The pistachio is a small, nut bearing tree. Drought resistant and tolerant of hot temperatures, they grow well in areas that are inhospitable to most other food crops. Under favorable conditions, a pistachio tree can live and produce nuts for centuries.
History
Modern pistachio nuts were initially grown in western Asia. Archaeological evidence suggests they have been used as a food source in this area since 7000 BC.
Biology
Pistachios are dioecious, which means there are separate male and female trees. For a successful cultivation, a farmer must plant one male tree for every 8 to 12 .
Productivity
A fully mature pistachio tree will produce an average of 25,000 pistachio nuts each year.
Harvest
The pistachio shell undergoes an observable transformation when it is ready to be picked. The shell turns from green to reddish yellow and partially splits open.
Features
The shell of the pistachio is tan in color; however, the shells are often dyed green or red. This was originally done to conceal any discoloration that occurred as a result of being picked by hand.
Fun Fact
The split shell of the pistachio allows vendors to salt and roast the nuts while leaving the shell on, which is the most popular way to enjoy this snack.
Egusi soup is a popular Nigerian soup eaten with foufou/fufu or pounded yams or . If you have always wanted to try a west African dish or just simply want to suprise your Nigerian friend(s), is very easy to make and very delicious even for first timers. Join me.
Instructions
1. First, season your meat however you like and steam it. You can cook Egusi soup without meat but if you want to use meat, you can use any kind of meat you have. Chicken, fish, goat meat, tofu you name it and also add all in the same soup if you want.
2. Heat up an empty pot to make sure it is completely dry and pour in a cup of Palm oil. Let the oil heat up till it is almost smokey.
3. Add your diced tomatoes and onions and let them fry in the hot oil for at most ten minutes until it looks cooked enough. You can also add sliced peppers without using ground dry pepper to make it spicy hot. Use your discretion.
4. Next, add the ground Egusi and cayenne pepper (if you haven't added pepper in yet), in the same pot with the cooking tomatoes and onions and and some water according to how thick or watery you want it, but make sure it is not too watery.
5. Stir with a cooking spoon, cover the pot and let boil for five minutes. Feel free to stir from time to time while it boils, at this point you will smell the aroma of the soup.
6. Now, add salt and Knorr Beef Bouillon seasoning to taste. Stir to distribute evenly.
7. Next, add your already cooked meat(s), stir the soup and cover the pot to let it cook for another seven minutes.
8. Finally, add you already chopped spinach or collard greens and stir the soup again to distribute all into the soup. Cover the pot and this time let the soup cook for 15mins. Stir the soup in between to it doesn't get burnt at the bottom of your pot. When the soup is well cooked, it is ready to be served with white rice.
Tags: Egusi soup, make sure, , white rice, with cooking
Salami and cheese make a delicious snack or appetizer.
Inexpensive and easy to make, salami and cheese is a light, tasty appetizer or snack. To add a little extra panache to your presentation, roll the salami and cheese together. Lightly and cheese makes loose rosettes that are as pretty as they are delicious, while tightly rolled salami is portable and mess-free. Avoid hard cheeses and salami, opting instead for softer options. In no time, you can whip up a plate of attractive appetizers for any unexpected guests.
Instructions
1. Choose salami and cheeses that are pliable enough to be rolled. The softer the food, the better. For salami, try genoa, soppresatta or mortadella, which are available at many supermarket delis or butcher shops. Packaged salami also works for this preparation. Soft, white cheeses, such as provolone and pepperjack roll well in salami, as does colby jack. Cream cheese also makes a delicious rolled salami filling.
2. Place a slice of salami on a cutting board or plate. Place a slice of cheese in the center of the salami, aligning it as much as possible with the edges. For cream cheese, spread approximately 1/2 tbsp. evenly on the salami slice.
3. Start at one edge of the salami and roll it into a small log. The cheese will be swirled inside the salami. If your rolls are not holding their shape, place a toothpick through the center of the roll, puncturing all layers of salami and cheese.
4. Add chopped olives or slices of pepperocini to your rolls for a little extra flavor and kick. Sprinkle a small amount of these toppings on top of the cheese before rolling the salami. This works especially well with soft cream cheese.
Tags: rolled salami, cream cheese, little extra, Place slice,
1. Wash beets and tops very well. There is often a lot of dirt still clinging if you grew them yourself. If you purchase them at the store then the prewash has been done. But never NOT wash them well again.
After washing cut the tops of the beets off about 3 inches from the beet bottom. Leaving the top on keeps the beets from bleeding out so much, and makes them easier to hold and finish peeling when cooked.
Place water in a large pan, such as a stock pot. Put the beets in the water and bring to a boil. Boiling at a low pace will allow them to cook and not run out of water durning the process. Beets need to cook a long time until tender. If they are small ones it is much shorter time of course. But a 3-4 inch size beet will need some time.
After they are tender when a sharp knive or skewer is inserted in the largest one. Remove from the heat, and drain off the water. Be sure to let it cool slighty before you drain so as not to get steam burns to fingers. While this cooling down is taking place, add cold water to the sink, or a clean bowl or pan.
Next place the the pan of cool water. Take each by the top you left on, which will be soft, and pull the top down toward the root with the palm of the hand. The peeling will then slip off the beet easily. Some pieces might stick, so just rub back over it with hand. Place the peeled beets into a clean bowl as you peel. They will still be warm, larger ones might still be hot. Be careful when peeling and wait till they cool enough to handle easily.
2. After the beets have been peeled and put into a serving bowl, if not serving right away, then place a lid or plastic wrap over the bowl. Before serving reheat them in the microwave with some added butter. They may be sliced also into many pieces if you need more servings. Do the slicing after they have cooled off completely.
3. The other half of the tops that you trimmed, can also be boiled until tender. Some of the juice from them reserved for reheating the beet roots. Then after the tops have boiled till tender, drain and place in a skillet with some oil and simmer a bit. Add to the tops a little salt if desired. The entire beet is edible, except the tough peeling.
Hummus is a Middle Eastern spread made from garbanzo beans, garlic, sea salt and olive oil. Traditionally, it is served as a dip or as part of a mezze platter. From there, its flavor changes depending on additional ingredients such as sun- dried tomatoes, artichokes or red peppers. It has become more common to find hummus where you least expect it. Hummus is noteworthy in recipes from chicken to pie crusts.
Pizza
When preparing the homemade pizza dough, add just a hint of a Greek-influenced seasoning blend that has dried mint, cinnamon, nutmeg and garlic (homemade seasoning is recommended). Knead dough with the seasoning and let rise. Roll out the pizza dough and place on a prepared pizza pan. Spread hummus on top of the dough as you would tomato sauce for an Italian pizza. Drizzle olive oil and top with roasted red peppers, caramelized onions and sliced kalamata olives. Sprinkle the top with crumbled feta cheese. Bake per pizza dough recipe instructions until browned. Time will be slightly less than a traditional cheese-based pizza. Serve with a side salad using mixed greens, mandarin oranges, sliced almonds and pine nuts. Drizzle with olive oil.
Pasta with Hummus Sauce
Put together a hummus using one roasted eggplant without skin, one 15-oz. can of garbanzo beans, crushed garlic cloves, lemon juice and tahini. Blend ingredients in a food processor until smooth. Boil spinach pasta such as penne or other tube pasta as directed on package. In a lightly oiled casserole dish, combine the pasta mixture with sautéed spinach, baba ganoush hummus, kalamata olives and seasoning. This dish is similar in consistency to a homemade baked macaroni and cheese. Serve the casserole with a Greek salad and warmed pita. Alternately prepare a parsley-based hummus sauce to serve over grilled vegetable pasta primavera.
Tuna Steak with Hummus
Prepare and bake one loaf of French bread. While the bread cools to room temperature, grill tuna steaks (according to people count). Season steaks with sea salt, freshly ground pepper, crushed garlic, a dash of coriander and olive oil. While the steaks are grilling, cut the bread into thick slices. Lightly toast under the broiler and spread with homemade or packaged garlic hummus. Slice steaks to fit the top of the bread, sprinkle with olive oil and serve on a plate with as garnish. Accompany the tuna and hummus with a fresh cucumber salad with red onion, baby arugula and crumbled feta cheese. Sprinkle the cucumber salad with flaked mint.
Tags: kalamata olives, pizza dough, baba ganoush, baba ganoush hummus, crumbled feta, crumbled feta cheese, crushed garlic
Venison is meat from game animals such as moose, elk or, most commonly, deer. A good source of lean protein, venison tastes delicious if prepared properly. You can buy venison at most large natural food stores or specialty butcher shops. The best option is to go hunting and take advantage of nature's bounty, providing your family with meat at no cost. Make good use of your venison by preparing it in a variety of ways. Venison breakfast sausage is easy to make, tasty, and will be a welcome addition to a hearty breakfast.
Instructions
1. Trim any visible fat from the venison. Venison fat often has a gamey taste that many people find objectionable. Grind the venison in a meat grinder on medium, or take it to a butcher shop and have it ground for you.
2. Mix the spices and seasonings in a small bowl, and set it aside.
3. Mix the ground pork and venison thoroughly. Use a large, wide, shallow bowl, or spread it out on a clean counter or board. Venison is much too lean by itself to make a good frying sausage, so you must add some fatty pork so it won't scorch in the pan.
4. Spread the meat out and evenly sprinkle the spice mixture over the surface of the meat. Work the spice into the meat with your hands, using a kneading motion, until the spices are completely mixed in.
5. Refrigerate the sausage for 2 hours to give the flavors time to mingle. Pinch off a handful of the sausage and fry it in a pan until it's no longer pink. Taste the sausage to see if it is spicy enough. Add more seasoning as needed.
6. Form the sausage into small patties or tube-shaped links, if desired. Freeze the sausages, separating the individual pieces with wax paper and then placing them in freezer bags, or freeze the bulk sausage in 1-lb. packs.
7. Fry the sausage on medium heat until it reaches an internal temperature of 160 degrees. Serve it with biscuits and gravy or eggs and toast.
Celebrate summer with a refreshing cucumber, vinegar and dill salad. If you have a garden, the salad is an ideal way to put an abundance of cucumber and dill to good use. The salad, which is served chilled, makes a light, fresh side to grilled fish and chicken dishes. The tasty salad is sure to please family members or summer party and picnic guests. The sweet and sour vinegar dressing and savory herb flavor complements the crunchy cucumbers well in this dish.
Instructions
1. Peel three cucumbers using a vegetable peeler. Cut the cucumber into thin slices width-wise using a sharp knife. Slice a red onion into thin rings. Place the cucumber and onion slices into a colander and sprinkle them with 2 tsp. of sea salt.
2. Set a bowl under the colander and allow the vegetables to drain in a refrigerator for one hour to remove excess moisture. Rinse the vegetables with cool water to remove the salt.
3. Pour the cucumber and onion slices into a large mixing bowl. Add 1 tbsp. of white granulated sugar, 2 tbsp. of chopped fresh dill and 2 tbsp. of white distilled, cider or red wine vinegar, depending on your tastes, to the bowl.
4. Stir the ingredients together. Add salt and black pepper to taste. Cover the bowl with plastic wrap and chill the salad in a refrigerator for one hour prior to serving.
Tags: cucumber onion, cucumber onion slices, into thin, onion slices, into
If you like sweet-tasting baked ham, coat it with a before cooking it. The glaze will caramelize as it bakes, giving the ham a sweet coating. Make your own honey glaze so you can customize it to your tastes. Experiment with a variety of ingredients, such as mustard or cinnamon, until you create a glaze that you and your family love. Honey-glazed baked hams make tasty holiday dinner main courses, and you can enjoy the leftovers for several days after the event.
Instructions
1. Preheat your oven to 325-degrees Fahrenheit. Set the fully cooked bone-in ham on a roasting pan rack fat-side up. Cook the ham uncovered for two hours.
2. Create a ham glaze by blending a 1/2-cup of honey, 1/2-cup of brown sugar, 1/4-tsp. of ground cinnamon and 1-tbsp. of orange juice in a small saucepan. Turn the heat to "medium-high" and bring the mixture to a boil, stirring constantly. Remove the pan from the heat.
3. Remove the ham from the oven and cover it with half of the honey glaze. Use a pastry brush to spread the glaze evenly over the ham. If the ham is pre-sliced, be sure to spread the glaze into the cuts as well. Continue baking the ham for 30 minutes.
4. Remove the ham from the oven and brush it with the remaining honey glaze. Bake the ham for another 30 minutes, or until its internal temperature registers 140-degrees Fahrenheit on a food thermometer.
Tags: honey glaze, Remove from, from oven, Remove from oven, spread glaze
Mandarins stay fresh at room temperature for one week.
Mandarin oranges are small tangerines with red-orange skin and sweet, juicy flesh. They originated in China; today, the major mandarin producers are Spain, Brazil and Japan. Mandarins are available in several varieties including Satsuma, Clementine and Emperor. When mandarin oranges come into season, you may purchase these tasty fruits for snacks or healthy desserts. Store the mandarins safely and properly to avoid spoilage and prolong shelf life.
Instructions
1. Store fresh mandarins at in a fruit bowl or open platter. They will last about one week before beginning to spoil.
2. Place the mandarins in a cool, dry location such as a cold cellar or outdoor garage to prolong their shelf life. Storing the fruit in a cool location will extend the shelf life by about one week.
3. Peel the mandarins and remove the membrane and seeds. The membrane is the thin, translucent skin that covers each orange section.
4. Place mandarin segments into a plastic freezer storage container and place in the freezer. Fruit loses some flavor and changes texture during the freezing process but this technique is useful for storing fruit for future cooking, baking or canning.
Tags: shelf life, about week, cool location, room temperature
Guacamole Granada, a variation on the traditional mashed avocado dip, includes pomegranate jewels
This article will give you step-by-step instructions for making a guacamole dip fit for a fiesta! Try making the guacamole recipe included here, or add pomegranate to your favorite guacamole recipe.
Instructions
1. Gather together ingredients and find substitutions, if necessary. In a pinch, lemon juice can replace lime juice, garlic powder and salt can replace garlic salt, sweet onions can replace green onions, etc.
2. Halve the avocados. Scoop out the avocado pulp into a molcajete and mash. You may also scoop the avocado into a medium bowl and mash the pulp with a fork.
3. Stir in lime juice. Fresh lime juice is nicest, but you may also use bottled . The lime juice serves the practical purpose of preventing the guacamole from browning as a result of air exposure, but it also adds a wonderful zesty flavor.
4. Add salt.
5. Chop the green onions and stir them into the mixture.
6. Cut off the crown of the pomegranate.
7. Use a paring knife to score sections into the outer layer of the pomegranate.
8. Submerge the pomegranate in a large bowl of water and break it apart.
9. Remove the pomegranate jewels. The white membrane will float to the top and the red seeds will sink to the bottom.
10. Remove the from the water with your hand or with a slotted spoon. Pour the water over a fine mesh strainer, leaving the pomegranate jewels behind.
11. Stir the pomegranate jewels into the guacamole mixture. Reserve a few tablespoons for garnish, if you like.
12. Serve with tortilla chips.
Tags: lime juice, pomegranate jewels, green onions, Guacamole Granada, guacamole recipe, , white membrane
The dryness of oats and the weight of dried fruit can make granola crumbly.
If you have tried making a granola bar and it ends up dry and crumbly, you are not alone. With the amount of dried grains, especially oats, combined with heavy nuts and dried fruits in a granola recipe, it sometimes seems like there isn't enough honey in the world to keep it together. There are a few culinary tricks, however, to keep your granola in one piece.
Instructions
1. Make sure you use enough fat and sugar to the proportion of grains, nuts and fruits you are using. Use butter or margarine, sugar and oats or grains. Add twice as much honey as grain.
2. Melt the fats and sugars together instead of combining them into the granola separately. Melt the butter, sugar and honey over low heat in a small saucepan. Stir into the granola once combined.
3. Add nut butter to the mixture. Peanut, almond or cashew butter will provide some more stick to your granola and prevent it from crumbling. Use equal parts honey and nut butter to your granola.
4. Bake on a greased baking tray for 25 to 30 minutes at 350 degrees F.
Fondue is served in a pot with items for all guests to dip.
A rich fondue pot is a fun and impressive meal for a large dinner party, if the cook can get the texture right. Fondue is a delicate cooking process, since only a little extra heat can ruin the whole pot. Every fondue has its own rules to follow, but all fondues need to be watched closely and stirred constantly before the fondue party can begin.
Equipment And Temperature
Before choosing what kind of fondue to serve your guests, make sure you have the right equipment. A ceramic fondue pot is decorative and works for cheese and chocolate, but it does not reach the high heats required for meats and seafoods. Metal fondue pots burn hotter, but they are no good for the delicate temperature of melted chocolate. A cast iron enamel fondue pot works fine for any type of fondue, since the heat can be easily controlled.
Chocolate Fondue
Chocolate fondue needs to be rich, so use high quality chocolate with a cocoa content of at least 50 percent. Chocolate can burn fast if you do not stir the pot constantly. Only heat the chocolate indirectly, preferably in a double boiler, before transferring the mixture to a fondue pot over a candle. Adding cream increases the richness while liqueur will add texture. Serve with fresh chilled fruit or light cakes to fully enjoy this decadent dessert.
Like chocolate, cheese fondue is usually cooked outside of the fondue pot and added afterwards. Rub a crushed garlic clove over the pot before cooking. Low temperature heat with shredded cheese allows the fondue to melt slowly. If there is meat in your fondue, add lemon juice or a little beer or wine to keep from curdling. Stir constantly to keep the fondue smooth. When serving, the crust at the bottom of the pot is considered a delicacy, so scrape it off with a wooden spoon and serve it at the end of the meal.
Meat and Vegetable Fondue
Meat fondue is usually made with a base, the meat chunks and vegetables added second. A thermometer is helpful, since the base should stay just below boiling to cook the meat properly at 375 degrees Fahrenheit. Your base can consist of many things depending on your meat. A purist will only use a base of oil, but broth matching the meat works as well. Champagne or wine bases pair with seafood fondue. Cut all the meat and vegetable slices into bite sized chunks and pat dry before adding to your pot. Vegetables take a few minutes, but meat only takes a minute to cook.
Boursin is a soft spread cheese traditionally made with Gornay cheese, named after the town where the creator grew up. Substitutes for Gornay make a spread that is remarkably similar to the original. Farmer's cheese, garlic, coarsely ground black pepper and fresh herbs are readily available in most markets. Once you make a base by combining the two cheeses in this recipe, you can season it with anything that suits you to make other flavored cheeses.
Instructions
1. Bring the cheeses to room temperature.
2. Peel two cloves of garlic by laying them on a cutting board, placing a chef's knife with the blade flat on top of them and then hitting the flat part of the knife with your fist. Slip the peels off.
3. Finely chop the garlic with a knife or a chopper.
4. Mince 1 tbsp. of fresh green herbs of your choice. Use parsley or chives for a milder cheese. Stronger flavored herbs like basil, oregano, thyme and sage will be more pronounced.
5. Fit the chopping blade of your food processor in the bowl and add the cheeses, garlic and herbs. Sprinkle with 1/4 tsp. salt and several generous grinds of fresh black pepper.
6. Process until the ingredients are combined and the cheeses are smooth.
7. Refrigerate in a covered container for several hours so the flavors can blend.
Tags: black pepper, Boursin Cheese, knife with, Make Boursin, Make Boursin Cheese
comes from Europe and is known for its nutty flavor. Asiago cheese is typically produced in two different forms. Mature asiago is known as Asiago d´Allevo and fresh asiago is known as Pressato (see References). Fresh asiago cheese is made by using whole milk and is aged for over 40 days. The cheese has small holes in it and is semisoft in texture. Asiago is usually served grated or in chunks over salads, soups and pastas.
Instructions
1. Heat the milk on medium-low heat in the pot for 20 minutes. Be sure not to boil or scorch the milk while cooking it.
2. Mix the 1/4 tsp. of thermophilic type c culture in with the milk and stir. Let the mixture sit for 30 to 45 minutes (see References).
3. Mix in the rennet tablet. After 1 hour the milk should start to curdle.
4. Cut and whisk the curds at the same time to break them into small pieces. Continue heating and stirring the curds for 20 minutes.
5. Cook at a medium-high level for 20 minutes or until the curds are no longer sticking (see References). Continue cooking for over 1 hour to let the curds settle at the bottom of the pot.
6. Drain all of the excess liquid in the curds using a cheese cloth and colander.
7. Store and age the cheese in a warm dry area in a mold. Preserve the cheese using the sea salt and turn the cheese over in the mold every 2 days. Continue doing this for about 2 months or until the cheese has taken its form.
Mexican chili con carne is a great addition to a tailgating party.
Mexican chili con carne is delicious during cooler months or any time of the year you want a flavorful, spicy dish. Chili con carne is roughly translated from Spanish as "chili pepper with meat," even though several accounts note this dish did not actually originate from Mexico. Chili con carne can be prepared in a variety of different ways. Add fresh chopped tomatoes, green peppers and herbs at the last minute for a fresh flavor burst. Serve this over white rice and baked potatoes, or even with a bowl of tortilla chips.
Instructions
1. Heat a skillet to medium-high heat. Add a few drops of cooking oil and brown the steak in the skillet. Add chopped onion, garlic, chipotle peppers and ground spices.
2. Stir in kidney beans and liquid from the can.
3. Transfer everything into a slow cooker and cook for six hours on medium heat.
4. Stir well and add freshly chopped tomatoes, bell peppers, a little cilantro and even pineapple if you wish. Serve over rice, large baked potatoes, or on its own. Garnish with sour cream and cheese.
Learn make a fantastic 7-layer salad. This dish is great for parties, holidays and special occasions.
Instructions
1. Assemble all the ingredients except for the frozen peas and begin prep work. Fry the 8 slices of bacon till crisp. When cooled, crumble into little pieces and set aside. Cut onion into thin slices and then separate into rings and set aside. Wash and chop tomatoes into pieces and set aside. Combine 1 cup Miracle Whip with 1 cup sour cream, set aside. Wash head of lettuce and tear into bite size pieces.
2. Take a baking dish (about 9 x 12 inches will do) and start to layer the lettuce, spreading it evenly over bottom. Spread chopped tomatoes over the lettuce layer. Place onion rings over the tomatoes. Remove the package of frozen peas from the freezer and spread them evenly over the onion layer.
3. Stir the salad dressing mix, adding 1 tablespoon of sugar or artificial sweetener, then salt and pepper to taste. Spread the mixture evenly over the top of the peas. Put the cheese over the dressing and then sprinkle with the bacon bits. Cover baking dish and refrigerate overnight. You can mix the salad prior to serving or just serve in layers.
Seed spitting contests take place, usually during the summer, in locales all over the world. There is even a world-record seed spitter in the "Guinness Book of World Records." Here are some tips on maximizing your spitting distance.
Instructions
1. Practice with sunflower seeds. John Emslie, a past winner of the Shawnee County Fair watermelon in Topeka, Kansas, said his sunflower eating habit helped him become a seed-spitting champion.
2. To win a timed speed spitting contest, it is important to spit watermelon seeds, and spit fast. One winner won the contest after spitting 35 seeds into a paper cup in just five minutes. Work on speed and accuracy. And practice carrying as many seeds in your mouth as possible so you don't waste time reloading.
3. Karen Easterling, a past winner of the women's crown in the World Watermelon , said it is important that a small tip of the seed should point out as it exits your mouth. Think of it as the tip of a dart you're throwing at a board.
4. Take a big breath before expelling the seed.
5. Lean back before you spit. Shoot forward as you spit and aim slightly up to create an arc.
6. Have a bit of watermelon in your mouth for moisture.
7. Start with your target nearby and begin with a wide-brimmed cup or even an ashtray. Once you're hitting the receptacle with nearly every shot, substitute a container with a narrower opening until you reach the size of a paper coffee cup. Then move the cup further away from you in 3- to 6-inch increments, placing it further after hitting most of your shots in a series.
Tags: your mouth, , Seed Spitting Contest, spitting contest
It's okay to use canned tomatoes instead of fresh in a lot of recipes.
Whether you say toe-mah-toe or toe-may-toe doesn't make a lot of difference, especially if you need tomato paste and there's nary a can in your cupboard. Tomatoes are available fresh, canned and dried. Canned tomatoes include sauces, pureed, whole, diced and crushed. Tomato paste is in a can by itself.
Instructions
1. Substitute an equal amount of drained canned diced or whole tomatoes for fresh tomatoes in dishes that are to be cooked. Rinse and drain the canned tomatoes if you're using them in a salad or salsa.
2. Use slightly more fresh tomatoes when you substitute for canned. Canned tomatoes are cooked, while fresh obviously aren't. Fresh tomatoes lose water or are "cooked down," so you need to add about 1/4 cup more fresh tomatoes per cup of fresh tomatoes. In other words if the recipe calls for 2 cups of canned drained tomatoes, use 2 1/2 cups of fresh tomatoes.
If the recipe calls for the juice in the can as well as the tomatoes, add about 1/2 cup of tomato juice in addition to the fresh tomatoes. If f you substitute for a 15-ounce can of tomatoes, for instance add 1/2 cup of tomato juice and 2 cups of diced fresh tomatoes.
3. Make tomato sauce from fresh tomatoes if your recipe calls for sauce. Skin by dipping them in boiling water for 60 seconds, and then in an ice bath. The skin slips right off. Cut in half horizontally and squeeze out the seeds like you would squeeze an orange half. Roughly chop. Add about 1/4 cup of water for every cup of tomatoes. Simmer on low heat until the tomatoes fall apart. Use an immersion blender to puree the mixture. Add seasonings such as basil, garlic or onion, if desired.
4. Reconstitute by barely covering with boiling water for 10 minutes. Drain. Use the dried tomatoes to substitute for fresh in pasta recipes. Use a 50 percent ratio. In other words, if the recipe calls for 1 cup of fresh chopped tomatoes, use 1/2 cup of reconstituted dried tomatoes. The dried tomatoes aren't as bulky as fresh.
5. Cook your own tomato paste from fresh tomatoes or canned. Tomato paste is simple a very thick version of tomato sauce. Peel, seed and chop fresh tomatoes. Whirl in the blender, and then cook over low heat until the tomatoes are reduced by half. You can also use canned tomatoes and reduce in the same method for tomato sauce.
Just because you want to go raw doesn't mean that you have to throw away your favorite recipes that include cheese. If you're looking to get the flavor of cheese in raw form, here is a great way to make your own faux cheese.
Instructions
1. Place 1/2 cup of Brazil nuts and 1/2 cup of raw almonds in a bowl and cover water and a sprinkle of sea salt. Leave the nuts to soak and soften overnight. Drain the water well.
2. Measure into a food processor 2 cups of pine nuts, 1/4 of a small red bell pepper, 1 or 2 cloves of garlic, 1/4 of a small red onion, 1 stem of Swiss chard, 1/4 cup of fresh basil, 1 tbsp. of miso and the juice from one fresh lemon.
3. Add your soaked nuts to the and top them off with a small pinch of cayenne pepper. Process the ingredients thoroughly, adding 1 tsp. of water at a time to make a smooth, cheese-like paste, similar to the consistency of ricotta.
4. Use your raw cheese substitute for making raw pizzas, nachos, salad toppings or even as a dip.
Dallas is a cosmopolitan, sprawling city, surging with life. Attractive to both commerce and artistic communities, the city has over 400 parks and 17 lakes. Whether you have enjoyed a Friday or Saturday night listening to jazz in Deep Ellum or cheered on the Dallas Mavericks on their home court, what better way to celebrate the next morning than going out to brunch? One of the few times drinking is acceptable in the morning, relax with a champagne cocktail (or simple O.J.) as you catch up with friends and family. With so many places to choose from in Dallas, deciding where to go can be daunting. Here are some suggestions on find a great brunch spot.
Instructions
1. Get authentic South Texas flavors at the All-You-Can-Eat buffet at Mattito's TexMex Cocina (3011 Routh Street, (214) 526-8181). Featured every Sunday from 10:30 a.m. to 2:00 p.m., it's a flat fee of $15.99 for adults and $5.99 for kids under 12. You'll be drawn to bright, colorful walls and hanging-stars that light up the room, but if the weather's nice, grab a seat under the shaded patio. Choose from juicy, grilled beef or chicken fajitas, enchiladas smothered in queso, tamale dishes with fillings like chicken or pork with jalapenos and covered in sauces like tomatillo or chile con carne and a chicken mole that's quite popular. There's also an omelet bar that serves the eggs dishes made to order, made-to-order Belgian waffles with toppings of your choice, as well seafood like shrimp and ceviche. There's plenty of sides like chorizo, bacon and sausage , fresh fruit, salads and yogurt. While there's a number of desserts, try the the chocolate fountain where you can dip strawberries and other fruit for instant fondue. All that, and unlimited mimosas (see Resources).
2. Dine in an elegant yet casual atmosphere at Bread Winners Bakery & Cafe (3301 McKinney Avenue, (214) 754-4940). Offering a Sunday Brunch from 9:00 a.m. to 3:00 p.m., the smell of freshly-baked bread wafts through the restaurant, enticing you to take a seat, but try to grab a seat in the courtyard for great outdoor seating. The "Scrambles" section features a number of eggs dishes such as the smoked salmon that comes cooked with asparagus, tomato, jack cheese and smothered in a citrus cream and the San Antonio with black beans, cheddar, jack, sour cream and salsa. Their specialties section includes chicken fried steak and eggs and a number of breakfast tacos. Rounding out the menu is benedicts, waffles, pancakes and (try the Normandy french toast, in which sourdough bread is stuffed with cream cheese, jam and topped with berries and cream). Check out the link in the Resources for more details.
3. Listen to live jazz every Sunday at Maguire's Regional Cuisine (17552 Dallas Pkwy, (972) 818-0068). From 10:30 a.m. to 2:30 p.m., you can savor creative takes on classics, and even concoct your own Bloody Mary at a special bar, featuring over 20 vodkas. You can start with escargot, smoked salmon or a ceasar salad, before moving onto the main courses. Breakfast items include crabcakes benedict and french toast stuffed with vanilla almond cream and topped with berries. For lunch-type items, try the mesquite grilled burger, a Tuscan chicken sandwich or a classic cobb salad. Specialties include maple ginger salmon, green chili lasagna (which is based on a top-secret recipe), and meatloaf with a wild mushroom porto sauce, mashed potatoes and green beans.
4. Get the best of French and Latin fare at Cafe Brazil (6420 North Central Expy, (214) 691-7791), which is open 24 hours. Offering free Wi-Fi, specialty coffees and rated the Best of Dallas by a number of publications including the Dallas Observer, come in as early or late as you want. Omelets all come with rosemary potatoes and grilled homemade bread, and so their savory crepes; with both, you can also design your own dish. Their specialty breakfast items range from a Brazilian breakfast (two egg, chorizo empanada, rosemary potatoes and homemade grilled bread) and pancrepes (four homemade cinnamon-spiced crepes served with cream, raspberry sauce, walnuts and powdered sugar. There's plenty of lunch fare too, like a BBQ pulled pork sandwich, coconut chicken salad, and a honey mustard chicken sandwich. Like coffee? Try a Brazilian steamer or English toffee latte (there's also smoothies and homemade lemonade).
Tags: french toast, chicken sandwich, eggs dishes, every Sunday, , , smoked salmon
Plain yogurt, drained of liquid, is referred to as yogurt cheese.
Cream cheese, it would seem, is irreplaceable. Its rich, thick, creamy quality and layered flavor profile appeal as a bread spread or dipping ingredient. Adding it to baked goods --- both sweet and savory --- enhances the flavor and texture. On the down side, however, cream cheese boasts high levels of both fat and cholesterol. Those seeking a healthier alternative need look no further than a neighboring shelf in the dairy case. Plain yogurt, free of stabilizers, when drained of liquid, makes a low-fat, low-calorie cream cheese alternative.
Instructions
1. Buy unflavored, unsweetened yogurt that is free of stabilizers, gums or gelatin.
2. Line a colander with two or three layers of chesecloth, or with a single layer of coffee filter. Place the colander into a bowl, leaving at least 2 inches between the bottom of the colander and the interior bottom of the bowl.
3. Pour or spoon the yogurt into the lined colander.
4. Cover the bowl and colander with plastic wrap, foil or a towel and place it in the refrigerator for at least two hours and up to 24 hours.
5. Remove the bowl from the refrigerator and pour off the liquid that has drained from the yogurt. Put what remains of the yogurt --- a thicker mixture referred to as yogurt cheese --- into a container with a lid and use it right away or store it in the refrigerator for no more than a week.
Biscuits have been a basic in our meals for a long time. There are many different types of biscuits and many ways to eat the biscuits. Use the following for some new ideas on eat a biscuit and enjoy it in a whole new way.
Instructions
1. Eat your biscuits plain just right out of the oven. A warm biscuit with your breakfast really makes the entire meal. There's no right or wrong; some people like crisp flaky biscuits, while others prefer a doughier Southern style.
2. Split your biscuit open and fill it with some yummy goodness of your choice. Spoon some jelly, some jam, a dab of butter or squeeze on some honey or maple syrup on your biscuit. Sprinkle some cinnamon over your syrup and you'll think you're eating pancakes.
3. Add some protein to your biscuit with a slice of cheese, a sausage patty, crisp bacon or a slice of ham. Growing in popularity in some areas is the chicken and biscuit breakfast. You don't have to put the meat or protein on the biscuit necessarily; you may just want to eat it alongside your biscuit.
4. Cook some eggs to eat with your biscuit. Eggs of any kind just seem to go with a biscuit, including scrambled, boiled or fried. Use that biscuit to dab up every drop of the fried egg.
5. Put a new twist on your basic biscuit by making it a dessert. Split your biscuit in a dish and pour chocolate sauce all over the top of it. Top it off with some strawberries or bananas, some whipped cream and a cherry. A biscuit can be put in a variety of standard dessert recipes such as strawberry shortcakes or cover it with any type of ice cream and sprinkles.
6. Make biscuits a part of your favorite recipes such as chicken and biscuits. Better yet, let the kids make mini pizzas out of smashed biscuits. They'll have a great time.
7. Order a biscuit in England and you will find that you've ordered a cookie. Different parts of the world call cookies biscuits.
Tags: your biscuit, , recipes such, Split your, Split your biscuit
The classic American pulled-pork sandwich is most common preparation involving pork shoulder.
"Best" is a subjective term and difficult to quantify, particularly in culinary arts. However, a cook can treat her ingredients in the best possible manner -- by pairing them with complementary flavors, using ideal cooking methods and preparing them under ideal conditions. Boneless shoulder blade pork roast, although a relatively inexpensive cut of meat, yields exceptional results when slow-cooked in a moist-heat environment with a few simple -- yet effective -- seasonings. To get the most from your boneless pork roast, choose the freshest cut possible, season to your personal taste and always cook it to reach fork-tenderness.
Instructions
1. Mix together 1/2 cup light-brown sugar, 1 cup kosher salt, 3 whole cloves, 4 fresh lemon thyme sprigs, 2 fresh sage sprigs, 2 fresh rosemary sprigs, 2 juniper berries, 5 black peppercorns, 1/2 cup apple cider, 1 tbsp. lemon juice and 1 gallon water. Mix in a nonreactive container. Pour the brine in a saucepan and bring to a boil.
2. Reduce the heat and simmer for five minutes or until the sugar dissolves. Pour the brine in a nonreactive container and place in the refrigerator for 45 minutes.
3. Score the pork by inserting a fork 1/4-inch deep all over its surface. Place the pork in a nonreactive container. Pour the cold brine over the pork shoulder, place a plate on it to keep it submerged and cover. Store in the refrigerator for a minimum of 24 hours.
4. Heat the oven to 225 degrees Fahrenheit. Remove the pork from the brine and pat dry. Coat the pork with a thin layer of olive oil. Season to taste with kosher salt and freshly ground black pepper.
5. Distribute one large diced white onion, 2 diced celery stalks and 1 large sliced carrot in an even layer in a baking dish. Place the pork on top of the vegetables.
6. Pour 1/2 cup chicken stock and 1/4 cup wheat ale in the baking dish. Add one California bay leaf, cover tightly with aluminum foil and place on the middle rack of the oven.
7. Braise the until fork-tender, approximately four hours. Remove the pork shoulder, loosen a corner of the foil and allow it to rest for 20 minutes prior to serving.
Tags: , nonreactive container, , container Pour, kosher salt
Whole grains have long been lauded as an important part of a . Recent studies seem to indicate that among these whole grains, barley is effective in lowering cholesterol. Like oats and other grains, it contains soluble fiber--an important weapon in the battle to lower your cholesterol.
Instructions
Understand How Barley Lowers Cholesterol
1. Use barley to because it contains beta-glucan. This is a type of soluble fiber.
2. Know that soluble fiber binds with cholesterol during the digestion process and keeps it from being absorbed by the body.
3. Understand that you can pass more cholesterol from your body by eating a diet rich in soluble fibers such as beta-glucan, but only when it is eaten and not taken as a supplement or in pill form.
4. Expect that you may feel bloated or experience gas if you eat a diet too high in barley, although you may be able to lower your cholesterol by up to 10 percent, based on a study published in the American Journal of Clinical Nutrition.
5. Use barley as one part of a healthy diet to see greater results in lowering cholesterol. You must reduce the amount of saturated fat intake in your diet while increasing the amount of soluble fiber, such as that found in barley.
Eat a Barley-Rich Meal to Lower Cholesterol
6. Try a hot cereal made of barley instead of oatmeal to enjoy the benefits of this whole grain's soluble fiber.
7. Boil 4 cups of water, 1/2 cup of barley and 1 tsp. of cinnamon for 45 minutes.
8. Add 1 Tbsp. of lemon juice and 2 cups of unsweetened apple juice to the barley and cook for an additional 30 minutes, until all the liquid is absorbed and the mixture is thickened.
9. Regulate your lunch and dinner appetite by substituting the cholesterol-lowering benefits of cooked barley for simple carbohydrates like white rice or potatoes. Prepared as starchy side dish, barley can help you feel more full and help you maintain a low-calorie, cholesterol-reducing diet.
10. Use barley flour instead of wheat flour when making breads and other baked goods. Even though the grain has been somewhat processed, it still contains high levels of beta-glucan.
11. Eat a snack of barley flake cereal instead of chips or other processed foods.
Prepare different flavors of ground venison jerky by adjusting the spices.
Making your own ground beef jerky is an economical alternative. Blend your in a variety of ways by changing the spices you add to the meat after it has been ground. If you are in the mood for hot and spicy, add more of a pepper variety, or add a bit of brown sugar for a sweet jerky treat.
Garlic Powder
Garlic powder is a staple of venison jerky recipes. One teaspoon can be added to two to five pounds of ground meat, depending on your affection for the flavor and the other spices that you plan to use. In general, whatever spices you choose, add a teaspoon of each to balance the flavors. Use more of one spice if you want that flavor to stand out.
Pepper
Pepper can give depth of flavor and a heat to your jerky. Use a combination of white and cayenne for a jerky with a spice kick, or simply use ground black pepper if another spice is to be the star. Different peppers will add a slightly different flavor note to your jerky. For a mild difference, substitute lemon pepper for plain or white pepper in your favorite jerky recipe, or kick up the heat considerably using ground cayenne and red pepper mixed with one teaspoon of chili powder.
Onion Powder
Onion powder, like garlic, is a staple of most jerky recipes. A teaspoon of can go a long way, so add cautiously if you choose to try a more robust amount. Using too much onion powder can cause a slight bitter flavor to the final product if not balanced well with other spices.
Seasoned Salt
Another staple is seasoned salt. Choose a brand the you like--and if you'd prefer to keep the sodium to a minimum, don't be afraid to use a seasoning blend of salt substitutes. If using for the first time, you might try a small test batch using the salt substitute first and determine if the flavor is favorable. Another seasoned salt option is to use sea or kosher salt added to garlic powder, onion powder and pepper to blend your own form of seasoned salt.
Unusual Spices
Coriander, sage or celery seed can be added to jerky to give it a savory flavor. When you add these spices, use a basic recipe that includes onion powder, garlic and seasoned salt and add one teaspoon of one of these selections.
The George Foreman grill is a great tool to have in the kitchen. It can cook many different kinds of foods while keeping them healthy and reduces the use of grease and fat.
Instructions
1. Set the grill on a sturdy, flat surface, like the kitchen counter. Place the grease tray in the correct position to catch the grease.
2. Plug the grill into a regular electrical outlet. Turn it on to the appropriate temperature for the type of food you are cooking. Let the grill warm for a few minutes.
3. Place your food on the grill and shut the top of the grill. Cook the food for the appropriate amount of time. You don't need to flip the food; the lid is also a grill and cooks the food on both sides at the same time.
4. Remove the food and unplug the grill. Allow it to cool down before handling. Empty the grease tray.
5. Scrape the grill with the plastic scraper provided with the grill. This removes all of the large pieces of food. Wipe with a damp paper towel to remove everything else from the grill.
The Fourth of July is a fun time to get together with family and friends. Many families celebrate America's independence by grilling hamburgers and hot dogs in the back yard. A special Fourth of July cake is the best way to end this meal while watching the fireworks.
Flag Cake
Make a yellow cake using a mix in a 9 x 13-inch pan. Whip some whipping cream with powdered sugar until fluffy, or buy pre-made whipped topping. Frost the top of the cake with the cream. Lay blueberries in rows on the top corner of the cake to look like the field of blue. Then lay the strawberries, which have been cut in half lengthwise, in rows leaving rows of white between them. Add the fruit only a few hours before serving and the cream one hour before serving. If you do not want to use berries you can use red, white, and blue frosting to draw the flag instead.
Ice Cream Cake
Take a pre-made 10-inch angel food cake and cut it into 4 equal layers. Lay the first layer onto the cake platter. Spread 1 quart of softened strawberry ice cream on top of it. Put it in the freezer. Spread 1 quart of softened vanilla ice cream on the next layer of cake and put it on top of the strawberry layer in the freezer. Spread the third layer of cake with one more quart of strawberry ice cream and add it on top of the vanilla layer in the freezer. Lay the remaining layer of cake on top. After the whole thing freezes, take it out and frost it with whipped cream dyed blue. When the cake is cut, each slice will have layers of red, white and blue.
Firecracker Cake
Make your favorite cake recipe in a jellyroll pan. Before pouring in the batter line the pan with foil and grease it. After the cake is done, turn it over onto a towel that has been sprinkled with powdered sugar and carefully remove the foil from the cake. Roll the cake in the towel starting with the short side. After it has cooled, unroll the cake and cover it with a layer of cherry pie filling and then a layer of thawed whipped topping. Roll the cake back up. Frost the cake with the rest of the whipped topping. Then decorate it with strawberries and blueberries so that it looks striped. Stick a red licorice whip out of the top to look like the wick.
You really can cook the rotisserie chicken that you love at restaurants, right in your own kitchen. Read on to learn cook rotisserie chicken.
Instructions
1. Prepare your whole chicken at least 24 hours ahead. Whole chicken must be completely defrosted and the cavity cleaned out.
2. Prepare your favorite marinade. If you are not familiar with marinades, a bottle of Italian dressing works just fine. Place whole chicken in baking bag or storage bag. Marinate chicken over night or all day long.
3. After you remove the chicken from the marinade bag, discard bag and marinade and place your whole chicken on a platter for further preparation. Cut a whole lemon into quarters. Squeeze lemon juice on the chicken, outside and inside body cavity. Throw squeezed lemon wedges into cavity of chicken and sprinkle (inside and outside) with salt and pepper and either garlic powder or onion powder.
4. Tie the whole chicken up around wings and legs with poultry ties. Make sure that the chicken is tied firmly and will not be allowed to "flop" while turning in the oven.
5. Place the secured chicken on to the rotisserie skewers and set timer according to the size of the chicken. Generally 15 to 20 minutes for each lb. of chicken. Before removing the the oven, make sure the chicken is cooked thoroughly by inserting a meat thermometer in several locations of the chicken.
Tags: your whole chicken, chicken from, cook rotisserie, cook rotisserie chicken, Prepare your
Using silicone pans for baking is an alternative to metal and glass pans. Silicone is promoted for its ease of product removal and healthier baking, because no greasing of the pan is needed. Silicone pans are also stain-free and odor-proof.
Safety
The silicone used in baking pans is FDA approved food-grade silicone.
Warning
Some consumers have reported fumes from silicone baking pans when they are heated.
Claims
According to Chefsresource.com, silicone tube cake pans are non-stick. Yet many consumers find that tube cake silicone pans need to be sprayed with cooking spray before use.
Considerations
Due to the flexibility of silicone baking pans, a tube pan with batter in it will be wobbly, and difficult to put into your oven.
Prevention/Solution
Use a metal cookie sheet under the silicone tube pan to stabilize the pan.
Other complaints
Consumers report that baking time in silicone tube cake pans is longer than in a metal pan. Cake browning does not occur, and even with extended baking time, sometimes the cake comes out undercooked in the middle.
Pectin is a naturally occurring substance in fruits that, when heated to boiling for a short period of time, causes the liquid in which it's cooking to gel. Commercial pectin is available in both powder and liquid forms for use in home canning applications such as jam and jelly making. Making recipes with added pectin results in a healthier product, larger yield and less work for you. Add this to my Recipe Box.
Instructions
1. Read your recipe to determine which type (and amount) of pectin is required. Although liquid and powdered pectin are both available for home use, recipes will specify which one is needed. Commercial pectin is very fragile, and the two types cannot be substituted for one another, so it's important to follow your recipe's directions exactly.
2. Mix your fruit, sugar, pectin and lemon juice (if required by the recipe) in your pot as the recipe specifies. Since you're using commercial pectin, larger pieces of fruit that might otherwise break down through long cook times may need your potato masher's assistance.
3. Boil your jam for exactly the amount of time specified by your recipe. Set a timer to ensure that you do not go over or under the amount of time required. Too long a boil will cause the pectin to start breaking down, which will mean your jam won't hold together the way a good jam should. Too short a boil will mean your pectin won't have the chance to bring your jam to the gelling point.
4. Turn the heat off once the timer has sounded. Proceed with canning your jam as per your usual procedure immediately, while the jam is still hot. It may take 24 hours or more for you to see the jam set up properly as a result of using commercial pectin. Don't be alarmed if you don't see it gelling up immediately; it's completely normal.
Round pancake molds form similarly sized cakes for easier stacking.
Pancake the liquid batter into more uniform shapes as it cooks. Metal pancake molds rest on the surface of the griddle, transfer heat to the sides of the batter and decrease cooking times. Restaurants often use pancake molds to quickly create stacks of pancakes that are all the same size. A home cook can use a variety of pancake mold forms and sizes to form creative pancake shapes. Add some whimsical fun to the breakfast plate with molded pancakes.
Instructions
1. Spray the griddle or pan surface with a thin layer of cooking oil spray. Coat the interior surfaces of the pancake mold with cooking oil spray and place it on the cooking surface. Warm the pan and mold over medium heat for five minutes or set an electric griddle to 350 degrees F.
2. Pour batter into the pancake mold until it is half full. Cook the pancake until all the bubbles that rise to the surface have popped. Lift the pancake mold straight up off the by the handle.
3. Flip the pancake onto an empty position on the cooking surface to finish cooking. Remove the molded pancake from the cooking surface when the second side is golden brown.
You can do many things with potatoes, eating them alone or as part of another dish. Potatoes come in different varieties and sizes for all your cooking needs.
Instructions
1. Boil whole baby potatoes in water that just covers the potatoes. Or cut large potatoes into pieces and boil. Cook until soft. For potato soup, add sliced onions to the water and boil until tender. Pour out ? the water, add a bit of milk, margarine and salt to taste.
2. Slice potatoes and layer the bottom of a glass dish or metal pan with potato slices. Add a layer of onion slices and a layer of white sauce. Keep layering the potatoes, onions and sauce until the dish is almost full. Grate cheese on the top layer. Cover and cook in a moderate oven until potatoes and onions are soft. Take the cover off to brown the top.
3. Mash boiled potatoes with milk and butter until smooth. Serve hot. For a tastier mashed potato, add garlic or substitute the milk with broth. Mash cooked sweet potatoes to make a dessert called sweet potato pie. Add pecans and brown sugar to the potatoes. Pour into a pan and bake for 30 minutes or until bubbly. Serve with your main meal or as a dessert.
4. Cut raw potatoes into long pieces. Fry them in hot oil on the stove or in a deep fryer to make French fries. Make home fries by frying potato pieces in a frying pan in oil with onion.
5. Bake whole potatoes in their skins until tender when pierced with a fork. Cut in half when done. Add toppings like butter, cheese, chives or bacon. You can also bake a potato in the microwave. Pierce the potato with a fork several times before cooking and cook according to microwave instructions.
6. Roast potatoes in the oven. Peel potatoes and cut into chunks. Cook uncovered in a pan with a small amount of oil, or margarine. Cook on high heat until potatoes are crunchy on the outside and tender inside.
7. Grate several raw potatoes, add flour and grated onion to make potato pancakes. Combine mixture into patties. Cook in a small amount of oil until brown and crispy.
Tags: potatoes into, potatoes onions, , , until potatoes, until tender
Make croutons from stale buns and add them to salads or soups.
Hamburger buns usually come in packages of eight, and if you have a small family, chances are you won't use them all in one go. You can freeze the extra, but freezing bread products sometimes leaves you with dried-out stale buns once defrosted. If you choose not to freeze them, they'll be stale in a few days anyway. Old hamburger buns have a number of uses, most of which are easy to execute.
Instructions
1. by mixing extra-virgin olive oil with salt, pepper and seasonings in a small bowl. Some good choices for seasoning croutons are fresh or dried herbs, especially thyme and rosemary, and grated Parmesan cheese. Cut the top arch off the hamburger buns, and then brush the seasoned oil all over the tops, bottoms and sides. Cut the buns into small cubes and put on a parchment-lined baking tray. Place them in a preheated 300-degree-Fahrenheit oven until lightly toasted.
2. Make breadcrumbs by first placing the buns on a baking sheet in a 300-degree-Fahrenheit oven. Remove them when the buns are dry and lightly browned. Allow the buns to cool, and then tear them into one-inch pieces. Place the pieces in a food processor and blend until you reach the desired consistency.
3. Make stuffing by combining 1/4-inch cubes of stale hamburger buns with butter, broth and seasonings, such as salt, pepper and sage. Add nuts, fruit or vegetables, if desired. Stuff the mixture into the cavity of a chicken or turkey, or wrap a cut of meat around it and bake.
4. Make French toast or a grilled cheese sandwich by cutting the top arch off the buns, and using the flattened pieces.
5. Make garlic toast with old hamburger buns to go with pasta or salad. Mince some garlic, mix it in softened butter and spread it on the insides of the buns. Place the buns in a preheated 450-degree-Fahrenheit oven until .
6. Make a tuna melt by combining tuna, mayonnaise, vegetables and cheese and spreading it inside of the stale bun. Wrap the bun in foil, and place it in a preheated 400-degree-Fahrenheit oven for 15 minutes.
Sometimes, a wine doesn't suit your tastes and sometimes it is just a bad bottle. A common problem, especially when ordering at a restaurant, is oxidation. Wine does "turn" when left open, due to the chemical interaction between oxygen and phenols in the wine.
Identification
An oxidized wine tastes thin or stale, with its rich color and aroma giving way to that of a watery vinegar.
Considerations
Over the course of just a few hours (generally, no more than a day or two) exposure to oxygen causes a wine to degenerate.
Misconceptions
"Corking" is sometimes mistaken for oxidation. To check, make sure that the cork isn't warped or stained along the sides (a sign that the seal the cork provided wasn't complete).
Prevention/Solution
Though the best solution is to drink wine within a few hours of opening the bottle, you can replace the air in a partially empty bottle with an inert gas (applicators for which are widely available at wine retailers), which will stall the oxidation process for a few more hours.
Expert Insight
When ordering wine by the glass at a restaurant, always ask if it was opened that day. If not, order something else.
Crock pot is a quick and healthy meal you can set up before you leave the house in the morning; when you get home, the wonderful aroma will greet you at the door. The dish gets its Mexican-style taste from salsa and cumin. Although the cooking is done in a crock pot, Fiesta Chicken reheats easily in the microwave and also freezes well.
Instructions
Make
1. Rinse chicken breasts in cold water; pat dry with paper towels. Place in a single layer at the bottom of the crock pot.
2. Wash, seed and finely chop pepper; sprinkle across chicken breasts. Add entire jar of salsa and cumin to crock pot. Set crock pot to low heat.
3. After 6 to 8 hours, use tongs to remove chicken to platter. Cover with foil to keep warm.
4. Add instant rice to liquid in crock pot, and turn to high setting. Cover and let cook another 30-35 minutes, until liquid is absorbed into rice.
5. Cut chicken into strips if desired, and serve on top of cooked rice. Season with salt and freshly ground black pepper, if desired.
Cocoa butter or cacao butter is the fat extracted from cocoa beans. It's used in everything from cosmetics, chocolate and soap to tanning oil and topical creams. Cocoa butter is considered the ultimate moisturizer and has been used on skin for hundreds of years. It is a natural fat and melts at body temperature, which helps it absorb into . Here's buy cocoa butter.
Instructions
1. Determine which kind of cocoa butter product you want. It comes in creams, butters, lotions and soaps. Some are aimed at firming your skin, others at massaging or moisturizing dry skin and creating a glossy sheen.
2. Go to the drugstore or look for products online. Palmer's is the best-known brand on the market. Others include Aura Cacia, Ambi, Queen Helene, Johnson & Johnson and Vaseline Intensive Care.
3. Read the labels to see what kind of consistency the products have. Some cocoa butter formulas are a thick cream but smooth on like a gel.
4. Choose between a tube, jar or stick. The tube allows you to simply squeeze out cocoa butter. The jar is a bit messier because you have to dip your fingers into it. The stick can be directly applied to your skin, keeping your hands free of cocoa butter.
5. Get a product that includes vitamin E for extra conditioning. Palmer's Cocoa Butter Foot Magic With Vitamin E, for example, mixes pure cocoa butter, vitamin E and other emollients to moisturize, smooth and soften rough skin.