Making perfectly light and fluffy baking powder biscuits takes a bit of practice, but once you do, you'll never make biscuits from a box again. The biscuits are delicious with honey or butter for breakfast, but can be served with any meal or can be used to make the best strawberry shortcakes.
Instructions
1. Preheat oven to 400 degrees.
2. Sift the flour, salt and baking powder in a large mixing bowl and stir in the sugar.
3. Cut in the shortening with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the milk gradually with a fork, using just enough milk so that the dough makes a soft dough. Don't add more milk than necessary.
4. Stir only until the dry ingredients are moistened, then put the dough on a lightly floured board and knead it for about 30 seconds.
5. Pat the until it's about 1/2 inch thick, and cut it with a biscuit cutter, cookie cutter or inverted glass.
6. Bake the until they begin to turn golden brown, about 12 to 15 minutes, and serve the biscuits hot.
Tags: baking powder, baking powder biscuits, dough lightly, with fork
Roma tomatoes are smaller and longer than some varieties of tomato.
Roma, or paste, tomatoes have less water than other types of tomatoes, making them ideal for sauces and salsa. The fruit weighs about 3 ounces, and the plants are determinate, meaning they remain compact.
Determinate and Indeterminate Tomatoes
Determinate varieties of tomatoes include the Roma, which is a compact plant that stops sending out new vegetative growth when the plant reaches maturity. Indeterminate types of tomatoes can reach 6 feet in height or more, depending on the soil conditions and weather. Determinate tomatoes often produce a large crop at one time and after that produce a smaller number of tomatoes scattered through the remainder of the summer growing season.
Typical Height
Under good growing conditions, you can expect your Roma tomato plant to reach about 4 feet in height. It might grow a little taller or stay a bit under this height, but determinate varieties such as the Roma typically grow to this approximate height.
Growing
Plant young plants in the garden after the final spring frost. Be sure to amend your soil with plenty of organic compost and other organic materials, such as fallen leaves. Keep your Roma tomatoes well watered by planting them in a basin that you can flood with water, but reduce watering when they begin to form flowers and set fruit. You can give them a feeding of a plant food designed for vegetables about one month after you plant them, but don't feed them after they begin to set fruit because the nutrients will cause the plant to form excessive foliage at the expense of fruiting. Because Roma tomato plants stay compact and the tomatoes are relatively small, you might not need to stake your plant.
Tags: , Roma tomato, Roma tomatoes, they begin, types tomatoes
Arugula greens are a leafy vegetable popular in salads and Mediterranean cooking. A member of the mustard family, arugula has a peppery taste that adds a new dimension of taste to not only salads, but also pizza, pasta dishes and breads. Also known as Garden Rocket, the plant is easy to grow indoors and requires very little care. Arugula is high in Vitamin C and potassium and can be used in any recipe calling for basil.
Instructions
1. Prepare your growing container by filling the pot with potting soil. You should use at least a 4-inch-high pot and fill with soil to approximately 1/2 inch from the top of the container.
2. Sprinkle arugula seeds thinly over the top of the potting soil. You should have about a 1/2 inch of space between each seed.
3. Cover the seeds with 1/8 inch of potting soil.
4. Water the container until the soil is moist to the touch.
5. Set the container in a sunny window. Arugula grows best in cooler temperatures, so you may want to choose a window on the north or east side of your home where the hot midday sun does not shine directly on the plants.
6. Thin the sprouts to approximately 2 inches apart after they have germinated and formed their first leaves.
7. Begin harvesting the arugula greens when they reach 2 inches or more in length. Arugula greens fully mature in about 40 days.
Spices from Indian and Arabic countries are often used in other spices.
Spices are used around the world to enhance the taste of food. Pungent spices awaken the senses by teasing the taste buds and opening the nose to smell. In Arabic and Indian communities, spices are used in almost every dish. The spices used are native to their region.
Cumin
Cultivated from seeds, cumin is one of the most popular spices used in Indian dishes. Throughout the Middle East, cumin is used to prepare stew, fish dishes, semolina and couscous, the national dish of Morocco. Cumin is the base ingredient in curry powder. Roasting the seeds brings out the aromatic smell of the spice. Due to its pungency, use cumin in small quantities; use only a teaspoon of cumin in a dish for a family of four.
Turmeric
Used in India for more than 3,000 years, turmeric is known as the golden spice of life. The root of the plant is used to make the spice. The root is boiled before it is left to dry. After the outer skin is removed, the remaining part is ground into a fine powder. Adding turmeric to foods such as rice will add color and flavor to the food. Chili powder, coriander power, cumin and cinnamon blend well with turmeric. Turmeric gives some prepared mustards a yellow color. The strong dying properties will stain clothes with a drop from the turmeric juice.
Mixing turmeric and lime makes kunkuma. kunkuma is a red dye worn by Hindu women on the forehead to make the point of the third eye. The red color signifies marriage.
Sumac
Growing wild in the Mediterranean area, southern Italy and parts of the Middle East, sumac spice is a main ingredient in Arabic cooking. Used for its sourness and astringency properties, ground sumac should be stored away from light and air.
In Arabia, Turkey and Lebanon, sumac replaces lemon, tamarind and vinegar. Salad dressings and marinades contain sumac in juice form. Rubbing the spice on chicken and fish before cooking seals in the flavor.
Za'atar
Mixing ground sumac, roasted sesame seed and green herbs produces the spice blend za'atar. Mixed with olive oil, za'atar makes a great spread for flatbread or pita.
Used mainly in the Middle East, the taste and color of za'atar varies with the region. Za'atar's flavor ranges from salty to lemony. For example, the cuisine of Jordan uses a heavy amount of sumac. As a result the za'atar spice has a red color. Za'atar in Lebanon has an orange color and zest.
America is in love with Chicken Wings, specifically Buffalo Wings. We shell out hard earned money at restaurants for these tasty morsels. Now I am going to tell you make them at home. They will be just as good (likely better). In these tight economic times, this will, in the long run, save you a lot of money.
Instructions
1. Get yourself a great deep fryer. I own and recommend: T-Fal FR7008002 Ultimate EZ Clean Pro-Fryer Stainless-Steel 2-2/3-Pound Deep Fryer.
2. Head to the grocery store. Preferably a Sam's Club or Costco type store. See the list on the left for items you will need.
The 10 lbs. of chicken wings sounds like a lot. But remember that you do not have to use them all. The bags are resealable and you can just thaw the amount you want.
You will want to use peanut oil to make the chicken wings. It is the best cooking oil for high temperature frying. It also has little (or no) taste added to the food. I always use peanut oil for deep frying. I recommend getting the largest size available. This stuff has a long shelf life. The T-Fal will hold almost 4 liters of oil.
3. Chose a wing sauce. You can make your own, but for the sake of this article I will list a couple off the shelf wing sauces who have proven themselves. Experiment and find the perfect sauce for you.
FRANK'S® RedHot® Original Cayenne Pepper Sauce. This is the original chicken wing sauce used in Buffalo, NY. It is a hot sauce, but not overpowering. This sauce is how chicken wings were intended to taste.
Moore's: Honey Bbq Wing Sauce. I found this at Walmart. Its not as spicy and tastes great. It adheres well to the wings. The whole family loved this sauce, including the three year old.
4. Back at home you will need to defrost the chicken wings prior to frying. Some people will tell you that its possible to fry wings while they are still frozen. I find this leads to a chicken wing with an extra done outside and an undercooked inside.
The safest way to defrost the chicken is overnight in the refrigerator.
That being said, when you want wings, you typically can't wait until tomorrow. Here is my method for defrosting on the fly. Get a large container to place the frozen chicken wings in, i.e. big bowl, casserole dish, clean plastic container, etc. Run COLD water over the wings and let them soak in the water. They will defrost in no time.
5. If you have an hour or more prior to frying, I suggest a light marinade of the chicken wings. Don't use anything complex as the marinade may burn in the deep fryer. I recommend olive oil, salt, and pepper. Put the chicken wings in a zip lock bag or other container and coat with the marinade. Note that this is not an essential step.
6. Get the deep fryer going and heat the peanut oil. You will want to heat the oil to 375 degrees. This may take a few minutes. Most deep fryers will have a light to signal when the oil has reached the proper temperature.
7. Place the chicken wings in the fryer basket. Don't over crowd them. They can be have their sides touching, but don't stack them on top of each other. You likely will be frying a couple batches. Don't worry, the 1st batch of chicken wings will stay plenty warm while you do the others. If it doesn't then you can drop them back in the deep fryer for a minute or two to warm them up.
8. Lower the basket into the hot oil and watch 'em cook. Note that sometimes the moisture on the chicken wings will cause some rapid bubbling. If your deep fryer has a cover - use it for the first few minutes to prevent splattering of oil.
Cook at 375 degrees for 10 minutes.
9. Drain the chicken wings of oil. I use a cookie cooling rack and some paper bags. Paper towels will more than suffice.
10. Saucing them up. This is the best part because you can almost taste them. Get a large bowl, I like the big metal ones you can get at Sam's Club. Put the still hot wings in the bowl. Add a few pats of margarine and stir to melt. Margarine is the secret to good tasting chicken wings!
Now add the sauce. I would add it in portions stirring until you get the degree of coating to meet your taste. If you like your chicken wings sloppy, add more sauce. If you like them just coated, stop sooner. The important part is to stir until they are coated on all sides.
11. Put the finished on a plate and garnish with celery. You can add small bowls of blue cheese dressing or ranch. With the barbecue wings, I don't like any dressing. But its up to you. Enjoy them and remember to share!
Tags: , chicken wings, deep fryer, chicken wing, Chicken Wings, chicken wings, chicken wings will
Steamer pots are often used in Chinese restaurants.
A steamer pot is a kitchen utensil that offers an alternative means of cooking vegetables, rice and some meats. Originally made from bamboo, but more often fabricated from cast iron or stainless steel these days, steamer pots use steam to cook foodstuffs, suspending them over boiling water from which the steam rises.
How It Works
A steamer pot consists of three parts that fit on top of one another. At the bottom is a pan in which the cook places water. This is put on the stovetop or over a flame to allow the water to boil. The second part is a perforated container that fits snugly into the pan, with a lip around the rim to prevent the bottom from being submerged in the water. The food goes into this container and the steam rises up through the perforations. The third part is a lid that goes over the container, preventing the steam from escaping and, thus, speeding up cooking times.
Which Foods
Steamer pots made from bamboo were originally used in China to cook rice. They are commonly used to cook all varieties of vegetables, which are usually sliced or diced to increase their surface area and lessen their cooking time. Steamer pots can also be used to cook poultry and fish -- special rectangular steamer pots are manufactured into which whole fish can fit.
Pros
The main advantage of cooking vegetables with a steamer pot is that steaming preserves more of the vegetable's nutrient content. When cooked in water, nutrients are leached out by the action of the water moving through the fibers of the food. It can also make the vegetable soggy. Of course, steaming for a long time can make vegetables soggy and cause them to lose nutrients -- usually, the crunchier the vegetable is after steaming, the more nutritious. Another advantage is that, with less leaching, foodstuffs retain more of their natural flavor and coloring. Also, with more than one perforated container, an individual can cook several "tiers" of food over one pan, reducing energy and water consumption.
Cons
For other foodstuffs, most notably rice, cooking with a steamer pot significantly increases the cooking time. Brown rice can take more than an hour to cook in a steamer pot. Also, steamer pots are not suitable for cooking meats such as beef, lamb and port because the temperature of the steam is not high enough to cook such fibrous meat through.
Tags: cooking time, cooking vegetables, from bamboo, made from, bamboo, more than, perforated container
Cheese dip is an easy dish to take to any function you attend. You never know when you need a quick dish to take to a luncheon or take by a friend's house as a gift. Few dishes come together as easily or look more elegant, plus you probably already have most of the ingredients on hand at any time. Here are just a few examples of easy cheese dips.
Instructions
Hot Cheese Dip
1. Serve the favorite recipe of many people-a hot cheese dip. This dip is so easy to make, it takes care of itself. Follow the steps below or see variations on Cooks.com.
2. Take a three-pound box of soft block process cheese food (such as Velveeta), cube it up and put it in a slow cooker. Add a small can of tomatoes and peppers or a small jar of salsa.
3. Consider an optional ingredient here-brown a half pound of ground beef and add it to the cheese/tomato mixture. Turn the slow cooker on low and let it cook for two to four hours. Use your favorite dipping chips, crackers or vegetables with the recipe.
Smooth and Creamy Cheese Ball
4. Make your dish pull double duty. Have the cheese ball double as a holiday centerpiece while becoming a dip at the right time. It is very easy to make.
5. Soften three eight-ounce packages of cream cheese. Mix with two cups of shredded cheddar cheese and three tablespoons of chopped green onion. Add one package of dry ranch salad dressing.
6. Mix well, form into a ball, and roll in chopped pecans. Place the ball on an attractive serving plate and surround it with a variety of dipping crackers. This is an easy and beautiful dip to make.
Zesty Broccoli Cheese Dip
7. Melt a 3 pound block of soft cheese food in the microwave. Add thawed broccoli, green onion, and pimentos.
8. Return to the microwave for two more minutes. Stir well. Eat this dip as a hot or cold dish.
9. Serve with crackers or sturdy chips for the hot version or with vegetables for the cold dip.
Tags: , , easy make, green onion, slow cooker, This easy
Twitter is a "micro-blogging" and social networking site where you can send updates or "tweets" to the site through various methods including through the website itself (Twitter.com), IM, cell phone or a third-party program. Your updates are broadcast to everyone or just to your circle of friends. You can also receive your updates via SMS on your cell phone.
Instructions
1. Go to Twitter.com and hit the "Join For Free" link.
2. Go to the "Settings" link on the top of the page.
3. Select the "Phone & IM" link on this page
4. Enter in your cell phone number, including your area code, in the "Mobile Phone Number" text box and hit the "Save" button. If you wish to receive updates on your cell phone from Twitter, check the box next to "It's okay for Twitter to send txt messages to my phone. Std. rates apply."
If you're outside the US, precede your phone number with a "+" and your country code.
5. Wait for Twitter to send you a text message saying "That worked! What are you doing now?"
6. Update Twitter by sending text messages from when you're on the road, riding mass transit, waiting at the doctor's office, or whenever you're away from the computer. If you opted to receive updates, you'll get text messages whenever your friends send their updates.
Tags: your cell phone, cell phone, , from Twitter, messages from
If you have a friend who enjoys eating a variety of sausage and cheeses, then assemble or purchase a gift basket with sausage and cheese items. Set your budget before you begin. It may be more economical -- and you will have more control over the items in the gift basket -- if you assemble the basket on your own.
Instructions
1. Order a sausage and cheese from an online vendor. Simply select the basket you prefer, enter in the gift recipient's address and enter in your credit card information. The basket will be sent directly to the gift recipient's home or work.
2. Assemble a sausage and cheese basket by filling a woven basket with paper confetti and a variety of cheese blocks and smoked sausages. You do not need to wrap the cheeses or sausages. Simply place them in the confetti-lined basket with their labels facing up so that the gift recipient can see the different varieties of cheese and sausage you have purchased.
3. Nestle a jar of gourmet spicy mustard, which you can buy at a local grocery store, and a mustard knife in the basket. You also may wish to include a box of crackers of your choice or a small loaf of crusty bread that is prepackaged.
4. Open a large cellophane gift bag and place the basket in the bottom of the bag. These bags can be purchased from an online gift-wrapping vendor.
5. Cut a 10-inch piece of ribbon with a pair of scissors. Gather the bag at the top of the basket handle, and tie the ribbon tightly around the gathered cellophane bag. Tie the ribbon in a bow, and allow the extra ribbon to hang down the sides of the bag.
6. Place the basket in the passenger seat of your car, and drive to the 's home or workplace to deliver it.
7. Deliver the basket directly into the hands of the gift recipient; the basket should be refrigerated soon after delivery. Leave the basket on the doorstep only if you know the gift recipient will pick it up soon after you drop it off.
Tags: gift recipient, basket with, gift basket, cheese sausage, cheese sausage have
This classic Italian dish is a keeper. Cooked a day ahead and refrigerated or cooked fresh and served tonight, you can't go wrong if you choose quality ingredients and make this dish with love.
Instructions
More cheese, please
1. Heat olive oil in a large skillet . Add chopped onion and garlic. Saute until ingredients are browned, but do not overcook. (About five minutes over medium heat.)
2. Shut off the burner and remove the skillet from the heat. Mix in ricotta cheese and 1 cup grated parmesan. Season with salt and pepper to taste.
3. In a 13 x 9 glass baking dish, spread 3/4 cups on the bottom of the dish.
4. Place 1 lasagna noodle on a work surface and spread 1/3 cup of cheese mixture over the noodle. Roll it up, making sure that the majority of the filling stays within the shell.
5. Place the filled noodle, seam-side down, in the prepared dish.
6. Fill and roll the remaining lasagna noodles. Arrange them in a dish. Pour the remaining tomato sauce over the tops of the rolled noodles.
7. Preheat oven to 350°F.
8. Cover the dish with aluminum foil. Bake for about 45 minutes.
9. Serve the cheese cannelloni, passing the remaining 1 1/2 cups parmesan around the table for anyone who likes extra cheese.
Anise is a commonly overlooked spice which has a similar taste to fennel. With a slight licorice flavor, anise is a common ingredient in sweets and baked goods; however, it compliments a variety of dishes. Cooking with anise not only adds flavor, it helps to prevent stomach upset and indigestion.
Instructions
1. Purchase whole anise seeds and crush them with a mortar and pestle before cooking for the best flavor. Anise is also available in oils and powders; however, whole seeds retain their full-bodied flavor far better than other options.
2. Compliment the flavor of anise with a bit of cinnamon and/or bay leaf. As a general rule, add a bit of cinnamon in sweet dishes and a pinch of bay leaf for meats, stews and soups.
3. Use anise to spice sweet vegetables and fruit dishes, such as steamed pears, carrots or sweet potatoes. Additionally, a pinch of anise in your favorite baked goods, such as biscuits, cakes and cookies, adds a light and unique flavor.
4. Add a pinch of anise to add a subtle flavor to soups and stews, poultry, sausages, fish, meats and even stuffings to spice up your old favorites. Anise works particularly well in dishes that include eggs, cheese and spinach, so try adding a bit of anise to your next omelet, lasagna or pasta sauce.
5. Cook with anise in its traditional form to balance the spice with its mild licorice flavor. Anise is traditionally added to many East Indian curries as well as spicy Hispanic dishes, not only to round out the flavor but to improve digestion.
Canard a la presse isn't your average duck course.
A duck press is used to prepare a dish called Canard a la presse, which means "pressed duck" in English. The dish is a rarity, prepared in a select number of mostly French restaurants. Because the preparation of the dish is so spectacular and gruesome, it is done in front of the customers and is considered a remarkable culinary experience.
Purpose
The purpose of a duck press is to extract the juices, blood, and marrow from the carcass of a duck in order to use them as a garnish for a duck entree. Many duck presses can also be used to perform the same function on a lobster carcass.
Preparation
To use a duck press to prepare canard a la presse, you begin with a roasted duck. The legs and breasts are then removed from the duck, and the remaining bones are placed in the bowl of the press. To use the press, you turn the handle clockwise, which will press down on the duck carcass, causing the blood, juices, and marrow of the carcass to flow out out the bowl into a container. This liquid is then used to prepare a sauce to garnish the leg and breast meat of the duck. This procedure is often performed table-side at restaurants.
Description
Duck presses are usually made out of solid brass, with a tin lined barrel or bowl in which you place the duck. The Matfer Bourgeat stands at 20 inches tall, weighs 24 pounds, and holds three cups of duck. Some duck presses feature signature duck feet as the base that the duck press stands on.
Availability
A is an expensive culinary tool, and is found in only a select number of restaurants. It is rare to find a duck press for sale in culinary stores, but they can be purchased from a handful of websites.
The dandelion, considered by many to be an unwanted weed, is also an . The leafy greens are often used in salads, while the flowering part of the plant can be used to make wine. Dandelions have incredibly deep-growing roots for their size, making them difficult to remove completely from yards or other areas where they aren't wanted. When they go to seed, the dandelion heads become fluffy, making them a fun plaything for children who enjoy blowing the seeds into the wind.
Dandelion: The Basics
Blowing on a dandelion seed head.
The common dandelion (Taraxacum officinale) is a perennial edible plant with pointy notched green leaves. It's found throughout North America, Europe and Asia and has hundreds of subspecies. Alternative names of the dandelion are lion's tooth, priest's crown and swine's snout. The flowering part of the dandelion is yellow and averages 1 to 2 inches wide. Dandelions open in the morning and close at night. The root, or taproot, can grow 10 inches long. The dandelion flower later turns to a seed head that is fluffy and gray or white. Each seed has a parachute and many seed/parachute combinations make up the seed head. The seeds and parachutes ride along the wind when blown.
Nutritional and Culinary Value
The dandelion is valued for both culinary and medicinal purposes. The leaves are often found in salads and can be steamed or made into teas. Nutrient-rich dandelion leaves contain many B vitamins as well as vitamins A, C and D, beta carotene, iron, magnesium, potassium and zinc. Its roots are sometimes used in herbal coffee substitutes.
Herbal and Medicinal Uses
Dandelion roots are used to stimulate the appetite and also serve as a digestive aid. The root has a mild laxative effect. Dandelion leaves are a mild diuretic and this property makes it useful as an herbal treatment for high blood pressure and poor digestion. It can be taken to strengthen the liver and gall bladder. Dandelion should not be consumed by those with allergies to daisies, ragweed, marigold or chamomile.
Dandelion as a Weed
Many homeowners, especially those who prefer only grass on their lawns, think of the dandelion as a difficult and prolific weed. This is because the leafy part of the dandelion is often difficult to pull out and can be a thick growth that mars the texture and look of an otherwise grassy lawn. Dandelions will return unless the entire root is removed. Any yard with one dandelion will often have many, since dandelions are hardy and thrive in lawn-like environments.
Tags: seed head, , flowering part, making them, part dandelion
When hosting a party, many people turn to heat-and-serve packaged appetizers full of saturated fat, sodium, sugar and excess calories. But there's no reason to serve these to guests to save time--making healthy appetizers is easy. There are a variety of things you can quickly make and serve that are full of both nutrients and delicious flavor.
Hummus and Vegetables
Hummus is a dip made of garbanzo beans, or chickpeas, and it is full of protein, fiber and heart-healthy fat. It is an ideal dip for fresh vegetables. To make your own, in a food processor combine one can of drained and rinsed garbanzo beans and one tablespoon of tahini (sesame paste). Blend well until a smooth paste is formed and then slowly add two tablespoons of olive oil. You can add more or less oil depending on how thick you want the hummus to be. Season to your taste with salt, pepper, cumin or crushed red pepper.
Purchase some pre-cut or make your own by cutting up carrot and celery sticks and slicing cucumber, red pepper and broccoli florets. Place a bowl of hummus on a platter, then arrange the vegetables around it to serve.
Bruschetta
Bruschetta is a flavorful appetizer that uses simple, fresh ingredients and is low in calories. Take a baguette and slice into pieces about one half inch thick. In a bowl, combine one cup of chopped tomato with two tbsp. of olive oil, two tbsp. diced onion, one tbsp. of grated Parmesan cheese and 10 fresh basil leaves thinly sliced. Toss to combine and add one fourth tsp. of salt and one eighth tsp. of black pepper. Place the bread slices on a cookie sheet and top each slice with some of the tomato mixture. Heat the oven to 450 degrees and bake the bruschetta until they are heated through and the edges are browned, about five to seven minutes.
Fruit Kabobs
Don't be afraid to start your meal with something sweet. Fruit kabobs are full of vitamins and minerals and low in calories. This is an especially good idea for an appetizer if you are hosting a cocktail party where your guests will be standing. Use standard wooden kabob skewers and choose a selection of fruit that can easily be chopped into large pieces, about one to two inches. Melon, whole grapes, peaches, apples and pineapple are good options. Slide the pieces on the skewer, alternating different types of fruit. Consider sprinkling them with cinnamon before serving. If you are hosting an outdoor party, also consider heating them on the grill to enhance the flavor.
Tags: fresh vegetables, fresh vegetables make, , make your, pieces about
Rice and beans have been traditionally eaten together in Africa over many years. African rice is a different variety to Asian rice, and while having a lower yield than Asian rice, it is more resilient to pests and diseases. Both rice and beans have the benefit that they can be stored for long periods -- a useful quality in areas that have no refrigeration and where harvests can be varied and unreliable. Beans by themselves are usually incomplete proteins (except for soy) as they lack all the amino acids that are required to form complete proteins. The combination with rice provides all the amino acids required to make proteins that can be used by the body.
Rice and Peas (Africa via Jamaica)
African slaves took rice and beans dishes with them to western countries. Rice and peas is a very popular dish throughout the Caribbean. There are no peas in this dish, only beans.
It is usually served as a side dish. First, fry rice in a little oil until opaque. Then add chiles, crushed garlic and chopped onion and continue frying for a few minutes. Add canned pigeon peas and stock. Boil until most of the water has evaporated, and then cook on a very slow fire with a lid for another 20 minutes, until the rice is cooked. Take the pot off the heat for another 20 minutes to let all the water get absorbed.
Coconut Soup (Tanzania)
This is a somewhat spicy soup, with curry powder, perhaps a result of the old spice trade in Zanzibar. It is a good way to use up leftover rice, and, as it uses mostly canned ingredients, a fun dish for camping. First, fry a cup of finely chopped onions and green peppers in a little oil, with a teaspoon of curry powder, some salt and pepper. Add a cup of cut tomato pieces and simmer for a couple of minutes. Add a can of red kidney beans, 2 cups of coconut milk and 3 cups of water. Simmer for 10 minutes, then add a cup of cooked rice and adjust seasonings. Serve with grated coconut as garnish.
Koushari (Egypt)
North Africa has a different take again on the rice and beans combination. Koushari is a mix of equal amounts of brown lentils, macaroni, rice and tomato puree in oil. Put washed and soaked brown lentils in a large pot with water and a teaspoon of salt. Cover and cook until tender, drain and set aside. Cook the macaroni in boiling salted water and drain. Cook washed rice in a little oil for a couple of minutes, then add water and cook until tender. Leave covered to absorb any moisture. Halve two large onions and slice finely. Fry over medium heat in some oil until light brown. Add a crushed clove of garlic and fry for a couple of minutes. Add the tomato puree and bring to a boil. Add lentils and macaroni to the cooked rice and toss together lightly with a fork. Pour the hot tomato mixture on top and mix again. Cover the pot and leave on a low heat for 10 minutes.
High protein granola gives your metabolism a boost.
High protein granola gives your metabolism a boost first thing in the morning, or late in the day as a snack. It also provides you with a good source of quality fiber, which is important to keeping a healthy heart and colon. This high protein granola recipe is not only good for you, its also tasty and satisfying. Make extra for breakfast and snacks throughout the week. This is also a fun recipe to make with kids.
Instructions
Make High Protein Granola
1. Mix the oatmeal, dried fruit and cinnamon in the large bowl until it is well mixed.
2. Add the peanut butter and the corn syrup.
3. Mix the peanut butter and the into the mixture. You may have to use your hands to get it well blended. This is the part of the recipe kids will love.
4. Spray the cookie sheet with the non-stick spray.
The southeastern section of France is known as the Provence region. It is a beautiful region, with many picturesque locations, rich culture and, of course, fabulous food. It is bordered by Italy and is also located on the Mediterranean Sea. This is known for its rich, earthy foods and wines, and is a favorite destination for travelers the world over. Add this to my Recipe Box.
Inspired by the Olive
Also known as Mediterranean cuisine, the food of this region is profuse with the rich tastes of olives, garlic, onions, aubergines (eggplants) and tomatoes. The cuisine is definitely influenced by the food of Italy, located next door on the country's east side. Olive oil is as highly prized in the region as the wine, and ranges in color from pale yellow to deep green. Olive oil is the only vegetable oil that can be consumed freshly pressed without processing.
Condiments and Soup
Olive oil and herbs are used to make two of the most popular condiments of the region, pistou and aioli. Pistou is composed of garlic, basil and olive oil, while aioli is a type of garlic mayonnaise. These condiments are used in many Mediterranean dishes, including pizza. Another famous condiment or appetizer is tapanade, a mixture of ground olives, garlic, capers, anchovies, olive oil and lemon juice. Tapanade is often served with toasted, herbed bread rounds known as bruschetta. Ratatouille is another famous dish of the Provence region. Ratatouille is a kind of stew made from tomatoes, onions, garlic, peppers, eggplant, zucchini and herbs.
Meat and Fish
The meats of the region are primarily lamb and fish. Lamb is most commonly coated in herbs and roasted. The variety of fish and shellfish available from the Mediterranean Sea is abundant. Bouillabaisse is the region's popular fish soup, made rich with three kinds of fish and shellfish in a tomato-based broth. Monkfish is used in several dishes. It is a dense fish that has the taste and texture of lobster. Another famous fish dish of the region is escabeche, made by poaching fish that has been marinated overnight in citrus juice or vinegar.
Perfumed with Lavender
The Provence region is also known for its fields of lavender, which is used in perfumes and even scents the honey of the region. This prized honey is used in several fruit dishes and to flavor chocolates. A popular confection of the area is Nougat Montelimar, made of almonds, pistachios, lavender honey, sugar and egg whites. Melons and figs are also popular.
Bread and Wine
The traditional bread of the region is called fougasse and is made round and flat, with holes cut in it. It is often filled with olives and nuts.
Wines of the area are Rhone and Grenache wines, and they are of varying quality. The area is not as popular for its wines as for the food. Cheeses are made from goat and sheep milk and are generally mild and soft, served with fruit, honey and nuts.
Tags: , Provence region, Another famous, beautiful region, fish shellfish, fish that,
The way to use diced green chilis depends on which type of chili you are working with. Perhaps the most common green chili is the jalapeno which is very hot and has a sharp bite. However, other green chilies are also gaining in popularity: the habanero, also known as the Scotch bonnet, is green but may ripen to red or orange; and the Anaheim chili, a milder and larger pepper, is seen increasingly in grocery store produce sections. Green chilies are admired for the intensity of their flavor and heat, and serve as a main ingredient or a simple garnish.
Mexican
Tamales derive flavor from green chilies and cilantro.
In Mexican cuisine, the chili is ubiquitous and it's hard to imagine meals from south of the border without the telltale hint of heat. From everyday staples, such as burritos, tacos, tamales and enchiladas, to specialty dishes such as chiles en nogada-- an entr e from the Oaxaca region of Mexico that uses fresh stuffed mild chilies covered with a creamy, nut-thickened sauce -- this useful little pepper is often the star of the show. Throw a handful of diced green chilies into a pot of cowboy beans -- a long-simmered favorite that blends pinto beans, tomatoes, garlic, green peppers and onions for a hearty and heart-healthy dinner. Or, combine some fresh or canned green chilies with your favorite cornbread mix for a special kick to your baked goods. And, if you want to seriously impress, add some chilies to an enchilada stack -- alternating layers of flour tortillas, refried beans and spicy enchilada sauce. Cut into wedges like a cake and serve with a cooling green salad.
Asian
Chilies are often found in Asian dishes.
It's hard to imagine Thai, Indian or any Asian cuisine without the heat of chili peppers. Traditional South Indian cuisine uses large amounts of chiles in stir-fries and popular, deep-fried, lentil snacks. Floating innocently on top of soups and diced finely into fried rice, green chilies combine with lemongrass and cilantro to form a trinity of characteristically Asian flavors. Look for them in hot and sour soup, vegetable chow mein and the sophisticated Gobi Manchurian.
Sauces and Dips
Freshen up your guacamole with spicy green chilies.
With sauces, Mexican food again leads the way. Incorporated not only into fresh raw salsas, green make their way into mole (pronounced mo-lay) sauces -- a specialty famed for drawing its richness from chocolate -- and chile verde, a delicious preparation that combines onion, garlic, chilies and black pepper, with green tomatoes and diced pork. A perhaps unusual sauce that's destined to become a favorite is the tomatillo-green chili sauce, which pairs fresh or canned tomatillos with green chilies, ground cumin, dried oregano and fresh, chopped cilantro. And don't forget guacamole -- a small amount of diced chili will pep up this perennial favorite.
Desserts
Add green chilies to chocolate for a very adult truffle.
Although they might not spring immediately to mind as an ingredient, green chilies can be an unusual and fun addition to many dessert recipes. Spice up your hum-drum brownies by throwing in some finely diced fresh green chilies, consider adding them to homemade, after-dinner chocolate truffles or stir some into your favorite sorbet recipe -- just be sure to warn your dinner guests they are in for a surprise.
Tags: green chilies, , , fresh green, green chilies
Nothing beats sitting at a NASCAR-themed bar and enjoying the race. Whether it's your home bar or your business, if you customize your bar in a , you will draw a crowd on every race day. Choosing the right decorations is essential for customizing your bar in a NASCAR theme.
Instructions
1. Choose race-themed furniture for your NASCAR bar. Find stools and tables that compliment your bar's NASCAR theme. If you can incorporate car parts as part of your decorations, it will be a big hit.
2. Have plenty of televisions to watch the big race. If you're going to have a NASCAR-themed bar, you want one or more nice televisions so people can watch the races.
3. Serve NASCAR-themed drinks, especially on race day. Name your mixed drinks after the different NASCAR drivers or races. Have specials on race day to help draw in a crowd.
4. Decorate in NASCAR memorabilia. Align your walls in plaques, die-cast cars and photos of drivers and race moments. Make your signs NASCAR themed for any specials you are offering.
5. Have racing games in your bar. People that watch NASCAR like to feel like they are racing. Having racing video games will give patrons the opportunity to get behind the driver's seat and take control of the wheel.
Tags: , your NASCAR, your NASCAR theme, draw crowd
You can make avocado salads sweet or savory depending on your preference.
Avocados are more than just the main ingredient in guacamole. The green pear-shaped fruit with a rough, wrinkly skin contains 20 essential nutrients such as vitamins E and B, and potassium. A good source of healthy monounsaturated fat, avocados can be eaten on their own, in sandwiches or as a part of a hearty and healthy avocado salad.
Avocado Fruit Salads
The savory avocado fruit combined with other sweeter fruits makes a sweet and savory fruit salad. The website Avocado Salad recommends combining avocado slices with grapefruit sections, chopped watercress and raspberries and piling it on a bed of butter lettuce leaves. A drizzle of a sweet raspberry dressing completes this salad. A tropical fruit salad created by Food Network chef Sunny Anderson combines cubed mangoes with cubed avocados and a little diced red onion, dressed with lime juice and balsamic vinaigrette.
Avocado and Vegetable Salads
The savory flavor of avocados blends well with many vegetables. 's simple avocado vegetable salad combines chopped tomatoes, diced avocado seasoned with black pepper, red onion and balsamic vinaigrette. For a heartier salad, a black bean avocado salad consists of chopped avocados, black beans, corn and chopped bell peppers tossed with a mustard, lemon juice and olive oil dressing. If you're a cucumber lover, combine cubed avocados with cubed cucumbers, chopped onion, minced garlic, salt and pepper and toss it with a lemon and dressing to create a tangy cucumber and avocado salad.
Avocado Meat Salads
Meat, whether poultry, beef or seafood, adds a strong protein component to an avocado salad. For an easy avocado chicken salad, toss grilled or pan-seared chicken with chopped avocados, tomatoes, onions or scallions and cilantro. Add the cooled chicken and top it all with freshly squeezed lime juice, as well as salt and pepper, to taste. The website Taste of Home offers a simple seafood salad that tosses cooked shrimp with sliced avocados, chopped jalapeños, cilantro, parsley and onions over a bed of romaine lettuce. Drizzle a dressing made with olive oil, lime juice and vinegar on top and blend well.
Avocado and Nut Salad
Nuts go well in many salads, including those built on avocados. An Italian-style avocado and walnut salad offered by consists of chopped avocado and chopped walnuts on top of lettuce and tossed with lemon juice and Italian dressing. Alternatively, combine avocado and pine nuts that have been toasted to further pronounce the flavor, with tomatoes, lettuce and grated mozzarella cheese. You can also experiment with any of your favorite nuts to add to an avocado salad.
Bok choy is a Chinese vegetable that is also known as Chinese cabbage, bak choi, paak choi, Chinese chard cabbage, Chinese mustard cabbage, Chinese white cabbage, petsai, white celery mustard and the scientific identification: Brassica rapa chinensis. Originally grown in China, the vegetable has found its way around the world where varieties are now grown in the United States and Canada. Bok choy is a member of the cabbage family, and it resembles celery with its thick white stalks and dark green leaves. The stalks are crunchy, juicy and slightly sweet, while the green leaves taste more like traditional cabbage.
Ancient China
An archaeological excavation of an ancient Chinese village found bok choy seeds that were more than 6,000 years old. The ancient Chinese often praised the vegetable through poetry and other writing. They considered it an extremely delicious, flavorful and nutritious vegetable. In modern China, the vegetable is believed to have many medicinal qualities, including battling fever, inflammation, infections and sore throat.
Europe
After being grown for centuries in China, bok choy made its way to Europe in the 18th or 19th century where it began to be eaten and planted by the Europeans.
America
Today bok choy is also grown in the United States and Canada. The vegetable is most commonly grown in Alberta, Canada and in California. Bok choy is available year-round in America. It only recently became popular in America and is still most commonly found at ethnic market and grocery stores.
Traditional Uses
In China, bok choy has been popular for centuries in all kinds of recipes, including: soup, salads, stir fry or for filling spring rolls, pot stickers, steamed buns and dumplings or in juice form for its medicinal purposes. Today more than 20 varieties of bok choy exist in Asia, the most common varieties found in the United States are the traditional bok choy and baby bok choy, a smaller, more tender version.
Nutritional Value
Bok choy contains several vitamins and minerals. A 100g portion of bok 265mg of vitamin A, 37mg of vitamin C, 140mg of calcium and 50mg of phosphorous. It also contains iron, magnesium, potassium and vitamin B. In Chinese medicine it is thought to contain a slightly Yin energy that helps to balance the energy of the lungs, stomach, gall bladder, brain and kidneys as well as improving metabolism and healthy urination.
Tags: United States, ancient Chinese, , China choy, , choy contains
A ballpark hot dog, a ham sandwich and a turkey sub don't taste the same without a hefty dose of mustard. Luckily, mustard is cheap and easy to acquire. It's in the refrigerator, at the condiment stand or already spread nice and even on your just-bought sandwich. Here's a quick, make-at-home mustard recipe for that rare occasion when this tasty topping is out of reach.
Instructions
1. Combine 1 cup of water with a 2-3 tablespoons of lemon juice. Put the mix in a bowl and add 3 tablespoons of yellow mustard seeds and 3 tablespoons of brown . Let it sit for 8 hours or overnight.
2. Empty the mustard seeds into a food processor or electric mixing bowl. The is recommended. Be extra cautious when using an electric mixer to make this condiment.
3. Add 1/2 cup flour, 2 cloves garlic, 1 tablespoon of salt, 1 tablespoon of powdered sugar and 1 teaspoon of turmeric to the food processor.
4. Puree your ingredients in the food processor. Run the machine until you can see that everything has been thoroughly mixed and all the mustard seeds have been ground up. This usually takes about 3 minutes.
5. Collect your newly-mixed mustard and pour into a condiment jar or other container with a sealable lid. Store in the refrigerator.
This is a old family recipe on make that I have adjusted to be sugar free as I am diabetic. It tastes amazing and is still a family favorite.
Serves 4-6.
Instructions
1. Put 4 cups of water in a medium saucepan and bring to boil. Add 2 cups of rice, turn heat down to medium and cover. Cook rice for until no water remains in saucepan.
2. Add 4 cups of milk in another saucepan, 16 packets of Splenda or 2/3 cup baking Splenda and cinnamon to your taste. I recommend at least 1 tsp, but if you love cinnamon add more!
Beat 2 eggs well and add 1 cup milk in a small bowl.
3. Add cooked rice to saucepan with milk, Splenda and cinnamon. If you want to add raisins, add them to the saucepan now.
Cook over medium heat for 15-20 minutes, stirring occasionally, until mixture has thickened. Once mixture has thickened, add the egg and milk mixture and stir consistently for 2 minutes.
Take pudding off heat and allow to stand for 10 minutes.
Macaroni, as a generic form of pasta, probably originated in China, but nobody is absolutely certain of its exact origins. It probably was brought to Italy and Sicily by and conquerors during the Middle Ages. Currently most pasta is produced in Italy and the United States.
History
If used as a broad term to mean all types of wheat-based pasta, rather than a specific short tube-shaped pasta, macaroni likely originated in China, where the oldest evidence of this food to date has been found. In 2005, archeologists in China dug up a preserved dish of noodles dating back 4,000 years. Some Chinese documents indicate that a food similar to macaroni was eaten there as long as 7,000 years ago.
Identification
A problem with determining where macaroni originated is the disagreement about precise meanings of the words "pasta" and "macaroni" as used in historical documents. The differences between creating food from hard wheat and soft wheat, as well as other types of flour such as potato flour, and how the product was cooked, all can signify different foods than what we think of as macaroni. The terms were sometimes applied, for example, to gnocchi and even to boiled bread.
Geography
Historical records indicate that Greeks and Romans were eating some version of flattened cooked dough over 2,000 years ago. The Greeks called a particular broad noodle "laganon," and the Romans called it "lagana." However, they apparently were baking or roasting it rather than boiling it, making it more like pizza crust than like macaroni.
Theories/Speculation
Pasta has become very identified with Italy and Sicily, but we are not completely sure when or how the food arrived there.
Some speculate that explorer Marco Polo ate some pasta in China and brought it back to Italy around the year 1300 A.D., since he mentions eating this food there. The theory apparently is only a romantic myth, because there are several mentions of pasta in historical documents from Italy and Sicily from as early as the mid-1100s.
Most researchers agree that pasta likely spread from Arabia to Sicily by Arab traders and conquerers between the 5th and 8th centuries. An Arab geographer wrote in the mid-1100s that a flour-based food shaped like strings was being produced in Palermo, which was an Arab colony.
Effects
Italian and Spanish explorers brought pasta to the Americas in the 1300s, where it grew in popularity throughout the colonized areas. President Thomas Jefferson became a big fan of macaroni in the 1780s while serving as American minister to France, and is given credit for popularizing the food in the United States.
Features
There are over 600 pasta shapes, the best-known of which are macaroni and spaghetti. According to the National Pasta Association, Italy makes around 2.75 million tons of pasta every year, while the United States produces nearly 1.9 each year. Most of the wheat for this pasta is grown in the United States and Canada.
Tags: United States, , Arab traders, historical documents, indicate that, million tons
DAL, or .dal, is a file format used by the "DVD-lab" software from the Mediachance software company and by the SpeedBit "Download Accelerator Plus" program. In "DVD-lab," the .dal file is the main file for a DVD project, and stores information that is specific to program such as titles, project name and project settings. In "Download Accelerator Plus," a program that manages downloaded files on your computer, the .dal file contains a list of associated download URLs.
Instructions
DVD-lab
1. Purchase "DVD-lab" from the Mediachance website or download the free 30-day trial (mediachance.com/dvdlab).
2. Run the "DVD-lab" installation file and follow instructions to install the program. Double-click the "DVD-lab" icon on your "Start" menu or desktop to launch the program.
3. Click on "File" and select "Open." Navigate to the .dal file and double-click on it to open it in "DVD-lab."
Download Accelerator Plus
4. Download the "Download Accelerator Plus" program from the SpeedBit website (speedbit.com).
5. Run the "Download Accelerator Plus" installation file and follow instructions to install the program. Double-click the "Download Accelerator Plus" icon on your "Start" menu or desktop to launch the program.
6. Click on "File" and select "Import." Navigate to the location of the .dal file on your computer. Double-click on the file to import the stored list of URLs into the "Download Accelerator Plus" program.
Tags: Accelerator Plus, Download Accelerator, Download Accelerator Plus, Accelerator Plus program, Plus program, your Start menu
From the Italian word for "half moon," which its curved shape resembles, a mezzaluna food chopper is a handy utensil that bridges the gap between a chef's knife and a food processor. The mezzaluna's curved steel blade easily chops small amounts of herbs, onions and garlic, and can handle other ingredients too. Here's handle a mezzaluna food chopper.
Instructions
1. Familiarize yourself with your mezzaluna. These half moon choppers come in several different styles, and in single-, double- and even triple-bladed versions. Yours may have two knob-like handles, one on each end of the crescent, or a single handle you grasp like that of a saw. There's even a model that resembles an inverted stainless steel taco shell with a flattened top.
2. Choose your chopping surface. The ideal surface for a mezzaluna is a thick wooden board with a scooped out indentation that matches the curve of the blade; the knife and board are often sold in sets. You can use a wooden bowl, too, but these tend to rock around on the counter. If all else fails, you can use your mezzaluna on a regular flat chopping board or block, but the food will tend to need corralling.
3. Prepare the food for chopping. A mezzaluna works best on foods that are on the hard and dry side, like garlic cloves, onions, nuts, hard cheeses, celery, dried fruits and even meats. Pat extra moisture from herbs and other rinsed foods before chopping, and cut large vegetables, cheese and meats into smaller portions for chopping and mincing.
4. Place a small batch of food to be chopped on the . If you have a two-handled mezzaluna, grasp one handle in each hand and rock the blade back and forth to chop the food. If you have a saw-handled mezzaluna, grasp the handle with the fingers of one hand and use your thumb to brace the chopper as you rock it back and forth through the food. The advantage of the one-handled mezzaluna is that you can use your other hand to hold herbs steady or move food closer to the blades. But be careful.
5. Rock the mezzaluna back and forth and move it around the cutting surface until the food is chopped to the desired consistency. Carefully wipe excess moisture or sticky bits of food from the blade in between batches. If you're using a double- or triple-bladed mezzaluna, use a wooden or metal skewer (not your fingers) to clear bits of chopped food that get trapped between the blades.
6. Wash your mezzaluna by hand. Dry it carefully and store it in the protective sleeve that it came with. Wooden mezzaluna chopping boards or bowls should be washed following manufacturers' directions, and may need an occasional rubbing with mineral oil to protect the wood.
Tags: back forth, your mezzaluna, cutting surface, food chopped, food chopper,
Pesto is a traditional condiment in many cultures. The word "pesto" means "pestle" and in the strictest sense, refers to any sauce that is made from solid ingredients crushed together with a mortar and pestle. The traditional Italian version is made from fresh basil, garlic, pine nuts and olive oil.
Pesto Dip
A small amount of pesto goes a long way when it's used as a flavoring. Mix 2 or 3 tablespoons of pesto into a cup of mayonnaise, sour cream or creme fraiche. Serve with crackers, fresh vegetables or French bread. Mix pesto with mashed avocado and salsa for a quick herbed guacamole. Serve with tortilla chips, fresh tomatos and other seasonal vegetables.
Pesto Butter
Soften 8 ounces of butter to room temperature. Mix in 2 or 3 tablespoons of pesto. Spoon the butter onto a 12-inch square of plastic wrap and roll it into a log. Twist the ends to seal the log. Refrigerate for 4 hours or until firm.
Condiment
Serve pesto as a condiment to add to soups or chili. A spoonful of pesto adds flavor and depth to traditional casseroles such as macaroni and cheese and tuna noodle casserole. Add a spoonful or two of pesto to packaged tomato sauce to customize the flavor.
Spread
Use pesto instead of mayonnaise on sandwiches, or make pesto-flavored mayonnaise to add a gourmet touch to ordinary ham and cheese. Use pesto instead of, or in addition to, tomato sauce on homemade pizza.
Fish and Chicken
over grilled or baked fish or chicken breasts. Since these proteins are mildly flavored, a little pesto is all you need to add interest without overwhelming the natural flavor of fish or chicken.
Marinade
Coat chicken, fish, pork or beef in pesto. Marinade the protein for 2 to 3 hours in the refrigerator before cooking. The intense flavor of the pesto will infuse the meat and give it a deeper flavor.
Freeze
Pesto freezes well. If you only use a small amount of pesto at a time, freeze the rest in ice cube trays. When you want a single serving of pesto for pasta, soup or dip simply thaw one or two cubes in the microwave.
Tags: , made from, pesto instead, Serve pesto, Serve with, small amount, small amount pesto
Kids have fun playing with and dipping different shapes of food.
Kids have fun playing with their food, so what better than a chocolate fountain to have at a kid's party or event? Choose foods in different shapes and colors to let kids build figures and make shapes with their food. Make different flavors of chocolate fondue in multiple fountains to allows kids to choose the flavors they want to pair with the food. This adds an element of fun and gives them color options as they build and play with the shapes of food.
Flavored Fondue
Kids will enjoy dipping in flavored fondue that flows from a chocolate fountain. If you have multiple fountains, set them up for the kids to choose the flavor they want to dip in. Some ideas for flavored fondue are chocolate peanut butter made by adding peanut butter chips to regular chocolate fondue, mint chocolate by adding mint to dark chocolate chips, and vanilla white made by adding vanilla flavor to white . Fondue is made by adding milk and sugar to your preferred type of chips to keep it soft and flowable through the fountain.
Fruit
Make a platter of different fruits for kids to pick from. Include fruits like orange segments, sliced bananas, strawberries, apples, peach and pear rings, and star fruit. Have kids build figures from their fruit before they eat it by using different sized rings to make a body, hands and feet. Use a strawberry as the head. This works especially well if you have multiple colors of fondue for the kids to dip in. Let them be creative with the .
Candy
Use various candy textures and shapes, like gummy bears and gummy worms. Any sugar-based candy is a good choice as a fondue dip because the creamy chocolate makes the sugary candy taste stand out. The textures of chewy and creamy work well together and are fun for kids to chew. Have kids make their own candy by stacking marshmallows and caramel candy together and then coating it in chocolate fondue. Make brownies with peanuts or jelly fruit swirls and cut them into bars for kids to make their own brownie candy bars.
Other Dippers
Offer pretzels, potato chips and salty snacks for kids to dip in the chocolate fountain and experience the contrast of the salty and sweet flavors and the creamy and crunchy textures. Make balls of different cookie dough flavors and roll them in sprinkle toppings for kids to dip and make indulgent snacks. Cakes and confections are other good dipping choices. Use lady fingers, graham crackers, angel food cake and devil's food cake.
Tags: chocolate fondue, chocolate fountain, different shapes, ,
If the standard sweet and fruity jellies bore your taste buds, hot pepper jelly may be the condiment it takes to wake them up. Like other jellies, hot 's gel-like consistency is due to the use of pectin, a chemical that binds ingredients together; however, the similarities end there. Hot pepper jelly has a complex flavor because it's made with peppers, vinegar and sugar for a spicy, tangy and sweet taste. The jelly will be as flavorful as possible if you make it with a combination of red peppers, which are sweeter, and spicier green peppers.
Instructions
1. Wash the jars and lids with soap and warm water, then rinse thoroughly. Place the jars and lids in a large pot, add enough cold water to completely cover them and heat on the stove over high until the water begins to boil. Boil the jars and lids for at least 10 minutes to sterilize them, then lower the heat to low to keep them warm.
2. Put on rubber gloves while the jars are sterilizing and chop the red bell pepper and three jalapeno peppers into pieces as small as possible. Discard the stems of both peppers and the red bell pepper seeds. Leave the jalapeno seeds in for an extremely hot jelly, discard half for a medium jelly or remove them all for a mild version.
3. Transfer the pepper pieces to a food processor and process until the pieces are uniform and very fine without being pureed. Add the peppers to a large saucepan, then stir in 1 1/2 cups apple cider vinegar and 6 cups sugar. Turn the stove to medium high and heat just until the mixture starts to bubble.
4. Turn off the stove, then stir 4 oz. pectin into the pepper mixture. Dry off the warm sterilized jars and lids and evenly divide the pepper mixture into the six jars, leaving approximately 1/4 inch space at the top of the jars.
5. Place the lids onto the tops of the jars and securely fasten according to the manufacturer's directions. Store in a cool, dark place for up to 1 year or use immediately as a cracker spread or other condiment.
Lentils have been shown to be good for a diabetic diet.
Lentils belong to the legume family, along with other beans. Often round, oval or heart-shaped, they are sold whole or split into halves. The brown or green varieties maintain their shape best after cooking. They absorb flavor well from other foods and seasonings. found them to be a valuable part of a healthy diet.
Nutrients
Lentils contain many nutrients. They are one of the best sources of dietary fiber. According to Chennai Online, just one cup provides 90 percent of the daily fiber recommendation. They also contain impotant minerals like iron and potassium, two B-vitamins and protein, among other nutrients. (See Ref 1).
Diabetes Control
that eating lentils with a meal helps to prevent high blood sugar spikes following that meal, because soluble fiber works to maintain blood sugar levels. They are digested slowly and provide a slow, gradual rise in . Not only do they help with blood sugar control, but they also provide steady energy.
Other Health Benefits
Cardiovascular disease and high cholesterol are problems that often affect diabetics. Lentils help with these, as well. They are a heart-healthy food, containing magnesium. Magnesium helps improve blood flow to the heart. A magnesium deficiency is associated with heart attack. According to WH Foods, a study found that legumes were responsible for an 82 percent reduction in heart disease risk, due to their cholesterol-lowering abilities.
Carbohydrates
Lentils contain about 20 grams of carbohydrates per half cup (dry). Since diabetics look at carbohydrates closely when planning meals, they must take this carbohydrate count into consideration. Though lentils won't cause a high spike in blood sugar, diabetics using lentils in cooking should still adhere to their doctor's or dietician's recommended amount of carbohydrates per meal.
Where to Buy
Lentils can be found in pre-packaged bags in any grocery store and in cans or bulk bins in some grocery stores and natural food markets. When selecting lentils from a bulk bin, make sure the bins are covered to protect freshness. Also make sure that there is no indication of water or insect damage, and that the lentils are whole and not cracked. There is little nutritional difference between canned lentils and those you cook yourself, according to WH Foods.
Broccoli is one of the most versatile cruciferous vegetables around. Mild and sweet with bushy florets, it's fun to eat too. Broccoli's got plenty of vitamins A, C and K as well as cancer-fighting phytochemicals. It also has folic acid and fiber that's necessary to good health. Make this broccoli and walnut salad as a healthy substitute for potato or pasta salad in the summer.
Instructions
1. Chop the broccoli into large pieces, including the stem. Steam until slightly tender. Set aside to cool.
2. Soak the golden raisins in warm water and set aside.
3. Mix the lemon juice, mayonnaise and sour cream until smooth. Add the dill, salt and pepper to taste. Store in the refrigerator.
4. Cut the broccoli into bite-sized pieces and place in a large salad bowl.
5. Add the red grapes to the broccoli.
6. Chop the walnuts with a knife or nut chopper and add to salad.
7. Drain the water from the raisins and add them to the salad.
8. Remove dressing from refrigerator and stir into salad. Be careful not to crush the broccoli. Let the flavors set for at least a day.
BLT sandwiches are an American specialty. They are easy to prepare, delicious and filling. If you grow your own tomatoes, there is no better way to serve these fresh-picked vegetables. Here's what you need to do to prepare BLTs. These ingredients are enough to make four BLT sandwiches.
Instructions
1. Fry the entire pound of bacon in a skillet. Do not leave the stove while the bacon is cooking because the grease can easily spatter out of the pan or get too hot and catch fire suddenly. Use a fork or metal spatula to turn the bacon so that it cooks evenly on both sides. Cook each piece so that the bacon is crisp but not burned. Remove the cooked bacon from the skillet and allow the pieces to cool on a paper towel-covered plate. The paper towel will absorb any excess bacon fat. This will provide 16 slices or 4 each for four BLT sandwiches.
2. Slice the tomatoes into thick round slices. Place the sliced tomatoes on a plate so that the excess tomato juice will drain. You don't want to make the BLT sandwiches too soggy. If you put onion on your BLT sandwiches, peel and thinly slice the sweet onion. Wash and separate the lettuce into leaves and allow the lettuce to dry thoroughly.
3. Toast the bread. Spread a generous helping of real mayonaise on one side of each piece of toast.
4. Place one piece of the toast on a sandwich plate. Next add a lettuce leaf, followed by a thick tomato slice. Layer four pieces of bacon on top of the tomato. Next add a thin slice of onion (optional) and a piece of your favorite yellow or white cheese. Cover the sandwich with a second piece of toast. Use a sharp serrated knife to slice the sandwich into two or four equal pieces.
5. Serve the BLT sandwich with chips and a long dill pickle spear and your favorite cold drink.
Tags: piece toast, , four sandwiches, paper towel-covered, paper towel-covered plate, sandwich with
Tapas is Spanish for "small plates." An inexpensive and intimate way to entertain, tapas parties are appropriate for groups of all sizes. Select dishes that you can prepare well in advance of the party and serve the food buffet-style. Adding a few touches of Spanish décor brings authenticity and spice to any tapas party.
Table Decorations
Spanish decorating incorporates bold shades of red, yellow, black and blue. Give the table a simple, rustic look with a flat sheet, blanket or tablecloth that incorporates these colors. Fresh flowers add a touch of romance, while a bowl of fruit adds an infusion of color. Provide a stack of colorful cloth or paper napkins.
Tableware
Use rustic stoneware serving platters and bowls in festive Spanish colors. Lay out a large supply of small appetizer plates and bowls for your guests rather than heavy full-sized pieces. Colorful paper plates and bowls, available in the party section of supermarkets and dollar stores, look festive and make cleanup easier.
Food and Drink
Tapas dishes are, by definition, bite-sized. Stick to the Spanish theme if you are certain your guests enjoy Spanish foods or use your imagination to create bite-sized versions of your favorite party dishes. It is appropriate and fun to ask your guests to bring a tapas dish or two to share. Make a pitcher of red wine or white wine Sangria the day before the party and give it a place of honor on the main serving table. Maintain the tapas theme through dessert, offering shot glasses filled with mousse, mini-cupcakes, brownie bites or other bite-sized items.
Atmosphere
Build a atmosphere with lighting and mood music. Drape the room with veils, scarves or wall hangings in the traditional Spanish party colors. Choose soft lighting, incorporating lamps or wall sconces where possible. Assemble a collection of Spanish party music and designate someone to play DJ. Tapas parties are generally laid-back and relaxed, so provide plenty of comfortable seating around the room rather than seating everyone at a dining table. If you have a patio or deck, consider offering outdoor seating as well.
Tags: Spanish party, your guests, plates bowls, rather than, small plates, tapas party
Make vinaigrettes with oil, vinegar and seasonings.
are not only great on mixed greens, but you can also use them on fruits, meat and potatoes. Most salad dressings fit into one of two major categories, depending on the ingredients you use as the base of the salad dressing.
Vinaigrettes
You should make a vinaigrette just before serving it; use one part acid to every three to four parts oil. Most vinaigrettes feature vegetable oil or olive oil as the primary ingredient. Common options for the acid include balsamic vinegar, red wine vinegar, sherry vinegar, lemon juice and lime juice. Vinaigrettes contain salt, pepper and any number of other seasonings, such as herbs, spices, onions, sugar, garlic, cheese, ginger and fruit jam.
Creamy Salad Dressings
Creamy types of salad dressings use mayonnaise, buttermilk, yogurt or cream as a base. These dressings, especially those that include mayonnaise, generally have a higher calorie content per serving than do vinaigrettes. You can flavor creamy salad dressings with herbs, fish, mustard or pickle relish. Some creamy salad dressings also contain a strong-flavored cheese, such as goat, feta, Parmesan or blue.