Mexican food can pickle anything from carrots to mangoes but nothing compares to homemade pickles that you can prepare in a couple of minutes and watch them eaten in a couple of seconds. Make this for a quick snack or fiesta favorite.
Instructions
1. Cut all the skin off your cucumbers, slicing close to the edge, so as not to waste the flesh. Then slice your pickles about the width of a pencil so 't too fine to absorb the juices well. Use a large bowl and place your pickles in it, spaced out so they aren't overlapping each other too much.
2. Pour the fruit vinegar or squeezed lemon juice over the pickles until they are all just under the surface. Fruit vinegars are very popular in Mexico and you can easily find them in the international aisle of the grocery store. Sprinkle 1 tsp. of salt into the bowl and swish around so that everything is evenly coated.
3. Marinade the pickles in your refrigerator for at least 2 hours. Prepare the pickles the night before and leave them overnight for a bolder flavor. This is also more convenient if you having a party, because they can be prepared in advance, leaving you more free time. Drain and serve.
4. Spice up the recipe by using jalapenos instead of cucumbers or adding a sprinkle of paprika or Mexican spices with the salt. This method is very versatile so you can tailor it to your own preferences, making it as mild or spicy as you like. Experiment with different combinations until you find your own "homemade" signature variety.
The difference between good ribs and great ribs is in the seasoning and the rubs that are applied to the raw meat before cooking. The two basic styles of rubs are wet rubs and dry rubs. There are also two basic types of each: and savory rubs. By learning which spices go well with each other, you can create your own unique signature rub for ribs like nobody else's.
Basic Wet Rubs
For a sweet wet rub, you might want to start with a mashed fruit base. Apple sauce goes particularly well with pork, but peach, papaya or even citrus also make great sweet wet rubs. You will want to add a good amount of salt to the fruit base--a little more than tastes good by itself. Remember that the point of a rub is to bring out and enhance the flavor of the meat. After adding salt, add some other spices. Spices that go sweet rubs are cinnamon, nutmeg, clove, cardamom, ginger, mace, allspice and various peppers. You might want to add a splash or two of your favorite pepper sauce. If you want the rub to be sweeter than you get from just the fruit, add some brown sugar, honey, maple syrup or molasses.
For a good savory wet rub, try using tomato paste as a base. As with the sweet rub, add a good amount of salt. Basic spices that go well in savory wet rubs are basil, cumin, paprika, mustard, onion, garlic and pepper.
With both sweet wet rubs and savory wet rubs, don't be afraid to experiment with spices. Try some of the sweet spices in your savory rub--cinnamon, ginger and clove, for instance. Or try some onion and garlic in your sweet rub.
Basic Dry Rubs
The most common base for a sweet dry rub is brown sugar. You can use either light brown sugar or dark brown sugar. For a basic sweet dry rub, add a fair amount of salt and cracked or powdered pepper to taste. Paprika and cumin make an interesting combination with cloves and cinnamon. Some dried powdered orange peel adds a whole new dimension. You might want to add a little extra heat with powdered cayenne or pepper flakes. Sweet and hot is a pleasing combination.
A savory dry rub leaves out all or most of the brown sugar. A good basic savory dry rub is salt, onion powder, garlic powder, dry mustard, paprika and black pepper. Of course, you can add or substitute any of the other savory spices, and you can always add more heat with cayenne powder or pepper flakes.
Tags: brown sugar, sweet rubs, , might want, savory rubs, well with,
This recipe is easy and the cheese means they are a great snack alone and even better with soups or salads.
Instructions
1. Butter several cookie pans. In a small bowl, blend together the hot milk, butter, sugar, and salt. Cool for about 10 minutes. Meanwhile, soften the yeast in the warm water.
2. When the yeast is softened and the milk mixture is lukewarm, stir the yeast mixture into the milk mixture. Beat in flour until the dough is firm enough to handle.
3. Turn dough out onto a floured board and knead until it is smooth and pushes against your hand as you knead. Put in an oiled bowl. Cover and put in a warm place to rise.
4. Heat oven to 300 degrees. When dough has doubled in bulk, remove to a lightly floured board and roll out into a rectangle no more than 1/2 thick. Cut the dough into slices 1/2 inch wide and about 4 to 5 inches long. Place sticks on the buttered pans leaving about 1 inch between them. Cover and return to warm place to rise for 15 minutes.
5. Ad sticks rise for the last time, prepare your egg and water glaze. Brush the sticks with the glaze and bake for about 20 to 25 minutes, until they JUST start to brown.
6. Remove sticks from oven. Brush quickly with a more glaze and roll them in the grated Parmesan. Return to oven and bake for the additional 5 minutes. They should be slightly browned. Cool on racks. Enjoy!
Tags: about minutes, Bread Sticks, floured board, milk mixture, place rise
A caramel twist can make homemade apple pie even sweeter.
A caramelized apple pie is an easy and fresh apple pie option. This kind of pie takes a lot of ingredients but doesn't take a lot of time to put together. It works best for special occasions and holidays, but it can be served at anytime friends and family get together.
Instructions
Prepare Apples
1. Preheat the oven to 375-degrees Fahrenheit.
2. Place one pie crust into the pie plate and gently mold it to the form of the plate. Some of the pastry should overhang over the edge of the pie plate.
3. Mix together sugar, ¼-cup flour and cinnamon in a mixing bowl.
4. Peel, core and slice apples into wedges. Add the apple wedges into the mixture and stir until all of the apples are coated. Pour the the bottom crust. Sprinkle lemon juice over the apple mixture.
Topping
5. Mix oatmeal, brown sugar and 3 tbsp. flour together in the mixing bowl. Add butter/margarine and mix in with a fork or whisk to make coarse crumbs. Spread the mixture over the apples.
6. Cut the second pie pastry crust into ½-inch strips. Weave the strips over the apples to make a lattice crust. Place a strip on the edge of the pie plate (strip-1). Turn the plate 45 degrees and place a strip down that edge (strip-2). Rotate back to the strip-1 and add ¼-inch away from the first. Rotate to strip-2 and add ¼-inch away. Continue until the pie is covered. This allows the apples to cook and the crumbs to bake.
7. Press a fork on the pie crust that is on the edge of the pie plate and continue around the entire plate. This will seal the edges of the pie. Cut off any overhanging crust.
Baking
8. Cover the sealed edge of the pie with aluminum foil to prevent burning.
9. Bake on the lowest shelf in the oven for 25 minutes. Remove foil and bake for an additional 25 to 30 minutes, or until the filling bubbles.
10. Remove pie from oven and place it on a cooling rack. Let it cool for 10 minutes.
11. Drizzle caramel topping over and in between the lattice crust to cover the crust and apples. Sprinkle nuts over the caramel.
Tags: edge plate, another strip, , apples into, crust into
Brine your turkey for a juicier, more flavorful feast.
One way to avoid overcooking meat and seafood is brining, or soaking lean meats or seafood in a solution of salt, sugar and water prior to cooking to make for a smoother texture and juicier flavor. As the meat soaks in the solution, it slowly takes on the flavors of the seasoning and becomes covered in a sticky coating. Once the meat is heated and cooked, the sticky coating turns into a jelly-like barrier, trapping in the meat's moisture. A wide array of brine formulas exist, but you can use a standard, all-purpose brine for most things.
Instructions
1. Choose the meat you would like to brine. The best options are ones that are lean and have a mild flavor, such as pork, poultry and turkey. Shrimp is also a good candidate.
2. Mix together cold water, sugar and salt in a brining container. For every pound of meat, use 1 qt. of cold water and a bit of either apple cider or orange juice, 1/2 cup of sugar, and 1/2 cup Diamond Crystal kosher salt. Kosher salt measurements vary depending on the brand you use.
3. Stir mixture together until sugar and salt dissolve.
4. Add extra ingredients for flavor. Some examples are dried herbs and spices like sage, basil, rosemary, cinnamon and cloves, citrus slices, black peppercorns and garlic cloves.
5. Place meat or seafood in brining container and submerge in the solution. If you are using a large , be sure that the meat is fully submerged in the brine by weighing it down with a heavy plate or bowl.
6. Refrigerate. If the you are using is too large to fit in a refrigerator, cover the meat with ice packs. For every pound of meat you are brining, refrigerate for 1 hour before roasting.
Tags: brining container, , every pound, every pound meat, meat seafood, meat seafood brining
Beer is one of the most popular adult beverages in the world. It is made in a variety of different flavors from many countries. Microbreweries are small breweries that make beer onsite in small quantities. This process can be replicated on an even smaller scale to make beer at home. Home-brewed beer allows individuals to make beer to satisfy their taste.
Instructions
1. Purchase a homebrew equipment set at a large liquor store or online at a homebrew website such as Listermann Manufacturing.
2. Buy a beer kit in the flavor/style of your choice. These are also available at large liquor stores or online at websites like Listermann's.
3. Sanitize your equipment with the sanitizer solution from your equipment set. Proper sanitation is important to avoid unwanted flavors in your beer.
4. Pour 1 1/2 gallons of water to your brew pot or per the directions in the kit that you bought. Bring to a boil.
5. Add the malt extract syrup that came in your beer kit, along with 1 1/2 lb. of dried light malt extract to the boiling water. This liquid is now called wert. Boil the wert for 1 hour.
6. Strain the wert into the fermenter that came with the homebrew equipment kit.
7. Add water to the fermenter to make the total volume 5 gallons and allow it to cool to 70 degrees F.
8. Add the yeast that came with your beer kit to the cooled wert in the fermenter
9. Attach the lid to the fermenter, and attach fermentation airlock to the lid.
10. Place the fermenter in a dark place at room temperature. Allow it to sit until air bubbles stop bubbling through the airlock. Your liquid is now beer.
11. Sanitize your bottling bucket, transfer tubing, bottles and bottle caps.
12. Siphon the beer from the fermenter to your bottling bucket. Be careful to leave the solids in the bottom of the fermenter.
13. Add ? cup of sugar to the beer in the and stir well. Try not to stir too much air into the beer.
14. Fill your beer bottles, leaving 1 inch of headspace in the neck of the bottle. Cap them immediately.
15. Let the bottles of beer age 2 to 3 weeks in a cool dark place.
16. Enjoy your homebrew!
Tags: your beer, bottling bucket, make beer, that came, came with, dark place, homebrew equipment
Due to the short storage life of fresh mushrooms, cooks often like to dry fresh mushrooms to extend their shelf life considerably. Fresh mushrooms are easy to dry and store well once they are dried. Dry in a food dehydrator for best results. Once they feel crispy like crackers, they are sufficiently dry and are ready for long-term storage. When you are ready to use dried mushrooms, reconstitute them with warm water.
Instructions
1. Use the vegetable brush to clean the mushrooms. Do not moisten them to clean, but rather use the dry bristles of the brush to remove dirt. You may wish to slice hollow mushrooms to make sure there are no insects hiding within the inner cavities of the mushrooms.
2. Slice the mushrooms into 1/4-inch slices and place them onto the food dehydrator trays in a single layer.
3. Set the dehydrator temperature to 110 degrees F. Dry the mushrooms until they are crisp and then remove them from the dehydrator. The drying process will take approximately four to six hours.
4. Place the dehydrated mushrooms into a glass jar or into the plastic bags for storage. Seal the container or the plastic bags and place the dried mushrooms in a cool, dry location to store. Dried mushrooms will keep for between 6 and 12 months.
5. Use dried mushrooms by soaking them in warm water for approximately 30 minutes. This will reconstitute the moisture in the mushrooms and you can then use them in the same way you would use fresh mushrooms.
Send a gift of wine from Napa to family and friends.
A visit to Napa wineries is not complete without sending a bottle of wine home or to friends and family. The United States Postal Service will not ship wine or any alcoholic beverages from Napa or any other location. There are shippers, however, who will ship your wine bottle. Since wine bottles are so fragile, it is important to properly package the cargo to not only protect it, but to protect any other packages that are near it during shipping. There are several materials you will need to ensure your bottle arrives at your destination in one piece.
Instructions
1. Wrap the bottle of wine in several pieces of bubble wrap.
The more bubble wrap that surrounds the bottle, the less chance you have of the bottle breaking. As an alternative to bubble wrap, set the wine in a Styrofoam insert specifically designed for wine bottles. These inserts are available online and at some wineries.
2. Secure the , if used, with tape.
3. Fill a box with newspaper or packing peanuts and lay the bottle in the box. Surround all sides of the bottle with the stuffing.
4. Tape the box up securely and make sure the box doesn't suggest that you are shipping wine.
UPS and FedEx will ship the box without question as long as the attendant has no reason to think it is wine.
5. Write "Fragile" in red on the box in several places for extra security.
6. Ship the box as normal at a UPS or FedEx location in or near Napa, CA.
Tags: bubble wrap, will ship, bottle wine, from Napa, wine bottles
Include gelatin salads in your Thanksgiving Day feast.
Aunt Mabel always brings her congealed salad of shredded cabbage, pineapple and mystery ingredients to the potluck Thanksgiving dinner. This year assign her the sweet potato casserole and try some different Jell-O salads whether sweet, savory or a sauce. Add in some Jell-O jigglers in Autumn shapes for the kids.
Sweet
Jell-O is sweet, so why not take advantage of that in a salad that plays up the sweetness. Ambrosia is a classic at Thanksgiving dinner. The coconut, sour cream, mandarin oranges and canned pineapple blend with miniature marshmallows to create a sumptuous taste and texture. Substitute 1/2 cup of sour cream for 1/2 cup of the cold water in the Jell-O recipe. Dissolve the Jell-O in 1 cup of hot water. Add 1/2 cup of cold water. Place in the refrigerator to cool. Don't add the sour cream while the Jell-O is hot. Mix the sour cream into the cool Jell-O with an immersion blender. Let the Jell-O set up before adding the other ingredients. Convert Waldorf salad, another traditional Thanksgiving dish, to a Jell-O salad in a similar fashion. Add the mayonnaise to the cooled Jell-O. When the mixture starts to jell, add the apples, raisins, celery and walnuts.
Savory
Jell-O is a challenge to serve as a savory salad because it is so sweet. The tried-and-true method of cutting through the sweetness is to use apple cider vinegar in place of the cold water. That works -- sort of. Another method is to use the vinegar and to increase the spiciness of the salad with red pepper flakes, hot sauce or chopped fresh jalapenos. If you have pickled jalapenos on hand or pickled carrots with jalapenos -- found in Mexican markets -- use the juice from the pickles as part of the vinegar. Another alternative is to use salsa and fresh lime juice. Serve as a condiment with the roasted turkey.
Sauces
Cranberry sauce is a staple at Thanksgiving. The sweetness of the Jell-O is needed to cut through the tartness of the cranberries. Use the cranberries fresh by putting in a blender or heat them until the skins burst and then cool to room temperature. As the Jell-O sets, break it apart with a fork to resemble cranberry jelly. Oranges go well with turkey just like they do with duck. Substitute 3/4 cup of orange juice and 1/4 cup of lemon juice for the cup of . Add orange sections and as the Jell-O sets break it apart with a fork. Serve in hollowed-out orange shells.
Warning
If you're serving a savory Jell-O salad or the sauce, let guests and family know, especially children. You don't want the bite of a jalapeno biting back. Fresh pineapple will keep the Jell-O from setting up, use canned pineapple. When trying an unusual combination of ingredients for the first time, do a test run. That will also help you determine if you have the right ratio of ingredients.
Graham crackers are a snack that can be eaten alone, but they are even better when paired with other ingredients. Whether it is for a quick afternoon snack, a bite at the office or even dessert, graham crackers have endless possibilities when it comes to whipping up a snack.
Less Messy S'mores
S'mores is usually the first snack that comes to mind when you hear "graham cracker." Rather than creating a mess with melted chocolate and heated marshmallows, smear a chocolate spread and add a marshmallow puff on a graham cracker for a quick snack.
Almond Butter Spread
For the individual looking for a healthy snack during the day, spreading a little almond butter on top of a graham cracker can be a tasteful but healthy indulgence. Almond butter contains calcium, folic acid and potassium and has a low amount of saturated fat in comparison to peanut butter, but it still packs that creamy and salty taste.
Dipping Snacks
A snack that will keep the children pleased is one they can dip. Try offering up a few graham crackers with yogurt or applesauce for them to dip into. Use graham cracker sticks for an easier dipping item.
Frozen Yogurt Sandwich
During the summer, offer up a slice of graham cracker with frozen yogurt spread on top and a few slices of banana or strawberries. Leave it as an open-face sandwich, or top with another graham cracker.
Spreads
A graham cracker can essentially be treated just like another cracker. You can spread things like yogurt, peanut butter or even cream cheese on top for a quick snack. Top the spreads with things like sliced fruits, chopped nuts or even a little chocolate for a decadent indulgence.
Peanut Butter Shapes
For a delicious and easy snack to whip up for kids (or adults), mix together peanut butter, crushed graham crackers, sugar, shortening, butter, flour and chocolate in a bowl to create a dough. Round the dough into balls or shape them like characters, and bake for 15 to 20 minutes in the oven until lightly browned. This recipe is easy enough to allow the kids to help with the preparations.
Tags: graham cracker, graham crackers, snack that, peanut butter, quick snack,
Arroz con pollo, also called rice with chicken in English, is a dish popular throughout the Caribbean and Latin America. Arroz con pollo is a flavorful dish combining rice, chicken and vegetables that is heavily spiced, though spicy it is still not too spicy for more conservative palates. This recipe for arroz con pollo can be cooked using a large clay paella dish, which can be purchased inexpensively in many cooking stores. If you do not have a paellea dish, a large casserole dish or French oven will suffice.
Instructions
1. Marinate the chicken. Cut the whole chicken into between 8 and 10 pieces. Wash and dry the pieces of chicken. In a , mix vinegar, white pepper, cumin and oregano. Place the pieces of chicken into the large bowl and cover the pieces with the mixture. Allow the chicken to marinate for 30 minutes.
2. Brown the chicken. In a large paella dish, heat 2 tablespoons of olive oil on medium-high heat. Once the oil has heated, brown the chicken pieces for about 2 to 3 minutes on each side. Remove the chicken from the . Reserve 2 tablespoons of chicken fat and empty the paella dish.
3. Prepare the sofrito. remove the chicken from the dish and set it aside, and add 2 tablespoons of olive oil to the paella dish. Add garlic, onion and bell pepper and cook until softened, about 2 minutes. Add tomato to the paella dish and cook for another minute. Place the chicken pieces back into the paella dish and cook for 2 more minutes.
4. Prepare the cooking liquid. Add beer, white wine and water to the paella dish, as well as tomato paste, saffron, pepper and salt. Bring the mixture to a boil. Once the mixture is at a boil, reduce to a simmer and cover for about 30 minutes.
5. Add the rice. Place the rice into a large bowl and cover the rice with water. Pour out the water and repeat. After the second rinse, the water should run clear. Bring the paella dish to a boil and stir in rice. Once the ingredients have returned to a boil, reduce to a simmer and cover for about 25 minutes.
Corn muffins are considered by some to be dry and rather bland.
Jiffy corn muffin mix is a simple shortcut for making muffins in less time than it would take you to make from scratch. However, some might argue that corn muffins can be dry or lacking in flavor. If you want to improve the taste of corn muffins made with Jiffy prepared mix, there are some changes you can make to the recipe (or to the toppings you serve) to improve the taste.
Instructions
1. Spice up the corn muffin mix by adding a few teaspoons of chopped jalapenos, red pepper flakes, or a few dashes of hot sauce. This makes the muffins an excellent side dish for Tex-Mex main courses.
Herbs such as dill or thyme can also add subtle flavor to mix.
2. Stir fresh fruits into the corn muffin mix batter. A handful or two of blueberries or blackberries add sweetness to corn muffins, and also increase moisture in the finished muffins.
3. Top the finished corn muffins with sweet cream butter, fruit preserves or honey.
4. Melt sliced cheese over a corn muffin that has been split in two in your toaster oven.
Artificial cherry flavoring contains no real cherries.
Nothing beats the taste and aroma of a fresh, ripe cherry. Or does it? According to Eric Shlosser of "Fast Food Nation" fame, our food supply contains a lot less natural and a whole lot of artificial. Artificial cherry flavoring is made up of chemicals as opposed to natural fruit extract. Cherry flavoring is found in candy, medicine and many other products.
Artificial vs. Natural
Shlosser also contends that most flavors can now be chemically replicated in a lab. Artificial flavorings are often favored over natural flavors because they are more shelf-stable; they can be reproduced quite accurately and inexpensively and can withstand processing. They are also readily available and of consistent quality.
History
In 1917, the National Association of Retail Druggists published a recipe for artificial . Its formulation contained ethyl acetate, ethyl benzoate, oil of persicot, benzoic acid, glycerin and alcohol. The formula was originally published to prove that artificial flavors were inferior to natural and would be a passing fad. Instead, artificial flavors have become more complicated and prevalent over time.
Today
According to the U.S. Food and Drug Administration, or FDA, flavor companies aren't required to disclose ingredients as long as all of the ingredients are considered "Generally Recognized as Safe." This policy allows flavor companies to protect their secret formulas. According to the Flavorist Toolbox, though, the main chemical in cherry flavoring is benzaldehyde. Benzaldehyde is a chemical compound containing carbon, oxygen and hydrogen. When formulated, it emits a pleasant almond odor.
Safety
The FDA states that artificial flavoring is no less safe, nutritious or desirable than natural flavors. It states that benzaldehyde is safe for human consumption. However, the U.S. Occupational Safety & Health Administration begs to differ. Its list several known health factors related to benzaldehyde; irritation of the eyes, skin, nose and throat can occur as well as contact dermatitis.
Genghis Khan and his conquering hordes of Mongol warriors are said to have originated Mongolian beef, cooking pieces of meat laid atop their swords over a hot fire. Whether that's true or not, what is a fact is that Mongolian beef makes a satisfying meal. To make your own, choose a flank steak or a hangar steak, tasty cuts of beef that are best cooked at a high heat and served rare or medium rare.
Instructions
1. Heat 2 tsp of vegetable/soybean oil in a saucepan over a low-to-medium heat.
2. Add 1/2 cup of soy sauce to the pan. Add the chopped ginger and garlic and cook for 1 minute, stirring occasionally so they do not burn.
3. Add 1/2 cup of brown sugar to the pan. Turn up the heat on the stove and boil the sauce for about four minutes, until it thickens. Remove the pan from the stove.
4. Cut up the steak into bite-sized pieces. Put 1/4 cup of cornstarch into a resealable plastic freezer bag. Add the steak pieces, seal the bag and shake it to coat the pieces with the cornstarch.
5. Add about 1 cup of soybean oil to a skillet or heavy pan on your stove. Turn the heat up to about medium. Add the steak bits and sear them for about two minutes, then remove them from the oil with tongs and put them into a clean bowl or dish.
6. Pour out the oil from the pan. Put the steak pieces back in to sear them further, so that all their sides are browned. Add the sauce to the pan and continue cooking for two minutes. Add the chopped green onions and serve.
Making whole at home is not at all difficult and can give you a much fresher taste than yogurt purchased at a grocery store. Homemade yogurt is also more economical than buying store bought and can be flavored using fresh fruits or drained to make a soft yogurt cheese suitable for dips. After the initial batch of yogurt is made, you can use a few tablespoons of the fresh yogurt to start the next batch.
Instructions
1. Pour 1 qt. of whole milk into a saucepan and place it on the stove.
2. Bring the milk to 110 degrees over medium-low heat. Use a candy thermometer to check the temperature. If the milk gets too hot it will kill the cultures in the yogurt or yogurt culture package.
3. Remove the milk from the stove and stir in 4 tbsp. of plain yogurt or one package of yogurt starter.
4. Pour the milk and yogurt mixture into the cups or the heating container of your .
5. Allow the yogurt to make for 7 to 8 hours or the amount of time recommended by the yogurt maker manufacturer.
6. Refrigerate the mixture for at least 4 to 6 hours before using. The chilling process helps to thicken the final product.
This article will show you one way to create an Australian Cheesecake, "South American" style. Australia is well known for their Dairy Industry.The beginnings of cheese-cake began with the cheese and other dairy products. It has its origins with the cow, and probably goes back to 9000 BC. In its history, cheese has been known as a "scrap food" because of the fact that it has been created from the "left over milk and cream."Cheese was created by many Ancient Civilizations. The Sumerians, Chaldeans, Egyptians, and of course, the Greeks. Athenaeus even left a Cheese Cake recipe. Their cakes, made for celebrations, were probably cheesecakes.Now that you know how old cheesecake is, you'll probably want to create one of your own, for the sake of history.....or your guests or even your own taste buds. Enjoy
Instructions
Make Australian Cheesecake
1. Preheat the oven to 350F degrees for crust, if you would like a crisp crust.
2. Put butter in the small pot. Add sugar and melt together.
3. Place the crumbs in the 8-inch springform pan. Pour the melted butter mixture in, and smooth it wellover the bottom of the pan. Bake for 10 minutes, if you prefer to bake it. Set the crust aside to cool.
4. Turn down the oven to 300F degrees. In large mixing bowl, beat the cream cheese and sugar together until fluffy. Add egg yolks and continue to beat well.
6. Whip the cream in a medium bowl and set aside. In another bowl, beat the egg whites until they form stiff peaks. Add the cheese mixture. Fold in the reserved whipped cream, and add the passion fruit pulp. Mix well.
7. Pour the mixture onto the crust and bake 45 minutes to 1 hour. Cool and refrigerate.
Tags: , bowl beat, Make Australian, Make Australian Cheesecake
Koeksisters literally translates to "cake sisters." This braided South African treat consists of three strips of crisp dough drenched in sweet golden syrup. They are popular throughout South Africa, but especially in the Cape.
Instructions
1. Mix 4 the cup sugar, water, cream of tartar, lemon juice, a pinch of salt and , if using, in a medium saucepan.
2. Bring to a boil over medium heat while stirring constantly. Once the syrup is boiling, stop stirring and allow to boil for five more minutes, uncovered. Remove from heat, strain out the ginger root and store in the refrigerator for at least two hours. The syrup needs to be very cold for .
3. Mix together the flour, baking powder and salt in a bowl. Rub in the butter and add the buttermilk. Knead until the dough is pliable -- add water if needed). Allow the dough to sit for 20 minutes.
4. Shape the dough into braids several inches long -- the length is a matter of preferences. Press down the ends.
5. Deep fry the dough until golden brown. The oil temperature should be 340 degrees.
6. Take out the syrup and set it in a large bowl. For best results, place a second bowl of ice underneath to keep the syrup chilly.
7. Immerse the fried dough in the syrup. The cold syrup makes the koeksisters crisp.
8. the syrup and allow to drain on a wire rack. The surplus syrup will drain off. If done correctly, you'll have a syrupy-sweet, crispy koeksister.
Tags: best results, ginger root, Remove from, South African
Like any red meat, venison can be prepared a variety of ways. The cut of the meat, roast, steaks or burger, will determine the best way to cook venison for eating. In most cases, venison can be prepared the same way as any lean beef. For burgers or sausage, the addition of pork shoulder of beef suet will make for a better tasting burger. Like beef, venison should be cooked to a minimum internal temperature of 145 degrees F.
Instructions
Best Way to Cook Steaks
1. Fry three to four slices of bacon in a heavy skillet. Remove the bacon to paper towels to drain, leaving the rendered fat in the skillet.
2. Season venison steaks liberally with steak seasonings or the seasoning of your choice.
3. Fry the steaks in the bacon fat until done. Rare venison will read 145 degrees F on a meat thermometer, while medium will read 160 degrees F and well done will read 170 degrees F or higher.
Best Way to Cook a Venison Roast
4. Heat 2 tbsp. of oil in a heavy skillet.
5. Season the venison roast with steak seasonings or simply with salt and pepper.
6. Sear the roast on all sides in the skillet until it is browned evenly.
7. Place the roast in the crock pot and add 1 cup of water or beef broth.
8. Place the lid on the crock pot and turn the heat setting to low. Cook for 8 hours or until the meat is well done and falling apart. If desired, you can add potatoes, carrots or other vegetables for a full meal.
The Best Venison Burgers
9. Combine equal amounts of ground venison and ground pork shoulder in a large bowl.
10. Season the burger meat, as desired, and shape into patties.
11. Cook in a frying pan or on the grill until the meat reaches an internal temperature of 170 degrees F or higher.
Tags: read degrees, will read, will read degrees, , degrees higher
Always choose a wine that works for you, despite what any experts say.
To pair a wine with dessert, keep three key things in mind -- the acidity, the sugar content and the fat content of the dish. Your wine must stand up to the flavors present in your dish without overpowering it. Late harvest wines generally pair well with desserts, though chocolate follows its own rules. Experiment ahead of time so you'll know what flavors to present to your guests or that special someone.
Instructions
1. Use rich wines like late-harvest gewurtzraminer or sauternes to cut through the fat content in cheese-based desserts. Complex rieslings and champagne also make good accompaniments to cheesecake.
2. Pour lighter wines like pinot grigio or a drier gewurtzraminer with fruit or fruit-based desserts.
3. Serve muscats with citrus-heavy desserts, such as lemon or lime tarts. The acidity in the citrus kills the flavor of any heavier wines, much like vinegar in salad dressing.
4. Pair coconut flavors with sauternes or late-harvest semillons. Pair rich, sweet dessert with high fat and sugar content, like pecan or other nut pies, with a dark, sweet Madeira or port.
5. Serve port, cognac or a late-harvest zinfandel with chocolate. Sweet reds also complement the muted flavor of rich chocolate.
Tags: , flavors present your, , sugar content, wines like
A perfectly done potato will have a fluffy interior.
A baked potato, with its crispy outer skin and , can be eaten as a side dish or take center stage as the main component of a meal. Digging into a potato with a hard, undercooked middle can be unappetizing. Ensure your potato is fully cooked before topping it with butter, sour cream, chives, chili, cheese or any of your favorites.
Instructions
1. Scrub, rinse and pierce your potato three or four times with a fork. This will release steam so the potato doesn't explode in the oven. Preheat your oven to 350 degrees Fahrenheit. Place the potato directly on the oven rack and bake for 45 to 60 minutes. A convection oven will need a slightly shorter time to bake the potato.
2. Pierce the potato with a fork or wooden skewer in the last five minutes of baking time. The fork should slide through the center easily, an indication the potato is tender in the middle. If you encounter resistance, allow the potato to cook five to 10 minutes longer.
3. Take the internal temperature of the potato. Insert a meat thermometer into the center of the potato. When done, the interior should read 210 degrees Fahrenheit.
4. Gently squeeze the potato at the middle. Wear an oven mitt or potholder to avoid burned fingers. If the center gives easily under pressure, the potato is done.
Tags: , degrees Fahrenheit, five minutes, fluffy interior, with fork, your potato
If you like Chinese food, no doubt egg rolls are on the top of your list. Pork is a common ingredient in many egg roll recipes. Although there is some controversy over the use of pork, taking a few precautions can make pork a safe ingredient to use in egg rolls.
Instructions
1. Turn on the stove to medium high heat and heat the pan.
2. Peel and slice a piece of lemongrass while the pan is heating up. Using lemongrass will give the filling a lot more flavor.
3. Add about 1 tbs. of oil to the pan once it's hot.
4. Put 1/2 lb. of ground pork in the hot oil and cook it thoroughly. Add about 1/8 tsp. of crushed garlic before the pork is completely cooked. Although the parasite in pork that causes trichinosis is not very common anymore, it's important to cook pork properly to eliminate bacteria that tend to live on the surface of a cut of pork.
5. Add any vegetables you want to use in your recipe, including the lemongrass, and stir-fry for about 3 or 4 more minutes.
Make your own pizza crust to begin customizing your own pizza.
If it's too much trouble to go out for pizza, making your own pizza crust is the first step to making your own pizza. Once the crust is made, it's a simple matter to throw on your favorite toppings and then throw in the oven. Making your own pizza crust only takes a few hours and can be turned into an activity where the whole family helps.
Instructions
1. Warm the mixing bowl by running it under lukewarm tap water. Drain the bowl and dry it thoroughly. Combine the lukewarm water, yeast and sugar in the bowl and stir until the yeast dissolves. Set the bowl aside until it starts foaming, which takes roughly 5 minutes.
2. Mix the flour with the basil and oregano using a fork in a smaller bowl. Stir the flour, olive oil and minced garlic into the yeast mixture until it forms a dough. Turn the dough onto a lightly floured, dry surface.
3. Pull a corner out and fold it into the center with one hand, then push into the middle with the heel of the other hand. Turn the mass and repeat. Add more bread flour if the dough becomes too sticky to handle. Continue to knead the dough for roughly 8 minutes until it is smooth and elastic. Form the dough into a ball.
4. Wash out the mixing bowl and dry it thoroughly. Coat the bowl with olive oil and wipe out the excess oil with a paper towel. Place the dough in the bowl, turning to coat it with oil on all sides. Cover the bowl with a clean towel.
5. Put the bowl in a warm place free from drafts. The dough will double in size in approximately 2 hours.
6. Lightly grease the baking sheet with olive oil or baking spray. Place the dough on the sheet, pushing the dough out from the center to mirror the shape of the pan. Hold an edge down with one hand and use the heel of the other hand to stretch the dough to fit the pan. Turn the pan and continue stretching until the pan is covered. The edges should be slightly raised to hold the toppings in place.
Tags: your pizza, your pizza crust, , bowl with, dough Turn,
Deer jerky is a tasty treat and a convenient way to store extra venison, especially for the hunter who is facing a freezer that's already full. Deer meat is much leaner than beef, so it's easier to prepare and, because the flavor is stronger, it tends to work well to with more pungent seasonings. Venison takes on and holds in the flavor of anything you marinate it in, making it a nice choice of preparation methods for those who find deer meat too "gamey." From sweet to spicy, marinades are easy to produce and use. The guide below outlines the basics of deer jerky marinating, but the recipes can be easily adjusted to reflect your preferences.
Instructions
1. Cut 3 lbs. of venison into thin strips, approximately 1/4 inch wide. Remove all visible fat.
2. Make a basic deer jerky marinade by combining the following in a small bowl: 1/2 cup Worcestershire sauce, 1/2 cup light soy sauce, 1 tbsp. of liquid smoke, 1 tbsp. of minced garlic, 1 tbsp. onion powder, 1 tbsp. of and 1 tbsp. of hot pepper sauce.
3. Mix the marinade well with a fork until well blended. Pour the marinade into a gallon-size plastic freezer bag. Add the thinly sliced strips of venison and zip to seal.
4. Place the bag in a shallow container and refrigerate for 24 hours, turning the bag over several times.
5. Remove the deer strips from the marinade and place on paper towels to drain. Arrange deer meat on racks in a food dehydrator or low oven and dry until meat strips crack when bent, but do not break (approximately 10 to 24 hours).
6. Create alternative marinades to suit your individual taste by substituting 1 cup of barbecue sauce for the chili powder and hot pepper sauce or by marinating the meat strips in bottled Italian dressing.
7. Concoct a teriyaki marinade by combining 1 cup of teriyaki sauce with 1 cup of maple syrup. Mix with a fork until well combined, then stir in 1 tbsp. of black strap molasses, 2 tsp. of , 1 tsp. of vinegar, 1/2 tsp. of dark brown sugar, 1/2 tsp. minced garlic and 1/2 tsp. of lemon juice.
Do you like Smoked Salmon? If you want to smoke your own salmon, try this brine. , most fish (including salmon) need to be brine overnight, not less or more. There are two basic ways to brine, wet brine and dry brine. This recipe will cover my favorite way to make a wet brine for , shrmip and other fish as well as include a dry brine recipe.
Instructions
1. Before smoking fish, most fish (including salmon) need to be brined overnight, not less or more. The first step in making a wet brine for smoking salmon is to wash and prepare the fish fillets by cutting out any bones and unwanted skin. The skin / shells can be left on with some fish (salmon or shrimp) or taken off (catfish, northern pike).
2. Next, remember to use salt without iodine. Mix the salt in warm water until the solution will float a raw egg in the shell.
I have found that this is about as salty as you will ever want it. Over time I have learned to dilute the solution down a bit.
3. At this point, you can kick the brine up a notch by adding soy sauce, Worcestershire sauce, and/or brown sugar. In the recent years, I have been using more brown sugar and soy sauce. A dab of the Worcestershire sauce seems to help. Remember that when you add in soy or brown sugar, some of it will take the place of salt. But you will never need more salt than will float the egg.
4. Different fish take the salt at different rates, the same solution will cause some fish to taste very salty and some not so. This is another reason to start out with a modestly diluted batch until you get the feel.
5. Mix up the solution, put in the fish, close it up and refrigerate it overnight.
6. Next morning take the fish out, rinse, pat dry with paper towels. Then, ideally, put them on a rack and dry in front of a fan for awhile. It used to take about 45 minutes to dry them at home. The surface of the fish should be between tacky and somewhat dry. Again, you'll have to experiment. You just don't want to put it on the grill wet.
7. At this point you are ready to put on the Weber. To continue on, with the smoking salmon recipe see my article titled "Smoke Salmon, Fish or Shrimp - Recipe"
8. DRY BRINE RECIPE BELOW
9. Mix well in container
2 Cups Dark Brown Sugar
2 Cups Light Brown Sugar
3/4 Cup Salt
10. In a second container, sprinkle small amount of dry brine mix to create thin layer just enough to cover the bottom.
11. Place 1st layer of salmon skin side down add 1 inch of brine.
12. Second Layer of Salmon is placed skin side up (meat to meat) add 1 inch of brine.
13. Cover and place in a dry cool area for 24 - 36 hours, drain liquid, rinse to remove brine from salmon under very cold water, lightly sprinkle teriyaki, or some other sauce over salmon steaks & season with coarse ground black pepper and/or additional seasonings as desired.
14. Air dry on wire racks for another 24 hours. At this point you are ready to put on the Weber. To continue on, with the smoking salmon recipe see my article titled "Smoke Salmon, Fish or Shrimp - Recipe"
Tags: smoking salmon, this point, article titled, article titled Smoke, Before smoking
Cornish hens make for excellent rotisserie cooking because they are smaller and can cook faster than larger game. There are a variety of ways to season your hens to taste the way you personally enjoy them. Regardless of how you season them, make sure the meat is cooked thoroughly to have a tasty, healthy and safe meal.
Instructions
Cook Cornish Hens on a Rotisserie on the Gas Grill
1. Thaw the Cornish hen(s). Then, wash the hen(s) thoroughly before preparing them for cooking.
2. Apply marinade or seasoning to the skin of the hen(s). If you want to place seasoning between the skin and the meat, make small incisions on the skin and pull it up. Insert the seasoning or marinade in these areas while keeping the skin intact over the bird. Even if you don't want to eat the skin, keep it on while cooking to keep the hen from drying out.
3. Run the rotisserie spit along the inside of the hen cavities. The forks should weave under the wings and drumsticks to hold the hen securely in place while rotating.
4. Turn on the grill to medium heat. Place spit on the rotisserie rack and turn on the rotisserie.
5. Baste the hen(s) with marinade or seasoning as the skin appears to dry out.
6. Check the internal temperature of the thighs. When it reaches 160 degrees F, turn off the rotisserie and grill. Note that the FDA recommends cooking a Cornish hen until it has an internal temperature of 165 degrees F. This will occur as the grill continues to heat the Cornish hens during their resting period, right before you remove them. Use the oven mitt to remove the spit and take the hens off for serving.
Mold is a type of microscopic fungus that is often found growing on plants or animals. When you see a spotting of mold on a food product, the mold is not just on the surface. According to the United States Department of Agriculture, mold "roots" grow into food, especially when the growth is thick. Many cheeses are made with mold. However, other molds can still attack the cheese. It is possible to cut the mold out of because the mold cannot penetrate very deep.
Instructions
1. Position the blade of the knife at least 1 inch away from the mold. Do not touch the blade of the knife to the actual mold.
2. Cut around the mold in a sawing motion, keeping 1 inch away from the edge of the mold spot. Make sure to cut into the cheese at least 1 inch deep as well.
3. Pull the moldy chunk out of the cheese and throw it in the trash.
4. Wrap the cheese tightly in plastic wrap, ensuring that no part of the cheese is exposed. Place the wrapped cheese in the refrigerator.
Tags: away from, blade knife, hard cheeses, inch away, inch away from
Curried are a unique appetizer that is sure to please even the most discriminating palates. They are a no cook appetizer that is easy to throw together at a moments notice, or they can be made ahead of time and kept in the freezer for up to a month. Curried are perfect for parties, potlucks, or anytime you want a delicious, yet slightly out of the ordinary snack.
Instructions
1. Combine 2 packages cream cheese, 2 tablespoons orange marmalade, 2 teaspoons curry powder and 1/4 teaspoon freshly ground black pepper in a large mixing bowl.
2. Beat the cream cheese, marmalade, curry powder and black pepper mixture with an electric mixer at medium speed until smooth.
3. Stir in chicken, onions and celery.
4. Roll mixture into small balls.
5. Roll curried chicken balls in finely chopped pecans or almonds.
6. Chill curried chicken balls in the refrigerator for at least 1 hour before serving.
7. Enjoy curried chicken balls alone or spread on crackers or toasted bread.
This tropical drink can be made in minutes, and it is a refreshing delight on any warm summer day. The mix of orange, coconut and lime is an interesting combination that will have you going back to your blender to refill your glass.
Instructions
Orange, Lemon/Lime, Coconut Cooler
1. Place one cup of ice in a blender. Open a can of mandarin oranges and dump them into the blender. Measure out two tablespoons each of lemon and lime juices to add into the blender as well.
2. With your grater, lightly grate the outside of a lime, making sure not to take off the white pithe. Put one teaspoon of lime zest into the blender. Add 1/4 cup of coconut milk. Pulse blender several times to mix ingredients.
3. Add a tablespoon of corn syrup, and one teaspoon each of coconut extract, orange extract and ginger into the blender. Blend until the mixture is smooth.
4. Place straw into a glass. Pour the cocktail into the glass, and garnish with whipped cream and a sprig of mint.
Tags: into blender, Coconut Cooler, into glass, Lemon Lime Coconut, Lime Coconut
Cucumber sandwiches are light, refreshing, and great for your garden party, baby shower, tea party, book club, or any gathering with ladies where you are serving light snacks. Make the cucumber sanwiches low calorie and low fat by using reduced fat or fat free cream cheese.
Instructions
1. Empty the container of whipped reduced fat or fat free cream cheese into a bowl. Add the package of dry Italian salad dressing. Mix the reduced fat whipped cream cheese with the dry Italian salad dressing, making sure they are combined completely and no dry seasoning is left on top.
2. Wash the cucumber and cut into thin slices. Wash and chop a bunch of fresh dill. For a pretty twist, use a potato peeler to create lines in the cucumber peel before slicing. Do this by peeling small alternating lines into the cucumber.
3. Spread each slice of rye cocktail bread with approximately one tablespoon of the cream cheese mixture. Top each piece of bread with one cucumber slice, sprinkle with coarse grated sea salt and black pepper, and top each sandwich with a few sprigs of fresh chopped dill.
A pineapple can be turned into a boat that makes a pretty centerpiece.
A pineapple boat is a creative and delicious way to present fruit at a party or other event. Instead of using a container to hold a fruit salad or pineapple slices, use the pineapple itself. You can make creative pineapple boats that are decorated on the outside and contain mixed fruit salad, fruit dips, savory dishes such as fried rice or shrimp, or pineapple slices. Each pineapple splits in half to yield two boats, so think about two different dishes that you can serve together.
Instructions
1. Keep the top of the pineapple on, but remove the dead leaves
Choose a pineapple. Select a pineapple that is firm but slightly soft. Make sure that the pineapple is not squishy and overripe, since overripe pineapples may have unattractive brown spots inside them that you do not want in your pineapple boat. Cut off any leaves that look unsightly. Leave the top on for visual effect.
2. Use a small knife to cut the pineapple.
Find the fleshy portion in the center of the top of the pineapple. Place the sharp knife in the middle of the leaves at the center of the pineapple and begin to cut downwards carefully in a straight line. Cut the pineapple lengthways and downwards on both sides until you have sliced it in half.
3. Place the cut pineapple on the table with the flesh facing upwards. Use a paring knife or a grapefruit knife to score a delicate line that begins at the top of the pineapple and moves toward the bottom of the pineapple. Trace a line that is 1/2 inch from the outside skin of the pineapple. Do this on both sides from top to bottom. The lines will start close together and naturally curve outward as the pineapple curves outward. Once you have determined that the lines look the same and the cuts will be symmetrical, cut down into the line slowly until your knife is about 1/2 inch from the bottom of the pineapple.
4. Cut the pineapple into pieces for fruit salad.
Remove the flesh from the inside of the pineapple. Place the fruit on a plate. Remove the tough core section from the middle and cut the rest into 1-inch cubes. Make clean cuts so that you can use the pineapple for a fruit salad. Run the knife along the bottom and the sides of the and clean up any bits that are sticking out from the sides of the boat.
5. Dab the pineapple with a cloth to remove any excess juice. Place the pineapple boats on a serving platter. Fill the boats with fruit salad or other desired filling, piling the filling higher than the top of the boats. Put a large serving spoon, small forks and plates beside the platter to serve.
Lavender is used in both sweet and savory French dishes.
The French countryside once provided a variety of fresh herbs and spices that were blended into French cooking. Two of the most unusual are tarragon and lavender, herbs rarely found in the typical American spice cupboard. Yet it is the way herbs are combined and introduced into a dish that truly defines the classic French use of herbs and spices.
Herbes de Provence
Herbes de Provence is a classic French blend of several robust, dried herbs. The exact recipe varies according to region and even household, but Herbes de Provence can be thought of as a "house mixture" of herbs used to flavor meats, poultry, soups, stews and other tasty dishes. A general guideline for an Herbes de Provence mix includes savory, bay, rosemary, fennel, thyme, basil and lavender.
Fine Herbes
Fine herbs are a mix of finely chopped added at the end of cooking time or after the dish has been plated. Fine herbs are typically a blend of chives, parsley, tarragon and chervil. Using fine herbs adds a subtle taste of freshness. They are especially popular for use in cheese and egg dishes, sauces and salads.
Bouquet Garni
In English, the term "bouquet garni" means garnished bouquet. A bouquet garni is a bunch of fresh herbs still on their stems that are tied together and tossed into a pot of soup, stew, or other slow-cooking dish. The bouquet garni is sometimes wrapped in cheesecloth if the chef does not want spent herbs spreading into her broth or soup. The bouquet should be removed from the dish before it is served.
Tortellini soup is a hearty alternative to other soups containing pasta, such as chicken noodle or ramen noodle soup. It fills your bowl with so many delicious ingredients, you will think you need a spoon and a fork to eat it. Here's the recipe.
Instructions
1. Cook the bacon over high heat in a Dutch oven or large saucepan until crisp. If you are using precooked, prepackaged bacon, just put it into the and go to Step 2 (no need to cook over high heat).
2. Add the chopped onion to the bacon and cook until the onion is soft. If you do not have a fresh onion, frozen chopped onion works great (use about ? cup to ? cup).
3. Stir in the and cook for about 1 minute (until the garlic is translucent). Jarred, minced garlic is a nice alternative to fresh garlic (1 teaspoon will equal 2 cloves of garlic). The aroma should be getting nice by now.
4. Add the chicken broth and bring to a boil.
5. Stir in the tortellini and cook for 10 minutes.
6. Add the thawed spinach and cook for 3 more minutes.
7. Serve the tortellini soup piping hot in soup bowls. If desired, sprinkle fresh or grated Parmesan cheese on top.
with vinegar make a tangy salad reminiscent of southeast Asia. This salad pairs well with barbecued meats, roasts and baked fish. The use of a vinegar-based sauce, as opposed to a tomato-based sauce, gives the salad an almost pickled flavor. This salad is relatively quick to put together and requires only a few ingredients for a fresh, interesting side dish at your next barbecue.
Instructions
1. Wash and peel the cucumbers, peeling every other row to create stripes on the cucumber. Slice the cucumber into medium-thin slices. If the cucumbers are too thin, they get soggy. Chop the onion.
2. Place the cucumber in a bowl and add the chopped onion. Pour in low-sodium soy sauce until the cucumbers are covered and the bowl is at least three-quarters full of soy sauce.
3. Pour in the vinegar until it is just below the level of the cucumbers. Mix well. Add salt and pepper to taste.
4. Place the bowl in the refrigerator to marinate for an hour or two. When serving, mix the salad, then scoop out the cucumbers.
Sharp refers the complexity of the taste of cheddar cheese.
Semi-hard and hard cheeses, such as cheddar, freeze well. Sharp refers to the taste of the cheese rather than a specific type of cheese. Sharp cheese has been aged for a longer period of time than mild cheese. While cheese lasts about three weeks in the refrigerator, freezing cheese lets you keep it longer while retaining the flavor. After a long freeze, the frozen cheese may have an altered texture, but you can add it to sauces and soups without noticing this. Wrapping and freezing sharp cheeses makes sense, as it saves you from wasting the flavorful cheese.
Instructions
1. Cut the cheddar into small pieces of about ½ lb. each. This keeps you from having to thaw and rethaw the cheddar.
2. Wrap the cheddar in parchment paper and then . If you don't have or can't find freezer-safe plastic wrap, you can skip it and opt for a freezer-safe plastic bag instead.
3. Mark the wrapper with the current date and the use-by date of the cheese; it's usually on the original wrapper. Place in the freezer, where it will last indefinitely. For the best quality, use farm-bought cheese within six weeks and processed cheese within six months.
Preserve the rich red color of homemade tomato sauce with the right ingredients.
When you undertake the task of canning your own homemade tomato sauce, the last thing you want is to end up with a bunch of jars containing a dull, drab-colored product. Fortunately, you can take steps to preserve the vibrant red shade of your homemade concoction. Then, each time you open a jar, you'll see a sauce that looks as fresh and colorful as the day you canned it.
Instructions
1. Pour 1 tbsp. of lemon juice in a pint jar and 2 tbsp. of lemon juice in a quart jar. Lemon juice helps to prevent your canned goods from spoiling and it also preserves their color and flavor.
2. Add 1/2 tsp. of salt to the lemon juice if you're canning the tomato sauce in pint jars. Add 1 tsp. of salt to the lemon juice if you're canning with quart jars. Salt adds flavor and preserves the color of your tomato sauce.
3. Stir the lemon juice and salt together with a spoon. Pour in the tomato sauce to reach between 1/2 and 1/4 inch from the top of the jar. Affix the lids and rings on the jars and process as directed.
Tags: lemon juice, tomato sauce, homemade tomato, homemade tomato sauce, juice canning, lemon juice canning
You don't have to go to a fancy expensive restaurant for crepes ratatouille. It's not that hard to make your own. It just takes a few steps and a few hours. For an intimate dinner party, this recipe is ideal. It is as healthy as it is delicious and, if the way to his heart (or her heart, for that matter) is through the stomach, this recipe is a winner. This recipe makes 10 crepes. Read on to learn make crepes ratatouille.
Instructions
1. Fill a small saucepan with water and bring it to a boil. Blanche the tomatoes in the boiling water and then plunge them into a bowl filled with ice water. This will cause the skin of the tomatoes to separate so you can easily pull it off the fruit.
2. Chop the tomato. Peel and chop the onions, garlic and zucchini. Wash and chop the mushrooms. Place all of these vegetables together into a saucepan with about 1/4 cup of vermouth (you can use water or tomato juice instead). Bring this to a boil and then turn down the heat and allow the ratatouille to simmer. Add several sprigs of fresh oregano, several leaves and let the mixture simmer for about an hour, stirring occasionally. As it simmers some of the liquid will evaporate which is what you want-- the goal is a thick sauce.
3. Make the batter for the crepes. Beat the eggs lightly. Measure the flour and add a dash of salt. Whisk together the eggs, milk, a tbsp. of water and a tbsp. of melted butter. Whisk or beat the batter until it is smooth and consistent.
4. Warm individual dinner plates in a 200 degree oven starting about 10 minutes before you are ready to make the crepes.
5. Turn the 6-inch skillet upside down--crepes are cooked on the outside of the pan. Brush the outside and the bottom of the pan with oil. Heat the pan upside down for a minute. Spoon 2 tbsp. of the crepe batter onto the outside of the pan and coax it by moving the pan back and forth until the batter thinly covers the pan. Cook for about 30 seconds. Flip the crepe for another 30 seconds. Place the crepe on a warmed plate.
6. Spoon a generous portion of the ratatouille into the center of the crepe. On top pour 2 tbsp. of Parmesan cheese. Pull the sides of the crepe up and around the filling and garnish with a sprig of oregano or a piece of .
7. Continue making one crepe at a time until all of the batter has been used. Serve with candles, fresh crusty bread, a leafy green salad and your favorite wine.
Mustard seeds may be small, but they pack a lot of flavor and nutrition. They're loaded with antioxidants and omega-3 fatty acids. However, not all mustard seeds are equal in terms of taste and aroma. White, brown and black are each used for different culinary purposes. Of these, Brassica nigra, or black mustard seeds, yield the most pungent flavor and aroma. Learning cook with seeds is a great way to spice up your passion for good food.
Instructions
Seeds That Cut the Mustard
1. Make sure you buy the right seeds. You can easily identify white mustard seeds since they're white to yellow in color. However, it can also be easy to confuse brown mustard seeds for black ones. The former appear more purple than brown, while the latter are dark brown to black. So, take a close look, especially if buying seeds in bulk without the aid of precise labeling.
2. Be sure your mustard seeds pass muster. Spices can sometimes hang around market shelves past the point of expiration in terms of freshness and flavor. In addition, seeds packed in sealed bottles are your best bet. Seeds packed loosely in a box are vulnerable to insect invasion, and those stored in plastic can lose their essential oils to the packaging. Your nose can help you sniff out the spicy seeds from the spoiled.
3. Understand the differences among seeds. For the most part, white mustard seeds are used as pickling spice, and brown mustard seeds are ground to make prepared English, French or Chinese mustard. One of the few times you'll be tossing whole seeds into a hot frying pan or oven is when you cook with black mustard seeds.
Start Cooking
4. Think back to the last time you sampled Indian cuisine. Black mustard seeds are a staple in Indian cooking and are referred to as "rai." You can duplicate this ethnic flavor by adding the seeds to your own curries, soups and vegetable stews.
5. Snap the flavor out of the seeds. Indian chefs commonly toast black mustard seeds in very hot oil to bring out their flavor. You'll know the seeds have "blossomed" when they turn slightly lighter in color and make a popping sound. These fried seeds can be combined with other spices to make a rub or coating for roast pork, beef or lamb.
6. Dress up your dressings. Add whole, raw black mustard seeds to salad dressings, as well as to sauces, dips and condiments.
7. Experiment freely when you cook with black mustard seeds. They pair especially well with chicken, beef, sausage, shrimp, beans, rice and cheese. The seeds also compliment cabbage, apples, green beans, asparagus and potatoes.
Tags: mustard seeds, black mustard seeds, black mustard, black mustard, cook with
Do you need a easy-to-prepare meal that doesn't require standing over the stove? Then you need to make in a slow cooker. By using fresh vegetables, noodles and chicken breast, you can make a hearty meal for your family without much fuss. Chicken noodle soup isn't just for when you're sick; it can be enjoyed anytime. So the next time you want a healthy, slow-cooked dinner, make chicken noodle soup.
Instructions
1. Peel the carrots and slice both the carrots and the celery into small pieces. Lay the chopped carrots and celery in the bottom of the slow cooker.
2. Take the peel off the onion and cut it into small pieces. Put the cut-up onion on top of the carrots and celery. You can add other vegetables to the chicken noodle soup, such as peas, green beans or even potatoes. Mushrooms can also be added.
3. Remove the skin from the chicken breasts. Cut the chicken into small cubes and place in the slower cooker on top of the vegetables. Canned chicken can be used instead of fresh chicken breasts.
4. Chop the parsley and sprinkle it over the chicken. Add the salt and black pepper to the pot. Pour the water over all of the items in the slow cooker and put the lid on.
5. Cook the on high heat for an hour and then turn it down to low heat for 6 or 7 more hours. Stick a fork in the vegetables and chicken to see if they are tender and if clear juices come out of the chicken. You can cut the cooking time in half by keeping the slow cooker on high heat.
6. Add the noodles to the chicken soup and cook at high heat for another ½ hour to an hour. Don't let the noodles overcook, or they will become mushy. You can also cook the egg noodles in a pot on the stove first, drain and then add to the chicken soup. Serve and enjoy.
Tags: carrots celery, chicken , chicken soup, high heat, into small, noodle soup
Cheesecakes are available in a variety of flavors. No-bake and baked cheesecakes all usually contain cream cheese as the main ingredient. Combining the with such as yogurt, whipped cream, sour cream or ricotta cheese alters the taste and texture of the dessert. When you make a homemade cheesecake, the cream cheese can sometimes have a dense texture and make the dessert seem heavy. Handling and adding the cream cheese to your recipe properly will result in a fluffier and lighter cheesecake.
Instructions
1. Place the cream cheese out at room temperature before you add it to the other ingredients. Allowing the cream cheese to warm will let it combine better with the ingredients to give the cheesecake its fluffy texture.
2. Beat the cream cheese before you add the eggs or any of the other ingredients. Scrape the sides of the bowl with a spatula as you beat the cream cheese. Continue to beat the cream cheese until it becomes light and fluffy. Beating the cream cheese first ensures that the other ingredients do not weigh it down and prevent it from becoming fluffy.
3. Add the other cheesecake ingredients to the cream cheese slowly. Beat the ingredients on the lowest setting to prevent too much air from getting into the filling.
Tags: cream cheese, cream cheese, other ingredients, beat cream cheese