Slicing neat pieces of fudge can be challenging if you don't bake it in a pan lined with tinfoil. Fudge is generally eaten in small quantities because it is very sweet. An 8-by-8-inch pan with fudge in it should produce 30 pieces. You can run the knife under hot water for a while to make cutting easier.
Instructions
1. Let the fudge cool in the fridge for five hours while still in its baking pan and tinfoil. Pull the tinfoil and fudge out of the pan. Place the pan on the counter and slice it about an inch apart lengthwise.
2. Push the knife down with one hand on the handle and the other pushes on the dull part of the blade. The fudge will be quite tough when it is still cool.
3. Rotate the handle of the knife to the right and left. The fudge will stick to the metal knife so be careful that you don't break the fudge.
4. Cut about half an inch along the width of the fudge. Use the same technique when taking the knife out.
5. Cut the edges of the fudge to give it symmetry. You can eat the scraps yourself.
This easy side dish is a good way to get kids to eat cottage cheese. The flavors and fruits can be adjusted to suit your preferences, and you can keep it healthy by using low-calorie ingredients. The instructions are for orange, but you could combine lime Jell-O with pineapple, strawberry or banana fresh strawberries, or cherry Jell-O with Bing cherries.
Instructions
1. Empty the container of cottage cheese into a bowl. Add the flavored gelatin powder into the bowl of cottage cheese. Using an electric mixer, combine the cottage cheese and gelatin on low to medium speed. This gives a creamier consistency.
2. Add the entire container of whipped topping into the cottage cheese mixture and stir together. Add the mandarin oranges and combine.
3. Transfer the mixture into an 8-by-8 pan and smooth it out. Place the dish in the refrigerator for 1 to 2 hours. Once it has set, cut it into squares and serve. You could also spoon it into parfait glasses and layer with additional whipped topping to make it more of a dessert.
Keep potato chips away from sunlight to maintain their freshness.
When a salty snack craving strikes, many people satisfy it with potato chips. In fact, the National Potato Council estimates that in 2010, each United States potato chip consumer ate 17 pounds of . Many snack food enthusiasts are familiar with the disappointment of reaching into a bag of chips only to discover that their favorite salty snack has been reduced to stale blandness. Preventing such disappointment does not require any fancy kitchen gadgets. "Chip clips" are still the fastest, easiest, cheapest and most effective means for resealing potato chip bags.
Instructions
1. Set the potato chip bag upright on a .
2. Gently tap the bag on the flat surface until all of the potato chips have fallen to the bottom of the bag.
3. Place one hand on the front of the bag and one hand on the back just above the potato chips.
4. Push the two sides together and slide your hands up to the top of the bag to remove any excess air.
5. Fold the top of the bag over and down about one inch. Continue to fold the top edge down in one inch increments until the folded-over top is about one inch above the potato chips.
6. Clip a potato chip clip onto the top of the folded-over bag to keep it securely closed.
Fresh tomatoes are the key ingredients to marinara sauce.
Once you see how easy it is to make marinara sauce using fresh tomatoes, and how good it tastes, you'll be spoiled for anything less. Tomatoes that are plump and very ripe make the best sauce. Just chop it all up, stir it together, and let it simmer.
Instructions
Prepare Onions
1. Chop the onion into small pieces so its flavor will spread through the sauce.
Peel the onion and dice it into small pieces using the large chopping knife and the chopping board.
2. Pour the olive oil into the large pot. Heat it on medium-high until the oil is hot. Carefully scrape the onions into the hot oil, standing back so you are not splashed with hot oil.
3. Spread out the onions with the large spoon so they form a single layer. Add another tablespoon of olive oil if necessary to keep the onion from burning. Reduce the heat to medium-low and stir the onions gently. Allow the onions to cook for about three minutes, stirring once.
Prepare Tomatoes
4. Fill the medium pot half full with water. Heat on high until the water is boiling vigorously. Use the large spoon to carefully transfer six tomatoes, one at a time, into the boiling water without splashing.
5. Watch the tomatoes and when the skin just cracks on one, which will likely take only a minute or two, carefully remove it with the spoon. Set each tomato aside to cool.
6. Bring the water back to a boil and carefully place another six tomatoes in the pot. Remove each tomato when its skin cracks and set it aside to cool. Finish the remaining tomatoes, if any, in the same way.
7. Insert the fork into the stem end of one tomato, starting with the coolest tomatoes. Use the paring knife to grasp the tomato's skin where it has cracked and gently pull the skin off the tomato with the knife. Put the peeled tomato on the chopping board. Continue peeling each tomato this way.
8. Chop the tomatoes with the large knife, cutting each tomato into about 20 small to medium sized pieces. Add the tomatoes to the onions in the large pot. Stir them together, bringing the onions up from the bottom to mix in with the tomatoes. Cover with a lid and continue to cook on medium-low.
Add Remaining Ingredients
9. Fresh garlic imparts pure garlic flavor that powdered garlic cannot imitate.
Place a clove of garlic on the chopping board. Lay the flat part of the blade of the large chopping knife on top of the garlic clove, with the sharp blade away from you. Press down hard on the knife to slightly flatten the clove. Remove the knife and peel the clove. Pushing down on the clove loosens the skin and makes it easy to peel.
10. Follow the same flattening procedure with each garlic clove. Slice off the ends of the cloves. Chop each garlic clove into thin slices or, if you prefer, into smaller pieces.
11. Scrape the garlic into the large pot with the tomatoes and onions. Stir the ingredients together. Replace the lid and let the mixture continue to cook.
12. Fresh basil has a sweet, pungent aroma and taste.
Chop the fresh basil into smaller pieces and scrape it into the large pot. Or measure the dried basil and pour it into the large pot. Follow the same procedure with the oregano.
13. Measure and add salt and pepper to the large pot. Measure and add the wine to the large pot. Stir all the ingredients together gently. Replace the lid and allow the mixture to cook for about two hours on medium-low heat.
Tags: each tomato, into large, , garlic clove, , chopping knife
The history of coffee begins in ancient Ethiopia, where in the Kaffa region Arabica coffee originally grew wild. Coffee has therefore been an integral part of Ethiopian culture for centuries. Today, coffee is Ethiopia's largest and most important export. Many connoisseurs consider Ethiopian coffee to be the best in the world.
Sidamo Coffee
All coffee beans are unique.
Ethiopian Sidamo coffee has a mild, mellow and somewhat fruity flavor. It also has a delectable aroma. Sidamo coffee comes from the Oromia, or Sidamo, region of the country. Another name for this coffee is Yirgacheffe. This type of coffee is fairly new outside of Ethiopia and is just beginning to be known throughout the rest of the world.
Djimmah Coffee
Ethiopian Djimmah coffee is probably the oldest type of coffee in the world. This is the type of most of the people in Ethiopia regularly drink. Djimmah has a tart flavor with a hint of spice. It is the true .
Harrar Coffee
Coffee grows on small trees.
Harrar coffee is from the Harrar region, which is located in the mountainous area of Eastern Ethiopia. This coffee is quite rare in North America, but is much valued for its rich and deep chocolate mocha flavor. In fact, this particular coffee is often blended with Djimmah coffee to make classic Mocha Java.
Ghimbi Coffee
Ghimbi coffee is grown in the western part of Ethiopia. This is a rich, robust, well-balanced is much in demand. Ghimbi coffee is enjoyed by coffee drinkers around the world.
Wollega (Nekempte) Coffee
Coffee beans vary in color.
Like Ghimbi, Wollega coffee is grown in western Ethiopia. Wollega is a medium to bold coffee that is known for its delicious fruity taste. The bean is a greenish brown color. Wollega is often added as a blend to other coffees, but it can stand on its own as a satisfying drink.
Tags: coffee that, type coffee, Arabica coffee, coffee grown, western
Roti is a staple food of Indian diets. Common in Trinidad, Tobago, Guyana and Suriname, these flat, unleavened breads are made plain or with succulent fillings. Dhalpuri is a popular roti stuffed with split peas and spices. It's traditionally cooked on a tawah, a round griddle used for cooking roti, but you can make dhalpuri at home on a regular large skillet.
Instructions
Make the Dough
1. Sift flour, baking powder and salt into a large mixing bowl and combine.
2. Add water slowly and mix until you form a soft dough. Less than 2 cups of water should work, but judge the appropriate amount by the texture of the roti dough.
3. Mix margarine or shortening into the dough in chunks, then continue to add water and knead until the dough becomes stiff and elastic.
4. Cut roti dough into several pieces and piece into a ball the size of a small orange.
5. Flour a board and roll each ball of dough to 1/2-inch thick rounds.
6. Set aside and prepare the filling.
Prepare and Add the Filling
7. Soak split peas overnight, then boil until soft. Place boiled split peas in a food processor.
8. Add cumin, onion, garlic and salt to the split peas, and process until well-blended but not pureed.
9. Place 2 to 4 tbs. of the mixture in the center of each rolled out segment of roti dough.
10. Enclose the mixture with the dough, form into a ball, then roll out again to 1/4-inch thick rounds with the mixture now inside the dough.
11. Cook dhalpuri roti on a large, greased skillet for 3 minutes on each side. Brush with oil as they cook until dough is golden brown and puffy.
12. Drain excess oil on paper towel and enjoy your .
Tags: , roti dough, dhalpuri roti, into ball, roll each
Boiled eggs can be halved, sliced or cubed when making egg curry.
Make a delicious egg curry for a new twist on breakfast or for a tasty dinner that only takes minutes to make. Basic egg curry requires only a few ingredients, and then spices and can be added to make a delightful dish unique to your tastes. The dish can stand alone or be served with rice and chapatis or parathas for a well-rounded meal. This recipe is especially useful after Easter when your family is tired of the same old boiled egg recipes.
Instructions
1. Hard boil the eggs and set aside to cool. Peel and again set aside.
2. Heat oil in a medium-sized frying pan over medium-high heat. Allow the oil to get hot before proceeding.
3. Add mustard seeds to the oil and saute until they begin to crackle.
4. Add onion and saute for one minute.
5. Add ginger garlic paste and turmeric. Continue to saute until the onions become translucent. This will take approximately three minutes.
6. Add coriander, cumin and garam masala.
7. Add chopped tomatoes and chili peppers, if desired, and place a lid on the frying pan.
8. Cook for 10 minutes. The tomatoes will look soft and have lost their firmness. Open the lid and stir; the tomatoes will break apart, and the mixture will become more like a sauce.
9. Stir in salt until well mixed. For a smoother consistency for your egg curry, add the ingredients to a food processor or blender, and blend until smooth. Then return to the pan.
10. Add the boiled eggs and continue cooking until they have been reheated, stirring lightly. The eggs can be chopped, quartered or halved for a more colorful look if desired. Serve hot.
Tags: chili peppers, saute until, tomatoes will, until they
According to the USDA, dandelion greens rank fourth in green leafy vegetables for overall . They rank third among the foods richest in vitamin A, surpassed only by cod liver oil and beef liver. Dandelions contain high levels of B vitamins, potassium, iron and calcium. Dandelions are so high in nutritional value that they have long been considered a spring tonic. You can enjoy these health benefits by digging and cooking dandelions from the wild.
Instructions
1. Locate young dandelions as they emerge in the spring before they have blossomed. Be sure the area has not been sprayed with pesticides or herbicides.
2. Grasp the dandelion leaves in your left hand. Using your right hand, slide a sharp knife under the roots of the dandelion and cut.
3. Pull the dandelion from the ground and shake excess dirt off the root.
4. Continue digging fresh dandelions until you have a large bag full. Dandelions shrink in size, just as spinach does, when cooked. A large kettle of dandelions will shrink down to two cups of cooked greens.
5. Clean the dandelions by hand, removing stray pieces of grass or other debris. Do not remove the individual leaves. Wash in cold water to remove dirt.
6. Fill a two-quart kettle dandelions and cover with hot water. Add a pinch of baking soda to cut the bitterness. Bring to a rolling boil. Reduce heat and maintain a steady boil for 5 minutes.
7. To remove bitterness, drain dandelions and discard the water. Cover with fresh water and bring to a boil. Boil until dandelions are soft.
8. Serve steaming hot with melted butter, salt and pepper to taste.
Tags: , fresh dandelions, nutritional value, they have, with fresh
With a little preparation, you can make your own signature barbecue sauce.
recipes vary depending on the style of barbecue you like. Anything goes, from the spicy sauces of Texas and Louisiana to the sweet sauces favored in some parts of the Carolinas. Most sauces are tomato based, beginning with tomato sauce or catsup. Parts of South Carolina favor a mustard based sauce and Alabama is known for a white based on mayonnaise. Begin with these basic ingredients, then spice it up according to your preferences.
Instructions
1. Puree the onion and garlic cloves in a food processor, almost to a paste consistency.
2. Put all ingredients in a heavy pot and bring to a simmer over medium heat. Cover the sauce with a screen, if you have one. Reduce the heat if the ingredients begin to splatter. Simmer ingredients for 15 minutes, stirring occasionally.
3. Taste the sauce and adjust the seasonings to your taste preferences. Simmer for another 15 minutes or until the sauce is the desired consistency.
Jasmine rice is sometimes called Thai fragrant rice due to its nutty aroma and flavor. It is similar in texture to basmati, and may be prepared and served similarly to other rice varieties. Jasmine rice requires very little flavoring, but may be embellished to create tempting savory or sweet dishes. This recipe yields approximately six ½ cup servings of as a side dish, or three 1 cup servings as a main dish. Try serving with meat, seafood or spicy sauces.
Instructions
1. Preheat the oven to 400 degrees F. Place the jasmine rice into a fine mesh sieve, and place under cool running water. Rinse until the water runs clear, and then allow the rice to drain thoroughly.
2. Pour the chicken broth into a large, oven-proof saucepan. Add the jasmine rice and stir to combine. Place the pan over medium-high heat, and bring the mixture to a rolling boil.
3. Remove the pan from the heat. Cover tightly with aluminum foil while the rice mixture is still hot, and place the pan into the preheated oven.
4. Bake the for 15 to 20 minutes, or until all the water has been absorbed. Check the rice every two minutes after the initial 15 minutes of cooking time, to avoid overcooking. Remove a piece of rice and bite or pierce with a fork to check for the desired firmness.
5. Remove the pan from the oven once it is thoroughly done, and place it on the stove. Allow the to stand for 5 minutes, and then fluff with a fork. Sprinkle the lime zest over the top of the rice before serving, if desired.
Tags: jasmine rice, jasmine rice, Jasmine rice, , until water,
Red bell peppers, onions, mushrooms and olives may be added to the sauce.
comes from the sauce recipe believed to have been created in Rome by Alfredo di Lelio in 1914. He was concerned because his pregnant wife lost her appetite and hadn't eaten for days. Fearing for the health of his wife and unborn child, di Lelio concocted a pasta dish that included generous amounts of butter, cream and Parmesan cheese -- and his wife loved it. Many delicious meals have since been created using the tasty sauce, including Chicken Penne Alfredo.
Instructions
1. Cook a box of penne pasta according to the directions on the label.
2. Prepare the Alfredo sauce while the pasta is cooking. In a medium saucepan, melt the butter, heavy cream and cream cheese. Stir in the Parmesan cheese. Simmer on low heat for 15 to 20 minutes, then remove.
3. Put the chicken pieces in a medium frying pan covered with olive oil. Saute until the chicken is cooked through.
4. Stir in the Alfredo sauce with the cooked chicken.
5. Drain the pasta and combine it with the Alfredo sauce and chicken.
Here's a Halloween costume that will separate you from the pack of trick-or-treaters. You won't see many people dressed as giant sandwiches as you make your rounds. So stand out on that night of ghouls an' goblins. You can make this costume in 3 hours or less.
Instructions
1. Draw the outline of a slice of bread on a sheet of cardboard. Remember the size of the person wearing the costume. The bread must be big enough to more than cover the costume wearer.
2. Cut out the outline of the bread. Spray paint the bread white.
3. Line the outside edge of the bread with the foam and cut to size. Spray paint the foam brown. Glue it around the edge of the adhesive to make the crust.
4. Lay the foam flat on the crust to measure it. Cut the foam in scalloped shapes for lettuce. Spray paint the lettuce green and glue it to the crust.
5. Place one section of foam around the edge for the meat. Cut to size and spray brown with red areas for sauce. Glue to the lettuce.
6. Cut 3 triangles for the cheese and paint them yellow. Place them on the sides and bottom of the sandwich. Glue them to the meat so the yellow shows around the edges.
7. Repeat the steps for the back of the costume.
8. Make 2 straps to hold the sandwich over your shoulders. Tape 4 pieces of duct tape together to make a strong strap. Repeat the process so you have 2 straps.
9. Attach the straps to the inside of the sandwich with duct tape.
Tags: Spray paint, around edge, , duct tape, edge bread, edge bread with
Most American barbecue sauces begin with tomatoes and puree of tomatoes. After that, it's up to you and your imagination to create delectable showstoppers. Some chefs are incredibly secretive about their recipes, while others are eager to reveal an exotic ingredient that makes you wonder if the end result is indeed a barbecue sauce. The fun of making homemade barbecue sauce is that great surprises can result from ingredients you probably already have in your kitchen.
Ingredients for a Basic Sauce
The basic barbecue sauce is composed of ketchup and onions a bit of cider vinegar, Worcestershire sauce and brown sugar added to the tomatoes and tomato puree.
Spicing It Up!
If the basic sauce just doesn't make you quiver, a world of surprises awaits in your kitchen cabinets. Try orange or pineapple juice mixed with molasses or even maple syrup. Did you know there is even a white BBQ sauce, which uses mayonnaise, vinegar, lemons, salt, pepper and sugar? Or how about apricot BBQ sauce, which combines tomato soup, brown sugar, apricot jelly, Italian dressing, garlic, black pepper and Worcestershire sauce?
Now reach into your refrigerator for the Dr Pepper and add sugar, ketchup, lemons, onions, Tabasco and liquid smoke. Voila!--Dr Pepper barbecue sauce, at your disposal! You can even make a BBQ sauce without the sugar by using a sugar replacement. Lemon barbecue sauce works well for chicken or fish; just mix together salad oil, lemon juice, salt, basil and Tabasco.
For a tantalizing taste of Jamaica, try mixing together tomato puree, water, onions, vinegar, Worcestershire sauce, paprika, chili powder, pepper, cinnamon and ground cloves.
You can also try a barbecue rub, which is a dry mixture of herbs and spices you rub on the meat prior to cooking. A basic rub consists of garlic powder, salt and black pepper, but you can use whichever spices you like.
Some chefs insist that you steer clear of any ingredients that contain corn syrup. If you agree, you can use honey and molasses as your sweeteners. You could even use grape jelly!
For an Asian flare, mix together hoisin sauce, ketchup, sherry, garlic, ginger and soy sauce with a touch of water. And if you like beer, this combination will certainly tempt you: tomato paste, your favorite beer, brown sugar, white vinegar, cider vinegar, onion, garlic, chili powder, Worcestershire sauce, butter, pepper, liquid smoke, dry mustard, cumin, salt and cayenne pepper.
Fun Facts About Barbecue
According to the Hearth, Patio and Barbecue Association, the most popular meats to barbecue are steaks, hot dogs, burgers and chicken. The favorite ingredients for flavor are hickory, honey, tomato and mesquite. Corn and potatoes are the favored veggies at a barbecue, along with coleslaw.
Tags: , Worcestershire sauce, brown sugar, along with, black pepper, chili powder
Parmesan cheese undergoes an extensive aging process to develop its rare flavor described as being akin to savory. The Japanese call Parmesan cheese's flavor "umami," but as Parmesan cheese sits in storage in a refrigerator, it dries out and this sought-after umami taste deteriorates after a month. Softening your dried out Parmesan cheese can make it easier to grate and taste better. As with the making of the cheese itself, softening dried out Parmesan cheese will take time. Plan at least one day before you need your cheese to use this remedy.
Instructions
1. Remove the original wrapper from the Parmesan cheese.
2. Lightly dampen a paper towel. Wring out excess moisture.
3. Wrap the paper towel around the whole piece of Parmesan.
4. Hold the paper towel in place by wrapping aluminum foil around the paper towel.
5. Place the wrapped cheese in the refrigerator for one to two days to restore moisture to the cheese.
Energy drinks are a healthy alternative to heavy meals or drinks full of artificial flavors and sweeteners. If you love chocolate, you don't need to give it up, because chocolate can easily be incorporated into a variety of delicious energy drinks. Read on for a few tasty and healthy recipes.
Instructions
Chocolate Strawberry Energy Blast
1. Place all of the ingredients in a blender.
2. Turn the blender on high and mix until is creamy.
3. Pour the chocolate strawberry energy blast into a large mug or glass and serve.
Chocolate Banana Energy Drink
4. Place the chocolate protein powder, banana, ice and water in a blender container.
5. Blend the mixture on high speed until it's thick and creamy.
6. Pour into a large glass and serve immediately.
Chocolate Peanut Butter Energy Drink
7. Place all of the ingredients in a blender container.
8. Blend until the mixture is smooth, making sure the peanut butter is completely mixed in
9. Serve the chocolate peanut butter energy drink in a tall glass.
Mocha Energy Shake
10. Place all of the ingredients in a blender container.
11. Set the blender on high and blend until creamy and thick.
12. Serve the mocha energy shake in a large mug.
Tags: blender container, ingredients blender, Place ingredients, Place ingredients blender, blender container Blend, , container Blend
Store-bought grape juice provides the base for an easy, inexpensive wine to make at home. This grape juice wine is a great way for novice wine makers to get started. This wine requires a few wine making specific dry ingredients but no special equipment. It tastes great and is ready to drink in just a few weeks.
Instructions
1. Sterilize all of your equipment.
2. Boil the water and dissolve all the sugar in it. Remove the sugar water from the heat and add the frozen grape juice concentrate.
3. Add additional water, campden and the remaining ingredients (except for the yeast) to the grape juice mixture.
4. Cover the opening of the container with a napkin. Fasten it with a rubber band and set it aside for 24 hours.
5. Activate the wine yeast according to the instructions on the yeast packet.
6. Add the activated wine yeast to the grape juice mixture and recover the container with the napkin.
7. Ferment the for five days. Stir once or twice per day. Remove the solids from the top of the grape juice wine mixture with a slotted spoon and add additional campden.
8. Pour the grape juice wine into an airtight container using a funnel. The container can be capped off with a screw cap. It does not have to be corked. Wait 30 days as the grape juice wine undergoes additional fermentation.
9. Stabilize the grape juice wine by adding campden. Sweeten the grape juice wine to taste.
10. Rack your now ready to drink grape juice wine in airtight bottles.
Tags: grape juice, grape juice wine, juice wine, grape juice, grape juice mixture, juice mixture, container with
Chicken burgers are a healthy alternative to your regular hamburger. Adding herbs, garlic and onion to your finely chopped chicken adds flavor and seasonings to your chicken patty. You can fry this on the stove or grill it for extra flavor.
Instructions
1. Place the chicken into a bowl large enough to hold all of your ingredients.
2. Add diced onions, herbs to taste, a dash of lemon juice, well-drained cottage cheese and a pinch of salt and pepper. After washing your hands and removing any jewelry, use your hands to mix the ingredients together well.
3. Form your patties into evenly-sized shapes.
4. Cook your patties on a hot grill for approximately 5 minutes per side, or cook in a covered skillet on the stove at medium-high heat for about 7 minutes per side or until the chicken burgers are cooked through.
5. Adapt this recipe by adding barbecue sauce, peppers, or coleslaw as a topping for your chicken burger to make it uniquely yours.
Tags: minutes side, your chicken, your hands, your patties
Watermelons have many uses beyond enjoying the brightly colored flesh. Every part of the watermelon has a use, not just the fruit. The rind, juice and seeds are all edible. You will never look at a watermelon the same way again after you begin to explore its diverse uses.
Drink
Instead of lemonade on a hot summer's day serve a watermelon agua fresca. This Mexican roadside juice drink is made from a variety of fruits. To make an agua fresca, puree seeded watermelon pulp and sugar. Strain the mixture through a sieve and add lime juice and club soda for serving. The drink will have less sugar than a soda and the added benefit of the vitamins and minerals from the watermelon juice. Eating Well offers a recipe using 8 cups of watermelon, 1 cup of water, 1/3 cup sugar, 4 cups and 1/4 cup lime juice.
Cake
Instead of a birthday cake made from a traditional flour, sugar and butter cake, make a guilt-free cake from a watermelon. The National Watermelon Promotion Board suggests cutting a round, seedless watermelon in half and cutting off the rind. Cover the half-sphere of watermelon with cake icing, whipped cream or thawed frozen whipped topping. Insert candles if the "cake" will be for a birthday, and decorate the top with additional cut fruits such as kiwi slices or fresh berries.
Pickles
Cucumbers are not the only fruit that can be pickled. Bland watermelon rind transforms into a sweet, tart and crunchy snack. Follow a trusted recipe for pickling the rind. Untested recipes could result in spoilage from not having enough preserving ingredients. Cooking Light has a pickled watermelon rind recipe on the website My Recipes. This recipe flavors the rind pickles with sweet spices like ginger, cloves, allspice and cinnamon. These spices complement the sweetness in barbecued meats. A plate of pickles will pair well with any meat made on the grill at a summer barbecue.
Seed Snack
Change up your snack routine from more common sunflower or pumpkin seeds. Watermelon seeds are not just for spitting contests. Remove the seeds from the fruit before serving the watermelon flesh. Country Living has a recipe for toasted watermelon seeds. It simply requires you to toss the seeds with olive oil and salt and toast the seeds in the oven for 10 to 15 minutes or until darkened and crunchy. Eat the seeds whole as a snack or add them to trail mixes and granolas.
Chilly Desserts
As cooling as a chilled piece of watermelon fruit is on a hot summer's day, you can make it even cooler. Juice watermelon through a juicer or puree the fruit and strain it. Pour the watermelon juice into the wells of an ice cube tray or disposable paper cups. Cover the tray or cups with aluminum foil. Insert a wooden ice cream stick through the foil into each ice cube well or into each cup. Freeze the watermelon pops overnight or until solid. Serve these treats instead of ice cream bars.
Salsa
Make a tomato-free salsa with watermelon. Replace tomatoes with chopped, seeded watermelon in any salsa recipe. Choose a bright red watermelon variety to replicate the color of the tomatoes, or use an orange or yellow-fleshed watermelon for added color. For a simple salsa recipe, the North Carolina Department of Agriculture and Consumer Services suggests combining watermelon with chopped green onions, bell peppers, jalapeno peppers, cilantro and lime juice. This red and green salsa, called "Fire and Ice," is an eye-catching appetizer served with potato chips, corn chips or tortilla chips.
Tags: lime juice, watermelon rind, agua fresca, club soda, from watermelon,
Make party platters at home; save money and be creative.
Excite your guests with a hearty deli platter loaded with meats and cheeses and stacked high with bright colorful vegetables. Provide delicious attractive food for your guests and guarantee the success of the event. Preparing a deli platter requires patience and some sense of symmetry. It doesn't require a great deal of artistic inclination to prepare the platter. Make the platter by following the pattern of indentations on the tray that guides you as to where the meat, cheese and vegetables are placed. The food itself is the decoration for the platter and is sure to please hungry guests.
Instructions
1. Choose an 18-inch round platter in the color and style you prefer from a party store or restaurant supply outlet. Select a platter that is divided into six wedge-shaped compartments with a round indentation in the center. These compartments are where the different meats, cheeses and other foods are placed.
2. Select 1-lb. packages of quality presliced baked ham, roast beef and roasted turkey breast, Swiss cheese, aged cheddar and Havarti cheese from the meat department of the supermarket. The slices should be the standard thickness of sandwich-sliced luncheon meat.
3. Open all six packages of meat and cheese and place the party platter next to them on the table. Place an empty bowl into the circle in the middle of the platter to save the space and make certain it is not covered up as the meat and cheese is arranged on the platter.
4. Wash a head of leaf lettuce, cut off the stem and separate the head into leafs. Pat them dry with paper towels. Place a large leaf on the back of each wedge in the party platter so that it covers the back of the wedge and drapes over the edge approximately 1/2 inch.
5. Fold each slice of baked ham over one time and continue until the package is empty. Arrange the ham in the first compartment of the party platter by laying a folded slice in the upper right hand corner of the compartment and then laying another slice halfway over it shingle style. Continue laying the ham slices shingle style following the outline of the wedge until the wedge is full.
6. Continue to the next wedge and repeat the same process with the Swiss cheese which goes well with ham. Follow with roast beef then and finish with roasted turkey breast then Havarti cheese.
7. Arrange three large leafs of table lettuce in the center of the platter in such a way that each leaf extends over the meat and cheese by approximately 1 inch.
8. Wash one large bunch of red grapes and green grapes. Cut off any unsightly stems with a pair of cooking shears and arrange them attractively side by side in the center of the platter.
9. Place a ridge of baby carrots between the sliced ham and Swiss cheese. Place a ridge of grape tomatoes between the Swiss cheese and roast beef. Next, lay a ridge of sweet gherkin pickles, drained and patted dry with paper towels, between the roast beef and aged cheddar.
10. Continue alternating these three rows of vegetables between each meat and cheese until each item is separated in a decorative manner with edible decor.
Tags: meat cheese, , Swiss cheese, aged cheddar, party platter,
Deep-fry hot wings and toss them in hot sauce for a quick meal.
Instead of purchasing deep-fried hot wings at a restaurant, you can save money and make your own at home. When the hot wings are deep-fried, the outer skin becomes crunchy and golden brown. The deep-fry oil also cooks the chicken wings quickly. After you deep-fry the wings, they are tossed in a buffalo hot sauce, and the sauce binds to the cooked wings. Serve the wings with bleu cheese dressing and celery sticks for a quick meal or appetizer.
Instructions
1. Season the chicken salt and pepper. Allow the chicken wings to sit at room temperature for one hour.
2. Heat the oil in the deep fryer to 375 degrees Fahrenheit.
3. Fry the wings in small batches. in the deep fryer until they are crispy and brown, which will take around 10 minutes.
4. Remove the from the oil with tongs. Cut through the thickest chicken wing to ensure that the juice runs clear instead of pink so that you know the wings are finished cooking. Place them on a plate covered with paper towels to drain.
5. Wrap the in aluminum foil to keep them warm. You can also place them on a baking sheet and put them in the oven set at 275 degrees Fahrenheit.
6. Melt 1/4 cup of butter on the stovetop in a small saucepan.
7. Pour 1/2 cup of hot sauce and 1/4 cup of butter into a container with a lid. Place the wings in the container and close the lid. Shake the container to coat the wings with the hot sauce.
8. Serve the hot wings while they are still hot.
Tags: chicken wings, wings with, deep fryer, degrees Fahrenheit, Place them, quick meal,
Garden Salsa is a hybrid variety of hot pepper (Capsicum annuum "Garden Salsa") that gets hotter as the pepper turns from green to red. Pick them when they are green if you are using them in salsa, or wait until they turn red for use in recipes calling for more fire. Garden Salsa requires warm weather to grow 7- to 8-inch long peppers on 24- to 36-inch-tall plants. Start your Garden Salsa plant seeds indoors 10 weeks before the last frost date in your area.
Instructions
1. Add seed-starting planting mix to within 1/4 inch of the rim of a garden flat. Pour water over the soil until it is drenched, and set the flat aside for one or two hours to allow the soil to drain completely.
2. Push the Garden Salsa plant seeds 1/4 inch deep into the soil, 1 inch apart.
3. Place a heat mat in an area that receives indirect sunlight. Set the thermostat to 80 degrees Fahrenheit.
4. Set the flat on top of the heat mat, keep the soil moist, and the seeds will germinate within two to three weeks.
5. Move the flat into a full-sun location when the seeds sprout.
There are easy ways to go green when you take a lunch to work or to school, so try these suggestions for making your lunch a healthy, eco-friendly, green experience.
Instructions
1. We are all aware of the state of the planet, the high cost of everything, and the urgent necessity for living a greener life. One of the ways to do this is by taking an aspect of your life and making it more eco-friendly. This article is about ways of packing a green lunch.
Let's start with the container we put our lunch in. You don't have to rush out and buy the latest, expensive, eco-friendly lunch container to go green. You can if you want to, but if you want to save money and reuse or recycle what you already have, that's even better.
Reduce is one aspect of going green that is very important. This means use less, buy less, and make do with what you already have.
Most of us have a lot of stuff, even in our kitchen, so go through everything you have stored away in your kitchen and see what you already have that might make a great lunch container.
Some of us have those old-fashioned tin lunch boxes, and if so use them. (Make sure it's not a hot collectible item first though). If you find yourself with a kids hand me down Spiderman or Barbie lunch box, then make it more your style with stickers or paint a design on the box more appropriate for you.
If you can't find an old metal lunch box, how about using a paper bag? Most people have plenty of them and they can be reused and recycled too.
Maybe you have a plastic container with small sections that would be perfect to use for lunch. It doesn't matter what its original use was (as long as you didn't store chemicals in it that is), just wash it thoroughly and use the sections for your different food items for your lunch. Fancy Bento boxes and the new briefcase use the same principle, with several sections for different foods. You can buy them of course, but if you're trying to save money why not see if you have a sectioned container already that you could use for your lunches.
You might have an insulated lunch bag or two from the past too, so start using them again. They still do the job just fine and you're not out any money.
2. Save small containers with lids from dips and the like, for your work lunch salads, or for trail mix, or sliced fruits, etc. Cleaned and dried they work just fine to keep your food separate and fresh.
Plastic sandwich bags are handy but not very green so some folks are suggesting a sandwich wrap that you wipe and clean between uses. An expensive but viable option I'm sure, but you could also just save plastic containers that would be perfect for holding a sandwich, and wash them between lunches. Chances are you a plastic container that would work perfectly to hold lunch sandwiches.
Use real silverware, not plastic throwaways, and cloth napkins for your lunch. Sure you have to take them home and wash them between uses, but how hard is that?
3. For drinks, water is the best. You can take water in a steel or aluminum thermos container or in a recyclable bottle.
Avoid single serving drinks (or anything!) in your lunch boxes, there is too much packaging being thrown away if you do that. Buy larger sizes and pour into your own containers if you must have juice. It's cheaper too.
4. If you have any food waste (banana and orange peelings, apple cores, etc), left over after lunch, then take it home with you and put it in your kitchen compost pile. Food waste is a huge problem now in our landfills and from work lunches is just as bad as home .
Tags: , your lunch, food waste, lunch boxes, that would
Many veggie lovers are accustomed to the traditional spinach salad, complete with mushrooms, hard-boiled egg, and bacon bits sprinkled on top. However, a unique way to prepare the same dish is by wilting spinach leaves and serving the salad warm. Learn make a quick and simple hot from scratch.
Instructions
1. Boil a few cups of water in a medium-sized pot. When it is bubbling, gently place three eggs in the water and boil for about 20 minutes.
2. In the meantime, fry three slices of bacon in a pan.
3. Using a microwave-safe container, open a bag of pre-washed fresh spinach and empty the greens into the container. Add two cups of water and heat on "medium" until greens are tender and warm. Remove any excess water.
4. Transfer the warm greens to a salad bowl and gently crumble bacon strips onto the salad when it has cooled.
5. Add the sliced mushrooms to the warm spinach salad. Remove the eggs from the boiling water and allow them to cool to a point of handling.
6. Gently crack the shells and crumble the egg into the spinach salad.
7. Using a small side bowl, mix 1/4 cup olive or vegetable oil, a pinch of salt, a pinch of pepper and a teaspoon of vinegar into a quick, tasty salad dressing.
8. Pour the dressing over the warm salad and toss gently.
Also known as a , these wonderful kabobs of grilled ground beef are easy to make and cook up in no time. Originally a Middle Eastern dish, Kofta Kebabs are gaining popularity worldwide as people pursue the desire to grill up quick and easy meals.
Instructions
1. Purchase three pounds of finely ground lean beef. Ask the butcher to run the meat through the grinder twice to duplicate the texture of this traditional meal.
2. Mince the onion and parsley on a cutting board with a sharp knife. The key here is to mince as finely as possible.
3. Add a dash of salt and pepper.
4. Add the minced vegetables to the and mix throughly.
5. Roll the meat mixture into 2 1/2 inch balls and push onto a wooden skewer.
6. Flatten the balls with your fingers and shape into a finger shape. Place more than one on the skewer if there is room.
7. Grill for 20 to 25 minutes until the meat is no longer pink on the inside.
8. Serve on pita bread, flat bread or a roll of your choice.
Sprats are tiny fish that are sold and cooked whole. They are so tiny that filleting them would take too long. The best way to cook them is whole but with the internal organs removed. (There is a debate about whether to cut off the head before cooking.) When you are selecting sprats at the market, choose those with the brightest eyes, passing over those with darkened or cloudy eyes. Here is one of the simplest methods to cook sprats.
Instructions
1. Preheat the grill to high heat, and lay aluminum foil over the top. (Or preheat skillet to high heat.)
2. Cut a small strip from the underside of each of the sprats. Rinse under cold, running water to wash out the internal organs and cleanse the outside of the fish.
3. Cut the heads off the fish if desired. Pull the gills out with your thumb and first finger if you want to leave the heads on.
4. Spread a small amount of oil onto the foil. You can also spread some olive oil into the skillet to lubricate the pan. You should use 1-2 tablespoons of oil depending upon the size of the foil or the skillet you are using.
5. Place all of the sprats in a single layer on the grill pan or in the skillet. Place in the oven or on the stove.
6. Cook the sprats on the stove or the grill for about three minutes or until their skin starts to brown and blister.
7. Use the kitchen tongs to turn the sprats over to the other side and cook for an additional two minutes or until the fish are browned all over. Serve hot with a squeeze of lemon juice and salt and pepper to taste.
Tags: high heat, internal organs, minutes until, those with
Cottage cheese is a popular choice among dieters because it is relatively low in calories, fat and cholesterol. On the plus side, it's a good source of calcium, phosphorous and vitamin B-12, among other nutrients.
Instructions
1. Pour the milk into a 6- to 8-quart pot and heat to 80 degrees using the double boiler method. Be sure to use your thermometer in the milk. Once it reaches 80 degrees, add the rennet and buttermilk and stir well. Let this set in a warm room until a knife inserted into the center comes out clean.
2. Cut the curd with a long knife into half-inch cuts, straight up and down and front to back. Cut diagonally in both directions. Let the cut curds sit for 10 minutes, then stir gently.
3. Slowly raise the temperature to 100 degrees over a 30- to 40-minute time frame, using the double and stirring often. Once it has reached 100 degrees, increase the heat to 115.
4. Stop the heating process. By this time, the curds should be firm. Pour the curds into the colander lined with the cheesecloth to drain the whey. Let the curds drain for three to four minutes.
5. Hold the corners of the cheesecloth and dip it into ice water several times. Return the cheesecloth to the colander and rinse with ice water until the water runs clear. Let the water drain; when the water no longer drips, it is done.
6. Measure the curds into a mixing bowl. For every cup of curd, add a half-teaspoon of non-iodized salt and stir well.
Pierogi are traditional Polish dumplings that are usually served on Christmas Eve but can be enjoyed year round. There are a variety of sweet or savory options for the stuffing, but a popular choice is potatoes. It might seem like a lot of work, but making the perfect potato pierogi is actually easier than you think.
Instructions
Making the Dough
1. Prepare the dough by mixing 2 cups flour and a 1/2 teaspoon of salt. Then beat 1 egg with 2 tablespoons of sour cream, 1 cup milk and 1 cup water. Combine everything with the flour mixture.
2. Knead the dough on a flat surface and keep adding flour (about a half cup total) until it becomes smooth. If your pierogi dough becomes too tough, pour in a few drops of hot water until you feel it soften up.
3. Place the dough into a covered container and let it stand at room temperature for an hour. While it is resting, you will have time to make the filling.
Making the Filling
4. Peel about 10 potatoes and drop them into a pot of salted, . Cover the pot and give them about 15 to 20 minutes to fully cook.
5. Chop 1 large onion and saute in a large skillet with a tablespoon of butter while the potatoes are cooking. Keep stirring until you see them become soft and translucent. Once that happens, remove from heat and set aside.
6. Mash the fully cooked potatoes in a large bowl and add the sauteed onions. Once the two are fully incorporated, stir in a cup of shredded cheese (gruyere or cheddar work best) and season with salt and pepper. You can even spice up your filling by adding crisped bacon, chives or flavored cream cheese.
Assembling and Cooking the Pierogi
7. Take the dough and roll it out on a floured surface until it is very thin. Use a glass cup or cookie cutter to create circles that are even-sized. Take pieces of the leftover dough and keep kneading over and over so that you use every last bit of available dough.
8. Place a one-inch ball of the filling onto the center of each piece of dough. Fold the dough over to one side, forming a half-circle, and lightly moisten the edges so that they stick together. Drop them into another pot of and wait a few minutes for them to rise to the surface.
9. Drain the pierogis and serve them immediately topped with sour cream or melted butter.
Roasted garlic has a sweet, mild taste that pairs well with cream to make a pasta sauce. The creamy sauce is best used with fettuccine, farfalle or any other type of pasta that will trap the sauce in its folds. This recipe yields approximately 1 1/3 cups of roasted garlic pasta sauce, or enough to serve with 1 lb. of the pasta of your choice.
Instructions
1. Heat the oven to 350 F. Peel the outside of the head of garlic and slice it in half crosswise. Place the halves in a glass casserole dish with the cut sides facing up.
2. Drizzle the olive oil over the top of the garlic and sprinkle with pepper and thyme. Cover the aluminum foil and bake for an hour, or until the garlic is fork-tender and golden in color. Remove from the oven and let cool completely.
3. Transfer the garlic halves to a small saucepan and mash with a fork until a semismooth paste is formed. Stir in the heavy cream and place the pan on the stove over medium heat.
4. Simmer the roasted garlic and cream mixture for eight to 10 minutes, or until slightly reduced and thick. Add the cheese and stir until it's completely melted. Season the roasted garlic pasta sauce with salt and pepper to taste.
5. Toss with pasta and serve immediately or transfer to an airtight container and store in the refrigerator for up to two days. Reheat the sauce on low heat for five to seven minutes before serving.
Tags: pasta sauce, dish with, garlic pasta sauce, Make Roasted, , Pasta Sauce, roasted garlic
Maklooba (or Maklouba/Makloubeh) is a Middle Eastern rice dish. It varies slightly from country to country, but the main ingredients are rice, lamb or chicken, cauliflower and eggplant. All the ingredients are layered and cooked together in a pot, then turned upside down before serving.
Instructions
1. Preheat the oven to 350 degrees F. Soak the basmati rice in water, and set aside. Put the chicken into a pot and boil in water.
2. Cut the eggplant and cauliflower into equally sized chunks. Chop the onion.
3. Fill the frying pan with a couple of inches of corn oil and heat. Fry the eggplant and cauliflower until cooked thoroughly and browned. Lay it on paper towels to absorb the excess oil. Do not discard the oil from the pan.
4. Slice the almonds. Fry in the corn oil until browned, stirring regularly to prevent the almonds from burning. Set aside, and discard the oil.
5. Line the bottom of a large pot with the eggplant. When the boiling chicken is tender, add the cinnamon stick, chopped onion, salt and pepper to the water. Cook for 10 more minutes.
6. Take the chicken out of the broth and put it on a baking sheet. Save the broth. Segment the chicken once it is cool enough to handle. Season the chicken with 2 tsp. of ground allspice and salt.
7. Layer the chicken on top of the eggplant, and around the edge of the pot, leaving a well in the middle.
8. Strain the water out of the rice, and add the rice to the pot, filling the well and using the rice as the final layer. Add the , and bring the mixture to a boil. When it boils, turn the heat down so it's simmering. Cover until the rice is cooked, about 40 minutes.
9. When the water is absorbed and the rice is cooked, set a plate or platter over the top of the pot, and flip it . The eggplant will be on top, and the rice will be on the bottom. Scatter the toasted almonds on top of the maklouba and serve with yogurt and pita bread.
Colitis is a painful condition caused by the inflammation of the colon that many people try to treat with expensive drugs or even surgery. Yet many doctors and patients are now finding that a simple change of diet could be the cure to this uncomfortable disease. In fact, a vegan diet may be the simplest and most effective way to deal with colitis symptoms.
Why a Vegan Diet is Good for Curing Colitis
A vegan diet helps relieve by eliminating foods which aggravate the colon, according to Dr. David Klein the Director of the Colitis and Crohn's Health Recovery Center. High protein foods such as meats and dairy products are harder for the body to digest, says Dr. Klein. So if the colon cannot completely digest a particular food, the food ends up decomposing in the gut. The rotting food then releases toxins, which causes inflammation in the colon. A vegan diet allows the colon to flush out these toxins and recover, because vegans do not eat offending meat or dairy products.
Vegan Foods Colitis Sufferers Should Avoid
Vegans do not eat any animal products--no meat, no seafood, no eggs and no dairy. However, there are certain foods vegans can eat which colitis sufferers should avoid. Eating a high-fiber diet is an excellent way to avoid getting colitis, once the condition is active, however, high-fiber foods should be avoided as they may be too harsh for the colon, says Dr. Patrick Donovan of Seattle. High-fiber foods include apples, bran flakes and beans. These foods can be re-entered into the diet as the colitis heals.
Other foods to avoid are those with a high-fructose content because these sugars could ferment in the bowel, says Dr. De Lamar Gibbons in his book "The Self-Help Way to Treat Colitis and Other IBS Conditions." Such foods include orange juice, pineapples, melons, jams, jellies and syrups.
Vegan Foods Colitis Sufferers Should Focus On
Vegetable juice is an excellent way to start off a vegan colitis diet according to Dr. Donovan. A liquid diet of cabbage juice, leafy green vegetables, and fresh water algae are excellent for flushing out toxins. Vegetable broths and broths made from seaweed are also good for a colitis diet. After a few days of a liquid diet -- nuts, fruits and whole vegetables can re-enter the eating regimen. Fruits and vegetables that are high in vitamin A and vitamin C are especially important when repairing the colon.
Use your day-old bread to make toasted bread cubes.
Bread cubes often are used to make stuffing or dressing, but you can add bread cubes to salads, baked pasta dishes and casseroles. Preparing your own bread cubes at home saves you money, and it allows you to use bread that you would otherwise throw out for being too stale. Removing the moisture from the bread cubes gives them a crunchy and crisp texture.
Instructions
1. Heat the oven to 275 degrees F.
2. Slice the bread into 1/2-inch thick slices with a serrated knife if it does not come sliced. Cut each slice into 1/2-inch-wide cubes. Achieve this by slicing 1/2-inch lines horizontally, and then slice the bread in 1/2-inch intervals vertically.
3. Spread the onto a baking sheet in a single layer. Stir the cubes while they bake in the oven so that they dry evenly. Bake the bread cubes in the oven for 20 minutes or until they are completely dry.
4. Allow the bread cubes to cool completely. Store the cubes in an airtight container or plastic storage bag. Use the within one week.
Use a double boiler to melt marshmallows on the stove top.
Melted marshmallows are used to make bar cookies, fondant, frosting, candies and other sweet treats. Marshmallows can be melted in either the microwave or the stove-top. No matter which method you use, the key is to stir the marshmallows frequently. Stirring helps to ensure they melt smoothly, and prevents the marshmallows from burning. You will also want to add a few tablespoons of water, butter or oil to the marshmallows while melting. This allows the marshmallows to be smoothly incorporated into the melted marshmallow mixture.
Instructions
Microwave Method
1. Place the marshmallows in a large microwave-safe bowl. The marshmallows will expand when they are heated, so the bowl should be three to four times as large as the amount of marshmallows you are melting.
2. Turn on the microwave, set to high, for 30 seconds. Take the bowl out of the microwave and stir the marshmallows. Scrape off any marshmallow stuck to the side of the bowl and incorporate it into the mix.
3. Return the marshmallows to the microwave and cook for another 30 seconds. Continue the cycle of cooking for 30 seconds, then pausing to stir, until the marshmallows are smooth and melted.
Stove-top Method
4. Fill the bottom of a double-boiler with water and bring to a boil.
5. Add the marshmallows to the top insert of the double-boiler, and place the insert on top of the boiling water. Turn the heat down to keep the water at a simmer.
Apple cider vinegar adds a slightly sweet flavor to your chicken.
Chicken is so versatile, you've likely cooked it in many ways. You may have baked it, grilled it and cooked it in a pan. If you're looking for new ways to enjoy chicken, consider boiling the chicken in vinegar. Cider vinegar in particular adds strong flavor to your chicken. To make cider vinegar chicken, seared chicken is added to a mix of cider vinegar and chicken broth, combined with other seasonings and then brought to a boil until the chicken is fully cooked. Serve this flavorful chicken over rice or buttered noodles.
Instructions
1. Pour 2 tbsp. of olive oil into a large skillet over medium-high heat.
2. Add the chicken breasts, skin-side down. Reduce heat slightly to medium and cook for about five minutes on each side, until the chicken is cooked through.
3. Remove the chicken from the pan and set aside. Add the sliced onions, honey and salt and pepper to taste, to the pan and cook until the onions have caramelized.
4. Return the chicken to the pan.
5. Pour the cider vinegar into the pan along with the . Bring the temperature back to medium-high heat, bringing the liquid to a slow boil.
6. Cover the pan and allow the sauce to reduce over medium heat for 10 to 15 minutes. Turn the every five minutes in the vinegar solution.
7. Turn the heat to high to bring the liquid to a full boil for five to six minutes to quickly thicken the sauce. Serve each chicken piece with 1/2 cup of the sauce spooned over it.
Tags: cider vinegar, five minutes, chicken broth, chicken over, cider vinegar chicken, flavor your
Black forest cakes originated in the Black Forest of Germany. They are dense, flavorful, and very pretty. They traditionally have a buttercream filling, flavored with Kirsch, or cherry liquor.
Instructions
1. Begin by adding the 1 1/2 cups of confectioners sugar and the 1/3 cup of unsalted butter to your mixer. Beat these two ingredients together until they are well blended.
2. Separate the egg yolk from the egg white using an egg separator. If you do not own an egg separator you can still separate the yolk from the white by transferring the broken egg back and forth between the two halves of the shell. Allow the white to go into a bowl while keeping the yolk in the shell. After separating the egg discard the white.
3. Add the egg yolk to the sugar and butter mixture. Allow the mixer to combine for 3-5 minutes. The mixture should become light an fluffy.
4. Remove the mixture from the mixer and place into a large bowl.
5. Add the 2 tablespoons of Kirsch (Cherry Liqueur) to the mixture and fold in until it well incorporated.
6. Spoon the mixture evenly between the layers of your Black Forrest Cake.
A loaded baked potato with steak and salad is a fast, complete meal.
During the week, preparing homemade dinners can seem like a chore. If you are feeling run down after a long day at work, loaded baked potatoes are a good choice for dinner. They require little preparation, and most of the cooking time is unsupervised. While the potato bakes, use the time to prepare a green salad and saute a chicken breast in olive oil. When buying your potatoes, choose either russet or Yukon Gold as these types bake the best.
Instructions
1. Preheat your oven to 425 Fahrenheit. Omit this step if you will microwave your potato.
2. Scrub your potato with a vegetable brush to remove any dirt. Prick two or three times with a fork.
3. Bake directly on the oven rack for approximately one hour. Alternatively, microwave the potato on medium for 20 minutes. Whatever your cooking method, turn the potato twice as it cooks.
4. Arrange your toppings: butter, sour cream, bacon bits, chopped chives and grated cheese. If preparing for a group of people, arrange in a separate serving dish. Provide a serving utensil for each topping.
5. Remove the potato from the oven and slice it open with a knife.
6. Top your potato. Although the order of the toppings is a matter of individual preference, add the butter first so that it melts completely onto the actual potato.
Tags: your potato, each topping, loaded baked, potato with
Quiche is an egg custard that is baked in the oven with bacon, mushrooms, spinach and a variety of other ingredients. Once baked, quiche can be frozen as long as you use the correct technique for removing any large pockets of air, which can dry out the quiche and affect the taste.
Instructions
1. Allow the quiche to cool completely at room temperature. If you wish to freeze the quiche in individual slices, cut it into triangular wedges.
2. Wrap the quiche, or each individual slice, with plastic wrap. This will form a layer around the quiche to protect it from freezer burn.
3. Add a layer of aluminum foil to keep the tightly in place.
4. Place the quiche into a gallon-sized freezer bag, and seal all but an inch of the bag. Press any lingering air out with your hands, and seal the rest of the bag.
5. Set the quiche in the freezer. When you wish to eat it, the quiche can be immediately warmed in the microwave, without the need for thawing.
Slow cookers help working adults prepare hearty meals like spare ribs.
The slow cooker was first released to consumers in the 1970's. Since then the need for the product has grown with the decades. In modern culture, the slow cooker allows working adults to prepare hearty roasts and stews for hours at a time without actually being home. The design of a Crock-pot prevents evaporation, allowing foods to braise in their own natural juices for an extended period of time at a low temperature. The end results are stews that combine several flavors and meats that fall off the bone.
Instructions
1. Place thawed spareribs inside the Crock-pot and cover them with water. Set the heat to low.
2. Combine onion, garlic, soy sauce, brown sugar, celery seed, chili powder and tomato soup into a mixing bowl. Mix with a whisk.
3. Pour the mixture over the ribs.
4. Place the lid on top of the Crock-pot and increase the heat to medium.
5. Cook the ribs or 5 to 6 hours. The mixture should darken and thicken.
Sushi is a healthy food that has been eaten for centuries. Sushi originated in Edo, Japan, as a fast food for theater goers. Now it can be enjoyed in a variety of places including sushi carts, restaurants or even large grocery chains. There are many different kinds of sushi. The growing popularity is largely due to the health benefits and diversity of choice between types of sushi rolls.
Omega 3
The focal point for most sushi rolls, whether it is a maki or nigiri roll, is the fish. An assortment of salmon, crab, tuna or shrimp makes up the main ingredient in most sushi rolls. Sushi is high in protein and low in saturated fats. Fish is rich in Omega-3 , which have many health benefits. Omega-3 fatty acids have a positive effect on cardiovascular health and reduce abnormal heart rhythms. They also help to boost the immune system. Alzheimer's disease can be prevented or delayed with .
Nori
Nori is the sheet of seaweed, wrapped around sushi rolls. It is a great source of minerals like calcium, iron, potassium and iodine. The minerals found in nori assist with the functioning of hormones. Many minerals are the same ones found in human blood. The vitamins in seaweed provide riboflavin and pantothenic acid, which help the body produce energy. Salads and soups that are often served as sides with sushi rolls often contain seaweed, as well. Recent marine lab studies at Mie University in Japan have shown that nori fights tumors, is an anti-blood coagulant and contains powerful antioxidants. Dulse, arame, kelp and wakame are other types of seaweed found in Japanese salads and soups.
Sashimi
Sashimi is a healthy alternative for those who cannot have white rice in their diet. Most sushi, except sashimi, has white rice rolled inside the nori. White rice is typically not safe for diabetics because it makes the blood sugar levels go up quickly. Sashimi is usually ordered for its simplicity, which consists of thin slices of an assortment of raw fish, served with soy sauce and wasabi. Rice is often served to the side and may be left out of the meal. Sashimi is an excellent source of protein and Omega-3 fatty acids.
Nutrition
While the nutritional information can vary for each type of sushi, most sushi has little saturated fat, a rich amount of unsaturated fat, lean proteins and carbohydrates. Sushi is also rich in nutrients that fend off disease and build up the immune system. There are typically 35 calories for a piece of nigiri sushi. Most sushi is in about the same range, depending on how much and what types of sauces are included. People, on average, eat about 10 pieces of sushi during a meal.
Warnings
The benefits of regularly eating sushi are strong. There are, however, some risks as well. Neurotoxins, such as mercury, may be present in some open water fish varieties. Salmon usually contains less mercury than tuna or shrimp. The lower the fish is on the food chain, the less it is a risk for harmful chemicals. The safest chefs also use frozen fish taken from a deep freezer to kill bacteria and parasites. If you decide to make your own sushi, start with vegetables or buy precooked fish and crab meat. It can be dangerous to use raw fish at home if you do not know what you are doing. Fried items, like tempura, boost the calorie and fat intake, and make sushi less healthy.
Tags: sushi rolls, fatty acids, Omega-3 fatty, Omega-3 fatty acids, health benefits, immune system, most sushi