Pasta is a wheat-based food that can take on many shapes and sizes. When people hear the word "pasta" they tend to think of Italian food, and in fact the name bucatini is derived from the Italian "buco," meaning "hole."
Features
Bucatini is shaped in hollow tubular lengths. The pasta may be ridged or not; ridges will help sauce adhere to each piece.
Size
Although hollow, bucatini is thick and cut long, like spaghetti. There is a pinhole running through the pasta, so be careful not to overcook it or it will be mushy and unpleasant to eat.
Substitutions
If your recipe requires bucatini and you have trouble locating it at your market, you may substitute with another long pasta (hollow or not) such as perciatelli.
Types
Hollow pasta is also available in different shapes such as rigatoni (short and wide), penne (narrow and diagonally cut), and ziti (short thick tubes).
Fun Fact
The most well-known bucatini dish is the classic "Bucatini alla Matriciana," in which the pasta is tossed with a spicy tomato-based sauce with pancetta.
Pizza comes in hundreds of delicious varieties, and nearly all can be turned into low carb pies.
It is hard to imagine giving up pizza, even for a diet that works wonders and keeps the pounds off. That is just what low carb dieters have been doing, however. Pizza crust is a type of bread that is high in carbs and most pizza sauces have a lot of sugar in them. As a result, traditional pizza recipes are off the list for low carb dieters. Fortunately, there are ways to make pizza fit the low carb mold.
Instructions
1. Preheat the oven to 375 degrees F.
2. Spray a round pizza pan with non-stick cooking spray. This will help prevent your low carb crust from sticking even though it is not a traditional pizza dough.
3. Stir together all of the crust ingredients in a large bowl. Use a spoon rather than a mixer so the dry ingredients do not fly out of the bowl. They will make a smooth, thick batter.
4. Spread the crust batter evenly across the pizza pan. It should make a thin crust. If necessary, save part of the batter to make a second pizza.
5. Bake the crust for 12 to 15 minutes. When it is done it should be golden brown and firm to the touch.
6. Heat olive oil, onions and garlic in a saucepan. When the onions are done, they will be tender and translucent. Once you see this change happen, move on to the next step.
7. Add remaining sauce ingredients and simmer for 2 minutes. You can simmer the sauce longer if you prefer your tomatoes and other vegetables softer and more tender. Be sure to stir occasionally so that the sauce does not stick to the pan.
8. Spread the sauce the crust. Create a thin, even layer for crisp, thin pizza or add more sauce for a juicier slice.
9. Sprinkle a hearty amount of cheese on top of the sauce. Mozzarella cheese has very few carbs, so put on as much as you like.
10. Distribute the rest of the toppings however you prefer them. Some low prefer to just eat the toppings off the pizza, but with this recipe you can enjoy the real thing.
11. Bake the pizza for another 10 to 12 minutes. When they are done the cheese will start to melt and brown.
12. Slice and enjoy! You will not have to feel guilty because this pizza has only 8 carbs per serving.
Tags: carb dieters, evenly across, minutes When, , traditional pizza
Spices used for many Cajun-styled pork dishes are easy to find in kitchen pantries.
The good news about spices used in many Cajun-style pork dishes is that they are easy to find in kitchen pantries. The simple variation in spices depends on the style of pork dish, from fried pork chops to pan fried pork (eaten with noodles or rice,) to grilled pork. Using each spice in the right combination and moderation is key, especially hot and peppery seasonings. The combination usually consists of sage, basil, paprika, white and/or black pepper, cayenne pepper, cumin and garlic.
Herbs
Sage, usually in the form of rubbed dried sage leaves, is used in moderation for this spice blend. For every four pork chops use about ½ tsp. or 1 tsp. for 1 lb. of pork chops. The same quantity goes for basil. Other herbs, such as oregano and thyme, can be used in the same quantity as well.
Heat
Cajun-style cooking is well known for its heat, due to its pepper-based spices. For Cajun pork spice blend, different peppers are used, giving the meat several layers of heat. These ingredients include paprika, ground black, white and cayenne peppers. Most recipes call for the peppers in their powdered form and used in ½ tsp. measurements for the whole dish. Add more or less according to your preference.
Savory
Seasonings, such as ground cumin, garlic and nutmeg, are used to bring out the flavors of the other spices. Cumin has a powerful flavor, so does garlic powder and nutmeg. Start with ½ tsp. measurements of each and adjust to your liking.
Oils
Although oils are not officially a spice, the type of oil used will have a great impact on the flavor of the food. The commonly used oils are olive oil or butter. Olive oil is better for deep frying and butter ads a layer of flavor for pan-fried or sauteed dishes.
Mace and are used interchangeably when referring to the aerosol self defense spray. The active chemical is oleoresin capsicum. When spayed it irritates the eyes, skin and lungs and makes breathing difficult. It's a good means of self defense because it is non-lethal, easy to use and comes in canisters small enough to carry on a key chain or in a purse.
Instructions
1. Learn the law. Some states have restrictions on buying mace through the Internet and having it shipped to your home. In certain states mace must be registered with the police department. Contact your local law enforcement agency and ask about any restrictions buying and carrying mace.
2. Show proof of age. Most states require a person be at least eighteen years old.
3. Determine where you will be carrying the mace. It can be purchased in various size canisters. Select a size that will be portable. For example if you will be carrying mace while jogging a small canister on a key chain may be appropriate.
4. Select concentration. Mace which contains pepper spray usually comes in 10 or 15 percent concentration of the chemical irritate. Either strength will work as a deterrent against an attacker. The higher concentration may cause more irritation but costs a bit more.
5. Consider buying a large canister of mace for use at home. When selecting a home canister of mace portability is not an issue. A larger canister has a more powerful spray and may inflict more damage on an intruder.
6. Look for an easy to use spray feature. In a situation where you are fighting off an attacker you are likely to feel panic. You don't want to be struggling with twisting off a cap or finding the spray button.
This delicious "meal in a meal" has become a favorite the world over with its fresh and tantalizing aromas and combination of exotic colors and flavors. Serve chicken biryani the right way to get the most out of your dish and have everyone begging for more.
Instructions
1. Leave the biryani pot covered until everyone sits down at the table. Chicken biryani tastes best when it is still steaming and this way combines all the flavors. Keep it hot and the last minute when you are ready to serve.
2. Take off the lid and allow the smells to penetrate the air. Many chefs perform this trick to increase their guests' anticipation and appetite. The cardamom pods and fresh cilantro in the dish create the strong aromas and the vegetables and saffron are responsible for the combination of different colors.
3. Use a large spoon to mix the rice underneath with the layer of chicken mixture on top. Mix thoroughly until you have combined all the ingredients and the rice is evenly distributed throughout and doesn't have any "pockets."
4. Taste the rice to ensure that it is cooked through and not crispy or chewy in places. A good chef always taste checks the food before serving and you can address any issues with an extra pinch of spice or a few more moments of cooking if necessary.
5. Place the bowl in the center of the table and serve in heaped spoonfuls on to plates. The biryani has all the ingredients of a hearty and filling meal by itself but you can add a little yogurt for extra sauce or scoop up the mixture with some naan bread for the extra hungry.
Egg cups are most frequently used during breakfast.
Egg cups are used to cradle soft-boiled eggs, keeping them upright while they're being consumed. Although egg cups aren't used as frequently now as in the past, they're still found in many old sets of dishes and can be very handy breakfast accessories. The key to using an egg cup is to neatly slice off the top of the egg, avoiding any additional cracks in the sides of the shell. This allows the egg to sit straight in the egg cup, decreasing the chances of yolk spillage. The egg can be scooped out of the shell with either a or strips of toasted bread.
Instructions
1. Place the egg in a saucepan and fill the saucepan with cold water until the water covers the egg. Sprinkle a bit of salt in the saucepan and place it on the stove over medium heat.
2. Bring the water to a rolling boil. Cover the saucepan and remove it from the stove. Allow the pan to rest, covered, for 1 to 5 minutes, depending on how solid you like your egg. Remove the egg from the saucepan and hold it under cold running water for about 60 seconds.
3. Place the large, rounded end of the egg in the egg cup. Pick up the egg cup and, gripping the egg at its base, tap the pointed top of the egg gently against the edge of a table or counter. Alternately, you can use the back of a spoon or the edge of a knife to gently tap at that spot on the shell. The goal is to create a small crack just below the point of the top.
4. Use a butter knife to slice off the top of the egg, starting at the cracked area. This will create a hole that's about the size of a nickel in the top of the egg. Discard the cut-away top of the shell. Season the egg with salt and pepper, if desired.
5. Toast some bread in the toaster and slice the bread into strips narrow enough to dunk in the egg. Eat the egg with the toast strips, using a small spoon to scoop out the bits that are hard to reach. Be careful not to crack the sides of the shell. Discard the empty shell when finished.
Clam chowder is a source of gustatory joy and regional rivalry. What type of chowder you love best will depend largely on where you're from, but the basic ingredients remain much the same, and this rustic dish is a favorite with American seafood aficionados.
History
The word "chowder" comes from the same root as the word "cauldron," and refers to the pot in which the soup is made. The precursors of American clam chowder came from England and northern France, but the American colonists were the first to use clams as a main ingredient, due to their easy availability on the Atlantic coast. Clam chowder originated as a working-class one-pot meal among the fishermen of New England. The first printed recipes for clam chowder in America date from the mid-18th century, but chowder has continued to evolve since then.
Basic Ingredients
There is more than one type of clam chowder, and recipes for each type will vary according to the personal taste of the chef, but all clam chowders share some basic ingredients. The most important ingredient, of course, is clams. Small clams are favored for their texture; larger clams tend to be somewhat tough when cooked and can be gritty. Chunks of potato are also often used in chowder, along with onion. Diced or chunked carrots and celery are not uncommon, and clam chowder is often sprinkled with a bit of chopped parsley before serving to add color.
Boston Clam Chowder
The most popular type of chowder in America and the one most people picture when they think of chowder is Boston clam chowder, also called New England clam chowder. Boston chowder is the original form of chowder, with roots in the 18th century. Natives of Maine and Massachusetts invented this dish, and made it with a cream- or milk-based broth, giving it its characteristic white color and thick texture. Traditional Boston clam chowder is made with clams, potatoes, hardtack or crackers, and salt pork or bacon. Today, the layers of hardtack or crackers are generally left out, especially outside of New England, and carrots or celery are often used for extra flavor and color.
Manhattan Clam Chowder
The other main type of clam chowder, though not as popular as the Boston type, is Manhattan clam chowder. Manhattan chowder is immediately distinguishable from the Boston variety by its color. Since it is made with a tomato base, Manhattan chowder is red, rather resembling cioppino or bouillabaise. This type of chowder may have been introduced by Portuguese immigrants in the 19th century. It never achieved the wide popularity of Boston clam chowder, remaining mainly a regional dish. There is a rivalry between the aficionados of the two types, and most restaurants that serve chowder will serve either Boston or Manhattan, but rarely both. Besides the tomato broth, the ingredients are similar to the Manhattan type, usually including potato, carrot and celery.
Rhode Island Clam Chowder
There is one other type of clam chowder, which is almost exclusively regional to southern Rhode Island. Rhode Island chowder, like Manhattan chowder, is tomato-based, but the broth is thin and almost clear. This type of chowder is loved by locals, but remains virtually unknown outside its native region.
Condiments and Serving Methods
Manhattan and Rhode Island chowders are usually served alongside clamcakes. Boston chowder is often presented in a sourdough bread bowl that soaks up the creamy broth. Many fans of the Boston variety like to spice up their servings with a few drops of Tabasco sauce; though not strictly traditional, this condiment adds a little kick to the cream and complements the clams. Lovers of all three types often like to float a few oyster crackers on top for extra texture. This practice is reminiscent of the old tradition of adding hardtack to the stock during the cooking process.
Popularity
The majority of seafood restaurants today offer a version of clam chowder. Each establishment has its preference as to general type, and each will offer a slightly different combination of ingredients, but no matter how it's served, clam chowder is a favorite among seafood lovers. In all its permutations, clam chowder is a classic American comfort food.
The cooking pots in a cook's arsenal are often a point of pride. From cast-iron skillets to woks, every pot has its place in the kitchen and is treasured. Enamel pots are treasured for their cooking value as well as their aesthetic beauty. Like most pots, nothing mars an enamel pot like a burnt on foods. There are however a few methods for removing tricky burns from your enamel pots. If a single method does not completely remove a burn, move onto the next method until the burn is entirely removed.
Instructions
1. Soak the enamel pot in warm soapy dish water for several hours. Scrub the burnt surface with a soft . Do not use an abrasive scrubber like copper mesh because they can damage the enamel cooking surface. Rinse the pan and repeat soaking and scrubbing, removing as much burned debris as possible.
2. Pour two tablespoons of baking soda into the burnt enamel pot. Add two tablespoons of hydrogen peroxide, two drops of dish soap and one cup of water. Place the pot onto the stove and turn on to low. Gently boil the solution for 15 to 20 minutes. Remove the pot from heat and let it cool before using the scrub brush to remove burned-on material.
3. Use a biological laundry detergent to break the burn apart. Biological laundry detergent contains water-activated natural enzymes that will digest the burnt food particles. Cover the burnt surface of the enamel pot with the detergent and cover with one inch of water. Let the pot soak for several hours and scrub away any debris, repeating if necessary.
4. Fill the burnt enamel pot half way up with warm water. Drop one to two tablets of denture cleaner, depending on the pot size and severity of the burn, into the pot and let soak until the solution stops bubbling. Like the , the denture cleaning tabs use digestive enzymes meant for cleaning food particles, but also work with effervescence to loosen the burn.
5. Add five unwashed and unpeeled potatoes to the enamel pot. If the pot is too small, scale the number of potatoes down. Add water to the put until it is full and place on the stove on medium heat. Boil the pot until most of the water is removed. Refill the pot and boil down a second time. Drain the pot and throw away potatoes. Scrub the burn with a non-abrasive scrubbing brush to remove.
Breaded pork cutlets can be fried, baked or simmered in sauce to make a tasty main dish. You can add a variety of herbs and other ingredients to the breading to give the dish various ethnic flavors. The difference between a pork cutlet and a pork chop is the cutlet is usually sliced from the sirloin end of the tenderloin of hog. Cutlets are generally much thinner than a chop and do not require as much cooking time.
Instructions
Basic Fried Cutlets
1. Place cutlets between two sheets of plastic wrap and pound the meat to 1/2 inch thick.
2. Fill the three shallow bowls with bread crumbs, scrambled uncooked eggs, and milk or cream. Dip the meat first into the egg, then the milk. and then the bread crumbs. For heavier breading, repeat the process.
3. Place 2 to 3 tbsp. cooking oil in a heavy skillet and heat over medium heat.
4. Place the breaded cutlets into the hot oil and cook for three to four minutes per side. Turn down the heat to low and continue to cook for 20 to 30 minutes.
5. Remove the cutlets from the pan when they are golden brown and an instant read meat thermometer reads 160 degrees Fahrenheit in the thickest part of the meat.
Baking the Cutlets
6. Pound and bread the cutlets as per the instructions for frying.
7. Place the breaded cutlets on a wire rack inside a baking sheet.
8. Bake for 30 to 40 minutes or until golden brown and the meat reads 160 degrees F on a meat thermometer.
Simple Sauced Cutlets
9. Prepare the cutlets by pounding and breading.
10. Brown the cutlets in 2 to 3 tbsp. of oil in a deep skillet until golden brown.
11. Pour in one can of cream of mushroom soup. Alternatively, you can use a jar of your favorite gravy.
12. Place the lid on the skillet and simmer the cutlets for 30 to 40 minutes or until done.
Tags: golden brown, bread crumbs, breaded cutlets, meat thermometer, minutes until, Place breaded, Place breaded cutlets
When serving dessert sauces on a buffet table, keep them consistently warm for optimum taste and texture. You can use a decorative fondue pot to keep the sauces warm and add color or interest to the buffet table. While fondue pots are traditionally used for dipping items, such as fruit and bread, they are ideal for keeping dessert sauces the correct temperature for several hours. There are three types of fondue pot heating sources: butane, alcohol and gel fuel, that work well for long-term warming.
Instructions
1. Transfer the warm dessert sauce, such as caramel or chocolate, into the fondue pot. Cover the pot with its lid until it's time to serve the sauce.
2. Choose a fondue pot heating source according to the amount of time you'll need to keep the sauce warm; butane fuel can last up to nine hours, while alcohol and gel fuel will last up to 90 minutes.
3. Place the heating source under the pot and start it. Attach a butane canister to the fondue pot and light it with a match or lighter. Fill an alcohol unit with the appropriate amount of denatured or isopropyl alcohol and ignite the wick. Light pre-filled gel fuel tins with a lighter or match. Keep the heat low to avoid scorching rich dessert sauces.
4. Extinguish the flames on alcohol and gel units prior to refueling them. Don't move the fondue pot while the heating sources are ignited.
Most coffee lovers are on a continuing quest for the "perfect cup of coffee". Few things make for a better cup of coffee than using the freshest beans possible. Here are a few tips on keep coffee beans fresh.
Instructions
1. Avoid grinding the beans when you purchase them at the store. Many coffee grinders are both affordable and effective and take up little space in the kitchen. Keeping the beans intact and only grinding what you'll need each time ensures a longer life for your coffee.
2. Keep coffee beans stored in an airtight container. Glass canisters with rubber seals are ideal for this purpose.
3. Keep the coffee beans in a dark place that is not exposed to heat. Light and heat can quickly diminish the shelf life of . Many people enjoy keeping their beans stored in the refrigerator.
4. Factor the amount of coffee consumed in your household before purchase. Even in the best of storing conditions, it's recommended that the coffee you buy be used within 3 to 4 weeks of buying.
5. Be mindful of the skins on the coffee beans. Their purpose is to maintain the essential oils of the beans, so the oils will deteriorate quickly once the skins are broken.
6. Consider roasting your own coffee beans, perhaps even at home. While this is the most ideal process for the freshest beans, it should only be undertaken by those with at least some degree of know-how.
Tags: coffee beans, beans stored, , Keep coffee, your coffee
Fresh pesto is a wonderful accompaniment to pasta dishes as well as a savory topping for crusty bread, rolls and crackers. Here's a version that uses roasted eggplant along with the fresh basil and garlic. It is easily doubled for a crowd. Just roast or boil two eggplants and process one batch at a time in a food processor.
Instructions
1. Preheat oven to 350 degrees.
2. Cut ends off eggplant and then cut four slits in top. Carefully spoon about 1/2 tsp minced garlic into each slit. Put in baking dish that has been sprayed with Pam. Rub top of eggplant with olive oil. Roast uncovered for one hour. Remove, let cool and slice into pieces.
3. Add the eggplant, walnuts, basil, olive oil and Parmesan into food processor, making sure to add the bits of garlic that have been baked with it. Pulse until pureed. Add pepper and salt. Check mixture and add a little more olive oil if it seems too dry.
4. Turn pesto into small serving dish, and serve with crostini, French bread or as a topping for pasta.
Kids seem naturally attracted to all things seaworthy, which is probably why they're fascinated with everything from the Jonah and the Whale tale to Sponge Bob Squarepants' latest antics. Whether you're running a daycare center, babysitting or hosting your children's friends, elevate snack time to new heights by inviting your charges to make their own clever sea creature snacks.
Get in the Swim of Things
Turn cream cheese or cool whip into a creamy ocean by adding a few drops of blue food coloring. Give kids a slice of bread, rice cakes or graham crackers and pass around the cream cheese base and a bowl of multi-colored, fish-shaped crackers to decorate the snacks. Or, put blue-tinted whipped topping into bowls and let the kids add gummy sharks and banana and strawberry slices.
When is an Octopus Actually a Dog?
Serve up octopuses for a snack and let the kids add some personality. A hot dog that's been slit from the ends while leaving a head intact will curl up when it cooks. Cut eight slits into each dog and then fry, broil or boil the meat; you'll produce a gang of not-so-menacing sea creatures for little snackers. Ask kids to "finger paint" faces on their octopus with ketchup, mayo and mustard.
It's Cool to Make Octopops
Make octopops for a cool summer refresher. Pour blue juice or fruit punch into small paper cups; have kids arrange eight gummy worms around the rim and then pour in the juice so the worms are half submerged. Add a craft stick and freeze. When kids peel away the cups, each octopop will look menacing when those squiggly worm legs hang down and turn into tentacles.
J-E-L-L - Oh!
Make and refrigerate blue gelatin. Once it starts to set, ask kids to put sliced grapes, gummy sharks and gummy fish into their individual ocean dessert cups. Substitute pineapple sea creatures (by Dole) for the gummy candies if you want to cut back on sugar. Mark each dish with names so kids collect the right under-sea snack once everything gels.
Welcome to Pasta Beach
Boil a box of pasta shells. Tint Alfredo sauce ocean blue with food coloring. Put the shells into snack-size bowls. Top with the blue sauce and invite kids to add colored fish crackers to their snack. If pasta is too filling for an afternoon snack, turn kids loose making their own coral reefs of Cheetos glued together with squirts of cheese from a can. Add fish crackers to the reef. It's messy, but fun!
Krispy Marshmallow Sea Creatures
Make rice cereal and marshmallow monsters by preparing a recipe for rice cereal squares. However, instead of pressing the mix into a baking pan, give each child a cup of the mix to make a monster worthy of a prize. Prepare a bowl of topping so kids can dip their monsters into the ocean before eating them. This snack recipe is sweet enough to transform snack time into giggle time, so put off naps if it's on the menu.
Bentonite is a fine clay commonly used to clarify wine. The cloudiness in some wines is usually due to proteins that are too light to settle to the bottom of the wine. Bentonite has a negative electrical charge that binds to the proteins and then settles to the bottom of the wine. It's typically sold as a powder, but you also can buy it in beads, gel or grains.
Instructions
1. Ensure that the wine won't clear on its own. Siphon the wine from the surface into a second container, leaving the lees behind. This process is called "racking" the wine and should be performed every two months for a total of six months if necessary to clear the wine. You can add bentonite at this point if the wine is still cloudy.
2. Determine the amount of bentonite to add. This is typically one to six grams of bentonite per gallon of wine, depending on the wine's cloudiness. You would add 1 gram per gallon for wine that's almost clear and up to 6 grams per gallon for wine that's severely cloudy.
3. Hydrate the bentonite. Pour six ounces of boiling water into a bowl for each gram of bentonite you plan to use. Add the bentonite and mix it with a small whisk for at least two minutes until it reaches a creamy consistency. Cover the bowl and allow it to stand for 24 hours.
4. Rack the wine and sterilize a wooden dowel. Mix the bentonite solution into a slurry once again and remove the airlock from your wine container. Add the bentonite slowly while stirring the wine with the dowel. Ensure that you mix the bentonite with the wine thoroughly and clean any bentonite from the mouth of your container.
5. Allow the wine to stand at room temperature until the wine clears. Wait a few more days but no more than a total of two weeks. Rack the wine again and bottle it immediately.
Baked or broiled, grilled or deep fried, chicken wings are flavorful, messy to eat and not a challenge to prepare, even for novice cooks. However, chicken wings do not make a full meal, so add some food that goes with chicken wings to round out the supper. Always prepare more wings than you think you'll need. If there are any leftovers, they make a good lunch or appetizer.
Vegetables
The traditional pairings for spicy hot chicken wings are celery and carrot sticks to cool down the heat. Raw vegetables provide a satisfying crunch. Since you're eating the chicken wings with your fingers anyway, cut the vegetables into chunks or sticks to dunk in a dip or the chicken-wing sauce on your plate. Serve snap peas and radishes with teriyaki chicken wings; cooked corn on the cob with barbecue wings; and cherry tomatoes and cucumber slices with honey-mustard wings.
Sauces and Dips
Part of the enjoyment of eating chicken wings is dipping them into sauces. Bleu cheese and ranch are classic dips for wings. Save some of the marinade before you add the and use that as a base for your dipping sauce. You might try a Mexican marinade of lime juice, cumin, garlic and red-pepper flakes. Add honey to the reserved marinade for dipping. Ketchup is rather plain and ordinary. Zip it up by adding brown sugar, caramelized onions and beer. Put it in the blender for dipping.
Potatoes
Chicken wings are finger foods and so are French fries and oven fries. Both are good for dipping in sauces with wings as well. The mild flavor of the potatoes offsets the spiciness of hot wings. Try baked baby potatoes still in their skins if you're offering ranch dip with the wings. And speaking of baked potatoes, they work well too. Potato skins are classic appetizers at bars and pubs. Bake the skins instead of deep frying them and fill them with some of the potatoes you removed from the skins, mixed with chicken broth instead of butter.
Salads
A crunchy salad offers textural contrast with the slightly sticky chicken wings. Coordinate the salad with the type of wings you're serving. Echo the flavors of the wings in the dressing. For example, honey-mustard wings would go well with a salad dressing of honey mustard and lemon. If you're not serving potatoes or bread with the wings, add pasta to the salad for a bit more sustenance.
Tags: chicken wings, with wings, chicken wings, eating chicken, wings, honey-mustard wings, with chicken
You may be surprised to discover that Georgia produces some fine wines.
When one thinks of American wine, one might think of California, not Georgia. Georgia is the land of peaches, not wine grapes. Think again. Georgia is home to over 30 wineries that not only produce wine from Georgia-grown grapes, but hold festivals to celebrate their work. Georgia should be on every wine lover's mind.
Georgia Wine Country Festival
The Georgia Wine Country Festival is held every June at the Three Sisters Vineyards & Winery in Dahlonega. Three Sisters was the first vineyard in northern Georgia's Lumpkin County and produces such varieties of wines as Pinot Blanc, Pinot Noir and Merlot. You can sample these and wines from participating Georgia wineries at the festival, and enjoy a wide variety of musical entertainment, such as Americana and bluegrass. Children are allowed to attend the festival and can take part in wagon rides around the vineyard. Guests can even do a bit of shopping for crafts and culinary items at the retailers' booths.The annual Georgia Wine Country Festival is held, rain or shine, one weekend in June. The entrance fee includes a complimentary festival wine glass. Dahlonega is over an hour north of Atlanta and accessible via GA State Route 400 and US Route 19.
Georgia Wine Country Festival
Three Sisters Vineyards & Winery
439 Vineyard Way
Dahlonega, GA 30533
706-865-9463
threesistersvineyards.com
Crane Creek Harvest Festival
Say goodbye to summer and hello to autumn at the annual Crane Creek Harvest Festival at Crane Creek Vineyards. Crane Creek makes several different vintages at its Young Harris winery high on top of the Blue Ridge Mountains. Join the folks from the winery at the festival and sample their Brasstown Mountain Claret, Seyval Blanc or the frighteningly named Hellbender Red. All ages are welcome to attend. Kids can explore the fun to be had in the Kiddie Tent and families can tour the vineyard as well as enjoy a hayride. Best of all, guests can participate in the age-old wine-making process of grape stomping. The annual Harvest Festival is held on a Saturday in October. The entrance fee includes lunch, admission to all the happenings, festival wine glass and wine tastings. Young Harris is two hours north of Atlanta and accessible via Georgia State Route 515.
Crane Creek Harvest Festival
Crane Creek Vineyards
916 Crane Creek Road
Young Harris, GA 30582
706-379-1236
cranecreekvineyards.com
Georgia Fine Wine Festival
The Georgia Fine Wine Festival at BlackStock Vineyards and Winery in Dahlonega creates estate wines with grapes grown and processed into wine on the premises. You can sample its reserve Merlot, Georgia Chardonney or Sangiovese Rose at the Georgia Fine Wine Festival. The festival also features wine from close to 50 Georgia wineries, live jazz, an assortment of culinary creations from area restaurants, as well as arts and crafts booths. All ages are welcome to attend.The festival features a trolley tour of the vineyard as well as a petting zoo. The annual Georgia Fine Wine Festival is held one weekend in June. Dahlonega is over an hour north of Atlanta and accessible via GA State Route 400 and US Route 19.
Georgia Fine Wine Festival
BlackStock Vineyards and Winery
5400 Town Creek Road
Dahlonega, GA 30533
706-219-2789
bsvw.com
Tags: Crane Creek, Fine Wine, , Georgia Fine, Georgia Fine Wine
Fish curry is a delectable dish from East India, which is slightly spicy and completely delicious. Easy to make and a pleasure to eat, you can add this healthy recipe to your list of favorites. Your fresh fish curry can be enjoyed over a heaping helping of rice or even over steamed potatoes.
Instructions
1. Place the onions, ginger, 2 bay leaves, 4 chilies, mustard and cumin in a food processor or grind finely. Keep about 1 cup of onion and a few pinches of mustard and cumin aside for later. Cut the tomato into small pieces and set aside.
2. Fillet the fish for your curry into 3-inch chunks and set on a large platter. Brush the fish with garlic paste and sprinkle the fish evenly with 2 tsp. of salt and 2 tsp. of turmeric powder. Place the fish in the refrigerator and allow it to marinate for at least 1/2 hour. When ready, deep fry the fish pieces in a large wok, preparing about 4 pieces at a time and cooking for about 4 minutes on each side.
3. Clean any debris present in the wok and add 2 tbsp. of fresh oil. the oil is hot and then place pinches of cumin, mustard and 3 red chilies and 2 bay leaves to the wok. Allow to simmer a few minutes and then add your extra cup of onions, letting them simmer . Add the ingredients from your food processor, tomatoes and any extra turmeric powder to the wok, stirring for about 10 minutes or until brown.
4. Add up to 3 or 4 cups of water to your curry to create the consistency of gravy desired. Make sure to add a little bit of water at a time, as the thickness will change as the water heats. Allow the curry to boil and add the pieces of fried fish, boiling together for about 15 minutes. Turn off the heat and garnish with a touch of coriander leaf.
5. Place a heaping portion of rice onto your place and squeeze the juice from a fresh lemon on top. Spoon the curry onto the rice and enjoy.
Tags: about minutes, your curry, food processor, Make sure, mustard cumin, turmeric powder, until brown
New Jersey is not normally known for its cuisine, but Bergen County is home to many wonderful restaurants. There are places for every budget and taste. It's very easy to eat well in Bergen County.
Instructions
Eating Cheap
1. Get a slice of New York style pizza at:Renato's, 36 S. Maple Ave. Ridgewood,.Nellie's Place 9 Franklin Turnpike, Waldwick,Kinchley's Tavern, 586 N Ramsey, orBrooklyn's, 161 Hackensack Ave Hackensack.
2. Eat at a classic diner like:Matthew's Colonial, 4 Franklin Tpke Waldwick,State Line, 375 State Rt 17 N Mahwah, orRed Oak, 2191 Fletcher Ave Fort Lee.
3. Grab a handmade burger at:Jersey Burgers, 112 E Main St Ramsey.
4. Visit a great deli like:Kosher Nosh, 894 Prospect St , orWilkes Deli, 4 S Pleasant Ave Ridgewood/ 577 Hillsdale Ave Hillsdale/ 276 Forest Rd Mahwah/ 380 Ramapo Valley Rd Oakland/ 283 E Glen Ave Ridgewood.
Eating Expensive
5. Visit Mantra in Paramus (275 E, Rt 4W) for Indian food.
6. Try Varka in Ramsey (30 N. Spruce S) for Greek seafood.
7. Go to Rocca in Glen Rock (203 Rock Rd) for innovative Italian.
8. Dine at Restaurant L in Allendale (9 Franklin Tpke) for American cuisine and a lively bar scene.
9. Eat at LaTour in Ridgewood (6 E Ridgewood Ave ) for French food.
Sweeten a small bowl for you or a big bowl for the whole family.
Popcorn is an incredibly versatile food, delicious in forms, ranging from salty and savory to sweet and buttery. Some sweet popcorn varieties include kettle corn and caramel corn. Making your own sweetened popcorn isn't difficult, but does require more work than simply sprinkling sugar on top of warm popcorn as you might do with salt.
Instructions
1. Stir the confectioners' sugar into the pot of melted butter and mix until completely dissolved. For a sweeter or saltier flavor, add confectioners' sugar or table salt to taste.
2. Pop the popcorn once the sweet sauce is complete. Keep the hot popcorn covered or leave it in the microwave until you are ready to mix in the sauce. Butter will stick more easily to hot popcorn.
3. Pour half the the glass casserole dish and drizzle half the butter-sugar mixture over it. Gently shake the glass dish from side to side, coating the popcorn. Use a flat spatula to turn over and coat the popcorn without crushing the individual puffed kernels.
4. Pour the coated popcorn into the large bowl and repeat with the other half. Wait a few minutes for the sauce to cool before serving to prevent the butter from dripping on your hands and clothing.
Importing Italian wine is a lengthy and complex process.
Authentic Italian wine produced from vineyards in Italy is a commodity that many restaurant owners are interested in providing to their guests. If you are a restaurant owner or individual wishing to import Italian wine, you first need to be aware of and comply with your state's import restrictions as well as any restrictions in place from the United States Department of Agriculture, which monitors the importing of products to America.
Instructions
Import Italian Wine to the United States for Commercial Use
1. Apply for an Importer's Basic Permit from the Alcohol and Tobacco Tax and Trade Bureau (TTB) by filling out and submitting TTB Form 5100.24, which is available on the TTB's website. A link to this form is included in the references. If you are a first time importer, you must also submit a letter of intent with the Italian producers of the wine you are seeking to import. The form is extensive and requires you to enter your Employer Identification Number, owner information and residence history.
2. Complete an Alcohol Dealer Registration form (TTB Form 5630.5(d)) after your application for an Importer's Basic Permit is approved and you receive your permit. This form is also available on TTB's website and a link to it is included in the references. Fill out the form and mail it to TTB.
3. Obtain a TTB-issued Certificate Label of Approval (COLA) for each type of Italian wine you wish to import. Do this by filing an Application for Certification/Exemption of Label/Bottle Approval (TTB Form 5100.31) with the TTB's Advertising, Labeling and Formulation Division. Fill out the form and mail it to TTB. This form is also available on TTB's website and a link to it is included in the references.
Tags: available website, , , Italian wine, , also available, also
Jalepeno peppers are grown and later dried for use as chipotle peppers.
Chipotle is used in many Hispanic dishes, adding spice and heat to an otherwise mild meal. It is made from dried , and growing your own ensures you the freshest option available. As a warm season crop, peppers thrive in hot environments with an average daily temperature between 85 and 95 degrees Fahrenheit. Beginner vegetable gardeners, in addition to experienced growers, enjoy the relatively low maintenance of the crop as well as ease of cultivation. Jalapeno peppers also grow well in containers for those with limited gardening space, making them a suitable choice for balcony gardens.
Instructions
1. Purchase jalapeno pepper seeds from a local gardening center or seed catalog. Recommended varieties include Delicias, Firenza, Grande, Mucho Nacho, Tula and Sonora. Avoid using seeds stored longer than four years since they may not germinate.
2. Prepare the garden soil by working it until it becomes loose and well-draining. Add in organic matter or compost to the top layer of the soil for best results. Jalapenos prefer soil with a fine, sandy loam texture and pH between 6.0 and 7.5. Contact a local extension office to test your soil or for specific recommendations on improving growing conditions.
3. Plant jalapeno seeds directly into the soil 0.5 to 0.75 inch deep and approximately 14 to 18 inches apart in all directions. Transplants should be used if growing peppers in cooler environments. Do not plant until the threat of frost has passed. Night temperatures lower than 60 degrees Fahrenheit may stunt growth. Mulching with black plastic warms the soil and retains needed moisture during cool spells.
4. Water seeds and soil frequently to ensure adequate moisture for successful germination and fruit growth. Apply a fertilizer once true leaves appear and again once the first fruits set. Control weeds by lightly hoeing the ground to avoid competition for water and nutrients.
5. Harvest jalapeno peppers once they reach 2 to 2.5 inches long and fruit has become firm and a mature green. Jalapeno peppers are typically ready for harvest 70 days after sowing, although harvest dates may differ slightly depending on weather conditions and variety grown.
Protein shakes are dietary supplements that provide protein for consumption. Protein shakes are often low in calories and are a healthy alternative to meals or snacks. There are various types of protein powder you can use. Whey protein powder is the most common. Whey protein contains high levels of amino acids and it is absorbed quickly by the body. Soy protein is an alternative protein for vegetarians. Egg white protein is for people who are lactose intolerant. Here are some low-calorie protein shake recipes you can use.
Banana Protein Shake
In a large blender, blend the following ingredients: two scoops, or 30 grams, of vanilla protein powder, one medium banana, eight ounces of light soy milk, one tablespoon of almond mixture, one teaspoon of golden syrup, a few drops of vanilla extract and four to six ice cubes. This shake contains zero fat and will give you a boost of energy.
Orange Creamsicle Protein Shake
In a large blender, blend the following ingredients: two scoops of vanilla protein powder, eight ounces of orange juice, one teaspoon of vanilla extract, half of a banana, three strawberries, two packets of artificial sweetener and four to six ice cubes.
Wild Berry Protein Shake
In a large blender, blend the following ingredients: two scoops of vanilla protein powder, eight raspberries, four strawberries, 15 blueberries, 16 ounces of nonfat milk and half a cup of ice cubes. This shake will not only provide you with loads of protein, but also plenty of vitamins.
Cinnamon Roll Protein Shake
In a large blender, blend the following ingredients: two scoops of vanilla protein powder, one tablespoon of sugar-free instant pudding, half a teaspoon of vanilla extract, one-fourth teaspoon of cinnamon, one packet of artificial sweetener, a few drops of butter flavored extract, eight ounces of low-fat milk and four ice cubes.
Strawberry High Energy Protein Shake
In a large blender, blend the following ingredients: 10 ounces of water, 10 strawberries, one tablespoon of flax seed oil, half a teaspoon of vanilla extract, one scoop of any flavor protein powder and three ice cubes. The flax seed oil is added to provide you with extra energy. You can substitute the strawberries with any other type of fruit.
Peanut Butter Chocolate Protein Shake
In a large blender, blend the following ingredients: two scoops of chocolate protein powder, 12 ounces of fat-free milk, two tablespoons of fat-free vanilla yogurt, one tablespoon of peanut butter, two tablespoons of hazelnut coffee, 10 ice cubes and one-eighth cup of caramel ice cream topping.
Tags: protein powder, blend following, blend following ingredients, blender blend, blender blend following, following ingredients
Cooking meat is something most people do on a daily basis, and many people use a marinade as their choice means for seasoning. Marinades come in many varieties and flavors, but it is easy to make your own at home, and you more than likely have the few simple ingredients that it requires to make a quick and easy marinade.
Instructions
Mixing the marinade and chilling out
1. Combine 1 cup of olive oil with 1 cup of in a large plastic bad (freezer bag or one quart size). This is you base. Every marinade needs an oil base, and an acidic component to soak into the meat.
2. Mix in 1 tablespoon of garlic powder, and one tablespoon of salt or seasoned salt to the lemon juice/oil mixture. Stir until it mixes well.
3. Add one tablespoon of crushed rosemary, or about one sprig's worth of fresh leaves to the mixture.
4. Stir the marinade mixture well until the ingredients are as evenly distributed as you can get them.
5. Add the meat to the bag of marinade, usually about 4 chicken breasts or pork chops will work just fine. Seal the bag and shake to coat all of the outer surface of the meat.
6. Place in the refridgerator for at least 30 minutes, with 60 minutes being ideal before use. Some people like to turn the bag over several times while the meat is soaking.
This article will show you identify and understand in the wines you drink.
Instructions
1. Where does the minerality come from? When most think of wine, the first image that is likely to pop into their heads is a bunch of grapes. This would then lead any logical person to immediately think about fruit, and fruitiness in general, when speaking in reference to wine. While almost all wine does have a certain amount of fruit taste to it (otherwise it wouldn't be very drinkable) there are a number of wines whose most notable feature isn't the fruit at all. It is the minerality of the wine, which translates to the minerality of its aroma. This may seem like an odd thing to look for in a beverage, but it is simply 1 component of the wines that adds to the whole. We will explore later why these aroma notes benefit the taste experience. First, however, let's explore why certain wines have the mineral aromas that they do.
2. Minerality comes from... well, the minerals! The wine growing region of South Africa is a booming, up and coming area for the world market of wines, and the growers there have created a booming, up and coming cross breed grape that is fast becoming the region's signature: Pinotage. The grape itself is a cross of the French blending grape, Cinsault, and the more fragile and flavorful Pinot Noir. Together, the hope was to create a grape with the flavors of the Pinot Noir, but with the durability of the Cinsault. The grape itself is unremarkable, but where it succeeds is when it is planted in the right places. Much of the growing areas in South Africa are full of volcanic soil, high in carbon and other dark minerals. The effect this has on the grapes is dramatic. If you pour a glass of PInotage straight from the bottle, you will experience aromas reminiscent of tar and charcoal, along with other dark notes like black tea and coffee. The dark minerality of the aromas in this wine are due entirely to the soil the grapes were grown in.
3. Minerality derived from wine making techniques. The Riesling grape is best known, worldwide, for the off-dry and sweet wines it produces in Germany and elsewhere. There is another side to this dynamic grape, however. Because the Riesling grape is so naturally high in acidity, the wines made from the grape are often times left with a significant amount of residual sugar in them to balance out this acidity. This started because the growing season in Germany is so short, the Riesling grapes often do not ripen completely, heightening the under-ripe acidity of the already acidic fruit. In Australia, however, there is nothing but sun and fertile ground, so the grapes mature to full ripeness without any trouble whatsoever. Thus, the wine makers of Australia began fermenting their Rieslings to full dryness, making a wine that resembles, in no way, the Rieslings of Germany. The focus now was on a lean, crisp wine that showcased citrus and mineral notes on both the palate and the nose. It is not unusual to smell a Riesling from this region and experience notes of flint and wet limestone.
4. Minerality stemming from the grape, itself. In the far western region of the Loire Valley, France, is an area that isn't exactly known for producing high quality, expensive wines. More known for oysters and seafood, the Muscadet region does make 1 wine that is simple but delicious, named for the region itself. The Muscadet wine is not made from the Muscat grape, but from a little known varietal called Melon de Bourgogne. This grape is really only grown in this particular area of the world, but the crisp and minerally wines it makes are simple and delicious. The grape itself produces nothing but are, straight out of the bottle, laden with aroma notes of oyster shell and schist.
5. What purpose does minerality serve in a wine? As noted before, minerality and mineral aromas aren't necessarily the first thing that everyone looks for in a beverage, but it is important if you are pairing wine with certain foods. Most wines that are minerally in any way are referred to as "food wines" because they are most often better with food than on their own, but also because they make the food that they are drunk with even better. Pinotage is the ultimate barbecue wine, with its smoky charcoal notes. Try an Australian Riesling the next time you have any kind of poached fish. The minerality will serve as a great background for the fish's delicate flavors without overpowering it. And there is no greater wine made for drinking alongside raw oysters than Muscadet.
Tags: grape itself, mineral aromas, wine that, wines that, area world
Despite the fact that drinking beverages at extremely cold temperatures tends to inhibit the performance of your tastebuds, many people find the image of a frosty mug of beer very enticing, which explains its popularity in advertisements for bars and restaurants. Of course, you don't have to visit a drinking establishment to enjoy a frigid brew right at home.
Instructions
1. Wash the beer mug, and rinse with lots of fresh water. Don't pat it dry. In fact, make sure you leave the outside of the mug nice and wet to ensure a healthy layer of ice on the glass.
2. Place the beer mug in your freezer. Let it sit in there for at least an hour in order to give it time to really frost over. Don't take out the mug until you're ready to pour the beer, since the ice-melting process begins as soon as it leaves the freezer.
3. Pick . Make sure that the beer that's about to be severely chilled is a pilsner or lager-style beer. Why? This style of beer is intended to be served cold, and isn't as adversely affected by frigid serving temperatures as some of the heartier styles like bocks, ales, stouts and porters (see article linked below in References). These beers may lose much of the flavor that you're paying so dearly for, so tread carefully.
4. Gently pour the beer, taking care to angle the glass as you pour, to ensure a nice without it overflowing.
5. Place the frosty mug on a beer mat or coaster. Since the ice on the mug will thaw fairly rapidly at room temperature, depositing water all over whatever surface your beer glass sits on.
6. Watch with a little disappointment as the beautiful, on the beer rapidly disappears before your eyes. Unfortunately, this is one of the less pleasant effects of serving beer at extremely low temperatures. Not to worry, it's more of a visual thing than a taste issue; it's still beer, so enjoy.
You can tell a lot about wine from its appearance. The color or hue of a wine can help determine whether a wine is worth tasting. By evaluating a wine’s color, it is possible to determine positive and negative qualities about a wine. For example, you might want to know a wine’s age. By looking at the color, you will find as a wine ages, the color deepens and has less transparency. Or, you might notice a defect, such as a cloudy appearance in color.The color of wine is identified using three different positions. Use any of the following methods to identify a wine's color.
Instructions
identify the color of wine
1. Place a glass of wine onto a white surface and look straight down into it.
2. Hold the base of a wine glass, and tilt the glass letting the wine slightly reach the rim against a white background.
3. Hold the base of a wine glass vertically to eye level against a white background.
4. Look for the deepest part of the wine called, the eye, for the most color.
5. Evaluate the color and give a name to the color of the wine. Examples would be, for a red wine, ruby red or, for a white wine, golden yellow.
6. Determine the color intensity of the wine on a scale of 1 to 10, one being the lightest and ten, the darkest. Try to determine the age of the wine.
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Pancakes make a satisfying traditional breakfast, but not everyone appreciates the traditional ingredients used to make them. Vegans, who don't eat any animal products, object to milk and eggs and people watching their cholesterol tend to stay away from eggs as well. It's easy enough to substitute another liquid for milk, but eggs pose a tougher challenge. They're liquid, but bond together when cooked, giving structure to the pancake. Though it may seem strange, ground flax seed can serve the same purpose and works as an egg substitute.
Instructions
1. Stir the flax meal and water together in the small and let stand while combining the other ingredients.
2. Spray a frying pan or griddle lightly with oil and heat on medium-high heat.
3. Add the flour, baking powder, salt and sugar into the large mixing bowl. Stir to combine. Create a well in the center of the dry ingredients.
4. Pour the milk, flax seed mixture and melted butter into the center of the dry ingredients. Stir to combine.
5. Scoop a quarter cup of batter onto the hot pan. Cook until browned, then flip and brown the other side. Repeat with the remaining batter and serve the pancakes hot.
Kids will eat healthier snacks if they help to prepare them.
Kids do not need to use the oven to cook. Teaching children prepare their own healthy snacks empowers them to take charge of their nutrition. The use of fruit and vegetables and the omission of high-calorie, high-fat and high-sugar foods make these no-bake snacks healthier than packaged potato chips.
No-Bake Cookies
Rather than turning on the oven, make cookies without baking. The basic recipe calls for eight crushed sheets of graham crackers to be stirred into 1/4 cup of peanut butter and shaped into cookies. Adding 2 2/3 tbsp. of honey is optional to the recipe, but it increases the sweetness. Substitute reduced-fat cream cheese, chocolate hazelnut spread, or honey peanut butter for the peanut butter to bind together the graham cracker crumbs. If you use cream cheese instead of peanut butter, the cookies must be kept refrigerated. Add up to 1/4 cup of chopped nuts, dried fruit or chocolate chips for added sweetness and texture. Opt for whole grain graham crackers, but you can also use cinnamon or chocolate graham crackers to change up the recipe to make it your own.
No-Bake Marshmallow Squares
One of the most common no-bake treats is the cereal marshmallow square made from melting butter and marshmallows and stirring in crispy rice cereal. These are high in sugar from the marshmallows and low in fiber. Create your own version that kids can make in the microwave, without baking. Replace the crispy rice cereal in the original recipe with a high-fiber cereal such as toasted oats or raisin bran. Reduce the amount of marshmallows needed and add peanut butter for extra protein and healthy fats. Combine 1/3 cup of peanut butter, 2 tbsp. butter and 3 cups of miniature marshmallows in a microwave-safe bowl. Heat the mixture on high power for three to five minutes, stopping to stir the mixture after each minute. Stir in 6 cups of high-fiber or whole grain cereal into the melted marshmallow mix and press into a greased pan until they cool and harden.
Roll Up Snacks
Kids and pizza go together like salt and pepper. Instead of turning on the oven for a pizza fix, kids make their own hand-held version with a tortilla. Kids spread marinara or pizza sauce over a whole grain tortilla. Offer them reduced-fat shredded mozzarella cheese and vegetable toppings to add to the top of the "pizza." Alternatively, microwave the tortilla pizza for 10 to 30 seconds on high power or until the cheese melts. The kids roll up their own tortilla and enjoy the pizza-flavored roll up snack. Cut the rolled-up tortilla in half or in quarters for younger children to better hold it together while they eat.
Monkey Sandwich
Kids can make their own sandwiches for a hearty snack. This "monkey sandwich" gets its name from the use of a banana instead of a hot dog wiener inside of a whole grain hot dog roll. Offer the kids or reduced-fat to spread on the inside of the hot dog roll. These spreads hold the banana in place and add extra protein to the snack. Let the kids peel the banana and place the whole fruit into the hot dog roll as they would a hot dog wiener. Eat the sandwich like a hot dog or top it with a drizzle of jam or honey for extra sweetness.
Enjoy portobello mushrooms as a substitute for hamburgers.
Portobello mushrooms are a large variety of mushroom that have a cap with a 6-inch diameter. Popular for their meaty flesh, portobello mushroom caps can be grilled and eaten on a roll as a burger or sliced and served with pasta. The stem is not typically consumed but can be used in making a soup or stock. Portobello mushrooms got their name in the 1980s when sellers tried to re-brand the mushroom, one they couldn't sell at the time.
Instructions
1. Look at all the mushrooms available at your grocery store. The largest ones available are likely portobellos.
2. Examine the mushroom's cap. Portobello mushrooms have light tan caps when fresh with a rounded texture. As they mature, the cap will turn a darker brown and take on a wrinkled texture. The cap's edges will be uneven.
3. Look at the gills. The portobello's gills are fully exposed and not attached to the stem. The exposed gills means the mushroom's moisture has evaporated, creating a more intense flavor.
Spanish olives are traditionally stuffed with red pimento.
Pimento peppers are sweet peppers often used for canning and pickling. To ensure that you have correctly identified the pepper, cut a small piece and taste it. Similar varieties peppers may meet the size, shape and color requirements, but are hot. Pimento peppers are sweet and red when they are ripe, but young pimentos will be green, turning a dark orange before they fully ripen.
Instructions
1. Lay the pimento pepper on a solid surface and place a ruler next to it. It should measure 3 to 4 inches long.
2. Turn the ruler and place it at the widest part of the pepper, at the top, to measure the width. The width should measure 2 to 2 1/2 inches.
3. Hold the pepper in front of you with the stem at the top. Examine the shape of the pepper. It should be rounded on both sides, tapering to a cone at the bottom, giving it an overall heart shape. If it is shaped like a heart, the pepper is likely a pimento pepper.
4. Cut off a piece of pepper to taste and confirm that it is a pimento pepper. If it tastes mild and sweet, similar to a bell pepper, it is a pimento pepper.
Tags: , measure inches, peppers sweet, Pimento peppers, , should measure, should measure inches
Cider making traditions in France date back to the middle ages and they have perfected the dry sharp tastes that characterize this wine-like drink. Unlike many American and British made ciders, the French version is more concentrated and less sweet, making it perfect for cooking and drinking alike.
Instructions
1. Decide what you are going to use the cider for. Specially made cooking varieties and French cider vinegar is available for recipes and is made from stronger sharper tastes that will retain its flavor while cooking. Likewise, if drinking, think about the foods you are looking to complement.
2. Select the type of that best fits your need. Sparkling, flavored or Champagne ciders are all delicious to drink but are not recommended for cooking. Sweet ciders can be great for all needs, so mix and match or try several different varieties if experimenting for the first time.
3. Choose between the industrial ciders and the specialist varieties available. Industrial ciders are mass produced and therefore easier to find, whereas specialist varieties have a fresher taste but are more perishable and need to be consumed quicker.
4. Find out what is available here in the US by searching online for producers that are importers. Decide on the best option for you by choosing from higher end brands such as Domaine Christian Drouin or Dupont and cheaper mass-produced options.
5. Look online (see Resources) for listings and search the brands and types available. Placing orders in bulk may get you discounts or free shipping and some liquor stores may also special order for you if you approach them with the product name and quantity you require.
Using sugar-free gelatin will reduce the sugar content in desserts.
Pretzel salad, a popular dessert for a family or potluck dinner, has the delicious combination of salty and sweet flavors. However, this dessert is high in calories and contains several sugary ingredients that some fans of pretzel salad may want to avoid. To enjoy this dessert salad without all the sugar, one solution is to substitute the sugar-filled ingredients in the recipe for sugar-free ingredients commonly available at any local grocery store.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Place pretzels into a plastic storage bag, seal the bag and crush the pretzels using a rolling pin. Combine 3 cups of crushed 4 tbsp. of melted butter and mix with a spoon.
3. Pour the mixture into a 9-by-13 inch baking dish. Press the mixture evenly into the bottom of the pan using your fingers or a spoon. Bake in the oven for 5 to 10 minutes, until set; remove the baking dish from the oven and set it aside until cool.
4. Place the cream cheese in a mixing bowl with 1/4 cup of sucralose sugar substitute and blend using an electric mixer on medium speed until smooth. Fold in 8 oz. of sugar-free whipped topping using a rubber spatula until combined.
5. Spread the cream cheese mixture over the cooled pretzels with an offset spatula or the rubber spatula, then place the baking dish in the refrigerator to chill while you mix the gelatin.
6. Boil water in a saucepan, then empty the two boxes of sugar-free strawberry gelatin into a heat-resistant bowl. Add 2 cups of boiled water to the gelatin powder and mix well with a spoon until dissolved. Add 3 cups of sliced strawberries to the gelatin mixture.
7. Remove the chilled pretzel and cream cheese from the refrigerator, then pour the strawberries and gelatin over the cream cheese mixture.
8. Refrigerate the completed sugar-free pretzel salad until chilled for at least 3 to 4 hours.
Make your own giblet broth for this old favorite. This giblet gravy recipe assumes that you are going to roast a turkey or other bird - then the easiest way to make the gravy is in the roasting pan. This recipe yields about 4 cups.
Instructions
1. Take the turkey neck and giblets out of the turkey. You'll usually find them in a paper sack stuffed into the bird's body cavity.
2. Place the turkey neck and the giblets - except for the liver - in a medium saucepan. Cover with cold water to 2 inches above the giblets.
3. Add the onion, celery and parsley and bring to a boil over high heat, skimming the foam as it rises to the surface.
4. Reduce the heat to medium-low, cover the saucepan and simmer for 1 hour and 10 minutes.
5. Add the liver and simmer for 20 more minutes.
6. Use a strainer to strain the broth and reserve - refrigerated if the turkey won't be done for an hour or more. Start the next step after you've removed the bird from the roasting pan.
7. Pour all the fat and other liquid from the roasting pan into a bowl. Save the pan - it will have browned bits on the bottom, which you'll want for your gravy. Set aside the poured-off liquid in the bowl until the fat rises to the top.
8. Skim the fat off the surface and discard, except for about 4 tbsp. Return these to the pan. Discard the remainder of what's in the bowl.
9. Place the roasting pan over medium heat and whisk in the flour.
10. Cook a few minutes, whisking constantly, until the flour is a nice golden brown color.
11. Remove the pan from the burner and slowly add the reserved turkey broth and sherry, stirring constantly.
12. Put the pan back on the burner and adjust the heat so that the mixture boils very gently. Stir constantly until the gravy thickens and coats the back of a spoon.
13. Season with salt and pepper, pour into a gravy boat and serve.
There are a lot of variables to consider when you're oven-roasting the perfect turkey for any occasion. The quality or brand name is one that is often overlooked because of price. While quality can be openly debated, always remember that you get what you pay for, and no one wants to ruin any bird. Because turkeys are large, they are generally intended to feed a number of people. The meal that accompanies them is labor-intense and requires skillful planning and timing.
Size Matters
The larger the bird the longer it's going to take to cook. While that's not difficult to understand, the temperature of the oven, the size of the bird, and whether or not it's stuffed are also relevant variables. No poultry should be oven-roasted below 325 degrees Fahrenheit. The larger the bird is, the less time it takes to cook per pound. For example, an unstuffed 12-pound turkey would cook in about three hours, or four pounds per hour, in an oven set at 325 degrees F. An unstuffed bird twice that weight would cook in about five hours, or nearly five pounds per hour.
Timing Per Pound
Because radiant heat cooks the turkey from the outside in, timing per pound is merely an estimate. A 14-pound bird may take 15 to 16 minutes per pound, yet a 20-pound bird may take only 13 minutes per pound. Add stuffing to the equation and another minute or two per pound is required.
Browning and thoroughly cooking the turkey without drying out the meat is an art. Ignoring the bird while it's cooking is not advisable. You should check the bird often, especially near the end of the cooking time, in order not to overcook it.
High-Temp Turkey Roasting
Roasting the turkey at a higher temperature, such as 425 degrees, will decrease the amount of time spent in the oven and not necessarily dry the meat. Decrease the amount of time by 15-30 minutes or so from the conventional 325-degree setting. However, it's still important to pay attention to the turkey. Basting and internal thermometer readings can help.
When is the Turkey Done?
A turkey is done when the internal temperature of the breast reaches 160 to 170 degrees F. Thighs should reach at least 165 degrees. Check the temperature of the stuffing as well, if applicable, which should reach 160 degrees. The legs of the turkey should move away from the body easily with the skin peeling away. Remember to allow the bird to rest for about 15 to 20 minutes once it is removed from the oven. The internal temperature will continue to rise five to 10 degrees during the resting time.
Tags: would cook about, amount time, bird take, cook about, internal temperature, larger bird, minutes pound
Boiled peanuts are a snack food that is well-known in the southern United States but hard to find in other regions. They are made by boiling fresh peanuts for several hours in salty water. Various recipes call for adding other seasonings or chicken broth as well. They are best eaten immediately, while still warm, and have a completely different texture than roasted peanuts. If you have some leftover, or if you purchased them via mail order, you can reheat them in the microwave to simulate just-cooked boiled peanuts.
Instructions
1. Pierce the bag if the peanuts are in an unopened plastic bag. Or place the peanuts in a microwave-safe container and cover it.
2. Microwave peanuts for one minute.
3. Test to see if they are hot by holding your hand above them. Shake the bag, or stir the peanuts, and microwave for 20 seconds more, if they are not all hot. Continue microwaving and testing until they are hot. The time required will depend on the quantity of the peanuts and the power wattage of the microwave.