A lot of people are lousy cooks, and even good cooks don't know everything. Cooking is a skill that we improve upon throughout our lives. Going from someone who doesn't cook at all to a good cook who enjoys it will take a little time. These tips will improve your overall approach to cooking.
Keep your spices and herbs in a dark, cool place. Elements such as light and heat can cause your herbs to lose flavor quickly, resulting in less taste being added to your favorite dishes. It has been found that ground herbs and spices maintain their flavor for roughly a year. You may retain your spice's flavor for about 5 years. Storing your spices properly can help you achieve a longer shelf-life for your spices.
If you would like to start cooking more food on your own, take a trip to a local library or bookstore where you can find many cookbooks with recipes you can enjoy making at home. Focus on one recipe at a time and give yourself enough time to improve your cooking.
Being properly prepared is key to success in cooking for your family and friends. Take an inventory to be sure that everything that you will need is available. Get all of the items you need prepared the day before so there will be no rushing. With a good plan and everything in place, you will feel far less anxious.
When you are stir-frying, slice your cut of meat into thin pieces on the diagonal. This can take up much time and is also somewhat tricky. When the meat is not quite frozen, take it out of the freezer and slice it against the grain at an angle of 45 degrees.
Invest in a knife sharpener to make cutting any ingredient easier. If you try to cut using a dull knife, you will have a lot of difficulty, and it can also a very dangerous. You have a much higher chance of cutting yourself because you will probably have to force the knife through your food, instead of having to gently cut it.
For crispier French fries, let raw potatoes stand for 30 minutes in a cold pot of water. The fibers of raw cut potatoes that have been soaked in cold water prior to hitting the deep fryer, are stronger and can handle the heat better without breakage.
The downside of tasty ingredients like garlic and onions is that their flavors and smells transfer to your hands. Rubbing your hands on something made of stainless steel, such as your sink, can help to get rid of these odors. This helps clean your hands and keep you from transferring the smell onto your other foods.
Creating a delicious meal from basic ingredients is exciting. The process of making a new dish sometimes proves just as fun as when you get to eat it. The information in the article should have taught you how to improve your cooking skills and inspired you to want to learn how to cook better and in new ways. You will always discover and learn new things about cooking.
Thursday, July 31, 2014
Wednesday, July 30, 2014
The Best Cooking Advice For The Home Chef
Cooking is viewed by many as too time-consuming and bothersome to deal with. Find some good ways to achieve just that by reading the following article.
If you messed it up, you can use this trick to fix it and no one will be the wiser. Combine a tablespoon of starch with two tablespoons of water. Stir the mixture into a warm thin sauce to thicken it. Don't add all the starch at once, and avoid stirring erratically. Either of these could over-thicken the sauce.
When planning on seasoning meats, first use a little piece, before cooking all of it. A lot of dishes require you to season the meat with care. Avoid cooking the entire batch immediately after seasoning the meat. Cut a little piece of meat into a patty before cooking it thoroughly. This will give you the ability to adjust the seasoning in the rest of the meat if needed.
Have you ever had feelings of guilt when you have thrown away rotten fruit? You may wonder if it's okay to salvage them by trimming away the moldy parts. You should never eat or keep a piece of fruit that has any mold on it. Mold goes a lot deeper than you see and it can make you ill.
Cook your vegetables quickly to preserve flavor. Using slow cooking methods can rob vegetable of their taste and nutritional value. Vegetables cooked in these ways make healthier side dishes and ingredients in recipes. Discovering how to quickly cook veggies in a safe manner is an important step in preparing more nutritious vegetables.
You can use it on practically anything. Experiment with adding it to roasted seeds such as sunflower or pumpkin, or even sprinkle into salads and egg dishes. Everyone will be wondering what your secret ingredient is!
Garlic, like lots of other foods, has the unfortunate characteristics of absorbing into your hands. If you have a stainless steel sink, simply rub your hands vigorously on the inside of it, when you are finished handling the garlic. This serves to both clean your hands thoroughly and prevent the odors from seeping into any other food you are going to handle.
One good way to store extra sauce is to freeze it using ice cube trays. This makes it easier for you to make a quick meal which you can reheat at a later time. Sauce cubes made this way are safe and will taste great!
Do you have trouble deciding how long to grill your meat? Use a meat thermometer to tell when it is cooked properly. Meat thicker than 1.5 inches should be cooked under a closed grill.
Use airtight containers for flour, sugar and baking mixes in the kitchen. Airtight containers allow your food to remain safe from the elements and also prolongs their freshness. These containers can be bought at just about any store.
As pointed out in this article, cooking can be fun and entertaining. Taking the advice offered here can change your meal preparation time from humdrum to lively.
If you messed it up, you can use this trick to fix it and no one will be the wiser. Combine a tablespoon of starch with two tablespoons of water. Stir the mixture into a warm thin sauce to thicken it. Don't add all the starch at once, and avoid stirring erratically. Either of these could over-thicken the sauce.
When planning on seasoning meats, first use a little piece, before cooking all of it. A lot of dishes require you to season the meat with care. Avoid cooking the entire batch immediately after seasoning the meat. Cut a little piece of meat into a patty before cooking it thoroughly. This will give you the ability to adjust the seasoning in the rest of the meat if needed.
Have you ever had feelings of guilt when you have thrown away rotten fruit? You may wonder if it's okay to salvage them by trimming away the moldy parts. You should never eat or keep a piece of fruit that has any mold on it. Mold goes a lot deeper than you see and it can make you ill.
Cook your vegetables quickly to preserve flavor. Using slow cooking methods can rob vegetable of their taste and nutritional value. Vegetables cooked in these ways make healthier side dishes and ingredients in recipes. Discovering how to quickly cook veggies in a safe manner is an important step in preparing more nutritious vegetables.
You can use it on practically anything. Experiment with adding it to roasted seeds such as sunflower or pumpkin, or even sprinkle into salads and egg dishes. Everyone will be wondering what your secret ingredient is!
Garlic, like lots of other foods, has the unfortunate characteristics of absorbing into your hands. If you have a stainless steel sink, simply rub your hands vigorously on the inside of it, when you are finished handling the garlic. This serves to both clean your hands thoroughly and prevent the odors from seeping into any other food you are going to handle.
One good way to store extra sauce is to freeze it using ice cube trays. This makes it easier for you to make a quick meal which you can reheat at a later time. Sauce cubes made this way are safe and will taste great!
Do you have trouble deciding how long to grill your meat? Use a meat thermometer to tell when it is cooked properly. Meat thicker than 1.5 inches should be cooked under a closed grill.
Use airtight containers for flour, sugar and baking mixes in the kitchen. Airtight containers allow your food to remain safe from the elements and also prolongs their freshness. These containers can be bought at just about any store.
As pointed out in this article, cooking can be fun and entertaining. Taking the advice offered here can change your meal preparation time from humdrum to lively.
Tuesday, July 29, 2014
Take The Mystery Out Of Great Cooking With These Tips
You can get bored easily in your kitchen. However, when you cook for a hobby, everything changes. Your kitchen then becomes a place you enjoy, and the end product is a wonderful meal that you can share with others. This article will help you to warm up to your kitchen.
Give pie and tart crust a little longer baking time than you normally would for the best results. Judge their color, not the time in the oven to determine if they are done. They will be golden brown when cooked. The golden color is a sign that the sugars in the crust have finally caramelized.
The prep work is a very important part of assembling a home-cooked meal for family or friends. You need to have the ingredients readily available. Prepare everything you need for cooking ahead of time; don't forget the utensils! This will aid you in keeping calm and doing your best.
Slowly stir corn starch into simmering sauce to thicken. In a separate bowl, blend 1 Tbs of corn starch with 2 Tbs of water. Thicken the sauce by gradually adding this mixture to it. Add your starch slowly, then stir constantly to not over-thicken it.
Do you know that guilty feeling you get when you throw away fruit that has mold? Should you save fruits by cutting out moldy parts? No, it's not okay to remove the moldy parts. No healthy method of saving any fruit that is partly rotted exists. You should dispose of any rotten fruit, as mold penetrates further than the naked eye can see. Rotting food can carry a number of pathogens, so it is best to avoid the risk.
People often use more apples in fall and winter, but they will spoil if not stored properly. Warm, dry air rots apples quickly, so keep them in sealed or tied plastic bags and make sure they are stored in a refrigerator or a chilly basement. Make sure to check on them regularly, as one rotten apple means the rest are soon to follow.
Replacing some of your mashed potatoes with equal amounts of cauliflower is a healthy alternative, reducing fat and calories. Because cauliflower has a pretty bland taste, it blends well with the potatoes and enhances the flavors of the other ingredients. In addition, cauliflowers can blend into the same texture and color as potatoes, which makes cauliflower an excellent method of adding vegetables and decreasing calories from a mashed potato dish.
Do you want to take the guesswork out of deciding how long to leave your meat on the grill? Investing in a top-notch meat thermometer, such as an ultra-precise digital one, will let let you make sure that the meat is cooked correctly inside and out. Put the grill lid on to reduce cooking time for cuts that are more than an inch and a half thick.
Apply these concepts, and try thinking of some of your own, too! You are capable of cooking the sorts of meals that people linger over and that friends and family rave about. Having cooking be a hobby can brighten your diet and your life. The old adage of "home is where the heart is" can certainly begin in your kitchen.
Give pie and tart crust a little longer baking time than you normally would for the best results. Judge their color, not the time in the oven to determine if they are done. They will be golden brown when cooked. The golden color is a sign that the sugars in the crust have finally caramelized.
The prep work is a very important part of assembling a home-cooked meal for family or friends. You need to have the ingredients readily available. Prepare everything you need for cooking ahead of time; don't forget the utensils! This will aid you in keeping calm and doing your best.
Slowly stir corn starch into simmering sauce to thicken. In a separate bowl, blend 1 Tbs of corn starch with 2 Tbs of water. Thicken the sauce by gradually adding this mixture to it. Add your starch slowly, then stir constantly to not over-thicken it.
Do you know that guilty feeling you get when you throw away fruit that has mold? Should you save fruits by cutting out moldy parts? No, it's not okay to remove the moldy parts. No healthy method of saving any fruit that is partly rotted exists. You should dispose of any rotten fruit, as mold penetrates further than the naked eye can see. Rotting food can carry a number of pathogens, so it is best to avoid the risk.
People often use more apples in fall and winter, but they will spoil if not stored properly. Warm, dry air rots apples quickly, so keep them in sealed or tied plastic bags and make sure they are stored in a refrigerator or a chilly basement. Make sure to check on them regularly, as one rotten apple means the rest are soon to follow.
Replacing some of your mashed potatoes with equal amounts of cauliflower is a healthy alternative, reducing fat and calories. Because cauliflower has a pretty bland taste, it blends well with the potatoes and enhances the flavors of the other ingredients. In addition, cauliflowers can blend into the same texture and color as potatoes, which makes cauliflower an excellent method of adding vegetables and decreasing calories from a mashed potato dish.
Do you want to take the guesswork out of deciding how long to leave your meat on the grill? Investing in a top-notch meat thermometer, such as an ultra-precise digital one, will let let you make sure that the meat is cooked correctly inside and out. Put the grill lid on to reduce cooking time for cuts that are more than an inch and a half thick.
Apply these concepts, and try thinking of some of your own, too! You are capable of cooking the sorts of meals that people linger over and that friends and family rave about. Having cooking be a hobby can brighten your diet and your life. The old adage of "home is where the heart is" can certainly begin in your kitchen.
Monday, July 28, 2014
Potluck Zucchini Mozzarella Quiche Recipe
1/2 stick (1/4 cup) butter
4 cups diced zucchini (wash, do not peel)
1 cup diced onion
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp garlic powder
1/2 lb spicy sausage, chopped small
2 large eggs
2 cups shredded Mozzarella cheese
1 package (8 count) crescent rolls
In a large skillet, melt the butter over medium heat, then add the next 8 ingredients and cook until zucchini is just starting to get tender and sausage is fully cooked.
In a separate bowl, add the eggs, beat with a fork, then add the Mozzarella cheese and the zucchini mixture from skillet; stir to combine; set aside.
Preheat oven to 375 degrees and lightly butter or spray cooking oil into a 9x13 glass baking pan.
Roll out the crescent rolls, pinching the perforations closed, then lay into the baking pan, pressing to cover the bottom and slightly up the sides.
Pour the zucchini mixture evenly over the crescent rolls in the baking pan.
Bake, uncovered, in preheated oven at 375 degrees for 20 to 25 minutes or until bubbling hot and rolls are browned.
Remove and let sit for 10 minutes before cutting into squares to serve.
Will make 8 to 12 potluck size servings.
4 cups diced zucchini (wash, do not peel)
1 cup diced onion
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp garlic powder
1/2 lb spicy sausage, chopped small
2 large eggs
2 cups shredded Mozzarella cheese
1 package (8 count) crescent rolls
In a large skillet, melt the butter over medium heat, then add the next 8 ingredients and cook until zucchini is just starting to get tender and sausage is fully cooked.
In a separate bowl, add the eggs, beat with a fork, then add the Mozzarella cheese and the zucchini mixture from skillet; stir to combine; set aside.
Preheat oven to 375 degrees and lightly butter or spray cooking oil into a 9x13 glass baking pan.
Roll out the crescent rolls, pinching the perforations closed, then lay into the baking pan, pressing to cover the bottom and slightly up the sides.
Pour the zucchini mixture evenly over the crescent rolls in the baking pan.
Bake, uncovered, in preheated oven at 375 degrees for 20 to 25 minutes or until bubbling hot and rolls are browned.
Remove and let sit for 10 minutes before cutting into squares to serve.
Will make 8 to 12 potluck size servings.
Zesty Marinaded Garden Salad Potluck Recipe
8 cups diced cucumbers
4 cups halved grape tomatoes
1 cup finely diced sweet red bell pepper
1 cup finely diced sweet onion
1 Tbsp fresh basil
2 to 3 cups Zesty Italian dressing
Put all the vegetables and the basil in a big bowl.
Pour the Italian dressing over and toss combine.
Let sit out for 20 minutes before serving at room temperature.
Will serve 8 at a potluck and is easily doubled or tripled for larger gatherings.
4 cups halved grape tomatoes
1 cup finely diced sweet red bell pepper
1 cup finely diced sweet onion
1 Tbsp fresh basil
2 to 3 cups Zesty Italian dressing
Put all the vegetables and the basil in a big bowl.
Pour the Italian dressing over and toss combine.
Let sit out for 20 minutes before serving at room temperature.
Will serve 8 at a potluck and is easily doubled or tripled for larger gatherings.
Sunday, July 27, 2014
Potluck Cannellini Bean And Pea Salad Recipe
1/3 cup olive oil
1 small orange, zested and juiced
1 large lemon, zested and juiced
1 Tbsp Dijon mustard
4 cups canned or cooked cannellini beans, well drained
1 cup frozen peas, thawed (not cooked)
1 cup chopped walnuts, toasted
4 cups torn mixed green lettuce
In a large bowl, whisk together the olive oil, orange zest and juice, lemon zest and juice, lemon juice, and Dijon mustard.
Add the beans and peas to the bowl and toss to coat well; set aside.
Put walnuts in dry (unoiled) skillet over medium-low heat and shake gently until warm and fragrant; pour into beans/peas mixture in bowl and toss to combine.
Add the torn mixed green lettuce to the bowl and toss.
Serve at room temperature.
Will make 8 potluck size servings and may easily be doubled or tripled to serve more.
1 small orange, zested and juiced
1 large lemon, zested and juiced
1 Tbsp Dijon mustard
4 cups canned or cooked cannellini beans, well drained
1 cup frozen peas, thawed (not cooked)
1 cup chopped walnuts, toasted
4 cups torn mixed green lettuce
In a large bowl, whisk together the olive oil, orange zest and juice, lemon zest and juice, lemon juice, and Dijon mustard.
Add the beans and peas to the bowl and toss to coat well; set aside.
Put walnuts in dry (unoiled) skillet over medium-low heat and shake gently until warm and fragrant; pour into beans/peas mixture in bowl and toss to combine.
Add the torn mixed green lettuce to the bowl and toss.
Serve at room temperature.
Will make 8 potluck size servings and may easily be doubled or tripled to serve more.
Walnut Apple Potluck Salad Recipe
1/2 cup light mayonnaise
1/2 cup plain yogurt
2 Tbsp honey
3 to 4 tart apples, washed, cored, diced
2 small celery stalk, finely chopped
2 cups seedless sweet red grapes, halved
6 to 8 cups chopped romaine lettuce or other mixed greens blend
1 cup chopped walnuts
In a large serving bowl, whisk together the mayonnaise, yogurt, and honey until creamy.
Add the apples, celery, and grapes and stir gently until ingredients are well coated with dressing.
Cover and chill until ready to serve, then add lettuce to bowl, toss to coat, then add walnuts on top.
Will make 8 to 10 servings at a potluck.
1/2 cup plain yogurt
2 Tbsp honey
3 to 4 tart apples, washed, cored, diced
2 small celery stalk, finely chopped
2 cups seedless sweet red grapes, halved
6 to 8 cups chopped romaine lettuce or other mixed greens blend
1 cup chopped walnuts
In a large serving bowl, whisk together the mayonnaise, yogurt, and honey until creamy.
Add the apples, celery, and grapes and stir gently until ingredients are well coated with dressing.
Cover and chill until ready to serve, then add lettuce to bowl, toss to coat, then add walnuts on top.
Will make 8 to 10 servings at a potluck.
Saturday, July 26, 2014
Tex-Mex Style Cole Slaw Potluck Recipe
1 cup prepared Ranch style dressing
1 Tbsp fresh lime juice
1 tsp ground cumin
8 cups shredded cabbage or coleslaw mix
1/4 cup finely diced red onion
2 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped jalepano pepper
1 can (11 oz) Mexican style whole kernel corn, drained very well
1 cup finely shredded Pepper Jack cheese
In large serving bowl, whisk together the first 3 ingredients.
Add the remaining ingredients to the bowl and toss to combine well.
Refrigerate if not serving immediately.
Will make 8 potluck size servings.
1 Tbsp fresh lime juice
1 tsp ground cumin
8 cups shredded cabbage or coleslaw mix
1/4 cup finely diced red onion
2 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped jalepano pepper
1 can (11 oz) Mexican style whole kernel corn, drained very well
1 cup finely shredded Pepper Jack cheese
In large serving bowl, whisk together the first 3 ingredients.
Add the remaining ingredients to the bowl and toss to combine well.
Refrigerate if not serving immediately.
Will make 8 potluck size servings.
Spicy Sweet Potato Strata Potluck Recipe
4 cups finely diced sweet potatoes
2 Tbsp olive oil
1 Tbsp Sriracha hot chili sauce
8 large eggs
1-1/4 cups milk
1/2 tsp kosher salt
1 lb bacon, diced and fried crisp
1 cup finely shredded Cheddar cheese
1 canister (16 oz size) Large flaky refrigerator biscuits
Preheat oven to 350 degrees. Coat a 9x13 glass baking dish with cooking oil.
Prepare sweet potatoes: Cover a baking sheet with aluminum foil. Put sweet potatoes in a large bowl and drizzle in the olive oil and Sriracha sauce, tossing the sweet potatoes until they are coated well. Turn sweet potatoes out onto baking sheet and bake in preheated oven for 20 to 30 minutes until they are just fork tender; remove and let stand at room temperature until cooled.
In a large bowl, whisk the eggs, milk, and salt until well blended. To the bowl, add the cooked/cooled sweet potatoes, the bacon, and 1/2 cup cheese, stirring to combine.
In the prepared 9x13 baking dish, arrange the 8 biscuits evenly spacing them. Pour the sweet potato mixture evenly over the biscuits.
Bake (uncovered) in preheated oven for 25 to 30 minutes or until the biscuits are golden brown.
Cover the baking dish with aluminum foil and return to oven to bake 10 minutes longer.
Remove foil, sprinkle with remaining 1/2 cup cheese and let stand at room temperature for 5 to 10 minutes before cutting to serve.
Will make 8 to 10 potluck size servings.
2 Tbsp olive oil
1 Tbsp Sriracha hot chili sauce
8 large eggs
1-1/4 cups milk
1/2 tsp kosher salt
1 lb bacon, diced and fried crisp
1 cup finely shredded Cheddar cheese
1 canister (16 oz size) Large flaky refrigerator biscuits
Preheat oven to 350 degrees. Coat a 9x13 glass baking dish with cooking oil.
Prepare sweet potatoes: Cover a baking sheet with aluminum foil. Put sweet potatoes in a large bowl and drizzle in the olive oil and Sriracha sauce, tossing the sweet potatoes until they are coated well. Turn sweet potatoes out onto baking sheet and bake in preheated oven for 20 to 30 minutes until they are just fork tender; remove and let stand at room temperature until cooled.
In a large bowl, whisk the eggs, milk, and salt until well blended. To the bowl, add the cooked/cooled sweet potatoes, the bacon, and 1/2 cup cheese, stirring to combine.
In the prepared 9x13 baking dish, arrange the 8 biscuits evenly spacing them. Pour the sweet potato mixture evenly over the biscuits.
Bake (uncovered) in preheated oven for 25 to 30 minutes or until the biscuits are golden brown.
Cover the baking dish with aluminum foil and return to oven to bake 10 minutes longer.
Remove foil, sprinkle with remaining 1/2 cup cheese and let stand at room temperature for 5 to 10 minutes before cutting to serve.
Will make 8 to 10 potluck size servings.
Friday, July 25, 2014
Savory Potluck Strata Recipe
3 large fresh eggs
3 cups milk
1 cup heavy cream (or half-n-half if you prefer)
2 Tbsp Dijon mustard
kosher salt and black pepper to taste
4 cups day old bread, cut or torn into 1 inch pieces
2 Tbsp finely chopped onion
2 cups finely chopped fresh vegetables (your choice). Choose what is in season at the market. - asparagus, peas, green beans, squash, etc.
2 cups shredded Cheddar cheese (or other kind you like).
Preheat oven to 425 degrees. Spray a 9x13 baking dish with cooking spray, or butter the dish.
Whisk the eggs, milk, cream, Dijon, and salt and pepper together in a bowl.
Add the bread pieces and mix gently until the bread is soaked, then add the onion and vegetables and stir to combine.
Spoon half the mixture into the dish, then sprinkle half the cheese on top, then spread the remaining bread on and finish with the remaining cheese.
Cover with aluminum foil and bake in preheated oven for 20 minutes.
Remove foil and continue baking for 10 minutes or until the cheese is golden brown.
Remove and let sit before serving. May be served hot or at room temperature.
Will serve 8 to 10 at a potluck, but recipe may be doubled or tripled for large crowds.
3 cups milk
1 cup heavy cream (or half-n-half if you prefer)
2 Tbsp Dijon mustard
kosher salt and black pepper to taste
4 cups day old bread, cut or torn into 1 inch pieces
2 Tbsp finely chopped onion
2 cups finely chopped fresh vegetables (your choice). Choose what is in season at the market. - asparagus, peas, green beans, squash, etc.
2 cups shredded Cheddar cheese (or other kind you like).
Preheat oven to 425 degrees. Spray a 9x13 baking dish with cooking spray, or butter the dish.
Whisk the eggs, milk, cream, Dijon, and salt and pepper together in a bowl.
Add the bread pieces and mix gently until the bread is soaked, then add the onion and vegetables and stir to combine.
Spoon half the mixture into the dish, then sprinkle half the cheese on top, then spread the remaining bread on and finish with the remaining cheese.
Cover with aluminum foil and bake in preheated oven for 20 minutes.
Remove foil and continue baking for 10 minutes or until the cheese is golden brown.
Remove and let sit before serving. May be served hot or at room temperature.
Will serve 8 to 10 at a potluck, but recipe may be doubled or tripled for large crowds.
Ritz Cracker Green Bean Casserole Recipe
8 cups fresh green beans, trimmed, washed, cut in half
1 Tbsp salt
8 pieces bacon, diced
1 small onion, finely diced
1/2 cup sliced almonds
1/4 cup real mayonnaise
1 container (8 oz) sour cream
1/2 cup shredded Cheddar cheese
1 small can sliced water chestnuts
kosher salt and black pepper to taste
1/4 cup butter
1/4 tsp garlic powder
1 "tube" of Ritz crackers, crushed
Fill a large saucepan with cold water and 1 Tbsp of salt and bring to a boil. Add the beans and let them come back up to a boil, then boil for 3 minutes. Meanwhile, fill a large bowl with ice and water. When beans are done boiling, drain through a colander, then dump the beans in the ice water and cool for 1 minute.
Remove to a paper towel covered surface to dry.
Preheat oven to 350 degrees and butter a large casserole dish.
Get out a large skillet and put over medium-high heat. Add the bacon pieces and fry, stirring, until crisp. Add the onion to the skillet and fry just until transparent.
Add the beans to the skillet and continue cooking, stirring steadily, just until beans are heated through and they start to develop some color; remove skillet from heat.
Stir into the beans the mayonnaise, sour cream, Cheddar cheese, and chestnuts, then taste and add salt and pepper as needed. Turn bean mixture out into the prepared casserole dish.
In a separate small saucepan, melt the butter and garlic powder together, then stir in the crushed Ritz crackers until well coated.
Sprinkle the cracker crumbs evenly over the bean mixture in casserole dish.
Bake, uncovered, in the preheated oven at 350 degrees for 45 to 55 minutes or until bubbling hot.
Will serve 8 to 10 at a potluck setting.
1 Tbsp salt
8 pieces bacon, diced
1 small onion, finely diced
1/2 cup sliced almonds
1/4 cup real mayonnaise
1 container (8 oz) sour cream
1/2 cup shredded Cheddar cheese
1 small can sliced water chestnuts
kosher salt and black pepper to taste
1/4 cup butter
1/4 tsp garlic powder
1 "tube" of Ritz crackers, crushed
Fill a large saucepan with cold water and 1 Tbsp of salt and bring to a boil. Add the beans and let them come back up to a boil, then boil for 3 minutes. Meanwhile, fill a large bowl with ice and water. When beans are done boiling, drain through a colander, then dump the beans in the ice water and cool for 1 minute.
Remove to a paper towel covered surface to dry.
Preheat oven to 350 degrees and butter a large casserole dish.
Get out a large skillet and put over medium-high heat. Add the bacon pieces and fry, stirring, until crisp. Add the onion to the skillet and fry just until transparent.
Add the beans to the skillet and continue cooking, stirring steadily, just until beans are heated through and they start to develop some color; remove skillet from heat.
Stir into the beans the mayonnaise, sour cream, Cheddar cheese, and chestnuts, then taste and add salt and pepper as needed. Turn bean mixture out into the prepared casserole dish.
In a separate small saucepan, melt the butter and garlic powder together, then stir in the crushed Ritz crackers until well coated.
Sprinkle the cracker crumbs evenly over the bean mixture in casserole dish.
Bake, uncovered, in the preheated oven at 350 degrees for 45 to 55 minutes or until bubbling hot.
Will serve 8 to 10 at a potluck setting.
Thursday, July 24, 2014
Potluck Reuben Roll Ups
1 canister (8 count) crescent rolls
1/4 lb corned beef, thin sliced
1/2 cup Swiss cheese, grated very fine
1/2 cup good sauerkraut, drained well
1/2 cup traditional 1000 Island dressing
1 Tbsp milk
Preheat the oven to 375 degrees.
Unroll the crescent rolls out onto a work surface, pinching the perforations closed.
Evenly distribute the corned beef over the dough, then sprinkle evenly with the cheese, then the sauerkraut.
Starting at the long end, tightly roll the dough over the filling, forming a log.
Place on ungreased baking sheet with the seam facing down.
Bake in preheated oven at 375 degrees for 12 to 15 minutes or until roll is deep golden brown.
Remove and let cool, then slice into 1 inch thick circles and arrange on a platter to serve.
In a bowl, mix together the 1000 Island dressing and milk until smooth and serve alongside the Reuben Rolls as a topping.
Will make 24 bite size potluck appetizers.
1/4 lb corned beef, thin sliced
1/2 cup Swiss cheese, grated very fine
1/2 cup good sauerkraut, drained well
1/2 cup traditional 1000 Island dressing
1 Tbsp milk
Preheat the oven to 375 degrees.
Unroll the crescent rolls out onto a work surface, pinching the perforations closed.
Evenly distribute the corned beef over the dough, then sprinkle evenly with the cheese, then the sauerkraut.
Starting at the long end, tightly roll the dough over the filling, forming a log.
Place on ungreased baking sheet with the seam facing down.
Bake in preheated oven at 375 degrees for 12 to 15 minutes or until roll is deep golden brown.
Remove and let cool, then slice into 1 inch thick circles and arrange on a platter to serve.
In a bowl, mix together the 1000 Island dressing and milk until smooth and serve alongside the Reuben Rolls as a topping.
Will make 24 bite size potluck appetizers.
Quinoa Mixed 4 Bean Salad Recipe
1 garlic clove, grated
1/2 cup apple cider vinegar
1/2 cup olive oil
1 tsp kosher salt
black pepper to taste
1 can (15 oz) kidney beans
1 can (15 oz) black beans
1 can (15 oz) cannellini beans
1 can (15 oz) garbanzo beans
1 small sweet red bell pepper, diced
1 small sweet red onion, diced
1 stalk celery, diced
1/4 cup chopped flat leaf parsley
6 cups cooked quinoa
In a large serving bowl, whisk together the garlic, vinegar, olive oil, salt, and black pepper until frothy.
Drain and rinse all the beans well, then add to the bowl with the dressing; stir gently to combine.
Add the remaining ingredients and stir gently until well blended.
Serve chilled or at room temperature.
Will serve 8 to 10 at a potluck setting.
1/2 cup apple cider vinegar
1/2 cup olive oil
1 tsp kosher salt
black pepper to taste
1 can (15 oz) kidney beans
1 can (15 oz) black beans
1 can (15 oz) cannellini beans
1 can (15 oz) garbanzo beans
1 small sweet red bell pepper, diced
1 small sweet red onion, diced
1 stalk celery, diced
1/4 cup chopped flat leaf parsley
6 cups cooked quinoa
In a large serving bowl, whisk together the garlic, vinegar, olive oil, salt, and black pepper until frothy.
Drain and rinse all the beans well, then add to the bowl with the dressing; stir gently to combine.
Add the remaining ingredients and stir gently until well blended.
Serve chilled or at room temperature.
Will serve 8 to 10 at a potluck setting.
Wednesday, July 23, 2014
Potluck Pizza Pasta Salad Recipe
16 oz combination wagonwheel and corkscrew pasta
4 oz olive oil
4 oz red wine vinegar
1 garlic clove, minced
1/2 Tbsp oregano leaves
1/2 tsp Dijon mustard
16 oz diced fresh mozzarella
8 oz fresh sliced mushrooms
4 oz pepperoni, cut in small strips
4 oz diced green bell pepper
6 Roma tomatoes, diced
1 small sweet onion, diced
Cook pasta according to directions on box, making sure they are al dente. Drain well and let sit out to cool.
In a large bowl, whisk together the next 5 ingredients.
Add the drained pasta to the bowl, stirring to combine, then add the remaining ingredients and toss gently to combine.
Taste and add seasoning as needed.
Serve at room temperature.
Will serve 8 to 10 at a potluck.
4 oz olive oil
4 oz red wine vinegar
1 garlic clove, minced
1/2 Tbsp oregano leaves
1/2 tsp Dijon mustard
16 oz diced fresh mozzarella
8 oz fresh sliced mushrooms
4 oz pepperoni, cut in small strips
4 oz diced green bell pepper
6 Roma tomatoes, diced
1 small sweet onion, diced
Cook pasta according to directions on box, making sure they are al dente. Drain well and let sit out to cool.
In a large bowl, whisk together the next 5 ingredients.
Add the drained pasta to the bowl, stirring to combine, then add the remaining ingredients and toss gently to combine.
Taste and add seasoning as needed.
Serve at room temperature.
Will serve 8 to 10 at a potluck.
What You Can Learn About Meal Preparation
There are a number of ways to refer to good food. Look for ways to use these tips to improve your cooking skills.
Keep a few pointers in mind if you plan to attempt cooking with skewers. Avoid round metal skewers and stick to square or twisted types.
Your spices and herbs should always be stored in a cool and dark place. Common kitchen conditions, such as heat, light, and humidity, will destroy the flavor of herbs and spices. Usually, a freshly ground spice or herb will keep its flavor for around a year. Spices in their whole form can be stored for between 3 to 5 years. If the spices are stored properly, they will stay fresh for a longer period.
Always keep your spices away from light in a cool place. By storing them in excessive light and heat, their shelf life will decrease. Storing your spices in a cool location far from direct sunlight will help them last longer and taste better. Your culinary preparations will taste better if your spices are fresh.
Having knives that are very sharp is essential when cooking. Dull knives are difficult to use and they are dangerous to cut with too. You can cut yourself because you are forcing the knife through the food, use a sharp knife.
When you cook vegetables quickly over high heat, their quality is best. The longer you cook vegetables, the less flavor and nutrition they have. Vegetables cooked in these ways make healthier side dishes and ingredients in recipes. Discovering how to quickly cook veggies in a safe manner is an important step in preparing more nutritious vegetables.
When you store some ingredients, like flour, baking mixes, and sugar, use airtight containers. Avoid exposure to moisture and insects by sealing food in airtight containers. Almost every store has some form of them, and they are usually inexpensive.
When you do this, you can enjoy your favorite fresh fruits all year. Additionally, you may be able to keep some fruits frozen and enjoy them during months when they are not available in stores.
Cooking doesn't have to be an exact science; that's baking. But you should still measure the amount of oil you cook with. Pouring straight from a bottle does not give you an accurate idea of how much fat you are using, which can result in overindulgence. This lets you keep an eye on just how much oil you use.
Leave the bone in a roast when you are cooking and pressed for time. The bone acts as a conduit to draw heat to the center of your roast, helping the roast to cook more quickly. Once the roast has finished cooking, it is easy to go in there and remove the bone.
The stress of making dinner can be alleviated by prepping certain ingredients the night before. You can marinate the meat, make sauces, grate cheese and cut up veggies before retiring for the evening. Cooking will be less stressful if you have prepared everything in advance.
Everyone needs food to live; it holds a huge importance in life. Utilize these tips to improve the quality of your food.
Keep a few pointers in mind if you plan to attempt cooking with skewers. Avoid round metal skewers and stick to square or twisted types.
Your spices and herbs should always be stored in a cool and dark place. Common kitchen conditions, such as heat, light, and humidity, will destroy the flavor of herbs and spices. Usually, a freshly ground spice or herb will keep its flavor for around a year. Spices in their whole form can be stored for between 3 to 5 years. If the spices are stored properly, they will stay fresh for a longer period.
Always keep your spices away from light in a cool place. By storing them in excessive light and heat, their shelf life will decrease. Storing your spices in a cool location far from direct sunlight will help them last longer and taste better. Your culinary preparations will taste better if your spices are fresh.
Having knives that are very sharp is essential when cooking. Dull knives are difficult to use and they are dangerous to cut with too. You can cut yourself because you are forcing the knife through the food, use a sharp knife.
When you cook vegetables quickly over high heat, their quality is best. The longer you cook vegetables, the less flavor and nutrition they have. Vegetables cooked in these ways make healthier side dishes and ingredients in recipes. Discovering how to quickly cook veggies in a safe manner is an important step in preparing more nutritious vegetables.
When you store some ingredients, like flour, baking mixes, and sugar, use airtight containers. Avoid exposure to moisture and insects by sealing food in airtight containers. Almost every store has some form of them, and they are usually inexpensive.
When you do this, you can enjoy your favorite fresh fruits all year. Additionally, you may be able to keep some fruits frozen and enjoy them during months when they are not available in stores.
Cooking doesn't have to be an exact science; that's baking. But you should still measure the amount of oil you cook with. Pouring straight from a bottle does not give you an accurate idea of how much fat you are using, which can result in overindulgence. This lets you keep an eye on just how much oil you use.
Leave the bone in a roast when you are cooking and pressed for time. The bone acts as a conduit to draw heat to the center of your roast, helping the roast to cook more quickly. Once the roast has finished cooking, it is easy to go in there and remove the bone.
The stress of making dinner can be alleviated by prepping certain ingredients the night before. You can marinate the meat, make sauces, grate cheese and cut up veggies before retiring for the evening. Cooking will be less stressful if you have prepared everything in advance.
Everyone needs food to live; it holds a huge importance in life. Utilize these tips to improve the quality of your food.
Tuesday, July 22, 2014
Potluck Party Cheese Ball Recipe
8 oz finely shredded medium or sharp Cheddar cheese
1/4 cup finely minced onion
8 oz cream cheese, softened to room temperature
2 Tbsp real mayonnaise
2 Tbsp chopped chives
1 cup finely chopped nuts
Put all the ingredients (EXCEPT chopped nuts) in a large bowl and mix together well. Put the chopped nuts in a bowl.
Form a ball with your hands, then roll the cheese ball around in the chopped nuts, pressing the nuts onto the cheese ball until it is well coated.
Cover with plastic food wrap and chill until ready to serve.
Serve with a small cheese knife alongside a bowl of sturdy crackers.
Will make enough for a small to medium potluck gathering - about 10 to 12 snack size servings.
1/4 cup finely minced onion
8 oz cream cheese, softened to room temperature
2 Tbsp real mayonnaise
2 Tbsp chopped chives
1 cup finely chopped nuts
Put all the ingredients (EXCEPT chopped nuts) in a large bowl and mix together well. Put the chopped nuts in a bowl.
Form a ball with your hands, then roll the cheese ball around in the chopped nuts, pressing the nuts onto the cheese ball until it is well coated.
Cover with plastic food wrap and chill until ready to serve.
Serve with a small cheese knife alongside a bowl of sturdy crackers.
Will make enough for a small to medium potluck gathering - about 10 to 12 snack size servings.
The Best Cooking Tips And Useful Advice
Once you know the basics of cooking, it can be a lot of fun. This article is here to help you acquire new cooking skills. Once you have enough practice behind you, you will be able to prepare anything.
Your spices and herbs should be stored in a cool and dark area. The flavor of the spices and herbs will decrease if they are kept in areas with light, humidity, and heat. Ground herbs and spices can retain full flavor for about a year. Whole spices are hardier, and will retain their robust flavoring for several years. Storing your spices properly can help you achieve a longer shelf-life for your spices.
Get a cookbook with easy recipes or a specific theme you find interesting to get you started. Try looking online or to your local library or bookstore. Experiment with several recipes, and give yourself the time in perfecting your cooking skills.
Preparation is one of the most important things that you will have to do before you cook a meal for your friends or family. Ensure that you aren't missing important ingredients before you start cooking. Set all of the non-perishable ingredients and utensils out the day ahead. This will allow you to cook without having to worry.
Always slice your meat thinly and on the bias when you are cooking stir-fry. It can be a tedious, lengthy process. You should take the meat out when it reaches a firm state yet not frozen, and slice across the grain at an angle of 45 degrees.
They behave like sponges and absorb the water. To avoid this problem, use a damp cloth to wipe the mushroom clean.
Save time and money by freezing leftover sauce in ice cube trays in the freezer. Then, at a later date, it is a simple process to reheat the cubes on your stove top in a pan. No worries, because the sauce is still quite edible after being frozen in ice cube trays.
Burgers will often stick to a grill. Once they are stuck it can be very difficult to get them off of the grill and have them still maintain their shape. Try brushing a thin coating of vegetable oil on the grill or pan to keep food from sticking.
Optimize your efforts when making your own chicken stock. When you prepare stock, make a large amount, so it can be frozen for later use. Having this delicious chicken stock on hand will be useful when you are making soups, casseroles, stews and so much more. Just cool your stock and freeze it in heavyweight Ziploc freezer bags.
Try to read all the labels of the ingredients that you buy. There can be some ingredients in foods that are unhealthy. You need to see to it that the ingredients are not high in sugar or sodium because both may cause complications to your health if consumed in large quantities.
As previously stated, cooking skills are easily attained and mastered. All it takes is some time and the desire to learn. You can improve your cooking skills and feel more comfortable in your kitchen if you make use of this article's advice. With the proper attitude, cooking could be an exciting activity.
Your spices and herbs should be stored in a cool and dark area. The flavor of the spices and herbs will decrease if they are kept in areas with light, humidity, and heat. Ground herbs and spices can retain full flavor for about a year. Whole spices are hardier, and will retain their robust flavoring for several years. Storing your spices properly can help you achieve a longer shelf-life for your spices.
Get a cookbook with easy recipes or a specific theme you find interesting to get you started. Try looking online or to your local library or bookstore. Experiment with several recipes, and give yourself the time in perfecting your cooking skills.
Preparation is one of the most important things that you will have to do before you cook a meal for your friends or family. Ensure that you aren't missing important ingredients before you start cooking. Set all of the non-perishable ingredients and utensils out the day ahead. This will allow you to cook without having to worry.
Always slice your meat thinly and on the bias when you are cooking stir-fry. It can be a tedious, lengthy process. You should take the meat out when it reaches a firm state yet not frozen, and slice across the grain at an angle of 45 degrees.
They behave like sponges and absorb the water. To avoid this problem, use a damp cloth to wipe the mushroom clean.
Save time and money by freezing leftover sauce in ice cube trays in the freezer. Then, at a later date, it is a simple process to reheat the cubes on your stove top in a pan. No worries, because the sauce is still quite edible after being frozen in ice cube trays.
Burgers will often stick to a grill. Once they are stuck it can be very difficult to get them off of the grill and have them still maintain their shape. Try brushing a thin coating of vegetable oil on the grill or pan to keep food from sticking.
Optimize your efforts when making your own chicken stock. When you prepare stock, make a large amount, so it can be frozen for later use. Having this delicious chicken stock on hand will be useful when you are making soups, casseroles, stews and so much more. Just cool your stock and freeze it in heavyweight Ziploc freezer bags.
Try to read all the labels of the ingredients that you buy. There can be some ingredients in foods that are unhealthy. You need to see to it that the ingredients are not high in sugar or sodium because both may cause complications to your health if consumed in large quantities.
As previously stated, cooking skills are easily attained and mastered. All it takes is some time and the desire to learn. You can improve your cooking skills and feel more comfortable in your kitchen if you make use of this article's advice. With the proper attitude, cooking could be an exciting activity.
Monday, July 21, 2014
Potluck Peanut Butter Krispy Bars Recipe
1 cup creamy peanut butter
3 Tbsp butter, softened
1 cup powdered sugar
3 Tbsp milk
3 cups rice krispy cereal
1/4 cup semi-sweet chocolate bits, melted
In a large mixing bowl, add the peanut butter and butter, then with electric mixer on medium speed, beat until well combined.
Then add the powdered sugar and milk and beat on medium speed until light and fluffy.
Add the cereal and use a rubber spatula to fold in until combined.
Press this mixture into a 9 inch square baking pan lined with parchment paper if you wish for easier removal.
Put in refrigerator to get firm.
Melt the chocolate bits over warm water in a double boiler, then drizzle over the top of the bars. Once the chocolate hardents, cut into squares and serve.
Will make about 16 to 24 small snacks for a potluck setting.
3 Tbsp butter, softened
1 cup powdered sugar
3 Tbsp milk
3 cups rice krispy cereal
1/4 cup semi-sweet chocolate bits, melted
In a large mixing bowl, add the peanut butter and butter, then with electric mixer on medium speed, beat until well combined.
Then add the powdered sugar and milk and beat on medium speed until light and fluffy.
Add the cereal and use a rubber spatula to fold in until combined.
Press this mixture into a 9 inch square baking pan lined with parchment paper if you wish for easier removal.
Put in refrigerator to get firm.
Melt the chocolate bits over warm water in a double boiler, then drizzle over the top of the bars. Once the chocolate hardents, cut into squares and serve.
Will make about 16 to 24 small snacks for a potluck setting.
Use These Handy Tips To Master The Art Of Cooking
There are a couple of important things you should now if you would like to become a better book. This article will give you information about how to master the art of cooking. These handy tips can help you find out what steps you should take.
When cooking or preparing for someone important, such as your boss or a new date, it is best to cook food that you are good at. Do not attempt to whip up a new dish or use an ingredient you have never used before. This will help to make cooking more enjoyable and less stressful.
If you make sauce, freeze it into ice cubs to use later on. This way, when you want to make an easy meal another night, all you have to do is reheat it in a saute pan. No worries, because the sauce is still quite edible after being frozen in ice cube trays.
Do you want to take the guesswork out of deciding how long to leave your meat on the grill? Using a meat thermometer can help ensure that your meat is cooked thoroughly. You should close the grill lid when you are cooking meat that is 1.5 inches thick or thicker to cut down on the grilling time.
A good cook will have their utensils and ingredients well organized. You will consistently find it difficult to locate necessary items in a disorganized kitchen. It is a good idea to have separate storage space for similar items. As an example, parsley and basil are spices, so they should be stored in a cabinet together with all of the other spices.
Replace your spices twice a year. If you keep them longer than this, they may lose their flavor. If you buy too much of a spice, give it to someone you love!
Before preparing any sort of dish, you must ensure that your utensils are clean. If your utensils still have food in them, it can ruin what you are trying to cook. Another concern is the potential cost to your health, as you could possibly be exposed to bacteria.
Good organizational skills can help you avoid cooking mishaps. Having an organized cooking area will ensure that you are productive when cooking. Stay organized, as it will help you keep up with what you have and you won't be wasting food or money.
When you make boxed mac and cheese, closely follow the directions. The macaroni will be cooked just right and the creamy goodness of the cheese melting everywhere will be a crowd-pleaser. Serve your dish with a nice serving spoon. Season with pepper to your liking, and you're ready to go!
Think about making your own stock for more flavor. It is possible to utilize resealable bags to store any excess in the freezer if you prepare large quantities. This allows you to have savory homemade stock available that you can use for various dishes, like soup. Making homemade stock ensures that you know what is in it and that it isn't made with preservatives.
In conclusion, in order to become the best cook you can be, you must be knowledgeable. Some people have a knack for cooking, while others have to learn the hard way. If you follow the advice in this article, you will be that much closer to becoming that great cook that was always hiding inside.
When cooking or preparing for someone important, such as your boss or a new date, it is best to cook food that you are good at. Do not attempt to whip up a new dish or use an ingredient you have never used before. This will help to make cooking more enjoyable and less stressful.
If you make sauce, freeze it into ice cubs to use later on. This way, when you want to make an easy meal another night, all you have to do is reheat it in a saute pan. No worries, because the sauce is still quite edible after being frozen in ice cube trays.
Do you want to take the guesswork out of deciding how long to leave your meat on the grill? Using a meat thermometer can help ensure that your meat is cooked thoroughly. You should close the grill lid when you are cooking meat that is 1.5 inches thick or thicker to cut down on the grilling time.
A good cook will have their utensils and ingredients well organized. You will consistently find it difficult to locate necessary items in a disorganized kitchen. It is a good idea to have separate storage space for similar items. As an example, parsley and basil are spices, so they should be stored in a cabinet together with all of the other spices.
Replace your spices twice a year. If you keep them longer than this, they may lose their flavor. If you buy too much of a spice, give it to someone you love!
Before preparing any sort of dish, you must ensure that your utensils are clean. If your utensils still have food in them, it can ruin what you are trying to cook. Another concern is the potential cost to your health, as you could possibly be exposed to bacteria.
Good organizational skills can help you avoid cooking mishaps. Having an organized cooking area will ensure that you are productive when cooking. Stay organized, as it will help you keep up with what you have and you won't be wasting food or money.
When you make boxed mac and cheese, closely follow the directions. The macaroni will be cooked just right and the creamy goodness of the cheese melting everywhere will be a crowd-pleaser. Serve your dish with a nice serving spoon. Season with pepper to your liking, and you're ready to go!
Think about making your own stock for more flavor. It is possible to utilize resealable bags to store any excess in the freezer if you prepare large quantities. This allows you to have savory homemade stock available that you can use for various dishes, like soup. Making homemade stock ensures that you know what is in it and that it isn't made with preservatives.
In conclusion, in order to become the best cook you can be, you must be knowledgeable. Some people have a knack for cooking, while others have to learn the hard way. If you follow the advice in this article, you will be that much closer to becoming that great cook that was always hiding inside.
Sunday, July 20, 2014
Mushroom Strata Potluck Recipe
1 tsp butter
1 tsp cooking oil
1 lb white button mushrooms, cleaned and coarse chopped
1/2 cup finely chopped Italian sausage
2 small onions, finely diced
3 garlic cloves, grated
4 large eggs
1 cup milk
1/2 cup sour cream
kosher salt and black pepper to taste
pinch red pepper flakes
4 cups cubed day-old bread
1/2 cup shredded cheese, any you like.
In a large skillet over medium heat, add the butter, oil, and mushrooms and cook, stirring, until the mushrooms soften. Add the sausage and cook thoroughly, then add the onions and cook until onions become slightly translucent, then add the garlic and cook for 1 minute longer; remove from heat and set aside.
Preheat oven to 400 degrees.
In a bowl, mix together the eggs, milk, sour cream, and add salt, pepper, and red pepper flakes as needed; set aside.
Arrange the cubed bread in a baking dish.
Spoon the mushroom mixture from the skillet evenly over the bread, mixing slightly to distribute the ingredients.
Pour over the top the egg/milk mixture, stirring gently just enough to make sure it covers all the ingredients well.
Evenly sprinkle the cheese on top, cover the dish with aluminum foil, and bake in preheated oven for 40 minutes, then uncover the dish and bake an additional 15 minutes or until the casserole is golden brown.
Let rest for 5 to 10 minutes before serving.
Will make 8 to 10 potluck size servings.
1 tsp cooking oil
1 lb white button mushrooms, cleaned and coarse chopped
1/2 cup finely chopped Italian sausage
2 small onions, finely diced
3 garlic cloves, grated
4 large eggs
1 cup milk
1/2 cup sour cream
kosher salt and black pepper to taste
pinch red pepper flakes
4 cups cubed day-old bread
1/2 cup shredded cheese, any you like.
In a large skillet over medium heat, add the butter, oil, and mushrooms and cook, stirring, until the mushrooms soften. Add the sausage and cook thoroughly, then add the onions and cook until onions become slightly translucent, then add the garlic and cook for 1 minute longer; remove from heat and set aside.
Preheat oven to 400 degrees.
In a bowl, mix together the eggs, milk, sour cream, and add salt, pepper, and red pepper flakes as needed; set aside.
Arrange the cubed bread in a baking dish.
Spoon the mushroom mixture from the skillet evenly over the bread, mixing slightly to distribute the ingredients.
Pour over the top the egg/milk mixture, stirring gently just enough to make sure it covers all the ingredients well.
Evenly sprinkle the cheese on top, cover the dish with aluminum foil, and bake in preheated oven for 40 minutes, then uncover the dish and bake an additional 15 minutes or until the casserole is golden brown.
Let rest for 5 to 10 minutes before serving.
Will make 8 to 10 potluck size servings.
Valuable Cooking Advice Straight From The Pros
Have you ever sat down to a gourmet meal and wondered how on earth a person could make such a delightful dish? This article is filled with all sorts of valuable cooking advice.
Adding cauliflower to your mashed potatoes is a great way to reduce the amount of fat and calories they contain. You should use equal portions of potatoes and cauliflower when making this delicious side. Cauliflower's bland taste makes it easier for it to blend with the potatoes, so that you can't taste it, and it picks up other ingredients. You'll still be able to enjoy mashed potatoes, but with less fat and calories!
When you are planning to use skewers for your cooking, always soak wooden skewers for at least thirty minutes in water prior to use. Being soaked in the water prevents them from getting burned when exposed to the cooking heat. Instead of cooking food on a single skewer, opt for two parallel skewers. This prevents the ingredients from sliding off into the fire.
When purchasing your ingredients for preparing a recipe, you should read all of the labels. Many common cooking ingredients include substances that may not be very healthy. Pay special attention to carbohydrate and salt content, as eating too much of these can be especially dangerous.
By doing this, your fruits will remain fresh for the entire year. This is also a good way to have access to fruits that are out of season.
When you are preparing food that you must season, do it a little at a time instead of all at the beginning. You can be sure that you are not cooking away the extra flavoring, but instead are making the desired impact that you want your spices to have.
Measure out your cooking oils carefully. By measuring how much oil you use when cooking, you can lower fat levels in your meals better than if you just pour the oil straight from bottle to pan. By doing this, you will know exactly how much oil you use.
You can make dried tomatoes yourself. Start by slicing a ripe tomato one-half inch thick, or you can cut Roma tomatoes in half lengthwise. Next, lightly salt the open sides and place them salt-side up on a wire cooling rack. Set the rack on a cookie sheet in an oven at 190 degrees for a 10 hours. Put them in plastic bags for freezer storage. You can put the dried tomatoes with fresh herbs in a jar with olive oil to preserve them. The jars can be kept in the refrigerator for up to 2 weeks.
Unripened fruits should be placed into a plastic bag with holes in it. As a fruit ripens, it produces ethylene gas. When they are placed in a perforated bag, the air can circulate, which ensures the ethylene gas is absorbed, so the fruit retains its great taste.
Use the helpful things that you have learned from this article. Your guests will begin to inquire where you learned your new secrets.
Adding cauliflower to your mashed potatoes is a great way to reduce the amount of fat and calories they contain. You should use equal portions of potatoes and cauliflower when making this delicious side. Cauliflower's bland taste makes it easier for it to blend with the potatoes, so that you can't taste it, and it picks up other ingredients. You'll still be able to enjoy mashed potatoes, but with less fat and calories!
When you are planning to use skewers for your cooking, always soak wooden skewers for at least thirty minutes in water prior to use. Being soaked in the water prevents them from getting burned when exposed to the cooking heat. Instead of cooking food on a single skewer, opt for two parallel skewers. This prevents the ingredients from sliding off into the fire.
When purchasing your ingredients for preparing a recipe, you should read all of the labels. Many common cooking ingredients include substances that may not be very healthy. Pay special attention to carbohydrate and salt content, as eating too much of these can be especially dangerous.
By doing this, your fruits will remain fresh for the entire year. This is also a good way to have access to fruits that are out of season.
When you are preparing food that you must season, do it a little at a time instead of all at the beginning. You can be sure that you are not cooking away the extra flavoring, but instead are making the desired impact that you want your spices to have.
Measure out your cooking oils carefully. By measuring how much oil you use when cooking, you can lower fat levels in your meals better than if you just pour the oil straight from bottle to pan. By doing this, you will know exactly how much oil you use.
You can make dried tomatoes yourself. Start by slicing a ripe tomato one-half inch thick, or you can cut Roma tomatoes in half lengthwise. Next, lightly salt the open sides and place them salt-side up on a wire cooling rack. Set the rack on a cookie sheet in an oven at 190 degrees for a 10 hours. Put them in plastic bags for freezer storage. You can put the dried tomatoes with fresh herbs in a jar with olive oil to preserve them. The jars can be kept in the refrigerator for up to 2 weeks.
Unripened fruits should be placed into a plastic bag with holes in it. As a fruit ripens, it produces ethylene gas. When they are placed in a perforated bag, the air can circulate, which ensures the ethylene gas is absorbed, so the fruit retains its great taste.
Use the helpful things that you have learned from this article. Your guests will begin to inquire where you learned your new secrets.
Saturday, July 19, 2014
Molasses Dressed Hoppin John Salad Recipe
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 cup apple cider vinegar
1/4 cup light molasses
1/4 cup olive oil
2 garlic cloves, grated
2 bags (10 oz ea) frozen black eyed peas, thawed and drained well
3 stalks celery, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small sweet red onion, diced
1/4 cup finely chopped flat leaf parsley
4 slices bacon, diced and fried crispy
In a large serving bowl, whisk together the first 7 ingredients.
Add the remaining ingredients (EXCEPT bacon) to the bowl and toss gently to combine.
Cover bowl and refrigerate for 1 hour; stir several times during hour.
When ready to serve, remove from refrigerator and toss gently again.
Serve with bacon crumbles on top. May be served cold or room temperature.
Will make 10 to 12 servings for a potluck.
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 cup apple cider vinegar
1/4 cup light molasses
1/4 cup olive oil
2 garlic cloves, grated
2 bags (10 oz ea) frozen black eyed peas, thawed and drained well
3 stalks celery, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small sweet red onion, diced
1/4 cup finely chopped flat leaf parsley
4 slices bacon, diced and fried crispy
In a large serving bowl, whisk together the first 7 ingredients.
Add the remaining ingredients (EXCEPT bacon) to the bowl and toss gently to combine.
Cover bowl and refrigerate for 1 hour; stir several times during hour.
When ready to serve, remove from refrigerator and toss gently again.
Serve with bacon crumbles on top. May be served cold or room temperature.
Will make 10 to 12 servings for a potluck.
No More Ramen: Real Cooking Tips For Real Food
Have you had dishes at restaurants that you really felt curious about? Have you ever tried to reproduce the meal for yourself in your own kitchen? You can use these suggestions to cook your favorite meals, or make new ones. People of all ages, from teens to grannies, love to cook.
If you have not yet cooked with skewers you should definitely consider this fact. Twisted or square shaped metal skewers hold the food better than round ones will.
Overdo it a little when you bake a pie crust. Go past the usual pale tan color and take them to a caramel gold. This golden color means that the sugar used in the crust has caramelized, giving the crust a crisp and sweet flavor.
Spices should be stored in a cool and dark place. Your spices will not last as long if they are exposed to light, heat or humidity. Keep spices fresh by storing them away from light and humidity. This will help every meal that you prepare taste better.
This trick can save you a ton of work and it can be used immediately. Mix together 1 tablespoon cornstarch and 2 tablespoons of water. Continually stir the sauce while adding corn starch slowly. Add your starch solution slowly to ensure just the right consistency.
If you are cooking an important meal for a significant person, such as a boss or a date, you should not serve a dish you've never attempted to cook before. You can avoid stress by sticking to familiar recipes and food you enjoy. This will help to make cooking more enjoyable and less stressful.
If you wish to have crispy French fries, then you should soak the potatoes in cool water for 30 minutes and then fry them. Soaking the potatoes helps to make the fibers within them stronger, which makes them better able to handle the heat during frying.
These will work as a sponge and soak up the water. Instead, get a wet, clean cloth and wipe off the mushroom by hand.
Use airtight containers to store baking mixes, sugar and flour. Airtight containers offer the advantages of keeping bugs out of your food products and keeping your food fresh for a longer period of time. These containers can be bought at almost any store and are totally worth it!
Preserve the flavor of your herbs and spices by storing them in an area with low light and cool temperatures. If you keep spices above the oven or in hot places, they will lose their flavor.
You should consider replacing your spices about twice a year. Spices lose their flavor if kept too long. If you have spices that you don't intend to use any time soon, give it as a gift to someone who will use it.
You are now ready to start producing restaurant standard food in your own kitchen. Think of new and innovative recipes and techniques that will make your meals fit for a gourmet. Because there are so many different foods from so many different cultures, the possibilities are endless!
If you have not yet cooked with skewers you should definitely consider this fact. Twisted or square shaped metal skewers hold the food better than round ones will.
Overdo it a little when you bake a pie crust. Go past the usual pale tan color and take them to a caramel gold. This golden color means that the sugar used in the crust has caramelized, giving the crust a crisp and sweet flavor.
Spices should be stored in a cool and dark place. Your spices will not last as long if they are exposed to light, heat or humidity. Keep spices fresh by storing them away from light and humidity. This will help every meal that you prepare taste better.
This trick can save you a ton of work and it can be used immediately. Mix together 1 tablespoon cornstarch and 2 tablespoons of water. Continually stir the sauce while adding corn starch slowly. Add your starch solution slowly to ensure just the right consistency.
If you are cooking an important meal for a significant person, such as a boss or a date, you should not serve a dish you've never attempted to cook before. You can avoid stress by sticking to familiar recipes and food you enjoy. This will help to make cooking more enjoyable and less stressful.
If you wish to have crispy French fries, then you should soak the potatoes in cool water for 30 minutes and then fry them. Soaking the potatoes helps to make the fibers within them stronger, which makes them better able to handle the heat during frying.
These will work as a sponge and soak up the water. Instead, get a wet, clean cloth and wipe off the mushroom by hand.
Use airtight containers to store baking mixes, sugar and flour. Airtight containers offer the advantages of keeping bugs out of your food products and keeping your food fresh for a longer period of time. These containers can be bought at almost any store and are totally worth it!
Preserve the flavor of your herbs and spices by storing them in an area with low light and cool temperatures. If you keep spices above the oven or in hot places, they will lose their flavor.
You should consider replacing your spices about twice a year. Spices lose their flavor if kept too long. If you have spices that you don't intend to use any time soon, give it as a gift to someone who will use it.
You are now ready to start producing restaurant standard food in your own kitchen. Think of new and innovative recipes and techniques that will make your meals fit for a gourmet. Because there are so many different foods from so many different cultures, the possibilities are endless!
Friday, July 18, 2014
Minty Citrus Fruit Salad Recipe
1/4 cup finely chopped fresh mint
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1/4 cup natural honey
1 can (15 oz) pineapple chunks (or fresh)
1 large cantaloupe, cut bite sized pieces
3 cups berries (any in season)
2 cups seedless grapes, halved
1 tart apple, washed, cored, diced
1 cup chopped pecans or other nuts
In a large serving bowl, put the mint, lime juice, orange juice, and honey, and whisk until well blended and slightly frothy.
Add to the bowl the everything EXCEPT the nuts, and stir gently to combine.
Cover bowl and refrigerate for at least 1 hour.
Stir again gently before serving, then top with nuts and serve.
Will serve 8 small portions at a potluck, but can easily be doubled or tripled for larger crowds.
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1/4 cup natural honey
1 can (15 oz) pineapple chunks (or fresh)
1 large cantaloupe, cut bite sized pieces
3 cups berries (any in season)
2 cups seedless grapes, halved
1 tart apple, washed, cored, diced
1 cup chopped pecans or other nuts
In a large serving bowl, put the mint, lime juice, orange juice, and honey, and whisk until well blended and slightly frothy.
Add to the bowl the everything EXCEPT the nuts, and stir gently to combine.
Cover bowl and refrigerate for at least 1 hour.
Stir again gently before serving, then top with nuts and serve.
Will serve 8 small portions at a potluck, but can easily be doubled or tripled for larger crowds.
Learning New Cooking Tips That Will Amaze You!
It is a no brainer. We need to eat to live. But, there is much more to eating than surviving. Something that is better than eating food that is amazing is to cook something amazing. The following tips will help you improve your cooking abilities.
Cool, dark and dry places are ideal for keeping herbs and spices. If your spices are exposed to moisture, heat, or light they may lose their flavor. Ground herbs and spices can retain full flavor for about a year. Whole spices can keep their flavor for up to five years. When stored properly, spice stay fresh for longer periods of time.
Don't add the dressing until right before serving. It is essential that the prep work is completed before cooking commences. If you are cooking a complex dish, take some of the stress out of it by having your needed ingredients lined up and ready. You can save yourself a lot of stress by doing as much preparation ahead of time as you can.
The longer the cooking process, the more nutrients that you lose from most vegetables. Allow your vegetables to keep their nutritional benefits by cooking them quickly, or eating them raw!
These seasonings can also add unexpected flavor to other foods. Scrambled eggs taste delicious with it, or you can create a tasty snack by sprinkling it over roasted pumpkin seeds. People will wonder where that burst of flavor is coming from.
Whatever you may be cooking, using fresh foods is always better than canned, dried, or frozen. Whenever possible, incorporate fresh ingredients; they enhance the flavor of other ingredients and may even be less expensive.
When you make chicken stock make as much as you can. Instead of making just what you need, make a huge pot so you have some to freeze and use later. A rich chicken stock makes a savory base for soups, stews and other dishes. Simply cool the stock, and then freeze it into Ziploc, heavyweight freezer bags.
Always make sure to read labels on any ingredients you are purchasing for a recipe. There are many common supplies in cooking that contain unhealthy ingredients that are hidden. Too much salt, sugar, and those dreaded unpronounceable chemicals can really alter the flavors of dishes and be generally unhealthy for you.
If you're pressed for time and are making a roast, it helps if you fix a bone-in roast. You will see that the meat will cook in a shorter amount of time because the bone will help carry the heat directly inside of the roaster. Once the meat has finished cooking, remove the bone prior to serving.
If you do not have time to cook for your family, prepare things in advance. You could pre-cut the vegetables, pre-mix the sauce, or even prepare the meat marinade prior to heading off to bed. You will feel much relief the next day, and cooking will be more of a pleasure.
Learn some cooking skills and have fun at it! Take these suggestions, and include little touches of them in your cooking. Your skills in the kitchen will improve, and people will be clamoring for your culinary gems.
Cool, dark and dry places are ideal for keeping herbs and spices. If your spices are exposed to moisture, heat, or light they may lose their flavor. Ground herbs and spices can retain full flavor for about a year. Whole spices can keep their flavor for up to five years. When stored properly, spice stay fresh for longer periods of time.
Don't add the dressing until right before serving. It is essential that the prep work is completed before cooking commences. If you are cooking a complex dish, take some of the stress out of it by having your needed ingredients lined up and ready. You can save yourself a lot of stress by doing as much preparation ahead of time as you can.
The longer the cooking process, the more nutrients that you lose from most vegetables. Allow your vegetables to keep their nutritional benefits by cooking them quickly, or eating them raw!
These seasonings can also add unexpected flavor to other foods. Scrambled eggs taste delicious with it, or you can create a tasty snack by sprinkling it over roasted pumpkin seeds. People will wonder where that burst of flavor is coming from.
Whatever you may be cooking, using fresh foods is always better than canned, dried, or frozen. Whenever possible, incorporate fresh ingredients; they enhance the flavor of other ingredients and may even be less expensive.
When you make chicken stock make as much as you can. Instead of making just what you need, make a huge pot so you have some to freeze and use later. A rich chicken stock makes a savory base for soups, stews and other dishes. Simply cool the stock, and then freeze it into Ziploc, heavyweight freezer bags.
Always make sure to read labels on any ingredients you are purchasing for a recipe. There are many common supplies in cooking that contain unhealthy ingredients that are hidden. Too much salt, sugar, and those dreaded unpronounceable chemicals can really alter the flavors of dishes and be generally unhealthy for you.
If you're pressed for time and are making a roast, it helps if you fix a bone-in roast. You will see that the meat will cook in a shorter amount of time because the bone will help carry the heat directly inside of the roaster. Once the meat has finished cooking, remove the bone prior to serving.
If you do not have time to cook for your family, prepare things in advance. You could pre-cut the vegetables, pre-mix the sauce, or even prepare the meat marinade prior to heading off to bed. You will feel much relief the next day, and cooking will be more of a pleasure.
Learn some cooking skills and have fun at it! Take these suggestions, and include little touches of them in your cooking. Your skills in the kitchen will improve, and people will be clamoring for your culinary gems.
Thursday, July 17, 2014
Mexican Cornbread Wedges Recipe
1 Tbsp cooking oil
1/2 cup diced onion
1 lb ground beef
kosher salt and black pepper to taste
1 tsp garlic powder
1 pkg (1.5 oz) taco seasoning powder mix
1/2 cup diced green bell pepper
1/2 cup diced yellow, orange, or red bell pepper
2 cups Mexican style cornbread mix
3 Tbsp oil
1 egg, beaten
1 jar (16 oz) favorite chunky salsa
1 cup shredded Cheddar cheese
1-1/4 cups milk
Preheat oven to 425 degrees and get out a 10 inch oven-proof skillet. Put skillet over medium heat and add oil, onion, ground beef, salt, and pepper. Cook until beef is no longer pink.
To the beef in skillet add the garlic powder, taco seasoning mix, and 3/4 cup water, and stir to combine. Dump the beef mixture out of the skillet into a bowl; set aside.
Remove skillet from heat, then lightly spray the skillet with cooking oil.
Evenly spread the diced pepper into the skillet and spoon the beef mixture on top, spreading evenly.
In a separate bowl, stir together the final 6 ingredients until a semi-smooth batter forms. Pour this batter evenly over the beef in skillet.
Bake in preheated oven at 425 degrees for 45 to 50 minutes or until the cornbread is cooked thoroughly and is golden brown around the edges.
Remove and allow to cool for 5 minutes, then place a serving plate over the skillet and flip over to remove the cornbread onto the plate.
Cut into small wedges to serve.
Will make 8 to 12 potluck size servings.
1/2 cup diced onion
1 lb ground beef
kosher salt and black pepper to taste
1 tsp garlic powder
1 pkg (1.5 oz) taco seasoning powder mix
1/2 cup diced green bell pepper
1/2 cup diced yellow, orange, or red bell pepper
2 cups Mexican style cornbread mix
3 Tbsp oil
1 egg, beaten
1 jar (16 oz) favorite chunky salsa
1 cup shredded Cheddar cheese
1-1/4 cups milk
Preheat oven to 425 degrees and get out a 10 inch oven-proof skillet. Put skillet over medium heat and add oil, onion, ground beef, salt, and pepper. Cook until beef is no longer pink.
To the beef in skillet add the garlic powder, taco seasoning mix, and 3/4 cup water, and stir to combine. Dump the beef mixture out of the skillet into a bowl; set aside.
Remove skillet from heat, then lightly spray the skillet with cooking oil.
Evenly spread the diced pepper into the skillet and spoon the beef mixture on top, spreading evenly.
In a separate bowl, stir together the final 6 ingredients until a semi-smooth batter forms. Pour this batter evenly over the beef in skillet.
Bake in preheated oven at 425 degrees for 45 to 50 minutes or until the cornbread is cooked thoroughly and is golden brown around the edges.
Remove and allow to cool for 5 minutes, then place a serving plate over the skillet and flip over to remove the cornbread onto the plate.
Cut into small wedges to serve.
Will make 8 to 12 potluck size servings.
Make Cooking A Pleasure With These Kitchen Basics
Whether you live alone or with a big, and rather hungry, family, cooking is an essential skill to have. Having cooking skills generally means being able to make more nutritious food, saving money, and being better able to entertain guests. The article below will provide some valuable information that can make cooking a pleasure.
Spices and herbs should be stored in a dark and cool area. Humidity, light and heat can cause your spices and herbs to lose their flavor. Usually, ground herbs and spices retain their flavor for 12 months. Spices that are raw, or whole, can keep the original flavor for as long as five years, though it usually falls somewhere between three and five. When stored in the correct place, they will keep their freshness for longer.
Spices should be kept somewhere cool and dark. Storing them out exposes them to light, excessive heat and humidity, which can reduce their shelf life. Your spices will have a longer shelf life and retain their good taste if stored in a dark, cool spot. These fresh spices will help add flavor to your meals, making them tastier!
Apples spoil quickly if stored incorrectly. Warm, dry air will make apples rot, so keep them in the fridge or cellar in plastic bags. Make sure you take a look at them throughout the season; a simple rotten apple can easily ruin the rest of the bunch.
Are you aiming to reduce the amount of fat and calories you consume in your mashed potatoes without having to give up taste or texture? If so, consider replacing a certain amount of the potatoes with cauliflower. The somewhat bland taste of cauliflower helps it to blend seamlessly with your potatoes while picking up the other ingredients. When they're mashed, cauliflowers have the same appearance and consistency as potatoes, too. Adding a little cauliflower can take calories out of your favorite mashed potato recipes and add in a little vegetable goodness, too.
Vegetables should be cooked rapidly to obtain peak results. Taste and nutritional value suffer when vegetables are slow-cooked. These cooking techniques make the vegetables more healthy overall. Only cook vegetables as much as you have to, in order to preserve their taste and nutritional value.
Garlic may be a tasty addition to your meals, but the smell that stays on your hands is a bit of a downside. After using garlic or other foods with odors that stick to your hands, all you need to do is rub your hands on a piece of stainless steel, like your sink. This will clean your hands, while preventing any odors from being transferred to the next food item you touch.
Chicken broth is a great cooking base for vegetables. Using chicken broth will prevent the vegetables from sticking in the pan as well as add some tasty flavor at the same time. Chicken broth is readily available at most grocery stores, and it is very affordably priced.
When you can cook for yourself and your family, you will benefit. As these tips can show you, you can be a better cook no matter what type of food you like! Though everyone enjoys a quick burger from the drive thru, even more enjoy the tastiness of a home prepared meal.
Wednesday, July 16, 2014
Mexican Mixed Bean Salad Recipe
1 cup white wine vinegar
1/4 cup olive oil
1 Tbsp brown sugar
1/2 tsp kosher salt
1/2 tsp black pepper
dash chili powder (to taste)
2 cans (15 oz ea) garbanzo beans, drained and rinsed
2 cans (15 oz ea) cannelini beans, drained and rinsed
2 pkgs (10 oz ea) frozen baby lima beans, thawed and drained
3 regular size carrots, finely diced
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
1 or 2 jalepenos, finely diced
Optional: mixed greens for serving
Put the first 6 ingredients in a large serving bowl and whisk vigorously until frothy.
Add the remaining ingredients and stir together gently until well coated.
Cover bowl and refrigerate for 1 hour, stirring several times during the hour, then stir again just before serving.
Will serve 10 to 12 at a potluck.
May be served over mixed greens if you like.
1/4 cup olive oil
1 Tbsp brown sugar
1/2 tsp kosher salt
1/2 tsp black pepper
dash chili powder (to taste)
2 cans (15 oz ea) garbanzo beans, drained and rinsed
2 cans (15 oz ea) cannelini beans, drained and rinsed
2 pkgs (10 oz ea) frozen baby lima beans, thawed and drained
3 regular size carrots, finely diced
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
1 or 2 jalepenos, finely diced
Optional: mixed greens for serving
Put the first 6 ingredients in a large serving bowl and whisk vigorously until frothy.
Add the remaining ingredients and stir together gently until well coated.
Cover bowl and refrigerate for 1 hour, stirring several times during the hour, then stir again just before serving.
Will serve 10 to 12 at a potluck.
May be served over mixed greens if you like.
Why It Is Important To Learn How To Cook
Have you ever sat down to a gourmet meal and wondered how on earth a person could make such a delightful dish? The information in the following article can turn anyone into a skilled chef.
Before preparing a nice meal for friends and relations, be sure to make a good plan. Make sure you have everything you need to make your food. Plan out your cooking the day before. Make sure all the necessary utensils are clean and ready to use.
Doing so allows you to focus on the cooking itself.
Slice meats into thin strips on the bias when prepping for stir-fry. This can require some time and some effort. Take the meat out of the freezer when it's firm to the touch, and slice across the grain at an angle of 45 degrees.
When trying a new seasoning for your meat, season one small piece and sample prior to cooking the entire batch of meat. Dishes like meatballs, meatloaf and hamburgers need to be seasoned carefully. Therefore, you should never cook the whole cut of meat after seasoning it. Rather, set aside a small bit of the meat and cook it the same way you will make the rest. This is a good way to find out if you got the seasoning right.
Texture and taste don't have to suffer when you are trying to lighten up your mashed potatoes. Cauliflower makes for a great substitute to help drop the fat and calorie content. You will not even taste the cauliflower in with the potatoes, because it is so bland. Cauliflower is also the same texture and color of potatoes when mashed so it's a great way to add more veggies, while lowering calories from classic mashed potatoes.
There are few things more frustrating in grilling than going to flip a burger and finding that it has stuck to the grill. The way to prevent this is to coat the grill with some vegetable oil prior to putting any food on the grill.
Accurately measure the amounts of cooking oil you use! To have a lower amount of fat added to your cooking, make sure you measure your cooking oil carefully instead of just pouring right from the bottle to the pan. You will also be able to monitor how much oil you will be using.
Consider drying your very own tomatoes. Dry your own by slicing ripe tomatoes 1/2" thick, or cut Romas in half, lengthwise. You should place them on cooling rack, and salt them lightly with the cut side up. Put the rack on a baking sheet, and slow-bake in an oven that is set to 190 degrees for about 10 hours. Store in plastic bags in the freezer. Another option is to place the tomatoes in a jar and cover them with fresh herbs and olive oil. When refrigerated, they will last a minimum of two weeks.
This article has very useful advice. Your guests will begin to inquire where you learned your new secrets.
Before preparing a nice meal for friends and relations, be sure to make a good plan. Make sure you have everything you need to make your food. Plan out your cooking the day before. Make sure all the necessary utensils are clean and ready to use.
Doing so allows you to focus on the cooking itself.
Slice meats into thin strips on the bias when prepping for stir-fry. This can require some time and some effort. Take the meat out of the freezer when it's firm to the touch, and slice across the grain at an angle of 45 degrees.
When trying a new seasoning for your meat, season one small piece and sample prior to cooking the entire batch of meat. Dishes like meatballs, meatloaf and hamburgers need to be seasoned carefully. Therefore, you should never cook the whole cut of meat after seasoning it. Rather, set aside a small bit of the meat and cook it the same way you will make the rest. This is a good way to find out if you got the seasoning right.
Texture and taste don't have to suffer when you are trying to lighten up your mashed potatoes. Cauliflower makes for a great substitute to help drop the fat and calorie content. You will not even taste the cauliflower in with the potatoes, because it is so bland. Cauliflower is also the same texture and color of potatoes when mashed so it's a great way to add more veggies, while lowering calories from classic mashed potatoes.
There are few things more frustrating in grilling than going to flip a burger and finding that it has stuck to the grill. The way to prevent this is to coat the grill with some vegetable oil prior to putting any food on the grill.
Accurately measure the amounts of cooking oil you use! To have a lower amount of fat added to your cooking, make sure you measure your cooking oil carefully instead of just pouring right from the bottle to the pan. You will also be able to monitor how much oil you will be using.
Consider drying your very own tomatoes. Dry your own by slicing ripe tomatoes 1/2" thick, or cut Romas in half, lengthwise. You should place them on cooling rack, and salt them lightly with the cut side up. Put the rack on a baking sheet, and slow-bake in an oven that is set to 190 degrees for about 10 hours. Store in plastic bags in the freezer. Another option is to place the tomatoes in a jar and cover them with fresh herbs and olive oil. When refrigerated, they will last a minimum of two weeks.
This article has very useful advice. Your guests will begin to inquire where you learned your new secrets.
Tuesday, July 15, 2014
Italian Vegetable Penne Salad Recipe
16 oz penne
1 bag (16 oz) frozen Italian vegetables, thawed
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives
Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes.
Drain pasta and veggies into a colander and let sit.
Put the next 5 ingredients in a large bowl and whisk until frothy.
To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing.
Taste and season as needed. May be served room temperature or cooled.
Will serve 10 to 12 at a potluck.
1 bag (16 oz) frozen Italian vegetables, thawed
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives
Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes.
Drain pasta and veggies into a colander and let sit.
Put the next 5 ingredients in a large bowl and whisk until frothy.
To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing.
Taste and season as needed. May be served room temperature or cooled.
Will serve 10 to 12 at a potluck.
Impress All Of Your Friends With These Cooking Ideas
Do you like a wide variety of foods? Can you never get enough sweets, and find yourself craving them? Or, how about ethnic foods? Have you ever thought about preparing these types of dishes in your own kitchen? Now you can start cooking these dishes yourself! Continue reading this article for tips on how to all types of foods correctly, creating amazing meals as a result!
Always store your spices in a cool and dark place. Their flavors are weakened significantly by things like heat, light and humidity. Herbs and ground spices usually retain their flavor up to a year. Spices that are whole will retain flavor longer, closer to 3-5 years. Proper storage is essential to maintaining fresh, robust flavors.
Preparation is one of the most important things that you will have to do before you cook a meal for your friends or family. Save yourself time and trouble by having all your ingredients ready. Set all of the non-perishable ingredients and utensils out the day ahead. Having everything ready will take some of the stress off and increase the chances of your success.
Do not throw your sauce away. This simple trick can save it. Mix 2 tablespoons water and 1 tablespoon cornstarch into a bowl. Stir this solution into your simmering thin sauce until it thickens. Be sure to add the mixed starch slowly, you don't want the sauce to get too thick.
Adding cauliflower to your mashed potatoes is a great way to reduce the amount of fat and calories they contain. You should use equal portions of potatoes and cauliflower when making this delicious side. Cauliflower's subtle flavors blend in with the potatoes and other ingredients easily. Cauliflower also matches the color and texture of the potatoes. This is a great way to add veggies and eliminate calories from a favorite dish.
Mushrooms will absorb the water like a sponge. The right way to clean the mushrooms would be by hand, using a clean, wet cloth.
When cooking vegetables, try cooking them in chicken broth. Chicken broth is a great way to add flavor to your vegetables while keeping them from sticking to your pan. Chicken broth is usually available for relatively low prices at most grocery stores.
If you're using wooden skewers to cook, try soaking them in water for half an hour first. This step will stop the skewer from burning while it is being used. You can make sure that food stays on your skewers by skewing the food with parallel skewers.
When buying ingredients to cook with, always read the label. There are a variety of ingredients that, while common, are not the healthiest. Make sure the ingredients you get don't contain too much sugar or sodium, because each may account for certain health problems if overused.
Heeding this advice will put you on the road to making the dishes that you crave. Look for new flavors by trying different ingredients, spices or sauces. Perhaps you will even find a new favorite food in the process! Utilize the tips in this article, and let your sense of taste guide you to becoming the next best chef.
Always store your spices in a cool and dark place. Their flavors are weakened significantly by things like heat, light and humidity. Herbs and ground spices usually retain their flavor up to a year. Spices that are whole will retain flavor longer, closer to 3-5 years. Proper storage is essential to maintaining fresh, robust flavors.
Preparation is one of the most important things that you will have to do before you cook a meal for your friends or family. Save yourself time and trouble by having all your ingredients ready. Set all of the non-perishable ingredients and utensils out the day ahead. Having everything ready will take some of the stress off and increase the chances of your success.
Do not throw your sauce away. This simple trick can save it. Mix 2 tablespoons water and 1 tablespoon cornstarch into a bowl. Stir this solution into your simmering thin sauce until it thickens. Be sure to add the mixed starch slowly, you don't want the sauce to get too thick.
Adding cauliflower to your mashed potatoes is a great way to reduce the amount of fat and calories they contain. You should use equal portions of potatoes and cauliflower when making this delicious side. Cauliflower's subtle flavors blend in with the potatoes and other ingredients easily. Cauliflower also matches the color and texture of the potatoes. This is a great way to add veggies and eliminate calories from a favorite dish.
Mushrooms will absorb the water like a sponge. The right way to clean the mushrooms would be by hand, using a clean, wet cloth.
When cooking vegetables, try cooking them in chicken broth. Chicken broth is a great way to add flavor to your vegetables while keeping them from sticking to your pan. Chicken broth is usually available for relatively low prices at most grocery stores.
If you're using wooden skewers to cook, try soaking them in water for half an hour first. This step will stop the skewer from burning while it is being used. You can make sure that food stays on your skewers by skewing the food with parallel skewers.
When buying ingredients to cook with, always read the label. There are a variety of ingredients that, while common, are not the healthiest. Make sure the ingredients you get don't contain too much sugar or sodium, because each may account for certain health problems if overused.
Heeding this advice will put you on the road to making the dishes that you crave. Look for new flavors by trying different ingredients, spices or sauces. Perhaps you will even find a new favorite food in the process! Utilize the tips in this article, and let your sense of taste guide you to becoming the next best chef.
Monday, July 14, 2014
Italian Meatball Casserole Recipe
1 pkg (18 oz size) frozen fully-cooked Italian style meatballs, THAWED
1 pkg (16 oz size) large refrigerated buttermilk biscuits
1 jar (14 oz size) any good prepared marinara or spaghetti sauce
6 oz finely shredded Mozzarella cheese
Lightly coat a glass 9x13 inch baking dish with cooking spray.
Preheat oven to 375 degrees.
Open biscuits and separate into 8 biscuits, then cut each biscuit into 8 pieces (a scissors works well for this).
Put cut up biscuits and thawed meatballs in a large bowl, add the red sauce, and toss gently to coat well.
Dump the mixture into the prepared baking dish.
Bake in preheated oven at 375 for 30 to 35 minutes or until the edges are rich golden brown.
Sprinkle the shredded cheese evenly over the top and return the baking dish to the oven and continue baking for about 3 to 4 minutes or until the cheese melts and begins to get light golden brown on top.
Remove and let stand for 7 to 10 minutes before cutting to serve.
Will make 8 to 10 potluck size servings.
1 pkg (16 oz size) large refrigerated buttermilk biscuits
1 jar (14 oz size) any good prepared marinara or spaghetti sauce
6 oz finely shredded Mozzarella cheese
Lightly coat a glass 9x13 inch baking dish with cooking spray.
Preheat oven to 375 degrees.
Open biscuits and separate into 8 biscuits, then cut each biscuit into 8 pieces (a scissors works well for this).
Put cut up biscuits and thawed meatballs in a large bowl, add the red sauce, and toss gently to coat well.
Dump the mixture into the prepared baking dish.
Bake in preheated oven at 375 for 30 to 35 minutes or until the edges are rich golden brown.
Sprinkle the shredded cheese evenly over the top and return the baking dish to the oven and continue baking for about 3 to 4 minutes or until the cheese melts and begins to get light golden brown on top.
Remove and let stand for 7 to 10 minutes before cutting to serve.
Will make 8 to 10 potluck size servings.
Improve Your Cooking Skills With These Easy To Follow Tips
Eating is, of course, one of the survival necessities of human beings. Why would anyone just want to survive? As fulfilling as eating can be, cooking a great meal is equally as fulfilling. This article will address a few ways that you can improve your cooking skills.
Meat should always be thinly sliced and cut on the bias if you are adding it to a stir-fry. Some people find it difficult to cut the meat thin, but it is very important. Then take the meat of out the freezer when it has firmed up a little, but has not frozen yet, and cut the meat at 45 degrees with the grain.
Apples turn ripe in the early fall; therefore, they should be stored in a cool, dry place. Store them in your fridge or basement, in plastic bags that are loosely tied, as they tend to spoil in dry warm areas. However, you will still need to keep a watchful eye on your apples. Even properly stored apples can spoil. They're a fickle fruit.
Crispier fries come from potatoes that have been left to soak in ice cold water for about 30 minutes. The potatoes need to soak because the fibers will be reinforced through the cold fluids which in turn makes them fry better. They can handle the heat and not break apart completely.
Ice trays can be a great tool for freezing sauces. Just melt the sauce cubes in a sauce pan when you are ready to prepare dinner. Freezing the sauce into cubes in the trays is safe and convenient!
To saute vegetables, use chicken broth in place of oil or butter. The broths adds some additional flavor, and reduces or eliminates the need to use cooking oil to prepare them. This is a delicious and healthy way to easily cook vegetables.
When serving a salad for guests that accompanies a meal, avoid pouring dressing on it. Leave the dressing on the side instead. Some people enjoy lots of dressing when eating salads so it is important that each person add their own dressing. Offer many different types of salad dressing as well.
Leave the bone in your roast if you are pressed for time. The meat will cook more quickly due to the heat transfer into the roaster caused by the bone. Once it is finished cooking, cut the meat off the bone.
Some ingredients can leave a rather strong odor on your cutting board. Mark your chopping board using indelible ink in order to keep track of which side you used.
By staying organized while cooking you can avoid making mistakes, such as burning your food. When your station is organized, you will be more productive. Unorganized cooking stations may mean you lose money and valuable food that is better suited to eating.
There is as much pleasure in learning to cook a delicious meal as there is in eating it. Take the tips that you have read here and use them in your cooking regimen, adding personal touches along the way. If you keep at it, you can develop a reputation for fine cooking that will make your food as popular as you yourself are.
Sunday, July 13, 2014
Herbed Stuffing Zucchini Bake Recipe
1 stick (1/2 cup) butter, divided
5 medium size zucchini, washed and diced
1 or 2 regular carrots, finely diced
1 small onion, diced
2 1/2 cups herb seasoned dry stuffing, divided
1 can (10.5 oz) cream of celery soup
1/2 cup sour cream
Preheat oven to 350 degrees and butter a casserole dish.
In a large skillet, melt 4 Tbsp of the butter, add the zucchini, carrot, and onion; cook, stirring, until vegetables are just starting to get tender, then remove skillet from heat.
Stir in 1-1/2 cups of the dry stuffing, the soup, and the sour cream, until combined well. then spoon into casserole dish.
In a separate saucepan, put the remaining 4 Tbsp butter, melt, then add the remaining stuffing and stir until well coated with butter. Sprinkle this mixture over the zucchini mixture in casserole.
Bake in preheated oven at 350 degrees for 30 minutes or until bubbling hot. Remove and let stand for 5 to 10 minutes before serving.
Will make 8 to 10 potluck size servings.
5 medium size zucchini, washed and diced
1 or 2 regular carrots, finely diced
1 small onion, diced
2 1/2 cups herb seasoned dry stuffing, divided
1 can (10.5 oz) cream of celery soup
1/2 cup sour cream
Preheat oven to 350 degrees and butter a casserole dish.
In a large skillet, melt 4 Tbsp of the butter, add the zucchini, carrot, and onion; cook, stirring, until vegetables are just starting to get tender, then remove skillet from heat.
Stir in 1-1/2 cups of the dry stuffing, the soup, and the sour cream, until combined well. then spoon into casserole dish.
In a separate saucepan, put the remaining 4 Tbsp butter, melt, then add the remaining stuffing and stir until well coated with butter. Sprinkle this mixture over the zucchini mixture in casserole.
Bake in preheated oven at 350 degrees for 30 minutes or until bubbling hot. Remove and let stand for 5 to 10 minutes before serving.
Will make 8 to 10 potluck size servings.
Great Cooking Tips For Beginners And Novices Cooks
Do you enjoy great meals prepared by loved ones, and ever wonder how it is they can pull off such a feast? Your cooking abilities will improve by reading this article.
There are some things you should be aware of if you plan to cook with skewers. Try to buy twisted or other shaped skewers when they are metal, the food will stay on.
Doing all of the things you need to in order to prepare a meal is a vital part of the cooking process. Ensure that you aren't missing important ingredients before you start cooking. Along with the ingredients, you need to make sure you have the correct utensils for cooking the next day. This will allay some of your fears and anxiety when it is time to cook the meal.
Do you often throw away moldy fruits and feel bad about it? Should you save the moldy fruit and cut away the bad parts? You should never eat or keep a piece of fruit that has any mold on it. They need to be thrown out, due to the fact that mold is much deeper than just skin level and could make you or anyone who eats it very ill.
Try adding cauliflower to your mashed potatoes to lower the fat content. Since cauliflower is bland, it will mix right in with the potatoes along with the other ingredients. As a bonus, cauliflower is the same texture and color as potatoes, so no one will be the wiser when you improve the nutritional content and lower the caloric content of your mashed potatoes.
Garlic is a delicious ingredient that has a place in many recipes, but it has no place on your hands. After cooking with garlic, rub your hands across a stainless steel table or sink to rid them of the smell. Rubbing your hands on the stainless steel, helps remove the odor from your hands, so that every other food you touch does not smell like garlic also.
When making your own chicken stock, prepare more than you need up front. Fill a large pot of stock and freeze it for later. You can use your homemade chicken stock for soups, casseroles and stews. Freeze premeasured amounts of your stock in freezer proof containers or bags when cool.
Sauteing vegetables in a small amount of chicken broth is a healthy and delicious way to cook. The vegetables get flavor from the broth, and there is no need to use as much oil as it normally takes to saute them. Try this next time you cook vegetables for a great meal.
If a recipe calls for milk or water, try some other flavorful liquid to enhance the flavor of your dish. For instance, you can use broth, stock, juice or a bit of wine to replace the water in a recipe. Substitute sour cream, buttermilk or even yogurt in place of regular milk. Using different liquids is an easy way to make an old dish more interesting and more nutritious.
Follow the advice you find helpful and within your means. In no time, family and friends will be begging for the secrets to your culinary success.
There are some things you should be aware of if you plan to cook with skewers. Try to buy twisted or other shaped skewers when they are metal, the food will stay on.
Doing all of the things you need to in order to prepare a meal is a vital part of the cooking process. Ensure that you aren't missing important ingredients before you start cooking. Along with the ingredients, you need to make sure you have the correct utensils for cooking the next day. This will allay some of your fears and anxiety when it is time to cook the meal.
Do you often throw away moldy fruits and feel bad about it? Should you save the moldy fruit and cut away the bad parts? You should never eat or keep a piece of fruit that has any mold on it. They need to be thrown out, due to the fact that mold is much deeper than just skin level and could make you or anyone who eats it very ill.
Try adding cauliflower to your mashed potatoes to lower the fat content. Since cauliflower is bland, it will mix right in with the potatoes along with the other ingredients. As a bonus, cauliflower is the same texture and color as potatoes, so no one will be the wiser when you improve the nutritional content and lower the caloric content of your mashed potatoes.
Garlic is a delicious ingredient that has a place in many recipes, but it has no place on your hands. After cooking with garlic, rub your hands across a stainless steel table or sink to rid them of the smell. Rubbing your hands on the stainless steel, helps remove the odor from your hands, so that every other food you touch does not smell like garlic also.
When making your own chicken stock, prepare more than you need up front. Fill a large pot of stock and freeze it for later. You can use your homemade chicken stock for soups, casseroles and stews. Freeze premeasured amounts of your stock in freezer proof containers or bags when cool.
Sauteing vegetables in a small amount of chicken broth is a healthy and delicious way to cook. The vegetables get flavor from the broth, and there is no need to use as much oil as it normally takes to saute them. Try this next time you cook vegetables for a great meal.
If a recipe calls for milk or water, try some other flavorful liquid to enhance the flavor of your dish. For instance, you can use broth, stock, juice or a bit of wine to replace the water in a recipe. Substitute sour cream, buttermilk or even yogurt in place of regular milk. Using different liquids is an easy way to make an old dish more interesting and more nutritious.
Follow the advice you find helpful and within your means. In no time, family and friends will be begging for the secrets to your culinary success.
Saturday, July 12, 2014
Harvest Time Squash Casserole Recipe
1/4 cup butter
2 cups cooked, cubed butternut or acorn squash (NOT watery type like zucchini or yellow)
1 medium size onion, diced small
1 can (10.5 oz) cream of celery soup
1/2 tsp kosher salt
1/2 tsp black pepper
2 large eggs
2 cups grated Parmesan cheese
1 cup cracker crumbs or dried bread crumbs
Preheat oven to 350 degrees, and butter a shallow casserole dish.
In a large skillet, melt the butter over medium heat, then add the squash, onions, celery soup, salt, and pepper; stir together and allow to cook just until bubbling hot. Remove skillet from heat and pour into casserole dish.
In a small bowl, whisk the eggs until foamy, then add slowly to mixture in casserole dish, stirring to combine.
When combined well, spread evenly, then sprinkle cheese over the top and then sprinkle the cracker crumbs over the cheese.
Bake (uncovered) in preheated oven for about 45 to 55 minutes or until eggs are completely set and squash is tender.
May be served warm or at room temperature.
Will serve 6 at a potluck setting, but may easily be doubled or tripled to serve more.
2 cups cooked, cubed butternut or acorn squash (NOT watery type like zucchini or yellow)
1 medium size onion, diced small
1 can (10.5 oz) cream of celery soup
1/2 tsp kosher salt
1/2 tsp black pepper
2 large eggs
2 cups grated Parmesan cheese
1 cup cracker crumbs or dried bread crumbs
Preheat oven to 350 degrees, and butter a shallow casserole dish.
In a large skillet, melt the butter over medium heat, then add the squash, onions, celery soup, salt, and pepper; stir together and allow to cook just until bubbling hot. Remove skillet from heat and pour into casserole dish.
In a small bowl, whisk the eggs until foamy, then add slowly to mixture in casserole dish, stirring to combine.
When combined well, spread evenly, then sprinkle cheese over the top and then sprinkle the cracker crumbs over the cheese.
Bake (uncovered) in preheated oven for about 45 to 55 minutes or until eggs are completely set and squash is tender.
May be served warm or at room temperature.
Will serve 6 at a potluck setting, but may easily be doubled or tripled to serve more.
Get Help In The Kitchen With These Practical Cooking Tips
Everyone loves to sit down and eat a good meal. It is even better when you are eating at a table full of food made by a skilled chef. The tips you'll learn here can be invaluable whether you are a well-seasoned chef or just beginning to learn your way around the kitchen.
When cooking with skewers, be aware of some important facts. Metal skewers will work better if they are twisted or squared.
All of the prep work can be done ahead of time. Do not start cooking until the prep work is done. If you are cooking a complex dish, take some of the stress out of it by having your needed ingredients lined up and ready. You can save yourself a lot of stress by doing as much preparation ahead of time as you can.
You can start cooking simple meals out of a cookbook you can borrow from the library. That way you can try different meals that you can prepare and when you are done you can take it back. Try different recipes until you come up with something that works for you.
In order to get the most out of your selection of spices, you should store them out of the light and heat. Shelf life can be significantly decreased for those spices which have been exposed to too much light, dampness and heat. Store spices in a dark, cool location to keep them flavorful and fresher for longer. Keeping your spices fresh can improve the taste of every recipe you prepare.
If you have a meal that is important, like for a date or your boss, try cooking one of your better dishes so that you are familiar with it and know it tastes good. You should not try to cook something new when you are cooking for someone whom you want to impress. This will help you feel less stressed when preparing your meal.
Finding the correct amount of time to grill certain meats is a science that not many of us know how to do. The best way to be sure that your meat has cooked fully is to test it with a digital meat thermometer near the center of the thickest part of the meat. You should close the grill lid when you are cooking meat that is 1.5 inches thick or thicker to cut down on the grilling time.
When cooking vegetables, try cooking them in chicken broth. Chicken broth is great for preventing sticking of vegetables and incorporating some great flavor with them. Chicken broth is economical and widely available.
Try lowering the amount of oil you cook with if you are trying to lose weight and eat healthier. Oil and butter is mostly fat. A wonderful option for cooking is a nonstick cooking spray. It gives the same nonstick result with far less health ramifications.
When you are enjoying a wonderful meal, the feeling that you get with that first bite is can not be described with words. You might think that learning good cooking skills take years, but you could be off on this assumption. You can become a great chef in a few weeks only. Start applying the tips you have just read and experiment with different things.
When cooking with skewers, be aware of some important facts. Metal skewers will work better if they are twisted or squared.
All of the prep work can be done ahead of time. Do not start cooking until the prep work is done. If you are cooking a complex dish, take some of the stress out of it by having your needed ingredients lined up and ready. You can save yourself a lot of stress by doing as much preparation ahead of time as you can.
You can start cooking simple meals out of a cookbook you can borrow from the library. That way you can try different meals that you can prepare and when you are done you can take it back. Try different recipes until you come up with something that works for you.
In order to get the most out of your selection of spices, you should store them out of the light and heat. Shelf life can be significantly decreased for those spices which have been exposed to too much light, dampness and heat. Store spices in a dark, cool location to keep them flavorful and fresher for longer. Keeping your spices fresh can improve the taste of every recipe you prepare.
If you have a meal that is important, like for a date or your boss, try cooking one of your better dishes so that you are familiar with it and know it tastes good. You should not try to cook something new when you are cooking for someone whom you want to impress. This will help you feel less stressed when preparing your meal.
Finding the correct amount of time to grill certain meats is a science that not many of us know how to do. The best way to be sure that your meat has cooked fully is to test it with a digital meat thermometer near the center of the thickest part of the meat. You should close the grill lid when you are cooking meat that is 1.5 inches thick or thicker to cut down on the grilling time.
When cooking vegetables, try cooking them in chicken broth. Chicken broth is great for preventing sticking of vegetables and incorporating some great flavor with them. Chicken broth is economical and widely available.
Try lowering the amount of oil you cook with if you are trying to lose weight and eat healthier. Oil and butter is mostly fat. A wonderful option for cooking is a nonstick cooking spray. It gives the same nonstick result with far less health ramifications.
When you are enjoying a wonderful meal, the feeling that you get with that first bite is can not be described with words. You might think that learning good cooking skills take years, but you could be off on this assumption. You can become a great chef in a few weeks only. Start applying the tips you have just read and experiment with different things.
Friday, July 11, 2014
Green Bean With Pineapple Skillet Salad Recipe
2 lbs fresh young green beans, washed and stems trimmed off
4 Tbsp olive oil (more if needed during frying)
1 small red bell pepper, sliced into thin strips
1 can (15 oz size) pineapple chunks or slices
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1 tsp lime zest
1 Tbsp lime juice
Optional: quinoa, rice, or mixed greens for serving
In a large soup pot, bring salted water to a boil, then add the beans and boil for 5 minutes. Immediately drain, then put into a bowl filled with ice and cold water. When thoroughly chilled, drain beans completely, then turn out onto a towel covered surface to dry.
In a large skillet over medium-high heat, put olive oil, and when hot, add some of the beans (don't over-crowd skillet) and quick stir fry for just 2 minutes until crisp-tender. Remove to a plate and continue quick stir frying remaining beans, adding olive oil as needed.
When beans are done, start quick stir frying the pepper strips, removing as cooked.
When peppers are done, add the pineapple and quick stir fry just until you get a little color on them; remove.
Now add the garlic, red pepper flakes, and salt to skillet, stir and fry just for 30 seconds, then add back in the beans, peppers, and pineapple, stirring to coat; remove the skillet from heat.
Add the lime zest and juice, stir, then dump into serving bowl and allow to sit. Is best served slightly warm or at room temperature.
Will serve 8 at a potluck setting (more if served over quinoa, rice, or mixed greens).
4 Tbsp olive oil (more if needed during frying)
1 small red bell pepper, sliced into thin strips
1 can (15 oz size) pineapple chunks or slices
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1 tsp lime zest
1 Tbsp lime juice
Optional: quinoa, rice, or mixed greens for serving
In a large soup pot, bring salted water to a boil, then add the beans and boil for 5 minutes. Immediately drain, then put into a bowl filled with ice and cold water. When thoroughly chilled, drain beans completely, then turn out onto a towel covered surface to dry.
In a large skillet over medium-high heat, put olive oil, and when hot, add some of the beans (don't over-crowd skillet) and quick stir fry for just 2 minutes until crisp-tender. Remove to a plate and continue quick stir frying remaining beans, adding olive oil as needed.
When beans are done, start quick stir frying the pepper strips, removing as cooked.
When peppers are done, add the pineapple and quick stir fry just until you get a little color on them; remove.
Now add the garlic, red pepper flakes, and salt to skillet, stir and fry just for 30 seconds, then add back in the beans, peppers, and pineapple, stirring to coat; remove the skillet from heat.
Add the lime zest and juice, stir, then dump into serving bowl and allow to sit. Is best served slightly warm or at room temperature.
Will serve 8 at a potluck setting (more if served over quinoa, rice, or mixed greens).
Don't Be Afraid When You Decide To Cook A Special Meal
Cooking is one of those skills that can always be improved upon. Not even the most experienced chef is so educated that a few new tricks would not be of use to her. Novice cooks especially need tips to help develop their blossoming cooking skills. Read on to discover more valuable information about the art of cooking.
Spices should be stored in a cool and dark place. By storing them in excessive light and heat, their shelf life will decrease. Keeping your spices in darkened, cool areas will lend extra longevity and flavor. If you use fresh spices, your food will taste better.
To make slicing meat into thin strips a little easier, partially freeze it. If you are cooking an exotic dish that requires thinly sliced meat, this is the best way to do it. With meat that is somewhat frozen, the fibers tend not to stretch or tear as much when they are sliced, making for much cleaner cuts. Allow the meat to thaw prior to cooking though, so that it can cook evenly.
Always taste test what you are cooking to check the seasoning. Meats like meatballs, hamburgers or meatloaf can be easily under or over seasoned. After you season the meat, do not cook all of the batch. Rather, cook a small portion first. After that, you can either cook the rest or adjust the seasoning accordingly.
It is possible to lower the fat and calorie content of mashed potatoes without impacting the taste or texture by replacing some of the potato content with cauliflower. The somewhat bland taste of cauliflower helps it to blend seamlessly with your potatoes while picking up the other ingredients. Cauliflower has the same texture and color as mashed potatoes, so the dish will be transformed into one that has more vegetables and fewer calories.
Mushrooms absorb large amounts of water, and this excess water will go into whatever you are cooking with. Try using a clean, wet cloth and wiping them off instead.
Garlic can easily stay on your hands. To get rid of the odors that garlic and other pungent ingredients leave on your hands, rub them around the inside of your stainless steel sink. This cleanses you hands thoroughly to avoid transferring the flavor of garlic to other foods.
After you make sauce, pour the leftovers into ice cube trays and place them in the freezer. When you need sauce for another meal, you already have individual portions, ready to grab and reheat in a pan. Have no fear, for the sauce will taste great even after being frozen in the trays!
Burger patties often stick to the frying pan or grill during cooking and fall apart when you try to flip them. If, however, you brush the grill with oil, this will help prevent sticking.
Cooks with experience can learn new things about making the time they spend in the kitchen more fun and simple. Newer cooks lacking experience should try to learn as much as they possibly can about cooking. After you try the tips that have been provided you may find that you truly love cooking and find it very enjoyable.
Spices should be stored in a cool and dark place. By storing them in excessive light and heat, their shelf life will decrease. Keeping your spices in darkened, cool areas will lend extra longevity and flavor. If you use fresh spices, your food will taste better.
To make slicing meat into thin strips a little easier, partially freeze it. If you are cooking an exotic dish that requires thinly sliced meat, this is the best way to do it. With meat that is somewhat frozen, the fibers tend not to stretch or tear as much when they are sliced, making for much cleaner cuts. Allow the meat to thaw prior to cooking though, so that it can cook evenly.
Always taste test what you are cooking to check the seasoning. Meats like meatballs, hamburgers or meatloaf can be easily under or over seasoned. After you season the meat, do not cook all of the batch. Rather, cook a small portion first. After that, you can either cook the rest or adjust the seasoning accordingly.
It is possible to lower the fat and calorie content of mashed potatoes without impacting the taste or texture by replacing some of the potato content with cauliflower. The somewhat bland taste of cauliflower helps it to blend seamlessly with your potatoes while picking up the other ingredients. Cauliflower has the same texture and color as mashed potatoes, so the dish will be transformed into one that has more vegetables and fewer calories.
Mushrooms absorb large amounts of water, and this excess water will go into whatever you are cooking with. Try using a clean, wet cloth and wiping them off instead.
Garlic can easily stay on your hands. To get rid of the odors that garlic and other pungent ingredients leave on your hands, rub them around the inside of your stainless steel sink. This cleanses you hands thoroughly to avoid transferring the flavor of garlic to other foods.
After you make sauce, pour the leftovers into ice cube trays and place them in the freezer. When you need sauce for another meal, you already have individual portions, ready to grab and reheat in a pan. Have no fear, for the sauce will taste great even after being frozen in the trays!
Burger patties often stick to the frying pan or grill during cooking and fall apart when you try to flip them. If, however, you brush the grill with oil, this will help prevent sticking.
Cooks with experience can learn new things about making the time they spend in the kitchen more fun and simple. Newer cooks lacking experience should try to learn as much as they possibly can about cooking. After you try the tips that have been provided you may find that you truly love cooking and find it very enjoyable.
Thursday, July 10, 2014
Easy Chilly Veggie Pizza Recipe
2 pkgs (8 count) crescent rolls
2 pkgs (8 oz ea) cream cheese
2 Tbsp mayonnaise
1 tsp fresh dill
1 env Ranch seasoning and salad dressing mix
2 cups finely chopped fresh vegetables, olives, or other pizza toppings you like
1 cup finely shredded Cheddar cheese or shredded Mozzarella, or a combination
Preheat oven to 375 degrees. Open crescent roll tubes, and unroll out onto large rectangular baking pan, flattening as you go and pinching the performations closed.
Bake in preheated oven for 12 to 16 minutes or until golden brown. Remove and let cool at room temperature.
In a bowl, mix together the cream cheese, mayo, fresh dill, and Ranch seasoning packet. Spread this mixture evenly over the cooled crescent roll pizza crust.
Top with veggies or other toppings you like on your pizza.
Top with cheese. You may put the pizza back in oven just long enough to slightly melt the cheese - about 1 to 3 minutes.
Remove and let cool completely.
Cut into small squares. Will make 16 to 32 potluck size servings or snacks.
2 pkgs (8 oz ea) cream cheese
2 Tbsp mayonnaise
1 tsp fresh dill
1 env Ranch seasoning and salad dressing mix
2 cups finely chopped fresh vegetables, olives, or other pizza toppings you like
1 cup finely shredded Cheddar cheese or shredded Mozzarella, or a combination
Preheat oven to 375 degrees. Open crescent roll tubes, and unroll out onto large rectangular baking pan, flattening as you go and pinching the performations closed.
Bake in preheated oven for 12 to 16 minutes or until golden brown. Remove and let cool at room temperature.
In a bowl, mix together the cream cheese, mayo, fresh dill, and Ranch seasoning packet. Spread this mixture evenly over the cooled crescent roll pizza crust.
Top with veggies or other toppings you like on your pizza.
Top with cheese. You may put the pizza back in oven just long enough to slightly melt the cheese - about 1 to 3 minutes.
Remove and let cool completely.
Cut into small squares. Will make 16 to 32 potluck size servings or snacks.
Tips For Proper Potluck Etiquette
Proper Potluck Etiquette - What To Do Or Not To Do
An invitation to a potluck differs quite a bit from other invitations to dinner. When we invite someone to a potluck, we are asking them to participate. The idea of inviting a guest to dinner, then asking them to bring food along is strange and basically unacceptable... with one exception. The request to 'bring a dish to pass' is perfectly acceptable on an invitation to a potluck.
Once we understand the basics of the potluck, there may be other questions that arise. Let's take a look at a few issues that a potluck host and guest may encounter.
What Dish to Pass
Many potluck invitations are wide open, but not all. It is perfectly acceptable for a host to ask a guest to bring a particular food, within reason.
The host is responsible for the menu, so that may steer the participants in certain ways in order to fill out the table. For instance, if the host is having ham as her main dish, she may want a variety of potato dishes, salads, and desserts that go well with ham.
However, for a host to hand guests a recipe and ask them to make something very specific is rather, shall we say, pushy? Most people who attend potluck dinners enjoy sharing a signature dish of their own. Perhaps it's a family recipe that they are proud of and would like to share. So, as a host, if you need potato dishes to round out your table, it's polite to ask your guest to provide a potato dish, and not "potatoes au gratin with onion but no garlic and only mild cheddar cheese and a white sauce made with whole wheat only..."
What You Need for Set Up
Both the host and the guests are best served when information is shared. For instance, if you are bringing a crockpot, be sure your host knows you will need an outlet. If you are bringing a salad that needs to be kept cold, be sure there is plenty of ice and a large container to make an ice bath, or provide your own, but let the host know.
If the guests need to provide their own serving utensils, the host must let them know. If a guest is bringing soup, someone will need to bring bowls and spoons; find out who.
Set up may take a while so be sure to get there on time - both hosts and guests. Hosts need to have someone available to help guests deliver their food to the right table. Guests need to know when to come, where to park, and how best to get the food to the right place at the right time. Both the host and the guests are on a 'need to know basis' and they both need to know everything!
Just Plain Courtesy
Guests need to ask the host what the clean up situation is. Do guests need to just get their own dishes out of there or will there be washing and scrubbing to do? The host should let the guests know ahead of time if there will be difficulty getting their cookware and utensils back right away. That will let guests arrange for disposable items if they are not comfortable bringing their good cookware.
If leftover food is to be discarded or distributed to anyone who wants it, the host will need to let the guests know the situation. Some people could be offended to see their food given away. Talk about this beforehand so plans can be made to gather up leftovers before they are given away or thrown away if this is the case. If guests are proud of their offerings, seeing them scraped into the dumpster would not sit well.
Guests cannot expect their host to provide containers if leftovers are to be shared. If you want to bring home food, you will need to have food containers ready. Also, if guests need to leave early, they can't expect to grab their dish and run without everyone having a chance to sample it. Guests are expected to make arrangements to get their dishes back later in that case. Yes, it would be rude to walk out with your dish before dinner is done.
And Last But Not Least...
Bring your recipe! Potlucks are usually about sharing a dish that you enjoy making. Participants in a potluck are anxious to get recipes for new dishes. That's half the fun. Print up a pile of recipe cards and don't be shy - share!
Knowing what to expect without expecting too much is a balancing act, but the host and guests can manage this by having and sharing all the information they can right upfront. Get the invitations out early, RSVP promptly, and everything should come off without a problem. All the host and guests have to do now is enjoy the fun!
Wednesday, July 9, 2014
Chicken And Broccoli Divan Biscuit Bake Recipe
1 canister (8 count) refrigerated crescent rolls
2 cups frozen chopped broccoli, thawed and drained
1-1/2 cups shredded cooked chicken
1/2 cup real mayonnaise
1/4 cup finely diced onion
2 tsp Dijon mustard
1 can (10 oz) cream of chicken soup
1 cup finely shredded Cheddar cheese
Preheat oven to 375 degrees. Get out a 9x13 glass baking dish.
Open crescent roll canister and roll out to fit into baking dish, pressing and stretching over the bottom and at least 1/2 inch up the side of the dish.
Bake in preheated oven at 375 degrees for 7 to 8 minutes or until light golden brown.
Remove baking dish from oven.
Arrange the broccoli evenly over the crust, then arrange the chicken evenly over the broccoli; set aside.
In a separate bowl, add the mayonnaise, onion, Dijon, and soup, stirring until smooth. Spread this mixture evenly over the chicken, then sprinkle the cheese evenly over all.
Bake in preheated oven at 375 degrees for 15 to 20 minutes.
Remove and let cool slightly before cutting into squares for serving.
Will make 8 to 10 potluck size servings.
2 cups frozen chopped broccoli, thawed and drained
1-1/2 cups shredded cooked chicken
1/2 cup real mayonnaise
1/4 cup finely diced onion
2 tsp Dijon mustard
1 can (10 oz) cream of chicken soup
1 cup finely shredded Cheddar cheese
Preheat oven to 375 degrees. Get out a 9x13 glass baking dish.
Open crescent roll canister and roll out to fit into baking dish, pressing and stretching over the bottom and at least 1/2 inch up the side of the dish.
Bake in preheated oven at 375 degrees for 7 to 8 minutes or until light golden brown.
Remove baking dish from oven.
Arrange the broccoli evenly over the crust, then arrange the chicken evenly over the broccoli; set aside.
In a separate bowl, add the mayonnaise, onion, Dijon, and soup, stirring until smooth. Spread this mixture evenly over the chicken, then sprinkle the cheese evenly over all.
Bake in preheated oven at 375 degrees for 15 to 20 minutes.
Remove and let cool slightly before cutting into squares for serving.
Will make 8 to 10 potluck size servings.
Creative Ways To Serve Up A Potluck Meal
Potluck With A Theme - Creative Ways To Serve Up Delicious Fun
Green bean casserole. Macaroni and cheese. Potatoes au gratin. Three bean salad. Jello. If this list of food instantly says "potluck" to you, you are not alone. An invitation to a potluck can summon visions of the same array of food, over and over and over again. This can cause boredom, if not a total lack of appetite.
But, a potluck meal doesn't have to follow a certain time-honored tradition of casseroles, salads, and Jello. Although these dishes can be creative and delicious, sometimes they need a little help, or direction.
That's where a theme comes in. One way to help alleviate the 'same old same old' is by designing a menu that steers away (or sometimes to!) a more interesting twist. Let's take a look at a few ideas for themed potlucks that can help the participants get more creative in their offerings.
Seafood
Remember, anything goes when it's a themed potluck. That means be prepared to see dishes you might think you know but with a whole new flavor twist. Is macaroni and cheese your favorite dish? Go ahead and bring it, but just be sure you make a seafood mac and cheese. You can still make your pasta salad, just replace the ham with shrimp. Green bean casserole can always join the theme party with layers of Cajun spiced crawfish.
Or try something totally different and make smoked salmon spread, then make a batch of taquitos using the salmon spread, chopped cucumbers, and green onions. Make fish cakes or clam dip. Let your imagination guide you and turn favorites into something different, or take a totally new turn.
Pizza
You want to really steer clear of the old ideas here and come up with a pizza that is way beyond ordinary. Think of the pizza crust in a totally new way and let it guide you when you choose the ingredients.
You can make hot, cheesy pizzas or cold, fresh fruit and vegetable pizzas. Try making pizzas on different types of crusts - biscuit, phyllo, crescent rolls, or even thinly rolled out chicken cutlets. Make individual pizzas or full size. Start with the 'crust' and build your pizza up from there. Sweet, savory, spicy, gooey, or crunchy - you decide how your pizza is going to WOW the potluck crowd, then do it!
Jello
Why not just give in to the Jello! This is a fun theme for a Friday afternoon event at work or for any group on a lazy Sunday afternoon. Any time when dinner is not needed, but a gathering IS needed, this is a fun theme.
Grab your most outrageous (or most delicious!) Jello recipes and bring them out for all to see, and share.
Kids will love this potluck, too. It makes a good theme for summer camp or even birthday parties. The sky's the limit with this theme. No dish is too crazy to enjoy!
There are so many themes to enjoy that a potluck never has to be boring. Try a finger-foods theme, or a blender drink theme, or a healthy diet theme, or a favorite cafeteria food theme. No matter what you choose, the idea is to spark some creativity by providing a focus, a theme, to get the participants motivated. One thing you can be sure of, it will never be boring!
Tuesday, July 8, 2014
Creamy Crunchy Spinach Spread Recipe
1 pkg (15 oz) frozen chopped spinach
8 oz cream cheese, softened at room temperature
1/2 cup mayonnaise
1/2 cup chopped almonds
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp kosher salt
Let the spinach sit out in a colander to drain, then squeeze to remove as much liquid as possible. Put on cutting board and chop the spinach up as fine as possible.
Put all the ingredients in a big bowl and mix well.
Spoon into a serving bowl, cover with plastic and refrigerate until ready to serve.
Serve with sturdy crackers.
Will make enough for 10 to 12 snacks at a potluck setting.
8 oz cream cheese, softened at room temperature
1/2 cup mayonnaise
1/2 cup chopped almonds
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp kosher salt
Let the spinach sit out in a colander to drain, then squeeze to remove as much liquid as possible. Put on cutting board and chop the spinach up as fine as possible.
Put all the ingredients in a big bowl and mix well.
Spoon into a serving bowl, cover with plastic and refrigerate until ready to serve.
Serve with sturdy crackers.
Will make enough for 10 to 12 snacks at a potluck setting.
Tips For Last Minute Potluck Dishes
Last Minute Potluck Dishes – 4 Easy And Memorable Offerings
Does this sound familiar? You finally get around to opening your email at work and see an invitation to a potluck dinner tomorrow evening. Or, you pick up your church bulletin and see that the potluck you talked about going to with a friend is this Sunday. It's short notice, so the idea of making your famous homemade seven layer German sweet chocolate cake is out of the question. But, you don't want to show up with a bag of chips and tub of dip either. So, what's the answer?
Let's take a look at a few quick and simple offerings that won't make you look, or feel, like a loser at the potluck table.
Green Stuff
This is a guilty pleasure for many folks, especially at holiday meals. So, why not give everybody what they want, but are too shy to ask for?
The recipe is so simple it's almost sinful, just like the creation itself. There are many options, but basically you will need to stop at the store and get pistachio pudding, a big tub of whipped topping, a can of crushed pineapple, and some nuts. Some people add cottage cheese or marshmallows to their Green Stuff. It's totally up to you how you make it. The wonderful thing is it goes together in minutes and is ready when you are. And, everyone loves this stuff! No reason at all to be embarrassed showing up with this offering.
Bean Salad
The beauty of this salad is it can be different every time you make it. It all depends what you want to throw in. You can easily begin in your own pantry and refrigerator and go from there, perhaps not even having to make a trip to the store.
Gather together canned beans, any variety; black, pinto, cannellini, navy, kidney, lima, green, yellow waxed, etc. Then, look in your freezer and grab whole kernel corn, green peas, mixed veggies, or anything you have on hand. Drain the cans, thaw the frozen, and throw them all into a big bowl. Dig through your crisper and grab some onion, celery, and radishes, too, and chop those up. Now dress the salad with that bottle of Italian dressing you have had in your refrigerator just waiting for emergencies. Voila! You have a very presentable tangy and tasty salad. No apologizes needed because this is one delicious dish.
Cole Slaw
It's true that cole slaw may be the laziest way out of a tight potluck predicament. And, if you are not careful, it will taste lazy, too. But, there are ways to turn even a humble bag of cole slaw into a welcome dish at any potluck.
The trick with cole slaw salad is to give it a twist. Make your salad sweet and savory by adding pineapple, raisins, and nuts, then mixing up a dressing that has a savory edge using apple cider vinegar and Greek yogurt or mayonnaise. Then throw in some sunflower seeds or nuts for more color and crunch. Or create a satisfying cole slaw salad by adding lots of crumbled bacon, broccoli, sweet red bell pepper, and toss with a smoky style dressing. You just want to make sure that you add some surprises when offering a cole slaw salad, then it will look like you thought about bringing this dish for days instead of hours.
Mixed Nut Nibbles
Of course you never want to just bring a can of mixed nuts and dump them out into a bowl and serve. That just shows absolute disinterest in the event and the other guests. It's better not to show up at all if this is the case. Instead, create a flavorful homemade treat that takes minutes but tastes like you really put some thought into the preparation.
Just spread mixed nuts out onto a baking sheet. If you want a sweet nibble, toss with a little light oil, cinnamon, nutmeg, and brown sugar and bake in a medium oven, stirring occasionally, just until hot and fragrant. If you want a savory nibble, toss the nuts with olive oil and spices like hot pepper flakes, oregano, cumin, and cayenne pepper. Bake until fragrant, stirring every few minutes. Remove and let cool, then put the nuts in a pretty bowl. When you set these nuts out, provide a spoon and a tiny candy cup or muffin cup, whatever you have, so guests can fill up the cup and walk around, nibbling and chatting. What will they be chatting about? I suspect they will be talking about how delicious these nutty treats are!
Even with very short notice you can create a dish to bring to a potluck meal. You don't have to resort to a bag of chips and tub of dip. You can bring something to offer that is truly delicious and definitely worthy of a spot on the potluck table!
Monday, July 7, 2014
Cranberry Pineapple Pinwheels Recipe
8 ounces cream cheese, softened at room temperature
1/2 cup crushed pineapple, drained
1/2 cup dried cranberries
1/4 cup chopped pecans
3 medium (10 inch) tortillas
Put all ingredients (EXCEPT tortillas) in a bowl and mix well.
Evenly spread the mixture over the tortillas, then roll each tortilla into a 'log' keeping the roll as tight as possible. Roll the tortilla 'logs' into plastic food wrap and refrigerate.
When ready to bring to the potluck, remove from the plastic and slice carefully using a very sharp knife. You'll want about 3/4 inch thick slices.
This will make about 24 to 36 sweet snacks to serve at a potluck.
1/2 cup crushed pineapple, drained
1/2 cup dried cranberries
1/4 cup chopped pecans
3 medium (10 inch) tortillas
Put all ingredients (EXCEPT tortillas) in a bowl and mix well.
Evenly spread the mixture over the tortillas, then roll each tortilla into a 'log' keeping the roll as tight as possible. Roll the tortilla 'logs' into plastic food wrap and refrigerate.
When ready to bring to the potluck, remove from the plastic and slice carefully using a very sharp knife. You'll want about 3/4 inch thick slices.
This will make about 24 to 36 sweet snacks to serve at a potluck.
Tips For Avoiding Potluck Disasters
Potluck Disasters - How To Avoid A Culinary Catastrophe
When you are invited to a potluck dinner, do you feel the pressure to get it perfect? Sure, you want to provide a delicious dish, but somewhere between a culinary masterpiece and a disaster lies a dish you can be proud of.
Let's take a look at some issues that could create a less than perfect, or even presentable, potluck table, and what you can do to prevent it from happening.
For the Love of Jello
There is just something about a Jello dish that evokes strong emotions - joy, nostalgia, or despair - perhaps even all three at the same time. Nevertheless, Jello often plays a major part in a potluck meal, so we need to explore this dish and how to make it work.
Whether your Jello recipe is a dessert, salad, or somewhere in between, remember; not everyone appreciates Jello. You may have fond memories of your Great Aunt Tilly's lime Jello salad with grated carrots and Miracle Whip, but try to imagine if you had never seen or tasted it before. The true test of a Jello dish is one question; "Would I have to explain what this dish is?" If the answer is "Yes," chances are you want to rethink your choice.
However, that is not to say all Jello concoctions are a catastrophe. There are many ways to serve Jello that are familiar and delicious. The rule of thumb here would be "When in doubt, don't." Save your Great Aunt Tilly's salad for the family who remembers it fondly.
Sad Green Salad
Although it should go without saying, a wilted green salad is just plain sad on a potluck table. The idea of a crispy fresh salad is certainly appetizing, but when that salad wilts, discolors, or gets watery, it can make you want to skip the whole table and head for the beverages and desserts.
The first thing to keep in mind with a green salad is to avoid the greens that discolor and wilt fast. Iceberg lettuce is a definite no-no. The edges turn brown and the lettuce is super-watery, causing the salad to form a lake at the bottom of the bowl very quickly. Choose dark, leafy greens that you would typically find in a bag of mixed greens. It's a much safer bet. You can mix in some chopped Romaine for extra crunch which tends to stay fresher longer than iceberg.
It should also be noted that, no matter how inconvenient it may seem to supply separate containers of dressing, do it anyway. Fresh greens coated with creamy or oil and vinegar dressing will be wilted before you even get to the potluck. So go ahead and bring your big bowl of lovely crispy salad to the potluck, but bring along the dressing 'on the side.'
Safety First
Aside from the soggy salads or the mystery Jello dishes, there is a catastrophe that is much more serious - keeping your food safe to eat. There are several ways to ensure that your hot food stays hot and your cold food stays cold.
You want to be sure that each and every crockpot, chaffing dish, electric roaster, etc., has its own outlet. That means, you don't want to be plugging one dish in, then unplugging it to give another dish a chance to warm up. With that system, none of the dishes actually reach the safety zone before they are unplugged and left to cool down to the bacteria growing zone. Plan ahead and arrange your tables to accommodate each of the hot items.
If you expect to receive salads with mayonnaise-based dressing, be sure to have plenty of large bins, bowls, or tubs with ice. When your guests arrive with their salads, have them gently lower the bowls into the ice bath. Leave the salads covered and drape a clean towel over the top to maintain the chill until ready to serve.
Time can get away from you when you are busy organizing your table, and that potato salad that was set down and ignored could be starting to get warm even in the short time it takes to start serving.
You want your potluck meal to come off without a hitch, but it takes more than wishing and hoping - it takes planning. Keep in mind that there are things you can do, both as a host and a guest, to help make a potluck a real success. A potluck is supposed to have some surprises, but they should all be delicious ones! Good luck and enjoy the fun.
Sunday, July 6, 2014
Classic Devilish Eggs Recipes
6 large eggs
2 Tbsp mayonnaise
1 Tbsp sour cream
1/2 tsp white or apple cider vinegar
1/2 tsp spicy brown mustard
1/8 tsp kosher salt
1/8 tsp pepper
Prepare hard-boiled eggs: Place eggs in large saucepan filled with cold water. Be sure the water is well up over the eggs. Bring to a full boil, then remove pot from heat, cover pot, and set timer for 13 minutes.
Meanwhile, fill a bowl with ice and water. When timer goes off, IMMEDIATELY spoon the eggs out into the ice bath and let sit for several minutes until they are cold. Peel eggs by hitting once on the fat end, then rolling around until the shell is entirely cracked. Begin peeling from the fat end down. Rinse and dry the eggs thoroughly.
Prepare the deviled eggs: Cut the eggs in half lengthwise (from north pole to south pole). Carefully remove the yolks to a bowl, setting the egg whites aside on a plater.
Into the bowl with the yolks, add the remainining ingredients, mashing together until smooth. Taste and adjust seasoning.
Spoon the yolk mixture into the hollows in the whites.
Garnish with fresh dill or parsley sprigs.
Cover with plastic wrap and refrigerate until ready to serve.
This recipe makes 12 deviled egg halves. Boil 12 eggs and double the ingredients for larger gatherings.
To keep the eggs from sliding around a plater or plate for serving, cover a platter (with sides) with a layer of dried lentils or other small bean. This makes a pretty presentation and the eggs stay put.
2 Tbsp mayonnaise
1 Tbsp sour cream
1/2 tsp white or apple cider vinegar
1/2 tsp spicy brown mustard
1/8 tsp kosher salt
1/8 tsp pepper
Prepare hard-boiled eggs: Place eggs in large saucepan filled with cold water. Be sure the water is well up over the eggs. Bring to a full boil, then remove pot from heat, cover pot, and set timer for 13 minutes.
Meanwhile, fill a bowl with ice and water. When timer goes off, IMMEDIATELY spoon the eggs out into the ice bath and let sit for several minutes until they are cold. Peel eggs by hitting once on the fat end, then rolling around until the shell is entirely cracked. Begin peeling from the fat end down. Rinse and dry the eggs thoroughly.
Prepare the deviled eggs: Cut the eggs in half lengthwise (from north pole to south pole). Carefully remove the yolks to a bowl, setting the egg whites aside on a plater.
Into the bowl with the yolks, add the remainining ingredients, mashing together until smooth. Taste and adjust seasoning.
Spoon the yolk mixture into the hollows in the whites.
Garnish with fresh dill or parsley sprigs.
Cover with plastic wrap and refrigerate until ready to serve.
This recipe makes 12 deviled egg halves. Boil 12 eggs and double the ingredients for larger gatherings.
To keep the eggs from sliding around a plater or plate for serving, cover a platter (with sides) with a layer of dried lentils or other small bean. This makes a pretty presentation and the eggs stay put.
Tips For Hosting A Meatless Potluck Dinner
Ideas To Help Your Guests Enjoy A Meatless Potluck Dinner
Serving meatless meals is becoming more and more popular. Most of us have heard of Meatless Monday, and many of us are participating in this trend. It should come as no surprise that people planning potluck dinners have jumped on this bandwagon. After all, the potluck meal is meant to please a wide variety of hungry folks, many of whom don't eat meat.
Sure, you could say there are plenty of salads at a potluck to satisfy the non-meat eaters, but that doesn't really seem fair. Shouldn't there be a healthy alternative besides some veggies and lettuce? Let's take a look at a few ideas for a well-rounded potluck menu for a meatless meal.
Beans
For those who omit meat from their diet, beans are a substantial source of protein. But, do you really want to just throw a few black beans in a pasta salad and call it good? That just looks like an after-thought, which won't gain any favor with your vegetarian friends.
When you look at the enormous variety of beans available, you can imagine the possibilities. Gather together as many beans as you can find and create a mixed bean soup, for instance. Use plenty of herbs, spices, and vegetables to fill out the pot. If you want the smoky flavor of ham in your bean soup without the ham, sprinkle in smoked paprika. Everyone, meat eater or not, can definitely appreciate this filling dish! Lentil dahl is another satisfying thick soup that is loaded with fragrant spices, making it a delight for everyone.
But, you don't have to stick with soup. Smash cooked black beans and mix with avocado (also high in protein), tomatoes, onion, and lots of spice to create a dip for crackers or bread that is out of this world. Whip up a variety of spreads like hummus using garbanzo beans, navy beans, or cannellini beans. Be sure to add lots of lime, lemon, cilantro, garlic, and spices. Use this spread to create classic pinwheels (filled tortillas, chilled, then sliced) or taquitos (tiny tortillas, filled and rolled up cigar-style).
A classic 3 Bean Salad can also be turned into a full-meal deal rather than a side dish. Again, you want as many varieties of beans as you can get. There are no rules or limits to this dish. Just make sure you include plenty of crunchy fresh vegetables to create not only a healthy dish but interesting textures and flavors. Dress the salad with light olive oil and vinegar, but go crazy with the seasonings and herbs for a truly unique offering on the potluck table.
Nuts
Little dishes of nuts scattered around the room is just wrong at a meatless potluck. The idea is to focus on the proteins, not use them as kibble. There are plenty of ways to create dishes that offer some nutty nutrition.
Add lots of crunch to a green bean casserole by adding nuts rather than the typical fried onion topping.
Almonds are a classic taste combination with beans, but any nuts will work. Combine several nuts for a surprising taste and texture and you are sure to please all your potluck guests - meatless or not.
Actually, using nuts for the crunchy texture in just about any potluck fare can work well. Make Thai inspired roll-ups using peanut butter and chopped peanuts, rolled in with cilantro, cucumbers, and bean sprouts or other greens. Are you making bean burgers or tofu burgers? Coat them with finely crushed nuts.
As a matter of fact, you can use finely crushed nuts as a substitute for coating for just about anything - oven fried mushrooms or other vegetables, for instance. Speaking of mushrooms, go ahead and stuff those big mushroom caps with crushed nuts and cheese and watch them disappear. And don't skimp on the pistachios when you add them to your fruit salad. As a matter of fact, turn the tables a little and make it a pistachio salad and sprinkle on some fruit!
Dairy
Many vegetarians still eat dairy products. If this is the case at your potluck meal, then you are free to explore the many possibilities of cheese, yogurt, milk, etc.
A plate of cheese and crackers is good, but a sizzling hot skillet of baked fontina cheese served with crusty bread is way, way better! The cheese is cubed and sprinkled with garlic, onion, and lots of fresh herbs, then put in an oiled cast iron skillet under a broiler until bubbling hot. Once melted, this cheese can be kept hot just by wrapping the skillet safely in aluminum foil and then in towels. You could also use individual broiler-proof dishes if you have them for an even more appealing meatless entree. You can make similar cheesy individual entrees in biscuit lined muffin tins.
Create cream based soups and casseroles using milk to make a white sauce, adding cheese when you desire. Yogurt, especially Greek yogurt, is high in protein and can be used to make salad dressings even healthier.
Vegetables
Then there are the vegetables. But, please skip the tired crudite tray of celery and carrots. Instead, opt for dishes that feature protein rich vegetables such as avocado, peas, asparagus, and dark leafy greens.
This may be the time to perfect your guacamole. But, don't just serve it as a dip, use it as a spread or a salad dressing. Sweet peas can take center stage in a cold salad mixed in with lots of cucumber, radishes, and onion. Grilled asparagus tossed with an oil and vinegar dressing, then mixed with walnuts, sweet onion, and hot pepper flakes makes a dazzling dish. Big bowls of greens dressed with hot sweet and sour sauce and covered in walnuts or pecans is also a lovely sight.
And don't forget the versatile zucchini and eggplant! These two vegetables can fill a casserole dish fast and create a rather impressive offering on a potluck table. Add layers of cheese, onions, and tomatoes and even the hungriest folks will be satisfied with this meatless dish.
You don't have to subject your non-meat eating friends to a boring arrangement of lettuce salads at your next potluck meal. Throw a meatless potluck and get everybody thinking about what splendid dishes they can offer that are filling, nutritious, and delicious, and without a bit of meat!
Subscribe to:
Posts (Atom)