Cereal grains are high in carbohydrates, fat and protein.
Cereal grains are processed to make them tasty and easy to eat. Due to this manufacturing process, it is difficult to tell which kind of grain you are eating or cooking. Whole grains are steamed and rolled under heavy-weighted rollers to flatten it into flakes. Meal is ground-up grains. Puffed grains are oven baked until they puff up like popcorn. Rice is husked of its outer shell to make it less chewy after cooking. A discerning eye and logic help to identify cereal grains before cooking.
Instructions
1. Separate the grains by shape and color. If you are only working with one kind of grain, skip this step. If using boxed cereal, you'll note the manufacturer will have listed the types of grains used on the side of the box. Simply look at the list of ingredients to determine what your breakfast cereal contains. The most commonly produced grains in the world are corn, rice and wheat.
2. Identify the cereal grains as whole or processed. Whole grains look just like seeds. They are hard, strong and don't have much taste. Manufacturers have several processing methods to refine their products. The grains may be husked, powdered, flaked, puffed or the powdered grains mixed with water to make a dough and baked, boiled or fried. Grains sold for human consumption are husked to remove the tough outer shell of the grain.
3. Note the color of the cereal grain. If the cereal is processed into a dough and baked, it can be difficult to identify. The color will indicate what type of grain is used. Yellow flakes or puffs are usually corn. Pale white is made from rice flour. Slightly brown is made with wheat. Slightly off-white is an oat flake. The flakes are often about the same size, shape and texture so color is the best indicator. Whole grains or unprocessed grains run the gamut in color from white to brown to black.
4. Taste the grain. If the grain is whole, skip this step. Whole grains are hard and not meant to eat unprocessed. Corn is slightly sweet and starchy. White rice is bland and starchy. Brown rice has a slightly nutty flavor. Wheat also has a nutty flavor and frequently used in baked breads.
Most people love the taste of fresh corn on the cob in the summer, but don't know can fresh corn. It is easy to enjoy that wonderful fresh taste all year long by canning your own summer corn.
Instructions
Preparing for Canning
1. Wash the canning jars in a dishwasher to sterilize them.
2. Immerse the jar lids in a pot of boiling water and let them boil for five minutes. Remove the lids using tongs or a magnetic wand that lifts lids.
3. Fill a large pot about two thirds full of water and put it on the stove to boil. You will blanch the corn in this water.
4. Heat a medium sized pot filled with water. You'll add this hot water to the jars of corn in a later step.
5. Rinse out your pressure cooker, place the rack plate inside and fill the cooker with 4 inches of hot tap water. Put it on the stove, uncovered, to heat.
6. Fill a large bowl about two thirds full with cold water and ice. Set aside.
Preparing the Corn
7. Choose fresh ears of corn on the cob, husk them and remove the silk.
8. Blanch the ears of corn for three minutes in a pot of boiling water. Cover the pot as soon as you put the corn in the water.
9. Plunge the corn immediately into the ice water bath too cool for three minutes. Empty the and add ice cubes as needed, then remove the ears of corn from the ice bath and drain them thoroughly.
10. Cut the kernels of corn from the cobs with a sharp knife or a kernel remover.
Canning the Corn
11. Fill your canning jars with the corn without shaking the jars or pressing down on the corn. Make sure to leave a 1 inch of head space at the top of each jar. Add clean boiling water from the medium pot, to the jar of corn. Make sure to leave the empty head space.
12. Place a lid on top of each jar and screw on the ring. Tighten the ring to a snug fit, but don't over tighten it.
13. Lift each jar using jar tongs and place it on the rack inside the pressure cooker. Make sure there is at least 3 inches of water in the pressure cooker. Add hot tap water, if needed, to bring the level back up to three inches.
14. Cover the pressure cooker when all the jars have been placed inside. Depending upon the type of cooker you have, either leave the valve open or the weight off.
15. Heat on high for ten minutes allowing the steam to vent, in order to purge the airspace, then put on the weight, or close the valve openings, to build up pressure to 11 pounds. Start your timer when the pressure has reached 10 pounds, setting it for 25 minutes. Lower the temperature of the stove, as needed, to keep the pressure at t 10 pounds.
16. Turn off the stove when the processing has been completed and let the pressure drop and the canner cool down. Take off the cover when the pressure gauge has gone down to zero.
17.Remove the jars when the canning process is completed by lifting them out of the remaining water in the pressure cooker and placing them on a towel or wooden cutting board to cool overnight. It is important that the jars cool in a draft free place and that they are not touched or bumped while they are cooling.
Tags: pressure cooker, boiling water, ears corn, Make sure, about thirds
Warm, freshly roasted chestnuts are a delicious fall or wintertime treat.
Chestnuts are in season from October to March. Because they peak in December, they've become a wintertime treat and a staple in holiday cooking. Everyone has heard the old holiday standard "Chestnuts roasting on a open fire..." but how many have actually roasted them? It isn't that difficult and once you've mastered the art of roasting chestnuts over an open fire, you'll eagerly be awaiting chestnut season and taking full advantage of the six months when the chestnuts are ripe and readily available.
Instructions
1. Start a fire in your fireplace or in a fire pit outdoors. Get it going well enough to create hot embers in the center. Enough heat should rise out of the top of the fire so that you won't have to put the nuts directly in the flames.
2. Rinse the chestnuts under tepid running water.
3. Lay the chestnuts on one towel and pat them dry with the other towel.
4. Cut an "X" shape into the shell of each chestnut. This can be done on the end or on the flat side of the shell. Cut deep enough to cut through the shell to the nut inside.
5. Place the chestnuts in the roasting pan and secure the lid.
6. Hold the roasting pan over the fire and shake it occasionally so that the nuts roast evenly. If your roaster has holes in both sides, turn the roaster over sporadically in addition to shaking it. Allow the nuts to roast for approximately 20 minutes.
7. Remove the roaster from over the fire when the chestnuts are done. Set the roaster on a rock, a hot pad or other non-flammable surface.
8. Lift the lid from the roaster using an oven mitt or hot pad to protect yourself from the hot surface.
9. Turn the nuts out onto a baking sheet or large plate and allow them to cool only long enough so that they can be handled. Roasted chestnuts are easier to shell when they are still warm.
10. Shell the chestnuts by prying the shells from the nuts starting at the "X" that you cut prior to roasting them. Serve them warm.
Tags: nuts roast, open fire, over fire, when chestnuts, wintertime treat
The French produce and consume the most cheese in the world.
France is a country famous for its extravagant gastronomies, which is why French is a favorite cuisine among food lovers everywhere. The French believe that food should be relished and savored. Outside of the cities, it is not uncommon for businesses to shut their doors between noon and 2 p.m. for lunch.
Cheese
Cheese, or fromage, is one of the most recognizable foods in France. Boasting more than 400 types of cheese, the French consume and produce more cheese than any other country in the world. In a typical French feast, le fromage is the third course of the meal, following the plat principal (main course). A typical cheese plate contains at least three to four cheeses, with everyone getting a slice of each. Popular French cheeses include: Camembert, Roquefort and Brie.
French Food Styles
The three styles of French cooking are cuisine Bourgeoise, haute cuisine and cusine nouvelle. Bourgeoise contains the most rich and filling foods, such as cream-based sauces. Haute cuisine is often beautifully presented and uses only the finest ingredients. It is considered the most sophisticated and expensive food. Cuisine nouvelle specializes in quicker and lighter cooking, relying more on local or seasonal ingredients than on heavy creams.
Apertif and Digestif
An apertif is an alcoholic drink designed to subtly whet the appetite. It is served with appetizers prior to the meal. Some popular French apertifs are Kir, Pastis, Whisky and Champagne, for special occasions. Conversely, the digestif, which is meant to aid in the meal's digestion, follows the dessert or coffee course. Digestifs are usually drunk straight and are usually spirits, such as cognac or brandy.
Wine
France produces hundres of varieties of wine and is also regarded as the birthplace of Champagne. Each region and district produces its own distinct wine. Wine is a vital part of every French meal and is often considered as important as the meal itself. Vin de table is an economically priced wine that is often the "house wine" of a restaurant. Vin de Pays are distinguished by their grape varieties and regions. The AOC, or Appellation d'Origine Controlee, boasts the top quality of French wine. Winemakers must adhere to strict rules and regulations to gain admittance into this category. Naturally, AOC wines also command the highest prices.
The experts at the American College of Sports Medicine state that the lack of variety in low-carbohydrate food makes it a difficult diet plan to follow (See Reference 1.) However, cooking the meats and vegetables in various ways, such as grilling or broiling, helps make it easier to stick with it.
Chicken
Chicken is a low-carb meat that is quick and easy to prepare. In addition to being low in carbs, it is very versatile. Chicken prepared on the grill or in the oven provides a high-protein, low-carb meal. Coat the chicken in fat-free Italian salad dressing and allow it to marinate for about 1 hour "See Reference 2." Grill or bake the chicken until it is completely white in the center for a healthy, quick dinner.
Fish
Another alternative for a low-carb meat is fish. Any low-fat fish is acceptable, according to the Mayo Clinic "See Reference 3." Again, the recommended method for cooking fish is grilling or baking. Cover the fish with extra-virgin olive oil and grill it until the meat is flaky. Coat the finished product with lemon juice and black pepper. Place the fish in a whole-grain pita wrap to make an easy fish taco. Add lettuce and a low-carb sauce, such as salsa.
Vegetables
When eating a low-carb diet, think green. Vegetables, such as green beans, broccoli, and lettuce, offer the benefit of low carbohydrates. Of course, steaming or grilling vegetables is recommended; however, the carbohydrate count is extremely low; therefore, pan-searing vegetables in olive oil and garlic is an easy alternative.
Cook four pieces of bacon in a frying pan and drain the grease after removing the bacon. Place 2 teaspoons of olive oil in the pan and cook the green beans. Add the bacon back to the pan for a tasty side dish that is low in carbs.
Buffalo wings are a staple snack food for social gatherings, whether it's a sporting event or casual party. While the sweet spicy sauce might be the first thing that comes to mind, the cooking technique is just as important as perfecting the sauce. In order to have good buffalo wings, they must be fried just right. An improperly fried buffalo wing can be either soggy and chewy, or crispy and dry. With the right technique, you can make the perfect wings every time.
Instructions
1. Add a cup of all-purpose flour to a mixing bowl. Mix in equal parts salt, cayenne pepper, chili powder and paprika. Add as much as you like, but 1/2 teaspoon is a good amount for most people.
2. Lay the chicken wings out flat in a glass baking dish. Do not pile them on top of each other. Sprinkle the flour mixture over the wings until they have an even coat.
3. Cover the dish and set it in the freezer for an hour. During this time, the flavors will soak into the meat.
4. Pour peanut oil in a deep fryer. Peanut oil is a good choice because it has a light flavor that won't significantly alter the taste of the chicken. You need just enough oil to cover the chicken wings, so an inch of oil should be plenty. Set the temperature to 375 degrees. If you do not have a deep fryer, you can use a skillet. You will need to keep track of the oil temperature with a cooking thermometer if you use a skillet.
5. Put six to eight chicken wings in the fryer or skillet at a time. Let them cook for 10 minutes or until the skin starts to turn dark brown. Open up the meat of the largest chicken wing in each batch to make sure it is thoroughly cooked. The meat should be white and somewhat stringy. You should also be able to easily pull the meat off of the bones. Opaque and rubbery meat means that the wings need to cook longer. If the meat on the largest wing is thoroughly cooked, then the smaller wings will also be cooked. If they still appear to be raw, let them fry for an additional two minutes, or longer if necessary.
6. Remove the wings from the oil and put them on paper towel to help remove some of the excess oil. Coat the wings with the sauce of your choosing.
Prickly pear cactus grows year-round in some warm, arid climates, and it contains a pulpy juice you can drink plain or use in recipes. You do not have to be a desert dweller to enjoy prickly pears. These plants grow in gardens and nurseries, too. To access the juice inside the pear, you must peel it. This task can be painful if you poke your finger the glochids or cactus needles that cover the surface of the plant. Learn extract juice from the young, red fruit on the plant without harming yourself. Add this to my Recipe Box.
Instructions
1. Locate the prickly pear cactus you want to juice. Remove the red fruit from the cactus using a pair of tongs.
2. Pick up the fruit with the tongs and place it under running water to wash it.
3. Place the fruit on the cutting board and cut off the ends of the prickly pear with a sharp knife. Cut a slit in the side of the cactus.
4. Peel the skin away with the knife and toss it out. Save the inner fruit from the cactus.
5. Put the fruit in a food processor. Fill up the food processor with the fruit, and put on the lid. Puree the fruit in the processor for 1 minute.
6. Strain the juice through a sieve into a bowl. Shake the sieve to coax the remaining juice from the strainer. Use the juice left behind in the bowl.
Tags: food processor, from cactus, fruit from, fruit from cactus, juice from
Preserve your apples by drying them in a dehydrator.
Whether you're harvesting your own tree, or you're taking advantage of the fall harvest to get a great deal on apples, fall is the perfect time for preserving apples. One simple and tasty way to preserve them is by drying them on a food dehydrator. Dried apples make a great on-the-go snack that's healthy, too.
Instructions
1. Wash and dry the apples thoroughly. Make sure your apples are ripe, but not spoiled or rotten.
2. Remove any stems or leaves from the apple and place it stem-end on the prongs of the apple peeler/corer. Carefully peel and core it. You will end up with a slinky-like apple coil. Simply take a knife and make a slice down one side of the apple, and you will have a neat stack of perfect apple rings. Remove any seeds, core pieces or blemishes from the apple slices.
3. Soak the apple rings for a few minutes in your sugar water solution, if desired, and sprinkle them with a small amount of cinnamon. Place the apple rings in a single layer on one tray of your dehydrator. Repeat steps as necessary until all the trays of your dehydrator are full.
4. Follow dehydrator directions for stacking trays and turning on dehydrator - some just plug in, but some models have different settings. Dry for four to six hours, or according to dehydrator instructions. Also, rotate trays as necessary or as directed in your instructions -- newer models don't require rotation.
5. Turn off dehydrator and allow slices to cool. Remove apple rings from trays and store in plastic storage baggies for future snacking.
Tags: apple rings, drying them, from apple, your apples, your dehydrator
4-H members raise goats for milk production, meat, mohair or cashmere fiber, brush control and companions. 4-H is an organization for students ages 9 to 19, and 4-H goat projects are available in most states. 4-H members sell goats through auctions and by private treaty sales. The purchase price may be based on the weight of the goat, such as price per pound, or the price per individual. Does, bucks, wethers (castrated males) and kids (young goats) are available
Instructions
1. Contact the county 4-H office in the area of interest to find 4-H clubs with goat projects. The 4-H program is under the direction of the University Cooperative Extension in most states. There may be a local county 4-H agent or advisor to coordinate the locate clubs.
2. Determine the type of goat to purchase. Purchase dairy goats that produce about a gallon of milk per day during a nine-month lactation from 4-H members who specialize in raising goats from dairy breeds. Goat milk is popular for drinking and cheese-making, and is produced by breeds such as the Saanen, Nubian and Toggenburg.
3. Locate 4-H members raising the Boer breed to purchase meat goats. Meat goats are usually purchased when they weigh 80 to 120 pounds. The dressing percent for goats is about 50%, which means a 100-pound goat will produce about 50 pounds of meat.
4. Purchase angora or cashmere goats for fiber production. Angora goats produce mohair; cashmere goats produce the popular cashmere fiber. The goats are sheared annually to produce pounds of the fiber.
5. Buy goats of any dairy or meat breed for brush control, companions or pets. Purchase mature goats for the most efficient vegetation control. Pygmy goats are often purchased as pets or companions.
6. Attend goat auctions at county, regional or state 4-H shows or fairs. 4-H members sell meat goats at junior livestock auctions. Contact 4-H members to buy young goats, breeding animals or animals not consigned to auctions.
7. Read local newspaper and on line classified advertisements to find 4-H goats for sale. Local feed stores often have bulletin boards with "for sale" posters.
Tags: brush control, brush control companions, cashmere fiber, cashmere goats, control companions, fiber goats
Smoking scallops offers added flavor that emanates from the wood chips. Stove top smokers provide a slow method of cooking so that scallops retain their tenderness and juices. Smoked scallops suffice alone as an appetizer or can top a main entr e such as pasta or surf and turf dishes. You can create variations of smoked scallops by implementing different sauces, glazes and spice rubs and can wrap scallops in ingredients such as bacon or prosciutto.
Instructions
1. Choose the type of wood chips to use based on your recipe and desired taste. Oak and hickory wood chips offer bold flavors that complement scallop and meat dishes. Alder chips provide a light sweet flavor versus apple and cherry wood chips that feature fruity tones. Arrange wood chips at the bottom center of your smoker.
2. Wash the scallops under cold running water to rinse and clean them. Set the scallops on top of paper towels to dry. Trim tough flesh and muscles from the scallops.
3. Put aluminum foil over your drip tray to catch the scallop juice. Place the drip tray onto the wood chips. Oil your grill rack with vegetable oil to prevent cooked scallops from sticking to the tray.
4. Season scallops with a dry rub seasoning, if desired. Sprinkle salt and pepper over scallops. Line the scallops onto the oiled grill rack.
5. Turn your stove top burner to a medium heat setting. Place the smoker on the burner. Allow the wood chips to burn and smoke for two to three minutes. Lower your stove top heat to a low setting, Place the top of the smoker on. Smoke the scallops on low for 20 minutes. Scallops are cooked when firm to the touch.
6. Remove the smoker from the heat and take the lid off. Place the scallops on a serving dish to be passed around amongst guests.
Tags: wood chips, drip tray, grill rack, heat setting, heat setting Place, Place smoker, setting Place
Serving duck is a fabulously elegant way to impress any of your dinner party guests. Be sure you know carve it properly. Most ducks can comfortably serve four people. Here's carve a duck to perfection.
Instructions
1. Rest the duck, breast side down, on the cutting board for 5 minutes after removing it from the oven. This allows the juices to settle, making your bird more tender.
2. Stick your meat fork in the center of the bird for stability.
3. Slice through the meat, using your carving knife, through the full length of the backbone.
4. Turn the bird on its back.
5. Cut the meat away from the carcass of the bird. Keep the knife as close to the bone as possible. Upon reaching the leg joint, use a little force to cut through the bone. (At this point, the bird will be in two pieces.)
6. Carve each half of the bird between the leg and breast. Next, divide the leg into two pieces. Finish by dividing the breast into two.
Cilantro is a pungent herb, rich in essential vitamins and an excellent digestive aid. Here are some the most popular ways to cook with it.
Instructions
1. Cilantro is a great addition to Mexican food, either as part of a "salsa" (traditional Mexican sauce) or just added in small bits to beef or other meat filling in a taco or burrito. Look for cilantro options in Mexican restaurants.
2. Use cilantro as a marinade. With just a few other ingredients such as, olive oil, salt, and garlic, cilantro can spice up a cut of meat. Let the marinade sit for several hours prior to cooking for the best taste.
3. Use cilantro in salads. A bit of fresh cilantro will taste great mixed with the traditional lettuce and tomato combination of a green salad. Other salad uses include "cilantro slaw" and different mixes of greens including cilantro.
4. Use cilantro in a stew or soup. This can be a good way to cook with cilantro, if the ingredients compliment each other. As cilantro has a "green" taste, it is not recommended for use with some other strong ingredients, but overall, a small quantity of cilantro is a great addition.
5. Use cilantro with in a green curry dish. The different types of curry paste or powder available in Asian stores each have ingredients that complement them. One great recommendation is a green curry paste with cilantro and a touch of brown sugar. Try it over rice or noodles, with vegetables, tofu, or meat.
Tags: curry paste, great addition, green curry, with cilantro
This recipe for baked, stuffed apples is good for group events; the apples cook in a casserole dish, and the recipe can be easily adjusted for the size of your party. Serves 6 as a dessert.
Instructions
1. Place the apple juice, white wine, Calvados, 1/2 c. brown sugar, cinnamon and 2 tbsp. butter in a saucepan and bring to a simmer.
2. Heat the oven to 325 F.
3. Mix together the nuts, nutmeg, 3/4 c. butter, remaining brown sugar, chocolate chips and raisins until well-blended. Set aside.
4. Use an apple corer or a small, sharp knife to remove the core of each apple.
5. Keep the apple whole while you remove the core; hollow it out so that there's a vertical hole running through the apple where the core used to be.
6. Peel the apples, and pack the hollowed-out centers with as much stuffing as they will hold.
7. Arrange them in a casserole dish or tall-sided baking dish.
8. Pour in the simmering liquid, but try not to splash any over the apples; try to pour it in between them instead.
9. The liquid should come 2/3 the way up the sides of the apples.
10. Bake the casserole for about 20 minutes or until the apples are tender and the stuffing has melted.
11. Test apples by poking them with a toothpick or knife to see whether they're tender. Test the stuffing the same way to see if the chocolate and sugar have melted.
12. Remove the apples from the liquid, and serve over ice cream.
Tags: brown sugar, casserole dish, Make Baked, Make Baked Stuffed, remove core, Stuffed Apples
Ground beef is not only one of the more popular meats consumed in the United States, it also can be prepared in a manner that removes some of the fat content. A 3-ounce portion of pan-fried ground beef with 5 percent fat contains 5 g fat and 127 calories. When combined with several other ingredients, you can turn lean ground beef into tasty beef balls with bourbon.
Instructions
Preparation
1. Combine ground beef, bread crumbs, chopped onion and one egg in a large bowl. Use your hands to mix the ingredients well.
2. Divide the beef mixture into 12 to 15 sections. Roll each section into the shape of a ball. Set the balls aside.
3. Combine the tomato sauce, salt, pepper, crumbled bay leaf and bourbon in a medium-sized bowl. Set the sauce mixture to the side.
4. Coat the frying pan with olive oil. Turn the stove top on medium heat, and allow the oil to spread evenly over the pan.
Cooking
5. Place the beef balls into the pan carefully. Cook half of the balls at a time if there is not enough room in the pan.
6. Continue cooking the beef over medium heat and turn the balls onto all sides until each ball is completely browned.
7. Place the balls in a large, oven-safe baking dish. Pour the sauce mixture over the beef balls.
8. Preheat the oven to 400 degrees. Bake the bourbon balls for 15 minutes, or until the sauce is well-heated throughout.
Finishing Touches
9. Use potholders to remove the dish from the oven carefully.
10. Pour the mixture into a serving bowl or deep serving platter. Place a toothpick into each beef ball for your guests' convenience.
11. Place your bourbon beef balls in a warming drawer if you have prepared this appetizer ahead of time.
Candy may be the Halloween treat of choice, but there are plenty of other tasty Halloween treats. Halloween appetizers can be used to help create the spooky atmosphere for your Halloween party or to add a little fun to the family dinner table. Appetizers are also a great way to give your kids something a little healthier to eat between bouts of frantic candy consumption.
Ghoulish Jello
Many of the best Halloween appetizers are actually classic recipes reworked with a Halloween theme. Because it can be given nearly any shape, Jello is one of the classic Halloween standbys. Pour Jello into a mold shaped like a brain, hand, skull or other body part and leave it in the fridge for about three hours or until it settles. Then, dunk the bottom of the mold in warm water and carefully slide the Jello out onto a plate. You can enhance the creepiness with the right Halloween candy. For example, you can add gummy worms to a brain mold to get a zombie brain or add candy eyes to a skull to make a zombie.
Boo-Nanners
Halloween candy is delicious, but adding some fruit appetizers will let your guests get a healthier sugar fix. Boo-nanners, from the site goneraw.com, are delicious Halloween ghosts made out of fruit. Each banana makes two boo-nanners, so start by slicing half as many bananas in half horizontally as the number of treats you want to make. Dip each banana slice in orange juice and roll it in dried coconut shavings. Make two eyes for each banana ghost. If you want to stick with the all-fruit theme, stick two currants or raisins in near the tapered end of the banana. For a little more sweetness, you can use candy corn, M&Ms or any other small candies. Put each boo-nanner on a stick and serve. If you prefer, you can freeze them before eating.
Halloween Shapes
One good way to make Halloween recipes is to cut your favorite treats into Halloween shapes. You can stamp cookies out with Halloween cookie molds in shapes like pumpkins, ghosts and witches. Add black- and orange-colored sprinkles to stick with the Halloween theme. With a little ingenuity, you can even make vegetables and dip into an exciting Halloween treat. Carve carrots, celeries and other greens into tombstones, and you can create a miniature vegetable graveyard that is perfect for snacking.
Tags: with Halloween, each banana, Halloween appetizers, Halloween candy, Halloween theme, Halloween treat
Smoked trout spread is a rich, creamy dish made with smoked fish fillets, cream cheese, chopped green onions or chives and seasonings such as salt, pepper and fresh basil to taste. The spread can also feature chopped tomatoes and is typically served on crackers, bagel chips or slices of cucumber. Smoked trout spread makes an elegant and hearty appetizer for any type of occasion, from wedding receptions to holiday parties. You can freeze leftover over trout spread for a few weeks, although its consistency will change slightly when thawed. Use full-fat cream cheese to ensure a smoother texture.
Instructions
1. Transfer the smoked trout spread to a small plastic freezer storage container. Leave a 1/2-inch space at the top to allow for expansion.
2. Press the container's air-tight lid securely into place to create a tight seal.
3. Spoon the dip into a plastic freezer bag featuring a secure zip-top seal as an alternative. Press any air out of the bag prior to sealing it closed.
4. Write the storage date on a piece of freezer tape and attach it to the container or bag as a reference.
5. Freeze the spread in a freezer set at 0 degrees for up to two weeks. Thaw the spread in the refrigerator.
Commercial Popcorn machines are great money makers for sporting events, festivals and fairs. The smell of freshly popped popcorn motivates passersby to buy a bag of popcorn. A commercial popcorn machine requires regular maintenance and occasional minor repairs.
Instructions
1. Start troubleshooting a commercial popcorn machine by examining the electrical connections for loose wires and bent connectors. A commercial grade popcorn machine is rugged, but improper cleaning techniques can loosen electrical wiring.
2. Check the popcorn machine's master switch, kettle switch and light switch. The switches may be worn and should be replaced.
3. Examine the unit's power supply. Commercial popcorn machines use the same amount of amperage as an air conditioner or refrigerator.
4. Test the machine's stirrer motor. If the motor is not functioning properly, it should be replaced.
5. Clean the popcorn machine thoroughly. Use the manufacturer's recommended cleaning method. Heavily carbonized kettles can be cleaned with special stainless-steel cleaning agents.
Tags: popcorn machine, Commercial Popcorn, commercial popcorn machine, should replaced
There are many different recipes out there for cream cheese spreads with herbs. Here's one that's easy for anyone to make.
Instructions
1. Get a medium sized mixing bowl. Mix together garlic, Italian seasoning, 1/4 tsp. salt and the onion powder together.
2. It is easier to make the spread with a mixer, but it can also be done by hand. Put the cream cheese into the mixer and mix it by itself for a minute to loosen up the cream cheese. If doing it by hand, mix the cream cheese in a separate bowl for a minute or two to loosen up the cream cheese.
3. In the mixing bowl, add the spices to the cream cheese and blend for another minute or two. If doing this by hand, mix the spices together in the bowl with the cream cheese. Make sure that the mixture is completely mixed before moving to the next step.
4. Once the mixture is completely mixed together, remove from the mixer.
5. Remove from the mixing bowl and transfer plastic container for storage. The mixture needs to be refrigerated for an hour before using.
Tags: cream cheese, mixing bowl, completely mixed, cream cheese, hand cream, hand cream cheese
The pork chop may seem like a bland, ordinary, done-to-death main dish for many who are accustomed to having it on their table on a regular basis, but it is definitely a food item that does not have to be tasteless and boring. Creating flavor is the key when it comes to making an average pork chop extraordinary, and that is what a dry rub does.
Basic Information
A dry rub is a conglomeration of spices applied through dry application to meats. It can be part of a marinade, added just before cooking, kept on the table as an extra seasoning or used as a key ingredient in all three steps. Many who use dry rubs purchase it online, at a grocery store or at a specialty retail outlet; however, making a dry rub at home is within an average person's capacity, and doing so can save money. Mixing several spices to add to pork chops at a later time is essentially what making a homemade dry rub entails.
Personal Taste
When it comes to home cooking, personal preference plays a central role. What do you prefer your pork chops to taste like? Are there certain flavors of foods that your family prefers? A homemade dry rub for pork chops can be Cajun-flavored, can contain a blend of Italian spices or might be created to be spicy with the addition of red pepper. Those who prefer less exotic flavors often opt for a simple blend of spices intended to be a precursor to a preferred barbecue sauce. Taking the time to dry out fresh herbs to add to a dry rub can give a spice blend an increased depth and richness of taste and can help you to preserve herbs you grow at home.
Like wine and beer, sake requires yeast to start the fermentation process.
Sak is a rice wine first brewed in China around 4,800 B.C., later becoming the national beverage of Japan. This clear "drink of the gods" can be served heated or chilled and can be used to mix cocktails. Make your own sake at home by preparing a yeast starter called "moto." The moto creates lactic acid, giving sake the flavor it needs and causing yeast to thrive for the fermentation.
Instructions
Yeast Method
1. Mix in a medium-sized bowl, 6 1/2 ounces of steamed rice, 2 1/2 ounces of koji (Aspergillus oryzae) -- a fungus used to ferment soy sauce -- 9 ounces of chilled, chlorine-free water and 1 tsp. of low-temperature yeast.
2. Place the bowl and mixture into your refrigerator for 10 days at 40 to 50 degrees Fahrenheit.
3. Stir the moto mixture twice daily and soon the texture will change to a porridge-like consistency, and then into a creamy soup. Notice how the surface of the mixture bubbles after three days.
4. Use the moto after 10 days to make 3 liters or 0.8 gallons of sake.
Yogurt Method
5. Mix 6 1/2 ounces each of rice, koji and water in a medium bowl. Use a food thermometer to ensure the water has a temperature of 140 degrees Fahrenheit.
6. Add 1 tsp. of natural yogurt to the mixture, which provides lactic acid.
7. Let the mixture cool down to a temperature of 106 degrees Fahrenheit. for the next 24 hours. Note how the mixture changes to the texture of porridge and bubbles slowly.
8. Allow the mixture to cool to normal room temperature of about 77 degrees Fahrenheit and add 1/2 tbsp. of low-temperature yeast.
9. Notice the cheesy odor disappear after six hours and a strong bubbling from the yeast by day three.
10. Use the moto by the end of day four to begin brewing your sake.
Baking Yeast Method
11. Place an amount of the rapid rise yeast the size of a dime into a small bowl.
12. Add brown sugar in 1/2 the size of a dime into the bowl with the yeast.
13. Add 1/2 tsp. of warm water into the yeast and brown sugar, stirring it using the edge of a spoon until it becomes all liquid.
14. Allow the yeast to rise and turn bubbly in a warm location, which takes about 20 minutes. (See Reference 3 pg 21 of 30)
15. Use this bubbly yeast in your cooked rice, koji and water mixture to start the brewing process.
Tags: degrees Fahrenheit, brown sugar, dime into, koji water, lactic acid
With Holiday Parties approaching, and the price of made to order food trays, it's time to do it ourselves and save those extra dollars on more important things. This step by step instruction will show you make a beautiful edible fruit centerpiece for any Holiday Party
Instructions
1. pineapple: with a sharp knife cut about 1 inch off the bottom end of your pineapple. cut the top off about 1 inch into the pineapple and put top aside for later use. now cut pineapple in half lengthwise, and cut each half lengthwise in half again. starting at one end, carefully slice meat along the husk of each section until it is detached, but leave it in the husk. use your knife to trim out the core. cut down the middle of the pineapple meat only to the core (not through it) and then slice it crossways evenly so that you have 8-10 chunks in husk. place on plate, cover and refrigerate.
2. melons & watermelon: cut each melon lengthwise in 1/2 and each half lengthwise in half again. scoop out seeds. using knife cut lengthwise between the melon meat and rind until separated. now cut melon meat into about 1 in bite size chunks. separately place each kind of melon into quart size baggies or covered container and refrigerate.
3. strawberries, lettuce and grapes: rinse in cool water, drain and set aside to dry. also rinse maraschino cherries till the water runs clear.
4. * putting tray together: place lettuce along the outer end of tray, so that curly leafy sides drape over the outer edge of tray slightly. place pineapple top in center of tray. Now section off the tray into quarters with your 4 pineapple sections placing them lengthwise in tray making equal sections between them. in one section place the honeydew, in the next section arrange strawberries leaf side down in tiers, cantaloupe goes in the third section and watermelon in the forth.
5. garnishing tray: cut maraschino cherries in half. pierce each half in middle with fancy toothpick skin side up , and stick them to pineapple quarters making 2 rows lengthwise with them down center of each. now take the bunch of grapes and drape over the pineapple top in center of tray. secure if needed with toothpicks.
Tags: each half, half lengthwise, about inch, center tray, drape over, each half lengthwise
Make estimated tax payments when you have income that is not subject to tax withholding. You can avoid penalties you would otherwise incur for underpaying your taxes.
Instructions
Estimating - Method 1
1. Determine your expected adjusted gross income. Do this by taking last year's income and adjust according to anticipated changes.
2. Subtract your expected deductions and exemptions to obtain your expected taxable income. Again, use last year's figures as a base.
3. Calculate the expected tax according to the tax table or tax schedules.
4. Subtract your expected credits.
5. Add any expected additional taxes. Self-employment Social Security taxes are the most common additional taxes.
6. Subtract your expected tax withholdings. What is left should be paid in estimated tax payments.
Estimating - Method 2
7. Multiply the total tax shown on your last year's tax return by 90 percent. For the tax year 2001, the last year is 2000.
8. Verify the total tax shown on your year-before-last tax return. For the tax year 2001, the year before last is 1999.
9. Determine the smaller of 100 percent of your tax for the tax year before last or 90 percent of your tax for last year.
10. Subtract your expected tax withholdings. What is left should be paid in estimated tax payments.
Sending In Estimated Tax Payments
11. Obtain Form 1040-ES. Go to the local Internal Revenue Service office to get it, or order it by mail, phone or the Internet. It will come with four payment vouchers.
12. Divide your total amount of estimated tax payments by 4. You will be making four equal payments.
13. Send in the first payment with a 1040-ES voucher before April 16, 2001.
14. Send in the second payment with a 1040-ES voucher before June 15, 2001.
15. Send in the third payment with a 1040-ES voucher before September 15, 2001.
16. Send in the last payment with a 1040-ES voucher before January 15, 2002.
Tags: your expected, last year, 1040-ES voucher, 1040-ES voucher before, payment with, payment with 1040-ES, Subtract your
is ubiquitous to American cuisine, and regional varieties and personal concoctions abound. For example, Carolina sauce tends to be thin and runny, while Kansas City style is thick and sticky. There are also variations of cooking sauces versus dipping sauces; one is used as a marinade and the other used as a condiment. Barbecue sauce is one of the most debated items in a chef's repertoire. While every good grill cook has a favorite recipe, and many hold inside secrets to their own creations, the basic foundation of a good sauce is very simple.
Instructions
1. Fry the onion in butter over medium-high heat until it begins to turn translucent. Add the tomato or ketchup and stir well.
2. Stir in the remaining ingredients, blending well. Bring to a boil. Reduce heat and simmer uncovered for 10 to 15 minutes, stirring often. The sauce can now be used as a marinade and cooking sauce. Be sure to reserve some sauce for dipping.
3. Experiment with variations like hot sauce, chili flakes or crushed red pepper, celery seed, fresh diced jalapeno, molasses or pancake syrup instead of brown sugar, bourbon or other whiskey, lime and cilantro, espresso or other coffee, Liquid Smoke, pineapple or orange juice, soy sauce, ginger, and fresh or roasted garlic.
Whether sampled as a chilled thirst-quencher on a summer's day or served hot and mulled with spices on a cold winter's evening, apple cider is a beverage steeped in tradition. It has also been able to capitalize on contemporary society's growing demand for natural and organic products.
Part of cider's appeal lies in its simplicity. Making it is as easy as grinding up harvested apples and pressing the resulting mash to extract the juice, which is then bottled. In the case of hard (fermented) cider, the bottled juice is stored until natural fermentation occurs.
Types
In the United States, the term "cider" or "sweet cider," refers to simple, unfiltered and unfermented apple juice pressed from fresh apples. The product generally sold as apple juice is a clear, pressed juice that has been pasteurized and undergone a filtering process that removes solids. The pasteurization process and the addition of preservatives prevents fermentation from occurring, keeping the juice non-alcoholic.
In much of the rest of the world, the beverage referred to as cider is nearly always a fermented beverage, and is often quite high in alcohol content. Although unfermented cider is enjoyed in some locales abroad, it's usually simply designated as a non-alcoholic cider rather than a sweet cider. A cider labelled "sweet" in the UK, for example, would still be an fermented and potent drink; the label would simply be identifying a sweet tasting cider as opposed to dry.
Commonly referred to as hard cider in the US, naturally fermented, alcoholic cider relies on wild yeasts present in the apples for this fermentation. Some widely distributed brands of hard cider have yeasts added to create a more consistent product. It is the yeast that gives hard cider its effervescent body.
History
The drinking of cider has been going on in Europe for centuries. In medieval Britain, orchards existed specifically to grow apple varieties suited for cider making. So widespread was cider drinking, that on top of regular wages, farm workers were actually given an extra allowance for the purchase of the beverage.
When English settlers came to the New World, they brought cider apple seeds with them, and the reliability and relative cheapness of cultivating apples led to cider becoming one of America's most popular beverages. Indeed, drinking cider was often a decidedly safer proposition than sampling much of the drinking water!
Cider's popularity ultimately waned with the growing popularity of beer, and as the major breweries sprang up and began to dominate the market, cider production remained relatively small-scale, usually confined to small farms. Although prohibition temporarily sounded the death-knell for cider's popularity in the US, the 21st century has seen a resurgence of microbreweries, and the public's demand for high quality, hand-crafted beers and hard ciders has revitalized the cider-making industry.
Geography
The largest cider producing countries are in western Europe. In Spain, the northern Basque region is noted for its cider (sidra) production, and their traditional ciders are bottles and corked just like their wines. The largest cider producer though, is France, specifically the northern regions of Brittany and Normandy. French cider (cidre) is light and sparkling, and appropriately enough, is usually stored in champagne-like bottles.
Across the English channel, cider makers in the southern England counties of Devon and Somerset are known for a traditional, dark and cloudy natural cider known as "scrumpy." Britons happen to be the highest per capita consumers of cider in the world today, and in some locales, cider consumption rivals that of beer.
In the United States, cider making is largely the domain of the northern states of New England and Vermont, although the explosive growth of microbrewing, especially in Western states like Washington and Oregon has led to more widespread cider making, both of sweet cider and hard (alcoholic) cider.
Benefits
"An apple a day keeps the doctor away" goes the old adage, and since apples are the main ingredient in cider, it stands to reason that it would be hailed for its potential health benefits. Apple cider is rich in antioxidants and a good source of minerals such as potassium, sodium, magnesium, calcium, phosphorous and iron. Marketing-savy cider makers have made a point of targeting health conscious consumers, much in the same way that vintners have trumpeted the health benefits of moderate red wine drinking.
Warning
Although sweet cider is a non-alcoholic brew, the alcohol content of some fermented, or hard ciders, can approach double digits, so a little caution is called for when sampling them.
Tags: sweet cider, cider making, hard cider, alcohol content, alcoholic cider, apple juice
The sweet potato is a warm-weather vegetable that is tender and a native to Central and South America. There are many types of sweet potatoes and they grow on trailing vines that cover the soil. The sweet potato is rich in Vitamin A and not related to the yam. Sweet potatoes are commonly known by their orange flesh, but other types include white, yellow and even purple flesh.
Covington
The Covington sweet potato was developed by sweet potato breeders Dr. Craig Yencho and Kenneth Pecota, released and made available to growers in 2005. The sweet potato has a smooth skin, rose-colored roots and an orange flesh. The leaves of the Covington sweet potato are triangular with a purple pigment that turns green when they mature. Stems are thick and green with less branching. Covington sweet potatoes are harvested 105 to 115 days after planting.
Evangeline
The Evangeline sweet potato has a rose-colored skin and a moist, deep orange flesh. The sweet potato originated from a nursery in the late 1990s. The leaves are dark purple when immature and unfolded, but the color changes to dark green. This sweet potato has green-stemmed vines. The Evangeline plant produces very few oversize roots and contains a large amount of sugar. It is good for baking purposes.
Purple Sweet Potato
The purple sweet potato is a native of the Japanese island of Okinawa. Known as Okinawan potato, this sweet potato is a member of the morning glory family. Also grown in Hawaii, the purple sweet potato is rich in nutrition. They are loaded with antioxidants, high in fiber, fat-free and low in calories. According to the Hawaiian Pride website, the purple sweet potato is naturally sweet and contains a high content of anthocyanins, which gives the potato its purple color.
O'Henry Sweet Potato
The O’Henry sweet potato has a white-colored skin with a cream-colored flesh. A variant of the Beauregard sweet potato, the meat of the O’Henry is moist. The leaves are mainly heart-shaped and green. The stem and vines are green-colored with light purple at the highest point of the slender stem and at the point where the leaf attaches to the stem. The flesh of the O’Henry is a little drier than that of the Beauregard sweet potato, according to the North Carolina Crop Improvement Association.
Cupcakes use the same basic ingredients as standard-sized cakes; however, they're more convenient for small functions where only a few people will be served. Number cupcakes provide a way to take that a step further -- and add a special touch to the traditional cupcake. Make a number cupcake to display your child's age at his next birthday party or as a funny birthday treat to helpfully remind your spouse of his age at his next birthday celebration.
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. Lightly grease the number mold(s) and baking sheet.
3. Fill a bowl with flour and mix in other dry ingredients.
4. In a separate bowl, combine butter, milk, eggs and vanilla. Stir them into the flour mixture.
5. In a separate bowl, combine butter, milk, eggs and vanilla. Stirring in the flour mixture, add all wet ingredients and blend.
6. Lay number cake molds flat on a baking sheet, and fill them with batter. Fill the molds two-thirds full.
7. Place the baking sheet in a preheated oven for 10 to 20 minutes, depending on the size of the mold.
Periodically, check on the cupcakes by placing a toothpick into the center of the cupcake until the toothpick comes out clean.
Origami showing a Chinese character that means "double joy" and a kissing couple
Although weddings in East Asia have been Westernized since the early 20th century, certain elements of Oriental wedding decor remain and have been used for Asian-themed weddings in the United States. If you are planning an Asian-themed wedding, familiarity with those elements help to enhance the Oriental ambiance of your wedding.
Oriental Invitation Card
Communicate the theme of your wedding with your invitation card. Whether it's an e-card (if you're environmental) or a paper card, it should display an Oriental symbol. One suggestion is a Chinese character that means "double joy." For the most traditional look, use red for the background and write the "double joy" in gold. For a more romantic presentation, use shell pink for the background and red for the "double joy."
Bridal Gown with an Oriental Flair
Purchase a bridal gown in a column or mermaid style so the waistline will resemble that of a Mandarin dress. Also buy a white Mandarin blouse which can be easily found in your local Chinatown. Have a tailor cut out the Mandarin collar of the blouse and keep the ornate button on the collar, or do it yourself. Wear the Mandarin collar as a choker with your bridal gown.
Bridal Party in Oriental Style
Outfit your bridesmaids in Mandarin dresses, which they can easily find in Chinatown. They can also wear these again as cocktail dresses. If you're having a Japanese-themed wedding, dress them in kimonos. To match the bridesmaids' Mandarin dresses, the groomsmen should wear Mandarin shirts. Even the groom can wear one in his tux for an interesting mix of the East and the West.
Orchids for Bouquets & Centerpieces
Use orchids in bridal and bridesmaids' bouquets. Have the groom and each groomsman wear an orchid corsage. Choose potted orchids in a different color from the bouquet (dark purple vs. lavender, for instance) and place them on banquet tables as centerpieces.
Oriental Music for Entertainment
Play Oriental instrumental music during the banquet. Set up a karaoke machine and invite guests who know Asian language songs to sing. Perform a duet of an Asian language song with your groom if both of you know the language.
Oriental Wedding Favors
Let each guest return home with a sleek set of chopsticks that symbolize "the perfect pair," two fortune cookies in a cute red box or a small frame of an Oriental painting in which there are a pair of swallows or Mandarin ducks as symbols of lifelong love. To produce the framed painting, you just need to scan an Oriental painting with cleared copyright, print them as 4-by-6 photos and buy corresponding picture frames from dollar stores.
Tags: with your, Asian language, bridal gown, bridesmaids Mandarin, bridesmaids Mandarin dresses, character that, character that means
Mizithra cheese is a type of Greek cheese that is soft--it is comparable to ricotta. It is sold in egg-shaped balls and has a light flavor. Mizithra generally is used in desserts such as cheesecakes, but it is versatile enough to be used as a topping for soups, casserole dishes or vegetables. It also is a key ingredient in many types of spaghetti sauces.
Instructions
1. Heat 8 cups of milk in a large pot until the milk reaches room temperature.
2. Stir in 2 teaspoons of salt and move the pot to a cool burner.
3. Crush two rennet tablets with the end of a large metal spoon until they are powdery.
4. Dissolve the rennet in 1 tablespoon of cold water in a separate bowl.
5. Stir the dissolved mixture in with the milk and cover the pot. Do not touch the pot for one hour. This will allow the cheese to harden.
6. After one hour, gently stir the contents of the pot and break up the cheese curds.
7. Lay the cheesecloth onto the strainer and place it over the sink to avoid any messes.
8. Use a soup ladle to bring the curds from the pot to the strainer and allow them to drain for a few minutes.
9. After all of the liquid appears to have drained, tie the ends of the cheesecloth and hang it over the sink. Excess liquid might still remain, so you should drain over the sink for at least 8 hours or until the cheesecloth stops leaking.
10. After eight hours, open up the cheesecloth and remove the completed mizithra cheese.
11. Refrigerate the cheese in a tightly sealed container for longer lasting cheese.
Tags: over sink, Make Mizithra, Make Mizithra Cheese
Hydrangeas are a great choice for bridal bouquets.
When love is in the air, you should also smell the aroma of fresh flowers. If you are planning a wedding but are having some difficulty in choosing the wedding colors, choose the flowers first, then coordinate from there. You can make a super easy bridal bouquet by using fresh hydrangea flowers.
Instructions
1. Choose the hydrangeas. Fresh hydrangea flowers come in blue, purple, pink, or white, and the color is determined by the acidity in the soil in which the flowers were grown. For a bridal bouquet, it is best to choose one or two colors of hydrangea flowers.
2. Choose greenery. To make your hydrangea bouquet even more exquisite, add your choice of an English ivy, needle point ivy or perhaps a few feathery fern leaves.
3. Add filler flowers. To add a "pop" of color to your hydrangea bouquet (especially if you are planning a spring or summer wedding), add only two or three small flowers of color. Perhaps a few yellow, white or red rose buds, or even a calla lily or two would give your hydrangea bouquet that splash of color that would render it unforgettable.
4. Tie your beautiful bridal bouquet together using 4 rubber bands. Strategically place one rubber band at the top of the stems, just under the base of the flowers. Place the remaining rubber bands two fingers' length apart. The last rubber band should be at the bottom of your bouquet, leaving at least a half inch of stem at the bottom. Cover stems and exposed rubber bands with a sturdy layer of floral tape. If your stems are visible, complete the bouquet by tying a ribbon around the stems.
5. Make a replica. If you want a keepsake from your wedding, create a replica of your hydrangea bouquet by using silk flowers.
Tags: hydrangea bouquet, your hydrangea, your hydrangea bouquet, hydrangea flowers, rubber bands, bouquet using
Rotel manufactures audio and video receivers, surround sound processors, DVD and CD players, preamplifiers and power amplifiers for use in home theaters. According to Rotel's website, the company began producing these products more than 40 years ago. With their North American home office located in Massachusetts, you will receive local support and training from a certified representative while broadening your inventory when you become at Rotel dealer.
Instructions
1. Gather the documents you'll need to provide to Rotel, such as copies of your business license and tax identification.
2. Choose the method for contacting Rotel that is most convenient for you. Email the marketing department through the company's website or call the headquarters at 978-664-3820. Calling is the method that produces the quickest results.
3. Press zero for the operator during the recording you'll get when you call the company. Ask to speak to a dealer representative. Provide the representative with your town name and Zip Code. She will transfer you to the correct representative for your region.
4. Request information regarding a Rotel dealership. Complete the telephone interview by answering questions about your personal and business finances. You'll be asked the length of time you operated a business and and about your management skills.
5. Ask for a Rotel dealer application to be faxed, mailed or emailed to you. Complete the paper application by providing your name, address, business name, address, business details, including other products you offer, and your tax-return information.
6. Mail your completed Rotel dealer application, with a copy of a completed W-9 form and your business license to:
Rotel of America
54 Concord St.
North Reading, MA 01864-2699
Tags: Rotel dealer, about your, address business, business license, dealer application, name address
Fried rice is fried rice, right? Wrong. Golden fried rice is the ultimate fried rice. It is easy to make and especially tasty because each grain of rice is coated with egg yolk. Invite your friends over, make them golden fried rice and they will hail you as the emperor or empress of fried rice!
Instructions
1. Cook 2 cups of long-grain or Jasmine rice in an automatic rice cooker. It usually takes about 20 minutes for rice to cook. When the rice is done, let it cool for the next 15 minutes.
2. Mince garlic and dice onion while waiting for rice to cook.
3. Peel shrimp, rinse and set aside.
4. Crack eggs into a cup and carefully separate the yolks with a spoon. You may discard the egg whites.
5. Add egg yolks to cooked rice and mix well, making sure every grain of rice is coated with the yolk.
6. Add 4 tbsp vegetable oil to frying pan or wok. Heat the pan to high heat. Add garlic and onion and saute until fragrant.
7. Toss in shrimp and stir-fry with onion and garlic until shrimp turns slightly pink.
8. Pour in rice grains coated with egg-yolk mixture. Stir-fry the ingredients well until rice color turns golden. Sprinkle salt to taste.
9. Toss in mixed vegetables and stir-fry until vegetables are tender and well dispersed in the fried rice.
10. Add a dash of pepper, stir-fry or toss for another 2 to 3 minutes and turn off heat.
11. Scoop golden fried rice into serving dish and add garnish of your choice for presentation.
Tags: fried rice, coated with, coated with yolk, golden fried rice, grain rice, grain rice coated, rice coated
Pre-ground chili powder is convenient; however, the longer ground chili peppers sit on the supermarket shelf or in your pantry, the more flavor they lose. The oils that give the chili peppers their heat react with the oxygen in the air; over time, even the spiciest chili powder will lose its bite. For the freshest chili powder, grind your own. Making your own chili powder also allows you to control its heat level and flavor profile: try a mix of smoky chipotle and sweet cascabel chilies, or temper the heat of cayenne peppers with some mild anchos.
Instructions
1. Toast the dried chili peppers in a dry frying pan over medium heat for about 5 minutes, or until they begin to turn brown. Toasting the peppers removes any residual moisture and brings out their flavor. You can also put the chili peppers on a baking sheet, then toast them in a 325-degree oven for about 8 minutes. Remove the chili peppers from the pan and let them cool down. Remove the stems and seeds from the peppers, then tear them into small pieces.
2. Grind the chili peppers by hand using a mortar and pestle. This method produces the best flavor, but is by far the most laborious and time-consuming. Place the torn-up chili peppers into the mortar, or bowl, then grind them against the side and bottom of the bowl by turning the pestle in a circular motion. Continue grinding until the chili peppers turn into a coarse powder.
3. Use an electric coffee or spice grinder to make the chili peppers into powder. This method is the easiest and fastest, and produces the finest-grained chili powder. Place the peppers into the grinder, then turn on the grinder. Use a dedicated coffee grinder for chilies and other spices to avoid flavoring your coffee beans with chili.
4. Make chili powder using a pepper mill or grinder. This method allows you to make freshly-ground chili powder as needed. Tear or cut the chili pepper into the smallest possible pieces, then fill the empty pepper grinder with the chilies. Whenever you need chili powder, just grind out the amount you need as you would pepper.
5. Move the ground chili peppers to an airtight container. Store the container in a cool, dark cupboard, or in the refrigerator.
Tags: chili peppers, chili powder, peppers into, This method, about minutes
Bread machines cut down on your hands on kneading and mixing time when making homemade bread. The Cuisinart CBK0-200 bread maker uses a convection oven to circulate air around the loaf as it bakes, yielding a crisper crust. Rye bread made in this machine only requires you to add the ingredients, set the machine and turn it on. In just over two hours, get ready to serve your fresh, warm rye bread toasted for breakfast, to make a sandwich or as a side for a meal. Bring all of your ingredients to room temperature, except the water before adding them to the bread maker.
Instructions
1. Put the kneading paddle into the bread machine mixing pan.
2. Add all of the ingredients to the mixing pan in the order listed: buttermilk, water, brown sugar, vegetable oil, salt, bread flour, rye flour, yeast and vital wheat gluten.
3. Put the mixing pan into the bread machine.
4. Close the lid, plug in the bread maker and press the menu button until the No. 1 option for the white bread cycle appears.
5. Press the crust button to choose medium crust, and choose a 2 lb. loaf by pressing the loaf button to show 2 lb. on the display screen.
6. Begin mixing the dough by pressing the start button.
7. Listen for a series of six quick beeps repeated three times. At this point, pull the bread mixing bowl out of the bread machine with oven mitts and pull the mixing paddle out of the dough.
8. Replace the dough into the mixing bowl and set the bowl back into the convection bread machine.
9. Close the lid and push start to begin baking. Remove the bread mixing bowl using oven mitts from the machine once the timer reads zero and beeps.
10. Unplug the machine and allow it to cool before cleaning and storing.
Brown rice is a staple for macrobiotic diets. One of the quickest ways the rice is to use a pressure cooker, a method that also locks in nutrients. Sea salt and kombu can be added to the rice to add flavor and minerals.
Instructions
1. Measure 1 cup of dry, brown rice. Do not use instant brown rice, which has been stripped of its nutrients.
2. Place 1 1/4 cups water into the pressure cooker.
3. Add the dry, brown rice to the water in the pressure cooker. Stir the rice with a wooden spoon or rice paddle.
4. Add a pinch of sea salt or several kombu leaves to the rice. Kombu is a dried seaweed that can be found in health food stores or Japanese food stores. Kombu adds minerals and B vitamins to the diet.
5. Lock the pressure lid on the pot, and set the pressure to number two. Cook on low flame for 20 minutes.
6. Place a flame tamer under the pressure pot. Turn the heat up to activate the pressure cooker. Cook for fifteen minutes under pressure. Remove the pressure cooker from the heat.
7. Open the pressure cooker after the pressure has subsided. Enjoy the healthy brown rice.
Tags: pressure cooker, brown rice, food stores, under pressure
According to the writers at the "The Nibble," a specialty foods magazine, it's difficult to pair wine with dessert because "dessert" is such an expansive category with so many different flavors, that it takes more than a dozen wines to successfully pair the basics. Of course, some desserts are trickier to pair than others. These tend to be desserts that have such a rich flavor that it's hard to find a wine bold enough not to have the dessert overpower the taste and fragrance of the wine.
Instructions
1. Pair cheesecake or ice cream with champagne or a rich wine like a Sauternes, a Gewürztraminer or Riesling from Alsace. Cheesecake and ice cream have such a sweet rich flavor that wine has trouble breaking through. A sherry, such as Pedro Ximinez works well; you can sip it or pour it on. Nigori saké is also a suitable sweet, milky complement.
2. Pair citrus-based desserts, key lime and lemon meringue pies with Muscats. Consider using a Beaumes de Venise or a California Muscat, such as Bonny Doon. The fruity yet musky muscat blends well with the acidity of citrus.
3. Pair chocolate desserts with vintage Port, late harvest zinfandel, Lustau Muscat Sherry "Emlin," Recioto Amarone. Cognac goes splendidly with dark chocolate.
4. Pair apple tarts or pies or crumbles with Anjou wines--a Quarts de Chaumes or a Bonnezaux. Anjou wines, with their aroma of black currents and apricot, are a splendid complement to apple.
5. Match nutty desserts, such as almond or walnut cakes or pecan pies, with Oloroso Sherry or a Malmsey Madeira. These both have equally nutty, somewhat fruit and distinctly woody aromas.
Tags: flavor that, have such, pies with, rich flavor, rich flavor that
Maine law now allows direct-to-consumer wine buying.
Recently the Maine legislature approved and Gov. John Baldacci signed bill LD 1008, permitting Maine residents to buy wine outside the state for shipment to their home address.
Maine Law LD 1008
A resident who is 21 years or older can receive up to 12 9-liter cases of wine per year following payment of a $100 registration fee and a license fee of no more than $200, which are then renewable each calender year for a total of $50. These wines are for personal use only and cannot be sold to a retailer or another consumer. A wine shipper wishing to do business in Maine must pay all relevant excise, sales and other taxes and submit quarterly reports to the Maine Bureau of Alcoholic Beverages.
Carriers Allowed to Deliver Wine in Maine
FedEx and UPS are both allowed by law to deliver wine to Maine residential addresses. Which carrier will make the delivery depends on the retailer you buy from. The U.S. Postal Service is prohibited from delivering wine.
Online Wine Retailers
There are several online sources for buying wine out of state, but a winery or retailer must apply for a license to deliver wine to Maine and consequently many of the world's wines will not be available for shipment into the state. Before selecting wines from on online retailer or winery, check the states they deliver to. Two venues offering direct-to-Maine shipments are Appellation America and Wine Chateau. Appellation America specializes in wines made in the U.S., while Wine Chateau has choices from fine wine regions around the world.
If you're tired of the same old breakfast, wake up your taste buds with some delicious chocolate chip waffles. Or if you're in the mood for something a little sweet for dinner or dessert, this recipe can work by adding fruit, whipped cream or ice cream to the top. Grab your waffle iron, some ingredients and your appetite for this sweet treat.
Instructions
1. Preheat your waffle iron and spray with cooking spray or paint with melted butter. This can prevent the batter from sticking to the iron.
2. Whisk 1 3/4 cups all-purpose flour, 2 tsp. baking powder and 1/8 tsp. salt in a large bowl. In another bowl, whisk 1 1/2 cups milk, 1 tsp. vanilla, 1 large egg and 1/4 cup melted butter together. Pour the wet mixture into the dry mixture and combine. Make sure the mixture is well blended.
3. Beat the egg white with a mixer at high speed. Sprinkle in 1 tsp. sugar and continue to beat the egg white until peaks form. Fold this into your batter. Gently fold in 1/2 cup chocolate chips.
4. Pour enough batter on the waffle iron to cover each hole on the iron. The amount should depend upon how large the iron is. Keep in mind that batter should spread once the lid is closed.
Tags: waffle iron, your waffle iron, melted butter, your waffle
An ice-cream castle cake may be the perfect way to end a summer party of any kind. Surprise your guests when they dig into a refreshing ice-cream cake instead of a dry cake typical of most parties. Making an ice-cream castle cake is simpler than it looks, and the results are amazing every time.
Instructions
1. Set the ice cream to soften for 15 minutes. Spoon the ice cream into the mold. Pack the ice cream firmly enough to ensure all the shapes in the mold are filled.
2. Cover the mold with plastic wrap. Freeze the mold overnight or until the ice cream is completely firm.
3. Mix the cinnamon and sugar in bowl. Add additional cinnamon or cocoa if the color is too light.
4. Wrap foil around a large tray. Fold the edges of the foil into a lip to catch any stray cinnamon and sugar.
5. Unmold the castle by quickly dipping it into three quarts of hot tap water. Quickly immerse the mold for one to two seconds, keeping the open end out of the water.
6. Invert the foil tray onto the opening of the mold. Quickly flip the castle onto the tray, and lift the mold off.
7. Sprinkle the cinnamon and sugar mixture on the entire castle. Make the coating as thick as possible. Collect all the excess mixture, and return the cake to the freezer.
8. Remove the cake from the freezer just before serving. Pour the remaining cinnamon and sugar around the base of the cake to form the beach. Decorate the beach with candy rocks and gummy sea creatures.
Baking chocolate ranges in quality from the sublime to the barely edible. While almost no one can tell the difference between competing brands of flour and sugar in a dessert, most of us know immediately whether the baking chocolate meets our standards. Many countries, including the United States, produce a high quality baking chocolate. Let the guidelines below help you buy the brand that's right for you.
Instructions
1. Buy the most expensive brand of baking chocolate available at your store. The higher priced brands actually do produce superior quality baked goods. Their manufacturers purchase better cacao beans and use special roasting and blending techniques (see Resources).
2. Check the labels on the baking chocolates available at your store for hotline phone numbers available to consumers. Call the numbers and ask where the company buys its cacao beans. Venezuela produces excellent cacao beans while West Africa produces mediocre quality cacao beans.
3. Purchase several brands of baking chocolate and open each package. Smell the chocolate inside one package for several minutes. Do the same with the remaining packages. High quality baking chocolate smells nutty and rich while lower quality baking chocolate smells stale and flat.
4. Read the labels on the baking chocolate. Buy the brand that does not contain cocoa, which adds a chemical aftertaste.
5. Open the package of baking chocolate and examine its surface. Good baking chocolate is intensely dark with a smooth, creamy surface. Inferior quality baking chocolate is lighter in color and its surface is rough.
6. Experiment with several different brands of baking chocolate by using it in a recipe requiring you to melt the chocolate before adding it to the other ingredients. Notice how quickly the chocolate melts when stirred over moderate heat. Also notice its texture when melted. Good baking chocolate melts rather quickly into a thick, creamy sauce.
Tags: baking chocolate, baking chocolate, cacao beans, quality baking, quality baking chocolate, available your, available your store