Make Grandmas Pomegranate Jelly

Pomegranate jelly ingredients

'Tis the season for Pomegranates. Those who are lucky enough to have a tree can use these beautiful little jewels in all kinds of recipes. Making Pomegranate jelly is a great way to use an abundant harvest of fall pomegranate fruits.

Instructions

1. Harvest pomegranates from the tree. Make pomegranate jelly to quickly use up the fruits that have started to crack open. One batch of jelly uses about 16 pomegranates, depending on the size. Figure about 1/2 to 1 cup of cleaned seeds per fruit.

2. Sit in the shade outside where juices won't stain surrounding items. Use one bucket for the discards and one bowl for the seeds. Get the kids to help if they don't eat more than they peel.

3. Score each fruit in fourths with a sharp knife just through the skin and break open with hands. Gently rub the seeds out and remove the inner lining between the sections of seeds. The peel, yellow skin and fruits can stain the hands and fingers. The darker seeded fruit makes the best jelly but also stains more. Protect clothing too.

4. Put the seeds in a blender or food processor and pulse until all the kernels are broken to release the juices. Layer a colander with several layers of cheesecloth and drain the juices out with slight twisting and pressure. Strain more than once with more layers of cheesecloth to make pomegranate jelly that is clearer.

5. If no blender or food processor is available, the seeds can also be simmered in a large kettle with enough water to stop scorching until soft. Mash with a potato masher. Layer a colander with cheesecloth and pour the seeds in to drain and remove the seeds. Twist and press the cloth to remove all the juices from the fruit.

6. Squeeze the juice from two lemons and add to the pomegranate juice. Measure to get 3 3/4 cups of juice, add a little water if needed or bottled pomegranate juice. Put in large canning kettle.

7. Add one box of powder pectin to the cold juice and stir until dissolved. Bring to a boil that can't be stirred down. Add all the sugar and continue stirring until it returns to a rolling full boil.

8. Follow the directions on the pectin for the amount of time to boil after adding the sugar. If not sure how long to boil, check by seeing slight gelling on the spoon when it is lifted out of the pot and cooling in the air.

9. Remove from heat, skim off foam and ladle into clean sterilized glass jars. Seal with sterilized canning lids and in a water bath canner. Jelly can also be sealed with paraffin wax using sterilized glass jars if you have learned do this. It can be difficult to use the wax method and the jelly won't store as long.

Tags: blender food, blender food processor, colander with, food processor, glass jars

Choose A Cabernet

Follow these general rules to ease the difficulty of choosing the right cabernet sauvignon.

Instructions

1. Base your cabernet purchase on a relationship between quality, price and value.

2. Determine the style of cabernet you like most. Where a wine comes from is probably the most important factor in what it will be like, so look for the country of origin on the bottle.

3. Understand that the two largest regions producing cabernet today are California and France. Cabernets from France tend to express less of the fruity characteristics of the grape, but seek a balance between the non-fruit and fruit aspects. California cabernets tend to emphasize the fruit first.

4. Realize that weather is a big reason for stylistic differences. Grapes have a difficult time ripening during any season in Bordeaux, which is France's major cabernet-producing region. On the other hand, California rarely sees a season where grapes don't fully ripen. Fully ripe grapes yield more fruity characteristics than do less ripe grapes.

5. Learn to look for sub-regions and producers as well as general regions. For example, "California" on a wine label is the lowest designation a wine can have. There are many good cabernets in this category, but very few great ones. If a wine lists a sub-region, such as "North Coast" or "Central Coast," the quality should be slightly higher, with a truer cabernet profile. If a wine lists a specific region, such as "Napa County," "Howell Mountain" or "Stags' Leap," on the front label, the quality should be higher still. If a wine lists a specific vineyard or circumstance, such as "Morisoli Vineyard" or "Microclimate 3," on the front label, the wine should be of the highest quality and probably will have a correspondingly high price.

Tags: wine lists, front label, fruity characteristics, lists specific, quality should, ripe grapes

Sew Up A Turkey After Stuffing It

Trussing a turkey helps keep in the stuffing.

Once you've completed the messy job of stuffing a turkey, you're faced with the dilemma of keep all the stuffing in the bird. The answer is trussing, the sewing up of the cavity of the turkey. Cookbooks prescribe various methods of trussing a bird. All involve tying it up with twine to form a compact package which cooks more evenly. With a little practice, you can have the turkey tied up in no time and all the delicious stuffing secured.

Instructions

Sewing the Cavity

1. Set the turkey on the counter with the opening to the stuffed chest cavity facing you. Locate the flap of skin that once encased the turkey's neck. Fold this down over the opening and the stuffing.

2. Pierce the skin on the right side of this flap with the sharp point of a metal skewer. Slide the skewer over and into the flap. Thread the skewer back out of the flap and through the skin on the left side of the slap. Position the skewer so that you have one end of the skewer sticking out on each side of the turkey.

3. Repeat the above process with a second skewer, positioned 1 inch below the first skewer. Add a third skewer if necessary, 1 inch below the second.

4. Cut a piece of kitchen twine 2 feet long. Lay the twine with the center over the center of the top skewer. Bring the ends of the twine beneath the ends of the top skewer.

5. Cross the string over the top of the second skewer and bring the ends around and under the ends of the second skewer. Cross the ends again and lace under the ends of the third skewer. Bring the ends together a final time and tie a knot. Cut the excess string.

Trussing the Bird

6. Set your stuffed turkey on a clean counter top, breast side up. Grasp the wings at the second joints (the elbow) and tuck the wings under the bird.

7. Cut a piece of clean cotton string on cooking twine approximately 4 feet long. Place the middle of the string beneath the short stub of the turkey tail.

8. Cross the string over the top of the tail and wrap the ends of the string around the ends of the drumsticks. Cross the string again and pull it tight so the drumsticks cross. This will help keep the stuffing in the bird. Wrap the string across the thighs, binding them securely to the side of the bird's body.

9. Turn the bird over, breast down. Find the ends of your string and run them beneath the first joint of the folded back wings. Fold the flap of skin down over the neck of the bird. Cross the ends of the string and tie a secure knot to hold the neck flap in place. Snip off excess string, but leave a couple of inches on either side to make it easier to find the string once the bird in baked.

Tags: Cross string, keep stuffing, second skewer, Bring ends, Cross ends, Cross string over, down over

Spices & Flavors Of The Middle East

Spices are an important part of Middle Eastern cooking.

Middle Eastern food varies from country to country and region to region, as the food of the Gulf has many distinctions from the food of the Maghrib, which refers to the western portion of Northern Africa. However, all Middle Eastern regions share a love of spices, which can be sweet or savory but are always full-flavored.

Cumin

Cumin is considered the "King of Middle Eastern Spices." Native to the Nile River Valley, its use is widespread through all regions and cultures of the Middle East. For instance, in Morocco it is a signature ingredient in meat and vegetable stews called tagines. Other North African countries use it to flavor merguez sausages, couscous and hummus, a mashed chick pea and tahini spread.

Rose

According to Adrian Bridgwater in an article written for the Herb Companion, if cumin is king, rose is queen. Used sparingly, rose water offers a subtle yet distinct flavor in sweet and savory dishes. The popular jellied candy Turkish Delight, or Lokum in Arabic, is flavored primarily with rose water. In addition, rose water is used to give a subtle floral flavor to machboos, which is similar to Indian biryani, a curried rice dish with vegetables and sometimes meat.

Za'atar

Za'atar is a spice mixture that is distinctively Middle Eastern and a new taste to many Westerners. It is pronounced with a guttural Arabic "'ayn," which is also a new sound to many Westerners. The mixture is comprised of sumac, thyme and sesame seeds and can be used to flavor meats, salads or vegetables, though it is most often used in baked breads. Za'atar is commonly mixed with olive oil and spread on fresh baked bread, but it can also be spread on dough and baked.

Cardamom

Coffee is a staple in Middle Eastern culture, and what makes the Middle Eastern version distinct, particularly in the Gulf region, is its cardamom flavoring. A 1997 article in Saudi Aramco World claimed that if it weren't for Saudi Arabia's love of cardamom in its coffee, Coban, a coffee-producing town in Guatemala, might go bankrupt. In fact, Saudi Arabia is the top consumer of cardamom in the world. It is a sweet, aromatic flavoring that is also used to flavor rice dishes.

Sumac

Sumac is derived from the dried berries of the Rhus coriaria bush found throughout the Mediterranean and Middle East. It is distantly related to the poison sumac, or poison ivy, of North America but is safe to consume. When dried and ground, the berries produce a reddish-purple powder that is commonly used with salt to give food a tart bite. For instance, sumac is often sprinkled over rice kebab or used as a primary flavor in salads.

Tags: Middle Eastern, Middle East, rose water, many Westerners, Saudi Arabia, sweet savory, used flavor

Lunch For A Crowd Ideas

Key to a successful lunch for a crowd is simplicity with variety.

Feeding lunch to a crowd can definitely be a challenge. However, with a little bit of creativity and planning, you can create a meal that satisfies and impresses the masses. Access to a wholesale food distributor is a plus as you plan and purchase your food, but isn't necessary. No matter which menu option you choose, vary the color, temperature and texture of the items you serve. Prepare as much as you can ahead of time, so on the day of the lunch, you can take the unexpected in stride and enjoy the time with your friends.

Super Subs

Submarine sandwiches are a quick and easy option for serving lunch to a crowd.

Submarine sandwiches are always a hit with a crowd, and are very easy to prepare and serve. Purchase the ingredients for the subs and serve them on platters so each person can create his own sub sandwich. Choose several types of deli meat, sliced cheeses, bread and condiments. Make a fresh vegetable tray with dip and buy different types of chips to serve along with the subs. An easy dessert to go along with this is fresh-baked cookies. Make the cookies either the day before or the morning of your lunch, so they are soft and fresh. Lemonade is a great beverage option for this menu and is easy to prepare in large quantities.

Grillin' and Chillin'

A cookout gives you several menu options for serving lunch to a crowd.

If you are planning a casual lunch, have a cookout with hamburgers and hot dogs. Serve them with chips, baked beans, condiments and soft drinks. Or, if you'd like a healthier meal, marinate and grill chicken. Serve the chicken on skewers and grill some fresh vegetables in a packet of foil as a side item. Serve a bowl of seasonal fresh fruit. Cupcakes are a fun, easy dessert to serve and eat at a cookout.

Fiesta

Taco salad or nachos provide a nice variety of color and texture and make for an easy, pleasing presentation.

Another easy option for feeding a crowd is a Mexican theme. Allow everyone to make her own plate of nachos or taco salad. All you need to do is brown and season ground beef, chicken or turkey. Set up a buffet and serve tortilla chips first, followed by the meat, then the toppings for the nachos or taco salad. Have plenty of topping options, such as lettuce, tomatoes, cheese, sour cream and salsa, but don't go overboard. An easy dessert to go along with your fiesta is Sopapilla Cheesecake. It's a pretty rich dessert, so one pan feeds a good number of people. You can find several versions of this recipe by doing a simple online search.

Baked Potato Bar

A baked potato bar is a great option for serving lunch to a crowd during the fall or winter months.

A baked potato bar is a simple and inexpensive option for serving lunch to a crowd. Wrap the potatoes in foil and bake them for a couple of hours. The foil keeps the potatoes warm after you remove them from the oven. Options for toppings are butter, sour cream and cheese. You may also serve a pot of chili. Another option is fresh steamed broccoli. Serve a fresh garden salad along with your baked potatoes. A quick, easy dessert to finish up your lunch is brownies and ice cream.

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Difference Between Red Rice & Brown Rice

Rice Paddy.

Rice is a good source of energy and fiber, and it's eaten in nearly every country of the world. There are more than 7,000 varieties of cultivated rice.

Processing

After rice is harvested, it is cleaned and the outer covering, called a hull or chaff, is removed. The remaining rice is brown, red or sometimes black, depending upon the seeds it originated from. If the layers of bran are then removed, white rice remains.

Brown Rice

Brown rice is chewy and more nutritious than white rice, due to the layers of bran that remain.

Red Rice

Like brown rice, red rice also maintains the bran, resulting in a chewy, nutritious rice. Red rice is mainly grown in Europe, India and Southeast Asia.

Type of Grain

Both brown and red rice can be long-, medium- or short-grain. The long- grain variety is drier and fluffs when cooked. Short-grain rice has higher starch content and is sticky when cooked.

Cooking

Brown and red rice are whole-grain rice. They each require approximately 60 minutes of boiling time to soften.

Comparison

Brown and red rice come from different types of seeds, but are equivalent in nutrition and cooking time. The main difference is the taste, which is a matter of personal preference.

Tags: Brown rice, brown rice, layers bran, Rice Brown, rice rice

Make Black Rice

Black rice is not grown commerically in the United States.

Black rice is a relatively rare variety of rice that contains many of the antioxidants also found in blueberries and pomegranates. It also is rich in iron and fiber. Traditionally, black rice has been used in China, Thailand and other Asian countries. Chinese legend states that only emperors were allowed to eat it. Black rice generally looks black when uncooked and purplish when cooked. The primary difference between cooking black rice and other types of rice is that black rice takes longer.

Instructions

1. Rinse rice in pot three or four times in clean, cold water.

2. Soak rice for 60 minutes to 90 minutes in a pot to reduce the cooking time.

3. Drain the rice and rinse it again if there was any residue on the surface of the water you used to soak it.

4. Add the water for cooking. Use 2 cups of water for every 1 cup of rice, so add 6 cups of water for 3 cups of rice.

5. Add the ghee, butter or olive oil to keep the grains from sticking together. Stir the pot a few times.

6. Bring the rice to a rolling boil and let it cook until the water and the rice are at the same level in the pot, about 20 minutes if you soaked the rice.

7. Turn the heat to low and cover the rice. Let it simmer until all the water is absorbed, about 10 minutes. Do not uncover the rice during this stage.

8. Turn off the heat and let the rice steam for a few minutes. Fluff it with a fork or a rice spoon, then serve it or add it to a recipe.

Tags: about minutes, black rice, Black rice, cups water, rice that, Turn heat

Wines That Taste Sweet

Sauternes is a sweet, white dessert wine.

Except for port and some sherries, sweet tasting wines are predominantly white. Sweetness in a wine is determined by what is called residual sugar, which is the amount of sugar remaining in the wine after fermentation is complete. The higher the residual sugar, the sweeter the wine.

White Zinfandel

White Zinfandel is a sweet, pink wine. It is made from the Zinfandel grape, which is red. The color of the wine is not determined by the grape juice, which is colorless, but the length of time the juice spends in contact with the grape skins. The juice and the grapes remain together long enough to give White Zinfandel its pink color before they are separated.

Riesling And Gewurztraminer

Both wines originated in the Alsatian region of France, but have a German influence. They are now produced all over the world, particularly in California. They are very fruity white wines with a spicy sweetness that can go with a variety of foods. They are two of the few wines that can accompany Indian or Chinese cuisine. Riesling also pairs well with cheeses such as Edam and Gouda, while Gewurztraminer goes well with Boursin and Meunster.

Muscat

Muscat, called Moscato in Italy and Moscatel in Spain, is one of the oldest grape varieties in the world. It produces such wines as Moscato d' Asti, a white sweet wine that can have some effervescence.

Chenin Blanc

Chenin Blanc is a sweet white wine made from the chenin blanc grape. In France, the wine is called Vouvray. Chenin Blanc is a versatile wine with flavors of honey and melon. It pairs well with fish, chicken and seafood dishes. Some Chenin Blanc can be dry.

Port And Sherry

Port is a sweet, viscous red wine that is usually served as a dessert wine. It goes well with fruit and a strong cheeses such as Roquefort. Vintage port, the most expensive type, comes from Portugal. Sherry, from Spain, can be dry, but cream sherry is sweet.

Sauternes

Sauternes, like port and sherry, is a dessert wine, but white. Similar to port and sherry, it can be enjoyed with fruit and cheese or cheesecake. Sauternes from France can be very expensive. Chateau d'Yquem is considered the most expensive white wine in the world and can cost hundreds of dollars a bottle depending on the vintage.

Tags: well with, Chenin Blanc, dessert wine, White Zinfandel, cheeses such

Find A Good Mango

Find a good mango and bring it home to eat.

Mangoes confuse some shoppers when they attempt to select the best ones from the produce section of the grocery store. While you can judge the ripeness of many fruits by the color of their skin, mango skin color is not a reliable indication of ripeness by itself. This is because mangoes often come in a variety of colors ranging from yellow to red. Find a good mango by assessing several different indicators and you will bring home delectable fruits for your eating pleasure.

Instructions

1. Look at the mangoes and assess their appearance. Look for mangos with smooth skin, no blemishes and no bruising. Color is not an indication of ripeness in mangoes.

2. Select a mango that looks visually appealing. Press your fingers gently into the sides of the mango to see how firm it is. If the mango gives slightly to your light pressing, it is ripe and ready to eat. If the mango feels firm and does not give to your light pressing, it will likely ripen within three to five days.

3. Smell the point on the mango where the stem protrudes. If you detect a mango scent, the mango is ripe.

Tags: your light pressing, bring home, Find good, good mango, indication ripeness, light pressing, your light

Secret To Keep Meatloaf Together

Meatloaf is often topped with a tomato-based sauce or brown gravy.

Many people feel that old-fashioned meatloaf is a comfort food because they remember their moms and grandmas preparing this staple along with tasty side dishes as a child. Once baked, a hot meatloaf is served by slicing it. Many people enjoy cold slices of meatloaf on sandwiches the next day. Getting the meatloaf to hold together so that you can slice it without it falling apart is not an arduous process if you use the right ingredients to bind the entree.

Starch Binders

Binders hold the ingredients of the meatloaf together while it is baking. Once baked, the loose ingredients solidify into a tasty hunk of flavorful meat. Different types of starches make effective binders for this main dish, such as dry or fresh bread crumbs, crushed crackers, uncooked oatmeal and even potato chips. The starch in the meatloaf recipe gels, and it swells up to absorb the meat juices and bind the entree. When the food budget is tight, frugal homemakers tend to stretch a pound of ground beef by bulking up on the starch, resulting in more portions to serve.

Egg Binders

Many cooks add two to six eggs to their favorite meatloaf recipe -- depending on the size -- to use as a binder. The eggs add additional protein to the dish and solidify when cooked, therefore keeping the meatloaf together well. Egg substitutes work well also for consumers who are watching their cholesterol intake.

Milk Products

Dairy products are another effective binder to hold the meatloaf together. Cooks add milk, sour cream, yogurt and regular cream to the dish. These ingredients add a rich flavor, extra protein and calcium to the dish. Often milk products, eggs and a starch binder are all used in combination for many meatloaf recipes. Many cooks wear disposable plastic gloves when mixing the ingredients for a meatloaf; this makes cleaning their hands less difficult.

Pan Type

Although the name "meatloaf" implies that you must cook this main dish in a loaf pan, this type of pan only serves to stew the meatloaf in its own juices and fat, resulting in it not holding together well. Shape all of the ingredients into a loaf shape and then place it on a foil-covered baking dish. This results in a nice, crispy outside edge to the meatloaf, thus holding it together better while slicing it. Another trick is to allow the meatloaf to rest for 15 minutes to an hour after baking. Place a tent of aluminum foil over the entree to keep it warm. This results in nice, even slices when you serve the dish. The foil-covered pan also makes cleanup faster.

Tags: meatloaf together, bind entree, holding together, ingredients meatloaf, main dish

Start A Dry Mix Dip And Spice Business

Herbs and spices can be dried and sold in dry mix dips.

Dried herbs and spices can transform ordinary dishes. If you know grow herbs and spices and enjoy creating recipes, you can start your own business selling dried dip mixes, herbs and spices. Your business can be run from your home with a minimal amount of equipment. Herbs, spices and dip mixes can be sold to local customers or from a website. You can sell individual packages or in bulk. Have fun creating your own special flavors and blends.

Instructions

Growing Herbs and Spices

1. Find out which herbs grow well in your area so you can produce large quantities. Some herbs and spices can be grown indoors in a well-lit, screened area. Start seedlings inside, and transfer them to the garden when the growing season begins.

2. Decide whether you want your herbs to be organic. Pests can be a problem, depending on where you live.

3. Look for pesticides and fungicides that are considered safe for plants that will be consumed. Read labels carefully.

Drying Herbs and Spices

4. Pick fully grown plants, including any flowers or seeds; tie them in bundles with a string; and hang them inside to dry. Leave them to dry until all of the moisture has evaporated.

5. Use a microwave to dry small quantities of herbs quickly.

6. Purchase a food dehydrator to dry larger quantities. Herbs and spices can be dried quickly in a dehydrator, where you can control the temperature and air circulation for the best results.

Packaging Herbs and Spices

7. Package your dried herbs and mixes in jars or plastic packages. Make small packages for retail customers, and larger packages for wholesale customers.

8. Print labels with an attractive business logo and titles of the products. Label the dried mixtures, listing individual ingredients and any special directions.

9. Include recipes and cooking tips for your herb and spice packages and dried dip mixes.

Marketing Your Business

10. Figure out where your customers are and reach them. Consider working as a wholesaler with local gift shops, specialty food stores, and restaurants.

11. Create a strong, attractive website to reach retail and wholesale customers in other areas. Create videos about herbs and spices on YouTube to attract customers to your website.

12. Become a reliable source for your customers to ensure your success.

Tags: herbs spices, dried mixes, Herbs spices, Herbs Spices, herbs spices

Choose Fresh Produce

There's nothing like eating the season's first crop of fruits and vegetables--biting into sweet, fleshy strawberries in the spring or tasting summer's succulent melons. Choosing the freshest produce possible is mostly a matter of eating in season--something we supermarket shoppers have lost sight of.

Instructions

1. Break your produce shopping down by season. You can find most produce items any time of year, but some are best during specific seasons.

2. In spring, buy apricots, artichokes, asparagus, avocados, beets, carrots, cauliflower, cherries, english peas, fava beans, radishes, rhubarb and spinach. It's best to ask a produce manager on the spot if something is worth buying. A few tips: Avocados should be slightly soft and squeezable. Apricots should have a uniform color and shape and be slightly soft, as well. Spinach should have bright green, crisp leaves.

3. In summer, by berries, corn, cucumbers, eggplant, figs and garlic. Berries usually have a nice aroma when they're ripe. If they appear fresh on the underside of the container (not mushy or moldy), they're probably safe. Eggplants should be shiny and firm, the smaller they are means they're younger and sweeter. Figs are best when they're ripe and soft, almost shriveled.

4. In fall, buy apples, arugula, broccoli, brussels sprouts, fennel, hard-shelled squash, pears, persimmons, pomegranate, sweet peppers and sweet potatoes. Broccoli shouldn't have any yellow spots, and should smell sweet--not like cabbage. Squash shouldn't have soft spots. Pears are best when firm, but offering some give at the stem end.

5. In winter, broccoli rabe is the most well known piece of produce. It's standards for purchase are the same as any broccoli.

6. Buy any time if it looks safe. Out-of-season produce doesn't mean it's not still fresh and flavorful, it's probably just a bit smaller or has a weaker taste than in-season produce.

Tags: best when, should have, shouldn have, slightly soft, they ripe, when they, when they ripe

Make Beet Borscht

This Russian-style beet and cabbage borscht is part of the culinary repertoire of Jews hailing from Eastern Europe. You can make the borscht with beef broth or vegetable broth (in which case you can serve the borscht with either a kosher dairy or a kosher meat meal). The ruby-red soup is kosher for Passover and serves 6.

Instructions

Bake the Beets

1. Preheat oven to 325 degrees F.

2. Trim tops off beets, leaving 1 inch of stalk. Reserve the beet tops. Wash, scrub and towel off beets, but do not peel them.

3. Place the beets in a small glass or ceramic baking dish. Bake uncovered for 45 minutes.

4. Remove baked beets from the oven. Allow them to cool enough to be handled.

5. Peel off jackets and cut off tips and remaining stalks.

6. Grate the cooked beets in the food processor or by hand.

7. Place 1/2 cup of the beets in the refrigerator. (You'll add these when the soup is chilled.) Set aside the rest to cook with the soup.

Make the Soup

8. In a large nonstick stock pot, heat 1 tbsp. olive oil. Add the grated onion, 1 tsp. pressed garlic, cabbage, carrots, tarragon and bay leaf.

9. Saute for 3 minutes and remove the bay leaf. Mix in the matzoh meal.

10. Add the broth, balsamic vinegar, the larger volume of beets, and salt and pepper to taste.

11. Cover and bring to a boil. Continue boiling for 2 minutes. Shut off heat. Remove cover and cool.

12. Replace cover and place borscht in the refrigerator to chill completely.

13. Before serving, wash reserved beet tops. Dry them with a towel and chop them into bite-size pieces.

14. Heat the rest of the olive oil in medium-size, nonstick skillet over a medium flame. Add the remaining garlic and saute for 30 seconds.

15. Add beet tops and saute for 1 1/2 minutes. Remove beet tops from heat and allow to cool to room temperature.

16. To serve, place chilled borscht in large chilled bowls.

17.If you prepared the borscht with a vegetable broth, garnish with cooked beet tops, a dollop sour cream or yogurt and a sprinkling of chilled, grated beets. If you used beef broth, omit the sour cream or yogurt.

Tags: beet tops, borscht with, beef broth, cream yogurt, minutes Remove, Place beets, sour cream

Make Marshmallow Toffee

If your sweet tooth is calling out for something new and different, make a batch of marshmallow toffee. The gooey marshmallow center is surrounded by smooth, creamy toffee and a crispy outer coating. Although the marshmallow toffee tastes impressive, it's really very simple.

Instructions

1. Combine the butter with the toffee and condensed milk in a double boiler. Heat the mixture over low heat, stirring constantly, until the ingredients are melted together, about 10 to 15 minutes.

2. Pour some of the puffed rice cereal on a baking sheet, making a thin, even layer.

3. Dip each large marshallow into the warm toffee, allowing the excess to drip back into the double boiler. Immediately roll the coated marshmallow in the puffed rice cereal.

4. Place the dipped marshmallow toffee on the waxed paper to cool and repeat until all of the toffee has been used.

5. Store the marshmallow toffee in a sealed container and serve it at room temperature.

Tags: marshmallow toffee, double boiler, puffed rice, puffed rice cereal, rice cereal

Deep Fry Cheese Balls

For a fast, flavorful and fun appetizer, try deep fried cheese balls. Mozzarella is a favorite cheese for this dish, which is popular in restaurants and at home. Serve the fried cheese balls with a medley of other deep fried vegetables to create an inexpensive sampler.

Instructions

1. Cut the mozzarella into bite-size pieces. Roll the pieces into balls and place in a sealable plastic bag with flour. Shake the bag to coat the cheese. As an alternative, place the balls on a plate with flour and roll until coated.

2. Heat the oil in the deep fryer to 360 degrees F. Use vegetable oil.

3. Beat the eggs thoroughly. Use a little water to thin the mixture. Spoon the flour-coated balls into egg mixture and coat generously.

4. Use a spoon to drop the balls onto a plate of seasoned breading mixture. The breading mixture may be seasoned or Italian bread crumbs or a pre-packaged breading mix. Add a little grated Parmesan cheese or Italian seasoning, like garlic or thyme, to the breading mixture, if desired. Coat the balls completely with the breading mixture; use hands if necessary.

5. Place the balls into the deep fryer. Watch carefully, as the cheese cooks quickly. Cook until golden brown, approximately 10 to 30 seconds. Cooking time varies, based on the number of balls cooked, the age of the oil and the type of deep fryer. Do not overcook.

6. Remove the fried cheese balls from the deep fryer. Drain on paper towels to remove excess oil. Serve with dipping sauce. A chunky marinara sauce is a popular choice.

Tags: breading mixture, deep fryer, cheese balls, fried cheese, fried cheese balls, balls into

Cook Baked Chicken

There is nothing quite as delicious as a baked chicken. Chicken is quite inexpensive and can be prepared for use in a variety of dishes, but the baked chicken remains a tried and true favorite. This is a main course that can almost cook itself, providing the freedom to focus on more time consuming side dishes. Baked chicken is a safe dish to choose not only for family dinners, but for entertaining as well. Seriously, it is next to impossible to destroy a dinner featuring baked chicken. Follow these directions to create a meal that is a staple for many families.

Instructions

Getting Started

1. Gathering your ingredientsA quick trip to the local supermarket will most likely be all that is needed to find the baking hen, Lawry’s Seasoned Salt, and aluminum foil. If needed, an oblong oven proof dish can be purchased from a dollar store or one of the chain department stores. They are quite easy to find.

2. Preparing the chickenPreheat the oven to 350 degrees. The first thing to do is wash the chicken thoroughly under running cold water for 10 minutes. Pat it dry with a paper towel. Holding the hen with the legs up, put the Lawry’s Seasoned Salt inside the body. Rub the seasoned salt all around inside of the hen. Don’t be squeamish. This part is important and has to be done.

3. Baking the chickenThe chicken is now ready to be placed in the oven proof dish. Add 1 cup of water to the dish. Use enough of the aluminum foil to cover the chicken tightly. Let it bake, checking occasionally for the degree of browning. The baking time will take approximately 1 hour. Once the chicken is browned, remove it from the oven. Take the foil off of the chicken and return it to the oven for another 10 minutes.

4. Serving the chickenOnce the chicken is fully browned, remove it from the oven. Drain the drippings from the pan into a 3 quart sauce pan and set aside to make gravy. Let the chicken cool for 10 minutes. Slice and serve.

Tags: baked chicken, aluminum foil, browned remove, browned remove from, from oven, Lawry Seasoned, Lawry Seasoned Salt

Preserve Cheese In The Refrigerator

All cheeses follow the same storage method for refrigeration.

To preserve the freshness of any purchased cheese, store it in the refrigerator. This slows the growth of mold and the degrading of the cheese. Fresh cheeses, such as cottage cheese, only last one to two weeks compared to the two months of storage for very hard cheeses like parmesan, according to North Dakota State University Agriculture Extension.

Instructions

1. Tightly wrap cheese in parchment paper or wax paper. Press the paper firmly against any cut edges of the cheese to prevent air contact, which dries out the cheese.

2. Cover the paper wrapped cheese with a loose covering of plastic wrap. The plastic wrap must be loose to allow the cheese to breathe and avoid becoming soggy.

3. Place the plastic wrapped cheese into an air-tight container to keep it from picking up refrigerator odors.

4. Store the cheese in the warmest part of your refrigerator, such as on the door. Keep cheese for up to two months in the refrigerator for hard cheeses and up to two weeks for soft cheeses.

5. Discard the entire block or container of soft cheese if you notice any mold. Soft cheeses include cottage, cream or ricotta. Cut off the moldy area and a 1-inch radius around it from hard blocks of cheese such as cheddar or Swiss, and retain the remaining cheese for use.

Tags: hard cheeses, plastic wrap, wrapped cheese

Make Roasted Shallot Vinaigrette

If you want to impress yourself and your guests, try this deeply flavored salad dressing. Shallots are roasted, then pureed into a vinaigrette. The deep, sweet flavor is also good on seafood, roasted vegetables and beef. This recipe yields about 1 1/2 cups.

Instructions

1. Heat the oven to 400 degrees F.

2. Peel and core the shallots.

3. Halve the shallots lengthwise and toss with some of the oil. Be generous.

4. Heat a small ovenproof skillet over high heat. Add a little oil to the pan, then place each shallot half in the pan cut-side down. They should be sizzling rapidly.

5. Cook on the stovetop for about 2 minutes, until the bottoms of the shallots begin to turn golden, then place the pan in the oven.

6. Cook for about 20 minutes, until the shallots brown and soften. Don't let them burn. Let the shallots cool in the pan.

7. Scrape the shallots and their oil into a food processor.

8. Add all remaining ingredients except the chives and the remaining oil. Season well with salt and pepper.

9. Start the food processor. Pour in the oil in a thin steady stream.

10. Shut off the machine, pour the vinaigrette into a container, and stir in the chives.

11. Keep in mind that the dressing will begin to separate after a few hours. Serve it soon, or you can whisk or shake it back together when ready to serve.

Tags: about minutes, about minutes until, food processor, minutes until, then place

Make Barbecue Rub

Making a BBQ rub is more art than science and is all about following the taste buds wherever they may lead. The combination of rubs that are possible is almost infinite. It is up to personal taste to create the perfect blend. There are general rules to follow to make the final result a culinary delight.

Instructions

1. Establish a primary taste preference. A rub can be salty, spicy, sugary or peppery. Ascertain what taste is preferred is the starting point for a great barbecue rub.

2. Choose between wet or dry barbecue rubs. The difference between the two is that a liquid or marinade is used in wet rubs. With dry rubs it is strictly peppers, spices, sugars and salts. Most barbecue rubs are dry but there are good wet rubs. The problem with wet barbecue rubs is that they do not store nearly as long as dry barbecue rubs. Also there is more of mess with wet barbecue rubs.

3. Decide between creating an original blend or using a recipe. On the one hand, why reinvent the wheel? There are plenty of good sources on the Internet for barbecue rub recipes (see resources section). Oh the other hand, half the fun in barbequing is creating ones own special blend. The choice is up to the individual and can be influenced by time constraints or other circumstances that make concocting a special blend impractical.

4. Combine the ingredients. Blend the spices, salts, sugar and peppers thoroughly. Some say salt can dry meat out but this is not necessarily the case. Salt can actually aide in absorbing the flavor of the barbecue rub into the meat.

5. Marinate the meat with the barbecue rub. Let the rub settle into the meat for at least a few hours and as long as a day in the refrigerator with the meat covered.

6. Store the rub for later use. Once the meat is seasoned put the left-over barbecue rub into an air tight container.

Tags: barbecue rubs, with barbecue, barbecue into, into meat, rubs that, special blend

Make Green Popcorn

Green popcorn is appropriate to several different holidays. During the Christmas season, you can create green popcorn to string on the tree. For St. Patrick's Day, you can make green popcorn as a fun snack food or use it as a cute decoration. You can make two types of green popcorn: edible and non-edible.

Instructions

Edible Green Popcorn

1. Pop a bag of popcorn in the microwave or on the stovetop. Consider using butter-flavored popcorn, since the coloring will be picked up by the butter. You can use almost any type of popcorn, including kettle corn, light popcorn or white cheddar.

2. Add green food coloring to the plastic bowl while your popcorn is popping. A little goes a long way, so only use 1 to 3 drops. You can add more food coloring if necessary after you mix in the popcorn.

3. Mix in your popped popcorn. Cover the dish with a lid or plastic wrap and shake or toss, as you would a salad. Shake vigorously, so the food coloring mixes into the popcorn. Check to see how green your popcorn is. If it is not a dark as you would like, or if it did not cover all of the popcorn, add 1 more drop of food coloring. Shake again and repeat the process until you are satisfied with the results.

Inedible Green Popcorn

4. Pop some popcorn and let it sit for a day. You want the popcorn to be stale so it is easier to paint. Put on rubber gloves so you will not get paint on your fingers. Paint each piece of popcorn green using acrylic paint and a paintbrush.

5. Place each piece of popcorn on wax paper to dry. The wax paper is used because the popcorn will not stick to it. Now add your painted green popcorn to a bowl for decoration, or create a garland with it for a Christmas tree or St. Patrick's Day decoration.

6. To make garland with the non-edible green popcorn, use a needle and thin string. Knot the string at one end and place the needle at the other end. Push the needle through each popcorn piece and slide to the first knotted end. Repeat this process until the entire length of string is filled with green popcorn.

Tags: food coloring, green popcorn, decoration make, each piece, each piece popcorn, garland with

Make The World'S Best Key Lime Cake

Key lime juice makes a delicious cake.

Key lime juice or zest can be used to make a number of tasty desserts, from ice cream to cheesecake to the ever popular key lime pie. A key lime cake is equally delicious and easy to make. The world's best key lime cake should use both key lime zest and juice to bring out the best possible flavor. Remember when shopping that key limes are different from regular limes. Key limes are smaller, have a stronger aroma and more juice than regular limes.

Instructions

1. Mix the butter and sugar together so they are light and fluffy. Separate the egg yolks from the whites. Add the yolks to the butter and sugar mixture.

2. Stir in the key lime zest.

3. Sift the flour, baking powder, baking soda and salt together.

4. Alternate adding the dry ingredients with ½ cup of the key lime juice to the butter mixture and mix well.

5. Beat the egg whites so they are stiff. Fold into the cake batter.

6. Add the batter to the Bundt pan and bake at 350 degrees for 30 minutes.

7. Let the cake cool for 10 minutes.

8. Sprinkle the powdered sugar over the top of the cake and serve.

Tags: lime juice, butter sugar, lime cake, lime zest, regular limes

Make Beigli

Beigli is a traditional Hungarian treat often served at Christmas and Easter. It's also a Jewish tradition, sometimes called kindli, served at Purim. Traditionally made with either walnut or poppy filling, you can also mix both together for your dish. Learn how you can make beigli with a walnut filling easily before your next family gathering.

Instructions

Make the Dough

1. Combine sugar and butter in the stand mixer bowl. Mix on high until smooth and creamy.

2. Add egg yolks and cream and blend until mixed well.

3. Mix flour and yeast together, and add it to the mixture. Blend until completely combined.

4. Wrap dough in plastic wrap and place in the refrigerator overnight.

5. Remove dough from the refrigerator the next day, about 1 1/2 hours before you're ready to bake it.

Make the Filling

6. Bring water, sugar and the rind of one lemon to a boil in a medium saucepan.

7. Stir in walnuts.

8. Remove the pan from the heat and add grapes.

9. Allow the filling mixture to cool.

Shape and Bake the Beigli

10. Divide dough into three equal parts. Roll out each of these parts to about 1/4-inch thickness.

11. Spread one-third of the filling over each rolled-out dough, and roll up like a jellyroll.

12. Place the rolls in a baking dish. Use the pastry brush to coat each roll with egg yolk. Cover the pan, and put it in a warm spot for the dough to rise for about 1 hour.

13. Brush the rolls with egg white, and put them in the refrigerator for 1/2 hour.

14. Bake the rolls at 375 degrees F for 35 to 40 minutes, or until the dough is a golden brown.

15. Allow rolls to cool completely, remove from the pan and slice to serve.

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The Aztec Indians Of Mexico

The Aztec Empire was perhaps one of the greatest empires in history. They had the most powerful empire out of all the tribes that existed between the fourteenth and sixteenth centuries, and their legacy lives on in their descendants of today. From the legends of fierce warriors to their controversial religious beliefs, they left an amazing legacy to be explored.

History

The Aztec Indians originated in the Valley of Mexico, moving southward and settling at Lake Texoco. This move was a result of the Sun God, Huitzilopochti, telling the Aztec chief to relocate his tribe. They built their capital on what is now Mexico City, and called it Tenochtitlan. It was here in their capital that they began to build great flat-top pyramids with temples on them. These temples were used for their rituals in which a human sacrifice would take place. The sacrifices were in honor of the Gods they worshiped, believing that an offering of human blood would provide them with protection from evil.

Significance

The Aztecs are known to be the last and greatest Indian Empire to have existed in Mexico. While the power of their warriors invoked fear among surrounding tribes, it was this power that enabled their empire to become virtually indestructible. Even after their demise in 1521, their civilization lives on today in Mexico. It has been approximated that there are over one million Aztec descendants still in existence. The impact the Aztecs had on architecture, art and tradition lives on in the heart of those who came from them.

Function

When the Aztecs moved their people south to Lake Texoco, they found that they were unable to be productive with agriculture because their empire was built on an island. This was the turning point for the Aztecs and the moment their empire flourished. They began to conquer the tribes of the surrounding areas, taking control of their land and making them pay treasures (taxes) to the Aztecs. The land they conquered also gave them access to food and livestock. This is how the Aztecs grew to be wealthy. They also began building bridges, canals and causeways as a means of efficiency and a way to decrease their travel time when promoting their trade and economy.

Features

The one thing that truly separated the Aztecs from other tribes was their polytheistic religion. They believed in more than one God and felt that human sacrifice was the greatest way to honor them. During their sacrifices, they would lay the man, woman or child to be sacrificed on a flat stone called a convex while they were still alive and stab them, cutting out their hearts and offering the blood to the God being worshiped. When this was complete, the body would then be thrown down the stairs of the temple to other members of the tribe. It was then that the sacrificed person's legs and arms would be cut off, cooked and eaten in honor of the person sacrificed and in honor of the God. During major rituals, one of their warriors would be sacrificed and during a minor ritual, they would sacrifice a prisoner they had captured from the surrounding tribes.

Types

There were two major Indian civilizations during the time the Aztecs held their empire; the Mayas and the Aztecs. While the Aztecs were violent by nature, the Mayas were a more civilized and social civilization. They spoke different languages and lived in different areas. While the Aztecs ruled in the desert valley of south Mexico, the Mayas lived in the jungles of Southern Mexico, Belize and Guatemala. The local tribes feared the Aztecs, while the Mayas were more advanced socially and were not eager to fight.

Time Frame

The Aztec Empire reigned for two centuries. When Cortes and his band of conquistadors came to Mexico in search of gold and slaves in 1591, they discovered a large civilization of Indians rather than the small tribe they had expected. Initially, the Aztecs saw him as a representative of the great white God and treated him with respect. This all changed when Cortes began melting the gold statues the Aztecs had built in honor of the Gods they worshiped, sending the gold back to Spain. They quickly fought to defend what was theirs and won, sending Cortes and his army of men back to where they came from. However, in 1521, the Aztec Empire met its demise when smallpox spread throughout their land, making it easy for the conquistadors to return and win the second battle, ending one of the greatest civilizations in history.

Effects

The Aztec traditions live on today, through the people of Mexico. Their language, Nahuate, is still spoken by more than 1.5 million Mexicans. Mexico City was built over the Aztec capital of Tenochtitlan, making it the one of the oldest cities to exist. Mexican cuisine has been flavored by the agricultural contributions the Aztecs have made. Lastly, the Mexican flag bears the emblem of the Aztec legend.

Tags: their empire, Aztec Empire, Aztec Indians, came from, Gods they, Gods they worshiped, honor Gods

Substitute For Urad Dal

The beauty of Indian cuisine is its variety. The sheer diversity of spices, seasonings, cooking methods, regional distinctions, dishes and component ingredients makes eating and cooking Indian food a novel, exciting experience each time. One ingredient often used in Indian cuisine is urad dal, a black bean with a white interior. Urad dal has an earthy flavor and is a common ingredient in curry. If you're short on urad dal, you can substitute it for other ingredients.

Instructions

1. Replace urad dal with black lentils, which are similar in taste, texture, color and shape.

2. Use mung beans. Mung beans are a small legume that are easy to cook because they don't require soaking.

3. Substitute with azuki beans, which are reddish and small like urad dal, and have a similar texture and taste.

4. Mask the difference in taste between urad dal and your substitution by tweaking spice combinations. Disguise the substitution by adding more of another ingredient (or combination of ingredients) to balance it out.

5. Use urad dal flour in the absence of beans, if it will work in your recipe. This flour is composed of ground, dried beans.

Tags: Indian cuisine

Cook Chuck Roast In The Crockpot

Choose a well-marbled chuck roast for slow cooking.

Create the savory, roasted taste you crave without turning on the oven. Use a slow cooker to make meat that tastes oven-roasted and produce a tender result with less fuss. Crock-Pot cooking uses moist heat and a longer cooking time to deliver a delicious roast. Preparing a chuck roast in a slow cooker allows you to do the prep work, leave the house for a few hours and return to find dinner ready and waiting.

Instructions

1. Trim the excess fat around the outside of the chuck roast with a sharp knife.

2. Mix the salt, pepper and other spices in a bowl. Rub the spice mixture on to the surface of the meat.

3. Pour the flour into the shallow pan. Dredge the roast in flour, coating both sides.

4. Heat 2 tbsp. vegetable oil in a heavy skillet. Sear the floured roast on all sides in the hot oil until a crusty brown outer coating is achieved. Remove the roast from the skillet and turn off the stove.

5. Wash the potatoes and carrots with water in the sink. Peel only the carrots and cut into 2-inch chunks. Cut the potatoes in half. Peel and slice the onion.

6. Place the halved potatoes and carrot chunks in the bottom of the Crock-Pot. Set the browned roast on top of the vegetables. Spread the rings of the sliced onion over the top of the roast.

7. Add hot water to the roast and vegetables in the Crock-Pot; just enough to cover about half the height of the meat.

8. Cover the Crock-Pot and set it on "Low." Leave the slow cooker covered and do not open the lid for the duration of the cooking time. Cook the roast for 8 to 10 hours.

Tags: slow cooker, chuck roast, chuck roast slow, cooking time, roast slow, roast vegetables

Make Baked Oysters

Bake your oysters to create a unique dish to share.

Oysters are a type of seafood that can be eaten raw when fresh or cooked in various different ways. The way an oyster tastes depends upon the area in which it was harvested. Oysters contain healthy amounts of protein, carbohydrates and lipids, and can be eaten as a part of a low-cholesterol diet. Baking oysters is an effective way to serve a unique seafood dish to family and friends.

Instructions

1. Preheat the oven to broil at 450 degrees Fahrenheit.

2. Shuck your oysters from the shells. Scrub the shells until they are cleared of residual oyster.

3. Brush the insides of each shell with half of the metled butter using a marinating brush.

4. Place a layer of cooked and drained spinach leaves onto each shell.

5. Take the oysters and dip each into a bowl containing the Worcestershire sauce. Make sure to cover each oyster completely with the sauce.

6. Place two marinated oysters onto one shell and lightly sprinkle the meat with the remaining melted butter and the grated Gruyere cheese.

7. Place the shells containing the oysters onto a large cookie sheet and broil them until the edges of the oyster meat curl upwards.

8. Remove the oysters from the pan and serve them while they are hot. Each serving is approximately six oysters.

Tags: each shell, oysters from, oysters onto, your oysters

Make Homemade Bird Seed Treats

Make Homemade Bird Seed Treats?

Indoor pets or wild birds dining at your outdoor feeder enjoy homemade birdseed treats. A simple treat for birds is made by bringing suet or lard to room temperature and mixing in birdseed, nuts, fruits or cereals. The mixture can be spread onto a pinecone and hung from a tree outside or in your pet's cage. Lots of other treats can be made.

Instructions

1. Make a suet block by melting one pound of lard with three-fourths cup peanut butter. Combine one-half cup flour, one-half cup cornmeal and one cup of sugar. Mix the dry ingredients into the lard and peanut butter mixture. Add one and one-half cups of mixed seed and spread in a nine-by-five inch bread pan lined with plastic wrap. Let cool and cut into four portions.

2. Twist several pipe cleaners together end to end. Slide Cheerios onto the pipe cleaners and dab peanut butter onto each Cheerio. Dip the Cheerios into birdseed. Twist the ends of the pipe cleaners together and hang over a tree branch or on your indoor bird's perch.

3. Combine one cup of birdseed, a teaspoon of honey and one egg white. Add enough small chunks of nuts and fruit to make a thick mixture. Spread the mixture on a baking sheet lined with waxed paper and let sit for two hours. Break the mixture up into small chunks.

4. Scoop out the contents of a jar of plain or crunchy peanut butter onto a piece of waxed paper. Spray your fingers with cooking spray and roll one tablespoon of peanut butter into a small ball. Spread birdseed on another piece of waxed paper and roll the peanut butter ball in the seed. Continue until all the peanut butter is used up. Store on waxed paper in the refrigerator, or wrap in freezer paper and freeze for up to a year.

5. Coat a cuttlebone with honey and sprinkle it with birdseed. Place in the freezer until the seeds are firmly set in the honey, then bring to room temperature. Use in your bird's cage.

6. Spread peanut butter on all sides of a bagel. Roll the bagel in birdseed and chopped dried fruit pieces. Drizzle with honey and put in a 250 degree oven for five minutes. Hang outside or cut into pieces for an indoor pet.

7. Create birdseed bells by mixing two egg whites, beaten, per cup of birdseed. Line miniature terra cotta pots with aluminum foil. Pack the birdseed mixture into the pots and thread a wire through the mixture and out the drainage hole at the bottom of the pot. Set on a baking sheet and put in the oven at 300 degrees Fahrenheit until the egg whites have cooked. Cool, then remove the seed mixture. Use the wire to hang the bell.

Tags: peanut butter, waxed paper, pipe cleaners, baking sheet, Bird Seed, Bird Seed Treats, butter onto

Make French Fries In A Deep Fryer

If you love french fries, you probably cannot get enough of them. But one order of restaurant french fries can cost as much as an entire bag of potatoes for homemade french fries. However, if you don't know use a deep fryer, making homemade french fries can be a little tricky the first time. While the amounts of oil and frying instructions vary from fryer to fryer, there are a few basic rules of thumb to follow when frying french fries.

Instructions

1. Choose the right cooking oil. The BC Centre for Disease Control's "Guidelines on Deep Fryers and Frying Oil" recommends using cooking oil that can withstand high heat. Safflower, sunflower, corn, canola and peanut oil all have high smoking points and are good for deep frying.

2. Rinse potatoes thoroughly. Remove any potato eyes or sprouts. Allow to drain completely until dry.

3. Peel the potatoes (optional). Cut the potatoes in half, lengthwise. Cut the potato halves into long strips according to the desired thickness.

4. Pour cooking oil into deep fryer, taking care not to exceed the fill line. Turn the deep fryer on and heat the oil to 350 degrees F. Don't let it get too much warmer: The BCCDC states that frying oils should not exceed 355 degrees F.

5. If your deep fryer has a frying basket, remove it and place a handful of cut potatoes into the basket. Otherwise, place sliced potatoes into a metal skimmer. Slowly lower the basket or skimmer into the hot oil. Be sure to use an oven mitt to protect yourself from the hot oil.

6. Leave french fries in the deep fryer for approximately three minutes. Slowly raise the basket or skimmer. Allow the hot oil to drain over the deep fryer before moving the french fries to a plate.

7. After you have cooked all of the french fries, turn the deep fryer off. Allow the oil to cool completely before draining it into a metal container for disposal.

Tags: french fries, deep fryer, deep fryer, french fries, Allow drain, basket skimmer, homemade french

What Are The Benefits Of Almond Butter

Almond butter is a tasty and easy way to reap the health benefits of this nutritious member of the nut family. Almonds hold healthful properties themselves and, when compared to peanut butter, almond butter offers even more advantages.

Almond Butter Processing

Almond butter is manufactured additive and preservative free.

Almond butter is an unprocessed food that is prepared without using additives or preservatives, just one reason it is a healthy choice.

Health Benefits

Almond butter keeps the heart healthy.

Almond butter is beneficial in reducing heart disease and cholesterol through the high monounsaturated fats in the almonds, according to physician Kristie Leong, in an article on HealthMad.com entitled, "The Phenomenal Health Benefits of Almond Butter." Almonds are also rich in antioxidants and contain important vitamins and minerals including vitamin E, vitamin B2, magnesium and calcium.

For Weight Control

Weight and blood sugar can be controlled by eating almond butter.

Dr. Leong promotes almond butter to help with weight management. Leong says it benefits the body because it is high in fiber and protein in addition to having monounsaturated fats. It also helps to regulate blood sugar.

For Allergy Sufferers

Almonds are an ideal substitute for those with peanut allergies.

Almond butter is a beneficial substitute for peanut butter for those who suffer from peanut allergies, as it typically can be tolerated by most people. Almonds and peanuts are in separate food families, with almonds being in the nut family and peanuts being legumes.

To Reduce Prostate Enlargement

Two teaspoonfuls of almond butter daily can help to reduce prostrate enlargement.

Nutritionist Greg Hottinger, who penned the book, "The Best Natural Foods on the Market Today," writes that prostate problems are reduced by adding almond butter to the diet. Almonds have plant sterols, which can lessen prostate enlargement with only 2 teaspoons of almond butter daily.

To Lower Blood Pressure

Almond butter can help to lower blood pressure.

Calcium, potassium and magnesium are three minerals that have a strong presence in the make-up of almond butter. These minerals benefit the body by helping to lower blood pressure, wirtes Dr. Leong.

Tags: Almond butter, almond butter, Benefits Almond, Almond butter, Almond butter beneficial, almond butter daily, Benefits Almond Butter

History Of Ranch Dressing

History of Ranch Dressing

Ever wonder where the famous, ever-loved Ranch salad dressing originated? Are you curious as to how it got the name Ranch to begin with? Is what they say on the Hidden Valley commercials about the dressing true? Well this article can tell you all about the beloved dressing and dip used by millions of people every day.

Creators of Ranch

The creators of Ranch dressing are Gayle and Steve Henson from a dude ranch outside Santa Barbara, California. That name of that ranch was Hidden Valley Ranch. The Hensons opened this ranch in 1954 and visitors came to enjoy horseback riding and taking in the scenery. However, the more memorable experience of these trips was generally the taste of the homemade salad dressing served at the ranch. On the menu at the dude ranch was a special salad dressing made up of buttermilk, mayonnaise and a dry mix of herbs and spices. This dressing became termed Ranch and soon was the only salad dressing served.

Exposure of Ranch Dressing

As more and more people began to visit the Hidden Valley Ranch and taste the special salad dressing concocted by the Hensons, word spread about the amazing flavor of this wonderful dressing. When a guest requested to take a large batch of the dressing with him to Hawaii for a party he was hosting, Steve Henson agreed. Soon that guest wanted more because everyone had fallen in love with the Hidden Valley Ranch dressing.

Marketing the Product

Steve Henson realized he had a great product and wanted to expand on his success. He hired extra help for mixing the dressing at the ranch. He then decided to sell a powdered mixture of the herbs and spices used in the Ranch dressing. However, the problem with the powdered packets was that it required users to mix it with their own buttermilk and mayonnaise, and many households did not keep buttermilk on hand.

The Sale of Ranch Dressing

Steve Henson decided to sell the Hidden Valley Ranch brand in 1972 to the Clorox Company for $8 million. The company then decided to change some things to make the dressing more easily usable for consumers. They added butter flavoring to the mix so that users would not have to mix the herbs and spices with buttermilk; they could use plain milk instead. However, in 1983 the dressing really soared when a shelf-stable bottled version of the dressing became available. At this time the new rage was bottled salad dressing that did not have to be refrigerated, and Hidden Valley Ranch was one of the new products available. Clorox added preservatives to the recipe to keep the dressing shelf stable for up to 150 days.

Ranch Takes America by Storm

Ranch dressing soon became incredibly popular, overtaking the more common salad dressings such as Italian, Caesar and Thousand Island. In the 1980s mayonnaise was at the top of its game and Americans completely approved of its use in just about everything. Ranch came along as an alternative when restaurants began using it in their recipes, increasing the demand for the dressing. Ranch began to be used as a dipping sauce, on burgers and sandwiches and as flavor for chips such as Hidden Valley Ranch Wavy Lays. Ranch is now a common household name, and dozens of other salad dressing companies have created their own version of the dressing. Although Hidden Valley Ranch is the original Ranch dressing, varieties can be found such as Cucumber Ranch, Bacon Ranch, Spicy Ranch and more. The dressing is now sold in more than 30 countries.

Tags: Hidden Valley, Hidden Valley Ranch, salad dressing, Valley Ranch, Steve Henson, herbs spices

Make Refried Beans

Use refried beans as a tasty side to Mexican dishes.

Refried beans, a common side to Mexican and Southwestern dishes, complement tacos, burritos, tostadas and a wide range of other foods. Dried beans need to be cooked for well over two hours and can be left unattended for the most part, allowing you to work on other cooking projects or go about your day. Substituting olive oil for pork lard or bacon fat is a healthier and vegetarian-friendly option for frying.

Instructions

1. Put the beans into a large cooking pot and cover with 3 quarts of water. Bring the water to a boil, then reduce the heat to low. Cover the pot and let the beans simmer for about 2-1/2 hours, or until the they're tender and their skins begin to break open.

2. Strain the beans with a strainer. Place the cooked beans in the large bowl. Keep the water in the pot.

3. Add the lard, fat or oil and chopped onions to the skillet. Cook on medium heat until the onions become translucent.

4. Add the beans to the frying pan. Measure out 1/4 cup of water from the cooking pot and add it to the pan.

5. Mash the beans with the masher while they are cooking in the pan until they become roughly pureed. Add water as necessary to keep the beans from becoming too dry. Stir in salt to taste.

6. Add the grated cheese to the beans if desired. Continue cooking until the beans are thoroughly heated and the cheese is melted.

Tags: beans with, cooking until, side Mexican, until they

Make Marsala Wine

Marsala is a fortified wine often used in cooking.

Marsala wine is a fortified wine that is somewhat like Port and is often used in sauces for meat, risotto, mushrooms and desserts. It is named after the Sicilian city of Marsala, from where it originates. Generally it is less well known than other fortified wines such as Madeira and sherry. It can be made using different grapes depending on whether the amber-colored Marsala or the ruby red variety is required.

Instructions

1. Place grapes in a large recipient and mash them to a pulp.

2. Put water in a saucepan and bring to the boil. Add sugar and yeast extract and let it dissolve. Pour liquid over the grapes, then leave it to cool.

3. Put the liquid in a barrel in a cool dark place for 10 years.

4. Add the must according to the type of Marsala wine you are making.

5. Add the brandy to raise the alcohol level, which should total around 18 to 21 degrees F.

6. Pour in more of the must. Filter the liquid using a sieve and hose into a barrel. Store in a cool, dry, dark place for the wine to mature.

Tags: cool dark, cool dark place, dark place, fortified wine, Marsala wine

African American Heritage Festivals Food Ideas

African American culture is rich and diverse.

Food is an important aspect of the African American people's history and culture, and an African American Heritage Festival would not be complete without it. The annual African American Heritage Festival celebrates the heritage, culture, art and history of the African American people. The festival features live entertainment, arts and crafts and a smorgasbord of African American food, also known as "soul food." Soul food is typically made from meat, vegetables, beans and potatoes.

Collard Greens with Meat

Collard greens are not really a traditional African food, but they have become common in African American dishes. For this recipe, you need two to three bunches of clean, washed collard greens leaves, combined with meat, like smoked ham, pork or beef or a combination of the three meats. Boil the meat, and halfway before the meat is done, add the collard green leaves. Use salt and pepper to taste. The dish should be done in 50 to 60 minutes.

Barbecued Beef Short Ribs

Barbecued beef short ribs are a favorite at any occasion.

Barbecued meat is a popular dish among African Americans, and it's typically the main dish served for any occasion. For this recipe, you need four pounds of short ribs beef, salt, ground pepper, soy sauce, cider vinegar, barbecue sauce and water. Use the salt and pepper as seasoning for the short ribs before marinating them in cider vinegar and soy sauce. After marinating, put the short ribs in a roasting pan, and pour in two quarts of water before putting the pan in the oven, preheated to 350 degrees Fahrenheit. Bake for about 1½ hours until the meat is tender. Remove excess water or juices, then baste the meat in barbecue sauce, and bake for another 30 minutes until it is brown. This dish is best served hot from the oven with extra barbecue sauce.

Sweet Potato Pie

The African slaves brought sweet potatoes to the United states in the 1600s, and these potatoes have been an important part of the African American diet ever since. Because of that, sweet potato pie would be an excellent food to serve during the African American Heritage Festival. To make one, you would need an unbaked nine-inch pie shell, three medium-size sweet potatoes, eggs, milk, butter, sugar, flour, lemon extract and nutmeg. Boil the clean, washed and unpeeled potatoes for 20 minutes. Let them cool for a few minutes before peeling. Once cooled and peeled, mash them until smooth. Combine the mashed potatoes with two eggs, ½ cup milk, 1½ sticks butter, 1¼ cups sugar, 1 tablespoon flour and 2 tablespoons nutmeg. Mix everything well, add 1½ tablespoons of lemon extract and stir the mixture until smooth. Put the combined ingredients in the nine-inch shell pie, and put in an oven preheated to 350 degrees Fahrenheit. Bake for 30 minutes, and you're done.

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Cook Quail Eggs

Quail Eggs

Just like any other egg, quail eggs have a hard outer shell and contain both a yolk and an egg white. Quail eggs are safe to eat and even considered a delicacy in many countries. The downside to quail eggs is their size. They are very tiny and it takes four to five quail eggs to equal one chicken egg. There are just as many ways to cook a quail egg as there are a chicken egg. One of those ways is to scramble the eggs.

Instructions

1. Stick the tip of your knife into the top of the quail egg, and then use your fingers to enlarge the opening. These shells are little harder to break open than chicken eggs.

2. Pour the egg out of the shell into a bowl. Repeat this with all five quail eggs. Add sea salt and pepper to the bowl and combine the ingredients with a fork to scramble the eggs.

3. Heat a frying pan up over medium heat. Add your butter and allow it to melt completely. Pick up the frying pan and allow the butter to spread over the entire surface. This will protect the eggs from sticking to the pan.

4. Pour the quail egg mixture into the frying pan and wait one minute. Then turn off the heat because the quail eggs cook pretty fast. Use your spatula to continue scrambling the eggs.

5. When the eggs are fluffy and there is no liquid left, the eggs are done.

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Raising Natural Beef

Raising natural beef involves giving cattle a grass and hay diet, which is considered the diet nature intended for these animals. Though many people still believe corn-fed beef is ideal for tender, juicy meat, Mother Earth News suggests consumers may be pleasantly surprised at the homegrown real meat flavor of naturally-raised, grass fed beef. Whether you are considering raising grass-fed beef for your own family or on a larger scale, the same strategies apply.

Definition of Natural Beef

The United States Department of Agriculture defines natural beef as meat that contains no artificial ingredients or added color and has been subjected to only minimal processing. In many instances, the term natural beef has also come to mean grass-fed or forage-fed beef.

Beef Grazing Guidelines

Make sure your pasture has both grass and legumes so your cattle get a healthy, balanced diet. Use rotation grazing in order to increase the quality and amount of forage produced per acre. Estimate 1 to 1.5 acres of pasture are needed for every 1,000 pounds of natural beef cows that are grazing, and partition the pasture into smaller fenced areas, called paddocks. Move the animals from one paddock once the plants are eaten down to about two inches. Give the recently grazed paddock a resting period long enough for plant roots to recover and leaves to grow back.

Selecting Suitable Winter Forage

Feed beef cattle hay that is dry but not brittle, with a nice green color inside the bale. Palatable grassy hay, which has been cut while still green, is adequate for their winter diet, but if it is coarse and dry, it probably lacks vitamin A and protein. In this case, cattle will also need some alfalfa or other legume hay in their diet.

Cut open several bales of hay to inspect it before purchasing in order to determine exactly what you are buying. Avoid damp, hot, moldy, dusty or poor-smelling hay.

Dietary Supplements for Grass Fed Beef

Remember that grass-fed beef cattle need their diet supplemented with salt and mineral blocks. A mineral block high in magnesium can safeguard against grass tetany. When the cattle are not grazing on fresh grass, give them a vitamin A supplement, either in powdered form or contained in a protein mix. A protein supplement may also be necessary in winter if cattle are eating only mature grassy hay.

Finishing Natural Beef

Natural beef should remain grass fed until ready for slaughter, which is typically at two and a half years. Though this takes more time than the feed lot approach, the cattle will also weigh an average of 200 pounds more in the end.

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