Apples are abundant in autumn and making shrunken apple heads is a great craft around Halloween. They're a little creepy, which fits into the holiday. With supervision, children can easily create these shrunken apple heads and have fun showing them off to their friends and family.You’ll want to plan ahead to make these, since you will need a few days for sufficient drying time. As long as you start 4 or 5 days before you want to use them as decorations, you’ll have plenty of time.
Instructions
1. Choose an apple without bruises. The apple should be medium to large in size so that it's easier to carve.
2. Peel the apple completely. You can leave a small ring of peel around the stem, but the rest of the peel should be removed.
3. Carve a face shape into the apple. Be sure to carve deeply to differentiate between the eyes and the nose. You could start the carving with a knife and then change to a butter or plastic knife to smooth out the edges.
4. Dry the apple in the oven at the lowest heat for 2-3 hours. After drying in the oven, put in a cool, dry place for a few days to continue the drying process. Do not put inside an airtight container. As the moisture evaporates, the apple will shrink and turn brown.
5. Decorate the apple after it has dried for a few days. Use rice for teeth, beans for eyes, and glue yarn on the top for hair. Craft glue is best for securing items on the apple.
6. Use the apples for decorations. Pile a few in a bowl and place them in the middle of the table. Tie string to the stems and hang the shrunken apple heads from the ceiling or a doorway. You could even hang them outdoors and let the birds eat them when you''re done decorating your home with them.
Tags: apple heads, shrunken apple, shrunken apple heads
The pecan tree (Carya illinoinensis) is a native member of the walnut family and the official state tree of Texas. A mature pecan may grow to a height of more than 100 feet and live about 200 years. The tree's broad leaves make it an excellent shade tree or landscaping tree, and as an added bonus, a mature pecan will produce large crops of tasty nuts. If you reside in the Lone Star State, assigning value to your pecan trees is a multifaceted undertaking involving decisions based upon both economic and aesthetic considerations.
Instructions
1. Examine your property tax bill and locate your home's assessed valuation. As an example, if your property is assessed at $200,000, your pecan trees may constitute as much as 25 percent of its value. This data is supported by both the U.S. Department of Agriculture and a 2006 article from "The Christian Science Monitor," supporting the value of shade trees.
2. Assume your trees have a net property value of 15 percent. Based upon a $200,000 assessment, your pecan trees have a value of $30,000. Record this figure for subsequent calculations.
3. Total your last 12 months of electric bills and add $1,400 dollars to that number. This figure might represent the additional air conditioning costs you could experience if the shade from your pecan trees disappeared, according to "The Christian Science Monitor." Record this number as well.
4. Contact a hardwood logging company. Request that a representative visit your property and estimate the value of your pecan trees as both saw logs and firewood. Record this number. Keep in mind that selling your trees will result in a single cash payment, while your increased electrical bills will continue forever.
5. Visit any grocery or roadside stand selling pecans. See how much the nuts sell for. Estimate how many pounds of nuts your trees yield annually. Keep in mind that the nut crop will form every year. The nuts have value above that of the trees themselves. Record that estimated number.
6. Step across the street from your property and try to imagine its appearance without your trees. Try to arrive at an asethetic value -- a totally subjective judgment, for sure. But regardless of that, the "curb appeal" of your property does have a dollar value.
7. Add up the positive values associated with your trees and subtract the negative ones. The resulting number is the net value of your pecan trees.
Tags: your pecan, your pecan trees, pecan trees, your property, your trees, Record this, value your
Romaine lettuce can be preserved by following a few basic steps.
Romaine lettuce has a habit of getting soggy after only a couple days in the fridge. A few days later, it will form wet, brown blots. That's why it's important to keep your lettuce away from moisture, cool and in a sealed container. Leaving it in a hot and humid environment will decrease the lifespan of your lettuce. Another option is to cover it with water to decrease the oxygen intake. This will also slow the rotting process.
Instructions
1. Cut the lettuce in half length-wise. Cut off the triangular base. Cut two strips along each half of the lettuce, length-wise, and cut diagonally to create bite-sized pieces. You could, instead, peel the leaves off the lettuce. You may also want to cut off the ends of the lettuce and dispose of them if they are brown.
2. Put the lettuce in a zip-lock bag, a vacuum-sealed container or wrap the leaves in paper towel and then put them in a bag or container. Pour enough cold water over the lettuce to cover it if you are putting them in a vacuum-sealed container, without paper towel.
3. Store the lettuce in a fridge. Romaine lettuce won't last overnight if you have mixed it with Caesar dressing. Caesar salad should be consumed in its entirety during the night you make it.
Tags: Romaine lettuce, paper towel, vacuum-sealed container, your lettuce
Cake mix may be inexpensive and more convenient than assembling the ingredients for a homemade cake, but the trade off is a cake that doesn't taste nearly as good as homemade. If you don't have the time to bake a purely homemade cake, you can tweak the ingredients that you add to the mix to improve the taste of the cake. Use real, flavorful ingredients such as butter and vanilla extract. Improve the taste of the finished cake further by using a homemade buttercream frosting on top.
Instructions
Make the Cake
1. Cream the butter in the mixing bowl with the hand or stand mixer until it is light and fluffy.
2. Add the milk and water to the butter and beat to combine. Add the eggs, then the vanilla and mix until combined.
3. Pour the cake mix into the butter mixture. Beat until the cake mix is incorporated, which will take about three minutes.
4. Heat the oven to 350 degrees F. Coat the cake pans with cooking spray or a thin coat of butter.
5. Pour the batter into the pan or pans. If you're using two pans, make sure the batter is divided evenly into both.
6. Place pans into the oven and bake for 30 to 35 minutes, until a knife inserted into the middle of the cake comes out clean. Cool completely on the wire rack. While the cakes are baking and cooling, make the frosting.
Add Buttercream Frosting
7. Cream 1 cup of butter in a mixing bowl using a hand mixer. The butter should become fluffy.
8. Add powdered sugar to the butter, 1 cup at a time, mixing after each addition. The frosting will look crumbly and dry.
9. Pour the half-and-half and vanilla into the frosting mixture and beat for several minutes to incorporate. The frosting should soften and look like frosting. Taste and add more vanilla or sugar as needed.
10. Frost the cake when it is completely cooled using the offset spatula.
Traditional fondue calls for dipping breads and cheeses in sauce, but like many recipes, adding some meat can make the dish heartier. In most cases you can dip chicken, beef and fish just like a piece of bread or cheese, but you can also try some mixes to enhance the flavor of whatever meat you choose.
Choose Your Meat
A variety of cuts of meat is good for entertaining guests.
Any cut of meat will work for fondue as long as it will stay on the skewer. You could make your own meatballs with sausage or ground beef. Pieces of steak are perfect for dipping and your guests will appreciate it. If you're not sure about what you want, go for variety and provide various cuts of beef, pork, fish, chicken and other poultry. Just make sure everything is cooked thoroughly before dipping.
Oil Sauces
Simple oil sauces make good fondue dips.
The most common type of fondue sauces are oil based. You can fill your dipping pot with plain olive oil or sesame oil, but you may want to spice up the dip with any number of spices. Use ginger, soy sauce and brown sugar for a teriyaki flavor, or Parmesan cheese and Italian herbs for a more savory experience. Experiment with spices and oils to see what works. The key is to match spices and oils to the meat's natural flavor.
Cheese Sauces
Some types of cheese are easier to melt than others.
To melt cheese properly for a fondue sauce it's important to distinguish between types of cheeses. Some cheeses, like mozzarella or provolone, turn stringy when they melt and aren't ideal for fondue. Other cheeses, like ricotta and feta, hardly melt at all. Cheddar, Monterey Jack and Gouda are a few examples of cheeses that melt well and work well with fondue. To make a cheese sauce even smother, add some sour cream, milk, and cream cheese to thin out the mixture. As with oil sauces, you can also add some spices to bring out the meat's flavor. Some hot sauce or chili powder can also give the cheese a little kick.
Other Ideas
Chocolate sauce can complement meat surprisingly well.
Making a gravy with the juices from the meat will bring out the flavor of whatever you are dipping. Using broth from ground beef or sausage and mixing in a little flour and milk, you can create a hearty gravy. If you want to take some risks you could also create a sweet sauce with chocolate syrup, melted chocolate bars, or honey. You'd be surprised at how well chocolate sauce can complement meat.
Home cooked pinto beans are both delicious and nutritious, containing flavor that is packed with protein, vitamins, fiber and other nutrients. Cooking pinto beans can be time consuming, which is why when you cook them you often do a lot at once. If you find yourself with an overabundance of cooked pinto beans, you need to know store them to keep them fresh and tasty until you want to use them.
Instructions
1. Let the beans cool if they are still warm.
2. Place the beans in an airtight container, and put in the refrigerator. It is best to store beans in the amount of 1 1/2 to 2 cup servings. Storing more than this at one time can cause the bottom beans under the excess weight to soften and squish.
3. Use the beans within 4 days of putting them in the refrigerator.
4. Freeze the beans if you know that you will not be using them within 4 days. Place 1 1/2 c of pinto beans into a 2 c freezer container. Fill with water or broth until the beans are just covered. This will allow room in the container for the beans as they expand.
5. Seal the container and put in the freezer, where they can remain for 2 to 3 months.
Tags: pinto beans, cooked pinto beans, within days
Use the right ingredients when making chocolate pudding at home.
When you have a craving for chocolate pudding, there are plenty of ready-to-eat and box mixes that are available for instant, no fuss gratification. This does not, however, compare to the taste of pudding that is freshly made from scratch. Although it may seem like a lot of effort, with the right ingredients, chocolate pudding is a treat that the entire family can enjoy.
Chocolate
There are different types of chocolate that are suitable for this type of pudding: unsweetened cocoa powder, bittersweet, milk, white or dark chocolate or some combination of the five. What you use depends on exactly what type of pudding you are attempting to make. For example, a white chocolate pudding would require the addition of white chocolate only. Other pudding recipes, however, may call for more than one type and flavor, such as cocoa and bittersweet chocolate for example.
Milk and Eggs
All pudding recipes include some form of milk or heavy cream in their ingredients list. When using milk, whole and low-fat milk provide the most flavor, texture and body to the pudding. However, for a lower fat option, non-fat milk is acceptable, although the pudding may be thinner. Egg yolks or whole eggs are also found in some, but not all chocolate pudding recipes. They are added to increase the richness of the pudding, and they also work as a thickener. Prior to adding the eggs to hot liquid, it is best to temper -- or gently bring up their temperature -- by slowly adding heated milk to the eggs while you are whisking them.
Cornstarch
Cornstarch is a type of carbohydrate that is found in and made from corn kernels. It is a gluten-free, flavorless powder that is mixed with a small amount of water and added to help thicken the pudding as it heats and cooks. To thicken properly, the pudding most come to a complete boil after the cornstarch is added.
Sugar and Vanilla
Sugar is added to provide additional sweetness to the pudding. For people who are diabetic or who want to decrease the amount of sugar in their diets, a substitute such as sucralose is an alternative. In addition to adding sugar, you can also increase the flavor by stirring in either pure or synthetic vanilla extract after cooking the pudding, before setting it in the refrigerator to chill.
Tags: chocolate pudding, pudding recipes, made from, right ingredients, type pudding, white chocolate
Easy-to-eat, flavorful finger foods make a great party menu.
Whether you're hosting a cocktail party, a bridal shower, a big-game bash or a casual friendly gathering, keeping your guests fed is key to having a good time. Offer a selection of appetizers that are appropriate, flavorful and easy to eat, and you'll be well on your way to throwing a successful get-together.
Cocktail Party
Keep your food classy and clean, but make sure it's substantial enough to stand up to the alcohol you're serving with it. A plate of meats and cheeses served with crackers is a simple way to start. In a food processor, puree smoked salmon with cream cheese, lemon juice and dill to make a mousse, then serve atop cucumber slices. Top small pieces of bread with pesto, tomato and mozzarella, then broil for a few minutes and you have bruschetta. Bacon-wrapped scallops are a classic appetizer: Wrap each sea scallop around the sides with a small piece of bacon, secure with a toothpick, and broil for 10 minutes or until the bacon is crispy.
The Big Game
Whether it's the Super Bowl or the first game of the season, the food at a sports party should be hearty, spicy and easy to eat while your eyes are glued to the screen. For a quick guacamole, mash avocados together with lime juice, cilantro, red onion, garlic, jalapeno, and cumin. Wings are a classic game-day treat --- you can grill, bake, broil or fry them, then toss in buffalo or teriyaki sauce. Serve your favorite chili, but make sure it's thick enough to use as a dip for tortilla chips. To keep the carnivores happy, make mini-meatballs of beef and pork and serve with a side of spicy tomato sauce, or flatten those meatballs into small burger patties and make cheeseburger sliders.
Shower
Baby and bridal showers are delicate affairs, requiring more polished food. Dress up deviled eggs by piping the yolk filling into the whites with a fluted pastry bag, then topping them with sprigs of fresh herbs, a handful of capers or a crispy piece of bacon. Make spiral finger sandwiches: Pile a tortilla or wrap with fillings, roll tightly then slice through horizontally. Some filling combinations are hummus, spinach, roasted red pepper and feta; mayonnaise, albacore tuna, chopped olives and red onion; prosciutto, mozzarella, romaine and tomato. Fresh fruit is a popular option, especially for a brunch shower, and you can add your own twist by sprinkling the fruit with sugar or cinnamon and grilling it until it's slightly caramelized. Pineapple, pear and plum are especially delicious when grilled. Serve with a side of sweetened mascarpone cheese.
Entertaining with Ease
No matter what the reason, having friends over should be relaxing and enjoyable, so never bite off more than you can chew and don't forget to put down the spatula, take off the apron and join your guests once in a while. Make more food than you think you'll need, get as much done in advance as you can, and you can impress without stress.
Tags: broil minutes, make sure, piece bacon, with side, your guests
Grilling eggplant is a good way to enjoy its texture and flavor while retaining its nutritional value. It's especially good served with other grilled vegetables or as a side dish to accompany grilled salmon. Here's grill eggplant properly to achieve the desired results. Add this to my Recipe Box.
Instructions
1. Choose eggplant that feels heavy for its size and has a smooth, firm and shiny skin. Eggplant is very perishable and requires careful handling. Store it in a cool, dry place and use it within a few days after purchase.
2. Prepare the eggplant for grilling by cutting it in ?-inch disks and patting it dry before seasoning.
3. Brush both sides of the eggplant with a small amount of butter and seasonings. A mop made of butter, beer and garlic salt adds extra flavor to any grilled vegetable. This is often added prior to and during the grilling process as needed for extra flavor.
4. Fire up the grill to a medium-high heat and lightly oil the grates to keep the tender vegetables from sticking.
5. Place the eggplant on the preheated grill. Let it cook for 5 to 10 minutes or until it's golden brown and has nice grill marks.
Citric acid is used in literally hundreds of foods, from ripening mozzarella cheese to coating hard candy to give it a sour taste. But that doesn't mean it's all fit to eat. Because of its pH level, citric acid is also commonly sold and used as a household cleaner. Although the U.S. Food and Drug Administration classifies citric acid as safe for human consumption, industrial-grade citric acid can cause some distress because it's not as pure as the food-grade product.
Instructions
1. Look first in grocery stores. Citric acid is usually sold in powdered form, sometimes as "sour salt" and frequently in the spices or kosher foods section. Check the ingredients to see if additives or other preservatives are listed.
2. Try shopping for it in a health-food store. Since it's a metabolite in almost all living things and considered to be a major carrier of biochemicals, many health food stores and organic groceries will carry a variety of high-quality citric acid brands, usually along with other spices.
3. Look in places that sell canning supplies, such as hardware stores or agricultural supply stores. Citric acid is used as a food preservative to keep fruit from turning brown and giving canned goods a longer shelf life.
4. Check online sites. A wide variety of health-related sites sell citric acid, and good prices are available for bulk purchases. Buy a small quantity first; if you like it, you can always buy a bigger amount later.
A bread maker, overall, does the exact same thing that someone making bread by hand would do. The obvious advantage is that it is all done for you without much effort or thought. The most important (and virtually only) step in how a bread maker works is the introduction of the ingredients into the bread maker. Bread making is more like a science experiment than cooking because if you don't put the exact right amount of a certain ingredient into the recipe, the whole thing won't work. Make sure you measure out the exact amount of flour, water, yeast, salt and any other ingredient before you put it into the bread maker to ensure it produces a satisfactory end product.
Mixing and Kneading
Once the ingredients are in, a program is selected for the bread maker to follow. Most bread makers come with a certain number of set programs that are available at the touch of a button. The timing may be slightly different, but they all follow the same basic series of commands, the first being mixing and kneading. The bread maker will start by mixing the ingredients with its dough hook for a short amount of time, probably around two minutes. It will then let the dough rest for ten to fifteen minutes to develop it's gluten, then the dough hook will begin turning again, this time kneading the dough. This will last for five or six minutes.
Rising
The thermostat in your bread machine will raise the temperature slightly around the dough in your machine, allowing the bread to rise for the appropriate amount of time. Once it is done rising, the machine will immediately go into baking mode.
Baking
After rising, the microchip that controls the thermostat in your bread maker will, once again, raise the temperature. This time, though, it will be baking your bread. Your bread will bake for the predetermined amount of time programmed by you, and when it is done baking, the machine will shut itself off. Your bread will be cooled and ready to eat in thirty minutes to an hour.
Tags: bread maker, amount time, machine will, bread maker will, bread will, dough hook, into bread
The stuffed cabbage roll has a long history of satisfying appetites and few cultures are without their own take on this culinary staple. Recipes using the modest vegetable are popular because they taste great, are inexpensive to prepare and offer so much diversity. Of course, anything goes when it comes to choosing a filling--from rice to raisins and from ground beef to chopped veggies--there's something in the world of cabbage roll fans for every taste. So if your quest for the perfect stuffed cabbage roll recipe is on your front burner, grab your biggest pot and start here.
Instructions
1. Visit cooking sites on the Internet to compare international and domestic recipes for cabbage rolls (See Resources). Try several keywords when you log on to search engines to get to the heart of the subject: "cabbage rolls," "make cabbage rolls," "stuff cabbage rolls" and any mix of words that are likely to yield another recipe.
2. Put your tax dollars to work by heading for the cookbook section of your local library. Luxuriate in the color photography and variety of recipes you'll find, particularly if you concentrate on finding vegetarian tomes. Thumb through each one's index under "cabbage," "stuffed cabbage" and "cabbage rolls" if you're looking to save time. Eat before you start looking at the pictures.
3. Ask the chef at your favorite ethnic restaurant to share the house secret for the perfect stuffed cabbage roll recipe. Expect one of these responses: "I'd be glad to," "Why not?" "I never give away my secret" and everything in between. Appeal to the cook's ego and you might be victorious.
4. Survey your friends. Send a single email to your entire address books asking for responses to your request. Don't be surprised if you turn up more recipes than you imagined your inner circle could provide. Use this recipe submission opportunity to hold a "roll off," asking buddies make their recipe and bring it to your home for an evening of sampling
5. Call your local culinary school (See Resources) and inquire into the recipes instructors employ to teach students the art of the cabbage roll. Don't settle for just one teacher. Talk with several--particularly those raised in other cultures--and you could walk away with ethnic recipes that escaped cookbooks and Internet sites because they never made it out of grandma's head.
6. Head for the mother lode of stuffed cabbage roll recipes: the kitchens of your moms, bubbes, aunties and second cousins--anyone with a long-standing reputation for churning out delicious comfort foods. Find the recipe you like best and then make it yours by putting your own twist on this international favorite.
Chestnuts have more moisture and less fat than other types of tree nuts.
You do not need to roast chestnuts over an open fire to enjoy these fall favorites. Steaming the chestnuts keeps these starchy nuts moist. Halving the nuts before cooking makes peeling them easier, but do not allow the chestnuts to cool before peeling them. Once cooled, the skin between the nut and the shell will be more difficult to remove from the chestnuts.
Instructions
1. Hold each chestnut in a thick towel to protect your hand.
2. Cut each chestnut in half, lengthwise.
3. Bring a pot with 2 inches of water to a boil.
4. Fill the steamer basket with the chestnuts and lower it into the pot so the steamer is above the boiling water.
5. Cover the pot and steam the fresh chestnuts for 15 to 20 minutes or until a knife slips easily into the chestnut meat.
6. Remove the chestnuts from the steamer and cool only until you can handle them; the chestnut should still be hot.
7. Pull the thick brown shell off from around the halved chestnuts.
8. Place the chestnuts in a towel and rub them vigorously to remove any remaining skins stuck to the nuts.
Since running a still is legal nowadays, distilling home brews has become a passionate hobby for some people. It takes several weeks before you'll be able to drink your beer, but some believe it is worth the wait. Some home brewers like to take the easy way out by buying a kit; other die-hard brewers make homemade beer from scratch.
Instructions
Preparing for Your Brew
1. Gather the ingredients for a 5-gallon batch. Three to 4 lbs. of pale unhopped malt extract syrup; 2 lbs. of amber dry malt extract; 12 AAU of bittering hops; 5 AAU of finishing hops; and 2 packets of dried ale yeast.
2. Boil a gallon of water for 10 minutes and let it cool, covered, until it's room temperature. You'll need the sterile water for a variety of tasks.
3. Clean and sanitize all of your equipment. Fill your 5-gallon bucket with water and add five tablespoons of bleach. After you wash each item, let it soak in the bleach water for 20 minutes. Rinse with your collection of sterile water.
Brewing Your Brew
4. Bring 2 gallons of water to a boil in your brew pot, pour it into the fermenter and let it cool.
5. Bring 3 gallons of water to a boil in your brew pot. While you're waiting for this water to boil, move on to Steps 3 and 4.
6. Rehydrate the yeast in one cup of the sterile water warmed to 95 to 105 degrees F (35-40 degrees C). Cover and let it sit for 5 minutes.
7. Proof the yeast. Put one tsp. of malt extract in a quarter cup of water and boil it to sterilize it. Let it cool, and add it to yeast mixture. Cover and place it in a warm area for about 30 minutes.
8. Turn off the stove after your water boils, add the amber malt extract and dissolve. Turn the heat back on, and bring to a boil, making sure it doesn't scorch.
9. Add your bittering hops, and boil for an hour. Be sure and stay vigilant making sure it doesn't boil over. The end product is called wort.
10. Cool your brew to 65 to 90 degrees F (18 to 32 degrees C) by immersing it in a sink filled with ice water while keeping the lid on the brew pot.
Fermenting Your Brew
11. Pour the yeast in the fermenting bucket.
12. Add your cooled wort very quickly so it splashes in the bucket to add oxygen to the yeast. The hops can also be strained out at this point.
13. Place the lid on the fermenter tightly, and allow it to ferment undisturbed for two weeks. When it is in its location, insert the airlock. The temperature may affect the taste of your brew, so make sure it's somewhere between 65 to 70 degrees F (18 to 21 degrees C) for the best results.
It's easy to feel exhausted in the summer heat. Rather than turning to cola for a midday jolt, try a healthy alternative. Matcha is a traditional green Japanese tea used in special ceremonies. The tea is highly regarded for its tremendous health benefits, its ability to provide a wonderful mental lift and its light and refreshing flavor. Make an iced matcha latte to beat the summer heat.
Instructions
1. Start by carving out a few minutes for the ritual of making the iced matcha latte tea in a modified ceremonial way by incorporating meditation into the process of making the iced latte. The few minutes it takes to make the drink provides the perfect opportunity to focus on something simple to recharge your body and brain.
2. Mix a heaping teaspoon of the finely ground, bright green tea powder with a few teaspoons or so of water in a traditional Japanese serving bowl or other container. Make sure the container's opening is wide enough to allow a whisk to thoroughly mix the powder, removing any lumps that may remain. The mixture will be thick.
3. Add cold milk slowly to the cup, constantly whisking until the color begins to turn a creamy jade color. Any type of milk is suitable for an iced matcha latte, whole, 2 percent, skim and even flavored or unflavored soy milk.
4. Sweeten the latte after you add the milk. Add honey, unrefined sugar or flavored syrups to sweeten the drink.
5. Pour the mixture over ice in a glass and serve with a straw. Finish the meditation by enjoying the drink and allowing good energy to flow in with all of the goodness of the iced matcha latte tea.
Clay has been used for hundreds -- probably thousands -- of years as a material for pots and other bakeware. These porous pans, which should not be glazed, absorb water during preparation, then gradually steam foods as they bake in a high-temperature oven. Consisting of a pan and tight-fitting lid, they are simple to use and are ideal for one-dish meals, but because they are porous, you need to follow specific directions to prepare, use and clean clay pans.
Instructions
Preparing to Use a Clay Pan
1. Before you use a clay pan for the first time, clean off all clay dust with a stiff brush under hot running water.
2. Submerge the pan and lid in cold water for at least 15 minutes before loading the pan with any ingredients. Do this every time you use the pan.
3. Do not allow the pan to dry before you use it. As the pan heats in the oven, the water evaporates, steaming the food. By the time the dish is completely cooked, all the water in the pan will have evaporated.
Cooking with a Clay Pan
4. Put your ingredients into the pan. Clay pans are designed to cook without additional liquid. Do not use oil, and use any other liquid, such as broth, sparingly. Recipes designed for clay pans call for more salt than usual; the additional salt is necessary for the cooking process.
5. Do not preheat the oven. Place the covered pan in the center of a cold oven, then turn on the heat. Most recipes designed for clay pans cook at 450 degrees. Convert conventional recipes for use in your clay pan by cooking the dish 100 degrees hotter for 30 minutes longer. To brown the food, remove the lid for the last 10 to 15 minutes of cooking time. Use clay pans only in the oven; they are not intended for use on a stove.
6. Remove the pan from the oven for the last 5 to 10 minutes of cooking time; the heat in the pan will continue to cook the food. Use insulated kitchen gloves or thick hot pads to remove the pan; it retains heat from the oven and will be extremely hot. Never place the hot pan on a wet, metal or cold surface; it will crack. Use hot pads, a thick towel or a wooden cutting board to insulate the pan.
7. To reheat food in the clay pan, submerge the lid in water for 10 to 15 minutes. Cover the pan, put it in a cold oven, turn the oven to 350 degrees and bake for 30 to 45 minutes.
Cleaning and Storing a Clay Pan
8. Do not use soap or detergent to clean a clay pan; clay is porous and will absorb the soap, which can leach out into your food the next time you use the pan. Clean the pan with a stiff brush under hot running water.
9. To clean unusual stains or get rid of strong smells in the pan, fill the pan with water, stir in 3 tablespoons of baking soda and let the pan sit overnight. Then use a stiff brush under hot running water to finish cleaning the pan. For stubborn stains, scrub with a paste made of equal parts salt and water.
10. Let the pan and lid dry thoroughly before storing them. Store the pan and lid side by side, not nested together, to discourage the growth of mold or mildew. If mold or mildew develops during storage, make a paste of equal parts water and baking soda. Spread the paste on the pan, let sit for at least an hour, clean with a stiff brush under hot running water and let dry completely.
Tags: brush under, brush under running, clay pans, running water, stiff brush, stiff brush under
Top a healthy salad with high-protein chicken breast.
Make a healthy and filling salad with grilled chicken breast, crisp lettuce and a rainbow of fresh vegetables. If you're watching your weight or looking for a well-balanced, nutritious meal, you can't go wrong with a grilled chicken salad. If you have a family of picky eaters, you can customize the salad according to specific tastes by using a variety of vegetables and providing several types of dressing, such as Caesar, ranch and tangy sweet honey mustard.
Instructions
1. Coat the chicken breasts with olive oil. Sprinkle both sides of each chicken breast with salt and ground black pepper to taste. Wash your hands thoroughly with soap and water to prevent the spread of bacteria.
2. Place a non-stick grill pan over medium-high heat. Set the chicken breasts into the pan and grill them for seven minutes on each side, or until they are completely cooked through. Take the chicken out of the pan and set it on a plate.
3. Chop romaine lettuce and place it into a large salad bowl. Dice avocado, red onion, cucumber and tomatoes and place them into the bowl. Toss the vegetables with salad tongs to mix.
4. Chop the chicken breasts and set the pieces on top of the salad. Sprinkle shredded cheddar or Monterey jack cheese over the top of the chicken. Serve the salad with a choice of salad dressings.
Tuna is one of the most common types of sashimi served in restaurants.
Sashimi is a Japanese term for raw saltwater seafood, which is commonly sliced thinly and served in small portions. Common sashimi items include salmon, tuna, fatty tuna, mackerel, yellowtail, hamachi and shrimp, though other types of saltwater fish are consumed as well. While sashimi is a fairly simple food to enjoy, there are a few basic guidelines that will increase your enjoyment and give you a basic knowledge of traditional Japanese customs.
Instructions
1. Place a small amount of wasabi paste in the corner of your soy sauce dish and stir it into your soy sauce for dipping. Wasabi should be used to taste, but most of the wasabi paste should remain toward the side of your dish so you have control over the amount of wasabi paste you wish to add to each bite.
2. Use chopsticks to pick up a piece of sashimi. While you may use your hands to eat other types of sushi like nigiri, where fish is pressed by hand onto rice, or maki, which is rolled by hand into a cone-like shape, always eat sashimi with chopsticks.
3. Eat a piece of pickled ginger before eating a different type of sashimi. Pickled ginger helps to cleanse your palate between bites and makes the particular flavor and subtleties of each type of fish easier to notice and enjoy. Do not eat pickled ginger in the same bite as a piece of sashimi.
4. Try to eat the whole piece of sashimi, chewing three to five times at most. Your mouth tends to warm the fish, which can make fish with very strong flavors somewhat unappealing.
5. Take a piece of sashimi from another diner's plate with the side of your chopsticks that you are holding if you are sharing food. It is considered impolite and dirty to use the side of your chopsticks that are used to put food in your mouth when sharing sashimi.
6. Eat rice only between bites of sashimi if it is offered to you as a side dish. Never add rice to sashimi or eat them in the same bite.
Tags: piece sashimi, side your, wasabi paste, amount wasabi, amount wasabi paste, between bites, chopsticks that
Whipped cream is placed on desserts for extra flavor and looks.
Whipped cream is a dessert topping made from cream, corn syrup, sugar, milk and several other ingredients. It is primarily used for food and drinks but can also be used for various other purposes, including several skin care and scalp treatments.
Desserts
Whipped cream is an ideal topping for many types of desserts. It is often used on pies by placing a dollop of cream on pieces of pumpkin, apple and blueberry pies. It can also be used on cookies, brownies, cupcakes and other desserts. It is the perfect topping for ice cream sundaes as well. People often dip fruit in whipped cream, such as strawberries and banana slices. It is also placed on gelatin and pudding.
Drinks
Heavy whipping cream, before it is whipped, is also a rich addition to a cup of coffee. Whipped, it is often topped onto hot chocolate. It is creamy, smooth and slightly richer than half and half. You can also place a scoop of whipped cream into drinks containing alcohol for a richer flavor.
Body Uses
For those who run out of shaving cream, whipped cream is a perfect substitute. It can be used on your face, legs or wherever you need to shave. It also serves well as a weekly hair conditioner. Place 1/2 cup whipped cream onto your hair and leave on for 30 minutes. Rinse well and shampoo hair to remove the stickiness. Whipped cream also serves as a makeup remover. Run the cream over your face, rinse with warm water and blot dry. If you have a burn or cut on your body, blot some whipped cream on the wound, which often relieves the burning sensation.
Other Uses
Place a few drops of food coloring into whipped cream to change the look of the desserts you make. It also serves as a substitute for sour cream, by simply adding three or four drops of lemon juice to 1 cup of whipped cream. Let it sit for 30 minutes, then use it for recipes containing sour cream.
Tags: also serves, Whipped cream, whipped cream, also used, sour cream, whipped cream
Curried chicken balls are a unique appetizer that is sure to please even the most discriminating palates. They are a no cook appetizer that is easy to throw together at a moments notice, or they can be made ahead of time and kept in the freezer for up to a month. Curried chicken balls are perfect for parties, potlucks, or anytime you want a delicious, yet slightly out of the ordinary snack.
Instructions
1. Combine 2 packages cream cheese, 2 tablespoons orange marmalade, 2 teaspoons curry powder and 1/4 teaspoon freshly ground black pepper in a large mixing bowl.
2. Beat the cream cheese, marmalade, curry powder and black pepper mixture with an electric mixer at medium speed until smooth.
3. Stir in chicken, onions and celery.
4. Roll mixture into small balls.
5. Roll curried chicken balls in finely chopped pecans or almonds.
6. Chill curried chicken balls in the refrigerator for at least 1 hour before serving.
7. Enjoy curried chicken balls alone or spread on crackers or toasted bread.
Clam chowder, corn chowder, seafood chowder, potato chowder or the myriad variations on the chowder theme all have something in common: they are one-pot comfort soups. The composition of this soup varies by region. Traditional chowders hail from the Northeast and include a base of cream, onions and potatoes. Gather the right ingredients and follow a few simple steps to make a traditional clam chowder.
Instructions
1. Melt 4 tbsp. (1/2 stick) of butter over medium heat in the pot.
2. Turn down the stove to medium-low, add onions and cook for approximately 10 minutes or until they are translucent.
3. Transfer the celery, carrots, potatoes, thyme, salt and pepper to the pot and cook for approximately 10 additional minutes until vegetables begin to soften.
4. Add clam juice and bring to a boil over high heat.
5. Simmer the mixture for about 20 minutes or until vegetables are fork-tender.
6. Melt the remaining eight tbsp. of butter in a small saucepan and slowly whisk in the flour, eliminating any clumps as you whisk. Whisk the butter and flour paste continuously over low heat for three minutes.
7. Whisk in a cup of the hot clam broth into the butter-flour paste and then transfer this mixture into the vegetable-clam broth pot.
8. Stir occasionally and simmer until thickened.
9. Add the clams and milk to the chowder and simmer for 10 to 15 minutes, or until the clams are cooked through.
10. Adjust the salt and pepper seasonings and ladle the chowder into warm bowls.
11. Top the chowder with crumbled bacon and serve with toast points.
Tags: minutes until, cook approximately, minutes until vegetables, salt pepper, until vegetables
Fondue, once a staple of 1960s and 1970s dinner parties, has returned. A white chocolate fondue is a deliciously fun twist on an old favorite, and the dipping possibilities are endless. Whether you prepare it as a romantic dessert for two or for a larger gathering of family and friends, it's sure to be a hit.
Instructions
1. Set up your fondue pot, closely following the instructions that came with your pot.
2. Place your dried pineapple and cherries in separate bowls or ramekins.
3. Chop the yellow and chocolate pound cakes into 1-inch cubes and place them in separate bowls.
4. Wash the strawberries and peaches well. Place whole strawberries in a bowl. Slice the bananas into chunks, slice the peaches, and place them in separate bowls.
5. Fill the bottom pot of the double boiler halfway with water and bring it to a simmer. Place the top pot on top of the bottom pot.
6. Pour heavy cream into the top pot. Stir constantly until the cream is warmed (2 to 3 minutes).
7. Add the white chocolate and the butter to the simmering cream. Continue to stir constantly until the mixture is completely melted.
8. Remove the top pot from the double boiler. If you opt to add a flavored liqueur, place the top pot on an oven mitt and mix in the liqueur with a whisk. Transfer the white chocolate mixture to the fondue pot. Serve immediately.
Tags: separate bowls, white chocolate, constantly until, double boiler, Make White
Keeping the oven free of turkey on Thanksgiving Day to cook the green bean casserole and the sweet potato pie is a huge help. How is this possible? Grill the turkey, the whole thing, on your grill. In warmer climates this encourages guests to mingle outside, standing around the bird while it cooks. In colder climates, the grill can be set up inside an open garage, and more often than not the same mingling occurs. Grilling a turkey requires indirect heat, so using a charcoal grill is preferred. However, a gas grill may be used as well. Follow the steps below to prepare both types of grills to take on the biggest task of Thanksgiving Day.
Instructions
Prepare a Charcoal Grill
1. Remove the top grill rack and open all vents. Keep the vents open throughout the preparation and the cooking process.
2. Pile 50 or 60 briquettes in the middle of the lower grill rack or on the bottom of the grill. Pour lighter fluid on the briquettes and light them on fire. Let the briquettes heat up until they turn gray (about 30 minutes).
3. Using tongs, spread the briquettes around the outside edge of the lower grill rack or bottom of the grill. Remember, you are going to use indirect heat to cook the bird, so think of encircling the turkey with heat.
4. In the center of the briquette circle, place a medium-sized aluminum drip pan (about the size of a pie pan) or a double layer of foil to catch the bird drippings.
5. Grease the top grill rack by brushing it generously with vegetable oil before placing the rack on the hot coals.
6. Place the prepared turkey in the center of the top grill rack directly above the foil, and place the lid on the grill, keeping the lid's vents open.
7. Add a few briquettes to the circle of heat at least once an hour while the bird cooks (five or six briquettes per side).
Prepare a Gas Grill
8. Turn on all burners to high and close the lid for 15 minutes.
9. Reduce the heat of all burners to medium.
10. Place the turkey in a large foil drip pan and place the pan directly on the grill rack.
A two-prong corkscrew is the best choice to open a bottle of wine when you don't want to damage the cork. This can be especially important when you try to open an old bottle with a brittle cork. It offers the best protection against getting bits of cork into the drink as well. Instead of having a worm, (the squiggly thick wire you screw into the cork), it has two prongs. They slide down around the sides of the cork to remove it. A two-prong corkscrew is fairly easy to use.
Instructions
1. Take the foil or the plastic off the top of the wine bottle. Use your fingers, or a serrated knife, if need be, to cut it and remove it.
2. Wet a paper towel with tap water; wring it out. Wipe off the top of the cork and the mouth of the wine bottle to remove any dirt and debris, according to Hanes Wine Review.
3. Push the longer prong down between the cork and the wine bottle. Work it down slowly, and don't push it all the way in.
4. Bend the handle of the two-prong corkscrew over the top of the cork. Push the shorter prong into the opposite side. Gently work it down between the cork and the glass bottle.
5. Push the handle back and forth and push the prongs all the way into the bottle. The handle should touch the top of the cork. Grab the handle firmly and remove the cork by twisting it up and out of the wine bottle.
Tags: two-prong corkscrew, wine bottle, between cork, down between, down between cork, open bottle
Nut butters can comprise a large part of a diet, from sandwiches to dips for vegetables. Unnecessary ingredients can sneak into some nut butters, making them less healthy. Learn choose the healthiest nut butters without sacrificing taste.
Instructions
1. Understand that the healthiest nut butters can be found on the shelves of your local grocer. There is no need to travel to a specialty store in search of various nut butters. Peanut butter is the most common of nut butters in the U.S. Peanut butter is an excellent natural source of non-animal protein. However, peanut butter has the least amount of calcium when compared to other nut butters.
2. The most important part of choosing a nut butter is to realize that, no matter which nut you choose, organic butters are the best choice for a healthy diet. Organic nut butters are made from nuts or seeds that were grown without pesticides, growth hormones or genetically modified plants.
3. Decide which nut butter you would like to purchase. If you love the taste of almonds, then almond butter would be an excellent choice as it is high in calcium. Others enjoy the traditional taste of peanut butter. Peanut butter has the most protein of all nut butters. Out of all nut butters, the clear winner is soy butter. Soy butter is low in fat and high in protein and calcium. Soy butter is a tasty alternative for those with a peanut allergy. It is recommended that young children avoid peanut products until age three. Soy butter can be used for the whole family.
4. Once you have chosen a nut butter, read the list of ingredients carefully. Peanut butter should contain only peanuts. You will have to stir the peanut oil into the butter. Most no-stir varieties contain partially hydrogenated oils that have been proven to lead to heart disease. A no-stir butter without hydrongenated oils is a good second choice. There should be no added sugar in any nut butter you choose. Soy butter will have a few extra ingredients. The soybean does not contain enough oil to make a spread and extra soybean oil is not heart-healthy. Look for ingredients that list sunflower oil instead of any hydrogenated oils. Palm stearin is part of the palm fruit and will keep the contents from separating without adding any unhealthy elements.
5. Nut butters can be used several ways. Peanut butter is delicious in Thai cuisine and soy butter complements ginger salmon. With the knowledge that you have obtained a healthy spread, you can feel good using it anywhere.
Because of health problems caused by celiac disease and gluten intolerance, many people need to follow a strict gluten-free diet. Gluten is a substance found in wheat, barley, rye and some types of oats. Even a little gluten can cause problems for sensitive individuals, so consider hidden ingredients and cross-contamination. Numerous whole foods don't contain gluten, and despite wheat's historical place as a mainstay in Western diets, it is possible to avoid all products that contain the grain. And cravings and feelings of deprivation can be addressed by the ever-increasing number of gluten-free products available.
What to Eat
The following foods are all gluten free: plain meats, poultry, fish, rice, corn, tofu, potatoes, fruits and vegetables, beans, peas, lentils, eggs, nuts, quinoa, buckwheat, tapioca, amaranth, teff, chia, sunflower and pumpkin seeds, sprouts, chips, popcorn, rice cakes, wine, many dairy products and oats that are labeled gluten free.
When shopping it is very important to read labels. For example, corn tortillas, rice cereals and many other products on grocery shelves are theoretically free of glutens, but some brands add malt flavoring or monosodium glutamate (MSG), both of which will sidetrack a gluten-free diet.
Fortunately, many manufacturers now state on the labels of their foods whether the product contains gluten.
What to Avoid
Eliminate wheat and all wheat products. In addition, bread, pasta, crackers and other products that contain barley, rye, triticale (a hybrid of wheat and rye), spelt, farina, couscous, durum, bulgur, semolina and graham are off limits when it comes to a gluten-free diet.
Avoid processed foods with fillers, flavors, and preservatives that contain gluten. This can be difficult unless the label specifically mentions wheat or barley. Terms such as modified food starch may be either corn or wheat. Natural flavors, spices, carmellose sodium and other ingredients are suspect. Beware of grain vinegar, which may be stated on a label of pickles or mustard as simply vinegar. If it says "distilled vinegar," it is safe to use.
Eating Out
Unless a restaurant has a dedicated gluten-free menu, assume that foods share oil and utensils used in preparation. Most sauces, batters, seasonings and soups contain gluten. Call the restaurant ahead of time and explain the situation so that servers aren't caught unprepared. Search online for restaurants that serve gluten-free pizza and unseasoned french fries, for instance, and ask for salad with dressing on the side. Even some amusement parks offer gluten-free options. In theaters, schools and work cafeterias, however, packing your own snacks is the best way to avoid trouble. When visiting a friend's house or attending large family gatherings, it might be wise to bring a dish to share.
Specialty Items
Even regular supermarkets are stocking some packaged mixes and manufactured products for the increasing number of customers on a special diet. Cookies, crackers, cakes and even bread are no longer forbidden foods---although prices may be high and tastes vary, so don't fill your shopping cart the first time around. Whole Foods and other "health-minded" grocery stores, along with Internet outlets, offer the best selection.
Find Support
Support groups for people with celiac disease and gluten intolerance can be found in many communities or online. And families should support gluten-free members of their households for practical reasons as well as emotional ones. A toaster used for wheat bread cannot be used for gluten-free bread because contamination will occur. The inflammation and damage that gluten can cause is not worth being lazy or careless.
Finally, variety is the spice of life, so be adventurous and try new foods or old foods made new ways, such as pasta made from rice. With plenty of company and things to eat, being gluten-free doesn't need to be a difficult road to hoe.
Legend has it that an Englishman named Jimmy Curry traveled to Argentina in the mid-1800s for the purpose of importing meat to Great Britain. He was served a traditional Argentine barbecue and was inspired to create a spicy sauce to accompany the meat. The resulting sauce, "chimichurri," was named after him. Considered the national condiment of Argentina, chimichurri is also popular in other Latin American countries. Argentinians refer to it as "the sauce of life" because of its versatility.
Basic Recipe
The most basic green chimichurri sauce consists of chopped parsley, olive oil, white vinegar, garlic cloves and dried red pepper flakes. Variations include the substitution of red wine vinegar or lemon juice for the white vinegar. Ground cumin can be added or oregano, as well as some chopped onion and red bell pepper. Cilantro can also be used in addition to the parsley. Recipes for chimichurri rojo, or red, add paprika and cayenne for color and heat.
Meats
In Argentina, a country renowned for its barbecue, chimichurri is often used as a marinade as well as a sauce. Marinate skewers of beef tenderloin pieces or thin slices of flank steak in chimichurri sauce for a flavorful barbecue. Chicken can also be treated with the sauce before grilling. Or use chimichurri as a dipping sauce for chorizo. Add some mint to the parsley in the chimichurri for a delicious accompaniment for lamb. You can also use chimichurri as a topping for sirloin steak, filet mignon or pork chops.
Fish and Seafood
Marinate fish fillets or a whole fish in chimichurri saucebefore grilling. You can substitute lemon juice for the vinegar in the basic recipe; cilantro would also be a good addition for fish. Chimichurri also works well as a sauce over baked fatty fish such as salmon. Add basil leaves to the parsley and cilantro for a tasty marinade for skewered shrimp.
Condiment
The company Badia, which markets a bottled chimichurri sauce, includes a recipe on its website that uses chimichurri as a dressing for a hearty salad. Pound a beef tenderloin fillet very thin and sear it in a hot pan. Saute mushrooms and julienne a carrot, red bell pepper and jicama. Chop some watercress and combine all of the vegetables. Place the fillet on a plate and top it with the vegetables and chimichurri sauce. Or use chimichurri instead of a vinaigrette for bean salad. A light coating of chimichurri brings out the flavor of roasted vegetables, such as potatoes and asparagus. Brush some chimichurri on crusty bread slices and grill them. Dip empanadas into the sauce or use it to top fried eggs.
Tags: chimichurri sauce, beef tenderloin, before grilling, bell pepper, chimichurri sauce
Barley is more than a soup thickener. With 9g per cooked cup, it's one of the most fiber-rich foods you could eat. It's also as versatile as rice. Getting into the habit of substituting barley for other grains in dishes is a good idea. Even if you get your barley in a sealed bag rather than bulk, be sure to rinse it well several times before cooking.
Instructions
1. Note the difference between hulled and pearl barley. "Hulled" refers to removal of the hull layer only, leaving many nutrients intact. The pearl variety is the most common and quicker to cook, but you don't get the same quality of nutrition.
2. Eat barley flakes for breakfast in place of oatmeal. With twice as much fiber, you'll start your day with twice as much energy. Add dried fruit, nuts and maple syrup for a treat, or just butter and a little salt if you prefer a simple meal.
3. Thicken soups and stews with barley. Try it in lentil soup with some carrots, garlic and cumin for a Middle Eastern flavor. Carrots, celery, potatoes, onion and beef with barley make a hearty stew in winter.
4. Add barley to salads. Because of its firm, chewy texture, it goes well with dressings and crunchy vegetables. Bell peppers, carrots, celery and barley in a garlic vinaigrette dressing make an interesting, high-fiber salad at potlucks.
5. Use barley in side dishes instead of rice for an extra fiber boost. In an onion and mushroom pilaf, you'll find the barley absorbs the mild mushroom flavor for a tasty side dish.
6. Make your main dishes with barley so it absorbs the flavors of the meat and sauce. Bake fish and chicken with vegetables, canned or fresh tomatoes, precooked barley and spices. Use it in casseroles with beans, chopped vegetables and sharp cheeses.
7. Boost your fiber intake as a vegetarian by eating vegetables stuffed with a barley mix. Bell peppers, zucchini, tomatoes and squash all go well with it. Add some sauteed onions, celery and tomato paste with paprika for a savory filling.
Tags: with barley, barley absorbs, Bell peppers, twice much, well with, with some
The Earth's atmosphere consists of five layers in order from closest to the surface to furthest away: troposphere, stratosphere, mesosphere, thermosphere and exosphere. The average temperature varies from layer to layer and also within each layer. Several reasons exist for the variance of temperature within layers and from layer to layer.
Altitude
Altitude, or the distance from the layer of the atmosphere to the earth's surface, impacts temperature. The layer nearest to the earth's surface, the troposphere, is warmer than the next layer, the stratosphere, in overall temperature. The troposphere's warmth is not uniform; within the troposphere there are temperature changes due to altitude. The average temperature on the earth's surface at the bottom of the troposphere is 62 degrees Fahrenheit while the average temperature at the top of the layer, which ranges from four miles at the poles to 12 miles at the equator, is minus 60 degrees Fahrenheit. The top of the troposphere marks the location where altitude no longer causes the temperature to drop.
Ozone
The next layer of the atmosphere above the troposphere, the stratosphere, begins with temperatures of minus 60 degrees Fahrenheit. Unlike the troposphere, the temperature does not decrease with altitude, but increases. This increase results from the effects of the ozone and the heat it produces. The stratosphere continues to heat up until the temperature reaches 5 degrees Fahrenheit at the top of the layer, or 31 miles above the earth's surface. This makes the stratosphere warmer overall than the next layer above it, the mesosphere.
Solar Radiation
The mesosphere, which covers the distance from 31 miles to 56 miles above the surface, is the coldest layer. Above the mesosphere, in the thermosphere, the temperature rises due to solar radiation from ultraviolet and X-ray radiation from the sun. The thermosphere extends up to 375 miles and represents the upper atmosphere. Beyond it is the exosphere and outer space. This combination of radiation from the sun sends temperatures up to 3,600 degrees Fahrenheit near the top of the stratosphere. The air remains very thin, but the molecules become very hot.
Earth's Heat
Other than the extreme temperatures at the high levels of the thermosphere, the warmest part of the atmosphere is the air in the troposphere at sea level, particularly in the tropics surrounding the equator. This temperature is due to the earth retaining the heat from the sun; it explains why it is warmer during the day than at night. The air at sea level contains more oxygen and is thicker than anywhere else and retains heat.
Tags: degrees Fahrenheit, earth surface, average temperature, from layer, next layer, radiation from, distance from
Salted almonds are a healthy treat that's easy to make.
Salted almonds are a healthy and tasty snack that's easy to make at home. The most preferable method is to blanch the almonds first, but plain, unblanched almonds can be used as well. When salting almonds, use only raw unflavored almonds. Buying preshelled almonds will save time. Feel free to play around with this recipe by using different salts such as sea salt or coarse salt. For an exotic taste, try adding flavorful spices such as cinnamon.
Instructions
Blanching the Almonds
1. Heat a pot of water to boiling. Place the almonds in a bowl and pour the boiling water over them. Let the almonds sit for one minute.
2. Drain the water from the almonds and run them under cold tap water to cool. Dry the almonds by laying them on a dry paper towel or cloth.
3. Peel the almonds by holding them between your index finger and thumb and rubbing gently until the skin peels away. Discard the almond skin.
Salting the Almonds
4. Preheat the oven to 350 degrees Fahrenheit. Toss the almonds with a pat of melted butter or a tablespoon of oil, and then spread the almonds on a pie plate or cookie sheet.
5. Bake the almonds in the oven until they are golden brown, approximately 13 minutes. Remove the almonds from the oven.
6. Stir the almonds to cover with any remaining oil or butter and sprinkle with salt. Leave the almonds to cool. Store in an airtight container.
Tags: almonds healthy, easy make, Salted almonds, Salted almonds healthy, that easy, that easy make
The sweet and sour tang of mustard sauce enhances the flavor of everything from smoked fish to grilled sandwiches. Here are a few tasty mustard sauce recipe with a variety of ingredients.
Traditional Mustard Sauce
Here's a perfect sauce if you're serving cold salmon: ¼ cup Dijon mustard, 1 tsp. ground dry mustard, 3 tbsp. sugar, 2 tbsp. white wine vinegar, 1/3 cup olive oil and 3 tbsp. chopped fresh dill.
Sweet Mustard Sauce
For fried chicken try a sweet sauce of ½ cup Dijon mustard, ½ cup honey, 2 tbsp. mayonnaise, 1 tbsp. lemon juice, and salt and pepper to taste.
Creamy Mustard Sauce
To dress up a burger, this recipe is quick and easy: ½ cup spicy brown mustard, ¼ to 1/3 cup of sour cream and 2 to 3 tbsp. of chopped fresh dill.
Creole Mustard Sauce
With fried vegetables serve this Southern favorite: ¼ tsp. each of Creole seasoning, garlic powder and onion powder; 3 tbsp. Creole mustard, 2 tsp. dry ranch dressing mix, 1 tsp. lemon juice, 3 tsp. hot sauce, 2/3 cup sour cream and salt to taste.
Fun Fact
With approximately 240,000 hectares under cultivation, Canada is the world's largest producer of mustard seeds.
Glazes are a wonderful tool. They will convert your homemade baked goods into something elegant that looks as if you brought it home from the store. And they are also very easy to make. Most glazes are as simple as mixing a few ingredients and pouring them over the baked good. There are also cooked glazes that you brush on before you put your bread, cake or pie into the oven. They are just as easy. A few simple ingredients and a little bit of time will make you look like an expert. And, really, you will be---because one of the differences between an amateur and an expert is knowing make something look finished and beautiful.
Instructions
Glazes for Baked Goods
1. Glaze a cake or a donut instead of frosting it. Just combine powdered sugar with a small quantity of water, milk or juice to make a pourable or spreadable glaze. Pour and spread while the cake is still warm. The warmth helps the glaze spread easily, ensuring an even coat and a pretty finish. A lemon glaze makes the flavor of a lemon cake pop.
2. Make a rich chocolate glaze. Combine 3/4 cup semisweet chocolate chips, 3 tbsp. butter and 1 tbsp. light corn syrup in the top of a double boiler. Heat over simmering water. Stir until glaze is smooth, then add 1/4 tsp. vanilla extract. Spread this glaze over the top of your cake while it is still warm. Let some drip down the side as an accent.
3. Brush a simple glaze on a pie crust before you bake it to add color and shine. The simplest is just cream or milk. Almost as easy is a combination of an egg yolk and a bit of milk, with or without a sprinkle of sugar. That same glaze, without the sugar, works well for refrigerator biscuits or crescent rolls. It works on brown and serve rolls, too.
Spanish cider is produced mainly in the Basque and Asturias region of the country. This drink is known for its complex flavors, which include honey, plum, green apple and vanilla. Traditionally, last mouthful of the drink is not consumed but is discarded into a bucket or trough. There are different ways to buy this adult beverage.
Instructions
1. Visit websites where people review ciders and review ratings which include categories such as aroma, flavor, appearance, flavor, palate and then an overall score. Bevmo.com is a great start.
2. Stop by your local liquor stores. Some take special orders when possible.
3. Note the names of the local distributors on the back of any imported beverage. Call them and ask questions about where you can buy your favorite Spanish cider.
4. Look online. Specialty stores that focus on imported goods, including food and drink, should carry different types of cider.
5. Check out websites that offer Spanish products, food and drinks. Some of them may only sell cider without alcohol.
6. Inquire at local restaurants that specialize in Spanish cuisine or local pubs that serve it. They can get you in touch with their distributors.
Cultured butter is butter made from fermentation in cream, caused by bacteria creating lactic acid from the sugars in milk. Cultured butter is differentiated from non-cultured butter by the presence of bacteria during production. Non-cultured butter is made from fresh, sweet cream with no added bacteria or fermentation.
Qualities
Cultured butter has a higher fat content than most butters commercially available in the
U.S. It is shinier than whey or sweet cream butter. It is not intensely yellow, and has a
more grassy and/or acidic taste than other kinds of butter. It is also softer, and easier to
spread.
Process
The key step in making cultured butter is adding one or a mix of the bacterial cultures Streptococcus diacetilactis or Streptococcus lactis to ferment the sugars in milk
into lactic acid, according to the University of Georgia's food microbiology program. Lactic acid helps collect fat globules during churning, which means the butter is created much quicker in the churning process compared to other butters.
Lactic Acid
The lactic acid produced in cultured butter is directly related to the fermentation process. It adds the distinctive flavor to cultured butter and, by influencing the density of the butter's fat globules, makes the butter particularly spreadable.
Availability
Cultured butter is more widely consumed in Europe than in the United States. For that reason, it is more available commercially in Europe than in the U.S., although there are a small number of brands that consistently release cultured butter, homemade cultured butter is rare in the United States.
Tags: Cultured butter, lactic acid, butter made, butter made from, consumed Europe
Try scalloped potatoes for something a little bit fancy.
Tired of mashed potatoes for your side dish? Try scalloped potatoes and get raves, even from your children. They're more complex to prepare than mashed potatoes, but are well worth the extra effort.
Instructions
1. Peel potatoes and let sit in cold water as you make your other preparations.
2. Brown onions over low heat. When onions are soft and glossy looking, add garlic and continue to heat until the garlic is just beginning to brown. Set the onion and garlic aside.
3. Melt butter or margarine in a saucepan over very low heat. You don't want to burn it, just melt it. When the butter is all melted, slowly add 1/4 cup flour, stirring to remove all the lumps.
4. Add milk to the mixture to create a thick sauce. It should flow without being too liquid.
5. Add table salt to taste, black pepper, a pinch of parsley flakes and a pinch of oregano flakes. Stir well. Add the onion and garlic mixture until fully combined.
6. Spray baking pan with nonstick coating product.
7. Slice all potatoes into 1/8-inch slices. Spread in the baking dish. Spoon the white sauce mixture over the potatoes. Grate cheddar cheese over the potatoes and white sauce.
8. Cover the pan with aluminum foil so the top does not touch the cheese on top. Bake in 350-degree oven for one hour and check doneness with a fork. When the fork goes in easily, your scalloped potatoes are ready to serve to family and guests. This recipe serves 6 easily.
Tags: mashed potatoes, onion garlic, over potatoes, scalloped potatoes, white sauce
Ramen noodles might be best known in the U.S. as a cheap staple for college students, but the history of the noodles-and-broth dish pre-dates the instant grocery store version. Countless variations of ramen noodles exist in Japan--many served in restaurants, where the wheat-flour noodles are made fresh and served with a variety of broths and toppings. The inexpensive meal in a bowl is the national dish of Japan.
What is Ramen?
Each bowl of ramen---essentially a large, deep bowl of noodle soup---includes a hefty portion of chewy noodles, broth made usually from soy sauce but sometimes with miso or pork stock, and toppings such as egg, fish cake, mushrooms, scallion, ginger, pork, sprouts or other meat or vegetables.
Ramen is eaten noodles first (slurping is polite in Japan; biting a noodle is unlucky). Then people eat the broth with a large, flat-bottomed spoon. Some people add pepper flakes or hot sauce to the bowl while eating.
The Chinese Origins of Ramen
Most histories trace the origins of ramen noodles to China. The Japanese adopted the dish in the 19th century and started calling it "ramen," a version of the Chinese word for the noodles. Ramen noodles were time-consuming to make, expensive and something of a delicacy until the mid-20th century.
The Rise of Ramen
Because of its relatively cheap ingredients, ramen became a popular staple in post-WWII Japan. Eventually, it was voted the country's national dish. Ramenyas, or noodles houses, sprouted throughout Japanese cities, and the style of broth or type of toppings varied among region. Ramen is also sold from street carts, in chain restaurants and even vending machines.
Instant Ramen Noodles
In 1958, the owner of Japanese company Nissin Foods, Momofuku Ando, decided to produce instant noodles made by deep-frying ramen noodles. With the distinctive block of curly noodles and a flavor packet (shrimp, chicken, beef, etc.), instant ramen makes a salty but filling meal or snack. Noodles and a flavor packet are sold in cups or bowls, and are inexpensive when bought on sale or by the case. Nissin's Top Ramen often costs less than 20 cents a packet. Add boiling water to the noodles to soften them, stir in the flavor packet, let the whole thing sit for a minute or two, then eat.
Instant ramen's popularity has grown beyond Japan and the U.S.; in southeast Asia and the Middle East, ramen comes in flavors like marsala, curry, cheese and tom yam.
Ramen--Trendy in the 2000s
In the early 2000s, ramenyas, or traditional Japanese ramen restaurants, became popular in New York, Los Angeles, and European cities.
Numerous websites and fan groups are dedicated to ramen noodles; in Japan, you can buy guidebooks to thousands of ramen restaurants. Yokohama, Japan, has a ramen museum, and Ikeda City is home to Momofuku Ando Instant Ramen Museum. A restaurant in Tokyo serves ramen made by a robot.
In New York, the popular East Village restaurant Momofuku began as a noodle shop, and won much praise and large crowds, inspiring other restaurants to open in the neighborhood.
Tags: flavor packet, became popular, Instant Ramen, Momofuku Ando, national dish, noodles made
Quiche Lorraine, named after the Lorraine region of France from which it originates, is basically an open egg pie that is baked with cheese and bacon. There are many variations on quiche Lorraine and many ways of preparing this dish. For an easy quiche Lorraine, turn to your blender to do the hard work of combining the ingredients until they are silky smooth and ready to incorporate. Purchase a precooked pie crust or pastry shell to make this recipe even easier.
Instructions
1. Preheat oven to 350 degrees Fahrenheit. Prepare a prebaked pie crust or roll refrigerated pie dough into three 1/4-inch circles and line two 1/2-inch-high tart pans.
2. Combine the bacon slices, Swiss cheese, eggs, chives, whole milk, salt and pepper in a blender. Blend until ingredients are well mixed. Fill the pie crust or tart pans 3/4 full.
3. Bake in the preheated oven 20 to 25 minutes, until the quiche is lightly browned and firm. Remove from the oven, cool, slice and serve.