Venison is high in protein and iron and low in fat.
Microwaving meat may be a time saver, but it can be tricky. Browning, a traditional helper in thoroughly cooking meat, doesn't typically occur in the microwave, so it is important to use other methods to make sure that your meat is done. The length of time your venison requires depends on its cut.
Venison Steaks
A venison steak needs 15 minutes for each 1/2 inch of thickness. You should microwave steaks on 70 percent power.
Cubed Venison
Cubed venison needs 5 minutes at 70 percent power for each 1/2 inch of thickness. You can microwave up to 2 pounds at once.
Ground Venison and Venison Sausage
Cook ground venison and venison sausage in a covered microwave-safe dish. Microwave your meat on 80 percent power for 8 to 10 minutes per pound.
Important Considerations
When preparing your venison in the microwave, use a food thermometer to make sure that the internal temperature is at least 160 degrees Fahrenheit. To make sure that the meat cooks evenly, arrange it in a uniform layer in the cooking dish. Also, adding liquid to the meat, like Worcestershire sauce, vinegar or water can improve the quality of the dish.
Tags: make sure, make sure that, percent power, sure that, each inch
In today’s world market, fresh fish is available in almost any city, town or village. Modern handling and storage techniques have made it possible to pack and transport fish over extremely long distances. This enables people living in land-locked areas to enjoy fresh fish with nearly the same regularity as people who live close to the ocean or other bodies of water. Unfortunately, people who are new to purchasing fresh fish may lack the knowledge necessary to identify good seafood. Here are some simple steps to help anyone make a good seafood purchase.
Instructions
1. Check the fish for a fresh smell. Smell is the first indication of freshness that you will encounter while shopping. Fresh seafood should have a clean, fresh aroma. A slight "fishy" smell is appropriate, but it shouldn't be overwhelming. Saltwater fish such as tuna, grouper or swordfish should have an aroma that reminds you of the beach, while freshwater fish such as trout or bass can often smell like muddy water.
2. Touch the fish. Fish will feel slightly slick, but shouldn't be overly slippery. If you experience a slimy feel, don't buy it. The skin should be firm and should spring back when pressed slightly. If your test leaves an indention in the flesh, or there are existing signs of handling, this is a good sign of aging fish. The skin and scales should have a bright, even color and should not show signs of wear or over-handling.
3. Examine the eyes. The eyes should be full and clear, as if it were still alive. They should not protrude from or sink into the eye socket. If the eyes have settled deep into the eye socket, this is a sure sign of moisture loss, possibly due to age or improper refrigeration. This is the most common test used to quickly determine the freshness of a fish.
4. Check the body. The body of the fish should have a bright coloration, with a reddish coloration on the underside of the gills. When you pull the gills back, they should appear slightly moist and completely intact. There should be no gray or brown areas, or torn sections. The belly of the fish should present a clean cut, indicating the removal of the guts. Inside the cut area should appear moist and colorful. If removed improperly, the stomach acid will come into contact with the flesh and begin to eat it away from the bones. Although this is not a sign of aging, it does indicate improper handling, which might lead to other issues.
5. Check live shellfish. Shellfish, in contrast to other fish, is typically still alive when purchased. Items such as lobsters, crabs or even live shrimp should appear active and healthy. Lack of movement or response to your touch is a sure sign of illness or improper handling. Clams, oysters or mussels should be closed tightly. If you open them, they should snap closed when released. Open shells are a sign of dead or dying shellfish, and should not be purchased. Smell and shell appearance are also good freshness indicators. If the shellfish looks like it's been tossed around and broken up, move on to something else.
Tags: should have, fresh fish, should appear, fish should, fish such, good seafood, have bright
If you are decorating a cake for a special occasion or event, use fondant. Fondant is smooth and will make your cake look like it came straight from a professional cake decorator. Fondant is easy to apply and can be used as decoration in many different ways. Learn easily decorate a cake using fondant with the following steps.
Instructions
1. Trim and level your cake before applying fondant. The cake should be completely flat. You can use a knife to trim the cake and round the edges. If there are sharp edges, the fondant may crack when it dries.
2. Secure your cake to a cake board or plate with a big spoonful of frosting. This will keep the cake from moving or sliding.
3. Spread buttercream icing over the entire cake. This hides imperfections like crumbs or low spots and will act as a sealant. The fondant will stick to the icing.
4. Move the cake to the refrigerator to harden the surface slightly. The fondant will be less likely to sag if applied to a cool, firm surface.
5. Knead the fondant with your hands until is is like clay. Roll the fondant with a rolling pin directly on a countertop. If the fondant is sticky, sprinkle it lightly with cornstarch. Roll the fondant until it about 1/4-inch thick and slightly larger than the size of your cake. When applied the fondant should cover the top and sides of the cake and touch the cake board or plate.
6. Flip the fondant over and apply to the cake. The side that is against the countertop when rolled will be shiny. That should be face-up when applied to the cake.
7. Smooth the fondant with your hands, starting in the center of the cake working towards the edges and then down the sides. This will remove air bubbles from under the fondant. Be careful not to stretch the fondant.
8. Cut any excess fondant from the bottom of the cake. You should have fondant hanging past the bottom edge of the cake. Trim it just to the bottom of the cake.
9. Decorate the fondant with paint, stencils, bows, flowers or ribbons. Be creative.
Hydrangeas are fun to recreate in edible frosting for cake decorations.
Hydrangeas are a simple flower to create using gum paste. Unlike roses, they do not have layer upon layer of petals to perfect. Each mini-hydrangea flower is created and then bunched into a cluster to imitate a live hydrangea. Start with ready-made gum paste to take the guesswork out of your project, and use a hydrangea cutter, available at any craft or cake decorating store, to pattern your delightful delectables flawlessly.
Instructions
1. Remove the gum paste from its packaging and knead with yourfingers until it is the workable consistency of modeling clay.
2. Sprinkle your working surface with a small amount of cornstarch and roll your gum paste out with a rolling pin to about 2 millimeters thick.
3. Cut out your flowers with a hydrangea cutter. If you don't have a cutter and are artistically inclined, look at a picture of a hydrangea and use a pencil or toothpick to lightly draw the flower shape on the gum paste. Use the tip of a sharp knife to cut out your drawn shape.
4. Place each cut flower on the tip of a length of florist wire so that the wire acts as a stem. You may use as long or short a piece as you like. Shape the flower with your fingers until you are satisfied that it is lifelike, using your photo or live flower reference.
5. Paint each flower with your desired color or dust with decorative dust. Real hydrangeas can be white, pink, lavender or varying shades of blue.
6. Bunch the finished flowers into a lifelike hydrangea cluster and secure the wires with an additional bit of wire. The flowers should be close together while maintaining their individual integrity and form a ball.
7. Place the flowers on a piece of wax paper in a cool dry place and allow to dry. Thin gum paste dries quickly, and it is hard and brittle when ready.
Tags: with your, each flower, fingers until, flower with, flower with your, hydrangea cutter
Side-swept bangs are flattering on all face shapes.
Bangs can make your everyday hairstyle look completely different. For a quick update, have full bangs cut into the hair. Full bangs are thick and generally hang straight down. If you are tired of wearing them in that one way, learn put full bangs to the side as a way to change up your everyday style. Doing so just means implementing some new styling techniques and strategies.
Instructions
1. Apply a straightening balm to damp bangs. Run it through the bangs using your fingers. Avoid getting too much on the roots, as it will make them look greasy.
2. Put your bangs to the side that is opposite of how you want them to lay. Run a round brush through the bangs and hold it at the ends with a bit of tension. Turn a hairdryer on low heat and dry the bangs, while holding them with the brush. Do so until the bangs are dry.
3. Sweep the bangs over to the other side. Just use your fingers to put them in place. Mist lightly with hairspray.
Pineapple juice is used as a base for marinating chicken in many recipes. Like many citrus fruits, pineapple juice has a high acid content that penetrates meats and helps make them tender. The other ingredients added to the marinade are what determine the final flavor and style of the dish. For most marinade recipes that call for pineapple juice, you can either use fresh or canned juice.
Instructions
Simple Sweet Pineapple Chicken
1. Combine 1 cup each of pineapple and orange juice in a medium saucepan. Stir in 1 tablespoon ground cinnamon. Bring the mixture to a boil and let simmer for five minutes. Remove the pan from the heat and allow the mixture to cool.
2. Pour the cooled juice mixture into a shallow pan or large freezer bag. Add the cinnamon sticks and cloves, if desired. Seal the bag or cover the pan with plastic wrap and refrigerate until chilled.
3. Lay the boneless chicken breasts in the pan or place them in the bag. Re-cover the pan or seal the bag. Refrigerate for two hours, turning the breasts in the juice mixture every 30 minutes.
4. Remove the chicken breasts from the marinade and sauté in 3 to 4 tablespoons of cooking oil over medium heat in a heavy skillet. Cook the chicken for five minutes on the first side, and then turn and cook for an additional five to seven minutes on the second side. The chicken is done when the flesh is white throughout, and the juices run clear.
Simple Teriyaki Chicken
5. Mix together 6 ounces of pineapple juice, 1/4 cup cooking oil, 3 tablespoons of dark brown sugar, 1/4 cup soy sauce, 1 teaspoon of minced garlic and 1 teaspoon of black pepper in a shallow baking pan or in a large freezer bag.
6. Place the chicken breasts into the mixture. Cover the pan or seal the zipper bag.
7. Place the chicken in the refrigerator and marinate for at least two hours, turning the meat every 30 minutes.
8. Preheat the broiler of your oven. Place the chicken breast on the broiler pan and cook the chicken for five minutes on each side, or until the chicken is cooked through and the juices run clear. You can also use a meat thermometer to check for doneness; when the thickest portion of the chicken meat registers at 165 degrees F, the chicken is done.
Tags: chicken breasts, five minutes, Place chicken, chicken done, chicken five
Mexican food is one of the world's most popular cuisines. The vast expanse of different yet flavorful food is one reason. Selections range from the bold taste of red chili sauce on a cheese enchilada to the light and citrusy ceviche. Mexican-style cooking can be complicated, but there are easy ways to duplicate authentic Mexican food with the right utensils and ingredients.
Instructions
1. Purchase common Mexican food staples to add authenticity to your dish. The two most common foods are beans and rice. Make a good start to Spanish rice by sauteeing long-grain white rice in vegetable oil for several minutes before cooked it. Refried beans or black beans can be heated over a stove and served directly onto a place. Another food staple is the tortilla. These can be heated up in a microwave, oven, or stove top and served with nearly every Mexican dish you make.
2. Add spiciness to your dishes by adding chopped jalapeno pepper or a pinch of cayenne pepper to your sauces. If you're concerned about making your meal too hot, consider adding a spicy side dish that compliments the meal. A jar of hot salsa from the market or a batch of your own can be placed on the dinner table and used as needed. Jalepeno peppers can also be baked or sauteed in oil and served independently.
3. Utilize your spice rack. Again, many Mexican dishes have bold flavors that require the use of multiple spices. Onion powder, garlic salt, cayenne pepper, black pepper and cinnamon are common ingredients in Mexican cuisine.
4. Store fresh produce in your refrigerator, especially tomatoes, onions and limes. Tomatoes and onions are used in ceviche (fish cooked in citrus juice) as well as a garnish for heavier dishes. Additionally, a simple salsa, called pico de gallo, can be made by chopping a small amount of onion, tomato and cilantro together (add jalepeno for heat). Lime is also important since a lime wedge can be used on nearly every Mexican dish. In regards to fresh herbs, cilantro is another necessary ingredient.
5. Use a granite mortar pestle for grinding and crushing. This tool looks like a small granite bowl. A granite stick is used to either mix or crush ingredients against the sides of the bowl. This tool is important for a couple reasons. First, the pestle can help you duplicate textures that are important in Mexican dishes such as guacamole). Second, the pestle imparts a slight flavor to the ingredients you're crushing.
6. Saute meats and vegetables on a cast iron skillet. The cast iron, like the pestle, helps impart flavors to the meat and vegetables that will help improve the authenticity of your cooking. A cast iron skillet is especially helpful if you cook fajitas and other meat-heavy dishes.
Coney Island-style hot dogs are steamed hot dogs with a rich, bean-less beef chili sauce topping. Chili dogs are a staple in the comfort food category, and can be a versatile base for many additional toppings including sauerkraut or chopped onions. Create a homemade hot dog chili for a fresh flavor without added salt and preservatives.
Instructions
1. Heat 2 tablespoons of olive oil in a large saucepan until it is thin in consistency, indicating it is hot. Add 1 small onion, chopped fine. Cook the onion until it starts to turn translucent, then add 1 diced garlic clove. Cook the garlic for one to two minutes.
2. Add 1 pound of ground beef and cook it until it is fully browned. Drain any grease from the pan after the beef is browned. Mix in 1 tablespoon chili powder and 2 teaspoons of ground cumin. Blend 1 tablespoon of classic yellow mustard, a 6 ounce can of tomato paste and 1 cup of beef broth with the meat.
3. Bring the mixture to a slight boil over medium-high heat. Lower the temperature to medium-low and simmer for 20 minutes. Stir the chili periodically and turn the heat off when it starts to thicken.
A tangelo is half mandarin orange, and half grapefruit.
A honeybell is a type of tangelo, technically a Minneola tangelo, but is often referred to by commercial growers as a honeybell because of its shape and sweet taste.
Tangelos
A tangelo is a hybrid of any kind of mandarin orange with a grapefruit or a pummelo. The first know cross of these fruits was made in 1897 in Florida, according to the Fruit and Veggie Guru website.
Minneola Tangelo
The Minneola tangelo is a specific type of tangelo, a hybrid created by crossing the sweet Duncan grapefruit with the Dancy tangerine. It was released in 1931 by the U.S. Department of Agriculture, according to the University of Florida Extension.
Where Grown
Tangelos are commonly grown in Florida, where they are produced in home gardens as well as commercially. They are available from November to February.
Tangelo Characteristics
The pulp of a tangelo is colorful, flavorful and juicy, and the peel is loose and easily removed.
Minneola Tangelo Characteristics
The Minneola tangelo matures late in the season, peaking in January. The peel is a deep red-orange in color and has a stem-end neck giving it a pear or bell shape. It has few, if any, seeds.
Appetizers are small portions or bite-sized delicacies that are served before a meal. Appetizers can be eaten during cocktail hour or can serve as the only meal at a casual party or small gathering. There are a variety of types of appetizers that make for a delicious and filling treat.
Dips
Dips as an appetizer are served with chips, pieces of bread, or vegetables. Dips can be served hot or cold. Different types of dressings, cheeses, meats, chicken, or vegetables can be featured within or served next to the dip. Dips commonly used as appetizers at parties include spinach and artichoke dip, taco dip, pizza dip, buffalo chicken dip, bean dip, and salsa.
Vegetable and Fruit Trays
Vegetable and fruit tray appetizers are often featured at parties and group gatherings. These trays feature a variety of vegetables and fruits arranged in an eye-pleasing fashion and are often accompanied by a dip or spread. Vegetable trays often include carrots, celery, cucumbers, peppers, radishes, tomatoes, and a host of other vegetables along with a ranch dressing or vegetable dip. Fruit trays offer strawberries, grapes, cantaloupe, honey dew, watermelon, pineapple, and other fruits paired with a sweet or yogurt based dip. Vegetable and fruit trays can allow guests to enjoy fresh and healthy appetizers.
Meal and Cheese Trays
Meat or cheese trays are another appetizer option and feature a variety of meats and cheeses for guests to choose from. Meat trays offer cold cuts ranging from salami, pepperoni, ham, roast beef, and turkey. Cheese trays frequently include American, Swiss, cheddar, hot pepper, and sometimes exotic cheeses such as brie. Sandwich rolls are often included on meat and cheese trays so guests can make sandwiches, but the meats and cheeses can also be served alone as finger foods.
Hot Appetizers
Hot appetizers are served warm and are often bite-sized. These appetizers can be either finger foods and snack type foods or small portions of main course dishes, such as miniature sandwiches. Popular hot appetizers include chicken wings, mini quiches, mini tacos, meatballs, nachos, onion rings, and potato skins. Hot appetizers can also include some dips and even gourmet offerings, such as cheese fondue.
Here is a way to make tasty homemade chicken salad with fresh chicken. You can make a healthy and nutritious sandwich to enjoy. Then put the rest in small bowls for later. You can try other ingredients as well, such as seasonal fruits and even cheese, but try this for a basic chicken salad recipe.
Instructions
1. Wash your chicken pieces and put them in a large pot of boiling water. Add salt if desired.
2. Boil until the chicken is fully cooked. This will take about an hour.
3. After the chicken is fully cooked, remove with tongs.
4. Using the one fork to hold the chicken piece, take the other fork and use it to shred the chicken pieces for your homemade chicken salad.
5. Put the shredded chicken in a medium bowl.
6. Add a couple heaping tablespoons of dill cubes. For fewer calories and sugar, use the no-sugar-added relish available at a grocery store.
7. Add a few tablespoons of Miracle Whip brand dressing or mayonnaise, stirring until the chicken salad is moistened.
8. Stir until all of the ingredients are mixed well in your homemade chicken salad.
9. Now you are ready to make a delicious sandwich with your homemade chicken salad from fresh chicken. Add cheese if desired.
10. Put the remainder of the homemade chicken salad in small bowls for later. Store in the refrigerator.
Tags: chicken salad, homemade chicken, homemade chicken salad, your homemade chicken, your homemade, bowls later
Anyone who has been down the condiment aisle at their local grocery store can attest to the dozens of different varieties of BBQ sauce on offer. Each has a unique flavor and style, and it can be tempting to purchase multiple bottles in the search for the perfect taste. However, there's no need to spend lots of money on this versatile sauce! A single bottle of generic BBQ sauce can be doctored up at home and made to suit a variety of tastes and uses. Here's how.
Instructions
Sweet
1. Measure one cup of tomato based BBQ sauce into a small saucepan and place on low heat.
2. Mix together one teaspoon each of white and brown sugar. Add to the BBQ sauce, whisking to incorporate. Alternatives to sugar include honey, cocoa powder, molasses, or a small amount of cola. Fruit syrups and jams are also excellent sweeteners; a spoonful of raspberry or cherry jam will add a pleasing taste to the sauce.
3. Bring sauce to a simmer and allow sugar to dissolve (or if using alternatives to sugar, to allow ingredients to come together). Simmer longer for a thicker sauce or add a small amount of water if a thinner sauce is desired.
Sour
4. Measure one cup of tomato based BBQ sauce into a small saucepan and place on low heat.
5. Add a souring ingredient. The most commonly used souring agent for BBQ sauce is vinegar. White vinegar is perfectly acceptable but more flavorful varieties, such as sherry, red wine, or apple cider vinegar will add a more robust flavor to the sauce. Tamarind paste makes a good substitute for vinegar and will create a thicker sauce, which is perfect for basting.
6. Simmer the sauce for a few minutes to allow the flavors to blend together. If a taste test indicates the sauce has become too sour, gradually add brown sugar until the taste is improved.
Spicy
7. Determine the desired heat level for the sauce and select ingredients accordingly. A mild, mellow sauce requires onions, garlic, and crushed red chili flakes. A hot sauce requires a sliced jalapeno pepper or other chilies (seeded for medium heat, seeds left in for a scorcher).
8. For a mild sauce, saute finely chopped onions and garlic in a bit of oil. Add a small handful of crushed red chili flakes and a spoonful of water. As soon as the water boils, add a cup of tomato based BBQ sauce.Allow ingredients to simmer for roughly ten minutes to develop the heat.
9. For the hot varieties, slice peppers and simmer in a few spoonfuls of water until the spice can be smelled in the air (approximately two minutes). Add BBQ sauce and continue to simmer until heated through.For a less hot iteration cut small slices in the sides of the chilies, rather than cutting through them completely.This will prevent the seeds from spreading through the sauce and make it less spicy.
10. A 30-second spicy BBQ sauce recipe is as simple as adding bottled hot sauce to your preferred BBQ sauce brand. Mix well and serve as a dipping sauce for wings or fries.
Tags: based sauce, tomato based, tomato based sauce, based sauce into, brown sugar, chili flakes, commonly used
To make homemade yogurt with stevia, all you need is fresh milk, a starter culture and some simple kitchen utensils. You can use goat's milk, or whole, 2 percent or skim cow's milk. Yogurt with active bacteria from the grocery store will work as a starter culture. Mason jars make perfect containers and stevia, a natural sweetener, will improve the yogurt's taste without adding sugar. You can add fruits and flavorings to make your yogurt your own.
Preparing the Jars
To prepare containers for the yogurt, place four quart-size mason jars and matching lids in a large pot of water and boil them for 15 minutes. After that time, turn the heat off and leave the jars and lids in the water until you are ready to use them.
Preparing the Milk
It's important to heat the milk first to kill any bad bacteria that might ruin the yogurt. Heat one gallon of milk to between 185 and 195 degrees. You don't need to bring the milk to a boil. Cool the milk in the refrigerator to between 122 and 130 degrees in preparation for inoculation with the starter.
Preparing the Starter
The starter will inoculate the milk with the bacteria necessary to turn it into yogurt. Place 1 c. of the cooled milk in a medium-sized bowl with 1/2 c. fresh plain yogurt with active yeast cultures. Blend the two ingredients until fully mixed. This is the starter. Add the starter to the remaining cooled milk, and thoroughly mix it in.
Incubating the Yogurt
Pour the mixture into the mason jars. Leave about 1 inch between the top of the yogurt and the jar top. Place the lids on the jars and tighten them. Put the jars in a plastic cooler. Pour warm water (about 122 degrees) around the jars to keep them warm. Close the cooler and place it in a warm area for about three hours.
Mixing and Storing the Yogurt
Check the milk to see if it has reached the consistency of a gel. If not, let the milk sit for another hour. When the yogurt has gelled, add stevia, a natural sweetener, to each jar and mix it in with a stick blender or wooden spoon to sweeten. Add flavorings, such as vanilla, cinnamon or different fruits, at this time. Store the yogurt in the refrigerator for up to two weeks.
There's no need to feel as though cooking for a vegan is a big deal, or much more work than cooking for anyone else. There are ingredients that you need to be careful of, personal beliefs that you may need to consider and food preparation guidelines.
Instructions
1. Read the ingredients. Some ingredients to stay away from are as follows: anything meat, whey, dairy, glycerin, and gelatin. Avoid anything that comes from an animal. If all else fails, ask your vegan guest what is okay and what is not.
2. Label your dishes. When you are planning a large dinner party, or a large family gathering, label which dishes are vegan and which are not. To put your vegan guests at ease, know what you cooked with, or write down what you used.
3. Be considerate. Vegans are people too, and just like religion and politics, it may be best to steer clear of the vegan beliefs for polite conversation. Some people are very adamant about their beliefs, and some are very laid back. It is best to not step on any toes when possible.
4. Cook with different utensils and pans to avoid cross-contamination. Make sure you keep your meat and dairy ingredients away from the non-meats.
5. Have fun with it. If you like cooking, a vegan dishes are just as enjoyable to make as any other. There are bases for every dish, and tofu, tempeh, and seitan tend to be prepared much like meats are.
6. Stick to the basics. Vegans steer clear of meats, but they are lovers of vegetables, fruits, grains, legumes, and most other natural foods. Pasta dishes tend to be fine for cooking for vegans if you don't use egg noodles and don't put any meat or cream sauces on the pasta.
Tags: away from, cooking vegan, steer clear, that need, your vegan
Present decorated cookies as a unique and personalized wedding favor.
The serving of cookies at weddings enjoys a long tradition. Along with other foods and a decorated and tiered wedding cake, many cultures, such as Italian, Greek and Mexican, include a cookie table as part of the marriage celebration. Cookies range from simple hand-formed recipes of confectioner's sugar combined with butter and finely chopped nuts to personalized and decorated sugar cookies. Decorated cookies make a tasteful favor for guests to take home when attending bridal showers and weddings.
Shapes
Cutout cookies, such as sugar cookies or gingerbread cookies, are versatile options for creating a variety of displays. Craft the cookies in the form of hearts, tiered wedding cakes, or caricatures of the bridal party. Decorate heart-shaped cookies to appear like the bodice of a wedding gown or the labels of a tuxedo, or they form a romantic base to entwine the couple's initials. Use cookie cutters in the shape of a church or building to represent the place where the couple is being married or find shapes that go with the wedding theme.
Colors
Decorate wedding cookies with royal icing, which sets up into a hard, sturdy shell. Royal icing dyes easily with food coloring to match the bride's wedding colors and themes, or use a traditional white or ivory. The icing has the added benefit of forming a smooth surface for embellishment. Ice cookies in the shape of a tiered wedding cake to match the actual wedding cake. Use people-shaped cookies to represent the members of the wedding party, complete with tuxedos and bridesmaids' dresses in the bridal colors.
Embellishments
Prepare a butter cream frosting to add embellishments to the cookies. Use the frosting to form the wedding couple's monogram in the center of cookies and to outline the edges. Create lace and other patterns with frosting that echo features from the bride's gown. Add dragees or sprinkle with edible gold or pearl dust for a touch of elegance. Create edible shapes from gum paste and attach them to the cookies.
Stenciled Cookies
Create intricate stenciled designs from confectioner's sugar, cocoa and frostings.
Stenciling offers a technique to create intricate and unique designs on cookies. Use a variety of decorating materials for the stenciled image, including royal icing, butter cream frosting, colored sugars, or luster dust. Stencils can be used to create delicate flowers, lace, and monograms on the cookie's surface. Stencils range from the fun and whimsical to formal, elegant styles.
Using Fondant
Fondant is a pliable sugar-based product used to cover cakes and cookies. It is attached to the surface of the cookie with a thin layer of butter cream. Imprint the rolled fondant with a cookie press to reproduce intricate designs, and fit it over the top of the cookies. Fondant is easily dyed with food colorings to match the hues of the wedding theme. Use it to create embellishments, such as leaves and flowers, to place on top of iced cookies.
Presentation
For a special presentation of the cookies, insert them in cellophane or mesh treat bags and tie with ribbons in the wedding colors. Place a package at each guest's seat or arrange the cookie packets on a tiered dessert plate where guests may select their own favor. If the cookies are to be served as dessert or with the wedding cake, arrange them on silver or crystal plates on a separate cookie table. Surround the platters with flowers and greenery to create an eye-catching display.
Your graduate has worked hard, and now it is time to celebrate. Make your party special with unique food that your guests are sure to love. Simple and delicious, these ideas will not keep you in the kitchen all day. Your graduate will appreciate your effort to make their day memorable.
Cold Buffet
A cold buffet is simple to put together and much of it can be prepared in advance. Since most graduations are in the spring, a cold buffet will keep you out of a hot kitchen on the day of your event. Begin your buffet with a series of salads which may include a green salad, curried rice, pasta salad, potato salad or coleslaw. Lay out a selection of crusty breads, cold meats and cheeses. End your buffet with must-have desserts. Some fun ideas are a chocolate trifle, strawberries and meringue, cheesecake and do-it-yourself ice cream sundaes.
Theme
A party theme can be an unusual feature of your graduation celebration. Students love a do-it-yourself pizza party. Include toppings such as pineapple, assorted meats and veggies. Dessert buffets are also a big hit. Include a graduation cake along with cookies, mints in school colors, brownies or a sundae bar. Another option is to make your party a fiesta with a taco bar. Include soft and crunchy tortillas, chips, guacamole, beef and chicken, beans, cheese, lettuce and any other toppings you like. End the meal with sopapillas, churros or fried ice cream.
Dessert
Be creative and finish your graduation party with some one-of-a-kind desserts. Colorful ribbon in school colors turns cupcakes into balloons. Bake a cake in the shape of a diploma, or stack a square chocolate cookie over a peanut butter cup to make miniature graduation caps/mortarboards. Make a tassel out of ribbon or a slice of a fruit roll-up and set on top of the cap.
Tags: buffet with, keep kitchen, school colors, will keep, will keep kitchen, your buffet
Planning which method is best in your particular circumstances is essential for cost-effective, accurate separation.
Separating emulsified oil from water, two immiscible (non-blendable) liquids, can have a range of different applications. In the case of an environmental disaster, such as a coastal oil spill, efficient, fast removal of the oil component from the water-oil emulsion is critical in the clean-up and recovery of the surrounding area. Another example involves sewer systems that use special cleaning fluids to wash out the process equipment. Removing oil contaminants from cleaning fluids enables to cut back on the amount of fluid used, which cuts costs and decreases the impact on the environment. Mechanical separation, including gravity separation and coalescence, is used is each case.
Instructions
1. Use gravity to separate your oil and water emulsion. Centrifuge the two substances together. The heavier liquid will reach the bottom first and stay there, while the lighter of the two will remain in a layer on the top. High G-forces are required. Vacuum the oil dry to reduce the partial pressure. Reducing the pressure of a liquid means that the liquid boils sooner than it would at normal pressure. Because water boils at a lower pressure than oil, it begins boiling earlier than oil, so more readily evaporates and can therefore be removed at an earlier stage.
2. Consider ultrafiltration if mechanical separation will not work. Ultrafiltration works like a kidney dialysis machine. The membrane inside an ultrafiltration machine only allows molecules of certain sizes to pass through its "pores," creating what is known as "selective filtering." By placing the oil and water emulsion into the ultrafilter and allowing it selectively pass through the membrane, complete separation of the two substances will occur, resulting in one half oil (not able to pass through) and one half water (small enough molecules to pass through). You must not allow the two halves to re-integrate, so make sure you siphon off the water
3. Chemically treat the emulsified oil and water mixture. Destabilize the two components by adding either a salt or a polymer plus acid. The salt acts on the emulsified oil in much the same way as bile salt breaks down fatty substances we ingest, by bonding to its outer coat and breaking it up. Allow the oil and water to naturally draw apart over a period of a few hours. Use a skimmer to lift the oil layer off the surface of the water.
4. Treat waste water which contains smaller droplets of emulsified oil using flotation, an adsorptive bubble separation technique. During the process, fine air bubbles are injected across the surface of the oily emulsion. The oil agglomerates, or sticks, to the air bubbles in the added presence of a surfactant (a chemical which enhances the adherence of the two components, air and oil). The air and oil create a foam-like layer on the surface of the increasingly clean water. The foam is then skimmed from the surface using a large, mechanical skimmer. Flotation can separate water from emulsified cutting oil, machine lubricant and white spirit.
5. Separate old oil from water with more forceful procedures, such as high centrifugal separation hydrocyclone technology (Ultraspin uses forces of more than 1,000 times that of natural gravity). Old oil is oxidized to a greater extent than new or "fresh" oil, and therefore has what are known as "hooks," which can more readily attach themselves to water molecules. Old oil emulsifies in larger amounts of water, so more powerful methods are required to get the water out.
Tags: pass through, cleaning fluids, from water, layer surface, more readily, water emulsion, what known
An authentic Caesar salad is made without a pre-mixed dressing.
The history of the popular Caesar salad may be disputed, but the crucial ingredients are not. You can purchase pre-made Caesar salad dressing, but the original recipe calls for table-side preparation with a dressing that develops in the bowl.
Lettuce
Real Caesar salad uses whole leaves of Romaine lettuce, without the core or darker leaves. Roll the leaves in the dressing base as the first step of the salad preparation; roll them again after adding the eggs to create a creamy, developed dressing. As the final step, toss the leaves with the croutons and cheese and place them on a plate with the stems facing out; this lets them be easily eaten by hand.
Dressing
Olive oil, salt and pepper are the bases of the dressing. Roll the leaves around in this base before adding the other ingredients.
Citrus
Squeeze lemon juice, lime juice or a combination of the two directly into the salad after making the dressing base. Add Worcestershire sauce to add another level of flavor.
Eggs
Coddle the eggs, or boil them for exactly one minute. Keep the eggs whole until you break them directly into the salad after adding the dressing. Roll the dressed leaves in the broken eggs to create a creamy, emulsified dressing.
Cheese
Keep grated parmesan or romano cheese in a bowl until preparation; add it last, along with the croutons.
Croutons
Bake or fry thinly-sliced baguette with garlic and oil to make the croutons. Anchovy paste spread on the croutons is optional. Keep the croutons in a bowl until preparation; toss them into the salad as the last step.
Tags: Caesar salad, into salad, after adding, bowl until, bowl until preparation
Lemons are a considered a medicinal herb with delicious citrus fruit, whose properties and uses are broadly beneficial to the body's health. After understanding some of the benefits of drinking lemon juice daily, it will be easy to see why the lemon is so valued in natural health and preventive medicine.
Drinking lemon juice
When to Drink
Drinking lemon juice daily, particularly in the morning, jumpstarts the peristalsis of the digestive system, and according to RealSelf, it stimulates the detoxification of the body.
Balancing the pH
Lemons help to restore balance to the body's pH. Many foods increase the body's acidity; therefore drinking lemon juice daily is a healthy way to neutralize the acids.
Recipe
Drink lemon juice diluted in warm water for a soothing effect on the digestion. RealSelf recommends two to three sliced lemons or two lemons and one orange added to a gallon of water.
Vitamin C Benefits
The vitamin C in lemons makes them beneficial against bacteria, viruses and other harmful microorganisms, according to the website Oohoi.
Vitamins and Minerals
According to Oohoi, lemons are rich in vitamins and minerals as well. Calcium, potassium and magnesium found in lemons help to build a healthy nervous system and healthy teeth and bones.
Fun Fact
Lemons were foreign to Europe, yet their benefits soon made their importation very popular. According to the website Ask a Biologist at Arizona State University, sailors were nicknamed "limeys" because they used lemons and limes to treat scurvy on their long voyages.
Tags: lemon juice, juice daily, lemon juice daily, Drinking lemon, Drinking lemon juice
Two parallel bars are typically used to perform dips.
Dips are an excellent exercise and target multiple muscle groups that include the chest, triceps and shoulders. Making a homemade dip bar can be challenging; however, the reward is that you can perform dips in the comfort and convenience of your own yard. A dip is performed by grabbing parallel bars with each hand gripping one of the bars. Cross your legs and bend your knees. Then, bend at the elbow down toward the ground until you have made a 90-degree angle at the elbow. Push back up until the arms are almost fully extended and repeat as desired.
Instructions
1. Find an open area in your yard that has soft dirt. Mark the first spot by digging up some dirt with the shovel. Measure from this spot 2 feet directly forward and mark this spot. Measure 2 feet directly left from this new spot and mark it with the shovel. Measure 2 feet directly back from this spot and mark it with a shovel. This should form a perfect square with a 2-foot measurement between each mark.
2. Dig 3 feet down with the post digger at each spot. This depth will ensure that the dip apparatus will stay in place for most weather conditions.
3. Place each of the 9-foot steel pipes into the corresponding 3-foot hole. These pipes will form the base of the bar and should be able to support your weight.
4. Connect the 90-degree connector pipes to each of the steel poles. Make sure that the openings of the connector pieces on the left side face each other and the pieces on the right side face each other.
5. Insert the 2-foot steel pipe into the connectors on the left side and screw it in. Repeat the same procedure on the right side. These pipes will serve as the hand supports of the dip bar.
6. Utilize the level and measure on across the top of each of the 2-foot steel pipes to ensure that the support bars connecting the pipe are level. Utilize the level over top of both of the 2-foot steel pipes to ensure that the left supports and right supports are level with each other.
7. Make adjustments to the depth of the bar supports as needed to ensure that the dip apparatus is completely level.
8. Pack dirt tightly around the bar supports to ensure minimal movement of the bar and extra support during the lift. Utilize the level again to make sure that the 2-foot steel pipes are level across and between each other.
9. Wait one week and pack more dirt around the bar supports. This will ensure that any dirt that may have settled weakly will be further compacted. Repeat packing the dirt every two weeks to ensure that the bar supports do not become loose.
Tags: ensure that, 2-foot steel, each other, steel pipes, this spot, 2-foot steel pipes
Chopped salads come in many varieties, but all offer filling, healthy options as side dishes or meals. The World's Healthiest Foods website suggests using Romaine lettuce because it not only adds a variety of texture to your salad, but also provides plenty of nutrients, including plenty of vitamins A, C and K.
Instructions
1. Cook the bacon and let it sit on a paper towel to drain the grease.
2. Boil the egg in a pot of water for approximately 10 to 15 minutes. Let it cool and chop it up into cubes or slices, whichever you prefer.
3. Wash and dry lettuce as best you can. Chop the lettuce into bite-size pieces and put it in a large bowl.
4. Cut the apple into bite-size cubes and place on top of the lettuce.
5. Add the egg to the salad.
6. Wash the tomatoes and place some into the salad.
7. Chop or crumble the bacon into small pieces and sprinkle onto the salad.
8. Add a salad dressing of your choice, toss and serve.
Stove Top stuffing can be added to a cooking turkey or chicken if desired.
Stove Top stuffing is a quick, ready-to-use stuffing mix manufactured by the Kraft Foods Global Company, and it can be purchased in major supermarkets all over the country. According to Kraft, Stove Top stuffing can be prepared in approximately 30 minutes, which is ideal for cooks in a hurry to prepare a week-night meal. Synonymous with holiday foods, Stove Top stuffing is often served alongside food items like roast turkey, cranberry dressing, yams and green beans for a traditional meal -- though it goes just as well with everyday meals of chicken breast or pork chops.
Instructions
Saucepan Directions
1. Measure 1 1/2 cups cold tap water in a measuring cup.
2. Pour the cold water into a medium saucepan. Bring the mixture to a rolling boil.
3. Stir in the contents of the stuffing mix pouch and cover the pot.
4. Remove the pan from heat and let it stand for five minutes. Fluff the stuffing with a fork and serve immediately while hot.
Microwave Directions
5. Pour 1 1/2 cups hot water in a measuring cup.
6. Pour the contents of the stuffing mix pouch into a microwave safe bowl.
7. Add the hot water to the stuffing mix and cover with 4 tbsp. vegetable oil spread.
8. Microwave on high for five to six minutes. Carefully remove the stuffing from the oven and fluff with a fork.
In-The-Bird Directions
9. Measure 1 1/2 cups water in a measuring cup.
10. Put the contents of the stuffing mix pouch into a large mixing bowl. Pour the water over the stuffing and stir to combine.
11. Stuff the inside cavity of the bird immediately before putting it in the oven.
12. Roast the turkey and stuffing as directed on the poultry wrapper. The stuffing is done when a meat thermometer inserted into the center of the stuffing reaches 165 degrees F.
Tags: contents stuffing, contents stuffing pouch, Stove stuffing, stuffing pouch, water measuring, cold water
Ice cube trays can actually be dangerous if they are plastic because certain plastics have been found to be incredibly toxic and this toxicity can seep into the frozen water you put into them, especially over a long period of time. There are a number of different types of ice cube tray materials which don't present these dangers.
Metal Ice Cube Trays
Stainless steel ice cube trays are safer then the plastic ice cube trays as there is no transfer of toxicity into the ice you have frozen. These metal trays also look sleeker and more upscale then your standard plastic ice cube tray. The downside to them is that they get incredibly cold once they have been in the freezer and have ice in them, obviously keeping the ice as cold as possible but also freezing your hands when you try to crack the cubes out.
Rubber Ice Cube Trays
Rubber ice cube trays are also becoming more popular, usually for party ice cubes as these trays can have shapes and designs cut into them that can make each cube look a certain way. These rubber trays are safer then plastic trays as they won't transfer the toxicity of plastic, though sometimes the ice has a hint of a rubbery taste to them. These ice cube trays are also unbreakable and will last longer then plastic ice cube trays.
Silicon Ice Cube Trays
Silicon ice cube trays have also been used instead of plastic ice cube trays, as the silicon is more durable and less toxic then plastic. However, people who have used silicon ice cube trays have complained about a white, waxy residue ending up on their glasses after washing them or small white specks in their drinks with ice cubes from the silicon trays. While it is still up for debate as to whether silicon ice cube trays are healthy, the safest thing to do would be to used metal or rubber ice cube trays.
Tags: cube trays, then plastic, cube trays, plastic cube, plastic cube trays, trays also
Eating spicey food and create a hot and uncomfortable sensation in your mouth.
Eating a hot chili pepper or a spicy dish can create intense heat on your tongue. Intense heat from something that is too spicy can be incredibly uncomfortable and you may want to seek relief for your mouth. Continue reading this article to discover a few tricks you can employ next time you unknowingly take a bite of some food that is too hot for you to handle.
Instructions
1. Drink a cup of milk, holding the milk in your mouth for five second intervals. Milk, unlike cold water, has been known to actually subdue the effects of spicy food as opposed to covering up the symptoms for a short period of time.
2. Place an ice cube in your mouth. An ice cube is much colder than the ice water people normally reach for when their mouth is hot but an ice cube is colder and lasts for a long time in your mouth.
3. Eat a piece of bread. The bread will soak up the chemicals on your tongue that is causing the burning sensation.
4. Swish ice water around in your mouth and repeatedly spit it out. The motion of the water on your tongue will help lift the chemicals that create the burning sensation in your mouth. When you spit the water out, you will also be eliminating the chemicals from your mouth.
Tags: your mouth, your tongue, burning sensation, mouth cube, sensation your
Chili gravy can be used to flavor any cooked meat or vegetable.
Chili gravy has been traditionally used to top enchiladas, tamales, burritos and many Mexican dishes. It can also be used to top roasted meats or even open-faced sandwiches aiming for a Tex-Mex flavor. Chili gravy is very diverse, with rich herbs and spices. It should not be very spicy, but should be very flavorful. You can make your own chili gravy in a few simple steps.
Instructions
1. Place the saut pan on the stove over medium heat and add the lard, onion and garlic. Cook until the onion is soft and translucent.
2. Add the bacon drippings, chili powder, cumin and oregano. Slowly add the beef stock and water, while stirring.
3. Simmer uncovered, for 30 minutes or until the mixture has reduced by 1/4 of its volume. It should stick to the back of a spoon.
4. In a small bowl add the Masa Harina with a few tablespoons of the gravy from the pan and stir well until no lumps remain. Add this to the gravy in the saut pan and stir well.
5. Simmer on medium heat uncovered until the volume has reduced by half. Add salt to taste.
Tags: Chili gravy, medium heat, should very, stir well
Quinoa is a plant native to Bolivia, Chile and Peru, and has been consumed for 5,000 years, according to the University of Wisconsin Cooperative Extension. Quinoa is used as a cereal grain and is often used by those with restricted diets for its high-protein content. Buying quinoa at organic or specialty shops may be expensive, so growing quinoa at home is an economical option. If you live in an area with warm summer days and cool nights, quinoa will grow quite well in your garden.
Instructions
1. Take soil samples from several areas of your garden, using a small hand shovel. Place the samples into a plastic container. Send the samples to your university extension office to have the pH and nutrient levels of the soil tested. The extension will recommend amendments for your garden soil.
2. Apply the recommended nutrients and soil amendments. Mix them into the soil to a depth of 4 to 6 inches, using a rototiller.
3. Sow the quinoa seed to a depth of 1/4 inch in early June, when the soil moisture is correct for seed germination. Sow more seeds than you need tightly together. Space the rows 18 to 24 inches apart. Do not water the planting area.
4. Thin the quinoa so there is one plant every 16 to 18 inches in each row.
5. Water the quinoa when the plants show two or three leaves, irrigating just until the soil is moist. Quinoa is drought-resistant and only requires 10 inches of water each growing season.
6. Harvest the quinoa once the leaves have fallen off, exposing the dried seed head. Strip the seeds off the stalk by pulling up on the head with a gloved hand.
Nothing evokes the sense of autumn like the taste of fresh apple cider. The state of Washington is the largest producer of apples in the country, which means apple cider is a state specialty. Here are a few tips on where to buy Washington's best.
Instructions
1. Visit washingtonapplecountry.com. This tourism site is sponsored by several farms in Washington. On the site, you can browse different orchards and find information on locations, tours and tastings of fresh Washington apple cider.
2. Swing by orondociderworks.com. This is another fine Washington orchard that allows you to watch the apples as they are pressed. After taking a tour, you can buy apple goodies such as jams, juices, ciders pies and more. This is a great place to take the family for the day to go apple picking, and then take a tour of the orchard.
3. Go to the supermarket. Albertson's and Safeway are two of the bigger chains in the state. Washington apple cider is usually pressed and sold from early September through November. You will also be able to find cider in your smaller "mom and pop" stores as well.
4. Check out the fairs in Washington State. Since many fairs take place in autumn, they sell apple cider. Dunk a fresh apple cider donut in a cup of hot mulled apple cider and you are sure to be in Heaven. Check out thefair.com and wastatefair.com for more information.
Tags: apple cider, apple cider state, cider state, fresh apple, fresh apple cider
Grilling a boneless, skinless chicken breast might sound like a simple task. In reality, it isn't very difficult. Unfortunately, though, if you fail to follow some basic guidelines your chicken breast is likely to turn out dry on the grill with very little flavor. You want your chicken breast to be nice and firm on the outside, but juicy and flavorful on the inside.
Instructions
Preparing the Chicken Breast for the Grill
1. Trim any extra fat from the chicken breast, and any attached rib meat if you wish to remove it.
2. Decide if you are going to use a marinade on your chicken breasts. If you are, it typically takes 2 to 4 hours for a marinade to flavor a boneless, skinless chicken breast nicely.
3. If you are not using a marinade, you should apply a rub to season the chicken breast. Chicken breasts work well with many different rubs. I highly recommend a rub that includes some sweetness and some spiciness. A jerk rub is great for chicken breasts. You might also want to use a mixture of oregano, paprika and pepper with just a touch of brown sugar for sweetness. After applying the rub, place the chicken breast in the refrigerator.
Grill the Chicken Breast
4. Remove the chicken breast from the refrigerator and start your gas grill or light your charcoal grill.
5. Give your grill or briquettes a good 15 minutes to warm up. Too often people make a mistake of putting the chicken breast on the grill before the coals or the grill are hot. If you are using a charcoal grill, spread the coals and place the grates above them to form the grilling surface.
6. Cook the chicken breast over direct heat. This means you should place them on the grilling surface directly above the coals in the grill. It should take about 5 to 7 minutes on the first side of the chicken breast depending on thickness.
7. Flip the chicken breast on the grill. Do not puncture the meat while flipping it. Use tongs to flip the chicken. If you puncture the chicken breast with a fork while flipping it, juices may escape while grilling, causing the chicken to dry out.
8. Apply a finishing or barbecue sauce to the side that is face up after 4 minutes on the grill for the second side. Do this so that the sauce does not burn. Many barbecue and finishing sauces have high sugar contents, which result in the sauce burning.
9. Wait 2 minutes. Flip the chicken breast and apply a coating of barbecue sauce or finishing sauce on the other side of the chicken breast. Let this cook an additional minute to start to caramelize, glazing the chicken breast. You can then remove the chicken breast from the grill.
10. Allow the chicken breasts to rest for 5 to 10 minutes on a serving platter covered in foil. Serve to your guests with any side dishes you prefer.
Gorgonzola is a type of blue cheese produced in Northern Italy.
It may sound like an upscale epicurean delight made only by the finest of chefs, but achieving the bold flavor of pear Gorgonzola salad is possible in your own home. This fresh and delicious appetizer requires few components and minimal preparation, dressing up lettuce with juicy fruit, tangy cheese and a vinaigrette dressing. If you find yourself interested in cooking and dining like a real foodie, create a pear Gorgonzola salad to rival the likes of top chefs.
Instructions
1. Place four salad plates in your refrigerator to chill them. Preheat your oven to 350 degrees Fahrenheit.
2. Chop 1/4 cup of whole walnuts in half with a serrated knife and line them on a baking sheet. Toast the walnuts in the oven for about 10 minutes.
3. Remove the walnuts from the oven and pour them in a bowl. Allow them to cool at room temperature for about five minutes.
4. Create a vinaigrette dressing. Pour 3 tbsp. of red wine vinegar, 1 tbsp. of Dijon mustard and 1/2 cup of olive oil into a mixing bowl. Add salt and pepper, to taste. Whisk the ingredients with a whisk.
5. Add 1 cup of endive lettuce and 1 cup of baby arugula to the mixing bowl. Toss the ingredients with salad tongs to coat the lettuce in dressing. Plate the dressing-covered lettuce on the chilled salad plates, using tongs.
6. Cut 3 d'Anjou pears into 1/4-inch thick slices that resemble half-moons. Arrange about four pear slices around the circumference of the salad plate.
7. Add 1 tbsp. of crumbled Gorgonzola cheese to each salad plate. Sprinkle the toasted walnuts over the top of the salad.
Chelsea buns are wonderful sweet buns, full of currants and lemon peel. This is an easy recipe. The buns keep well.
Instructions
1. In a large bowl, place the butter, the salt, and the sugar. Pour the scalded milk over the mixture and stir until the butter is dissolved. Set aside to cool.
2. When the butter mixture is cool, sprinkle the yeast into the warm water. Let stand for 10 minutes. Beat the yeast into the cooled milk. Beat in the beaten egg. Beat in the currants and the candied lemon peel. Gradually beat in flour until the dough is stiff enough to handle. Turn onto a floured board and knead until the dough is smooth and pushes back against your hand as you knead. Add more flour as needed to keep the dough from sticking. Place the dough into a buttered bowl and turn the dough around until all sides are buttered. Cover the bowl and place in a warm area until the dough is doubled in bulk.
3. Butter two square pans. Punch the dough down and form it into bun shapes. Place in pans until they are close enough to just touch. Butter the surface. Cover buns and leave them to rise in warm place until they are almost doubled in bulk. Heat oven to 375 degrees. Meanwhile, make the glaze. Heat the water and sugar until the mixture comes to a boil. Boil for 3 minutes. Cool.
4. When the buns have risen, bake them for approximately 20 minutes or until they test done. Cool, on racks, until barely warm. Brush with glaze. Leave to cool completely. Serve split and buttered. Enjoy!
Tags: until dough, until they, bowl place, doubled bulk, lemon peel, Make Chelsea, Make Chelsea Buns
Dried mushrooms are very concentrated in flavor and can be used to complement virtually any dish that calls for mushrooms. You can grind them into a dry seasoning powder or reconstitute them with water.
Instructions
1. Reconstitute dried mushrooms for most recipes by placing the mushrooms in a cup or bowl.
2. Fill the container about halfway.
3. Cover the mushrooms with boiling water.
4. Cover the container with plastic wrap to prevent steam from escaping.
5. Steep for 5 to 10 minutes or until the mushrooms are tender.
6. Strain the water, but don't discard it; it's very flavorful and can be used in your recipe.
7. Chop the mushrooms into small pieces and use them in the recipe as directed.
8. For a drier dish, such as stuffing or a casserole, simmer the steeping water for a few minutes to concentrate the flavors and reduce the volume a little, then add it to your dish. Add the water directly to any liquid dish, such as soup or sauce. Strain the liquid or pour it off carefully if the mushrooms contained grit.
There can be no good chili without great chili peppers in Florida cook-offs
More than 30 major annual chili cook-offs are staged each year in Florida. Most occur during the winter months. Chili-cooking contests can be as elaborate as a qualifying round to a major national cook-off or as laid back as a charity event. Either way, the three major regions of Florida -- north, central and south -- each have several cook-offs for chili enthusiasts.
Origins
According to Tabasco, the hot sauce maker, chili's history is in debate except for one thing: It's an American invention, not a crossover, as is widely believed, from Mexico. Ostensibly, chili started in the West on cattle drives. Tabasco maintains that in the 1800s the Texas cooks responsible for feeding cowhands used "whatever ingredients were on hand," including beef, venison, buffalo and even rattlesnake, as well as chili peppers, onion, wild garlic and herbs. "Cooks discovered they could make nonperishable trail food by pounding together dried beef, fat, chili peppers and salt," Tabasco states. Those "chili bricks" were submerged in water all day and "they could be boiled in water with garlic and cumin to make a hearty stew" at dinner.
North Florida
The northern section includes the panhandle, which borders Alabama to the west and Georgia to the east. Geography suggests that since north Florida is so close to the rest of the southeast --- where tailgating for college football games is king and that means chili --- that the region would boast the most visible chili cook-offs. There are only three: The "Do It at the Line" Super Chili Bowl Cookoff in Pensacola in the far northwest corner in Escambia County, usually held in February; The Gulf Coast Regional Chili Cookoff in March in the city of Eastpoint, centrally located in Franklin County; The "Make It Mild or Make It Wild" Chili cook-off in Jacksonville on the northeast side in Duval County is in April.
Central Florida
It is in this region that 22 of the 33 most publicized chili cook-offs take place. The main contest is the CASI Florida State Open Chili Championship Cookoff that takes place in Homossasa in October in Citrus County in the western central part of the state. This is the qualifier for the Terlingua International Chili Championship in Terlingua, Texas. CASI is an acronym for the "Chili Appreciation Society International." Other major events in the region are the Sunshine Regional Chili Cook-Off in Kissimmee in the central part of the state in Osceola County, usually held in January, and the Florida Sunshine Pod Cookoff in Englewood in the west-central part of Florida, held in Sarasota County in March.
South Florida
Eight chili contests are held in South Florida. The biggest three are the 99.9 Kiss Country Regional Chili Cookoff in Pembroke Pines in the southeastern county of Broward, held in January; the Chili in the Village Regional Cookoff, held in February in Pinecrest, which is in the most populated county in Florida --- Miami-Dade, in the extreme southeastern corner of the region; and the Florida Keys Regional Cookoff in Key Largo, in one of the farthest southwestern parts of Florida in Monroe County. It is usually held in February.
Tags: chili cook-offs, chili peppers, County usually, County usually held, held February
Beets are a type of root vegetable that grows in cool temperatures, especially the fall and spring. Although canned beets are available in grocery stores all year long, they don't have the same freshness and sweet taste of in-season beets. If you want to enjoy fresh, unprocessed beets any time of the year, you can freeze them. Beets keep most of their texture and taste if you prepare them correctly beforehand and use the correct freezer preservation technique.
Instructions
1. Place 1 to 2 lbs. of fresh beets underneath cold running water. Clean the outsides of the beets with a plastic or nylon scrubbing brush to loosen any dirt, then thoroughly rinse them. Pat them dry with a clean paper towel.
2. Lay the beets on a cutting board. Slice off the tops of the green leafy stems horizontally, making sure to leave about 1/2 inch of the stem intact. If the beets are different sizes, separate them into piles of small beets and medium to large beets because they will have different heating times.
3. Fill a large pot with approximately 3 cups of water and set your stove to high. Heat the water until it starts to boil, then gently place the medium to large beets into the boiling water. Let them heat for 20 minutes, then add the small beets.
4. Boil all of the beets together for about 25 minutes, or until they are softened. Fill a large bowl with cold water, then transfer the boiled beets directly into the water so that they can immediately cool down and stop cooking. The sudden chill will also preserve the beets' rich color.
5. Remove the beets from the cold water once they are completely chilled. Drag a vegetable peeler lightly across the beets to remove the skin, then slice off the stem. Chop the beets into uniform-sized chunks about 1/2 inch wide.
6. Transfer the beet chunks into the bottom of a gallon-sized plastic freezer bag. Squeeze out all of the excess air from the bag, then close it tightly. Store the beets in the freezer for no longer than six months for the best flavor and texture.
Tags: about inch, beets into, cold water, Fill large, large beets, medium large, medium large beets
A cake topper is a great finishing touch for a special occasion cake. Think of a topper as being comparable to the table centerpiece for a special meal. A topper should reflect the occasion and be indicative of who or what is being celebrated. Choose from many different materials to make a cake topper. Be creative, and stay on the lookout for potential cake toppers or cake-topper parts at craft stores and grocery stores. Learn make your own edible cake topper out of fondant.
Instructions
1. Plan the design for your cake topper. Make sure the finished product will reflect the occasion or personality of the celebrant(s). If you are making a wedding cake topper, for example, tailor your idea to the personalities of the bride and groom. Draw a picture of what you expect the cake topper to look like. Include colors and any detailing.
2. Gather the supplies for making your topper. Begin by coloring the fondant. Divide the white fondant into lumps of different sizes, then dye each lump to the color you need. Make sure your lumps of fondant are large enough, since it can be difficult to match colors later using a second batch of fondant and dye.
Put on your plastic gloves, and color the fondant by spreading gel color on with a toothpick. Fold the fondant over, and knead it between your hands until the color is completely blended with the fondant. Add more dye if necessary for a deeper color.
3. Create your topper by sculpting the dyed fondant pieces. Treat them like clay. Break off bits, and use them to mold and shape the parts to put together your topper. Add finishing touches or detailing with edible paint and toothpicks or small brushes. When you're finished, decide mount the topper on the cake. You can roll out and cut a stand from a circle of fondant, or stick toothpicks in the bottom of the topper to set it stably on top of the cake.
4. Let the fondant topper dry thoroughly. Put it in a room-temperature location away from direct sunlight. The topper may require up to a week to dry. When it seems to be set and firm, place it on top of the cake and serve.
Tags: cake topper, cake topper, your topper, Make sure, Make Your Cake
No doubt that the evolution of cheese as a snack food has led to the popularity of string cheese. A favorite of toddlers and adults alike, the peel-away layers of a stick of string cheese makes eating a healthy snack fun, and the creation of the food has lent itself to several pop culture references. If you're looking to draw some people made out of string cheese as a project, your only limit is your own imagination.
Instructions
1. Draw an oval in the top center of your paper, keeping in mind this represents the top portion of the string cheese person's head and should be sized according to how small or large your want your art to be. Draw a straight line downward on each side of the oval to show the cheese person's torso.
2. Add an upwardly curved line on the bottom of the torso lines, connecting the them together to form one continuous body. This where your imagination takes over: Decide how you want the person's limbs to be represented, either with typical cartoon-like arms and legs or appendages made from the cheese strands.
3. Draw the arms and legs if you're choosing the cartoon route, otherwise draw a line that curves outward from the middle torso line. Draw the same line underneath it to show the person's string cheese arm peeling away from the body. Repeat for the other side of the body to make both arms. Add hands with fingers if you wish.
4. Draw the legs in the same manner as the arms, then add in simple facial features as you see fit. Lightly draw vertical lines on the torso in no discernible pattern, giving the visual impression of a solid form that is indeed made of several smaller strands. Erase any errant lines you may have made by mistake and trace over your drawing in black ink to make it stand out on the page.
Serve punch in a cauldron with a mist fogger underneath.
We love Halloween. This creepy, ghoulish punch has been a hit at many a Halloween party. Make sure you have enough supplies on hand for the 2nd and 3rd bowls.
Instructions
1. An hour or so before your event, allow the sherbert to soften. Don't let it melt into a soupy mix. Spoon the sherbert into a large bowl. We like our punch to have a bright green ghoulish hue, so I add green food coloring. Mash and stir until the sherbert has a fairly consistent coloring.
2. Now it is time to add the gruesome factor to the ghoulish punch. Dump your supply of gummy worms into the green sherbert. Mix and mash until the worms are evenly dispersed through the green sherbert. Store your ghoulish glob in the freezer until it is party time.
3. Right before your guests are due to arrive, remove the ghoulish sherbert from the freezer. Allow it to soften as you prepare the red liquid in which the ghoulish goop with float. Pour the red fruit punch into your punch bowl until it is approximately 1/2 full. Add lemon-lime soda to fill the bowl to about 3/4 full. Carefully remove the ghoulish green sherbert from the container. The presentation of the punch is best if the sherbert is in one big blob.
4. Place your ghoulish punch in a place of honor where your guests can observe the worms emerging from the foam as the ghoulish green sherbert melts. When ladling the punch into glasses, be sure each guest gets a juicy worm adorning their cup.
Tags: green sherbert, ghoulish green, ghoulish punch, before your, ghoulish green sherbert
Egg rolls are deep fried with chopped vegetables and meat.
Egg rolls are a traditional Asian appetizer gaining in popularity around the world. Egg rolls usually contain a combination of chopped vegetables, cabbage and meat wrapped in a sheet of dough. Egg rolls are deep-fried until they are golden and crunchy. Making them at home allows you to create the tasty dish using whatever meats you prefer. You can also choose to make a vegetarian option and use either tofu instead of meat or just vegetables.
Instructions
1. Heat the sesame and canola oils in a large skillet over medium-high heat. Add the meat to your skillet and cook until no longer pink.
2. Saute shredded cabbage in the skillet for two minutes with the meat. Stir in snow peas, carrots, bamboo shoots and green onions and cook for an additional 1-2 minutes.
3. Mix cornstarch and soy sauce together in a small bowl. Add the liquid to the vegetable and meat mixture. Cook until the sauce comes to a boil and thickens, about 2-3 minutes. Remove the skillet from heat and allow the mixture to cool.
4. Place the egg roll wrappers on a flat surface and brush the edges with water. Add approximately 1/8 of the filling on one end of a wrapper, leaving a 1/4-inch border along the top and sides.
5. Roll the wrapper over the filling, tucking in the end. Fold the sides over the filling and continue until completely rolled. Continue filling and wrapping the remaining rolls.
6. Heat peanut oil in a large deep saucepan. You will need enough oil to completely cover your egg rolls, so the peanut oil should be about 4-inches deep. Allow the oil to reach 350 degrees Fahrenheit before cooking your egg rolls.
7. Fry your eggs rolls until golden brown, about 2-3 minutes. Remove egg rolls and drain on a paper towel. Serve hot with the sauce of your choice.
Tags: about minutes, about minutes Remove, chopped vegetables, minutes Remove, over filling