Most Flavorful Cheeses

A selection of soft, hard and semi-hard cheeses.

Cheese is a way of preserving the milk of cows, goats and sheep. Consumed since at least 4000 B.C., the praises of cheese are sung in the Old Testament. The flavors and aromas of cheese range from bland and mild to very pungent, depending on how it's made and aged. Texture can range from creamy to semi hard to very hard. There are cheeses whose flavor is considered strong, like limburger, but not particularly flavorful. A strong cheese is memorable but is not a cheese you'd probably eat on a regular basis. Cheese with wonderful flavor are available to eat every day.

England

One of the more flavorful cheeses is cheddar, which originated in the small town of the same name in England. It has a sharp, nutty flavor when it's mature. Stilton is an English blue cheese, ivory colored with greenish blue veins. When one orders it in a restaurant it's served with a white napkin wrapped around it. Stilton is traditionally stored wrapped in cloth to keep it from drying out.

Holland

The flavor of a good Gouda cheese is also pungent. Its wax covering tells its age--a Gouda that has a black skin means it's over seven years old, and called Alt Gouda. It's almost-firm texture and sharp taste make it a good eating cheese for breakfast, and its meltability makes it good for potato gratins. Mimolette is a bright orange cheese that can be aged up to two years and has a very rich flavor. Leyden has a sharp tangy flavor and is usually dotted with caraway seeds, cloves or cumin.

France

Port Salut was originally made by Trappist monks in France and though soft, has a robust taste. Blue Roquefort is made from sheep's milk, which usually makes cheese stronger and saltier. The blue is due to Penicillium glaucous, a bacteria that lives in caves on the Cambalou plateau. The caves are still used to mature the cheese. Epoisses is a smelly cheese from Burgundy, soft on the inside with a strong earthy taste. It's aged in brine and marc, which is fermented seeds and skins of grapes left over from winemaking. Munster which originated in the Vosges, is the national cheese of Alsace and has a strong smell and flavor. It's usually eaten with rye bred and chopped onions.

Switzerland and Italy

Swiss Emmental has large holes formed by bubbles that form during fermentation and cooling. It's flavor gets better and fuller as it ages. Italian Provolone Piccante is very sharp tasting and salty. Gorgonzola is a blue cheese made of cow's milk. The blue is given by the bacteria Penicillium mycelium. It's softer and less salty than Roquefort but delicious.

America

Brick cheese was first made in 1877 by John Jossi of Wisconsin. Jossi was a specialist in the very strong limburger cheese and discovered a different sort of cheese emerged when the curds were kept to a lower moisture content. Brick is milder than Limburger.

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What Is The Shelf Life Of Sunflower Seeds

Sunflower seeds are a high-protein and high-fiber snack, although they also contain some polyunsaturated fat. Consumers can take a few strategies to keep sunflower seeds fresh and tasting their best.

Packaged Seeds

When sold in commercially packaged bags sunflower seeds typically have a "best by" date stamped on the package. This date can be as far away as one year in seeds packaged with lower than average oxygen content in the air inside the bag. Eat the sunflower seeds before the date if they are stored at room temperature.

Time Frame

Sunflower seeds generally have a room temperature shelf life of two to three months after the package is opened. Seeds stored in the refrigerator or freezer have an extended shelf life of up to 12 months. The shelf life is the same for sunflower seeds in the shell and seeds out of the shell.

Storage Tips

For best taste and quality, store sunflower seeds in an airtight container or heavy-duty freezer bag in the refrigerator or freezer to prevent them from exposure to moisture. Seeds may also be stored in a covered container in a cool, dry place.

Tags: refrigerator freezer, room temperature, seeds shell, shelf life, sunflower seeds

Build An Edible Snow Village

Spend some time with the kids this holiday season and build an edible snow village. Design and build your own village using easy to find ingredients, without any cooking or baking required. Create your own stores, houses and even the landscape of the town and then enjoy eating the pieces throughout the season.

Instructions

1. Place one cup of frosting into a small mixing bowl. Add 1/4 teaspoon of cream of tarter to the frosting and mix well. Adding cream of tarter helps the frosting to harden, which will hold your house together.

2. Spoon the frosting into a plastic zipper bag and seal the bag. Use scissors to snip off one corner of the bag.

3. Use graham crackers to build a rectangle shaped house. The house should measure approximately 5 inches long by 3 inches wide. Use two graham crackers for each side of the house and one-half of a graham cracker for each end of the house. Glue each of the pieces together using the frosting glue.

4. Glue along the top edge of the rectangle. Lay two additional graham crackers across the top of the house to create a roof.

5. Decorate the house using small candy. Use the frosting to glue the candy to the graham crackers. Repeat to make several buildings for the snow village. Decorate each building differently.

6. Position the buildings into a village onto a tray or foil covered cardboard sheet. Decorate the tray using the remaining frosting to create snow on the "ground" and the rooftop of the house. Use candy to create a main street, trees and perhaps even cars.

Tags: graham crackers, cream tarter, frosting glue, frosting into, snow village

Make Ricotta Cheese At A High Altitude

Stuffed manicotti is one way to use your homemade ricotta.

Ricotta is a soft, lightly flavored cheese that is widely used in Italian cooking. Ricotta is commonly listed in recipes for lasagnas and stuffed pastas, but is often not as readily available as other types of cheese. Whether you can't find ricotta, or you just prefer the homemade taste, ricotta cheese is easily made at home using just a few ingredients. The following recipe has been adjusted for high-altitude cooking. Making ricotta at high altitudes requires a few small alterations to ensure food safety.

Instructions

1. Fold your cheesecloth in half twice so it is four layers thick. Lay the cloth inside of your colander and set in the sink.

2. Clip the thermometer to the side of the pot, then pour in the milk and the buttermilk. Heat on high, stirring frequently. Stir until the milk is steaming hot and curds start to rise to the surface. Because of the high altitude, the milk may start steaming before the curds rise. Continue stirring until the curds rise to the surface.

3. Watch the candy thermometer. When the temperature reaches 175 to 180 degrees, the curds and whey should start to separate out. Because of the high altitudes, this will likely happen before the cheese is fully coagulated, so allow the temperature on the thermometer to reach 180 to 185, then remove the pot from the burner.

4. Ladle the curds into the cheesecloth-lined colander. Allow the curds to sit for a few minutes to allow excess whey to drip out, then twist the cheesecloth to bring the curds together. Leave the cloth in the colander for 15 to 20 more minutes to allow any excess whey to drip out of the cheese and down the sink.

5. Remove the ricotta from the cheesecloth and use or store. To store, put the cheese in an airtight container and keep in the fridge for up to three days.

Tags: allow excess, allow excess whey, Because high, curds rise, excess whey, excess whey drip

Safety With Oysters

Many people eat oysters raw, but this can be a dangerous practice because of the presence of bacteria on oysters. Carefully follow oyster safety rules to minimize risk of infection.

Warning

Oysters often contain Vibrio vulnificus bacteria, which can cause a fatal infection if eaten. The best way to avoid infection is to eat oysters cooked instead of raw. People who have diabetes, liver disease, kidney disease, stomach problems, blood disorders, cancer or a weak immune system should avoid eating raw oysters because these conditions increase susceptibility to infection.

Storage

Store live oysters at temperatures between 35 and 40 degrees Fahrenheit. Do not store in an airtight container because this can kill the oysters. In addition, do not store oysters directly on ice because the fresh water can kill them. Do not eat dead oysters raw because these oysters are very susceptible to bacteria growth.

Cooking

All shucked oysters must be cooked and eaten within four to seven days, according to SafeOysters.com. Cook shucked oysters for three minutes in boiling water, 3 inches away from a broiler, or in oil at 375 degrees Fahrenheit. Cook oysters in their shells in boiling water or in a steamer. Boil for three to five minutes after the shells open or steam for four to nine minutes.

Tags: because these, boiling water, degrees Fahrenheit, oysters because, oysters because these, shucked oysters

Substitute Sesame Oil For Olive Oil

You can replace olive oil with sesame oil in certain recipes.

One of the best parts of cooking is that toying with various ingredients in recipes, and switching things around can lead to amazing, and unexpected flavor combinations. This is certainly true when substituting sesame oil for olive oil. However, certain precautions should be taken to achieve the best results when incorporating sesame oil into a recipe.

Instructions

1. Select recipes in which the flavor of the sesame oil will complement the dish, rather than taint it. An obvious place to use sesame oil is in stir fries and other Asian recipes. You can also substitute sesame oil for olive oil in salad dressing recipes. Just consider the taste you are looking for in the end product and whether sesame oil will fit in.

2. Use the sesame oil sparingly. Sesame oil has a very distinct, bold flavor that is slightly nutty, and too much of this flavor can overpower dishes. It is best to use only a fraction of the oil required in the original recipe.

3. Supplement a neutral-tasting oil such as canola for the remaining oil, if necessary. If you are adding the oil to a recipe that demands a certain amount of oil such as a salad dressing, use only a small amount of sesame oil and replace the rest with the neutral tasting oil. In recipes that only require a small amount of oil such as a stir fry or a saut , you may be able to get by without any additional oil.

4. Keep the smoke point in mind. Much like olive oil, sesame oil has a low smoke point of only about 350 degrees F. Do not use high heat when using sesame oil or you will risk it taking on a bitter taste that could ruin the overall dish.

Tags: sesame will, amount such, salad dressing, small amount, smoke point

Make A Delicious & Healthy Pasta Salad

Pasta salad is an excellent choice for potucks and barbecues.

Pasta salad's vibrant colors and nutritional benefits make it an appealing dish for a wide variety of occasions at any time of year. It's full of fiber, vitamins and minerals, and doesn't require much time for preparation. A healthy array of spices and vegetables can create a mouth-watering pasta salad in little more than half an hour.

Instructions

1. Boil a pot of water, add pasta and a pinch of salt, and stir every two minutes. When the pasta is soft and tender after eight to ten minutes, drain it into a colander and rinse with cold water.

2. Combine the mayonnaise, vinegar, oil, garlic, and salt and pepper in a large bowl. Whisk the mixture until it reaches a smooth consistency free of lumps. Add the pasta and stir until it's thoroughly coated.

3. Wash and cut all the vegetables into small pieces, and add them to the pasta. The various colors of the vegetables will help to create a very eye-pleasing dish. Add finely chopped basil leaves and toss the salad well.

4. Cover the bowl with plastic wrap and place in the refrigerator.

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Broil Lobster

Broiling cooks the lobster quickly and browns the meat a little, which plain boiling doesn't.

Instructions

1. Preheat the broiler. If your lobsters are more than 1 pound and you have two ovens, preheat the other oven to 350 degrees F.

2. Kill a live lobster quickly by piercing the head with a sharp knife in one fast motion.

3. Cut through the center of the lobster to split it in half. Use a sharp knife and keep your hands out of the way.

4. Crack the back shell by spreading the lobster open with your hands.

5. Pull out and throw away the stomach, a little sac located behind the eyes. If desired, pull out the liver.

6. Crack the claws by hitting them firmly and sharply with a kitchen mallet or with the back of a heavy knife. Leave the cracked claws intact during cooking.

7. Put the lobster in a small pan, cut sides up.

8. Drizzle melted butter onto the tail. Use clarified butter if possible (it's less likely to burn).

9. Place the lobster under the broiler, making sure it is at least 6 inches from the heat source.

10. Cook until the surface of the lobster turns a pleasant golden color. Don't overcook it at this stage or the meat will become tough.

11. Remove the lobster and check to see if it has cooked through. Small lobsters (less than 1 pound) can cook all the way under the broiler. Larger lobsters will need to go into the oven to finish cooking. Check to make sure (see Tips).

12. Serve as soon as the lobster is done.

Tags: lobster quickly, sharp knife, than pound, under broiler, your hands

What Organisms Eat Oysters

The oyster is food for animals such as crabs, fish, birds and humans.

Oysters are mollusks that live in brackish or salt water. Many aquatic and non-aquatic animals consume oysters. Fish and invertebrates dine on oyster larvae. Crabs, fish and birds enjoy adult oysters. Oyster is also a popular dish for people.

Crabs

Large crabs eat shellfish including oysters. A crab uses its large front claws to crack open and devour oysters. Depending on size, crabs may also eat shrimp, plankton, worms or dead animals.

Fish

A variety of fish feast on oysters. One of the most interesting is the oyster toadfish. The oyster toadfish is an unattractive fish with skin covered in mucus and warts instead of scales. This fish resides in muddy water and near oyster beds. The oyster toadfish has sharp teeth and a strong jaw which it uses to crack open shellfish. Other fish including skate and drum also eat oysters.

Birds

The American oystercatcher is a bird that lives up to its name. This bird looks for oysters in salt marshes and near ocean shores. The oystercatcher also feeds on clams and mussels. The distinctly colored shorebird has a black head, brown and white body and a long red bill. Its powerful bill is able to scoop up and crack open oysters quickly and efficiently.

People

Raw oysters drizzled with fresh lemon juice are a delicious appetizer.

Humans also enjoy eating oysters in a variety of ways. You can slurp raw oysters on the half shell straight or with some lemon juice and cocktail sauce with horseradish. People also enjoy oysters baked, grilled or fried. Oysters go well with other seafood and are delicious dipped in cocktail or tartar sauce.

Tags: crack open, oyster toadfish, also enjoy, fish birds, lemon juice

Make A Thanksgiving Cranberry Sauce

This cranberry sauces is a simple sauce that can be made before serving your Thanksgiving meal. It may help to cook the sauce while your turkey is roasting in the oven, and two hours before your plan to serve your meal. You'll want to cool the sauce down before placing the sauce into a serving bowl. The cranberry mixture will then need to be placed into your refrigerator for at least an hour before your plan to serve your meal to finish chilling the sauce.

Instructions

Making the Sauce

1. Wash your bag of cranberries thoroughly in a colander. Remove any damaged cranberries, and discard them.

2. Put the cranberries into your cooking pot over medium heat. Add your juices, sugar and rum. You can use any flavored rum that your prefer. Although, orange and raspberry rums usually do best with this sauce.

3. Cook the cranberry mixture on medium heat until the mixture begins to bubble. Then turn the heat down to low.

4. Occasionally stir your cranberry mixture during the cooking process in order to not scorch your cooking pot. Watch your cranberry mixture to ensure that it doesn't boil over.

5. Cook the cranberries until the berries begin to burst open. Don't mush your berries, as you'll want to retain some of the texture of the berries.

6. Once the berries have finished popping open, remove them from the pot and place the berries into a serving bowl. Allow the berries to cool before placing the berries into your fridge.

Tags: cranberry mixture, into your, before placing, before your, before your plan, berries into, into serving

Make Appetizers And Dips Ahead

Bruschetta is an easy appetizer that can be made ahead of time.

Appetizers and dips are an integral part of all types of parties. They provide nourishment to guests while you finish making dinner. If you make your appetizers and dips ahead of your guests' arrival, you will have more time to focus on cooking, entertaining your guests and enjoying your party. To save yourself time, you should stick with appetizer and dip recipes that are simple to create but seem elaborate enough to impress your guests. Rather than make your food from scratch, try a semihomemade approach in which you use ready-made ingredients to simplify food preparation.

Instructions

1. Clean out your refrigerator to make sure you have enough room to store your appetizers and dips before it is time to serve them or take the final step in the preparation process.

2. Choose dips that will maintain their flavor hours after the ingredients are mixed. Many cold dips actually taste better after refrigeration because refrigeration gives the ingredients time to meld together.

3. Finish as much of the preparation as you can and refrigerate appetizers and dips before heating. You can prepare ingredients ahead of time and assemble them right before your party or complete all the steps of the process so that all you have to do is pop the food into the oven for completion.

4. Save yourself time by purchasing frozen, packaged appetizers and premade dips. When it's time for your party, all you have to do is take the appetizers and dips out of the package, follow package instructions for preparation and serve them in a dish so that no one will ever know they are not homemade.

5. Prepare a simple bruschetta mixture or similar spread the day before the party so that all you have to do is bake the bread until crispy and spoon the mixture over the toasted pieces.

6. Store dips and appetizer ingredients in stackable, plastic storage containers that make it easy to store several containers in your refrigerator. When it's time for your party, simply transfer the food from the plastic containers into your fancy serving dishes.

Tags: your party, appetizers dips, your guests, ahead time, appetizers dips before, dips before

Grandma'S Eggrolls

This is a variation on traditional eggrolls. Not very good for you if you're watching your weight, but it's very tasty, and well worth it!

Instructions

1. In a large pan, fry bacon on medium-low heat until there most of the fat has fried out. Remove the bacon bits and put to the side (you'll add them back later).

2. Add the cabbage and keep the heat low. Flip and stir the cabbage occasionally until it has completely wilted and has soaked up the bacon grease.

3. Add the bacon, bean sprouts, optional veggies, and crab meat to the pan (I told you you'd need a large one!) and put the heat to medium-high. Using tongs, integrate the ingredients slowly. Add soy sauce until the mixture is a nice brown color, usually 4-5 tablespoons depending on the size of the mix.

4. Once the mixture is cooked through and all the vegetables are wilted and browned, turn the heat down to low, mix in the shrimp, and put a lid on the pan.

5. After 10-15 minutes, remove the lid and season the mixture to your taste. I like a lot of garlic and pepper, but it's up to you! Replace the lid for two-three more minutes, then remove the lid, and put the mixture in a bowl to cool down. (You can put this in the fridge if you're impatient!)

6. While the filling is cooling down, prepare a work station on a counter or table. I prefer the table so I can sit and chat while I work. Stack up the eggroll wrappers on one side, and put a small bowl of water on the other. Place a large, flat pan or cookie sheet to one side with paper towels covering the bottom

*tip* Be sure the prep area is clean! I would suggest using a plastic cutting board to avoid a sticky mess on the table!

7. Once the filling is cooled enough you can handle it, you're ready to begin making the rolls. Lay a single wrapper in front of you, turned so one of the corners are pointing towards you. Using your hand or a spoon, scoop a small portion out and squeeze it to remove the juice. You want to save the juice as it can be used later for Fried Rice flavoring.

8. Place the portion of filling a few inches back (towards you) from the center of the wrapper. Pick up the corner nearest you, fold it over the filling, wrap it under, then take the left and right corners and turn them inward, wrap again. When you get to the last inch or so, take a small bit of water and moisten the edges of the final corner. Wrap tightly to the end, and place on the towel draped pan.

9. Continue as above until you've done the entire bowl. You can also do just a portion of the filling and save the rest plus the juice for Fried Rice.

10. In a deep pot, put enough oil in to completely cover the eggroll. Heat to frying temperature (I never measure it accurately. I pop in a wooden spoon handle, and once it bubbles, you're ready to fry), and put in two-three eggrolls at a time. Fry until golden brown on both sides.

Serve piping hot, or warm. They're good reheated too!

Tags: Fried Rice, portion filling

Oven Baked Sweet Potato Fry Techniques

Sweet potatoes are known for packing a nutritional punch. With vitamin A, C, potassium, fiber, magnesium and protein, homemade, oven baked sweet potato fries are a healthy alternative to the common French fry. Since they are baked instead of deep fried, you also spare yourself a lot of empty calories without sparing the taste. Don't let the sweetness fool you; sweet potatoes pair well with all kinds of flavors, from spicy to savory, depending on the techniques and seasonings used before putting them in the oven. Here are some techniques to try with sweet potato fries.

Oiling

Before adding flavoring to the sweet potatoes, it's a good idea to apply cooking oil, not only so the spices stick better, but also so that they also cook to a perfect crispiness. There are a couple techniques for limiting oil usage, which also keeps the calories down. Put the potato chunks or strips in a plastic bag, pour a small amount of olive oil in, and mix it around so it coats all. Add more if needed. Another technique is to put the potato chunks into a bowl, pour the oil over them and mix them with your bare hands to lightly coat each chunk.

Skins & Salt

One of the simplest techniques for hearty sweet potato fries also happens to be one of the easiest. Leaving the skins on the potato helps to hold the potato chunks together and also holds in much of the nutrition, which is found in the skin. After cutting the potatoes into chunks or strips, coat with oil and add a good amount of kosher salt or sea salt and pepper. The salt lends a savory taste that is mouthwatering with the potato's sweetness.

Go Even Sweeter

Adding sugar to your sweet potatoes is a great way to bring out their natural sweetness, as the sugar caramelizes slightly in the oven. Try a combination of brown sugar and other complimentary spices, such as cumin, Chinese five spice, dried ginger, cinnamon or nutmeg. Add regular sugar and try these sweet treats for dessert.

Spicy Goes Nicely

Adding hotter spices works well for sweet potatoes, especially when they are paired with other spicy foods, as their natural sweetness combined with hot spices, creates a unique balance. Try Cajun seasoning, Jamaican jerk spices, a very small amount of cayenne pepper or red pepper flakes.

Tags: potato chunks, potato fries, sweet potato fries, sweet potatoes, chunks strips, natural sweetness

Make Reduced Balsamic Vinegar

Make Reduced Balsamic Vinegar

Balsamic vinegar is known for its rich dark, color and tangy flavor. Straight from the bottle it makes a wonderful salad dressing when combined with olive oil. However, if you take a little time to reduce this delicious condiment you can create a versatile sauce and topping for anything from meat to fresh fruits. Balsamic vinegar is easy to reduce and in a few short minutes you can enhance your meal with unexpected flavor.

Instructions

1. Place the skillet on the stove and pour the vinegar into the skillet. Turn the heat to medium-high.

2. Bring the vinegar to a boil and then reduce the heat and allow it to simmer.

3. Whisk the vinegar occasionally as it simmers to prevent burning.

4. Simmer for about two to four minutes or until the vinegar has almost reached your desired consistency. If you're using it for a sauce it should be moderately viscous and syrupy.

5. Remove the pan from the heat and allow the vinegar to sit a few more minutes. It will continue to thicken.

6. Pour the warm vinegar over fish, meat or on top of fresh fruit such as strawberries.

Tags: heat allow, Make Reduced, Make Reduced Balsamic, meat fresh, Reduced Balsamic, Reduced Balsamic Vinegar

When To Plant Pumpkins Seeds

Like many plants, the early stages of pumpkin seedlings are critical to development. There are several varieties of pumpkins, so knowing how long the growing season is for your particular variety is crucial to knowing what time of year to plant them. However, planting them at the right time is only part of starting the growing season well. Knowing care food the seedlings and prevent disease is critical as well.

When to Plant

The time to plant your pumpkin seeds depends on what type of pumpkin you are growing. Giant pumpkins require the longest growing season, about 150 days. However, pumpkins are very sensitive to frost, so they should be germinated indoors between the end of April and the beginning of May. Once the leaves begin to form, they may be transferred outside. Field pumpkins require a slightly shorter growing time, so they can be planted between mid May and mid June. Miniature pumpkins can be started indoors in June and within two weeks set outside.

Tips for Successful Germination

Pumpkin seeds can be challenging to germinate. In addition to being placed in soil rich in nutrients, the soil should also be moist to help the tough seeds germinate. The ideal temperature for pumpkin seeds to germinate is between 80 and 85 degrees. To help the seeds, gently filing the edges of the shell will help allow moisture to reach the seed and, eventually, for the germinating seed to leave the shell without damage. If the seeds do not sprout after a week and a half, replant them.

Caring For Sprouts

Sprouts need large amount of light as they are growing. If the seeds are sprouting indoors, place them by a window. A window that faces south will maximize the amount of light the pumpkin gets. On cloudy days, use an artificial light to help the plants. Watering the soil every few days will provide the right amount of water without soaking the seed. Constantly drowning the seed in water can increase the chances of the seedlings suffering from damping off disease. Damping off disease is a white mold that forms on the seed and thrives in cold and wet conditions. By providing lots of light, warmth and the right amount of water, you will minimize the chances of your seeds being afflicted with this problem.

Tags: growing season, amount light, amount water, pumpkin seeds, pumpkins require, right amount, right amount water

Buy A Late Bottled Vintage Port

Buy late bottled vintage port when you want a port wine that is similar in character and flavor to a vintage port. Late bottled vintage port is a rich and full-bodied port wine bursting with ripe plum fruit flavors and a honey and vanilla nose. It is an alternative to the more expensive vintage ports.

Instructions

1. Decide how much you are willing to spend. Late bottled vintage ports range widely in price and can be purchased from anywhere between $15 per bottle to more $200 a bottle.

2. Know that late bottled vintage port wines are made from grapes grown in a single year and aged for an additional four to six years in wood before bottling. The extra time spent in wood casks allows this port to mature more quickly.

3. Identify "traditional" late bottled vintage port. Bottles with the label "Traditional" or "Tradicional" are late bottled vintage ports that have not been filtered or fined. Fining is a process in which a chemical is added to clarify the wine.

4. Recognize "Modern" late bottled vintage port. Bottles that bear "Modern" on the label have been filtered and fined. It is not necessary to decant modern late bottled vintage ports.

5. Discover how late bottled vintage port compares with vintage port. Vintage and late bottled vintage ports are similar in flavor and bouquet. Due to its additional aging,late bottle vintage port is more smooth and less tannic than vintage port.

Tags: bottled vintage, vintage port, bottled vintage port, late bottled, vintage ports, bottled vintage ports

Different Ways To Cut Up Cucumbers For A Party

Cucumbers can be cut in various ways for party presentations.

Serving fresh vegetables cut into bite-sized pieces and served with a cold dip as party snacks or appetizers is a healthy choice that looks appealing. Also called crudites, the selection is more attractive if the vegetables are cut into interesting shapes. Cucumbers can be cut in a variety of ways for crudites, inclusion in salads or side dishes, or served as edible garnishes.

Practical Cuts

For easy dipping and eating, cut cucumbers into wedges. If you serve English cucumbers, there is no need to peel them first. Cut the cucumber in half across its diameter and slice each half length-wise into quarters or thirds, depending on the circumference of the cucumber. If the seeds are very large or watery, scoop them out with a spoon before slicing into spears. The vegetables can also simply be cut into thin slices in various thicknesses and the ends discarded. To dress up cucumber rounds, run the tines of a fork down all the peeled sides to score the flesh before cutting to create a pattern on the surface of the slices. For whimsical cucumber balls, use a melon baller to scoop out balls and garnish each with a sprig or two of fresh chive. To give the balls volume, leave the seeds intact.

Fancy Cuts

Cut unpeeled cucumbers into 1/4- to 1/2-inch-thick slices. Use miniature cookie cutters to cut the centers of the slices into various shapes such as stars, flowers cloverleafs and diamonds. To make cucumber baskets, cut each slice with a waffle-pattern garnishing tool that makes the flesh in each round look like woven bamboo, and attach the rounds together with toothpicks to make an edible basket to hold other vegetables.

Garnish Cut Cucumbers

The sturdiness of cucumbers makes them good garnishes. Use a vegetable peeler to cut long, thin strips down the sides of whole, unpeeled cucumbers. Soak the ribbons in ice water and arrange them in flowing patterns to garnish salads and crudites trays, or put them in stemmed cocktail glasses and hold the sculpted creations in place with cocktail toothpicks. Slice peeled cucumbers very thinly and make one cut from the center of each round to the outside of the disc. Twist each side in opposite direction to create a delicate, three-dimensional garnish. Overlap cucumber slices like flower petals on a plate and serve a colorful salad in the center of the display. To hold small hors d'oeuvres or make umbrella garnishes for drinks, cut off the ends of unpeeled cucumbers and carefully hollow them out, leaving only the green skin behind.

Sculptures

Purchase the biggest, most uniformly shaped cucumber available and transform it into a food sculpture. Turn it into an exotic bird or a biplane with long, thin carrot planks for wings, attached to each side with toothpicks; use cherry tomatoes, jumbo black olives or other carved vegetables for the bird's head or the pilot in the cockpit. Hollow out the top of the cucumber and fill it with dip for other vegetables.

Tags: unpeeled cucumbers, cucumbers into, each round, each side, long thin, other vegetables

History Of African Peanut Soup

Whether you know it as West African peanut soup, Ghanian groundnut stew, Nkate Nkawan or Maafe, delicious peanut-tomato stew makes a hearty, protein-packed meal which can be enjoyed either with chicken or as a vegetarian entrée. It is also popularly served during Kwanzaa. While no one knows exactly when or where the first groundnut stew was made, historians generally cite West Africa as the meal's place of origin.

From West Africa via South America

Known as groundnuts elsewhere in the world, the legumes are not native to Africa. They were brought to the continent from South America by Spanish and Portuguese colonists. Therefore, though we don't know when the first African groundnut stew was made, we do know it couldn't have been before the groundnuts themselves arrived in Africa in the early 1560s. From there, variations on the stew began appearing throughout West Africa, especially Nigeria, the Gambia and Senegal.

One dish, many twists

In general, the stew can be thought of as a kind of sauce served over starch and made with groundnuts, tomatoes, a variety of vegetables, and usually chicken or another meat. Additional ingredients vary by region, and can include root vegetables like yams, cooked greens, and various spices. African cooks generally spoon groundnut stew over rice, couscous, millet or sweet potatoes. Like the ingredients of the groundnut stew itself, what starch it is served with, and what condiments accompany it, depends on the region.

Sample recipe

The Congo Cookbook, an encyclopedic web site of African cooking traditions, offers a version made with peanut butter or roasted ground peanuts, chicken, tomatoes, yams, onions, garlic, chile peppers, and a choice of vegetables including okra, squash, eggplant, beans and corn. The recipe calls for spooning the stew over rice and serving it with a choice of condiments such as sliced tropical fruit, chutney, hardboiled eggs, African hot sauce, shredded lettuce or parsley, chopped nuts and shredded coconut.

The Kwanzaa Connection

Because the American holiday Kwanzaa began as a way to celebrate African-American heritage, groundnut stew often appears as an integral dish of the celebration feast.

Groundnuts came over to this country with the enslaved Africans, who called them goobers or pindars. Scholar Joseph E. Holloway cites records of both George Washington and Thomas Jefferson referring to the nuts in the late 1790s. Clearly the African legume had become an important part of the American diet by the eighteenth century. Records exist of slaves making soup and countless other meals from groundnuts during that time period.

African-Americans often serve groundnut stew during Kwanzaa as a way of celebrating the legume's important ties to their own African roots, as well as because of its sustaining presence during the brutal days of slavery in this country.

Groundnut, Peanut or Earthnut?

What Africans call "groundnuts", Americans know as "peanuts." Confusingly, when American botanists speak of groundnuts, they are referring to Apios americana, an important food staple of Native Americans in the pre-Colonial days. This perennial, high-protein tuber, sometimes known as the "Indian potato," deserves to be better known, both as alternative crop and one which helped Native Americans and Pilgrims through some bleak winters.

But the legume of African peanut/groundnut stew fame is, in fact, the annual vine Arachis hypogaea, which most Americans know as the peanut. This legume grows in both Africa and the southern U.S., and originated in South America. Both Arachis hypogaea and Apios americana are known as "earthnut," depending on the part of the world. But in general, when referring to the legume used in the West African stew, groundnut is more commonly used.

Tags: groundnut stew, South America, West Africa, Americans know, Apios americana

Start A Popcorn Business

Popcorn is a versatile snack that costs little to prepare.

Popcorn is a versatile snack food that can be enjoyed with both sweet and savory flavorings. The ingredients are relatively inexpensive, and the finished product has considerable volume, which adds to consumers' perception of its value. A popcorn business can be fun as well as profitable. It offers an opportunity to provide a widely enjoyed item and to experiment with different seasonings, while working with reasonably shelf-stable materials that offer healthy profit margins.

Instructions

1. Write a business plan for your popcorn business. Describe the particular focus of your popcorn business, such as gourmet popcorn or low-fat popcorn. Provide an overview of the different flavors you will produce, including sweet and savory varieties. Include a description of your key clientele, including whether you will package your popcorn and sell it wholesale, whether you will open a storefront location, or whether you will operate a concession booth at fairs and sporting events. Provide financial information with your business plan including cash flow projections detailing how you will weather seasonal fluctuations such as diminished sales in the winter if you own a popcorn concession.

2. Purchase the necessary equipment for your popcorn business, including a commercial gas popper with a sifter if you will be manufacturing and packaging popcorn, or a portable popcorn maker if you will be vending at temporary events. Set up your facility to comply with relevant health codes. Popcorn is not considered a potentially hazardous food so you will not need refrigeration unless you are topping it with real butter. You will, however, need provisions for basic sanitation such as stainless-steel sinks to wash equipment and utensils and accessible hand washing facilities. Fill out health department permits, pay the necessary fees and schedule required inspections before you open.

3. Purchase inventory for your popcorn business from online popcorn suppliers or food service warehouses. Purchase dry popcorn, oil, flavorings and packaging materials such as bags or cans. Design and print a label for your popcorn. If you will be selling wholesale or retail packaged product, include an ingredients list, product weight, nutritional and allergen information, and contact information for your company.

4. Market your popcorn business to potential customers who enjoy sweet and savory snacks. Design a colorful, attractive sign if you will be selling popcorn at a retail store or concession venue. If you will be selling popcorn wholesale, schedule product demonstrations at stores that carry your brand in order to provide taste samples to prospective buyers.

Tags: your popcorn, popcorn business, your popcorn business, sweet savory, whether will, will selling, business plan

Make Vegetarian Egg Rolls

Once you get the technique down, these egg rolls are a snap! This recipe serves six.

Instructions

1. Heat a wok or large skillet over high heat. When the wok is hot, add 2 tbsp. canola oil.

2. Add the mushrooms and stir-fry for 1 minute. Add the cabbage and carrots and stir-fry until the cabbage is slightly wilted.

3. Add the scallions, celery and bean sprouts and stir-fry until the bean sprouts are slightly softened. Stir in the soy sauce, sesame oil, five-spice powder and oyster sauce.

4. Stir in enough cornstarch to thicken the sauce to the consistency of honey. Remove from heat and allow to cool completely.

5. Mix the flour with 2 tbsp. water in a bowl.

6. Place a wrapper, smooth side down, at a diagonal to you on a cutting board. Place 2 or 3 large tbsp. of filling just above the bottom corner of the wrapper.

7. Bring the bottom corner tightly over the filling once. Fold in the side corners, then make one more roll over the filling.

8. In the space left between the roll and the top corner, smear a little of the flour and water mixture, then seal the corner to the roll.

9. Place the roll on a plate lined with paper towels with the sealed edge facing down. Repeat with the remaining wrappers.

10. Heat the remaining canola oil in a high-sided saucepan over medium-high to high heat. Use tongs to grab each roll, keeping the sealed edge held shut by one of the prongs (this will prevent the egg roll from opening during frying). Holding the tongs steady, dip the egg roll into the hot oil and fry it until golden brown.

11. Once the roll starts to take on some color, release it fully into the oil. The wrapper will have become firm enough to stay closed on its own.

12. Remove the egg roll to a plate lined with paper towels and keep it warm. Repeat the process with the remaining egg rolls.

13. Serve with sweet-and-sour sauce, hot mustard and soy sauce for dipping.

Tags: bean sprouts, bottom corner, high heat, lined with, lined with paper, over filling

Champagne Storage

Champagne refers specifically to sparkling wines produced in Champagne, France. The creation and consumption of the beverage dates back before Medieval times in Europe, where it is known as a symbol of luxury. Champagne continues to be paired with celebratory occasions and is often saved for special events. It can be ready for drinking shortly after your purchase, or with proper storage it will even improve with age.

Features

The sparkling wine that is Champagne is made in (and named after) the northern Champagne region of France. The carbonation of the wine is created by a yeast-induced, secondary fermentation that takes place while it is in the bottle. This process lasts from 1 to 3, or more, years before the beverage is ready for drinking. Depending on the year the champagne was bottled, it might need several years to ripen after you purchase it.

It is recommended that champagne be stored no more than 4 years--maybe up to 10 years if it's a vintage champagne (from exclusive crops)--but much longer and the drink will lose some of its life. Cellar the champagne in a cool, dark place that averages temperatures in the mid-50s (Fahrenheit); frequent fluctuations or any extreme temperatures, hot or cold, will affect the quality of the product.

Before serving, champagne is always chilled to about 45 degrees Fahrenheit (but never rechilled once opened). It can be stored for several days once opened, but over time the flavor and carbonation will diminish. There are commercial corks available to help reseal champagne bottles so they last longer once opened; however, even this technique has its limits.

History

Historically, the drinking of nonsparkling wines dates back to before the times of the Romans and Greeks. The early vineyards of the Champagne region of France were owned by farmers and churches; the priests and monks produced wine for their ceremonies. Still versions of the champagne wine were consumed by early French royalty and spread throughout seventeenth-century Europe for use during celebratory events.

As the beverage of "Champagne" became popular, the new method of fermentation for sparkling wine started to also gain recognition. It was given a reputation as a drink of royalty, a symbol of luxury and celebration, which led to a large increase in production and consumption in the nineteenth century. Today champagne is more mainstream, but continues to be used for special occasions and toasts worldwide.

Identification

For a wine to be called a "champagne" it must be exclusively grown and produced in the Champagne region of France, and it must meet certain regulations of French law. The juice is squeezed from three different grape varietals (Pinot Noir, Chardonnay, Pinot Meunier) and fermented similarly to other still wines. A second, in-bottle fermentation is induced with yeast and sugar to create the carbonated qualities of the sparkling wine. Since the second fermentation takes a minimum of 1 year, the champagne is then stored in a cool, dark place until it's ready for drinking. Usually the best flavors will have developed after about 3 or 4 years of cellaring.

Types

The flavors of champagne can vary in complexity, ranging from very sweet to very dry. When labeling champagne, "brut" refers to the dryness of the beverage, "sec" for slightly sweet and "doux" for sweet. Some of the most well-known champagnes are Louis Roederer's Cristal, Veuve Clicquot and Moet & Chandon's Dom Perignon.

Other French regions and many other countries also produce sparkling wines and use similar (even the exact same) techniques, but they cannot use the name Champagne if outside the growing region. These wines have a similar quality and great taste and have gained some recognition in their own rights-- variations of Prosecco, Spumante and Asti from Italy, Sekt from Germany and simply "sparkling wines" in the United States.

Considerations

Champagne is an alcoholic beverage and must be consumed responsibly. It is suggested that since the body absorbs carbonated water more quickly than still water, it could also absorb sparkling wine more quickly, leading to an accelerated intoxication.

Recent scientific research has also suggested that the grapes that produce champagne contain antioxidants with neurological benefits; they help reduce the aging of certain brain cells, which can reduce risk of stroke, Parkinson's disease, Alzheimer's disease and other brain diseases.

Tags: sparkling wine, Champagne region, Champagne region France, once opened, ready drinking, region France, sparkling wines

Eat Ethiopian Food

There are a lot of goodies on a tray of Ethiopian food

When it comes to ethnic foods you usually have to bid farewell to the traditional knife and fork, at least if you want to get an authentic experience. Asian food uses chop sticks, Indian food has naan bread and Ethiopian food is eaten with Injera. Here's how you eat Ethiopian food the way it's supposed to be eaten.

Instructions

1. Ethiopian food is served on top of a type of flat bread called injera. It's kind of spongy in texture and has sort of a sourdough taste to it. It's traditionally made out of a grain called tef, but unless you're in Ethiopia it's probably mixed out with flour and buckwheat because tef is hard to get anywhere else.

2. Before you even start thinking about munching on the food in front of you, make sure your hands are clean. Especially if you're eating with other people. Ethiopian food is served on one big platter and you'll be eating off the same plate as the others at your table, so a little table manners is appreciated.

3. The food will be served on top of the injera, but you'll also have extra on the side to pick up the food with. Start by tearing off a piece of injera. Usually half the size of your palm is good enough, maybe a little less even. As long as you can scoop up enough food, you're in good shape.

4. Choose which dish you want to try and scoop up some with the injera. Don't overdo it. It's not so nice sitting across from someone who has food falling out of his/her hand or mouth and back onto the tray. Try each dish by itself first so you can tell which ones you like and don't like. But after that, go ahead and mix and match as much as you like!

5. If you are on a date or dining with someone you really like, scoop up some food and feed them. This is an Ethiopian tradition called "gursha." It's basically an act of kindness and respect towards the other person.

6. Know what you eat. The menu at an Ethiopian restaurant is usually written with the names in Amharic (the main Ethiopian language) but has English translations. If they don't for some reason, ask the waiter what the dishes are. Common entrees are: Wot's (stews), they can be vegetarian or have meat; vegetable dishes; and meat dishes. Some are spicy, some are not. Always ask if you're not sure.

7. After you've finished most of the food, try eating the bottom injera. By that time all the juices from the different dishes are soaked up in it and it tastes great!

8. After you're done, go wash your hands and order an Ethiopian coffee or tea. You'll probably won't have room for dessert.

Tags: Ethiopian food, Ethiopian food served, food served, scoop some, your hands

Make A Cake Decorating Bag

When you have had your fill of cleaning the traditional polyester cake decorating bags, it may be time to try disposable parchment cake decorating bags. These bags take seconds to make, can be reused with different decorator tips and are easy to clean up.

Instructions

Make the Bag

1. Buy Wilton parchment triangles from any craft store or a department store with a cake decorating section.

2. Place the parchment triangle in front of you. Put the triangle's longest edge away from you and the triangle's main point towards you.

3. Take the right hand point, curl the point towards you and place it against the main triangle point. The bottom side of the right hand point should be against the top side of the main point. This will form a cone shape.

4. Hold the points that you just matched, together and wrap around the other left hand side point, to match the other two. This will form a cone, bringing all three points to the same place.

5. Tape the seam of the cone along the outside.

6. Use the scissors to cut about half an inch of the parchment off, of the tip of the cone. This will make the top of the cone flat.

7. Drop a decorator tip into the bag. Make sure the tip sticks out further than the bag point. If this does not happen with the first cut, make another small cut until you have reached the desired opening for the tips.

Use the Bag

8. Fill bag with icing and begin decorating.

9. Unscrew the coupler tip holder and remove the tip. Replace with another tip and screw the holder back on.

10. Remove the tip and coupler from the bag when you are done decorating. Throw away the bag.

Tags: This will, cake decorating, cake decorating bags, decorating bags, form cone

Make Jordan Almonds

Jordan almonds are sweet pastel-colored snacks, coated with a sugar crust. Learn make fondant, the pastry staple of wedding cakes, and cover almonds with fondant to create beautiful Jordan almonds.

Instructions

Making Jordan Almonds

1. Purchase fondant from a specialty kitchen store such as Sur La Table. It is also often available at stores such as Michaels Craft Stores or Wal-Marts. You might be able to order it from a local bakery and it is available at many online sites.

2. Melt a generous two cups of fondant in a pot over low heat until it turns to a smooth liquid. Add foodsafe food coloring a few drops at a time, or you can use white fondant.

3. Drop four to five almonds at a time into the pot and turn with a spatula or fork to coat evenly.

4. Remove almonds one at a time and shake off excess fondant with a fork. Place almonds on a cookie sheet covered with wax paper or on a cooling rack and let the fondant harden into a candy shell.

5. Turn over to allow other side to cool. Almonds may be stored in an airtight container or gift bags when cool, and excess unheated fondant can be wrapped in plastic wrap or stored in an airtight container.

Tags: airtight container, almonds time, Jordan almonds, stored airtight, stored airtight container

Use A Grater

No cook would ever dream of being without a grater, one of the handiest and most versatile tools in a well-equipped kitchen. Although grating cheese is the grater's primary purpose, a creative cook will use many different graters for a myriad of time-saving tricks.

Instructions

1. Choose a grater that fit your particular needs. Hand-held graters don't take up much space in the drawer, but if you plan to grate large amounts of cheese, invest in a larger, professional quality grater. A multi-sided grater is versatile and will allow you to grate cheese very finely or to slice it for sandwiches or snacks. A cheese mill is an option as well and will save wear and tear on your knuckles.

2. Spray the grater lightly with cooking spray or coat it with a thin layer of oil before grating for effortless clean-up.

3. Grate the food by pushing it in a downward motion over the holes. Take it easy at first and watch out for your knuckles and fingertips.

4. Rinse the grater in hot water immediately after using it, so that food doesn't have a chance to stick. If food does stick in the grater's blades, soak it in hot water and then clean it with a cleaning brush.

Tags: your knuckles

Marie Callender'S Pot Pie Nutritional Information

It can be easy to ignore the nutritional information about some of our favorite comfort foods. Marie Callender's pot pies have some nutritional benefits in terms of vitamins and minerals, but they are high in fat and sodium. People who are watching their weight or cholesterol should understand exactly what they are eating.

Fat and Calories

One full Marie Callender's chicken pot pie is considered one serving. One pie has 667 calories, over half of which come from fat. Of the 41 g of fat in one pie, 12 g are saturated fat, and 2 g are trans fat. These are unhealthy fats that may lead to heart issues later in life. One pie also includes 16.3 g of monounsaturated fat, which is considered a healthier fat.

Sodium and Dietary Fiber

One Marie Callender's chicken pot pie has 42 percent of your daily value of sodium: 1002 mg per pie. Sodium is needed for the body, for certain actions such as muscle contraction and nerve transmission, but too much sodium can cause issues such as hypertension.

One serving of this product has 3 g of dietary fiber. This is 11 percent of your daily value of dietary fiber. This is important for a regular digestive system, as it aids in the digestion process in the intestines. According to World's Healthiest Foods, dietary fiber helps you manage both cholesterol and blood sugar.

Protein

Marie Callender's chicken pot pie provides 19.4 g of protein per serving, 39 percent of your daily value of protein. Protein is important for both muscle growth and muscle repair. Protein is also a crucial building block of your eyes, nails and hair.

Vitamins

One serving of Marie Callender's chicken pot pie provides 2127 IUs of vitamin A, or 43 percent of your daily value of vitamin A. Vitamin A is a crucial part of development for your bones and teeth. This vitamin is also known for helping with vision.

Minerals

Marie Callender's chicken pot pie is an excellent source of iron. One pie provides 4.1 mg, which comes to 23 percent of your daily value of iron. Iron helps move the oxygen in the blood through the body

Tags: Marie Callender, Callender chicken, daily value, Marie Callender chicken, percent your

Make A Chipotle Burrito

Before eating out at a Mexican restaurant, consider making a chipotle burrito at home. A burrito is a flour tortilla wrapped around a filling, which usually is a particular kind of meat or bean. Burritos usually contain spices, onions, peppers, beans and rice. The addition of chipotle peppers to a burrito adds additional spice and texture. The chipotle peppers are actually smoked and dried jalapeño peppers that have turned red during the fall season. Try making your own chipotle burrito at home the next time you crave spicy Mexican food.

Instructions

1. Trim off the excess fat from the boneless beef or chicken breast. Cut the meat into ¾-inch thick strips.

2. Place the meat into a Crockpot. Add the tomatoes, 1 chopped onion, chipotle peppers, oregano and ground cumin.

3. Cover the pot with a lid. Cook the boneless beef or chicken breast and the other ingredients on low for 8 to 10 hours or on high for 4 to 5 hours.

4. Shred the meat with a fork once it is finished cooking.

5. Spoon the meat onto a warm flour tortilla. Add only ¼ to 1/6th of the meat. Place the shredded boneless beef or chicken breast almost in the center of the tortilla.

6. Add shredded cheddar cheese, Pico de Gallo salsa and sour cream on top of the meat.

7. Fold the long side of the chipotle burrito over the filling. Use your hand to push the edge of the tortilla against the filling to ensure that it is tight.

8. Grab the short end of the tortilla and fold it over the first fold. Once you fold the first short end, fold the second short end over the same way to ensure that the contents do not spill out of the burrito.

9. Take the last end of the burrito, and fold it over the previous folds. Flip the chipotle burrito over to lay on a flat surface. Serve your chipotle burrito while it is still hot.

Tags: chipotle burrito, beef chicken, beef chicken breast, boneless beef, boneless beef chicken, chicken breast, chipotle peppers

Marinara Sauce History

Marinara sauce is a basic tomato sauce commonly used to top pasta dishes.

Marinara sauce is a basic, tomato-based sauce used in a variety of Italian and pasta dishes. One of the sauce's best qualities is its ability to be combined with spices and additives to create interesting flavors. The sauce has a long history, dating back more than 400 years to Spanish-occupied Italy. Like many other sauces, it developed out of necessity as a method to mask the taste of spoiling foods. While there are many various brands of marinara sauce available on the market and a wide array of recipes, the same basic ingredients are used. Marinara sauce is made with tomatoes, olive oil, herbs and spices.

Sauce Definition

According to What's Cooking America, the word sauce comes from a French word meaning relish and making food more delicious. Sauces are defined as liquid or semiliquid items added to dishes in order to make other foods more appetizing. In many cases, sauces were developed prior to the development of refrigeration and other food storage technology. Food spoiled quickly, and sauces were used to mask the odors and taste of spoiling food.

Origin

Marinara sauce developed in Naples, Italy around 1550, according to Food Reference. Spain occupied the kingdom of Naples during the 16th century and brought the tomato to popularity in the region. Marinara sauce and other tomato-based dishes became popular in Naples about 200 years prior to the rest of Europe.

Marinara and Fish

Marinara sauce means "sailor style" tomato sauce. It is thought that the sauce was originally developed by the wives of fishermen. According to the Cincinnati Enquirer, fisher-wives tossed the sauce in with the catch brought home by their husbands to flavor the fish. The sauce's history of being used on fish dishes makes it a popular choice during the Lenten season when many families do not eat meat.

Recipe

Giada DeLaurentis of the Food Network published a tasty marinara sauce recipe on the network's website. The recipe calls for ½ cup of olive oil, two small chopped onions, two chopped garlic cloves, two chopped stalks of celery, two small chopped carrots, ½ tsp. sea salt, ½ tsp. freshly ground black pepper, two 32-oz. cans of crushed tomatoes and two dried bay leaves. In a large casserole pot, sauté onions and garlic with the olive oil until the onions become translucent. Add in the vegetables, salt and pepper and sauté until the veggies are soft. Add tomatoes and bay leaves and simmer over low heat for about an hour. When sauce thickens, taste and add more salt and pepper if necessary. Cool and remove the bay leaves. Sauce can be made ahead and reheated as necessary.

Suggested Uses

In addition to being tossed with basic pasta noodles, the Cincinnati Review suggests several ways to use marinara sauce. Thinly sliced steaks pan-seared with onions and red wine can be topped with marinara sauce for a dinner known as Steak Pizzaiola. Make braised chicken with onions, garlic, white wine and marinara sauce for a twist on a basic chicken dish. Another idea is to cook sausage, add marinara sauce to the pan and cook clams in the sauce and sausage combination.

Tags: marinara sauce, marinara sauce, Marinara sauce, Marinara sauce basic, onions garlic, pasta dishes

How Long To Cook A Pork Tenderloin

How Long to Cook a Pork Tenderloin?

Pork Tenderloin Basics

Pork tenderloin is a versatile meat and is very lean and tender. It is typically sold as a long piece of meat and can be cooked whole or cut into smaller pieces for a wide range of recipes. Tenderloin is similar to chicken breast in that it has very little fat content and will quickly dry out if overcooked. Pork tenderloin is best cooked using a dry heat method such as pan or oven roasting, sautéing, broiling or grilling. Cooking time for pork tenderloin varies depending on the cut and desired method of cooking.

Pan and Oven Roasting

Cooking the tenderloin whole may be done on top of the stove by pan-frying or in the oven. If pan frying, dry the meat thoroughly and place in an oiled skillet heated on high. Brown the tenderloin on all sides, then turn the heat down to medium and continue cooking the tenderloin for another 10 to 15 minutes. Place the tenderloin on a plate or cutting board, cover and let rest for 5 minutes. To oven roast a pork tenderloin, preheat the oven to 400 degrees F. Brown the tenderloin on all sides in an oiled, oven proof frying pan and then finish cooking it in the oven for another 10 to 15 minutes. Whether pan frying or oven roasting, the pork should reach an internal temperature of 150 to 155 degrees. The internal temperature will also rise another 5 to 10 degrees while it rests.

Pan Frying

For smaller cuts of pork tenderloin like medallions and scaloppine, the cooking time is much shorter. For medallions, cut the pork tenderloin into 1-inch-thick slices and pan fry on high heat for no more than 2 minutes on each side. The pork will be browned on the outside and just slightly pink on the inside. For a scaloppine, cut the pork into 1/2-inch slices and pound to roughly a 1/4-inch thickness. Again in an oiled frying pan on high heat, cook the scaloppine slices for no more than a minute on each side. Pork tenderloin cooked as medallions or scaloppine pairs nicely with either a brown pan sauce or a cream-based sauce.

Grilling

Pork tenderloin can also be grilled on a charcoal or gas grill but should either be cooked whole, in thick medallions or as kabob cubes. Smaller portions will result in the tenderloin drying out. If grilling a whole tenderloin, it will take 8 to 12 minutes, depending on what type of grill is used. Gas grills will require the slightly longer cooking time. For medallions and kabobs, 1 to 2 minutes should suffice. The meat should reach an internal temperature of 150 to 155 degrees and should be covered and allowed to rest for 5 to 10 minutes after grilling. Grilled pork tenderloin will pair well with either a dry rub, marinade or sauce.

Tags: pork tenderloin, internal temperature, Pork tenderloin, another minutes, Brown tenderloin

Make A Beautiful 4th Of July Gelatin Salad

Canned, sweetened blueberries give the blue layer its color and flavor.

The red, white and blue of this cool and refreshing fruity gelatin salad is perfect for any Fourth of July celebration!

Instructions

1. Dissolve 1 package raspberry Jell-o in 1 cup of hot water. Add 1 cup cold water and stir. Pour the gelatin into a 7-by-10-inch glass pan. Refrigerate until set.

2. Dissolve the plain gelatin in 1/2 cup of water. Heat the half-and-half and sugar together in a small pan, but do not allow it to boil. Mix the cream mixture into the gelatin water. Add vanilla to the cheese, stirring until well blended. Allow to cool completely, then pour over the first layer. Refrigerate until set.

3. Dissolve the remaining box of Jell-o in 1 cup of hot water. Add the blueberries with juice and blend until uniform. Allow it to cool, then pour over the second layer. Refrigerate until set.

4. Cut into squares and top each serving with or whipped cream or whipped topping.

Tags: Refrigerate until, Allow cool, gelatin water, Jell-o water, layer Refrigerate

Make Cheese Crisps

You don't want your guests to get full before you actually serve dinner, but those smells coming from the kitchen can sure stimulate the appetite. Here's something to tide people over. These are also good for a cocktail party. Makes about 60 crackers.

Instructions

1. Mix flour, shortening, salt and 1/4 c. of the cheese in a bowl. Mixture should be crumbly.

2. Beat egg, vinegar and ice water in another bowl.

3. Put egg mixture in the bowl with the flour and knead until dough forms a small ball.

4. Wrap dough mixture in wax paper and refrigerate overnight.

5. Preheat oven to 350 degrees F.

6. Roll the dough out to a thickness of 1/8 inch. Cut dough into 2-inch rounds with a biscuit cutter.

7. Combine scraps, roll out again, and cut dough into more rounds. Repeat until you have used all the dough.

8. Bake rounds for 8 minutes on a cookie sheet lined with foil.

9. Remove rounds from oven, top each with a dollop of cheese and bake 10 more minutes.

10. Allow rounds to cool a few minutes. Serve.

Tags: dough into

Baked Pasta With Shrimp & Chicken Recipe

A rich and spicy baked pasta with shrimp and chicken

Baked pasta is an easy to make and convenient dish that can readily feed a large, hungry family. Casserole recipes are usually very flexible and can by flavored with a wide variety of vegetables or meats. This baked pasta dish with shrimp and chicken recipe is perfect for any party or gathering.

Instructions

1. Preheat the oven to 350 degrees. Use the butter to grease a glass baking dish.

2. In a large bowl, mix together the eggs, yogurt, half and half, Swiss and feta cheeses, parsley, basil and oregano. Combine until all of the ingredients are thoroughly mixed together.

3. Place half of the cooked pasta evenly along the bottom of the baking dish. Pour the entire can of salsa completely over the pasta. Place half of the shrimp and chicken on top of the salsa and then cover it with the Monterey Jack.

4. Add the rest of the pasta as the next layer, and arrange the remaining shrimp and chicken on top. Spread the yogurt-egg mixture over the entire top of the casserole.

5. Bake for 30 minutes, or just until the top becomes bubbly. Let the dish stand for 10 minutes before serving.

Tags: shrimp chicken, baking dish, Place half, with shrimp, with shrimp chicken

Different Uses For Orange Marmalade

Orange marmalade is a great way to preserve oranges and use them later.

Orange marmalade is quite versatile because it features sweet and tart flavors. It can is used in both savory and sweet recipes; it can be blended with liquids to make sauces, mixed in to cake batters or used alone as a topping for proteins or desserts. Use orange marmalade alone as a cold dessert topping in warmer weather or add cinnamon and sweet spices to it as a topping for warm dessert in cold weather.

Savory Sauces

Orange marmalade is a common ingredient in quick Asian-style sauces to go on pork or chicken. The orange marmalade can be made more tart by adding lemon juice or more savory by adding beef or chicken broth. The orange marmalade sauce is usually thickened with flour or cornstarch to create a thick glaze that coats the meat. Orange marmalade sauce can be used on other meats too, such as veal cutlets, fish or shrimp.

Spreads

Spread orange marmalade on toast in place of jelly or mix it with butter to make orange butter for a creamier spread. Spread orange marmalade on turkey or ham sandwiches to make a delicious contrast between the sweet tart and salty flavors. Add cheese and mayonnaise to the sandwich to complement the orange marmalade.

Topping

Top rolls or biscuits with a mixture of orange marmalade, orange juice and confectioners' sugar to make an icing for oranges glazed breakfast bread. Top spice cake, pound cake or coffee cake with orange marmalade while the cake is still warm to allow it to melt over it. Mix orange marmalade with dried cranberries to make a topping for ice cream or sliced pound cake. Use orange marmalade alone as a topping for baked ham, instead of honey or brown sugar.

Cake and Pie Recipes

Add marmalade to the batter of pound cake or cheesecake recipes to make them taste like sweet orange marmalade. Replace 1/2 cup of corn syrup with orange marmalade in a pecan pie recipe to make an orange pecan pie. Mix orange marmalade with a few tablespoons of rum and heat it with corn syrup to make regular cakes and muffins into orange rum cakes. Poke holes all over the cake and drench it in the orange rum mixture. Use blood orange marmalade to give any cake recipe a twist and make it sweeter.

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Health Benefits Of Lavender Tea

Health Benefits of Lavender Tea

People generally don't think of lavender as something to be consumed. But many of the health benefits associated with the scent of lavender are also found when you ingest it. Lavender is becoming popular as an ingredient in recipes, such as lavender lemonade, cookies and tea bread. Although it is not yet considered mainstream, lavender tea is available from many different online companies.

Benefits

In any form, lavender is associated with relaxation and serenity. Drinking lavender tea can help ease the symptoms of stress, fatigue and headaches. It can also help soothe an upset stomach.

Preparation

Lavender tea is made using the dried blossoms of the lavender plant, similar to loose tea. Or it can be mixed with black tea or other herbs such as mint.

Enhancements

Lavender tea can be consumed "straight," or you can add sugar, milk, or lemon to it to create a different taste.

Appearance

Lavender tea turns water bright blue when steeped. Adding lemon will intensify the color of the tea.

Other Forms

The soothing aroma of lavender can be enjoyed in many other forms, such as essential oils, soaps, bubble baths and candles. Eye masks and sachets can help create a spa experience at home.

Warning

Be sure to purchase food grade lavender to ensure its purity, rather than lavender that is marketed for sachets or potpourri. Lavender not intended for consumption may not be safe for drinking or cooking.

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Wheat/Glutenfree Party Foods

Wheat can be a problem for some.

You can find and prepare a variety of wheat- and gluten-free party foods more easily than you might think. You will find that most health food stores offer a large selection of already prepared wheat- and gluten-free snack options as well as ingredients for you to make your own. In addition, many large corporate grocery stores provide at least a small selection of wheat- and gluten-free foods.

Veggie Trays With Dip

Raw veggies have no wheat or gluten.

Raw vegetable trays have no wheat or gluten. You can include peppers, carrots, celery, broccoli, cucumbers, lettuce and radishes. Feel free to add other veggies to your liking. The tricky part is finding wheat- and gluten-free dips to go along with the veggies. Marzetti offers an extensive list of wheat- and gluten-free salad dressings that serve as excellent dips for your veggie tray.

Fruit and Nut Mixes

Fruit and nut mixtures make great gluten-free party foods.

You can offer your party guests delicious sweet and salty gluten-free snacks with a combination of dried fruits and nuts. For nuts, choose from almonds, peanuts, sunflower seeds, walnuts, hazelnuts, brazil nuts, coconuts and cashews. For fruit, choose from a wide selection of dried fruits including raisins, berries, apples, apricots and bananas. Mix the nuts and dried fruit together in a bowl for a tasty treat.

Macaroons

Macaroons are tasty treats.

Coconut macaroons make an excellent dessert for wheat- and gluten-free parties. You can buy prepared macaroons online and in many stores. Be sure to check the ingredients list for wheat and gluten items. To make your own, you can use a combination of egg whites, agave nectar, vanilla extract, sea salt and shredded coconut. Follow a recipe you enjoy, or experiment and make up your own.

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