Pizza first appeared in the northern regions of Italy. At the beginning of the 20th century, it found its way to the United States. During recent years, the pizza that contains a tomato-based sauce with various meat and vegetable toppings and a layer of cheese has seen a new type of pizza emerge. Chicken Alfredo pizza is an example of this departure from the norm.
Instructions
1. Prepare the dough for the pizza crust by hand. The best pizzas are the ones that are hand tossed and prepared by hand. Lightly prick the crust at various points around the pizza to prevent air bubbles from forming.
2. Prepare an alfredo sauce from your favorite recipe. Make enough to spread a thin layer across the top side of the crust. Make sure the sauce reaches to within an inch of the edge.
3. Spread a thin layer of grated mozzarella cheese around on top of the sauce before topping with the other ingredients. Don't make this layer too thick, you want just enough to form a base for the other ingredients to be held in place after melting.
4. Cut the chicken into cubes a 1/2 inch to 3/4 inch in size. Spread these over the crust, making sure you have an even distribution on every part of the pizza. Add additional flavor to the pizza by using charbroiled chicken breast. This will impart a smoky flavor to the final pizza.
5. Layer a final layer of cheese over the top of the finished pizza before placing into the oven. Watch the pizza carefully as it cooks and pop any large air bubbles that appear in the crust as it bakes.
Tags: Chicken Alfredo, layer cheese, other ingredients, thin layer
Flavored cooking oils can be a wonderful way to add flavor to any dish you cook. While you can purchase a multitude of flavored oils at specialty cooking stores, it is just as easy to make them yourself at home. You can make flavored oil either by heat infusion or cold infusion. Either way, the oil will taste fresh, and for a fraction of the cost of purchased flavored oils.
Getting Started
You'll need some lightly flavored oil, such as safflower or canola. If you make hot-infused oils, you'll need a stainless steel saucepan with a heavy bottom. The herbs and spices you choose can be any that you consider favorites. Herbs should be fresh if at all possible. Spices can be whole or ground. You will also need a funnel and a bottle with a tight-fitting lid to store your flavored oil.
Hot Infusion
Heat 2 cups of oil in the saucepan over low heat. Add 1 cup of herbs or spices. Raise the temperature of the oil, stirring constantly, until the oil begins to bubble slightly. Cook for an additional 5 minutes and remove from the heat. Pour into a heat-proof bowl or extra-large measuring cup. Allow the oil to cool, and then taste it to see if the herb/spice flavor is strong. If so, add 2 more cups of oil and stir. Strain the oil through cheesecloth to remove the herbs and spices. Bottle and cap tightly. Refrigerate the oil for up to 2 months. If the flavor of the oil isn't strong enough when you first taste it, repeat the heating process before continuing.
Cold Infusion
Choose the bottle you'll store your flavored oil in, and measure how much liquid it will hold. Heat that amount of light oil in a saucepan over low heat until just warm. Using a mortar and pestle, bruise the fresh herbs or crack the spices you plan to use. Use a funnel to place the herbs or spices into the bottle. Pour the warm oil over the spices and cap the bottle. Shake the bottle to distribute the herbs throughout the oil. Set the oil on the counter and shake daily for one week. Taste the oil and add more herbs or spices if necessary and repeat the shaking process for another week. After two weeks, store the oil in the refrigerator for up to two months.
Tags: herbs spices, flavor strong, flavored oils, over heat, saucepan over
Bread dough clay, also known as baker's clay, is a simple yet durable modeling clay that is versatile and easy to make. Bread dough clay is very similar in composition to edible bread dough but does not contain yeast. The most common use for bread dough clay is to make ornaments by rolling the dough out flat and cutting shapes with cookie cutters, but you can also make attractive bowls out of this clay.
Instructions
1. Measure 4 cups flour and 1 cup salt into a mixing bowl. Stir to combine. Add 1 1/2 cups water and 1 tbsp. cooking oil. Stir until the mixture is smooth. Knead the mixture for five minutes until it resembles bread dough. Keep the dough in an airtight container until you are ready to make your bowl. It will remain fresh for about one week.
2. Form pieces of the dough into long rolls. Coil a roll into a flat circular shape. Stick the end of a roll onto the coiled piece, and continue to enlarge the flat circle to form the base of the bowl. The size of the base determines the size of the finished bowl; make the base as small or as large as you wish.
3. Attach dough coils around the outside perimeter of the base to form the sides of the bowl. When the sides of your bowl are the desired height, smooth the top edge or lip of the bowl. If desired, smooth the sides of the bowl as well by slightly moistening your hands with water and flattening the surface with your fingers.
4. Bake the bread dough bowl in the oven on a cookie sheet lined with parchment paper at 275 degrees F for about an hour. When it is fully baked, take it out carefully and let it cool.
5. Paint the cooled bowl any color you wish. Let the base color dry, and then, if desired, paint designs on the bowl in contrasting colors. Give the dried paint a coat of clear lacquer for a shiny finish if you wish.
Boiled calamari is often used in a seafood soup with scallops and mussels or in a salad. Calamari all'insalata is a popular Sicilian (Italy) dish. When adding boiled calamari to a dressing or other dish, it is a good idea to cook and season the squid a day ahead of time to allow the flavors to be fully absorbed. You need to boil calamari with some herbs to enhance the flavor but don't use overpowering herbs or spices since squid is a delicate seafood.
Instructions
1. Fill two pots with salted water.
2. Add the squid bodies, the juice of ½ a lemon (squeeze it directly into the water), 1 bay leaf and a small palm of salt into the large pot and bring to a boil. Place the tentacles, the juice of ½ a lemon, 1 bay leave and a tsp. of salt in the small pot and bring to a boil.
3. Lower the heat to medium and cook the large pot for 25 minutes and the small pot for 15 minutes..
4. Remove both pots from heat. Allow the squid bodies to sit for five extra minutes in the cooking water while the tentacles need to sit in the water for 15 more minutes.
5. Add any other flavorings you desire and serve. If you are making the calamari in advance for a salad, mix it with the dressing, barely cover it with water and refrigerate until you are ready to use it.
Mustard is one of the most widely used spices in the world today and is an integral spice in many countries' cuisines. It comes from the seeds of what was known as the senvy plant. The mustard seeds can be used whole or ground into powder. What is known as prepared mustard is simply whole or ground mustard seeds mixed with liquids to make a paste.
History
The use of whole and ground mustard seeds as both a spice and a medicine dates back to the ancient Greeks, Romans and Egyptians. The Romans were the first to experiment by mixing ground mustard seeds with other spices and liquids to create the first prepared mustard. In 1292, mustard made its debut on the French culinary scene, and in just a short time the city of Dijon became the leading mustard producer in the world.
Maurice Grey of the Grey-Poupon mustard company invented a machine in 1853 that automated the processing of mustard seeds. This invention enabled mustard, also known as "mustard cream," to be made quickly, in mass quantities and at a very low cost.
In 1904, R.T French introduced what he called "cream salad mustard," a prepared mustard with a bright yellow color and distinctive flavor, at the St. Louis World's Fair. From this point forward, mustard's popularity exploded as people discovered new ways to enjoy the condiment. According to the Encyclopedia of Spices, currently over 400 million pounds of mustard are consumed each year.
Although French's yellow mustard was the first to be referred to as "prepared salad mustard," the name actually has a much broader connotation that includes most prepared mustard available today.
Ingredients
Prepared mustard is created from mixing whole or crushed mustard seeds with some type of acidic liquid (usually vinegar) and adding additional spices or flavorings). The flavor and color of the mustard will also be impacted by the type of seed as well as the method used in preparation.
Dijon mustard gets its distinctive flavor by substituting the juice from unripe grapes for vinegar.
White mustard seeds impart a milder flavor to the finished product. Black or brown mustard seeds have a more pungent taste and produce the hottest mustards. Cooking mustard will tone down the bite of even the hottest mustards.
Types
Deli-style, whole-grain and stone-ground mustard is prepared using either whole or coarsely ground seeds.
Dijon mustard currently uses white or burgundy wine in lieu of vinegar, although some producers use various types of vinegar.
Yellow mustard is produced using white mustard seeds and gets it bright yellow color from the addition of turmeric.
Fruit or honey mustard is a blend of mustard and honey or crushed fruit.
Culinary Uses
In the United States today, mustard is most often used as a condiment on hotdogs, hamburgers and sandwiches. It pairs well with both red meat and poultry, although poultry lends itself to honey mustard while red meat does better with Dijon or deli-style mustard. Mustard is also a good companion to sharp cheese both as a condiment or included into a cheese-based dish such as macaroni and cheese.
Mustard is a popular ingredient in salads either incorporated directly, as in many potato salad recipes, or emulsified with vinegar, oil and other spices to create a salad dressing.
Mustard lends itself well to cooked sauces, marinades and other hot dishes as the cooking process reduces its pungency, and it is a key ingredient in many of the barbecue sauces available today.
Warnings
Mustard allergies were thought to be a very rare condition until 2005 when a comprehensive research study was carried out in Spain. Symptoms can be mild or can cause severe anaphylaxis. Many countries have now adopted strict food labeling laws that require the producer to list the presence of any mustard product.
Grilled corn on the cob is delicious and moist, and it's a great addition to any barbecue menu. This method will show you make the recipe using corn in its husk.
Instructions
1. Remove loose pieces of husk and cut excess silk from each corn cob.
2. Put all of the corn cobs in a large bowl of water and let them soak for 15 minutes to provide moisture for cooking (it will evaporate as the corn cooks).
3. Prepare your grill while the corn soaks.
4. Remove the corn and shake gently to remove excess water.
5. Put the corn on the grill and cover.
6. Turn the corn every 5 to 15 minutes depending on how hot your grill is.
7. Test to see if the corn is ready by sticking a fork into the kernels when the husks are charred and dry. Cooked kernels will be soft and the fork will slide in easily.
8. Use tongs to remove the corn from the grill.
9. Hold one end of the corn with a towel and peel the silk and leaves away.
10. Rinse the corn in warm water to remove ash and silk.
Part of the fun of chewing any type of gum is blowing bubbles. Follow these steps to become a champion bubble blower.
Instructions
1. Put a piece of gum into your mouth and begin to chew it. The gum needs to be well moistened and softened up before bubbles are possible. Two to three minutes of chewing it should be sufficient to get it ready for bubble-blowing.
2. Stretch out your chewing gum. Using your tongue and top and bottom front teeth, stretch your gum out to form a thin, flat layer. Depending on the type of gum you are chewing, this may require more than one attempt.
3. Suck in your cheeks and blow gently out toward the layer of gum between your top and bottom front teeth. As you exhale, your lips should gradually come closer together.
4. Push your lips out slightly, while still blowing, to direct the bubble.
5. Stop blowing air when your bubble has reached your desired size. Blowing too much air into your bubble will cause it to pop.
6. Inhale quickly in order to suck your bubbleback into your mouth before it pops. As you draw your bubble back into your mouth, the bubble may make a popping or snapping noise. Even with practice, gum may still get on your lips despite trying to inhale it without a mess.
7. Take the gum out of your mouth and dab your lips with it in order to pick up the gum that is sticking to your lips or cheeks.
8. Return your gum to your mouth and prepare to start all over!
Tags: your lips, your mouth, into your, your bubble, into your mouth, back into
Chutney is a condiment used primarily in Indian cuisine alongside meat and vegetable dishes to counteract their spiciness. It is a mixture of chopped fruits or vegetables combined with sugar, vinegar or citrus juice, similar to a relish or salsa. One of the most common types of chutney uses fresh fruit to makes a sweeter version of the condiment. Making chutney is more of a method than an exact recipe because the ingredients vary depending on the chef, so use any type of fruit you desire.
Instructions
1. Peel the fruit and remove any cores, seeds or pits. Cut the fruit into small, uniform squares-- approximately 1/2 inch pieces--and transfer them to a large mixing bowl.
2. Sprinkle the fruit with 6 tbsp. granulated sugar and 3 tbsp. vinegar.
3. Mix the fruit gently with a wooden spoon until all of the fruit pieces are evenly coated with the sugar and vinegar. Cover the top of the bowl with plastic wrap.
4. Leave the covered chutney at room temperature for 1 hour if you plan on serving the chutney the same day. Transfer the covered chutney to the refrigerator for up to 24 hours if you want to eat it at another time.
5. Stir the chutney gently before serving it. Make sure all of the sugar has dissolved into the fruit juice and no grainy sugar crystals remain. Serve the chutney spooned over spicy meat dishes.
Tags: covered chutney, sugar vinegar, with sugar, with sugar vinegar
Scrambled eggs are a healthy option of any meal of the day.
Scrambled eggs are a versatile dish with many possible variations. You can season scrambled eggs with herbs, peppers, meats and cheeses to create a meal that is perfect for breakfast or any other time of day. Eggs are packed with healthy protein and are low in fat, so a serving of scrambled eggs makes a great entree for breakfast, lunch or dinner.
Seasoning Eggs with Peppers
Salsa is an excellent garnish for scrambled eggs and can add just a touch of heat to the dish.
Scrambled eggs taste great when given a spicy kick, and the best way to do so is with peppers. Cayenne pepper, or red pepper, is a good option for the spice lover. Cayenne pepper is found in the spice aisle of the grocery store, and it is typically inexpensive. Sprinkle a small amount in the eggs while they are cooking in the pan, or sprinkle on top of the finished eggs on the plate. Remember that cayenne pepper is very strong, and just a half-teaspoon adds a lot of spice. Another pepper that is commonly used to spice eggs is ground black pepper. Paired with a dash of salt, fresh ground black pepper adds an earthy taste to scrambled eggs. For other spicy options, try diced jalapeño peppers or a tablespoon of salsa on the side of scrambled eggs.
Herbs in Scrambled Eggs
Fresh or jarred herbs are excellent options for seasoning scrambled eggs. Using herbs from similar families ensures success when seasoning any food, including eggs. For example, thyme and oregano complement each other well for an Italian kick. Rosemary and ginger work perfectly together and add an Asian flair, with a hint or bitterness and a hint of sweetness. Fresh or ground basil is also an excellent seasoning for scrambled eggs. Mix in the herb with the eggs while they cook, or garnish the top or side of the finished eggs with chopped basil. When using basil, sliced or diced tomatoes complement the strong taste and add a bit of sweetness.
Meat and Cheese in Scrambled Eggs
Adding cheeses provides enhanced flavor and texture to scrambled eggs.
Many people prefer to season their scrambled eggs with various meats and cheeses. Choose breakfast meats such as chopped bacon, sausage or ham to spice up scrambled eggs and add even more protein. Remember that breakfast meats tend to be high in sodium, so extra salt may not be necessary when adding meats to scrambled eggs. Similarly, cheeses add a salty punch to scrambled eggs, and a melted texture that is pleasing to the tongue. Try shredded cheeses such as mozzarella, cheddar or asiago, or sliced American cheese, which melts easily in scrambled eggs and omelets. Like meats, cheeses also contain sodium, so taste before adding salt to the eggs to avoid over-seasoning.
Seasoning with Fresh Vegetables
Create a healthy dish full of fiber and protein by seasoning scrambled eggs with fresh vegetables. Chopped bell peppers, onions and mushrooms are good options to create a garden dish full of color and healthy antioxidants. Spinach is another vegetable that works well in omelets and scrambled eggs. Saute or steam the spinach first, then scramble it in with the eggs for a delicious and colorful entree. Fresh tomatoes diced in small squares add a sweet taste to eggs, and are delicious when paired with earthy herbs. Some cooks even like to mix a fresh salsa into the pan while scrambling eggs to add both vegetables and spice to the mix without having to prep too many ingredients.
Perhaps you have venison steaks from either a hunt or your local butcher but aren't sure cook them. Or maybe you've heard that venison can be tough and gamey, and you aren't sure you want to try. You can learn grill venison with charcoal in a few simple steps. Remember that venison isn't like beef--it's leaner and will dry out if you don't take special care of it. To avoid cooking your venison to a dry shoe leather, baste it with butter or some other sort of fat to keep it flavorful and tender.
Instructions
1. Start charcoal grill. Wait until the charcoal turns gray and the coals are hot.
2. Pat the venison steaks dry with paper towels. Excessive moisture will cause the steak to toughen.
3. Sprinkle garlic salt and cracked pepper over both sides of steaks--no more than 1/8 tsp. each or to taste.
4. Put steaks on the grill and lay a teaspoon of butter or a piece of bacon on top.
5. Turn steaks and add more butter and bacon as required to keep the meat moist. Remove the bacon from the top side and put it back on after you turn the steak.
6. Test steak for doneness with meat thermometer. Steak interior should read 160 degrees.
There are many ways to make a fortune, but buying a winery isn't one of them. Those who can afford to plunk down several million dollars on a boutique winery may be more into the bucolic lifestyle and bragging rights than future profits. Buying a winery outright is the most expensive way to get into the business, but it's also the easiest.
Instructions
1. Research what's involved with wine making. The University of California at Davis has a world-renowned department of viticulture and enology offering programs in all aspects of the business. Visit www.wineserver.ucdavis.edu for more information.
2. Take stock of your assets and your determination. Producing quality wines year after year takes expertise in microbiology, agronomy, marketing, enology and machine repair, or the time and money to hire experts. Wine making is hard work regardless of whether it turns a profit and requires 100 percent determination and dedication.
3. Choose a location. Wines from states other than California, Oregon and Washington will be difficult to market. Every wine-growing region has different microclimates suited to the cultivation of specific varietals. If you favor one type of wine over another, buy a winery where those grapes grow.
4. Consider buying a winery Down Under. Australia is quickly becoming one of the world's fastest-growing wine exporters by volume, and Aussie vineyards are dirt cheap compared with those in California's wine country.
5. Find out if the winery has a strong, popular public identity, up-to-date equipment and facilities, and established distribution and sales networks. If growth is important, make sure that the existing facilities have room to expand.
6. Establish an annual output. Most U.S. wineries are small, familyor individually owned businesses, and produce from 3,000 to 10,000 cases per year. Anything more and you're leaving boutique territory and venturing into the mass-market realm.
7. Retain quality personnel. If the winery is strongly associated with a well-regarded wine maker, it's important that he or she stay on. Consistency is crucial to a winery's success.
8. Determine whether you want to cultivate your own grapes or just own a wine-making facility. In the Napa Valley, an acre of prime vineyard goes for about $64,000 to $102,000, not including the additional $15,000 to $20,000 to plant, maintain and harvest each acre. If you don't have the capital to invest in starting an average boutique vineyard--which won't produce for three years--consider purchasing grapes from growers. You'll knock five years off getting your brand to market--three for the vines to bear fruit and two to age your reds.
9. Decide if you want to build a tasting room (or keep an existing one), and who will manage it while you're away. Direct sales allow you to keep 100 percent profit; sell through a distributor and your share drops to 50 percent.
Frozen coffee drinks are refreshing in the summer time, but most of them are very high in calories. A cup of black coffee has around 3 calories. Add a teaspoon of sugar and a little bit of milk, and the calories go up to around 40. But most frozen coffee drinks purchased from restaurants are upwards of 500 calories. Keep the calorie count down by making frozen coffee at home.
Instructions
1. Put 6 or 7 ice cubes into your blender. Add 1 cup of milk and 1 tbs. instant coffee. To make your frozen coffee low fat, choose skim or 1 percent milk.
2. Choose your flavors for your frozen coffee. You can skip adding a flavor if you like your frozen coffee to taste like coffee. Some popular flavor choices include vanilla, almond extract and chocolate syrup. Add the flavor of your choice to the blender. Use approximately 1 tbs., more of less, depending on your taste preference.
3. Add sweetener to the blender, based on your taste preference. To keep the frozen coffee low in calories use an artificial sweetener such as saccharin, aspartame or sucralose. Each of these are sold under many different brand names.
4. Turn on the blender and blend the ingredients for 1 to 2 minutes. When the beverage is well blended, pour it into a chilled glass and enjoy.
Tags: frozen coffee, frozen coffee, your frozen, your frozen coffee, your taste preference
Broken corks are a thing of the past with lever-style wine openers.
If you like wine, then you've probably broken a few corks while it was still lodged in the bottle. This situation poses the all-too-common problem: how do you get the cork out without getting little bits and pieces of cork in the wine? You can avoid this problem all together by purchasing the right wine opener. Lever-style wine openers like the Houdini Wine Opener hold the bottle firmly in place and use the physical power of a lever to cleanly pull out the cork. Cheers to no more cork in your pinot grigio!
Instructions
Operating a Houdini Wine Opener
1. Lift the lever up so the worm is lifted up. The work is the twisting needle-like part of the opener that is directly inserted into the cork.
2. Place the very top of the wine bottle between the two grips. This will place the cork directly beneath the worm. Make sure the bottle is in the spot that is shaped like a wine bottle neck. It needs to be in this exact position to be held firmly in place.
3. Squeeze the grips tightly to hold the wine bottle in place.
4. Push down the lever so the worm is inserted into the cork.
5. Pull the lever back up to remove the cork from the wine bottle. Make sure to have a firm grip on both the two grips and the lever so your hands don't slip off.
6. Put the lever back in the down position and squeeze the grips on the cork you just pulled from the wine bottle.
7. Lift the lever while squeezing the grips to remove the cork from the worm.
Iceland has beautiful natural features, a strong government dedicated to social welfare and some of the lowest crime rates in the Western world. If you'd like to be a part of Iceland, the process of citizenship is rigorous but not overwhelming. For any dedicated person who wants citizenship, becoming a citizen of Iceland will be an uncomplicated process.
Instructions
1. Carefully check the time conditions in the Icelandic Nationality Act to ensure you have spent enough time in Iceland to qualify to apply for citizenship. Single foreign nationals will have needed to live in Iceland for seven years, while foreign nationals married to an Icelandic citizen will only need to have resided in Iceland for three years after the marriage.
2. Secure at least two testimonials from former employers. These testimonials should discuss your suitability for citizenship, your work ethic, and your ability to support yourself as a citizen. Be sure to have several signed original copies of these documents in your files in case you need to present them to more than one official. Also secure any tax documents you may be missing from your employers.
3. Register for and take the Icelandic citizenship exam. This exam is administered twice a year, to demonstrate you have a working knowledge of the Icelandic language and the history of Iceland. If this test would somehow be unfair to you, due to disability or other mitigating factor, you should contact the Ministry of Justice and Human Rights, which will work with you on this issue.
4. Review any special requirements with the Ministry of Justice and Human Rights, and then present all necessary materials, such as the testimonials and tax records of your time in Iceland, to the ministry for review. Retain copies of these documents in case you need to present them again. It may take several months before you hear from the Ministry.
Tags: case need, case need present, copies these, copies these documents, foreign nationals, Human Rights, Justice Human
Have you ever had homemade augratin potatoes that are so delicious and cheesy that you cannot stop eating them? Whenever Mrs. Larson brings her special augratin potatoes you need to be first in line, because they disappear fast. Have you ever wished that you could have the recipe and make them at home? Now you can, just follow these steps and in a couple of hours your family will be thanking you.
Instructions
1. Wash red potatoes to begin making your augratin potatoes. Use a vegetable brush, place the washed potatoes in a large pan, and cover with water. Turn the burner onto high. When the water begins to boil turn it off. Cover the potatoes and let them sit while you make the cream sauce.
2. Pour the Cream of Mushroom soup into a large saucepan to begin the cheese sauce. You can substitute with Cream of Celery if you do not like the mushroom flavor, most people do not notice the tiny mushrooms. Turn the burner onto a low setting, 2 to 3.
3. Add the sour cream to the Cream of Mushroom soup.
4. Shredd or cut the sharp cheddar into very small chunks allowing it to drop into the sauce pan with the sour cream and soup. Stir until the cheese melts, do not allow it to simmer or boil.
5. Pour the water off from the potatoes. Remove most of the skins from the potatoes and cut into cubes while the cheese is melting placing the cubes back into the large pot.
6. Pour the cheese sauce over the potatoes and stir it in so all potato cubes are covered.
7. Bake uncovered for about two hours at 325 degrees in a convection oven or 350 degrees in a regular oven. When the sauce is bubbling, and the oil begins separating from the cheese, the augratin potatoes are ready.
Heat a block of Himalayan salt crystals to season foods while they cook on its surface. Himalayan salt crystals contain many different natural minerals that give foods cooked on them a complex savory flavor. The technique works best with foods that will cook quickly. Give your guests an artistic presentation with a lasting impression by inviting them to cook their own food right at the table on Himalayan salt.
Instructions
1. Slide the Himalayan salt crystal block or plate into the center of a 500-degree preheated oven or broiler.
2. Remove the salt block or plate from the hot oven after 30 minutes using oven mitts to protect your hands.
3. Place the block of Himalayan salt crystal on a trivet at the table and warn your guests about its heat.
4. Use wooden chopsticks to move pieces of thinly sliced raw meat and vegetables onto the surface of the block or plate.
5. Flip the food over and gently place it in a new position on the surface of the salt crystal after 30 seconds to a minute of cooking.
6. Remove foods from the surface when they are cooked to your liking and eat them immediately.
Tags: block plate, Himalayan salt, salt crystal, block Himalayan, block Himalayan salt
In the herb family, pineapple sage is the master of disguises, as this beautiful garden plant with red flowers smells just like fresh pineapple when you bruise the leaves. Pineapple sage ready for cooking can be purchased at specialty stores. However, it is very easy to grow.
Instructions
1. Pinch fresh leaves of pineapple sage just before the plant blooms, harvesting in the morning once the dew on the greenery has dried. Hang the stems from leaves in a cool, ventilated room, and harvest the leaves when dry. Store the leaves in an airtight container in a cool, dark location.
2. Make pineapple sage syrup by adding 1 part of whole fresh leaves and/or flowers, 1 part water and 3 parts to a pot. Bring to a boil over low heat and stir constantly until thick. Strain the syrup into a jar and use on pancakes and waffles, over ice cream or cakes or to sweeten tea. Use the frozen leaves in sweet snacks.
3. Add equal parts of fresh pineapple sage leaves and lemon verbena leaves to a large glass jar. Fill with water. Set the jar in the sun, and brew a naturally sweetened and refreshing iced tea.
4. Use the exotic and tubular-shaped red flower either whole or chopped as impressive edible garnishes. Use them to top cakes, ice cream, puddings, or mix them into salads. Chopped flowers are fantastic in fruit salads or mixed with soft cheese as well.
5. Cook dried or fresh pineapple sage leaves with sweet meats, fruit pies, desserts or apple sauce. A bit of pineapple sage in jellies, sweet vinegars and marinades will add a subtle tropical flavor to your foods.
Cocoa powder has a number of health benefits, especially when consumed in its purest form.
You may be familiar with the myth that chocolate is bad for you, but cocoa powder has been proven to have several health benefits. In order to receive the greatest health benefits, look for pure or unprocessed cacao. Some chocolates contain added ingredients that negate the benefits of the cocoa. (See Reference 2). Unsweetened dark chocolates have higher concentrations of healthy, beneficial cacao and fewer additional ingredients.
Antioxidant
Cacao and products like cocoa powder contain more flavonoid antioxidants than any other food. Pure cacao has four times the antioxidants of an equal amount of green tea. Antioxidants help to flush the body of harmful toxins and free radicals, which are believed to cause cancer and other chronic diseases. It is also suggested that cocoa powder's antioxidants have the power to reverse some of the cellular damage caused by these toxins. Keep in mind that the antioxidant powers are the greatest when cocoa is consumed in its purest forms.
Cardiovascular
The flavonoids in cocoa powder have been proven to provide a wide range of cardiovascular health benefits. Consuming up to one ounce of dark chocolate per day can help dilate blood vessels, improve circulation and reduce blood clotting. The Zutphen Elderly Study, published in 2005, studied the cocoa intake, blood pressure and cardiovascular mortality over a span of 15 years and found that "cocoa intake was inversely associated with systolic and diastolic blood pressure." The highest levels of cocoa intake produced the lowest levels of blood pressure. The study also found that cocoa consumption was inversely associated with cardiovascular and all-cause mortality, proving that regular consumption of cocoa is good for your cardiovascular health.
Mood Booster
Cocoa consumption increases the levels of mood-boosting neurotransmitters in our brains. Cacao increases the levels of serotonin and endorphins in the brain, which act as anti-depressants and produce a feeling of pleasure. Chocolate contains phenylethylamine, which may be helpful to those who suffer from depression. Phenylethylamine can be addictive, so chocolate consumption should be monitored. In order to receive the full mood-lifting benefits of cocoa, it's better to consume it in a pure form. Avoid processed chocolate that contains additives like sugar, milk, hydrogenated oils and high-fructose corn syrup. These additives may negate the health benefits and increase the level of fat in cocoa powder. Look for dark chocolate with a high percentage of cocoa, or certified organic cocoa-powder products to avoid these harmful additives.
Tags: cocoa powder, health benefits, blood pressure, cocoa intake, that cocoa, associated with
1. Use your choice of meat. Ground beef, pork, veal or a combination of these work well. To lower the fat content, choose ground chicken or turkey.
2. Mix 2 lbs. of ground meat with 1 and 1/2 tbsp. of herbs--basil, Italian spice mix or oregano. Grate 1 cup of fresh parmesan or romano cheese and add with 2 cups of bread crumbs. Salt and pepper, then mix in 2 eggs to bind. If more liquid is needed, slowly add milk. The mixture needs to be moist, but still hold together when formed into balls.
3. Form the meat mixture into balls about 1 and 1/2 inch in diameter. Don't overwork. This results in a denser product.
4. Cook the meatballs using your favorite method. Baking on a rack over a baking sheet at 350 degrees for 20 to 30 minutes is the easiest method, but you can also fry them in a skillet over medium heat for 7 or 8 minutes.
5. Drain completely, add sauce and heat well. Make your own spaghetti sauce, barbeque sauce or brown gravy for best results, but store-bought is acceptable and quicker.
6. Cook in a slow cooker for an alternate method. Brown the meatballs first, then add to slow cooker along with sauce and cook according to manufacturers' instructions.
7. Serve meatballs over cooked rice or noodles and enjoy.
Knife skills are usually taught in basic French cooking classes
Many culinary institutes offer French cooking classes for both student chefs and food enthusiasts. Non-professional classes are usually conducted in a relaxed atmosphere in which students of all skill levels can participate together to learn prepare a few simple dishes. However, certificate program classes are generally categorized into six levels according to their degree of sophistication and difficulty. The first two levels teach students the core principles of French cuisine and the more advanced levels prepare them for working in a real restaurant environment.
Level One
In level-one classes, students learn about the most fundamental culinary techniques, including knife skills, food safety, ingredient identification and food preservation. They are not required to perform much cooking but learn prepare simple things, such as soups, salad dressings and sauces. Some easy French classics taught at this level may include escargot bourguignon, duck confit and ratatouille.
Level Two
At this level, students continue expanding their knowledge of French cooking techniques, cheese-making and pastry baking. They are encouraged to use their creativity and critical thinking skills for menu planning and food plating, exploring how composition, garnishes, sauces and color contribute to the aesthetic aspect of a dish. The dishes prepared at this level tend to be slightly more technical and refined than level one, and may include dessert souffl s, vegetable risotto and foie de veau, which is saut ed calf's liver.
Level Three
Level three introduces students to the French culinary brigade, a system of kitchen organization widely adopted by fine-dining restaurants throughout the world. Students take turns performing each position including butcher, baker, grill cook, saucier, entremetier (vegetable cook), poissonier (fish cook) and garde manger (cold appetizer and soup cook). Students' work is evaluated by both their instructors and peers.
Level Four
Level-four classes help sharpen students' skills in kitchen organization and time management. They will have opportunities to cater food for a large party, arrange buffet meals and learn manage a budget. In addition, students are required to prepare complex dishes, such as foie gras terrine (goose liver meatloaf) and confit d'oie ou de canard (preserved duck).
Level Five and Six
Levels five and six offer advanced training, allowing students to leave the classroom and exercise skills in a real-world setting, under an instructor's close supervision. Once again, they rotate through every station on the cooking line, as they practiced in level-three classes. When students reach level six, they not only perform in a professional setting but also have the opportunity to receive criticism from a panel of French culinary experts.
Tags: this level, cooking classes, French cooking, French cooking classes, French culinary
Use sweet potatoes for a different take on the baked wedge.
Make your own crunchy seasoned potato wedges at home for a lot fewer calories and a lot more taste. You will soon forget about the greasy, fattening french fries you get at fast food places.
Instructions
1. Preheat your oven to 375 F. After washing your potatoes, use a paring knife to cut them into 1-inch-sized chunks. The smaller the chunks (or wedges), the more crispy they will get while they are baking in the oven. Place these chunks in a bowl.
2. Sprinkle a few drops of oil and the garlic powder and seasoning over the wedges. Salt and pepper to taste. Toss well.
3. Line your baking sheet with aluminum foil (helps with clean-up afterwards). Pour about 1 to 2 tbsp. olive oil on the baking sheet, enough that it forms a thin layer over the entire baking sheet.
4. Spread the wedges evenly on the baking sheet, so they aren't on top of each other.
5. Bake the wedges for at least 15 minutes. You can keep checking on them to track their crispiness. The browner the edges, the more crispy your wedges will be! Flip once halfway through.
Squaw bread, now more often known as "Indian Maiden Bread," is a delicious fried bread with a crispy outside and a light, fluffy inside. Traditionally, squaw bread is served fresh and hot with maple syrup sauce or melted butter, or with a cup of steaming hot chocolate.
Instructions
Squaw Bread
1. Mix the salt, baking powder, shortening and water. Stir in the flour a little at a time until the mixture reaches the consistency of biscuit dough.
2. Place the dough on a lightly floured surface and cut it into small squares. Be careful not to handle the dough too much.
3. Fry the squares of dough in a deep fat fryer or a kettle of hot fat until the squaw bread is light golden brown.
4. Remove the squaw bread from the hot oil and let it drain briefly on a layer of paper towels.
5. Provide a dish of hot maple sauce and some warm butter and serve the squaw bread while it's steaming hot.
Maple Syrup Sauce
6. Bring the brown sugar and light corn syrup to a boil in a saucepan over medium high heat. The mixture will be thick, but don't dilute it with water.
7. Stir in the maple extract and cayenne pepper.
8. Remove the saucepan from the heat and stir in the bacon drippings until the maple syrup sauce is smooth.
9. Serve the maple syrup sauce warm with hot squaw bread.
Tags: maple syrup, syrup sauce, maple syrup sauce, squaw bread, squaw bread
For wine lovers, there is no number of wine glasses that is equal to too many. Wine glasses are always a good idea if you are wanting to give a wine-related gift. There are some things to consider before purchasing, however, as there are many different kinds of glasses that have many different purposes.
Brands
There are some high-end brands of wine glasses that are impressive and beautiful. Because of their high quality and reputation, they are also known to be quite expensive. For wine lovers, the brand of the glass and the certain distinction may become a conversation piece while drinking wine socially.
Details
If the person you are purchasing the gift for likes a more decorative glass, there are hand-painted options that are very elegant and beautiful. You can also choose a crystal glass. These glasses come in all different price ranges, depending on the different factors that go into the glass itself.
Unbreakables
If the recipient of your gift has small children, or has recently broken a few wine glasses, consider gifting a set of unbreakable crystal. These glasses are beautiful but less of a mess and hassle. Polycarbonate glasses, which are imitation crystal, are another convenient choice for the recipient that values the use of her dishwasher. These are easy to clean yet elegant and easily pass for the real deal.
Pairing
For a nice gift, pair the wine glasses with an appropriate wine. If you have chosen long skinny flutes, they pair best with sparkling wine. If you have chosen glasses with a larger bowl, give some red wine to go with it. If you have chosen a smaller glass but with a wide bowl, give some white wine. While choosing the glasses, consider what kind of wine the recipient of your gift likes because all glasses are used for different kinds of wines.
Presentation
Present your gift in a nice way. A gift basket is always a good choice, especially if you are only giving a couple of glasses to the wine lover in your life. Fill a basket with the glasses, a bottle of wine, some crackers and good cheese for a complete set.
Tags: glasses that, have chosen, your gift, always good, bowl give, bowl give some, different kinds
Need to cancel a current insurance policy? This insurance sample cancellation letter can help. Learn what you need to say to end your insurance policy and payments flawlessly.
Instructions
1. A UNIVERSAL LETTER
Whether you are looking for a car insurance sample cancellation letter or any other, the format is the same. Writing a cancellation letter is simply a matter of providing the necessary information to your home or car insurance company in an organized fashion.
2. INFORMATION YOU WILL NEED
The following information should appear in your insurance cancellation letter.
1. Your Name and Address
2. Your Home or Car Insurance Policy Number
3. Your Phone Number
4. The Home or Car Insurance Agency's Name and Address
5. The Date You Wish to End Insurance Coverage
Additional Optional Information
1. Why You Are Cancelling (Absolutely unnecessary unless you want to tell them. Generally, they don't care to hear.)
2. Policy Effective Dates (They will have this information on file, but it is a good idea to include it in case there is a conflict between your records and theirs.)
3. If you are changing due to better car insurance rates, you may wish to include the name of the insurance company your are switching to and the rate you have been offered.
3. INSURANCE SAMPLE CANCELLATION LETTER
---------------------------------
March 1, 2010
ATT: Cancellations
Fictional Insurance Agency
1121 Fake Street
Nosuch City, State, Zip
RE: Cancellation of Insurance Policy #_________________
To Whom it May Concern;
Please take this letter as a formal request to cancel my insurance policy and stop all charges to my credit/debit/bank account from your agency. Please make this cancellation effective as of 02/02/10. I also request written confirmation of this cancellation, along with a refund for unused premiums, within 30 days of this action.
A number of methods can be used to preserve venison, including canning and freezing. However, dry curing venison produces a delicious treat. Dry-cured venison, also known as venison jerky, is a lower-fat alternative to beef jerky. You can also incorporate different spices to suit your palate. This method will allow you to enjoy venison all year round.
Instructions
1. Freeze aged venison for several days to make it easier to cut. Slice the venison into your desired cuts and thickness.
2. Mix your dry cure for the venison. You will need one ounce of dry cure per one pound of meat.
3. Rub the dry cure into the meat thoroughly, adding cure as you work. Once each piece is covered in cure, you can store the meat in wooden boxes.
4. Repeat the curing process with your dry cure mixture in three to five days. Cover the meat entirely with the dry cure mixture and store in wooden boxes.
5. Repeat this cycle a third time in an additional three to five days. Allow the meat to cure completely by allowing seven days per inch of thickness.
Tags: boxes Repeat, cure mixture, five days, meat cure, three five, three five days, wooden boxes
grapes will not continue to ripen after they've been picked.
Despite the name, Concord seedless grapes are not the seedless variety of Concord grapes. Seedless Concords are a separate grape type and feature smaller clusters and berries than Concord grapes. They have the same blue-black color, and growers tout them for robust, juicy flavor. Common uses for seedless Concord grapes include jelly, preserves, pies, wine and juice. Growing productivity often is inconsistent, making the seedless Concords better for home grape growers than commercial producers. Gardeners must ripen the grapes on the vine, as they won't continue to ripen after they are picked.
Instructions
1. Plant seedless Concord grapevines in an area that gets a lot of sunlight. Pick a place where the leaves, not necessarily the berries, will soak up sunlight. Opt for southern exposure, which gets more sunlight than northern facing garden plots.
2. Train the grapevines to climb walls, trellises or other vertical surfaces. This allows the vines to get more sunlight during the growing and ripening process.
3. Allow the grapevine leaves unfettered access to sunlight as the berries grow. Cut back on competing foliage, and remove any existing obstacles.
4. Watch the grapes for change of color, which signals the berries are ripening. Test several grapes as ripening progresses. Wait until the grapes are sufficiently ripe before harvesting them.
5. Cover the grapevines with netting that allows sunlight penetration but detracts birds from feasting on the grapes during ripening, if necessary.
Tags: Concord grapes, after they, Concord seedless, Concord seedless grapes, continue ripen, continue ripen after, more sunlight
Ras Malai is a delicious Indian cheese curd dessert that is perfect as the ending for any scrumptious meal.
Instructions
1. Heat your milk in a pot and bring it to boil. Remove it from your heat. Add your lemon juice. Stir this mixture slowly until white curd forms on the surface and separates from your whey.
2. Strain your milk and save the curds. Wash your curds well under cold running water and twist the cloth that was used for straining to extract water. Knead your curd to make a smooth dough. Add your flour and knead again. From this, make small balls of equal size of the dough and set aside. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
3. Next make your sugar syrup. Mix sugar and water in a saucepan and bring it to boil. Add your curd balls to the syrup and cook for about 15 minutes with lid partially covered. Your Ras Malai dumplings will then start to expand. Turn your heat off and add your cardamom powder. Keep the cheese dumplings aside. Boil milk for your cream sauce in another nonstick pot. Bring this to a boil and then reduce your heat to medium. Cook until it becomes thick and creamy and is reduced to half it's starting density. Stir occasionally to prevent its sticking to the bottom of the pan. Add sugar and cook for 5 minutes. Remove from the heat. Let this sauce cool to room tempature. Once your cream sauce has cooled to room temperature add your Ras Malai balls. You can serve warm or chill and serve cold. Top with your sliced almonds and pistachios or selection of dried fruits.
Tags: bring boil, your heat, cream sauce, from your, heat your
Recipe to make strawberry cinnamon jello. This is an easy recipe to cook strawberry cinnamon jello. Prepare and serve strawberry cinnamon jello for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.
Instructions
1. Step one in making your strawberry cinnamon jello with this recipe is to melt the red hots in the boiling water, stirring until completely dissolved.
2. Step two in cooking your strawberry cinnamon jello with easy recipes like this one, is to add the jello, stirring until completely dissolved.
3. Add lemon juice and stir.
4. Add applesauce and mix well. Pour into a 13 x 9 inch glass dish and chill until jelled.
5. The final step to make strawberry cinnamon jello with this recipe is to cut the jello into squares and garnish the jello with strawberries, if desired.
6. Jello recipes are good recipes to learn to cook with. This jello recipe helped me learn to cook. If you have a recent grad, or another child heading away from home soon, help them learn to cook for themselves before they leave home.
Stuff trout with lemon, herbs and pepper makes for a delicious meal.
Lemon goes naturally well with almost any fish. Pepper adds a piquant flavor. Together, with a few herbs, they turn ordinary fish into a gourmet treat. Plan on one whole cleaned trout for each serving. Keep the trout in the fridge while you prepare the vegetables and herbs. Round out the meal by baking onions and potatoes at the same time you bake the lemon-pepper fish; and serve with a green salad and dressing that reflects the lemon, pepper and herbs. Add this to my Recipe Box.
Instructions
1. Prepare the vegetables and herbs by first washing the parsley and dill. Chop 2 tbsp. of each.. Wash the scallions, then cut off the roots taking as little of the white part of the scallion bulb next to the roots. Chop the rest into slices no more than a quarter inch thick. Wash the lemons, and zest one whole lemon. Cut the other lemon in slices as thin as possible, no more than 1/4-inch thick - make at least six slices. Scrub the potatoes and remove the peel from the onion.
2. Juice the zested lemon into a small bowl. Add 2 tbsp. of the chopped herbs, dill seed, scallions and the lemon zest. Mince the garlic and add it in. Add 1/4 tsp. of freshly ground pepper, and mix thoroughly.
3. Slice the potatoes and onion into slices no more than 1/4-inch thick. Lay them in the bottom of a roasting pan sprayed with cooking oil.
4. Place the trout fillets on a cutting board. Sprinkle the inside of the cavity with 1/8 tsp. of freshly ground pepper. Put a layer of lemon slices, at least three, into the body cavity. Stuff the body cavity with the scallions, 4 or 5 sprigs each of parsley and dill. Put the stuffed trout on top of the potatoes and onions in the roasting pan.
5. Drizzle the lemon juice mixture over the trout and the potatoes and onions.
6. Bake in a 350 degree oven for 30 minutes, or until the fish is done. The flesh should be firm and white without any hint of translucence.
Tags: more than, 4-inch thick, body cavity, cavity with, freshly ground
Enjoy a luxurious bath with a lavender sugar scrub you make yourself with all-natural ingredients.
Lavender sugar scrub is a deliciously decadent spa product that is good for your skin -- and bad for your wallet. Or is it? You can easily make your own lavender sugar body scrub by purchasing a few ingredients and following a straightforward series of steps.
Instructions
1. Mix olive oil and vitamin E oil in a small, non-reactive bowl. That means glass or stainless steel, and since you won't be using any harmful chemicals, you can use your regular mixing bowls for this. The vitamin E and the vanilla extract are both natural preservatives and antioxidants that will increase the shelf life of your lavender sugar scrub.
2. Add 4 drops of lavender essential oil and 1/2 teaspoon of pure vanilla extract to the oil and stir in well. Be sure to use pure essential oil and extract, and don't overdo it with these ingredients. A little goes a long way. A lot of them in your body scrub can irritate and burn your skin.
3. Add sugar to the oil mixture all at once, stirring gently until the sugar is moistened. If necessary, add more sugar. You want enough sugar in there that it doesn't dissolve in the oil, but not so much that the body scrub is dry.
4. Scoop the body scrub into wide-mouthed, opaque glass jars with covers. Light and heat are two things that will decrease the shelf life of your homemade beauty products. Using a dark or opaque glass jar with a tight-fitting cover is a great way to make your lavender sugar body scrub last longer.
Tags: body scrub, lavender sugar, sugar scrub, your lavender, your lavender sugar, lavender sugar body, lavender sugar scrub
An electric frying pan, also known as an electric skillet, is a versatile countertop appliance capable of more than just frying. You can use an electric frying pan to bake foods such as cakes, biscuits, cornbread and potatoes--all without turning on your oven. You'll have to make a few adjustments, such as lining the frying pan with aluminum foil or using a baking pan that fits inside the frying pan, but you can still use your favorite recipes and mixes.
Instructions
Baking Pan Method
1. Place the lid on the electric frying pan and turn the temperature dial to the oven temperature specified in the recipe.
2. Prepare the food per the recipe directions and place into a baking pan.
3. Remove the frying pan lid and place a wire rack inside the base. Center the baking pan on the wire rack. Place the lid on the frying pan, slightly ajar.
4. Bake the food for the recommended time, or until the item is done.
5. Remove the baked food and turn off the frying pan.
Aluminum Foil Method for Cakes
6. Line the bottom and sides of the frying pan with aluminum foil. Remove the foil and set aside.
7. Put the lid on the pan and turn the temperature dial to 275 degrees F.
8. Prepare the cake per the recipe or package directions.
9. Remove the frying pan lid and put the aluminum foil liner back in the base. Pour the cake batter into the lined frying pan. Place the lid on the frying pan, slightly ajar.
10. Bake the cake 45 minutes, or until done. Remove the lid and bake an additional five minutes to dry the top of the cake, if desired.
11. Turn off the pan and disconnect the cord.
12. Place a plate or tray over the frying pan and carefully turn the pan over to remove the cake.
13. Peel away the aluminum foil liner and allow the cake to cool.
It is possible to make diabetic jam in your kitchen, using fresh fruit. A diabetic-friendly jam can be made at home with no special equipment, readily available ingredients, and a minimum of effort. The result is a wholesome and delicious diabetic jam that you can be sure is safe for people with diabetes. In addition, it is much fresher in taste and it costs much less than commercially prepared diabetic jam. This particular recipe will produce 3 cups of either strawberry or blueberry jam.
Instructions
1. Sterilize the containers you will be using to store your jam. One of the best methods of sterilizing them is to first wash the containers and their lids in warm soapy water, then rinse them thoroughly. Place them in a large pot, cover with water, place a lid on the pot, and bring the water to a boil. Keeping the lid on, boil continuously for 20 minutes.
Let the water and containers cool to room temperature. Once they have cooled, drain the water from the pot. Keep the containers and lids in the pot until you need to use them. Handle them as little as possible and avoid touching the parts that require sterilization, such as the rims and the insides.
2. Mix 2 cups of sliced fresh strawberries or blueberries in a large saucepan, over medium-low heat. Add the sugar-free gelatin and one cup of water. If making strawberry jam, use the strawberry flavored gelatin. If you have decided upon blueberry jam, use grape gelatin.
3. Crush the berries as they heat. Once the berries are warm and have been crushed, increase the heat to medium, stirring constantly with a wooden spoon. Bring the mixture to a boil and let it boil for a few seconds before reducing the heat to low. Simmer for two more minutes while continuing to stir.
4. Transfer the prepared jam into the sterilized containers. Let them cool and then place them in either the refrigerator or the freezer. This jam will keep in the refrigerator for one week and in the freezer for up to three months.
If you like French toast, chances are you'll like French toast casserole. Like French toast, French toast casserole is a great way to use up leftover bread before it gets too stale. The best thing about French toast casserole, besides the taste, of course, is that it is very simple to prepare. Instead of frying each slice individually, you can bake up to an entire loaf of bread at once. You can even prepare the casserole the night before, for an almost effortless hot breakfast in the morning.
Instructions
1. Tear your bread into bite-sized pieces in a casserole dish. Tearing the bread is not strictly necessary, but it makes the casserole easier to cook evenly, serve, and eat. You can use pretty much any amount of bread, as long as you have a big enough dish and enough eggs and milk. The dish you use should be sized so that you have from one to about three layers of bread covering the entire surface.
2. Create the egg mixture. A good rule of thumb is to use one egg and a quarter cup of milk or cream for every three or four slices of bread. Crack the eggs into a large bowl and use a fork to whip together with the milk or cream. Stir in a dash of salt and a teaspoon or so of vanilla.
3. Add the bread cubes to the egg mixture and stir, coating evenly.
4. While the bread is in the egg mixture, grease your casserole dish. Pour the mixture into the dish.
5. If you want to add butter, chop a few tablespoons of cold butter into small pieces and sprinkle over the top of the casserole. When it bakes, this will help to create a crispy, golden layer like the one you would get by pan frying individual pieces of French toast. On the other hand, the casserole is still delicious without the butter, and of course this is a lower fat option.
6. You can bake the casserole now or let it sit for a while, even overnight in the refrigerator. When you're ready, preheat the oven to 350 degrees and bake the French toast casserole for about 45 minutes, or until the top starts to brown slightly. Serve warm with maple syrup or whatever you would use to top traditional French toast.
Tags: French toast, French toast casserole, toast casserole, casserole dish, like French toast, milk cream
Clearing a drain on a bathtub with a toe-tap stopper requires removing the stopper from the drain. Toe-tap stoppers look and work similar to lift-and-turn stoppers. One of the differences is that the toe-tap stoppers do not require a set screw to secure them to a drain. The stoppers thread into the drain. Removing a toe-tap bathtub stopper might require some force if the threads securing the stopper are damaged.
Instructions
1. Place a towel in the bottom of the bathtub to protect the tub's finish while you work. Working from inside a tub is less awkward than working while leaning over its side.
2. Lift the toe-tap stopper with your fingers until it will lift no farther. Turn the stopper counterclockwise.
3. Pull upward on the stopper as you turn it counterclockwise if the stopper only spins instead of unscrews from the drain. If the stopper merely spins while you turn it, then its threads are most likely stripped, and the pressure from pulling the stopper upward while turning it should be enough to remove it from the drain.
Health conscious people are always searching for ways to eliminate processed sugars and flour and increase their intake of whole grains with fewer additives and preservatives. Honey and oat bar recipes provide a way to achieve this.
Significance
People have combined honey and oats for centuries. These ingredients have the benefit of being all-natural while still being tasty. By adding nuts, seeds and additional fiber, you can create a healthy snack that will provide energy without a lot of empty calories.
Types
There are a wide variety of honey oat bar recipes. Some are hard with a crunchy, granola-like taste. Others are chewy with fruit and various softer grains. Still others are cake-like mixtures, similar to bar cookies.
Sample Recipe
1 cup softened butter
1/3 cup honey
1 tsp vanilla
1 1/2 cup all-purpose flour
1 1/2 cup quick rolled oats
1 cup raisins or chopped nuts
Heat oven to 350 degrees. In a large bowl, beat butter, honey and vanilla until smooth and creamy. Add flour, rolled oats and salt; mix well. Stir in raisins or nuts. Press into an ungreased 9-by-13 inch pan. Bake at 350 degrees F for 20 to 30 minutes or until light golden brown. Cut into 36 bars.
Additions
Personalize these bars by substituting other "stir-in" ingredients. Try sunflower seeds, chopped nuts, raisins or coconut, but do not change the quantities of the other wet and dry ingredients. To increase the health benefits of these bars, use whole wheat flour and raw sugars whenever possible.
Warning
Since there are no preservatives in these bars, it is best to reserve what you will eat in the first 2 days and then freeze the rest in small batches to be thawed out as needed.
The deciduous bush Carolina allspice (Calycanthus floridus), also called sweetshrub, is grown mainly for its attractive, fragrant, dark red, spiderlike flowers in late spring to midsummer. The pointed, grayish brown seed capsules that follow are filled with russet dark brown colored seeds. Carolina allspice is not the source for the culinary spice called allspice or Jamaican pepper, which comes from a tropical tree native to the Caribbean. In fact, the aromatic seeds of any garden shrub belonging to the botanical genus Calycanthus should not be eaten, including the western or California spicebush, Calycanthus occidentalis.
Toxicity
Do not grind up the seeds of Carolina allspice with the intention to use as a kitchen spice. The seeds contain toxic alkaloids, including calycanthin. Although not usually toxic to humans in small doses, consumption of a large number of Carolina allspice seeds does cause elevated blood pressure or convulsions. The effects of a small dose of crushed seeds will be more pronounced on children or adults with smaller body mass.
Herbal Uses
Abandon the use of Carolina allspice seeds except to propagate new seedling plants. Traditionally, a bark infusion is used to treat urinary tract and kidney problems. The leaves, roots or bark of the shrub may be dried and used as a substitute for cinnamon. The aromatic oils in the foliage, which smell mildly of camphor, can be used to repel insects, comprise a perfume or as a disinfectant. Crushed Carolina allspice seeds may be used to scent potpourri or sachets.
Growing Carolina Allspice
Grow Carolina allspice shrubs in U.S. Department of Agriculture plant hardiness zones 5 though 9a. It is not a tropical plant. It grows best in deep, fertile soils with lots of organic matter. Plant in a non-alkaline, moist, well-drained soil for best growth, but Carolina allspice does demonstrate good drought tolerance once the root system is established. This woodland bush grows best in partial sun to partial shade.
True Allspice
The sweet allspice of kitchen fame comes from the partially ripe berries of a tropical tree with botanical name Pimenta dioica. Slowly maturing to a small, upright and open-branched tree, its aromatic leaves are evergreen. The crushed berries smell and taste like a blend of black pepper, cinnamon, cloves and nutmeg. Grow it outdoors only in frost-free regions, such as USDA zones 10 and warmer, in full to partial sun in a moist, well-drained sandy soil with organic matter.
Cheese and butter are both traditional ways to preserve milk. These products can be made from any milk, but when you are making cheese or butter at home, use whole milk. Avoid using milk labeled as "ultra-pasteurized." Purchase rennet from a cheese-making store rather than using the sub-standard rennet available at the grocery store. The ingredients for both cheese and butter are few, but both processes require some time and labor. If you are a beginner, start by making the butter. After mastering that, progress to making cheese.
Instructions
Make butter
1. Place the container of whipping cream on the counter for 90 minutes before making the butter. It will churn faster if the cream is about 50 degrees Fahrenheit.
2. Pour the cream into the mixer's bowl. Place the whisk attachment onto the mixer and lower it into the cream.
3. Turn the mixer on medium-high speed and let it whip the cream until the solids have separated from the liquid. This will take six to nine minutes. The solids are the butter and the liquid is buttermilk.
4. Line a strainer with cheesecloth and place it over a bowl.
5. Transfer the contents of the mixer bowl into the cheesecloth-lined strainer. Keep the buttermilk that strains into the bowl for another use, discard it, or drink it.
6. Rinse the solids in the strainer to get excess buttermilk out. The more buttermilk left in the solids, the more likely the butter will develop a sour odor and flavor over time.
7. Knead the butter solids several times in the strainer with the spatula until they come together in a solid mass of butter. While kneading the butter, add salt to taste if desired, but this is optional. Store tightly wrapped in plastic wrap in the refrigerator until ready to use.
Make homemade cheese with rennet
8. Mix 1/4 cup of water with the rennet. Dissolve the citric acid in the remaining 1/2 cup of water in a 1-gallon pot.
9. Add the milk to the pot with the dissolved citric acid and heat the mixture. To test the temperature, use the clip included with the candy thermometer to attach the thermometer to the side of the pot. Attach it as soon as you pour in the milk. The bottom of the thermometer should be in the milk but not touching the bottom or sides of the pot. When the milk reaches 88 degrees, remove it from the heat, pull the thermometer off the side of the pot, and mix in the dissolved rennet. Stir for one minute until slightly thickened. Let the milk mixture rest for eight minutes.
10. Cut 1" cubes all the way to the bottom of the pot through the thickened milk. Using a slotted spoon, transfer the solids (curds) out of the pot to a large bowl. Pour the curds from the bowl into a large sieve over the pot, straining as much of the liquid (whey) as possible from the curds into the pot.
11. Heat the whey in the pot to 185 degrees, just below a boil. Shape the solid curds into a ball and place it in a large ladle. Dip the ball into the heated whey at least four times for 15 to 20 seconds for each dip. Between dunkings, knead the ball with your hands. The cheese is finished when it has the look and consistency of taffy.
12. Eat the finished fresh cheese warm or chill it for serving later. Store wrapped in plastic wrap in the refrigerator for up to one week.
Fall is a wonderful time for fresh produce and no dish celebrates vibrant vegetables and fruits like a salad. You can easily capture the character of autumn by using a few iconic fall flavors, tying them all together with a simple dressing and adding a beautiful garnish or two. So when September arrives, remember: there's no reason to weep over the lack of fresh tomatoes, asparagus or corn, when there are so many delicious fall flavors to look forward to.
Apple
Perhaps nothing else embodies the coming of autumn like apples. If autumn apple-picking is a favorite hobby of yours, you may find yourself with too many on your hands and you can only make so many pies. An apple's natural crispness and affinity for cheese make it a fantastic addition to any salad. Try this combination: baby spinach, slices of apple, cheddar or gorgonzola cheese, walnuts and a honey vinaigrette.
Belgian Endive
Belgian endive is available beginning in mid-fall, and its tangy, slightly bitter spear-shaped leaves are a perfect base for a hearty salad. White endive with yellow tips is often mixed with a red-leaf lettuce such as radicchio and a green-leaf lettuce, such as romaine or arugula, to create what is called a "tricolore" or three-color salad, often served with a balsamic vinaigrette and shaved Parmigiano-Reggiano cheese. Endive's bitter flavor goes extremely well with earthy beets and fresh cheeses, like goat cheese and feta.
Pomegranate
Many people shy away from fresh pomegranates because they are a pain to deal with; the seeds tend to break easily and the juice stains everything from skin to shirts to countertops. However, the health benefits and the deep, tangy flavor make the messy pomegranate worth considering. Pomegranate seeds are a fantastic addition to salads, as their crunchy texture mimics that of croutons or pinenuts. Pomegranate juice can be used to make a fabulous fall dressing when mixed with olive oil and a bit of red wine vinaigrette.
Pear
While pears can be found in supermarkets year-round, they are at their peak from late summer through early winter. Pears, like apples, are fruits that match well with many types of cheese, especially blue cheese, and nuts such as hazelnuts and pecans, which make them a perfect addition for salads involving these ingredients. Try an arugula salad with sliced pears, pecans and a creamy blue cheese dressing.
Figs
With different varieties available at different times through fall and winter, figs are ubiquitous in cold-weather recipes and their rich, luscious flavor gives weight and sweetness to autumn salads. Figs can be quickly grilled to bring out a wonderful caramelized flavor and then added to the top of a watercress, prosciutto and crouton salad lightly tossed with a zesty lemon or tangy Dijon vinaigrette.
Tags: addition salads, blue cheese, fall flavors, fantastic addition, lettuce such, like apples
Cheesy hash brown casseroles grace the breakfast tables of commercial restaurants, tailgate parties, potluck dinners and family reunions alike. Create your own version at home to delight your guests at any occasion. Vary the types of creamed condensed soup to your personal preference. To allow yourself more time to relax on the day of your event, prepare the casserole the day before except for the baking step. Refrigerate until the next morning. Remove the casserole from the refrigerator 15 minutes before you need to place it in the oven to bake.
Instructions
1. Defrost the hash browns. Preheat oven to 350 degrees Fahrenheit. Spray 13-by-9-inch pan with oil. Mix the Colby cheese, soup, butter and onions in a large bowl.
2. Fold in the defrosted hash browns. Pour the mixture into the prepared pan.
3. Place in the oven. Bake 45 minutes to an hour; the top should be nicely golden brown.