According to most historians, chili first came to America in the 20th century by way of the destitute population who found it a tasty way to stretch the beef and make it last. Nowadays, chili is found in all kinds of households and is served as a main dish, appetizer or snack. To make chili with fresh, Roma tomatoes requires a few more steps than using canned tomatoes, but true chili connoisseurs will advise that it is worth the effort.
Instructions
1. Place the tomatoes into the pot of boiling water until the skin begins to break. Quickly remove and transfer to the bowl of cold water.
2. Remove tomato skins and tops when the tomatoes are cool.
3. Scoop out tomato seeds using the melon baller and discard.
4. Heat the oil in the pan and add meat and spices. Cook for about five minutes on a high flame or until the meat begins to turn brown.
5. Peel and dice onion and the remaining parts of the tomatoes.
6. Add onion, tomato paste, kidney beans and tomatoes to the meat and stir.
7. Cook mixture for about 20 minutes on a medium flame, stirring frequently, until the onion is soft.
Traditional shepherd's pie, with its combination of meat, vegetables and crispy mashed potato crust, is a popular, filling dish. But if it's still not enough for you or you simply want it a little more extravagant, cheddar cheese, sour cream and rice additions might just be what you're looking for.
Instructions
1. Prepare your favorite shepherd's pie recipe, omitting the step that instructs you to prepare a mashed potato topping. If you don't have a good basic shepherd's pie recipe, here's a quick, easy recipe: In a medium skillet, cook 1 1/2 pounds of ground beef and a medium chopped onion until the meat is browned and the onion transparent. Add 1 1/2 cups of frozen peas and carrots or mushrooms and saute until the vegetables are cooked through. Add a half-cup of beef broth and a tablespoon of tomato sauce to the ground beef base.
2. Transfer the ground beef base into the casserole dish, lightly greased. Set the oven to broil.
3. Combine the pre-cooked rice, grated cheddar cheese, sour cream and egg in another bowl. Spread evenly over the ground beef mixture.
4. Broil the shepherd's pie for around seven or eight minutes, or until the rice topping is golden brown. Remove, cool for 10 to 15 minutes and serve.
This mock chicken salad is easy to whip up from a few basic ingredients and perfect for a variety of occasions. It's good for vegetarians, vegans, and unsuspecting omnivores. Plus, it can be served as a convenient sandwich for a picnic or packed lunch or on a bed of lettuce as a healthier alternative.
Instructions
Get Started!
1. Soak the refrigerated tofu in vegetarian chicken broth if you are looking for a strong chicken flavor.
2. Freeze this tofu, in its package, or in the broth bath, at least a day before you plan to make the salad. This improves its texture.
3. Thaw the tofu. Leave it out overnight, or thaw it in the microwave or in a pan of hot water if you're in a hurry.
4. Drain the tofu and gently squeeze it in a clean towel to remove some of the moisture.
5. Chop the tofu into small cubes. Stir in a tablespoon or so of vegetable oil.
6. Pan fry the tofu, or bake it at 400 degrees until it begins to turn golden.
7. Lightly sprinkle the tofu with soy sauce.
8. Blend the silken tofu with a tablespoon of vinegar, a teaspoon of toasted sesame oil, a teaspoon of sugar and a half teaspoon of salt. Puree until smooth.
9. Finely chop some pecans and raw onion.
10. Stir all the ingredients together and enjoy warm or cold, as a salad or sandwich.
Mince crystallized ginger finely to add to recipes.
Ginger adds dynamic flavor to both sweet and savory foods in a variety of ways. Whether you have powdered ginger, ginger root or crystallized ginger in your pantry, adding ginger to your cooked and baked dishes packs a delicious punch. Crystallized ginger is a candied form of ginger root that results when ginger root is cooked in sugar syrup until it is tender and juicy. The sweet ginger root then gets a sugar coating. Mince crystallized ginger before adding it to recipes.
Instructions
1. Choose crystallized ginger for mincing that is soft and tender. If the crystallized ginger sticks together, pry it apart gently. Do not remove the sugar coating as you handle the crystallized ginger.
2. Cut the crystallized ginger into tiny slivers with the chef's knife on your cutting board. Make the slivers between 1/8- and 1/4-inch thick. Because the crystallized ginger is sticky, it may be difficult to mince it, but try to make your slivers as thin as possible. Cut the slivers in half both lengthwise and widthwise if you desire smaller ginger pieces.
3. Separate the minced pieces of ginger carefully--they will want to stick together. Place the separate minced ginger pieces into the small bowl.
4. Add a tiny amount of cornstarch (1/2 tsp.) to the crystallized ginger in the bowl if you have trouble separating the minced ginger into pieces. The cornstarch will help the minced ginger pieces to stay apart as separate pieces and not clump together.
5. Measure out the minced ginger you need for your recipe. If you have more than you need, place it into an airtight container and store it at room temperature until you need it.
Salmon is a well-rounded fish. You can make it a million and one different and tasty ways and it is really easy to prepare. One of the classic ways to cook salmon is by barbecuing it either on a grill over an open flame or in the oven. Grill up delicious BBQ salmon steaks using these easy steps.
Instructions
1. Prepare the salmon steaks. You can find good cuts of salmon at most grocery stores, generally the best cuts are the large ones that can be cut down into individual steaks after you cook them. To prepare the salmon simply lay the cut on a plate and add a dash of salt and pepper and massage an ounce of lemon juice into the steaks.
2. Preheat the grill or oven. If you are planning on using your oven to grill them then set it to high-broil at about 400 degrees. Otherwise heat up your BBQ grill to medium-high and allow it to preheat for at least ten minutes.
3. Cook and baste the salmon steaks. Once your oven or grill is ready for cooking (about 400 degrees) you can grill the salmon. Lay the salmon on the grill and baste generously with the BBQ sauce. Allow it to cook for about five-seven minutes and the flip. Baste the other side with BBQ sauce and allow it to cook for an additional five minutes.
4. Remove skin, serve and enjoy delicious BBQ salmon. Remove the salmon from the grill or the oven and place on a plate. The skin will generally crisp and be easy to remove. Allow to cool for a few minutes and peel the skin from the underside of the salmon. Lightly baste with BBQ sauce, serve and enjoy.
Tags: with sauce, your oven grill, about degrees, delicious salmon, grill oven, oven grill
Wine clubs offer a new way for wine connoisseurs or novices to experience and sample a variety of wines from around the world. Clubs are usually hosted by vineyards or specialty wine shops, and membership in a wine club enables monthly or quarterly shipments of wines relative to the club's theme and varietals. Interstate shipping laws vary, but a 2008 amendment to Georgia's direct-shipping laws allow for wine club shipments to the state.
Wolf Mountain Vineyards
Wolf Mountain Vineyards in northern Georgia hosts a quarterly wine club. The vineyard offers shipping to Georgia, Florida, North Carolina, Colorado and California. Pickup is also available. Wolf Mountain's flexible club features three membership levels: Cavist, Cellar Master and Howling Wolf.
The minimum initial purchase for membership at the Cavist level is three bottles of wine, allowing for quarterly shipments of three bottles with an average total charge of $70. The Cellar Master and Howling Wolf memberships operate in the same fashion, but with six-bottle and 1-case purchases respectively. Membership benefits also include discounts on purchases, invitation-only events and free wine samples when visiting the vineyard.
Wolf Mountain Vineyards & Winery
180 Wolf Mountain Trail
Dahlonega, GA 30533
(706) 867-9862
wolfmountainvineyards.com
Hinton's Wine Store
Former NFL offensive lineman Chris Hinton owns and operates Hinton's Wine Store in Alpharetta, Georgia. The store features a tasting room, wine bar and a Wine of the Month Club. Club enrollment allows members to select to receive either one or two bottles each month from a variety of regions. Members can elect to receive only red, only white or mixed selections.
Membership in the wine club at Hinton's Wine Store is initially free and also includes store discounts and invitations to tastings and special events.
Hinton's Wine Store
8455 Holcomb Bridge Road
Alpharetta, GA 30022
(770) 641-1900
thewinestoreinc.com
The Vineyard Wine Market
The Vineyard Wine Market in Atlanta offers a social wine club with monthly tasting events. Members enjoy complimentary monthly wine tastings of rare wines from around the globe and the opportunity to take home any two bottles from the tasting selections. Monthly membership is $39.99, and in addition to tastings, members receive a monthly newsletter, in-store case discounts and a detailed tasting sheet. A portion of the membership fees go to benefit the Noah's Ark charities. Selected wines must be picked up in-store, as delivery is not available.
The Vineyard Wine Market & Gifts
2022 Powers Ferry Rd., Suite 210
Atlanta, GA 30339
(770) 226-0099
thevineyardwinemarket.com
Tags: wine club, Wolf Mountain, Hinton Wine, Hinton Wine Store, Wine Store
Grapes and apple slices complement some cheeses very well.
If you're having a wine tasting or a party where wine will be the focus, putting together a good cheese tray is key. Good cheeses can complement any wine, but they have the ability to make the best wines even better. Take some time to put a good cheese tray together -- your guests will thank you!
Instructions
1. Choose a platter or board. If you have over 10 people on the guest list, consider putting together at least two platters. A good rule of thumb is one heaping platter for 10 people. You will also need some small bowls for a variety of nuts, some smart cocktail napkins (preferably cloth, although paper will work), some picks, some small plates, and some spreaders. Don't forget to include a tray or basket for bread and crackers as well as an olive boat. While cheese is the focus, you're actually creating an array of cheeses, toasts and breads, olives, and nuts.
2. Shop for cheeses at a cheese market, gourmet market, or wine shop. You should have an assortment of both hard and semi-soft cheeses. If you wish, you can also include soft cheeses such as Boursin or Brie spread. Make sure you have both yellow cheese and white cheese on each tray. A good variety will include some of both. Label the cheeses with picks or labels; if you like, give the country of origin for each cheese as well.
3. Plate other items. In addition to cheese, make a bread and cracker basket consisting of a cracker assortment. Include water crackers and mini toasts, as they often provide the cleanest flavors when pairing cheese with wine. Include a variety of artisan breads as well, including pumpernickel or marble rye. Include a few green olives (with pits) in a boat; if you like, include Greek olives on a tray (and add kasseri cheese to your platter). Small bowls should be filled with rice crackers, whole cashews, shelled pistachios, flavored roasted almonds, and Marcona almonds. A few small plates next to a carafe of good green olive oil with some fresh Parmigiano-Reggiano is also nice for dipping breads. Include some cracked pepper on the side.
Tags: cheese tray, good cheese, good cheese tray, putting together, small plates
Making good instant Quaker Oatmeal requires only a little bit of kitchen creativity. A plain bowl of original-flavored instant Quaker Oatmeal, prepared without any trimmings, leaves much room for elaboration. There are countless ways to spice up a hot bowl of instant Quaker Oatmeal, and you don't have to be a seasoned chef to do so. You need only a few additional fixings, and an idea in mind. This recipe can be a springboard into your own original variation on the theme.
Instructions
1. Put 1/2 cup instant Quaker Oatmeal into a bowl. Add 1/2 cup boiling milk, and stir contents together until thoroughly mixed. Sprinkle about 1 or 2 tbsp. honey into the oatmeal mix and stir. This sweetens the oatmeal's otherwise plain, original flavor.
2. Cut up three strawberries and 1/2 a banana into small, thin slices. Place the freshly cut fruit slices in the oatmeal mix and stir, evenly dispersing them in the mix.
3. Place a generously heaping spoonful of whipped cream in the center of the bowl, and drop a small handful of chocolate chips on top. Stir together for a strawberry-banana-chocolate and cream instant Quaker Oatmeal breakfast.
Homemade barbecue sauce can include a variety of ingredients.
This barbecue sauce was made to accompany hamburgers, hot dogs, pork, chicken and beef. The sauce is usually applied to the meat after it has finished cooking. Barbecue sauce also can be used in place of tomato sauce for barbecue pizzas. As with any barbecue sauce recipe, add or remove ingredients according to your taste preferences.
Ingredients
To make this traditional sauce, you will need: 2 cups of ketchup, 1/4 cup of apple cider vinegar, 2 tablespoons of Worcestershire sauce, 1/4 cup of brown sugar and 1 teaspoon of garlic powder. Optional ingredients include: 1 finely chopped onion, 2 tablespoons of steak sauce, 2 teaspoons of molasses, salt and pepper to taste and 1 teaspoon of chili powder or cayenne pepper. These ingredients will produce about 18 ounces of barbecue sauce.
Process
Mix all the ingredients together in a medium-sized saucepan. Allow the sauce to simmer on high for a couple of minutes. Reduce the heat. Allow the sauce to simmer on low for 20 minutes. If the sauce is too thick, add water. For a sweeter flavor, add more brown sugar. For a spicier flavor, add more chili powder or cayenne pepper. After the sauce is done, store it in a plastic tub. Refrigeration is not required.
Added Flavoring
If you want a tropical flavor, add orange or pineapple juice. Serve your barbecue meat with grilled pineapple. Molasses or any sweet syrup can be added if you want a sweeter barbecue sauce. Hot sauce can be included if you want a sauce for a spicier style of meat, such as hot wings.
If you thought freezing mushrooms was impossible, look no further. White button mushrooms are the most widely available fresh mushrooms to freeze, but they aren't particularly flavorful. Crimini and portabella varieties have an earthier flavor as do shiitake mushrooms, which you can identify by their umbrella-shaped caps. Oyster mushrooms are more fragile and don't stand up to long cooking times. You can freeze any of these mushroom varieties, but it's better to cook them first instead of freezing them fresh. Freezing is widely thought to destroy the cell walls of fresh mushrooms, resulting in a mushy texture after they thaw out.
Instructions
Freezing Fresh Mushrooms
1. Bear in mind that if you choose to freeze fresh mushrooms, you may be disappointed in the texture after you return them to room temperature. The freezing process creates a soggier mushroom when defrosted. You may want to use them in soups, stews and other dishes in which the mushrooms aren't the center of attention.
2. Remove any dirt from your mushrooms by wiping them with a clean cloth.
3. Place them on a baking tray and put them into the freezer.
4. Remove the tray from the freezer when the mushrooms are frozen and pack them into airtight containers. To use, place the frozen mushrooms directly into a dish you're cooking or thaw them first for about one hour.
Freezing Cooked Mushrooms
5. Remove any dirt from your mushrooms by wiping them with a clean cloth.
6. Heat butter in a sauté pan. Use approximately two tablespoons of butter for one pound of mushrooms.
7. Add the mushrooms to the skillet and sauté over high heat for several minutes, stirring constantly, until the mushrooms are the texture you prefer.
8. Season the mushrooms with salt and pepper if you choose.
9. Let the mushrooms cool, and then place them in airtight containers in the freezer. You can use the mushrooms frozen or thaw them for one hour before using. The Mushroom Council recommends that you use the frozen, sautéed mushrooms within one month.
Tags: fresh mushrooms, your mushrooms wiping, airtight containers, clean cloth, dirt from, dirt from your
Fresh strawberries are a delicious summer treat, but they don't last long. The natural sugar content in strawberries makes them delicate: the sweeter the berries, the faster they break down. When summer ends or gets too hot, strawberry season is over. Despite their delicate nature, strawberries will hold up in the freezer if you prepare them properly. This freezing method maintains the strawberries' fresh taste, too.
Instructions
1. Buy fresh, locally grown strawberries at the peak of the season. Local strawberries have the best flavor because they don't have to travel and can be picked ripe. If you can't get to a farmers' market, many supermarkets across the country receive daily deliveries of fresh local produce in season.
2. Wash and hull the strawberries. Hold each strawberry under running water while cutting the top off. Be sure the stem and leaves are completely removed because they will affect the flavor of the strawberries.
3. Drain the cleaned strawberries. Leave the strawberries in a colander for several minutes, until the water runs off them. Excess water on the strawberries will affect them in the freezer.
4. Bag the strawberries. Gently fill a freezer bag with the clean, drained strawberries.
5. Remove excess air and seal. Flatten the bag so there are no more than two layers of strawberries. Suck the air out of the bag while slowly sealing it.
6. Freeze the bags of strawberries in a single layer. Spread the bags around the freezer in a single layer until frozen. Once the strawberries are frozen, stack the bags to use up less space in the freezer.
Tags: because they, single layer, strawberries will, will affect
The world is very health conscious these days and more people want to eat vegetarian dishes but are afraid they will not taste good or are not easy to make. Spicy Bean Hot Pot is both great tasting and easy to make. It resembles chili or Cajun Black Beans and Rice but is neither. This article will show you make Spicy Bean Hot Pot.
Instructions
Making Spicy Bean Hot Pot
1. Place the pot on the stove and preheat to high.
2. Add the oil until hot then add the garlic and onion. Stir them until the onions are translucent.
3. Stir in the dry spices (cumin, chili powder and cayenne) and saute for another 1-2 minutes.
4. Add the tomatoes, tomato paste, and hot pepper sauce. Stir well and bring to a simmer. This will take about 5 minutes.
5. Add the beans and fold in well. If too dry add a little bit of water.
6. Cook until the beans are thoroughly heated, about 15 minutes, stirring periodically.
7. Taste and season with salt, pepper or additional spices as needed.
8. Scoop into a warm bowl and top with cheddar cheese and enjoy.
Tags: Spicy Bean, about minutes, easy make, make Spicy, make Spicy Bean
Cooked cabbage leaves hold the stuffed cabbage rolls together.
Homemade stuffed cabbage is a delicious, all-in-one meal containing your meat and vegetable in one dish. Stuffed cabbage is enjoyable in cooler weather or for large groups of people. While homemade stuffed cabbage requires a little preparation time, you can make it the night before and cook it the next day in your crock pot or slow cooker. Stuffed cabbage freezes well, too, so you can make extra and have an easy meal ready for another night.
Instructions
1. Place 1/2 cup dried, seasoned bread crumbs in a large mixing bowl. Add 1 large onion, finely chopped, then mix the two ingredients together.
2. Ground meat is the main part of the inside of a stuffed cabbage roll.
Put 1 1/2 lb. ground meat in the mixing bowl with the onion and bread crumbs. Use a mixture of 1 lb. ground beef and 1/2 lb. ground pork or, if you prefer to make lower-calorie, cabbage rolls, use 1 1/2 lb. ground turkey. Just about any type of ground meat can be used to make stuffed cabbage rolls, depending upon what you have on hand or your dietary preferences.
3. Add 1 cup uncooked rice, 2 beaten eggs and 1 1/2 tsp. table salt to the mixing bowl. Stir all the ingredients until mixed well. It might be easier to mix the ingredients with your hands, if preferred, then place the meat mixture in the refrigerator while you cook the cabbage.
4. Cut the core out of the bottom of the head of cabbage. The core is usually the size of your fist or a bit smaller and is very hard. Pierce a large grilling fork through the cabbage leaves lengthwise to keep them from separating while cooking.
5. Bring a large pot of water to a boil. Place the cabbage in the pot of water with the grill fork sticking out of the top of the cabbage. Boil the leaves for about 4 to 5 minutes.
6. Take the head of cabbage out of the pot of boiling water, and place it on the counter. Carefully remove the outer leaves that have softened from cooking and place them in a large bowl. When you reach leaves that are still a bit hard, place the head of cabbage back in the water and continue to cook for 4 more minutes, repeating this process until all the cabbage leaves are tender.
7. Lay one cabbage leaf at a time on your work surface. Cut a V-shape in the base of the leaf to remove the hard stem portion of the cabbage leaf.
8. Finished cabbage rolls will look similar to the cabbage rolls pictured.
Form a ball of meat larger than a golf ball but smaller than a baseball. Lay the large meat ball near the V-cut end of the cabbage leaf. Roll the cabbage roll once, then fold in both sides of the leaf over the meat before continuing to roll to the end of the leaf.
9. Place unused or ripped cabbage leaves in the bottom of your crock pot. Make a layer of cabbage rolls in the crock pot, then pour 1/4 cup beef bouillon over the cabbage rolls. Continue to add cabbage rolls and beef bouillon until you're 2 inches from the top of the crock pot.
10. Slow cooking is a convenient way to cook a meal without having to be in the kitchen.
Turn your crock pot onto the "Low" heat setting and allow the cabbage rolls to simmer for 4 to 5hours.
Tags: cabbage rolls, cabbage leaves, cabbage leaf, head cabbage, mixing bowl, your crock
Xanthan gum is a powder that is frequently used in gluten-free baking. It has the ability to add volume to baked goods without using flour, which people with gluten allergies are allergic to. It can also be used to thicken gravies or salad dressings. Although xanthan gum can be expensive, a little bit goes a long way. Most recipes only call for one to two tablespoons of the product. Xanthan gum can be found in larger grocery stores that carry gluten-free products as well as co-ops and natural foods stores. It can also be ordered online.
Instructions
1. Look in the gluten-free section of your local grocery store. Larger grocery store chains often have a special section of the store where gluten-free products are available. Xanthan gum can usually found in this section, although it is occasionally shelved in the baking aisle. If your grocery store does not carry xanthan gum, ask the general store manager to order it.
2. Visit a food co-op or a natural foods store. Co-ops and natural foods stores tend to offer more products for people who are looking for gluten free alternatives. If you can't find xanthan gum, consider purchasing guar gum. Like xanthan gum, guar gum is a gluten-free powder that is used as a thickener and volume enhancer in baking.
3. Order online. Amazon offers a large variety of xanthan gum powder. You can also find it at Vitacost, House of Nutrition and iHerb.com. The product is available in four-ounce, six-ounce and eight-ounce packages.
Choose a salad dressing to complement the fruit ingredients.
For a radial change from a heavy piece of fried chicken, combine the white meat with slices of fruit, a bit of dressing and some salad greens. Serve a cool refreshing combination of chicken and fruit as the meal's salad or main course. A change in fruit or dressing produces a new flavor combination. The almost endless number of variations includes fruit grilled along with the chicken for a warm version of the salad.
Types of Chicken to Use
Because uncooked poultry should not combine with raw salad ingredients, cook the chicken ahead of time. Different cooking methods or marinades produce different flavors and textures for the meat. Combine chunks of roasted or rotisserie chicken in a spinach salad with grapefruit sections, apples and grapes. Add strips of grilled chicken to sliced citrus fruit and top with vinaigrette. Poached or boiled chicken breast pieces, marinated in a combination of red wine vinegar and fruit juice, complement sliced mangoes or pineapple in a green salad.
Fruit Choices
Summer salad recipes feature stone fruits, berries and citrus with cooked chicken either served as a cold dish with a dressing or placed atop a bed of greens. Toss sliced apples, nectarines or pears coated with balsamic vinegar or a creamy yogurt sauce with pieces of grilled chicken and serve on baby spinach or wrapped in lettuce leaves. Add citrus pieces to a soy marinade and chill before serving with shredded chicken and greens.
Chicken Waldorf Salad
Waldorf salad, the apple, celery and mayonnaise dish introduced to Americans in 1911 at the Waldorf-Astoria Hotel in New York, converts to a main dish with the addition of grilled chicken. "Sunset" magazine's revamped version of the traditional recipe substitutes apple juice for the mayonnaise. Other variations of the recipe rely on yogurt or fruit sauce for a sweeter flavor or add curry or tarragon spices for a zestier salad.
Chicken and Fruit Salad Nutrition
A 5 oz. grilled chicken breast contains less than 200 calories and 4 g of fat. The Harvard School of Public Health features Madhur Jaffrey's chicken, shrimp and fruit salad recipe on their website, The Nutrition Source. The salad totals only 250 calories per serving. The nutritional value of each chicken and fruit salad varies based on the ingredients included and portion size. Vary the ingredients to meet the nutritional requirements of the diners.
Tags: grilled chicken, chicken breast, dish with, fruit dressing, fruit salad
The refrigerator keeps the canned food cold to prevent bacterial contamination.
Traditional canning methods like water baths and pressure cookers are not the only safe options for sealing filled jars. But alternative canning methods like microwave, dishwasher and oven canning have been deemed unreliable and unsafe by many food experts. Sterilized jars and lids are not enough to keep dangerous bacteria away during a long stay at room temperature in the pantry. Jars can be sealed and stored in a cold environment like the refrigerator for up to three months without using pressure or water bath canning techniques.
Instructions
1. Wash your hands and arms all the way up to the elbow. Powder-free and food-safe latex gloves can be worn for added protection against contamination.
2. Cut the vegetable or fruit into chunks or slices until you have three cups. Smaller pieces absorb the brine flavor more quickly. Rinse the cut produce in a colander under cold running water.
3. Hand-wash the jar, lid and ring with hot water and liquid dish soap. Load the jar into the bottom rack of the dishwasher and the lid and ring into the upper rack. Run the dishwasher on the sterilization setting to get the hottest water possible.
4. Add the vinegar and your favorite spices to a nonreactive glass, ceramic or Teflon-lined saucepan. Heat the contents of the saucepan over medium-low heat until they nearly reach a boil.
5. Pack the cut fruit or vegetable pieces into the sterilized jar. Place the wide-mouth funnel into the jar opening. Pour the simmering vinegar brine into the jar until the level is within ¼ inch of the rim.
6. Clean a ½-inch diameter wood dowel with liquid dish soap and the hottest water you can stand. Rinse the dowel in hot water. Poke the dowel into the filled jar to release all the trapped air bubbles.
7. Remove the funnel. Wipe the rim of the jar with a clean lint-free towel. Place the sterile lid on the jar, and secure it with the matching ring.
8. Turn the filled jar upside-down. Set the inverted jar on a clean cloth. Wait for one hour while the contents cool.
9. Move the jar of canned fruits or vegetables to the section of the refrigerator closest to the cold air inlet vent. Wait for at least 24 hours before opening the jar to enjoy the canned item. Leave the sealed jar in the refrigerator for a week for more intensely flavored canned food.
From sandwiches to soups, American and cheddar cheese play a prominent role in food in the United States. These cheeses provide a source of nutrition as a dairy product and cheese can have bacteria beneficial to the digestive system.
Appearance
American cheese has a pale orange color and usually comes in pre-packaged single slices. It has a smooth texture and does not crumble. Cheddar cheese comes in a block or wheel shape and colors range from white to an artificially colored orange. As cheddar cheese ages it crumbles more easily.
Taste
American cheese has a mild taste without much distinction. The light taste and smooth texture make it a common choice for sandwiches. Cheddar cheese has a sharp flavor that increases as the cheese ages for between nine and 24 months.
Production
Cheddar cheese is produced by adding a lactic culture to milk heated to 86 degrees F. Manufacturers then add rennet as the mixture firms up. They grind the mixture, heat it to 100 degrees F, remove the whey and allow it to cool and age. The production of American cheese uses emulsifiers and preservatives added to milk to make a heavily processed cheese.
Tags: Cheddar cheese, American cheese, cheese ages, smooth texture
Wheat berries are whole wheat kernels and offer many nutritional benefits since they contain carbohydrates, B vitamins, iron, fiber, and protein. When cooked, they are chewy with a nutty flavor that is popular in salads, vegetable dishes, soups, or bread. In addition, wheat berries have an extended shelf life and can be easily stored, making them ideal for both emergency food storage as well as every day use. To get the most out of your wheat berries, storing them correctly is essential. Wheat berries can be found both pre-packaged and in bulk at natural food stores.
Instructions
1. Pour the wheat berries into a container with an airtight lid. Keep in a cool, dry, dark place such as a pantry, cold storage room, or basement.
2. Place the wheat berries in an airtight container and keep in a refrigerator if you live in a particularly hot or humid climate.
3. Store cooked wheat berries in a covered container in the refrigerator for up to six days. Cooked wheat berries can also be stored in a sealed bag in the freezer for up to four months.
Tags: wheat berries, Store Wheat, Store Wheat Berries, wheat berries
Beans are a popular summertime crop because of their thriving growth and fresh green harvest. The bean family includes green beans, yellow beans, lima beans, shell beans, fava beans, black-eye peas, soybeans and scarlet runner beans, to name a few. All beans require similar care both before and after sprouting.
Location and Timing
Plant beans as a spring and summer crop, directly after the last frost in your area. Beans like space, and don't grow well when crowded. When planting beans outside, weed the site first and maintain its cleanliness to give the beans a chance to sprout. Plant beans 1 inch deep, and spaced at 4 to 6 inches, in rows 18 to 24 inches apart.
Soil and Fertilizer
Plant beans in rich, loose soil that drains quickly. Beans fail to germinate if they're in soil that becomes too thick with moisture. According to Gardener's Network, beans are heavy feeders and also appreciate both compost and seed-starter fertilizer at planting time.
Sunshine and Circulation
All beans require full sun for successful growing. Place beans in areas with full sun for them to sprout, whether you're planting outside or in pots. Beans also do well with adequate warmth, which they only get in summer.
Once beans sprout, they require staking or vegetable cages, to keep the plants up off the ground and to maintain good air circulation around their vines.
Water
Water beans with 2 to 3 inches of water immediately after planting; maintain weekly waterings of 2 to 3 inches of water per week. Beans like consistently moist soil for sprouting and growing.
Protection
Once a bean plant sprouts, it requires good protection. Deer and rabbits love to dine on bean and pea plants, so put beans in a fenced garden if you're planting them outdoors. Pests like slugs and beetles necessitate the use of chemical or natural pesticides.
Celery filled with peanut butter is a tasty and nutritious snack.
Peanut and almond butters are the most popular and well-known nut butters, although most nuts can be made into a spreadable butter or paste. Almonds are one of nature's most nutritious and delicious nuts and boast the highest protein level of all nuts. Perhaps even more popular, peanuts are also a good source of vitamin E and fiber. Research suggests that nuts have protective properties against cardiovascular disease in both raw and roasted forms.
Nutritional Value
The debate over the nutritional superiority of raw nut butter over roasted nut butter is ongoing. The pro-raw camp claims that heat destroys some of the nutrients in nuts, whereas those in support of the nutritional value of roasted nuts disagree. For example, the peanut-roasting process increases the nut's antioxidant capacity by 22 percent according to researcher Lauren O'Connor of California State University, Los Angeles.
Food Additives
One distinctive benefit of raw nut butters is the lack of any additives, such as salt, sugar or preservatives like hydrogenated oils for those who want to lower or eliminate these ingredients from their diet. Hydrogenated soybean, cottonseed and rapeseed oils are used as stabilizers for many popular peanut butter brands found on grocery store shelves. One beneficial side effect of the stabilizers is the re-establishment of vitamin E lost during the nut-roasting process.
Heart Health
Clinical studies show clear evidence of an association between the consumption of both raw and roasted nuts with a considerable reduction in risk for developing heart disease. Data from a study published in the May 2009 issue of the American Journal of Clinical Nutrition shows a correlation between a diet substituted with nut oils instead of saturated fat, and a whopping 45 percent reduction in risk. The Journal of the American College of Nutrition published a study that investigated the cholesterol lowering potential of both roasted and raw almonds, with the conclusion that there wan no significant difference in the nuts proven cholesterol-lowering capabilities.
Personal Preference
Try and compare raw and roasted nut butters to determine which suites your taste and texture preferences. The noticeable differences between freshly ground raw peanut butter and roasted peanut butter are ease of spreading, texture and taste. Raw peanut and almond butters with no additives are thick, and tough to spread on a piece of bread or cracker. The lack of salt in raw butters may take time to get used to. Some roasted peanut butters without stabilizers are too thin and runny, which makes for a very messy peanut butter and jelly sandwich.
Making a traditional Apfelstrudel, or Apple Strudel, involves some advanced preparation but it is not too difficult. Apfelstrudel is a traditional pastry of southern Germany and other countries in the region. Apfelstrudel is an oblong stuffed pastry. Making the pastry requires skill and practice, and a well made Apfelstrudel pastry skin is nearly paper thin.
Instructions
1. Start preparing Apfelstrudel by creating the crust. Knead flour, salt, oil and water into a slightly stiff dough and divide into three small loaves. Lightly coat the surface of each loaf with butter and let stand for an hour.
2. Preheat oven to 400 degrees. Butter a baking dish and set aside. The pan can also be lined with parchment. Dust a large 4 by 4 foot clean cloth with flour.
3. Mix raisins, sugar, rum, cinnamon, lemon juice and lemon peel. Combine the filling ingredients vigorously to mix thoroughly.
4. Roll each of the three loaves as thin as possible. Stretch the dough sheets onto the clean cloth. The dough sheets should reach approximately 3.5 by 2.5 feet in size. Coat 2/3 of the dough sheet with the buttered breadcrumbs. Spread the remaining 1/3 of the rolled out sheet of dough with the filling mix. Trim away excess dough to form a regular shape.
5. Use the cloth to roll the dough into a roll like a jelly roll. Place the Apfelstrudel in a horseshoe shape on the baking pan. Brush the Apfelstrudel with the remaining butter and place in the oven.
6. Bake for approximately 35 minutes. Remove from oven and serve warm.
Baked beans have been part of the American diet for hundreds of years. According to State Symbols USA, the Penobscot, Iroquois and Narragansett Indians created the first recipes for baked beans and passed the tradition to early American settlers. The dish is so popular in New England that the Massachusetts State Legislature passed the baked navy bean as the official state bean in 1993.
Instructions
Making Baked Beans
1. Wash beans thoroughly and remove any discolored or shriveled beans, as well as any empty peels or other debris. Cover the beans with cold water and soak them overnight. In the morning, simmer the beans in a large saucepan or stock pot for between one and two hours. Drain the liquid from the beans, but save the liquid.
2. Preheat the oven to 325 degrees Fahrenheit. Cover the bottom of the casserole dish or bean pot with about half of the cooked beans. Layer the chopped bacon and finely diced onion across the top. In a medium-sized sauce pan, mix the spices, ketchup, Worcestershire sauce and molasses. Bring the mixture to a boil, stirring occasionally. Pour the sauce over the beans. Cover the mixture with the remaining beans. Cover the top of the beans with the remaining liquid.
3. Cover the dish with a lid or a sheet of heavy-duty aluminum foil. Bake for approximately two hours, then remove the lid. Add more water if necessary. Continue baking for one to two more hours or until the beans are tender. Serve warm.
4. If you do not have time to cook using dried beans, substitute the 2 lbs. of dried navy beans for two 16-oz. cans of baked beans or pork and beans. Mix the beans with 4 tbsp. of brown sugar, 1 tbsp. regular mustard, 1/4 cup of molasses, 1/4 cup chopped sweet Spanish onion, 2 tbsp. ketchup and several slices of chopped bacon. Saute the onions with the bacon for about five minutes or until cooked. Mix ingredients together and bake in a greased casserole dish for around three hours at 350 F, stirring occasionally.
Combine 2 simple ingredients to make quick and easy sweet and sour sauce for pork, chicken or meatballs. A money saving recipe that is a homemade delight.
Instructions
1. Heinz brand Chili sauce is found in a bottle in the isle with the olives and pickles in most grocery stores. At times I have had difficulty finding it, so that is why I inform you where it is located. You will notice sweet and sour sauce already made on the shelves for $5 and above for a 4 to 6 ounce container. That will not be as good tasting as your homemade sweet and sour sauce we will be making.
2. In your 2 quart saucepan, combine 6 ounces of the Heinz brand Chili sauce. That is 1/2 the bottle. Add 4 ounces of Smuckers concord grape jelly.
3. Cook over low heat stirring constantly just until the mixture is thoroughly combined and warm. A whisk or spooon can be used to stir these two into each other to make your sweet and sour sauce. Serve warm or chill using as a dipping sauce for poultry, beef ribs, meatballs or pork. It can be used as a glaze over ham, lamb roast or anything you want to introduce the sweet and sour taste to in your cooking.
4. Store extra sweet and sour sauce recipe in a covered container in the refrigerator.
Tags: sweet sour, sour sauce, sweet sour sauce, brand Chili, brand Chili sauce, Chili sauce
Wouldn't it be nice to take a trip to Mexico whenever you have that urge for great-tasting salsa? Unfortunately, a last-minute trip to Mexico is not a realistic option for most. Besides, there is no need to travel outside the country to satisfy salsa cravings. With the right knowledge of spices and ingredients, anyone can make a delicious salsa worthy of culinary praise.
Great Taste of Cilantro
Known as the Mexican parsley, cilantro is a key ingredient when preparing salsa. Its intense taste gives salsa that flavorful kick with every bite. Cilantro seeds (coriander) carry a different flavor than the cilantro itself and are also used as a spice.
Coriander Spice
This spice is most popular in the Middle East and southern Europe. It grows freely in parts of Africa and North America as well. Coriander is an ancient spice and at one time served as a medication. The Bible even mentions this spice in two books of the Old Testament. It has been around for ages and yet remains a popular substitute of its mother plant, cilantro. The taste is said to be more potent than that of cilantro.
Popular Taste of Cumin
Cumin is not a spice considered to be bold in taste. Unlike most spices, cumin is a popular spice for its ability to enhance the taste of foods while not overpowering natural flavor. This spice is popular among Mexican and Middle Eastern cuisine. Its unique aroma brings out the natural sweetness of food. Cumin is an ingredient found in curry powder, making it an Indian favorite.
Time for Thyme
Like many Greek seasonings, thyme packs a sharp bold taste. Several dishes and recipes call for its rich Mediterranean flavor. Considered to be an herb, this spice grows best in hot climates. The flavor is bold and savory, making it a perfect spice for salsa and other dishes. Both ground and whole thyme are suitable for salsa. When using fresh whole thyme, less is needed than recipes recommend.
Pico De Gallo Seasoning
The previously mentioned spices have one thing in common--they grow from the earth and do not have added ingredients. Pico de gallo seasoning, on the other hand, is a mixture of other seasonings. When translated, pico de gallo means "rooster beak." Its name may be humorous, but its flavor is quite serious. Pico de gallo is a mixture of chili powders and salts. Depending on the brand you purchase, pico de gallo can be pretty spicy. This seasoning is commonly used on fruits and vegetables. It can be found in the produce section of most markets.
Egyptian cuisine is delightful and exotic (to most Westerners), and it is based around heavy use of vegetables and legumes. It is very tasty, usually healthy, and very vegetarian and vegan friendly. This is because in Egypt, meat has historically been very expensive and therefore difficult to purchase for the average person. Egyptian cuisine is becoming increasingly more popular in the Western world, particularly in large cities like New York City. Here are some of the best places to dine on delicious Egyptian food in New York City.
Instructions
1. Dine at "Eastern Nights" on Steinway Street in Queens. Located on Astoria's bustling shopping area of Steinway Street, Eastern Nights is an excellent way to dine on cheap Egyptian food in a relaxed atmosphere. There is a large Egyptian population in Astoria, so count on being surrounded by many Egyptians in the restaurant--making for an even more authentic experience.
2. Check out "Casa La Femme" on 1st Avenue in the East Village. Casa La Femme is located in a stylish neighborhood and has an equally stylish ambiance. If you want excellent branzino (fish), baba ghanoush, and hummus, this is the place to go. Add bonus points for the lovely Egyptian music that is usually softly playing. Sometimes there is even a belly dancer and some live music.
3. Go to "Kabab Cafe" on Steinway Street in Queens. This is another option for Egyptian food in Astoria. This is a great and cheap place to get excellent kababs, as the name would suggest. With a friendly waitstaff and unpretentious vibe, you can really relax and enjoy tasty food and generous portions. Be sure to try the eggeh, which is a golden-brown "egg fritter."
4. Try "Sabry's" on Steinway Street in Queens. Furthering into Astoria's Egyptian delights is Sabry's, a restaurant with a charming Old World essence. The minute you step inside Sabry's, you are warmly greeted by the lovely Egyptian staff. Then you receive hot pitas and tahini dip, which are absolutely delicious. Be sure to try the taojine, which is a seafood stew with a tomato base. It's one of the highlights of the menu, and there are a lot.
5. Eat at "Mombar" on Steinway Street in Queens. Mombar offers diners excellent Egyptian delights like stuffed sausage, garlic quail, and sesame phyllo bread. The restaurant is beautifully decorated with sparkly mosaics on the wall. Between the extensive and fantastic menu, wonderful service, and beautiful decor, Mombar is a must-visit for any Egyptian food lovers.
Tags: Steinway Street, Egyptian food, Steinway Street Queens, Street Queens, York City, Casa Femme, Eastern Nights
A popcorn machine is a large popcorn popper that can usually be seen at movie theaters and carnivals. This type of machine can produce large amounts of popcorn in a short amount of time, which can be useful if you are having a party or inviting a lot of friends over to watch something on your home theater. To properly use a popcorn machine, you must follow a special set of instructions.
Instructions
1. Plug the popcorn machine into an outlet and turn it on.
2. Push up the lid of the kettle, which is located inside the popcorn machine. A magnet located above the kettle will keep the lid up.
3. Turn on the kettle motor. The button for the kettle motor is located next to the power button.
4. Pour canola oil into the kettle. The amount of canola oil you use depends on the size of the kettle. The number of ounces of oil used should match how many ounces the kettle is.
5. Add eight ounces of popcorn kernels to the kettle.
6. Pull the kettle lid down so it covers the kettle.
7. Keep the machine doors slightly open while the popcorn pops.
8. Turn the kettle switch off once the popcorn stops popping.
9. Dump the popcorn out of the kettle by turning the handle clockwise one-third of the way and then pulling the handle down.
Asian pears differ from European and American pears in that they are picked ripe from the tree and don't require a secondary ripening period. There are many different varieties of Asian pears, so selecting a ripe pear based on the appearance of the skin may not work well. Once you have become familiar with a particular variety, you may learn to distinguish ripe pears of a particular variety by the color of the skin.
Instructions
1. Look at the skin. The skin of the pear should not have very many brown spots. Although Asian pears bruise easily, excessive brown spots indicate a pear that is over ripe. One or two small brown spots indicate a pear nearing over-ripeness. More than five or six, and the pear is likely over ripe or severely bruised.
2. Feel the weight of the pear compared to others of similar size. A ripe pear will be heavy for its size. If you have two pears of similar size and one is heavier, it is likely more ripe than the lighter pear.
3. Smell the pear. The best way to test for ripeness is to smell the pear. It should smell sweet and very fragrant.
4. Check for a springy texture to the pear. This is something that you will pick up after eating Asian pears for a while, but the springiness of the pear should be somewhere between an American or European pear and an apple.
5. The best way to check a particular batch of pears is to ask for a sample. Market pear sellers throughout Asia offer slices of their produce. If you are buying pears in the supermarket, consider buying one and eating it outside the store to test ripeness. The pear should be sweet, crisp, fragrant and juicy. Asian pears should not be soft like American and European pears.
6. Pick only pears that separate easily from the tree if you are choosing a pear from a tree.
Tags: Asian pears, pear should, brown spots, from tree, American European
Pouring melted chocolate over ice cream -- as tasty as it may sound -- will result in a thick topping that you'll need a chisel to break apart. However, you can combine your favorite milk, dark or white chocolate with a little fat to make an ice cream topping that hardens into a delicious, breakable shell. Even better, you can prepare your homemade ice cream shell topping without artificial flavors and colors.
Instructions
1. Bring the water to a simmer in the bottom of your double boiler.
2. Melt the butter in the top of the double boiler. Use about 1 tbsp. butter per serving.
3. Add 1/4 cup chocolate per serving to the melted butter. Use chocolate chips, chunks or broken chocolate bar pieces.
4. Stir the mixture constantly as the chocolate slowly melts into the butter. Don't let the mixture simmer or boil.
5. Use the homemade topping as soon as the mixture is completely smooth -- it will begin to harden instantly. Keep the remaining sauce on low heat in case anyone wants seconds.
Cole slaw is considered a type of salad, originally eaten as a popular Dutch side dish. Today, cole slaw is still eaten as a tasty side dish. It complements almost any food and takes very little time to make. It is most popular at fish fry's or at family cookouts. The tangy, crunchy side item adds an extra zing to your meal. All it takes is a few simple ingredients and about 12 minutes of your time.
Instructions
1. Place cabbage in a large mixing bowl or salad bowl. Add in the grated carrot and diced onion. Gently toss the dry ingredients together until mixed well. Try to keep the carrots and onions evenly distributed throughout the mix as they will tend to want to sit on the bottom of the bowl.
2. In a separate bowl, combine the mayonnaise, vinegar, oil, salt and sugar. Stir the ingredients thoroughly using a spatula.
3. Dump the wet ingredients into the larger bowl with the dry ingredients. Use a spatula to mix the ingredients together. Use large swirling motions with your arm. Make sure the spatula scraps the bottom and sides of the bowl.
4. Keep stirring until the cabbage is completely coated. Taste a small sample to see if the cole slaw salad suits you. If not, you may want to add a pinch more salt or sugar, then stir again. Store in the refrigerator for no more than one week.
Tags: cole slaw, ingredients together, salt sugar, side dish
Italian life centers on home and family. At no time is this truer than during the holidays. Italian holiday celebrations are festive occasions with multiple generations of extended family gathered for a huge, gorgeous meal and vibrant conversation. The cooks for these feasts pull out all the stops, and there are favorites on the table that appear at no other time of the year. These are the dishes that bring out happy memories for most Italian families and become part of holiday tradition.
Thanksgiving
Just because you are going Italian for Thanksgiving does not mean that you have to give up turkey. Tacchinella alla Melagrana is a roasted turkey that has been basted with fresh pomegranate juice. It is a traditional Italian dish that blends well with the American tradition of turkey and stuffing. Try some Italian spices in your stuffing recipe and add some to your mashed potatoes as well. Garlic and rosemary are two good ones to try.
Easter
Most American families have ham for Easter, and Pizzagaina, a popular ham pie, is a flavorful way to inject an Italian flair to the holiday. Pizzagaina combines gourmet cheeses with fresh ham and eggs. It is easy to cook for large numbers of guests; just make an extra pie. Lamb dishes are a traditional Easter specialty in Italy and are a way to inject something different into your customary Easter dinner. Abbacchio Brodettato, lamb in lemon sauce, is a classic spring dish to try.
Christmas
The high point of the Italian culinary calendar is Christmas Eve, and the Feast of the Seven Fishes. While there is debate about the origins of the number of dishes served, there is no debate about the fact that it is a feast for the senses. It is the traditional way to spend the evening before heading off to Midnight Mass. There are no meats served in this meal, in respect for religious ritual. Some areas in Italy serve 12 or 13 dishes, but fish is still the main ingredient.
Menu
The meal starts off with an antipasto, which is a platter full of delicacies such as cheeses of all kinds, hot and roasted peppers, marinated artichoke hearts, olives, tomatoes and hearty Italian bread.
The fish dishes are served next. Each family has its own favorite recipes and order in which to serve them, but some of the basic ingredients are calamari (boiled squid), shrimp, clams, crab, baked whitefish and mussels or oysters. Baccala, a make-ahead dried cod dish, is a staple on many tables. You could also serve salmon, lobster or scallops. Sides include simple pastas, vegetables, risotto and casseroles.
Dessert is a cookie tray full of Italian favorites, such as wine ring cookies, molasses crisps, cuccidati, milan cookies, ossi di morto, parma chocolate, biscotti, sesame cookies, almond cookies and pizzelles. These are usually homemade and brought by guests as their contribution to the meal. The cookies are served with coffee and sambuca.
Try these Italian holiday meal ideas and create some new traditions with your family. For other great ideas, "Celebrations, Italian Style" by Mary Ann Esposito is a great source of recipes and stories to help you do it right.
Tags: debate about, dishes served, Italian holiday, there debate, there debate about
Side dishes help create a complete menu for a barbecue.
A barbecue is a classic celebration during the spring and summer months. While it may take a little work to prepare the meats and heat the grill, there are ways to save time and effort without sacrificing any flavor. The key is to stick with easy-to-make side dishes. Those tasty recipes you can prepare ahead of time and chill until needed help free up your schedule and provide a well-rounded menu.
Potatoes
Boiled, roasted or fried -- potatoes are a classic side dish for barbecues. Cubed and boiled potatoes mixed with tomatoes, celery and ranch salad dressing makes a kid-friendly dish that you can prepare up to 24 hours ahead of time. Diced and fried new potatoes mixed with crumbled bacon, green onion, celery and honey mustard salad dressing results in a zesty side. Combine red, white and blue roasted potatoes with boiled eggs, relish, onions, mayonnaise and mustard to make a colorful salad for a patriotic barbecue.
Fruits
Light fruit dishes are a sweet and refreshing complement to barbecued meats and vegetables. A hydrating fruit salad with cantaloupe, honeydew, watermelon and grapes provides a burst of color and adds flavor to your menu. Sliced apples, pears and peaches tossed with blueberries and lemon juice make a filling fruit salad. Pineapple, banana, strawberry and mango slices on wooden skewers add a tropical twist to your barbecue meal. Sprinkle any fruit side dish with shredded coconut, chopped nuts or granulated sugar to quickly give it a fancy appearance.
Beans
Canned beans are a quick and versatile ingredient that works with many recipes. A chilled salad consisting of steamed green beans, sliced almonds, lemon juice and red onion makes a simple side dish. Kidney beans, white beans and garbanzo beans mixed with celery, onion, tomato and Italian salad dressing combine nicely for a light three-bean salad. Mix kidney beans, black beans, pinto beans, celery and onion with a sugar, herb, vinegar and oil dressing for a classic summer side dish.
Pastas
Pasta salad is a common choice when it comes to easy-to-make chilled salads for a picnic or barbecue. After you boil and rinse the pasta, the remaining salad ingredients are just a matter of personal preference. A mix of boiled eggs, pickle relish, mayonnaise and macaroni noodles make a filling kid-friendly side dish. Combine bowtie pasta, olives, feta, tomatoes, onion and creamy Italian salad dressing for a quick pasta salad with a gourmet taste.
Greens
Leafy greens are the backbone to the easiest side dish of all, green salad. Pre-packaged lettuce and carrot salad mix with celery, raspberries and raspberry vinaigrette salad dressing results in a sweet side dish for a barbecue. Baby spinach, red onion, apples, walnuts and Catalina salad dressing add a sophisticated flavor to a fancy barbecue menu.
Tags: side dish, salad dressing, mixed with, salad with, ahead time, boiled eggs, celery onion
Textured soy protein (TSP), also known as textured vegetable protein (TVP), is a food product made from soy flour and other vegetable extracts, which is compressed and dried into various shapes. The resulting product is high in fiber, contains the same amount of protein as meat, and is fat free. Most often, textured soy protein is used as a meat extender or a complete meat replacement because of its meat-like texture and nutritional value. Unlike meat, however, dried TSP can be stored for many months in an appropriate container.
Instructions
Storing Dry TSP
1. Fill container with TSP. Use a container size appropriate to the amount of TSP you have to minimize the air volume inside the container.
2. Seal the container airtight.
3. Store at room temperature or a cool temperature in a dry place, such as a cupboard. TSP can typically keep for several months to a year in this manner.
Storing Reconstituted TSP
4. Drain excess water (if any) from the reconstituted TSP and place the TSP into a container.
5. Seal the container airtight.
6. Store in the refrigerator for up to two or three days.
Fennel sausage is a type of spiced meat sausage. It can be incorporated in breakfast, lunch and dinner dishes and is especially appropriate to serve during fall harvest months.
Ingredients
Fennel sausage is a spiced sausage made from meat, usually pork, and flavored with fennel seed, a flavorful, sweet and bitter herb. Other spices are often included in fennel sausage, including salt, pepper, garlic, cayenne pepper and sugar.
Preparation
To make the sausages, combine all the spices together and mix them with the meat. Then put the meat in a grinder and wrap it into tight sausages. Once the wrapped sausages have been poached, remove the wrapping and saute the fennel sausages on a frying pan until golden brown and cooked through.
Recipes
Fennel sausages can be cut up and mixed into pasta dishes, or served alongside eggs or kraut. Fennel is a strong spice, so pair the sausages with more mild flavors for the best results.
Tags: Fennel Sausage, Fennel sausage, What Fennel, What Fennel Sausage
People all over the world adore the vibrant flavors of Mexican cuisine.
Throughout the history of Mexico, a blending of Spanish and indigenous peoples has brought together elements from distinct regions and cultures. As a result, Mexican food has come to embody an extensive repertoire of ingredients, culinary methods and specialty dishes. The cuisine boasts bright, sharp flavors with a wide variety of textures, incorporating fresh ingredients with quick and simple preparation methods.
Pre-Columbian Staples
The indigenous peoples of Mexico used corn, beans and chilies for thousands of years before the invasion of the Spanish. These remain as three of the most important and ubiquitous ingredients in Mexican food. Corn has many uses; Mexicans eat it on the cob, in individual kernels or steamed inside a husk. In addition, corn tortillas form the basis for many Mexican dishes, such as tacos and enchiladas. Mexicans soak the corn kernels in water and lime and ground them into a thin dough. The people of Mexico have always had a taste for spices, incorporating over 100 types of chilies into their pantries.
Spanish Additions
The Spanish added an entirely new dimension to the indigenous Mexican diet. When they invaded in the 16th century, Spaniards found the indigenous cuisine favorable, and imported many of their own goods and cultivation preferences. For example, the Spanish introduced many new culinary ideas and ingredients based on livestock. Chicken and beef became common staples, as well as milk, cream, cheeses and other animal byproducts. Exotic ingredients like wines and imported spices, as well as sugar, onions and garlic, also helped to revolutionize Mexican cuisine.
Simplicity and Versatility
Cooks use simple preparation methods to create a host of distinct dishes with relatively few ingredients. Mexicans manipulate corn and wheat tortillas in many different ways, creating a wide variation in overall taste and texture with little difference in ingredients. Among marinades and salsas, simple contrasts between powerful ingredients such as garlic, lime and chilies create strong flavors, while beans, onions, corn and tomatoes provide support and texture.
Regional Variations
Cuisine varies greatly from region to region throughout the vast geography of Mexico. Travelers to Puebla, just south of Mexico City, will find the origins of the mole sauce. Moles here can be quite complex; nuns prepared the original mole sauce for a visiting official and incorporated over 30 ingredients, including chocolate, herbs, spices and chilies. The Yucatan peoples favor sweet dishes with fruit-based sauces over spiciness. In the port city of Veracruz, locals enjoy fresh seafood dishes topped with sauces of chopped tomatoes, capers and chilies.
Specialty Dishes
Mexicans commemorate religious and political holidays with a number of specialty dishes. On November 2, they celebrate Dia de los Muertos (the Day of the Dead) by eating a sweet flatbread called pan de muerto (bread of the dead). For independence celebrations in September, many people in central Mexico prepare a dish called chiles en nogada: stuffed peppers with parsley, a white walnut sauce and red pomegranate. The prominent colors of red, white and green represent the Mexican flag.
Use garden fresh vegetables to make the best homemade sauce for chips.
If you are looking for a perfect homemade sauce for chips but are concerned with the fat and calories that usually accompany the most delicious sauces, look no further. Using all natural ingredients, you can create a healthy homemade sauce for chips that is sure to be a hit at your next party or just to serve as an afternoon snack.
Instructions
Make a Homemade Sauce for Chips
1. Thoroughly wash all vegetables before beginning preparation to ensure there are no insecticides or contaminants.
2. Slice each tomato into four parts. Remove the core or the hard center part of the tomato. Place your tomato pieces in the chopper or blender and chop thoroughly. Pour the tomatoes into a mixing bowl.
3. Chop up your onion and place it in the chopper or blender. Chop or blend thoroughly and pour onions into the mixing bowl with your tomatoes.
4. Prepare your bell peppers and jalapeno peppers for chopping by cutting the stems off, cutting in half and removing the seeds. Leave the jalapeno seeds in to make a hotter sauce. Place the peppers in the chopper or blender and chop or blend thoroughly. Add to the mixture in the mixing bowl.
5. Stir all vegetables together, blending well.
6. Enhance the flavor of your sauce by adding garlic powder, sea salt and any other natural seasonings you are fond of.
7. Store your homemade sauce in an air-tight container and refrigerate.
Fried grasshoppers often serve as appetizers and snacks.
People in many countries regularly consume insects, especially in those places where other affordable protein sources are severely limited. They prepare grasshoppers, crickets, silkworms, ants, scorpions and larvae of a variety of insects in assorted culinary styles. Grasshoppers are plentiful, easy to catch and among the most favored for frying in hot oil, as their skin becomes crisp and crackly during the process.
Preparation
Although any size grasshopper can be fried, smaller ones are preferred because they can be eaten whole. The small front legs and tips of the back legs of large grasshoppers are unsavory and normally removed before frying. If the legs are left intact, diners typically use them like toothpicks to hold the fried grasshopper body in place while they eat. The grasshoppers are usually fried in flavorless oil such as vegetable or canola and served hot as appetizers or bar food. Other common methods of grasshopper preparation include baking, boiling and roasting.
Flavorings
Cayenne pepper is a common fried grasshopper seasoning. Cooks sprinkle it on immediately after they remove the grasshoppers from the oil so the pepper sticks to the skins. They sometimes spray spicy seasonings on fried grasshoppers to add taste. Sweet and savory dipping sauces such as honey, mustard and ketchup are frequently served with fried grasshoppers.
Taste and Nutrition
Fried grasshopper consumers describe their taste as everything from meaty to earthy, grassy and slightly sour, similar to the taste of a mild citrus fruit. Some compare their taste to crunchy popcorn kernels. Some people dip fried grasshoppers in chocolate and serve them for dessert. A 1-oz. serving of grasshopper, not counting the cooking oil, flavorings or sauces, has around 82 calories, 16 of which come from fat. The serving also includes 5.59 mg cholesterol, 7.01 mg sodium and 19.65 mg potassium. The nutrients in grasshoppers include vitamins A, D and B-12, calcium, riboflavin, phosphorus, zinc and copper.
History
People have always consumed grasshoppers and other insects. History indicates Romans and Greeks regularly ate them. The writings of Aristotle and his contemporaries include passages on prime harvesting times for cicadas as well as improving the taste of larvae by nourishing them with wine and flour. Early American Indians quick-fried crickets by driving them into open ditches and setting them on fire. Today, people eat agave worms in Mexico, dragonflies in Bali and winged termites in Ghana. Thailand is most closely associated with fried grasshoppers.
Tags: fried grasshoppers, fried grasshopper, their taste, with fried, with fried grasshoppers
Okazi or Ukazi is an aromatic leaf used mostly for cooking in the eastern part of Nigeria. Okazi soup is popular among Nigerians for its deliciousness. Of course, the deliciousness often depends on who does the cooking. So, let's try my way and I bet you people will always drop by your house just to say 'hi'...
Instructions
1. Put the washed meat in a large pot, add salt and cook for about 30 minutes.
2. If using cocoyam, while the meat is cooking, peel cocoyam, cook until tender and pound in mortar.
3. Add stockfish, smoked fish and tripe to meat pot and cook for another 15 minutes.
4. Add the cocoyam or achi(if using), pepper and crayfish to the pot and cook for 10 minutes.
5. Add red oil and any other spices you like.
6. Let the soup keep boiling until the oil has been spread evenly in the pot and the soup is thick.
7. Add okazi leaves and let soup simmer for 10 minutes.
8. Serve hot with pounded yam(iyan), eba(gari), amala or corn meal.
Instead of picking up a fruit tray from the grocery store, make your own. Fruit trays do not have to be elaborate sculptures. They can consist of finger foods for your guests' enjoyment. Add the fresh fruits you love, while using trays you have in your kitchen cabinet. Arrange the fruit by color or size as you build variety. Surround the tray with different types of fruit dips to create a tasty fruit tray that is pleasing to the eye.
Instructions
1. Cut watermelon, cantaloupe and green honeydew melon in half, and clean out the seeds. Slice the fruit. Pile the fruit slices on the tray with the rind facing the lip of the tray. Create three natural barriers by putting equal distance between the fruit varieties.
2. Remove the stem from the strawberries. Rinse the strawberries under cool water and pat them dry. Snip the ends off. Arrange them between the melon and cantaloupe slices.
3. Rinse the blueberries. Dry them off, and stack them between the watermelon and cantaloupe slices.
4. Peel and core the apples. Slice them lengthwise. Position them between the watermelon and honeydew melon slices.
5. Clean the grapes. Position them in the center of the display.
6. Surround the display with dips. Choose powder or granulated sugar for the strawberries or caramel for the apples. Add a bowl of whipped cream.
Tags: them between, between watermelon, cantaloupe slices, fruit tray, honeydew melon, Position them
Spanish bean soup, known as "Potajes de garbanzos" in Spanish, is a classic soup created and made popular by the Columbia restaurant in Florida. The restaurant's owner, who is of Spanish ancestry, took the Spanish dish cocido madrileno and made it in soup form. It features garbanzo beans, also known as chickpeas, as well as ham and Latin seasonings. The best Spanish bean soup comes from fresh ingredients and lots of TLC in the kitchen.
Instructions
1. Rinse and sort garbanzo beans. Cover with water and sprinkle in 1 tbsp. salt. Leave to soak overnight.
2. Drain the salt water from the beans. Place the beans in a large soup kettle or cooking pot. Add 2 qts. water alone with the ham and beef bones. Cook on low for 45 minutes, and skim the froth off the top as it forms.
3. In a separate skillet, fry the salt pork slowly on medium heat. Add the chopped onion and saute until the onions are translucent.
4. Add the pork and onions to the beans, along with the potatoes and Sazon seasoning.
5. Add salt to taste. When the potatoes are cooked, remove the pot from heat and add the sausage. Serve hot with rustic bread.
A tart pan is a tray that is used to bake the crust for a tart dessert. Depending on the recipe, you can bake your complete tart in the pan instead of just the shell. Tart pans can be made out of porcelain, steel or nonstick material.
Use
The tart pan is typically constructed so that inside each cup where a tart sits, the bottom can be popped out of it. After the tarts cool, you press up under each tart cup to pop the bottom out and remove the pastry. This ensures that you can remove the tarts without damaging the crust.
Styles
Pans are available for a tart to be baked as one large pastry or for cooking individual tarts. Large tart pans are available in sizes as large as 9 1/2 inches across. Pans for individual pastries are available so that you can cook four, six or eight in one sheet.
Design
Unlike a pie, a tart isn't presented in its baking dish, so these pans tend to be plain instead of decorative.
Manufacturers
Some of the companies that make tart pans are Wilton, Williams-Sonoma, SCI/Scandicrafts, Kaiser, Fat Daddio's and Wilkinson.
Shapes
These pans can bake tarts in a variety of shapes of molds, including circular, rectangular or square.
Other Uses
Tart pans can be used to bake miniature quiches and muffins. They can also be used to chill molded desserts (such as gelatin) and salads.
Rose hips liquid extract is a natural dietary supplement that can be taken alone or added to drinks and food. The extract is a good source of vitamins and anti-inflammatory agents.
Features
Rose hips are the fruit left on a rose bush after the flower has bloomed and died. The extract is made by boiling, simmering, then steeping the rose hips in water, creating a concentrated liquid with all the vitamins and minerals.
Nutrients
Rose hips liquid extract is particularly high in vitamin C, as well as vitamins D, E, folate, fatty acids, and antioxidants.
Cold Treatment
Because rose hips have a higher vitamin C content than citrus fruits, the liquid extract is ideal for cold treatments, particularly when added to hot herbal tea.
Arthritis Treatment
According to Vegetarian-Nutrition.info, rose hips liquid extract has anti-inflammatory properties that "have recently been shown to be useful in the treatment of patients suffering from knee or hip osteoarthritis."
Expert Insight
Kaplan University reports that "rose hips also support adrenal function and act to improve glandular function during times of wear and tear to the body." Taking rose hips liquid extract can give your immune system a boost during illness or cold weather months.
Tags: hips liquid extract, rose hips, hips liquid, liquid extract, Rose hips, high vitamin
Give packets of Russian Friendship Tea as gifts during the holidays.
Handmade holiday gifts are well received by friends and family because they indicate a higher level of consideration than running to the store and picking something off the shelf. With a few mugs, some recipe cards and Russian Friendship Tea mix, you can prepare a thoughtful, inexpensive gift.
Instructions
1. On six recipe cards, add your personal variant of the following instructions:
Stir two to three teaspoons of tea into eight ounces of boiling water.
2. Combine orange drink mix, lemonade mix, instant tea, sugar, cloves and cinnamon into a medium-sized mixing bowl. Stir until you evenly distribute all ingredients.
3. Use the measuring cup to pour 1/2 cup of the tea mix into decorative snack-size baggies. Seal the baggie firmly, then put one baggie into each of the holiday coffee mugs. Place a recipe card on top of the baggie.
4. Cut a piece of cellophane 6 by 12 inches. Place a cup in the center of the cellophane, then pull the edges up and around the mug. Tie a ribbon tightly around the top of the mug, letting excess cellophane bunch out.
Hibachi is a style of Japanese cooking where foods are prepared over a hot open grill. Hibachi restaurants use this cooking technique and turn it into an interactive culinary experience for restaurant-goers.
Foods
The foods prepared at a hibachi restaurant range from meats, such as poultry, fish, shrimp, beef and pork to vegetables, as well as noodles and rice. The meals are made to order and customized based on what the diner desires. This type of Japanese cuisine has a barbeque taste combined with Japanese spices and dressings.
Dining
Diners sit around the large hibachi grill. A hibachi chef is assigned to each table, or station, and has all of the tools and ingredients necessary to prepare the meals. Each guest orders a meal and gets to select their meat, vegetables, rice or noodles. They can tell the hibachi chef how spicy or mild to make their foods. Vegetarian options are available for people with limited diets.
Entertaining
Hibachi chefs stir-fry the meals on the hibachi grill in front of guests. Since guests are watching, hibachi chefs put on entertaining performances, such as throwing the food around, twirling their cooking tools and getting their audiences to participate. The performance ends once everyone at the hibachi table has received their orders.
Considerations
When dining in a hibachi restaurant, it is good form to tip the hibachi chefs for their talented performances.