Yeast is the single most important ingredient when making leavened bread. Bread yeast can be purchased by individual packs, in bulk or can be propagated at home using the sourdough method.
Instructions
1. Make sourdough yeast starter at home by mixing two cups of flour with two cups of water in a large bowl. Allow the bowl to sit uncovered in a warm place for several days until you see bubbles beginning to form on the surface. The bubbles indicate that yeast is available in the starter.Remove one cup starter to mix with flour for making bread. Replace the removed starter with one cup flour to keep the starter going. Let the replenished starter sit for six to eight hours and then store in the refrigerator.Allow refrigerated starter come to room temperature before using. Always add back into the starter an equal amount of flour as you have removed.
2. Proof store bought yeast in a measuring cup before adding to flour. Add 1 (or more) packages of yeast to ¼ cup water and 2 tablespoons sugar. Allow the yeast to double before using in your bread recipe.Store unused yeast packages in the refrigerator to keep the yeast active.
3. Mix 3 teaspoons yeast into water/sugar mix for every package of yeast required in a bread recipe. Allow to double before use.Store unused bulk yeast in the refrigerator to keep the yeast active. For large amounts of bulk yeast, divide into smaller quantities and freeze the excess until ready to use.
Feeding a horse warm bran mash is an equestrian tradition that has been passed down for generations. Not only is bran mash a comfort food, but it is a great way to hide medicines, supplements and vegetable oil or mineral oil from a picky horse. Making a warm and delicious bran mash is so quick and easy anyone can do it.
Instructions
1. Choose a bran for your mash. Not all bran is created equally and while wheat is the traditional bran fed in a hot mash, rice is a nice alternative. It still has the problem of being significantly higher in calcium than phosphorous, but not only is rice bran high in fiber, protein and calories like wheat bran, it is also has a higher fat content and is kinder on the intestinal lining.
2. Place your bran in a bucket and slowly stir in four cups of hot water. Stir constantly until the mash is uniform in texture.
3. Add in the grated carrot and molasses. You can spice up your bran mash by substituting apple sauce for molasses, dicing up an apple in place of the grated carrot or adding a cup of grain from your horse's daily ration.
4. Place any additional supplements or medications in the mixture and thoroughly stir the mash. Bran mashes are great for hiding medications and supplements because it is paste like and horses can't root through it to separate the palatable mixture from the unappetizing medications or supplements, like they can with many textured grains and/or pellets.
5. Allow the bran to cool somewhat before feeing it your horses. It should be warm, but not so hot that it could scorch your horse's mouth and tongue.
Tags: bran mash, grated carrot, medications supplements, your bran, your horse
A good red wine should not overpower the light or sweet taste of an Indian dish.
Indian food is famous for its tangy flavors, combination of sweetness and spiciness, vegetarian dishes, and use of dates and peanuts. When choosing a wine to accompany your food, try to find a wine that is similar in strength and sweetness to that of the food. White wine typically goes better with Indian food because it is well matched in sweetness and tanginess, but some red wines will also pair well. First consider the type of Indian food. If the main dish includes red meat such as buffalo, mutton, or goat, steer towards cabernet or merlot. Spicy foods should be accompanied by wine that calms the burning palate, such as pinot noir. Sweet foods, unfortunately, do not pair well with red wine at all, since red wine is typically more bitter and dry than white wine.
Cabernet and Merlot
While cabernet and merlot are typically too dry to accompany Indian food; if you find one with fruity undertones (such as prunes or cherries) it can go especially well with meat dishes. Avoid combining dry red wines with spicy food, however, since they can over-accentuate the spice. India's own Grover La Reserve pairs well with meat dishes and strongly flavored spicy foods. Grover La Reserve was named as one of the top ten Indian wines in 2009 by IndiaMarks.com, and has an oak and fruit flavor profile.
Shiraz
A full-bodied Shiraz with berry flavors is usually smooth and light enough to accompany most Indian dishes. Ivy Shiraz by Indage Wines and Grover Vineyards' Cabernet Chiraz are both flavored to go well with Indian food, especially peppery or hearty foods. Shiraz can also pair well with both meat and vegetarian dishes.
Pinot Noir
The light and fruity flavor of pinot noir makes for a good pairing with both Indian vegetarian and meat dishes. Its smoothness will tame a spicy dish and keep your mouth from drying out. Pinor noir typically has fruity undertones of cranberries, raspberries, and cherries, which matches the sweetness of many Indian dishes.
Tags: Indian food, well with, meat dishes, pair well, also pair, also pair well
Even if you don't have an expensive wine collection, all wine can benefit from storage in a home cellar. When wine is properly stored, it ages well maintaining its flavor whether it's kept for a few weeks or several years. A large space isn't needed to create a home wine cellar, but location and temperature control are important factors often overlooked by wine enthusiasts.
Instructions
1. Decide how much wine you want to store in your home cellar to determine how much space you need. A 25-square-foot space could accommodate nearly 500 bottles of wine, but the size of the bottles is also a factor. For example, one magnum bottle takes up the same amount of space as two Bordeaux bottles.
2. Choose the coolest spot in your home for the cellar to conserve energy. Wine should be stored in spaces where the temperature is around 57 degrees. Basements are often ideal locations for wine cellars because they typically stay cool. However, a wine cooling unit will likely be needed because even basements go through temperature changes. Cooling units sense temperature changes and turn on only when needed.
3. Plan for good insulation to maintain proper relative humidity. Cellar manufacturers recommend a humidity level of 55 to 75 percent. Humidity will prevent bottle corks from drying out and spoiling the flavor of your wines from oxidation. Vapor barriers on the ceiling and walls of your cellar will help keep the humidity at the right level.
4. Get a humidification system to help maintain relative humidity. For easier maintenance, look for a system that doesn't require manual water refills. Systems that emit humidity as a vapor prevent the release of bacteria into the airstream.
5. Choose flooring that can stand up to the higher humidity level required for a wine cellar without promoting mildew. Tile and finished hardwood floors are a couple of viable options.
6. Determine how much you want to spend on a rack system for your bottles of wine. Modular kits can be inexpensive and easy to assemble. They are available in different heights and can even be stacked as high as the ceiling. More expensive storage systems allow for additional customization, such as shelving constructed from cedar, mahogany, or other premium woods.
Tags: home cellar, bottles wine, humidity level, relative humidity, temperature changes, your home, your home cellar
A seven-layer salad, with its blend of lettuce, bacon and cheese, is a great dish for cookouts and other family gatherings. With the right ingredients, you can even prepare it in as little as 15 minutes.
Instructions
1. Hit the core of the head of lettuce against a cutting board to loosen the core, then remove it with your hands. Tear the lettuce into smaller pieces, place in a colander and rinse thoroughly with cold water. Shake out the excess water, then put lettuce in a large bowl.
2. Remove the outer skin of the onion, then chop the onion into bite-sized pieces. Layer it evenly on top of the lettuce lettuce.
3. Crumble or cut the precooked bacon strips into small pieces, and layer it evenly over the onion. Then layer the frozen peas, followed by the shredded cheese.
4. Mix the mayonnaise, milk and sugar in a small bowl until creamy. You can add more or less of the mayonnaise, milk and sugar to suit your own taste. Pour mixture over the top of the salad. Cover, and let sit in the refrigerator overnight. Just before serving, mix the salad with a spoon to coat the lettuce mixture.
Tags: mayonnaise milk, mayonnaise milk sugar, milk sugar, salad with
Adding a wax seal to a corked bottle will give it a refined look. Bottle sealing wax comes in a variety of colors, which you can purchase from craft and hobby stores as well as online. Try matching the sealing wax to the label to give it an attractive look. Sealing wax, once melted, goes a long way. A 1-pound bag of bottle-sealing wax could seal approximately 50 bottles, depending on the size of the bottle.
Instructions
1. Empty a soup can and wash it with soap and warm water. Dry the tin can thoroughly. If a soup can is not available, a glass measuring cup will work.
2. Fill a medium saucepan 3/4 full with water. Place on the stove top and bring to a rolling boil.
3. Add 1/2 cup of sealing wax to the clean soup can. Place the soup can in the middle of the saucepan.
4. Stir the sealing wax with a spoon until it has melted. The sealing wax should be smooth. Put on a pair of gloves and remove the soup can, placing it on a flat, hard surface.
5. Hold the corked bottle upside down and lower it into the melted sealing wax. Approximately 1-inch of the bottle top should be submerged into the melted sealing wax.
6. Twist the bottle in your hand, and then slowly raise it from the wax. Twist the bottle again, allowing any excess wax to fall back into the soup can.
7. Turn the bottle upright after the wax has begun to harden. Set it aside and allow it to dry thoroughly. Repeat on any remaining corked bottles.
Tags: melted sealing, corked bottle, into melted, into melted sealing, Twist bottle
Dry mustard and mustard seeds both come from mustard plants.
The term "dry mustard" refers to a powder made by crushing mustard seeds. "Ground mustard" and "mustard powder" are other terms for the same product. The seeds and powder can give your finished recipe a slightly different flavor, and the powder can make some final products cloudier than the seeds and act as an emulsifier in certain preparations. Despite these differences, you can substitute dry mustard for mustard seed in most recipes with no ill effects.
Instructions
1. Determine the exact amount of mustard seed in the recipe you wish to make. Double this amount. For example, if your recipe calls for 1 tbsp. of mustard seed, double this to 2 tbsp. If your recipe calls for 3/4 tsp. mustard seed, double this to 1-1/2 tsp.
2. Measure out an amount of dry mustard equal to the amount you calculated. In our examples, this would be either 1 tbsp. or 1-1/2 tsp. of mustard powder.
3. Add the dry mustard to your recipe in the same manner as you would have added the mustard seed. Continue preparing the recipe as normal.
Nothing tastes better or gives you a prouder feeling than the savory explosion in your mouth of homemade black olives.
Instructions
1. After locating olive trees loaded with fruit that have not been inundated with chemicals of any sort; pick a basket of dark black olives. They should be smooth skinned and firm.
2. Wash the olives in water only then place in a large bowl and soak overnight. Drain the olives and place on a rack to dry, preferably out doors. Once dry, crack the flesh by mallet, rolling pin or slice approximately 1/8 in. deep.
3. Place cracked olives onto burlap that you have placed inside of a box large enough to accommodate all the olives. Mix the olives with kosher salt in a ratio of 2 pound olives with 1 pound salt and place onto the burlap. Leave the box outside where the olive juice removed by the salt will not drip onto anything of value. Bring the olives in at night to help avoid mildew.
4. Everyday stir the olives around. Each week move the olives to another box, clean the original box and then reload the olives with fresh salt and cure some more. Change the salt etc every three days or so for about a month.
5. After a month and the olives have become very shriveled, remove from salt and place into colander in order to dip them into boiling water for a few seconds. Remove to paper towel to dry overnight.
6. You may now mix the olives with salt to a smaller ratio of 1 pound salt to 10 pounds olives and then use whichever ethnic recipe you prefer, Italian, Spanish, Greek etc.
Tags: olives with, onto burlap, pound salt, ratio pound, salt place, that have
1. Place the empty canning jars into the boiling-water-bath canner and fill with water until the jars are covered by at least 2 inches. Bring the jars and water to a boil over medium high heat.
2. Place the canning lids in a small saucepan and bring to a boil. Turn the heat off beneath the lids once the water has boiled.
3. Wash and slice the cumbers lengthwise into halves or quarters.
4. Mix together the salt, sugar, water and vinegar in a large saucepan. Place the spices, minus the dill, on a square of cheesecloth, pull the corners up, and tie the corners together to form a ball. Place the spice ball into the vinegar mixture and bring the mixture to a simmer for 15 minutes.
5. Use the canning tongs to lift the empty jars out of the boiling-water-bath canner, allowing the water to pour back into the canner. Allow the water to continue to boil.
6. Tightly pack the jars with the cucumber halves or quarters. Add one fresh dill head per jar.
7. Remove the spice bag from the vinegar mixture. Fill each jar with the mixture to within 1/4 inch of the top of the jar.
8. Wipe the rims of the jars with a paper towel. Place a lid on each jar and secure with a canning ring.
9. Lower the jars into the boiling water bath and process for 15 minutes after the water returns to a boil.
10. Remove the jars, using the tongs, after the processing time is complete and set on the table or counter top to cool.
Children of all ages require nutritious food to stay healthy. Healthy food provides growing bodies with energy and important nutrients that are vital to the production and develop of bones and muscles.
Types
While many parents immediately associate nutritious foods with fruit, there are a variety of nutritious and healthy foods that benefit children. Lean proteins such as fish and beans are an ideal source of nutrition. Whole grains, found in breads and cereals, are full of beneficial fiber. Dairy items, such as milk and cheese, provide large amounts of calcium needed for healthy bones and teeth.
Benefits
Nutritious diets are associated with a variety of health benefits, including a reduced chance to develop osteoporosis, heart disease, cancer and cavities. Children who eat a well-rounded, nutritious diet are also less likely to be obese.
Considerations
While some children may balk at the idea of eating apples or beans with dinner, there are many ways to incorporate healthy foods into meals without scaring off picky eaters. Begin by slowing adding one or two new healthy foods to your child's meals or slowly incorporating healthy foods in place of unhealthy ones. For example, instead of serving a traditional slice of pizza, replace the cheese on the pizza with vegetables.
White beans soup with collard greens and fresh tarragon is a wonderfully simple soup that can be prepared in a very short period of time, making it ideal for quick weeknight meals. This soup also keeps quite well in the refrigerator, so it can be taken to work the next day as well, though you may need to add a little bit of water or vegetable stock to thin the soup right before reheating it. Serve white bean soup with crusty French or Italian bread with rosemary butter and a glass of white wine.
Instructions
1. Heat the onion in a large heavy-based saucepan over medium-high heat. Add the onions and cook for 5 to 6 minutes until translucent and beginning to brown.
2. Add the collard greens, tarragon, salt and 2 cups hot water. Bring the mixture to the boil and reduce the heat to low. Cover and simmer for 20 to 25 minutes or until the collard greens are tender.
3. Put 1 lb. of the northern beans in a food processor with 1 cup of warm water and puree until smooth. Add the pureed beans to the saucepan along with the rest of the northern beans.
4. Cook the contents of the saucepan over medium heat, stirring regularly for 7 to 8 minutes or until hot. Season the soup with coarse ground black pepper to taste and ladle the soup into individual mixing bowls. Top with chopped fresh flat-leaf parsley and serve hot.
Servers make it seem easy, but pulling a cork from a wine bottle is a bit tough. Impress your dinner guests by opening a wine bottle with ease, using these simple steps.
Instructions
Pull a Cork
1. The first step of this process deals with pull a cork using a lever corkscrew, which is a basic spiral corkscrew which extands with an arm that looks much like the end of a hammer. This is a "waiter's" corkscrew. We will discuss this first.
2. First, center the spiral of the corkscrew firmly into the center of the cork. The arm of the corkscrew will not yet be used, but should extend to the side of the wine bottle.
3. Hold the wine bottle firmly down on a flat surface.
4. Begin to screw the handle of the corkscrew down into the cork of the bottle. You should be able to do this by turning it clockwise.
5. Once the corkscrew has extended 3/4 of the way into the cork, stop. You have inserted it firmly enough so that you can begin to remove it.
6. Tilt the arm of the corkscrew onto the lip of the bottle. This will form a lever.
7. Pulling at the top of the corkscrew, use the lever formed by the arm of the corkscrew to pull of the cork. If this doesn't work, turn the handle clockwise once more, and pull firmly towards you to remove the cork.
To Pull a Cork Pt. 2
8. To use a dual-armed corkscrew, you may use much the same method as above.
9. When beginning to insert the corkscrew, the center circular bit will be towards the top. Insert the spiral into the center of the corkscrew and begin to turn clockwise.
10. The corkscrew will begin to turn into the cork, and the center circular bit will move closer to the corkscrew itself. Continue until the spiral is nearly completely inserted into the cork.
11. Once this is completed, press down on both arms of the corkscrew. This should pull the cork completely out. If the cork doesn't come out completely, repeat the process.
Tags: into cork, wine bottle, corkscrew will, begin turn, center circular, center circular will
Making homemade salad dressing is a great way to infuse extra flavor to your salads. This recipe creates a sweet and tangy citrus-based vinaigrette dressing for use with any salad ideas. It's light and refreshing and tastes great tossed into a bowl full of mixed salad greens. It can also be used as a marinade for chicken or fish, and is fantastic drizzled on top of grilled vegetables such as asparagus, zucchini or broccoli.
Instructions
1. Add the pink grapefruit juice, lemon juice, ginger root, white wine vinegar, salt and honey to a small glass mixing bowl.
2. Whisk the ingredients in the bowl together.
3. Slowly drizzle in the olive oil while whisking continuously.
4. Use the dressing immediately to dress a bowl full of mixed salad greens.
5. If the dressing isn't being used immediately, place it in a small storage container with a tight-fitting lid. The salad dressing can be stored in the refrigerator for up to 1 week.
Tags: bowl full, bowl full mixed, Citrus Salad, Citrus Salad Dressing, full mixed, full mixed salad, mixed salad
Thanksgiving may only come once a year, but stuffing is a good alternative to starchy vegetables all year long. Making it without a turkey may seem odd, but stuffing can be baked in a casserole dish as easily as it can be baked inside a turkey. In fact, baking the stuffing in a casserole dish helps you clean up faster and lets you store the leftover stuffing in the dish it was baked in.
Instructions
Cook Stuffing in a Casserole Dish
1. If the stuffing is the only dish that will be in the oven, then set the oven at 350-degrees Fahrenheit (177-degrees Celsius) and allow it preheat to the correct temperature.
2. Butter the bottom and sides of the casserole dish thoroughly.
3. Blend the prepared ingredients for your favorite stuffing in a mixing bowl.
4. Spoon the stuffing into the casserole dish.
If your stuffing recipe contains raw eggs, avoid cross contamination. Do not use this spoon or the mixing bowl again until it has been washed thoroughly.
5. If you are going to use the stuffing immediately, place the uncovered dish in the oven for 45 to 60 minutes. If not, place the lid on the dish and move it to the refrigerator immediately. It will keep for up to 2 days.
In the 1980s and earlier, acoustic popcorn ceilings were one of the most popular ceiling materials used in homes. They were cheap to install and required very little skill. They were also known for their ability to deaden sound transmission between upper and lower floors, so they were very popular in multistory homes. Today, these ceilings are not commonly installed in new homes, as better and not so highly visible insulation and sound blocking methods have been discovered. In addition, many people who have these ceilings in their homes are covering them up or removing them to update their home's appearance.
History
Up until World War II, ceilings in American homes were mainly composed of plaster, a compound made up of Portland cement, water and lime. It was eventually replaced by drywall, which reigned supreme until the 1960s. During the '60s, contractors began to use a product known as "popcorn ceilings." Made of chalk, clay and water, these ceilings were sprayed into place and left a cottage cheeselike finish. This trend was popular until the early 1980s when it began to die out.
Benefits
The main benefit of popcorn ceilings is their ability to block noise between floors of a house. They were very useful for bedrooms and family rooms to keep noise in and keep other rooms in the home quiet. In addition, they were very easy to install and required little training or knowledge. Popcorn ceilings by their very nature are slightly sloppy, and are great for covering up cracking or damaged drywall and plaster underneath.
Effects
While these ceilings became standard during the 1960s and '70s, today they make a home look dated, and many people are quick to replace them. They are also difficult to clean because of their texture. While washing them, you will find that bits of the ceiling will wash away, too. Because they are unattractive and hard to maintain, they tend to lower the value of the home. Before selling, many homeowners will remove these ceilings or cover them up with paneling or drywall.
Warning
One of the main worries about these ceilings is that, like many building products during the same time period, they contained asbestos. Asbestos were fibers used in tiles, adhesives and insulation that are now known to cause lung cancer and other respiratory illnesses when inhaled. If you have one of these ceilings in your home that was installed before 1980, it is critical that you have it tested for asbestos before attempting to remove it.
Misconceptions
When many people hear about the asbestos common in these ceilings, they feel that it's critical to remove them right away. While the style be unattractive to many, there are some that have popcorn ceilings in their homes and enjoy them. If you're one of them, don't worry that they may contain harmful asbestos. Asbestos is only harmful when it becomes airborne. This means you have to sand, cut or attempt to remove the popcorn ceiling before it can become harmful. If you have one in your home, even if it contains asbestos, there's no reason to remove it if you're happy with it.
Tags: these ceilings, ceilings their, many people, were very, asbestos Asbestos, ceilings their homes, ceilings were
Whether enjoyed on chips, eggs or burgers, salsa livens the taste of many foods. It is especially good when the tomatoes, peppers, garlic, onions, cilantro and your favorite personal flavors come from your own garden. Canning is necessary in order to enjoy this taste year round. When it comes time to take down a container of freshly canned salsa, there are a number of safety tests that should be performed.
Lid
The lid should still have a concave shape. It should not move when pressed down. In addition, there should be no sign of leakage at the top, meaning no salsa actually getting through the top or dried food providing evidence that it happened in the past. In a related manner, no bubbles should be rising toward the surface.
Discoloration
There should be no dark coloring, nor should it be cloudy in appearance. Light discoloration, however, is fine. In addition, contents should not spurt out when you open the top; this indicates the presence of yeast and bacteria that cause pressure.
Mold and Smell
Check for mold on the inside of the lid, around the top of the jar, and even on the bottom of the jar (on the inside, of course.) Check that it smells like salsa and not something else.
Botulism
Whatever you do, do not taste the salsa to check for problems. If it has gone bad, it could give you botulism, which can lead to paralysis and death. Make sure the jars of salsa are safe before eating, and if you are not sure, discard them. Before discarding, be sure to disinfect through boiling.
Dhaniya chutney is a traditional Indian condiment often served with appetizers, such as samosas, pakoras and onion bajhi. Dhania is the name for coriander, so it's not surprising that Dhaniya chutney is also referred to as coriander chutney. It is bright green in appearance and has a light, fresh, slightly tart flavor. Dhaniya recipes vary with regard to spice; some require marsala, while others call simply for ground cumin or fresh chili.
Instructions
1. Wash and chop six bunches of coriander (cilantro) leaves. You'll need to take the leaves off the stems. Place the chopped leaves in a blender or food processor.
2. Peel two or three cloves of garlic. You can add more or less garlic, it's up to you. Some like their Dhaniya chutney garlicky. Place the garlic cloves in the blender or food processor.
3. Wash, de-seed and remove the stem from the fresh green chili. You may want to use plastic gloves to protect your hands. Chop the stem off the top of the chili and remove the seeds. Toss the cleaned chili into the blender or food processor.
4. Juice the lime or lemon. You can choose lemon or lime, whichever you prefer. Juice the lemon or lime, making sure you remove the seeds. Add the lemon or lime juice to the blender and salt to taste.
5. Blend the ingredients for two minutes. If the Dhaniya chutney is too thick you can add a few teaspoons of water. Serve the Dhaniya chutney with samosas, pakoras or any other Indian appetizer of your choice.
Lipton Recipe Secrets Onion Soup is a dry soup and dip mix used for cooking a wide variety of dishes. Its principle ingredients are dehydrated onions, salt, cornstarch, and onion powder. It also contains additional flavorings and preservatives.
Ingredients
The Lipton Recipe Secrets pork chops recipe is simple and requires only four ingredients. You will need the following:
One envelope of Lipton® Recipe Secrets® Golden Onion Soup Mix (mix is sold in one-ounce packages)
1/3 cup plain dry bread crumbs
Four one-inch thick bone-in pork chops
One well-beaten egg
Preparation
The Lipton Recipe Secrets pork chops recipe is quick to prepare and only takes three simple steps.
First, preheat the oven to 400 degrees Fahrenheit. Mix the Lipton® Recipe Secrets® Golden Onion Soup Mix with the bread crumbs in small bowl.
Dip the pork chops in the beaten egg, then roll to evenly coat with the bread crumb mixture.
Arrange the pork chops on a greased or foil-lined baking sheet, and cook uncovered for 20 minutes or until cooked to your desire.
Miscellaneous
This recipe serves four, but can be easily multiplied for larger groups or leftovers. It takes approximately five minutes to prepare and 20 minutes to cook.
Cornbread stuffing is a holiday tradition in Southern states. Whether stuffed in a turkey or baked separately, the mixture of cornbread, seasonings and chicken broth is a moist, tasty accompaniment to poultry. You can make the stuffing ahead and reheat it on the day of the feast. If you don't have an oven, you can bake the cornbread and stuffing in an electric skillet. Serve with gravy. Chill the leftovers, and then slice and fry in butter for a delicious side dish. Add this to my Recipe Box.
Instructions
1. Combine the cornmeal, flour, sugar, baking powder and salt in a bowl. Add the vegetable oil, egg and milk. Stir just to moisten.
2. Line the bottom of the electric skillet with aluminum foil. Leave foil hanging out on either side of the skillet. Spray the aluminum foil with cooking spray. Pour the cornbread batter into the skillet. Place the lid on the skillet. Bake for 45 to 60 minutes at 275 degrees. The cornbread is done when a toothpick inserted in the center comes out clean. Lift out the foil to remove the cornbread from the skillet.
3. Chop the celery and onion. Heat one-half cup of chicken broth in the electric skillet. Add the celery and onion and cook until the vegetables are soft. Add the sage and rosemary and heat for one minute more.
4. Crumble the cornbread and sliced bread in a bowl. Add the cooked vegetables and seasonings, the remaining chicken broth and the pepper. Stir to combine thoroughly. Add more chicken broth if needed.
5. Wipe out the skillet with a paper towel. Line the skillet with more aluminum foil. Add the stuffing mixture. Bake for one hour at 275 degrees. Remove the lid and bake 10 minutes more.
are an affordable, easy treat that can be used in a variety of ways. Dipped pretzels are simply salty pretzels dipped in rich chocolate. They can be used as a dessert at your next party. They are also a great personal holiday gift idea for your friends and family. You can use your favorite candies, sprinkles or more chocolate to add a beautiful twist on this yummy treat. Add this to my Recipe Box.
Instructions
Chocolate Dipped Pretzel Rods
1. Cut a 9-inch by 13-inch piece of wax paper and place it on a flat surface.
2. In a microwave safe bowl, melt the almond bark. Microwave for one minute and stir. Continue melting in 15-second increments, stirring after each, until the chocolate is completely melted. Watch closely, as you do not want it to burn.
3. Pour the melted almond bark into a rectangular dish about as long as a pretzel rod.
4. One at a time, dip each pretzel rod into the almond bark and roll until it the rod is completely covered in chocolate. Hold the pretzel rod over the dish of almond bark to drip off any excess.
5. Place each chocolate-covered pretzel rod onto the wax paper and let dry 30 minutes to an hour.
Optional Candy or Chocolate Toppings
6. Before beginning steps for the chocolate covered pretzels, place candy or chocolate pieces into a resealable plastic bag and seal tightly.
7. Crush the candy pieces in the plastic bag by pounding with a heavy rolling pin on a hard, flat surface.
8. Pour the crushed candy pieces into a shallow dish. Follow steps 1-4 from above.
9. After dipping the pretzels in almond bark in Step 4 above, roll each rod in the crushed candy pieces and then set the pretzel to dry on wax paper for 30 minutes to an hour.
Mexican Independence day is a time for celebration.
September 15th is Mexican Independence Day. It is a day of celebration for men, women and children alike. It is a celebration of the day Mexico gained its freedom. The day is full of music, noise and fireworks. Another important part of the celebration is food. Vendors sell finger foods and restaurants celebrate with traditional fare. If you want to celebrate at home, there are a few typical foods you can consider.
Ponche
Ponche, or punch, is a common drink found during the celebration. It is created from different seasonal fruits, including guavas, raisins and apples and is sweetened with sugarcane. The fruity drink has a strong aroma.
Queso Fundido
Mexican cheese fondue, known as queso fundido, is a melted cheese dip. It is made from a mild, white cheese that is cooked with garlic, lime and hot sauce. The lightly spicy cheese dip is served with chips or fresh tortillas for dipping.
Candies
Mexican candies are a popular food found at street vendors. Marzipan is one type of candy you may find. It is an almond flavored sugar candy. You can also find a number of fruit flavored candies in mango, guava and tamarind. Tamarind is a sweet and sour fruit often used in Mexican cultures. Often, Mexican candies are flavored with chiles as well to add a spice to the sweets.
Guacamole
Guacamole, is a popular dip made from mashing up avocados. Other seasonings are added, including onion and citrus juice. Depending on the chef, you may also find tomatoes or garlic in the dip. If a spicy dip is desired, hot sauce or chiles can be added as well. Once the ingredients are combined, the finished dip can be served with chips, tortillas or mixed into salads.
Menudo
Menudo is a traditional Mexican stew that is thought to be the perfect cure for a hangover. It makes a great dish to be served after the Independence Day festivities when hangovers may occur from heavy celebrating the night before. This stew is made from stew beef, garlic, onion, hominy and tripe. Hominy is hulled corn kernels. Tripe is the stomach lining of a cow. It is all cooked together and garnished with chiles, more onion, lime and cilantro.
Tags: made from, Mexican Independence, also find, Mexican candies, served with, served with chips, with chiles
Hydrangea grows in bouquet-friendly bunches appropriate for a variety of bridal arrangements.
A popular wedding flower, hydrangea blooms in a variety of hues, from white to the deepest blue or purple, as well as shades of pink and green. Blooms grow in rounded, frilly bunches that serve equally well as bouquet filler or centerpiece. In fact, the natural arrangement of flowers on the branch already resembles a bouquet and many brides elect to carry them that way. More complex bouquets include flowers of contrasting or similar colors and shapes, arranged for different effects.
Simplicity
One of the most elegant styles of hydrangea bouquets is also the simplest: several stems of hydrangea bound together with a length of ribbon. The bouquet might boast flowers of the same or different hues and the ribbon might be tied discreetly or with the ends flowing like streamers. However, the visual effect should be that of one generous and dense mound of hydrangea petals over a neatly finished bunch of stems. As a variation on that theme, the hydrangea leaves may also be included in the bouquet, arranged as they appear in nature, framing the flowers.
Concentric Circles
In a beidermeier bouquet, flower types and colors are organized to create a visual pattern of concentric circles. Often, hydrangea is bunched in the center of the arrangement and ringed by flowers of another kind, which in turn are embraced by a third ring of flowers. Sometimes the hydrangea blooms serve as both the center bunch and the outermost ring, with one ring of contrasting flowers layered between them. These might be roses or tulips or some other flower. The appeal of this arrangement lies in the contrast between flower rings, either in color or shape.
Mixed Bouquet
Other bouquet styles involve a mix of hydrangea and other flowers in more freestyle arrangements. Often, tiny white accent flowers such as baby's breath or paperwhites delicately peep out of a mostly hydrangea bouquet. For a more striking effect, a mound of hydrangea might be studded with larger flowers. Yellow or white roses mix well with blue hydrangea, or red roses might be mixed into white or green hydrangea. Otherwise, the hydrangea could serve as filler or even as a centerpiece for a larger arrangement such as a cascade bouquet of flowers spilling from a handheld base.
Monochrome
Available in a range of blue, pink, purple, white and green shades, hydrangea is versatile enough to flatter nearly any wedding theme. One attractive bouquet style involves an arrangement of several blooms of the same color or same color family. A blue bouquet might include blue hydrangea, blue delphiniums, Veronica and sea holly. For a white bouquet, the choices are endless and may include white hydrangea with white roses, baby's breath, lilies, carnations, gardenias or tulips.
Tags: baby breath, blue hydrangea, bouquet might, hydrangea blooms, mound hydrangea, same color
Venison is the meat of the deer or related species. Venison tenderloin is flavorful, light and tender, and that is why it makes for such excellent eating. Venison can be eaten as steaks, roasts, sausages or even ground meat. Venison is lower in calories, fat and cholesterol than common cuts of lamb, beef or pork. Although parts of venison seem to have different colors, all venison is red meat.
Instructions
1. Mix the soy sauce and brown sugar in a medium bowl.
2. Place the venison into a cooking tray. Pour the brown sugar mix over the venison. Roll the venison in the mix to make sure all sides are equally covered.
3. Place the tray of venison in the refrigerator overnight.
4. Preheat the oven to 350 degrees.
5. Place aluminum foil in the bottom of a drip pan. Remove the venison from the tray and place on the drip pan. Save the marinade to baste with later.
6. Wrap a piece of bacon around the very end of the venison and secure with a toothpick. Repeat this process until the entire venison is covered with bacon.
7. Place the venison back in the cooking tray. Baste with remaining marinade.
8. Place the cooking tray on the middle rack of the oven for 35 minutes. Verify the temperature to be at least 150 degrees with a meat thermometer; this is for a medium tenderloin. Subtract five minutes for medium rare at 140 degrees, and 10 minutes for rare at 130 degrees.
9. Remove the tenderloin from the oven. Let the tenderloin sit for 10 minutes to allow the juices to permeate the meat.
10. Cut and serve.
Tags: cooking tray, brown sugar, Place venison, rare degrees
Nothing tastes better than a bowl of hot soup in cold weather, unless it is hot soup in a fresh baked bread bowl. Frozen bread can be shaped into bowls when thawed, then baked into a toasty, warm winter treat. Bread bowls can be used to hold cheese dips, for appetizers such as barbecued meatballs, or even fresh cut vegetables with homemade southwest ranch dip. When the meal is finished, there is little clean up. Just eat the bowl and wash the utensils.
Instructions
1. Sharpen your knife. A sharp knife is safer than a dull one, and makes smooth cuts. Use frozen Italian bread or Hawaiian loaves for best results. French bread can be used if you want a long, narrow dip bowl for a party.
2. Allow the bread to thaw to room temperature. Carefully cut just inside the edge of the loaf, leaving at least an inch of bread in all directions to form the bowl. Remove all the bread you have cut away from the center of the loaf. Save it all to make croutons later.
3. Bake the bread according to package directions, but cut the baking time in half. If desired, mix one egg with one teaspoon olive oil and paint the outside and bottom of the bread bowl with the mixture. Bake bottom side up if you do this. The egg and oil wash make a shiny, dark coating on the bread bowl. This coating helps keep liquids from running through the bread bowl before you are finished eating.
4. Make bread bowls 2 to 3 hours in advance of your party, but do not fill them until your guests arrive. This will ensure that the bread bowls are warm and crispy, and do not become soggy.
Tags: bread bowl, Bowls Frozen, Bowls Frozen Bread, bread bowls, Make Bowls, Make Bowls Frozen
Despite the most attentive cooking, sometimes pasta becomes stuck to the bottom of the pot during cooking. Perhaps it happens while you are boiling the pasta or after the pasta is finished and you are adding other ingredients to finish the recipe. Whatever the situation, getting rid of pasta that is stuck to the bottom of the pot is a simple process of soaking and then scrubbing.
Instructions
1. Place the cooking pot in the sink and fill it with 2 to 3 inches of hot water. Add a squirt of dishwashing detergent to the hot water and swirl to create suds in the water. Allow the pot to soak for approximately 20 minutes.
2. Empty the water from the pan and use the wooden spoon to scrape off larger pieces of the pasta remaining on the bottom of the pot. Rinse the pot in warm water to wash the pasta away.
3. Add another inch of warm water and another squirt of dishwashing detergent. Use the mesh scrubbing pad to scrub the remaining pasta. Work until all pieces of stuck pasta are gone and the bottom of the pot is clean.
4. Wash the pot in the standard fashion with additional dishwashing detergent and a dishcloth. Rinse the pot in clear water and dry the pot with a dishtowel to finish.
Tags: dishwashing detergent, Pasta That Stuck, squirt dishwashing, squirt dishwashing detergent, stuck bottom, Stuck Bottom
Mung beans are most commonly recognizable in their sprouted form. These bean sprouts are actually the start of a mung or soy bean's germination period and are often used as food.
Appearance
Mung bean plants grow from 24 to 30 inches tall, with a moderate number of branches that grow 30 to 40 bean pods. These pods grow 10 to 15 beans each.
Preparation
Mung beans are usually prepared for sprouting by an eight-hour soak in room- temperature water. This soak softens the outer husk of the bean, which makes it easier for the mung bean to sprout.
Germination
Once they've been soaked, mung beans are placed in a tub or on wet towels to sprout. The bean sprouts are left for four to six days, with additional water added up to three times a day, and then removed for consumption or planting.
Planting
If they're going to be used for planting, bean sprouts are transferred to a rich, quick-draining soil and raised as plants.
Eating
If they're going to be eaten, bean sprouts are washed with cold water to clean off any remaining husk, and packaged or taken straight to the stove. Industry standard of ideal bean sprout size is 3 1/2 inches long.
Uses
Bean sprouts are used in Asian cooking, stews, soups and salads.
Tags: bean sprouts, Bean Sprout, Bean Sprout Seed, Cycle Bean, Cycle Bean Sprout, Life Cycle, Life Cycle Bean
Lobster and shrimp are healthy, low-fat sources of high-quality protein. These shellfish are best if they are steamed. Cook the shellfish only until bright red, and prepare the lobster and shrimp while the lobster is still alive and the shrimp is as fresh as possible. These measures will prevent you from overcooking them and making their meat tough.
Instructions
Steam Lobster
1. Insert the steamer basket into the pot.
2. Add water to the bottom of the pot so that it covers the bottom 1 1/2 inches of the pot.
3. Heat the pot until the water boils.
4. Place the live lobster into the pot on top of the steamer basket.
5. Cover the pot with the lid to trap in the steam. Let the lobster steam for 15 minutes. Check the pot halfway through the cooking time to ensure that there is still water in the bottom of the pot. Add more if it is needed.
6. Check that the lobster is done by inserting a meat thermometer. The lobster should be 180 degrees and the shell needs to be bright red. Serve immediately after cooking with claw crackers, seafood forks, lemon wedges and melted butter.
Steam Shrimp
7. Combine the 1/2 cup water, 1/2 cup vinegar and Old Bay Seasoning (if using) in a large pot with a lid.
8. Place the steamer basket into the pot of water.
9. Bring the mixture to a full rolling boil before carefully adding the shrimp into the steamer basket. You can either use shrimp that has already been peeled and deveined or you can leave the shells on.
10. Cover the pot and let the shrimp steam for 5 minutes or until bright pink and a meat thermometer registers 180 degrees.
11. Let the shrimp cool before peeling the shells of and pulling out the vein. Serve warm or chilled as desired.
Tags: steamer basket, basket into, basket into water, into steamer, into steamer basket, into water
Rice is a wonderful addition to any meal but did you know rice is also great for dessert? There are many ways to use rice for desserts besides our mom's rice pudding.
Instructions
1. Gather your ingredients and pre-heat your oven to 350 degrees. Cook 1 cup of the rice. Beat 8 eggs and cut lemon in half and juice just one of the halves.
2. Mix together rice, eggs, Ricotta, sugar, lemon juice, cinnamon and vanilla. Then place the pie crust in your baking pan and pour in the rice mixture.
3. Bake until firm for 1 hour. Let pie stay in oven for at least 1 hour after it's done. Enjoy with your favorite coffee or hot tea.
4. Make a rice pie crust if desired. Brown rice works well for this. Simply oil your pie pan with extra virgin olive oil and press cooked rice onto the bottom and sides. Put in 350 degree oven for five minutes till it dries out a bit. Then you can add your pie filling and bake as usual. You can even use this for other cream pies such as banana cream for example.
Tomatoes are available in a range of vivid colors.
Peak tomato season is no longer notable for a sea of red produce. Brand new hybrids and colorful heirloom varieties, newly rescued from obscurity, are becoming common in the farmer's market and even the supermarket. Tomatoes in green, yellow, orange, purple, brown and near-black are all available, bringing subtly different flavors and textures to the plate. Among non-red tomatoes, yellow cultivars are widely available and make a beautiful contrast with more traditional varieties.
Instructions
1. Line a baking sheet with parchment paper. Rinse the tomatoes under cold water to remove any soil. Remove the stems, if present.
2. Dry the tomatoes with paper towel. Place them on the baking sheet, and oil them lightly or spray with pan spray. This step is optional, but will help make the skins easier to remove when the tomatoes are roasted.
3. Roast the tomatoes in a preheated oven at 375 degrees Fahrenheit for 20 to 30 minutes, depending on the size of the tomatoes. The skins should be cracking and lightly brown in places, and the tomatoes should be soft and just beginning to shrink in on themselves.
4. Transfer the tomatoes to a bowl, and cover it with plastic wrap. Let them sweat for 10 to 15 minutes, then pull the skins from the tomatoes. Skins will be loose, and should slide right off.
5. Place the tomatoes on a cutting board and cut them in half. Gently squeeze the seeds and excess juice into the bowl with the skins, and place the roasted tomato in the other. Repeat, until all the tomatoes are cleaned.
6. Use the tomatoes immediately in your recipe of choice, or package them for freezing.
Super Bowl parties are usually filled with fatty, greasy, high-calorie foods. You can't expect a group of football fans to switch from foods like fried wings and nachos to lettuce salad and cucumber sandwiches, but you can offer healthier versions of some favorite foods. The key to eating healthier is to prepare everything yourself to ensure that no extra calories are sneaking in.
Snacks
Finger foods are a staple of any big get-together. Any of your favorites can be made with lower calories by making smart choices. Use mini turkey dogs wrapped in low-fat crescent rolls to update Crescent Dogs. If you can't find mini turkey dogs, buy regular sized ones and cut them in four. Potato skins are usually fried, so baking them will make for a significant fat reduction. Top them with low-fat cheese or simply with salsa and fat-free sour cream. Purchase baked or low-fat chips and prepare your own dips using dried mixes. You can use fat-free mayonnaise, sour cream, and cream cheese to prepare the dips and most guests will never know the difference because the flavors of the mix will dominate.
Main foods
Slimming down foods like chili and wings is easy. Chili itself has many healthy ingredients, like tomatoes and beans, but the beef can add many fatty calories. Choose a super lean beef or ground turkey or chicken to cut out a significant amount of the fat. Chicken wings are a very popular sports event food, but they are usually fried and sometimes soaked in a buttery sauce. Bake the wings in the oven to cook them through and crisp them up. Toss them in a prepared hot sauce. Slim down pizza by letting guests make their own. Have low-fat crusts and a variety of low-fat and regular cheeses available, as well as lots of vegetables for topping. This allows your guests who aren't as concerned with their calorie intake to pile up the cheese, while others can have healthy options on hand.
Desserts
You can keep dessert sweet and simple with a fruit tray. Cut up favorites like pineapple, melons, apples and strawberries. Make a simple fruit dip using equal parts of light cool whip and light vanilla yogurt. If your guests prefer to have a cake or pastry, make a light version of strawberry shortcake by preparing an angel food cake and serving it with strawberries and light whipped cream.
Tags: foods like, mini turkey, mini turkey dogs, sour cream, Super Bowl
Peel a pomegranate carefully to harvest as many of the whole juicy arils as possible. Pomegranate arils are small red juice-filled pods that contain a single seed. Pomegranates have a hard outer skin that encases a spongy white membrane and the red arils. Gently peeling the white membrane away from the hard outer skin helps to release the red arils without breaking them and releasing their juice. Get the most out of every pomegranate by removing the arils carefully and efficiently.
Instructions
1. Set the whole pomegranate on a stable cutting board and use a sharp chef's knife to slice off the top and bottom.
2. Turn the pomegranate onto its newly flattened base and cut it into quarters.
3. Fill a large mixing bowl with cold water and lower it into the sink.
4. Hold one quarter of the pomegranate under water in the mixing bowl and use your fingers to peel the white membrane and red arils away from the hard peel.
5. Continue peeling each segment of the pomegranate under water until all the arils have been release. The red arils will sink to the bottom of the mixing bowl while the white membrane floats to the top.
6. Discard the peels and skim the white membrane from the surface of the water.
7. Pour the remaining contents of the mixing bowl through a strainer and dump the arils onto a paper towel.
Tags: white membrane, mixing bowl, away from, away from hard, from hard, hard outer, hard outer skin
Rice will stay warm for a long time in the rice cooker.
Cooking rice the traditional way can be difficult and unpredictable. That is why many busy chefs and home cooks opt to use an electric rice cooker. It makes cooking rice easier and quicker. Following a few simple tips can ensure that rice made in a rice cooker will be perfectly done every time.
Follow the Directions
Every rice cooker comes with directions written by the manufacturer that are specific to that make of cooker. They usually specify how much water should be used for how much rice and how long it should be cooked. Following these very specific directions will result in the best quality of rice.
Don't Open the Lid too Soon
Steam is essential to the proper cooking of rice. Opening the lid of the cooker too early lets out steam and can change the way the rice is cooked. When the rice is done let it stand with the lid closed for about five minutes. This will allow the heat and the steam to distribute evenly. It will also allow the rice to soak up any extra moisture that it needs to making if fluffier and better for eating.
Soak the Rice Before Cooking
If you soak the rice for about 30 minutes to an hour before turning on the rice cooker, the rice will absorb more moisture and the cooking time will be reduced as a result. This makes cooking rice fast and easy. It will also have a better texture when finished.
Keep Cooked Rice in Rice Maker
Rice cookers have an advantage over pots and pans. Even after they are turned off, they keep the rice warm. For hot rice whenever you are ready to eat keep the rice in the cooker.
Cleaning a Rice Cooker
Always clean the rice cooker by hand. If there is stubborn rice stuck in the bottom, pour some hot water in the rice cooker and let it sit for a while. It will soften and come right out. Use a non-abrasive sponge so you don't scratch the rice cooker.
Tags: rice cooker, cooking rice, keep rice, makes cooking, makes cooking rice, will also
Inspect watermelons closely for signs of ripeness.
Unlike many other fruits, watermelons don't have a dramatic color change when they are ready to be harvested. In fact, an unripe melon and one that is ready to enjoy look almost identical when placed side by side. The old-fashioned "thump test" so often used is not a reliable indicator, as a hollow sound in some varieties may mean that the fruit is overripe.
Instructions
1. Examine the watermelon vine. The curling tendrils next to the top of the melon, where it attaches to the vine, begin to dry out and change to brown when the fruit is ready for harvesting.
2. Press your thumbnail into the watermelon's skin. If it is difficult to pierce, the melon is likely ready to pick.
3. Rub your hand over the watermelon to test for roughness. Mature watermelons lose some of their smoothness when ready to harvest.
4. Take a close look at the melon. If the bottom, where the fruit was resting on the ground, is cream-colored or yellow, it is ripe enough to pick. The hull also loses much of its shine when the fruit is mature.
Champagne instantly conjures up images of festive celebrations, but there's no need to wait for a special occasion to break out the bubbly. This sparkling wine has taken its rightful place on the dinner table as a delicious food accompaniment, with more affordable selections available than ever. Go to WineSpectator.com for insider tips on the best vintages, but keep in mind that a mid-range champagne may actually give you the best bang for your buck.
Instructions
1. Respect the arrogance of the French when it comes to champagne. They say the only legitimate bubbly is the stuff that hails from France's Champagne region. All others are technically sparkling wine (known as spumante, sekt or vin mousseux in other parts of the world).
2. Understand what "sweetness" means with regard to champagne. It's determined by the winemaker during the process of fermentation with the addition of dosage (a secret blend of wine, sugar and sometimes brandy). Levels include brut (very dry), extra brut (extra dry, but sweeter than brut), sec (medium sweet), demi-sec (sweet, considered a dessert wine) and doux (very sweet, considered a dessert wine).
3. Purchase from the three main types of champagne. Methode Champenoise is a rigorous, multistep process. Indicates a top-quality sparkling wine was made exactly the same way as French champagne--"fermented in this very bottle." Vintage Champagne is made only on occasions. Wines from the declared year must compose at least 80 percent of the cuvee (blend of still wines), with the balance coming from reserve wines from prior years. Must be aged for three years before release. Nonvintage Champagne (NV) are blends of usually five to seven years that make up 75 to 80 percent of those bottled. It is typically made in a definitive house style and maintained by meticulous blending. It is with this reserve that the winemaker is able to create the same style every year.
4. From the three main categories, learn about the many derivatives. Rose is made by adding a small amount of red still wine to the cuvee, although some producers extract color by macerating the juice with red grape skins. The clearer the better and more full-flavored when it comes to Blanc de Noirs. It's made entirely from the red Pinot Noir and/or Meunier grapes. Blanc de Blancs are usually more delicate and the lightest in color--made entirely from Chardonnay grapes. Made with only slightly more than half the pressure of standard sparkling wines, Cremant has a creamier mouth-feel. Grand Cru, meaning "great growth" is the top ranking a French vineyard can receive. Premier Cru, or "first growth," is the second-highest ranking of French vineyards. Grande Marque is a French term for "great brand" and is used unofficially to refer to the best champagne houses.
Tags: sparkling wine, considered dessert, considered dessert wine, dessert wine, entirely from
Shrimp linguine is a restaurant-style dish you can make at your home in minutes. Linguine-style pasta features flat long noodles that absorb sauce and flavors well. Dry linguine takes 7 to10 minutes to cook, and shrimp even less time. Add a few fresh seasonings, olive oil and white wine, and you'll be fine-dining in no time. If you are more comfortable, you can cook the shrimp first and the pasta second and combine; however, if you're up to it, double-task and cook them simultaneously.
Instructions
1. Chop the garlic, shallots and fresh parsley. Set aside.
2. De-vein the shrimp by pulling the purple vein off the back. Remove the tail shells.
3. Heat ¼ cup olive oil and half a stick of butter in a saute pan until the butter melts.
4. Add the garlic, shallots, salt and red pepper, and sauté until slightly browned.
5. Add the shrimp and cook for two to three minutes, turning once during cooking. Shrimp will turn to rubbery if you overcook them.
6. Remove the shrimp from the pan and transfer them to a small plate.
7. Add ½ cup white wine and another ¼ cup of olive oil to the sauté pan. Bring the mixture to near boiling, then move the pan to a back burner to rest.
8. Boil the pasta with a teaspoon of salt for 10 minutes. Drain into a colander over the sink.
9. Add the cooked pasta to the pan with the sauce. Mix thoroughly. Do not reheat the pan.
10. Add the shrimp to the pan and mix. Transfer the shrimp and sauce to a serving bowl.
11. Squeeze fresh lemon juice over the bowl, and sprinkle with Parmesan cheese and fresh parsley.
Tags: cook shrimp, fresh parsley, garlic shallots, pasta with, white wine
Chicken can be cooked in a Crock-Pot, or slow cooker, straight from the freezer for convenience and simplicity. Many chicken slow-cooker recipes call for either whole or cut frozen chicken and various other ingredients.
What Is a Crock-Pot
A Crock-Pot is one brand name of a slow cooker. A slow cooker is an electric cooking appliance that sits on the counter top. Slow cookers cook food at a relatively low temperature for a long period of time. This makes it possible to leave meals unattended while they cook. Slow cookers are particularly suited to preparing stews, pot roast and other one-dish meals.
Frozen Chicken Pieces
Frozen chicken pieces such as chicken breasts, drumsticks or thighs, can be placed directly in a slow cooker without thawing. It is generally suggested that a recipe with frozen chicken pieces be cooked for at least eight hours on low, or four hours on high. If the recipe calls for thawed chicken, water or other liquid should be reduced by about 1/2 cup when substituting frozen chicken.
Whole Chicken
A 4-to-5-pound frozen whole chicken can be cooked in a Crock-Pot on low for 10 hours. When cooking a whole frozen chicken, one cup of warm liquid should be added before setting the poultry in the slow cooker. Warm liquid acts like a cushion against sudden temperature changes. For a larger frozen whole chicken, four additional hours at low or two hours at the high setting will be required.
Misconceptions
Some cookbooks suggest that frozen poultry thaws and is held at a dangerously low temperature when cooking in a Crock-Pot. Bacteria in raw chicken multiplies between 40 degrees and 140 degrees Fahrenheit. A cooking temperature of 160 degrees should be achieved to safely cook chicken. Slow cookers set to the "low" setting that cook at a minimum temperature of 160 degrees and 200 degrees on "high" will safely thaw and heat chicken for long-term cooking.
Considerations
All brands of slow cookers, including Crock-Pots, come with specific instructions. If the instructions say specifically to use only thawed chicken, the advice should be followed. It is possible that some of the ceramic pots of these slow cookers may not heat quickly enough to reach a safe cooking temperature. Manuals for Crock-Pots and other brands of slow cookers can be found on the manufacturers' websites. These will include general instructions for cooking frozen meat.
Chocolate-dipped pretzels are delicious if they are made the right way.
Chocolate-covered pretzels are a favorite treat of many. Besides being delicious, they are also quite simple to make yourself if you know coat the pretzels with the chocolate properly. Many people think that you can make the treats by simply melting chocolate and dipping the pretzels, but this method results in the chocolate sticking poorly to the pretzels, and the treats won't dry properly. Although only a small amount is used, a special ingredient makes the chocolate stick to the pretzels easily.
Instructions
1. Fill a large saucepan halfway with water, and bring it to a simmer.
2. Set a large glass bowl over the top of the saucepan. The water should not touch the bottom of the bowl. If it does, simply pour a small amount out and allow the remaining water to reach a simmer again.
3. Pour a bag of chocolate chips into the glass bowl, as well as 1 1/2 tbsp. shortening. The shortening helps the chocolate bind properly to the pretzels and allows the chocolate to solidify with an attractive shine.
4. Stir the chocolate chips and shortening constantly until it melts down.
5. Apply the chocolate to the pretzels as quickly as possible. If you are coating small pretzels, place them in a strainer and pour chocolate over them. Pretzel rods can be dipped directly into the melted chocolate.
6. Set the freshly coated pretzels on a baking sheet lined with wax paper. Allow the chocolate to harden for 30 minutes.
Tags: chocolate chips, delicious they, glass bowl, small amount
Certain foods and drinks can help in the battle against fat.
Dieters and weight loss enthusiasts seek foods and drinks that burn belly fat. Foods rich with proteins or citric acids help combat the fats in the diet by burning them more efficiently than other food types like carbohydrates or sweets. Drinks with these features are helpful too. Citric acid heavy drinks or protein shakes play a large part.
Proteins
High protein foods like meat, eggs, soy and beans are large fat burners. All of these foods contain Omega 3 fatty acids, which burn fat while promoting good health. When looking at cuts of meat however, it is important to buy "lean" cuts as often as possible. The leaner the cut, the less fat in the meat, and the more body fat it will be able to burn. When eating beans, stay away from re-fried or baked beans, as they are often injected with fatty additives or stripped of nutrients from overcooking.
Dairy
Dairy products can help burn fat, though the reasons are not always clear. Research by Purdue University and Obesity Research magazine showed that dieters who consume three servings of fat-free milk or low-fat servings of yogurt or cheese can lose up to 70 percent more fat than dieters who decide to cut out dairy altogether. The foremost theory on this weight loss is that dairy products, despite being seen as fatty foods, actually break down fat at much higher rate than they build fat cells.
Citrus Fruits
Foods or drinks with high levels of citric acid, like oranges or orange juice, jump start the fat burning process by introducing a boosted level of amino acids into the bloodstream. These amino acids break down and burn fat quicker than any other substance in the body. Apples can also play a big part in the belly fat battle as they contain pectin, which stops the cells from absorbing fat in the first place and promote the absorption of water instead.
Tags: amino acids, break down, foods drinks, than other, weight loss
Advieh is a blend of spices used in Persian cooking
Persians (Iranians) have been making some dishes for centuries and therefore have had a long time to perfect blends of spices and ingredients. Advieh is a common blend of spices that differs among regions and families but usually includes some combination of cumin, nutmeg, cardamom, coriander and rose petals. However, a number of other herbs and spices are also used in Persian cuisine.
Mint
Peppermint and spearmint bring a fresh flavor to many Mediterranean dishes. Mint is a perennial plant that grows in almost any soil and spreads by way of creeping underground stems. The harvested leaves are used fresh or dried. Peppermint is found in candy and dessert recipes, while spearmint is used in the sauces accompanying many meat and vegetable dishes. Doogh, a common beverage in Persia, is made from a blend of yogurt, water and dried mint.
Basil
Basil is an extremely versatile herb and is the basis for making pesto. In Iran, basil is usually eaten raw in a platter of fresh herbs (sabzi khordan) or used in making classic meat kabobs. The traditional Persian way of using herbs like basil is to make them a substantial part of the meal itself rather than just sprinkling them over the dish.
Coriander
Coriander comes from the seeds of the plant Coriandrum sitivum, a plant in the parsley family. It has a distinct taste and is used in poultry, meat, and vegetable dishes. Sabzi polow (herbed rice) is prepared with a blend of parsley, dill, coriander and fenugreek simmered together with rice. Coriander has a scent like fresh oranges and it is sometimes added to cookie and cake recipes.
Cumin
Cumin is often paired with other spices in long-simmering dishes like stews and sauces. Cumin is found in Persian poultry and meat dishes, where its strong aroma adds a distinct flavor. If Persian cuisine seems a little intimidating, you might try making kuku, a kind of egg dish much like a frittata that is seasoned with a blend of cumin, cinnamon, parsley, and cilantro. This simple dish is wonderful in the summer and delicious when served with bread and a salad.
Saffron
Native to the Mediterranean region, spicy, pungent saffron is used in many Persian meat dishes. Saffron is an expensive spice because of the laborious process of harvesting the stigmas of the crocus flowers from which it is derived. Each flower produces three stigmas or threads used for cooking. It takes between 70,000 and 200,000 flowers to produce one pound of saffron. Chicken kebabs (jujeh kababs) can be marinated in saffron, lime juice, garlic, onions and orange zest. A recipe for saffron ice cream (bastani-e gol-o bolbol) may be found in the book "New Food of Life" by culinary expert Najmieh Batmanglij; see the Resources section.
Cloves
The clove is dried flower bud of the clove evergreen tree. While cloves are often used to spice Mediterranean baked goods, in Iran they are added to rice dishes as well. The bud is used either whole or ground. Cloves have a warm, rich, spicy aroma that blends well with fruit. Persian rice (albalu polow) is made with sour cherries, butter, cloves and nutmeg.
Olive oil is part of a Mediterranean diet and contains heart-healthy fats.
Cooking oil is the generic term used to describe oils derived from fruits, vegetables, legumes, seeds and nuts that remain liquid at room temperatures. Their differences include the types of fat they contain, how healthy those fats are and each oil's smoking point. Smoking points determine what cooking oils are better for cooking foods at different temperatures. Knowing the difference between cooking oils helps you determine what foods to prepare in each.
Vegetable Oils
Pure vegetable oil refers to those made of "canola, corn, cottonseed, olive, safflower, soybean, sesame and sunflower," according to the United States Department of Agriculture (USDA). These oils contain 4.5 grams of fat and 40 calories per serving, or 1 teaspoon. Pure vegetable oil has a medium-to-high smoke point, making it the most versatile of oils. It works well as a pan coating for stir-fry vegetable and meat dishes, as a salad dressing ingredient and in baked goods.
Olive Oils
Olive oil consists of two kinds of oil -- pure olive oil and extra virgin olive oil. The Seton Healthcare Network says olive oil contains approximately 100 calories per tablespoon and 14 grams of fat. Part of a Mediterranean diet, it is considered a heart-healthy fat because only 2 grams are saturated. Olive oil's monounsaturated fatty acids (MUFAs) and polyunsaturated fats (PUFAs) lower hearth disease risks and lower cholesterol. Extra virgin olive oil has a bolder flavor than pure olive oil, good for cooking fish, meats and pasta dishes. Both work in stir-fry dishes and have medium-to-high smoking points.
Nut Oils
Nut oils includes all oils made from nuts, including walnuts, almonds, peanuts and hazelnuts. All add their distinctive flavor to dishes, especially if nuts are roasted. Like olive oil, nut oils contain high calorie and fat contents, approximately 120 calories per tablespoon and 15 grams of fat. Only 1 gram of fat is saturated. Nut oils have omega-3 fatty acids, essential fatty acids that humans need for health which we can only consume in food. Nut oils add flavor to Asian dishes, salads, chicken, fish and baked goods. Nut oils' smoke points vary, with some having medium points and some having high smoke points.
Seed Oils
Seed oils consist of those made of sesame, coconut, grape, poppy and pumpkin seeds, all of which have medium smoke points. Seed oils contain 15 grams of fat and about 120 calories per tablespoon, the same calorie count as nut and olive oils. Seed oils have omega-3 fatty acids, fats humans must consume in their diets. They are all low in saturated fat with the exception of coconut oil. Coconut oil has 12 grams of saturated fat, so it should be used sparingly. Seed oils add flavor to Asian and Indian dishes.