Here's make chili that will warm your body on a cold winter day and be perfect for chili cheese dogs at a summer cookout.
Instructions
1. Remove ground beef from packaging and place in skillet on top of stove on medium heat. Break the beef up in small chunks with a fork. Add chopped onions and cook until ground beef is browned well. Remove beef and onions from burner. Drain grease from the beef and onions and rinse well.
2. While beef is cooking, pour water in small cooking pot. Allow water to boil and then add pasta. Cook pasta until it is al dente or still slightly firm. Drain pasta.
3. Combine chili beans, chili powder or seasoning, tomato paste, tomato puree and refried beans in a large pot on medium heat and mix well. Add enough water to thin the mixture to your desired consistency.
4. When pasta and ground beef are finished cooking and have both been drained, add them to the large cooking pot and combine the mixture well. Allow chili to come to a boil, reduce heat and simmer approximately 30 minutes or until pasta is tender. Serve with crackers, cheese and any other condiment you desire.
Serious bakers invariably try their hand at making Danish dough from scratch. Properly made Danish dough bakes up flaky and soft on the inside with a buttery, golden-browned exterior just perfect for wrapping around sweet cheeses and fruits. Making the dough at home requires you to roll butter into a thin, even sheet before layering it with a yeast-risen sweet dough.
Instructions
1. Freeze the butter for about 15 minutes right before you plan to start rolling it. You should also freeze the box grater and several large sheets of waxed paper.
2. Choose a marble or Formica work surface, if possible. Marble and Formica remain cooler on the surface compared to wood. Danish dough requires a surface as cool as possible.
3. Lay enough waxed paper over the work surface to cover it completely. Using the box grater held over the waxed paper, grate the cold butter sticks onto the , using the section of the grater normally used to shred cheese.
4. Move the box grater to different sections of the waxed paper when too much starts to accumulate in one area. Try to shred the butter so that it naturally forms an 8- to 10-inch square on top of the waxed paper.
5. Continue shredding all the butter in this manner. Use your hands to quickly move the shredded butter piles so that they cover the paper evenly.
6. Cover another sheet of waxed paper, of equal size to the bottom sheet, over the shredded butter. Use the rolling pin to roll the butter into a 1/4-inch sheet. Remove the top sheet of waxed paper, invert the entire sheet of butter over your rolled-out Danish dough and peel off the bottom sheet. Proceed to roll the Danish dough as usual.
Eventually, no matter how carefully you store vegetable oils, they will go rancid. Proper storage delays this natural process. Storing olive oil is particularly important, not only to keep it fresh but to retain its flavor. The volatile oils in olive oil are what give it its flavor. As olive oil ages, the volatile oils that make up its delicate flavor deteriorate and the unpleasant compounds created during the oxidation process (the process of the oil going rancid) come to the foreground. Nutrition declines with age as well. Storing olive oil carefully can preserve its flavor and freshness.
Temperature
Nothing will damage your olive oil like storing it in a hot place. According to The First Press, the newsletter of the University of California Cooperative Extension, the ideal temperature for storing olive oil is 55 to 60 degrees Fahrenheit. A cooler or cellar for wine is the perfect place for your olive oil. At the very least, avoid storing your olive oil over the stove or oven. Avoid storing it in the refrigerator as well. Some of the natural waxes in the oil begin to settle out when the wine gets below 50 degrees. Find a cool, but not cold, place for your oil.
Light
Olive oil contains phenolic compounds, which have antioxidant properties. These antioxidants may be the reason that people in Mediterranean counties, which are known for olive oil consumption, have lower instances of cancer and heart disease. Light destroys these phenols. Light also destroys vitamins, particularly vitamin E. A study published in the August 2004 issue of New Scientist reported that olive oil stored for a year under supermarket lights had 30 percent less vitamin E than oil stored in the dark. Keeping your olive oil in opaque or, at the very least, dark glass helps slow the destruction of phenols. Don't keep your olive oil out on your kitchen counter.
Oxygen
According the the University of California Cooperative Extension, olive oil ideally should not be exposed to oxygen. Commercial olive oil companies pump nitrogen gas into tanks to force out oxygen. You can minimize oxygen exposure by keeping olive oil in tall, thin bottles with narrow necks. Also avoid pouring the oil from one container to another.
How long?
According the the University of California, some oils can be kept for as long as three years without damage. They are, however, rare. Some oils suffer damage after a few months. Others are still fresh, but without their former subtlety of flavor after two years. Avoid buying olive oil in bulk unless you use a lot of it.
Tags: your olive, University California, According University, According University California, California Cooperative, Extension, Cooperative Extension
Properly store your hummus to preserve it for later use.
Hummus is a traditional Middle Eastern food made from mashed chickpeas and a variety of seasonings. Whether you are making your own batch at home or purchasing it at a store, it is important to know the best ways to preserve it. Properly stored hummus can be used as a refreshing dip or sandwich spread.
Instructions
1. Store homemade hummus in an airtight container and place it in a refrigerator. The spread should be good for up to three weeks when preserved in this way. Hummus tastes freshest if eaten immediately after making it, but it will maintain a fresh taste if you store it in this way.
2. Scoop homemade hummus into an airtight container and freeze for a longer shelf life. Be sure to leave an inch of space between the hummus and the top of the container, as the spread tends to expand when frozen. Be aware that freezing hummus may alter its smooth texture. Even when freezing, hummus should be defrosted and eaten within a month for maximum freshness.
3. Check the ingredients on hummus you purchase at the store for preservative information. In order to give hummus a longer shelf life, some companies will add preservatives to the ingredients, such as citric acid, benzene, and sodium benzoate. While these ingredients insure the hummus will remain fresh longer, you can avoid them completely by making your own hummus.
Tags: airtight container, freezing hummus, homemade hummus, longer shelf, longer shelf life, making your, shelf life
There are many uses for canned sardines. Canned sardines are found in several pizzas, sardine rolls and breads. However, for quick solutions for canned sardines, try tossing them in salads, pastas and sauces.
Salads & Antipasto
Canned sardines are common ingredients in Mediterranean salads and antipasto. Mix beets, sour cream, horseradish and dill with the sardines for a quick and simple side dish. Epicurious features a recipe that lets sardines serve as the side note by adding them to potato salad with tomatoes, olives, capers and herbs.
Pasta
Sardines' bold flavor makes for easy pairing with simple ingredients. Try, for example, thin pasta with sardines and parsley. For a meal with more complex flavors, drain sardines of oil and rinse, grill lightly and toss with dill and fried capers, then place over spaghetti.
Sauces
Adding sardines to sauces is another quick and easy way to get use out of canned sardines. Tomato sauce with sardines and onions can add zest to rice dishes. Cooks.com also recommends curried sardines in tomato sauce for a nice compliment to rice and vegetables.
If you are looking for an inexpensive yet tasty appetizer that is a crowd favorite, then look no further than Bruschetta. With some diced tomatoes, basil, a few herbs and spices all served on hard rustic bread, your guests will be begging for more.
Instructions
1. Place the bruschetta on your serving platter. There is no right or wrong way for this portion of the procedure. The biggest thing is that you make it look aesthetically pleasing. You can make a shape with your Bruschetta (like a star) or simply line them along the edges. Just make sure they are on a plate where they are easy to grab.
2. Add any additional cheese onto your bruschetta once you have them on a plate. Many people like to sprinkle a little more Parmesan cheese on the appetizer at the last moment. (You can never have enough cheese.) By doing this once they are already plated, you will prevent the cheese from spilling off, since you won't have to transfer it from the cutting board to a plate.
3. Hold the plate of bruschetta in one hand and a stack of napkins in the other. Even if you are holding an intimate dinner party for just a few friends, it's always nice to pass the appetizers. Especially if you are the chef, because then you can get the compliments. It also allows you to intermingle and greet each guest a few times throughout the evening. As they take the bruschetta, offer them a napkin as well.
4. Refill the plate when there is one bruschetta left. Some people feel they are being rude if the last appetizer on a plate. To avoid them feeling awkward, simply refill the plate before it is empty. If you have a guest who is less than shy and snaps it up, well then that is okay as well.
Broccoli cauliflower salad is perfect for summer barbeques and picnics, and it offers a refreshing change from the usual salad offerings. It's also a great way to sneak in some nutrient-rich veggies for those who usually turn up their nose.
Instructions
1. Cut florets from the broccoli and cauliflower heads into bite size pieces. Place into a strainer and rinse thoroughly. Set aside in large bowl.
2. Cut 1/2 of a red onion into bite-. Add to broccoli and cauliflower mix.
3. In a small bowl, combine the mayo, sugar and vinegar. Pour the mixture over the broccoli and cauliflower mixture, and stir until well coated.
4. Cut bacon into bite size pieces and place into a frying pan. Cook over medium heat until it reaches the desired crispness. Drain excess grease.
5. Add 1 cup of shredded cheese and the cooked bacon to the salad mixture and mix thoroughly. Chill until you're ready to serve.
Tags: broccoli cauliflower, bite size, bite size pieces, into bite, into bite size, size pieces
Hydration is necessary for a variety of reasons. Children and adults alike need to replenish necessary fluids and nutrients such as electrolytes and potassium when fighting symptoms such as vomiting and diarrhea. Adults also need to replenish these nutrients after strenuous athletic activity or exercise. Making rehydration drinks at home is cheaper and healthier than buying them at a store.
Reasons to Make It at Home
Typical store-bought rehydration drinks are likely to have unhealthy ingredients to go along with the needed nutrients. These include high fructose corn syrup, preservatives, food coloring and other artificial ingredients. When making the drink at home, total control is maintained regarding how it is made.
Typical Ingredients
When making a rehydration drink at home, there are a wide variety of ingredients from which to choose. Some of these are water and salt to replenish lost nutrients; organic fruit juice that contains no high fructose corn syrup; sugar for sweetness; green tea for added flavor and health benefits; and rice cereal for babies.
Sample Recipes
There are numerous ways to make a rehydration beverage. One simple option is to mix fruit juice and water together, and add just a pinch of organic sea salt. Substitute green tea for the water for a different flavor. For young children, mix 1 cup of rice cereal with 1 quart of water and 1/2 tsp. of salt to replenish fluids lost through sickness.
Alternatives
If pressed for time, there are alternatives available in most kitchens that require no preparation. Broth from chicken or vegetables replenishes electrolytes. Water, sodium and electrolytes are found in high-water fruits and vegetables such as watermelon, cucumber, cantaloupe and honeydew. These are kept in the refrigerator and served cold to make them taste more refreshing after a workout.
Tags: corn syrup, drink home, fructose corn, fructose corn syrup, fruit juice, high fructose
Even on a fully raw diet, you can still have noodles. These noodles aren't made from grains. Instead, they are specially sliced vegetables that will satisfy your craving for pasta in a healthy, low-calorie way. Even if you aren't raw, these noodles are a delicious addition to your diet. Read on to learn make raw noodles.
Instructions
1. Purchase a vegetable peeler, a good set of knives, a mandoline slicer or spiral slicer such as the Saladacco. You can with any of these tools, but the spiral slicer makes the most professional-looking noodle.
2. Find produce to make your main noodles from. You can use almost any vegetable that can be cut into long strips. Zucchini and summer squash make especially sturdy noodles that go well with almost any sauce. Cucumbers are good for Asian noodles.
3. Prepare your vegetables. Most vegetables must be peeled before you can make them into raw noodles, as the peel will interfere with the texture. Seed the vegetables if necessary, unless you are using a .
4. Use your chosen tool to create long, thin strands from your vegetable. Make them as thin as possible, no more than one-fourth inch wide and thinner if you can. Run the peeler down the length of the vegetable, use your knives to create your noodles, make thin slices on a mandoline or follow the directions that come with your spiral slicer.
5. Cure or drain your raw noodles. The texture of zucchini and other soft vegetable noodles improves if you let them cure at room temperature for eight hours. Moist vegetable noodles, like those made from cucumbers, improve if you drain them in a colander for 30 minutes.
6. Add accent noodles like long, thin slices of red, yellow or orange peppers, or long sprouts like sunflower sprouts. Though they won't hold up to being the main noodle in the dish, these accent noodles will add to the color and flavor of your noodles.
7. Toss your noodles with a raw sauce or condiment shortly before serving for the freshest taste and best texture.
Tags: spiral slicer, your noodles, , long thin, made from, make noodles, noodles like
For many years, the only thing people could use to open wine bottles was a corkscrew, but these had inherent problems. To solve these problems, the screwpull was invented. This device combines a corkscrew with a lever to make opening bottles of wine easier. If you have never used a screwpull before, you might want to practice before opening a bottle in front of others. Follow these guidelines to quickly open bottles of wine with a screwpull.
Instructions
1. Use the foil cutter to cut the foil seal from around the top of the wine bottle.
2. Raise the lever arm of the screwpull all the way up so it is in the open position.
3. Place the handles of the screwpull so they grip the top of the wine bottle. You should see the black pins sticking out from the metal central axis.
4. Push the lever down slowly into the closed position. This will lower the corkscrew into the cork.
5. Pull the arm back up gently to pull the cork from the bottle. Your bottle will now be open. Follow the next step to remove the cork from the corkscrew if you have a bottle with a natural cork.
6. Push the arm back into the and then open it again. This will release the the corkscrew. Unscrew synthetic corks by hand from the corkscrew instead of using the release function.
Tags: cork from, from corkscrew, bottles wine, closed position, cork from corkscrew
Try altering the flavor before tossing out hummus.
Fixing the taste of bitter homemade hummus is as simple as finding the proper balance between flavors. Always keep extra ingredients on hand when creating a batch and plan on using slightly less of the called-for ingredients -- tahini, garlic and lemon or olive oil. Tasting the hummus as you go will helps find a flavor profile that works well for you. Experiment with different brands of tahini until you find a favorite.
Instructions
1. Assemble your food processor and add the prepared hummus.
2. Add 1/2 cup of cooked garbanzo beans and process on high until thoroughly blended.
3. Taste the hummus. If it's still too bitter, add an additional 1/2 cup , 1 teaspoon each of sugar and salt, 1 tablespoon fresh lemon juice and 2 tablespoons water. Process on high until blended.
4. Adjust the ingredients until you find the fits your tastes.
5. Transfer the hummus to a serving plate.
6. Create a bowl in the center of the hummus and drizzle on first-press olive oil and a sprinkle of paprika. Chill or serve immediately.
Homemade BBQ sauce gives chicken lots of extra zip and flavor.
Chicken is made in lots of kitchens each night and sometimes it's hard to think up a new or different way to prepare it. Consider coating your chicken with homemade BBQ sauce, and baking it, grilling it, smoking it or pan frying it for a new taste and texture. The sauce recipes are simple and the ingredients are easy to find. You may even have some of them in your kitchen already.
Ketchup
Most barbecue or BBQ sauces for chicken start with a base of plain old ketchup. Whether you buy a store brand or a popular name brand doesn't matter. By adding a few simple ingredients to ketchup, you can create a variety of BBQ sauces for chicken that are perfect for almost any occasion.
Add the following to 1/2 cup of ketchup for a tasty honey BBQ sauce:
3/4 cup honey
2 ounces sunflower oil
1 tablespoon white wine vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
1 crushed garlic clove
Mix the ingredients together in a bowl and brush onto pieces of chicken. Grill, bake or fry until the chicken is done for a delicious honey barbecue flavor.
Cola
Add a cup of cola to a cup of ketchup as well as the following ingredients for a BBQ sauce that will turn your chicken a medium brown color and flavor it with the sweetness of the cola.
Add these ingredients to the cola and ketchup:
1/4 cup Worcestershire Sauce
3 tablespoons steak sauce
1 tablespoon cider vinegar
1 teaspoon onion salt
1 teaspoon garlic salt
1/2 teaspoon black pepper
Combine these ingredients and either spoon onto the chicken or dip the chicken in the bowl to coat before cooking.
Bourbon
For a dark brown chicken with a very distinct taste, add these ingredients to 6 ounces of ketchup:
1 ounce melted butter
3 tablespoons olive oil
4 tablespoons molasses
8 tablespoons pure maple syrup
1 large finely chopped onion
2 tablespoons Worcestershire sauce
4 ounces orange juice
4 ounces bourbon
Mix together in a bowl and brush onto chicken pieces. Continue basting every few minutes throughout your choice of cooking processes.
Espresso
This is a spicy sauce enhanced by dark, rich espresso. It must be cooked in a saucepan prior to basting your chicken.
Add these ingredients to 8 ounces of ketchup:
4 ounces fresh, good quality, strong espresso
4 ounces white wine vinegar
2 tablespoons brown sugar
1 tablespoon chili powder
2 tablespoons ground cumin
1 medium onion, finely chopped
2 tablespoons Worcestershire sauce
2 cloves garlic. crushed
2 tablespoons English mustard powder stirred in 1 tablespoon warm water
3 red hot chili peppers
Combine ingredients in a saucepan and bring to a boil. Simmer over low heat for about half an hour. Pour into a blender and puree for about one minute to evenly distribute peppers. Brush onto chicken and bake or grill.
Tags: these ingredients, onto chicken, your chicken, , bowl brush onto, brown sugar
Preserve basil and parsley for year-round use by freezing them. The herbs stay nearly as fresh as the day you freeze them when you pack them at their peak. Throw frozen herbs into any cooked dish in which you use fresh herbs. When winter hits, you'll have the taste of fresh summer herbs available even though next year's harvest is still months away.
Instructions
Basil
1. Wash the basil leaves under cold, running water.
2. Place the leaves in a colander to dry.
3. Layer the leaves in a resealable freezer bag, once dry. Or spray an ice cube tray with non-stick spray, chop the basil and stuff into the ice cube trays. Place the tray in the freezer and once frozen, transfer the cubes to a freezer bag.
4. Squeeze out the air as you seal the freezer bag.
5. Place the bag in the freezer for storage.
Parsley
6. Wash the parsley under cold, running water. Place the parsley in a colander to dry.
7. Transfer the parsley to a cutting board once dry. Cut the parsley leaves into fine pieces with a sharp knife.
8. Place the chopped parsley pieces into a freezer-safe bag. Squeeze the air out of the bag as you seal it shut.
9. Place the freezer bag of parsley into the freezer.
Tags: , cold running, , freezer once, , running water, running water Place
Be sure to get in your fruits and vegetables when following a German food diet.
Eating like a German requires a sturdy diet of meat and potatoes, and few fruits and vegetables. Often these dishes are baked in lard, adding to the case against eating German cuisine in an effort to lose weight. However, if you just can't stay away from German foods, there are ways to adapt the selections to make them part of a sound diet plan.
Breakfast
Start your day with heft by eating hard-boiled eggs, lean deli meats, low-fat cheeses, coffee and tea. Germans make breakfast the heaviest meal of the day, and this is nutritionally sound as it will allow you to burn calories throughout the day and avoid consuming too many calories at night, the worst time to ingest a large amount of food. If you have a cholesterol problem, avoid the yolk part of your hard-boiled eggs. A sample breakfast could include: two hard boiled eggs, two slices of lean ham and two sticks of string cheese. Top off with your choice of coffee or tea and add a glass of ice water. This meal averages out to approximately 400 calories. While the German diet is low in fruits and vegetables, it is recommended you incorporate them into your diet, using juice if necessary. Pure orange juice (not orange "drink") and other fruit and vegetable juices are commendable choices.
Potatoes
Potatoes are a staple of a German diet, and if you use olive oil or fat free spray butter instead of lard or butter, you can shave off hundreds of calories. Try skinning potatoes, boiling them until they are soft and mashing them for a nice meal of mashed potatoes. This may be topped off with turkey sausage that can be found at your grocer, a healthier alternative to the sausage links often associated with the German diet. The best part about homemade mashed potatoes is that you can use leftovers for the next meal by forming the potatoes into patties and pan frying them in olive oil. Another good recipe is peeling and dicing potatoes, flavoring them with salt, pepper and other seasoning and frying them in olive oil. Make batches of potatoes over the weekend and use them throughout the week. However, don't go overboard; you shouldn't consume more than one serving of potatoes per meal. In addition, since potatoes are starchy, you need not consume breads and other carbohydrates if you are already eating potatoes.
Goulash
For dinner, consider a meal of goulash. By adapting a classic German recipe to modern-day dietary standards, you can find a happy medium between eating German-style food and still losing weight. Start by purchasing a bag of elbow macaroni, a large can of tomato juice and one pound of lean ground beef or turkey. While boiling the bag of elbow macaroni in two quarts of boiling water, brown the meat or poultry with onions and season with salt and pepper. Once completely browned, drain the meat or poultry. Meanwhile, drain the elbow macaroni, return to pan and add in the browned meat or poultry and a 48-ounce can of tomato juice Heat until boiling, stirring occasionally, then simmer for 20 minutes. Not only is this recipe quick, simple and inexpensive, if you make enough on the weekend it takes the guesswork out of preparing dinner throughout the week. Be sure to make a side of green beans or spinach in order to get in some vegetables, and finish with a dessert of fruit.
Tags: elbow macaroni, fruits vegetables, German diet, meat poultry, frying them
are fried potatoes with a twist. They might be a kin to French fries, but they don't look like them. Curly fries are one of most sought-out munchies at any fairground. They also can be found at many of the well-known fast-food eateries. They can be enjoyed as a side to a burger or as a meal when dipped into a cheesy sauce.
Instructions
1. Fill a large pot halfway with water, and add 1 tsp. salt. Turn the burner to high. Turn the burner to low once it boils.
2. Use a twin-curl cutter to cut your potatoes, and immediately place them in cold water to keep them from getting brown.
3. Preheat the oven to 450 degrees F.
4. Spray the baking sheet with a light coat of oil and set aside.
5. Put the egg substitute in a large mixing bowl, and stir in the flour, paprika, cayenne, garlic powder, onion powder and the remainder of the salt. Stir it until it is completely mixed.
6. Take the potatoes out of the water and place them on a paper towel. Put them into the seasoning mixture, and using a fork turn them until they are completely coated.
7. Place the seasoned potatoes on the oil-coated baking pan in a single layer. Lightly spray them with the oil and put them into the oven to bake for about 20 minutes. Use a spatula to turn them once.
8. Remove the potatoes when they are crisp. Serve with cheese or dip of your choice.
Tags: Curly Fries, , Make Curly, Make Curly Fries, place them
Selling baked goods around your neighborhood is a simple way to pick up some extra cash. Peanut brittle is a specialty food that is easy to prepare and store, and it is especially desirable around the holidays. If you would like to set up shop at home, stock up on a few supplies and open your very own peanut brittle bakery.
Instructions
1. Find a winning recipe. If you have never made peanut brittle before, there are recipes for peanut brittle available both online and in cookbooks. Award-winning chef and TV personality Alton Brown shares his peanut brittle recipe online at the Food Network's website (see Resources). Martha Stewart includes a recipe on her website for her favorite (see Resources), as well as another recipe in "Martha Stewart's Baking Handbook," available in bookstores. Make several batches of different types of peanut brittle and decide which recipe you like best.
2. Purchase ingredients according to your recipe. Although each peanut brittle recipe is different, most recipes contain peanuts, baking soda, butter and corn syrup or sugar, so you will need to purchase large quantities of these, as well as any other ingredient your brittle may use, such as cinnamon or cayenne pepper. Raw peanuts are perishable and should be kept in the freezer, especially if they are purchased in bulk. They will last approximately three months in the freezer. Make only as much brittle as you can sell in about one week; peanut brittle stays fresh for about two weeks.
3. Pack your peanut brittle in gift tins or resealable plastic containers. Layer waxed paper in between the peanut brittle to keep the candy from sticking, and keep peanut brittle at room temperature to keep moisture from forming inside the container. Keep test batches of peanut brittle in several different containers for two weeks to determine which batches stay the freshest. Purchase these containers in bulk to save money.
4. Set up shop online. Sign up for a free website account at Geocities and use PayPal to receive payments for your peanut brittle. Use a Geocities template to type in the necessary information about your peanut brittle and add pictures. Then, sign up for a Paypal merchant account; paste the HTML code provided on the PayPal site into your Geocities template. Geocities will give you your own web address where shoppers can buy your peanut brittle. Include this information on any fliers you pass out, and either hand-deliver or ship the peanut brittle to your customers. Pack peanut brittle containers carefully in bubble wrap and ship the day the batch is made. Print "Fragile" on the outside of the packaging; because peanut brittle is cooked and does not need to be refrigerated, you do not have to write that the food is perishable.
5. Pass out fliers and samples to potential customers. During the holidays, the idea of purchasing a fresh, homemade gift or snack may be appealing to your customers, so place fliers in neighbors' mailboxes and at local businesses, and bring batches of peanut brittle to work and offer taste tests while keeping several tins of sealed peanut brittle at your desk in case anyone would like to purchase more brittle on the spot for a snack.
6. Pay taxes and register your business, if necessary. The Small Business Association requires that any small business making income reports its earnings (see Resources). The requirements will depend on the state you live in and how much money you earn selling peanut brittle.
Tags: peanut brittle, peanut brittle, your peanut, your peanut brittle, batches peanut, batches peanut brittle, brittle recipe
Whether you want to make it special or just have some leftover coffee from breakfast, iced coffee can be a refreshing afternoon treat. If it's really hot outside and you want to cool down but still get your caffeine and coffee flavor, iced coffee is the way to go.
Instructions
Standard
1. Brew a pot of fresh coffee using 2 tablespoons of dark-roasted ground coffee per cup.
2. Transfer the hot coffee to a carafe or pitcher.
3. Let the coffee stand at room temperature for 3 to 5 hours, or refrigerate it until cold, about 1 1/2 to 3 hours.
4. Fill a tall glass with ice cubes.
5. Pour the chilled coffee into the glass.
6. Stir the coffee to equalize its temperature. Add milk if you like.
Quick Iced Coffee
7. Brew a pot of fresh coffee using 3 to 4 tablespoons of dark-roasted ground coffee per cup.
8. Add sugar to the hot coffee if you would like to sweeten the whole pot of coffee; it will dissolve more easily in hot coffee than in iced coffee.
9. Fill tall, plastic (not glass!) glasses with ice cubes and pour the hot coffee over them.
Salad is a light side dish that contrasts with the rich taste of hamburger sandwiches. Cold salads complement hamburgers in the heat of the summer grilling season, and you can prepare them in advance, leaving you more time to spend with friends and family. Salads can be much more interesting than lettuce simply dumped out of a bag; some mixtures are so tasty, they may take the spotlight off the hamburgers.
Green Salad
Pass up the bag of iceberg lettuce mixed with shredded carrots and mix your own light, nutritious green salad to serve with hamburger sandwiches. Purchase a head of red lettuce and a bundle of arugula. Wash and dry the leaves and tear them into bite-sized pieces. Mix lettuce, arugula, cherry tomatoes, chopped fresh or pickled banana peppers and crumbled goat cheese together in a large salad bowl with tongs. Pour olive oil and red wine vinegar into separate plastic squeeze bottles, or put out prepackaged salad dressings for your guests. Place croutons and sesame seeds into bowls and let guests serve themselves.
Potato Salad
Potato salad is a longtime picnic favorite frequently served with hamburgers. Place eight medium unpeeled potatoes in a large saucepan; cover with water and heat until the water boils. Reduce the heat to medium and cover; simmer for 25 to 30 minutes or until the potatoes are tender. Drain the potatoes; peel and cut them into 1/2-inch cubes when they have sufficiently cooled. Drain a 15-oz. can of peas and mix them with the potato cubes in a large mixing bowl. Stir in 1 cup mayonnaise, 1/3 cup milk, 1/4 tsp. pepper and 1 tsp. salt until well mixed. Refrigerate for at least 2 hours before serving.
Pasta Salad
Pasta salad is an endlessly customizable side dish to complement hamburgers. Choose a small, easy-to-eat pasta shape, such as farfalle, penne, fusilli or corkscrew macaroni. Cook 4 oz. of the pasta, according to package instructions. Pour the cooked pasta into a colander and rinse with cold water; place the pasta in a large mixing bowl. Combine 1/4 cup dry white wine, 2 tbsp. olive oil, 2 tbsp. lime or lemon juice, 1 tbsp. fresh basil, 1 tbsp. chopped green onion, 2 tsp. whole-grain mustard, 1/4 tsp. salt and 1/4 tsp. pepper in a small bowl; whisk to blend. Pour the mixture over the pasta and stir to combine. Cover and refrigerate for at least 3 hours or as long as overnight. Stir in 3/4 cup quartered black olives and 1/4 cup toasted pine nuts before serving. Customize with vegetables such as halved cherry tomatoes, chopped bell peppers, diced onion and diced cucumber.
Coleslaw
Serve a tangy, vinegar-based coleslaw with hamburger sandwiches as an unexpected alternative to the more common mayonnaise-based slaw. Shred a head of cabbage using the shredding disc of a food processor, or purchase a bag of shredded cabbage. Using a kitchen scale, place 8 oz. shredded cabbage into a bowl. Refrigerate the rest of the shredded cabbage in a sealable storage bag for up to a week. Combine 1/8 cup red wine vinegar or white balsamic vinegar and 1 tbsp. sugar; stir until the sugar dissolves. Stir in 1 tbsp. vegetable oil and 1/2 tsp. salt. Pour the vinegar mixture over the shredded cabbage and toss with two forks or your fingers to combine. Add salt and pepper to taste. Refrigerate the mixture for 30 minutes to allow the flavors to combine; toss again and serve.
Tags: shredded cabbage, large mixing, large mixing bowl, mixing bowl,
Dutch ovens let you cook much more than s'mores while camping.
Dutch ovens allow you to bake, stew, fry and boil almost any dish you want to make while camping. A Dutch oven table keeps you from having to stoop and bend over the fire while cooking. Dutch oven tables need to be strong, portable and easy to set up and take down. This Dutch oven table is made from angle iron and expanded metal, with screw-in legs so you can take it apart quickly.
Instructions
1. Take all the metal parts to a welding shop and have the welder create a 2-foot-by-6-foot-by-6-inch open box frame with the angle iron pieces. Your welder will assemble the pieces as he sees fit. But if you are a welder, you can do the job yourself. Lay two of the angle iron pieces parallel to one another, with the flats of each piece facing one another, as shown in the diagram. Have the expanded metal welded to the bottom of the frame.
2. Have the pipe caps welded to the corners of the underside of the open box frame, with their flat sides to the frame and open sides out so that the legs can be screwed into them. Have the cross brace welded across the center of the bottom of the box frame to provide added support to the expanded metal sheet, as shown in the diagram.
3. Have the corner supports welded in place, as shown in the diagram, making sure that they are squared and flush with the corners of the bottom. The remaining two long pieces of angle iron will be turned upside down so that the flat sides face the sides of the angle iron on the bottom, completing the box frame. The top of the frame will remain open.
4. Twist the four pieces of pipe into the pipe caps. Attach a flange fitting to the other end of each leg for feet by twisting the pipe into the fitting. The photo that accompanies this step shows examples of flange fittings.
5. Set the stainless steel feed pans 3 inches apart on your Dutch oven table. Fill each pan with the correct number of charcoal briquettes for the cooking technique you intend to use. See Resources for the correct number and placement of charcoal briquettes for each cooking technique.
6. After you finish cooking, allow your Dutch oven table to cool completely before dumping the coals and rinsing the ashes from the table. Unscrew the legs and roll the oven in a canvas tarp to transport.
There are many varieties of potatoes and each varies with respect to size, color, and starch content. Some potatoes are good for baking, some good for frying, while others are best for mashing. Knowing which potatoes are good for each of these cooking methods is important to get the best results.
History
The potato has been an important food for hundreds of years. The United Nations has designated the year 2008 to be the international year of the potato. Potatoes are a still a vital part of diets in many parts of the world, particularly North and South America, where they originated. In fact, the average American consumes roughly 73 pounds of potatoes annually.
Types
The Potato Association of America lists approximately 50 varieties of potatoes in three categories: russets, white, and red. Yellow or gold potatoes fall under the white potato category. For cooking purposes, potatoes can be either bakers or boilers.
Significance
Red skinned potatoes come in several varieties, and are all considered boiling potatoes. Red skinned potatoes have a relatively low starch content, and hold up well to boiling. However, when mashed they tend to be lumpier than mashed baking potatoes. Red skinned potatoes hold up better when boiled and put into potato salads or used in soups or gratins.
Considerations
Russet potatoes tend to make the best mashing potatoes. However, these potatoes are large, and have thick coarse skins which are not good in mashed potatoes.
Benefits
The perfect mashed potatoes are a combination of both baking russet potatoes and red skinned potatoes with the skins on. The russet potatoes will make the mashed potatoes smooth, while the red skinned potatoes will add just the right amount of lumps (which are essential for good homemade mashed potatoes) as well as add the nutrients and color of the thin, edible red skins.
Misconceptions
Although the majority of new potatoes are red potatoes, the two terms are not synonymous. New potatoes simply refers to the fact that the potato was harvested early, and may be of any variety. New potatoes have thinner skins and can be cooked whole.
Tags: skinned potatoes, potatoes skinned, , best mashing, mashed potatoes
A bread bowl is a great way to serve soups and dips at any meal or party. Many bakeries sell different varieties and sizes of round bread loaves, from wheat to sesame seed, that can be used to complement a meal. Many restaurants offer bread bowls for soups or appetizers with options like chili, clam chowder and spinach dip. Bread bowls can be both a useful and tasty addition to your first course.
Instructions
1. Place a round loaf of bread on a flat surface.
2. Slice straight down into the top of the loaf, about 3/4 of the way down, using the tip of a sharp knife. Make the initial slice about an inch from the edge of the outside of the loaf.
3. Slice around the edge of the loaf, keeping the knife in an upright position, until a full circle has been cut.
4. Cut the core of the loaf, using the tip of the knife, or use your hand to rip the excess bread from the inside.
5. Pour your hot soup or creamy dip into the bread bowl just before serving.
Turnips have a mild radish-like flavor, but with significantly less bite. Shaped like a large radish, the most common variety is white at the bottom, gradually shading to a deep purple up by the greens. They make an excellent addition to soups, stew and salads and can be mashed or fried similar to potatoes. Preserving turnips by freezing them when they are in season allows you to save money on them while enjoying their unique flavor year-round.
Instructions
1. Choose your turnips. They should be small to medium-size for optimum flavor. The flesh should be smooth and not be cracked.
2. Wash the turnips thoroughly and use a potato peeler to remove the skin. Cut them into 1/2-inch cubes. If you purchased or grew organic turnips it is not necessary to peel them.
3. Blanch the turnips briefly to keep the nutrients from breaking down and to preserve the color and flavor. Accomplish this by placing the chopped turnips in a large pot of boiling water for 2 minutes. Place in ice water to stop the cooking process. Drain.
4. Pack the turnips into freezer containers or bags leaving ½ inch of headspace. Alternately, cover baking sheets with wax paper, spread the cubed turnips on the wax paper and place in the freezer overnight or until frozen. Once frozen, move the turnips into freezer containers or bags, leaving headspace is not necessary. The second method allows you to remove the exact amount of frozen turnips you want to use because it keeps them from freezing into a large clump.
A collection of spices can get out of control for even the most organized cooks. Small bottles and bags are hard to stack and store, take up precious shelf space, and make it difficult to keep track of what you have and when you bought it. Don't fumble through dozens of little bottles for a few favorite spices every time you cook. Pre-blended seasoning jars can help you clear a lot of clutter from your cabinet and make it convenient to just grab and sprinkle one all-purpose blend that contains all the flavors you want in a perfect balance. Specialty seasoning blends can put a serious dent in the grocery budget, so make your own and custom-design your flavors to suit your tastes.
Instructions
1. Run your mason jars, lids and bands through a dishwasher cycle, or wash them with warm, soapy water and allow them to air dry.
2. Place one lid for each jar on a piece of scrap wood. Use a nail and hammer to punch a dozen holes in the lid.
3. Mix your spice blend in a large bowl to create your seasoning blends, such as a barbecue spice rub, taco seasoning, pumpkin pie spice or an Asian stir-fry mix.
4. Scoop your seasoning into a dry mason jar. Place the hole-punched lid over the jar mouth. Place another solid lid on top of that, and screw on the band to hold them down.
5. Design an attractive label for your spice jar. Write the type of spice blend it is and mark the date you made it. Peel and stick labels onto the front of the jar.
6. Store the seasoning jars in a cool, dark, dry place. Shake the jar before using it to aerate the contents and redistribute ingredients that may have settled in clumps.
7. Remove the band and the two covers when you want to take a pinch or a spoonful of spices. Alternately, remove the band and the solid cover, then replace the band with the hole-punched cover in place. Tilt and shake the jar to sprinkle the seasonings on the food, and replace the solid lid before putting the jar back in storage.
8. Re-use bottles, bands and lids once empty. Wash thoroughly before refilling them, and replace labels as needed.
Tags: seasoning jars, your seasoning, seasoning blends, spice blend, your spice
Not at all like its cousin winter squash varieties: pumpkin or acorn squash, when cooked, spaghetti squash separates into strands resembling the pasta from which it gets its name. Curing spaghetti squash after harvesting it hardens the fruit, enabling it to be stored for a longer time. Treat your spaghetti squash properly after harvest and you will be able to enjoy it throughout the winter.
Instructions
1. Choose a mature spaghetti squash which feels heavy for its size and lacks blemishes or green in the coloring.
2. Find a location to cure the spaghetti squash where the temperature ranges from 80 to 86 degrees Fahrenheit and the humidity level averages 80 percent. Use a thermometer and hygrometer to locate such a place. Lacking that, find a warm, humid dark location for curing for 10 days.
3. Transfer the cured squash to a cool, dry spot with temperatures between 50 and 60 degrees Fahrenheit and a humidity level of 60 percent, such as a root cellar or pantry. Keep in this place for two to three months.
Real Caribbean Curried Chicken is one of the most sought after and delicious Caribbean dish.
As a result of the carefully selected ingredients and combination, Caribbean Curried Chicken has created an ever increasing demand.
Instructions
1. Purchased Caribbean curry powder at your local grocery stores. Prepare your chicken by cutting it a small pieces about 1 1/2 inches long. Wash chicken cutlets in lime and water, then finally in vinegar. Drain vinegar from the chicken. Pour Curry powder on chicken. Add small pieces of ginger, pepper, garlic, seasoning salt in proportion to the amount of chicken you are preparing.
2. Use a cooking spoon to stir chicken and ingredients until the curry powder along with the ingredients is fully absorbed into the chicken. Cover it for 30 minutes for it to marinate. After 30 minutes, it is now time to start cooking your curried chicken.
3. Pour cooking oil in a cooking pot and place on stove over medium fire, allow oil to hot for two minutes. Place seasoned curried chicken with all ingredients into pot with oil and cover. Stir the chicken is permeated with the oil. Cover pot, and continue to stir approximately every 10 to 15 minutes until the chicken is cooked. After cooked it is ready for serving. Serve chicken while it is warm.
Tags: Caribbean Curried, Caribbean Curried Chicken, , Curried Chicken, ingredients until, Real Caribbean, Real Caribbean Curried
A glass of red wine is much more enjoyable when a diffuser is used.
A wine diffuser is used to aerate wine. Aerating wine improves the taste by exposing the wine to oxygen in the air. These devices are popular among wine connoisseurs and are available at many wine stores.
Use
Wine is poured through the wine diffuser and is allowed to drip into a wine glass.
Purpose of Diffuser
The wine diffuser will stir up the wine and expose it to oxygen which allows the flavors and aromas to develop quickly.
Diffuser Size
Diffusers are small and fit in the palm of your hand. They are constructed out of materials such as lightweight metals and plastics.
Types of Wine to Aerate
Wine diffusers are designed to be used with red wines, although white wines may be used as well. Never use sparkling wine in a wine diffuser since sparkling wine is carbonated.
Result of Aerating
Aerated wine will have a more complex taste and a more developed aroma.
The idea of raising lobster on lobster farms is becoming more and more popular as the food demand increases and people need local suppliers to meet this demand. Lobster sources in Maine and Florida are not the only place to grow this profitable crop. Here is start your own lobster farm to supply the local population with the seafood it craves.
Instructions
1. Choose a breed of lobster for your farm. Some breeds are more conducive to being farm raised in some parts of the country than others. For instance, spiny lobster is better in a warmer climate and environment than the cool-water Maine lobster.
2. Look for a supplier of larvae. Lobster larvae are available from certain coastal regions. The spiny lobster is currently being tested for farms, and larvae are presently collected in warmer coastal regions such as Puerto Rico and southern Florida.
3. Select a location for . Be sure you have access to good clean water and a nice flat plot to facilitate the placement of the troughs. Be sure the location is close to your supplier so you minimize loss from transport. Stay away from highly industrialized parts of the country where runoff from factories and production plants could contaminate the water in which you raise your lobster crop.
4. Establish a good filtration system on your farm system. All varieties of lobster need a decent filtration system in place to keep your lobster farm from disease. Attempt to establish a passive to minimize the ecological impact of your farm as well. Supply aeration as well to ensure you have a healthy lobster crop.
5. Provide a properly balanced diet to the lobster. Lobster feed is currently being developed in Norway, and farms have been generally successful in substituting cod feed.
Tags: your lobster, filtration system, , your farm, farm
Mashed-potato recipes vary according to personal tastes and preferences. The potatoes can be mashed with a food mill, potato masher, ricer, fork or a hand mixer. Once the potatoes are mashed, ingredients such as milk, cream and butter are added to help improve the texture and flavor. Seasonings like salt, pepper, garlic and parsley also aid in adding flavor to the mashed potatoes. The key to making mashed potatoes is to boil the potatoes until they are tender, because overcooking the potatoes will give them a gummy or glue-like texture.
Instructions
1. Peel 2 lbs. of russet potatoes with a vegetable peeler. Rinse the potatoes under cool running water, and remove any eyes, blemishes or discolorations with a knife.
2. Cut the small 2- to 3-inch pieces. Place them in a large saucepan and cover them with water. Add 1 tsp. of salt to the water.
3. Place the saucepan over high heat to bring the potatoes to a full boil. Cover the pan and boil the potatoes for 15 to 20 minutes or until you can poke a fork through them with ease.
4. Drain the potatoes in a colander. Place them back into the saucepan over low heat.
5. Add 4 tbsp. of butter to the potatoes. Mash a potato-masher to remove all the large pieces.
6. Mash the potatoes and add 1/2 to 3/4 cup of whole or low-fat milk slowly. The amount of milk that you add will depend on the consistency of mashed potatoes that you prefer. Stop adding milk once you reach the desired consistency.
7. Add salt and pepper to the mashed potatoes to suit your taste. Scrape the mashed potatoes into a serving dish.
Tags: mashed potatoes, them with, , Place them, potatoes into,
The term "" has a different meaning in France than it does in the U.S. or the U.K. The original salad dressing from France is just a few ingredients, perhaps seasoned with salt and pepper. The American and British versions include a variety of spices and flavors added to the original recipe. Here are three recipes inspired by French cuisine that are all tasty ways to dress your salad.
France
The French dressing that started it all is a basic vinaigrette. A vinaigrette is simply an emulsion of oil and vinegar. An emulsion is a blending of two materials that will not mix. Left to settle, an emulsion will fully separate into its components. French variations to this basic recipe include the addition of basic herbs or mustard. This lightly flavored salad dressing is perfect for highlighting top-quality produce in a salad. This style of dressing is usually made fresh, not bottled in advance. Make your own homemade vinaigrette by mixing 1/4 cup white vinegar, 3/4 cup olive oil, 2 tablespoons of finely minced shallot and 1/2 teaspoon of Dijon mustard. Shake the ingredients to emulsify; add salt and pepper to taste.
United Kingdom
If you order French dressing in the U.K., you will get something a bit different. Make the base for the U.K.'s French dressing with a 1/4 cup lemon juice, red vinegar or white vinegar, plus 3/4 cup vegetable oil. To this base, add 2 tablespoons , 1/2 teaspoon of British mustard and 1/4 teaspoon of dry thyme and oregano. This version has a green color due to the herbs, and is mass produced and bottled in England. Emulsifiers are added to the dressing to keep the ingredients from separating in the bottle. Natural emulsifying proteins attach to an oil molecule on one side and an acid molecule on the other, binding the mixture together.
United States
Not green like the British version or mostly clear like the French version, America's French dressing is usually a red-orange color and contains many more ingredients. Homemade American-style French dressing can be made by mixing 1 cup white vinegar with 2 1/2 cups salad oil. To this mixture, add 1 cup sugar, 1 cup ketchup, 1 grated medium onion and its juice, 1 clove finely minced garlic, 3 teaspoons Worcestershire sauce, 3 teaspoons salt, 1 teaspoon pepper and 3/4 teaspoon of ground cloves. This dressing is often mass produced and sold in bottles with an added emulsifier like xanthan gum to keep the mix stable. American salads tend to be more robust and ingredient heavy. A sweet and heavily spiced dressing such as this one won't get lost in a flavorful salad.
Tags: French dressing, , white vinegar, dressing usually, finely minced garlic,
Homemade plum wine is a simple, fruity wine that can be served just for drinking or as a dessert wine with a meal. Plums of any variety can be used when making homemade wine, provided they are fresh and ripe. If you are purchasing the plums, plan on purchasing at least six pounds, as you will need four pounds of pitted plums for every gallon of wine you make.
Prepare the Plums
Wash the plums and cut them in half to remove the pits. In a large stock pot, cover the plums with water and cook over medium low heat for 30 to 60 minutes or until the plums can be mashed easily. Mash the plums and strain the juice through a fine, wire mesh strainer into a large bowl or container. Measure the juice and add water to equal the number of gallons of wine you are making.
Prepare Your Equipment
Wine can be made in a large stoneware crock or a carboy if you do not have a wine-making kit. The crock will need a large sheet of thin cotton or cheesecloth to cover the top. If using a carboy, you will need an airlock and a rubber stopper to fit the top. Both of these can be purchased at any brew shop. You will also need food-grade plastic tubing to siphon the wine into bottles when the brewing is complete, and you several bottles with screw-top lids to store the wine.
Make the Wine
Pour the plum juice into your . Stir in two pounds of sugar for every gallon of juice. Add one package of red wine yeast to the mixture. One package of wine yeast will make up to five gallons of wine. Stir to distribute the yeast through the wine mixture.
Ferment the Wine
Cover the crock with thin cotton or cheesecloth and tie the cloth in place around the crock using string or thread. If using a carboy, place the airlock into the center hole of the rubber stopper and secure in place in the opening of the carboy neck. Fill the airlock half full of water. Place the wine in an area that will remain warm and undisturbed for 60 days.
Bottle the Wine
Use a three- or four-foot length of food-grade plastic tubing to siphon the wine from the brewing vessel into bottles. Place the tubing one inch off the bottom of the brewing vessel to ensure that none of the wine sediment is siphoned into your bottles. Cap the bottles and store in a dry, cool place away from direct sunlight. The wine can be stored for up to six months before drinking. Serve chilled.
Tags: will need, brewing vessel, , every gallon, food-grade plastic, food-grade plastic tubing
South African cooking uses a variety of spices, including cinnamon.
's cuisine has been influenced by a number of different regions, particularly India and the Netherlands. Indonesia has also had a strong influence on South African food. The people from each country brought their own cooking styles to the country's table, and thus a variety of spices are used in South African cooking.
Indian Spices
One aspect of Indian cooking that is prevalent in South Africa is curry. Curries are well known for having an abundance of strong and aromatic spices in them, including common curry powder, cinnamon sticks, chili powder and also turmeric. Chili powder gives the curry a spicy kick when you want a hot flavor, and turmeric gives it a yellow coloring. Cinnamon adds a touch of sweetness to the curry. Other curry spices that may be used in South African cooking include cardamom and coriander.
Indonesian Spices
Indonesian cooking is also common in South Africa and requires a variety of spices. After all, Indonesia is "The Spice Islands." Many of the spices are the same as those found in curries, but can also include others such as garlic and bay leaves. These types of flavorings might be found in South African sosaties, which are a variation of Indonesian satays -- a dish of meat cooked and served on skewers. Ground cloves, another Indonesian spice, are used in boerewors, a common sausage in South Africa
Dutch Spices
When the Dutch settled in South Africa, they brought their distinctive cooking with them. This style of cooking used tamer spices and not as many ingredients in one dish. An example is tomato and basil soup. In addition to basil, other spices used in this cooking style include peppercorns, thyme, allspice, paprika and marjoram. The thyme, basil and marjoram give dishes a distinctive herbal flavor, veering away from ground spices or spices kept as seeds, such as coriander. Peppercorns give it that spicy kick, and the allspice lends a slight fruity taste.
Tags: South African, South Africa, , South African cooking, variety spices, , spices used
Tea is one of the most popular beverages in the world, and the newest trend among tea drinkers is white tea. White tea grows from the same plant that gives us black and green teas. This natural state prevents the grassy flavor found in many green teas and even offers more health benefits to the drinker. Choosing a white tea is easy with these simple steps.
Instructions
1. Shop around. White tea is a luxury item and finding a quality product in stores may be difficult. Online sellers offer the best choices of products. Gourmet tea sellers usually carry all varieties of tea.
2. Compare loose leaf to tea bags. Tea bags expose white tea to oxygen and begin to dry out the product. This can affect the taste and reduces the antioxidants in the tea. Loose leaf tea offers the most health benefits and provides the purest taste.
3. Consider the cost. Because white tea is so rare it's much more expensive than other varieties. Loose leaf tea costs more than white tea in bags.
4. Try bottled white tea. Bottled white tea is quickly growing in popularity because it offers similar health benefits in an easier convenient drinking method. Bottled white tea can be found in any grocery store.
5. Understand the styles of tea. White tea is available in different styles. The style reflects the grade of white tea and how it was prepared. Grade also determines cost associated with white tea.
6. Taste the difference. Flavored white teas are popular among beginners. Paired with fruits, flavored white teas provide a bolder taste than the subtle flavor associated with unflavored white teas. Try a sample of each to see which you prefer.
Tags: health benefits, white teas, associated with, Bottled white, green teas, Loose leaf
Yellow zucchini, also called summer squash, is a type of edible seeds and rind that is, as the name indicates, a summer crop. Yellow zucchini can be roasted, grilled, stir-fried and stuffed, then baked, but the easiest and most healthful way to enjoy yellow zucchini is to steam it.
Instructions
1. Rinse the summer squash. Pat dry with cloth towel, then cut into 1/4-inch rounds, discarding the top and bottom.
2. Place zucchini rounds in your steamer basket.
3. Fill a pot with 2 inches of water and bring to a boil. Place the inside the pot and cook uncovered and on medium heat for 5 minutes.
4. Test the yellow zucchini by piercing it with a fork. If the fork slides tenderly into the zucchini round, it is done. If the zucchini is hard, steam an additional 2 to 3 minutes or until it feels tender.
5. Carefully remove the steamer basket from the pot using tongs or an oven mitt. Toss the zucchini with butter or olive oil and season with salt and pepper to your taste.
Only bright red chili peppers can be dried and ground into powder; green peppers have too much moisture.
Pack some punch with freshly powdered peppers instead of opening a jar of mellowed chili powder. Chili powder is made by grinding dried chili peppers, and over time, the powder loses its potency. Grinding dried chili peppers as close to the time you need the chili powder will preserve the spiciness of the peppers. Use your own freshly grown, ripened chili peppers and create a custom chili powder blend from your garden.
Instructions
1. Thoroughly wash and dry the chili peppers.
2. Thread a needle with thick thread and pass it through the stems of several chili peppers, but allow for at least 1-inch of space on all sides of each pepper. Alternatively, arrange the on top of a wire screen.
3. Hang the string with the peppers in a warm, dry and well-ventilated place. Or, if using the screen method, store the peppers on the screen in a warm, dry and well-ventilated place.
4. Speed the drying process by directing a large fan toward the chili peppers to improve the air flow through the area.
5. Dry the peppers for several weeks or until the chilies shrivel and become brittle.
6. Cut the stems off the dried chili peppers. Turn upside down and shake out the seeds from the seed cavity. Cut the connecting membranes to remove the seeds, if needed.
7. Grind the dried chili peppers to a fine consistency just before using in a spice grinder or coffee grinder. Store leftover chili powder in an air-tight container in a cool, dark place. Use the leftover chili powder as soon as possible, but discard it when it loses its aroma.
Tags: chili peppers, chili powder, dried chili, dried chili peppers, leftover chili, leftover chili powder, warm well-ventilated
We use sugar to sweeten coffee, chocolate and most desserts. It's what causes texture, taste and color in these foods. This can make it difficult to find a sugar substitute for your favorite recipe. Common sugar substitutes include maple sugar, maple syrup, honey, Splenda, Sweet'N Low and stevia.
Instructions
1. Search for recipes at websites like Recipe Zaar.
2. Use recipes from manufacturers of sugar substitutes. You can often find these recipes printed on the packaging. You can also buy cookbooks like "The Splenda World of Sweetness Cookbook" by the makers of Splenda. Some manufacturers also have websites that provide recipes and newsletters.
3. Visit a nutritionist or diabetic counselor. A nutritionist can go over use common sugar substitutes in the recipes that you already have. Diabetic counselors also offer good advice on substitute sugar.
4. Go to your local health food store. Most health food stores carry a variety of natural sweeteners and sugar substitutes. Look at the packaging for substitution directions, and ask employees for advice. Some companies list website information on their packaging.
5. Make recipes using a one-to-one substitute. Splenda and Sugar Twin are two sugar substitutes that can be used in an equal ratio to the sugar called for in the recipe. One cup of sugar is equal to one cup of Splenda or one cup of Sugar Twin.
6. Experiment using sugar substitutes like honey, syrups and natural sugars like fruit juice. You can create your own recipes by following standard guidelines for substitution. A list of typical substitution ratios is available online from All Recipes.
Sandwiches are a classic addition to any picnic. Peanut butter and jelly or deli hoagies all make popular additions to your outing. Grab the basket, some chips and follow a few tips to make the sandwiches for your next picnic, and then just wait for the compliments.
Instructions
1. Prepare a variety of types of sandwiches to please even the pickiest eaters. Several different deli choices are a good pick so that you can bring along the appropriate condiments for all sandwiches.
2. Select a hearty bread. A French baguette, roll or bagel will resist the sogginess of traditional white bread.
3. Bring small unopened jars of condiments. This will avoid spoilage. Mayonnaise, mustard and pickles are good picks for a deli sandwich. Utensils will be necessary to prepare the sandwiches, however.
4. Wrap the sandwiches in wax paper, plastic wrap or sandwich bags before placing them in the cooler or basket. When packing the sandwiches, label them. make unpacking easier. You can be as plain or fancy with your packing as you wish. Just remember to bring an extra bag for the trash created.
5. Pack sliced onions, sliced tomatoes, lettuce and other sandwich toppings in separate bags or containers. Allow the picnicker to prepare their sandwich on site. This works well to prevent soggy sandwiches and everyone gets sandwich prepared how they like it.
6. Choose some sides to go along with your expertly made sandwiches. Chips and fruit are the traditional items thought of, but get creative and don't forget the dessert! Everyone will enjoy something sweet after eating picnic sandwiches, and you can't go wrong with chocolate chip cookies.
Buttter and butterhead lettuce are two names for the same thing.
Health-conscious eating habits have influenced the availability of an increasing number of salad greens in supermarkets and restaurants. You may be able to choose from four varieties of lettuce: butterhead, crisphead, leaf and romaine. Butter lettuce is simply another name for . Like other types of salad greens, butterhead lettuce can add color and texture to your meals as well as fiber and nutrients.
Types
Butter lettuce is a type of head lettuce with a small, loosely formed head. Boston and Bibb lettuce are the most common varieties in the butterhead family and often referred to simply as "butter" or "butterhead" lettuce. Butter lettuce leaves tend to have a soft, buttery texture, which is where the name comes from. The leaves are quite tender and easily damaged. Butter lettuce requires careful handling procedures and careful washing to keep the leaves from getting bruised or torn.
Appearance and Flavor
Butterhead lettuce has pale green leaves on the outer part of the head and pale yellow-green leaves in the inner part. , also called limestone lettuce, has smaller formed heads than . Butter lettuce has a mild, sweet, succulent flavor, while Bibb tends to be more flavorful than . Butterhead lettuce grown in hot, dry conditions may turn bitter. If you scratch the stalk of a lettuce leaf and it smells bitter, you can expect a bitter flavor, whereas if it smells sweet, the lettuce should taste sweet.
Uses
You can line a plate with butterhead lettuce leaves to create an attractive bed on which to serve other dishes. Butterhead lettuce, excellent in a variety of salads, either alone or mixed with other greens, pairs well with savory or sweet salad dressings. You can also tuck butter lettuce leaves into sandwiches. Prized by gourmets, Bibb lettuce tends to be more expensive than Boston lettuce, but the two kinds of are interchangeable in most recipes.
Nutrition
A 1 cup serving of shredded or chopped butterhead lettuce contains 7 calories and 1 gram each of carbohydrate, dietary fiber, sugar and protein. Based on a 2,000-calorie diet, butter lettuce has 36 percent of the daily value of vitamin A, 3 percent of the needed vitamin C, 4 percent of needed iron and 2 percent of the calcium needed. Butter lettuce is also a good source of vitamin B6, folate, potassium, manganese, thiamin, riboflavin, magnesium and phosphorus.
Tags: Bibb lettuce, Boston lettuce, Butter lettuce, butterhead lettuce, , than Boston