Recipe to make pizza dip. This is an easy recipe to cook pizza dip. Prepare and serve pizza dip for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.
Instructions
1. Step one in making pizza dip with this recipe is to mix together the cream cheese and yogurt and spread on the bottom of a pie pan, cake pan, or small casserole dish.
2. Step two in cooking your pizza dip like this one, is to on top of the mix from step 1, spread the pizza sauce.
3. Sprinkle the Italian seasoning over the sauce. Scatter the pepperoni and green pepper over all. Cover with the cheese.
4. The final step to make Pizza Dip with this recipe is to bake @ 350* for 10 minutes. Serve with tortilla chips.
5. Dip recipes are good recipes to learn to cook with. This pizza dip recipe helped me learn to cook. If you have a recent grad, or another child heading away from home soon, help them learn to cook for themselves before they leave home.
Tags: easy recipes, learn cook, , , with easy, recipes
Clean the skin on the potatoes thoroughly before cooking them.
Russet potatoes have creamy white, fluffy flesh that makes them one of the most favored potatoes for baking. Microwave-baked potatoes take less time to prepare than oven-baked versions. The microwave also only uses a fraction of the energy compared to the oven, making it the best choice if you are only cooking one or two potatoes. A makes a healthy meal or side, as it has no fat and less than 200 calories. It is also rich in fiber and other nutrients.
Instructions
1. Scrub the potato under cool running water with a vegetable brush. Remove all the dirt from the surface of the potato.
2. Pierce the potato four to six times with the tines of a fork. Pierce on all sides so that steam can escape the potato as it cooks.
3. Wrap the potato with a paper towel. Set it inside the microwave.
4. Microwave on high power for four to six minutes, or choose the baked potato setting on your microwave if available. Turn the potato over halfway through the cooking time.
5. Leave the potato in the microwave for five minutes once the completes. The steam inside the microwave finishes the cooking process during this standing time.
6. Serve the potato immediately. Alternately, wrap it tightly in plastic wrap and store in the refrigerator for up to 24 hours before serving.
Fruit comes in many different forms, with two of the most popular being natural or fresh fruit and dried fruit. Each of these types of fruit provides intense flavor as well as the nutrients that you need to be healthy. Many people assume that fresh fruit is a better alternative, but, depending on what you eat and how much you eat, dried fruit may be a better option for you.
Taste
When comparing fresh fruit with dried fruit, the issue of taste is important. For most people, few things are better than biting into a fresh peach, apple or banana. The moisture in the fruit adds a lot to the overall taste experience, so many people prefer to eat fresh fruit.
Although dried fruit is not moist like fresh fruit, often the flavor is more vibrant, which for some people makes up for the lack of moisture. If you like intense fruit flavor and you don't mind the fruit being just a bit sweeter, you might find that dried fruit is more to your liking.
Nutritional Value
When shopping for fruit, you shouldn't assume that fresh fruit is better. The main difference in nutritional value between the two is that the dried fruit is often slightly lower in vitamin C. If you are buying fresh fruit only because you assume that it is better for you, you can now buy dried fruit if this is more convenient for you or if you just enjoy eating it more.
Shelf Life
Shelf life has to be considered when it comes to fruit. With fresh fruit, you have two to five days to eat it before it becomes overripe and starts to rot. If you eat fruit every day, consider buying fresh fruit.
If you don't always use the fresh fruit that you do have on hand, you might want to think about switching to dried fruit. Dried fruit is often good for up to a year or two, if sealed. Once you open it, as long as you reseal it, the fruit can be kept for several weeks at a time.
Additives
Fresh fruit is often best for those who try to avoid eating additives. Dried fruit may have more sodium than fresh fruit. Look at the additives in the dried fruit that is available to you, as additives differ from brand to brand. Some brands are simply dried fruit without additives, but others do include additives.
Cost
Before you assume fresh fruit is cheaper, you should consider how much fresh fruit you throw away. If you throw fruit away often, you may find that dried fruit is cheaper in the long run, because you don't waste it. If you throw away fruit, you are likely paying more for fresh than you would for dried.
Tags: fresh fruit, dried fruit, dried fruit, fruit often, assume that, fruit better, that dried
Fondant is a pliable dough made from sugar. It can be rolled out and used to cover a cake, cut into shapes or used to decorate cupcakes. Fondant is very sticky when rolled, so a coating of powdered sugar is often used on the rolling surface to keep the dough from sticking. Powdered sugar tends to get all over the fondant and does not brush off, especially on darker colors.
Instructions
1. Place your fondant-covered cake on a clean work surface. Ensure that there is no powdered sugar present that can stick back onto the cake after it has been cleaned off.
2. Take a small ball of leftover fondant. Ensure you use the same color fondant as the cake so that color does not transfer. Rub the fondant on the cake with the ball of fondant in your hand. Smooth it over the cake and concentrate on the areas where there is powdered sugar. Buff out any powdered sugar spots that can be seen on the fondant surface. Do not reuse the ball of fondant for decorations.
3. Pour a small amount of vodka into a bowl. Dip a cake decorating brush lightly in the vodka. Paint a thin coat of vodka over the surface of the fondant. Ensure you cover the entire cake, since vodka will leave a sheen on the surface. The powdered sugar should lift away from the cake. If you have a cake decorating airbrush, you can fill it with vodka and spray the cake.
Strawberries dipped in chocolate are a relatively healthy dessert.
Chocolate covered strawberries bring to mind romance and deliciousness, but they are also a healthy dessert compared to many others. Strawberries are high in Vitamin C and dark chocolate is full of antioxidants and mood-boosters. The dessert is easy to make and a definite crowd-pleaser due to the combination of colors, tastes and textures. The dish is easily kept warm using a fondue set, but if you do not have one a metal pan and a regular bowl will suffice.
Instructions
1. Place 6 oz.. dark chocolate and 3 tbsp. half and half in a small pot and place it on the stove over medium-low heat. Stir with the wooden spoon until the chocolate has melted. If you desire a richer , add two tbsp. butter and 2 tbsp. cognac to the pan and allow the mixture to reach a simmer before adding the chocolate and half and half.
2. Light the candle under your fondue pot and pour the mixture into it. Stir it occasionally to avoid burning the chocolate. If you do not have a fondue pan, pour the melted chocolate into a small bowl. The chocolate will stay warm for approximately 20 minutes.
3. Dip strawberries into the melted chocolate to cover them. Eat immediately or lay on a parchment covered sheet pan to allow the chocolate to cool and harden.
Tags: melted chocolate, chocolate mixture, dark chocolate, fondue pour, fondue pour melted, half half
This very easy, simple salad has a long, rich history. It was created in the 1890s at New York's Waldorf-Astoria hotel by maitre d' Oscar Tschirky. The original salad contained only mayonnaise, apples and celery, but today is usually served with walnuts and other ingredients. This recipe serves four to six.
Instructions
1. Cut the white ends off the celery ribs. Use a vegetable peeler to peel off the strings that cover the outside of the ribs.
2. Dice the ribs into 1/4-inch squares.
3. Cut the grapes in half, and use your fingers or a knife to break the walnuts into pieces.
4. Wash, core and dice the apples. (See Tips for apple varieties.)
5. Place the apples, grapes, walnuts and celery in a bowl. Add the mayonnaise and sour cream and stir everything together. Squeeze a few teaspoons of in, stir well, and taste - the lemon juice should be almost undetectable.
6. Arrange a large whole inner leaf of romaine on each plate and top each one with a scoop of the salad.
Tags: , Classic Waldorf Salad, lemon juice, Make Classic, Make Classic Waldorf
The Asian continent stretches thousands of miles from the Middle East, through the Indian subcontinent and on to Japan. And the myriad countries found there have all made their historical culinary contributions.
Geography
There are basically three Asian dietary cultures, mostly unique, but sometimes overlapping. They are divided into the southwest, northeast and the southeast cultures.
China
China is part of the northeast culinary culture. It is believed that Chinese cuisine originated in the 15th century B.C. Over the centuries, two influential Chinese--Confucius and Tao--helped shape their country's food. Confucius focused on making harmonious dishes by blending ingredients, while Tao was more interested in the nutritional benefits of recipes.
Japan
Along with China and Korea, Japan is part of the northeast region. In the third century B.C., Korea passed its rice-cultivating techniques on to Japan. Korea also introduced Buddhism to Japan in the sixth century B.C., which resulted in meat being banned for consumption.
Southwest
India is one of several countries included in the southwest. Its culinary roots were planted by Persian-Arabian influences. Vegetarianism was prevalent for thousands of years. Due to Hinduism, cows were used only for their milk. Muslim influence changed the diets of many by introducing various meats for kebabs and curries in what is known as Mughlai cuisine.
Southeast
In 13th-century Thailand, one of several countries in this region, food was either boiled or grilled, eaten raw, or preserved and ground into dips.
Pressure canning extends the lifetime of pasta sauces for 2-5 years. Although some sources list high-acid foods as only being good for 18 months, that's because they assume they were boil-canned, not pressure canned. Tomatoes in season aren't expensive, so even if you haven't grown your own tomatoes, canning can still save money. Canning foods in season is also "green," since it promotes eating local produce and reduces the man-hours and fossil fuels needed to transport fresh produce.
Instructions
1. Clean canning jars and bands with hot soapy water and rinse thoroughly. Always use fresh lids.
2. Heat the jars and lids in a pan. This is not to sterilize them, but to keep the jars from breaking when you fill them with hot tomato sauce. Turn the jars upside down in a pan with three inches of water in it. Boil the water and then turn the heat off. Leave the jars in the pan until you're ready to fill them.
3. Cook your sauce according to your recipe. If you don't have a time-tested or family tomato sauce with meat, you'll find plenty of recipes in Italian cookbooks or online recipe sites.
4. Remove one jar at a time and fill it with sauce, leaving one inch of space at the top of the jar.
5. Clean the neck of the jar to remove any spilled sauce that could block a tight seal. Place the lid on the jar and hand tighten the band on the jar.
6. Put four inches of water in the pressure cooker and then put in the jars.
7. Put the lid on the pressure cooker and turn on the heat. Leave the vents open for 10 minutes to remove the air from the inside. If you have a weighted canning pressure cooker, leave the weight off for those 10 minutes. After that, close the vents and add the weight if applicable.
8. Reduce the heat, but keep the cooker at pressure. Follow your manufacturer's instructions on do that.
9. Leave the pressure canner at pressure for 60 minutes for pints of sauce and for 70 minutes for quarts. When the time is up, turn off the heat and allow the pressure cooker to equalize. Once that's done, remove the jars using a jar lifter and place them somewhere to cool completely, often overnight.
10. Check the seal after the jars have cooled by pressing down on the center of the lid; it shouldn't move and should already be sealed. Remove the bands and store the jars.
Lemonade is the drink of summer. From kids lemonade stands to grown-up lemonade cocktails, it is one beverage that has stood the test of time. While classic lemonade is always in style, creative garnishes dress up lemonade for any special occasion, such as kids parties and summer gatherings. Read on to learn garnish lemonade.
Instructions
1. Add extra flavor to a cold glass of a sprig of mint and some fresh raspberries.
2. Serve lemonade with a scoop of fruity sherbet for a tasty lemonade float.
3. Keep lemonade chilled with a garnish of frozen blueberries in lieu of ice cubes.
4. Mix up a lemonade punch with equal parts lemonade and ginger ale. Garnish with floating slices of oranges topped with Maraschino cherries. Trim the bottom of the cherries so they will sit flat on top of the orange slices.
5. Serve lemonade with bamboo fruit skewers. Add raspberries, blueberries and strawberries to the skewer and place inside a tall glass of lemonade. This is a fun Fourth of July drink garnish.
6. Try serving old-fashioned lemonade. Squeeze the juice of half a lemon into a glass and add cold water. Leave the lemon half in the cup for added flavor. Add sugar to taste.
7. Create a lemonade slushy in a blender with ice. Serve in ice cream Sunday dish for a tasty and refreshing treat. Mix in some fresh watermelon for even more summer flavor.
This article will give you instructions for making a Maui Island Style homemade teriyaki sauce marinade. My husband got this from his father, who got it from his father, who brought this over from Japan. This recipe is not a secret, but it is the first time we've posted it on the internet. Everyone has their own version, but this is the teriyaki marinade made by our family.
Instructions
1. To make island style teriyaki sauce marinade, put brown sugar in the large mixing bowl. To this, add the soy sauce. Mix until the sugar has completely dissolved.
2. Add the rest of the ingredients and mix well. Put whatever meat you wish, beef, pork or chicken into the marinade. Cover the bowl and refrigerate. Turn occasionally to make sure all the meat is covered.
3. For the best results, the meat must stay in the teriyaki marinade sauce for AT LEAST 2 hours, though overnight is preferred for the best saturation. Ready to grill and enjoy!
Tags: from father, Island Style, , teriyaki sauce, teriyaki sauce marinade
Wine display serves as a serious art form for some and a more utilitarian one for others. Wine must be displayed in a way that reflects the taste of the owner and preserves the taste of the wine. Some wines are ruined when displayed in places that are too humid or bring in too much sunlight. For preservation purposes, you may choose to store your wine underground and display only a few bottles during social gatherings. With a few pointers, you can expertly display your wine in a manner that best suits your needs.
Instructions
1. Choose a wine rack that works well with the colors of the room. A sturdy dark oak, mahogany or wrought-iron rack looks flattering in most homes.
2. Position the wine bottle so that every label is visible. This will help you catalog your wine so that the bottle you are looking for is easy to recognize. Bottles all facing the same way appear professional even if the rack you display them on is not upscale. You can choose to a few bottles from your collection at a time on a rotating basis.
3. Choose a method of display that reflects your level of use. For example, if you use wine frequently in cooking, an easily accessible rack of simple design placed in the kitchen is a suitable way to display the wine. If you are a connoisseur who collects specific varieties, you may choose a more ornate display rack placed in a prominent position to act as a focus piece in a room.
4. Display the wine in an area that will be safe for the wine to age well. This means choosing an area that has a steady temperature. High temperatures can adversely affect the taste of your wine, so avoid windows where sunlight can pour in onto the bottles in the summer. Typically, a cooler or darker area of the home will work best.
Tags: , , display only, display only bottles, only bottles, that reflects
Potato salad is a side dish that may be made in advance and refrigerated.
Potato salad is a popular side dish, especially in the summer. Recipes vary, but most potato salad contains mayonnaise or a similar salad dressing and sometimes mustard. Potato salad is one dish you can make in advance of a party or picnic, but to make sure it's safe to eat and retains its good flavor, you must store it properly. Storage rules for potato salad are the same, whether the salad contains mayonnaise or a mayonnaise alternative.
Instructions
1. Place the in a clean, plastic lidded container, using a clean serving spoon. The container should be large enough to hold the potato salad, without it overflowing the container, so the lid can close tightly.
2. Put the lid on the container. A lid prevents debris from falling into the salad, contaminating it, and also prevents the potato salad from losing moisture.
3. Place the container in your refrigerator. The refrigerator's temperature should remain between 34 and 40 degrees Fahrenheit. Keep the refrigerated until you're ready to serve it.
Fluffy, soft and full of vitamin C, B6 and potassium, a cooked potato is a delicious treat. However when a potato goes bad, they turn punky and shriveled or sprout into an unwanted mess. Left for too long, and a potato will eventually mold over, encouraging flies and other vermin to create a habit in its rotting contents. Keep from spoiling by storing them in the right environment. When cooked properly, a firm-fleshed potato tastes good on its own or combined with other ingredients.
Instructions
1. Choose healthy potatoes to keep them fresh for the longest amount of time. Potatoes should have firm flesh and a thin skin dimpled with holes. Don't worry if your potatoes are dirty or dusty, but do avoid choosing potatoes that are moldy, soft or sprouting tubular extensions.
2. Place the potatoes in a breathable container, such as a mesh bag. Make sure the potatoes are completely dry and wet conditions can make them sprout faster.
3. Store the potatoes in a cool dark place, such as root cellar or pantry. Do not place the potatoes near other fruits or vegetables as this can cause them to sprout quicker. The ideal temperature for a potato ranges between 57 and 67 degrees Fahrenheit.
Foods are considered kosher by their preparation and combination with other foods.
The rules of what does and does not constitute food as kosher according to Jewish guidelines can be confusing. While some foods are never , others are kosher until they are combined in a dish with another food. Many delis, grocery stores and restaurants feature a certified kosher stamp on products and menu items, so you can be sure their food is kosher.
Kosher Meats
Some meat, including pig, horse and shellfish, are not kosher at all. Meat from other animals, including cow, sheep, goat, deer, chicken, turkey and most fish, are considered kosher if certain guidelines are followed. This holds true for the flesh as well as the organ meat and milk of the animals. For the meat to be considered kosher, the animal must be slaughtered in accordance with Shechitah law, which is considered the most humane way of killing an animal. An animal that dies of natural causes is not considered kosher. In preparation, the blood must be drained from the meat before consumption, either by broiling, soaking or salting the meat.
Kosher Produce
Fruits and vegetables are all considered kosher. However, bugs and worms are not kosher, and produce must be carefully inspected before pronounced kosher. Special care must be taken with greens like lettuce because it's easy for bugs to hid in the leaves. Grapes are also a point of concern because rules state that wine and grape products must be made by Jews to be . Therefore, some wines and grape fruit juices are not considered kosher.
Food Separation
According to the Torah, it is not considered kosher to "boil a kid in its mother's milk," meaning that dairy and meat should not be eaten together at the same meal. For example, a pepperoni pizza or a cheeseburger, while made up of kosher foods, would not be considered kosher because of the mix of dairy and meat. However, fish and dairy may be combined, as can dairy and eggs.
Misconceptions
Most kosher foods are identified with a , usually with the Hebrew letter "heksher." This means that the food is kosher in regards to Hebrew law. However, it does not mean that the food has been blessed by a rabbi or otherwise. Food is not made kosher by a blessing, although many Jews choose to say a blessing before eating. And even if a food is certified kosher, mixing in with another may eradicate that and make a non-kosher dish.
Spun sugar is a delicacy pastry chefs use to garnish fancy desserts. Although it is not difficult to concoct, making it can leave a sticky mess in your kitchen. However, the results are well worth the effort, as you'll discover when you present your delicious treat to your guests.
Instructions
1. Prepare surfaces. Cover the floor with newspaper. Place over your countertops.
2. Grease the backs of small bowls with oil, if you plan to make basket-shaped decorations. This acts as the form for the basket.
3. Mix the spun sugar, using the ratio of 2 parts sugar to 1 part water. First pour the water into the saucepan. Turn heat on medium. Slowly pour the sugar into a mound in the center of the pan. Gently tap sugar mixture until all the sugar is under water.
4. Cover and let cook until the sugar dissolves and the mixture turns a light caramel color. Remove the lid and swirl the pan to further mix the ingredients.
5. Test to see if the mixture is the right temperature. The mixture should be a reddish amber color when it finishes. Drop a bit on a white saucer to check. Or a candy thermometer should read 310 degrees Fahrenheit.
6. Remove candy from heat, and let cool for a minute or two. Let some of the mixture drip off a fork.
7. After the attains the desired consistency, drizzle it on the in various shapes. You can use a fork or skewers, or shape it on the back of the bowls. You can also form the by hand.
Candied apricots are decadent enough to be enjoyed on their own, or you can add them to a variety of desserts. Enhance homemade holiday cakes, breads or biscotti with the sweet fruit as a special treat. Start with whole, dried apricots and cover them with a sugar glaze. The glaze will dry to a shiny finish, making the dried fruits as decorative as they are delicious. For the best taste, candy only high-quality dried apricots. Add this to my Recipe Box.
Instructions
1. Pour 4 1/2 cups of white granulated sugar and 1 cup of water into a medium saucepan. Turn the heat to medium-low and stir the mixture until the sugar dissolves.
2. Stir 1/3 cup of light corn syrup into the . Turn the heat to high and bring the mixture to a boil. Boil the syrup until it reaches 340 degrees when checked with a candy thermometer. Remove the syrup from the heat.
3. Cover a baking sheet with wax paper.
4. Dip 36 whole dried apricots into the syrup, one at a time, using a fork or a wooden skewer. Completely cover the apricots in the syrup.
5. Refrigerate the sheet of candied apricots uncovered in a refrigerator overnight to allow the glaze to set.
Spaghetti tacos got their start on an episode of "iCarly," the Nickelodeon channel's hit children's show. The show's creator intended the dish to be a one-time gag, but it quickly became clear that spaghetti tacos had struck a chord. Now, the dish a running joke on "iCarly," and children in the real world are asking their parents to make the tacos for dinner. Making spaghetti tacos doesn't take much more than cooking up your favorite spaghetti and stuffing it into a hard shell.
Instructions
Noodles
1. Bring a pot filled with about 8 cups of water to a boil.
2. Add the spaghetti noodles to the pot and stir. Bring the water back to a boil and cook until the noodles are soft but not limp. Cooking time is typically about 10 minutes.
3. Drain the noodles in a colander. Rinse with hot water to avoid clumping.
Sauce
4. Brown the ground beef in a large skillet.
5. Drain any excess grease from the ground beef.
6. Add the spaghetti sauce to the ground beef and bring to a simmer.
Tacos
7. Warm the taco shells in the oven or microwave according to the instructions on the package.
8. Stuff the spaghetti into the .
9. Top with Parmesan or mozzarella cheese if desired.
A sweet smelling vanilla extract based perfume is waiting to be made in your kitchen. Simply gather fresh lemon juice, vanilla extract and a saucepan from your kitchen and buy a glass container and a perfume bottle to be on your way to making your own trademark vanilla extract perfume.
Instructions
1. Squeeze enough lemons to get ? cup of fresh lemon juice. Add six drops of vanilla extract to the cup of lemon juice and stir until both ingredients mix thoroughly.
2. Add 1 cup of water to a saucepan. Add the lemon juice and vanilla extract mixture to the saucepan.
3. Heat the solution on the stove on a high setting. Cover the saucepan with a lid when it reaches a boil and let it boil for 2 minutes.
4. Place the saucepan in the refrigerator. Leave the saucepan and the solution in the refrigerator to cool for 5 minutes.
5. Remove the saucepan from the refrigerator. Boil the vanilla and lemon juice solution again by following step 3.
6. Transfer the mixture to a clean glass container after it's finished its second 2-minute boiling. Refrigerate the solution for at least 1 hour.
7. Pour the vanilla extract and lemon juice perfume into a new perfume bottle.
Bruschetta is traditionally seasoned with olive oil and garlic.
Bruschetta is a traditional Italian appetizer that can also be served as a snack. Originating in the Tuscan region of Italy, bruschetta is traditionally made from grilled bread seasoned with garlic and extra virgin olive oil. It is usually served with a vegetable topping or accompaniment, one possible flavor combination being tomato and basil. Bruschetta can be served with a glass of chilled white wine before the start of a meal.
Instructions
1. Prepare the tomato accompaniment before cutting the . Immerse the tomatoes in boiling water for one minute, drain and pat dry. Remove the tomato skins using a sharp knife. Cut the peeled tomatoes into quarters and remove the seeds, juice and stems.
2. Chop the tomatoes finely. Place the tomatoes, garlic, oil and vinegar in a bowl and mix together with the chopped basil. Add salt and pepper to taste. Place the tomato topping in a bowl with a spoon ready to be served with bread.
3. Slice the baguette and cut into 1/2-inch slices. Toast the slices on a griddle for one minute each side until the bread is crispy. Score each slice two or three times with a sharp knife. Rub each bread slice with a clove of garlic and season with salt and pepper. Drizzle half a teaspoon of olive oil over the top of each one.This recipe will make 24 small slices
4. Place the bread slices on a serving platter, olive oil side up and serve with the tomato as an accompaniment. To create a different flavor, try serving an additional topping such as mozarella cheese or black olives.The bruschetta should be served immediately.
Tags: served with, bread slices, extra virgin, extra virgin olive, garlic extra, garlic extra virgin, salt pepper
Some of the best tasting foods are that way because of their sauces. The French are known for their delicious sauces that transform a plain piece of meat into a delectable, tasty dish. Onion and wine together make for a versatile sauce that you can pair with chicken, beef, sausage or vegetables. So, whatever you're cooking tonight, make it a little more exciting with a savory onion and wine sauce.
Instructions
1. Chop or slice the onions on the cutting board to the . Melt the butter in a sauce pan on low heat. When the butter is completely melted, add the onions. Saute the onion until it's soft and slightly brown.
2. Add the garlic. Saute the onions and garlic together for a few minutes. Depending on the meat you are cooking, you can add the beef or chicken stock to the onions and garlic. Continue to cook on a low flame for a few minutes.
3. Pour the wine and cream into the mixture and allow it to thicken. Once it has reached the desired thickness, pour it on the meat or vegetables.
Pressure canners are a safe way to preserve many foods.
Pressure canning refers to using a pressure cooker to process jars of food in order to keep them from spoiling. Pressure canning is appropriate for low-acid foods. Food that is canned by pressure cooking will store in your pantry for months, allowing you to enjoy the summer bounty all year long.
Instructions
1. Place a canning rack inside the pressure canner. Fill the pressure canner half full of hot water. Bring the water to 180 degrees for hot-packed jars or 140 degrees for raw-packed jars.
2. Add the jars to the water. Add more water if necessary to bring the level to 2 or 3 inches above the top of the jars. Fasten the lid.
3. Turn the the canner to its highest level. Bring the water to a boil. Steam will escape in a cone shape from the canner's vent port or petcock. Keep the heat high for 10 minutes.
4. Place the counterweight or weighted gauge on the canner's vent port, or close the petcock. It will take 3 to 10 minutes for the canner to pressurize.
5. Start timing when the pressure gauge reads the number recommended in a canning manual for the type of food you are preserving. Pay attention to the pressure gauge throughout the canning period. Adjust the heat as needed to keep it in range.
6. Turn the heat off under the canner when the time is up. Allow the canner to cool completely before opening the lid.
Protein-rich foods like steak are favorites of those on low-carb diets.
The induction phase of the popular low-carbohydrate diet plan called the Atkins Diet is designed to limit the intake of glucose. When the body does not have glucose, which is found in carbohydrate-rich foods, it begins to use stored fats as an energy source. As a result, foods that are part of the induction phase tend to be low in carbohydrates and high in protein.
Proteins
Chicken is a good source of protein.
Protein and fat sources such as poultry, fish, red meat, shellfish and eggs are suggested during the induction phase. Atkins, for instance, recommends consuming 4-6 ounces of protein rich food at each meal, including breakfast. Trimming the fat away from the meat is not necessary. Acceptable fish include trout, salmon and tuna. Chicken, pheasant, quail and turkey are recommended poultry sources. Other meat sources include bacon, beef, lamb and pork.
Fat sources
Olive oil is among those recommended for Atkins Diet followers.
Fat sources such as butter, mayonnaise and oils are also acceptable foods. Butter, olive oil, safflower oil, canola oil and mayonnaise are all among those safe to eat during the induction phase. Atkins recommends using 1 tablespoon of oil on salads or vegetables.
Vegetables
Mushrooms can be added to a salad to keep it lively but low-carb.
Although the induction stage is a feature of a low-carbohydrate diet, some carbohydrates are acceptable. A sum of 20 grams of carbohydrates can be consumed each day. Acceptable sources include salad greens and vegetables. Carbohydrates from pastas, bread, grain or starchy vegetables such as potatoes are not allowed. Salad greens that fall underneath the guidelines of the Atkins diet include peppers, romaine lettuce, celery, bok choy, mushrooms, iceberg lettuce and several other choices. Limited amounts of vegetables such as spinach, cauliflower, eggplant, asparagus and okra are also permitted.
Tags: induction phase, among those, during induction, during induction phase, , low-carbohydrate diet
Vegetarian broccoli soup is typically made from a cream base with other vegetables and spices used to enhance flavor. Some of the most common additions include crushed tarragon and mushrooms. This recipe yields approximately 6 to 8 servings of vegetarian broccoli soup, which can be easily modified for vegan diets if necessary.
Instructions
1. Fill a large stock pot with water and bring to a boil over medium-high heat. Add the and boil for 4 to 5 minutes or until tender but firm. Drain the excess water and set the broccoli aside.
2. Wipe the mushrooms clean with a damp cloth. Do not place them under running water or submerge them, as they will absorb the water and become spongy in texture. Slice thinly and set aside.
3. Melt the butter in a large stock pot over medium heat. Add the flour by sprinkling in a handful at a time while stirring constantly with a wire whisk. The resulting sauce is known as a roux, which is used to thicken the soup.
4. Add the vegetable broth to the roux by pouring it in a constant stream and whisking constantly. Bring the mixture to a rolling heat, and then reduce the heat to medium-low.
5. Add the broccoli florets, mushrooms, milk and tarragon. Simmer the soup for 10 to 15 minutes or until heated through, but do not allow it to come to a boil. Remove from the heat and add salt and pepper to taste. Serve immediately.
Jellied cranberry sauce, that brightly-colored holiday treat, doesn't need to be taken from a can. You can make it at home much the same way you would make jelly, with a few ingredients from the grocery store.
Ingredients
Homemade usually contains fresh cranberries, water or juice, sugar, and pectin or gelatin. Though the cranberries themselves contain pectin, pectin or gelatin is usually added to ensure that the sauce will jell.
Process
After the cranberries have been lightly cooked with sugar, the juice is strained out. Then pectin or gelatin is added to the juice and thoroughly mixed in. Sometimes the sugar is added after the pectin or gelatin is added instead of at the beginning.
Setting and Serving
The liquid is poured into lightly oiled molds and chilled until set, usually a few hours. The molded jellied cranberry sauce can be eaten as soon as it is set. The cranberry sauce can also be poured into sterilized jars and heat processed, to last for up to a year.
When going out to a picnic or a potluck, everyone expects someone to bring a potato salad. So, why not be the one to do it this time, but give them a surprise. Instead of a regular potato salad, why not try a nice and refreshing sweet potato salad? It will charm their taste buds and give everyone an unexpected twist.
Instructions
Sweet Potato Salad
1. Preheat oven to 350 degrees. Chop walnuts and place on baking sheet. Bake in oven for about ten (10) minutes. Take walnuts out and allow to cool.
2. Take sweet potatoes and grate on cheese grater. Place sweet potato shreds in large bowl. Add carrots to bowl. Core and chop apple, leaving skin on, bite-sized pieces, and add to bowl. Place walnuts and grapes on top. Mix ingredients together.
3. Pour apple cider into small bowl and add vinegar, oil, lemon juice, sugar, pepper and garlic to cider.
4. Mix until all ingredients are incorporated. Pour dressing over mixture. Mix until all ingredients are covered with dressing.
5. Place two romaine lettuce leaves on plate. Spoon sweet over leaves. Top with crumbled blue cheese and red onion. Serve cold.
Route 9 in New Jersey, is a highway that runs through the states of Delaware, New Jersey and New York. New Jersey is a region that offers historic sites, museums and recreational activities, as well as many dining destinations. If your travelling on Route 9, and you feel like eating Italian food you will have plenty of options to choose.
Nonna's
Nonna's Citi Cucina is a modern family-style Italian restaurant in Manalapan, located at Route 9 North between Union Road and Route 520. The restaurant recently had a makeover and a new menu called Citi Cucina offers a variety of sandwiches, salads or traditional spaghetti and meatballs. Every Saturday night there is a live DJ and half-price on the appetizers. The family style menu is a three-course meal that includes includes assorted meats, chicken or vegetables; the platters are generously portioned and designed for sharing. If your interested in learning cooking techniques Nonna's Citi Cucina offers demonstrations. The restaurant is open daily serving lunch and dinner. Catering is available.
Nonna's Citi Cucina
190 Route 9 North
Manalapan, NJ 07726
732-536-9050
nonnasnj.net
Carlo's Gourmet Pizzeria and Restaurant
Carlo's Gourmet Pizzeria and Restaurant is a family-owned restaurant with two locations on Route 9 in Marlboro and Manalapan. Both locations offer homemade Italian food prepared daily, as well as a gluten-free menu. The atmosphere is casual, family-oriented with a kids menu. Baked pasta dishes include ravioli, lasagna and eggplant parmigiana. Gourmet pizzas include chicken parmigiana, assorted meat and vegetarian varieties. Hot heroes, wraps and calzones are also offered. The restaurant is open daily serving lunch and dinner. Catering and free delivery are available.
Carlo's Gourmet Pizzeria and Restaurant
326 Route 9
Marlboro, NJ 07746
732-536-6070
356 Route 9 North
Manalapan, NJ
732-972-1477
carlosgourmetpizza.com
Via Roma Pizza & Restaurant
Via Roma Pizza & Restaurant offers traditional Italian menu, specializing in gourmet pizzas. The atmosphere is casual and family-oriented. Pasta dishes include your choice of pasta with marinara, alfredo or a meat sauce. Entr es include traditional Italian cuisine such as baked ziti, eggplant parmigiana and baked lasagna. Pizza specialties include gourmet chicken, vegetarian and meat. Homemade oven-baked focaccia sandwiches and submarine-style sandwiches are also available. The restaurant is open daily serving lunch and dinner and catering is available.
Via Roma Pizza & Restaurant
2360 Lakewood Road - Route 9
Toms River, NJ 08755
732-364-1980
viaromatomsriver.com
Tags: , Nonna Citi, Nonna Citi Cucina, Carlo Gourmet, Carlo Gourmet Pizzeria, daily serving
Keep these guidelines in mind when measuring dry ingredients for recipes.
Instructions
1. Measure teaspoon and tablespoon measurements with a set of standard measuring spoons. Serving teaspoons aren't the same as a measuring teaspoon.
2. Make sure ingredients are leveled off and even with the rim of the spoon.
3. Use the same set of measuring spoons each time; precise sizes vary .
4. Measure cup measurements with a set of standard dry measuring cups. (Liquid have a spout; dry measuring cups have an even rim.)
5. Make sure ingredients are level with the rim of the cup.
6. Unless specified in a recipe, cup measurements should be unsifted.
7. Use the same cups every time. Cup measurements are supposed to be standardized, but precise sizes vary among manufacturers.
8. Carefully clean spoons and cups after each use.
9. Measure dry ingredients for baking recipes with a kitchen scale, if possible. Due to the settling of flour and other ingredients, weighing is the most accurate measurement.
Tags: measuring cups, among manufacturers, , Make sure, Make sure ingredients, measurements with
Many elements that constitute beauty are fleeting--collagen is one of them. Over time we lose much of this precious provider of skin elasticity. You may utilize natural or synthetic collagen boosters and fillers to help stay the hands of time, but have you ever wondered what properties make collagen, or the lack of it, our friend or foe?
Protein
Collagen itself is a fibrous protein that makes up about 25 percent of your skin's total protein. You may be familiar with the elasticity properties and firming results of collagen, but its protein fiber also allows it to support and heal organs, joints, connective tissue, and skin. As we age, collagen production decreases, causing muscles, ligaments, and joints to suffer, and causing some of our suffering when the mirror reveals more wrinkles.
Collagen consists of 19 amino acids. Two are unique and not found in other proteins. The most prominent contributing amino acids in collagen are proline, glycine, hydroxyproline and hydroxylysine. The combination of amino acid elements and structures in collagen are responsible for its strength and elasticity.
Blood Flow
One of the reasons collagen's elasticity is hard to come by and dwindles over time is the limited blood flow to its structures. As you age, reduced blood flow becomes an even greater problem, reducing collagen's ability to support internal and external structures. Maintaining a good diet and exercise regimen, as well as taking vitamin supplements, helps keep skin, organs, and blood at their peak performance levels longer. Just as it's natural to enjoy collagen's well-functioning properties in your youth, it's equally natural to mourn their decreased functioning when your skin starts to sag.
Flavors of Africa influence traditional cooking in the Arabian nation of Yemen. Yemeni bread comes in many forms, but one of the most famous is Kubaneh, or a variation of Jachnun bread which is baked at very low temperatures overnight, then eaten for breakfast with eggs or spicy tomato puree as an accompaniment. Another popular Yemeni bread is Lahuh, sometimes called Lechuch, which is a pan-fried bread resembling a large crumpet.
Instructions
Kubaneh
1. Combine 1/3 cup of lukewarm water with 2 ½ teaspoons of yeast and 1 teaspoon of sugar in a cup. Stir to combine and let sit for 10 minutes until the mixture becomes foamy on top.
2. Add 3/4 cup of very hot water with 5 ½ tablespoons of sugar, 4 ounces of butter and 1 ½ teaspoons of salt to the mixing bowl and stir to combine. Add the yeast mixture and combine. Add 3 cups of flour and combine.
3. Lightly flour a work surface and turn out the dough then knead for 10 minutes. If the dough is sticky, work in some extra flour before turning it out onto the work surface.
4. Oil a clean mixing bowl lightly then place the kneaded dough inside and leave for one hour, covered with a clean dish towel. Punch the dough down after one hour, then set aside for another hour to rise. Leave around 3 ounces of butter out at this time so that it becomes soft by the time the dough has risen.
5. Divide the dough into eight pieces. Roll a portion out into a rectangle around 1/8 inch thick. Spread with a thin layer of softened butter then roll up the rectangle. Flatten the roll by pressing it down with your palm or knuckles then roll it up a second time; place in an oiled casserole or baking dish so that the spiral roll is visible. Repeat with remaining portions of dough and place them so that they touch each other in the casserole dish. Place any remaining butter on top.
6. Bake in a preheated oven at 225 degrees F for three hours. Turn out the bread, which should be golden brown, then replace it in the upside down. Turn the oven down to 200 degrees F and bake overnight. Kubaneh bread should be served warm, with honey or you can bake eggs with the bread and serve them alongside with spicy tomato puree.
Lahuh
7. Combine 35 ounces of flour with 50 ounces of water, 2 tablespoons of yeast and sugar and 1 teaspoon of salt. Mix to form a thick batter. Let the batter sit for an hour to prove.
8. Lightly grease the skillet and place on a low heat. Scoop enough batter into the still-cool skillet so that there is around ¼ inch of batter over the entire pan.
9. Fry on a medium heat until almost all the batter is cooked and bubbles have formed over the surface of the bread. Flip the bread then cook for an additional couple of minutes to brown the other side. Repeat with remaining mixture, letting the pan cool down in between. This bread can be enjoyed with sweet accompaniments like preserves or honey, or with Yemeni eggplant dip or tahini.
Tags: around inch, bread which, , mixing bowl, ounces butter, Repeat with
Rice noodles are a common Asian starch ingredient found in many popular Chinese and Thai stir-fry or soup recipes. Much less dense than Italian pasta, rice noodles are easy to prepare, using a couple of different procedures, and can store in the refrigerator for a couple of days before applying to the intended recipe if desired.
Instructions
1. Boil enough water to cover the amount of rice noodles you're intending to prepare. A larger pot can be used for a higher yield of noodles if desired.
2. Turn the stove-top burner off once the water has boiled and add the to the water.
3. Stir constantly with a fork or spoon until the noodles have achieved an al dente consistency (3 to 7 minutes). This is important because if you're adding the noodles to a recipe that requires more cooking (soup or stir-fry), overcooking of the rice noodles will make them mushy in the recipe. Drain the water and then run the noodles under a cool water rinse.
4. Soak the rice noodles in room temperature water if a quicker method such as boiling water is not required for the intended recipe. Immerse the noodles in enough water to cover them completely and let them stand for an hour before stirring. A firm, but flexible consistency of the rice noodle will result.
5. Add the noodles (no matter what preparation procedure used) to the recipe right away if desired or prepare to store the noodles.
6. Place the noodles in a food storage back once cooled (if applicable). Add a couple of tablespoons of water to the bag, or more if more noodles are used, and then close the food storage bag and fluff the noodles inside the bag. Sealing the bag tightly or compacting the noodles in the bag will create a pasty and clumpy noodle when ready to use. Store the sealed bag of rice noodles in the refrigerator for up to two adding to the intended recipe.
Tags: rice noodles, intended recipe, days before, enough water, enough water cover,
Find a healthy replacement but keep the light texture of your speltbaked goods.
Experimenting in the kitchen is not only a great way to keep meals fresh and interesting, you may also find some creative new dishes. Whether you're baking bread, pastries or pie, light spelt flour is an ideal choice if you have any sort of wheat allergy or aversion. However, occasionally you may want to mix things up in your favorite recipe and try substituting another flour to give your baked goods a new taste and texture.
Kamut Flour
As with spelt, kamut flour comes in both light and whole grain. Kamut has a somewhat buttery taste that makes it excellent as a substitute in your spelt bread recipe. It also contains digestible proteins that make it an excellent choice for anyone with wheat allergies.
Bajri Flour
If it's gluten you're trying to avoid, this flour is naturally gluten free. Made from millet seeds, bajri flour is ideal for muffins and other baked desserts, as it's slightly sweet and will create a nice crumble.
Amaranth Flour
Also gluten free, this flour is extremely versatile and can replace your light spelt flour in everything from pancakes to pasta. However, it is not ideal to use as a replacement for your spelt bread recipe as it tends not to rise well unless combined with another flour.
Lentil Flour
While creating sweet baked goods from a flour made from beans sounds odd, lentil flour is actually a commonly used gluten-free, wheat-free baking flour that is quite light and makes an ideal substitute for recipes that call for spelt.
White Rice Flour
If you're looking for a substitute for spelt that doesn't contribute a lot of flavor but is light in texture, white rice flour will do the trick. While it's not as rich in nutrients as the other options, including spelt, it is a wheat- and gluten-free flour.
Tags: baked goods, your spelt, your spelt bread, another flour, bread recipe
It's easy to splatter spaghetti sauce onto clothing.
Spaghetti is a classic Italian dish that's as notorious for being messy as it is for being delicious. Spaghetti sauce stains leave a color and oil stain on clothing that can become permanent if you don't handle it correctly. Lypocene from tomatoes and olive oil and meat work together to form a combination stain whose factors require quick attention to fully remove the red stain.
Instructions
1. Place the garment on a flat surface with the stain facing up. Scoop any sauce substance off the garment with a spoon to prevent it from spreading further into the fabric.
2. Baby powder absorbs grease from the fabric fibers.
Cover the spaghetti sauce stain with baby powder to absorb the grease. Allow the baby powder to remain on the garment for 20 to 30 minutes, then brush it off.
3. Put the stained portion of the garment into a bucket. Pour undiluted white vinegar into the bucket to completely cover the stain. Soak the garment for 10 minutes to loosen the rest of the tomato-based stain.
4. Wash the garment with laundry detergent and all-fabric bleach. Before drying it, check the garment to make sure all of the stain is gone. If any of the stain remains, rub onto it and soak the garment in warm water for 30 minutes before laundering it again.
While the true definition is often confused, Panini is Italian for "sandwich." America has taken this sandwich and pressed it in a grill, which is what most American's know as the Panini. When making a Panini at home, which are the best breads to use?
Instructions
1. Consider the internals of the sandwich. Decide what is going inside the sandwich first and that will help you decide how hearty the bread needs to be.
2. Taste the professionals choice. Get a Panini at your favorite Italian deli and see what they are using. It will likely be sourdough or Ciabatta. You want stiffer bread on the outside to hold everything in and softer dough on the inside to soak up the flavors.
3. Test your favorites. Pick a couple of loaves of good Italian bread from the grocery store or Italian grocery to try at home. Invite some friends over and have a Panini tasting party. Take the opportunity to exchange Panini recipes and try them all.
4. Ask around. Know someone who makes a great Panini? Ask what bread she used to make her Paninis. This also goes for cooking sites, Food Network or other sources of culinary expertise.
The dining scene in the nation's capital is pretty hip.
Washington, D.C., has a number of star restaurants that boast wonderful chefs, a hip atmosphere, a storied history or all three. Many publications, from Zagat to Gayout and the New York Times, speculate on which is the best restaurant in town. But for diners looking to eat somewhere special, there are a number of winners.
Restaurant Nora
President Obama took his wife here for her birthday in 2010. It is indeed a special occasion restaurant and boasts the first fully organic restaurant menu in the country. Set in a historic brick house, the dining room is casually elegant. Menu choices include chilled local tomato gazpacho or wild Alaskan halibut with succotash and tomato salad. There is a popular tasting menu that can be tweaked for vegetarians.
Nora's
2132 Florida Avenue N.W.,
Washington, D.C. 20008
202-462-5143
noras.com
Brasserie Beck
A Belgian chef heads up the kitchen at this elegant eatery. European food is served in a modern black and blue dining room. The wine list is extensive, and a sommelier will help you pair it with your food choice. The bar boasts what the restaurant's website calls the most extensive list of Belgian beers outside of Belgium. Dishes include lots of meat and seafood, with options like grilled trout in lemon caper sauce or steak in cognac sauce.
Brasserie Beck
1101 K St. NW
Washington, DC 20005
202-408-1717
beckdc.com
CityZen
Located in the Mandarin Oriental Hotel, CityZen is considered by some--including the James Beard Foundation--to be the best restaurant in the city. Chef Eric Ziebold fills the elegant, high-ceilinged dining room with creative cooking that he calls "Modern American." Menus include items like shrimp scampi soup or pan roasted lamb with English yogurt and grilled yukon gold potatoes. Dress is business casual.
1330 Maryland Ave. SW,
Washington, D.C.
202-787-6868
mandarinoriental.com/washington
La Chaumiere
According to the Zagat guide, La Chaumiere is for those who "love French food without all the fusion." Even the decor and ambiance are traditional, with waiters in suits and a crackling wood fireplace. Menu appetizers are classics like escargot or mussels in cream sauce. Entrees include duck confit and cassoulet. Finish off with a decadent chocolate mousse.
La Chaumiere
2132 Florida Avenue N.W.,
Washington, D.C. 20008
202-462-5143
lachaumieredc.com
Komi
This fine restaurant with prices to match is in central Dupont circle. The is minimalist and dimly lit--the focus is on the food. The chef is Greek, but the food is all over the place in terms of inspiration and definitely haute in its presentation. Dinners kick off with a series of mezethalia, a Greek version of tapas, and then proceed to a variety of bigger dishes with a local emphasis. Dress is formal.
Chances are you've often seen food packages that claim to be kosher. This may have led you to wonder how kosher food is prepared. Obviously, there has to be certain guidelines. There has to be more to it than just avoiding pork products. Preparing kosher food involves certain steps that are taken directly from the Torah. The following steps will help you better understand Jewish culture and prepare kosher food.
Instructions
1. Choose kosher meat products. Pork isn't the only type of meat that is prohibited. In fact, many Jewish butchers sell only the front part of animals because the back half contains the sciatic nerve and adjoining blood vessels, which may not be eaten. While this nerve and the blood vessels can be removed, the labor is so time-consuming that butchers choose not to do so. According to kosher laws, animals that have cloven hooves or chew their own cud are considered kosher. Kosher law also allows certain fish and poultry to be eaten, but shellfish are not allowed.
2. Drain or broil blood from meat. Before kosher meat products can be consumed, they must first be drained of their blood. The blood can also be removed through broiling or soaking and salting the meat. This process is usually taken care of by kosher butchers, but if a kosher butcher is unavailable, this step will be left up to you.
3. Prepare the meat using kosher ingredients. Meat products cannot be prepared with dairy. For example, cheeseburgers are not kosher. Instead, meat products should be prepared with produce or grains. It's important to note that meat can also be prepared with fish and eggs. If you prefer to have dairy, these ingredients can also be prepared with dairy. The important thing to remember is to not mix dairy and meat.
4. Use separate utensils and cookware for meat and dairy recipes. When preparing kosher food, you will have a set of utensils and cookware for dairy and one for meat. The items used to prepare either type of food must not come in contact with the other type. For example, you cannot cook a steak in a skillet you used to make a cream-based sauce.
5. Serve meat and poultry with grains and vegetables, but never dairy. Not only is it against kosher law to prepare meat products with dairy, but you should also avoid serving them at the same table. In fact, kosher laws states that you must wait 3 to 6 hours in between eating meat and dairy.
Tags: kosher food, prepared with, with dairy, also prepared, also prepared with, blood vessels,
A wedge salad uses an entire wedge of iceberg lettuce rather than cut leaves. The problem with making a wedge salad is cleaning the lettuce. Since the head of iceberg is not separated into individual leaves, cleaning between them can be difficult. The secret to cleaning an entire head of iceberg lettuce is to get to the core of the matter.
Instructions
1. Chill the iceberg lettuce overnight in the refrigerator.
2. Pull the dark green outer leaves off the head and discard.
3. Hold the head of iceberg lettuce with both hands, with the core pointed toward the counter.
4. Hit the core end of the lettuce forcefully against the counter to loosen the core.
5. Twist and pull the core out of the bottom of the head.
6. Hold the head of lettuce under running water until the water flows out of the outer leaves.
7. Flip the lettuce so the excess water drains out of the core hole.
8. Cut the head of lettuce in half from the top to the bottom.
9. Halve each half of the lettuce head.
10. Place one quarter of the lettuce on one of the flat edges on a serving plate.
11. Pour 2 tbsp. of bleu cheese dressing over each wedge and serve.
Tags: head iceberg, iceberg lettuce, , head lettuce, Hold head, iceberg lettuce
Microwave popcorn is a popular, fast snack. Almost anyone who pops microwave popcorn has burnt it once or twice. There are some ways to keep popcorn from burning in the microwave. Reading the directions for popping is the place to start.
Instructions
1. Microwaves are all different.
Place the popcorn in the microwave. Set the timer for three minutes. Remember, when popping corn in a microwave, all microwaves are different. The home microwave will pop corn at a different rate than the microwave in the break room at work. As microwaves age, they tend to loose power. This power loss will change the ideal pop time of the popcorn.
2. Listen for the popping corn to slow down. If the popcorn starts to burn before slowing, try setting the microwave power below 100 percent. This will give a little more pop time without such intense power.
3. Never leave the microwave unattended while popping corn. Popcorn pops very fast. Remove the bag as soon as the popping slows down.
Even if you wash out your coffee pot each time after use, hard water builds up deposits both inside the coffee maker and the pot. There are several ways to remove the build up. If the manufacturer's directions for your brand of coffee maker don't help, try these solutions.
Instructions
1. Fill your coffee pot with a mixture of half white vinegar and half water. Pour it into the water container and run through the machine. If you can run a narrow bottle brush down the water tube, you can dislodge a lot of caked on coffee oil and sediment. Discard the dirty water and continue this process until the water in the carafe is clear. Run several clear water containers through to remove all traces of vinegar.
2. Mix a solution of vinegar and baking soda to the consistency of loose paste; place it on the grimy area inside the pot and rub. Rinse and continue this until the pot is transparent once again.
3. Mix lemon juice and salt to make a paste. Use this paste to scrub stains away. Or, make a paste of borax and water and scrub stains with it. Allow either paste to sit for an hour or so before scrubbing the pot. After all the stains are gone, rinse well.
Tags: coffee maker, continue this, make paste, , your coffee
After using a chocolate chipper for the first time, you'll never want to buy a bag of chocolate chips again. The chipper allows you to break off pieces of high-quality chocolate. There is no waxy coating like the bagged have. The chocolate chipper looks like a large fork with six thin and sharp metal fingers. It effortlessly pulls chocolate apart.
Instructions
1. Buy a bar of chocolate. Pick whatever flavor--white, milk or dark--you prefer.
2. Unwrap the bar and place it on a cutting board. You'll want to protect your counter top from being punctured or damaged.
3. Hold the chocolate chipper in your strong hand. Make sure the utensil is straight up and down.
4. Poke the chipper into the chocolate. Keep the utensil near the end of the chunk so you don't try to chip off too much chocolate at once.
5. Use both hands to press the chocolate chipper firmly into the chunk or block of chocolate. Put your weight behind it. Press down until it hits the .
6. Pull away the chocolate that you've separated. Go a little further into the block and press the chipper into the chocolate again. Repeat until you have enough chocolate chips for your recipe.
7. Wash the chocolate chipper with soap and water or put it in the dishwasher with your other utensils.
Use whatever vegetables you have in the refrigerator to make a hearty soup.
Homemade soups are a great way to take the chill off a winter evening or enjoy the freshness of spring. A vegetable soup lets you use the vegetables of your choice or whatever is in season, so don't be afraid to experiment. The soup can be served as an appetizer or as a meal along with a salad and some crusty French bread. This recipe serves four.
Instructions
1. Fill a medium sauce pan with 2 cups water. When it boils add the rice. Cover the pot, and lower heat to simmer until rice is cooked, about 20 minutes.
2. Put the olive oil in a large pot or Dutch oven over medium-high heat. When the oil is hot, add the carrots and onions. Cook until the onions and carrots begin to soften, about 10 minutes.
3. Add the zucchini, parsnips, corn and/or peas and spinach and sprinkle with a salt and pepper to taste. Cook for about two minutes, then add the tomatoes and 6 cups of water or broth. Bring the soup to a boil, then lower the heat to a gentle simmer. Cook for about 15 minutes until the vegetables are soft and the tomatoes have broken up.
4. Add the chopped basil and continue cooking for 5 to 15 minutes until the vegetables are very tender. Taste the soup and add salt or pepper, if necessary.