Pigs in the blanket is a simple snack that can be made with the assistance of any child. It is a good option for a kid-friendly party snack or for a different dinner option for a quick meal. Basic pigs in the blanket are made from biscuit dough and Vienna sausages, although crescent-shaped rolls and cut up hot dogs can be substituted. Any combination of small meat and bread can be used to make this mini-hot dog snack.
Instructions
1. Roll out each biscuit completely flat.
2. Place the Vienna sausage on the edge of a biscuit.
3. Grab the edge of the biscuit and pinch it between your finger and the sausage. Tightly roll the sausage across the biscuit until you reach the other edge. Pinch the opposite end to the top of the biscuit.
4. Place the sausage in the middle of the biscuit, as an alternative method. Take one side of the biscuit and pull it to the middle of the sausage. Repeat with the other side. Pinch the two edges together to seal the sausage in the middle of the biscuit.
5. Repeat your preferred wrapping method for the rest of the pigs in a blanket. Place on a cookie sheet and bake in at 450 degrees for 20 minutes or until golden brown.
A floor wine corker provides extra leverage during a long corking session
Home vintners need an efficient and reliable corker to seal the fruit of their labor and preserve their wine in an airtight bottle until it is ready for tasting. Many styles of corker are available, although all are designed to fulfill the same task, which is to compress and force a cork into the neck of the bottle, creating an airtight seal. To use a corker, you place a cork in a vise-like slot, position a filled bottle of wine beneath it, and depress a handle. Better quality corkers compress the cork diameter and insert it into the bottle in one movement as the handle is pressed.
Instructions
1. Choose a corker to suit your needs and budget. If you're going to be bottling a lot of wine, more than 10 12-bottle cases per year, buying a floor model for ease of use might be a good investment. A hand corker will get the job done for less expense, but it is more labor intensive. Hand corkers are good for corking two or three cases at a time (up to 36 bottles) before hand fatigue might set in. Hand corkers cost about $75. Floor models start at $150 and up.
2. Cork a bottle of wine with a hand corker by placing the cork in the slot and positioning the mechanism over the bottle.
3. Turn the handle on the compression iris to squeeze the cork.
4. Depress the insertion lever to force the compressed cork into the neck of the bottle so that the cork is flush with the lip of the bottle.
5. Cork a bottle of wine with a floor corker by inserting a fresh cork in the slot.
6. Place the filled wine bottle in the holder underneath the cork.
7. Pull down on the corker handle, which compresses the cork and drives it into the wine bottle in one motion.
Deep frying is an innovative way to prepare a raw duck.
Cooks often purchase duck for serving where something a little spectacular is desired. The meat of the duck is all dark because the duck uses his wings and front muscles a great deal for flying. A duck is also very fatty and is sometimes cooked with orange or lemon flavors that counteract the fat a bit. Cooks usually roast duck in the oven and accompany it with stuffing. With the advent of turkey fryers, cooks now deep-fry duck since it's a faster method and gives an extra-crispy skin.
Instructions
1. Heat the oil in the turkey fryer to 350 .
2. Attach the duck to the poultry clamps according to the manufacturer's suggestions or, if supplied, put it in the deep-fry basket.
3. Lower the duck very slowly into the hot oil.
4. Fry the duck at five minutes per pound. Remove the duck from the oil and test for an internal temperature of 165 . When it reaches this temperature, remove the duck from the oil and place it in the pan.
5. Allow duck to sit, undisturbed, for about fifteen minutes before carving.
Not only are soups wonderful on cold days, they are a great way to save money by using the bits and pieces left from other culinary creations.This hearty was invented for just such an occasion. Thick and rich, loaded with tender chunks of meat and vegetables, it is a meal in itself. So whether you're looking for a use for leftovers or you just love the flavor of meat and potatoes, Creamy Beef Soup is the perfect choice.
Instructions
1. Combine the 1 1/2 quarts beef broth, 1 to 2 cups meat, 3 to 4 potatoes, chopped, and 1 diced onion in a large soup pot or 5 quart slow cooker.
2. Simmer together for 20 minutes or until the onion is tender and translucent. The soup will still be quite thin at this point.
3. Add 1 quart green beans and stir gently to avoid breaking the bean into small bits.
4. Mix 1 can of evaporated milk and 1 cup of sour cream together until smooth. Pour this into the soup mixture, stirring as you do so to help prevent lumps. Bring the soup back to a simmer, but avoid boiling.
5. Mix 1/2 cup cold water and 1/4 cup cornstarch until well blended. Stir this mixture into the soup. Add 1/4 tsp. of black pepper and 1 tsp. garlic salt, and mix well.
6. Let your soup simmer for an additional 10 minutes, stirring occasionally until thickened. Correct the seasoning and serve.
Cake is good, but a fried cake is even better. The famous funnel cakes found at county and state fairs, amusement parks and fall festivals originated as a Pennsylvania German snack. The name came from the funnel used to pour the cakes into the hot oil, but you can make them at home without the famous funnel.
Instructions
1. Choose your favorite funnel cake recipe. You may have inherited an original Pennsylvania German recipe or choose one from a website. Remember that you want a batter that is thick but not so thick that it comes out of the funnel spout in blobs.
2. Assemble your equipment and layer a plate with paper towels. Once you start cooking your cake, be ready to turn it and then drain it so it doesn't get too greasy.
3. Mix your batter according to your favorite funnel cake recipe and pour it into your pitcher.
4. Pour 1 inch of vegetable oil into a 10-inch cast-iron skillet and heat it to 375 degrees F. This type of heavy skillet works well because it heats up quickly and evenly, but it may be easier to maintain a constant temperature in an electric frying pan.
5. Cook one cake at a time because it will fill the whole pan. Hold the pitcher's spout about 8 inches away from the oil and pour about 3/4 cup of the batter into the hot oil in a scribble pattern, criss-crossing back and forth. This may take some practice, and the amount you pour will depend on the size of your skillet.
6. Fry the funnel cake until golden brown, and then turn it with the tongs to brown on the other side. It should take about 30 seconds on each side.
7. Remove the fried cake from the pan and place it on paper towels to drain. You can also pat some of the grease off with . Let it cool slightly, dust the cake with powdered sugar and serve it warm.
Tags: , paper towels, cake recipe, famous funnel, favorite funnel, favorite funnel cake
Sunflower seeds contain several beneficial nutrients and form part of a healthy diet. You can eat them raw or roasted. They are a popular snack to buy prepared, but you can also grow your own sunflowers and harvest the seeds.
Folic Acid
Sunflower seeds are a good source of folic acid, which is a water-soluble vitamin. Since your body cannot store water-soluble vitamins, you should eat them regularly for a healthy diet. Folic acid is vital for the formation of red blood cells and for tissue growth.
Vitamin E
Sunflower seeds contain vitamin E, another substance important for red blood cell production. According to optometrist Gary Heiting, vitamin E can also help maintain good eyesight by contributing to the prevention of cataracts and macular degeneration.
Polyunsaturated Fats
Unsaturated fats are healthy fats that can help control the amount of cholesterol in your body. MayoClinic.com recommends sunflower seeds as part of a since they are a natural source of polyunsaturated fats.
Minerals
Sunflower seeds also contain the trace elements calcium, potassium and phosphorus, all of which are important in a .
Tags: healthy diet, Sunflower seeds, part healthy, part healthy diet, seeds contain
Collect and recycle popsicle sticks, or purchase them in bundles at craft stores.
A hot pot placed on a counter top, table or tablecloth can damage the surface, but there is a basic kitchen tool that can help prevent such costly accidents. A trivet is a small, flat, heat-resistant object that you can use to lay your pots on so that it keeps the heat from directly touching the surface of your furniture. You can make your own trivets, or let your kids make them as gifts for family and friends.
Instructions
1. Cover your work surface with newspaper or an old plastic tablecloth. Go through your popsicle sticks and discard any that are warped, broken or splintered.
2. Put three sticks on a protected work surface. Put a thin line of glue along each one from tip to tip. Put a second popsicle stick on top of each one, lining up the edges, so you have three double sticks.
3. Cover them with a sheet of scrap paper and put a book on top to weigh them down so they will dry securely. Allow the three doubled sticks to dry according to the glue manufacturer's recommendations.
4. Measure the length of your popsicle sticks. Place your ruler on your work space and line up popsicle sticks, side by side, with the rounded tips against the edge of the ruler. Make sure they are lined up completely straight.
5. Make a row of popsicle sticks equal to the length of one stick. For example, if your popsicle sticks are 5 inches long, line up enough of them vertically, side by side, so you have a 5-inch-wide row.
6. Put a thin line of glue on one side of each double stick you made ahead of time. Place one doubled stick, glue-side down, across the top edge of the row of sticks. Glue one doubled stick along the bottom edge of the row, and glue one along the center of the row. The doubled sticks should span across the entire row of single sticks.
7. Place a piece of paper on top and carefully set a book on top to weigh it down. Don't wiggle the sticks as you do this or your trivet may end up crooked. Allow the glue to dry.
8. Remove the book and the scrap paper. Turn over your trivet. It is now ready to hold hot pots and beverages.
Tags: popsicle sticks, your popsicle, your popsicle sticks, book weigh, doubled stick, doubled sticks
Before adding the broth to your recipe, remove the fat.
Removing fat from chicken broth reduces calories and makes healthier broth. By chilling the broth, you can skim off virtually all the fat. But, if you are in a hurry, and don't have time to chill, it is possible to skim off some of the fat using a spoon or bulb turkey baster. Some chefs don't throw away the fat, but use it when making roux. A roux might be made by blending together equal amounts fat and flour and cooking on the stove for about eight minutes. It's then used to thicken gravy, sauces or soups.
Instructions
Non-Chilling
1. Pour the broth into a narrow container. If possible, use a transparent container, as it is easier to distinguish the fat from the broth.
2. Allow the broth to cool for about 15 minutes, without moving or jiggling the container. It must sit perfectly still. The fat will rise to the top. The fat will form the top layer, being a distinctly different color than the broth.
3. Spoon the fat from the top of the broth or use a bulb turkey baster to suck up the fat. When using a turkey baster, squeeze the bulb and place the tip of the baster barely touching the fat. Release the bulb. and it will draw the fat into the tube. Lift the baster away from the broth before it draws up broth with the fat and carefully empty the fat into a dish by squeezing the bulb.
Chilling
4. Set the broth in the refrigerator, allowing it to chill. It will normally take several hours or more.
5. Remove the broth from the refrigerator after the broth cools, thickens and gels.
6. Lift off the fat coating on top of the broth, using a fork or spoon. The fat to the top and harden. Simply lift it off the broth.
Tags: from broth, turkey baster, bulb turkey, bulb turkey baster, will rise
Appalachian food is part of Southern cuisine and includes very recognizable fare such as buttermilk biscuits and cornbread. However, Appalachian recipes such as stuffed possum, ramps and funeral home salad are decidedly unique to the region. Give the gift of Appalachian food to a Southern foodie or an Appalachian relative longing for the mountains.
Appalachian Cook Book
For the cook or Southern food aficionado, an will offer enough recipes and ideas to cook multiple Appalachian-style meals. Many Appalachian cookbooks come with recipes for standard Southern fare, such as fried catfish, buttermilk biscuits, chicken and dumplings, grits and apple butter. Many of these books also come with more Appalachian-specific recipes such as cooked squirrel, stuffed possum, black walnut cookies and funeral home salad. Some Appalachian cookbook titles to check out include "Appalachian Home Cooking," "More than Moonshine," and "Smoke in the Mountains Cookbook."
Appalachian Gift Baskets
Put together a gift basket of Appalachian foods or purchase one from an Appalachian food supplier, such as Appalachian Harvest General Store or the Appalachian Spring Cooperative. Many Appalachian gift baskets include long-lasting food items such as blackberry preserves, pumpkin butter, apple jam, Tennessee barbecue sauce and bread-and-butter pickles. You can include other Appalachian foods in a gift basket such as chow chow relish, maple leaf candy, olives stuffed with garlic and trail mix.
Appalachian Dessert
Become a favorite neighbor when you bring over a sweet Appalachian dessert. These embody Southern comfort with rich sauces, thick fillings, glazed nuts and baked apples. A simple Appalachian favorite is a baked homemade pie or cobbler with apple, blackberry, sweet potato or peach filling topped with whipped cream and nutmeg and then served with a side of vanilla ice cream. Other options include bread pudding, bourbon balls made from chocolate and pecans and peanut butter fudge. One of the most famous Appalachian desserts is the dried apple stacked cake, made from six layers of dried apples flavored with sugar and nutmeg and a sugar glaze. The dried apple stacked cake can be served with sorghum or whipped cream.
Sweet tea or milk can also accompany any Appalachian dessert gift.
Appalachian State University Food Gift Cards
If you know a student who goes to Appalachian State University, think about giving them the gift of a warm meal. Though you may not be able to ship them a breakfast of butter biscuits and grits every morning, you can purchase a food gift card at the in Trivett Hall, or by calling the university at 828-262-6141. The gift card can be used to purchase meals at several locations on campus, and can be reloaded with more funds at any time.
Tags: Appalachian State, Appalachian State University, State University, Appalachian cookbook, Appalachian dessert, Appalachian food, Appalachian foods
make delicious jam that goes great on toast, bagels or anything else onto which you like to put jam. You can juice black raspberries yourself to make and store your own black raspberry jam. The jelly will be free of preservatives and other additives that commercial factories add so it will be healthier.
Instructions
1. Add 4 cups of black raspberries, 2 tbsp. lemon juice, 1/4 cup water and 2 cups of sugar into a pot and place it on the stove. Turn the heat on the stove to medium high so that the raspberries can soften. Once the ingredients and berries have reached a liquid consistency, lower the heat and simmer it for five minutes. Afterward, turn the heat off.
2. Put a large bowl onto a table and hold a fine mesh strainer over it. You may need to have some assistance to pour the pot of raspberries into the strainer. The juice from the raspberries will be extracted into the bowl. Pour the juices back into the pot on the stove.
3. Gather together four to five layers of cheesecloth and set it inside the bowl. Pour the raspberries into the bowl and wrap the cheesecloth around the raspberry pulp so that you have a ball. Squeeze the ball so any juice left will fall into the bowl.
4. Push and massage the cheesecloth so that you push the raspberry pulp out, while keeping the seeds inside the cheesecloth. Scrape the pulp off of the outside of the cheesecloth and add it to the bowl. Throw the cheesecloth with seeds in it away.
5. Pour the raspberry juice from the bowl into the pot on the stove. Bring the contents to a boil for a minute and stir it continuously so that it doesn't burn. Add the pectin and the 1 1/2 cups of honey. Continue boiling the mixture for .
6. Use a mesh strainer to skim the top of the boiling mixture to capture any seeds of foam.
7. Allow the jam to cool and put into a plastic container with lid or a plastic bag. Store it in the refrigerator or freeze it. Use the jam within two weeks.
Tags: , , boiling mixture, bowl Pour, five minutes, into stove
Coleslaw typically contains cabbage, mixed with a salad dressing. Amish coleslaw, however, does not contain a creamy or mayonnaise-based dressing. The dressing has a sweet and tangy flavor that consists of spices, sugar, vinegar and oil. The mixture boils on the stovetop so that the sugar dissolves into the liquid. Once the dressing coats the cabbage, the coleslaw sits in the refrigerator so that the vegetables soak up the dressing and become infused with flavors.
Instructions
1. Combine 1 large head of shredded cabbage in a bowl, with a finely chopped green pepper and onion. Add 1 cup of white sugar to the and stir well.
2. Combine 1 cup of white vinegar, 1/2 cup of vegetable oil, 1 tsp. white sugar, 1 tsp. celery seed and 1 tsp. of salt and pepper into a saucepan. Bring the ingredients to a boil on the stovetop for 3 minutes and stir the mixture while it boils.
3. Remove the dressing from the stovetop. Allow it to cool completely to prevent the cabbage from wilting.
4. Pour the liquid dressing over the . Stir to saturate the vegetables.
5. Cover the bowl with a lid. Place the Amish coleslaw into the refrigerator for 24 hours and then serve. Keep the coleslaw covered when you are not serving it. Stir the mixture before each use to ensure consistent flavors.
Recipe for Casserole. If you like the flavor of tortilla casserole and eat chicken, you'll love this cook chicken tortilla casserole recipe. Enjoy chicken tortilla casserole with your family of friends!
Instructions
1. The first step in cooking chicken tortilla casserole with this recipe is to combine soups and sour cream in a medium bowl and mix well.
2. The next step in making chicken tortilla casserole with this recipe is to add the olives, onion, tomatoes, black beans, corn and Tabasco, and mix well.
3. Then, spray the 3-qt baking dish or a 13x9 dish with Pam.
4. Spread a small amount of the mixture over the bottom of the dish.
5. Arrange a layer of tortilla strips over the sauce, then a layer of chicken over the tortilla strips.
6. Top with a layer of the soup mixture, then a layer of cheese. Repeat the layers until all the ingredients are used.
7. Finally, to complete this perfect chicken tortilla casserole simply bake, covered, at 350* for 45 minutes or until bubbly.
You do not have to be a monkey to enjoy banana salads.
Those sunny yellow bananas in your kitchen are for breads and cereal toppings. The creamy, sweet flavor of bananas adds a new dimension to salads. Before adding the banana slices to your salads, toss them with lemon juice to retain the color and prevent browning.
Frozen
Frozen fruit salads blur the line between salad and dessert. The creaminess of the bananas makes this dessert similar in texture to ice cream. Recipes for frozen cranberry-banana salads can be found on the Internet. Most involve combining crushed pineapple, sour cream, mashed bananas, frozen whipped topping, canned whole cranberries, sugar and optional nuts. This mixture is frozen into a loaf pan or cupcake liners until firm and served. Try this frozen salad with iced tea for a cooling, casual Southern version of high tea.
Citrus-Topped Salad
Turn any green salad into a fruity treat with the addition of citrus slices, shredded coconut and bananas. Add these fruits to the top of salad greens, and lightly dress with flavored honey or a citrus vinaigrette. This is a refreshing salad to serve any time of the year, especially during the winter when citrus fruits come into season. Save preparation time and opt for canned mandarin oranges or canned grapefruit slices to add to the salad instead of using fresh fruits, if desired. The citrus juice from the fruit slices will keep the banana from turning brown.
Peanut Butter Dressed Banana Salad
Peanut butter and banana sandwiches bring together the salty, savory flavor of peanut butter with the sweet creaminess of bananas, but peanut butter is for more than just sandwiches. Take the basics of the sandwich and turn it into a banana salad, using peanut butter as the base for the dressing. Combine sliced bananas, sliced strawberries, lemon juice and chopped peanuts together. Pile this on top of a romaine lettuce base and drizzle with a peanut butter and honey dressing, thinned with orange juice and yogurt.
Banana Waldorf Salad
Add a tropical touch to a traditional Waldorf salad with bananas. A traditional Waldorf salad contains apples, walnuts, celery and grapes in a creamy dressing. Instead of grapes, use bananas for a twist on the classic. The recipe from Campfire Marshmallows omits the celery and only calls for apples, walnuts, bananas and marshmallows to be mixed in a sweet, creamy dressing. Omit the marshmallows from your version if desired, or add the grapes in and call it a creamy fruit and nut salad instead of a Waldorf salad.
Tags: , , creaminess bananas, creamy dressing, lemon juice, more than
You can't always serve fresh baked bread right from the oven. On those days, you can still serve warm and toasty bread, using a ceramic bread bowl. Heat these bread warmers in the oven for a brief time, and then line them with a cloth napkin or dish towel that surrounds and protects your bread. This simple process has delicious results.
Instructions
1. Preheat your oven to 350 degrees Fahrenheit.
2. Place your oven-safe ceramic bowl inside your preheated oven. A ceramic bowl that is not oven-safe may crack. A glaze on a ceramic bowl that is not oven-safe may also leach dangerous chemicals into your food.
3. Set your timer for 15 to 20 minutes.
4. Remove the ceramic bowl from the oven carefully when the time has elapsed, using your oven mitts.
5. Line the ceramic bowl with a cloth napkin or dish towel.
6. Place your bread on top of the napkin or towel inside the .
7. Wrap the corners of the napkin or towel over the top of the bread to keep the heat in as you bring it to the table.
Guacamole, a dip made from ripe avocados, can be served alongside tortilla chips, crackers or fresh vegetables. Guacamole can also be used as a topping for tacos, enchiladas, fish and other dishes featuring Mexican flavors.
History
Guacamole originated in the Aztec culture. Its name is derived from a word in the the Aztec language that translates to "avocado sauce." Aztecs made guacamole by mashing ingredients in a mortar and pestle called a "molcajete."
Ingredients
Mashed avocado is the main ingredient in guacamole. Other common ingredients include salt, pepper, lime or lemon juice, chopped onion or scallions, minced garlic, chopped cilantro, chopped tomatoes and minced serrano or jalapeno chiles.
Variations
Avocado dip is similar to guacamole but includes sour cream or mayonnaise, which gives the dip a creamier texture. The addition of such ingredients to traditional guacamole adds extra fat and dilutes the avocado flavor. Prepared guacamole sold in supermarkets is better characterized as avocado dip.
If you have never enjoyed a corn dog, then you may have no idea what a delicious treat you are missing out on. Traditionally, corn dogs are hot dogs served on a stick and covered in a corn meal batter. Instead of buying corn dogs from a carnival, you can make your own corn dogs at home.
Instructions
1. Purchase the items that you need for your corn dogs. Pick up a package of hot dogs and Popsicle sticks. You'll also have to get the ingredients to make your batter: cornmeal, , flour, sugar, shortening, salt, eggs and milk.
2. Heat vegetable oil in your deep fryer to 350 degrees. If you don't have a deep fryer, you can use a large frying pan with oil to cook the corn dogs.
3. Prepare the corn dog batter. Sift together the flour, 2 tbs. of sugar, 1 tsp. of baking powder and a pinch of salt. Cut 2 tbs. of shortening into the cornmeal. Combine the beaten egg and the milk. Mix together all ingredients to create a thick batter.
4. Place sticks into bottoms of hot dogs. Coat the entire hot dog in the prepared batter by rotating the hot dog in the batter bowl.
5. Cook the in the fryer for approximately 5 minutes. Place the cooked corn dogs on a plate with paper towels to drain off the excess vegetable oil.
Alfredo is a creamy, white sauce that is commonly used for Italian pasta dishes. Its key ingredients include cream, Parmesan cheese and butter. It is very rich in both flavor and texture. While a simple sauce with just those three basic ingredients is complete, you can add a variety of spices to the sauce to add to its flavor dynamic so that it directly reflects your preferences.
Parsley
Dry parsley can be added to the sauce directly, or fresh parsley can be sprinkled on top of it once the dish is plated. Parsley provides a fresh, clean and slightly peppery bite to the sauce without overwhelming it. A fresh sprig of curly or flat parsley can also be served next to the dish as a garnish.
Garlic
It's hard to describe the flavor of garlic, as it has a flavor all its own. This tasty spice can be added to alfredo sauce either by mincing fresh cloves directly into the sauce or by adding a small amount of garlic powder as the sauce cooks. Garlic adds another level of complexity to the flavor of the finished sauce. It also becomes deliciously fragrant as it cooks.
Black or White Pepper
Add a little or a lot to spice up your alfredo sauce. White pepper will keep your sauce white in color while black pepper will add dark colored specks throughout the sauce. For a spicier sauce with a more definitive bite, try using ground whole peppercorns.
Red Pepper Flakes
Add a real spicy kick to your sauce by sprinkling in some red pepper flakes during cooking. Add a little for a slight kick or a lot if you really want to turn up the heat.
Cayenne Pepper
Cayenne pepper adds a spicy, smoky kick to your alfredo sauce. For a Cajun alfredo, combine it with red pepper flakes and paprika.
Oregano
This quintessential Italian spice is the perfect way to add real ethnic flare to your alfredo sauce. Add in a of dried oregano or mince fresh oregano into your sauce as it cooks. For real old-world Italian flavor, combine it with basil.
Basil
Basil is a familiar Italian spice that has a sweet, clean flavor. It can be combined with oregano or thyme, or it can be used as a standalone spice. Sprinkle a small amount of dried basil or chop fresh basil leaves into your sauce as it cooks for a crisp, sweet, familiar and inviting flavor.
Thyme
Thyme, another familiar Italian spice, is an excellent addition to alfredo sauce. The flavor of thyme is cool, crisp and slightly peppery. It adds a familiar Italian flavor to alfredo sauce and is excellent when paired with basil, rosemary or oregano.
Rosemary
Rosemary provides a richly herbal, fresh and crisp taste to alfredo sauce. It is excellent when chicken or fish is incorporated into the dish. Add a bit of dried rosemary or fresh chopped rosemary to the sauce during cooking. It pairs especially well with basil.
Chili Powder or Chipotle Peppers
Chili powder or chipotle peppers provide a sweet, smoky and spicy flavor to your alfredo sauce. These spices are bold, so you'll only need a little bit. Chili pepper and chipotle peppers pair well with paprika and cayenne pepper.
Paprika
Paprika has a mild, sweet flavor and is a deep orange-red in color. Adding it into your alfredo sauce will turn the otherwise white sauce into a beautiful blush-colored sauce that tastes as good as it looks. Add a small amount of paprika to the sauce as it cooks or sprinkle a small amount over the sauce for a good-looking garnish. Paprika goes well with cayenne pepper, red pepper flakes or chili pepper for a Cajun-inspired alfredo sauce.
Tags: alfredo sauce, alfredo sauce, small amount, your alfredo, your alfredo sauce
Household tradition has made chicken noodle soup the remedy of choice for common colds, the flu and a rainy day. Homemade soups are made from the healthiest natural ingredients, with no added preservatives, chemicals or other unnatural ingredients. This recipe makes approximately 4-1/2 quarts or 10 servings. Even the youngest member of the family can contribute in the kitchen to help put this soup together.
Instructions
1. Wash the chicken thoroughly; remove the skin and any excess fat.
2. Place the cleaned chicken and 5 cups of water in a slow cooker. Heat to 300 degrees and then simmer for three to four hours, until the chicken is cooked and falls off the bone. Follow the instructions on your own slow cooker if they differ from these.
3. Cut, slice and dice the onion, three carrots and three pieces of celery. Set them aside.
4. Take the cooked chicken out of the slow cooker. Remove the meat from the bones and break it into small pieces. Drain the broth through a sieve.
5. Add the broth back into the slow cooker. Place the bouillon cubes in the hot water, mix until dissolved and add it to the slow cooker.
6. Combine the chicken, prepared vegetables and all the seasonings together in the slow cooker.
7. Heat the soup until it reaches a boil, then turn the heat down and simmer for one hour (when the vegetables should be tender).
8. Cook the egg noodles according to package directions in a pot on the stove. Add the cooked noodles to the slow cooker. Cook an additional 30 minutes.
9. Turn off the slow cooker, remove the soup and serve.
The rich, robust flavors of red wine make it a great accompaniment to many different kinds of meals. With a wide variety of vintages from merlot to shiraz, the right red wine can be the perfect finishing touch to a pasta dish.
Instructions
1. Use red wine to tame spicy pasta dishes. The tannins in red wine work well to help lessen the intensity of hot spices in between bites. Serve red wine with pasta dishes containing hot peppers or that are especially spicy.
2. Pair red wine with red sauces. Red wine accompanies just about all red sauces and sauces that are tomato-based. The robustness of the red wine cuts the acidity of the tomatoes in the dish and the flavors contrast each other well. Pair pasta dishes with red sauces like marinara with a deep chianti or a cabernet.
3. Serve red wine with red meat. The basic rule of thumb when it comes to wine is to always serve red wine with red meat like beef and lamb. This rule is an old one, so serve red wine with any beef, lamb or sausage. The right red wine for your meat dish varies, but shiraz and cabernet usually pairs well with red meat.
4. Explore red wines from around the world. Spaghetti and manicotti don't necessarily have to be served with Italian red wine just because they are Italian dishes. Experiment with some of the great red wines from Australia and France and find your own favorite red wine to accompany all of your pasta dishes.
Tags: , wine with, , beef lamb, dishes containing, pasta dishes containing, right wine
Pork tenderloins are a popular cut of pork. Freezing can keep pork tenderloins on hand without the risk of bacteria, however, they must be frozen properly to extend their shelf life.
Freezing Freshly Butchered Pork
How you prepare pork tenderloin for freezing is important. For long-term freezing of fresh pork from the butchers, it is best to wrap the polystyrene tray the fresh pork comes in with cling wrap to prevent air from entering. It is important that the meat is either refrigerated or frozen within two hours to prevent spoiling.
Freezing Store-Bought Pork
Your store-bought pork tenderloin must be properly wrapped in cling wrap or aluminum foil before it goes in the freezer. Without proper preparation, storing your pork tenderloin in the freezer is unlikely to extend the shelf life at all and may very well allow in bacteria and spoilage.
Freezing Time
Ideally, you should eat your pork tenderloin within three months for maximum nutrition and taste. However, it can be kept for four to 12 months in the freezer if properly stored and wrapped.
Nothing is more comforting than coming in from the outdoors on a cold, winter day and having a big pot of homemade vegetable soup bubbling on the kitchen stove. A variety of vegetables with enough beef stock for flavoring will give you plenty of antioxidants to keep you healthy. Add a heaping helping of love and V-8 juice, and you'll have all you need to stay warm. This recipe may be refrigerated or frozen to enjoy later.
Ingredients
You'll need one pound of ground beef, one large can of V-8 juice, one finely chopped onion, three diced carrots, two diced potatoes, one 14-oz. can of whole yellow corn, one 14-oz. can of cut green beans, one cup of water, a dash of Worcestershire sauce and salt to taste.
Preparation
Crumble the ground beef and cook in a large skillet until it turns brown. Drain the grease in a colander.
Mix Ingredients
Pour the drained ground beef into a large stock pot. Pour the V-8 juice into the pot and add the water. Bring to a boil. Add the chopped onions, diced carrots and diced potatoes. Bring to a boil again. Pour the canned corn and green beans into the pot. Add the Worcestershire sauce and salt. Reduce the heat and allow it to simmer for an hour.
Variations and Additions
Sauté the onions with the ground beef for a slightly different flavor. If you have celery in your produce bin, add chopped celery. Other seasonings you may add include a dash of ginger, nutmeg or cinnamon. To thicken the broth and give it a slightly sweeter flavor, add a large can of creamed corn. You may also add canned peas, canned diced tomatoes or canned okra. For additional protein, include a can of your favorite beans. Vegetarians may leave out the and add more beans.
Accompaniment
The ideal accompaniment to homemade vegetable V-8 soup is crusty French bread with butter or olive oil. If you're a cheese lover, sprinkle shredded Parmesan, Romano or cheddar cheese on the bread and toast it until the cheese melts.
Leftovers
Eat as much as you want, and then save the rest for later. After the soup cools, ladle it into quart-sized containers and refrigerate or freeze. When you want the comfort of homemade vegetable soup, just heat it up and serve it.
Pepperoni ranks as America's top choice when it comes to pizza toppings. The pepperoni pizza is a classic, regardless of crust or cheese preferences. After preparing the pizza base, spreading the sauce and sprinkling the cheese, it all comes down to the pepperoni. Professional methods for spacing and presenting on pizza are below.
Instructions
1. Remove the pepperoni from its original packaging. Usually pepperoni comes already prepared in circular slices but whole pepperoni sausages will have to be sliced before proceeding.
2. Place a stack of pepperoni slices into your dominant hand, slightly fanned out on top of each other. Hands should always be thoroughly clean before using this method.
3. Use the thumb to push the top pepperoni slice off center of the stack and toss onto the pizza. The movement is very similar to that of a card dealer dealing out playing cards. It's best to start placing slices on the very outer edge.
4. Repeat step 3, evenly spacing pepperoni slices as close together or as far apart as you desire. The amount of pepperoni you have may dictate the spacing of the slices but a good rule of thumb is 8 pieces per slice.
5. Continue spiraling pepperoni slices inwards until you reach the center of the pizza.
6. Put one to three pepperoni slices almost on top of each other at the center of the pizza. This ensures the tips of the individual slices get their fair share of pepperoni.
7. Sprinkle a little Italian spice mix over the pepperoni slices to enhance their flavor.
Until recently, many people used grills just to cook hamburgers, hot dogs and an occassional steak. Thanks to the popularity of cooking shows on television channels such as The Food Network, grills are now used to cook less-traditional foods. Many of these larger cuts of meat including chicken, turkey, and pork require a technique called indirect grilling. Indirect grilling is a slow-cooking version of grilling.
Instructions
1. Prepare the wood chips for indirect grilling with indirect heat. One of the best things about cooking with indirect heat is the slow cooking process allows flavors to infuse the meat you are cooking. A popular way to flavor meat with indirect cooking is using smoke and to use smoke you need to purchase wood smoker chips. You should have one cup of wood smoker chips for every hour you intend to cook the meat on the grill. Soak this chips for one hour before you start the grill.
2. Prepare your fuel source. If you are using a gas grill, preparing the fuel source is easy. All you have to do is turn the valve on the propane tank and turn the burners on. If you are using a charcoal grill, start the charcoal using a chimney starter.
3. Prepare the cooking surface for indirect grilling. If you are using a gas grill, turn on the burners on one side of the grill. On the other side you will place a drip pan under the cooking surface. This will allow the meat to cook indirectly as the heat is not directly below the meat. If you are using a charcoal grill, place the coals evenly on the two sides of your grill. Place a drip pan under the middle of the grilling surface. This will allow you to grill the meat using indirect heat on a charcoal grill.
4. Place your seasoned meat over the drip pan on your grill. Try using a seasoning rub alone with the smoke from the wood smoker chips. Take a half cup of soaked wood smoker chips and place them on the coals of the charcoal grill. The wood will start to smolder instead of ignite as a result of the soaking. Close the lid of the grill quickly so none of the smoke escapes. Leaving the lid open will allow the wood smoker chips to ignite, which you do not want to happen. If you are using a gas grill, there is one more step to take before placing your wood smoker chips over the heating elements. You will need to create a foil packet, and place one cup of wood smoker chips inside the packet. Poke holes in the packet with skewers or a knife. Place the packet over the heating element of the gas grill. This will produce smoke. Close the grill lid so the smoke does not escape.
5. Cook your meat until it reaches the proper internal temperature for the desired doneness you have chosen. Remove the meat and let it sit for 10 to 15 minutes to allow the juices to settle. Slice the meat and serve with any side dishes you have prepared.
Pickling chili peppers can preserve them far beyond their typical shelf life. Pickling is a good idea if you have a large crop in your garden or if you found a deal on them at your local supermarket.
Instructions
1. Wash your Ball jars and lids.
2. Place about 4 inches of water in a pot, then place the pot on the stove and turn it on to low heat. You will want the water hot but not hot enough to boil. Keep the lid off for now.
3. Cut your chili peppers. If they are too large for the jar you will need to cut them in half. Leaving the seeds in will also leave some of the spice in the peppers, so remove them if you want mild peppers. If you do not cut the peppers, poke a few holes in them so the pickling can take place on the inside as well.
4. Blister and remove the skins of the peppers. This is done by heating the frying pan and placing the peppers in it. In a moment the skins of the peppers will begin to crack and bubble. When this happens, take them out. Once the peppers have cooled you can easily pull off the skins.
5. Pour the pickling ingredients into the frying pan on the stove (5 cups vinegar, 1 cup water, 4 tsp. pickling salt, 2 tbsp. sugar, two cloves garlic). Allow the mixture to simmer for 10 minutes, then remove the garlic from the pan.
6. Fill the jars with peppers, then pour in the pickle solution. Don't fill the jars to the rim. As the peppers get pickled some pressure will build, which will result in pickle juice spraying everywhere when you reopen the jar if you haven't left enough space. Seal the jars by tightly placing the lids on them.
7. Boil the water in the pot, place the jars in it and cover it with a lid. Allow the pot to boil for 10 minutes, then remove the pickle jars from the water. Allow the jars to cool to room temperature before placing them in a refrigerator (although this is not necessary). If you you place the hot jars into something cold right away, the glass may break.
Tags: , , minutes then remove, place jars, skins peppers, then remove
BBQ sauce that has simmered too long on the stove becomes thicker than desired. The flavors become more pronounced as well. If it's a spicy sauce, the heat level increases the thicker the sauce becomes. You can use bottled BBQ sauce as a marinade to get flavor into the meat rather than just sitting on the surface. Instead of diluting thickened sauce with water, which will make it weaker, dilute it with ingredients found within the sauce.
Instructions
Tomato-Based Sauce
1. Read the ingredients on the label or the recipe in your cookbook. Instead of water you want to determine which ingredient will retain the flavors in the sauce. Quite a few commercial sauces are based on tomato sauce with spices and sugar added. Ketchup has those ingredients.
2. Add equal parts ketchup with beef broth if you're barbecuing beef or chicken broth if you're barbecuing chicken or pork.
3. Add 1/4 cup of the ketchup mixture to 1 cup of the BBQ sauce at a time, tasting after each addition until the consistency and flavor is to your liking. If the sauce is not tomato based, thin it with chicken or beef stock.
Vinegar Based
4. Remove 2 tbsp. of the BBQ sauce and set it aside.
5. Add 1 tbsp. of apple cider vinegar to 1 cup of the BBQ sauce until you've reached the desired consistency.
6. Taste the reserved sauce. Compare it to the thinned sauce. If the isn't as spicy as the , add a few drops of hot sauce. If it's not sweet enough add 1 tsp. of honey, maple syrup or brown sugar. Keep adding the hot sauce and/or honey until both sauces taste about the same.
If you haven't said it, you've heard it been said--"This tastes like dirt." Coffee is one of the most popular beverages in the world and is imported to the United States from dozens of countries. Coffee is strong, versatile, caffeinated and...gross. Since can't seem to convince through persuasive speech alone, here are a few ways you can learn to like (or maybe even love) a cup of joe.
Instructions
1. Start with hot cocoa. Prepare a cup of hot chocolate and a cup of coffee when you get up in the morning. Drink the hot chocolate, but take in the smells the coffee produces. Do this several mornings in a row.
2. Make it weak. Purchase a mild-flavored coffee with low acidity and make your first cups of java with less than the recommended measurements. The result will be a watery cup with subtle coffee taste.
3. Add milk or cream. Many coffee drinkers learn to love the taste by adding whole milk, skim milk, half & half or cream. Milk is so popular in coffee that many people never break this habit. You will often hear baristas at coffee shops ask, "Would you like me to leave room for cream?"
4. Dump in some sugar. Adding generous portions of sugar may help coffee haters become .
5. Move gradually from heavily flavored coffees to regular brews. Cappuccinos are a good drink to start with because they have a very mild flavor. Vanilla, caramel or mocha (chocolate) are also good for covering up a coffee taste.
6. Keep drinking a daily cup of coffee. It is common to hear that coffee is an acquired taste. This rings true for most people. Don't give up if you initially resist the taste; it will grow on you.
Avocado can serve as an alternative to butter spreads on sandwiches.
Vegans do not consume animal products of any kind, including dairy. If you have to bake a dessert suitable for a vegan or someone on a strict diet, you can choose several alternatives to butter. Such alternatives tend to be cholesterol-free and all-natural. Like butter, however, they are high in fat and should be used in moderation.
Instructions
1. Try a nonhydrogenated oil spread on toast or in baked goods. This is the most butter-like butter alternative in terms of flavor and texture.
2. Drizzle flax seed oil over cooked vegetables instead of butter. It has a light, slightly buttery flavor that even many meat eaters find satisfying when it's served this way. It can also be used in salad dressings, but it's best not to heat flax oil. It has a high concentration of essential fatty acids that become unstable at high temperatures.
3. Use olive oil on bread or toast. In some countries it is more common to eat toast with olive oil and salt than butter.
4. Try organic light sesame oil or organic corn oil as a butter alternative in baked goods. Make sure the oil is organic and good quality, especially if you are using corn oil. Nonorganic corn is frequently genetically modified.
5. Use mashed avocado as a spread on bread or in sandwiches. Although it has a different flavor, it is rich and creamy and has a mouth feel that is similar to that of butter.
6. Try onion butter on bread or vegetables. Onion butter is just onions cooked very slowly with a little bit of salt and oil until they become very soft and spreadable. When made correctly, the long cooking time brings out the sweetness in onions, and onion butter can be sweeter than apple sauce.
7. Spread carrot butter or carrot cashew butter on toast or cornbread. The sweet, rich flavor of carrot or cashew butter combines perfectly with cornbread.
8. Try fruit butters like apple butter and pear butter on warm bread or as a pancake or waffle topping. Fruit butters are thicker than traditional fruit spreads like jam or preserves, and when made with fruits like apples and pears, the skins are generally left on.
Recipe exchanges give you the opportunity to spread your favorite recipes to others and get some new ones to try out. You may feel your cooking is getting a little stale. Maybe you're relying on the standbys quite often. Recipe exchanges mix things up a little bit and keep it interesting. Follow these steps to organize a recipe exchange.
Instructions
1. Talk to friends and family members about exchanging recipes. Gauge their interest.
2. Write down the names of everyone who wants to participate in the recipe exchange.
3. Map out who will give a recipe to whom. You may also decide to photocopy each recipe so everyone gets it.
4. Choose food categories to focus on. You can organize a weekly exchange, with a different food type each week. It can be poultry one week, followed by appetizers the next.
5. Go online and start a recipe exchange. It's as easy as sending an email to friends soliciting their favorite recipes. You can also put a post on a forum asking for recipes. Before you know it, you'll have tons floating around.
6. Download software to organize your recipes. Use a search engine to find it. There are plenty of free software downloads available.
7. Get tips from online recipe exchanges. Use a to look for existing message boards and forums devoted to .
Canned whole cranberries typically come packed in a sweetened, cranberry sauce liquid.
When it comes to fruit, it doesn't get more American than cranberries, one of only a few fruits native to North America. A classic at the Thanksgiving table, cranberries have a tart, slightly sweet taste to them that works well in several recipes. When working with cranberries, fresh is always best, but not always available. Canned whole cranberries are a fine substitute for fresh in just about any recipe that calls for cranberries.
Cranberry Sauce
Although you can simply open up the can of whole cranberries, dump it in a bowl with its liquid and serve it as is, doctor it up a bit for a more dessert-like cranberry sauce. One option is to add other fruits to it, such as mandarin oranges, blueberries or chopped apples. Add nuts, such as pecans and walnuts, to add a bit of crunch to plain cranberry sauce. Add spices, such as nutmeg or cinnamon to spruce it up as well.
Cranberries in Gelatin
Fruit is a common addition to gelatin mold desserts and canned cranberries are no exception. Cranberry gelatin salad is a classic gelatin dessert that starts with dissolving the gelatin mix in water, then adding the cranberries and sauce. Some recipes call for the addition of other fruits as well, such as pineapples and apples. Once well-combined, refrigerate the gelatin mixture to chill until firm. Top with heavy whipped cream when you are ready to serve.
Cranberries in Pie
If you love cherry pie, think of cranberry pie as a tart twist on the original. Canned cranberries work very well as a fruit filling because it already comes in a sweetened sauce so all you have to do is pour it into a prepared pie shell. You can also add canned cranberries to cherry pie or other fruit pies, such as apples, blueberry or even peach pie. Another idea is to spoon the canned cranberries over cheesecake instead of the more-common cherry topping.
Cranberries in Cakes
You can add whole cranberries to a simple cake batter to make a cranberry cake. Drain the cranberries from the sauce first so you do not end up with thinned-out batter. Use the cranberries for cupcakes, coffee cake, muffins and scones as well. Another way to add cranberries to cake is to sprinkle the canned cranberries with flour and pour them on top of a cake batter already in the baking pan. Once bake,d the cake has an attractive layer of cranberries on top. Dust with powdered sugar before serving.
Speckled butter beans are a dinner staple throughout the southern United States. The creamier, nuttier cousin of the much lamented lima bean, they are the perfect match for a piping hot pan of corn bread and a steaming bowl of rice. The recipe below gives one version only of the standard dish. There are any number of regional variations and personal preferences, so feel free to explore.
Instructions
1. Place 1 ham hock in a heavy dutch oven or soup kettle. Add 1 qt. of water and place the pan over medium heat until the water comes to a boil.
2. Reduce the heat to low and add 1 tbsp. of vegetable oil and 6 cups (approximately 2 lbs) of fresh or frozen speckled . If you're using frozen speckled butter beans, stir them gently with a wooden spoon after placing them in the water, to separate any clumps.
3. Simmer over low heat, partially covered for 45 minutes to 1 hour, stirring occasionally.
4. Add a bit more water as the beans cook to keep them from sticking. If it seems they are in danger of drying out, add ¼ cup of hot water and stir. Beans are done when the skins are soft and the inside of the bean is creamy.
5. Remove the ham hock and add 2 tbsp. of butter. Stir until the butter is melted and then season to taste. Serve immediately with rice and cornbread.
6. Refrigerate and re-heat leftovers for up to 4 days.
If you are having a party with a tropical theme you will want food that matches your theme. Fortunately, there are a number of tropical foods and you can use them for everything from drinks to dessert.
Drinks
Coconuts are the quintessential tropical food item. You can purchase coconut water and coconut milk for drinks. If you have an adult crowd, you can make piña colada drinks to stay in the tropical theme. If you prefer non-alcoholic then you can make the piña coladas without alcohol. And if you want to cool off the crowd, you can make a coconut and banana smoothie by mixing 1 cup of coconut milk with 1 banana, 1 cup of milk and a ½ cup of ice in a blender until smooth. If you prefer pineapple to banana, you could omit the banana and instead use ½ cup of fresh pineapple.
Snacks and Appetizers
Tropical fruit is a must-have for a tropical party and it makes a great snack or appetizer. Common tropical fruits that you will want to use are pineapple, kiwi, starfruit, papaya and mangoes. Macadamia nuts are also a idea for tropical parties. Be sure that none of your guests has a nut allergy before using macadamias in any of the food. Put a twist on traditional chips and salsa by making a tropical mango salsa for the chips.
Main course
A buffet is a great option for a tropical party as you can make the buffet table look like a luau buffet. While you might not want a large roasted pig at the head of the table, there are a few other main course items you could have available. Coconut shrimp is a good choice for a tropical food. You could also serve pineapple teriyaki chicken, fish crusted with macadamia nuts or a fish or chicken with a mango salsa. If you are looking for tropical food ideas for picky eaters or children you could opt for something like fish sticks or make sandwiches using tropical cookie cutters to have them in the shape of palm trees, pineapples or fish.
Desserts
While fresh fruit makes a great tropical dessert, you could also use the fruit in other dessert items. For instance, instead of just having pineapple you could have a pineapple upside down cake or a pineapple cream cheese pie. Fruit tarts that contain tropical fruits would a be a hit. You could also make some cookies with macadamia nuts in them, and don't forget the coconut cream pie.
Tags: could also, tropical food, coconut milk, could have, crowd make, great snack
Barrels have been used for centuries to store our beverages, whether it was water, beer or wine. Barrels are useful in that they take a long time deteriorate, but they also contribute to the flavoring of the things we drink, which is not so desirable with water, but beer and wine are different. While most people in a high-tech fermenter, it's still possible to brew beer in barrels the old-fashioned way.
Instructions
1. Prepare your mash, or simply use malt extracts to create your wort. Follow the directions provided in your beer kit to know the proper proportions of ingredients.
2. Pour your wort into the fermenter, along with an appropriate portion of cold water and the yeast. Remember to re-hydrate the yeast first, or else the yeast may not . If the yeast fails to fully activate, it's possible it will not ferment all of the malted sugars, leaving you with a sweet, very low-alcohol brew.
3. Wait at least 5 days before disturbing the wort, which has been fermenting since the addition of the yeast.
4. Siphon the beer into the barrel. The easiest way to do this is by using a beer siphon and placing the fermenter above the barrel.
5. Pour yourfinishing hops in the barrel. This is important, as the finishing hops are what give the beer its final flavor. That, coupled with the fact you're finishing the fermentation in a barrel, is going to have a profound effect on the final flavor of the beer.
6. Allow the beer to ferment for at least 7 more days, or maybe even longer, depending on when you made the transfer to the barrel. If you are using a barrel that comes with a spigot, you can pour beer directly from the barrel into bottles. Alternatively, you can siphon the beer back to the fermenter and pour from there.
Tags: , brew beer, final flavor, finishing hops, fully activate, Pour your, water beer
Michigan may not immediately spring to mind as a winery hot spot in the United States, but in truth it is one of the more recognized wine regions of the Midwest. While certainly not on par with the likes of the Napa Valley in California, Michigan's wine country is full of large wineries, scenic countryside and plenty of opportunities to see the wine region up close via either self-conducted trips or guided tours.
Fruitful Vine Tours
Fruitful Vine Tours offers an array of touring options through the heart of Michigan's southwestern region, which is the state's most popular and productive wine area. Fruitful Vines is special in that it operates independently of any single winery in the region, giving the tour guides the freedom to take you through several wineries in the area as part of a single tour. This gives you a diverse view of the entire wine country and allows you to stop for tastings at various wineries instead of just one. For the best experience, opt for the personal , which can accommodate any size group. The all-day private tour pairs you with a knowledgeable guide who will take you throughout four scenic wineries as well as a chocolate shop and cellar tour. Fruitful Vines also offers non-private group tours and wagon tours through the picturesque countryside.
Fruitful Vine Tours
P.O. Box 44
Stevensville, MI 49127
269-978-8777
fruitfulvinetours.com
Leisure Limousine
The Leisure Limousine company is primarily a shuttle and limo company in Southwest Michigan, available for private clients, airport guests and so forth. However the company also offers an extraordinarily popular wine tour through some of the most beautiful areas of Southwest Michigan's wine country. The tour is conducted in one of Leisure Limo's private shuttle limousines. A professional chauffeur will take you on a tour through the countryside as part of an all-day wine tour. The drivers employed for the Leisure Limos Wine Tour are incredibly knowledgeable about area wineries and will provide detailed information about each area as you tour it, often stopping for private tastings at each winery. The tour also includes complimentary stemware and decanters to mark the occasion. During peak season, some nearby hotels also offer package deals that give a significant discount on the Leisure Limo tour if you stay at the hotel for at least one night.
Leisure Limousine
5235 Portage Road
Kalamazoo, MI 49002
866-925-4667
leisurelimos.com
Vineyard Inn Tours
The Vineyard Inn is located on Michigan's scenic Leelanau Peninsula in the northwest portion of the state. The peninsula is home to nearly 20 separate wineries and, apart from southwest Michigan, is one of the hearts of Michigan's wine country. The Vineyard Inn is a sprawling resort complex on the peninsula that caters to guests of all types. Its private wine tour is available to guests and non-guests alike and offers a full wine tour experience through the myriad of wineries in the area. Local guides will take your group on a guided tour of the countryside in a comfortable custom-designed shuttle. Multiple stops at various wineries allow a chance to taste and purchase the wines offered. Various styles of tours are offered. The standard tours are either in half-day or full-day format and are pre-scheduled throughout the year to take best advantage of the wine seasons. Private group tours can be arranged at any time of the year for special occasions.
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 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, , Mole Poblano, dried chilies, making mole
Avocado is wonderful fruit that is low in saturated fat and sodium and is a good source of Vitamin C, Vitamin K and folate. Not only can you make delicious creamy guacamole from the flesh, but the seed will also produce an impressive houseplant when rooted in glass of water and potted up in a suitable planter.
Instructions
1. Slice the avocado along the length of the fruit. Use a firm even pressure, but be careful not to cut into the seed.
2. Gently pry the two halves of the avocado open revealing the pit.
3. Remove the pit from the flesh and wash off any remaining bits of flesh.
4. Fill a glass or tumbler with fresh water to one inch of the rim.
5. Hold the pit with the rounded end down. This is the end that will sprout a large tap root in a few weeks.
6. Locate the center of the pit and insert 4 toothpicks to a depth of 1/4-inch at equal intervals around the circumference of the pit. The easiest way to do this is to insert two toothpicks directly opposite each other and then add the other toothpicks in between.
7. Set the avocado seed with the attached toothpicks into the glass. The bottom of the pit should be covered half way with water. Add more water, if necessary. The toothpicks will provide support for the pit until it roots.
8. Place the pot on a sunny window sill.
9. Change the water every 3 to 4 days and be sure the bottom of the pit always rests in water.
10. Watch for a large tap root to sprout from the bottom of the pit. This may take 3 weeks or more. The pit may crack or split in half at this point. Soon afterward a shoot will appear from the top of the pit and unfold into a leaf.
11. Allow the plant to grow in the glass until it has established a good root system and the top has several leaves.
12. Plant the seedling in all purpose potting soil so that the top half of the pit is above the soil level.
13. Water the plant regularly whenever the soil dries out. Avoid over-watering.
14. Pinch out center leaves to encourage bushy growth if the seedling becomes tall and spindly.
An authentic Cajun meal is not for the faint of heart. The spicy tastes and unusual ingredients will not appeal to every diner. If, however, you have longed for a taste of the southern United States, Cajun cooking may be just what you want. You can easily learn to cook an authentic Cajun meal to share with your more adventurous friends.
Instructions
1. Buy a black cast-iron pot. Most Cajun families have at least one large cast=iron pot that has been handed down for generations. Cooking in one will add authentic flavor to your Cajun meal.
2. Plan your menu. Recipes for authentic Cajun cooking are available at libraries and bookstores across the country. You can also scour the Internet for all types of Cajun recipes.
3. Choose one main dish, one rice or grain dish and one vegetable for a well-rounded Cajun meal. For example, shrimp gumbo, cornbread and garden butter beans would make a meal any Cajun cook would be proud of.
4. Experiment with your recipes. If you don't have an ingredient on hand, feel free to substitute something you like. Add more or less of ingredients you love or hate, generally personalizing your Cajun cooking.
5. Add dessert. Pecan pie, sweet potato pie and bread pudding are all examples of traditional, authentic Cajun desserts.
Tags: authentic Cajun, Cajun cooking, Cajun meal, meal, with your, your Cajun