Make Olive Garden Salad Dressing

Olive Garden recipes are developed at their Culinary Institute of Tuscany.

Olive Garden is an Italian restaurant chain with more than 750 restaurants across the globe. While the restaurants are known for offering Italian fare, they are also known for their endless soup, salad and breadsticks. The salad comes with a creamy dressing that balances out the crisp vegetables. They don't sell their salad dressing, but you can make your own with just a few ingredients and a blender.

Olive Garden Salad Dressing Recipe

In a blender, combine 1/2 cup mayonnaise, 1/3 cup white vinegar, 1 tsp. vegetable oil, 2 tbsp. corn syrup, 2 tbsp. Parmesan cheese, 2 tbsp. Romano cheese, 1 minced garlic clove, 1/2 tsp. Italian seasoning, 1/2 tsp. parsley flakes and 2 tbsp. lemon juice. Blend on low speed until well mixed, then serve. The dressing may be stored in the refrigerator for about a week.

Lighten the Dressing

The recipe can be adjusted to remove some of the fat. Each of the 8 tbsp. of mayonnaise in the recipe contain 4.9 g of fat yielding nearly 45 calories. Replace the regular mayonnaise with fat-free or reduced-fat versions to reduce those calories without sacrificing the flavor. Use low-fat Parmesan and Romano cheese to further reduce the caloric content.

Other Uses

The thick, creamy texture of the Olive Garden salad dressing makes it ideal as a marinade for meat. Cover beef, chicken, fish or game meats such as venison in the dressing and chill for 12 to 24 hours before cooking. The salt and fat in the dressing will help tenderize the meat and enhance the flavor. You may also use the dressing as a dip for raw vegetables. Create a platter with carrots, celery, peppers, radishes and broccoli with the Olive Garden salad dressing serving as a dip in the center.

Too Tart?

If the salad dressing proves to be a bit too tart for your taste, simply add a tsp. of sugar to the mix before blending. Add sugar until the dressing is well-balanced for your palate. If you are concerned about calories, use a calorie-free sugar substitute.

Tags: Olive Garden, Garden salad, Garden salad dressing, Garden Salad Dressing, Olive Garden salad, Olive Garden Salad

Cider Mulling Spices

Hot mulled cider is a traditional drink for the fall and winter months.

On a cold autumn day, the scent of hot mulled cider fills the air. The familiar smells of apple and cinnamon are easy to recognize but what other spices make the cider so fragrant and flavorful? Mulled ciders have been warming cold bodies for hundreds of years. With the right combination of spices you also can make this traditional cold-weather drink.

Cinnamon

The first spice that comes to mind when someone mentions mulled cider is cinnamon. Whole sticks of cinnamon can be seen bobbing around in nearly every crock of cider. Ground cinnamon may also be added to especially emphasize the flavor, or to replace cinnamon sticks. Usually four sticks, or 4 tsp., of cinnamon are used per half gallon of cider.

Cloves

Like cinnamon, cloves are used in their whole form in mulled cider. They may be used to "stud" an orange slice or just added whole to the cider. For 1/2 gallon of cider, most recipes recommend between five and 15 cloves. If whole cloves are not available, ground cloves may be substituted at a ratio of ¼ tsp. ground cloves per three whole.

Allspice

Allspice berries are the third traditional mulled cider spice. As with the other traditional spices, allspice berries can be used whole or ground in the cider. Most mulled cider recipes call for about 1 tsp. allspice, or six whole berries.

Other Additions

Mulled cider recipes also commonly call for the addition of a citrus fruit, usually orange. Often, whole cloves are stuck into orange halves or quarters, and then those are added to the cider as it mulls. Some recipes also call for ginger, whole or ground, or star anise. Additionally, some cooks prefer to use a small spice bag to contain all the whole spices, except the cinnamon, while the cider mulls, thus keeping them out of the finished beverage.

Tags: mulled cider, cider mulls, cider recipes, gallon cider, ground cloves, recipes also

Use A Coffee Percolator

Everyone loves a good cup of coffee, but there are many people that do not know use a coffee percolator. In a world full of drip, pod and instant coffee machines, the coffee percolator seems to have gotten lost. But if you want a really good cup of old fashioned coffee, you need to use a coffee percolator.

Instructions

1. Fill the percolator with water to the desired level using the markings on the side wall of the coffee pot.

2. Put the coffee pot basket onto the pump stem, and insert into the percolator. If you want to use a paper filter with your percolator, place it into the basket before adding the coffee grounds.

3. Add one tablespoon coarsely ground coffee per cup into the basket.

4. Place the basket cover on top of the basket, then put the percolator top on making sure that it closes securely.

5. Set the percolator onto the stove and cook over medium heat. The coffee is brewed when you see the desired coffee color in the clear glass knob on the top of the percolator cover.

6. Remove the percolator from the stove and serve the coffee.

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Pumpkin Seeds Nutrition

Pumpkins seeds are a light snack full of energy and health benefits. You can't rely on pumpkin seeds as a sole source of nutrition, but you can expect to get a boost in energy and immunity from them. Best of all, pumpkin seeds are sweet nuts that are easy to roast or use in a variety of dishes when cooking.

Nutritional Value

Pumpkin seeds are nutrient-rich nuts. They contain high amounts of trace minerals such as magnesium, manganese and phosphorus, which are important in brain health and development. Pumpkin seeds are also good sources of iron, copper, zinc and protein. A serving size of pumpkin seeds consists of a quarter cup. The recommended daily value that you get from pumpkins seeds consists of 46.1 percent magnesium, 16.9 percent protein and 17.1 percent zinc. They will also give you 28.7 percent of your daily iron requirement.

Lower Cholesterol

Plants contain phytosterols which are lipids similar to cholesterol. Pumpkin seeds are high in phytosterols, containing more than 265 mg per 100 g of the seeds. Pumpkin seeds are similar to sunflower seeds in this category and are higher than walnuts and Brazil nuts but not as high in phytosterols as sesame seeds.

Anti-Inflammatory Properties

Recent studies suggest that pumpkin seeds can help those suffering from arthritis or other chronic conditions where inflammation is a problem. Animal studies conducted by Jayaprakasam, Seeram and Nair show that pumpkin seeds had a similar anti-inflammatory effect as indomethacin, a nonsteroidal anti-inflammatory medicine. Not only did the pumpkin seeds offer a similar pain reduction, but they did not have the adverse side effects that medications do, including damaged fats lining the joints. These side effects actually can increase arthritic degeneration; therefore, pumpkin seeds are an attractive alternative.

Bone Health

Zinc-rich foods such as pumpkin seeds help improve bone density, particularly in men. While osteoporosis is extremely prevalent in elderly women, nearly 30 percent of all hip fractures happen in men. Bone health requires more than just adequate calcium supplies. The American Journal of Clinical Nutrition reported that low levels of zinc were related to hip and spine degeneration.

Improving Health Conditions

Aside from the other benefits of pumpkin seeds, men can improve prostate health and reduce the effects of an enlarged prostate. Those who are depressed may benefit from the minerals in pumpkin seeds that promote brain health and function. They can also help to prevent kidney stones. Some cultures do use pumpkin seeds to help treat tapeworms and parasites.

Preparing Pumpkin Seeds

The most popular way of eating pumpkin seeds is to roast them. Read the labels of any pumpkin seeds you purchase at the grocery store to make sure they are not high in salt. If you are roasting your own pumpkin seeds, use a minimal amount of oil and salt. You can also use unsalted seeds in salads or homemade breads.

Tags: pumpkin seeds, pumpkin seeds, Pumpkin seeds, pumpkin seeds, pumpkin seeds help, seeds help

Make Creamy Parmesan Salad Dressing

Indulge in a creamy Parmesan dressing from scratch.

A good salad deserves a good dressing, but you can't always find what you want in a bottle. Homemade dressings are simple, quick, tasty and far more affordable than buying a brand name product. Find inspiration at your favorite restaurant and ask for the recipe or just try to re-create it on your own. This creamy Parmesan dressing is thick, cool and mild. It's the perfect topper for a crisp, green, garden salad.

Instructions

1. Combine the sour cream, garlic, a few grinds of black pepper and 1/4 cup of Parmesan cheese in a mixing bowl. Stir well, making sure the cheese is thoroughly mixed in.

2. Begin adding the buttermilk a little at a time, whisking as you go, until the dressing reaches the desired consistency.

3. Taste the result to make sure you like it. If you want a cheesier flavor, now is time to add more Parmesan. Mix well, and taste. Parmesan cheese is salty, so you may not need to add any additional salt. Refrigerate the dressing for about an hour and then taste again. If it needs more salt, add just a little bit at a time, mix well and taste.

4. Pour the dressing into a jar or plastic container and seal. Refrigerate at least two hours before serving.

Tags: creamy Parmesan, creamy Parmesan dressing, little time, Parmesan cheese, Parmesan dressing, well taste

Make Beef With Broccoli Stirfry

This is a quick and tasty way to make a Chinese-inspired meal. The recipe serves four.

Instructions

1. Stir the cornstarch, rice wine, and soy sauce in a large bowl. Add the meat to the mixture and stir to coat it.

2. Let the meat marinate for 30 minutes.

3. Prepare the rest of your ingredients as the meat marinates. You'll want to have everything ready before you start to cook.

4. Heat the oil over medium heat in a wok or large skillet, then add the ginger, salt and garlic.

5. Cook, while stirring, until the garlic is golden but not brown. Increase the heat to medium-high and add the beef with the marinade.

6. Stir-fry the beef for about 4 minutes. Add the broccoli to the pan and stir-fry for about 2 minutes.

7. Add the broth to the pan and allow it to boil. Cover the pan, lower the heat to medium, and cook for 4 minutes or until the broccoli is tender.

8. Check the consistency of the sauce. If it's too thin, mix 1 tsp. cornstarch with 2 tsp. water and add it a little at a time to the sauce.

9. Stir and allow at least 45 seconds for the sauce to thicken. If the sauce needs more thickening, repeat the process.

10. Serve over steamed or fried rice, garnished with sesame seeds and green onions.

Tags: about minutes

Make A Bag With A Foodsaver Vac 820

The Foodsaver is a wonderful cooking item, but you can also use it for storing clothing and other items. Here is store clothes with a Foodsaver.

Instructions

1. Plug Foodsaver in.

2. Take vacuum packaging roll and roll out to desired length. Remember to make it a little longer than the item you want to vacuum seal. This allows for opening and resealing and gives enough room to properly vacuum package.

3. Look on the front of the Foodsaver Vac 820. On the top there is a knob that has three choices: "seal only," "vacuum and seal," and "vacuum and extended seal." You want to set it at "seal only."

4. Lift the lid on the Foodsaver Vac 820. You will see an area marked "vacuum channel" and under that area you will see a long ridged straight seamed area. This is what seals the bag.

5. Place the unsealed top of the bag evenly against this area and hold it while closing lid. Remove your fingers as you are closing the lid.

6. After closing the lid press down and you will see the green light by the options knob light up. Keep pressing down and wait until the green light goes off.

7. Lift the lid and the bag will have been made.

Tags: green light, seal only, vacuum seal

Uses For Ground Dehydrated Zucchini

Substitute ground zucchini for fresh to make delicious zucchini bread year round.

While fresh zucchini is harvested during the summer months, you can enjoy it year round in its dehydrated form. Zucchini makes a fine powder when dried and ground that adds nutritional benefits to breads, sauces and soups. You can purchase zucchini powder at specialty food stores or make your own by dehydrating sliced zucchini in the oven and grinding it in a food processor.

Zucchini Bread

Substitute ground, dehydrated zucchini for the fresh grated version of the vegetable in your favorite zucchini bread or muffin recipe. For every cup of fresh zucchini called for in the recipe, use three-quarters of a cup of zucchini powder. You should also add an additional quarter cup of liquid like water or milk to rehydrate your zucchini and make your bread moist and tender. Serve slices of zucchini bread or muffins for breakfast, snack time or as a healthier alternative to cake.

Soups

Add dried, ground zucchini to vegetable soups and stews. Add the zucchini powder along with the water or broth in your recipe. Because the dried zucchini will absorb some of the water, you may need to add a little more liquid as your soup cooks. The flavor of zucchini complements other squashes and adds coolness to spicy dishes. Try adding ground dried zucchini to curried soups, Mexican stews and zesty chilled gazpacho.

Raw Brownies

If you prefer to maintain a raw diet or just enjoy raw desserts, use zucchini powder to make raw, vegan brownies. Combine powdered zucchini with ground nut flours, raw cocoa powder, date paste, fresh apples and vanilla in a food processor until you have a moist batter. Spread the batter in a baking pan and place in your dehydrator for 18 - 24 hours before cutting the brownies into squares. Without any refined sugar or flours, raw brownies make a great alternative dessert for people with gluten, sugar and dairy allergies.

Pasta Sauce

Stretch your pasta sauce by adding dried zucchini. Make your tomato, marinara, Alfredo or cream sauce as you normally would, add dried zucchini at the end and simmer the sauce until the zucchini is tender. Low in calories but high in fiber and vitamin C, dried zucchini helps make sauces more filling without adding to your waistline. It will also add volume to your dish, making it ideal for serving a large group of people on a budget.

Tags: dried zucchini, zucchini powder, dried ground, food processor, fresh zucchini, ground zucchini, make your

Make Upscale Appetizers

Follow the latest trends when serving appetizers to sophisticated guests. Food connoisseurs seek new flavors and challenging combinations to expand their taste buds. Serve more traditional appetizers for less adventuresome guests who enjoy fine dining. Here are some tips on serving upscale appetizers to both groups.

Instructions

1. Fight appetizer boredom and serve the newest recipes from restaurants around the country. Find the latest food trends and recipes at the Restaurants and Institutions website (see Resources below). Be adventurous when trying the cutting edge combinations served in the food industry.

2. Use expensive food to create appetizers for your next party. Appeal to the upscale crowd with lobster, caviar, imported cheeses and hard-to-find food items. Make saffron-based appetizers to instantly skyrocket your costs. Saffron is one of the most expensive spices in the world.

3. Mix unexpected foods together to serve appetizers that follow the latest food trends. Try lavender in sweets for an unexpected flavor that will surprise your guests. Combine sweet and savory flavors. Add sweet chutney to a slice of pork or meat on a savory flatbread for an appetizer that satisfies sweet tooth and challenges the taste buds. Find interesting combinations on the Caterer Search website (see Resources).

4. Copy the appetizer recipes used in private clubs around your city. Call the catering office of local clubs in your area and ask for their catering menu. Ask the club if it provides catering services to non-members. Use the club's catering service or duplicate the recipes at home to appeal to the traditional upscale guest. Provide comfortable, familiar appetizers for those who do not follow food trends and prefer more familiar fare.

Tags: food trends, latest food, latest food trends, taste buds, website Resources

Make White Pasta Sauce

White pasta sauce is made with milk, butter and flour.

White pasta sauce is a simple creation made by thickening milk with a paste of flour and butter. Because of its versatility, you can use white sauce as a base for more complex recipes or simply serve it seasoned with a little salt and pepper over pasta. It blends well with many different ingredients and provides a quick way to turn plain pasta into a delicious lunch or dinner. The recipe yields approximately 4 cups of white pasta sauce. Freeze the leftovers, or store them in the refrigerator for up to two days.

Instructions

1. Melt 3 tbsp. butter in a large saucepan over medium-low heat. Cook until it begins to foam, which should take one to two minutes.

2. Add 1/3 cup flour immediately after the butter foams, and cook for an additional minute, stirring constantly with a wire whisk or fork. Make sure the whisk or fork reaches the very bottom of the pan with each stroke to incorporate all the flour into the butter.

3. Pour in 4 cups milk slowly while whisking constantly to ensure the flour absorbs the milk without causing lumps. If lumps appear anyway, continue whisking vigorously until the mixture becomes smooth.

4. Increase the heat to high, and bring the sauce to a gentle boil, whisking constantly to prevent the flour from sinking to the bottom of the pan. Reduce the heat to low immediately after the sauce begins to boil, and whisk until the sauce is thick and smooth, about five minutes.

5. Season the sauce to taste with salt and white pepper. Remove the amount of sauce you need for the dish you are preparing, and allow the remainder to cool. Transfer cooled sauce to airtight containers and freeze until needed, up to two months.

Tags: immediately after, pasta sauce, whisk fork, whisking constantly, White pasta sauce

Mole Sauce

Mole is a term that describes a variety of sauces found in Mexican cuisine. Ironically, the most commonly encountered mole, guacamole (avocado mole) is not typically thought of as a mole. The world more often refers to a set of sauces in contemporary Mexican cooking: almendrado, black, colorado, green, pipian, red and yellow. These sauces are typical of cooking from the Southern Mexican states of Oaxaca and Puebla.

Types

Mole Verde (Green Mole) achieves its characteristic color through the use of its choice of dried chilies, green tomatoes, lettuce, and roasted pumpkin seeds. Mole de Cacahuate is often served with chicken dishes, and is made using peanuts, cinnamon, peppercorns and chilies. Mole Poblano is what most people think of when they think of mole. It is made from a variety of mixed dried chilies, nuts, chocolate, garlic, charred avocado leaves and onions.

History

Mole sauces have roots in indigenous Mexican cuisine. Indeed, the very word means "sauce" in the Aztec language. Nearly all the ingredients of the various moles are native to the Western Hemisphere, so the sauce has very little European influence. In modern times, given that a good mole can take days to make, it is a festive dish that brings the whole family to the table and is frequently served at major Mexican celebrations, such as Cinco de Mayo and Quinceanera.

Expert Insight

Mole is a sophisticated sauce and easily ranks with the best of Italian, Indian or French gravies and sauces as an international classic. Pursuit of a proper mole is the pursuit of a truly gourmet Mexican experience. There is much more to this central features of Mexican cooking than red sauce on an enchilada or green chili sauce on a burrito. Without an appreciation of good mole, you do not really have a full appreciation of traditional Mexican cooking. Finding a good mole in the United States is very difficult. If it is even present on the menu of a local Mexican restaurant, what will be served is a cheap version of Mole Poblano. If you can find a proper mole locally, you have truly found a gem, because otherwise you will likely have to go all the way to Mexico to get it.

Considerations

The recipe for making mole will depend on the type being made, but there are certain characteristics to mole-making that are nearly universal. The dried chili peppers, chopped-up onions and whole cloves of garlic are lightly fried together in oil. Chicken broth is poured into a blender with the fried dried peppers, onions and garlic, and this is all poured into a large pot. The resulting mixture sauce then is simmered over medium-low heat and continuously stirred. Sometimes breadcrumbs are used to thicken the mixture. Be warned that before you embark on making a mole sauce at home, the process will require hours of regular attention.

Misconceptions

Mole is often synonymous with "Mexican chocolate sauce." Some moles, including the popular Mole Poblano, do use chocolate. However, even in most versions of Poblano, there is only a hint of chocolate. It is very far from being a Mexican chocolate syrup-sauce.

Tags: good mole, Mexican cooking, Mole Poblano, dried chilies, making mole, Mexican chocolate

Make Homemade Shrimp & Tartar Sauce

Make Homemade Shrimp & Tartar Sauce

Tender shrimp served alongside cool, zesty tartar sauce is a classic combination enjoyed by virtually all seafood lovers; it's also quick, simple to prepare and easy to tailor to your own tastes. Steaming shrimp is a healthy preparation method since no additional ingredients are needed, and broiling adds a small amount of fat for taste, while battering and frying shrimp adds flavor and crunch to every bite. Though you can purchase pre-peeled shrimp at your grocery store or local seafood market, peeling them at home is simple and saves you money: pull off the legs, then grip the tail and twist gently, using your fingers to peel the shell away from the body. Alternatively, leave the tail attached for presentation purposes.

Instructions

To Make Fried Shrimp

1. Butterfly shrimp by making a series of cuts along the outer curve of the shrimp and pulling the two sides apart, leaving enough meat to keep the two halves connected.

2. Heat oil to 350 degrees F in a deep fryer or deep skillet.

3. Mix water, cornstarch, eggs and salt in a large bowl.

4. Spread breadcrumbs and cornmeal in a shallow pan or dish.

5. Dip shrimp in the liquid batter and roll in the breadcrumb mixture; repeat until you achieve the desired amount of coating.

6. Fry shrimp in oil until crispy and golden brown.

7. Drain on paper towels for one minute and season with salt and pepper if desired; serve.

To Make Steamed Shrimp

8. Heat water over high heat in a large pot with a steamer basket.

9. Place shrimp in steamer basket when water comes to a boil, then reduce heat to a simmer.

10. Steam shrimp for five to seven minutes or until the meat is uniformly opaque and turns a bright pink-orange color.

11. Remove shrimp from heat and serve.

To Make Broiled Shrimp

12. Preheat broiler to 500 degrees F.

13. Place shrimp on a baking sheet and drizzle with olive oil; use your fingers to coat both sides of the shrimp with the oil then sprinkle with salt and pepper.

14. Broil for 10 to 12 minutes or until shrimp turn a bright pink-orange color and are evenly opaque.

15. Remove from oven and serve.

To Make Tartar Sauce

16. Stir together mayonnaise, minced onion and sweet pickle relish in a small bowl; mix in lemon juice.

17.Season with salt and pepper to taste.

18. Refrigerate for two hours or more before serving.

Tags: salt pepper, serve Make, with salt, with salt pepper, bright pink-orange, bright pink-orange color, Homemade Shrimp

School Projects With Food

Use food in school projects to make studying more fun.

Make school projects both educational and edible. Use food to illustrate concepts in the classroom or for a science fair. The best part about using food in a school project is the lack of cleanup afterward since most of the project is edible.

Candy DNA

Use gumdrops as the bases for a DNA strand model.

Use gumdrops or colored miniature marshmallows to create a DNA helix. Toothpicks serve as the bonds between the bases. Use a different colored gumdrop for each base. For instance, use green gumdrops for guanine, yellow for thymine, red for cytosine and purple for adenine. Pair the bases together: adenine pairs with guanine and thymine couples with cytosine. Attach each half of one pair at the ends of toothpicks to create a single "rung" of the DNA ladder. Insert toothpicks between the "rungs" to connect them in a ladder structure. This is the most basic DNA model suitable for younger children.

Dancing Raisins

Watch carbon dioxide bubbles make raisins dance.

Place raisins into the bottom of a clear beaker or bowl. Cover the raisins with white vinegar and fill the rest of the beaker with water. Spoon in 1 tsp. of baking soda and wait for it to bubble as it reacts with the vinegar. The bubbles will gather around the raisins and make them rise to the top of the container. When the bubbles reach the surface and pop, the raisins sink to the bottom again. Try this also with club soda only, and do not add baking soda.

Gelatin Fruits

Does the type of fruit added to a gelatin change the final dessert?

Conduct a science experiment to see if fruits will remain suspended in gelatin the same. Prepare a box of gelatin dessert for each fruit tested plus one as a control. Try canned fruits and fresh fruits such as canned pineapple, fresh apples, fresh grapes and fresh papaya. Follow the directions on the package for when to add the fruit to the dessert. After chilling the desserts, did all of them set the same? Did some fruits leave the gelatin softer than others?

Natural Battery

Not just for lemonade. Create a battery from a lemon to charge an MP3 player.

For a science project use lemons to power a small electric device such as a clock, portable radio or MP3 player. Explore how the acid from the lemons creates enough electricity to power the device. Insert a piece of copper and a piece of zinc into the fruit and connect them with a wire. Attach the wire to a voltmeter to determine the current. Connect several fruit batteries together until you have a strong enough current to operate a small clock or charge an MP3 player that needs at least 5 volts.

Tags: baking soda, charge player, connect them, food school

Fiesta Foods For Spanish Class

Salsa is a great Spanish food that is easy to make.

An important part of teaching students Spanish is also instilling in them an appreciation for Hispanic cultures. For this reason, plan activities that emphasize other aspects of the culture besides language; one such activity is having a Spanish party where you can serve a variety of traditional fiesta foods. These Spanish class party foods will give the students a "taste" of the culture they learn about everyday.

Paella

Paella is a popular rice dish made in Spanish culture. There are no specific ingredients that must be used to make paella. It can be made using a variety of meats and vegetables. Paella is made with rice that is simmered in beef, chicken, or vegetable stock until the rice is softened. Any types of vegetables can be used, and chunks of chicken, beef or other meats can be added for meat eaters. Paella has a toasted bottom that gives it a combination of crispy and soft textures. Paella is sometimes confused with risotto.

Chips and Salsa

Chips and salsa are an easy Spanish food that even the pickiest eater can enjoy. Salsa is primarily made using diced tomatoes, peppers and onions. There are a variety of salsa recipes available; some that use mangos, black beans, jalapeno peppers and lime juice. The salsa can be served with chunkier vegetables or pureed for a runnier texture. Tortilla chips are served with the salsa for dipping.

Guacamole

Guacamole is a delicious Spanish dish that has made its way into other cultures because it is so tasty and healthy. Guacamole is made primarily using avocados, onions, Serrano chilies, tomatoes, salt, cilantro and limejuice. A molcajete is the traditional tool used for making guacamole, which looks like a mortar and pestle. However, guacamole can easily be made using a simple bowl and spoon. Guacamole is often served as a dip for tortilla chips and a side dish for other Mexican and Spanish foods, such as quesadillas, burritos and tacos.

Flan

Flan is a traditional Spanish dessert that resembles a type of custard. Flan dates back to the Romans, but was adapted by the Spanish culture into the custard-style dish that it is today. Flan is made with sugar, milk, eggs and vanilla extract. Caramelized sugar makes a thicker, caramel base, and is also drizzled on top of the flan. The creamy texture of the custard mixes well with the rich taste of the caramel to make it an enjoyable dessert to finish off your party.

Tags: made using, dish that, food that, made with, served with

Clam Chowder

Clam chowder is a source of gustatory joy and regional rivalry. What type of chowder you love best will depend largely on where you're from, but the basic ingredients remain much the same, and this rustic dish is a favorite with American seafood aficionados.

History

The word "chowder" comes from the same root as the word "cauldron," and refers to the pot in which the soup is made. The precursors of American clam chowder came from England and northern France, but the American colonists were the first to use clams as a main ingredient, due to their easy availability on the Atlantic coast. Clam chowder originated as a working-class one-pot meal among the fishermen of New England. The first printed recipes for clam chowder in America date from the mid-18th century, but chowder has continued to evolve since then.

Basic Ingredients

There is more than one type of clam chowder, and recipes for each type will vary according to the personal taste of the chef, but all clam chowders share some basic ingredients. The most important ingredient, of course, is clams. Small clams are favored for their texture; larger clams tend to be somewhat tough when cooked and can be gritty. Chunks of potato are also often used in chowder, along with onion. Diced or chunked carrots and celery are not uncommon, and clam chowder is often sprinkled with a bit of chopped parsley before serving to add color.

Boston Clam Chowder

The most popular type of chowder in America and the one most people picture when they think of chowder is Boston clam chowder, also called New England clam chowder. Boston chowder is the original form of chowder, with roots in the 18th century. Natives of Maine and Massachusetts invented this dish, and made it with a cream- or milk-based broth, giving it its characteristic white color and thick texture. Traditional Boston clam chowder is made with clams, potatoes, hardtack or crackers, and salt pork or bacon. Today, the layers of hardtack or crackers are generally left out, especially outside of New England, and carrots or celery are often used for extra flavor and color.

Manhattan Clam Chowder

The other main type of clam chowder, though not as popular as the Boston type, is Manhattan clam chowder. Manhattan chowder is immediately distinguishable from the Boston variety by its color. Since it is made with a tomato base, Manhattan chowder is red, rather resembling cioppino or bouillabaise. This type of chowder may have been introduced by Portuguese immigrants in the 19th century. It never achieved the wide popularity of Boston clam chowder, remaining mainly a regional dish. There is a rivalry between the aficionados of the two types, and most restaurants that serve chowder will serve either Boston or Manhattan, but rarely both. Besides the tomato broth, the ingredients are similar to the Manhattan type, usually including potato, carrot and celery.

Rhode Island Clam Chowder

There is one other type of clam chowder, which is almost exclusively regional to southern Rhode Island. Rhode Island chowder, like Manhattan chowder, is tomato-based, but the broth is thin and almost clear. This type of chowder is loved by locals, but remains virtually unknown outside its native region.

Condiments and Serving Methods

Manhattan and Rhode Island chowders are usually served alongside clamcakes. Boston chowder is often presented in a sourdough bread bowl that soaks up the creamy broth. Many fans of the Boston variety like to spice up their servings with a few drops of Tabasco sauce; though not strictly traditional, this condiment adds a little kick to the cream and complements the clams. Lovers of all three types often like to float a few oyster crackers on top for extra texture. This practice is reminiscent of the old tradition of adding hardtack to the stock during the cooking process.

Popularity

The majority of seafood restaurants today offer a version of clam chowder. Each establishment has its preference as to general type, and each will offer a slightly different combination of ingredients, but no matter how it's served, clam chowder is a favorite among seafood lovers. In all its permutations, clam chowder is a classic American comfort food.

Tags: clam chowder, clam chowder, Rhode Island, type chowder, made with, Manhattan chowder, type clam

Summer Party Recipes

Summer is the perfect time to enjoy friends and have fun, and parties are great opportunities to get together with friends for great food. The warm weather allows for the use of an outdoor grill to create perfect meats and side dishes. The outside heat, however, also provides an excuse for indulging in cold treats.

Party Foods on the Grill

The grill is the perfect tool for preparing food at summer parties. Many party recipes can be made with very little preparation and then thrown on the grill to finish cooking.

Hamburgers and hot dogs are staples in the summer diet. Other meats, however, also can be prepared on the grill. Try marinating chicken in Italian dressing for four hours. Then toss it on the grill and serve it with grilled vegetables for a great meal. Another option is to marinate steak for at least three hours in a soy-lemon mixture consisting of 3/4 cup soy sauce, 1/2 cup lemon juice, 1/2 cup vegetable oil, 1/3 cup Worcestershire sauce, 1/4 cup mustard and 2 tsp. minced garlic. Cook it on the grill until medium-rare.

Grilled flatbread can be a great recipe for parties. To prepare, sprinkle ½ tsp. active dry yeast over ½ cup warm water. Stir and let the mixture sit five minutes while the yeast gets foamy. Add 1 tbsp. olive oil, 1 1/3 cup flour and ½ tsp. kosher salt. Mix well and knead until the dough pulls from your fingers. Put it in an oiled bowl, cover the bowl with plastic wrap and let the dough rise in a warm place for 30 minutes. After it rises, divide the dough into four pieces. Roll each piece into a circle, brush with olive oil, and sprinkle with kosher salt and rosemary. Place the oiled side on the grill and cook for two minutes, brushing the other side with oil and sprinkling with salt and rosemary. Turn the bread and cook for another two minutes then and serve.

Peaches can be prepared easily and cooked on the grill. Slice peaches in half then immerse the halves in water for 30 minutes. Place them skin-side up directly on a low-heat grill and close the grill's lid. Allow the peaches to cook for 10 to 15 minutes, checking them occasionally to make sure they don't burn. Serve them to your party guests warm with ice cream.

Party Foods from the Freezer

The freezer is a great place to prepare food in the summer, and guests at parties really appreciate something cold when the temperature rises outside. Cold cucumber soup offers a twist on traditional soups, and it can be served in small ramekins or bowls for large groups. Blend 4 cucumbers, 1 small onion, 1 clove garlic, 1 handful fresh parsley and ½ cup chicken stock in a food processor. Add 2 drops Worcestershire sauce, a dash of lemon juice, 1 tsp. thyme, 1 tsp. oregano, and 16 oz. sour cream then pulse the blender until all ingredients are mixed together. Chill the soup in the freezer and serve with a cooked shrimp or slice of lemon.

Ice cream is a traditional summer party favorite, and you can even make it without an ice cream maker. A simple recipe, easily adjustable to make enough for a large party, requires 1 pint light cream, 2 cans sweetened condensed milk and 2 tsp. vanilla extract. Pour the ingredients into a large, flat pan and mix with a hand mixer until smooth. Put the mixture in the freezer. Remove it every 30 to 45 minutes for two hours, mixing well each time. The ice cream will be frozen and ready to eat after three hours. For parties, put out assorted sauces and toppings for guests to mix in their ice cream.

Tags: cook minutes, food summer, however also, kosher salt, lemon juice

Make Lefse From Instant Potatoes

Lefse ("lef-sa") is traditional Norwegian potato flatbread. Usually made with day-old mashed potatoes, this recipe is made quick and easy with instant mashed potato flakes. Once the fare of peasants, lefse today is considered a delicacy and a special treat, especially around the holidays.

Instructions

1. Gather all the ingredients. Set a griddle on the range to preheat, or heat up an electric lefse grill.

2. Pour the instant potato flakes into a medium bowl. Add the salt and butter. Pour the boiling water over the potato flakes. Mix quickly with a fork until thick and smooth. Divide the mashed potatoes evenly between two bowls.

3. Add melted butter to each bowl with sugar. Mix well. Cover both bowls and refrigerate overnight.

4. Put flour into each bowl of potatoes. Work the flour in until the dough is easy to handle. Form the dough into balls. Use a small measure or ice cream scoop to assure that the portions are the same. Refrigerate the dough balls for a few hours or overnight.

5. Flour a board. Roll each dough ball out into a circle 9 to 12 inches in diameter. Brown the lefse on both sides on the griddle or lefse grill.

6. Put some butter and a little sugar on each lefse immediately after taking it off the grill. Roll the lefse up and serve hot.

7. Keep extra lefse warm on a plate between two clean kitchen towels. Offer jams, lingonberry sauce and sour cream for the lefse.

Tags: potato flakes, each bowl, lefse grill, mashed potatoes

Bake Tortillas To Make A Taco Salad Shell

Homemade taco shells are a delicious way to enjoy your salad.

A taco salad in a tortilla bowl offers a compromise between a healthful and delicious meal. This dish is versatile since you have the option of including meat and cheese in your salad. Determine the size of the bowls and tortillas that you will use based on the size of the salads you want to prepare. A tortilla makes the meal substantial and adds variety to a plain salad.

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.

2. Wrap the tortillas between two paper towels and microwave on high for 20 seconds. They should be soft and hot so that they will take on the shape of a bowl.

3. Spread 1 tbsp. olive oil over one side of each tortilla. Ensure that the oil covers the entire side.

4. Spray the six bowls with non-stick cooking spray.

5. Press the soft, hot tortillas into the bowls. Mold the tortillas into the shape of the bowl. Ensure that the side coated with olive oil is facing up.

6. Bake the bowls for 18 minutes. Remove when the tortillas are browned and crisped to suit your taste.

Tags: Ensure that, shape bowl, tortillas into, your salad

Do Juice Punch With 7up

Fruit juice and 7-Up create a tasty and easy punch.

Juice punch is an easy-to-make and popular drink for wedding receptions, birthday parties, and just about any other gathering. Adding a carbonated beverage, such as 7-Up, adds extra zing to otherwise bland punch. You can pair 7-Up with orange juice, pineapple juice, cranberry juice or just about any other juice mixture. You may also add sherbet to the punch for extra flavor.

Instructions

1. Chill the two-liter bottles of 7-Up and two gallons of juice in the refrigerator overnight, or buy the 7-Up and juice from a store's refrigerated section so they are already chilled.

2. Place a clean punch bowl on the serving table. Pour in one gallon of juice. Add half of a liter bottle of 7-Up.

3. Mix the juice and 7-Up with a ladle and taste the mixture. Add more juice or 7-Up as needed.

4. Scoop small balls of sherbet into the punch a few minutes before serving, if desired. The sherbet adds extra flavor and makes the punch colder.

5. Place leftover 7-Up and juice back in the refrigerator and make more punch as required.

Tags: 7-Up juice, juice 7-Up, 7-Up with, about other, adds extra, extra flavor

Cook Yogurt Braised Meatballs

Gushtaaba are really large, silky-smooth meat balls that are braised in a delicate yogurt sauce. Authentic gushtaaba balls are made by pounding the meat on a stone slab reserved for cooking until all the fibers are completely broken and the meat is reduced to a soft, creamy pulp. With ground ginger, Jennel and black cardamom seeds as the main flavorings, this dish is really special.

Instructions

1. In a small bowl, mix together the ground ginger, fennel, cardamom seeds, and salt.

2. In a food processor, process together the lamb and 1 tablespoon of the spice mixture until smooth. Have a small bowl of water nearby. With lightly moistened clean fingers, divide the meat mixture into 8 to 10 portions and shape each portion into a round ball, about 2 inches in diameter. Refrigerate until ready to use, at least 30 minutes.

3. Place the meat balls in a large saucepan with the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer, turning the meat balls a few times, until firm, about 20 minutes.

4. Heat the ghee in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until browned, about 7 minutes

5. Transfer the onion to a blender, add the yogurt and the remaining spice mixture, and blend until smooth. Rerum the yogurt mixtures to, the wok and bring to a boil over high heat, stirring constantly to prevent curdling. Reduce the heat to medium-low and cook, stirring, until the sauce browns, about 10 minutes.

6. Add the meat balls and any broth from the pan and cook, turning occasionally, until the meat balls have absorbed the sauce and are very soft, and the sauce is thick, about 15 minutes.

7. Transfer to a serving dish and lightly mix in the mint, with parts of it visible as a garnish. Serve hot.

Tags: meat balls, about minutes, about minutes Transfer, boil over, boil over high, bring boil, bring boil over

Macadamia Nuts Nutrition Information

Macadamia nuts are a good source of protein and minerals and are considered a nutritional component to diets. Macadamia nuts can be a healthier alternative to peanuts and almonds in holiday recipes, snacks and cooking. Macadamia nuts are sweeter and larger than many nuts, so they can be roasted and crushed for use in recipes. They once were considered specialty food items grown in select areas such as Hawaii but are now commercially available and grown in regional areas such as California.

Calories

About 40 macadamia nuts equal a quarter-pound, which has a total of 727 calories (about 18 calories per nut).

Protein and Fat

Macadamia nuts provide 9.23 grams of protein per quarter-pound. The fat content is 78.21 grams per quarter-pound of nuts.

Carbohydrates and Vitamins

Macadamia nuts contain 78.21 grams of carbohydrates per quarter-pound, or less than 2 grams per nut. Per quarter-pound, macadamia nuts are a good source of calcium (36 mg), potassium (373 mg), phosporous (171 mg) and magnesium (119 mg).

Mono-unsaturated Fat

Macadamia nuts contain mono-unsaturated fats, like olive oil, so it is a cholesterol-free product.

Fun Facts

According to a University of Hawaii study, a diet rich in macadamia nuts can lower cholesterol levels because the oil is primarily mono-unsaturated, like olive oil.

Macadamia nuts are a key component in ketogenic diets for epilepsy.

Tags: Macadamia nuts, areas such, good source, grams quarter-pound, like olive

Make Shrimp Tacos

Tacos are a popular dish because of their versatility and savory flavor. They can be prepared quickly and without fuss using almost any type of meat or fish for filling. Shrimp tacos can be just a touch more difficult to make than beef tacos, but the seafood taste they bring to the dish is irresistible. As an alternative to traditional barbecue dishes, you can also make shrimp tacos on a barbecue or grill using kabob skewers.

Instructions

1. Place the sour cream, mayonnaise, milk and cumin into a large bowl and whisk until the mixture is smooth and consistent.

2. Mix the butter and garlic together in a separate bowl until they are sufficiently blended.

3. Rinse the shrimp thoroughly and pat dry using paper towels.

4. Thread the shrimp and the wedges of lime onto the skewers, alternating one with the other.

5. Brush the garlic and butter mixture onto the shrimp.

6. Place the skewers on the grill and allow them to cook, approximately 3 minutes on each side. The shrimp should be pink throughout, and the lime pieces should be browned on the surface.

7. Place the shrimp and lime wedges on a large plate and sprinkle with salt to season.

8. Put the tortillas on the grill, or in a microwave oven, and warm them for about 30 seconds until they get warm.

9. Divide the shrimp evenly and add them to each tortilla. Leave the lime pieces on the plate.

10. Spoon the mayonnaise/sour cream mixture over the shrimp, then place the cabbage on top.

11. Serve the shrimp tacos with the lime pieces as a garnish. This makes approximately 8 shrimp tacos.

Tags: lime pieces, shrimp tacos, sour cream, until they

Make Dessert Wine Ice Cream

If you have been looking for a new and interesting way to serve your favorite dessert wine, wine ice cream is just the ticket. Your guests will be thrilled with this new spin on an old favorite. Almost any dessert wine can be used to make ice cream, including Port, Cream Sherry and Muscat.

Instructions

1. In a large saucepan, mix the milk, half-and-half and sugar over medium heat, stirring often. Heat just until the mixture begins to steam.

2. In a large bowl, mix the eggs together. Whisk about 1/3 of the hot mixture into the eggs and return the mixture to the saucepan.

3. Cook and stir constantly, until the mixture thickens enough to coat a metal spoon with a smooth layer, approximately 20 minutes.

4. Cover the mixture and chill in the refrigerator for at least three hours and no more than 24 hours.

5. Mix the wine with the milk mixture and pour it into the ice cream freezer container. Freeze according to manufacturer's directions.

6. Serve immediately, or freeze in an airtight container for up to one week.

Tags: dessert wine, until mixture

Types Of Sweet Corn

Types of Sweet Corn

Most of the corn sold fresh, canned or frozen in grocery stores is actually sweet corn, a sugary mutation of the common field corn first domesticated in the Americans more than 5,000 years ago. There are more than 200 cultivars and hybrids of sweet corn. Sweet corn kernels can be white, yellow or bi-colored. Different types of sweet corn have varying sugar levels, which affect the texture, flavor and shelf-life of the kernels.

History

Field corn, also known as dent corn, originated in the Americas from a wild grass. Sweet corn arose from field corn by a genetic mutation discovered in Pennsylvania during the 1700s, according to the United States Department of Agriculture (Resources 3). While field corn contains approximately 4 percent sugar in the milky stage--the tender-kernel stage at which corn is picked for eating--standard sweet corn can contain 6 percent sugar or more (Resources 2). Field corn is still used for animal feed and processed foods like popcorn, corn syrup and cornmeal, but sweet corn now dominates the fresh market.

Significance

Sugar in corn is eventually converted into starch, causing kernels to become tougher and less palatable over time. The more sugar in a kernel, the longer it will take to break down, making sweet corn easier to ship and store than other varieties. Super sweet varieties developed in the 1990s stay good twice as long as earlier corn--approximately 10 days. Demand for sweeter varieties, as well as more availability, increased the value of sweet corn crops by 81 percent between the late 1980s and late 1990s (Resources 3).

Types

There are three main types of sweet corn: normal sugary, sugary-enhanced and super sweet. Normal sweet corn and the slightly more sucrose-rich sugar-enhanced sweet corn are the most common types sold at grocery stores and farmers' markets. Both normal and sugary-enhanced kernels have a sweet flavor and creamy texture. Super sweet corn kernels carry the highest level of complex sugars, two to three times the amount in normal sweet corn, according to the University of Minnesota extension (Resources 1). These higher levels of sucrose take longer to break down, making super sweet varieties ideal for shipping. On the downside, they have a texture that can be more crunchy than creamy.

Color

Though sweetness is related to sugar, not color, it has been noted that different regions of the U.S. favor different colors of sweet corn kernels. Florida buyers purchase more yellow corn, while Californians are partial to whites (Resources 3). Different varieties of sweet corn also grow better depending on the climate in a region. Yellow corn does have a nutritional advantage over white corn; yellow kernels are considered a good source of Vitamin A, while white kernels do not contain a significant amount of the vitamin.

Storage and Cooking

Sweet corn is best eaten the day it is harvested, but since that's often not realistic, you can preserve all types of sweet corn for two to three days by refrigerating cobs in their husks immediately after picking or purchasing. Remove husks just before cooking. Sweet corn can be boiled, steamed or grilled and, depending on personal taste, is usually flavorful enough to be eaten without butter.

Tags: sweet corn, sweet corn, corn kernels, field corn, types sweet, types sweet corn

Use A Tamale Steamer

Tamales are a delicious staple of Latino cuisine, revered along Route 66 and all around the South. While many tamales are fried, baked or grilled, authentic tamales are steamed, and you really haven't tasted a tamale until you tried one that has been cooked this way. You can steam them yourself if you have the right equipment.

Instructions

1. Decide what kind of tamale steamer you want to use. The authentic Mexican tamale steamers are often galvanized "buckets" that have lids with steaming inserts in the bottom. More common are the bamboo steamers that are readily available at kitchen or houseware stores.

2. Make your tamales and prep your steamer, making sure it is clean and in good working order. Traditionally, when using a bamboo steamer, banana leaves are placed in the trays before the tamales. For stacking steamers this is not necessary.

3. Heat water. If using a bamboo steamer, this is done with a separate pot of water. Place the steamer over the pot and start boiling your water. If using a stacking steamer, put the water in the bottom of the steamer and the tamales in the other racks.

4. Allow the tamales to steam for 90 minutes. Then take them out and serve them plain for the traditional way. If you like the American tamales better, they are served with a variety of different sauces, including a green chile sauce for chicken or pork and a red chile sauce for beef.

Tags: bamboo steamer, chile sauce, using bamboo, using bamboo steamer, water using

Create A Holiday Home Fragrance

Create a Holiday Home Fragrance

The sense of smell has a powerful impact on our mood. Just getting a whiff of a pleasant scent can bring back memories of happy times. The smells of pumpkin pie, cookies, pine needles, peppermint and gingerbread make the holiday season feel satisfying and complete. Fortunately, it isn't difficult or expensive to create these fragrances in your home. Be sure to use all-natural scents, which are healthier and safer than artificial home fragrance sprays and diffusers.

Instructions

1. Buy an effusion lamp. An effusion lamp can diffuse scented oil through a room, kill germs and help to remove odor-causing compounds from the air. Purchase the alcohol-based fuel recommended by the effusion lamp manufacturer. Also get some all natural essential oils such as cinnamon, orange, ginger, clove, pine or peppermint. Soak the wick in the alcohol fuel in a sealed container for at least 30 minutes. Replace the wick in the lamp. Fill your effusion lamp about halfway with the alcohol. Add three to four drops of essential oil per ounce of alcohol. Light the wick and allow the flame to burn for about three minutes. Extinguish the flame. The hot stone inside the effusion lamp will continue to heat the essential oil mixture for several hours.

2. Place a small saucepan on a stove burner. Fill it about halfway with distilled water. Add some cinnamon sticks, vanilla beans, ginger peel, orange peel, whole cloves, whole allspice, anise seed and coarsely grated nutmeg to the water. Bring it to a boil over medium heat, then reduce the heat to a simmer. Allow this mixture to simmer for several hours. Do this when you're working in the kitchen. Turn off the heat if you plan to leave the room.

3. Prepare some holiday treats. Bake pumpkin bread and cinnamon and gingerbread cookies. Make an apple, pecan or pumpkin pie. Make some peppermint hot chocolate. Coordinate your baking for times when you know company is coming. The pleasant scents of these baked goodies will infuse the air of your home and linger for hours.

4. Purchase some all natural candles in holiday scents. Favor natural soy and beeswax candles which are made without petrolatum. Look for candles that are both decorative and fragrant. Get scents such as vanilla bean, cranberry, sugar plum, apple cinnamon, pumpkin spice, sugar cookie and apple pie. Light the candles when you know you're going to be in the room for a while. Blow them out before you leave.

5. Use natural evergreen boughs to decorate your home rather than artificial ones. Place them over the mantlepiece, over book shelves, cabinets and tall furniture such as hutches and wardrobes. Their natural aroma will help to complement the other fragrances you have created.

Tags: effusion lamp, your home, about halfway, about halfway with, Create Holiday

Make Deer Meat Marinade

Deer meat, or venison, is a healthier alternative to beef or pork, but the wild taste is too much for some people's palates to handle. By applying a good marinade to mask deer meat's "gamy" taste, you'll be on your way to eating healthier, adding new variety to your meals, and actually enjoying the flavor of the deer meat itself.

Instructions

1. Poke holes throughout the deer meat using a fork or an ice pick

2. Put all the marinade ingredients in a large bowl and mix thoroughly.

3. Place the deer meat in a large plastic or glass bowl or baking dish (do not use a metal bowl or dish when using a marinade).

4. Pour the marinade over the deer meat until it's completely covered. Cover the bowl or baking dish tightly.

5. Put the deer meat in the refrigerator and let it marinate overnight. You can keep the deer meat in the refrigerator for up to 24 hours before cooking it. Turn the meat every 6 to 8 hours while it's marinating.

6. Remove the deer meat from the refrigerator when you're ready to cook it. Pat the meat dry. Your deer meat is now ready to roast, fry or grill.

Tags: deer meat, deer meat, baking dish, bowl baking, bowl baking dish

Dried Mushrooms

Mushrooms can be purchased in three forms--fresh, canned or dried. Dried mushrooms can be stored indefinitely if cared for properly and are simple to reconstitute to use in your favorite dishes. Purchasing dried mushrooms also gives the cook many other choices at the grocery store where button mushrooms may be the only fresh type available.

Significance

The more exotic types of mushrooms, such as the oyster, shiitake, morel and portabella, are often the better bargain if purchased dried instead of fresh. Because mushrooms can be dried easily at home, you can purchase mushrooms on sale at the grocery and store them for future use.

Function

Dried mushrooms can be used in the same way as fresh mushrooms. If the mushrooms are to be added to soups, stews or sauces there is no need to reconstitute them, as they will absorb the cooking liquid. To use in other recipes, soaking the mushrooms in hot water for 10 to 30 minutes is all that needs to be done for the mushrooms to be ready for use.

Considerations

Mushrooms can easily be dried at home using an oven or dehydrator. Slice the fresh mushrooms and spread them out in a single layer on a cookie sheet. Preheat the oven to 170 degrees and place the tray of mushrooms in the oven. Allow the mushrooms to dry for 8 to 10 hours. Remove from the oven, store in a plastic storage bag or other airtight container. The mushrooms are ready to store when they feel dry to the touch and are still slightly pliable. Using a dehydrator is even easier, simply slice the mushrooms and place them on the trays and run the machine for the amount of time listed in the manual that came with the dehydrator.

Benefits

Purchasing dried mushrooms of various varieties means that you will always have the type of mushroom on hand that any recipe calls for. If you can purchase fresh mushrooms at a good price, they can be dried at home to have in the pantry ready to be used anytime.

Warning

Always purchase dried mushrooms from a reputable retailer. By doing this, the consumer knows that the mushrooms are of good quality and are safe to eat. Before drying any harvested mushroom from the wild, be sure that the mushroom is edible and is safe to eat. Many wild mushrooms are highly toxic and foraging for mushrooms requires a high level of knowledge about mycelium.

Tags: fresh mushrooms, dried home, dried mushrooms, Dried mushrooms, grocery store, mushrooms good, mushrooms ready

Famous French Dishes

Croissants are a flaky pastry often served in brunches or at teatime.

Many famous French dishes have made their way into homes in the United States, such as croissants, beignets and vichyssoise (potato and leek soup). French dishes bring to mind elegant and classic dishes that make your appetite soar and delight your taste buds. Preparing French food is also often very satisfying since serving food from other cultures helps you appreciate other foods of the world.

Foie Gras

Foie Gras is considered a delicacy in France and often served as a canapé on a square of toasted bread, as suggested by the Easy---French---Food website. The dish primarily consists of goose or duck liver with seasonings added, including brandy or, occasionally, truffles. It is blended into a smooth consistency and served usually only on special occasions since it is a bit pricey. Foie Gras can be found packed in glass jars or you can get it fresh at restaurants or specialty food stores.

Crepes

Crepes are very thin pancakes and are served in many different ways in France. The French use either a sweet or a savory batter depending on the type of filling they wish to use. The crepes can be served with a sweet filling such honey, jams, fruit, sugar, or have a meat or cheese filling, according to the Traditional French food website. Their versatility makes them a favorite at any meal.

Coq Au Vin

Coq au Vin simply means chicken with wine and this delicious entrée is truly authentic if you marinade the chicken in red wine for approximately 24 hours before preparing, as suggested by the France This Way website. This main dish is prepared with mushrooms, bacon fat, onions, carrots, thyme, parsley and, sometimes, cognac and garlic. The chicken dish is slow-cooked in an oven until it is tender and rich with wine flavor.

Croissant

The croissant is a type of pastry available in bakeries in France, as suggested by the Easy---French---Food website. This delicate bread is made by placing butter onto dough, folding it and rolling it out. The process is repeated many times making a light, flaky, slightly-sweet tasting roll. It is a favorite for teatime and Sunday brunches and is popular in the United States as well.

Tags: Foie Gras, Easy---French---Food website, French dishes, French food, often served, suggested Easy---French---Food, suggested Easy---French---Food website

Start A Chili Cookoff

A chili cook-off is a great way to bring family and friends together.

According to Tabasco.com the first documented chili cook-off occurred in 1967 in Terlingua, Texas. Since then, communities around the United States have been hosting chili cook-offs for friends and family. The website says the Chili Appreciation Society sanctioned more than 450 cook-offs in 2010. A chili cook-off is a fun way to try lots of great tasting chili, and starting one is very easy.

Instructions

1. Choose a time and date for your chili cook-off.

2. Invite participants by email. Tell them to bring a pot of homemade chili in a crockpot. Ask them to bring a ladle if you don't have enough.

3. Set up tables and chairs.

4. Reserve one table for the chili. Set it up by an electrical outlets, and ready extra outlet strips if necessary.

5. Gather supplies like napkins, bowls, spoons, cups for voting and labels for the pots of chili.

6. Buy red beans to use as votes for the best chili.

7. When participants arrive, ask them to label their pots of chili.

8. Set up a cup next to each pot of chili.

9. Have attendees vote for their favorite chili by putting a red bean in the cup next to their choice.

Tags: chili cook-off, pots chili, them bring

Shop For Someone With A Corn Allergy

Shopping for someone who has corn allergies can present a bit of a challenge.

Corn allergies occur commonly and can cause a variety of health problems. Unfortunately, corn is a popular ingredient and is included in many foods, which can make shopping for a person with a corn allergy challenging. However, purchasing items for a person with allergies to corn is possible as long as you are careful about what you buy and are knowledgeable about its ingredients.

Instructions

1. Avoid corn-derived sweeteners. Many sweeteners are made with or derived from corn. Therefore, stay away from corn syrup, golden syrup, corn sugar, treacle and high fructose corn syrup. In addition, some confectioner's sugar contains cornstarch, so check the label before purchasing it.

2. Avoid foods that are sweetened with high fructose corn syrup. Some foods that contain this sweetener include candy or jelly; however, some foods may not be as obvious. For instance, bacon, gravies and cured and luncheon meats are often sweetened with high fructose corn syrup. In addition, ketchup, ice cream, flavored yogurts and sweet drinks often contain this sweetener.

3. Purchase foods that make good alternatives to corn. For instance, barley, rye, potatoes, rice, millet, sweet potatoes and wheat are often tolerated by those with corn allergies. Use these foods to replace the nutrients that are provided by corn.

4. Check ingredients to non-food items, if possible, as some could contain cornstarch or corn derivatives. For example, many bath or body powders contain cornstarch, and some plastic wrappers contain corn. Some envelopes, stamps, tape, stickers and labels contain corn. While corn syrup is often used in cosmetics.

Tags: corn syrup, foods that, fructose corn, fructose corn syrup, high fructose, high fructose corn, contain corn

Remove Potato Stains

Potatoes can leave greasy stains on surfaces.

Potatoes are a popular comfort food prepared mashed, baked, fried and many other ways. According to Potatoes Goodness Unearthed, potatoes are the leading vegetable crop in the United States. With so many potatoes consumed, stains are inevitable. Potatoes contain water and natural starches that cause stains on fabrics and upholstery. The oils used to fry potatoes can also leave unsightly stains. Promptly treat potato stains, as the longer they remain on surfaces, the more difficult they become to remove.

Instructions

Fabric

1. Scrape off the remaining potato debris from the surface with a spoon.

2. Dampen a soft cloth with cold water. Blot the stain with the damp cloth.

3. Apply a pre-wash stain remover directly to the stain. Gently rub the liquid into the fabric with your finger. Keep the stain remover product on the fabric for the amount of time recommended by the product manufacturer.

4. Launder the fabric in a wash machine with warm water. Use cold water if recommended on the fabric's care tag. Follow the directions on the care tag.

5. Inspect the fabric for remaining stains. Repeat the process if stains persist. Allow the fabric to air-dry when stains are completely gone.

Carpet and Upholstery

6. Scrape off the remaining potato debris from the surface with a spoon.

7. Fill a bowl with 2 cups of cold water. Add 1 tbsp. of liquid dish soap to the water. Thoroughly mix the solution.

8. Dampen a soft cloth in the soapy water. Blot the stain with the damp cloth until removed. Frequently rinse the cloth with fresh water to prevent reapplying the stain to the carpet or upholstery.

9. Dampen a clean sponge in cold water. Blot the surface with the damp sponge to rinse off the soapy solution.

10. Blot the carpet or upholstery with a terry cloth towel until completely dry.

Tags: cold water, surface with, water Blot, with damp, Blot stain, Blot stain with

Buy A Commercial Popcorn Machine

Buy a Commercial Popcorn Machine

If you're starting your own concession stand business or looking for a different kind of fundraiser for your group or organization, then a commercial popcorn machine may be what you need. Much larger than an at-home popper, commercial popcorn machines come in a variety of sizes to fit many production requirements.

Instructions

1. Calculate how large a popper you need. A commercial popcorn machine uses a large, metal kettle that heats up and pops the corn to perfection. The size of this kettle determines the approximate number of one-ounce popped corn servings the unit can produce in each regular popping cycle. For example, a small 4 ounce kettle will produce 4 ounces of popcorn per popping cycle and you would multiply this by the number of cycles the machine can run to determine if it produces enough to fit your demands.

2. Buy a small volume popcorn machine. For smaller demands such as home theaters or small break, game or recreation rooms, a four ounce machine should do the trick. These machines can produce up to 92 ounces of popped corn per hour.

3. Step up to a medium volume popcorn machine. A commercial machine that would be tagged medium duty can include either a six or eight ounce kettle with production levels at about 113 to 147 ounces per hour. These machines are more geared towards larger break or game rooms and small bars or restaurants.

4. Go bigger with a large volume machine. Need something even larger for use in a concession stand or school or other organization's snack bar? Then a 12 ounce kettle would be more appropriate. These commercial popcorn machines can make about 221 ounces each hour.

5. Get a fully commercial machine. Still don't think the large is big enough, then go all out and get a machine that's actually deemed a commercial volume unit. Some machines of this caliber have a 16 ounce kettle and produce about 295 ounces of popcorn per hour. They're ideal for large ball parks or stadiums, amusement parks, convention centers and arenas, movie theaters or anywhere a large volume of popcorn is required.

6. Purchase an industrial size commercial popcorn machine. When you need something even larger than large, look into the extra large machines available. These machines are built for very high volume business applications and can come with a 32, 52 or 66 ounce kettle.

7. Add a popcorn cart. If you want your setup to look more old-fashioned or need your unit to be more mobile, then consider buying a popcorn cart to set your machine on. Many popcorn machine wholesalers offer these little carts, usually in red and available for small, medium and large units, but not usually the largest commercial or industrial units.

Tags: ounce kettle, about ounces, commercial popcorn, popcorn machine, These machines

Types Of Fondue Cheese

Fondue is fun for the whole family.

Rich, creamy cheese fondue is the perfect appetizer for an elegant meal or for an intimate family gathering on a cold evening. Cheese fondue is a versatile dish because it can be made from a variety of cheeses and ingredients. Make a hot and spicy cheese fondue out of Mexican cheeses, or a mild and creamy traditional Swiss cheese fondue. Your options are virtually limitless.

Gruyère

Gruyère cheese is a mild variety of Swiss cheese that is often included in classic fondue recipes because of its creamy texture. Gruyère melts to a smooth, velvety finish and it helps other cheeses that do not melt as smoothly, such as cheddar, blend into the fondue. Gruyère is made from unpasteurized cow's milk. This cheese is heat-treated to kill bacteria, but the process is not as rigorous as pasteurization, according to The Teddington Cheese Company.

Emmental

Emmental cheese is another variety of Swiss cheese that is often used in fondues. The name of this cheese comes from its place of origin: the Emme Valley in Switzerland. Emmental cheese is made from cow's milk and has a nutty or mildly fruity flavor that adds dimension to a fondue. Emmental does not melt as smoothly as Gruyère; it becomes stringy and sometimes oily. As a result, you should combine it with Gruyère or another cheese that melts easily.

Fontina

Fontina cheese, or Fontina Val d'Aosta, is a semi-firm Italian cheese that is often used to make an Italian version of cheese fondue. Fontina melts to a creamy finish because it is 45 percent milk fat. As a result, it combines well with mozzarella, Parmesan and other more flavorful Italian cheeses in a fondue. Combine Fontina with oregano, basil or other Italian seasonings to add an herbal flavor, or serve it plain for a pale, creamy fondue with a mild, nutty flavor.

Cheddar

You may be most familiar with the bright orange cheddar cheese that you find in the supermarket, but cheddar comes in a variety of flavors, colors and textures depending on how it is made. Cheddar is a firm cheese and many varieties become oily when melted so you must combine the cheddar cheese with another cheese or a milk base to help it melt smoothly. One classic rendition of cheddar fondue is a beer and cheese fondue, which is popular in the Midwestern United States.

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History Of Red Wine

Red wine has a long rich history.

Wine production is older than recorded history. Wine Education.com indicates that grape seeds were discovered in caves accompanied by stone tools, indicating that prehistoric people ate grapes. The site theorizes that wine was discovered rather than invented.

Early History

Early wine production transcended many different nations and cultures. According to the Red Wine website, red wine production began in the Caucasus region of Georgia as well as in Iran around 6000 BC. Ancient Egyptians left detailed information in the form of paintings on tomb walls describing how wine was produced. Babylonians, Greeks and Romans all established vineyards and cultivated grapes.

Types

Different types of red wine were developed throughout the centuries, according to the Red Wine website. Bordeaux was exported to England from Bordeaux, France around the year 1000, while Pinot Noir dates back to the Roman period. Chianti was developed in Italy from the Sangoviese wine before the 15th century.

Problems

The wine industry was nearly wiped out during the 1800s. A fungus called Oidium, or powdery mildew, attacked European vineyards during the 1800s, blackening and wilting the vines. The surviving plants were soon attacked by an American aphid called Phylloxera that came over on vine samples.

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Steam Different Vegetables In A Rice Steamer

Steamed vegetables complete a healthy meal.

A rice steamer might seem like an appliance with limited use but actually can quickly steam a variety of foods. You can steam just about any vegetable in your rice steamer. Use it to prepare healthy, delicious vegetables without having them go limp or mushy. Rice steamers have timers to make it easy and provide quick steam without burning your food. Accompany your main dish with flavorful vegetables for a complete, healthy meal.

Instructions

1. Pour 1/2 to 1 cup of water into your rice steamer.

2. Set the steam basket into the rice steamer. The water level should be below the steam basket.

3. Pour your desired vegetables into the steam basket. Do not overfill the basket.

4. Put the lid on the steamer and turn it to the cook setting. Set the timer for the desired number of minutes. The instructional guide that came with your steamer may list recommended minutes for different vegetables or consult the Gourmet Sleuth guide in the References section.

5. Check for doneness when timer goes off. Vegetables should be softened but not limp.

6. Place vegetables in a serving bowl and season as desired.

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Types Of Crab Soup

Crab meat makes delicious soups.

While there are many variations on crab soup recipes, usually based on the cook's preference, a few crab soups are widely recognized. She-crab soup, made famous in Charleston, South Carolina, Maryland crab soup, creamy crab bisque and callaloo, a crab soup from the Caribbean are the most popular. Each type of crab soup uses different flavors to enhance the taste of the crab.

She-Crab Soup

She-crab soup is a famous specialty soup from Charleston, South Carolina. She-crab soup is made from blue crabs which live in the waters along the Carolina coast. Legend has it that the soup was created when President Taft visited the Charleston mayor and the chef added crab eggs to a soup for the dinner. She-crab soup is a mix between a bisque and a chowder, and an elegant crab soup for any special occasion. Flour, butter, milk and cream are simmered into a thick, bisque-style soup and then spices, such as white pepper, cayenne pepper, mace and lemon zest, are added for a spicy flavor. Near the end of the cooking process, crab meat and crab roe (crab eggs) are added and then a small amount of sherry is poured in just before serving she-crab soup.

Maryland Crab Soup

Maryland crab soup is a crab and vegetable soup that hails from the state of Maryland. The soup is popular around the world. The key to Maryland crab soup is crab stock. You have to use crab to make a strong crab soup stock and then add it to the Maryland crab soup. The soup is also full of vegetables, such as carrots, onions, tomatoes, potatoes, corn, green beans, peas and cabbage. A little Old Bay seasoning and Worcestershire sauce add some spicy flavor to the crab and vegetable soup.

Crab Bisque

Crab bisque is a creamy soup that uses crab meat to add a rich flavor. The crab bisque is similar to lobster bisque as many of the same ingredients and cooking methods are used. This is a rich crab soup so while it doesn't fit in most diet plans, it is perfect for a special occasion. The key is to use fresh scallions to add flavor and slowly simmer milk, butter and heavy cream to create a rich, creamy flavor. Crab bisque also uses mace to flavor the soup which is a spice similar to nutmeg. You don't need to add the crab until the end of a bisque recipe so the soup will have only a light flavor of crab.

Callaloo

Callaloo is a soup made throughout the Caribbean islands. A few other names for this crab soup include coco, dasheen bush or tannia. The soup, which is especially popular in Trinidad and Tobago and Jamaica, uses dasheen, a leafy green, coconut milk, pumpkin, garlic, onion and crab meat to create a delicious soup. Trinidadians often add okra to callaloo which creates a different, but equally tasty, consistency.

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