Haggis, the national dish of Scotland, sometimes horrifies people who hear about it and its ingredients for the first time. This dish is actually quite tasty, however, and is similar to the Cajun dish known as boudin or the Mexican dish, menudo. Haggis is extremely uncommon outside of Scotland, where it is a traditional dish for Robert Burns Day, celebrated on January 25.
Features
Sheep's organs (heart, lungs, liver) are the main ingredients in a traditional haggis. However, some recipes call for beef hearts and livers instead.
Other Ingredients
In addition to sheep's offal, haggis includes suet, ground oatmeal, onions, salt, pepper, nutmeg and meat stock.
Preparation
The ingredients of haggis are combined, stuffed into a sheep's stomach and boiled.
Serving
Traditionally, haggis is served with "neeps and tatties" (mashed turnips and mashed potatoes). Beef or lamb gravy sometimes accompanies haggis, as well.
Fun Fact
A Burns supper, held in celebration of Robert Burns Day, traditionally begins with a recitation of the poet's famous "Address to a Haggis."
Tags: Haggis Made, Robert Burns, What Haggis, What Haggis Made
Homegrown tomatoes are a fresh and tasty treat after tending a garden all summer. Tomato plants often yield many more tomatoes than one family can eat. Preserve your tomatoes and enjoy the fresh-from-the-garden taste year round. A hot water bath is an easy way to preserve tomatoes.
Instructions
1. Bring a large pot of water to a boil. Fill the sink with ice water.
2. Put tomatoes into the hot water for 30 seconds. Carefully remove tomatoes and place immediately in the ice water. Slide the skins from the tomatoes.
3. Core tomatoes. Slice, chop or leave the tomatoes whole.
4. Put prepared tomatoes into clean, chip free jars. Leave a half inch of space at the top of the jar.
5. Fill the jars with hot water or tomato juice. Clean the mouth of the jar, and tightly screw the lids on.
6. Bring water to a boil in the canner. Place jars in the rack and lower them into the water. Cover and process quart jars for 40 minutes and pints for 35 minutes.
7. Carefully remove jars from the canner. Set jars on a towel covered counter top. Let jars set overnight.
Tags: Carefully remove, into water, tomatoes into, water boil
Gram flour is made with chickpeas, which are also called garbanzo beans. Chickpea flour or gram four is used in many Indian dishes and is a fine off-white flour with a hint of yellow color. Gram flour is high in iron, protein and fiber and is a gluten free flour. Once you have made your gram flour you can use it to thicken sauces or soups, as an egg substitute, or as flour for gluten-free baked goods.
Instructions
1. Pre-heat your oven to 375 degrees Fahrenheit. While the oven is heating up, place the dried chickpeas onto a baking sheet with a rim in a single layer and spread them out evenly. Remove any stones or debris you find. Don't use a baking sheet without a side rim as the chickpeas will roll off when you transfer the sheet to and from the oven.
2. Place the baking sheet with dried chickpeas into the oven and bake for 15 minutes or until they are done. The chickpeas will be done roasting when they are golden brown and you can smell their nutty aroma. Put on oven mitts and remove the baking sheet and set it on a cooling rack. Wait 20 minutes for the chickpeas to cool.
3. Add the roasted chickpeas to your food processor, in small batches of 1/2 cup at a time. Turn the food processor on and wait for the first batch of chickpeas to be ground into a powder before adding the next 1/2 cup batch to the food processor. Continue adding roasted chickpeas in batches until they have all been ground into a fine powder to finish making your gram flour.
Baking cheese wontons is healthier than deep-fried wontons.
Cheese-filled, crunchy wonton appetizers do not have to be greasy, deep-fried, or full of artificial ingredients. Use natural products with ingredients you can pronounce. Instead of frying, bake the wontons for a healthier treat. Wonton skins made from all natural ingredients are available in health food stores and some supermarkets.
Instructions
1. Preheat the oven to 400 degrees F. Brush a baking sheet with 2 tbsp. olive oil using a pastry brush.
2. Cook the spinach in a covered saucepan in 2 inches of water for two minutes or until wilted. Remove the spinach from the saucepan and chop it roughly.
3. Combine the spinach with the cream cheese in a bowl. Add the soy sauce or pepper sauce, if desired.
4. Place a single wonton skin on a work surface. Spoon 1 tsp. of the spinach and cheese filling into the center of the wonton skin.
5. Bring the edges of the wonton up over the filling to resemble a drawstring bag or purse. Pinch the wrapper just above the filling to seal the wonton. Alternatively, fold the wonton wrapper in half to form a triangle over the filling. Pinch the edges to seal. Repeat with the remaining wontons.
6. Arrange the wontons on a baking sheet. Brush the wontons with the remaining olive oil.
7. Bake the wontons for 12 to 15 minutes or until golden brown. Remove the baking sheet from the oven and the wontons will become crisp as they cool.
Tags: baking sheet, minutes until, over filling, with remaining, wonton skin
If you try to roll all of your burrito fillings into a tortilla, the result is probably going to be a leaky burrito that loses its fillings before you finish. With a few steps, though, you can fold a burrito like a professional.
Instructions
1. Assemble your fillings, laying out everything you want to put in your burrito so you can decide how much of each you want to include.
2. Warm the tortilla to make it more flexible. You can briefly microwave tortillas, or you can heat them in a dry pan for a few seconds on each side.
3. Lay the tortilla on a flat surface. Place fillings horizontally across the top quarter of the tortilla. Leave at least an inch of exposed tortilla on each side of the fillings and 1 to 2 inches exposed at the top. Keeping open space on the tortilla ensures that you're able to fold it.
4. Fold the top part of the tortilla over the fillings. It's OK it if doesn't completely cover the fillings.
5. Take one side of the tortilla and fold it in towards the fillings.
6. Roll the entire tortilla to cover the fillings and secure the side you just folded. Then, fold in the other side.
7. Continue rolling the burrito tightly until you've used the entire tortilla.
8. Place the tortilla seam side down to serve or store, which ensures that the burrito won't unroll before you have a chance to eat it.
Tags: cover fillings, each side, ensures that, entire tortilla, side tortilla, your burrito
I really like the white rice you get at many Chinese restaurants. I have tried to duplicate the taste at home in the past and was so close but something was missing. One day while at the store in the Asian section my boyfriend suggested we try jasmine rice; we had never tried it before..or so we thought. Jasmine rice tastes just like what you get at a Chinese restaurant!
Instructions
1. Gather your ingredients. Some people say you should rinse rice but I don't believe that's necessary. This rice recipe always turns out great for me without rinsing.
2. Pour the two cups water in the pot and turn the oven on medium-high heat.
3. Pour your 1/2 cup long grain rice and 1/2 cup jasmine rice into the water; do not wait for the water to boil before adding the rice.
4. Give the rice a very quick stir just to make sure all the rice is covered by the water.
5. Allow the rice to come to a gentle boil, uncovered.
6. Once the rice is boiling put your burner on the lowest setting, cover.
7. Allow to cook covered for 15 min.
8. Turn off burner and allow the rice to sit for at least 5 min. Fluff with a fork.
Tags: Chinese Restaurant, jasmine rice, Like Chinese, Like Chinese Restaurant, Make White, Make White Rice
When hot peppers from the New World came to Asia centuries ago, they were readily adopted into the native cuisines -- and few places more eagerly than in Siam, or what is now known as Thailand. There are many hot peppers in the country that go by the generic name "Thai pepper," but several stand out as the best known: the "prik khee nu" or bird pepper, and the "prik khee fah" or plain chili pepper. Because these peppers have hundreds of close relatives, it is impossible to determine if it is an actual Thai pepper plant when there are no peppers growing, and even with the pepper available, it is still hard to distinguish between a Thai pepper and one of its many cousins.
Instructions
1. Examine the plant and the fruit. A Thai bird pepper grows on a short, bushy plant with many small fruit pointing upwards. As many as 100 peppers or more can be on one bush that is only 2 feet high. The fruit is rarely as long as 1 inch, and in many cases it is much shorter. The shape is somewhat rounded but with a smooth point at the tip. The color is green while growing and bright red after maturity. The heat is considerable.
2. Look for the distinguishing characteristics of the chili pepper. The stems are taller and less bushy than the bird pepper. It can grow 3 feet in height. The pepper looks like a smaller version of the cayenne red pepper and grows pointing upwards. The fruit is slender and about 2 inches in length. The walls of the peppers are very thin. As with most peppers, the prik khee fah starts green and turns red -- in this case, a dark red. This pepper is sometimes sold under the name "Thai Dragon."
3. Observe the use to which the plant is put. An ornamental pepper plant that is no more than 1 foot tall, with a mounded shape, tiny leaves and small, bright-red peppers is likely to be a Thai hot ornamental plant.
Tags: bird pepper, prik khee, Thai pepper, chili pepper, many peppers, name Thai, pepper grows
Whether served during the holidays or at the ballpark, glazed popcorn is a delightful treat for anyone at any age. The glaze used to make candied popcorn is relatively easy to make, though caution must always be taken when dealing with molten sugar. Here is a simple recipe for popcorn glaze.
Instructions
1. Preheat oven 250 degrees F.
2. Combine brown sugar, butter, corn syrup and salt in a heavy saucepan set over medium heat. Bring mixture to a boil while stirring constantly.
3. Hang candy thermometer on the side of the saucepan and ensure the mixture stays between 235 degrees and 250 degrees F. Adjust the heat as needed. Allow the mixture to boil undisturbed for 5 minutes.
4. Remove pan from heat and place on a heatproof mat on the counter or table. Stir in vanilla and then baking soda. The glaze is finished. Add the glaze to the popcorn right away.
5. Put the popcorn in a large bowl and drizzle the glaze over the popcorn. Stir to coat all of the popcorn. Transfer and spread the glazed popcorn onto a sheet pan.
6. Put the sheet pan on the center rack of the oven and bake for 1 hour, stirring the mixture occasionally to keep from sticking.
7. Remove pan from oven and allow popcorn to cool and for the glaze to harden completely. Break apart once cool.
Seafood soups are best consumed fresh because their flavors tend to go downhill if they're stored in the refrigerator or freezer for a long period of time. However, it is possible to freeze seafood soup as long as you're mindful of a few key guidelines. Never freeze soups that contain delicate seafood items, such as oysters, mussels and clams which are still in their shells. It's best to either add fresh shellfish in their shells to the soup after it's been thawed or shell the cooked seafood and add the meat to the soup before freezing it. If the soup contains potatoes (such as chowder), it's also advisable to add those when heating the soup.
Instructions
1. Cool the seafood soup to room temperature. Freezing hot or warm seafood soup can cause the seafood to become tough or rubbery.
2. Ladle the seafood soup into freezer-safe containers, leaving about an inch of space between the soup and the top of the container. Make sure to keep the serving sizes small, especially if they will be thawed out for a single person or a couple. Seafood soup should not be thawed, then re-frozen.
3. Pop the lids onto the containers and label them with the type of soup and the date. Wrap the containers in several layers of plastic wrap to keep out freezer burn. Slide the soup into the freezer, making sure it is level.
4. Leave the frozen seafood soup in the freezer for no longer than a month. Seafood does not do well when stored in the freezer for the long-term, and tastes freshest when it's eaten as quickly as possible.
5. Thaw the seafood soup gently over medium heat. For broth-based soups, slide the block of frozen soup into a saucepan and add about ¼ to ½ cup of water. For cream-based soups, heat the block of frozen soup in a double-boiler with no additional cooking liquid. This will preserve the soup's flavor and keep it from scotching. Eat the soup as soon as it is heated through. Do not bring seafood soup to a boil unless you're adding ingredients to it before serving it.
Chipotle peppers are dry jalapeno peppers that have been smoked. Chipotle peppers originated in Mexico, and most are produced there. Dried chipotles can be stored longer than fresh jalapenos. Popular in Mexico and the United States, dried chipotle peppers give flavor to salsas, sauces, soups and stews, and can be used whole, diced, or made into powder.
Instructions
Diced Chipotles
1. Heat water in a pot until almost boiling. Soak the chipotles in the hot water for 20 to 30 minutes or until tender to reconstitute for a recipe.
2. Remove the seeds and discard. Dice, mince or puree the reconstituted chipotles.
3. Add the chipotles to soups, stews or sauces. Use chipotles in salsa, refried beans, rice, vinaigrettes and guacamole. Make a chipotle marinade for chicken or steak. See the Resources section of this article for chipotle recipes.
Whole Chipotles
4. Slice the whole, dried chipotles from the stem to the tip.
5. Remove the seeds and discard them.
6. Add the whole chipotles to your recipe. Whole chipotles add a moderate amount of heat to a recipe.
Chipotle Appetizers
7. Cover some whole chipotle peppers in warm water. Soak them until they become pliable.
8. Cut slits around the stem and remove it. Remove the seeds.
9. Stuff with cheese and bake in the oven at 300°F about ten minutes, or until the cheese melts. Use a soft cheese that melts well, such as Neufchatel or Muenster.
10. Serve the chipotle appetizers with sour cream or plain yogurt.
Salmon is one of the most healthful fish a person can eat. There are many ways that a family can prepare the salmon so that they don't get bored of eating it. One of those ways is to smoke the salmon. If you don't have a smoker you can still smoke your salmon on a gas grill. This is a great option for those summer-like days when you enjoy being outside. You get to spend some time in the fresh air while preparing a tasty meal for your family.
Instructions
1. Take out 1 1/2 cups of hickory chips and place them in a bowl. Fill the bowl with water and allow them to soak for 20 minutes.
2. Salt and pepper your salmon and set it aside on a plate. You don't need a lot of spices when smoking salmon because the smoke gives the salmon its flavor.
3. Take the cooking grate off of the grill and turn your grill on.
4. Remove your hickory chips from the bowl and place them in aluminum foil. Wrap them up and begin poking holes through the aluminum foil with the end of a knife.
5. Place the packet of wood chips over the hottest part of your gas grill's fire.
6. Replace the cooking grate and turn your gas grill up to high heat.
7. Oil your cooking grate by brushing on a good amount of oil. Don't be skimpy with the oil or it will cause the salmon to stick to the grill.
8. Place your salmon on the grill rack and close the lid. Wait 4 minutes.
9. Open the grill and flip the salmon over. You should notice the grill marks. Close the lid and wait another 4 minutes.
10. Remove the salmon from the grill and set it on a platter. Allow it to sit for 5 minutes before serving. This gives the juices time to settle.
Tags: cooking grate, your grill, your salmon, your salmon grill, aluminum foil, hickory chips, place them
Accurate temperatures are important when working with live cultures.
You don't need a fancy yogurt maker or special secret cultures to make yogurt at home cheaply and safely in your slow cooker -- just an accurate thermometer and some patience.
Instructions
1. Wash all the tools you're going to use. Boil a large pot of water and submerge your equipment and jars to disinfect it. (The only bacteria you want to grow are the tasty kinds that make yogurt.) Remove the tools from the water and set them on a clean surface to dry.
2. Heat the milk in double boiler; you can just put it in a bowl or pot inside a larger pot of boiling water. Bring the milk up to 185 - 190 degrees F., until it begins to get frothy at the edges, but do not boil it. Check the temperature with a thermometer to ensure accuracy.
3. Remove the milk from the heat and start cooling it to 125 F. You can simply wait for it to cool, or place the pot with the milk in a sink of cool water and stir it to speed up the process. Again, check the temperature with a thermometer.
4. Pour the leftover water from the double boiler into the slow cooker; set the heat to 125 if you have a temperature control, otherwise set the heat to "Low." Add cool water or ice cubes until you reach the desired temperature, checking it with the thermometer. Any warmer than 130 F. will kill the bacteria, and cold water will stop it from growing so you to maintain a water bath of 110 - 125 F. If you are unsure about your thermometer, err on the cool side -- it will just take a little longer.
5. Split the milk between the containers (or jars) and add two good tablespoons of yogurt to each. Stir and cover each container tightly.
6. Place the closed jars with the yogurt-milk mixture in the warm water in your slow cooker and cover to preserve the heat. At this point you can turn it off and ignore it for about 8 hours, or leave the heat on "Low" if your slow cooker can maintain a steady temperature of 115 to 125 F. for about 3 hours.
7. Uncover the slow cooker, open the lid of one of the yogurt containers and tilt it to the side. If the yogurt is solid and a bit jiggly it's done; if it's runny it needs another hour or so. When the yogurt is done, remove it from the slow cooker and refrigerate.
Tags: slow cooker, with thermometer, your slow, your slow cooker, about hours, cool water
Simmering vegetables and meat will add flavor to broth.
Chicken broth is a staple in most kitchens. It's an age old remedy for when you are sick, and can be used to add flavor to gravies, rice and anything that would benefit from chicken flavor. Whether you make it from scratch or buy it in the store, chicken broth is a versatile culinary tool. Its flavor can be left mild and unobtrusive, or given more punch with extra ingredients and spices.
Instructions
1. Reduce excess salt if your broth is store-bought and is not a low sodium variety. To dilute its sodium content you can discard some of the broth and replace it with water, salt-free seasonings and chicken meat that you can simmer for flavor and strain out later.
2. Even if your broth is homemade, adding pieces of chicken meat will result in richer flavor. Cut cooked chicken into pieces and add them to your broth.
3. Add chopped vegetables - carrots, onion and celery cut into small pieces.
4. Add spices. Stir poultry seasoning, thyme or other spices into the broth.
5. Create a spice bag for seasonings that are not ground, such as parsley, bay leaves and peppercorns. Use cheesecloth to bundle these ingredients together so that they are not missed later if your strainer is not fine enough. If you have no cheesecloth, substitutes that work include medical gauze, coffee filters or clean used linen.
6. Bring the mixture to a boil and then reduce the heat to simmer, stirring occasionally. Let the broth simmer for at least one hour.
7. Sample the broth as it's simmering to assess its flavor. If it needs more zest, try a couple of drops of hot sauce. When you add strong flavors, add a small amount at a time because you can always add more later.
8. Once you are satisfied with the flavor, strain out the meat and vegetable pieces. Cool the broth completely before refrigerating or freezing.
Tags: your broth, chicken meat, flavor strain, meat will
Lentils are a healthy and delicious add-in to tomato soup.
Lentil and tomato soup has to cook for at least one-half hour to cook properly and meld all the flavors. Too often, cooks leave the soup on the stove unattended, burning the bottom of the soup. Most recipes for lentil soup with tomatoes call for browning the onions along with diced tomatoes before adding the lentils. It is also possible to burn the ingredients at this stage. However you burned the soup, be aware that it is possible to save the flavor.
Instructions
1. Take the pot of burnt soup off the stove top. Find a similar-sized pot and pour the top of the soup into it, being careful not to pour in the crust of burnt soup at the bottom of the original pot.
2. Wash the original pot, which will have retained most of the bunt flavor. Continue cooking your soup in the new pot on very low heat.
3. Taste the new pot of soup. If it still tastes burnt consider adding some strong spices that will mask the flavor, like a strong chili, oregano or fresh basil. A squirt of fresh lemon juice can help hide the flavor too.
4. Add strongly flavored toppings like Greek yogurt, sour cream or heavy cream. These dairies will make the soup creamy and help cover the burnt taste.
Serve vegetable taco salad in a crispy corn or flour shell.
A taco salad makes a healthy and filling lunch or dinner. Make a meatless salad featuring a variety of fresh vegetables, such as tomatoes and lettuce. You can substitute beans for the meat as a protein source. If you're counting calories, choose low-fat cheese or you can go all out with regular shredded cheddar or other type of cheese and sour cream. Tailor the salad to your tastes by using your favorite salad dressing or sauce as a topping.
Instructions
1. Shred six cups of iceberg or romaine lettuce using a sharp knife. Place the shredded lettuce into a large mixing bowl.
2. Chop 3 tomatoes, 2 green onions, 1 jalapeno pepper and a 1/2 cup of fresh cilantro and add the ingredients to the bowl of lettuce.
3. Drain 1 15-oz. can of black beans and rinse them with cool water. Add the beans, along with 2 cups of shredded cheddar or Monterey jack cheese, to the mixing bowl. Combine all of the ingredients with salad tongs.
4. Create a taco salad dressing by combining 1 cup of sour cream, 4 tbsp. of ranch dressing and 2 tsp. of dry taco seasoning in a small bowl. Pour the dressing over the salad and toss with the tongs. Use bottled taco sauce as an alternative option as a dressing for the salad.
5. Pre-made corn or flour tortilla taco bowls or crumbled tortilla chips can be placed on individual plates to serve as a salad base. Divide the salad evenly amongst the plates.
6. Pour the dressing over the top of each salad liberally.
Tags: corn flour, dressing over, mixing bowl, Pour dressing, Pour dressing over
Candied pecans are a cholesterol-free source of dietary fiber and unsaturated fat. They are low in calories and sodium. Discover how this tasty treat fits into the average diet recommended by the Food and Drug Administration's requirements for a 2,000-calorie diet.
Calories
Candied pecans have 190 calories, 153 of them from fat, per 1-oz. serving. This snack makes up only 9% of a 2,000-calorie diet.
Fat
Candied pecans have a total fat content of 17 g, but 10 of those grams are from monounsaturated fat and 4 from polyunsaturated fat. Based on a 2,000-calorie diet, a person needs 65 g of fat per day, meaning that a serving of candied pecans fulfills 26% of your daily requirement.
Cholesterol
Candied pecans are a cholesterol-free food. According to a 2,000-calorie diet, a person is limited to 295 mg of cholesterol, meaning that this food would have no impact on those limitations.
Sodium
Candied pecans contain 75 mg of sodium per serving. According to a 2,000-calorie diet, a person is limited to 2.375 g (2,375 mg) of sodium per day. Candied pecans fulfill 3% of this requirement.
Carbohydrates
A serving of candied pecans has 10 g of carbohydrates, half of which are from dietary fiber. According to a 2,000-calorie diet, a person needs 300 g of carbohydrates per day, 25 g of which should be dietary fiber. This food fulfills 30% of the carbohydrate needs and 20% of the dietary fiber needs.
Tags: 000-calorie diet, 000-calorie diet person, diet person, dietary fiber, According 000-calorie, According 000-calorie diet
Jicama, also known as yam bean or Mexican turnip, originated south of the border. It's a cousin of the sweet potato and has a crisp, sweet taste. Jicama is often sold as a street food, perfect when sprinkled with lime juice and chili powder. It's also used in soups and stir-fried dishes. Cook it, eat it, and share it, but use only the root--the rest of the plant is poisonous.
Instructions
1. Try jicama (a legume family member) in bean salads. Households in Latin America use it as a dietary staple and you can use it as a rich source of fiber. Jicama tastes great with black beans. For a perfect blend, use any basic bean salad recipe and add about 1 cup diced jicama to the ingredients.
2. Use jicama as an exotic health food that's easy to prepare and tastes good. It's a good source of potassium and Vitamin C, is low in sodium, has no fat and one serving (1 cup, cubed) contains only about 45 calories.
3. Get your veggies with a jicama salad. Mix together 3 medium fresh and shredded jicama, 1 diced apple and 1/2 cup chopped pecans in a small bowl. Prepare the dressing by mixing together in another bowl: 1/2 cup sour cream, 1/2 cup mayonnaise, 1 teaspoon fresh and grated lime peel, 2 teaspoon lime juice, 2 1/2 tablespoons honey, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/4 teaspoon marjoram. Thoroughly blend the dressing into the jicama mixture and chill before serving.
4. Impress company or your family with a quick and easy jicama dish by mixing together 1 clove of garlic, 1/4 pound jicama (peeled and julienned) and 2 tablespoons chopped red bell peppers. Heat 2 teaspoons olive oil in a skillet sprayed with cooking spray. Once skillet is hot, add the jicama mixture, sprinkle it with 1/8 teaspoon paprika, 1/8 teaspoon salt and 1/8 teaspoon pepper. Saute the entire mixture for 5 minutes, stirring frequently.
5. Microwave a super-fast jicama appetizer. Place one pound peeled and cubed jicama into a 2-quart casserole dish with 1/4 cup water. Cover and cook for 8 or 9 minutes, stirring once. Serve with a dip made of honey, butter, salt and pepper, sweet and sour sauce, sour cream, yogurt or your favorite salad dressing.
Tags: jicama mixture, lime juice, minutes stirring, mixing together, salt teaspoon, salt teaspoon pepper, sour cream
Now that you have invested the time in making your own cheese, you'll want to store it properly to ensure that it lasts. Hard cheese will store longer than softer varieties, and cheese can be frozen for later use. A little time and effort will help you get the most out of your hard work.
Instructions
1. Rub your cheese with a small amount of olive oil--make sure to coat all areas of your cheese will the oil. The oil will help to prevent mold from growing on the cheese and keep it from drying out.
2. Place the cheese on a piece of cheesecloth or wax paper and wrap the cheese securely. Don't use plastic wrap for this because it will suffocate the cheese and could produce an unpleasant taste.
3. Place a paper towel to the bottom of an airtight container and place the cheese on top of it. Cover the container and place it in the refrigerator. Hard cheeses can be stored up to one month, while soft cheeses will store well for about two weeks with proper precautions. You can also freeze hard cheese for up to six months, however it will be more likely to crumble and is better if used for cooking after freezing.
Tags: cheese will, will help, your cheese, container place, help prevent
Rice is a food staple that is easy to reheat and provides you with fiber.
Rice is a versatile side dish that often accompanies a wide array of main courses. It provides a solid number of carbohydrates to help balance dishes heavy on protein, while whole-grain rice fills you up without filling you out. Rice is a cost-effective side dish that preserves well when frozen properly, and it easily picks up the flavor of sauces it is served with. Prepare a quick meal by cooking chicken or steak and serving it with re-heated rice.
Instructions
1. Place pre-cooked rice in a microwavable container. Add 2 tbsp. of water for every cup of rice you plan to reheat.
2. Secure the lid on top of the container. Place the container in the microwave.
3. Set the timer for 30 seconds for 1 c. of rice and adjust the time accordingly based on how much rice you cook. For example, if you are reheating 5 c. of rice, set the timer for two minutes and 30 seconds.
4. Check the cooking percentage on your microwave. If it is set at 100 percent, press the "Cooking Power" button and change it to 50 percent.
5. Press the "Start" button. Allow the rice to cook for the allotted time. Remove the rice from the microwave and set it aside.
6. Allow the rice to cool for a few minutes before opening the lid of the container. When you open the lid, open the side farthest away from you. This allows the hot water and steam to escape away from you.
Tags: Allow rice, away from, dish that, rice cook, side dish, side dish that
Though traditional hog's head cheese is created with a pig's head, pork meat and foot are the modern method of making it.
Hogs head cheese, also known as 'souse', is not the lactose-based concoction that the name implies. The 'cheese' is a Cajun specialty that comes from the desire to not waste any part of a slaughtered pig. A jelly that is traditionally created from boiling a pig's head, modern hog's head cheese usually is made from pigs foot and pork meat due the difficulty of finding a pig's head. Delicious when served on crackers or on an appetizer dish, hog's head cheese is simple to prepare.
Instructions
1. Pour all the ingredients up until, and including, the black pepper into the 5-gallon stockpot.
2. Place the pot on the stove. Turn the burner to medium-high heat. Bring the pot's ingredients to a boil.
3. Reduce the heat to a simmer and cook for 2 1/2 hours, continuously skimming off any impurities and foam that comes to the surface.
4. Remove the meat and feet from the liquid. Add the vegetables and gelatin. Simmer for five minutes, or until the vegetables are tender.
5. Remove and discard the bones from the meat. Chop the meat finely before adding it back into the pot.
6. Pour the mixture into the baking dish. Cover it with plastic wrap before placing it in the refrigerator. Let it chill overnight before serving.
Pumpkin custard pie is a delicious spin on traditional pumpkin pie. The spices blend together perfectly in the custardy pumpkin filling, and a sweetened pie crust tops it off in gourmet fashion. It's a perfectly luscious dessert any time of year.
Instructions
Pumpkin Custard Pie
1. Make a sweetened pie dough as directed below. Flour the working surface, and roll the dough to a thickness of about 1/8 inch. Put the crust in a deep dish pie pan, and crimp the edges. Chill the pie shell for at least 30 minutes, or up to overnight, before continuing with the pumpkin custard pie.
2. Mix all of the ingredients together in a large mixing bowl, blending until the mixture is smooth and creamy.
3. Pour the pumpkin custard mixture into the chilled pie crust, and bake it until the crust is golden and the custard is set, approximately 50 to 60 minutes.
4. Put the pumpkin custard pie on a wire rack to cool completely, and serve it topped with whipped cream.
Sweetened Pie Crust
5. Sift the sugar, flour and salt in a large mixing bowl.
6. Work in the shortening and butter with your fingers until the mixture looks like coarse crumbs.
7. Add the ice water and continue working the dough with your fingers until it forms a smooth dough, but don't over-mix it, or it will be tough.
8. Shape the dough into a flattened ball and wrap it with plastic wrap.
9. Refrigerate the dough for a minimum of 30 minutes before putting it in the pie pan.
Tags: your fingers until, fingers until, large mixing, large mixing bowl, mixing bowl, Pumpkin Custard
Few foods equal fried cheese when you are looking for a delicious comfort food. Use mozzarella cheese for a fried cheese with Italian flavors or use cheddar cheese for a fried cheese with American flavors. Adjust the seasonings to create precisely the fried cheese taste you desire. The ingredients are basic and the recipe is simple. In no time, you will be enjoying the delicious taste of fried cheese with a sauce of your choice.
Instructions
1. Place the beaten eggs into one of the shallow bowls and add the water. Mix well to combine. Combine the bread crumbs, the seasonings, the garlic powder, salt and pepper in the second bowl and mix well. Measure the flour and the cornstarch into the third bowl and stir to combine.
2. Pour approximately 1 inch of vegetable oil into the frying pan and place the frying pan onto the stove top. Set the burner to medium-high and heat the oil to 360 degrees Fahrenheit.
3. Cut the cheese into one-half inch thick slices. Cut each piece of cheese again corner to corner to make four triangles.
4. Spread a double layer of paper towels on the counter for draining the fried cheese.
5. Take one triangle of cheese and place it into the flour bowl. Coat the cheese with the flour mixture and then place the cheese into the egg bowl. Coat the cheese with the egg mixture and then place the cheese into the bread crumb bowl. Coat the cheese with bread crumbs. Repeat with all of the pieces of cheese.
6. Place the breaded cheese into the hot vegetable oil and fry on both sides until the cheese is golden brown. Watch the frying carefully because it does not take long. Remove the cheese from the frying pan when it is sufficiently brown and place onto the paper towels.
7. Serve while warm with spaghetti sauce, salsa, pesto or other dipping sauce.
Hot fudge sauce recipe, a family favorite. This hot fudge sauce recipe was developed by my father. It is a favorite enjoyed by both family and friends. It was served in one of our family restaurants. When I was pregnant with our son, it was the food I craved!
Instructions
1. Combine milk, sugar, butter, cocoa, and salt in heavy sauce pan, stir over medium heat to begin the hot fudge sauce.
2. Continue stirring the hot fudge sauce over medium heat, bringing to a boil. As the chocolate cooks you will notice the fudge changing from a speckled coloring to a more even colored fudge.
3. Continue to stir the hot fudge sauce over heat, until chocolate reaches soft ball stage. To test for soft ball stage, take a glass of room temperature water, and add one drop of the fudge to the water. If the fudge somewhat holds its form as it slide to the bottom of the glass, it is soft ball. If it dissolves immediately, it is not done. If it immediately forms into a hard ball as it moves through the water, it is overcooked.
4. Remove hot fudge sauce from heat.
5. Stir vanilla into the hot fudge sauce.
6. Allow hot fudge sauce to cool before spooning warm hot fudge over ice cream.
All chinese cuisine is based in eight categories. These are: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. Most of these cuisines are based on geography. Food is made or cut into bite-sized pieces so that you can eat it with chopsticks. Flavor, texture and color are all important factors when selecting ingredients. When using meat, most of the animal is used. Additionally, tea has been consumed in China for over 4,000 years and is an important part of general Chinese diet and culture.
Anhui and Jiangsu
Anhui cuisine comes from the Huangshan Mountains. It uses wild herbs and is prepared simply, primarily by braising and stewing. Stewed soft-shell turtle with ham, steamed stone frog and Li Hongzhang hodge-podge are popular dishes.
Jiangsu foods come from the Jiangsu area in China. Dishes are made according to season. Famous dishes include Hong Shao Paigu, watermelon chicken and whitebait omelet.
Cantonese and Zhejiang
Cantonese cuisine comes from southern China. It uses most edible meats, and steaming and stir-frying are the preferred methods of preparation. Spice use is moderate. Famous dishes include shark fin soup, beef chow fun and Cha Leung.
Zhejiang has a mellow fragrance. It comes from the Zhejiang region of China. Common dishes are dongpo rou and beggar's chicken.
Fujian and Hunan
Originated in Fujian, China, Fujian cuisine is light and well flavored. Knife techniques are important to preparation. Peanuts are a common ingredient. Famous dishes include wuxian, popiah and ban mian.
Hunan cusine can be found in the areas of the Xiang River, Dongting Lake and western Hunan province. Hunan cuisine is hot and spicy. Famous dishes include Mao's braised pork, beer duck, and hot and peppery chicken.
Sichuan and Shandong
Sichuan uses garlic and chili peppers, and originated in the Sichuan area in southwest China. Pickling, salting, drying and smoking are common preparation methods. Common dishes are tea-smoked duck, mapo dofu and twice-cooked pork.
Shandong cuisine influenced most modern Chinese foods. It uses seafood, corn, vinegar and peanuts in many dishes. Some famous dishes are basi digua, baochao yaohua and jiuqu dachang.
Tea
Tea is an important part of Chinese cuisine; the Chinese are meticulous with their tea and the way they drink it. They require high quality tea leaves, water, and even teapots and saucers. Seven different types of tea exist: green, jasmine, white, black, brick, Oolong and keep-fit teas.
Balance
The Chinese believe that everything should be balanced, or yin and yang. Balance is an important part of cooking. Foods are yin if they are cool or wet. Yang foods are hot and dry. If there is too much of either in a diet, health problems arise. Food is chosen according to season and balance rather than nutritional value.
Tags: dishes include, Famous dishes, Famous dishes include, comes from, important part
California has rainbow, brown, brook, cutthroats, bull and golden trout in various locations throughout the state. While fishing California, anglers need a host of different baits that may entice these species of trout, which can be extremely finicky. Anglers can utilize live, artificial and strange and unusual baits to get a picky trout to bite.
Live bait
Mostly, live bait such as night crawlers, minnows, leeches and crayfish are effective when fishing for California trout. These are natural foods for California trout living in streams, rivers, ponds and reservoirs. For instance, rainbow trout strike aggressively at minnows in fast currents with a single hook and light weight split shot. California brown trout prefer maggots or wax worms as these baits appear similar to the fly lava that frequents California waterways. California's famous golden trout enjoy eating small earthworms that are actively moving while on a hook.
Artificial
There are hundreds if not thousands of artificial lures, which are effective in catching California trout.
Anglers have an assortment of choices from small flies (nymphs) to spinners and bottom lures. A popular bait for rainbow, cutthroat, and golden trout is a rooster tail spinner. This lure moves in a zigzag pattern as it travels through the water. The erratic movement entices a trout to follow it and strike it as it nears shore. The famous Joe's Trout Flies are also highly effective when fishing slow deep waters of any stream or river. These are small trout flies attached to a spinner blade and when used in combination with one or several small split shot entice fussy trout to strike.
Power Bait
Another bait option is Berkeley’s Power bait, a bright colored dough which has a fishy smell and comes in various colors including rainbow, white, orange and green. According to Berkeley, power bait is fashioned out of commercial feed pellets, used in raising hatchery trout. When using power bait, it is always good to use just enough to cover the hook. Trout anglers will find when fishing with power bait that it floats in the water. This allows trout to more easily spot it.
Cheese Bait
Velveeta cheese is a human food that works well when rolled into a small ball and put on a hook. Trout have a strong sense of smell and Velveeta cheese reeks on entering the water; the odor travels through the current to where a rainbow or cutthroat trout may lie. On investigating the odd smell, a trout would notices the yellowish, orange color and mistake Velveeta for commercial hatchery feed. A trout will sample it and find the cheese to be chew and tasty. Usually, California trout gobble it down and swim off, attempting to digest it.
Bubble Gum
An unusual but effective bait is bubble gum. Anglers can chew the sweet tasting gum and place it on a hook. Anglers roll the gum between their fingers into a little ball, then cast it into a deep hole and allow it to drift with the current. The gum's sweet smell entices trout to bite. The fish will literally chew the gum while struggling to get the bait down.
Tags: California trout, golden trout, when fishing, effective when, effective when fishing, entices trout
Spaghetti pasta is created in many different forms.
Merriam-Webster's online dictionary describes spaghetti as solid, thin strands of pasta. There are many different types of spaghetti-like pasta made from flour, water and salt, then pressed through a machine that separates the dough into long strands. The strands are later boiled and served with any type of sauce. "Best of Sicily" magazine says spaghetti was introduced into Sicily by Marco Polo, but the idea for spaghetti was developed in China.
Traditional Spaghetti
The term "spaghetti" refers to a thin strand of solid pasta approximately 12 inches long. Dried spaghetti, which is most common, is found in long boxes on your grocery store shelves. It is made from mixing semolina flour, egg and water. The semolina flour is made from durum wheat. Dried spaghetti is typically boiled in water anywhere from eight to 10 minutes, depending on your preference of texture. It is served with a sauce such as Alfredo sauce, tomato-based sauce or olive oil-based sauce.
Spaghetti-like Pastas
Spaghettini, fedelini and vermicelli are types of pastas that resemble traditional spaghetti but are thinner. Capellini d'angelo, also referred to as angel hair pasta, is an even thinner type of pasta. Thicker in diameter than spaghetti is spaghetoni. Buchatini is a hollow type of spaghetti. Also hollow is perciatelli, which is thicker than spaghetti.
Whole Wheat Pasta
Spaghetti pasta is also available using whole wheat flour instead of semolina flour or unbleached white flour. Whole wheat flour is made from whole wheat grains and gives the pasta a nuttier flavor. It is a bit heavier than other varieties but is a healthier option for many pasta-eaters. That's especially true for those with Celiac's disease or allergies, or those who cannot tolerate the gluten found in more traditional dried spaghetti noodles.
Veggie Spaghetti
Some organic pasta manufacturers make powdered vegetable-based spaghetti pastas. Flavors include spinach, carrot, annatto and beet. Vegetable pasta manufacturer PIVAR International claim that these pastas contain a half-serving of the daily suggested intake of vegetables.
Tags: made from, semolina flour, flour made, flour made from, flour water, many different
The meaty, slight gamey flavor of venison (deer meat) makes it an ideal addition to the bold seasonings in chili. Cooking venison in chili prevents this lean mean from becoming too dry. Venison is a very lean meat and, unless you add another, fattier, meat, the chili does not have the same mouth-feel from fat as beef chili. Serve side dishes to turn a simple bowl of venison chili into a filling meal. The sides should complement the taste of the chili and cool the mouth from the chili pepper heat. Starches and dairy-based side dishes are best for cooling the palate between chili bites.
Cornbread
Chili and cornbread are a traditional pairing. Use your favorite recipe for making cornbread, a packaged cornbread mix or a recipe from the Internet. For easier serving, pour the cornbread batter into a corn stick or muffin pan. Specialty pans make individual servings of cornbread, and the single servings do not crumble, as a piece of cornbread cut from a loaf does. To top the cornbread, serve regular or honey butter.
Rice
A bed of rice at the bottom of a bowl of venison chili does more than just add bulk. White rice absorbs the juices from the chili. These juices flavor the rice, transforming it into a savory grain. Mix butter into the rice, if desired, for more flavor. Brown rice can replace white rice at the bottom of the chili bowl. For a twist, take a cue from Cincinnati chili and serve the venison chili atop a bed of spaghetti with onions and cheddar cheese. Top cooked elbow macaroni with venison chili for a wild version of chili mac.
French Fries
Chili and cheese fries make a savory meal. Celebrity chef Emeril uses venison chili to top French fries. He then sprinkles shredded cheese over the venison chili. This is a hearty option for larger appetites. Use frozen French fries if you do not want to cut your own. For a leaner option, substitute the French fries with a baked potato.
Eggs
Cooked eggs have little flavor, but top those eggs with venison chili, and you have a meal to fill you up all morning. Fry or scramble eggs and top them with venison chili and shredded cheese. Serve the chili-topped eggs on top of a corn or flour tortilla, if desired, for a venison version of huevos rancheros. The tortilla absorbs excess juices from the eggs and chili. Rip the tortilla and use pieces of it to scoop up the chili and eggs. Even served without the tortilla, venison-topped eggs are a savory, filling start to the day.
Tags: venison chili, venison chili, French fries, with venison, with venison chili, bowl venison
The most common food allergens are soy, gluten, dairy, fish and shellfish. The body responds to an allergen as if a toxin had entered the body. Allergic reactions can range from skin rashes or diarrhea and to worse-case scenarios like anaphylaxis, which can lead to death. It is important to recognize your child's allergies and create a diet plan suitable for their needs.
Dairy
Dairy is a seemingly easy allergen to avoid. However, it can lurk in deli meat slicers that also slice cheese and as casein in prepared food products. Casein is a milk derivative that should be avoided. Fortunately, in the last decade new non-dairy foods have been produced and are now available at most grocery stores, Soy cheese, almond milk and coconut ice cream are alternatives to dairy.
Kids love pizza, and it wold be a shame for them to miss out on a favorite treat. Make your own by using wheat pizza dough and soy cheese. Soy cheese has a tendency to cook fast, so add the cheese to the last 10 minutes of baking your pizza.
Thai food is a good cuisine for dining out. Many of the dishes are made from non-dairy coconut milk. Be sure to ask the restaurant about their ingredients.
If you want to make macaroni and cheese, use soy cheese, margarine and soy milk for your ingredients.
Gluten
Gluten is a tricky allergen to get away from. You can find gluten in breads, pastas, gravies, deli meat, self basting turkeys, soy sauce, white pepper, salad dressing, hot chocolate and soups, to name a few. It is vital to read the ingredient list provided by prepared foods.
Also, be careful dining out. Many restaurants may think their food contains no gluten, yet this ingredient is prevalent in much of what they use. You can find gluten free products in muffin mixes, pancakes, pastas, breads and crackers. If you can't find a gluten free pasta, try making your meal with spaghetti squash. The strands of squash have a similar texture to pasta. Mix up the squash with olive oil, tomatoes, and garlic for a great entree.
You can also make pumpkin muffins by mixing 2 cups of rice flour, 1 tsp. xanthan, 1/2 tsp. salt, 1 tsp. baking soda, 1 cup of dark brown sugar, 1 can of pumpkin pie mix, 2 tbsp. buttermilk, 2 eggs, 1/3 cup of vegetable oil and 1/3 cup water. Bake mixture at 350 F. for twenty minutes until golden brown.
Fish and Shellfish
According to the Food Allergy and Anaphylaxis Network, if your child has a fish or shellfish allergy it is best to avoid all foods containing either protein. Refrain from serving them Caesar salad dressings and marinara sauce made with anchovy paste. Some individuals experience allergy symptoms even when they walk through fish markets and grocery stores. Never prepare fish in the same house as with someone who suffers from a fish or shellfish allergy.
Fish sticks are a big part of growing up. You can make an alternative by cutting up tofu to a fish stick size. Roll tofu in an egg wash and over Panko bread crumbs. Either fry or bake and serve with cocktail sauce.
Gumbos are a hearty meal; however, many of them contain seafood and fish. Make your own my using vegetables like onions, garlic, okra and tomatoes. Substitute sausage or chicken for the fish. Serve over rice for a filling meal.
Tags: find gluten, cheese cheese, deli meat, dining Many, find gluten free, fish shellfish
Rosemary is an interesting alternative for treating migraine headaches.
Herbal remedies such as rosemary, classified as Rosmarinus Officinalis, are a popular alternative to Western medicine for treating migraines, especially if you can't or don't want to take standard over-the-counter painkillers. Since rosemary has been known as a natural migraine treatment for centuries in Europe and China, a closer look at this bush may be beneficial and provide relief.
About Rosemary
Rosemary is a green, bushy shrub with aromatic linear leaves. It is more commonly found around the Mediterranean basin and Portugal. Because of its long history of use and presence in traditional medicine, modern therapeutic rosemary applications are approved and supported by pharmacological studies as well as chemical investigations. According to Gerald Moskovitz, herbal consultant on home.intekom.com, rosemary improves blood circulation and oxygen to the brain, decreases the permeability and fragility of the capillaries and lowers blood pressure, making it an excellent migraine treatment.
Migraine Headaches
Migraine headaches are distinguishable from normal headaches by their severe, throbbing head pain that commonly starts in the forehead and moves toward the sides of the head. As estimated on homeremediesweb.com, about 28 million Americans suffer from migraines, each episode lasting for as many as 72 hours. Caused by an enlargement of blood vessels, the tension of nerves triggers inflammation and pain. Stress, fatigue, caffeine and smoking are common triggers of migraine headaches, which often worsen with physical activity, light and sound.
Directions
In order to treat your migraine headache, homeremediesweb.com recommends boiling a handful of rosemary leaves in a liter of water. Next, pour the rosemary and water into a large bowl. Cover your head with a towel, leaving your face exposed, and lean over the bowl to inhale the steam. You may occasionally want to lift your head if the steam is too hot. Continue to inhale the rosemary and water mixture for 5 to 10 minutes.
Results
Because rosemary is a central nervous system stimulant, you can expect the results to be immediate. The medicinal benefits of rosemary also increase the generation of beta waves in the brain, Moskovitz says, thus explaining why you might also feel more awake and attentive after inhaling rosemary. Rosemary may also help if you have a tendency to be nervous and have a poor memory.
Side Effects and Precautions
No side effects have been documented from the use of rosemary to treat migraines, and no specific precautions need to be followed. As explained on mamaherb.com, rosemary is safe and can be used in full confidence as a migraine treatment. However, pregnant women should avoid excessively large doses as it may cause convulsions and even miscarriage. Breastfeeding women should have no problems.
Tags: migraine treatment, rosemary water, women should, your head
When you're losing weight it's important to eat right while keeping your calorie count low. Here's a great meal that has less than 200 calories and will fill you up with yummy antioxidants!
Instructions
1. First of all, commit to eating in a healthy manner. Once you do, you'll find that there are so many healthy foods that taste so much better than what you were eating before.
2. Go on a shopping trip. Buy a huge bag of blueberries (I like the wild ones the best) and a large container of oatmeal. Steel cut oatmeal will not work in this case, because it does not cook well in the microwave. Just get the regular kind, not instant.
3. Put 1/3 cup of oatmeal in a cereal bowl. Add an equal amount of blueberries and 2/3 cup water. Microwave on high for 3-4 minutes. Be careful when you take it out, because it will be very hot.
4. Add the sweetener of your choice and top with regular or soy milk. Enjoy eating a delicious healthy dish that has very few calories, but tons of fiber and antioxidants!
5. Replace one meal a day with this recipe. You will save lots of calories while eating healthfully. This recipe fills you up so that you don't have hunger pangs!
Mini Easter cakes are a creative way to give a small piece of a homemade cake to multiple people. You can make several mini cakes from one normal-sized cake. Each cake is separate, so you can decorate each one differently.
Instructions
1. Bake a single-layer rectangular cake, no thicker than your cookie cutters (which should be 3 1/2 inches) Allow the cake to cool completely before separating it into mini cakes.
2. Use a serrated knife to cut the edges from around your cake, and any rise in the center of the cake. This will ensure a smooth, even surface for your mini cakes.
3. Press Easter-themed cookie cutters into your cake to cut your cakes out. Press straight down in one movement to avoid dragging and ripping the cake.
4. Place your cakes onto a cookie sheet at least 1 inch apart to avoid icing colors running together.
5. Pour 2 cups of powdered sugar into a mixing bowl, and slowly add 4 tbsp. of milk until you have the consistency of gravy.
6. Add a few drops of food coloring into the mixing bowl with the icing. Mix it until it is even in color.
7. Pour the icing over each mini cake on your cookie sheet that you wish to be that color. Cover them completely, and do not worry about excess icing on the cookie sheet.
8. Mix the same icing recipe for each new color you would like to make until all of the cakes are covered.
9. Add shredded coconut to the cakes by sprinkling it over them while the icing is still freshly poured. This will ensure that the coconut sticks to the cakes.
10. Press various types of Easter candy into the cakes to add more decoration to them. Use licorice, jelly beans and even chocolates onto your cakes to create a pattern or embellishment.
Tags: cakes Press, cookie sheet, mini cakes, Mini Easter, your cakes
Canning sweet potatoes allows you to keep them for future use and is quite easy to do with some basic canning equipment. If you want to try your hand at canning sweet potatoes, gather some basic equipment, harvest or buy your sweet potatoes and you're on your way.
Instructions
1. Inspect your sweet potatoes for bruises, soft spots or rough skin. You want to use firm, smooth sweet potatoes for canning.
2. Weigh and wash approximately 11 lb. of sweet potatoes to make 9 pt. of canned sweet potatoes. If this quantity is too large for your household, cut the weight.
3. Place the washed sweet potatoes in a large pot and cover with water. Sterilize the pint jars you are going to use.
4. Bring the water to a boil and let the potatoes simmer for 15 minutes or until soft enough to peel but not soft enough to mash.
5. Drain the sweet potatoes and let sit until cool to the touch.
6. Peel the skin from the sweet potatoes and cut into similar sized pieces.
7. Place sweet potato pieces into your hot, sterilized jars leaving about one-inch at the top for expansion.
8. Pour a simple syrup of one cup of sugar per four cups of water. You may also use newly boiled water instead if you prefer to not can your sweet potatoes in syrup. You can also add a pinch of salt to each pint of potatoes.
9. Wipe the jar rims and adjust the lids. Place the jars in a pot of water on the stove and boil for about an hour. You can also use a pressure canner and follow the manufacturer directions. Let the water cool after the appropriate amount of time.
10. Tighten the lids one more time after carefully taking the jars out of the water. Label and store the jars in a pantry or in a kitchen cabinet away from heat. Use canned goods within a year and if in doubt about the freshness, toss them out.
Tags: sweet potatoes, your sweet potatoes, your sweet, jars water, soft enough
It's very easy to make a husband happy! I have a husband so I consider myself an expert in this department!
Instructions
1. Greet him at the door when he comes home from work. Hey, he's tired. Why make him go through all that work of opening a door!
2. Tell him you appreciate him. I know appreciate is a long word with four syllables but he might know what it means. My husband nods with a smirk on his face when I use that word so I think he understands.
3. Ask him what he wants for dinner. After he tells you just say you don't have that in the house then make whatever you were going to make in the first place. At least you asked and that should be enough.
4. Tell him he smells nice. You don't really have to smell him. Just lean in toward him and make a face like you are sniffing his neck. Then turn and exhale and make whatever face you want.
5. Tell him he looks awesome. And say it with a serious face and a deep, throaty voice. You are allowed to have your fingers crossed behind your back.
6. Ask him to watch a Lifetime movie with you and just before he starts to throw up tell him you changed your mind and hand him the remote. He will love you for this.
7. Wink at him. He may think it's just a twitch so explain to him that it's a form of flirting.
8. Kiss him often. He will hate this at first but then he'll get used to it and will eventually kiss you back. And he can brag to his friends about how you are always all over him.
9. When you sit together hold his hand. Not the hand with the beer in it. The other hand.
10. Next time he starts to take out the trash say "no honey, I'll get that" and take it out yourself. Ummm... better skip this step. He might get used to it!
Chocolate can be romantic, but it can also be the perfect way to treat yourself after a bad breakup. It also makes a great gift. Unfortunately, fancy chocolates can cost quite a bit of money. Chocolatiers make people think that the work is so complex that the price is more than reasonable. The truth is though, fancy chocolates are easy to make at home.
Instructions
1. Add food coloring to the melted white chocolate. You can use whatever color you like. For example, if you are using a heart shaped mold you may want to use red food coloring.
2. Brush the candy mold with the colored white chocolate. If you do this sparingly, you will be able to see the darker coating show through. This gives the candy a fancy brushed appearance.
3. Chill the mold. This makes sure that the first layer of your fancy chocolates is preserved when you add the second layer.
4. Add semi-sweet chocolate. Fill the mold with the second layer and then turn the mold over to remove the excess. This will create the coating for the sides and bottom of your fancy chocolates.
5. Chill the mold again. It's important to chill the mold after each step or your layers will run together.
6. Use piping bag to add jam. Fill a small piping bag with blackberry jam and then pipe each section of the mold full. Be sure to leave enough room for the last layer.
7. Chill yet again. If you don't follow this step, the last layer will go too far down into the jam.
8. Add more semi-sweet chocolate. Pour on another layer of semi-sweet chocolate and scrape to make sure the mold is completely filled.
9. Chill one last time. Once your fancy chocolates are chilled, they will easily pop out of the mold.
Tags: fancy chocolates, semi-sweet chocolate, your fancy, your fancy chocolates, food coloring, last layer
Stevia is a shrubby herb cultivated for its ability to add sweetness to foods without calories. Although you can use the dried stevia leaves to add mild sweetness to beverages, the extract of stevia leaves is hundreds of times sweeter than sugar and can stretch your stevia supply. The extract is calorie free and its potency means you can sweeten your recipes without diluting them with unnecessary liquid.
Instructions
1. Harvest your stevia in the morning when the essential oils peak. You must use stevia grown without pesticides, as the extract-making process concentrates undesirable chemicals. Wash the leaves and stems and remove any brown plant parts.
2. Chop the leaves and stems coarsely. You must prepare enough fresh stevia to fill two lightly packed measuring cups.
3. Combine the stevia with one cup of clear grain alcohol or vodka. You can use flavor-infused vodkas for variety, such as pear or citrus.
4. Leave the stevia mixture steeping overnight in a covered container, but not more than 48 hours. Excessive steeping increases bitterness. Stir or gently shake the mixture several times while it steeps.
5. Strain the alcohol and stevia mixture through cheesecloth or coffee filter to remove the plant matter. The mixture should appear greenish.
6. Bring the stevia extract to a simmer over medium-low heat for 30 minutes. This evaporates the alcohol and concentrates the extract.
7. Store the extract in the refrigerator up to three months. You must dilute the extract to taste before using with water.
Tags: leaves stems, Make Stevia, Make Stevia Extract, stevia leaves, stevia mixture
When you're craving ginger ale but have none in the house, make your own fake ginger ale. Use carbonated soda or mix a few common ingredients and a little ginger root.
Instructions
Soda Pop Ginger Ale
1. Put ice in your glass or place a mug in the freezer for a frosted drink.
2. Fill the glass about 3/4 way full with lemon-lime soda.
3. Top off the glass with a dark cola, diet or regular.
4. Stir and serve the ginger ale look-alike.
Homemade Ginger Ale
5. Boil a few ounces of grated ginger root with a cup of water. Take it off the heat and let it cool.
6. Strain the ginger pieces out of the mixture.
7. Make a syrup in a saucepan with equal parts sugar and water. Let the syrup cool.
8. Put ice in your glass and fill it about 1/2 full with club soda. Add the syrup to the ginger water. Experiment with the amounts to fit your taste.
9. Add a few drops of lime or lemon juice or serve with a slice of lime or lemon.
Tags: about full, about full with, full with, ginger root, lime lemon
A good spaghetti sauce requires the perfect blend of spices. You want to use spices that pair well with tomatoes, so they bring out the flavor of the fruit and enhance the pasta. Try to use a combination of spicy and sweet spices. This way, the flavors complement each other rather than one single spice overpowering other flavors.
Cassia
Cassia is also marked as cinnamon in grocery stores due to it being similar but less expensive. Cassia is a good addition to a spicy spaghetti sauce, as the spice imparts a rich and spicy flavor. You can add the powdered cassia to the spaghetti sauce, or if you are making a spaghetti sauce with meat, mix the spice into the meat first. This will help the flavor infuse with the meat and sauce.
Allspice
Allspice may seem like a spice for sweet dishes, but it actually has a slight peppery taste perfect for a spaghetti sauce. For the best flavor, simmer whole allspice berries in the sauce and remove them before serving. If you don't have whole allspice, the powdered form works as a substitute.
Red Pepper
Red pepper is a dried spice from pepper plants adding quite a bit of heat to the spaghetti sauce. Use red pepper sparingly so your spaghetti sauce isn't too spicy. The pepper is very hot but perfect as a complement to the sweeter spices used. Consider warning guests if you choose to use more red pepper and make a spicier sauce, as not all diners react well to heavily spiced foods.
Garlic
Garlic is a key spice in spaghetti sauce. While fresh garlic is preferred, you can also use minced garlic, or even garlic powder in a pinch, to flavor your spaghetti sauce. Simmer the sauce with freshly mashed garlic to add delicious flavor. If you want to have just a subtle hint of garlic, try cutting a couple cloves and rubbing the inside along the cooking pot. Then add the rest of the ingredients and cook your sauce as normal. The oils from the garlic infuse in the spaghetti sauce without being overpowering.
Herbs
Herbs are also very useful in spaghetti sauce. Basil, in particular, is actually called the tomato herb because it blends so well with tomatoes. Basil has a slight hint of clove in the smell and can be a nice substitute if you don't have any cloves available or just want a more subtle flavor. Other herbs, such as oregano, bay leaf, thyme and parsley, all pair nicely in a spaghetti sauce. These herbs add warmth to the sauce and complement the spices mentioned earlier.
Tags: spaghetti sauce, your spaghetti sauce, sauce with, spaghetti sauce, well with
Spelt flour can be used in baked goods for people with wheat sensitivity.
Bakers and pastry chefs frequently use spelt flour to create baked goods for customers with sensitivity to wheat. A small, rice-shaped grain, spelt contains less gluten than wheat, making it easier to digest by people with gluten allergies. If you are baking a recipe that calls for spelt flour, but don't have any on hand, you can easily substitute another gluten-free or low-gluten grain flour.
Kamut Flour
Kamut flour makes a good substitute for both spelt flour and wheat flour in breads and pastries. High in fiber, protein and vitamins, the sweet, buttery-tasting flour is easily digested by many people with gluten sensitivities. When baking breads, knead kamut flour more thoroughly than you would dough made with spelt flour. Because this grain is higher in fiber than spelt, you may need to add a little extra water to the dough to keep your baked items from drying out. Find kamut flour at organic markets and health food stores.
Amaranth Flour
Unlike spelt flour, amaranth flour contains no gluten, making it completely safe for people with severe gluten intolerance. Substitute this high-protein grain for spelt flour in recipes like pancakes, biscuits and flatbreads, though it is not suitable for breads that require gluten to rise. Amaranth has a blander taste than spelt or wheat flour, so compensate with other ingredients to make your recipe flavorful. Amaranth also works well when combined with other flours like spelt, wheat and corn flour. Purchase amaranth flour online or at most health food stores.
Barley Flour
Like spelt flour, barley contains a small amount of gluten, making it an excellent choice for leavened baked goods. High in protein and low in fat, nutrient-rich barley has a nutty taste that lends an extra dimension of flavor to many recipes. Use barley flour in hearty recipes that include nuts, seeds and dried fruits. The flour's strong flavor may overpower more delicate dessert flavors, so avoid using it for light cakes, cookies and chocolate-based desserts. Barley flour is available at health food stores and many regular supermarkets.
Rice Flours
Rice flour is another alternative to spelt flour that is completely safe for those with severe gluten allergies. Purchase rice flour in two varieties -- brown rice and white rice. While white rice flour is more refined and less nutrient dense than its brown counterpart, it has a milder flavor and lighter texture, making it a better alternative to white flour in many baked goods. Brown rice flour contains bran and should be refrigerated to increase its shelf life. It has a grainy texture and taste that works well for dense quick breads and energy bars, but can overpower delicate dessert items.
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Protect yourself from the dangers of spoiled meat.
Food-borne illnesses such as E. coli and salmonella are responsible for millions of cases of food poisoning a year, just in the United States. The majority of these cases are the result of eating spoiled meat. While even fresh meat can be infected, your chances of becoming sick from a food-borne illness increases exponentially the older the meat is. Knowing tell when your meat has passed its prime can keep you from experiencing the unpleasant effects of food poisoning.
Instructions
1. Check the sell-by or use-by date on the package. Believe it or not, selling meat after the sell-by date isn't always illegal. If the meat is past its sell-by date, don't buy it, no matter how low the price per pound.
2. Check the color of the meat. It doesn't have to be past its expiration date to be spoiled, nor does an off-color meat mean that it is bad. Good poultry meat can be anywhere from bluish-white to yellow in color. Optimally, raw pork is grayish-pink. Ground beef can be tricky. Most people associate the freshest ground beef with a bright red color. However, this reddish color is not the natural color of fresh beef, but occurs due to the meat's exposure to the air. If fresh ground beef could be vacuum-packed and kept from oxygen, its color would be a purplish-red. Contrary to popular belief, just because ground beef has turned brown does not mean that it's bad. Meat from older animals will be darker than that of younger animals. In addition, sometimes the store's lighting can cause a reaction with the meat, turning it a brownish-red.
3. Smell the meat. This is probably the easiest way to tell whether meat is bad. Whatever the kind of meat, if it smells rancid or unpleasant, it's not good to eat. You may run across ground beef in the store that appears to be fresh but has a slight odor to it. This could mean that the meat is just beginning to go bad, or that the store used carbon monoxide when it packaged the meat to keep it that pretty red color even after spoilage. Either way, you shouldn't take the risk. Raw poultry has a more distinctive odor when it starts going bad--a putrid smell that should discourage even those with an iron stomach from eating it.
4. Take the time to inspect the meat. Spoiled meat often has a slimy texture to it, which is a sign that bacteria has begun to multiply on its surface. Bad meat, especially poultry, might also become tacky or sticky. If you see any kind of growth on the meat, or if there are areas that are black or green, mold has begun to grow.
Queens is a large, vibrant borough of New York City, and even though it's not part of the glitz and glamor of Manhattan, it is a sprawling and rather urbane area in itself. Living a convenient life is Queens is easy, as there is plenty of places to go shopping.
Instructions
1. Go to Pathmark on Northern Boulevard in Long Island City. Located on a busy street, this Pathmark is perhaps one of the best grocery stores in Queens due to the fact that it is open 24 hours a day. It is also one of the largest supermarkets in Queens, with a massive produce section and bakery. You'll never feel like you're in New York City with all of the cramped spaces when you can walk the aisles of Pathmark here.
2. Shop at Stop & Shop on Northern Boulevard in Long Island City. Also located on Northern Boulevard, this is another extremely large (for New York City standards) supermarket with an excellent selection of foods, home delivery service, and anything else you could ever want from a supermarket. This is another good option that is located near Pathmark because a lot of the items sold here are totally different, so you can change it up a bit.
3. Check out Key Food on Queens Boulevard. This Woodside supermarket is of a moderate size, not to small and not too large either. This supermarket is clean, located in a very convenient location, and has a great selection of food, comparable to supermarkets of larger sizes. They also have quite a few organic produce items available.
4. Go to the Amish Market in Atlas Park! Located in Glendale, Queens, the Shops at Atlas Park hosts a beautiful gourmet supermarket in the form of an Amish grocer. With an amazing selection of produce (including a lot of unusual fruits) and a great bakery, this is a serene and unique way to get your grocery shopping done in Queens. There are also a lot of international items available here.
5. Go to Trade Fair Supermarket on Queens Boulevard. This Forest Hills supermarket has a wonderful selection of fresh produce (including a great organic produce selection). Trade Fair is known for having "food from all nations," so whether you're Brazilian, Irish, Vietnamese, or Ethiopian, you are likely to find wonderful food items from your home country. This is definitely one of the best options for ethnic grocery shopping in the entire borough of Queens.
Tags: Northern Boulevard, York City, Atlas Park, Boulevard Long, Boulevard Long Island, Boulevard This, grocery shopping
Christmas parties are enjoyed for the food as much as they are for the activities. Serve kid-friendly dishes your guests are sure to adore by appealing to their holiday spirit. Kids prefer foods they are already familiar with, so serve old favorites with a decorative spin instead of completely unfamiliar dishes. With a few decorative elements, make each item as much fun to look at as it is to eat.
Finger Foods
Pinwheels are a festive addition to the party table, and a way to get vegetables into picky eaters. Combine 2 packages of cream cheese with 1 package of ranch dressing mix. Mince green and red bell peppers, celery, green onions, and green olives with pimentos. Mix into the cream cheese, then spread onto flour tortillas. Roll the tortillas, then slice them 1-inch thick. The red and green matches the holiday and they are simple for children to pick up and eat.
Make little gift-shaped appetizers with the cream cheese mixture. Shape the cream cheese mixture into square box shapes that fit on top the snack cracker of your choice. Cut a carrot into thin strips and wrap around the cream cheese like ribbon. Use green onions sliced in half as ribbons, too. Arrange the gifts on a nice platter.
Sandwiches
Make sandwiches with the filling of your choice. Use large Christmas cookie cutters to cut the sandwiches into holiday shapes. Add drops of red or green food coloring to homemade bread dough or knead it into frozen bread dough before baking and use the dyed bread to make the sandwiches. Use green for Christmas trees or red for Santa Claus shapes.
Use round cutters in several sizes to make a Christmas tree stacked sandwich. Cut 4 circle sandwiches in varying sizes. Push a skewer through the center with the largest circle on bottom and the smallest on top. Cut out a star from a chunk of cheddar cheese using a mini cookie cutter and place it on the top of the skewer. It looks like a Christmas tree when complete.
Desserts
Serve each child their very own snowman cake. Mix up a boxed or scratch white cake batter. Fill flat-bottomed ice cream cones 3/4 full with the batter and stand them up on a cookie sheet. Bake and cool. Frost with white icing and use candies to make a snowman face on each one. Use green- and red-colored ice cream cones for a more festive appearance.
Make green sherbet desserts. Roll a piece of wax paper into a cone shape and place inside a party hat. Set the point of each party hat in a glass to hold it upright. Soften lime sherbet and scoop into the cones. Freeze hard for 2 to 3 hours. Cut taffy or other soft candy into star shapes. Peel the paper from the sherbet and set each ice cream tree into a bowl. Place the star on top with a toothpick and sprinkle candy jimmies or glitter onto each tree before serving.