Pita bread is a great, easy-to-make flat bread. It is versatile and perfect for just about any meal. You can make sandwiches with it, use it as a pizza crust, dip it in hummus or salsa or use it as a side to a main dish.
Instructions
1. Pour the packet of yeast in the warm water and stir until dissolved, roughly two minutes. Allow the yeast to activate, setting it aside for three to five minutes. Then, mix the flour and sugar together in a separate bowl.
2. Alternate pouring the yeast mixture and oil into the flour mixture. Stir slowly until the dough forms.
3. Place dough onto a flat, floured surface. Separate the dough into four to six separate pieces, depending upon how many pieces of pita bread and the size of the bread you prefer.
4. Roll each piece of dough into a ball and allow it to sit out in the open, room-temperature air to rise slightly for 15 to 20 minutes. While dough is rising, preheat the oven to 375 degrees.
5. Knead of bread thoroughly and then roll out each piece into a flat, circular form.
6. Put each piece of rolled dough onto a baking stone or sheet. Then bake the bread for five to seven minutes or until very lightly browned.
7. Allow bread to slightly cool prior to serving or using it as an ingredient for a tasty sandwich or gourmet pizza.
Rose wine is often fairly sweet, but a dry version can make an ideal cooking wine. Rose is best for refreshing beverages, pasta dishes and lighter-colored food. If a dish seems well suited for pairing with rose, you can most likely prepare it with a small amount of the wine.
Instructions
1. Incorporate rose wine into refreshing beverages. Add it to Fresca, sparkling water, or other citrusy carbonated drinks. Add rose wine to sangria, or make a pink lemonade beverage out of it. Use equal parts rose wine and the other ingredient.
2. Add 1/2 cup rose to every 2 cups of a creamy pasta sauce for a little added sweetness and flavor. Rose wine is good with light, creamy sauces for lighter-hued food, such as chicken breasts, pork, pasta and seafood.
3. Toss steamed vegetables in a of rose wine and butter for a creamy, fresh flavor. This method is best for vegetables with mild flavors, such as squash, broccoli, potatoes, peas and eggplant. It doesn't work so well with stronger-flavored vegetables such as peppers, snap peas, zucchini and corn.
4. Toss sliced fruit in a couple tablespoons of , and add a little whipped cream on top with mint leaves. Use fruits with berrylike flavors, such as strawberries, blackberries and raspberries, pears, peaches and melon.
It's really easy to make a delicious homemade chocolate eclair cake.
Instructions
1. Rub butter across the bottom of the 11 x 9-inch baking dish. Cover completely.
2. Line five graham crackers across the bottom of the buttered dish and set to the side.
3. Mix both pudding mixes with cold milk and whipped topping in the large mixing bowl.
4. Pour half of the pudding mixture into the buttered dish on top of the graham crackers.
5. Add five more crackers to the top of the pudding mix and continue in that same pattern until the entire dish has been filled to the top (crackers, pudding, crackers, pudding, crackers).
6. Make chocalate frosting in a separate small mixing bowl by beating the Chocobake, soft margarine, karo, three tablespoons of milk, vanilla and powdered sugar.
7. Beat the entire mixture until it is smooth with no lumps.
8. Poor frosting mixture over top of the and pudding in the buttered baking dish.
9. Refrigerate for 24 hours and then serve.
Tags: crackers pudding, graham crackers, across bottom, baking dish, , crackers pudding crackers
Keep pickled eggs refrigerated until you are ready to use them.
Pickling preserves hard-boiled eggs while adding flavor. The eggs last for several months when pickled correctly. Use pickled eggs as a snack food, an hors d'oeuvre, or as an ingredient in casseroles and salads. The eggs have a tart flavor imparted by the vinegar brine they are soaked in. Vinegar and salt preserve the eggs while a variety of herbs and spices add flavor. You can add sugar for a sweet pickled egg or garlic and onion for spicier varieties.
Instructions
1. Combine the vinegar, water and salt in a saucepan. Stir in the minced garlic and onion.
2. Heat over medium-high heat until the pickling solution comes to a full boil. Reduce the heat to medium and simmer for five minutes.
3. Place the peeled hard-boiled eggs in a clean quart-size canning jar. Approximately a dozen eggs fits in a single jar.
4. Pour the hot pickling solution over the eggs. Leave ½ inch of space at the top of the jar.
5. Screw the lid onto the jar. Place the jar in the refrigerator.
6. Leave the jar unopened in the refrigerator for two to three weeks, allowing the pickling solution to fully penetrate the eggs. Store the eggs in the refrigerator for up to three months.
Dress up baked chicken wings for your party guests.
Oven-baked wings tossed in a homemade sauce are an easy alternative to deep-fried wings. Once you finish baking the wings after about an hour at a medium heat, the meat should be falling off the bones and the skin crisp and golden brown. Although they would be delicious with just salt, pepper and a little hot sauce, coating them with a flavorful sauce makes them even more delectable.
Buffalo-Style Sauce
Traditional Buffalo-style wing sauce is simply a mixture of hot pepper sauce and melted butter. The mixture is tossed with the wings in a large bowl for a complete coating. These wings are messy and spicy. The traditional sides of bleu cheese dressing with celery sticks help to cool down the heat.
Barbecue sauces for wings include many of the tomato-based recipes. The sauce thickens as the sugars condense coating the wings. You first bake the wings without the sauce until the meat is falling off the bone. Then, toss or brush the barbecue sauce over the wings and place them back in the oven to set the barbecue sauce. After just a few minutes in the heat of the oven, the sugars will caramelize and brown the sauce slightly.
Thai-Style Sauce
Thai-style wing sauce involves a combination of garlic, ginger, soy sauce and Thai chiles. Cooks usually marinate the wings in the mixture for at least a few hours. After they bake, the wings turn a dark brown color with a sweet, salty and slightly spicy flavor. Look for wings with this sauce at an Asian food buffet.
Sweet and Sour Sauce
Sweet and sour sauce is a popular . Although typically used on pork, chicken wings work well for this recipe. A traditional Cantonese recipe fries the wings after coating them in cornstarch, but skipping the frying and baking them still crisps the skin nicely. Delicate balances of sweet fruit juice and rice vinegar make up the base of this sauce along with the flavors of soy sauce and ketchup. The wings end up with a thick layer of sauce after several applications during the last part of the baking process.
Many homeowners and restaurant owners take decorating their kitchens and dining rooms very seriously. They want to create a comfortable but tasteful atmosphere. They know that too much opulence makes the space feel uncomfortable and stiff while very casual decorations send the wrong message. One simple, homemade decoration that can spice up any kitchen is homemade fruit bottles. These decorative bottles filled with pretty pieces and slices of fruit suspended in oil or vinegar offer a pretty addition to any décor. They can sit on shelves, on tables as centerpieces or on sunny windowsills. You can make these decoration at home with a few simple supplies.
Instructions
1. Cut larger fruits such as lemons, limes and oranges into slices thin enough so you can see the light through them. Carefully wash and remove the dirt from smaller fruits such as strawberries and cherries. You may also need to slice smaller fruits such as kiwi to fit them through the bottle neck.
2. Line the bottom of your bottle with citrus fruit slices as a foundation for your design. Fold them to slip them through the neck and use the tip of your knife to settle them in place. Layer the rest of your fruit as desired, keeping as much of it near the edge of the bottle as possible.
3. Pack your fruit densely so it does not move. Do this by working from the center of each layer out and pressing the outermost fruits in place with your knife.
4. Pour white vinegar or clear oil into the bottle over the fruit. Sweet almond oil works well. Unlike other oils or vinegars, these colorless liquids will let the fruit colors show clearly.
5. Push a cork into the neck of your bottle, pressing it down as far as you can.
Tags: fruits such, Decorative Fruit, Decorative Fruit Bottles, Make Decorative, Make Decorative Fruit, neck your, smaller fruits
Split peas come in two types: green and yellow. Split peas are legumes, which are plants with seed pods that split in half. Split peas can be dried and peeled, and are frequently used in stews or soups. They are high in fiber, potassium and protein. Split peas were used in cooking in ancient Egypt, Greece, Rome and China.
Yellow and Green Split Peas
Yellow split peas and green split peas are known as Pisum sativum or matar ki daal, according to MySpiceSage. Yellow split peas can be mild or sweeter tasting than green sweet peas. Split peas are commonly dried, and then once the pod is removed from the peas, the peas are split in half so they will cook faster.
In Indian Food
Green and yellow split peas are often used in Indian food such as dal or dahl, which is a vegetarian cuisine sometimes referred to as split pea curry. The peas are usually served as a soup or over rice. Split peas are also in other Indian curry recipes.
Split Pea Soup
Split peas are in split pea soup and can be cooked with ham, bacon and sausage. Most recipes, including The Food Network's Emeril Lagasse's recipes, call for cooking the peas with a ham hock. However, there are also vegetarian recipes for the soup, such as one at allrecipes.com, that adds chipotle peppers for that smokey flavoring.
Preparation and Storage
Split peas can either be canned or dried and stored in bags or air-tight containers. Even though scientific studies have found they can last more than 30 years, you should try to eat them within a few months. They last even longer in the refrigerator.
To prepare split peas, you can either soak the dried peas overnight or boil the peas for a half an hour. You should use 3 cups of water for each cup of peas, according to The World's Healthiest Foods.
Knowing the basics about cheese types will give you confidence at the cheese counter.
A good cheese plate contains cheeses of several tastes and textures. The texture of cheese, whether it's hard and crystalline like Parmesan Reggiano or soft and bloomy like a brie, depends largely on its moisture content, age and exposure to mold. The lines between types of textures of cheese are not firm with many cheeses falling into several categories. However, if you keep a few general definitions for cheese types and textures in mind, you can maneuver your way through a cheese counter with much more confidence.
Soft Cheeses
Brie is a style of soft ripened cheese with a pungent flavor.
Soft cheeses fall into two categories: fresh cheeses and ripened cheeses. Fresh cheeses include ricotta, feta, cream cheese and mozzarella. Fresh cheese is not supposed to age and curds are barely pressed. Fresh cheeses have a high -- around 80 percent -- that gives them a very short shelf life, often only a few days. Soft ripened cheeses include brie and Camembert. They are coated in a layer of penicillin bacteria, which creates the bloomy, tangy rind on brie and Camembert's outside. Soft ripened cheeses are left to age on shelves about four to eight weeks. They have a lower moisture content than fresh cheeses but a high fat content, usually between 60 and 70 percent, that gives them their decadent, creamy texture.
Semi-soft
Gouda, a semi-soft cheese, is aged dipped in wax, which keeps the moisture inside before it is cut.
Semi-soft cheeses, such as Havarti, Gouda, Fontina and Monterey Jack, are defined by a high moisture content, between 54 to 63 percent. This gives them a very low melting temperature, around 55 degrees. They are often dipped in wax before aging, which keeps the cheese moist inside while it sits on shelves for four to six weeks. The high moisture also gives this texture of cheese a mild taste, as when cheese dries out, its flavors become more concentrated.
Semi-Hard Cheeses
Cheddar cheese has the pleasent flavor and firm texture typical of a semi-hard cheese.
Semi-hard, or semi-firm, cheeses, such as cheddar, Gruyere and Jarlsberg, are the most popular style of table cheese because of their easy-to-slice texture and generally mild flavor and odor. They are pressed into molds before aging to compact the cheese whey and let moisture out, usually with a moisture content between 49 and 56 percent. After aging, cut semi-hard cheeses store well in home refrigerators -- up to several months if they are kept dry and stored separately from other foods.
Hard Cheeses
Parmesean Reggiano is often used as a grated cheese, but can also be served in wedges or shavings.
Hard Parmesan, Pecorino, aged Gouda and aged asiago. They are brined in salt baths for up to 20 days and then pressed in large molds and aged for several months up to seven years. This gives hard cheeses a very strong, compacted, salty flavor and a dry, crumbly, crystalline texture that can be difficult to slice. These cheeses are often served grated or in thin shavings.
Tags: moisture content, between percent, cheeses include, , high moisture, ripened cheeses
It's that time of the afternoon when you hit a brick wall. Before you reach for an energy drink or head for the drive-through, remember the consequences. Sure you'll get a spike, but it will be followed by a crash that will leave you worse than when you started. Choose the food that will fuel your body most efficiently. Healthy food choices result in more energy, stamina and mental clarity.
Balanced Diet
Avoid afternoon fatigue with a constant supply of energy-boosting foods. Eat three small meals a day with three snacks, or six small meals. Focus on adding healthy foods to your diet rather than creating a list of banned favorites. Eat more "whole foods" such as fruits, vegetables, nuts and seeds. Nature's fast foods need little to no preparation. Make them available to your whole family and promote healthy snacking for energy. Store cleaned vegetables at eye level in the refrigerator and place a bowl of your favorite fresh fruits on the counter.
Vegetables and Fruit
As a general rule all vegetables are rich in energy-boosting nutrients. Pick locally grown, organic vegetables for optimal benefit. Not only are they good for you, you'll be helping the environment by reducing your carbon footprint. Apricots and blueberries are rich in energy-giving antioxidants, which deter free-radical cell damage. Broccoli lowers your risk of heart disease, stroke and cancer. It is rich in beta carotene, calcium, iron, folate, zinc and vitamins C and E. Tomatoes contain a high level of antioxidants and lycopene, a phytochemical known to reduce the risk of . Buy according to season and availability: artichokes, cabbage, eggplant, greens, leeks, mushrooms, peppers and onions.
Carbohydrates
Complex carbohydrates are the preferred source of energy for our bodies. Favor natural carbs such as potatoes, rice and oats over processed, whole-grain breads, wraps and crackers. Rice is a good source of both magnesium and potassium. Rice provides a quick energy boost, is easily digested and stabilizes blood sugar levels. Don't waste your time on simple carbohydrates of white-flour, processed foods. Treat starchy vegetables like corn, peas and butternut squash like carbohydrates and serve with another vegetable. Mixing carbs with proteins gives a longer-lasting blast of energy by slowing down the digestion. Hummus on a tortilla with greens, tomato and cucumber, cheese and crackers with pear, yogurt with nuts and berries, turkey and cheese on whole wheat with avocado, spinach and sprouts are delicious and balanced choices.
Protein
Shop with local farmers or markets for nuts, seeds and cheese. Almonds and Brazil nuts are rich in protein and , so limit them to 12 per day. Add canned fish and edamame, both easily packed for an afternoon snack away from home. Leftovers from the night before still contain energy-boosting nutrients; just avoid the microwave for optimal benefits. Opt for free-range chicken and eggs, grass-fed beef and pork, wild-caught fish, GMO-free soy, tofu, tempah, beans and lentils.
Fats
The omega-3 and omega-6 oils are the essential fatty acids that must come from your diet because the body cannot make them. Increase pumpkin seeds, flax seeds, green leafy vegetables, avocado, walnuts, broccoli and beans, flax seed, soybean and canola oils and cold-water fatty fish such as salmon, mackerel, lake trout, herring, sardines and albacore tuna. Avocados contain "good" fat that can reduce cholesterol and are rich in potassium and vitamins C, E and B6. Avoid corn, sunflower, safflower, cottonseed, margarine, salad dressings and mayonnaise.
A fig tree in your garden will yield delicious fruit that ripens in the summer and can be dried to eat and enjoy year-round. You may not have thought much about fig leaves, except as an old-fashioned way of covering nudes in paintings. Do not let your enthusiasm for the fruit blind you to the value of the leaves of the fig tree. Many gourmet chefs value fresh fig leaves as flavorful wraps for cheese and fish dishes. The uses of dried fig leaves range from medicinal to perfumery to farming.
Health
An extract or tea made from fig leaves lowers insulin levels. Individuals with diabetes should take the fig leaf remedy with breakfast to receive full benefits throughout the day. The fig also protects cardiovascular health by lowering triglyceride levels in the bloodstream. Other reported benefits in humans include soothing hemorrhoid pain and lowering blood pressure. Fig leaves also aid in healing shingles, warts and ulcers. Fig tree leaves can be used to treat ringworm in pets.
Perfume
If you stand near a fig tree on a warm summer day, you will notice the leaves release a pleasant, woodsy-green fragrance. French perfumers crush and distill fig leaves to create "fig leaf absolute." This essence is used in creating perfumes with a woodland scent. Two fragrances that make use of the green scent are Demeter's Fig Leaf and The Thymes' Fig Leaf and Cassis. Some people include dried fig leaves in a potpourri mix to add a light, pleasant fragrance to their homes.
Fodder
In India, fig leaves are used as fodder for livestock. In "Fruits of Warm Climates," Julia F. Morton writes, "They are plucked after the fruit harvest. Analyses show: moisture, 67.6%; protein, 4.3%; fat, 1.7%; crude fiber, 4.7%; ash, 5.3%; N-free extract, 16.4%; pentosans, 3.6%; carotene on a dry weight basis, 0.002%. Also present are bergaptene, stigmasterol, sitosterol, and tyrosine."
Whether preparing a lazy Sunday meal or whipping up a special breakfast treat before work or school, pancakes make a sweet and savory menu item. Read on and learn tickle the tastebuds of you and yours with a scrumptious pancakes recipe.
Instructions
Bake Pancakes
1. To make eight pancakes, mix 2 cups all-purpose flour, 2 cups milk, 2 large eggs (beaten), 1/3 cup melted butter, 2 tbsp granulated sugar, 2 tsp baking powder and 1/2 tsp salt in a large bowl. Mix until blended.
2. Preheat a nonstick frying pan or skillet to about 350°F, and spray it with no-stick cooking spray. Pour approximately 1/4 cup of batter onto the pan or skillet per pancake.
3. When the edges look dry and the middle is bubbling, flip the pancake and brown the other side (approximately 1 or 2 minutes).
4. Once cool, top the pancakes with maple syrup, butter, fruit, nutmeg, powdered sugar or other favorite toppings. Serve and enjoy!
You can learn make pepper jack cheese from scratch. It's an absolutely delicious and elegant appetizer or main snack at events. It can be served with cheese, wine and crackers for an ambiance that fosters friendly discussion. Let your imagination go, and you can imagine your way to great entertaining while preparing your very own pepper jack cheese.
Instructions
1. Heat the milk to 88 degrees Fahrenheit. Add the starter and stir thoroughly. Cover and allow the milk to ripen at 90 degrees Fahrenheit for thirty minutes,
2. Add the diluted calcium chloride, if necessary. Add the finely chopped peppers; (note: other peppers may be used of your choosing, then what was suggested.) Stir until well blended.
3. Add the diluted rennet and stir gently with an up-and-down motion for approximately one minute. Cover and let set at 90 . for minutes, or until the curd gives a clean break.
4. Cut the curd into 1/4 inch cubes, and let set for approximately forty minutes.
5. Heat the curds to 100 degrees Fahrenheit, increasing the temperature by two degrees ever five minutes (this will take approximately thirty-five minutes.) Stir gently but frequently to keep the curds from matting.
6. Maintain the curds at 100 degrees Fahrenheit for approximately thirty minutes, stirring occasionally to keep the curds from matting,. Let the curds set for approximately five minutes.
7. Then gently and carefully pour off the whey to the level of the curds. Allow the curds to set for approximately thirty minutes longer, stirring every five minutes to prevent matting. Maintain the temperature at 100 degrees Fahrenheit.
8. Line a colander with cheesecloth and place it in a sink. Ladle the curds into the colander. Sprinkle the salt over the curds, mixing gently, and let drain.
9. Place the curds in a cheesecloth-lined mold. Press the cheese with a 3-pound weight for approximately fifteen minutes.
10. Remove the cheese from the mold and gently peel away the cheesecloth. Turn over the cheese, re-dress it, and press at approximately ten pounds of pressure for twelve hours.
11. Remove the cheese and place it on a clean surface at room temperature to air-dry. Turn twice a day until the surface is dry to the touch. Drying may take up to three days, depending on the temperature and humidity.
12. Wax the cheese. Directions: Cool the cheese in the refrigerator for several hours prior to waxing. Melt the cheese wax in a double boiler. Apply the wax with a natural bristle brush, working on one surface of the cheese at a time. Allow it to cool for several minutes. You will then turn it over, and wax the other surface. Cheese wax dries very quickly. It takes at least two thin coats of wax to protect the cheese.
13. Age the cheese at 55 degrees Fahrenheit for approximately 1-4 months, depending upon how sharp you like your cheese. Always turn it over at least once a week. (If you decided to use raw milk, make sure that your cheese is aged at least sixty days.) The cheese will become sharper as the cheese ages.
Tags: degrees Fahrenheit, thirty minutes, approximately thirty, approximately thirty minutes, , Fahrenheit approximately, five minutes
Place game pepperoni on pizza for a different flavor and texture than usual.
Creating sausages is considered a culinary art, according to North Dakota State University. Sausage history is unknown, but it generally began when meats began to be cured with salt. This allowed for the leftover meat, that could not be consumed fresh, to be placed into edible casings and preserved. Any type of meat can be used to create sausages, even the traditional Italian spicy sausage -- pepperoni. Instead of creating the usual 1-1/2-inch diameter sausage, using a 3/4-inch diameter casing allows the game pepperoni to dry safely and properly at home.
Instructions
1. Mix the meat, seasonings, salt and citric acid in the bowl -- ensuring they are evenly and thoroughly combined.
2. Insert one strand of casings onto the horn of the sausage stuffer, leaving a five-inch length at the end.
3. Tie a knot in the end of the casing hanging off the horn, leaving four inches of casing between the knot and the horn.
4. Place the meat mixture in the main part of the sausage stuffer, according to the manufacturer's directions.
5. Fill the four-inch casing piece with meat through the horn. Do not overfill, as it will break the casing. Tie a knot at the end of the meat section, creating a four-inch link. Pull off another four-inch section from the horn and fill it. Repeat this filling and tying until the length of casing is used up. Repeat with the other casing.
6. Refrigerate the sausage links for 24 hours to allow the flavors to spread evenly through the meat.
7. Set the smoker to 175 degrees Fahrenheit. Insert the wood chips in the designated spot of the smoker.
8. Insert the sausage in the smoker, hanging it or placing it on the racks so it is not touching. Smoke for three to four hours, or until a meat thermometer inserted into the deepest part of a sausage reads 160 degrees Fahrenheit.
9. Remove the sausages and let them cool completely.
10. Refrigerate the sausages and eat them within two weeks or place them in the freezer and eat them within six months.
Tags: degrees Fahrenheit, game pepperoni, part sausage, sausage stuffer,
Traditional chili contains chili peppers, garlic, onions, and cumin and ground beef.
Chili is a hearty dish that mixes meats, beans, vegetables, herbs and spices into a rich stew. Chili recipes vary immensely depending on geographical region and personal tastes. It is typically based around beef, but often contains sausage, turkey or chicken. Vegetarian chili may contain a wide variety of vegetables or tofu as a meat substitute. To prepare the best chili, tailor the recipe to your tastes by adding your favorite meats, vegetables and spices.
Instructions
1. Crumble the ground chuck and sausage in a large pot until thoroughly browned, then drain the excess grease.
2. Add , spicy chili beans, diced tomatoes, tomato paste, onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer into pan and mix well. Then season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar.
3. Stir the chili thoroughly, cover and let it simmer over low heat for at least 2 hours. Check on and stir the chili every 30 minutes.
4. Add salt and other spices to taste. Remove from heat and serve.
5. Add cheddar cheese on top for a more rich chili.
Potato salad is a classic side dish for summer barbecues. However, getting raw potatoes ready for salad isn't always as easy as it seems. The size and type of the potato as well as the method used for cooking them all play an important role in the salad's final outcome. Boiling is the preferred method for preparing perfect potatoes for salad, since they retain more moisture. Boiling whole potatoes in their skin ensures that the keep their shape and don't crumble once you prepare them for the salad. Small, red waxy potatoes are best for potato salad, but mature Idaho potatoes or Yukon Gold potatoes may also be used.
Instructions
1. Bring a large pot of salted water to a boil. Use 1/2 tsp. salt for every four cups of water in the pot.
2. While you wait for the water to boil, thoroughly scrub the skin of each potato clean.
3. Carefully add the potatoes to the boiling water. Cover, and cook until they just become fork-tender, about 20 to 30 minutes, depending on the size of the potato.
4. Drain the potatoes. If you prefer your potatoes skinless, gently peel the skin away with your hands while they are still warm.
5. Cut potatoes into bite-sized pieces. Allow to cool slightly before dressing with mayonnaise or other creamy ingredients. For vinegar-based potato salads, you may dress them immediately.
Pectin is a substance that gels when heated and is used in recipes for homemade jams, jellies and other preserves. This ingredient, typically sold in single-use boxes or as bulk powder, is the costliest ingredient in preparing fruit preserves. You can create your own pectin in an afternoon by using apples, which are naturally high in pectin. Use blemished, "dropped" or otherwise inedible apples to save even more.
Instructions
1. Wash the apple. Thoroughly wash each apple to remove any dirt or bacteria from the skin. Do not peel or core the apples.
2. Cook the apples. Place the apples in a large stock pot and pour in enough water to nearly cover them. Bring the water to a simmer and cook the apples until they are soft. Stir the mixture every few minutes to prevent burning.
3. Strain the apples. Once the apples are fully cooked (they will resemble a messy apple sauce), strain the mixture through a cheese cloth. Collect the strained liquid (pectin) in a large bowl or pot.
4. Test the . Fill a shot glass or other small glass with rubbing alcohol. Drop a spoonful of cooled liquid pectin into the alcohol to test it. If it gels into a small blob that can be lifted with a fork, your pectin is a success. If not, concentrate the further by boiling down and retest. Repeat the process until it successfully gels in rubbing alcohol.
5. Store the liquid pectin. If you aren't using it immediately, liquid apple pectin can stay in the refrigerator for, at most, four days or the freezer for six months.
Sweet potatoes are a nutritious choice among vegetables, providing nutrients including vitamins A and C. By itself, a sweet potato is fat-free and cholesterol-free, and if eaten with its skin, it provides more fiber than oatmeal. One easy way to prepare is to cut them in wedges and bake them, just as you might with Idaho potatoes.
Instructions
1. Preheat the oven to 350 degrees.
2. Cut the sweet potato in half down the center as you would if cutting potatoes for fries. This is a difficult process because the sweet potatoes are hard and you need a very sharp knife to cut through them. Continue cutting lengthwise to create wedges.
3. Place the sweet potatoes on a cookie sheet. Using a spray butter or oil to douse each wedge thoroughly.
4. Mix one tablespoon of cinnamon and one tablespoon of sugar in a small mixing bowl.
5. Sprinkle cinnamon and sugar mixture over the sweet potato wedges.
Prosciutto is a cured Italian ham originally hailing from the region of Parma. Usually served sliced paper thin with figs, fruit or cheese, it is a staple of Italian cuisine. At the deli, prosciutto can be quite expensive, as it's usually imported from Italian or Swiss regions; even its American counterpart can be quite pricey. If you're willing to do a little extra work, you can make your very own right at home!
Instructions
1. Mix ingredients. First chop the 12 to 15 cloves of garlic coarsely. Then mix the garlic, 1/2 cup salt, 2 tbsp. pepper, 2 tsp. nutmeg, 2 tsp. cinnamon and 2 tsp. ground cloves in a bowl.
2. Rub the meat. Lay the ham on a surface that will not absorb the juices. Then take your well-mixed rub and rub it on the prosciutto intensely so that the entire ham is covered. If for some reason, you do not have enough rub, make more in the same ratio as described above. But the entire ham should be covered.
3. Let the ham rest for 3 days, absorbing the rub in a cool, dry place. Wipe up any excess liquids that may emerge.
4. Repeat rub. However, this time use only garlic and sea salt, again covering the ham in its entirety.
5. Rest the ham again, this time for a period of 5 days, after which salt the ham abundantly.
6. Salt the ham again. Now that your ham has begun the curing process, let it age for 30 days. Be sure to rotate or turn the ham every few days, knocking off any excess salt that may emerge and wiping off any excess liquids as well.
7. Rinse the ham. At this ham is salted. Now you want to rinse the ham with equal parts of warm water and vinegar.
8. Hang the ham. Now the ham is fully ready to cure. You want to hang it in a cool dry place that is impervious to flies for 7 to 8 months. Also, be sure to rub exposed parts of the ham with rendered lard. And be very cautious of hanging it where flies have access. They are attracted to prosciutto.
9. Eat! At this point your ham is ready to eat. Your prosciutto should be sliced very thin. It goes fantastically fried with goat cheese, enhancing a turkey sandwich or even just by itself as a light snack.
Tags: , excess liquids, garlic salt, point your, , this point, this point your
Worms 'n Dirt is a great treat for Halloween parties or just a fun and tasty after-school snack. Although kids enjoy getting their own personal cups, you can also use large glass baking dishes to better serve a big group. And don't forget that gummy insects come in all varieties these days, so you can add other creepy crawlers to the mix.
Instructions
1. Prepare the chocolate pudding according to the directions on the box. Pour it into clear cups and let it set. You want the pudding to cool and start to solidify, but it does not have to be fully chilled at this point - you'll need to be able to push the gummy worms into the pudding without making a mess.
2. Place the gummy worms in the pudding. Some can be buried in the center of the pudding while others can be partially showing.
3. Top the pudding with Oreo cookie crumbs to create the "dirt." You can buy Oreo baking crumbs in most supermarkets or you can crush the sandwich cookies yourself.
4. Chill the desserts for a few hours before serving. Place one or two worms on top of the crumbs for added decoration.
Peach Crisp is a great summer recipe. If you have access to local peach orchards, go and pick your own peaches for a fresh twist on this quick, easy and delicious dessert. This recipe will take an hour and a half from preparation to table and serves up to 6.
Instructions
1. Preheat your oven to 375 degrees.
2. Put your prepared peaches into a mixing bowl.
3. Stir up in a mixture of 1/2 cup of flour, 1/2 cup of brown sugar and 1 tsp. of cinnamon.
4. Add the flour, brown sugar and cinnamon mixture to the prepared peaches and mix them well.
5. Lightly butter a 9-by-13 inch baking dish.
6. Place the peach mixture into the bottom of the and put it to the side.
7. Mix the rest of the flour, and cinnamon in a small mixing bowl. Add butter with a pastry blender until the mixture becomes coarse.
8. Drop this mixture over the peaches. Make sure it is spread evenly over the peaches.
9. Bake mixture until it is golden brown or for approximately 45 minutes.
10. Serve warm with ice cream or whipped cream.
Tags: brown sugar, brown sugar cinnamon, flour brown, flour brown sugar, sugar cinnamon, baking dish, mixing bowl
Man's relationship with sugar cane has been intact through all of recorded history. It began in Polynesia and traveled to India around 510 B.C. There, sugar traveled to other countries, earning a hefty profit for retailers of the day. Learn a lost art and understand what early man went through to get their sweet tooth satisfied.
Instructions
1. Buy sugar cane from a retailer, such as Fresh Sugar Cane in California. Most vendors perform a preliminary wash before putting the cane out to sell, but you want it to be free from clinging dirt before you cook it.
2. Wash the for several minutes with running water. Press the repeatedly with large rollers.
3. Boil and cook the resulting liquid and allow the water to evaporate. Get rid of the dirty foam that accumulates on the top of the syrup.
4. Discard the fibrous product left over and pour the resulting syrup into a large pan to cook further. Continue boiling until crystals occur. The result is raw sugar that is brown in color.
5. Dry the sugar in a dryer that uses hot air. After it is dry, blow cool air over it for several days.
There are several different genera plants called gooseberries but the gooseberries normally associated with wine-making are in the Ribes genus. This genus has about 150 species and includes the currants that also make good wine. The individual berries should be tasted first because some varieties are bitter even when fully ripe. The following steps will show make one gallon of gooseberry wine.
Instructions
1. Heat the water and sugar to a slow boil, stirring occasionally to dissolve the sugar. Wash the gooseberries and remove the stems. Cull out any berries that are unripe or otherwise unfit. While a standard step for wine-making, it is especially important for gooseberries to be fully ripe to offset their astringent properties.
2. Put the sorted berries in a nylon straining bag, tie it and mash the berries to a pulp in the primary container. Pour in the boiling sugar water and cover with a clean cloth. When this mixture cools to room temperature, stir in the yeast nutrient and crushed Campden tablet, ensuring they dissolve completely.
3. Place the cloth back over the container and wait for 12 hours. Stir in the pectic enzyme, re-cover the container and let it stand for another 12 hours before adding the yeast.
4. Stir daily for seven days. Drip drain the nylon straining bag over the container to get the remaining juice, but do not squeeze it. Allow this mixture to stand overnight.
5. Rack the juice into the second container, top up if needed and fit the airlock. Repeat this step every 30 days until new sediment no longer forms. This will normally need to be done at least three times.
6. Stabilize with potassium sorbate and a if desired. Sweeten as much as you want and wait at least 10 days to ensure the wine has stopped fermenting. Rack the wine into bottles and age for at least one year.
Chestnuts are naturally low in calories and gluten-free.
A seasonal favorite from October through March, chestnuts reach their peak in December. Chestnuts are often roasted and enjoyed for their rich flavor, but these savory delights are also high in vitamins, minerals and dietary fiber. Compared to other nuts, chestnuts contain less fat, calories and oil, making them easier on the digestive system. Rich in vitamin C, iron, calcium and zinc, chestnuts are also gluten-free. While traditionally chestnuts were roasted over a fire, you can roast them on the stove-top, creating a delicious seasonal treat.
Instructions
Choosing Chestnuts for Roasting
1. The best roasting chestnuts are a rich brown color.
Choose chestnuts that are firm. Stay away from nuts that are lightweight, blotchy or dull brown in color. Chestnuts should not have pin-holes or smell moldy.
2. Buy marron chestnuts, as they are the best for roasting. Of the two kinds of chestnuts, chätaignes and marrons, marrons are more meaty and generally an inch or more across.
3. Store chestnuts in the refrigerator until you are ready to roast them. Like fruits and vegetables, chestnuts easily spoil if not stored properly.
Roasting Chestnuts on the Stove-Top
4. Cut the chestnut shell to allow the release of steam during roasting.
Use a sharp knife to cut an "X "in the rounded part of the shell. Cutting this way allows the release of steam so the chestnuts do not explode due to the pressure.
5. Place chestnuts in a large mixing bowl and cover them with water. Soak for 30 to 60 minutes before roasting.
6. into the chestnut roasting pan while they are still wet. A chestnut roasting pan has holes in the bottom.
7. Roast chestnuts on the stove-top over medium-low heat for 10 to 20 minutes, holding the pan six inches above the heat. Gently shake the pan during roasting, allowing the nuts to rotate so they cook evenly. Chestnuts shells will begin to blacken and the meat will begin to retreat from the shell when they are done.
8. Remove chestnuts from the stove, placing them on a clean hand towel to cool. Once the chestnuts are cool enough to touch, remove the shells. You may have to use a knife if shells are difficult to remove.
Adding Flavor to Roasted Chestnuts
9. Butter adds a nice flavor to roasted chestnuts.
Once the shell is removed, place the roasted chestnuts in a regular frying pan. Saut over high heat with ¼ cup of butter for five to six minutes, thoroughly coating each nut.
10. Place chestnuts on a baking pan and place into the oven. Bake at 350 degrees Fahrenheit until the nuts become golden-brown.
11. Season chestnuts with salt to taste. Serve and enjoy.
Tags: during roasting, Place chestnuts, best roasting, brown color, chestnut roasting
If you grow your own wheat, you can use it to make homemade flour, breads and pasta. Just one bushel will yield enough flour to make 90 loaves of wheat bread. Since it is a whole grain, wheat is high in fiber and can help you maintain a healthy gastrointestinal system. Wheat is also rich in Vitamin B6, potassium and iron, and helps reduce high blood pressure. Although there are many types of wheat seeds, all wheat can be categorized as either winter wheat or spring wheat.
Instructions
1. Decide which type of wheat you want to grow. Winter wheat is planted in the fall and harvested in the spring; spring wheat is planted in early spring and harvested in the fall. Aside from the time of year the seeds are planted, the growing methods for winter wheat and are the same.
2. Select a spot that is exposed to plenty of direct sunlight. Regardless of the type of wheat you grow, it will need a heavy amount of sun exposure to thrive.
3. Use a shovel to dig and turn over soil. Your goal is to loosen the soil and make it easier for the seeds to take root and germinate.
4. Fertilize the loosened soil with compost or manure. This will provide the seeds with vital nutrients and help lock moisture into the soil.
5. Spread the wheat seeds by tossing them over the prepared soil.
6. Furrow your patch of wheat seeds by using a rake to spread the soil after planting. Do not worry if some wheat seeds still remain on the surface after planting; this is normal.
7. Water the wheat seeds immediately after planting and once each month during the growing season. If your area gets a lot of rain, you might not need to water the plants at all.
8. Place several plastic flags or streamers throughout your wheat patch. The noise made by the plastic blowing in the breeze deters birds from landing and scares off any birds that are already in the field. This will prevent birds from eating the wheat seeds before they have an opportunity to sprout.
9. Nourish the wheat with an all-purpose fertilizer twice during the growing season.
Tags: wheat seeds, after planting, spring wheat, birds from, during growing, during growing season, growing season
WIne shipments require a license and signed agreement.
United Parcel Service only ships wine for individuals and companies with a license to ship wine. These licenses and accompanying authorizations vary from state to state, and shipments must be in accordance with the federal or state laws in both the origin and destination states.
Shipping
Licensed shippers must sign a contract with UPS to ship wine, and provide documentation that they or their company are licensed under the laws applicable to their state and those pertaining to their shipment's destination. Unlicensed individuals are expressly forbidden to ship wine for any reason.
Permissible Shipments
Many wineries offer tastings so customers will order wine for delivery.
License-holding shippers may send wine to other licensed companies or individuals, or to customers who purchased the wine at a winery or tasting room. Provisions for on-site purchase shipments do exist, however the purchaser is required to have been present at the time of purchase, he must show valid identification confirming legal drinking age, make the purchase for personal use only, he must have had the option of legally transporting the wine to its final destination and he must cosign the shipping agreement. Shipments licensed to the consumer are also permitted.
Requirements
Licensed shippers must sign an agreement with UPS before they may ship wine. According to UPS regulations, wine shipments must be packaged in either molded expanded polystyrene foam, a corrugated tray or other packing tray composed of molded fibers. Wine bottles should be secured in the center of the package, protected from the outer sides and well padded. Sturdy cardboard packaging is required for all wine shipments, and all such packages must carry a UPS alcoholic beverages label. The recipient must sign for the delivery.
Tags: , must sign, Licensed shippers, Licensed shippers must, shipments must, shippers must
The aroma wheel provides a framework for describing wines.
Dr. Anne C. Noble invented the wine aroma wheel in the 1980s at the University of Davis, California. The aroma wheel gives a visual structure of the different categories and aroma components of wine. It provides an objective framework in which to judge wines and a common vocabulary with which to describe them.
The Aroma Wheel
The aroma wheel is of a similar structure to the color wheel. It is composed of three tiers. In the center are segments for the 12 major categories to describe how wine smells. These include fruity, spicy and floral. The next tier has 29 sub-categories of these, including blackberry and raspberry under the category 'berry', and yeasty and lactic under 'microbiological'. The outermost tier has 94 specific words to hone the description. Some of these are cedar, medicinal and butterscotch.
Use the
The wine taster should focus on the smell of the wine and relate it to a previous smell she has experienced. Selecting one of the words on the inner tier of the wheel, the wine taster then looks at the middle tier words associated with the general term chosen on the inner tier. She selects the most relevant word and, moving outwards from the middle tier, she then selects the best descriptive word from the outermost tier.
Ten Unusual Descriptive Terms
The outermost tier contains standard terms with which to describe wine which may seem strange to the wine amateur. These include: artificial fruit, yogurt, sweaty, sulfur dioxide, acetic acid, plastic, wet dog, burnt match, cooked cabbage and skunk.
Pomegranates are native to the Middle Eastern region. They are an exotic fruit that have often been referred to in mythological lore by several cultures. These fruits are both nutritious and delicious. They can be stored on the counter top, in the refrigerator or freezer.
Frozen for Freshness
Both pomegranate seeds and juice can be frozen to retain freshness and maintain the natural flavor of the fruit.
Freezing Juice
Freshly extracted pomegranate juice, which is a good source of potassium, freezes well in plastic containers and freezer bags.
Freezing Seeds
freeze well when frozen individually on a cookie sheet.This method prevents the pomegranate seeds from sticking together.Individually frozen seeds can be used just like fresh pomegranate seeds when thawed.
Packing Seeds
Pomegranate seeds can also be frozen in a syrup made from sugar and water. Seeds stored in this mixture work well for fruity desserts.
Freezer Life
Pomegranates can be stored in a freezer for up to three months.
The secret to natural or organic wines is the dormant yeast found on the outside of the ripe grapes that are used in the wine. This is not insecticide, as many people think, but is a completely natural process the fruits go through while maturing. Organic wines are essentially all-natural with very little to no preservatives or additives. With few exceptions, organic wines are normally made from all-natural ingredients.
Instructions
1. Rinse the grapes under running water, but do not rub off any of the white powdery substance on the skins. Place the grapes into a blender and turn the blender to liquefy. Immediately turn this on and off so as not to disturb the seeds in the grapes. You want to have a pulpy concoction when completed, so only do this three or four times.
2. Pour the entire contents of the blender into a bottle, and then put a plastic bag over the top of the bottle. Use a rubber band to hold the bag in place. You have to be certain that the neck of the bottle is secured tight with the rubber band, or the wine will not ferment.
3. Place the bottle into a closet that can stay between 65 and 80 degrees Fahrenheit for about two weeks. At the end of this time, you will see bubbles begin to form and force their way to the top of the liquid in the bottle. This is fine, as the gases that are made during the fermentation process will be released through the plastic bag.
4. Remove the bottle from the closet, and check for bubbles. If you have bubbles still forming, leave the bottle in for a few more days. When there are no more bubbles, take the bottle out.
5. Open the bottle, position a clean cloth over a very large bowl and pour the juice through the cloth into the bowl. This keeps the seeds and skins out of the bowl, but the wine will still be cloudy. Taste the wine. If you like it as is, it is time to put in a new bottle and refrigerate for 24 hours before serving. If this is not to your liking, more aging is necessary so you should go to Step 6.
6. Pour the bowl of wine into a new, clean bottle and place the cap on securely. Place the bottle back into the closet for another three days. Remove after said time and refrigerate for 24 serving.
Tags: before serving, bowl wine, hours before, hours before serving, into closet, organic wines, Place bottle
Several types of basil work well for making pesto.
Basic pesto contains olive oil, pine nuts, minced garlic, grated Parmesan cheese, salt and fresh basil. The best basil for your recipe depends on the flavor profile you're creating. Different types of this herb have unique flavors and aromas, so you can marry the finished pesto to a greater variety of foods. Fresh pesto offers a rich texture and taste for everything from sandwiches and stuffing to pizza, pasta and salad.
Fresh Grown Basil
The best basil (Ocimum basilicum) for your pesto is that which you pick fresh from the garden. The good news is that this member of the mint family isn't difficult to grow indoors or out. You need a sunny location where the plant receives at least 6 hours of direct sunlight daily. Make sure you use a container with good drainage. Basil seeds start growing within a week. Once you see at least 2 pairs of leaves on the seedlings carefully separate them into rows minimally 6 inches apart. Once established, you can start harvesting the fresh basil for pesto and other culinary endeavors by gently pinching off the leaves. Look for bright-colored leaves with no signs of mold or pests. Your pruning encourages new growth, too.
Genovese basil is an Italian cultivar preferred for pesto by many chefs. The Genovese leaves are larger, meaning their flavor is more subtle. The aroma is akin to cloves. In the garden, this plant grows between 1- to 2-feet tall, bearing crinkled leaves. Besides pesto, Genovese basil tastes great on Caprese salad and in spaghetti sauce.
Lemon Basil
As the name implies, lemon basil has a distinctive citrus taste and lemony scent. The plant grows in excess of 2 feet tall with narrow, flat leaves. Lemon basil is slightly sweeter than classic basil. When you add this to pesto, consider including some fresh lemon zest and a pinch of sugar to bring out all the flavor notes.
Purple Ruffles Basil
To bring a whole new color to your pesto try purple ruffles basil. This is a stunning landscape plant with ruffled leaves. It looks a bit like dark opal basil, and grows up to 18 inches tall in the garden. The pink flowers from this plant are also edible. In pesto, purple ruffles adds a cinnamon and licorice taste along with mild floral notes. The 3-inch leaves make excellent garnishes, too.
Choose wines and cheeses that bring out the best characteristics in each other.
When pairing cheese with wine, especially if you're doing a tasting party, limit the choices to five or six cheeses with complementary wines. Start with the lighter white wines and mild cheeses, working your way through the medium ones and ending with the full-bodied reds and strong cheeses.
White Wines
When choosing a cheese to complement white wine, consider whether the wine is light, medium or full-bodied. A light wine, such as Riesling, has delicate flavors and is suited to fresh cheeses, including goat's cheese, or soft or semisoft cheeses. These are usually mild and won't overwhelm the wine. A medium white wine, such as Pinot Gris, can stand up to a mild Cheddar or Gouda, or a Brie or Camembert. A full-bodied white wine, such as oaked Chardonnay, should be served with muenster, Swiss or Gruyere cheese.
Red Wines
A light red wine, such as Gamay, can be served with mozzarella, feta or Jarlsburg. Medium wines, such as Merlot and Pinot Noir, can stand up to richer cheeses, such as Emmentaler, manchego and provolone. Full-bodies reds such as Cabernet Sauvignon go well with sharp aged cheeses such as grana padano and Parmigiano-Reggiano, or even mild blue cheese such as Blue Castello.
Dessert and Sparkling Wines
Dessert wines are wonderful with pungent blue cheeses such as Stilton, Roquefort or Gorgonzola. Or pair these wines with a light, sweet cheese such as mascarpone. With sparkling wine, choose a cheese that is creamy with a high butterfat content, which will cut through the acidity of the wine. Examples include Brie, Camembert and chevre. Anything labelled double or triple cream will work well.
Properly cleaned deer meat ensures its flavor and freshness.
Deer meat is referred to as venison. This type of meat is high in vital nutrients and low in fat and cholesterol. Most venison is procured by hunters who take the deer directly from its natural outdoor habitat. This means that venison meat is usually devoid of steroids and hormones found in store-bought meat and poultry. Deer meat is cleaned after the deer is gutted by the hunter. Proper cleaning and storage guarantee that the meat stays fresh and tasty for the longest possible time.
Instructions
1. Hang the field dressed, skinned and empty carcass up from a tree branch or beam. Another option is to lay the deer open on a clean table. If you are using the hose, place the table outside. If you are using a damp cloth, the garage is a fine place to clean your meat on the table.
2. Turn on the . If you aren't near a water source, dampen a cloth with water.
3. Spray the garden hose inside of the carcass or wipe it down with the . Make sure that any entrails or organs you've removed are away from the carcass while you are cleaning it. Let the water run or use as many cloths as you need to in order to remove all excess blood.
4. Examine the carcass closely after your initial cleaning and remove any hairs that may be attached to the meat of the animal.
5. Allow the deer to dry. Touch the meat to make sure it is dry. The period of time for this will vary depending on the animal's size and the temperature you're using to clean the deer. You are now ready to butcher the meat and either refrigerate or store it.
Kasha is a hearty porridge that has been enjoyed for centuries. Its name refers to its sole ingredient of roasted buckwheat kernels. Kasha can also be made from millet, rye, wheat, oats and rice--it all depends on the location of production. The grain is a traditional food rooted in Eastern Europe that is renowned for its hearty texture and grainy taste that can be enjoyed as savory side dish or meal.
History of Kasha
Kasha is rooted in Russian culture, where it was originally eaten for a ceremonial meal, solely for royal weddings and feasts. It soon became very common, mainly since it is easy to prepare and can feed numerous people. It became the second-most-common food in Russia, next to bread. It also was beneficial to the poor since it was a filing food that supplemented the diet with essential nutrients for a low cost.
Uses of Kasha
Kasha is renown for its flexibility and versatility--it can be cooked using various methods and ingredients. It is commonly enjoyed as a side dish but is also flexible enough to be placed in breads, desserts and soups for an added texture and flavor. Kasha can also be prepared sweet or savory and can be altered to personal taste and preference.
Cooking with Kasha
Kasha is relatively easy to prepare. The cooking process involves pouring kasha into a pot of boiling water. Butter, bouillon, salt and pepper can also be added to the pot for flavor. The pot is then covered as the kasha is cooked on a low heat for 10 minutes or until the water has been absorbed. The pot is then removed from the heat, and the kasha is fluffed with a fork and is then ready to eat.
Kasha Preparation
Kasha can be cooked and prepared so that it is in various states, including liquid, viscous and crumbly. Liquid kasha is the most common type, which involves adding milk or water. During this process, kasha becomes mushy and has a consistency similar to soup. Viscous kasha is prepared similarly to liquid kasha, but with less milk or water. Instead, the kasha is a sticky and gummy texture. Another way to prepare kasha--and often considered the most difficult--is crumbly kasha. In this method, kasha and water or milk is boiled in a frying pan. The kasha then becomes crunchy and crisp, and is generally used to add definition to some desserts.
Health Information
As a 100 percent buckwheat-based food, kasha is considered a food that is a part of a healthy diet. Since buckwheat is actually a fruit, Kasha is low in fat and sodium, contains no cholesterol and is free of gluten, making it safe for those who cannot tolerate gluten. Kasha also contains vitamins, minerals and nutrients such as dietary fiber, photochemical and B vitamins without the addition of artificial preservatives and other additives.
Wouldn't it be nice to take a trip to Mexico whenever you have that urge for great-tasting salsa? Unfortunately, a last-minute trip to Mexico is not a realistic option for most. Besides, there is no need to travel outside the country to satisfy salsa cravings. With the right knowledge of spices and ingredients, anyone can make a delicious salsa worthy of culinary praise.
Great Taste of Cilantro
Known as the Mexican parsley, cilantro is a key ingredient when preparing salsa. Its intense taste gives salsa that flavorful kick with every bite. Cilantro seeds (coriander) carry a different flavor than the cilantro itself and are also used as a spice.
Coriander Spice
This spice is most popular in the Middle East and southern Europe. It grows freely in parts of Africa and North America as well. Coriander is an ancient spice and at one time served as a medication. The Bible even mentions this spice in two books of the Old Testament. It has been around for ages and yet remains a popular substitute of its mother plant, cilantro. The taste is said to be more potent than that of cilantro.
Popular Taste of Cumin
Cumin is not a spice considered to be bold in taste. Unlike most spices, cumin is a popular spice for its ability to enhance the taste of foods while not overpowering natural flavor. This spice is popular among Mexican and Middle Eastern cuisine. Its unique aroma brings out the natural sweetness of food. Cumin is an ingredient found in curry powder, making it an Indian favorite.
Time for Thyme
Like many Greek seasonings, thyme packs a sharp bold taste. Several dishes and recipes call for its rich Mediterranean flavor. Considered to be an herb, this spice grows best in hot climates. The flavor is bold and savory, making it a perfect spice for salsa and other dishes. Both ground and are suitable for salsa. When using fresh , less is needed than recipes recommend.
Pico De Gallo Seasoning
The previously mentioned spices have one thing in common--they grow from the earth and do not have added ingredients. Pico de gallo seasoning, on the other hand, is a mixture of other seasonings. When translated, pico de gallo means "rooster beak." Its name may be humorous, but its flavor is quite serious. Pico de gallo is a mixture of chili powders and salts. Depending on the brand you purchase, pico de gallo can be pretty spicy. This seasoning is commonly used on fruits and vegetables. It can be found in the produce section of most markets.
Forever 21 captures a target audience that is fashion-conscious, but on a budget.
Forever 21 is known for its affordable clothes and its fast-fashion model. The company has several fashion brands that include Forever 21, Heritage 1981 and Twelve by Twelve. Cheaper than designer brands, Forever 21 captures a target audience who are fashion conscious but with a budget. The company's models are styled in fashions similar to those on the pages of fashion magazines carrying luxury brands.
Instructions
1. Study Forever 21 models to give you familiarity on poses and styles. The first part of becoming a model is to look like how the company wants you to look. You will have an idea of the company's style by researching their clothes and learning more about their array of products. As you survey pages of clothes on their website, think critically about what poses you can use with particular clothes to effectively demonstrate Forever 21's message to the audience. Observe how models look depending on the Forever 21 brand or collection they're wearing. Practice these poses on your own.
2. Create a Forever 21 portfolio. Gather up photographers, make-up and styling specialists and spend a couple of afternoons doing a photo shoot. Use clothes from any one of Forever 21's brands. This will help you learn more about how you look like on camera and any angles you need to work on. At the end of the photo shoot, enlarge your best photos to 8 1/2-by-11 inches (standard size for model portfolios) and compile six to 12 photos in a binder to create a portfolio that you will submit to an agency. Select pictures that show you portraying different characters to demonstrate your versatility. There is no typical picture that agencies look for; they only want to see your camera personality and how you're able to assume different looks and age ranges. This allows them to see that you can adapt to a variety of assignments.
3. Seek an agency to represent you. Forever 21 notes on their website that models looking to work for them need representation from a modeling agency. Select an agency who has had a previous relationship with Forever 21. Agencies like AIG Models, whose operations is based in Mississippi, have models like Anne Speckhart who have gone to model for the brand.
4. Actively mention to your agency that you want to work for Forever 21. Let them know of your interest in modeling for the company by showing them your portfolio in which you wear Forever 21 clothes.
5. Attend open casting calls. Most casting calls are open only to agencies, but there are few events that are open to the public. In 2004, Forever 21 had a casting call in New York that was hosted by fashion model Niki Taylor. These are opportunities for aspiring models to meet Forever 21 representatives and network with them to land a modeling job at Forever 21. The more people you meet, the greater are the chances that you will get connected to Forever 21. You will hear about casting calls through the agency, and having an agent will increase your chances of landing a project because she already has connections to the companies looking for models. This is why it's essential to work with an agent who has handled Forever 21 models before. Stay on top of industry news and events through blogs such as Confessions of a Casting Director (see the Resources section).
6. Model for other companies to gain experience. Sometimes, Forever 21 teams up with designers of smaller companies, such as Satine. Forever 21 launches new collections frequently and designers, and the models who work with them, are considered innovative, versatile and progressive.
Most Chinese recipes call for vegetables cut on the diagonal. Vegetables cut on the diagonal take less time cooking because more surface area is exposed to the heat source, an ideal way to cook in a wok. Vegetables cut on the diagonal also look more appetizing and can be used in almost any recipe. Here are a few tips to help you get started.
Instructions
1. Start with a sharp knife or cleaver. A knife that is dull causes you to put more pressure down and this can cause accidents. Use a sharp knife for cutting; curl your fingers under on the hand that is holding the vegetable to be cut to reduce accidents.
2. Wash the vegetables before cutting. If you wash the vegetables after cutting, they will take longer to dry and could lose some flavor. Dry the vegetables before cutting.
3. Slice the vegetables on a forty-five degree angle, sizing them according to the recipe you are making. If slicing vegetables for a stew, the diagonal cut vegetables can be cut larger because cooking time will be longer. Vegetables that are well suited for cutting on the diagonal are cylinder shaped such as carrots, bean, bok choy or celery. Round vegetables can be cut on the diagonal after you've sliced the bottom off to give you a solid base to work with.
4. Cut the vegetables by holding the tip of the knife down on your cutting surface and rock the blade up and down. This is the safest way to cut vegetables and may take some practice. Don't rush yourself and your diagonal cut vegetables will be perfect.
Tags: before cutting, diagonal vegetables, sharp knife, vegetables before, vegetables before cutting, , Vegetables diagonal
If you haven't already, you will soon learn that using parchment paper to line your baking utensils will dramatically decrease the amount of time it takes to clean the pan. Parchment paper is very affordable in grocery stores and can be used in pans or cookie sheets. If you do, cleaning will be as easy as removing the paper and throwing it in the trash. Find parchment paper that is coated with sulfuric acid that works well against grease and moisture.
Instructions
1. Open a piece of to have an idea on how large it is.
2. Place the parchment paper over the pan you want it to line.
3. Cut off any extra parchment paper, leaving about 1 inch on every side of the pan.
4. Hold one hand in the center of the pan to keep the in place.
5. Scrunch the parchment paper with your other hand so that the end is tucked underneath the ledge of the pan. Continue to do this all the way around the pan. This will ensure that the paper stays in place when you're placing food on it or when you're moving it to and from the oven.