Apple latkes are a traditional Jewish treat often made to celebrate Chanukah, but you can make them any time. This easy-to-make recipe is also low-fat and healthy. Follow the steps below to make 36 apple latkes.
Instructions
1. Beat 2 eggs well in a large mixing bowl. Mix the eggs with 1 1/2 cups of milk.
2. Mix together 2 cups of all-purpose flour, 1 teaspoon of baking powder, half a cup of sugar and a dash of salt in a separate bowl. Add these ingredients to the eggs and milk in the large mixing bowl.
3. Peel and grate 3 medium apples into large, course pieces. Add these to the mixture.
4. Heat 2 tablespoons of vegetable oil in a skillet on the stovetop. Using a spoon, place about 1 large tablespoon full of batter into the hot oil in the skillet. Cook until lightly golden, and then flip over to cook the other side. This will take about 2 minutes on each side.
5. Remove the apple latke from skillet with a spatula. Place on a paper towel to absorb the excess oil.
6. Sprinkle the hot apple latke with confectioner's sugar, and place on a plate with a side of applesauce.
Tags: apple latke, large mixing, large mixing bowl, mixing bowl
Fajitas are a popular and versatile dish. They can be made in a wide variety of ways depending on personal taste. One of the more popular methods are spicy chicken fajitas. And in order to keep you from having to go to a sit-down restaurant or order out in order to eat this, the following steps tell you everything you need to know to prepare them yourself. Now you can have these fajitas anytime you want.
Instructions
Make Spicy Chicken Fajitas
1. Beat both sides of the chicken breast, depending on thickness, for approximately 2 to 5 minutes.
2. Slice the chicken into thin strips.
3. Season chicken with garlic and chili powder. Lightly sprinkle on hot sauce. Set aside.
4. Heat a skillet on medium and add your preferred amount of olive oil.
5. On a clean cutting board, chop your red and green bell peppers and onion.
6. Add the chicken to the skillet and let brown.
7. Add diced vegetables and stir.
8. Chop the habanero and add to skillet.
9. Stir again, adding more seasoning if desired.
10. Warm tortillas on a separate skillet and enjoy!
Tags: Chicken Fajitas, Make Spicy, Make Spicy Chicken, Spicy Chicken, Spicy Chicken Fajitas
Think again before you toss out perfectly fine cake just because it is a little dried out. You can revive stale cake in a variety of ways including steaming it, or by wrapping the cake in a moist paper towel and microwaving it for a few seconds. However, if you do not want to eat it as cake any longer, there are a number of ways to re-invent the stale cake into a tasty dish.
Crusts and Toppings
Use stale cake as a crust for pies or as a crumb topping. The cake needs to be very dry to be used in this fashion. If it is not, crumble the cake up into small chunks and place it in a baking dish. Bake in the oven at 350 degrees Fahrenheit until the chunks are dry and crispy. Place the dried cake chunks in a food processor or blender to crumble into very fine crumbs. To use as a crust, add just enough water to be able to press the crumbs together into a pie dish. For topping, simply sprinkle the crumbs over top of the pie or other completed dessert.
Ice Cream Mix-In
Have a "Make Your Own Sundae" day with a variety of mix-in options, including stale cake. Divide the cake into bite-size chunks. To mimic an ice cream mix-in shop, use a cold granite slab to mix the ice cream, stale cake and any other toppings together. The ice cream will soften the stale cake enough to that it will have a texture and taste like regular cake and ice cream.
Other Desserts
Use the stale cake to create a trifle dessert. Slice the cake into thick chunks and place a layer in the bottom of a glass bowl, followed by a layer of pudding, whipped cream and fruit jam. Repeat the layering order until you reach the top of the bowl and serve. Use stale cake to make tiramisu, as it absorbs liquid better without becoming overly soggy.
Breakfast
For an extra sweet French toast, use stale pound cake instead of stale bread. Slice the cake into thick slices, about the thickness of Texas toast, and soak in an sweetened egg mixture just as you would with regular French toast. Fry on both sides until golden brown. Another idea is to pour cream over stale cake slices, and then fry it in a little butter and top with fruit preservatives for a slightly crispy, biscuit-like treat.
Tags: stale cake, cake into, stale cake, cake into thick, chunks place, French toast
Chocolate-covered strawberries make an elegant addition to a party. They give the impression that the host or hostess went to a significant amount of trouble. Impress your guests by making your own dipped strawberries. It is a fairly simple process that begins by choosing your dipping sauce.
Instructions
1. Melt chocolate in the top pan of a double boiler, with simmering water in the bottom pan. You can use chocolate chips or a chocolate bar, such as Hershey's, which has been broken into pieces. A splash of liqueur or coffee will add flavor to your sauce. Or use another favorite recipe.
2. After the chocolate melts, remove from the heat.
3. Choose large, plump, firm, ripe strawberries with a healthy green top.
4. Wash the strawberries in cold water.
5. Dry each strawberry with a paper towel. They need to be dried before dipping.
6. Insert a toothpick into the center of the green top of each strawberry. The toothpick will be used as a handle when dipping the individual strawberries.
7. Lay a sheet of wax paper on a cookie sheet.
8. Hold a strawberry by the toothpick and dip into the warm, melted chocolate. Coat the lower half of the strawberry, leaving the top half and greenery uncovered.
9. Lift from the chocolate, and allow the chocolate to set for a second before laying the strawberry on the wax paper. If necessary, re-coat with chocolate before laying the strawberry on the wax paper. Repeat with remaining strawberries.
10. Remove the toothpicks after the chocolate has set and cooled. Be careful not to damage the coating while removing the toothpick.
Tags: before laying, before laying strawberry, each strawberry, laying strawberry, laying strawberry paper
Chile peppers are some of the most popular plants to grow because they range from sweet to spicy and can enhance many meals. Peppers require a fertilizer to help give them a push during their long growing season. By understanding the methods fertilizing these plants, you can grow your own bountiful crop of peppers.
Instructions
1. Fertilize your indoor pepper plants after they have germinated (pushed through the soil) by using a fertilizer with an even mix of nitrogen, phosphorus and potassium (NPK). Follow the instructions on the package. A good fertilizer for chili pepper plants is one made with fish, blood and bone meal, but other mixes work well too. You can access an Internet resource, such as the "Chile Pepper Fertilizer Guide", to read about different solutions available (see Resources).
2. Add fertilizer to the ground around pepper plants when they planted outside. Follow the directions on the package to determine the quantity of mix you should use for the area size that you are planting the peppers in.
3. Wait until the peppers begin to produce flowers and then add fertilizer to the soil around the plants. Again, follow the instructions on the package. The peppers grow out of these flowers so you want your plant to have the nutrients needed to bear the fruit.
4. Dissolve 1 teaspoon of Epsom salts in a quart of water, pour this solution in a spray bottle and mist the plants with it at blossom time and then 10 days later. This extra magnesium sulfate helps the peppers produce fruit.
5. Add organic mulches, such as grass clippings, to the soil during the growth process. These types of fertilizers reduce weeds, retain moisture and protect against the elements.
Invite guests to a cheese party and serve different tasty cheeses.
A cheese party is a low-prep, no-cook party appropriate for many occasions. You could choose a cheese party theme for a baby shower, book club gathering, graduation party and other special events. Couple your cheese party with a wine tasting event and enhance the savory and rich flavor of the cheese. Regardless of the circumstance, the invitation for your cheese party should inform of the reason for the party, any actions the recipients must perform for the party, and of course, the place, time and date.
Instructions
1. Lead the invitation with a statement about what you want the recipients to do. You could ask them to, "Save the date," or "Please join." You could also indicate your reason for sending the card, "[Your name here] requests the pleasure of your company."
2. Describe the event. For example, if the cheese party includes a wine tasting, consider this example from the Invitation Consultants website, "You're Invited! Please join for wine and cheese."
3. Provide the reason for the event. A cheese-themed party is suitable for casual gatherings amongst friends, anniversary and birthday parties, and work-sponsored events. Write "In celebration of the season" for a casual gathering or "In honor of [celebrant's name] Birthday."
4. Include other details about the party such as date, time and place. For example, "Sunday, the 29th of August at 4 o'clock in the afternoon." Put the name or address of the party venue on the next line.
5. Include special instructions and other relevant details about the party. If it will feature a cheese buffet, instruct guests to bring a cheese of their choice, "Please bring a tasty cheese to share. Wine and beer provided by the host." For a fondue party featuring cheese recipes, ask guests to bring their fondue sticks.
6. List the name of the host and a phone number guests can call with questions or to RSVP. Place this text at the end of the invitation text.
Tags: cheese party, about party, cheese party, details about, details about party, guests bring
Because frozen tropical drinks tend to emphasize sweetness, it's very easy to make versions of them without alcohol. The flavor won't be the same, but if you're a non-drinker, or don't like the bite of hard liquor, virgin tropical drinks will have the same appeal. You'll need a good blender and lots of ice to make the drinks at home.
Virgin Frozen Daiquiri
The frozen daiquiri is a rum-based drink originally made with lime juice. Some commercial frozen daiquiris are essentially fruit slushes with rum mixed in, but you can make your own with fresh fruit. Blend ice, splashes of lime and orange juice, sugar to taste, and fresh strawberries until it's smooth and slushy.
Virgin Piña Colada
A piña colada cocktail is a mixture of pineapple juice, cream of coconut and rum. Frozen versions often add vanilla ice cream for a creamy taste. Blend ice cream and equal parts pineapple juice and coconut cream for a frozen nonalcoholic version.
Banana Smoothie
Blend a whole peeled banana with plain yogurt, honey and ice until it's frothy and slushy for a healthy drink. If you're not a fan of banana, substitute it with berries, pineapple, peeled kiwi fruit, or a mix of fruits for a tropical fruit blend.
Virgin Margarita
A true virgin margarita is just limeade; the nonalcoholic components of the tequila-based cocktail consist of lime juice and sugar syrup. Salt, which is meant to temper the sharp taste of the tequila, is not necessary unless you like the lime-salt flavor. Blend the lime juice and sugar syrup with lots of ice. Add a splash of orange juice to replace the traditional splash of orange liqueur.
Virgin Mango Dream
A mango frozen dream is made with mango-flavored rum, amaretto and triple sec, vanilla ice cream, orange juice and ice. The virgin version gets its flavor from real mangos. Peel and chop a mango, and place it in a blender with a scoop of vanilla ice cream or yogurt, 2 oz. orange juice and 1 cup of ice. Blend until smooth, then add 1/2 tsp. of almond extract if desired.
Papaya-Passion Frozen Mocktail
Papaya and passion fruit comes together in a rum-based cocktail that is easily converted to a nonalcoholic version that is almost pure fruit. Puree one passion fruit in the blender, then add a seeded and chopped papaya, 1 tbsp. of honey and 1 cup of ice. Blend until smooth.
Tags: orange juice, juice sugar, lime juice, until smooth, vanilla cream, Blend until, Blend until smooth
I'll bet the reason you found this article is that you just realized that your package of dried Asian rice noodles (rice sticks) does not have cooking instructions, or you went ahead and cooked them just like you would a wheat noodle, and they turned to mush. Well, join the club. In my own case, I ruined several bags of rice noodles before I decided to do some research and find out use them properly. So, without delay, let me share what I've discovered.
Instructions
1. Asian rice noodles are more delicate than wheat noodles, and they lack the gluten that gives wheat noodles a structure that stands up to the onslaught of heat and liquids. Therefore, rice noodles soon pass from a delightful, chewy texture to a mushy, dissolving substance. So, if you try to par-boil them for use in a stir fry, you will likely experience a rice noodle's mushy character. Here are the best ways to use rice noodles.
2. If you are making an Asian soup, Vietnamese Pho, for instance, then it is fine to add dry rice noodles to the end of the preparation, where they would not get over-cooked while the broth and other ingredients were melding. But it's also worth noting, that such soups are not good candidates for storage in the fridge, and re-heating, unless you enjoy that mushy texture - the longer rice noodles sit in contact with liquid, the softer and mushier they become.
3. If you are making a stir fry with rice noodles, like Thai, Pad Thai, for instance, the noodles should be removed from their packaging, placed into a large pot or bowl, and covered with warm water, where they will soak for a half hour or more (not overnight!). When the time comes for their use in the stir fry, they should be drained and dropped into either a generously oiled, hot wok to be cooked separately, or as a companion right along with other stir fry ingredients as they cook - either way, the softened noodles will arrive at a wonderful, chewy but tender texture within a minute or two in this process. But, remember, stir fries made with rice noodles do not make good leftovers - plan on finishing up your entire dish the day you make it.
4. If you want to use rice noodles as an ingredient in a salad, then you must cook them in boiling water, but PLEASE, do not allow them to cook for more than 2 or 3 minutes (depending on how thick they are), and test them during their cooking. Remember - if left too long in boiling water, rice noodles will simply turn to mush!
5. For some dishes, like Pad Thai, rice noodles are essential, and nothing else provides the character the dish demands - rice noodles are quite unlike wheat noodles, and they easily absorb the flavors of a dish's liquids, but a cook must work with their character for best results. I find the bigger, wider rice noodles a little easier to work with than the finer, more delicate ones - however, your chosen dish will usually dictate which type of rice noodle you'll be using. Just follow the general rules above, and your problems should be over.
Tags: rice noodles, rice noodles, wheat noodles, Asian Dried, Asian Dried Rice
Liqueurs can savor of virtually any flavor; fruit, spice, chocolate, bean or nut. The principle behind a liqueur is the combination of a grain alcohol, usually a clear and less flavorful liquor such as vodka; a flavoring, such as cranberries; and a sugar-based syrup. A liqueur is meant to act as a dessert, it should be very sweet and palatable. The sugar acts both in making it "sippable," and in reducing the alcohol. Cranberry liqueur is a great addition to any holiday (or year round) meal. Begin in the last week of November to have ready by Christmas.
Instructions
1. Chop 16 oz of washed cranberries, either by hand or in a food processor. Set aside and peel (in strips or pieces) ½ lemon and ½ orange. Place the crushed fruit and citrus peels in the bottom of the jar you will be keeping the liqueur in (a carafe or bottle that can be closed).
2. Pour in 1½ cups of 80 proof vodka. Seal the jar, and keep at room temperature for about 2 weeks. Keeping in a pantry or closet works well. Throughout the two weeks, periodically shake the jar to loosen up the fruit from the bottom to ensure that no air pockets form so that the vodka absorbs the full amount of fruit flavor.
3. Strain the fruity vodka after 2 weeks through a sieve or cheesecloth. Discard the berries and peel, and return the alcohol to the jar or bottle.
4. Make the sugar syrup. The syrup is merely a combination of water and sugar; 2 parts sugar to every 1 part water. In a small saucepan, dissolve 1 cup of sugar with ½ cup of water. Allow to cool. You will need to add the sugar syrup to the fruity vodka in order to neutralize some of the alcohol and reduce the proof. If you do not add the sugar, you will not create a liqueur, but rather an eu de vivre, which is essentially just flavored grain alcohol at a high proof.
5. Add the syrup to the jar and stir well. Secure the lid and give it a shake. Allow to sit (try the closet or pantry again) for another 2 weeks.
6. Strain again using either the sieve or cheesecloth (this step is not absolutely necessary, however it will ensure that nothing was missed during the first straining. You want a completely smooth liqueur, chunky aperitifs are never appetizing.
7. Poor into aperitif glasses (very small wine glasses) or into shot glasses. Serve before dinner, or after dinner with (or as) the dessert.
King crabs are caught for food. Most of the time they are only found in cold waters. The king crab usually feeds off of starfish and smaller crabs, but if they are not available, the king crab will eat dead animals that may fall into the water. The spikes that some of these crabs have are used to deter predators.
Types
The golden king crab, the red king crab and the blue king crab are the three main types of king crabs.
The Golden King Crab
These crabs are found in the waters near Alaska and are the smallest of the king crabs. They are found in deeper water than the red king crab.
The Blue King Crab
The largest numbers of the blue king crab are found in Bristol Bay just off Alaska's coast. These king crabs are some of the largest king crabs in the world. Because it looks and tastes like the red king crab, it is often sold as the red king crab by mistake.
The Red King Crab
These crabs can be found in the Bering Sea and have very sweet meat. These crabs were placed into the European Arctic, and it has become overly populated with them.
Size
Some red king crabs have been measured at 11 inches, while there have been blue king crabs that have weighed up to 18 pounds. The golden king crab can weigh up to 8 pounds.
Tags: king crab, king crab, king crab, king crabs, king crabs, These crabs
Eggs aren't just for breakfast anymore. There are so many ways in which you can cook an egg that it would take forever and a day to list them all. But, if you've never really explored their uses, there are a number of different, yet basic methods you should try to prepare eggs.
Types
Some of the more common methods of preparing eggs are sunny-side up, fried, poached, shirred, soft-boiled, hard-boiled and scrambled. Each way depends on the method of cooking as well as the way you prepare the egg once it is cracked.
Function
Start with the fried egg, sunny-side up. Start off by heating a little butter in the skillet over medium heat. Crack the eggs into a separate bowl without breaking the yolk (easier to remove the shells) and then gently pour them into a skillet. Reduce the heat to low and allow them to cook slowly while you spoon the heated butter over the top of the egg. Once the egg white becomes bright white and the yolk is set (a film will form over it), the eggs are done. For a basic fried egg, follow the same directions, except instead of spooning the butter over the eggs, flip them over when the whites become white. You can then cook them over-easy, over-medium and over-hard--varying the length of time you allow them to set.
Identification
Poached eggs are prepared in a completely different method. Water is brought to a boil, then reduced to a simmer before the egg is cracked into the heated liquid. Cover the skillet and allow the eggs to simmer for anywhere from 3 to 5 minutes (the longer you cook, the harder the yolk). Lift them out with a slotted spoon and serve.
Effects
Shirred eggs are basically oven-baked eggs. Crack each egg into a 3-inch custard or tart cup and top with 1 tsp. of butter. Salt and pepper to taste and bake in a 350 degree oven for 15 to 20 minutes (the longer they bake, the harder the yolk).
Benefits
Boiled eggs are heated right in the shell. Varying the cooking time will make them either soft or hard. Bring water to a boil and then add eggs. Once submerged, reduce the heat to a simmer. For soft-boiled eggs, allow to cook for 3 to 5 minutes. For hard-boiled eggs, keep them in a lot longer--18 to 20 minutes.
Potential
Scrambled eggs are very popular. In a bowl, beat together 1 tbsp. of milk for every egg. Heat about 1 tbsp. of butter in a skillet over medium heat. Pour in the egg mixture and reduce the heat to low. As soon as the bottom sets, stir. Continue stirring until eggs are cooked evenly.
Cooking your bird in a countertop oven roaster will leave your regular oven free for other dishes.
Every year, more cooks discover the convenience of a roaster oven when they try one out or inherit one from a parent or grandparent. These countertop ovens can be used just like a regular oven to cook everything from casseroles to large roasts, but they really shine at holiday time when they cook the bird to a moist, buttery brown, leaving the oven and range completely free.
Identification
Turkey roasters consist of an insulated unit that heats an inset pan on five sides. They generally have aluminum covers (some older models have transparent windows on top for "peekers") and should have a rack on which to place the turkey. Like regular ovens, roaster ovens can heat up to 500 degrees but they have no broiler function. The small appliances are produced by several companies including Nesco, Hamilton Beach, Rival and GE.
History
The first roaster ovens, made by the National Enameling and Stamping Company (NESCO) in the 1930s, were simply high-resistance wire wrapped around a double boiler. The appliances became popular in rural areas as replacements for wood stoves as electricity was introduced. The little ovens gained wide popularity beginning in the 1980s when the Metal Ware Corporation acquired the company's assets and marketed the redesigned and accessorized "Nesco" roaster to community and church groups.
Size
Roaster ovens come in sizes ranging from 5- to 22-qt. capacities but an oven of at least 18-qt. size will be needed to roast a turkey. Any size will cook at about the same rate. The turkey can be any bird that fits in the roaster but the best birds are 12 to 14-lb. young toms.
Considerations
Turkeys should be completely thawed, a process that may take several days in the refrigerator. They should be washed and seasoned before roasting. Stuffing the bird will extend cooking time by 30 minutes to an hour or more, depending on the size of the bird. The oven should be preheated to about 425 degrees.
Time Frame
The bird should be put into the oven and allowed to cook at 425 degrees for about 15 minutes. The temperature should be lowered to 325 degrees and the bird should be cooked for 15 to 20 minutes per pound, or 3.5 to 4.5 hours for a 14-lb. bird without stuffing. Stuffing the bird will add another half hour to hour of cooking time.
Benefits
Roaster ovens tend to cook a bit more quickly than conventional ovens because the turkey is surrounded by heat instead of just sitting over it. They free up kitchen space--particularly if they have their own base with storage space for accessories.
Insight
Check the temperature of the bird with a "rapid-read" meat thermometer (not the kind you leave in the oven), available at better butchers and kitchen supply stores. The bird and dressing will continue cooking for as much as 15 minutes when you take it out of the oven, so remove it just before the internal temperature in the thickest part of the thigh reaches 165 degrees. The dressing should reach the same temperature before it is removed from the bird, which will start to cool it. Put the bird in a 400 degree conventional oven for 15 to 20 minutes to brown it just before presenting it--the roaster oven does not brown well because it keeps the bird so moist.
Tags: bird moist, bird should, bird will, cooking time, just before
Hunters often bring home more than just the bacon; many come home with a whole deer. According to the North American Pronghorn Foundation in Wyoming, the average adult male deer can weigh up to 168 pounds, producing enough meat to feed a family for some time. If you are dealing with fresh deer meat and are not sure store it safely for later consumption, cool the meat first, and then package it properly and freeze it.
Instructions
1. Fill a cooler about halfway with ice cubes. Place the deer meat into freezer bags and place the bags into the cooler; cover the meat with ice. Keep the meat on ice until it is properly chilled; the time it takes for the meat to chill will depend on the freshness and size of the meat cuts.
2. Remove the meat from the cooler and from the bags. Lay the meat in the center of a piece of freezer paper; the paper must be large enough to wrap around the meat piece on all sides.
3. Pull the edges of the freezer paper together over top of the meat, so that they form a little triangular shape above the meat. Fold the edges over each other at least twice, and then flatten the edges against the meat.
4. Smooth the freezer paper over all sides of the meat to push all air out; excess air can lead to faster spoiling or freezer burn.
5. Fold both remaining edges of the freezer paper into triangles; fold the tip of each triangle down towards the meat to prevent more air from entering.
6. Wrap the triangular edges of the paper under the meat block. Seal the triangles to the bottom of the wrapping with freezer tape. Seal any other loose areas with freezer tape as well.
7. Label each piece of meat with its contents and the date on which it was wrapped. This will help you to keep track of which meat to use sooner rather than later.
Cranberry orange relish, spooned into cups made from orange halves, makes a splashy garnish for the turkey. The relish has a fresh, sweet-tart flavor that's even better the next day.
Instructions
Making the Relish
1. Cut the orange into 8 pieces and put 4 of the pieces into the workbowl of a food processor.
2. Add half of the cranberries to the workbowl and pulse until the mixture is finely chopped (imagine the texture of pickle relish).
3. Empty the mixture into a mixing bowl. Repeat with the other half of the cranberries and other 4 orange pieces.
4. Stir in the sugar and ginger (if using). Allow the mixture to rest at least 1 hour or overnight.
Making the Orange Cups
5. Using a large knife, slice a 1/4-inch-thick piece from the top and bottom of each orange. This will ensure that the orange cups will be stable and won't tip over and spill their contents.
6. Cut the orange in half in a zig-zag pattern: Insert a small paring knife into the equator of the orange at a 45-degree angle. Remove the knife, rotate it 90 degrees and make another cut right next to the first one, making an upside-down "V" shape. Continue making cuts all the way around the orange. Make sure you start the next cut exactly where the previous one left off.
7. Pull the two orange halves apart. If they don't come easily apart, look to see where your cuts didn't intersect and slice through the little connecting pieces.
8. Use a grapefruit spoon or regular spoon to remove most of the orange fruit from the shell, making room for the cranberry orange filling. Be careful not to pierce the bottom of the cup, or the relish will leak out.
9. Repeat with the remaining 2 oranges.
10. Fill the orange cups with the cranberry orange relish, mounding the relish like a scoop of ice cream.
Whether your live a vegetarian lifestyle or you cannot tolerate dairy products, soy shakes and smoothies provide a healthy yet indulgent-tasting treat for breakfast, snacks or dessert. Change the type of fruit used for your soy smoothies or the ice cream flavor used for your soy shakes to make your own recipes using this technique for vegan blender drinks. Look for additional recipes and adaptations in the resources and tips for your smoothies and shakes in the tips section.
Instructions
Make Soy Smoothies with Fruit
1. Peel and seed fresh fruit. Chop both fresh and frozen fruits into ½-inch cubes.
2. Place the fruit into the jar of a blender.
3. Add 1 tsp. vanilla extract to the fruit if desired.
4. Pour 1 cup of plain or vanilla soy milk over the fruit in the blender.
5. Add ½ cup of silken tofu over the fruit and soy milk to give the smoothing added body.
6. Blend the fruit, soy milk and tofu on puree until smooth and serve in two glasses with straws.
Make Soy "Ice Cream" Shakes
7. Combine 1 cup of soy ice cream with ½ cup of plain or vanilla soy milk in the jar of a blender.
8. Blend on puree until desired consistency.
9. Increase the amount of soy ice cream or add ½ cup of silken tofu to the soy "milk" shake for more body if desired.
10. Serve immediately in a single glass with a straw.
Tags: fruit milk, over fruit, plain vanilla, plain vanilla milk, puree until
Scalloped potatoes are a welcome addition to many meals.
Served as a side or main dish, scalloped potatoes are soft, sliced vegetables in a creamy sauce and sometimes referred to as southern potatoes. Making them creamy means adding milk and cheese, which absorb into the potatoes and add a smoother texture. The combination is baked and typically served with ham, chicken or pork, or at picnics, where it withstands outdoor conditions such as extreme heat rather well.
Instructions
1. Wash the potatoes under warm tap water.
2. Peel and cut the potatoes and onions into 1/4-inch slices. As an option, square precooked ham into 1/4-inch chunks.
3. Preheat the oven to 400 degrees Fahrenheit and butter a one-quart casserole dish.
4. Lie half the potatoes on the bottom of the dish, add a layer of onion slices and top with the rest of the potatoes. Add the optional ham before the last potato layer. Salt and pepper to taste.
5. Melt butter in a pan at medium heat.
6. Add flour and salt, then stir constantly with a wire whisk for one minute until the mixture is slightly lumpy.
7. Add milk and cook until the the flour dissolves and the sauce becomes creamy.
8. Add all the cheese at the same time and stir until melted.
9. Pour the new cheese mixture over the potatoes and onions in the casserole dish and cover with aluminum foil.
10. Bake in the oven for 90 minutes.
Tags: casserole dish, into 4-inch, potatoes onions
Ginger root is a versatile rhizome used extensively in Asian cooking and as a natural remedy for nausea, indigestion and morning and travel sickness. American cooks value it for its fresh, light spiciness and the authenticity it brings to dishes. Its tangy flavor means small amounts make a big impact, and cooks often struggle with its long-term storage. Freezing has generated controversy; many people report that frozen ginger becomes spongy and unusable. You can try several other methods for storing ginger root.
Instructions
Vodka or Dry Sherry
1. Choose firm, almost hard ginger with unwrinkled skin that possesses a strong gingery aroma. Peel ginger root with paring knife or kitchen peeler.
2. Place whole, peeled ginger root in glass jar with screw-top lid.
3. Cover ginger root with either ginger-flavored vodka or dry sherry. Note that the dry sherry may dilute the taste of the ginger. Ginger stored in vodka will retain the purest ginger flavor.
4. Screw lid tightly on jar. Store in refrigerator indefinitely.
Refrigeration
5. Choose firm, almost hard ginger with unwrinkled skin that possesses a strong gingery aroma. Dry ginger root thoroughly to avoid mold.
6. Place the unpeeled, unwrapped ginger root in a zipper bag. Do not wrap it in paper towels, plastic wrap or anything else as that would cause the root to wrinkle or become moldy.
7. Store for up to eight weeks.
Soil
8. Purchase a firm, wrinkle-free ginger root from your grocery store or nursery.
9. Fill a well-draining pot with equal parts loam, sand, peat moss and compost. Place the unpeeled ginger root in the middle of the pot and cover with soil mixture.
10. Place the pot in a warm, moist area with partial sunlight. During warm months move pot to a semi-shaded location outside.
11. Pull the plant from pot to harvest. Cut amount of ginger root needed and replant the rest.
Tags: ginger root, ginger root, almost hard, almost hard ginger, Choose firm, Choose firm almost, firm almost
Maintaining a heart healthy diet is mandatory for the many millions of people who suffer from one form of heart disease or another. There are actually many foods that contain oils that are high in fat and cholesterol that can be really bad for our bodies, namely our hearts. But there are ways to still eat what you like without having to worry about your heart and your health. These steps will show you how easy it can be to substitute olive oil for a heart healthy diet.
Instructions
1. Identify foods that you can substitute olive oil in. Think of all the foods that you like to eat normally, especially fried foods and foods that you cook yourself. Many of these foods can be cooked with olive oil as opposed to butter or other fatty oils that are bad for your heart. Foods like eggs, pancakes, burgers, veggies, fish, anything fried and a plethora of others.
2. Change your cooking and eating habits. To maintain a heart healthy diet you will need to eradicate all foods that contain too many fatty acids, saturated fats and cholesterol. Instead of eating high-fat burgers, substitute with 95 percent lean meat and fry them using olive oil. Add olive oil to your noodles when boiling instead of salt and butter.
3. Say goodbye to margarines, butters and other oils. Toss away your old cooking oils that are high in fats and sodium. Use olive oil as a substitute in everything that you used to use your other cooking mediums. If you are making cookies, use olive oil instead of butter. Season olive oil lightly with garlic and you can spread it on your bread as opposed to butter. Marinate steaks in lemon juice and garlic with a dash of olive oil, instead of the regular high-sodium marinade that you use.
4. Enjoy a heart healthy, olive oil balanced diet. The more that you think of different foods that can use an olive oil substitute with the faster that you will be on track to a heart healthy diet. Remember that you want to maintain a low-sodium, low-cholesterol diet that uses olive oil as a substitute as often as possible to keep that beating heart healthy.
Feta, a major component of Greek salad, is different from chevre although both are made from goat milk.
Despite the fact that both feta and chevre cheeses use goats' milk as a key ingredient, they are actually quite different. In fact, feta, used widely in Greek cuisine, has several substantial differences with chevre, which originated in France, in terms of ingredients, taste and texture.
Goat Milk Cheese
One of the first animals domesticated was the goat; goat milk was first made into cheese by nomadic hunters sometime around 7000 A.D. The fat globules of goat milk are smaller than those of cow milk, which makes goat milk more easily digestible, and therefore ideal for children and the elderly. Today, there are more than 120 different varieties of goat cheese, each with a distinctive flavor that is dependent upon such factors as breed of goat, recipe, maturation time and technique.
Chevre
Chevre is a type of goat cheese that originated in France, but the name has since come to be a generic description for any cheese made entirely from goat milk. Chevre is available in a numerous varieties, ranging from a soft style that can be easily spread on a cracker or bread to a slightly harder, easily crumbled type. Goat cheese does not need to age very long, and is ready to be eaten soon after being formed; there are, however, varieties of chevre that may take three months or longer to mature.
Feta
Feta's name comes from the Greek word "feta" which, loosely translated, means a small slice or morsel. Feta cheese has long been popular in Mediterranean countries such as Greece, where it's used in a variety of Greek dishes such as Greek salad and spanakopita -- paper-thin pastry filled with spinach and feta. In order for a cheese to earn the designation of feta, regulations stipulate that the cheese be aged for a minimum of three months and contain a ratio of no less than 70 percent sheep milk, with the remainder being goat milk.
Differences
The primary difference between chevre and feta is that chevre consists entirely of goat milk, while feta has a ratio of 30 percent goat milk and 70 percent sheep milk. Although feta can look similar to a crumbled chevre, the tastes are markedly different. Feta is predominantly salty, while goat cheese is generally sweeter, and will often have a softer texture. Maturation times also differ, with feta needing at least three months to mature while chevre is ready to eat almost immediately after being made.
Tags: goat milk, three months, after being, from goat, from goat milk, goat cheese, goat milk
Peeled fruit, whether it is a ripe apple or a fresh banana, will add a sweet taste and several different vitamins and minerals to dishes. However, once the peel is removed from the fruit the flesh will begin to turn brown. The unwanted coloring occurs when the food is exposed to air through a process called oxidation. It is possible to prevent the browning of peeled fruit safely without altering the food's taste. Follow the steps below to keep peeled fruit form turning brown.
Instructions
1. Fill a small bowl with 1/2 cup pineapple or lemon juice.
2. Dip a small paintbrush into the juice. Hold the brush over the bowl to allow any excess juice to drip off the bristles.
3. Paint a light coating of the fruit juice onto the flesh of the cut fruit. The acids in the juice will help slow down the oxidation process.
4. Serve the fruit as quickly as possible after it is cut, or wrap the fruit slices in plastic and store them in the refrigerator until served.
Parmigiano Reggiano is a hard, fragrant cheese produced in Northern Italy, that is often grated over soups, salads and pasta.
True Parmigiano Reggiano cheese is only made in certain parts of Northern Italy. The name, Parmigiano Reggiano, is certified in Italy and protected under European law. However, you can make your own Parmigiano Reggiano-style cheese at home, with the correct supplies, time and lots of patience.
Instructions
Making the Cheese
1. Combine one part whole raw milk with one part partially skimmed raw milk. Add the whey starter. Use the amount of whey starter recommended by the producer for the amount of milk used.
2. Heat the milk to 95 degrees Fahrenheit in the large pot. Monitor the milk's temperature with the thermometer.
3. Add the calf rennet, and let cook for 10 to 12 minutes. Use the amount of rennet recommended by the manufacturer for the amount of milk used.
4. Use the potato masher to break the curds into small pieces, about the size of a grain of rice.
5. Raise the milk's temperature to 130 degrees Fahrenheit. Leave the curds to settle for another 30 to 60 minutes.
6. Use the wooden spoon to lift the resulting cheese ball from the pot, and wrap it in a piece of muslin. Pat the cheese into a rounded shape.
7. Tie the muslin containing the cheese around the rod and suspend it over the pot, allowing the cheese to drain for about 10 to 12 minutes. Do not turn off the pot, as the heat will help keep the bacilli (a type of bacteria) in the cheese alive.
8. Place the cheese, still wrapped in muslin, in the mold and tighten the buckle. Let sit for one to two days at room temperature. Then reopen the mold, remove the muslin and cover the cheese in the food-safe plastic. Traditionally, this plastic is stenciled with the location and date the cheese was made. Close the mold. Let the cheese sit for another 24 hours.
9. Mix a saltwater bath for the cheese in the plastic bucket. Mix the solution so the water is as salinated as possible. Remove the steel mold and place the cheese wheel in the saltwater bath. Replace the lid and let the cheese soak in the saltwater bath for three weeks.
Aging the Cheese
10. After the brining, pat the cheese dry with muslin and move it to the aging room. The aging room should be kept between 60 degrees Fahrenheit and 70 degrees Fahrenheit, at 90 percent humidity, on a flat shelf or other wooden surface.
11. During the first two weeks of aging, the cheese should be turned (flipped upside-down) twice per week. After that, the cheese should be turned weekly. The aging shelf should also be cleaned during turning.
12. Allow the Parmesan Reggiano to age for 12 months, or up to three years, in this controlled setting.
13. When the cheese has matured to your liking, remove the plastic coating before eating. Enjoy grated over pastas, salads, and soups, or whole with wines, fruits, and breads.
Chocolate-covered popcorn is often sold as a gourmet treat, but with a little time in your kitchen you can make it at home. It's decadent and yummy -- which makes it the perfect gift for that person who already has everything.
This article provides two recipes for chocolate-covered popcorn. One requires baking time, while the other does not.
Instructions
Baked Version
1. Spray a large roasting pan with non-stick spray. Pour 12 cups of popped popcorn into the pan. Air-popped popcorn is the best to use because there is no residue from oil. Preheat your oven to 300 degrees.
2. Combine 1/4 cup butter, 2 cups chocolate chips and 1 cup corn syrup in a medium-sized, heavy pan. Heat over medium heat, stirring constantly until the mixture boils.
3. Pour the chocolate mixture over popcorn. Stir and toss to thoroughly cover the popcorn. Bake in the oven for 45 minutes, stirring often. Allow the popcorn to cool completely, break into pieces and store in plastic bags or other airtight containers.
No-Bake Version
4. Spray a large bowl with non-stick cooking spray. Pour 12 cups of popped popcorn into the bowl. If you don't have a bowl large enough to hold 12 cups, you can split the recipe or use multiple bowls for preparation.
5. Melt 1/4 cup butter over medium heat. Mix in 1/4 cup corn syrup, 2 tbsp. cocoa powder and 3 tbsp. milk. Add a dash of salt. Stir constantly until the mixture boils.
6. Pour the chocolate mixture over popcorn and toss well to coat all of the pieces. Cool for 5 minutes, then spread out the popcorn on cookie sheets sprayed with non-stick cooking spray. Leave the popcorn until it is completely cooled, then package it in air-tight containers.
Tags: with non-stick, boils Pour, boils Pour chocolate, chocolate mixture, chocolate mixture over
Tea lights keep melted chocolate in the ideal temperature range -- between 85 and 90 degrees Fahrenheit.
Melting chocolate chips for dipping fruit essentially follows the same guidelines used when preparing chocolate fondue, with one exception. During processing, the cocoa butter in chocolate chips is supplanted with vegetable fat, alleviating the need for tempering -- a step needed to stabilize real chocolate during melting. Adding heavy cream to the melted chocolate chips adds viscosity without diluting its richness or sacrificing its body, and the addition of flavoring elements -- such as fruit-based liqueur -- complements the fruit used for dipping.
Instructions
1. Heat a saucepan half full of water over medium heat and place a stainless steel mixing bowl on top of it. Roughly chop 1/2 lb. semisweet chocolate chips and place them in the bowl with 1/3 cup heavy cream.
2. Stir the cream to incorporate until melted, approximately four minutes. Add 2 tbsp. unsalted butter and 1/2 tsp. kosher salt to the chocolate and stir to incorporate.
3. Pour the melted chocolate mixture in the serving vessel or, ideally, a fondue pot placed over a tea light.
Tags: chocolate chips, melted chocolate, heavy cream
Cosmetic companies are always on the lookout for newly discovered skin care benefits from fruit, including pomegranate.
Background
Pomegranate, a native plant of Northern Africa, is claimed as one of the oldest known medicines to man. In the early times, the fruit was used to remedy a number of common health complaints. A 1552 B.C. Egyptian ebers papyrus holds the oldest and most important medical record in the history. The script written in the papyrus had mentioned that ancient Greek healers used pomegranate juice to manage health problems similar to arthritis, circulation problems, digestive disorders and infections. Interestingly, the fruit was also involved in some ancient beauty concoctions.
Helpful Components
Thanks to modern science, pomegranate fruit has established its skin care benefits. The fruit was found to be rich in ellagic acid, which is great in managing free radicals. The pomegranate oil contains punicic acid, an omega 5 conjugated fatty acid, which was found effective in aiding cell regeneration and proliferation. The fruit also carries beneficial phytoestrogen and a rare plant-based source of CLA.
Skin Care Benefits
Pomegranate was recently included in the elite group of superfruits because of its amazing health benefits. It carries excellent skin care properties including moisturizing, antioxidant and anti-inflammatory properties. In promoting more rapid cell regeneration and rejuvenation, it delivers a powerful anti-aging effect as it helps the skin retain moisture and maintain proper circulation and hydration. It contains a host of powerful antioxidant components, which are responsible brightening or lightening the skin tone. In extending the life of fibroblasts, it promotes the production of collagen and elastin, which give strength and support to the skin. This way, it effectively slows the formation of wrinkles and marks related to aging. In aiding tissue repair, pomegranate has shown properties to expedite the wound healing process. With all the said benefits, it also minimizes the risk of developing skin cancer.
Popular Pomegranate Skin Care Products
With the given anti-inflammatory, anti-aging and soothing effect of pomegranate, it is now a popular ingredient for a number of skin care products. It is used in healing creams to help restore the healing properties of damaged and aging tissues. The pomegranate seed oil is now competing with other oil preparations in effectively soothing dry, cracked and irritated skin, leaving the skin smooth and supple. In a number of suncare products, such as sunblock lotions, the keratinocyte in pomegranate fruits has become the key ingredient.
Down Side
Pomegranate skin care products are generally expensive. This is because of the fruit's limited supply. In addition, only few pomegranate crops meet the strict criteria set by manufacturers for all their fruit-based ingredients. Some cosmetic manufacturers even resort to organically farming fruit ingredients such as pomegranate to ensure the quality of the fruit and optimize the quality of their skin care benefits of their products.
Tags: skin care, skin care benefits, acid which, care benefits, cell regeneration, fruit also, Skin Care
Almond flavouring gives Amaretto its distinct flavor.
Amaretto is a sweet almond-flavored alcoholic liqueur originally made in Italy. Alcoholic drinks are, by nature, high in calories. Flavored liqueurs can also contain large amounts of fat and sodium. The consumption of fats, calories and sodium needs to be monitored to ensure you are maintaining a healthy, balanced diet.
Nutritional Information per Serving (1 oz)
A 1 ounce serving of Amaretto contains 110 calories, equating to 460 kj of energy. It has zero amounts of fat, saturated fat, cholesterol, sodium, dietary fiber, and protein.
1 ounce provides 17 grams of carbohydrates, with 3 grams being sugars.
Nutritional Information per 100 Grams
One hundred grams of Amaretto contains 387 calories, equating to 1620 kj of energy. There are no traces of fat, saturated fat, cholesterol, sodium, dietary fiber, or protein.
100 grams provides 60 grams of carbohydrates, with 10 grams being sugars.
Recommended Daily Allowance
According to the US Recommended Daily Allowance, based on a 2000 calorie diet, one serving of Amaretto equals 6 percent of the RDA of calories and carbohydrates. 100 grams of Amaretto equals 21 percent of the RDA of calories and carbohydrates.
With this in mind, occasional consumption of Amaretto is acceptable when trying to maintain a health, balanced diet. However, regular consumption, leading to an increase in calories and sugars could result in unwanted weight gains.
Alcohol Content
The alcohol content (ABV) of Amaretto is 28 percent. This equates to 56 proof, or 7.9 grams of alcohol per 1 ounce serving.
A single, 1 ounce serving will provide 0.8 units of alcohol, with a double adding up to 1.6 units. 100 grams equates to 2.9 units.
In the UK, the National Health Service recommends men should not consume more than 21 units of alcohol per week. Women should not consume more the 14.
Benton, established in 1837, is a suburb of Little Rock located in Saline County, Arkansas. The city, which declares itself "the heart of Arkansas," is home to a diverse lineup of eateries featuring cuisine from around the world, including several Chinese restaurants.
Hunan Place Tea Garden
Hunan Place Tea Garden is a small, family-run Chinese restaurant located right off a rather lonely stretch of Interstate 30. Customers who visit this restaurant love the friendly wait staff and the bold, authentic Chinese flavors served up in traditional dishes like fried dumplings, paper-wrapped chicken, fried rice, barbecued spare rib and egg-drop soup. The restaurant accepts reservations and offers a buffet during the day. Hunan Place Tea Garden does not offer delivery or take-out.
Sin-Sin Restaurant
Sin-Sin Restaurant is another casual, family-run restaurant located in a quiet suburban neighborhood on Gertrude Drive. Sin-Sin seats approximately 80 guests and does not offer take-out or delivery service. Prominent menu items include Hunan-style vegetables, egg fu young, chow mein, fried cream wontons, Szechuan beef, moo goo gai pan and a lengthy seafood dish menu. The restaurant does not accept credit cards or checks.
Buffet City
Buffet City is located in Benton's Niloak Shopping Center on Military Road. This fresh, hot buffet mostly serves Chinese food, from hot-and-sour soup to pepper shrimp to fried dumplings, as well as standard American fare like pizza and salads. Located next to Rib Crib BBQ & Grill, Buffet City is known for its affordable prices, cleanliness and its sushi bar, where chefs whip up custom-made rolls to hungry guests.
Great Wall Chinese Restaurant
Great Wall Chinese Restaurant is located about three miles outside of Benton in the small town of Bryant. Great Wall offers a large, affordable Chinese buffet featuring items like boneless spare ribs, wonton soup, pork with garlic sauce and shredded spicy beef. Guests on the go can also choose a take-out option. Remember to bring cash to this restaurant, as Great Wall does not accept credit cards or checks.
Tags: Great Wall, Buffet City, Hunan Place, Hunan Place Garden, Place Garden, accept credit
If you don't have sprayable vegetable oil, put vegetable oil on a paper towel.
Expand your repertoire of all things egg by using a JELL-O egg mold to make jiggly gelatin eggs. Whether it's Easter, Mardi Gras, Halloween or no special holiday at all, using JELL-O egg molds is a simple way to introduce different flavors, colors and games to kids of all ages. You can make solid color eggs, layer colored gelatin to create rainbow eggs or put a tasty surprise in the middle of each egg. Just prepare the egg molds before use for the best results.
Instructions
1. Spray the interior and rims of the JELL-O egg molds with vegetable oil spray or put a small amount of vegetable oil on a paper towel and swab the interior and rims of the egg molds. The oil allows the egg to slide out of the mold after the gelatin has set.
2. Close each egg mold; one mold makes six eggs. Every mold will make six snapping sounds as it is locked.
3. Put the egg molds on a cookie tray or platter.
4. Combine 1 1/2 cups boiling water with 1 package of gelatin in a measuring cup. Stir the mixture thoroughly; it will take approximately 3 minutes for the dry gelatin to dissolve in the water.
5. Pour the gelatin through the mold's fill-hole, which is located on the top of each egg. To make solid eggs pour one color of gelatin into the mold until the mixture reaches the bottom of the fill-hole. If you want to place a piece of fruit in the center of the egg or make a two-toned egg, pour the gelatin to the area where the two molds are sealed. Let the gelatin begin to set before adding the different color or putting a piece of fruit in the egg mold and pouring the rest of the gelatin in the mold.
6. Put the filled egg molds in the refrigerator for about 3 hours to allow the gelatin to set.
7. Pry the two haves of the egg mold apart, carefully around each egg shape. The Kraft website warns users to avoid pulling on the handles on the egg mold.
8. Dump the eggs out of the egg mold into a bowl.
Tags: interior rims, JELL-O molds, make solid, paper towel, piece fruit, using JELL-O
Snacking on fruits and nuts provides a healthy alternative to fried potato chips or chocolate bars. These snacks combine natural sugar from fruit with healthy fats and protein in nuts, to provide long-lasting satisfaction which will not leave you hungry an hour later. Whether on the trail or at your desk, fruit and nut snacks fulfill a hunger need.
Granola or Muesli
Muesli combines raw grains with dried fruit and nuts.
Granola and muesli combine dried fruits, nuts and grains for a compact, easy-to-carry snack option. While granola has been cooked to make it crisp, muesli consists of uncooked grains, traditionally soaked overnight in yogurt, to serve as a hearty breakfast. Look for packaged granola and muesli at grocery stores with the cold, ready-to-eat cereals, or make your own from a recipe available on the Internet.
Fruit and Nut Bars
Fruit and nut bars resemble granola in a hand-held portion. Rather than you needing a bowl and spoon, fruit and nut bars simply require unwrapping to eat. Look for these with breakfast bars, or use your favorite granola recipe to make your own fruit-and-nut bars.
Fruit and Nut Salad
Top a fruit salad with nuts for a crunchy topped snack.
Cut up a bowl of mixed fruits such as melon, banana and berries and top with a spoonful of toasted nuts such as almonds or peanuts. Serve with yogurt or a light sprinkling of brown sugar. Use frozen fruits heated in the microwave until warmed through, for a warming fruit-and-nut snack option for the cold winter months.
GORP
Select any dried fruit and nuts to use to make your own version of GORP.
Prepare a lightweight, no-cooking-required fruit snack known as GORP. This acronym comes from the first letter of the traditional ingredients in the snack: good old raisins and peanuts. Combine equal parts of peanuts and raisins with any snack item. Many variations of GORP exist, based on the cook's preference. Try adding bite-sized candy-covered chocolates or substitute other nuts or dried fruits for the peanuts and raisins. Keep snack-sized baggies filled with this energy-dense fruit- and-nut snack close at hand for a cheaper and healthier option to the potato chips and chocolate bars in the vending machine.
Fruit and Nut Butter
Turn peanut butter and crackers into a healthier snack wiht fruit slices.
Rather than slathering peanut butter over crackers, change up your routine by using tree nut butter spread over fruit slices. Experiment mixing and matching fruits with different tree butters. Try apple slices with peanut butter, peaches with almond butter or bananas with hazelnut butter spread. For softer fruits, such as peaches or bananas, mix the tree nut butter with a spoonful of water and warm it in the microwave until you can pour the almond butter over the fruit slices in a bowl. Warm the fruit slices before adding the tree nut butter sauce in the microwave for a warming winter treat.
Caramel Apples
Dip caramel apples in peanuts for a sticky twist on fruit and nut snacks.
For a sticky, sweet treat on a stick, have a caramel apple covered in chopped peanuts. Insert a stick into the stem end of an apple and dip into melted caramel to completely cover the exterior of the apple. Let the caramel harden slightly before rolling the outside of the apple in chopped peanuts. Keep the dipped apple in a cool, dry place until the caramel sets, and enjoy directly off the stick or cut into slices.
Tags: fruit slices, make your, peanut butter, tree butter, almond butter, butter over
While some dainty flat moles in just the right places are considered beauty marks, few of us find lumpy, large ones that look like chewed gum or bulbous black protrusions to be attractive. Having moles removed has traditionally been performed by doctors with lasers and at an exorbitant cost. Luckily, there is an herbal remedy many swear by that is purported to remove moles safely and effectively
Instructions
1. Consult a physician regarding any mole you are planning to treat with an herbal formula. While the vast majority of moles are harmless pigmented cell clusters, a few may be cancerous. Any mole that appears "ragged" or changes in shape or color should always be examined by a physician. It is also a good idea to alert your doctor to plans to have for attempting to remove moles by herbal methods.
2. Purchase a bloodroot salve. Bloodroot is a flowering perennial herb native to North America. It is considered poisonous and caution needs to be employed by those using the herb for medicinal purposes. It is purported to possess chemicals that remove abnormal growths by dissolving them without harming normal tissue in the same vicinity .You can purchase bloodroot salve from most stores specializing in natural remedies.
3. Exfoliate the mole by gently rubbing it with a dampened loofah sponge. This will allow the bloodroot salve to penetrate the mole better. Be careful not to irritate the mole by "scrubbing" it.
4. Apply a small amount of the bloodroot salve directly to the mole with a cotton swab. Be sure to cover the entire mole and avoid the surrounding skin. Bandage the mole after bloodroot application to keep the salve in place and to protect the treated area.
5. Reapply bloodroot salve to the same mole two days after first application. You may need to reapply several times over the next two weeks to effectively remove the entire mole. Keep an eye on the appearance of the mole and watch for to begin dissolving and/or its detaching from the skin. Do not remove any scabbing but allow it to fall off on its own.
6. Treat the area with vitamin E cream or aloe once the mole is completely gone. The skin may appear irritated as it has undergone a trauma. If the area appears infected, treat with antibiotic cream and consult your physician.
Tags: bloodroot salve, entire mole, remove moles, treat with
If you like to bake cookies and enjoy the taste of spice and ginger, you should make Swedish pepparkaka, or Swedish ginger snaps. These cookies are a tasty blend of spices that are easy to make.
Instructions
Make the Pepparkaka Dough
1. Combine the sugar, molasses, cardamom, cloves, ginger and ? cup of water in a medium saucepan.
2. Cook over medium heat, stirring occasionally. Heat the mixture until it comes to a boil.
3. Remove the saucepan from the heat source and allow it to cool slightly.
4. Stir in the butter and continue stirring until it melts.
5. Sift the flour and the baking soda together.
6. Use an electric mixer set at low speed. Mix the flour and baking soda into the spice mixture. Continue mixing until everything is blended.
7. Cover the bowl and place the dough into the refrigerator overnight.
Make the Swedish Pepparkaka
8. Remove the cookie dough from the refrigerator and allow it to come to room temperature for at least 1 hour.
9. Preheat your oven to 350 degrees F.
10. Roll out your cookie dough on a lightly floured surface, until it is approximately 1/8-inch thick. It is easier to roll out the dough if you divide it into 4 sections.
11. Use a cookie cutter to cut out your ginger snaps in whatever size and shape you prefer.
12. Lay your cookies on a greased cookie sheet about 2 inches apart.
13. Bake your pepparkaka until they turn golden. This usually takes 6 to 8 minutes.
14. Remove the cookies from the oven and allow them to cool on a wire rack. Repeat these steps until you've baked all the cookies.
Tags: baking soda, cookie dough, flour baking, flour baking soda, ginger snaps, Make Swedish
Toast sugar almonds for a sweet treat. Serve the almonds as an after dinner snack or for a sweet alternative to spiced nuts at a party. You can also use the sugar almonds as a garnish on top of puddings or cakes. When toasting the almonds, keep an eye on the skillet. They can burn quickly if you walk away even for just a minute. You can add more flavor to the almonds by adding a dash of vanilla extract or a sprinkle of cinnamon.
Instructions
1. Place the skillet on the stove and add the butter. Turn the heat on to medium, and let the butter melt.
2. Add the almonds and the sugar to the skillet. Stir to combine.
3. Keep stirring the almonds and sugar as they cook. Cook for about five minutes, until the sugar has melted and turned brown. The almonds should begin to toast and turn brown.
4. Add 1/2 tsp. vanilla or a sprinkling of cinnamon if you would like.
5. Take the skillet off of the stove. Scrape the sugar-coated almonds onto a piece of aluminum foil and let cool. Store in an airtight container until you're ready to eat them.
A rice cooker does more than just cook rice. It can make soup, stew, macaroni and cheese, oatmeal and more. A cooker is easy to use, generates minimal heat and does all the work for you. Follow this article's steps to properly clean your cooker with little effort and keep it in good condition.
Instructions
1. Unplug the cooker and wait until the temperature cools. Empty all rice or other food out of the inner pot.
2. Remove the inner pot and soak in hot soapy water. Rinse the pot and dry it with a cloth. Wash all accompanying utensils, like measuring cup and spatula, with hot soap water. Dry everything with a towel.
3. If the rice cooker has an unattached lid, wash it with the utensils. If the lid is attached, sponge down its inner surface with warm, soapy water. Sponge again with rinse water and wipe dry.
4. Leave the main pot and all equipment exposed to air dry for at least 30 minutes.
5. Wipe the exterior of the pot and the top of the lid with a damp cloth. For tough stains, spray glass or surface cleaner onto a paper towel and wipe the stain. Never spray cleaner on the pot itself to prevent cleaner from getting inside the pot.
6. Remove any burnt grains of rice or hardened food from the rice cooker hot plate by rubbing it with sandpaper. The surface of the plate should be smooth to allow complete contact with the inner pot and ensure even heating. Do not scrape the plate with utensils or other sharp implements that could cause scratches.
Yams are tropical plants yielding tubers or roots used as food.
In many parts of the United States, the terms "yam" and "sweet potato" are used interchangeably. Yams are tropical plants and members of the Dioscorea family native to Africa, while the sweet potato is a member of the Convolvulaceae family. Both form underground components that are consumed, with the sweet potato producing a root with a sweet taste and the yam producing a tuber that is starchy and dry. The yam is used as a food source in the parts of the world where the plant can be grown. Growing yams requires a warm climate and high levels of rainfall.
Soil Preparation
The soil is commonly worked prior to planting the yams. For farm fields, a plow is commonly used, while a tiller or garden fork is more practical for a garden. Deep plowing increases the yield, as it provides loose soil to a greater depth, allowing the tubers easier growth.
Seed Preparation
Cut portions of a tuber from a previous crop into half-pound sections. About 25 percent of the previous crop is used as seed for the next season's crop, according to the University of Hawaii. Allow the seeds to cure for two to three days before planting. This allows the cut edges to dry and become less susceptible to decay or fungus. Another option is to treat the seed piece with a fungicide.
Planting Process
Plant the yam seed piece about 4 inches deep. Space plants about 3 feet apart in rows also about 3 feet apart. Yam farmers use equipment that opens a trench to the proper depth, inserts the seed piece and covers the plant in one step. Gardeners will likely use a hoe or shovel to plant the seed piece. This planting method yields about 4,000 yam plants per acre.
Growing Process
The yam plant emerges about two weeks after planting. Ideal planting time is just prior to the rainy season, remember this is a tropical plant, so the plant will receive about 40 inches of rain through the six-month growing season. Place mulch around the yam plants to reduce soil temperature and ground-water evaporation. Harvest when the leaves begin to yellow.
Tags: seed piece, sweet potato, about feet, about feet apart, about inches, feet apart, previous crop
When you prepare a meal, remember that presentation is just as important as flavor when it comes to the overall culinary experience. Garnishes like radishes carved into flowers are the kinds of little touches that make meals or events extra special. Try using radish roses to decorate the top of a salad, or place clusters of them on serving platters to add a splash of color to your presentation. Radish flowers look complicated, but they are actually fairly simple to create.
Instructions
1. Rinse and scrub the radishes, and pat them dry with a cloth or paper towel. Use a paring knife to trim the root and stem ends off of each radish.
2. Hold the radish in place so that one of the cut ends is on your cutting board. Starting at one side of the radish, make one-quarter inch slices about three-quarters of the way down. Work from one side to the other. Be careful not to cut all the way through the radish.
3. Rotate the radish 90 degrees. Repeat the slicing process, working from one side to the other, to make a crisscross pattern on the radish. Place the radishes in a bowl of ice water and let them soak for about an hour. If you would like to prepare these the day before you need them, you can place the bowl in the fridge overnight.
Spinach dip is a party favorite for many people and many restaurants even serve it as an appetizer. You can serve spinach dip with warm bread, crackers or even fresh vegetables. With this simple recipe, you can make spinach dip in the comfort of your own home.
Instructions
1. Prepare the spinach. Allow the frozen spinach to defrost. This usually takes between 30 to 45 minutes. Once it is defrosted, press it in order to get all of the excess water out of it. Using a strainer and a paper towel, press the spinach. Try to get squeeze as much of the water out of the spinach as possible. Set the spinach aside.
2. Chop everything up. Mince the garlic. If you have a garlic press, this will take no time at all. Set it aside, then chop up the onion. How fine you chop up the onion is completely up to you. If you prefer a chunkier spinach dip, chop it into chunkier pieces. If you prefer a smoother spinach dip, mince the onion.
3. Mix the wet ingredients. In a microwave safe bowl, mix the 8 ounces of sour cream, garlic, spinach and 8 ounces of cream cheese. Stir everything together until it is an even consistency.
4. Add the dry ingredients. Now, it’s time to add the dry ingredients. You want to add them one at a time in order to get an even mixture. Add the salt and then add the pepper. Slowly stir in the shredded cheddar cheese. Once the cheddar has been added, slowly stir in the Monterey Jack cheese.
5. Heat it all up. Once you have all of the ingredients mixed up, it’s time to heat things up. It might take a few tries to come up with the consistency that you desire. Microwave the mixture on medium-high for approximately 2 minutes. Once the time is up, take the mixture out and stir it up. If it isn’t the consistency that you want, heat it up in the microwave for another 30 seconds. Continue to heat it up at 30 second intervals until you reach the desired consistency you want. Serve it with your favorite bread, crackers or fresh vegetables.
Tags: bread crackers, chop onion, consistency that, fresh vegetables, minutes Once
There are many different ways to make this salad. This recipe has been in my family for four generations that I know of. This recipe is best served after being refrigerated at least four hours, to give the spices time to soak into the tomatoes and cucumbers.
Instructions
Make Cucumber Salad
1. Using a whisk, mix the milk and mayonnaise in a medium glass mixing bowl until the mayonnaise is smooth.
2. Whisk in the salt and pepper. Set aside.
3. Wash the cucumber and tomato. Slice the ends off the cucumber. Do not peel the cucumber.
4. Using a tomato corer, scoop the core off the top of the tomato. If you do not have a tomato corer, stand the tomato up with the core facing up, and slice the tomato in half. Using a knife, cut a ‘v’ around the core in each half.
5. Lay the tomato, flat side down, on the cutting board. Make even slices through the tomato. Turn the tomato 90 degrees and make even slices through the tomato. Repeat with the second half. Add tomatoes to the mayonnaise mixture.
6. Cut the cucumber in half lengthwise. Cut each half in thirds lengthwise. Line up the three strips and turn 90 degrees. Cut about ½” all the way down the cucumber, forming a medium dice.
7. Add to the tomatoes and mayonnaise. Mix well. Refrigerate for at least 4 hours before serving. Garnish with tomato roses.
Tags: Cucumber Salad, each half, even slices, even slices through, Make Cucumber