Buy Bran Muffins

Know what goes into your muffin cup.

Bran muffins are notorious for their split personality. We feel good eating them because they contain bran, a healthy grain loaded with fiber. But bakery and store-bought muffins can top 400 to 500 calories and contain 15 grams of fat. You don't have to give up that bakery treat, though. If you shop smart, you can eat your bran muffin and get a healthy start to your day.

Instructions

1. Pay attention to portion size. A reasonable-sized muffin should be about the same size as a baseball. Another way to size things up is to imagine a 12-hole muffin tin. A muffin should fit into one of these holes without flowing over the edges. Many bakery and store-bought muffins are two to three times this size. You can still enjoy that super-sized muffin, just eat half and save the rest for later.

2. Read ingredient labels. Look for healthy fat substitutes like applesauce and pureed fruit. Seek out muffins that contain ingredients such as oats and dried or fresh fruit. Choose muffins made with whole wheat flour or another high-fiber grain.

3. Pay attention to the order in which the ingredients are listed. Manufacturers are required by law to list ingredients from most to least used. (Local bakeries do not have to follow this rule.) Look for bran muffins that list high-fat ingredients such as oil and butter near the end of the list and healthy ingredients such as whole wheat flour, oats and fruits near the top.

4. Avoid muffins that list white flour and sugar as main ingredients. Also, watch out for muffins that are loaded with high-fat nuts and chocolate chips.

Tags: muffins that, ingredients such, bakery store-bought, bakery store-bought muffins, loaded with

Use Cookie Cutters

Use Cookie Cutters

It takes more time to make a dozen cookies, shaped by cookie cutters, than those shaped by dropping dough from a cookie scoop. But sometimes the extra time is worth the effort. Cookie cutters come in traditional shapes, such as stars and gingerbread men, and interesting shapes, such as cartoon characters or animals. Choosing the right cookie cutter and employing proper techniques will improve the results of those batches of cookies stamped from cookie cutters.

Instructions

1. Choose cookie cutters that will produce better results. Solid cookie cutters or intricate designs can be difficult to use. The dough will stick to the cutter or the cookie will puff up during baking and make the original design indistinguishable. A plain cookie cutter, with sharp, thin edges will give the best results.

2. Lightly flour the work area before rolling out your cookie dough. You don't want the cookie to stick to the counter after it is stamped and before it is placed on the cookie sheet.

3. Measure the edge of the cookie cutter, if it is a solid cookie cutter. This will help you determine how thick to roll your dough. Do not make it too thin, as the cookie will be more likely to break apart.

4. Roll out the cookie dough, so that it is level, with a consistent thickness for the entire sheet of dough.

5. Dip the edges of the cookie cutter in a bowl of flour before stamping the dough. This will prevent the cookie cutter from sticking to the dough.

6. Stamp your cookies, but do not attempt to remove them. Tightly space the cookies, so that there is very little dough around the edges. Press the cookie cutter straight down, and pull straight up to remove. Cut completely through the dough before removing the cutter.

7. Gently lift up the excess dough around the stamped cookies. Put the dough aside to use later. This is the dough that is outlining all the stamped cookie shapes.

8. Place the cookies on a cookie sheet. Lift each cookie gently using a flat, thin spatula.

Tags: cookie cutter, cookie cutters, cookie dough, cookie sheet, cookie will, dough around, dough that

Salad Nutrition Information

Salad Nutrition Information

There are many different salad options aside from a green salad, each with its own ingredients and benefits. The nutritional value of a salad depends on its ingredients and the dressings used.

Green Leaf Salads

Green leaf lettuce salads are some of the most popular salads. Recipes include plain iceberg lettuce, leaf spinach and baby mixed greens such as mesclun mixes. For those using crisp iceberg lettuce as a salad base, 1 cup of shredded iceberg lettuce has about 10 calories. Bibb lettuce, a softer leaf lettuce, has about 7 calories per cup. Spinach salads usually pack the most nutrients, as 1 cup of raw spinach is packed with beta carotene and contains just 7 calories.

Pasta Salads

Pasta salads are great for lunch or for dinner, for cold days or for hot afternoons. The healthiest pasta salads are made with a vinaigrette dressing and have fresh vegetables chopped and mixed in. Pasta salads are also made with mayonnaise dressings. The heavier the dressing, the more calories that are added to the salad. Pastas come in different varieties. A 6-ounce portion of plain cooked noodles contains about 220 calories. The same size portion of spinach pasta also contains about 220 calories. Tortellini--a stuffed pasta made with different fillings--is popular in salads. Cheese-filled tortellini has about 340 calories for a 1-cup portion.

Vegetable Salads

Vegetable salads are those that contain mainly vegetables, not just green leaf lettuce. Vegetables that are popular in salads include beets, peppers, corn, tomatoes, broccoli, carrots, fennel and artichokes. Nutrient and caloric values depend on the vegetables used. Vegetable salads are also more healthy if prepared with fresh vegetables rather than canned varieties.

Protein-Based Salads

Protein-based salads--such as chicken salad, ham salad and tuna salad--are very popular served either on their own or as sandwich fillings. They are all usually mayonnaise-based salads. Ham salad contains the most calories at about 184 per 3-ounce portion. A 3-ounce portion of chicken salad contains about 170 calories, and a 3-ounce portion of tuna salad has about 159 calories.

Ethnic Salads

Ethnic salads--such as Greek salad or caprese salad--contain ingredients popular to a specific country or region and typically are made the same way no matter what cookbook you find the recipe in. For example, an American potato salad usually contains cooked chopped potatoes with a mayonnaise base. A Greek salad contains lettuce with tomatoes, olives and feta cheese. An Italian caprese salad generally contains fresh basil, tomatoes and mozzarella cheese. Recipes containing fresh vegetables and lighter dressings are more healthy than those with a heavy, mayonnaise-based dressing.

Fruit Salads

Fruit salads are generally light and fresh and usually are served chilled. Popular fruit choices for salads include melons, strawberries, bananas and apples. Fruit salads with a light sweetened vinaigrette dressing are much better for you than those made with a whipped cream or non-dairy topping base.

Dressings and Vinaigrettes

Dressings and vinaigrettes either help combine the salad ingredients together or are used as a topping. Vinaigrettes contain oil, vinegar and seasonings and are generally lower in fat and calories than heavier creamy dressings. Low-fat and fat-free versions of salad dressings are available as well.

Tags: about calories, made with, 3-ounce portion, contains about, contains about calories

Make A Cheesy Potato Casserole

Make a Cheesy Potato Casserole, Great with Ham!!!

Instead of making the old standby of scalloped or au gratin potatoes for your next family get-together, serve a delicious mixture of shredded potatoes, cheese and sour cream. This rich side dish, also called Sour Cream Potatoes or Funeral Potatoes, serves ten and is a perfect accompaniment to ham. It can be put together a day ahead and baked before the dinner, making preparation even easier on you.

Instructions

1. Preheat the oven to 350 degrees. Spray a 9-by-13 inch baking dish with non-stick cooking spray.

2. In a large bowl combine the raw frozen hash browns, 1/2 cup of the melted butter or margarine, salt, pepper, optional onion, cheddar cheese, soup and sour cream. Stir gently with a large spoon until all of the ingredients are fully incorporated.

3. Spread the mixture into the prepared baking dish.

4. In the same large bowl combine the remaining 1/2 cup of melted butter or margarine and the crushed corn flakes. Stir with a large spoon to combine well. Sprinkle the mixture on top of the potatoes.

5. Bake the potatoes uncovered for about 60 minutes, or until the edges are bubbly and the center is hot.

Tags: baking dish, bowl combine, butter margarine, Cheesy Potato, Cheesy Potato Casserole, large bowl

Decorate Chocolate Covered Pretzels

Dress up pretzels with chocolate, candy and nuts.

Chocolate-covered pretzels are a delicious mix of salty and sweet flavors. Dress up your pretzels by contrasting white and dark chocolate, or by adding colorful candies and crunchy nuts. For the best final product, set up your decorating stations before you dip the pretzels, and add toppings immediately after dipping, while the chocolate is still wet, so they stick.

Instructions

White Chocolate

1. Fill a saucepan with 2 inches of water and heat to a simmer over medium heat. Place white chocolate squares in a glass bowl and place it on top of the saucepan. Do not allow the bowl to touch the water. Melt the chocolate, stirring occasionally.

2. Cut parchment paper to line a baking sheet. Place chocolate-covered pretzels flat on the parchment with a bit of space between each.

3. Dip a spoon into the melted white chocolate and wave it, at an angle, above the pretzels. Allow the white chocolate to stream off the spoon and create lines on the pretzels. Place the baking sheet of decorated pretzels in the refrigerator until the chocolate is hard, about 30 minutes.

Nonpareils

4. Place nonpareil candies in a wide-mouthed bowl. Line a baking sheet with parchment paper and place it beside the candy bowl.

5. Hold a freshly dipped chocolate-covered pretzel over the candy bowl. Quickly sprinkle candies over the pretzel until it is completely covered. Excess candies will fall back into the bowl and may be reused for the next pretzel.

6. Place the completed pretzel on a baking sheet. Repeat this process with your remaining pretzels. Place the baking sheet in the refrigerator for 30 minutes, or until chocolate is hard.

Nuts

7. Place nuts in a food processor and pulse until crushed. Pour the nuts into a wide-mouthed bowl.

8. Hold a chocolate-dipped pretzel over the bowl. Quickly cover the pretzel in nuts before the chocolate hardens. Allow excess nuts to fall back into the bowl.

9. Place the pretzel on a parchment-lined baking sheet. Continue covering the pretzels with nuts. Once all your pretzels are decorated, place the baking sheet in the refrigerator for 30 minutes.

Tags: baking sheet, white chocolate, back into, back into bowl, baking sheet refrigerator, bowl Hold

Freeze Sliced Cheese

Preserve your favorite cheeses to enjoy them later.

Handling cheese properly ensures that it remains high in quality. When you have too much cheese or you cannot consume it all, preserve the cheese slices in the freezer. Freeze hard and semi-hard cheeses to prolong the shelf life. Freezing cheese does not affect the flavor, but the texture may become crumbly once thawed. Cheeses that freeze well include, but are not limited to, brick, cheddar, mozzarella, Parmesan, Swiss and Edam.

Instructions

1. Wrap cheese slices in moisture-proof wrapping, such aluminum foil, freezer paper or plastic wrap. Place the wrapped cheese inside a freezer bag or container. If the sliced cheese already contains a moisture-proof wrapping, leave it on the cheese.

2. Place the cheese slices in the freezer at 0 degrees Fahrenheit. Freeze the cheese for up to six months.

3. Thaw the cheese in the refrigerator so it does not lose moisture. Use the cheese after it thaws for best results.

Tags: cheese slices, cheese slices freezer, moisture-proof wrapping, slices freezer

What Foods Eat That Are Easy For The Body To Digest

Some foods are easier on the stomach than others.

If you experience digestive upset after consuming certain foods or beverages, it may be time for a diet overhaul. Symptoms of gastrointestinal discomfort may include nausea, gas, bloating, heartburn or cramping. These symptoms may be the signs of a more serious condition such as irritable bowel syndrome, lactose intolerance, or simply a sensitive stomach. Consider transitioning to more easily digested foods to alleviate symptoms.

Lactose-Free Dairy

Many common dairy products like milk, yogurt, cheese and ice cream contain lactose, a form of sugar that is difficult for some people to digest. For those who may be sensitive to lactose, the 2010 Dietary Guidelines for Americans recommends reduced-lactose and lactose-free products. Even if you aren't lactose-intolerant, consuming lactose-free dairy products can be easier on the digestive system. Look for products made with soymilk, rice milk or almond milk. Yogurts containing acidophilus may provide beneficial bacteria to help the body break down lactose more efficiently.

Fruits and Vegetables

Consuming a diet rich in fruits and vegetables can be hard on a sensitive digestive system, as most fruits and vegetables contain high amounts of fiber, which the body does not digest. "When fiber gets low in the tract, bacteria feast on it, producing gas and sometimes cramping," says Bob Seebohar, Ph.D., director of sports nutrition at the University of Florida. To avoid the digestive upset without missing the beneficial nutrients, choose fruits and vegetables that provide less fiber, such as tomatoes, cantaloupes, and grapes.

Lowfat Protein

Protein-rich foods naturally low in fat are easier for the body to digest than high-fat protein sources, according to the Seattle Cancer Care Alliance, developers of the Gastrointestinal Diet. For low fat protein, choose lean cuts of beef and pork, white meat chicken and turkey, and tuna canned in water instead of oil. Try to avoid heavily processed or fatty meats such as bacon, hot dogs and corned beef.

Low-Fiber Carbohydrates

Processed, simple carbohydrates such as white bread, bagels and crackers are lower in fiber than their whole-grain counterparts, making them ideal for easy digestion. Choose options that contain less than two grams of fiber per serving.

Drinks

Consuming acidic beverages such as orange juice or tomato juice may cause digestive upset and heartburn, and therefore should be avoided if you have a sensitive stomach. Keep citrus juices and sodas to a minimum. Choose water, tea, or cranberry juice as often as possible.

Tags: digestive upset, fruits vegetables, dairy products, digestive system, sensitive stomach

Mojo Duck Tips

Roasted duck can be eaten with a variety of sauces.

Originally from the Canary Islands but eaten throughout the Caribbean with slight variations and, more recently, popularized in world fusion cuisine, mojo sauce is a zesty blend of garlic, olive oil and several other seasonings. The Cuban variation, perhaps the most recognized among food enthusiasts, also contains citrus juice for a more delicate and interesting flavor. Although originally intended for typical island foods such as pork and plantains, mojo can be combined with nearly any meat or vegetable for an extra bit of flavor. Even in unusual combinations like duck, mojo can be a surprising addition to any dish, especially if you follow a few simple tips to harmonize the flavors.

Calibrating your Mojo

Although many recipes call for all the ingredients in mojo to be mixed at once in the same pan, the subtle taste of duck may require that you pay a little more attention to the individual flavors in mojo.

Try stir frying the finely minced onions separately before adding them to the mixture in order to soften the flavor. Add in garlic at the very end, making sure that you do not burn the garlic and cause it to turn bitter. Begin adding the citrus juices, olive oil and other ingredients and allow the mojo to cook together for a few minutes so that the flavors blend.

Marinating

If you have time, leave your duck to marinade in the mojo, potentially as it defrosts in the refrigerator overnight. Be sure not to use all of your mojo for the marinade, as you will also want some fresh mojo to serve over the duck once it is cooked. Remember that the acid in citrus juice will slightly cook meat, so do not leave the duck in mojo any more than overnight.

Roasting

Because of the high fat content in duck, the bird is usually roasted on a rack, allowing the fat to drip to the bottom rather than resting around the cooking bird. Be sure, however, that you do not allow that fat to go to waste. Using a turkey-baster, continuously coat the duck in the combination of fat and mojo marinade that will collect at the bottom.

Most importantly, do not over cook duck. The birds characteristic and delicious moisture depends on the right cooking time. The most accurate way to ensure the proper cooking time, of course, is with a thermometer. Remove the duck as soon as its internal temperature reaches 180 degrees Fahrenheit. As with all poultry, give the meat a few minutes to settle before cutting or serving the bird.

Right Before Serving

In order to fully take advantage of the fresh tastes in mojo like cilantro and lemon peel, make another batch of fresh mojo to combine with the one you made before. This time, however, substitute the duck fat you can collect from the bottom of your roasting pan for half of the olive oil. The two will combine well in this fresh batch of mojo and harmonize the flavors in the whole dish: the gamy taste of duck and the fresh taste of cilantro and citrus.

Tags: citrus juice, cooking time, duck mojo, fresh mojo, harmonize flavors, mojo marinade, taste duck

Make Vegetarian Black Refried Beans

Do you love good refried beans? Then toss away that empty can and create your own. These rich delicious beans are good for at least a week in the refrigerator and can enhance all kinds of dishes. Read on to learn make vegetarian black refried beans.

Instructions

1. Soak beans in water for two hours or more. Make sure water more than covers the black beans, which will swell.

2. Using a sieve or colander, rinse beans under cold water and place them in pot or Dutch oven. Add bay leaves and garlic. Cover with several cups of water and cook on medium heat, partially covered, for one hour or until tender.

3. Remove beans from pot. Then pick out the bay leaves and garlic. Heat 1 tbsp. peanut oil in the now empty pot. Add beans, 1 tsp. chili powder, 2 tsp. oregano, bouillion cube and diced tomatoes (if desired).

4. Simmer mixture on medium low heat covered for one hour, mashing with a potato masher or whatever mashing instrument is available every 10 to 15 minutes. Salt to taste and serve.

5. Enjoy alongside any fish, rice or breakfast dish or as a filling in tortillas, tacos and quesadillas--even as a warm or cold dip (mixed with sour cream). This is delicious with grated cheese on top, sour cream, salsa and avocado slices--you name it.

Tags: covered hour, leaves garlic, medium heat, sour cream

Soaking Shrimp Or Scallops In Lime Juice

Shrimp are a healthy and versatile shellfish.

Shrimp and scallops are among the most frequently consumed shellfish in the United States because of their versatility, ease of preparation, and rich yet delicate flavor. In addition, since shellfish are at the lower end of the food chain, they contain lower levels of Mercury and other contaminants than salmon, tuna, or swordfish. Citrus fruit juices, including lime, are a natural complement to shellfish. They add a zest and brightness of flavor.

Ceviche

This Latin American cooking method relies on acidic liquids to "cook" the fish. Invented by Peruvian sailors who had no fire to prepare their food with while at sea, the ceviche method uses citrus juices -- lime traditionally -- to break down the proteins in the fish. Shellfish such as shrimp and scallops are ideal for preparing by this method, since they're firm enough to absorb the citrus, and not too oily.

Marinade

Shellfish including shrimp and scallops respond well to soaking in a lime marinade prior to grilling. Flavors that are complementary to lime juice include cilantro and chili peppers -- the cool flavor of the cilantro balancing out the heat of the chili. Recipes that require soaking in lime juice as a marinade usually require that the fish is soaked for at least two hours. Lime is frequently used as a marinated for dishes that have a Latin American origin.

Pickled Shrimp

Because of their high acid content, citrus juices work just as well as vinegar as a pickling agent. Pickled shrimp is a southern dish, considered a prime example of "low country" cuisine - dishes that make good use of the Southern U.S. swamplands' supply of shellfish and rice. Shrimp should chill in the pickling juices for at least 24 hours.

Lime-infused Sauces and Butters

Lime isn't just used as a method of cooking or pickling fish, it's also a flavor enhancer. Fish and citrus naturally go together -- think of the lemon wedge served next to fried fish or the twist of lemon sprayed atop a boiled lobster. A Thai-inspired spin on shellfish and lemon incorporates a sauce made of lime and ginger. A basic lime butter sauce for shrimp or scallops can be made using lime, melted butter, cilantro, and salt and pepper.

Tags: shrimp scallops, citrus juices, dishes that, Latin American, least hours, lime juice, soaking lime

Uses Of Hard Cheddar Cheese

Grated cheddar is a very useful cheese to keep in the refrigerator.

Cheddar cheese is aged from three months to five years and assumes a sharper flavor and harder texture as it ages. Between 18 months and three years of aging, the cheddar is hard but appropriate for most purposes. A double handle curved cheese knife is the most useful utensil to cut hard cheese although cheese-cubing and slicing utensils are available in kitchen supply stores. Different degrees of hardness and flavor are used for different purposes.

Slicing Cheddar Cheese

Aged hard sharp cheddar cheese is sliced -- carefully and possibly with some breakage -- and is delicious on hot or chilled roast beef sandwiches. Sliced hard cheddar is particularly suited for cheeseburgers cooked on the open grill. The sharp flavor of the cheese blends well with the robust flavor of the beef. Hard sharp cheddar makes grilled cheese sandwiches a richer, more flavorful dining experience. Slice the cheese as thinly as possible -- adding several layers if necessary -- and grill the sandwich over low heat so the cheese will melt properly. Another option is to thinly slice cheddar over two pieces of bread, slide them under the broiler to melt, put the two pieces of bread together and enjoy.

Cubing Cheddar Cheese

Hard cheddar cheese is very popular as an appetizer. The sharp flavor clears the taste buds and allows the flavor of other foods or beverages to reach their potential. Exercise care in cubing the cheddar; it may be prone to crumbling. If crumbling occurs, simply incorporate the chunks of cheese into the display for that natural look.

Grating Hard Cheddar

A tremendous variety of recipes exist that call for hard cheddar cheese. Grate the cheese at home or buy it grated for the sake of convenience. Use hard cheddar to add flavor to macaroni and cheese or any casserole. Grated hard cheddar is a staple for enchiladas, quesadillas, nachos and many other Mexican dishes. Perk up the flavor of mashed potatoes or sprinkle it over the top of a hot bowl of chili con carne. Hard cheddar is also delicious on pizzas made with several types of milder cheeses.

Sauces Made With Cheddar

There are at least two methods to make hard cheddar sauces to pour over nachos and broccoli or use as a fiery jalapeno dip. One method is to use a double broiler to heat the grated cheddar with a small amount of milk to melt it and then add the desired ingredients. Another method to make a basic hard cheddar sauce is to make a roux of flour and butter on top of the stove over medium heat, add the grated cheddar -- stirring constantly -- and as it thickens add whole milk to reach the desired consistency. Either method works well although a double broiler requires little attention while the stove top method requires constant supervision. Keep the sauce hot enough in a crock pot or chafing dish so it doesn't cool down enough to harden.

Tags: cheddar cheese, Cheddar Cheese, double broiler, grated cheddar, hard cheddar, heat grated

Ant Classroom Activities For Preschoolers

Allow children to explore ants in a variety of ways.

For many children, preschool is the first experience with formal education. During this time, children are not only introduced to the basic foundations of education, they are also presented with opportunities to explore the world around them. If you're a preschool teacher teaching your students about insects, and ants are a focus of the unit, incorporate a variety of engaging ant activities into instruction.

"A" is for "Ant"

Use ants as a way to teach the sound the letter "A" makes. On pieces of paper, print uppercase and lowercase block letter "A" and write "A is for Ant" at the top of the page (highlight the letter "A" in ant). Review the sound the letter "A" makes, say the word "ant" and ask students if they can hear what letter it begins with. Provide children with ant stamps or stickers and instruct them to cover the uppercase and lowercase letter "A" with ants.

The Ants Go Marching

This ant activity incorporates music, literacy and math. Assemble the children on the rug or where ever your reading area is and present the book, "The Ants Go Marching" by Ann Owen, which includes the song by the same name. Instead of reading the book aloud to your students, sing it aloud and invite children to sing along. Children will not only have fun singing the catchy tune and looking at the illustrations, they'll also be practicing counting.

Crafting Ants

Transform empty egg cartons into ants with this craft-making activity. Cut out three sections of egg cartons for each child. Provide children with brown paint and instruct them to paint the outside of their egg cartons. Once the paint dries, punch holes on either side of each cup of the cartons and insert a pipe cleaner into each of the holes. Have children glue two googly eyes to the front of the cartons and use the completed ant crafts as decorations in your classroom.

Ant Math

Incorporate a one-to-one correspondence math activity in your ant unit. On pieces of paper, draw pictures that represent individual ant hills. On each ant hill, write a number and draw an amount of dots that represents the number written on the hill. For example, a hill that has the number two written on it would also have two dots drawn on it. Provide children with a pile of raisins (ants) and have them place the correct number of ants on each hill.

Ants on a Log

Yes, ants can even be incorporated into a healthy snack for your preschool students. Provide each child with a piece of celery. Instruct them to spread cream cheese in the center of the celery and then place raisins on top of the cream cheese. The celery represents the log, and the raisins represent the ants.

Tags: children with, Provide children, Provide children with, Ants Marching, cream cheese, each child, each hill

What Is A Pate De Foie Gras

Pate de foie gras is a French delicacy, a type of meat paste made from the livers of geese or ducks. The name "foie gras" literally means "fat liver", and several regions of France, in particular Gascony and the Dordogne, are famous for this gourmet treat. It is becoming harder to find foie gras produced by traditional methods, now considered controversial, but many French farmers still make their living from foie gras production, and export it all over the world.

Duck vs. Goose Liver

Traditionally, foie gras is made from goose liver, which has a high fat content. The livers must be cooked slowly over a low heat to prevent all the fat from running out and melting, and the resultant pate -- foie gras d'oie -- has a very soft, smooth texture. The breed of goose used for foie gras production is a Toulouse goose, a large bird with white feathers. More recently foie gras has also been made from duck liver -- foie gras de canard -- which is more robust and stands up better to being cooked. It has a firmer texture, a stronger taste and is cheaper to produce and therefore buy than goose liver. Duck foie gras is produced from Mouland ducks, a hybrid cross of Pekin and Muscovy ducks.

Cooking

For a traditional pate de foie gras, marinade the liver overnight with brandy and seasoning. Line an ovenproof terrine dish with pork fat to keep the dish moist, and pack the marinated liver into the dish. Some chefs add truffles to the recipe at this stage. Truffles are wild mushrooms with a strong distinctive taste, and command a high retail price due to their rarity. Place the terrine in a dish of water and allow it to cook slowly in the oven until the liver starts to render down its fat. Allow the terrine to cool, and turn the pate out and refrigerate it before serving. Foie gras is normally served with a sweet white wine such as Monbazilliac or Sauternes.

Ingredients

In its purest form, foie gras can be simply seared in a pan and eaten plain. This is the most traditional method of serving, and is often seen on French menus as "foie gras mi-cuite", or seared livers that are still pink in the middle. These are served with plain toast and green salad to counteract the richness of the meat. Pate de foie gras refers to a meat paste made from the livers and other ingredients. Commercially produced pates are often bulked out with pork or other ingredients and contain little foie gras.

The Foie Gras Controversy

The production of foie gras is considered to be controversial as the birds are artificially fattened to engorge and enrich the liver. Traditional small producers would hold the bird on their lap and pour food -- normally boiled corn -- down the bird's gullet twice a day using a special funnel. This process is called "gavage." This method has largely died out, as it is considered to be inhumane for the birds, whose livers would often rupture under the pressure. Modern small farmers leave the birds free-range, but allow to them to eat as much as they want. The birds are still fattened, but at a more natural and safe pace. However, some large commercial producers still use force-feeding methods.

Tags: foie gras, made from, foie gras, considered controversial, foie gras produced, foie gras production

Make Homemade Fries Without Frying

Homemade, baked french fries save you money and calories.

As much as you love french fries, you know that those deep-fried slices of potato are hazardous to your health and your waistline. Happily, you don't have to completely banish french fries from your life. On a balanced diet, you can enjoy french fries every once in a while, but you should make them yourself and they should be baked, not fried. Cooking them yourself from scratch allows you to be in control of what goes into your food, and baking them avoids all the excess oil that the fries would absorb if you had fried them.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Scrub the potatoes thoroughly under running water with a vegetable scrubber. Peel the potatoes if you would like, but this is optional.

3. Lay the potato on a cutting board and slice into even, thick or thin slices, depending on what type of fries you want.

4. Spray cooking spray onto a clean baking sheet

5. Spread the potato slices in a single layer onto the baking sheet.

6. Spray the potato slices lightly with cooking spray. Sprinkle the potatoes with salt, to your taste.

7. Bake the fries in the oven for about 20 minutes, then flip and bake for another 20 minutes, until they are golden brown or crisp enough for your liking. Eat hot.

Tags: french fries, baking sheet, cooking spray, potato slices, them yourself

Allspice Ingredients

Allspice comes from the whole or ground berries of the allspice plant.

Contrary to popular belief, allspice is not a spice mixture, like curry or chili powder. It is a spice made by grinding dried allspice berries. A common ingredient in baked goods, as well as savory dishes, allspice has a variety of uses. If you don't have allspice on hand, you can create a reasonable substitute with other, more common spices.

Use by Location

Allspice features heavily in Caribbean island cuisine, notably Jamaica, where other parts of the plant are also used in cooking. It is a key ingredient in Jamaican jerk-style dishes. It was exported to Europe by the Spanish and became a common ingredient in preserved foods there, especially sausages and pickled foods. In Middle Eastern cuisine, allspice is used primarily in savory dishes. In America, it is most often found in pies and other desserts.

Interesting Facts

Because its flavor and aroma resemble a mixture of other common spices, namely cinnamon, nutmeg, cloves, ginger and pepper, it became known as allspice. In fact, the plant got its name, Pimenta dioica, from the Spanish settlers who mistook the berries for peppercorns. It is the only spice that grows exclusively in the western hemisphere, with plantations in southern Mexico, Central America and Jamaica and wild and domesticated versions in Hawaii and Tonga.

Whole or Ground?

Allspice is available in whole or ground form. The best option for your kitchen depends on your preference. Whole berries have a longer shelf-life than pre-ground allspice. If convenience is more important, ground allspice is the better choice. Freshly ground allspice berries, however, have a stronger flavor and aroma. Five whole allspice berries will produce roughly the equivalent of 1 tsp. of pre-ground spice. Some recipes call for whole berries specifically. If the berries are intended to be used whole, using ground is not recommended.

Allspice Substitutes

There are many ways to recreate the flavor of allspice. The simplest is to mix equal parts ground cinnamon, ground nutmeg and ground clove, then use the same amount of this mixture as you would real allspice. For example, if a recipe calls for 1 tsp. of allspice, you can use 1 tsp. of this mixture instead. You can store your substitute allspice in an airtight container and leave it in your pantry as long as you would keep the component spices.

Tags: allspice berries, common ingredient, common spices, flavor aroma, savory dishes, this mixture, whole ground

Types Of Sweet Red Wines

Types of Sweet Red Wines

Red wine has numerous health benefits and is quite versatile; it goes well with many foods ranging from chocolate to steak. While many red wines are dry, there are a number of types of sweet red wines.

White Zinfandel

Though the name says white and the color is pink, White Zinfandel is a red wine. Its color is lighter and its taste is sweeter because the fruit used to make it sits on the red grape skins for less time than true red colored wines.

Port

Port is an especially sweet dessert wine. It is a bit richer and thicker than most wines and tastes great with chocolate.

Merlot

The Merlot grape makes a wine that is gentle and is generally plum-flavored. It is often used as a wine for blending, but also is a type of sweet red wine that goes well with meat.

Chianti

Chianti is an Italian wine that is made from multiple grapes. It is sweet and fruity and is often served with Italian dishes like pasta and pizza.

Shiraz

Though the Syrah grape used for Shiraz originated in France, it is Australia that began to make Shiraz wine. This sweet red wine is popular with spicy dishes.

Tags: wine that, goes well, goes well with, sweet wine, Types Sweet, well with

Save Fresh Pumpkin Seeds

Save fresh pumpkin seeds to plant them in your garden the following year.

Pumpkins belong to the squash family. Growing your own pumpkins at home requires seeds from pumpkins that have not been cross-pollinated. When you select a pumpkin to save the seeds from, check to ensure that it was not grown with other crops like squash or zucchini nearby. Once you remove the seeds from the pumpkins, they need to be stored and dried properly before planting.

Instructions

1. Select a ripe and healthy pumpkin. Cut the pumpkin in half with a sharp knife or remove the top.

2. Remove the seeds from inside the pumpkin with a large metal spoon. This will help to break the fibers that hold the seeds.

3. Place the pulp with the seeds into a bowl. Remove the seeds from the pulp mixture and place them in a colander.

4. Rinse the seeds off with cool water. Remove as much of the pulp as possible from the seeds.

5. Cover a baking sheet with paper towels. Place the pumpkin seeds on the paper towels in a single layer.

6. Select a dark and cool room in your home to dry the pumpkin seeds. Place the baking sheet in this location and leave the seeds there undisturbed for one month.

7. Examine the seeds after they dry for a month. Throw away seeds that contain mold or mildew.

8. Store the pumpkin seeds in a sealed envelope. Place the envelope in a cool and dark location until you are ready to plant the seeds.

Tags: seeds from, pumpkin seeds, baking sheet, from pumpkins, paper towels, Remove seeds

Successfully Make Freezer Jam

Savor the taste of summer with freezer jam.

One of the pleasures of summer is the bounty of fresh fruit and berries. Freezer jam is a delicious and simple way to savor the taste of summer without all the heat and work involved in traditional canning. The varieties are endless, but the process is easy, requiring only a few ingredients and little time. Since the fruit is never cooked, it retains its flavor, tasting remarkably like fresh fruit, a perfect complement to a hot biscuit or a piece of homemade bread.

Instructions

Making the Jam

1. Mash the berries. A potato masher works well and leaves some of the fruit in pieces. If you prefer a smoother texture, you can pulse the berries in a food processor. Be sure to use the best fruit available. If it is too ripe, or not fully ripe, it will affect the quality and flavor of the jam. Place the mashed fruit in a large glass mixing bowl.

2. Add the sugar to the fruit mixture. Let it stand for 20 minutes, allowing the sugar to dissolve. Always use the correct amount of sugar to ensure that the jam will set properly. The sugar is also important for inhibiting the growth of bacteria.

3. Pour 1 cup of water into a saucepan. Empty a package of powdered pectin into the water and stir with a spoon, dissolving the pectin. Place the pan over a high flame and and bring the mixture to a boil. Let it boil for exactly 1 minute. The pectin is what makes the jam jell or set.

4. Pour the pectin mixture into the fruit mixture. Let it sit for 3 minutes.

5. Ladle the jam into clean plastic containers with tight lids. Leave a 1/2 inch of space at the top to allow for expansion during freezing. Wipe away any drips on the outside of the containers and leave them on the counter to cool.

6. Place the cooled jam in the freezer.

Tags: fresh fruit, fruit mixture, taste summer

Airpopped Popcorn Vs Oilpopped Kernels

Hot popcorn!

Popcorn is a beloved snack, associated with fun times and good movies. It can be popped in oil, or it can be air-popped. The difference between the two comes down to personal preference, whether that is based on calories or flavor. Each one has its pros and cons.

How Do Those Kernels Pop?

A kernel of pop corn does not take into consideration whether it is in an air popper or an oil popper. What makes it pop is the same in both. Each kernel has a tiny bit of water locked inside it. When the kernel is heated to the point that the bit of water reaches 212 degrees, the starch in the corn expands and becomes a gooey substance. The pressure of the expanding goo presses against the hull until the force is so great it explodes the hull, expanding the starch and releasing the steam from that bit of water. What results is an individual piece of popcorn.

Oil Popped

When oil is used to heat the corn, it is because the heat in a pan will burn the corn as it pops. The oil coats each kernel that pops and, along with shaking the pan, keeps the kernel from sticking and burning. Whether the oil is butter, olive oil or vegetable oil, it flavors the corn and provides a surface for salt, garlic or any other flavoring to adhere to, creating even more flavor. A cup of oil-popped popcorn contains 55 calories.

Air Popped

Air poppers became fashionable in the mid-1970s. Kernels are placed in a hopper that is superheated by hot air blowing across the kernels. As each kernel is popped, it is ejected from the hopper, moving other kernels to the metal surface and preventing any burning to the completed popcorn. The result tends to be a fluffier kernel. It is also quite dry, so salt or other seasoning do not stick well to it. For such seasonings to stick, butter or another oil must be poured over it. To many, this defeats the purpose of air-popped corn, which contains about 33 calories per popped cup.

Considerations

There are times when one method of popping may be more appropriate than the other. Air-popped popcorn is perfect for stringing and using on a Christmas tree. The lack of oil makes it lighter, brighter and less messy. Air-popped popcorn also is good for making popcorn balls, as all the flavor characteristics can be determined by the coating applied afterward and will not be influenced by the type of oil chosen to cook it in. On the other hand, when prepared for a party snack or movie, oil-popped popcorn will be easier to season without adding additional butter. If butter will be added despite the preparation method, air-popped will spare some of the calories.

Enjoy!

Popcorn has been around for centuries, with tales of enjoyment going back to 16th-century Aztec culture. Peruvians toasted corn in the 17th century, which would be more on the lines of air-popped corn. It was used in both of these civilizations for ceremonial dress as well.

Tags: air-popped corn, Air-popped popcorn, each kernel, oil-popped popcorn, that water

African Rice Dishes

Rice dishes appear in all parts of Africa.

African cuisine varies widely across the continent. Just as regional dishes exist in the United States, Africa has many areas with national foods that differ from each other from the spicy chilies of East Africa to the Mediterranean flair of North Africa's dishes to the European and Asian influenced South and West African nations.

Senegalese Fish and Rice Stew (Thiebou-dienn-sous-verre)

Closely resembling jollof rice of Nigeria, the rice in Senegalese Fish and Rice Stew, or thiebou-dienn-sous-verre, is cooked separately from the fish and vegetables. Similar to many other East African foods, the stew is cooked with fire-hot chili peppers. Senegalese eat this by scooping up the food directly with their right hand.

Jollof Rice

The basic ingredients of jollof rice include tomatoes, onions, red peppers, tomato sauce, meat and various spices. They are combined together to make a filling dish common in Nigeria. Many variations of this dish exist around the African continent with variations in the type of meat, vegetables or spices used. Chicken is usually used in jollof rice, but beef, goat, pork or seafood might be substituted depending on what meat is available to the cook.

Pilau

According to Mary Otieno of Bemidji State University, the eastern coast of Africa shares many common dishes with its neighbor to the east, Asia. For pilau, rice and meat are cooked together with a mixture of pilau spices including cinnamon, cardamon, cloves and saffron. The cook browns cubes of meat, such as beef, chicken, fish, mutton or shrimp in a skillet with chopped onions. The hot rice and meat dish can be served with a salad of chopped onions, tomatoes and vinegar known as kachumbari.

Tags: chopped onions, Fish Rice, Fish Rice Stew, jollof rice, rice meat, Rice Stew

Citrus Fruits In The Caribbean

The sunny Caribbean abounds with citrus fruit.

The Caribbean is world famous for its delicious array of citrus fruits. Many of the citrus fruits produced in the Caribbean--lemons, limes, oranges and grapefruit--are also well known elsewhere. This part of the world also offers some less well known, but no less delicious, citrus treats.

Ugly Fruit

As the name makes clear, this fruit is ugly. On the outside, ugly fruit resembles a squashed, ailing grapefruit and is often a sickly green-yellow. But open it up, and the delicious orange flesh inside more than makes up for the first impression. The ugly fruit is actually a Jamaican tangelo (a cross between a grapefruit, orange and tangerine). AmateurGourmet.com describes the taste as "orange with a hint of grapefruit." Ugly fruit can be eaten like grapefruit, juiced and used in beverages or added to desserts.

Bitter Orange

The bitter orange (also known as the sour orange) is grown in many Caribbean nations, most notably Jamaica and Curacao. It resembles its cousin the sweet orange, but is too bitter to be eaten fresh. According to CitrusPages.com, its rind, oils and flowers are used to make marmalade, tea, soap, perfume and citrus liqueurs.

Ortanique

The ortanique is a cross between an orange and a tangerine, and the word simply blends these two names with "unique." It is grown in Jamaica, and according to PracticallyEdible.com, its rind is a "dark reddy-orange color" and its flesh is "very juicy, very aromatic and especially sweet."

Tags: citrus fruits, cross between, orange tangerine, well known

African American Foods

African and American cuisine meet in soul food.

"Soul food" is a category of food specific to African-Americans. Africans transported from their homeland to the colonial South brought some of their native foods with them, according to Sally Bernstein. African slaves who cooked for their masters learned combine their native foods with traditional Southern cuisine to create a whole new variety of food. Today, creating African-American cuisine is considered an art and new twists on traditional soul food recipes appear every day. Traditionally, soul food meals are hearty, rich in flavor and relatively easy to make.

Barbecue

According to Sally Bernstein, the word "barbecue" is derived from the West Indies word "barbacoa," which refers to a certain way of roasting meat. It is likely that African slaves transported from the West Indies to the South learned this word from West Indians and translated it into their own style of cuisine. In the South, African slaves began roasting their meats on a spit and painting sauces and flavorings directly onto the meat instead of serving the sauce on the side as was traditional among white Americans at the time. Africans brought the custom of basting the meat while it cooks with them from Africa. Though the barbecue usually means some kind of pork in modern African-American cuisine, when it was first invented, it referred to any kind of meat cooked over a fire and basted with sauce.

Yams

Yams, or sweet potatoes, are not native to North America. According to Sally Bernstein, Africans introduced these brightly colored, sweet roots to the Americas. They are very popular in Caribbean cuisine and play a large part in African-American food today. From the yam came dishes like candied yams, a warm dish with butter and caramelized brown sugar served over the sautéed roots. Sweet potato pie is a popular dessert in the world of soul food; in this dish, sweet potatoes are mashed until smooth and mixed with brown sugar and other ingredients before being baked in a pie crust. The resulting dish is similar in color and flavor to pumpkin pie.

According to AfricanFoods.com.uk, the introduction of the yam in to American diets may have some health benefits, including protection against developing diabetes and helping to lower insulin resistance.

Collard Greens

While collard greens themselves were not introduced into American diets by Africans, they appear in a lot of African-American dishes in modern America. Soul food instructs chefs to prepare these dark, leafy vegetables with traditional African methods. According to Sally Bernstein, frying leafy vegetables in oil and spices to create hot veggie dishes is an African tradition, not European. Europeans typically ate plant leaves raw in salads or by themselves until Africans incorporated things like collard greens into the American diet.

According to AfricanFoods.com.uk, collard greens contain a lot of magnesium and other vitamins the human body needs to stay healthy.

Tags: Sally Bernstein, soul food, African slaves, from West, According AfricanFoods

Make Dry Rub For Chicken

Dried spices are more effective in rubs than fresh.

Few culinary preparations allow for as much control over the taste of a food as dry rubs. Chicken has a relatively neutral flavor and natural tenderness that lends itself well to dried-spice rubs, and, with well over 100 spices identified, the myriad combinations are seemingly endless. Spice rubs do more than add flavor, though. If you incorporate salt in a spice rub, the sodium shuttles moisture into the cells of the muscle fibers, taking the flavor of the rub with it and increasing their size, which contributes to a juicier final product.

Instructions

Application

1. Remove the chicken from the refrigerator and allow it to stand at room temperature for 10 minutes. Mix the dried spices together in a mixing bowl with a whisk until blended.

2. Cut several slices through the skin of the chicken. Cover all sides of the chicken or pieces of chicken with the spice mixture. Gently rub the spice mixture in the chicken; it should adhere without much pressure.

3. Wrap the chicken or chicken pieces in cling film and place in a shallow dish. Place the chicken in the refrigerator.

4. Marinate the chicken in the spice rub for two hours for mild flavor enhancement. Marinate the chicken for 12 hours to increase intracellular moisture, or juiciness. Marinate the chicken for 24 hours to significantly enhance the flavor and maximize the rub for the juiciest final product.

5. Remove the chicken 30 minutes before preparing it and allow it to reach room temperature.

Basic Combinations

6. Mix together equal parts smoked paprika, chili powder, freshly ground black pepper, garlic powder, onion powder, dry mustard, oregano and thyme for a basic piquant spice rub for poultry. Add 1 tsp. of kosher salt per cup of dried spices.

7. Combine equal parts thyme, rosemary, paprika, oregano, tarragon, rubbed sage, garlic powder, marjoram, savory, cilantro, chervil, chives and parsley to create a mild chicken rub. Use 1 tsp. of kosher salt and 1/2 tsp. of freshly ground black pepper per cup of dried spices.

8. Mix together equal parts garlic powder, oregano, thyme, chili powder, paprika, cilantro, savory, marjoram, rubbed sage, allspice and mace for a mildly piquant, slightly sweet spice rub. Add 1 tsp. of kosher salt, 1/2 tsp. of freshly ground black pepper and 2 tsp. of turbinado sugar per cup of dried spices.

9. Combine equal parts coriander, cumin and turmeric for a curry base. Regional variations might include coriander, fenugreek, paprika, garlic powder, chili powder, cardamom, curry leaves, tamarind, cinnamon, cloves and mace. Use 1 tsp. of kosher salt per cup of curry spice.

Tags: dried spices, equal parts, garlic powder, kosher salt, black pepper, chili powder

Make Fondue Frosting For Dummies

Fondue frosting is great for groups with a sweet tooth.

Fondue dates back to 18th century Switzerland when stale cheese was heated and spread over hard bread to mask the unappetizing taste of both foods. Since then, fondue has become a treat to be savored in communal fashion around the fondue pot. For those with a sweet tooth, fondue frosting is a great alternative to traditional fondue, and is just as simple to make, even for those who consider themselves beginners in the kitchen.

Instructions

1. Mix 1/3 cup of orange juice with two tablespoons of light corn syrup.

2. Whisk three cups of powdered sugar into the liquid mixture. Gradually whisk until the mixture has a smooth, thick consistency without any lumps.

3. Add more powdered sugar or orange juice to alter the consistency of the fondue frosting as desired.

4. Add one drop of yellow food coloring to the fondue frosting. This will give the fondue a yellow color that resembles a traditional cheese fondue.

5. Pour the frosting into a fondue pot. It does not need to be heated as the fondue is already at the appropriate consistency.

Tags: frosting great, orange juice, powdered sugar, sweet tooth, with sweet

Use A Wine Chiller

A fully stocked electric wine chiller.

Wine chillers come in three basic styles with the promise of cooling a bottle rapidly to a temperature for optimal enjoyment. The simplest chillers are little more than a bottle-shaped vinyl sleeve with freezer gel inside. The bag goes in the freezer overnight, the bottle goes inside the bag, and the wine cools down and stays cool for up to three hours on a picnic. Single-bottle chillers use electricity to charge condenser coils (similar to the operation of a refrigerator), and chill one bottle of wine at a time, then keep it at a desired temperature. Larger, multi-bottle chillers resemble a miniature refrigerator. Some models hold up to two cases of wine (24 bottles). These units also run on electricity. Some use cold, circulating water under pressure to chill the bottles. All but the cheapest chillers come with settings so you can cool a specific varietal to the precise recommended temperature for maximum enjoyment.

Instructions

1. Place a bottle of wine in a reusable chiller bag that has been frozen overnight. The gel will cool the wine and keep it cold for up to 3 hours. Temperature will vary as the bag warms up, but the wine should hold for several hours at about 50 degrees F, which is a good temperature for enjoying many white wines.

2. Rack a bottle of wine in a single chiller and set the temperature (if the appliance comes with an adjustable setting). Most single-bottle chillers will cool a bottle of wine to the desired temperature in 10-15 minutes.

3. Store several bottles of wine in a multi-bottle chiller and adjust the temperature. High-end units come with compartments that can adjust to different temperature settings for different types of wine.

4. Know that as a general rule, white wines are most flavorful at a temparture of 48-50 degrees F for varietals such as Chardonnay, Riesling and Pinot Grigio, to 55 degrees for sparkling wine and chanpagne. Red wines present their best characteristics when slightly warmed above room temperature. Try 60-65 degrees F for light reds and blush wines, moving up to 68 degrees F for the heavier reds like Merlot and Pinot Noir.

Tags: bottle wine, chillers come, come with, desired temperature, white wines, will cool

Substitutes For Rice Wine Vinegar

Rice wine vinegar is available with red or white wine bases.

Rice wine vinegar is a tangy vinegar available in white and red forms. Rice wine vinegar is milder than balsamic or sherry vinegars. Often, this vinegar is used when tossing salads or vegetables or it can be used as the main ingredient in a salad dressing or sauce. When substituting other vinegars for rice wine vinegar, find one that matches the sweet and tangy flavors found in rice wine vinegars.

Apple Cider Vinegar

Apple cider vinegar has a sweet, tangy flavor. The sweet flavor pairs well as a salad dressing or as part of a marinade. However, apple cider vinegar is not as sweet as rice wine vinegar, which means you may want to mix honey or sugar into the vinegar. Consider combining apple cider vinegar with a red wine of your choice to make a substitute for rice wine vinegar that can be used for salad dressings.

Balsamic Vinegar

Balsamic vinegar is sweeter than rice wine vinegar. Substitute balsamic vinegar when marinating meat or vegetables. The fruity flavor of balsamic vinegar can also be used to make a syrup for poaching fruits. If the balsamic vinegar is too sweet, add white vinegar to cut the sweetness.

Sherry Vinegar

Sherry vinegar is a product of southern Spain and is made using sherry wine, giving it a sour, yet sweet, taste. Substitute sherry vinegar in sauces, marinades and salad dressings. It is best paired with beef or duck rather than chicken or lamb. Sherry vinegar can be a base for a sauce or added to one for a tarter taste.

White Wine Vinegar

White wine vinegar can be more tangy than rice wine vinegar. To lessen the intensity, mix one part water with three parts white vinegar before adding it to your recipe. Use white wine vinegar in recipes for soups, sauces or vinaigrettes. Additionally, white wine vinegar can be infused with herbs and fruits for homemade vinegars.

Tags: rice wine, wine vinegar, rice wine vinegar, cider vinegar, vinegar sweet

What Is Considered The Best Sweet Corn To Eat

SE sweet corn holds it's flavor well and has a natural corn taste.

There are three types of sweet corn: normal sugary, sugary enhanced and supersweet, also known as SH2. SE and SH2 are hybrids and have genes that have improved their sweetness and shelf life. All three types vary in sweetness, texture, toughness and size of their kernel. Also, they vary in difficulty to plant and grow. The SE is considered to be the best sweet corn to eat, according to research by the University of Illinois.

Sweetness

The SH2 type is the sweetest of the three types, followed by the SE type; the SU type has the least amount of sweetness because it has the original genes of sweet corn. SE and SH2 are hybrids and they have extra genes that enable it to be sweeter. SE and SH2 both hold their sweetness longer than SU and don't have to be eaten soon after picking. SH2 holds its sweetness the longest.

Texture

All three types vary in texture and creaminess. The SU and SE types both have the creamy texture that is usually found in corn. SU and SE types are considered to have the best texture for eating off the cob and canning. According to the University of Illinois and Harris Moran Seed Company, the SH2 types are significantly less creamy. This is especially noticed when canning or freezing SH2 sweet corn because the lack of creamy texture hinders its taste and quality. However, SH2 is still good when eaten off the cob.

Tenderness

SE corn is the most tender of the sweet corn types. SE types lose moisture at a slower pace than that of the SU and SH2 types. Also, SE sweet corn holds in tenderness longer than the other two types due to the modifying gene that is used in creating it. SU is slightly less tender than SE corn, but SH2 has the toughest kernel of the three and the skin on the kernel is tougher.

Taste

SU and SE types have the best corn flavor that is typically found in corn. While as mentioned earlier SH2 is the sweetest of the three, but it does not have they typical flavor or taste that is found in corn. SE holds its flavor significantly longer than the SU type. SE is the better choice if you are looking for a sweeter corn that holds its flavor well and still has the typical corn taste.

Tags: sweet corn, three types, corn holds, found corn, holds flavor

Make An Empanada

Empanadas are Spanish-style appetizers and can be made to fit a variety of tastes, including vegetarian, meat-lovers, dessert and more. These appetizers are easy to make and can be served at just about any function from a fiesta to a baby shower. Follow these steps to prepare a meat-lovers version of the empanada.

Instructions

Prepare the Dough and Filling

1. Combine the flour, baking powder and salt in a mixing bowl.

2. Add the shortening, olive oil and water to the flour mixture.

3. Mix all ingredients together until fully blended. If dough is extremely sticky, you may opt to add a bit more flour.

4. Set dough mixture aside while you prepare the empanada filling.

5. Brown hamburger and sausage until done. Then add the onions and bacon bits and saute the mixture on low heat until onions are brown and soft.

6. Stir in the Cajun seasoning, chili powder, parsley and tomato sauce. Allow mixture to simmer over low heat for five minutes.

7. Remove filling mixture from the heat and get ready to fill the empanada dough.

Make the Empanadas

8. Dust a small handful of flour on a clean, flat surface. Separate the dough and form small balls of dough, roughly the size of golf balls.

9. Flatten each ball of dough into a flat circle. Dough should be rolled out to approximately four inches in diameter. The dough should be able to hold a tablespoon of filling and fold in half.

10. Place flattened dough on a greased pan and preheat the oven to 350 degrees.

11. Use a tablespoon to place a mound of filling slightly to the right of the center of your dough circles. Be sure to leave a small margin of dough on the edges.

12. Sprinkle shredded cheese over the filling.

13. Fold each circle in half, pressing the edges together with a fork to seal the empanada.

14. Bake the pan of empanadas for approximately 20 minutes or until golden brown.

Tags:

Buy Spices For Making Dill Pickles

Buy Spices for Making Dill Pickles

Preparing homemade pickles was once a means to preserve fresh cucumbers throughout the year. Today, however, home cooks prefer the fresher taste of homemade pickles to those found on grocery-store shelves. The success of the dill pickle is largely due to the quality of all the ingredients used, including the spices. You can easily learn buy quality spices in order to prepare delicious dill pickles.

Instructions

1. Closely examine the recipe for the needed spices. Many dill pickle recipes are simple, requiring little else but vinegar, salt, garlic, pickling spice and dill. Bay leaves and other herbs or spices may be included to add more flavor.

2. Opt for a local or Internet spice shop that sells spices and dried herbs in bulk. For fresh herbs, choose a local farmer's market or other source of locally grown herbs. Only purchase the amount of spices and herbs that can be used immediately, since long-term storage of herbs and spices leads to a decrease in their flavor.

3. Purchase whole spices, as they maintain their freshness and flavor longer. Wait to grind the spices until right before using.

4. Use the herbs and spices as soon as possible. If storing, keep the spices in a cool, dry, dark place sealed in an air-tight, opaque jar. Fresh herbs should be stored in the refrigerator standing up in a shallow bowl of water with a plastic bag covering both.

Tags: herbs spices, dill pickle, homemade pickles, Making Dill, Making Dill Pickles, Spices Making

Make A Tasty Baked Pork Chop

Tasty baked pork chops have melt-in-your-mouth tenderness.

Butchers cut pork chops from the pork loin area of the pig. Each section of the pork loin has a different level of tenderness. The cuts include blade, rib, top loin, sirloin and pork loin chops. A tasty baked pork chop is tender and flavorful regardless of the cut. The best way to ensure a delicious dinner is by marinating the meat. Marinade contains an acidic ingredient to break down tough fibers, and spices to add flavor. Make this easy homemade marinade in less than five minutes, and pour it over your pork chops the night before you bake them.

Instructions

Marinate the Pork Chops

1. Wash pork chops and set in shallow glass dish. Glass does not react to acidic foods.

2. Peel and chop garlic cloves. Set aside.

3. Chop onion finely. Set aside.

4. Make sour orange juice. Mix orange juice, lemon juice and lime juice. Stir to combine.

5. Add garlic, onion, salt, pepper and oregano to sour orange juice. Stir until thoroughly mixed.

6. Add oil to juice mixture and stir. Oil will not thoroughly combine with the juice.

7. Pour marinade over pork chops and cover tightly. Refrigerate overnight.

Bake the Pork Chops

8. Preheat oven to 350 degrees Fahrenheit.

9. Transfer pork chops to baking pan or oven dish. Discard marinade.

10. Bake until fully cooked to an internal temperature of 160 degrees Fahrenheit. The time varies according to thickness of the chops and whether they are boned or boneless. Generally, thin cut pork chops with bone take 20 minutes. Thick boneless chops may take 45 minutes or longer. Regardless of the cut, turn pork chops halfway through the cooking time.

Tags: pork chops, orange juice, pork loin, baked pork, degrees Fahrenheit, juice Stir, pork chops

Deep Fryers

The food is oh so greasy, but it's oh so good. Food cooked in a deep fryer comes out hot and crispy on the outside yet warm and tender on the inside. Deep fryers produce good food fast.

Types

There are industrial deep fryers powered by gas and by electricity. Industrial deep fryers are normally freestanding units that are several feet tall, but there are also countertop industrial fryers. Household deep fryers are only electric and are countertop style.

Function

Deep fryers heat cooking oil to a very high temperature; when food is dipped into the oil, it comes out with the flavor retained beneath a crispy shell. Though high in cholesterol, deep-fried food is enjoyed by many because of how well the process preserves the flavor of foods.

Features

Deep fryers come with a number of features; they vary from product to product. One of the most common features is a timer. Timers help cooks fry the food for just the right amount of time. Other common features include advanced heating features and draining features.

Size

Industrial deep fryers stand about three feet tall; household fryers are only about a foot tall. Countertop industrial deep fryers are about the same height as the household variety but tend to be much wider and contain multiple frying areas.

Warning

Use caution when handling an active deep fryer: The oil reaches levels that can cause serious injury. Also use caution when eating food from a deep fryer: Too much deep-fried food could have adverse health effects.

Tags: deep fryer, caution when, common features, deep fryers, deep-fried food

Holiday Cupcake Decoration Ideas

Decorate cupcakes to fit any holiday.

Cupcakes are easy to serve and eat. They can be enhanced and made appropriate for seasonal parties and events with a few creative additions. Adults may need to supervise with the baking, but children can decorate cupcakes in themes to fit different holidays by themselves. Add edible elements and decorative garnishes to enliven your treats and party.

Creepy Halloween Cupcakes

Despite their macabre appearance, children will be eager to devour creepy Halloween cupcakes. A little green food coloring and ordinary candies turn regular cupcakes into spiders, witches and monsters. Use licorice whips for spindly spider legs and taffy for tentacles. Candy corn makes a witch's nose, and candy corn can also serve as spider fangs and vampire teeth. Create a conical witch's hat from a chocolate ice cream cone. Place it on top of a green witch cupcake.

Easter Egg Cupcakes

Easter is a holiday associated with both eggs and candy. Combine these two themes in one dessert by making Easter cupcakes with candy nests on top. A pastry bag fitted with a large star tip pipes a fluffy nest. Fill the nest with pastel, speckled chocolate eggs or an assortment of colorful jellybeans.

4th of July Cupcakes

Cupcakes, a traditional treat for kids' birthday parties, are also a suitable way to celebrate the birthday of the United States. Fresh blueberries and raspberries provide the appropriate color scheme for these patriotic cupcakes. Arrange rows of fruit on top of a cupcake spread with vanilla or whipped cream frosting as a tribute to the American flag. Garnish each cupcake with a lit sparkler or a mini American flag.

Valentine's Day Cupcakes

Special decadent cupcakes offer a token of love on Valentine's Day. Bake romantic cupcakes in heart-shaped pans for a special treat. Make a rich chocolate ganache from melted dark chocolate pieces and heavy cream to cover the cupcakes. Decorate the surface with conversation heart candies to convey your feelings to your sweetheart. Ripe strawberries and fresh whipped cream provide sensual additions to this luscious Valentine's Day treat.

Tags: American flag, whipped cream

Use A Chocolate Fountain To Serve Other Types Of Fondue

Use a Chocolate Fountain to Serve Other Types of Fondue

Chocolate fountains are all the rage. They were made popular at weddings, but have sense created warm, smooth, silky, delicious chocolate waterfalls at corporate events, trade shows, and other celebrations. While chocolate is clearly the most popular fondue, you can use a chocolate fountain with pretty much anything that will reach the same consistency. A good way to think about it is, if you can fondue it, you can fountain it! Read on for alternative ways to use a chocolate fountain.

Instructions

1. After chocolate, cheese may be the second most popular option for dipping. That makes a chocolate fountain perfect for cheese lovers. You'll get the best flow by using nacho cheese but you can also use processed cheese like Velveeta. Whichever you use, both need to be prepared in a pot first (and mixed with water or milk to get the right consistency) then transferred to the chocolate fountain. Vegetables such as carrots, celery and broccoli all make good dippers. You can also pair cheese fondue with bread, crackers, pretzel rods, and apples.

2. If you want to take your cheese sauce to the next level, add some salsa to make a queso dip. Before adding the salsa to the cheese sauce run it through the food processor. This will ensure there are no large chunks that could jam the chocolate fountain. Serve queso dip with toasted pita chips, tortilla chips, and veggies.

3. Chocolate fountains are also perfect for carmel lovers. Again, you'll need to get the carmel to a smooth consistency by heating it first with a small amount of water. Then serve in the chocolate fountain with fruit, cookies, and pound cake as fondue dippers.

4. Honey mustard is one of the most popular dipping sauces and who says it can't be run through a chocolate fountain machine. Buy pre-mixed bottles or jars of honey mustard and test the consistency before putting it in the fountain. If it's too thick you can water it down a little. When you run it through the chocolate fountain, there's no need to heat it. Serve honey mustard with pretty much anything from crackers and pretzels to veggies, bread, apples, chicken finger and wings.

5. Who doesn't love ranch dressing? It's perfect for making a ranch dressing fountain to serve at a Super Bowl Party or your ranch-loving son's 10th birthday! Use light ranch dressing. Since it's thinner and will run through the chocolate fountain easier. You probably won't need to mix it with anything (a little water will do, if you feel you need to thin it) and you don't need to heat it. Serve ranch sauce with vegetables, breads, crackers, chips, pretzels, chicken strips, and chicken wings.

6. Barbeque sauce is another alternative dipping sauce that runs nicely through chocolate fountains. This is perfect for an afternoon barbecue or the meat-and-potatoes loving wedding party. Most BBQ sauces will be smooth enough to run through the chocolate fountain, but you should always test it first. It's safe for the chocolate fountain if it runs quickly through a funnel without sticking to the sides. Serve barbeque sauce fountains with wings, meatballs, hot dogs, pork, brisket, and potatoes.

Tags: chocolate fountain, through chocolate, chocolate fountain, through chocolate fountain, most popular

Make Hamburger Casserole

One Dish Meal

This is a one dish meal that it quick and easy. It is a great idea after working all day and the kids will love it. Leftovers taste good too.

Instructions

1. Fry the hamburger seasoning with whatever you like. Be sure to drain off the excess grease. Chopped onions can also be fried with the hamburger if you like.

2. While the hamburger is frying, bring a large pot of water to a boil. Add a dash of salt and a tablespoon of cooking oil to the water. This keeps the noodles from sticking together. When the water is boiling, add the noodles and cook until tender. Drain the noodles completely.

3. In a big bowl add the cooked hamburger, noodles, and two cans of cream of celery soup. Cream of mushroom or cream of chicken can also be used. Depending on what vegies your family likes, a can of corn or beans can also be added. Serve with warm french bread or rolls.

4. For a little variation, the mixture can go into a baking dish and shredded cheese sprinkled on top. Bake until cheese is melted.

Tags:

Make Peach Melba

There are many versions of this classic dish, created a century ago by the famed chef Auguste Escoffier for a famous actress. This simple version serves four.

Instructions

1. Heat the wine, 1 c. sugar and honey in a large nonreactive saucepan until it simmers.

2. Rinse the peaches and add them to the simmering liquid. Cover and adjust the heat so the liquid barely simmers.

3. Notice that after about 30 seconds, the skins on the peaches will loosen. Remove them with a slotted spoon and carefully pull off the hot skins.

4. Return the peaches to the simmering liquid and poach until they're tender all the way to the pit, about 10 to 20 minutes. The poaching liquid might not cover the peaches, so turn them with tongs or a slotted spoon every so often. Test with a toothpick or paring knife.

5. Remove the peaches and let cool.

6. Meanwhile, place the raspberries and 1/2 c. sugar in a small saucepan and heat until the raspberries burst and release their juice, forming a sauce. Stir together with a wooden spoon, mashing the berries as you go. An optional step at this point is to strain the sauce.

7. Use a small knife to cut the peaches in halves or quarters, removing the large pit, when ready to serve.

8. Layer the peaches in tall parfait or pilsner glasses with the ice cream, drizzling each layer of ice cream with the raspberry sauce. Top with whipped cream if desired.

Tags: simmering liquid, slotted spoon, them with

Make Steak Fries

Here's a quick and easy way to cook up tasty steak fries that go with lots of casual dining fare. This recipe uses an oven or toaster oven to cook the steak fries, but they can also be pan-fried in oil. Don't be afraid to experiment by using your favorite spices on the potatoes.

Instructions

1. Preheat the oven to high, or 450 degrees. Toaster ovens work well for this recipe and save energy.

2. Start with 4 or 5 medium-sized russet potatoes and cut into thin, about 1/2 to 1 inch, wedges.

3. Spread the potato wedges out on a cookie sheet. Coat the potatoes with extra-virgin olive oil using a basting brush. Sprinkle with dried herbs and steak seasoning or salt and pepper. If you don't have any dried herbs, Mrs. Dash will work.

4. Cook potatoes in the oven for 25 minutes. Turn potatoes once with a spatula, about half way into the cooking time. Steak fries are done when they turn slightly brown on the cut sides. Serve fries hot from the oven with lots of ketchup and napkins.

Tags: dried herbs, with lots