This dish is time-consuming, but it's not complicated. It's a wonderful starter for an elegant holiday meal. Serves 6.
Instructions
1. Preheat the oven to 350 degrees F. Rinse the beets but don't peel them. Wrap the beets individually in aluminum foil. Place them directly on the center rack and bake about 45 to 55 minutes, until tender when pierced.
2. Rinse and dry the arugula. Cut the leaves into strips.
3. When the beets are ready, set them aside, still in the foil, to cool for about 1 hour. Then carefully remove the foil and rub off the skin. Place any beet juice in a small bowl.
4. Make the vinaigrette: Add the olive oil, vinegar, orange zest, salt and pepper to the beet juice and whisk well.
5. Cut the beets into wedges.
6. Place the arugula in a frying pan, cover, and cook on medium heat for 3 to 5 minutes, until the leaves are wilted.
7. Combine the beets, onion, arugula and dressing in a large bowl and toss.
If you can't make it to the islands, bring the taste of the islands to your home with an island theme dinner party.
An island theme dinner party is an entertaining way to mimic a quick, fun and delicious getaway to your favorite island destination. Think about your most unforgettable island vacation and jot down your favorite memories of the atmosphere, food, sounds, smells and small details that made it so enjoyable. Once you have some ideas, you can start to re-create that wonderful island experience in your own home.
Table Settings
Make cocktails look as good as they taste with themed decorative details.
Decorate the table with sea shells, sand dollars and starfish. Put tropical flowers--real or fake, depending on your budget--such as birds-of -paradise and hibiscuses, in a vase as a centerpiece. Set the table with a colorful island-themed tablecloth and placemats made of linen, bamboo or other natural materials. Decorate cups and glasses with drink umbrellas, sliced tropical fruits and colorful straws.
Ambiance
Don't be a fish out of water at your own island theme party--dress the part.
Music can instantly transform a typical dinner party into a memorable sensory experience. Play a relaxed soundtrack with soothing ocean waves or a more upbeat mix of steel drum, reggae, salsa and Hawaiian-inspired ukulele songs.
Choose from among your most comfortable and colorful tropical print shirts, sarongs, shorts and sandals for your party outfit. Encourage your dinner guests to dress accordingly or have costume items from a party goods store, such as leis and grass skirts, prepared for donning upon their arrival.
Dinner
Choose a single island for your dinner theme or bring the taste of all the world's islands to your party table.
Islands from different regions around the world feature diverse cuisines. Pick one specific island for your inspiration or just select your preferred dishes from each destination to make up your island feast.
Hawaii
Hawaiian roasted pork: If you don't have access to a whole suckling pig for roasting, use a recipe for Hawaiian-style roast pork tenderloins or rump roasts. Many of these recipes are readily available online.
Grilled seafood skewers: Serve shrimp, scallops and seafood reminiscent of the fresh daily catches available on the islands.
Pineapple upside-down cake: Hawaii is known for its delicious pineapples. One of many ways to incorporate them into your Hawaiian meal is with a simple pineapple upside-down cake.
Caribbean
Jerk chicken and mango salsa: Jerk is a popular Jamaican spice blend that gets rubbed on chicken or other meats. Specialty stores and most supermarkets sell Jamaican jerk in the form of dried spices or a marinade. Combine mango, bell peppers, onions and other seasonings for a refreshing, cold garnish or side dish.
Fried plantains: Plantains are larger and contain more starch than regular bananas. Served salty or sweet, they're often featured as a side dish in Caribbean cuisine.
Caribbean style rice and beans: Mix rice with black or kidney beans, onion, garlic and other spices for a flavorful complement to any main Caribbean dish.
Bali (Southeast Asia)
Beef satay: This dish consists of beef skewers flavored with sweet soy sauce.
Chicken coconut curry: Infuse coconut flavors with curry powder for an island-inspired chicken curry dish and serve it with rice.
Island fruit salad: For a healthy, refreshing dessert, make a salad with tropical fruits such as mango, guava and lychees.
Drinks
With every great island meal comes refreshing drinks. Mix up a batch of pina coladas, strawberry daquiris, or tropical fruit punch for your guests. These can be served with or without alcohol. Some other island drink options with alcohol include mai tais,and mojitos.
Tags: dinner party, island theme, bring taste, island theme dinner, island your, islands your, side dish
Cream Cheese Molded Mints take a bit of time to make because each piece of candy must be individually shaped. The mints need to be kept refrigerated. They taste great and are a hit at parties, showers and weddings. It's a fun activity to make with a group and it's simple enough that even very young children can help. A neat idea is to make green colored mints shaped like frogs and take them to adult parties.
Instructions
The Cheese Must Soften
1. Allow the cream cheese to soften to room temperature in a large mixing bowl. Add the mint extract. If you are making all your mints the same color, add one teaspoon of food coloring now. If you want to make mints out of several different colors wait to add the food coloring until you have kneaded in the sugar.
2. Add the powdered sugar, about 1/2 cup at a time, into the cream cheese mixture. At first you will be able to stir it with a wooden spoon but pretty soon the mixture will begin to resemble clay. Knead the remaining powdered sugar into the mixture until it is even and smooth.
3. Divide the mixture into as many pieces as you want colors of mints (unless you already added the food coloring earlier). Drop several drops of food coloring onto each piece and knead to distribute the color throughout the mixture.
4. Pull off about an inch of the candy from the main lump. Roll it into a ball. Place the ball into a bowl filled with one cup of granulated sugar. Take the ball out. Press it into the rubber candy mold so that the candy fills the cavity. Scrape off any extra candy from the back of the mold.
5. Push the candy out of the rubber mold. If it sticks, dip the mold into the bowl of granulated sugar before making the next piece.
6. Allow the molded mints to sit in the air for about a half hour before carefully layering it on wax paper in an air tight container. Store in the refrigerator or freeze the cream cheese molded mints to serve later.
Snails have been eaten since ancient times, with a recipe for snails found in a cookbook from around the first century. Escargot is French for "snail"and is a popular appetizer in France. While snails are eaten all over the world, the French consume 40,000 metric tons of escargot annually, according to FoodReference.com. Snails make up a large part of the animal kingdom, and can be found on land and in water.
Marine snails
Seas, oceans, lakes and rivers are all good places to find marine snails. They can be seen feeding on algae and plants in the water, and some feed on smaller animals. Several kinds of snails are found in water, although snails found on land are usually favored for escargot recipes.
Land snails
Land snails can be found in gardens, around vegetation, and in warm and rainy climates. Snails can even be found in the desert. Although one might see a snail in daylight hiding in a cool corner, snails are nocturnal and do their feeding then, which is a good time to search for snails. They like plants, algae, fruit and vegetables. When food is at a minimum, they can find nutrients in dirt and soil, where they can also be found.
Snail farms
Snail farming is a business in many parts of the world and most restaurants get their snails from snail farmers. Snails that are grown on a farm can be controlled in terms of what they eat, which can improve their taste. Snail farms can be found on the Internet, where you can order snails from all over the world to be shipped to you or your business.
Tags: snails found, found land, Land snails, over world, Snail farms
If you're worried about the amount of solid fats in your diet, but you love biscuits, don't worry. Deliciously light and fluffy biscuits can easily be made with oil instead of shortening. You can feel better about your diet and still enjoy a perfect biscuit.
Instructions
1. Preheat the oven to 450 degrees.
2. Sift the flour and measure it very carefully into a large mixing bowl. Add the salt and baking powder to the sifted flour and and sift it again.
3. Stir the milk and oil into the dry ingredients and mix until the liquids are completely incorporated into the dry ingredients. You should be able to work the dough with your hands, so add a bit more flour if it's too sticky or a bit more milk if it's too dry.
4. Place the biscuit dough on a lightly floured surface and knead it quickly about ten times. Roll or pat the dough until it's about 1/2 inch thick and cut it into circles with a floured biscuit cutter.
5. Put the biscuits on an ungreased baking pan. If you want crispy biscuits, place them about an inch apart. For softer biscuits, place them closer together.
Tags: about inch, biscuits place, biscuits place them, into ingredients, place them
Cheese lovers know that by using the proper knife when cutting cheese they will get that ultimate slice, cube, crumble or wedge. Although held like an ordinary knife, the common cheese knife's blade usually starts thinner at the handle and gets thicker towards the tip. Many cheese knives consist of stainless steel because it slides easily through the cheese and makes uniform undamaged slices. Hollow-bladed, non-stick, and kullenschliff (hollowed-out- scalloped-edged or granton) knives work well also.
Wire Blade
Using "cutting tool" as a broad definition of knife, a wire stretched between two tines at the end of a handle not only slips easily through soft or semi-firm cheese but cuts thinner slices than knives can.
Metal Blade
Often a narrow-bladed cheese knife such as the Swissmar knife, used for both hard and semi-soft cheeses, features a fork-tipped or "piked" blade, which allows the cheese to be served after being cut without changing tools. This knife is sharpened on both sides of the blade for clean slicing.
A short bladed knife goes with the cheese on a cheese platter in order to cut whole pieces of cheese into servable sizes.
Some knives for soft cheeses have holes in the blades to prevent the cheese from sticking. Along with the standard thin blade, planes or wires also can be used.
Semi-soft to firm cheese, like jack or brie, requires rectangular narrow knives.
Crumbly soft cheese such as blue cheese cuts best with a rectangular wide knife.
Good hard cheese knives such as the short, fat, tear-shaped Parmesan cheese knife have sturdy pressed-metal blades that can withstand pressure, repeated sharpening and cuts cheese into sliver-sized pieces
Cheese planes slice hard cheese into thin slices that release its flavor.
Cheese cleavers resemble meat cleavers but their smaller size makes them more manageable for slicing cheese.
Larger chunks of cheese and cheese wheels require a two-handled cheese knife.
Non--metal Blade
Many new non-metal blades incorporating composite materials such as plastic resins flood the market. Among these, zirconium oxide--also referred to as ceramic zirconia--uses materials called "industrial ceramic" that, although harder than steel and requires less sharpening, are ground extremely thin creating cleaner sharper edges that cut cheese more effectively. However, if dropped, this brittle, thin-surfaced knife blade can chip or shatter.
Pesto pea pasta salad is a slight variation on the classic pesto pasta, adding green peas for a bit of vegetable flavor and depth. Pesto pea pasta salad can be served hot or cold, though the salad is traditionally served at room temperature or below. Pesto pea pasta salad can be made in advance for group gatherings, and grilled chicken breasts can be added to make a more substantial, hearty meal for lunch or dinner. This salad pairs well with white wines such as Chardonnay, Sauvignon Blanc and dry Rieslings.
Instructions
1. Fill a large saucepan half-full with water and add 2 tbsp. table salt. Bring the water to the boil over high heat and add the pasta. Cook for 7 to 9 minutes before draining the pasta in a colander. Transfer the pasta to a large mixing bowl after allowing it to cool for 5 minutes.
2. Add 1/2 cup basil pesto and fresh lemon juice to the pasta and stir to combine the ingredients with a large wooden spoon until the pasta is thoroughly coated.
3. Add 1/4 cup mayonnaise to the mixture and stir to combine. Cover the pasta with plastic wrap and place it in the refrigerator for 1 hour.
4. Remove the pasta from the refrigerator and add 1 cup shelled and steamed or canned, drained peas. Season with sea salt or kosher salt and coarsely ground black pepper.
5. Transfer the pasta to a large serving bowl or platter and sprinkle the pine nuts and Parmesan cheese over the top. Serve immediately or refrigerate for up to 12 hours before serving the pasta.
Tags: pasta salad, Pesto pasta, pasta large, pasta salad served, Pesto pasta salad
Olive oil helps maintain skin's moisture and suppleness.
For centuries, olive oil and olive oil-based skincare products have been known to provide many benefits to the skin. You can purchase olive oil-based soap, but many store-bought soaps contain lye, a strong alkaline, caustic substance that can dry and irritate the skin. As an alternative, you can make your own olive oil soap without lye by using a ready-made soap base. Making your own olive oil soap allows you to tailor it to your skin's needs.
Instructions
1. Grate 1 1/2 cups of unscented, white soap with a cheese grater. Place the grated soap in the top of a double boiler. Add 1/4 cup of water to the grated soap. Do not stir because that will cause air bubbles to develop.
2. Add 2 inches of water to the bottom portion of the double boiler, and melt the grated soap over medium heat.
3. Remove the melted soap mixture from the heat. Pour 3 T of olive oil into the soap mixture, and add the essential oil if you want to make scented soap. Use fewer drops of the essential oil for a mild scent and closer to 10 for a stronger scent. Gently stir the ingredients until mixed well.
4. Pour your olive oil soap mixture into soap molds. Set the molds on a counter or tabletop, and allow the soap to cure until solidified, which can take up to 12 hours depending upon the size of the bars.
5. Remove the soap bars from the mold. Set them on a wire cooling rack, and allow them to sit for one to three days.
Tags: grated soap, olive soap, soap mixture, your olive, your olive soap
Movie theaters lure guests to the snack bar before the film with the smell of popcorn butter, but if you have tried to replicate this flavor at home, you might be disappointed. Several reasons, such as using the wrong ingredients and equipment, are behind this, but these issues can be corrected. By using some methods and products implemented by the movie theaters, you can make a clone of their popcorn at home.
Instructions
1. Place the butter into a microwave-safe bowl, and melt at high power for 1 to 3 minutes or until completely melted. Cover the melted butter and refrigerate it overnight. The butter will separate, with the fats solidifying at the top in a layer and the liquids sinking to the bottom. You will want the fats at the top for the purest butter flavor to add onto your popcorn.
2. Gently lift off the top layer of solidified butter with a spoon. Place this into another bowl and melt again in the microwave. This will be poured over your popcorn.
3. Place at least 1/2 cup of popcorn kernels into the bottom of the hand-crank popcorn popper. Add 1 to 3 tbsp. of oil to cover the kernels. You can also use the melted, clarified butter to pop the popcorn kernels by mixing it in equal amounts with the coconut oil.
4. Put the hand-crank popper onto a gas stove before turning the flame to medium heat. Preheat an electric range to medium high before putting the popper on the burner.
5. Crank the handle on the stove top popper for about three minutes or until the popping sounds slow down or the handle becomes difficult to move.
6. Use a hot oil popper according to manufacturer's directions if you do not have a hand-crank popper.
7. Remove the popcorn from the popper and place on a large baking pan to maximize the exposure of the popcorn to the salt.
8. Put the salt into the shaker, and give a few shakes of it over the popcorn.
9. Move the salted popcorn to a serving bowl or popcorn bucket. Top with the melted, clarified butter from steps 1 and 2.
Why doesn't the ice cream melt when you make this classic dessert, a tribute to our 49th state? Because the cake and the meringue insulate it. Isn't science wonderful? Serves ten.
Instructions
1. Put the one layer of the cake on foil-covered cardboard.
2. Place the frozen solid brick of ice cream on top of the layer cake.
3. Sprinkle, if desired, with rum, brandy or your choice of liqueur.
4. Trim the cake to match the dimensions of the ice cream.
5. Top the ice cream with the second thin layer of cake; place the cake in the freezer until needed.
6. Preheat the oven to 425 degrees F.
7. Using an electric mixer, beat egg whites in metal mixing bowl until foamy.
8. Add cream of tartar and beat until soft peaks form.
9. Gradually beat in sugar. Beat on high until peaks are stiff and glossy, but not dry. Beat in vanilla.
10. Remove the cake from the freezer and frost with a thick layer of the merengue, making sure to cover the lower edge of the cake on each side. If desired, swirl the topping decoratively with the flat side of a knife.
11. Sift a little powdered sugar over the top of the dessert. Bake about 3-5 minutes, or until meringue is browned. Serve immediately.
Make a roux with meat drippings for a flavorful gravy.
Good gravies begin with a roux. A roux combines flour and a fat to provide a flavorful thickener for gravy. Using fat skimmed from the prepared meat in the meal ensures the flavor of the gravy complements the main dish. The fat provides richness to the gravy while the flour provides a thickening agent. Constant stirring is vital, otherwise the gravy comes out lumpy. A roux isn't just for gravy -- make it to thicken soups and sauces while adding additional flavor.
Instructions
1. Melt 2 tbsp. of fat in a skillet over medium-high heat. Use bacon fat, lefover fat from skimming homemade broth, or butter.
2. Stir 2 tbsp. of flour into the melted fat once it begins to bubble. Stir briskly, completely combining the flour and fat before the flour begins to burn.
3. Pour 1 cup of broth into the flour and fat mixture slowly. Stir the mixture with a wire whisk as you pour in the broth so it combines smoothly.
4. Bring the gravy mixture to a simmer, lowering the heat to maintain the simmer as necessary. Simmer for 5 to 10 minutes, until the gravy reaches the desired thickness.
5. Stir in desired seasonings. Salt and pepper are typically added, but various herbs can also complement the flavor of gravy.
One lb. of beef steak makes only 4 oz. of beef jerky.
Jerky, or dried meat, is an age-old method of preserving meat. It's used for fish, poultry and game as well as beef. Use a cut of meat that doesn't have much fat, such as round steak. Keep the meat in a cold refrigerator, at no higher of a temperature than 40 degrees Fahrenheit until you're ready to dry the beef. The beef will shrink to one-quarter of its original weight when the moisture is removed. Making homemade beef jerky in the oven isn't difficult, but it does take time.
Instructions
1. Freeze the beef for 30 minutes so it's firm to touch but not frozen through. This makes it easier to cut very thin slices. Take the beef out of the freezer. Remove all visible fat from the meat. Cut it in half and return one half to the freezer. Slice the other half in 1/8-inch slices and no more than 1/4 inch. Remove the other half from the freezer and slice thinly.
2. Put the soy sauce, sliced garlic, rice wine vinegar, pepper, garlic and onions in a glass baking dish. Mix well. Add the beef slices to the marinade. Spread them out in a single layer. The marinade should cover the slices. Refrigerate for 24 hours.
3. Heat the oven to 160 degrees Fahrenheit. Remove the beef from the marinade. Discard the marinade. Blot the slices dry. Put them on a cookie rack that's placed on a cookie sheet. The rack lets the warm air circulate under the slices. The cookie sheet catches any drips.
4. Put the beef in the oven. Let it dry from four to 12 hours. Exactly how long depends on how thick the slices are and how warm the oven gets. You don't want to cook or bake the beef. The oven is drying the slices, not cooking them. After four hours, turn the slices over on the rack and replace in the oven.
5. Test the slices after four hours. The beef should be dry and stiff without traces of moisture. Cut a slice in half. There should be no traces of raw meat. The slice shouldn't feel spongy or have any give. Return to the oven for additional drying if necessary.
Hair sticks can add a little glamour to your up-do. You can use a variety of hair sticks on any hair that is long enough to hold them in securely. Experiment with various ways to wear hair sticks; once you get the hang of using them, you will want to play around with different hair styles.
Instructions
1. Decide how you are going to put your hair up. You have many different options, including cinnamon buns, Chinese buns, Chinese braided buns, sock buns, figure-eight bun, hair knot, Dutch braid bun and the half-bun (see Resources).
2. Put in your regular hair products, if any. Note that leave-in conditioners work well when putting your hair up with hair sticks.
3. Gather hair at crown and twist, braid or put in bun. Assemble your style and secure with ponytail holders, clips or bobby pins if necessary.
4. Tuck in any loose ends, or let some tendrils hang down. Adjust your hair so that your style is not too tight, but will hold fairly well.
5. Push hair sticks gently through your hair, weaving back and forth for the best hold. Use two sticks for optimal hold, or you can use just one stick.
Tags: your hair, hair sticks, buns Chinese, hair that, your style
Caviar is an expensive delicacy revered for its delicate taste and texture. Those who have tried it, describe it as having the consistency of melting butter with the taste of fresh ocean. While there is some discrepancy as to what truly qualifies as caviar, it is widely accepted that only the roe of sturgeon native to the Caspian Sea qualifies as authentic caviar. The three major types of caviar are Beluga, Ossetra and Sevruga.
About Sturgeon
Sturgeon are a prehistoric fish that have survived for over 250 million years. There are approximately 20 species of sturgeon all of which reside in the northern hemisphere. Most species live in saltwater habitats, but move into freshwater to spawn every three to four years. Only certain species of sturgeon, mainly those that live in the Caspian Sea, are harvested for caviar. The Beluga, Ossetra and Stellate sturgeon produce the highest quality and most expensive caviar.
Beluga Caviar
The finest, rarest and most expensive caviar in the world comes from the Beluga sturgeon. The Beluga is the largest of the sturgeon species, often exceeding 2,000 lbs. They are a slow growing fish that can take up to 20 years to reach sexual maturity. Beluga eggs are the largest of the three elite caviars and range in color from black to light grey. Lighter colored caviars come from older fish and are more valuable. Beluga sturgeon is currently listed as an endangered species under the United States Endangered Species Act. The import of Beluga caviar has been banned in the U.S. since 2005.
Ossetra Caviar
The Ossetra sturgeon is smaller than its cousin the Beluga, and produces firmer textured caviar. The eggs of the Ossetra are smaller than the Beluga and range in color from golden amber to dark brown. The fabled "golden caviar" of the Ossetra sturgeon is known for its sweet and slightly nutty flavor. While the Ossetra also faces the threat of extinction due to overfishing, successful farming tactics have been developed to raise these fish in captivity.
Sveruga Caviar
Sevruga caviar comes from the Stellate sturgeon. The Stellate is a smaller species than the Beluga and Ossetra, and produces the smallest eggs of the three Caspian sturgeon. Its roe ranges in color from slate grey to black and has a flavor that closely resembles Beluga caviar. The Stellate sturgeon is more common than the other Caspian species, making Sveruga caviar readily available and more affordable than Beluga and Ossetra varieties.
Tags: Beluga Ossetra, caviar Beluga, color from, Stellate sturgeon, than Beluga
Tea is made for drinking, right? Of course. And I drink several cups a day. But if you sit and think about it, that's only one thing to do with a nice brewed cup of tea. In this article we'll explore some ways you can "shake up" your tea-drinking routine--and do something else with it entirely.
Instructions
1. Taking a bath can be very relaxing--and some of the most wonderful baths of my life have included tea. Chamomile, for example, is great in a bath that is designed to relax the muscles and put me in a sleepy state. Sipping a cup of chamomile is a great accompaniment to such a bath. Peppermint and rosemary are also great bath teas--especially for sore muscles.
2. Sounds strange, but tea can make a nice broth for soup. Green tea makes a nice light broth for miso soup--just use the tea instead of water when preparing the soup. Stinging nettle tea (when steeped for at least an hour) makes a great vegetable broth for a rich soup like lentil. Or get even more creative--chamomile tea can make a nice blended summer soup--try pureeing fresh watermelon and chamomile together and see what happens. There's a lot you can do.
3. Tea also makes a wonderful hair rinse. My three favorite hair rinse teas are: parsley (to control dandruff and make the hair soft), stinging nettle (makes the hair shiny) and rosemary (brings out the natural brunette color in my hair). If you have light hair, try chamomile instead. Just make the tea as usual (at least three cups worth), let it cool down and pour it over your head after you shampoo and condition. Don't rinse it out--leave it in.
4. Substitute tea for milk in your favorite cake icing recipe. My favorites include mint, rose and chamomile. But you can use your creativity and imagination. Rose water is also a nice alternative to rose tea.
Roasting green peanuts is easy to do at home if you're lucky enough to find them. Raw, green peanuts can sometimes be purchased at health food stores, but they don't take well to transporting and may be difficult to acquire if you don't live in an area where they're grown. This recipe yields approximately 1 lb. or 2 cups of roasted green peanuts, which will generously serve 2 people.
Instructions
1. Place the oven rack in the center position and preheat to 350 degrees Fahrenheit. Spray a rimmed, shallow roasting pan with vegetable oil cooking spray and set aside.
2. Wash the green peanuts thoroughly in warm water to remove any excess dirt or debris and place them on clean paper towels. Allow the nuts to dry completely before roasting.
3. Place the peanuts in a single layer in the bottom of the prepared roasting pan. Place the pan in the oven and roast for 20 to 25 minutes, or until the shells are golden brown, crisp and dry.
4. Test for doneness after about 15 minutes by removing a peanut, allowing it to cool enough to handle, and then cracking it open. Check if the skin is flaky and dry, and the peanut flesh is lightly colored and easy to snap with your fingers.
5. Continue roasting if the green peanuts are not yet done, and check again every 5 minutes until they almost reach the desired doneness. Remove the peanuts from the oven a few minutes before they are done, as the nuts will continue to cook while cooling.
6. Allow the roasted peanuts to cool for at least 30 minutes before consuming. Store leftovers in a brown paper bag in the refrigerator for up to one week or at room temperature for up to three days.
Tags: green peanuts, minutes before, minutes until, Place oven, roasting Place
Mashed potatoes can be light and fluffy, smooth and creamy or ... lumpy. This comfort food can be prepared in a multitude of ways, from selecting the type of potato to alternating the mashing method to choosing a liquid to combining different flavors. No matter how you prepare them, your best version of mashed potatoes is a matter of taste.
The Tater
Different varieties produce different results. Russets and Yukon gold potatoes are high in starch and will mash fluffier than the waxy red or white. If the potatoes are boiled or baked and mashed with the skins on--sometimes called homestyle--each variety's skin thickness will alter the mashed consistency.
The Mashing Technique
There's more than one way to mash a cooked potato. Some cooks swear by the potato masher; others prefer the potato ricer or food mill for a lighter texture. Still others use mixers to whip air into the potatoes for a velvety result. Whichever method is used, the key is to be thorough--get those lumps out. If, however, you prefer lumpy mashed potatoes, always use a potato masher for the best lumpy results.
Seasonings
Potatoes can be so easily enhanced. Boil them in broth rather than water. Drizzle with butter or olive oil. Whisk with heavy cream, cream cheese, sour cream or ranch dressing. Stir in sauteed onions, garlic or shallots. Sprinkle in chives, rosemary, or Parmesan cheese. Top with nearly any kind of cheese or bacon. Mix and match.
Healthier Options
Mashed potatoes don't require full-calorie or full-fat flavorings. Use broth, olive oil, spices and low-fat dairy products for great taste without the guilt.
Seasoned potato wedges are a casual family side dish.
Potatoes are an inexpensive side dish that can be cooked in many different ways. They are naturally fat free and a single potato contains 7 g of fiber. Seasoned potato wedges are a crispy and spicy alternative to roasted potatoes. They only take a few minutes to put together and can be customized to fit the preferences of any family. Many different varieties of potatoes can be used to make potato wedges, but starchy russet potatoes provide a fluffy interior and crispy skin when baked.
Instructions
1. Preheat the oven to 400 degrees F.
2. Scrub the potatoes and cut them lengthwise into eight wedges.
3. Toss the wedges in olive oil so that they are well coated. Mix the garlic salt, paprika and pepper together and sprinkle on all sides of the potatoes.
4. Spread the potatoes on a baking sheet or in a shallow baking pan.
5. Bake uncovered for 30 minutes and then turn the wedges over. Continue baking until the wedges are tender and crispy around the edges. This should take 15 to 20 minutes.
Mascarpone is an Italian cheese that is commonly used in tiramisu and other fancy desserts. It tastes very buttery and rich, and is wonderful simply topped with a fruit sauce. However, mascarpone cheese can be expensive or difficult to find. If you need a substitute for mascarpone, you can easily make one using easy-to-find ingredients.
Cream Cheese and Whipping Cream
To make a simple substitute for mascarpone cheese, blend together 8 oz. of softened cream cheese and 1/4 cup of whipping cream. Mix them together until the consistency is uniform, then measure out the amount you need. For the best flavor and texture, use full-fat cream cheese.
Cream Cheese, Sour Cream and Whipping Cream
Adding sour cream to the mixture gives the mascarpone substitute a tangy flavor. To make 1 1/2 cups of mascarpone cheese substitute, blend together 16 oz. of softened cream cheese, 1/3 cup of sour cream and 1/4 cup of heavy whipping cream. Mix the ingredients in a food processor or by hand.
Cream Cheese and Sour Cream
Cream cheese and sour cream are readily available in supermarkets; mix the two together to make a substitute for mascarpone cheese. To make one pound of mascarpone substitute, blend 8 oz. of softened cream cheese with 8 oz. of sour cream. Use the full-fat variety of each ingredient so that the texture and consistency will be as rich as possible.
Ricotta Cheese and Cream
Ricotta is a fresh Italian cheese similar to mascarpone; however, it is much easier to find ricotta at grocery stores. To replace 16 oz. of mascarpone cheese in a recipe, mix 8 oz. of ricotta cheese with 1 cup of heavy cream in a food processor. Process the mixture until the consistency is uniform.
Goat whey may sound like an odd or old-fashioned remedy, but it's a natural and abundant dietary supplement that can restore proper function to the stomach, intestines and colon. The base of many protein drinks, goat whey strengthens the immune system and helps prevent atrophy for those in danger of a loss of mobility in the limbs. From athletes to the aging, its health benefits are considerable. And yes, it really does come from goats.
History
Goat whey is produced in the process of making cheese. Goat whey is the pale yellow liquid that remains after cassein protein and cream are removed from the goat milk. During the 1800s, "whey houses" were popular stops in western Europe, particularly for older men who touted the effects of goat's milk for adding to their longevity. Goat whey was credited with eliminating everything from intestinal disorders to arthritis. Unfortunately, the "curdled milk" may have appealed to the Russians and Turks of another era, but the sourness of the liquid form may be a little much for today's palate. While you could milk your own goat and make whey, goat whey today is primarily provided in powdered form and distributed through health stores.
Benefits
Goat whey contains protein from goat milk, which has a chemical structure that is very similar to human milk. Many lactose-intolerant individuals who have shied away from cow's milk products have found goat whey much more tolerable. Rich in sodium, potassium and calcium, goat whey is highly concentrated and packed with minerals beneficial to the human body. Consistent use of goat whey can help restore weak joints and reduce the pain involved in movement, making goat whey very attractive to athletes.
Goat whey soothes the digestive and intestinal tract, strengthening the immune system in the process, helping protect the user from common infectious diseases. Goat whey is particularly effective in battling persistent gastrointestinal diseases.
Athletes
Goat whey is a popular diet supplement for athletes because it is a great source of protein, vitamins, minerals and lactose. Athletes use goat whey to help build muscle and repair muscles strained by repetitive exercise or strenuous weightlifting. In addition to high levels of protein for muscle strength, goat whey contains potassium, magnesium, chloride and phosphorous, all minerals the healthy body craves.
Heavy with electrolytes, goat whey is restorative. Known as the "fast protein," goat whey has a high metabolic absorption rate for rapid restoration of spent muscles. Goat whey's high solubility makes for efficient absorption by the body.
Goat whey protein contains valuable amino acids which fight fatigue and speed the recovery of athletes and bodybuilders during workouts.
Even Pets
Goat whey is often added to pet foods because it is rich in protein and contains fats active domesticated animals need. The make-up of the whey helps animals develop a healthy coat and contributes to muscle development, coordination and slower aging of your pets.
Sources
Most diet supplement stores, such as GNC, carry a variety of flavored goat whey. Health food stores stock it as well. An online search for goat whey products will reveal many providers. It's a plentiful product that is affordably priced--primarily because there is no shortage of productive goats.
Avocados grow in temperate and tropical climates such as Central and South America and California. The avocado is used in many ways in traditional Central American cuisine, and it is used throughout the world as a topping or dip. Growing avocado trees commercially is done by grafting root cuttings, to ensure that the tree will produce fruit quickly and efficiently. Growing an avocado tree from seed can take from 4 to 15 years before fruit is produced.
Instructions
1. Cut root sections from an avocado-tree seedling at a length of four inches. Ensure that the root has not been exposed to light or humidity.
2. Place the root cuttings into wooden planter boxes and cover with moist topsoil and compost. Leave them in a temperate dry area away from sunlight.
3. Cut the avocado suckers away from the parent root after they sprout. This should take between 6 and 12 weeks for most varieties.
4. Plant the avocado suckers in 10-inch-deep planting pots and allow them to grow until they start to outgrow the pot. This may take one year. Transplant them into the yard or grove after one year.
Tags: avocado suckers, Avocado Tree, away from, Cutting From, Cutting From Avocado, From Avocado
Baked tortilla chips are a healthier alternative to fried.
If you are in the mood for a light snack, corn tortilla chips may provide just the crunch you need. Instead of buying bagged chips from the store, consider making your own at home. Homemade tortilla chips take only minutes to prepare. Additionally, making your own chips allows you to control the salt content and experiment with additional spices and flavors. Enjoy your hot, fresh chips straight out of the oven plain or with salsa or guacamole.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Brush the tortillas with oil on both sides. Stack the oil coated tortillas in one pile. Use the pizza cutter to slice the pile into six sections.
2. Arrange the slices in a single layer on the baking sheets. Do not overlap any pieces. Season the slices with the salt and place the sheets in the oven.
3. Bake the chips for 12 to 15 minutes or until they are golden brown and crisp. Rotate the baking sheets around the sixth or seventh minute to ensure even cooking.
Although you can certainly order a cake with a photo image from a bakery, making one at home is simpler than you might think. Make sure to start the process a few weeks before you will need your cake for your special event, since it will take some time to complete. If you will be making photo-image cakes very often, you may want to invest in a special inkjet printer to use only for printing edible cake images.
Instructions
1. Choose an edible photo printing service for cakes. Check with local bakeries to see if they offer this service or try services online such as Icing Images, GoGoCakes or Tasty FotoArt.
2. Provide the printer with your desired photo, either in person or by uploading it to their website. Make sure you understand when and how the photo will be delivered and whether or not you need to sign for it.
3. Center the sheet of edible frosting, which will look like a stiff sheet of slightly thick paper, only edible, over the cake, and remove the paper backing carefully, so you do not rip the delicate image. Make sure your hands are completely dry before you attempt to place the edible frosting image on the cake or you could smudge it. If you are worried about the stability and fragility of a particularly large edible image, have a friend help you with this part.
4. Lay the edible frosting image carefully down on top of the cake. Smooth any edges that stick up with your finger; otherwise, do not press the image onto the cake.
5. Design a border around the frosting image on your cake with your pastry bag, decorator tips, and desired frosting. You can also add icing text right over the edible photo image if you like.
Tags: edible frosting, frosting image, Make sure, with your, cake with
Krusteaz manufactures a variety of baking mixes, from breads to cookies to pancakes and waffles. The brand was founded in 1932 by the members of a Seattle bridge club who developed an easy-to-make pie crust, which is where the ladies got the name--"crust" plus "ease." Krusteaz offers various pancake mixes, including buttermilk, blueberry, apple spice and chocolate chip. The company also offers many recipe ideas in the "Recipe Central" section of its website.
Instructions
1. Measure enough mix into the bowl for the number of pancakes you wish to make. All Krusteaz pancake mixes use the same ratios, which are printed on the back of the box or bag in which it is purchased. In general, it is 1 cup of mix for every seven pancakes.
2. Add water based on the amount of mix used. Once again, all Krusteaz pancake mixes use the same ratios. In general, it is 3/4 cup water for every cup of mix. Krusteaz recommends using cold tap water for the best results.
3. Blend the mix and water gently with a wire whisk. Do not over-mix the batter, because this will make the pancakes tough and chewy. The ingredients should be just combined, and the batter should appear slightly lumpy.
4. Use a ladle to scoop the batter out and onto a heated griddle. The heat should be at medium-high; Krusteaz specifically recommends 375 degrees F. Each scoop should include approximately 1/4 cup of batter.
5. Cook until the pancake is golden-brown on one side, then flip. Cook the other side until golden brown and remove from the griddle. Krusteaz suggests cooking 1 1/4 minutes per side.
Tags: pancake mixes, Krusteaz pancake, Krusteaz pancake mixes, mixes same, mixes same ratios, pancake mixes same, same ratios
For more than 140 years, the McIlhenny family has manufactured and sold that little bottle of fiery red sauce under its Tabasco brand. Sprinkle a couple drops onto a bowl of chili to make the mouth tingle. Although Tabasco may seem synonymous with hot sauce, there are quite a few other hot sauce varieties.
Tabasco Sauce
Combine hot red peppers, vinegar and salt to create a pungent spicy addition to seafood, chicken, rice, eggs, chili or baked beans. The traditional Tabasco sauce comes from Avery Island in Louisiana with peppers grown in Latin America. In addition to the traditional red sauce, Tabasco also makes a number of other flavors including green jalapeno and Buffalo wing sauce. Visit their website for history, recipes and an introduction to Cajun music.
American Sauces
Besides Tabasco, there are a variety of other hot sauces used in American cooking. Other varieties of Louisiana red sauces vary in strength and taste but still rely on cayenne peppers and vinegar to give them the same familiar bite. Chili sauces rely more on tomato and onion and are used as condiments instead of ketchup on hot dogs, hamburgers or eggs. Pepper-flavored cooking oils, vinegars and alcohols are also used when a little more spice is needed.
Salsa and Picante Sauces
Blend peppers, tomatoes, onions, other vegetables and spices together to create a variety of tasty sauces. Usually focusing on flavor over heat, Mexican salsas are used as condiments or dipping sauces, served with Mexican foods, such as tacos, enchiladas, burritos, salads, seafoods, eggs and almost anything else. Jalapeño, chipotle (smoked, dried jalapenos), cayenne, habanero and bell peppers are commonly blended for a variety of flavors. Sauces can be red, green, smooth or chunky and vary from very mild to flaming hot.
Around the World
Hot sauces with many different tastes and strength appear throughout the world. Asia offers curries, pastes and sauces from pungent Thai and eye-watering Japanese wasabi to China's milder sweet and sour sauce. The Caribbean varies from Cajun with jerked chicken and pork sauces from Jamaica. Every part of the world has some combination of peppers, spices, mustard or roots dried or ground into wonderful hot sauces.
Novelty Sauces
Since the late 1990s and early 2000s, a new market segment has appeared focusing on extreme, and outrageous combinations of peppery sauces. Sauces with names such as "You Can't Handle this Hot Sauce," "Mad Dog 357 Ghost Pepper Hot Sauce" and "Toad Sweat Lemon Vanilla Dessert Hot Sauce" are sold by stores specializing in these items.
Tags: peppers vinegar, sauces from, used condiments
Use Chocomaker fondue dipping candy in your Sephra chocolate fountain as a substitute for Sephra chocolates.
Combine your banquet centerpiece with dessert by setting up a Sephra home chocolate fountain. Though Sephra recommends only using its proprietary blend of melting chocolate, you can use other brands. Chocomaker fondue dipping candy, like Sephra's fountain chocolate, has been specially formulated for use in fondue and chocolate fountains, allowing for smoother melting and flowing through the fountain, without the need to add oil, according to its manufacturer, Make'n Mold.
Instructions
1. Fill the bowl with the Chocomaker fondue dipping candy for your home fountain.
2. Plug in the Sephra fountain. Turn on the heat with an empty basin to preheat the fountain as the Chocomaker fondue dipping candy melts.
3. Heat the dipping candy in the microwave over medium (50 percent) power for 30 seconds.
4. Remove the bowl and stir the chocolate.
5. Return to the microwave and continue to heat over medium power in 30-second intervals, stirring between each heating until the chocolate fully melts.
6. Add the melted chocolate to the basin of the Sephra chocolate fountain. Press the "Start" button to turn the fountain on to circulate the chocolate through it.
Greek yogurt differs from the American variety in terms of flavor and consistency. Since Greeks prefer their yogurt dense and smooth, Greek yogurt makers strain the yogurt in order to separate all of the whey and other liquids from the milky solids. This process imparts Greek yogurt with a creamy texture and delicate taste, making it ideal to serve with a variety of meats, starches and vegetables.
Instructions
1. Mix Greek yogurt with any strawberry-flavored American yogurt. Top with thick honey and sprinkle with toasted, finely chopped walnuts. Serve with fresh sliced peaches or blueberries as a dessert or quick snack.
2. Shred and drain cucumbers. Mix with roasted garlic, lemon juice, salt and pepper. Stir into Greek yogurt and serve as the sauce on a Gyro or Souvlakia platter, along with field green salad and tomato wedges.
3. Prepare a zesty rice pilaf with browned butter, turmeric and lemon juice. Turn onto a plate and top with crisply fried onions. Spoon Greek yogurt over the top, allowing it to melt slightly into the pilaf. Serve piping hot.
4. Grill lemon juice and oregano-marinated skewers of pork and lamb. Center the meat in a pocketless Greek pita. Top with shredded lettuce, tomato and Greek yogurt. Fold pita halves in toward the center and serve with extra Greek yogurt on the side for dipping.
5. Add crumbled, imported Greek feta cheese, fresh dill and a small amount of finely minced scallions to Greek yogurt. Serve the Greek yogurt as a dipping sauce on a platter with crisply fried cocktail meatballs, roasted red peppers, pitted Greek olives and marinated artichokes.
Garland made from popcorn is a traditional Christmas tree decoration. Creative craft enthusiasts use popped corn to make other Christmas decorations, such as ornamental popcorn balls. Coloring the popcorn adds a new flare to the traditional decoration. There are various ways to color popcorn, such as tossing powdered poster paint with the popped corn. Yet, the problem with some methods is that the final product is not edible, and should a pet or young child be tempted to sample the popcorn, they may get sick. Fortunately, there is a way to make edible multicolored popcorn for Christmas tree decorations.
Instructions
1. Fill a plastic food storage bag with popped popcorn, leaving enough room in the bag to shake the contents.
2. Add a little powdered food coloring to the bag. Powdered food coloring tends to be very concentrated, so begin with a little and add more for a darker color.
3. Add several drops of water to the bag and seal the bag.
4. Shake the bag, to spread the color over the popcorn. Repeat the process, using another bag and color. Continue, until you have the desired amount of colors for your project.
Tags: color popcorn, food coloring, popped corn, with popped
Corn nuts are a healthy snack for after school or a trip in the car. You can purchase corn nuts in the grocery store, but you may not want all the salt that's usually added. Making corn nuts at home is easy and allows you to add whatever seasonings you like.
Instructions
1. Purchase dried corn kernels; don't get popping corn. Dried corn kernels are often available at health food stores.
2. Put the kernels in a bowl of water and cover the bowl. Refrigerate until the kernels are soft. This usually takes three days.
3. Drain the kernels and dry them thoroughly with a clean towel or paper towels. It's important to get rid of all the water.
4. Pour the oil into a pan to a depth that will allow the kernels to float up to the surface. Heat the oil until it is very hot. It's hot enough if it makes a crackling sound when you drop a drop of water into it.
5. Carefully place the kernels into the oil in small batches at a time to avoid crowding the pan. Cook until the corn floats to the surface and is golden brown.
6. Take the kernels out of the pan with a slotted spoon and allow them to cool for at least 10 minutes.
7. Add seasonings. Ranch and onion powder, as well as salt and pepper, are popular seasonings for this snack.
The popular sweet spice of the nutmeg tree is used all over the world in various dishes like cheese sauces, sweet curries and processed meats. Its flavor complements many baked dishes. Many bakers cook with nutmeg to give pastries or sauces an enigmatic and exotic taste.
Instructions
1. Find out whether your recipe would benefit from nutmeg. Unless the recipe specifically states nutmeg as an ingredient, don't add it. Nutmeg isn't an experimental type of spice like salt or pepper.
2. Expert cooks recommend grating whole nutmeg seeds for the freshest flavor. One whole nutmeg should yield about 2 to 3 teaspoons of grated nutmeg.
3. Use small amounts. Otherwise, the nutmeg can overpower a dish. If the ratio is not specified in your recipe, add a little at a time.
4. Adding nutmeg early in the cooking process can help distribute the spice more evenly into the dish.
5. Store the remainder away from light and heat. Dried or powdered nutmeg can keep for a long time in the right conditions.
Fans of jalapeno peppers will enjoy eating them fried. Frying jalapenos adds a flavorful crunch to the outside of the pepper. The pepper itself becomes soft during the frying process. Fry the peppers whole instead of cutting them into pieces. Frying small pieces of the peppers cause result in the person taking more of the fried flour than jalapeno. Dip the peppers into cream cheese or blue cheese to help curb the spiciness of the peppers.
Instructions
1. Run the jalapenos under running cold water. Scrub off any dirt with your fingers.
2. Set the saucepan on a stove burner. Turn it to medium-high heat. Fill the pot 1/3-full of the cooking oil. Wait for it to heat up, about five minutes. Flick a drop of water into the pan. If it sizzle's the oil is ready to use.
3. Pour the milk into a bowl. Pour the flour into the shallow pan. Dip the jalapeno pepper into the milk. Place the wet jalapeno in the flour. Shake the pan to cover the jalapeno with flour. Place the jalapeno on the slotted spoon and dip it into the oil. Remove the spoon. Cover the rest of the peppers as you did the first one and put them in the oil. Do not overcrowd the pan.
4. Layer two to three paper towels on the plate. Set the plate near the stove, but not on it.
5. Remove the jalapeno peppers with the slotted spoon once the flour coating turns a golden brown color. Place the peppers on the paper towels on the plate. The paper towels absorb the extra oil. Remove all of the peppers. Turn off the stove burner.
6. Wait about seven minutes for the pepper to cool, and then eat them.
Tags: jalapeno peppers, paper towels, paper towels plate, Place jalapeno, slotted spoon
Personalize a stomach-friendly diet to meet your needs.
Aches, bloating, diarrhea and overall stomach discomfort can disrupt anyone's day and can occasionally be difficult to overcome. Sometimes sipping on tea or taking a break from a busy schedule can fix the problem. But if it is a reoccurring issue, it is important to fix the problem before it gets worse. Personalize a stomach-friendly diet to meet your needs.
What to Avoid
Sip plain chicken broth and avoid creamy soups.
Part of maintaining a healthy diet is knowing what foods to avoid. Fats and animal products, both meat and dairy, are difficult for your stomach to digest. It requires a lot of work even when your stomach is perfectly healthy. This is not to say that you must avoid these foods for the rest of your life, but you should eat these in strict moderation until you feel well again. In a nutshell avoid spicy, greasy and oily foods. Red meat, such as beef and pork, and all dairy products should be eliminated. Beverages to avoid include coffee, carbonated drinks and alcohol. This does not mean you have to cut yourself off completely from these foods, but sacrifice a few of them for the time being or cut back on portion sizes when you have an unsettled stomach.
Easy Foods
Several foods aid stomach health. Canned fruit from peaches to pears is acceptable, along with bananas and applesauce. These are soft foods and will easily go down your digestive tract. Eat toast with a low-sugar jam or jelly. Do not put butter on it since this is a fat that should not be eaten while your stomach is upset. Rice is also good and can give you more substance. Bland foods such as boiled eggs, skinless chicken and baked potato are acceptable to gradually incorporate back into your diet once you start to feel better.
Spices and Herbs
Saffron can be kept permanently in your diet.
Add these spices and herbs permanently into your diet for long-term stomach help. Peppermint relaxes the gastrointestinal tract and helps relieve gas and bloating. This can be easily consumed in hot or iced tea form. Ginger tea is also effective, but you can suck on candied ginger or add a fresh slice to club soda. Add saffron and parsley to your rice and whole grain pasta dishes to add a Mediterranean flavor. Fennel is also seen as an aid to relieve gas. Stomach-soothing herbs can accompany chicken, or be added to salads and soups.
Fiber
Fiber is often recommended to ease the digestive process of food, and it also helps clear digestive tract. It is suggested that women eat between 21 g and 25 g of fiber per day, while men can eat up to 38 g per day. To put it in perspective, some of these common foods have high fiber contents. One cup of raspberries has 8 g of fiber and 1 cup of cooked split peas contains over 16 grams. Substitute white flour bread with whole wheat or rye, which can have almost 2 grams. Eat a bowl of oatmeal in the morning for 4 g fiber, a side dish of broccoli during lunch for 5 grams and a serving of whole wheat spaghetti for 6 grams of fiber.
Tags: your diet, your stomach, diet meet, diet meet your, digestive tract, into your
Commercial potato chip makers can produce hundreds and even thousands of pounds of chips at a time. But at home, you can make fresh potato chips with basic kitchen tools that you may already have.
Instructions
1. Use a deep pot like a Dutch oven or even a deep saucepan. A heavy aluminum or cast iron pot works best because it will be able to handle the high temperatures needed to fry potato chips.
2. Select and wash several medium-sized Idaho or russet potatoes. Use a mandolin, a hand-held kitchen tool used for slicing vegetables in uniform size, and adjust the blade on the mandolin to make the thinnest cut possible.
Hold the mandolin in one hand against the counter top on the diagonal and run a whole potato down the mandolin slide, across its blade to cut the potato into same size slices. Be careful. Mandolins are very sharp and will cut the careless cook. Put the cut potato slices into a bowl of cold water or they will start to brown before the oil is hot.
3. Fill the pot about three-quarters full with good cooking oil. Use a flavorable oil like peanut oil that can stand up to high temperatures and impart extra flavor to the chips. Heat the oil until it reaches 350 degrees F if using a cooking thermometer.
If not using a cooking thermometer, test the readiness of the oil by inserting the handle end of a wooden spoon into the hot oil for a few minutes to see if small bubbles start to form in the oil around the spoon. If bubbles are there, the oil is hot enough to fry your chips.
4. Remove a small handful of potato slices from its water bath and lay them on an absorbent paper towel or, even better, a clean dish towel. Dry the front and back of each slice well. Wet potato slices will splash hot oil when inserted and may cause the hot oil to overflow the pot. They will also not cook fast or crisp properly.
5. Use a long-handled spatula to add a few chips to the oil at a time. Stand by the fryer and turn the chips constantly. There should be enough space in the pot for the chips to turn freely in the oil and crisp. Cook chips in several batches. Don't overload the pot. Cook until light brown, about 3 minutes.
Remove the potato chips carefully from the hot oil, using the spatula. Place on a paper towels to absorb excess oil. Sprinkle immediately with kosher salt.
Tags: potato chips, potato slices, chips time, cooking thermometer, high temperatures
Mojo chicken is a popular Cuban chicken dish that has a spicy, fresh flavor. While it is most commonly prepared on the grill or in the oven, it can also be prepared in a crock pot. The advantage to cooking Mojo chicken in a crock pot is that it can be prepared ahead of time and is more saturated in flavor due to hours of cooking in the marinade. Mojo chicken is most commonly served over rice and is sometimes served with a side of black beans.
Instructions
1. Collect ingredients for marinade along with six chicken breasts. Create marinade that is enough for six chicken breasts in the slow cooker by combining the onion and garlic in a blender or a food processor until both are very finely chopped.
2. Add orange juice, lime juice, cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot sauce. Blend with chopped onion and garlic.
3. Add olive oil and blend with rest of ingredients until smooth.
4. After marinade is created, pour a shallow layer at the bottom of a crock pot. Season defrosted chicken breasts lightly with salt and pepper prior to adding to the crock pot. Add chicken breasts and cover with remaining marinade. Make sure chicken breasts are covered in liquid to ensure that they do not dry out.
5. Place lid on crock pot and cook on low for 4 to 6 hours, or until chicken is cooked throughout. Turn off crock pot until ready to serve.
6. When ready to serve, remove the chicken from the crock pot and place in a dish. You can also put the sauce in a dish for guests who want extra sauce for added flavor. Serve alongside rice and beans.
Serve savory sour cream dip at a party or special event.
Sour cream-based dips, such as ranch, make ideal party appetizers when served with chips or bite-size vegetables. The tasty dips feature rich sour cream and a variety of flavorings and seasonings, including dried herbs and chives. If you have leftover sour cream dip that you'd like to save for longer than a few days in your refrigerator, you can freeze it. While the dip will be safe to eat, its texture and consistency may change when thawed.
Instructions
1. Spoon the sour cream dip into a clean, moisture-resistant plastic storage container or a heavy-duty zip-close plastic freezer bag. Allow a 1-inch space at the top of the container or bag for expansion.
2. Press an airtight lid onto the container. Remove all of the air from the plastic freezer bag by pressing down on it before sealing the closure.
3. Create a label featuring the dip's storage date and attach it to the container or bag.
4. Freeze the sour cream dip at 0 degrees F for up to two months. Thaw the dip in a refrigerator and whip it with a whisk to help it regain its creamy consistency before serving.
You sit down to a glorious meal, take a first bite and almost immediately feel a burning sensation on your tongue. You want nothing but an ice cube--and fast You want to remain calm and gracious, to be as cool as your friends who seem to be relishing the hot dish, but you can't. What's a person to do? Whether you are dining out at a restaurant, serving a meal to guests in your home or attending a fancy dinner party, there are ways to cool the heat of a fiery dish.
Instructions
1. Taste the dish before you set it in front of your guests if you are serving a meal at home. You do not want any surprises at the table. If a curry dish is too hot, whip up a bit of raita to eat along with the entrée. This Indian dish is made of yogurt, cucumbers and a bit of chopped onion. Dairy products such as milk, cream, yogurt and sour cream also can reduce the heat in a spicy dish. Serve milk as a beverage for your friends who cannot take the heat.
2. Consider the dish you want to tone down. Adding acidic foods can reduce the alkalinity of the food and make the heat less noticeable. Some acidic foods to consider are tomato sauce, pineapples, vinegar and lemon or lime juice.
3. Add a starchy vegetable such as corn, potatoes or carrots. You can chop the potatoes into large pieces if you do not want them to be part of the final dish. That way it will be easy to remove and toss them in the garbage. Many cooks use this trick in dishes that get too salty
4. Serve the entrée over a bed of rice to tame down and spread the heat out. A delicious roll or whole grain bread also will help soothe the tongue. You can add some flour to your dish if it is something like chili that will not be ruined if the sauce is thickened.
5. Add a touch of honey, sugar or coconut milk to the dish. This will give it a tangy flavor that will not be so overpowering in spices.
Tags: acidic foods, serving meal, that will, your friends
A properly insulated wine closet will keep your wine collection stored the right way.
While the number of wine lovers continues to grow, many lack the proper storage space for the expansive variety of wine available on the market today. Good wine cellars are often too expensive for the average collector. But you can cut costs by turning a closet into a wine cellar. With the proper tools, you can insulate a wine closet and give your wine collection the controlled environment it deserves.
Instructions
1. Find a closet in your home that will work well for wine storage. Opt for an interior closet that never comes into contact with direct sunlight, and one where the temperature remains around 55 degrees Fahrenheit. It is best to start with a closet that is unfinished or does not yet have insulation. This will prevent you from having to remove panels and flooring.
2. Remove carpet or wall panels from the closet if you are not starting with an unfinished closet. If you chose a closet that is already finished, you most likely will not be able to insulate the walls. You can, however, insulate the floor by removing any carpeting or flooring that is covering the base floor layer. Clean the area after the carpet or flooring is removed. A light vacuuming should pick up any stray dust or debris. If your floor is made from concrete, you do not need to insulate the floor.
3. Spray a rigid polyurethane foam insulator onto any unfinished walls or ceilings. You can purchase a foam insulator at many home improvement stores. Just make sure that whatever insulation you chose has an R-19 minimum insulation value.
4. Install traditional fiberglass batting insulation in the walls if you don't want to use the polyurethane foam insulator. Remember that the fiberglass insulator's paper or foil side should be turned inward toward the cellar wall. Be sure to take safety precautions, such as wearing protective mask, eyewear and gloves.
5. Finish the closet by installing (or reinstalling) whatever floor or wall features you want to have in the closet. The insulation will regulate the temperature of your new wine closet.
Tags: closet that, foam insulator, wine closet, your wine, your wine collection, insulate floor
Preserving food correctly makes the difference between tasty leftovers and inedible ones. Seafood dip contains ingredients -- shellfish, vegetables, butter, cheese and spices -- that make it burst with flavor. But freezing it requires considering these ingredients and how long each will remain fresh. Recognize which items freeze best, particularly the cream-based components, and consider substitutions to your recipe so that the texture and taste remain appetizing after thawing.
Instructions
1. Pour the seafood dip into a plastic or glass freezer-safe container, leaving an inch or two of head space to allow for expansion as it freezes. Seal the lid on the container. If the dip is hot, allow it to cool at room temperature.
2. Use a permanent marker to write the contents and the date on a piece of masking tape. Affix the tape to the exterior of the container so you'll remember what it holds and how long it has been frozen. Fish stores safely in the freezer for three to six months, according to the National Center for Home Food Preservation.
3. Place the container in your freezer until the day before your wish to use it. Thaw the seafood dip in the refrigerator for 24 hours before serving.
While mainstream commercial wines have been studied extensively, blackberry and Concord grape wines have escaped the scrutiny of science. But the nutritional qualities of the raw materials are well established, suggesting excellent health benefits from both types of wine.
Shared Trait
Blackberry wine and Concord grape wine both contain alcohol. According to a WebMD report, "Alcohol has been shown to increase levels of HDL, the so-called good cholesterol, in the blood."
Grape Pluses
A 2007 study in the "Journal of Cardiovascular Research" reported that Concord grape juice helps keep blood vessels healthy, reduces "bad" cholesterol and lowers blood pressure.
Blackberry Benefits
Blackberries are nutrient powerhouses as well. "Better Nutrition" put blackberries on their list of "10 top antioxidant foods," noting they are are "full of fiber, minerals and vitamins, and loaded with healing antioxidants."
Comparing Two
Blackberries and Concord grapes boast healthful qualities---and according to University of California researcher Andrew Waterhouse, berry benefits are only magnified when made into wine. "You're getting the antioxidants out of the juice, the skin and the seeds plus the magnifying effect of the alcohol," Waterhouse told The Washington Post.
Health Warning
While wine and alcohol in general are linked to healthful benefits, excessive consumption carries risks. In urging moderation, the Professional Friends of Wine point out, "Overindulgence can be considerably more harmful than total abstinence."
Greek yogurt is luxuriously thick and delicious while being incredibly healthy.
Greek yogurt is in the middle of renaissance. Though Greek yogurt has been around for centuries, it seems that more and more people are discovering the incredible health benefits of this fabulous food and eating it for breakfast, lunch, dinner, and even dessert. Here are the steps of making Greek yogurt at home.
Instructions
1. Start with fresh yogurt. Greek yogurt is nearly double the price of regular yogurt because it literally strains out the water and concentrates the flavors and the beneficial bacteria into a thick creamy yogurt. Simply buy your favorite yogurt at the supermarket or better and cheaper yet, make yogurt at home. Be sure to choose a plain yogurt and not ones with fruit on the bottom. Also keep in mind that making Greek yogurt will yield about half of the regular yogurt you use; 32 ounces of plain yogurt will make about 16 ounces of Greek yogurt.
2. Pour the yogurt out into a cheesecloth and sit the cheesecloth above a strainer in the sink or bowl for twenty four hours. Do not be concerned that the temperature in your house may be too warm or too cold. The yogurt will essentially continue to culture and will not spoil unless the room is very warm. If the room is above 75 degrees, or you are not comfortable with straining the yogurt at room temperature you can place the cheesecloth filled with the yogurt in the fridge. In the fridge you will need to allow 48 hours for the yogurt to fully strain since the yogurt will be slower to release moisture in the colder temperature.
3. Scoop out your fresh Greek yogurt and use it to replace mayonnaise, cream cheese, or enjoy it fresh with nuts, fruit, and honey.
Tags: Greek yogurt, yogurt will, making Greek, making Greek yogurt, plain yogurt, regular yogurt, yogurt home
Set the tone for your wine tasting party by decorating with natural and elegant touches. You can create a welcoming environment by using soft lighting and enhancing the best elements of your location.
Instructions
1. Use the environment as part of your decorating scheme. For example, if your event is being held in a country winery, go for a rustic look. If it is being held outdoors, go for a garden party theme.
2. Mirror the fruit, flowers and greenery that are in season during the time of the wine tasting party. For example, during the winter months, line the tables with white branches and fill the vases with holly. During the fall, fill bowls with pumpkins and gourds, and make use of cornhusks and leaves.
3. Arrange a few bowls of fruit to use as centerpieces. Place the large pieces in the bowl first, including grapefruits, pomegranates, oranges and apples. Then, add the smaller fruits into the container, such as tangerines, persimmons and purple, red and green grapes.
4. Use natural items to decorate, including grapevine roping and wreaths. Before using this type of roping, you need to soak it in warm water to make it pliable for bending. You can get grapevine roping, wreaths and artificial grapes at a website like SaveOnCrafts.com (see Resources below).
5. Drape linen tablecloths over your guest and tasting tables. Choose a neutral color that won't compete with the theme of the room, which should be elegant. You can add small splashes of color with napkins, napkin-ring holders and lace or embroidered table runners.
6. Decorate with wine and champagne corks by filling wine glasses, vases and bowls with them.
7. Use table lamps indoors to keep the light level low, but not so dim that guests cannot see the color of the wine.