Some breakfast cooks take for granted that the first waffle in the iron will be a sacrificial one. If the first waffle in each batch you cook tends to stick to the iron and breaks apart, there is a better solution that will increase your waffle yield. It requires preparing the waffle iron prior to adding the batter, and it's a practice that you'll want to use every time you make breakfast.
Instructions
1. Plug in the waffle iron and turn it on.
2. While the iron is warming up, get out a slice of white bread. Dip a basting brush into some vegetable oil and brush a light layer onto each side of the slice of bread.
3. Place the bread in the hot iron and close the lid. Let it cook for about two minutes, or however long you usually bake a waffle in your particular iron. This process will coat the iron with a light layer of thin, warm oil that will effectively grease the iron and only add a nominal amount of fat and calories.
4. Remove the bread. If you're curious, you can eat the bread, but it won't taste like much and it will have absorbed a fair amount of cooking oil.
5. Make your first waffle by ladling waffle batter from a bowl into the waffle iron. Do not wipe or rinse the waffle iron before cooking or between waffles. Subsequent waffles will not stick to the iron.
Tags: waffle iron, first waffle, light layer, stick iron, that will
These bars are very sweet, but doesn't your dentist need a little extra business anyway? They're easy and great for the winter holidays. Yields 36 bars.
Instructions
1. Preheat oven to 350 degrees F.
2. Line a 13 by 9-inch baking pan with foil, making sure that you have enough foil to extend over the edges.
3. Grease foil with nonstick cooking spray.
4. Combine flour, baking powder, baking soda and salt in a large bowl. Mix well.
5. In another bowl, combine brown sugar, sugar and butter and beat with an electric hand mixer until fluffy.
6. Add eggs one at a time to sugar mixture and beat well after adding each.
7. Add vanilla and blend well.
8. Gradually add flour mixture, blending at low speed until just combined.
9. Fold cranberries, walnuts and 1 1/2 c. of the vanilla milk chips into the batter.
10. Spread batter into foil-lined pan and bake 30 to 40 minutes until golden brown.
11. Melt remaining 1/2 c. vanilla milk chips with shortening in a small saucepan over low heat, stirring occasionally.
12. Drizzle melted chips over warm pan and allow to cool completely. Cut into bars.
The cuisine of Puerto Rico enjoys a multicultural heritage that stretches from the time before Columbus to Puerto Rico's inclusion as a commonwealth of the United States. The people of the archipelago have many typical dishes that are enjoyed by many.
Asopao
Asopao is perhaps the most typical dish of Puerto Rico. A gumbo with highly flexible ingredients, asopao is most often cooked with chicken or shellfish, with a number of spices and herbs added for zest.
Coconut
The coconut grows abundantly in Puerto Rico, and is much beloved by its residents. Its sweet milk can be made into flan, flavored rice or any number of traditional desserts.
Pastelón De Carne
A meat pie stuffed with ham or pork, pastelón de carne is often highly seasoned and topped with a sweet bread. It is central to many Puerto Rican dinners.
Bacalaítos Fritos
These appetizer dishes are widespread throughout the islands of Puerto Rico. They are fritter rolls filled with fish and flour, and seasoned as per the cook's preference.
Alcapurria
Alcapurrias are a highly popular batter snack filled with bananas, potatoes and a medley of beef and crab meat.
Ají caballero
The hottest pepper on the island, aji caballero is often used to flavor soups, gumbos, stews and other traditional dishes.
Tags: Puerto Rico, filled with, Foods Puerto, Foods Puerto Rico, Typical Foods, Typical Foods Puerto
Grana Padano is a mild, crumbly cheese made from cow's milk. It originates in Italy, where it was first made by Cistercian monks from an abbey near Milan. It is similar to Parmesan cheese, and is used in many of the same ways.
History
Cheese of this type--grana cheese--has been made in Italy since at least the 18th century. Cattle-rearing, milk production, and some aspects of cheese-making have changed since that time.
In the 19th century, Italy created scientific institutes to study milk and cheese production; during this time, some cheese makers began using liquid rennet and thermometers to make cheese.
Official Definition
In the 1920s, cheese makers began to form cooperatives. This cooperation eventually led to the creation of formal regulations for cheese and cheese making; in the 1950s Grana Padano was established as an individual cheese, distinct from Parmesan (Parmigiano).
Uses
Grana Padano is a crumbly cheese, similar to Parmesan, and is used in similar ways. Grana Padano can be eaten on its own, as part of a cheese course.
Mostly, however, the cheese is grated and used as an ingredient or garnish for other dishes, such as in pastas, soups and souffles. Grana Padano can also be shaved thin and used in dishes such as a zucchini carpaccio: layers of very thinly sliced zucchini covered with salt, lemon juice and olive oil, and sprinkled with cheese, fresh herbs and sometimes pine nuts.
Manufacture
Today, the Consorzio per la Tutela del Formaggio Grana Padano oversees the quality and standards for Grana Padano. The cheese, by law, must be produced in a particular region of Italy (the Paduan plain) in order to be called Grana Padano. Indeed, in 1996, Grana Padano was awarded the D.O.P. (Denominazione d'Origine Protetta, or Denomination of Protected Origin) mark, which guarantees the authenticity, quality and origin of the cheese.
True Grana Padano cheese, then, can be obtained outside Italy only by import.
Sources
Grana Padano is available in Italian supermarkets, imported food and specialty markets, and some large grocery stores that carry a wide variety of cheeses. Grana Padano can also be ordered online from sources such as igourmet.com or gourmetfoodstore.com.
For best results, you should buy the cheese in a wedge or chunk and grate it yourself.
Tags: Grana Padano, cheese makers, cheese makers began, crumbly cheese, dishes such
Blueberry syrup is easy to make and a great way to preserve a bit of summer to enjoy year-round. It's perfect on pancakes, ice cream, a dish of sliced peaches or a bowl of pears. Homemade blueberry syrup is a great addition to any pantry. Make extra to give as gifts.
Instructions
Prepare the Syrup
1. Plan to make the blueberry syrup in small batches of about 7 cups at one time to get even heating and thickening. Assemble all the ingredients and equipment before starting.
2. Run the jars through the dishwasher and leave them there to stay warm until it's time to fill them. As an alternative to using a dishwasher, wash jars in hot, soapy water and boil them in a large pot for 10 minutes.
3. Place the lids in a small pot of water that is not quite boiling. Let the lids sit for 5 minutes to sterilize them and to soften the rubber sealing rings. Leave the lids in the water until they are needed.
4. Wash the berries by submerging them in cold water in a colander. Sift through the berries and remove any stems, leaves or bruised berries that are mushy.
5. Use a food mill or food processor to crush the berries. Expect to net about 6 1/2 cups of crushed berries from 10 pints of whole berries.
6. Squeeze lemon juice onto the crushed berries in a large pot and bring to a boil. Simmer for 5 to 10 minutes until soft.
7. Strain the berries through a sieve set over a large pot. Allow the berries to drain until cool enough to handle. Strain the juice a second time through cheesecloth to get clarified results.
8. Add the sugar (or artificial sweetener, if desired). Bring the mixture to a boil again and simmer for 1 minute. Turn off the heat and skim off the foam.
Can the Syrup
9. Fill the jars with the syrup. Leave about 1/2 inch of head space in each jar. Use a clean cloth and wipe off any drips or spills.
10. Use the magnetic lid grabber and retrieve a lid from the pot of hot water. Place a lid on each jar and screw on a ring to hold it in place.
11. Pick up each filled jar with jar tongs and set it into a pot of boiling water. Boil for 10 to 15 minutes. Add 5 minutes boiling time for altitudes over 6,000 feet.
12. Lift the jars out of the water. Set them on a towel and allow them to cool undisturbed without touching one another.
13. Label each jar with the contents and date. Enjoy or share the blueberry syrup within 6 to 8 months.
Tags: about cups, blueberry syrup, crushed berries
Serving a table seems as easy as putting food down and picking up dirty dishes. The etiquette around it, however, makes it an enjoyable experience for those at the table. Certain rules apply for serving a table whether working in a restaurant or serving at a dinner party. The following will help guide you in your efforts to properly serving a table.
Instructions
1. Know and understand the restaurant's style. The tone of the restaurant will set the presence in which you serve. Find out how the restaurant wants you to recognize the members or customers names.
2. Take orders and serve ladies first. Many formal settings will require an eldest to youngest rotation. Serve the men in the same fashion. Serve the host, male or female last.
3. Serve and clear plates with the right hand on the customer's right side.
4. Allow the host to taste the wine first. Serve the host, male or female last. Bring a chilled ice bucket if serving white wine.
5. Place the utensil down first then the course if the settings are not present. Forks go on the left while the knife and spoons go on the right. The blade of the knife should be facing the plate.
6. Serve cream and desert toppings from the left with the right hand.
7. Place coffee cups on the right side of the customer with the handle facing at five o'clock. Pour the coffee with your right hand.
Tags: right hand, female last, host male, host male female, male female, male female last, right side
Higher quality gourmet nuts are packed with flavor and used in hundreds of ways.
A nut may be classified as gourmet for several reasons: its size, how it is roasted or the quality of the nut itself. There are several varieties of nuts, but almonds, pecans and peanuts may be the most popular in America. Peanuts are really legumes, but many people think of them as nuts.
Higher quality gourmet nuts are packed with flavor and used in hundreds of ways. They can be eaten raw, smoked, roasted or baked, mixed into salads, main courses and desserts, blended with spices, ground into butters or pressed into oils.
On the healthy side, nuts seem to produce modest declines in cholesterol, says the Harvard University Medical School, but when they are combined with other healthful foods, the results can be spectacular.
Gourmet Almonds
The highest grade "fancy" and "extra No. 1" almonds typically have the best visual appeal, crunch and taste.
Almonds are California's largest tree nut crop in dollar value and acreage, according to the Almond Board of California. Small wonder almonds rank as the largest U.S. specialty crop export.
Natural, blanched, roasted, flavored or covered in dark chocolate, gourmet almond lovers look for the "fancy" or "extra No. 1" grades. These highest-grade almonds typically have the best visual appeal, crunch and taste. Many gourmet almond sellers also roast batches in smaller quantities to ensure more uniform quality.
If you're ordering direct, buy during or just after the mid-August through October harvest season to get the freshest, tastiest almonds.
Whole natural almonds can be stored for almost two years if you keep them sealed, cool ( 40 degrees F or less) and dry (65 percent relative humidity or less). The Almond Board suggests roasted almonds be stored in containers, resealable plastic bags or vacuum packed to stay fresh and flavorful.
Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease, according to WHFoods.org.
Gourmet Peanuts
Shelled peanuts are naturally cholesterol-free.
Peanuts account for two-thirds of all snack nuts gobbled up by Americans, according to the National Peanut Board.
The best gourmet peanuts come in two sizes; USDA Grade Fancy or USDA Grade Jumbo.
There are several varieties of peanuts, but the Virginia peanut has the largest kernels and accounts for most of the peanuts roasted and processed in-the-shell, according to the Virginia, North Carolina and South Carolina Peanut Boards. When shelled, many of the larger Virginia peanut kernels are sold as gourmet snack peanuts. Most come roasted in flavors ranging from spicy-hot and salted, to honey and dry roasted. Some gourmet peanuts are "blister" roasted to give them a crunchier taste.
Shelled peanuts are naturally cholesterol-free and, according to WHFoods.org, will keep in the refrigerator for three months or in the freezer for up to six months.
Gourmet Pecans
Color is an important quality indicator in pecans. Lighter colored pecans are generally considered more attractive.
Americans love pecans. Eaten raw, roasted, as chocolate-caramel "turtles," sugary pralines or pecan pie, 400 million pounds of pecans were harvested in 2007. Pecans are also loaded with 19 vitamins and minerals--including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc, says the National Pecan Shellers Association.
Gourmet pecans come in "fancy" and "choice," or in the USDA grade of "U.S. No.1 halves." The freshest pecans mature in mid-October and are harvested through December.
Look for plump gourmet pecans that are uniform in color and size. "Mammoth," "extra large" and "large" top the pecan size chart. For color, lighter pecans are generally considered more attractive, says the Commercial Users Guide for Georgia Pecans.
Pecans can turn rancid if stored improperly. Fortunately, they stay fresh for up to two years if kept in a sealed bag or container and stored in the freezer.
Tags: according WHFoods, Almond Board, almonds stored, almonds typically, almonds typically have, appeal crunch, appeal crunch taste
Pumpkin seeds are delicious and nutritious, and often available in abundance around the Autumn holidays. Pumpkin seeds are high in protein and help raise the "good" cholesterol levels. They make a tasty snack to munch or can be added to recipes for both savory and sweet dishes. Most people will eat pumpkin seeds in the shell, however, if you find the texture too much to swallow you can open your pumpkin seeds first. There are two basic techniques for hulling pumpkin seeds.
Instructions
Hulling Large Quantities
1. Remove all strings and wash your pumpkin seeds. Lay them on a baking sheet and place them in a 150 degree Fahrenheit oven for approximately three hours, or until they are dry.
2. Lay the seeds on a cutting board. Smash the seeds with a heavy object, such as a rolling pin, kitchen mallet, or the flat bottom of a cast iron frying pan until the shells break open.
3. Fill a large pot with water. Place your broken seeds into the water.
4. Stir the water vigorously to create a whirlpool. The kernels will be released from the shell. The kernels will sink to the bottom, and the empty shells will float on the top.
5. Skim the empty shells off the surface of the water with a spider strainer. Pour the water through a fine strainer to retrieve the kernels.
Hulling Individual Seeds
6. Roast your pumpkin seeds in a 150-degree oven for three hours or until dry. Allow them to cool.
7. Put on a protective glove. Pick up a pumpkin seed and pinch it between your thumb and forefinger with the point end facing you.
8. Insert the tip of a paring knife into the point edge of the pumpkin seed. Twist the knife to crack open the shell.
9. Remove the seed and dispose of the shell. This method is more time consuming, however if done carefully it will result in whole, perfect kernels.
Tags: pumpkin seeds, your pumpkin, your pumpkin seeds, empty shells, hours until, kernels will, pumpkin seed
A blue devil cocktail is a classic drink that is quite dry and strong in its flavor. Originally called the blue devil because blue food coloring was used to tint the drink, this recipe has removed the blue food coloring a more upscale approach. However, the original measurements remain intact, though some bartenders have always chosen to use only lime or lemon juice instead of the combination of the two. Try the blue devil a few different ways and see what you prefer. This recipe makes one blue devil cocktail.
Instructions
1. Fill a cocktail shaker half-full with crushed ice.
2. Add the dry gin, freshly squeezed lemon juice, freshly squeezed lime juice and maraschino liqueur. Cover the cocktail shaker and shake gently for 20 to 30 seconds. Do not shake too vigorously; you don't want to bruise the alcohol.
3. Strain the contents of the cocktail shaker into a chilled cocktail glass. Garnish the glass with a maraschino cherry and serve immediately.
Tags: cocktail shaker, blue devil, blue devil, blue food, blue food coloring, devil cocktail, food coloring
Wapatuli is an age old party drink, popularized on college campuses. A great way to enjoy a batch of wapatuli is to make it a community effort by having a wapatuli party. Lots of people like to add different things to their wapatuli--also called wapatooly, wapatoolie, hairy buffalo trash can punch, jungle juice, Jesus juice, hairy buffalo and a host of other names--but there are a few simple and agreed upon recipes.
Instructions
Make Quick Wap
1. Pour a bottle of rum, a bottle of vodka, a bottle of whiskey and a bottle of gin into a very large container.
2. Stir vigorously to blend all alcohols. You don't want the dark liquor sinking to the bottom.
3. Add one or more large cans of fruit cocktail, depending upon how “chunky” you like your wap.
4. Stir some more to blend fruit in evenly with liquor and serve.
Make Standard Wapatuli
5. Chop up a pineapple, oranges, melons and any other fruit you’d like into bite sized pieces. You can chop them smaller if you prefer.
6. Dump the ice into a very large container.
7. Now, dump the fruit on top of the ice.
8. Pour in the gin, rum and vodka on top of the fruit, stirring as you do this.
9. Continue stirring as you pour in the apple cider, lemonade and orange juice.
10. Add the case of beer to the mix, still stirring. Once the whole concoction is thoroughly blended, enjoy,
Make Collns Wapatuli
11. Dump in the 2 cans of diced pineapple, 2 sliced apples, 2 sliced kiwi, 1 sliced lime. You may want to chop the fruit rather than slice it depending upon how textured you want your wap.
12. Pour a bag of sugar on top of the fruit. You may want to add more sugar later to taste.
13. Pour in the gallon of vodka, one bottle of fruit punch (you may want to add more later) and the bottle of Tom Collins mix.
14. Stir vigorously until all ingredients are well blended. Then serve.
Make Tequila Wapatuli
15. Wedge 2 lemons, 2 oranges and 2 limes and dump into a large container with a lid.
16. Pour a bag of ice over the fruit.
17.Pour a half a bag of sugar on top of the ice. You may want to add more or less sugar to taste.
18. Pour in a fifth of tequila.
19. Now seal the lid tightly and shake the mixture vigorously. It’s recommended to shake the mixture for up to 30 minutes, so this is a great opportunity to get your friends in on the fun. Pass the container around and let everybody take a turn before popping the lid and pouring the glasses.
Tags: large container, want more, depending upon, fruit Pour, hairy buffalo, into very, into very large
Festive food can enhance the ambiance of a Halloween party. When planning the spooky bash for friends and family, consider easy-to-eat appetizers that allow guests to mix and mingle while munching. Sweet and savory Halloween-inspired snacks will set the tone of the party while satisfying party-goers' appetites.
Delicious Dips
Provide one or two dips that guests can sink their chips or crackers into. As a whimsical touch, serve the tasty tips in festive spider or pumpkin-shaped bowls. Make a creamy, orange-colored dip with cream cheese, roasted red peppers, sundried tomatoes and various seasonings. Prepare a sweet and tangy pretzel dip using fresh or frozen, thawed cranberries, honey and Dijon mustard to resemble blood.
Mysterious Meat
Meaty appetizers make hearty and filling snacks, which will come in handy if you aren't planning on serving a full dinner during the bash. Scare guests with biscuit-wrapped hot dogs made to resemble fingers. To make the treats, simply roll biscuit or crescent roll dough out until it's thin and cut it into strips. Wrap the dough strips around hot dogs, leaving one inch at the ends exposed; bake the appetizers until they are golden brown. As another option, cook mini meatballs in a red, spicy sauce to resemble "blood and guts."
Spooky Sweets
No appetizer spread is complete without a few sweet treats. For a creative touch, insert twigs into the ends of caramel-dipped apples rather than craft sticks. Cover a few caramel-coated apples with thin layers of orange frosting and draw spooky jack-o'-lantern faces on them using chocolate icing or brown decorators' gel. Squares of homemade pumpkin-flavored fudge make an ideal finger food.
Healthy Halloween Snacks
Kids and adults alike will enjoy eating their fruits and vegetables when they're served in festive, Halloween-inspired ways. Carve apple slices into mouth shapes and insert slivered almonds into them to resemble broken teeth. Create eyeball-inspired treats by topping apple rings with dried apricots and raisin "pupils." Transform carrot sticks into eerie, knotted fingers by using dabs of cream cheese to attach almond sliver "fingernails" at the ends of them.
The heady aroma of spiced wine is a common scent on a cold winter's day. Popular in Europe, hot spiced wine, also called mulled wine, is a traditional drink that has been consumed since the beginning of wine's history. A variety of spices are added, depending on the region where the wine is from, and usually red wine is used, though fruit wines may also be consumed. Ranging in usage of spices and wine used, hot spiced wine drinks are a way of warming up during cold winter months.
Glogg
Glogg was recorded as first being consumed during King Gustav I Vasa of Sweden's reign. The drink soon spread throughout Nordic countries including Iceland, Norway and Estonia. While red wine is usually used, other wines are also incorporated, or even harder spirits such as brandy. The usual ingredients are sugar, spices, cardamom, ginger, cloves, cinnamon and bitter orange. In Scandinavia and Norway, there are often glogg based parties with accompanying traditional Christmas breads and treats.
British Mulled Wine
When the Romans entered in to Britain, hippocras, or mulled wine, soon followed. The Brits have been enjoying this drink for centuries. Traditionally, red wine is used, with water, sugar, nutmeg, mace, cinnamon and cloves. Port and claret are the most common types of wine used, as they are sweeter and thicker,.
Navegado
Navegado, meaning that 10 glasses of the mulled wine incapacitate an individual, is a Chilean hot wine, brought over by conquistadors and other European settlers. The mix usually consists of red wine, sugar, cinnamon sticks, allspice and cloves. However, two oranges are usually also added, making navegado the most citrusy out of all the mulled wines. Almonds and raisins can also be added to make the mixture sweeter and nuttier.
Gluhwein
Popular in Germany and Alsace, this hot spiced wine has been consumed in the area since around early 1400s. Similar varieties are consumed in Serbia, Poland, Bulgaria, Moldova, Croatia and Latvia, though under different names. Usually with a base of red wine, many German stores sell tiny sachets of the spices to be boiled in it. The drink is most popular at Christkindlmarkts, or Christmas markets, that happen during the Christmas season. Though with no standard recipe, the main basis for the drink is red wine, half a lemon, cloves, sugar and one cardamon pod, simmered together.
Tags: wine used, mulled wine, also added, been consumed, cold winter, spiced wine, spiced wine
Restore your scratched sunglasses by removing the scratches.
The lenses that are contained in a pair of sunglasses are usually made of plastic, which means that they are vulnerable to things such as scratches. These scratches could manifest through carelessness, accidents or simple wear and tear. Sunglasses can be a very expensive item, so it is advisable to try to repair any scratches found in the lenses than to dump them in the trash bin. Restore your sunglasses to a new state by removing the scratches found.
Instructions
1. Rinse your sunglasses with a warm soap water to remove any accumulated dirt or excess debris. Blot the sunglasses with a paper towel until dry.
2. Put on a pair of rubber gloves to protect your hands and skin from chemicals. Ensure that you are in a well ventilated area before proceeding to the next steps.
3. Apply some Armour Etch on a cotton swab.
4. Smear the Armour Etch on the scratched portion of the sunglasses lens; spread it evenly. Allow the Armour Etch to sit in for about five minutes.
5. Rinse the sunglasses with hot water to remove all traces of the Armour Etch. Repeat until fully removed.
6. Rinse the sunglasses with warm soap water. Rinse them off again with clear hot water to remove the soap.
7. Allow the sunglasses to air dry.
8. Polish the sunglasses with a cloth specifically for eyewear.
Learn transport a hot food dish so it arrives fresh.
Whether it's the middle of summer or dead of winter, occasions arise all year to bring hot meals to picnics, pot lucks and parties. Yet, keeping a lasagna hot or a baked casserole warm can be a challenge if you have to drive the food across town to its final destination. If you're signed up to bring a hot dish to an event or party, there are a few simple tips you can follow to have it arrive fresh, piping hot and ready to eat when served.
Instructions
1. Bake your dish in a glass pan, as glass is a better insulator than metal. Wrap three bricks in heavy duty aluminum foil and bake them in the oven along with your dish. Remove the dish and bricks carefully from the oven. Cover the pan with a tight-fitting plastic or glass lid or wrap it in aluminum foil if you do not have a lid that fits the pan.
2. Wrap the covered glass dish containing your hot food in two or three layers of thick cotton hand towels.
3. Set the foil-wrapped bricks along the bottom of a towel-lined portable food cooler. Place the towel-wrapped covered dish on top of the bricks. Close the cooler, place it on the floor of your car, and drive to your destination. Keep the dish inside the closed cooler until you are ready to serve the dish.
Practice makes perfect when it comes to using chopsticks. It may look complicated but the key is that the bottom chopstick remains still while the upper chopstick moves to grasp the food. Here are a few steps to eating with chopsticks in no time.
Instructions
1. Hold one chopstick between your thumb and middle finger. Position the chopstick so that it lies at the base of your thumb (on the joint) and at the lower joint of the middle finger. This chopstick shouldn't touch the forefinger.
2. Place the other chopstick between your thumb and forefinger. The side of the chopstick should rest against the tip of your thumb; the top of the chopstick should rest against the pad of your forefinger.
3. Be sure the tips of the chopsticks are parallel.
4. Keep the first chopstick stationary as you practice moving the second chopstick toward the stationary one.
5. Use this technique to position the chopsticks around a piece of food.
6. Hold the food firmly as you lift it toward your mouth.
Tags: your thumb, against your, between your, between your thumb, chopstick between, chopstick between your, chopstick should
English walnuts have a mildly sweet, delicious flavor. These nuts taste good eaten by the handful or in any baked item. They are high in omega-3 fatty acids, fiber and protein. Plus they have no cholesterol and no fat. The following article will tell you harvest the walnuts, from picking them off the tree to scooping out the nut meat.
Instructions
1. Harvest the walnuts at the appropriate time, usually late August through September. Do not delay too long--otherwise, after they dry you will be left with kernels that are dark-colored or moldy. Recognize harvest time when the nuts all around the tree start to burst their hulls at the same time.
2. Determine the maturity of individual hulls by inspecting the tissue between the kernel and the shell's inner lining. When the English walnuts are ready, the tissue will be brown and the hull will be loose. The hull willburst naturally if the tree received enough water; otherwise, you will need to inspect the individual hulls.
3. Pick the nuts. Spread a tarp under the tree, shake the tree branches to dislodge the nuts, and then gather them up from the tarp.
4. Leave the whole nuts to dry for two weeks if the hulls did not burst naturally. Preferably keep them outdoors in the sun. Flip them over daily.
5. Remove the hulls gently by hand to avoid damage to the kernels.
6. Store the English walnuts whole in the kernel or else crack them with a rubber mallet to remove the nut meat. If you aren't going to eat them or use them in recipes right away, you can freeze them in a sealed plastic bag for later.
Tags: English walnuts, burst naturally, hull will, individual hulls
Recipe to make pasta primavera. This is an easy recipe to cook pasta primavera. Prepare and serve pasta primavera for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.
Instructions
1. Step one in cooking your pasta primavera with this recipe is to cut broccoli and asparagus into 1" pieces; slice zucchini thinly; cook until crisp tender; drain and put into a large bowl.
2. Step two in cooking your pasta primavera with easy recipes like this one, is to cook and drain linguini.
3. Saute garlic and tomatoes in olive oil in a large skillet for 2 minutes. Stir in basil and mushrooms; cook 3 minutes.
4. Stir in peas, parsley, salt and pepper; cook 1 minute more. Add mixture to vegetables in bowl.
5. Melt butter in the same skillet; stir in cream and cheese. Cook over medium heat, stirring constantly, until smooth.
6. The final step to make pasta primavera with this recipe is to add linguini; toss to coat. Stir in vegetables; heat gently just until hot. Serves 6 - 8
Tags: pasta primavera, easy recipes, pasta primavera with, primavera with, cooking your
What Is the Difference Between Pure Honey & Clover Honey?
Honey is created by honeybees. It has been collected and used as a food source, medicine and ingredient for cooking and distilling for almost three millennia. Dozens of varieties of honey are found all over the world. Each type of honey has its own color, taste and even smell. The source of the pollen honeybees collect to make their honey bestows distinct characteristics on the honey.
Source
Bees will collect pollen from any flowering plant. Pure honey would simply be honey from any variety of flowers (of any color, etc.) as long as it was produced by bees. Some of the better-known honey sources include alfalfa, orange trees, pumpkin blossoms and clover. According to Becky and Glenn Magrum of eBeeHoney, clovers contribute more to honey production in the United States than any other group of plants. Clover honey includes white Dutch clover, white blossom clover and yellow blossom clover. The National Honey Board stipulates that at least 50 percent of the flowers from which pollen is collected must be clover for honey to be identified as clover honey.
Color
The color of honey can range from pale to dark brown. Honey from sources such as avocado or buckwheat tend to be darker. Clover honey refers to a pale amber to almost white honey.
Taste
According to many honey tasters, clover honey has a subtly sweet, flowery flavor and a pleasing mild taste. Some pure honeys have a stronger flavor or a sharper taste.
Smell
Pure honey derives its scent from its source. Basswood honey has a woody scent, while acacia honey has almost no scent. Clover honey has a grassy, floral scent. Historically, the scent would influence the uses of the honey. Basswood is commonly used in marinades. Acacia is popular as a sweetener for teas, as it doesn't affect the tea's aroma. Clover honey is often used in dressings and in baking.
Processing
Genuine clover honey can (dependably) only be obtained through a beekeeper. Most commercial honey is heated before packaging. The Magrums state that this honey has been heated to about 160 degrees Fahrenheit to accomplish several things: allow use of fine filters so that all impurities - including beneficial pollen and enzymes - are removed to extend shelf life; allow faster automated packaging; blend different honeys; and impede the crystallization process. According to eBeeHoney, some large packers add corn syrup to honey to extend the shelf life and keep the honey clear.
Tags: Between Pure, Between Pure Honey, blossom clover, clover honey, Clover honey
Roasted vegetables are both healthy and delicious. Now with the ease of a slow cooker, you can enjoy them more often in your menu rotation. Just chop, season, flip on the slow cooker, then enjoy.
Instructions
1. Select a good mixture of vegetables. This is a great way to clear out your crisper of all those odds and ends before they spoil.
Potatoes, carrots, celery, bell peppers and onions make a great combination.
2. Once you have gathered your veggies, wash them. Peel the potatoes, onions and carrots. You can leave the potato skins on, if you choose, for added nutrients.
3. Chop the veggies into bite-size pieces (approximately an inch). You should have about five to six cups of mixed veggies when you are done chopping.
4. Place the veggies into the slow cooker. Add two tablespoons of olive oil, two tablespoons of water, three to four cloves of minced fresh garlic and salt and pepper to taste. Stir, mixing the vegetables well until they all appear seasoned.
5. Cover slow cooker and cook the vegetables on low for seven to nine hours or until the vegetables appear fork tender. This recipe akes approximately six to eight servings.
Every recipe begins with a list of ingredients, and Cheerios are no different. Food products are required by law to list ingredients on the packaging. The order of these ingredients is very important since the most predominant ingredient is listed first and the rest are listed in descending order. Cheerios are popular with consumers seeking good sources of whole grains since whole grain oats is the most predominant ingredient in the breakfast cereal. The remaining ingredients include modified corn starch, corn starch, sugar, and salt. Mothers who are concerned about the high sugar content in cereal prefer Cheerios since sugar is the fourth listed ingredient. A number of breakfast cereals on the market today list sugar as the second most predominant ingredient. Other ingredients in Cheerios include the preservative tocopherols, the leavening ingredient calcium carbonate, the additive trisodium phosphate, and additional vitamins, nutrients, and additives.
Manufacturing process
To make Cheerios, the dry ingredients are first mixed with water resulting in a raw batter that will eventually become the familiar O-shaped cereal. Cheerios get their classic shape when the batter is pressed through special molds. Each tiny circle is then put through a drying process. Following this drying period, hot steam is applied to the cereal in a special pressure cylinder. When the cereal is removed from the high pressure cylinder and returned to a normal atmosphere, the water inside turns to steam and causes the Cheerios to puff up. At this point, the cereal is almost done. A little more drying time, as well as the addition of sprayed on vitamins and minerals, completes the process.
Varieties
First called "Cheerioats," Cheerios debuted in 1941 and were marketed as the first ready to eat cereal. Still popular decades later, the Cheerio family has grown to include a number of tasty varieties such as Honey Nut, Apple Cinnamon, Banana Nut and Berry Burst. A multi-grain version, as well as Frosted, Fruity, and Yogurt Burst Cheerios are also on the market.
Tags: most predominant, most predominant ingredient, predominant ingredient, Cheerios Made, corn starch
Whether you are hosting a graduation celebration or you are in charge of bringing the cake for the office party, you can spice up the event by decorating the cake yourself. Many cake decorators work out of their own personal homes, making cakes for friends and relatives. If you have an oven, cake pans, an electric mixer and some inexpensive cake decorating tools, you can put together decorative cakes that will win the admiration of everyone at the party. Follow these steps.
Instructions
1. Choose your cake recipe with care. Although some cake decorators start with a cake mix, they alter the recipe to produce a sturdy crumb cake that will hold up to cutting and carving. One popular alteration is to use a regular white boxed cake mix and combine it with four egg whites, ½-cup of cool water, ½-cup of vegetable oil, one small package of instant white chocolate pudding (or vanilla pudding) and 1 cup of sour cream. Beat all the ingredients together for two minutes and bake in greased and floured cake pans for the times suggested on the cake mix box for your pan size.
2. Level your cakes before filling and icing. Notice the elegant cakes in a bridal magazine or in the window of a cake decorating shop, they are perfectly flat. Cake decorators achieve this by cutting off the rounded tops of each layer before filling. You can purchase an inexpensive cake leveler or stick toothpicks in the side of your cake layer at the same height and use them as a cutting guide.
3. Whip your icing until it is smooth and silky. When the consistency is correct, the icing will hold its shape and still be soft enough for you to spread with ease. The lightweight airy icing found on decorative cakes often contains meringue powder, which allows it to whip easily. Use a decorative icing recipe instead of opting for a canned icing. See the Resources section for a link.
4. Pipe decorator icing with special bags and icing tips. To cover the entire cake, use a large icing tip and pipe the icing on top and on the sides before smoothing it with a long offset spatula.
5. Heat the spatula for an ultra smooth finishing on your cake. One of the best kept cake decorating tips is the use of a hot spatula. After you have initially smoothed the icing, dip your spatula into hot water and quickly wipe it dry before using it to smooth the icing. The heat from the spatula will slightly melt the shortening or butter in the icing and leave a silky smooth finish on your cake.
6. Pipe borders around the top edge of the cake and where the cake meets the cake plate for a finished look. Try piping a shell pattern or a rope pattern, using a smaller tip for the top cake border and a larger one for the bottom border.
7. Finish your decorative cakes with piped on writing, hand formed flowers or even fresh flowers inserted into special cake prongs to keep them from making contact with the icing.
Tags: your cake, cake decorating, before filling, cake decorators, cake pans
Freezing your tomatoes allows you to wait until you have the time and supplies to can them.
Tomatoes are a must-have for traditional Italian dishes. African, Latin-American, Cajun and Indian recipes also make frequent use of tomatoes. When time or lack of canning equipment prevent you from preserving your harvest, freezing tomatoes provides a quick, simple solution. Freezing affects texture, so skip salsas and other texture-dependent recipes in favor of world cuisine and regional heritage dishes. Can whole frozen tomatoes to use in your favorite recipes, for year-round enjoyment.
Instructions
Juice
1. Place 14 lbs. frozen tomatoes in your stockpot for every 5 qts. of finished juice desired. (see References 1) Put the lid on the stockpot and turn heat on low. Allow tomatoes to thaw for twenty minutes.
2. Raise heat to medium-high. Bring tomatoes to a boil while you crush them against the sides of the stockpot with a pestle or wooden spoon.
3. Position the food mill over your stockpot and fill it with the boiling tomato mixture. Turn the handle to extract the juice back into the pot. Discard the seeds and pulp. Repeat as many times as necessary to remove all the seeds and skins from your juice.
4. Add 1/2 cup lemon or lime juice to every gallon of tomato juice before canning it to ensure adequate acidity. Omit lemon or lime juice if refrigerating or freezing the tomato juice instead.
5. Follow USDA canning guidelines if you intend to can tomato juice. Wash all jars in hot soapy water and rinse well. (see References 2) Sterilize the jars by filling them with water and boiling them in a separate water bath canner for ten minutes. Use a jar lifter to remove jars from the water bath and stand them upright on a towel on your counter.
6. Fill each jar with juice, up to 1-inch from the top. Place lids on each jar, rubber side down. Screw rings onto each jar fingertip tight.
7. Fill water bath canner halfway with water and heat to 170 degrees Fahrenheit. (see References 3) Place each jar in the rack in the water bath canner. Pour additional boiling water into the canner, taking care not to pour directly onto the jars, until water laps over the tops of each jar by two inches.
8. Process tomato juice in the water bath for 45 to 60 minutes, depending on the size of the jars and your approximate altitude. (see References 2A) Remove jars from the water bath using a jar lifter and place them on a towel on the counter until they cool overnight.
9. Press on each seal the next day, refrigerating any jars that did not seal. Can the juice a second time with a new seal if desired.
Tomato Sauce, Puree or Paste
10. Double the amount of frozen tomatoes used to make juice when making tomato sauce, or triple it for tomato paste.
11. Fill stockpot with 14 lbs. frozen tomatoes for every gallon of crushed tomatoes desired. Prepare the same way used to make tomato juice, without running the tomatoes through the food mill.
12. Simmer on low heat until the tomato mixture reduces by 1/3 to 1/2 if making tomato sauce. (see References 2B) Reduce by 2/3 if making tomato paste.
13. Fill jars, leaving a 1-inch headspace and process in water bath canner as before.
Tags: water bath, tomato juice, bath canner, frozen tomatoes, water bath canner, making tomato, every gallon
Type out text in a rainbow of colors to create a colorful message.
Give a text graphic a colorful rainbow effect, instead of using a solid color. Rainbows consist of the basic primary and secondary colors--red, orange, yellow, green, blue, indigo and violet. Assign these colors to each letter in your text in this order, using a graphic editing program. Send your graphic text to someone to say "Happy Birthday" or "I love you." You don't have to spend any money to create a personalize graphic of rainbow text.
Instructions
1. Open a graphic editing program, such as Microsoft Paint, Apple Paintbrush, or the free-to-download Paint.NET. Use a more advanced program if desired. Go to "File" and "New" to create a new blank file with a white background.
2. Select the "Text" tool in the program and click on the blank document where you would like to start the line of rainbow text. Choose the font for your text and the font size from the text toolbar.
3. Type the line of text that you would like to make into a rainbow. Select the first letter by clicking and dragging your mouse over it. Click on the color red in the color palette in the program. Select the second letter and click on the color orange. Continue along the line of text in the same way and add the rest of the colors of the rainbow. If the text continues after the last color, repeat the rainbow again until you run out of letters.
4. Save the file as a .GIF or a .PNG file so you can upload it to the Internet, or attach it to an email to send to someone.
Tags: editing program, graphic editing, graphic editing program, line text, rainbow text
If you're a vegan, and a health nut, you probably have trouble finding things to order at a sushi restaurant. Instead of annoying the chefs by asking them to make things that aren't on the menu, you can make your own delicious vegan sushi. To save calories, you can also make it without rice!
Instructions
1. Cut your vegetables and tofu into thin, long strips. The strips should be as long as possible.
2. Take a seaweed sheet and sprinkle a few drops of rice vinegar on it. Spread it with your fingers, especially on the bottom quarter of it.
3. Spread alfalfa sprouts on the damp sheet, leaving the bottom quarter of the sheet empty.
4. Place the cut vegetables of your choice on the top quarter of your sheet.
5. Gently wrap the sheet over the vegetables from the top. Roll them down toward you as tightly and as packed in as possible.
6. Seal the roll by sticking the end of the seaweed sheet to it. It will be damp from the rice vinegar.
7. Cut the roll into small, even pieces. Make sure your cuts as as clean as possible, or they will fall apart.
8. Dip in soy sauce or a tiny bit of wasabi, and enjoy!
The smell and taste of a baked bread straight from the oven is one of life's finer pleasures. Bread dough can be made from scratch or purchased from bakeries and grocery stores, allowing you to bake the loaf fresh. With a few common household items and a little time, fresh-baked bread is yours to serve or consume.
Instructions
1. Preheat the oven. Set the oven to the temperature recommended by the bread recipe. A specific and constant temperature is often required for the bread to properly bake. Most basic breads that only contain yeast, flour and water are baked at high temperatures of 400 or greater. Breads that contain milk, eggs or butter are often baked at lower temperatures.
2. Once the oven has been preheated to the proper temperature, place your bread dough on a baking sheet or in a loaf pan. Put it into the oven. The heat transforms the moisture in the dough to steam, causing the bread to rise. After the dough has risen, the final shape and size sets and the crust forms. The oven door should not be opened until the bread has completely formed, including the crust.
3. Apply a mist of water to the oven, using a spray bottle. Spray the sides of the oven. The water transforms into steam, which then raises the temperature of the oven. Make sure water does not come in contact with electrical components of the oven, including the fans and heating coils. Close the door immediately after misting the oven. Leaving the door open too long will cause heat to escape, resulting in bread that won't properly form.
4. Check the progress of the baked bread. Use the baking time in the recipe as a general guide for when it's done. The bread should feel firm and appear golden brown. A loaf of bread that appears too hard may have been cooked too long. If the bread feels spongy or doughy, it is undercooked.
5. Remove the bread and tap on the underside of the loaf. If you hear a hollow sound, the bread is probably done. If the sound is dull, the bread may need to be cooked a little longer.
Make your next grits recipe ahead of time and add your favorite sharp cheese.
Commonly known as Southern-style comfort food, grits make an excellent side dish to accompany pulled pork, fried chicken or breaded cod fish. Adding cheddar cheese can turn a plain bowl of grits into an epicurean delight. Make your next dinner party a cinch by making these cheese grits ahead several days to give yourself time to make the rest of the meal. Whenever you make them, your guests will surely enjoy the smoothness of properly cooked grits combined with the sharpness of cheddar.
Instructions
1. Melt in a large saucepan 1/4 cup of unsalted butter over medium heat.
2. Finely chop 1/2 cup of white onion with a sharp knife and cutting board. Place the onion in the saucepan with the butter and cook until the onions are translucent.
3. Finely mince 1 clove of garlic and add into the pan stirring for about 1 to 2 minutes. Pour in 5 cups of water.
4. Mix 1 cup of grits and 1 tsp. of salt into the saucepan and stir until combined. Cover the pan and turn the heat to low and cook for 20 to 30 minutes until it has a thin porridge-like texture.
5. Add 2 cups of grated sharp cheddar into the grits and mix until thoroughly combined.
6. Whisk together a 1/2 cup of milk, 2 eggs and 1/4 teaspoon of red pepper in a mixing bowl.
7. Pour the milk mixture into the grit mixture slowly while stirring the grits constantly.
8. Grease a 13 by 9 inch pan with butter. Pour the mixture into the pan and cover with plastic wrap.
9. Store the pan in the fridge for 3 to 4 days. Remove the plastic wrap, and place in an oven heated to 350 degrees. Bake for 50 to 60 minutes until the center of the grits casserole is set.
Tags: Make your, Make your next, minutes until, mixture into, plastic wrap
Salsa is more popular than ketchup in the United States for a condiment. It is most often seen as an accompaniment to tortilla chips, but you can use it in many other applications as well. Try topping barbecued chicken or pork with salsa instead of barbecue sauce. It also makes a spicy topping for fish. Dress up your next sandwich by replacing the mayonnaise with salsa. Because salsa means sauce, you can technically use anything you have to make it, but the most familiar recipe is tomato salsa. Salsa is one of the easiest things to prepare. The trick to the best homemade salsa is to make it fresh and use the best ingredients available.
Instructions
1. Chop the tomatoes, onion, jalapenos and green chiles into bits the same size using the knife.
2. Combine the chopped vegetables in a bowl.
3. Add the minced garlic to the bowl.
4. Sprinkle the vegetables with salt.
5. Stir in the lime juice to combine.
6. Place the salsa in the refrigerator for 1 to 2 hours (or longer) to let the flavors meld.
An elaborate salad calls for a simple vinaigrette.
Unlike sugar-laden store-bought dressings, most homemade salad dressings contain no added sugar. Those without fruit, nut and dairy ingredients often contain no sugar whatsoever. A classic oil-and-vinegar dressing, for instance, is completely sugar free if made with red wine vinegar. Salad dressings made with dairy and nut ingredients may contain small amounts of naturally occurring sugars, but they are still free of added sugar, low in carbohydrates and suitable for low-sugar diets.
Instructions
Vinaigrettes
1. Make a basic vinaigrette by combining five parts olive oil, three parts red wine vinegar and salt and pepper to taste. This all-purpose dressing contains no sugar whatsoever. Its simplicity makes it perfect for showcasing special salad ingredients -- such as dried fruit, roasted squash and nuts -- that a heavy dressing would overpower. For best taste, buy high-quality olive oil and vinegar.
2. Embellish upon the basic recipe by adding a spoonful or two of Dijon mustard, which also contains no sugar. Add a clove or two of finely minced garlic, which contains an insignificant amount of naturally occurring sugar -- less than a gram. These additions will add punch and zest, and this dressing perks up plain salads beautifully. It's delicious on avocado salads.
3. Use balsamic vinegar instead of red wine vinegar for great depth of flavor. Compared to wine vinegar, balsamic vinegar tastes subtly sweet, but it still contains very little naturally occurring sugar. A tablespoonful of balsamic vinegar has only about 2.4 g sugar.
Creamy Dressings
4. Make a creamy, zesty dressing using nuts and sesame paste. Isa Chandra Moskowitz's diet-friendly Caesar Chavez Dressing contains cashew nuts and tahini, or ground sesame paste, in place of oil. Lemon juice, miso, Dijon mustard and capers in brine contribute acidity and rich, salty flavors. Blend the ingredients with water to a creamy consistency, and you have a tasty dressing with less than a gram of naturally occurring sugar per 3 tbsp. serving.
5. Mix up an easy tahini dressing by whisking together equal parts lemon juice and tahini with minced garlic and salt to taste. Add water until the dressing reaches the desired consistency and garnish with chopped parsley. Tahini has about 3 g naturally occurring sugar per tbsp., and lemon juice only traces of sugar, so each tbsp. dressing will contain only about 1 g sugar, depending on how much water you add. This dressing is terrific on tomato and cucumber salads and as a dipping sauce alongside Middle Eastern dinners.
6. Make a nearly sugar-free ranch dressing by picking the right ingredients. Homemade ranch dressings usually start with a base of mayonnaise, sour cream and buttermilk. Choose a sugar-free mayonnaise made from only oil, vinegar, egg and seasonings. Full-fat natural sour cream has 8 g sugar in the form of naturally occurring lactose per cup. A cup of buttermilk contains about 12 g sugar, so each serving of dressing will have a few grams of sugar at most. Season your creamy base with salt, pepper, onion powder, garlic powder and fresh dill for a people-pleasing ranch vegetable dip and salad dressing.
Are you throwing a party and need an easy and excellent appetizer for your guests? Don't worry we have the recipe for you. You will learn make the perfect nacho party platter that your guests will love and is easy to make. Anybody can make this dish and you can make it in a matter of minutes.
Instructions
1. Start by buying your favorite tortilla chips. Yellow corn tortilla chips are the best for nachos because they don’t get as soggy as other chips. Buy some of your favorite chili with beans or you can make some homemade chili if you like. You will also need to buy cheese. Buy two different types of cheese. I prefer Velveeta and shredded cheddar cheese or Monterey Jack cheese. You will also need sliced black olives and sour cream as well as salsa.
2. Take a baking sheet and cover it in wrinkled tin foil. Spread your tortilla chips over the entire baking sheet one layer thick. Heat your chili on the stove and add the Velveeta cheese to the chili as it begins to get hot. Allow the chili and Velveeta to cook until all of the Velveeta is melted.
3. Pre-heat the oven to 375 degrees. Pour the chili and Velveeta cheese mix evenly across the top of the tortilla chips that you put on the baking sheet. Sprinkle your shredded cheese on the top of the chili/Velveeta mix. Place the baking sheet with all of the fixings into the pre-heated oven.
4. Bake the nachos on the baking sheet for about 5 to 7 minutes. After removing the baking sheet from the oven, pick up the nachos from the baking sheet, using the corners of the foil to do so. Place or slide your nachos with the foil onto a big platter. Leave the nachos on the foil so that you do not mess up the beautiful golden crust that developed on the top of the nachos.
5. Take your salsa and put about six small dollops on the top of the nachos. Put about six dollops of sour cream next to the dollops of salsa. Now spread your sliced black olives over the top of that, and you have a great nacho party platter ready to serve at your party. Do not allow the nachos to sit for too long before you serve them or the cheese will start to solidify.
6. If you are a person that likes extra hot dishes and want some more spice on the nachos, then put some sliced jalapeño peppers on the top of the nachos before you put them in the oven so that the jalapeños have a chance to cook and release some of its oils into the nachos. Or just use your favorite hot sauce and splash some onto your nachos wherever you want and as much as you want.
Tags: baking sheet, tortilla chips, chili Velveeta, your favorite, also need, black olives, cheese chili
Beans just may be magical. They contain no cholesterol, are low in fat and high in fiber. Members of the legume family, beans grow in pods, then are shelled and dried. Two of the most versatile are black (turtle), and kidney beans.
Availablity
Black beans and kidney beans are grown in many different locations. They're sold in cans or dried. Dried beans are pre-packaged or sold in bulk.
Identification
Kidney beans are dark maroon in color, or a pale pink less-vivid version. Their name describes their shape. Black beans are small, oval and jet black. Their flesh is cream colored.
Kidney Bean Uses
Kidney beans have a strong flavor of their own and pick up other flavors well. Either type of kidney bean can be used in hot or cold recipes. They marinate well and make a good addition to stews. Kidney beans are commonly used in chili. Their color and texture work well with the other spicy ingredients
Black Bean Uses
Black beans have a mild, sweet taste and a soft texture. They lend themselves well to soups, stews and sauces. They're most often used in the cuisine of the Caribbean, Latin America, or Southwestern United States.
Nutritional Value
1 cup of cooked, boiled black beans contains 227 calories, 0.9g fat and 15g fiber.
1 cup of cooked, boiled kidney beans contains 225 calories, 0.8g fat,and 11.3g fiber.
Reheat stale chips in the oven to make them taste fresh.
One problem with large bags of tortilla chips is that it can be hard to seal the bag properly and prevent the chips from going stale. Most people do not like to eat stale tortilla chips, and so they end up getting thrown away. You can eliminate this waste by reheating the chips to restore crispiness and texture to the chips. Reheating the chips takes just a few minutes, and the chips will taste as good as new, or maybe even better.
Instructions
1. Preheat the oven to about 500 degrees Fahrenheit. While the oven is heating, spread the chips out onto a cookie sheet in an even layer. Don't overlap the chips or they may cook unevenly.
2. Place the chips in the oven. Turn on the oven light to watch the chips. They will brown quickly and you will need to watch them so that they do not burn.
3. Heat the chips in the oven for about three minutes, or until they start to turn a golden brown. Remove the chips promptly and serve immediately.
The Catuaba tree is native to Brazil and has been used for centuries for medicinal purposes. The bark and leaves of the Catuaba tree are known to be an aphrodisiac. In addition to increasing sex drive and reducing stress, the plant carries anti-viral and anti-bacterial healing properties. Some modern uses for the herb include fighting off staph infections and inhibiting the HIV virus. Catuaba is most often taken as an infusion or a tea.
Instructions
1. Consult your physician before you begin to drink Catuaba tea. Be sure she knows about all of the prescription and over-the-counter medications you are currently taking, as well as any vitamins and supplements. As of 2007, there have been no drug interactions with Catuaba, but the herb can affect everyone differently.
2. Visit your local health food store to buy the Catuaba herb. Catuaba is known by many names, including catagua and chuchuhuasha. The Tropical Plant databases can provide you with many other nicknames of Catuaba, as well as its physical description (see Resources).
3. Follow the specific directions on the packaging, if there are any, for preparing tea, as the potency of the herb may vary. Casual directives for making an infusion specify to put a handful of the herb into a glass of water. Measurements approximate 1/4 to 1/2 cup of the dried bark or herb and 8ox. of water that has been brought to room temperature.
4. Let the Catuaba infusion stand overnight or for at least eight hours. Cover the glass with a paper towel if you have pets or small children who may disturb the concoction.
5. Strain the herb from the water after the tea has infused for eight hours or longer. Discard the herbs.
6. Drink 1 to 3 cups of the Catuaba tea daily to feel refreshed, calm and amorous.
Guacamole is a rich dip first prepared in Mexico, first made by the Aztecs in the 16th century. It combines avocados, lime, tomatoes, onions, garlic and fresh herbs and spices for a rich, tangy flavor. Guacamole is traditionally served as an appetizer with tortilla chips or as a toppings on entrees like tacos and burritos. Guacamole can be bought in any grocery store, however, making fresh guacamole from scratch is a treat that's easy to make.
Instructions
1. Cut, peel and remove seeds from avocados. and juice the lime.
2. Scoop avocado pulp and lime juice into a bowl and toss well. Drain the leftover lime juice and save it for later.
3. Mash in salt, cumin, and cayenne with a potato masher. Mash avocados thoroughly for smoother guacamole.
4. Fold in diced onions, tomatoes, cilantro, and garlic.
5. Let the guacamole sit for 1 hour at room temperature, or refrigerate for 1 hour before serving for best flavor.
A potato baker bag is a fabric bag used to bake potatoes in the microwave. It is a cotton bag lined with cotton padding. Depending on the size of the bag, the bag can be used to bake one to five potatoes. Baker bags provides even baking for all the potatoes inside. Potatoes baked in a baker bag soft all the way through, with a tender skin. It is not necessary to pierce the potato before baking as you would if baking in a conventional oven.
Instructions
1. Wash the potatoes and leave them slightly wet.
2. Wrap the potatoes in the paper towel and insert them into the bag. Close the bag. Do not crowd the bag. There should be air space in the bag.
3. Place the bag in the microwave and close the microwave door.
4. Cook the potatoes for three minutes and then leave a two minute gap. Cook the potatoes again for two minutes leaving a two minute gap between each cycle. Turn the bag over half way through cooking.
5. Remove the bag from the microwave oven when the potatoes are well cooked. Hold the bag by its tip as it will be hot.
Whipped cream brings richness and visual appeal to many desserts.
There are a variety of whipped toppings available to consumers, which need only to be spooned or sprayed onto desserts. Although these are perfectly valid products in their own right, none offer quite the flavor and richness of real whipped cream. With only a small amount of sugar and vanilla, whipped cream makes a topping that complements almost any conceivable dessert, and many hot beverages as well. Cream is easily whipped by hand, with a minimum of equipment. For novices, the most important point is simply knowing when to stop.
Instructions
1. Select a bowl with a rounded bottom and straight sides to minimize splashing as the cream is whipped. Pour the heavy cream into the bowl. Begin whisking at moderate speed. Large bubbles will form on the surface of the cream in this stage.
2. Continue whisking the cream, watching the texture of the bubbles. They will continue to grow smaller as you whisk, beginning at the diameter of a dime and shrinking eventually to fine foam.
3. Change your grip on the whisk periodically, to minimize fatigue and the risk of repetitive stress injury. Alternate whisking from your fingers, your wrist and your elbow. Change directions, or switch between a circular motion and a figure-eight.
4. Lift the whisk periodically from the cream. When the foam has thickened enough that the whisk starts to leave tracks, add the sugar and vanilla. Whisk until the cream forms a soft, shapeless peak when the whisk is lifted out. At the soft-peak stage, cream may be spooned onto desserts or incorporated into other recipes.
5. Continue whisking for another few seconds to arrive at the stiff-peak stage. At this point, there will be a clearly defined edge left in the cream when the whisk passes through it, and when the whisk is lifted out of the cream the peak will have clear edges as well. Use stiffly whisked cream for piping decorations, or between cake layers.
6. If the cream looks very stiff but does not form a clean edge behind the whisk, it has been whipped too much. To salvage cream at this stage, add a little bit of fresh heavy cream, and fold it in gently with a spatula. If the cream looks and feels grainy, it has begun to change into butter. At this point it is no longer suitable for decoration, but can be used in baked goods.
Tags: when whisk, Continue whisking, cream looks, cream this, cream this stage, heavy cream, onto desserts
Canned tuna is a wonderful snack that is certainly healthy when compared to many of the other snacks on the market. If you are a fan of tuna, here is a way to spice up that canned tuna and make it a snack to remember.
Instructions
1. Open the canned tuna and drain out all the juices. Take the canned tuna, put it in a small strainer, and run it under cool water. This will clean out the canned tuna. Move the tuna to a small mixing bowl.
2. Add the salt and pepper to the tuna as well as 1 tbsp. of mayonnaise per can of tuna. Salt and pepper is optional and should be done based on taste. Many people leave out the salt for health purposes. Mix the tuna and mayonnaise up well in the mixing bowl.
3. Kick up the mixture with hot sauce and relish. After you have properly mixed up the tuna and mayonnaise, add 1 tbsp. of hot sauce per can. If you like your food on the spicy side, then add a bit more. This will give the canned tuna a bit of a Wasabi flavor. Add in relish to offset the spice if necessary.
4. Finish off your kicked-up canned tuna with 1 tsp. of hot mustard for a final secret flavor. This mustard gives the tuna a wonderful taste and is the most integral part of the recipe. The canned tuna is also good with hot mustard and no hot sauce if the spice is too much for you.
5. Serve your kicked-up canned tuna as a great spread or sandwich at your next party. This is sure to be a big hit as any dish that keeps the healthy aspect is popular.
Tags: canned tuna, kicked-up canned, kicked-up canned tuna, mixing bowl, This will
Wine grapes are produced throughout the world on both large- and small-scale production farms. Purchasing these grapes takes some research and negotiation. Depending on the type of grape you want and where it is grown, your transportation costs can vary significantly. If you plan to purchase grapes regularly the grower may give you a better price. Add this to my Recipe Box.
Instructions
1. Decide what kind of grapes you will need. Different wines are made from distinct varieties of grapes that are grown in particular areas.
2. Research the climate in which your grapes grow best. This will determine the general area in which to find a grower from whom to purchase the grapes.
3. Contact growers. In some states there are regions that grow many varieties. For example, California has the Napa Valley and the Temecula Valley, which both grow wine grapes. The Napa area is a moister climate and grows many varieties that do not do well in the hot, dry climate of Temecula.
4. Determine the cost of a bushel of grapes from different growers. Growers who have larger crops tend to charge lower prices for a bushel.
5. Purchase your grapes and arrange the transport. Negotiate the best deal you can. Remember that grapes need special handling and refrigeration during transit. This will cost you extra, so factor it into the total cost ahead of time.
Tags: many varieties, purchase grapes, This will, your grapes
Shrimp dip is a simple seafood dip which is perfect for any party, from a casual impromptu get together to a fancy black tie affair. The dip doesn't taste fishy, so often people who aren't seafood fans still enjoy this recipe. Shrimp dip can be made in a matter of minutes and stays good for a day or more after preparation when refrigerated.
Instructions
1. Wash and peel 1/2 pound of medium to large sized shrimp. Fill a medium-sized pot halfway with water. Bring to a boil. Drop in the peeled shrimp. Cook for five to six minutes. Remove the pot from heat and strain the shrimp.
2. Chop 1/4 cup of green onions. Place these in a food processor along with a package of cream cheese, 1/4 cup of sour cream, the cooked shrimp, 1 tablespoon of ketchup, and 1/2 teaspoon of horseradish. Pulse in the food processor until the mixture is the consistency of a chunky soup.
3. Remove the mixture from the food processor and place in a mixing bowl. Chop one stalk of celery into small pieces. Using a spatula, fold the celery into the mixture. Add a dash of Tony's Creole Seasoning. Fold the seasoning into the mixture.
4. Cover the mixing bowl with plastic wrap and place in the refrigerator to chill for at least 15 minutes.
5. Remove the mixing bowl from the refrigerator and spoon into a bread bowl. Decorate with garnish as desired.
Pinto beans take approximately two hours to cook from scratch.
Pinto beans are a popular legume in many areas of the southern United States and Mexico. They are inexpensive and hold flavor well, so seasoning them is important, especially when cooking them from scratch. The beans can be served as a side dish with meat, or as a main dish with cornbread or tortillas on the side.
Meat
A small amount of meat, such as ham, bacon or turkey, is often used when cooking pinto beans from scratch. The meat adds smokiness and depth of flavor that is difficult to establish without it. The meat is added to the water and spices at the beginning of the cooking process, and can either be shredded and added to the recipe or removed later. For a vegetarian option, liquid smoke can be added to provide a similar smoky flavor.
Onion and Garlic
Onion and garlic provide flavor to many different foods, and can be used as a seasoning for pinto beans as well. Fresh onion and garlic can be chopped up and added to the pot at the beginning of the cooking process to impart flavor to the beans. If you do not have fresh onion or garlic on hand, the spice powders can be used as a substitute.
Spices
There are a variety of spices used in the seasoning of pinto beans, which mainly depends on personal preference. Common seasonings include cumin, oregano, chili powder, cayenne pepper, black pepper, garlic powder and onion powder. Salt is needed for homemade beans but should not be added until the end of the cooking process. Cayenne pepper can be very spicy so use caution when adding this spice to a recipe. Make sure to taste often to ensure that your spice blend is the way that you want it.
Other Variations
Add fresh herbs, such as cilantro or oregano, to the beans after they have finished cooking to brighten the flavors. Another idea is to use chicken broth instead of water when boiling the beans. Jalapeno or serrano peppers can be added along with the onions and garlic to provide additional heat and flavor. Leave out the chicken broth and meat to make the beans vegan or vegetarian.
Tags: cooking process, from scratch, beginning cooking, beginning cooking process, chicken broth, dish with