Strawberry ghosts
Ingredients
Fresh strawberries
White chocolate
1 tbsp egg white
1/2 - 1 dl Dansukker Icing Sugar Chocolate
Monday, April 25, 2011
Strawberry Ghosts
Ingredients
Fresh strawberries
White chocolate
1 tbsp egg white
1/2 - 1 dl Dansukker Icing Sugar Chocolate
Cheese Sticks
Ingredients
- 2 eggs, beaten
- 1/4 cup water
- 1 1/2 cups Italian seasoned bread crumbs
- 1/2 teaspoon garlic salt
- 2/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1 quart oil for deep frying
- 1 (16 ounce) package mozzarella cheese sticks
- Cheese Sticks Recipe
Parmesan Appetizer Puffs
Parmigiano-Reggiano is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy. Under Italian law only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", while European law classifies the name as a protected designation of origin. It is informally known as the "king of cheese."Parmigiano is the Italian adjective for Parma. Reggiano is the Italian adjective for Reggio Emilia. Parmesan is the French-language name for it and also serves as the informal term for the cheese in the English language. The name Parmesan is also used for cheeses which imitate Parmigiano-Reggiano, with phrases such as Italian hard cheese adopted to skirt legal constraints. The closest legitimate Italian cheese to Parmigiano-Reggiano is Grana Padano.
Garlic Pita Chips
I tried these with 'lite-white' pita bread. Sprinkled them with Italian herbs and garlic powder, then sprayed with olive oil spray. Great, and filling! I will try with a little cajun spice sprinkled over the next batch, just to try a different flavour. Great basic recipe with endless variations.
Fried Date and Bacon Pinchos
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.
Fondue
The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish.[8] Despite its modern associations with rustic mountain life, it was a town-dweller's dish from the lowlands of western, French-speaking, Switzerland: rich cheese like Gruyère was a valuable export item which peasants could not afford to eat.The introduction of cornstarch ("Maïzena") to Switzerland in 1905 made it easier to make a smooth and stable emulsion of the wine and cheese, and probably contributed to the success of fondue.
Bruschetta
Bruschetta (Italian pronunciation: [brusˈketːa] ( listen)) is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salami called ventricina is served. Raw pork products and spices encased in pig vesicles are aged and the paste spread on open slices of bread which are sometimes grilled. This was a way of salvaging bread that was going stale.
Golden Garlic Bread
This is a very tasty but different garlic bread...the kids and I loved it. DH was too chicken to try it because he saw the green onions :) I will definitely make it again however; I don't think I will serve it with anything Italian. It is definitely a side for beef, pork or chicken.
I served this with some jambalaya and it was a hit! It was easy to make and just a step above plain old garlic bread. I don't think anyone would go wrong with making this recipe.
BLT Bites
These quick hors d'oeuvres may be mini, but their bacon and tomato flavor is full size. I serve them at parties, brunches and picnics, and they're always a hit...even my kids love them. —Kellie Remmen, Detroit Lakes, Minnesota
Nutrition Facts:
1 serving (1 each) equals 113 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 206 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.
Cheese Enchiladas
Enchiladas were a family staple growing up, though thankfully this cheese enchilada recipe has much less fat in it these days. My mother, a fifth generation hispanic Arizonian, learned this recipe from my grandmother. Note that there are many kinds of enchiladas - green chile, shrimp, chicken, red chili - to name a few. This recipe is much more "Tex Mex" than Mexican, and is very easy make.
Sunday, April 24, 2011
Cream Cheese Stuffed Celery
Stuffed celery, it's easy to make and kids love it. My Great Grandma always made this, and my cousins and I used to fight over the last piece.
DirectionsCoarsely chop the olives. Separate and wash celery stalks. Cut stalks into bite sized pieces.Mix the cream cheese and sour cream together. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers
Nutritional Information
Amount Per Serving Calories: 122 | Total Fat: 11.4g | Cholesterol: 26mg
Fried Green Tomatoes
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
Nutritional Information
Amount Per Serving Calories: 510 | Total Fat: 27g | Cholesterol: 108mg
Sausage Balls
These are so yummy! My family makes every Christmas morning. Enjoy!
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
- Bake in preheated oven for 10 minutes, until golden brown.
Tortilla Pinwheels
Tortilla pinwheels is an easy and delightfully different appetizer. It can be changed according to tastes and ingredients on hand.
Nutritional Information
Amount Per Serving Calories: 320 | Total Fat: 7.7g | Cholesterol: 27mg
Seasoned Olive Oil Crackers
Directions:
Prep Time: 10 mins
Total Time: 10 mins
- 1 Combine all of the ingredients, EXCEPT oil and lemon.
- 2 Put in a small food processor (I used my little food chopper). Chop briefly until all ingredients are about the same.
- 3 Stir in oil and lemon juice.
- 4 TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish.
- 5 Dip sliced bread in mixture.
.
.
Cheese Olive Balls
I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!
Nutritional Information
Amount Per Serving Calories: 83 | Total Fat: 6.2g | Cholesterol: 18mg
Ham Roll Up Recipe
Ham roll ups are an easy and elegant appetizer that may be prepared in advance and chilled. Imported Danish ham tastes best. Use frilly toothpicks to make the roll ups look extra special.
Nutritional Information
Amount Per Serving Calories: 509 | Total Fat: 45g | Cholesterol: 135mg
Beer Batter Onion Rings
I must agree with the other reviews about how wonderful this beer batter was. It was fantastic on onion rings as well as with all other vegetables that I tried it with. The only problem I had was that I needed to add more liquid (beer) to the mix due to it being to dry. But after that it was ready to go and my family loved every bite.
Vegetable Pizza
Ingredients
- 1 (8 ounce) package refrigerated crescent rolls
- 1 (8 ounce) package cream cheese, softened
- 1 (1 ounce) package Ranch-style dressing mix
- 2 carrots, finely chopped
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped green bell pepper
- 1/2 cup fresh broccoli, chopped
- 1/2 cup chopped green onion
Crock pot Little Smokies
Mix well all ingrdients.Cook in crock pot on low heat, stir occasionally.This is a great tailgate recipe.....
Wednesday, April 20, 2011
Lemon Grape Cooler
While on vacation, we sampled this refreshing grape beverage that has hints of lemon and tea," relates Delores George of St. Louis, Missouri. "We enjoyed it so much, I had to ask for the recipe."
Nutritional Information
Amount Per Serving Calories: 74 | Total Fat: 0.1g | Cholesterol: 0mg
Citrus Mint Cooler
"My grandmother used to make this refreshing drink for those hot Oklahoma summer days. The family would sit on the front porch relaxing while sipping this drink. Here in California, where lemons, oranges and mint are so abundant, my family has found equal enjoyment sitting in the shade and drinking a tall glass of this thirst-quenching cooler."
Chocolate Strawberry Smoothie
Chocolate ice cream is blended with fresh or frozen strawberries, milk, ice cubes and chocolate chips (if desired) to make this beverage.
Nutritional Information
Amount Per Serving Calories: 248 | Total Fat: 2.5g | Cholesterol: 7mg
Smoothie
A smoothie (alternatively spelled "smoothy") is a blended, chilled, sometimes sweetened beverage made from fresh fruit (fruit smoothie) or vegetables and in special cases can contain chocolate. In addition to fruit, many smoothies include crushed ice, frozen fruit, honey or contain syrup and ice ingredients. They have a milkshake-like consistency which is thicker than slush drinks. They can also contain milk and yogurt and a small number of smoothies do use ice cream. Smoothies are often marketed to health-conscious people, and some restaurants offer add-ins such as soy milk, whey powder, green tea, herbal supplements, or nutritional supplement mixes. Smoothies became widely available in the United States in the late 1960s when ice cream vendors and health food stores began selling them. By the 1990s and 2000s, smoothies became available at mainstream cafés and coffee shops, and in pre-bottled versions at supermarkets all over the world.
Sangria
Sangria is a wine punch typical of Spain and Portugal. It normally consists of:a light, dry, young, acidic, unoaked, inexpensive red wine; other reds that work well include French wines such as Gamay or Beaujolais, and Italian wines such as Grignolino, Bardolino, Dolcetto, Freisa, or Lambrusco.chopped or sliced fruit (often orange, lemon, apple, peach, berries, pineapple; occasionally melon, grape, or mango)a sweetener such as honey, sugar, simple syrup, orange juice, and/or fruit nectara small amount of added brandy, triple sec, or other spiritssome spices like cinnamonIn some recipes (common in the United States) Sprite or 7up and ice.
Shirley Temple
A Shirley Temple is a non-alcoholic mixed drink made with two parts ginger ale, one part orange juice, and a splash of grenadine, garnished with a maraschino cherry. Nowadays, lemon-lime soda is often used without orange juice.Shirley Temples are often served to children dining with adults in lieu of real cocktails, as is the similar Roy Rogers.The cocktail may have been invented by a bartender at Chasen's, a restaurant in Beverly Hills, California, in the 1930s to serve to the child actress Shirley Temple. However, several other claims to its origin have been made.
Holly Berry
Invented by long time bartender, Daniel Bristol, as a tribute to the lovely actress and to all the lovely ladies that come into the bar and don't know what they want to drink. This is a great suggestion for you.Originated in 2001 at Charlie's Bar and Resteraunt, on Lake Lewisville, Texas.
Bloody Mary
The Bloody Mary's origin is unclear. Fernand Petiot claimed to have invented the drink in 1921 while working at the New York Bar, which later became Harry's New York Bar, a frequent Paris hangout for Ernest Hemingway and other American expatriates. Another tradition maintains that actor George Jessel created the drink around 1939. In 1939, Lucius Beebe printed in his gossip column "This New York" one of the earliest U.S. references to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka."Fernand Petiot seems to corroborate Jessel's claim when the bartender stated in 1964:“I initiated the Bloody Mary of today,” he told us. “Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.”
Chocolate Mug Milkshake
A milkshake is a sweet, cold beverage which is made from milk, ice cream or iced milk, and flavorings or sweeteners such as fruit syrup or chocolate sauce.Full-service restaurants, soda fountains, and diners usually prepare and mix the shake "by hand" from scoops of ice cream and milk in a blender or drink mixer using a stainless steel cup. Most fast food outlets do not make shakes by hand with ice cream. Instead, they make shakes in automatic milkshake machines which freeze and serve a premade milkshake mixture consisting of milk, a sweetened flavoring agent, and a thickening agent. There are a few exceptions such as the US chains Jack in the Box, Long John Silvers, Hardees, Chick-fil-A, and Carl's Jr. which do make the shakes by hand with ice cream. Some fast-food restaurants such as Dairy Queen serve milkshakes which are prepared by blending soft-serve ice cream (or ice milk) with sweetened, flavored syrups such as chocolate syrup and fruit-flavored syrup and milk.
Tuesday, April 19, 2011
Alcohol Free Mojitos
A Mojito is traditionally made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular in the island. Its combination of sweetness, refreshing citrus and mint flavors are intended to complement the potent kick of the rum, and have made this clear highball a popular summer drink.When preparing a Mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint sprigs up from the bottom for better presentation. Finally, the drink is topped with ice cubes and sparkling water. Mint leaves and lime wedges are used to garnish the glass.The mojito is one of the most famous rum-based highballs. There are several versions of the mojito.[
Irish Coffee
The origin of the Irish coffee is highly disputed. According to certain sources the original Irish coffee was invented by Joseph Sheridan, a head chef at Foynes, County Limerick but originally from Castlederg, County Tyrone. Foynes' port was the precursor to Shannon International Airport in the west of Ireland; the coffee was conceived after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940s. Sheridan added whiskey to the coffee to warm the passengers. After the passengers asked if they were being served Brazilian coffee, Sheridan told them it was Irish coffee.
Espresso Cocktail
Coffee is a great flavor for cocktails and mixed drinks and can be added in a variety of ways. Whether it be hot coffee, chilled espresso, a coffee liqueur or one of the newer espresso-infused vodkas, these cocktails all include the great taste of java and are fun to explore.
The most popular way to add the flavor of coffee to mixed drinks is to use one of the coffee liqueurs or, more recently, an espresso-infused vodka (i.e. Three Olives or Van Gogh). There are many coffee liqueurs that can be used in many of these drinks, with Kahlua being the most popular and Tia Maria and Patron Cafe as options. Every now and then a cocktail may also call for coffee brandy, which often tends to be a cheap alternative but fitting for some drinks and rather tasty on its own.
Apple Pie Shot
This is a mouth watering vodka shot that tastes just like mom's apple pie. Put entire shot in your mouth and swish back and forth a few times before swallowing.
Banana Boat
BANANA BOAT COCKTAIL RECIPE
INGREDIENTS
1 Part Light Rum
4 Parts Vanilla Ice Cream
1 Part Banana Liqueur
1 Part White Cacao Liqueur
1 Slice Banana
HOW TO MIX THIS COCKTAIL
Fill a blender with ice cubes. Add ...
Eggnog
Eggnog, or egg nog, is a sweetened dairy-based beverage traditionally made with milk and/or cream, sugar, beaten eggs (which gives it a frothy texture), and liquor. Brandy, rum, moonshine, or whisky is sometimes added; and the finished serving would be garnished with a sprinkling of ground cinnamon or nutmeg. [1]Eggnog is a popular drink throughout the United States and Canada, and is usually associated with winter celebrations such as Thanksgiving, Christmas, and the New Year. Commercial non-alcoholic eggnog is typically available only in the winter season. Eggnog may be added as a flavouring to food or drinks such as coffee and tea. Eggnog as a custard can also be used as an ice cream base.
Bourbon Slush
A fruity blend of juices, tea and bourbon whiskey are frozen into a slush, and then served topped off with lemon lime soda. This takes a while, but it's worth it!
Champagne Cocktail
Cocktails using sparkling wine as a base are as old as the beverage itself. Add fruit to anything that fizzes and you’ve got a drink in your hand that’s been a hit for hundreds of years. You have to believe that the monks who invented sparkling wine threw in some local fruit along the way in their experimentation with the fizzy wine they concocted. By the mid 1800’s the classic ‘Champagne Cocktail’ was all the rage at dinner parties and soirees in genteel society. Today these sparkling cocktails are as hip as ever in wine bars and lounges from coast to coast. Only now you get them served with Thievery Corporation or Ursula 1000 cooing in the background instead of Beethoven or Brahms.
Apple Cider
Apple cider (also called sweet cider or soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic drink made from apples. It may be opaque due to fine apple particles in suspension and may be tangier than conventional filtered apple juice, depending on the apples used.[1]This untreated cider is a seasonally produced drink[2] of limited shelf-life enjoyed in the autumn, although it is sometimes frozen for use throughout the year. Traditionally served on the Halloween, Thanksgiving and Christmas holidays, it is sometimes heated and spiced, or mulled.
Lemonade
Lemonade is a lemon-flavored drink, typically made from lemons, water and sugar.The term can refer to three different types of beverage:"Clear" lemonade: In many western European countries, the term limonade, from which the term "lemonade" is derived, originally applied to unsweetened water or carbonated soda water with lemon juice added, although several versions of sugar sweetened limonade have arrived on store shelves."Cloudy" lemonade (U.K. term): In the U.S., Canada, Pakistan, India (Nimbu Paani), and Iran lemonade refers to a mixture of lemon juice, sugar, and uncarbonated water, although there are many versions which contain artificial flavors instead of actual lemon juice. In India, Nimbu Paani is a common household preparation, made using freshly-squeezed lemons, granulated sugar, salt, pepper (and other spices according to personal taste) and is invariably consumed fresh."Fizzy" lemonade: In France, the modern use of the term limonade refers to sweet carbonated lemon soft drinks (the uncarbonated version would be called citronnade). In Germany the term Limonade is used for sweet carbonated citrus soft drinks. Likewise, in the UK, South Africa, Australia, and New Zealand the term mainly refers to a colourless, carbonated, sweet soft drink containing either natural or artificial lemon-lime flavor, such as Sprite, orSchweppes Lemonade.Many varieties of lemonade exist, such as peach, raspberry, pomegranate, strawberry and cranberry.
Sunday, April 17, 2011
Berry Clafouti
Clafouti (kla-foo-TEE) is a traditional French-country dessert also great for breakfast or brunch. Tossing a little cornstarch with the strawberries retains their shape and texture during baking. Use a blender to make a very smooth and slightly aerated batter for the clafouti.
Spicy Beef Noodle Bowl
Spice up your beef and noodles with this delicious twist. Beef strips flavored with peanut sauce is added to noodles and broccoli.
Double Salsa Burgers
A fresh tomato salsa flavors the beef mixture and also serves as a colorful topping for these zesty burgers.
nutrition facts
- Calories298,
- Total Fat (g)19,
- Saturated Fat (g)9,
- Cholesterol (mg)87,
- Sodium (mg)350,
- Carbohydrate (g)6,
- Fiber (g)1,
- Protein (g)24,
- Vitamin A (DV%)10,
- Vitamin C (DV%)39,
- Calcium (DV%)10,
- Iron (DV%)16,
- Percent Daily Values are based on a 2,000 calorie diet
French Style Ribs
We love our beef ribs. Tender and full of flavor. Slow roasted to perfection. Overnight shipping required.
Wednesday, April 13, 2011
Caffeine Alternatives: Top Five
Caffeine has become one of the world's most addictive substances. Most people cannot go as long as three hours without having to have more of it. The triple lattes and espressos are making us a nation of jittery people who are always on edge and we pretend to not understand why. There are those who will have more than ten cups of coffee a day and in between drink, other types of beverages that have caffeine in them as well.
Some cannot even begin to concentrate in the mornings without that first cup. The ritual of it is as ingrained as any other addiction. A single cup of coffee can have up to 120 milligrams of this photochemical. Caffeine stimulates the central nervous system, increases the circulation of blood throughout the body. In moderation, it is not a bad beverage to have in your diet. The problem is consumption is too the point that it has become unhealthful.
Coffee dehydrates the body, is a natural diuretic and also upsets the alkaline balance in the stomach creating more acid than the body needs in the stomach. If you are. trying to kick the caffeine habit, here are a few things you can substitute while you get your system free of caffeine.
1. Chicory is an herb that is in the same family as endives and radicchio. The chicory root has been used as a medicinal herb by many native tribes in America and around the world. It is used to encourage the growth of healthy bacteria in the system and is of great benefit to the digestive tract.
2. Yerba mate is a tea made from a tree in South America. The tea is full of nutrients and other photochemicals that are natural antioxidants. In most South American Countries it is the drink of choice.
3. Crystal Light comes in a lot of flavors and will also help to hydrate your body. It comes in single serving packets and can be added to bottled water on the job. It is a great replacement for soda and coffee.
4. Ginger can be grated and browned then steeped to make a refreshing and flavorful tea. It gets even better with the addition of dandelion root.
5. Cocoa is also a way to cut back on the caffeine but still have a hot beverage in the mornings. It only has about 20 milligrams of caffeine, which is a lot less than a cup of coffee.
As you can see there are plenty of beverages to drink as alternatives to caffeine-filled beverages. Here is a novel idea, why not just drink a glass of cool and refreshing water. This is really what the body craves and if you add a touch of lemon to it, it tastes sensational.
10 Uses For Lemons
Fruit
Preservative - Squirt a bit of Lemon in your fruit salads. The sour taste gives your salad a bit of a kick to counter sweetness. The acid of lemon will also help keep your salads looking fresh much longer. Noticed that peeled apples turn brown when exposed to air. Using lemon juice will retard this browning process and keep your apple flesh
white.
Preservative - Squirt a bit of Lemon in your fruit salads. The sour taste gives your salad a bit of a kick to counter sweetness. The acid of lemon will also help keep your salads looking fresh much longer. Noticed that peeled apples turn brown when exposed to air. Using lemon juice will retard this browning process and keep your apple flesh
white.
Air Freshener - Leave some lemon peeling in a basket as an air freshener. Lemon peelings retain their zesty smell for much longer than you would expect. Lemon oil is stored in the peelings and release their aroma very slowly. It is great for removing food odours from the kitchen. Stored in the refrigerator, lemon peelings will absorb that stale refrigerator smell.
Vegetable Seasoning - Peel slivers of lemon skin to toss in with roasted or fried vegetables. Then squeeze in a few drops of lemon juice and olive oil.
Linen Bleach - Chop a few lemon drops into a basin of water with your linens. Soak over night, remove, and wash as usual.
Pot and Pan Polisher - Need some shine to the bottom of your pots? Squeeze half a lemon with baking soda to make a paste. Then rub with a scourge all over your pots. This is great for older traditional pots made of copper.
All Round Tile and Sink Cleaner - Mix in some baking soda, salt and lemon juice to make a detergent paste. Add in your regular liquid soap and start scrubbing sinks, tiles, bath tubs and basins.
Stain Remover - This is for stubborn stains. Lemon works better and causes less damage to fabrics. If you want to remove stains from your grandmother's quilt or some heirloom fabrics, use lemon juice. Rub in a few drops of lemon juice mixed in with salt. Then let it out to bleach in the sun for an hour.
Highlight Hair - Give your hair natural looking highlights by coating 3 or 4 strands of hair with lemon juice. Activate lemon's bleaching powers by exposing your hair to sunlight. Make as much highlighted strands as you like, just do not douse your entire head with lemon juice.
Hair treatment - If your hair develops a styling product build up, then you can douse your entire head with lemon juice. Mix in lemon with some water, use a hair rinse to give the hair new life.
Cure Hiccups - Bite on a lemon wedge when you get the hiccups. You get the same jerk reaction when you are surprised.
10 Uses For Lemons
Fruit
Preservative - Squirt a bit of Lemon in your fruit salads. The sour taste gives your salad a bit of a kick to counter sweetness. The acid of lemon will also help keep your salads looking fresh much longer. Noticed that peeled apples turn brown when exposed to air. Using lemon juice will retard this browning process and keep your apple flesh
white.
Preservative - Squirt a bit of Lemon in your fruit salads. The sour taste gives your salad a bit of a kick to counter sweetness. The acid of lemon will also help keep your salads looking fresh much longer. Noticed that peeled apples turn brown when exposed to air. Using lemon juice will retard this browning process and keep your apple flesh
white.
Air Freshener - Leave some lemon peeling in a basket as an air freshener. Lemon peelings retain their zesty smell for much longer than you would expect. Lemon oil is stored in the peelings and release their aroma very slowly. It is great for removing food odours from the kitchen. Stored in the refrigerator, lemon peelings will absorb that stale refrigerator smell.
Vegetable Seasoning - Peel slivers of lemon skin to toss in with roasted or fried vegetables. Then squeeze in a few drops of lemon juice and olive oil.
Linen Bleach - Chop a few lemon drops into a basin of water with your linens. Soak over night, remove, and wash as usual.
Pot and Pan Polisher - Need some shine to the bottom of your pots? Squeeze half a lemon with baking soda to make a paste. Then rub with a scourge all over your pots. This is great for older traditional pots made of copper.
All Round Tile and Sink Cleaner - Mix in some baking soda, salt and lemon juice to make a detergent paste. Add in your regular liquid soap and start scrubbing sinks, tiles, bath tubs and basins.
Stain Remover - This is for stubborn stains. Lemon works better and causes less damage to fabrics. If you want to remove stains from your grandmother's quilt or some heirloom fabrics, use lemon juice. Rub in a few drops of lemon juice mixed in with salt. Then let it out to bleach in the sun for an hour.
Highlight Hair - Give your hair natural looking highlights by coating 3 or 4 strands of hair with lemon juice. Activate lemon's bleaching powers by exposing your hair to sunlight. Make as much highlighted strands as you like, just do not douse your entire head with lemon juice.
Hair treatment - If your hair develops a styling product build up, then you can douse your entire head with lemon juice. Mix in lemon with some water, use a hair rinse to give the hair new life.
Cure Hiccups - Bite on a lemon wedge when you get the hiccups. You get the same jerk reaction when you are surprised.
Importance Of Breakfast - Why It Is The Most Important Meal Of The Day
Most people agree that breakfast is the most important meal of the day. Yet food magazines and cookbooks feature mostly the latest and greatest dinner recipes.
Breakfast means to break the fast after 10 to 12 hours without eating. During the night the body is busy with breathing and other physiological processes. The body uses the stored glucose to provide the necessary energy for these processes.
Upon waking up, it is important to replenish the "batteries" of the body by supplying it with nutrients such as minerals, vitamins, carbohydrates, proteins, and of course, water. A complete and balanced breakfast gives someone the opportunity to be satiated until lunch time and even lessens the urge to binge at dinnertime.
Breakfast replenishes the level of glucose that your body needs. Adults and students alike have better concentration and a heightened sense of
well-being.
well-being.
Breakfast hampers the urge to eat sugary food in mid-morning. As a result, someone eating breakfast is more likely to lose weight or at least maintain weight. When you eat breakfast, your metabolism rate increases and so does the level of blood sugar, Enzymes, acting as catalyst, break down fat, which releases
energy.
energy.
A balanced breakfast provides energy for the entire day. In other words, a hearty dinneror lunch cannot effectively make up for the lack of nutrients due to skipping breakfast.
Muscles need glucose for increased energy levels and so does the brain; which explains why people eating breakfast have better concentration. This extra physical and mental energy leads to better performance of daily activities.
Eating breakfast stabilizes blood sugar level and reduces the risk of heart disease, stroke, and diabetes. Platelets, the clotting cells of blood, become stickier in the morning before breakfast. This stickiness increases the tendency for a blood clot to form during the morning hours, which may result in a heart attack. Eating breakfast makes the platelets less sticky and therefore, decreases the chance of a heart attack, which tends to occur mostly in the morning.
Eating breakfast is associated with improved strength and endurance along with a better attitude toward school or work. Most school districts have a breakfast program to ensure that children can cope with their academic activities. Children who go to school hungry cannot perform well. Consequently, Congress enacted the School Breakfast program as part of the Child Nutrition Act of 1966. Children who ate breakfast had improved test scores as well as reduced rate of tardiness and absenteeism.
People who eat breakfast regularly are more likely to rate their health as excellent or good. Eating a bigger meal in the morning and a smaller meal at night optimizes your daily energy level.
Food Storage Containers - Types And Need
There are plenty of food storage containers available on the market to choose from. Food storage systems come in many different forms, and handy containers are much sought after now. However, you must decide which type of container would be best for you. This depends upon the amount of food to be stored, the environment you live in, the length of time the food can be stored, among other things. This short article is intended to help you with this problem. It will discuss food storage containers, their types and what each is best for.
Food storage containers made of glass can be found in many supermarkets. Canned foods and food in jars are good for food preservation at home but not while traveling. These kinds of containers are heavier and hence are used to store food that is not used frequently, like salt and sugar. Needless to say, that if frequently used foods are stored in such containers then the chances are that you may drop and break them.
There are special #10 cans, which are jumbo sized food storage containers to store foods like wheat, beans, rice and the like. It is better to store dry food in these and put an oxygen absorber in it for better
results.
results.
Vacuum bags and boxes are containers to store food that can go stale when it comes into contact with air. Extremely
convenient, these bags and boxes are very popular with housewives, as they are good to store dry (pastas, oats etc.) as well as fresh foods (meats and other fresh foods stored for freezing). They are light weight and airtight; ideal to store and carry wherever you
go.
convenient, these bags and boxes are very popular with housewives, as they are good to store dry (pastas, oats etc.) as well as fresh foods (meats and other fresh foods stored for freezing). They are light weight and airtight; ideal to store and carry wherever you
go.
Plastic food storage containers may come as bags with or without zip-locking and are also quite a popular way for storing food as they are comparatively cheap. Many people use them to protect the contents from getting stuck in the freezer. Also on the market are breathable plastic bags for storing vegetables. The vegetables and other food stuffs stored in these kinds of bags remain fresh as they can breathe through it.
If you use a dishwasher, you have to keep in mind that food storage containers should be able to withstand high temperatures. These machines have a specific range of
temperatures for washing and therefore, when you purchase containers for storing food, check that they can tolerate the water temperature of your machine.
temperatures for washing and therefore, when you purchase containers for storing food, check that they can tolerate the water temperature of your machine.
Though it may require some research to find proper storage containers for your needs, it is quite easy. You can simply search the internet to find out about various types of containers on the websites that offer online purchasing of such items. They have instructions about how to store food in them and can guide you in finding out which ones are best for you.
To store food in a safe way, you should use genuine food containers. If you prefer to shop from home, you can get a wide range of such containers online, as purchasing food storage containers in this way is very easy.
How Do I Pick Wild Mushrooms?
Whenever I'm going mushroom hunting and picking, I get up early - as soon as the sun rises. I prepare coffee as well as a few sandwiches in order to take them with me forlunch. Mushroom hunting is normally a time-consuming undertaking and a couple of hours of open-air activity on fresh air makes me famished. I grab my tools organized the previous evening and proceed. In order to avoid wasting valuable early morning time I take my snacks along with me and actually eat it while travelling.
It is definitely quite clever to begin mushroom hunting as soon as feasible for the reason that early morning daylight helps you to find edible mushrooms and refreshing atmosphere supports you to smell these. Other mushroom pickers will likely not disrupt you and by lunch break you will be done leaving the complete afternoon for cleaning as well as preparing mushrooms.
So, I arrive to the particular selected woodland and I look at the trees and shrubs. I head towards pine and spruce trees checking at the surface which is coated by pine and spruce fine needles. From time to time, here and there I see green moss. I inspect such sites with moss to begin with as there is more dampness that mushrooms appreciate. I look for the convex (outwardly curved) formed mushroom cap (most of wild edible pore fungi have convex cap form). It will be tinted in any kind of shade of brown from light
yellow-brownish right up until dark-brown. Among pine trees tend to be found more typical wild mushrooms with dark brown convex
cap.
yellow-brownish right up until dark-brown. Among pine trees tend to be found more typical wild mushrooms with dark brown convex
cap.
After that I walk in the direction of oak trees and shrubs where I check out for convex mushroom cap form of the colours as explained earlier on. That is to some degree more challenging activity mainly because in the woods with larch trees there are usually a large amount of leaves on the surface and mushroom heads have themselves disguised just by having colorings of those foliage. Therefore, I must take a look tightly to the ground, flip the foliage about if I think covered mushroom there. Between oak trees are a lot more prevalent wild mushrooms with light or dark brown heads.
And then after that I get nearer to birch trees and shrubs, where the pore fungi have more light brown or reddish cap.
Wild mushrooms from Boletus family are generally just about all edible along with yummy. This is exactly why they tend to be so valuable to any wild mushrooms hunter!
When I discover wild edible mushroom I slice it with my pocket knife (it should be cut to be able to avoid destruction of the spawn left right behind). I slice it as near to the ground as possible so that I really don't miss out on the delicate mushroom flesh and also to uncover the mushroom root as less as achievable so as to retain the spores for the long term.
There are several guidelines I follow:
- If I am picking wild mushrooms I make perfectly sure that I do not collect all edible mushrooms out of the actual place where I have discovered them. I leave behind (really don't even touch!) about 10% of edible mushrooms to develop further to ensure that those species can be protected in the nature.
- I pick up younger edible mushrooms (let's say 7-9 cm in height). Old mushrooms usually are not really as firm and tight as they have to be for transporting; they aren't as tasty as young ones and do not fit for storage.
- If I observe that cut mushroom is eaten by earthworms and there isn't anything I might make use of for cooking, I disperse mushroom cap bits inside the location in order that spores spread on a larger space ("Fungi recreate via spores, which are generally usually produced on specialised structures or in fruiting bodies, such as the head of a mushroom.")
- I don't pick mushrooms near to streets and commercial areas as wild mushrooms take up metals coming from the environment and could possibly grow to be toxic.
- I do not pick wild mushrooms which I do not recognize or cannot fully recognize. Every time I am in doubt I take only a single mushroom of unknown kind and detect it at home using different sources.
The second I get home I take care of cleaning, cooking and preservation of mushrooms on the actual same day. It commonly requires a lot of energy but it requires to be done since freshly harvested mushrooms can not stay fresh through the night (not even in cold water in the fridge!). That's one extra motivation why I get up earlier for mushroom hunting.
Manage Your Salt Intake With A Salt Shaker
Apart from a poorly cooked meal there can be little worse than biting into your food only to find that there is either far too much or hardly any salt. As we all have different tastes it is hard to know how much to add to food for other people so an ideal way to let them choose for themselves is to place a salt shaker on the table with the meal. The first salt holders were produced in 1858 and were designed by the man who patented the Mason Jar. The main reason a jar was needed was to protect the salt from damp and stop it solidifying.
The original ones did not have holes in the top, but the salt was just kept in a fully sealed jar. The shaker is the follower of the salt grinder. It had been accepted that salt would form lumps, so the grinder just ground it up and bits fell onto the food. As salt was milled more finely, it made sense to start using a shaker. It will depend on the circumstances and location exactly what type of shaker to get. They range from cheap and cheerful plastic ones through glass to china and porcelain and most expensive of all silver.
What is acceptable in a small cafe or greasy spoon will not go down well with diners in more expensive restaurants. They were also used in most private houses, but as many trends and fashions change, they have not been as popular since the end of WWII. In most establishments they will appear alongside a pepper pot and in more upmarket venues as part of a condiment set that will also include mustard, vinegar. Not all salt shaker styles will make it obvious that they contain salt.
If they are glass you will be able to see the white substance inside, but if it is not possible to see what is inside, there is way of telling which is which. The saltshaker will only have one hole on the top whereas the pepper part will have up to 8. It has been said that this is an attempt to limit salt intake for health reasons but there may have been other reasons when the items where first manufactured. As there are so many different types, collecting them is now an acceptable hobby. It is easy to pick a set up for a couple of s but there are some that can run into quite a lot more.
Over the years the style of the shaker has changed. Where as they would have all been roughly the same size and shape, it is now possible to get them in the shape of almost everything you can think off. Instead of being a slightly oval glass case with a flat bottom and screw top, they can be designed to look like animals cars, cartoon characters of famous people. It is not only the classical ones that are collected now but also the novelty ones. It is still possible to buy a salt shaker although it is an item that does not appear on many wedding gift lists.
The UK Needs A Strategy For Farming And Future Food Production
The UK's largest manufacturing industry is food production is but the final report from the soon-to-be-abolished Sustainable Development Commission (SDC) released in late March has criticised the lack of Government plans for its future.
Its review of the last decade argues that the Government must be actively involved in promoting sustainable food production and feeding growing populations healthily from locally grown food in order to meet the rising challenge of food poverty rather than relying on a "leave it to the market" approach.
The NFU (UK National Farmers' Union) had also highlighted the issue of a lack of Government involvement at its annual conference in February 2011, where NFU president Peter Kendall, argued that the country needs a properly thought-through food strategy.
Otherwise the country will depend more and more on food imports, he said,.
Escalating prices since 2008 have affected not only consumers but also farmers, who are having to pay more for both animal feed and fuel. Farmers also consistently complain about the pressure from the major superstore retailers driving down prices to unsustainably low levels, where the return to farmers is lower than the cost of producing foods.
Key areas for action highlighted in the SDC report include reducing food waste to landfill to zero by 2015, reflecting the cost of a nutritious and sustainable diet in benefit and minimum wage levels and ensuring schools include cooking skills in the curriculum.
It also stresses that the decline in UK food production and helping to expand sustainable production of vegetable and fruit crops needs to be
reversed.
reversed.
Boosting production to meet the population growth at the same time as protecting the environment are the major challenges for food producers now and in the future and arguably need direct government involvement.
The EU has already introduced some initiatives to withdraw the older generation of pesticides, some of which have been shown to be harmful to both the land and to human health. However, this has led to fears among UK growers of crops, vegetables and fruit, that there are currently few alternatives licensed and available to them.
There are more environmentally friendly low-chem agricultural products, including biopesticides, biofungicides and yield enhancers in the pipeline from the
biopesticides developers but they are very expensive to get through the trial, registration and licensing processes and it can take several years.
biopesticides developers but they are very expensive to get through the trial, registration and licensing processes and it can take several years.
This is just one instance of where a properly -funded, planned and government-driven food strategy can make a difference, not least if it were possible to get a common agreement between governments on the licencing criteria, rather than the country by country approach to regulation that can hamper efforts to get new, more environmentally friendly and sustainable agricultural products out to the producers who need to use them to increase productivity, protect their yield from wastage that results from attacks by pests and diseases, protect their land's fertility and to be able to bring healthier, residue free produce to consumers looking for healthy foods at a price they can afford.
Copyright (c) 2011 Alison
Withers
Withers
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