Galette des rois is a dessert enjoyed during Epiphany.
The French celebrate 11 national holidays as well as smaller festivals held throughout various regions of the country, according to Discover France. During national holidays, businesses such as restaurants, banks, museums and shops close, allowing workers to travel or spend time with their families. Although bakeries and supermarkets in France sell pre-made holiday foods,some dishes are homemade and enjoyed with family and friends.
Galette des rois
Served on Epiphany, galette des rois, or king cake, is a puffed pastry tart filled with almond paste. According to France In the United States, the confection contains a small trinket figurine that is considered to be auspicious for the person who finds it in his or her slice.
Buche de noel
Enjoyed during Christmas, buche de noel is a rolled chocolate sponge cake shaped and decorated like a yule log. According to Joy of Baking, the cake symbolizes the freshly cut yule logs that were once used to prepare Christmas Eve suppers in France.
Lamb
According to Easy French Food, the French prepare lamb on Paques, or Easter. Common homemade lamb dishes include gigot d'agneau, or roast leg of lamb, and brochettes d'agneau or barbecued lamb shish kabobs.
Crepes
To celebrate la Chandeleur, or Candlemas, the French make wheat crepes, which according to the World Wide Gourmet, symbolize the solar wheel and celebrate the return of light. The World Wide Gourmet also states that different regions of France also make beignets, or doughnuts, to accompany the crepes on Candlemas.
Tags: Galette rois, national holidays, Wide Gourmet, World Wide, World Wide Gourmet
Now that the ban on absinthe liquor has been lifted in the U.S., Canada and most of Europe, drinks containing absinthe have risen in popularity. Absinthe is a highly alcoholic liquor distilled from leaves and flowers of wormwood and other herbs, with a flavor of anise and herbs and has a green color. Absinthe liquor typically has an alcohol content of 68 percent (136 proof). Absinthe sold in the U.S. must have less than 10 ppm of a component called thujone, which is considered to be psychoactive. Here’s make an updated version of a classic cocktail—the absinthe martini.
Instructions
1. Chill martini glasses by placing them in the freezer for about five minutes. Meanwhile, go to the liquor cabinet and get out a bottle of gin (or vodka if preferred), an extra dry vermouth and a bottle of absinthe liquor.
2. Put three or four ice cubes in a cocktail shaker and add two ounces of gin (or vodka) and ½ ounce (or less, for a drier martini) of extra dry vermouth. Add 1/4 teaspoon of absinthe liquor to the shaker.
3. Shake the mixture vigorously and strain the liquid into a chilled martini glass. Add an onion-stuffed olive as a garnish and serve.
Fresh fruits and vegetables are part of the GFCF diet.
The GFCF diet is a Gluten-free, Casein-free diet popular with parents of autistic children. When a diagnosis of autism comes down, increasing numbers of parents choose to help treat or improve symptoms with the GFCF diet. The diet is only one measure of an overall approach to autism. However, parents surveyed by the Autism Research Institute reported the GFCF diet was one of the most successful interventions in the treatment of autistic spectrum disorders they'd experienced. While hard evidence does not support this belief, it is often recommended by doctors.
Autism
Autism is a complex developmental disability that often manifests itself in problems with social interaction before age 3. It is a brain-based neurological condition and is classified as part of a family of Autism Spectrum Disorders or Pervasive Development Disorders (PDDs). Researchers have not yet figured out what causes autism. As they continue their search, a growing number of parents feel dietary restrictions may improve their children's symptoms and their overall quality of life.
Wheat and Dairy Basics
Upon diagnosis of autism, it is common for professionals to recommend dietary changes that involve eliminating refined sugars, wheat and dairy from the patient's diet. A gluten-free diet means not consuming wheat, oats, rye and other grains. Casein-free means eliminating milk and milk by-products from the patient's diet. Gluten and casein are believed to contain proteins that break down into opium-like molecules in the patient's bloodstream which cause an abnormal response from the body's immune system and cause the patient's body to attack itself. Doctors recommend starting the process slowly by first removing milk for at least two weeks, followed by removing gluten.
Food List
A long list of foods can be consumed on the GCFC diet and an even longer list should be avoided. However, in general, whole foods are favored. Avoid foods that contain wheat, grain or gluten. Avoid dairy foods and drinks like milk, cheese, sour cream and yogurt. Also, avoid monosodium glutamate (MSG), hydrolyzed protein, artificial sweeteners like aspartame and splenda as well as high fructose corn syrup and refined sugar. Focus on fruits, vegetables, beans and meats. Try to cook with flours that are gluten free such as almond flour, amaranth flour, black bean flour or brown and rice flour.
Shopping Guide
Finding gluten free and casein free foods that meet your or your child's overall health needs can feel daunting and time-consuming at first. Aides are available to help you quickly and easily know with what to fill your cupboards and refrigerator.
Tags: GFCF diet, diagnosis autism, foods that, from patient, from patient diet, fruits vegetables, gluten free
Velveeta Mac and Cheese is a family-friendly dish that can be prepared in less than 20 minutes. This dish can be served as a side dish or even the main course. When preparing Velveeta Mac and Cheese, it is important to follow the directions so you have fully cooked pasta that will absorb the cheese sauce and have the creamy texture Velveeta is known for.
Instructions
1. Fill a medium saucepan about three-quarters full of water and place it on the stove top on medium-high heat until the water reaches a boiling point.
2. Open the box of Velveeta Mac and Cheese. Remove the Velveeta cheese packet and set aside. Slowly pour the noodles from the box into the water. Stir with a spoon to break up noodles so they do not stick together during the cooking process.
3. Cook the pasta for eight to 10 minutes or until the pasta is cooked through fully. Stir the pasta occasionally through the cooking process to ensure the noodles cook evenly. Turn off the heat from the stove and use a pot holder to carry the water and noodles to the sink.
4. Place a colander in the sink and carefully pour the noodles and water into it. Shake the colander to ensure water has drained completely.
5. Place a potholder on your counter top or use a heat-safe cutting board to place your pot down. Add the noodles back into the pot.
6. Use scissors to cut open the Velveeta cheese packet. Squeeze out the cheese by running your fingers from the back of the packet down to the cut opening. Expel all of the cheese and throw away the packaging.
7. Use a spoon to stir the cheese mixture into the noodles. Stir completely until each noodle is coated in the cheese sauce. Serve hot.
8. Add broccoli, cooked meats or other spices to your Velveeta Mac and Cheese to change up the flavor profile, or serve as is.
is a substance made from ground almonds and sugar, and is used in many different baked goods including cookies and muffins--you can even use it in pancakes. Almond paste is sometimes referred to as marzipan, though these two foodstuffs are not exactly alike. Marzipan is a kind of almond paste that is pliable and can be used to create candies and intricate designs to decorate pastries. Almond paste for the home cook is not hard to make.
Instructions
1. Toast 1 1/3 slivered almonds in the oven at 300 degrees F for 5 to 10 minutes. You can use whole almonds, but make sure the skins have been removed. Take the nuts out of the oven before they have a chance to brown, and let them cool for a few minutes.
2. Put the almonds into a food processor and pulse until ground finely. You can use a blender if you do not have a food processor.
3. Add 2 cups of confectioner's (powdered) sugar and 2 tbsp. of water to the food processor. Process until the almonds and sugar form a paste. If the mixture is crumbly and does not come together easily, add another tablespoon of water.
4. Intensify the almond paste flavor by adding ½ tsp. of almond extract. This ingredient is optional.
5. Take the almond paste out of the food processor and roll it into a ball or log with your hands. Wrap in plastic wrap and store in the refrigerator.
Homemade jam is easy to make, and even if things go wrong you can easily fix most problems.
Homemade jam is easy to make, easy to store, and very tasty, but sometimes the consistency is too thick or too thin. It is very easy to fix the consistency while you are making the jam, but if you complete your canning before you realize that the jam is too, then you will have to re-can it in order to thicken it.
Instructions
Thickening Jam While Making It
1. Follow the recipe for the jam you are attempting to make. You can find quantities for the different common jams written on a flyer inside most brands of commercial pectin. These recipes are also available in reference works like the "Ball Blue Book of Canning," the USDA website and state agricultural extension offices.
2. Place a measured amount of fruit, pectin, any spices, and an optional teaspoon of light oil such as canola oil in a large saucepan. Bring to a boil over medium heat.
3. Add your measured amount of sugar and boil for at least two minutes. Reduce the heat if the jam begins to froth or boil over.
4. Boil the jam gently, stirring constantly until one of the two tests indicates that the jam is thick enough to set properly. Note that extended boiling will destroy some of the fresh fruit flavor of the jam but will add caramel flavor and give a thicker, smoother tongue feel.
5. Perform the sheeting test by stirring the jam and then holding your stirring spoon sideways above the jam pot so that the content of the spoon will run from the side of the spoon. If jam falls in vertical drips, like water from a spoon, then it is too thin and will not set. If it jam falls in a wide blob, the width of two or three of the original streams, then the jam will set. The wider the blob, the harder the jam will set.
6. Perform the freezer test by pouring a spoonful of jam onto a clean plate. Place the plate in the freezer for 30 seconds. Remove the plate and press a finger along the pate and into the edge of the jam blob. If the jam is thick enough to set it will wrinkle up in little folds. If it is not yet thick enough then the jam will smear without having the top of the jam wrinkle. The thicker the wrinkles, the harder the jam will set.
7. Can the jam in a boiling water canner following the instructions on the pectin package or the instructions below.
Thickening Jam After Initial Canning
8. Open all the jars of canned jam that you want to thicken and pour all the jam into a large saucepan. Discard the old lids. Wash and sterilize the old jars. Prepare canning jars and new lids.
9. Heat the jam over medium heat until it reaches a steady boil while it is being stirred. Continue to boil the jam until it passes one of the thickening tests.
10. Perform the sheeting test by stirring the jam and then holding your stirring spoon sideways above the jam pot so that the content of the spoon will run from the side of the spoon. If jam falls in vertical drips, like water from a spoon, then it is too thin and will not set. If jam falls from the spoon in a wide blob the width of two or three of the original streams, then the jam will set. The wider the blob, the harder the jam will set.
11. Perform the freezer test by pouring a spoonful of jam onto a clean plate. Place the plate in the freezer for 30 seconds. Remove the plate and press a finger along the pate and into the edge of the jam blob. If the jam is thick enough to set it will wrinkle up in little folds. If it is not yet thick enough then the jam will smear without having the top of the jam wrinkle. The thicker the wrinkles, the harder the jam will set.
12. Boil the jam gently, stirring constantly until one of the two tests indicates that the jam is thick enough to set properly. Note that extended boiling will destroy some of the fresh fruit flavor of the jam but will add caramel flavor and give a thicker, smoother tongue feel.
Filling and Sealing Jam Jars
13. Sterilize your jars and rings by washing them carefully and then boiling them in canning kettle for ten minutes. Turn off the heat and then add the new lids to the canning kettle. This step can be done before you boil the jam. Once the jam is ready to be canned, use tongs to remove glass jars from the boiling water canning kettle and line them up next to the jam kettle.
14. Use a ladle and optionally a large funnel to fill the hot jam jars. Leave an inch of head-space at the top of each jar. One hint is that pint jars normally pinch inward at the right spot for head-space, while engraved jelly jars have the engraving stop at about the right spot for head-space. Overfilled jars will not seal properly.
15. Wipe the top of each jar with a clean new paper towel to remove any drips or spills that might interfere with the seal. Place the warm canning lids on the top of the glass jars. Place a finger on the center of each lid to hold it lid in place while you attach the ring to the jar. Do not tighten the rings: you need to let heated air escape from the head-space.
16. Place the jars into the canning kettle with the jar lifter or tongs. Add water if necessary so that the water level is at least one inch above the top of the tallest jar. Bring the canning kettle to the boil and boil for ten minutes or for the time specified by the recipe you are using. Longer boiling will reduce the fruit flavor but add some caramel flavor.
17.Remove the jars from the boiling water using a jar lifter or tongs and place on a cooling rack. Let the jars cool fully before touching them. You should hear a "pop" sound from each jar as the vacuum created by the cooling head-space sucks the lid onto the jar to create a firm seal.Test each jar by pressing down on the center of the lid after the jar has cooled. If the jar sealed properly then the lid will be in the down position and you will not hear anything. If the canning failed then you will hear a pop sound and will be able to press the dome of the lid down. Refrigerate jars that did not seal properly. Eat these first. Label properly sealed jars with their contents and the date and store them for up to five years.
Tags: then will, thick enough, canning kettle, harder will, boiling water, boiling will
On a hot, muggy day, you might want a tall, cool glass of iced tea, a double-scoop of ice cream or perhaps a frosty beer to cool you down. But when it's steamy outside, you cannot survive on beverages alone. You have to eat, too. The last thing you want is a heavy meal, so cold salads that contain proteins as well as vegetables work best.
Instructions
Shrimp
1. Rinse the shrimp with the shells intact, and then pat dry with a paper towel.
2. Place the shrimp in a single layer on a baking pan, drizzle them with olive oil and sprinkle with pepper and salt.
3. Squeeze the lemon juice and Worcestershire over the shrimp and then shake on Tabasco sauce to taste.
4. Distribute the pats of butter over the shrimp.
5. Place the pan under the broiler for about 10 minutes or until the shrimp are no longer translucent.
6. Remove the pan from the oven using oven mitts.
7. Remove shells from the shrimp, and place the shelled shrimp in a separate bowl.
Macaroni
8. Fill a pot 2/3 full of water.
9. Add salt to the water and bring to a boil.
10. Put macaroni in the water and cook until it is al dente, about 8 to 10 minutes.
11. Drain the pasta in a colander and rinse with cold water.
12. Transfer the drained pasta to a bowl and place in the refrigerator.
Salad
13. Combine mayonnaise, vinegar, oil, salt and pepper in a small bowl and whisk until blended.
14. Remove the pasta from the refrigerator and pour the dressing over the cold pasta.
15. Add the shrimp, crab and vegetables and gently toss to mix ingredients.
Cognac is an extremely high quality brandy, grown in a particular region of France and aged for at least 2 years. Although cognac can be mixed in a variety of different ways, the best way to drink it is straight. Warm the cognac, take time to notice its smell and appearance, then sip just enough to taste. The more attention you pay to this complex liquor, the more you will come to appreciate its character.
Instructions
1. Get a proper cognac glass (see Resources below). Some great cognac glasses are stemless, but a glass with a stem will work as well.
2. Carefully pour a small quantity of cognac into a glass. Different connoisseurs recommend anything from about a tablespoon to just over an ounce.
3. Warm the cognac by holding the glass in the palm of your hand for at least 8 minutes.
4. Look at the cognac. Notice what color it is. Cognac can be any color, from pale yellow to a deep auburn. Usually, the older the cognac, the darker the color.
5. Sniff the cognac and pay attention to the aroma. Different cognacs have different accents. Swirl the cognac around and sniff again.
6. Sip the cognac. Take just enough to taste it and enjoy the flavor.
Tags: enough taste, just enough, just enough taste, Warm cognac
Sweet watermelon rind pickles take a turn from traditional pickles and low-calorie, fat-free condiment or appetizer. Instead of throwing out watermelon waste, trim the skin and process it into a tangy snack. Pickled watermelon rind makes a good relish when you chop the processed rind into small pieces for a burger or hotdog topping. Choose a ripe watermelon with no signs of rot or damage for best results with the pickles.
Instructions
1. Wash the outside of the watermelon with water to remove dirt and residue from the surface. Cut the watermelon open and remove the red fruit, leaving a thin layer of pink along the rind.
2. Remove the green skin from the outside of the watermelon and cut the rind into 1- to 2-inch pieces.
3. Fill a 2-quart kettle with water and boil it with 2 tbsp. coarse salt. Reduce the heat to medium-high and boil 5 to 6 cups of rind pieces for five minutes, or until tender. Remove the rind from the water and place in a large bowl.
4. Prepare the brine by mixing 2 cups sugar, 1 cup cider vinegar and 1 tsp. pickling spice in a saucepan. Create a sweet spice mix by combining 1 tsp. allspice, 1 tsp. ground cloves and 1 tsp. ground cinnamon. Add this mixture to the brine and stir to combine.
5. Boil the brine for 15 minutes and pour it over the watermelon rinds. Set a glass pie plate on top of the rinds to hold them in the brine. Cover the bowl and place in a refrigerator for 24 hours.
6. Remove the watermelon rinds from the refrigerator and pour them into a large kettle. Bring the rings and brine to a boil. Turn the heat down and simmer for 60 minutes. Prepare the four pint-sized canning jars by boiling them in water for five minutes or using a dishwasher set to hot water wash. Set up the canner while waiting for the jars to clean.
7. Place the lids in a small saucepan and boil them for two minutes to soften the rubber.
Fill the jars with rind up to 1/2-inch from the top and stick a 1-inch piece of cinnamon stick in each jar. Ladle some liquid into the jars to fill the empty space and cover all the rind. Wipe the rims with a clean, damp towel.
8. Place a lid on the jar and screw the ring snug to hold the rubber tight to the jar. Avoid screwing the ring too tight as this makes them difficult to remove.
9. Place the jars into the canner with boiling water, making sure to submerge the top of the jar. Boil the jars for 10 minutes to process them for shelf storage. Process the jars for 15 minutes at altitudes over 1000 feet.
10. Remove the jars from the canner and place them on a towel to cool. Jars processed properly will pull the center of the lid tight as they cool. You will hear the jars pop when that happens. Refrigerate any jars that do not seal.
Tags: watermelon rind, five minutes, jars minutes, outside watermelon, rind into, watermelon rinds, watermelon with
Shrimp in a champagne glass minus the cocktail sauce.
For those who do not live near the coast where shrimp are sold fresh, frozen shrimp are the only choice when making shrimp cocktails. Shrimp cocktails add an elegant touch to any meal and are especially popular for dinner parties and romantic dinners at home. Frozen shrimp are available in most supermarkets and may be whole, sold shelled and deveined, sold with the shell on or may be pre-cooked. The choice of which to buy depends on how much work the cook wants to do before preparing the shrimp.
Instructions
1. Fill a large saucepan or small stockpot half full of water.
2. Add pre-packaged shrimp boil seasoning according to the label instructions to the water and bring to a boil. Boil the water for 15 to 20 minutes. You can also create your own shrimp boil by adding 1/2 cup finely chopped onion, 2 minced garlic cloves, 1 tsp. crushed red pepper and 1 tbsp. mixed Italian herbs.
3. Turn the heat down on the water until the water is simmering and not a fast boil.
4. Add the peeled and deveined shrimp to the water and cook for three to five minutes or until the shrimp turn a bright pink and the inner flesh turns a milky white.
5. Strain the shrimp in a colander and either place on ice to chill or place in the refrigerator immediately.
6. Fill each shrimp cocktail glass with seafood cocktail sauce. Place shrimp around the rim of the glass, tail side down on the outside, and serve.
Shrimp is great finger food and makes an even better entree. It is easy to barbecue shrimp and add some spice to a meal. This recipe is low in fat and calories. Choose to either barbecue shrimp on a grill or in the oven.
Instructions
Barbecue on the Grill
1. Melt the butter on the stove.
2. Chop the garlic and onion.
3. Mix butter, garlic, onion and remaining spices in a bowl. Blend well.
4. Remove the shells from the shrimp. Wash the shrimp in cool water.
5. Place the shrimp in the bowl with the spices.
6. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.
7. Light the grill after the 2 hour marinade.
8. Skewer the shrimp on bamboo sticks.
9. Lay the skewers on the grill and cook 6 to 7 minutes on each side.
Barbecue in the Oven
10. Preheat the oven to 400 degrees.
11. Place the shrimp in 9" x 13" inch pan.
12. Chop the garlic and onion and then place it in the pan with the shrimp.
13. Sprinkle the spices and bay leaves over the shrimp.
14. Add the olive oil and butter on top of the mixture.
15. Cover the pan with aluminum foil and place in the preheated oven for 30 minutes.
Tags: garlic onion, barbecue shrimp, bowl with, Chop garlic, Chop garlic onion, Place shrimp
Pet snails must have a diet that similar to what they would eat in the wilderness.
There are two main categories of snail. There are those that live in water and those that live on land. Within these broad categories, there are different types and they come from different continents. It is illegal to keep some snails as pets in some countries, for example the Giant African Snail in the United States. This is because they are considered to be destructive and invasive.
Salad Items
Land snails are generally herbivores and therefore eat plants rather than other animals. Their diet is flexible and can be varied. Part of the process of finding out what your pet snail likes is by trial and error. Try lettuce leaves and other salad items, such as cucumber and tomatoes.
Other Vegetation
The leaves of herbs may also be enjoyed by your snail, as well as some fruits such as apples and pears. Some vegetables are also worth trying -- such as carrots and other root crops. You can also just pick some vegetation from the garden and see which of it your pet may consume. One thing to remember is that snails generally prefer the parts of plants that are wet, so it is best to get rid of any item that the snail has not eaten and is dried out.
More Foods for your Land Snail
Some more things to feed your pet on are grass -- remember that you probably obtained the snail from its natural environment, so it is probably used to eating grass. Another way to keep your pet fed on what it may enjoy is to pick other vegetation from the area where you found it. The snail was there for a reason and the local food may have been a strong one. Finally, you should go out and buy some cuttlebone or even animal bones that have been ground. This will help to keep the shell nice and healthy.
Water Snails
Water snails are also mainly herbivores. They like to eat vegetation that can live under water, especially the algae that will form in the tank that you keep them in. You can also see how they respond to fish food and some vegetables and some of the foods recommended for the land variety.
Tags: that live, have been, remember that, snails generally, those that
Nicknamed the “dragon herb,” tarragon (Artemisia dracunculus) grows in most countries north of the equator. The French form of tarragon, prized in culinary use, is the only variety with adequate spice production. It propagates freely in the garden by root tendrils that spread underground but it does not produce a viable seed. Two other varieties of tarragon, Russian and Mexican, are mild in comparison and are actually members of the marigold family. Drying tarragon requires careful harvesting and a warm, dark location.
Instructions
1. Watch your tarragon plant closely. The time to harvest and dry the leaves is just before the plant flowers but after it buds. At this stage, there is vigorous energy going into the production of the spice in the leaves. Once the plant flowers, the energy shifts into seed production and away from the leaves, which may lose flavor at that point.
2. Cut the tarragon stems within 1-inch of the base of the plant. Don’t worry about harming the plant, as it will grow new stems.
3. Tie the large ends of the tarragon stems together carefully, using the string. Do this by winding the string along the bottom 1-inch of the stem bundle and knotting it. Make a little loop of string at the end of the stem bundle to hang your tarragon.
4. Choose a warm dark location free from drafts, like an attic, if you have one or, alternately, use a large paper bag. The bag you choose should be taller than it is wide and big enough to hold the entire tarragon stem bundle without the leaves touching the interior portion of the bag.
5. Prepare the paper bag by opening it and standing it upright on the counter top. Gather the top portion of the bag in a drawstring fashion but don’t tie it yet.
6. Place your harvest upside down in the bag, holding the base while you re-gather the top around the stem base. Tie the gathered part of the bag loosely, leaving a little space where air can circulate into the bag.
7. Place the bag in a warm spot, like the top of your refrigerator and allow the tarragon to dry until the leaves are very dry and golden brown, usually about two to three weeks.
Tags: stem bundle, dark location, plant flowers, tarragon stems, warm dark, warm dark location
When people first begin learning to sprout seeds, mung beans are often their first foray into sprouting. Sprouted mung beans are used in Chinese cooking, on sandwiches and burgers, tossed in salads and added to soups and stews for added nutrition. Sprouting mung beans at home requires no special equipment and you can have fresh sprouts in as little as four to five days.
Instructions
1. Place two tbsp. of mung beans in a one-quart glass jar.
2. Fill the jar with water, place the double layer of cheesecloth over the mouth of the jar and secure in place with a rubber band. Allow the beans to soak in the water overnight.
3. Strain the water from the beans the following morning.
4. Set the jar on a countertop away from direct sunlight. Sunlight will cause the sprouts to green up as they grow and white sprouts are more desirable.
5. Rinse the sprouts every morning and evening, draining off the water after rinsing. To create straighter sprouts in the jar, roll the jar on the counter after rinsing to separate the sprouts as they grow. Set the jar on its side to allow for more growth.
6. Harvest the sprouts when they reach the desired size of between 2-1/2 and 3-1/2 inches. This will take approximately 4 to 5 days.
7. Rinse the sprouts a final time to remove any loose seed coatings and store in a covered jar or plastic container in the refrigerator until needed. Sprouts will keep for about a week.
Tags: mung beans, after rinsing, Rinse sprouts, they grow
Spiced cider provides an aromatic drink for cold days.
The aroma of warm apple cider permeates the home, bringing to mind the Christmas holiday season. Most store-bought ciders aren't spiced heavily enough to produce a mouth-watering aroma, but the process for brewing cider from scratch is too involved for most home cooks. Turning a store-bought cider, or even apple juice in a pinch, into an aromatic and tasty holiday treat requires minimal time if you use the right ingredients.
Instructions
1. Cut an 8-inch square of cheesecloth. Lay the cheesecloth flat on the counter.
2. Place the cinnamon sticks, mace, cloves and allspice in a mound in the center of the cheesecloth. Gather the ends of the cheesecloth together and tie it closed with a string, creating a small packet filled with the spices.
3. Pour the apple cider or juice into a large pot. Stir in the brown sugar until it dissolves, if your cider requires additional sweetness.
4. Submerge the spice packet in the cider. Bring the mixture to a boil over medium heat. Simmer the cider for 10 minutes.
5. Remove the spice packet from the cider with a slotted spoon. Serve the cider immediately, or keep it warm over low heat until you are ready to serve.
Bagel Crisps -- bite-size crunch bagel slices -- are a snack product of the New York Style brand. Similar to these treats, home cooks can also make their own, often known as bagel chips. Some people like to use them to accompany soups or replace croutons in a salad. Bagel Crisps come in a wide range of flavors, including sea salt, onion, plain and "everything," which is composed of a mixture of spices. If you want to try some new ways to eat your Bagel Crisps, you'll only be limited by your imagination -- just about anything can top a Bagel Crisp.
Sweets
Bagel Crisps come in several flavors, but the ones that lend themselves best to dessert-type recipes are the plain and cinnamon raisin varieties. Try mixing a 1/4 cup of cream cheese or mascarpone with a tablespoon of honey or agave nectar. Spread as much of the mixture on the Bagel Crisps of your choice as you like, and then top with chopped berries. For a decadent twist, drizzle the treats with melted semi-sweet chocolate. Another sweet idea for Bagel Crisps is to spread them with hazelnut-chocolate spread, and then top with miniature marshmallows, sliced bananas and toasted, chopped pecans. If you wish, finish off the crisps with a bit of caramel sauce.
Party Appetizers
Because of their small size, Bagel Crisps make the perfect platform for appetizers. Make Southwestern avocado-shrimp bites by putting a bit of guacamole, or fresh slices of avocado, on the Bagel Crisps. Top them with grilled or boiled shrimp and a dollop of salsa or pico de gallo. For a sophisticated appetizer, try Bagel Crisps spread with soft goat cheese, topped with prosciutto, or slices of fig and a bit of honey. You can use plain or flavored goat cheese for this idea.
Vegetarian Bites
Bagel Crisps don't contain any meat, so they are suitable for making vegetarian snacks. Try using the savory flavors of Bagel Crisps for these ideas in addition to, or instead of, the plain variety. Top your crisps with refried vegetarian black beans, shredded cheddar, Monterrey Jack or jalapeno-jack cheese, salsa and sliced black olives for Bagel Crisp nachos. For a lighter snack, spread plain or flavored cottage cheese onto the bagel crisps of your choice and top them with a slice of fresh cucumber.
Kids Snacks
Not only adults enjoy Bagel Crisps; kids usually like them, too. You can use crisps when you need something to send to school with the kids, bites for a child's birthday party, or after-school snacks. The traditional English muffin pizza can be made with Bagel Crisps by simply spreading a bit of marinara or spaghetti sauce on each one and topping it with mozzarella. Add pepperoni, Canadian bacon, olives or any other pizza toppings your kids like as well. Place them in a toaster oven or a standard oven set to 350 degrees F for three to five minutes, until the cheese is melted. A very easy kids snack to make with Bagel Crisps is a take on the peanut butter and jelly sandwich. Spread the nut butter of choice on the crisps and then top it with jam, preserves or marshmallow fluff. If you're having a party, set out bowls with toppings for the kids to add, such as sprinkles, chocolate, butterscotch or caramel chips and small candies.
Tags: Bagel Crisps, Bagel Crisps, Bagel Crisp, them with, then with
Rice and beans are a staple in many diets around the world, and with good reason. According to the Personal Liberty Digest, rice and beans "each contain certain amino acids that, when combined, form a complete protein." This means that if you eat a diet that is heavy in rice and beans, you will be consuming a high amount of protein, which is also found in more expensive foods, such as meats. Rice and beans are generally inexpensive, and can keep for long periods in a cupboard or pantry. To save money, you can feed yourself and your family on rice and beans if you add a small amount of other inexpensive ingredients.
Instructions
1. Purchase a package of tortillas. Depending on where you live, tortillas might be cheaper at an ethnic grocery store over a nationally recognized chain. Lay one tortilla on a plate and place equal parts rice and bean in the center of the tortilla. If you want to increase taste, add salsa as well. Fold the tortilla like a cigar and eat.
2. Place two or three handfuls of tortilla chips on a plate to make nachos. Add rice and beans on top of the chips. Heat in an oven or microwave until the rice and beans are warm. Apply salsa to the top for taste and eat.
3. Grow vegetables such as bell peppers, zucchini and onions in a garden or purchase vegetables at a grocery store or produce stand. Cut your preferred vegetables with a knife into bite-size pieces, and add to a pan with your rice and beans. Heat over a stove and use a spoon to stir all ingredients together until they have reached a desired temperature. For added taste, add spices such as cumin, oregano or turmeric.
4. Boil a chicken breast in water in a pot. Add salt to taste while boiling. The water will absorb the fats from the chicken breast and become a chicken broth once salted. When the chicken breast is completely cooked, use two forks to shred it in the homemade chicken broth. Add as much rice as you prefer to the broth and shredded chicken to create chicken soup with rice. If you have vegetables you can also add them to the soup. Use beans as a side dish for this meal.
5. Crack two or three eggs into a pan. Heat on a stove, allowing the eggs to form an omelet. Add rice and beans down the center of the omelet and use a spatula to fold it in half like a taco. Continue heating until the egg is cooked and the rice and beans have heated to a desired temperature. For more taste, add diced vegetables such as onions or zucchini and spices to the rice and beans before folding the omelet.
A bouillon strainer is one of those little kitchen utensils that does a lot of heavy lifting when you are cooking. It is well worth the investment, if you love to make soups, stews or sauces where straining is required. Here are some tips on how you can use a bouillon strainer next time you are in the kitchen.
Instructions
1. Select the correct size bouillon strainer for your job. The average bouillon strainer is 8 inches in diameter and can easily strain 2 qt. liquid at a time. Make sure that fits your needs; if not, larger and smaller strainers are sold (sometimes even in sets). The other thing to look out for is that it fits on the pan or bowl in which you will be pouring your contents.
2. Rest the bouillon strainer on the pot, pan or bowl in which you are going to pour your sauce, stew or soup. Make sure it rests easily and is secure.
3. Pour the contents of your soup, stew or sauce from the cooking pan into the next pan, making sure the contents travels easily through the bouillon strainer. If it is a thick mixture and starts to back up, you may need to pause and gently shake the strainer to continue to move the contents of the liquid through it. Stop once the entire mixture has been strained into the next pot.
4. Discard the contents of your bouillon strainer, which is most likely bouillon cubes and other pieces of fatty, meaty material that inhibit the fine quality of your sauce, soup or stew.
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Pancakes require only a few ingredients, are easy to make and are enjoyed by people around the world. The most difficult aspect of making pancakes is knowing when they are ready to be served. Pancakes can burn easily or appear done when they are not. With a little practice, you can make a perfect pancake.
Instructions
1. Follow a recipe or the instructions off a pancake batter mix to create pancake batter. Pour your pancake batter onto a preheated, oiled skillet or grill. Keep in mind that thick batter will make thick pancakes, which will not cook as evenly as thin pancakes; larger pancakes will be more difficult to flip than smaller pancakes. For best results, pancakes batter should be slightly runny, similar to the consistency of white craft glue, and when poured, pancakes should be no more than 6 inches in diameter.
2. Allow your pancake to cook on medium heat for two to five minutes. Do not leave them unattended. When the uncooked batter on the top of the pancake begins to form bubbles, the pancake is ready to be flipped.
3. Test the pancake by sliding a spatula under the edge of the pancake. If the pancake separates from the pan easily and is a golden-brown color, slide the spatula underneath the center of the pancake, lift, and then rotate the spatula so that the uncooked side of the pancake lands on the skillet.
4. Allow your pancake to cook for an additional two to five minutes. Test your pancake after two minutes on the second side, and every 30 seconds afterwards, by slipping the spatula under the rim of the pancake and lifting it slightly. If the bottom of the pancake is golden-brown, the pancake is probably done.
5. Insert a toothpick into the center, or thickest part, of your pancake. Remove the toothpick after about two to three seconds. If there is batter clinging to your toothpick, your pancake needs to cook for another minute or two; if the toothpick is clean, your pancake is ready to be removed from the skillet or grill.
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Kids love pizza and it makes for a delicious appetizer for Thanksgiving.
Appetizers are a major part of the Thanksgiving meal. Appetizers are served while guests arrive, during relaxing and enjoying the parades or football, and while dinner is preparing. Kids may not enjoy the same appetizers the adults are having, so consider creating fun appetizer options for them. Make certain the food is kid-friendly and something they will enjoy.
Mini Pizzas
If the kids attending Thanksgiving are picky eaters, consider making an appetizer of a food most kids enjoy. Mini pizzas are a perfect appetizer option for kids on Thanksgiving as it provides them with something they enjoy. Make the mini pizza specific to how each child likes them. Some kids may want only a plain cheese mini pizza while more adventurous eaters may want mushrooms on their mini pizza. Just because it is Thanksgiving does not mean pizza cannot be involved.
Mini Hot Dogs
Mini hot dogs are another appetizer option for kids. Take little hot dogs and wrap them in crescent rolls for a tasty treat similar to a hot dog. The kids can eat their mini hot dogs plain or with ketchup or mustard. You can also get creative and dye the crescent rolls in fall colors, such as red, orange, or brown to give it a Thanksgiving theme.
Fried Macaroni and Cheese Bites
While you may be serving macaroni and cheese with your Thanksgiving dinner, you can turn it into an appetizer option for the kids as well. Fried macaroni and cheese bites are something kids will enjoy as it combines their favorite worlds of macaroni and cheese and fried foods. Take the leftover macaroni and cheese you prepared for Thanksgiving dinner and bread it with breadcrumbs. You can bake or deep fry the breaded macaroni and cheese which turns into a tasty treat for the kids.
Peanut Butter Dip
Most kids enjoy peanut butter and you can take that love of peanut butter and turn it into a dip. Take peanut butter, cream cheese, brown sugar and milk and combine it into a delicious dip for the kids. Serve the peanut butter dip with apple slices and graham crackers for a sweet treat.
I absolutely love Mexican food. One of my favorites is charro beans. I eat charro beans alot, I would eat them daily if I lived alone :)
I have gotten rave reviews from my family and friends whenever I make them from scratch. So,try them, I'm sure you will like them too.
Instructions
1. The first thing I do is soak beans for at least 12 hours. This allows for a shorter cooking time which preserves the nutrients, proteins, vitamins and minerals in the beans. After soaking, drain old water from beans and rinse well to remove residue.
2. Cook bacon pieces in a fry pan until well done and then add onions, 3 tablespoons of cilantro, 3 tablespoons of chopped garlic. Cook until onions appear transparent. When onions are done, add bacon mixture, chili powder and cumin to the pot of beans.
3. Add enough cold water to the pot to cover beans, as well as to fill the pot, without spilling over the top while boiling. Add salt, stir and cook on medium low heat. Stir often while cooking to avoid sticking. Cook beans slowly until tender, about 1-1/2 hours. During the last five minutes of cooking, add Roma tomatoes, and any remaining garlic, cilantro. Serve with your favorite Mexican entrees. Enjoy.
Just because the label on a jar or bottle of honey says that it is pure, does not always mean that it is. There are measures you can take to make sure that the honey you are eating or feeding to your family is indeed the real, 100 percent from bee hives, delicious, good-for-you honey. Real honey has great health benefits, so make sure you are getting all of them by verifying that your honey is all natural.
Instructions
1. Read the label. If the ingredient label says anything besides "pure honey" or "organic honey," then it is not all natural honey.
2. Buy your honey from a local beekeeper or farmer's market so you know that the honey came straight from the hive.
3. To test honey at home, drop a tablespoon of honey into a glass of water. If the honey gathers at the bottom of the glass and does not mix with the water, it is pure honey. Pure honey is resistant to mixing with water, so if it does mix, it is not pure.
Tags: make sure, Pure honey, that honey, with water, your honey
This flavorful take on turkey is both zesty and juicy. Serve it for a small, nontraditional Thanksgiving or just for dinner. Serves 4.
Instructions
1. Split the turkey and remove the breastbone and backbone. If you wish, have a butcher do this for you with a fresh turkey.
2. Combine the wine, soy sauce, garlic cloves, olive oil and Tabasco sauce in a shallow bowl. Mix well.
3. Put the turkey in the bowl with the marinade and marinate at least 4 hours, turning the turkey several times during the marinating period.
4. Adjust the oven rack so that when the turkey is on top of the broiling pan, the bird is 4 to 5 inches away from the heat.
5. Place the turkey on the broiling pan and broil, bone side to the heat, about 25 minutes, basting every once in a while with melted butter.
6. Turn the turkey after 25 minutes, brush with more butter, and broil another 18 to 25 minutes, or until the turkey is nicely browned and cooked through.
Avoid salads that are as high in calories and fat as anything else.
Green leafy vegetables are among the lowest-calorie foods you can find, while plenty of fruits and plant-based additions keep the fat content low but a salad recipe full of variety. If nuts and salad dressings are added, the fat content can skyrocket without proper planning. Stick to the right ingredients for a salad that will not throw you off track while you are following a low-fat diet plan.
Wilted Spinach and Arugula Salad
Salads don't have to be raw to be refreshing. Mix all ingredients and place over heat to wilt them. The leaves become more tender and the structure collapses while the salad warms up, giving you great low-fat comfort food. A bitter green like arugula with spinach provides a nice base for a sweet addition like sliced Asian pear or mandarin oranges. Although too much cheese can increase the fat content drastically, the addition of 1 tbsp. of crumbled blue cheese adds only 3 g of fat. For some crunch, either add a couple of pecan halves or thinly slice some red onion for a tasty, fresh low-calorie garnish.
Thai Cucumber and Pineapple Salad
Sweet, juicy pinneaple makes a nice base.
Salads that rely on the sweetness of fruit instead of the flavor of heavy dressings are trophy foods when it comes to low-fat eating. With a salad like a Thai cucumber and pineapple salad, the only leafy greens added are used accentuate flavors and provide freshness -- fresh cilantro and mint, plus basil if desired. Otherwise, let pineapple, cucumber and onion form the base of the salad and add a diced chili pepper, the juice of a lime, and a tablespoon of fish sauce to marinate this tangy but sweet mixture.
Low-Fat Caesar Salad
Classic Caesar salad dressing is heavy in oil, cheese, and egg; but a Caesar salad for low-fat diets is not out of reach. Whole Foods Market relies on firm silken tofu for the creaminess of Caesar dressing, betting "no one will notice the difference." Blend the tofu with lemon juice, garlic, dijon mustard and pepper, and add some capers or miso for the signature saltiness of Caesar dressing. Toss romaine lettuce with a few tablespoons of the creamy dressing and favorite croutons.
Bean Salad
For a substantial low fat-salad, try a marinated mixed bean salad. Add a little mustard and a touch of salt to a few cups of cooked beans such as garbanzo and kidney beans. Pour over a dressing based on either red wine or balsamic vinegar and add tomatoes, cucumber, green beans and onions. Depending how "leafy" you want your salad to be, add a blend of lettuces such as arugula, endive and red lettuce leaves.
Recipe to make sausage & cherry stuffed mushrooms. This is an easy recipe to cook sausage & cherry stuffed mushrooms. Prepare and serve sausage & cherry stuffed mushrooms for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.
Instructions
1. Step one in cooking your sausage & cherry stuffed mushrooms with this recipe is to remove stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well. Set aside.
2. Step two in cooking your sausage & cherry stuffed mushrooms with easy recipes like this one, is to cook sausage in large skillet, stirring to break up meat, 5 minutes, or until sausage is done.
3. Remove from heat and drain. Add dried cherries, onions, and cream cheese; mix well.
4. Fill each mushroom cap with a heaping teaspoonful of sausage mixture.
Place filled mushrooms on a lightly greased baking sheet.
5. The final step to make sausage & cherry stuffed mushrooms with this recipe is to bake @ 425* for 6 to 8 minutes. Serve immediately.
The first time you walk into a wine store, or even into the wine department of a good grocery store, and stand before the bottle-laden shelves, you may well feel intimidated by the sheer number of choices available to you. You can help cut your options down to a manageable number if you read wine reviews by reputable writers.
Wine Specialists
The Wine Advocate, the brainchild of wine aficionado Robert Parker, and the Wine Spectator are two of the most revered publications devoted to reviewing and rating wines from all around the world. The bi-monthly Wine Advocate has more than 50,000 subscribers, while the Wine Spectator, published 15 times a year, reaches more than 2.6 million readers each year.
Wine reviews are the bread and butter of both these publications, and both regularly produce rankings of reasonably priced wines, as well as more expensive vintages. You can buy both at good newsstands, or by subscription. The Wine Spectator's website also post some reviews for public perusal, but to access most of the material on the site, you'll have to subscribe.
Magazines Specializing in Both Food and Wine
Food and Wine and Bon Appetit both are cooking magazines that devote considerable space to wine and wine reviews. Since the primary emphasis of these publications is on cooking, the wine reviews tend to concentrate on pair food and wine. They also generally include prices for the wines they review, and from time to time publish round-up stories about inexpensive, but highly drinkable, wines.
Lifestyle Magazines
One example of this sort of magazine is Sunset, which bills itself as the publication of "live in the West." It features a regular column devoted to wine, but it also publishes more ambitious articles about wineries and wines from the western United States. The emphasis tends to be on affordable wines and the foods that they complement.
Newspapers
Several newspapers, particularly those published in big cities or in wine-growing regions, employ writers who deal only with wine and regularly publish wine reviews. The New York Times, the Los Angeles Times and the Oregonian (published in Portland, Oregon) each devote considerable space to the subject, and you can find many of the articles on their web sites.
is Spanish for farm-style eggs. It is a Tex-Mex breakfast recipe that you can serve at supper as well. I first tasted Juevos Rancheros at a little diner in New Mexico in the late 1970s. This recipe makes what I remember tasting. It's pretty easy to make and impressive to serve. It makes enough for 4 people.
Instructions
1. Mash the avocado in a small bowl. Add in 1 teaspoon of garlic powder and 1 teaspoon of chile powder. Set it aside until you are ready to serve the Juevos Rancheros.
2. Beat 8 eggs until they are fluffy and a lemon yellow color. Add 1 teaspoon of chile powder, 1 teaspoon of garlic powder and salt. Mix in all but 1/4 cup of the shredded Monterey Jack cheese. Melt two tablespoons of butter in a frying pan and scramble the eggs in the melted butter. Place the scrambled eggs in a warm oven until you are ready to serve the Juevos Rancheros.
3. Brown one side of each flour tortilla over low heat in an iron skillet. Place each tortilla, browned side down, on individual serving plates.
4. Place a fourth of the scrambled eggs on top of the browned tortilla. Spoon 2 tablespoons of medium salsa on top of the hot eggs. Add a fourth of the mashed avocado on top of the salsa followed by a dollop of sour cream. Dot the top of the sour cream with several slices of Jalepeno pepper. Fold the tortilla over the top like a taco. Serve hot.
Carpets and blankets can block a laptop's intake vents.
The term "laptop" implies that a laptop should be perched on your legs while you use it. You are likely to find that your laptop produces too much heat, making it impossible to use in this fashion. Laptop heat is the result of high CPU usage and an inefficient or restricted cooling system. Resolve these issues to keep your laptop cool and extend the computer's life.
Instructions
1. Select the "Power Saver" setting in the Windows power options. This setting optimizes the computer for best battery life, slightly reducing the performance of some components. Because a computer component produces more heat when it runs at a higher speed, this reduces the computer's heat output.
2. Keep your laptop clean. Over time, dust can clog the intake and exhaust vents, and stick to the blades of the fan. This increases friction and restricts airflow. Use a brush and a can of compressed air to clean a mildly dusty laptop. To clean an old and severely dusty machine, you may need to open the computer's case for a more thorough cleaning, or to replace the cooling fan.
3. Avoid blocking the air intake vent on the bottom of your laptop. If the laptop is unable to bring air through the bottom of the computer, it cannot adequately cool its internal components. This can lead to overheating. Use your laptop on a table, desk or laptop stand whenever possible.
4. Keep windows or tabs open with video elements to a minimum. Playing videos consumes CPU resources, making your computer work harder. It also prevents your laptop's processor from entering an idle state and cooling down.
Avocado trees have been cultivated in the Mexico since before the Europeans hit our shores. The earliest record of domestically planted avocados in the United States was in Florida in 1833. Today California, Florida, Hawaii and Texas are the only states that grown avocados commercially. But Mexico holds the title as the largest avocado producer in the world with over 300,000 acres of trees under cultivation.
The History
The avocado is a cultigen, a species whose domestication---as researchers call it---is so old that no one knows for sure where it came from. They do have a pretty good idea that it hails from south central Mexico. The first written reference to the avocado was by Martin Fernandez De Encisco who wrote in 1519 ". . . that which it contains is like butter and is of marvelous flavor, so good and pleasing to the palate that it is a marvelous thing." It was later, somewhere between 1532 and 1550, that another European used the Inca name "aguacate" which finally became the most common Spanish name.
The Trees
There are three predominate horticultural versions of the avocado tree which is actually an evergreen as well. The Mexican version is the most popular. You are most likely to find avocado trees in South Florida (Dade and Collier counties), Texas, Hawaii and California due to their sub-tropical environment. Avocado trees can grow from 20 to 40 feet in height and must be planted roughly 20 feet apart if cultivated. For household settings, it is recommended that they be planted at least 8 feet from the side of your home due to their aggressive root system.
Soil and Climate
The avocado tree likes soil with good drainage. They do not like standing water, regular flooding or slow draining. In contrast to that, avocado trees require a lot of water. Ideally an avocado tree should receive one inch of water per week from mother nature or an irrigation system. A soil pH above 6.2 is recommended to minimize the possibility of root rot.
Cultivars
The search for the perfect avocado has lead to the development of over 60 popular cultivars of avocado trees that either are or have been cultivated to grow in the United States. The consumer has made the Hass the avocado of choice in the U.S. The Hass avocado is known for its creamy texture and tasteful flavor and to eliminate all guessing, the Hass skin turns a purplish black when its is ripe. Seven cultivars are still grown in California but the Hass represents 90 percent of the California avocados grown..
Health Issues
The avocado has overcome a bad rap health-wise. Now that we have more information on fatty acids---both good and bad---the avocado has come into favor as a healthy heart food. Michael Goran, Ph.D., professor of preventive medicine at the Keck School of Medicine of USC, suggests that chicken and tuna salads would be much healthier if you simply drop the mayonnaise and add avocado. He points out that avocados are higher in the good kinds of monounsaturated fatty acids with the added benefit that they are also low in saturated fat.
Tags: avocado tree, avocado trees, been cultivated, Hass avocado, have been, have been cultivated
Rodents, like other wildlife, are opportunistic. If they find a good source of food, they will seize upon it. It's nature. Unfortunately, sometimes that food source includes your garden plants. Several options exist for getting rid of these pests. However, bear in mind that as long as your garden plants are easy to get to, you will have a reoccurring issue with rodents. Therefore, your best course of action is to deter the rodents or somehow make your garden less attractive as a food source.
Identify the Problem
Verify that you have a rodent problem. Look for evidence of rodent damage such as gnawed stems and leaves. Droppings or shredded nesting material may also be present within the garden or in nearby structures. Rodents may also build nests in cars or near other sources of warmth. It's important to identify the pest in your garden so that you know the best way to handle the problem.
Rodent-Proof Your Garden
Prevent further damage by making your garden rodent-proof. Fences or barriers around your garden may prevent access to the plants. However, rodents can easily gnaw through wood or burrow underneath fencing. Choose materials such as hard plastic or metal that the pests are less likely to damage. Place copper wool along the base of your fencing or barrier to prevent rodents from digging underneath.
Clean the area around the garden, removing other food and water sources. Doing so will make the garden less attractive to the rodents.
Repellents and Other Deterrents
Use a repellent. Repellents include ingredients that mimic the scent of predators. Rodents are less likely to enter areas where predators may be active. Bottled predator urine is another option. Repeated applications may be necessary. These products are available at home improvement centers and stores which sell hunting supplies.
Plant bulbs in a bulb cage. A bulb cage is a wire box that you can purchase at a garden center or make yourself with galvanized steel wiring. Dig a hole where you want to plant your flowers. Place the bulbs inside the cage. Fill with soil and close the lid. The cage provides a metal barrier to prevent rodent damage.
Scatter crushed oyster shells or gravel around new plantings. These materials will discourage rodent pests from nibbling on your garden plants.
Removal Methods
Set rodent traps if other methods are unsuccessful. Bait traps and place them at areas where rodents are entering the garden. Look for tracks and droppings to help you locate these areas.
Place rodent poison along the garden edge. Only use this option only as a last resort to prevent other animals from accidentally taking the poison. Place the poison in a shallow container or keep it within its box. Remove poison before rain events to prevent contamination of other areas.
Tags: your garden, your garden plants, areas where, barrier prevent, bulb cage, Eating Garden, Eating Garden Plants
General Electric slow cookers allow you to slowly boil or simmer meals without standing over the stove and stirring the pot. Slow cookers are comprised of several basic parts that enable the cooker to cook the food properly and that make the process more convenient for the cook.
Lid
The General Electric slow cooker lid is generally made of tempered glass, which will enable you to see the food as it is cooking to ensure that it is not boiling too much or simmering too little. The lid has a handle on top that is a cool-touch handle on some models. The lid also features a lid lock that locks the lid in place to keep your food safe during transportation. Never lift the insert by the lid handle when it is locked in place.
Insert
The insert is a thin non-stick pot that slides into the base of the cooker. It has handles that make it easier to put and pull out of the cooker. The insert enables you to transport the food easily and to fully immerse it in soapy water for cleaning. You can also run the insert through some dishwashers without damaging the non-stick finish. Never fill the insert beyond the fill line or place it in the microwave. Use care when handling the insert as its handles and sides get extremely hot when cooking. Do not use sharp or highly abrasive cleaning tools to clean the insert as it can scratch or peel the non-stick finish.
Base Unit
The slow cooker base unit is the heaviest part of the appliance as it contains all of the electrical mechanisms that control the heat inside the cooker. The chord and plug are attached to the base unit. Never place the base unit in the microwave or fill it with liquids or foods without the insert. Clean the base unit with a sponge soaked in soapy water. Always unplug the base unit and allow it to cool before cleaning it and never immerse it is water.
Control Pad
The LCD screen controls the temperature that the food will cook at and the duration for which it should cook. Some models allow you to set the slow cooker to go off hours after you leave your home. Some models also have several present programs that take the guesswork out of cooking some commonly slow cooked meals.
Tags: base unit, General Electric, Cooker Parts, Electric Slow Cooker, models also, non-stick finish
Add cornstarch to you flour mixture for extra crispy fried chicken.
For those who make fried chicken often, you may have run into this dilemma: You take the cooked chicken pieces from the oil and place them on a plate with paper towels to drain. By the time you finish making all of the other chicken, the first ones you made are lukewarm and soggy instead of hot and crispy. Avoid having your fried chicken end up in this sorry state again by making use of a wire cooling rack and your stove.
Instructions
1. Turn the oven on to a low setting, no more that 250 degrees Fahrenheit.
2. Place a wire rack on top of a baking sheet.
3. Remove chicken pieces from the fryer one at time using a slotted spoon. Shake the spoon gently to get rid of excess oil.
4. Place each piece of chicken on the wire rack, using the the pan to catch the draining oil.
5. Place the baking sheet and wire rack in the oven. When the next batch of fried chicken is ready, slide out the oven rack and add the new pieces to the wire rack.
Make a diabetic-friendly pizza by using whole wheat crust and homemade sauce.
A healthy diet including whole grains, fruits, vegetables and lean protein is recommended for all people, but it is especially important for diabetics. With a little adaptation, diabetics can enjoy their favorite dishes, like pizza, while properly maintaining their blood-sugar levels. Pizza in restaurants and your grocery store's freezer section can be fatty, greasy and unsuitable for a diabetic diet. The digestion system breaks down whole grains slower than other carbohydrates. Utilizing whole grains helps keep blood sugar levels steady, according to the University of Maryland Medical Center. Use whole wheat crust, a homemade sauce and low-fat cheese to create healthy, diabetic-friendly pizza.
Instructions
Sauce
1. Chop two large tomatoes, dice one small onion and mince two cloves of garlic.
2. Combine the tomatoes, onion, garlic and 1 tbsp. olive oil in a saucepan. Season the contents with 1 tbsp. dried basil, 1 tsp. dried oregano, 1 tsp. black pepper, 1/2 tsp. salt and 1/2 tsp. red pepper flakes. Simmer for 20 to 30 minutes, or until the tomatoes are softened.
3. Pour the tomato mixture into a food processor and puree it until it's smooth.
Assembly
4. Place a whole wheat crust on a pizza pan.
5. Spread the tomato sauce on the crust with a spatula.
6. Sprinkle low-fat mozzarella cheese over the sauce. Arrange your chosen toppings evenly over the pizza.
7. Bake the pizza at 375 degrees Fahrenheit for 10 to 15 minutes, or until the crust is golden brown and the cheese is melted.
Flan is a delectable dessert that is the perfect finish to a Mexican or Spanish meal, yet many cooks are daunted by the numerous steps and substantial cooking time that go into its preparation. Making flan in the microwave is much simpler and easier than using the traditional bain marie method, and requires less cooking time. Your guests will be impressed by this delicious treat that takes mere minutes to prepare.
Instructions
1. Caramelize the sugar. Over medium heat, heat 1 cup of the sugar in a dry saucepan. Wait until it begins to bubble and melt, then stir it. Stir frequently until the sugar is golden brown and smooth, then pour into the Pyrex pan. Coat the bottom of the pan evenly with the caramelized sugar.
2. Whisk the remaining sugar with the milk, vanilla and eggs. Mix until the ingredients are completely blended. Pour the mixture over the caramelized sugar in the pan.
3. Microwave the flan on 50 percent power for 20 minutes. Insert a knife near the edge of the flan to test if it's done. A microwave cooks from the center out, so inserting a knife near the center is a less reliable predictor. If the flan is not fully cooked, continue to microwave it, testing at one minute intervals.
4. Chill in the refrigerator for at least three hours, if not overnight.
5. When you're ready to serve, warm the bottom of the Pyrex pan over a pan of simmering water to loosen the caramel at the bottom. Place a serving dish over the pan and carefully invert. Enjoy.
Drizzle lemon juice over the seared scallops to add a citrus flavor.
Scallops have a sweet flavor and tender texture when cooked properly. Cooking scallops on the stovetop gives them a golden brown and crisp texture. Searing the scallops locks in the juices so that they remain tender. Serve the sea scallops over a bed of fresh lettuce, rice or on a plate by themselves. Enjoy the fresh seafood as a main course meal or indulge in the seared scallops as an appetizer.
Instructions
1. Remove the adductor muscle, known as the foot, from the side of the scallops. It looks like a small tab of meat and it has a chewy texture when cooked. Pull the muscle off with your fingers or cut it off with a sharp knife.
2. Drain the sea scallops in a colander. Rinse the scallops with clean water and dry them with paper towels.
3. Heat a nonstick pan over high heat. Add 1 tbsp. of unsalted butter and 1 tbsp. of vegetable oil to the pan. Heat until you notice a small amount of smoke.
4. Place the scallops in the pan with the flat side down. Avoid crowding the scallops because it lowers the pan temperature, and you will end up steaming the scallops. Do not allow the scallops to touch each other either.
5. Flip the scallops with tongs after they cook for 1 1/2 to 2 minutes or when the bottom has a brown crust. Cook the scallops for another 1 1/2 minutes or until the other side is also browned. Avoid overcooking the scallops because they will become tough and chewy.
6. Remove the scallops from the pan when the centers are slightly translucent. The scallops will continue to cook when you remove them from the stovetop.
7. Serve scallops immediately to prevent them from having a rubbery texture.
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A favorite Russian-Eastern European meal, stuffed cabbage is considered the ultimate comfort food! They are named halupki, golumpki and numerous other variations, depending on which eastern European country your family is from. The recipes are similar and include cabbage, beef, rice, onions and tomatoes. The ultimate in Russian comfort food is low carb too!
Instructions
1. Core as much of the cabbage possible before steaming. Do not remove the outer leaves. Steam the whole cabbage in a large pot with approximately three inches of water. As the leaves soften, remove them one at a time to a large platter. Steaming the whole cabbage should take about thirty minutes. Cabbage leaves should be softened but not mushy. When cabbage has cooled enough to handle, use a paring knife and pare the thick base of the cabbage leaf. Set aside the tough outer leaves of the cabbage.
2. Mix the ground beef, pork and veal with the minced onions and cooked rice. If you do not have a ? pound of ground veal, you can use another ? pound of ground pork. The mixture needs to be approximately 2 pounds of meat. It is not recommended to use ground beef alone as it will get tough. Season the mixture with salt and pepper and mix well. If the ham you will be using is salty, reduce the amount of salt in the meat mixture.
3. Place approximately ? cup of the meat mixture at the base of a leaf. Roll the mixture in the leaf twice, then fold in the sides of the leaves and continue rolling. Place the finished roll in the bottom of a large pot or slow cooker. Continue until all the cabbage and meat mixture have been used, except for the two tough outer leaves you've set aside.
4. Pour the tomatoes over the stuffed cabbage, spreading them evenly. Place ham or bacon slices on top of the stuffed cabbage and cover with the tough outer cabbage leaves you've set aside. Cover the cooker tightly.
5. Bring the cabbage rolls to a boil then reduce the heat to a slow simmer. Simmer for approximately 2 hours, depending on the number of rolls you've made.
Freezer jam is a quick and painless alternative to a hot water canner. Freezer jam has its advantages not only in its easier preparation but in its fresh flavor. Jam is made to ensure fruit flavors during the off-season, but what about ensuring the flavors of the off-season during the season? It might seem puzzling why one would preserve dried apricots, but they give the jam a unique flavor. The same jam process is used, preceded only by a little soaking.
Instructions
1. Wash 2 cups of dried apricots in warm water to remove dust and dirt. Fill a bowl with 5 1/3 cups room temperature water. Toss in the apricots (reserve a handful), and allow them to soak overnight.
2. Wash your freezer containers and their lids in soapy water. Set them aside on a clean towel. You can use any freezer-size plastic container (or freezer specific glass jar) as long as it has a tight snapping lid to help prevent freezer burn.
3. Pour the now engorged apricots and their soaking water into a large saucepan, and sprinkle with 3 tbsp lemon juice. Bring the contents to a boil. Reduce the heat, and allow to simmer for 30 minutes.
4. Stir in 5 cups of sugar until completely dissolved. Bring the contents to a boil, stirring constantly. Cook until the jam is set when tested; submerge a small spoonful into a cup of cold water, and if it sets, then it is ready. Skim the foam off the top, and fill the prepared containers with the jam. Allow the containers to sit uncovered for about 30 minutes.
5. Apply the lids tightly, and place the containers in the freezer. Once in the freezer, the jam can be stored for virtually as long as you want. When you are ready to eat the jam, first thaw the container in the refrigerator overnight.
Even though you may not be allowed to have sugar, this doesn't mean you have to forsake hard candy altogether. You just have to either buy commercially available sugarless candy, or make your own. Sugarless hard candy can be difficult to make because there aren't many suitable ingredients that will react as well as table sugar when making candy. Most sugarless hard candy recipes include a sugar substitute called maltitol because it has no taste of its own, it is almost as sweet as sugar and it thickens similarly to sugar.
Instructions
1. Melt the butter over medium heat in a non-stick pot.
2. Stir the granulated maltitol into the butter, keeping the mixture on the heat.
3. Stir the mixture continuously, keeping it on the heat, until it turns a slightly dark caramel color.
4. Remove the pot from the heat and stir your flavor oil into the mixture.
5. Pour the mixture into your greased candy molds and allow the candy to cool and harden.
6. Wrap the cooled individual candies in wax paper and store in an airtight container.