Remove the seed from an avocado in just three steps.
Avocados are a delightful, colorful and creamy complement to salads, sandwiches and dips. They are extremely fast and simple to use and many recipes exist for most applications. Avocados are generally pear-shaped and range from pale green in color to greenish-black when they are fully ripe. A ripe avocado is soft and yields to gentle pressure when squeezed. Pale green avocados that are very firm are not ripe and will not be ready for use for approximately five to seven days. Avocados are ripened on the kitchen counter and not in the refrigerator.
Instructions
1. Wash the avocado under clear running water and dry with a paper towel. Cut the avocado lengthwise from top to bottom all the way around the avocado. When a knife cuts through the skin into the flesh it carries any infection on the outside to the inside.
2. Hold the avocado with one hand on each side of the cut and twist to separate the two halves.
3. Slip a spoon under the seed and scoop it out. The seed comes out easily without loss of any of the fruit.
Raw vegetables are high in vitamins, enzymes, minerals and fiber. Consuming raw vegetables as a regular part of your diet can help promote health, vibrancy and longevity. You can add more raw vegetables to your diet by slicing, dicing and chopping them to add to a salad.
Broccoli
Broccoli is a cruciferous vegetable that is high in vitamin C and calcium. Add raw broccoli to salads by cutting off the small florets, or heads, of the broccoli and sprinkling them onto the lettuce. The stem of the broccoli is also beneficial to eat and tastes similar to cucumber. Cut off the outside of the stem, and slice the inner part of the stem into strips to sprinkle on the salad.
Spinach
Spinach is a leafy green vegetable that is high in iron and vitamins K, A, C and E. You can buy spinach in the whole leaf and baby leaf varieties. The baby leaf spinach is softer and easier to eat raw and can be added to a salad without chopping or cutting it.
Cucumbers
Cucumbers are high in fiber and enzymes and add a refreshing coolness to a salad. You can cut cucumbers into thin or thick slices or dice them then place the cucumber onto your salad.
Asparagus
Asparagus is high in folate and vitamin B6 and is also very high in fiber. You can buy raw asparagus in different thicknesses. For adding asparagus to a salad, it can be better to use the thin variety of asparagus because it will be softer to bite into.
Carrots
Carrots are very high in vitamin A and carotene, and can add a sweet crunch to . Add carrots to your salad by peeling outside of the carrot, then slicing or chopping the carrot finely. This will make the raw carrots softer to eat on a salad.
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Skipjack tuna is best-known for its use in light, canned-tuna. It is also caught fresh and smoked. Most skipjack tuna consumed in the U.S. is imported from countries in Latin America and Asia. is high in protein and -- unlike some species -- does not suffer from overfishing.
Instructions
1. Purchase fresh, skipjack tuna. The fish should not emanate a "fishy" smell.
2. Combine salt, water, brown sugar, and lemon juice in a brine mixture. Place these ingredients in a sealable plastic bag.
3. Place the tuna in the bag. Seal the bag, and place it in the refrigerator for three hours.
4. Remove the fish from the bag; rinse it under cold water to wash off excess salt. Pat the fish dry with paper towels. Set it aside for one hour to dry more thoroughly.
5. Light the charcoal in the grill. Place wood chips over the charcoal. Use any smoking wood you prefer; cherrywood, alder, oak and apple work well. Fruitwoods are often preferred when smoking fish.
6. Fill the water pan, and place it in the smoker.
7. Lay the skipjack tuna on the upper rack of the smoker; let it sit for several hours. A pound of tuna -- smoked at 225 F -- typically requires 1 1/2 hours of cooking time.
Homemade mayonnaise beats store-bought every time.
Homemade mayonnaise is a great alternative to commercial brands. If you want a light, fresh mayonnaise that is free of preservatives, make your own and cater it to the taste of your own family. With your , you can make mayonnaise in minutes. Use homemade mayonnaise for a fresh flavor on sandwiches and in homemade salads. Modify the ingredients, get creative and let your family experiment to create new and unique flavors.
Instructions
1. Insert the flat blade into your Magic Bullet. Crack one egg into the tall cup of your Magic Bullet. Add 1/4 cup of vegetable oil, 1 tbsp. of lemon juice, 1/4 tsp. of dry, ground mustard and 3/4 tsp. of salt.
2. Press down on the cup for 10 seconds at a time for two or three cycles. Remove the cup and add an additional 1/4 cup of vegetable oil. Repeat the pulsing process for two or three cycles.
3. Repeat the process until you have added all of the vegetable oil, in 1/4-cup increments. Blend in 1 tbsp. of hot water, pulsing in 10-second increments until the mixture is well blended and is a thick, creamy consistency.
4. Seal the mayonnaise in an airtight container and refrigerate it until you are ready to use it. Fresh mayonnaise will keep in the refrigerator for up to a week.
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The simple white onions are the base for a delicious sweet onion sauce.
Sweet onion sauce is a sauce that has variations all over the world. One particular version of sweet onion sauce has been growing in popularity, likely due to two factors. Factor one is undoubtedly its flavor. Factor two is that a well-known restaurant chain has been using it on sandwiches and touting it as a low calorie sauce that is a good option for weight-loss. The ingredients list for two-thirds cup of the sauce is long, but most are commonly found in kitchen pantries.
The Onion
The recipe calls for minced white onion. A small white onion should do, since for the quantity of this particular recipe, the chef only requires one tablespoon.
The Lemon
Buy one lemon. It need not be too large. All that is needed is one-quarter teaspoon of lemon juice. Bottled could be used, although nothing beats the fresh stuff.
The Rest
Aside from the onion itself and the lemon, the rest of the ingredients come ready to use in either liquid or powder form. Just measure accordingly. They are:
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon of balsamic vinegar
1/2 cup of light corn syrup
1/8 teaspoon of salt
1 pinch or a few twists of fresh cracked black pepper
1 teaspoon brown sugar
1 teaspoon buttermilk baking mix
1/8 teaspoon of poppy seeds
1 pinch of garlic powder (fresh and very finely minced garlic could be substituted)
Mixing
Mix all the ingredients together in a bowl. Heat to a boil on the stove top or in a microwave, using a microwave safe bowl. Once boiling, whisk the sauce aggressively; then set aside to cool. That's it. Enjoy!
Nonstick cookware is by far the easiest kind to clean. If you follow these simple steps, you can keep your looking and cooking great.
Instructions
1. Read your manufacturer's instruction manual to find cooking, cleaning and care recommendations for your exact cookware type and brand. Or search online for it: Just type in the name of your cookware brand in a search and you'll come up with the product's extensive website. Always check out the information before using new cookware for the first time.
2. Rinse or soak pots and pans as soon as they cool after cooking. Don't let food dry on or else you'll have to scrape it off later. Nonstick coatings are delicate!
3. Use only plastic, wooden or silicone utensils because nonstick coatings can nick and scratch very easily. Silicone utensils are great as they can take higher temperatures without melting and they do not discolor the way plastic utensils do.
4. Wash nonstick cookware with a nylon scrubbing pad or brush, and warm, sudsy water. If any burnt-on food still remains, you can soak this type of cookware in an equal solution of baking soda and water. Use just enough to cover the bottom of the pan, and you'll know it's working when the solution turns brown. The food should just lift off the bottom of the cookware.
5. Remove discolorations from the bottom of the pan as soon as you notice them, using a cleanser and polish called Bar Keepers Friend. Most manufacturers recommend this cleanser by name as the safest way to keep your cookware looking its best. Make a paste of this non-abrasive cleanser with a little water and rub the discolorations in a circular motion. This keeps shiny bottoms gleaming.
6. Dry your nonstick cookware right away. Nonstick and outer surfaces show water spots and streaks easily if you put them away wet or allow them to air dry while hanging.
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The aroma and taste of meat that is slowly cooking in a smoker is simply divine. Not everyone has the luxury of owning a smoker or even a back porch to put it on. For those who love the taste of smoked meat but have no place to cook it, these steps will have you getting delicious without a smoker, in your very own kitchen.
Instructions
1. Put a layer or two of aluminum foil on the bottom of your wok, large pot or rectangular baking pan.
2. Scatter one or two tbsps. of the cooking sawdust on top of the aluminum foil.
3. Take a wire rack and put it at least 2 inches above the sawdust. If the does not sit high enough above the sawdust when resting on the edges of the pan or wok, you can raise it by placing wadded up aluminum foil under the legs of the wire rack.
4. Put whatever meat you want to smoke in the center of the wire rack. Cover the wire rack, meat and pan snuggly with either a lid or more aluminum foil. If you are using a lid, you can line it with aluminum foil as well to make the clean up easier.
5. Put the pan of meat on the stove and cook on high.
6. Turn the heat down to medium or medium low when you start to see smoke (usually takes only a minute or two). Cook until meat is done.
Used as a natural medicine since ancient times in Asian, Indian and Arabic cultures, ginger root is an underground stem native to Asia where it has been used as a spice for more than 4,000 years. Traditionally used for stomach ailments, ginger root is now being tested in medical laboratories for its effects on cancer cells and heart disease.
Nutrients
Supplement your diet with ginger root. Ginger root is rich in minerals like iron, magnesium, manganese, phosphorus, potassium, selenium and calcium. Vitamins which are found in include vitamin A, vitamin C, zinc and vitamins B1, B2, B3 and B6. Zinc is useful for fighting colds, while vitamin A and C are important antioxidants which the body needs to protect itself from disease. The B vitamins found in ginger root strengthen the immune system and help the body more easily adapt to stress.
Ginger as a Spice
Cook with it. Possessing a fragrant and warming quality, ginger root may be used to add flavor to a wide variety of recipes. Many soups, stews, bean dishes and dessert recipes contain ; not to mention the holiday favorite, gingerbread.
Nausea Reliever
Stop nausea without the drowsiness caused by some over-the-counter nausea medications. Ginger is well-known for its natural ability to ease nausea and motion sickness. Morning sickness as well as nausea experienced due to chemotherapy treatments may also be relieved by taking ginger root. Taken with meals, ginger root aids in the absorption of food and is useful in eliminating gas and bloating.
Arthritis Aid
If you have arthritis, bursitis or ulcerative colitis try ginger for its natural anti-inflammatory benefits. Acting as a natural pain reliever, ginger root may be useful for patients suffering from a variety of musculoskeletal ailments.
Boosts Circulation
Having an effect similar to aspirin, ginger root tones the cardiovascular system. Although more studies need to be conducted, taking ginger root may lower blood cholesterol levels and help prevent blood clots. if you have chronically cold hands and feet use ginger to stimulate circulation to those areas.
Take Ginger Root
While health food stores sell powdered, encapsulated ginger extracts as well as alcohol extracts, a tea made from fresh ginger works just as well. Combine 1/2 tsp. of grated ginger root with 8 oz. of boiling water. After covering and steeping for 15 minutes, strain the mixture and add honey to taste as desired.
Caution
You should not take ginger root if you are taking anticoagulant medications or have gallstones. It should not be taken for an extended period of time during pregnancy. When taking high doses of ginger, be aware that it may cause a burning sensation in the stomach. Taking ginger with food in the stomach can help to minimize this effect.
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Smoking as a method of cooking requires a steady, controlled, low temperature and indirect heat. Whether you choose to fuel your Smoker with gas or charcoal, it is well-suited to smoking a turkey. As everyone knows, turkey gone wrong usually means dry meat. Smoking, unlike oven roasting, imparts a gentle, moist heat due to the continuous presence of damp wood in the cooking chamber. To ensure a moist and tender turkey, brining before cooking by any method is a simple and essential technique.
Instructions
Putting it all Together
1. Brine your turkey. There are hundreds of variations of brining solutions but a simple and tasty one can be done in a flash using one cup of kosher salt to one gallon of water. To the basic brine, you may add peeled garlic cloves, a chopped white onion, fresh or dried sage leaves, black peppercorns, and a cup of brown sugar. Seal the washed turkey and the brine in two layers of standard kitchen trash bags and store in a cool place for at least four hours.
2. Select the variety or varieties of wood chips you prefer. Measure about two cups of the chips and soak them in water for half an hour or longer.
3. Choose a heat source. The Brinkman All-In-One allows you to cook with charcoal or gas. Either will work well to smoke a turkey but the process is slightly different depending on which fuel you prefer. Regardless of the heat source, you will aim to produce a constant cooking temperature between 225 and 300 degrees Fahrenheit. Use an instant-read thermometer to monitor the temperature inside your Brinkman All-In-One throughout the cooking process and adjust the fuel supply as necessary. You can also reduce the cooking temperature if needed by removing the cover for a few seconds at a time.
4. Remove the turkey from the brine and discard the liquid. Dry the turkey inside and out and rub it with a generous amount of olive oil or canola oil. Sprinkle salt and pepper and any other seasonings you like in the cavity and on the skin.
5. If cooking with gas: Place a generous handful of damp wood chips in a wood box, available wherever grills are sold. Put the wood box on top of the lava rocks and ignite the burner. Replace the upper compartment and place the turkey inside. If you like, you may use a vertical turkey rack in order better to distribute the juices as the turkey cooks.
6. If cooking with coals: Light about two cups of coals and wait for them to turn mostly white. When they are ready, add a generous handful of damp wood chips directly on top of the coals at this time. Also add some fresh coals. As the hot coals become spent, the newly introduced ones will take over, thus maintaining the low, even heat that is required for smoking. You will have to add both fresh coals and fresh damp wood chips from time to time throughout the process in order to maintain an ideal environment for cooking your turkey.
7. Test that your turkey is done using a standard meat thermometer. A safe internal temperature for turkey is 165 degrees Fahrenheit. You may remove your turkey to rest when the temperature is within 10 degrees of that. It will continue to cook during the half-hour resting period. Start testing a 15-pound turkey after about four hours and expect it to be ready in about six hours.
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A smokehouse used to be a small building usually built of cinder block or wood, used to cure meat with smoke. More modern smokehouses are usually electric, and are designed to slow cook at a controlled temperature. Smoked pork shoulder can be kept for long periods of time without refrigeration and also has a pleasant flavor. Using a smokehouse is very straightforward and is a money-saver, allowing you to prepare your own meats to your specific tastes. Use the flavors you enjoy, choosing seasonings you prefer for the pork and different hardwoods for the smokehouse fire.
Instructions
1. Open the damper on the smokehouse roof and preheat it by turning the temperature control to low. The desired starting heat is 130 degrees; turn the control up a little at a time as desired to reach that temperature.
2. Dampen your chosen hardwood sawdust for creating the smoke. Use sawdust recommended by your model of smokehouse. It can usually be purchased directly from the smokehouse manufacturer. The amount of water determines the amount of smoke, and too much smoke can ruin your meat. You should not be able to squeeze water out of the sawdust if you pinch it between your finger and thumb.
3. Place your prepared -- dressed with any rubs or other seasonings to your taste and with thermometer inserted in the thickest part of the meat without touching bone or fat -- into the smoke house. Any size shoulder is good, as long as the weight does not exceed the smokehouse limit, and cooking time is adjusted for the weight.
4. Pack the damp sawdust firmly into the provided pan, and create a small hole with your finger in the center of it to promote smoldering by allowing air into the sawdust. Smoldering is desirable to create smoke. Place the pan inside the smokehouse, close the door and turn the control to high.
5. Lower the temperature gradually when smoke begins to belch steadily from the smokestack. Ideal smoking temperature is between 140 and 145 degrees Fahrenheit.
6. Close off the smokestack, leaving it open about a fourth of the way.
7. Turn up the temperature on the smokehouse slightly every hour and a half until the smokehouse temperature reaches 225 to 240 degrees. This is the desired maximum temperature for smoking , and it should remain here until the smoked pork meat reaches at least 190 degrees internally. This often takes 12 hours or more depending on the weight of the pork shoulder.
8. Remove the meat from the smokehouse. Pull the pork with two forks and enjoy.
Although there are a lot of ingredients, beef stir fry is one of the easiest, quickest and most filling meals you can make on a weeknight. It only takes about 20 minutes to get things going and 10 minutes to cook a meal that can fill your family up until breakfast time. This article will walk you through the steps of making beef stir fry with rice.
Instructions
Stir Fry With Rice
1. Cut the sirloin strips into 1 inch by 2 inch pieces. You can tenderize them if you want, but cutting them as is will be just fine.
2. Heat up the wok with some of the sesame seed oil. When it's nice and hot toss in the meat strips. You can test the heat by sprinkling a few drops of water.
3. Cook the meat until medium well. Dash with the teriyaki sauce and then place in a separate bowl.
4. Cut the bell pepper strips into 1/2 inch-by-2 inch strips. Cut the onion into their natural petal shapes, and then cut them in half. Slice the carrots into 1/2 inch thick cuts. Mix all the cut veggies with the brussel sprouts, the rest of the sesame seed oil and oyster sauce.
5. Mix back in the beef, along with two cups of cooked rice and another tablespoon of sesame seed oil. Stir and cook for two minutes; add in the soy sauce and red pepper before stirring and cooking for another 3 minutes. Remove from heat and place into large serving bowl.
Tags: sesame seed, Beef Stir With, into inch, Make Beef, Make Beef Stir
Italian red wines are available in a vast array of varieties.
No matter what's on the menu, you can find an Italian red wine that will pair perfectly with the chef's creations. If you are having a large, robust meal you can opt for a full-bodied Italian red wine. If you are enjoying a lighter meal, try a light- or medium-bodied red wine.
Amarone
A dry, full-bodied wine, Amarone is made from partially dried Corvina grapes. It has a slight fruitiness and pairs well with rich foods and full-flavored cheeses.
Barbaresco
Barbaresco is a taut perfect for those put off by heavier red wines. It is made from Nebbiolo grapes, which are aged for one year in wood and are best when consumed between eight and 15 years of age.
Barbera
Barbera is available in many varieties. It can be dry or light- or medium-bodied with a fruity berry flavor and a lot of acidity and can pair with a broad variety of foods.
Barolo
Barolo is a dry, full-bodied wine. It has many different scents and flavors, ranging from herbs to berries, and is usually a deep red color. Barolo, like Barbaresco, is made from Nebbiolo grapes.
Brunello di Montalcino
A more concentrated, intense red wine, Brunello di Montalcino is made with the classic Italian Sangiovese grape. It is typically aged in oak and best consumed when it reaches 15 years of age.
Chianti
Chianti is a medium-bodied, dry wine made from Sangiovese or Canaiolo grapes. Chiantis typically feature flavors of cherry, plum, spice, vanilla, coffee, almonds and tobacco and tend to appeal to those who like dry yet fruity wines that are not overly heavy.
Lambrusco
Lambrusco is a light wine that is commonly sweet and fruity, though it is made in many varieties, including dry and sparkling. Lambrusco is the perfect accompaniment to a light salad or summer picnic meal.
Montepulciano d'Abruzzo
Montepulciano d'Abruzzo is a medium-bodied, flavorful wine made from Montepulciano grapes. It is popular for its easy taste and affordability.
Salice Salentino
Salice Salentino wines are dry, full-bodied and redolent of plums. These wines, in red and rosé versions, are made primarily from Negro Amaro, as well as Malvasia Nera di Brindisi and Malvasia Nera di Lecce. The wines take their name from the small community north of Lecce where they are produced.
Valpolicella
Made from Corvina, Molinara and Rondinella grapes, Valpolicella wine is medium-bodied, dry and has a strong cherry flavor.
Vino Nobile di Montepulciano
Vino Nobile di Montepulciano is similar to Chianti, though a bit fuller-bodied. It is still considered a medium-bodied wine and is dry, with a typically cherry flavor.
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Making gravy is an inexpensive way to add seasoning to your meal. Simple homemade gravy can add flavor to potatoes, meat and even over bread and other items. You can make simple homemade gravy with just a few items in your kitchen, saving you the expense and time of buying gravy at the store. The most important part of making the homemade gravy is to add the water to gravy mix slowly to allow it to blend in completely.
Instructions
1. Take about 2 tbsp. of drippings, and place them in the sauce pan. Place the pan on the stove, add the flour and stir the mixture on low heat.
2. Stir the mixture continuously until it is a consistent golden brown and the flour thoroughly mixes into the gravy.
3. Let the gravy start to bubble, and add 1 tbsp. of the heated gravy to a cup of water to warm the water up before adding it to the gravy. Stir the water thoroughly so the gravy mixture saturates the water.
4. Remove the pan from the burner momentarily, and slowly mix the cup of water into the gravy. Mix the gravy thoroughly, then set the pan back on the burner.
5. Stir the gravy frequently to prevent the drippings from separating from the liquid, and heat the gravy until it comes to a boil.
6. Heat the gravy to your desired consistency, then add the garlic powder, along with salt and pepper to taste.
7. Stir the all the ingredients are mixed in, then turn the burner off. Let the gravy cool down a little before serving.
is an alcoholic, fruity punch often prepared by young people for parties. It's popular because it gets a large number of people drunk quickly and inexpensively. No one knows why it's called Jungle Juice, but it could be because of its fruity flavor or ability to induce animal behavior. There's no exact way to make Jungle Juice, but there are basic steps that should be followed.
Main Ingredients
The main alcohol in Jungle Juice is Everclear, a name brand containing between 75 and 95 percent grain alcohol depending on its concentration. In some places grain alcohol is illegal, so you can substitute vodka, which is about a third as potent. The second main ingredient is fruit punch. If you can't use fruit punch, substitute Kool-Aid. Use at least eight times more fruit punch than Everclear.
Fruit Ingredients
Fruit is the third most important ingredient in Jungle Juice. Use chunks of fresh or canned pineapple, apples, oranges or any other fruit you like. The fruit should be soaked in the mixture a few hours before the party. But beware: The fruit often becomes much more potent than the Jungle Juice itself.
Optional Ingredients
Other ingredients that can be added are lemon-lime soda, Sunny Delight, rum, triple sec and different types of fruit schnapps. Add ingredients a little at a time, mix and taste-test. Adding other liquors, especially dark liquors, could make the mixture taste bad so be careful. Be sure to warn your guests of the drink's potency.
Serving
should be mixed and served in a large container. For large parties, some hosts use plastic ice chests, garbage cans, vats or tubs. Ladles should be used to serve Jungle Juice into cups. Ladle ends that hook over the side of the container are best won't fall into the juice. To keep Jungle Juice cold, place ice or dry ice underneath your container. Be careful when handling dry ice because it can stick to your hands.
Warning
Jungle Juice usually tastes like it doesn't contain a lot of alcohol. People often drink too much of it because they don't realize how potent it is. If you make Jungle Juice for your party, make sure your guests understand what they're drinking or you could be held liable for their safety. A designated driver should not be drinking Jungle Juice.
Though chocolate has been much maligned--whether as a cause of acne or a reason for cavities--there is good news for chocolate lovers. Recent research indicates that certain types of chocolate might be good for you--if eaten in moderation.
Origin
Chocolate is derived from beans that grow in pods on cacao trees. Though these plants originated in Central and South America, they have since been introduced to equatorial regions, including the Caribbean, Africa, Southeast Asia and the South Pacific.
Flavonoids
Chocolate contains high levels of polyphenols called flavonoids. Flavonoids are naturally occurring substances that are found in plant-based foods. Other food items rich in flavonoids include fruits such as cranberries and apples; vegetables such as onions, spinach and asparagus; tea; and red wine. Flavonoids, like other polyphenols, are examples of antioxidants. Antioxidants are substances that can prevent damage to body cells and repair existing cell damage.
Chocolate Types
Chocolate comes in a variety of types. The three main types are dark chocolate, milk chocolate and white chocolate. Dark chocolate has the greatest amount of cocoa solids (up to 75 percent). Milk chocolate is chocolate that has been combined with milk. It contains up to 20 percent cocoa solids. White chocolate is derived from sweetened cocoa butter mixed with milk solids. It does not contain any cocoa solids. Dark chocolate is the type of chocolate most often associated with health benefits. Dark chocolate has the most flavonoids of all the different types of chocolate. Research indicates that processing removes flavonoids from chocolate.
Heart Disease Prevention
Research at the University of California-Davis indicates that the high amount of flavonoids found in helps lower the risk of heart disease. Flavonoids in chocolate help prevent fatty substances in the blood from oxidizing and clogging arteries. A study published in Nature indicated that the antioxidant properties of chocolate help combat the free radicals associated with heart disease and related health problems. A study in the American Journal of Clinical Nutrition showed that a diet supplemented with dark chocolate led to minor reductions in bad cholesterol (LDL) levels, a condition that in turn could lead to a reduction in clogged arteries.
Lower Blood Pressure
Research published in the Journal of the American Medical Association dark chocolate lowers blood pressure. A separate study in the Netherlands indicated that men who regularly ate cocoa products had lower blood pressure and were less likely to die from heart disease than those who did not regularly consume chocolate products. Other research indicates that flavonoids help arteries to remain flexible. Another scientific study indicates that chocolate has a quality similar to aspirin that helps prevent blood clots.
Cautions
Although dark chocolate has been shown to help prevent heart disease, this doesn't mean you can eat chocolate with abandon. Because chocolate is a high-calorie food that is rich in saturated fat, it should be eaten in moderation.
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How do you get a out of its beautiful shell? Here's all you need to know to attack the challenging task. Keep in mind the sweet rewards.
Instructions
1. Put the fresh abalone meat-side down in a bucket covered with water (preferably sea water and kelp), in the shade (presuming you're outside). The abalone will live up to three days in this condition.
2. Set up a work area for opening and trimming the abalone. It's a messy business. You may want to cover your work surface with newsprint or plastic.
3. Pop open the shell with a . Start at the shallow side and work your way around the shell. Be careful to start at the shallow end; otherwise the guts will spill out (gross) and you may touch the meat with the knife and destroy it.
4. Switch to a very sharp knife (if your wasn't your sharpest) and use a graceful circular motion to remove the guts. They're connected by a small layer of tissue that will come off easily with the circular motion.
5. Trim off the black "lips" and the tough part of the "foot."
6. Dispose of all the guts and lips immediately. Use double trash bags if possible.
7. Use an all-metal mallet to pound the meat until it is tender throughout. Hold the mallet with one hand and feel the meat with the other. When the meat feels soft all around, you're done.
8. Cut the abalone into 1/4-inch slices.
Tags: circular motion, fresh abalone, heavy knife, meat with
Most recipes call for a teaspoon of this or a tablespoon of that. Unfortunately, if you don’t understand use measuring spoons your recipe could be a disaster. Here's a guide to help you through the basic uses of measuring spoons and use them correctly.
Instructions
1. Start by learning the abbreviations used for measuring spoons and what they mean. These abbreviations are generally seen in recipes and on the handle of your measuring spoon. For instance “tbsp” stands for tablespoon while “tsp” stands for teaspoon. A tablespoon is equated to three teaspoons.
2. Find the 1 tablespoon measuring spoon and using it to scoop out some of the dried good. Flour and sugar are examples of the dried goods you could use.
3. Determine what type of measurement the recipe calls for. If the recipe calls for a heaping tablespoon, then the amount of dried goods is heaping above the sides of the measuring spoon. If this is the type of measurement your recipe calls for go ahead and dump the ingredient in the bowl.
4. If your measurement calls for a tablespoon or a “level tablespoon,” make sure that the top of the dry goods in the measuring spoon are level with the sides of the spoon. You can level off the excess using the flat side of a butter knife.
5. If the recipe calls for a “packed” tablespoon, then pack as much of the ingredient in the spoon as possible. This measurement is often seen when using brown sugar as an ingredient. To “pack,” add the dried good to the measuring spoon, then using the curved side of a spoon, press the ingredient down into the spoon.
Pecan is a word from the Algonquin Indians that loosely translates as "all nuts requiring a stone to crack." Pecans, like most nuts, are high in healthy monounsaturated fats which are thought to lower bad cholesterol and reduce heart disease risk. One way of preparing pecans for eating as a snack or a garnish or to add into baked goods like breads or cakes is to lightly roast them on the stove top. Does this Spark an idea?
Instructions
1. Heat a non-stick pan or skillet on medium to high heat on a stove. Allow it to get very hot, then reduce the heat a little before adding the nuts.
2. Place pecans in the prepared skillet and begin to toss them immediately to keep from scorching them. If they rest too long on one spot, they are likely to burn.
3. Toss until the pecans begin to brown and smell toasty. This usually only takes one or two minutes.
4. Remove the nuts from the pan as soon as they are done. Place them in a bowl or on a plate to cool.
Dinner plates come in various sizes and have multiple uses.
Plates used at dinner come in various sizes to accommodate different types and sizes of foods. They are interchangeable and their uses are left to the discretion of the host and diners. A conventional five-place dinner setting includes three different-size plates, a cup and a saucer.
Dinner Plates
These plates are used to serve the main course of the meal and are the largest of the group. They are typically between 9 and 11 inches in diameter, although some dinnerware brands include oversize plates up to 13 inches wide.
Smaller Plates
Salad plates measure between 6 and 8 inches across and are just smaller versions of dinner plates. In addition to holding salads, this plate is commonly used to serve luncheon dishes such as sandwiches, quiche or individual savory pastries, pies or turnovers. Children's portions are often served on salad plates and they are commonly placed underneath soup bowls to catch drips and spills. Bread and butter plates have diameters of 5 to 7 inches and efficiently hold a roll or bread slice and a pat or small container of butter. This size plate is also conventionally used to serve desserts such as pies, cakes or cobblers.
Serving Plates and Platters
Besides serving individual entrees and side dishes, dinner plates are frequently used to present components of a meal. They are convenient to present pieces of chicken, sliced meats and small roasts. Cold cuts and cheeses are typically arranged on dinner plates for table presentation. Dinner plates attractively display layer cakes that can be iced and frosted on them. Assorted cookies and candies are easy to arrange and serve on a dinner plate. Dinnerware sets frequently include one or two serving platters in patterns that match the plates. These dishes are oval-shaped to neatly hold whole chickens or roasts and typically measure between 10 and 14 inches across.
Style Options
Plates with rim shapes have defined edges between 1 1/2 and 2 1/2 inches wide. The intersection between the rims and the center of the plate is called the verge line. Rimless plates commonly have a slightly concave structure and are known as coupe shape plates.
Plate Placement
In a conventional informal place setting, the dinner plate is placed in the center, directly in front of the diner. The salad plate goes directly to the left of the forks, on the left-hand side of the dinner plate. The bread and butter plate is placed on the left side of the dinner plate, directly above the forks. Dessert plates are normally not included in a place setting.
Tags: between inches, dinner plate, used serve, between inches across, come various
Falafel is a Middle Eastern recipe for balls or patties of ground chickpeas or fava beans. Falafel can be served as an appetizer or stacked in pita bread for a tasty sandwich. Spice up your falafel with a yogurt or a tahini-based sauce. Read the following steps to learn make this dish.
Instructions
1. Soak the chickpeas or beans overnight. Drain and rinse them the next day.
2. Put the chickpeas in a blender. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Push the "Pulse" button several times to combine the ingredients into a paste.
3. Add the three tablespoons of water and continue processing until the mixture is smooth but slightly gritty, with a light greenish color. Use a spoon to scoop the falafel paste from the blender into a bowl.
4. Heat olive oil or canola oil, two inches deep, in a medium saucepan until it reaches 350 degrees. Use two spoons to form small, rounded tablespoons of the falafel mixture and place them into the hot oil.
5. Fry the falafel balls until they become crispy and turn a golden brown color. This process will take about two minutes.
6. Remove the falafel balls from the frying pan. Drain excess oil on paper towels. Serve the falafel hot with the tahini sauce. This recipe makes up to two dozen falafel balls.
Under the hard shell of a pumpkin seed is a soft and nutritious treat.
Pumpkin seeds make a nutritious snack, but you may find the rough shell of the seeds --- even though they are edible --- unappetizing. If you don't mind putting in a little work, you can remove that tough outer shell to enjoy the soft inner seed. Shelling a pile of pumpkin seeds is a time-consuming job, though, so have some friends or family members help you with your project.
Instructions
1. Spread the pumpkin seeds over a flat cookie sheet. Crush the hard shells of the seeds using a rolling pin. Don't crush them so hard that you flatten the seeds themselves, though.
2. Fill a pot with 3 cups of water and place it on the stove. Set the temperature to medium-high and bring the water to a boil.
3. Place three handfuls of pumpkin seeds into the boiling water and cover the pot. The boiling water makes the shell shards rise to the top of the water while the seeds sink to the bottom of the pan. Run a hand-held strainer over the top of the water to extract the broken pieces of shell.
4. Drain the shelled pumpkin seeds into a colander. Rinse them with cold water. Shake the colander to force out all the water.
5. Pour your a bowl. Place it on a table along with a second bowl. Pick out any remaining bits of shell and put the fully shelled seeds in the second bowl.
Tags: pumpkin seeds, seeds into, , into, second bowl
Smoked pork neck is an example of the types of food our great grandparents ate because they didn't want to waste anything. bones are what's left after the boneless roast, valued for its rich taste, is removed. They are simmered or braised and used in a wide variety of dishes all over the world. Smoked pork neck bones are readily available in some places and you have to ask for them in others. If you've never seen or tasted this chewy, rich meat, this will be a challenge to try something new.
Instructions
1. Buy pork neck bones either smoked or fresh. In this country, we simmer pork neck bones in seasoned broth or wine but in Europe, they are usually braised. Either way, they are most easily finished in a crock pot or slow cooker. Pork neck can be served in a delicious variety of ways, thanks to the inventiveness of the working classes of the world.
2. Simmering leeches the salt used in curing from smoked neck and and fat from fresh meat. Season chicken broth with rosemary, parsley and a little salt and pepper or simmer your smoked neck in a mixture of a dry red wine and water seasoned with parsley and rosemary. Gently simmer smoked pork neck bones in seasoned boiling water or a wine stock for about an hour and a half or until soft and cooked throughout.
3. To braise pork neck, brown the meat in a hot pan with a little butter or cooking spray and then put it in a slow cooker with enough wine or seasoned broth to just about cover it, Cook on low for an hour or until tender.
4. Use smoked pork neck instead of more expensive ham in soups and stews. Home made bean soup packets are widely available in markets and easy to cook up with the addition of water, a can of tomato paste, a crock pot and a little time. After boiling your pork neck, skim and use the cooking water for your bean soup. Add the meat from the pork necks for the last half hour of simmer for a rich, mellow backup to the beans. A loaf of hot French bread and a salad will complete a great late autumn or winter meal.
5. Serve smoked pork Bohemian-style with potato dumplings (available where Czech or Slovak foods are stocked), braised cabbage and vegetables with porcine sauce. Porcine sauce is made with the liquid used to cook the pork. If you want to try this preparation, braise rather than simmer your pork. Simmer on low for about an hour and use some of the (skimmed) liquid to make the porcine sauce by adding a little cornstarch. Braise your cabbage and vegetables (carrots, beans, shredded beets work well) separately, using the rest of the broth from the simmer.
6. Germans cook their cabbage as sauerkraut to serve with pork. Potato pancakes are also popular with pork. The dish shown features a pungent, sweet sauce, made with crushed pineapple, thickened with cornstarch and simmered with dried cherries and raisins. The sauce is ladled onto the pork and served with potatoes and green beans.
7. Pork is a staple of Asian cuisine and the lowly pig neck can be used with a hoisin sauce in a variety of dishes, served over rice with steamed vegetables or in curries. Try braised neck with tofu and Shitake mushroom over fried rice with a garlic-peanut sauce. Make a sauce using Japanese soy, garlic, five spice powder and brown sugar for a variation on Teriyaki.
8. Give your pork a Latin flair by presenting pulled pork with an escabeche, a sort of spicy chutney with chili and garlic in a fish sauce base. Or use red beans and rice as an accompaniment. Pork necks are served in the American South with beans and rice, mashed potatoes, corn bread (or hush puppies), collard greens or any steamed vegetable in season.
While the origins of English Toffee are unclear, this sweet candy has become immensely popular around the world. Historically, it is assumed to have been created in the 19th century. The basic recipe once enjoyed in the old days has been enhanced over time as delectable varieties nuts, chocolate and vanilla emerged.
Name
In 1825, the Oxford English Dictionary contained the first mention of the word "toffee." While the origins of the word are unclear, there are many theories. The word may have come from 'tafia,' a West Indian rum made from molasses. It was often used to add flavor to candy. Another theory claims the word "toffee" means "a mixture of sugar and molasses" in the Creole language. Yet another theory asserts that the early spelling of "toffee," which was "toughy" or "tuffy," is very likely a reference to the candy's chewy toughness. It is believed that toffee first originated long before it showed up in the dictionary; however, nobody really knows exactly when.
Candy
In the early 19th century, slave labor drove down the price of sugar and treacle. Average consumers were able to buy the key ingredients of toffee in mass quantities. It is believed women were the pioneers in toffee-making, using the two ingredients to develop an affordable candy. It is also believed today's English toffee is the same, or very similar to the confection made in the early 19th century.
Basic Toffee
Basic English toffee is made by combining and boiling sugar and cream, adding butter and stirring the mixture until it thickens. It is then removed from the heat. Flavors, such as vanilla and almond, are then added to the mixture. Some confectioners like to add melted milk chocolate by pouring it over the toffee in a greased baking dish. It hardens as it cools and is cut into squares.
Varieties
There are many varieties of toffee because of the addition of flavors and chopped nuts that include walnuts, almonds, cashews and pecans. Candy chips, such as dark, milk and white chocolate chips are also popular. Lemon, coffee, peppermint and other flavorings were especially common in old-fashioned toffees. Marshmallows and oatmeal can uniquely enhance the texture and flavor of toffee.
Recipe
Celebrity chef Paula Deen recommends mixing 14 tbsp. of butter with 1 cup of sugar and 2 tbsp. of cold water over medium high heat. Bring mixture to a boil, stirring with a wooden spoon for about 10 minutes. Continue cooking until the mixture is very brittle. Add flavorings of choice and spread onto a prepared cookie sheet. When the toffee has cooled slightly, top the mixture liberally with a large bag of semi-sweet chocolate chips that will melt over the candy. After it has completely cooled, the candy is ready to be broken into pieces and stored.
Tags: 19th century, chocolate chips, early 19th, early 19th century, that include, While origins, word toffee
"Proofing" can mean several things in bread baking: ensuring that the yeast is active, setting the dough to rise, and letting the shaped loaves rise before baking.
Instructions
1. To proof the yeast and make sure it's active, add one packet active dry yeast to 1/4 c. warm water (between 110 and 115 degrees F) and stir to dissolve. (The water should feel like a pleasantly warm shower, or about the temperature you'd use for a baby's bottle. If it feels uncomfortably hot, it will probably kill the yeast.) Add one teaspoon of sugar and let the yeast sit for five minutes. If the yeast is foamy and smells like bread, it's active.
2. To set dough for rising, find a place in your home that is at or closest to 80 degrees F (27C). This is the optimum temperature for proofing yeast and allowing dough to rise.
3. Gather the kneaded dough into a ball (see "Knead Bread Dough" for more information about this crucial step) and cover it with a floured linen towel, a piece of plastic wrap or other cover. Covering the dough prevents moisture loss and contamination by competing yeasts.
4. Allow dough to rise undisturbed. It's done when it approximately doubles in size and it does not spring back when poked with a finger.
5. Punch the dough down after it's risen. This relieves stress on the dough, squeezes out unwanted gas and redistributes the yeast, which improves most breads.
6. Form the bread into loaves, then cover and let rise again. If possible, let this rising take place in a moist area; you might use a damp towel for covering the loaves. The second rising usually takes half as long as the first; be ready for this and be ready to bake as soon as the dough has finished rising.
Wine has traditionally been stored and served in wine bottles for hundreds of years. Alternatives to wine bottles have become available, revolutionizing the way people buy, store and serve wine. Even famous vineyards whose bottles and labels are their trademark have started to use alternative containment methods.
Box Wine
Though frowned upon by certain wine enthusiasts, box wine is a popular alternative to bottled wine. The trend started with lower quality cheap wine, but more popular and more expensive labels are beginning to use the box delivery system. The wine is placed into a plastic bladder which is placed inside a box. The consumer can pull a tap out of the bottom of the cardboard box and simply push a button to pour wine into a glass. The entire packaging can be recycled because it uses only cardboard and plastic.
PET Bottles
Manufacturers of polyethylene terephthalate (PET) bottles developed a new series of lightweight plastic bottles for the wine industry. PET bottles are tougher than the older heavier and do not delaminate during distribution or filling. PET bottles are good for wine because the chemical composition of the plastic protects the wine from oxidation during a long storage process. Air is still able to pass through the plastic and vineyards have reported that glass is still the preferred containment system for wines that are more sensitive. PET bottles are recyclable, unbreakable and offer flexibility in design.
Tetra Pak
Many companies in the wine industry, in an effort to cut costs, have switched to Tetra Paks. A Tetra Pak is a recyclable container made of mostly of paper and is lighter than glass bottles. The weight of a Tetra Pak is 40 grams compared to a glass bottle that weights 500 grams or more when both are empty. Less weight means that there are 80 greenhouse gasses going into the atmosphere and the transportation cost factors in 40 to 50 percent less trucks. Another benefit of the Tetra Pak is that after someone pours a glass of wine out of container, air can be squeezed out to keep the wine from souring.
Lightweight Glass Bottles
In this process, manufacturers create glass bottles that have thinner walls. The indentation in the bottom of the container that separates sediments is also removed. Manufacturers claim a 10 percent reduction in cost and more recycled glass is used in the process. A large percentage of traditional wine bottles use virgin glass in the process, so if they chose lightweight it would help the environment. A 14 percent reduction in greenhouse gases occur when light weight bottles are used instead of the original wine bottle.
Even though jerky has strong preservative characteristics, molding remains a potential problem. The molding process starts when the jerky begins to "sweat" or lose its remaining moisture. The moisture then turns into condensation which, in turn, becomes a harbor for harmful mold and bacteria. The right container and the right tools stave off molding, but the storage method changes depending on how long you intend to keep the jerky. Use the correct method to keep your jerky fresh and mold-free.
Instructions
Short Term Storage
1. Place the jerky in a paper bag. Grocery bags or lunch bags provide ample space for this.
2. Seal off the end of the paper bad by folding down the opening. This prevents any condensation from entering the bag. The porous nature of the paper bag also absorbs moisture leaving the jerky. The absorption prevents the formation of condensation.
3. Place the paper bag in a refrigerator to keep for maximum duration. The cool dry air delays mold growth as it does with other foods.
Long Term Storage
4. Wrap the jerky tightly with plastic static-cling wrap. Continue wrapping until the jerky is no longer exposed to the air.
5. Place the jerky in an airtight container. Any sealing plastic container capable of locking out moisture suffices for this storage project.
6. Place the air tight container in the freezer. Remove and thaw thoroughly before eating.
Transform watermelon into a new treat the family is sure to love.
Homemade watermelon leather is a way to put a twist on the popular summer fruit. Create a chewy, juicy and flavorful treat without adding any extra ingredients. Fruit leather is healthy and easy to prepare, and kids love it. Making watermelon leather yourself allows you to leave out the unnecessary ingredients, such as sugar and preservatives. Stay natural and healthy without sacrificing taste.
Instructions
1. Preheat the oven to 200 degrees.
2. Cut a watermelon into large slices with a knife, and remove the seeds.
3. Scrape the red flesh of the watermelon into a food processor or blender, and puree it completely.
4. Place the watermelon puree in a sieve, and drain half the liquid.
5. Cover a baking sheet with parchment paper, and pour the puree into a thin, even layer on the paper. Cook for two hours or until the puree becomes firm. Remove the pan from the oven, and allow it to cool for 30 minutes.
6. Peel the from the parchment paper, and cut it into serving portions. Store it refrigerated in an airtight container. Watermelon leather should stay good for about five days.
Many people today use apple cider vinegar as a healthy home remedy for many ailments as well as for cooking. You can make your own apple cider vinegar to include in your own recipes. It just takes some apples and a bit of patience. The steps that follow are for 5 gallons of apple cider vinegar.
Instructions
1. Choose apples that have a high-sugar content and that are fully ripe. Typically this includes Gala, Red Delicious, Golden Delicious, Fuji and Jonagold. Pick only the best apples. They should be worm-free as well as blemish-free.
2. Cut the apples into small pieces. Crush them. Filter the juice through a piece of cheesecloth inside a strainer, or press them in a fruit and vegetable press. Put 5 gallons of into nonmetallic containers, and set aside 1 qt. of juice.
3. Crumble one cake of yeast used in wine making into the 1 qt. of juice that you have set aside. Stir it until it dissolves. Add the yeast mixture back into the rest of the apple juice.
4. Fill the nonmetallic pots about two-thirds full. Cover them with cheesecloth and put them in a dark place. The temperature should be around 60 to 80 degrees at all times.
5. Stir the apple cider vinegar once a day for 3 weeks. After that, taste it. When the vinegar reaches the desired flavor, filter it once again through cheesecloth to remove the mother. That stops any more fermentation from taking place.
6. Pour the vinegar into a large pot. Cook it over low heat, stirring frequently, until the temperature reaches 140 degrees to pasteurize it. Remove the vinegar from the heat.
7. Use a funnel to pour the pasteurized vinegar into clean plastic or glass bottles. Put the lids on the bottles. Set the bottles into a hot water bath to further sterilize them. Allow the bottled vinegar to cool and store it in a cool, dark, dry place.
Tags: apple cider, apple cider vinegar, cider vinegar, apple juice, dark place
Broccoli grows well in soil temperatures between 65 and 75 degrees Fahrenheit. Accordingly, spring and fall planting work most effectively for growing broccoli. If soil temperatures rise above 75 F, prune broccoli to prevent the plant from bolting. Bolting -- producing yellow flowers -- is the plant's response to warm soil. With regular pruning, you can prevent flowers and harvest tender broccoli florets.
Instructions
1. Watch for green buds in the center of a broccoli plant. Buds develop first in the center of the plant. By pruning the center head first, the plant will not bolt as quickly and it will continue to produce buds.
2. Prune the broccoli plant by removing the top 6 inches of the central stem. Cut the central stem off 6 inches from the top with the pruning shears when the buds finish developing but before they open and separate into yellow flowers. Use the harvested central stem of broccoli.
3. Watch for side shoots of buds after pruning off the central stem. Prune away all buds open and separate into flowers to prevent bolting and keep the plant producing for as long as possible. Use all buds you remove.
Tags: central stem, before they, open, broccoli plant, open separate
If you like your food spicy, you know what a treat a good habanero pepper can be. While store-bought habaneros will do in a pinch, the homegrown variety generally has superior taste, texture and aroma. Growing your own habanero peppers at home also provides a sense of accomplishment and is not as difficult as you might think. Even if you're not an experienced gardener, you can grow habanero peppers that will have spicy-food lovers salivating.
Growing Conditions
The right growing conditions are important no matter what type of plant you are working with, and habanero peppers are no exception. These plants do best in hot, dry climates, though it is possible to grow a healthy crop of habanero peppers in virtually any kind of climate if you make the right accommodations.
If you live in a colder climate, you will have to limit your growing season to the warm summer months. If you live in a hot, dry, area you probably can keep your pepper crop going year-round.
Right Location
Compared with other food crops, habanero peppers are not at all picky about where they are grown. generally do better in a regular or raised garden bed, and they love the heat and the sun, so choose a sunny location.
If you don't have access to a garden plot, you can successfully grow habanero peppers in containers, making these tasty treats a great choice for apartment dwellers. Habanero peppers also can be grown indoors with the help of an indoor-gardening system, such as the popular AeroGarden.
Planting
You can start your habanero peppers from seed or by using transplants. If a nursery in your area carries habanero plants, it is much easier to plant those seedlings than to start from seed.
When transplanting the peppers, make the hole a bit deeper and twice as wide as the root ball. Place the plant carefully in the hole and gently fill it with soil. The plants should be watered daily until they have become established; after that, water them as needed.
If you need to start from seed, make holes about ½-inch deep and place two seeds in each hole. For best results, holes should be about a foot apart to give each plant plenty of room to grow. The soil should be watered and kept moist for at least a week or until the plants have begun to sprout. If more than one plant comes up from each hole, the smaller one can be cut back.
Tags: habanero peppers, from seed, each hole, grow habanero, grow habanero peppers
Drinking an espresso shot is a moment of intense sensory experience, involving flavor, texture and aroma. But it takes work to get it right. Here's make a good espresso shot.
Instructions
1. Smell your coffee beans before grinding. They should have a toasty, slightly sweet smell. Bad coffee beans will have a rancid smell. Coffee that is used for espresso should be of a medium to dark roast.
2. Turn on the brew button and observe. There should be about 3 to 5 seconds of infusion. This is where the brew process has started, but the liquid is not yet coming out.
3. Look at the liquid when it starts to pour. It should be dark brown with a reddish tint. The liquid should have a thick, nectar appearance as it pours. The pour should be even from start to finish and fall straight from the spout.
4. Time how long it takes a shot to pour. You know an espresso shot is good when it takes between 25 to 30 seconds to pour 1 to 2 ounces.
5. Test the crema (foam on top) of the espresso. The crema should have a appearance and strong surface tension. It should hold one sugar cube for 3 to 4 seconds before breaking through the surface.
6. Drink your espresso immediately after it is brewed. The quality of espresso diminishes as it cools.
Tags: espresso shot, should have, , dark brown, pour should
The art of bagel making was at one time a closely guarded secret held by the International Beigel [sic] Bakers' Union. The IBBU, founded in New York City in 1907, declared that the recipe would be shared only with the sons of members who became baking apprentices. In 1927 a Polish baker named Harry Lender set up shop in Connecticut and produced the nation's first frozen bagel, which spread "bagelmania" across the country.
Instructions
1. Remove the frozen bagel from the freezer. Place the bagel upside down in the center of a paper towel. Bring the four corners of the paper towel together in the center of the underside (flat side) of the bagel. Place the wrapped bagel on a plate flat side down.
2. Set the bagel on the plate in the microwave. Microwave on the high setting for 20 to 25 seconds.
3. Take the bagel out of the microwave and unwrap it. Use a serrated knife ad carefully slice the bagel in two even halves.
4. Place the two halves in a slotted toaster (not a toaster oven). Set the toaster on the lowest setting and lower the bagel halves.
5. Remove the bagel from the toaster when it pops up. Continue toasting for a browner bagel.
6. Spread the two halves of the bagel with cream cheese, herbed cream cheese, lox spread or jam. Make a sandwich with chicken salad, tuna salad or roast turkey.
This caramel-coated custard is an excellent dessert for holiday parties. Serves 6 to 8.
Instructions
Make the Caramel and Milk Mixture
1. Put 1 1/2 quarts milk and 1 cup sugar in a large saucepan over medium heat. Simmer the mixture for 40 minutes without letting the milk boil over. Remove from the heat.
2. Heat the remaining 2/3 cup sugar and a teaspoon of water in a saucepan over low heat, constantly stirring until the sugar melts and turns amber-colored.
3. Immediately pour the melted sugar into a round mold or baking dish. Holding the edges of the mold or dish, tilt it back and forth to coat the bottom and sides with the melted sugar.
4. Preheat the oven to 350 degrees F and put a small pan or teakettle filled with water on to simmer.
Make and Serve the Custard
5. Heat the remaining milk, Kahlua or rum, cinnamon stick and lemon peel in a small saucepan over medium heat. Let simmer for 5 minutes without boiling over.
6. Take the pan off the heat and remove the cinnamon stick and lemon peel.
7. Beat the eggs, egg yolks and vanilla extract together in a large bowl.
8. Slowly whisk the hot milk and Kahlua mixture into the eggs. Add the milk that you reduced with the sugar. Pour the mixture into the mold and set the mold in a larger pan or dish with sides at least two inches high.
9. Pour the simmering water into the dish until it's 2/3 of the way up the sides of the mold. Cover the whole pan loosely with tinfoil.
10. Bake for 50 minutes.
11. Remove from the oven and let cool in the pan of water.
12. Take the cooled mold out of the baking pan and chill completely in the refrigerator.
13. To serve, place a large plate or serving dish over the top of the mold, hold the dish and mold securely, and invert. The custard should come out of the mold cleanly with the caramel sauce running out over all.
14. Scrape any extra caramel sauce out of the mold and onto the top of the custard.
Clam dip on crackers or crusty bread chunks can make a delicious appetizer on any party table. Though the appetizer is suitable for eating either warm or cold, when you wish to serve clam dip warm, use a small chafing dish. Because a chafing dish gently holds foods at the desired temperature, you can maintain the warmth with the flame in the bottom of the unit.
Instructions
1. Heat the clam dip in the saucepan on the stove top or in the microwave-safe bowl in the microwave. Warm the clam dip until it comes to the temperature you desire for serving.
2. Transfer the warm clam dip to the food pan of the chafing dish.
3. Assemble the chafing dish by placing the frame on the table. Fit the water pan into the frame over the sterno. Fill the water pan to the fill line -- for a single chafer, probably about 3/4 inch of water.
4. Set the food pan full of warm clam dip in the chafer.
5. Light the sterno with a lighter and insert the sterno into the frame in the correct position under the water pan. Note the burning time for the sterno and the time you lit it so you can replace it with another sterno after it burns out, if necessary. Most sternos burn for between one and two hours.
6. Stir the clam dip about every 30 minutes to keep it moist and creamy.
7. Check the in the water pan and add water if it appears low. Try to maintain the same water level to avoid burning the clam dip.
Rice paper rolls can be served as an appetizer or for a light, Asian-inspired lunch. Similar to egg rolls but not fried, these could also be seen as spring rolls or summer rolls. If you are looking for something different, these rice paper rolls will fit the bill. All of the ingredients can be found at an Asian grocery store or in the international section of a well-stocked supermarket.
Be sure to get extra wrappers, because you are likely to tear the first few. Like pancakes, the first few rice paper rolls are never perfect. With a little practice, you will get the feel for rolling these rice paper rolls, and the remaining will turn out perfectly. You can serve these dry or with a dipping sauce.
Instructions
1. Add the rice paper to the warm water and let soak for 20 seconds to 1 minute or until pliable.
2. Remove one sheet of rice paper. Drain excess water on a towel before moving the rice paper to your flat working surface.
3. Combine the remaining ingredients except the dipping sauce in a small bowl. This is the filling.
4. Add a 1 to 2 tbsp. of the 2 inches from the edge of the rice paper in a line about 3 inches long.
5. Fold the bottom edge, closest to the filling, up and over the filling mixture.
6. Fold the two sides up toward the filling.
7. Continue rolling like a cigar until you have a complete spring roll shape.
8. Serve cold plain or with dipping sauce.
Tags: rice paper, paper rolls, dipping sauce, filling mixture, rice paper rolls, these rice, these rice paper
Hibiscus plants produce very attractive flowers that grow on medium-sized shrubs. According to the National Gardening Association, hibiscus flowers are one of the best edible tree and shrub flowers, so they are useful for things other than just decoration. Hibiscus shrubs are relatively easy to care for with a few supplies and simple care techniques.
Climate
Hibiscus plants prefer warm climates and grow well in the southern United States and tropical areas like Hawaii. However, gardeners in different climates all over the world can grow hibiscus plants with the proper care. The University of Arkansas recommends growing hibiscus plants in pots and indoors during winter, especially in areas with cold weather. Make sure the plants get direct sunlight for at least part of the day, and use a plant light if they do not receive much sunlight indoors.
Pruning
Older hibiscus plants may not bloom very often without pruning. North recommends trimming hibiscus stems right above buds or lateral branches. Pruning encourages new growth and also allows gardeners to keep the plants at whatever size they prefer.
Pests
Insects often munch on hibiscus leaves, which damages the plant. North recommends using an insecticidal soap to kill insects by washing the plant leaves in the soap. Most gardening stores sell insecticidal soaps. They are a good insecticide choice because they kill bugs but are usually not toxic to humans.
Watering
According to North Dakota State University, hibiscus plants are sensitive to changes in watering. Develop a regular system of watering hibiscus plants with the same type of water (ideally filtered or distilled water). They prefer constant dampness and humidity but do not like to be overly saturated. The exception is when hibiscus plants become dormant and require less water.
Dormant Hibiscus
Hibiscus plants sometimes enter a period of dormancy, especially during fall or winter, after blooming or after transplanting or any other shock. North Dakota State University recommends allowing plants to become dormant when the leaves start yellowing and growth slows down. During dormancy, water plants less and do not fertilize them.
Fertilizing
Lightly fertilize hibiscus plants three or four times per year. The University of Florida recommends a manganese sulfate fertilizer or commercial fertilizer mixtures with a variety of nutrients. Use a commercial fertilizer with multiple nutrients with packaging that says it will be good for hibiscus, or ask a local gardening store to recommend a fertilizer for hibiscus plants. Apply a small amount of fertilizer following directions on the packaging. When using manganese sulfate fertilizer, apply 1 to 2 oz. depending on the size of the plant.
Tags: , Dakota State University, North Dakota, North Dakota State, State University