Eat Basil After It Is Gone To Seed

Basil seeds provide for cool, refreshing treats in the Middle East.

Basil seed exhibits much of the same medicinal properties as the flowering plant, which includes treatment for headaches, constipation and kidney detoxification. Most basil varieties, like sweet basil, lemon basil and purple basil produce seeds that are edible. Before the seeds are used in culinary applications, they are usually soaked until they expand into a conformed, gelatinous mixture. The seeds still retain their green color and are sometimes described as "frog's eggs." They are used most often in Middle Eastern applications, but have begun to be more commonplace in western cultures, as well.

Instructions

1. Soak the Seeds. Most recipes that call for basil seeds instruct that the seeds be soaked before being used in the dish. Without being soaked, the seeds are almost inedible because of their hard texture. The seeds can be soaked in plain water or can be soaked in flavored water that has been sweetened with sugar, honey or stevia. Some chefs have even soaked the seeds in coffee, apple cider vinegar or tequila to add a unique flavor to the seeds. Soak the seeds in a shallow dish for at least 45 minutes.

2. Use the seeds to make Nam Manglak. Nam Manglak is a Thai basil seed beverage. When soaking the seeds for this recipe, make sure the water is hot and add equal parts of honey and sugar to the mixture. After the seeds have soaked for about 45 minutes, put the seeds into a refrigerator to chill for a couple of hours. Fill a glass halfway with crushed ice and fill the rest of the way with the chilled seeds. Top the mixture with a sweet topping, like grenadine or sweetened rosewater.

3. Use the seeds to make Falooda. Falooda is basically a basil ice cream sundae float from Pakistan. Soak the seeds for the full two hours when preparing Falooda. Boil rice noodles according to package directions and lay them aside to cool. Fill a glass halfway with the noodles, scoop ice cream on top and layer the basal seeds on top of the ice cream. Pour milk and sweetened rosewater over the mixture, creating the "float" effect. Falooda is sometimes called "window sherbet," referring to the window vendors who serve it in Pakistan.

4. Chew on basil seeds, plain or after being soaked, for multiple healing effects on your system. Ayurveda practitioners prescribe the seeds to treat headaches, sore throats and constipation. The seeds can also be used topically on insect bites and small wounds.

Tags: basil seeds, being soaked, Fill glass, Fill glass halfway, glass halfway, glass halfway with, halfway with

Homemade Vegetable Rennet

Stinging nettles are substituted for spinach in many recipes.

Vegetable rennet is a natural enzyme that coagulates milk and separates the curds and whey when you are making cheese. Commercial vegetable rennet is often extracted from a mold called mucor miehei. Vegetable rennet is used by vegetarian cheese makers to avoid adding rennet made from animal parts. The main ingredient for homemade vegetable rennet may be growing in your backyard or a forest nearby. You can make a variety of fresh and aged cheeses using homemade vegetable rennet.

Instructions

1. Put on rubber gloves before loading the stinging nettles into the colander. Rinse the nettles in cold water. Break off and discard any roots that are still attached.

2. Load the stinging nettles into a food processor and pulse the machine until they have been reduced to a green paste. You may need to load a few handfuls of the nettles at a time depending on the size of the food processor you are using.

3. Scoop all the vegetable matter out of the food processor into the stockpot with a spatula. Add just enough cold water to the stockpot to cover the chopped nettles. Place it on the stove over medium-high heat.

4. Cover the stockpot and reduce the heat to the medium-low setting once the water reaches a full boil. Slowly stir in Kosher salt with a wooden spoon until you are unable to get any salt to dissolve. Boil the nettle mash in the covered stockpot for 20 minutes.

5. Line the colander with a doubled-over piece of cheesecloth and lower it into a large bowl. Pour the contents of the stockpot into the colander and allow it to drain and cool for five minutes. Fold the sides of the cheesecloth over the pile of cooled nettles and press out all the remaining liquid.

6. Lift up the colander and discard the fully pressed stinging nettles. Use approximately half a cup of the homemade vegetable rennet for every gallon of milk you want to coagulate. Store leftover rennet in an air-tight glass or plastic container in the refrigerator for up to a week.

Tags: food processor, homemade vegetable, cold water, homemade vegetable rennet, into colander, nettles into, stinging nettles

Make Meatloaf With Oatmeal And Tomato Juice

Meatloaf is one of America's favorite foods. Ground meat is combined with grains, vegetables and seasonings. The mixture is shaped into a loaf, topped with sauce such as ketchup or barbecue sauce, and baked in the oven. Generally served with a scoop of mashed potatoes, meatloaf is an excellent comfort food and a great way to stretch the family food budget. The recipe below is considered an American classic. Quick-cooking oatmeal is mixed in to extend the meat and absorb any oil generated by the browning beef, and tomato juice adds a hint of tangy flavor while providing a bit of moisture to hold it all together.

Instructions

1. Combine the ground beef, ground pork, onions, peppers, crumbs, oatmeal and seasonings in a large mixing bowl. Mix the ingredients until the seasonings and vegetables are evenly distributed throughout the meat.

2. Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease a large loaf pan, 9 inches long by 5 inches wide.

3. Whisk together the eggs, tomato juice, barbecue sauce, vinegar, and liquid smoke. Beat until thoroughly blended.

4. Make a well in the center of the meat mixture. Pour the liquid ingredients into the well.

5. Stir the ingredients with a large, sturdy spoon to combine the ingredients. Then mix the ingredients with your hands to thoroughly combine.

6. Transfer the meatloaf mixture from the bowl into the prepared pan, patting lightly to shape into a loaf.

7. Place the barbecue sauce and brown sugar in a small bowl and beat with a fork until thoroughly blended and smooth. Pour the glaze over the top of the meatloaf.

8. Bake the meatloaf for 65 minutes. Remove the meatloaf from the oven and let it stand for 10 minutes prior to serving.

Tags: barbecue sauce, ingredients with, into loaf, thoroughly blended, tomato juice, until thoroughly, until thoroughly blended

Make Tea Sachets

Tea bags are an easy and quick way to enjoy a cup of tea. But the quality of the tea in tea bags is often poor. Tea sachets are a quick and convenient way to enjoy the taste of loose tea with the convenience and portability of a tea bag.

Instructions

1. Choose your tea. For best results, go to a tea purveyor and browse the loose teas. You can choose one tea or a combination to mix into your own blend. Take time to smell them, and to ask the salesperson for advice on which flavors will blend well together. Some stores allow you to try samples of straight teas so you can get a better idea of which teas will be to your liking, and how they will combine with each other.

2. Select the other flavorings you want in your tea. Good sources for this are tea and coffee shops, as well as spice and herb shops. Use dried herbs in your sachets for a more balanced flavor, as well as a sachet that will last longer before the brew. Dried herbs such as licorice root, ginger, camomile, nettle or even peppercorn can create aromas and flavors that work well with green or black teas.

3. Pick a bag or sachet that is food grade. There are several options available--biodegradable paper, a linen/paper or cotton/paper blend. Your choice will depend on your preference of brew method. Some are made to sit at the bottom of the cup; others are meant to be held and dipped until the brew is complete; others are crafted to steep in hot water while the top is folded over the lip of your cup. In any case, be sure that your sachet bag is food grade. This means it has not been treated with dyes, bleach or any other chemicals that could leach into your tea.

4. Fill your bags. Do a test bag to make sure you have the right amount of tea in each bag. Overfilling your bags is a common mistake. Don't fill your bag too full, or the tea won't have enough room to expand, resulting in a weak flavor and wasted tea leaves and flavorings. Fill a couple of sachet bags with your tea or tea combination in different amounts, steep and taste. Once you have ascertained the right amount of ingredients per bag, fill as many bags as you wish. Use a teaspoon or demitasse spoon to fill the bags. Seal according to the directions on the bag packaging.

5. Brew your tea. Do not steep green or black tea for more than 5 minutes, as it will become bitter. This is especially the case with green tea, which will release acids into the tea when steeped for that long. Herbal teas, on the other hand, can be steeped for longer, depending on the ingredients you select. To find out the right brewing times for each herb, consult with your tea salesperson. In the case of a tea and herbal blend, steep your tea as long as is recommended for the ingredient with the shortest steeping time in your sachet. For example, if you mix green tea with ginger and licorice root, steep your sachet for 3 to 5 minutes at the most.

Tags: your sachet, food grade, green black, into your, licorice root, right amount

Flavor Rice To Go With Your Meal

Rice is low in fat and easy to cook.

Rice is a blank canvas just waiting to be bombarded with flavor. A few simple steps are necessary to make plain rice into great rice. Measure your ingredients correctly, not enough water and your rice will be hard on the outside and mushy on the inside. Sauteing your uncooked rice in a little bit of fat keeps it from sticking together when it is done cooking. When you put the lid on to cook the rice, leave it alone. The steam the lid creates helps to cook the rice. Set a timer for the allotted time and walk away until it goes off. Fluff your rice using a fork before serving.

Instructions

1. Heat your pan over medium heat. Melt the butter or olive oil. Add rice, stir to coat in the butter or olive oil, and chicken stock. Add 2 cups of chicken stock for every 1 cup of rice. Bring the rice to a boil, cover and reduce heat to medium low.. Set a timer for 20 minutes. If you are serving grilled or roasted meats, this dish has plenty of flavor from the chicken stock.

2. Flavor your rice with different liquids for extra flavor. Try adding orange juice, beef or seafood stock, some white or red wine or canned tomatoes in their juice. Or you can add a seasoning blend, like taco or greek, directly to the broth. When changing up your liquids, stay true to original 1 cup rice to 2 cups liquid ratio.

3. Add aromatics to enhance the flavor of your rice. Saute onions, celery, carrots, garlic or bell peppers before you add in the rice. Stir in olives, scallions, pesto, roasted peppers or fresh herbs after the rice has already cooked.

Tags: your rice, chicken stock, butter olive, cook rice

Cook Ground Turkey

Ground turkey, the healthier beef !

Cooking ground turkey is just as easy as cooking ground beef, so do not worry if you have no clue as to cook it. If you have cooked ground beef, then you will have no problem cooking ground turkey.

Instructions

Cook Ground Turkey

1. Now that you have the ground turkey at home, problem is you do not know cook it. Well if you have made hamburgers or meatloaf then you do know cook it. It is as simple as using ground beef or ground pork.

2. Place the defrosted ground turkey inside of a bowl. We need to season it up just like any other meat we get from the grocery store.

3. Add a teaspoon of salt, a teaspoon of pepper, a teaspoon of lemon pepper , 1/3 cup of milk, 1/2 cup of breadcrumbs, and one egg. Now get a wooden or plastic spoon and mix until completely incorporated. Place inside a closed container inside the refrigerator for an hour until chilled.

4. Now take out of refrigerator and make hamburgers, meat loaf, or anything else you want to make with the ground turkey. Remember to cook thoroughly. Unlike ground beef, you cannot eat ground turkey rare. Enjoy your meal and remember ground turkey is cheaper and healthier.

Tags: ground turkey, ground beef, Cook Ground, Cook Ground Turkey, ground turkey, know cook

Revive Limp Lettuce Leaves

Revive limp lettuce in icy water.

We've all done it, left the lettuce on the counter for too long, or even in the fridge for too long and those crispy fresh leaves have turned limp on us. Don't throw away the lettuce; you can revive it. Reviving limp lettuce leaves is simple and can give you an extra two or three days of crispness. If you've left the lettuce so long that it has gone brown and mushy, then its past reviving and should be composted.

Instructions

Whole Lettuce Head

1. Shave about 1/8 inch off the bottom of the lettuce head stalk with the knife. Take off just enough to remove the old, dry end.

2. Soak the stalk in a bowl of lukewarm water for about half an hour, being careful not to fully submerge the lettuce head, just the stalk.

3. Refrigerate the lettuce and after about two hours the leaves will have revived and attained their former crispy state.

Picked Lettuce Leaves

4. Fill a bowl one-quarter full of ice and one-quarter full of water. Mix to make the water icy cold. Leave for about 10 minutes until some of the ice melts into the water. Remove the ice.

5. Submerge the lettuce leaves in the icy water, leaving them in only for about 30 seconds to a minute.

6. Remove the lettuce leaves gently from the ice water and place in a plastic bag. Don't shake the leaves, as some of the ice water should remain on them for the best effect.

7. Place the plastic bag, loosely sealed at the top, into the refrigerator. Wait three hours and the lettuce leave will have revived and be crispy, ready for use.

Tags: lettuce leaves, have revived, left lettuce, lettuce head, Lettuce Leaves, limp lettuce, one-quarter full

Cook In Clay Pots

The use of clay pots in cooking predates written history and is still used today in many cultures. Most foods cooked in clay pots are baked or roasted and will take longer to cook, at higher temperatures than a traditional oven pan. Most clay pots on the market today are made of terracotta and are oven safe to around 500 degrees F.

Instructions

1. Wash the clay pot before the first use. Use plain water. Baking soda can be added to the water if the pot has any odor.

2. Place the food you plan to cook in the clay pot. Do not add any additional water or oil; the food will cook in its own juices. Place the cover on the clay pot.

3. Place the clay pot in the oven on the center rack. Do not preheat the oven; this can cause the pot to crack. The pot needs to warm up gradually.

4. Add the additional preheating time to the normal cooking time of the food. If the recipe says that the food should roast for two hours and your oven takes 20 minutes to preheat, do not check the food until the entire two hours and 20 minutes has passed.

5. Set the oven temperature to about 100 degrees F hotter than specified in the recipe.

6. Remove the clay pot from the oven using hot pads or oven mitts. Set the pot on a heat-safe trivet or on an unused stove burner and let sit for 10 to 15 minutes.

7. Remove the lid from the pot and serve the food. You can remove the food from the pot or serve straight from the pot.

8. Wash the pot with plain water and baking soda using a plastic scrubber to remove any baked-on grime.

Tags: clay pots, from serve, plain water

Make Tabouli Salad

This recipe for tabouli salad is a great side dish for brunch, lunch or dinner. This would be great served along other Greek dishes for a theme dinner night. There are many health benefits to tabouli salad not to mention that it is low in fat and is cheap to make and will help to stretch the main dish. You can do the first two steps a few days ahead of time and finish the rest an hour before you serve the salad. This is also a vegetarian side dish you can pull out when you have a vegetarian friend coming to dinner.

Instructions

1. Combine the dry bulgur wheat with the boiling water in a medium to large size bowl. Cover and let dry bulgur wheat stand and absorb the hot water for 20-30 minutes until the wheat is tender.

2. Add garlic, lemon juice, and olive oil and mix well. Season to taste with salt and pepper. At this point you can cover and refrigerate for up to two days and finish the third step before you serve your tabouli salad.

3. Before it is time to serve finely dice the onion and seed and dice the tomatoes. Mix the tomato and onion with the dry bulger wheat mixture and toss in the mint and parsley. Serve cold with pita and other Greek foods.

Tags: before serve, bulgur wheat, other Greek, side dish, tabouli salad

Make Sweet Wing Sauce

Make Sweet Wing Sauce

Chicken wings with sweet sauce is a delicious, easy-to-make dish that does not require expensive ingredients. It would make a great addition to your list of standard go-to dishes not only because it is simple, but also because of its short ingredient list, much of which you probably already have in your pantry. Your guests will love the comfort food your create when you cook up a batch of chicken wings with sweet sauce.

Instructions

1. Place chicken wings in foil-lined pan.

2. In blender, mix tamari, brown sugar, white sugar, agave nectar, hot sauce (if using), garlic, ginger, salt and pepper. Blend until well combined.

3. Pour mixture over chicken wings and cover with more foil.

4. Put pan of wings in refrigerator to marinate one hour.

5. Preheat oven to 350 degrees F.

6. Place pan of wings in oven and bake for 40 minutes. Use spatula to turn wings over after 20 minutes of cooking.

7. Wings should be crispy and golden brown. Cook longer if necessary.

Tags: chicken wings, Make Sweet, Make Sweet Wing, sweet sauce, Sweet Wing, Sweet Wing Sauce

Southwest Spices

Spices are integral to great Southwestern cuisine.

Chili powder and cumin are the most popular Southwest spices, however cooks from this region frequently use cilantro and Mexican oregano as well. You may buy these spices individually or in seasoning blends. Such blends often combine these traditional Southwest ingredients with other spices, such an garlic, onion, paprika, red pepper and black pepper. Dishes cooked with such spices have a rich, hearty characteristic many find appealing.

Cumin

Cumin exudes a bitter taste and warm scent, causing it to impart savory flavor to meat, vegetable and pasta dishes. Although it comes in the three colors of white, amber and black, cooks use the amber variety most because it is easiest to obtain. Cumin originates in the Mediterranean and, like many other spices, is popular in the cooking of various other cultures. It is one of the primary spices in curry powder.

Chili Powder

Chili powder is often a combination of two varieties of red chilies and sometimes contains other ingredients, such as paprika, garlic and salt. Pure chili powders are also available and are much hotter than chili blends. If you use this spice judiciously, it will impart a lovely red color and lively flavor without being too hot. It is one of the primary seasonings in the American Southwest dish known as chili. In addition, cooks use it as one of the main ingredients to flavor fajitas and taco meat.

Cilantro

Many ethnic cuisines from around the globe feature cilantro in their cooking. It comes from the same plant as coriander and Southwest cooks frequently use both in their dishes. Culinary uses of the fresh leaves of cilantro include a wide variety of dishes ranging from salsa to soups to meats. This spice has a strong scent and taste, which causes it to blend well with other sharp flavors, such as those found in dishes from this area of the country..

Mexican Oregano

Mexican oregano is a different plant from Mediterranean oregano and has a slightly different taste. It exudes a stronger, less sweet flavor, which marries well with spicy Southwest cooking. When you use it in a recipe, add it at the beginning to permit give it time to blend with the other seasonings. Cooks frequently use it in such dishes as beans, enchiladas and chili. The application of heat can help release its flavor, so if you use it in uncooked recipes, such as salsa, it is best to warm it beforehand.

Tags: with other, from this, other spices, well with

Grill Chicken Wings

Here is an introduction to grilling wings. The usage of either propane or charcoal works, though charcoal must be monitored more to ensure the wings do not burn.

Instructions

1. Chop off the first segment of the wing, the end tip. Cut the next joint up on the wing and separate the two pieces. Season with salt and pepper and chill in refrigerator.

2. On a propane grill, set the heat to medium and allow the grill to get hot. On a charcoal grill, allow the coals to get a gray cover of ash and adjust the air inlet for a medium heat. Scrape the grill screen clean with grill scraper and wipe with a cloth lightly soaked in olive oil.

3. Remove the wings from the refrigerator and place on pre-heated grill with tongs. Allow 7 to 9 minutes per side depending on size. Turn gently, insuring that the skin stays intact. Remove. Cut into thick end of drumstick of a wing and check to see that juices run from meat clear. Return to grill if they are slightly reddish or place in a pre-heated 400 degree oven for 5 minutes to finish.

4. Place wings on sheet tray and serve. Toss wings in a barbecue or hot sauce if desired or serve with dipping sauce.

Tags: place pre-heated

Baked Candied Pecans

Candied pecans are a tasty alternative to cookies and other treats.

Baked candied pecans are commonly sold alongside other candied nuts at many markets during Christmastime. The delicious combination of sweet and nutty flavors does well as a stand-alone snack or as decoration on cakes and cookies or ingredients in a salad. When you make your own baked candied pecans, you can take liberties and alter the recipe since pecan flavor goes well with so many other tastes. Candied pecans take minutes to prepare, but taste as if you've slaved over them for hours.

Instructions

1. Turn your oven on to 350 degrees Fahrenheit, and allow it to preheat for several minutes.

2. A hint of orange juice makes for a delicious addition to this recipe.

Pour 1 cup of white sugar in the bowl. Add 1 lb. of shelled pecan halves, 1/4 cup of brandy, 1 tsp. of vanilla extract, 2 tsp. of ground cinnamon and 1/3 of cup orange juice. Stir the mixture for a few minutes to ensure all ingredients are mixed well and evenly distributed.

3. Spread the pecans onto a baking sheet. Use the wooden spoon to push them around so they form a single layer on the pan. Place the baking sheet in the oven to bake the pecans for 20 minutes.

4. White sugar gives these pecans a sweet coating.

Take the baking sheet out of the oven. Sprinkle the last cup of white sugar evenly over the top of the pecans. Stir the sugar and candied pecans until mixed well and evenly coated.

5. Allow the baked candied pecans to cool completely on the baking sheet. Remove from the sheet with a spatula, and store in an airtight container.

Tags: baking sheet, baked candied pecans, baking sheet oven, candied pecans, mixed well, mixed well evenly

Cheeses Similar To Feta

Feta adds a hint of softness to a crunchy salad.

Feta cheese is one of the oldest types of Greek cheeses. This food adds a hint of tangy salt-like flavor to salads and other dishes. The soft, chewy yet crumbly texture adds to the appeal of feta cheese. Several types of cheeses are similar in texture or taste such as blue cheese. Feta is mainly made from goat's milk, but sometimes feta is derived from cow or sheep's milk.

Blue Cheese

Both feta and blue cheese are solid, but they crumble easily when chopped.

Blue cheese is similar to feta because of it's crumbly, soft texture. However, blue cheese is slightly more compact than feta. Blue cheese also has a tart-like taste that makes it another favored option. Gorgonzola blue cheese is the most like feta because this type of blue cheese has a more crumbly texture. All types of blue cheeses have blue veins running through the cheese though, which is different than feta as it is white or off white. Like feta, blue cheese is also made from cow or goat's milk, however Scottish blue cheese is made from ewe's (female sheep) milk. The blue-green color is from mold grown in the cheese.

Chevre

Chevre is a French cheese that is like feta because most types of chevre are soft and creamy in texture. This cheese is also made from goat's milk like feta varieties. However, this cheese has a more sweet-like taste unlike feta. Chevre is often added to salads or spread on crackers. This cheese is usually cut into round log or square shapes.

Queso Blanco

Queso Blanco is another type of cheese that is very similar to feta. This cheese is white and creamy yet crumbly texture. Queso blanco is a Mexican cheese made from cow's or goat's milk. You can find these cheese in Mexico or buy it online. This cheese has a mildl tangy taste and it melts easily. Queso blanco is also very similar to queso fresco. These two cheese are made from the same ingredients, but queso fresco is pressed into round molds.

Asadero

Asadero is another Mexican cheese that is very similar to feta. This cheese is pressed into round molds. The cheese crumbles like feta, but asadero has a more chewy texture and mild taste. Wild berries are blended into this cheese to add sweetness. This cheese is typically made from cow's or goat's milk as well.

Tags: made from, from goat, from goat milk, goat milk, made from goat, like feta

Make Sweet Empanadas

These empanadas are very versatile - you can fill them with whatever sweet filling you've got handy. Makes 20 cookies.

Instructions

1. Mix the flour, sugar and salt in a large bowl. Cut in the shortening with two knives or your fingertips.

2. Add 3/4 cup tap water a little at a time until a dough forms.

3. Knead the dough briefly, and then form into 20 balls. The balls should be about golf-ball-sized.

4. Roll the balls with a rolling pin on a floured surface to about five inches in diameter.

5. Preheat the oven to 375 degrees F.

6. Take a heaping tablespoon of jelly and place on one half of a dough circle. Try not to get the jelly too close to the edge of the dough.

7. Moisten the edges of the dough with some water and then fold the other half over the jelly. Crease the folded edges of the dough with the tines of a fork to seal it.

8. Repeat with the remaining dough. Bake on greased cookie sheets for 16 minutes or until golden brown.

Tags: dough with, edges dough, edges dough with

Make Mini Desserts

Almost any dessert can be "mini-fied."

There's an old saying, "Great things come in small packages." In the case of sweet treats, this couldn't be more true. Diminutive versions of their larger counterparts, mini desserts are perfect for party buffets, bake sales or if you just want to enjoy a rich dessert without a tremendous amount of fat and calories. And here's the bonus: They're so small you can have one of each.

Instructions

Mini Fruit Pies

1. Grease your mini muffin pans well with butter and a light dusting of flour.

2. Press a round cookie cutter into your premade pie crusts and cut enough mini pie crusts to line the bottom and sides of each cup in your mini muffin tins. Note: The cookie cutter must be the same approximate size as the cups in the muffin tins.

3. Bake your mini pie crusts according to the directions on the package. Since the crusts are smaller, you may need to remove them sooner than indicated, so watch closely and remove them when they turn golden brown.

4. Allow the mini pie crusts to cool for 15 minutes. Remove them from the pans, place them on a cooling rack and let them cool completely before filling them.

5. Fill each mini pie crust with lemon curd or cherry pie filling. Squirt a dollop of whipped cream on top of your mini pies and finish each one with a few fresh berries or slices of fresh fruit. Cover and refrigerate until ready to serve.

Mini Ice Cream Cakes

6. Pour a bag of plain chocolate or vanilla cookies into a bowl. Using a pestle, crush them into fine crumbs.

7. Melt 1/2 cup butter in the microwave. Pour the butter, a little at a time, into the crushed cookies, mixing as you pour. Stop adding butter when the cookie crumbs are just moist enough to hold together and form solid balls.

8. Line the bottom of each ramekin with a 1/4-inch layer of the cookie/butter mixture. Press it down firmly to form a solid first layer.

9. Spoon a layer of ice cream on top of the cookie crumbs. Use the back of a spoon to smooth the ice cream down, creating a flat surface for the next layer. Leave a tiny bit of space for the next layer (approximately 1/8 inch). Place the ramekins in the freezer for 30 minutes.

10. Pour a bag of candy chips (milk, dark or white chocolate) into a bowl and heat in the microwave on high for 30 seconds. Stir the chocolate and heat for another 30 seconds. Repeat until the chocolate is melted and smooth.

11. Remove the ramekins from the freezer. Working quickly, top each ice cream dessert with the melted chocolate, filling the ramekins all the way to the top. Finish each with a maraschino cherry or a drizzle of a different chocolate.

12. Place the ramekins back in the freezer for at least 30 minutes to allow the chocolate to harden. Keep frozen until ready to serve.

Tags: your mini, mini crusts, cookie crumbs, cookie cutter, each with, form solid, into bowl

Make Puppy Chow For People

Not every puppy chow is intended for dogs, especially this combination of square cereal, chocolate, peanut butter and powdered sugar. Best served to humans, this sweet treat derives its name from its appearance as dog food, but it tastes far better. Enough for a dozen, this dessert can be served in a large bowl -- even better if it looks like a dog dish -- or parceled out into smaller decorative bags.

Instructions

1. Measure the nine cups of cereal into a large bowl.

2. Melt the chocolate chips, peanut butter and butter or margarine in a small saucepan on the stove over medium-low heat. Stir the mixture with a wooden spoon constantly to avoid burning. Remove the saucepan from the heat as soon as the chocolate chips are melted. Stir in the vanilla extract.

3. Pour the melted chocolate mixture over the cereal in the large bowl. Stir gently with a wooden spoon to coat.

4. Pour the powdered sugar into a large 2-gallon resealable food storage bag. Spoon in the coated cereal into the storage bag, seal the top and shake to thoroughly coat the cereal mixture in powdered sugar.

5. Spread the coated cereal on a large cookie sheet and allow to cool thoroughly. Or, place the cookie sheet in the freezer for 30 minutes for a cooler, crunchier variation. Store the people puppy chow in the refrigerator in an airtight container.

Tags: large bowl, powdered sugar, cereal into, cereal large, chocolate chips

Make Gruesome Food For Halloween

If you really want to gross our your friends and family, Halloween is the night to do it. This involves a bit more than putting food coloring in the mashed potatoes.

Instructions

1. Give up all sense of decency.

2. Make scary ice cubes. Purchase a simple latex mask and two pairs of latex gloves. Fill the gloves and the mask with water and freeze overnight, then dip the ice-filled gloves and mask in hot water and remove the latex from the ice.

3. Add the scary ice cubes to a punch bowl filled with Halloween drinks such as vampire punch, made by mixing 8 c. cranberry juice, 6 c. sparkling apple juice and 6 orange slices.

4. Peel a bunch of grapes and put them in a jar. Insist that your guests reach in with their eyes closed and eat one.

5. Make "boogers on a stick" by combining Cheez Whiz with green food coloring and squirting it onto the end of a pretzel stick.

6. Follow the "kitty litter cake" recipe, and avoid your guests' disturbed looks as you cut into what looks like a cat box.

Tags: food coloring, gloves mask, scary cubes, your guests

Braise Corned Beef

Braising beef makes it tender and flavorful.

Corned beef and cabbage is a common St. Patrick's Day dish, often cooked with carrots and potatoes in the same pot. The traditional way to cook corned beef is by braising the meat. Braising is the process of slow cooking meat in liquid, which makes it tender and flavorful. The brisket cut of beef is often a little tough, so braising helps to loosen the fibers and make it juicy. You can add your own spices to the meat, but the braising process is similar for all types of meat.

Instructions

1. Preheat your oven to 250 degrees Farhenheit.

2. Place your corned beef into a roasting pan with a lid. The pan should be only slightly larger than your beef.

3. Fill the pan with beef stock, water or cooking wine so that the liquid does not cover the meat, but comes halfway up the meat.

4. Add your desired spices and flavorings to the pan. Some popular additives include garlic, beer and whiskey.

5. Place the lid on the pan and put it inside the oven. Let it cook for three hours, turning the meat at the halfway point.

6. Add your carrots and potatoes into the pan after three hours. Replace the cover and let the food braise for another two hours.

7. Remove from the oven and put the beef on a serving platter, and arrange the carrots and potatoes around it. Serve the dish hot.

Tags: carrots potatoes, corned beef, makes tender, makes tender flavorful, tender flavorful, three hours

Tomato Pasta Salad

Cut cherry tomatoes in half before adding to the salad.

Fresh tomatoes, mozzarella and pasta are the three primary, authentic Italian ingredients used to prepare a satisfying tomato pasta salad. The simple salad is perfect as an accompaniment to a meal or even as a light dinner in itself when paired alongside warm garlic bread. With minimal prep work and ingredients, this fresh and healthy tomato pasta salad can be on the table in just a little longer than it takes to boil a pot of pasta.

Instructions

1. Cook the pasta to al dente, according to the package instructions. Drain the pot and allow the pasta to cool.

2. In a mixing bowl, whisk together the Italian dressing, basil and the desired amount of salt and pepper.

3. Add tomatoes and mozzarella to the dressing and toss well.

4. Add the pasta to the tomatoes, mozzarella and dressing.

5. Toss the salad and serve. You may also seal and refrigerate the pasta salad and serve it cool at a later time.

Tags: tomatoes mozzarella, mozzarella dressing, pasta salad, salad serve, tomato pasta, tomatoes mozzarella dressing

Why Is The Top Of My Bread Sinking In The Bread Machine

Fresh bread should have a firm, domed top.

Fresh, homemade bread normally takes extra time and effort for proper kneading and baking. Bread machines do the hard work for you, but make it harder to check if the ingredient mixture is correct by feeling the texture of the kneaded dough. If your bread machine produces sunken or collapsed loaves, try adjusting the ingredient ratios.

Too Much Yeast

Yeast creates air bubbles as it consumes sugar in the bread dough. These gases cause the bread to rise and create a light, soft texture. When you add too much yeast to the dough in your bread machine, the top of the bread loaf collapses during the baking cycle because too much gas is produced. Bread made in bread machines is more susceptible to improper yeast levels because of the heated rising cycle that stimulates the yeast.

Over-Rising

The rising cycle that each bread machine uses after kneading the dough gives the yeast time to consume sugars and produce gas. When the bread rises too much, the top often collapses. Even if yeast levels are correct, a long rising period creates excess gas that prevents the bread from staying firm enough to support the top of the loaf. Try adjusting your bread machine for a shorter rise cycle to eliminate collapsed loaves.

Excess Liquid

Adding liquids to the dough stimulates gluten growth. Gluten is a stretchy protein that makes bread chewy. Add only as much liquid to the bread machine as your recipe calls for; excess gluten growth will stretch the loaf too much and lead to a sunken in top. Bread machine recipes often call for high-gluten flour to help overcome the limited kneading, but these flours will lead to collapsed tops if you don't adjust the liquid levels to compensate.

Low Temperatures

Bread machines offer different settings for the various types of bread. Some types require a higher baking temperature to produce satisfactory results. Sinking loaf tops result from low baking temperatures because the interior of the bread doesn't become firm enough to support the crust as it dries and grows heavy. Bake a test loaf at a higher temperature setting. If this fixes the problem, your bread machine's pre-programmed settings do not match your chosen recipe.

Tags: bread machine, your bread, your bread machine, Bread machines, collapsed loaves, cycle that, dough your

Make Oldfashioned Yeast Raised Doughnuts (Donuts)

Doughnuts are a Dutch invention, but are quintessentially American.

The original style of doughnuts are thought to have introduced to America as "oleykoeks," or oil cakes made of flour and deep fried in pig fat. The earliest written recipes date back to the early 19th century and are for yeast-raised cakes, which aren't made as quickly as the more-popular doughnut recipes. Old-fashioned doughnuts can be either sweet or savory and were usually made with whole wheat or oat flour, rather than refined and bleached white flour.

Instructions

1. Melt the butter with the milk in the microwave on low power. Add this to a stainless steel bowl with the warm water, the contents of both yeast packets, and half the sugar. Allow the yeast to bloom for half an hour at room temperature.

2. Add the eggs, flour, spices and the remainder of the sugar to the fermenting yeast. Incorporate thoroughly, then turn out the dough onto a work surface and knead into a ball. Place this ball in a bowl, cover loosely with a towel, and let sit for an hour so the dough can double in size.

3. Heat the oil in a heavy Dutch oven or cast-iron pot on medium high. Retrieve the dough, punch it down, and cut it into rounds with metal donut-cutting rings. Fry in batches of 3-4 doughnuts at a time for about five minutes apiece. Since these doughnuts will float when cooking, you may need to roll them over in the oil with chopsticks or skewers.

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What Country Does Strudel Come From

Authentic strudel is a very sweet pastry made from thinly rolled dough with a sweet filling. The most popular and well-known strudel is made with an apple filling, although almost any fruit can be used. One form is made with Topfen cheese. Vegetables such as eggplant and cabbage are also used in some strudels. The strudel dough is made with high-gluten flour and a small amount of butter. It is then rolled flat before adding the filling, and then it is folded or rolled into shape before baking.

History

It is believed that strudel was first developed during the Byzantine Empire, circa 330 A.D. to 1453 A.D. This area was also known as the Eastern Roman Empire, with Constantinople as its capital. It incorporated all of Eastern Europe, the Middle East and parts of North Africa. The pastry is most associated with Austrian cuisine, but the name strudel is German in origin. Strudel became popular as a dish during the Hapsburg Empire, which included Austria, Prussia and most middle European countries from 1804 to 1867. In 2003, the state of Texas named strudel the official state pastry.

Types

Strudel is served as a dessert, a side dish and a breakfast food. As a dessert, it is often served at wedding receptions and other celebrations. Vegetable strudels are most often served as side dishes with the main meal. Pillsbury produces a toaster strudel that can be heated in a toaster.

Geography

While strudels are best known for their European origins, forms of strudels can be found all over the world. The Pennsylvania Dutch and other immigrants brought strudel to the Americas, and the pastry is now considered a world cuisine served in almost every country.

Considerations

Depending on the filling, strudels can range from around 100 calories a slice to more than 300. Dessert strudels are often dusted with confectioner's sugar or drizzled with a thin icing, bringing their calorie count higher than a simple vegetable strudel, which has little or no sugar.

Misconceptions

Because of the thin dough of a strudel, it is often confused with baklava. Strudels can be identified by their fruit, vegetable or cheese filling. Traditional strudels are not made with phyllo dough, which is of Middle Eastern origin, although many cooks simplify the preparation of strudel using the prepared sheets of dough.

Tags: made with, often served

Make Sugar Flake Cereal Candy

Are you looking for a new candy recipe that is different and delicious and easy to make? Then try Sugar Flake Cereal Candy. It requires few ingredients, takes little time to make and tastes as decadent as they come.

Instructions

make Sugar Flake Cereal Candy

1. Measure 1 cup of sugar and 1 cup of white corn syrup into a large Dutch oven or saucepan. Put the pan on the stove and turn the heat on to medium high. Stir and cook until the sugar melts and it comes to a boil.

2. Remove the pan from the stove. Stir in a 12 ounce jar of creamy peanut butter. Use a rubber spatula to get all the peanut butter from the jar. Stir to mix well.

3. Measure 6 cups of sugar-coated flake cereal and add to the sugar and peanut butter mixture. Stir to mix well.

4. Spread sheets of waxed paper on a counter or tabletop. Scoop up the cereal mixture with a soup spoon and drop onto the waxed paper. Let it cool and store in an air-tight container.

Tags: Cereal Candy, Flake Cereal Candy, peanut butter, Sugar Flake, Sugar Flake Cereal, Flake Cereal, Stir well

Make Sweet Potato Cake Doughnuts

Fresh homemade sweet potato cake doughnuts are healthy and delicious.

Sweet potato cake doughnuts can be quick, vitamin packed and delicious. According to The World's Healthiest Food, "One difficulty in describing the health benefits of sweet potatoes is knowing where to begin. There are a surprising number of nutrient categories responsible for the health benefits of this underappreciated tuber. Among these categories are antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients." By making your family fresh homemade doughnuts, you not only eliminate any preservatives but also add vitamins A, C and B6.

Instructions

1. Sweet potatoes are loaded with vitamins.

Wash, peel and cut up the sweet potatoes. Place them in a saucepan, cover with water and bring to a boil. Cook the sweet potatoes until soft enough to mash.

2. Melt the butter or margarine and set aside to cool before using. In a mixing bowl, combine it with baking powder, salt, milk, eggs, sugar, nutmeg and cinnamon. Mix until it is all blended.

3. Add and mix the flour in one cup at a time, until you get soft dough. Chill the dough in the refrigerator for one hour.

4. Use a well floured surface when making doughnuts.

Using half of the dough at one time, pour onto a floured surface. Sprinkle a little flour on top of the dough and pat into the thickness desired, ideally between ½ and 3/4 inch. Using the doughnut cutter dipped in flour, so the dough does not stick, cut out the doughnuts.

5. Separate and place your doughnuts on a floured surface, such as a counter top or cookie sheet, as you cut them. With your finger, poke a hole in the center of the doughnut, using a circular motion to enlarge the hole. Repeat process until all the dough is used.

6. Be careful while working with hot oil.

Heat the oil in a deep fryer or an electric skillet to 375 degrees Fahrenheit and carefully drop doughnuts in a couple at a time. Brown on one side, flip over and brown the other side. With tongs or slotted spatula, remove the doughnuts from the oil and place on the paper towel to drain. Continue until all doughnuts are fried.

Tags: floured surface, cake doughnuts, flour dough, health benefits, sweet potatoes

Make Sugar

Kids may like to treat this recipe as a science experiment, especially if they can eat the results!

Household sugar is often made from sugar cane, but this is not the only source of sugar. When making sugar at home, it is more sensible to extract it from sugar beets, since these are easier to obtain and grow. This recipe does not yield a lot of sugar, but what you do make can be used just like store-bought sugar and can be made using ordinary kitchen equipment.

Instructions

1. Wash the beets well using a vegetable brush to remove any dirt and debris. Peel off the skin.

2. Use a cheese grater to completely shred the beets.

3. Put the beets into a large cooking pot and cover with water.

4. Bring to a boil over high heat, then lower the heat to simmer. Allow the beets to simmer for 10 minutes.

5. Pour the beet mixture through a strainer into a large bowl; make sure you keep the beet juice. The beets can be eaten or discarded.

6. Return the beet juice to the pot on the stovetop. Bring it back to a simmer, stirring continuously. As it cooks and the water evaporates, it will continue to thicken until it reaches the consistency of a thick syrup.

7. Once the beet juice has thickened, remove it from heat and pour it into a storage container. Cover the juice with a piece of cheesecloth and allow it to cool for 12 hours or overnight.

8. Hard crystals will form as the liquid cools. Remove pieces of the crystal and crush it up into small granules. Use this as you would regular table sugar.

Tags: beet juice, from sugar, into large

What Are Tamales Wrapped In

Tamales are a traditional food of many Latin countries and cultures. Although most Americans think of tamales as nothing more than corn dough with a spicy meat filling steamed in a corn husk, there are actually hundreds of different types of tamales, each with its own contents and cooking method. Different types of tamales are also wrapped in different materials, which gives each variety a flavor distinct to its region of origin.

History

Tamales were invented in Mexico as a portable ration to feed warriors and traveling armies. Due to their sturdy wrappers, they are extremely convenient and mess-free.

Geography

Today, nearly every Latin American country is home to some variety of tamale. The type of wrapper and filling is largely dependent on local produce availability; hence, Caribbean countries tend to use plantain leaves to wrap their tamales, whereas Mexican or Southwestern tamales are usually wrapped in corn husks. Many South American countries use banana leaves or even leaves of chard, which form an edible wrapper.

Types

A tamale can be filled with almost anything, although most tamales are based on the use of corn meal or masa. In fact, some tamales from Guatemala and Belize are filled with nothing other than masa, and are eaten in place of bread with a meal. Mexican tamales are usually filled with meat (pork or chicken) and a spicy green or red sauce, but they can also be made into a sweet treat with raisins and other dried fruit. Peruvian tamales may be filled with spicy chicken or pork cooked with peanuts, hard-boiled eggs and/or olives. Even Trinidad and Tobago make a special tamale, with meat, prunes and capers.

Misconceptions

The word "tamales" is actually the plural of the Spanish word "tamal." Tamale (with an "e" on the end) is an Americanized version of the authentic word.

Expert Insight

When making tamales at home, you may find the corn husk or leaf wrappers too fussy. Delicious tamales can also be made by wrapping the masa dough and fillings in either plastic wrap or foil and then steaming as usual. Remove the wrappers before serving and place the finished tamales on husks or leaves for an authentic look.

Tags: filled with, also made, corn husk, tamales also, tamales usually, types tamales, with meat

Pluck A Duck & Cook It

Most duck farms are in Wisconsin and Indiana reports the USDA.

Domestic ducks are fed corn and soybeans and live indoors. There are several cuts of duck available at the store including the leg or breast. You can also buy a whole duck at a farm but you will have to pluck it before cooking. Plucking can be simple if you use the right method. After the duck is plucked, it is ready to roast in the oven to create a delicious meal.

Instructions

1. Cut off the wings and legs with the kitchen shears. Try to cut as close to the wing joint as possible. Cut the legs at the knees.

2. Pluck as many feathers as you can with your fingers. Make sure to remove the tail feathers.

3. Fill a 2 gallon bucket with water to the halfway point. Heat the water. Place 1/4 lb. of paraffin wax in the hot water. Continue heating until the paraffin is melted.

4. Hold the duck by the head and submerge it in the melted paraffin. You may have to put the duck in the paraffin more than once to cover it entirely.

5. Take the duck out of the paraffin and place it on a piece of newspaper to cool. Allow it to cool for 10 minutes so the paraffin will harden.

6. Peel the paraffin from the duck. The remaining feathers should come off easily. Cut off the head and tail of the duck. Remove the entrails of the duck.

7. Preheat the oven to 350 degrees Fahrenheit. Place the duck in a roasting pan with the breast side facing up. The USDA states it will take 30 minutes per pound to cook a whole duck completely. Check the temperature with a meat thermometer. According to the USDA, the safe internal temperature for duck is 165 degrees Fahrenheit.

Tags: degrees Fahrenheit, duck paraffin, whole duck

Make Stuffed French Toast

Stuffed French toast is a fancy breakfast often found at hotels and bed and breakfasts, but you don't have to travel or go to have it. You can easily make stuffed French toast at home. French toast is a rich and satisfying meal in itself, but the stuffed version makes it extra special.

Instructions

1. Beat the cream cheese and vanilla with an electric mixer medium speed until blended. This will be the filling. Stir in the walnuts and set aside.

2. Set the brioche bread slices on a paper towel or tray, and spread 2 tablespoons of filling on each side. Top each one with a slice of plain brioche to make a sandwich.

3. Beat the eggs, whipping cream, vanilla and cinnamon together to make the batter mixture.

4. Prepare a small frying pan or griddle with oil, and set on high heat for cooking.

5. Dip each sandwich into the egg mixture to cover completely. Cook on griddle or frying pan until lightly browned on both sides.

6. Transfer to a baking sheet after each sandwich turns a light brown color. Store them in a warm oven until all sandwiches are complete.

7. Heat the preserves and orange juice in a small saucepan to make a sauce.

8. Place two sandwiches on a plate and cover with the sauce. Sprinkle with powdered sugar and finish with a side of whipped cream.

Tags: French toast, each sandwich, Stuffed French

Make Clam Chowder Thicker

Clam chowder has a stew-like consistency and several regional varieties in the U.S.

Clam chowder is a popular creamy soup in North America, with several regional varieties, such as New England, Rhode Island and Boston chowder. Generally made from combining clams with cream or milk and onions, there are several other ingredients that are specific to certain varieties of the stew. Though the milk or cream creates a thick base to begin with, they are generally watered down with broth. With a few simple tricks, you can thicken the soup to its stew-like consistency.

Instructions

1. Create the clam chowder according to your recipe. Keep it on low heat, simmering, on the stove.

2. Melt 1/2 cup butter in a small saucepan on medium heat until it is fully liquid and covers the entire bottom of the pan.

3. Sprinkle 1/2 cup flour gradually into the melted butter, continuously stirring to keep the roux from burning.

4. Stir constantly for five to eight minutes until the roux has taken on a slightly brown color.

5. Remove the saucepan from the heat and continue to stir the roux until it is slightly cooled and the risk of over-cooking is over.

6. Add the roux, a teaspoon at a time, to the chowder. Whisk it vigorously every time it is added to remove all the lumps. Wait for several minutes to see if the chowder has reached your desired thickness from the roux. If not, continue to add more, a teaspoon at a time, and then whisk and wait again.

Tags: regional varieties, several regional, several regional varieties, stew-like consistency, teaspoon time

Breadman Ultimate Instructions

The Breadman Ultimate bread maker is an appliance that allows you to make an assortment of breads by automatically mixing the ingredients and baking the bread to completion. You only need to insert the ingredients and select the correct setting on the Breadman Ultimate control panel. The Breadman Ultimate creates white bread, wheat bread, and even has a fruit and nut dispenser to add additional ingredients after the dough has been mixed.

Preparing the Breadman Ultimate

Before making bread in the Breadman Ultimate, you must prepare the unit. Unpack the unit and clean the bread pan. Remove the bread pan from the baking chamber by lifting the baking chamber lid and removing the kneading paddle (located in the bread pan) and then removing the bread pan by its handle. Clean both the kneading paddle and bread pan with warm, soapy water without fully submersing the bread pan in the water.

Wipe the inside lid and baking chamber with a warm wash rag, making sure to dry it with a paper towel. Clean the glass lid of the baking chamber with standard glass cleaner and a paper towel.

Allow the unit to dry for 30 minutes before use. Then place the bread pan back into the backing chamber and insert the kneading paddle.

Baking Instructions

To bake bread in the Breadman Ultimate, you must first gather your list of ingredients. The Breadman Ultimate Instruction Manual has a list of ingredients, or you can browse websites that list ingredients for the Breadman Ultimate, such as www.erikthered.com/breads.html.

Open the lid and remove the bread pan. Insert the kneading paddle into the drive shaft of the bread pan. Place the liquid ingredients into the bread pan first and then the dry ingredients. Create a small indentation in the dry ingredients and then add the yeast, baking powder, or baking soda.

Insert the bread pan into the baking chamber. Press down on the edge of the bread pan until it clicks into place. Close the lid and plug the unit into a standard wall outlet.

Press the Select button on the control panel of the Breadman Ultimate to move through the various bread baking cycles. Continue to press the Select button until you reach your desired cycle. Use the Crust Control button to select the color of crust you want. Press the Loaf Size button to select the size of loaf; 1 lb, 1.5 lb. or 2lb. The default setting is 2 lb.

Use the Extras button if you plan on adding nuts or dried fruits to your bread. Press the Start button to begin the kneading and baking of your bread.

Tags: Breadman Ultimate, baking chamber, kneading paddle, bread Breadman, bread Breadman Ultimate, list ingredients

Brew Turkish Coffee

It was Turkish coffee that perhaps gave rise to the phrase, 'Coffee should be black as hell, strong as death, and sweet as love.' Brewing Turkish coffee is an art in its own right, and a touchstone of Turkish culture. For the experienced coffee lover, brewing your own Turkish coffee can be a lovely experience - and drinking it, even better.

Instructions

1. Ground the coffee thoroughly - finer than espresso. Add fresh, cold fresh water to your ibrik - but only so far as the neck of the ibrik itself, to allow room for foam.

2. Add large teaspoons of coffee - a teaspoon that overflows the bounds of the spoon itself. A four-ounce ibrik would need about two heaping teaspoons, and three for an eight-ounce ibrik.

3. Add sugar, according to your taste. Stir the slurry of water, coffee and sugar until the sugar dissolves. You can also add various spices - cardamom or anise, for example - at this step.

4. Do not stir. Brew your coffee over medium-low heat. Watch carefully. Again, do not stir.

5. Pay attention as the mixture starts to froth. As the froth works its way up to nearly the top of the ibrik, remove the ibrik from the heat. Turkish coffee can froth up extraordinarily quickly, and can easily make a mess if not watched. Once the coffee has been removed, let it settle.

6. Return the ibrik to heat, and repeat Step 4 twice more, for a total of three boils. Optionally, you can stir the foam after the final third boil - this settles the grinds, but reduces the foam.

7. Let sit for thirty seconds, and serve. Serve only a little at a time - add 10-15 milliliters for each cup, and return to the first cup to add another round of 10-15 milliliters. Drink, and enjoy.

Tags: Turkish coffee, 10-15 milliliters

Freeze Vegetables No Blanching

Freeze Vegetables - No Blanching

Years ago, when raising my children, we had a really large garden, and were blessed with an over-abundance of vegetables. I canned a lot, and froze a lot.

Freezing is easier and quicker, and in my opinion, more of the original flavor is retained.

If you have a freezer and a garden, or even if you just want to keep a few things, you may want to try freezing.

Instructions

1. To blanch or not to blanch

I did it both ways and since I saw very little difference, I don't blanch, except for tomatoes. Blanching is putting your vegetables in boiling water, bringing them back to a boil, and removing them to cold water.

2. Green Beans

If you like to cook your green beans whole, then just remove the ends before freezing. Otherwise, break the beans into bite-size pieces. Wash and dry and put in bags or containers.

3. Corn on the cob

Wash and remove silks and dry as much as possible. Place whole in gallon bags.

Corn off the cob

For a creamed corn, using a sharp knife carefully, skim over the top of the kernels just enough to break them open.

Hold the corn up touching the bottom of the pan and scrape with your knife down the cob.

I have a really good recipe for cooking creamed corn that everyone loves, but I'll save that for another time.

For whole kernel corn

Scrape the corn off as close to the cob as possible without scraping the cob.

4. Zucchini

Wash the zucchini well and dry.

Using a grater, grate into julienne strips, and place enough for a recipe for zucchini bread to make later.

Slice zucchini to put in stir fries and soups; place in quart bags.

5. Green Peppers and Onions

Wash and dry and chop or dice and place in bags.

Cabbage

Grate the cabbage for use later in a creamed cabbage recipe, or in soups and stews.

Tomatoes

Dip tomatoes in boiling water to aid in removing the skin. Place in bags and freeze.

Make cabbage rolls with your cabbage and freeze.

Tags: boiling water, creamed corn, Freeze Vegetables, Freeze Vegetables Blanching, Vegetables Blanching, with your

Freeze Boiled Peanuts

Boiled peanuts are a longtime Southern tradition prepared by simply boiling raw, shelled peanuts for hours in salty water. By the end of the process, the peanut shells are soggy and the peanuts have taken on a delightfully earthy flavor. Boiled peanuts are typically enjoyed with a cold beverage outside, where the messy shells--that quite often squirt salty liquid when cracked open--can be tossed to the ground. The shelf-life of boiled peanuts is short. They generally last just a few days before they begin to go bad. However, if frozen properly, boiled peanuts will last as long as you can resist them.

Instructions

1. Pour boiled peanuts into a colander to drain the brine. Gently shake the colander to remove as much excess brine as possible.

2. Cool boiled peanuts to room temperature.

3. Pack cooled boiled peanuts into freezer-safe, air-tight, moisture-proof containers. Seal the tops of the containers well.

4. Store in your freezer at 0 degrees F or lower. If stored and frozen properly, boiled peanuts will keep indefinitely.

Tags: boiled peanuts, boiled peanuts, boiled peanuts into, boiled peanuts will, frozen properly

Sprout Chili Beans

Sort through your chili beans for rocks and broken beans before sprouting.

Chili beans, also known as pink beans, look and taste almost like pinto beans, but appear smaller, rounder and pink-brown in color. When you sprout chili beans before cooking them, they become more digestible, reducing the gas you may usually experience. Your sprouted beans will have half the starch content and will receive a boost of 2 to 3 times the minerals and vitamins. You will also notice that sprouted beans, such as pinto beans, cook faster, taking about 20 to 45 minutes instead of hours to cook.

Instructions

1. Sort through the beans, pick out and discard any stones and shriveled or broken beans. Broken beans will mold rather than sprout. Although manufacturers take steps to remove stones before packaging, some can slip through.

2. Place the chili beans in a quart-sized jar, fill it with cool water and cover the jar opening with cheesecloth or a plastic sprouting screen. Secure the cloth with a rubber band or the screen with a metal canning jar ring.

3. Soak the jar containing water and dried chili beans for 8 hours or overnight.

4. Drain out the water through the cheesecloth after soaking, fill the jar with water to rinse the beans, then drain the water once again. Ensure you drain all of the water out to prevent the beans from rotting.

5. Place the jar containing the drained chili beans in a dark place, such as a cupboard. Lay the jar on its side.

6. Rinse the beans with fresh water and drain them twice daily, then return the drained beans to the cupboard, laying the jar on its side each time.

7. Put the chili beans in a large bowl when you see sprout lengths of 1/2 to 3 inches. It takes about 3 to 5 days for the beans to sprout. Rinse them with cold water, discarding any loose skins you may find floating.

8. Store your sprouted chili beans in the refrigerator and cook and eat them within a few days in your favorite chili bean recipe.

Tags: chili beans, beans before, beans will, chili beans, drain water, fill with, pinto beans

Make Spinach Vegan Quiche

Traditional egg-based quiche can be made vegan with the substitution of tofu.

Quiche is a favorite dish for brunch and light, healthy meals. Because it is traditionally made with eggs, it can be hard to imagine that one can be made to be vegan-friendly since vegans eschew the consumption of all animal-based products, from meat and dairy to honey and eggs. Soy-based tofu is the substitute that makes this classic French dish work. Fresh or frozen spinach added to the recipe adds flavor and moisture to the quiche.

Instructions

1. Prepare the crust for your quiche. Many readymade crusts are already vegan. Look for milk, whey, eggs or honey in the crust. You can also make your own crust by pulsing 1 ½ cup whole wheat flour, 1/3 cup oil and 3 tbsp. water in a food processor. Press into a lightly greased pie plate and place it in a refrigerator to cool.

2. Preheat the oven to 375 degrees Fahrenheit.

3. Thaw half a package of frozen spinach. If using fresh spinach, wilt it slightly with a frying pan or steam it in a steamer basket.

4. Saut onion, green pepper and squash in a lightly oiled pan, until soft. Drain out excess oil and set it aside. Instead of pepper and squash, you could also use mushrooms.

5. Wrap a 1-lb. brick of tofu with paper towels or a cotton cloth to press out excess moisture. If you have a tofu press, use it to drain the liquid for efficiently. Transfer the brick in pieces to the bowl of a food processor.

6. Add in nutritional yeast, olive oil, garlic powder, salt, turmeric, cayenne, paprika, basil and black pepper. Also add in spinach.

7. Pulse to combine the tofu mixture. Taste and add more seasoning as desired. Spoon into the prepared pie crust and smooth with a spoon.

8. Bake for 35 minutes to an hour, or until the tofu is firm and golden in color. Let it cool before serving.

Tags: food processor, frozen spinach, pepper squash