1. If you have ever made Ham salad, you need to try my recipe. My recipe isn't just ordinary Ham Salad, this Ham Salad defiantly has a distinct taste. If you have any left over Ham from Thanksgiving, that is perfect. If not you may want to purchase some Sweet or Smoked Ham from the Grocery Store. You will need to cut approximately 1 Pound of Ham in to Small squares/ almost diced. Place ham in Blender, hit the Puree Button for about 30 seconds. Remove Ham pieces from Blender and place aside in a large to medium sized bowl.
2. Take 1/4 Cup of Mayonnaise and 1 Tablespoon of Horseradish, mix through the Ham, add 1 Teaspoon Garlic Powder, 1 Teaspoon Salt, 1 Teaspoon Black Pepper, 1 Tablespoon Sweet Relish. Mix all ingredients and Ham together. Place finish product in a decorative serving Bowl, sprinkle with Paprika, Chill and Serve.
3. If desired, you can also add diced Onions to the Ham Salad. In addition, Fresh Parsley tastes great in Ham salad and makes an Excellent Garnish. Also, if you can add Diced Celery, or even Olives. the unique taste of the Ham salad comes from the Horseradish. The Horseradish gives the recipe a certain Spice & Zest.
Cordless wine openers have a charging base to keep them ready for wine bottle opening at any time. These simple devices contain a corkscrew inside the unit. After you place the unit on a wine bottle it automatically screws into the cork to extract it. Cordless wine opener manufacturers offer some guidelines on using their products. While the instructions are few when using these products, you should know additional information including prepare the bottle for opening, charge the unit, what to do after you extract the cork and any warnings.
Instructions
1. Plug one end of the wine opener's cord into the charging base and the opposite end into an electrical outlet. Set the cordless wine opener unit in the charging base. Before the first use, charge the wine opener overnight. Some models have a green light to indicate when the opener is fully charged.
2. Remove the foil cutter from the base of the wine opener -- most wine openers attach a foil cutter to the unit -- before opening a bottle of wine. Attach the foil cutter to the top of the bottle and twist to remove the foil.
3. Set the cordless wine opener unit over the top of the wine bottle, holding both the bottle and the opener upright.
4. Hold the opener firmly, and press the switch on the opener to start turning the corkscrew into the wine bottle's cork. The wine opener will stop operating after it successfully removes the cork.
5. Lift the wine opener off the bottle. Press down on the switch to release the cork inside the wine opener.
Stews are perhaps the easiest type of food to make, regardless of your cooking skills. They are also a time-effective way to prepare meals that can last the whole week. This fish stew is a great basic recipe to start with and then customize.
Instructions
1. Heat the extra virgin olive oil in a large pot over medium to high heat. Chop the onion and garlic cloves into very small pieces and add them to the pot. Cook the onion and garlic for about 4 minutes.
2. Chop the parsley and add it to the pot. Dice the tomatoes using a knife and stir them into the pot along with the tomato paste. Stir the whole mixture together using a wooden spoon.
3. Choose a dry white wine to use in your stew. Avoid using cooking wine and instead choose a wine that you would actually enjoy drinking from a glass. Doing so will improve the flavor of your fish stew, unlike cooking wine which tends to be high in sodium and taste extremely salty.
4. Pour the clam juice and white wine into the pot with the other ingredients. Chop the fish of your choice into small pieces and add them to the pot. Continue to simmer all of the ingredients over medium heat until the fish appears to be fully cooked.
5. Spoon the fish stew into a bowl and serve with a salad and crusty bread. Fish stew will usually make a good, filling meal if eaten with a healthy side dish.
6. Store the leftover fish stew in the refrigerator or freezer, depending on how soon you plan to eat the leftovers. Most stews warm up quite well in the oven and will often have an even richer taste after the ingredients have been able to mingle for a few days.
Tags: cooking wine, fish stew, onion garlic, over medium, pieces them
If you love making and eating Tiramisù, you've probably already discovered that the Italian mascarpone cheese required to create the chocolate delight can be difficult to find. You also know that it can be pricey.
But if you plan ahead a little, you can easily make your own mascarpone cheese at a fraction of the cost of purchasing it. You can buy the tartaric acid--not to be confused with cream of tartar--inexpensively from wine-making supply retailers, or from some pharmacies and grocery stores. Your homemade Italian cheese will require at least a day to rest before you use it.
Instructions
1. Fill the lower pan of a double boiler so that the water just touches the upper pan. Don't overfill it so that the top pan is floating, though. Heat it to a boil over medium-high, and turn it down to simmer.
2. Pour 1 pint of heavy cream into the top pan of the double boiler.
3. Whisk in ¼ tsp. of confectioner's sugar. Heat the mixture, whisking constantly, until the cream warms. It should be about the temperature of bathwater.
4. Whisk in ½ tsp. tartaric acid. Continue to whisk constantly until the cream mixture reaches 180 degrees F.
5. Remove the pan from the heat. Let the mascarpone cheese mixture cool for about 15 minutes, whisking occasionally.
6. Strain the Italian cheese through thick cheesecloth into a bowl. Cover tightly, and refrigerate for at least 12 hours. Consume your Italian mascarpone cheese within several days of making it, as it contains no preservatives.
Tags: mascarpone cheese, constantly until, constantly until cream, double boiler, Italian cheese, Italian mascarpone, Italian mascarpone cheese
Tuna is commonly used when making sushi, fresh saltwater seafood that is eaten raw. Tuna is most commonly prepared using the sashimi style of sushi preparation. With sashimi, fresh fish steaks are sliced into thin pieces and served with soy sauce and wasabi paste. Check for freshness when purchasing the tuna, selecting a cut that is firm with no trace of fish smell.
Instructions
1. Purchase a fresh tuna steak from your local fish market. Keep the fish in the refrigerator until you are ready to prepare it, then wash it with cold water and pat dry with clean paper towel.
2. Place the tuna steak fillet on a cutting board, using a very sharp knife to trim the fillet into a chunks that are are approximately 2 inches wide and 1 inch high. Do not use a sawing motion when cutting as this can damage the fish.
3. Hold the tuna chunk firmly, placing your fingers across the top of the fillet and cutting down against the grain of the fish to creating 1/4-inch thick slices. Eat the sashimi right away or return it to the refrigerator for use within four hours.
With gas prices continuing to soar, many people have turned to alternative fuel sources. One fuel source that has been used for decades is cooking or vegetable oil in diesel engines. The advantages of using vegetable oil are that it is very inexpensive, does not emit harmful chemicals into the atmosphere, and does not necessarily require extensive modifications. A normal diesel vehicle can operate on a mixture of vegetable and diesel fuel, and you can alter diesel vehicles with a two-tank system that operates primarily on vegetable oil.
Instructions
1. Find an accessible supply of vegetable oil. Though you can buy vegetable oil off the shelf and put it straight into the tank, it would be less cost effective than just buying diesel fuel straight out. Many restaurants give away used cooking oil if you provide them an easy way to get rid of it.
2. Collect the cleanest high-quality oil. When collecting from restaurants or other locations, make sure that the oil is in liquid or semiliquid form at room temperature. If it is not, it does not burn well in an engine. Chinese restaurants usually have good-quality oil.
3. Filter the vegetable oil before putting it in the tank. If using cooking oil from a restaurant or "dirty" oil, you must filter it before use. Filters range from fine-mesh screens to cloth. Anything that allows the oil to drip through while catching bits of food and other small pieces works.
4. Store the collected and cleaned oil in a tank that is easily accessible. Ensure that the container storing the oil is covered and stored away from the elements. Setting up a permanent container to store oil makes things more convenient. In building a permanent container, consider putting it a few feet off the ground, and installing a faucet near the bottom that will allow easy transfer of the oil to smaller containers.
5. Mix the oil with premium diesel fuel, or use a two-tank system. Mixing with diesel fuel allows the vehicle to start more easily and continue running in cold conditions.
If you use a two-tank system, use regular diesel to start the engine, and once the vegetable oil heats up, switch the fuel.
Try new types of food at one of Deer Valley's Chinese restaurants.
Deer Valley, Arizona is a community in the city of Phoenix named for Indian petroglyphs found in the area. The area is home to the Deer Valley Rock Art Museum and close to both the Cave Buttes and Adobe Dam Recreation Areas. If you're visiting the area and looking to dine on Chinese cuisine, there are several restaurants to choose from.
Pong Pong Chinese Cuisine
Pong Pong Chinese Cuisine is open seven days a week offering lunch and dinner. Diners can eat on-site or get the food delivered. This family-owned business aims for customer satisfaction with every order. Appetizer options include egg rolls, fried wonton, barbecue beef skewers, honey-dipped chicken wings and crab puffs. Soups such as egg drop, chicken corn and vegetable bean curd are offered. A variety of dinner entrees featuring chicken, beef, pork or shrimp are on the menu.
Pong Pong Chinese Cuisine
3332 W. Bell Rd.
Phoenix, AZ 85053
602-863-1126
pongpong.bravehost.com
Pink Lotus
Pink Lotus features take-out, dine-in and delivered Chinese food, with monthly money-saving specials featured on their website. Lunch and dinner are served seven days a week. Start your meal with an appetizer of crispy chicken wings, barbecue pork slices, pot stickers or beef on skewers. Soup choices include egg flower, sizzling rice and wonton. Try an entree choice such as black mushrooms with snow peas, sweet and sour pork, shrimp egg foo young, shrimp fried rice or kung pao shrimp. Active military members, school staff, government staff, senior citizens and medical staff all receive a discount.
Pink Lotus
18635 N 35th Ave., Suite #107
Phoenix, AZ 85027
623-780-7559
pinklotusaz.com
Bamboo Grille
Bamboo Grille offers foods that are grilled, wokked, deep-fried, steamed or barbecued. Chinese food is available, along with dishes from Korea, Vietnam, Cambodia and Thailand. Reservations for the dining room are strongly suggested on weekends. Appetizers include Asian potstickers, edamame, roasted barbeque pork and chicken lettuce wraps. Choose from entrees such as flaming pepper steak, orange chicken, sesame chicken, lobster fried rice, pork chow mein and sizzling tofu.
Bamboo Grille
3049 W. Agua Fria Fwy
Phoenix, AZ 85027
623-587-0800
azeats.com
Tags: Deer Valley, Bamboo Grille, Chinese Cuisine, Pink Lotus, Pong Chinese, Pong Chinese Cuisine, Pong Pong
Pad thai is a traditional stir fry dish from Thailand.
Pad thai is perhaps the most well known dish hailing from the island nation of Thailand. According to the Pad Thai website, the dish rose to popularity among Thai citizens during World War II. Thailand's Prime Minister, Luang Phibunsongkram, decided to focus on the dish during a campaign for nationality. Pad thai sauce provides much of the flavor to the dish and you can easily recreate it at home.
Pad Thai
The signature dish of Thai food is known as pad thai and is essentially the Thai version of stir fry. Many ingredients can be used to make pad thai, but what sets it apart from other dishes is its flavorful sauce. According to the Recipes from our Thai Kitchen website, pad thai has many variations throughout the country. In fact, there is an old saying that states, "There is a different pad thai for every cook in Thailand."
Ingredients
Food Network Chef Alton Brown's pad thai recipe includes the ingredients for both the sauce and the stir fry. To make pad thai sauce, gather together tamarind paste or concentrate, fish sauce, palm sugar and Sriracha sauce. Some ingredients may be difficult to find, so check the Asian foods aisle or shop in an Asian grocery store.
Procedure
To make pad thai sauce, the website Recipes from our Thai Kitchen recommends adding 1 tbsp. of tamarind concentrate to a measuring cup. Add water until the liquid level reaches ¼ cup and stir to make tamarind juice. Add ¼ cup of palm sugar, ¼ cup of fish sauce, tamarind juice and ¼ cup of Sriracha sauce to a sauce pan. Heat over low heat, mixing ingredients until the sugar dissolves. Increase heat until the sauce begins to boil. Remove the sauce from the heat immediately. You can store sauce in the refrigerator for up to seven days.
Uses
You can use pad thai sauce in a variety of dishes, according to the Pad Thai website. The three main types of pad thai dishes are classic pad thai, authentic pad thai omelets and pad thai Americana. The website also encourages home cooks to use pad thai sauce in any stir fry made with their own ingredients.
Classic pad thai is the traditional dish of Thailand, made using Thai rice noodles, protein such as chicken or fish, pad thai sauce and crushed peanuts.
Pad thai omelets are traditionally served by street vendors and include traditional pad thai ingredients formed into an omelet with eggs. Pad thai Americana is an untraditional twist on the recipe becoming popular in the western world. It involves using spaghetti or linguine in place of rice noodles.
Prepackaged Varieties
For those who are short on time or uncomfortable preparing sauce at home, many grocery stores sell prepackaged versions of pad thai sauce. Often you can find them in the international foods or Asian food aisles of the grocery. Also consider shopping for premade sauces in Asian grocery stores.
Tags: thai sauce, make thai, Asian grocery, fish sauce, from Thai, from Thai Kitchen, grocery stores
What's the difference between a Yam and a Sweet Potato? Generally the Yam is much sweeter and the Sweet Potato has more of a texture like a potato. You've had French fries, now try Sweet Potato fries.
Instructions
1. Preheat oven to 425 degrees. While it is heating up, in a large bowl, mix the vegetable oil with the orange juice, salt and pepper.
2. Peel and cut the sweet potatoes into strips, like French fries and put the sweet potatoes into the vegetable oil mixture until well coated. Depending on how large the sweet potato is and how large you want the fries, you can cut the sweet potato in half and then cut into strips.
3. Next, place the sweet potato strips in a single layer on a large baking sheet. Bake until tender which will take about 15-20 minutes. Turn the fries over after about 10 minutes to get them fully cooked.
4. You can make your sweet potato fries sweeter by sprinkling on brown sugar with cinnamon. If you want them not so sweet, then use chili powder and paprika. Sprinkle evenly over sweet potatoes. Bake until glazed, about 5-10 minutes. For a gourmet look, sprinkle optional parsley on top.
Tags: Sweet Potato, sweet potato, sweet potatoes, Bake until, French fries, into strips
Sweet Potato French Fries are absolutely delicious when they are salted and dipped in sour cream. They can be served as an appetizer or as a side dish for a meal. With their bright orange color and unusual taste, they make even the most common meal special. An added bonus is that sweet potatoes are actually nutritious.
Instructions
1. Wash and peel the raw sweet potatoes. Then cut them into fries that are about 3 inches long and 1/4 inch wide and 1/4 inch thick. The sweet potatoes are very dense, like carrots. Set them aside until the oil is hot enough to use.
2. Pour the oil into a large frying pan and heat it until when you insert an inch of white bread it floats to the top of the oil and begins to brown immediately. If the bread sinks to the bottom of the pan, the oil is not hot enough. If the bread burns, the oil is too hot. Remember never to leave the kitchen when you are cooking with oil because of the risk of fire!
3. Place the sweet potato French fries one at a time into the hot oil. They should float, like the bread did, to the top of the oil and little bubbles should surround the sticks. Add as many of the fries as you can without crowding the oil. Turn the sticks over after about 2 minutes so that both sides of the sweet potato fries will brown evenly. Continue turning the fries until they are brown and crisp on the outside and soft and tasty on the inside.
4. Remove the cooked sweet potato French fries from the hot oil to a plate covered with paper towels. The paper towels will absorb any of the excess oil. Add salt while the fries are still very hot. As soon as all the fries are cooked, serve them immediately.
5. Dip the piping hot sweet potato French fries in sour cream. For added tang, add a teaspoon of horseradish to about a cup of sour cream.
Tags: potato French fries, sour cream, sweet potato, sweet potatoes, French fries
If you are shopping for a Belgian waffle iron, you might as well get the fresh strawberries, powdered sugar and whipped cream ready as well. A Belgian waffle is a little different from a regular waffle as it is larger and lighter weight than the more traditional waffle. So, when buying a Belgian waffle iron, be sure that you are purchasing a "Belgian waffle" iron as opposed to a traditional waffle iron.
Instructions
1. Shop in stores that specialize in kitchen appliances. Even consider gourmet cooking stores. These are great places to purchase your Belgian waffle iron as you can also purchase Belgian waffle mixes as well.
2. Check the shelves in discount retail stores and department stores in their kitchen appliance departments. Be sure to check your display or box to make sure that it states this is a "Belgian waffle iron."
3. Browse online or Internet sites for selections of Belgian waffle irons. This will give you a great opportunity to do some comparison on pricing, sizes and colors of the various waffle irons.
4. Go to restaurant supply companies to view their selection of Belgian waffle iron. These will be more of a professional style, but may be exactly what you need for your family.
Tags: Belgian waffle, waffle iron, Belgian waffle, Belgian waffle iron, Belgian waffle iron, sure that
Cucumbers, like watermelons, are members of the Cucurbitaceae family. With only 30 calories, one medium cucumber packs a lot of nutrition. High in anti-oxidants and electrolytes, cucumbers provide protection against free radicals and hypertension. The cucumber's high vitamin K content helps promote strong bones. Its skin is rich in fiber and beneficial minerals such as silica, potassium and magnesium.
Instructions
1. Peel the cucumbers leaving stripes of the skin for color. Cut the cucumbers in half lengthwise then cut into 1/4-inch slices. Set aside.
2. Place cucumber slices in a colander placed over a bowl. Sprinkle the cucumbers with salt and toss. Allow to rest for one hour in the refrigerator. This process will draw out the moisture from the cucumbers and ensure a crisp quality to the finished salad.
3. Combine rice vinegar, sugar, and red pepper flakes in a small saucepan. Bring to a boil. Reduce the heat and simmer for about 10 minutes until liquid is reduced to 1/3 cup. Add a little water to make 1/3 cup, if needed.
4. Remove the reduction from the heat and add the lemon juice and onion. Red onions will add a nice color.
5. Let mixture cool to room temperature.
6. When the cucumbers are done resting, pat them dry with a few paper towels. Add them to the cooled marinade and toss gently.
7. Cover and refrigerate for at least 30 minutes.
8. A salad as cool as a cucumber.
Top with a few strips of red pepper for additional color. Serve with any BBQ meal or bring it to your next potluck.
There are only clawed and spiny lobsters. Clawed lobsters live in cold waters off the Atlantic coasts of the United States, Canada and Europe. Spiny lobsters live in warm waters in the Caribbean, the Mediterranean, the South Atlantic and in the Pacific from Australia to California. All lobsters have five pairs of legs. Clawed lobsters have claws on the front four pairs of legs and the claws on the front pair of legs are very large. Spiny lobsters do not have claws. Instead they have a pair of spines over their eyes. Skilled artists can sculpt a three dimensional lobster out of clay or wax. Children and less skilled artists can use the method described here.
Instructions
1. Prepare to model your California Spiny Lobster. Look at photographs of lobsters and identify the thorax, tail, flippers, legs, antennae and spines.
2. Model the thorax and tail by drawing the top and sides of each on the two blocks of styrofoam with an indelible marker. Carefully rough out the two shapes with a small, serrated knife. Finish the shapes by carefully sanding them. Glue the tail to the thorax. Seal the styrofoam by covering the thorax and tail with glue.
3. Model the fins by drawing them on a piece of construction paper. Cut out the shapes with scissors. Repeat several times until the fins can be assembled to the desired thickness. Glue the layers of the fins together. Cut a slot in the back of the tail. Glue the fins into the slot.
4. Model the legs by gluing pipe cleaners into the thorax. Bend the pipe cleaners to the appropriate angle. Roll and glue three tubes of construction paper. One tube should be about 3/8-inches in diameter. The second tube should be 1/4-inches in diameter. The third should be about 1/8-inches in diameter. Cut each tube into ten roughly equal pieces. Cover each pipe cleaner with the construction paper tubes, with the largest tubes closest to the thorax and the thinnest at the end.
5. Cover six pipe cleaners with glue and insert them into the upper thorax to represent spines and antennae. They are easy to bend and the glue will make them smooth when they dry.
6. Finish the lobster by placing it on a sheet of newspaper and spray painting it red. Then glue two black beads to the front of the thorax to represent eyes.
Tags: lobsters have, construction paper, have claws, lobsters have claws, pipe cleaners, thorax tail, 8-inches diameter
Turn wild game into jerky in a dehydrator made from strips of apple wood or hickory. Dehydrated foods can be stored for several months to years if packaged correctly and stored in a cool, dark place. Make multiple dehydrators with fine and loose weaves in order to prepare jerky using both meat strips and ground meat.
Instructions
1. Mix ten packages of unflavored gelatin with 4 qt. of water in a large stock pot. Bring the gelatin mix to a rolling boil. Add the wood to the stockpot. Stew the wood strips at a full, rolling boil for five minutes. This will allow the gelatin to fully penetrate the wood and make the strips flexible. Remove the pot from the heat.
2. Use tongs to remove the 4-foot strip of wood from the gelatin mix. Lay the strip on its side and bend it into a circle. Overlap the ends 2 inches. Clamp the ends firmly together with a clothespin or chip clip. Working from the left side of the clothespin, wrap a 1-foot strip of wood around the overlapped ends of the longer strip. Clip clothespins to the wrapped portion as you work, until all of the overlapped area is covered.
3. Repeat Step 2 to make a second wooden hoop whose diameter is 1/8 inch smaller than the first one. Clip several clothespins side by side on the wrapped portion of both hoops to hold the wrapped areas in place for 24 to 48 hours, depending on the humidity.
4. For a microwaveable dehydrating tray, cut a circle of fine, plastic mesh screen that's 2 inches larger in diameter than the smaller of the two wooden hoops. Place the screen on top of the smaller hoop. Fit the larger hoop over both the screen and the smaller hoop to sandwich the screen between the two hoops. For a solar dehydrating tray, wrap the tray with cheesecloth after the jerky mix is on the mesh screen. To make an oven-safe tray, use fine, metal mesh screen material.
5. Cut your meat into strips and marinate it in jerk seasoning mix, or mix jerk seasoning into ground meat. Make a single layer of strips or a thin layer of ground jerky meat on the screen. Bake metal-mesh trays at 200 degrees F. Microwave plastic-mesh trays on the lowest setting for five minutes at a time until the jerky is just barely flexible. Wrap solar trays tightly in cheesecloth and place in full sun.
Meatloaf is a common meal in southern homes. The combination of ground beef with seasonings shaped to look like a loaf of bread is a quick meal that busy moms serve their families and friends when time may be short for a large meal. The total time to prepare is less than 10 minutes. Add this with mashed potatoes and a vegetable, and you will have a true southern meal that your family will demand weekly.
Instructions
1. Preheat the oven to 350 degrees.
2. Combine 2 lbs. of ground beef (or ground chuck), two eggs, 1 cup of water and 1/3 cup of ketchup into a mixing bowl.
3. Crush one pack of saltine crackers and pour them into the mixing bowl.
4. Combine one pack of onion soup mix with the meatloaf mixture in the mixing bowl.
5. Mix all of the ingredients together. A wooden spoon may be strong enough to mix the ingredients; however, you can use your hands if you prefer.
6. Place the meatloaf mixture in a ungreased loaf pan. Shape the meatloaf to fill out all edges of the pan and to form a rounded shape at the top.
7. Rub ketchup over the top of the meatloaf. The thickness of the layer of ketchup should be based on your personal preference.
8. Put the loaf pan into the oven. You may choose to place the loaf pan inside a cake pan or on a baking sheet because the grease that the meatloaf produces may overflow and coat the bottom of your oven as well as the racks.
9. Bake at 350 degrees for one hour. Once done, remove and serve.
Tags: mixing bowl, ground beef, into mixing, into mixing bowl, meal that
Enjoy this cheesecake and still stay within a low-calorie diabetic requirement.
A favorite dessert of many, cheesecake seems like a decadent food that is too rich for someone with diabetes to take part of. However there are methods to lighten up cheesecake and make it diabetic friendly as well as low calorie. You can satisfy your craving for cheesecake and something sweet without blowing your diet or raising your blood sugar with this cheesecake recipe.
Instructions
1. Melt the butter and mix together with the graham cracker crumbs and 1/4 cup no cal sweetener. Press the mixture into the bottom and up the sides of the spring form pan in a uniform layer.
2. Bring the cream cheese or ricotta to room temperature. Place the cheese in a bowl and mix on low until smooth and creamy and the beaters move through it easily.
3. Add the eggs to the cheese one at a time, blending after each one until smooth.
4. Add vanilla, lemon juice and lemon peel to the mix and blend again until smooth.
5. Pour the cheesecake batter into the pan on top of the crumb crust.
6. Place the cake in an oven preheated to 350 degrees Fahrenheit with a small pan of water to keep the cake from drying out. Bake for 45 to 50 minutes or until a knife inserted in the cake comes out clean. Run a knife around the outside of the pan when the cake is removed from the oven to prevent sticking and pulling the cake, causing cracks. Cool completely before releasing the pan. Chill the cake for 8 hours or more before serving. Add your favorite flavor of fat and sugar free fruit topping, or a serving of fresh fruit such as raspberries, if desired.
are crispy and fluffy when they are fresh, but they can be difficult to reheat without becoming soggy and chewy. For example, microwave ovens heat up the water molecules in the food, which generates steam and ruins the texture and flavor of fried foods. The best way to reheat fried foods and make them taste great is to reheat with dry heat, such as in an oven.
Instructions
1. Put the rack in the middle of the oven. Preheat the oven to 400 degrees F.
2. Spray the baking sheet with nonstick cooking spray. The cooking spray will prevent the food from sticking and provides a small amount of oil to refresh the crisp.
3. Arrange the food on the baking sheet with approximately 1/2 inch of space between each piece. If you are reheating small foods, such as French fries, you can arrange them closer together just make sure they are not touching.
4. Spray the top of the food with the nonstick cooking spray.
5. Heat the food in the oven for 15 to 30 minutes. Use the tongs to turn it over at the halfway mark to crisp both sides. The food is done when both sides are crisp and the center is hot.
6. Transfer the food to a paper towel to absorb any excess oil.
You are a wine lover. You constantly look for the newest and best labels on the market. Maybe you just like to have a few bottles laying around just in case of an occasion. Either way, there is something you need to consider. Where are you going to store all of this wine that you now possess? There is a simple and inexpensive answer to this question. The answer is to use what you already have. Whether you are buying your wine wholesale or at a retail shop, you are more than likely to come across wooden wine crates.
Instructions
Building a Wine Holder
1. Choose a wooden crate from your local wine retailer or wholesaler. Be sure that the crate is a 12 pack and in good condition.
2. Cut the plywood into a long strip. The normal size of a wooden 12 pack wine crate is 19 3/4 inches long, 13 inches wide, and 7 inches high. Since the height is at 7 inches, that is the size we will need to cut the strip of plywood.
3. Cut the strip of plywood into two pieces each 13 inches in length. You now have all the pieces to make your wine holder.
4. Lay the wine crate on its side and divide the length of the crate into three sections making two marks where the sections are divided. (Each section will be 6 3/5 inches.) The pencil marks should be made on the top and bottom of the laying crate.
5. Place your two strips of plywood into the crate vertically where your pencil marks are.
6. Pound a few wood nails into each side of your plywood slots. You now have a wine holder that you can stack your wine in.
No tool is as important in preparing food as a good, sharp knife. It's easy to choose a good one, and while the best knives are expensive, good ones are still affordable.
Instructions
1. Assess how much you cook. You'll need a few decent knives even if you cook infrequently. If you cook a lot or plan to, it might be worthwhile to invest in fine cutlery.
2. Visit a kitchen store or an online retailer and look through the selections.
3. Look for a chef's, or French, knife. This is the standard workhorse knife of Western kitchens. It's a wide knife that tapers to a fine tip and can be used for cutting, chopping and slicing.
4. Select a chef's knife with an 8- to 10-inch blade. Long knives are actually easier to use than smaller ones because there's more blade to do the work.
5. Look for a chef's knife with a stainless-steel blade. The entire blade should be sharp and should continue for the entire length of the handle.
6. Select a thinner, 6-inch utility knife and a 3- or 4-inch paring knife. Almost all kitchen tasks can be accomplished with these basic knives.
7. Augment your basic set with a serrated knife for cutting breads and fruit and a honing steel to keep your knives sharp.
8. Expect to pay $20 for the least-expensive knife of serviceable quality. Such knives often have plastic handles and are made from stamped steel.
9. Plan to pay from $50 to $100 per knife for the finest kitchen cutlery. These knives have molded or riveted handles and are made from forged steel. They will cut well and last a lifetime with proper care.
Tags: chef knife, chef knife with, handles made, handles made from, knife with, Look chef, made from
When you mention hygiene and colonial in the same sentence, it brings to mind rotting teeth and a horrible smell, which is fairly true of the times. People only washed once every few weeks, if that, and cleaned themselves once a day with a wet cloth. However this was also the same time that hygiene was beginning to grow in popularity as bathing became easier.
The Facts
Bathing in colonial times usually involved an old wooden tub sitting outside and multiple trips to the well. The water was added to the tub one bucket at a time until full and many people skipped heating up the water because it only made it take longer. There were only a few dentists practicing at this time and they believed in solving the problems rather than preventing any potential problems. This led to a lack of proper hygiene during colonial times.
Time Frame
Colonial America is a period of 200 to 300 years. Many people believe it begins during the 1500s when the first settlers arrived, while others argue it starts in the 1600s when more settlements appeared. The period ends at the start or end of the Revolutionary War when America was finally established. This ends the colonial period and begins the early American or post-Revolutionary era in the country's history.
Effects
In colonial America, settlers were accustomed to the lack of water and bathing. However, when Europeans came to the states, they often commented on the smell in the cities. It was something that was impossible to miss as people bathed only once every few weeks. And with the absence of dentists, those who lost teeth simply went without or had wooden teeth made if they had enough money.
Evolution
Hygiene changed slightly during colonial times as people began bathing more frequently. Historians trace this back to St. George Tucker who actually had a bathtub inside his house in colonial Williamsburg. This was the first time in history that someone not only used a copper tube instead of a wooden one, but the first time someone had a full size tub in their home. This showed settlers that there were easier ways to bathe than the way they had been doing things, which was to carry pails of water to an outside bathtub.
Type
Hygiene in colonial times generally fell into two separate categories: bathing and washing. Washing refers to the cleaning of clothing, which was something that didn't happen often because most people didn't have enough time or clothing to frequently wash their possessions. Bathing, on the other hand, meant how often they cleaned themselves, which was even less than washing. It was far easier to wipe your body off at the end of the day with a damp cloth than to take a bath.
Tags: cleaned themselves, colonial times, colonial times, during colonial, during colonial times
Popcorn has always been a favorite snack food, and the process we have used to cook these fluffy kernels has evolved over the years. From campfire to microwave, popcorn poppers have come a long way.
Cast-Iron Pot or Skillet
Cooking popcorn began before electricity was available in all homes. Moms would take dried corn kernels and add them to oil in a cast-iron skillet or Dutch oven and place the skillet or Dutch oven on the wood-burning fireplace or campfire. Within minutes, our grandparents and great-grandparents had the delicious snack we enjoy today.
Jiffy Pop Popcorn
Jiffy Pop popcorn was a fun way to cook popcorn. Kids loved shaking the tin pan cooker over the cook top and watching the foil dome grow big and round as the popcorn kernels fluffed up and filled the cooker. Even without the Jiffy Pop container, we could still cover the bottom of a pot with oil and popcorn kernels, hold the lid on tightly, and shake the pot over the burner as we listened to the kernels popping.
Electric Popper
The electric oil popper could be found in homes everywhere and made delicious popcorn by placing oil in the popper and adding kernels from a bag. This process heated the oil, which caused the kernels to pop up big and fluffy, and made a great snack to eat while watching your favorite TV show.
Air Popper
The air popper followed the electric oil popper in homes everywhere. Making a healthier snack with easy cleanup and less calories, this popper cooks the kernels with hot air, needing no oil.
Microwave Bag Popcorn
Microwaves have become one of our most-popular household appliances. Individual bags of popcorn can be cooked quickly in this fashion, and this is one of the most popular methods used today. Simply pop a bag in the microwave, and you have hot, delicious popcorn in minutes.
Microwave Kernel Popper
Saving money and eating healthier has become important, and this has led us back to the past. We may not use the iron skillet our grandmother used, but we are again buying popcorn in bags of kernels and creating healthy, low-fat popcorn in our microwave.
Industrial Popper
Popcorn is inexpensive and loved by everyone. People enjoy this snack food in many places other than their homes, such as movie theaters, flea markets, carnivals and circus shows. Industrial poppers have been around for years and will continue to be a popular way of serving up this delicious snack food for many years to come.
Understanding why oil and vinegar is a healthier choice is an important part of learning about nutrition and being able to make healthier choices that can help you accomplish your health goals. Choosing an oil and vinegar-based dressing offers some health advantages and can be a great first step in making positive changes to your health.
More Good Fats
Good fats, also known as polyunsaturated and monounsaturated fats, are normally found in the "oil" part of oil and vinegar dressings. Oils such as olive, canola and other plant-based oils are loaded with polyunsaturated and monounsaturated fats, which can improve blood cholesterol levels, increase circulation and help decrease your risk of heart disease, according to the Harvard School of Public Health (Reference 1). These types of fats are high in unsaturated fats and low in saturated fats, making them very important to people looking to eat healthier. Most people do not consume enough of these good fats, according to researchers at Harvard, and diets high in good fats can lower blood pressure and improve lipid levels. Choose oil and vinegars made from canola and olive oil to get heart healthy monounsaturated fats and oil and vinegar dressings made from corn, safflower and sunflower oils to get healthy polyunsaturated fats.
Less Bad Fats
Many dressings, such as ranch, thousand island and blue cheese dressings, are very high in unhealthy saturated fats and low in monounsaturated and polyunsaturated fats. Saturated fats have been shown to raise blood cholesterol levels and increase your risk of heart disease and stroke, according to the American Heart Association. Saturated fats should make up no more than 7 percent of your daily calorie intake, and many dressings that are not oil and vinegar-based may have upwards up 5 grams per servings, which is around a quarter of the daily recommended intake for most people. Saturated fats are found in cream-based dairy products, which are the base in many different types of salad dressings. Oils such as palm and coconut oil are also high in saturated fat.
Less Calories
In a February, 2009 study published in the New England Journal of Medicine, diets in 811 overweight adults consuming different levels of protein, fats and carbohydrates were analyzed to see which diets produced the greatest weight loss effects. The conclusion from the researchers was that regardless of the macronutrient make-up of the diet, the number of calories consumed was the most important factor when it comes to weight loss, not the amount of fat, carbohydrates and protein consumed. Since oil & vinegar dressings are generally lower in calories, consuming these types of dressings rather than cream-based dressings can lead to weight loss. Two-thirds of the U.S. population are either overweight or obese, so eating oil and vinegar dressings is a great way to cut calories and lose weight.
Everyone makes the mistake of not laying meats out before they want to use them. It is preferable to allow meat to thaw before cooking but in some instances that is not possible. There are ways of cooking different meats while they are frozen and get both the inside done and keep the outside from over cooking. Meats, unless they are pre-cooked and then frozen, lose most of their juices when you cook them frozen but you will see, it is still possible to make a good meal with frozen meat.
Instructions
1. Place the crock pot on a flat surface that will allow you to plug it in and leave it for a several hours. Do not preheat the crock before placing the meat inside.
2. Remove the meat from the freezer and take off the store packaging. Since the meat is frozen there is no use trying to season the meat itself. The seasonings will have to be placed in the water that the meat will cook in.
3. Pour enough warm water in the crock pot to come 1/3 of the way up the side of the frozen meat. If this is a thin cut of meat, you may only want to use about ½ cup of water. The thicker the cut of meat the more water you will use.
4. Place all the spices you want to use in the water before placing the meat inside the crock. Do not add vegetables at this stage of cooking as they will over cook and be mushy or completely fall apart. Stir up the spices so they are blended well and throughout the water.
5. Place the frozen meat into the crock pot and plug the crock pot in. Set the crock pot on high for at least three hours. Cooking the meat slower will not allow the internal meat to thaw before the outside is done. Cover the crock pot and allow it to cook.
6. Remove the meat from the crock pot after the three hours is up and place it in a roaster pan along with about 1/3 of the liquid from the crock pot and cover with foil or a lid. Place the pan in the oven at 350 degrees F and bake another 1 to 2 hours in the oven adding vegetables after half the time.
Tags: before placing, before placing meat, from crock, frozen meat, meat from, meat inside
Whether they're baked or roasted, potatoes are a filling, economic and nutritious addition to any menu. If you're planning a traditional potato bar for your next gathering, you don't really need anything beyond cheese, chives, sour cream and butter. However, if you want to get creative, be original and provide plenty of variety for diners, your potato bar can become a deliciously unique memory for everyone.
International Toppings
Make your potato bar a "worldwide" success with an international theme. For an Asian potato bar, offer sauteed vegetables, such as mushrooms and snow peas, chopped cilantro, peanuts and soy sauce. Alternatively, create an Italian potato delight with toppings such as pesto, pine nuts, marinara sauce, basil and chopped tomatoes. You could also prepare a Mexican potato bar with salsa, crumbled tortilla chips, sour cream, spicy beef bits and jack cheese.
Dessert Toppings
If your diners have a sweet tooth, wow them with a dessert-themed potato bar. To make "cheesecake" potatoes, serve up cinnamon, brown sugar, ricotta cheese, honey and toasted nuts. For a sweet potato pie delight, provide maple syrup, brown sugar, roasted pecan pieces and pumpkin pie spice with cinnamon. For a truly decadent experience, create your own version of tiramisu with toppings like Marsala, caramel, cocoa powder, French vanilla flavoring, shredded coconut and sugar.
All-in-One Toppings
Give your guests a meal that will fit inside their baked potatoes. Pair pieces of grilled chicken, sauteed greens and croutons with butter and salt for a healthy serving of protein and veggies. Alternatively, use the potatoes as tasty bowls for veal or beef marsala. When served small pieces of meat and a savory marsala sauce accented with sauteed onions and mushrooms, your guests will feel as though they've had a five-star meal instead of simply a potato.
Other Topping Ideas
For the health-conscious among your diners, a light but creative assortment of toppings is best. Set up a potato bar filled with chopped cooked asparagus, spinach, mushrooms and broccoli. Provide crumbled feta and blue cheese along with extra-virgin olive oil and Mediterranean spices. For barbecue-loving guests, offer toppings like pulled pork, coleslaw, pasta salad, corn and a variety of barbecue sauces. You could also make a cheeseburger potato bar with cheddar cheese slices, crumbled ground beef, croutons, shredded lettuce and chopped tomatoes and onions.
Tags: brown sugar, chopped tomatoes, could also, potato delight, potato with, sour cream
The cold-pack method of canning is a popular way to preserve fruits and vegetables at home; canning makes it possible to enjoy these foods fresh throughout the year and to save on the high cost at supermarkets. Previous generations did canning to preserve food for the winter. Pickles, peppers, relish and salsa are just a few recipes that use a cold-pack method of canning. The cold-pack method uses a water-bath canner instead of a pressure canner.
Instructions
1. Purchase pint- or quart-size canning jars. Use only canning jars for processing food at home. Do not use mayonnaise jars or pickle jars; they are not safe for processing. Ball, Kerr and Mason are the most popular canning jars. Purchase the appropriate size lids and rings for the jars you purchase. In some cases, the jars you purchase new will have new lids and rings with them. If you are reusing jars, new lids and rings need to be purchased.
2. Purchase a jar puller, jar funnel, ladles and colanders. A jar puller looks like a wide pair of tongs. The wide end fits snugly over a hot jar to lift it out of the boiling water. A jar funnel fits perfectly inside a jar for ease of pouring.
3. Purchase a water-bath canner. Once your jars are filled with your recipe, they will go into the canner for processing. Water-bath canners are available in 7- or 12-pint-jar capacity. They have a removable wire rack on the inside of the canner that enables you to lower and raise the jars in and out of the water without being burned. Typically, jars are processed for 10 to 20 minutes in boiling water to preserve their contents.
4. Follow your recipe exactly. Canning recipes have been tested and are accurate to accomplish a sealed product that is safe for consumption. Choose recipes like salsa, spaghetti sauce, chow chow or other canning recipes that only require water-bath preserving. Pickles, pickled peppers and other pickled products are also processed with a water-bath or cold-pack method.
5. Place the jars and lids in the dishwasher and run the dishwasher on a regular cycle to clean and sterilize the jars. If you do not have a dishwasher, place them in a large pot with enough water to cover the jars and boil them for 10 minutes on the stove. Remove them to a towel on the countertop to have them ready for filling.
6. Fill the water-bath canner half-full of water, without the rack, and set on the stove on medium-high heat to heat the water while you sterilize the jars and assemble the ingredients for your recipe. Keep this water hot but not boiling.
7. Follow your recipe for filling the sterilized jars. Fresh vegetables and fruit are packed into the jars and then your cooked liquid ingredients from your recipe are poured over the product in the jars. If you are making salsa or another cooked product, fill the jars with this product. Once you fill the jars, put on the lids and rings.
8. Set the wire rack onto the sides of the water-bath canner, positioned above the water. Place the prepared jars into the wire rack and lower the jars into the water. Place the lid on the canner and heat to boiling. Once again, follow your recipe for processing times, as they are different, depending on what you are canning.
9. Remove the jars from the water-bath canner when processing is complete and place on a towel on the countertop to cool. Once the jars are cool, you will need to perform a fingertip test to the center of the lid. If the lid does not spring back at your touch, the jars are sealed and can be stored in the pantry for 6 to 12 months. If the jar lids do spring back, that particular jar is not sealed and will need to be placed in the refrigerator. This jar will need to be eaten first, within three weeks.
Make a tasty strawberry daiquiri from scratch at home. This recipe tastes just like what you would order out. The powdered sugar and lime juice give this daiquiri the perfect flavor. When you order a strawberry daiquiri in a restaurant or bar, they are often made with pre-made mixes. When you learn to make them from scratch, you will enjoy a cocktail without unnatural preservatives added. This is sure to be a hit at parties as well.
Instructions
1. Put ice in a blender.
2. Pour light rum into blender.
3. Pour strawberry schnapps into blender.
4. Put powdered sugar into blender.
5. Pour lime juice into blender.
6. Add strawberries You can use frozen or fresh. I personally prefer fresh.
7. Blend everything until smooth, then pour into a cocktail glass. If you have fresh strawberries, you can garnish the drink with one by cutting a slit from the tip to about the middle and sliding it onto the rum of the glass. You may also garnish it with a wedge of lime.
Tags: into blender, blender Pour, from scratch, into blender Pour, lime juice, powdered sugar
1. Grow only those vegetables you enjoy eating. Give priority to those prized for incredible flavor when eaten fresh from the garden: sweet corn, beans and peas, tomatoes and young spinach, among others.
2. Prepare a plot of flat ground that gets full sun nearly all day. Break up and turn the soil and add compost or other organic material (See Buy Soil Amendments). A full day of blazing sunshine is especially important if you grow vegetables in the cool weather of early spring, early fall or winter.
3. Figure out how much growing space you have and plant accordingly. Lettuce, for example, can be grown in a solid mat, but tomatoes need to be spaced about 2 feet (60 cm) apart. Give pumpkins at least 4 feet (120 cm) of growing room. Growing requirements are provided on seed packets, in catalogs, and on nursery tags, as well as in books on growing vegetables.
4. Choose crops that require less room if you have a small vegetable garden or grow vegetables in a container. Lettuce is a great pot plant, and 'Patio' or 'Tumbler' tomatoes will grow well in a hanging basket. Plants that climb and vine, such as cucumbers and pole beans, can be trained up a trellis to take up less room horizontally. Tuck herbs and parsley into flower beds.
5. Schedule plantings around the two main growing seasons which vary by region: cool (spring and fall) and warm (summer). Common cool-season vegetables include beets, broccoli, cabbage, carrots, cauliflower, lettuce, peas, potatoes, radishes, spinach and turnips. Warm-season crops include beans, corn, cucumbers, eggplant, melons, peppers, pumpkins, squash and tomatoes.
6. Sow some seeds directly in the ground as they grow best that way: beans, beets, carrots, chard, corn, lettuce, melons, peas, pumpkins, squash and turnips. Starting seeds is, of course, much less expensive than planting seedlings sold in flats, packs and pots.
7. Start with nursery seedlings of certain other crops unless you are an experienced vegetable grower. These plants tend to do better when set out in the garden as seedlings: eggplant, peppers, tomatoes, broccoli, cabbage and cauliflower. Squash and cucumbers are among a few you can plant just as effectively as either seeds or seedlings.
8. Buy seeds at nurseries or by mail order starting just after the New Year, when the selection is freshest. Look for seed packets marked as having been packed for the current year.
9. Buy vegetables online and from mail-order seed companies for a far greater selection than you'll find at neighborhood nurseries. Burpee (burpee.com), Johnny's Selected Seeds (johnnyseeds .com), Park Seed Company (parkseed.com) and Thompson and Morgan (thompson-morgan.com) are a few long-established sources.
10. Shop for seedlings when your soil is prepared and you are ready to plant. Keep them moist and don't let them sit around for more than three days. Buy healthy and vigorous seedlings. They should stand up straight and be stocky, not lanky, with no yellow leaves or bug holes.
11. Save money and get truly involved with your garden by starting seeds indoors in winter and transplanting them into the garden in spring. It's simplest to start with complete kits, sold at garden centers and through catalogs, containing fluorescent lights, soil mix, containers and watering devices.
12. Sow seeds of colorful radishes or giant sunflowers to introduce children to the satisfaction and fun of growing their own food. Or lean 3 stakes together, tie them together at the top, and train pole beans up the stakes. Voila! A bean teepee.
Tags: broccoli cabbage, grow vegetables, less room, pole beans, pumpkins squash
When shopping for macadamia nuts, you will most likely find them free of shells, ready to eat. This is because macadamia nuts are the hardest nuts to crack. This also explains why macadamia nuts are so expensive: it takes a lot of skill to open them and keep the inside intact. Purchasing macadamia nuts with the shell still on is considerably cheaper, but don't use your regular nut cracker for this tough job. There are some effective strategies to which you can resort to crack those treasures free. Be sure the nuts are sufficiently dry and you have the right tools.
Instructions
1. Put the nuts on a baking sheet in the oven's lowest setting--about 105 degrees Fahrenheit--for two to three days. This will decrease the moisture content and turn the shell brittle, so it will be easier to crack.
2. Allow the nuts to cool down to room temperature so you are able to handle them without getting burned. Place the macadamia nuts in a paper bag and hit them with a hammer two or three times.
3. Open the bag and check the nuts. If after roasting the nuts for three days, the nut is still chewy, roast them for another 24 hours.
4. Place each nut in the bench vice and tighten until the shell cracks off. This method may be slower, but it usually results in more intact kernels.
5. Purchase a commercial-grade nut cracker specifically made to crack macadamia nuts if you are planning to crack lots of them. Find one online or at a specialty stores. .
Anyone who wants to know make sticky rice. Instructions and recipe on make sticky rice for beginners.
Instructions
1. Sticky rice (also known as "sweet rice" or "glutinous rice") can be purchased at Asian food stores. In Thailand, sticky rice is always steamed. Although not strictly authentic, I've found that boiled sticky rice can also turn out extremely delicious.
First, measure out 2 cups of the sticky (sweet) rice and place it in the pot.
Add 3 1/2 cups water and stir. Allow the rice to soak for 20 minutes (or up to 4 hours).
Note: Sticky rice has a tough outer shell that needs to be softened up by soaking in water before you cook it.
2. Add 3/4 tsp. salt and stir. Turn heat on high.
to steam your sticky rice: drain at this point and put the sticky rice to a colander or steamer. Cover and steam over high heat for 30 minutes, or until rice is translucent and soft.
3. Once water begins to gentle boil, turn heat down to medium-low so that it is just nicely simmering. Place the lid off a little allowing some of the steam out. Simmer the sticky rice for 10 minutes.
4. If all the water has been absorbed: turn off the heat. If there is still water in the pot: allow rice to cook another 5-10 minutes, or until all the water has been absorbed by the rice.
5. When all the water is gone, turn off the heat but leave the pot on the burner. Place lid on tight and allow rice to sit for 8-10 minutes heat that already is in the pot will steam-cook the rice, finishing it off MMMMMMMMMmmmmmm... STICKY RICE HOW TO!
Despite its heavy flavor, venison is a delicate meat to cook. The small, lean pieces of meat can easily overcook and get tough. Grilling is an excellent way to bring out the best in venison. If you're going to grill, take some steps to ensure you do it right.
Instructions
1. Prepare the meat. Venison is difficult to cook because it has almost no fat. Marinating your venison in an oil-based marinade will keep it moist during the cooking process. If you don't want to marinate, brush a generous coat of canola oil on all sides of the venison. Canola oil is light and won't add flavor to the meat.
2. Prepare the grill. Like skinless chicken, venison will stick to the grill, causing the grill-master tremendous stress. To cook venison easily on the grill, pre-heat to high and brush the grill with oil.
3. Reduce the heat. Turn the grill down to medium before putting your venison on to cook.
4. Cook venison on the top rack. Place your venison on the top rack of the grill and close the lid. Venison needs to cook slowly to be tender.
5. Check frequently. On the top rack, venison will take longer to cook than a hot dog on the main grill. Check the venison frequently by pressing on it with the spatula. When the venison has a firm feel, not soft like gelatin, it's done.
6. Remove the meat. When the venison is done, get it off the grill immediately. Any extra cooking time will ruin venison. Put the meat on a platter and cover it with foil to keep it warm.
Tags: your venison, venison rack, venison will, When venison
Pressure canners preserve food safely for winter storage.
Mirro manufactures its 22-quart pressure canner from durable aluminum alloy. The unit has a pressure release valve and a lid that locks in place to prevent injury during canning, and its 22-quart capacity can accommodate up to seven quart jars for maximum canning efficiency. The Mirro pressure canner is a useful tool for stocking a pantry with summer's bounty to enjoy over the winter.
Instructions
1. Fill the jars with food. If the food is cooked, fill the jar loosely. If it is raw, pack tightly, because the food will shrink during heating. Seal the jars.
2. Pour two to three inches of water into the Mirro canner. If you are processing something that needs a longer processing time, add two more inches of water to prevent the canner from boiling dry. Add a tablespoon of vinegar to prevent staining.
3. Place all the jars on the canning rack inside the unit.
4. Close the canner lid, aligning the lid handles with the handles on the main unit. Leave the pressure control weight off.
5. Turn the stove on high, and heat the Mirro canner until steam jets out of the vents. Allow the steam to vent for ten minutes.
6. Place the pressure control weight on the steam port in the top center of the lid to pressurize the Mirro canner. The weight will start to jiggle when the unit is pressurized. The gauge should also indicate the pressure level.
7. Time the processing from when the gauge reads the proper level for your food, or when the weight jiggles. Consult a food processing time chart to determine how long to process the food. (see Resources)
8. Adjust the heat as necessary to keep the pressure at or above the required level for the length of time needed to process the food. At this point the pressure control weight should jiggle two to three times per minute. If at any time the Mirro indicates it has lost pressure, begin timing again from the beginning.
9. Remove the unit from the heat, and allow it to cool and depressurize. Do not rush the process. This can take up to an hour for a 22-quart unit. Gently nudge the unit and watch for steam coming out of the vent to check if your Mirro has depressurized completely.
10. Remove the pressure control weight. After ten minutes, unlock the lid and remove it carefully, raising the far side first so the steam vents away from you.
11. Lift the jars out with a jar lifter, and set them on a rack to cool for 24 hours. Do not rush the cooling process.
Tags: control weight, pressure control, pressure control weight, Mirro canner, canner from, inches water
When people think of European cooking, they think Italian or French, or perhaps German. Even Irish or Swedish often comes up before Spanish. Yet Spanish cuisine has a range of dishes that are as regionally diverse and delicious as any in Europe, if not more so. Although Spanish tapas is becoming more popular, there is more to Spain than tapas, as it is a country that boasts cooking that truly merits to rank high in international cuisine.
Misconceptions
Spanish cuisine is not the same thing as Mexican, or even more generally Central American cuisine. While many Latin American cuisines have dishes with either Spanish roots or Spanish influences, Spanish cuisine has been influenced very little by South and Central America.
History
Spanish cuisine has a long history, with basic foods being introduced from abroad throughout its history. Celtiberians brought wheat with them from Gaul (modern France), the Phoenicians or Carthaginians introduced the olive and the Greeks brought the vine. Tomatoes and potatoes were brought in as a part of the Spanish conquest of the Americas. Besides the importation of crops, Spain has been home to Celts, Carthaginians, Greeks, Romans, Germans and Moors. The influx of peoples and regional diversity has created a varied and exotic cuisine.
Types
Spain was not a unified kingdom until the late 15th century. Even today, there are at least two distinct ethnic groups that reject the identity Castile and its language, Castilian Spanish: the Basques and the Catalans. Spanish cuisine can be divided into Andalusian, Asturian, Aragonese, Basque, Castilian, Catalan, Galician, Leonese and Valencian.
Features
Common and well-known Spanish dishes include paella (white rice with meat or seafood), cocido (chickpea and meat stew), sausages like chorizo, gazpacho (a cold soup) and jamon (ham). The Spanish adore pork products, and the pork chops, ham and sausages of Spain are outstanding. They are also very fond of seafood, with cod, squid, prawn, octopus and shellfish dishes. The Spanish region of Andalucia is the world's leading exporter of high quality olive oil, so both olives and olive oil are usually very good there and throughout Spain. Spain is also very famous for its tapas, or appetizers. It is common for people to eat at bars or cafes and treat a collection of tapas plates as a meal.
Considerations
Spain has had the vine since ancient times, and Spanish wine enjoys a well-deserved reputation. Sampling Spanish cuisine, especially tapas, without also trying the local wines would be a criminal oversight.
Kimchi is a food staple in Korea, served at almost every meal. Kimchi jjigae, is made of a spicy mixture of kimchi with a mixture of vegetables and seasonings. Kimchi recipes are so individualized that they are often handed down from generation to generation. Kimchi jjigae is also a healthy dish, full of vitamins and antioxidants.
Instructions
1. Saute the pork, cooking completely through, in a small saucepan.
2. Add the garlic, onion and ginger and saute until the onions are transparent, about 5 minutes.
3. Add the kimchi, undrained, and stir just until it's hot. Add the water and bring the mixture to a boil.
4. Cut the tofu into small cubes while the kimchi mixture is boiling, and add it to the mixture.
5. Taste the kimchi jjigae and add hot sauce to taste. It will already be hot, so be careful.
6. Add vinegar if the kimchi jjigae needs a little more tang.
Greeks eat a mostly vegetarian diet, and fish, due to their location amongst the Aegean and Mediterranean Seas. Spinach pie, or spanakopita (in Greek) is a great appetizer or main dish. It is made mostly with feta cheese and Spinach. Make this dish to impress your friends or relatives--even if they aren't Greek!
Instructions
Spanakopita tonight!
1. Make sure the spinach is thoroughly drained. Drain spinach first so you can prepare the other ingredients while the spinach drains. Pat dry with paper towels.
2. Place thoroughly dried spinach in bowl and mix in the onions and feta.
3. Add the beaten eggs and stir or mix in with hands.
4. Mix in dill and parsley. Add salt and pepper to your liking.
5. Preheat oven to 375 degrees. Brush bottom of 9 X 13 dish with butter.
6. Layer the filo dough, one sheet at a time, coating thoroughly with butter. Make sure the ends of the sheet have enough butter on them or they will flake around the edges.
7. After 8 buttered sheets, add in the spinach and feta filling. Then layer the last 8 sheets, buttering each sheet thoroughly.
8. Bake for 40 minutes. Let stand 15 minutes before serving.
One of America's great pastimes is partaking of a backyard barbecue. Barbecue fare ranges from hamburger and hot dogs to chicken and steaks. But whatever the fare you can have a great time. Sausages are often cooked on the grill and frequently are a featured guest at backyard barbecues. To grill the perfect sausage, check out these tips.
Instructions
1. Clean the grill surface. Nothing can spoil a good meal than the tastes and flavors lingering of the last meal that was cooked on the grill.
2. Heat the grill on high heat to burn off any left over flavors or residue. Spray the grilling surface with spray cooking oil to keep the food from sticking to the grill surface.
3. Lower the heat to medium low heat to allow for slow cooking and so that you will be able to turn them before they burn. A uniform color should be achieved when grilling the sausages. As the sausages cook they will give off oil and grease which may cause the fire to flare up, which could cause the sausage to burn.
4. Stick the quick read thermometer in the end of the sausage lengthwise and continue cooking until the temperature reads 160. The sausage is then safe to eat.
5. Serve the sausages and leave the grill on high for about five minutes to clean the grill surface, and then shut off the grill.