Christmas is often a time for overindulging in unhealthy foods, but kids and adults alike would benefit from being offered healthy options during the holiday season. If you would like to present children with a tasty, healthful treat at your Christmas gathering, remember to keep the flavors simple, as kids aren't likely to be excited about snacks that have multiple ingredients and complicated recipes.
Fruit and Yogurt
Kids often love fresh fruits, so you can create a tray of sliced and diced pieces of fruit. Place the fruit on a festive Christmas platter, and put a dish of yogurt, sweetened with honey if you like, in the center. Children will enjoy dipping fruit pieces into the yogurt, and all elements of this snack provide nutrients their growing bodies will appreciate. If you like, you can concentrate on red and green fruits, like red apples, green grapes, red strawberries and green kiwifruit. If you anticipate very young children will partake of this treat, cut grapes in half to prevent a choking hazard.
Salsa Roll-Ups
Another snack that kids will enjoy without even realizing it's healthy is a platter full of salsa roll-ups. Mix mild salsa and low-fat cream cheese. Spread it thinly on red and green tortillas -- like tomato and herb or olive oil and basil flavored -- and roll the tortillas up. Place in the freezer long enough for them to harden, then remove them and cut them into 1/2-inch-thick slices. Arrange the roll-ups on a solid-colored red or green dish, and watch the kids gobble them up.
Cheese and Crackers
Kids will also enjoy a cheese and cracker tray at Christmas. Cut slices of low-fat cheese with Christmas-themed cookie cutters, then lay them out on an attractive platter. Arrange whole-grain crackers around the cheese, and allow children to make miniature sandwiches out of the two components.
Dubble Bubble is classic bubble gum manufactured by Tootsie Roll Industries. Dubble Bubble is available in a traditional bubble gum flavor, along with assorted mint and fruit flavors. The bubble gum is packaged in bright yellow wrappers that kids can tie together to form candy necklaces. Bubble gum necklaces make whimsical children's gifts as well as charming party favors. If you're hosting a birthday party for your child, have guests make their own gum necklaces as take-home gifts.
Instructions
1. Gather as many wrapped Dubble Bubble gum pieces as you'll need to make the child's necklace. Lay the pieces out in a circle on a table to determine the length. Make sure the finished product will be long enough to easily slip over the child's head.
2. Cut several 4-inch pieces of thin satin ribbon; you can cut more pieces as needed while working on the necklace project.
3. Place two pieces of gum side-by-side, so that their wrapped ends overlap. Tie the ends together by knotting one of the pieces of ribbon around them to create a secure hold.
4. Continue tying the ends of the wrapped gum pieces together with the ribbons, until the necklace reaches the desired length. Finish the craft by tying the first and last pieces of gum together to form a loop.
Curry is a Thai dish made from a variety of curry pastes.
Curry is a flavorful dish eaten in Thai and Indian restaurants around the world. Curry is based on a paste made from a combination of dried herbs and spices and used to create rich, stew-like dishes usually served over rice. The different types of curry pastes are identified by color.
Green Curry Paste
Green curry paste, also known as kreung gaeng keo wahn, is a well known Thai curry made with a blend of fresh green chilies and herbs such as coriander, white pepper and lemongrass. Green curry is often used to flavor beef, chicken and fish dumpling dishes.
Red Curry Paste
Red curry paste, or kreung gaeng phet daeng, is a versatile curry made from dried red chilies, shrimp paste, cilantro root, cumin, garlic and several other herbs and spices. Red curry is often used in coconut-milk based dishes and in lentil dishes.
Yellow Curry Paste
Yellow curry paste or gaeng leung or gaeng karee, is a mild, mellow blend with a sweet-spicy flavor based on turmeric and curry powder blended with other herbs and spices such as coriander, cumin and lemongrass. It is used to flavor chicken dishes and fish stews.
Orange Sour Curry Paste
Orange sour curry paste, also known as kreuang gaeng sohm, contains the fewest ingredients of any of the curry pastes: red chilies, shallots, sea salt, turmeric and shrimp paste. The sour taste comes from the addition of soured tropical fruits such as pineapple. It is usually a water based curry used to flavor fish.
Panang Curry Paste
Panang Curry Paste (Nam Prik Kaeng Phanaeng) is named for an island off Malaysia's coast and forms the basis for a rich, spicy curry that is generally drier than other curries. In addition to traditional curry ingredients, Panang is often mixed with peanuts and the hottest red chilies.
Masaman Curry Paste
Masaman Curry Paste or Nam Phrik Kaeng Massaman, is a Persian influenced curry paste that originated in Thailand among a heavy Muslim population. It contains whole spices such as cinnamon, nutmeg and cardamom. It is usually served with beef or lamb because Muslims do not eat pork. It is a mild, slightly sweet curry used in stews.
Tags: Curry Paste, curry pastes, herbs spices, made from, used flavor, also known, curry made
Butter and cream are both dairy products, meaning that they are both derived from cow's milk. Cream and butter are very closely related; cream is essentially milk with a high percentage of butterfat, while butter is a semisolid form of cream. However, cream is lower in fat than butter. Butter is usually 80 percent milkfat, while cream is only 30 to 55 percent milkfat. Because cream is liquid and butter is semisolid, their culinary applications differ as well.
Features
Butter and cream are both extremely popular condiments as well as cooking and baking additives. Butter is a staple fat in many cuisines. Cream is used in sauces, dressings and (when whipped) as a dessert topping. It is often added to coffee. Cream and butter both possess rich, mild flavors, which is why they are ubiquitous additions to both sweet and savory dishes.
Production
Butter and cream are derived from milk. When milk is first extracted from a cow, it naturally separates into layers. Because fat is lighter than liquid, the top layers contain the most milkfat, while the bottom layers contain almost no milkfat. Cream comes from the top, or highest-fat, layer. In the past, cream was separated from milk by skimming it from the top layer by hand. Today, most commercially produced cream is separated from milk by centrifugal force, after which it is pasteurized.
Butter is made from churned cream. When cream is churned, it separates into two products: butter and buttermilk. Butter is semisolid because it is made up mostly of the fat molecules present in the cream, while buttermilk is thin because it is composed of the leftover liquid. While butter is still sometimes made by hand, most commercial butter is made in huge, continuous industrial churns.
Types of Cream
There are many varieties of cream. Most of these are distinguished by their fat content. Cream standards differ from country to country. In the United States, the main types of cream are (in order of fat content): clotted, double, heavy, creme fraiche, whipping, light whipping, table, sour cream and half-and-half. Additional cream varietals include pressurized whipped cream and ultrapasteurized cream. Clotted cream is very thick and contains 55 percent milkfat. It is popular in England, where it is often served with jam, scones and tea. Double cream contains 48 percent milkfat and is often used in making rich desserts. Heavy cream contains 36 to 40 percent milkfat and is favored by gourmands for making whipped cream. Creme fraiche contains 30 to 40 percent milkfat. This cream, French in origin, is a richer, thinner version of sour cream. It is made from unpasteurized cream, which gives it a tangy flavor that makes it popular in sauces. Whipping cream, so-called because it is most commonly used for making whipped cream, contains 35 percent milkfat. Light whipping cream contains 30 to 35 percent milkfat and may be augmented with stabilizers and emulsifiers. Table 18 to 20 percent milkfat and is used with coffee. Sour cream is made from a mixture of soured milk and cream and contains 18 to 20 percent milkfat as well. Half-and-half is made from equal parts milk and cream and contains 12 percent milkfat. Pressurized whipped cream is made from cream, sugar, chemical stabilizers and gas. This sprayable dessert topping is stored in aerosol cans. Ultrapasteurized cream has a longer shelf life than most cream because it has been heated to high temperatures in order to kill any microorganisms. Its flavor is inferior to that of other creams and it does not whip as well.
Types of Butter
There are also many types of butter. Like cream, many of these are determined by fat content, but salt content is another defining factor in determining butter types. In the United States butter must be composed of at least 80 percent fat, while in France, butter must be composed of at least 82 percent fat. The main types of butter are salted butter, unsalted butter, whipped butter, light butter and clarified butter. Salted butter is the most common type of butter. Unsalted butter is preferred for baking, because salted butter can throw off the flavor of sweet desserts. Whipped butter is butter that has had air whipped into it in order to make it more spreadable. Light butter is reduced-fat butter. Because light butter contains additives like gelatin and water, it is not suitable for cooking or baking. Finally clarified butter, or ghee, is butter from which all milk solids have been removed through cooking. The resulting product is clear, rather than opaque, and it can be stored for longer periods of time than butter. Ghee is very popular in India.
History
Butter and cream have been popular throughout the ages, especially in Europe, North America and India. The first butter was made over 4,000 years ago. Butter and cream remain perennial staples in many kitchens. During the 1950s, margarine (a butter substitute made from vegetable oil) became more popular than butter, because it was believed that margarine was healthier than butter. However, this belief is widely held to be untrue.
Cranberries make a beautiful, colorful foundation for many craft projects.
A bowl of cranberry sauce is standard fare at many Thanksgiving celebrations. However, you can use cranberries for much more than sauces and muffins. The rich color and shape of cranberries makes them a lovely decorative addition to many crafty projects. Store fresh cranberries in the freezer until you're ready to undertake a cranberry craft project.
Ice Candles
This craft gives you a one-of-a-kind candle for a holiday celebration. You'll need a container you can tear away, such as a cardboard milk carton or a paper cup. Fill the cup about two-thirds full of fresh cranberries and water. Add a floating candle on top before placing the entire container in the freezer. Once the water is frozen solid, tear away the container to reveal your custom ice candle. You'll want to wait until right before the party to take out the candles so they don't melt before your guests arrive.
Wired Cranberries
Stringing cranberries is a traditional method for creating a homemade garland. Instead of using string to hold the cranberries together, use floral wire. The bendable nature of the wire allows you to shape the cranberry garland however you want. Bend garlands into different shapes to make Christmas tree ornaments. Shape the wire into a circle so the cranberries fit around the bottom of a round candle as a decorative accent.
Flower Arrangements
Fresh cranberries add a twist to a plain floral arrangement. Fill a clear glass vase about three-fourths full with fresh cranberries and add water to the top of the berries. Arrange the flowers in the cranberries and water to create the look you want. White flowers make a nice contrast to the red cranberries, but use whichever flowers you prefer.
Hanging Stars and Hearts
A foam core acts as the foundation for this hanging cranberry craft. Cut the foam core into any shape you want for a hanging decoration. Stars, hearts and other basic shapes work well. Hot-glue fresh cranberries to the foam core to cover the surface. Pin a ribbon to the foam to create a hanger for the cranberry ornament.
Kissing Ball
A kissing ball is a common holiday decoration; kissing balls covered in cranberries make a rich, festive display. Use a foam ball as the base; you'll find different sizes in craft stores, so choose the one that best fits your project. Before you begin decorating the ball, you need to add a hanger to it. Glue a ribbon all the way around the ball with a loop at one end. You can also make a wire loop that you poke into the ball, then tie a ribbon or string to it for hanging. Cover the the cranberries by either hot-gluing them or using toothpicks to hold them in place. You can also tuck in greenery for a contrast.
Bagels are a traditional Jewish baked good that are very popular around the world. Bagels are eaten for breakfast with cream cheese or even with deli meats for a lunchtime sandwich. Making bagels at home is a time-intensive process, but it can be well worth it.
Instructions
1. Gather all ingredients that you need to make bagels according to the bagel recipe that you are using. Here's a common recipe for one dozen plain bagels...
1 1/2 cups water
2 packages yeast
1 1/2 oz. sugar
1/2 oz. salt
3 1/2 cups bread flour
2 qt. boiled water
1 egg white
2. Combine the ingredients listed in your recipe to form the bagel dough. Knead the dough for approximately five minutes, or for however long your recipe specifies.
3. Place the kneaded bagel dough in a large, covered bowl and allow the dough to rest. Check your bagel recipe for the specific time length, but usually, the bagel dough will rest for a few hours.
4. Remove your dough from the bowl. Shape the dough into the traditional bagel shape (a round shape with a central hole). To make this shape, you can either form a long log of and then connect the two ends to make a circle. Alternatively, you make a ball of and then poke a hole in the center of the ball with your finger.
5. Place the bagels on a cookie sheet and store in the refrigerator for approximately 12 hours or overnight. Again, check your bagel recipe for the specific amount of time to let the bagels rest.
6. Remove the bagels from the refrigerator and boil each bagel in water in a large stock pot on the stove. Sometimes, things are added to this water bath, such as honey or baking soda. Check for anything that may be added at this time. Boil the bagels for several minutes, according to your recipe.
7. Place the boiled bagels on a cooling rack to allow them to dry.
8. Bake your bagels on cookie sheets in your oven. Typical bagel baking temperatures are between 350 and 450 degrees Fahrenheit. Check your recipe for the correct baking temperature and time.
Tags: bagel dough, your recipe, , Check your, , bagel dough then
When sushi is handled properly in a reputable establishment by a master sushi chef, the risk of getting a food-borne illness from eating it is extremely rare. According to FDA statistics, you have a much greater chance of getting sick from eating poultry or beef than from eating raw fish. But if you eat a spoiled piece of sushi, you won't care about statistics.While you can't possibly know if the raw fish was kept adequately refrigerated or whether the server or preparer properly washed his hands before handling your food, you can use your powers of observation to discover clues that may help you prevent putting your gastrointestinal health at the mercy of a less-than-reputable sushi restaurant
Instructions
1. Note the temperature control. To prevent food-related illnesses, sushi fish must be kept adequately refrigerated. The glass in front of the raw fish at a sushi bar should be very cold to the touch. If it isn't, you could be asking for trouble.
2. Keep an eye out for unsafe practices. In many restaurants, the employees use the same bathrooms as the customers. There should be plenty of running water, soap, paper towels and working hand dryers. If not, it's a good bet that workers aren't consistently using safe hand-washing practices. Consider eating somewhere else.
3. Search for the sanitation report card. By law, restaurants are required to display a recent sanitation report in a conspicuous place, often near the entrance or by the cash register. If this document is nowhere to be seen, you should probably wonder if the restaurant has something to hide.
4. Beware a dirty dining room. Filthy floors, stained linen and food-encrusted utensils indicate how seriously management takes safe food handling: It doesn't.
5. Use your olfactory sense. If you detect a bad fishy smell--or worse--head for the nearest exit in haste.
6. Inspect all surfaces. If the sushi counter, cutting board and/or display case look carelessly cleaned, leave without ordering. Where raw fish is being served, everything should be spotless.
7. Pay attention to the product. If the fish is in the display case are arranged in pre-cut slices; if the octopus and squid are dry and yellowish around the edges; if the tuna is purple, black, green or very dark red; and if the nigiri and maki crumble and fall apart as soon as you touch them--they aren't fresh.
8. Just say no. If you're not happy with the quality of the food, or the food safety is worrisome, be bold enough to leave. Poorly prepared food is never acceptable and should not be tolerated.
Pop open a bottle of ginger beer, and you may instantly embark on a mental vacation to the Caribbean, with dreams of steel drums and jerk chicken on a sandy, warm beach. Knowing the history of ginger beer, though, may make you rethink your vacation destination.
Origins
Ginger beer actually traces its birth to Great Britain in the 1700's. There, ginger beer was an alcoholic beverage similar to traditional beer in method of production, although with different ingredients. British soldiers who wanted a taste of home but were stationed in faraway places like Africa and the Caribbean brought the beverage with them. The soldiers eventually left, but the ginger beer remained, often losing its alcohol as it evolved. In some parts of the world, it has become a regular part of the local cuisine.
Ginger Beer Around The World
Influenced by the drinking habits of colonial British soldiers, who brought their ginger beer with them, many of the locals who lived near the British outposts adopted some of the British customs, incorporating them into their own local culture. In parts of Eastern Africa, ginger beer is still served as a popular soft drink. The Coca Cola Company even produces a local brand called "Stoney Tangawizi" in Kenya and Tanzania. Tangawizi is Swahili for ginger.
In the Ionian Islands, ginger beer first appeared with British soldiers in the 19th century. The drink is still produced as a local specialty in some areas.
Ingredients
The most basic ingredients of ginger beer include water, sugar, ginger and "ginger beer plant." Ginger beer plant is a gelatinous substance made up of fungus, yeast and bacteria. The ginger beer plant helped in carbonation and fermentation. Modern variations replace the ginger beer plant with honey and spices for flavor, and use forced carbonation rather than relying on natural carbonation from the yeast. As a result, most ginger beers have no alcoholic content.
Bottles
The stoneware bottles used to ship the beverage to the troops facilitated ginger beer's spread throughout the British Empire. The British had developed a new glazing technique that added strength to the bottles, which were filled, corked, then wired shut to maintain pressure. This method also kept the alcohol and carbon dioxide mixed. The alcohol and carbonation helped preserve the beer during transport.
Ginger Ale vs. Ginger Beer
Modern ginger ales and ginger beers really only differ in flavor, but the origins of the two terms may stem from the brewing process. Beer can be brewed using any type of yeast and in just about any temperature. Ale yeast is more specific to temperature, and produces a particular flavor signature.
Because most modern versions no longer contain alcohol, the one distinction between ginger ale and ginger beer is the degree of ginger taste. In beer, the ginger taste is pronounced and it may even appear cloudy. Ginger ale is generally clear with a softer ginger taste, often used as a mixer in cocktails.
Breakfast cereals and snack foods are the foundation for a delicious sweet snack.
Friends and family enjoy snacking on finger foods at holiday parties, birthday parties and sports-themed parties. Cereal-based snack mixes have been popular salty snacks for many years. Now those same homemade cereal snack mixes take a sweet turn with White Trash Party Mix. White Trash Party Mix is a delicious mixture of crunchy textures and sweet and salty flavors. Mix up a batch to serve as a snack at your next party.
Instructions
1. Wash out and thoroughly dry an extra-large, empty popcorn tin. Use the kind that's popular around holidays or sports seasons and often comes with three flavors of popcorn. This tin will be large enough for you to mix and store your White Trash Party Mix.
2. Combine your boxes of cereal, cocktail peanuts, pretzel sticks and plain M & Ms in your empty popcorn tin. Mix them together using a wooden spoon.
3. Break up the white almond bark into chunks and place it in an extra-large microwavable bowl. Microwave the almond bark on high, stopping the microwave every 30 seconds to stir the melting almond bark. Continue to microwave the almond bark until it's completely melted.
4. A wooden spoon doesn't absorb the food's heat like a metal spoon.
Pour the melted white chocolate almond bark over the cereal mixture in the popcorn tin. Immediately stir the combination with your wooden spoon to evenly coat the cereal and snack mix with the melted white chocolate. Allow the mixture to cool slightly in the tin with the lid off.
5. Cover your table with wax paper to prevent the mixture from sticking. Place the White Trash Party Mix on the wax paper and break large chunks into golf ball-sized pieces. Allow the snack mix to finish cooling on the wax paper.
6. Store your White Trash Party Mix in airtight containers away from heat.
Tags: Trash Party, White Trash, White Trash Party, almond bark, white chocolate
There's a wealth of evidence that red wine can have many positive effects on your health when consumed in moderation. Packed with antioxidants, particularly resveratrol and flavonoids, red wine may help prevent heart disease and certain forms of cancer, as well as slow the aging process.
Antioxidants
Red wine contains many antioxidants, which protect the body against the damaging effects of free radicals. In particular, red wine has the antioxidant resveratrol, which is found in the skins and seed of the grapes. This antioxidant appears in high concentrations in red wine, as during the preparation process, the skins and seeds of the grape ferment in the grape's juice. In addition to protecting healthy cells from free radical damage, resveratrol is known as a phytoestrogen, which has similar chemical properties to estrogen. As such, moderate amounts of red wine can help protect against estrogen depletion.
Heart disease prevention
In a study conducted in 1992, Harvard University scientists concluded that the moderate consumption of red wine has positive effects on the cardiovascular system. They believe this is most likely due to the the antioxidants, particularly resveratrol and flavonoids, which are found in grapes. The antioxidants are believed to help raise the level of good cholesterol in the body (high-density lipoprotein -- HDL), lower the level of bad cholesterol (low-density lipoprotein -- LDL) and reduce blood clotting.
Helps fight cancer
There is also some evidence that the moderate consumption of red wine can help fight some forms of cancer. The can minimize the DNA mutations that can cause cancer, and obstruct the creation of new blood vessels that feed tumors. In addition, studies have shown that resveratrol can cause certain cancer cells to self destruct, most notably breast, skin and leukemia cancer cells, and it can suppress the growth of prostate cancer cells. Finally, resveratrol has been shown to inhibit the growth and spread of new tumors.
Slows Aging
Recently, there has been reason to believe that the resveratrol in red wine may actually slow the . Numerous studies on mice have shown that resveratrol may help tissue maintenance, and thus may help cut down on degenerative diseases. However, it is not yet evident how much resveratrol will cause this effect, nor that it will have this effect in humans.
Warning
Red wine has been determined to be beneficial only if consumed in moderate amounts. Too much red wine can increase your cancer risk and result in excessive weight gain -- not to mention raise alcohol abuse-related problems. The American Heart Association recommends that men should not have more than two glasses (4 ounces each) per day, while women should drink only one glass per day.
Tags: , that resveratrol, , aging process, antioxidant resveratrol,
Cooking in a fondue pot is a fun way to have a drawn-out, intimate meal. Before preparing the fondue pot itself, you'll want to prepare the meats and vegetables you'll be cooking. Cut all meat, fish and veggies into bite-sized pieces. Shell and devein shellfish and make sure all meat and fish is free of skin and fat. Dry all of the meat and vegetables with a paper towel to prevent oil splatters, and store them on separate plates to prevent cross-contamination. Refrigerate the ingredients until you're ready to use them.
Setting Up the Fondue Pot
If you're using an electric fondue pot, plug it in and make sure it's sitting in the center of a wide, level surface. Make sure the cord is away from any foot traffic. The fondue pot will be full of hot oil or liquid, and therefore is a fire hazard if not treated properly. Fit the top of the pot with the fork rest and the splatter shield, if your model came with those elements.
If you're using a non-electric fondue pot, make sure it's situated on a wide, level, non-flammable surface, as non-electric pots often use an open flame to maintain heat.
Heating the Cooking Liquid
If oil, fill the fondue pot with 2 to 3 inches of a good cooking oil, such as canola oil or peanut oil. If cooking with vegetable or chicken stock, fill the pot with 2 to 3 inches of stock and add herbs, some wine and garlic to the stock if desired. Heat the contents of the pot to 375 degrees F. Either leave the fondue pot set at 375 degrees F or downgrade the temperature setting to warm, depending on the instructions that accompany the fondue pot.
If you're using a non-electric pot, heat the oil or stock either in the fondue pot or in a saucepan on the stove until it reaches 375 degrees F. Most non-electric fondue pots can be heated directly on the stove, but it's smart to double-check the directions before proceeding. Transfer the fondue pot to the serving stand and light the heating element underneath.
Cooking the Meat and Vegetables
Spear a piece of meat or vegetable with a fondue fork. Immerse the food into the cooking liquid and hold it in the pot until it's completely cooked.
Vegetables need to be cooked just until they reach the desired softness, anywhere from a few seconds to a few minutes. Meats take a bit longer. Seafood should be cooked for 2 to 3 minutes. Fish takes only 30 seconds to 1 minute to cook, and should appear flaky and no longer translucent. Beef should be cooked 30 seconds to 1½ minutes, depending on the desired doneness. Poultry should be cooked until it is no longer pink, about 2 minutes.
Serving the Fondue
After the fondue is cooked, lay the tip of the fondue fork on a small plate. Use a fork to slide the meat or vegetable off the . Never touch the metal part of the fork with your fingers or mouth. It will be very hot from sitting in the oil or stock and can cause severe burns.
Serve the fondue with a variety of dipping sauces and plan on taking some time with this meal. Cooking in a fondue pot is a process that must be savored, and cannot be rushed.
Tags: fondue fork, should cooked, anywhere from, anywhere from seconds, Cooking fondue, cooking with, fondue with
Meatloaf is a staple that every cook should have in her repertoire, as it is popular with most family members and can be used to make scrumptious leftover meatloaf sandwiches. It also provides excellent cover for "yukky" veggies that young children typically reject. Turkey meatloaf is as tasty as meatloaf prepared with beef, and can cost less to make, as well.
Gathering Ingredients
To make turkey meatloaf, you'll need 1 ½ pounds ground turkey. Keep in mind that ground turkey is not necessarily lower in fat than ground beef. According to the National Turkey Federation, the fat content of ground turkey can range from 7 percent to 17 percent. breast, which is considered a separate product, contains from 1 to 3 percent fat. However, breast will produce a meatloaf that is quite dry.
You'll also need 1 ½ cups dried bread crumbs. You can make them yourself out of healthy whole wheat bread by putting chunks of bread in your blender and grinding them into crumbs. This will add fiber to your meatloaf. Bake at 250 degrees until dry and crunchy. You can also buy premade dry bread crumbs.
Set aside ½ cup milk, one onion, two cloves garlic and ½ tsp. of dried rosemary. For the topping, you'll need ½ cup ketchup, 1 tsp. Worcestershire sauce, 2 tbsp. and ½ tsp. dried mustard.
Preparing the Meatloaf
Preheat your oven to 350 degrees.
Put the turkey meat in a large bowl. Add the bread crumbs. Chop the onion and mince the garlic. Add these to the turkey mixture along with the rosemary, milk, and 1 tsp. each of salt and pepper. Mix together well. One way to mix meatloaf thoroughly is to simply use your hands to meld the ingredients together. You may want to use a pair of thin latex gloves for this purpose.
Transfer the meatloaf to a 9-by-5-inch loaf pan and shape. In a small bowl, mix the ketchup, Worcestershire sauce, brown sugar and dried mustard powder. Spread it over the meatloaf.
Bake for one hour, or until a meat thermometer inserted in the middle of the loaf reads 160 degrees. After the meatloaf is done, allow it to sit for 10 to 15 minutes, until the juices settle.
Try serving with garlic mashed potatoes, candied carrots and dinner rolls for a delicious traditional meal.
Delicious Add-Ins
To add extra flavor and nutrition to your meatloaf, try mixing one or two of these ingredients into the meatloaf.
A pastry blender is a hand-held kitchen tool that enables the mixing of dry ingredients with butter or shortening. When baking pastries, a pastry blender will enable you to produce baked biscuits or other pastries that are light, fluffy and delicious. Pastry blenders are an important tool to have in your tool drawer if you bake regularly. They are not expensive, so the results that they produce make them well worth having in your assortment of kitchen tools. Learn use a pastry blender and then get busy making delicious pastries.
Instructions
1. Combine all of the dry ingredients in a bowl following your recipe.
2. Add the butter or shortening as called for in the recipe by adding it to the bowl in small chunks.
3. Push the pastry blender into the bowl by holding the bowl with one hand and pushing the the mixture with the other hand. Work the pastry blender by pushing it down, lifting it up, and repeating. Rotate the pastry blender back and forth with your hand to blend all of the ingredients fully.
4. Continue mixing with the pastry blender until are the consistency specified in the recipe. Most recipes will tell you how large the lumps of butter or shortening should become while you are mixing. Stop when your ingredients reach this size.
5. Follow your recipe to finish your baking project.
Learn to barbecue pork ribs the right way for flavorful tender ribs every time. These smell so tantalizing while cooking you're bound to be the hit of the neighborhood. The key is to start with the right kind of ribs --- buy ribs labeled "baby back ribs." These are the ribs with the most meat and the leanest meat. Prepare the ribs by trimming off any extra slabs of meat that aren't rib meat, and peeling off the thin film on the inner side of the ribs. This membrane will not tenderize when you cook it, and will make your ribs chewy and tough. Remove it for tender ribs. Peel off the membrane using your fingers or a spoon.
Instructions
1. Smother the ribs in dry rub on both sides. Wrap ribs tightly in aluminum foil. Wrap each rack separately. Refrigerate ribs for about 12 hours.
2. Put the wood chips in a container of water about 2 hours before you want to start grilling. Let them soak. When it's time to cook, push your coals into a corner of the barbecue grill. You don't want the flames to touch the meat. Light coals and let them heat up. When the coals are hot, remove the wood chips from the water and place them on top of the coal.
3. Unwrap the pork ribs and place them on a rib rack so that they stand upright with about 1/2 inch of space between them. Place the rib rack on the grill on the opposite end of the grill from the burning charcoal and wood. Close the lid for 10 minutes. Open the lid and rotate the ribs to different slots on the rib rack about every 10 minutes so they will all cook evenly.
4. After 1 hour, spread the charcoal around evenly. Drench ribs in barbecue sauce. Place the ribs directly on the grill. Open the lid to turn them over and add more sauce every 5 or 10 minutes. Continue for 30 minutes or until your ribs are done.
Tags: your ribs, , cook evenly, every minutes, place them, pork ribs, tender ribs
Make your own protein shakes at home for a delicious after-workout recovery drink.
Consuming protein shakes as a meal replacement, supplement or as work out is a common practice among nutrition and exercise aficionados. However, you will find that some varieties of protein powder are difficult to drink due to their sweet flavor or unpleasant texture. You can buffer the flavor of an unappetizing protein powder by including fruits such as bananas and strawberries along with nut butters like peanut, almond, hazelnut or pecan in the mix. One of the more popular combinations is chocolate, peanut butter and banana.
Instructions
1. Place 1/2 cup ice in the body of a blender.
2. Add one serving of your chosen to the blender cup along with 3/4 cup of milk.
3. Attach the lid to the blender and blend the ingredients until smooth.
4. Chop one to two bananas into chunks and add this to the blender while it is running.
5. Scoop in 2 tbsp. of peanut butter (chunky or smooth is fine and depends on your preference) and continue blending until all of the ingredients are completely combined.
6. Taste the mixture and adjust the levels of banana, peanut butter and ice as desired. If the mixture becomes too thick you can thin it with additional milk.
Tags: peanut butter, protein powder, along with, protein shakes, recovery drink
These little crackers turn out looking like a commercial cheese cracker, and the taste is similar too. It takes a bit of practice and every microwave oven is different, but the instructions allow for that. The crackers can be made in advance and kept in plastic zip bag in a refrigerator. The cold air will give the "crackers" a crisp consistency.
Instructions
1. Cut the parchment paper to fit on the plate. A dinner plate will work just fine, as will a microwave bacon cooker.
2. Fold each piece of cheese in half, then in half again, and two more times until you have 16 small pieces of cheese.
3. Lay the pieces of cheese out evenly on the parchment paper on the plate.
4. Bake in the microwave for about 1 minute. Microwave them a shorter time if you don't prefer crispy crackers.
5. Remove the cookies from the microwave and let them stand for 30 seconds. The cookies should easily peel off the parchment paper and are ready to eat.
Tags: parchment paper, paper plate, parchment paper plate, pieces cheese
Deep-frying can be a little tricky until you get used to it. To make things easier on yourself and to avoid grease-soaked shrimp, make sure you use a frying thermometer to accurately gauge the temperature; use a large, deep pot for the frying; and don't put too many shrimp in the pot at once. Serves four as a main dish or six as an appetizer.
Instructions
1. Shell shrimp; devein and take the tails off if you like. (See the Related eHows for instructions.)
2. Beat eggs in a bowl.
3. Dip shrimp into flour and shake gently to remove excess.
4. Dip eggs.
5. Dip bread crumbs. Make sure the crumbs stick to the shrimp by patting them on with your fingers.
6. Place on a rack.
7. Refrigerate for 30 minutes to an hour if you have time.
8. Pour 2 inches salad oil into a deep-frying pan or deep-fat fryer.
9. Heat oil until it reaches 375 degrees F. Test with a deep-frying thermometer.
10. Place a few shrimp at a time in hot oil.
11. Cook about 4 to 5 minutes, or until the coating has turned golden brown and the shrimp are opaque inside.
12. Use tongs to remove shrimp from oil.
13. Allow to drain on paper towels.
14. Sprinkle salt over shrimp to taste.
15. Serve with lemon wedges or dipping sauce. (Try the Cajun remoulade or marinara sauce in the .)
Gruyere is a type of Swiss cheese used for cooking in fondues and with quiche recipes. This cheese comes from cow's milk, and is aged at least three months before slicing and selling. Cooks who enjoy using Gruyere have to store the to keep it fresh and tasty. Dried-out cheese has to be thrown away, so learn to store your cheese properly to prevent this from happening to your gruyere. Unlike some cheese, gruyere should not gather mold. If your gruyere turns moldy, toss it out.
Instructions
1. Pull out a large section of the cling wrap. The section should be at least three feet in length. Spread it out and smooth out the wrinkles.
2. Lay the gruyere wheel or block in the center of the cling wrap.
3. Pull up the two long sides and lay them over the cheese.
4. Stretch out another piece of cling wrap about three feet in length. Lay on top of the cheese in the opposite direction. The cling wrap pieces will be in a "T" shape.
5. Wrap the cheese tightly and store it in your refrigerator.
6. Store the gruyere in the refrigerator until it is used.
Tags: cling wrap, cheese properly, feet length, , Store gruyere
Select shiny, firm strawberries for the tastiest pies.
Strawberry pie is the perfect summer dessert. Cool, sweet and refreshing, this pie is great for impressing guests or for a relaxing evening at home. You can give your next strawberry pie an extra kick with the addition of ginger ale. The soda adds flavor and sweetness, allowing you to skimp on additional sugar. Start your strawberry pie ahead of time since it will need a few hours to cool. This pie is best during the summer months when strawberries are in season.
Instructions
1. Bake the pie shell according to package directions or until it is golden brown.
2. Combine strawberry gelatin, ginger ale, cornstarch and sugar in a small saucepan over medium heat. Cook the mixture, stirring frequently, until the gelatin has dissolved, about five to seven minutes.
3. Rinse and hull strawberries while the cooks. Slice strawberries in halves or quarters. If you prefer, mash half of the strawberries and leave the other half in slices.
4. Remove the gelatin mixture from heat and allow to cool for five minutes. Add strawberries to the mixture and stir until well-combined.
5. Pour the strawberry filling into the baked pie shell. Refrigerate until set, about four hours. Garnish slices of pie with whipped cream and serve.
The key to any stir-fry is having everything ready before you actually start to cook. This mixture of chewy tofu and strong greens is a vegetarian delight. Serves two generously.
Instructions
1. In a small bowl, stir together soy sauce, vinegar, sherry, sugar, 2 tbsp. water, and chili-garlic sauce. Whisk in cornstarch and set aside.
2. Drain tofu and pat dry with paper towels. (If your tofu isn't really firm, put a plate on the tofu, weight the plate with a can, and let the water drain out for 10 minutes.)
3. Slice the tofu block in half lengthwise, to create two smaller rectangles, then into ?-inch slices.
4. Heat the oil in a well-seasoned or nonstick wok over medium-high to high heat.
5. Add the peanuts and stir-fry until golden. Remove from the wok with a slotted spoon.
6. If there's less oil in the wok now, add a little more.
7. Add the tofu to the wok. Shake it around to distribute the oil and let fry for a few minutes undisturbed. When the tofu is golden on one side, turn it over and fry the other side.
8. Remove the tofu from the wok.
9. Add the greens, in batches if necessary, to the wok. Stir-fry until wilted (this will only take a minute or so).
10. Whisk the sauce to redistribute the cornstarch.
11. Put the tofu back in the wok and toss with the sauce and greens to combine. Turn down the heat to medium and cook a minute or two more, until the tofu and greens are well coated with the sauce and the greens are tender.
A vegetarian diet can be rich in protein, even without dietary supplements. Protein maintains healthy muscles, organs and immune systems while acting as a kind of back-up plan to provide the body with energy when the body runs out of carbohydrates. When relying on a vegetarian diet for protein, focus on consuming whole food products because they are a complete package of complex carbohydrates, protein and healthy fats.
Protein can be found in all plant foods, including vegetables, legumes, soy products, grains, nuts and seeds. Combining these different groups can also pack a powerful protein punch for the vegetarian diet.
Vegetable Protein
Make a salad.
The vegetables that are most rich in protein are spinach, broccoli and potatoes, but it can be found in varying degrees in all vegetables. Not all protein-rich vegetables have essential amino acids, the building blocks of protein, so many vegetarians combine their vegetables with grains, legumes or soy products to boost protein intake.
Grain Protein
Grains contain protein.
Almost all whole grains and brown rice contain grain protein. Whole grains can be found in a variety of products on the market, such as bread, cereal, baked goods and pastas. How the grain is processed from its raw form into cereal or flour affects its nutritional value and cooking time.
Legume Protein
Potatoes are nutritious.
Legumes with protein include beans, peas and lentils. Most products in the legume category are easy to incorporate into salads, pastas, sandwiches and soups. Although some legumes may lack the powerful levels of amino acids found in other food, they are packed with vitamins and minerals such as calcium, zinc and iron.
Soy Protein
Soy comes in many forms.
Most soy products are manufactured and fortified with protein supplements, including products like tofu, miso and tempeh. This category can include meat substitutes, which should be limited if following a protein-rich diet. The addition of manufactured soy products to a high protein vegetarian diet can help detoxify the body and aid in disease prevention.
Nuts and Seeds Protein
Nuts make healthy snacks.
Nuts and seeds are usually added as a topping or to accent a particular dish or as sides, snacks and dressings for meals. Nuts and seeds are cholesterol-free and heart-healthy, but are not packed with enough protein to be a large source of protein by themselves.
Protein Combinations
There are many ways to combine protein groups to give your vegetarian diet a maximum protein effect. Some examples include combining grains and legumes in black beans and rice dish; serving lentil soup with a portion of whole wheat crackers; adding vegetables and legumes in a refried beans and corn tortillas meals. Whole grain pasta can be combined with kidney beans and toasted almonds. Whole wheat toast with nut butters like almond or cashew butter can be an enjoyable change from peanut butter and jelly.
Kashrut, often referred to as kosher, is the name given to Jewish law for food. Not only do these laws apply to the type of food that can be eaten, but also how the food is prepared and cooked. Even if using all kosher ingredients, food cannot be considered kosher if it touches any type of cooking utensil that has previously come in contact with non-kosher foods. Non-kosher cooking utensils, however, can be cleaned -- or kashered -- to meet the requirements of Jewish law.
Instructions
1. Clean the oven thoroughly if it has ever been used for non-kosher food. Scrub the entire inside of the oven with a chemical oven cleaner and steel wool. Remove all of the racks and heating coils according to the directions for your particular oven and scrub them clean, then reassemble the oven. Alternatively, use the oven's self-cleaning option.
2. Kasher, or clean, a mixing bowl and pan if necessary. Wash them as normal 24 hours before making the bread, and let them dry. Submerge each utensil in boiling water for one minute immediately before using them for the bread.
3. Combine the kosher bread ingredients in a mixing bowl according to the directions of the bread recipe. Knead the dough and let it rise if required for the recipe.
4. Transfer the bread dough to a bread loaf pan. If making flatbread, use a flat baking pan. Again, the pans must not have ever come in contact with non-kosher foods.
5. Bake the bread in the newly cleaned oven according to the directions for the recipe.
Offer several types of cheese to accommodate a wide variety of tastes.
Historians date cheesemaking to as early as 6000 BC, the first product being an accidental discovery in the Middle East. Cheese is truly an ancient fare, appearing in the writings of both Homer and Aristotle, but in modern times has emerged around the globe as one of the world's most popular foods. In the United States and Europe, cheese trays serve as the ultimate appetizer. Hosts use them to cater to a multitude of different tastes with little to no preparation. Paired with fruit or wine, cheese can even serve as the main component of a small meal or dinner party. Choosing three to five varieties from the thousands available might seem overwhelming, but providing a well-rounded selection is key to presenting a balanced and appealing .
Choose a Theme
France produces more than 400 different types of cheese.
Most experts suggest designing your cheese tray around a specific theme. You can create a theme around almost any aspect of the cheeses -- country of origin, milk type, or texture. For instance, a tray consisting of French cheeses might include a familiar Brie, chevre (goat cheese), and a Roquefort blue cheese, while a tray based on sheep's milk cheeses could include a Manchego, Pecorino, or a Roncal.
Soft Cheeses
Goat's milk cheeses pair well with spices and other edible garnishes.
Cheese trays most often include at least one soft or semi-soft cheese. Soft cheeses come in hundreds of varieties, many available at supermarkets or smaller local shops. You can include a familiar variety, like Camembert or cheddar, or introduce your guests to a less common selection like Port Salut or Boursalt. Soft cheeses do not all possess the same texture or flavor, so experiment with a mild, creamy cheese like a brie, or serve a crumbly, salty one like a Greek feta. Goat cheese also fall into the soft cheese category, and makes a nice alternative to popular cow's milk selections.
Hard Cheeses
Parmigiano Reggiano is aged for 24 months in the province of Parma, Italy.
Hard cheeses are those that have aged for months or even years. Generally bold in flavor, many cooks grate these cheeses and add them to savory dishes. They also work well for cheese trays, however, as a more pungent counterpart to milder soft selections. Popular hard cheeses include Parmigiano Reggiano, or a parmesan substitute like Asiago, Manchego, or Pecorino Toscano. Try an aged gouda, dry Monterey Jack, or mimolette as different options.
Blue Cheeses
Blue cheeses form the base of salad dressings and other sauces, but also pair well with fruit.
Blue cheese's coloration comes from the mold Penicillium, injected by cheesemakers to achieve the distinct color. Blue cheeses are generally pungent, and can range in texture from rich and creamy to semi-firm and crumbly. Maytag Blue, Stilton and Roquefort dominate most supermarkets, but you can also include Fourme d'Ambert or a Danish blue, if available in your area.
Tags: aged months, cheese tray, include familiar, , milk cheeses, , pair well with
Chipotle peppers are dried and smoked jalapeno peppers. These little hot peppers, which range from 2 to 5 inches long, are popular among commercial chefs and home cooks alike. Chipotle peppers spice up your food while providing many health benefits. Chipotles have a measurement of 5,500 on the Scoville Heat units. Seeds are the predominate heat source in chipotle peppers. Drying the chipotle peppers removes some of its heat content. Adding a touch of this spice to your foods may help prevent life-threatening diseases later in life.
Helps in Cardiovascular
This pepper helps to reduce cholesterol, triglyceride levels and platelet aggregation. Your body increases in its ability to dissolve fibrin, which forms blood clots. Chipotles help to lower your risk of having a heart attack or stroke. It also keeps the main arteries in your lungs clear from , or pulmonary embolisms. It lowers free radical damage, which may lead to development of atherosclerosis. Adding chipotle spices to your foods helps to improve your circulation and increases your metabolism, which helps you to lose weight.
Vitamins
By adding chipotle into your food, you are giving your body valuable vitamins of potassium, and vitamins A and C. These peppers are rich in the minerals iron, niacin, thiamin, magnesium and riboflavin. Two teaspoons provide 6 percent of your daily need for vitamin C and 10 percent of vitamin A. These two vitamins boost your immunity to defend against invading pathogens. Chipotles also contain antioxidants, which help to maintain insulin levels at a healthy state.
Helps to Stop Cancer
Because of the capsaicin levels, chipotle peppers help to stop prostate cancer cells from spreading. They may even help the prostate cancer tumor to decrease in size and growth.
Capsaicin
Capsaicin is the ingredient that holds the heat value. The higher the capsaicin level is, the hotter the pepper. Capsaicin improves digestion by coating the stomach walls to protect it against acids that can eat through the stomach wall or ulcers. A topical form of capsaicin helps relieve osteoarthritis pain and pain caused by diabetic neuropathy. It inhibits substance P, which causes headaches and sinus symptoms.
Clears Congestion
Adding chipotles to your diet helps clear the mucus in your nose. This is especially beneficial when suffering from the effects of a cold. They help to stimulate a secretion that clears away mucus.
Lowers Risk of Diabetes
The chipotle helps to reduce the risk of hyperinsulinemia, or type 2 diabetes caused when the blood has high levels of insulin. Because the ingredients in chipotles affect the production of insulin, it helps increase the rate that the liver clears the insulin.
Holiday punch is typically red in color, complementing the season.
A great, refreshing punch is sure to impress guests at holiday gatherings. Making the perfect holiday drink can quickly alter the mood of a parter. Class up your next holiday soiree with a delicious punch recipe.
Cranberry, Tangerine, Pomegranate Punch
Cranberry, tangerine and pomegranate punch is a decorative and delicious red holiday punch. Make with champagne or sparkling water per your preference. In a large punch bowl, mix the following juices: 2 cups pomegranate juice, 3 cups tangerine juice and 5 cups cranberry juice. If alcoholic punch is preferred, fill glasses with ice and 1/2 cup full of punch mixture, and top with champagne or sparkling water.
Icy Holiday Punch
Icy holiday punch is a recipe that uses cherry gelatin for color and flavor. It is also frozen overnight which gives it the name. To make this punch, dissolve 1 package cherry gelatin in 2 cups boiling water. Stir in 46 ounces, or one large can, pineapple juice, and 6 cups cold water. Cover punch and freeze overnight, removing 2 hours prior to serving. Add two liters of ginger ale before serving.
Steaming Hot
This punch recipe is served hot and in a crock-pot. Combine the following ingredients in a crock-pot: 3 cups apple juice, 3 cups orange juice, 6 cups cranberry juice, 3/4 cup maple syrup, 2 teaspoons powdered sugar, 1 1/2 teaspoons cinnamon, 3/4 teaspoon cloves, and 3/4 teaspoon nutmeg. Stir ingredients to combine, and place on low setting in the crock-pot until punch is warm. Serve warm in mugs.
Easy Holiday Punch
This punch recipe requires few ingredients, imparts great flavor. For this recipe, combine 1 large can red Hawaiian Punch, 1 quart ginger ale, and a six ounce can of frozen lemonade in a punch bowl. Add ice and stir together. You may also add champagne or sparkling wine if you desire.
Regular ketchup combined with other ingredients makes realistic-looking blood.
Ketchup alone does not make very realistic-looking blood. Ketchup is too red and too thick to look authentic. In a pinch, ketchup alone can give someone a fright, especially in unexpected ways, such as to simulate getting cut with a kitchen knife. For maximum effect, however, use ketchup combined with other ingredients to make the blood look realistic. There is a basic formula for ketchup blood, but you will need to modify the recipe based on the use for the blood. Add water to make the blood runnier and use more syrup for a more congealed look.
Instructions
1. Mix about 1/2 cup of ketchup and 1/2 cup of corn syrup in a blender. Blend the two materials together on low until the two ingredients are thoroughly mixed.
2. Add about 1 tbsp. of cocoa powder to the mixture to add the rust color often associated with blood. Mix on low for about a minute to mix all ingredients.
3. Test the thickness of the blood with a large spoon. Dip the spoon into the blood mixture. The blood should run off the spoon quickly, but have a slightly sticky appearance. If necessary, add about 1/4 cup of water to the mixture to make it less sticky.
4. Store the blood in the refrigerator for up to one week. Allow the blood to warm to room temperature before using. Stir with a spoon to remix the ingredients if they have separated while in the refrigerator.
Tags: blood Ketchup, combined with, combined with other, ketchup combined, ketchup combined with, make blood, other ingredients
The small city of Ashburn in Loudoun County, Virginia, is just 30 miles west of Washington, D.C. It is a fast-growing city with a population of over 50,000. The city has numerous restaurants, including several quality Chinese establishments.
Chin-Chin Cafe
The Chin-Chin Cafe is just south of downtown Ashburn, in the Hunt Plaza strip mall. It is a small, clean, quality restaurant decorated with dark shades of red and brown. It specializes in Chinese and Thai cuisine and offers dine in, take out and delivery options. Sample menu items include minced chicken & lettuce wraps, shrimp with sweet and sour sauce and shredded pork with garlic sauce. Chin-Chin cafe is open daily for lunch and dinner service.
Hong Kong Restaurant
The Hong Kong Restaurant is close to downtown Ashburn, in the Parkhurst Plaza strip mall. It is a small, modern restaurant with elements of Oriental decor. The restaurant offers its diners the use of its free wireless Internet connection. The menu consists of a range of quality Chinese dishes such as egg drop soup, beef in garlic sauce and chicken with snow peas. The restaurant is open daily for lunch and dinner, offering dine-in, take-out and delivery, which is free within the local area.
Yens Cafe
Yens Cafe is just south of downtown Ashburn, in the suburb of Ryan. It is a clean, colorful restaurant with yellow walls and elements of Oriental decor. Yens cafe advertises its food as being cooked in pure vegetable oil and having no MSG added. Example dishes from the restaurant's extensive menu include shredded beef with bean curd, pork with celery and black bean fish fillet. Yens Cafe is open for lunch and dinner service Tuesday to Sunday and is closed on Mondays.
Hunan Village
Hunan Village Chinese Restaurant is close to downtown Ashburn. It is a small restaurant which is colorfully decorated with authentic-style Chinese decor. The restaurant offers both dine-in and take-out options. Hunan Village advertises it uses fresh produce and no MSG in its dishes. Example menu items include seaweed salad, lobster Lo Mein and chicken with black bean sauce. Hunan Village is open seven days a week, serving lunch and dinner.
Tags: downtown Ashburn, Hunan Village, , Yens Cafe, black bean
Wings are a popular dish in the U.S. and many other countries too. And, although there are many varieties of wing dressings, from plain old salt to lemon pepper to BBQ, the most popular is without a doubt the hot wing. Many different choices of hot sauce are available.
Commercial Hot Sauce
One simple choice is to use a commercial sauce for your wings. Franks Red Hot Sauce, for instance, is a commercial hot sauce common to most parts of the United States and other countries too, but a quick look at the local grocery gives you all kinds of different options. Commercial hot sauces make preparing hot wings simple. There's no recipes to mess around with; just apply the hot sauce to the wings and cook them.
Home-made Hot Sauce
The second obvious choice deciding on a hot sauce for your wings is a . A home-made hot sauce is more complicated than a commercial sauce, but you're extra work pays off with a better flavor. And hot sauce really isn't all that hard to make. In fact; most hot sauce recipes use a commercial hot sauce as the main ingredient and only add a few ingredients like butter, maple syrup, or onion powder for flavor. Home made hot sauce can be tailored however you want, so you get your desired flavor.
Dry Spice Hot Sauce
Another hot sauce option most people don't consider is a dry spice hot sauce. You can use a variety of spices such as cayenne, chili powder, or ground pepper to coat the chicken wings. Other spices like onion powder, garlic powder, or cumin powder can be added to give the flavor more depth. To cook the wings better, add a bit of butter or oil to the recipe, which gives the wings a crispier skin.
Hot Sauce Dip
If you don't have any say in the cooking of the wings, or if you're the only one at a gathering who wants hot wings, you can opt instead for a hot sauce dip. With this option, it is important not to have wings with a great deal of flavor on their own. Wings with only salt and pepper on them, for instance, are a good option, while something like lemon pepper wings are not. A commercial hot sauce or a home-made hot sauce works well as a hot sauce dip.
Satisfy a Texas size meat craving at a Brazilian Steakhouse.
In the southern regions of Brazil, South American cowboys, called gauchos, traditionally prepared a feast for their families. A variety of meats were slow roasted over an open pit, and then carved tableside. The array of meats was proudly served with fresh vegetables, and rice and beans. Brazilian Steakhouses are a carnivore's dream. In Texas, the festive experience is celebrated today at several Brazilian steakhouses.
Texas De Brazil Churrascaria
Texas de Brazil is a Brazilian-American steakhouse combining southern Brazil cuisine with Texas hospitality. The restaurant offers a gourmet salad area with 50 to 60 items including, soups, and salads and house baked Brazilian cheese bread. The continuous servings of meat include, cuts of seasoned lamb, beef, chicken pork and Brazilian sausage. Wine connoisseurs are available for food pairings. Feel free to finish the feast with an after dinner drink espresso or a hand-rolled cigar.
Texas De Brazil
2727 Cedar Springs Road
Dallas, TX 75201
214-720-1414
texasdebrazil.com
Chama Gaucha Brazilian Steak
The Chama Gaucha Brazilian Steakhouse features 14 different cuts of meat served at the guest tables. As with traditional churrascarias, the chicken, lamb, pork and beef is endless. A salad bar with more than 30 items featuring a variety of house made salads, exotic cheeses and assorted fresh vegetables are included. Cooked banana and mashed potatoes are also served with the meal. After the meal, a nice after dinner drink selection is presented to the table after the meal.
Chama Gaucha Brazilian Steak
18318 Sonterra Plaza
San Antonio, TX 78258
210-564-9400
chamagaucha.com
Estancia Churrascaria
Estancia Churrascaria is billed as the first authentic Brazilian steakhouse in Austin, Texas. The salad bar is on the small side, but has 20 items from hearts of palm, to fresh mozzarella and asparagus. Fourteen cuts of meat are available all grilled to the guest's specified temperature. Accompanying the main course is fried bananas, polenta, rice and beans, garlic and homemade cheese bread rolls. Guests are encouraged to eat at their own pace, to their hearts content.
Estancia Churrascaria
4894 Highway 290 West
Sunset Valley, TX 78735
512-892-1225
estanciachurrascaria.com
Fogo de Chao
Fogo de Chao offers 15 cuts of fire-roasted meat served tableside, including filet mignon. The extensive salad bar features 30 items with cured meats like smoked salmon and prosciutto as well as aged Parmesan and tabbouleh. Side dishes of hot polenta, garlic mashed potatoes, and caramelized bananas come with the meal. Additional side of rice and black beans and farofa are also available. Try the signature Fogo de Chao papaya cream for dessert.
Fogo de Chao
4300 Belt Line Road
Addison, TX 75001
972-503-7300
fogo.com
Tags: Fogo Chao, Chama Gaucha, Chama Gaucha Brazilian, Estancia Churrascaria, Gaucha Brazilian, mashed potatoes
Spice blends seasoning make cooking quick and easy.
Pre-packaged spices and seasonings are convenient, inexpensive ingredients for building flavors. Seasoning mixes take the guesswork out of dishes like chili, tacos and more. Left to our own devices, it can be difficult to decipher the spice aisle. Making a custom spice blend is not an easy task for the novice cook, and knowing which spices enhance certain ingredients can seem like a science project.
Chili Powder
Chili powder is made of dried, ground chili peppers. It is often blended with other seasonings like garlic powder, cumin and salt. The type of chili used is not always specified. Ancho chilies, jalapenos and pasilla peppers may be used. The flavor is smoky, and the level of spice depends on the pepper used. Cayenne pepper is a very spicy variant of chili powder.
Chili Powder Uses
Chili powder is often used in rubs for meats. It is used often in Tex-Mex and Mexican cooking, giving a spicy, smoky flavor to chili con carne and enchiladas. To make a smoky dry rub for ribs, mix 1 tbsp. each of chili powder, cumin, paprika, granulated garlic, granulated onion and brown sugar; 1 tsp. each of cayenne pepper, black pepper and white pepper (optional); and 2 tbsp. of salt. Pack the spice mix onto the ribs before cooking.
Chili Seasoning
Chili seasoning can be found in the spice aisle of the grocery store, often in single packets. It is a blend of several spices, including chili powder, cayenne pepper, paprika, , onion powder, cumin, thyme, oregano, salt and pepper. Some chili seasonings also include flour for thickening the dish.
Chili Seasoning Uses
Chili seasoning is used most traditionally in chili. The blend of spices adds heat and smoke, and the flour thickens the stew. To make a homemade spice blend for chili, mix 1 tbsp. of paprika; 1 tsp. each of onion powder, garlic powder, cayenne pepper and seasoned pepper; ½ tsp. each of dried oregano and dried thyme; and 2 ½ tsp. of seasoning salt.
Tags: , powder cumin, cayenne pepper, Chili Powder Chili, like chili,
Pecans are a favorite nut, both in mixed nuts and recipes such as pecan pie. The Choctaw papershell pecan tree is a hybrid that was developed in Texas in 1946. It is a good tree for residential yards because it is attractive, resistant to disease and produces a huge crop of delicious nuts. This tree produces its creamy colored nuts in the fall and is adapted especially well to the south-central United States. If you live in Arkansas, Mississippi, Oklahoma, South Carolina or east Texas, and if you love pecans, this would be a good variety to consider purchasing and planting. Trees can grow to 30 feet in height, so if you are considering planting one, be sure you have sufficient space.
History
Texas is at the top of the list of pecan producing states and it is the state tree. Pecans are a native species found in the American south into northern Mexico and nowhere else in the world and were a staple food of many American Indian tribes. At times, this nut was the only food source the Indians had, sometimes subsisting on them for up to two months at a time. These indigenous people had many other uses for the pecan: they used it to season and thicken other foods and to aid in the fermentation of an alcoholic beverage. As early as the 1530s, Spanish explorers ate and enjoyed the pecan. Cabeza de Vaca called it a "wonder walnut." The name pecan was given to this nut in the 1700s. Today, all varieties of pecans are named after the tribes that relied on them for sustenance, but the Hopi, Sioux and Choctaw pecans have all been created through cross-breeding the native species.
Grow Choctaw Pecans
Because the Choctaw pecan is a grafted hybrid, you must purchase it at a nursery rather then attempting to plant nuts from an existing tree. December through March is the best time to plant a bare root pecan tree. In their native range, pecan trees favor the rich alluvial flood plains of rivers and streams. This gives an indication that they will thrive best in well-drained, nutrient rich soil. Before you plant a pecan tree, make sure the area you have chosen has three feet or more of soil above the water table because pecans do not survive when their roots are waterlogged. Also, plant your tree at least 30 feet from any buildings, other trees or utility lines.
All pecan trees need small amounts of nitrogen-rich fertilizer that you apply on a periodic basis. Recommended fertilizers include ammonium sulfate (21-0-0) and ammonium nitrate (33-0-0). Do not fertilize after June because the rapid new growth this causes can make your tree subject to frost damage later in the year. Compost is also a beneficial nutrient you can spread around the tree's drip line.
If you live along the gulf coast, the Choctaw pecan tree can be difficult to grow due to the humidity and fungal diseases that attack it.
Although you rarely need to prune mature pecan trees, late winter is the best time to do so. However, you can prune at any time of year. Do not severely top this tree because this practice can possibly introduce insects and diseases. Be sure to apply a tree wound product over all cut areas to prevent the introduction of microorganisms that cause disease.
Diseases
If pecan nuts form that are fuzzy with shriveled meat inside, it could be due to poor leaf management. If insufficient healthy leaves exist on a tree, this can result in a disappointing harvest in the fall. If your tree drops its leaves earlier than September, the cause could be a fungal disease called scab or downey spot. However, the Choctaw pecan has been bred for resistance to scab.
Pests
Some insects are known to attack pecan trees. These include aphids and mites, which cause it to drop its leaves before the end of summer when it normally should defoliate. Because of its large size, the pecan tree is difficult to spray. An insect called the twig girdler can cause much damage to pecan trees. To help control them, dispose of any twigs or branches that fall to the ground and prune out affected branches. Insecticides are sometimes needed to control the twig girdler insect. Buying a variety of pecan such as the Choctaw helps to prevent certain insects because it has been developed for its hardiness and resistance to them. Woodland creatures also like to eat pecans. Watch for and control squirrels, deer, wild turkeys, raccoons, crows and many other types of wildlife.
Hints and Tips
Fall is the to purchase pecans for consumption. To keep pecans as fresh as possible, store them in a freezer until you're ready to make that Christmas pecan pie. If you buy pecans that remain in their shells, they will stay fresh for a longer time than if you buy them already shelled. Pecans are a nutritious food source---they give us protein, phosphorus and thiamine, iron, vitamin A, potassium and niacin. Think about giving them to children as snacks for the crunch they usually associate with potato chips and other less healthful foods.
Tags: pecan trees, , Choctaw pecan, pecan tree, your tree