Here's food for thought: The challenge for many an outdoor chef is exploring options beyond the conventional universe of grilled hot dogs, hamburgers and steaks.
An easy way may be to add zest with robust flavors. For example, instead of a hamburger, consider a Turkey Kraut Burger. The tartness of sauerkraut and Dijon mustard adds a surprising, savory twist to a healthier burger.
The addition of full-bodied flavors via a side dish is another way to bring new life to backyard cuisine. You may care to try the Sweet and Sassy Slaw or Tangy Trio Bean Salad recipes at www.krrrrispkraut.com as an alternative to traditional potato salad or cole slaw.
Sauerkraut, the second most popular hot dog topping according to the trade association Pickle Packers International, earned rave reviews as a healthful food. Recent studies have shown that girls who eat four or more servings of sauerkraut or lightly cooked cabbage a week during adolescence are 72 percent less likely to develop breast cancer as adults. The nutritional and chemical properties of sauerkraut have also proven effective in aiding digestion, lowering cholesterol levels and reducing the risk for developing prostate and colon cancers.
Turkey Kraut Burgers
1 lb. lean ground turkey
11/2 cups drained Krrrrisp Kraut Sauerkraut, divided
1/2 cup sliced green onions, divided
1 tbsp. chopped pimiento
1 egg white, beaten
2 tbsp. Dijon mustard
1/2 cup shredded reduced-fat cheddar cheese
In mixing bowl, combine turkey, 1 cup sauerkraut, 1/4 cup onions, pimiento, egg white and mustard. Shape into 4-inch patties. Grill 5-7 minutes on each side until meat is no longer pink. Combine remaining sauerkraut, 1/4 cup onions and cheese. Top patties with mixture. Grill 2-3 minutes or until cheese melts. Serve on hamburger buns, if desired. Serves 6.
Friday, July 30, 2010
Savory Salmon Recipes For Your Next Fishing Expedition
Cooking and eating fish that you caught that day is a real treat! As long as it’s cooked properly, the smell is sweet, the flavors are rich, and the meat is succulent. Here are a few salmon recipes for your next fishing trip. They are simple to fix but very tasty. Of course you can use these at home on fish from the market too. But it won’t taste as good as when you cook your fish fresh out of the water right next to the river.
This recipe is perfect for Sockeye (Red) Salmon.
Ingredients:
Sockeye Salmon fillets (as many as you want)
Marinade (you may use one of the recipes below or use a pre-made marinade sauce such as Yoshida’s Gourmet Sauce; you need enough marinade to coat fillets.)
Also Needed:
1 large (2-gallon) zip lock bag (or more, depending on how many fillets you’re cooking)
Cooler with plenty of ice
Good quality charcoal briquettes (do NOT use lighter fluid)
Small wire grill
Heavy duty aluminum foil
Lemon-Dill Marinade:
Ingredients (makes enough for 4 fillets)
¾ cup of vegetable oil
2 tablespoons of lemon juice
1 teaspoon of Worcestershire sauce
1 teaspoon of dill
½ teaspoon of chives
1 teaspoon of parsley
¼ teaspoon of lemon pepper
Make the marinade just before you leave to go fishing. If going for longer than a day, mix just prior to marinating fish. Place all ingredients in a zip lock bag, seal, and mix until evenly distributed. Store in cooler.
Honey and Basil Marinade
Ingredients (makes enough for 4 fillets)
½ cup of fresh basil leaves
3 tablespoons of olive oil
2 tablespoons of lemon juice
2 tablespoons of honey
½ teaspoon of pepper and salt
Use the same directions used for Lemon-Dill Marinade.
3 Sauce Marinade
Ingredients (makes enough for 4 fillets)
1/3 cup olive oil
1/3 cup soy sauce
2 tablespoons steak sauce (such as A-1)
2 teaspoons Worcestershire Sauce
3 cloves fresh garlic (minced)
1 tablespoon dry tarragon
Mix as with other marinades.
Prep and Cooking
* Place fillets in marinade in plastic bag, seal, and store in cooler for 30 minutes to 1 hour. (Do not marinate too long or fillets may start to deteriorate. Always marinate in a cold container.)
* Make a small fire with charcoal.
* Once coals are hot-- ashen white-- place fillets skin side down on grill, brush or drizzle with marinade, and cover with a tent of aluminum foil. (The foil acts like a lid, allowing fish to cook on both sides at once)
* With the grill about 3 inches over the coals, cook the fillets for about 15-20 minutes. When the meat flakes, the fish is done. Overcooking will dry out the fish and compromise its flavor.
* Serve at once.
* Store any cooked, uneaten fillets in the cooler for the next day.
Each of these marinades is simple to make and will keep in an iced cooler for a few days. Never reuse marinade; once you’ve put raw fish in it, only use in cooking and NOT as a dipping sauce. Leaving fish too long in a marinade can turn it mushy. To be safe, marinate fillets for 30 to 60 minutes.
Enjoy your fishing and good eating!
This recipe is perfect for Sockeye (Red) Salmon.
Ingredients:
Sockeye Salmon fillets (as many as you want)
Marinade (you may use one of the recipes below or use a pre-made marinade sauce such as Yoshida’s Gourmet Sauce; you need enough marinade to coat fillets.)
Also Needed:
1 large (2-gallon) zip lock bag (or more, depending on how many fillets you’re cooking)
Cooler with plenty of ice
Good quality charcoal briquettes (do NOT use lighter fluid)
Small wire grill
Heavy duty aluminum foil
Lemon-Dill Marinade:
Ingredients (makes enough for 4 fillets)
¾ cup of vegetable oil
2 tablespoons of lemon juice
1 teaspoon of Worcestershire sauce
1 teaspoon of dill
½ teaspoon of chives
1 teaspoon of parsley
¼ teaspoon of lemon pepper
Make the marinade just before you leave to go fishing. If going for longer than a day, mix just prior to marinating fish. Place all ingredients in a zip lock bag, seal, and mix until evenly distributed. Store in cooler.
Honey and Basil Marinade
Ingredients (makes enough for 4 fillets)
½ cup of fresh basil leaves
3 tablespoons of olive oil
2 tablespoons of lemon juice
2 tablespoons of honey
½ teaspoon of pepper and salt
Use the same directions used for Lemon-Dill Marinade.
3 Sauce Marinade
Ingredients (makes enough for 4 fillets)
1/3 cup olive oil
1/3 cup soy sauce
2 tablespoons steak sauce (such as A-1)
2 teaspoons Worcestershire Sauce
3 cloves fresh garlic (minced)
1 tablespoon dry tarragon
Mix as with other marinades.
Prep and Cooking
* Place fillets in marinade in plastic bag, seal, and store in cooler for 30 minutes to 1 hour. (Do not marinate too long or fillets may start to deteriorate. Always marinate in a cold container.)
* Make a small fire with charcoal.
* Once coals are hot-- ashen white-- place fillets skin side down on grill, brush or drizzle with marinade, and cover with a tent of aluminum foil. (The foil acts like a lid, allowing fish to cook on both sides at once)
* With the grill about 3 inches over the coals, cook the fillets for about 15-20 minutes. When the meat flakes, the fish is done. Overcooking will dry out the fish and compromise its flavor.
* Serve at once.
* Store any cooked, uneaten fillets in the cooler for the next day.
Each of these marinades is simple to make and will keep in an iced cooler for a few days. Never reuse marinade; once you’ve put raw fish in it, only use in cooking and NOT as a dipping sauce. Leaving fish too long in a marinade can turn it mushy. To be safe, marinate fillets for 30 to 60 minutes.
Enjoy your fishing and good eating!
Savor Nutritious Twist On American Classic
Feeding your family on a tight schedule doesn't mean you can't eat well. Take advantage of your favorite fruits and vegetables available year-round in cans.
Canned foods can be a great way to add fruits and vegetables to your diet. Because they provide convenient nutrition, canned foods can help you meet the new 2005 Dietary Guidelines for Americans.
Canned foods are pre-cooked and pre-cut, saving time in the kitchen. They can also remain on the shelf for up to two years without losing nutrients.
Studies from the University of Massachusetts and the University of Illinois confirm that canned foods are nutritionally comparable to cooked fresh and frozen varieties.
Sweet potatoes aren't just for the holidays. Rich in vitamin A, canned sweet potatoes are especially delicious in this recipe for Gingered Sweet Potato-Apple Salad, which was developed by the Canned Food Alliance and meets Produce for Better Health Foundation nutritional standards that maintain fruits and vegetables as healthy foods. Try this nutrient-dense twist on an American favorite.
Gingered Sweet
Potato-Apple Salad
1 can (15 ounces) sweet potatoes or yams, in light syrup, drained and cubed
1 can (8 ounces) pineapple tidbits, drained
1 apple, cored and diced
1/2 cup diced celery
1/2 cup coarsely chopped cashews
1/4 cup honey mustard dressing
2 teaspoons freshly grated ginger
6 cups mixed salad greens
Combine sweet potatoes, pineapple, apple, celery and cashews in a large bowl. In a small bowl, combine salad dressing and ginger; pour over sweet potato mixture; toss lightly. Cover and chill for at least 1 hour. Serve over salad greens.
Makes 6 servings.
Nutritional information per serving: calories: 222, total fat: 7.6g, saturated fat: 1.4g, % calories from fat: 29%, % calories from saturated fat: 5%, protein: 4g, carbohydrates: 38g, cholesterol: 0mg, dietary fiber: 5g, sodium: 148mg.
Canned foods can be a great way to add fruits and vegetables to your diet. Because they provide convenient nutrition, canned foods can help you meet the new 2005 Dietary Guidelines for Americans.
Canned foods are pre-cooked and pre-cut, saving time in the kitchen. They can also remain on the shelf for up to two years without losing nutrients.
Studies from the University of Massachusetts and the University of Illinois confirm that canned foods are nutritionally comparable to cooked fresh and frozen varieties.
Sweet potatoes aren't just for the holidays. Rich in vitamin A, canned sweet potatoes are especially delicious in this recipe for Gingered Sweet Potato-Apple Salad, which was developed by the Canned Food Alliance and meets Produce for Better Health Foundation nutritional standards that maintain fruits and vegetables as healthy foods. Try this nutrient-dense twist on an American favorite.
Gingered Sweet
Potato-Apple Salad
1 can (15 ounces) sweet potatoes or yams, in light syrup, drained and cubed
1 can (8 ounces) pineapple tidbits, drained
1 apple, cored and diced
1/2 cup diced celery
1/2 cup coarsely chopped cashews
1/4 cup honey mustard dressing
2 teaspoons freshly grated ginger
6 cups mixed salad greens
Combine sweet potatoes, pineapple, apple, celery and cashews in a large bowl. In a small bowl, combine salad dressing and ginger; pour over sweet potato mixture; toss lightly. Cover and chill for at least 1 hour. Serve over salad greens.
Makes 6 servings.
Nutritional information per serving: calories: 222, total fat: 7.6g, saturated fat: 1.4g, % calories from fat: 29%, % calories from saturated fat: 5%, protein: 4g, carbohydrates: 38g, cholesterol: 0mg, dietary fiber: 5g, sodium: 148mg.
Salad Packs A Health Punch
Eating plenty of fruits and vegetables can help you ward off heart disease, stroke and certain types of cancer. Include dark green, leafy vegetables, yellow, orange and red fruits and veggies, cooked tomatoes and citrus fruits. If you consume 2,000 calories a day, aim for at least nine servings or 41/2 cups of fruits and vegetables.
Try mangos and sweet potatoes. Mangos are high in fiber, have no cholesterol or saturated fat and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are the most nutritious and heart-healthy vegetable, according to the National Center for Science in the Public Interest. They're fat-free, cholesterol-free, low in sodium and high in fiber. Besides the great taste, the sweet potato is a wonderful source of vitamins A, C and E. Cumin is a good source of iron and cumin seeds promote a healthy digestive system.
Spring Salad with Chutney Dressing and Sweet Potato-Cumin Crisps
1 (9-ounce) bottle mango chutney (about 1 cup)
1/2 cup reduced-fat sour cream or mayonnaise
1/2 cup plain lowfat yogurt
1/4 cup finely chopped fresh cilantro or mint
8 to 10 cups mixed spring greens
1 apple, thinly sliced
1 cucumber, sliced
Golden raisins and toasted cashews
Sweet Potato-Cumin Crisps
1 cup Bruce's Sweet Potato Pancake Mix
2 teaspoons toasted cumin seeds
1/4 teaspoon Bruce's Ma Cayenne Red Pepper
1 cup water
2 tablespoons vegetable oil
Prepare Sweet Potato Cumin Crisps; set aside. For dressing, combine chutney, sour cream, yogurt and cilantro; mix well. Refrigerate until ready to serve. At serving time, toss greens with dressing and arrange on salad plates with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato crisps on the side. Makes 6 servings.
Note: For a main dish salad, toss 3 cups of cubed cooked chicken with some dressing and arrange on plates with greens.
Combine all ingredients in a bowl; mix well. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When pan is hot, add 2 tablespoons batter and tilt quickly to spread evenly. Cook until golden brown, about 2 minutes, then turn and cook on other side until golden brown and crisp around edges. Repeat with remaining batter, spraying pan as needed to prevent sticking. Place rounds in a single layer on paper towels after removing from skillet, then place in a single layer on a lightly greased cookie sheet. Bake in a 325° oven for 10 to 15 minutes or until crisp and dry. Cool before serving. Makes about 1 dozen.
Try mangos and sweet potatoes. Mangos are high in fiber, have no cholesterol or saturated fat and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are the most nutritious and heart-healthy vegetable, according to the National Center for Science in the Public Interest. They're fat-free, cholesterol-free, low in sodium and high in fiber. Besides the great taste, the sweet potato is a wonderful source of vitamins A, C and E. Cumin is a good source of iron and cumin seeds promote a healthy digestive system.
Spring Salad with Chutney Dressing and Sweet Potato-Cumin Crisps
1 (9-ounce) bottle mango chutney (about 1 cup)
1/2 cup reduced-fat sour cream or mayonnaise
1/2 cup plain lowfat yogurt
1/4 cup finely chopped fresh cilantro or mint
8 to 10 cups mixed spring greens
1 apple, thinly sliced
1 cucumber, sliced
Golden raisins and toasted cashews
Sweet Potato-Cumin Crisps
1 cup Bruce's Sweet Potato Pancake Mix
2 teaspoons toasted cumin seeds
1/4 teaspoon Bruce's Ma Cayenne Red Pepper
1 cup water
2 tablespoons vegetable oil
Prepare Sweet Potato Cumin Crisps; set aside. For dressing, combine chutney, sour cream, yogurt and cilantro; mix well. Refrigerate until ready to serve. At serving time, toss greens with dressing and arrange on salad plates with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato crisps on the side. Makes 6 servings.
Note: For a main dish salad, toss 3 cups of cubed cooked chicken with some dressing and arrange on plates with greens.
Combine all ingredients in a bowl; mix well. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When pan is hot, add 2 tablespoons batter and tilt quickly to spread evenly. Cook until golden brown, about 2 minutes, then turn and cook on other side until golden brown and crisp around edges. Repeat with remaining batter, spraying pan as needed to prevent sticking. Place rounds in a single layer on paper towels after removing from skillet, then place in a single layer on a lightly greased cookie sheet. Bake in a 325° oven for 10 to 15 minutes or until crisp and dry. Cool before serving. Makes about 1 dozen.
Rise And Dine With Mexican Avocado Combos
Breakfast made with vibrant flavors of Mexico is a lively way to start any day. Sautéed onion and bell pepper, Jack cheese, cilantro and a hint of hot pepper sauce transform eggs into a feast, while avocado cubes supply the crowning touch.
Alternatively, substitute fresh or frozen corn kernels for the bell pepper, and fold diced avocado into scrambled eggs just before serving. Another great breakfast or brunch idea: Mix chopped avocado into your favorite salsa, and serve over a cheese omelet.
Hass avocados from Mexico, in plentiful supply all year long, are ideal for these morning specialties. Mash a ripe avocado with chopped onion, lemon juice, salt and pepper, spread over toasted bagels and, if you like, top with smoked salmon. This spread is not only tastier and more colorful than cream cheese, but more healthful-because two-thirds of the fat in Hass avocados consists of monounsaturated fat, the same cholesterol-lowering "good fat" as olive oil.
Mexican Avocado
And Egg Scramble
1 fully ripened Mexican Hass avocado
1 tablespoon vegetable oil
1/2 cup chopped onion
1 cup diced red pepper
6 eggs
2 tablespoons chopped fresh cilantro
3/4 teaspoon hot red pepper sauce
1/2 teaspoon salt
3/4 cup broken tortilla chips
1/2 cup shredded Jack cheese
Cut avocado lengthwise around the middle; twist to separate halves and scoop out flesh. Dice avocado and set aside. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion begins to brown, about 4 minutes. Whisk together eggs, cilantro, hot sauce and salt. Add to skillet along with tortilla chip pieces. Cook and stir gently until eggs are set but still soft. Sprinkle cheese on top. Cover; remove from heat; let stand until cheese melts, 1 minute. Divide mixture among four plates; top with reserved avocado.
YIELD: 4 servings
Rich and creamy avocado over eggs is a tasty way to jump-start the day.
Alternatively, substitute fresh or frozen corn kernels for the bell pepper, and fold diced avocado into scrambled eggs just before serving. Another great breakfast or brunch idea: Mix chopped avocado into your favorite salsa, and serve over a cheese omelet.
Hass avocados from Mexico, in plentiful supply all year long, are ideal for these morning specialties. Mash a ripe avocado with chopped onion, lemon juice, salt and pepper, spread over toasted bagels and, if you like, top with smoked salmon. This spread is not only tastier and more colorful than cream cheese, but more healthful-because two-thirds of the fat in Hass avocados consists of monounsaturated fat, the same cholesterol-lowering "good fat" as olive oil.
Mexican Avocado
And Egg Scramble
1 fully ripened Mexican Hass avocado
1 tablespoon vegetable oil
1/2 cup chopped onion
1 cup diced red pepper
6 eggs
2 tablespoons chopped fresh cilantro
3/4 teaspoon hot red pepper sauce
1/2 teaspoon salt
3/4 cup broken tortilla chips
1/2 cup shredded Jack cheese
Cut avocado lengthwise around the middle; twist to separate halves and scoop out flesh. Dice avocado and set aside. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion begins to brown, about 4 minutes. Whisk together eggs, cilantro, hot sauce and salt. Add to skillet along with tortilla chip pieces. Cook and stir gently until eggs are set but still soft. Sprinkle cheese on top. Cover; remove from heat; let stand until cheese melts, 1 minute. Divide mixture among four plates; top with reserved avocado.
YIELD: 4 servings
Rich and creamy avocado over eggs is a tasty way to jump-start the day.
Thursday, July 29, 2010
Rice Cooking Basics with Almond Rice Recipe
A Look at Rice
When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas, it can be problematic to find the exact right one for your dish.
Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic, having a rich nutty flavor; used a lot in Indian cooking), brown long-grain rice (husk removed with a nutritious bran layer, slightly chewy, mild nutty flavor), finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed, baked, pilaf, and a rice salad.
Short-grain rice has an almost round shape, is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings, risotto, croquettes, sushi, stir-fried rice, and molded rice dishes.
Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools.
Cooking Rice
To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir.
Bring the water to a boil again then cover the saucepan, steaming the rice, on a very low heat until the rice has engrossed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Prior to rationing the rice to your troops fluff it with a fork. Troops love fluffy rice.
To Sauté and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and rouse till the rice is fully coated.
“Sauté” for 2 to 3 minutes, rousing in a consistent fashion. Now add the salted water you have been boiling to the sautéed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan, turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become a tender spectacle.
To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling, while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly, for cleanliness, baking efficiency, and safety when removing the dish from the oven.
Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is a tender delicacy. White rice takes about 20 to 30 minutes, while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven, altitude from the moon or sun, and how tightly sealed your dish is.
Almond Rice Recipe
4 cups rice (Long Grain)
8 cups chicken broth
4 Tbl parsley (substitute rosemary, sage, tarragon, or thyme, to taste of course)
1 ½ cup celery. chopped fine
1 ½ cup onion, chopped fine OR ¾ cup minced dried onion
1 cup slivered almonds
Sauté onion and celery in just enough broth to cover. Add 8 cups chicken broth. Add rice and bring to a boil. Reduce heat and let steam about 20 minutes. If there is too much liquid left when rice is cooked, take off lid and cook and stir until liquid is gone. Just before serving, add parsley and 1 cup slivered almonds. If you used dried parsley, add it while there is still a little water in the pan.
When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas, it can be problematic to find the exact right one for your dish.
Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic, having a rich nutty flavor; used a lot in Indian cooking), brown long-grain rice (husk removed with a nutritious bran layer, slightly chewy, mild nutty flavor), finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed, baked, pilaf, and a rice salad.
Short-grain rice has an almost round shape, is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings, risotto, croquettes, sushi, stir-fried rice, and molded rice dishes.
Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools.
Cooking Rice
To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir.
Bring the water to a boil again then cover the saucepan, steaming the rice, on a very low heat until the rice has engrossed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Prior to rationing the rice to your troops fluff it with a fork. Troops love fluffy rice.
To Sauté and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and rouse till the rice is fully coated.
“Sauté” for 2 to 3 minutes, rousing in a consistent fashion. Now add the salted water you have been boiling to the sautéed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan, turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become a tender spectacle.
To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling, while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly, for cleanliness, baking efficiency, and safety when removing the dish from the oven.
Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is a tender delicacy. White rice takes about 20 to 30 minutes, while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven, altitude from the moon or sun, and how tightly sealed your dish is.
Almond Rice Recipe
4 cups rice (Long Grain)
8 cups chicken broth
4 Tbl parsley (substitute rosemary, sage, tarragon, or thyme, to taste of course)
1 ½ cup celery. chopped fine
1 ½ cup onion, chopped fine OR ¾ cup minced dried onion
1 cup slivered almonds
Sauté onion and celery in just enough broth to cover. Add 8 cups chicken broth. Add rice and bring to a boil. Reduce heat and let steam about 20 minutes. If there is too much liquid left when rice is cooked, take off lid and cook and stir until liquid is gone. Just before serving, add parsley and 1 cup slivered almonds. If you used dried parsley, add it while there is still a little water in the pan.
Review – “America’s most wanted recipes”
This has been one of the most fun recipe books I have used. The Author, Ron Douglas, gives very detailed information on how to cook the recipes that are in his book. These recipes are from some of the most popular restaurants in America. You can click the link at the top of my blog to see a list of the restaurants.
I have tried many of the recipes and my family is asking me to make more of them as they choose from their favorite choices. Using this book has saved me time and money from taking my family out to eat and gives you more variety to offer them at home.
Many times it was the same old thing from the kids “not this again tonight for dinner” Now adding some of these recipes offered in Ron’s book I hear “oh wow were having that for dinner” I get much more joy and smiles at the dinner table.
I have also used some of the restaurant recipes to impress my guests at dinner parties. My favorite thing to do is when I have to go to a party that requests me to bring a dish to pass, I will use one of the restaurant recipes and everyone wants to know how I made it. I have fun making conversation with friends and showing off.
I recommend this cookbook to anyone who enjoys cooking and likes to get compliments. For more info please visit my website at Restaurant Recipes
I have tried many of the recipes and my family is asking me to make more of them as they choose from their favorite choices. Using this book has saved me time and money from taking my family out to eat and gives you more variety to offer them at home.
Many times it was the same old thing from the kids “not this again tonight for dinner” Now adding some of these recipes offered in Ron’s book I hear “oh wow were having that for dinner” I get much more joy and smiles at the dinner table.
I have also used some of the restaurant recipes to impress my guests at dinner parties. My favorite thing to do is when I have to go to a party that requests me to bring a dish to pass, I will use one of the restaurant recipes and everyone wants to know how I made it. I have fun making conversation with friends and showing off.
I recommend this cookbook to anyone who enjoys cooking and likes to get compliments. For more info please visit my website at Restaurant Recipes
Restaurant Recipes
Restaurant recipes are offered to you. That means that you can make your favorite dishes from your favorite location in your home. This helps to cut the cost down tremendously which can help you to trim your budget. Yet, you will not feel deprived because you still get to have your favorite foods. You can find these recipes offered right on the web through many of the recipe databases. Simply locate one, type in the restaurant name and the recipe name, and soon you will be in your kitchen cooking up these dishes.
If you are looking for American recipes, you will find plenty of the best restaurants offering their versions. If you love a great burger and a plateful of fries, why settle for anything less? Is there anything better than good old American apple pie? Maybe, if you make it al a mode! If you would like to find any of these American recipes the good news is that there are many databases on the web to offer them. Choose from meats, seafood, pasta dishes, and vegetables. Even desserts are available. You can locate restaurant recipes that are in this tradition as well.
The same thing goes for Mexican recipes. One of the best things to do when it comes to this type of food is to find an excellent spice blend that screams Mexican! There are many out there that you can easily pick up, bring home and use in your dishes to recreate a restaurant recipe or to help you to come up with that recipe that you remember your grandmother making when you were growing up. You can find recipes to help you make these blends as well.
Today, it is very costly to go to a restaurant for a meal. The more in your family, the more outrageous the prices are. Yet, for many, there is almost a craving for that special plate or that perfect dessert. If you are one of the many that has this problem, fear not. There are plenty of online recipe communities where you can go to get the best restaurant recipes out there to tempt your taste buds at home.
For more info please visit my website at Restaurant Recipes
If you are looking for American recipes, you will find plenty of the best restaurants offering their versions. If you love a great burger and a plateful of fries, why settle for anything less? Is there anything better than good old American apple pie? Maybe, if you make it al a mode! If you would like to find any of these American recipes the good news is that there are many databases on the web to offer them. Choose from meats, seafood, pasta dishes, and vegetables. Even desserts are available. You can locate restaurant recipes that are in this tradition as well.
The same thing goes for Mexican recipes. One of the best things to do when it comes to this type of food is to find an excellent spice blend that screams Mexican! There are many out there that you can easily pick up, bring home and use in your dishes to recreate a restaurant recipe or to help you to come up with that recipe that you remember your grandmother making when you were growing up. You can find recipes to help you make these blends as well.
Today, it is very costly to go to a restaurant for a meal. The more in your family, the more outrageous the prices are. Yet, for many, there is almost a craving for that special plate or that perfect dessert. If you are one of the many that has this problem, fear not. There are plenty of online recipe communities where you can go to get the best restaurant recipes out there to tempt your taste buds at home.
For more info please visit my website at Restaurant Recipes
Relish the Taste of Summer With Easy Homemade Pickling
Is it possible to extend the fresh flavors of summer just a little longer? In days past, the solution was pickling and canning vegetables, like corn and cucumbers, that peak during the warm weather months.
While today's busy schedules don't leave much time for old-fashioned pickling, refrigerator pickling is an easy way to capture summer in a jar. Preparation time is just 20 minutes and the taste is so authentic, people will swear you spent all day in the kitchen. Anyone can do it and no special equipment is needed.
Simply place uncooked, fresh vegetables into sterile jars. Prepare a mixture of vinegar, sugar, salt and spices and bring to a boil. Then pour the boiling pickling liquid over the produce, close the jar lids tightly, and place in the refrigerator. Your pickled produce will last two months.
The flavor experts at McCormick offer these tips to ensure refrigerator pickling success:
* Sterilize jars by covering with water in a large saucepot and boiling for 10 minutes.
* Always start with just-ripened produce that is free from bruises or bad spots.
* Dill, mustard seed, turmeric, red pepper, allspice, celery seed and mixed pickling spice are perfect flavors for pickling.
* Use non-iodized salt. Iodized salt may leave white sediment on pickles or cause clouding of pickling liquid.
* Vinegar and salt amounts should never be reduced or diluted because they are essential for the pickling process.
* Allow filled jars to cool before placing in refrigerator.
SWEET AND EASY
PICKLE CHIPS
(Makes 8 half-pint jars)
2 pounds pickling cucumbers
(4 to 5 inches long)
2 1/2 cups distilled white
vinegar (5 percent acidity)
2 cups sugar
1/4 cup McCormick Minced
Onions
2 tablespoons non-iodized salt
1 tablespoon McCormick
Celery Seed
1 tablespoon McCormick
Mustard Seed
1 teaspoon McCormick
Ground Turmeric
Wash cucumbers with cold water. Cut off ends and cut into 1/8-inch thick slices. Place slices into 8 hot sterilized half-pint canning jars with lids or 4 pint jars with lids.
Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat and simmer 5 minutes. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Place lids on jars. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors.
While today's busy schedules don't leave much time for old-fashioned pickling, refrigerator pickling is an easy way to capture summer in a jar. Preparation time is just 20 minutes and the taste is so authentic, people will swear you spent all day in the kitchen. Anyone can do it and no special equipment is needed.
Simply place uncooked, fresh vegetables into sterile jars. Prepare a mixture of vinegar, sugar, salt and spices and bring to a boil. Then pour the boiling pickling liquid over the produce, close the jar lids tightly, and place in the refrigerator. Your pickled produce will last two months.
The flavor experts at McCormick offer these tips to ensure refrigerator pickling success:
* Sterilize jars by covering with water in a large saucepot and boiling for 10 minutes.
* Always start with just-ripened produce that is free from bruises or bad spots.
* Dill, mustard seed, turmeric, red pepper, allspice, celery seed and mixed pickling spice are perfect flavors for pickling.
* Use non-iodized salt. Iodized salt may leave white sediment on pickles or cause clouding of pickling liquid.
* Vinegar and salt amounts should never be reduced or diluted because they are essential for the pickling process.
* Allow filled jars to cool before placing in refrigerator.
SWEET AND EASY
PICKLE CHIPS
(Makes 8 half-pint jars)
2 pounds pickling cucumbers
(4 to 5 inches long)
2 1/2 cups distilled white
vinegar (5 percent acidity)
2 cups sugar
1/4 cup McCormick Minced
Onions
2 tablespoons non-iodized salt
1 tablespoon McCormick
Celery Seed
1 tablespoon McCormick
Mustard Seed
1 teaspoon McCormick
Ground Turmeric
Wash cucumbers with cold water. Cut off ends and cut into 1/8-inch thick slices. Place slices into 8 hot sterilized half-pint canning jars with lids or 4 pint jars with lids.
Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat and simmer 5 minutes. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Place lids on jars. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors.
Refreshing Drink Recipes To Perk Up Parties
The weather is getting warmer, which means the party scene is about to heat up. Welcome the season by building up your bartending repertoire with light, fruity cocktails.
Whether planning a luau, cocktail party or a little get-together with friends, a well-stocked bar is particularly important. For parties, make sure you have plenty of ice, about a pound for each guest, as most spring and summer drinks are served on the rocks or with crushed ice.
Having a few essentials on hand is key: A basic bar includes vodka, whiskey, wines and beer. If you're feeling more adventurous or creative, you can also add gin, tequila, rum, bourbon, vermouth, sherry and brandy.
Mixers add a dash of flavor, or in some cases spice, to a summery cocktail. Orange juice, seltzer, tonic water, cola, ginger ale, tomato juice, Tabasco sauce, horseradish and Worcestershire will wake up your drink recipes.
Another great addition to your bar is Hair of the Dog, which has a light raspberry taste that can jazz up any drink. Using Hair of the Dog as a mixer will make a tasty drink that includes detoxifying ingredients to help the liver better process toxins. Thus it helps to counteract the negative effects of alcohol on the body. The sugar-free version also has no carbs.
Finish off your drinks with sliced lemons, limes, oranges or maraschino cherries. A curl of lemon peel can make an attractive finishing touch.
Try these recipes using sugar-free Hair of the Dog for a diet-friendly twist on familiar drinks:
Caribbean Dog
1 shot Malibu Rum
1 can Hair of the Dog
Blend ingredients with ice, then serve in a tall glass. Float a 1/2 shot of Chambord in the glass and garnish with an orange slice and a cherry.
Tex Mex Dog
(Hair of the Dog's version of the margarita has fewer carbs -; approximately 40 grams less than traditional margarita mixes.)
1 1/4 shot tequila
3/4 shot triple sec
3/4 shot Grand Marnier
1/2 can Hair of the Dog
Combine ingredients and serve over ice in a glass with a salted rim. Garnish with a slice of lime.
Whether planning a luau, cocktail party or a little get-together with friends, a well-stocked bar is particularly important. For parties, make sure you have plenty of ice, about a pound for each guest, as most spring and summer drinks are served on the rocks or with crushed ice.
Having a few essentials on hand is key: A basic bar includes vodka, whiskey, wines and beer. If you're feeling more adventurous or creative, you can also add gin, tequila, rum, bourbon, vermouth, sherry and brandy.
Mixers add a dash of flavor, or in some cases spice, to a summery cocktail. Orange juice, seltzer, tonic water, cola, ginger ale, tomato juice, Tabasco sauce, horseradish and Worcestershire will wake up your drink recipes.
Another great addition to your bar is Hair of the Dog, which has a light raspberry taste that can jazz up any drink. Using Hair of the Dog as a mixer will make a tasty drink that includes detoxifying ingredients to help the liver better process toxins. Thus it helps to counteract the negative effects of alcohol on the body. The sugar-free version also has no carbs.
Finish off your drinks with sliced lemons, limes, oranges or maraschino cherries. A curl of lemon peel can make an attractive finishing touch.
Try these recipes using sugar-free Hair of the Dog for a diet-friendly twist on familiar drinks:
Caribbean Dog
1 shot Malibu Rum
1 can Hair of the Dog
Blend ingredients with ice, then serve in a tall glass. Float a 1/2 shot of Chambord in the glass and garnish with an orange slice and a cherry.
Tex Mex Dog
(Hair of the Dog's version of the margarita has fewer carbs -; approximately 40 grams less than traditional margarita mixes.)
1 1/4 shot tequila
3/4 shot triple sec
3/4 shot Grand Marnier
1/2 can Hair of the Dog
Combine ingredients and serve over ice in a glass with a salted rim. Garnish with a slice of lime.
Wednesday, July 28, 2010
Red, White and Blue Savory Potato Salad
The next time you're planning a picnic, don't forget the pickle's place at the table when preparing your menu. Consider this potato salad recipe for your next gathering.
Red, White and Blue Savory Potato Salad
Serves 8 to 10
6 large red potatoes, unpeeled
4 hard-boiled eggs, peeled
4 small green onions, thinly sliced (white and light green part only)
6 slices maple-smoked bacon
1/2 cup blue cheese crumbles (or one 4-ounce package)
Dressing
11/2 cups mayonnaise
1/3 cup minced Del Monte® Organic Sweet Bread & Butter Chips
1 tablespoon cider vinegar
2 tablespoons reserved bacon drippings
1 tablespoon prepared mustard
1/4 teaspoon celery seed (ground or whole)
1/4 teaspoon Tabasco® sauce
1 teaspoon ground black pepper
1/2 teaspoon salt
In a large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving two tablespoons of drippings. In a medium bowl, stir together all dressing ingredients. If thinner dressing is desired, add small amounts of liquid from the pickle jar.
While potatoes are still warm, cut into small chunks. In a deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times, ending with dressing. Top with crumbled bacon and blue cheese.
And now there is an organic choice of pickles. Del Monte® offers the first line of USDA-certified organic pickles, available in supermarkets and retail outlets offering natural and organic foods nationwide.
A favorite among many, pickles tempt the taste buds, pack a zesty punch and, perhaps best of all, kids love them. With no fat and few carbohydrates or calories, pickles make a great snack or addition to any meal.
"Pickles are a great treat throughout the year, but it doesn't get much better than adding fresh pickle slices to a burger, or better yet, just eat whole pickles straight from the jar," said Jeff Tuttle, chief marketing officer for M.A. Gedney Company, producer and marketer of the Del Monte® line of pickles. "And, our online cookbook provides plenty of choices for great pickle recipes that are sure to be a hit at any picnic."
Red, White and Blue Savory Potato Salad
Serves 8 to 10
6 large red potatoes, unpeeled
4 hard-boiled eggs, peeled
4 small green onions, thinly sliced (white and light green part only)
6 slices maple-smoked bacon
1/2 cup blue cheese crumbles (or one 4-ounce package)
Dressing
11/2 cups mayonnaise
1/3 cup minced Del Monte® Organic Sweet Bread & Butter Chips
1 tablespoon cider vinegar
2 tablespoons reserved bacon drippings
1 tablespoon prepared mustard
1/4 teaspoon celery seed (ground or whole)
1/4 teaspoon Tabasco® sauce
1 teaspoon ground black pepper
1/2 teaspoon salt
In a large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving two tablespoons of drippings. In a medium bowl, stir together all dressing ingredients. If thinner dressing is desired, add small amounts of liquid from the pickle jar.
While potatoes are still warm, cut into small chunks. In a deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times, ending with dressing. Top with crumbled bacon and blue cheese.
And now there is an organic choice of pickles. Del Monte® offers the first line of USDA-certified organic pickles, available in supermarkets and retail outlets offering natural and organic foods nationwide.
A favorite among many, pickles tempt the taste buds, pack a zesty punch and, perhaps best of all, kids love them. With no fat and few carbohydrates or calories, pickles make a great snack or addition to any meal.
"Pickles are a great treat throughout the year, but it doesn't get much better than adding fresh pickle slices to a burger, or better yet, just eat whole pickles straight from the jar," said Jeff Tuttle, chief marketing officer for M.A. Gedney Company, producer and marketer of the Del Monte® line of pickles. "And, our online cookbook provides plenty of choices for great pickle recipes that are sure to be a hit at any picnic."
Recipe Website Claims To Expose Top Secret Restaurant Recipes
According to Ron Douglas, author of 'America's Most Wanted Recipes,' the average American family dines out at an average of three times each week. Depending on the number of people in a family, the choice of food ordered and the selected restaurant, this casual dining experience can quickly become a very expensive indulgence.
In an effort to solve the cost factor associated with dining out, some families are searching for a way to recreate their favorite famous restaurant recipes in the comfort of their own home. The problem is, however, that these top secret restaurant recipes were never easily found and may have taken years to perfect using the trial-and-error method. There is a new recipe website that is now attempting to convince customers that their famous restaurant recipes no longer have to be a secret. In fact, perhaps secret restaurant recipes, aren't so secretive anymore.
Ron Douglas claims to have taken secret restaurant recipes and compiled them into a new book called 'America's Most Wanted Recipes.' Among the restaurant secret recipes that he provides include select entrees and desserts from Applebee's, popular Burger King menu items, Chili's spicy creations and even the cool taste of the Dairy Queen blizzard. In addition, top secret restaurant recipes from the Hard Rock Café, IHOP, Kentucky Fried Chicken, The Olive Garden, Planet Hollywood, Outback Steakhouse, Shoney's, Taco Bell and Wendy's are all found in the new compilation by Douglas. The website also offers a partial listing of specific famous restaurant recipes included in the downloadable and/or print version of 'America's Most Wanted Recipes.'
Depending on the dish, it can be difficult to pinpoint the exact ingredients required to recreate it's taste. While a large part of the dining craze is so popular due to convenience, another important factor is the unmistakable taste associated with certain restaurants and specific meals. Because the theme is to provide chefs and readers with the ability to produce such dishes in a reasonable time while saving money, 'America's Most Wanted Recipes' is available in either a print or downloadable format.
According to the website, customers who purchase a copy of 'America's Most Wanted Recipes' will also receive four free bonus gifts, which include lifetime access to a secret restaurant recipes archive, The Complete Library of Cooking 5-volume set consisting of 900 pages, a free copy of 'America's Most Wanted Low-Carb Recipes' and 'America's Top 150 Drink Recipes.' This recipe website also offers a free recipe of the day complete with nutritional information, a recipe archive and forum to every visitor.
In an effort to solve the cost factor associated with dining out, some families are searching for a way to recreate their favorite famous restaurant recipes in the comfort of their own home. The problem is, however, that these top secret restaurant recipes were never easily found and may have taken years to perfect using the trial-and-error method. There is a new recipe website that is now attempting to convince customers that their famous restaurant recipes no longer have to be a secret. In fact, perhaps secret restaurant recipes, aren't so secretive anymore.
Ron Douglas claims to have taken secret restaurant recipes and compiled them into a new book called 'America's Most Wanted Recipes.' Among the restaurant secret recipes that he provides include select entrees and desserts from Applebee's, popular Burger King menu items, Chili's spicy creations and even the cool taste of the Dairy Queen blizzard. In addition, top secret restaurant recipes from the Hard Rock Café, IHOP, Kentucky Fried Chicken, The Olive Garden, Planet Hollywood, Outback Steakhouse, Shoney's, Taco Bell and Wendy's are all found in the new compilation by Douglas. The website also offers a partial listing of specific famous restaurant recipes included in the downloadable and/or print version of 'America's Most Wanted Recipes.'
Depending on the dish, it can be difficult to pinpoint the exact ingredients required to recreate it's taste. While a large part of the dining craze is so popular due to convenience, another important factor is the unmistakable taste associated with certain restaurants and specific meals. Because the theme is to provide chefs and readers with the ability to produce such dishes in a reasonable time while saving money, 'America's Most Wanted Recipes' is available in either a print or downloadable format.
According to the website, customers who purchase a copy of 'America's Most Wanted Recipes' will also receive four free bonus gifts, which include lifetime access to a secret restaurant recipes archive, The Complete Library of Cooking 5-volume set consisting of 900 pages, a free copy of 'America's Most Wanted Low-Carb Recipes' and 'America's Top 150 Drink Recipes.' This recipe website also offers a free recipe of the day complete with nutritional information, a recipe archive and forum to every visitor.
Recipe for Brandy Pudding
Recipe for Brandy Pudding
The recipe I am going to share with you today is about 350 years old! A great favourite from the Cape where the first brandy from Cape grapes were distilled in 1672! We have come a very long way since then when it comes to the quality of our brandy, but still, Cape Brandy Pudding remains an old time favourite :) Growing up in South Africa is great fun with all the recipes your mother makes and teaches you during your younger years!
Ingredients:
250 g of dates (remove the pits), cut up
1 teaspoon bicarbonate of soda
1 cup boiling water
½ cup butter/margarine
½ cup sugar
2 eggs, whisked
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup chopped walnuts
Method:
1. Cut the dates, add the boiling water and bicarbonate of soda to halve of the dates, stir and let it cool down.
2. Cream together the butter and sugar and add the beaten eggs. Mix very well.
3. Sieve the dry ingredients together and add.
4. Add the rest of the dates and walnuts. Then add the dates in water and mix very well.
5. Pour the mixture into a baking dish and bake in a pre-heated oven of 180°C for 30 - 40 minutes.
6. Remove from the oven and pour the warm syrup over the warm pudding.
Syrup
1 cup water
1 tablespoon butter
½ cup water
1 teaspoon vanilla essence
½ cup brandy
1. Boil together the sugar, butter and water for 5 minutes.
2. Remove from heat and add vanilla and brandy. Mix well.
3. Pour warm over the warm pudding and serve with cream or ice cream.
There is nothing nicer to warm you up on a cold day! Enjoy your dessert and make sure to try out some more traditional South African recipes!
The recipe I am going to share with you today is about 350 years old! A great favourite from the Cape where the first brandy from Cape grapes were distilled in 1672! We have come a very long way since then when it comes to the quality of our brandy, but still, Cape Brandy Pudding remains an old time favourite :) Growing up in South Africa is great fun with all the recipes your mother makes and teaches you during your younger years!
Ingredients:
250 g of dates (remove the pits), cut up
1 teaspoon bicarbonate of soda
1 cup boiling water
½ cup butter/margarine
½ cup sugar
2 eggs, whisked
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup chopped walnuts
Method:
1. Cut the dates, add the boiling water and bicarbonate of soda to halve of the dates, stir and let it cool down.
2. Cream together the butter and sugar and add the beaten eggs. Mix very well.
3. Sieve the dry ingredients together and add.
4. Add the rest of the dates and walnuts. Then add the dates in water and mix very well.
5. Pour the mixture into a baking dish and bake in a pre-heated oven of 180°C for 30 - 40 minutes.
6. Remove from the oven and pour the warm syrup over the warm pudding.
Syrup
1 cup water
1 tablespoon butter
½ cup water
1 teaspoon vanilla essence
½ cup brandy
1. Boil together the sugar, butter and water for 5 minutes.
2. Remove from heat and add vanilla and brandy. Mix well.
3. Pour warm over the warm pudding and serve with cream or ice cream.
There is nothing nicer to warm you up on a cold day! Enjoy your dessert and make sure to try out some more traditional South African recipes!
Racing-Inspired Desserts Take The Checkered Flag
Leave it to star female race-car drivers to come up with desserts that are not only fast, but incredibly tempting. Using the most iconic ingredients-Twinkies, Ding Dongs and Hostess Cup Cakes-IRL's Danica Patrick, NASCAR's Leilani Münter and the National Hot Rod Association's Melanie Troxel easily made the cut for the Hostess Race Divas team.
Danica Patrick's Speedway Shortcake Twinkie-Style
10 Hostess Twinkies
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
8 ounces frozen whipped topping, thawed
1 teaspoon vanilla extract
5 to 6 cups thinly sliced fresh strawberries
Slice Twinkies in half horizontally and place, cut-side up, in a decorative or glass 9 x 13-inch dish. Twinkies will cover the entire bottom surface of the pan.
Beat cream cheese and sweetened condensed milk until well blended. Fold in whipped topping and vanilla.
Spread half of the cream cheese mixture over Twinkies; top with half of the sliced strawberries. Repeat layers. Refrigerate several hours.
Leilani Münter's Fast Track German Chocolate Tarts
1 box Hostess Ding Dongs
11/2 cups chopped pecans
21/2 cups sweetened flaked coconut
1 can (12 ounces) evaporated milk
11/2 cups sugar
3/4 cup (11/2 sticks) butter
4 egg yolks, slightly beaten
2 teaspoons vanilla
Using a serrated knife, slice Ding Dongs in half horizontally. Place on platter and set aside.
Spread the pecans and coconut on a baking sheet. Bake at 350 degrees for 7 to 10 minutes or until toasted. Set aside.
Place evaporated milk, sugar, butter, egg yolks and vanilla in medium saucepan. Cook over medium heat, stirring constantly, until thick and golden brown, 10 to 12 minutes. Remove from heat and stir in pecans and coconut. Allow mixture to cool for 30 to 45 minutes. Dollop a heaping spoonful on top of each sliced Ding Dong. Serve tarts at room temperature.
Tip: You can speed cooling by placing saucepan in ice water.
Melanie Troxel's
Motoring Mud Pie
1 jar (11.75 ounces) hot fudge sauce
1 package (6 ounces) chocolate cookie pie crust
5 Hostess Cup Cakes
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 package instant chocolate pudding mix
11/2 cups milk
1/4 cup chocolate shell topping
Remove lid and microwave hot fudge sauce on High (100%) power 20 to 30 seconds. Spoon half of sauce into bottom of pie shell.
Cut Cup Cakes in half, vertically. Arrange in pie crust, with filling facing edge of crust and continue in circles to cover entire crust.
Beat cream until soft peaks form; add confectioners' sugar and beat until stiff peaks form. Whisk pudding mix and milk until thickened. Fold 3/4 cup whipped cream into the pudding. Spoon remaining whipped cream over top of pie. Refrigerate until set.
Spoon chocolate shell topping into center of the pie to resemble a mud puddle. Keep pie refrigerated until serving.
Danica Patrick's Speedway Shortcake Twinkie-Style
10 Hostess Twinkies
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
8 ounces frozen whipped topping, thawed
1 teaspoon vanilla extract
5 to 6 cups thinly sliced fresh strawberries
Slice Twinkies in half horizontally and place, cut-side up, in a decorative or glass 9 x 13-inch dish. Twinkies will cover the entire bottom surface of the pan.
Beat cream cheese and sweetened condensed milk until well blended. Fold in whipped topping and vanilla.
Spread half of the cream cheese mixture over Twinkies; top with half of the sliced strawberries. Repeat layers. Refrigerate several hours.
Leilani Münter's Fast Track German Chocolate Tarts
1 box Hostess Ding Dongs
11/2 cups chopped pecans
21/2 cups sweetened flaked coconut
1 can (12 ounces) evaporated milk
11/2 cups sugar
3/4 cup (11/2 sticks) butter
4 egg yolks, slightly beaten
2 teaspoons vanilla
Using a serrated knife, slice Ding Dongs in half horizontally. Place on platter and set aside.
Spread the pecans and coconut on a baking sheet. Bake at 350 degrees for 7 to 10 minutes or until toasted. Set aside.
Place evaporated milk, sugar, butter, egg yolks and vanilla in medium saucepan. Cook over medium heat, stirring constantly, until thick and golden brown, 10 to 12 minutes. Remove from heat and stir in pecans and coconut. Allow mixture to cool for 30 to 45 minutes. Dollop a heaping spoonful on top of each sliced Ding Dong. Serve tarts at room temperature.
Tip: You can speed cooling by placing saucepan in ice water.
Melanie Troxel's
Motoring Mud Pie
1 jar (11.75 ounces) hot fudge sauce
1 package (6 ounces) chocolate cookie pie crust
5 Hostess Cup Cakes
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 package instant chocolate pudding mix
11/2 cups milk
1/4 cup chocolate shell topping
Remove lid and microwave hot fudge sauce on High (100%) power 20 to 30 seconds. Spoon half of sauce into bottom of pie shell.
Cut Cup Cakes in half, vertically. Arrange in pie crust, with filling facing edge of crust and continue in circles to cover entire crust.
Beat cream until soft peaks form; add confectioners' sugar and beat until stiff peaks form. Whisk pudding mix and milk until thickened. Fold 3/4 cup whipped cream into the pudding. Spoon remaining whipped cream over top of pie. Refrigerate until set.
Spoon chocolate shell topping into center of the pie to resemble a mud puddle. Keep pie refrigerated until serving.
Put Comfort on Your Picnic Menu
Warm weather is the time for outdoor fun and good food to satisfy appetites sharpened by open-air activities. Whether you're planning a barbecue, patio party or picnic, potato salad is a classic comfort food that can take the edge off hunger pangs brought on by fresh air and exercise.
For toting to away-from-home locales -- perhaps a neighborhood park or an outlying band-shell or forest preserve -- a cold potato salad is best. Prepare the ingredients several hours or the night before, combine or layer them in a covered container and let the finished salad chill in the fridge until you're ready to roll. Transport the salad in your cooler with plenty of ice or commercial coolant. For backyard, deck or patio get-togethers, though, you can add a unique twist by serving your salad hot. Potato salad takes on a whole new personality when it's heated in the oven just before serving.
Hot or Cold Layered Potato Salad is just as hearty when served hot or cold and is simple to compose. Just layer a rainbow of fresh veggies with sunny hard-cooked eggs and pour on your choice of bottled salad dressing, even a reduced-fat variety, if you like. What could be more convenient?
Hot or Cold Layered Potato Salad
4 servings
4 hard-cooked eggs*, sliced
4 medium red potatoes, cooked, peeled and thinly sliced
2 cups shredded carrots (about 8 oz.)
1 cup chopped zucchini (about 3 small)
1 cup chopped tomato (about 1 large)
1/3 cup bottled creamy salad dressing (any variety)
Parsley sprigs, optional
Reserve a few center egg slices for garnish. In 10 x 6 x 1 1/2-inch baking dish or casserole (ovenproof for heated version), evenly layer 1/3 of the potatoes, the carrots, another 1/3 of the potatoes, the zucchini, the remaining 1/3 of the potatoes, the unreserved egg slices and the tomatoes. Evenly drizzle with dressing.
To serve cold: cover and chill to blend flavors, several hours or overnight.
To serve hot: bake, covered, in preheated 350 degree F oven until heated through, about 20 minutes.
Garnish with reserved egg slices and parsley, if desired. For each serving, serve a portion of all layers.
*To hard-cook, place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off the heat. If necessary, remove pan from the burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs. (12 minutes for Medium, 18 for Extra Large.) Immediately run cold water over eggs or put them in ice water until completely cooled.
To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.
Nutrition information per serving of 1/4 recipe using bottled creamy garlic salad dressing: 288 calories, 12 gm total fat, 226 mg cholesterol, 318 mg sodium, 836 mg potassium, 36 gm carbohydrate, 10 gm protein and 10% or more of the RDI for vitamins A and C, niacin, riboflavin, thiamin, iron, phosphorus.
For toting to away-from-home locales -- perhaps a neighborhood park or an outlying band-shell or forest preserve -- a cold potato salad is best. Prepare the ingredients several hours or the night before, combine or layer them in a covered container and let the finished salad chill in the fridge until you're ready to roll. Transport the salad in your cooler with plenty of ice or commercial coolant. For backyard, deck or patio get-togethers, though, you can add a unique twist by serving your salad hot. Potato salad takes on a whole new personality when it's heated in the oven just before serving.
Hot or Cold Layered Potato Salad is just as hearty when served hot or cold and is simple to compose. Just layer a rainbow of fresh veggies with sunny hard-cooked eggs and pour on your choice of bottled salad dressing, even a reduced-fat variety, if you like. What could be more convenient?
Hot or Cold Layered Potato Salad
4 servings
4 hard-cooked eggs*, sliced
4 medium red potatoes, cooked, peeled and thinly sliced
2 cups shredded carrots (about 8 oz.)
1 cup chopped zucchini (about 3 small)
1 cup chopped tomato (about 1 large)
1/3 cup bottled creamy salad dressing (any variety)
Parsley sprigs, optional
Reserve a few center egg slices for garnish. In 10 x 6 x 1 1/2-inch baking dish or casserole (ovenproof for heated version), evenly layer 1/3 of the potatoes, the carrots, another 1/3 of the potatoes, the zucchini, the remaining 1/3 of the potatoes, the unreserved egg slices and the tomatoes. Evenly drizzle with dressing.
To serve cold: cover and chill to blend flavors, several hours or overnight.
To serve hot: bake, covered, in preheated 350 degree F oven until heated through, about 20 minutes.
Garnish with reserved egg slices and parsley, if desired. For each serving, serve a portion of all layers.
*To hard-cook, place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off the heat. If necessary, remove pan from the burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs. (12 minutes for Medium, 18 for Extra Large.) Immediately run cold water over eggs or put them in ice water until completely cooled.
To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.
Nutrition information per serving of 1/4 recipe using bottled creamy garlic salad dressing: 288 calories, 12 gm total fat, 226 mg cholesterol, 318 mg sodium, 836 mg potassium, 36 gm carbohydrate, 10 gm protein and 10% or more of the RDI for vitamins A and C, niacin, riboflavin, thiamin, iron, phosphorus.
Tuesday, July 27, 2010
Pumpkin Bread
Now here is a recipe that can be used during the Thanksgiving season as well as the Christmas season although when it comes to food and of course I know how to prepare all the recipes that I share with everyone everyday can be a holiday for me depending on what my taste is for a particular day.
Every persons taste is different and that is what makes the world go around, but there isn’t much that I don’t like when it comes to the sweet things.
Remember your ingredients should be at room temperature.
1-2/3 cups all purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 large eggs slightly beaten
1 ½ cups sugar 1 ½ cups canned solid pack pumpkin
½ cup vegetable oil
1/3 cup each walnuts and raisins
Preheat your oven to 350 degrease. Grease a 9 x 5 inch loaf pan.
In a 5 quart mixing bowl combine the first 5 ingredients then add eggs, sugar, pumpkin, oil and mix until well combined then add your nuts and raisins and mix until smooth.
Pour your mix into the prepared loaf pan and bake for 70 minutes or until a pick placed into the center comes out clean.
Cool in pan on wire rack 10 minutes then remove from pan and continue to cool on same rack.
Well now it’s time to eat it, get out the butter and coffee and “enjoy”.
Every persons taste is different and that is what makes the world go around, but there isn’t much that I don’t like when it comes to the sweet things.
Remember your ingredients should be at room temperature.
1-2/3 cups all purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 large eggs slightly beaten
1 ½ cups sugar 1 ½ cups canned solid pack pumpkin
½ cup vegetable oil
1/3 cup each walnuts and raisins
Preheat your oven to 350 degrease. Grease a 9 x 5 inch loaf pan.
In a 5 quart mixing bowl combine the first 5 ingredients then add eggs, sugar, pumpkin, oil and mix until well combined then add your nuts and raisins and mix until smooth.
Pour your mix into the prepared loaf pan and bake for 70 minutes or until a pick placed into the center comes out clean.
Cool in pan on wire rack 10 minutes then remove from pan and continue to cool on same rack.
Well now it’s time to eat it, get out the butter and coffee and “enjoy”.
Pumpkin – A Super Food!
Think of the word pumpkin and images of jack-o-lanterns and whipped cream covered Thanksgiving pies will probably pop into your mind. Pumpkin is traditionally considered a holiday food and is a staple in our kitchen pantries and freezers during that festive time of the year. However, did you know that pumpkin now heralded as one of the ‘Super Foods?’
According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, “Well, pumpkin is one of the most nutritionally valuable foods known to man. Moreover, it’s inexpensive, available year round in canned form, incredibly easy to incorporate into recipes, high in fiber, low in calories, and packs an abundance of disease fighting nutrients.”
What exactly makes pumpkin so super? The powerful antioxidants known as carotenoids give this food its super status. Carotenoids have the ability to ward off the risk of various types of cancer and heart disease, along with, cataracts and macular degeneration. Dr. Pratt mentions many other disease fighting super foods in his book as well, but we are most interested in pumpkin because of the year-round availability and ease of use in canned form.
How can we add this wonder food to our diets through out the year? Take advantage of the benefits and great taste of pumpkin with the following delicious Pumpkin Recipes.
Any day Pumpkin Pancakes
2-1/2 cups flour
1 cup of buttermilk
1 tsp. salt
2-1/4 tsp. soda
2 tsp. baking powder
1/2 cup of pumpkin
Measure flour into bowl and add dry ingredients. Stir in buttermilk and add pumpkin. Mix Well. Cook on hot griddle or skillet until golden brown.
Pumpkin Spiced Muffins
1/3 cup butter or margarine, softened
1 cup brown sugar
2 eggs
1 cup pumpkin
1/4 cup milk
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. baking soda
Preheat oven to 350 degrees F. In a large bowl cream butter with brown sugar. Beat in eggs, then
pumpkin and milk. In a small bowl combine flour, baking powder, spices, salt and baking soda. Add to the creamed mixture. Bake for 20 to 25 minutes.
According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, “Well, pumpkin is one of the most nutritionally valuable foods known to man. Moreover, it’s inexpensive, available year round in canned form, incredibly easy to incorporate into recipes, high in fiber, low in calories, and packs an abundance of disease fighting nutrients.”
What exactly makes pumpkin so super? The powerful antioxidants known as carotenoids give this food its super status. Carotenoids have the ability to ward off the risk of various types of cancer and heart disease, along with, cataracts and macular degeneration. Dr. Pratt mentions many other disease fighting super foods in his book as well, but we are most interested in pumpkin because of the year-round availability and ease of use in canned form.
How can we add this wonder food to our diets through out the year? Take advantage of the benefits and great taste of pumpkin with the following delicious Pumpkin Recipes.
Any day Pumpkin Pancakes
2-1/2 cups flour
1 cup of buttermilk
1 tsp. salt
2-1/4 tsp. soda
2 tsp. baking powder
1/2 cup of pumpkin
Measure flour into bowl and add dry ingredients. Stir in buttermilk and add pumpkin. Mix Well. Cook on hot griddle or skillet until golden brown.
Pumpkin Spiced Muffins
1/3 cup butter or margarine, softened
1 cup brown sugar
2 eggs
1 cup pumpkin
1/4 cup milk
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. baking soda
Preheat oven to 350 degrees F. In a large bowl cream butter with brown sugar. Beat in eggs, then
pumpkin and milk. In a small bowl combine flour, baking powder, spices, salt and baking soda. Add to the creamed mixture. Bake for 20 to 25 minutes.
Please, Sir, I'd Like S'more...Ice Cream, That Is
Any time of year can be a great time to dig into a bowl of ice cream. As the weather outside warms up, the luscious taste of ice cream can be a tantalizingly terrific way to satisfy your sweet tooth.
Two people who really know the scoop when it comes to ice cream are Ray Karam, the official Tastemaster, and Nola Krieg, Operations Manager of Product Development (aka Tastemaster Apprentice) of Cold Stone Creamery. With more than 25 years in the dairy industry, Karam is responsible for researching and developing the company's indulgent combinations and flavors of ice cream, mix-ins and cakes. Krieg is fondly known as the Tastemaster's right-hand woman, lending support and providing valuable feedback to development and operational tasks surrounding new products.
With Karam's extensive background in food science and Krieg's expertise in culinary arts, they have created this fun, anytime recipe for s'mores with a twist-taking advantage of one of Cold Stone's new "to go" options, the 48-oz. Everybody's.
Ice Cream Creation S'mores
Serves 4
1 Everybody's (48-oz. size) Cold Stone Ice Cream Creation (suggested creations: Coffee Lovers Only, Peanut Butter Cup Perfection or Founder's Favorite)
4 graham crackers (8 small squares)
4 teaspoons fudge syrup
4 teaspoons marshmallow fluff
1. Break a graham wafer in half, forming 2 squares.
2. Coat one square with a teaspoon of fluff and the other with a teaspoon of fudge.
3. Place a rounded scoop of the ice cream creation in the center of the fluff-coated wafer.
4. Place the fudge-coated wafer on top of the ice cream scoop.
5. Gently press down to spread out the ice cream.
6. Place on a tray and freeze for a minimum of 1 hour before serving.
A variation on the old campground favorite, Ice Cream Creation S'mores can be a cool way to tickle your taste buds.
Two people who really know the scoop when it comes to ice cream are Ray Karam, the official Tastemaster, and Nola Krieg, Operations Manager of Product Development (aka Tastemaster Apprentice) of Cold Stone Creamery. With more than 25 years in the dairy industry, Karam is responsible for researching and developing the company's indulgent combinations and flavors of ice cream, mix-ins and cakes. Krieg is fondly known as the Tastemaster's right-hand woman, lending support and providing valuable feedback to development and operational tasks surrounding new products.
With Karam's extensive background in food science and Krieg's expertise in culinary arts, they have created this fun, anytime recipe for s'mores with a twist-taking advantage of one of Cold Stone's new "to go" options, the 48-oz. Everybody's.
Ice Cream Creation S'mores
Serves 4
1 Everybody's (48-oz. size) Cold Stone Ice Cream Creation (suggested creations: Coffee Lovers Only, Peanut Butter Cup Perfection or Founder's Favorite)
4 graham crackers (8 small squares)
4 teaspoons fudge syrup
4 teaspoons marshmallow fluff
1. Break a graham wafer in half, forming 2 squares.
2. Coat one square with a teaspoon of fluff and the other with a teaspoon of fudge.
3. Place a rounded scoop of the ice cream creation in the center of the fluff-coated wafer.
4. Place the fudge-coated wafer on top of the ice cream scoop.
5. Gently press down to spread out the ice cream.
6. Place on a tray and freeze for a minimum of 1 hour before serving.
A variation on the old campground favorite, Ice Cream Creation S'mores can be a cool way to tickle your taste buds.
Please, Do Bring on the Cheese Fondue!
Ah, cheese fondue! The aroma of meltingly pungent cheese and wine - bubbling gently and ready for dippers of bread. It's a romantic dinner for two, or a wonderful ice-breaker for a party or get-together. It's the perfect meal to foster intimate conversation and create lasting memories of good times by all.
Lots of Pots
Cheese fondue can be used as a meal, or as an appetizer. The pots made for cheese fondue are of heavy, heat resistant earthenware or heavy metal. A controllable heat unit that maintains low, even heat is what keeps the cheese melted and slightly bubbly without burning the cheese or over heating it. You want the consistency to be smooth and sauce-like.
If you don't have a fondue pot, you can also use a casserole dish or one of ceramic material - it must be heat resistant! Use it over a well-regulated alcohol, canned heat, or butane flame. You can also try it over an electric hot plate or candle warmer, although this is not recommended! Other types of fondue pots are the classic fondue bourguignonne pan, electric fondue pots and chafing dishes.
Control Your Heat!
If your heat source isn't manageable, you will end up with cheese that cools too much and the result is a big glob of hardened cheese that becomes undunkable. If your heat source is too hot, the cheese ends up being stringy and starts to separate into a globby, gooky mess.
It's not as hard as it seems. That's why making a small investment into a real fondue pot is worth it. Your fondue pot usually comes packaged with the right style of forks, your controllable heat source and a pan that was made for this kind of cooking.
Okay, ready to try out a great cheese fondue recipe? Look no further! I have them all right here for you. Create your own memories. Make your guests smile. Treat your family to something entirely different than Hamburger Helper. You'll be happy you did!
What you'll need:
- 1 1/2 to 1 3/4 cup of buttermilk
- 1 lb. Swiss cheese (diced or shredded)
- 3 Tbsp flour
- 1/2 tsp dry mustard
- 1 clove of garlic (halved)
- Keilbasa sausage or other dippers*
- Asparagus Tips or other dippers*
- Fondue pot or equivalent
If you choose to use processed Swiss cheese, just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long.
First, heat the buttermilk and garlic halves in a pot. Once the buttermilk is heated through, remove the garlic halves. Don't bring to boiling point. Then combine the cheese, flour, and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended.
Next, place the buttermilk cheese sauce mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently - you don't want it to boil! You might find you'll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency.
This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme, try Swiss Cheese Dipping Sauce found on my web site. (See information below)
*Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese. Chill your tender asparagus spears and serve with the Keilbasa. Can also be served with cherry tomatoes and rye bread slices.
At the table dip your dippers into the cheese and use the rye bread to catch the drips from pot to plate. YUMMY!
Enjoy!
Important: Please feel free to republish this article on your web site or in your ezine. However, you are not allowed to modify any part of its content and all links should be kept active.
Lots of Pots
Cheese fondue can be used as a meal, or as an appetizer. The pots made for cheese fondue are of heavy, heat resistant earthenware or heavy metal. A controllable heat unit that maintains low, even heat is what keeps the cheese melted and slightly bubbly without burning the cheese or over heating it. You want the consistency to be smooth and sauce-like.
If you don't have a fondue pot, you can also use a casserole dish or one of ceramic material - it must be heat resistant! Use it over a well-regulated alcohol, canned heat, or butane flame. You can also try it over an electric hot plate or candle warmer, although this is not recommended! Other types of fondue pots are the classic fondue bourguignonne pan, electric fondue pots and chafing dishes.
Control Your Heat!
If your heat source isn't manageable, you will end up with cheese that cools too much and the result is a big glob of hardened cheese that becomes undunkable. If your heat source is too hot, the cheese ends up being stringy and starts to separate into a globby, gooky mess.
It's not as hard as it seems. That's why making a small investment into a real fondue pot is worth it. Your fondue pot usually comes packaged with the right style of forks, your controllable heat source and a pan that was made for this kind of cooking.
Okay, ready to try out a great cheese fondue recipe? Look no further! I have them all right here for you. Create your own memories. Make your guests smile. Treat your family to something entirely different than Hamburger Helper. You'll be happy you did!
What you'll need:
- 1 1/2 to 1 3/4 cup of buttermilk
- 1 lb. Swiss cheese (diced or shredded)
- 3 Tbsp flour
- 1/2 tsp dry mustard
- 1 clove of garlic (halved)
- Keilbasa sausage or other dippers*
- Asparagus Tips or other dippers*
- Fondue pot or equivalent
If you choose to use processed Swiss cheese, just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long.
First, heat the buttermilk and garlic halves in a pot. Once the buttermilk is heated through, remove the garlic halves. Don't bring to boiling point. Then combine the cheese, flour, and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended.
Next, place the buttermilk cheese sauce mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently - you don't want it to boil! You might find you'll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency.
This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme, try Swiss Cheese Dipping Sauce found on my web site. (See information below)
*Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese. Chill your tender asparagus spears and serve with the Keilbasa. Can also be served with cherry tomatoes and rye bread slices.
At the table dip your dippers into the cheese and use the rye bread to catch the drips from pot to plate. YUMMY!
Enjoy!
Important: Please feel free to republish this article on your web site or in your ezine. However, you are not allowed to modify any part of its content and all links should be kept active.
Peanuts: High Energy Snack To Fuel Activities
High-powered snacks, like USA-grown peanuts and peanut butter, can help give you the extra energy needed for your daily activities.
Peanuts and peanut butter are terrific, great tasting snacking options because they are convenient, portable and contribute more than 30 essential nutrients and phytonutrients. Plus, their combination of fiber and protein satisfies for hours. In addition, scientific evidence suggests that eating 1.5 ounces per day of most nuts, including peanuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
Peanuts and peanut butter also combine well with apples, celery, bananas and other fresh produce for a quick snack or to entertain. Or they can be baked into wholesome desserts like Peanut-Chip Cookie Bars, with just a touch of chocolate for gooey sweetness.
Peanut-Chip Cookie Bars
Makes 12 servings
3/4 cup all-purpose flour
1/2 cup whole-wheat flour or peanut flour
1/2 cup old fashioned oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
1/4 cup white sugar
3/4 cup packed dark brown sugar
1/4 cup all-natural peanut butter
1 large egg
1 large egg white
1/2 cup chopped unsalted peanuts
1/4 cup semisweet chocolate chips
Preheat oven to 350°F. In a medium bowl, combine flours, oats, baking powder, baking soda and salt. Stir with a fork to blend. Set aside.
Place butter and sugars in a large bowl; beat with a mixer at medium speed until well combined and fluffy, about 3 minutes. Add peanut butter and beat until blended. Add egg and egg white; beat until combined. Fold in peanuts and chocolate chips. Spread mixture evenly on a 13x9x2-inch baking pan lightly rubbed with butter or sprayed with canola-based cooking spray. Bake for 30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan, and cut into 12 approximately 4-inch long by 2-inch wide bars; let cool completely.
Peanuts and peanut butter are terrific, great tasting snacking options because they are convenient, portable and contribute more than 30 essential nutrients and phytonutrients. Plus, their combination of fiber and protein satisfies for hours. In addition, scientific evidence suggests that eating 1.5 ounces per day of most nuts, including peanuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
Peanuts and peanut butter also combine well with apples, celery, bananas and other fresh produce for a quick snack or to entertain. Or they can be baked into wholesome desserts like Peanut-Chip Cookie Bars, with just a touch of chocolate for gooey sweetness.
Peanut-Chip Cookie Bars
Makes 12 servings
3/4 cup all-purpose flour
1/2 cup whole-wheat flour or peanut flour
1/2 cup old fashioned oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
1/4 cup white sugar
3/4 cup packed dark brown sugar
1/4 cup all-natural peanut butter
1 large egg
1 large egg white
1/2 cup chopped unsalted peanuts
1/4 cup semisweet chocolate chips
Preheat oven to 350°F. In a medium bowl, combine flours, oats, baking powder, baking soda and salt. Stir with a fork to blend. Set aside.
Place butter and sugars in a large bowl; beat with a mixer at medium speed until well combined and fluffy, about 3 minutes. Add peanut butter and beat until blended. Add egg and egg white; beat until combined. Fold in peanuts and chocolate chips. Spread mixture evenly on a 13x9x2-inch baking pan lightly rubbed with butter or sprayed with canola-based cooking spray. Bake for 30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan, and cut into 12 approximately 4-inch long by 2-inch wide bars; let cool completely.
Monday, July 26, 2010
Peanut Butter: Think Outside the Sandwich
Peanut butter has been a pantry and sandwich staple in households for generations. However this beloved American icon is more than a spread destined to partner with jelly. Peanut butter is also a nutrient dense food that is sometimes overlooked as part of a healthy lifestyle. Incorporating peanut butter into a variety of dishes and snacks can help add important nutrients to one's diet.
One serving of peanut butter -; just two tablespoons -; provides eight grams of protein, two grams of fiber, 10 percent of the Reference Daily Intake (RDI) of vitamin E and 12 percent of the RDI of magnesium. Additionally, the USDA's new MyPyramid recognizes the importance of varying dietary protein sources and suggests that peanut butter, along with nuts and other nut butters, may be substituted for meat or poultry in meals. Additionally, peanut butter is cholesterol free and contains zero grams of trans-fats per serving.
A walk down the grocery store aisle reveals a wide selection of peanut butters to meet different tastes and dietary needs. Creamy, crunchy or with a touch of honey, Smucker's® Natural Peanut Butter and Jif® Peanut Butter brands offer an assortment of choices, including lower salt and reduced fat varieties.
Think outside the sandwich and spread peanut butter on apple slices for a delicious snack, put a dollop in yogurt or even stir into hot oatmeal. Peanut butter can also be the basis of sauces that can turn plain noodles or chicken into a delightfully exotic dish as in this recipe for Asian Noodles with Chili-Nut Sauce.
ASIAN NOODLES WITH CHILI-NUT SAUCE
3 tablespoons Smucker's®
Natural Chunky Peanut
Butter, Jif® Extra Crunchy
or Simply Jif® Peanut Butter
1/4 cup reduced-sodium soy sauce
1-2 tablespoons Chinese chili oil
1/4 cup rice vinegar
2 tablespoons dark brown sugar
1 (10 ounce) package Chinese
wheat noodles or 1/2 pound
package whole wheat spaghetti,
cooked according to package
directions
4 green onions, sliced diagonally
into 1/4 inch slices
1/2 cup chopped red bell pepper
Toasted sesame seeds for garnish
Combine peanut butter, soy sauce, chili oil, rice vinegar and brown sugar in a large bowl. Stir to blend well. Toss drained noodles with chili-nut sauce, onions and peppers. Cool noodles to room temperature. To serve, place noodles on serving platter, garnish with sesame seeds. For a variation, add 2 cups chopped cooked chicken.
One serving of peanut butter -; just two tablespoons -; provides eight grams of protein, two grams of fiber, 10 percent of the Reference Daily Intake (RDI) of vitamin E and 12 percent of the RDI of magnesium. Additionally, the USDA's new MyPyramid recognizes the importance of varying dietary protein sources and suggests that peanut butter, along with nuts and other nut butters, may be substituted for meat or poultry in meals. Additionally, peanut butter is cholesterol free and contains zero grams of trans-fats per serving.
A walk down the grocery store aisle reveals a wide selection of peanut butters to meet different tastes and dietary needs. Creamy, crunchy or with a touch of honey, Smucker's® Natural Peanut Butter and Jif® Peanut Butter brands offer an assortment of choices, including lower salt and reduced fat varieties.
Think outside the sandwich and spread peanut butter on apple slices for a delicious snack, put a dollop in yogurt or even stir into hot oatmeal. Peanut butter can also be the basis of sauces that can turn plain noodles or chicken into a delightfully exotic dish as in this recipe for Asian Noodles with Chili-Nut Sauce.
ASIAN NOODLES WITH CHILI-NUT SAUCE
3 tablespoons Smucker's®
Natural Chunky Peanut
Butter, Jif® Extra Crunchy
or Simply Jif® Peanut Butter
1/4 cup reduced-sodium soy sauce
1-2 tablespoons Chinese chili oil
1/4 cup rice vinegar
2 tablespoons dark brown sugar
1 (10 ounce) package Chinese
wheat noodles or 1/2 pound
package whole wheat spaghetti,
cooked according to package
directions
4 green onions, sliced diagonally
into 1/4 inch slices
1/2 cup chopped red bell pepper
Toasted sesame seeds for garnish
Combine peanut butter, soy sauce, chili oil, rice vinegar and brown sugar in a large bowl. Stir to blend well. Toss drained noodles with chili-nut sauce, onions and peppers. Cool noodles to room temperature. To serve, place noodles on serving platter, garnish with sesame seeds. For a variation, add 2 cups chopped cooked chicken.
Passionfruit Cheesecake Delight: A Yummy Down Under Australian Dessert
OK. There are many sensational cheescake recipes from around the world. Connoisseurs will, no doubt have enjoyed baked versus cold, French versus New York cheesecakes and many more as well. Perhaps you are looking for a refreshing change. Why not try this traditional, sensational Aussie cheesecake!
Ingredients
Filling
250 grams of reduced fat cream cheese (room temperature)
1 cup of reduced fat condensed milk (room temperature)
juice of two lemons
lemon zest from one lemon
1 cup whipping cream
1 teaspoon vanilla essence
Base
2 cups of finely crushed plain sweet biscuit crumbs
2 rounded teaspoons of cocoa powder
2-3 oz of melted butter
Topping
1 cup passionfruit pulp
2 rounded teaspoons of gelatin
2 oz of hot water
Directions
Base
1. Thoroughly mix biscuit crumbs, sifted cocoa powder and melted butter.
2. Press firmly into the base of greased cheesecake pan.
3. Place in the refrigerator to set whilst preparing the filling.
Plain biscuits can vary in butter content. If you find the base does not form a ball when squeezed in your fist, add a little more melted butter to ensure the base will hold together when cold.
Filling
1. In an electric mixer, beat cream cheese until softened and fluffy.
2. Add condensed milk, lemon zest and vanilla essence until well combined.
3. In a separate container, with very clean beaters, whisk the cream until firm peaks form. Set aside.
4. Add the lemon juice to the cream cheese and condensed milk mixture. Beat well. The lemon juice will start to react and cause the mixture to thicken.
5. On a very slow speed beat in the whipped cream until just combined.
6. Pour mixture onto chilled biscuit base.
7. Place cheesecake into the refrigerator for 3 hours to firm up.
Topping
1. Dissolve the gelatin powder in the hot water according to manufacturer's directions.
2. Mix dissolved gelatin into passionfruit pulp and place in the refrigerator in a small bowl.
3. When nearly set, but still pourable, pour passionfruit and gelatin mixture over the chilled cheesecase.
4. Return to the refrigerator and chill several hours before serving.
Ingredients
Filling
250 grams of reduced fat cream cheese (room temperature)
1 cup of reduced fat condensed milk (room temperature)
juice of two lemons
lemon zest from one lemon
1 cup whipping cream
1 teaspoon vanilla essence
Base
2 cups of finely crushed plain sweet biscuit crumbs
2 rounded teaspoons of cocoa powder
2-3 oz of melted butter
Topping
1 cup passionfruit pulp
2 rounded teaspoons of gelatin
2 oz of hot water
Directions
Base
1. Thoroughly mix biscuit crumbs, sifted cocoa powder and melted butter.
2. Press firmly into the base of greased cheesecake pan.
3. Place in the refrigerator to set whilst preparing the filling.
Plain biscuits can vary in butter content. If you find the base does not form a ball when squeezed in your fist, add a little more melted butter to ensure the base will hold together when cold.
Filling
1. In an electric mixer, beat cream cheese until softened and fluffy.
2. Add condensed milk, lemon zest and vanilla essence until well combined.
3. In a separate container, with very clean beaters, whisk the cream until firm peaks form. Set aside.
4. Add the lemon juice to the cream cheese and condensed milk mixture. Beat well. The lemon juice will start to react and cause the mixture to thicken.
5. On a very slow speed beat in the whipped cream until just combined.
6. Pour mixture onto chilled biscuit base.
7. Place cheesecake into the refrigerator for 3 hours to firm up.
Topping
1. Dissolve the gelatin powder in the hot water according to manufacturer's directions.
2. Mix dissolved gelatin into passionfruit pulp and place in the refrigerator in a small bowl.
3. When nearly set, but still pourable, pour passionfruit and gelatin mixture over the chilled cheesecase.
4. Return to the refrigerator and chill several hours before serving.
Oysters Casino
If you are an oyster lover then this recipe is for you to enjoy.
There many different varieties of oysters Eastern oysters, named for their place of origin Bluepoints, Lynnhavens, and Chincoteagues, account for most of the American oyster supply. Western waters produce Pacific oysters which were originally eastern transplants, Olympia oysters, are a tiny native western species harvested commercially in Washington state. Most Pacific oysters are graded and marketed by size rather than by name.
24 oysters on the half shell
12 slices of bacon
½ cup butter
1/3 cup chopped green peppers
2 tablespoons chopped chives
4 tablespoons chopped parsley
juice of a lemon
Cook bacon slowly until transparent,then remove bacon and add green peppers, cook the green peppers until just tender and then add the remainder of the ingredients, minus the bacon.
Top each oyster with mixture plus ½ slice bacon and a few drops of lemon juice.
Bake at 450 degrease until bacon is crisp.
When the oysters are cooked, plate them so they will appear to be so good that you just can't wait to begin a wonderful experience, open a fine bottle of wine and now it’s time to enjoy them.
Oh by the way don't eat them alone food is always enjoyed more if you are enjoying it with someone else.
There many different varieties of oysters Eastern oysters, named for their place of origin Bluepoints, Lynnhavens, and Chincoteagues, account for most of the American oyster supply. Western waters produce Pacific oysters which were originally eastern transplants, Olympia oysters, are a tiny native western species harvested commercially in Washington state. Most Pacific oysters are graded and marketed by size rather than by name.
24 oysters on the half shell
12 slices of bacon
½ cup butter
1/3 cup chopped green peppers
2 tablespoons chopped chives
4 tablespoons chopped parsley
juice of a lemon
Cook bacon slowly until transparent,then remove bacon and add green peppers, cook the green peppers until just tender and then add the remainder of the ingredients, minus the bacon.
Top each oyster with mixture plus ½ slice bacon and a few drops of lemon juice.
Bake at 450 degrease until bacon is crisp.
When the oysters are cooked, plate them so they will appear to be so good that you just can't wait to begin a wonderful experience, open a fine bottle of wine and now it’s time to enjoy them.
Oh by the way don't eat them alone food is always enjoyed more if you are enjoying it with someone else.
One Ingredient Can Make For Many Marvelous Meals
Save time and improve your health by going a little nuts-with almonds. Enjoy them for:
• Breakfast. Sprinkle chopped almonds on granola or oatmeal. Stir them into yogurt. Use almond milk in a breakfast smoothie-it can be found in an unrefrigerated box at the supermarket, near soy milk.
• Lunch. Include crunchy al-monds in a green salad or creamy soup. Make an almond butter and jelly sandwich.
• Dinner. Add slivered almonds to rice, pasta, couscous or steamed vegetables. Grind roasted almonds and use them as a nutritious "breading" for fish or poultry.
• Snacks. Choose a handful of almonds and a piece of fruit.
• Dessert. Make fruit, caramel and chocolate desserts special with almonds.
Almonds can also be used in a range of cuisines. Try them in this authentic Mexican soup.
CREAMY ALMOND
AND HERB SOUP
3/4 cup slivered almonds, roasted*, plus 2 tablespoons for garnish
6 cups low-sodium chicken broth, divided
3 cups packed fresh cilantro, divided, plus a few sprigs for garnish
2 cups packed fresh parsley, divided
6 ounces cream cheese
1 tablespoon fresh oregano leaves
1 tablespoon fresh marjoram leaves
8 ounces cooked and deveined (51-60 count) shrimp
Grind 3/4 cup almonds finely in a food processor or blender. Add 2 cups broth, 11/2 cups cilantro, 1 cup parsley and cream cheese; blend until smooth. Transfer mixture to a medium pot, and gradually stir in remaining 4 cups broth. Simmer over low heat for 20 minutes. Transfer 1 cup soup, remaining cilantro and parsley, and oregano and marjoram to blender; puree until smooth. Whisk puree into soup in pan. Add shrimp and simmer just until warm throughout, about 3 minutes. Divide among bowls and serve, garnishing each bowl with a few slivered almonds and a cilantro sprig. Serves 8.
*To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
• Breakfast. Sprinkle chopped almonds on granola or oatmeal. Stir them into yogurt. Use almond milk in a breakfast smoothie-it can be found in an unrefrigerated box at the supermarket, near soy milk.
• Lunch. Include crunchy al-monds in a green salad or creamy soup. Make an almond butter and jelly sandwich.
• Dinner. Add slivered almonds to rice, pasta, couscous or steamed vegetables. Grind roasted almonds and use them as a nutritious "breading" for fish or poultry.
• Snacks. Choose a handful of almonds and a piece of fruit.
• Dessert. Make fruit, caramel and chocolate desserts special with almonds.
Almonds can also be used in a range of cuisines. Try them in this authentic Mexican soup.
CREAMY ALMOND
AND HERB SOUP
3/4 cup slivered almonds, roasted*, plus 2 tablespoons for garnish
6 cups low-sodium chicken broth, divided
3 cups packed fresh cilantro, divided, plus a few sprigs for garnish
2 cups packed fresh parsley, divided
6 ounces cream cheese
1 tablespoon fresh oregano leaves
1 tablespoon fresh marjoram leaves
8 ounces cooked and deveined (51-60 count) shrimp
Grind 3/4 cup almonds finely in a food processor or blender. Add 2 cups broth, 11/2 cups cilantro, 1 cup parsley and cream cheese; blend until smooth. Transfer mixture to a medium pot, and gradually stir in remaining 4 cups broth. Simmer over low heat for 20 minutes. Transfer 1 cup soup, remaining cilantro and parsley, and oregano and marjoram to blender; puree until smooth. Whisk puree into soup in pan. Add shrimp and simmer just until warm throughout, about 3 minutes. Divide among bowls and serve, garnishing each bowl with a few slivered almonds and a cilantro sprig. Serves 8.
*To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
Olive Oils Explained
Olives and their oil are some of the oldest foods around today. Cultivation of the olive has been traced back as far as 5000 BC. It really is quite surprising, considering it has been around for so long, that many people are still only just discovering it. Not only is it delicious but being loaded with essential fatty acids and high in antioxidants, it is also incredibly healthy. Below is an explanation of some of the common types of olive oil and terms used to describe them.
Extra Virgin Olive Oil: Is the oil obtained from the first pressing of the olives. It is usually greener than other olive oils, and has very low acidity (it may not exceed .8%). It is ideal for use in dressings, dips and marinades.
Virgin Olive Oil: Is also obtained from the first pressing of the olives, although is slightly higher in acidity (it may not exceed 2.0%). It is very good oil but just not good enough to be designated extra virgin.
Olive Oil: Often consists of a blend of refined oil and virgin oil. The virgin oil gives it the flavour that the heat treated and refined oil lacks. A good all around oil, better suited to cooking as it has a slightly higher burning point than the virgins.
Light Olive Oil: Is refined oil obtained from the latter pressings. Each subsequent press of the olives, results in lighter and less flavourful oil. The term 'light' refers only to the colour and flavour and not the caloric content. It is again suitable for frying or saut'ing.
Pomace Olive Oil: Is oil obtained from the left over flesh and pits after being pressed. To release the remaining oil out of this (pomace) it is often treated with solvents and heat. The resulting oils are then refined to be fit for human consumption; because of this refining it can lack flavour. It is suitable for frying as it has quite a high burning point, but personally I hesitate to use it.
Early Harvest: Simply refers to the fact that the fruit was picked slightly under ripe. The under ripeness of the olive results in a sought after oil that is slightly bitter, peppery and very green. The smaller olives yield less oil and as such Early Harvest oils often sell for more.
Late Harvest: Is oil obtained from fully mature olives and results in a smooth oil that may be described as sweetish and fruity.
Cold Pressed: Refers to the fact that the olives were pressed without the use of heat. Olives that are pressed when heated yield more oil but the heat can destroy some of the delicate flavours that are retained when cold pressed.
Extra Virgin Olive Oil: Is the oil obtained from the first pressing of the olives. It is usually greener than other olive oils, and has very low acidity (it may not exceed .8%). It is ideal for use in dressings, dips and marinades.
Virgin Olive Oil: Is also obtained from the first pressing of the olives, although is slightly higher in acidity (it may not exceed 2.0%). It is very good oil but just not good enough to be designated extra virgin.
Olive Oil: Often consists of a blend of refined oil and virgin oil. The virgin oil gives it the flavour that the heat treated and refined oil lacks. A good all around oil, better suited to cooking as it has a slightly higher burning point than the virgins.
Light Olive Oil: Is refined oil obtained from the latter pressings. Each subsequent press of the olives, results in lighter and less flavourful oil. The term 'light' refers only to the colour and flavour and not the caloric content. It is again suitable for frying or saut'ing.
Pomace Olive Oil: Is oil obtained from the left over flesh and pits after being pressed. To release the remaining oil out of this (pomace) it is often treated with solvents and heat. The resulting oils are then refined to be fit for human consumption; because of this refining it can lack flavour. It is suitable for frying as it has quite a high burning point, but personally I hesitate to use it.
Early Harvest: Simply refers to the fact that the fruit was picked slightly under ripe. The under ripeness of the olive results in a sought after oil that is slightly bitter, peppery and very green. The smaller olives yield less oil and as such Early Harvest oils often sell for more.
Late Harvest: Is oil obtained from fully mature olives and results in a smooth oil that may be described as sweetish and fruity.
Cold Pressed: Refers to the fact that the olives were pressed without the use of heat. Olives that are pressed when heated yield more oil but the heat can destroy some of the delicate flavours that are retained when cold pressed.
Friday, July 23, 2010
Old Time Banana Cake
As a child this was and still is my favorite cake, it is a really moist and tasty cake as well, ok lets get started, I assume that everyone knows that all ingredients should be at room temperature.
½ pound butter
4 eggs
1-1/2 cups sugar
1 cup sour cream
½ cup mashed ripe bananas
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
3 cups flour
Cream your butter and sugar together then add your bananas and mix until smooth add your eggs one at a time now add your sour cream, baking soda, baking powder, vanilla, and flour, mix on low speed for 1 minute and then on 2nd speed for about 2 minutes or until smooth.
Place your cake mix in a well greased and floured 10 inch x 3 inch tube pan and let bake in a preheated 350 degree oven for about 25 to 35 minutes, test cake by inserting a pick in the center and if it comes out clean then it is done.
Icing on the cake:
4 tablespoons flour
1 cup milk
add the flour to the cold milk and stir with a wire whisk and then cook it on the stove until it is thick, remove from stove without burning it and let it cool.
In a mixing bowl add ½ cup butter, ½ cup shortening, 1 cup granulated sugar, 1 teaspoon vanilla, mix all for 1 minute then add the mixture that you cooked and whip for 2 or 3 minutes or until it is as fluffy as you desire using a paddle on your mixer and not the whip.
½ pound butter
4 eggs
1-1/2 cups sugar
1 cup sour cream
½ cup mashed ripe bananas
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
3 cups flour
Cream your butter and sugar together then add your bananas and mix until smooth add your eggs one at a time now add your sour cream, baking soda, baking powder, vanilla, and flour, mix on low speed for 1 minute and then on 2nd speed for about 2 minutes or until smooth.
Place your cake mix in a well greased and floured 10 inch x 3 inch tube pan and let bake in a preheated 350 degree oven for about 25 to 35 minutes, test cake by inserting a pick in the center and if it comes out clean then it is done.
Icing on the cake:
4 tablespoons flour
1 cup milk
add the flour to the cold milk and stir with a wire whisk and then cook it on the stove until it is thick, remove from stove without burning it and let it cool.
In a mixing bowl add ½ cup butter, ½ cup shortening, 1 cup granulated sugar, 1 teaspoon vanilla, mix all for 1 minute then add the mixture that you cooked and whip for 2 or 3 minutes or until it is as fluffy as you desire using a paddle on your mixer and not the whip.
Old Fashion Bread
This is a bread for bread lovers, it’s a bread similar to what people had made in the old fashion brick oven that was found in most peoples back yard many years ago.
It is a firm bread but with great taste and texture, it is especially good when served hot right from the oven with butter and jam. This recipe makes six loaves but you can break it down to two loaves just by dividing by three.
4 ½ pounds all purpose flour
1 teaspoon salt
1 cup oil
½ pound sugar
1 ounce dry yeast
6 cups warm water
In a stainless steel bowl place your yeast and 2 tablespoons sugar with 1 cup warm water and let the yeast work, when the yeast starts to rise you know that it is ok to use and that your bread is going to rise properly.
In a 10 quart mixing bowl place your flour, salt, sugar, oil, yeast you had started and 5 cups warm water.
Mix on low speed using a dough hook on your mixer until well blended, then mix on second speed for about four minutes, at this time you should have a nice well textured dough, if the dough seems too dry to you just add a little more water and mix for about one more minute.
Remove dough from mixer and divide into 24 ounce balls well rounded and tight, let them stand for 5 minutes on table covered with a towel, at this time grease your bread pans, take a ball of dough and flatten it removing any air in the dough (don’t get too rough with it) flap the bottom part of the dough up to the middle and the top of the dough in to the middle and press it down then fold it in half again and with the heal of your hand seal the seam of the dough, (it should look like a six inch hoagie bun) now place it in a well greased bread pan with the seam on the bottom and let it rise under a towel until it is double in size.
In a preheated 350 degree oven place all your loaves of bread and let it bake for 20 minutes then rotate it and let it bake for another 20 minutes, remove from oven and remove from pan, let it cool on a wire rack, even a refrigerator rack is good.
When it is cool enough to cut “enjoy it”.
It is a firm bread but with great taste and texture, it is especially good when served hot right from the oven with butter and jam. This recipe makes six loaves but you can break it down to two loaves just by dividing by three.
4 ½ pounds all purpose flour
1 teaspoon salt
1 cup oil
½ pound sugar
1 ounce dry yeast
6 cups warm water
In a stainless steel bowl place your yeast and 2 tablespoons sugar with 1 cup warm water and let the yeast work, when the yeast starts to rise you know that it is ok to use and that your bread is going to rise properly.
In a 10 quart mixing bowl place your flour, salt, sugar, oil, yeast you had started and 5 cups warm water.
Mix on low speed using a dough hook on your mixer until well blended, then mix on second speed for about four minutes, at this time you should have a nice well textured dough, if the dough seems too dry to you just add a little more water and mix for about one more minute.
Remove dough from mixer and divide into 24 ounce balls well rounded and tight, let them stand for 5 minutes on table covered with a towel, at this time grease your bread pans, take a ball of dough and flatten it removing any air in the dough (don’t get too rough with it) flap the bottom part of the dough up to the middle and the top of the dough in to the middle and press it down then fold it in half again and with the heal of your hand seal the seam of the dough, (it should look like a six inch hoagie bun) now place it in a well greased bread pan with the seam on the bottom and let it rise under a towel until it is double in size.
In a preheated 350 degree oven place all your loaves of bread and let it bake for 20 minutes then rotate it and let it bake for another 20 minutes, remove from oven and remove from pan, let it cool on a wire rack, even a refrigerator rack is good.
When it is cool enough to cut “enjoy it”.
Observe Passover with Macaroons
For centuries, food has played a prominent role in numerous springtime festivals celebrated by people of various faiths.
For Jews, the last of ten plagues, the night before the Hebrews' flight from Egypt, was the taking of each family's firstborn son. According to Exodus, though, Jews who followed the rules of Moses by sacrificing a lamb, sprinkling its blood on the doorframe and eating the lamb along with other specific foods were passed over and their sons lived. In modern times, for seven to eight days each spring, Jews celebrate Pesach, or Passover, with a ritualistic dinner called a Seder.
An egg, hard-cooked and usually roasted in the oven until the shell browns, is one of five symbolic foods on the Seder plate. Called beitzah, the egg represents life itself as well as burnt temple offerings, grief for the destruction of the temple and the hope of salvation. Under Jewish dietary laws, eggs are neutral and may be served with either milk or meat dishes, so eggs are often used in other parts of the meal, too.
It's egg whites which star in macaroons, a traditional cookie served during Passover. Macaroons are simple to prepare and make a welcome hostess gift for many occasions, especially for working people who haven't time to bake. For a pretty presentation, tie up a patterned gift bag full of cookies, wrap the cookies in colored plastic wrap or place them in a decorated tin. Whether you're Jewish or not, comforting macaroons are a sweet treat that can warm the soul, lift the spirit and help end a celebration memorably.
What about the yolks? Simply cook them in water just as you would hard cook eggs in the shell. Then crumble the cooked yolks over a green salad for a sunny protein source.
Cherry Macaroons
about 3 1/2 to 4 dozen
3 egg whites
1/2 cup sugar
1/2 teaspoon kosher-for-Passover vanilla
1/2 teaspoon kosher-for-Passover almond extract
1 1/3 cups (3.5 oz.) flaked coconut
1/2 cup chopped red glace cherries
Additional red glace cherry halves, optional
In small mixing bowl at high speed, beat egg whites until foamy. Add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Beat in flavorings. Stir together coconut and chopped cherries. Gently, but thoroughly, fold into beaten whites. Drop by rounded tablespoonsful onto greased or lined (foil or waxed, brown or parchment paper) baking sheets. Top each cookie with cherry half, if desired.
Bake in preheated 325 degree F oven until lightly browned, about 18 to 20 minutes. Cool completely on wire rack. Store in airtight container between sheets of foil or waxed paper. Wrap for presentation, if desired.
Nutrition information per serving of 1/48 recipe without cherry garnish: 26 calories, 1 gm total fat, 0 mg cholesterol, 4 mg sodium, 13 mg potassium, 5 gm carbohydrate, 0 gm protein. - NU
For Jews, the last of ten plagues, the night before the Hebrews' flight from Egypt, was the taking of each family's firstborn son. According to Exodus, though, Jews who followed the rules of Moses by sacrificing a lamb, sprinkling its blood on the doorframe and eating the lamb along with other specific foods were passed over and their sons lived. In modern times, for seven to eight days each spring, Jews celebrate Pesach, or Passover, with a ritualistic dinner called a Seder.
An egg, hard-cooked and usually roasted in the oven until the shell browns, is one of five symbolic foods on the Seder plate. Called beitzah, the egg represents life itself as well as burnt temple offerings, grief for the destruction of the temple and the hope of salvation. Under Jewish dietary laws, eggs are neutral and may be served with either milk or meat dishes, so eggs are often used in other parts of the meal, too.
It's egg whites which star in macaroons, a traditional cookie served during Passover. Macaroons are simple to prepare and make a welcome hostess gift for many occasions, especially for working people who haven't time to bake. For a pretty presentation, tie up a patterned gift bag full of cookies, wrap the cookies in colored plastic wrap or place them in a decorated tin. Whether you're Jewish or not, comforting macaroons are a sweet treat that can warm the soul, lift the spirit and help end a celebration memorably.
What about the yolks? Simply cook them in water just as you would hard cook eggs in the shell. Then crumble the cooked yolks over a green salad for a sunny protein source.
Cherry Macaroons
about 3 1/2 to 4 dozen
3 egg whites
1/2 cup sugar
1/2 teaspoon kosher-for-Passover vanilla
1/2 teaspoon kosher-for-Passover almond extract
1 1/3 cups (3.5 oz.) flaked coconut
1/2 cup chopped red glace cherries
Additional red glace cherry halves, optional
In small mixing bowl at high speed, beat egg whites until foamy. Add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Beat in flavorings. Stir together coconut and chopped cherries. Gently, but thoroughly, fold into beaten whites. Drop by rounded tablespoonsful onto greased or lined (foil or waxed, brown or parchment paper) baking sheets. Top each cookie with cherry half, if desired.
Bake in preheated 325 degree F oven until lightly browned, about 18 to 20 minutes. Cool completely on wire rack. Store in airtight container between sheets of foil or waxed paper. Wrap for presentation, if desired.
Nutrition information per serving of 1/48 recipe without cherry garnish: 26 calories, 1 gm total fat, 0 mg cholesterol, 4 mg sodium, 13 mg potassium, 5 gm carbohydrate, 0 gm protein. - NU
Nuts
Since the earliest of time and even before agriculture was used by the Greeks to have better food resources, `Nuts' were a stable food and nutritional source in the diet of manhood in the dark ages. During those times, nuts were plentiful, as there were much more forests as today, and well liked for their easy storage, which enabled people to keep them for times in which food was hard to find. (Winter, rainy season, etc).
There is evidence that as far back as the second century B.C., the Romans distributed sugar almonds on special occasions such as marriages and births.
Nuts have their place in all cultures and through almost all cuisine around the world. Nuts are liked by people of all ages for their subtle taste and high fat and carbohydrate content. It is this subtle taste that Chefs like when creating new dishes and variations.
DESCRIPTION & SPECIES
Under the category nuts, we understand anything from a seed to a legume or tuber. The peanut, as an example, is a legume, the Brazil nut and macadamia nut are seeds and almonds are the seed of a fruit similar to a peach.
Botanically nuts are single seeded fruits with a hard or leathery shell that contain a edible kernel, which is enclosed in a soft inner skin.
Generally, all nut trees grow slowly but live long. Trees of walnut, chestnut or pecan continue to produce nuts, often more than hundred years after planting.
Nut trees of any species are found all over the world. Almonds for example are found in California, Spain, Morocco, Italy and even Australia, where as the walnut can be found anywhere from North America to the Andes and Persia to Australia. Asia also has a great variety of nuts. Ginkgo nuts in China, candle nuts in Indonesia and Malaysia, coconut in throughout southern Asia, cashew nuts in India and Malaysia and the Philippines, chestnuts in China and Japan, and the water chestnut which is found in China, Japan, Korea and the East Indies.
SOME OF THE BETTER KNOWN NUTS :
ALMOND
Scientist consider the almond as a stone fruit, much like cherries, peaches and prunes.
Because most people only know the seed (stone) of this fruit, it is generally accepted as a nut.
Almond on the tree, look like small green peaches. When ripe the shell will open and reveal the nut in its shell.
There are various varieties of almonds.
The bitter almond is in fact the kernel of the apricot, which was found growing wild in China as far back as the late Tang Dynasty (AD 619-907).
This same apricot was taken to Europe and became the apricot fruit, which is now enjoyed all over the world. The bitter almond kernel is toxic in its raw state and must be boiled quickly and poached in a oven before being further used. It is primarily used in Chinese desserts like the almond bean curd.
The sweet almond is generally confined for fresh consumption. In 1986, California alone produced 70,000 tons of almonds, which is half of the world's production. The almond has been cultivated around the Mediterranean since ancient times and can still be found wild in Algeria and around the black sea. Sweet almonds can be bought whole, shelled, cut in 1/2 with skin, without skin, flaked, blanched, slivered ground roasted or salted. they are used for snacks, marzipan, confectionery, and desserts as well as for the production of liqueur essence, oil and cosmetic products.
BUNYA BUNYA PINE NUT
The bunya bunya tree is a member of the pine family and grows almost everywhere in Australia. Originally the trees originated in the area of Brisbane and Rockhampton in Queensland Australia. Only the female trees are producing a 2cm x 2.5cm nut in the pinecone.
In the old days, the bunya bunya pine nuts were stable food for the aborigines and also used in ceremonials. These days, the nuts gain in popularity through the trend of native food in Australia (bush food) in recent years.
The nut is rich is carbohydrate, similar to the chestnut, and therefore used more like a potato than a nut. the bunya bunya nuts can be eaten raw but are usually boiled for easy removing of the skin. Shelled nuts are then butter fried and flavored with pepper or sugar, or added to stews and soups.
RED BOPPLE NUT
The red bopple nuts are a relative of the macadamia nut, and native to the tropical rain forest of the East Coast of Australia.
The nut is about the same size as a hazelnut and has a thick (0.5cm 0 1cm), woody husk with a bright red outer skin, which only appears if the nut is fully ripe.
In contrary to most other nuts, the red bopple nut is very low on fat, but very high in calcium and potassium. the low fat content make this nut very easy digestible. The nuts are eaten raw or toasted.
COCONUT
"He who plants a coconut tree", the saying goes, "plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children". Indeed every part of the coconut is used, but only the coconut milk and the coconut meat are foods. The shell is used as charcoal, the husk is used to make ropes, clothing and brushes, and the trunk of the tree and leaves are used for roofs of houses and building material respectively.
The fruit of the palm `cocos nucifera' has an edible kernel and therefore qualifies as a nut. The palm tree is native to the Philippines, Malaysia, Brazil and Indonesia, and can produce 50 - 100 nuts a year, over a life span of 70 years. Coconut palms grow best close to the seaside but have been proven to withstand high altitude, although the production rate is diminishing as further away from the sea the tree grows.
The large thick green pod encloses a brown fibrous husk around a brown shell , which contains a layer of soft white flesh and the clear water in the center. Sub-species found only on one island of the Seychelles, in the Indian Ocean, produces a nut often weighing more than 20 kg, which needs 10 years to ripen.
Coconuts are the worlds most commercially used nuts. Especially the meat, or copra, as it is called after sun drying, is vital for the export industries, in coconut growing countries. The coconut is a important food source especially in South East Asia, India, Brazil and the South Pacific Islands.
The copra can be brought shredded or desiccated and is used in confectioneries, ice creams and to coat chicken or fish for frying. However much of it is pressed for its oil also called coconut butter as it is white and fatty at room temperature. Not only is it used for cooking and to make margarine, but it also goes into soaps, detergents, shampoos, face cream, perfumes and candles.
It is also a major ingredient in glycerin, synthetic rubber, safety glass and hydraulic brake fluid. Coconut juice or milk is the natural juice of the nut, but not the water inside the coconut. It is won by shredding the raw coconut meat, then adding water and straining the mixture through a cotton cloth. The coconut milk has then the consistency and color of skim milk and is available canned or frozen.
CANDLE NUT
The candle nut gets her name, from when threaded tightly on the midrib of a palm leaf it has been used a primitive candle. More recently, the nuts were grounded to a paste, mixed with copra (grated coconut meat) and ten formed into a candle.
Candlenuts are the seed of the candle berry tree native to Indonesia and Malaysia but widely spread throughout south East Asia, the South Pacific and Sri Lanka.
The nut has a very high content on fat and is valued for the extracted oil for lighting as well as cooking. The nut is colored gray to black, about 5cm in diameter, with a thin, papery husk containing one or two nuts.
Candlenut oil for lighting purposes is extracted by roasting the nuts when they are only half ripe as oil for cooking is extracted by roasting the nuts when they are fully ripe. For human consumption, the nuts have to be roasted as raw once have been causing sicknesses.
Ripe candle nuts are roasted, then pounded into a meal and mixed with salt, chilies or shrimp paste for usage in curries or as a spicy condiment to curries. Traditionally, the Javanese have roasted the nuts for eating in the whole.
PALM NUT
The palmyra palm native to most South East Asian Countries produces a hard, shiny nut, from which a sweetish sap or gel is extracted. While this sap is used in the Indonesian cuisine for soups and desserts, it is on other well known product that is begin produced out of the palmyra palm - The Palm Sugar (gula melacca).
There are not reliable data available on the nutritional value of the palm nut, but it is widely known that the fat is saturated.
MACADAMIA NUT
Native to Queensland and New South Wales in Australia, the macadamia nut takes its name from Dr John McAdam, a scientist and early promoter of the cultivation Australia.
The macadamia trees are evergreen and reach a height of up to 20 meters. The edible seed of the silk oat tree has a very hard, light brown shell, 2 - 3cm in diameter.
In 1888, macadamia trees have been planted in Hawaii where through careful cloning and hybridization, it became an important commercial product.
Today, macadamia nuts are also cultivated in South Africa, Zimbabwe, California and parts of South and Central America.
It is very difficult to crack the macadamia nut as it's shell is very hard and so tight to the kernel that when cracked the nut is smashed. In Hawaii, American scientist developed a way of separating the kernel from the shell by shrinking them in drying bins. They then developed the first commercial cracker. It was through these two developments that the macadamia nut could be formed to the commercial importance it has today.
This is also the reason why macadamia nuts are only available already de-shelled. Macadamia nuts also are valued for their oil and the macadamia nut butter.
They are available roasted and salted. When buying macadamia nuts, give care that they are packed in a air tight or vacuum bags, as they become easily rancid once opened.
Macadamia nuts are used for confectioneries or as snacks, but also gain in popularity in the kitchen as they have a very mild and subtle taste and add texture to salads, and hot dishes. It's oil makes excellent vinaigrette and cold sauces.
WATER CHESTNUTS
The name refers to a nut like tuber of a aquatic plant called Trapa. The plants are common to several parts of the world, but are mainly used in Japan, China and Thailand where it is also a sought after ingredient in it's cuisines.
The trapa plant roots in ponds and lakes and sends, its' leaves to the surface, similar to a water lily. The water chestnut grows on the roots underneath the water surface. Water chestnuts are flat and round with a diameter of 5 - 7cm. They have a soft black skin and white flesh similar to the flesh of a coconut. Once peeled, they can be eaten raw, or dried and are a well liked ingredient because its crunchy texture, and sweet subtle taste. Water chestnuts are also boiled and made into flour, which is used for thickening of sauces and dishes, much like cornstarch.
CHESTNUT
Chestnuts are thought to have originated in Southern Europe and Persia even though they are also found in China, Japan and Northern America.
The nuts of the chestnut tree have a brown shiny color and leathery shell. they can be eaten raw, but mostly are consume boiled, baked or roasted or as a chestnut puree sweetened or unsweetened. They are also sold in syrup as marron glaces.
Chestnuts are the only nuts, which are treated like a vegetable because they contain more starch (30%) and less fat 3%.
Chestnuts are also made into a flour high on fiber and starch.
CASHEW NUT
Originating in the West Indies and native to the north of Brazil, Portuguese explorers introduced the nut to India and Malaysia as well as parts of Africa.
The hard-shelled nut grows inside the cashew apple. When mature the cashew nut appears at the end of the red or yellow apple. The cashew tree is a member of the poison ivy family and farmers must take great precautions when extracting the nuts. The hard shell contains an oil, which irritates the skin, so the nuts are heated to extract the kernel. The smoke and steam, which occurs however may still be harmful to skin and eyes. When heated the cashew nuts are harmless and may be extracted.
GINKGO NUT
The ginkgo is the prehistoric maidenhair tree, which survives as a wild tree only in China.
The fruit looks like a tiny plum but has a foul and bitter shell. the Chinese wait for the smelly hull to full off, then paint the nuts and use them for festive decorations, before they crack them open to eat the nut. In Japan and Korea, ginkgo nuts are skewered and then grilled, which turns the nuts color from yellow to green. In China, the ginkgo nut is a popular ingredient to vegetarian dishes. The nuts can be obtained fresh or canned.
HAZELNUT/FILBERTS
The nut of the hazel bush is native to Europe and North America and was mentioned in writings as far back as 2838 B.C., and was credited of currying many human ills as well as being considered excellent for Boldness and use as a hair tonic. Some say that the name filbert comes from Saint Philibert, a French abbot whose feast day on 22 August coincides with the ripening of the first nuts in the Northern hemisphere.
Hazelnuts have a very hard shell, which has to be cracked by a nutcracker before getting to the kernel. Hazelnuts are available, raw, blanched, or toasted, chopped, ground, cooking as well as hazelnut liquor.
PEANUT
The peanut is not a true nut. It is the seed of a leguminous plant with a soft, brownish colored brittle shell and belong to the Botanical family of beans and peas. But they are usually considered along with the nuts because of they're physical characteristics and nutritional value. The nuts grow on the long roots of the plant and below the ground. The peanut is native to Brazil and has been found there ever since the first recording in 950 B.C..
Today, peanuts are cultivated throughout the tropics all over the world (India, China, West Africa, Australia and the USA are the largest peanut growing countries). Peanuts produce excellent oil, which is used for salads and cold dishes as well as for frying. Peanuts also produce peanut butter, margarine, and also used in canning of sardines. Peanuts are available whole, de-shelled and de-skinned and raw or toasted. Peanuts are used in all different varieties in everything from salads to main courses and desserts.
PINENUT
These are the edible seed of the pine tree and grow in the cone. Pine trees are found in the Southern USA, Mexico and around the Mediterranean sea. It is very difficult to establish a pinenut industry as the trees are growing very slow and don't carry a lot of fruits until they're 75 years old.
Pine nuts are mostly obtained raw and then toasted, fried or grilled. Pine nut oil is used for the cosmetic industry. Pine nut flour is used in confectionery.
PISTACHIO NUT
The pistachio nut is a small green kernel, which grows on the pistachio tree originating in Syria, Palestine and Persia.
The natural color of the shell is grayish white, but some times the nuts are dyed red to cover up some of the staining.
The pistachio nut is now cultivated in India, Europe, North Africa, Mexico, the USA and the Far East. Pistachios are usually sold in their shell or shelled and blanched.
The greenish seed is used as flavoring in cooking, candies and ice cream.
WALNUT
The walnut is related to the hickory and pecan tree and grows anywhere from North America to the Andes and Europe to China. English walnuts, butternuts and hickory nuts are all walnuts, botanical speaking. All those walnuts have different shells and kernels but the English walnut with it's rough, rippled shell and yellow brown kernel is the most popular and popularly referred to as `The Walnut'.
Walnuts are bought in the shell or de-shelled and are sought after for their oil, which is used for cooking as well as for salads and dressing.
OTHER COMMONLY USED NUTS INCLUDE :
Macadamia Nuts )
Bunya Bunya Pine Nuts ) Australia
Red Bobble Nut )
Candle Nut ) Malaysia
Palm Nut ) Philippines, Brazil
Coconut ) Indonesia,China
Water Chestnut )
Brazil Nuts ) South America
Beech Nuts ) USA
Pecan Nuts ) North America
NUTRITIONAL VALUE AND INFORMATION
Nuts are rich in fat (40-60%) and dietary fiber (5-15%) with moderate amount of protein (2-25%) and small amounts of starch (up to 10%). As mentioned above chestnuts are an exemption to this general rule.
The fats in nuts are mostly monounsaturated and polyunsaturated and contain no cholesterol as nuts are harvested from plants. Only the coconut and palm nut contain saturated fats.
Significant amounts of minerals can be found in nuts, including zinc, calcium, iron, phosphorus and magnesium.
They also contain some provitamins and vitamins like thiamin, riboflavin, niacin and vitamin E & C.
Nuts contain very little natural sodium and have a high amount of potassium, which in this constellation is recommended for the control of blood pressure.
Unfortunately nuts are often sold salted as snacks, which upsets this natural balance, and by a over consummation of salted nuts people take in a lot of fat and salt.
Nuts are also a great source of energy and often used in diets for athletes.
Used in moderate amounts, nuts in unsalted forms are nutritionally valuable food.
USAGE OF NUTS FOR THE PROFESSIONAL CHEF
One does not know where to start where to compile information about the usage of nuts and nut related product in today's hospitality. In the kitchens, there is no limit on the amount of dishes and creations a Chef can use nuts or nut products for. From appetizers to salads, soups and desserts, with cheese, fish, pasta, meats and vegetables, nuts are very versatile and do not have a over powering flavor, and its subtle taste and crunchy texture adopt early to almost all given products as a supplement.
Nut oils are also widely used for dressings, frying and flavoring of hot and cold dishes. Nut liqueurs can be a welcome supplement to savory sauces as well as pastry sauces and creams, marzipan and other nut pastes are often used to produced chocolates and confectionery items. In the Indian cuisine, a cashew nut paste is often used for the thickening of curries and sauces. Through the wide spread of different nuts around the world, nuts are used in almost all cuisines known and its nutritional value make it an asset to so many diets since the ancient days.
In the beverage outlets, nuts are used in form of lacquers (Hazelnut, Almond) and liquid (coconut Milk), and as snacks served with drinks (Salted Nuts)
There is evidence that as far back as the second century B.C., the Romans distributed sugar almonds on special occasions such as marriages and births.
Nuts have their place in all cultures and through almost all cuisine around the world. Nuts are liked by people of all ages for their subtle taste and high fat and carbohydrate content. It is this subtle taste that Chefs like when creating new dishes and variations.
DESCRIPTION & SPECIES
Under the category nuts, we understand anything from a seed to a legume or tuber. The peanut, as an example, is a legume, the Brazil nut and macadamia nut are seeds and almonds are the seed of a fruit similar to a peach.
Botanically nuts are single seeded fruits with a hard or leathery shell that contain a edible kernel, which is enclosed in a soft inner skin.
Generally, all nut trees grow slowly but live long. Trees of walnut, chestnut or pecan continue to produce nuts, often more than hundred years after planting.
Nut trees of any species are found all over the world. Almonds for example are found in California, Spain, Morocco, Italy and even Australia, where as the walnut can be found anywhere from North America to the Andes and Persia to Australia. Asia also has a great variety of nuts. Ginkgo nuts in China, candle nuts in Indonesia and Malaysia, coconut in throughout southern Asia, cashew nuts in India and Malaysia and the Philippines, chestnuts in China and Japan, and the water chestnut which is found in China, Japan, Korea and the East Indies.
SOME OF THE BETTER KNOWN NUTS :
ALMOND
Scientist consider the almond as a stone fruit, much like cherries, peaches and prunes.
Because most people only know the seed (stone) of this fruit, it is generally accepted as a nut.
Almond on the tree, look like small green peaches. When ripe the shell will open and reveal the nut in its shell.
There are various varieties of almonds.
The bitter almond is in fact the kernel of the apricot, which was found growing wild in China as far back as the late Tang Dynasty (AD 619-907).
This same apricot was taken to Europe and became the apricot fruit, which is now enjoyed all over the world. The bitter almond kernel is toxic in its raw state and must be boiled quickly and poached in a oven before being further used. It is primarily used in Chinese desserts like the almond bean curd.
The sweet almond is generally confined for fresh consumption. In 1986, California alone produced 70,000 tons of almonds, which is half of the world's production. The almond has been cultivated around the Mediterranean since ancient times and can still be found wild in Algeria and around the black sea. Sweet almonds can be bought whole, shelled, cut in 1/2 with skin, without skin, flaked, blanched, slivered ground roasted or salted. they are used for snacks, marzipan, confectionery, and desserts as well as for the production of liqueur essence, oil and cosmetic products.
BUNYA BUNYA PINE NUT
The bunya bunya tree is a member of the pine family and grows almost everywhere in Australia. Originally the trees originated in the area of Brisbane and Rockhampton in Queensland Australia. Only the female trees are producing a 2cm x 2.5cm nut in the pinecone.
In the old days, the bunya bunya pine nuts were stable food for the aborigines and also used in ceremonials. These days, the nuts gain in popularity through the trend of native food in Australia (bush food) in recent years.
The nut is rich is carbohydrate, similar to the chestnut, and therefore used more like a potato than a nut. the bunya bunya nuts can be eaten raw but are usually boiled for easy removing of the skin. Shelled nuts are then butter fried and flavored with pepper or sugar, or added to stews and soups.
RED BOPPLE NUT
The red bopple nuts are a relative of the macadamia nut, and native to the tropical rain forest of the East Coast of Australia.
The nut is about the same size as a hazelnut and has a thick (0.5cm 0 1cm), woody husk with a bright red outer skin, which only appears if the nut is fully ripe.
In contrary to most other nuts, the red bopple nut is very low on fat, but very high in calcium and potassium. the low fat content make this nut very easy digestible. The nuts are eaten raw or toasted.
COCONUT
"He who plants a coconut tree", the saying goes, "plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children". Indeed every part of the coconut is used, but only the coconut milk and the coconut meat are foods. The shell is used as charcoal, the husk is used to make ropes, clothing and brushes, and the trunk of the tree and leaves are used for roofs of houses and building material respectively.
The fruit of the palm `cocos nucifera' has an edible kernel and therefore qualifies as a nut. The palm tree is native to the Philippines, Malaysia, Brazil and Indonesia, and can produce 50 - 100 nuts a year, over a life span of 70 years. Coconut palms grow best close to the seaside but have been proven to withstand high altitude, although the production rate is diminishing as further away from the sea the tree grows.
The large thick green pod encloses a brown fibrous husk around a brown shell , which contains a layer of soft white flesh and the clear water in the center. Sub-species found only on one island of the Seychelles, in the Indian Ocean, produces a nut often weighing more than 20 kg, which needs 10 years to ripen.
Coconuts are the worlds most commercially used nuts. Especially the meat, or copra, as it is called after sun drying, is vital for the export industries, in coconut growing countries. The coconut is a important food source especially in South East Asia, India, Brazil and the South Pacific Islands.
The copra can be brought shredded or desiccated and is used in confectioneries, ice creams and to coat chicken or fish for frying. However much of it is pressed for its oil also called coconut butter as it is white and fatty at room temperature. Not only is it used for cooking and to make margarine, but it also goes into soaps, detergents, shampoos, face cream, perfumes and candles.
It is also a major ingredient in glycerin, synthetic rubber, safety glass and hydraulic brake fluid. Coconut juice or milk is the natural juice of the nut, but not the water inside the coconut. It is won by shredding the raw coconut meat, then adding water and straining the mixture through a cotton cloth. The coconut milk has then the consistency and color of skim milk and is available canned or frozen.
CANDLE NUT
The candle nut gets her name, from when threaded tightly on the midrib of a palm leaf it has been used a primitive candle. More recently, the nuts were grounded to a paste, mixed with copra (grated coconut meat) and ten formed into a candle.
Candlenuts are the seed of the candle berry tree native to Indonesia and Malaysia but widely spread throughout south East Asia, the South Pacific and Sri Lanka.
The nut has a very high content on fat and is valued for the extracted oil for lighting as well as cooking. The nut is colored gray to black, about 5cm in diameter, with a thin, papery husk containing one or two nuts.
Candlenut oil for lighting purposes is extracted by roasting the nuts when they are only half ripe as oil for cooking is extracted by roasting the nuts when they are fully ripe. For human consumption, the nuts have to be roasted as raw once have been causing sicknesses.
Ripe candle nuts are roasted, then pounded into a meal and mixed with salt, chilies or shrimp paste for usage in curries or as a spicy condiment to curries. Traditionally, the Javanese have roasted the nuts for eating in the whole.
PALM NUT
The palmyra palm native to most South East Asian Countries produces a hard, shiny nut, from which a sweetish sap or gel is extracted. While this sap is used in the Indonesian cuisine for soups and desserts, it is on other well known product that is begin produced out of the palmyra palm - The Palm Sugar (gula melacca).
There are not reliable data available on the nutritional value of the palm nut, but it is widely known that the fat is saturated.
MACADAMIA NUT
Native to Queensland and New South Wales in Australia, the macadamia nut takes its name from Dr John McAdam, a scientist and early promoter of the cultivation Australia.
The macadamia trees are evergreen and reach a height of up to 20 meters. The edible seed of the silk oat tree has a very hard, light brown shell, 2 - 3cm in diameter.
In 1888, macadamia trees have been planted in Hawaii where through careful cloning and hybridization, it became an important commercial product.
Today, macadamia nuts are also cultivated in South Africa, Zimbabwe, California and parts of South and Central America.
It is very difficult to crack the macadamia nut as it's shell is very hard and so tight to the kernel that when cracked the nut is smashed. In Hawaii, American scientist developed a way of separating the kernel from the shell by shrinking them in drying bins. They then developed the first commercial cracker. It was through these two developments that the macadamia nut could be formed to the commercial importance it has today.
This is also the reason why macadamia nuts are only available already de-shelled. Macadamia nuts also are valued for their oil and the macadamia nut butter.
They are available roasted and salted. When buying macadamia nuts, give care that they are packed in a air tight or vacuum bags, as they become easily rancid once opened.
Macadamia nuts are used for confectioneries or as snacks, but also gain in popularity in the kitchen as they have a very mild and subtle taste and add texture to salads, and hot dishes. It's oil makes excellent vinaigrette and cold sauces.
WATER CHESTNUTS
The name refers to a nut like tuber of a aquatic plant called Trapa. The plants are common to several parts of the world, but are mainly used in Japan, China and Thailand where it is also a sought after ingredient in it's cuisines.
The trapa plant roots in ponds and lakes and sends, its' leaves to the surface, similar to a water lily. The water chestnut grows on the roots underneath the water surface. Water chestnuts are flat and round with a diameter of 5 - 7cm. They have a soft black skin and white flesh similar to the flesh of a coconut. Once peeled, they can be eaten raw, or dried and are a well liked ingredient because its crunchy texture, and sweet subtle taste. Water chestnuts are also boiled and made into flour, which is used for thickening of sauces and dishes, much like cornstarch.
CHESTNUT
Chestnuts are thought to have originated in Southern Europe and Persia even though they are also found in China, Japan and Northern America.
The nuts of the chestnut tree have a brown shiny color and leathery shell. they can be eaten raw, but mostly are consume boiled, baked or roasted or as a chestnut puree sweetened or unsweetened. They are also sold in syrup as marron glaces.
Chestnuts are the only nuts, which are treated like a vegetable because they contain more starch (30%) and less fat 3%.
Chestnuts are also made into a flour high on fiber and starch.
CASHEW NUT
Originating in the West Indies and native to the north of Brazil, Portuguese explorers introduced the nut to India and Malaysia as well as parts of Africa.
The hard-shelled nut grows inside the cashew apple. When mature the cashew nut appears at the end of the red or yellow apple. The cashew tree is a member of the poison ivy family and farmers must take great precautions when extracting the nuts. The hard shell contains an oil, which irritates the skin, so the nuts are heated to extract the kernel. The smoke and steam, which occurs however may still be harmful to skin and eyes. When heated the cashew nuts are harmless and may be extracted.
GINKGO NUT
The ginkgo is the prehistoric maidenhair tree, which survives as a wild tree only in China.
The fruit looks like a tiny plum but has a foul and bitter shell. the Chinese wait for the smelly hull to full off, then paint the nuts and use them for festive decorations, before they crack them open to eat the nut. In Japan and Korea, ginkgo nuts are skewered and then grilled, which turns the nuts color from yellow to green. In China, the ginkgo nut is a popular ingredient to vegetarian dishes. The nuts can be obtained fresh or canned.
HAZELNUT/FILBERTS
The nut of the hazel bush is native to Europe and North America and was mentioned in writings as far back as 2838 B.C., and was credited of currying many human ills as well as being considered excellent for Boldness and use as a hair tonic. Some say that the name filbert comes from Saint Philibert, a French abbot whose feast day on 22 August coincides with the ripening of the first nuts in the Northern hemisphere.
Hazelnuts have a very hard shell, which has to be cracked by a nutcracker before getting to the kernel. Hazelnuts are available, raw, blanched, or toasted, chopped, ground, cooking as well as hazelnut liquor.
PEANUT
The peanut is not a true nut. It is the seed of a leguminous plant with a soft, brownish colored brittle shell and belong to the Botanical family of beans and peas. But they are usually considered along with the nuts because of they're physical characteristics and nutritional value. The nuts grow on the long roots of the plant and below the ground. The peanut is native to Brazil and has been found there ever since the first recording in 950 B.C..
Today, peanuts are cultivated throughout the tropics all over the world (India, China, West Africa, Australia and the USA are the largest peanut growing countries). Peanuts produce excellent oil, which is used for salads and cold dishes as well as for frying. Peanuts also produce peanut butter, margarine, and also used in canning of sardines. Peanuts are available whole, de-shelled and de-skinned and raw or toasted. Peanuts are used in all different varieties in everything from salads to main courses and desserts.
PINENUT
These are the edible seed of the pine tree and grow in the cone. Pine trees are found in the Southern USA, Mexico and around the Mediterranean sea. It is very difficult to establish a pinenut industry as the trees are growing very slow and don't carry a lot of fruits until they're 75 years old.
Pine nuts are mostly obtained raw and then toasted, fried or grilled. Pine nut oil is used for the cosmetic industry. Pine nut flour is used in confectionery.
PISTACHIO NUT
The pistachio nut is a small green kernel, which grows on the pistachio tree originating in Syria, Palestine and Persia.
The natural color of the shell is grayish white, but some times the nuts are dyed red to cover up some of the staining.
The pistachio nut is now cultivated in India, Europe, North Africa, Mexico, the USA and the Far East. Pistachios are usually sold in their shell or shelled and blanched.
The greenish seed is used as flavoring in cooking, candies and ice cream.
WALNUT
The walnut is related to the hickory and pecan tree and grows anywhere from North America to the Andes and Europe to China. English walnuts, butternuts and hickory nuts are all walnuts, botanical speaking. All those walnuts have different shells and kernels but the English walnut with it's rough, rippled shell and yellow brown kernel is the most popular and popularly referred to as `The Walnut'.
Walnuts are bought in the shell or de-shelled and are sought after for their oil, which is used for cooking as well as for salads and dressing.
OTHER COMMONLY USED NUTS INCLUDE :
Macadamia Nuts )
Bunya Bunya Pine Nuts ) Australia
Red Bobble Nut )
Candle Nut ) Malaysia
Palm Nut ) Philippines, Brazil
Coconut ) Indonesia,China
Water Chestnut )
Brazil Nuts ) South America
Beech Nuts ) USA
Pecan Nuts ) North America
NUTRITIONAL VALUE AND INFORMATION
Nuts are rich in fat (40-60%) and dietary fiber (5-15%) with moderate amount of protein (2-25%) and small amounts of starch (up to 10%). As mentioned above chestnuts are an exemption to this general rule.
The fats in nuts are mostly monounsaturated and polyunsaturated and contain no cholesterol as nuts are harvested from plants. Only the coconut and palm nut contain saturated fats.
Significant amounts of minerals can be found in nuts, including zinc, calcium, iron, phosphorus and magnesium.
They also contain some provitamins and vitamins like thiamin, riboflavin, niacin and vitamin E & C.
Nuts contain very little natural sodium and have a high amount of potassium, which in this constellation is recommended for the control of blood pressure.
Unfortunately nuts are often sold salted as snacks, which upsets this natural balance, and by a over consummation of salted nuts people take in a lot of fat and salt.
Nuts are also a great source of energy and often used in diets for athletes.
Used in moderate amounts, nuts in unsalted forms are nutritionally valuable food.
USAGE OF NUTS FOR THE PROFESSIONAL CHEF
One does not know where to start where to compile information about the usage of nuts and nut related product in today's hospitality. In the kitchens, there is no limit on the amount of dishes and creations a Chef can use nuts or nut products for. From appetizers to salads, soups and desserts, with cheese, fish, pasta, meats and vegetables, nuts are very versatile and do not have a over powering flavor, and its subtle taste and crunchy texture adopt early to almost all given products as a supplement.
Nut oils are also widely used for dressings, frying and flavoring of hot and cold dishes. Nut liqueurs can be a welcome supplement to savory sauces as well as pastry sauces and creams, marzipan and other nut pastes are often used to produced chocolates and confectionery items. In the Indian cuisine, a cashew nut paste is often used for the thickening of curries and sauces. Through the wide spread of different nuts around the world, nuts are used in almost all cuisines known and its nutritional value make it an asset to so many diets since the ancient days.
In the beverage outlets, nuts are used in form of lacquers (Hazelnut, Almond) and liquid (coconut Milk), and as snacks served with drinks (Salted Nuts)
Nine Delicious Salmon Recipes
Boiled salmon.
Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.
Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.
Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.
Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.
Salmon and caper sauce.
Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.
Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.
Time. About 3/4 hour.
Collared salmon.
Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.
Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.
Time. 3/4 hour, or rather more.
Curried salmon.
Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.
Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.
Time. 3/4 hour.
Salmon cutlets.
Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.
Time. 5 to 10 minutes.
Salmon a la genevese.
Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.
Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.
Time. 1-1/4 hour.
Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.
Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.
Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.
Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.
Salmon and caper sauce.
Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.
Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.
Time. About 3/4 hour.
Collared salmon.
Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.
Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.
Time. 3/4 hour, or rather more.
Curried salmon.
Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.
Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.
Time. 3/4 hour.
Salmon cutlets.
Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.
Time. 5 to 10 minutes.
Salmon a la genevese.
Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.
Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.
Time. 1-1/4 hour.
Thursday, July 22, 2010
New York Style Cheesecake
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter ir margarine melted
2 pounds cream cheese
1 cup sugar
8 ounces sour cream
2 eggs
1 cup flour
3/4 cup heavy whipping cream
In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy.
At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake as not to disturb the crumbs too much, now you should have a full pan.
Preheat your oven to 275 degrease and not more, when your oven is hot place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy. On this cheesecake you can top it with anything you like cherries, blueberries, strawberries and so on.
2 tablespoons sugar
3 tablespoons butter ir margarine melted
2 pounds cream cheese
1 cup sugar
8 ounces sour cream
2 eggs
1 cup flour
3/4 cup heavy whipping cream
In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy.
At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake as not to disturb the crumbs too much, now you should have a full pan.
Preheat your oven to 275 degrease and not more, when your oven is hot place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy. On this cheesecake you can top it with anything you like cherries, blueberries, strawberries and so on.
Never Too Young to Enjoy California Avocados
Just like adults, most children can benefit from getting at least five servings of colorful fruits and vegetables every day; many children, however, fall short. A study published in the Journal of the American Dietetic Association reported that 23 to 33 percent of infants and toddlers studied did not even get a single serving of fruit in a day.
Most children need to more than double their daily intake of fruits and vegetables. Keeping your kitchen stocked with a wide variety of produce, including fresh California avocados, is one way to get children to increase their daily consumption of fruit.
Incorporating California avocados into your children's diet is a great way to give them a healthy start. This delicious fruit is not only great tasting, but easy to prepare. A single serving of California avocado (about 1/5 of a medium avocado or about two tablespoons mashed) is 55 calories and contributes essential fatty acids, vitamins, minerals, fiber and phytonutrients.
The American Academy of Pediatrics recommends that solid foods may be introduced to infants between four and six months of age; and that for the first year foods be mashed or pureed. For a quick snack, just mash a California avocado with a spoon and feed directly to baby.
When you are introducing avocados to older children you can offer it with other foods or alone as a great- tasting snack. Just remember, children often refuse to eat new foods, but persistence with fruits and vegetables will pay off with a healthy diet for your child.
For older children, you can try this easy and delicious recipe, featuring California avocados:
Pick Up Sticks
Recipe provided by the California Avocado Commission. For more healthy recipes online, visit www.5aday.org or www.avocado.org.
Ingredients:
12 long, thin pretzel sticks
1/4 ripe California avocado, seeded, peeled and cubed
6 oz 75% light Cheddar cheese, cut into twelve 1/2 -inch cubes
1/2 large red apple, cored and cubed
12 red grapes
Instructions:
Cube avocado and apple.
Use a wooden skewer to poke holes in avocado, apple and grape.
Using a pretzel stick as a skewer, thread on one grape, one cheese square, one apple cube and one avocado cube.
Repeat process making 12 "Pick Up Sticks."
Serves 3
Nutrition information per serving: calories: 212, total fat: 7.7g, saturated fat: 3.3g, % of calories from fat: 32%, % of calories from saturated fat: 14%, protein: 19g, carbohydrates: 17g, cholesterol: 20mg, dietary fiber: 2g, sodium: 402mg
Most children need to more than double their daily intake of fruits and vegetables. Keeping your kitchen stocked with a wide variety of produce, including fresh California avocados, is one way to get children to increase their daily consumption of fruit.
Incorporating California avocados into your children's diet is a great way to give them a healthy start. This delicious fruit is not only great tasting, but easy to prepare. A single serving of California avocado (about 1/5 of a medium avocado or about two tablespoons mashed) is 55 calories and contributes essential fatty acids, vitamins, minerals, fiber and phytonutrients.
The American Academy of Pediatrics recommends that solid foods may be introduced to infants between four and six months of age; and that for the first year foods be mashed or pureed. For a quick snack, just mash a California avocado with a spoon and feed directly to baby.
When you are introducing avocados to older children you can offer it with other foods or alone as a great- tasting snack. Just remember, children often refuse to eat new foods, but persistence with fruits and vegetables will pay off with a healthy diet for your child.
For older children, you can try this easy and delicious recipe, featuring California avocados:
Pick Up Sticks
Recipe provided by the California Avocado Commission. For more healthy recipes online, visit www.5aday.org or www.avocado.org.
Ingredients:
12 long, thin pretzel sticks
1/4 ripe California avocado, seeded, peeled and cubed
6 oz 75% light Cheddar cheese, cut into twelve 1/2 -inch cubes
1/2 large red apple, cored and cubed
12 red grapes
Instructions:
Cube avocado and apple.
Use a wooden skewer to poke holes in avocado, apple and grape.
Using a pretzel stick as a skewer, thread on one grape, one cheese square, one apple cube and one avocado cube.
Repeat process making 12 "Pick Up Sticks."
Serves 3
Nutrition information per serving: calories: 212, total fat: 7.7g, saturated fat: 3.3g, % of calories from fat: 32%, % of calories from saturated fat: 14%, protein: 19g, carbohydrates: 17g, cholesterol: 20mg, dietary fiber: 2g, sodium: 402mg
Mutually Beneficial Partnerships Require Unique Corporate Gifts
A unique corporate gift like smoked sockeye salmon is well received for its’ taste, and it is a classy gift too. Alaska smoked salmon is a gourmet gift that some people would not normally purchase for themselves. It is remarkably affordable and a healthy alternative to chocolate.
Encouraged people achieve the best; dominated people achieve second best; neglected people achieve the least. – Author Unknown
Very few businesses stand completely alone. Partnerships are developed that utilize individual business strength to enhance the overall effectiveness of each. A manufacturer might link with a distribution firm allowing both to benefit financially from the shared arrangement.
This may be one of the best reasons to consider a unique corporate gift that acknowledges and celebrates the mutually beneficial relationship. A smoked salmon gift box lets your business partner know that you recognize and value a partnership that has allowed the targeted growth your company needs. Such a unique corporate gift is a well received symbol of respect and honor.
Each smoked salmon gift box is crafted with a natural cherry finish and the utmost in craftsmanship. A salmon is artistically inlayed in the wood and the result is an executive gift that includes 8 ounces of the finest Smoked Copper River sockeye salmon fillets. Your business partners will long remember your generosity and good taste. Such a gift lets your partners understand something important about you and your business - you exercise great care in both integrity and respect.
You have partnerships with people on your management team, peripheral business partners, customers and other inner office staff. Your business can not maintain optimal function without these team members participating in assisting in the success of your company. Any of these partners can be considered potential recipients of a value priced smoked salmon gift box.
The following recipe using smoked salmon may be used as an added personal touch when presenting this unique corporate gift to clients, staff or partners.
Appetizer Salmon Dip
1/6 cup extra Virgin olive oil
1 red onion, chopped
1/2 green pepper, chopped
1 cloves garlic, minced
1 cups heavy cream
2 scallions, chopped
1/4 cup fresh parsley, sliced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon salt (or salt substitute)
1 teaspoon course black pepper
1/2 teaspoon white pepper
½ teaspoon hot chili sauce
8 oz. Smoked Salmon, chopped
Heat the oil in large saucepan. Sauté the garlic, onions, and green pepper for about 10 minutes, until the vegetables soften. Reduce heat, pour in cream and slowly bring to a simmer. Stir in the scallions, parsley, basil, thyme, and continue to simmer until the sauce has thickened and reduced by a quarter. Add the Salmon, and chili sauce and let cook for an additional 5 minutes. Then serve to your grateful guests.
Our smoked salmon gift boxes are packed without using preservatives and are fully ready to eat with a smoked flavor that will get noticed and remain a topic of conversation for time to come. It may, in fact, be the best received gift you have ever given.
Each individual you work with would love to have confirmation that their efforts are noticed and appreciated. Well timed and unique corporate gifts like smoked salmon may result in a renewed and energized workplace. You shouldn’t be surprised if productivity rises due to improved morale.
Encouraged people achieve the best; dominated people achieve second best; neglected people achieve the least. – Author Unknown
Very few businesses stand completely alone. Partnerships are developed that utilize individual business strength to enhance the overall effectiveness of each. A manufacturer might link with a distribution firm allowing both to benefit financially from the shared arrangement.
This may be one of the best reasons to consider a unique corporate gift that acknowledges and celebrates the mutually beneficial relationship. A smoked salmon gift box lets your business partner know that you recognize and value a partnership that has allowed the targeted growth your company needs. Such a unique corporate gift is a well received symbol of respect and honor.
Each smoked salmon gift box is crafted with a natural cherry finish and the utmost in craftsmanship. A salmon is artistically inlayed in the wood and the result is an executive gift that includes 8 ounces of the finest Smoked Copper River sockeye salmon fillets. Your business partners will long remember your generosity and good taste. Such a gift lets your partners understand something important about you and your business - you exercise great care in both integrity and respect.
You have partnerships with people on your management team, peripheral business partners, customers and other inner office staff. Your business can not maintain optimal function without these team members participating in assisting in the success of your company. Any of these partners can be considered potential recipients of a value priced smoked salmon gift box.
The following recipe using smoked salmon may be used as an added personal touch when presenting this unique corporate gift to clients, staff or partners.
Appetizer Salmon Dip
1/6 cup extra Virgin olive oil
1 red onion, chopped
1/2 green pepper, chopped
1 cloves garlic, minced
1 cups heavy cream
2 scallions, chopped
1/4 cup fresh parsley, sliced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon salt (or salt substitute)
1 teaspoon course black pepper
1/2 teaspoon white pepper
½ teaspoon hot chili sauce
8 oz. Smoked Salmon, chopped
Heat the oil in large saucepan. Sauté the garlic, onions, and green pepper for about 10 minutes, until the vegetables soften. Reduce heat, pour in cream and slowly bring to a simmer. Stir in the scallions, parsley, basil, thyme, and continue to simmer until the sauce has thickened and reduced by a quarter. Add the Salmon, and chili sauce and let cook for an additional 5 minutes. Then serve to your grateful guests.
Our smoked salmon gift boxes are packed without using preservatives and are fully ready to eat with a smoked flavor that will get noticed and remain a topic of conversation for time to come. It may, in fact, be the best received gift you have ever given.
Each individual you work with would love to have confirmation that their efforts are noticed and appreciated. Well timed and unique corporate gifts like smoked salmon may result in a renewed and energized workplace. You shouldn’t be surprised if productivity rises due to improved morale.
Subscribe to:
Posts (Atom)