Fresh strawberries add flavor and color to salads.
Strawberries are a seasonal fruit that peak in early to mid-June. This plump, red berry is naturally rich in antioxidants and an excellent source of fiber and vitamin C. When strawberries come into season, salads and desserts featuring the fruit show up on many restaurant, cafe and home menus. Strawberry Sour Cream Gelatin Salad is simple to make and adds color and flavor to picnics, cookouts and at-home meals. The use of frozen strawberries allows you to make this simple treat anytime of the year.
Instructions
1. Strawberry or cherry gelatin form the foundation of this salad.
Empty one package strawberry or cherry gelatin into a bowl. Add boiling and cold water according to package directions. Stir with a wooden spoon until the gelatin is dissolved.
2. Stir the strawberries, crushed pineapple and sliced banana into the gelatin. Reserve three or four strawberries for garnish.
3. Pour half the gelatin and fruit mixture into a 9-inch by 13-inch pan. Place the pan in the refrigerator to set the gelatin.
4. Whip sour cream to make it fluffy.
Empty the container of sour cream into a bowl. Whip with a wire whisk until light and fluffy.
5. Spread the sour cream over the first layer of gelatin once it has set. Pour the second half of gelatin and fruit mixture over the sour cream. Return the pan to the refrigerator to set the top layer.
6. Slice the reserved strawberries and arrange in the middle of the gelatin salad.
Tags: cherry gelatin, fruit mixture, gelatin fruit, gelatin fruit mixture, half gelatin, half gelatin fruit, into bowl
You can chip up cinnamon sticks for baking or crafts.
Cinnamon sticks are an aromatic natural ingredient used in baking and craft projects. If you have whole sticks of cinnamon you may want to chip up the sticks to make a smaller product to work with. Cinnamon sticks are hard by nature and it will require some preparation and proper technique to create a smoothly chopped cinnamon stick and not a rough end product. You can use chipped cinnamon for baking items like cookies and bread or for crafts like homemade potpourri sachets.
Instructions
1. Run the cinnamon sticks under water to remove any dust, which is especially important if you will use the cinnamon for baking.
2. Lay the cinnamon sticks on a cutting board and give them a few rough chops with a cutting knife, breaking the sticks up just a bit to make them easy to chip in the food processor.
3. Set up a food processor on your counter and pour the broken cinnamon pieces inside. Pulse the food processor to further chop the cinnamon, stopping when the cinnamon pieces are about the size of chocolate chips.
4. Pour the cinnamon chips into a strainer so any cinnamon dust created in the food processor is strained out and you are left with just the chipped pieces of cinnamon.
Sweet corn soup is a summer favorite and can be served hot or cold. Use fresh corn on the cob for the best taste. To make the same soup in winter months, canned corn can be substituted. Although, a plain sweet corn soup is enjoyed by many, you can also add seafood, chicken, turkey and other meats for added flavor.
Instructions
1. Use a large grater or sharp knife to remove the kernels of corn from the cobs. Hold the grater over a large bowl (or cob in the bowl with a knife) and grate 10 ears of sweet corn. Set the bowl aside.
2. Heat 1 tbsp. extra virgin olive oil, on medium heat, in a large soup pot. Add two medium onions, chopped, and 1 or 2 tsp. salt, as you prefer. Saute the onions for about 3 minutes.
3. Add 1 medium peeled and chopped potato, with 4 cups of water (or chicken broth) to the pot. Increase the heat and bring the pot's contents to a boil. Continue cooking until the potatoes are tender, about 10 minutes.
4. Pour in the grated corn. Cook an additional 2 minutes. Remove the pot from the heat.
5. Divide the pot's contents into quarters and puree each quarter separately in a blender or food processor. The entire pot's contents would be too much to puree at one time.
6. Serve the sweet corn soup with garnish, such as avocado, fresh herbs, roasted chilies or diced tomatoes.
Explore new wines with your friends and family by starting a wine-tasting club. It's easy, costs virtually no money and can be started quickly. Expand your knowledge of the types of wine by starting your own wine tasting club.
Instructions
1. Make a list of the people you want to invite to join the wine-tasting club. Contact them by telephone or email.
2. Keep track of everyone that has responded with interest. Knowing how many people to expect for the gathering will help you determine how many bottles of wine and how many wine glasses you will need.
3. Plan to serve a few light snacks. Make a cheese-and-cracker tray with out-of-the-ordinary cheeses such as Havarti, Jarlsberg or Boursin.
4. Begin the festivities by tasting either red or white wine. As club members become more experienced in wine tasting, move on to tasting both red and white at one meeting.
5. Set up the table. Put several different wine glasses in front of each guest's seat. For example, if you are tasting four red wines, use four different glasses. Place spit buckets (for emptying unwanted wine) on the table above the stemware settings so no one must look at the contents of the bucket.
Tags: wine club, wine glasses, wine-tasting club, your wine
Some diets declare you can lose weight if you eat cabbage soup. Others promise you can cure any illness by eating the right foods. When combined with exercise three to five times a week, healthy low-calorie diets allow you to lose weight gradually. The U.S. government and the Mayo Clinic have recommendations for healthy diets on their websites.
Vegetables
Eat several servings of fresh vegetables every day. Along with being low-calorie foods, they are high in fiber, vitamins and minerals. Cook them by steaming, microwaving or grilling. Do not add high-fat dressings, spreads such as butter or margarine or cheese. Eat them in salads, fresh soups or cooked plain with a low-salt substitute or herbs.
Fruits
Choose low-calorie fresh fruits to satisfy your sweet tooth, instead of candy, cakes, pies, cookies or doughnuts. Blend them with no-fat, unflavored yogurt for a fresh smoothie. Mix them together to make a fruit salad that you can eat at home or carry to work. Grapefruit helps burn calories. Fruits contain many antioxidant vitamins, which help prevent osteoporosis and other illnesses.
Fish & Poultry
Eat fish and poultry instead of beef, pork, lamb, veal and processed meats such as lunch meats, bacon and sausage. Choose salmon, mackerel, canned or fresh albacore tuna, herring and other dark fish to help lower cholesterol and prevent heart disease. Chicken and turkey are low in calories, if you remove the skin and eat small portions. Bake, broil, microwave or grill the fish and poultry to avoid the high fat in fried foods.
Milk, Eggs & Oils
Buy non-fat milk and milk products such as cottage cheese, frozen yogurt and margarine with no trans or saturated fat. Avoid butter at all costs---it is high in calories and fat. Use egg substitutes for breakfast and baking---they contain no cholesterol. Avoid cooking with solid oils such as lard or shortening. Use vegetable oils such as canola, safflower or olive for salad dressings and cooking.
Healthy Snacks
Choose healthy snacks such as unsalted sunflower seeds, a few whole-wheat crackers or a banana spread with peanut butter, an apple or orange, a few pretzels or olives, tuna jerky, vegetable chips, popcorn without butter or salt (use a salt substitute), and some carrot or celery sticks dipped in no-fat ranch dressing. Eat a banana and a few almonds to help increase your energy.
Warning
Always remember to check with your family physician before starting any diet, and follow the recommendations she gives you, especially concerning any medications you need to take while dieting. For instance, grapefruit interferes with the body's ability to use prescription cholesterol medication.
Tacos incorporate many healthy foods in an edible shell.
A taco bar can be one of the easiest ways to entertain a crowd of fussy eaters and serve healthy food. When serving a taco bar for a casual party, the food can be presented in a long line, which creates a smooth flow for guests to choose just the food they like to dress the tacos and select side dishes to balance the meal. Tacos can be messy to eat, so having an ample pile of napkins at the end of the serving line is something your guests may appreciate.
Tortillas
Lay out a selection of corn taco shells and flour tortillas. Some people have definite preferences about these. If you want to save money, you can create your own taco shells by frying one side of a corn tortilla at a time, using a pair of tongs to fold the other side directly over the portion in the pan, creating the fold in the tortilla. Then fry the other side using the same technique. Drain the tortilla shells to reduce the fat by balancing the open side of the shell on paper towels.
Meat
Chicken, pork and beef are the most common meat fillings for tacos. Finely crumbled ground beef is quick to fry and season with taco seasonings that include salt, chili pepper, cumin, oregano and red pepper. Some people slice beefsteak thinly and fry it quickly, or cook a steak and slice it. Pork roasts lend themselves to tacos and can be baked slowly in the oven or placed in a slow cooker. Diced chicken works well for a taco bar and many people place the white and dark meat in separate bowls to defer to food preferences of guests. Some cooks use Mexican rubs or seasonings when cooking or baking meat for tacos. The meats served at a taco bar needs to be kept at temperatures over 140 degrees to ward off bacterial growth.
Dairy
The cheese for tacos varies from the cheddar family, Monterey jack and queso fresco -- a white, crumbled cheese. Aged Monterey jack provides a sharp flavor and some types of this cheese contain diced jalapeno cheese, adding heat to the cheese. The easiest way for people to use cheese on tacos is to serve it shredded in either a fine or medium shred. Some guests might like to top the tacos with sour cream, available in regular or reduced fat versions.
Vegetables
Diced vegetables add flavor to tacos and include diced tomatoes, sweet and hot peppers, diced white or red onions and scallions, shredded iceberg or romaine lettuce and jicama, a tuberous, slightly sweet, crisp vegetable. Diced avocados or guacamole pair well with tacos. Diced zucchini, summer squash and black olives also add a flavor and texture to tacos. Sauces and salsas add additional fruit and vegetable condiments for tacos. Having a variety of these condiments with varying heat levels can satisfy anyone's taste. Arranging or labeling the sauces with regard to the heat level is a convenience many guests will appreciate.
Sides
Rice and beans are a staple when serving a taco bar. Cooks can serve these dishes as homemade or obtain them from a grocery store or Mexican restaurant. Homemade Spanish rice uses diced tomatoes, diced chilies and onions, seasoned with chili powder and salt. Beans are easy to make by soaking pinto or black beans overnight and cooking them until soft and mashing, adding a bit of fat, although this is not necessary. Many people melt cheese over the beans. Keep the rice and beans warm by serving them in insulated containers or slow cookers.
Tags: cheese tacos, diced tomatoes, Monterey jack, other side, serving taco, Some people
is often forgotten about nutritionally, because of it's use. Pita bread is used for various meals. Sometimes it is used in chip form to hold a dip. Most often, pita bread is used like regular bread. It is used to hold toppings and fillings to make a sandwich like product. Much like bread, people tend to forget about the nutritional impact that pita bread can have on your diet.
Serving
There are multiple kinds of pita bread available. There are some types of pita that are made from wheat (for a healthier alternative), while other types of pita include white pita. This article focuses on the USDA definition of white enriched pita bread. One serving is considered to be one large pita. This is 6 1/2 inches in diameter, or 60 grams.
The Basics
Pita bread can add a significant number of calories to your daily diet. One serving of pita has 165 calories. A majority of these calories come from the carbohydrates and protein in the pita bread. Those who need to lower their carbohydrate count will want to stay away from pita bread. Luckily, pita bread is low in fat with only 1 gram of fat per serving. This is a negligible 1 percent of your daily recommended amount of fat.
Benefits
Pita bread has two major nutritional benefits. The first is the amount of dietary fiber in the pita bread. While there is only 1 gram of dietary fiber in one serving of pita bread, this is 5 percent of your daily recommended amount of fiber. It is important to add fiber when you can, as it is the key to a regular digestive system.
Pita bread can also add protein to whatever meal you use it for. One serving of pita bread has 5 1/2 grams of protein. This is 11 percent of your daily recommended amount of protein. Protein is important for your muscles, as it is needed for the repair and growth of the muscles. Protein is also needed for healthy hair, nails and skin.
Considerations
There are some things to consider before adding pita bread to your diet. If you are trying to avoid carbohydrates because of a specific diet, you should stay away from pita bread. There are 33 grams of carbohydrates in every serving of pita bread. This is 11 percent of your daily recommended amount of carbohydrates.
Those who are worried about their sodium intake my also want to reconsider the decision to add pita bread to their diet. One serving has 322 milligrams of sodium. This is 13 percent of your daily recommendation of sodium.
Features
Those who are looking to add vitamins and minerals to their diet should be aware that pita bread has a wide variety of nutritional benefits. One serving of pita bread has 24 percent of your daily recommended amount of thiamin, 12 percent of your daily value of riboflavin, 14 percent of your daily value of niacin and 16 percent of your daily value of folate. Pita bread also features six different minerals with at least 5 percent of your daily value, including calcium, iron and copper.
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Steak Tartare is an old-school steak house classic, and this article will show you make it authentically. It will also discuss the ins and outs of finding the right beef and the right butcher for the meat you will use.
Instructions
1. Buy the right cut of steak, from the right butcher. The whole trick behind making a good Steak Tartare is finding good meat from a trusted butcher and having good (or at least decent) knife skills. The best cut for Steak Tartare is the sirloin. While cuts like the tenderloin (the fillet of Mignon fame) are tender and delicious, the sirloin has a little more fat to it, which we want in this dish, but is still much more tender than a cut like a flank steak or a round steak. Have the butcher cut the meat into small pieces, but do not have him grind it. It should not be ground, but chopped very, very finely. This should be done just prior to preparing the dish. Also, go to a good butcher and don't be afraid to pay more for the higher grade meat. Because we will not be cooking the beef, it will be less forgiving. Every flaw will be apparent. This may be a bit of a splurge, but it isn't every day that one eats a Steak Tartare.
2. Cut the meat. You will be able to cut everything exactly as you need to as long as you have a sharp knife and patience. Don't be afraid to go slow if you aren't a seasoned pro. It is vitally important for this dish to come together that every piece be, not only very small, but of relatively uniform size. Start with the meat. Begin by taking the cubes of meat from the butcher and cubing them into smaller pieces. These pieces should literally be a half centimeter in length, width and depth. Toss them into the bowl and set aside.
3. Chop the veggies and anchovies. Start with the parsley. Take the bushel of parsley and roll it up like a cigar. Begin cutting strips of the parsley until you reach the stems. Line up the strips and cut again, dicing the strips into small pieces. When you finish, the parsley should be a pile of dust-sized pieces. Set aside in its own dish. Take half of a white onion and dice it very finely, and set aside in another dish. Dice the cornichons the same way, setting them aside in a dish. Chop the anchovies until they resemble a paste, and set aside in a dish. The procedure of setting each item aside in a dish, one by one, is for the benefit of the chef that will be preparing this dish in front of her guests. Steak Tartare is a dish that is traditionally prepared in front of whomever is going to eat it. This began because it ensured its freshness, but has become part of the ritual of the dish. I highly encourage you to include this as part of the preparation. It is as fun to prepare as it is to watch.
4. Assemble the Steak Tartare. Once the chopped veggies and pulverized anchovies are in separate dishes, dole out the rest of the ingredients into separate dishes as well. Place these dishes around the large bowl filled with ice, in which the metal bowl sits with the meat inside. Have the meat molded into a loaf shape and set one of the egg yolks in the middle. This signifies a pre-mixed Steak Tartare. Once your guests are ready, you may prepare the Steak Tartare. One by one, toss each ingredient, including an extra egg yolk, into the bowl. Whip the mixture with the tines of a large fork, quickly. Once combined, serve individual portions onto small cocktail plates. Anoint with a drop more of olive oil and serve with toast points and a small arugula salad. This serves four.
Tags: Steak Tartare, aside dish, this dish, butcher meat, into bowl
While there can be confusion about whether tomatoes are a fruit or a vegetable, they're definitely not a citrus fruit. Unlike citrus fruits that grow on perennial trees, tomatoes grow on much shorter vine plants. Though technically perennial plants, tomatoes are most often cultivated as annuals.
Identification
Citrus fruit trees include oranges, lemons, grapefruit and tangerines. All citrus fruits have inedible skins that you must peel away to get to the pulpy sections on the interior. Citrus fruits are also highly fragrant. Tomatoes, however, are part of the nightshade family, which includes the potato and the eggplant. Although many people think of tomatoes as vegetables, they are technically fruit, according to Cooking Louisiana.
Geography
Tomatoes grow best in regions with hot, sunny summers. Tomatoes do not tolerate frost and stop producing fruit when it gets cold. Subtropical citrus trees, on the other hand, need a warm climate year round to survive.
Time Frame
Tomatoes are relatively quick growers when compared to citrus fruits. While tomatoes will go from seed to fruit production in a matter of months, citrus trees can take a few years to establish themselves.
We all know about the benefits of garlic; we hang a clove around our neck, and we are safe from vampires. That is one heck of a benefit. However garlic, whether in its natural clove state or in a manufactured state like garlic salt, has many health benefits that shouldn't be ignored. They are benefits which could prolong your life and make it a healthier one while you are living it. And no, you don't need to hang a bottle of garlic salt around your neck to achieve them.
Significance
The medicinal value of garlic lies within the strength of its odor and flavor. However, if you do not like fresh garlic, you can still receive the medicinal benefits by supplementing with garlic products such as garlic salt.
Function
Garlic is comprised of sulfur compounds. These compounds are responsible for the flavor garlic produces--as well as the health benefits it provides.
Cancer Fighter
The sulfur compounds in garlic neutralize the power found in cancer causing chemicals, which slows the growth of tumors.
Protects Arteries
Garlic protects against heart attacks and strokes by preventing LDL (the bad cholesterol) from building up along the walls of the arteries.
Fights Infection
Garlic stimulates T-cells, cells that fight off infection in the body. It also kills the viruses responsible for the common cold and the flu.
Considerations
If you opt to purchase manufactured garlic salt versus natural garlic cloves, be sure to buy the highest quality brands to ensure the highest sulfur levels. You may also want to make homemade garlic salt which will give you the most health benefits, but it will be minus the additives and preservatives.
Start with fresh, raw shrimp for your shrimp remoulade salad.
Shrimp remoulade salad is a classic Cajun dish served in restaurants as an appetizer or main course. It also makes an excellent side dish for barbecues and outdoor casual gatherings, where its light, yet highly flavorful taste can complement numerous main courses and grilled meats. To serve shrimp remoulade salad as a main course, pair it with fresh, warm bread and a glass of white wine or beer.
Instructions
1. Fill a large saucepan halfway with cold, clean water. Add the onion, celery, kosher salt, lime juice, Old Bay seasoning and bay leaves.
2. Bring the contents of the saucepan to the boil and boil for three to four minutes. Add the shrimp and boil for an additional three to four minutes. Remove the saucepan from heat and cover it. Allow it to rest for 10 minutes before rinsing and draining the mixture in a colander for five minutes. Remove and discard the bay leaves.
3. In a large mixing bowl, combine the lemon juice, olive oil, green onions, garlic, mustard, parsley, ketchup, pickle relish and kosher salt and freshly ground black pepper to taste. Whisk to combine.
4. Add the shrimp mixture to the mixing bowl with the dressing. Toss to combine with two large wooden spoons or salad tongs. Cover the salad with plastic wrap and allow the flavors to infuse for 30 minutes before serving.
5. Transfer the salad to a large serving bowl, platter or individual plates and serve immediately.
Tags: remoulade salad, four minutes, kosher salt, main course, minutes before
Picnics are a great way to encourage family time and healthy living.
Finding healthy foods that children are willing to eat can seem impossible, but there are a number of options incorporating fruits, vegetables and proteins that will give your children the fuel they need to lead healthy lives. Taking your children on a picnic is a great way to encourage healthy activities, and many of these healthy snacks can easily be served outdoors.
Dipping Vegetables
Buy baby carrots or cut up whole carrots into sticks. Cut up thin celery sticks, and cut broccoli into bite-sized pieces. Cut up green and red peppers into strips, but remove the seeds beforehand. Pair these colorful vegetable pieces with the low-fat version of your child's favorite dipping sauce: low-fat ranch or blue cheese, for example. This healthy snack is great for picnics because it is portable and not messy. Bring a small dish in which to serve the sauce. Dip apple slices in peanut butter for a sweeter alternative.
Ants on a Log
Children love food with weird, interesting names. Cut celery into strips, spreading peanut butter or low-fat cream cheese on the celery and placing raisins or dried cranberries on top of this. This healthy snack will make children laugh and supply them with some of the nutrients they need. This is a great snack to take on picnics because it can be completely prepared and packaged at home. Put the ants on a log in an air-tight container, and place the container with the rest of the picnic food.
Egg Heads
Slice hard-boiled eggs into thick slices. Place one of each of these slices on a cracker and top it with your child's favorite toppings, or whatever you have in your house. Use chopped-up vegetables, chives or spices. This is the type of snack that would be better prepared at the picnic. Package the sliced eggs, crackers, and toppings separately and put them together when you are ready to eat. The eggs provide protein, which is necessary in a healthy diet.
Banana Dog
Spread peanut butter on a whole-wheat hot dog bun. Sprinkle sunflower seeds over this, and lightly press a peeled banana onto this. Spread a thin layer of jelly or jam over the banana. This snack tastes good, and it will remind children of the unhealthier alternative: hot dogs. Prepare everything at the picnic, just before the kids eat these snacks. The protein from the peanut butter and the nutrients and vitamins from the banana will give children healthy energy.
Tags: peanut butter, child favorite, great encourage, healthy snack, into strips, picnics because
Baking cakes and pies can be fun, but also may present quite a few challenges. Cheesecakes and quiches can be problematic, especially when the crust is thin or made of a delicate ingredient that is prone to crumble. That is when a springform pan is indispensable. Every serious baker should have a springform pan in his arsenal. Making sure you've chosen the right one, however, will make your baking even more worry- free.
Instructions
Choose a Springform Pan
1. Decide on a price point. Like most other kitchenware, the price of a springform pan varies. There is certainly a range that is reasonable, however. Spending more than $30 on a springform pan is not necessary in any situation. Likewise, spending less than $10 on one (unless it is used and in good condition) is almost a guarantee that it will perform poorly. A starting point of between $10 to $30 is realistic, and you will most likely be able to find something that suits all of your needs within that price range.
2. Consider the size. The most standard size for a springform pan is 9 inches. This varies quite a bit, however. There are plenty of 8-inch, 10-inch and 11-inch "standard" springform pans out there. If there are cheesecake recipes that you tend to make over and over again, check to see what size pan that recipe calls for, and buy that size. Another popular option is the mini-springform pan. These are made of the same material and have the same latch and release system as the large spring form pans. They are popular with caterers or people who entertain frequently.
3. Think about the material. All springform pans are made of metal, so they're all the same, right? Wrong. Just like skillets, pots and cookie sheets, springform pans are made of various types of material that respond differently to heat and different ingredients. Copper springform pans conduct heat extremely well, but tend to be very expensive. Stainless steel springform pans are durable and pretty good with conductivity, but food tends to stick to them more. Nonstick springform pans don't have this problem, but never tend to heat up as well as the stainless steel ones. Again, consult the recipes that you will be using with these pans the most, and go with whatever pan makes the most sense for those recipes.
4. Envision the type of presentation you want for your finished product. Many no-frills springform pans have a simple, metal base that you will probably use to transport the cake or quiche to the table. Some bakers will transfer the finished product to a different serving platter, but this is difficult and often results in damaging the product if you aren't careful. An alternative is buying a springform pan that has a decorative base that can double as serving platter. There are models that feature either a glass or porcelain bottom. These bases work well in the oven, but also look like professional serving platters, saving you the stress of transferring your cake or quiche to a new plate.
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Japanese steakhouses feature traditional teppanyaki, a cooking style in which skilled chefs grill food on hot griddles inches away from dazzled customers. Favorite dishes in American Japanese steakhouses include hibachi shrimp and teriyaki chicken. The high heat sears meat to keep in moisture, and grilled vegetables are crispy and flavorful. Japanese steakhouse chefs also make some of the best fried rice, with a firm yet light texture that home cooks find hard to recreate.
Instructions
Fried Rice
1. Heat oil in a wok or skillet till just before smoking. A wok gives you the same high heat as the griddles at Japanese steakhouses.
2. Add whisked eggs and stir quickly to avoid burning.
3. Add cooked rice and mix with the eggs evenly. Break down the rice to get rid of all clumps.
4. Throw in green onions and soy sauce. Taste for saltiness. The soy sauce also gives the light brown color. If you want the fried rice to be darker, add a little extra soy sauce.
5. Add pepper to taste. Give it a final stir and serve hot.
Tags: Japanese steakhouses, Fried Rice, fried rice, high heat, rice with
Buffets can be a dinner option that will suit any wedding theme.
The wedding couple needs to choose a menu that fits their particular reception theme. If the wedding is during the holidays, consider a holiday meal. If the wedding is being held outside, think about casual food. Buffets can be a mix of different ethnic foods or other foods that the bride and groom like.
Barbeque
A barbecue is a casual outdoor dinner idea. With a barbecue, you can serve food as simple as hot dogs and hamburgers, or ribs and chicken. Serve salads like potato salad, macaroni salad, pasta salad, and a green leafy salad. You can also choose corn bread, corn on the cob and coleslaw. Appetizers can be stuffed mushrooms and bacon wrapped scallops or jalapeno poppers. For beverages, serve iced tea, lemonade and soda.
Thanksgiving or Christmas Dinner
If the wedding is during October, November or December, consider serving a holiday dinner. It's hard to get the whole family together for Thanksgiving, but celebrating it during the reception is a dinner option. For the meal, have roasted turkey and ham. It can be set up at carving stations and be carved in front of the guests. With the meats, have the traditional fixings like stuffing, mashed potatoes, squash and cranberry sauce. To go along with your wedding cake, serve fresh baked pies to add to the holiday feel.
Luau
If the wedding is on a beach, or if the wedding has a beach theme, consider having a luau for the reception. Have a traditional pig roast with a pig on a roasting spit. You can also have pineapples carved to be shaped like baskets and fill them with other fruits. Also consider shish kabobs with pineapple and ham. If there will be a lot of children at the reception, serve a Hawaiian pizza.
Buffet
Buffets can be anything you want them to be. If the bride loves Mexican food and the groom loves Italian food then, have both. If the reception is Asian in theme but the bride and groom love American food, then have a mix of Asian and American foods. Or, if the bride and groom just want their guests to have a good variety so that everyone is happy then the buffet is the way to go. There can be trays of meat, hot and cold vegetables, mashed potatoes and rice, and spaghetti and meatballs.
Tags: bride groom, dinner option, food then, food then have, mashed potatoes, theme wedding, then have
Avocados can be enjoyed raw or combined in a variety of dishes.
Avocado is a versatile food that can be served with many different types and styles of dishes. Avocado can compliment salads, entrees, dips, sushi and cracker snacks. Avocado is a fruit with large seed on the inside. The soft, green flesh is protected by a tough, dark-green skin. Avocados are high in monounsaturated fat, according to the American Heart Association. Monounsaturated fats have been found to reduce bad cholesterol and lower your risk of heart disease when compared to saturated and trans fats, the AHA states.
Instructions
Prepping and Cutting Avocados
1. Wash the avocado with water. Scrub dirt and other foreign substances off the outside.
2. Cut the avocado lengthwise, circling around the large seed on the interior. Pull the two sides apart. The seed should be stuck to one side of the avocado. Spoon the seed out and throw it in the compost or trash bin.
3. Cut squares in each half of the avocado. Make three to four cuts along the length and four to five cuts along the width. Push against the skin on the bottom of the avocado to turn the fruit inside out. The squares of flesh will pop up. Run the knife along the inside of the skin, cutting the cubes of avocado flesh off the interior.
Make a Meal
4. Prepare appetizers and dips with avocados. Guacamole is an avocado-dip staple that consists of mashed avocados, lime juice, tomatoes, cilantro, chilies, onions, salt and pepper. Sliced avocados on crackers with tomatoes and salt is an appetizer that can be prepared quickly. Avocado can be added to a corn salsa or serve as the topping of a seven-layer dip.
5. Prepare a salad with lettuce or spinach, fresh vegetables and fresh fruit. Add avocados to top the salad. Use a dressing that complements the other flavors. Avocado goes well with spinach, mushrooms, mandarin oranges, carrots and balsamic vinaigrette. Vinaigrettes often go well with avocados, but creamier dressings might cover up their natural flavor.
6. Make fresh wraps by putting grilled chicken or tofu, lettuce, sliced avocado, tomato and basil into a whole-wheat tortilla. Melt cheese onto sourdough bread with sliced avocado, tomato, a protein and vegetables for a calorie-rich sandwich. Avocados also add flavor to a quesadilla or burrito.
7. Finish your meal with an avocado shake. Avocados are typically used in savory dishes, but you can add sweet foods for an after-dinner desert. Put soy milk or yogurt, fruit, a sweetener like cane sugar or brown sugar, and ice in a blender. Blend until creamy and enjoy.
Tags: avocado tomato, cuts along, dishes Avocado, large seed, sliced avocado, sliced avocado tomato, well with
Dress up a fruit plate or add a complimenting flavor with a healthy dip. Numerous dips use chocolate or sugary ingredients, which negates the purpose of eating something healthy. Fortunately, there are numerous healthy dip recipes that will make any fruit seem like a decadent dessert.
Cheesy Fruit Dips
There is a good reason why many cheese plates have fruit slices. Fruit and cheese seem like a match made in heaven, but you don't have to use a high-fat cheese. Mix up a bowl of banana dip; in a blender, add two bananas, 1 cup of low-fat sour cream, 2 tsp. cinnamon, 1 tsp. lemon juice and 2 tbsp. honey. Blend and refrigerate for one hour. Another great recipe can be made with ricotta cheese. Mix in a food processor 2/3 cups of ricotta cheese, 2 tbsp. orange juice, 4 tbsp. of Stevia and 1 cup of non-sugar vanilla yogurt. Mix and refrigerate for an hour. Cottage cheese is traditionally paired with fruit. Mix up 1 cup of low-fat cottage cheese, 2 tbsp. natural peanut butter, 1/2 tsp. cinnamon and 2 tbsp. skim milk. Be sure that it has a very smooth consistently before you serve.
Fruity Dip
Come up with different flavor combinations with exotic fruit pairings. Make a lemony fruit dip by bringing one egg to a boil, along with 2 1/2 tbsp. lemon juice, 1 tbsp. lemon zest, 1 tsp. lime juice, 1/2 tsp. vanilla extract, 1/4 cup water, 1 1/2 cornstarch and 1 tbsp. sugar. Allow the liquid to boil for two minutes. Take it off the stove and chill in a refrigerator. Prior to serving, fold in 1 1/2 cups of reduced-fat whipped cream topping like Cool Whip. For cranberry and orange dip, mix 1/2 cup of cranberry and orange relish, 8 oz. of light sour cream, 1 tbsp. honey and 1/4 tsp. of minced ginger. Refrigerate for a hour.
Fruit Dressing Dips
Poppy seed dressing is one of the most popular accouterments to fruit salad. Mix up 3/ 4 cup sugar or honey, 1 tsp. dry mustard, 1 tsp. salt, 1/3 cup wine vinegar, 1 cup canola oil, 1 tbsp. lemon zest and 1 tsp. poppy seed. This dressing can be served right away after preparing.Technically speaking, avocados and tomatoes are fruit. The most antioxidant-packed dip for an avocado is salsa. To make salsa, mix up 1/4 cup of olive oil, 3 tbsp. balsamic vinegar, 1 tbsp. Dijon mustard, 1 tsp. minced garlic and 1 tsp. Tabasco sauce. Pour over freshly-sliced tomatoes that have been generously seasoned with salt and pepper.
Tags: juice tbsp, tbsp lemon, cheese tbsp, cranberry orange, lemon juice, lemon juice tbsp
Slow-roasted goose breast tastes rich and succulent.
Roast goose provides a delicious alternative to chicken or turkey, but the preparation is different because of its high fat content. When you cook goose, you want as much of the fat as possible to drain out into the pan. However, fat provides an excellent medium for the diffusion of flavor from herbs and spices. Therefore, brining a goose breast would work really well but it is not necessary. White meat cooks faster than dark meat, so you should check your goose breast once every 30 minutes to prevent overcooking.
Instructions
1. Wash the goose breast and remove any excess fat from it.
2. Prick the skin all over to help the fat run out. Do not pierce the meat.
3. Rub with spices. If you want to brine the duck breast, place it in the brining solution for 24 hours.
4. Place your goose breast in a roasting pan with a rack. Cover the pan with the lid.
5. Set the oven to 200 degrees Fahrenheit. Place the duck breast in the oven and cook until it reaches an internal temperature of 180 F. This might take one to two hours or longer, depending on the size of the breast.
Tags: goose breast, your goose breast, duck breast, your goose
When eating Sharjah cuisine, one can expect both Middle Eastern and local United Arab Emirates ingredients. Sharjah is located in the United Arab Emirates (UAE) and is the third largest emirate of the seven. The UAE is east of the Arabian Peninsula and lies on the border of the Arabian Gulf and the Gulf of Oman, so you can be sure seafood is plentiful on the Sharjah menu. Sharjah is the only emirate to have borders with territory on both coasts.
Although Sharjah's cuisine is based in Arabic traditions, many nationalities live and work in Sharjah, so many international restaurants, like Chinese and Indian establishments, are common. The cuisine of Sharjah is very similar to any other Middle Eastern country. They rely on what ingredients are readily available to them.
Chickpeas
Chickpeas are a staple ingredient in the Sharjah diet. These beans are packed with fiber and protein, making them an economical filler to supplement or replace meat. Chickpeas are a common ingredient in curries, tagines and falafels. These flavorful beans are even the most important ingredient in a common Sharjah condiment, hummus. Hummus is simple sauce of ground chickpeas, lemon, sesame paste, salt and pepper, and is eaten with flat bread or on the side of grilled meats.
Rose Water
Rose water is a common ingredient in many Sharjah desserts. Rose water is a lightly rose-flavored water used mostly to flavor sweet syrups. Al Khabeesah is a spiced dessert made with cardamom, ghee, sugar, flour and rose water. Another popular dessert, Al Khanfaroosh, is a fried sweet bread replete with flour or rice, eggs, yeast, cardamom, saffron and rose water.
Ghee
Ghee is a common Sharjah ingredient used in both savory and sweet recipes. Ghee is butter that is boiled extensively until the water evaporates and the milk solids or proteins are left. Ghee is also known as clarified butter. Ghee was invented out of necessity in the Middle East since ghee can be stored for weeks without refrigeration. Ghee is a popular condiment and ingredient for many Sharjah recipes. Raqaq, or flat bread, may be topped with ghee and sugar. Curries and boiled meat entrees are often topped with Ghee as a finishing touch.
Seafood
Sharjah is surrounded by two bodies of water that provide plenty of seafood, like snapper, crab, various grouper-like species and shrimp for the local cuisine. Al Madrooba is a local specialty of spiced salt-cured fish. After the fish is rehydrated, flour is added to create a thick sauce, and then ghee is poured over the entire dish just before serving. The bountiful availability of fish also inspires local chefs to create a Middle Eastern style paella with both dried and ground fish.
Lamb
Lamb is a very common ingredient on the Sharjah menu. Sheep are easily raised in the desert climate, and tender lamb finds its way into recipes like kabobs and curries. Lamb is often grilled and eaten with a ground sesame sauce called tahini, with a flat, oven-baked Arabic bread. For special occasions, whole lamb may be grilled on an open spit for hours and served family style.
Saffron
Saffron, a spice from the poppy flower, is a very important spice for many of Sharjah's most popular dishes. Many meat and rice dishes are seasoned with saffron, as well as desserts. Numerous curries, lentil dishes and soups also feature saffron. Saffron provides a yellow to orange tinge to whatever recipe it's in, and its flavor is very earthy.
Tags: common ingredient, many Sharjah, Middle Eastern, Arab Emirates, common Sharjah, eaten with, flat bread
One of the most overlooked parts of a chicken for culinary use is the feet. While chicken feet tend to be minimally substantial, they can give stock a flavor and mouth-feel unlike most other types of stock. Chicken feet stock has a gelatinous texture similar to fruit jam, which melts in soups and gives it a smooth, velvety texture. This type of stock is difficult -- if not impossible -- to find in stores, so homemade is often the only option. Once made, chicken feet stock must be properly canned to prevent rancidity.
Instructions
1. Skim any fat off the top of the stock using a spoon. The fat may cause the stock to go rancid.
2. Pour the stock into clean quart-sized jars, leaving 1 inch of space at the top. Screw the lids on the jars so they have an air-tight seal.
3. Pour 2 inches of water in a pressure canner. Put the canner on the stove at medium heat until the water comes to a simmer.
4. Place the jars in the pressure canner's jar rack. Slowly lower the rack into the simmering water.
5. Put the lid on the pressure canner and seal it. All canners are different, but most have two or more clamp mechanisms on the side that seal the lid to the bottom portion of the vessel.
6. Monitor the pressure level of the canner and maintain a constant level 10 lbs. The pressure valve may need to be slightly opened periodically to reduce the pressure. The pressure must be at 11.5 lbs. for an altitude of 1,000 to 3,000 feet.
7. Remove the canner from the heat after 20 minutes, or 25 minutes for an altitude more than 1,000 feet. Let the canner cool down for 10 minutes.
8. Open the pressure canner and let the jars cool down to room temperature before handling. It should take no more than 30 minutes to cool down.
9. Label the jars with the contents and canning date. Store them in a dry, dark place for up to a month.
Tags: pressure canner, cool down, chicken feet, feet stock, more than, water pressure
Edam cheese was initially the product of small country dairies in Holland. Today, corporate dairies produce Edam on a large scale throughout the Netherlands and also in the United States, South America, Scandinavia and Western Europe. This popular cheese has unique characteristics that help distinguish it from its sister cheeses, mild cheddar and Gouda. Follow a few simple steps to correctly identify Edam.
Instructions
1. Check the label for the milk source. Cheese comes from the milk of cows, sheep or goats. An Edam label will identify the source as reduced fat cows' milk.
2. Look for a paraffin wax shell. This keeps the cheese inside fresh. The color of the shell will identify how long the cheese matured before being marketed. A candy-apple red or yellow wax indicates a 1- to 2-month maturation period. Black wax indicates maturation of 4 to 10 months.
3. Examine the form. Edam cheese is wheel-shaped with convex sides. The most popular sizes are 1 kg miniwheels and 2 kg standard wheels.
4. Identify the color. Use a knife to peel away the wax shell and reveal the cheese. Edam is pale yellow.
5. Analyze the flavor. Edam has a delicate, slightly sweet taste with a hint of nuts. The longer the maturation process, the stronger and sharper the taste of the cheese.
6. Evaluate the texture. Edam is slightly stretchy and flexible. Aged Edam in a black wax shell is slightly dry and crumbly.
Cake is cake, and kids love it. Whether you're baking single cupcakes or a three-tiered extravaganza for the masses to share, kids will want some. But, it's the toppers that make a cake special. There are so many creative and delicious ways to dress a cake up for the occasion that it's almost a sin to stop with a swirl of frosting. Try these toppers the next time you're doing some holiday baking, and watch the children eat them up.
Birthday Cake Toppers
Cake toppers for kids' birthdays depend on the theme. For a young girl, edible flowers placed around the edge are exotic and beautiful. Sprinkle silver nonpareils in the middle of the flower ring, and then dust with a thin sprinkle of colored sugar. Boys will love a cake topped with gummy worms or insects. For a non-edible decoration, use plastic army men, matchbox cars or superhero figures to create a scene on the frosting. Both genders love cakes that include a personalized photo of the birthday girl or boy. Most professional bakeries have the equipment to turn your picture into edible art, and this technique is both festive and inexpensive.
Halloween Cake Toppers
Moms who are taking Halloween cupcakes into a classroom of kids can try these spooky edible toppers. Mix lo mein noodles with melted chocolate chips, and create 8-legged spiders. Let them dry on wax paper in the refrigerator, and then peel them off and place them on cupcakes that you've iced with white frosting. For another ghoulish cake topper, push a peanut-shaped cookie into the top of each cupcake. Cover the cookie with white frosting, and then use black edible food gel to paint a ghost face on each cookie.
Valentine's Day Cake Toppers
Candied hearts with sweet sayings are the perfect topper for a Valentine's Day cake that kids will love. For a healthier decoration, use sliced strawberries to create a heart on top of a round cake that you've frosted with light whipped cream. For cupcakes, use a heart-shaped lollipop or a foil-sealed chocolate kiss as the crowning glory.
St. Patrick's Day Cake Toppers
Help kids celebrate the national holiday of Ireland by baking a sheet cake and creating a pot of gold scene as a topper. You'll need fruit wraps, food gel in a variety of rainbow colors, a small plastic pot and plenty of gold, foil-covered chocolate coins. Frost the cake with white frosting. Use the gels to draw a rainbow across the cake, and place the pot at the end. Fill the pot with the candy coins, and dribble some onto the cake below. Cut shamrocks from the fruit candy, and use them to decorate the rest of the cake.
Tags: Cake Toppers, white frosting, with white, with white frosting, cake that
A cake board is something you may not think about when purchasing a cake. It is very necessary if you wish to display the cake out in the open outside of a box. A cake board also makes both transporting and cutting a large cake much easier. You may be able to buy a single cake board from wherever you purchased your cake. You will probably need to look elsewhere, though, if you wish to order multiple cake boards. These steps will show you accomplish this task.
Instructions
1. Begin by calling a local bakery. This sounds incredibly easy but larger bakeries often sell cake boards for home and commercial use. Explain your needs, including how many cake boards you need, the size of your cake (or cakes) and when you need the cake boards. If the bakery doesn't sell cake boards directly, they may order the boards for you at a discounted price.
2. Buy Tuffboard cake boards from Caseland Company. You can purchase both individual cake boards as well as in boards in bulk. Use the shopping links on the left side of the home page to browse through the many cake boards on the website. Contact Caseland Company at (910) 895-8220 or via email at customerservice@tuffboardcakeboards.com.
3. Search through the cake boards sold by Big River Packaging. These cake boards are made for all types of cakes, from small birthday cakes to large wedding cakes. The set amount of cake boards you can purchase is 100, but Big River Packaging gives the option for smaller order for at-home use, as well. Call Big River Packaging at (563) 243-5210. You can also email the company at boxshop@bigriverpackaging.com.
4. Look for cake boards on the Plastic Container City website. Plastic Container City offers square, round, fancy and plain cake boards that are perfect for every occasion. Here you will find cake boards that are sold individually instead of in sets, allowing you to "mix and match" cake boards while placing your order. You must order at least $25 worth of cake boards from the site, though, in order for your order to be processed and shipped. You can reach Plastic Container City by phone at (718) 258-0200, toll free at (877) 258-6700 or by email at customerservice@plasticcontainercity.com.
5. Buy cake boards from New Method Packaging. This is the perfect website to check out if you want to buy a large amount of circular or square cake boards. New Method Packaging will sell you up to 1000 cake boards per case if you wish. For pricing information, to place an order or ask any questions, call New Method Packaging at (937) 324-3838. You can reach the company by email, as well, at sales@newmethodpackaging.com.
Salmon is a freshwater fish used in many different dishes.
Salmon is a fresh water fish found in many lakes, streams and rivers in the northern United States and Canada. Canned salmon is a common lunch food sold in just about every supermarket, and a good source of protein and omega-3 fatty acids. Canned salmon is not an overly exciting food on its own, but adding different ingredients and flavors to create new dishes can turn up the excitement level a notch or two.
Sandwiches
While sandwiches are nothing new where canned salmon is concerned, you can spruce up the sandwiches with different ingredients. Instead of white or whole wheat bread, try naan bread, sourdough or a wrap. If you have a panini press you can make a toasted panini with canned salmon as the main ingredient. Whichever type of bread you choose, add accompaniments like roasted peppers, cucumber, lettuce, shredded carrot, capers or minced garlic to your salmon to add some flare to your sandwich.
Salads
Breaking up flakes of canned salmon and adding them to a salad is another way to make good use of this product. You can add canned salmon to a standard potato salad, as an accompaniment to couscous, rice or quinoa, or with basic salad ingredients such as lettuce, cabbage, celery and carrot. Dress your salad with olive oil, salt and pepper or your favorite salad dressing.
Pasta
Just about any type of pasta can be a base for a can of salmon. Whether you prefer spaghetti, penne, rotini or fettuccine, adding canned salmon, some olive oil, cherry tomatoes, black olives and salt and pepper can make for a complete dinner. If you prefer a rich flavor, add a cream-based sauce with butter and garlic to your salmon pasta.
Dips
By adding mayonnaise, cream cheese and sour cream to a can of salmon with chopped green onion and celery, you can create a dip for a party or for your family to enjoy. Mix all of the ingredients, and experiment with adding more or less of a specific ingredient to get the consistency and flavor you like best. Use toasted pita chips, tortillas or any type of cracker for dipping.
Tags: canned salmon, Canned salmon, different ingredients, garlic your, garlic your salmon, salmon some, salt pepper
Since the 2005 ban came into effect, the sale of beluga caviar in the U.S. has been illegal.
When the Soviet Union collapsed in the 1990s, controls on sturgeon supply in the Caspian Sea weakened. Due to overfishing, Beluga sturgeon is "threatened with extinction," according to the U.S. Fish & Wildlife Service. In 2005, the U.S. banned Beluga caviar imports from the Black and Caspian Seas. Despite the ban, a black market in Beluga caviar thrives. Poaching accounts for three hundred tons of caviar annually, or 10 times the amount of legitimate trade. A number of alternatives to Beluga caviar have emerged to serve the U.S. market.
Domestic Alternatives
In the 1800s, the U.S. was the world's leading supplier of caviar due to its sturgeon-stocked waters, ranging from the East Coast to the Great Lakes. By the early 1900s, overfishing had exhausted the U.S. sturgeon supply, and the Caspian Sea became the new source of caviar. The supply situation has come full circle in the early 2000s. U.S. fisheries are successfully breeding lake sturgeon in the southern region, white sturgeon on the West Coast, and other sturgeon-like fish, which include hackleback and paddlefish. The California-based Stolt Sea Farm produces over six tons of caviar from white sturgeon annually. Kelp- or soy-based caviars serve as alternatives for vegetarians.
Foreign Alternatives
As the world's foremost producer of farmed caviar, France's bearii or Siberian sturgeon caviar has been penetrating the U.S. market. Also seen in the U.S. is the delicate \orange chum salmon caviar from Japan. In Finland, alternatives to Beluga caviar are produced from the commonplace whitefish, the vendace and the burbot, a cod-like fish. Priced at 30 €/kg, burbot caviar is considered by connoisseurs to be as savory as Beluga caviar, though it is less expensive. Caviar from smoked cod roe comes in tubes and is used to make sandwiches in Scandinavia.
Prices
While an ounce of beluga caviar costs as much as $100, the average prices for domestic caviar range from a low of $20 to a high of $90 per ounce. The retail price for American sturgeon caviar is about $60 for an ounce, according to the New York Times.
False Labeling
According to U.S. law, the only caviar that does not require the fish type on labels is sturgeon eggs. However, producers of imported caviar in large tins must state the source and type of sturgeon on labels, as required by the U.S. Fish and Wildlife Service and an international agreement that oversees global trade in endangered species, according to the New York Times. Dealers in black market caviar not only export Beluga caviar illegally but also falsely label inferior caviar as Beluga in order to take advantage of U.S. demand.
Tags: Beluga caviar, according York, according York Times, alternatives Beluga, alternatives Beluga caviar
Embellish your beverages with a simple garnish to add flavor and style. Add flavor by choosing an organic garnish such as fruit, vegetables or herbs. Give your drinks style by adding a tiny umbrella or some other drink accessory. Put some fun into your evening meal or spice up a party with tasty, entertaining drink garnishes.
Instructions
1. Add a splash of flavor and color to water. Slice any type of fruit and simply drop the fruit into a glass of ice water. Try squeezing the juice from the slice of fruit into your water to add a subtle fruit flavor. Oranges, lemons, limes and other citrus fruits add flavor and color to beverages. Place the fruit slice on the rim of the glass for a decorative touch.
2. Pick a sprig of mint, parsley or lemon balm from your garden, or the grocery aisle, to add to any beverage. Try adding vegetables such as celery, radishes or green onions to tomato-based drinks. Place the garnish attractively on the rim of the glass or allow it to float on top of the drink. Find garnish ideas from bartenders and bartending websites such as More Cool Drinks. Adapt the garnish ideas to suit your non-alcoholic specialty beverages.
3. Consider the flavor implications of your garnish. Herbs, fruits and other vegetables add flavor as well as style to your beverage. Select a garnish that complements the flavor of mixed drinks or specialty concoctions. In other words, use a strawberry to decorate your milkshakes rather then a radish.
4. Garnish drinks with cactus straws, tropical umbrellas or tiny pink flamingos. Visit specialty party retailers such as The Oriental Trading Company for a wide selection of inorganic drink decorations. Make every meal a celebration by adding a pink flamingo to your soda or a bunny straw to your child's milk.
Tags: flavor color, fruit into, garnish ideas, into your
Processed cheese products contain a variety of cheese ingredients.
The processed cheese products that line the shelves and coolers of supermarkets are not actually types of cheeses, but are made from other actual cheeses. Real cheese is identifiable by its ingredient label, but many of the processed cheese products, such as spreadable cheeses, cheese dips and American cheese may appear to look like cheese but are actually made from a combination of ingredients, including other actual cheeses.
Spreadable Cheese Wedges
Spreadable cheese wedges are popular snack foods.
Cheese wedges are often eaten on their own as a snack, paired with other foods such as fruits, crackers or vegetables, or spread on bread products, such as wraps or bagels. According to zeer.com, a food ingredient database website, these processed spreadable cheese wedges are actually made from a few different types of actual cheeses, including Cheddar cheese, Swiss cheese and other semi-soft cheese ingredients, such as pasteurized cultured milks and creams.
American Cheese
American cheese is a widely used processed cheese product.
American cheese is a processed cheese product that is used in everything from hamburgers, to scrambled eggs to grilled cheese sandwiches. Yet American cheese is not an actual type of cheese; it is made from other cheeses. Cooking experts at AlansKitchen.com state that most American cheese products are made from a combination of cheeses, those being Cheddar cheese and Colby cheese.
Cheese Dip
Cheese dip is also called queso.
Cheese dips, also known as queso, are often used in Mexican dishes or as cheese dips for breads and tortilla chips. Queso is another processed cheese product that is made from an actual cheese, along with other natural and artificial ingredients and spices. According to zeer.com, the majority of yellow cheese dips are made primarily from Monterey Jack cheese, Cheddar cheese and Swiss cheese.
Tags: made from, American cheese, processed cheese, cheese products, actual cheeses, Cheddar cheese, cheese product
Coupons that you may use to acquire fast food for free are available from several sources to which most people routinely have access. The keen, ongoing competition among fast food restaurants for business generates coupons designed to lure new customers as well as ensure repeat clientele. Just as the marketers at the corporate level understand that coupons represent an indispensable element of efforts to ensure demand for their products, wise consumers understand that taking advantage of coupons can result in significant savings.
Instructions
1. Ask for a coupon book the next time you eat at a fast food restaurant. Many fast food restaurants make such coupon books available for the asking.
2. Go online to obtain coupons for fast food restaurants. Visit the websites of the fast food chains and look for links such as "Promotions," "Coupons," "Savings" or "Special Offers."
3. Check your local newspaper for coupons. The Sunday edition of most daily newspapers is among the best sources of coupons for major fast food restaurants. Look in the "slick" color advertising insert packages for multiple coupons from one chain or more.
4. Examine the containers in which fast food restaurants package your food and drink. The boxes used for burgers and other sandwiches, the open-top cartons used for french fries and onion rings, and the cups used for soft drinks often include coupons that may be used on a future visit to the same restaurant or another restaurant in the same chain.
5. Visit coupon-focused websites.
Tags: fast food, fast food restaurants, food restaurants, understand that
Both staples on breakfast tables throughout the Unites States, grits and Cream of Wheat share a similar texture - but the likeness stops there.
Grits vs. Cream of Wheat
Grits, a hulled corn-based product, is popular throughout the Southern United States, from Texas to Virginia. They come in both white and yellow varieties.
Differences
Although grits and Cream of Wheat share texture, their origins are different. While grits are corn-based, Cream of Wheat is a wheat-based product.
Grits Preparation
To make grits, simply boil them into a thick, soft porridge. Once the water evaporates, much like with Minute Rice, the grits should be semi-solid. They often are served with butter or sugar.
Cream of Wheat Preparation
Cream of Wheat is made by slowly pouring the boxed product into boiling water. A variety of ingredients, such as brown sugar, nuts or fruit, can be mixed in.
Grain Facts
Grits are the official prepared food of the state of Georgia. According to Neilsen Marketing Research, Americans ate 19 million pounds of grits in 1993 - and most of that was in the "grits belt." Cream of Wheat debuted at the 1893 World's Columbian Exposition in Chicago.
Fruit pies are a delightful finish to any meal. However, seasonal fruits often determine what pies are made at given time of year. Using frozen fruits to make pies can be the perfect alternative to fresh fruits, but using frozen fruits can mean a few slight changes to the recipe.
Instructions
1. Buy the frozen fruit. Blueberries, raspberries, blackberries, strawberries and peaches work well. For best results, buy frozen fruit without any liquid or sugar added. If you buy fruit with sugar added, eliminate the sugar in the pie by 50 percent to account for the added sweetness. To make one pie, you will need 3-4 cups of frozen fruit.
2. Remove the fruit from the freezer, place in a colander in the sink and thaw for about one hour. Rinse the fruit and drain thoroughly without crushing the fruit. If using fruit with sugar or syrup added, thaw the fruit in the bag and do not rinse. Drain the excess liquid.
3. Roll out one pie crust and form into a pie plate. To prevent the pie filling from making the crust soggy, brush it with a well-beaten egg. Bake at 450 degrees for 10-13 minutes, until brown.
4. Combine the fruit with other ingredients. Add ¾ cup sugar, ½ tsp. cinnamon, 1 tbsp. corn starch and 1 tbsp. lemon juice to a bowl. Toss with the thawed fruit. Taste the fruit mixture to ensure proper sweetness. If using tart fruit like raspberries or blackberries, add ¼ to ½ cup more sugar. If the mixture seems wet, add 1 tbsp. of tapioca.
5. Pour the filling into the baked pie crust. Dot the top with 2 tbsps. butter, chopped. Roll out the other pie crust and place on top of the pie. For a lattice crust, slice the crust into strips and lay in a lattice shape on top of the pie. Bake at 375 degrees for 25-35 minutes.
Tags: frozen fruit, fruit with, Bake degrees, frozen fruits, fruit with sugar, raspberries blackberries, sugar added
Wassail is a hot, spicy beverage drunk mostly during Christmas celebrations. The wassail served nowadays usually resembles mulled cider, but an alcoholic version made with ale or wine and flavored with spices, is also popular. The term "wassailing" refers to carolers going door-to-door singing and receiving hot wassail in return. If you are cooking a Christmas feast, consider serving some wassail as an after-dinner treat.
Instructions
Nonalcoholic Christmas Wassail
1. Heat the water to boiling. While the water is heating, cut the oranges, lemons and lime in half and squeeze the juice into a bowl, reserving the rinds. Set aside.
2. Add the rinds to the boiling water, along with the cloves, allspice and cinnamon sticks. Continue cooking the mixture on low for at least 30 minutes or up to an hour.
3. Remove some of the cloves and allspice berries, and the cinnamon sticks from the water with a slotted spoon or strainer, and set aside. Remove the citrus rinds and the rest of the spices and discard.
4. Pour the apple juice or cider into the water, then put the reserved spices back into the pot.
5. Return the wassail mixture to a boil, then add the reserved citrus juices and the sugar. Simmer on low for 15 to 20 minutes. Serve the warm in festive glasses or Christmas mugs.
Alcoholic Christmas Wassail
6. Heat the oven to 350 degrees F.
7. Pour 2 pints of the ale into a large pot. Bring to a simmer over low heat. Add the cinnamon sticks, lemon zest and whole cloves.
8. Core the apples and place them in a baking dish. Fill each with 1/4 cup of the brown sugar. Pour the remaining ale and the port into the bottom of the baking dish. Cover and bake for 30 minutes.
9. Add the remaining brown sugar, and the ground cinnamon, allspice, cardamom and ginger to the ale, and mix well.
10. Place the contents of the baking dish into the ale mixture when the apples are done baking. Continue cooking the wassail on low heat for 30 to 40 minutes. Serve the warm in festive glasses or Christmas mugs.
Canned vegetables give you a source of greens any time of the year, but this convenience comes at the price of taste. To preserve the vegetables in the cans, manufacturers cook the contents and pack them in salted water. This changes both the flavor and texture of product. You can still successfully cook with canned vegetables if you know some tips to hide their tinny taste. These tips apply for all types of canned fruits, vegetables and beans.
Instructions
1. Choose your canned vegetables carefully. Opt for those marked "no salt added" or "low sodium."
2. Open a can of vegetables, drain into a colander over the sink and rinse.
3. Choose recipes requiring the least amount of cooking possible: steaming, stir-frying, pressure-cooking or microwaving.
4. Replace fresh or frozen vegetables with an equivalent amount of drained and rinsed canned vegetables.
5. Shorten long cooking times or add the canned vegetables at the end of the cooking time.
6. Puree legumes such as green peas or chickpeas with spices to create your own dips, or add water to the dip and serve it as a hot or chilled soup. Canned green peas pureed with mint and cream, served chilled, creates a light spring soup for an appetizer or first course.
A good hot breakfast is very important to start your day. It is also a special occasion when a favorite recipe is made. Most people, kids and adults alike enjoy waffles at breakfast. There are some ways to liven up even those special times. Especially when in season it is a change of pace to replace the same old waffle syrup with fresh fruit or a fruit medley.
Instructions
1. Prepare at least 2 hours ahead of time sliced or chopped fresh seasonal fruit. If fruit is not in season, then thaw frozen fruit in a bowl. Any fruit should be suitable, but a selection of fruits is best or a blend of fruits would also work.
2. Take the prepared fruits and sprinkle a small amount of sugar or Splenda over the top of the fruits. Approximately 1 tsp. per 1 to 1-1/2 cups of fruit. Stir the fruit well, cover and place in the refrigerator to allow the juices to collect and mix with the sugar to form a type of syrup.
3. Remove the fruit from the refrigerator and pour into a serving dish and place on the table.
4. Prepare the waffles and keep heated in the oven on low temperature until all waffles are cooked.
5. Serve the waffles on the table and call the family for breakfast.
Making jerky is a method of preserving meat by dehydrating it. Beef is the most common meat for jerky, but venison is well suited for it because it is quite lean. Venison also offers an interesting flavor -- a tasty alternative to beef. Venison jerky is simple to make and is another way to use deer meat.
Sliced Meat
To prepare sliced meat for drying, trim off as much fat as possible and slice the meat across the grain in 1/8- to 1/4-inch slices. To make slicing easier, use slightly frozen venison that is firm but not too solid to slice. Meat sliced across the grain is easier to chew, while meat sliced with the grain will be tougher.
Ground Meat
The easiest way to form ground meat into jerky is by using a jerky gun or jerky shooter. This tool lets you squeeze the meat out into a thin, uniform strip. Squeeze the prepared meat through your jerky gun directly onto dehydrator trays or a greased baking sheet. You can also roll the ground meat out with a rolling pin into jerky-sized strips but this method is less precise and more difficult to execute.
Curing and Seasoning
Jerky made from ground venison is usually cured prior to seasoning and drying. Mix your ground meat with salt and a curing mix and place it covered in the refrigerator for a few days. Curing mixes contain a blend of ingredients that prevent bacterial growth in the meat before it is fully dry. After curing, add your seasoning and mix the meat again. You can let the meat rest again for a day or two to absorb the seasoning flavors if desired.
Sliced meat jerky is either marinated or seasoned with a dry mix. To marinate sliced meat, dissolve the seasoning and curing mixes in liquid according to your recipe, put in the sliced meat and put it in the refrigerator in a sealed container for a couple of days, or as specified by the recipe. Stir the meat a few times a day. To use a dry mix, just rub both sides of the sliced meat with seasoning and curing mix and either refrigerate or immediately dehydrate it, depending on your recipe.
Dehydrating or Smoking
The USDA recommends cooking meat to 160 degrees F. before dehydrating for safety. Dehydrate at 150 degrees in a food dehydrator or oven for up to eight hours or until dry. Sliced jerky is done when it is firm but still flexible, not brittle. Ground meat jerky is done when it has shrunk to 1/3 or 1/4 of its original size and is firm. If you plan to store your jerky at room temperature, dry it harder to prevent spoilage. You can also smoke your venison jerky, in which case you should follow your smoker's instructions.
Storing
Store venison jerky in an airtight container for three weeks at room temperature, four months in the refrigerator or eight months in the freezer.
If its fierce, spiny exterior intimidates you, you'll want to know eat a dragon fruit before you get out your paring knife. Don't worry, though, because these harmless and delicious fruits don't breathe fire. Native to Mexico and South America, dragon fruits, also called pitaya, come with such exotic names as Lake Atitlan, Yellow Dragon and Dark Star. Frieda's, a specialty produce wholesaler, describes the taste as mellow and "slightly sweet, slightly earthy."
Instructions
1. Select a dragon fruit, or pitaya. In Mexico and South America, they are available fresh at many markets and stores. In the U.S., they are starting to pop up in well-stocked grocery stores during late summer and fall, and may also be found in ethnic markets.
2. Peel dragon fruit and eat it by the slice or scoop out the center and eat. The skin is not eaten, but the fleshy interior (which is generally white or rose colored) and black seeds are enjoyed much like a kiwi fruit.
3. Add dragon fruit cubes to fruit salad and surround the bowl with uncut fruits. Because of their exotic look, dragon fruits make excellent buffet table decorations.
4. Add slices of dragon fruit to a fruit pie or fruit tart, or float in a cocktail or sangria. Dragon fruit improves both the beauty and taste of fruit dishes and can serve as a palate cleanser.
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Strawberry cheesecake is a decadent treat that is popular at informal get-togethers, fancy shindigs and everything in between. Adding one of a few simple embellishments to your cheesecakes is an easy way to bump up the wow factor of your dessert, creating a tasty treat that is also a feast for the eyes.
Chocolate Strawberry Fans
Chocolate strawberry fans are an elegant edible embellishment that require only two simple ingredients. Clean a strawberry thoroughly and slice off the green top. Starting at the tip of the strawberry, use a sharp knife to make several long cuts through the fruit. Stop cutting just before you hit the base of the strawberry. Slice the entire strawberry this way, making one cut every 1/8 of an inch. Grasp the strawberry at the base with your fingertips and pinch lightly to splay into a fan shape. Place one one each cheesecake slice and wedge small squares of chocolate between each strawberry slice.
White Chocolate Strawberry Swirl
For a visually stunning strawberry cheesecake decoration that also tastes great, try a simple white chocolate strawberry swirl. Make a thick white chocolate ganache by melting several squares of plain white chocolate in a double boiler. Add about 1/2 cup heavy whipping cream to your melted chocolate, stirring slowly to form the frosting. While still warm, spread in a thin layer on top of your cheesecake. Spread as evenly as possible for best results.
Use a spoon to drizzle 2 to 3 tablespoons of strawberry syrup over the ganache. Drag the tip of a toothpick in the ganache, making swirling motions until the red and white toppings take on an attractive pattern.
Sugared Strawberries
Whole sugared strawberries add a rustic touch. A couple hours before serving, wash whole strawberries and prick each one several times with a fork or the tip of a sharp knife. Cut off the green tops, and place the strawberries in a bowl with 1 cup of lemon juice. Toss to coat the strawberries in juice, and sprinkle liberally with granulated white sugar. As the fruit sits it will macerate, becoming soft and flavorful in the process. Add the strawberries to your cheesecake immediately before serving.
Crustless Strawberry Edging
This non-edible cheesecake topping is a practical way to use up parts of the strawberry you would normally throw away. Start by removing the crust from the sides of your cheesecake with a thin, sharp knife. Set aside in a bowl and crumble with a fork. If it takes on a mushy consistency add some graham cracker crumbs and mix until dry. Along the edges of your now bare cheesecake, arrange a single line of strawberry tops, pushing in gently to cement them in the cake. Top the cheesecake with the crumbled crust and one large, whole strawberry.
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