Velveeta cheese is a brand name processed cheese spread made in the United States. The cheese is sold in a solid brick that can be cubed and melted into recipes. Combining Velveeta in a casserole with creamed soups adds to the texture while creating a more complex taste. Shredded chicken, pasta and vegetables make this a complete meal in a pan. Serve with crusty garlic bread and a green side salad.
Instructions
1. Preheat oven to 350 degrees Fahrenheit. Heat 2 tbsp. olive oil in a skillet. Add 1 chopped onion and cook for 3 minutes. Add 1/2 cup chopped green pepper and 1/4 cup mushrooms and cook until tender, about 5 minutes. Pour in 1 can of chicken broth, 1 1/2 pounds of cubed cooked chicken, 1 can each of cream of chicken and cream of mushroom soup and 1 can diced tomatoes. Simmer for 15 minutes.
2. Spread 1 pound of cooked penne pasta out on the bottom of a baking pan. Top with the cooked chicken sauce mixture. Sprinkle with 1 teaspoon each of dried parsley and cumin. Top with 1/2 pound chopped Velveeta.
3. Bake for 15 minutes. Remove from the oven and stir the contents. Add the other can of chicken broth if you need more moisture. Return to the oven for another 15 minutes. Serve with crusty garlic bread.
The enticing tastes of the holidays can leave you with more pounds than you had before the festive season. Typical eggnog, for instance, can load your system with 254 calories and 19 grams of fat for every cup you consume. You can find ways of enjoying this rich and sweet beverage, however, without giving up healthier options. By substituting ingredients in the traditional eggnog with less fatty choices, you can make a low-fat and tasty holiday drink.
Substitute Eggs with Egg Products
Cut some of the fat in eggnog by replacing the traditional eggs and milk with an egg substitute such as Egg Beaters. Egg substitutes help to eliminate the large amounts of cholesterol found in the yolk of a typical egg. The eggnog will need a yolk-like consistency and taste, so do not attempt to use just egg whites in your recipe, or the eggnog simply will not taste right. There are many variations of egg substitutes, including powdered and liquid versions. If you prefer to keep the egg in your eggnog, you can try a recipe with half real egg and half egg substitute.
Substitute Milk with Skim Milk
Whole milk is very fattening, with 8 grams of fat in every cup. Substitute skim milk for whole milk to reduce the amount of fat in your eggnog. If you do not want to use skim milk, try reduced-fat or low-fat milk instead.
Some traditional eggnog recipes will call for heavy creams and evaporated milk. Substituting half and half for heavy cream can cut 8 grams of fat for every 2 tablespoons used. Try using low-fat evaporated milk in place of the fattier versions.
Sugar
Though sugar is essential to making your eggnog tasty, use less sugar than your recipe instructs. By tasting the eggnog after preparing it, you can judge whether you need more sugar. If you do, simply stir in more sugar and keep tasting to create a beverage as sweet as you want it.
Tags: grams every, your eggnog, evaporated milk, more sugar, skim milk
There are over 100 species of pines, however only a few produce desirable edible nuts in quantity. Pinon, as the nuts are called, is from the Spanish
word for pine nut. Pinus edulis is the specific pine tree species the pinon nuts come from. It grows wild in high desert mountain areas of Colorado, New Mexico, Arizona, and Utah. The pinon nut in the Southwest is grown primarily on Indian reservations and is used for jewelry sold to tourists as necklaces and bracelets. It is normally roasted in the shell and removed prior to eating.
Pine nuts are well established in Mediterranean Europe, while the American pinon remains uncultivated.
Instructions
1. Place the soft-shelled pine nuts between the terry cloth towels and using the rolling pin, roll firmly. You are looking for the shells to come off the nuts and stick to the towels.
2. The shells generally stick to the terry cloth, pulling away with the towel, and the nuts are left. This method is used by many homemakers in the Southwest.
3. One at a time shelling. Hold the pine nut between the thumb and the forefinger. By placing gentle pressure on the shell while rolling between the thumb and forefinger, it should pop.
4. It is somewhat similiar to snapping your fingers. For the freshest, best tasting nuts, it is recommended that you shell just before eating them.
5. By mouth. They can be snapped open much like sunflower seeds between your teeth.
Tags: between thumb, between thumb forefinger, Shell Pinon, Shell Pinon Nuts, terry cloth
Jam is a lengthy process, but for many who prefer to make their own food products it is a rewarding and fun activity. Most homemade jellies are made with a store-bought pectin to allow for proper setting; these pectins require a lot of added sugar, usually more sugar by volume than actual fruit. An alternative to this sugar-high is is no-sugar added pectin, sugar free sweetener and the acceptance of a less-sweet and more natural tasting jam or jelly. Concord grapes are naturally sweet, thus sugar-free concord jelly is not a sacrifice when compared to full sugar jelly.
Instructions
1. Wash and cook your grapes. Jelly is completely smooth and clear of any bits of fruit or seed; it is made from fruit juice, while jam is made from fruit flesh.
2. Smash the grapes with a potato smasher or whirl them through the food processor. Transfer them to a heavy bottomed soup pan. Bring them to a boil, stirring often. Reduce the heat and let it simmer for 10 minutes.
3. Extract the juice from the cooked grapes. Strain them in a sieve, in a cheesecloth suspended above a bowl, or in a jelly strainer. The grapes must be completely smashed before you strain them or there will not be enough juice collected. While the grapes are straining, wash and prepare your jars.
4. Sterilize the canning jars for a traditional canning method. Wash the jars, lids and rims in soapy water and sterilize for 10 minutes in your canning pot at a full rolling boil. Remove the sterilized jars and line them up on a clean towel. Keep the lids and rims submerged in a small saucepan covered in hot water until ready to use. If you are making freezer jam, just wash your freezer jam containers.
5. Choose "no sugar added" pectin. Both Ball and Sur-Jell brands offer a no sugar added boxed powder pectin. Pomona brand pectin can also be used in sugar-free jams and jellies as it is a pectin that allows the jam maker to create custom ratios. Read the instructions on each individual pectin box, as every brand is different in the amount of fruit needed per pectin packet. For jelly (grape included) it will list the volume of fruit juice needed based on the individual pectin you have selected.
6. Measure the sweetener. If you prefer the less sweet and natural flavor of the grape juice, forgo sweetener. However the flavor will be less pronounced and slightly bland. Most sugar-free jams use either 1 to 2 cups of Splenda, or a sugar texture substitute. Or, 2 to 3 tbsp. of lemon juice can also be used to liven up the flavor without adding sugar.
7. Combine the strained juice, pectin and sweetener (or lemon juice) in the same pot you cooked the grapes and bring it to a boil. Once a full rolling boil is reached (boiling while stirring), boil for 1 minute. Then remove the pan from the heat.
8. Strain off any foam that has accumulated on the surface. Test the jelly by dipping one spoonful in a cold glass of water, if it thickens to jelly consistency, it is ready. If it does not, stir in more pectin and boil for another minute.
9. Ladle into your prepared jars. Wipe the rims with a clean cloth. Place lids. Lightly screw on the rims and process in the water bath. Most water canning processes take 10 minutes submerged; check the directions inside of your pectin box to note time changes with elevation.
Tags: added pectin, also used, cooked grapes, from fruit, fruit juice, full rolling, full rolling boil
Soft pretzels, like bagels, are one of those foods most people think they can only buy at the store. The process of creating them from scratch may seem like a mystery. When making soft pretzels at home, it's common to use frozen bread dough, but you can easily make your own soft pretzels from scratch.
Dough
Alton Brown shares the following recipe for dough on an episode of "Good Eats," titled "Pretzel Logic." Melt 2 ounces of unsalted butter in the microwave. Heat 1 ½ cups of water until it reaches 115 degrees Fahrenheit, then add 1 tbsp. of sugar, 2 tsp. of kosher salt and one package of dry yeast.
In a separate bowl, mix 4 ½ cups of all-purpose flour. Add the water mixture and melted butter. Mix on low until the dough forms a ball, then mix on medium for four to five minutes. Your dough should be smooth.
For the best results, use a free-standing mixer with a hook-shaped attachment. Put the dough in a greased bowl and cover with a towel. Place in a warm area (about 70 degrees) for one hour.
When the dough has doubled in size, divide it into eight equal sections. Roll the sections into ropes 24 inches in length, shape them into a pretzel, and place them on a greased pan. If you use parchment paper, grease the paper for easy removal of the finished pretzel. Use a water spray bottle to keep the pretzels moist while completing the remaining steps.
Browning and Salting
Egg white glazes are common for making soft pretzels, but to get the richest golden brown try this blend: Add 2/3 cup baking soda to 10 cups of boiling water. Dunk the pretzels two at a time then lift them out with a large spatula. Combine one egg yolk with 1 tbsp. of water and brush the tops of the pretzels with this mixture. The egg wash will help the salt stick to the pretzels.
For salt, the best option is pretzel salt--labeled as such in the store. Not all stores carry pretzel salt, so if yours doesn't, any coarse salt--with larger granules than kosher--will work.
Bake at 450 degrees Fahrenheit for 14 to 16 minutes, turning the pan halfway through the process.
Dips
Even the best homemade soft pretzel needs a good dip. Dips can be homemade or bought.
Try mustard--yellow, spicy brown, honey, etc.--spinach/artichoke dip, guacamole, veggie dip, chocolate, ranch, hummus, onion dip, cheese dip or chowder. If you're having a party, set up a pretzel station with soft pretzels and dip choices labeled for your guests' convenience.
Check out "The Pretzel Cookbook: A New Twist on Everyone's Favorite Snack" for more ideas on make easy-bread pretzels including toppings and fillings,
Tags: soft pretzels, degrees Fahrenheit, from scratch, making soft, making soft pretzels
Pop culture is rife with references to alcoholic drinks, from mixed drinks such as cosmopolitans to brand names including Hennessy, Chandon and Jack Daniel's. Cristal champagne is among those you've probably heard of, whether through hip-hop music or in a reference to a celebrity's VIP bottle service at a hot club.
What It Is
Cristal champagne is the brand name of a sparkling wine made from an almost 50-50 mix of Chardonnay and Pinot Noir grapes. Its manufacturer is the Louis Roederer company in Reims, France, just slightly northeast of Paris. It also makes Cristal in a rose version, with the slight pink tinge coming from added red wine.
History
The vintner Louis Roederer was a favorite of Russian aristocrats in the 1800s. They liked its champagne so much that Czar Alexander II asked that the winemaker come up with a special blend just for the royal family. Roederer created Cristal, a rather sweet champagne, which was distinguished by its bottle made of clear crystal. This made it a standout among the glass bottles typically used.
Prestige
Cristal is a luxury champagne ranking up there with Dom Perignon. A 750-ml bottle can cost $200 or more (significantly more for the rose) if you buy directly, as of 2010. Buying it through "bottle service" at a club can run you $1,000 or more.
Hip-Hop Boycott
In June 2006, the rapper Jay-Z called for a boycott of the brand after Louis Roederer's managing director, Frederic Rouzaud, told a magazine that the use of Cristal's name in songs brought "unwelcome attention" to the company, according to the "Las Vegas Review-Journal." Jay-Z felt that this was racist and eliminated the name of the champagne from the lyrics of several of his songs and stopped serving it at his 40/40 nightclubs. The "Review-Journal" reported in February 2008 that Jay-Z claimed that the boycott "drastically" cut Roederer's business in the hip-hop community. However, another big name in rap, Sean Combs (P. Diddy/Puff Daddy), had hosted a huge party in Arizona the the "New York Post" called the Cristal Ball on Jan. 31 of that year, buying up at least 100 bottles of the brand from throughout the state.
But How Does It Taste?
Several major wine publications taste Cristal regularly, and it uniformly gets very high marks. The 2002 vintage, for example, was widely reviewed in 2008 and 2009 by "Wine & Spirits," eRobertParker.com, "Wine Enthusiast," "Wine Advocate" and "Wine Spectator." On the standard 100-point scale used in wine publishing, the 2002 Cristal's lowest score was 90, and "Wine & Spirits" gave it the full 100. Reviews of earlier vintages had similar results.
Tags: Louis Roederer, bottle service, bottle service club, Cristal champagne, service club, What Cristal
A huckleberry may be any member of the Gaylussacia or Vaccinium genera. The Gaylussacia genus includes about 50 species, but only two are closely associated with winemaking: the black huckleberry (Gaylussacia baccata) and the box huckleberry (Gaylussacia brachycera). Huckleberries are one of the few fruits that can produce a wine resembling that made from grapes. The following steps will show make huckleberry wine.
Instructions
1. Begin boiling the water. Sort and wash the huckleberries, making sure to discard any that are not ripe. Place the huckleberries into a primary container and mash them with a potato masher.
2. Add the sugar to the huckleberries, pour in the boiling water and stir until the sugar is dissolved. Cover the primary container with a clean cloth and set it aside to cool.
3. Mix in the remaining ingredients, except for the yeast, when it reaches room temperature. Set the primary container aside for a full day before adding the activated yeast.
4. Stir this mixture twice a day for 10 days when the fermentation begins to proceed vigorously. Let it drain through a nylon straining bag for 30 to 45 minutes into a secondary container.
5. Attach an airlock to the secondary container and rack the wine every 60 days. After six months, rack the wine into bottles.
Determining food expiration dates can be confusing. First, there's the question over what the date on the product really stands for. Then, there's the question of how long a product is edible before it truly expires. To make sure that you are only consuming food that is still safe to eat, follow these guidelines.
Instructions
1. Pay attention to not just the date on a product, but what the date stands for. A sell-by date is the last day that a store can keep the product on its shelves, but it isn't the last day you can consume the product. A best-if-used-by date also refers to product's quality but not safety. However, a use-by date or an expiration date refers to the safety of the product. Keep in mind that these dates are suggestions and are not enforced by government regulations. (reference 1)
2. Don't put your faith strictly on the date listed on the package. If you are concerned that a certain product smells bad, or there appears to be something wrong with it, don't consume the product, even if the date on the package is good.
3. Follow U.S. Department of Agriculture (USDA) guidelines for how long food can be eaten safely after purchase. For example, poultry should be consumed within a day or two, while eggs can last three to five weeks. (reference 1)
4. Throw out all food that hasn't been stored properly. Once a perishable food has been left out overnight, for example, the guidelines no longer apply. It's better to not risk your health.
5. Consider what type of food you are dealing with. A piece of fruit that has gone bad may just taste bad, but a piece of chicken that has gone bad can make you ill.
Tags: consume product, Date Food, Date Food Product, date product, Determine Expiration, Determine Expiration Date, Expiration Date
A dairy cow produces about 3.5 lbs of butterfat per day.
In 2010, the United States produced 1.56 billion lbs of butter from dairy farmers across the country. It takes about 21 lbs of whole milk from those farms to produce that 1 lb. of butter. If you have guests coming over or you just wish to make your very own butter spread, you can do it with two simple ingredients: heavy cream and a sanitized bottle. In about 15 to 30 minutes, the fresh spread will be ready to enjoy.
Instructions
1. Wash your bottle with warm soapy water. You want to make sure the bottle has been properly cleaned. Rinse thoroughly so there is no residual soap. Set the bottle aside for a few minutes and allow it to cool and dry.
2. Refrigerate the bottle for about one hour. You want the glass to become chilled.
3. Pour a pint of heavy cream into the bottle. Add a pinch of salt if you wish. Seal the bottle with the top.
4. Shake the bottle vigorously. The goal is to turn the liquid heavy cream into fat solids, thus making butter. As the shaking process continues for 15 to 30 minutes, the heavy cream will first turn to whipped cream, before eventually turning to butter. Periodically check the consistency of your butter by removing the top to the bottle until you see the thick solid shape of butter.
5. Place a strainer over a bowl. Pour the butter from the bottle into the strainer. The excess heavy cream will strain through to the bowl. Return the butter in the strainer to the bottle or butter dish of your choice and serve.
Tags: heavy cream, bottle about, bottle with, butter from, cream into, cream will
Clams may be used in a wide repertoire of dishes, and they make a delicious and nourishing meal when cooked well. Don't be afraid to experiment because clams can be prepared in many ways, including in soups, stews and pasta dishes and--if you feel confident with your culinary skills--raw. It's always best to use fresh clams for traditional recipes, but their availability and type depends on where you live and the time of year.
Chowder
Clam chowder is a signature dish of many coastal towns.
Considered a hearty and comforting dish, clam chowder is a creamy, thick soup. Potatoes, onions, bacon and celery are usually added to the dish, and it is normal to garnish it with a handful of chopped parsley. Many variations of chowder exist, and two of the most popular are the regional versions of New England and Manhattan. Clam chowder made the New England way is prepared with milk or cream, while the Manhattan variant uses a tomato-based broth to give a distinct tomato flavor. Chowder is commonly featured on restaurant menus on Fridays because it used to be served as a seafood option for customers abstaining from meat, an old requirement of the Catholic Church. Even though this religious obligation was reduced to Lent, chowder still remains a traditional Friday main dish.
Pasta
A classic Italian dish features clams.
An Italian main dish combines clams with traditional Italian pasta. Simple and quick, preparation involves chopping garlic and onions and making a sauce with olive oil and white wine. This dish lets the seafood do the talking. Often Parmesan cheese, herbs and chili are stirred in to create different flavors. Freshly baked crusty bread is a good accompaniment for this dish.
Steamed
Steamed clams become leathery if overcooked.
Sometimes simple recipes that focus on the main ingredient are best. Small, hard-shelled clams are recommended for steaming. The clams should be thoroughly scrubbed to remove sand. The cook melts butter to saute with garlic and onions, and adds white wine and seasoning, heating the combination until the liquid boils. Then the clams are put in and gently steamed over low heat until the clam shells open. Clam shells that don't open are thrown away. The trick is not to overcook the clams because they will become tough and leathery. Steamed clams are often served with lemon quarters and a sprinkling of salt or fresh herbs.
Tags: Clam chowder, garlic onions, main dish, Steamed clams, white wine
You can preserve pineapple with a hot-water canner or a pressure canner.
Canning fruits is done for many reasons; from portioning provisions, to reducing household waste, to saving on bulk fruit purchased at a bargain. Canned pineapples make a tasty lunchbox treat or a nutritious snack, and you can process juices, jams and salsas that incorporate pineapple. As a high-acid food, you can safely preserve pineapple in a boiling-water bath and don't need to use a pressure canner. But if you're working with low-acid foods and want to toss in a few jars of pineapple, you certainly can. The pressure canner -- a kind of pressure cooker -- will reduce the processing time.
Instructions
1. Remove the peel and core from the pineapple.
2. Cut the pineapple into 1/2-inch slices, wedges or 1-inch chunks.
3. Stir the sugar into the water and bring to a boil in a large saucepan, stirring to dissolve the sugar, to form a light syrup.
4. Place the empty jars in another large saucepan or soup pot and add enough water to cover the tops of the jars. Bring the water to a boil to sanitize the jars.
5. Reduce the syrup to a simmer and stir while adding the pineapple. Simmer until the pineapple becomes tender and easy to pierce with a fork.
6. Remove the jars carefully from the boiling water with the jar lifter and set the jars on a tea towel.
7. Remove pineapple from the syrup and pack into the jars. Ladle the syrup into the jars, leaving at least a 1/2 inch of space at the top.
8. Place lids on the jars and tighten the rings to hold them in place.
9. Set jars in the pressure canner and add 2 to 3 inches of water in the bottom. Bring the water to a simmer.
10. Fasten the lid into place and open the steam vent. Adjust the stove to medium-high heat. Wait for the steam to flow evenly from the vent, then allow it to flow for 7 to 10 minutes.
11. Close the steam vent and allow the pressure to reach 10 lbs.
12. Process under 10 lbs. of pressure for 18 minutes. You may need to reduce the heat during processing to keep the pressure at 10 lbs.
13. Remove the pressure canner from the heat and allow the pressure to fall to 0 lbs. Open the steam vent. If no steam escapes, carefully lift the lid away from yourself.
14. Remove the jars with the jar lifter and place them on the tea towel to cool for at least 12 hours. Check that the button on the lid remains depressed after 12 hours, indicating that the jar sealed properly to maintain sterile conditions. Do not tighten the metal bands if they loosened during processing. Label the jars and store them in a cool place.
Both navy beans and white beans can be subsituted for cannelini beans in minestrone soup.
Great northern beans and navy beans are both types of white beans. The great northern bean is slightly larger than the navy bean, and both beans appear in a number of soups, stews, purees, ragouts and other bean dishes. Because the two beans are so similar, great northern bean soups and navy bean soups tend to be composed of largely identical ingredients.
Features
While both beans are light colored, the great northern bean holds its shape better than the navy bean, making it more suitable for dishes in which the cook desires the beans to hold their shape. It also cooks more quickly than the navy bean. However, soups made from the two beans are highly similar, typically featuring bacon or ham, onions, celery, carrots, garlic and sometimes tomatoes or pasta.
Function
Great northern beans, navy beans and cannelini beans are often used interchangeably by cooks to compose salads, dips, sauces, stews and other recipes. Both beans are mild in taste but easily absorb other flavors, making them perfect for composing soup bases. Navy bean soups tend to get their thickness from the navy beans dissolving through cooking, while great northern beans tend to remain a more distinct component in great northern bean soups.
Types
Great northern beans are featured in many stews and soups, such as cassoulet, Portuguese bean stew and Serbian bacon, bean and cabbage stew. Navy beans appear in the famous navy bean soup, as well as in other soups and stews, such as Boston baked beans, navy bean and ham soup, navy bean and bacon soup and mixed 16 bean soup. Both beans may appear in chili, minestrone and chilled white bean soups.
Significance
Great northern beans are related to kidney beans, while navy beans are a common bean. The navy bean is so called because it is a long-time staple food of the U.S. navy. Both navy bean soup and great northern bean soup are considered to be classic American fare.
Considerations
Navy beans and great northern beans are ultimately extremely alike. If you are making up a navy bean soup recipe, but only have great northern beans on hand, you should feel confident in substituting great northern beans into the recipe, and vice-versa.
Tags: northern beans, navy bean, bean soups, great northern bean, navy beans, northern bean
Babybel is a trademarked name for a type of cheese that comes in little serving sized wheels. The trademark of this company is the red wax coating that the wheels come wrapped in. Many people will recognize the famous Laughing Cow. A traditional cheese making process is used to make the cheese, which comes in Original, Light, Cheddar, Cheddar Light, and Goat’s Milk Varieties. For our discussion purposes, we will follow the original recipe, which uses pasteurized cow’s milk.
Instructions
Getting Started
1. Heat milk in a cooking pot to about 90 degrees Fahrenheit. Add your milk ferments and mix well. Now, add about 2 tsp of liquid vegetable rennet and stir for one minute. Continue cooking, holding your temperature at 90 degrees Fahrenheit for 75 minutes. Cut the curd and let the mixture rest for about 10 minutes.
2. Slowly raise the temperature of the mixture to 100 degrees Fahrenheit. It should take you about 30 minutes to do this.
3. Heat six quarts of water in another kettle while you are raising the temperature of the curd mixture.. Take the water to a temperature of 100 degrees Fahrenheit. Once the curd mixture reaches 100 degrees Fahrenheit, ladle off two quarts of the whey and add two quarts of the 100 degree water. Repeat this process twice more, at intervals of ten minutes. This whole process should take just about 60 minutes
4. Pour off the whey next. Gently lay the kettle on it’s side and let the rim set just over the edge of the sink. Drain it this way for about ten minutes. At this point, it should be just starting to drip.
5. Remove the curd from the pot and break it into chunks that will fit into your mold. Line your mold with cheesecloth and pack the chunks into it. Press it for 30 minutes at approximately 20 pounds. Flip the mold and repeat.
6. Remove the cheese from the mold and the cheesecloth. Cut another piece of cheesecloth that is just large enough to cover the cheese. Put the cheese back into the press and press for three hours at about 40 pounds. You will want to flip the cheese several times during those three hours.
7. Use a plastic or stainless steel pan to dissolve one and one quarter pounds of salt in two quarts of water. Remove the cheeses from the cheesecloth and float them in the salt brine for about three hours. After floating, you will need to air dry them for three weeks. They should be kept in a cool place (about 50 degrees) with a moderate humidity.
8. After aging, the cheese is ready to be eaten or waxed.
Tags: degrees Fahrenheit, about minutes, curd mixture, three hours, about degrees, about minutes this, quarts water
New potatoes are typically available in early summer.
Little potatoes are the new potatoes from the beginning of the season. These potatoes have tender skin and flesh as they haven't developed to their mature size yet. New potatoes range in size from an 1 to 3 inches in diameter but are generally available when they are the size of a gold ball. Roasting brings out the flavor and texture of the potatoes. These little potatoes have a thin skin so they typically are served unpeeled, but you can peel them first if you prefer.
Instructions
1. Wash the potatoes under running water. Scrub the dirt from them with a vegetable brush. Little new potatoes have a thin skin, so avoid over scrubbing as it removes the skin.
2. Spray a roasting pan with nonstick cooking spray. Arrange the potatoes in the pan in a single layer.
3. Spear each potato with a skewer or the tines of a fork. The holes allow steam to escape so the potatoes don't crack or burst during baking.
4. Drizzle 1 to 2 tbsp. of olive oil over the top of the potatoes. Sprinkle salt and pepper on top the potatoes to taste.
5. Place the potatoes in an oven preheated to 400 degrees Fahrenheit. Roast the potatoes for 45 minutes.
6. Insert a skewer into the center of one potato. If the skewer enters easily, the potatoes are tender and ready to serve. If the potato is still hard, roast for an additional 10 minutes or until tender.
Tags: potatoes have, have thin, have thin skin, Little potatoes, potatoes have thin
Few foods are as versatile as chopped steak. This diner favorite doesn't have to serve as the bed for three pounds of greasy, fried onions. Chopped steak pairs with many sauces and ingredients. These easy steps offer creative ways to serve chopped steak.
Instructions
1. Coat the patties lightly with flour. Brown on each side over medium-high heat for three minutes.
2. Prepare a sauce of olive oil, finely chopped shallots, shaved garlic and diced fresh cherry tomatoes. Add the chopped steak patties to the sauce for the last 15 minutes of cooking time. Serve with angel hair pasta.
3. Make a stroganoff-style sauce with onions, garlic, brown gravy and red wine. Cook the chopped steak patties in the sauce for at least 10 minutes. Remove from cooking, add sour cream and serve over buttered noodles.
4. Stew onions, potatoes, carrot chunks and cut parsnips in a red wine au jus. Add chopped steaks in the last 20 minutes of cooking. Simmer until the meat is no longer pink inside. Serve with mashed potatoes.
5. Stir-fry onions, green beans, garlic, sweet bed peppers and mushrooms until browned. Add soy sauce and ginger. Place chopped steak on top and cook for 10 minutes. Serve with rice.
6. Prepare barbecue sauce made with onions, butter, ketchup, brown sugar, water and bacon. Simmer 10 minutes to thicken. Add chopped steak and cook 10 minutes more. Serve with home-fried potatoes.
Tags: chopped steak, Serve with, chopped steak cook, chopped steak patties, cook minutes, last minutes, last minutes cooking
All of your cooking is complete and you have finished your Chinese pot stickers. The only thing left is to figure out serve both the pot stickers and the sauce. Learn plate your pot stickers and serve your guests up a gastronomic delight.
Instructions
1. Grab your tasty Chinese pot stickers and the serving plate. To correctly plate them, the flat, golden brown side must be showing at the top. So you basically have to set them upside down on the plate.
2. Arrange them so that they display nicely on the plate. Depending on the shape and size of your plate, you can arrange them in a circle, a star pattern or just randomly.
3. Take the sauce and pour it lightly over the pot stickers. You may need to get a spoon and scoop out some of the pepper, garlic and ginger and sprinkle it over the pot stickers, since those three ingredients sink to the bottom of the sauce.
4. For an extra garnish, you can take some sliced green onions and sprinkle them over the top of the pot stickers and sauce. You don't have to add a lot, but just enough to make it look nice.
5. Put the rest of the sauce in a separate bowl for guests that may want to dip their pot sticker or add more sauce to their plate. Feel free to also add a sprinkling of sliced green onion to the top of the sauce, as well.
A homemade cider press helps squeeze larger quantities of apples for home use.
Unfiltered fresh apple juice is known as cider. It is a wonderful fall beverage and can also be used to make alcoholic drinks or jellies. It requires a lot of force to press ground apples to get the juice. If large quantities of apples need squeezing, it is best to use an apple, or cider, press. Commercial fruit presses can be cost-prohibitive, but it is possible and fairly elementary to make your own press out of some common items and hardware.
Instructions
1. Lay four of the 2x4 pieces of hardwood in a square on a table or workbench standing them on the narrow sides. Bolt them at the corners with carriage bolts in this position. The structure must be as strong as possible because it will have to withstand pressure from a bottle jack.
2. Stand the square of wood on one side with the widest part of the 2x4 in contact with the workbench. Place the other two 2x4s on either side of the square that is on the table and line the ends up evenly.
3. Center a hardwood cutting board over the middle 2x4 that is part of the square frame. Adjust the loose 2x4s so that they support the outer edges of the cutting board. Screw the cutting board to the 2x4s, driving two screws near each end of the 2x4s.
4. Notch a corner of a metal tray with tin snips down to the tray's bottom and position it on the cutting board on the frame. Position the notch so that, when apple juice runs out, it will be convenient for the bucket to be positioned under the notch to catch the juice. Screw the metal tray to the cutting board near the four corners.
5. Place the press on a sturdy table and use it by placing the cheesecloth bag filled with ground apples on the metal tray. Place the other cutting board on top of the apples, and place the bottle jack in the middle of this cutting board. Make sure the bucket is below the notch in the metal tray and crank the jack so that it presses against the top of the frame, pressing out the apple juice.
Tags: cutting board, metal tray, apple juice, bottle jack, cider press, ground apples
Salmon in lemon and watercress sauce is an easy Italian dish that can be prepared quickly, making it ideal for weekday dinners or lunch guests. The combination of simple, traditionally paired ingredients like salmon steaks, dill, lemon and dry white wine with a sauce of heavy cream and watercress creates a dish rich in both presentation and taste. Serve with a loaf of hot French bread and a glass of crisp, dry white wine.
Instructions
1. Place the salmon steaks in a large nonstick saute pan and add 6 tbsp. unsalted butter, 3/4 cup Sauvignon blanc, 1/8 tbsp. sea salt, 12 black peppercorns, two sprigs each of dill and tarragon and a quartered lemon. Cover the saute pan and bring to a boil. Reduce the heat and simmer for 8-10 minutes.
2. Remove the salmon from the saute pan and reserve the cooking liquid, straining it with a fine sieve. Remove the salmon skin and bones and place the salmon in a warm, covered dish until needed.
3. Bring a large saucepan of salted water to the boil. Add the penne pasta and 1 tbsp. of the olive oil and cook for 10 to 12 minutes or until al dente. Drain the pasta and drizzle the remaining 2 tbsp. olive oil over the top. Place the pasta on a large serving platter and top with the reserved salmon steaks.
4. To make the sauce, melt 3 tbsp. unsalted butter in a medium saucepan and add 1/3 cup flour. Stir in 1/2 cup heavy cream and add 8 tbsp. of the reserved cooking liquid. Add the lemon juice and zest from two lemons and cook for 8-10 minutes over medium heat. Add 3 oz. watercress to the sauce and season with sea salt and freshly ground black pepper to taste. Remove the sauce from the heat.
5. Pour the sauce over the salmon and pasta and serve immediately.
If you have eggs, a non-stick skillet and at least 60 seconds, you can make a perfect French omelet. Practice the following technique outlined and in no time you will have mastered the art of preparing this classic dish.
Instructions
1. Blend three eggs with salt and freshly ground pepper to taste in a large mixing bowl. Beat with a fork, 30 to 40 strokes, just until combined and no white pieces are showing.
2. Heat a 7- or 8-inch non-stick skillet over high heat. When the skillet is hot, add 1 tbsp. butter. Tilt the pan to coat the sides and bottom. When the butter is melted and frothy, pour in the blended eggs.
3. Stir the eggs using the back of a fork held flat just above the bottom of the pan. Move the eggs around quickly to make a smooth and creamy omelet. When the eggs are nearly cooked but still wet, shake the pan back and forth to loosen the sides.
4. Place the filling of your choice in a line down the center of the omelet.
5. Tilt the pan away from you at a 45-degree angle. Use a fork to roll the top third of the omelet down over onto itself (and the filling, if any). Have a warm plate ready. Tilt the pan up against the plate until the omelet makes a second fold. Slip the omelet seam side down onto the plate.
There's more than one way to reconstitute sun-dried tomatoes. These dried tomatoes, usually dried at the peak of ripeness, reconstitute into as much as four times the size as the dried amount. Reconstituting dried tomatoes must include some kind of moisture to restore the moisture in the tomatoes. But there are a few different liquid options you can use; all produce soft, pliable tomatoes.
Instructions
With Liquids
1. Place the sun-dried tomatoes in a bowl.
2. Add enough liquid to completely cover the tomatoes. Choose from liquid options, such as warm water, any flavor of stock or wine.
3. Allow the mixture to sit for at least 30 minutes and for up to two hours. Start checking the tomatoes after 30 minutes since reconstituting times can vary by tomato size; some are ready within 30 minutes, while others take up to two hours to completely reconstitute.
4. Remove one tomato from the bowl and feel its texture. It should feel soft, with no dried parts left.
5. Drain the liquid from the tomatoes. Use the tomatoes in your recipes as directed.
Adding to Soups or Stews
6. Cook your soup or stew recipe as directed.
7. Wait until the last 20 to 30 minutes of cooking time.
8. Add the sun-dried tomatoes to the pot to finish cooking. By the time the soup or stew is done, the tomatoes should have a soft texture.
Pigeons prefer black oil sunflower seeds to striped ones.
Pigeons seem to eat just about anything, but prefer one type of sunflower seed over the two types commonly used in commercial bird seed mixes. The two types are black oil sunflower seeds or "oilers" and striped sunflower seeds. Pigeons and other doves prefer the black oil type, according to the Cornel Lab of Ornithology. (
Significance
Black oil sunflower seeds have much thinner shells than striped sunflower seeds. This makes them much easier to open, so pigeons and other seed-eating birds prefer them over striped sunflower seeds. Pigeons may eat striped sunflower seeds if they are hungry enough. Domesticated pigeons and racing pigeons will also eat black oil sunflower seeds, according to "Pigeons."
Problems
Sunflower seeds attract a wide variety of seed-eating birds, but pigeons may scare off smaller birds like chickadees, sparrows and cardinals. If pigeons are becoming pests in a yard, there are several things you can do to deter them and still feed the bird species you want to attract. Pigeons prefer to eat off of the ground, so never use table feeders. Hang up globe-shaped feeders and remove the perches, advises the Massachusetts Audubon Society.
Diarrhea
Black oil sunflower seeds are used for making sunflower oil, hence their nickname "oilers." The seeds' oil will give pigeons diarrhea. Domestic pigeons should only eat sunflower seeds as treats and in very small quantities in order to avoid diarrhea. If wild pigeon droppings become a problem in a yard, switch to globe feeders to discourage them from eating and defecating on your property. Switch to other types of seeds, if possible.
Shelled Vs. Hulled
Some people prefer to place hulled sunflower shells in their feeders because there aren't piles of empty shells to clean up afterwards. It is necessary to remove these shells daily in order to prevent them from attracting vermin like rats. Sunflower seeds with their shells still on are healthier to feed wild birds than hulled or shelled seeds. If buying a mix, check to see that it does not contain hulled sunflower shells or sunflower seed pieces. When out of their shells, sunflower seeds spoil rapidly. They also are more prone to getting wet and growing bacteria that could kill wild birds, including pigeons.
Wild bitter melon (Momordica charantia) is an ugly fruit with intimidating skin, which is covered with horn-like bumps. Once you get past that, the flavorful melon is bitte, yet sweet and provides an addictive taste sensation. Its bitter taste is from the presence of quinine. The colorful melon turns from light green to brilliant orange as it matures. Wild bitter melon is gaining popularity due to its reputed medicinal properties. You can find the melon in Asian markets and local green produce markets.
Instructions
1. Look for fresh, firm and brightly colored wild bitter melons in the produce section of specialty food markets or Asian produce markets. The wild bitter melons is known by many names: Wild Cucumber, African Cucumber, Ampalaya, Balsam Pear, Balsam-Apple, Balsambirne, Balsamo, Bitter Apple, Bitter Cucumber, Bitter Gourd, Bittergurke, Carilla Fruit, Carilla Gourd, Cerasee, Chinli-Chih, Cundeamor, Karavella, Kathilla, Karela, Kareli, Kerala, Kuguazi, K'u-Kua, Lai Margose, Momordica, Momordique, Pepino Montero, P'u-T'ao, Sorosi and Sushavi. However, even though the names are quite confusing, once you have seen a wild bitter melon, you will always recognize the fruit.
2. Purchase only organic melons that have not been treated with wax or a preservative coating. Wash the fruit. Remove the stem. (The young tender leaves are also OK to eat--you can add them to a soup, stir-fry or salad. Be aware that the bitter flavor in the leaves is quite intense, so add to taste.)
3. Soak the melon in a quart of chilled water to which you've added 2 tbs. of salt. Soak for several hours, chilled in the refrigerator. Soaking in salt water diminishes the bitter taste. You can consume the melon raw or cooked.
Pickles can glow pink, purple, red and yellow, depending on the type of salt ions used during the pickling process.
If you are looking for a science experiment to perform for your classroom or you are looking for a science experiment to present at a science fair, the glowing pickle experiment might be one for you to consider. Pickles are packed in salt water (which is made up of sodium ions). Once an electric current is passed through a pickle, it will emit a yellow glow because sodium ions are good conductors of electricity.
Instructions
1. Remove the female plug from the extension cord.
2. Strip the ends of the extension cord.
3. Place the pickle on the light bulb holder.
4. Connect one wire from the stripped extension cord to the light bulb socket. Connect the other wire from the stripped extension cord to the 7-inch tungsten electrode using the alligator clip. Do not insert the electrode more than three-fourths the length of the pickle, because you do not want the electrode to touch the metal base of the light bulb holder. Make sure the extension cord is connected to a Variac.
5. Turn the Variac to full power. The pickle should glow for up to a minute.
Tags: extension cord, light bulb, bulb holder, from stripped, from stripped extension, light bulb holder, looking science
Gumbo, in its many variations, is authentic Louisiana cooking at its best, and its roots lie in French Creole, South African and Native American traditions. Historically, okra was used to thicken gumbo, although some cooks preferred file', or ground sassafras leaves. Today, okra is still used to thicken gumbo, along with a traditional flour and oil or butter roux. Use fresh okra if you have it, although frozen, sliced okra will work in a pinch. Saute okra with the onions, celery and peppers, or add it directly to the soup.
Instructions
1. Heat the oil in a large stockpot over low heat until warm. Add the flour slowly, whisking it constantly so it doesn't burn. Continue cooking the roux until it turns golden brown, about 10 minutes, stirring constantly.
2. Add 1 tbsp. butter, celery, onion, garlic and parsley. Cook for 20 minutes until the onion and celery is tender, stirring occasionally. Add the okra and stir for an additional 10 minutes.
3. Add the chicken broth, water, Worcestershire sauce, Tabasco sauce, ketchup, tomato, salt, sausage, bay leaf, thyme, rosemary and red pepper to the roux mixture.
4. Simmer covered for 1 hour, stirring occasionally. Stir the chicken, shrimp, rice and molasses in 30 minutes before serving. Heat through and serve.
Tags: stirring occasionally, thicken gumbo, used thicken, used thicken gumbo
There are many varieties and flavors of white wine to choose from, and there is also a wide range of foods that can be paired with it. Cheese is a popular option for wine pairings. A few basic rules of thumb can help you determine the perfect cheese to go with your favorite white wine.
Instructions
1. Choose cheese that is as light as your wine. The smoother, milder fruitier flavors of lighter colored cheeses, like gruyere or Jarlsberg, pair better with white wine than sharper flavored cheeses, like cheddar, which could overpower the taste of the wine. Use the basic guideline of choosing lighter cheeses to go with a lighter wine, and you'll be sure to find a complimentary pairing.
2. Pull out your atlas. White wines come from all over the world and taste different depending on where they are from. Finding cheeses from the same corner of the globe is a fun way to add a little international flair to your wine pairing.
3. Find fun fruits. If you are serving a wine with fruity notes or undertones, pair it with a cheese that contains some of these same fruits. Specialty cheese shops and even some grocery stores carry exotic blends of cheese and cheese dips that contain blueberries, cranberries and other fruits that will be an interesting compliment to your wine choice.
4. Get nutty. Cheese balls rolled in crushed nuts or cheese trays that include different types of nuts are a great accompaniment to white wines. The earthiness and saltiness of the nuts are a palatable contrast to the sweetness of the wine, while the crunch balances out the smooth texture characteristic of most light cheeses.
5. Change it up. Everyone tastes things in a different way so wine and cheese pairings will taste good to some and not so favorable to others. Eliminate this problem by providing a variety of cheeses instead of just one or two kinds so that everyone you are dining with will be able to find the cheese that best compliments white wine according to his or her unique palate.
Tags: white wine, cheese that, your wine, cheeses like
Brown beans are characterized by an exceptionally soft , butter-like texture and are a type of kidney bean, native to Africa. Although brown beans are named after their chocolaty color, they are also available in other hues and colors, such as pink and speckled varieties. Cooking brown beans is often included in American and Scandinavian cuisine due to their nutty, sweet, mild taste. Brown beans are ideally used in soups and stews. For brown beans to retain their freshness, they should be stored in a cool, dry place with minimal air.
Instructions
1. Take 2 cups of beans, or the amount you want to cook.
2. Pick through the beans looking for, and removing, any stones, discolored beans, rocks and other materials.
3. Take three times water as the amount of beans, in this case, measure out 6 cups.
4. Put the beans in a pot and pour the measured water over it. Cover with a lid and let it sit for 8 hours to 10 hours overnight.
5. Drain and rinse the beans.
6. Take the rinsed beans and put them in a saucepan over mild heat. Add three times the water as the amount of brown beans, 6 cups in this case.
7. Add seasonings to the mixture of water and beans and cover with a lid.
8. Bring the mixture to a boil in the saucepan, then reduce the heat.
9. Let the brown beans simmer under a lid until they become tender, about 45 minutes to an hour.
10. Use the cooked brown beans with rice or salad, or as a side dish with a steak.
Tags: brown beans, cups beans, this case, three times, three times water
Homemade pretzels can be garnished with savory or sweet toppings.
Pretzels serve as a portable snack for both children and adults. They also are an excellent option for individuals following a low-fat or vegetarian diet. Unlike store-bought options, pretzels made at home can contain no artificial ingredients or preservatives. Children may enjoy being active participants in the pretzel-making process, particularly twisting the bread dough prior to baking and garnishing the pretzels with salt. Try serving the finished product with a stone-ground mustard for a fun and spicy twist.
Instructions
1. Heat the milk to a temperature of 110 degrees F, as measured with the thermometer. Pour the warmed milk and sugar into the mixing bowl and stir with a wooden spoon until thoroughly combined. Pour the yeast into the milk and sugar. Allow to sit completely undisturbed for a full 10 minutes or until the yeast has formed a thick foam on top of the liquid.
2. Pour the salt and 2 cups of flour into the mixing bowl, stirring thoroughly. Add an additional 4 cups of flour and mix until the dough has formed a solid mass. The dough should not be sticky to the touch.
3. Pour 1/4 cup of the remaining flour on a clean kitchen counter or large cutting board. Knead the bread dough for 5 to 10 minutes or until the mixture is completely smooth and homogeneous. The bread dough should not be lumpy.
4. Return the bread dough to the mixing bowl and cover with the cotton dish towel. Allow the bread dough to rise for about 1 1/2 hours in a warm, dry place. It is important to let the bread dough rise without disturbing it, to ensure a sufficiently light final product.
5. Pour the final 1/4 cup of flour onto a clean counter and knead the risen bread dough for an additional 5 minutes or until all gas bubbles have been removed following the kneading process. Cut the bread dough into 6 equal pieces.
6. Preheat the oven to 350 degrees F. Grease the baking sheet with nonstick cooking spray. Roll each of the 6 pieces of bread dough into a long tubular shape, measuring approximately 12 inches in length and 1/3 inch in diameter.
7. Place each individual section of bread dough onto the greased cooking sheet. Hold one end of the bread in each hand facing away from the stomach. Loop the ends back around toward the stomach to form a cross. Allow the ends of dough to meet the rounded base. Gently press the cross of the pretzel and each of the ends to form a seal without disturbing the shape. Repeat until all 6 pretzels are formed.
8. Brush each pretzel with a thin coating of the whisked egg. Sprinkle generously and evenly with the coarse sea salt. Bake for about 18 minutes or until the dough is golden brown.
Gon lo mein, a noodle dish served frequently in Hawaii, takes little time to make and produces large servings. Oyster sauce, mushrooms, green onion and other vegetables combine with lo mein noodles and char siu (Chinese barbecued meat, usually pork) to make an Asian-inspired meal. You can serve this dish as a side paired with roasted meat or barbecue. Make some gon lo mein and bring a little piece of Hawaii into your home.
Instructions
1. Arrange the contents of three 10-oz. packages of chow mein noodles in a 13" x 9" x 2" baking pan so that they all fit.
2. Pour 1/4 cup of oyster sauce and 1 tbsp. of sesame oil onto the noodles.
3. Bake the noodles in the oven at 250 degrees Fahrenheit for 10 minutes.
4. Heat 1 tbsp. sesame oil in a wok, and add 8 dried mushrooms that have been soaked and sliced; 6 chopped green onions; a 12-oz. package of bean sprouts; 4 slivered celery stalks; 1/2 cup sliced Chinese peas; 2 tsp. fish sauce and a 12-oz. package of sliced green beans.
5. Stir-fry the vegetables for two minutes.
6. Season the vegetables with 1/2 tsp. salt and 1/2 tsp. monosodium glutamate. Mix in 3/4 lb. of thinly sliced char siu.
7. Pour the mixture from the wok into a serving bowl. Add the noodles and toss with a spoon while pouring 1/2 cup of oyster sauce over the dish.
White wine, while mostly beneficial to your health, does have a few disadvantages.
Both red and white wines have a substantial number of health benefits. It is only when not used in moderation that wine becomes disadvantageous to your health. The overuse of white wine or any type of alcohol is harmful to one's health. In moderation, white wine can improve heart and lung health, as well as a variety of other ailments, but simply because white wine is a form of alcohol, drinking too much of it can have detrimental effects.
Liver Disease
White wine is not inherently bad for you in the realm of liver disease or otherwise. Drinking one glass of white wine daily actually has a significant number of proven health benefits. However, white wine is still a form of alcohol, and any form of alcohol overuse is detrimental to your health. It can lead to liver disease, which is an effect of long-term alcohol use, especially when alcohol is drunk in excess. One of the jobs of the liver is to filter out any impurities from the bloodstream, and an excess of alcohol makes it impossible for the liver to carry out this job. This can lead to complete liver failure, which can result in death.
Fetal Alcohol Spectrum Disorders
White wine does not have any specific properties that yield Fetal Alcohol Spectrum Disorders. Rather, it is simply due to the nature of white wine being a form of alcohol that it can lead to these disorders. Drinking any form of alcohol, including white wine, while pregnant has been demonstrated to have detrimental effects on the baby. Children who were exposed to alcohol while in the womb are more likely to become alcoholics, often have birth defects, experience stunted growth, and have a variety of learning and behavioral problems.
Cancer
Some studies have suggested that drinking alcohol may increase the risk of cancer. Studies conducted by the National Cancer Institute have linked alcohol consumption, including white wine, with breast cancer in women who have gone through menopause. This is because alcohol increases estrogen production, which is correlated with breast cancer, and also causes tumors to grow more rapidly. However, drinking white wine in moderation is significantly less likely to yield cancer. Rather, a small amount of white wine daily is actually beneficial to your health.
Weight Gain
Since white wine contains calories and is a form of alcohol, drinking a significant amount may lead to weight gain. Once again, there is nothing about white wine itself that causes weight gain. It is simply due to the nature of white wine being a form of alcohol that it may lead to weight gain. If you intake more calories than you are burning throughout a given day, then the result will be weight gain. Also, since alcohol slows your metabolism, drinking white wine will simultaneously be an addition of calories while your body is less able to break them down.
Tags: form alcohol, white wine, weight gain, white wine, your health
There is nothing better than a frosty beer on a hot day. Throw in some great food and a chilled glass and you're starting to talk about the definition of Heaven. But if you think you can only get a beer that is quick chilled at a restaurant, then you are wrong. Here's how you can quick chill a beer in the comfort of your very own home.
Instructions
1. Purchase quick chill equipment from quickchill.net. These are the leaders in equipment when it comes to getting your frosty brew. They have set-ups towers and kegoraters ready for purchase that are easily installed and look classy in any home. You can also purchase quick chill equipment from eBay, or at your local restaurant supply store. It may set you back a few bucks, but when you're watching the game on the plasma, it will seem like a very wise investment.
2. Pack your beer in ice if you're in a pinch or out fishing with the guys and you need to quick chill a beer. Purchase a giant bag of ice. Within 20 minutes, your beer will be cold enough to consume.
3. Place your beer in the freezer. Beer should (technically) be served at 38 degrees. Most freezers are set in the 20s. So, if you place your room temperature beer in the freezer, it should be frosty within 20 minutes. Do not leave your beer in there too long, because if it freezes, not only will it ruin the taste, but it will explode.
4. Throw your beer in the ocean. This sounds a bit nutty, but works well. You're out on the water with the sun beating down and your beer is like bath water. Tie your beer to a fishing line, or spare rope and drop it down 10 to 20 feet. The temperature of water at that level is analogous to the fridge. Within 30 minutes, you'll be ready to break open your brew.
5. Leave your beer outside. The snow and slush of winter can be really annoying. It slows down travel and dealing with the elements can take a lot of extra work. But there are some perks, like having a natural refrigerator outside. Simply pack your beer in the snow.
Tags: your beer, beer freezer, chill beer, chill equipment, chill equipment from, equipment from
Homemade chili lowers the sodium while keeping the flavor.
Manufacturers of canned chili add salt for flavor, rendering these inedible for those with medical conditions requiring a low-sodium diet. By making chili, the ingredients used can be controlled, including the amount of added salt.
Use Low-Sodium Ingredients
Read the labels on any packaged product added to the chili. Canned vegetables, broth, condiments and frozen foods with added sauces can all hide added sodium. Avoid using these in a low-sodium chili recipe. Choose no-salt-added canned varieties or fresh or frozen ingredients instead. Omit additional salt in the recipe and add extra seasonings and spices such as onion, chili and garlic. Watch out for packaged chili mixes or chili powder seasoning with salt added to it. Some brands of chili spice are a combination of ground chili peppers, salt and other ingredients. Do not use these in low-sodium chili, but opt for ground chili powder without other ingredients.
Increase the Flavor
Add a dash of lime juice, freshly chopped green onions or cilantro to chili just before serving to increase the flavor. Before putting the ingredients into a slow cooker or saucepan, grill or roast them to bring out the flavor. Increasing the flavor in a recipe reduces the need to add salt. Topping low-sodium chili with tortilla chips or shredded cheese is not recommended as these often have high amounts of sodium.
Make the Chili
Combine 2 tbsp. olive oil with 4 tsp. minced garlic and 2 cups chopped onions in a large, heavy-bottomed saucepan. Cook for five minutes over medium-high heat until the vegetables are translucent. Add 1/4 cup ground chili powder, 2 tbsp. ground cumin and 3 lbs. cubed beef stew meat or ground beef. Cook for 10 minutes over medium-high heat to brown the meat on all sides. Remove the ingredients from the saucepan and transfer to a slow cooker. Add 1 cup water, 4 cans of no-salt chopped tomatoes, 2 cans of no-salt pinto or black beans and 10 oz. frozen yellow corn. Cover and cook over low heat for eight to 10 hours.
Tags: chili powder, ground chili, low-sodium chili, cans no-salt, ground chili powder, medium-high heat
Cranberries are often served at Thanksgiving and shine throughout the holidays. However, they are useful for making more than just sauce and can-shaped gelatin. High in vitamin C, vitamin B, fiber and antioxidants, cranberries are healthy raisin substitutes and a sweet snack. They are wonderful for baking or cooking in any number of recipes. Drying fresh cranberries is a simple way to preserve them for use throughout the year. They are often on sale at the holidays, so stock up and dry away.
Instructions
1. Pour your cranberries into a colander. Discard any bruised or blemished cranberries. Drying them will simply preserve the fruit, not enhance them, so toss cranberries that have been damaged.
2. Rinse the berries under warm water, washing away any dirt or wax.
3. Place a pot of water on the stove, and bring to a boil. Turn off the stove, and immediately drop your cranberries in the hot water.
4. Leave the cranberries in the water for 20 seconds, then pour the contents of the pot into a colander to strain out the water.
5. Fill a large bowl with ice and water. Add the cranberries to stop the cooking process, leaving them in the water for 20 seconds.
6. Set out a tea towel or other clean rag. Remove the cranberries from the ice water with a slotted spoon, and pour them onto the towel so it can absorb excess water.
7. Place the cranberries in a freezer-safe container or plastic zip-top bag, and freeze them for 2 hours.
8. Preheat the oven to 350 degrees F.
9. Remove the cranberries from the freezer, and pour them onto a baking sheet. Turn off the oven, and place the baking sheet in the oven while it's still hot. Leave overnight.
10. Remove the cranberries from the oven, and store them in an airtight container.
Wine storage is not about temperature only. Humidity levels, either too high or too low, can have a detrimental effect on wine. Many of the smaller wine refrigerators that have come into the market do nothing to control the humidity inside their storage level. You can solve that problem without a great deal of expense and keep the wine at the ideal humidity level of between 50 and 70 percent.
Instructions
1. You will first need to purchase a hygrometer, a device used to measure humidity in a surrounding area. Costing between $15 and $50, hygrometers can be found online. You can also find them at many local tobacconists, since the devices are often used in cigar humidors. A digital model is a bit more expensive but more accurate. After purchasing the device, set it in your wine cooling unit and wait for 24 hours.
2. If the hygrometer reads below 50 percent you will need to raise the humidity level. Record the hygrometer reading Soak a sponge in cool water and squeeze it mostly dry. Place the sponge in your cooling unit. Wait for 24 hours before checking the hygrometer again.
3. If after checking the hygrometer you have reached a level above 50 percent and below 70 percent, continue to dampen the sponge every three to four days. If the reading is still below 50, repeat the sponge wetting. Leave a the sponge slightly more moist and replace it the cooling unit. Again wait 24 hours. Repeat the process until you reach the ideal humidity level.
Party guests can bond over a bowl of seasoned popcorn.
Popcorn is a delicious and easy-to-prepare party snack that most guests will love. Whether you have an air-popper or are making the treats the old-fashioned way in a pot over the stove, freshly popped popcorn makes an inexpensive party appetizer. Guests can easily fill a bowl with popcorn and mix and mingle while munching. If you're entertaining a large crowd, set out several bowls filled with popcorn featuring a variety of flavors. Use different popcorn seasonings to please all of the party-goers.
Instructions
1. Make 12 to 16 cups of popcorn in a pan over a stove or in an air-popper and place it into a large bowl.
2. Melt 1/2 to 1 cup of margarine or butter in a pan on the stove or in bowl in a microwave.
3. Add flavor enhancers and seasonings to the butter or margarine as it is melting. Saute three red chili peppers in 7 tbsp. of butter or margarine if you prefer a spicy flavor. Sprinkle 1 tsp. each of paprika and cheddar cheese-flavored salt, along with 1/2 cup of garlic powder to 1/2 cup of melted butter or margarine for robust-tasting popcorn.
4. Pour the melted, seasoned butter or margarine over the popcorn; remove the chili peppers prior to pouring.
5. Distribute the seasonings over the popcorn evenly by tossing the kernels with two large spoons.
Tags: butter margarine, chili peppers, over popcorn, over stove, with popcorn
Properly stored potatoes will make tastier and better looking fries.
Raw potatoes will last one to two weeks if stored at room temperature, or up to six months if stored in a cold, dark root cellar. They are best stored in a burlap sack or wooden basket, as these allow a lot of airflow. Potatoes can be stored in plastic containers if changes are made to the container to allow air in; they are still living organisms after harvest and thus need oxygen to keep from going bad. Potatoes are best stored in a cool, dark, humid environment with plenty of ventilation.
Instructions
1. Brush all dirt off the potatoes before storing them. Do not wash them, as moisture encourages the growth of mold and aids in potato deterioration.
2. Place the plastic container, with the bottom up, on a flat surface that you don't mind possibly damaging.
3. Carefully poke holes all over the plastic container, using a knife or a sharp pair of scissors.
4. Seal the container and perform the same procedure for the lid if you plan to store it sealed. Be aware that this lets in less air and is not recommended.
5. Place the potatoes inside the container and place the container in the coolest (ideal temperature is 45-52 degrees Fahrenheit), darkest and best-ventilated area of the house. Do not put them in direct light or inside your refrigerator. A cellar or basement is best, though on your kitchen counter in an unlit corner will work as well.
Tags: best stored, plastic container, potatoes will
Tomato mozzarella salad is a great summer salad idea.
When it's hot outside, there's nothing better than a cool, refreshing summer salad. Summer salads take advantage seasonal fresh fruits and vegetables, which are used to make delicious salad dressings or incorporated into the salad itself. Summer salads also feature grilled toppings, such as grilled chicken, shrimp, fish, or steak, which adds a smoky, summery taste to the meal.
Strawberry Summer Salad
Strawberries are deliciously ripe and fresh during the summer, which makes them a great addition to summer salads. Add strawberries to salads with chicken in them, or serve them in meatless salads. Add feta cheese or goat cheese to complement the taste of the strawberries. Top the salad off with toasted almonds to add protein and "good" fats. Use a fruity vinegarette salad dressing to enhance the sweet and tart flavors of the strawberries. Mix minced garlic, honey mustard, balsamic and raspberry vinegarette, brown sugar, and oil and drizzle it over the salad.
Cucumber Salad
Cucumbers are a refreshing vegetable on a hot summer day. Cucumber salads don't require any lettuce; the cucumber pieces are the base. Cut thin slices of cucumbers, tomatoes and red onions. Mix mayonnaise and white vinegar, and toss the vegetables in the dressing mix. Season the salad to taste with salt and pepper, and you have a great side dish for a picnic or barbecue.
Tomato Mozzarella
Tomato mozzarella salads, also known as Capri salads, also don't require lettuce. The salad is made entirely of tomatoes and mozzarella cheese. The refreshing tang of the tomato against the salty, creamy richness of the mozzarella makes this a summer favorite. Cut tomatoes into round slices. Slice mozzarella in round, thin pieces too and mix with the tomatoes. Combine olive oil and balsamic vinegar, and drizzle it on the tomato-cheese mixture. Sprinkle with basil.
Barbecue Chicken
A barbecue chicken salad is a healthy, delicious and a cool summer choice. Marinate chicken breasts in store-bought barbecue sauce, or your own special barbecure marinade. Grill the chicken until it is completely cooked, and allow it to cool. Add mixed greens, sliced nectarines, grapefruit, avocados, tomatoes, and almonds to a large bowl. Slice the barbecue chicken in strips and lay them across the salad. Sprinkle the salad with cheese. If you don't enjoy fruit in your salad, leave the fruit out and add red onions, mushrooms or other favorite vegetables. Top with a honey vinaigrette, made of honey, Dijon mustard, balsamic vinaigrette, mayonnaise, chili powder and oil.
The best times of the year to have a chili cook-off to help your organization raise funds are the winter and fall when people appreciate a nice warm cup of chili. A cook-off can be a great success if you create a nice balance of people who love to eat and people who love to show off their cooking.
Generate a Buzz
For any successful fund raising campaign you have to get the word out anyway you can think of: flyers, signs and advertising. Solicit local restaurants and businesses to participate in the cooking or to sponsor a cook. People associate chili with fire and firemen, so see if you can get the local fire department to help out.
Collect Funds
You can collect entry fees for the cooks or a flat rate at the door for guests. Another option to consider is having each cook or group of cooks set out a donation jar. Guests can put quarters in their favorite cook's jar, and the cook with the most quarters can win the crowd favorite award. You might set up a table to sell three quarters for a dollar---yes, that's right: three quarters. After all, it is a fundraiser and the crowd may be happy to comply. A combination of approaches maximizes your results.
Contestants and Judges
You and your fellow organizers can cook or ask friends and relatives if they have want to help out. You could also solicit local restaurants and ask the chefs to be your celebrity cooks. Celebrity judges can be an attraction. In most towns, the celebrities might be the mayor, chief of police or local newscasters. Decide if you want contestants to bring the chili from home or cook onsite like on many popular television programs. People love to watch others cook, but you would need the space and equipment to do that.
Prizes and Categories
Ask local businesses to donate gift cards or prizes from their businesses so you can award prizes to the winning cooks. You may also want to reward your winners with special chili trophies or plaques. You can get blank plaques at local craft stores and glue on dried chili peppers. Create different categories, such as Spiciest Chili, Judges' Favorite, Crowd Favorite and "Best Chili in Town."
Decorating and Supplies
According to FundraiserInsight.org, you should supply plenty of refreshments, common chili accompaniments like cornbread, hot sauce, shredded cheese and lots of napkins. Get everyone in the mood for the chili cook-off by decorating with chili lights, cowboy hats and piñatas. Concentrate on being festive. People having a good time are more generous.
Tags: chili cook-off, local restaurants, people love, three quarters
Hoisin sauce can complement any Asian-inspired dish with its slightly sweet flavor.
Hoisin sauce is a dipping sauce that originated in China, but is now used for a range of Asian-inspired dishes. The thick, brown sauce is made from fermented soybeans, garlic, vinegar and sugar, and is slightly tart and sweet. There are many ways to use hoisin sauce at home. It can be found in most Asian grocery stores or in the Asian section of your grocery store.
Salad Dressing
You can make hoisin vinaigrette dressing at home and serve it over your favorite salad or along with fresh vegetables. To make the dressing, mix hoisin sauce withrice vinegar and white wine vinegar, and slowly whisk in some vegetable oil and a small amount of toasted sesame oil. This recipe can be personalized with some minced garlic, fresh ginger or hot pepper flakes. It can also be tossed over chilled egg noodles and served as a side dish on hot days.
Dipping Sauce
Hoisin dipping sauce can be made by whisking water into the hoisin sauce until you have your desired thickness, either thin and watery or thick and creamy. After diluting the sauce, add a dash of rice vinegar and hot pepper oil before serving. You can also make a dipping sauce or spread by mixing hoisin sauce with mayonnaise. These sauces can be served with fried dumplings, egg rolls or along with Asian-inspired steak or chicken fingers. You can also serve them on baked tofu or chicken sandwiches.
Glaze
By brushing your food with hoisin sauce before popping it in the oven, you can create a thick, sweet glaze. Simply apply the sauce with a silicone brush and bake at 400 degrees Fahrenheit until cooking is complete, then brush with another coat of hoisin sauce. A hoisin sauce glaze can be good on baked vegetables, like sweet potato wedges, or on meats like baked chicken or Asian-inspired meat loaf. If using this method with meat-based meals, carefully clean your brush between the two applications.
Stir-Fry
Hoisin sauce in stir-fry may be one of them most traditional ways to use the sauce. Simply cook your favorite stir-fry of vegetables, tofu or meat and stir in enough hoisin sauce to coat the food. Add a little extra water to thin the sauce and simmer until it is heated through. Serve this stir-fry topped with slivered almonds or over rice. This method works well with tofu, chicken and vegetables, such as broccoli, cabbage, carrots, onions or mushrooms.
Cribs are just one of many items that can be found in a resale baby store.
Anyone who has ever had a baby knows just how much clothing and equipment is required to properly care for one. Buying new items every time can be rather expensive, so many people turn to resale baby stores instead. Opening a resale baby store in Texas isn't too difficult. In addition to obtaining financing and possessing general business knowledge, there are a few specific state requirements that must be met.
Business Structure
Determine how the store will be structured. Will the shop be owned and operated independently, or will the business be operated in conjunction with one or more partners? A business owned by just one person is referred to as a sole proprietorship. A business owned by one or more individuals is a partnership.
Business Name
Come up with a name for the resale baby store. Choosing a name should not be taken lightly; it should be catchy and convey the purpose of the business. Most importantly, the name should not already be in use by another business. The Texas secretary of state will provide a free business name search service for potential business owners.
Legal Requirements
Register the name with the county clerk's office by completing an Assumed Name Certificate. The Assumed Name Certificate is valid for a maximum of 10 years and must be resubmitted once every 10 years to keep the business name.
Texas state regulations don't require retail stores to acquire an operating license. But all businesses must be issued an Employer Identification Number (EIN) from the Internal Revenue Service (IRS) for the purpose of paying taxes.
Inventory
Obtain inventory. In addition to clothing and diapers, babies also need specialized equipment, such as cribs, changing tables, playpens, swings, and car seats. Since babies grow extraordinarily fast during the first year of life, they will often grow out of clothing and other items before these supplies wear out. Ask friends and family to donate baby items they no longer need, or purchase items from the community to be sold later for a profit.
Before accepting any used baby items, it is essential that each item is checked for any potential safety recalls. Safety recalls can apply to clothing and equipment. The United States Product Safety Commission maintains a listing of all recalled baby products on its website. Refer to the recall list or contact the manufacturer to ensure the safety of the items.
Tags: baby store, resale baby, Assumed Name, Assumed Name Certificate, baby items, business name, business owned
Store-bought jerky can be expensive, especially when compared to the price of making your own.
Chewy, salty, a little bit sweet and perfectly portable -- beef jerky is a snack with a lot of offer. However, paying $5 for only a few oz. of jerky from the grocery store can seem a little excessive. Luckily, jerky can be made at home with little effort on your part. One way to make jerky is with a cure, which is made from salt, sodium nitrite and sodium nitrate, and is used to prevent botulism in dried meats.
Instructions
Cure Jerky
1. Combine the soy sauce, Worcestershire sauce, brown sugar, black pepper and kosher salt or curing salt in a storage container with a lid.
2. Add the sliced London broil and massage the cure into the beef for several minutes.
3. Refrigerate for 24 to 36 hours.
4. Drain the beef for one hour before using.
To Make Jerky
5. Arrange the cured London broil slices on your food dehydrator trays so that there is a small gap between each piece.
6. Stack the trays.
7. Plug in your food dehydrator.
8. Set your food dehydrator to "High."
9. Dry your meat for up to eight hours or until done. You will know when your jerky is done when it is dry, still pliable and moisture-free without being brittle.
Tags: food dehydrator, your food, your food dehydrator, Cure Jerky, London broil