Today, you can purchase margarita mix that is quick and easy to blend with ice. There are even brands that are sold in buckets, frozen with no blending required. Nothing beats a margarita from scratch though. These slushy treats can be enjoyed year-round.
Instructions
1. Use a cut lime to moisten the edge of the glass. Rotate the glass in salt to rim the edge. This step can be skipped if you don't have rimming salt.
2. Blend together 3 ounces of Tequila, 1 ounce of orange liqueur (Triple Sec or Cointreau), 1 ounce of lime juice, and 3 cups of ice. The mixture should be slushy, with no chunks of ice. This recipe is enough for one large or two regular-sized glasses.
3. Consider adding fruit juice to the recipe for a twist on the original. Raspberry, strawberry, and peach are the most common juices added and should be used instead of the lime juice or, more commonly, in a 50-50 mixture with the lime juice.
4. Pour the mixture into the glass, taking care not to get the margarita on the edge so as to not ruin the rimming work.
5. Cut a lime into wedges and use one slice to garnish the edge of your blended margarita glass.
Propionic bacteria are a largely harmless class of bacteria that are often found in human skin. However, these bacteria can aggravate skin conditions such as acne. Members of the propionic bacteria class are also responsible for creating the holes in Swiss cheese. The holes are the byproduct of a process in which the bacteria oxidize lactic acid and release carbon dioxide.
Propionibacterium acnes
Propionibacterium acnes is a strain of bacteria that resides in human skin. This bacterium is considered relatively harmless; however, overgrowth of the bacteria can lead to acne. Propionibacterium acnes feeds on fatty acids within the pores of the skin. When too much of this bacterium is present, it secretes chemicals that break down pore walls. The breakdown causes a skin infection that leads to acne. This bacterium can be killed with antibiotics in the tetracycline group.
Propionibacterium shermanii
Propionibacterium shermanii is a strain of bacteria that can be used to create the holes in Swiss cheese. This bacterium reacts to lactose, producing propionic and acetic acids. As a byproduct of the chemical reactions between the bacterium and lactose, carbon dioxide is released. The carbon dioxide causes the cheese to bubble; the bubbles become holes as the cheese hardens. The propionic acid itself adds a sharp flavor to the cheese.
Propionibacterium freudenreichii
Propionibacterium freudenreichii is another bacteria used in the production of Swiss cheese. Unlike shermanii, this bacterium is found naturally in milk products and needn't be introduced by the cheesemaker during the fermentation process. The mechanism by which it contributes to the flavor and appearance of the Swiss cheese is similar to that of shermanii.
According to a French study performed in December 2008, propionibacterium freudenreichii kills colon cancer cells. Rats injected with this bacteria also appeared to generate antibodies to ward off these cells. This study was replicated in 2010 by Dutch scientists.
Nothing compares to the memory of eating strawberry jelly fresh from your grandmother's kitchen. In the age of travel, many families are no longer close enough to learn those priceless cooking techniques, and recipes get lost. If you are looking for the perfect strawberry jelly recipe, you've come to the right place. You should know that the art of making strawberry jelly isn't any easier than it was when your grandmother made it.
Preparation
Wash six cups of strawberries and remove the hulls. Slice them into quarters and place into a large pot. Pour in three cups of sugar and mix thoroughly. Bring the mixture to a slow boil and continue until the juice is clear. Next, stir in the juice of half a lemon and remove from the heat. Cover and let stand overnight.
The next morning, when you are ready to finish your jelly, sterilize your canning jars and lids for five minutes in boiling water. Let the jars sit in the water while you finish making your strawberry jelly.
Making the Jelly
Pour the mixture of strawberries, sugar and lemon juice into a clean pot. Heat over medium-high heat until it reaches a slow boil. Lower the heat, stirring constantly for five minutes, until the mixture is the consistency of preserves. Remove the jars from the water and fill them carefully, using a ladle, with the strawberry jelly mixture. Leave about one-fourth of an inch of room at the top of the jar, making sure not to overfill it. Place the lids on the jars, screwing them on tightly.
The Canning Process
Bring the water that the jars were in back to a boil. Place a canning rack in the pot. Using a canning lifter, with rubber grips on the ends for safely picking up and moving the jars, place them in the rack. It's imperative that the water cover the jars completely, or you may find yourself covered in dangerously hot, sticky jelly if the jars explode. Allow to boil for five minutes. Lift the entire rack with the canning jars from the water and set aside for half an hour. Press the center of the lid to see if it pops back. If it does not, your jars are safely sealed. Allow to set until they are cool enough to put in the pantry or refrigerator.
Tags: five minutes, strawberry jelly, canning jars, from water, jars from, jars from water
During the summer months, it's best to keep the oven off and keep things light and simple. Salads are perfect for summer side dishes and an easy and inexpensive one to make is the Top Ramen cabbage salad. This salad has the veggies you need as well as an added crunch and sweetness.
Instructions
1. Preheat your oven to 350 degrees.
2. Melt 1/3 cup of butter in a pan and then add 1 cup of slivered almonds, one package of Top Ramen noodles and 1 cup of sunflower seeds. Stir the mixture and then spread it on a baking sheet, placing it in the preheated oven. Turn ingredients often and check frequently to make sure the mixture does not burn. When the ingredients appear to be browned, remove from oven.
3. Shred one head of cabbage by hand into fine strips.
4. Combine the cabbage as well as the almonds, noodles and sunflower seed mixture in a bowl.
5. Mix the following ingredients in a separate bowl: 1 cup of vegetable oil, 3 tbsp. of white distilled vinegar, 1/2 cup of white sugar and the seasoning packet that comes with the Top Ramen noodles. Use a whisk to make sure the combination of the ingredients is smooth.
6. Pour the liquid mixture over the dry mixture and toss together.
Barbecue sauce is a classic American condiment that can be slathered on meats or served as a dipping sauce. It typically has a tomato base that can be spiced up or sweetened. Barbecue sauce can be found in bottles at the grocery store or in packages at fast food restaurants, but it's also easy to whip up your own customized batch at home.
Southern
Southern-style barbecue sauce is one of the most commonly served types of sauce and what many people may consider classic. This basic barbecue sauce consists of a tomato base with added sweetness from molasses. Saute chopped onions and garlic in two tablespoons of oil until they're softened (or use dried onion and garlic powders) to give the sauce a flavorful base. Add a small can (about six ounces) of tomato paste and a large can (28 ounces) of tomato sauce to the onions and garlic. Stir in one to four cups of molasses. You can also use one cup of ketchup in place of the tomato paste and sauce for an extra sweet sauce. Stir the barbecue sauce and add in one to two cups of water if it's too thick. Heat the sauce on the stove over low heat for about two hours.
Northern
Northern-style barbecue sauce is much tangier than the sweet, Southern variety. It has a tomato base but gets the majority of its flavor from vinegar instead of molasses, making it a good choice for those who don't like sweet sauce. Saute chopped onions and garlic in oil, then stir in one cup of ketchup and one to two cups of vinegar (such as apple cider or balsamic). Taste the sauce and add three tablespoons of brown sugar if it's too tangy for your liking. Simmer the sauce over low heat for two hours or until it's thick and smooth. Season it with salt and pepper. If you want to further enhance the flavor, add another splash of vinegar.
Storage
You can make large batches of barbecue sauce ahead of time and store them so you'll always have a homemade batch on hand without spending hours at the stove. After you make a batch of barbecue sauce, allow it to cool to room temperature before storing. If it's too hot, it won't store properly because it will have excess moisture from the steam. Once the sauce is cool, transfer it to an airtight storage container. If you keep it in the refrigerator, use it within one week for the best results. You can also freeze the sauce by pouring it into a freezer bag and laying it flat in the freezer. The flat position will freeze it into a thin sheet that will save space and be more likely to thaw evenly. Thaw frozen barbecue sauce in the refrigerator, then whisk before using. Use it cold or warm it through in a saucepan over low heat.
Application
Homemade BBQ sauce can be served as a condiment or dipping sauce. If you want to brush it onto meat to serve as a glaze, wait until the meat is mostly cooked through (about 10 to 15 minutes shy of being done) before brushing the meat with a thin layer of sauce. If you douse the meat with sauce too soon, the sauce could burn before the meat finishes cooking.
Before you go and pick up another jar of your favorite trail mix, ask yourself why are you going to spend that money when you can easily make your own at home for a fraction of the cost. Trail mix is a tasty, healthy snack for kids and adults alike, containing mostly nuts and other complementary ingredients. This snack is ideal for hikers and those who spend a lot of time outdoors because it's portable and provides essential nutrients. Making trail mix at home allows you to decide exactly what you want to go into it.
Instructions
1. Pour 3 cups of your favorite nuts into a bowl or use a blend of nuts. You can choose peanuts, almonds, walnuts, pecans, cashews or any other nut you prefer. Salted nuts are best for hikers because it helps the body replace the salt lost through perspiration.
2. Add in 2 cups of raisins. Select the more common dark raisins or choose light raisins if you prefer the taste. You can also add 1 cup of each to the bowl.
3. Add in 1 cup of M&M's. While they do not add any nutritional value, they do provide a little extra sweetness and a small indulgence for chocolate lovers. They also add a pop of color to an otherwise brown and beige nut mix.
4. Mix the ingredients together, then pour into a jar or a resealable plastic bag.
Zucchini is one of the most popular squashes, dating back to 5000 B.C. in Mexico. They are an excellent source of vitamin C, vitamin A and potassium. A high water content and few calories make it a prime health food. There are many ways to prepare and cook zucchini. It is very popular in Asian and Italian cuisines.
Instructions
Grilled Zucchini
1. Light BBQ grill and prepare coals for cooking. Slice zucchini in strips lengthwise, approximately 1/4 inch thick. Place strips on a plate. Melt 1/2 cups of butter and pour into small bowl.
2. Finely chop 1/4 cup of fresh garlic and place in a small bowl. Pour 1/4 cup of grated parmesan cheese in a separate small bowl. Gather the zucchini and the three small bowls and head out to the BBQ grill.
3. Baste each side of zucchini slices in melted butter and place evenly on the grill. Sprinkle garlic and parmesan cheese on top of each slice. Cook zucchini on each side for approximately five minutes or until each side has nice grill marks and has softened.
Zucchini Bread
4. Preheat oven to 350 degrees. Mix 3 1/4 cup of flour, 1 1/2 teaspoon of salt, 1 teaspoon nutmeg, 2 teaspoons baking soda, 1 teaspoon cinnamon and 3 cups of sugar in a large mixing bowl.
5. Mix 1 cup vegetable oil, 4 eggs, 1/3 cup water, 2 cups of grated zucchini and 1 teaspoon of lemon juice in a separate medium size mixing bowl.
6. Fold the wet ingredients into the large mixing bowl with the dry ingredients until well blended. Coat 2 deep loaf pans with non-stick spray. Bake for 1 hour or until cooked. You can insert a toothpick into the center of the cake. If the toothpick comes out clean with fluffy cake, it is done, if not then cook a little longer.
Baked Chicken and Zucchini
7. Mix 1 egg and 1 tablespoon of milk together in a shallow bowl. Spread 1 cup of Italian-Seasoned breadcrumbs on a plate. Dip four boneless, skinless chicken breasts in the egg mixture one at a time. Now coat each side of the chicken breast in the breadcrumbs. Make sure to flip chicken breast over several times to coat well.
8. Pour 2 tablespoons of olive oil in a medium frying pan and cook chicken 2-3 minutes on each side or until golden brown. Remove chicken and set aside. Slice zucchini width-wise, making half dollar sized pieces. Saute zucchini in remaining olive oil in frying pan. Zucchini does not need to be completely cooked.
9. Place zucchini inside medium sized, square baking dish. Sprinkle 1/4 cup of breadcrumbs on top. Place several sliced tomatoes and 2/3 cup of grated Mozzarella cheese over the zucchini. Top with the chicken breasts. Cover dish with foil and bake at 400 degrees for 30 minutes.
Asian-Style Zucchini
10. Slice one large zucchini halved lengthwise and cut into 1 inch slices. Place a medium size saucepan on low heat and melt 1 1/2 teaspoons of butter inside.
11. Stir zucchini into saucepan and cook until softened and lightly brown. Pour in 2 tablespoons of soy sauce and 2 tablespoons of sesame seed. Add garlic, salt and pepper to taste. Cook until zucchini is well seasoned and tender.
12. Remove zucchini from heat and serve over a side of rice or noodles. You may add cooked chicken to serve as a main dish.
Tags: each side, mixing bowl, small bowl, chicken breast, chicken breasts, large mixing, large mixing bowl
Brown beans are a cost-effective staple with plenty of protein.
When cooking brown beans, the longer they stay on the heat and cook, the softer they become. If the beans become soft enough, you can use that to your advantage to help thicken the liquid into a soup consistency. If you don't want to cook the beans any longer, and the liquid doesn't seem as thick as you would like, you can add a kitchen staple to the mixture to remedy the situation.
Instructions
Mashing Method
1. Place the bottom of your spoon up against three or four of the softened, cooked brown beans in the pot while it's still on the heat.
2. Mash the beans with the bottom of the spoon against the side of the pot.
3. Stir the mashed beans into the rest of the mixture in the pot to thicken the liquid.
4. Repeat Steps 1 to 3 two or three times to gain the consistency you desire.
Adding Cornstarch
5. Pour 2 tbsp. of cold water into a small container and add 1 tbsp. of cornstarch. Stir the cornstarch and water to mix until smooth.
6. Dip a ladle of hot bean juice out of the pot full of brown beans and pour it into a bowl. Measure 2 tbsp. of juice and pour it into the the cornstarch and water mixture. Stir to mix well.
7. Add the water, cornstarch and bean juice mixture to the pot, gradually, while stirring constantly, until you notice that the bean juice has formed a thick soup.
Tags: bean juice, beans longer, brown beans, cornstarch water, pour into, spoon against
To preserve an eggshell, the contents must be removed first.
Working with eggshells and preserving them requires emptying the contents without damaging the shell itself. The eggshells require cleaning and treating with heat to prevent rot or decay. Besides strengthening and preserving the outer shell and cleaning the inner shell out, filling the interior again with another substance makes the eggshell less fragile and easier to manipulate without cracking.
Instructions
1. Poke a small hole into the center of the large bottom part of an egg with a sewing needle. Insert the needle a few times to enlarge the hole to about half the diameter of a pencil eraser.
2. Fill a syringe with air by pulling the plunger back slowly. Insert the syringe needle into the hole in the bottom of the egg. Push the plunger into the syringe to force air into the shell and the egg's content out of the hole and into a bowl.
3. Remove the syringe needle and pull back on the plunger again to refill it with air. Place the needle back into the egg and continue to push the contents out until nothing is left to come out of the egg.
4. Fill the syringe with cold water and insert the syringe back into the shell again to fill it completely with the water. Cover the egg hole with your finger and gently shake the egg to help dislodge any remaining egg content. Force the water back out of the egg with the syringe air just as done before. Repeat this step an additional two times.
5. Heat an oven to 200 degrees Fahrenheit and place the egg, lying on a cookie sheet, in the oven for 15 minutes. This will dry out the inside of the egg completely, and help harden it slightly. Remove the shell and let it cool for about 10 minutes before touching it.
6. Melt one cup of beeswax in a microwave or saucepan on a medium high heat. Allow the beeswax to liquefy slowly, but not come to a boil, by stirring it occasionally. Adjust the heat as necessary or remove the wax from heat to control the melting speed.
7. Dip the syringe needle into the warm wax and pull back on the plunger. Fill the inside of the egg with the beeswax. Fill the syringe as many times as necessary to get the entire egg full.
8. Place the egg, hole side up, in an empty egg carton and let it cool completely. Within four hours the wax will harden enough to move the egg.
Tags: Fill syringe, syringe needle, back into, back plunger, Fill syringe with
Commemorating a job well done or a festive occasion in the office? Perhaps you're throwing a large party, or making a New Year's toast under the stars. Sometimes life calls for plastic. Plastic stemware allows you the luxury of champagne in a way that is economical, stress-free, and even eco-friendly. Done right, a plastic-glassed champagne toast is both tasty and tasteful.
Instructions
Use Plastic Glasses for a Champagne Toast
1. You can find plastic champagne glasses at many party stores, liquor stores, large pharmacies and superstores. However, some of the best deals are online. For a sturdy glass, go for a one-piece. These do not require assembly and, unlike many glasses with a separate cup and stem, won't fall apart mid-toast.
There are several appropriate types of glasses for serving champagne. The most common is the tall and narrow champagne flute. A glass with a narrow rim, like a flute or a tulip glass, will reduce the contact of CO2 with the air, helping bubbles survive longer than they do in the shallow, bowl-shaped coupe.This flute's shape both retains champagne's effervescence and enhances the visual effect of bubbles rising to the top of the glass. Also esthetically pleasing is the trumpet flute, which is shaped like a "V" with a particularly narrow bottom and slightly wider top than the champagne flute. Many high-quality champagne flutes have a tulip shape, and the term "tulip glass" is sometimes used interchangeably with "champagne flute," but there is a difference: Tulip glasses are tall like a flute, but have a wider body near the middle of the bowl for swirling and developing aromatics, and narrow in at the lip.
2. Chill your champagne. Wine expert Chris Kissak, known online as "The Winedoctor," recommends serving high-quality champagne at 46 to 50 degrees Fahrenheit and serving lower-quality and/or sweeter champagne at 39 to 46 degrees Fahrenheit. Depending on the temperature of your refrigerator, it may take between one to three hours to chill. If you are using an ice bucket, fill the bucket with equal parts ice and water, and let the champagne sit for 20 to 30 minutes before serving. Even if you choose to chill your champagne in a refrigerator, an ice bucket is a useful, decorative way to keep bottles chilled as you sip.
3. When opening the bottle, have your glasses lined up beside you. Remove the foil from the top of the bottle. Hold the bottle away from you at a 45-degree angle. Slowly untwist the wire cage. Using a dishtowel as a precaution, hold the neck of the bottle with one hand, with your thumb on the cork. Slowly turn the bottle counterclockwise. As you carefully remove the cork, you should hear a soft "hiss" rather than a exploding "pop."
4. Holding the glass by the stem so you don't warm it up, fill the first glass about halfway and wait for the bubbles to subside. Fill each glass three-quarters full, pouring down the side to reduce the head. Give your wrist a slight twist at the end of each pour to minimize spills.
5. Raise your glass, make a toast, lightly touch your neighbors glass with a delicate plastic "clink," and drink!
Macaroni and potato salads typically include cooked pasta and a mayonnaise based dressing. Hawaiian macaroni salads combine other ingredients such as boiled eggs, carrots and peas to create a colorful dish. The addition of Italian dressing gives the salad a tangy flavor. Once you chill the salad in the refrigerator, serve it as a side dish or enjoy the salad by itself to indulge in the savory flavors.
Instructions
1. Peel five large potatoes. Rinse the potatoes under cool running water. Place them into a cooking pot and cover the potatoes with water.
2. Boil the potatoes for 20 minutes or until they are tender. Drain the potatoes and place them in the refrigerator to chill. Cutting the potatoes while they are warm will cause them to fall apart.
3. Prepare 1 cup of shell macaroni according to the package directions. Rinse the macaroni under cool water and allow it to cool. Drain the macaroni to remove all the excess water.
4. Combine 1 1/4 cup of mayonnaise, 1/2 cup Italian dressing, 2 tbsp. pickle juice and 1 tbsp. of mustard into a separate bowl.
5. Cut the potatoes into small 1 inch cubes. Combine the potatoes with the prepared macaroni. Add 1 cup of lightly cooked peas, three chopped boiled eggs, two shredded carrots, two chopped celery stalks and two chopped green onions.
6. Combine the potato mixture with the dressing. Chill the salad in the refrigerator for 20 minutes and serve. Season the salad with salt or pepper if you desire.
Tags: boiled eggs, Italian dressing, potatoes with, salad refrigerator, under cool
Preparing vegan fish and chips can be a tasty and healthy alternative to the more carnivorous counterpart. For the ultimate healthy alternative, bake your fish and chips instead of frying them.
Instructions
Fish
1. Make sure you purchase firm tofu, not the silken kind. If you are preparing days ahead, it is a good idea to freeze the tofu the night before then thaw the tofu. This will make the tofu more firm, but is not necessary.
2. Drain the tofu and place it between two cutting boards, cook books, or similar flat and minimally heavy surfaces for 1 hour. This step will remove the excess moisture and allow the tofu to absorb the malt better.
3. After an hour, place the tofu in a bowl of malt vinegar. The malt vinegar should cover the tofu. Allow the tofu to marinade in the refrigerator overnight for optimal taste, but if you do not want to wait that long, then at least let it marinade for an hour.
4. When you are ready to make the batter, mix the flour, paprika, salt, pepper together. Whisk together your dry ingredients before adding one can of beer. Mix the liquid in slowly.
5. Put batter into the refrigerator until you are ready to use it.
6. Pre-heat your oven to 400 degrees F or heat the oil on your stove at medium high.
7. Take the tofu out of the refrigerator. Remove it from the marinade bowl and pat it dry using paper towels before cutting into fish length sticks.
8. Dip the tofu slices into the batter and coat them before placing them into the hot oil on the stove. If you are baking instead of frying, line a cookie sheet with parchment paper before laying the batter-dipped tofu onto the sheet. For extra crunch, sprinkle olive oil on top of the tofu once they are on the cookie sheet.
9. Bake for 15 minutes then turn the tofu over and bake for an additional 15 minutes.
Chips
10. The healthiest way to prepare chips are to make them from fresh Russet potatoes. Simply peel the potatoes and chop them into length-wise strips.
11. Pour 3 L vegetable oil into a deep frying pan. Pre-heat to 350 degrees F.
12. Place each strip into the oil once it has reached 350 degrees F. Cook until crispy and golden-brown.
Tartar Sauce
13. Place 1 cup vegan mayonnaise, 2 Tbsp dill pickle, 2 TBsp fresh lime juice, 1 Tbsp lemon vodka, 1 Tbsp wasabi, 1/2 tsp lemon zest in a medium-sized bowl.
Sangria is typically made by steeping cut fruit and wine.
Sangria is a concoction made by combining red wine with a fruit and fruit juices, brandy, soda water and spices, including cinnamon sticks. Once the flavors have had a chance to blend, it is traditionally served with ice cubes and fresh fruit garnishes. Spiced wine dates back to ancient times in Europe, when water was often contaminated. Wine and wine punches were much safer to drink because their alcohol content killed most bacteria. As a result, wine was consumed daily by everyone, from children to their grandparents.
Roman Empire
Historians have traced wine as far back as 6000 B.C. When the Roman Empire swept throughout Europe in 200 B.C., it introduced grapes and wine-making customs to the rest of the continent. Spain quickly became home to vineyards and wine production, and a shipping trade evolved to supply popular Spanish varietals to the Romans. Early on, people in Spain began calling any red wine "sangria"-- derived from the Latin term for blood.
The European Continent
In Europe during the Middle Ages, wine was called grog or hippocras, and it was common to add spices to red wine. During the 1700s and 1800s, the English were fond of Claret Cup, a wine punch made with red wine, brandy and spices. If a Claret Cup sounds familiar, it could be because it was the drink of choice for Jane Austen's heroines.
Spain
Sangria, as we know it today, hails from Spain. Historians speculate that adding cut fruit to wine probably first happened in southern Spain's Andalusia. The region offers an excellent climate for citrus fruits, but not for red grapes. The theory is locals added cut fruit to inferior wine and let it steep for a few days. Because the wine was improved, Spaniards started to add spices, sugar, brandy and cinnamon. Sangria was popularized in the United States at the 1964 World's Fair in New York.
A martini is a predinner alcoholic drink traditionally served in a special cocktail glass. A triangular top with a tall stem is the preferred style, commonly called the martini glass. Countless martini recipes have spun off the original. Some are considered mainstream, while others are only for the adventurous palate. A popular variation of the martini is the dirty martini. Although they have their differences, which is "better" is a matter of personal taste.
The Basics
The most common recipe for the martini is 2 1/2 oz. gin to 1/2 oz. dry vermouth. Shake the drink with ice, and strain it into a glass. Garnish with either a twist of lemon rind or an olive on a toothpick. Adding 2 tbsp. olive juice makes it a dirty martini, which is garnished with two olives with or without a toothpick and no lemon. Glasses for both recipes are optionally chilled before being filled.
History
Although the history of the martini is somewhat cloudy, the first named published recipe for it appears in the 1888 "New and Improved Illustrated Bartending Manual." Gin is a derivative of the juniper berry and was created in 1650 by Dr. Francis de la Boe Sylvius. Vodka is made from grain, and its historical origins are fuzzy. The martini's popularity skyrocketed after British Agent 007, James Bond, ordered a martini in the hit movie "Dr. No." The dirty martini mysteriously appeared on the American bar scene sometime later, but its true origin is unknown.
Variations
Although some purists insist the only way to drink a proper martini is with gin, vodka is frequently substituted for gin in recipes or simply added as an extra ingredient. The drink without gin is properly called a vodka martini or dirty vodka martini, but quite frequently "vodka" is dropped from the name, particularly when other items are added to the drink. Some variations include the chocolate martini and apple martini.
Features
Different types of stuffed green olives are acceptable as garnishes in martinis and dirty martinis. Although olives are traditionally stuffed with pimentos, cocktail olive garnishes may be stuffed with hot peppers, cocktail onions, blue cheese or garlic instead. Using olive brine from these varieties for dirty martinis is not called for in recipes, however, because the olive juice is usually very salty and ruins the taste of the drink itself.
Effects
One of the advantages to making dirty martinis is not wasting the olive brine in the jar that comes with the olives. However, after you have made several dirty martinis, the brine will be gone, and the olives will sit in a dry jar without preservative. They will not last long this way. One alternative is to buy commercially packaged olive brine, juice without the olives. Another option is to combine olives into one jar with just enough brine to cover them, using another jar for juice only.
Tags: dirty martinis, dirty martini, olive brine, Martini Dirty Martini, olive juice
This guide explains make delicious vegetarian fish. These vegetarian tofu cakes are spiced with Old Bay to make a mock fish patty. Serve with a tartar sauce or a cocktail sauce.
Instructions
Make Vegetarian Fish
1. Sautee the onions and carrots in olive oil until soft. This usually t akes about 3 to 5 minutes. Add garlic and cook for one more minute. Allow to cool.
2. Add the tofu, cornstarch, nutritional yeast, wine, one teaspoon of salt, pepper and lime. Stir well. Chill for at least 30 minutes.
3. In a medium sized bowl, combine the breadcrumbs, Old Bay seasoning and 1 teaspoon salt. Pour the soy milk into a separate shallow bowl.
4. Using about 1/4 cup of the tofu mixture at a time, form small patties. Gently coat the patties with flour, then dip in soy milk. Next, coat well with the seasoned breadcrumbs. Chill for at least 30 minutes.
5. Sautee tofu patties in a thin layer of oil until golden brown on each side. Serve with a tartar sauce or cocktail sauce.
Tags: Chill least, Chill least minutes, cocktail sauce, least minutes, Make Vegetarian, Make Vegetarian Fish
Hazelnuts are no longer a challenge to use in everyday baking.
Hazelnuts are found in a wide variety of confectionary recipes for cakes, cookies and biscotti, yet their popularity comes with a price: They are incredibly difficult to peel. But this annoying inconvenience shouldn't prevent chefs from enjoying the unique flavors of this nut in their creations. All that's required is some time in the oven to break the meaty insides of the hazelnut from its thick, fibrous inner skin.
Instructions
1. Crack the hazelnuts from their shells with a nutcracker. Using a hammer is a good substitute as well. Remove the nuts from the shells.
2. Preheat the oven to 350 degrees F.
3. Place the nuts on a baking sheet, and stick them in the oven for 15 to 20 minutes. This will begin the process of toasting the nuts. They will swell inside the inner skin, which does not expand with the nuts. This will force the skins to crack open. When the nuts are ready to come out, they will start to turn golden brown.
4. Remove the nuts from the oven, and set them aside for about a half hour. This will allow the nut meats to retract their size, and their oils will cool so as to release the skin entirely.
5. Rub the nut meats together to shed their skins. Wrap them in a towel or rag, and scrape them against each other. The skins will scale and leaf off, and the meaty insides will be ready for use.
Tags: This will, inner skin, meaty insides, nuts from, Remove nuts, Remove nuts from
Butternut squash can be prepared a variety of ways. Most commonly the squash is cut into cubes and roasted. If you have ever attempted to cut into a butternut squash, you are aware this is a difficult task due to the density of the vegetable and the thickness of its skin.
Instructions
1. Cut off both the bottom and top ends of the squash. According to directions on Simply Recipes, about 1/4 inch should be cut from both sides. This is done in part to cut of the stem and the non-edible bottom of the squash as well as to create stability for the next round of cutting.
2. Hold the squash in your weaker hand and peel the skin of the squash off with the vegetable peeler. Peel from the neck of the squash to the bottom. The skin of the squash is typically lighter in color than the inside of the squash. The more skin you can remove, the easier it will be to cut the squash.
3. Slice the peeled squash in half from top to bottom. This is easiest to do when the squash is sitting on its flat bottom.
4. Spoon out the seeds and the pulp from the lower cavity of the squash from both halves. After scraping the squash, the area filled with seeds should appear clean and smooth.
5. Lay both halves of squash so that the cut side is facing down. Cut each in half from left to right. You should end up with four pieces, the top two halves and the bottom two halves.
6. Take each quarter and slice from top to bottom 1-inch wide pieces. These pieces can be sliced again to make smaller cubes. The size of the cubes you end up with depends on your preference. The smaller the cubes, the faster they cook.
Tags: both halves, Butternut Squash, from both, from bottom, half from, skin squash
Renting a keg can save the cleanup and expense of purchasing many bottles and cans of beer seperately. This guide explains the keg rental process.
Instructions
1. Decide how many people you are serving and how much beer you will need. A true keg is a thirty-one gallon barrel. The majority of kegs that most people see are half kegs which hold fifteen and a half gallons. A half keg provides one hundred sixty-four twelve ounce servings of beer.
2. Decide where to rent your keg from. Check with the local places that sell beer and alcohol as well as reviewing options online or recommendations from friends.
3. Know that the general process is that you will purchase the beer inside the keg while renting the keg and tap itself. The fee for the keg is generally around $50 and the tap averages $5 to $10.
4. Place your keg in an area where spillage will not be a problem. A good place is inside of a garbage can or large bucket, as this also allows you to pack ice both around and on top of the keg to keep the beer cold.
5. Rest the keg. After transportation, it's a good idea to let the keg itself settle for a bit. A good rule to follow is 30 to 45 minutes.
6. Remove and discard the plastic cover from the opening. Carefully insert the tap in and twist with the lever facing up. Remember, the lever must face upwards. Push the lever down. You don't have to pump the lever at first because there is already pressure. The first one or two cups filled from your keg will usually be mostly foam, so have a few cups on hand after setup to get this final step out of the way.
For a heart healthy diet, incorporating yogurt, walnuts and fruit into a meal plan will lower cholesterol levels, improve bone strength and provide daily essential vitamins and minerals. Making simple changes in the diet may improve overall health and lower the risk for heart disease.
Yogurt
Yogurt is a good diet choice for a variety of reasons. It contains live cultures for better digestion, high-quality protein and calcium, is low in fat and sodium, and may be substituted for high fat products such as mayonnaise or sour cream to lower calories without compromising taste.
Yogurt also contains plant sterols that lower cholesterol. Two servings of yogurt each day should be included in a heart healthy diet, and in four weeks levels of LDL cholesterol, which can damage the heart, may be reduced by as much as 6 percent. Aside from improving the heart condition through a yogurt, walnut and fruit diet, calcium found in yogurt also helps to strengthen bones and provides valuable minerals, vitamins and nutrients essential for healthy living.
Walnuts
Add one ounce of walnuts to the daily diet to improve heart function. Walnuts have been shown to reduce levels of bad cholesterol, and control the risks of inflammation and heart disease.
Walnuts are high in omega-3 fatty acids, especially with phytosterols and alpha linoleic acid. Omega-3s are important because they lower triglyceride levels and prevent buildup of plaque on the arteries through the increase of healthy cholesterol, or HDL. Walnuts are the best choice of nut for heart health, since they contain 2.5 grams of omega-3 fatty acid in one ounce serving sizes.
In addition to fatty acids, walnuts are also a good source of fiber, vitamins and minerals.
Fruit
Fruit is filled with fiber, antioxidants, vitamins and minerals. Although a substantial amount of fruits and vegetables should be incorporated into every meal, doing a yogurt, walnut and fruit diet for a few days will clean out the digestive system while still providing heart healthy ingredients, fiber and nutrients into the body.
For three days, eat fruit throughout the day and yogurt at each meal. The live cultures within the yogurt will help to regulate digestion and supply healthy bacteria into the stomach and intestinal tract. Fruit is filled with fiber, helping to keep you full and reducing the chances of becoming constipated. Walnuts are heart healthy, so eating a one-ounce serving each day will provide the necessary fat and omega-3 fatty acids.
This diet is especially good for you, since it contains free-radical fighting antioxidants, important for keeping skin and organs nourished.
Traditional chili contains chili peppers, garlic, onions, and cumin and ground beef.
Chili is a hearty dish that mixes meats, beans, vegetables, herbs and spices into a rich stew. Chili recipes vary immensely depending on geographical region and personal tastes. It is typically based around beef, but often contains sausage, turkey or chicken. Vegetarian chili may contain a wide variety of vegetables or tofu as a meat substitute. To prepare the best chili, tailor the recipe to your tastes by adding your favorite meats, vegetables and spices.
Instructions
1. Crumble the ground chuck and sausage in a large pot until thoroughly browned, then drain the excess grease.
2. Add chili beans, spicy chili beans, diced tomatoes, tomato paste, onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer into pan and mix well. Then season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar.
3. Stir the chili thoroughly, cover and let it simmer over low heat for at least 2 hours. Check on and stir the chili every 30 minutes.
4. Add salt and other spices to taste. Remove from heat and serve.
5. Add cheddar cheese on top for a more rich chili.
Don't just slop sour cream on the top and be done with it.
Delicious on its own with a variety of dishes like nachos or baked potatoes, sour cream takes on an added dimension when combined with choice ingredients to complement a range of sauces and dips. Most are easy to prepare; some require more astute kitchen skills. You be the judge of the final product.
Meat Sauces
Sour cream makes an apt addition to a variety of sauces you can add to meat dishes. Mix 3/4 cup of sour cream, 2 tbsp. of horseradish, 1 tbsp. of balsamic vinegar and 1/2 tsp. of sugar for a palate-pleasing dipping sauce for peppercorn rib eye. Or cook mushrooms until tender over medium heat in 2 tbsp. of butter, then stir in a 10 1/2 oz. can of cream of chicken soup, 1/2 cup of chicken broth and 1 cup of sour cream. Pour this over seared pork and bake it for an hour for a creamy, protein-packed feast.
Exotic Alternative
It's a common sight: sour cream heaped onto a plate of chips, nacho cheese and other ingredients. But it doesn't have to be plain sour cream, and you don't have to buy it in a tub. According to Sailu's Kitchen, specializing in Indian cuisine, sour cream can be made from scratch then amped up with the addition of tasty herbs. Mix 1 cup of Amul cream or malai (traditional sour cream alternatives) with about 5 tbsp. of lime juice, 1 tbsp. of dried parsley, 1/2 tbsp. of red chili flakes and 1 tbsp. of fresh chopped parsley for a homespun version of sour cream with an Indian flair.
Other Dips
Cheese sauce for vegetables or baked potatoes can be made to soar with the addition of sour cream. For instance, blend about 12 oz. of cheddar with 10 oz. of sour cream, 6 oz. of butter, 2 tbsp. of chopped green onions and salt to taste to spruce up an ordinary side dish. Substitute the type of cheese you use to experiment with different flavors. Add a touch of white wine for a delectable fondue.
Desserts
Sour cream is often used to spruce up dessert dishes. For instance, you can beat 8 oz. of sour cream with 3 tbsp. of sugar until fully blended, then add 2 tbsp. of lemon juice until that's blended fully. This cream sauce can be poured over baked fruits like peaches, pears or apples or used to top a tort or slice of lemon meringue pie. Sour cream can also form the foundation for a complex pound cake prepared for a party or some private time with yourself.
Who doesn’t love popcorn? It’s great with a movie and low in calories. It’s also a great source of fiber. If you have a microwave, it’s even easy to prepare. Step away from the microwave for one second though and your popcorn is toast. Soon you’ll be choking from the fumes and tossing out burnt popcorn. Days later, your microwave will still stink. How do you remove the smell of burnt popcorn from the microwave?
Instructions
1. Open windows to vent the area. It’s important to open windows as soon as possible. If you don’t open the windows quick enough, the smell will seep into your kitchen curtains and rugs. If possible, you may also want to place a fan in a window to help draw air out of the room.
2. Let microwave vent. It may be tempting to leave the microwave closed and let the smell linger in the appliance. Sooner or later, you’re going to have to open the microwave. It’s better to do it right away and let the burnt smell out of the microwave and into the fresh air outside.
3. Discard the popcorn in an outdoor trash bin. If the popcorn remains in the house, you may think the burnt smell is still coming from the microwave. Tossing the burnt popcorn into an indoor trash bin will also give the smell a chance to seep into other rooms.
4. Heat water and lemon juice mixture in microwave. Mix ¼ cup of water with the juice from one lemon in a microwave-safe bowl. Place the bowl in the microwave and heat it for 1 to 1 ½ minutes. Leave the mixture in the microwave until the mixture is only slightly warm. This ensures that the steam loosens any food stuck to the microwave.
5. Clean microwave thoroughly. Food particles in the microwave can hold onto the burnt popcorn smell. Take a few minutes to thoroughly clean the microwave. This ensures that the microwave is free of any odors. Also be sure to wash the turntable.
Tags: burnt popcorn, from microwave, burnt smell, ensures that, mixture microwave, open windows, seep into
These homestyle pancakes use buttermilk to lend a rich, buttery flavor.
A traditional breakfast food often served with maple syrup, pancakes were once known as hearth cakes and are eaten around the world, varying in shape and consistency from country to country. Fluffy and buttery, old-fashioned traditional American pancakes use buttermilk rather than plain milk to produce a light cake with a savory flavor. Quick and exceptionally easy to make, these pancakes can be baked in minutes and add a hearty, homestyle touch to any breakfast.
Instructions
1. Beat the eggs in a large bowl using a fork or wire whisk. Set the bowl aside.
2. Mix together the milk and baking soda in the smaller bowl. Add this mixture to the eggs and blend well.
3. Combine the remaining dry ingredients in the medium bowl. Add this mixture to the egg mixture along with the oil or butter and blend well.
4. Place the griddle or skillet on a burner over medium heat. Apply nonstick cooking spray to the surface of the pan if needed. Pour small pools of the the batter onto the heated skillet and allow the cakes to bake.
5. Allow the cakes to bake one each side for about two minutes, allowing bubbles to rise through the batter. Refrain from flipping the pancake more than once as this will serve to flatten the pancake, making it dense and heavy.
This luscious cheesecake can be prepared up to two days ahead of time and stored in the refrigerator. Although it's a great alternative for Thanksgiving dessert, it can certainly be enjoyed anytime. Serves 12.
Instructions
1. Place a rack in the center of the oven and preheat to 350 degrees F.
2. Butter a 9 1/2-inch springform pan.
3. Wrap the outside bottom part of the pan with aluminum foil.
4. Mix the cracker crumbs, 1/4 c. of the sugar and the melted butter in a small bowl.
5. Press the mixture into the bottom of the springform pan and about 1 inch up the sides of the pan.
6. Bake crust for 10 minutes and set aside.
7. Combine the cranberries, 2 c. water and 1/2 c. of the sugar in a large saucepan and bring to a boil over medium-high heat, stirring occasionally.
8. Reduce heat to medium-low and cook until thick and reduced to 2 cups. (The cranberries will "pop" and split open.)
9. Put cranberry mixture in a bowl and cool completely. Stir often as it cools.
10. Beat the cream cheese until smooth, about 1 minute, in a large bowl.
11. Add the remaining 3/4 c. plus 2 tbsp. sugar and beat another minute. Scrape down the sides of the bowl as you beat the mixture.
12. Beat in the eggs one at a time.
13. Beat in 1 1/2 c. of the cranberry mixture, the sour cream and the cornstarch.
14. Pour the mixture into the crust. Dot the top of the cheesecake with tablespoons of the remaining cranberry mixture.
15. Bake cheesecake 15 minutes.
16. Reduce heat to 325 degrees F and bake 50 to 60 more minutes, or until the edges are puffed and brown.
17.Remove the cheesecake from the oven and run a knife around the inside of the pan, but leave the cheesecake in the pan.
18. Cool completely and then cover with plastic wrap and refrigerate at least 4 hours.
19. Remove the sides of the pan and the foil from the bottom part of the pan. Serve cold.
Do you remember when you first bought your cookware? The new pieces were so beautiful. Unfortunately, time hasn't been kind. Your cookware is now covered in stains and you're ready to buy a new set. Wait a minute though. What if you could make your cookware look new for less than $5? Better yet, what if the process was easy?
Instructions
1. Make a paste with the baking soda and water. Pour some baking soda into a bowl and add just enough water to make a paste. The amounts needed will depend on how many pieces you are cleaning and how humid it is.
2. Apply the paste to your pots and pans. You can use the non-abrasive sponge or your hands to do this. Just make sure the cookware is thoroughly covered.
3. Leave the stained areas covered for a few minutes. Heavily stained areas will take longer. Just don't leave the paste on long enough for it to dry out.
4. Use the sponge to clean the area. Dampen the sponge and scrub away the paste. Your cookware will look brand new.
5. Rinse and repeat, if necessary. If your cookware doesn't look brand new again, repeat the process. Some areas may be more stubborn than others and make take longer to clean.
Tags: baking soda, look brand, stained areas, take longer, your cookware
There are many theories believed about cheeses, including that all cheeses are made from mold and that mold on cheeses is always safe to eat. Conversely, some people believe you should discard cheese as soon as the smallest amount of mold is spotted. With so many theories, it may be hard to distinguish the truth about cheese and mold.
Cheese Varieties
There are many varieties of cheeses, ranging from dry cheeses like parmesan to moist cheeses like cheddar and mozzarella. Some types of cheese are more susceptible to mold than others. In general, the more moist and soft the cheese is, the faster the mold appears.
Mold
Mold is a fungus. Fungus like to eat and one of the things fungus likes to eat is cheese. Cheese contains protein, fat, vitamins and minerals, which is what mold thrives on. Mold begins as a microscopic organism that was probably in your cheese to begin with. In a moist and airy environment, the mold begins to eat and get bigger, making it visible to the naked eye.
Mold and Cheese
Some cheeses are actually made from mold and are safe to eat. Examples include bleu cheese, brie and camembert. These molds are obviously safe to eat unless you are pregnant or nursing, in which case you should avoid from them. Mold that forms on other types of cheeses may be safe to eat; however, it may also be a harmful bacteria like listeria or salmonella, so it's recommended you don't eat it.
Cut It Off
With hard cheeses like cheddar and swiss, it is usually okay to cut off the moldy parts of the cheese. Be sure your knife does not touch the mold. Cut off the moldy area plus an inch, just to be safe. Do not try to save soft cheeses that are manufactured with mold, such as brie or bleu cheese, if you see mold that is not part of the original manufacturing process. The veins of this new mold may have contaminated the entire block of cheese. Also, you cannot save other soft cheeses like cream and cottage, or cheeses that are shredded, sliced or crumbled once you spot mold. Throw them out.
Prevention
One way to prevent mold from growing on your cheese (and other foods) is to keep your refrigerator clean. Every couple months, use 1 tsp. of baking soda mixed with a quart of water to wipe your refrigerator clean. Use 3 tsp. of bleach mixed with 1 qt. of water to clean moldy areas of your refrigerator.
In addition, limit your cheese's exposure outside of the fridge where mold spores may contaminate it. Any knife, counter or cutting board that touches your cheese should be clean. Also make sure your cheese is tightly sealed in a container, with as little air as possible left inside. Double wrap your cheese, even if it comes in a resealable package. Place it in a second sealed bag.
Tags: your cheese, cheeses like, your refrigerator, your refrigerator clean, bleu cheese, cheeses like cheddar, cheeses that
Put your pork roast in the slow cooker before work and dinner will be ready when you get home.
Whether the market calls it a pork roast, a pork shoulder or a pork butt, when you choose your meat at the market there a few characteristics to look for when purchasing your roast. It should have a firm, smooth, white cap and some marbling of fat in the meat itself. The flesh of the meat should be reddish-pink in color and the texture should show a coarse grain. Slow cooking a pork roast guarantees a moist and tender finished product.
Instructions
1. Crumple aluminum foil into enough baseball size balls to fill the bottom of your slow cooker. This will be used as a "base" for the pork roast and keep it out of the juices for a true roast flavor.
2. Rub your choice of seasonings over the pork roast. Herbs and spices that go well with pork are caraway seeds, coriander, cumin, curry powder, dill, garlic, rosemary, sage, fennel, roasemary and thyme.
3. Place the pork roast on top of the aluminum foil. If your slow cooker is large enough, you may put potatoes and carrots underneath the foil to complete your dinner.
4. Turn on the slow cooker. Cook for 10 hours on the low setting or six hours on high, assuming a 3 to 4 lb. roast. If it is considerably larger or smaller, adjust time accordingly. Resist taking off the lid of the slow cooker to check the progress of your roast. Every time you take off the lid you let out the heat and lose cooking time.
5. Take the roast out of the slow cooker and allow it to stand for 10 to 15 minutes before slicing. The resting time allows the juices to redistribute properly after the meat has been moved.
Halva is a sweet and dense confection found throughout the world. It basically encompasses a large range of sweets found in Central Asia, the Middle East, parts of the Mediterranean and the Balkans. Given its wide breadth, there are many different types of halva; however, they are all characterized for their sweetness and thick consistency.
History
Although many believe halva, also known as "halawah," "hulva," "hulwah," etc., has Indian roots, there is evidence which suggests it is of Arabic origin. The word itself is derived from the Arabic "hulw," which means sweet. Hulw referred to a paste composed of dates kneaded with milk common in seventh century Arabia. However, by the ninth century, the word came to mean flour or semolina, cooked either by frying or toasting and mixed stiff with sugar or some other sweetening agent such as grape syrup or honey. Sometimes, nuts or pureed carrots were added and the hulw was then cut into squares or fitted into molds. From there, this sweetmeat spread across Europe and the Middle East, taking on local ingredients.
Semolina Halva
Generally, halva is a dense sweet. However, the actual ingredients vary from location to location. One popular variant of halva is made out of semolina, the roughly ground middlings of Durum wheat. It is mixed with butter and then sweetened with sugar, sugar syrup, grape syrup or honey, although this also varies according to location. Halva is flavored with nuts, such as almonds and even walnuts, carrots, spices, raisins, dates and other dried fruits. The proportions of semolina halva are 1:2:3:4---one part fat, two parts semolina, three parts sugar or other sweetening agent and four parts water.
Sesame Halva
Sesame halva consists of a paste made out of ground sesame seeds called tahini, which replaces semolina as the main ingredient. Tahini can be bought already prepared or you can even grind your own paste out of toasted sesame seeds and add a hint of sesame oil to smooth out the texture. As with semolina halva, the variations are practically endless. However, the basic ingredients are tahini, sugar or honey, and water, although the water is often omitted; and then there are the flavorings, which really depend on personal taste and local traditions. Persian halva contains flour and butter. Modern versions make use of black sesame seeds as opposed to golden sesame seeds.
Indian Halva
Indian halva is somewhat different from the dense halvas of the Balkans, Turkey, the Mediterranean and parts of Eastern Europe. It has more of a pudding-like consistency, although some of the ingredients are similar. Most Indian halvas contain a combination of milk, ghee (butter), sugar and some sort of flavoring such as almonds or cashews or dates. The milk is boiled and reduced after which the sugar and other ingredients are added. The end product can be served hot or cold.
Geography
Halva can be found in many countries throughout the Middle East, India, Central Asia, the Balkans and Mediterranean regions including Greece and Cyprus. It is also popular in Russia, Bulgaria, Macedonia, Syria, Albania, Turkey and the Caucasus region. Semolina halva can be found in India and surrounding countries such as Pakistan and Bangladesh. Somewhat different versions of semolina based-halva can be found in the Balkans. Sesame halva is more popular in the Middle East and in some parts of the Mediterranean.
Tags: Middle East, sesame seeds, Central Asia, grape syrup, grape syrup honey, other sweetening
A still by its very definition is designed to separate different liquids or solids from liquids. Most stills in the traditional sense are designed to separate alcohol from other liquids in order to concentrate the alcohol; by building your own still you could make your own moonshine hard liquor.
Instructions
1. Bend the copper tubing into a coil. Use a cylinder like an empty jar of peanuts to make the spiral tight but not too tight. Leave about 6" on both ends unbent. To double check the line for obstructions blow into one end and check for equal air pressure on the other.
2. Poke or drill a hole near the bottom of the jug. The hole should be the same size as the copper tubing.
3. Insert the end of the tubing into the bottom of the jug so that the coil lies inside the jar. Seal the tube into the jug so that the jug is airtight. The sealant does not have to be safe to injest, as the jug will not contain anything that you will be drinking.
4. Fashion either wire or a strong string to hold the coil centered in the jug; the purpose is to prevent the coil from touching the sides of the jug, as the coil can get quite hot.
5. Make two holes in a rubber stopper that should fit inside the tea kettle top. Thrust the thermometer into the topmost of the two holes, and 10" of straight copper tubing into the bottom hole.
6. Connect the 10" of copper tubing and the copper coil by crimping the ends and using a flare union (your hardware store will be able to show you one).
7. Pour the sour mash into the tea kettle, and ice water into the jug. Then heat the tea kettle over an electric heat source.
8. Bring the mash to a temperature between 173 and 200 degrees Fahrenheit. Eventually the alcohol will travel through the tubing, be cooled in the jug and then dripped into your glass jar in the form of moonshine.
Tags: copper tubing, tubing into, bottom hole, copper tubing into, designed separate, into bottom, tubing into bottom
Swiss steak and mashed potatoes is nutritious, old-fashioned comfort food.
Don't let the name fool you -- Swiss steak isn't really from Switzerland. Swiss steak borrows its name from the term "swissing," which refers to the procedure of softening either meat or fabric by beating it with a tenderizing hammer or rolling it between a set of bladed rollers. In the 1930s, the first Swiss steak recipe emerged and in the late 1940s, Reynolds Wrap Aluminum promoted the recipe for Swiss steak as a way to use its foil. While the recipe has many variations, it's still a nutritious comfort food; paired with mashed potatoes and its sauce as gravy, it's hard to beat.
Instructions
Cooking Swiss Steak
1. Beating your meat with a meat mallet will swiss the steak.
Lay your steaks flat on the counter and sprinkle generously with salt and pepper. You can omit the salt, or use less, if you're on a salt-sensitive diet. Add a dash of garlic powder or garlic salt if desired. Rub the spices into both sides of the meat.
2. Tenderize the meat if you are using chuck, shoulder, or any steak other than cube steak. (Cube steak is already swissed). Use the textured side of a meat hammer to beat the meat and break the connective tissue. Pound both sides, but avoid leaving your meat in shreds.
3. Pour either flour or instant potato flakes into a bowl; the exact amount needed will vary according to the amount of meat you're cooking. A half cup to a cup should be sufficient for two or three pounds of steak, but you can always add more flour or throw excess away.
4. Place a large, deep frying pan on your stove and add enough cooking oil to cover the bottom in a skim coat (perhaps 3 or 4 tablespoons). Heat over medium to medium-high heat.
5. Dip your steak pieces in the flour, flipping over to coat both sides equally. Rub flour into the meat as necessary, then place in the heated oil to fry.
6. Brown first one side of the meat, then flip the meat to brown the other side. This takes approximately 5 to 10 minutes depending on the amount of meat and thickness of the cut. Remove the meat from the frying pan and drain on a plate covered with paper towels.
7. Mincing garlic to add to your Swiss steak lends a rich flavor.
Mince fresh garlic if you didn't use powdered garlic on the meat and cut an onion into rings; use more or less onion and garlic according to your taste. Add another tablespoon of oil to the frying pan and saute until the onions are translucent.
8. Return your browned meat to the frying pan, arranging the onions on top of and around your steaks. Pour 2 to 3 cups tomato puree or 1 cup tomato sauce and 2 cups diced or stewed tomatoes on top of the steak.
9. Peel or clean your choice of vegetables to add to your swiss steak. Commonly used vegetables include carrots, green peppers and sometimes green beans and potatoes. You can leave out the potatoes if you prefer to boil your mashed potatoes. Cut 2 or 3 lbs. potatoes, a pound of carrots and 2 or 3 green peppers into small pieces several inches in diameter. Add a pound of string beans, whole. (Adjust the amounts of vegetables, other than potatoes, to taste.)
10. Add vegetables to the steak and tomato mixture. Cover with a lid and simmer over very low heat for 2 to 2 1/2 hours. Swiss steak is done when it feels tender to the poke of a fork.
Creamy Mashed Potatoes
11. Swiss steak and mashed potatoes, covered with the swiss steak sauce, is a complete meal.
Peel 2 or 3 lbs. of potatoes if you are boiling your mashed potatoes rather than stewing them with the Swiss steak. Remove any eyes or imperfections in the flesh and rinse under cold water. If you're mashing the potatoes cooked with the Swiss steak, skip to adding butter and milk.
12. Cut the potatoes lengthwise into quarters, then into chunks of about two inches. Throw the potatoes into a large saucepan as you work.
13. Run cold water into the pan until the potatoes are covered. Add a pinch of salt.
14. Bring your potatoes to a fast boil, then reduce the heat to cook the potatoes at a strong simmer. Test the potatoes at 20 minutes, poking a fork into a few pieces. If a potato resists the fork, boil a few more minutes before testing again.
15. Drain the potatoes thoroughly. Immediately add 1/2 cup milk and a stick of butter. Sprinkle salt and pepper, as desired, over the entire ingredients.
16. Use either a potato masher or electric mixer to mash your potatoes. Use an up and down movement with the masher, or break the potatoes up with your electric mixer turned off, then turn it on and work sideways around the pan.
17.Butter and milk are secret ingredients to make your mashed potatoes yummy.
Increase the speed of your mixer as the potatoes smooth out. Add additional milk, 1/8 of a cup at a time, as needed to make the potatoes creamy. Stop mashing with either when the potatoes are smooth and lump-free. Transfer to a bowl and keep warm until ready to serve.
18. Remove 1/3 of a cup of the Swiss steak sauce if the sauce is too thin. Add 2 teaspoons cornstarch to the removed sauce. Stir until well blended.
19. Pour the cornstarch and sauce mixture back into the steak mixture. Increase the heat slightly and stir continuously for 3 to 5 minutes, while the sauce thickens slightly.
20. Put the steaks on a platter, arranging the vegetables around the meat. Pour a portion of the sauce over the meat; place the rest in a bowl to use as gravy over your mashed potatoes.
Tags: mashed potatoes, Swiss steak, Swiss steak, your mashed, your mashed potatoes
Sauces bring out the flavor in many dishes. Using a sweet and hot sauce makes foods such as chicken wings and kabobs tastier. It is also well suited for using in fondue. You can make the sauce as hot or sweet as your taste prefers. Hot sauces come in a variety of heat levels ranging from very hot to mild. By choosing your preferred peppery blend, you control the heat level of the sauce. Making your own sweet and hot sauce is relatively basic and takes approximately 10 minutes.
Instructions
1. Pour a preferred blend of hot sauce into a small saucepan. Use an entire 8 ounce bottle to make approximately two cups of sweet and hot sauce.
2. Add 2 heaping tbsp. of brown sugar to the hot sauce. Using brown or light will not affect the sauce. Use whatever type you have on hand.
3. Add 3 tbsp. of butter to the hot sauce mixture.
4. Dice two cloves of garlic and add to the saucepan. Substitute 1 tsp. of powdered garlic for fresh.
5. Turn the stove on medium-high heat and stir the mixture together. Continue stirring while the sugar dissolves and the butter melts.
6. Turn the stove to medium-low once the butter melts and sugar dissolves. Continue stirring occasionally and allow the sweet and hot sauce mixture to simmer for approximately five minutes. Remove from the heat and pour into a serving bowl, or directly on the food.
Appetizers are generally foods served before a main course. They are intended to sustain guests while they wait for the main meal, to extend the length of a meal or to add to the formality of a meal. That said, some parties consist of nothing but appetizers, which are often served in abundance throughout the course of the night. If you will be serving appetizers this Christmas season, consider ways to incorporate the season into your dishes.
Meat and Cheese Tree
Cover a Styrofoam cone with pieces of fresh rosemary using toothpicks to secure. This will resemble the branches of the tree. Then, use tiny cookie cutters to cut stars and circles out of various types of cheeses and meats. Secure these shapes to the tree with toothpicks to resemble the tree's decorations. If your guests will be sitting at different tables, place one meat and cheese tree in the middle of each table to double as centerpieces.
Mini Bagel Wreaths
Mini bagel wreaths are made by spreading cream cheese on open-faced mini bagels. For an added festive touch, add a few drops of green food dye to the cream cheese and mix it together before spreading. Then, sprinkle the top of the bagels with tiny pieces of red and green bell peppers.
Rudolph Delights
To make Rudolph delights, cut graham crackers from one corner to another, forming a triangle shape. Next, spread 1 tsp. peanut butter on one side of each cracker, press one maraschino cherry on one of the triangle's tips to create Rudolph's nose and press two raisins on to the top of the graham cracker to create his eyes. Finally, break small pretzels to form antlers, and press them on to the graham cracker directly above the "eyes."
Veggies and Dip
Purchase a serving dish shaped like a triangle (for a tree), a circle (for a wreath) or a Christmas stocking. Then, fill the dish with a vegetable dip of your choice. If you like, you can use a dip in a Christmas color. Finally, decorate the dish using many pieces of green and red vegetables, such as peppers, olives, tomatoes, broccoli and celery. If you're using a triangle dish, arrange the vegetables to look like ornaments, and place a star made out of yellow pepper on the top. If you're using a circle dish, use lots of green vegetables to look like leaves, and arrange some red vegetables at the bottom to look like a bow. If you're using a tray shaped like a Christmas stocking, cover most of it with red vegetables and place a bunch of green vegetables near the top to look like the cuff.
Tags: look like, green vegetables, Christmas stocking, cream cheese, graham cracker, like Christmas, pieces green
Teriyaki is a sweet and tangy concoction inspired by the flavor profiles of Asian cooking. Popular in both sauce and marinade form, teriyaki has a sugary soy sauce base with prominent notes of ginger, sesame and garlic. Both teriyaki sauces and marinades add mouth-watering flavor to chicken, beef and fish, but in different ways. Learn about the differences between teriyaki sauces and marinades to choose the option most suitable to your specific meal selection, time allowance and taste preferences.
Uses
The biggest difference between teriyaki sauce and teriyaki marinade is the way in which each is used to flavor meat. A teriyaki marinade flavors chicken, beef and fish by slowly being absorbed into the meat. The meat, resting in a teriyaki bath, soaks up the marinade like a sponge, absorbing the teriyaki flavor. Two hours is the minimum amount of time that meat should soak in a teriyaki marinade, although some ready-made brands claim satisfactory flavor results in less. Chicken can marinate for up to two days, beef up to 24 hours, and for fish, no longer than 30 minutes, as the marinade can begin to break down the delicate flesh after that. Once time is up, any leftover marinade is discarded. Teriyaki sauce is the perfect solution to instant flavor gratification. Teriyaki sauce is used to immediately cook meat with, basted on grilled chicken or poured over stir fry steak strips sizzling in the wok. Sauce is also used as a table-side condiment for using atop chicken, steak or fish.
Texture
Because of the difference in their uses, the textures of teriyaki sauce and teriyaki marinade also contrast. Teriyaki marinade is usually thin, like the consistency of water. This allows the meat to absorb the liquid and the flavor. Sometimes, people will add fresh, roughly chopped ingredients to a teriyaki marinade to enhance its flavor. Hunks of scallions, garlic and ginger root will give a teriyaki marinade a chunky texture. Teriyaki sauce, by contrast, ranges in texture and consistency from water thin to thick as paste. Most sauces are the thickness of school glue -- thin enough to pour easily and evenly, but thick enough to coat a filet or to dip bite-size pieces in.
Flavor
Though teriyaki sauces and marinades result in the same trademark taste, the intensity of their flavor profiles differs. Because marinades develop and infuse a meat with teriyaki flavor over time, they are usually more potent in flavor than sauces. Teriyaki sauces, on the other hand, are ready-to-serve, mild to full-bodied straight out of the bottle, with a fully developed, palette-pleasing taste.
When Two Become One
Though teriyaki sauces and marinades stand separate, in many ways they are equal. Both contribute a distinct, pleasing taste to a variety of meat and even noodle dishes, and the culinary world has found a harmony between the two. Some recipes call for a double-shot of flavor through the use of both a sauce and a marinade, whether meat marinades and is then topped with a finishing sauce or injected with a sauce and then slowly marinated. These processes ensure deep flavor throughout every bite.
Tags: teriyaki marinade, sauces marinades, beef fish, between teriyaki, both sauce, both sauce marinade, chicken beef
Although vegan Caesar salad dressing can be purchased at health food stores, the home made variety is more flavorful than its prepackaged counterparts. Thrown together in a food processor, this dressing is rich, garlicky and seemingly sinful but minus the eggs, dairy and fish contained in traditional Caesar salad dressing.
Instructions
1. Place the cashew nuts, garlic and nutritional yeast in the food processor and process until the mixture forms a paste. With the food processor still running, add the Dijon mustard, tamari or soy sauce, lemon juice, water, drained capers and the vegan Worcestershire sauce.
2. Gradually incorporate the extra virgin olive oil in a slow steady stream while the food processor is still running. Process until the dressing thickens and emulsifies slightly.
3. Chop the romaine lettuce into shreds (approximately 1/2 inch wide) and place in a large salad bowl. Before serving, pour the dressing over the lettuce and toss to coat. Garnish with croutons and freshly ground black pepper.
Tags: food processor, Caesar salad dressing, food processor still, processor still, processor still running, salad dressing
Sweet onion marmalade, made with delicious onions and tangy Granny Smith apples, is luscious served with juicy steak, pork or chicken. Give this unusual spread a try on some hot pizza or a slice of hot and crusty bread. It's bound to be a huge success. Sweet onion marmalade is low-fat and healthy, too.
Instructions
1. Place the extra virgin olive oil in a saute pan and heat it over medium heat.
2. Add the sweet onions and the mustard seed and, stirring occasionally, cook the mixture until the onions are tender and golden, approximately 10 minutes.
3. Stir in the chicken or vegetable broth and the apple juice, and with the heat turned to high, bring the mixture to a boil. Add the diced apples, salt, freshly ground pepper and ground allspice, and stir the mixture until the ingredients are completely blended.
4. Turn the heat down to medium-low and simmer the sweet onion marmalade uncovered for approximately 12 minutes, until the apples are soft.
5. Remove the mixture from the heat and mix in the fresh parsley.
6. Place the mixture in a sealed container and store it in the refrigerator for up to a week. Serve the sweet onion marmalade at room temperature.
Display your food just as you would in an outdoor BBQ.
Whether your plans have been ruined by rainy weather or you feel like hosting a winter BBQ, converting your home into a backyard barbecue has never been easier. With the exception of the grass and the bugs, you'll find decorating your home for an indoor BBQ exciting and fun.
Instructions
1. Purchase decorations in the theme of your indoor BBQ. Whether your theme is a Hawaiian luau or a 4th of July barbecue, buy decorations just as you would for a backyard barbecue. Use streamers, banners and lawn decorations to make each room of your home feel like an outdoor BBQ without the outdoors.
2. Place tiki torches without a flame around your home. You can use unlit candles, or smaller decorative tiki torches to make your guests feel as though they're outside, only more comfortable.
3. Use paper plates, napkins and plasticware just as you would for an outdoor BBQ. In addition to limiting the dishes you have to wash, using disposable dishes gives your guests an authentic outdoor BBQ feel.
4. Set up a buffet table so your guests can graze or eat when they're ready. Just because the party is indoors doesn't mean that you have to serve everyone like a perfect host or hostess. Lay the food out the same way you would in your backyard, and don't forget to get a tablecloth that fits the theme of your indoor BBQ.
5. Exchange your dining and living room furniture for lawn furniture. Move your sofa, dinner table and coffee table to the basement or attic, and give your indoor BBQ an outdoor feel by allowing your guests to sit on lawn furniture as though they were outside.
Tags: your guests, your home, just would, your indoor, backyard barbecue
Need a super quick and easy reat? Nothing could be easier than making this delicious confection. It taste just like a Hershey Bar with almonds, but even better!
Instructions
1. Break up the chocolate if your baking chocolate comes in the form of a bar. Place chocolate in a double boiler and melt it until creamy.(You can microwave the chocolate to melt it, but I find it scorches easily).
2. Stir chocolate making sure it is completely melted. It will be smooth and shiny. Turn off and remove the pot from the heat.
3. Add almonds to the chocolate and stir to combine, making sure almonds are completely covered.
4. Line a cookie sheet with wax paper and pour mixture onto pan. Spread out evenly but quickly. Make sure the mixture doesn't pool in one section or the other so your pieces end up with an even thickness.
5. Chill bark in the refrigerator for 1 hour until firm. Once the chocolate is firm, break into pieces and enjoy!
Keep breakfast cereal fresh by storing it properly.
If you have stocked up on boxes of breakfast cereal due to a sale, store them correctly to avoid spoilage. If your family has several boxes of cereal open at one time, transfer them to sealed containers to keep them fresh and tasty. Boxed breakfast cereal is convenient but may be costly if you and your family eat a lot of it. Buying cereal in bulk will allow you save money and time. If you store the product correctly, everyone in the household will have a crunchy bowl of cereal each morning.
Instructions
1. Store an unopened box of commercially packaged cereal in a cool, dry location, such as a cupboard, for up to a year.
2. Fold the top of a small, opened cereal bag and seal it with a plastic chip clip. Store the bag of cereal in a cool cupboard for up to a week. Keep the cereal in a refrigerator if you live in a humid climate.
3. Pour the contents of a large box or bag into a plastic cereal storage container if you don't plan on eating it all within a week. Store the cereal in a 13- or 20-cup plastic storage container featuring an easy-to-pour spout and an air-tight seal for up to a month. Pick a clear container so you can easily see the contents.
4. Write the storage date on a piece of masking tape and place it on the container for convenience. Store the cereal container in a cool, dry cupboard or pantry.
Tags: breakfast cereal, Store cereal, cereal cool, cool cupboard, storage container, your family