Salty and sharp, Romano cheese is a delicious complement to many meals. Romano is made through a special process called "rummaging curd," where the cow or sheep milk is quickly drained from the cheese curd after it has been molded. "Peccorino Romano" denotes Romano that has been made with sheep's milk. Romano is a hard, light yellow cheese with a thick rind.
Cooking
Romano cheese is great for adding a hint of Italy to many recipes. Add Romano to your family favorites like meatloaf or mashed potatoes. Stir into dips and serve cold or hot. Do not substitute for soft cheeses, like cheddar and mozzarella, in pizza or grilled sandwiches. The cheese will not melt properly and your meal will lack the same gooey consistency.
Garnishes
Sprinkle Romano onto a salad or the top of a bowl of soup. Toss with pasta and sauteed vegetables for an elegant finishing touch. Romano is also delicious when added to the top of eggs and quiche.
Substitutions
Romano cheese can be substituted in recipes that call for Parmesan or Asiago cheese. When substituting for Parmesan, it is possible that you will have to tweak the salt content, since Parmesan is saltier than Romano. Asiago cheese is sharper and tangier than Romano, so you may wish to reduce the amount of cheese used when substituting with Romano.
Entertaining
Chunks of crumbled Romano cheese make a rustic, yet elegant, appetizer at wine tastings or a cocktail party. Merlot, zinfandel and Chianti pair well with Romano and are robust enough to stand up to its salty piquancy. Serve with fruits like grapes and strawberries, along with a selection of other cheeses.
Tags: Romano cheese, Asiago cheese, Romano cheese, sheep milk, than Romano, with Romano
A good staff meal makes adequate use of leftovers while providing restaurant employees with a nourishing meal before a busy shift. The key to a good staff meal is variety, foresight and a little care.
Fried Rice
Fried rice makes a hearty staff meal with little overhead food cost. Not only can you make vegetarian and meat versions easily but it's a great way to use up leftover bits of vegetables or meat.
Burrito Bar
Make-your-own burritos (or tacos) provides variety and nutrition. Prepare meat, beans, rice and pico de gallo and serve with tortillas and some salad.
Holiday Leftovers
If your big Thanksgiving left you long on turkey, serve the traditional cranberry sauce, potatoes and turkey. It's traditional, but comfort food is always appreciated.
Lasagna
A good cheese-and-tomato lasagna served with salad goes a long way and will keep your cooks and servers full all night.
Enchiladas
Enchiladas are another popular staff meal choice that can be easily adapted to the leftovers on hand at any given time. Cheese and hot sauce toppings will make make any variety taste great.
Leftover cheese sauce is great in pasta, or poured over veggies or meat.
To make cheese sauce, first you make b chamel sauce, a combination of equal parts flour and butter, mixed with milk and simmered until thick. Once the b chamel reaches the desired thickness, gradually stir in shredded cheese until melted. The b chamel is the mother sauce; the cheese sauce, the offspring. Adding too much milk or not enough roux -- the flour/butter combination -- can cause a thin, milky cheese sauce. Not allowing your b chamel enough thickening time could lead to the same result. The best remedy for a thin cheese sauce is to add more thickened b chamel to it.
Instructions
1. Scald, or bring to near boil, 1 1/2 cups of milk in a saucepan over medium-high heat.
2. Melt 1 tbsp. of butter in another saucepan over medium heat.
3. Remove the saucepan with the butter from the heat. Using a wooden spoon, stir in 1 tbsp. of all-purpose flour. Keep stirring the mixture until the butter and flour are fully integrated.
4. Slowly add your scalded milk to the cooled roux, using a whisk to mix. Adding warm liquid to a cool roux prevents lumps. Continue to whisk until there are no lumps.
5. Place the saucepan on the stove over medium heat. Continue to whisk the mixture until it begins to simmer. Reduce the heat to low and simmer the b chamel sauce for at least 20 minutes, stirring almost continuously.
6. Add the too-milky cheese sauce to your hot b chamel and stir until completely integrated. Taste a bit of the sauce; if it's not cheesy enough, add another 1/4 cup of shredded cheese. Continue to add more cheese to taste.
The martini has been around for years but gained popularity as the drink of choice for movie character James Bond. "MartiniArt.com" reports that, according to pundits, a true martini consists only of gin, dry vermouth and a green olive. Over the years, many variety of martinis have cropped up such as the Chocolate Martini, the Apple Martini, the feminine version of a martini known as the Cosmopolitan, and the Mexican Martini. A restaurant in Austin, Texas holds claim to the fact they are the home of the Mexican Martini. Their Mexican Martinis have been winning awards since the recipe was first created over 20 years ago.
Instructions
1. Green olives are in many martini recipes.
Fill your cocktail shaker halfway with crushed ice. Add a splash of lemon lime soda. Follow with 1 oz. of lime juice and two green olives.
2. Orange juice adds a tropical flare to your drink.
Add 2 oz. of orange juice and 2 oz. of sweet and sour mix.
3. Tequila is served in many Mexican drinks.
Finish with 2 oz. of tequila and 1 1/2 oz. of triple sec.
4. Pour from your alcohol shaker into your glass.
Place the lid on the shaker and shake the ingredients together. Pour into a glass and garnish with a sprig of mint.
Fondue pots can be used to serve hot appetizers, desserts or entire meals. Fresh vegetables or crusty bread sticks can be dipped in fondue pots filled with tangy melted cheese. You can also fill the pot with melted chocolate for a dessert fondue, or with hot oil for cooking small chunks of meat. A fondue pot is kept warm by a flame or burner that's positioned beneath the pot. A small can of heating fluid can be purchased for heating fondue. Alcohol is another option for fueling the flame under a fondue pot.
Instructions
1. Place the fondue pot on a sturdy, flat and heat-resistant surface.
2. Fill the alcohol burner with denatured alcohol. Do not overfill. An alcohol burner is designed to hold the fuel, and to fit below your fondue pot. A burner will typically hold between 2 to 3 ounces of alcohol, which will burn for about 90 minutes.
3. Place the alcohol burner in its holder below the fondue pot. Reseal your supply of denatured alcohol and put it away before lighting the burner.
4. Light the fluid with a match.
5. Control the amount of heat that is released by opening or closing the burner lid to control the size of the flame.
Who doesn't love fried mozzarella? Too bad it's full of fat and calories. If only there was a way to prepare this appetizer in a healthier way. Wait a minute. There is a way. When you pan fry mozzarella, it's not only healthier, but it's incredible easy to make as well.
Instructions
1. Slice the mozzarella. Depending on how you want serve this appetizer, you may want to cut slices or sticks from the cheese. When cutting slices, cut 6 pieces from a one pound ball of mozzarella. If you're cutting sticks, you can get 12 pieces from one ball.
2. Make an egg wash. Crack the two eggs into a pie pan and use a fork to beat them until they are combined. If the egg wash looks too thick, you can add a bit water to thin it out.
3. Dip the mozzarella in the egg wash. Be sure to cover the mozzarella thoroughly with the egg wash so that the coating sticks.
4. Coat with bread crumbs. Place the bread crumbs in a second pie pan and coat the pieces of cheese, making sure to remove excess crumbs.
5. Fry over medium-high heat. Place enough olive oil in a large skillet to cover the bottom of the pan. Allow the oil to come to temperature over medium-high heat. Once the oil is up to temperature, fry the mozzarella until golden brown on both sides.
Tags: bread crumbs, medium-high heat, over medium-high, over medium-high heat, pieces from, this appetizer
Yucca is a starchy plant widely grown and consumed in the southwestern United States, Central America and the Caribbean, where it is often used as a substitute for the potato. Touted as a valuable source of vitamins A, B and C, as well as being rich in potassium, iron and phosphorous, yucca is also hailed for its anti-inflammatory properties. It is often sold in powdered form by health food stores as a remedy for arthritis. It's also very tasty, and when boiled and then baked, yucca fries offer a healthy alternative to regular potato french fries.
Instructions
1. Fill a cooking pot with enough water to cover your yucca root. Salt the water (optional) and bring it to a boil.
2. Meanwhile, scrape or peel off the brown crusty skin from the yucca root, much like you would a carrot or turnip. You can use a paring knife to do this, although this outer skin can be quite tough, with a slightly waxy texture like tree bark, and is not as easy to peel as many other root vegetables. A peeler might work better.
3. Place the peeled yucca in the boiling water, turn down the heat to medium high and let cook for 20 to 25 minutes, just as you would when boiling potatoes. When the yucca is fork tender, take it out of the pan with tongs and set it on a cutting board. Let the yucca cool for 10 to 15 minutes.
4. While you're waiting for the yucca to cool, make a sour cream dip for your yucca fries by mixing the sour cream with the crushed garlic, the juice of a lemon and the cilantro leaves. Refrigerate.
5. Cut the yucca into strips about 1 inch thick and 2 to 3 inches long, as if you were cutting steak fries. Toss the yucca fries in olive oil to coat, and then sprinkle with sea salt and freshly ground pepper. Arrange the fries in a single layer on a shallow baking sheet and place in a 450 F oven. Turn the fries after 15 minutes and continue to bake for another 15 minutes or until the texture is to your liking. Serve with the dip as an appetizer or as a side dish.
The Bhut Jolokia (also known as the Bih Jolokia, Nagahari and Ghost Pepper) comes from India and measures more than 1,000,000 on the scoville scale. To get an idea of how hot that is, Tabasco sauce measures 100 scoville.
Seeds
Seeds are easily available via the Internet and are a cheap way to purchase Jolokia; however, you do have to grow the plant and wait for the fruit. As with all chili plants, Jolokia plants like warm and sunny conditions with a constantly damp soil.
Fresh
Fresh Jolokia are available via the Internet, but be aware that they don't stay fresh forever, so this option depends on where they are being sent from. This is also a much more expensive way to purchase Jolokia, with prices roughly five times more than what you would pay for 10 seeds.
Sauces
Bhut Jolokia is available in a range of sauces and pastes. Often, the sauces are hotter than the chili itself, so use with caution. Some of these sauces are stocked by major supermarkets.
Tags: Bhut Jolokia, available Internet, Jolokia available, more than, purchase Jolokia
Steam frying chicken is a method that creates a crispy outside and a moist, tender inside. Along with adding moisture to the chicken, steaming reduces the amount of oil needed, therefore making this a healthier option when compared to simply frying. Steam vegetables along with the chicken for a complete meal. Any flavors added to the steaming liquid will be infused into the chicken and vegetables.
Instructions
1. Sprinkle chicken breast with salt and pepper.
2. Place 1 tbps. vegetable oil in a saute pan on medium-high heat. Add 1 clove chopped garlic and 2 slices chopped onions.
3. Put the chicken breast in the pan of oil and cook approximately 2 minutes on each side, until the outside is browned. The chicken breast will absorb most of the oil during the cooking process.
4. Add 1/4 cup water and 1/4 cup soy sauce to the pan and reduce the heat to medium. Cover and steam for approximately 8 minutes, until cooked thoroughly. Check for doneness by piercing with a knife -- the juices should run clear.
Chili is very easy to make and can be eaten with a variety of sides, like cornbread, crackers, cheese or tortilla chips, for example. You can also use chili as a topping for hamburgers or hot dogs. Beans add bulk and some extra flavor to chili, but they are not a necessary ingredient. Chili made without beans can be just as hearty. With a few simple ingredients and about an hour's worth of preparation and cooking, you can have a beanless chili for dinner.
Instructions
1. Brown the ground beef in a large skillet over medium heat. Stir it with a serving fork (use a nylon fork if using a non-stick coated skillet) as it cooks to break up the meat into small chunks.
2. Turn the burner off. Scoop the contents of the skillet into a 4-qt. saucepan. If the beef is very greasy, you may wish to drain it first on paper towels.
3. Add the chili seasoning and 1/2 cup of water. Stir this, blending the chili seasoning with the meat. Leave the mixture uncovered and bring it to a light simmer.
4. Add the tomato sauce and one or two cans of whole or diced tomatoes. Do not use stewed tomatoes as they may impart an odd sweetness to the chili. Stir and bring the chili to a light boil, keeping it uncovered.
5. Reduce the heat until the chili is simmering. After 10 minutes, taste the chili. If the spices are too strong, add a small amount of water. Cook the chili, uncovered, for at least 30 minutes for best flavor.
If you've been told you make the best tamales around and have thought about starting your own home based tamale business, now you can. In this article, we'll take a closer look at growing your idea into a money-making venture.
Instructions
1. Tamales make for a popular and delicious choice when it comes to a home based business. The first step in starting a home based tamale business is to create your business plan. Don't skip this step if you want to be taken seriously when you need a loan from a bank or even if you want to eventually sell your business. A business plan will help organize every aspect of your business and help you launch it according to what is best in your area. Consider taking a training course on start and launch a small home based business. Any training, education, certificates or diplomas can help assure knowledge and credibility in your field. Learning as much as you can, not only about running a small business, but also about the food industry in general, will help you stay on the competitive edge. It will also give you the proper foundation for establishing industry parameters, quality standards, and a guidance system for all aspects of your small business endeavor. Join trade associations and learn all there is to know about your particular interest. Find special classes and training in the art of making tamales. Even if you already know make tasty tamales, it won't hurt to get additional training in special recipes, seasonings, and cultural/regional differences in tamale making. The more you know about the subject, the more qualified you'll be in operating your home based tamale business.
2. Check into Food & Drugs Administration requirements for tamale and food preparation (see the link below in the Resources section). Learn about the regulations, safety rules, and labeling requirements. Carefully assess your options and find out about any exemptions related to small businesses. Apply for any licenses needed to run a food business and meet all requirements with strict determination. It's best to be legitimate and do it right the first time than to have to revisit the issue after someone comes knocking on your door.
3. Next, research the best places to purchase the items and ingredients needed to not only make your tamales, but package and deliver them (see the link below in the Resources section to get started). Establish good relationships with vendors and negotiate prices when necessary. Buy in bulk and at discount prices. Never compromise on taste and quality or you will lose discerning customers.
4. Determine your quantities and your tasks. Because there are so many varieties of tamales, determine in advance how many types you plan to make and what sort of meat fillings you need to buy. Also, determine the type of facilities and storage you need. Take careful inventory of any remodeling your kitchen and home will need to accommodate your new endeavor. For example, you may need more kitchen counter space for assembling your tamales. You may also need a larger refrigerator for drying the dough, and special cooking units for finalizing your tamales. Determine what tasks will require the most time and efforts, i.e.: cooking and boiling the quantities of corn, processing the fresh corn into dough or masa, drying the corn in a refrigerator for 24 hours and grinding the corn once it's dry. You'll need a grinding machine for this. Next, you'll need another machine to mix the flour and other materials.
5. Determining the assembling process. If you are working alone, you need to realize the time involved in assembling the tamales from start to finish. In most restaurant settings, the assembly-line process may involve four to six people at a long table. After all the corn dough has been dried, you will begin to assemble the tamales. The masa or dough will need to be filled and the meat and sauce topping will need to be added. Then, you will need to package and store them until they are sold or delivered to your customers.
6. Finally, determine your market and let them know you have a new home based tamale business. Will you sell directly to the public? Since you're operating a home based tamale business, it might be challenging to do this unless you cater to home parties, sell to friends and families, work associates or set up a tamale table in a parking lot or park. Be sure to get permission before doing this. Send out a mass email to friends, family and associates. You could also sell your tamales directly to restaurants, stores, specialty markets, and even online. If you plan to ship the tamales, be sure to know pack them so all the ingredients remain fresh. Consider packaging, shipping, and related costs.
Tags: home based, based tamale, based tamale business, home based tamale, will need, your tamales, tamale business
You can freeze mandarin oranges whole or in pieces.
If you have a surplus of mandarin oranges, you don't have to force yourself to try to eat as many as you can before they expire. Instead, you can freeze the oranges, either whole or in sections to keep until a later time. As long as the oranges are fresh and have a good flavor, freezing won't make a noticeable difference in their taste or texture. Then, you can enjoy them whenever you desire, within a six to 10 month period.
Instructions
Freezing Whole Mandarin Oranges
1. Wash the outer surfaces of the mandarin oranges with mild soap and water or a fruit wash and water. Rinse the fruit and dry thoroughly with a towel.
2. Put three or four mandarin oranges in each gallon bag. Smooth the bag before sealing to release the air.
3. Write the date of packaging on each bag with a permanent marker. Place the bags in the freezer and leave them there until you are ready to use them. Thaw them at room temperature.
Freezing Mandarin Orange Segments
4. Peel the oranges and remove the white pith. Discard the peeling and pith.
5. Separate the mandarin oranges into individual segments. Remove any additional pith.
6. Fill gallon size plastic bags with the segments. Smooth the bags before sealing to make sure most of the air is out of the bags.
7. Label the bags with the date of preparation and place in the freezer for six to 10 months until you are ready to use. Thaw them at room temperature when you are ready to use.
Tags: mandarin oranges, bags with, before sealing, room temperature, Thaw them, Thaw them room, them room
With time and love as the secret ingredients to this homemade tomato sauce, you can add an extra touch of home-style cooking to your next pasta meal. Follow these instructions, and you will impress your family and friends with an amazing homemade sauce made easily using only a few inexpensive items. Be creative and add your own personal touch to serve an unforgettable dinner to those you love.
Instructions
Homemade Tomato Sauce
1. Finely mince a large onion and two cloves of garlic while allowing your empty saucepan to reach medium-high heat on the stove.
2. Pour four tablespoons of pure olive oil into the hot sauce pan and wait a few seconds for the oil to heat up.
3. Toss the finely minced onion into the pan along with half a teaspoon of salt; stir occasionally until it has reached a golden brown color. This small amount of salt will make your onions release their liquids faster, shortening this step in the process.
4. Pour two cups of chicken stock onto the brown onions and stir to release the build up of brown bits on the bottom of the pot. Water could be substituted here, but quality stock will help build the first layer of slow-simmered flavor.
5. Add in one large can of crushed tomatoes, one can of tomato paste, three hand-crushed fresh basil leaves, the minced garlic cloves and one teaspoon of freshly ground black pepper.
6. Simmer your sauce for at least two hours, stirring every 20 minutes to release any tomatoes stuck on the bottom of your pot.
7. Taste your sauce and add the remaining half-teaspoon of salt if you feel it is still needed.
Dough made in the bread machine is usually baked in an oven.
Bread machines can produce more than just a basic loaf; pizza crust, bagels, rolls, pretzels and breadsticks are just a few of the breads that are produced using the dough cycle. Though dough recipes are produced specifically for bread machines, you can also adapt almost any recipe to mix and knead the dough in a bread machine. An average bread machine dough cycle lasts an hour and 30 minutes, according to Beth Hensperger in "The Bread Lover's Bread Machine Cookbook"; during this time, the bread machine mixes and kneads the bread and lets it sit through the first rise, leaving it ready for you to shape as soon as it comes out of the machine.
Instructions
1. Scale the recipe if it is not a bread machine recipe. Use no more than 3 cups of flour in a 1-lb.. machine, 4 cups in a 1.5-lb machine or 5 cups in a 2-lb. machine. Half the measurement of each ingredient if the recipe is too much, or use an online calculator that allows you to enter the amount of flour you want to use and scales the rest of the ingredients accordingly.
2. Add the ingredients to the bread machine pan in the order suggested by the manufacturer. Generally, add liquids, dry ingredients other than flour, flour and then yeast. Do not allow the yeast to touch the liquid.
3. Insert the pan into the bread machine and close the lid. Select the dough cycle on your machine and press the start button.
4. Remove the dough from the machine when the cycle ends. Continue with the recipe from the point where it instructs you to punch down the dough after the first rise.
Tags: bread machine, dough cycle, Bread Machine, first rise, machine cups, more than
When making Italian dishes, such as lasagna, spread creamy ricotta cheeseover meat sauce to create a flavor and texture contrast. Ricotta cheese features small curds and is produced using whey, which gives it a soft consistency similar to cottage cheese. Before ricotta cheese is added to lasagna, it is typically combined with egg and occasionally Italian herbs, such as basil or oregano. Spread the thick cheese onto the lasagna evenly to create a well-rounded dish.
Instructions
1. Create a meat sauce by combining cooked, ground hamburger or Italian sausage with tomato sauce and paste.
2. Place a few spoonfuls of the meat sauce in the bottom of a baking dish. Layer cooked lasagna noodles over the sauce. Spoon a thicker layer of sauce over the noodles.
3. Scoop up tablespoonfuls of ricotta cheese and place dollops about 2 inches apart over the meat sauce.
4. Spread the ricotta cheese gently over the meat sauce using the back of the spoon or a small spatula; be careful not to mix the cheese and meat sauce together.
Tags: meat sauce, over meat, over meat sauce, ricotta cheese, Ricotta cheese
Drizzle melted cinnamon candy over popcorn for a sweet, spicy treat
Cinnamon popcorn is a tasty treat that can be enjoyed during the holidays, or anytime you have a craving for sweet, salty and spicy. Cinnamon popcorn is made using cinnamon-flavored candy, and can be eaten in individual pieces, or rolled into popcorn balls for a fun treat.
Instructions
1. Preheat the oven to 200 degrees F. Place the bags of popcorn in the microwave, following package directions. Pay attention as the popcorn is popping; when the popping begins to slow to about three to four seconds between pops, remove the popcorn from the microwave and set it aside.
2. Measure the ½ cup of butter, 2 tbsp. of corn syrup, and bag of cinnamon candy in a microwave-safe bowl or saucepan. Heat the mixture until it melts completely, stirring it frequently during the process.
3. Spread the microwave popcorn onto a baking sheet in one even layer. Drizzle the melted mixture of cinnamon candy, butter and corn syrup over the popcorn, covering it completely.
4. Place the popcorn in the oven for 30 minutes to one hour, stirring it every 15 minutes to make sure it is evenly heated. This will help eliminate the stickiness of the cinnamon mixture and give the popcorn a crunchy texture.
Side dishes like bread or crackers are perfect accompaniments for soup.
Served as a side dish or a main course, a good bowl of soup warms the soul and delights taste buds. If you decide to serve soup for a dinner party, you may be wondering what side dishes will best complement your dish. From starchy sides to leafy greens, the right accompaniments will turn your soup into a hearty meal.
Breads
Breads are a classic accompaniment to soup. Choose a loaf that complements the flavors in your meal. A vegetable soup with plenty of roasted garlic calls for a crusty French baguette from an artisan bakery or your own oven. If you're serving a black bean soup with Mexican flavors, provide your dinner guests with plenty of corn and flour tortillas. A hearty chili calls for cornbread, while a curried lentil soup begs to be eaten alongside Indian flat breads like nan and paratha. You can also serve bread sticks, toasted bread or croutons alongside your soup.
Crackers
While crackers might not be appropriate to serve at a fancy dinner party, they make a great addition to a casual lunch or dinner that features soup. Plain oyster and saltine crackers can back up any kind of soup. Avoid crackers with a lot of different flavors and ingredients, like seeds and nuts, unless they're specifically designed to complement the soup you are serving. For example, cheese crackers bring out the flavors of tomato-based soups, but can easily overwhelm milder tasting soup dishes. Provide a plate of crackers for your lunch or dinner guests to crumble over or dip in their soup.
Salads
Make your soup dish a part of a balanced meal by serving it with a freshly tossed salad in addition to bread or crackers. Meaty soups without a lot of vegetables will especially benefit from the company of a green salad. Start with a bed of crisp romaine lettuce or spinach and add onions, carrots, mushrooms and tomatoes. Adjust the ingredients of your salad according to the kind of soup you plan to serve. If you are serving a heavy soup, like clam chowder, be sure to keep your salad light and simple. Serve fruit salads to balance the spice of a cool gazpacho soup for a summertime meal.
Starches
Starchy grains and vegetables add another dimension to your soup lunch or dinner. While some soups contain rice, noodles or potatoes right in the pot, soups that consist purely of meat and vegetables will benefit from a starchy side. Asian flavored dishes like Thai curry and Korean soups call for a side of steamed rice that guests can stir into the soup before devouring it. Baked potatoes make a great accompaniment for chili, stews and vegetable soup.
Sandwiches
Soups don't have to be the main course at your lunch or dinner. Offer your diners a selection of sandwiches to eat alongside a cup of soup. Choose your sandwich fillings based on the kind of soup you plan to serve. If your soup is vegetarian, offer a sandwich featuring turkey, ham or bacon. If your soup features a lot of meat, balance the meal by feeding hummus and vegetable sandwiches to your guests. As a rule, avoid serving sweet sandwiches, like peanut butter and jelly, with soup.
Tags: your soup, lunch dinner, kind soup, benefit from, bread crackers, dinner guests, dinner party
Tomatillos are a beautiful and delicious addition to your salsa repetoire.
Green tomatillos grow on a plant that is a relative of the tomato, but differs from the tomato in that the tomatillo fruit itself grows inside of a papery husk. The tomatillo also comes in a purple hue, and is a staple of Mexican cooking with a tangy, crisp flavor. A fresh homemade batch of green tomatillo salsa will add a bright note to your next cookout or taco night, and is simple and quick to whip up.
Instructions
1. Remove the husks from your tomatillos and discard. Rinse the sticky residue off the tomatillos and let dry.
2. Mince the onion and garlic and finely chop the tomatillos, then add to the bowl. If you prefer a spicier salsa, mince the jalapeño and add to the bowl with its seeds and ribs. If you prefer a less spicy version, use a serrano -- or poblano or any other milder pepper -- and de-seed and de-rib it.
3. Add the lime juice, stir, and taste your salsa. You may not even feel it needs salt, but if you do, add a tiny bit at a time because you don't want the salt to overpower the bright and fresh taste of the tomatillos. If you enjoy cilantro, finely chop it now and stir it into the bowl.
Eggs are one of the staple foods in many household around the globe. There are different types of eggs to choose from when contemplating your dish. You typically pick between large, small, white or brown. Knowing the uses of quail eggs will arm you with new recipes and remedies. Quail eggs are small eggs usually weighing about 1/2 oz. with speckled shells.
Hot
Cook up something hot. Replace your usually breakfast chicken eggs with quail eggs. Scramble, fry or boil quail eggs for your morning meal. Use the speckled eggs in soups and for baking. Make eggs Florentine or poached eggs.
Cold
Keep it cold. When making a cold dish, opt to use quail eggs instead of the traditional eggs. Dishes that call for eggs include potato salad and regular lettuce salad. Boil, peel and chop your quail eggs. Put them in your cold meal. Your dish will have a more exotic name, such as deviled quail eggs, now that you've introduce a new ingredient.
Nutritional
Stock up on vitamins. Quail eggs eggs have about four times more nutrition than chicken eggs. They contain about 13 percent protein, while chicken eggs have 11 percent. Quail eggs have twice as much A and B vitamins as chicken eggs. The speckled eggs do not have bad cholesterol (LDL). They also do not cause allergies
Remedies
Get well by eating well. Quail eggs are used to assist in healing aliments, helping fight off digestive track disorders, increase hemoglobin levels and treat anemia. They also are used in treatment of diabetes, tuberculous and asthma. The tiny eggs help enhance your memory and brain activity and help to regulate the nervous system. Your looks are also helped by the dotted eggs. Quail eggs will improve your complexion and bring luster to your hair. Eating two to three quail eggs a day helps fight off infectious diseases in children.
The temperature, darkness and humidity make a cellar nearly ideal for wine storage.
Wine is fermented juice, most commonly from grapes. Fine wines can be stored for long periods of time, given the correct storage conditions. Red wine is often aged over a course of years to allow for long-term chemical reactions that will produce a more mellow taste with fewer tannins and a generally more complex, mature flavor. In general, the longer a red wine is aged, the better it will taste, but the specific aging will depend on the type and quality of the wine. Add this to my Recipe Box.
Temperature
The ideal temperature for storing wine is 55 degrees Fahrenheit, though a few degrees above or below won't make a big difference. The purpose of having a low temperature is to retard the chemical reactions that are maturing the wine along with the chemical reactions that are destroying the wine. Though storing the wine in a warmer environment will allow them to mature more quickly, they will also break down and oxidize more quickly, developing a vinegar flavor and spoiling. A consistent cool temperature is very important to aging wine well.
Darkness
Exposure to ultraviolet light can accelerate the process of breaking down the chemical compounds in wine; a dark environment is ideal for long-term wine storage. Avoid the use of fluorescent lights in a wine storage area, since they emit large amounts of ultraviolet radiation.
Humidity
Wine corks can become dry and crack if they are allowed to spend excessive time in a low-humidity environment. A humidity level of about 70 percent is ideal for 55 degree storage. However, higher air temperature will hold more total moisture than cooler air. Maintain the cork's moisture by storing wine on its side in a wine rack.
Vibration
Vibration introduces air bubbles to wine, stirs up sediment and increases the chance that the cork and/or bottle will become damaged. Choose a location that is free of vibration if possible.
Tags: chemical reactions, chemical reactions that, reactions that, storing wine, wine storage, more quickly
To stay sufficiently hyrdrated in the hot summer months, you might want to chug water, especially if you participate in sports. Otherwise, you may find yourself sitting on the sidelines because your body can't keep up.
Instructions
1. Drink water early in the morning before eating. It can be a lot easier to chug water when you first wake up because your body is going through its daily cleansing.
2. Add lemon juice to your glass of water. Many people complain that water is just too plain, but a little citrus twist can add zest.
3. Drink regularly throughout the day, especially during meal times. To remain hydrated it's more important to remain consistent rather than catching up with periods of large consumption.
4. Drink water before and after you exercise. During hard physical exertion, your body sweats water. To catch up, chug the water down at regular intervals throughout your workout.
5. Carry a portable jug of water at all times. It will be easier to chug it without thinking if it is part of your daily gear.
Tags: your body, because your, because your body, chug water, Drink water
Blanching your almonds prevent discoloration in almond-flavored foods.
While it may sound complicated to blanch almonds, the name is truly more extravagant than the actual preparation process. Whether you have handful or an entire bushel of almonds to blanch, you can get through the entire lot in no time by following some simple instructions. The easy blanching procedure leaves you with beautifully white almonds, without a trace of peel that are suitable for use in recipes from salad, to desserts to drinks or main courses.
Instructions
1. Pick a large pot that will accommodate all of your almonds without crowding the nuts. Use a very large soup pot or something similar to hold the large quantity of almonds you are working with.
2. Fill the pot with enough water to cover the almonds. If you are unsure how much water this is, put the almonds in the pot and fill it up with water. Once the almonds are covered, then remove the almonds and set them aside.
3. Bring the pot of water to a full, rolling boil. Do not leave it to boil for a long time or you will lose a lot of water and not have enough to cover the almonds once you add them.
4. Drop the entire lot of almonds into the boiling water and leave the pot uncovered. Allow the almonds to sit in the water for 30 seconds to 1 minute. When the skin appears to be loose around the almonds, the pot can be taken off the stove.
5. Drain the almonds in a colander and run cold water over them. Let the nuts sit under the cold running water until the almonds are cool to the touch.
6. Pick up one almond and hold it at the wider end between your thumb and index finger. Squeeze the almond until the white nut emerges from inside the loose skin, then discard the skin. Repeat with all of the almonds until the entire lot is skinned.
Tags: almonds without, cover almonds, your almonds
A smoked turkey is a delicious alternative to traditional roasted poultry. The smoke gives the bird an intriguing aroma and mouth-watering flavor, while slow-cooking the exterior to an attractive golden-brown. Wood chips provide the smoky taste and scent. Because of the size of a whole turkey, it will be necessary to replenish wood chips in a smoker every few hours. Prepping the bird before it goes in the smoker will ensure delicious results. Allow six to eight hours for smoking a 12-pound turkey.
Instructions
1. Soak eight to 10 cups of wood chips in a metal bowl filled with water for at least two hours before ready to smoke the turkey. Mesquite wood complements the taste and texture of poultry. Oak and apple are also popular for smoking turkey.
2. Place the fresh turkey in a shallow pan to prepare the bird for the smoker.
3. Coat all exterior surfaces of the bird in olive oil until the skin glistens, then season with crushed sage, thyme, peppercorns and other spices as desired to taste.
4. Pre-heat the smoker either by turning on the electric power, igniting the propane gas or starting a charcoal fire, depending on the type of smoker.
5. Prepare turkey stock by boiling two quarts of water with the neck bone of the bird and four to five cubes of chicken bullion, adding salt and pepper to taste. This will be a basting stock to keep the bird moist during the long smoke.
6. Add two cups of drained wood chips to the smoker's firebox to begin producing a good smoke.
7. Place the turkey breast-side up on the cooking grates and close the smoker, adjusting the vents about midway to circulate wood smoke.
8. Add another cup of drained wood chips about once an hour to keep the smoking going. This is also a good time to add charcoal as necessary, if using a charcoal smoker.
9. Baste the bird once an hour with the turkey stock to keep the turkey moist.
10. Turn the bird upside-down after four hours of smoking and baste again, adding more wood chips to the fire box.
11. Check the internal temperature of the bird after six hours of smoking, using a meat thermometer. Insert the thermometer into the thickest part of the thigh for the most accurate reading. Turkey must be cooked to an internal temperature of 160 F to be safe for eating.
All the flavor of wine; none of the alcohol? Is that really possible?
Instructions
1. Commercial Alcohol Removal: Commercial wineries can reduce or remove the alcohol using physics. They use reverse osmosis systems to extract the heavy material in the wine from the light material. In this case, they are removing the alcohol and the water leaving just the wine "flavor". Then the wine is re-hydrated and bottled. All the flavor, none of the alcohol? No, these wines get very poor reviews. They lack the character that real wine has. Others believe that the flavor is compromised because of the process.
2. Home Alcohol Removal: There is an option for doing this at home. Take a pot and put the wine in it. Turn the heat on medium-low. Allow it to heat until it gets up to 140 degrees. You can use a meat thermometer. Then, maintain the 140 for about 45 minutes. That should remove about 95% of the alcohol. From there, let the wine cool, covered. Put it back in the bottle. If you lost a lot of volume, it's because the water evaporated. Put some distilled water or filtered water in it to bring it back to its original consistency. So, how well does this work? Well, it's inconsistent and you cannot get all of the alcohol out, just most of it. The wine will oxidize a bit from the heat so it will lose some of its vibrant color and flavor. The potency of the acid is affected as well. You will be left with a flat tasting wine.
3. Other Options: For many years people have been using bacteria to remove alcohol from wine. The problem here is in the way that bacteria works. It takes one chemical and turns it into another so if you introduce a bacteria to a wine, the alcohol will be removed but, another chemical in the wine will be increased which can affect its flavor. Many bacteria of this type also will render your wine vulnerable to attack from other suck bacteria which can cause the wine to spoil. I would not recommend this process either.
4. I suppose this is a non-traditional approach to a how-to article but, the point is that the removal of alcohol is detrimental to the character of the wine as alcohol contributes to the ph and flavor of the wine. However, now you know do it if you want to. Secondly, the process of removing the alcohol causes unpleasant effects in many cases and if that doesn't convince you then consider this. Alcohol is a preservative so, if you remove it, you have to add another preservative. Alcohol in moderation is a much healthier route to go than adding preservatives to your diet. My recommendation for those who want to enjoy a refined product that is non-alcoholic, is coffee (my 2nd favorite).
Homemade ginger tea is one of the best remedies for a cold, sore throat and indigestion. The tea has a calming effect and helps increase blood circulation in the body. It also serves as a soothing and enjoyable winter drink. There is more than one way to make ginger tea. Read on to see which method you prefer.
Instructions
1. Wash the ginger root thoroughly. Peel away the skin. Cut it into long, thin strips. This helps the ginger to quickly dissolve its essence when used in the tea.
2. Boil water in a sauce pan. Once it starts to boil, add the ginger strips. Cover the sauce pan and let it simmer for at least 20 minutes. Once done, filter the water through a sieve or strainer. Add lemon or honey if you like.
3. Place the ginger strips in a teapot and then pour boiling water into the pot. Cover and let it simmer for 10 to 15 minutes. Strain before drinking. Add lemon or honey if you prefer.
4. Place the ginger in a tea ball. Put the tea ball in a cup and add boiling water. Cover the cup with a saucer or small plate for 10 to 15 minutes. Remove the tea ball and add lemon or honey if you like.
Red wine acquires its hue from the skin of the grape.
Varieties of red wine differ based on the grapes used to make them. Unlike white wines, reds are fermented with the grape skin. Red wines pair well with a variety of meat and tomato-based dishes.
Process
Red wines acquire their color from the skin of the grapes. Once the grapes are harvested and crushed, the winemaker allows the grapes to ferment with the skins; when making white wine, the skins are removed. This process extracts the tannins and polyphenols, adding to the color of the wine. After this process, the wine is aged for at least a year.
Types
Varieties of red wine are named for the type of grapes used, such as Syrah, Cabernet Sauvignon, Zinfandel and Merlot. If a label names one variety, such as Syrah or Merlot, it is called a varietal wine, and the first letter is capitalized. Certain regions in the world are famous for producing red wines, including California, Chile, Argentina, Australia, France and Italy.
Suggestions
Decanting wine is the process in which wine "breathes" by mixing the contents with oxygen. This is done primarily with Cabernet Sauvignons and Syrahs, to allow the aromas of the wine to become more prominent in its taste. Pouring wines in a decanter and allowing to sit for a few hours before consuming it will allow plenty of time for the wine to breathe.
Pairings
While red wine can be enjoyed alone or with a variety of dishes, certain wine and food pairings enhance and complement each other well. Beef, steak and wild game dishes pair well with Syrahs, Malbecs and Cabernets, while Pinot Noir complements fish and chicken dishes. Zinfandels work best alongside dishes with a tomato base, such as a pasta with tomato sauce or pizza. Finally, Merlots and Barberas are versatile and complement most dishes.
Tags: from skin, grapes used, pair well, pair well with, such Syrah, Varieties wine, well with
Armadillos have been known to carry rabies, tapeworms, salmonella and even leprosy, so repelling them should be of a concern. Being burrowing animals, they can also cause extensive property damage through their digging and hunting for food. Although the best reported method of repelling armadillos is to capture and remove them, this may not be a viable option. Don't fret, though, there are a few methods you can employ to deter them from hanging around your property.
Instructions
1. Plant garlic plants around the perimeter of your property, or just around problem areas and gardens. The smell has been known to deter armadillos from entering such areas.
2. Sprinkle some dried cayenne pepper around problem areas. The spicy smell of this powder can make your property inhospitable for armadillos.
3. Lay moth balls and ammonia powder around the perimeter of your property. There have been many reports of successfully deterring armadillos using these materials, as these substances annoy their refined sense of smell, and may convince them to find a less aggravating space to look for food and shelter.
4. Bury a perimeter of chain link fencing around your property. Although inconvenient and potentially unsightly, this is the only sure fire way to keep armadillos off of your property. You should bury the fence at least 18 inches deep to prevent them from simply digging under it. As they can not jump and are bad climbers, the fence does not need to be more than 2 feet high.
5. Employ traps to humanely capture and relocate problem armadillos. These can be acquired from your local Humane Society and they can also help with the relocation of any captured animals. Place traps near a burrow and bait using fresh cabbage.
Tags: your property, they also, around perimeter, around perimeter your, around problem, around problem areas
Guacamole is a mixture made from avocados. It is generally spiced up with various ingredients including chiles, tomatoes, lime juice and diced onions. Often used as a dip, guacamole also has many other uses.
Appetizer
Guacamole makes a great dip and many variations exist. The dip is usually served with tortilla chips. A traditional Mexican dish includes wrapping it inside a warm tortilla.
Spread
Use guacamole as a spread by slathering some on toasted bread or on a tortilla for a wrap; add turkey, bacon, chicken or cold steak and your favorite fixings.
Potato Topping
Top a baked potato or baked sweet potato with guacamole. This is a more nutritious alternative to butter or sour cream. Top with chives, low fat bacon bits and/or diced tomatoes.
Eggs
Spread some guacamole on a toasted English muffin or wheat bread. Place a poached, fried or scrambled egg on the guacamole and add some picante or hot sauce, if desired.
Chicken Salad
Dice cooked mesquite or blackened chicken and mix with guacamole. Season with salt and pepper. Spoon into warm pita pockets or wrap in tortillas.
Burgers
Beef, turkey or veggie burgers taste great when topped with some guacamole, onions, lettuce, and tomatoes. Serve on toasted buns with tortilla chips.
Tags: some guacamole, tortilla chips, with guacamole, with tortilla, with tortilla chips
Properly smoked jerky can be kept indefinitely if it's stored in an airtight container.
For many hunters, smoked deer jerky is one of the rewards of the annual deer hunt. Smoking deer jerky requires a smoker of some type, because it cannot be made in an indoor oven. Properly smoked jerky can be kept indefinitely if it's stored in an airtight container. The color of jerky can range from brown to black depending on how much myoglobin, which is natural color, is in the meat.
Instructions
1. Combine the salt, sugar and your choice of spices in a glass or stainless-steel bowl.
2. Add the soy or Worcestershire sauce and stir to blend thoroughly.
3. Slice the deer meat with the grain into thin slices. Remove any fat and connecting tissue.
4. Add the meat to the spice mixture. Coat all pieces evenly and let it marinade in the refrigerator overnight.
5. Prepare your smoker by bringing the temperature up to 170 degrees.
6. Soak the hardwood pieces in water while you wait for the smoker to reach the appropriate temperature.
7. Remove the hardwood pieces from the water and shake off any excess moisture. Lay these pieces on the coals. If you are using an electric smoker, put the pieces in the tray provided.
8. Drain the sliced meat to remove the excess moisture. Lay the pieces in a single layer on the rack of the smoker.
9. Dry the meat for six to eight hours until it has reached the desired consistency. Jerky should be dry to the touch and slightly flexible. Add presoaked hardwood as needed to maintain the excess smoke.
Chutney is a common condiment in East Indian cuisine.
Chutney is an Indian condiment with sweet and sour flavor profiles. It is used to accompany many types of East Indian cuisine but it also can be served as a side dish, a snack food dip or even as a sandwich topping. There are several varieties of chutney, including many types of fruit chutneys, which are the most common. The caloric content of most fruit chutneys is comparable to most jellies. It is also roughly the same consistency.
Vinegar
Vinegar is a main ingredient in all chutneys. In most chutney recipes, the ratio of vinegar to water is 2-to-1. These ingredients bind the chutney together. The acid of the vinegar acts as a natural preservative. This prevents the growth of bacteria and molds. Still, chutney should be sealed and refrigerated between uses. The vinegar also enhances the other flavors in the condiment, as well as helping to combine the spices and sweeteners in the chutney.
Sugars
Chutney is both sweet and sour, using bleached granulated sugars and natural sugars from fresh fruits. Any number of sweet tropical fruits can be used in chutney. Fruits commonly used in chutney include mango, pineapple, grapes, figs, coconut, papaya, plums, apples, apricots, dates, figs, pears, peaches and raisins. Before cooking, the fruits are washed, peeled and sliced. The fruits and sugars balance the heat of the spices in the chutney. These fruits and sugars are cooked over a low heat with the vinegar and spices.
Spices
Spices in chutney, as with most Indian cuisine, play a very important role. Some of the commonly used spices in chutney are garlic, chili pepper, cardamom, ginger, salt, mustard, cinnamon, cloves, coriander, curry powder, salt, cumin, turmeric, nutmeg and fenugreek.
Other ingredients
Other ingredients commonly found in chutney are onions and eggplant. These balance the sweetness and add a savory quality to the condiment. Blanched ground almonds are often incorporated into chutney recipes for thickening and to add a sweet, nutty quality.
Tags: Indian cuisine, chutney recipes, commonly used, East Indian, East Indian cuisine
Smoking is a process that involves cooking meat at a slower temperature over a relatively long period of time. Wood is traditionally placed on top of burning coals to add a "smoky" flavor to the dish. Many different types of meat and fish are smoked, including catfish. Catfish are fairly common, found on almost every continent of Earth, except for Antarctica. They're so named for their long "whiskers" which make them appear cat-like. Once caught, they can be eaten in a variety of ways, including baked, deep fried, grilled and smoked.
Instructions
1. Fillet your catfish into one and a half inch thick steaks.
2. Add four cups of cold water and 1/4 cup of iodized salt to a bowl. Mix until the salt is no longer visible.
3. Put two pounds worth of catfish fillets into a freezer bag. Pour your brine mixture into the bag and seal it. Refrigerate this for approximately one hour.
4. Start your smoker and preheat it to 225 degrees. Light your coals and let them burn for 10 to 15 minutes. Add your smoking wood on top of the coals after the smoker has been preheated.
5. Remove your catfish from the refrigerator and the brine bag. Rinse the fillets quickly and then pat them dry.
6. Season both sides of your fillets with ground pepper. Lay the fillets down in your smoker pan and cover the pan with a lid. Insert the pan into the smoker.
7. Allow the fillets to smoke for 45 minutes to one hour. You can tell the fish is done if the meat can be easily flaked with a fork.
Real mincemeat - actually made with meat! This recipe yields enough for 10 pies. Cut the recipe in half or smaller, if desired, or simply jar the extras and use as gifts. Makes 20 pints.
Instructions
1. Place beef, suet, brown sugar, molasses, cider, currants, raisins and citron in a large pot.
2. Stirring occasionally, cook slowly over medium heat until the sugar and citron melt.
3. Add the apples and cook until tender.
4. Add the brandy, cinnamon, mace, cloves, nutmeg, allspice and salt, and cook 15 minutes, stirring often.
5. Spoon the mixture into clean, hot jars, leaving 1 inch of space between the top of the mincemeat and the edge of the jar.
6. Close the jars and process in a pressure cooker at 10 pounds pressure for 20 minutes, or if you don't need to store the mincemeat indefinitely, forget the processing and simply store in the refrigerator until ready to use.
7. Preheat the oven to 425 degrees F.
8. Line a 9-inch pie pan with pastry dough. (See "Make Pie Crust Dough.")
9. Fill the lined pie pan with prepared mincemeat.
10. Take the remaining dough and make a top crust. Crimp the edges and cut vents in the top to let steam escape.
11. Bake the pie 10 minutes.
12. Reduce heat to 350 degrees F and bake 40 minutes longer, until the top of the pie is browned. Serve with whipped cream or a hard sauce.
Don't discard shrimp shells after removing them - use them for
When making shrimp cocktail for a party, or shrimp Alfredo sauce for a family dinner, save the shells to make a soup base. The shells will lend a rich seafood flavor to the broth, which you can use to make soup. Add fresh shellfish, such as shrimp, scallops and mussels, to the soup stock to create a savory appetizer or light meal. Customize the taste of the soup by adding fresh herbs and other seasonings to the shrimp stock.
Instructions
1. Place two pounds of shrimp shells into a colander and rinse them under cool, running water.
2. Fill a 1-gallon stockpot with 2 quarts of cold water.
3. Add the shrimp shells to the pot, along with seasonings such as 1 cup of chopped onion, two minced garlic cloves, 1/2 cup each of sliced carrots and celery. Include fresh parsley, salt and ground black pepper to taste. Enhance the taste of the seafood by adding one sliced lemon if you desire.
4. Bring the ingredients to a boil over high heat. Reduce the heat to low and allow the broth to simmer for one hour. Remove the foam from the top of the broth using a spoon or strainer.
5. Strain the broth to remove all of the solid ingredients and continue making the soup.
Mixed greens salad with grilled asparagus and mustard vinaigrette is really a combination of two commonly seen salads--the mixed greens salad with extra virgin olive oil and shaved parmesan cheese and the hot asparagus salad with mustard and garlic vinaigrette. Combining the bitter dandelion greens and Belgian endive with the savory, earthy asparagus and mustard vinaigrette, these salads make an exceptional, unique dish that is a wonderful first course to a variety of meals. Serve with a glass of very dry white wine with a lot of oak flavor.
Instructions
1. Preheat the broiler.
2. Combine the white wine vinegar, chopped fresh basil leaves, minced garlic, Dijon mustard, sea salt and coarse ground black pepper to make the vinaigrette. Slowly pour in the extra virgin olive oil while whisking vigorously. Set aside until needed.
3. Arrange the lettuce on a large serving platter.
4. Brush the asparagus with the vinaigrette with a kitchen brush. Put the asparagus under the broiler for four minutes on each side or until it is tender but still retains some crunch.
5. Slice the asparagus stems in half and arrange them over the mixed greens. Drizzle the mixed greens and asparagus with the remaining mustard vinaigrette and top with the shaved Grana Padano parmesan cheese. Serve immediately while warm.
Tags: mustard vinaigrette, asparagus mustard, asparagus with, extra virgin, extra virgin olive, greens salad, greens salad with
The tortilla fried cheese dog is a tasty treat that can be made in a relatively short amount of time.
Instructions
Make a Tortilla Fried Cheese Dog
1. Get the supplies.
2. Heat the pan. You can use either a large frying pan or a deep fryer. If using a deep fryer add 10-15 ounces of vegetable oil and set it on medium-high heat. If using a large frying pan add 6-10 ounces of vegetable oil and set it on medium-high heat. Allow five to eight minutes for the pan to preheat.
3. Prepare the hot dog. Preparation for this is easy. Lay out a tortilla on a plate. Wrap a piece of sliced cheese around the hot dog. Then wrap the hot dog in the tortilla and fold in the edges.
4. Fry the hot dog. Fry the dog in the deep fryer or the large frying pan until the edges of the tortilla are golden brown.
5. Remove and cool. Use the tongs to remove the hot dog when it has finished cooking. Allow it to cool on a plate over a paper towel for two to three minutes. Serve with your favorite condiments and enjoy.
Tags: deep fryer, large frying, Fried Cheese, medium-high heat, ounces vegetable, ounces vegetable medium-high
Learn roast hot peppers on a gas burner or in the oven.
Hot peppers, or chili peppers, can range from mild to intensely hot, depending on the amount of capsaicin that's present. Capsaicin is the chemical that gives the pepper its heat. Chili peppers have been used as a cooking ingredient for thousands of years. Chili peppers are still used in spicy dishes in many cooking traditions. Roasting is a cooking method that uses dry heat to cook the peppers from the outside in, enhancing their flavor.
Instructions
Roasting in Oven
1. Put on latex or plastic gloves to protect your hands from the hot pepper oil, which can burn your skin.
2. Wash the hot peppers in warm water to remove any chemical or other residues. Use a gentle scrubbing pad to remove any labels.
3. Preheat the oven to 450 F.
4. Put the hot peppers on a cookie sheet, leaving a little space between each of them. Place the cookie sheet inside the preheated oven.
5. Use long-handled tongs to rotate the peppers every 10 minutes until they're black, wrinkled and blistered on all sides. This should take 20 to 25 minutes. Keep checking on the peppers throughout the roasting process to make sure they don't burn or catch on fire.
6. Remove the roasted hot peppers from the oven with the tongs.
Roasting on Gas Stove Top
7. Put on plastic or latex gloves.
8. Turn the gas burner on high. Place the hot pepper directly on the flame. Use long-handled tongs to carefully turn the pepper to blacken and blister all sides, which usually takes 4 to 6 minutes.
9. Remove the roasted hot pepper from the burner with the tongs.
Tags: Chili peppers, cookie sheet, long-handled tongs, oven peppers, peppers from, Remove roasted, with tongs
If you have an abundant amount of fresh tomatoes, slow roasting them in the oven is one way to prepare them for a number of different recipes and uses. Slow roasting tomatoes concentrates the flavor and gives them a chewy and slightly crisp texture. Experiment with different ripe varieties to determine which type of roasted tomato you prefer. Enjoy slow-roasted tomatoes on a salad, sandwich or as a snack on a slice of bruschetta served with soft cheese.
Instructions
1. Heat the oven to 225 degrees Fahrenheit. Slice grape and cherry tomatoes in half crosswise and Roma tomatoes lengthwise. Remove the pump from large tomatoes and slice them into quarters.
2. Line a baking sheet with parchment paper. Place the tomato halves on the baking sheet in a single layer with the cut side facing up.
3. Pour 4 tbsp. of olive oil over the baking sheet of tomatoes to cover them lightly. Ensure each tomato gets some olive oil to keep it moist during the roasting process. Season them with salt, pepper, thyme, oregano or cloves, if you desire.
4. Roast the tomatoes in the oven for 3 hours or longer. The roasting time depends on the tomato size. Remove the tomatoes when they appear shriveled and dry, but some juice remains inside. Check the tomatoes every hour to ensure they aren't burning.
5. Allow the tomatoes to cool. Store them in the refrigerator in an airtight container.
Cranberries provide a tart taste to sweet chutney.
Chutney originated in India, where it is served with almost every meal. According to the San Diego Union-Tribune website, this versatile condiment is now widely served in the West because it combines so well with Western cuisine. Cranberry orange chutney is no exception. Made from cranberries, oranges, spices, vinegar and sugar, it can be served in a variety of ways.
Instructions
1. Serve the chutney as a condiment or side dish for meat. Place cranberry orange chutney in a bowl with a serving spoon as an alternative to traditional cranberry sauce at a Thanksgiving or Christmas turkey dinner, or pair it at any time with chicken, roast lamb or pork.
2. Place a block of cream cheese on a small serving plate, and pour approximately 1/4 cup cranberry orange chutney over it. The San Diego Union-Tribune website suggests that you serve this with either crackers or cocktail bread slices. The red and orange chutney with the white cream cheese add a festive visual touch to a table.
3. Mix the cranberry orange chutney into several different foods. The San Diego Union-Tribune website explains that chutney can be mixed to taste into rice to make a type of pilaf. The same website also recommends stirring 1/4 cup chutney into steamed green beans, broccoli or carrots.
4. Stir together an equal amount of chutney and mayonnaise for use as a condiment on hamburgers or deli-type sandwiches. It can also be used as a barbecue sauce when barbecuing any meat. Mix it into a vinaigrette salad dressing, or toss it directly into a green salad for a new take on an old favorite.
Tags: orange chutney, Diego Union-Tribune, Diego Union-Tribune website, Union-Tribune website, chutney into, cranberry orange, cranberry orange chutney
Remove any shriveled outer leaves from your cabbage before shredding it for cole slaw.
The term "cole slaw" comes from the Dutch "koolsla" which comes from the words "kool" (meaning cabbage) and "sla" (meaning salad). Despite its name, however, cole slaw is not simply a dish of shredded cabbage. It generally also contains a dressing based on vinegar and/or mayonnaise. Other ingredients in cole slaw may vary, but raisins, sliced or grated onions, pickles and grated carrots are common options. Shredding cabbage correctly is an important step to making your own coleslaw at home, as large chunks of cabbage will not give the correct texture or appearance.
Instructions
1. Pull off any loose, dirty, shriveled or damaged outer leaves from your head of cabbage and discard them.
2. Place the cabbage on the cutting board and slice it in half from bottom to top, cutting through the middle of the thick stalk or core.
3. Slice each half of the cabbage in half, cutting through the middle of the thick stalk or core again. Your cabbage should now be in quarters. Cut across the sharp point of each corner to remove the piece of core remaining on each section of the cabbage.
4. Place one of the flat sides of one of the quarters of cabbage on your cutting board. Hold the cabbage with your non-dominant hand, with your fingers pointed toward the edge where the outside of the cabbage meets the cutting board.
5. Slice the cabbage starting at this end rather than at the opposite, higher side. Depending on your taste and preferences, try to make these slices anywhere from 1/8 inch to 1/4 inch. wide. When the cabbage piece gets too high or narrow to slice comfortably, turn it down onto its other flat side and resume slicing. Repeat this process with each quarter of the cabbage or until you have enough shredded cabbage to make your cole slaw.
Tags: cole slaw, cutting board, comes from, cutting through, cutting through middle, from your
Jiffy Mix can be used in a lot of recipes. One of the best uses for Jiffy Mix is hush Puppies. Traditionally, hush puppies are eaten alongside fried seafood in Southern food culture. Follow this easy recipe if you want to learn make hush puppies from Jiffy CornBread Mix.
Instructions
1. The first thing you will need to do to make hush puppies from Jiffy Mix is pre-heat your deep fryer oil to 375 degrees.
2. Dump all of your ingredients into a bowl and stir them together until they are blended together perfectly. The more thorough the mixture, the better the consistency of your hush puppies.
3. Grab your teaspoon and scoop up the jiffy mix hush puppies up, then drop them into the hot oil. Be extremely careful during this particular step. Make sure not to get splashed with the hot oil.
4. Fry your hush puppies for approximately two minutes on each side. Grab a paper towel, set it on a plate, then drain your hush puppies and serve. Allow your hush puppies to thoroughly drain before serving.
Hush puppies go really good with Savory Crab Cakes. Click the appropriate link below to learn make them.
Bon Appetite!
Tags: hush puppies, your hush, your hush puppies, from Jiffy, hush puppies, hush puppies from, Hush Puppies Jiffy