Mashed potatoes are a tradition around the holidays.
Mashed potatoes are a favored side dish all over the country, and pair well with meat entrees. If you want to impress your family or dinner guests, try spicing up plain mashed potatoes with a little dill. This simple recipe is sure to add a sweet kick to your mashed potatoes.
Instructions
Cooking Potatoes
1. Peel potatoes and wash them.
2. Chop potatoes into 1-inch pieces.
3. Fill the saucepan with water and add potatoes and a dash of salt.
4. Bring the water to a boil over high heat. Once it begins to boil, turn the heat down to simmer.
5. Allow the potatoes to boil for 10 minutes or until tender enough to cut with a fork.
6. Drain the water from the pan and pour the potatoes into a large mixing bowl.
Mashing and Seasoning
7. Mash the potatoes with a hand masher until they are free of lumps.
8. Stir in low fat milk, buttermilk and dill and mix thoroughly.
9. Serve immediately with salt, pepper and butter.
Tags: mashed potatoes, potatoes into, potatoes with
If you've whipped up a chilled cucumber soup to enjoy on a steamy day, you may end up with a soup that has a watery consistency. Cucumbers are a nice, cool ingredient when used in chilled vegetable soups, but they have a high water content, which can lead to a thin soup. Try these methods to make it more substantial and less watery.
Instructions
Cook With Cornstarch
1. If you are preparing a cucumber soup that involves cooking your vegetables before pureeing and chilling them, try thickening your soup before you chill it.
3. After blending your cooked vegetables in a blender, return your soup to the pot and stir in your dissolved cornstarch while the soup is still warm.
4. Stir your soup with the added cornstarch until it thickens, about two minutes; then chill for at least four hours before serving.
Thicken Chilled Soup
5. Choose your favorite dairy product, or use one you have on hand to thicken your already chilled cucumber soup. Pick buttermilk, heavy cream, plain, unsweetened yogurt, sour cream or creme fraîche.
6. Stir your dairy thickener into your soup a little at a time, until you reach the desired consistency. Taste your soup as you add, to see if you need to adjust your seasonings after adding your thickener.
7. Serve your chilled cucumber soup with a dollop of sour cream, yogurt or creme fraîche, or a drizzle of heavy cream or buttermilk on top, to make your soup look pretty and give it an extra thickening boost.
Tags: your soup, cucumber soup, chilled cucumber, chilled cucumber soup, heavy cream, soup that
Eggnog is not just meant for the holidays. This wonderful eggnog cheesecake combines the rich delicious flavor of rum, nutmeg and eggnog, with a subtle cashew and pecan crust. Serve this to your eggnog loving friends and you'll be a hero to all. Read on to learn make eggnog cheesecake.
Instructions
1. Preheat oven to 350 degrees F. Combine ground nuts, graham crackers, 1/2 cup sugar and flour. Stir in melted butter. Press mixture into bottom and sides of Springform pan.
2. Skip this step if you are using purchased eggnog from the dairy case. This makes about 6 cups of eggnog. Beat egg yolks until they lighten in color. Gradually add 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In saucepan, over high heat, combine the milk and nutmeg and bring just to a boil, stirring occasionally. By spoonfuls, gradually add the hot mixture into the egg and sugar mixture, this "tempers" the egg mixture so that it warms slowly and does not cook so fast as to make scrambled eggs. Return everything to the pot and cook on low until the mixture reaches 160 degrees F. Remove from the heat, pour into a medium mixing bowl, and set in the refrigerator to chill. Beat the egg whites to soft peaks in a separate bowl. With the mixer running gradually add the 1 tbsp. of sugar and beat until stiff peaks form. Whisk the egg whites into the cooked egg mixture.
3. Beat cream cheese and sugar in extra-large bowl until fluffy. Add rum, vanilla and nutmeg. Add eggs and beat on low until just combined. Stir in eggnog. Don't worry. This is a thin batter and unlike regular thick cheesecake batters. Pour into prepared crust. Place on cookie sheet.
4. Bake for 40 to 45 minutes or until center appears nearly set when shaken. Cool on wire rack 15 minutes before loosening crust. Allow to cool an extra 30 minutes, then remove sides of pan. Sprinkle top of cheesecake with a little additional nutmeg. Cover and refrigerate at least six hours.
One problem with freezing your groceries is the fact that it can take hours, or even days, for some frozen goods to thaw out once they're placed in the fridge. For many people, that wait time simply isn't an option. There is, however, a superior method for thawing frozen goods quickly and efficiently. While this method may not work for all items, particularly extremely large ones, it works wonders with most frozen goods that you'll find hiding in the cavern of your freezer.
Instructions
The Cold Water Method
1. Place the frozen goods you want to thaw quickly into a Ziploc bag that is large enough to hold them all and still seal. If you don't have enough room in one Ziploc bag for everything, split your frozen goods up between multiple bags. Push out as much air from inside the bag as you can without spilling any of the contents.
2. Seal the Ziploc bag completely, leaving only the straw in place, with just big enough an opening for it to fit.
3. Use the straw to suck any remaining air out of the bag. Be careful to not suck any of the frozen goods up the straw during this process, especially if they could have food-borne germs or parasites that haven't been killed by cooking.
4. Seal the bag as you pull the straw out, not allowing any air to get back into the bag. Then place the bag into the large bowl or bucket that you've set aside. The container you choose must be large enough to hold your bags of frozen goods easily with enough room to add plenty of cold water.
5. Fill the container nearly to the top with cold water and check back every 20 minutes or so to see if your frozen goods have thawed yet.
The Microwave Method
6. Place the frozen goods you wish to thaw on a microwave-safe plate or inside of a microwave-safe bowl and place them inside the microwave.
7. Set your microwave power level to the "Defrost" setting. If your microwave has a 1 to 10 power level scale then you should set it to power level 3.
8. Run the microwave at two minute intervals for larger items, one minute intervals for smaller ones, and check between each heating time to see if the frozen goods have thawed sufficiently.
Tags: frozen goods, power level, cold water, enough hold, enough room, frozen goods have, goods have
A Croque Madame is a variation of a traditional French sandwich known as a Croque Monsieur. The original sandwich consists of ham and cheese grilled on a saut pan with butter inside two pieces of bread; a Croque Madame adds a poached or fried egg. The exact origins of this sandwich are unclear: The original Croque Monsieur had originated by at least 1910, and the Croque Madame variation appeared by 1960.
Ingredients
The four main ingredients of a Croque Madame are sliced ham, cheese, egg and bread. Individual recipes and styles of preparation vary the types of each element. Cheese selections can include gruyere, emmental or Swiss. So long as a cook slices the ham thin, it can be of any variety. Traditional preparations of the Croque Madame call for sourdough bread, but any bread will suffice. Some recipes call for the addition of condiments, such as b chamel sauce or Dijon mustard; most preparations include the former ingredient on a Croque Monsieur. Additional seasonings may include garlic, crushed tomatoes and black pepper.
Preparation
The first step in preparing a Croque Madame is slathering one side of both pieces of bread with butter. After placing the buttered side of one piece face-down on a saut pan or cooking sheet--chefs can also bake a Croque Madame--the recipe calls for adding a layer of thinly sliced ham and coating the ham with shaved cheese. Cooks can configure the sandwich to a specific taste at this point by coating the non-buttered side of the other piece of bread with b chamel sauce or mustard. After adding the other piece of bread, a cook will grill the sandwich on both sides or bake it in the oven until the cheese melts. The cook then adds more cheese to the top of the sandwich and bakes it to melt that layer. Adding a poached egg to the top of the sandwich makes it a Croque Madame.
Nutritional Information
Nutritional information can vary depending on how a cook has prepared this sandwich. A straightforward recipe that only includes bread, cheese, ham, butter and an egg will have about 370 calories. Almost half of these calories come from the fat in the ham, egg and cheese. Because of the ham, egg and cheese, this sandwich includes a hefty amount of protein; about 21 grams in a 370 calorie sandwich. The bread contains carbohydrates and adds a minimal amount of fiber. B chamel sauce consists of butter, cream and milk with some flour added for texture and consistency. Adding this sauce increases the fat content of a Croque Madame.
Variations and Substitutions
Some recipes call for low-fat cheese and unsalted or lightly salted ham and butter. Cooks can swap out the butter for olive oil. In addition to adding seasonings and vegetable accompaniments to flavor the Croque Madame, chefs have continued to experiment with this sandwich and the Croque Monsieur. Croque Madame recipes in England delete the egg altogether and include sliced chicken, while the American variant keeps the egg and adds the chicken inside the sandwich.
Sparkling cider is a popular nonalcoholic alternative to champagne.
Sparkling cider is a popular nonalcoholic way to celebrate festive occasions. This fizzy drink looks similar to champagne and is often served at holiday dinners, parties and on New Year's Eve.
Ingredients
Sparkling cider is made primarily from apple juice or apple cider which has been carbonated to give it a soda-like mouth feel. Optional additions can include sugar or other added sweeteners, vitamin C and preservatives.
Cider vs. Juice
Apple cider is essentially liquid from an apple in its purest form; it is not filtered and sometimes isn't pasteurized. In contrast, apple juice is filtered, pasteurized and vacuum-packed to give it a longer shelf life. Water is often added to apple juice, as well as vitamins and preservatives.
Varieties
Apple juice or cider can be mixed with another fruit juice to create numerous flavors of sparkling cider. Variations include apple-raspberry, apple-peach, apple-pear, apple-cranberry and apple-grape.
Tags: apple juice, cider popular, cider popular nonalcoholic, from apple, popular nonalcoholic
Just like Philly cheese steak sandwiches, chicken Philly sandwiches are served on a long roll with piles of green peppers, onions and cheese. However, the sandwich maker can incorporate or remove ingredients to make something new and personal. This recipe makes 6 to 8 servings.
Instructions
1. Dice the chicken into small cubes. Fry them in a small amount of olive oil in a large frying pan. Sprinkle a little garlic salt on chicken and brown on all sides This should take approximately 4 to 5 minutes per side. Cook until there is no pink in the chicken whatsoever.
2. Heat the olive oil in a frying pan. Slice the onion and peppers, then fry them in the oil until they are golden brown. Add the vegetables to the chicken and cook them all for a few minutes over medium heat.
3. Transfer 1 cup of the chicken and vegetable mixture to a small pan. Turn the stove on medium heat and sprinkle mozzarella cheese over the chicken, onion, peppers, and mushroom mixture.
4. Spread mayonnaise on the sub roll. Using a spatula, transfer the combined ingredients into the sub roll. Press the food down into the roll.
Gourmet car food will keep passengers in a vehicle from disturbing the driver in two ways: first, they will be so enthralled with the gourmet food options that they will be entertained; secondly, their mouths will be so full that they won't be able to ask how much further the destination is, or, infamously, "Are we there yet?" "Gourmet-four" (these four gourmet car food snacks) can be mastered easily. Additionally, these self prepared foods tend to be cheaper than roadside restaurant stops. Best of all, the snacks are palette pleasing.
Instructions
1. Gather gourmet food supplies for snack #1: a handful of chopped apple, a handful of raisins, a handful of chopped walnuts, a handful of chopped celery, a large container of vanilla yogurt and a spoon. Stir fruit, veggie and nuts into the yogurt. Ta da! Healthy Waldorf Salad for the road, instead of for the Waldorf.
2. Arrange gourmet food supplies for snack #2: a thermos filled with heated grape jelly and chili sauce (? and ? mixture), cooked meatballs and a few popsicle sticks. While in the car, the cocktail meatballs can be poked with popsicle sticks. Ta da! Warm, skewered gourmet food on the go!
3. Assemble gourmet food supplies for snack #3: a wedge of brie cheese, a container of strawberry preserves, a hunk of fresh bread and a knife. While in the car, simply spread the brie on the bread like butter, and add the preserves on top. Ta da! Berry Brie Bread.
4. Toss gourmet food supplies for snack #4 (a handful of gourmet popcorn and a handful of cheerios) into a gallon-sized plastic bag. This kid pleasing gourmet snack is known as the Tongue-sticker-licker. This snack can be suspended from children's tongues and from the tongues of bored adults, too. Save this gourmet snack for the final hours of your road trip.
Using a smoker grill is the first step to properly learning the smoking process. Smoking foods is a technique that dates far back to prehistory, and mastering the skills for a delicious meal is certainly not an overnight process.
Instructions
1. Determine the amount of time and effort you want to put into a smoker grill and master the smoking process. This hobby often turns into a fixation and a personal quest for just the right results.
2. Look for a smoker grill that has an offset heat source. This gives you the ability to keep the heat directly away from the food and allow the smoke to travel freely over the food.
3. Consider a water smoker that lets you add water to an internal pan during the smoking process. Water smokers are generally less expensive than other models.
4. Buy a few good smoking and grilling books. Many authors have wildly differing opinions on smoke foods and reading several books can provide a healthy balance of ideas.
5. Practice as often as possible to perfect your technique. Ask family and friends if they would like particular cuts of meat smoked alongside your own. This process will help hone smoking skills and provide excellent feedback.
6. Remember the proper temperatures for cooked meat. All pork should read above 160 degrees Fahrenheit, poultry above 180 degrees Fahrenheit and red meat above 145 degrees Fahrenheit.
The Santa Barbara Wine District is home to more than 100 wineries, most of which have tasting rooms. Some even offer gift shops and restaurants. The 60-mile stretch from Summerland Winery in the south to Santa Maria in the north is divided into six distinct wine trails. Below is a little bit about each.
Instructions
1. Taste wines along the Foxen Canyon Wine Trail. The Foxen Canyon Wine Trail extends along the Sisquoc River between Los Alamos and Santa Maria. Wineries along this route include Fess Parker, Cambria and Firestone.
2. Stop a while in Solvang. Solvang was settled by Danish immigrants and retains a distinctly Scandinavian feel. The city, located in the heart of the Santa Ynez Valley, is also home to a handful of wineries, including Huber Cellars and Mandolina. Solvang was also the setting for much of the 2004 wine film, "Sideways."
3. Visit Santa Barbara city wineries. Santa Barbara proper is home to a collection of wineries as well as several wine bars and dozens of art galleries. Among Santa Barbara's wineries are Carr Vineyards, Jaffus Wine Cellars and Summerland Winery.
4. Travel the Los Olivos Wine Trail. The Los Olivos Wine Trail extends from the town of Santa Ynez to the Los Alamos Valley. The area's rich soil is home to several dozen wineries. Among them are Andrew Murray, Scott Cellars and Blackjack Ranch.
5. Trek the Santa YnezWine Trail. The small, yet fertile, Santa Ynez Valley is home to a number of wineries, including Arista, Gainey Vineyards and Sunstone Winery.
6. Explore Buellton and the Santa Rita Hills Wine Trail. This wine area includes the towns of Buellton and Lompoc as well as the land surrounding the Santa Ynez River from Buellton to the Pacific coast. It, too, was featured in the movie, "Sideways." Among the wineries there are Sanford, Foley Estates and Babcock.
Tags: Wine Trail, Santa Barbara, Santa Ynez, Canyon Wine, Canyon Wine Trail, Foxen Canyon, Foxen Canyon Wine
Making your own wine is a great way to save money if you need a lot of alcohol for a party or event. It is also a great experiment and a part of natural living. Use the steps below to make a delicious wine.
Instructions
1. Gather all the needed materials in one place. This will prevent you from having to leave in the middle of the project to search for needed materials. This is especially important after the yeast goes in. You may also want to have paper towels or a wet dishcloth available for spills.
2. Pour the blackberry concentrate into the gallon jug. Add water to about 2 inches above the halfway point. Cap the jug and shake feverishly to mix well. Add the sugar and cap and shake again. Shake until the sugar is completely dissolved.
3. Prepare the yeast by adding the amount of water to it recommended on the package directions. Do not stir the mixture. Allow to sit untouched. As the yeast begins to hydrate, add a spoonful of sugar and softly stir. Let sit again until it begins to form a head of foam up to an inch tall. Pour the foamy yeast into the gallon jug, cap and shake well.
4. Remove the cap and place the balloon over the opening of the jug. Secure the balloon by wrapping the rubber band tightly around the jug opening and balloon. Push the rest of the balloon into the jug. It should not hang on the outside of the jug.
5. Wipe off the outside of the jug and place it in a cool dark place for two weeks. During this time the balloon will inflate as the wine ferments. After two weeks have passed, check the jug and make sure that the balloon is deflated completely. Strain the mixture into a glass container and refrigerate for another two weeks before drinking.
French fried potatoes are a staple of fast food restaurants. Since they are deep fried in oil, they have lost favor among those who are interested in eating healthier. There is an alternative to deep frying that brings all the crispy flavor to the table. Make healthy French fries in your oven and avoid all the fat. With a little advance planning and some extra time, your family will request these healthy homemade French fries often and you will feel good about preparing them.
Instructions
1. Preheat the oven to 400 degrees Fahrenheit.
2. Peel and wash the potatoes.
3. Slice the potatoes with a mandoline into a large bowl. The mandoline will cut the fries thin and even-sized.
4. Cover the potatoes with water and add 1/2 tsp. salt. Let them sit for 30 minutes. This will release starch in the potatoes and help them crisp up when baked.
5. Drain the potatoes in a colander. Place them in a single layer on paper towels, being careful not to break the evenly cut potatoes. Pat the tops of the potato slices with additional paper towels to dry.
6. Line a baking sheet with parchment paper. Place the potatoes on the paper, brush them with a light layer of olive oil and sprinkle with salt and pepper to taste.
7. Bake for 45 minutes, turning periodically to ensure even browning.
We all know the effects that chocolate can have on our waistlines. But recent research indicates that chocolate may also have some surprising effects on our hearts, brains and blood.
Chocolate Basics
Chocolate is made from the beans of the cacao fruit. The beans are fermented, dried, roasted, ground and made into a paste. Chocolate has been prized for its medicinal properties since Aztec times.
Mental Effects
Chocolate contains small amounts of trytophan, which helps the brain produce serotonin. Serotonin is a "feel-good" chemical that elevates mood. Eating chocolate also releases endorphins, which relieve stress and offer a natural "high."
Heart Effects
Like red wine and green tea, chocolate contains high numbers of flavanoids, which are natural chemicals that protect the heart. The darker the chocolate, the more flavanoids it has.
Blood Effects
According to the University of California San Francisco (UCSF) News Office, a 2003 study by UCSF scientists showed that small amounts of dark chocolate eaten daily help dilate blood vessels and ease hypertension.
Minerals
Dark chocolate contains high amounts of magnesium, which is a mineral that indirectly helps the body metabolize food into energy.
Detrimental Effects
The components added to chocolate to give it a better taste and texture often have detrimental effects on the body. Added fats contribute to obesity, and high sugar levels cause a spike in blood sugar, followed by a crash.
Tags: chocolate also, chocolate contains high, contains high, effects body, small amounts, some surprising, some surprising effects
Mascarpone is a luxuriously rich cheese made from cow's milk. It does not have the firm texture you might associate with cheese; you cannot cut slices of it or grate it over pasta. Instead, it's very soft texture resembles a stickier version of sour cream more than a Parmesan or mozzarella. Mascarpone's creamy, buttery flavor works well both in desserts such as tiramisu, a common Italian dessert, and in savory dishes.
Cream Cheese
Replacing mascarpone in a recipe can be as simple as substituting an equal amount of cream cheese for the mascarpone. This works best in recipes where the texture of the cheese is relatively unimportant, since cream cheese is firmer than mascarpone. To achieve a more similar texture, allow the cream cheese to warm to room temperature and then whip it in a food processor or by hand until it is softer.
Cream Cheese and Heavy Whipping Cream
Mixing cream cheese with heavy whipping cream will give you a texture similar to mascarpone. Allow the cream cheese to come to room temperature, then mix it with cream at a rate of 1/4 cup of heavy whipping cream per 8 oz. of cream cheese. Whip the mixture in a food processor or by hand until it reaches a consistently smooth texture, then use the mixture in place of mascarpone.
Ricotta
Ricotta works well as a substitute for mascarpone thanks to its soft texture. Ricotta does not have the same sticky creaminess as mascarpone, however, but it is similarly moist. If you go this route, use plain ricotta -- the type you might purchase to add to a lasagna. Ricotta salata is a solid version of the cheese that has a saltier flavor and does not work as well in place of mascarpone.
Ricotta and Heavy Whipping Cream
Because ricotta is somewhat crumblier and less sticky and rich than mascarpone, adding heavy whipping cream can make it a convincing substitute. Place the ricotta in a food processor or large bowl and add heavy whipping cream at a rate of ½ cup of cream per 8 oz. of ricotta. Whip the mixture until it reaches a consistently smooth texture, then use in place of mascarpone.
Tags: cream cheese, food processor, heavy whipping, place mascarpone, consistently smooth, consistently smooth texture
Chocolate fountains are often the rage of a big party or function. They're a magnet to crowds looking for a bit of decadent and entertaining fun. The simple answer to what to dip in a chocolate fountain is--almost anything. There are a limitless number of food ideas which are well-suited to taking the chocolate plunge.
Fruit
Chop fruits into bite-size cubes and spear with bamboo shoots. Apples, oranges, pears, watermelon, cantaloupe, honeydew, mango, pineapple and kiwi are just a few fruits that taste succulent with a coating of chocolate. Use whole pitted cherries, grapes and strawberries, too.
Nuts
A bit more difficult to skewer, nuts nonetheless are a natural accompaniment to chocolate. Consider larger varieties like Brazil nuts, nuts clustered with caramel or peanut brittle. Wedges of fresh coconut also go well with a chocolate dip.
Healthy Treats
Pump up the volume on those trail mix, granola and breakfast bars by giving them a bath in chocolate. Rice Krispies treats are also great for fountains.
Cookies and Cakes
Cookies, cakes, brownies and doughnuts all lend themselves well to a dip in a chocolate fountain. Choose firm cakes and hard cookies to avoid crumbs and opt for doughnut wholes for their perfectly suited size.
Ice Cream
Ice cream sandwiches and bonbons can make a quick dip into chocolaty goodness. Using a ladle may make the dipping process less messy, however.
Legends and folklore surrounding Europe in the Middle Ages bring to mind visions of a joyful and plump king feasting on a turkey leg with his loyal subjects. Movies have perpetuated a vision of savage manners and lack of etiquette, but what was really eaten in medieval times?
Types of Food
The staples of the medieval diet were grains. The poorer classes used barley and rye; wheat was a favorite of nobility. Meat of all varieties was expensive, even for the rich, and usually consisted of wild game as opposed to farm-raised animals. Fruits and vegetables were farmed and eaten seasonally. Most were root vegetables, such as turnips, carrots, onions, or beets.
Preservation
Without refrigeration or canning techniques, preservation of food was necessary in medieval times. Food was preserved by pickling, drying, or packing with salt. Fermentation methods were also used to preserve grains and fruits, resulting in wines and beers.
Cooking Techniques
The technologies to create ovens existed, but they were highly expensive and not available to the masses. Most food in the Middle Ages was cooked over an open flame or in a single pot. Dairy products were churned into butter and cheeses and often served as the protein in any meal. Meat, if available, was sometimes cooked on a skewer.
Dishes
As grain was so important in medieval life, breads and cereals were main dishes at any meal. Many dishes were cooked in a single pot so as not to waste any juices. Savory pies were created using fruits, meat (or fish), eggs, and bread. Dessert custards and tarts were also made.
Spices
Spices were a great luxury in medieval meals. Salt was most popular, both for flavoring and preservation. Expensive spices from the Far East, including pepper, sugar, nutmeg, ginger, and cinnamon, were combined with locally-grown herbs to create new flavors.
Tags: Medieval Times, medieval times, Middle Ages, People Medieval, People Medieval Times, were also
Perhaps nothing makes a bolder statement to join two levels in your garden than a meandering, ancient-looking rock staircase. The look of steps hewn into the earth is appealing in an almost primordial way, yet is contemporary and elegant at the same time. Rocks offer the added incentive of being earth-friendly and widely available, not to mention varied enough to offer colors that complement any setting. Whether your staircase is tall and winding or a few simple steps, building from rocks is an excellent and affordable way to add a touch of grandeur to any garden.
Instructions
1. Haul your stones out to the worksite. If you will be using multiple stones to make up each step (rather than one large boulder per step), it can help to determine which rocks fit well together while you are still at the base of the hill. The best stones are flat on top and roughly 6 inches high. A depth of 10 to 18 inches makes for a nice wide step, with a little room for overlapping the stones.
2. Dig out a level spot for the first stone with a small shovel or spade, and lay a thin layer of gravel to help with drainage and to hold the stone in place. Pile the dirt off to the side for now.
3. Place the first step in place, wiggling it into the gravel. The easiest (albeit probably least technical) means of wedging the stones is to hop up and down a few times on each step. Alternately, you can use a rubber mallet.
4. Excavate the site for the next step, and cap with another layer of gravel. Place the second stone so that it overlaps the step below by 3 to 4 inches, sitting snug and flat. Add more gravel or dig out more earth until the stones rest properly.
5. Continue digging, adding gravel and setting stones until your rock staircase is complete.
6. Pack all the excavated dirt back between and around the steps, filling in any gaps and hiding as much gravel as possible.
Tags: each step, layer gravel, rock staircase, step with
Blueberries can make a first-rate dry, aromatic wine. This wine tastes great and has a deep purple color. You can drink it with red meat dishes, lamb, pork, pasta and sharp and bleu cheeses. Making this wine at home is easy.
Instructions
1. Bring one gallon of water to a boil. Wash 2-? pounds of blueberries and crush them up in a large bowl. Just crush the fruit to break up the skin, not to make it into liquid.
2. Pour the bowl of crushed berries into a 7- to 10-gallon primary fermentation container, which can either be plastic or stainless steel.
3. Add 1 pound of raisins, 2 pounds of granulated sugar, 2 teaspoons of acid blend (a blend of citric, tartaric and malic acids used to acidify homemade wines), ? teaspoon of yeast energizer and a crushed Campden tablet.
4. Measure out 1/2 teaspoon of pectic enzyme and add it to the mixture. Pectic enzyme is a natural product that assists in the break down of fruit and prevents cloudy pectin hazes in wines. Add the boiling water to the mixture and stir well to dissolve the sugar.
5. Allow the mixture to cool to about 70 degrees Fahrenheit. Then sprinkle with wine yeast and cover with a light, clean cloth. Stir the liquid daily for 1 week.
6. Strain out the pulp and siphon the liquid into another fermentation container. Use a glass container so you can see the clarity of the wine.
7. Rack the wine in 3 weeks and at 2 months. When the wine is clear rack again and then bottle.
Yummy, Caramel Crunch Apple Pie Recipe. Try this easy recipe for cooking caramel crunch apple pie. If you like apple pie and caramel, then you need to make this Caramel Crunch Apple Pie.
Instructions
1. The first step in cooking a caramel crunch apple pie is to prepare pastry for one-crust 9-inch pie as directed on package.
2. The next step in making a caramel crunch apple pie is to flute the pastry edge, but do not prick or bake.
3. Then, combine remaining pie crust mix in a bowl with brown sugar and ? tsp cinnamon.
4. Press lightly into the bottom of a 13 x 9-inch pan.
5. Bake @ 425* for 8 - 10 minutes, until golden brown. Cool. Stir with spoon to crumble.
6. Sprinkle lemon juice over apples.
7. Mix sugar, flour, remaining cinnamon and brandy. Combine with apples.
8. Place in pastry-lined pan. Cut a circle of foil to cover apples.
9. Press down firmly. Do not cover pastry. Bake at 425* for 10 minutes, until apples are tender.
10. While pie bakes, melt candy caramels with evaporated milk over boiling water (takes about 30 minutes).
11. Remove foil from hot pie. Pour caramel mixture over apples. Sprinkle with crumb mixture. Bake 5 minutes longer. Cool, Serve, and enjoy your caramel crunch apple pie!
A strictly zero-carb diet is anything but easy-- carbs lurk everywhere in natural foods. Even healthy foods like fruits and vegetables contain hefty amounts of both sugars and complex carbohydrates. Going low-carb can be done simply by reading labels. Low carb would be less than 15 grams per serving. It is still possible to eat pasta, bread, dairy, and fruits and veggies when on a low-carb diet. The hard-core no-carb approach can be a challenge.
Nuts
Almonds, peanuts, cashews and pistachios are no-carb options for a quick snack. Nuts are high in protein, contain essential amino acids, vitamins, minerals, healthy fats and oils, and--like all high-fiber foods--help control overeating by creating a feeling of fullness. However, because of their high fat content, limit daily intake to about 1/4 cup. A 1-cup serving of almonds provides a diet-busting 550 calories and 47 grams of fat.
Seeds
Pumpkin, squash, sunflower, and flax are good seed choices for a quick snack. Seeds contain less calories and fat than nuts and still provide essential amino acids, protein and healthy omega-3 fats. Seeds are a good source of magnesium and zinc. Moderation is still the word when consuming seeds, especially if weight loss is one of your goals.
Jerky
Beef jerky or turkey jerky is another no-carb snack option. Both are very low in calories and high in protein. However, unlike most nuts and seeds, jerky is highly processed and often high in sodium and saturated fat. Turkey jerky contains less saturated fat than beef jerky as it comes from a leaner meat. Again, moderation is best.
Soybeans
Soybeans are a great source of fiber, protein, and folate and are low in cholesterol and sodium. When steamed, known as edamame, soybeans are even more nutrient-rich and lower in calories and fat. The USDA rates this food 4 out of 5 stars in terms of weight management and optimal health.
Cheese
All cheese can make a good snack if you pay heed to serving size. Even one ounce of cheese can be high in calories and fat. Cottage cheese is low in calories (average 110 per 4-ounce serving) and is a great source of selenium and protein. Another cheese you can snack on is mozzarella, especially the handy string-cheese form. If you choose the part-skim variety, a serving provides a mere 150 calories, 0 grams of fat, 2 grams of fiber, and approximately 36 grams of protein.
Tags: amino acids, calories grams, essential amino, essential amino acids, great source, high protein
Surprise your friends with popcorn flavored with unusual ingredients.
Whether you're in the movie theater, at a baseball game or curled up on your couch, popcorn is the ultimate snack to have while watching a movie or the big game. While making popcorn yourself on the stove or in an air popper will taste the freshest, sometimes you just don't have time to make it from scratch. You can still enjoy well-flavored microwave popcorn by adding extra butter or your favorite seasonings as soon as it's finished popping. Experiment with seasonings from savory to sweet to find the popcorn flavor you like the best.
Instructions
1. Toss with melted flavored butter or flavored olive oil. Add your favorite seasoning to butter or olive oil, such as garlic powder, lemon pepper or cinnamon, and pour it on top of the popcorn. Toss to coat all of the pieces.
2. Spray with flavored cooking spray. Select cooking spray that comes in flavors such as olive oil and garlic that will add flavor to your butter.
3. Sprinkle powdered cheese on top of the popcorn. After coating the popcorn in a butter or spray, your favorite flavor of cheese in powder form will stick perfectly to the popcorn.
4. Sprinkle with ground seasonings. You may find options such as cumin, paprika, cayenne pepper, dill and curry powder in your seasonings cabinet.
5. Add hot sauce to your popcorn. If you're up for a little spice, sprinkle a little red hot sauce to the popcorn and toss to coat. You can also add red pepper flakes for spices.
6. Sprinkle sugar and cinnamon on top of the popcorn if you like your popcorn sweet.
7. Drizzle the popcorn with chocolate or caramel sauce for a dessert popcorn.
While most people think of a cheese platter as something that goes well with wine at a party, a cheese platter is also most welcome at a party that serves grape juice. While a kids' party cheese platter may contain a few of the same offerings as the adult version, making a platter that appeals to children requires both the right choices of kid-friendly cheeses and an amusing presentation likely to draw them in to try it. Use a variety of cheeses, shapes and arrangement inspirations to get your partygoers nibbling away like little mice.
String Cheese
String cheese is a favorite with children and should be included in any kids' cheese platter. Cut standard sticks of string cheese in half, since they tend to be on the large side for a kids' serving when there are other cheese options. Arrange these around the outside of your cheese platter, fanning them out to frame the other cheeses.
Cheese Shapes
Buy cheese sandwhich singles in a variety of cheese types and cut them into shapes using a cookie cutter. These flat shapes look great, but they're a little tricky to pick up, so prop them up against taller pieces of cheese to make them easy to grab. For the best look, use a variety of colors and textures of floppy cheese (especially white and yellow) and three or four different shapes of cookie cutter.
Mini Cheese Wheels
Miniature cheese wheels are made with kids in mind and provide an appealing, thick shape to fill out your cheese platter. Kids will enjoy the novelty of these these tiny wheels; for added fun, unwrap the wheels beforehand and cut a tiny wedge out of each one, making them look like the cheese wheels kids are used to seeing in cartoons.
Cheese Snacks
Consider filling your tray with not only cheese, but also a few cheesy snacks to accompany them. Cheese flavored crackers, especially of the teensy, animal-shaped variety, are both a tasty snack and good way to fill out the spaces between your other cheese and make that cheese tray look appetizing. Other good cheese snacks include cheese puffs and macaroni and cheese balls.
Soft Cheese on Crackers
For a milder treat, place some cottage cheese on snack crackers and arrange them in in a circle towards the outside of your cheese platter. This will provide a mild cheese flavor for those children who don't like the sharper cheese tastes. If you like, alternate cottage cheese crackers with crackers covered in spray cheese, or combine the two by topping off the cottage cheese dollaps with a teeny spritz of the canned stuff.
Tags: cheese platter, cheese platter, cottage cheese, your cheese, your cheese platter, cheese make, cheese wheels
Nutmeg spice is made from the seeds of nutmeg plants.
Nutmeg plants are a dioecious, tropical plant in the Mysticans genus of flowering plants. Nutmeg is the name of the spice that is derived from the seeds of these plants, specificallly Myristica fragrans, a plant native to Indonesia. Nutmeg plants are an important economic crop for many small islands, such as the Moluccas and the West Indies, due to the spices (nutmeg and mace) that are made from the fruits. Nutmeg plants grow well in U.S. Department of Agriculture hardiness zone 11.
Description
Nutmeg plants are medium-sized evergreen trees that can grow up to 65 feet. The plants have opposite, oval leaves that are deep green and 10 inches long. The trees begin to flower and produce fruits after six to eight years of healthy growth. The fruits are small drupes that closely resemble apricots. When the fruits mature, the husk cracks open to expose the inner seed. Nutmeg plants can produce fruits for over 60 years.
Growing Requirements
Nutmeg has a slow growth rate and requires warm, tropical conditions with a temperature range between 77 and 90 degrees F. The plants grow best when planted in rich, well-drained soils. Nutmeg plants can be grown from seeds or by vegetative cuttings. The young trees require at least 50-percent shade cover for the first several years of their development, then reduced gradually each year until nutmeg plants are seven years old and can tolerate full sun. Regular irrigation is important to encourage healthy root development and abundant fruit production. Nutmeg plants do not need to be fertilized, but the area around the base of the plant should always be kept free of weeds or other plants that compete with soil nutrients.
Harvesting Spices
Spices are produced through a harvesting and curing process. The fruits are harvested when they split open, and the red outer husk of the seed is removed and set aside to dry. The outer husk contains mace. The inner seed is set in the sun and turned two to three times each day to dry. The nutmeg inside the seed dries out and peels away from the hard seed coat. When the nutmeg rattles freely inside the seed, the seed is broken open and the nutmeg harvested.
Uses
Nutmeg and mace are important ingredients in many common products. Both nutmeg and mace have strong aromatic properties due to the high content of volatile essential oils. Nutmeg is a common ingredient in soda drinks as well as holiday beverages such as egg nog. Mace is used as a distinctive spice in many meat dishes, and both spices are used to flavor baked goods.
Tags: Nutmeg plants, from seeds, inner seed, inside seed, made from, nutmeg mace, Nutmeg plants
Adding a sweet sauce and cranberries makes vegetable salads a hit.
If you are looking for a side dish, but tired of the same old green salad, try a broccoli salad. Instead of lettuce as the main ingredient, broccoli provides a crunchy base, and the sweet dressing will be a hit with finicky eaters. The salad also helps sneak an additional servings of vegetables into a tasty dish. The addition of dried cranberries in place of standard raisins makes for an unexpected touch. The dish is cool and refreshing, making it great for a summer barbecue.
Instructions
1. Remove the stem from the broccoli heads. Cut the florets into pieces slightly smaller than bite sized, and transfer to one bowl. Be sure to transfer the crumbs as well.
2. Add the bacon, onion and cranberries to the broccoli. Dice the cheddar into bite-size cubes, and add to the broccoli mixture. Stir the mixture gently.
3. Add the mayonnaise, vinegar and sugar to the second bowl, and mix well. Pour the dressing over the broccoli mixture, and stir until well-combined. Season with salt and pepper. Arrange the tomato slices over the top in a creative design.
4. Cover and store in the refrigerator until chilled.
A vegan diet--one that excludes all animal products--can be effective at reducing weight, cholesterol, blood sugar and high blood pressure, as well as lowering the risk for cardiovascular disease and some kinds of cancer. Adapting favorite recipes for a vegan diet can be as simple as substituting a few ingredients. Vegan banana bread is as delicious and comforting as more traditional banana bread.
Instructions
1. Preheat oven to 350 degrees Farenheit.
2. Grease a small loaf pan with vegan margarine or non-stick cooking spray.
3. Combine flour, baking soda, salt and spices in a small bowl.
4. Mix the soymilk and cider vinegar in another bowl.
5. Cream together the butter, white sugar and brown sugar in another bowl.
6. Add to the creamed butter and sugar the bananas, apples, soymilk mixture and vanilla.
7. Add the dry ingredients to the wet ingredients. Stir until well mixed.
8. Pour batter into greased pan. Bake for 1 hour and 15 minutes to one and a half hours.
Empanadas consist of stuffed pastry or bread, generally either cooked or fried. The stuffing inside the empanadas can contain a variety of vegetables, meat or fruits. The recipe for empanadas varies according to personal tastes and cultural influences. Prepare the empanadas ahead of time and freeze them for quick meals. When you are ready to enjoy an empanada, you do not have to wait for it to thaw.
Instructions
1. Line a baking sheet with parchment paper. Place the uncooked empanadas onto the baking sheet in a single layer. Avoid letting the empanadas touch, so that they do not freeze together.
2. Insert the baking sheet into the freezer. Freeze the empanadas until they are firm.
3. Remove the empanadas from the freezer. Wrap each empanada tightly in plastic wrap.
4. Place the empanadas into a freezer storage bag. Seal the bag shut, and place the empanadas in the freezer.
5. Bake or fry the frozen empanadas without thawing them. Extend the baking time by 15 to 20 minutes to ensure that they cook thoroughly.
Spice up your Superbowl party with golden, crispy fried chicken wings. Crispy fried chicken is a food loved the world over. The secret to making crunchy wings is in the preparation. Even if you've never fried chicken wings before, you can master the art of crispiness on the first try. Your guests will be impressed with the flavor and crunch and will probably want your recipe to take home!
Instructions
1. Prepare your chicken-dipping area by placing the 2 large bowls on opposite sides of the small mixing bowl.
2. Crack the eggs into the small mixing bowl and scramble with the fork. Leave the fork in the bowl.
3. Add flour to the first large, shallow bowl. Add salt and other seasonings as desired. For all seasonings except salt, add enough so they are visible in the flour mixture or to taste. The flavors can be as light or as bold as you desire.
4. Pour bread crumbs into the second large, shallow bowl.
5. Preheat the oil in a large frying pan or deep fryer on medium heat. The oil is hot and ready to cook when small bubbles start to form on the bottom of the pan. If the bubbles are rising to the top and bursting, the oil is too hot and the heat should be turned down.
6. Rinse the chicken with cold tap water and pat dry with paper towels.
7. Dip the chicken, piece by piece, into the flour and seasoning mixture. Coat well.
8. Dip the chicken into the scrambled egg. Use the fork to lift the chicken out and allow the excess egg to drip away. Place the chicken into the bread crumbs and coat well. Let the chicken rest in the bread crumb mixture for a few minutes or until you have filled the bread crumb bowl and need to make room for more pieces.
9. Use the second fork to lift the chicken wings from the bread crumb mixture. Place them into the heated, hot-oil pan.
10. Fry each wing for 6 to 8 minutes. The chicken is done when the flat side of a fork or slotted spoon cuts into the meat with little to no effort. The bread crumb coating should be a medium, golden-brown color.
11. Lay two paper towels, one on top of the other, on a plate while the chicken fries.
12. Lift the wings from the hot oil and drain on the paper-towel-lined plate. Allow excess oil to drain for a few minutes before serving. As the oil drains and the bread crumbs begin to cool, the wings will become even crispier.
Creating a liquid adhesive from flour and water allows you to join paper together. The homemade glue aids in the creation of papier-mâch projects because the glue remains translucent when it dries. The glue, sometimes referred to as wheat paste, thickens with the addition of heat. Make the glue at the time you plan to use it because it only has a shelf life of a few days.
Instructions
Thin Glue
1. Combine 1 part all-purpose flour with 2 parts cold water in a bowl.
2. Stir the solution to combine the flour with the water. Mix the glue well to remove any lumps that form.
3. Add more water or flour to adjust the consistency as needed.
4. Store the homemade glue in a covered jar or bowl. Place it in the refrigerator and use the glue within 3 to 4 days.
Thick Glue
5. Pour 5 cups of water into a saucepan. Bring the water to a full boil.
6. Place 1/4 cup of all-purpose flour and 1 cup of cold water in a bowl. Stir the ingredients until smooth.
7. Pour the flour mixture into the boiling water. Reduce the heat and gently boil the solution for 2 to 3 minutes until it thickens.
8. Remove the glue from the stovetop. Allow the glue to cool before you use it. Store the glue in a covered jar or bowl for 2 to 3 days.
Fondue dipping is a fun way to share good food with family and friends. It consists of fondue pots filled with cheese, chocolate or other dipping sauces. Guests dip morsals of food into the fondue pot using a fondue fork. Fondue forks are easy to use, but you need to be aware of the required etiquette when using one. Once you learn the etiquette, the rest is easy. Get ready to kick back with friends and have a great time at your fondue party.
Instructions
1. Pick up the fondue fork your host has provided for you. Keep track of your fork if there are more guests at the fondue pot. Some hosts provide colored-tipped fondue forks, making it easier for guests to keep track of their forks.
2. Dip your fondue fork into the pot and allow it to rest there until your bite of food is cooked, from two to five minutes. Fondue pots are used with meat, vegetables, bread and fruit, so certain foods may take longer to heat up than others.
3. Remove your fondue fork from the pot and place it on your plate. Pick up the normal table fork your host has provided, and use it to remove your food from the fondue fork.
4. Allow your food to cool before picking it up with your regular fork and eating it. The host may spoon dipping sauces onto your plate at the beginning of the party. Feel free to dip your regular fork into any of the sauces.
5. Keep your fondue fork at the side of the fondue pot, directly in front of you. This will help prevent mix-ups with the other guests.
Tags: fondue fork, your fondue, your fondue fork, your regular fork, dipping sauces, fork into
Concentrated pomegranate juice holds a number of health benefits, and drinking concentrated juice is considered conducive to healthy living. A number of seemingly wild or unbelievable claims sometimes crop up around it, and it can become difficult at times to separate healthy fact from wishful thinking. The true benefits of pomegranate juice need no embellishments.
Vitamins
Like a lot of fruit juices, concentrated pomegranate juice contains a great deal of Vitamin C. It also contains folic acid and Vitamins A and E.
Blood Thinner
Pomegranate juice thins the blood, which helps increase blood flow and unclog arteries. That makes for a healthier circulatory system and may reduce the risk of heart attack.
Antioxidant
Pomegranate juice is a proven antioxidant, helping to remove impurities from the body.
Osteoarthritis
Pomegranate juice can retard the development of enzymes which damage cartilage. That can help reduce the chances of developing osteoarthritis.
Just One Tool
Though pomegranate juice has many wonderful qualities, it shouldn't be considered a cure all. Use it in conjunction with a healthy diet and regular exercise to get the most out of it.
Tags: Pomegranate juice, pomegranate juice, pomegranate juice
Commercial tomatoes are often rushed into ripeness, lessening their flavor.
Store-bought tomatoes are bred for hardiness in shipping and the ability to stay on the shelves for a long time without over-ripening. For many tomato eaters it seems as if the taste is an afterthought. Even the most bland store-bought tomato achieves a depth and richness of flavor when roasted over an open flame. Use them in salads, salsa, sauces, soups, stews and anywhere else a deep, smokey tomato taste is desired. A meaty tomato such as the roma or plum is best for flame roasting.
Instructions
1. Wash tomatoes and let dry.
2. Preheat a clean grill to medium. Either a gas or charcoal grill will work, with the charcoal giving a smokier taste.
3. Cut the tomato in half, lengthwise.
4. Brush the open side with an inexpensive olive oil.
5. Place the tomato on the grill directly over the gas flame with the cut side down. Place it on the hottest part of the charcoal grill.
6. Close the grill lid.
7. Check on the tomatoes after 5 minutes to see how they are doing. Continue grilling until the skin begins to blacken.
8. Turn off the heat and remove the tomatoes from the grill. Place them in a glass or ceramic bowl and cover. Set on the counter for 10 minutes.
9. Remove the tomatoes from the bowl and peel away the blackened skin. It is okay for some skin to remain as this adds flavor and visual appeal to the dish.
10. Chop the tomatoes as needed for the recipe and retain the juice for saving and adding its special flavor to something else.
Nuclear plants are a topic of debate among scientists.
People search constantly for energy sources. The level of industrialization of human societies and their reliance on energy from natural resources force people to keep looking for new locations of energy resources. Some of these sources must be dug from the ground, while others appear on the Earth's surface.
Renewable Resources
Renewable resources consist of energy sources such as wind, solar power, biomass and water power. These materials are naturally generated at a quick enough rate for humans to harvest them for energy. Wind energy is only possible in areas with constant or high enough wind power. Anywhere with flowing water can generate hydropower with the use of hydroelectric dams. Biomass comes from organic material, like wood and shrubs. Geothermal energy comes from below the Earth's surface and must be transported with pipes.
Nuclear
Nuclear power is harnessed from a specific uranium isotope, U-235. Uranium is nonrenewable and is only found in small amounts throughout nature. It is an efficient fuel, however, that releases energy during nuclear fission. Some uranium comes from the United States, but more is delivered from Australia, Canada, Kazakhstan, Russia and Uzbekistan. While uranium is "about 100 times more common than silver, U-235 is relatively rare," the U.S. Energy Information Administration says.
Coal
Coal is mostly found in the United States. In fact, 25 percent of the world's coal reserves are in U.S. locations. The United States relies heavily on coal. According to the Department of Energy, coal energy supplies "more than half the electricity consumed by Americans." Methods of obtaining coal are usually not environmentally friendly, and some natural destruction can be seen in coal-mining states such as West Virginia and Pennsylvania. China is another country that produces and relies heavily on coal energy.
Hydrogen
Hydrogen energy is a relatively new form of energy that can reduce dependence on coal energy and is a much cleaner energy option than fossil fuels like coal, oil and natural gas. Hydrogen energy can be generated from domestic feed stocks, according to the U.S. Department of Energy. Hydrogen can be harnessed from natural gas, coal, nuclear power and renewable resources. Processes to obtain hydrogen include thermochemical and electrolytical systems. Sunlight can also generate photolytic production of hydrogen from water.
Tags: coal energy, comes from, United States, Department Energy, Earth surface, energy sources
You can make a DIY paper wine container from objects that you have at home. A paper wine container isn't good for transporting wine, but it can be a fun way to drink wine around the house or a fun trick for parties. If you don't have wine glasses, or don't want to drink out of ordinary glasses, try some paper wine containers. Gerald Russe, who maintains an art gallery and wine store in Vermillion, S.D., lists some fun paper wine container ideas for your enjoyment.
Paper and Wax Paper
Create a paper wine container out of paper and wax paper. The paper will create the actual wine container, and the wax paper will help to seal the paper so it doesn't leak and spill your wine. To make a paper and wax paper wine container, take a large sheet of paper and pull out a square of wax paper that is exactly the same size. Fold the paper into a cone shape by rolling one of the corners into the middle of the sheet of paper, and continue to roll the paper into a cone. Use a piece of tape to seal the cone so it doesn't fall apart. Then make a cone in the same manner out of the wax paper. Seal that cone with tape and fit it inside of the paper cone. Don't worry about the fact that the wax paper cone might stick out of the top of the paper cone. You can now sip your wine out of a paper container, but be aware--you can't set the cone down while you are drinking because it will tip over.
Wine Bag
Make a wine bag in almost the same manner, using paper and wax paper. Cut a large piece of white paper, probably three times the size of a standard 8-by-10 sheet. Cut wax paper in the exact same size. Pull one edge of the paper up onto the corresponding edge, without making a hard fold at the bottom. It should look like a folded-over taco. You should have two open edges, and the top should also be open. Make a hard fold about one-eighth of an inch in on both of the long sides. Then line the paper bag with a wax paper folded in the same manner. This makes a fun wine bag to carry along with you, but keep in mind that it isn't very economical, because the wine will probably leak out when you try to use it.
Tags: paper wine, wine container, paper paper, paper cone, paper wine container, same manner, sheet paper
Quiche is a dish that is easy and inexpensive to prepare. With simple, staple ingredients like eggs, milk and cheese, a plain quiche can be put together in under an hour. Even more elaborate quiches are easy for novice cooks to add to their repertoire. Here's a ham quiche recipe that is perfect for any meal.
Instructions
1. Beat the eggs in a large mixing bowl until they are fluffy. The recipe typically requires that the yolks be included, but they can be removed if you're concerned about cholesterol. Add 2 additional egg whites if you remove the yolk, just to keep the egg volume comparable.
2. Add the soup and the cream to the fluffed eggs. If you've made it with a soup base, it will make for a quiche that is more moist, while a quiche with extra cheese will be heartier and heavier.
3. Put a layer of cheese at the bottom of the crust. This adds a kind of "barrier" layer to the crust.
4. Add the ham and broccoli to the pie crust atop the cheese. You can always leave the broccoli out if you want your quiche with fewer ingredients.
5. Pour the soup and egg mixture into the pie crust. Poor slowly to ensure that it doesn't flow over the edge of the crust.
6. Ensure the mixture is fairly level in the crust. Push the ham and broccoli into place so the top of the quiche is relatively uniform. It's fine if some parts stick a little out of the mixture.
7. Bake the quiche in the oven for 50 minutes at 350 degrees.
French food is one of the most recognized and renowned culinary genres in the world. Many traditional French food items are already well known to many Americans, such as foie gras, baguettes and famous French cheese. Most popular French foods are also the oldest; the mark of good food is withstanding the test of time. Many French foods are available at French or upscale dining establishments, but those that are not can be made at home.
Bread (Pain)
The French are famous for their crusts and few images are more symbolic of a French restaurant than a long crispy baguette tucked neatly in a basket. Baguettes are known for their crisp golden exterior and almost buttery airy interior. Many French eat baguette for breakfast with jam, for lunch as a sandwich with brie and ham, and alongside dinner in the evening. A popular after school snack for children is a quarter baguette sandwiched over a chocolate bar. Along with the French baguette, peasant round breads known as "boules" are a tradition in France that actually predates the baguette. Boules are round, crisp, and generally bake inside of a stone or brick fire oven.
Appetizers and Sides
Traditional sides or appetizers in French cooking include foie gras (creamy goose liver), escargots (snails cooked in butter and garlic), boudin noir (blood sausage), pâté (a spreadable paste made from a combination of ground meats spices and sometimes foie gras), ratatouille (stewed vegetables with a tomato base mixed with spices and oil), and salad Niçoise (salad made from lettuce, green beans, boiled eggs, olives, tomatoes, potatoes, anchovies and tuna.) Sides or starters before meals are generally served in small portions so as to leave room for the remainder of the courses.
Meat (Viande)
Traditional main dishes, or entrées from France are well known in many up-scale American restaurants. Coq au vin, chicken served in a red wine sauce is one of the most classic French dishes in the United States, as are boeuf Bourguignon (beef stew simmered in red wine), and the ever-popular cross cultural favorite; steak and fries, or steak au frites. Lesser known dishes, though no less traditional, include cassoulet, a traditional dish of the southwest of France. Cassoulet is a white bean stew or casserole mixed with a type of meat either saussage, game, pork, or lamb. Duck is another traditional dish, the most popular being canard roti, or simply duck roasted with a sweet fruit such as apples, pears or cherries.
Cheese (Fromage)
As with the baguette, "stinky" French cheeses are a symbol of French culinary culture, and none more so than brie. Brie is a soft cow's milk cheese produced in the Il-de-France region (where Paris is located) and is one of the most loved cheeses in and outside of France. Camembert, a cheese originating in the northern coastal region of Normandie, has a slightly firmer texture than Brie and a completely variant taste. Goat cheese, known as chevre (literally meaning "goat") is also representative of French cuisine as it is found in many dishes, a staple on the cheese plate, and a snack on the go when rolled in dried fruits.
Desserts
The desserts of France are some of the most popular in the world. Crème brulee (burnt cream), crepes, and mousse au chocolate (chocolate mousse) are commonly found on many American restaurant menus. Lesser known in the United States are the traditional mille feuilles (1,000 layers of puff pastry filled layered in the middle and on top with custard cream, fruit, caramel or chocolate), and the cousin of the American apple pie and pineapple upside down cake, the tarte tatin, a caramel apple upside down cake.
Tags: foie gras, French baguette, down cake, found many, French food, French foods
White bark, also known as white chocolate, almond bark or white confectioners' bark, creates a smooth, creamy coating. To use it as a dip, you must melt the bark first, then work quickly to dip your candy before the melted bark cools and becomes solid again. Choose your own centers for the candy (see Tips section for ideas). To make this process faster, do it as a holiday activity with your friends and family. Each guest can then take home some of her dipped candy.
Instructions
1. Coarsely chop the white bark with the knife into 1/4-inch to 1/2-inch bits. Set these aside.
2. Fill the saucepan (or the bottom of the double boiler) with 2 inches of water and bring it to a boil over high heat. Reduce the heat to low or medium low so that the water barely simmers.
3. Set up the candy dip area by placing the candy centers on your right and the wax paper on your left (or vice versa). Ready the two forks by placing them beside the candy centers.
4. Put the top of the double boiler over the bottom pan, or place the metal bowl over the saucepan so its bottom does not contact the simmering water. Place the chopped white bark into the top of the double boiler or the metal bowl atop the saucepan. Whisk the white bark pieces to distribute the heat and help them melt more evenly. Avoid getting any water into the bark as it melts.
5. When all of the white bark melts, turn the stove off and remove the bowl from atop the saucepan, but leave the melted bark in the metal bowl to prevent it from cooling too quickly. Place the bowl between the candy centers and the wax paper. Let the melted bark cool slightly for 5 minutes to improve adhesion to the centers.
6. Carefully drop a candy center into the melted bark. Use the two forks to roll it around so it is completely covered. With the two forks, lift the coated candy piece and transfer it to the wax paper. Wait 5 minutes before dipping any more candy if you notice pooling of the melted bark at the base of the chocolate-covered candy.
7. Repeat Step 6 with the remaining candy centers, whisking the melted bark after every five candies dipped to keep the coating smooth.
8. Allow the dipped candy to cool at room temperature for 5 to 10 minutes to solidify before wrapping the individual pieces of chocolate-covered candy in wax paper and storing in an airtight container.
Tags: melted bark, candy centers, double boiler, metal bowl, white bark, atop saucepan, bark melts
A handful of almonds is a portable, high-protein snack.
Protein is an essential macronutrient required for muscle maintenance and growth, healthy immune systems and proper heart functioning. According to Madelyn Fernstrom, director of the Weight Management Center at the University of Pittsburgh Medical Center, "between 10 percent and 15 percent of your total calories should come from protein." These high-protein meals and snacks will help you reach your daily minimum requirement.
Breakfasts
Start the day off with a high-protein breakfast to provide energy for the whole day. Eggs are a good source of protein with each one packing about 6 g of protein. Add cheese to your eggs for an extra protein kick; 1 oz. of cheese will tack on an additional 7 g of protein. For a lighter meal, eat a small bowl of Greek yogurt. One serving of Greek yogurt offers up 18 g of protein. For a quick, portable, protein-packed breakfast, top two slices of whole-wheat bread with peanut butter. This quick meal will provide about 8 g of protein.
Lunches and Dinners
Lunches and dinners can use the same high-protein foods to deliver a healthy punch. Top a large salad with a piece of grilled chicken breast or salmon; both contain a whopping 30 g of protein. Chicken and salmon are extremely versatile and can be prepared in a variety of ways. If you are a fan of sandwiches, top your whole-wheat bread with slices of turkey or a dollop of tuna salad. Turkey has about 7 g of protein per ounce, and one can of tuna packs 40 g. Add a handful of lentils to the side of your lunch or dinner for an extra 18 g of protein.
Snacks
High-protein snacks help you sustain your energy through the day and stay fulfilled between meals. Nuts are a healthy snack, perfect for energy on the go. A handful of almonds, walnuts or cashews offer about 9 g of protein. A delicious mid-morning snack can be whipped up using 1/2-cup cottage cheese and a handful of berries. The cottage cheese contains 15 g of protein. A single serving of yogurt offers anywhere from 8 to 18 g of protein. Mix up a protein shake using a powdered protein powder and the liquid of your choice. Depending on the protein powder, the shake might contain up to 40 g of protein.
Tags: about protein, bread with, cottage cheese, extra protein, from protein, Greek yogurt, handful almonds
If you like sweet, spicy succulent crab, this is for you. You can easily adapt the ingredients to suit your taste buds, yet maintain the authenticity of this South East Asian delicacy. Get ready to make Singapore Chili Crab.
Instructions
1. Chop crabs into quarters and break off the claws. Crack open the shells with a wooden mallet or the blunt side of your cleaver.
2. Blend the red chili peppers, shallots and ginger root into a paste in a food processor.
3. Pour 3 tablespoons of vegetable oil in a wok and fry the crabs on a medium heat for 2 to 3 minutes. Remove the crabs and drain the oil on paper towels.
4. Saute chopped garlic and onion in the wok on a high heat. Add the paste mixture from Step 2 and fry until fully fragrant.
5. Add the crabs to the water. Stir well until water starts to boil.
6. Add tomato sauce, chili sauce, sugar and salt to taste. Stir thoroughly. Pour in the cornstarch and water mixture. Lower the heat and slowly stir in the beaten egg in one direction.
7. Allow the sauce to thicken, your Singapore Chilli Crab is done! Serve with French bread or white rice.
Tags: Chili Crab, Singapore Chili, Singapore Chili Crab
Lamb may not be high on most people's list of everyday meats. Perhaps it's the expense, the inconvenience of having to purchase lamb from a specialty shop or the toughness of the meat that leads people to stick to beef, pork or chicken. When properly tenderized, however, you can bake, roast or grill up some lamb chops without ever wondering: "Where's the beef?" Read on to learn more.
Instructions
1. Sprinkle meat tenderizer on whatever cuts of lamb you have: steaks, roast, chops, ribs. To make a tenderizer paste, mix 1 tsp. of meat tenderizer and 1 tbsp. of water. For each pound of meat use 1 tbsp. of tenderizer paste.
2. Pound the meat with your hand or a kitchen tool. This helps break down the density, fat and tendons of the lamb meat, allowing it to cook more evenly. You can also pierce the lamb meat with a fork several times before pounding the meat.
3. Place the meat in a glass dish, large plastic container or bag (depending on the amount of meat you have).
4. Add a marinade for lamb meat (something containing olive oil, lemon or garlic, for example). Use enough to saturate the lamb.
5. Cover up the marinating meat and refrigerate for a day or overnight before cooking.