, or indirectly by using aluminum foil.
Instructions
Direct Grilling Method
1. Soak the bamboo skewers overnight.
2. Preheat the grill to medium heat.
3. Toss the bay scallops lightly in olive oil and thread them onto the bamboo skewers. Place the skewers on the highest grill rack.
4. Grill for two minutes, turn and grill for two more minutes. You will know the scallops are done when they turn from translucent to opaque.
Indirect Grilling Method
5. Preheat the grill to medium heat.
6. Mold the aluminum foil into a tray with sides one inch high.
7. Place one pound of bay scallops on the tray. Sprinkle them with lime juice.
8. Put a large pat of butter on top of the scallops and season them with salt and pepper.
9. Place the scallops on the grill and cook for five to seven minutes or until they are opaque inside.
Ham is a traditional choice for an Easter lunch or dinner.
When choosing dishes for an Easter carry-in lunch, select recipes that are not only seasonal but also easy to prepare and transport. If the event is to be a potluck occasion, coordinate the menu so that you receive a variety of flavors and colors, adding up to a tasty and pretty display on the buffet table. Make as many dishes ahead of time as possible as time will be limited on Easter morning.
Appetizers
You can't go wrong with deviled eggs as an appetizer. They look pretty on a platter, appeal to a variety of people and, with their use of decorated eggs, are a perfect Easter Sunday appetizer. A soup in a pretty spring color, such as bright green broccoli soup or pale orange carrot soup, can brighten up a buffet table. Additionally, salads offer a light start to the meal. Serve a spinach salad accented with sunny citrus segments and almonds.
Main Dishes
Ham is a traditional choice for an Easter lunch, and it is convenient because it can be made ahead of time and simply reheated when you arrive at the lunch. Quiche can be made with peppers, onions and other vegetables as a vegetarian main course. Another option is lasagna, but instead of heavy tomato and beef sauce, fill it with spinach and cheese along with a cream sauce.
Side Dishes
Potatoes are side dish ingredients that go with almost anything. You can roast and garnish them with fresh herbs, or prepare scalloped potatoes ahead of time for simple reheating. If you will be serving an egg-based main course, consider offering scones; fill them with Cheddar cheese and fresh chives for a seasonal touch. Fresh green vegetables, such as green beans or peas, are healthy side dish options. Garnish the peas simply with a little butter and mint, or toss the green beans with almonds for a classic dish.
Desserts
If children will be present at the Easter lunch, chocolate Easter-themed cupcakes or cookies are perfect desserts. They are especially convenient when you prepare them the day ahead and set them into a cupcake carrier so your frosting doesn't get squished. Add a selection of coconut or lemon cupcakes for the adults in the crowd. Alternatively, bake fresh, seasonal strawberries and rhubarb into a pie that will be easy to carry and not too sweet for dessert.
Tags: ahead time, Easter lunch, buffet table, choice Easter, choice Easter lunch, green beans
It's not a recommended practice anymore, according to the University of Missouri Extension office, but some makers of homemade jam still use wax to seal their jars. The paraffin wax is melted, then poured across the top of the jar so it creates a thin, protective layer. The purpose of the wax is to prevent mold growth, but it doesn't always work. To get the wax seal off your jam to use it, all you need is a sharp paring knife.
Instructions
1. Insert the end of the knife blade into the edge of the wax, along the inside rim of the jar. Hold the knife so it's standing straight up.
2. Run the blade slowly all the way around the wax seal to loosen its edges from the glass. The wax is normally only about 1/8 inch thick. If you try to loosen it too quickly, it can break apart and crumble.
3. Place the end of the paring knife blade under an edge of the wax. Lift the seal up and out of the jar of jam. Check the top of the fruit for any remaining pieces of wax. Pick them out with the end of the knife.
4. Reseal the jar of jam with a metal lid and store the remaining contents in the refrigerator.
The Ukraine has 1/3rd of its land mass used as a pasture and once was the chief agricultural producer of the former Soviet Union providing it with 1/4 of its total grain. It is no surprise that the Ukrainian people love to eat. Christmas is their favorite holiday considering that nearly 85% of the country's population is, in fact, Christian. It is customary, In the Ukraine, to have large family gatherings where the women do the vast majority of the cooking while the men are jovial and rowdy. The food prepared is hearty, filling and can be considered "farm food" made to to specifically build muscle-mass in order to cope with the rigors of farming. This article will show you set a Ukrainian dinner table for the most shared holiday of the country: Christmas.
Instructions
Setting the Ukrainian Table
1. Begin the festivities on Christmas Eve by serving a menu of twelve mostly meatless dishes which represents one of each of Jesus' Apostles that were present at the Last Supper.
2. Set each place with one plate and, on either side, a knife and fork. Traditionally, the Ukrainian people eat with a fork in one hand and a knife in the other.
3. Cover the table with a table cloth that is beautiful and intricately designed.
4. Scatter hay over the top of the table. They hay symbolizes Baby Jesus in the manger.
5. Place Kolach, the traditional bread, in the center of the table. This is to be shared by all who have gathered.
6. Begin the mean by serving Kutya, which is a small bowl consisting of wheat, honey, poppy seeds chopped nuts and apples.
7. Serve several fish courses after the kutya. Tilapia would be the fish of choice but any fish will do.
8. Follow the fish dishes by serving a dish of fine mushrooms.
9. Serve borsch with the mushrooms.
10. Serve the next course in the menu: typically, holubtsi (stuffed cabbage).
11. After the stuffed cabbage, serve varenyky (dumplings). Serving fruits and cakes (especially poppy seed) follow and, then, finally bread.
Tags: mushrooms Serve, stuffed cabbage, Ukrainian people
Summertime is almost here - and that means barbecues, vacation get togethers, cookouts and parties with friends and family. It's easy to mindlessly fill up on high calorie snacks, but with a little preplanning, you can attend any kind of party and still keep your waistline trim.Follow these suggestions for healthy snacking when at your next party.
Instructions
Navigate Snack Platters at Parties
1. Eat a healthy snack an hour before leaving for the party, such as a piece of fruit and a few slices of leftover cooked chicken, turkey or roast beef or a piece of cheese. If you're starving when you get to the party you're bound to be too tempted to resist the high-fat treats.
2. Take five minutes to survey the food available and decide in advance what you will have. Make one trip through instead of returning for seconds.
3. Load up on fresh vegetables, salad without dressing, and meat, chicken or fish without sauce. Plain crackers, olives, and pretzels are also good choices.Beware of dips and salad dressing; if you're going to use them, place a tablespoon or so on the side of the plate. Don't just pour it all on top.
4. Limit your options. If there are three hot dishes, choose one. That way you won't wind up with a plate of fried chicken, barbecue ribs and pasta with sausage just because it all looks so good.
5. Decide in advance if you are going to have a dessert, and offer to share a slice of pie or piece of cake with someone else, or serve yourself a half portion. When you're done eating, throw away your plate or take it into the kitchen sink to signal to yourself that you're finished. Get busy mingling and move out of the area where food is being served. After all, that's why you're at the party - to meet others and have a good time, right?
Fried chicken is a southern classic that can pack a lot of flavor. When you make fried chicken, you should create a crisp, crunchy outer crust to cover juicy, fresh chicken inside. Commercial fried chicken can be greasy and high in sodium. Fry your chicken at home for fresh flavor and low salt.
Instructions
1. Place chicken pieces in a large bowl with the buttermilk and hot sauce. Marinate the chicken in the refrigerator for 2-3 hours, or overnight if possible.
2. Drain the chicken from the buttermilk on paper towels. Combine 2 cups of flour, 1 tbsp. salt, 1 tbsp. black pepper and 2 tbsp. garlic powder in a large tray. Beat 2 eggs with 1 cup of milk in another pan. Dip the chicken in the egg wash then coat it with flour. Let each piece of chicken rest for 15 minutes before cooking to let the coating set.
3. Heat 2 cups of oil in a large, heavy pot until the oil reaches 350 degrees Fahrenheit. Submerge one to two chicken pieces at a time to avoid dropping the oil temperature too quickly. Fry them until the meat is fully cooked. Breast pieces take 10-12 minutes to cook while dark meat takes 14-16 minutes. Turn the chicken over halfway through cooking.
4. Remove the chicken from the oil and place it on a rack with paper towels below it to drain. Let the pieces rest for 15 minutes before serving.
Pistachio macaroons make elegant after-dinner treats.
Pierre Desfontaines is credited with creating the French macaroon at the beginning of the 20th century by marrying two meringue shells with a filling. These little cookies have an exceptional texture; they are crunchy on the outside and buttery soft on the inside. Macaroons are often dyed pretty colors to match flavors as unusual as rose, bergamot, peach, licorice and currant. Some pastry shops, such as Ladur e in Paris, invent new flavors every season, but pistachio is always a classic.
Instructions
Make the Macaroons
1. Preheat the oven to 300 degrees Fahrenheit. Line two sheet pans with parchment paper.
2. Grind 1 cup pistachios, 2 cups powdered sugar and 1/8 tsp. of salt in the food processor until the nuts are ground fine as dust. Sift the mixture with a flour sifter.
3. Pulverize the granulated sugar in a coffee grinder until it becomes like powder. Set aside.
4. Prepare a French meringue by whisking the egg whites and 1/8 tsp. of cream of tartar in a stand mixer until they're frothy. Add the pulverized sugar and 3 drops of green food coloring. Continue whipping the meringue until it is very stiff.
5. Using a rubber spatula, fold the nut mixture into the meringue until they're fully combined. Do not overmix the batter or it will become runny.
6. Pipe the meringue into 1-inch rounds with a No. 4 round tip inserted into a piping bag. Hold the piping bag vertical without moving it while squeezing the batter into even circles. Fill both sheet pans with cookies.
7. Let the piped macaroons rest for 30 minutes before baking. The batter will form skin that will prevent the surface of the cookies from cracking while they're in the oven.
8. Bake the macaroons for 15 to 20 minutes, or until the surface is hard. Do not let the cookies turn golden--this is a sign that they are overdone. Let them cool completely on the sheet pans.
Prepare the Filling
9. Grind the remaining 1/2 cup of pistachios very finely in a coffee grinder or food processor.
10. Mix the ground pistachios, 1 2/3 cups of powdered sugar, 1/2 cup of butter, 1/8 tsp. of salt and 1 tsp. of milk together in the stand mixer fitted with the paddle attachment. Scrape down the sides of the bowl with a rubber spatula.
11. Add the remaining 3 drops of green food coloring to the butter cream. Whip until it's light and fluffy.
Assemble the Macaroons
12. Scoop the butter cream into the pastry bag fitted with a No. 4 round tip.
13. Pipe a small amount of frosting onto the flat side of one macaroon and gently sandwich it with another macaroon.
14. Refrigerate the cookies 24 to 36 hours before serving. The recipe makes 20 to 25 small cookies.
Provolone cheese, an Italian cheese made of creamy, tangy cow's milk, works wonderfully in sauces, casseroles and cooked dishes. Because it is a semihard cheese, it is perfect for freezing and can be frozen in block, slice or grated form. However, like most hard and semihard cheeses, provolone runs the risk of becoming "crumbly or mealy" after it is thawed, according to SimpleDailyRecipes.com. The trick to avoiding this is to thaw the frozen provolone at room temperature. This will ensure the cheese retains its flavor and smooth texture.
Instructions
1. Select high-quality provolone cheese, according to ThriftyFun.com, by avoiding blocks with "dry or cracked edges, mold that doesn't belong" or blocks that "appear greasy."
2. Cut, slice or grate the provolone cheese. Layer sliced provolone cheese between pieces of wax paper. According to ChefsBest.org, freeze grated provolone or blocks of provolone in increments measuring less than 1 lb.
3. Wrap cut or sliced provolone cheese in plastic wrap or aluminum foil, and put the cheese in heavy-duty plastic freezer bags. According to ThriftyFun.com, place grated cheese in an airtight container or heavy-duty plastic freezer bag.
4. Place provolone cheese in a freezer set to zero or colder. According to ThriftyFun.com, hard and semihard cheeses can be stored in the freezer for three to six months.
5. Thaw provolone cheese in the refrigerator and use it as soon as possible, or, to help it better maintain its flavor and texture, thaw it at room temperature and then place it in the refrigerator.
Tags: Freeze Provolone, Freeze Provolone Cheese, hard semihard, hard semihard cheeses, heavy-duty plastic, heavy-duty plastic freezer
Elevate coat roast beef sandwiches to a new level by heating the meat up in a savory and spicy mustard sauce. The dish will only take minutes to make as the beef is already cooked. Place the hot roast beef in fresh buns or rye bread as an ideal gourmet lunch option. The hot sandwiches are fancy enough to serve during holiday parties, receptions, showers and other special events. Choose high-quality deli roast beef for the best taste.
Instructions
1. Place 1/2 cup cider vinegar, 1/2 cup water, 1/4 cup olive oil, 2 tbsp. prepared horseradish, 1 cup ground mustard and 1/2 tsp. salt in a blender or food processor. Blend the ingredients for one minute or until the sauce is smooth.
2. Pour the mustard sauce into a large saucepan. Add a pound of thinly sliced deli roast beef to the pan and gently mix it with the sauce to coat.
3. Cover the pan with a lid. Simmer the roast beef in mustard sauce over medium-low heat for 15 minutes.
4. Place the roast beef in buns or on bread and spoon the sauce over the top of the meat.
Tags: roast beef, buns bread, mustard sauce, Place roast, Place roast beef, sauce over
Crepes can be delicious desserts, appetizers or meals. A crepe is actually a thin folded French pancake that is the foundation for many amazing toppings, such as meat, whipped cream, ice cream, fruits, syrups and the revered Nutella spread. For those who have never tried a crepe, San Francisco is the ultimate city for their first experience because of the wide selection of popular crepe restaurants. Crepe experts should be prepared to add a new restaurant to their list of favorites.
Crepevine
The Crepevine was built 15 years ago with the concept of being a gathering place for friends, families, students and professionals. This idea definitely seems to be working for this very popular Inner Sunset restaurant. The staff members pride themselves on using fresh, healthy ingredients, such as fair trade coffee and locally grown fruits and vegetables. The restaurant serves more than just crepes. On the menu are sandwiches, salads, pastas, a kids' section, savory meal crepes, dessert crepes, scrambles, omelets, benedictions, pancakes, French Toast and sides.
Crepevine
624 Irving Street
San Francisco, CA 94122
415-681-5858
crepevine.com
Genki Crepes
According to its website, Genki means "good spirit or lively." Located in Inner Richmond, this creperie is one of the most popular in San Francisco and definitely lives up to its name. Genki Crepes offers more than 30 crepe flavors. The restaurant offers ice cream crepes, savory crepes (such as spinach-mushroom-cheese) and snacks crepes. Surprisingly, Genki also has a mini mart inside that sells snacks, beauty supplies and toys.
Genki Crepes
330 Clement Street
San Francisco, CA 94118
415-379-6414
genkicrepes.com
Chez Maman
Chez Maman is a French, burger and crepe neighborhood restaurant all rolled into one. Located in the Potrero Hill district, this bistro is known for being a great place to head to for its delicious French food, especially the crepes. Chez Maman is inspired by the childhood memory of enjoying a meal freshly prepared from your mother. Chez Maman is a good restaurant to go if diners want to enjoy a crepe as well as a meal to go with it. Paninis are on the menu alongside entrees, such as veal with creamy white wine sauce, roasted mahi mahi and fettucini carbonara.
Chez Maman
1453 18th Street
San Francisco, CA 94107
415-8247166
chezmamansf.com
Crepe O Chocolat
Crepe enthusiasts head on over to San Francisco's famous Union Square to visit this quaint creperie. The sweet crepe menu is small and includes the basic dessert crepes, such as the restaurant's namesake, Crepe O Chocolat, Strawberry and Nutella, Crepe Suzette, butter and sugar, and lemon and sugar. Breakfast and lunch is also served on the menu and has choices like omelets, vegetable soup, and sandwiches. Specialty beverages are also served. It is recommended to try a melted chocolate drink or a French Press Coffee.
Crepe O Chocolat
75 O'Farrell Street
San Francisco, CA 94108
415-362-0255
crepeochocolat.net
Tags: Chez Maman, Street Francisco, Crepe Chocolat, Genki Crepes, also served