Tahini sauce is widely used in Middle East.It is also used in Hummus that is widely popular.Tahini is made from sesame seeds and therefore considered very healthy.It can be added to any recipe for more flavor.It could be used as a dip,a spread or with sandwiches.Here is how you can make simple and delicious Tahini sauce.
Instructions
1. Take a cup of sesame seeds and roast it.It could be roasted in the oven by spreading it on a baking tray.Preheat oven to 320 degrees F and roast sesame seeds for about 5 minutes or until they get toasted.You could use a pan for roasting them too.
2. Add the sesame seeds with 1/4 cup of olive oil,2 raw garlic cloves and a sprig of parsley into a blender or food processor.Turn on high speed to get a smooth paste.You might need to add a little water to get a smooth paste.
3. As you blend,add 2 tsp of lemon juice and 2 tsp of buttermilk(optional) to get a creamy texture.You can add 2 tsp of vinegar if you want to preserve the Tahini for later use.
Cover with honey glazing to tempt your entire family.
If you can't get your kids to eat their veggies, try this recipe. Carrots with honey glazing make a delightful change. The sweetness of the carrots combined with the sweetness of the honey make a side dish that the entire family can enjoy. Ginger adds a layer of flavor to this dish that moves it beyond a simple, sweet dish. Use canned carrots if fresh carrots are not available. If using canned carrots, skip the step on boiling the carrots.
Instructions
1. Place carrots in a saucepan with enough water to just barely cover them.
2. Bring the water to a boil and cook until the carrots are tender, about five minutes.
3. Melt the butter in a large skillet. Add the honey and simmer, stirring constantly with a wooden spoon.
4. Add the lemon juice and ginger to the skillet and mix well.
5. Drain the carrots and add to skillet. Stir to coat the carrots thoroughly.
6. Cook for three minutes to allow the ingredients to blend.
Tags: canned carrots, dish that, entire family, honey glazing, with honey, with honey glazing
, a Scandinavian creation, is a mild-tasting cheese that has a creamy taste, softens easily at room temperature, and blends well with herbs. It takes some equipment to make this cheese, but it is not particularly expensive. If you can set aside a block of time for this project, and are willing to wait three months for the final product, these steps will tell you make Havarti cheese.
Instructions
1. Heat 4 gallons milk to 86 degrees F, and add mesophilic culture (a dry powder available from cheese-making suppliers), according to package directions. Let the milk ripen for 45 minutes.
2. Add 2.8 milligrams calf rennet diluted in 1/4 cup cool water. Stir in for 1 minute and let rest for 36 minutes. The milk will begin to coagulate.
3. Check curds. If they are firm, cut them at half-inch intervals to help drain the whey, let rest a few minutes and then stir the mixture for 15 minutes. If the curds are not yet firm, wait a few more minutes, then proceed.
4. Drain about a third of the liquid (whey) off and stir again for 15 minutes. Add about a gallon of water, heated to 130 degrees F. Test the resulting mixture and adjust hot water until the whole mixture is between 95 and 100 degrees F.
5. Add one ounce (2 tablespoons) salt and stir for 15-30 minutes, or until curd separates and dries.
6. Transfer mixture to cloth-lined colander and drain all the whey. Keep slicing curd to keep it releasing liquid.
7. Transfer to a cloth lined mold of desired shape. Add 8 pounds of weight for 20 minutes. The weight may be a gallon jug filled with enough water to provide the desired weight.
8. Unwrap the cheese, rewrap and turn over in the mold. Increase weight to 16 pounds for 2 hours.
9. Cheese should be formed and firm. Wait a couple of hours, then submerge in 65 degree F water 8 hours or overnight.
10. In the morning, submerge cheese in brine (1 tablespoon salt to one quart of water) for 6 hours, then drain and dry surface with paper towels.
11. Keep unwrapped cheese at cool temperature (60 degrees F) and turn daily. Wipe with brine (according to proportions above) every two days for three months until it reaches the desired ripeness. Wrap and store in refrigerator.
Tags: drain whey, Havarti cheese, hours then, minutes then, rest minutes, three months, water hours
Broccoli Ham Ring is a quick and easy meal that can be served warm or cold, as a meal or an appetizer or even as a packed lunch. Serve it with some gourmet mustard and a salad for a treat that tastes like it took hours to make but only takes about 45 minutes.
Instructions
1. Preheat your oven to 325 degrees while you are preparing the broccoli ham ring. Spray the cookie sheet or pizza pan with shortening. Open the crescent rolls by smacking the container on the edge of your counter. This will pop the wrapper open. Peel it away. Separate the crescent rolls which look like perforated triangles. Arrange them in a circle on the pan. Place the base of each triangle at the center of the pan and the point facing towards the side of the pan like a star. You will need to overlap the crescent rolls. At the very center of the pan there will be a small uncovered circle.
2. Wash the broccoli and cut the florets off the stems. Save the stems for another dish- a shredded broccoli salad or broccoli cheese soup perhaps. Chop the florets into small pieces. Use the food processor to save time if you have one. Place the broccoli into the mixing bowl.
3. Peel and chop the onion. Add it to the broccoli. Then mix in 2 cups shredded Swiss or cheddar cheese and 2 cups of chopped or shredded ham. Stir to combine all of the ingredients.
4. Mound the broccoli, cheese, ham and onion mixture on top of the crescent rolls. Leave the center circle open and make the stuffing mixture higher than wide. It may be as much as 3 inches wide at the bottom and stand 3 or 4 inches high. The ingredients will hold their shape fairly well if you pat them in place.
5. Pull the point of each crescent roll over and around the mound of the broccoli mixture. Fold the point under the crescent roll at the inner center of the circle. Leave the circle visible. Repeat until the point of each crescent roll is wrapped around and tucked into the center of the ring. This looks like a kind of stollen.
6. Bake for 18-22 minutes in the pre-heated 325 degree oven or until the crescent roll is browned. Serve hot or cold with mustard and a salad.
Tags: crescent roll, crescent rolls, broccoli cheese, Broccoli Ring, center circle, each crescent, each crescent roll
Cheese is made through a curdling process from the milk of different animals, including cows, goats and sheep. After the milk has turned into curds and whey, the naturally occurring bacteria and enzymes then work to properly turn the liquid into a solid mass that we know as cheese. Through this aging process, cheeses of hard, soft and semi-soft varieties are produced according to different temperatures, length of time and other factors. Because cheese contains an abundance of bacterias, it is highly susceptible to growing mold.
Cheese
Identification
The amount of time it takes for mold to grow on cheese depends on a few factors, including what kind of cheese, how hard the cheese is and how much moisture is present in the cheese. Generally, the harder a cheese is the longer it will be able to withstand mold growth. This is because of its low water content and pH level. Conversely, the softest of the cheese, including ricotta, tend to grow mold quickly if allowed to go bad.
Potential
In order for mold to grow the cheese must be introduced to spores. Mold is a type of fungus, along with mushrooms, and as such, reproduces through spores. Depending on whether or not a spore was allowed to slip into a particular package of cheese, the rate of time before mold is visible can be faster. That is why, even among cheeses of the same variety, one package may produce mold before the other. Additionally, mold thrives in warmer temperatures, and the warmer the environment around the cheese is, the faster mold will appear.
Warnings
Mold manifests in many different forms. The visible portions of the mold are the spores, and these can be colored streaks in green and blue, fuzzy white clumps, or even black. Black mold is actually highly toxic and if inhaled can cause almost immediate illness. Toxins, or mycotoxins, are not killed when cooked, and because they are air-born are known to particularly affect anyone with mold allergies, making them susceptible to certain lung diseases. It is always best to be aware of what type of mold is on your cheese, and if it is toxic or not.
Function
While mold is generally thought of as an indication that a particular food has gone bad or spoiled, some cheeses actually are made promoting the growth of mold on them. This is the case in Blue cheese, with the blue color being mold itself. This mold adds flavor to the cheese, and enhances its palette appeal. Stilton, Roquefort, and Gorgonzola cheeses are also example of varieties intended to have mold, and they are produced with specially cultured molds being fostered to grow and thrive.
Time Frame
As previously noted, it is the softest of the cheeses that are prone to growing mold in the shortest amounts of time. Cheese in this category can grow mold even in only a week if not kept refrigerated and their packages have been opened. Semi-soft cheeses include Mozzarella, Monterey Jack, and Feta, and they can go bad
after about three weeks. The next variety is firm cheeses, such as Cheddar, Colby, and Swiss, and they can produce mold if left in a warmer climate after five weeks. Finally, the hard cheeses like Parmesan can withstand mold growth for up to ten months.
California omelettes are loaded with fresh produce.
Omelets are a classic scrambled egg breakfast that feature a wide variety of fillings, depending on the recipe you are using or what you prefer. California omelets are a showcase of all the wonderful fresh produce that the state grows, including tomatoes, asparagus and mushrooms. The most important and telltale ingredient of a California omelet is the avocado, whose velvety texture and creamy taste complement the egg perfectly. A careful technique will yield an evenly cooked, delicious omelet.
Instructions
1. Crack three large eggs into a bowl, and add 1 tbsp. whole milk. Sprinkle in some salt and pepper to taste. Whisk the ingredients together thoroughly.
2. Heat 1 tsp. olive oil in a small skillet on medium for three minutes.
3. Pour the egg mixture into the hot skillet, and immediately swirl the pan around so the egg coats the entire bottom of the skillet.
4. Sprinkle enough chopped tomatoes, thinly sliced green onions, sliced mushrooms, and sliced black olives over the egg to cover half of the egg circle. Sprinkle shredded cheddar cheese over all the vegetables.
5. Let the omelet cook until the egg lifts away from the pan easily when pried with a wide spatula. Flip the empty half of the omelet up and over the veggies and shredded cheese.
6. Flip the entire omelet carefully, which should now be shaped like a half circle. Cook until the cheese is completely melted and the egg is cooked through, about three to four minutes.
7. Slide the omelet onto a plate. Top the omelet with slices of avocado.
More and more people are discovering the health benefits of a vegetarian lifestyle, but this lifestyle is also a good option for those who want to trim their shopping bills, not just their waistlines. It all depends on how you shop and how you cook.
Instructions
1. Write a list. If you aren't already in the habit of creating a grocery list, start and try to stick with it despite the temptation to go for more expensive veg-friendly options in the store. Review your list and rely heavily on the basics--versatile and affordable vegetarian staples such as rice and beans as opposed to a cart full of faux meats (for more on "faux meats," see Step 4). As you review this list, calculate how much you plan to spend weekly or bi-weekly on food, depending on how often you shop. From there, see how your grocery list stacks up to your proposed food budget.
2. Shop wisely. Be choosy about where you shop. It's great to support the "little guy" who owns the neighborhood health food store every once in awhile. However, if trips to such merchants are eating up your budget, opt for the grocery store chains or supercenters. These mega-stores often carry the same products as the smaller stores at a fraction of the price. These bigger chains also carry generic or store brands of staple foods such as canned vegetables and fruits. Even saving a dime per can on these foods can add up.
3. Embrace those staples. Prepare large quantities of food and create a variety of meal options with just a few basic items including rice, beans, pasta, milk, cheese, rice noodles, canned tomatoes, cream of mushroom soup and frozen stir fried veggies. These items are very friendly on both the budget and the belly. They don't cost as much as faux meats, provide plenty of meal options and leftovers. Forget about ramen noodles, though. They are loaded with sodium. Stick with rice noodles. They are still affordable, but contain little sodium.
4. Jump on the faux meat bandwagon. A four-pack of soy burgers is still cheaper than a pack of charburgers from your local supermarket or butcher, but are not as cheap as the options listed above. However, these faux meats (often made from soy or more creative ingredients such as mycoprotein, a form of fungus) provide lots of flavor and variety, and you can get a lot of mileage from one pack of soy crumbles added to a veg-friendly casserole. Also try high-protein TVP--a soy product that is crunchy in the package, but moist and tasty when prepared with a little boiling water. A 10 ounce. bag, priced at $3, provides enough meat-like crumbles for three meals. Add these crumbles to vegetarian burritos, tacos, casseroles and spicy pasta sauce.
5. Skip the organics. According to Consumer Reports, buying organic food costs an average of 50 percent more than your regular, non-organic products. Many shoppers believe the health benefits are worth the extra cost, but that is only true in regard to certain types of foods. If you must splurge, buy organic apples, bell peppers, celery, cherries, nectarines, peaches, pears, potatoes, spinach, red raspberries, strawberries, eggs and milk. The U.S. Department of Agriculture found that these products retained much higher pesticide residue after washing than other foods. In the case of eggs and dairy, organics are believed to reduce exposure to toxins in non-organic feed, hormones and antibiotics. If at all possible, buy direct from the farmer's market or the local growers themselves to curb both the cost and potentially nasty safety hazards.
6. Revisit grandma's recipe box. Grandmas (or a grandmother-like figure) often have the most affordable, wholesome and just plain tasty concoctions, many of which can be tailored to vegetarian diets with a little ingenuity. For example, revamp your grandmother's spaghetti bake by replacing ground beef with soy crumbles. The dish consists of cream of mushroom soup, soy crumbles, cheese, spaghetti, bell peppers, canned black olives and mushrooms, onions and canned spaghetti sauce. If you're feeling really pinched, you can remove items or, say, select green peppers as opposed to the sweeter, yet more expensive, yellow counterparts. The dish still gets rave reviews, even from the most discerning gourmand (your grandmother!).
7. Find your crock pot, which is your friend. Throw some canned tomatoes (with the juice), garlic, spices, mushroom, onions, faux chicken and vegetarian broth into the slow cooker in the morning and when you return from work in the evening, you'll have a nice sauce to pour over your pasta. Crock pots are not only easy and efficient, often requiring the most basic ingredients, but they also allow you to prepare meals in bulk. You'll be able to enjoy several meals of flavorful food with little effort and cost. Plan ahead by preparing several slow cooker dishes over the weekend.
Tags: faux meats, with little, bell peppers, canned tomatoes, cream mushroom, cream mushroom soup, grocery list
When summer is in full swing and you have everything you need to make a big batch of salsa, cook it and freeze your cooked salsa for winter recipes. Cooked salsa is delicious when eaten fresh and it also freezes well for future use. Once the salsa is solidly frozen, it will keep in the freezer for approximately six months. This will give you delicious summer salsa all through the cold winter months.
Instructions
1. Cool the cooked salsa to room temperature if it is hot.
2. Fill the freezer containers, leaving about 1 inch of empty space (headspace) at the top of each container.
3. Seal the containers tightly and wipe any excess salsa from the outer surfaces of the containers with a damp dishcloth. Dry the containers.
4. Label the dry containers with the contents and the date you are freezing the salsa.
5. Place the containers in the freezer and use within six months.
6. Remove the salsa from the freezer and defrost it in the refrigerator until it is thawed. Use the salsa in recipes or as a dip for chips.
Smoked salmon recipe. Works great for smoking salmon, shrimp and other fish like catfish and northern pike. To prepare the salmon / fish you will have to brine them, try my article titled "Make Brine to Smoke Salmon, Fish & Shrimp - Recipe". Enjoy!
Instructions
1. If you have not brined your fish overnight yet, please see my article titled "Make Brine to Smoke Salmon, Fish & Shrimp - Recipe" before continuing on.
Smoking on the Weber is different from using a smoker. The Weber really winds up cooking the fish under very slow heat and heavy smoke. A smoker uses substantially less heat and less smoke but takes 3 times longer.
2. Heat and smoke control is important. I assume you'll be using a standard sized Weber. Light 5 coals stacked in the middle and wait until they turn completely white.
3. Then heap on (i.e., cover them) with dry chips, then cover them again with wet chips. The dry ones get the smoke going and the wet ones slow the process down and control the heat. If you're using a smaller Weber use fewer coals and more wet chips. In either case, do not put the fish directly over the coals. I used to put the coals in the center and the fish around the edges.
4. You'll know you're on track when you see smoke billowing out of the top port. Close the bottom ports down about 2/3. This helps to control heat.
5. You'll need to check the chips about every half-hour. Put on more wet chips when needed.
6. To get chips wet, soak them in water for an hour or two, even more if you can.
7. I used to be able to do a load of fish in 2 to 3 hours. But again, you have to check them about every half-hour. I would fork test them for firmness...and sample them from time to time, too.
8. Hickory wood produces strong smoke. Alder is milder. You can get a variety of wood chips at any of the sporting goods sections. Enjoy!
Tags: about every, about every half-hour, article titled, article titled Make, Brine Smoke, Brine Smoke Salmon, control heat
This paste is made from dried ancho chiles that you rehydrate and grind into a paste. It makes a very powerfully flavored seasoning, yet anchos have a sweet and smoky flavor that's not too hot.
Instructions
1. Place a heavy skillet over medium-low heat. Cast-iron works best.
2. Place the unpeeled garlic in the skillet and let it toast slowly, turning the cloves occasionally, until the skins have turned brown in spots and the garlic feels soft when pressed with a spatula. Remove and let cool.
3. Remove the stems and seedpods from the chiles.
4. Add the chiles two or three at a time to the skillet. Press them flat with the spatula. The chiles should not smoke, but the pan should be hot enough for them to lighten in color slightly. Toast them on both sides, and flip or remove them when the side touching the pan turns color.
5. Shut off the heat.
6. Place the chiles in a bowl and cover with simmering water. Cover and soak for 30 minutes, then discard the water.
7. Slip the garlic cloves out of their skins and place them in the bowl of a food processor along with the salt and pepper, vinegar and the drained chiles.
8. Pulse the machine a few times to begin the puree. Scrape down the sides and continue pulsing the machine and adding small amounts of water until the puree is as thick as possible but still allows the machine to run smoothly. Scrape down the sides as necessary and puree to a fine paste.
9. Use a rubber spatula to force the puree through a strainer to extract skin and seed fragments.
10. The strained puree is now ready to use as a marinade. Brush or spread it on meat, fish, poultry or vegetables.
Tags: down sides, Scrape down, Scrape down sides, with spatula
is a package of software that contains a number of programs used for word processing, spreadsheets and presentations. One program included in Microsoft Office is Microsoft Graph, which utilizes gra files.
Identification
A file with the gra file extension is known as a Microsoft graph file.
Function
Gra files contain a line, bar, pie or other type of graph created with Microsoft Graph. The gra file extension serves as a marker for your computer, signaling that the file requires a Microsoft Office program to be viewed.
Features
Gra files can be inserted into word processing documents in Microsoft Word, spreadsheet documents in Excel or presentation documents like PowerPoint.
Use
In Powerpoint or Excel, select "Insert" and then "Chart" to produce a gra file within your document. In Microsoft Word, it is necessary to select "Insert," then "Picture" and then "Chart" to insert a gra file.
Considerations
To save your gra file outside of a Microsoft document, right-click on the graph within the document and then select "Save As."
Tags: Microsoft Office, Insert then, Microsoft Graph, Microsoft Word, select Insert, select Insert then, then Chart
Gout is a painful form of arthritis that is caused when uric acid crystals deposit in a joint, causing it to swell. The swollen joint is then painful to touch or move. Dandelion is an herbal remedy that has been successful in treating gout and the conditions that cause it.
Instructions
1. Get properly diagnosed by a doctor. The only way to diagnose gout confidently is to aspirate some of the fluid in the affected joint and view it under a microscope. This is usually done to confirm a visual diagnosis.
2. Drink dandelion tea twice a day to keep the kidneys functioning properly. Poor kidney performance is a key contributor to gout, as it's the kidney's job to clear waste from the bloodstream. Dandelion stimulates the kidneys and helps flush urates from your system.
3. Use dandelion wine to avoid hypertension. Dandelion wine is essentially sweetened white wine infused with dandelion flowers. After curing for at least a couple of weeks, the wine becomes a healthful tonic that can help treat high blood pressure, another contributing factor to gout.
4. Eat dandelion leaves in salad or cooked in other dishes to get more vitamin C. Dandelion is full of vitamins and nutrients, and it's a great source of vitamin C, which has been shown to decrease uric acid. The less uric acid you have in your system, the fewer uric acid crystals in your joints.
5. Switch to dandelion coffee to treat gout. Regular coffee has purines in it that the body converts into uric acid. If you can't live without coffee, you can use roasted and ground dandelion leaves to make a coffee substitute.
Sugar cane is used as an ingredient in Vietnamese dishes, such as Chao Tom--grilled shrimp paste wrapped around sugar cane. You can also eat it alone, as a treat, in place of candy or gum. Sugar cane grows in long, jointed stalks, similar to bamboo. The plant has a hard outer rind, which you will need to remove prior to eating. The rind is actually fairly easy to remove; all you need is a cheap chef's knife.
Instructions
1. Use the chef's knife to chop the sugar cane into pieces no more than 6 inches long. Remove and discard any joints.
2. Stand the sugar cane on end on the cutting board and place the edge of the knife at the edge of the rind--where the rind meets the pulp.
3. Press firmly, to embed the knife into the sugar cane. Lift the knife--the cane should remain attached to the knife--and drive the knife straight down in one swift motion to cut through the rind.
4. Peel the piece of rind away and repeat the same knife motion all the way around the piece of sugar cane.
5. Follow Steps 2 through 4 on any remaining pieces of sugar cane.
Pairing cheese with wine is often a matter of personal preference. However, you should consider the strengths of the flavors when you match wine with cheese so that neither will overpower the other. For example, don't pair a strong Cabernet with a mild, fresh mozzarella because the delicate flavors of the cheese would be overpowered by the dominant flavors of the wine.
Instructions
1. Determine the type of wine you will drink. The cheese you choose is dependent upon the type of wine you choose. Stronger cheeses should be paired with stronger wines, such as Bordeaux or Cabernet. Lighter cheeses are best paired with delicate wines such as a Sauvignon Blanc or Pinot Grigio.
2. Pair drier white wines such as Chardonnay, Pinot Grigio and Sauvignon Blanc with fresh mozzarella, Brie, Gouda, Baby Swiss and mild cheddar cheeses.
3. Match sweet white wines, such as Riesling or a wine from Sauternes, with Fontina, Roquefort, Stilton and Provolone.
4. Choose aged cheeses for Cabernet Sauvignon. Go with an aged Gouda, Cheddar, Provolone or Le Moulis when you are drinking Cabernet.
5. Pair smoked Gouda, creamy Gorgonzola, Havarti, Gruyere, smoked Swiss or smoked Cheddar with spicier wines, such as Zinfandel, Syrah, Shiraz and Pinot Noir.
6. Select aged Cheddar, aged Swiss, Asiago, Pont l'Eveque and Taleggio for Merlot.
7. Go with a triple creme cheese for Champagne and sparkling wine. Triple creme cheeses are similar to cream cheese in texture and body. Look for Boursin, Cambozola and Explorateur.
Schools are now encouraging parents to send in healthier lunches. They even provide parents with copies of the food pyramid so that they know how many servings children need from each group. One of those groups is dairy. Parents can make sure their children are getting their recommended dairy servings by sending in milk servings. This is a little trickier than sending in a juice box because milk can go bad when it gets warm. Properly packing your lunch box can prevent this from happening.
Instructions
1. Place an ice pack in your child's lunch box. Place your milk on top of it. This will keep the milk cold and fresh for your child.
2. Add your child's sandwich and snacks last. Zip up the lunchbox immediately upon packing its contents. Keep it in the refrigerator until your child is on his way to school.
3. Pack a small carton of milk next to the sandwich, but put it on the bottom. Snacks and desserts should go on top of the milk. Otherwise, the milk will crush them.
4. Give the lunchbox to your child as she is walking out to the bus. If the lunch box is a paper bag, fold the top down twice. This makes the milk less likely to fall out.
Heavy appetizers can replace a meal is served in large quantities and variation
Heavy appetizers are typically served to replace a meal. Serving heavy appetizers is an easy way to serve a large group family style at a table and please every pallet. Heavy appetizers are also a budget friendly way to serve variations of food for a shower or small party if guests will not be sitting formally at a table. Any appetizer recipe can be used as a heavy appetizer, but a larger quantity should be prepared to replace a meal.
Martini Chicken
Martini chicken is boneless chicken breast sauteed in a gin and vermouth-based sauce. This recipe works especially well when you are serving drinks at the event and is a good conversation starter. Modify this recipe into an appetizer by slicing the chicken breasts and spreading them over a bed of toasted pita bread triangles and topping the chicken with Chevre goat cheese and parsley.
Chicken Wings
Even chicken wings can be dressed up
Wings are a very typical appetizer, but even they can be romanticized with sauce options. A few unique wing sauces are, chimichirri, honey pepper jelly, sweet pepper chutney, pesto sauce, cherryaki (add grenadine to store bought teriyaki sauce) or sesame barbecue (soy sauce and sesame seeds added to barbecue sauce).
Smoked Salmon
Smoked salmon is easy and makes an elegant appetizer
Smoked salmon is a fairly traditional appetizer, but make it more filling by serving it in a potato nest and top it with creme fraiche and cilantro. Capers and diced red onion can be served on the side or top.
Asian Meatball Skewers
meatballs are an easy and economical appetizer
Asian meatball skewers with snow peas are a filling yet economical and easy to prepare appetizer. Place frozen meatballs in a crock pot with store bought teriyaki until cooked to 175 degrees Fahrenheit. Alternate meatballs with snow peas on the skewer. Add snow peas by skewering through each end of the snow pea to make an arch on the skewer.
Muenster Slider
A casual sandwich style appetizer is a muenster cheese beef slider. Make miniature beef patties of about 1/4 pound of ground beef and grill to preferred doneness and top with a slice of muenster cheese. Serve on a mini potato or Hawaiian roll. Serve with your choice of hamburger condiments.
Vegetarian Options
Fresh mozzarella and tomato caprese salad can be easily served on skewers
Potato croquettes are quite filling and a more economical choice that can be served to any crowd. Make very thick mashed potatoes seasoned to your liking and shape them into 2-inch balls on a sheet pan. Fry the mashed potato balls and top with smoked mozzarella or Gouda and a store bought roasted red pepper pesto sauce. Caprese skewers are another vegetarian option that is quick and easy. Alternate fresh mozzarella and cherry or grape tomatoes on a skewer and top with thinly sliced basil and balsamic vinegar reduction (cook about a 1/4 cup of balsamic vinegar in a pan until it thickens).
Tags: Heavy appetizers, replace meal, snow peas, store bought, balsamic vinegar, barbecue sauce, bought teriyaki
Fill doughnuts like a professional with some tricks.
Doughnut and pastry shop employees make filling doughnuts look easy, and it can be if you take note of some tricks of the trade. Piping filling into doughnuts is not difficult if you pay attention to the ingredients and supplies used in the process. These same filling techniques apply to filled cupcakes and other pastries like eclairs. Soon you will be turning out filled doughnuts the envy of your local bakery.
Tip Size and Shape
When filling doughnuts, instead of an expensive machine, just use a pastry bag with a plain, round tip. Use a tip with at least a 1/4-inch wide opening to allow the thick filling to easily flow through and into the doughnut. Look for pastry bags and piping tips in cooking supply stores and on the Internet. There are specialty piping tips for filling pastries, but unless you make filled pastries often, the simpler, round tip will suffice.
Filling and Doughnut Choice
Use a thick pastry cream filling for your doughnuts or a thick jelly filling. If the filling is too thin, it will leak out of the opening in the doughnut, but if it is too thick, it will not flow enough to be piped into the doughnut. Chill the filling for at least four hours or until very cold to keep it thick, improve the flavor and avoid it from melting when piped into the room temperature doughnuts. Use yeast-risen doughnuts without a hole in the center. The middle of the doughnut is needed to hold the filling, and cake doughnuts do not have the large holes of yeast-risen doughnuts to hold the filling.
Filling Method
Insert the tip of the pastry bag into the side of the doughnut and apply gentle pressure to squeeze the filling into the doughnut. The natural crevices in the doughnut will accommodate the filling, but as soon as you feel the filling begin to push back on the piping tip, release the pressure on the pastry bag and pull it out of the doughnut. This prevents the doughnut from being filled too much and bursting.
Alternative Filling Method
Filling doughnuts does not require a pastry bag and tip for piping the filling in. A recipe from the Food Network Kitchens fills cut, uncooked doughnut halves and then sandwiches the halves together, sealing them with egg white. The filled doughnuts are then deep-fried as usual. This filling technique skips the filling step after frying the doughnuts, but the filling should be chilled and set before adding to the top of the cut doughnut dough.
Tags: into doughnut, filled doughnuts, filling into, Filling Method, hold filling, piped into, piping tips
The steam-powered popcorn machine was patented in 1893 by Charles Cretors.
Corn popped over an open flame was sold by vendors in the 1880s, but it was not popular. Charles Cretors, an inventor with a flair for sales and advertising, changed the history of popcorn with the introduction of a steam-powered popping machine.
The Peanut Roaster
Cretors, a sign painter and candy store owner, was interested in how things worked. His purchase of a steam-powered peanut roaster inspired him to design an improved roasting machine, says the Popcorn Machine Site.
Advertising
Cretors added hand-painted details to the outside of his machine, which had "striping ... in gold leaf and color." He also attracted customers with a small clown called the "Toasty Roasty" man, who cranked the peanuts, according to the Peanut King website.
The Popcorn Machine
In 1893, Cretors patented a process for popping popcorn, using a seasoning mix of lard and butter oil. Soon his popcorn was more popular than his peanuts.
Colombian Exposition
The popcorn machine was featured at the 1893 Colombian Exposition in Chicago. At first, Cretors gave it away, then started a new batch. The aroma of freshly popped corn then attracted new customers.
The Popcorn Wagon Evolves
The first popcorn machines were built on hand-pulled carts. After 1900, the carts were replaced by horse-drawn wagons.
Tags: attracted customers, Charles Cretors, Colombian Exposition, Popcorn Machine
Knob Creek is another label in the Jim Beam family of small batch, premium bourbons. It is a popular label, commonly seen in bars that stock small batches. It is unusual in a number of respects: color and flavor, lengthy aging period and eye-catching rectangular bottle. While not the best bourbon on the market, it wields distinct qualities that any budding whiskey aficionado should explore.
Identification
Straight bourbon whiskey is distinguished from other forms of whiskey by a handful of characteristics. First, the alcohol must be made from a mixture that contains at least 51% corn. It cannot be distilled to higher than 160 proof, and it must be aged in new charred oak barrels for at least 2 years. Bourbon whiskey does not necessarily need to be made in Kentucky, although most of it is. The limestone groundwater of Kentucky lends quality to the taste of Kentucky-made bourbon, and this is not generally found elsewhere, but it is not legally required that bourbon whiskey necessarily come from the Bluegrass State.
Types
Knob Creek is a small batch bourbon, which means that it is a blended whiskey drawn literally from a small batch. It is not a mass-market whiskey. Small batches are typically aged for 8 years.
Features
Knob Creek is a premium, small batch label produced by the Jim Beam distillery. It is a 100 proof bourbon that is aged for 9 years. It comes in a distinctive rectangular bottle with a black wax seal.
Significance
Knob Creek is named for the same creek in the home of the Jim Beam distillery in Bullitt County, Kentucky. It is a part of the effort of the Beam distillery to tap into the surge of interest in high quality whiskey. Unlike some of Beam's other small batch labels, Knob Creek does not have any ties to a longer tradition.
Expert Insight
Knob Creek packs a wallop and tastes every bit of its 100 proof. Curiously, while it is not as strong as the very high proof bourbons (Noah's Mill or George T. Stagg), it is not quite as smooth and therefore tastes just like what it is. Its longer than usual aging period imparts a light sweetness and smokiness, as well a darker color, and the drink goes down with bite. Knob Creek is a complicated bourbon for someone who wants a little fire in his whiskey.
Tags: Knob Creek, small batch, Beam distillery, aged years, aging period
When you decide to spend upwards of $25 or more for a lobster dinner at your favorite seafood restaurant, you want to make sure you're getting the most out of your hard earned money. While it may seem fairly straightforward, ordering and most importantly eating a lobster can be tricky. Following a few simple (but key) steps can help ensure that everything goes swimmingly.
Instructions
1. Inform your waiter or waitress that you'll be enjoying a lobster dinner. You can let your server pick out the lobster for you; or, if you are at a restaurant like Red Lobster, for instance, you can walk over to a tank and pick from a variety of live ones which you'd like to eat.
2. Tell your waiter how you’d like your meal to be cooked. The recommended methods for cooking a lobster are to steam, boil, or broil it. They all taste great – this comes down to a matter of personal preference.
3. Enjoy your newly prepared meal. The meat is found in the body, claws, legs, and tail. These sections can and should be separated from each other easily with your hands before you start eating. It can be enjoyed plain, dipped into melted butter, or another kind of sauce.
4. Finish your meal and pay your check. Congratulations – you’ve just ordered and enjoyed one of the finest meals the sea has to offer.
Tags: dinner your, lobster dinner, lobster dinner your, your meal, your waiter
You see them every year as the holidays approach: beautiful bottles of colored oil stuffed full with peppers or garlic. Don't even think of using them in your cooking, though. When garlic is coated in oil, conditions are almost perfect for the production of botulism. All that is lacking is some time at room temperature and you have a very hazardous situation, because botulism cannot be seen or tasted. Even refrigerated, garlic in oil should not be kept for more than a week. Try drying your garlic instead.
Instructions
1. Braid it. Drying garlic instead of canning it or leaving it in oil allows most of the essential oils to remain strong and prevent the breakdown of allicin, the active ingredient in garlic. Start with four garlic plants with the greens still attached. Tie the four garlic plants together just below the bulbs, with the greens hanging down. Use the four strand braiding diagram in the photo to guide you as you weave the greens in and out of one another. When you are eight inches from the end of the greens, attach four more garlic bulbs to the braid just above the last eight inches of green. Use those new greens to continue braiding, tucking the ends of the previous four garlic bulb plants into the braid so they don't show. Continue braiding until all your plants are done. Hang the garlic braids in your kitchen. For added color, string a few hot peppers and attach them to your garlic braid.
2. Store in buckets of play sand, uncooked rice, or dried beans. Cover the bottom of a bucket or plastic tub with a layer of sand, uncooked rice or dried beans, about two to three inches thick, then place garlic bulbs on top. If the greens are still attached, cut them off and dry them separately on a cookie sheet lined with paper towels. Cover bulbs with more sand, rice or dried beans. Keep a cover on the bucket or bin if using edibles to prevent pests. Store in a cool, dry place.
3. Tie a length of braided garlic in a circle and attach it to a foam, straw, or grapevine wreath base. Hang it on your door for a whimsical Halloween decoration: Vampires and werewolves beware. Warning: does not ward zombies.
4. Use a hot melt glue gun to attach a braid of garlic to a foam or grapevine cone to make a Christmas centerpiece. Attach eight to ten dried red peppers as "ornaments." Gift wrap old CD jewel cases and scatter around the base of your "tree." Add Dickens figurines or Christmas themed salt and pepper shakers for a cute tabletop scene.
5. Bunch them up. Lay fresh picked garlic plants on trays in the sun until the greens have dried. Tie dried plants in bunches with a piece of twine and hang in a cool, dry place. To use as decorations, add large bows and several bells. Spray lightly with artificial snow or lay a clump of angel hair around the bulb end of you bunch of garlic.
A perfect accompaniment to a brunch, summer dinner or as a dessert, Louisiana fruit salad is both refreshing and nutritious. Because it's usually made with mostly frozen or canned fruit, this salad can be made on short notice for company or family. The frozen strawberries should be thawed before the salad is served. The addition of the pie filling makes the salad taste sweeter and gives the juice a slightly thicker consistency. Served alone, or with a dollop of whipped cream, Louisiana fruit salad goes well on top of ice cream or cake.
Instructions
1. Take the frozen strawberries out of the freezer one day in advance and place them in the refrigerator. Put the bag in a bowl in case there is a small hole in the bag.
2. Mix a 15 1/2 oz. can of pineapple chunks with two 11 oz. cans mandarin oranges in a large bowl.
3. Drain the juice from a 10 oz. package of frozen strawberries, and mix with the oranges and pineapple in the bowl. Mix a 12 oz. can of peach or apple pie filling with the other fruit.
4. Place the bowl in the refrigerator until you are ready to serve it. Slice bananas on top right before serving.
Tags: frozen strawberries, fruit salad, Louisiana fruit
A "tall, skinny single" might sound like a supermodel, but it's actually just a cup of joe. Brush up on the latest latte lingo and in no time you'll be speaking like an experienced coffee connoisseur, whether you stick to a straight-up cup of black coffee or dabble in flavored and foamed concoctions.
Instructions
1. Know your basics. As most people know, there is caffeinated (regular), decaffeinated (decaf) and "half-calf" coffee. A shot of espresso is smaller, but offers a condensed quantity of what amount to more or less a small cup of coffee. It's brewed from a finer grain, and is stronger per ounce.
2. Add milk, if you choose. There are a few milk-based coffee concoctions. A cafe au lait is brewed with equal parts coffee and hot milk. A cafe latte is espresso with steamed milk. In lattes, the milk is frothier. A macchiato is a an espresso with just a hint of milk foam.
3. Don't stop at milk. There are a number of coffee additions that add to the flavor. Some are combined with milk, and some stand alone. An americano is an espresso shot poured into a cup of piping hot water. A drink "con panna" means adding whipped cream to your coffee. This is not unlike adding heavy whipping cream and a dash of sugar. It amounts to a sweeter, creamier coffee drink. Various syrups are also used to spice up the flavor, including vanilla, hazelnut and and caramel. A mocha is a latte brewed with chocolate.
4. Make it an adult beverage. An Irish coffee has a shot of whiskey, heavy whipping cream and three sugar cubes.
5. Know order. Shots of espresso and espresso-based drinks are order in single, double, triple and quad. This distinction determine how many shots of espresso you're getting. Size generally range short, tall and grande (small, medium and large, respectively).
Tags: brewed with, coffee shot, espresso with, heavy whipping, heavy whipping cream, whipping cream
Watergate salad was originally introduced to America in the mid 1970s. The Kraft Food Company introduced instant pistachio pudding mix in 1975 and developed a recipe called Pistachio Pineapple Delight. That same year the Watergate political scandal happened. This event centered around illegal activity by Republican party members at the Watergate office complex in Washington D. C.
It is thought that a Chicago food editor renamed the salad to gain attention to her food column. Neither the Chicago publication nor the Kraft Food Company confirms this, although an older version of the Kraft Foods website does make a reference to the name change. Since its creation in the 1970s Watergate salad has become a popular dish served as a salad or appetizer.
Pineapple
According to Cooks.com, the recipe calls for one 20-ounce can of crushed pineapple in its own juice. According to the U.S. Department of Agriculture, pineapples contain 131 percent of a person's daily requirement of vitamin C. Pineapples also contain fiber, magnesium, copper and thiamine. They contain no fat or cholesterol. One cup of pineapple has 82 calories.
Pistachio Pudding Mix
One box of instant pistachio pudding mix is called for in a Watergate salad. Those wishing to cut down on calories and sugar can use sugar-free pistachio pudding mix. Pistachio nuts are a relative to the cashew and native to central Asia. According to NutritionData.com, Pistachios are a good source of omega-3 and omega-6 fatty acids. They are also high in vitamin B6, thiamine, copper and magnesium. One once of raw pistachios contains 156 calories.
Whipped Topping and Miniature Marshmallows
Eight ounces of whipped topping and one cup of miniature marshmallows are mixed with the pineapple, pineapple juice and dry pistachio pudding mix. Either an instant whipped topping mix or a prepared one that can be found in the frozen section of the grocery store can be used. The whipped topping adds fluffiness and blends the ingredients together. White or colored miniature marshmallows are often added to make the salad attractive and colorful. One cup of whipped topping contains approximately 170 calories. One cup of miniature marshmallows contains 159 calories.
Chopped Nuts
Traditionally one cup of chopped walnuts or pecans are used in a Watergate salad. Nuts are high in protein and essential fatty acids. They add crunch and texture to the Watergate salad. Walnuts and pecans are high in vitamin B6, thiamine, folate, copper, magnesium and phosphorus. One cup of chopped walnuts or pecans has approximately 750 calories. Walnuts contain 9 grams of fiber per cup; pecans contain 10 grams of fiber per cup.
Some dessert snobs swear that they can tell a cake mix cake from a scratch cake every time. However, if you use one or more of the tricks listed below, you probably will be able to sneak a cake mix cake by them. They may even ask you for the recipe you used to create your masterpiece!
Instructions
1. Substitute a stick of butter for the oil. Melt the butter in the microwave and add it to the mix after it has cooled. This yields a moist cake with a tender crumb and the flavor can't be duplicated.
2. Add an extract to give the cake mix a stronger flavor. Good choices are 1 teaspoon of vanilla, or a 1/2 teaspoon of almond, orange, lemon or mint extracts.
3. Try a little something from the liquor cabinet to punch up the flavor. Light or dark rum is a classic choice, but flavored liqueurs like kirschwasser, Irish cream and amaretto can be sublime when substituted for half of the water you would normally add to the mix.
4. Use your spice cabinet. A teaspoon or two of cinnamon is a classic improvement, but smaller amounts of ginger, nutmeg, allspice and clove can help take your cake to another level.
5. Grate some fresh citrus peel and add it to the mixture. Squeeze the juice and add it, too. Great choices to improve cake mixes are oranges, lemons, Meyer lemons, limes and key limes.
6. Puree your favorite fruit and blend it into the cake mix. Berries work well, as do bananas, pumpkin, peaches and apricots. Use up to 1 cup of puree.
You've probably seen someone shake a bottle of champagne and open it up. While a geyser of champagne might look cool, you might not want to nail your friends with a cork and soak the carpet. Here's how you open a bottle of champagne safely.
Instructions
1. Get a kitchen towel and a bottle of champagne. If the bottle is wet, dry it off with the towel.
2. Take the foil off of the top of the bottle, uncovering the wire cage.
3. Loosen the wire cage from the top of the bottle while keeping your thumb over the cork. The cage will usually have a part which twists. You twist it and the cage will loosen. Leave the cage on the cork.
4. Cover the top of the bottle with the towel.
5. Hold the bottle in one hand and the towel covering the cork in the other hand.
6. Point the bottle upwards at a 45-degree angle away from you, your guests and anything that could break.
7. Twist the bottle gently while you hold onto the cork with the towel. Pull the bottle slightly down as you twist the bottle. Don't twist the cork.
8. Listen for the satisfying pop. You should get a quiet pop or woosh sound as the cork comes off. It shouldn't really spill much unless it's been shaken, but the towel with catch any drips while keeping the cork from flying off.
9. Remove the towel, the cork and cage and drink up.
Tags: bottle champagne, with towel, bottle with, bottle with towel, cage will
Cast iron cookware has many uses and it lasts for decades; many families are still using great-grandmother's set. Enameled cast iron and traditional cast iron are not the same. Enameled has all the benefits of traditional, but doesn't require as much maintenance.
Instructions
1. Clean enameled cast iron pans before you use them for the first time. Traditional cast iron pans require "seasoning" by rubbing them with grease or oil and baking them in a hot oven for 2 hours. Enameled cast iron pans can simply be washed with hot, soapy water. Rinse well to be sure manufacturing residue is removed from your new cookware.
2. Preheat enameled cast iron pans for 2 to 3 minutes before adding any oil or liquid every time you cook. Preheating the pans before cooking in them preserves the coating and makes it easier to clean.
3. Cook foods on low to medium heat in enameled cast iron pots and pans. Cast iron is extremely thick. It takes a while to heat and is great for cooking stews and soups. It's also great for frying, roasting and indoor grilling. Cooking on low or medium temperatures cooks food more evenly and prevents damage to the coating of cast iron pans. Protecting the coating makes it easier to clean.
4. Allow enameled cast iron pans to cool completely before you wash them. Putting a hot pan directly into cold water will damage or warp the pan. Once cooled, clean enameled cast iron pans by simply washing in hot soapy water with a sponge. Use regular dishwashing liquid soap. Rinse well. Make sure the pan is completely dry before storing.
Tags: iron pans, cast iron, cast iron pans, cast iron, enameled cast iron, cast iron pans
The center of the gum is gumbase. Originally, chewing gum began with the ancient Greeks, who chewed on mastiche tree sap. Natives and colonists of the Americas chewed sap from their own local trees: spruce sap in New England and chicle from sapodilla tress in Central America. Chicle was the first natural gum base and was combined with sugar and flavorings in the first chewing gum, known as Blackjack. These early ingredients remain constant in today's chewing gum formulas. Today's manufacturers of gum now use synthetic formulas of gumbase in their chewing gum. The five components of synthetic gumbase include elastomers for elasticity, plasticizers for softening, resins as binders, fillers for texture and antioxidants as preservatives. The gumbase is heated to 240 degrees F, at which it melts to a syrupy texture. This melted base is sent through filters and centrifuges to rid it of any particulate matter and to smooth out the texture.
Sweeteners
Powdered sugar, beet sugar, corn syrup or artificial sweeteners are mixed into the melted gum base. These provide both sweetness and texture to the finished product. Companies that use artificial sweeteners will often use several types in their gum. Among some of those used by the Wrigley company are Acesulfame K, Aspartame, Maltitol, Sucralose, Sorbitol and Xylitol.
Flavorings, Preservatives and Texture Agents
The first flavoring added to gum was licorice. Today, any type of flavoring can be used. Preservatives and agents to soften the texture of the gum are also added. These can include vegetable oil, sorbitol, mannitol and glycerin. These ingredients are combined with the melted gum base and sweeteners before the gum is cooled, flattened, shaped and packaged.
Tags: melted base, artificial sweeteners, Chewing Made, combined with, What Chewing, What Chewing Made
The Maytag Dairy is located in central Iowa, just a hop, skip and jump away from the Maytag appliance factory. The dairy has been creating creamy Maytag Blue Cheese for more than 75 years. Its founder, one of the Maytag appliance heirs, chose to make his mark on the culinary rather than the cleaning world. The result is a creamy rich blue cheese with a citrusy tang. Make this simple blue cheese dressing with Maytag cheese and serve over a wedge of iceberg lettuce with sliced beefsteak tomatoes.
Instructions
Make Maytag Blue Cheese Dressing
1. Combine sour cream, mayonnaise, and crumbled blue cheese in mixing bowl.
2. Stir gently with spatula.
3. Add vinegar and rest of ingredients, then stir again.
4. Pour into glass jar with tight-fitting lid, or cover with plastic wrap and refrigerate up to several hours or overnight.
5. Shake gently if using glass jar, or whisk dressing with fork before pouring into gravy boat with ladle to serve alongside lettuce wedges.
Tags: Maytag Blue, Maytag Blue Cheese, blue cheese, Blue Cheese, Blue Cheese Dressing
For many families who live in the northwestern regions of Africa, couscous is a staple food. Couscous is made from the hard part of the wheat grain known as the semolina. Over the years, couscous has spread to many countries across the globe. As of 2011, you can order some variation of couscous in many U.S. restaurants. Create your own couscous seasoning by mixing a few fresh ingredients. Barefoot Contessa host Ina Garten recommends using basil leaves for your homemade couscous seasoning.
Instructions
1. Measure 1 cup of fresh basil leaves and 1 cup of fresh parsley leaves. Align the fresh leaves onto the center of a cutting board. Chop the basil and parsley finely using a chef's knife.
2. Place the finely chopped leaves into a mixing bowl. Pour in 1/2 tsp. of saffron threads. Add 1/4 tsp. of ground cumin and 1/8 tsp. of garlic powder.
3. Mix in 1 tsp. of kosher salt and 1/2 tsp. of ground black pepper. Stir the contents of the mixing bowl using a spoon. Sprinkle your homemade seasoning over couscous for a low-fat side dish or snack.
Panini is a pressed Italian sandwich that you can make on a flat top or fry pan. However appliance companies have developed a Panini grilles and presses that let you whip up the tasty sandwich in no time. Use these steps to learn more about use a Panini grill.
Instructions
1. Research the Panini grills available. There are quite a few to choose from and you need to decide what features you are looking for before purchasing one. One highly rated Panini grill is made by Breville. You'll find it at Everything Kitchen.
2. Make an educated decision. With the information you gathered during your research and exploration, make a choice and purchase the Panini Grill you feel is right for you and your kitchen. Don't forget to register the warranty information and keep your receipt in case you have any problems with the appliance.
3. Shop for the perfect sandwich fixings. This may sound silly, but what else is a panini grill for but to make a great sandwich. Find the ingredients you want to experiment with, this should include a great hearty bread, like Ciabatta and some classic Italian ingredients. Some of the original classics are Geneo salami, peppers and some fresh basil leaves with your favorite Italian cheese.
4. Follow the directions. Each Panini grill is going to be a little different and heat to slightly different temperatures. Read the instructions carefully before using. You should also wipe it down to remove packaging residue from the surface before coming in contact with your food.
Seventeenth century wine bottles are very different from those used today and are sought after as collectibles. Wine bottles from that period tend to be short, round and onion-shaped, rather than the long, thin bottles we know of today. They were handblown with a blowpipe and punty, or metal rod, meaning no two were exactly alike. Similarly, the relative price of glass meant most wine bottles from that period were refilled and reused many times, and few intact examples exist today. Often those that do become available have been untouched for decades, and they may be caked with dirt and residue. Given their value, cleaning them can be an intimidating task.
Examine your bottle
Examine your wine bottle for chips or cracks. If you find damage, you will need to be careful not to make it worse during cleaning.
Soak Overnight
Soak your 17th century wine bottle in warm to very warm water for eight to 10 hours. This will loosen any caked-on dirt or debris. Depending on how dirty the bottle is, you might find it beneficial to change the water and empty out the bottle a number of times during the process. It's perfectly acceptable to let the water cool down, but if you need to change the water, refill the container with warm to very warm water as this will help break down any dirt or mold residue and make the soaking process more efficient.
Use Baking Soda
If soaking the bottle for eight to 10 hours did not get it satisfactorily clean, the next step is to mix a solution of baking soda and very warm water and leave the bottle submerged in it for six to eight hours. Baking soda is effective at breaking up dirt and residue. Make sure to rinse the bottle thoroughly afterward, however, because baking soda will dry quickly and leave a white, powdery residue if it is not removed promptly.
Use a Bottle Brush
After soaking the bottle in water and baking soda, you can use a bottle brush designed for wine bottles to gently dislodge any remaining dirt or mold. A regular bottle brush might not fit through the bottle opening or be long enough to reach the bottom of the bottle. Be careful if the wine bottle is chipped or cracked; the bottle scrubbing process might make the damage worse. Fortunately, 17th century wine bottles tend not to be fragile -- the handblown glass means they're thicker than today's wine bottles. You should be able to scrub it fairly rigorously as long as it's not cracked.
Tags: wine bottles, century wine, eight hours, very warm, very warm water
You can purchase Louisiana oysters from suppliers online or at a local seafood market.
Louisiana borders the Gulf of Mexico, where oysters are fished from their beds every season. Louisiana oysters are consumed by locals, and also are exported to many cities across the United States. Louisiana oysters can be shipped nationwide. They are prepared several ways, including fried, raw and steamed. Oysters are considered excellent source of zinc, as they contain more zinc per serving than any other food. Procuring fresh oysters is of the greatest concern, and a reputable supplier should be consulted prior to purchasing any quantity.
Instructions
Ordering Online
1. Determine how many oysters are needed for the occasion. If you are starting a business, you will need to arrange a schedule for purchasing with a wholesaler.
2. Contact a Louisiana retailer or wholesaler listed online to determine the stock and variety of oysters. Some retailers and wholesalers sell alternate preparations of oysters, such as on the half shell or meat only.
3. Purchase the oysters online. Oysters can be purchased online through a retailer or wholesaler. Sometimes oysters can be purchased online and picked-up locally at the dock, depending on the retailer. Shipped oysters must be frozen and packed in dry ice, as they are highly perishable.
Ordering at the Dock
4. Search the Internet or local advertisements in the newspaper for a reputable dock seafood vendor. Alternatively, you can walk the docks and talk with the fishermen there to find an oyster vendor.
5. Choose the size and amount of oysters for purchasing. Consult the seafood vendor for preparation tips if you are unsure prepare the oysters.
6. Purchase the oysters and immediately take them home and store prior to cooking. If the oysters are not intended for immediate preparation, seal them in an airtight container and place them in the freezer to preserve freshness.
Kimchi is a popular dish in many countries. Historically it is made by fermenting cabbage and spices in a clay pot that is buried in the ground. However, you can make Kimchi jars in your kitchen and have it ready to eat within two days with this authentic Korean recipe. Making your own ensures that your kimchi is fresh and doesn't have unnecessary chemicals added.
Instructions
1. Peel the leaves off the Napa cabbage. Chop the leaves into pieces about 2-inch by 2-inch and place them in a mixing bowl.
2. Stir the sea salt in 2 1/2 cups warm water in a small bowl. Pour the mixture over your chopped cabbage and toss the leaves to ensure they are coated well. Set the bowl aside and let the cabbage and salt water sit for 4 hours.
3. Rinse the cabbage thoroughly in cold running water to remove the salt. Don't use warm water as it will immediately dissolve the salt brine that is left on the leaves from the salt wash. Wash out the bowl and return the cabbage to the clean bowl.
4. Put on the plastic gloves. This will keep the red chile from working into the pores of your skin and causing a very uncomfortable burning sensation.
5. Mix a crushed red pepper flakes and a 1/4 cup of warm water in a small bowl until it becomes a paste. Pour the paste onto the cabbage, do not mix it.
6. Add minced garlic and minced ginger to the cabbage; again, do not mix the ingredients yet.
7. Chop the green onions (scallion ends) into small bits. Finely dice the apple, pear and yellow onion. Add all of these ingredients to the bowl and toss the cabbage and ingredients together for 2 minutes.
8. Pack the glass jars with the kimchi mix but leave 1 1/2 inches at the top clear. The kimchi will expand as it heats and ferments and you want to leave room for it to do so. Place the lids on your kimchi jars.
9. Let jars set at room temperature for 24 hours, then refrigerate them. After 12 hours in the refrigerator, your kimchi is ready to eat.
Tags: warm water, your kimchi, small bowl, warm water small, water small, water small bowl
Though the image of chestnuts roasting over an open fire is picturesque, you still need something to hold the nuts as they cook. A cast-iron pan is versatile enough to use in the oven, on top of the stove or over an open fire for roasting. As a dry cooking method, roasting adds a rich, toasted flavor to the chestnuts, but some cooks prefer to steam the chestnuts before roasting them to loosen the shells and skins underneath. This is helpful for stove-top roasting of chestnuts, but not needed for oven or fire roasting the nuts.
Instructions
On the Stove
1. Cut an x-shape into the chestnut shell with a paring knife or chestnut knife. This prevents the nuts from exploding as they cook.
2. Bring 1/2-cup water to a boil over high heat in a 14-inch cast-iron pan on the stove.
3. Arrange the chestnuts in a single layer in the pan and cover tightly with the lid.
4. Boil the chestnuts for 3 to 4 minutes or until the water boils away to open the shells. If the shells of the nuts have not split open at the x-shaped cut after the first 1/2-cup water boils away, add another 1/4-cup water and continue to boil.
5. Leave the chestnuts in the dry pan with the lid on and dry roast for 15 minutes, or until fragrant. Shake the pan back and forth vigorously every five minutes to roll the chestnuts over for even cooking.
6. Peel the shells and the skins away from the chestnuts while the nuts are still warm. Hold the chestnuts in a towel while peeling to protect your hands from burns.
In the Oven
7. Preheat the oven to 450 degrees Fahrenheit. Place the cast-iron pan into the cold oven to warm the metal slowly.
8. Cut an x-shape into the shells of each of the chestnuts.
9. Arrange the chestnuts in a single layer in the heated cast-iron pan.
10. Roast the chestnuts in the open pan for 15 to 20 minutes or until the shells split and the nuts feel soft under the shells.
11. Peel the chestnuts while warm and wrapped in a towel.
Open Fire
12. Warm the cast-iron pan over the coals of an open fire.
13. Slit the chestnut shells with an x-shape using a chestnut knife or paring knife.
14. Arrange the chestnuts in a single layer in the pan.
15. Set the pan on a cooking rack over the fire to cook the chestnuts for 5 to 7 minutes, or until the nuts smell toasty and the shells have split. Shake the pan every minute to keep the chestnuts from burning.
16. Wrap the hot chestnuts in a towel and peel away the shells and skins.
Tags: minutes until, Arrange chestnuts, Arrange chestnuts single, chestnuts single, chestnuts single layer
Chili peppers are noted for their hot and spicy flavor, with the chemical capsaicin determining the heat of the pepper. Chili peppers vary greatly in size, taste and heat. They are used as vegetables or spice, fresh or dried, and cooked or raw. Green chili peppers are generally milder than their red counterparts.
Botany
Chili peppers belong to the Solanacea (nightshade) family of flowering plants and the genus Capsicum. Other members of this family include belladonna, potato, tobacco, tomato, petunia and eggplant; the genus Capsicum also includes paprika.
History
Chili peppers, including the green varieties, have been cultivated for thousands of years in the Americas and are now produced worldwide. Christopher Columbus is credited for introducing the pepper to Europe.
Capsaicin
Generally, green peppers contain less capsaicin than red peppers. Capsaicin can cause a burning sensation on skin and eyes when peppers are handled or cooked, and capsaicin is also the primary ingredient in pepper spray.
Pepper Anatomy and Heat
The seeds and ribs are the hottest part in all chili peppers. The heat of the pepper is directly related to size, with the heat increasing with decreasing size.
Scoville Hotness Scale
The heat of peppers is measured by the Scoville Heat Scale, developed by an American chemist. The green bell pepper has a Scoville heat rating of zero, the jalepeno pepper has a rating of 2,500 to 5,000, cayenne pepper (a red pepper) has a rating of 30,000 to 50,000, and the habanero pepper (a red pepper) has a rating of 100,00 to 350,000.
Tags: Chili peppers, pepper rating, genus Capsicum, Green Chili, heat pepper
A calzone looks like a moon-shaped pastry, but it is basically an inside-out pizza that you can fill with your favorite cheeses, meats and vegetables. Calzones are easy to make if you're looking for something quick to have for dinner.
Instructions
1. Fill a small bowl with one cup of warm water. Add a quarter of a package of bread yeast to the bowl. Once it dissolves, mix in 1 tbsp olive oil, 1 tsp salt, 1 tsp sugar and a cup of flour. Stir in the remaining 1 1/2 cups of flour until the dough forms.
2. Add a light dusting of flour to a bread board or a clean kitchen surface. Knead the dough on the board for 5 minutes.
3. Place the dough in another bowl with 1 or 2 tsp of olive oil. Turn the dough over in the bowl, cover it with a lid or a towel, then let it rise at room temperature for at least 40 minutes.
4. Combine in a large bowl 1/2 cup of ricotta with shredded mozzarella or cheddar, or use all three if you're a cheese lover. Add to the mix 1 tbsp basil or oregano, 1/2 cup of sliced mushrooms, and 1/2 cup of your favorite meats, such as pepperoni, ham, sausage or chicken. Add about 1/2 cup of chopped black olives, onions or peppers if you want more vegetables. Stir the bowl of ingredients together, cover with plastic wrap, then refrigerate it.
5. Turn on your oven to 375 degrees F. While the oven is preheating, remove the dough from its bowl, gently punch down the dough to release any air, then divide it into two even parts. Place them onto the floured bread board, then flatten the dough into 8-inch circles by using a rolling pin.
6. Get the bowl of ingredients from Step 4. Fill half of one dough circle with one-half of the mixture. Fold over the uncovered half to make a moon shape, then press down the edges with a fork to form the first calzone. Repeat the process for the second circle. Next, grease a cookie sheet with butter or olive oil before placing the calzones.
7. Beat one egg, then brush it over both calzones to get a golden crust. You can also brush some olive oil over the calzones. Bake them in the 375-degree oven for 30 minutes. This recipe yields two large calzones, so you may want to double the ingredients to make more.
One way to serve wine at home or a party is with a wine carafe or decanter. It is simply a container for the wine. Proper wine etiquette suggests using a carafe in some situations.
Function
Pouring the wine into a carafe before serving allows the wine to breathe or mix with oxygen. Connoisseurs know this liberates the full flavor and releases the bouquet or aroma.
Considerations
The carafe is usually reserved for red wine, especially older ones or those with sediment. However, holding wine in the carafe too long could make it loose its flavor or turn it into vinegar.
Identification
Wine carafes come in a variety of shapes and styles from plain glass to very elaborate and decorative crystal.
Features
The container holds about one bottle of wine or .75 liters. A stopper is not a standard accessory with a carafe as it is with a decanter.
Costs
Wine carafes range in price from a simple $5 design to an ornate crystal retailing at more than $265.
A convection oven is recommended for heating Bagel Bites.
H.J. Heinz Company, the manufacturer that sells Bagel Bites, recommends heating the pastries in a convection oven for the best results, but you can also heat them in a microwave oven or a toaster oven. When you bake Bagel Bites in a convection or a toaster over, do not use the crisping tray that comes with the bagels. The crisping tray is only needed when cooking them in a microwave.
Instructions
Heating Bagel Bites in a Convection Oven
1. Set the oven to 450 degrees Fahrenheit.
2. Place nine Bagel Bites on an ungreased baking sheet about 1/2 inch apart from each other.
3. Put the baking sheet on the oven's middle rack. Bake the Bagel Bites for 10 minutes.
4. Remove the food from the oven and let it sit for 1 minute before eating.
Heating Bagel Bites in a Toaster Oven
5. Preheat the toaster oven to 400 degrees Fahrenheit.
6. Place nine Bagel Bites on a toaster oven tray about 1/2 inch away from each other.
7. Slide the tray into the toaster oven and bake the Bagel Bites for 14 minutes.
8. Remove the mini bagels from the toaster oven. Let cool for 1 minute before serving.
Heating Bagel Bites in a Microwave Oven
9. Take the crisping tray out of the Bagel Bites box and remove the plastic wrapping.
10. Put the crisping tray in the microwave.
11. Heat the food on the high setting for 2 minutes or 2 minutes and 30 seconds, depending on how powerful the microwave is.
12. Leave the bagels in the microwave for 1 minute to cool.