Nothing spices up a party or a dinner like nacho dip. It's a crowd-pleasing appetizer that is actually pretty healthy for you. It's also a great item to bring to a party, where everyone will want to dip a chip.
Instructions
1. Preheat your oven to 300 degrees and wash and grease a 9-by-9 pan or a similarly sized pie plate for the dip. Cleanup is easier if you use a glass dish. Let the cream cheese stand at room temperature for 30 minutes.
2. Spread the on the bottom of the pan. If you like a spicier dip, mix some jalapenos or in with the cream cheese.
3. Begin layering the other ingredients on top of the cream . Start with a layer of chili, followed by green chiles and shredded cheese. If you like, add a layer of chopped and sauteed onions or bell peppers between the chili and green chili layers.
4. Consider adding some spices to the top of the dip before putting it in the oven. A sprinkling of can complement the dip if you're a spice lover. If you prefer your dip on the mild side, fresh tomatoes can add more nutrients and bulk to your dip.
5. Bake the dip for 30 minutes. The cheese on the top layer should be browned and bubbly. Serve the nacho dip hot with tortilla chips.
Authentic Spanish gazpacho is delicious, nutritious and easy to make. Served chilled and made of mostly raw, healthy ingredients, it's a great low-calorie, refreshing soup for summer. According to Steven Raichlen at the New York Times, this "liquid salad," is "one of the best uses of tomatoes," and "combines the thirst-quenching virtues of a cold drink with the nourishment of a salad." Once you've mastered this classic recipe for four, feel free to modify ingredients to your own personal taste.
Instructions
Preparation
1. Onion and garlic are key ingredients in gazpacho.
Wash all the vegetables. Remove the peel from the onion and garlic.
2. Slices of bread
Set the two pieces of day-old bread (preferably dense, firm bread) in a bowl covered in water, and sprinkle them with salt. Put aside.
3. Tomatoes help give gazpacho its bright color.
Core the tomatoes (remove the stems and hard center sections), peel the cucumber and remove the seeds, stems and cores from the green and red peppers with the paring knife.
4. Red pepper gives gazpacho a brighter red color, and adds sweet undertones to the soup.
Cut the vegetables into large chunks on the cutting board with the chopping knife. Blend all six tomatoes, two green peppers, one red pepper, two-thirds of the onion, one clove of garlic, and one cucumber with half a cup of cold water.
5. When the vegetables are evenly blended, pour the mixture through the sieve. This will remove any floating pieces of tomato or pepper peel and give the soup a smoother texture. If you prefer a coarser soup texture, skip this step.
6. Return the mixture to blender. Remove the soaked bread from the water. Add the , a tablespoon of sherry vinegar, a teaspoon of salt and a pinch of cumin powder. Blend until the mixture acquires the consistency of heavy cream.
7. If the mixture is too thick, add more water and blend until you've achieved the desired consistency. Chill overnight for maximum flavor (the flavors need time to combine).
Presentation
8. Diced onions
Dice green peppers and onions.
9. Peel a cucumber and slice it into small "fingers" or oblong pieces.
10. Croutons are a crunchy complement to fresh, tangy gazpacho
Pour gazpacho into a bowl. Drizzle it with a little Spanish extra-virgin olive oil.
11. Serve gazpacho topped with the diced onions and , cucumber fingers and croutons.
12. Parsley is commonly used as garnish for added color or texture in the appearance of a dish.
A sprig of parsley can be added to each serving for extra decoration.
Turkish restaurants are a South Florida dining alternative.
As people from the Middle East discover the sun, beach and outdoor lifestyle in South Florida, and area diners discover the health benefits of a Mediterranean diet, Turkish restaurants have become more frequented. The freshness of the cuisine, its adaptability to the growing popularity of vegetarian diets and the natural preparation of the dishes attract diners of all tastes and nationalities. South Florida covers three major counties, and each has Turkish restaurants for dining Turkish style.
Hollywood
A la Turca Restaurant in Hollywood, Florida, offers full menus for both lunch and dinner. Mezas (appetizers or starters) include traditional roasted eggplant, hummus or a pre-selected meza platter. Dinners include kabobs, lamb shank and a la Turca specialties, such as mezas, main platters and side dishes. Goat cheese, rocket, Mediterranean and octopus salads are also available. The restaurant features an extensive wine list. A Happy Hour 2-for-1 of drinks and appetizers is offered daily from 4 p.m to 7 p.m. Reservations are suggested, and the restaurant accepts Visa, Master Card and Discovery cards.
Boca Raton
Entertainment highlights at the Meze Turkish Restaurant and Taverna include Turkish music, belly dancers, disc jockey nights and even a hookah night. Cold and hot appetizers include the fried eggplant and tomato sauce Saksuka, Jajik (diced cucumbers, herbs and garlic over yogurt), white kidney beans with fresh herbs and rolled filo dough stuffed with feta cheese and herbs. Soups and salads, kebabs, lamb shank, shwarma (thin strips of seasoned lamb and beef cooked on a rotating skewer), char-grilled meat patties (koftie) and a special seafood dish are available. The restaurant is closed on Monday. All credit cards are accepted.
Fort Lauderdale
American Turkish Restaurant combines an American-style diner with Turkish menu items to create a wide selection of meals, from ham and eggs to traditional Turkish, modern Turkish and vegetarian meals. Eggplant stew, lamb saut , grilled baby lamb chops and gyros are on the menu. Turkish soups, salads and spinach and cigar pies are also served along with American selections. Open from breakfast through dinner, the American accepts all credit cards.
Miami Beach
The Hakan Turkish Grill uses only natural ingredients and is rated "halal" for those with dietary concerns. Skirt steak, beef tenderloin and a lamb-and-bean stew are included on the menu along with traditional Turkish kabobs and koftes. Chicken, fish and vegetarian selections are . The choco-raspberry cigar roll is a favorite dessert, and Turkish coffee is a specialty. Fans of Turkish soccer can watch the games on the restaurant's big screen television. The restaurant is open daily from noon to 11:45 p.m., and private catering, delivery and take-out are available. The restaurant accepts all major credit cards.
South Hollywood
Located on the beach in South Hollywood, Istanbul Restaurant, according to their website, was voted the "best ethnic restaurant" in the area for three years in a row. Turkish dishes and specialties include a grilled sirloin steak served Turkish style with Turkish seasonings, the chef's special sauce and vegetables. Koftes, mixed grills, kabobs and gyros are also available. Their spinach, chicken or feta cheese pies are favorite luncheon dishes. Tripe or lentil soup, an abundance of traditional appetizers and Turkish desserts and puddings are on the menu. Turkish coffee rounds out the meal, and the restaurant serves beer, wine and limited mixed drinks. Guests can watch Turkish soccer and European professional sports on the large-screen television. A children's menu is available.
Tags: South Florida, , available restaurant, credit cards, Turkish Restaurant
Juicy, succulent peaches are best when left to ripen in the sun, then plucked from a tree and eaten on the spot. If you can't find your way to an orchard to pick your own, keep these tips in mind when shopping for ripe peaches.
Instructions
1. Shop at a farmers' market for the ripest and fleshiest peaches possible. Most likely the fruit was handpicked a day or so earlier. Talk to the farmer about the different characteristics.
2. Smell the peach. Is it perfumey and sweet-scented?
3. Inspect the peach's surface. The skin shouldn't be bruised in any way; it should have a soft, downy covering of white fuzz; and it should be streaked with both pink and yellow.
4. Taste both white and yellow peaches. Most say the spectacular flavor of white peaches is where it's at, but your definition of perfection will depend on your own taste buds.
5. Eat that exquisite peach as soon as you get it home. Or savor peaches throughout the year, by bottling into preserves or chutney.
Angie's recipe calls for angel hair or thin spaghetti pasta, but udon will also taste great in your Thai noodle salad.
Angie Windheim's adapted version of Thai makes for a great main dish or appetizer. She recommends refrigerating the finished product for at least one hour before serving, but her Thai noodle salad can be served immediately if desired. The shredded chicken is optional -- you can add shrimp instead, or leave the meat out entirely. You can also include some toasted black sesame seeds, fresh ginger and bean sprouts if you want to spice up the recipe.
Instructions
1. Bring a large pot of water to a boil. Add a pinch of salt.
2. Break the angel hair or thin spaghetti pasta into smaller pieces and add to boiling water. Stir regularly until pasta is fully cooked.
3. Drain pasta and rinse with cool water.
4. Combine pasta, broccoli slaw, bell peppers, peanuts, cilantro, green onions and shredded chicken in a large mixing bowl. Mix thoroughly and set aside.
5. Prepare the salad dressing by mixing the peanut butter, tahini, rice vinegar, sweet chile sauce, soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper together in a medium bowl.
6. Pour the salad dressing mixture over the pasta salad. Toss and refrigerate, then serve.
Avoid junk food when you're looking for an energizing snack.
Mid-afternoon snacking can provide a boost of energy, or a filling bite to hold you over until dinner. According to the American Dietetic Association, snacking can prevent overeating, help with weight control and fill in nutritional gaps left by your meals. Healthy choices, proper portion size and mindful eating lead to optimal benefits from snacking.
Energy
Plain non-fat yogurt with granola makes an energy-boosting snack.
According to Health.com, you should aim for either 100 calories or 15 grams of carbohydrates in an energy-boosting afternoon snack. A quarter cup of dried fruits and nuts, or four crackers with a tablespoon of hummus will do the trick. For a dose of protein and some sweetness, pair half a banana or small apple with a tablespoon of . For a quick energy boost, try a whole grain, high protein bar.
Low Calorie
If you keep the portion small, trail mix is a good snack option.
Fitness Magazine has several ideas to keep calories in check while afternoon snacking. Aim to eat a filling mini meal high in nutrients, like tomato soup and baby carrots. If you have a sweet tooth, try canned mandarin oranges with a light whipped topping. A few graham crackers with low-fat peanut butter makes another tasty option. For high protein, combine one hard-boiled egg, one hard-boiled egg white and low-fat mayonnaise for low-calorie egg salad.
Filling
Hard-boiled eggs make a convenient portion-controlled snack. Eating one or two will make you feel full and satisfied. A handful of pistachios, about 30, will fill you with a boost of protein and fiber. Greek yogurt is higher in protein than regular yogurt and better at curbing hunger. Canned tuna is filling, low in calories and high in protein; just make sure you use low-calorie mayonnaise for tuna salad.
Quick and Easy
Place raisins and nuts in plastic baggies to grab on the go.
If you want a quick and easy snack that you can eat while driving, working or just on the run, pick a pre-prepared snack, such as a cereal bar, protein bar or energy bar bar. Beef jerky makes a simple, portable is high in protein.
Tags: high protein, crackers with, peanut butter, snack that, whole grain, with tablespoon
The potato chip is America's favorite snack food, bringing in over $6 billion a year in sales. According to Ideafinder.com, this salty snack was accidentally discovered in 1853 by George Crum, a chef in Saratoga Springs, New York. Ongoing debates have left us wondering if this favorite snack is healthy or unhealthy, and consumers want to know why oil makes such a difference in the healthiness of the chip.
Vegetable Oil
For many years, vegetable oil has been the most commonly used oil for frying . It is actually a combination of corn, soybean, palm and sunflower oil. Vegetable oil is also considered to be the least expensive oil which may explain its popularity, but healthier oils are quickly becoming more popular as we learn about their benefits over vegetable oil.
Canola Oil
Many different oils are used for frying.
Canola oil is one of the unsaturated fats used today for frying potato chips. The American Heart Association recommends using unsaturated fats when possible for frying potato chips due to their cholesterol lowering abilities. Canola oil is often used for fat free potato chip recipes.
Corn Oil
Corn oil is low in saturated fat and is also listed as a beneficial oil by the American Heart Association. It is used for frying and baking, and is also a good source of omega-3 fatty acids, a heart healthy fat that you can only get from food or supplements.
Sunflower Oil
Sunflower oil is just one of the many organic oils used today.
Sunflower oil is gaining in popularity for frying potato chips, due to its high level of Vitamin E. Some potato chip makers have claimed it as the preferred frying oil because of the added benefit of such a popular antioxidant. Vitamin E can be destroyed by the high temperatures used for frying, so its health benefits are questionable.
Olive Oil
Olive oil is one of the most popular oils today, and organic chip companies are using olive oil to kettle cook chips for a different kind of crunch. Chow.com reports kettle cooking as frying in small batches, giving potato chips a thicker, crispier texture. Olive oil aids in the fight against heart disease. It is a monounsaturated fat and the number one oil used in Mediterranean cooking, where heart disease is rated as much lower than in countries where other oils are used.
Peanut Oil
Peanut oil is a monounsaturated fat and is recommended by the Harvard School of Public Health as a healthy unsaturated oil. Some chip makers claim that during the frying process, peanut oil is absorbed into the potato, giving the chips an extra peanut flavor. This gives chips fried in peanut oil a unique taste compared to other oils. If you are allergic to peanuts, you should not consume chips fried in peanut oil.
The traditional Italian American restaurant has brought many dishes into the homes of Americans over the last hundred years: spaghetti and meatballs, veal parmigiana and, of course, chicken marsala. Many home cooks are intimidated by the presentation of this dish and assume that it is too difficult or costly to duplicate. With a little know-how, though, you too can make chicken marsala just like your local pasta house.
Instructions
1. Prepare the chicken. Line your work surface with plastic wrap and lay a chicken breast on top, then cover the chicken breast with another piece of plastic wrap. Using the smooth side of the meat tenderizer, gently pound out the , using fluid motions moving away and out, turning the chicken breast as you pound it. Continue until the chicken breast is 1/4-inch thick. Repeat until all breasts have been pounded out. Season both sides of each chicken breast with liberal amounts of salt and pepper. Dredge each chicken breast in a dish of flour, covering both sides completely. Shake each breast to remove any excess flour, and place it to the side. Place the chicken on a plate, covered in the refrigerator.
2. Cook the mushrooms. In a large sauté pan, heat 2 tbsp. of olive oil over medium high heat. Once the oil is almost smoking, add the mushrooms. Sauté until the mushrooms have cooked down in size and are just beginning to crisp. Remove them from the pan and keep them in a dish to the side.
3. Sauté the chicken. In the same sauté pan as before, add 2 more tbsp. of olive oil over medium high heat. Once the oil is hot, add two of the breasts to the pan. Sauté each breast for 3 to 4 minutes on each side, then remove the chicken to a plate. Repeat with the next two breasts, adding another tablespoon of oil if needed. Cover the plate of finished chicken breasts with aluminum foil until serving.
4. Make the sauce. Reduce the heat of the sauté pan to medium and add the Marsala wine. Stir the bottom of the pot with a wooden spoon to remove all of the browned bits. Add the onion, sage and mushrooms. Let the sauce cook for 2 or 3 minutes and reduce by about 1/3. Taste the sauce and add salt and pepper if needed.
5. Plate the dish. Place one chicken breast on each plate. Pour the Marsala wine sauce over the top of each chicken breast, equally. Serve alongside buttered noodles or mashed potatoes.
Tags: chicken breast, each chicken, each chicken breast, both sides, , , chicken marsala
A margarita is a classic cocktail made with tequila, lime juice and triple sec. Tequila is a potent a strong taste that some people may not like. Tone down a margarita by replacing the tequila with , thus creating an equally refreshing drink. This wine margarita recipe complements a homemade Mexican meal and serves four people.
Instructions
1. Pour 6 oz. white wine into a blender. Dry white wines such as a Sauvignon Blanc or Pinot Grigio are ideal for margarita recipes.
2. Add 4 oz. triple sec liqueur to the blender. You can use traditional orange-flavored liqueur or a Cointreau, based on your tastes.
3. Slice 10 limes in half and squeeze the juice into the blender. Use your free hand as a sieve to help keep seeds out of the drinks.
4. Fill the rest of the blender with ice cubes. You will probably use 2 to 3 cups of ice.
5. Secure the cover on the blender tightly. Pulse the blender a few times until the ice begins to break up. Then run the blender for 20 to 30 seconds at a time until the margarita is the consistency of slush.
6. Moisten the tops of four martini or wine glasses with water and dip them into a dish of salt.
7. Pour the wine margaritas into the glasses and enjoy. If you have any limes left over, you can garnish the a lime wedge.
Broccoli casserole with cream of mushroom soup is a favorite side dish at the holidays, but it is simple enough to serve all year. Keep a few cans of cream of mushroom soup in the pantry and a bag of frozen broccoli in the freezer and you will always have the beginning of a great meal on hand. There are many variations to this traditional casserole; try serving it in different ways for different occasions.
Garlic Broccoli Casserole
Thaw two 10-oz. bags of broccoli spears or broccoli flowerets. Place the thawed broccoli in a baking dish and sprinkle 1/2 cup slivered almonds over it.
Heat together two cans of cream of mushroom soup and one roll of garlic cheese in the microwave until the cheese melts. Heat in 30-second increments, stirring frequently. Pour this mixture over the broccoli.
Place into a preheated 350 degrees F oven and bake for 30 minutes or until bubbly all over. Sprinkle the top with crushed potato chips and return the casserole to the oven to brown the chips.
Herbed Broccoli Casserole
Allow a 1-lb. package of frozen chopped broccoli to thaw. Place the broccoli in a large bowl and add 2 cups thawed frozen corn kernels, 1 cup chopped onion, 2 cups sour cream, 1 cup shredded cheddar cheese and one can of cream of mushroom soup. Mix the ingredients together well and place into a greased baking dish.
Toss 2 cups of dry herbed stuffing mix with 1/4 cup melted butter and spread over the broccoli mixture.
Bake the casserole in a preheated 350 degrees F oven until bubbly, approximately 30 to 40 minutes. Remove from the oven and top with 1 cup shredded cheddar cheese. Return it to the oven until the cheese has melted.
Broccoli Mushroom Casserole
Cook two 10-oz. packages of frozen broccoli according to the directions on the package and drain it well. Combine the cooked broccoli with one 8-oz. can of drained water chestnuts, one 4-oz. can of drained mushrooms, one can of cream of mushroom soup, 1/2 cup milk and 1/2 tsp. seasoned salt.
Place the mixture into a greased baking dish. Toss together 1 cup shredded cheddar cheese, 1 cup bread crumbs and 2 tbsp. melted butter. Sprinkle this over the broccoli mixture in the dish.
Place in a 350 degrees F oven and bake for 30 minutes.
Gnocchi is the name for a thick, soft, small dumpling that is a traditional dish in Italian food. It can be made of a number of different ingredients, though it is most traditionally composed of porridge-like dough that is cut up into small pieces and then cooked. It is served as both a side dish and as a main meal. The origins of gnocchi are probably Middle Eastern, though it was made popular in Italy.
Geography
Gnocchi was originally from the Middle East, but is now most associated with Italy, as it was there that gnocchi grew into what it is today and where all the different varieties of the dish were created. Gnocchi is eaten wherever Italian food is popular, which is in most Western nations and cultures. In South America, Italian immigrants made gnocchi a staple food in countries such as Argentina, Chile, and Paraguay.
History
During ancient times, gnocchi is thought to have developed in the Middle East. When Romans began to explore the area, they took back with them the recipe for gnocchi along with many other things to apply to their own cultures. Thus, it was brought with them when they began to settle European land, in particular Italy. Here, gnocchi most strongly rooted itself. Various regions began to invent their own form of the dish, and then introduce them to other neighboring countries. When Italians immigrated into South America by way mainly of Argentina and North America, the recipe for gnocchi went with them. Today, it is popular wherever is served.
Types
There are various different types of gnocchi that are regional or have an origin in a particular part of Italy. Sardinia, an island just off the coast of Italy, is home to gnocchi that most closely resembles that which was made in the Roman times. It is made of porridge-like dough mixed with eggs. Using potatoes to make gnocchi first started in the 16th century throughout Italy, when potatoes where first introduced into Europe. One of the most unique types of gnocchi is made from bread crumbs, which started in Friuli, Italy.
Identification
No matter where gnocchi comes from or what it is made of, the dish always looks the same. The gnocchi has a doughy appearance that is cut up into small pieces and rolled into balls, or simply rounded a bit. They are very light in color, which a tan or beige appearance. Certain gnocchi may be a bit darker than other types, but the basic color is the same. Gnocchi dishes are served fairly small because they are filling and expand when eaten.
Expert Insight
While gnocchi is most commonly referred to as an Italian dish with mainly Italian origins, it is important to know the importance of the dish in other countries, namely in Argentina, Paraguay, and Uruguay. These countries had a high percentage of Italian immigrants at the start of the 20th century who brought gnocchi dishes along with them. Gnocchi became so popular here that a sort of holiday was created in its honor. This is a monthly "holiday" that occurs on the 29th day of each month, and it is called "Noquis del 29" or "Gnocchi of the 29th."
Tags: with them, Italian food, , Come From, Does Gnocchi, Does Gnocchi Come, Gnocchi Come
Peaches are a delicious fruit that remain plentiful during the summer months. Sadly, peaches rot quickly and must be eaten within three days of being brought home from the market. This creates a dilemma if it is only Tuesday and you want to make a peach pie for guests who are coming over on Saturday. In addition, you won't be able to enjoy the fresh peaches during the winter months. Fortunately, there are some steps you can take to keep your peaches lasting a bit longer.
Instructions
1. Put each peach in its own sandwich-size plastic zipper bag once it is fully ripe, and place it in your refrigerator. This extends the life of the peaches by one to three days.
2. Wait for your peaches to ripen. Wash them off. Peel away the skin and remove the pits. Slice the peaches and sprinkle sugar over them. Set them in a container suitable for the freezer, and freeze for up to 10 to 12 months.
3. Can your raw peaches. Leave the skin on, but cut them in half to remove the pits. Set five peaches in a 1-qt. canning jar. Bring 3 cups of sugar and 6 cups of water to a boil to make a syrup. Reduce the heat and simmer for 20 minutes, stirring often. Cover the peaches with the syrup while it is still hot and screw on your canning lid. Place the can in a boiling-water bath canner for 25 minutes, following the heating instructions that came with your boiling-water bath canner. This canning method is used with fruits and kills any bacteria in the jar or the peaches.
Tags: your peaches, bath canner, boiling-water bath, boiling-water , remove pits, three days
Wine aficionados delight in owning private downstairs wine cellars. Basement wine cellars are not only convenient, but with the space they provide you can buy by the case and save money. You'll need to assess your basement for water leaks, humidity and temperature. Leaks require abatement, and temperature and humidity levels should be low and fairly consistent to protect . High humidity can breed mold on bottle corks, and high temperatures and strong lighting can cook the wine. Adequate shelving or wine racks are essential components while wine cellar décor is optional.
Instructions
1. Remove all furniture, junk and anything else that isn't tacked down to the floor. Remove unwanted shelving.
2. Clean the basement thoroughly. Brush cobwebs with a broom and wash ceiling, walls and floors. Inspect the walls, ceiling and floor for cracks and holes and signs of water leaks such as ringed stains. Check the outside of the basement and any window seals for signs of leaking. Seal leaks with an appropriate sealer. Fill holes and cracks with an appropriate filler such as cement, putty or caulking.
3. Consider applying a stucco façade onto the basement concrete walls and ceiling to provide a complete seal. Think about tiling floors for added cleanliness and coolness.
4. Measure the area of the basement that you want to use for wine storage. Use a tape measure and check measurements on the floor where shelves will sit. Decide on the rack height and measure accordingly.
5. Select shelving or wine racks that will accommodate your wine collection or future collection. Measure the dimensions of some wine bottles. For instance, Australian Shiraz 750 ml is distributed in bottles that measure almost 12 inches tall and will take up 3 inches when they lay on the shelf. Dessert wines are typically in smaller bottles, and Gewürztraminers usually in taller, thinner bottles. Some Champagne bottles hold over 2 liters.
6. Consider storing bottles that use synthetic corks bottles upright. Polymer wine corks are taking the industry by storm and may change the way we store wines.
7. Add an appropriately sized split air-conditioner system. Do not allow air to directly chill bottles, but rather position it bottles to cool and circulate the air and to remove moisture from the air. Set the temperature to 55 degrees Fahrenheit.
8. Keep a hygrometer on hand to check humidity levels, which should ideally remain between 55 percent to 85 percent. Keep bottles away from light as much as possible.
9. Sort your wine collection according to your taste and collection. Store rare bottles in a specially designated area on shelves and more frequently used wines within easier reach. Label shelves for easy stock take and to display your collection to your brethren of the grape.
A mixed drink is any drink that combines liquor and a non-alcoholic beverage. This could range from the simple Screwdriver to the more complex Long Island Ice Tea, combining five different kinds of liquor. Most mixed drinks are served in a tall glass, called a Collins glass, over ice, but some, like the Martini and Cosmopolitan, are served in a Martini glass with no ice.
Instructions
Easy Drinks
1. Pour 1 1/2 oz of vodka into a Collins glass filled with ice to make a Screwdriver. Add orange juice until the glass is filled and serve.
2. Pour 3/4 oz vodka and kahlua and 1/2 oz of milk or cream into a highball glass over ice cubes to make a White Russian. Stir and serve. One could add ice cream to this drink (rather than cream), and put some whipped cream on top.
3. Pour 2 1/2 oz gin and 1/4 oz dry vermouth into a shaker glass over ice for a Martini. Shake the mixture together and strain into a Martini glass. Add an olive or lemon peel twist and serve. To make the martini dirty, add some olive juice to the mix.
More advanced
4. Pour 3/4 oz of lime juice, 1 1/2 oz vodka and 1/2 oz of triple sec and cranberry juice into shaker filled with ice for a Cosmopolitan. Shake and strain into a Martini glass.
5. Dip the rim of a glass into the lime juice or into water to begin making a Margarita. Touch the rim in salt to coat it. Fill the margarita glass with ice. Pour 1 1/2 oz tequila, 1/2 oz triple sec and 1 oz of lime the glass. Stir and serve. Margaritas can also be blended--just pour 2 cups of ice and the liquids into a blender, pour into the glass and serve.
6. Add 1 oz light (white) rum, 1 oz coconut cream and 3 oz of pineapple juice into a blender filled with 1 cup of ice to make a Pina Colada. Blend together. Pour into a glass and serve with a pineapple slice.
Hardest drinks to make
7. Pour 1 1/2 oz of light(white) rum and 1 oz of lime juice into a Collins glass filled with ice to start a Mojito. Add sugar and top the glass off with soda. Place mint leaves into the glass, stir and serve. For more of a minty flavor, try crushing the mint leaves with a mortar and pestle.
8. Pour 1 oz vodka, 3/4 oz peach schnapps, 1/2 oz raspberry liquor into a shaker glass filled with ice to make the Sex on the Beach mixed drink. Add cranberry juice and grapefruit juice, almost to the top of the glass. Shake and pour into a Collins glass filled with ice. Serve. Grapefruit juice can be replaced with orange juice if needed, but this drink should have a pink tint to it. Some bartenders like to add a splash of grenadine to the finished drink.
9. Pour 1 1/2 oz of vodka and 1/2 cup tomato juice into a Collins glass filled with ice for a Bloody Mary. Add Worcestershire sauce and Tabasco--this determines how spicy the drink will be. If someone likes spicy drinks, add 2 or 3 dashes of each. Add salt and pepper. Mix using the celery stick and leave it in the glass. Add a lemon to the rim and serve.
10. Pour 3/4 oz of vodka, light (white) rum, gin, triple sec and tequila in a Collins glass over ice for a Long Island Ice Tea. Keep the alcohol amount consistent between all five. Add 1 oz of sours mix. Top off with cola. If there is too much alcohol in the drink, add more cola.
Tags: filled with, Collins glass, glass filled, juice into, glass filled with, Pour vodka, Collins glass filled
A pizza peel is the professional way to keep the pizza to the pan while it bakes to perfection. One type of pizza peel is metal. You use it to loosen the bottom of the pizza from the oven tray. The other is a wooden pizza peel that transfers the pizza and it keeps the dough from sticking. You can make this peel at home.
Instructions
Make the Pattern
1. Draw a 14 by 15-inch rectangle on paper. On the 14-inch side, find the middle point and mark 1 inch on each side of the point.
2. Use a ruler and make a line that extends 9 inches away from the edge. Do this on both sides.
3. Connect the two lines at the top. Move up the newly formed 9 by 2-inch rectangle 2 inches from the base. Mark the spot on both 9-inch sides.
4. Create a slightly inward curved line to connect the that point to the outside corner of the 14 by 15-inch rectangle. You now have a pattern for a wooden pizza peel.
Make the Wooden Pizza Peel
5. Purchase a 14 by 24 by 1 inch piece of blond alder or sassafrass. Get a piece that hasn't been chemically treated since the wooden pizza peel can transfer those chemicals to the dough.
6. Lay the pattern onto the wood and trace it to the wood piece. Prior to cutting, round out all sharp edges on the pattern. Make sure the tool feels comfortable in you hand.
7. Cut the shape out with a jigsaw. Use a plane starting from the middle of the board to the base and plane the face to form an angle ending with the bottom edge 3/8 inch thick. You can also use a miter saw and cut the top surface down. When you use a miter saw you need to cut the bottom a little bit more than 1/4 inch since there's less need to sand.
8. Round every corner first with a planing tool and sand vigorously. Sand the top of the board smooth. A power sander works the best for this. Your wooden pizza peel should have a 9-inch handle on one end, while the wide part of the board tapers down to 1/4 inch. Your sanding should have removed another 1/8 inch. Every side should be beveled and smooth.
9. Clean the board of all shavings and sawdust. The wooden pizza peel is complete. Treat the board with mineral oil and sand into the board. Allow this to dry thoroughly. Flour the wooden pizza peel well with cornmeal before use.
Storing aged cheese protects the flavor and smell of the cheese. The cheese needs to maintain an appropriate and consistent temperature; any fluctuations can affect its consistency, and potentially cause harmful bacteria to grow and thrive on the cheese. Different cheese types require different storage methods to ensure that the cheeses stay fresh. If you do not store cheeses properly, the cheese may grow harmful mold or become too dry to eat.
Instructions
Hard and Semi-hard Cheeses
1. Place a sheet of wax paper on a flat surface, and place the aged hard and semi-hard cheese---such as Parmesan, Swiss and Provolone on top of the paper.
2. Wrap the cheese by pulling the edges of the wax paper together and taping the corners in place.
3. Place a layer of over the wax paper. Store at 40 to 45 degrees Farenheit.
Soft-ripened and Washed-Rind Cheeses
4. Place soft-ripened and washed-rind cheeses in a container lined with crumpled paper towels to absorb any excess moisture. Soft-ripened and rind cheeses include but are not limited to Brie, Limburger, Beer Rind and Camembert.
5. Wrap the cheeses loosely in plastic wrap. Seal the container and poke holes in the container's lid with a sharp knife to allow for air circulation.
6. Place the container in the refrigerator. Add a damp cloth to the container if the cheese appears to be dry, or place the container in a high humidity vegetable drawer in the refrigerator.
7. Store these soft and washed-rind cheeses at 40 to 50 degrees Farenheit, and at about 65 percent humidity.
Vein Blue Cheeses
8. Lay a sheet of plastic wrap or foil onto a flat surface.
9. Place blue cheeses such as Gorgonzola and Roquefort on top of the plastic wrap or foil.
10. Wrap the blue cheeses tightly in the aluminum foil or plastic wrap. Aluminum foil is preferable because you will sacrifice the taste of the blue cheese by wrapping them in plastic since the cheese will absorb the plastic's taste.
11. Store these cheeses in airtight containers at 40 to 45 degrees Farenheit.
12. Allow the wrapped cheese to breathe every two to three days by removing the cheese from the wrapping and allowing it to sit in the refrigerator for an hour uncovered.
When carving a pumpkin for Halloween or cutting up a fresh pumpkin to use for pumpkin pie, reserve the seeds to make a healthy and tasty snack. Pumpkin seeds can be baked in the oven in less than an hour. Seasoning the seeds prior to baking will add flavor and zest. One seasoning that can be used is Lawry's Seasoning Salt.
Instructions
1. Preheat the oven to 300 degrees Fahrenheit.
2. Wash the in water, removing all the sticky matter. Rub your fingers over the seeds to help loosen the pumpkin residue attached to the seeds.
3. Pat the pumpkin seeds dry in a paper towel or clean dish rag.
4. Spray cookie sheet with non-stick vegetable spray.
5. Spread the pumpkin seeds on the cookie sheet, in one layer.
6. Drizzle olive oil over the seeds and stir. You want just enough oil to coat the seeds. Re-spread the seeds so that they are one layer.
7. Sprinkle Lawrey's Seasoning Salt lightly over the pumpkin seeds.
8. Place the cookie sheet of seeds in the oven on the center rack.
9. Bake the pumpkin seeds at 300 . Turn the seeds every 10 minutes, using a spatula.
10. Remove the pumpkin seeds from the oven when they are golden brown.
Tags: cookie sheet, , degrees Fahrenheit, over seeds, pumpkin seeds,
loses it's crunch and feels soggy before milk is even added.
Most cereals have a fairly long shelf life and will last in your cupboard for weeks when properly stored. Cereal left in the open cereal box instead of an may become stale due to exposure to moisture in the air. Stale cereal that still has its original flavor can be used in baked good and snack mix recipes or you can recrisp your stale cereal and continue to eat it for breakfast.
Instructions
1. Preheat your oven to 425 degrees Fahrenheit. Pour stale cereal onto a large cookie sheet. Spread the cereal out in a single layer so the oven's heat can circulate around the cereal.
2. Place the full of cereal in the preheated oven and allow it to dry out for three to four minutes. Remove the cookie sheet from the oven using oven mitts to protect your hands from the heat.
3. Allow the dried out cereal to cool completely on the cookie sheets. Err on the side of caution and allow the cereal to cool longer than you think is necessary. Cereal that is still hot will quickly become stale again in an airtight container.
4. Pour the dried-out cereal into an airtight container. Seal the lid tightly and store in your cupboard until the next use.
Tags: airtight container, cookie sheet, become stale, cereal cool, stale cereal, Stale cereal, that still
Sea salt is made from evaporated ocean water. It comes in larger crystals, making it more coarse than table salt. Sea salt is likely to be derived from the Mediterranean Sea, the North Sea, or in the Atlantic Ocean along France's Brittany Coast. It can also be found in the United States, specifically in Maine and in Cape Cod, Mass. Here's how sea salt is harvested.
Instructions
1. Look for a couple of large clay trays or shallow pans before going out to harvest. Buy some from a kitchen or department store, or search for some older trays or pans around your home. Find a nearby ocean, salt field or salt marsh, such as in the locations mentioned above.
2. Pick the of the year to harvest the sea salt. Late summer, around August or September, is the best time because the warmer temperatures can evaporate the seawater more quickly.
3. Collect the seawater into the trays or pans. Then, place them in an area where the seawater will get the most sun. The sunlight, along with some wind, will evaporate the water and turn it into sea salt. Or, if you have access to a kiln, place the clay trays of it for faster drying.
4. Gather your newly formed sea salt. It should appear as small, coarse crystals. Store the salt in salt shakers or in closed containers, and make sure it is unexposed to any humidity. Humidity can add moisture to your sea salt, which may cause it to form clumps.
Tags: best time, clay trays, salt salt, seawater into,
A lemon balm tisane is a soothing hot drink that you can sweeten to taste. It is a great use for the lemon balm that can grow like a weed once it is established in the herb garden. Lemon balm is in the mint family. The leaves are larger than many mints, lighter green and soft to the touch. Crushed lemon balm leaves produce a lemony scent.
Instructions
1. Pick fresh lemon balm on a hot sunny day. It is important that the plants are totally dry when you pick them, and to make your lemon balm tisane the most flavor-filled, it is best if it hasn't rained for several days.
2. Strip the lemon balm leaves from the stems. For each cup of lemon balm tisane, you need 2 oz. of leaves.
3. Boil 4 cups of water in a tea kettle. When it has boiled, swish about 1/4 cup of the hot water in the bottom of your teapot and up the sides. This will warm the pot before the lemon balm tisane begins to brew. Pour out this water after it has swished all through the teapot.
4. Place the lemon balm leaves into the teapot. Fill the pot with boiling water and allow it to steep for about 5 minutes. If you like your lemon balm tisane to taste very strongly like lemon, let it steep for up to 10 minutes.
5. Pour the steeped lemon balm tisane through a tea strainer into teacups. Serve with sugar or honey to taste. This is delicious when served to friends with a vanilla- or almond-flavored sugar cookie.
Homemade fries are a delicious addition to any hamburger or hot dog. Making homemade fries is a lot cheaper than buying frozen , and many people think they taste better. Follow these steps if you want to make homemade French fries.
Instructions
1. Choose several large potatoes that don't have any bruising or discoloration. It doesn't matter what kind of potato you use; they all cook the same, so it's just a matter of personal preference.
2. Wash the potatoes thoroughly under . If you choose to, you can peel the washing them.
3. Slice the potatoes into strips. Soak the potato strips in cool water immediately after slicing to prevent them from turning brown. Pat the potatoes dry before frying.
4. Decide what type of oil you want to cook your fries in. Different oils will give the French fries different flavors.
5. Heat oil in a deep fryer until it reaches 320 degrees. Add a small amount of potatoes to the fryer basket and blanch them.
6. Increase the temperature to 360 degrees. Cook the French fries to desired crispiness.
7. Repeat Steps 5 and 6 with the remainder of the potato strips. When all of the fries are cooked, season them and serve.
Tags: French fries, , potato strips, potatoes before
There's nothing quite like the perfect glass of red wine when enjoying a delicious meal or the sunset at the end of a long day. Though red wines range from the lightest red-pink Pinot to the darkest, inkiest Malbec, Merlot falls comfortably and enjoyably in between. Known for being food-friendly, versatile and simply tasty, Merlot is a great wine to get to know.
Background
Merlot wine is a red wine made from the Merlot grape, which is native to France's Bordeaux region. The wine regions of France, California, Washington, Oregon, Chile and Australia are well-known for Merlot.
Smell
Some of the most typical smells Merlot exhibits are blueberry, cherry, vanilla, spice and smokiness.
Taste
Similar to its "nose," Merlot's taste profile often includes deep, fruity flavors, especially berry, as well as spiciness and qualities from oak-aging like smokiness or a slight vanillin flavor. Merlot is usually dry (not sweet).
Body
Though Merlot can be light-, medium-, or full-bodied, it is usually a medium-bodied wine, meaning that it is not very light or very heavy.
Food pairing
Merlot is an excellent match for pork or red meats, especially those that are roasted or grilled. It also pairs well with hard cheeses such as aged Gouda or sharp cheddar.
Hot, humid weather is uncomfortable for most humans. They can stay cool by sipping a tall glass of lemonade or sitting in an air-conditioned home. Your dog also feels the effect of hot weather, and many times if left without adequate shelter or supplies, can have a . Symptoms of heat stroke in your dog include vomiting, lethargy, stupor, depression and seizures. It is important to keep your treasured pet cool this summer to ensure that he stays healthy even in the hottest of temperatures.
Shade
Construct a dog house, or give your dog a shaded area outdoors that she can escape to during the hot summer months. This protective area could be anything from a shade tree to an awning that is attached to the side of your home. Make sure to take your dog out of this area if you feel the temperature is too high for you, because then it is also too hot for your dog.
Water
Give your dog twice as much water as you normally would. This is especially important if your dog is spending more time outdoors. You may also want to fill one of your dog's dishes with ice cubes. These will melt over the course of the day and give your dog cool water for several hours. You can also install a dog water faucet to your outdoor spigot or hose. This will your dog has water all day.
Parked Car
Avoid leaving your dog in a parked car. Even with the window cracked, the temperature in the car can rise to as much as 130 degrees F on an 80-degree day. If you must take the dog with you, try to park your car in a shady spot and leave the windows open enough to get as much air flow as possible, but not low enough that the dog could escape. The best solution is to leave your dog at home or with a family member or friend.
Sunscreen
A dog's exposed skin can become sunburned just like a human's. Place a layer of sunscreen on your dog's ears, nose and any other exposed skin. This is especially important for shorter haired dogs, black dogs or older dogs that may not be able to move quickly out of the sun. If you have a longer haired dog, avoid getting it clipped during the warmer months. The thicker hair will act as a barrier and protect its delicate skin from the sun.
Exercise
Take your dog out for exercise early in the morning or after the sun has gone down. Avoid walks or other strenuous activity during the hottest parts of the day. If you must take your dog outdoors for an extended period of time during the daylight hours, make sure to give him plenty of water and a chance to lie down and rest.
Tags: ensure that, especially important, exposed skin, give your, heat stroke
Triple sec is an orange-flavored liqueur that gives this cocktail it's signature flavor. Invented in France in 1834, the original Combier triple sec is still made with sun dried orange peel from Haiti steeped in alcohol in vintage copper pots. Although "sec" means "dry" or not sweet in French, the term here means "distilled" three times.
Instructions
1. Roll a whole orange on the counter or cutting board, pressing it with the palm of your hand to release the juices inside or microwave the orange for 10 to 12 seconds.
2. Cut the orange in half and remove the seeds. Use a reamer and squeeze the juice into a small pitcher. Juice one orange for each cocktail.
3. Fill a highball glass half-full with crushed ice. Add vodka. Use citrus flavored vodka, depending on personal preference. Pour in Triple Sec.
4. Pour in freshly squeezed orange juice. Add a splash of ginger ale. Stir well. Garnish with an orange twist or generous slice of fresh orange. Serve with a straw.
5. Allow guests to sweeten to taste. Have on hand simple syrup, sugar or artificial sweetener.
6. Use fresh mint to garnish the cocktail for a variation on the classic. Top off the drink with a small bit of mint with 2 or 3 leaves attached.
notes about your wine purchases for reference at a later date.
If you drink a lot of wine, you may want to consider making a wine book to record your reactions to each wine. It can be difficult to remember which wine paired well with a particular food, which made a good white or red table wine, or what that dessert wine or champagne you once had tasted like. By recording each bottle you taste, you create a reference that will come in handy next time you need to choose a wine for dinner or a special occasion.
Instructions
1. Create a template with word processing software, and include a line for the date of purchase, name of the wine and vintage year.
2. Create larger sections for notes on the color and appearance of the wine, the taste and smell, and a rating.
3. Create a final section for notes on pairings. Write down what you were eating when you tasted , and add another date and note every time you sample the same wine.
4. Save the template and print out several pages. Punch each page and insert it into the binder. Be vigilant about updating the book each time you try a wine. If you buy in bulk, enter each bottle at the time of purchase, then enter the rest of the information when you open individual bottles.
Stack older food items toward the front to use first.
Long-term food storage provides you with the security of having the essentials your family needs in case of emergencies. Before starting a long-term storage, access the area you want to store your food. Make sure it has the proper shelving and temperature for food storage. After accessing your storage area, wait for sales on products your family consumes so you can save money as you prepare your long-term food repository.
Instructions
1. Install shelving in a basement, pantry or cellar to hold the . Use wood or plastic shelves and allow for enough room between the shelves to stack two cans or jars.
2. Check your local supermarket ads. Purchase six to seven of each canned food item your family eats when it goes on sale. As you purchase more of the same item, set the newer items towards the back, moving the older ones to the front to use first.
3. Can fresh vegetables such as green beans and tomatoes. Grow your own or purchase from a farmer's market. Write the year on top of the lid so you consume the oldest first.
4. Purchase cuts of meat when on sale and store in a stand-alone freezer. Use the meat within six to 12 months, replacing as you use it.
5. Buy flour, sugar, salt and cooking oil in bulk. Purchase large quantities of rice and pasta and place in airtight containers. Buy powdered milk, along with instant coffee or tea.
6. Wash out your milk gallon jugs and fill with filtered water. Store at least 10 to 15 jugs of water. Replace the water after six months of storage.
Retinol is more commonly known as vitamin A, an important nutrient that prevents overall health and affects the immune system, eyes, skin and other physical aspects. It is very important that retinol is part of a typical diet, especially when young, as deficiency of the vitamin has been known to contribute to blindness in children. Retinol is easy to consume, however, and is commonly found in fish, cream, sweet potatoes, various red and yellow vegetables and fruits, broccoli and similar sources.
Immunity
Retinol improves immunity first by keeping mucous membranes moist, making it harder for disease causing cells to enter the body. It also increases the activity of the white blood cells, which helps the body fight off diseases that do end up in the body.
Dentin
Retinol increases the formation of dentin. This forms just beneath the outer layer of teeth and bones, making them stronger.
Vision
Retinol is very important in helping vision, and it does this in may different ways. It keeps eyes moist, aids in the strengthening of the retina, improves night blindness and helps prevent cataracts.
Skin
Retinol is important in promoting healthy skin. It limits the production of sebum, which leads to acne problems, and improves the body's maintenance of the skin in general.
Cholesterol
Retinol is important in lowering cholesterol. This helps to to protect against heart attacks and heart disease.
Antioxidant
Retinol is a powerful antioxidant that helps to prevent damage by oxidizing free radicals. This helps to protect against many different forms of cancer.
Copper pans conduct heat evenly, which makes them a good choice for cooking. Proper care maintains the coppery look that is prized. The metal oxidizes over time, turning a darker color. This enhances its appearance. Some people display their pans because of the copper's beauty and never actually cook with them.
Instructions
1. See if your new copper pan has a coat of tarnish proof lacquer. Leaving the protective coating on the pan can cause the copper to spot. Buy a lacquer thinner from your local hardware or home improvement store. Follow directions for removing the temporary finish.
2. Use non-metal utensils for stirring tin . Use utensils made of wood and plastic to keep from scratching the surface.
3. Clean after each use. Consistent care of the copper maintains its beauty.
4. Wash your copper pan with warm water and dish soap. Use a soft cloth washcloth or sponge. Rinse well and dry.
5. Fill the pan with soapy water to soak burnt food stuck to the bottom. Remove and clean only when it is easy to do so. Tin lined pans need extra care because they scratch easily.
6. Remove tarnish with a commercial or homemade cleaner. Mix flour, vinegar and a little salt in a small bowl. Use only enough flour to make a paste. Use a washcloth to carefully rub the entire copper area with a circular motion. Rinse well and let dry.
7. Check a tin lined copper pan for wear. Look for areas where the copper shows through. Consider re-tinning. This is usually done by a specialty company.
Miniature quiches are popular appetizers for holiday catering. Although you can simply buy frozen quiches, they are just as quick and easy to prepare at home using ingredients you have on hand and the following recipe. You are guaranteed to get rave reviews for these tasty little holiday treats.
Instructions
1. Spray your miniature muffin tins with vegetable spray and preheat the oven to 350 degrees.
2. Cut 2-inch circles out of the puff pastry. Place these in the bottom of the muffin cups to be crusts for your mini-quiches.
3. Dice apples into 1/2-inch pieces and place 1 tsp. of pieces inside the quiche crusts. Sprinkle 1 tsp. of grated cheddar cheese on top of the apple pieces.
4. Crack four eggs into a glass measuring cup and fill it to the 2 cup mark with milk or cream. Add 1 tsp. of thyme and beat the mixture with a fork until they are well mixed.
5. Pour the milk and egg mixture into the muffin cups, filling them to the top. Bake quiches at 350 degrees for about 30 minutes.
6. Serve the mini quiches and enjoy the reactions of your guests. Be prepared to share your recipe.
Social workers deserve a little something on their special day.
Anyone who knows a social worker understands the lengths he goes to in order to help people. The time and effort social workers put in to help children and families, and to provide housing and health care to those less fortunate, is amazing. On World Social Work Day, show your appreciation with a special cake for a social worker or group of who have really made an impact.
Helping Hands Cake
Bake a regular sheet cake and ice it as you normally would. Find a picture that represents "helping hands" and print it out. Trace the hands onto a piece of edible rice paper and cut it out. Place it on the cake and fill in the outline with icing in whatever color you would like the hands to be. Use a pastry bag and a small decorating tip for accuracy. Write "Thanks for lending a helping hand" on the cake under the picture, using the same pastry bag and decorating tip.
Flower Cake
Make a "Thanks for helping us grow" cake using a flower motif. You can make the whole cake into a flower by baking one round cake and surrounding it with cupcakes as petals. Place it on a large cake board, draw a stem in green, and write your message directly on the cake board. You can also draw flowers onto an iced cake using a pastry bag and decorating tip, or make flower cutouts from decorating substances such as fondant or sugar paste.
Beach Cake
To make a beach cake, bake the cake in whatever size or shape you would like. Ice the cake with white frosting and then cover half with blue frosting, allowing some of the white to show through like waves. Crumble wafer cookies or graham crackers into a powder and mix them with brown sugar; sprinkle this on the white side of the cake for the sandy beach. Write "Thanks for keeping us afloat!" along the water with icing gel.
Baseball Cupcakes
Bake a batch of cupcakes and ice them with white frosting. Uncurl licorice wheels or twists so you have little ropes of licorice. Lay a rope in the shape of a horseshoe on each cupcake. Cut up the remaining ropes into tiny pieces and lay them crosswise along the horseshoes for the stitching of the baseball. Arrange the cupcakes on a platter or cake board and write "Social workers go to bat for us!" in icing along the board.
Tags: cake board, cake using, pastry decorating, Social Work, social worker, Social workers,
is sometimes overlooked by wine enthusiasts world-wide as it breaks the classic "aged like fine wine" rule because of it's low shelf life potential. However, it remains a favorite among American wine enthusiasts.
Origin
Pinot Grigio is a cousin of the famous Pinot Noir wine. This wine is an Italian wine, white or light in color and originates from the Northern region of the country. The grapes used in the production of this wine are picked early on, prior to ripeness, in order to achieve its crisp taste.
Pairing and Uses
This wine is largely a cocktail wine and is served at parties and celebrations, such as anniversaries or weddings. This wine should not be served with acidic foods such as oranges or tomatoes as the flavors will clash and cause a bitterness. This wine is also ideal for dinner parties where light meat such as chicken is served or with dishes that contain seafood.
Aging
Drink Pinot Grigio when it is young as the flavor is more crisp. This is one wine that you do not want to allow to age. One you purchase they wine, plan on drinking or serving it in the near future.
Potato soup is enjoyed throughout many cultures, and is eaten .
Homemade soups are an enjoyable meal year round. provides a hearty main or side dish and can keep for sometime. Providing a neutral base for spices, herb, and other ingredients, potato soup is popular in many cultures -- from China's sweet potato version to the French "vichyssoise" soup, made with leeks and cream. The starch from the potatoes yields a thick broth, and can be combined with several other ingredients, and a variety of spices to create a filling meal. Whether served hot or cold, potato soup is enjoyed year round and is simple to make and store through home canning methods.
Instructions
1. Choose a potato soup recipe that does does not include any . The U.S. Department of Agriculture advises against using dairy products due to the increased chance of food spoilage. If needed in the recipe, just omit the dairy and add it when you are ready to serve the soup.
2. Substitute any butter in the recipe for oil, which is safe to can.
3. Make the soup according to the chosen recipe and heat to boiling right before canning.
4. Sanitize the canning jars and lids according to manufacturer's instructions.
5. Pour the soup into the jars with a ladle, leaving 1-inch head space.
6. Place the lids on the jars, tightening them enough so they are barely secure -- do not over tighten.
7. Process the soup in the pressure canner for 75 minutes.
8. Remove the jars and place on a clean cloth on the counter for 24 hours. Check all the jars to see if they have sealed by pressing a finger to the top of the jar. If it does not move, or pop up, it is sealed. Jars that do not seal may be stored in the refrigerator to be eaten within two days.
9. Tighten the lids slightly and store the sealed jars in a dry, cool pantry.
Tags: potato soup, year round, dairy products, many cultures, other ingredients
Mojo potatoes are a popular side dish made famous by the Shakey's Pizza restaurant chain. These deep-fried potato rounds are highly seasoned and make a good accompaniment to steak, chicken or fish. Mojo potatoes are easy to make, but they do take some time to prepare. Start making your mojo potatoes at least an hour and a half before your meal--the potatoes need to bake first, which takes over an hour. After baking, the potato rounds are typically deep-fried, but you can bake them instead to cut down on fat and calories.
Instructions
1. Preheat your oven to 425 degrees F. Scrub and rinse six large baking potatoes and dry with a paper towel. Do not peel the potatoes. Pierce the skin of each potato and place it on a baking skewer or directly onto your oven rack.
2. Remove the potatoes after approximately 1 hour and 15 minutes. The potatoes should be soft, but not overly done. Set them aside to cool for at least 15 minutes. While the potatoes are cooling, fill a deep fryer with vegetable oil and heat to 375 degrees F. The amount of oil will depend on the size of your fryer, but it should be enough to completely cover three or four potato rounds.
3. Slice the potatoes into rounds once they are cooled. Each round should be about 1/4-inch wide.
4. Combine 2 cups of flour, 1/2 tsp. of cayenne pepper, 1 tsp. of chili powder, 1 tsp. of paprika and 2 tsp. of thyme in a large bowl. Add salt and pepper to taste. Pour 1 cup of milk into another medium-sized bowl. Dip each potato wedge in the milk and then dredge it lightly in the flour mixture.
5. Drop three or four of the wedges into the deep fryer and cook for approximately 1 to 2 minutes. Remove the potatoes with a slotted spoon when they are light brown and place them on a paper towel. Repeat for each batch of wedges.
6. Sprinkle the mojo potatoes with salt and pepper. Serve with ketchup or ranch dressing.
Tags: potato rounds, potatoes with, deep fryer, each potato, Make Mojo, , Mojo Potato
Sherry, from Jerez in southwestern Spain, is a fortified wine usually the palomino grape. After fermenting his base wine, the winemaker decides whether it will be a fino or an oloroso sherry. He will then fortify a future fino to a lesser than a future oloroso. A yeast called "flor" grows as a floating scum on fino, changing its flavor as it ages. Flor cannot grow on an oloroso, which ages through exposure to oxygen.
Finos
Fino sherries are known for their light, dry taste and a certain tang from the flor. Manzanilla and Amontillado sherries are finos.
Olorosos
Olorosos are dark and rich and lack the fino tang. They have an alcohol level of about 18 or 20 percent, higher than a fino.
Lightly Sweet
Sherries are dry, but they can be sweetened by the addition of a sweet grape juice. Medium and pale cream sherries are lightly sweetened finos.
Very Sweet
There are a number of heavily sweetened olorosos (called "amorosos"), among them cream, brown, East India sherry and . Pedro Ximenez is made from the grape of that name.
Rare Sherry
A connoisseur most wants Palo cortado, a very rare sherry. It is a fino that mysteriously loses its flor in aging and develops as an oloroso but retains the tang of its fino origins.
No Vintages
Young and old sherry wines are always mixed to age before bottling, so there is no such thing as a vintage sherry from one particular year.
Mutton curry is a borrows ingredients from both Indian and Chinese cooking, fusing traditional Chinese spices like white pepper, coriander and ginger with typical Indian ingredients including yogurt, cumin and turmeric to make a dish that is fragrant and spicy. Though typically prepared with chopped mutton, other meats like chicken or beef can be used in its place, and vegetarians can make this curry with firm tofu or tempeh. Mutton curry makes a satisfying main course when served over a bed of steamed white rice with a crisp mixed greens salad.
Instructions
1. Combine garlic, ginger, cashews and ground chilies in a mortar and pestle and pound for approximately 2 minutes or until ingredients form a thin paste.
2. Combine the mutton, salt and 1/3 of the paste from the mortar and pestle in a shallow dish. Cover and let marinate for 2 to 3 hours.
3. Cook the coriander, cumin, cinnamon, cloves, white pepper, turmeric and cooking oil in a small frying pan over low heat for 5 to 7 minutes. Set aside.
4. Heat the butter in a large sauté pan and fry the onions until brown. Transfer the cooked onions to a small bowl and set aside, reserving the butter in the pan.
5. Add the remaining mixture from the mortar and pestle to the large sauté pan and cook over medium heat for 6 to 8 minutes. Add the spice mixture from the small frying pan and cook for 2 minutes. Add the water slowly while stirring over medium heat.
6. Place the marinated mutton and coriander leaves in the large sauté pan and cook for 10 to 12 minutes over high heat. Add the yogurt and reduce the heat to low. Simmer for 1 hour or until the meat is tender. Serve hot.
Tags: large saut, mortar pestle, cook minutes, dish that, from mortar