Properly cooked rice will complement almost any dish.
Steamed white rice that is cooked just right, nor overcooked, enhances the overall look and taste of your lemon pepper chicken dish. While it may be easier to use a rice cooker to cook rice perfectly, it is not necessary. The right ratio of rice to water, however, is essential in cooking up a nice bowl of steamed white rice. Just as important as the amount of water to rice is the preparation of the rice before cooking.
Instructions
1. Add 1 cup rice to the . Place the deep bowl with the rice under your kitchen faucet and fill it with . Once the bowl is full, stir the rice gently with your fingers. The water should start to get murky white. Pour the murky water out slowly being careful not to lose any grains of rice. Continue this process until the water is no longer murky after you stir the rice with your fingers. You want the water to remain clear.
2. Fill the bowl with the rice in it with cold water from your kitchen faucet. Cover with the bowl's lid. Set the bowl aside and let the rice soak in the water for 30 minutes.
3. Pour the water out of the bowl. Do your best to drain as much water from the rice as possible.
4. Place the rice in your heavy-gauge saucepan. Add 1 1/2 cups of water to the saucepan. Place the saucepan lid on top making sure it fits tightly, and set the heat to medium. Standby until the water begins to boil. Turn the heat down to the very low setting and let the rice cook for 20 minutes.
5. Turn the heat off. Do not remove the lid. Let the rice sit in the saucepan with the lid on for 10 minutes.
6. Uncover the saucepan and lightly fluff the rice with a pair of chopsticks. Each individual grain of rice should be cooked to perfection. It should be neither undercooked nor overcooked.
Green pepper seeds need to be started indoors six to eight weeks before the last frost. Only warm weather areas can seed green peppers directly into the garden. Picking green peppers during their growing season, from late summer until the weather turns cool again, encourages production of the plants. Green pepper seeds are slow to germinate, but with plenty of warmth and water, you'll be rewarded with a tasty addition to your dinner table.
Instructions
1. Put the seed starting mix into a bucket. Use the watering can and trowel to water and mix the soil until it's moist but not waterlogged.
2. Set the cell flats into the solid trays, then fill the cell flats with the moist soil. Cell flats are planting trays with individual cells for seeds and drainage holes. The cells should be at least two to three inches deep and two inches wide. Use cell flats that have between 20 and 40 cells to avoid crowding the growing seedlings. The solid trays catch the water that drains out of the cell flats when you water the pepper seedlings.
3. Use the piece of wood to scrape extra soil off the top of the cell flat. Plant one to two green pepper seeds one quarter inch deep per cell.
4. Place a plastic dome or plastic wrap over the cell flats. Put a skewer into each corner of the flat, lay the plastic wrap over the skewers, and tuck the edge of the plastic under the flat. Poke holes in the plastic if there are none to allow air to circulate around the germinating seeds.
5. Place the flats in a warm room free of drafts. The ideal air temperature should be between 70 and 75 degrees Fahrenheit.
6. Remove the plastic cover as soon as the seeds begin to sprout from the soil. Set flats in an area of the house that gets full sun all day, such as a window sill.
7. Set the green pepper seedlings outside in the sun for two to three hours a day when the pepper plants are six weeks old. At the end of the first week alternate setting them in the sun and shade. During the second week leave them outside day and night as long as there isn't a freeze. Pepper seedlings can tolerate temperatures as low as 55 degrees Fahrenheit.
8. Transplant the green pepper seedlings into the garden in an area that sun. All danger of frost should be passed and soil should be warm, at least 75 degrees Fahrenheit. Space green pepper seedlings 18 to 24 inches apart with rows 24 to 36 inches apart.
Tags: cell flats, pepper seedlings, degrees Fahrenheit, , gets full
The authentic Cuban sandwich is a hot sandwich with meats and cheeses cooked in a crusty bread. A traditional Cuban-style sandwich does not have lettuce, tomato or mayonnaise, but these can always be added to suit your taste. While the recipe calls for Cuban bread, French bread can be substituted in its place. To switch the recipe to a Cuban medianoche sandwich, follow the same ingredient list and process, but simply switch the for a sweet bread, and you will have the perfect medianoche or "midnight" snack.
Instructions
1. Cut the Cuban bread into a 12-inch piece. Slice the bread so it lies open, but not far enough for it to separate into two pieces.
2. Spread enough mustard on both sides of the bread to suit your taste. Layer the three slices of ham, three slices of roast pork, three slices of Swiss cheese, four slices of pickles and four slices of onion on the bread. Season the sandwich with salt and pepper.
3. Close the sandwich, and spread the butter over both sides of the sandwich.
4. Heat the pan over medium heat for about a minute. Meanwhile, wrap the brick with the aluminum foil. Add the sandwich to the pan and press down with the brick to flatten the sandwich. Allow to cook for three minutes, or until the bread begins to brown, with the brick on top of the sandwich. Repeat the process on the reverse side.
5. Slice the sandwich in half diagonally and serve.
Tags: , three slices, both sides, crusty bread, four slices, French bread,
Sugar snap peas are low in calories and high in nutrients.
Sugar snap peas were developed in the 1970s and are a cross between a garden pea and snow pea. Many people confuse sugar snap peas with snow peas, but the former are rounded while the latter are flat. Sugar snaps are the sweetest and most tender of all peas and can be purchased in the produce section of most grocery stores. They should be bright green, firm and plump.
Fiber Content
Sugar snap peas are a good source of dietary fiber. Consuming a large quantity of fiber helps keep your digestive system functioning properly. Sugar snap peas also have a high soluble fiber content, which means they are digested slowly and can help you maintain healthy blood glucose levels. This is especially important for diabetes patients.
Calorie Content
Sugar snap peas are low in calories and make a great midday snack. One cup of peas contains 67 calories, and because they are rich in fiber, they will make you feel more full longer. Dieticians have shown that those who eat more small meals a day have higher metabolisms and burn more calories. Consequently, eating 1 cup of sugar snap peas as a mid-afternoon snack is a good way to keep your metabolism high and ward off hunger.
Heart Health
Sugar snap peas are good for heart health because they are fat-free. They also contain a large amount of folate, which lowers amino acid levels in the body. High levels of amino acids may cause heart attacks and heart disease. Because the sugar snap pea is also rich in fiber it helps lower cholesterol. Those with high cholesterol levels have a higher risk of having a heart attack.
Immune System Health
One cup of sugar snap peas contains as much vitamin C as a medium-sized orange. Vitamin C helps strengthen the immune system and helps prevent colds and flu. Sugar snap peas also contain a large amount of carotenoids, which have been linked to the prevention of cancer. This carotenoid and vitamin C combination creates a powerful antioxidant that will help you stay healthy during flu season. Carotenoids also help build healthier eyes and can reduce the risk of developing cataracts.
Bone Health
Sugar snap peas are also a good source of iron and vitamin K. This is especially important for women who are trying to build strong bones. The iron is also useful for anemic women who need to introduce more iron into their bloodstream to create healthy red blood cells.
Fine cheeses are almost always made from unpasteurized milk and have very pungent odors. Which cheese is actually the smelliest is a matter of debate, but there are a number of contenders.
Vieux Boulogne
Vieux Boulogne comes from Boulogne Sur Mer in Northern France. It is a soft cheese that is aged for seven to nine weeks.
Limburger
Limburger is usually made in Germany. This popular stinky cheese was originally made in Belgium and is said to smell like stinky feet.
Petite Muenster
Not to be confused with American Muenster, which is made from pasteurized milk and is not overly pungent, Petite Muenster has a strong taste with earthy overtones. Cumin is often added to this cheese.
Aged Provolone
Fresh provolone is a popular cheese worldwide. When aged, it , saltier with more bite and tang to the flavor. Its pungent odor becomes stronger as the cheese ages.
Pont l'Eveque
This pungent cheese is one of the oldest cheese styles in France. Pont l'Eveque dates back to the 13th century.
Camembert
Camembert smells a bit like ammonia and contains sodium chloride and succinic acid. It is made from unpasteurized cow's milk and aged for three weeks. It is soft, and is often spooned on to bread or crackers.
Tags: made from, becomes stronger, from unpasteurized, from unpasteurized milk, made from unpasteurized, , Pont Eveque
Instead of indulging your diet and pocketbook by making a trip to Chipotle, make their famous burrito bowl at home. You get all the great flavor without the cost, and without some of the fat. Recipe serves 2.
Instructions
1. Rinse and dry chicken, and cut into small chunks.
2. Cook chicken in large skillet over medium-high heat for approximately 7 minutes. Allow chicken to cook throroughly, stirring often.
3. Add 3/4 cup of water to the chicken and stir in burrito mix. Bring to a boil and allow to simmer for at least 10 minutes.
4. Bring 1 cup of water to a boil and add 1/2 cup of rice. Follow instructions for the rice you buy as the measurements may differ.
5. Heat black beans in small pot over medium heat for 5 minutes.
6. Pile all the ingredients on top and serve! Use your discretion to determine amounts, but a healthy serving should include; 1/4 cup black beans, 1/4 cup rice, half the chicken, 2 tbsp. of salsa, 1 tbsp. sour cream, and pinch a handful of cheese and sprinkle on top.
A good Lobster Bisque is hard to find. Fortunately, Red Lobster makes one that surprisingly tasty. Here is a recipe that is very close to that chain's signature soup.
Instructions
1. Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the bisque. Cut the body into 2-inch pieces.Heat oil over medium high heat in a 4-quart stock pot and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster. Cook on medium to medium high heat, stirring continually for 10 to 12 minutes or until the lobster shells start to turn red.Remove just the lobster pieces which contain meat and let cool for 10 minutes. Deglaze the pan with the sherry
2. Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree. Cook stirring for another 5 minutes.Place the water and heavy cream into pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation. Add the remaining shells to the creamy stock. Let simmer and reduce by 25%.
3. In a separate 3- to 4-quqrt pot, melt butter on medium heat. Stir in flour with a wire whisk to make a roux. Lower heat and slowly cook the flour and butter for about 5 minutes. The roux should be blond in color and have a buttery aroma.When the creamy stock is reduced, strain into the pot with the roux, and whip with a wire whisk. Discard the shell and vegetable mixture.
4. Chop the lobster meat into 1/2-inch pieces and stir into bisque. Salt and pepper to taste.Portion bisque into your favorite cup or bowl and garnish with chopped chives
Tags: Lobster Bisque, 2-inch pieces, creamy stock, high heat, into 2-inch
Pork ribs have an underside of meat that is removed and often discarded. This meat is referred to as pork rib tips, and when it isn't tossed, it is sold at a cheap price. Pork rib tips contain plenty of flavor and can feed a large group because of their low cost. Cooking the pork rib tips isn't any harder than cooking your regular ribs. The use of a crock pot makes cooking the pork rib tips convenient because you can put the dish together before you leave for work in the morning.
Instructions
1. Mix 1 tbsp. of salt, 1 tbsp. of grated ginger, 1/2 tbsp. of pepper, 1 tsp. of cinnamon, 1 tsp. of ground cloves and 1 tsp. of ground fennel seeds in a .
2. Throw 5 lbs. of pork rib tips in the bowl of spices and toss to coat. Set in a crock pot.
3. Combine 4 oz. of orange marmalade, 2 tbsp. of rice wine vinegar, 2 tbsp. of teriyaki sauce, 1/2 tbsp. of chili sauce, 1/2 tsp. of red pepper flakes and 2 tbsp. of melted butter in a second large bowl.
4. Pour the sauce from the second bowl over the pork rib tips in the crock pot.
5. Set the crock pot to medium heat, and allow it to cook for six to eight hours.
Popcorn is a tasty snack any time of the day. There are many ways to make popcorn, from popping it in a conventional microwave, popping it over the stove and popping corn using an electric popcorn maker. Department stores and various home supply stores sell electric popcorn makers. Electric popcorn makers are manufactured by various companies, such as Waring Pro, which is a popular brand and easy to use. Using an electric popcorn maker can be as easy as plugging it in. However, if you are having difficulty using an electric popcorn maker, there is an easy way to make popcorn just like you get at the movie theater.
Instructions
1. Make sure the electric popcorn maker is unplugged before cleaning the kettle that will house the . Most electric popcorn makers include a kettle. The Waring Pro is an electric popcorn maker that includes a kettle that houses the corn kernels and the oil.
2. Clean the kettle lightly with a damp cloth to remove any dirt or dust that has accumulated over time.
3. Preheat the kettle by switching the electric popcorn maker on. Let the kettle preheat for one to two minutes.
4. Open the kettle's lid, and add 1 tbsp. oil. You can use vegetable, corn or peanut oil. When opening the lid, use an oven mitt because the lid may be hot to the touch.
5. Immediately add 1/2 cup of corn kernels into the kettle, and close the lid of the kettle. The corn will start popping in two minutes. When you no longer hear a popping sound, turn the popping switch off.
Tags: electric popcorn, electric popcorn maker, popcorn maker, corn kernels, popcorn makers, electric popcorn
Butter prevents the caramel from fully setting, giving it a pourable consistency.
Caramelization -- the simple cooking of sugars -- creates deep, complex flavors unattainable by other means. Pineapple relies on caramelization for the pleasant contrast of textures and flavors that occurs between the pineapple topping and the moist cake underneath. Pineapple upside-down cake is unique in that the glaze topping is caramelized twice. The first caramelization takes place when sugar is melted with butter to form the glaze. Then, during baking, a second caramelization occurs when the pineapples that line the bottom of the cake pan cook. The melted sugar and butter contributes a nutty, stout flavor to the cake, while the caramelized pineapples offer a lighter, spice-like sweetness.
Instructions
1. Melt 1/2 cup of unsalted butter in a saucepan over medium heat. Add 1 cup of dark brown sugar and whisk to incorporate.
2. Cook the sugar until it melts and caramelizes, approximately eight minutes. Stop stirring after the sugar melts to prevent introducing air bubbles into the caramel.
3. Pour the caramel in a 10-inch diameter non-stick cake pan. Allow the caramel to settle and arrange the pineapple rings over it in a single layer.
4. Allow the caramel to cool. Pour the batter in the cake pan and bake according to your recipe.
The tip or the germ of the corn is essentially where all of the corn oil is in a kernel. A bushel of dried corn will yield approximately 2.5 lbs. of corn oil. You can use corn oil for everything from moisturizing skin and preventing hairballs in cats to more traditional cooking uses. Making your own corn oil is a great way to ensure that you're using all-natural corn oil.
Instructions
1. Press the corn and turn it into pulp. A mechanical press works much the same as a garlic press. As you press down on the corn, you'll see that the pulp is watery and slushy. With each pressing, scrape the contents off and deposit them into the bucket. Repeat this process until all of the corn has been pressed.
2. Strain the remaining liquid. All of the solid parts of the corn kernels will be floating in the bucket. They can be strained using the strainer until just the clean liquid is left.
3. Let the clear liquid sit for several days. This will allow the water to evaporate. Oil and water don't mix, so allow the water in the bucket to evaporate. You can speed this up by leaving it in the sun or pouring the liquid into many bowls. Once the water has evaporated, you'll be left with a yellowish residue. This will be genuine corn oil that can now be harvested and placed into any container.
Maltose is a by-product of the enzymatic breakdown of starches.
Maltose, or malt sugar, is a disaccharide formed when two molecules of glucose bond together. It is produced when the enzyme amylase partially breaks down starch through a process known as hydrolysis. Maltose is commonly found in germinating grain seeds like barley and is a critical ingredient in beer production. It is also found in corn syrup and organic malt syrup, and is found naturally in some fruits and tubular vegetables like sweet potatoes. Though digestible in the general population, maltose should be eliminated from the diets of those suffering from congenital sucrase-isomaltase enzyme deficiency, a genetically based metabolic disease, and other disaccharide intolerances.
Instructions
Reducing Maltose in Your Diet
1. Talk with your doctor if you have long-term symptoms, including gas, flatulence, bloating, cramping and diarrhea. Frequently food intolerance symptoms can be confused with food allergies, and your doctor may conduct tests to deduce which it is. During the diagnostic period, you doctor may put you on an elimination diet, one in which specific foods are systematically avoided and then reintroduced. During the dieting period, he may suggest you maintain a . In the food journal, you should record what you eat, the portions, the time of day and what, if any, symptoms you experienced. If you notice a subtle mood change or if you experience no symptoms at all, record it in your journal.
2. Talk with a nutritionist. If you're diagnosed with a disaccharide intolerance or a metabolic disease that affects maltose digestion, your doctor will probably suggest a series of visits with a nutritionist. Although avoidance of maltose and suspect foods may ease your discomfort, elimination diets are used for diagnostic purposes and are usually not nutritionally balanced. While building a diet plan suited for your metabolic needs, the nutritionist will consider factors like height and weight, preexisting health conditions, likes and dislikes, dietary deficiencies and habits. Most importantly, your nutritionist can recommend substitutes for sweeteners for cravings you might have.
3. Purchase a nutritional guide that food by ingredient, minerals, sugars and type and components such as proteins, carbohydrates and fats. Make a master list of maltose-free foods for reference. Also, laminate a small reference card that you can carry in your wallet or purse. Foods high in maltose include ready-to-eat cereals and grains, sweet potatoes, processed foods with corn syrup, beer or malted beverages, dried fruits like apricots and pizza.
4. Find a support group with others who suffer from disaccharide intolerances. Some who battle disaccharide intolerances can feel punished or isolated by major dietary shifts. Talking with others who battle metabolic disease or intolerances, sharing stories and exchanging resources will help you to feel more in charge of your own diet and health. For parents of young children afflicted with metabolic disease, the support group can you cope with feelings of inadequacy and guilt. It can also offer parenting solutions to situational dilemmas where the child can't eat foods served at birthday parties or school gatherings.
Tags: metabolic disease, disaccharide intolerances, your doctor, breaks down, corn syrup, food journal, support group
Whether you own one goat or 30 goats, you will need to consider milking if you plan on breeding your goats. Being aware of factors affecting how often you need to milk your goat will help you choose the goat breed and milking style that provides you with an adequate supply of fresh goat milk for your needs.
The Milking Process
Milking a goat begins shortly after your bred doe (adult female goat) gives birth, an event also known as kidding. During the first three to seven days after kidding, you usually won't need to milk your goat at all, since she only produces colostrum, a thick, yellowish fluid that contains important nutrients and antibodies for her kids. If you bottle feed the kids, once her milk comes in, milk your goat two times each day throughout her entire lactation, spacing milking sessions about 12 hours apart. This interval stimulates your doe to produce a good supply of milk without allowing her udder to get too full. If you choose to dam raise the kids, FiascoFarm.com suggests that you separate the kids from their mother at night when they're about two weeks old. That allows you to milk your goat only once a day (in the morning).
Your milk goat will produce milk for a lactation cycle, which is typically the 10 months following kidding. The length of the lactation cycle itself and the amount of milk your doe produces in a given cycle depend on various factors, including her age, health, breed and nutrition. For instance, Carol Ekarius, author of "Milk that Goat: Dairying 101" in "Goats" magazine, states that a low producer may only produce about two quarts of milk each day for a period of six months, whereas a high producer could give you as much as four quarts per day for a solid 10 months.
When you choose to dry your doe off, which typically occurs at least two months before she is due to kid again, decrease the number of milking sessions gradually, over a period of two to three weeks, making sure that her udder is not too full in between milking sessions. Within two to four weeks, her production should decrease to the point that you should be able to stop milking her completely.
Considerations
Your goat produces milk to care for her babies. Meat goat breeds, such as the Boer, are bred to produce just enough milk for the kids, whereas dairy goat breeds, including the Nubian, Saanen, Alpine, LaMancha and Toggenburg, are bred to produce more milk than their young need. If your goat is a meat goat, you should not have to milk her at all. If you own a dairy goat, you will need to milk her daily in order to keep her udder from getting too full. If your goat is a cross between a meat breed and a dairy breed, you can milk her daily, but she will most likely not produce the same amount of milk that a purebred dairy doe is capable of producing.
Tags: milk your, your goat, , goat will, milking sessions,
White wine has been used in cooking since the Greek and Roman eras and is still a popular cooking liquid today. Both dry and sweet wine can be used, depending on what you're cooking. The alcohol in wine evaporates when cooked, enhancing the flavor of the food and makes it more sweet or acidic depending on the dish.
A couple suggestions follow on which type of white wine to use with what foods and ingredients. There are generally three main ways to use white wine for cooking which are explained below.
Three Ways to Use It
White wine can be used as a marinade, cooking liquid or as the final touch of flavor to a finished dish, depending on how it's used and what's cooked. White-wine marinade is a popular choice for fish and chicken and is often paired with lemon juice. White wine as a cooking liquid is a popular choice when making clams or mussels and is often paired with a creme base or simply used as the sauce's main ingredient.
With these two methods it is always best to add the wine early in order to let the flavor evaporate. too late can cause a harsh unwanted taste to the dish. Adding wine after the dish is cooked is generally used for sweeter delights and is not recommended when using the wine to cook meat, fish or sauce.
Dry White Wine
Dry white wine is the most popular choice when it comes to cooking because it can be used to enhance the flavor of a variety of foods including fish, shellfish, chicken, pork, veal, light cream sauces, seafood soups and bouillabaisse. White wine also helps a tough meat like chicken to stay moist during the cooking process. Chardonnay, Chenin Blanc and Sauvignon Blanc are all popular dry whites used in marinades and cooking liquid.
Sweet White Wine
Sweet white wine is usually used as the third way of cooking by adding it to the dish right before serving. This is typically used for sweet desserts like apple strudel or trifles. Sweet white wine goes great with fruit concentrated dessert plates as it balances the sweet with the sour of fruits in favorites like cherry tortes, poached pears or lemon custard. Sweet white wine also complements brown sugar.
Tags: , popular choice, Sweet white, White wine, Adding wine, choice when
Saute green onions, garlic, oregano, tomatoes, 1 can of chilies, 2 T. vinegar, bay leave, and pepper. Bring to boil and let simmer 25 minutes.
2. Grate the 1/2 cheese and set aside.
Separate eggs to two bowls. One bowl for egg white, One bowl for yolks. Beat each separately for 2 minutes. Fold together.
Fill chilies with grated cheese. Should be about 6.
3. Heat grape seed oil in pan so it is about 1/4 deep in pan. When oil is hot add the egg mix to oil in shape of chile.
Put chile filled with cheese on top of egg mixture and cook for 1- 2 minutes until golden. Repeat with all chilies.
4. Take out of oil with slotted spoon after each one is done. Rest on paper towel to drain the oil. Grape Seed Oil is Very Healthy. Olive Oil gets too hot. This way of making the chile rellenos is very light and fluffy.
Serve with sauce.
Can be served with beans and rice or chicken enchiladas.
The ability to join fat-based and water-based liquids makes eggs an ideal emulsifier.
Oil and water just don't mix--unless you add an emulsifier. An emulsifier is a substance that has the unique ability of joining fat-based and water-based liquids. Without emulsifiers, we would not have ice cream, cake, mayonnaise or many of the cosmetics we use. One of the most readily available emulsifiers is eggs. You can use eggs in the classroom to demonstrate the power of emulsifiers to bind together oil-based and water-based solutions.
Make a Hollandaise Sauce
Eggs create an emulsion in Hollandaise sauce that prevents the lemon juice and butter from separating.
Demonstrate the emulsifying properties of eggs by making Hollandaise sauce. Beat three egg yolks in a pan with a wire whisk. Beat in 1 tablespoon lemon juice, 1 tablespoon water, 1/4 teaspoon salt and a pinch of white pepper. Heat over low heat and stir until the mixture is smooth and creamy. This combined mixture demonstrates the first emulsion of the sauce. Remove it from heat and beat in 6-8 ounces of melted butter, a quarter teaspoon at a time. As the sauce thickens, beat in the remaining butter by half tablespoons. This creates the final emulsion, which distributes the butter evenly throughout the sauce.
Experiment with Oil and Vinegar
Oil-and-vinegar salad dressings must be shaken before being poured to mix the two ingredients.
Fill three glass jars with lids each with 1/2 cup vegetable oil, 1/2 cup white vinegar and a drop of food dye to make it easier to see the division between the oil and vinegar. Add 1 tablespoon of egg white and 1 tablespoon of water to the first jar, 2 tablespoons of egg white to the second jar, and 2 tablespoons of water to the third jar. Cap and shake all three jars then time how long it takes for the boundary between the water and vinegar to reappear. A good emulsifier, such as an egg white, will keep the vinegar and water mixed together longer. Add different variations of egg white, or egg yolk, to determine the most effective emulsifier.
Make Ice Cream
Ice cream was originally made using eggs as the emulsifier.
Demonstrate the emulsifying properties of egg yolks by making ice cream. Make vanilla ice cream with 2 quarts of cream, 1 1/2 cups of instant , 2 cups sugar, 1 (1/4 oz.) package of gelatin, one large egg and 2 teaspoons vanilla. Heat the cream in a double boiler then beat in the egg and skim-milk powder. Mix the gelatin with the sugar and add to the liquid, mixing constantly. The resulting cream mixture demonstrates the power of the egg to create an emulsion between the water and the non-fat milk solids of the skim-milk powder and the fat in the cream. Place the top of the double boiler in cold water to cool rapidly. Store the mixture overnight in the refrigerator. Remove it from the refrigerator and stir in the vanilla. Pour the mixture into a hand-crank or electric ice cream freezer. Add crushed ice around the freezer can and sprinkle it with salt. Freeze the mix for 20-30 minutes.
Most yams will bake in about an hour at 350 degrees, although smaller yams may finish quicker.
Baking brings out the sweetness in yams and is the traditional method of cooking them. Bright orange in color, this root vegetable is packed with antioxidants, vitamin A and fiber. Whether you bake whole yams in their skins or bake peeled, chopped yams in a dish, they're sure to be enjoyed by everyone.
Whole Yams
The easiest way to bake yams is in their skins. Wash and scrub them thoroughly, and cut a small slit in each yam's skin. are baked, the insides tend to ooze out into the oven as they are cooking, making a mess and producing smoke. To avoid this, place the yams on a pan or wrap them tightly in foil. Some cooks recommend coating the outside of the yam in butter or wrapping a strip of bacon around it before you wrap it in foil. The length of time it will take to bake a yam is largely dependent on the size of the yam and the temperature at which it is cooked. General recommendations are to bake the yam at 350 degrees for 1 hour. If your yams are particularly small, it may only take 45 minutes, but if they are considerably larger than average, it may take as long as 1 1/2 hours. If you are baking something else in the oven that requires a higher temperature at the same time as the yams, simply reduce the cooking time by 10 or 15 minutes. You can tell if a yam is done by stabbing it with a fork; the fork should go in very easily, and the yam should offer no resistance. When the yams are done, serve them with butter and pure maple syrup, honey or a little salt and pepper.
Peeled Yams
Surprisingly, peeling and chopping yams into pieces does not reduce the required baking time by very much. The main advantage in preparing yams this way is that you can add other ingredients to the yams, such as butter, honey, brown sugar, pineapple, apples, raisins, marshmallows and ground nuts. Spices that go well with yams include cinnamon, nutmeg and allspice. Cover the yams so they will retain their moisture and bake them at 350 degrees for 45 minutes. For a presentation that is not so sweet, simply coat the yams in olive oil, salt and pepper and then bake uncovered at 375 degrees Fahrenheit for about an hour, or until the yams become slightly browned and crispy.
Tags: about hour, salt pepper, their skins, When yams, yams their
Do you want to come off as a grill master? Well, you can make your friends and family think you are a master of the barbecue when they taste this beer can chicken that you smoke on your grill. The limited amount of preparation and attention you have to give to the chicken while it barbecues makes this a high-value meal.
Instructions
Preparing To Grill The Beer Can Chicken
1. Soak 4 cups of wood smoker chips in a bowl of water. Soaking the chips allows them to smolder on the grill instead of lighting on fire. The slower the wood chips smolder, the more smoke they produce, and the more smoke they produce the more intense the smoked flavor of the chicken. Smoker wood chips that work well with chicken include apple wood, hickory and cherry.
2. Stick your hand underneath the skin of the chicken. This may feel odd, but remember you are a grill master. This loosens the skin of the chicken so you can apply the rub to the meat of the chicken. Don't worry if the skin tears slightly, as this can be repaired later in the preparation. This is a good time to start the coals for your grill, too, and a chimney starter is the recommended method. If you are using a gas grill, wait until Step 3 to start it.
3. Take a handful of your favorite spice rub, and slip your hand between the skin and the meat of the chicken. Slowly rub all the spice rub onto your chicken. Make sure you coat all the meat of the chicken, and also pour some inside the neck cavity.
4. Drink half of the can of beer--this is why you should purchase a can of beer that you like. Keep in mind many liquor stores will sell a single can, but if you like the beer, a whole 6-pack will last you while the chicken smokes. Add some of the remaining spice rub to the half can of beer and punch several holes in the lid of the beer can using a can opener. This will allow the beer to steam the chicken while it smokes.
5. Prepare the chicken for the grill by standing it up and lowering the bottom of the chicken's cavity onto the beer can itself. Use the legs of the chicken to form a tripod with the beer can to support of the body of the chicken. Use toothpicks to pin down any flaps of skin that might have torn while applying the rub and preparing the beer can chicken for grilling.
Grilling The Beer Can Chicken
6. Use a spatula to move the charcoal to each side of the grill when your coals on the grill are covered with a thin coating of gray ash, and place a drip pan in the middle of the grill. Place the grill grates above the drip pan and put the chicken in a tripod form with the legs and can supporting the chicken.
7. Sprinkle 1 cup of wood chips on each side of the grill on top of the hot coals. When smoke starts to form, close the lid. You do not want the smoke to escape too quickly. It will escape from the top and sides of the grill.
8. Leave the chicken alone. This is the tough part. Check it after about 1 1/2 hours. If the heat is dropping in the grill you will want to prepare another batch of charcoal. If it is still producing sufficient heat, add the last 2 cups of smoker to the coals as you did at the beginning of the grilling cycle. If you need to replenish the coals, add the wood chips after replenishing with hot coals.
9. Check to see if the beer can chicken is done after a couple hours. The chicken will be done after anywhere from 2 hours and 15 minutes to 3 hours and 15 minutes on the grill. The best way to tell if your chicken is done is to poke the chicken with a meat thermometer in the thigh area. A temperature of 170 degrees F indicates the beer can chicken is done. This is when you should remove it from the grill. Remember it will continue to cook after removal from the grill due to the heat stored within the chicken.
10. Place your beer can chicken on a grilling tray to cool, allowing it to remain in the upright position it was in on the grill. Keep in mind the beer can and the beer inside will be very hot, so you must let it cool. Even after cooling the beer will be hot, so treat it with caution. After removing the beer can from the chicken, carve and serve.
If you're looking for a dish to tickle party guests' or family members' taste buds, consider a piping hot serving of cheese scalloped potatoes. The rich and creamy potato dish is hearty enough to serve as a main course and versatile enough to accompany a variety of main courses, such as baked or fried fish, steak, pork chops and meat loaf. Tailor the scalloped potatoes to your liking by using your favorite cheese in the recipe.
Instructions
1. Create a sauce by melting 2 tbsp. of butter in a saucepan. Chop 2 green onions and saute them in the butter over medium-low heat. Pour in 2 tbsp. of all-purpose white flour and cook it, whisking constantly, until it thickens. Whisk in 1 1/2 cups of milk and blend it with the other ingredients until the mixture is thick. Add 1 cup of grated Parmesan, cheddar, Colby or Monterey Jack cheese to the saucepan and cook until it's melted. Sprinkle in salt and pepper to taste. Preheat an oven to 350 degrees Fahrenheit.
2. Wash, peel and thinly slice five large red potatoes.
3. Place one layer of potato slices into the baking dish and pour some of the cheese sauce evenly over the top. Continue layering the potato slices and the cheese sauce you have used all of the ingredients. Sprinkle 1/2 cup of crushed butter crackers over the top of the potatoes.
4. Bake the scalloped potatoes uncovered for 45 minutes to 1 hour, or until the potatoes are tender and the sauce is bubbly.
Growing your own garden vegetables is a sure way to get fresh vegetables into your home and diet. However, there usually comes a time when you are harvesting more than you can eat. You can give some away but knowing freeze your own is a valuable bit of knowledge that will serve your household during the cold winter months when nothing is able to grow.
Instructions
1. Sort the vegetables into their proper categories. Green leafy crops like spinach, rhubarb, herbs, or Swiss chard are one. Root crops are another. Tender fruits like tomatoes and tomatillos or peppers are separate from seed crops like beans, peas and corn. Starchier vegetables like cabbage, Brussels sprouts, celery and cauliflower are in a class of their own. Each group has a different preparation time in blanching. See the reference to the preparation chart below.
2. Wash everything and throw out any blemished produce. If it doesn't look good now, it won't be any better later. Remove any stems or seeds as needed. Cut into the proper-sized pieces for freezing.
3. Boil your water for blanching. It should be in a large stock pot so that the produce will be submerged in the water. Work in batches if you have a lot to freeze so that you don't overcrowd the pot.
4. Prepare a large bowl with ice water. Use plenty of ice cubes as the hot veggies will heat the water up quickly.
5. Remove the vegetables from the ice water after they have cooled the same amount of time they blanched. Drain them well and keep cool.
6. Package the prepared vegetables into freezer bags or small containers and freeze thoroughly.
Homemade carrot juice can be a nutritious and cheap weight loss tool. The pulp left after juicing the carrots in a home juicer does not need to be thrown away or composted. The mealy carrot pulp remaining after home juicing can be used to make a no-bake carrot cake, a healthy treat which nearly everyone can enjoy. The cake is low in calories, and free of the common allergens gluten, eggs and milk. The cake can also be easily modified into a vegan treat, if agave syrup is substituted for the honey.
Instructions
1. Measure 6 cups of after juicing. Press the into the strainer to remove any remaining liquid.
2. Empty the strainer into a large mixing bowl. Add the honey, raisins, walnuts, coconut and cinnamon. Stir until all ingredients are thoroughly combined. The mixture should be slightly crumbly.
3. Using the spatula, evenly distribute the cake mixture into the bundt pan. Firmly pack the mixture using your hands or the spatula. Cover with plastic wrap and chill overnight, or at least four hours.
4. Remove plastic wrap and carefully remove the cake from the pan. Slice and enjoy.
Tags: carrot pulp, after juicing, carrot pulp remaining, plastic wrap, pulp remaining, pulp remaining after, remaining after
Honey Dijon chicken is a classic American recipe for chicken breasts slathered in a sweet mustard sauce. The sweetness of the honey balances well with the zesty Dijon mustard. Both honey and mustard provide strong flavors that should be the central point of the meal. Choose vegetable and starch side dishes to serve alongside the honey Dijon chicken.
Salad with Mustard Dressing
Prepare a healthy salad of mixed greens, tomatoes and your favorite vegetables to serve alongside the honey Dijon chicken. To link the salad to the main dish, serve it with a homemade honey mustard dressing. Mix together 2 tbsp. lemon juice, 1 tbsp. white wine vinegar, 1 tbsp. honey, 1 tsp. mustard, 6 tbsp. olive oil and salt and pepper to taste. The dressing is enough for five servings and goes especially well with a spinach salad. Alternatively, serve the salad as the main dish and top with chopped honey Dijon chicken.
Coleslaw
Crunchy cabbage and sweet coleslaw dressing pair well with the sweetness and crisp texture of honey Dijon chicken. To make six servings, mix a total of 6 cups of shredded red or green cabbage, shredded carrots, minced onion and herbs to taste. Make your own coleslaw dressing; mix 3/4 cup mayonnaise, 1/4 cup cider vinegar and 1 to 2 tbsp. sugar. Add a dash of Dijon mustard to the coleslaw dressing to tie it even better to the chicken.
Potatoes
Many kinds of potato dishes work well as sides for honey Dijon chicken because the honey Dijon sauce can be used to flavor the potato as well as the chicken. To make oven fries, cut one medium-sized potato per person into wedges, sprinkle with salt and pepper and spray with oil. Bake the potatoes for 30 to 40 minutes at 450 degrees Fahrenheit, turning once halfway through the time. Instead of serving the oven fries with ketchup, use the sauce as a dipping sauce. Mashed potatoes and baked potatoes are other potato side dishes that pair well with the honey Dijon sauce.
Rice or Noodles
For a simple side dish, make a pot of rice or egg noodles to serve under the honey Dijon chicken. If your chicken has a lot of sauce, the rice or egg noodles will help sop it up. You do not need to flavor the rice or pasta at all because of the sauce, but if you would like, add a bit of butter for a creamier texture.
Tags: Dijon chicken, honey Dijon, honey Dijon, , well with
Although a person's fat-burning ability ultimately depends on his or her exercise habits and diet, there are a few metabolism boosters that can help speed up the weight-loss process. Indeed, there are a host of everyday foods and spices that actually help burn fat quickly and make you feel satiated, leading you to consume less. One of these fat-burning super foods is ginger, a spice that not only adds enormous flavor to a meal but can also help to trim down your waistline.
Instructions
1. Come up with a list of foods and beverages that will pair well with ginger. Since ginger can have a very strong, spicy taste, many people prefer to use it in small doses, grated and sprinkled over freshly squeezed juices, as a salsa, in soups, or in meat dishes. Log onto recipe websites to get some more ideas about incorporate ginger topically into your meals.
2. Peel a ginger root, then chop finely or grate using a standard food grater. Sprinkle or mix in ginger in your meals or snacks a few times a week or more to get the maximal fat-burning benefits from this spice. Don't forget to add freshly grated ginger to juice, tea, or sparkling water for added flavor and a metabolism boost, as well.
3. Use fresh ginger topically to flavor other fat-burning foods to maximize your body's fat-burning potential. Common metabolism-boosting, fat-burning foods include cod, shrimp, tuna, cabbage, spinach, apples, pears, and nectarines, among others.
Make a filling pasta salad using tuna and fresh vegetables.
While a lot of tuna pasta salad recipes call for peas, using instead is a fresh take on a classic dish. Fresh green beans will give a creamy tuna pasta salad a crisp bite. Choose green beans at the peak of their flavor and use high-quality canned tuna for the best taste. Tuna pasta salads are tasty additions to casual meals and are substantial enough when served alone as a lunch or dinner.
Instructions
1. Boil 12 oz. of macaroni, corkscrew or rotini pasta for 8 to 10 minutes, or until they are "al dente." Drain the pasta in a colander over a sink and transfer it into a large mixing bowl. Allow the pasta to cool to room temperature.
2. Cut 1/2 lb. of fresh green beans into 1-inch-long pieces and boil them in salted water for 4 minutes. Drain the beans in the colander and rinse them with cool water. Add them to the bowl with the pasta.
3. Add 1 1/2 cups of mayonnaise, 1 12-oz. can of drained water-packed albacore tuna and 1 cup of halved, cherry tomatoes to the bowl of pasta and beans. Add salt and pepper, to taste.
4. Mix all the ingredients together using a spoon. Cover the pasta salad with plastic wrap and refrigerate it for 1 hour before serving.
Tags: green beans, pasta salad, pasta salad, tuna pasta, tuna pasta salad
Cincinnati rivals Texas when it comes to chili. The streets of this Midwestern city are paved with chili houses. Cincinnatians prepare and spice chili a bit differently, then pour it over spaghetti. Truly a hearty meal, no matter how you spice it. There are 4 officially recognized variations of Cincinnati chili. Put some water on for pasta after stirring your favorite chili recipe together. Here's a look at make Cincinnati chili.
Instructions
1. Choose your chili. The chili you use for this ultimately satisfying dish is up to you. A typical Cincy recipe turns out more watery than a soup chili. The factor that designates Cincinnati chili is serving it over spaghetti with specific toppings. Here's an example of the chili Cincinnatians would use: Dice 2 large onion slices and place in skillet. Dice the rest of the onion and refrigerate until serving. Chop ground beef finely and lightly cook in skillet with onion. Drain and pour into a 6-qt. saucepan. Add water, tomato sauce, tomato past , spices, vinegar, Worcestershire sauce and cocoa. Drain fluid from kidney bean can into the pot and bring to a boil. Simmer for 2 hours. Refrigerate kidney beans until serving. Boil pasta to have ready with chili.
2. Make 2-way Cincinnati chili. Pour your favorite chili over spaghetti.
3. Make 3-way Cincinnati Chili. After the chili goes over the spaghetti, top it with shredded cheddar cheese.
4. Make 4-way Cincinnati chili. Sprinkle diced onion over the shredded cheese that’s on the chili (over the spaghetti).
5. Make 5-way Cincinnati chili. Lay kidney beans over the onions that are on the cheese, over the chili that’s on the spaghetti. Since the chili itself is a little watery, drop some oyster crackers over the whole concoction. That’s make Cincinnati chili.
Tags: , over spaghetti, your favorite chili, chili Make, chili over, chili over spaghetti
There’s nothing more fun to eat than fondue. It’s the food on a stick you loved as a kid with a revamped sophistication. The piping hot, communal dish comes from Switzerland and can be cooked up in all kinds of different varieties. Bread dunked in cheese, meat dipped in hot oil or fruit covered in chocolate or caramel. But don’t fumble with your fork in a rush to dip your spear into the pot of goodness, or knock someone else’s meat into the cheese. Here’s a quick and easy tutorial to have you dipping and tasting like a pro and a delicious and simple fondue recipe to practice your technique.
Instructions
1. When eating cheese fondue, put the piece of bread on a fondue fork or fondue spear by poking the bread with the sharp end of the utensil. Don’t use your hands.
2. Then, dip the the pot, holding onto the sear. Twirl the spear to rotate the bread in the cheese and coat it.
3. Hold up, out of the cheese, to drain and make sure it’s done dripping before moving form over the fondue pot.
4. Now it’s time to taste the fondue. Still using the spear, bring the bread to your mouth, but don’t touch to the utensil. This is considered bad fondue etiquette as you’ll be placing your spear back into the pot.
5. Meat fondue is cooked in a fondue pot of frying oil. First, spear your cube of meat and dip it into the hot oil, holding it there for about two minutes until it is thoroughly cooked.
6. Once the meat is properly cooked, hold it above the pot to drain off dripping oil and when it is done dripping remove the meat from over the pot.
7. Now, you may dip the meat in a sauce, or you may simply eat the meat. Again, do not touch the spear to your mouth.
Make a Delicious Crab and Cheddar Fondue
8. Put cider, lemon juice and sugar in fondue pot and set to low heat.
9. Once the mixture has warmed, slowly mix in cheese and flour while stirring.
10. Warm the crab meat separately in the oven or microwave, just enough to heat.
11. Add crab meat, salt and hot pepper flakes to cheese, blending with a spoon.
12. Cut Italian bread, or any crusty bread, into bite-sized cubes for dipping.
Tags: your mouth, bread into, crab meat, done dripping, into holding, meat into
Bacon rolls, called "piragi" by Latvian cooks, are popular in many areas of the U.S., particularly where there are larger Eastern European populations. Despite the dish's name, you make these rolls with bacon, ham, turkey or beef.
Instructions
Rolls With Ham
1. Preheat the oven to 350 degrees F. Spray the baking dish with a non-stick cooking spray.
2. Butter each slice of bread and spread it with a thin layer of any mustard you like.
3. Trim the crust off the bread. Place a piece of ham on each slice of bread. Roll the bread up. Place the rolls in the baking dish.
4. Put the eggs in a medium mixing bowl and whisk them lightly. Add the sour cream. Mix thoroughly. Pour the mixture over the rolls. Sprinkle grated cheese over the top of the rolls.
5. Bake for 20 minutes. Remove from the oven when the cheese is melted and the rolls are toasted. Let the rolls rest for 5 minutes after taking them from the oven.
6. Slice between the roll. Serve with a green salad.
Rolls With Bacon
7. Remove the broiler pan from the oven. Preheat the over to 350 degrees F.
8. Combine the cream cheese and milk to thin it. Spread both sides of of bread with about 2 tsp. of the mixture.
9. Roll the bread. Wrap the roll with a piece of bacon.
10. Place the rolls on the broiler pan. Bake for 30 minutes or until the bacon is crispy.
11. Remove from the oven and let rest for 5 minutes. Freeze any leftovers up to 3 months.
Tags: from oven, , each , slice bread, , baking dish, bread Place
There are thousands of different varieties of poultry stuffing, and most are dependent upon the family's tastes. This recipe for a basic poultry stuffing can be modified to suit your needs. It is made with raisins, apples and oatmeal bread. However, these ingredients can be substituted for others, or you can add your favorite ingredients to the mixture.
Instructions
1. Allow the oatmeal bread to sit out overnight to dry. Cut it into small cubes the next day. Peel the apples and chop them into cubes. Chop the onion into small pieces.
2. Crack the eggs in a small and beat them thoroughly. Melt butter in a microwave or over the stove.
3. Combine the dried bread, beaten eggs, chopped apples and onion, raisins, salt and pepper in a large mixing bowl. Toss with your hands to combine the ingredients.
4. Drizzle melted butter and cold water over the stuffing mixture. Use a fork to stir and combine. Make sure to all the bread is thoroughly moistened.
5. Use the stuffing to stuff a 12 to 24 pound bird. Or alternatively, bake the stuffing in the oven in a casserole dish for one hour at 350 degrees F. Drizzle it with chicken or turkey broth on top for added flavor.
Tags: , Make Poultry, Make Poultry Stuffing, mixing bowl,
Peppermint bark is a tasty holiday treat composed of peppermint and two kinds of chocolate. It looks festive and is also very easy to make. Follow these steps to impress your guests with your own homemade peppermint bark.
Instructions
1. Line a 11-by-17-inch baking sheet with foil.
2. Crush some . You'll need about 1/2 cup of crushed candy canes.
3. Melt a 12-ounce bag of bittersweet chocolate in a double boiler, stirring constantly.
4. Spread the melted bittersweet chocolate on the baking sheet and allow it to cool until set. This should take about an hour.
5. Melt a 12-ounce bag of white chocolate over a double boiler, stirring constantly.
6. Stir in 1/2 tsp. of peppermint extract when the white chocolate is melted.
7. Spread the white chocolate over the cooled bittersweet chocolate. Completely cover the bittersweet chocolate.
8. Sprinkle the crushed candy canes over the . Do this before it sets.
9. Break the peppermint bark up into pieces after it sets.
Chicken, broccoli and sour cream make a great combination that can be incorporated into many different recipe ideas. You can easily add different flavors to the mix by adding other ingredients to create an appetizer, dip or main course. It is important to know that will curdle if you cook it at too high a heat or too rapidly.
Dips and Spreads
You can make several varieties of dips and sandwich spreads using chicken, broccoli and sour cream. Cooked, shredded chicken mixed with a combination of sour cream and mayonnaise with some chopped green onions, salt and pepper added makes a simple dip for broccoli crudites. If you cook chicken legs in the oven with barbecue or buffalo wing sauce then any dip you add it to will have an entirely different flavor. To incorporate raw or steamed broccoli into a dip or spread, chop it finely or shred it in a food processor.
Tacos
Sour cream is a classic topping for Mexican-style dishes like tacos. Although broccoli is not a traditional ingredient, if you slice it thinly and fry it with chicken strips it adds color, flavor and extra nutrients to the meal. You can add other toppings like cheese, lettuce, salsa and hot sauce as well as the sour cream for a quick and easy snack. Serve rice, beans and/or salad on the side to make a complete meal. Alternatively, use sour cream to make a more interesting topping by blending onions, cilantro, garlic, or chopped jalepenos into it.
Soup
A simple and delicious creamy chicken and broccoli soup makes a great lunch or dinner, and is a good way to use leftover cooked chicken. Start by sauteing some onions, garlic, chopped broccoli and any other vegetables that you wish to use, then cover the ingredients with good quality chicken stock. Add some cooked chicken, then gently simmer all the ingredients for about 20 minutes or until all the vegetables are soft. Allow the soup to cool slightly and blend it in a food processor if you want a smoother soup. Stir a few spoonfuls of sour cream into the slightly cooled soup, gently bring it back to the barely simmering point, then serve.
"Stroganoff"
A chicken and broccoli version of a classic stroganoff makes is a quick and tasty meal. Sauté chicken, onions, garlic and in a little vegetable oil and stir frequently until they are cooked. Turn the heat down to low and add sour cream, tomato paste or ketchup, Worcestershire sauce and a dash of paprika. Bring the sauce up to a gentle simmer then serve the stroganoff over hot noodles or rice.
Chicken meat is one of the most widely consumed meats on the planet. From the chicken, consumers can use the breasts, thighs, legs, wings, liver, gizzard, heart and even the feet. Generally, chicken is considered to be a healthful protein, as it is low in fat, without its skin. When preparing , to keep the health benefits, it is best to cook them without frying or breading--luckily there are multiple ways to do that.
Instructions
Chopper Chicken Livers - The Food Network
1. Rinse and pat dry your chicken livers, trimming the chicken livers of any fatty pieces or membrane.
2. Saute 2 tablespoons of the chicken fat over medium heat, adding the chopped onion to the mix and cooking for approximately 10 to 12 minutes.
3. Lay the chicken livers out in a single layer in a large pan. Season with salt and pepper then heat on high, adding two tablespoons of chicken fat to the top of the livers.
4. Cook the chicken livers for approximately 2 to 2 1/2 minutes on each side---cooking until they're browned.
5. Transfer the liver and onions onto a plate to cool, then coarsely chop them up.
6. Add the chopped livers, onions, eggs and the remaining 2 tablespoons of chicken fat into a bowl for mixing. Refrigerate for two hours, then serve chilled.
Chicken Livers with Onions and Horseradish - The Food Network
7. Clean and trim chicken livers, place into bowl with white wine, peppercorns and the bay leaf. Cover and refrigerate for six hours or so.
8. Heat olive oil in a saucepan and add the onions, browning them. Add salt and enough water to cover the onions halfway. Bring the water to a boil and continue to cook the onions about 20 minutes, until they fall apart.
9. Puree the onions in a blender or food processor, stir into a pot with the chicken stock and one tablespoon of butter.
10. Saute two tablespoons of butter in a large pan until simmering, then add in the drained chicken livers. Saute for one minute before adding the brandy and saute for one minute more.
11. Serve hot, topped with the onion puree sauce and horseradish sauce to taste.
Tags: chicken livers, tablespoons chicken, , , into bowl
The state of Wisconsin's 1,200 cheese-makers offer more than 600 varieties of cheeses and have won more awards than those of any other U.S. state or nation in the world. Wisconsin's cheese artisans utilize strict standards for grading, quality and safety. Wisconsin is the only state with advanced training programs for cheese-makers.
History
Anne Pickett started Wisconsin's first cottage industry cheese factory in 1841. By 1868, John J. Smith purchased the first cheese vat to produce cheese from his home in Sheboygan County. He is also known for marketing cheese outside Wisconsin. In 1869, Hiram Smith opened the first full-scale cheese factory, and the cheese industry in Wisconsin took off. The Dairyman's Association established marketing procedures in 1872, and in 1886, college classes became available to train both farmers and cheese-makers. By 1922, more than 2,800 cheese factories existed in Wisconsin.
Cheese Production
Today, Wisconsin hosts more than 35,000 dairy farms, with over 1 million cows producing 13,500 pounds of milk per year. Seventy-four percent of this milk is used in the production of 2 billion pounds of cheese per year, which is more than 25 percent of all cheese in the United States. The cheese artisans of Wisconsin offer hundreds of varieties, styles and types of cheese.
Types
Immigrants from Europe brought their centuries-old cheese-making skills and techniques to Wisconsin and have brought the U.S. wonderful cheeses such as Edam and Gouda from Holland, cheddar from England, muenster and limburger from Germany, and blue, camembert and brie from France. We can thank Italy for mozzarella, provolone and gorgonzola and Switzerland for, of course, Swiss cheese. But our own Wisconsin cheese-makers were the originators of brick and Colby cheeses.
Where to Buy
Wisconsin cheese and many others have online sites where you can order fresh, vacuum-sealed packages of all varieties of cheeses. Cheese gift boxes as well as cheese baskets make great gifts, and they guarantee freshness.
Crocks and Spreads
In addition to blocks and strips of cheese, you can also find string cheese, crocks and spreads. Some of the more popular spreads that make last-minute entertaining a breeze are smokey bacon and cheddar, port wine, jalapeno, horseradish, garlic and toasted onion.
Tags: more than, cheese artisans, , Cheese Industry, , Industry Facts
Popsicles are a refreshing treat most often enjoyed during hot weather. But, with an ice cube tray, you can make these delicious desserts any time of the year. This simple recipe takes just a few minutes to prepare and can be customized to suit your taste. Follow these tips for making ice cube popsicles.
Instructions
1. Choose your favorite juice to flavor the ice cube popsicles. This can include fruit juice or lemonade. For a creamier flavor, choose your favorite flavor of ice cream, pudding or yogurt.
2. Fill each well in the ice cube tray a little more than halfway. Filling the tray too much will make transferring the tray to the freezer difficult. For an added treat, insert a gummy candy into each well. The candy will freeze in the middle of each popsicle.
3. Cover the ice cube tray with foil. Using the popsicle sticks, poke a hole into the center of each well of the ice cube tray and insert the stick into the well through the hole. The foil will enable the popsicle sticks to stand up straight.
4. Place the ice cube tray in the freezer until the popsicles are completely frozen. This should take at least four hours. To be sure the popsicles are totally frozen, you may want to leave them in the freezer overnight.
5. Remove the foil when the popsicles are frozen, taking care not to disturb stick. Popsicles can be removed from the ice cube trays by carefully flexing the tray to loosen each cube.
Tags: cube tray, each well, each popsicle, each well cube, popsicle sticks, tray freezer
Sour cream can be used as a topping, dip or mixed in recipes.
Sour cream creates creamy texture and thickens the viscosity of the casseroles, skillet meals, sides and dips to which it is added. It adds moisture to make cakes and desserts fluffy after freezing and thawing. Sour cream is very versatile and can be used in sweet or savory dishes that you need to freeze. When you freeze an item, make sure the freezer at least 32 degrees Fahrenheit to ensure that the food is properly preserved.
Casseroles
Casseroles make an easy all-in-one meal. Make the casserole in the dish and bake it as the recipe calls for, then wrap the pan in plastic wrap to completely block out the drying air from the freezer. Some casseroles with sour cream that can be frozen are mashed potato casserole and fiesta taco casserole. You can also add sour cream to recipes that don't usually have it to keep them moist after freezing such as broccoli rice casserole, chicken divan and mac-and-cheese.
Desserts
Cheesecake and sour cream pound cake are desserts that traditionally rely on sour cream to keep it moist through the baking process. Add an extra 1/2 cup of sour cream to each recipe to add additional moisture for freezing the cakes. Add 1/2 cup of sour cream to boxed dessert mixes such as devils food, yellow, coffee cake, brownies, lemon squares and sugar cookies to add moisture for the freeze thaw process. Desserts taste great with sour cream and become tolerant of the freeze thaw process with the additional moisture added. Bake the dessert per the recipe and wrap or seal it in an airtight container before freezing.
Dips
There are many sauces that use sour cream as a base. Most are safe to freeze and thaw as long as they do not have vinegar, citrus or other high acid foods added to them. Some examples of dips to make with sour cream are fruit dip with equal parts cream cheese, marshmallow fluff, sugar and sour cream, or roasted red pepper dip made by pureeing roasted pepper, garlic and onion powder, salt, pepper and sour cream in the food processor. Add to guacamole to add tang and make it creamier and moister for freezing. If you typically add lime juice to your guacamole, save it as a finishing touch after the guacamole has been thawed.
Pasta and Soups
Pasta, stews or fillings can be made in bulk and frozen for easy dinners. Add an extra 1/2 cup of sour cream to seafood or tomato bisque or to chowder soups add body and make it more tolerant to the freeze thaw process. Mix 1/2 cup sour cream with 1 3/4 cups milk and 5 tablespoons butter. Add mushrooms, broccoli, shallots and your meat and pasta of choice to make a creamy pasta dish that is just as creamy when it's thawed. Cook each meal and cool it to room temperature. Seal each meal in air tight containers and avoid freezing and thawing it more than once for the best results.
Tags: sour cream, freeze thaw, process, Sour cream, , with sour, with sour cream
It's Crucial to Use Clean, Undamaged Jars, Bands and Lids When You Can Food at Home.
Buy produce in season (or harvest it from your own garden) and make it last through winter and into the next growing season. That is the promise of home canning. Different foods require different canning methods: boiling water bath canning for high-acid foods (fruits and pickles) and pressure canning for virtually all other foods. But whatever you are canning, there is a constant: you must prepare the and lids properly to ensure the things you can do not spoil during storage.
Instructions
1. Confirm that you have jars manufactured for home canning. Do not recycle mayonnaise, pickle and mustard jars for your own canned goods. Inspect the jars for scratches, chips and cracks. The rims of the jars must be in pristine condition to ensure a good seal between the jar and the canning lid.
2. Use only new lids. Lids come with new canning jars. Otherwise, buy replacement lids to fit old jars from previous canning seasons. Even the jars your parents used for canning should accommodate today's canning lids and bands. Make sure the canning bands have no dents and are not bent so badly that they will not screw onto the jars.
3. Clean the jars, bands and lids. If you are using new jars, rinse them thoroughly in hot water. If you are using old gear, rinse the jars and lids and check for dried-on bits left over from whatever the jars last held. Use a bottlebrush to reach the bottoms of jars that require scrubbing ... and use soap if there is caked-on dust or dead insects inside the jars.
4. Heat the jars and bands. Time this so that the jars are hot when you are ready to . If you have an automatic dishwasher, run the jars and bands through it so they will be steaming hot when you need them.
5. Boil the jars if you do not have a dishwasher. Put the jars in the canning pot, fill the pot 2 inches above the tops of the jars and set it on high heat. Once the water starts boiling, leave the jars for 10 to 15 minutes before you fill them with food. Take the jars directly from the boiling water.
6. Heat the lids. When you start heating the jars, spread the lids around on the bottom of a saucepot or deep frying pan and cover them with water. They should be submerged about 1 inch. Set the lids on the stove on "Low" so the water gets hot but does not boil. If you want the added aggravation, use boiling water when you cover the lids. Keep the lids hot until you use them.
Tags: boiling water, canning jars, dishwasher jars, fill them, home canning,