Guacamole is a thick dip made from avocados and a few other simple ingredients, depending on what recipe you use. It can be consumed with tortilla chips or added to other foods, such as tacos, burritos or even hamburgers. As with avocados, take special care when storing guacamole to prevent it from turning brown due to exposure to air.
Instructions
1. Transfer the guacamole from the serving bowl to an air-tight container that has a lid. Press the pit of the avocado into the center of the dip to help prevent browning.
2. Scrape off any guacamole that may be clinging to the sides of the container, and add it to the rest of the dip. Smooth the top of the guacamole with a spoon or knife so that it is as flat as possible.
3. Squeeze lemon juice over the top of the smoothed guacamole to keep it from browning.
4. Place a layer of plastic wrap directly on top of the guacamole. Gently press out as much air from under the plastic wrap as possible, and try to seal the plastic wrap to the sides of the container as best you can. The plastic wrap probably won't stick to the insides of the bowl, which is fine---you just want to keep as much air out as possible.
5. Seal the lid on the top of your air-tight container. The type of container that you press the lid in the center to seal is the best kind to use, because doing so creates a vacuum.
6. Store the air-tight container in the fridge for up to a week. When you are ready to serve the dip again, remove the lid, plastic wrap and pit. Place the container in the microwave for a minute or two to warm the guacamole. The top of the dip may be brown, but it won't taste funny, and you can just scoop this off quickly before serving.
Waste not a single drop of pear juice by juicing your ripe pears and freezing them. Fresh pear juice can be frozen a few different ways to be enjoyed at later date. Freeze the pear juice on its own or combine it with other fruit.
Preparation
Wash pears and scrub any debris from the surface of the skin. Avoid juicing overly ripe pears as they tend to clog the juicer. Juice quantities of pear juice and set aside. You can also process pears like you would apples for use with canning equipment.
Freezing
Juice can be frozen in airtight containers, ice cube trays, mason jars and freezer bags. Simply portion the juice into your chosen receptacle and place in freezer. Once frozen, store frozen pear cubes in a freezer friendly bag.
Defrost
For a refreshing pear beverage, defrost frozen juice and drink plain or added to other juices. Add pear cubes to smoothies, lemonade or iced tea instead of regular ice cubes for an extra kick of flavor.
Tips
Pear juice is thick and can be diluted with water for a refreshingly light beverage. The juice can also be defrosted and turned into pear jelly.
Making deviled ham is a thrifty use of ham leftovers.
Many people are familiar with the name-brand deviled ham whose label stars an actual red devil brandishing his pitchfork, but in fact, the tradition of deviling foods goes back a long way in culinary history. According to an article published by the website Straight Dope, foods that were highly-seasoned, fried or that made use of hot ingredients have been referred to as "deviled" since the 1800s. By making your own deviled ham, you can control the heat and other flavorings to create a sandwich spread to please your palate and put the leftovers of your ham dinner to good use.
Instructions
1. Chop ham into 1-inch cubes and place them in your food processor.
2. Add 1//2 cup of mayonnaise and 1/4 cup of mustard for every pound of ham for basic deviled ham. Add salt and pepper to taste. The website Epicurious also recommends adding 3/4 stick of softened, unsalted butter.
3. Blend the ingredients in your food processor until they become the consistency of a smooth spread.
Tags: food processor, your food, your food processor
Remoulade sauce is a creamy sauce typically made with mayonnaise, mustard and horseradish. Although it is a French dish, remoulade sauce is traditionally served alongside cooked shrimp in the Cajun cuisine of Louisiana. It is a light, yet tangy sauce that doesn't require heating so you can serve it chilled or at room temperature. If you want to add a traditional Cajun flair to your basic shrimp, whip up a quick batch of remoulade sauce.
Instructions
1. Chop 1/4 cup of fresh parsley into pieces as fine as possible, then set the chopped parsley aside. Place 1 garlic clove onto a flat surface and lay the flat side of a knife blade directly on top of the clove. Hit the side of the knife blade firmly with your fist to loosen the thick garlic skin.
2. Peel away the thick garlic skin and discard it. Chop the garlic clove into pieces as small as possible. Transfer the chopped parsley and garlic into a large mixing bowl.
3. Add 2 tbsp. of prepared horseradish, 1 cup of mayonnaise and 1/4 cup of mustard into the bowl. Stir the ingredients together until they are completely combined.
4. Taste the mixture and stir in another 1 tbsp. of prepared horseradish if the mixture isn't tangy enough for you. Shake 1 tsp. of bottled hot sauce into the bowl and sprinkle the sauce with 1 tsp. of salt and 1/4 tsp. of cayenne pepper. Stir the sauce until the hot sauce and seasonings are evenly distributed throughout.
5. Serve the remoulade sauce immediately alongside warm or chilled cooked shrimp. Cover the bowl of remoulade sauce with plastic wrap and transfer it to the refrigerator if you aren't serving it immediately. Store it in the refrigerator for up to three days before using it chilled or at room temperature.
Chunks of pork and beef are combined with seasoning and a sodium nitrate based curing agent. A small amount of sugar is added to color and flavor the mixture, while at the same time acting as a fermentation agent and equalizer to the rising acid levels. The meat chosen for the mixture is low in acid--the acidity will raise as the pepperoni cures. The ingredients of the mixture are compounded--starting with the beef and ending with the sodium nitrate base.
Casing
After mixing, the pepperoni mixture is stuffed into casings--usually made with the intestinal tract from a pig or cow. The casings form the pepperoni mixture into links and keeps the mix together during the cooking phase. As pepperoni is considered a dry sausage, it is common to use more fibrous casing in the manufacturing of pepperoni. A mechanical stuffer is often used to stuff the pepperoni mix into the casings. After the mix is stuffed into the casing, each pepperoni-filled link of the casing is sectioned off with a piece of string or rope.
Cooking and Aging
Prepared pepperoni is most often cooked in smoke houses or ovens at low temperatures to slowly dry and age the pepperoni links. The process of heating and drying the pepperoni may take days. Cooking is slow to avoid over-drying of the links. The casing of the pepperoni is porous enough to absorb the smoke and heat, letting the pepperoni be thoroughly cooked.
Tags: pepperoni mixture, sodium nitrate, stuffed into
The origin of cheese dates back thousands of years. It's a popular food throughout the world. There is an abundance of different types of cheeses and most cheese is made from cow's milk, but can also be made from goat, sheep, buffalo and other mammal's milk.
Cheddar
Cheddar cheese got its name from Cheddar, an English village. It originates from cow's milk and has anywhere from a mild to sharp taste. A shorter processing time means a milder taste and a longer processing time, results in a sharper taste.
Feta
Feta is known as a Greek cheese. It is made from sheep milk or a combination of sheep and goat milk. Feta is white with a mild to sharp flavor, depending on a soft or semi-hard texture.
Gouda
Gouda cheese acquired its name from the Dutch town of Gouda. It's a very popular food in Holland. Gouda has a smooth texture and is surrounded by a wax rind. The flavor is fruity and sweet and often used with desserts.
Mondseer
Mondseer is a cheese made in Salzburg, Austria. Its taste is similar to Limburger cheese. The texture is semi-hard with a sweet and sour flavor.
Parmesan
Parmesan cheese is popular around the world, even though it is named after the city of Parma in Italy. It's sold in grated or wedge forms. The flavor is sharp and the texture is very hard and dry.
Pepper Jack
Pepper Jack cheese has a semi-soft texture. The taste is tart and spicy with the addition of pepper. Pepper Jack is often used in Mexican food such as quesadillas.
Tags: cheese made, made from, Pepper Jack, cheese made from, from milk, mild sharp, name from
Seven grain cereal is a healthy cereal containing a combination of seven grains.
Seven grain cereals provide a fiber-rich way to begin your day. A mixture of seven different grains, often combined with fruits and nuts for added flavor and nutrition, makes seven grain cereal a healthy breakfast food. Seven grain cereal can be enjoyed plain, with hot milk for a warm breakfast or can be added to muffins and other baked goods. While seven grain cereals are readily available at the grocery store and health food store, consider making your own seven grain cereal at home. This allows you to vary the cereal to meet your own tastes.
Instructions
1. Combine the oats, bran flakes, wheat germ, flax seed, wheat bran, oat bran and puffed corn in a large mixing bowl. Stir the seven grains together to combine them well and form the foundation of your seven grain cereal.
2. Golden raisins sweeten your seven grain cereal.
Add the raisins and dried cranberries to the seven grains and mix in with the wooden spoon. The dried fruit adds a sweet flavor and chewy texture to your seven grain cereal.
3. Almonds add a mild nut flavor to seven grain cereal.
Pour in the slivered raw almonds and raw sunflower seeds. These two ingredients give the cereal a nutty flavor and add protein to your breakfast cereal.
4. Sweeten your seven grain cereal further, if you prefer, by stirring in 1/4 cup brown sugar. Mix the brown sugar in thoroughly to lightly coat the cereal, fruits and nuts.
5. Store your homemade seven grain cereal in an airtight container to keep it fresh.
Tags: grain cereal, seven grain, seven grain cereal, your seven, your seven grain
Roast chestnuts in an electric oven instead of over an open fire.
Roasted chestnuts do not require an open fire. Prepare these starchy nuts without an open flame in an electric oven. Slitting the nuts requires time before roasting them, but this important step prevents the shells from exploding as they cook in the oven. Save time by using the broiler function on some electric ovens.
Instructions
1. Preheat the broiler of an electric oven to high or the main oven to 400 degrees Fahrenheit.
2. Grasp an individual chestnut inside of a towel with the flat side exposed and pointing up.
3. Cut an "x" into the flat side of each chestnut shell to facilitate shelling and prevent explosions.
4. Scatter the chestnuts in a single layer on a baking pan.
5. Broil the chestnuts for three minutes on high or roast at 400 degrees Fahrenheit for 20 to 30 minutes or until the shells split.
6. Cool the chestnuts on the baking sheet until they are cool enough to handle.
7. Hold each chestnut in the towel and pull the shell off with your fingers.
Tags: degrees Fahrenheit, each chestnut, electric oven, flat side, open fire
Here's a popular fine dining dish that can be served with confidence. Anyone who tries a bite of this will come back for another, whether they eat fish regularly or not. Halibut is wonderfully delicate in flavor, soft and flaky in texture. The encrusted macadamias give a crunchiness in appearance and taste, and work well with the sweet citrus cream drizzled over your creation. Serves 2.
Instructions
1. Preheat the oven to 335 degrees F. Beat the egg with 2 tablespoons of heavy cream in a medium size mixing bowl. Spread the chopped macadamia nuts onto a large dinner plate. Melt 2 tablespoons of butter in a non-stick frying pan over medium heat without letting it burn.
2. Pat the fillets dry with a paper towel, then add salt and pepper, to taste. Put each fillet into the bowl with the eggs and cream, covering fillets completely.
3. Gently remove one fillet and put it face down onto some of the macadamias. Roll the fillet over onto the plate one time, then carefully pick it up and put it facedown into the hot frying pan.
4. Repeat the same procedure for the other remaining fillet as in step 3. Let the macadamias begin to turn golden brown, and then gently pick up the fish and roll it over once in the pan to the other side.
5. Remove the halibut completely from the pan when the macadamias are brown on both sides. Place each fillet in the oven pan, and then into the oven. Cook until internal temperature reaches 160 degrees, or about 10 to 15 minutes. Remove from oven and hold warm until ready to serve.
6. To make the orange sauce, put the orange juice and the white wine into the sauce pan over a high heat. Bring to a boil. Add the cream, let it all come to a boil again. Then reduce the heat to medium until the sauce thickens, about 5 to 10 minutes.
7. When the sauce is about as thick as syrup on a spoon, remove from the heat. Put 1 tablespoon of softened whole butter into the sauce pan and gently stir into the orange cream.
8. When ready to serve, spoon some of the sauce onto the bottom of the service plate. Then put the macadamia encrusted halibut onto the sauce. Drizzle a little bit more of the orange cream sauce over the top. Serve immediately.
Tags: about minutes, each fillet, into sauce, orange cream, ready serve
Brown rice is rich in thiamin, niacin and vitamin B-6.
Brown rice has a nutty taste and chewier texture than white rice; it is especially rich in fiber and B vitamins. Brown rice can be used in place of white rice for many dishes, but it takes much longer to cook, so plan ahead. The only other real difference between cooking brown rice and cooking white rice is the ratio of water to rice -- brown rice needs more water, which accounts in part for the longer cooking time.
Instructions
1. Pick through the rice to remove any discolored grains or foreign bodies such as small stones.
2. Rinse the rice in a bowl of water or colander to remove dust and chaff. Drain the rice.
3. Bring 2 1/4 cups water to boil. Add 1/2 teaspoon salt.
4. Add the rice to the boiling water and stir once.
5. Cover the saucepan and lower the heat as far as possible.
6. Cook for 40 minutes without disturbing the lid. Check to see if the rice is done after 40 minutes; if not, cook for another 10 minutes.
7. Turn off the heat and let the rice stand with the lid on, undisturbed, for 5 minutes.
8. Fluff the rice with a fork. Taste for salt and adjust the seasoning as needed.
A popular store-bought spice blend for seafood, such as crab and shrimp, is Old Bay seasoning, which is known for its zesty flavor. Mimicking this flavor is fairly simple, however. In order to produce a quarter-cup of seasoning, all you will need is some fresh and bottled spices. Although fresh spices are usually always preferable, paprika, celery salt and red pepper flakes are easier to buy in bottled form. Remember that in order to get the most flavor out of your spices, grind only as much as you'll need when you're actually cooking your dishes.
Instructions
1. Put 1/2 tsp. paprika, 2 1/2 tsp. celery salt and 1/2 tsp. red pepper flakes in the small bowl.
2. Stir the spices together with a spoon.
3. Crush the bay leaf with the pestle in the mortar.
4. Put the crushed leaf in the small bowl with the paprika, celery salt and red pepper, and stir with the spoon.
5. Measure 1 1/2 tsp. dry mustard and 1 1/2 tsp. black pepper, and put them in the mortar.
6. Grind the spices into small pieces with the pestle.
7. Add the crushed spices to the small bowl and blend all the spices with the spoon.
8. Put 3/4 tsp. nutmeg and 1/2 tsp. cloves into the mortar.
9. Grind the nutmeg and cloves, put them in the bowl, and stir them into the other spices.
10. Measure 1/2 tsp. ginger root, 1/4 tsp. mace and 1/4 tsp. cardamom into the mortar.
11. Crush the three spices together with the pestle, add them to the other spices, and blend them thoroughly with the spoon.
Tags: with spoon, celery salt, celery salt pepper, paprika celery, paprika celery salt, salt pepper
Mobiles can provide something colorful and interesting for a baby to look at as he drifts off to sleep in his crib, or they can add a bit of color and texture to any room as a hanging decoration. Utilize leftover scraps from past sewing or craft projects to create a whimsical fabric puff --- a small ball of ruffled fabric also known as a pom-pom --- mobile. Alternatively, use the almost endless selection at the fabric store to make the mobile coordinate with any decor.
Instructions
1. Tape your fat quarter face down on your work surface so it is stretched tautly. A small piece of duct tape in each corner and the middle of each side should hold it. Loosen the screw of the embroidery hoop and remove the center hoop. Draw a line of fabric glue around the edge of the hoop, not on the outside, but on the thin edge. Place the hoop --- glue side down --- on the fabric, and place a heavy book on top of it to press it into the fabric while the glue dries.
2. Cut five strips, 3 inches wide, lengthwise from your 1/2-yard cut of fabric. Cut each strip widthwise in half. You should now have 10 strips, each approximately 3-by-20-inches depending on your fabric's original width.
3. Loosen the tension on your sewing machine all the way, and set the stitch length to the longest setting. Sew lengthwise down the center of each strip of fabric. Knot the threads on one end of each seam. Gather the strips of fabric along their seam by pushing the fabric toward the knotted end of the seam to form a little puff ball. Tie the threads from the two ends of the seam together to hold the fabric in the pom-pom ball shape.
4. Cut 10 pieces of fishing line in assorted lengths between 12 and 24 inches. Tie one end of each line around the middle of one of the fabric puffs. Tie the puffs evenly spaced around the outside hoop of your embroidery hoop.
5. Cut four 24-inch lengths of fishing line, and tie them evenly spaced around the outer hoop heading in the opposite direction as the pom-poms.
6. Replace the center hoop, now with fabric attached, in the center of the outer hoop with the fabric facing the direction in which the puffs dangle. Tighten the screw of the hoop, and trim the excess fabric from around the back of the hoop. Bring the four empty lengths of fishing line together, and knot their ends for hanging the mobile.
Tags: fishing line, center hoop, each strip, embroidery hoop, evenly spaced, evenly spaced around, hoop with
Creating a personalized cake topper can save money, create excitement and set the tone for any event. Surprise the guest of honor by creating a cake topper featuring their photo. All you need to get started is a little resourcefulness and creativity.
Instructions
1. Create a design concept that compliments the occasion. Get ideas from the individual or couple being honored at the event. Visit a confectionery shop to get advice and design ideas.
2. Purchase cake decorations, including a piece to hold the photo in place. The photo can be held in place with plastic note holders, or by inserting the image between the fingers of figurines.
3. Decorate the cake, keeping the theme in mind. Try to honor the individual or couple's hobbies and interests without cluttering the cake with too many ribbons, flowers and other unnecessary decorations.
4. Add decorative embellishment. Use Swarovski crystals for numbers and monograms. You may also consider using fresh flowers and fruit along with edible decorations.
5. Place the figurine holding the photo on top of the cake. Make sure the figurine is clean or is standing on sturdy paper.
Grapes are grown in most states and can be purchased fresh from a wine grape vendor. However, you will most likely have to go pick them up yourself. Grapes can be shipped frozen as juice or precrushed as must, but not many vendors supply grapes this way. Wine can also be made from grape juice concentrate and from fresh fruits such as apricots, blackberries and peaches.
Instructions
1. Use cabernet sauvignon if you want to produce a hearty, pleasant and bold red wine. Its peak flavor is attained after one to three years of aging in the cask and four years in the bottle.
2. Use pinot noir blended with petite sirah to attain a rich and complex red wine. Allow it to age for three to six years.
3. Use chenin blanc to make a fruity and sweet white wine. It does not age well, so drink it within one or two years.
4. Choose among cabernet sauvignon, gamay beaujolais, merlot, pinot noir, petite sirah and zinfandel to produce a fine red wine of rich quality.
5. Choose among chardonnay, pinot blanc, sauvignon blanc, semillon and white riesling to produce a fine white wine of high quality.
6. When buying red grape juice concentrate, be sure it is blue-red in color. If it's brown, don't purchase it.
7. When buying white grape juice concentrate, be sure it is very pale gold in color.
Tags: grape juice, grape juice concentrate, juice concentrate, cabernet sauvignon, Choose among, concentrate sure
Apple cider vinegar, produced through fermentation, is one of the oldest foods and medicines known to man. Throughout history it has been used as a cleansing and healing agent, and it continues to enjoy wide popularity today, touted by many as a natural health supplement and cure-all. While many of the folk medicine uses of apple cider vinegar remain unproven, there are a few that now have medical evidence backing them up.
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Diabetes
In a January 2004 study published in the journal Diabetes Care, researchers found that apple cider vinegar counteracted the rise in blood sugar after the subjects ate a high carbohydrate meal. In another study, published in Diabetes Care in 2007, 11 people with type 2 diabetes were found to have reduced their glucose levels 4 to 6 percent by taking two tablespoons of apple cider vinegar before bed. These studies and others show the promise of apple cider vinegar's possible health benefits for those with diabetes.
Blood Pressure and Heart Health
Preliminary studies with rats have shown evidence that vinegar could potentially lower high blood pressure. Vinegar consumption has also been linked to lower rates of heart disease. Subjects in a study who ate oil and vinegar dressing on their salads five to six times a week were at a lower risk for heart disease.
Weight Loss
Weight loss is one of the most common uses for apple cider vinegar. While their is no evidence that apple cider vinegar affects metabolism, it may affect how much you eat. In a study on the affects of vinegar on diabetes by Carol Johnston, a nutrition professor at Arizona State University, some vinegar drinkers inadvertently consumed less calories and lost body fat. Although the results are inconclusive, Johnston thinks that acetic acid, the main ingredient in vinegar, interferes with enzymes that digest carbohydrates, giving simple carbs the ability to pass through without stopping, much like fiber.
Dietary Supplement
Users of apple cider vinegar commonly supplement their diet with 2 tsp. of apple cider vinegar dissolved in an 8 oz. glass of water twice a day. Apple cider vinegar is also sometimes used on skin or in enemas. Make sure you use raw, organic vinegar rather than distilled vinegar, because the natural enzymes, minerals, and nutrients are destroyed in the distilling process. Natural raw vinegar has a rich, brownish color.
Warning
The risks of taking occasional, small amounts of apple cider vinegar are low. Using apple cider vinegar over the long term or in larger amounts, however, could have potential risks. It is highly acidic, making it quite harsh if undiluted. Because of its acidity, it has the potential to cause low potassium levels and lower bone density. It is always advisable to talk with a doctor or trusted expert before taking any supplements.
Tags: cider vinegar, apple cider vinegar, apple cider, apple cider, apple cider, apple cider vinegar
Dangerous pesticide residues are regularly detected on conventional produce. If buying organic food is not an option, here are a few ways to limit your exposure to pesticides.
Instructions
1. Mix equal parts vinegar and water in a large bowl. Soak produce briefly yet thoroughly, and rinse well with water.
2. Use produce cleaners developed specifically to break down and remove waxes and other sealants holding pesticides on the food.
3. Cut your risk of exposure in half by using caution when consuming the 12 crops determined to have the most toxic residues. In order, they are: strawberries, bell peppers, spinach, cherries, peaches, cantaloupe from Mexico, celery, apples, apricots, green beans, grapes from Chile and cucumbers.
4. Fill up on foods that tend to have lower levels of detected residues. These include, in order: avocados, corn, onions, sweet potatoes, cauliflower, brussels sprouts, grapes from the United States, bananas, plums, scallions, watermelon and broccoli.
5. Eat a wide variety of all fruits and vegetables to limit your exposure to any one pesticide.
6. Wash all produce carefully. Pesticides are intentionally applied to stay on during wet weather and do not rinse off easily. Conventional farmers go as far as using bleach to rid lettuce and other leafy crops of dangerous residues.
Tags: grapes from, limit your, limit your exposure, your exposure
This is a talent no college student should go without. Bottle openers are not always handy when drinking, and as a result you have to know improvise. One thing that can almost always be tracked down in any household is a spoon, and fortunately it is one of the easiest things to open a beer with.
Instructions
1. Grasp the beer firmly at the neck.
2. Allow your index finger to cover the edge of the bottle cap slightly. This is important because it allows you to produce the leverage necessary to remove the bottle cap.
3. Fit the tip of the spoon under the bottle cap so that it is wedged between the edge of the bottle cap and the thickest, fleshy part of your index finger towards the base.
4. Pop the bottle cap off by using the spoon as a lever and you finger as the fulcrum.
5. Return the spoon to the drawer as if it is a totally normal way of opening a beer and commence drinking. People will be impressed with your bottle mastery.
Tags: your index finger, edge bottle, index finger, your index
Nothing is quite as nice as the smell and taste of freshly baked whole wheat bread. This recipe makes two loaves of great tasting bread. Try the option of refrigerating overnight to allow the yeast to mellow and develop a more complex flavor to the bread.
Instructions
1. Put the yeast, water and flour into your mixer. Use 3 cups of the flour and add the yeast. Add 2 cups of room temperature water. Use a dough hook to mix the water with the flour for about 30 seconds. The yeast should be dissolved.
2. Add the remaining ingredients. First, add the salt, sugar and butter while continuing to mix. Then, add most of the flour, wheat gluten and dough conditioner. Mix at medium speed for at least 4 minutes to develop the gluten. Add more flour as needed. Dough should be soft to the touch.
3. Place the dough in a large greased bowl, turning once to coat all sides. Cover with a dishtowel or plastic wrap. Allow the dough to rise in a warm place until doubled in size, which usually takes about 45 minutes. You may also refrigerate the dough overnight and for up to 3 days before setting out to rise.
4. Punch the dough down when it has finished rising. You can also turn on your mixer and knead for a few minutes to get the air bubbles out.
5. Divide and shape into 2 loaves. Coat your hands with flour to keep them from sticking to the dough. Create a slightly stretched skin by gently pulling the dough around itself. Then put into bread pans that have been well greased with butter or cooking spray.
6. Allow the loaves to rise again, until they are about 1 inch above the sides of the bread pan. This should take about an hour to 90 minutes. The dough should double in size.
7. Preheat the oven to 350 degrees. Place the loaves in the top half of the oven with space between the pans so air can circulate around them. Bake for about 25 to 30 minutes or until golden brown.
8. Remove the bread from the pans to cool on wire racks. Bread left in the pans will get soggy on the bottom. Brush the top of the loaves with melted butter to keep the crust from getting hard. Allow to cool completely.
Tags: about minutes, bread This, with flour, your mixer
Use this cheese sauce recipe for your favorite vegitable like broccoli, corn or cauliflour. You may find many other uses for this sauce as well.
Instructions
1. Melt the margarine in the pot over medium heat until melted and bubbly. Stir with a wooden spoon while doing so.
2. Add the flour to the melted butter and stir continuously until smooth. This mixture should be very thick and clumped together.
3. Add the milk all at once and and continue to stir with the wooden spoon over medium-high heat. Be patient, this part takes a few minutes, but is worth the trouble. As you stir and the mixture cooks, it will start to thicken.
4. When the sauce approaches the consistency of pancake batter, it is time to add the cheese. Turn the heat to low. Stir in the grated cheese a little at a time, giving the cheese time to melt. Taste the sauce occasionally, and stop adding cheese when you achieve the flavor and thickness you want.
5. Remove the sauce from the heat, and add salt and pepper to taste. Your sauce should be thick, creamy and cheesy. It will be ready to serve immediately.
6. Pour it over steamed vegetables and enjoy.
Tags: with wooden, with wooden spoon, wooden spoon
Although a properly implemented container garden circumvents many of the challenges of vegetable gardening, climbing beans still need support. Which kind of support is best depends on the container you use.
Maypole
A maypole is the simplest support method for climbing beans. It consisting of a pole and a string planted next to each sprouting plant. Run a string from the top of the pole to the soil in your container. Wrap the sprout around the bottom of the string, and it will climb on its own as it grows.
Trellis
You can position a length of garden trellis next to your beans. As the bean sprouts grow, guide them by weaving them through the lower levels of the trellis. This method works well for raised beds, although you can use trellis behind containers effectively.
Wigwam
Insert several poles of the same length into the soil of the container. Bend all the poles so they meet together and the top and tie them, forming a dome or tent above the garden container. Wind sprouts around the poles; as they climb, the bean sprouts will form an attractive tent shape.
The main purpose of hydraulic fluid is to transfer power in hydraulic machinery. John Deere recommends using John Deere Hy-GARD hydraulic fluid, John Deere JDM J20C, type F Automatic Transmission Fluid, or John Deere All-Weather Hydrostatic Fluid. The tractor should be parked on a level surface when adding fluid, and the fluid already in the transmission should be cold.
Instructions
1. Locate the black fill tube/dipstick behind the driver's seat. Unscrew the top of the tube.
2. Check if the fluid is low. On older models you need to look down the fill tube to see if the oil is low. Oil should be filled to the bottom of the fill tube screen. On newer models, you can pull the dipstick out and see if the oil reaches the "Full Cold" mark on the end of the dipstick.
3. Put a funnel in the fill tube and begin pouring hydraulic fluid into the funnel. You do not want to pour too much fluid, so pour a little and remeasure. When you are finished, screw the top back on the fill tube.
Tags: fill tube, John Deere, hydraulic fluid, Fluid John, Fluid John Deere
A hot breakfast is tasty and filling any day, but can be especially comforting in the cold winter weather. Baked french toast made with eggnog is a rich, buttery meal that can be assembled ahead of time and baked right before serving. Commercial eggnog may be hard to find in stores except for Christmastime, but you can easily make your own when you get a craving for baked eggnog french toast.
Instructions
Mix Together the Eggnog
1. Separate two eggs, putting the yolks in a large mixing bowl and the whites in a small dish. Start beating the egg yolks with a whisk or electric beater until they become a pale yellow color.
2. Add 2 1/2 tbsp. of sugar to the egg yolks as you continue mixing them. Pour in 1 cup of milk, 1/2 cup heavy cream and 1/2 tsp. of nutmeg or cinnamon into the egg mixture and mix until combined. Stir in 1 ounce of brandy or rum if desired.
3. Beat the egg whites for several minutes until they reach the soft peak stage. Add 1/2 tbsp. sugar to the egg whites and continue beating.
4. Whisk the egg white mixture into the egg yolk and cream mixture to create a thick eggnog.
Assemble and Bake the French Toast
5. Preheat your oven to 400 degrees F if you plan to make your baked eggnog french toast immediately. Spray a baking dish with cooking spray. A 13-by-9 inch pan works well for about six slices of bread.
6. Lay one piece of bread at a time in the eggnog mixture. Gently press down to fully submerge the bread and soak up the eggnog.
7. Place each slice of egg-soaked bread in the prepared baking dish.
8. Sprinkle cinnamon on the top of each piece of french toast if you like.
9. Cover the baking dish with plastic wrap and refrigerate overnight if you are making breakfast ahead for the next day.
10. Bake the eggnog french toast, uncovered, for 10 to 12 minutes. Turn each piece over and bake for another 10 minutes or until browned.
Tags: french toast, baking dish, baked eggnog, baked eggnog french, baking dish with
Cooking lobster can be intimidating to an inexperienced home cook. Not only is lobster pricey, it also gets cooked while it's still alive. Boiling lobster is a relatively simple cooking process that allows the lobster's delicate flavor to be the main focus. It requires just enough boiling time for the lobster meat to heat through and retain its moisture.
Preparation
The cooking time for lobster depends on its weight. Choose a large cooking pot. Boiling a lobster requires 1 gallon of water, so make sure you have a pot that can easily fit the water with room to spare. Add 1 gallon of cold water to the pot and heat the stove to high until it begins to boil. Depending on your stove and cooking altitude, it may take 20 minutes or so for the water to boil. Since lobsters are thrown into the pot while they are alive, not much prep work can be done while you're waiting for the water to boil. Once the water is rapidly boiling, grab the lobster by the tail and use scissors to remove the bands around the live lobster's claws. Drop it gently headfirst into the water, then place a lid on the pot.
Determining Cooking Times
The boiling time for lobster varies depending on its weight. Follow the guidelines for the lobster's weight to ensure you don't overcook it. Overcooking lobster will result in a tough texture and less flavor. If your lobster is less than 1 1/4 lb., boil it between 12 and 15 minutes. Boil a 2 lb. lobster for 15 to 20 minutes, while anything between 2 and 3 lb. needs to be boiled for 25 minutes. A lobster that's more than 3 lb. doesn't require as precise a cooking time. If the lobster is between 3 and 6 lb., boil it 25 to 28 minutes. Any lobster that's more than 8 lb. requires approximately four minutes of boiling time per pound.
Checking Doneness
Check the lobster's doneness three minutes before the end of its estimated cooking time. Do not remove the lobster just because it changes to a bright red color. Its outer appearance will change and appear done well before the insides are cooked through. A lobster will typically float to the top of the water and have a curled tail when it's done boiling. Lightly pull at one of the lobster's antennae or legs to verify that you've boiled it long enough. If the antennae or leg easily pulls off, the lobster is done cooking. Remove it from the water and cut into the meat. Ensure the meat is an opaque, white shade with a firm texture before consuming.
Tags: time lobster, boiling time, cooking time, Boiling lobster, boiling time lobster
Blue cheese is just one of the many types of cheeses that people use to add flavor to food. There are various types of blue cheese to choose from that may bring stronger tastes.
Definition
Blue cheese, as defined by FoodSubs, is "blue-veined cheese". Blue cheese is an aged cheese that is encouraged to grow mold. This mold is what gives the cheese its taste. The cheese can be created from cow milk or goat milk.
Process
Each blue cheese type has its own specific creation process. In general, blue cheeses are made by first creating curds. Once the curds are created, the mold is actually injected into the cheese, and then it is left to age.
Regions
There are various regions that create blue cheese, each with its own particular taste. France creates multiple types of blue cheese, including Bleu de Bresse (cow's milk) and Blue de Chevre (Goat's Milk).
Types
Some of the most popular types of blue cheese are Bavarian Blue, Blue Castello, Danish Blue, Gorgonzola and Roquefort. The most well known American blue cheese is known as Maytag Blue Cheese.
Pairings
There are multiple foods that pair incredibly well with blue cheese. According to FoodSubs, this includes salads, port wine, apples, pears, honey and figs.
Tags: blue cheese, types blue, types blue cheese, There various
The Betty Crocker Spring Form Pan is a bit different from traditional spring form pans. Its solid circular bottom is a mold, which adds a shape to the top of the finished cake. A variety of these mold-bottoms come with the set, including a rose, balloon, rabbit and Christmas tree. The set also includes the ring, which holds the sides of the cake, the molds, which serve as the bottom of the pan, and the pan rack.
Instructions
1. Place the pan rack, feet first, on a kitchen counter. This is a circular rack with little feet on the rack's bottom side.
2. Choose the desired mold bottom for the cake you are baking and set it on the rack, centered, with the concave side showing.
3. Open the ring. There is a clip on the side of the ring that flips open or snaps shut. When open, the ring expands.
4. Set the cake ring on the mold bottom that rests on the pan rack. The mold should fit inside the ring. If you are unsure as to what side of the ring should set on the mold bottom, look inside the ring. On the inside, the top of the ring, away from the mold bottom, is smooth, while the bottom of the ring has a ridge or shelf that fits around the circular piece.
5. Snap the ring shut by closing the snap at the side of the ring. This should lock the mold bottom to the pan ring. When cake batter is poured into the pan, it will fill the concave mold and then the rest of the pan if the unit is assembled properly.
6. Use as a cake pan and prepare according to your recipe. When the cake is finished baking and cooled, the pan can be inverted on a plate, the ring unsnapped and the spring form pan, with its mold bottom, removed from the cake. The bottom of the pan forms the top of the cake.
Tags: mold bottom, inside ring, side ring, Betty Crocker, Betty Crocker Spring
With everyone jumping aboard the "green" wagon, it is imperative to find ways to recycle just about anything and everything that we use. While recycling aluminum, plastic, and paper is simple, other items may not seem so easy to reuse. That is where a bit of innovation and forward thinking comes into play. Almost anything can be recycled, even your used coffee grounds. Follow the steps below to make the most of your breakfast beverage left-overs.
Instructions
Use Old Coffee Grounds
1. Discard those old coffee grounds into your garden compost or just sprinkle them over your garden on their own. Coffee contains important vitamins and nutrients that are required for plants to grow properly. It works equally well for flowers or fruits and vegetables.There is a side benefit to using coffee grounds in your garden. The grounds help keep slugs and snails at bay.
2. Put used coffee grounds into your worm garden. The little buggers take quite nicely to the caffeine when mixed with other table scraps like apple cores and banana peels. They make a healthy meal for the little critters. In turn, they do their job and propagate to provide you with a virtual unlimited supply of the squirmy little creatures for composting purposes as well as for bait.
3. Use coffee grounds (or used tea leaves) in crafting to antique paper or fabric. They give paper an authentic parchment look while giving white or ivory fabric a decided vintage flair. Just mix about four tablespoons into three cups of boiling water and let the mixture simmer for 10 minutes. Pour the mixture into a rectangle casserole dish and add your paper or fabric. Allow it to sit in the mixture until you obtain the color that you want. Remove and lay flat to dry, which will take 24 to 36 hours, depending on the type of fabric or paper used.
4. Rejuvenate dark fabrics in shades of deep chocolate brown or even black with used coffee grounds. Steep about three-quarters of a cup of grounds in a gallon of water. The stronger the resulting liquid mixture, the better. Pour the liquid, grounds and all into the washer before adding your dark brown or black clothing. Set the machine on the gentle cycle. Once finished, what will be left is rejuvenated fabrics.You can repeat this process as many times as you like over months or even years. However, be certain to remember not to mix other colors of clothing with your naturally dyed fabrics since the residue could destroy or drastically change other colors. Remember to thoroughly rinse out your washer before using it again for other fabric colors or whites.
5. Use the grounds as a natural skin exfoliant. Just like sugar and salt, coffee grounds can provide a very natural exfoliant for the skin. However, coffee grounds have another side benefit. The caffeine in coffee helps to stimulate the growth of new skin cells. To use the grounds in this manner, allow them to dry out thoroughly. Then mix them with a favorite body wash and apply to the skin with a net ball or loofah sponge. Light haired individuals should be careful, however, not to let the mixture come in contact with their hair as the coffee's natural dye might change light colors.
6. Use coffee grounds to make a rinse for brunette hair. According to hair stylists a coffee rinse will not only add depth and dimension to dark hair, but will always add shine by removing any excess product build-up. Some claim that coffee acts as a natural dye to infuse brown color back into white or gray hair.Use the same type of mixture recommended in Step 4 above, but allow it to cool before using. Wash the hair normally and condition if you so desire. End the procedure by adding some of the coffee rinse, working it through the hair thoroughly and allowing it to sit between three and five minutes. Rinse thoroughly with water and enjoy your new luscious dark locks.
7. Try an old model's trick, using coffee grounds to disguise the look of cellulite. Mix the grounds with vitamin E oil and massage onto the area where cellulite exists. Repeat the process two or three times each time your bathe or shower. It is believed that the natural diuretic effect of caffeine will help to dehydrate fat cells to reduce the appearance of ugly cellulite. As a side benefit, the coffee grounds also work as a natural exfoliant to freshen the skin wherever it is applied.
8. Use the natural dye properties of coffee to repair scratches on dark furniture or cabinetry. Mix the grounds with just enough olive oil to make a very heavy paste. Using a small paint brush, paint the coffee paste mixture into the scratch, dent, or broken wooden piece. Let sit for between 15 and 30 minutes and then wipe away. The natural dye in the coffee mixture will help make the scratch or dent disappear. While any broken chunks of wood won't be fixed, the darkness of the coffee will help make it appear as though the furniture or cabinet is still intact.
9. Rub coffee grounds on your hands to remove pungent odors left behind after cutting garlic or onions.
10. Rub coffee grounds on your pet before bathing to repel any fleas. The grounds also act as a natural skin exfoliant to help keep your pet's skin smooth and soft.
11. Use coffee grounds as a natural tenderizer for meat. Not only will it make the meat easier to cut and eat, it will add an excellent flavor as well. Mix about one-half cup of grounds with your other favorite seasonings like pepper, garlic powder, Season-All, or anything else that you generally use in your meat marinade. Dump about one-half of the mixture into about cup of olive oil and mix thoroughly. Put the meat into the marinade mixture. Rub the remaining coffee mixture on top of the meat as it sits, coating each side as it marinades for about 15 minutes per side. Remove from the marinade and cook or grill as you please for a wonderful, flavorful, tender meat dish.
12. Get rid of bad odors in refrigerators and freezers by placing some old coffee grounds into the appliances. They will absorb unpleasant odors and keep everything smelling fresh.
Aside from being a pesky inconvenience, an ant infestation in the house brings along some very undesirable effects. If the infestation is large enough, the ant activity can actually weaken your home's structure. Depending on the species, ant bites can be mildly painful to downright hurtful and itchy. Ants leave a trail of an poop behind to guide other ants to food sources, thus contaminating the surfaces they come in contact with. Getting them out and keeping them out should be a high priority once they are spotted. Chances are you already have products in your home that can help control and even eradicate ant infestations.
Corn Meal and Grits
Sprinkle a trail of corn meal and or grits in the area you have spotted ants. These fiber-rich foods cannot be processed by the ant's digestive system and will simply expand once eaten, killing the ant.
Lemon Juice
Create a mix that's equal parts lemon juice and water, and keep it handy in a spray bottle. When you see them, douse the ants with this mix, which is toxic to their breathing systems.
Vinegar
Mix a solution of two parts vinegar with one part water to spray on the ants. This vinegar solution kills the ants and also disrupts the smell left behind by dead ants, which will throw other ants off the trail. Wiping areas with pure vinegar will also repel ants.
Jelly and Borax
Mix equal parts of a sugary jelly with borax, and spread some of it along where you have spotted ants. The sweetness of the jelly attracts them, and once they have filled up on the concoction, the borax will kill them.
Diatomaceous Earth
This fine white powder is the result of soft sedimentary rocks being crumbled. It is abrasive and has many industrial uses. It also absorbs the moisture and lipids of the ant's exoskeleton and kills ants by dehydrating them. Only use treatment in areas where children and pets cannot access it, because this powdery substance is easily ingested and can cause minor breathing problems.
Barriers
Baby powder, Vaseline, white chalk, ground chili pepper, bay leaf, cinnamon, mint and cayenne pepper are substances that repel ants. Lay a line of one these at the point of entry, and ants will be diverted.
Tags: Ants House, equal parts, have spotted, have spotted ants, Home Remedies
Watermelon is a fruit that most Americans enjoy during the summer months. The problem with watermelons is that they have a relatively short window in which they are in season. The best watermelons are ripened and sold locally rather than picked and ripened during transport. Although it is not possible to preserve a fresh, whole watermelon, it is possible to dry slices and preserve them to enjoy throughout the year. A food dehydrator is recommended; however, a normal oven can be used for the dehydration process.
Instructions
1. Cut the watermelon into 1 ½-inch slices. Cut the slices crossways, do not cut from stem to stern.
2. Cut the slices in half and remove the rind.
3. Place the slices on a drying rack and place the rack in the oven.
4. Set the oven to the lowest heat. Leave the door slightly open.
5. Place a fan in front of the oven. Aim the fan at the crack in the door. This will circulate air over the slices.
6. Check on the slices every hour. When the slices become leathery, flip them over to allow the other side to dry.
7. Allow the slices to dry until they lose their sticky, moist feeling.
Turning half a century old is a memorable experience that can be captured on a birthday card in many ways. In addition to any personal touches, you have the luxury of 50 years of history to include and reminisce about. Choose a look at history, a dig at getting older, a wish for 50 more years, or a combination of all three for a birthday card that will be kept until next century.
Through the Decades
Remember each decade in all its glory.
Use the front of the card to take a brief look back at each decade the birthday boy or girl has experienced. For a bonus, capture a photo of him or her in each decade. You needn't find an actual photo. For instance, use an image of his or her head, and paste it onto several "cliche" images--a hippie for the 1970s, a New Wave rocker for the 1980s.
On the inside of the card, write your personal greeting and include a tag relevant to the front of the card: For example: "Here's to five more decades of fun fads and bad hairdos. Happy Birthday!"
Notable Year
On this special day...
Thanks to the Internet, we have the power to find out why every year is "notable." There may not have been any groundbreaking news--such as the discovery of an important vaccine, or the birth of a rock star--but each year has something of historical value. Do research about your birthday boy's or girl's birth year, and make a list of your five favorite events.
On the front of the card, write the message:
"A lot of notable things began in (insert the year)."
(Next list the events.)
Finally finish the card on the inside pages by writing: "...and the most important: YOU!"
50 Things
Get cracking on that checklist.
For an ambitious card, compile a list of 50 things about the birthday boy or girl. This is a good approach for a close friend or relative who knows a lot about the card recipient. You can list reasons you're proud of the recipient, why you love him or her, or any other sentimental thing you can think of.
For an alternative list, you can get silly and list things they still haven't done. Label the front of the card: "Happy 50th Birthday! I bet you think you've done everything, but I beg to differ!" This gives you permission to write absurd activities like: "Eaten an entire plate of worms," or "Figured out how many licks it takes to get to the inside of a Tootsie Roll Tootsie Pop." On the inside page, write: "Better get cracking!" or some sort of dig at the birthday boy or girl completing your list of crazy obstacles.
Tags: birthday girl, front card, each decade, 50th Birthday, birthday card, card write, list things
Experiment by adding other spices such as nutmeg or ginger to your sugared almonds.
Sugared almonds are a tasty and easy to make appetizer or snack. For an elegant appetizer, serve sugared almonds in pretty bowls at holiday parties and other special events. These almonds can also be packaged in festive tins, bags or boxes and given as gifts. While usually served as a snack or appetizer, sugared almonds can also add a crunchy and sweet element to salads and other dishes. Experiment with different nuts and spices to create unique flavor combinations.
Instructions
1. Preheat the oven to 350 degrees. Spread almonds on a baking sheet and bake for approximately 10 minutes. Let the almonds cool. Reduce the oven's temperature to 325 degrees.
2. Beat the egg white and water until foamy. Add white sugar, brown sugar, cinnamon and salt to the egg white mixture. Mix until fully combined. Stir in the almonds.
3. Spread the coated nuts onto a greased baking sheet and bake for approximately 20 minutes, stirring occasionally.
4. Remove nuts from the oven and separate onto wax paper. Store in an airtight container and refrigerate for up to one week.
Tags: almonds also, approximately minutes, bake approximately, bake approximately minutes, baking sheet, baking sheet bake, sheet bake
Venison has a flavor that some people may not enjoy as much as others. Seasoning the meat and other tricks will turn venison into a meal just as enjoyable as beef. A pinch of this and a dab of that will have your guest asking for more and enjoying every bite.
Marinade
A tasty marinade will not only add to the taste but tenderize the meat. For 5 lbs. of venison, combine 1 cup of white vinegar, 1/2 cup of vegetable oil, 2 tbsp. each of parsley and oregano, 1/2 tsp. dried onion flakes, 1 tsp. each of salt and pepper, and 1/3 cup of brown sugar. Cover the venison with the combined ingredients and soak overnight or for at least three hours.
Stew
A slow-cooking stew will produce a tender and less gamey venison roast. Place a 3 lb. roast into a slow-cooker. Combine one large, sliced onion; 1 tbsp. each of soy sauce, Worcestershire sauce and garlic salt; 1/4 tsp. black pepper; one package of dry onion soup mix (1 oz.); and a can of condensed cream of mushroom soup (10.75 oz.). Slow-cook the venison and seasonings for a minimum of three hours or until the meat is tender.
Seasoning
Strong seasonings, such as garlic and onion, are tasty additions when frying venison. Brown crushed, fresh garlic and sliced onion in a hot cast-iron pan with a small amount of oil. Remove the onion from the pan and quickly fry the steak. Remove the steak and top with the brown onions. Keep a steak sauce handy for those who enjoy the extra seasoning from the sauce.
Good morning, cup of coffee! There's nothing better than greeting the day with a perfect cup of joe. Why leave the house when you can make your own perfect brew in your pajamas? Learn make the perfect coffee for you.
Instructions
General Advice
1. Choose high-quality gourmet coffee to your taste, of course. Only the best coffee beans make it from the fields to the drying and roasting plants, and finally, to the bag. Bean quality and its treatment on the way to the bag both affect how it tastes in your cup.
2. Use an opened bag of ground coffee within a week. If you're grinding your own beans, also use the grounds within a week to ensure full flavor and to prevent odor and flavor contamination. Keep all coffee in a well-sealed container in a dry place--not in the refrigerator.
3. Use clean filtered water to make perfect coffee, regardless of how you make it.
Automatic Drip Coffee Maker
4. Place a clean paper filter or wire mesh filter into the top of the coffeemaker.
5. Place one tablespoon of ground coffee into the filter for each cup of coffee. This is a general guideline; read the coffee bag for specific ratios, or adjust the strength to make your own perfect cup of coffee.
6. Add the appropriate ratio of cold filtered water to the coffeemaker's reservoir, close the lid and hit the go button!
French Press
7. Place the desired amount of ground coffee into the bottom of the French Press cylinder. Use a coarse grind for best results. If you grind your own coffee, a coarse grind takes roughly 10 seconds or less.
8. Slowly add boiled filtered water to the cylinder while stirring the coffee grounds. Again, in general, use one cup of water per tablespoon of grounds.
9. Top the cylinder with the plunger assembly and allow it to steep for up to four minutes. Then, slowly push the plunger down until it filters the grounds to the bottom of the cylinder. Enjoy your perfect cup of coffee!
Organizing a refrigerator means more than just knowing where everything is located. It maximizes space and maximizes the shelf life of the items stored in the refrigerator. Thus, it is important to keep a refrigerator in an organized state. The following will help you in your attempts to put the refrigerator in proper order.
Instructions
1. Remove all items from the refrigerator.
2. Sort everything into groups, such as produce, meats and dairy.
3. Place any item that does not have its own container in a see-through container. This will allow you to see the food items when searching through the refrigerator.
4. Throw away any item that is expired or has been cross-contaminated.
5. Throw away any food items that you know you will not consume before it spoils. For example, 2-week-old spaghetti is probably not going to be eaten at this point.
6. Stock the refrigerator according to designated compartments, such as Vegetables in the crisper and deli meat in its drawer.
7. Store your most perishable foods on the bottom shelf. It is cooler than the top shelf and will prolong the shelf life.
8. Read your refrigerator manual and set the temperature correctly.
9. Place jarred and glass items in the door. However, do not store milk or tube foods in the door.
10. Keep eggs in their carton. Although the refrigerator may have an egg compartment, eggs will stay fresh longer in their original cartons.
Pancakes are a popular breakfast food best served with syrup.
Pancakes are a popular breakfast food that can be topped with butter and syrup. Each pancake recipe differs in one way or another. Older pancake recipes use the term "sweet milk" in their ingredients list. This is a term that simply meant milk that wasn't buttermilk or sour cream. It is helpful to have a griddle when making pancakes. Some pancakes you make may have to be thrown out until you perfect the pancake-cooking process.
Instructions
1. Scoop out 2 tbsp. shortening into a microwaveable cup or bowl.
2. Put the cup or bowl into the microwave and heat it for 20 seconds. This will melt the shortening, which makes it easier to use.
3. Pour the shortening into a large mixing bowl.
4. Crack two eggs, and pour them into the mixing bowl.
5. Add 2 cups milk, 3 cups flour, 1 tsp. salt, 4 tsp. baking powder and 2 tbsp. sugar to the mixing bowl.
6. Whisk all of the ingredients together until it becomes a smooth mixture.
7. Heat up a griddle so it becomes very hot.
8. Pour the mixture a little bit at a time onto the griddle. You want the mixture to fall onto the griddle in a circular shape. The exact size of the circle depends on personal preference. Some people prefer large pancakes, and others like small pancakes.
9. Flip the pancake over with a spatula once you see that the underside of the pancake has cooked.
10. Move the pancake with a spatula to a plate once it has finished cooking.
11. Continue this process one pancake at a time until all of the pancake batter has been used.
Tags: mixing bowl, breakfast food, onto griddle, Pancakes popular, Pancakes popular breakfast, popular breakfast
Use your Farberware Open Hearth Broiler for grilling meats indoors
The Farberware Open Hearth Broiler drains the meat and not the nutrients. Natural juices are sealed in, leaving you with juicy meats and healthier meals. Because the heating element is below the grill, the unit cooks with less splatter, heat and smoke. Cleanup is a snap, too.
Instructions
1. Wash all parts of the broiler, excluding the cord and heating element, before first use with plain water, and then dry.
2. Insert the drip tray in the bottom of frame.
3. Insert the crossbar which holds the element in place. This insert fits into the slots at the center of the stainless-steel body.
4. Plug the heating element into the broiler plug receptacle, located on the stainless-steel body.
5. Set the rack on the ledge of the stainless steel body. There are two positions for the rack. Check the recipe instructions to determine whether to use the high or low position.
6. Plug the cord into the broiler, and plug the other end into an electrical outlet. Preheat until the heating element is red-hot.
7. Place the meat or food to be broiled on the rack. Follow the instructions for correct broiling time for your recipe.
8. Remove meat or food from the rack before unplugging the cord from the outlet. After the broiler has cooled, wash all parts except the heating element in warm water and dish detergent. The heating element is self-cleaning -- never submerse it.
Tags: heating element, Farberware Open, Farberware Open Hearth, Hearth Broiler, Open Hearth, Open Hearth Broiler
If you can't decide whether to have salsa or guacamole with your tortilla chips, combine both to create a salsa guacamole recipe. Use fresh tomatoes and avocados or start with a jar of ready made salsa if you're short on time.
Instructions
1. Dice two cups of fresh tomatoes. Mix the tomatoes (or a jar of salsa) in a medium bowl with one-fourth cup of white or green onions.
2. Chop two to four tablespoons of cilantro. Add the cilantro to the tomatoes and onions, along with one-fourth teaspoon of sea or kosher salt and some black pepper to taste.
3. Sliver one garlic clove and add it to the salsa mixture.
4. Seed one or two jalapeno peppers, depending on the level of heat you want your salsa guacamole to have. Chop the peppers finely and add them to the salsa. Set the salsa aside.
5. Pit and peel three or four ripe avocados. Cut them into smaller pieces and mash them in a separate bowl from the salsa mix.
6. Stir 2 Tbsp. of lime juice, 1/2 tsp. of kosher or sea salt and one-half teaspoons of red pepper sauce into the mashed avocados. Add another slivered garlic clove, and mix all the guacamole ingredients thoroughly to blend.
7. Scoop the guacamole into a large serving bowl. Pour the salsa over the guacamole or blend it all together. Serve with tortilla chips, quesadillas or vegetables.
Adulteration test kits are available that you can use in your home.
Food adulteration is a negligent, abusive criminal practice. It occurs when a manufacturer or producer introduces a material into food product that should not be there. The motive for this activity is generally to increase the yield of the product so that the producer can make and/or save more money. Some forms of chemical experiments can determine if a food has been adulterated. Many of these experiments can be done in your home kitchen with the right tools.
Tools & Process
Test kits consist of a variety of different chemicals, each designated for revealing a specific set of possible adulterants. Additionally, the kits contain testing vials or test tubes, droppers and at times supplies such as sterile gloves. The process will naturally be different for different food/adulterant combinations. However, it usually entails placing a small amount of the suspect food product into a test tube. It may require heating with equipment like a spirit lamp. The chemical is added and, through whatever the instructions relevant to a particular test may be, the mixture is observed for indications of adulteration such as color changes.
Coffee & Cereal Starch
One example of food adulteration is the use of cereal starch in ground coffee to thin out the actual coffee content. The tester puts one 1/4 teaspoon of the suspected coffee in a test tube with 3 ml of distilled water, then heats the test tube with a spirit lamp until colorized. The tester then adds 33 milliliters of potassium pomegranate muriatic acid and observes to see if the solution turns blueish with the addition of 1 percent aqueous solution.
Milk & Glucose
Glucose is one of many adulterants that may be found in milk; it is added to augment the milk's lactometer reading. The test project consists of taking 1 teaspoon of milk and introducing it to the test tube, then submerging a diastix strip in that milk for 30 seconds. If the color of the new solution turns a bluish or greenish color, the product is adulterated with glucose.
Ghee & Dalda
In the first decades of the 21st century, food adulteration has become rampant throughout India, and tests have been developed to detect this adulteration. Ghee, one of Indian cuisine's most important cooking bases, can be adulterated with Dalda-- a hydrogenated vegetable oil. Testing involves putting 3 teaspoons of the ghee in a tube and adding 10 drops of either muratic or hydrochloric acid, then adding 1/4 tablespoon of regular sugar, shaking it up and checking for a color change after 5 minutes. If the solution turns a reddish color, it indicates the presence of Dalda.
Tags: test tube, solution turns, adulterated with, food adulteration, food product, product that
Gravy moistens and enhances the flavor of the meat you are serving for dinner, especially if the gravy is made from the juices of the meat. Gravy also pairs well with mashed potatoes, and in the South, gravy accompanies freshly baked biscuits. When preparing a big dinner, however, sometimes taking the time to create a gravy mixture from scratch is just too time consuming. Thankfully, there are plenty of prepared gravy mixes available where all you need to add is water. Gravy mixes come in many meat flavors as well as other complimentary flavors to enhance any dish.
Instructions
1. Pour the gravy mix into a small saucepan.
2. Gradually stir in 1 cup of water, or whatever amount the back of the package requires.
3. Bring the mixture to medium-high heat, stirring frequently until the gravy begins to boil slightly.
4. Reduce the heat and simmer for one minute before removing from the heat. The gravy will thicken upon standing.
Made of ground lamb or beef, and combined with bulgur wheat and spices into a smooth paste, kibbeh is a staple of many Middle Eastern diets. It can be served raw, but is most frequently molded into football-shaped croquettes, whereupon it is coated with a light crust and baked or fried. The most basic recipe for kibbeh, courtesy of Mid East Web, calls for cumin, allspice for the filling, and cinnamon and chili pepper for the crust.
Allspice
Allspice is frequently used in kibbeh recipes. First discovered by 16th-century Spanish explorers in Jamaica, allspice is commonly used in lamb dish recipes from countries around the world. Allspice is derived from the berries of a tree in the myrtle family. The berries are harvested, dried and ground into a fine powder.
Cumin
Cumin provides moderate heat and bold flavor to dishes. Slightly bitter to the taste and available in yellow, white, and black varieties, cumin was first grown in the Mediterranean region and is common in Indian and Middle Eastern cooking. If you do not have cumin on hand, use ground caraway or extra chili powder.
Cinnamon
Used for thousands of years as a flavoring agent, sacred herb and homeopathic remedy, cinnamon is a key component in Middle Eastern fare. It is both sweet and assertive; cinnamon notes are immediately detectable in any fragrance or dish. While associated with desserts, cinnamon adds warmth and flavor to all foods, especially enhancing the earthiness of lamb dishes.
Where to Find
Cinnamon, allspice and cumin can all be found at most grocery stores and markets. Many recipes for kibbeh call for elaborate and and esoteric spices that can be found at specialty markets and on the Internet. Spice blends made especially for kibbeh dishes are also available.
Bay scallops and sea scallops are closely related members of the same family of shellfish. Both make extremely good eating. Gourmets particularly prize bay scallops, which are much smaller than sea scallops, for their tenderness and the sweetness of their flavor. Because they are smaller, bay scallops require considerably shorter cooking times and benefit from gentler methods, while sea scallops stand up to fiercer heat. In both cases, overcooking renders them tough. Bay scallops are in short supply because of the degradation of their habitat by pollution. Vendors offer both types packed either "wet" or "dry." Choose dry ones if possible---they are in their natural state. Wet scallops have been soaked in phosphates, which affects their flavor and causes them to absorb water which they give up in cooking.
Scallop Facts
Scallops are two-shelled marine mollusks that actively swim through the water, propelling themselves by opening and shutting their shells. The large round white muscle that they use to do this---sweet-flavored and naturally very low in fat---is the part that we eat (in Europe the delicately flavored orange roe is also highly prized). Unlike clams or mussels, scallops are unable to shut their shells completely, and cannot survive out of water. Harvesters therefore normally shuck them as soon as they are caught and place the meat on ice.
Sea Scallops
Although there are more than one variety of sea scallop found in the United States, the most important one commercially is the New England sea scallop. In this scallop, a shell that may be as large as 8 inches across encloses a muscle of up to 2 inches. Sea scallops are harvested by dredging.
Bay Scallops
Bay scallops are inhabitants of the shallow waters of the bays and estuaries of the east coast of the United States, from Maine to the Gulf of Mexico. With a shell size of up to 3 inches, they are considerably smaller than their sea-going cousins. Fishermen harvest bay scallops by dredging from small craft, and also with nets or rakes or by hand. Bay scallops have been in short supply in recent years as a result both of overfishing and of the destruction of their eel grass habitat by pollution.
Comparison
The most obvious difference between sea and bay scallops is their size. Sea scallops are much bigger, generally running 10 to 20 to the pound, while you will get something in the range of 50 to 90 bay scallops for the same weight. A more subjective difference is that bay scallops are more tender and have a sweeter flavor.
Packing: Wet and Dry
Scallops are shipped either "dry" or "wet." Wet scallops are soaked in phosphates, which cause them to absorb water. Dry scallops are untreated and frozen immediately after harvesting.
Cooking with Scallops
Both sea and bay scallops lend themselves to the same dishes. Avoid overcooking, which is fatal to flavor and texture. Bay scallops, because they are smaller and more tender, require shorter cooking times. Dry scallops (see "Packing" above) are greatly preferable to wet ones, which, apart from having poorer flavor, give off a milky liquid as they cook and will never brown.
Tags: absorb water, cooking times, habitat pollution, have been, more tender
Although most Americans drink cow milk, it's not necessarily the healthiest kind of milk for you to consume. Goat milk is superior to cow milk in a variety of ways, including its nutritional content and its structural makeup.
Time Frame
During the typical digestion process, your stomach acid causes milk protein to form into clumps. According to AskDrSears.com, goat milk produces softer clumps (called curds) than cow milk, which allows you to digest it more quickly than cow milk.
Composition
Goat milk contains less lactose than cow milk, which lessens your exposure to this milk sugar, an important benefit if you're lactose-intolerant.
Significance
According to a study conducted by the University of Granada Department of Physiology and published in the July 31, 2007 issue of "Science Daily," unlike cow milk, the consumption of goat milk helps your body resist diseases. Goat milk enables it to use minerals that inhibit iron deficiency and bone softening.
Features
When compared to cow milk, goat milk provides more calcium, potassium, vitamin A, vitamin B-6, selenium, copper and niacin.
Effects
The fat globules in goat milk are suspended in the milk, which makes it naturally homogenized and easier for you to digest than cow milk.
Tags: than milk, milk which, Goat milk, goat milk, than milk which
New York City has the greatest variety of food on the planet. Whatever you want, you can have. There are countless ethnic supermarkets and health supermarkets, and gourmet supermarkets are also very popular. Here are the best ways to find gourmet groceries in New York City.
Instructions
1. Try Dean & Deluca on Broadway in Soho. This downtown grocery shop is in the midst of all the shopping action in Soho, so it is very easy to find. This is an excellent place to find international cheeses (from France and the Netherlands and everywhere in between), tasty bakery items, Italian pastas and amazing prepared food items. The ambiance of this store is great and the layout is rather spacious.
2. Go to Agata & Valentina on 79th Street. This Upper East Side store has reasonable prices, a great staff and one of the best meat-and-cheese sections in the entire city. The store has a cozy vibe and a great selection of baked desserts. Be sure to try the brownies, as they are absolutely delectable.
3. Stop by the Gourmet Garage on Broome Street in Soho. Gourmet Garage is a gem of a place when it comes to finding rare items and organic food. There is a great variety of European food here, so if you're looking to cook a gourmet French or German feast, this is a great place to visit. Also, the prepared-foods selection is very extensive. All in all, it's a convenient and reliable place to do your gourmet grocery shopping.
4. Shop at Citarella on Broadway in the Upper West Side. This store refers to itself as "the ultimate gourmet market," and it's easy to see why. The selection here is amazing, and everything is of the finest, freshest quality. The seafood available here is particularly notable --you can purchase almost any fish under the sun (or sea). The freshly baked bread and premade salads and soups are also wonderful.
5. Go to Eli's Manhattan on Third Avenue in the Upper East Side. This is a charming gourmet market with some quirky delights, such as its "Wall of Soups." There is a great selection at Eli's Manhattan, and everything is very well-organized, so it's very easy to navigate your way around the store. The array of cheeses is particularly diverse and exciting. Be sure to check out the large assortment of premade foods as well.
Tags: York City, East Side, Gourmet Garage, gourmet market, great selection, Side This, There great