Pea soup typically offers a thick consistency that derives from pureed peas, broth, vegetables and ham. Watery pea soup, resulting from the addition of too much water or stock lends itself to an easy fix. Thickening agents such as pureed vegetables, flour or cream-based products change the texture of the soup from watery to thick by condensing the excess water. Choose from an array of ingredients and methods of thickening pea soup.
Instructions
1. Add pureed vegetables to thicken watery pea soup. Puree peas or other vegetables used in the soup such as carrots, onions and celery in a blender. Stir the pureed vegetables into the watery broth.
2. Mix 1-1/2 tsp. of flour or cornstarch with 3 tsp. of water, stock or milk in a bowl. Stir the mixture until a smooth consistency forms. Pour and stir the mixture into your watery pea soup to thicken it. Repeat the process until the soup reaches your desired thickness.
3. Stir in a cream-based thickening agent such as butter or heavy cream. This can alter the taste and texture, as your pea soup will have a cream versus broth base and flavor.
Veal has long been one of the most prized meats in cooking. Its delicacy is considered to be a perfect foil for sauces. The hardest part is finding great veal. You'll need to buy from a top-quality butcher or from a specialty store. There are three types of veal chops: shoulder chops, loin chops and the most desirable, the rib chop. The latter is the most expensive but also the more flavorful and juicier. This recipe has a wonderful meat stuffing made all the better with the addition of sweet raisins, and a sage au jus. It serves four.
Instructions
1. In a large skillet over a medium high heat, cook the sausage, breaking it up with the wooden spoon. Cook until well browned, about eight minutes. Remove the sausage with the slotted spoon to a plate with paper towels to drain. Leave the grease in the skillet.
2. Add the butter to the skillet and melt over moderate heat. Add the onions, celery, salt and pepper. Cook until soft, about seven minutes. Add sausage and all of the remaining ingredients into the skillet, stir to mix well. Cook for only about five more minutes, and adjust the seasonings to your liking. Remove from the heat and let cool before using, about 30 minutes.
3. Preheat the oven to 375 degrees. Place 2 tablespoons of the olive oil in the sauce pan over a low heat. Add the garlic and the sage leaves, cooking very slowly for 15 minutes.
4. Lay a chop down flat on the cutting board, and using the paring knife, cut horizontally into the side of the chop opposite where the bone is. Carefully push the knife into the meat with the point going straight towards the bone on the other side. Once the knife is inside, move the tip back and forth to create a pocket inside. Make the entrance of the pocket just large enough to put one or two fingers in. Remove the knife, and push your finger inside to enlarge the pocket as much as possible.
5. Once you have finished creating the pockets in each of the chops, take the cooled stuffing and push as much of it as you can into the opening. Keep stuffing until you can't get anymore into it, being careful not to tear open the veal chop. The chops should be fat and bulging with the stuffing beginning to fall out of each opening.
6. Salt and pepper both sides of the chops, and place them flat into the baking dish. Pour the sage au jus over the tops of the chops and into the baking dish. Place the baking dish uncovered into the oven and cook until the internal temperature reaches between 160 and 180 degrees, about 15 to 20 minutes.
7. Carefully remove the pan from the oven and place the chops onto a serving platter. Strain the au jus back into the sauce pan over a medium high heat, and reduce by half. Spoon some of the au jus over the tops of the stuffed veal chops and pour the rest into a serving dish. Serve the chops immediately.
Tags: baking dish, about minutes, high heat, into baking, into baking dish
Dandelions are a hardy perennial weed found in lawns and garden beds all over the United States. They have a deep root system and airborne seeds that disperse widely, making them difficult to control. The roots will grow new dandelions year after year unless they are totally removed. Chemical control of dandelion canes isn't totally effective either and kills all the surrounding grass or plants near the dandelions so it isn't recommended.
Instructions
1. Dig out all the dandelions in your yard with a hand rake, removing all of the roots, before they go to seed. Dig up all new dandelions when you see them.
2. Put vinegar into a spray bottle and spray the dandelion foliage with it. The dandelions will die back in a day or two.
3. Mulch over the dandelions if they are in a garden bed. Apply a 2- to 3-inch layer of thick mulch, organic or not, over the top of the dandelions. If the dandelions can't get any sun they will die back.
Barbecue ribs can be cooked first in an oven before grilling.
Ribs are a staple beef or pork dish for dinners and barbecues. To cook this meat, you need precision; rib meat is thin and wraps around bones. Many cooks grill the meat right on the grill, but this requires consistent monitoring so the meat is not overcooked. You might want to pre-cook ribs so that you must only briefly grill them. Cooking the ribs in the oven first will not remove the flavor of your ribs and can be a practical cooking procedure for novice grillers.
Instructions
1. Tap the ribs with a dry paper towel. You want the meat somewhat dry before you cook the ribs in the oven. That way, liquid does not pool around the ribs and overcook, causing the liquid to squirt in the oven.
2. Season your ribs. Chose any seasoning you want and rub it all over the beef or pork ribs. Gently pat the seasoning into the meat.
3. Wrap the ribs in freezer-safe plastic or aluminum foil and place them in the freezer. Leave them in the freezer overnight.
4. Heat your oven to 400 degrees Fahrenheit. Wait for the oven to completely preheat.
5. Place the frozen ribs on the broiler pan and place the pan into the preheated oven. Cook for 30 minutes.
6. Prepare your grill as the ribs are cooking in the oven. The method will vary depending on whether it is a propane, wood or charcoal grill. Warm the grill to a medium heat as the ribs are cooking.
7. Remove the ribs from the oven after about one-half hour, or when the meat has turned slightly brown. Don't fully cook the meat in the oven. Doing so will result in them burning or over-cooking when placed on the grill.
8. Dash a few sprinkles of salt over your ribs. The salt will absorb any excess liquid that might be dripping from the ribs.
9. Place the ribs on the grill using tongs. The grill should remain at a medium temperature setting.
10. Monitor the ribs and flip them often.
11. Remove the ribs when you notice prominent grill marks on the meat.
12. Cut into the ribs with a knife to make sure the meat is cooked to your liking.
13. Cover the ribs in the coating you wish, such as barbecue sauce or honey mustard.
Tags: your ribs, beef pork, Remove ribs, ribs cooking, ribs oven, ribs with, them freezer
Wood stoves are used by many people in preparing family meals. They keep utility costs down and they are a reliable source for cooking, even when the power goes out. Follow these suggestions to get that fire stoked and food cooking on a wood stove.
Instructions
1. Get familiar with the wood stove. Locate the firebox, air intake, dampers (there are two), and the cooking surface. If your wood stove came with a manual, it's best to read it cover-to-cover to familiarize yourself with the stove prior to cooking on it.
2. Light a fire in the firebox. Place crumpled newspaper in the firebox along with kindling. Pack it tight but don't overcrowd it. Strike a match and place it on the kindling.
3. Open the chimney damper to allow the smoke to escape out of the chimney pipe. Next you will need to adjust the air intake so that it is wide open; this will allow you to get the fire going. Once the fire is started, add logs and adjust the intake to the desired setting. The more air you allow in, the more aggressive the fire will be.
4. Decide if you are going to utilize the stove top, the oven or both. The cook top is designed to have one side that gets hotter than the other. This will allow you to move your pots and pans to the desired heat location. The oven may take a while to get hot enough. It's a good idea to get an oven gauge to check on the correct temperature.
5. Cook food as you would in a regular oven or stove. Remember that this method of cooking takes longer, so allow yourself ample time to cook food thoroughly.
Stouts provide a deep, rich, coffee-like element to the flavor of chicken.
Wet marinades use acid to create enzyme action that dissolves connective tissue and relaxes tightly coiled protein fibers. Marinades are used primarily to add flavor and aromatic elements when used on chicken, and small amounts of acid, such as that contained in ale, provide more than enough enzyme action for the already-tender meat. Unlike heavy proteins, such as beef, that require a minimum of 12 hours of marinating time, chicken needs only 30 minutes to four hours of marinating before preparation.
Instructions
Marinade I
1. Mix together 1/2 cup olive oil, 1/4 cup white wine vinegar, 1/2 tsp. cumin, 1 tsp. turmeric, 1 tbsp. smoked paprika, 8 roughly chopped garlic cloves, 1/4 cup freshly squeezed lemon juice, 1/2 tbsp. kosher salt and 1 tsp. freshly ground black pepper.
2. Coat the chicken in the marinade and place it in an airtight container. Pour the remaining marinade over the chicken and cover. Alternatively, place the chicken in a large plastic sealable storage bag, cover with marinade and close.
3. Marinate the chicken for a minimum of 30 minutes but not more than 4 hours. Turn the chicken over halfway through marinating. Remove excess marinade from the chicken and dry before seasoning and cooking.
Marinade II
4. Mash together 4 minced garlic cloves, 1 tbsp. finely grated ginger and 1 tsp. kosher salt in a large mixing bowl to form a paste.
5. Mix together 1 finely minced shallot, 1/4 cup Dijon mustard, 1 tbsp. smoked paprika, 1/2 finely minced green bell pepper, 1 tsp. freshly ground black pepper, 1/4 cup olive oil and 2 cups stout ale in the mixing bowl with the paste.
6. Place the chicken in and airtight container or large plastic sealable storage bag and pour the marinade over.
7. Marinate for a minimum of 30 minutes but not more than 4 hours. Turn the chicken over halfway through the marinating process.
Tags: more than, airtight container, black pepper, chicken over, chicken over halfway, enzyme action, finely minced
Sunflowers are grown as ornamental flowers, wildlife feed and for human consumption.
Sunflowers are a versatile plant used as an ornamental plant for its bright flowers as well as seeds for wildlife feed and human consumption. Gardeners select varieties noted for large seed and head size. The process of growing these sunflowers is similar to the process employed with any sunflower plant, although the harvest and processing steps are obviously different. Sunflowers are commonly eaten as a snack or included in some baked goods.
Instructions
1. Work the garden area to a depth of 6 to 8 inches with a tiller or garden fork or spade. Add up to 4 inches of compost to the soil and work it again to mix the compost within the soil. Smooth the soil with a rake.
2. Form a row in the smoothed soil about 1 inch deep. Space the rows about two feet apart. Plant seeds about one foot apart for standard varieties and two feet apart for giant sunflowers. Cover the row with soil.
3. Water the plants when leaves show signs of distress by curling. Sunflowers develop deep roots and often are grown without artificial irrigation, especially in areas with adequate rainfall.
4. Cultivate the space between rows and plants with a hoe to control weeds. Adding mulch after the plants have reached 6 inches in height conserves moisture and reduces weeds.
5. Harvest the whole head when the back of the head is dry and the seeds look plump. Cut the stalk about 1 foot below the head. Place the heads in paper bags to continue drying. You may need to harvest the heads early in the drying process to avoid bird and squirrel depredations. Allow the heads to dry in a low-moisture environment for a couple of months. Monitor for mold if excess moisture is present.
6. Rub two heads together to work the seeds loose from the heads. Catch the seeds as they fall in a bucket or pan. Toast the seeds at 300 degrees Fahrenheit for about 20 minutes for plain sunflowers or soak the seeds in saltwater overnight before toasting the seeds at 200 F for three hours for salted sunflower seeds.
Tags: about foot, feed human, feed human consumption, feet apart, human consumption
Baby artichokes are quicker to prepare than their larger brothers and, once you're done cooking, the whole thing is edible. They aren't really immature artichokes; they come from lower on the plant or from varieties that stay small. They only need to be trimmed but can be prepared lots of ways. Raw artichokes have antioxidants and are high in nutrients, including iron, fiber, potassium and vitamins C and K. They're an economical ingredient in the spring, and you'll feel like a gourmet cook.
Instructions
1. Squeeze the lemon juice into a large bowl of cold water and drop in the lemon halves.
2. Pull off the outer leaves of the baby artichokes until you reach leaves that are mostly yellow. Cut the top part of the leaves off at the point where they start to turn green and discard. Finish trimming any green leaves off the stem, and trim the stem so it is flat to the base.
3. Cut each artichoke in half and remove any purple leaves from the inside. If the artichokes are large, cut into quarters to help them cook properly. Place the artichokes in the lemon water as you finish cutting them.
4. Add the trimmed artichokes to the saute pan with 1/2 cup of water. Steam 10 to 15 minutes or until tender. Drain well.
5. Heat the pan again over medium and add the olive oil. Add the artichokes and desired seasoning. Stirring often, saute 5 to 8 minutes, until they are just starting to brown around the edges.
6. Serve topped with additional lemon juice, butter, salt and pepper to taste. Top with freshly grated Parmesan cheese, if desired.
Tags: Cook Baby, Cook Baby Artichokes, lemon juice, minutes until
A wine cellar is the perfect home addition for the serious collector. It gives you an elegant, sophisticated place to display your favorite wines and the perfect environment in which to store them, so that they improve with age. One of the major components of proper wine cellar climate control is humidity. You'll need to control wine cellar humidity to protect your investment.
Instructions
1. Determine your wine cellar's overall humidity levels to calculate how much artificial assistance it needs. Location is everything: If you live in the Southwest, then you will need a complete climate control system; if you live in the Northeast or the Deep South, then you won't need as much humidity control if you place your cellar in a good location.
2. Install a thermostat and hygrometer. Between the two, you will be able to keep a constant eye on the conditions inside the wine cellar. The temperature should remain at approximately 55 degrees F with a humidity of 60 to 65 percent.
3. Invest in both a wine cellar conditioner and a wine cellar climate control unit. The conditioner controls humidity, while the climate control unit regulates the temperature.
4. Check the hygrometer every day or every other day. This will give you a constant update on the humidity in the wine cellar. Letting the humidity drop for an extended period, even just a few days, can exert a profound effect on the corks in the bottles. It can dry a cork to the point where the seal is broken.
5. Turn on wine cellar conditioner and let it run whenever the room needs a new shot of humidity. Depending on the size of your wine cellar and the power of your conditioner, this can take anywhere from 15 minutes to 2 hours, so make periodic checks of the hygrometer to keep track of the conditioner's progress.
Tags: wine cellar, wine cellar, climate control, your wine cellar, cellar climate, cellar climate control
Enjoy fresh homemade marmalade straight from your bread machine.
You can do much more with your bread machine than just make bread. Bread machines routinely make cake, quick breads and dough for pizzas and rolls, and some machines also have a "jam" setting for creating fresh jams, jellies and marmalade. Making marmalade in your bread machine is fairly straightforward. Preparing the fruit requires some small effort, but the bread machine does the rest of the work and fresh homemade marmalade will be your reward.
Instructions
1. Remove the zest from two of the oranges. You can use the citrus zester or the knife, just be sure to cut down to the white pith beneath the outer peel to retain as much of the zest as possible. Set the zest aside.
2. Peel all three oranges, discarding the pith from the two that were zested along with the entire peel from the third orange.
3. Cut the oranges into quarters and set the fruit aside.
4. Zest the half-grapefruit in the same manner you zested the oranges. Set the grapefruit zest aside.
5. Remove and discard the pith from the grapefruit.
6. Cut the half-grapefruit into four equal pieces and set the fruit aside.
7. Chop the reserved zest from the orange and grapefruit finely with the knife. You can grate it in a food processor if you prefer.
8. Chop the reserved fruit from the oranges and the grapefruit, discarding any seeds.
9. Place the chopped fruit, along with as much juice from the fruit as you can reserve, and the chopped peels into the baking pan of your bread machine.
10. Pour the sugar and the pectin into the baking pan on top of the fruit and zest.
11. Insert the baking pan into the bread machine and close the lid of the unit.
12. Select the jam setting on your machine and press Start.
13. Remove the baking pan from the unit when the machine beeps and the complete light is lit.
14. Pour the finished marmalade into the glass container. There should be at least half an inch between the marmalade and the top of the container.
15. Chill in the fridge before serving. Marmalade thickens as it cools. You can also store the marmalade in the freezer if you wish.
Tags: bread machine, your bread, your bread machine, along with, bread machine, Chop reserved
Clear broth is used to make soup and is prescribed by doctors before certain medical procedures.
Grandma may have recommended her special chicken soup when you were feeling under the weather. You might find your doctor prescribing a clear liquid diet if you have the flu or other digestive problems, are undergoing surgery or are post-op. And, you probably use clear broth as a base for some of the soups you make at home. As well as having a mild taste, clear broth hydrates your body and adds potassium and salt to your system. It will not sustain you for long, however. Most doctors recommend remaining on clear liquids for only a few days at a time.
Instructions
Clear Liquid Diet
1. Drink clear broth as part of a clear liquid diet. Doctors may prescribe this type of diet to you if you are getting ready for or have just undergone surgery or if you have digestive problems. Clear liquid diets help to maintain your electrolyte balance and hydration, but do not have enough calories to maintain your body for more than a few days.
2. Follow your doctor's directions regarding the clear liquid diet. In general, such a diet includes one or more of the following at each meal and/or snack: chicken, beef or vegetable broth, water, gelatin, tea or coffee without cream or milk, clear soda, apple juice and other juices without pulp, or popsicles. You can add honey to your tea or coffee, as well.
3. Drink your clear broth as many times a day as you want, so long as your doctor approves. Most of the time, you are allowed unlimited clear liquids; if your doctor doesn't say so explicitly, be sure to ask.
Egg Drop Soup
4. Combine 2 quarts chicken stock, 1 quart water and 3 tbsp. dried green onion or chives. Bring to a boil.
5. Beat the whites of 2 eggs in a separate bowl.
6. Bring the soup to a boil. After the soup is boiling, hold the bowl of egg whites close to the pan. Dip a fork into the egg whites and drop the egg whites into the pan from a height of about 6 inches. This will make the egg whites stringy, as they cook completely when hitting the boiling broth. Serve topped with fresh chives, if desired.
Poblano Pepper Soup
7. Combine 8 poblano peppers, 8 peeled garlic cloves, 4 peeled and quartered yellow onions and 3/4 cup olive oil in a baking dish.
8. Sprinkle with 1 1/2 tsp. of table salt. Mix to coat the vegetables with the oil. Cover. Bake at 375 degrees Fahrenheit for about 30 minutes, or until the vegetables are soft. Remove from oven.
9. Cool the pepper mixture slightly. Remove the seeds and stems from the peppers. Add the garlic, onion and pepper mixture to the soup pot.
10. Bring the soup up to a boil again. Chop the broccolli and add to the soup. Add cumin and some of the oil from the pepper-onion-garlic baking dish according to your taste.
11. Bring the soup back up to a boil. Turn the heat down to simmer and cook for 35 to 40 minutes, or until the brocolli is soft. Remove from heat. Puree with an immersion blender. Serve hot.
Using a toaster can make breakfast preparation easy.
Breakfast is said to be the most important meal of the day. The food we eat in the morning fuels our bodies for the remainder of the day. Of course everyone has different approaches to what they will or won't eat in the morning depending on tastes and time. Some people have time to prepare a full meal of eggs, bacon, hash browns and toast. Most people either don't have the time or don't want to spend the time. There are several options for breakfast that come in frozen forms that are easy to prepare.
Frozen Foods for the Toaster
Frozen pancakes, waffles and French toast are available in most supermarkets. Sometimes blueberry or strawberry pancakes and waffles or different shapes for kids can be purchased. These fit right into a toaster slot and take only a few minutes to warm up. It's best if your toaster has a "defrost" option, but it's not critical. Most toasters are capable of warming up a frozen pancake or waffle. The mini-pancakes are not recommended for toaster preparation. They're not easy to remove from the slot. A toaster oven would be preferable for the minis. Frozen bagels and breakfast pastries can also be found at most supermarkets.
Preparing Your Own Frozen Foods
Frozen pancakes, waffles and French toast don't have to be purchased at the supermarket. The next time you prepare breakfast from scratch using your own ingredients, mix enough batter to make a few extra servings. Once the extra servings have cooled, seal them inside of a zipper freezer baggie and store them for future use. It's best to package them into single serving portions when freezing them.
Full Frozen Prepared Breakfasts
There are several pre-packaged meals available in frozen form. These typically take only a few minutes to prepare in the microwave. They usually consist of scrambled eggs and bacon or sausage with hash browns. Note, however, that these meals are likely filled with trans fats, preservatives and sugars. Aunt Jemima's scrambled egg and sausage breakfast scored quite poorly when compared to other frozen breakfast options.
Frozen Breakfast Foods That Must Be Prepared
Many breakfast foods can be purchased individually and are fairly easy to prepare. Hash browns, for example are much easier to prepare from frozen form rather than peeling and chopping fresh potatoes in the morning. Frozen sausage is also easy to prepare, either in a skillet or in the microwave. Bacon can be frozen, but for best results should be thawed prior to cooking. Egg substitutes can also be stored in the freezer, but like bacon, must be thawed completely before cooking.
Smoothies
Smoothie options are limitless. A smoothie is made by blending ice and yogurt to any combination of fresh or frozen fruits. The smoothie can be tailored to your specific tastes. Add strawberries, blueberries, bananas, blackberries, raspberries and even coconut. Pour in a cup or so of milk or fruit juice. Any type of yogurt can be added, just a couple spoonfuls. The flavored yogurts are good to use, but the plain Greek yogurts are among the best. The Greek yogurt won't mask the natural taste of the fruits that are being added. Drop in five or six ice cubes. Flavored protein powder can be added, as can flax seeds for added health benefits.
Tags: easy prepare, pancakes waffles, eggs bacon, extra servings, French toast, Frozen Breakfast, Frozen Foods
Chocolate is often considered to be junk food. But, dark chocolate has been found to have health benefits. To reap the health benefits of dark chocolate, you must exercise portion control and avoid dark chocolate that is combined with common, unhealthful candy bar ingredients, such as nougat and caramel.
About Chocolate
Chocolate is made from cocoa beans, obtained from the cocoa tree. Varieties of chocolate include white, milk, semisweet, bittersweet and unsweetened. Semisweet, bittersweet and unsweetened are considered to be dark chocolate.
What Makes Dark Chocolate Healthy
Dark chocolate is rich in flavonoids, which provide antioxidant power to repair cell damage and shield the body from environmental toxins, such as cigarette smoke. White and milk chocolate do not contain enough flavonoids to provide a health benefit.
Other Health Benefits
Dark chocolate benefits the heart by lowering blood pressure and reducing LDL, or bad cholesterol. Dark chocolate also stimulates the production of endorphins, which can give a feeling of pleasure, and serotonin, which acts as an anti-depressant.
Beneficial Amount
Eating too much dark chocolate can negate its healthy effects. The amount of chocolate that should be eaten is being debated, but a study by Dirk Taubert, MD, PhD, of Germany's University Hospital of Cologne, limited daily chocolate intake to an amount the size of a Hershey's Kiss.
Fun Fact
Dark chocolate contains from 5 to 25 mg of caffeine. This is a relatively small amount when compared with the 65 to 192 mg of caffeine found in brewed coffee.
Tags: dark chocolate, bittersweet unsweetened, chocolate that, Dark chocolate, from cocoa, health benefits
Older children can use a microscope to look at plant cells before they make the model.
Kids will easily remember all the parts of a plant cell when they construct an edible gelatin model with different types of candy representing the different parts of the cell. Use fruit and sugar-free gelatin for a more nutritious alternative. Young children can make a model that only includes the major parts of the cell. Older children can include all parts of the cell and draw a chart showing the names of the parts and the foods that represent them in the model.
Instructions
1. Open the plastic bag and place it in a medium bowl. The bag will be the cell membrane.
2. Pour the lemon gelatin into the medium bowl. Mix in 3/4 of a cup of boiling water. Stir until the gelatin is dissolved. Mix in 3/4 of a cup of cold water. Pour the gelatin into the plastic bag. The gelatin is the cell's cytoplasm.
3. Place the gelatin in the refrigerator for an hour until it's almost set. Add the plum to represent the nucleus. The skin will be the nuclear membrane and the pit will be the nucleolus. Add a chunk of melon for the vacuole. Use the cell diagram to determine the size and placement of the fruit.
4. Add small candies, or fruits and nuts, to represent the smaller parts of the cell. For example, candy sprinkles or sunflower seeds can represent the tiny ribosomes and blueberries, or small round candies can be the amyloplasts.
5. Seal the bag and return the model to the refrigerator until it's completely set.
Tags: parts cell, gelatin into, make model, medium bowl, Older children
also bears the name Chinese tallow tree. It is a 30- to 40-foot-tall tree that has white seeds inside the fruit borne on the ends of the branches. Chinese cultivators extracted tallow from the seeds inside the fruits to use in candles and soap. Popcorn tree is only suitable for cultivation in U.S. Department of Agriculture zones 8 through 11. In these warm climates, the tree freely seeds and germinates, becoming a nuisance plant.
Description
The Chinese tallow tree is a medium-sized tree with diamond-shaped leaves that are thin and flutter in the wind. The leaves are 2 to 3 inches long and are deciduous, providing a brilliant fall color display. The tree has been widely used in warmer climates as an ornamental and has attractive spring flowers in the form of catkins dangling off the branch tips. The characteristic fruiting capsule is three-lobed and brown and has waxy white seeds. The tree has a tidy growth habit with a spread half the length of the height.
Locations
Chinese tallow tree is native to both China and Japan and can be found in other parts of the temperate Asian continent. The tree was brought to the United States in 1776 and has been widely used as a street tree. It thrives in either full sun or partial shade and has moderate drought tolerance, which makes it useful in public spaces. It is a widely adaptable tree that can also grow in moist areas.
Care
Popcorn trees are so vigorous they need little extra attention once they are established. The trees require average water, especially when young and while establishing. The plant is fast growing and can get up to 5 feet tall in the first year. Spring applications of nitrogen are beneficial but not necessary. To prevent the tree from spreading, it is wise to prune off the fruit in summer to late fall. Prune off the suckers that arise from the base of the plant to keep the trunk clean and clear. Popcorn tree doesn't have any serious pests or disease problems.
Invasiveness
The popcorn tree is not recommended for cultivation in many of the warm-season areas of the United States. It has escaped domesticity and is now naturalized in the wilds of Florida and California where it has taken over the ecosystem. Their fruits are eaten by birds who spread the seed or it falls below the parent tree when the fruit is ripe and bursts open. Popcorn tree adults are often ringed with their progeny. Southern state governments do not recommend the purchase of the tree and have management programs in place.
Tags: Chinese tallow, Chinese tallow tree, tallow tree, been widely, been widely used, Popcorn tree, Popcorn tree
Nachos are an all-time favorite snack often found at fun get-togethers such as Super Bowl parties, baseball games, movies, a friends' night in or just as a tasty and easy snack at home. The problem is most nacho platters are laden with unnecessary fat because of the heavy cheese, thick sour cream, avocado and fattening chips that accompany them. Low-fat nachos are easy to make and healthier, so try this recipe for lower-fat vegetarian nachos to avoid unnecessary calories while keeping the nacho taste you love.
Instructions
1. Cover a large baking sheet with aluminum foil. Preheat the oven to 400 degrees. Spread tortilla chips across the baking sheet, covering the whole area.
2. Dice the onion, peppers and tomato. Spread them evenly over the tortilla chips. Add olives and cover the whole layer of chips in low-fat cheese.
3. Bake the nachos in the oven for about 5 minutes. Check the nachos halfway through to make sure the cheese is melted, but not dried up. If the cheese looks dry or the chips are getting dark brown, remove the baking sheet from the oven.
4. Remove the nachos from the oven and let them stand for a few minutes. Divide the nachos into big chunks and put them on a large plate or platter. The foil makes it easy to put the chips on a platter because you can put the foil and chips on a tray without having to separate them.
5. Add the fat-free sour cream in small dollops on top of the nachos. Serve with salsa on the side for dipping.
Tags: baking sheet, from oven, sour cream, tortilla chips
Various types of plants and trees need very different growing conditions to take root and grow up strong, healthy and fruitful. For example, unlike other types of trees, almond trees need particularly dry soil to do well. Without dry soil, the tree may not produce as many or as high quality almonds, or it may not be able to grow to its full potential. To avoid these problems, prepare the soil for your almond trees.
Instructions
1. Avoid watering the soil prior to planting your almond trees. Almond trees need well-drained soil to take root and grow.
2. Turn over the soil several times and allow the various layers to dry out before you plant the almond trees. This will ensure that there's not excessive moisture within the soil.
3. Test out the deepness of the soil. Almond trees need deep soil of several feet or more to take root and grow properly. Before planting your almond trees, till the soil to be sure the various layers are quality soil, rather than clay or rock.
4. Perform a soil analysis test to determine the quality of the soil. Soil-analysis test kits are available from garden supply stores. Look closely at the test results.
5. Balance out the components of the soil based on the soil analysis test. For example, almond trees do not grow well in soil that contains harmful salts. If your soil contains these substances, balance it out by mixing it with soil from a home and garden center made to neutralize harmful salts.
Tags: almond trees, trees need, root grow, take root, take root grow, your almond, your almond trees
This chicken dish is spicy, juicy and crisp on the outside. It's easy to make and ideal for a Monday night football snack or a weeknight supper. Japanese-style panko gives a crispier result and sticks more readily to the chicken than traditional bread crumbs. But if you can't find panko, it's OK to use a traditional version. This dish serves six. Pair with basmati rice and tomato salad for a light and tasty meal.
Instructions
1. Blend the ginger, garlic, chilies and 1 teaspoon of salt to make a marinade. Transfer the mix to a bowl and add the chicken. Coat the pieces in the sauce and the place the container in the refrigerator to marinate for 1 hour.
2. Preheat the oven to 400 F, or 375 F for a convection oven. Pour the oil into a roasting pan or a rimmed cookie sheet. Place the pan in the oven for 10 minutes to warm.
3. Combine 1/4 teaspoon of salt and the pepper with the panko. Beat the egg and place on a shallow plate or in a wide bowl.
4. Remove the chicken from the marinade and roll each piece in the bread crumbs to coat thoroughly. Dip each piece of chicken into the beaten egg and then add a second coating of bread crumbs.
5. Spray the chicken lightly with a cooking oil. Arrange the chicken on the hot roasting pan and cook for 20 minutes. Turn over the chicken and return to the oven until the meat is cooked through and golden brown.
6. Remove the chicken from the oven and let it rest 5 minutes to redistribute the juices before serving.
Tags: bread crumbs, chicken from, each piece, Remove chicken, Remove chicken from, teaspoon salt
Sure, Mango in salsa sounds a little odd. But it can make a very pleasant addition to many different dishes.
Instructions
1. Chop the mango into small pieces. The goal here is to cut the fruit into pieces that will spread the flavor quickly through the salsa mix. The small pieces will also help when it comes to eating it with corn chips.
2. Again, for the Red Bell pepper, chop it into small pieces. Got to get those juices mixed together for the flavor.
3. Finely chop the red Onion. Red onion is a good choice for this salsa. It provides a nice onion flavor without being overpowering. While, not as colorful, a Walla Walla Sweet onion will certainly sweeten the salsa mix and reduce the onion flavor even lower than a Red onion.
4. For the Cilantro (also know as Coriander), 2Tbs is a very rough guideline. However much cilantro you choose to add, just a rough chop is all that is needed.
5. Add the juice of one whole lime. The standard hand orange juicer tool will work for this or you can squeeze the lime with your hand. Just watch out for the seeds. You can even use about 2Tbs of bottled lime juice, not as nice as fresh lime, but it works.
6. For adding the lime rind, be very judicious on how much you add. Lime rind is a strong flavor. I would recommend only adding 1Thsp (2Thsp at most) of finely chopped rind. Ultimately, trust your own taste buds.
7. For the final, and arguably most important step, brewing. No, this is not an alcoholic beverage. Mix all of the ingredients into your bowl and let stand for at least 1 hour. Waiting for 24 hours would be ideal, by that time all of the different flavors in your salsa will be "brewed" together for best effect.
Tags: small pieces, into small, into small pieces, onion flavor
You can make homemade Teriyaki sauce for a fraction of the cost of restaurant Teriyaki. Save money and enjoy a favorite dish without having to leave home or swipe your credit card. This Teriyaki sauce recipe is a family favorite. You can use it as a marinade or for grilling.
Instructions
1. Begin preparing this teriyaki sauce recipe by simmering 1 cup of soy sauce in a medium saucepan with 1 teaspoon of garlic, 1/2 cup brown sugar, T rice wine vinegar and 1/2 teaspoon of ground ginger
2. After your Teriyaki sauce has simmered for 15 minutes add 1 can of pineapples in heavy syrup. If you don't like the flavor of the pineapples cooked, you can drain the juice into the sauce and then later, serve the pineapples on the side.
3. Use your homemade Teriyaki sauce as a marinade, let the meat soak in it for 10-15 minutes before cooking
4. Bake 1 pound of chicken breasts and sliced green peppers in a 9 inch square glass dish with the Teriyaki sauce. Add the sliced pineapples to the top during the last ten minutes.
A number of recipes are available for making lemon cookies using a lemon cake mix. Two recipes are quite easy and make great tasting cookies. One requires Cool Whip. The other requires eggs, vegetable oil, and a tasty icing. Whichever recipe you choose, the lemon cookies will be a soft cookie, which will complement any cup of tea, coffee, or glass of milk.
Instructions
Make Lemon Cookies with Cool Whip
1. Combine one lemon cake mix, one 9 ounce tub of Cool Whip, and one egg. Mix the ingredients together with an electric mixer until well blended.
2. Drop the cookie mixture by teaspoonfuls into the 1/2 cup of confectionery sugar. Roll into balls and place on a cookie sheet.
3. Place in an oven preheated to 325 degrees. Bake the cookies for approximately 15 minutes or until lightly brown. Remove from the oven and cool on a cookie rack.
Make Lemon Cookies with Eggs and Oil
4. Combine the cake mix, two eggs, and 1/2 cup of vegetable oil. Mix until the ingredients are well blended.
5. Drop the dough by rounded teaspoonfuls onto the cookie sheet. Place in an oven that has been preheated to 350 degrees. Bake for approximately eight minutes. Remove from the oven.
6. Combine the confectionery sugar, lemon extract, and milk to make a thin icing. Use just enough milk to make the icing a consistency for easy drizzling on the cookies. While the cookies are still warm, drizzle on the icing or wait until the cookies are completely cooled, if you do not want the icing to melt into the cookies.
Tags: Cool Whip, Make Lemon, Make Lemon Cookies, blended Drop, confectionery sugar, cookie sheet
Not all croutons are created equal. Croutons come in all shapes and sizes. Some are spicy and others cheesy. What most have in common is that they are generally crispy and versatile. There are many brands on the markets, and choosing can be difficult. You just need to try a few and find a favorite.
Popular Crouton Brands
Some of the more popular brands that are easy to find at your local grocer include Fresh Gourmet, Mrs. Cubbison's, Pepperidge Farm, Cardini's, Chatham Village and Reese. Fresh Gourmet is the fastest-growing crouton brand on the market. They are made from fresh bread that is seasoned and toasted.
Crouton Flavors
Croutons come in an array of flavors. Some of the more popular ones are herb, garlic and butter, ranch, Caesar, onion and garlic, parmesan and sun-dried tomato. If you have a sweet tooth, you may even be able to find cinnamon flavored--if not, you can always make your own.
Nutritional Value of Croutons
Croutons can be high in sodium and sometimes fat. Remember to read the label prior to buying them if you are on a restricted diet. However, you can find croutons that are organic, low-sodium and even fat free. Most of the big brand names will carry croutons in all of these categories.
Size Matters
Size is also a factor when deciding on the best type of crouton. Typically, there are four sizes to choose from: traditional cut, restaurant cut, generous and premium. Again, it all depends on taste and for what you plan to use your croutons. If you are tossing them in a salad, you may want something more robust to make a statement. If you just want to add a little zip to your soup, you may want to go with something smaller that will compliment the dish, but not take anything away from it.
Croutons Can Be Very Versatile
Croutons can be very versatile. You can toss them in with your salad, add them to a soup, create a crunchy snack mix, make a stuffing for a chicken, add them to your meatloaf mix or even top off your pizza. Croutons can also be made out of just about any type of bread. If you are tired of the same old white bread type, try sourdough, pumpernickel or whole grain. And while croutons are easy to find in your local supermarket, they are also easy to make. So, if you are feeling creative, you can use that old stale bread and turn it into something truly enjoyable.
Tags: Croutons come, easy find, easy find your, find your, find your local
Use Jell-O molds for party deserts or family get togethers.
Jell-O is a fun, jiggly treat that comes in all kinds of fruity flavors. To make the snack even more fun and entertaining, use molds to form shapes that fit the theme of a party, or just to make the Jell-O look more interesting. Using a Jell-O mold to create a variety of shapes is not a difficult process.
Instructions
1. Add gelatin to water in a pot. How much water depends on how much Jell-O you are using. Use half the water you need to fully make the Jell-O because you need some later to cool the gelatin down. Follow directions for proportions. Set the pot to boil and dissolve the Jell-O. Stir the Jell-O as it boils.
2. Add the other half of the water to the mix once it has dissolved. This portion of water needs to be chilled cold. Stir the Jell-O as you mix.
3. Coat the entire mold with a non-stick cooking spray if the Jell-O mold is not non-stick.
4. Pour the Jell-O into the mold and place it in the refrigerator. Wait one hour.
5. Pull the mold out of the refrigerator after the first hour if you want to put items in the Jell-O. Mix in anything you want, from marshmallows and candies to fruit and nuts. If you prefer the items to be at the top of the finished product, put them in at the beginning instead, before pouring in the Jell-O.
6. Place the mold back in the refrigerator until it has completely set up. This takes up to two more hours depending on the size of the mold.
7. Remove the mold and place a plate upside down on top of it. Hold the plate and mold at the same time and flip it over. Place the mold and plate on a counter and tap the mold with your hand. Remove the mold to uncover the Jell-O. Keep the Jell-O in the refrigerator until it is time to be served. If the Jell-O won't release, turn it back over and dip the outside of the mold in warm water for few seconds, then try again.
Tags: half water, Jell-O mold, make Jell-O, mold place, mold with, Place mold, refrigerator until
A lemon-based salad dressing adds zip to your salad without piling on calories.
If you love a good homemade salad, you should also make the extra effort to create your own salad dressing to accompany your healthy greens. A lemon-based salad dressing is a tangy way to liven up your salad and not add too many calories to the dish. This salad dressing also can be used on steamed vegetables to give them a little kick. Use fresh ingredients for the best results. This method yields about 6 servings of 2 tbsp. each.
Instructions
1. Roll room-temperature lemons on a counter for 30 seconds. You also could microwave the lemons for 20 seconds to make the juice easier to obtain. Slice the lemons in half and juice them. Collect at least 1/2 cup of juice from the lemons, removing any seeds.
2. Add to the lemon juice a 1/2 cup of olive oil, salt and pepper, and minced garlic, to taste. Whisk the ingredients together. This creates a clear vinaigrette.
3. If you wish to make a creamier dressing, whisk in 1/2 tsp. of Dijon mustard to the vinaigrette.
4. Pour the lemon dressing into a serving cruet. Serve immediately or refrigerate. Shake before using.
Tags: salad dressing, your salad, lemon-based salad, lemon-based salad dressing
Apples are a delicious and nutritious food that offer many health benefits. However, they have a structure that can make eating a full apple difficult. Understanding the structure of an apple can help you eat your way around this delightful fruit.
Stem
The stem is the small piece of wood on the top of apples. When the apple hangs from the tree, the stem is what secures it and provides the nourishment the apple needs to survive.
Blossom End
The dark, crusty material in the folds at the bottom of the apple is the blossom end. This is all that remains of the stigma, style, stamens and sepals of the apple. If the apple was still on the tree, this is where it would be fertilized.
Core
The core is at the center of the apple. This is the hard, protective covering for the seeds. This protects the seeds from people eating the apple, as the core is inedible and will be discarded. The seeds can then be released.
Seeds
The seeds of the apple exist in the center of the core and are only released after the apple has been eaten or fallen off the tree. The seeds then burrow into the ground to grow more apple trees.
Hypanthium
The hypanthium is the fleshy substance that surrounds the core of an apple. This is what you eat when you bite into an apple.
With 11 different regenerations of the Doctor from Doctor Who, it's easy to find your favorite and mimic his style. If you're a fan of Doctor Who and want to confuse, impress and make your friends laugh, you can dress up like your favorite Doctor for any fitting occasion. Whether it's a comic convention, cosplay or a costume party, you can easily learn dress like any regeneration of the Doctor.
Instructions
1. An edgy striped suit helps you mimic the 10th Doctor in Doctor Who.
Select your suit. Since there are so many different regenerations of the Doctor, the suit color varies. For instance, if you're a fan of the 10th Doctor, you could opt for a navy blue and black pinstripe suit. If you prefer the fourth or fifth Doctor, you can select a leisure suit of any color. Model the suit you choose depending on the Doctor you prefer.
2. A pair of suspenders worn with your suit mimics the 11th doctor, played by Matt Smith.
Select your accessories. For example, the 10th Doctor wears thick, black-rimmed eyeglasses, the third doctor wears a dandy bow-tie and the 11th doctor wears suspenders. One doctor even wears a celery stick on his jacket lapel.
3. Chuck Taylors or Converse tennis shoes are quirky Doctor Who accessories.
Choose the right shoes. Not all doctors wear the same kind of shoes. The 10th doctor in the Doctor Who series wears Chuck Taylor or Converse tennis shoes with his suit. The 9th doctor wears boots and others wear loafers and other shoe types.
4. Fezzes are cool.
Select the appropriate outerwear for your Doctor Who look. Outerwear includes jackets, capes and hats. For instance, the third doctor, played by Jon Pertwee, wore a black and red half-cape over his suit. The 9th doctor, played by Chris Eccleston, wore a black leather jacket. One popular outerwear choice, however, is a red fez. As the 11th doctor says, "Fezzes are cool."
5. Obtain a sonic screwdriver. The sonic screwdriver is the ultimate lock-pick and universal cure-all in the Doctor Who universe, much like the tricorder on Star Trek. Depending on which regeneration of the Doctor you're trying to be, the color of your sonic screwdriver will vary from blue to green. You can obtain one of these through a novelty memorabilia merchant or online. Keep the sonic screwdriver in your jacket pot with your Doctor Who suit, so you can whip it out and fix any problem that arises.
Tags: sonic screwdriver, 10th Doctor, 11th doctor, doctor played, doctor wears
Habanero peppers normally grow green and turn orange or red when ripe.
Habanero peppers are among the hottest members of the chilli pepper family, typically clocking between 100,000 and 350,000 Scoville units, a widely recognized measure of chilli heat. By comparison, original recipe Tabasco sauce has between 7,000 and 8,000 Scoville units. Drying Habanero peppers is a great way of preserving the fruit's intense flavor and heat for later use in stews, chillies or other recipes that could use a little kick. Grinding dried Haberneros into flakes or powder is a sensible way of maximizing your harvest if you grow your own chillies. Ristras, a bunch of peppers hang-dried using a needle and thread, provide an attractive, space-saving alternative to standard rack drying.
Instructions
Wire Rack Drying
1. Wash the peppers under cold running water, gently brushing away any dirt. Dab the peppers dry with a clean kitchen cloth.
2. Arrange the peppers on a wire rack so there is space between the fruit for air to circulate.
3. Place the rack in a dry, well ventilated room. Air must be able to circulate around and between the fruit.
4. Wait a few weeks. The peppers will slowly lose their moisture, giving you perfectly dried peppers.
Hang Drying (Ristras)
5. Wash the peppers under cold running water, gently brushing away any dirt. Dab the peppers dry with a clean kitchen cloth.
6. Pass the needle and thread through the stalk of the pepper, wrap it around several times and pass it through a second time. This pepper will be at the bottom of the ristra.
7. Thread the needle and thread through each stalk, forming a stack as you work.
8. Hang the ristra by the thread in a dry, well-ventilated area. The peppers will lose their moisture over the next few weeks, slowly turning brittle.
Tags: Habanero peppers, needle thread, away dirt, away dirt peppers, between fruit, between Scoville
Homemade fruit punch is an excellent drink for parties because it's easy to dress up and change around and it's relatively inexpensive to make. There are thousands of different ways to make fruit punch and serve the final product, including using ice molds, fresh fruit or frozen sherbet. With a little effort, you can make a homemade fruit punch that will be a hit for your next party.
Traditional Fruit Punch
The traditional recipe for homemade fruit punch involves juice from concentrate, which is available from your local grocery store. You simply add 2-3 cans of frozen juice concentrate, mix with the amount of water specified on the packaging and you're all set. For example you can mix one can of orange juice, one can of lemonade and ten cups of water. However there are endless possibilities to this recipe. Instead of using water, try adding ginger ale, pineapple juice, apple juice or a combination of juice and water. Another option is to replace the water with lemon-lime soda such as 7-Up or Sprite. This is best when working with tropical-flavored fruit punches.
Fresh Juice Punch
The recipe for fresh juice punch is similar to traditional fruit punch, but uses fresh juice in place of the frozen. If you don't have access to fresh juice, using a canned or bottled juice works well. Start with a base of orange juice and add in other juices that you like. Two cups of orange juice with one cup of pineapple juice and one cup of cranberry juice is a good choice, or you can substitute pomegranate juice for the cranberry juice. Additionally you can tone down the fruit flavor and add bubbles by using equal parts of lemon-lime soda or soda water.
Decorations and Serving
A unique way of serving homemade fruit punch is by using an ice ring, mold or block. Make an extra serving of your fruit punch and pour it into a mold, either a ring or another form. Then freeze the mold overnight, drop it in the punchbowl and top with the unfrozen fruit punch. You can also use regular ice cube trays or shaped ice cube trays and freeze your extra punch in those overnight. This prevents your fruit punch from getting watered down and losing its flavor when ice cubes made from water melt in the bowl. Adding small pieces of fruit to the ice cube trays is a cute way of decorating the punch. You can also make skewers of fruit and serve one in each cup, or float pieces of fruit in the punchbowl.
Tags: fruit punch, cube trays, homemade fruit punch, orange juice, cranberry juice
Marshmallows contain animal-based gelatin, but vegan versions are available.
Conventional marshmallows contain gelatin, which is derived from the skins and bones of pigs and cows. However, vegan marshmallow varieties are available for people who do not eat animal products. These may be thickened with agar (from red algae), carageenen (seaweed extract) or plant-based gums. Vegan marshmallows can be used in hot cocoa, s'mores, rice crispy bars and rocky road brownies, as well as baked on top of holiday yams. They are readily available online and at a number of grocery outlets and vegan-related businesses. In addition, there are several resources for homemade recipes.
Instructions
1. Several online sources sell and ship vegan marshmallows directly to consumers.
Browse online stores specializing in vegan food products. Vegan Essentials based in Waukesha, Wisconsin, and Cosmos Vegan Shoppe, operating from Atlanta, Georgia, both sell vegan marshmallow items. Cold packs may be recommended for shipping during warm weather.
2. Local food co-ops are known for fresh produce, but they also carry vegan products.
Join a member-owned local food co-op. Cooperatives, like the Moscow Food Co-op in Idaho and La Montanita Co-op in Albuquerque, New Mexico, often carry vegan food products. Co-ops also may be open to stocking or ordering new items upon request, since members (who are also consumers) own the stores.
3. Large natural food chains like Whole Foods Market stock vegan items.
Shop health food and natural food stores. Dozens of Whole Foods Market locations across the country stock vegan marshmallows in their dairy, bakery or refrigerated departments. Local health food stores like Abby's Health & Nutrition in Tampa, Florida, also carry vegan products.
4. Conscientious shoppers often can find vegan ingredients at regular grocery stores.
Explore baking and natural foods aisles in supermarket chains. Many Midwest-based Hy-Vee grocery store locations in Iowa, Kansas and Missouri carry vegan marshmallows and marshmallow cream, among other vegan products. The company features HealthMarket departments with natural and organic items.
5. Veggie-friendly eating establishments sometimes sell vegan packaged foods.
Frequent vegetarian restaurants, caf s and coffee shops that sell vegan foods. These include Green Restaurant in Tempe, Arizona; Zephyr Vegetarian Caf in Long Beach, California; Beans & Leaves Coffee & Tea Caf in Long Grove, Illinois; and Green Life Caf in Philadelphia.
6. Smaller specialty markets may carry a selection of vegan foods.
Stop in at vegan grocery stores. Food Fight! in Portland, Oregon; All Vegan Shopping in San Diego; and Pangea in Rockville, Maryland, sell vegan marshmallows in their stores and online.
7. Some religious groups advocate vegetarianism and may be sources of vegan products.
Check out Seventh-day Adventist Church bookshops. The Adventist Book Center in Mount Vernon, Ohio, stocks vegan treats. Many Adventists advocate vegetarianism and avoid animal-based foods that are thought of as "unclean."
8. Sweet shops may sell vegan ingredients as well as prepared baked goods and candy.
Seek vegan sweets at specialty bakeries and candy stores. One popular brand, Sweet and Sara, produces vegan marshmallows in different flavors, as well as vegan marshmallow treats. The company distributes its products online and at numerous locations around the country, but also operates its own marshmallow factory in Queens (New York City), which is open by appointment.
9. Animal-related organizations may have outlets for selling vegan food items.
Visit animal sanctuaries that have gift shops. Farm Sanctuary in Watkins Glen, New York, carries Sweet and Sara products.
10. Home cooks can make vegan marshmallows in their own kitchens.
Make your own marshmallows without using gelatin or other animal products. Vegetarian cookbooks, magazines and websites have recipes for homemade vegan marshmallows. New Zealand-based Angel Food sells a vegan marshmallow mix online. Add sugar, water, corn or rice syrup, vanilla and cornstarch to the mix to make 50 vegan marshmallows.
There's something wonderful about warm, gooey cheese. Serving cheese fondue is a time-honored tradition that can make a big impact on your next party or get-together. So if you want to know the best way to serve cheese fondue, keep reading. You will have the fondue pot warmed up in no time.
Instructions
1. Prepare the cheese fondue according the recipe 30 minutes before your guests arrive. While there are different variations, a cheese fondue recipe typically consists of 2 different kinds of cheese, a little bit of white wine or beer and some flour for thickening.
2. Transfer the mixture to a lit fondue pot once the cheese is melted.
3. Arrange various dippers on a tray and place it next to the fondue set. Good dippers for cheese fondue are crusty French bread, vegetables, cooked meat, potatoes and any other savory item you can think of.
4. Instruct guests on spear a piece of bread, dip it into the fondue and then twirl to remove any excess.
5. Explain the fondue etiquette rules to your guests. The rules include not allowing their lips to touch the fondue fork, not double dipping and not dropping any food into the fondue pot. Give guests a separate plate and fork on which to transfer over their food while it cools.
6. Keep track of the dippers and fondue supply and replenish as needed.
Inside-out rolls are known as Uramaki. They are similar to maki rolls but a little more challenging to make since the rice is on the outside of the nori. You can impress others at dinner parties by serving these along with your maki rolls.
Instructions
1. Use plastic wrap to cover the bamboo rolling mat, also known as makisu, to keep the mat from getting sticky.
2. Place a piece of nori, shiny side down, onto the bamboo mat. You can use a whole sheet of nori or cut the sheet vertically and horizontally so that it makes four pieces.
3. Cover the nori sheet with rice. This should take about 3/4 cup of sushi rice to cover the nori.
4. Wet your hands. Spread the rice over the nori sheet using your hands. The rice is sticky so keep water handy to re-moisten your hands as needed.
5. Flip the nori over so that the rice is now facing the bamboo mat and the nori is facing upwards.
6. Place the fillings on the nori. You can place the fillings on the bottom edge of or 2/3 the way down the nori. The bottom and top edges are the longer sides of the nori sheet.
7. Roll the sushi. Use the rolling mat at the end nearest to you. Roll away from you while applying pressure. If the plastic wrap is only on one side of the bamboo mat, make sure to peel it as you go so it is on the outside of your roll and not inside of it.
8. Decorate the outside of the roll with ingredients such as sesame seeds, tobiko, masago or other ingredients to add color and flavor to the outside of the roll. Peel the plastic wrap way from the roll to add the ingredients. Add vegetables or thin strips of fish if you wish to the top of the roll at this time. Remember to squeeze the roll again so these items stay as toppings on your roll.
9. Moisten a sharp knife and cut the roll into half and then once more until you have 6 or 8 pieces. Remoisten the knife as you cut.
Tags: nori sheet, plastic wrap, your hands, maki rolls, outside roll, your roll
Potato skins may be frozen up to a week in advance.
Whether your family likes them as snacks, or you're going to have a big party that you want to prepare for early, potato skins freeze well up to a week in advance. If you work during the week and only have time to do serious cooking on weekends, prepare these one weekend for guests who are visiting the following weekend. No need to defrost, either; they go straight from the freezer to your preheated oven with the help of a little aluminum foil.
Instructions
1. Fill your potato skins according to your recipe, as you would if you were going to cook them for immediate consumption.
2. Tightly wrap each potato skin with plastic wrap. Make sure to wrap each one completely so that no part of the potato skin is exposed, or you may risk freezer burn.
3. Store the potato skins in a single layer on a sheet pan in your freezer. Once they are completely frozen, you can stack them, but do not stack while they are unfrozen because their shape may be damaged.
Tags: potato skin, potato skins, week advance, wrap each
For years, people have been trying to duplicate Colonel Sanders' original recipe for Kentucky Fried Chicken. It's not the secret seasonings that prevent success, it's the risk involved in using the pressure cookers KFC uses to fry chicken. But if you use a certain method, you can get the flavor and texture of Kentucky Fried Chicken without trying to use a pressure cooker at home.
Instructions
1. Soak 5 lbs. of chicken pieces in 1/2 gallon of water mixed with 5 tablespoons of salt for an hour. Beat two eggs in a bowl and mix in 2 cups of milk. Mix 4 cups of flour, 2 teaspoons of Accent, 2 teaspoons of flour and 2 tablespoons of salt in a 1-gallon plastic zippered bag.
2. Put 1 inch of soybean oil in a large pan or skillet. Preheat the pan over medium heat.
3. Remove the chicken from the salt water and dry it off with paper towels. Put one piece of chicken in the plastic zippered bag of flour mixture, close the bag and shake it until the piece of chicken is covered. Remove the chicken from the bag and dip it into the bowl with the milk and egg mixture. Put the chicken back in the bag of flour mixture and shake it until it's completely covered. Repeat these steps with each piece of chicken.
4. Place enough chicken in the preheated frying pan to fill the bottom of the pan. Cover the pan and let the chicken cook for a half hour, turning the chicken every 5 minutes.
5. Check the center of a large piece of chicken to make sure it's done--in other words, no pink remains. Remove the cooked chicken from the pan and place it on a platter covered with paper towels to absorb the oil.
Mushroom soup is seen on tables in homes and restaurants throughout the world. It's perfect for lunch or dinner in the colder months, especially when served with hearty, thick-sliced rustic bread or a French baguette. This recipe calls for the addition of more exotic mushrooms like the cepe and oyster mushroom along with the common button mushroom, and adds Gruyere cheese for an earthy complexity and intensity.
Instructions
1. Heat the extra virgin olive oil over high heat and cook the onion and half the garlic 2 to 3 minutes or until translucent. Add 1 tbsp. butter to the skillet.
2. Clean the mushrooms with a clean brush and chop into large pieces. Put the mushrooms in the skillet and stir to coat with butter.
3. Heat the chicken stock in a saucepan, keeping it warm over low heat.
4. Add the light cream to the skillet. Bring close to boiling, but do not allow the cream to boil or it might curdle. Simmer 3 to 5 minutes. Add the chicken stock 1 cup at a time, stirring between each cup.
5. Add the remaining butter and garlic, and simmer 4 to 6 minutes. Pour into serving bowls and garnish with the Gruyere Cheese.
Make a tasty alcoholic beverage to enjoy year round! Tons of fun and super easy!
Instructions
1. In a cup, mix 2 tablespoons of sugar into a ½ cup of warm water.
2. Open the yeast packet and pour it on top. DO NOT mix it. Set a timer for 15 minutes.
(Check out www.homebrewers.com to get wine yeast. My favorite for this is Lalvin 71B but, you can experiment with others.)
3. Sterilize Gallon jug. You can either do this with chemicals or if you have a big pot, you can boil it on the stove. Let the jug cool before continuing.
4. Add the 2 cups of sugar to the jug.
5. Cut the 2 lemons in half. Using the funnel, squeeze them into the jug. Try not to get seeds. If you do, leave them to remove later.
6. If necessary, defrost the concentrated flavoring. Add flavor into jug. You can use anything you want from cool aid to concentrated berry juices. It all depends on what you want it to taste like. If you use a non-sweetened concentrate such as cool aid, add another cup of sugar as well. You will want to use 2 units of flavoring (ie. 2 cool aid packets or 2 frozen grape juice concentrates).
7. Fill the jug up most of the way with warm water. Filtered is best. Put the lid on the jug and shake well. Make sure all sugar is dissolved.
8. When the timer goes off, stir the yeast into the water in the cup. Then pour it into the jug. DO NOT stir it at this time.
9. Stretch the balloon over the mouth of the jug.
10. Leave this on the counter for 2 weeks. Give it a good swirling once a day. DO NOT remove the balloon unless you are afraid it will pop. If this happens, remove it quickly and put it back on immediately.
11. After 2 weeks, remove the balloon and fix the lid. Place in a dark closet or cabinet for 2 more weeks.
12. At this point there should be a sediment at the bottom. Carefully pour it into another CLEAN vessel, leaving the sediment in the jug. Wash the sediment down the drain. Clean the jug and lid. Put the wine back in the jug. If the wine doesn't reach the shoulder of the jug, add a little water until it does.
13. You can drink it now if you want but, it would do well to age back in the closet or cabinet for another 2-4 weeks. Once you open it, keep it refrigerated. For best results, decant 20 minute prior to drinking at room temperature.
Tags: closet cabinet, pour into, remove balloon, warm water
Got some gelatin or Jell-O? Some fruit? Then you can make a molded jelly that makes gelatin more interesting and prolongs the life of fresh fruit.
Instructions
1. Prepare the gelatin according to package directions.
2. Let it chill in a small bowl or pitcher, but don't let it "set." The gelatin will need to be poured into the mold, and the fruit added, just before it sets.
3. Try modifying the gelatin recipe by using a compatible fruit juice to go along with whatever fruits you're using. For example, use cranberry juice to make the gelatin if you're using a red fruit, or use apple juice for a clearer gelatin.
4. Peel and seed the fruit as necessary and cut it into bite-size pieces.
5. Chill the gelatin and keep a close eye on it as it solidifies. If you're making a mold and you want the fruit to appear on the top, you can add the fruit before the gelatin has set. It will sink to the bottom of the mold, and when the mold is upended and unmolded, the fruit will be on top.
6. For the fruit to appear scattered throughout the mold, wait until the gelatin is almost completely set. Test it by poking a piece of fruit into the still-liquid gelatin. When the fruit no longer sinks but the gelatin is still liquid, fold in the remaining fruit, place it in the mold, and chill it immediately.
7. Chill the gelatin until completely set, at least 2 but preferably 3 to 4 hours.
8. Run warm water around the outside of the mold. This will warm the gelatin that's touching the walls of the mold and help it release. Be careful not to splash any water on top of the gelatin.
9. Place a plate on top of the mold and invert the gelatin onto the plate.
Cheese is one of the world's oldest foods. Different types of cheese are made with different processes, but all cheese begins by separating milk into two components: curds and whey. Incidentally, this is also what happens to milk when it spoils or sours. Because cheese is made of an already technically "spoiled" substance, most types of cheese are extremely long lasting.
History
The existence of cheese pre-dates recorded history, and there is no conclusive evidence as to where it originated. Since animal skins and internal organs were often used as storage containers for various foods in ancient times, cheese may have been created accidentally by the storage of milk in an animal's stomach. However, cheese may also have originated purposefully, with pressing and salting of curdled milk as a means of preservation. Though all cheeses begin with curds and whey, different types of cheeses receive different treatment after the curd and whey stage, which affects their final flavor, texture and shelf life.
Types
Fresh cheeses, because they are minimally processed and still contain a good deal of moisture, tend to mold relatively quickly. These cheeses should be stored in the refrigerator to inhibit spoilage, wrapped tightly in plastic wrap. However, if mold appears on the outside of a fresh cheese, the inner part is usually still fine. Simply scoop or cut away the molded area and use the remainder promptly. Depending on the type of fresh cheese and storage conditions, these cheese will last anywhere from one week to one month before molding.
Types
Supermarket cheeses like packaged cheddar, mozzarella and Swiss have excellent shelf life, often due to added preservatives. They should be stored in plastic as well, and will keep for a month or more if not exposed to moisture. As with fresh cheeses, any mold that forms on the outside may simply be cut away, revealing edible cheese underneath.
Types
Cheeses with rinds, like brie and camembert, stay fresh for months as long as their rinds remain intact. However, the cheese inside continues to ripen if the cheese is left at room temperature, so a mild brie can become extremely pungent if left too long. The cheese itself is still perfectly edible, but the flavor may not be pleasing to some people. These cheeses should be wrapped in paper or some other breathable wrapping while their rinds are intact, to keep mold from forming on the outside of the rind. Once the rind is broken, these cheeses will grow mold eventually, but can keep for a month or more if tightly wrapped and refrigerated.
Types
Hard cheeses, like parmiggiano and aged gouda, keep almost indefinitely. These cheeses have nearly no moisture and will only mold if they are stored in a moist environment. They will dry further as they age, however, which may negatively affect their flavor. They can be wrapped in plastic to avoid moisture loss, or in wax paper to avoid the taste that plastic wrap may impart.