Chocolate skulls are easy to make and can add tasty spookiness to your next Halloween party. With a little ingenuity, you can take these simple skulls and make them more elaborate. Decorate the skulls with icing and give the skull a scary face by dying the icing red and letting it drip down the skull. Make the skulls cute by adding candy flowers or other hard candies. Be creative and tailor the skull to your Halloween party and guests.
Instructions
Make the Skulls
1. Fill the bottom of a double boiler with approximately 1 inch of water.
2. Place the bottom pot on the stovetop and set to high until the water boils. Turn the heat down to low to maintain a gentle simmer.
3. Place the top pot over the bottom pot and add the chocolate.
4. Melt the chocolate. Stir it as it melts to maintain a smooth texture. Add your extract of choice while the chocolate melts and continue stirring.
5. Pour the melted chocolate into the molds. If you have a two part mold, fill both halves before snapping the mold together.
6. Cool and harden the chocolate completely before removing from the mold. For ease, place the filled molds in the refrigerator for five to ten minutes before removing the chocolate skulls.
Potatoes may be the largest ingredient in a potato salad, but, although using the right type of potatoes is important to the outcome, the additional ingredients are what combine together to make the best potato salad in the world. To make an enviable potato salad that serves six and that everyone will adore takes a little dedication, the finest ingredients and time set aside specific to the task. You will be highly complimented; but do keep the recipe a secret.
Instructions
1. Wash the baby new potatoes and put them, unpeeled, in a large pan of cold water. Add a tsp. of course sea salt. Cover the pan with a lid.
2. Put the pan on the stove and turn on the heat to high. Turn down the heat to a high simmer once the water boils; the water needs to be bubbling gently. Let the potatoes cook for 10 minutes.
3. Lift out one potato after 10 minutes using a spoon. Run the potato under running water for a few seconds and then gently squeeze the potato between your fingers. If it has a slight softness, the potatoes are ready, so turn off the heat and drain the water. If the potato is hard, put it back in the pan and continue to cook for another 2 or 3 minutes and then turn off the heat and drain the water.
4. Empty the potatoes into a large bowl and leave them to completely cool. Meanwhile, finely chop a small red onion using a knife. If the red onion is large, then use half of it.
5. Put 2 cups of mayonnaise into a bowl and add the finely chopped red onion. Sprinkle 1/2 tsp. of paprika into the same bowl. Grind a teaspoonful of black pepper into the bowl and add a tbsp. of balsamic vinegar. Don't be tempted to use malt or white vinegar; it won't work.
6. Use a wooden spoon and gently mix the ingredients. Don't work the ingredients too hard; all you want to achieve is a rough mix.
7. Check that the potatoes are cold. If any of them are more than about an inch, cut them in half using a knife. The idea is to have small potatoes all roughly the same size.
8. Empty the potatoes into the mayonnaise mix. Finely chop about a tbsp. of fresh chives. Sprinkle half the chives into the bowl and keep the rest back. Carefully mix the mayonnaise in with the potatoes so the creamy mix coats every potato perfectly.
9. Empty the potato salad mix into a serving bowl. Sprinkle 1/2 tsp. of paprika on the top and then sprinkle on the remaining chives evenly. Put the bowl into the fridge.
10. Remove the potato salad from the fridge 30 minutes before you intend to eat it. This allows the flavors to develop and you end up with one of the best potato salads in the world.
Champagne often marks a special occasion such as an anniversary, holiday or birthday, though for some it's just a way to relax and unwind after a long day. With the large number of and the different varieties, it can be difficult to pick the right one. by weighing all the options carefully before making a decision.
Instructions
1. Choose champagne glasses made of plastic if you're planning on celebrating with a large group of friends, or if you're taking the glasses outside. Plastic champagne glasses are available from most party supply stores and are relatively inexpensive so you won't worry about breaking or losing one.
2. Find made of thin or lighter glass, which is often less expensive. These glasses work for daily occasions or regular events such as a romantic dinner for two or a private anniversary celebration. The glasses aren't as heavy or durable as the more expensive glasses, but they work just as well.
3. Pick champagne glasses from a well-known glass manufacturer to mark the truly special occasions. Lenox and Waterford are a few examples. These champagne glasses are significantly heavier and thicker than regular champagne glasses and often made from expensive crystal.
4. Buy champagne glasses that come as a set, but also have the option of buying an individual glass. This gives you the chance to buy as many glasses as you need, but also purchase replacement glasses if one gets lost or broken during a party.
5. Keep your budget in mind, especially since champagne glasses can reach fairly high prices. Opt for glasses that you can afford by looking at stores like Target and Wal-Mart, which now have a large selection.
You don't have to defrost your fish before you cook it, and that's really helpful if you're in a hurry for a healthy dinner. There are a couple of ways to fish directly from the freezer. Choose the one that's right for you.
Instructions
1. Remove the fish from the freezer and remove plastic wrap, if the fish is individually wrapped.
2. Preheat the barbecue grill or the George Foreman Grill.
3. For the barbecue, cut a large piece of aluminum foil, place the fish pieces on the foil, season to your taste, and wrap up the fish securely in the foil.
4. Place the packet directly on the , and grill until done, about five to 10 minutes for small pieces like tilapia, to about 15 to 20 minutes for large pieces like salmon.
5. For the microwave, place the fish in a microwave safe bowl, season to taste, dot with butter, and cook about five minutes or so, depending on the fish.
6. For the George Foreman grill, place the fish pieces directly on the grill, season to taste, close the cover, and grill about five to 10 minutes, depending on the size of the fish.
Tags: about five, about five minutes, five minutes, place fish, barbecue grill, cook frozen
The common garden snail, the Helix aspersa Müller, is considered an invader to many a gardener in the United States. While considered a delicacy in many European countries, these rather invasive slugs cause millions of dollars in damage in the U.S. each year. Snails have been used for food since the prehistoric period but heliciculture, the raising and harvesting of snails, hasn’t yet caught on it the United Sates. U.S. snail exports average $231,000 a year, while fresh beef pushes $1.1 billion. If you’re a snail aficionado who has struggled to find fresh snails for your celebration of National Escargot Day, on May 24, here’s harvest your own snails right at home.
Instructions
1. Find your snails. You can eat the snails you find right in your garden. Unlike mushrooms, it is possible to eat the snails you find out in the wild, without worrying about being poisoned. The easiest time to find these slimy creatures is after a rain or watering when the plants are still damp.
2. Pick the snails. Pull the snails from their place on a leaf or in the mud, by gently squeezing the middle of their shell. Be gentle and handle the snails carefully.
3. Contain your live snails. Place your snails into a container. A box, basket or sack work best, but remember that snails can slither out of just about everything, so you’ll need to have a lid that doesn’t seal out the oxygen.
4. Sell your snails. If you are going to sell at a farmer’s market, you should sell them as they are. Fresh snails should not have been cleaned or processed before being sold in the market.
5. Keep your snails for yourself. If you want to keep the snails for personal use, you’ll need to store them. Snails must be kept healthy and alive until you are ready to cook them, so you need to store them in containers filled with sawdust or corn husks.
6. Store your snails. Cover the bottom of your storage container with a 1/2 inch of sawdust or corn husks. Carefully pour in a thin layer of snails and then cover them with another 1/2 inch of sawdust. Repeat until the box is filled, making sure that the last layer is sawdust. Do not put more that 15 pounds in one box or you’ll kill the snails on the bottom.
7. Eat your snails. Now you are free to clean, prepare and cook your snails as you please. If you do not know clean and prepare snails, be sure to learn before performing this step.
Tags: your snails, , clean prepare, corn husks, Harvest Snails
Don't skip the delicious pasta dishes just because you need to eliminate wheat from your diet. It is possible to make pasta without using grains that are harmful to people with celiac disease, a digestive disorder in those who cannot digest the proteins in certain grains. These grains include all types of wheat, rye, barley and triticale (a wheat/rye hybrid), according to the Celiac Disease Foundation. (See Reference 1.)
Shopping for Ingredients
Find many of the ingredients for gluten-free pasta at the supermarket. Some of the ingredients such as xanthan gum and potato starch can be found at a health food store.
There are that can be used in pasta besides the ones called for here. Substitute coconut flour for the tapioca flour for a higher fiber content. Fine corn flour or brown rice powder can be used. Different flours will result in differently colored, differently textured pasta.
Basic Gluten-Free Pasta Recipe
Combine 1/2 cup of tapioca flour, 1/2 cup of cornstarch, 3 1/2 teaspoons of xanthan gum and 3 tablespoons of potato starch together in a mixing bowl. Beat three eggs and 1 1/2 tablespoons of vegetable oil together in another bowl. Pour the egg and oil mixture into the flour mixture and stir until well combined.
The dough will be stiff like a pastry dough. Mix it until it forms a ball and then turn it out onto a -dusted board. Knead the dough for three to four minutes, then cover and let it rest in the refrigerator for one hour. If the dough is too fragile and tears, it needs to be kneaded more.
Rolling and Shaping the Pasta
Divide the dough into four pieces if you will be rolling it out by hand. Roll each piece as thin as possible, using potato starch to prevent sticking. Potato starch makes white noodles, while some other flours, such as rice flour, make it gray. The dough should be almost translucent when lifted if it has been rolled out thinly enough.
If you are using a pasta machine to roll out the dough, follow the directions for your machine. It may be necessary to let the pasta rest between passes through the machine to prevent tearing.
Cut the sheets of gluten-free pasta into long thin strips for fettuccine. Slice them into wide short shapes for egg noodles. Use the pasta for lasagna by cutting it into rectangles approximately two-by-six inches.
Tags: gluten-free pasta, other flours, potato starch,
Dry red wine is a common ingredient in recipes, meant to change the flavor and add liquid content. (reference 3) However, you may find you need or want to substitute something else, either because you're out of wine, or because you have a health reason for switching, such as an allergy or sensitivity to wine or alcohol in general. Whatever the reason, you're in luck; substitutes for wine are most likely already in your kitchen.
What Does "Dry" Mean?
A dry wine is simply one that's been fermented for a longer time, thus reducing the sugar content to almost zero and increasing the alcohol content. Sweet and semisweet wines are fermented for shorter amounts of time, leaving in higher amounts of sugar (thus, their descriptions as either sweet or semisweet). Both red and white wines can be dry. Bordeaux, Zinfandel and Pinot Noir are examples of dry red wines. (reference 1)
Substituting Other Wines
Don't blindly substitute any red wine for dry red wine. The added sugar in sweet and semisweet wines will change the taste of the final dish. However, according to Ochef.com, using a wine you dislike in cooking will only magnify those aspects you don't like, so you are better off using a good sweet wine instead of a bad dry wine. (reference 1)
Nonalcoholic Substitutes
Not everyone likes to or can eat foods that contain alcohol. It is a myth that alcohol completely burns off during any sort of cooking. While alcohol will evaporate during cooking, the amount that evaporates depends on the cooking time and technique. Hit the wrong combination, and you could leave over 75 percent of the alcohol content lingering in your food---an unpleasant surprise for those needing to avoid it. Uncooked foods will, of course, retain all alcoholic content. Use a nonalcoholic substitute if you want to be completely sure your food is alcohol-free. (resource 1)
Fruit juices, particularly red grape juice and cranberry juice, are suitable substitutes. Watch the sugar content; if you are substituting dry, or nonsweet, wine, use a less-sweet fruit juice. Broths and flavored vinegars are good, nonsweet substitutes as well. Use the same amount of the substitute liquid as you would dry wine. (resource 3)
Cautions
Some people are sensitive to wine in food; keep burn-off times in mind when preparing dishes with wine. (resource 2)
If you or one of the people who will be eating your cooking are on Antabuse (disulfiram), a medication that induces an adverse reaction when the user drinks alcohol, use a nonalcoholic substitute for any alcohol in the recipe. While the amount of alcohol used in food may seem small, that's no guarantee you or the person taking Antabuse won't react. Play it safe and avoid the alcohol, unless you are prepared for some possible extra clean-up after the meal. (reference 2)
Halloween is the time when everything gets turned into something spooky. Even a simple popcorn ball can take on a new role as a creepy treat. Popcorn balls are easily shaped and decorated, making them a unique base for a whole range of fun Halloween treats. Creep out your Halloween guests with spooky popcorn ball treats.
Jack O'Lantern
Add orange Jello to the mix when making these treats to turn them the right color. Use the standard white sugar and corn syrup recipe for the coating or for a sweeter taste, use marshmallows and butter. Once the popcorn is coated and formed into balls, use a gumdrop spearmint leaf and some red licorice strings to make the face and leaves. Use a squirt bottle filled with melted chocolate to draw on a spooky face for your treats.
Witch
The trick with these treats is in the decorating. Make a normal popcorn ball and place it in a paper baking cup, preferably one that's orange or black. Use gumdrops, candy corn, licorice strings or icing to draw on and create the faces. Funky candy corn teeth, green eyes and black licorice noses make great witchy faces. Create a hat by cutting 2 inches off the tip of a sugar ice cream cone. Use to stick it to a chocolate wafer cookie, then stick it to the top of the witch's head.
Eye on a Stick
Create a popcorn ball using green food coloring or Jello in the mix for an eerie and creepy green color. Before the popcorn ball hardens, poke a Popsicle or lollipop stick into each one. Use red licorice strings to make a big circle for the eyeball, then add chocolate icing for bloodshot eyes with a big gumdrop for the center, and decorate with other candies or icing in your own creative way.
The Hand
Shape these treats by stuffing a clear plastic disposable glove with the popcorn ball mix before it hardens. Use the powder-free, thin plastic kind that are often used in the food service industry. Stuff the glove to form a hand and let it cool. Cut or slide the plastic glove off, then decorate your creepy treat with or black jelly beans for the fingernails. Add a spider ring, and some red licorice for veins or black licorice for Frankenstein's stitches.
Deep-fried turkey has rapidly become a popular, festive family main course. The technique used to deep fry turkey consists mostly of preparation, patience and caution. To achieve the perfect golden skin and juicy meat of a deep-fried turkey, it is important to properly regulate the heat of the . Maintaining the heat is paramount to the success of the final product as well as to the safety of the chef, friends and family. Appropriately regulating the heat of a turkey fryer requires attention to ensure everyone is safe from oil burns and flare-up incidents.
Instructions
1. Assemble the propane turkey fryer according to manufacturer's instructions. Place the fryer on a level surface in an area away from any flammable material for a 15-foot radius. Attach the propane tank in the appropriate location, according to manufacturer's directions.
2. Fill the fryer with oil, only to the recommended level.
3. Attach the deep fryer thermometer to the side of the pot.
4. Turn the propane turkey fryer on and set a timer for 20 minutes.
5. Check the thermometer reading. The oil should read between 325 degrees and 350 degrees. If the oil is too hot, turn down the propane. If the oil is too cool, then turn the propane up. Set the timer for 10 minutes.
6. Check the temperature of the oil when the waiting period is up. Safely and slowly lower turkey into the , according to the propane turkey fryer's directions. Check the temperature of the oil again and allow 15 minutes for the fryer to come back up to the desired temperature.
Tags: , turkey fryer, according manufacturer, Check temperature, deep fryer
There are many different ways to fix , one of which is to make jerky out of it. Making jerky is simple and inexpensive, though it does takes a while to finish. This dried meat stores well, plus you can take it wherever you go. Add this to my Recipe Box.
Instructions
1. Put the deer meat in the freezer until it's barely frozen.
2. Combine the spices into a large bowl, then add the soy sauce and the Worcestershire sauce. Whisk the sauces and spices together.
3. Take the deer meat out of the freezer and slice it into 1/8-inch thick strips.
4. Put the deer strips in the bowl of marinade, making sure the meat is completely covered. Cover the bowl with a lid or aluminum foil and put it in the fridge for 12 hours.
5. Remove the bowl of marinaded strips of deer meat from the fridge, and place the strips on paper towels.l Gently squeeze as much moisture as possible out of the meat.
6. Cover two baking sheets with aluminum foil, and wrap an oven rack in aluminum foil.
7. Preheat the oven to 150 degrees F.
8. Insert toothpicks into the ends of the strips of marinaded deer meat, and hang each toothpick from the oven rack. You also can lay each strip of deer meat directly on the oven racks.
9. Leave the oven door slightly ajar, and cook the strips for six hours or until they're thoroughly dry but not brittle or mushy. If you put the strips on the oven racks instead of hanging them, turn the meat every two hours.
10. Store the deer jerky in a resealable plastic bag or a tightly sealed container until ready to eat.
Buy gift cards online to avoid going to a retail store to purchase them. Purchase the card directly though a specific retailer's website, rather than taking advantage of any "Free Gift Card" offers you see in sidebar ads, which are almost always fake. Instruct the retailer through whom you purchase the card to ship it to the recipient, who is then able to shop online and in-store with the card, without your ever having left home.
Instructions
1. Visit the webpage of the merchant whose you want to give. Locate and click a link that allows you to buy a , which is located under a "Customer Service" heading in some instances.
2. Select a gift card amount from a menu of pre-determined values. Alternatively, input a custom amount if the gift card purchasing interface allows you.
3. Input the shipping information for the recipient of the card. Type in your own billing address, as well as the type, number, expiration date and verification code of the credit card you wish to use to make the purchase.
4. Complete the purchase and retain the confirmation email until the recipient informs you he's received the card. Having the confirmation email on hand makes the process of gift card replacement -- in the event the original is lost in the mail -- easier.
Sometimes store-bought chicken stocks just don't hit the spot. A homemade chicken stock can kick up a dish and help you make a terrific soup. Entertain guests with a homemade soup or save some for yourself for later.
Instructions
Cooking - be patient
1. Preheat the oven to 450 degrees and bake the chicken bones for 45 minutes. While the bones are finishing up, pour the olive oil in a pot over medium heat. Add in the diced onion, and the chopped celery and carrot. Cook until they become moist, soft and brown. Add water if you need to to make sure that it doesn't burn or stick to the pot.
2. Add the bones to the pot and fill the pot with enough water that the bones don't stick out of the water. Put the stove on low and simmer the pot's ingredients for around two hours, stirring occasionally. When you think it's ready, bring the stock to a boil and add the spices. Put the heat back to low and simmer again for two more hours.
3. Keep the broth and remove the solid pieces from the vegetables. Remember, you don't want the veggies in there, you just want their flavors. Put the pot in the refrigerator. After it's cooled down, take the fat off the top, which will be in a semi-solid state at this point.
4. Add whatever you want to make this a great soup. You can put it in a container and freeze it if you aren't going to be using it for a while, or if you are going to make a soup soon, you can keep it in the refrigerator for a day. Now you can make your own chicken noodle soup.
Rosemary oil begins with the best fresh rosemary that you can find. Dried is really not comparable when making an oil. You always want to use organic, fresh rosemary. To create 8 oz. of infused rosemary oil, you want about 1 cup of fresh rosemary.
Base Oil
The base oil, of course, affects the overall quality of the rosemary oil, so it is important to get a good quality, food grade oil, such as grape seed, sweet almond or jojoba. A light, extra virgin olive oil will also work to make rosemary oil.
Heat Infusion Method
The heat method will produce a stronger flavored oil. The fresh rosemary should be rinsed and patted dry, then put into a heatproof glass bowl with the oil. The glass bowl should be set over a pot of water, kept on a low simmer, for two to three hours. Once the oil has infused for two to three hours, it should be strained through cheesecloth and placed into a sterilized jar.
Cold
The cold method is simpler but takes longer and the oil may not be as strong. To create a cold infusion, simply place the rosemary in a sterilized jar or bottle. Pour the oil over the rosemary, seal tightly, and let sit in a sunny windowsill for three weeks or so, shaking once a day. Strain the finished product and store in a sterilized jar or bottle with a tight seal.
According to Mayan legend, the first tortilla was made as a gift to a king in 10,000 B.C. Since then, tortillas have become a necessity in the Mexican diet, making up more than half of the protein and calories consumed daily by the poor. They are also popular in Mexican and Tex-Mex cuisine in the United States. This recipe yields about 12 large flour tortillas.
Instructions
1. Combine the salt, baking powder, and 4 cups of flour in a large mixing bowl, and mix them together with a wire whisk. Add the shortening to the bowl and mix it in with your hands.
2. Mix the half-and-half with the water in a separate bowl, and then pour it into the flour mixture. Use your hands to squeeze the dough together repeatedly, until a stiff ball is formed.
3. Transfer the dough to a clean, flat surface and knead it for about five minutes, or until it becomes elastic, smooth and firm. Form the dough into a ball again, and wrap it tightly with plastic wrap.
4. Let the rest at room temperature for one hour, and then unwrap the dough. Cut the dough in half and roll each piece into a log roughly 9 inches long.
5. Cut the logs into numerous 1½-inch sections, and then roll each section into a small ball. Gather all the dough balls together, and then cover with plastic wrap and allow them to rest for eight to 10 minutes.
6. Coat a flat surface with a small amount of flour, and place one dough ball on the surface. Use your hands to flatten the ball into a circle about 4 inches in diameter. Use a rolling pin to flatten out the dough as evenly as possible, adding more flour as necessary to prevent sticking.
7. Continue until the dough is 8 to 9 inches in diameter and only about 1/8-inch thick. Transfer the tortilla to a piece of wax paper and place another piece of wax paper on top of it. Continue until all of the dough balls are tortillas sandwiched between wax paper.
8. Place a large skillet over medium heat and warm for two to three minutes. Pour oil into the skillet and carefully coat the entire surface with it. Set a tortilla onto the skillet. Several large bubbles should form on the surface.
9. Cook the tortilla for about 30 seconds, and then check the bottom. When the bottom is covered with golden spots, flip the tortilla over, and reduce heat if necessary.
10. Cook the second side of the tortilla for about 30 seconds, or until done. Transfer it from the skillet to a plate and cover with a clean towel. Repeat for each tortilla, stacking them up under the towel until they are all finished.
Tags: your hands, , , Continue until dough, cover with, dough ball
Perhaps the only thing greater than receiving a lovely fruit basket is to make one to give to a dear friend and see their reaction. While there are many companies that can send a fruit basket, it can be pricey and you are never quite sure if the fruit friend or loved one received was worth the hefty pricetag.
Making your own fruit basket for your home or to give to a colleague or friend is not difficult and allows you get to get your creative juices flowing. You can design a fruit basket around a certain theme, holiday or cater to the receiver's preferences. Both men and women, young and old can appreciate a fruit basket brimming with luscious fruits.
Instructions
1. Determine if your want to follow a certain theme for designing your fruit basket. Is it to be given as a birthday gift or as a thank you for hard work at the office? Try to find out if the person you are giving it to has any food preferences or allergies.
2. Select the appropriate size basket for your bounty. If the person you are giving it to has small children or a spouse, you can make the fruit basket more ample as it will provide for more than one person. If you know for certain the receiver is single, make a smaller basket so they are not overwhelmed with a giant fruit basket.
3. Go to a supply store that sells empty wicker baskets, ribbons, tissue paper and other handicraft items, keeping your theme in mind. Select a basket that is the correct size for your gift and buy the other items needed. If you already have extra ribbons, new cloth napkins and at home, no need to buy more. Be resourceful (and thrifty) and use what you have. If you are giving the gift to a child or student, include a few non-fruit items such as small chocolate bars, packages of hot cocoa and small trinkets or even a small teddy bear.
4. Purchase fruits that will not spoil quickly. Choose from oranges, apples, plums and grapefruit. Add a few "exotic" items such as pineapple, guava or star fruit. Add one or two items that will be more delicate but are likely to be consumed first: grapes, cherries, berries and very small bananas (not too many!). If you know the receiver is very traditional, select very familiar types of fruits. If they have a more adventuresome streak, add mangos, for example.
5. Clean all the fruit. Prepare the basket by first placing a large sheet of wrapping cellophane at the bottom of the basket. Next, add raffia and make a kind of shallow "nest" with it, or use tissue paper or real cloth napkins to line the bottom of the basket.
Place the largest, heaviest fruits at the bottom. Use one or two larger pieces of fruit to anchor this fruit bouquet: a pineapple or a small tower of sturdy plaintains or unripe bananas. Add the smaller fruits around the "anchor fruit." Place any novelty items such as the small chocolate bars, small packages of raisins or packages of hot cocoa or fair trade coffee sample packets.
6. Gather up the outer edges of the wrapping cellophane at the top, carefully making sure that all the fruit is safely contained inside. Tie ribbons around the top of the cellophane to seal it. Add any note card and deliver by hand to your very lucky guest or leave it for them on their desk or at their home.
Tags: fruit basket, basket your, items such, tissue paper,
This wonderful potato salad contains no eggs or mayonnaise. It’s the perfect side dish for a summer cookout with hamburgers, barbecue chicken, or ribs. It’s even a unique addition to a traditional steak dinner. It’s fabulous served warm with dinner. It’s great served cold and even better after a day or two of sitting in the refrigerator, soaking up the vinegar.
Instructions
1. Wash the red potatoes but leave the skin on. Quarter the raw potatoes and place them in a pot filled with water. Cook the potatoes well, until you can easily poke a fork or knife through a potato.
2. Drain the water carefully to avoid burns. Spear a few potatoes at a time and cut the quarters into bite sized chunks. Be careful--the potatoes are hot! Put the cut up potatoes into the bowl.
3. Rinse the spring onions. Cut off the roots and slice the onions sideways into small pieces. If you love onions, cut up some extra. These should be added to taste and are based on the amount of potatoes you are using. Generally, it’s about one bunch of spring onions to 10 pounds of potatoes. Add the chopped up spring onions to the potatoes.
4. Rinse and slice the celery stalks down the center. Chop the celery stalks sideways into penny-sized pieces. Again, how much celery you choose to add is a personal preference. Usually, 6 good-sized stalks are sufficient for 10 pounds of potatoes. As with the spring onions, you can add more if you prefer. Add the chopped up celery to the potatoes.
5. Seasoning the salad is based on your taste preference. Some folks like a strong vinegar salad and some don’t. Start with ¾ cup of apple cider vinegar to ½ cup of oil. Stir the mixture completely. Sprinkle some salt and stir again. Keep adding vinegar and oil in the same ratio to your own taste, a small amount at a time. You should aim to cover the potatoes, celery and onions with dressing.
Tags: spring onions, celery stalks, German Potato, German Potato Salad, Make German
1. Preparing roasted duck is fairly easy. I am glad to share my recipe for roasted duck with orange flavored potatoes and green beans with bacon. First you will need a medium size duck, which you can purchase in your local grocery store. In addition, you will need between 6-7 medium size red skin potatoes, fresh green beans and about half a pound of bacon, one jar of mandarin orange sauce and two oranges.
2. First you need to prep your duck prior to baking. The secret is to get the outer part of the duck as crispy as possible. Pull backs the skin covering the duck and place about 4 tablespoons of butter, 1-tablespoon garlic powder, 1-teaspoon pepper, and 1-teaspoon sea salt. In addition, add some of the mandarin orange sauce and two orange wedges on top of duck before placing in a pre heated 400-degree oven. You will bake the duck for about an hour and a half. You need to keep checking the duck to see if you need to empty the basting pan, grease will accumulate quickly and must be removed. You can also continue to baste duck with the .
3. About 20 minutes before removing finished duck; turn the oven up to either 500 degrees or broil. The idea is to make the outer skin of the duck crispy. Don't leave in oven at 500 degrees for more than 20 minutes or it may burn.
4. Finally, you want to slice the red skin potatoes in half and boil for about 15 minutes. Remove potatoes and brush with butter and sauce. For some extra taste you can add ¼ cup of brandy to your orange mandarin sauce. Steam green beans on stove for about 10 minutes, remove from stove sprinkle with some butter and bacon bits. Enjoy!
Southern food in the United States features many types of bread, such as cornbread, flaky biscuits and hushpuppies. Hushpuppies typically are paired with chowder, frogmore stew, gumbo or fried fish. Here are two recipes (basic and spicy) so you can make your own delicious homemade hushpuppies.
Basic Hushpuppies
Stir together 1 ½ cups of white cornmeal, ¼ cup flour, one tablespoon baking powder and ¾ teaspoon salt. Chop ¼ cup onion into fine minced pieces. Add ¾ cup buttermilk and two eggs to the onion. Stir well until the eggs are well beaten. Now stir the dry and liquid ingredients together.
Cooking
Heat oil in a deep-fat fryer to 375 degrees. One by one, drop rounded teaspoons full of the hushpuppy batter into the hot oil. Cook for three minutes or until golden brown, turning the hushpuppies over halfway through cooking. Cover a large plate with paper towels or a brown paper bag, and drain the cooked hushpuppies on this. Place the plate in a warm oven while you fry the rest of the batter. This recipe makes 24 hushpuppies.
Spicy Hushpuppies
Here's another recipe for hushpuppies, but with a spicy twist. Mix ½ cup yellow cornmeal, ½ cup flour, one teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon sugar, ¼ teaspoon salt and ¼ teaspoon chili powder. Drain ½ cup whole-kernel corn. Finely chop ¼ medium red . Add the corn and bell pepper to your dry ingredients. Beat together 1/3 cup milk, one egg and one tablespoon oil. Now mix the wet and dry ingredients together. Do not overmix, or the hushpuppies will be tough. Fry the hushpuppies and drain as above.
Washing and cleaning salmon can be done rather quickly if you are using an electric knife. The following will show you clean your salmon if you are starting out with a freshly caught fish, and wash to prepare it for cooking.
Instructions
Clean the Salmon
1. Turn the fish over and make a cut with your electric knife, cutting off the fins on the underside of the salmon, starting with the anal fins which are the closest to the tail. Remove the section you have cut.
2. Make a cut behind the fin closest to the head, and cut all the way down behind the head until you hit the back bone.
3. Turn the knife and go all the way down the fish until you reach the end, going along the bone to get all of the meat. Once this side has been removed, turn the fish over and complete the other side.
4. Remove the remaining back bones in the fish with the electric knife by cutting them out. Leave as much of the fish intact that you can to minimize waste.
Wash the Salmon
5. Tear off a sheet of aluminum foil, which you will be cooking your salmon on, and lay it on the counter so it is ready to use after you have washed your salmon. If you will be using a pan instead of , have that ready instead.
6. Rinse the salmon under cold water to wash away any bacteria that may be on it. Continue to rinse until the salmon feels more rough, verses slimy, to the touch.
7. Feel the salmon as you are rinsing it to see if there are any bones in the fish that may have been left behind. Remove any of these bones that you may find with your fingers or use a knife if you need to.
8. Turn off the water and let the salmon drip into the sink until most of the water has dripped off.
9. Lay the freshly washed salmon onto the sheet of aluminum foil. Now you are ready to prepare the salmon for cooking.
Tags: your salmon, aluminum foil, electric knife, , Clean Salmon,
If you want to offer a few different soups at your restaurant's salad bar, you need to buy attractive soup warmers to hold them. Many great soup warmers are available through some restaurant supply stores, but they may not always have the best prices. Here's buy high quality soup warmers to keep your culinary customers coming back.
Instructions
1. Identify how many soup warmers you'll need to buy. If you will only be having one variety of soup a day, one soup warmer should suffice. If you want to offer two or more, make sure you have at least that many . You can always fill more than one soup warmer with the same variety of soup.
2. Base your capacity choice on your clients' demands. You want your lunch rush to leave you almost, but not quite, out of soup. Soup warmers come in lots of different sizes, with a 7-quart capacity being a common size. Also keep in mind you'll be selling more soup in the winter months than in summer.
3. Choose a model with a variable temperature control. Some soup warmers have a single heat setting, like the Vollrath 72021, while others have variable temperature controls. An example of this is the Micom THCSC08XA.
4. Select a dry-type soup warmer. The dry-type doesn't require water for operation which makes it easier to operate.
5. Peruse shopping sites like nextag.com for competitive pricing. Here you'll find user reviews and restaurant supply companies competing for your business. You'll also get a good idea of what a soup warmer will cost for the size you are looking for.
6. Be sure of the supplier's return policy. Consumer electronics are notorious for not working properly, so be sure to test your soup warmer when you get it and know the return policy of the supplier before you make a purchase.
Mortar and pestles are used in many cultures to grind up spices and blend together other ingredients such as garlic and herbs. They are widely available at kitchen and home stores across the country. Use these steps to learn a little more about mortar and pestle sets and which one to buy for your kitchen.
Instructions
1. Check out Gourmet Sleuth for the history and proper use of the mortar and pestle. It was not only created for food, but was also used by pharmacists to grind medicines.
2. Research the different types of mortar and pestle sets that are available to decide which is the best in general and which is the best for your kitchen. This will depend on what you plan on grinding. The best choices are marble and granite, as they are non-porous, keeping them more sanitary.
3. Shop online for the mortar and pestle that you have decided on. This will give you a chance to check out different companies and compare prices and quality. You can purchase online, but expect shipping prices. A great site to check out is Fante's Kitchen Wares Shop.
4. Visit your local kitchen or home store to check them out first hand and purchase the best one for your kitchen. Bed, Bath and Beyond is a great place to start if you don't have a specialty kitchen store in your area.
Tags: , your kitchen, best your, best your kitchen, kitchen home
Peanuts always add a special flavor and texture to desserts, snacks and even entrees. They are a great food item to have on hand, and you'll appreciate them even more if you have grown them yourself. Peanuts are easy to store and for quite some time if it is done properly.
Instructions
1. Dry the peanuts thoroughly before storing. You can dig them up and leave them in the windows if the weather is good or find a dry place with good air circulation and store them indoors.
2. Dry the peanuts in the oven if you do not have a large quantity. They may be dried in the shell or out. Simply put them on trays one layer deep and bake in a preheated oven at 130 degrees F. When the shells seem crisp, crack a couple of peanuts open to see if they are ready for storage. They should be dry but still soft, and make sure they are not over-baked or they will be shriveled.
3. Throw away peanuts that are rancid or moldy. These may contain Aflatoxin, which is a fungus that grows on various legumes and grains. This toxin can cause serious illness in humans, and is linked to cancer in animals.
4. Place shelled or unshelled peanuts in a sealed storage container. If they have been shelled they will last in the refrigerator for three months. Unshelled peanuts will keep from four to six months in the refrigerator.
5. Package the peanuts in freezer-safe containers for long-term storage. When frozen, they will last indefinitely. To avoid freezer-burn you may want to wrap the peanuts in plastic before you place them in the freezer container.
6. Roast the peanuts before packaging to add variety. This is easily done-simply roast the shelled or unshelled peanuts for 30 minutes in an oven preheated to 350 degrees F. When frozen, they will last at least six months.
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Whether you avoid wheat due to allergies or for another reason, there are many other grains you can use to make bread without wheat flour. It may take a process of trial-and-error to find a recipe that yields bread with the consistency and taste you desire. The combination of brown rice flour, cornstarch and buckwheat flour will result in bread that is similar to breads made with wheat flour.
Instructions
1. Measure and pour the yeast and honey into the small bowl. Measure the water into a glass measuring cup and use the thermometer to adjust the temperature of the water until it is the correct temperature. Add the water to the yeast and honey and stir the ingredients well and allow them to sit undisturbed until foamy.
2. Measure and pour the flours, the cornstarch, the cornmeal, the xanthum gum and the salt in a large bowl. Stir gently to combine the ingredients.
3. Combine the eggs, the cooking oil and the vinegar in another small bowl; stir the ingredients well. Pour the yeast mixture into the egg mixture and stir well.
4. Add the liquid ingredients to the dry ingredients. Stir with a wooden spoon to incorporate all of the ingredients.
5. Place the dough onto a countertop (dust the countertop with additional brown rice flour) and knead the bread dough for approximately 8 minutes.
6. Grease a large bowl and place the dough into the bowl. Cover the bowl with a towel and allow the dough to rise for approximately one hour until it doubles. You can tell bread dough has doubled when you insert an index finger into the dough and the indentation from your finger remains. If the indentation disappears, allow the dough to rise longer.
7. Punch down the dough and place it into a greased bread pan. Allow the dough to rise in the bread pan until it doubles again and the loaf is nicely rounded.
8. Bake the bread at 375 degrees F for approximately 25 minutes. The bread is finished baking when the crust is golden brown and the bread sounds hollow when you tap on the top of the loaf with your fingers.
9. Remove the bread from the oven and cool it in the bread pan on a wire rack for approximately 15 minutes. Carefully loosen the bread from the pan to remove it and allow the bread to cool completely before slicing.
Tags: approximately minutes, dough rise, allow dough, allow dough rise, , bread from
Chili and cheese makes a delicious topping on a tortilla chip.
Festive Super Bowl parties -- with friends and family gathered to watch the National Football League's championship game -- are an American tradition. For many attendees, the is as much about the food and festivities as it is about the game. Tortilla chips covered in nacho cheese and chili sauce are a popular snack at any Super .
Instructions
1. Pour the chili and beans in the saucepan. Place the saucepan on a stovetop burner set at medium heat. Warm the chili and beans
2. Preheat the oven to 400 degrees Fahrenheit.
3. Pour the tortilla chips into the oven-safe bowl. Arrange the chips so they slope toward the center of the bowl.
4. Remove the saucepan from the range. Pour the chili mixture over the tortillas. Do not over the chips comprising the outer ring of the bowl.
5. Sprinkle shredded cheese over the top of the tortilla chips, including the outer ring.
6. Place the bowl in the oven for 10 minutes, or until the tortillas and cheese are cooked to your preference.
Tags: , Bowl party, chili beans, , Pour chili, Super Bowl party
Quite simply, cornmeal and polenta are both made using ground maize or corn. Cornmeal is the name used in the U.S., while polenta is the name used in Italy. However, the recipes that cornmeal and polenta are used in are fairly different, as are their origins.
Commonality
Cornmeal and polenta were originally peasant foods. They were easily cultivated, inexpensive to produce, nutritious and could be stored for considerable time, meaning that in the event of a poor harvest, food was still available. Traditionally, cornmeal was more common in the southern parts of the U.S., while polenta was more common in the northern parts of Italy.
Cornmeal
The most common type of cornmeal used in the U.S. is yellow in color, although white cornmeal is used in bread recipes in southern states. It is also possible to get blue cornmeal. Cornmeal is versatile and historically has been used in many recipes. Traditional recipes using cornmeal include grits, muffins, pancakes, pizza bases and cookies, to name a few.
Polenta
Polenta dates back to Roman times and in those days, before the arrival of maize, it was made using chickpeas or chestnuts. Polenta can be ground finely or coarsely, depending on its purpose and to some extent the region of Italy where it is produced. As with cornmeal, it can be yellow or white in color. Polenta can be used as a breakfast cereal, similar to grits, or as part of a main course. It is equally used as an ingredient for puddings.
Nutrition
Cornmeal and polenta can be considered "" without the downside of the fat content associated with many other so-called fast foods. Both provide a good source of minerals and vitamins, although they are not that high in fiber, because the husks from the corn are removed. Salt and sugar levels are low, while energy levels are high, making either an excellent choice to start your day.
Tags: cornmeal used, fast foods, made using, more common, name used
Find the right beans for your next batch of chili.
When the weather cools off, a hearty meal of chili and cornbread can warm your insides while filling you up. Vegetarian chili, white chili, meat chili or Southwest chili -- all chili recipes made with beans round out a recipe and give your dish the right texture. A proper selection of beans can give the right color, texture and flavor to any batch of chili. Go with a few favorites or choose a couple of lesser known varieties to mix up in your most-loved chili recipe.
Common Chili Beans
In red chilies, red and brown beans such as light and dark-red kidney beans add protein and thick texture when simmered with tomato sauce, beef and spices. White chili commonly benefits from paler beans like the white navy bean or cannellini bean. Other types of common beans used for chili include the pinto bean, black beans or red Mexican beans. All these types blend well together in a batch of chili or work well alone combined with other chili ingredients.
Colorful Chili Beans
Get away from the plain and same by using colorful, variegated beans to dress up the visual impact of your chili. The Spanish Tolosana bean is an heirloom variety that has a striped white and brown appearance. Also known as the butterscotch calypso bean, this variety can increase the color of a red or white chili. Mottled rattlesnake or cranberry beans have a speckled appearance and pack a punch with their color and flavor. Use these with the traditional types of chili beans to improve your chili.
Small Chili Beans
While they may be small, they don't lack in flavor or nutrition. The Native American tepary bean, while small, cooks nicely in chilies, stews and soups. Additionally consider the flageolet bean which is white or pale green-colored, with a smooth, soft texture. Other small beans that work well in chili include the red and black azuki bean. Both have a mellow sweet flavor that can cut down the heat in spicy chilies.
Large
The large, mottled Christmas bean with a black and ivory skin gives chili a nutty flavor and offers a striking appearance. Also large and mottled, but lacking the chestnut flavor that the Christmas bean contains, is the Jackson wonder bean and the European soldier bean. These beans hold their shape during long cook times and have firm texture. Put fava beans in a vegetarian chili to beef up the protein and hearty texture or add the sweet and splotchy-colored trout bean to punch up a dull chili recipe.
Tags: batch chili, appearance Also, , Chili Beans,
Nacho cheese sauce can be made from a few simple ingredients.
Nachos are a convenient and easy-to-make snack for people of all ages at parties and picnics. Unfortunately, traditional canned cheese sauce for nachos is not very healthy due to chemicals and preservatives added. There are only a few homemade nacho cheese ingredients needed to make a healthier, delicious alternative sauce. Some ingredients are essential, while others are optional and can be added for taste.
Basic Nacho Cheese sauce
To make a basic nacho cheese sauce with few ingredients you will need 2 tablespoons of butter, 1 cup of milk, 2 tablespoons of flour, seven slices of American cheese and 1/2 teaspoon of salt. Melt butter and flour in a medium saucepan, then pour in milk and stir until the mixture thickens. Continue stirring and mix in cheese and salt. Continue stirring for 15 minutes. This is not a fancy gourmet recipe, but rather a convenient way to make at home.
Meat Sauce
Add meat to your nacho cheese sauce for a tasty twist on the classic recipe. Crumble up sausage or ground hamburger beef pieces into the cheese sauce. Add onion and garlic to taste as desired. Brown meat pieces in a saucepan before adding it to the basic cheese dip. If using sausage, chop it up into smaller pieces before browning and adding to cheese dip.
Low-Fat Cheese Sauce
Try making a low-fat nacho cheese recipe for a healthier alternative. Your friends will be grateful when you bring such a tasty, healthy snack to parties. Use skim milk or non-fat milk and low-fat cheeses as substitute ingredients. The process is the same, and the taste is nearly identical.
Southwestern-Style Dip
Add diced green chilies for a spicier flavor. Chop up tomatoes and garlic and brown them in a saucepan. Dice tomatoes and add them to the mixture. The red from the tomatoes, white from the onions and green from the chilies makes the nacho cheese sauce festive and attractive. For an even hotter alternative, add salsa or picante sauce. Paprika can be sprinkled on top for a beautiful final touch.
Slice citrus peels into small strips to make marmalade.
The word marmalade comes from the Portuguese "marmalada," which refers to a jam made from quince, an apple-like fruit. In today's parlance, marmalade describes a type of jelly that has pieces of fruit suspended in it. Orange marmalade is the most common variation of this preserve, followed by other types of citrus fruits such as lemon or lime. Any combination of fruits can be used to make marmalade, with some recipes including peaches, pears or even tomatoes. Even so, most marmalade recipes will contain some kind of citrus fruits, peels or juices.
Instructions
1. Wash fruit, scrubbing well to remove any wax that might be on the peels.
2. Peel the fruit with the vegetable peeler. Note that the pith, the white part beneath the colored part of citrus peel, is bitter. However, it contains the most pectin, which is the substance needed to thicken fruit preserves. Be sure to leave a small amount of pith on some of the peel strips so the marmalade will thicken properly.
3. Cut the grapefruit peel strips and measure 3/4 cup into the saucepan.
4. Cut the orange peel into thin strips and measure 3/4 cup into the saucepan. You will only use the peel from one or two oranges, depending upon their size.
5. Cut the lemon peel into thin strips and measure 1/3 cup into the saucepan. Discard any remaining citrus peels.
6. Add the cold water to the citrus peels and simmer, covered, until tender, about 30 minutes. Drain.
7. Section grapefruit, oranges and lemon, removing seeds and membranes. Cut fruit into small pieces. Add fruit to the saucepan.
8. Add the boiling water and sugar. Boil mixture over high heat, approximately 20 minutes, stirring often, until the mixture measures 220 degrees Fahrenheit. If you do not have a candy thermometer, scoop a bit of the marmalade up on your spoon. Tip the spoon sideways. If two big drops slide together and form a sheet that hangs from the edge of the spoon, the marmalade is of the proper consistency.
9. Remove pan from heat and skim any foam from the top. Pour hot marmalade into hot, sterile jars and leave a 1/4-inch space at the top of each jar. Wipe jar rims with a dampened paper towel. Screw canning lids and rings onto jars.
10. Process in a boiling water canner for six minutes. Remove jars from canner with tongs and place on a clean dishtowel. Allow to cool fully before storing.
Tags: citrus peels, , into thin, into thin strips, measure into
A brine is a salty marinade used to add moisture and flavor to lean meats, such as pork tenderloin. As the name implies, pork tenderloin is a tender, lean cut of meat. While its lack of fat compared to other pork cuts has health benefits, it can dry out while cooking. Soak your pork tenderloin in a brine before cooking for a moist and juicy pork roast. The differences in the amounts of between brands is due to the difference in grain size and density of the various brands. If using another type of kosher salt, weigh 2.5 ounces of salt per pound of pork for the brine.
Instructions
1. Stir water, sugar and salt together to dissolve the sugar and salt.
2. Place a pork tenderloin into a zip-top bag or ice chest, if the bag is too small.
3. Pour the brining solution over the tenderloin.
4. Seal the zip-top bag and refrigerate, or put ice packs in the ice chest with the pork to maintain a temperature of 40 degrees Fahrenheit.
5. Brine the pork tenderloin for one hour per pound.
6. Remove the pork from the brine and rinse it off. Cook the pork tenderloin immediately according to your favorite recipe.
A great fruit to have in the house is cantaloupe. It is a hearty fruit so it can be added to a number of dishes to create texture and sweetness. It can be served for breakfast, lunch, dinner or even dessert. Having cantaloupe on hand will help you get in your recommended fruit and vegetable servings for the day.
Instructions
1. Wash the outside of the melon before cutting into it so that you don't spread bacteria into the meat of the melon with the knife. After washing the melon and removing the seeds and netting, it can be cut into pieces and served as is.
2. Cut up pieces of the melon into cubes and add it to other fruits for a great salad that will keep for at least 6 days in the refrigerator. Bite-sized pieces are easier to eat and enjoy.
3. Cut the cantaloupe in half and scoop out the seeds. You can serve it plain with some toast for breakfast or put a scoop of vanilla ice cream in the middle and serve it as a light summer dessert.
4. Use a blender or food processor to puree the cantaloupe. Add peeled soft peaches or other similar fruit to make a cold soup. Add honey or lemon juice for taste.
5. Make a quick cantaloupe salsa by combining chopped melon, diced red or yellow pepper, chopped cilantro, chopped scallions, the juice of a lime and crushed pepper flakes. All you need to do is remove the rind and seeds of the cantaloupe and cut it up into very small cubes. Add the other ingredients to the cantaloupe and let chill for a while.
Nut allergies in children are quite common and are frequently observed in the first years of life. While peanut and tree nut intolerance can result in mild digestive distress, a child with a true nut allergy exhibits definitive signs and symptoms. If your child has severe nut allergies, emergency treatment is always necessary.
Will My Child Outgrow Nut Allergies?
According to the Asthma & Allergy Foundation of America, around 3 to 8 percent of children have a reaction to food, but only 1 to 2 percent actually have true food allergies. Nut allergies are confirmed through a skin prick test or blood testing. While a child can outgrow an allergy to a certain food type (usually by age 4), certain allergies can persist. Allergies to peanuts and tree nuts generally last a lifetime.
Symptoms of Nut Allergies
Food allergy symptoms generally present themselves within a few minutes to an hour after eating a food. If your child is allergic to peanuts or tree nuts, he might complain that his mouth tingles or that he's having trouble breathing. Note if your child shows hives on his skin or swelling of the lips, mouth, face and other body parts. Abdominal cramping, vomiting and diarrhea are signs of nut allergies. However, if your child's allergic reaction to nuts is severe, it may lead to anaphylaxis.
Anaphylaxis
Anaphylaxis is a life-threatening condition. Symptoms of anaphylaxis include constriction of the airway or a swollen throat that makes it impossible for your child to breathe. A sudden, precipitous drop in blood pressure can lead to unconsciousness, coma and even death. Anaphylaxis requires immediate emergency care.
Treating Nut Allergies
While milder food allergies may be treated with antihistamines, severe allergic responses such as anaphylaxis often require that your child be taken to the emergency room for a shot of epinephrine and close monitoring. Many parents carry auto-injectable pens so they can administer epinephrine to their child at the first sign of anaphylaxis.
Preventing Nut Allergies
If your child has nut allergies, have him wear a medical alert bracelet or necklace. Inform all teachers and caregivers of your child's allergy, and give them detailed instructions as to treat the child. The U.S. Food & Drug Administration requires all foods that contain peanuts and tree nuts to be labeled accordingly, so read all labels carefully when you shop. Discourage your child from sharing food with friends or accepting snacks that may contain nuts.
Tags: your child, peanuts tree, peanuts tree nuts, tree nuts, Allergies Children, child allergic, food allergies
Strawberries dipped in chocolate fondue are a delicious dessert treat.
Electric fondue makers are a novel way to host an informal dinner party. The fondue pots are often wedding or housewarming gifts. Some people forget to ever take them out of the box or don't really understand what items are available to cook in them. You can use fondue pots for appetizers, the main course, dessert or all three if you have multiple pots. Often, when using ingredients that need to reach a high heat, such as oil or stock, it is necessary to heat the ingredients on the stove, and then pour it into the electric fondue pot to maintain the correct cooking temperature.
Cheese and Bread
Dipping hearty, crusty pieces of bread into a cheese sauce in your fondue pot is one of the original ways to use this handy appliance. Just purchase a cheese or combination of cheese that melts well, and heat it in the fondue pot along with an added liquid, such as wine or cream. Cut up loaves of French, sourdough or other bread into cubes. Give each guest a skewer, and let them dip to their heart's content. This is an ideal appetizer for a party and is trouble free while you prepare other portions of the meal in the kitchen.
Desserts
Chocolate fondue is a good choice to indulge in a delicious after dinner treat or to host a dessert party. Just add your favorite chocolate mixed with a liquid, such as milk, cream or other liquor. Offer marshmallows, fruits, brownies or dense cakes, such as pound cake, to dip into the warm fondue. You can combine other ingredients into the chocolate as well, such as nuts, caramel or even liqueurs.
Cooking Meats
Fondue pots make good deep fryers for meat and seafood. You can host a fondue party and give each guest a skewer. Fill the fondue pot with a vegetable or meat stock, and turn the heat on high. Another idea is to fill it with an oil and spices or flavorings, such as soy sauce, Worcestershire or garlic. Tempura parties are an inexpensive way to entertain your guests. Simply mix up the breading or batter for the tempura, and have a variety of meats, seafoods and vegetables ready for your guests to skewer and deep fry.
Tags: your guests, bread into, each guest, each guest skewer, fondue pots, guest skewer
Beer is fast becoming a beverage of distinction and no longer just something to "let loose" with. There are many home brews that rival the big boys in taste and quality. Brewing a great beer is an art form and there are things to make this process all that much more easier and those are known as beer kits. but even a brew kit requires a bit of know-make a great beer and you need the equipment to do it justice. Beer drinkers are also becoming very health conscious and this article will show you use a beer kit and brew a great low carb beer.
Instructions
Cleaning and Sanitizing Your Equipment
1. Clean the following items with soap and hot water in order to remove any film sediment: brewpot, primary fermenter, brew spoon, airlock and stopper, saucepan, small bowl, rubber spatula, big mixing spoon.
2. Mix your Iodine or bleach in a large basin or tub and soak the above items to sanitize them.
3. Once everything is submerged in either solution wait 5 minutes if using iodine and 30 minutes if using bleach.
4. Set a aside and allow to dry.
Initial Fermentation and Making Wort
5. Bring two quarts of water to a steaming point but not boiling, 160-180F. Remove from heat.
6. Add your beer kit per the kit's instructions.
7. Stir the ingredients you just added until everything is thoroughly dissolved. Place the lid on the pot and turn the heat down to simmer and allow to sit for ten to fifteen minutes.
8. Add four gallons of cold water to your primary fermenter.
9. Combine the contents of the pot to the four gallons of water in your primary fermenter and stir vigorously for two minutes.
10. Feel the side of the primary fermenter and when it feels cold add your yeast.
11. Ferment your mixture as close to the correct temperature range as possible.
12. Wait three to five days.
Bottling and Second Fermentation
13. Follow the first section to clean and sanitize your bottles and bottling bucket.
14. Put three cups of water into the saucepan and dissolve 3/4 cup of dextrose in it. Bring to boil over medium heat, cover and set aside for fifteen to twenty in order to cool.
15. Place your bottling bucket on the floor.
16. Place the primary fermenter on a surface somewhere above the bottling bucket.
17.Attach the hose to the spigot on the primary fermenter and place the other end to the bottom of the bottling bucket. Pour the solution in the saucepan into the bottling bucket then turn the spigot on to allow the brew to flow from the primary fermenter into the bottling bucket.
18. Close the spigot and remove the hose - clean them both well.
19. Move the fermenter out of the way and place the on to a high surface attaching the hose to its spigot.
20. Line your bottles on the floor and place the hose into the bottom of the first bottle and turn on the spigot.
21. Fill your bottle to close to the top and quickly remove the hose and place in the second bottle and repeat until all your bottles are filled or the brew mixture is gone.
22. Cap your bottles.
23. Move your beer bottles to a cool, dark place with a temperature between 60-70 degrees, a basement or attic is ideal.
24. Wait one week and check the cloudiness of your beer. If it has gone clear you may chill your brew. If not, wait several more days.
Tags: bottling bucket, primary fermenter, , your beer, , four gallons, great beer
Keep your pumpkin fresh all year round after using it for Halloween.
The carved pumpkin was originally associated with the harvesting season before becoming a symbol of Halloween in the US. It seems a shame to waste a whole pumpkin whose sole purpose has been to be displayed during Halloween. Fortunately, there are a few ways to avoid throwing your pumpkin away after the spooky season is over.
Instructions
Halloween Pumpkins
1. Choose pumpkins that don't have bruises or blemishes.
2. Carve it the week of Halloween and not sooner to prevent rotting due to the warmth of your home.
3. Place your pumpkin in a cool spot -- putting it near radiators will increase the risk of mold developing.
4. Don't carve the pumpkin but paint the outside instead; your pumpkin will keep for several weeks longer than one that has been carved.
Pumpkins to Eat
5. Cut the pumpkin in half with a sharp knife. Then cut the cubes.
6. Cook the pumpkin in boiling water. Allow it to simmer for roughly 2 hours. Alternatively, you can roast the pumpkin cubes or roast it without carving for 1-2 hours at a medium heat.
7. Place the pumpkin cubes or the roasted scooped out flesh into freezer bags or airtight containers. It's a good idea to measure how much pumpkin you will need for each recipe you make, so you can adequately proportion each container and avoid defrosting more than necessary.
Chicken salad is a tasty dish, but must be for safe eating.
Chicken salad is a wonderful, cool addition to a meal, but must be made and stored properly. Cooking the chicken to the appropriate temperature, storing it so that it stays cold and only keeping it for the prescribed amount of time can reduce the chance of illness and bacteria.
Preparation
Chicken used for the salad should be defrosted in the refrigerator, using cold water or in the microwave. When cooked, chicken should have an internal temperature of at least 165 degrees Fahrenheit, which kills any dangerous bacteria.
Bacteria
If chicken is not well cooked, it can have a variety of bacteria present. Salmonella and staph are two of the most well known types in uncooked or spoiled foods. Chicken salad is especially susceptible to containing staph. This can cause people to become very ill and have diarrhea.
Storage
is best when kept cold. Bacteria appears when it is left out too long without being refrigerated. When in the refrigerator, the temperature should be around 40 degrees to prevent bacteria growth.
Shelf Life
is only good for three to five days. If purchased from a store, the expiration date should be noted and should not be kept or eaten past that date.
Prevention/Solution
Bacteria in chicken salad will not be an issue if the chicken is properly cooked, kept refrigerated and eaten within the given range of days. This will help to reduce the chances of illness.
A slaw dog is a hot dog topped with slaw. Slaw dogs are an ideal quick meal that can be served for lunch and dinner, or even as a hefty snack. Slaw dogs are simple to make, and can also be enjoyable for the children to help prepare. With about 15 minutes to spare, you can indulge in a simple--yet tasty--slaw dog.
Instructions
The Dogs
1. Fill the pot halfway with water. Boil the water on medium-high heat. Too much water will cause the hot dogs to take longer to boil. It may also cause the water to bubble or spill over.
2. Add the hot dogs to the boiling water. All-beef hot dogs are the ideal choice for this recipe, but any type of hot dog--such as reduced fat, pork or turkey--can serve as a substitute. Let the hot dogs cook for about 7 minutes or until they are swollen. If you are unsure how the hot dogs will look when swollen, let them cook until they burst open.
3. Remove the hot dogs from the water. Put one hot dog into each white-bread hot dog bun--or use wheat buns instead. Place the hot dogs on the large serving plate.
Slaw
4. Place the shredder inside the medium mixing bowl. Hold the in one hand, and hold the 1/2 cabbage in the other.
5. Press the cabbage against the metal shredder, and move the hand containing the cabbage in an up and down motion, letting the cabbage pieces fall into the bowl. Your cabbage should be thinly shredded--about the length and width of half of a toothpick.
6. Pour the mayonnaise, mustard and pickle juice into the and mix with the wooden spoon. Your slaw should not be too dry or too creamy. If it is too dry, add more pickle juice and mayonnaise to balance it out. If it is too wet, add more cabbage.
7. Place about 1/4 cup of slaw onto each hot dog and serve.
Tags: about minutes, dogs ideal, Make Slaw, metal shredder, mixing bowl