Deer meat, or venison, is a meat that contains little to no fat. To ensure tenderness, large cuts of venison such as a roast, should cook on low heat for 2 or 3 hours. Smaller cuts of meat such as steak, need to cook on low heat for at least an hour.
History
In early America, venison was the main source of meat for most families. Due to the fact that domesticated farm animals were not common with most families, men had to hunt for wild game to provide food for their families.
Preparation
To have good venison, the hunter should prepare the deer for processing immediately after the hunt.
Features
Venison is a lean meat, low in calories and cholesterol. Three ounces of venison contains 139 calories and only has five grams of fat.
Considerations
Since venison is a lean meat, it should be cooked using a fat such as oil or butter to prevent it from drying out.
Warning
Never salt raw venison prior to cooking. Salt pulls out the juices, which will make the meat dry.
Every lawn owner works to achieve an attractive lawn that is lush, green and thick. However, lawn grass is sometimes sparse, with noticeable patches, in spite of healthy maintenance practices. The remedy for this problem is to reseed so new grass can fill in the thin areas and make the lawn look thick. It is best to plant new seeds in the fall when there are fewer weeds to compete with grass seedlings.
Instructions
1. Adjust the mower to the lowest setting and cut the grass to a height just above the soil. Cutting grass to this height loosens the soil for seeding.
2. Remove any buildup of debris between the grass blades. Thick layers of cut grass and other debris stop the smooth flow of water to the grass roots. Rake the debris out or, if it is thick, use a verticutter or dethatcher to lift it out. You can rent these machines from a home and garden center. Rake the debris off the grass after using the machines.
3. Loosen the soil further with an aerator. Oxygen and moisture can flow through loose soil more easily.
4. Pour the grass seed into a seed spreader. Spread the seed over the lawn at the rate recommended by the seed manufacturer. Apply up to three times the recommended rate on bare areas. Rake the seeds into the soil at a depth of up to 1/8 inch. Press the soil down with the head of the rake to make it firm and secure the seeds. If you are reseeding in the summer months, apply a light layer of mulch to protect the seeds from birds and retain soil moisture.
5. Apply fertilizer to the soil according to the rate and quantity recommended by the manufacturer. Send a soil sample to a professional laboratory if you are not sure of the type of fertilizer to apply.
6. Water the lawn frequently until the grass grows. Each time, apply a light amount of water that is just enough to keep the soil moist. When the grass is established, resume regular lawn maintenance practices.
According to a recycling fact sheet on the San Jose State University website, we use more than 80 billion aluminum soda cans every year. This unprecedented amount of soda production requires manufacturers to carefully monitor the storage of their trademarked beverages. To give their customers the freshest carbonated drinks possible, soda companies print date codes on the individual cans. There is no federal mandate for placing date codes or expiration dates on cans, but companies recommend drinking the sodas before the printed expiration date.
Instructions
1. Turn the soda can upside down without excessively shaking the can. Look for two lines of text printed on the can. The top line will only be numbers. The bottom line will be a combination of letters and numbers.
2. Read the top line of the text. The first two numbers refers to the month. For example, if the numbers say 10, the product manufacturing month was October.
3. Look at the second set of numbers on the top line. This is a three-digit number. This number lists the day of the year the product was manufactured. For examples, 115 means the soda's manufacturing date was the 115th day of the year.
4. Read the last group of numbers at the end of the row. This group may be 1 or 2 numbers. This number indicates the year of production. For example, a soda produced in 2012 reads 12.
Tags: group numbers, group numbers This, line will, numbers This, This number
Bean spouts are a simple, easy way to add extra nutrition to almost any meal. While mung and soy bean sprouts are sold in most grocery stores, many other types of bean sprouts may be available at your local health food store. Choosing which sprouts to buy depends on a number of factors including freshness, nutritional value and price. If you find yourself eating and enjoying bean sprouts several times a week, it may even be time for you to begin growing your own.
Instructions
1. Look for freshness. For any type of bean sprouts you purchase, freshness is key for taste. Bean sprouts of any type should have white, but not milky-looking stems, and one or two small green leaf tips at the top. Don't buy sprouts that look wilted.
2. Choose mung bean sprouts for use in fresh salads, Asian cooking or to top sandwiches or burgers. Mung bean sprouts add a bit of crunch to uncooked foods and taste great. Mung beans are high in vitamin C, fiber and protein and have only 30 calories in a 3-ounce serving.
3. Choose soybean, lentil or chickpea bean sprouts for adding to stews, omelets or other foods where they will be cooked. Cooking brings out the flavor of the sprouts.
4. Steam sprouts for 5 to 10 minutes if you wish to soften them. While most bean sprouts can be eaten raw, steaming softens the stems and makes them easier to chew.
Tags: bean sprouts, bean sprouts, mung bean, mung bean sprouts
Dried chili peppers are a staple in Indian and Mexican cuisine; their spicy flavor adds a kick to a variety of soups, stews, and curries. Varieties include the mild to medium hot ancho pepper, which means wide in Spanish; the pasilla, a long and very hot pepper; and the chipotle, a smoked, dried jalapeno. Whether you want to make a potent chili sauce for enchiladas or a a tangy curry to tickle your taste buds, there are a few basics for using dried chili peppers that apply to almost every recipe.
Instructions
1. Inspect the dried chili peppers for uniform pods that are free from decay or mold. Discard any pods that have lost their color. Look for shiny skins with dark red, maroon, deep brown or black color.
2. Decide which recipe you'll be using. Different types of recipe will require different preparation for the chili pepper. Read the recipe directions to see if you need whole dried chili peppers, ground peppers, or rehydrated peppers.
3. Rinse the peppers with water or wipe with a paper towel to remove dust.
4. Prepare chili peppers for your recipe. If your recipe calls for the peppers to be reconstituted, place the peppers in a bowl and cover with very hot -- but not boiling -- water. Soak the chilis for a minimum of 30 minutes, then cut off the stems before using them in your recipe. If your recipe calls for ground chili peppers, cut the stem off and then grind the pod in a spice grinder.
Tags: chili peppers, your recipe, dried chili peppers, pods that, recipe calls
Mele kalikimaka punch, a citrus and berry beverage containing no alcohol, refreshes and entices the taste buds. Raspberry, cranberry and lemon combine to create a juice mix that, when combines with sparkling mineral water, makes a colorful punch, ideal for upscale social gatherings or casual events. You can serve this Hawaiian drink year-round, but it's ideal when served cold during warmer months. This drink pairs well with dishes served for children because mele kalikimaka punch requires no extra added sugars. Dress up the punch with additional pieces of fruit or decoration as you wish.
Instructions
1. Place the frozen raspberries into an empty punch bowl. The frozen raspberries will both cool the drink and add a fruity flavor.
2. Pour one can of cranberry juice and one can of lemon juice into the the bowl.
3. Mix the juices with a wooden mixing spoon as you add the mineral water.
4. Pour the lemon-lime soda into the bowl, mixing it with the spoon.
5. Garnish the finished Hawaiian drink by placing lemon slices into the bowl and serve.
Tags: into bowl, frozen raspberries, Hawaiian drink, kalikimaka punch, mineral water
Create a variety of enchilada sauce flavors and can for use throughout the year.
There are many varieties of canned enchilada sauce available on the market. If you are unable to find a sauce that suits you particular palate, consider making your own. You can create a wide range of enchilada sauce flavors (Colorado or verde, for example) and can them for use throughout the year. This way you are rarely out of your favorite sauce when you need it. Customized, home-canned enchilada sauce also makes a great gift for friends and family.
Instructions
Prepping the Jars and Lids
1. Fill a stock pot halfway full with water and bring it to a boil.
2. Wash your canning jars with hot, soapy water and allow them to dry upside-down over a dish towel or drying rack.
3. Drop the canning lids into the boiling water and allow them to sterilize while you fill your jars.
Filling the Jars
4. Fit a funnel to the top of a canning jar and ladle enough enchilada sauce into the jar to fill it while leaving a 1/2-inch of head space. Repeat with the remaining jars.
5. Wipe the rims of each jar with a moist, clean dish rag to pick up any spillage. Tap the sides of the jars to release any trapped air and adjust the head-space as needed.
6. Fit a lid to each jar and tighten until fingertip tight, but do not overtighten the lids or they will be difficult to open once processed. Use the lid lifter to remove the canning lids from the boiling water.
Processing the Jars
7. Place the pressure canner on the stove over the largest burner. Drop the canning rack into the bottom of the canner.
8. Place the jars in a single layer inside the canner on top of the rack if you are using quart jars or in a double layer if you are using pint jars.
9. Pour enough hot water into the canner to fill it 3 inches to 4 inches. Fasten the lid on the canner and remove the weight from the steam vent port.
10. Turn the stove on high and bring the canner up to a boil so that steam pours freely out of the vent port. Once the steam has begun to pour out of the vent port, time the canner for 10 minutes, then place the weight back over the vent.
11. Bring the canner up to 10 lbs. of pressure. Once the canner reaches this pressure level, start timing. You will process the enchilada sauce for 15 minutes. Adjust the burner to maintain the required pressure heading as shown on the gauge.
Finishing Up
12. Turn the burner off and move the canner to a cool burner. Be sure not to bend over the canner just in case the weight shifts off the steam vent.
13. Allow the canner to cool down until the pressure has significantly dropped toward zero. While wearing an oven mitt, remove the weight from the vent port and allow all the steam to release from the canner. Once the pressure gauge reads 0 lbs. of pressure, remove the lid.
14. Lift the jars out of the canner using the jar lifter and place them in a warm location away from cool drafts. Allow the jars to cool overnight before storing in a cool, dry location.
Antipasto is the first course of any good Italian meal, composed of delicious bite-sized portions of meats, cheeses, pickles and other delicacies. Although word-mavens might wish to continue speculating on the differences between ante-pasto and anti-pasto, they agree the wrangling is best conducted over a plate of salami, giardinara and aged Asiago, accompanied by good bread and wine.
Function
Antipasto takes the place of hors d'oeuvres and the first course of a meal. Its name derives from its function: "ante" ("before") the pasta course. In a traditional Italian home, eating a meal together is an important occasion occupying a significant amount of time. In both homes and restaurants, one nibbles at the antipasto while awaiting the pasta course and the following meat, fish or poultry course. Salad or fruit and a sweet will appear in time, but not in any hurry.
In many homes, antipasto has a second function: showcasing the art of the cook. The sausage is homemade, and the olives are picked on the property. Fresh vegetables in a tart marinade bring the family garden indoors--hence the name, "giardinara."
Just as old-fashioned American cooks set their dinner tables with extra dishes of pickles and relishes, Italian cooks use the antipasto course to show off "a little of this, a taste of that."
Types
Antipasti include a great variety of foods but are usually served as a group of hot dishes or cold. Hot antipasto dishes can be quite elaborate, including baked clams, breaded eggplant, broiled shrimp, fried calamari (squid) rings and fried mozzarella sticks. A cold antipasto may include fresh and aged cheeses, prosciutto or other kinds of ham, sausages, cold vegetable salads, cold shrimp and seafood salads.
Benefits
Eating a meal in courses is very different from eating on the run. An antipasto, rather than satisfying hunger, is designed both to stimulate the appetite for the meal ahead and also slow the pace of the day to make dinner a relaxing experience. (Answering a cell phone, paying bills or having an argument all seem impossibly hard to deal with when you begin to wonder if there's one more dab of that really good olive salad.)
Furthermore, unlike a number of the crackers and puffed snacks that often accompany an American pre-dinner drink, an antipasto contains real food. With too much nibbling, the calories will add up, but at least they will be nourishing rather than empty calories.
Considerations
Too much nibbling--that's about the only down-side of a good antipasto. Remember the childhood warning "Don't make a meal out of that!" Then again, making a meal out of an antipasto deserves serious consideration. As the basis for a light--or not-so-light--lunch, the variety of an antipasto is hard to beat. Accompanied by a cold soup, it makes a delicious hot-weather supper. The ingredients of an antipasto can be adapted to a small or large party with delightful results.
Potential
Antipasto is not part of everyone's tradition, but the idea of an antipasto certainly can be. Try the idea for one family dinner a week: a little of this, a little of that, nutritious calories, not empty ones. It's a chance for everyone to try out some new tastes or nibble some traditional treats you haven't had for a while. You don't have to serve pasta, but you can. What matters most is spending time winding down, enjoying each other's company and getting ready to share a meal. That's the real point of antipasto.
Tags: cold antipasto, first course, little this, pasta course, rather than
Preserve grains for years with the proper storage methods.
Whole grains are optimal foods for long-term storage. Some hard grains have a storage life of as much as 10 to 12 years. To achieve such longevity, the grain must be stored under the proper conditions, including airtight containers, stable temperatures and a dark storage area. Prepared and stored properly, the grain can be as tasty after many years as it was the day it was stored.
Instructions
1. Dry the grain by spreading it in a layer onto a baking sheet. Preheat the oven to 150 degrees Fahrenheit and put the grain in for 10 minutes.
2. Place the dried grain in a half-gallon mason jar with a vacuum-seal lid. Place an oxygen absorber packet in the jar, then put the lid on the jar, making sure the seal is intact.
3. Place the lid attachment hose on the vacuum sealer, then hook the other end of the attachment to the mason jar lid. Turn on the vacuum sealer to remove the air from the jar. Turn the vacuum sealer off and remove the attachment from the lid.
4. Store the jar in a cupboard in a cool, dry, dark place such as a basement. Choose an area with a consistent temperature between 50 and 60 degrees Fahrenheit.
It isn't quite the same meatloaf as Mom used to make, but your family will love the tasty vegan version of this traditional mealtime favorite. A vegan meatloaf is low in fat, high in fiber and just plain delicious for vegans and non-vegans alike. You can even use the leftovers for a delicious meatloaf sandwich the next day.
Instructions
Healthy Vegan Meatloaf
1. Preheat the oven to 325 degrees.
2. Cook the brown rice and lentils as directed on the package.
3. Mash the cooked lentils in a large mixing bowl. Add wheat germ, bread crumbs, rice, egg substitute, onion, thyme, tomatoes, ketchup, soy sauce (or tamari sauce) and cheese substitute.
4. Pack the meatloaf mixture tightly into an oiled loaf pan.
5. Cover and bake for 1 hour.
Italian-Style Vegan Meatloaf
6. Preheat the oven to 350 degrees.
7. Combine all of the ingredients in a large bowl and mix well.
8. Press into an oiled loaf pan.
9. Bake for 30 minutes.
Tags: into oiled, into oiled loaf, Meatloaf Preheat, Meatloaf Preheat oven, oiled loaf
Pickled peppers bring a spicy tang to many dishes.
For many cooks and gardeners, preserving the summer's chilli peppers in vinegar is an annual ritual, providing a tangy and spicy condiment for the coming months. Chilli peppers, although they certainly have some acidity of their own, don't have enough to be safely canned without the use of a relatively costly pressure canner. By pickling the chilli peppers in vinegar, homemakers raise the peppers' acidity enough to use the simpler water-bath variety of canner.
Instructions
Choosing and Preparing the Peppers
1. Select your peppers carefully. Any variety of chillies can be pickled, separately or mixed, but they must all be of very high quality. Choose firm, glossy peppers with no visible blemishes or damage. They should not be wrinkled or rubbery. You need approximately 1lb. of peppers for every pint jar, so 9 lbs. accommodates a full canner load.
2. Wear disposable kitchen gloves at all times when handling chilli peppers. The active ingredient, capsaicin, can cause skin irritation for some people and is extremely painful if any gets on the membranes of the eyes or nose.
3. Char the peppers' skins in a hot skillet, under the broiler or on a gas grill outdoors. The peppers will release a potent smoke, so outdoors is preferable. Place the blistered peppers in a large bowl. Cover the bowl with plastic film wrap, and leave the peppers to steam for 5 to 10 minutes.
4. Remove the blistered skins by rubbing them off as you rinse the peppers under cold running water. Slice large chillies, if desired, or halve and quarter them. Cut a slit into the side of smaller chillies to allow the pickle juice inside. Remove the seeds, if you wish, for a milder flavor.
Pickling and Canning
5. Boil a large pot of water. You'll use this to fill the canner so it doesn't take as long to come to a boil once the canning process is underway.
6. Simmer five cups of white vinegar in a saucepan with one cup of water, 1 or 2 cloves of garlic, 2 tbsp. of sugar, 4 tsp. of non-iodized coarse pickling salt and the optional flavorings of your choice. Boil the vinegar mixture for 10 minutes, then strain to remove the garlic and any optional flavorings.
7. Fill sterilized canning jars loosely with the peppers, so the vinegar can circulate freely around them. Fill the jars with the hot vinegar solution, leaving 1/2 inch of clearance, or headspace, at the top. Screw the sterilized lids on, finger tight but no tighter.
8. Fill the canner basket with jars, and fill the canner with the preheated water until the jars are submerged to a depth of 1 or 2 inches.
9. Bring to a boil, and process the pint jars for a full 10 minutes from the time the water reaches a full rolling boil.
10. Remove the processed jars from the canner, and set them in a warm place to cool slowly. When they are at room temperature, press down on the lid of each jar to ensure it sealed properly. If the lid buckles and pops back, then the jar did not seal properly. Refrigerate it immediately, and discard the jar once you've eaten the peppers.
Need a quick meal that is healthy and great tasting ? One that can serve as breakfast, lunch, or dinner? Many meals are full of fat, unnecessary carbohydrates or simply have an improper ratio of carbs, fats and proteins. This meal is simple to prepare and even a non-cook can do it. Read on for what may just become a family favorite in your home.
Instructions
1. This recipe serves 2-3. Change ingredient amounts accordingly.
2. Melt the butter or an alternative option in a non stick pan on the stove or cook top.
3. Scramble the eggs until well mixed, then set aside
4. Add some sliced green pepper to the butter in the pan and saute' till slightly crunchy.
5. Add mushrooms and cook till tender, yet still firm
6. Add the eggs, parmesan/asiago cheese, spinach and basil
7. Cook altogether until eggs are mostly cooked, but not dry ! Add salt and pepper to taste. Eggs should glisten slightly to indicate some moisture content.
8. For breakfast: serve with whole grain toast.
For lunch: serve with a fresh garden salad or by itself.
For dinner: serve with other cooked vegetables, dinner rolls, or salad.
Sold in the frozen food section of the grocery store, hash browns are typically formed into a patty ready for cooking and serving for breakfast. These partially cooked potatoes cook quickly and provide a hot side dish with eggs, omelets or breakfast burritos. Although high in both carbs and fats, particularly if prepared by deep frying, hash browns are both filling and satisfying as an occasional treat.
Instructions
Deep Frying
1. Fill a cast iron pan or deep fryer with 2 to 3 inches of vegetable oil. Heat to the indicated temperature on the package.
2. Place the frozen hash brown in the oil and fry until golden brown and crispy.
3. Remove from oil and drain on a double layer of paper towels to remove excess oils.
4. Salt lightly and serve with scrambled eggs, egg white omelets or your favorite breakfast food.
Oven Method
5. Place frozen hash browns on a baking sheet and bake in the oven at 350 degrees Fahrenheit to reduce the amount of fat without sacrificing flavor.
6. Bake for approximately 10 minutes or until the patties are golden brown and crispy.
7. Sprinkle with salt to taste and serve with a healthy breakfast , such as low fat cottage cheese and fruit. The baked hash brown adds contrast to the meal and satisfies the palate without adding unnecessary fats.
Tags: hash browns, brown crispy, frozen hash, golden brown, golden brown crispy, hash brown
Spaghetti squash is a large, pale yellow vegetable with a stringy inner flesh that looks like spaghetti pasta when cooked. Most spaghetti squash recipes call for cutting the squash in half and discarding the seeds. If you want to get the most out of your squash, keep the seeds on hand for snacking. Spaghetti squash seeds are completely edible and when they are roasted and seasoned, they have a light, savory flavor.
Instructions
1. Slice your spaghetti squash in half lengthwise. Use a spoon to remove all the seeds from the squash flesh and set them aside.
2. Transfer the seeds to a colander and rinse them under cold water to remove any flesh that is stuck to the seeds. Dab the seeds dry with a paper towel.
3. Set your oven to 250 degrees Fahrenheit. Place the dried seeds into a large bowl and add 1 tsp. olive or vegetable oil, 1/2 tsp. salt and 1/8 tsp. pepper.
4. Stir the spaghetti squash seeds until they are evenly covered with the oil, salt and pepper. Pour them onto a baking sheet and spread them out in an even layer.
5. Place the baking sheet into the oven for 15 minutes. Remove the seeds from the oven and stir them, then place them back into the oven. Continue to roast and stir the seeds every 15 minutes for a total of one hour or until the seeds are golden brown.
6. Taste a roasted seed and add more seasoning if you think they are too bland. Eat the spaghetti squash seeds while they are still warm. Store any leftovers in a plastic bag or airtight container at room temperature and consume them within one week for the best results.
Tags: squash seeds, baking sheet, flesh that, into oven, salt pepper, seeds from, spaghetti squash
If time is not on your side, the fastest way to bake a potato is in the microwave.
Potatoes are a popular and diverse food item used for centuries. One of the most common methods of preparation, from the home kitchen to restaurants, is a baked potato. However, baking potatoes in a traditional oven can take time. The best way to enjoy a baked potato quickly is to bake it in the microwave.
Instructions
1. Wash the potatoes in the sink using cold water to remove dirt and debris. Use a vegetable brush or use your hands. Pat the potatoes dry with a towel or paper towel.
2. Puncture the potatoes with a fork several times, including once on each side and the top and bottom, to allow the steam to escape when baking. Place in a microwave-safe dish or on a microwave-safe plate, and place the potatoes in the microwave.
3. Microwave a single potato for seven to 10 minutes depending on size. The general rule is a 7-oz. potato will take seven minutes to bake. Multiple potatoes will require more time, approximately four additional minutes per potato. Let the potatoes rest when the cooking cycle completes to allow them to finish baking.
4. Test the potatoes by inserting a knife in the center. The knife should enter easily, and you can feel the potato for softness. Add more time in the microwave in one- or two-minute increments until done.
5. Remove the potatoes from the microwave. Slit the side of each potato with a knife. Break the potatoes apart with a fork.
Tags: baked potato, more time, potatoes with, seven minutes, with fork
This popular salad even today was created in 1924 by Chef Caesar Cardani. It was prepared and served right at the table in his restaurant in Tijuana, Mexico. The original recipe did not use anchovies and in the recipe here we will used coddled eggs, not raw. A coddled egg is cooked for about 45 seconds to 1 minute in boiling water. It gives the dressing a smoother, creamier consistency.
Instructions
1. Wash and dry the Romaine lettuce. Tear the leaves into pieces and add them to a large wooden or metal bowl. Refrigerate it for at least an hour. Then after the hour prepare the salad dressing. Chill some flat salad plates in the refrigerator to serve the salad on later. It tastes better when it is served on cold plates.
2. On the stove, boil water in a small pan. When it is boiling, drop the egg into it for 45 seconds to 1 minute and remove. Let it cool.
3. Mix 1 teaspoon of Worcestershire sauce, 3 tablespoons of lemon juice, 1 medium clove of garlic processed through a garlic press, salt and pepper to taste, 1 teaspoon of capers and 1 of Dijon mustard, 2 tablespoons fresh Italian parsley chopped fine and mix in small metal bowl.
4. Crack the egg and add it to these ingredients. Whisk the ingredients with a metal hand held whisk until it is smooth.
5. Now add half of the 1/3 cup of olive oil to this mixture. Continue to whisk while you add the oil in a steady stream. Get the wooden bowl out of the refrigerator add about half a bag of the prepared croûtons and the 1/3 of a cup of Parmesan cheese and half of the dressing toss well. Add the rest of the salad dressing and toss all ingredients well using salad tongs.
6. Serve the salad on the chilled plates that you put in the refrigerator. Don' t forget to give everyone a fork to eat it. This recipe does not include anchovies like the original.
7. You can use a blender to make the dressing. Add all ingredients except the olive oil to the blender bowl. Process the ingredients for one minute then with the blender still running add the olive oil in a thin steady stream blending until it reaches the consistency you desire for the salad dressing. Toss with the ingredients in a salad bowl and serve.
Tags: salad dressing, metal bowl, seconds minute, steady stream
Cool Whip is a brand of whipped dessert topping that is used as a substitute for whipped cream. Making your own home version of Cool Whip is so simple to make that you need only two ingredients and the right equipment. Turn your homemade whipped cream into dessert by layering with store-bought jam and fresh berries, or mix in different extracts or liqueurs. The possibilities to this simple recipe are endless.
Instructions
1. Place the bowl of your stand mixer and the heavy cream into the freezer. Allow it to sit in the freezer for 15 to 20 minutes. If you are using a hand mixer place the bowl you plan on using int the freezer. Getting the bowl and cream cold results in a better product.
2. Attach the whisk to the stand mixer or place the whisks into the hand mixer. Place the cream and sugar into the bowl. Turn on the mixer and beat until stiff peaks form.
3. Store whipped cream in an airtight container for up to 10 hours. If necessary, you can re-whip the mixture lightly prior to serving.
4. Flavor whipped cream as you are beating the mixture, before the stiff peaks have formed. Vanilla bean paste, almond extract, rum and cocoa powder are popular additions.
True wasabi---wasabia japonica---is a rare root plant native to Japan. The root is ground into a paste using an abrasive shark skin or porcelain grater. Most wasabi served in American sushi restaurants is an imitation paste made by blending ground horseradish, Chinese hot mustard and green food coloring. Eat a small amount of real or imitation wasabi to add a spicy kick when enjoying any variety of meat, seafood and vegetable dishes.
Instructions
1. Wash both hands thoroughly with soap and hot water and dry them with a clean towel. Much of Japanese cuisine preparation and eating involve the hands.
2. Press the tips of the chopsticks into the wasabi and pinch out a small bead---about half the size of a pea---of the green paste. Wasabi strengths vary greatly, even among imitation varieties.
3. Smear the small bead of wasabi off the ends of the chopsticks and into a small soy sauce dish. Press a finger into the wasabi in the small dish so the tip is coated with a thin green film, put your finger tip into your mouth and taste it for potency.
4. Return the ends of the chopsticks to the pile of wasabi if you feel that you will need more than the small amount you first took. Add wasabi into the small soy bowl until you have enough for the meal.
5. Pour soy sauce onto the wasabi in the small bowl and mix them together to make a popular dipping sauce for sushi. Add a few small strips of pickled or fresh ginger to give the sauce another dimension.
6. Eat the wasabi by smearing it onto a bite of food with the chopsticks just before you eat it or dipping the food bite into the liquid soy and wasabi blend. Drink water to quickly dissipate the strong flavor of wasabi when you accidentally use too much.
7. Cover unused wasabi paste with plastic wrap and store it for up to two days in the refrigerator. Press the plastic down onto the paste to keep it from drying out.
Tags: chopsticks into, ends chopsticks, finger into, into small, into wasabi, small amount
No Southern dish is complete without some authentic cornbread to go with it. One of the traditional methods for making the bread is by pan frying it. This technique produces a bread that is crispy on the outside edges and moist in the middle. You don't need wait until your next Southern themed meal to make this bread. It's delicious and quick to prepare, and accompanies other foods well. Plus, it's a satisfying snack even when eaten by itself.
Instructions
Instructions
1. Mix the ingredients (except the oil) in the bowl until you have a batter with a somewhat thin consistency.
2. Heat the oil in the frying pan on medium heat until it is hot enough to fry the batter.
3. Dollop the batter into the hot oil one teaspoon at a time. Perform this action gently to avoid splash back of the hot oil.
4. Brown on both sides turning once, and then remove from the oil. Drain cakes of excess oil on the paper towels.
Lebanese cuisine contains a healthy mix of ingredients such as flat breads, whole grains, herbs, roasted vegetables, olive oil, yogurt, sesame seed paste, chickpeas and lamb. Lebanese like to serve mezze, which is a variety of small dishes that make up an entire meal. Serve some delicious and healthy Lebanese mezze for your next dinner.
Baba Ghanoush and Pita
Baba ghanoush is a roasted eggplant dip that is served as part of a mezze dinner. Served with pita, this dip is a healthy addition to your Lebanese dinner.
1 eggplant, peeled and sliced into 1/4 thick rounds
2 garlic cloves, peeled
1/4 cup sesame seed paste or tahini
1 lemon, juiced without seeds
1/4 tsp. cumin
1/4 tsp. ground coriander
1/2 plum tomato
1/4 fresh parsley
1/4 olive oil
1 package of pita
Roast eggplant and garlic in a 350 degree Fahrenheit oven for 40 minutes. After roasting, place the eggplant, garlic and the rest of the ingredients in a blender. Serve with pita the the following Lebanese dinner ideas.
Tabouleh
Tabouleh is a fresh and healthy part of a mezze dinner. This dish is very easy to make and pairs perfectly with the Baba ghanoush and pita.
1 cup bulgar wheat
3 cups flat leaf Italian parsley, washed and patted dry
1 cup chopped mint
1 cup green onions
4 plum tomatoes, diced
1/2 cup lemon juice
1/4 cup olive oil
Pinch of kosher salt and fresh ground pepper
Cover the bulgar wheat in water in a bowl and let soak overnight. Drain out all the water and set aside. Place the parsley, mint and green onions in a food processor and pulse until finely chopped. In a bowl, mix the bulgar wheat, herb mixture, tomatoes, lemon, olive oil, salt and pepper. Serve room temperature with the baba ghanoush and pita.
Hummus
Hummus is a creamy and rich dip that serves perfectly with the baba ghanoush and tabouleh for a Lebanese dinner.
1 can chickpeas, drained and rinsed
1 garlic clove
1 tbsp. tahini
1/2 lemon juiced
1 tsp. olive oil
Place all ingredients into a blender. Blend until creamy smooth and serve with tabouleh and baba ganoush.
Tags: bulgar wheat, eggplant garlic, green onions, Lebanese dinner, lemon juiced, mezze dinner
It has often been remarked that ice tea is the "house wine of the south"; and it is true. Southerners drink ice tea all the time with just about everything. If you have ever had a glass of southern ice tea, then you know that is better than any other variety. What follows are the steps to make this delectable drink.
Instructions
1. Find a gallon-sized tea pitcher. Anything smaller will not suffice because you are going to want to drink as much of this tea as you can.
2. Boil about three cups of water. It is essential that you wait to add the tea bags after the water is boiled or the tea will come out tasting metallic and weak.
3. Add three teabags to the water once it boils. Then set aside the tea for about ten minutes to allow it to steep.
4. Put at least one full cup of sugar in the bottom of your pitcher, then pour the steeped tea into it. Allow the sugar to completely dissolve, stir it up, and fill the pitcher with water.
5. Add ice to the tea and refrigerate for one hour. Then, voila! You have perfect southern ice tea.
Granola, one of America's most popular health foods, isn't always as healthy as it seems. However, it can be a good alternative to other, fattier breakfast food and can be a protein-rich snack food. Just watch out for the extra calories. Make your own at home to control the calorie content, so you know it's healthy.
History
Granola is an offshoot of the Swiss breakfast food muesli. Around 1900, Dr. Maxamilian Bircher-Benner developed muesli, a combination of uncooked rolled oats, fruits and nuts. He served his combination to his patients. The oats could be served raw or could be toasted or steamed prior to serving, and the muesli ingredients would be soaked in water, fruit juice, or a milk product before serving. After Dr. Bircher-Benner developed muesli, packaged versions became available. These combined the basic muesli ingredients, using dried fruit instead of fresh.
Granola, developed in the United States in the late nineteenth century, became more popular in the 1960's. It is similar to muesli in its basic ingredients. However, granola is usually coated in a sweetening substance, such as honey or a sugar syrup, and then toasted prior to serving. Though it has the same health benefits as muesli, providing whole grains, fruits, and protein from the nuts and/or milk, it also contains many more calories from the sweet coating.
Function
Granola is primarily a breakfast food, often served as an alternative to other breakfast cereals. It tends to be more filling than cold breakfast cereals which do not contain dried fruits and nuts. Granola is also served as a snack food, either by itself or in combination as part of a trail mix blend.
Types
The most common types of granola in the United States are the pre-packaged boxes sold on the cereal aisle. These range from very basic, consisting only of rolled oats and other grains toasted in a sweetening syrup, to much more gourmet combinations with ingredients such as almonds, walnuts, dried cranberries, dried cherries, dried strawberries, raisins, currants and other similar food items.
Additionally, granola is sold in trail mix combinations. The basic ingredients are usually about the same, although the granola tends to be chunkier than the breakfast-cereal style. Trail mix combinations often include chocolate chips or candies.
Homemade granola is another option, and a very simple one. To make homemade granola, simply combine rolled oats with nuts and dried fruits, toss in a honey or sugar syrup, and spread on a greased cookie sheet. Toast just until lightly browned, stirring once or twice to be sure all surfaces toast evenly. Remove, let it cool and store it in an air-tight container.
Misconceptions
Granola is often perceived as a far healthier alternative to standard cold breakfast cereals or high-fat breakfast foods such as sausage, bacon, and eggs. While granola is much lower in fat than the high-fat options, it is not necessarily healthier than cold breakfast cereals and can even contain more calories than many cold cereal options.
Benefits
The benefits of granola come from its ingredients. The rolled oats provide whole grains, which are an excellent source of fiber. The dried fruit is a good energy source, and the nuts provide protein. It is filling and the energy the body receives from granola will usually last longer through the day than the energy received from other breakfast cereals, which are often made of simple carbohydrates and are processed by the body more quickly.
Granola is also very versatile. It works great with milk as a cold cereal, is excellent served with yogurt, or can also be served as a warm cereal on chilly mornings. It's also easy to transport and is a good snack option.
Tags: breakfast cereals, rolled oats, breakfast food, cold breakfast, cold breakfast cereals, also served, alternative other
If spinach dip is one of your favorite appetizers to order, you may want to learn make your own version at home for entertaining guests, or to make a snack you enjoy when you don't feel like leaving the house. A few basic ingredients, along with spices to make the dip slightly spicier or flavorful, results in a spinach dip that will impress your loved ones while satisfying your craving.
Instructions
1. Thaw a box or two of chopped spinach and drain it well, as wet spinach will compromise the flavor of the dip.
2. Place the spinach in a bowl, and combine it with a cup of cream cheese. Use a large fork or spatula to combine the two ingredients evenly.
3. Add a cup of sour cream, and continue stirring the spinach mixture.
4. Season the dip with a few teaspoons of minced garlic, powdered mustard, and hot pepper sauce to taste, along with half a cup of chopped red onions. You can also use about half a packet of instant vegetable soup mix or taco seasoning for an especially savory or Latin flavor.
5. Pour the dip into a casserole dish, and sprinkle Parmesan cheese on top.
6. Bake the spinach dip at about 350 F for 5 to 10 minutes, or until it has a golden brown crust and is bubbly.
7. Garnish the dip with fresh herbs like basil leaves or parsley before serving.
Port wine is a sweet fortified red wine mainly produced in Portugal. Traditionally, it was served alongside cigars as part of an after-dinner ritual, but with a little knowledge of its subtleties it can easily be used as an accompaniment to a main meal or paired with other foods.
Desserts
Tawny port is a port wine that has been aged in wooden casks for an extended period of time and as such has developed a tawny hue. The best tawny ports are aged either 10, 20, 30 or 40 years and have hints of fruit, walnuts, coffee and caramel in their tastes. They are therefore ideal for any dessert that has a nutty or coffee flavor such as tiramisu, hummingbird cake or rum cakes.
Blue Cheese
Port and blue cheese are such a classic taste pairing that port and blue cheese sauce is a common condiment at steakhouses across the world. Traditionally a more aged port with a stronger flavor is paired with an equally pungent blue cheese as either a winter snack or the cheeseboard course of a meal. Classic European blue cheeses such as Roquefort, Gorgonzola and Fourme d'Abert are an ideal pairing with port.
Nuts
Another classic port pairing is with nuts. Usually chewier, tastier nuts such as walnuts, almonds or pistachios are best paired wih a younger, more delicate port. Some cooks have incorporated this into meals by adding port and pickled walnuts into pork dishes to add flavor and texture. Alternatively, adding mixed nuts to a port and cheese platter, or even passing out shelled walnuts at a port tasting party, can also bring out the subtleties in your port's taste.
Fresh Fruit
White port, often known as "porto branco," tends to be aged for less time than traditional port wine and has a slightly crispier taste with hints of fruit. Served chilled, it can be paired with light fresh fruit-based entrees such as a basic fruit salad with no dressing, Parma ham and melon or pears with blue cheese. Alternatively if served cold, it can be used as a dessert wine pairing for fruit salads or a fruit platter.
Tags: blue cheese, paired with, hints fruit, pairing with, port wine
Strawberries and champagne cream are a great summer dessert.
Strawberries and champagne are common pairs. The flavors of strawberries and champagne complement each other and make a great, light dessert. For something with the same flavors that is more substantial strawberries with champagne cream are a good option. This is a dessert that is impressive with only a few simple steps. The cream and strawberries can be prepared before a meal and assembled right before serving.
Instructions
1. Place all the strawberries in a large bowl. Fill the bowl with cool water. Add 2 drops of fruit and vegetable wash. Swish the water around the bowl. Pour the strawberries into a strainer to drain the water. Add clean water to the bowl. Rinse the strawberries. Pour the strawberries back into the strainer.
2. In another large bowl pour the entire pint of heavy whipping cream. Turn the electric mixer on low and beat the whipping cream. Gradually increase the speed of the mixer until it is on high. Add the champagne extract. Whip the cream until it begins to get stiff. Turn the mixer off and raise it directly out of the bowl to see if a stiff peak forms. Continue beating the cream until a stiff peak forms. Place in the refrigerator until serving.
3. Remove the strawberries from the strainer and place onto a cutting board. Push the knife into the top of a strawberry next to the leaves. Cut around the leaves to remove them from the strawberry. Discard the leaves. Continue this process with all the strawberries.
4. Cut the strawberries in half lengthwise, then again to quarter the strawberries. Place all the cut strawberries in a bowl. Chill until ready to serve.
5. Scoop the cream into individual bowls. Place strawberries on top and serve.
Tags: Place strawberries, champagne cream, cream until, into strainer, large bowl, peak forms, Pour strawberries
For many people, rice is a staple used to meet dietary needs. Rice is an important grain in Asia, the Middle East and Latin America, among other places. As there are different types of rice, such as long grain and short grain, rice can be prepared for a multitude of dishes. One of the easier ways to prepare rice is by using a Cuisinart Rice Cooker.
Instructions
1. Unpack your Cuisinart Rice Cooker. Six pieces come in the rice cooker's box. The rice cooker parts are the glass lid, steaming tray, cooking pot and the stainless steel housing that heats up. In addition, a measuring cup and rice paddle are included. Be certain that all parts are there when you unpack your rice cooker.
2. Assemble the rice cooker. Start by rinsing the cooking pot, steaming tray and glass lid in soapy water. After these pieces are rinsed and dried, wipe down the rice cooker, inside and out. Place the cooking pot in the base of the unit before placing the steaming tray in the cooking pot with the open end facing downward. Put the lid on the cooking pot, and your Cuisinart Rice cooker is ready to use.
3. Operate the Cuisinart Rice Cooker. In addition to cooking your rice, the cooker can also steam and reheat it. As the cooker has an indicator switch that allows the option to either cook or warm, each of the types of operation requires a different setting and different amounts of water. For instance, cooking involves seven steps, while your rice can be steamed in only six steps.
4. Clean the product after using it. Make sure the rice cooker is unplugged before you clean it. The cooking pot, steaming tray and lid are all dishwasher-safe. If you find it necessary to scour the rice cooker and its parts, use only a nonabrasive cleanser or dishwashing liquid and a nylon pad or brush. Because this is an electrical appliance, never immerse the base of the rice cooker in water.
Ground beef is found in most chili recipes. Though ground beef can be bought from the store, it is also possible to grind beef at home. Ground beef in grocery stores comes from less-than-desireable parts of the cow such as the belly or the breast. Grinding beef at home gives you the luxury of choosing better cuts of beef to use for your chili.
Instructions
1. Pick a cut of meat with the right amount of fat. Meat used for chili runs the gauntlet from ground round to sirloin steak. The key to a quality chili is using meat with enough fat to flavor the chili, while remaining relatively lean for the health-conscious.
2. Cut the meat into cubes for easy handling. Cube size depends on the size of your grinder but the general rule of thumb is to stick with 1-inch by 1-inch squares. This is approximate, and doesn't need to be measured exactly.
3. Place a bowl under the output nozzle of the grinder.
4. Feed the meat into the grinder. Do this one strip at a time. For smaller strips, the meat will need to be pushed through. When grinding, don't put your fingers anywhere near the grinding area. Some grinders have safety guards in place, but the safest bet is to keep your hands away. To push the meet through the grinder, use a wooden spoon or something similar.
5. Grind the meat again if a finer grind is desired for the chili.
Wedding bouquets are an important part of the overall ambience of the wedding ceremony and portraits. The flowers add color and beauty to the gowns. You can make wedding bouquets for attendants and the bride from silk flowers. A silk bridal bouquet is a keepsake to display for years to come. Silk wedding bouquets can be made well in advance of the wedding. This can help spread the work out over a period of time. The mother of the bride or another family member can help the bride with this pre-wedding project.
Instructions
1. Go shopping for your flowers. At the store, hold a selection of flowers in your hands, as if it's a bouquet, to see what looks right for you. Buy one or two stems extra for each type of flower you have chosen.
2. Put the bouquet holder in a vase on your work table. This will keep both of your hands free to work with the piece. Set the silk flowers to the side.
3. Cut the stems of the silk flowers down to 3 or 4 inches long. Cut any foliage stems to this size also.
4. Insert a main flower stem, such as roses, lilies, irises or carnations, into the center of the foam in the bouquet holder.
5. Insert 4 more main flower stems at slight angles to the top, bottom, left and right of the main flower.
6. Insert leaves around the sides of the foam where the foam meets the top of the plastic holder.
7. Insert secondary flowers such as carnations, daisies or rosebuds into the sides of the foam near the rim of the bouquet holder, next to the leaves.
8. Fill in the foam with stems of smaller blossoms. Check to make sure that there are no gaps in the flowers where the foam will show through.
9. Hold your bouquet in front of a mirror to check all angles. Add more flowers or leaves to fill it out, if necessary.
10. Insert a ribbon bow on a wired stick into the foam at the center of the bottom edge, if desired. Add a strand or wired spray of pearl beads or rhinestones to your bouquet for a stylish touch.
Over the years, costumes for ladies have grown more and more sexy, but the french maid costume has become by far the most well known for being sexy and giving off a general attitude of naughtiness. Making a french maid costume offers many advantages over buying one, as there are many variables that can be added and changed according to the taste of the designer. Colors, materials and accessories can be varied to achieve the desired look and level of sexiness.
Instructions
Assembling the costume
1. Buy a black dress. Choose a dress that is short, with puffy sleeves and a full skirt, preferably with crinoline underneath.
2. Select a short, white apron. It should be slightly shorter than the dress with a tie in the back.
3. Select stockings. Types available include basic, black pantyhose, knee-high tights and fishnet stockings.
4. Choose footwear based on comfort and the level of sexiness desired. For example, black flats are comfortable and low-key, whereas black stilettos would offer more of an edginess to the ensemble.
Adding accessories
5. To give the french maid dress a more authentic appeal, wear a black corset over the dress, ideally one that has the corset strings in the front.
6. Add a velvet choker as an accessory to dress up the outfit.
7. Wear a garter mid-thigh or hold stockings up with a garter belt to add sex appeal to the costume.
8. For an even more authentic air, wear lacy white gloves.
Tags: french maid, french maid costume, level sexiness, maid costume, more authentic
When you want a salty but sweet treat or want to add a different texture to a meal, consider making candied walnuts. You can make them on the stove or in the oven, and neither process takes long to complete. Experiment by using honey, white and brown sugar, orange juice, maple and corn syrups and molasses to sweeten the walnuts. Or you can try adding spices like cinnamon, cayenne pepper and ginger to infuse the walnuts with heat.
Instructions
Stovetop
1. Line a cookie sheet with wax paper.
2. Combine the sugar, orange juice and a pinch of salt in a skillet.
3. Place the skillet on the stove top over medium heat. When it begins simmering add the walnuts.
4. Cook the walnut mixture for two or three minutes; stir constantly. The mixture will caramelize.
5. Scrape the candied walnuts on the lined cookie sheet to cool.
Oven
6. Preheat the oven to 300 degrees Fahrenheit.
7. Melt the butter in the microwave. It should take 10 to 15 seconds.
8. Add the brown sugar to the melted butter. Stir well.
9. Stir walnuts into the sugar butter mixture. All of the nuts must be coated in the mixture.
10. Line a cookie sheet with a sheet of parchment paper.
11. Pour the walnuts on the lined cookie sheet. Spread them out.
12. Put the walnut filled cookie sheet into the oven and cook for five minutes. Remove the nuts from the oven to cool.
Tags: cookie sheet, brown sugar, candied walnuts, cookie sheet with, Line cookie
Spinach and Parmesan cheese soup has its origins in Italy and is kin to the Italian Chickarina and Wedding soups. This is a bit lighter yet has a distinctive flavor and is best served as a compliment to entrees that go well with the flavor of Parmesan cheese. Served with a hunk of fresh baguette or Batard, this distinctive soup is a tasty light meal by itself.
Instructions
Recipe for Six Medium Sized Servings
1. Heat broth to a gentle boil. Pepper the heating soup to taste.
2. Wash the spinach bunch carefully in the colander to remove all grittiness while broth is heating. Chop and remove all stems from the spinach leaves. Discard the stems and set the spinach leaves aside.
3. Add half of the Parmesan cheese to the soup when the soup has reached a gentle boil. Vigorously whisk for 5 seconds. Lower heat to simmer.
4. Add 1/2 of the spinach to the soup by dropping small handfuls at a time in the soup and stirring. Taste.
5. Add the remaining Parmesan cheese to the soup to taste. Adding Parmesan cheese will sharpen the flavor of the soup. Thicken the soup to your preference by adding additional spinach.
Whether you're having a party with friends or serving a table at a restaurant, opening a bottle of wine can sometimes be tricky. The fact of the matter, though, is that opening wine bottles is easier than you think. When opening sparkling wines, you need to be cautious about the type of cork and also the amount of pressure inside the bottle.
Instructions
Opening Sparkling Wine with a Corkscrew
1. Remove the outer layer of foil covering the cork. Most sparkling wines will have this outer layer.
2. Inspect the type of cork. There are two styles of cork for sparkling wine bottles. One is a mushroom shape that protrudes from the bottle and cannot be opened with a corkscrew. The other looks like a regular wine cork. This second style is found mostly with Moscato and Prosecco and can be opened with a corkscrew.
3. Hold the bottle with one hand and insert the corkscrew into the center of the cork.
4. Begin to twist the corkscrew until four-fifths of it has penetrated the cork.
5. Place the hinge end of the corkscrew on the lip of the wine bottle and slowly begin to pull upwards. The cork should pull out quite easily.
Tags: opened with, opened with corkscrew, outer layer, Sparkling Wine, sparkling wines
Nordicware makes a scone pan that has 8 triangular compartments that allow you to bake the perfect-shaped scones without having to mold or cut them. The heavy aluminum pan is pretty versatile, though, as you can use it for a number of different purposes.
Instructions
1. Whip up a batch of perfect scones. The cast aluminum surface is meant to ensure even heating so your scones bake up just right, and if you wish, you may even cook your scones the old fashioned way, on top of your stove. This pan is equally at home on a stove top or inside an oven.
2. Make individual cornbread triangles. Cornbread cooks up well in this pan, and slides out in one piece, which saves you from having to cut up a pan of the crumbly stuff.
3. Bake up your favorite baking-powder biscuits. The biscuits come out on the large side (and, of course, triangle-shaped), but they bake up very nicely in this heavy pan, and you will not have to go through the trouble of shaping and cutting them out.
4. Try making mini sweet breads or cakes in the scone pan. Create little wedge-shaped slices of orange or lemon poppyseed cake, cranberry-walnut loaf or even pound cake or brownies.
5. Slide the pan under the broiler (it is broiler-safe) to caramelize the sugar on top of a creme brulee. Mini brulees are very trendy, and the triangle shape will make them look unique.
6. Use an old, worn-out pan as a planter. You can fill the compartments with a little potting soil, then fill each one with a different small plant such as a type of herb or a miniature cactus. If drainage is a concern with the type of plants you've chosen, you may wish to drill a few small holes in the sides and/or bottom of the pan and place it in a dish.
Always use a scale and standard measurement to accurately calculate the number of calories in your sandwich.
Calculating the number of calories present in a chicken sandwich can be done using a scale and generally available information. A calorie is a unit of energy that tells you the amount of energy contained in a food in the form of sugar or fat. A normal diet should supply 1500 to 2000 calories a day. Calories are not the only element to take into consideration when dieting, but considering calories give a good base on which to build a healthy diet.
Instructions
1. Cut and cook your chicken as you see fit. Weigh the cooked chicken and make a note of the weight. Multiply the weight in ounces by 55.2 to find the number of calories of your chicken.
2. Weigh in the bread for the sandwich. Multiply the weight in ounces by 27 for white bread and 22 for brown bread. Write down the amount of calories in the bread.
3. Weigh or measure your other ingredients, such as tomatoes (5 calories per ounce), cheese (around 100 calories per ounce) or mayonnaise (48 calories per tablespoon).
4. Add the calories found for all your ingredients to derive the number of calories in your sandwich.
Tags: number calories, calories your, number calories your, calories ounce, calories your sandwich, chicken Weigh
There are so many ways to prepare your favorite pasta and/or rice dishes. For instance, pasta with Alfredo sauce is delicious. But when you add cream to Alfredo sauce over your pasta, it becomes absolutely delicious. The cream added to the Alfredo sauce gives it a rich, smooth texture.
Instructions
1. Determine how much Alfredo sauce you need and how much cream you need to add to the Alfredo sauce. About one half to one quart of cream is typically what is used for standard Alfredo sauce recipes. You can also just tailor this to suit your preference.
2. Prepare the Alfredo sauce first, according to directions. From the jar, all you have to do is heat the sauce up in a pan over low heat. If you are preparing the Alfredo sauce from scratch, cook it first to have it ready for when you are about to add cream to Alfredo sauce.
3. Stir the Alfredo sauce, using a wire whisk, over low heat and begin slowly adding the cream to the pan.
4. Stop after adding about one quarter of the cream and stir it with the whisk to evenly distribute the cream.
5. Slowly add the next quarter portion of the cream, stopping to whisk the mixture again to distribute the cream.
6. Continue to add the remainder of the cream, whisking to distribute it and keeping the mixture on low heat so that the cream sauce doesn't burn or scorch.
Tags: Alfredo sauce, Alfredo sauce, cream Alfredo sauce, distribute cream, over heat, sauce over
Vanilla extract enhances flavors in foods, particularly baked goods. There are two kinds of vanilla extract, pure and imitation. While they can be used interchangeably, they are made differently and vary in cost.
Types
Pure vanilla extract comes from vanilla beans, with added water and alcohol, while imitation vanilla contains water, alcohol and a chemically produced vanilla taste.
Origins
Vanilla beans grow in only a few tropical countries worldwide. They are part of an orchid vine and the growing and harvesting is usually done by manual labor. Most of the vanilla beans sold commercially grow in Madagascar and Indonesia. Mexico and Tahiti also produce smaller amounts of vanilla. Each location produces a distinctive vanilla taste.
Considerations
Pure vanilla extract and imitation vanilla extract differ in taste and price. The pure extract offers a more sophisticated, intense flavor, but is also more costly. Imitation vanilla extract costs less, but tastes less true as it it not really vanilla.
Tags: imitation vanilla, Pure vanilla, Pure vanilla extract, vanilla beans, vanilla extract, vanilla extract, vanilla taste
Tone down that overly spicy soup so you can enjoy it.
If you cook a lot, most likely you've already make the mistake of being a little too heavy-handed with the hot spices in your dish, or perhaps a really hot pepper burst in your chili. Whatever the case, your dish is now way too hot to serve. You don't have to throw the whole batch away, however. There are additional ingredients you can add that will neutralize or reduce the heat so that you can salvage and enjoy the dish.
Instructions
1. Add a few potato slices to hot stews or sauces. The starchiness of the potatoes will absorb some of the spices. It also absorbs some of the liquid and other spices in the process, so you may need to adjust the recipe accordingly.
2. Add sugar or honey to the dish. The sweetness of the sugar will counterbalance the spiciness. Don't overdo it, however. Add about 1 tbsp. at a time so you don't end up turning a savory dish into an overly sweet one.
3. Add citrus to the dish. The acid found in lemons and limes helps to neutralize the heat in an overly spicy dish, as well as adding a little tart flavor.
4. Add dairy products, if possible. For tacos that are too hot, for example, a dollop of sour cream, a common taco topping, will have a cooling effect as you eat. You can also add a dash of milk or yogurt to a chili or stew to tone down the heat.
5. Add more of the other ingredients. If you are still cooking when you realize that your dish is too hot, adding more of the other ingredients will reduce the heat, and on the upside, you'll have leftovers to take to work or school.
Tags: your dish, more other, more other ingredients, other ingredients, reduce heat
Even though you cannot change the ingredients of cake mix you buy in a store, you can follow these steps to turn the mix into a low-fat, delicious cake.
Instructions
1. Use egg whites instead of whole eggs. If a cake mix recipe calls for three eggs, use four egg whites instead. This will eliminate the yolk, which is where a lot of the fat content of an egg is contained.
2. Substitute applesauce for cooking oil. It seems strange, but for baked goods it works. Use the same amount of applesauce that you would of oil. It can also make the cake fluffier, but it may result in the cake going bad quicker.
3. Try out nonfat plain yogurt instead of oil. If the applesauce solution does not seem right for you, try using yogurt to reduce some of the fat.
4. Add 2 percent or skim milk to your cake mix instead of using whole milk.
5. Sweeten your mix with sugar substitutes instead of sugar. Many cake mixes will already have the sugar in it, but if you need to add sugar, try using a sugar substitute that works for baking like Splenda. Not all sugar substitutes will work well with baking or they may work in lesser amounts, so be sure to check before you use a sugar substitute.
6. Spray your cake pan with nonfat cooking spray instead of using butter or oil. It may not seem like much but it will help cut down on a little extra fat.
Adding various ingredients can help tone down the heat of hot peppers.
Red pepper adds a spicy flavor to meals. You can counteract the flavor by diluting the pepper with added a starch, and by adding a dairy-based product such as cheese, milk or heavy cream to tone down the heat. Counteract the pepper a sauce with too much heat by applying a quick fix, using ingredients that complement and mellow the taste of the peppers.
Instructions
1. Split your spicy concoction in half, placing one half in a different piece of cookware so you are cooking two separate batches.
2. Add more of the base ingredient such as tomato sauce, paste, olive oil, stock, wine or heavy cream into each piece of cookware.
3. Stir the mixtures while cooking to dilute the kick of the red pepper. Add more of the base ingredient to further reduce the spiciness. Add more beans, vegetables or meat if available.
4. Top or serve the concoction with a dairy product. For example, grate cheese over arrabiata sauces, add sour cream to chili or salsa. You can also supply ranch or blue cheese dips for spicy barbecue food such as wings.
5. Pour the mixture over a cooked starch or grain such as rice, pasta, potatoes, couscous or quinoa to absorb the spiciness. Offer side items that absorb the spicy flavor such as bread and butter, celery or chips.
Tags: base ingredient, down heat, heavy cream, more base, more base ingredient, piece cookware, spicy flavor
One of America's favorite fruits, cherries are not only delicious, but a powerhouse of vitamins and minerals. They are full of antioxidants such as Vitamins A, C and E, along with calcium, copper, phosphorus, potassium and iron. Cherries are not difficult to can, and if you prepare a few jars in the summertime, you can enjoy summer's bounty all winter long. Add this to my Recipe Box.
Instructions
1. Wash and stem the cherries and remove the pits. If you would rather not pit the cherries, poke the cherries with a fork so they don't split when they are heated.
2. Make syrup by mixing about 8 cups of water with 4 cups of sugar in a saucepan. Bring it to a boil. Adjust the syrup to your liking, adding more sugar for a heavy syrup or for very tart cherries.
3. Fill the jars with cherries and about 1/2 cup of the hot syrup, leaving 1/2-inch empty at the top. Wide the top of the jar with a clean cloth and put on lids and rings.
4. Bring the water in the canner to boil. Put the full jars in the canner and process them in a boiling water bath for 30 minutes.
5. Remove the jars from the boiling water and place them on a folded towel, leaving at least an inch between jars. Allow the jars to cool.
Molded desserts can be made with agar instead of gelatin.
Agar, also called agar agar, is a carbohydrate-based gelling product derived from seaweed. It can be used in many of the same ways as gelatin, and since most commercial gelatin contains pork, agar is popular with vegetarians and those who don't eat pork for religious reasons. Agar is more powerful than gelatin, so less is needed to set a given quantity of liquid. Unless you buy your agar premeasured in individual envelopes, you will need a high-quality kitchen scale able to measure single grams accurately.
Instructions
1. Open the envelope of agar powder or flakes, and empty it into a saucepan. Alternatively, if your agar came in the form of a bar, grate it or chop it very finely. Weigh out 2 grams of grated agar, or bulk flake or powder agar, using a very accurate kitchen scale. Pour this into the saucepan.
2. Add a neutral or flavored cooking liquid, such as fruit juice to the saucepan. Allow the agar to soak in the cold liquid for five minutes, then turn the burner to medium-high heat.
3. Make a note of the time when the agar solution comes to a boil. It must boil for a full five minutes in order to set properly. Stir while its cooking to ensure that the agar has completely dissolved, especially if you have grated or chopped the agar from a bar.
4. Test the quality of the gel by spooning a small amount into a chilled bowl. It should set to the desired consistency within 20 or 30 seconds. If it is too stiff, add more of the cooking liquid. If it is too soft, add a few more crumbs of agar.
5. Pour the agar into a bowl or jelly mold to set once you are satisfied that you have the right consistency. Agar will set at room temperature, but it is perishable and should still be refrigerated. Serve warm or cold, as desired.
Tags: cooking liquid, five minutes, into saucepan, kitchen scale, your agar
The "A Day at the Beach" cocktail is one of the better tropical drinks around today. It is intensely sweet and perfect for a summer day sitting around the pool, and even better when served beach-side. Make your own, drink your own and share some with friends.
Instructions
Make Your Own A Day at the Beach Cocktail
1. Fill your rocks glass, or martini glass (use whichever you prefer), completely full of ice. Leave this glass aside to chill while you mix up the your A Day at the Beach.
2. Fill the martini shaker almost completely full with ice.
3. Add the coconut rum, Amaretto, grenadine, and orange juice to the martini shaker.
4. Place the martini shaker's lid firmly on top and shake the mixture vigorously for 30-45 seconds.
5. Remove the ice from your now-chilled glass (rocks or martini).
6. Strain the mixture from the shaker into the chilled glass.
7. Strain any excess mixture that won't fit into your glass into a separate container.
8. Garnish the finished product with a pineapple wedge. Serve immediately.
9. Serve immediately.
Tags: martini shaker, Beach Cocktail, completely full, Serve immediately