You can persuade your children to eat their by transforming the food into edible sculpture. What was once just a boring glob on their plate, can suddenly change into a horse, robot or action figure. Follow these steps.
Instructions
1. Read the instructions on prepare the instant . Prepare them accordingly in a bowl.
2. Beat 2 egg yolks into the prepared mashed potatoes.
3. Grease a baking dish with butter and pour the mashed potato mixture into the dish.
4. Mold the mashed potatoes into shapes (animals, faces, robots, trees, mountains) by using toothpicks, teaspoons, forks and Popsicle sticks as modeling tools. During Christmas, you might use holiday molds. The possibilities are endless so let your imagination run wild.
5. Slightly beat the egg whites. Using a pastry brush, spread them onto each of the mashed potato sculptures.
6. Bake the mashed potato sculptures in the oven at 350 degrees until they are brown and glistening.
7. Cool for just a short while before serving. Remember, they will be hot. Eat the mashed potato sculptures with dinner, and listen to the giggles as these figures quickly vanish from 's plates.
Tags: mashed potato, mashed potatoes, mashed potato sculptures, potato sculptures, your children
Pancake mix contains the basic ingredients for making quick breads. Cornbread, like pancakes, is a type of quick bread since it does not use yeast as a leavening agent. Combining the pancake mix with cornmeal for your cornbread will produce a lighter, more bread-like cornbread than using cornmeal alone. Use any type of pancake mix available: whole wheat, regular or buttermilk.
Instructions
1. Spray the inside of the baking pan with cooking spray.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Combine the pancake mix, cornmeal and baking powder in a bowl.
4. Mix together the milk, oil, eggs and optional corn in a separate bowl.
5. Stir the liquid ingredients into the cornmeal and pancake mix until thoroughly combined. Do not stir until smooth, any lumps left will cook out.
6. Pour the batter into the baking pan and bake at 350 degrees Fahrenheit for 28 to 32 minutes or until a knife inserted into the middle comes out clean. Serve warm.
Pairing mustard yellow with the right color can really make it stand out.
Yellow is considered to be a warm color within the color spectrum, along with reds and oranges. When you are trying to pair mustard yellow with another color, you should consider your options thoroughly before you make your final choice. Whether you are choosing complementing colors for your wardrobe or walls, adding another color can tie it all together or ruin the aesthetic appeal.
Black
Black pairs well with almost any color. The only set of colors that is not complemented by black are pastel colors. If you are working with bright , black would work well with it. If you are working with lighter mustard yellow, you may want to go with .
Violet
Violet is a direct complementing color to yellow on the color wheel. Consider the shade of mustard yellow before you pick your violet. A darker shade of yellow goes better with a darker violet.
Brown
Chocolate brown pairs well with a lighter, creamy mustard yellow. This rich, earthy tone complements the softness of this shade of yellow.
Berry Tones
Fuchsia and magenta are desirable berry color choices if you are working with an earthy tone of mustard yellow. The key to this pairing is to make sure the shade of yellow is the same shade of a berry tone. In other words, use the same level of lightness or darkness of the color.
Blue
A shade of purplish-blue pairs some shades of mustard yellow. As with other color pairings, it is important to keep the shades of the two colors the same. A darker blue goes better with darker yellow.
Tags: mustard yellow, well with, another color, mustard yellow with, pairs well,
The discovery of cheese corresponded with the storing of milk in animal intestines. An enzyme found in these intestines curdled the milk and formed the chunks that we now use on bagels, pizzas, crackers, breads, with fruit or enjoy by itself. Harder cheeses were developed in the 14th century by the Dutch. Furthermore, many of the cheeses we identify as yellow cheese was also developed around this time. Often the molding of cheese is associated with the discovery of penicillin in the 20th century, however, fungi have been used as flavoring for cheese for hundreds of years.
Yellow Cheese
Cheddar is a popular .
Cheese is made when milk is coagulated, or when the casein clumps together, drains from the whey and is left to age. The yellow coloring of cheese comes from the amount of beta-carotene in the milk fat, but most yellow coloring is added to distinguish one cheese from another. Generally, the more yellow cheeses are the harder versions with less milkfat. Varieties of yellow cheese include cheddar, asiago, romano, carmody, coldby, edam, gouda and longhorn.
Cheese & Mold
Molds can contaminate all kinds of cheese.
Some cheese is left for mold to grow on it intentionally in order to flavor the cheese, but these cheeses are not usually yellow. Mold that is growing on yellow cheese is an indication of contamination by fungi. Cheese mold can take various forms, from white fuzzy spots to dark blotches. Moldy cheeses generally smell noticeably different than fresh cheese. Spores need water content to grow so the harder cheeses with less water and more dense casein are harder to mold through to the inside.
Mold Safety
Mold spores can cause irritation and illness.
If your yellow cheese has molded it is generally safe to cut away the chunk with mold on it. Generally, the mold on harder yellow cheeses will not make it far past the surface, which makes it safe to enjoy the rest of the cheese. Make sure the knife you use stays away from the mold. Even though penicillin is a helpful mold, a variety of molds can lead to a of illnesses in humans if ingested.
Tags: , yellow cheeses, Cheese Mold, most yellow, with less, yellow coloring
The kidney beans in Spanish rice and beans add protein to the dish.
Spanish rice and beans is a hearty meal, and the leftovers can be eaten for lunch in the following days. and beans is thick and filling with a dark rich sauce. People with diabetes, hypoglycemia and insulin resistance benefit from eating kidney beans, which prevent blood sugar levels rising to rapidly after a meal. Follow this recipe to impress guests with your Spanish-style cooking, or provide your family with a healthy, relatively inexpensive meal.
Instructions
1. Melt 1 tbsp. of butter in a large saucepan. Add half a chopped onion and cook for three to four minutes until browned.
2. Stir in 3/4 cup basmati rice. Add 1 1/4 cup chicken broth and 3/4 tsp. ground turmeric. Mix the ingredients, cover the pan and bring it to the boil. Reduce the heat and simmer for 20 minutes. Check the rice with a fork to ensure it is cooked - it should be light and fluffy.
3. Heat 3 tbsp. of vegetable oil in a skillet. Brown 1 lb. ground beef and 1 1/2 chopped onions in the skillet. Add 1/2 cup frozen sweet corn, 1/2 cup frozen peas, 1/4 tsp. lemon pepper, 1 1/2 tsp. chili powder, half a diced green bell pepper, two diced tomatoes, 1 tsp. sugar, 2 tsp. cumin and 1 tsp. black pepper. Simmer on a medium heat for about .
4. Grease a baking dish. Choose a dish that is approximately 9 inches by 13 inches. Drain some of the juices from the meat mixture to coat the bottom of the dish.
5. Combine in a large bowl, the cooked rice mixture, the cooked meat mixture, 1 tbsp. chopped cilantro and 1 cup kidney beans. If you are using canned kidney beans, rinse them off first in a colander. If you are using dried kidney beans, follow their instructions for preparation in advance, before starting this recipe.
6. Stir the mixture well, and add salt according to your taste. Pour the mixture into the baking dish and level it. Then sprinkle 5 oz. of shredded cheddar cheese on top.
7. Bake the rice and beans mixture for 30 minutes at 350 degrees F, and then serve.
Brine is a mixture of water and salt, sometimes combined with other seasonings, used for soaking meats and vegetables. Brining chicken changes its protein's texture, allowing the meat to retain moisture during the baking process. This is especially important to keep chicken meat moist and tender during roasting. Additionally, seasonings in the brine will infuse the meat with a slightly sweet flavor. A basic brine recipe yields enough liquid for a 6-lb. whole chicken, or 10 lb. of chicken breasts, thighs and wings.
Instructions
1. Bring 1 gallon of water to a low simmer in a stockpot.
2. Add 1 cup kosher salt, 2/3 cup sugar, 1 cup soy sauce and 1/2 cup olive oil to the simmering water. Stir with a large wooden spoon for two minutes to dissolve the sugar and salt.
3. Remove the stockpot from the heat and allow the brine to come to room temperature.
4. Place the chicken in the stockpot and cover. Refrigerate overnight for a whole chicken, four hours for bone-in chicken and three hours for boneless, skinless chicken.
5. Remove the chicken from the brine and pat dry with paper towels. Allow the chicken to come to room temperature before roasting.
Tags: , come room temperature, room temperature, whole chicken
Dispel the common myth that only an elite few can be expert wine tasters and take on the challenge yourself. Like learning any skill, to become an expert takes knowledge and practice, both of which anyone can learn and have fun doing in the process.
Instructions
1. Learn the basic wine tasting steps with an appreciation of sight, smell and taste. Adopt the habit of examining the color, the bouquet and slowly savoring the different tastes every time you drink wine. With practice, you will notice the differences and will find it easier to identify wines.
2. Expand your selections when you buy wine at the grocery or liquor store. Avoid the temptation to stick with your "tried and tested" and instead choose unusual selections from different world regions or grape varieties that you aren't used to. This is the best way to expand your knowledge first hand and discover some new favorites in the process.
3. Buy a wine dictionary or read a variety of wine guides to familiarize yourself with the vocabulary of wine. You can have the best palette or nose in the world but nobody will consider you an "expert" until you have mastered the lingo.
4. Take notes every time you taste a new wine and make a list of the region, grape variety, strength and year as well as your own observations of color, smell and taste. You will remember which wines you liked most and learn the world wine regions and their characteristics.
5. Practice blind tasting with samples from several different wines. For obvious reasons, choose similar colored wines and if you are confident in your ability, only use a single grape variety. Make notes and compare your correct and incorrect answers with the wine descriptions. Test again and look out for the things you missed.
6. Take a course for professional wine tasters that will expand on your knowledge and teach you some insider tricks of the trade. You can choose an online or mail order course for convenience, but there is really no substitute for in person tasting and comparing.
Tags: every time, expand your knowledge, grape variety, smell taste, Tasting Expert, wine tasters
Spaghetti shouldn't be intimidating. Here's a simple way to make perfect pasta in four easy steps.
Instructions
Make Spaghetti Noodles
1. In a large pot, bring 4 quarts water and 4 tablespoons salt to a rolling boil. This may seem like a lot of water and a lot of salt, but both are necessary for well-cooked pasta. In order to cook properly, spaghetti noodles need a lot of room to move around, and using a too-small pot or not enough water will result in sticky, clumpy, unevenly-cooked pasta. Many Italian chefs recommend salting the cooking water liberally so that it is "as salty as the Mediterranean Sea." Don't worry--most of the salt won't end up in the pasta. But cooking spaghetti noodles in heavily salted water infuses them with flavor and seasons them in a much more effective way than salting them after the fact. You may reduce the amount of salt if you are watching your sodium intake.
2. Once the is boiling, add the spaghetti noodles. If your pot is not large enough accommodate the full length of the noodles, gently stir the pasta until all the noodles are completely submerged. Continue to stir the noodles occasionally throughout the cooking process to prevent them from sticking to each other or to the pot.
3. Allow the water to return to a boil. Semolina, whole wheat and gluten-free pastas will all cook differently, and depending on which brand and variety of pasta you're using, it will take between 7 and 12 minutes for your spaghetti noodles to cook "al dente"—Italian for "to the tooth." Properly cooked pasta should have a little bit of resistance when you bite down on it; it should hold its shape well and not be too soft or squishy. To test pasta, pull a noodle out with a fork, cool it with a splash of cold water and take a bite—a much more effective (and tastier) method than the old folklore method of throwing a noodle against the wall or ceiling to see if it sticks.
4. When your spaghetti noodles are cooked al dente, remove the pot from the heat and drain off the water with a sieve or colander. Do not rinse your pasta; this will remove starches which help the noodles to absorb sauce. This will also cool the noodles unnecessarily.
5. Congratulations, you've made spaghetti noodles! Now add some tomato sauce, maybe a few meatballs, garlic bread and a bottle of red wine, and you've got yourself a beautiful, classic Italian meal!
Tags: Make Spaghetti, Make Spaghetti Noodles, more effective, much more, much , salted water
Spaghetti is a popular pasta dish, with meat and tomato sauce often served over hot . Shredded Parmesan cheese can be sprinkled over the sauce before serving. Although spaghetti originated in Italy, it has become a mainstay of American cuisine. There are many different ways to prepare basic spaghetti sauce.
Cook the Spaghetti Noodles
Fill a large stock pot with cold water. Place it on the stove and heat the water to boiling. Once the water boils rapidly, reduce the heat to medium-high and add the spaghetti noodles. Approximately two ounces of dry spaghetti noodles equals one serving of cooked spaghetti. Figure the amount of dry you need to prepare according to how many people you are serving. For best results, cook a little extra to allow for second helpings.
A spaghetti measuring tool can be helpful in determining how much dry spaghetti to cook. The tool has round openings that are labeled according to servings. Dry spaghetti noodles are inserted into the hole that corresponds to the number of servings desired, so the correct amount of spaghetti noodles can be determined prior to cooking.
Prepare the Spaghetti Sauce
Heat 2 to 3 tbsp. of olive oil in a four-quart pot over medium-high heat. When the oil is hot, add one large chopped onion and two cloves of minced fresh garlic. Stir until the onion is soft. Add one pound of ground beef and stir well to crumble. Cook and stir over medium heat until the beef is cooked through. Add 1/3 cup red wine, 1 cup beef broth, 1 28-oz. can of diced tomatoes, 1 28-oz. can of tomato sauce, and 2 tsp. of dried basil and oregano. Reduce the heat to simmer, and stir often while the sauce cooks. Add salt and pepper to taste after approximately 10 minutes. Serve immediately or keep warm on simmer for an hour or two, stirring occasionally.
Variations
There are many spaghetti sauce variations. Some recipes include fresh mushrooms and fresh green peppers that are sliced or diced and added to the sauce after the meat cooks. Some recipes do not include beef broth and wine and simply add more . Some recipes use veal, pork, turkey or seafood instead of beef. Some recipes use cubed meat instead of ground meat. Many people make the ground meat into meatballs, which are cooked in the sauce. Another variation is to add 1/4 cup of rich cream immediately before serving and stir it in well. The cream adds a rich, velvety texture to the sauce. Vegetarian spaghetti sauce eliminates all meat, and some recipes add a generous amount of vegetables to the sauce, including shredded carrots, chopped zucchini and garbanzo beans.
Knowing properly roll Thai egg rolls (generally called spring rolls or summer rolls) is important so you don't rip the delicate rice paper wrapper and end up throwing everything in the garbage. Rice paper wrappers are often difficult to work with because they are thin and slippery, so it helps to have some tips.
Instructions
1. Get everything ready. Before you begin the rolling process, have your filling, a bowl of warm water and your rice paper wrappers ready. Having everything within your reach makes rolling the egg rolls go much more quickly.
2. Wet one rice paper wrapper. Dip the rice paper wrapper in water and place it on your cutting board.
3. Cut it with a sharp knife. A sharp knife is necessary to ensure that the cut goes all the way through the rice paper. Cut the circle in half, making two equal sized half circles.
4. Put in the filling. Along the straight end of the half circle, put in a little more than a rounded spoonful of your filling.
5. Fold in the sides. Grabbing the sides of the wrapper, near the straight edge, fold in the sides, pressing them down slightly into your filling.
6. Roll the egg roll. Once the sides are folded in, gently fold over the straight edge and roll toward the circular edge.
Tags: paper wrapper, rice paper, , your filling, paper wrappers
Pumpkin seeds are healthy to eat and easy to make.
Save the seeds from cutting a fresh pumpkin, and make roasted pumpkin seeds. The seeds will be a cheaper, fresher and healthier snack option than packaged potato chips from the store. Perfectly roasted pumpkin seeds have a rich flavor and slight crunch.
Preparation
Roasting pumpkin seeds in an oven darkens the coloring on the seeds and improves the flavor over microwaving or drying the seeds. Remove the seeds from a fresh pumpkin, or other hard, winter squash. Rinse the seeds off to remove the strings from them. Toss the seeds with 1 tbsp. of olive oil and seasonings of your choice. Roast the seeds for 30 to 40 minutes at 300 degrees Fahrenheit or until lightly toasted. You can also increase the temperature to 375 degrees Fahrenheit and roast the seeds for 12 to 15 minutes, but the higher temperature increases the chances of burning the seeds. Wait for the seeds to cool completely before eating.
Seasonings
Use your imagination when flavoring your pumpkin seeds. All spices should be added when tossing the seeds with oil. Plain salt is a favorite seasoning option, but other spices can also be added. Try spice mixtures such as barbecue seasoning, crab boil seasoning, Cajun spice seasoning, Asian five-spice seasoning, or Italian dressing dry mix. Toss the pumpkin seeds with cinnamon and sugar for a sweet treat. Try hickory-smoked salt instead of plain table salt for a barbecued flavor. Chili powder and lime or garlic and onion powders will enhance the flavor of pumpkin seeds used as an ingredient in Latin-American recipes or as a snack for a fiesta.
Nutrition
Roasted pumpkin seeds are a nutritious snack any time of the day. According to the USDA National Nutrient Database, a 1-oz. serving of roasted whole pumpkin seeds (85 seeds) without salt contains only 126 calories. There are only 5.5 grams of fat in the same serving size. Pumpkin seeds are also a valuable source of protein and fiber, with 5.2 grams of each per serving. Pumpkin seeds are also a good source of potassium, calcium, magnesium, phosphorus and zinc. Naturally, pumpkin seeds have a low level of sodium, but adding salt to the seasonings will change this depending on the amount of salt used.
Serving and Storage
Serve the pumpkin seeds as a snack, recipe ingredient, or to top salads and soups. Eat the entire seed whole, or crack the shell with your teeth and spit it out. Seal the cooled roasted pumpkin seeds in an air-tight container. The fat in pumpkin seeds causes them to become rancid after two days at room temperature, but they can be stored for up to two months in the refrigerator.
Natural salt color indicates a salt is unrefined and still contains all its minerals.
is a natural pink crystal salt that contains over 80 minerals, which can soothe skin conditions and rashes and relax sore muscles. A salt sole, or brine, bath is one in which the water is so saturated with salt that some crystals remain undissolved on the bottom of the tub. In a salt bath, your skin absorbs the minerals but it takes some time to set up the bath and allow its benefits to affect your skin.
Instructions
1. Fill tub with about 3 inches of hot water to completely cover the bottom. Place a pound or more of Himalayan salt crystals in the water. Allow the salt crystals to dissolve for about 30 minutes.
2. Fill tub with very warm but not hot water. If all the salt crystals are dissolved, add more until several settle on the bottom without dissolving.
3. Allow 20 to 30 minutes to relax in the water, soaking every part of your body. Do not use soap or rinse off the water. Allow your body to air.
4. After air drying, wrap up in a robe or comfortable clothes and rest for at least 30 minutes. A mineral bath can be demanding on your body.
Tags: salt crystals, your body, , Himalayan salt, salt that
Horchata is a popular, non-alcoholic drink that few outside of Spain and Latin America actually know make. While the base varies by country, including morro seeds, sesame seeds and jicaro seeds, the most common Mexican version of horchata is a rice-based drink. This recipe uses rice, but experiment with other ingredients to find your favorite horchata.
Instructions
1. Grind the rice into a smooth powder using a blender or coffee grinder. If using the latter, clean it well so there is no lingering taste of coffee.
2. Blanch the almonds in . After 30 seconds submerged in their skins should fall off easily.
3. Combine the ground rice, skinless almonds, vanilla and cinnamon. Add half the water.
4. Cover and let sit at least 6 hours, preferably overnight.
5. Remove cover and pour into a blender. Blend as you add the remaining water and sugar. Blend until the mixture is uniformly smooth.
6. Strain through a cheesecloth into a pitcher. Serve with ice or refrigerate.
If you strictly practice the Jewish faith, you probably follow Kosher dietary laws. Keeping Kosher requires followers to adhere to a set of laws derived from the Torah, which forbid the eating of certain kinds of meats, parts of an animal and certain food combinations. Maybe you are having a wedding, bar or bat mitzvah or other gathering at your temple in Queens, New York, that you wish to have catered. Several kosher catering options can meet your needs, whether you need food for 10 or for 100 people.
Prestige Caterers
Prestige Caterers, operating for more than 35 years, is known to be one of the premier kosher catering companies in the New York City area. The company maintains strong ties to area rabbinical councils making sure to maintain kashrut, another word for kosher. Appetizers offered include tuna tartare, blackened chicken salad, Thai chicken satay, and duck confit spring rolls. Hot entrees available are crisp roasted duckling a l'orange, North Korean barbecue beef, scallopine of veal, eggplant roulade, and Polynesian chicken. If want to offer choices to guests, consider specialty stations such as a sushi bar, meat carving station, caviar station, risotto bar, and steak Diane station. A variety of salads, hors d'oeuvres and desserts also are available.
Prestige Caterers
217-80 98th Avenue
Queens Village, NY 11429
(718) 464-8400
Prestigecaterers.com
Beth Torah Glatt
Beth Torah Glatt Kosher Caterers is based in Queens and serves the New York, New Jersey and Connecticut areas. Pricing is based per person and there is an option to include attendants, linens, china, silverware, and glassware for an extra cost. The company offers a number of Kiddush menus and dinner menus. Kiddush is a prayer recited before a special sabbath or holiday meal. All Kiddush options and many dinner options require a 50-person minimum. A sample Kiddush menu includes assorted smoked fish, herring in cream sauce, sliced onion and tomato, tuna salad, white fish salad, green salad, pasta salad, red eggplant salad, cream cheese, hummus with pita crackers, fresh fruit salad, bagels and rolls, and assorted desserts.
Beth Torah Glatt Kosher Caterers
10606 Queens Boulevard
Flushing, NY 11375-4248
(718) 261-4775
Bethtorahcaterers.com
Ben's Best Kosher Delicatessen
Certified Kosher by Rabbi Israel Steinberg, Ben's Best Kosher Deli has been serving patrons in Queens for more than 65 years. The deli offers various catering packages serving anywhere from 10 to 30 people. Patrons also can choose from various sized plates serving from 20 to 60 people. Most packages include a deli meat variety including corned beef, turkey, tongue, pastrami, and roast beef. They also include salads such as potato salad, cole slaw, relish trays, mustard, mayonnaise, and bread. Platter choices offer a good option for events needing appetizers or small lunches. Choose from vegetable crudités, fish platter, chopped liver, roast turkey, hero, sandwich, fruit jubilee, or confection platter.
, also called gaper or empire clams, are known for their large size and unusually long neck. They are common on the coast of the American Northwest. On average, mature horseneck clam shells are 6 to 8 inches long, and the cooking preparation differs from smaller clam varieties. While small clams are often steamed and eaten whole, horseneck clams are opened before they're cooked, cleaned and cut, then added to recipes such as chowders, cakes or clams casino. When not added to a recipe, horseneck clams are often breaded and fried.
Instructions
1. Slide the knife into the opening of the shell of one of the horseneck clams, about 1 inch deep. Move the knife around the edge of the clam under the neck to cut through the muscles.
2. Open the clam shell and remove the insides. Cut off the neck, slice the clam open and rinse out the dark material. Cut off and discard the gills, then cut the cleaned clam into strips.
3. Remove the brown skin from the neck with a knife. Pound the skinned neck meat with a wooden mallet to tenderize it.
4. Repeat steps 2 to 4 with the remaining clams.
5. Rinse the clams. Dredge each piece in the seasoned flour; then the egg, and the breadcrumbs while you heat 1 inch of vegetable to 325 degrees F in a heavy frying pan.
6. Place the breaded clams into the heated oil one at a time. Fry for about 1 minute per side, then remove them with a slotted spoon and drain on a paper towel-lined plate.
This classic soft pretzel recaipe is simplified by letting do the hard part -- mix the dough. You can shape the pretzels into the classic "knot" shape, long pretzel sticks or any other shape you like for fun variations.
Instructions
1. Add 1 1/3-cups warm water, 3 tbsp butter or margarine, 4 tsp sugar, 1 tsp salt, 4 cups flour and one package of dry yeast -- in that order -- to your bread machine.
2. Select the "dough" setting on your bread machine and press "start." Once the dough has finished processing, remove it from the and set it on a lightly floured surface.
3. Knead the dough lightly and then cut it into short strips. Roll the dough into pretzel shapes, sticks or any other shape you choose. Cover the shapes with a clean dish towel or cheesecloth and allow the dough to rise for about 45 minutes.
4. Bring about 1 quart of water and 5 tsp of baking soda almost to a boil in a large stainless steel stock pot. Gingerly add the pretzels to the simmering water for about 1 minute, turning them once. This might take several batches.
5. Remove the pretzels from the water bath, place them on a lightly greased cookie sheet and top them with salt, poppy seeds, herbs or other toppings, as desired.
6. Bake the pretzels for 10 to 13 minutes at 425 F. The finished pretzels should be soft on the inside with a crusty exterior.
Tags: your bread machine, bread machine, , other shape, shape like
A classic at Christmas, snowball cookies are fun for kids to make. They get to handle the dough and use their imaginations while making them. Snowball cookies also make a beautiful addition to any table. Here's a traditional recipe with a little twist.
Instructions
1. Cream the butter and sugar to a smooth texture. Add the vanilla extract and mix well.
2. Add the salt to the creamy mixture. Gradually pour in the flour, mixing to a smooth consistency.
3. Chop the pecans with a knife or a nut chopper. Add them to the butter and mix so they're evenly distributed.
4. Chill the dough for at least 1 hour. While this isn't strictly necessary, it makes the dough much easier for your kids to handle.
5. Preheat the oven to 400 degrees.
6. Get your kids to help you make the dough into balls. Tell them they should be the size of a large gumball.
7. Bake your snowball cookies for 10 to 15 minutes. Lift one up and check the bottom. A light brown color means they're ready.
8. Let the cookies cool for about 5 minutes. Pour some powdered sugar into a flat plate and have roll the cookies into snowballs.
No food fills you up and comforts you at the same time like homemade soup. You can use up leftovers or combine fresh ingredients to make a variety of fabulous soups. Follow these tips to get started making soup today.
Instructions
Meat Based
1. Find a large pot. Make a broth by placing meat or meat with bones in a large pot. Cover the meat with water. Boil the water until the meat is thoroughly cooked and falls off the bones. Remove the meat and bones from the pot.
2. Strain the broth to remove any bits of meat left in the pot. Pick the meat off of the bones and chop it into bite sized pieces. Place the meat back into the pot. Discard the bones.
3. Chop up root vegetables like celery and carrots sized pieces. Add them to pot. Add spices like garlic, onion, oregano or powdered stock to the broth to season. Taste the broth and adjust the spices as needed.
4. Bring the broth to a boil. Reduce heat to low. Simmer until vegetables are tender. Add rice or noodles if you like a thicker soup.
5. Cook the broth for 10 minutes or until the noodles or rice is tender. Serve with fresh bread.
Vegetable Based
6. Start with 3 vegetable cubes and half a pot of water. Dissolve the cubes in boiling water.
7. Chop up various vegetables into bite sized pieces. Use root vegetables like turnip, potatoes or carrots. For more variety, you could add broccoli, cauliflower, celery, onion, mushrooms and zucchini.
8. Add spices to season the broth like pepper, garlic and oregano.
9. Cover the pot and simmer the broth until the vegetables are cooked but not mushy.
10. Add noodles or rice if you want a thicker soup. Cook for 10 more minutes or until the noodles or rice are tender.
Tags: , bite sized pieces, into bite, into bite sized, , sized pieces
Champagne is made in the Champagne region of France.
Produced in the Champagne region of France, Champagne is made from Chardonnay, Pinot Noir or Pinot Meunier grapes. There are three distinctive types of Champagne -- blanc de blanc, blanc de noir and rose. The amount of sugar contained in each type of Champagne will be an important factor in determining which foods to serve during a Champagne tasting.
Champagne Classification
Extra brut is the driest classification of Champagne.
Sugar content is classified into three categories -- doux, sec and brut. Doux is the sweetest, containing up to 10 percent sugar. The sec category is a drier Champagne and comes in three varieties: demi-sec, meaning "half sweet," can contain up to 8 percent sugar, sec has a content of 4 percent and extra sec contains no more than 2 percent sugar. Champagne containing no more than 1.5 percent sugar is classified as brut. The driest classification is extra brut, which contains no sugar at all.
Sweet Champagne Pairings
Low acidic sweet fruits pair well with sweet Champagne.
Strawberries and other sweet fresh fruits like pears and apples pair well with sweet wines. Fruits can be served as finger foods or baked into cakes and tarts. Shortbread cookies and other light, sweet cookies also pair well with sweet Champagne.
Dry Champagne Pairings
Dry Champagne accompanies dark chocolate well.
Brut Champagne pairs well with caviar and hard cheeses as an appetizer or hors d'oeuvre. For main dishes, seafood and poultry work well. Use light, cream-based sauces. Avoid tomato, oyster and vinegar sauces and dishes as the high acidity can upset the stomach. Dark and bittersweet chocolates also pair well with dry Champagne.
Cheese Pairings
Champagne and cheese complement each other well.
Cheese is the ideal staple for a Champagne tasting event. Though nearly any cheese will pair well with any variety of Champagne, some will complement others better. For sweeter wines, pair a soft Brie or a nutty Edam. A mild Colby or cheddar will pair well with stronger Champagne. For a tasting that features different types of Champagne, consider a fruit or nut cream cheese ball with wheat crackers. Low acidic fruits like strawberries and crushed pears work well.
Blanc de Blanc Pairings
Blanc de Blanc Champagne pairs well with sushi.
Blanc de blanc is a light, dry Champagne made from a single variety of white grape. It pairs well with goat cheese, sushi, light first course meals and soups. It can also be served with seafood and poultry dishes and accompanies fruit and dessert well.
Blanc de Noir Pairings
Blanc de noir goes well with Mexican food.
Blanc de noir is a full bodied white from black grapes. A brut blanc de noir pairs well with full flavored dishes, Mexican food, and deep fried fish and poultry. It can also accompany a lightly sauced thin crust pizza. Strong, hard cheeses, almonds, chips and popcorn pair well with any blanc de noir.
Rose Champagne Pairings
Rose Champagne pairs well with salmon dishes.
Rose Champagne gets its name from the pinkish hue that results from the addition of Pinot Noir during the second fermentation process. A stronger rose Champagne roasted lamb, game birds, poultry and ham. Lighter roses pair well with salmon dishes, while any rose makes a good accompaniment for dessert dishes and sweet, fruity hors d'oeuvres.
Tags: well with, , pair well with, pairs well, pairs well with, Champagne made
This could be the best pot roast ever. It requires an extra step or two compared with a regular pot roast, but there's really nothing to this one. You'll need to start with one recipe of our red-wine marinade and begin a day ahead (see Related eHows). This recipe serves four.
Instructions
1. Prepare the red-wine marinade. It will require you to boil or burn off the alcohol. When it has cooled, place the marinade and all its contents in a sealable container or plastic bag.
2. Add the chuck roast and marinate overnight in the refrigerator, turning a few times.
3. Drain the roast the next day - reserving the marinade - and pat it dry with paper towels. Season it well on both sides with salt and pepper. Set aside.
4. Meanwhile, strain the reserved marinade into a large ovenproof pan such as a Dutch oven or roasting pan. Bring the liquid to a slow simmer, and skim off and discard the foam that rises to the surface.
5. Add the 2 c. stock or water and bring back to a simmer.
6. Heat the oven to 325 degrees F.
7. Heat a thin sheen of oil in a skillet over medium-high heat.
8. Dust the roast with flour, shake off the excess, and brown on both sides. Brown it thoroughly, but be careful not to brown it too dark. Any charred parts will make the gravy bitter.
9. Place the roast in the simmering liquid.
10. Note that at this point you have several options. You can return the marinade's seasonings to the pan and cook the roast, then strain the gravy at the end, or you can add fresh onions, carrots and potatoes 2 hours into cooking and eat them with the roast.
11. Cover the pot and place it in the oven for 3 hours.
12. When done, remove and slice the roast.
13. Taste the gravy and adjust the seasonings. If you want to thicken it, you can reduce it by simmering, or whisk in a little roux (see Related eHows).
Greek feta cheese soars past French and some Italian cheeses in the imported cheese markets. Creamy, tangy and moist, fares well as part of a cheese course, eaten on its own with fresh country bread or as an essential ingredient in Mediterranean-style recipes. With so many brands of feta available today, let the tips below guide you in choosing a premium product.
Instructions
1. Look for Greek feta cheese wrapped in Cryo-vac containers. These should contain some of the brine the cheese was made with. Tightly-wrapped feta cheese resting on a plastic or foam platter does not contain brine, which adds flavor and moisture.
2. Read the label for country of origin. Select cheese imported from Greece, rather than from France or Bulgaria. Greek feta makers produce the cheese with ingredients from different regions and offer a greater variety of textures and tastes.
3. Check the ingredients list on the label. Make sure it contains at least some goat's milk or sheep's milk, as opposed to purely cow's milk. Goat's milk or sheep's milk give Greek feta cheese its distinctive taste.
4. Buy several different brands of Greek feta cheese and taste each one. It should be creamy, moist and slightly sharp.
5. Examine the packaging of the Greek feta cheese. The cheese should look moist and very white in color, rather than a dried-out brick or loose mass of yellowish crumbs.
If you thought port wine came in one color, you are mistaken. While wine is not nearly as popular as its red counterpart, it should not be overlooked. It is a refreshing and light drink full of bright fruit flavors. Choose a chilled white port as an alternative to a French Aperitif.
Instructions
1. Become familiar with white port grapes. White port is produced predominately from the Malvasia, Viosinho and Gouveio grapes but Rabigato, Verdelho, Esgana-Cao and Folgasao grapes are used in white port production as well.
2. Discover the flavors of Porto Branco, which means "white port" in Portuguese. White port is aged in wood for anywhere from one to five years and range from extra dry to very sweet. This port has fresh fruit flavors reminiscent of pears and green apples with the slightest hint of citrus.
3. Learn about dry and extra dry white port. White port labeled dry or extra dry are casked in wood for 5 to 10 years and have more complex flavors. These types of white ports are generally not as sweet as other varieties.
4. Get acquainted with Porto Branco Lagrima. The sweetest of all white ports, Porto Branco Lagrima is aged in wood for three to five years.
5. Buy Royal Oporto Extra Dry White if you are looking for a classic extra dry white port.
6. Choose Ramos Lagrima or Barros Lagrima if you are searching for a delicate and sweet white port.
7. Purchase Fonseca White Port if you are looking for a classic full-bodied white port.
Tags: white port, Porto Branco, , Branco Lagrima, , five years, fruit flavors
Lemon juice has many health benefits, whether as a source of vitamin C or as a mood enhancer. Consuming it is not always easy, considering its acidity and sourness, but drinking it diluted with water or sprinkling it on a salad regularly can help increase your consumption of this healthy juice.
Source of Vitamin C
Among the oldest and most recognized heath benefits of lemon juice is as a source of vitamin C. Vitamin C is an essential antioxidant that helps scrub the body of free radicals, byproducts of the process it employs to extract energy from sugars and oxygen. These free radicals can cause cellular damage if allowed to build up, leading to heart disease, cancer and other serious illnesses. Vitamin C is also an important building block for a healthy immune system.
Antibacterial Effects
In an article in the Journal of Food Safety from Oct. 22, 2008, researchers reported that lemon juice, along with many other citrus juices, are useful as food preservatives. They prevent the growth of bacteria and could form the basis of a natural food preservative that is less toxic than some chemically based substances.
Treating Rheumatoid Arthritis
In the July 2004 issue of Annals of the Rheumatic Disease, the authors found that patients who consume fewer fruits with vitamin C, such as lemons, were more likely to develop a form of rheumatoid arthritis known as inflammatory polyarthritis.
Lemon Juice and Mental Health
In the March 2008 issue of the journal Psychoneuroendocrinology, Dr. Jacie Kiecolt-Glaser of Ohio State University reported how a research study aimed at measuring the health benefits of aromatherapy uncovered that the scent of lemon can have a positive effect on a person's moods.
Lemon Juice as Digestive Aid
Lemon juice stimulates the release of saliva and chemicals and enzymes in the digestive system. Lemons are high in citric acid, which stimulates the production of the stomach juices essential to digestion. It also stimulates the liver to produce bile, which is essential to digestion of fats.
Consuming Lemon Juice
Many people don't drink lemon juice because it is extremely sour. Lemonade is a good alternative, however it is high in sugar or artificial sweeteners. Try drinking water regularly and adding fresh lemon juice to it for flavor. This is a healthy combination that is low in sugar and high in health benefits. You can also add lemon juice to a salad in place of vinegar to enhance a dressing or add it to tea.
Tags: health benefits, essential digestion, , , Benefits
The rainbow of tropical fruits available in Puerto Rico offer unique flavors.
Puerto Rican cuisine draws influences from a variety of world cultures. From Spain to Africa and back to the Americas, Puerto Rican food is a fiesta of flavors. Fresh tropical fruits are an important staple in the Puerto Rican diet, and the island nation cultivates a plethora of unique fruits.
Chironja
The chironja is a fruit native to .
The chironja or orangelo is a hybrid fruit which originated in Puerto Rico. A cross between an orange and grapefruit, the chironja was originally discovered in the trees providing shade for the coffee plantations in the Puerto Rican highlands. The fruit is often eaten in the same manor as a grapefruit (cut in half and eaten with a spoon), yet is easier to peel and has a sweeter taste.
Chrysophyllum Cainito
The Chrysophyllum cainito is a tropical tree found in the lowlands of Central America and the West Indies. It grows rapidly and can grow to more than 60 feet in height. It has several common names including cainito, caimito, golden leaf tree, star apple, abiaba, estrella, pomme du lait, aguay and milk fruit. It is a round, purple fruit, often green around the calyx, with a distinct star pattern on the pulp. The fruits are often chilled and served for dessert and touted for their antioxidant content.
Custard-Apple
The custard-apple, also known as the bull's heart or bullock's heart, is the fruit of the Annona reticulata tree. The fruits vary in shape, irregular and oblong; ranging in size from about 3 inches to 6 inches. When ripe, the fruit is yellowish or brown with reddish highlights.
Soursop
The soursop (Annona muricata) is a broad-leaved, evergreen native to tropical climates. The fruit adapted to extremely humid climates with warm winters: temperatures below 41 degrees Fahrenheit will damage the leaves, and temperatures below 38 degrees Fahrenheit are fatal to the soursop. In these detrimental temperatures, the fruit becomes dry and is no longer good.
The soursop's flavor has been described as a combination of pineapple and strawberry with a distinct sour citrus flavor in contrast with an underlying creamy flavor.
Tags: Puerto Rican, Puerto Rico, below degrees, below , degrees Fahrenheit, fruit often
Burgundy wine should be allowed to breathe before serving.
Burgundy wine is a red variety that hails from the Burgundy region of France and is also known as "Bourgogne." It is believed that wine has been grown in this region of France since at least the second century. This hearty, robust wine is popular throughout the world and pairs well with a variety of foods. Serving is relatively easy, but there are a few key things to keep in mind.
Instructions
1. Chill the bottle slightly, ideally around 55 or 60 degrees Fahrenheit.
2. Prepare the proper stemware. Burgundy should be served in a wine glass with a wide, deep shape. This wide bowl shape can help a person taste all the complex flavors of the wine.
3. Pop the cork and allow the wine to breathe for 15 minutes. If the Burgundy is of a particularly old vintage, make sure to decant it before serving to minimize sediment in your glass. Decanting is also an excellent way to aerate new wines.
4. Pair your glass of Burgundy with a meal such as duck, wild game, beef stew, coq au vin or roasted chicken. Burgundy also a variety of cheeses, including brie, fontina and gruyere, as well as dark chocolate cake or truffles.
Tags: Burgundy wine, before serving, pairs well, pairs well with, region France, well with,
Baking muffins in a cast iron muffin skillet was an familiar task for the homemakers of yesterday. Cast iron cooks evenly and distributes the heat for optimum baking results. If properly seasoned, cast iron skillets are virtually non-stick.
Instructions
1. Season the cast iron skillet, if it hasn't yet been property seasoned. To season, first wash the new skillet in hot soapy water, rinse and dry. Heat for several minutes at 300 degrees to completely dry the skillet. Rub about a tablespoon of vegetable oil over the surface of the pan using a paper towel. Heat the lightly oiled skillet at 300 degrees for an hour. Allow to cool before using.
2. Grease the inside of the muffin cups with butter. To do this, spread a little butter on a and wipe the interior of the muffin cups with the buttery paper towel.
3. Pour muffin batter into each muffin cup. Fill to ½ to 2/3 full.
4. Bake the muffins according to the recipe. Preheat the oven and place the skillet in the center of the oven. Don't overcook.
5. Instead of pouring the into an unheated skillet (as per step 3) the skillet can be pre-heated in the oven for about 15 minutes before adding the batter. This takes several minutes off the suggested baking time and will produce muffins with a crustier exterior.
The coconut from the Almond Joy makes this pie a delectable treat.
You may not have heard of Coco nuficera, or a "nut-bearing monkey face," but you've definitely heard of a coconut. The seed, or the "nut," gets its name because the three indentations on the shell resemble a monkey's face. Full of medicinal value, coconut is also used in both sweet and savory dishes, most notably the coconut cream pie. Another twist on the coconut desert is a coconut chocolate pie with Hershey's Almond Joy.
Ingredients
Ingredients include 1/2 cup of sugar, 1/3 cup cornstarch, 1/4 cup cocoa powder, 1/4 tsp. salt, 1 1/2 cups milk, 1 tsp. vanilla extract, one baked pastry shell, whipped cream and 16 fun-size Almond Joy , chopped. Almond Joys are mounds of gooey coconut, topped with a toasted almond and dipped in milk chocolate.
Stovetop
Combine the sugar, cornstarch, cocoa and salt in a large saucepan and stir in the milk, bringing it to a boil over medium heat. Continue to cook, stirring constantly until the mixture thickens, about two minutes. When this is done, remove the saucepan from the heat.
Chilling
Off the heat, stir in the candy bars and vanilla and mix until the chocolate is completely melted. Pour into the pastry shell and press plastic wrap on top of the filling. This will prevent the pie from drying out. Refrigerate until the pie is set, about four hours.
Serving
After the pie is set, remove from the refrigerator and remove the plastic wrap. Slice the pie and top with whipped cream. The pie yields six to eight slices.
A tasty Gluten-Free flour recipe is difficult to come by. But, there is one that all of the family can enjoy. It is easy on the taste buds and relatively easy to put together. It's a completely safe alternative for those who must stick to a gluten-free diet for health reasons.
Celiacs...here is your requested recipe!
Instructions
1. The first step is finding and buying the ingredients. I added this to the list to help you. It is BEST to go to a natural foods store. There is a wider variety for your selection. However, it is possible to find most of the ingredients for this Gluten-Free Flour Mix recipe in Walmart or Kroger.
2. Assemble the following ingredients and items:
* Tapioca Starch Flour
* White Rice Flour
* Potato Starch Flour
* Cornstarch
* Guar Gum (or xanthan gum)
* Large Mixing Bowl
* Spoon
3. Mix all the following ingredients together in a large mixing bowl:
Peanuts are a healthy snack packed with protein and important vitamins and minerals, such as calcium, potassium, iron and zinc. While many people boil or roast their peanuts to get a different flavor, the cooking process can drain the nuts of some of their nutrients. If you choose to eat your peanuts raw, there are many ways to do so, including adding them as flavor embellishments to some of your favorite dishes.
Instructions
1. Shell your peanuts by cracking open the shell to release the peanut bean. Because the peanut shell is so soft, you don't need a nut cracker unless you just want to use one. It is very easy to shell the peanuts by hand.
2. Place your raw peanuts on a bed of lettuce to be enjoyed as a salad. Add other items, such as carrots, cheese and tomatoes. Use your favorite salad dressing or an Asian dressing, which has a sweet flavor that compliments the peanut taste.
3. Place your raw peanuts in a blender to make homemade peanut butter. To make the peanut butter "pasty," add a little oil to the blender. Add 2 tbsp. of oil for every cup of peanuts.
Blend on high until you have the desired consistency of paste. If you want to make your peanut butter a little sweet without adding sugar, add a tablespoon of honey. You can also add salt if you like.
4. Make an ice cream sundae. Add hot fudge and a little whipped cream. Toss some of the peanuts on top.
5. Add a little variety to your favorite soup or stew. Place in a handful of raw peanuts just before serving.
Tags: your peanuts, peanut butter, your favorite, , Place
Thai pineapple rice is a fragrant, sweet and savory side dish that combines ingredients often found in Thai cooking like pineapple, pandan leaves and turmeric with less common ingredients like cinnamon and ham. This mixture creates a rich and complex dish. Typically served with roasted or braised meats like chicken or pork, Thai pineapple rice makes a compelling side dish for almost any Thai entrée. Sweet green and yellow curries work exceptionally well with this rice, enhancing both the texture and flavor.
Instructions
1. Heat a wok until it begins to smoke. Add the vegetable oil when the wok is extremely hot and fry the dried prawns and ham until they become brown. Transfer the contents of the wok to a warm serving plate and set aside.
2. Fry the pineapple cubes in the same wok for five to seven minutes until light brown. Reserve the and liquid in a small bowl.
3. Add butter to the wok and fry the onions, garlic and cinnamon for three to five minutes. Stir in the rice, curry powder, ground turmeric, crushed chicken bullion cube, salt and lemon juice and cook for an additional five to seven minutes over medium-high heat.
4. Transfer the contents of the wok to the electric rice cooker and add the pandan leaves. Add the boiling water and cook for 35-40 minutes or until the rice is tender. Fluff with a fork and set aside for 30 minutes before serving. Top with the dried prawns, pineapple and cubed ham. Serve hot.
Make a dill cream sauce for your grilled or baked salmon dish.
Dill is a herb native to the Mediterranean, Russia and Africa that provides a strong and tangy flavor to fish, salads and other dishes. Fresh dill, available at grocery and health food stores, is flavorful and adds more kick to dishes than dried dill. A dill cream sauce not only spices up a piece of grilled salmon but also salmon prepared in your home's oven. You can even use the dill cream sauce to top any vegetables and other side items you are serving along with your salmon.
Instructions
Preparing Dill Cream Sauce
1. Wash a lemon under cold running water and use a grater to shred 1/2 tsp. of its peel onto a cutting board. Set the lemon to the side.
2. Chop 1/4 cup of fresh dill or measure out 1 tsp. of dried dill weed and place it in a glass or plastic bowl. Chop up 1/4 cup of green onions and add the onions to the bowl.
3. Use a large spoon to blend in one carton of plain low fat yogurt and 1 tbsp. of capers into the bowl. Stir the mixture until it is creamy.
Preparing the Salmon
4. Place one 16 oz. or larger skinned salmon fillet on the cutting board. Cut the fish into four equal portions.
If the salmon is not already skinned, place the blade of a sharp knife underneath the gray skin and slowly move the blade away from you to cut the skin from the fish.
5. Use a pastry brush to apply olive oil to both sides of the fish. Spray your indoor or outdoor grill with non-stick cooking spray. Set the grill on medium and let it preheat for five to 10 minutes. If using an oven instead, preheat to 350 degrees Fahrenheit.
6. Place the salmon fillets on the grill and let them cook for five minutes then use a spatula to turn the salmon over. Grill for an additional five to seven minutes until the fish is flaky --- use a fork to test the salmon.
If cooking in the oven, place the salmon fillets on a sheet of heavy-duty aluminum foil; sprinkle the fish with lemon pepper or salt. Add 1 tsp. of butter, if desired, then fold foil around the salmon tightly. Place the foil on a cookie sheet or pan and place in your oven. Bake the fish for 20 minutes. Remove the sheet or pan after the allocated time, open the foil to expose the fish, and place the sheet or pan back in the oven for eight to 12 minutes or until the fish is flaky --- use a fork to test the salmon.
7. Remove the salmon from your grill or oven and place it on a plate or platter. Spoon 2 tbsp. or more of the dill cream sauce onto the salmon. Garnish the plate or platter with one to two lemon wedges or 1 tbsp. of fresh dill, if desired.
Make your own energy bars to take along with you when backpacking.
Containing grains, nuts and fruit, energy bars are a versatile snack that can even function as a mini-meal, as they have the necessary protein, carbohydrates, fat and fiber to satisfy diverse nutritional requirements. Energy bars are great to bring along on outdoor adventures because they last long and pack easily. They also make an ideal pre-race energy boost for athletes. Energy bars are categorized as activity, endurance, meal replacement, protein or organic, depending on their ingredients and nutritional profile.
Instructions
1. Coat a 9-inch-by-13-inch baking pan with .
2. Combine peanuts, sunflower seeds, raisins (or cranberries), cherries, oats and rice cereal in a large bowl.
3. Combine peanut butter, brown sugar and corn syrup in a microwave safe bowl. Place bowl in microwave and cook on high for 1 to 2 minutes or is bubbling. Add vanilla. Stir until blended.
4. Pour the peanut butter mixture from Step 3 over the dry ingredients from Step 2. Stir until mixture is well-coated.
5. Transfer mixture to the baking pan. Coat your fingers with cooking spray and press firmly down on the mixture. Let stand for approximately 1 hour until the mixture hardens. Cut into 16 bars.
6. Wrap bars individually in plastic wrap.
Tags: until mixture, cooking spray, energy bars, from Step, peanut butter
A roux uses fat and flour to form the thickening base for sauces and gravies. When preparing a whole turkey, save the neck bone to make the roux to add to the gravy. Unlike some gravy thickening methods, gravies made with a roux avoid the "raw flour" flavor by having the roux cook for several minutes before combining with the liquid. To save time when making this roux, add the turkey neck bone into the bottom of the roasting pan with the rest of the turkey and just use 2 tablespoons of drippings for the roux from bottom of the pan after the turkey finishes cooking.
Instructions
1. Place the turkey neck bone into the bottom of the saucepan and heat over medium-high heat.
2. Cook the for several minutes to allow some of the fat to render out and collect at the bottom of the pan.
3. Pour the neck bone drippings, except 2 tablespoons, out of the saucepan.
4. Move the turkey neck bone to a 1-quart saucepan with 2 cups of water. Bring to a boil over high heat; reduce heat to medium and simmer for one hour to make a turkey stock.
5. Pour all of the flour into the 2 tablespoons hot neck bone drippings in the pan.
6. Whisk quickly until the flour begins to bubble and thin.
7. Reduce the heat to low, and let the roux slowly cook, stirring occasionally until you smell the flour toasting, which indicates the flour is cooked and no longer tastes raw.
8. Cook for two more minutes for a white roux, which is best for a turkey gravy.
9. Remove the pan from the heat and let the roux cool for one minute.
10. Ppour the 2 cups of turkey neck bone stock carefully into the warm roux, whisking vigorously. Watch the mixture carefully as this requires vigorous whisking for proper thickening without splattering or clumping. Thickening occurs immediately.
Tags: neck bone, turkey neck bone, turkey neck, bone drippings, bone into, bone into bottom
Long associated with St. Patrick's Day celebrations, corned beef is a tradition in many Irish-American homes. Some swear that it is unknown in Ireland, while others are certain that it has been around in one form or another for centuries in the Auld Sod. Whatever the truth may be, here is a version that can grace your table with pride any day of the year.
Instructions
1. Rinse a beef brisket in cold water to remove any brine and place into a large pot.
2. Pour beer over the brisket and add water until the meat is covered by the liquid. Add onions, bay leaves and peppercorns.
3. Bring to a rolling boil. Cover pot and reduce heat to medium-low for a gentle boil. Cook for 4 hours or until meat is fork-tender, skimming foam occasionally.
4. Add carrots and place cabbage quarters on top of the meat. Cook for an additional half-hour until the vegetables are tender. Turn off heat.
5. Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips.
6. Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter. This methods makes six servings.
Smoked salmon is a staple in North America's West Coast culinary tradition. Placing the smoked fish in sushi is a means of adding both taste and texture to the rolls. Creating your own smoked salmon is not only affordable, but allows you to personalize the meat according to your own tastes. is also less perishable than unsmoked, and can keep at room temperature for several hours.
Instructions
1. Rinse the salmon fillet thoroughly under running water. Dry it lightly with the paper towel and set it aside.
2. Mix the salt and water together in the large baking pan. Stir the brine until the salt dissolves.
3. Insert the salmon in to the brine, skin side down. Brine the salmon for 20 minutes.
4. Remove the salmon and rinse it under cold water. Pat it dry with paper towels.
5. Preheat the smoker to 215 degrees Fahrenheit. Place the wood chips in it according to the manufacturer's directions.
6. Place the salmon on the wood plank and insert it into the smoker. Smoke the salmon for 2 to 3 hours, or until a meat thermometer inserted in to the thickest part of the meat reads 140 degrees Fahrenheit.
7. Remove the salmon and let it cool before cutting it up for sushi. Refrigerate and use within three days.
Hushpuppies are a deep-fried, cornmeal-based food that originated in the southern portion of the United States. These delectable treats bear a similarity to fritters or dumplings and are deep-fried in lard or vegetable oil. Hushpuppies can be found at many fast-food restaurants, roadside eateries and food stands across the country where they are commonly served as is or as a side dish to complement fried catfish. Since they are easy to cook and a popular comfort food, many people also make their own hushpuppies at home for family dinners, parties, gatherings and social occasions.
The History of Hushpuppies
The history of hushpuppies is believed to extend back to the Civil War. Confederate soldiers as well as fisherman and hunters ate them and also fed them to their dogs to "hush" them when they barked or howled, hence the nickname. The hushpuppies they made were tasty, filling and easy to make from readily available ingredients with minimal cooking supplies. The fact that they were inexpensive and portable has made them an attractive snacking prospect up to the present day.
Where to Find Them
In the southern United States, hushpuppies can be found on many restaurant menus. They are also popular across the country at soul food eateries as well as at some fast-food establishments and diners. Sometimes you may be able to find them on the menu at buffets and delis.
How They're Served
Hushpuppies can be served by themselves as an appetizer, snack or meal. They are also commonly an accompaniment to fried catfish or fried chicken. At some eateries in the South, complimentary hushpuppies are served in place of bread to customers waiting for their meals to arrive.
What Hushpuppies Look Like
Hushpuppies are typically round or oblong and no larger than a golf ball or short pencil. They are golden brown in appearance, though the actual color may vary slightly depending on everything from the temperature of the cooking oil to the spices that are added. If they are served promptly after being removed from the deep fryer they will appear crispy. Hushpuppies that are allowed to sit for an extended period of time will begin to take on a greasy, semisoft sheen and they will lose their crunch.
Making Your Own at Home
It is not difficult to make hushpuppies at home. With a few basic ingredients, including cornmeal or cornmeal mix, flour, milk or buttermilk, eggs and the seasoning of your choice, it's possible to make a batch to deep-fry on your stove top or in a home deep fryer. Websites such as Whatscookingamerica.net and Foodnetwork.com have simple recipes to follow that allow you to make homemade hushpuppies from the comfort of your own kitchen.
Recipe Variations
There are countless ways to amend or personalize hushpuppies to suit your personal taste. Some of the most popular additions include items such as green onions, Cajun seasonings, hot peppers, garlic, corn kernels and breadcrumbs. Some people even add sugar to create a sweet, dessert-like variation of a hushpuppy.
Making a Healthier Hushpuppy
To make a healthier, less fattening version of the hushpuppy, many people have taken to oven baking rather than deep-frying them in oil or lard. An example of a baked hushpuppy recipe can be found on the Cooks.com website. While this is not the traditional means of making them, it is considerably healthier and can afford those who are dieting or watching what they eat the ability to consume one of their favorite foods in a more heart healthy form.
Tags: , deep fryer, found many, fried catfish, hushpuppies home, many people,
Roberto's grandmother handed down this family recipe. He makes it a bit hotter than she did and serves it on barbecue steak, eggs, beans, quesedillas and sandwiches - "anything but cereal." It serves 10 to 12.
Instructions
1. Use about half a can of Ortega Green Chiles. (They come in 26- and 27-ounce sizes.) Drain and dice.
2. Use two 28-ounce cans of peeled, diced tomatoes. Drain most, but not all, the liquid.
3. Finely chop about four green onions.
4. Wash a half bundle of cilantro. Cut the stems off and chop.
5. Toast seven yellow chiles and seven jalapeno peppers on a comal (or griddle).
6. Place them in a paper bag for about 30 minutes. The skins will separate.
7. Peel the skins off while holding them under cold, running water.
8. Cut the ends off and chop finely. Keep the seeds.
9. Add the and jalapenos to your tomatoes, green chiles, onions and cilantro.
10. Add four finely chopped garlic cloves, 1/4 c. olive oil, 1 tbsp. salt and 1 tbsp. red wine vinegar.