Similar to Irish colcanon, English bubble and squeak is a savory dish of potatoes and cabbage. It is traditionally created with vegetable leftovers from Sunday dinner. The name is derived from the sound the dish makes as it is cooked. Although bubble and squeak is a clever use of leftovers, it is often made from scratch as a dish on its own. Whether it's made from scratch or reused leftovers, this combination of potatoes and cabbage is a tasty dish that is simple to make.
Instructions
1. Put the potatoes, cabbage, carrots and Brussels sprouts in the large bowl and mash them together.
2. Heat the butter in a skillet and cook the onions until they are translucent.
3. Add the mashed vegetables and salt and pepper, and continue mashing and combining them in the skillet until they are very warm.
4. Press the mixture down firmly into the skillet and let the underside brown.
5. Slide the mixture onto a plate, browned-side still down. Place the skillet over the mixture on the plate and flip both the plate and the skillet. Cook the other side until it is also browned. Serve warm.
Tags: potatoes cabbage, from scratch, made from, made from scratch, until they
Adding vinegar to cucumbers raises the acidity level.
If you have a bunch of fresh veggies you want to save, canning is a great way to do so. Low-acid vegetables have a pH value that is higher than 4.6, which means that you need to take some precautions before canning them in order to prevent spoilage. Most vegetables are naturally low in acid unless mixed with other elements like lemon juice or vinegar. Pressure canning prevents bacteria from forming and keeps your foods safe for longer periods of time.
Instructions
1. Sterilize jars, lids and seals by placing them in a pan with water that is just under boiling temperature. Leave the canning materials in the water for five minutes and remove with tongs.
2. Fill the pressure canner with 3 inches of water and place the canning rack inside of it.
3. Fill your jars with vegetables, spices and any other ingredients you wish to incorporate. Add a liquid, like water or vinegar. Leave about a half-inch of space at the top of the jar. Place seals on the jars and then apply the lids. Place the jars in the canning rack in the pressure canner.
4. Turn the stove-top heat on high for the pressure canner. You want the canner to reach 10 pounds of pressure, which you will be able to read on the canner's gauge.
5. Boil for 25 minutes. Turn off the heat and allow the pressure canner to cool down.
6. Remove the jars from the canner with tongs and place them on clean kitchen towels. After they cool down, check the seals to make sure that they are firmly stuck down and do not make a popping sound when touched on top.
7. Store your veggies in a pantry or cabinet for three to six months.
dry watermelon rinds to prepare for pickling or dry roasting.
Watermelon is a healthy and delicious fruit - although the fleshy red portion is not the only thing fit to eat. Many people dry watermelon rinds to prepare for pickling or dry roasting. Preparing the rind in this manner makes for a tasty treat, unlike the common way most people consume the fruit. Dry watermelon rind and throw nothing away, making use of every portion of the fruit. Follow the steps below to learn dry a watermelon rind at home.
Instructions
1. Cut the watermelon into manageable slices - each slice measuring approximately the size of your hand.
2. Dismember the fleshy, red part of the fruit. Scoop out the fleshy, white part of the fruit - leaving only the green rind.
3. Dice each rind into 1-inch sections and place the rind into a rimmed dish. Set the dish aside.
4. Dissolve 4 tbsp.of salt into 2 quarts of water. Pour the mixture over all pieces of the rind. The salt water ultimately serves to eliminate moisture enzymes and oxygen from the rind to expedite the drying process. Place the rind in the refrigerator for five and a half hours. Remove from the fridge and quickly rinse the rind with cold water to remove residual salt. Place the rind on a clean plate, cover with plastic and back into the fridge. Continue to step 5 to take the drying process one step further.
5. Preheat a pan on medium-heat. Place the rind into the pan. Dry roast the rind for up to three minutes and remove from heat.
Tags: rind into, drying process, Many people, Many people watermelon, part fruit
If you're tired of peanut butter and want a little more variety in your life, try almond butter. Making almond butter at home can be fun and save money over the store-bought variety. Making it at home also allows you to control the flavor, saltiness and consistency.
Choosing Your Almonds
Use fresh, whole almonds. If the almonds are too old or you purchased them pre-sliced, you run the risk of making rancid almond butter. You can also purchase almonds that are still in their shells, but you'll need to crack and shell them individually before making the butter, adding a lot of time to your task. Once you have your shelled the almonds, choose whether you want to remove the skins, which can add a bitter taste to your butter and make it a bit more grainy in texture. If you decide to remove the skins, you can do so by blanching them, which requires that you pour boiling water over the almonds in a pot or bowl. Wait two or three minutes, pour out the excess water, and remove the skin from each almond using your fingers. If you want to skip this step, but still want creamy almond butter, you can purchase almonds that have already been skinned.
To Roast or Not to Roast
Roasting the almonds gives them a deeper, nuttier flavor, although some people prefer the taste of raw almond butter. You can experiment to see which one suits your taste buds best. If you prefer to use raw almonds, you can move on to the blending section. If you want to roast them, you should do that now. Pre-heat your oven to 350 degrees and spread your almonds onto a cookie sheet or baking pan. Put the almonds in a heated oven and check them every few minutes, shaking the pan to ensure that they don't burn. When the almonds have turned a light-to-medium brown color, they are ready. Remove them from the oven and get ready to blend.
Blending
Use a blender or a food processor for this step. Add the almonds into the grinder slowly and turn it on. It's best to use almonds that are still slightly warm from the oven. You'll need to blend them for about 10 minutes to get the oils to release from the almonds, so make sure that whatever food processor you choose can handle this. The almonds may look dry at first, but the prolonged blending time should allow them to release their oils and form a creamier consistency. If you plan to add salt, now is the time. Use your taste to decide how much salt is necessary.
Adding Oil and Being Creative
If the consistency of your almond butter is still too dry for your liking, you can add any type of plant-derived oil at this time to make it smoother. Olive oil is a good choice, or you can use flax oil to boost the omega-3 content of your butter. Add the oil slowly and be careful not to pour in too much. Process until smooth.
If you want to get more creative with your almond butter, you can add honey, any type of sugar or sweetener, or even chocolate.
Storage
Put your finished butter into a jar with an air-tight lid. If you plan to eat it right away, you can leave it in a cabinet at room temperature for up to 30 days. If you plan to store it longer, keep it in the refrigerator to prevent spoilage. If you used an oil that requires refrigeration, like flax oil, put it in the refrigerator right away.
Tags: almond butter, almond butter, almonds that, almonds that still, food processor, from oven, purchase almonds
When you make a green salad, the most important thing is to dry the leaves completely before tossing. You don't want extra water to dilute your dressing.
Instructions
1. Select crisp, fresh greens with no bruised spots on leaves or streaks of brown near roots.
2. Use a variety of greens. Vary dark with light, and crisp with tender.
3. Remove broken or damaged outer leaves.
4. Wash and drain the greens thoroughly. Use a salad spinner to dry the greens quickly, or you can wrap the greens in a towel.
5. Make sure the greens are cold and dry before making your salad.
6. Gently tear the greens into bite-size pieces.
7. Make sure your additional ingredients, if you use any, go well with each other. You don't need to add anything else if your greens are interesting enough! Possible additions include sliced radishes, chopped scallions, sliced carrots, crumbled bacon, cut-up apples or pears, or whatever suits your fancy and your greens. Usually just a few additions are best.
8. Add dressing at the last minute. Use just enough to coat the leaves lightly, and toss gently.
9. Garnish with toasted nuts, croutons, tomato wedges or sliced olives.
Tags: Make Green, Make Green Salad, Make sure, your greens
The indentation in the bottom of a wine bottle is called a punt. Its presence is one of the favorite topics of discussion when oenophiles gather together. There are as many stories about punts as there are varieties of wine.
Wine bottles with punts
History
At one time all wine bottles were made by hand and it is thought the punt was developed because a flat bottom was more difficult for inexperienced glassblowers to create.
Storage
Another theory holds that the punt was developed to make it easier to stack and ship wine in bottles. The punt increases the strength of the bottle, making it less likely to break.
Wine Cheating
Unscrupulous wine merchants would order large bottles, with bigger punts, so they would be able to sell more impressive sized bottles at a higher price with the same amount of wine in them as a smaller bottle.
Servant Message
Possibly the punt was used by servants as a telltale. When serving wine they would place a thumb in the punt, tipping their lord off that they had heard ill rumors about a guest.
Folklore
Inns and taverns used to have a metal rod behind the bar, and a bottle would be shoved down onto it, making a hole through the punt, to ensure that the bottle would not be refilled.
Wine Lore
The punt was considered to be an indication of quality: The bigger the punt, the better the quality of the wine.
Tags: bottle would, bottles with, punt developed, they would, wine Wine
Most all Mack truck models have the same model of manual transmissions. The transmission inside of the Mack truck requires a clutch for the transmission to be able to operate. The purpose of the clutch is to disengage the transmission and engage the transmission so that the gear shifter may be shifted. Once the clutch is pressed in, the friction from the clutch plate against the flywheel will stop the flywheel from turning long enough to shift the gear levers.
Instructions
1. Drive the Mack truck onto a level surface and shut off the engine. Apply the air brakes to keep the truck from rolling.
2. Push the clutch pedal completely to the floor and lodge a block of wood between it and the base of the driver's seat. This keeps the clutch compressed while it is being adjusted. The block of wood should be at least three feet long to hold the clutch pedal to the floor.
3. Slide under the Mack truck near the door on the driver's side. Locate the bell housing on the bottom of the transmission. The bell housing will have an access hole on the bottom. Shine the flashlight through the access hole and locate the 9/16 bolt head that is attached to a small locking fork. The bolt head and locking fork needs to be at the 6 o'clock position (straight down) to be able to adjust the clutch.
4. Insert the tip of the flat-head screwdriver through the access hole and turn the flywheel to get the 9/16 bolt and the locking fork to the 6 o'clock position. Turn the flywheel by positioning the tip of the screwdriver between the gears and turning.
5. Unscrew and remove the 9/16 bolt from the clutch with the ratchet and 9/16 socket. Then pull the bolt out along with the locking fork. The locking for keeps the clutch from turning out of adjustment.
6. Position the bolt side of the clutch adjustment tool up to the clutch. Screw the bolt into the bolt hole that the 9/16 bolt came out of until it is tight. Then, finish tightening the bolt with the ratchet and socket.
7. Hold the handle of the clutch adjustment tool back toward the rear of the bell housing. Engage the tip of the tool between the bolt head and the notch on the clutch plate. Turn the clutch clockwise to adjust the clutch. Make one complete turn of the clutch with the tool and then check the free travel of the clutch pedal.
8. Remove the block of wood and check the free travel of the clutch by pushing on it with your hand. There should be at least two inches of free travel in the pedal before the clutch engages. If not, continue to turn the clutch adjustment tool clockwise until you have two inches of free travel in the pedal.
9. Unscrew the tool from the clutch and screw the 9/16 bolt with the locking fork back into the clutch plate. Make sure that the locking fork is positioned between the two notches on both sides of the bolt head. Tighten the bolt down tight with the ratchet and socket.
10. Remove the block of wood and crank the engine. Push the clutch in and out to ensure that the clutch pedal remains at two inches of free travel. Turn the engine off.
Serve crispy wontons with sweet or hot dipping sauce.
Wontons are a type of ravioli frequently used in Asian recipes like wonton soup or crab rangoons. The Chinese translation for airy, delicious wontons is "swallowing clouds." These square wrappers may be folded a number of different ways and are easy to boil, steam or fry. For a crispy dish, the best way to treat these wrappers is to stuff and fry them. Fried wontons make nice appetizers for a party or as a side dish for an oriental-inspired meal.
Instructions
1. Line a plate with a paper towel. Pour 3 cups peanut oil into a deep skillet or saucepan. Heat the oil on medium-low.
2. Open the wonton package and lay the stack of wontons on a cutting board. Dampen a paper towel and cover the wontons to keep them moist. Lay one wonton skin on the cutting board. It should be in a diamond shape. Place a small saucer of water next to the cutting board.
3. Spoon one teaspoon of filling, such as cream cheese or crab meat, into the center of the wonton. Dip a finger in the water and rub the wonton edges. Fold the bottom up over the top. Pinch the sides together, sealing in the filling.
4. Place the wonton in the hot oil for 1 minute, then turn the wonton over with a slotted spoon. Cook the wonton another minute or until it is golden brown.
5. Scoop the wonton out of the oil carefully and place it on a paper towel-lined plate. Continue to cook and drain the wontons.
With a little practice, you can roll seaweed paper, or nori, and make your own sushi. You may need to try a few times before getting the roll just right, but in time you can have your own homemade sushi.
Instructions
Gather your ingredients
1. Gather the ingredients for your sushi roll. Sheets of nori can be purchased online or at stores that sell international food. You will need cooked rice, and other ingredients such as tuna and vegetables.
2. Place the cooked rice on the seaweed paper. Cover the paper carefully, and don't squish the rice. Once the paper is covered, flip it over. The rice should stick to the nori, and will now be on the bottom. Put the other ingredients you have chosen on the side of the seaweed paper that is facing up. Don't add too many ingredients or it will be difficult for you to get a tight roll. Keep the ingredients down the center of the nori.
3. Place the seaweed paper, with rice and other ingredients, on a moist rolling mat. (Some prefer to assemble the nori, rice and other ingredients on the on the mat to avoid moving the sushi as it is being assembled). Pressing gently, roll the mat with nori and other ingredients inside. Press your fingertips over the mat to form a square shape. Press all sides as well as in the middle. Do this once more on the outer edges and in the middle.
4. Remove the paper from the rolling mat. You now have sushi that you can cut into several pieces and serve.
Tags: other ingredients, rice other, rice other ingredients, seaweed paper, cooked rice, your sushi
Have at least three different dipping sauces per meat available for your guests to choose from.
Hot oil fondue, or fondue bourguignone, is a step up from your normal cheese or chocolate fondues. You can cook bite size pieces of meat, like chicken, steak, meatballs or lamb, quickly and tastefully. Fondue dinners are a way to have a small intimate party or a romantic evening that allows the host to sit back and enjoy the dinner instead of running back and forth to the kitchen.
Oil Smoking Points
It is essential to know the smoking point of the oil with which you are going to fondue. Smoking point means the temperature that the oil can heat up to before it starts filling your kitchen with smoke. The less refined the oil is the lower the smoking point will be and vice versa. The smoking point you want depends on what kind of cooking you will be doing. In this case, fondue requires the oil to be heated quite high, therefore you will want to choose an oil that has a high smoking point. If you choose a low smoking point oil for fondue, the results will still be delicious; it will just have a smokier flavor.
Canola, Peanut and Safflower OIl
Canola oil has little flavor and will not add much enhancement to your meat; however it has a high enough smoke point to be good choice for fondue. Peanut and safflower oil are high in saturated fats and will add a lot of robust flavor to your meats; these also have higher smoking points.
Olive Oil
Olive oil is full of rich flavor and comes in a wide range of variety. This type is a monounsaturated oil that is a slightly healthier option. It will enhance the flavor of your meat. Extra virgin olive oil has fewer impurities, which means it is highly refined and has a higher smoking point than regular olive oil. For a lighter fondue dish with a savory flavor, use extra virgin olive oil.
Grapeseed Oil
Grapeseed oil has the highest smoking point out of all of the common oils. It is the healthiest as well. This light oil will give your meats a fruity flavor that is not overbearing.
Tags: smoking point, flavor your, higher smoking, virgin olive, your meat
I do baby shower for a living, and have had two myself! This punch is the one thing that never changes no matter whose baby shower I am planning, it is SO good and I guarantee you the Mom-To-Be will LOVE it!
Instructions
1. When shopping for the punch, be sure to buy plenty of supplies, this punch goes fast! So, for a small baby shower, i would suggest two liters of Ginger Ale, two cans of pineapple juice and one carton of sherbet. As for the sherbet, I ALWAYS get lime, it tastes the very best, but for a girl baby shower raspberry would make for a pink punch if you would prefer, and still tastes yummy! Now, for a larger baby shower, please stock up, the ingredients aren't too expensive and even if you have leftovers they can be used.
2. Keep either the Ginger Ale or the pineapple juice refrigerated, but not both. The day of the shower, while setting up, you can go ahead and put a half carton of the sherbet in the pinch bowl and add the COLD beverage, whichever one you refrigerated. When the guests start to arrive, it is time to add the room temperature beverage. This way, the sherbet melts a little, but not too much.
3. Now have the Mom-To-Be taste the punch because it is her day! Add more pineapple juice or Ginger Ale to taste, everyone is different, but I like more pineapple juice in mine. Enjoy! :)
Tags: baby shower, pineapple juice, carton sherbet, more pineapple, more pineapple juice
With a cultural mix of Amerindian, Spanish, African, English, French and later Indians and Chinese, the Republic of Trinidad and Tobago offers a cuisine as diverse as the people who live there.
African Inspiration
When African slaves arrived on the island, they brought with them a distinct style in their hearty stews and one-pot comfort meals. Rich Creole foods blend with African tastes in oxtail soup and pelau, a rice stew with peas and meat.
Indian Spice
Islanders' love of spices makes Indian food a favorite among natives. Fried potatoes pies can be found at roadside stands as well as coconut fudge and milk balls in a sweet syrup. Fiery curry dishes and rotis, flatbreads served with meat or chickpeas and vegetables, are popular as lunchtime meals.
Street Vendors
Street vendors selling jerk meats, ice cream and barbecue can be found till the early morning hours. Snow cones are another popular street vendor treat and perfect for the tropical heat.
Exotic Food
For exotic cuisine choices, conch, an edible marine snail, is served with cocktail sauce or a spicy curry. Wild meat such as iguana and armadillo are very popular during hunting season.
Chinese Cuisine
In the larger towns and cities, Chinese restaurants are common, with some streets having as many as three or four restaurants. Traditional Chinese food has adapted to the native island spices, creating a distinctive style and flavor.
Perhaps more irresistible than the cake beneath them, the buttery crumbs nestled on top of a New York style crumb cake must be perfectly sized with a slightly crunchy surface and melty soft interior. Achieving these perfect attributes, however, does not come easy for many bakers. Fortunately, you can make delectable crumbs for cakes by following the steps below. These measurements make crumbs for a 13-by-9-inch cake.
Instructions
1. Place flour, white sugar and ground cinnamon into mixing bowl. Whisk to blend dry ingredients well.
2. Melt butter in microwave oven or allow to soften, unwrapped, at room temperature for several hours. Add to dry ingredients in bowl.
3. Use rubber spatula to blend butter into dry ingredients. Add vanilla extract and blend again until mixture holds together in a cohesive mass.
4. Transfer dough to a shallow plate. Allow to cool for 15 minutes.
5. Separate dough into several large pieces. Work with one piece at a time. Use fingers to make large pieces into smaller chunks.
6. Roll smaller chunksinto crumbs the size of marbles. Set the crumbs aside on the shallow plate in a single layer. Repeat rolling large pieces into crumbs with remaining dough.
Tags: large pieces, into crumbs, large pieces into, pieces into, shallow plate, smaller chunks
Reconstitute dried beans before using them to ensure they cook properly.
Dried beans are significantly more convenient than the fresh version. They last for more than a year in their original packaging and take up much less space than fresh beans because they are no longer in their pods. You cannot simply stir dried beans into a soup a few minutes before serving it because the beans would not have time to soak up the liquid and they would remain hard. If you boiled the soup for longer, some of the beans would become soft and mushy while others remained firm. Reconstitute dried beans before using them to avoid these issues.
Instructions
Long-Soak Method
1. Measure the beans and then pour them into a large pot. Add water to the pot, using a ratio of three times the amount of beans. For example, if you are reconstituting 2 cups of beans, pour 6 cups of water into the pot.
2. Soak the beans for overnight or for at least six hours. Pour the beans into a colander or strainer to drain off any remaining water from the soaking process. Rinse the beans well in cool, running water. Rinse out the pot and put the beans back into it.
3. Add enough water to the pot to cover the beans completely. Cover the pot with the lid and bring the beans to a gentle simmer. Simmer them for two to four hours, or until they are tender. At this point, you have reconstituted the beans and may include them in other recipes.
Quick-Soak Method
4. Measure the beans and pour them into a large pot. Add water to the pot, using a ratio of three times the amount of beans. For example, if you used 1.5 cups of beans, put 4.5 cups of water into the pot.
5. Put the pot on the stove and bring the water to a boil. Boil the beans for one to three minutes and then remove the pot from the stove. Cover the pot and let the beans soak for approximately two hours.
6. Pour the beans into a colander or strainer to drain off any remaining water from the soaking process. Rinse the beans well in cool, running water. At this point, you have reconstituted the beans and may include them in other recipes.
Tags: beans into, dried beans, Rinse beans, amount beans, amount beans example, beans before
Use refried beans as a tasty side to Mexican dishes.
Refried beans, a common side to Mexican and Southwestern dishes, complement tacos, burritos, tostadas and a wide range of other foods. Dried beans need to be cooked for well over two hours and can be left unattended for the most part, allowing you to work on other cooking projects or go about your day. Substituting olive oil for pork lard or bacon fat is a healthier and vegetarian-friendly option for frying.
Instructions
1. Put the beans into a large cooking pot and cover with 3 quarts of water. Bring the water to a boil, then reduce the heat to low. Cover the pot and let the beans simmer for about 2-1/2 hours, or until the they're tender and their skins begin to break open.
2. Strain the beans with a strainer. Place the cooked beans in the large bowl. Keep the water in the pot.
3. Add the lard, fat or oil and chopped onions to the skillet. Cook on medium heat until the onions become translucent.
4. Add the beans to the frying pan. Measure out 1/4 cup of water from the cooking pot and add it to the pan.
5. Mash the beans with the masher while they are cooking in the pan until they become roughly pureed. Add water as necessary to keep the beans from becoming too dry. Stir in salt to taste.
6. Add the grated cheese to the beans if desired. Continue cooking until the beans are thoroughly heated and the cheese is melted.
Tags: beans with, cooking until, side Mexican, until they
Frozen vegetables have a softer texture than fresh vegetables.
Freezing is one of the least labor-intensive methods for preserving your garden produce. No special equipment is required like it is for canning or drying vegetables. Nearly all vegetables freeze well if you prepare them properly. Blanching prior to freezing helps vegetables keep most of their texture and flavor, though frozen vegetables are best if you use them in cooked recipes. Bell peppers are the only vegetables that freeze well without blanching or other freezer preparation.
Instructions
1. Place the vegetables in a colander and rinse off any soil or dirt. Pat the vegetables dry with a towel.
2. Cut away any stems or bruised portions of the vegetables. Peel and slice vegetables like carrots and cut larger vegetables, such as broccoli, into smaller pieces.
3. Bring a pot of water to a boil. Set a bowl filled with ice water next to the stove.
4. Plunge the vegetables into the boiling water. Blanch most vegetables for between three and five minutes. Refer to a blanching chart for the exact time required for the vegetable you are preparing (see Resources).
5. Scoop the vegetables out of the boiling water with a slotted spoon once the cooking time is complete. Plunge them into the ice water so the vegetables do not continue to cook from internal heat.
6. Pat the vegetables dry with a towel. Spread them out a cookie sheet and place in the freezer.
7. Once the vegetables are frozen, usually within six to 10 hours, place them in a freezer bag or other suitable storage.
Tags: boiling water, freeze well, vegetables with, vegetables with towel, with towel
Low-carbohydrate diets have gained popularity in recent years as a way to lose weight safely and swiftly. When following a low-carb diet, you can whip up tasty and nutritious shakes that serve as convenient, portable meal replacements or snacks.
Health Benefits of Low-Carbohydrate Diets
Reducing your consumption of foods dense in carbohydrates is a beneficial way to both control your weight and encourage healthy eating habits. Low-carb diets typically encourage you to eat more salads and green vegetables, as well as small servings of foods rich in protein such as cheese, eggs and meat. The main point is to prompt the body to burn fat that is used for fuel rather than carbohydrates.
Low Carb Diet Shake
One favorite low-carb diet milk shake can be whipped up quickly at home. Combine ¼ cup of light cream, ¼ cup of eggs (or Egg Beaters), ¼ cup of cottage cheese, ¼ cup of cold water, 2 tsp. of vanilla extract and Equal to taste.
You can add numerous flavorings to the basic recipe, including diet Jello mix powder, Crystal Light powder, instant coffee diluted in water, hot cocoa mix or frozen berries of your choice. Mix the ingredients in a blender while slowly adding ice cubes and crushing them.
The Ease of Shake Diets
Low-carbohydrate diet shakes can be poured into a thermos and carried with you to work, the gym, the playground or virtually anywhere else. Drinking a shake while driving to the office is a good way to ensure a low-carb breakfast that will keep you going throughout the morning.
Blind baking is a term for pre-baking a crust to fill later. Bake the crust before you fill it with things like fruit or cream fillings to keep the crust from getting soggy. You can blind bake crusts for pies or tarts.
Instructions
1. Make your favorite pie crust recipe and roll out the dough. Place it into a pie plate and flute the edges.
2. Prevent your crust from puffing up in the middle by poking holes in it. Use a fork to perforate the bottom of the crust before you bake it.
3. Chill the crust for 30 minutes, then cover the inside of the uncooked crust with a coffee filter or aluminum foil. Add rice or beans to the filter or foil to weigh down the crust.
4. Bake your pie crust at 350 degrees F until the crust begins to turn brown. Remove the weight and the foil or coffee filter insert.
5. Cover the edges of the crust to prevent them from burning and put the crust back into the oven. Continue to bake the crust until it turns a uniform golden brown.
Tags: coffee filter, crust before, crust from, your crust
The taste of homemade cottage cheese is like night and day when compared to the pasteurized version found in the dairy aisle of your grocery market. There are cultures in raw milk that add flavor that cannot be reproduced by processing chemicals. In the United States, pasteurization is a mandatory process for commercial dairy products. However, you can find raw milk at most dairy farms or organic food stores. Creating cottage cheese is a fairly simple process with few ingredients, and it only takes a few hours to complete. But once you make your own, it will be hard to return to the store-bought version.
Instructions
1. Heat 1 quart of whole raw milk in a medium-size saucepan over low heat. Use a candy thermometer to gauge the temperature. You do not want to boil the milk, only heat it. Let it reach 85 F, but don't allow it to become any hotter.
2. Turn off the heat. When the thermometer reads 85 F, turn off the heat and stir in the rennet. Rennet is available in many varieties as both a liquid and solid. Liquid animal rennet is recommended for this recipe, though if you only have access to solid rennet, you may be able to experiment with it. Rennet is an enzyme that comes from the stomach of calf or lamb and is principally responsible for the curdling of the cheese. Rennet has been used for centuries in cheeses, and it is completely safe to consume. Stir the rennet and milk for 2 minutes.
3. Place a clean towel over the pan, and secure in place with the lid. Move the pan to the back burner or the counter; somewhere where it will not be disturbed. Allow it to sit at room temperature in this manner for 4 hours.
4. Make hash marks in the set milk. At this point your milk and rennet should be set and somewhat spongy. Use a knife to cut diagonal slices into the solid, and then cut in the opposite direction to make a checkerboard effect. Dust with ½ tsp salt, and return the pan to low heat.
5. Cook, while stirring, for 2 to 3 minutes or until a curd is formed. You will know that this has happened when you start to see individual pieces form inside the pan, this is the curd separating from the whey.
6. Line a strainer fitted over a large bowl with a double-folded piece of cheesecloth. Slowly pour the curdle mixture into the strainer and allow it to drain most of the liquid. You can pour this liquid down the sink or use it for other purposes (if you have purposes for milk whey).
7. Tie or fold together the ends of the cheesecloth around the curds and, keeping it inside of the strainer above the bowl, transfer to the refrigerator and allow to strain and chill for 1 hour. Stir the mixture every 20 minutes or so to loosen up the curds and help drain more of the whey.
8. Transfer the curds to a bowl. They should be pretty solid at this point. Stir in ¼ to 1/3 cup cream or half and half depending on your viscosity preference. Scoop into a serving bowl, and enjoy with jam, fruit, or as is.
Home brewing can allow you to experiment with beer tastes.
If you want to home brew beer, you will need four major ingredients: water, hops, yeast and barley. Barley, however, is considered to be the most important component in determining the quality of the beer as it gives beer it sweetness, flavor and color, along with natural sugars for yeast that convert sugar into alcohol during the fermentation process.
Instructions
1. Select a good recipe. Weigh the barley grains per the recipe.
2. Crack the barley grains in a roller mill to activate enzymes and convert starch. This will enhance the flavoring and sweetness. The cracked grain is called grist.
3. Set the temperature on the mash tun to 168 degrees Fahrenheit before adding the grains.
4. Add 1 qt. water for every 1 lb. of barley grain in the mash tun.
5. Mash the cracked barley grains at constant temperature between 150 degrees Fahrenheit and 158 degrees Fahrenheit for 60 minutes. The temperatures at which the grains are mashed depend upon the flavor you want and the accuracy of the equipment.
6. Rinse the grains with water once they are mashed. This will leech out dextrins and sugars that are left in the grains. Slowly run water over the grains and allow the grains to flow to the bottom of the container into the brew kettle.
Tags: barley grains, degrees Fahrenheit, This will
Pinto beans are a versatile and nutritious dried bean with many culinary uses. Because they are high in protein, they also are a suitable replacement for meat in cooking. According to New Mexico State University, when you combine pinto beans with rice or corn, they become a complete source of important amino acids that will keep you healthy and energetic. When you prepare pinto beans, flavor them with a variety of herbs and spices for a delicious meal.
Instructions
1. Sort the pinto beans and discard any tiny rocks or shriveled beans. Wash the beans several times in cool water and drain them well.
2. Place the beans in the stockpot and cover them with 1 to 2 inches of water. Boil the beans for two minutes and then turn off the heat. Allow the beans to stand in the covered stockpot for one hour and then drain them.
3. Return the beans to the stockpot and cover them with fresh, cool water. Add 1/8 tsp. of baking soda for every cup of beans. Place the stockpot back on the stovetop and boil the beans. Reduce the heat to medium-low and cook the beans for approximately 1.5 hours.
4. Add 1 tsp. of sugar, the diced onions and the minced garlic clove. Add salt and pepper to taste. Stir in 1 to 2 tsp. of Worcestershire sauce, if desired.
5. Continue cooking the pinto beans until they are tender, approximately 1.5 hours.
6. Remove the pinto beans from the heat, and serve them or add them to a recipe.
Tags: pinto beans, them with, approximately hours, beans stockpot, beans stockpot cover
Smoking a turkey undoubtedly requires the longest cooking time when compared to other cooking methods, such as roasting, deep frying or even using the barbecue. But the juicy and mouthwatering results are worth any additional cooking time. For smoking enthusiasts, the process in itself is an event and social gathering. Smokers are available in electric, charcoal and gas versions. Gas smokers provide a wider range of cooking temperatures. Unlike charcoal smokers, it is easier to control and maintain the cooking temperature of a gas smoker.
Cooking Time
When estimating the time required for smoking a turkey, plan on smoking 45 minutes to one hour per pound at 250 degrees. If you have a large smoker and intend to smoke several turkeys, or a whole turkey and several turkey breasts, don't figure on smoking for 45 minutes to an hour for the total weight of poultry. The cooking time will be estimated on the largest turkey being smoked. For example, if you are smoking two turkeys, each weighing 10 pounds, the estimated cooking time will be based on 10 pounds, not 20 pounds. If there is a great difference in size--such as smoking a 15-pound turkey and five-pound breast together--the breast may take a third of the time, compared to the whole turkey.
Testing for Doneness
Expect a longer cooking time at higher altitudes. Another factor that will influence the cooking time will be the starting temperature of the bird. A turkey that is not completely thawed will take longer to smoke. Use a thermometer to check the doneness. The meat thermometer should reach 165 degrees before removing the turkey from the smoker. It will continue to cook after being removed and is considered safe to eat when it reaches 180 degrees. Smoked turkey will have a pink tinge even when completely cooked, but the juices should run clear. If the juices are not clear, the turkey needs more cooking time. Another way to check the doneness of a whole turkey is to wiggle the wings or legs. When they are loose or can be easily pulled from the bird, the turkey is done cooking.
Tags: cooking time, cooking time, cooking time will, time will, whole turkey, bird turkey
Face masks are a great way to clean your pores, help with acne, soothe dry skin and simply relax. The next time you want to pamper yourself and your skin, head to the produce section of your grocery store. This fast and simple avocado face mask is perfect for dry sun-exposed skin.
Instructions
1. Mash the avocado with a fork until creamy. Avocados naturally contain a deep penetrating vegetable oil that is perfect for dry skin care. Maybe the most important element of avocado is that it is a good source of potassium, which is known as the youth mineral, so whether you are eating avocados or making a face mask, they can help your skin maintain its healthy and beautiful glow.
2. Add 1 tbsp. of all natural honey to the avocado mash. Honey has the ability to kill germs on the skin and can reduce swelling and inflammation, giving the skin a taught and youthful appearance.
3. Stir in the natural yogurt. Yogurt is a natural and gentle cleanser and is used in many skin care products. Yogurt also contains lactic acid, which soothes and softens the skin while tightening wrinkles and refining pores.
4. Peel and slice two pieces of cucumber to place over your eyes. With natural gentle astringent properties, cucumber is the perfect addition to your avocado face mask, as it cleans, nourishes, hydrates and helps reduce circles underneath the eyes.
5. Wash your face gently with warm water and pat dry. Apply a thin layer of the avocado face mask to your face and neck. Place the cucumber slices over your eyes and relax. Allow the mask to set for at least 15 minutes before rinsing thoroughly with warm water, and again, patting dry.
Tags: avocado face, face mask, Avocado Face, avocado face mask, Make Avocado, Make Avocado Face, natural gentle
Etiquette may seem outdated, but there are some basic rules that most people still follow. As a guest, it makes sense to learn them to avoid behaving in an offensive or rude manner. As a host, following etiquette rules can ensure the comfort and enjoyment of your guests.
Instructions
Follow Wine Party Etiquette as a Host
1. Have water available for drinking and for rinsing out wine glasses. Also, provide a bucket or container for rinse water or leftover wine.
2. Serve crackers and bread for palate cleansing.
3. Allow wine to breathe before serving your guests. You may need to decant younger wines, as they haven't had sufficient time to break down and open up.
4. Provide details about the wines you serve. Your guests may want to purchase bottles for their own collections or recommend them to other friends.
5. Give your guests enough time to study and dissect wines. Don't rush them through several different bottles.
6. Make sure your wine glasses are clean and free of unsightly spots.
Follow Wine Party Etiquette as a Guest
7. Avoid gulping wine. Wine is meant to be savored and appreciated with every sip. Part of wine tasting is noting flavors and aromas.
8. Shrug off the urge to pretend to like a wine. It's acceptable to be honest about your preferences.
Follow Cheese Party Etiquette as a Host
9. Cut the cheeses into small pieces. Allow your guests to taste-test each cheese without taking a large portion.
10. Provide a knife for each cheese you serve. Be sure to place uncut cheese on a suitable surface, like a cutting board or cheese board.
11. Use toothpicks to serve the cheese.
Follow Cheese Party Etiquette as a Guest
12. Refrain from filling your plate with cheeses before you determine whether you like them all. It's poor etiquette to return cheeses you don't like to a platter.
13. Use the provided utensils to choose cheese from platters. It's bad manners to use your fingers.
Tags: Party Etiquette, Cheese Party, Cheese Party Etiquette, Follow Wine, your guests, each cheese, Etiquette Guest
When field-dressed properly, deer provide meat called venison.
Field-dressing a deer is the act of removing the internal organs so that the deer can be butchered for consumption. Skinning the deer is the act of removing the skin from the deer's hide, again to facilitate butchering. There are many ways to accomplish this task, but for the purpose of preserving the meat (muscle) of the deer for the best-tasting venison, a quick, easy and efficient method works best.
Instructions
Field Dressing
1. Prop the deer on its back. Prop its head against a tree trunk so that it is slightly higher than the rest of the body. Put on rubber gloves to protect your hands from smell and potential injury.
2. Make a shallow cut approximately 2 inches deep with the knife from the deer's genitals to its upper rib cage. As you cut, keep the sharp edge of the blade pointed upward toward the hide, not the internal organs.
3. Turn the deer on its side to allow the organs to fall out. Not all of them will because some are attached inside the body to muscles and fat.
4. Remove the diaphragm from the deer's chest cavity. The diaphragm will be in the center of the cavity, separating the lung and heart from the stomach and intestines. The diaphragm is a tough, membranous muscle that runs from the spine to the stomach (when the deer is in a standing position). The best way to identify it is to locate the heart and lungs above it and the intestines below it.
5. Remove the deer's esophagus. The esophagus connects the heart and lungs; it is a tube-like organ located in the deer's throat that is several inches long. Reach as far as possible into the deer's chest and grab the esophagus, near the heart. With your other hand, carefully slide the knife into the deer's chest and cut the esophagus just above where your other hand holds it and take it out after it is cut. Once the esophagus and diaphragm have been removed, the organs will be released from their internal tethers for removal.
6. Pull out the heart and lungs; the intestines will follow. Place the organs in a garbage bag for disposal. If you choose, have someone hold the carcass up while you rinse it out with water, which will make transporting the deer less messy.
Skinning
7. Hang the deer head-up, meaning that its head will be level with yours and its appendages will be directed downward. There are several ways to hang a deer, and any method you devise will suffice as long as you have access to the neck and rest of the carcass. One method is to tie a rope around the deer's neck just below its jawline and string it up on a post or branch.
8. Make a circular cut all the way around the deer's neck. Make it intersect with the cut you made in the stomach during field-dressing. Start to remove the hide by grasping the skin and pulling down firmly.
9. Cut off the front legs with a hacksaw just above the knees once you have the hide down to the shoulders.
10. Make a cut on the inside of the deer's legs that runs toward the chest and intersects with the initial cut you made during field-dressing. Continue to pull away the hide from the skin.
11. Cut through the tailbone with a knife once you have the hide stripped away down to the tail.
12. Pull down the hide until you reach the deer's tarsal glands. The tarsal glands are dark patches on the inside of the hind legs. Cut off each of the legs just above the tarsal gland to finish removing the hide.
Tags: deer chest, from deer, heart lungs, just above, around deer, around deer neck
Recipes for French pea soup date back to the Louis XIV era. Originally, French pea soup was served on top of a large slice of bread. Today, most recipes do not call for the bread. Even though this soup is meatless and fits a vegetarian diet, occasionally some people will also include small chunks of ham. Here is an old-fashioned French pea soup recipe.
Ingredients
To make this traditional dish, you will need: 8 cups of water, 1 1/2 cups of split peas, 3 large carrots, 1/4 cup of butter, 2 tbsp. of chopped parsley, 1 diced onion, 3 chopped cloves and salt to taste. You can optionally include: 2 cups of chopped ham, 1 spring of savory, 2 tbsp. of chopped sorrel and 2 tbsp. of chopped chervil.
Process
Rinse off the peas and carrots. Bring the water to boil. Add the split peas and the butter to the water. Turn the heat down to medium high. After 30 minutes, add the carrots. After 30 more minutes add the rest of the ingredients. Turn the heat to low. Allow the soup to cook until all of the peas are broken and tender, stirring occasionally.
Tags: tbsp chopped, French soup, French soup, split peas, Turn heat
Vegetable seed viability depends on various factors.
Seeds that gardeners plant in home gardens, community gardens, fields and farms are living structures waiting for the right conditions to begin a new growth phase. Viability refers to the seed's ability to sprout and begin leaf and root growth. Seeds have variable life spans dependent on many factors, and they can die. If not properly stored to preserve their inner embryos and kept safe from attack by fungi and bacteria, seeds quickly dry out or are killed by invading organisms.
Ideal Storage Conditions
A lot of seed viability depends on how it's stored. Ideal seed storage conditions to preserve and maintain viability are cool, dark and dry environments. Temperatures between 40 and 45 degrees Fahrenheit and humidity between 45 and 50 percent are best for seed storage. Sealed glass or plastic containers stored in a closet are good seed storage conditions. Seeds should be dry, with no green or moisture, before being sealed for storage or they will mildew. Thick plastic zippered bags also make good storage containers. Keep seed containers out of strong sunlight.
What Kills Seeds
High temperatures and high humidity are the two main factors in seed death. Seeds exposed to direct sunlight or left in high moisture conditions die or become severely compromised. Although you want to avoid fungus and bacteria from moisture, total dehydration of the seed kills it. Sealed glass keeps the embryo's moisture even without exposing it to extra moisture and organisms. Time kills seeds also. Although some seeds stored in ideal conditions can remain viable for up to 10 years, too much time from seed formation to planting results in worthless seeds that won't grow.
Seed Storing Tips
Let freshly collected seeds dry outside on a windless day. Use dry paper towels or a screen to lay seeds out on a flat surface, not overlapping or piled together. Wash seeds from wet fruit such as tomatoes and cucumbers, using a fine mesh strainer to remove as much liquid and fruit pulp as possible for drying. Once seeds are thoroughly dried, place them in glass containers marked with the type of seed and the date.
Common Vegetable Seed Viability
Common vegetable seeds that remain viable for up to four years include beet, cabbage, Swiss chard, eggplant, squash, pumpkin and tomato. Vegetables with a brief viability of one year include lettuce, onion and parsley. Vegetable seeds that last a few years include beans, carrots, peas, spinach and okra. Seeds may still sprout after these time frames, but in lower percentages than fresher seed, and plants won't be as vigorous.
Sour cream is a dairy product made commercially by combining pasteurized light cream with lactic-acid producing bacteria. The combination results in sour cream, a tangy favorite used in dips, on baked potatoes and more.
Ingredients
Cream: The pasteurized cream must be at least 18 percent fat per the Food and Drug Administration (FDA), or the finished product can't be labeled sour cream -- instead, it must be labeled "light sour cream." Light sour cream has fewer calories than regular sour cream because it is made with either reduced-fat or non-fat cream.
Bacteria: Lactic-acid producing bacteria cultures are combined with the cream. They then grow and produce acid that "sours" the cream.
Additives: Commercial sour cream may also include additives, such as enzymes, gelatin, sodium citrate, salt or other additives. To avoid these additives (or to save money), try making your own sour cream.
Becoming "Sour"
After the cream and bacteria are combined, the mixture is stored for 14 to 16 hours at 72°F (22°C). During this time, as the bacteria grows, the cream thickens and develops its signature tangy or "sour" taste. It is then chilled and stored for 12 to 48 more hours, before being packed and shipped to buyers.
Pate (with an accent on the "e") is a French culinary term used to describe a finely chopped meat, fish or poultry--such as chicken--that is made into a paste or spread and served as an hors d'oeuvre. A popular variety is pate de foie gras (pronounced "fwah grah"), which is a delicacy made from the liver of fattened ducks or geese.
History
Foie gras has a place in Egyptian history, according to the Artisan Sonoma Foie Gras website. "Egyptians, Hebrews and Greeks used soaked wheat to feed the waterfowl, while the Romans used figs," the website says. "The result was an enlarged fatty liver which has been the highlight of the finest gastronomy in the world for over 4,000 years."
Main Ingredient
Wild ducks and geese "gorge themselves prior to migration to temporarily store fat in their liver and skin," reports the Sonoma Artisan Foie Gras website. These fatty livers are the base of pate de foie gras.
Other Ingredients
To make Emeril Lagasse's Terrine de Foies de Volaille, you will need 1 lb. chicken or other game livers, plus the following ingredients: 1 cup milk, a stick of unsalted butter, 1 cup chopped onions, 1/4 cup cognac or brandy, 2 bay leaves, 1 tsp. chopped fresh thyme leaves, 2 tsp. minced garlic, 2 tbsp. green peppercorns, 1/2 tsp. salt and 1/2 tsp. pepper, according to the Food Network.
Prep Work
Before making the pate, you will need to soak your livers in the milk for about two hours and then drain, according to The Food Network. Also, you need to drain your peppercorns and keep your unsalted butter cold.
Cooking
Melt 4 tbsp. of the unsalted butter in a large skillet and cook the onions for about three minutes. Then, add the garlic and cook for about 30 seconds. Add the chicken livers, 1 tbsp. of the peppercorns, bay leaves, thyme, salt and pepper and cook about five minutes, until the livers are browned on the outside and still slightly pink on the inside. Then add the cognac or brandy and keep the mixture on the heat "until most of the liquid is evaporated and the livers are cooked through but still tender," the Food Network advises. Take the skillet off the flame, take out the bay leaves, and empty the mixture into a food processor. Puree the mixture, add the remaining butter and pulse to blend. Finally, add the last of the peppercorns. Refrigerate for about six hours.
Tags: Food Network, unsalted butter, about hours, according Food, according Food Network, cognac brandy, cook about
School lunches can be healthy when children make good choices.
A large controversy has grown over time about what children eat during lunch time at school. Studies with the University of Michigan Cardiovascular Center have shown that children often consume fatty meats and sugary drinks while eating less fruits and vegetables. Teach your children to make healthy choices with school lunches or send homemade lunches to ensure they receive the nutrition they need.
Federal Guidelines
In spite of the bad reputation that school lunches have, federal guidelines are in place that dictate the types of food offered. Schools must meet guidelines in order to take part in the National School Lunch Program that offers free and reduced school lunches to low-income families. Lunches must not contain more than 30 percent of their calories from fat. Each lunch should offer a wide selection from the food pyramid, which includes grains, meat, fruits and vegetables.
Institutional Food
School lunches are usually a variety of institutional foods, which allow the school to buy items in bulk. Typical school lunch items include chicken nuggets, macaroni and cheese or other pasta, canned fruit and vegetables. Fresh fruit is not offered frequently due to its perishable nature. Pizza and other frozen entr es are often served. Bread is served is the form of heat-and-serve rolls. Children often have their choice of dessert, such as gelatin desserts or cookies.
Home Lunches
Packed lunches allow you to control what your child eats at school. Some schools, such as Chicago's Little Village Academy, ban lunches from home, saying they are inferior. If your school allows home lunches, pack nutritional choices. Offer your child turkey wraps with turkey and Swiss cheese wrapped in a whole wheat tortilla. Send fresh fruit, such as grapes, apples, bananas and orange slices. Allow your child to purchase school milk or send 100 percent natural juices. Raw vegetables make excellent choices paired with ranch dressing. Yogurt pouches and hard boiled eggs also work well in lunch boxes that keep items cold.
Milk
Encourage your child to drink milk instead of sugary drinks. Some schools allow the purchase of soft drinks. Teach your child the importance of making good lunch choices and selecting from a variety of dairy. Flavored milk, such as chocolate milk, is still a better choice than soft drinks because it is rich in vitamin A and calcium.
Tags: your child, children make, fruits vegetables, School lunches, school lunches
These tasty crispy chicken chunks are perfect as an appetizer, or as a snack. They fit perfectly in the wee hands of children, and are requested during sleepovers. They make the perfect children's snack. These crispy chicken chunks are also economical. Three average-sized chicken breasts will make almost two whole pans of chunks--enough to feed a small army of hungry children.
Instructions
1. Preheat the oven to 350 degrees. Using the cutting board and knife, carefully slice the chicken breasts into small chunks. The chunks should be between 1 and 2 inches. Place chicken chunks on a paper plate.
2. On another paper plate, crush several handfuls of potato chips into tiny pieces. Mix the plain chips well with the barbecue, and set chips aside.
3. Crack the eggs into the bowl, and whisk the eggs until well mixed.
4. Dip the chicken chunks in the egg. Coat the chunks well with the egg mixture, then roll them in the potato chip mixture. Completely coat the chunks with potato chips. Place them on the cookie sheet. Leave space between the chunks.
5. Place the cookie sheet in the oven and bake for approximately 10 minutes. Remove the delicious crispy chicken chunks from the cookie sheets, and serve.
A fun way to pass a winter afternoon or a long snow day is to make old-fashioned candy with your kids. Pulled candy is an old-fashioned favorite made by pioneer families, who didn't have access to store-bought sweets. Children will enjoy making this treat just as much as eating it.
Instructions
Make the Candy Base
1. Grease plates with butter or shortening.
2. Mix brown sugar, molasses, water and vinegar in the saucepan.
3. Stir over high heat until the mixture comes to a boil.
4. Lower heat, and add one tablespoon of butter (no substitutes) and continue to stir for 10 more minutes.
5. Test the candy. It is ready when syrup dripped from a spoon into a glass of water forms a hard ball.
6. Pour candy mixture onto the buttered plate, and let cool for five minutes.
Pull the Candy
7. Grease your hands with butter or shortening.
8. Pull the cooled edges of the candy toward the center.
9. Pick up the candy and pull it to a foot in length, then press the ends together. Fold the candy over itself. Repeat this motion until the candy becomes stiff, but not brittle.
10. Twist the candy into a long rope and lay it on a greased counter top.
11. Cut into small pieces once it has completely cooled.
Tags: butter shortening, with butter, with butter shortening
Yogurt and fruit are both components of a healthy diet.
The USDA recommends consuming 2 or 3 servings of dairy products each day. Yogurt has become a popular, healthy, not to mention tasty way for people to consume a portion of their recommended daily dairy requirement. Fruit is also an essential part of a healthy diet. Mix them together to create a healthy, delicious snack, dessert or side dish.
Instructions
1. Buy your desired flavor of yogurt. Depending on your specific tastes, certain fruits will taste better in certain flavors of yogurt. A vanilla-flavored yogurt is commonly used as a base, because it has a light flavor that mixes well with most fruits. For a more adventurous taste, try flavors such as coconut creme and key lime pie.
2. Buy your choice of fruit. Strawberries and bananas are most commonly added to yogurt, but others -- such as kiwis, peaches, pineapples and berries -- also add great flavors and texture.
3. Prepare the fruit. If needed, wash and skin the fruit. With a knife, cut or chop the fruit into pieces of the desired size.
4. Pour the yogurt into a serving bowl. Add the fruit. Lightly stir the fruit and yogurt together to evenly distribute the fruit throughout the yogurt.
Many people purchase a ham from the store that is pre-glazed and simply toss it in the oven and heat it up before serving. However, if you want to experiment with a fantastic recipe for the grill, here is a great barbecued ham recipe.
Instructions
1. Combine the mustard, bourbon, apple juice, brown sugar, cinnamon, allspice and honey in a saucepan. Heat slowly and gently, being sure to allow everything to dissolve. Once dissolved, then set aside and let cool.
2. Place your ham in the large glass bowl and smother it with the sauce that you created. Place the ham in the fridge for 36 hours being sure to re-marinate the ham every 6 hours. Also be sure to rotate the ham so that the juices get to both the top and bottom.
3. Pre-heat the grill to a medium heat. Low and slow is the key here. Since the ham is already cooked, you don't want to blast it with too much heat and have it dry on the outside and cold on the inside.
4. Barbecue your ham on the grill for 12 to 14 minutes per pound. Again, this is for an already cooked ham. If you need to cook the ham through, it will take much longer. The ideal internal temperature for a ham is 150 degrees F.
5. Re-baste the ham every 30 minutes with the additional marinade.
6. Remove the ham from the grill, allow to cool slightly, then serve to family and friends.
When you fix your morning coffee or tea, do you reach for sugar, or perhaps the pink, blue or yellow packets of artificial sweetener? You may be surprised to learn that there is one artificial sweetener that has been researched since the 1950s and used in Japan since the 1970s, but still hasn't managed to find its way into your local Starbucks. This beneficial, all-natural sweetener called stevia has slowly made its way onto supermarket shelves. Stevia is nature's safest sweetener.
About Sugar
Many might agree that white cane sugar gives the best taste to coffee or sweets. Sugar is what all of the other sweeteners are compared to, when discussing their flavor and potency. However as eating sugar causes blood glycemic levels to spike, it is not an ideal choice for diabetics or those concerned with their weight.
Saccharin, Aspartame and Sucralose
Found in the little pink packets of Sweet-n-Low, is the chemical saccharin.
Saccharin has widely been recognized as causing allergic reactions and cancer in laboratory animals.
Aspartame is found in the little blue packets, called Equal. Even though FDA research has declared aspartame to be a safe alternative to sugar, many consumers have reported symptoms such as headache and dizziness, abdominal pain, depression and increased hunger. Dr. H.J. Roberts has conducted studies on aspartame (medicinenet.com/artificial_sweeteners/page8.htm), and refers to those experiencing aspartame's side effects as having "aspartame disease."
Sucralose, found in yellow Splenda packets, is America's most popular choice in artificial sweeteners. Although makers of Splenda products cite FDA safety findings on its website, splenda.com, Duke University Medical Center published a report in 2008 entitled "Splenda Alters Gut Microflora and Increases Intestinal P-Glycoprotein and Cytochrome P-450 in Rats."
Why Stevia is the Best Choice
Stevia has been used and researched around the world for many years and has not been shown to have any toxicity to humans or have any ill side effects. Stevia is proven to be safe for human and animal consumption. Stevia does not have glycemic effects on blood sugar, which makes it a safe alternative for diabetics.
Stevia is non-fermentable, which means that it does not create a reaction when added to yeast. This is helpful for those who may be fighting an overgrowth of yeast in their system, called candidasis. However this also means that Stevia doesn't work well as an alternative to sugar in making baked goods.
Though the intensity of Stevia's sweetness tends to vary from brand to brand, it generally is 250 to 300 times sweeter than sugar.
Stevia is often more expensive than other sweeteners. This is because it is not as widely cultivated as sugar, and is not made of cheap, manufactured chemicals. However, as Stevia is likely to become more widely used in the future, perhaps the market will become more competitive.
Now available in many health food and grocery stores is a delicious brand of stevia-based sweetener called Pure Vida. Manufactured by Whole Earth Sweetener Company, Pure Vida is a natural alternative to artificial sweeteners that is a great-tasting and healthy addition to that morning cup of coffee or tea.
Tags: alternative sugar, artificial sweetener, artificial sweeteners, become more, means that, morning coffee, other sweeteners
Getting a stylish up-do for the evening doesn't necessarily require a $100 trip to the salon. In fact with just one chopstick you can create a casual or sophisticated look that will have you friends asking how your hair is being held up by a chopstick.
Instructions
1. Putting your hair up with chopsticks begins with pulling the hair together at the back of the head as you would do if securing it in a pony tail. Depending on the length of your hair and how high up on your head you want it to be determines where you should gather the hair. For those with shoulder lengths hair, it’s best to tightly gather the hair in the middle of the back of the head. Those with longer locks will want to pull the hair together at the nape of the neck.
2. Once you have gathered the hair at the back of your head, place your left hand around the hair. Wrap your hand around the hair so that the palm rests against the underside of the hair and your thumb rests on the upper portion.
3. Begin twisting the hair in a counterclockwise direction toward the crown of your head. Use your right hand to help complete the twisting. Remember that you don’t want to twist the hair to the very end to be caught in the twist.
4. You are now ready to secure the twist using a chopstick. Holding the twisted hair to the back of your head with your left hand and holding the chopstick in your right, decide where you want the chopstick to go. Do you want it at a horizontal or do you want it at a 45-degree angle? For demonstrative purposes, the chopstick will be inserted into the hair at a horizontal angle.
5. Using the end of the chopstick, find a portion of hair on the right side of the head between the ear and the twist and stick the end under the hair. Depending on the thickness of your hair and how tight you want the twist to be will determine how much hair you want to use for this part. Thicker hair requires that the chopstick be threaded under a larger section.
6. After you have threaded the chopstick through the hair on the right side of the head, slide the chopstick over the twist you have created and secure the end through a piece of hair on the left side of your head.
7. Have some fun with it. Curl the pieces of hair not caught up in the twist. You can even curl the ends of the hair that is up from the twist. You can make this a quick fix for getting your hair out of your face on a hot day or a quick up-do for a night out.
Tags: your hair, your head, around hair, back head, back your, back your head, caught twist
Egyptian cuisine--like other Middle Eastern fare--expresses Mediterranean and Asian characteristics. This is no surprise considering Egypt's location in northeast Africa, between the Mediterranean and Red seas and along the Spice Route. Egyptian cooking yields a great variety of foods from simple basic ingredients and flavorful spices. To prepare Egyptian food properly, become comfortable with these staples and the variety of ways in which they can be combined.
Basics
To understand Egyptian cuisine more fully, familiarize yourself with the foods of other Middle Eastern and Mediterranean countries, starting with Greece, Lebanon and Turkey. Egyptian food rests on a similar foundation as the cuisine in other areas of the region and is served in a similar style: an abundance of dishes, many of them vegetarian, served with salad, flat bread, dips and olives. Egyptian dishes include many Middle Eastern and Greek foods now popular in the West: kebobs, hummus, stuffed grape leaves, falafel, baba ghanouj, moussaka and stuffed eggplant.
Egyptian food is not typically hot, but it is well-spiced with herbs such as cumin, coriander, fenugreek, mint, parsley and saffron--in addition to lemon, garlic or onion. Grilled or roasted chicken and lamb are the most commonly served meats while grilled pigeon is considered a delicacy. Legumes are consumed regularly in Egypt, even at breakfast. Fava beans, lentils and chickpeas are used to make such favorites as hummus, falafel and what some consider Egypt's national dish: ful mudammas (mashed fava beans). Food often is served in a way that allows you to eat items separately or to combine them into a sort of sandwich or wrap.
Widely available vegetables include tomato, cauliflower, green peppers, okra, cabbage, potatoes and eggplant. A chopped tomato salad or sliced cucumbers accompany most meals. Vegetables also are used to make a variety of richly spiced stews, which may be combined with legumes, rice or pasta.
Serving
To serve a proper Egyptian meal, prepare many types of dishes and allow guests to serve themselves and to combine flavors as they wish. An Egyptian meal, despite the limited number of basic foods and spices, is a new experience each time. Dishes, familiar by name, vary on each preparation and may be changed further by how the diner chooses to combine the many dishes before her. Learn to prepare the medleys of Egyptian cooking by first following recipes. As you become familiar with the spices and textures of the food, experiment with a creative combination of the basic ingredients.
Etiquette
If you are a guest at an Egyptian dinner, take a small gift to the host and praise the cook. It is not uncommon to serve Egyptian food on platters and without plates or utensils. You may eat only with your right hand; the left hand is considered unclean. Do not eat all the food on your plate or finish any of the food served. This is tantamount to accusing the hosts of not providing enough.
Caramel is created when sugar is heated slowly. It has a nice creamy texture and is naturally sweet. Caramel is used in many types of desserts to give them more flavor. It can be drizzled over ice cream or mixed in with some pudding. Caramel is sold in a jar as a liquid, and in a square as a solid piece of candy. Each square is individually wrapped and together they are called caramels. These caramels can be used to make many things. One way to use caramels is to make some candy apples.
Instructions
1. Begin by washing your apples and drying them off with a paper towel. You want the skin to be nice and smooth (and clean of course).
2. Insert a skewer into each of the apples near the stem. You can remove the stem if it is in the way. If the skewer is too long, break it in half.
3. Unwrap the caramels and place them in a microwaveable bowl. Microwave the caramels for 1 minute at a time. Take the bowl out and stir the caramels. Continue doing this until there are no chunks of caramel left and the caramel is a smooth liquid.
4. Put the crushed nuts and in a large bowl and put that bowl next to the bowl of melted caramel.
5. Dip your apple in the caramel first. Twirl it around so that the caramel gets all over it. Then dunk it in the chopped nuts. Again, you will want to twirl it around to get nuts all over it.
6. Place the now candied apple on a piece of wax paper. When you have finished all of your apples, place them in the refrigerator until the caramel hardens again.
Velveeta is a popular brand name of a processed cheese product manufactured by
Kraft Foods, Inc. It is has a soft texture and has a taste similar to that of American cheese. It is commonly added to innumerable dishes such as soups, pastas, sandwiches, casseroles, pastries and salads. You can also create a delicious nacho cheese dip using Velveeta cheese. You can make a tasty Velveeta cheese dip that that does not have a thick consistency by adding milk.
Instructions
1. Remove an entire 8 oz. brick of Velveeta cheese from its packaging. Using a cheese grater, grate the Velveeta cheese over a dry bowl or container and set aside.
2. Pour the grated cheese and 1/4 cup of fresh milk into a medium-size saucepan. Heat the mixture under the lowest heat setting.
3. Stir the mixture until the Velveeta cheese is fully melted. Add 1 tbsp. of chopped tomatoes, jalapenos or other spices for a more tasty cheese dip. Serve with your favorite nachos and enjoy.