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Saturday, April 28th, 2012
Are cooking oils and their substitutes unhealthy, but necessary evils that we must use in order to make a meal? Or like any foods are their choices to be made that will add healthy benefits to your meals. We will point out that there are indeed healthy choices along with some very unhealthy ones. But even when you use the right ones, moderation is always in order.
When choosing an oil for cooking, the most important thing to consider is how stable is it when heated. Oils that are unstable when exposed to heat and light are most prone to oxidation and free radical production. These will be the most inflammatory inside our bodies, and this can be the cause of many of our internal problems such as diabetes, heart disease and many other degenerative diseases. The cooking oils we often use that have the greatest instability with heat: polyunsaturated fats which are prevalent in most vegetable oils.
It gets confusing because there are healthy foods that have polyunsaturated fat, such as seeds and nuts, so why should we not also avoid them? The difference is as long as they have not been exposed to high heat, and therefore have avoided the oxidation process. In the case of vegetable oils such as cottonseed, safflower, grapeseed and corn oils, they have usually been refined during processing. As a result, they are already inflammatory prior to cooking with them, and the cooling process does even more damage.
So when we are looking for the cooking oil that is the healthiest for us, we will look for those that have the most stability over heat. As the least stable is the polyunsaturated, the most stable is the saturated, with the monounsaturated in between. In creating our list, then, we will look for those that are composed of natural saturated fats which are the least reactive to heat and light and will be the least inflammatory in our body when used in cooking. Our list will include:
1. Real butter. Julia Childs was right: cooking with butter is the way to go. Use grass-fed butter if possible. And by all means, this does NOT include margarine.
2. Tropical oils. Coconut and palm oils are excellent, as they have very little polyunsaturated and are mostly natural saturated fats. Their main benefit, though, is lauric acid, which helps us fight many harmful bacteria and viruses.
3. Extra virgin olive oil. Because it is mostly monounsaturated, it is considered moderately stable. But most dieticians would recommend using it only for cooking with low temperatures. It has a distinct flavor and has plenty of heart healthy ingredients, plus it has a long storage life.
Bear in mind that if you are watching you calories, all oils, even the top-rated ones, are heavy in calories. Cooking with oil or technically oil substitutes make food taste better, and if you choose wisely will not be harmful to your health, but always use in moderation.
When looking at cooking oils and their substitutes and how healthy they are for us, it may be surprising that butter is at the top of the list. Not, however, is margarine. Read more in What Is Margarine, and to find more about olive oil and how it is used, check out What Is Mediterranean Food. Rich Carroll is a writer and health enthusiast living in London.
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Learn The Art Of Preserving Fresh Cooking Herbs
Thursday, April 26th, 2012
Herbs are a good way of enhancing the flavor or your dishes. You can use either fresh or dried cooking herbs. There are many people who allocate a small space in their backyards for herb gardening. They aim to have a ready supply of fresh herbs.
Despite the desire to use fresh herbs all the time, the season of the year can affect the availability of fresh herbs. Many kinds die during the cold and icy months. In order for you to have a steady supply of your favorite cooking herbs, you will need to dry some of them for future use.
The first criterion in preserving fresh cooking herbs is to know the trick of harvesting them. There are herbs that can be pulled from the roots and there are those that had to be snipped with strong scissors or kitchen knives. There are also best times to harvest these for drying purposes. The best time to harvest your fresh cooking herbs is during rainy evenings or late mornings because it is during these times when herbs can better retain their oils and flavors. Furthermore, these are times when the plants are less prone to growth of mildew. After harvesting you must be sure to wash the herbs carefully, preferably just misting or spraying them with water followed by wiping them.
There are actually 3 ways to preserve your fresh cooking herbs – hanging them, freezing them or steeping them in oil.
Preserving fresh cooking herbs by hanging
After snipping the long stems. Remove the lower leaves from the stem. Then tie 5 to 10 stems into a bunch. Do not tie too many stems as this will hamper ventilation. Hang these bunches in a dark, dry, non-humid and well ventilated location in the house. If there is no dark spot in the house, you can cover each bunch with paper bags and pierce the bags with air holes.
It may take 1 to 3 weeks to have the fresh herbs dry. As you wait for them to dry, check them regularly. Thicker stems will take more time to dry. You can check if they are already ready by rubbing a leaf between two fingers. They must be crumbly otherwise give more time.
When totally dry, remove the leaves and place them in a jar with airtight lids. You can store the leaves whole or you can crust them to make a fine grounded mix. Label the jar and have the date noted.
Preserving fresh cooking herbs by freezing
Do the same process of picking and washing the fresh herbs. Remember that freezing can only be done with herbs that have soft leaves such as tarragon, basil or parsley. Chives can never be frozen.
After picking, washing and drying your fresh cooking herbs, place them in freezer bags. Label with the name of herbs and date. Frozen fresh herbs can be good for 3 months but if you want them to last longer blanch them first for a few seconds in hot water then dip then in iced water before putting them in plastic freezer bags. You can freeze this for 6 months.
Preserving fresh cooking herbs by steeping in oil
Harvest, wash and pat dry the fresh cooking herbs. Although any kind of oil will do, the most preferred kind is still olive oil. You can opt to have the leaves attached to the stem or you can detach them. You can just put the leaves in the oil or you can add the stems to the detached leaves. Inclusion of stems will add flavor to the oil.
Place the oil in a jar then arrange the herbs inside. Placing those in stems in upright position will look attractive. These can be both ornamental and useful culinary ingredient. Keep the jar in cool place especially during summer. Shelf life can be for 6 months.
Preserving your fresh cooking herbs will guarantee that you will have a ready supply of culinary ingredients anytime of the year. Herbs, whether fresh or dried will surely enhance the flavor and taste of any dish. However, be careful in the use of dried herbs. Use them sparingly as they are more potent.
Felicitas Ramos is writing articles as a hobby and she writes on different niche. Read more about herbs and plants by visiting her site http://www.potsofherbs.blogspot.com/
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History of Mexican Food and Flavors
Wednesday, April 25th, 2012
Mexican food has a long and varied history starting back with the Mayan Indians and evolved with historical events and cultural changes. The Mayan Indians were hunters and gatherers. They did no farming or produced any of their own products. They fed themselves off the land, with wild game, tropical fruits and plants, and fish. Mayan Indians used corn and beans in their diets. The history of corn is another subject but suffice it to say the Americas have been using it for thousands of years. It only became popular in Europe after one of Columbus’ visits.
The Azteca culture introduced hot peppers, honey, salt and chocolate into their cooking and eventually found its way into the Mayan kitchen. The slow mingling of the foods took place until the Spaniards arrived where another culture mix of foods took place. Although the Aztecs had domesticated ducks and turkeys, the Spanish brought their beef, pork, goats and lambs. Again there is a change in recipes and eating styles.
The Spanish also brought flour, spices and dairy products adding to a wonderful blend of ingredients that make up the Mexican food. Recipes were changed with new combination of meat and spices; thus giving us such dishes as barbacoas, moles, tacos, adobos and the unforgettable salsas. What, has not changed is the delicious flavors, textures and aromas. It has been said that Mexican food is the most consumed worldwide.
The methods of preparation, in many cases, makes Mexican food so flavorful. In early times the ground was the base of your stove, your oven was dried clay around a fire or a pit in the ground, and the pots and pans were also clay or stone. From these ancient people we get the molcajete, and metate y mano. Molcajete is a stone bowl with a pedestal and the metate is a stone slab used to grind things like corn and other seeds. The Mano is long stone, like the pedestal only longer, used to press against slab to cause the grinding.
Names of foods are as varied as the ingredients. Each state has its specialty and secret ingredient, but secrets are not to be kept. No matter where you go in Mexico, if you ask for the recipe it is yours. State of Michoacán is known for it carnitas, deep fried pork in its own lard and if properly prepared not greasy. State of Veracruz for its fish ala Veracruzana, fish smothered in fresh sautéed tomatoes, onions and peppers and as spicy as you like. My favorite and with the most Mayan influence is the food of the state of Yucatan. I don’t know of any specific dish that is more traditional, but my favorite is Cochinita Pibil a pork dish marinated in a red Achiote paste. The paste consists of Annatto seed, spices vinegar, garlic and corn flour, which can be purchased in most stores. My only comment is “so good!”
The only concern you have to have is that depending on the state you are visiting you must know the difference in terminology. In one state if you order a Torta you will get an omelet and in another you will get a sandwich. Southern Mexico pozole and northern Mexico pozole vary in ingredients and broth color. In Jalisco you would get a bowl filled with a pork stew usually made with the back bones of the pig and the sauce or broth is colored and flavored with red chilies. In Sonora you would mostly likely get a bowl filled with oxtail and white processed corn in a sauce or broth that is clear. It is always good idea to ask what the ingredients of what you are ordering. If you hear “Tripas” or “Panza” be aware that they mean inners of an animal. I would make faces at the thought but if prepared properly they are delicious and can only be appreciated by open minded distinguishing palates.
Mexican food history is a long and entailed subject. To truly explore the subject would take a book or two. So in the course of our continued exploration of Cooking ala Mexicana we will attempt to bring you more history and information to make your interest and taste in Mexican food more pleasurable.
Ricardo Mayoral retired after 22 year of law enforcement is now trying to enter the internet world. He has struggled with high blood pressure and weight control for years and now wants to develop new eating and exercise habits. He loves to cook and did as a hobby many years as he and his partner catered Department festivities. Mexico is his favorite and for that reason has developed his site to inform on the history, the ingredients, and flavors of Mexican food. Due to his health issues he would like people to learn good nutrition and enjoy what they eat. Go to his site and enjoy the variety of topics including cooking and utensils to help you.
http://cookingalamexicana.com
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How To Eat Healthy On a Budget – Part 1
Tuesday, April 24th, 2012
Apologies, this is an article from an American writer, but the principle applies
There are a couple of common complaints I hear when it comes to eating healthy.
1. I don’t have the money!
2. I don’t have the time!
Today I want to dispel those common myths and show you exactly how to cook healthy meals for your family cheaply and efficiently! (Sorry, you just ran out of excuses to get healthy!)
I will deal with these myths one at a time…
Myth #1- I don’t have the money
I used to feel the same way. All the healthy food looks so expensive. It’s what we are told and what we tell ourselves over and over again. After all, every time we go on a new diet we spend a fortune! It feels like we just purchased the whole store! Isn’t it just cheaper to buy some frozen pizzas?
I decided I wanted to prove this myth wrong. So I set out to do it. I planned all the meals and my husband freaked when he saw the grocery list. He said, “This is going to be outrageous”. Keep in mind that I also buy organic whenever possible. This was my meal plan for the week:
Monday – Balsamic Roasted Chicken Breast with Sweet Potato and Broccoli
Tuesday- Almond Chicken with Sweet Potato and Green Beans
Wednesday- Sauteed Chicken with Onions, Green Peppers, and Shredded Cheese
Thursday- Meatloaf with Salad
Friday- Chili
Saturday- Chili leftovers
But wait, there’s more!
I also planned mine and my husband’s healthy lunches and snacks for the week! Our healthy lunches for Monday – Saturday were:
Baked Chicken with Salad
Morning Snack – Roasted Almonds and Apple
Afternoon Snack- 2 Boiled Eggs
So how did I do all this?????
I’m going to break it down for you.
2 Large Packs of Chicken Breasts – $6.99 a piece – $2.00 Savings with my Kroger Card = $9.98
4 Large Sweet Potatoes (everyone gets 1/2 sweet potato with dinner) = $3.89
2 Bags Frozen Broccoli – $2.00
2 Bags Frozen Green Beans – $2.00
3 Green Peppers – $2.55
Bag of Yellow Onions – $3.76
Bag of Shredded Cheese- $1.89
1 lb hamburger for meatloaf – $2.49
2 Lg Containers of Organic Spring Lettuce Mixture – $7.98 (including $2.00 Kroger card discount)
3 lbs Hamburger for Chili – $6.99
2 Lg Cans of Tomatoes for Chili – $2.74
2 Organic Lemons for Chicken Recipes – $1.58
1 Head of Garlic for recipes – $.79
2 packs organic cherry tomatoes for balsamic chicken recipe- $5.00
Bag organic Fugi Apples for Snack – $5.99
Organic Block Cheese for Salads – $5.49
Almond Butter for Almond Chicken recipe- $4.95
Dijon Mustard for Chicken recipe – $.79
1 lb raw almonds for snack – $6.88
Sour cream for chili – $1.69
organic raisins (I LOVE these on my salad!) – $2.99
organic bananas (for my kids) – $1.94
I had eggs this week but normally a carton of organic eggs runs me – $3.00
= $87.45!!!!!!
Now we have dealt with the money excuse. In part 2, I will show you how you can cook weekly meals for your family without living in the kitchen! In part 3, I will share my recipes! We’re just getting started so you DO NOT want to miss parts 2 and 3!
Sunday- Leftovers from week
Megan Bullington is a Health and Fitness Coach that loves to help take people from where they are… to what they can BECOME! As someone who has personally struggled with depression and anxiety, at times not even being able to get out of bed, she believes that we can change where we are, who we are, by the foods we put into our bodies and the activities we do to strengthen ourselves inside and out!
For a free copy of “What to Eat (and NOT to eat) for More Energy and Lasting Weight Loss” go to http://www.meganbullington.com
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Perfect Hard Boiled Eggs: How to Cook Hard Boil Eggs
Friday, March 30th, 2012
Eggs are one of nature’s finest and most edible form of protein which helps to control appetite. With only about 70 calories per egg, they can easily satisfy those seeking a low-calorie diet. Eggs are low in fat and high in essential vitamins, minerals, and other nutrients which support healthy eyesight and strong muscles. Versatile, simple preparations abound for this nutrition powerhouse with hard boiled eggs being one of the fastest and easiest.
It’s really very simple to make the perfect hard boiled eggs. Just don’t overthink it and follow these simple instructions. Where most people go wrong is they overcook their eggs which causes the yolks to turn green and the eggs to lose their flavor.
First, start with eggs with no visible cracks in their shells. Don’t use farm-fresh eggs either as they will be very difficult to peel. If your eggs are fresh, let them sit in the refrigerator for at least a week before you cook them. A pinch of salt added to the water can make them easier to peel. Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.
Boiling Water Method
Place eggs in bowl of warm water to prevent shells from cracking when immersed in boiling water. Alternatively, start with room temperature eggs. Fill saucepan with enough water to come at least 1 inch above eggs. Heat water to boiling. Transfer eggs from warm water to boiling water in a single layer with slotted spoon. Reduce heat to just below a simmer. Never boil them as that makes them rubbery. Cook uncovered for 20 minutes. Drain hot water from pan and immediately cover eggs in cold water to prevent further cooking. Tap eggs to crackle shells. Roll eggs between hands to loosen shells then gently peel the eggs. Hold eggs under running cold water to help ease the shells off.
Cold Water Method
Place eggs in saucepan in a single layer. Add enough cold water to come at least 1 inch above eggs. Heat water rapidly to boiling. Shut off the burner and leave the pan on the stove. Cover the pan and let stand 22 to 24 minutes. Remove eggs from the pan with a slotted spoon and immediately cool eggs in cold water to prevent further cooking. Tap eggs to crackle shell. Roll eggs between hands to loosen shell, then gently peel the eggs. Hold eggs under running cold water to help ease off shells.
Preparation
My favorite way to eat hard boiled eggs is to mash them with a fork as soon as they are cooled enough to handle. Put a dab of butter on them with a little salt and pepper to taste. Serve with a slice of whole wheat toast and a small glass of orange juice for a satisfying and balanced breakfast. Alternatively, you can just eat them whole with a little salt and pepper on them once they have been chilled. Enjoy.
Visit our site all about the Jack Lalanne Juicer, arguably the best juicer machine on the market today. It offers exclusive discounts on the Power Juicer, as well as tips on incorporating healthy Juicer Recipes into a busy lifestyle.
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Cookie Baking Tips – Chewy Vs Crunchy
Thursday, March 29th, 2012
There are essentially only six types of cookies. These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies. Chewy cookies are often the bars and dropped cookies.
The others usually produce a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can include both varieties. Crunchy peanut butter or chewy chocolate chip for example.
The perfect cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety. Either way, the color and shape should be uniform.
When you are ready to bake cookies here are some tips to help.
Select pans of the proper size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for proper circulation of heat to ensure even baking. If your pan is too large your cookies will burn on the bottom. Avoid using pans with sides. It this is all you have, turn the pan upside down and bake on the bottom, unless of course you are using a bar cookie recipe which requires sides. Sides reduce the flow of hot air and can result in burned or under cooked cookies.
Use a spatula or pan-cake turner to remove cookies to wire racks for cooling. Be sure to keep the family out of the kitchen or you may turn around and discover the cookies are gone. I have often had to make an additional batch of cookies because the kids could not resist those warm from the oven delicacies.
For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking. If you don’t have these you can put flour on the pin and board to prevent sticking. You can try a mixture of one part sugar and two parts flour if the dough is sticky. Use only a portion of the dough that can be handled easily. Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.
Use of an alarm clock or kitchen timer will also help you bake perfect cookies. When the phone rings you can easily lose track of those important minutes. I can’t count how many trays of cookies have been burned because of a phone call, someone at the door, of a child in need of attention. Sometimes it is the timer that will remind you when your attention is drawn elsewhere. It happens.
Always preheat the oven to ensure your cookies bake evenly and avoid peeking. Every look releases heat and lowers the temperature causing uneven browning. If you accurately watch the timing of the first batch you can cook following batches without peeking.
Store cooled cookies in a covered container or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to prevent spoiling. Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft. You can use an air tight tin for this type. You should not store the two different types together. If your crisp cookies become soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.
To make your cookie baking go smoothly follow these simple steps.
1. Heat the oven
2. Assemble all ingredients. Sift the dry ingredients together and if your recipe calls for melted chocolate, get it melted and ready.
3. Set out eggs about 20 minutes before you begin baking. They should be at room temperature. If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.
4. Prepare your cookie sheets or pans and set out your cooling racks.
5. If using fruit or nuts, chop or other wise prepare them first. Drain canned fruit or thaw frozen fruit.
6. Now you are ready to mix and bake your cookies.
While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies. Attending cookie exchanging or giving cookies as gifts can be a snap. Just set aside one day to devote to your baking and you will have enough cookies to last the season.
One last tip. Don’t overlook refrigerator cookies. They can be mixed and shaped and stored in the refrigerator or freezer to be baked later. When that unexpected company arrives or the kids come clamoring for a treat you can quickly pull out these convenient cookies and serve up a homemade treat.
Finally, homemade cookies can be more cost friendly than those varieties you buy in the markets. You can control the ingredients and ensure there are no additives or preservatives you might prefer your family didn’t have.
If you are looking for more good cookie recipes check out [http://www.caglecooksonline.com]. You will find FREE cookbooks to download, videos and more. This site has just gone live so bookmark it to visit often as I will be adding recipes from my collection often.
If you find yourself in need of other products or services, check out http://www.cagleonline.com. Since 2001 the site has been offering up a variety of Free information. In the past few months it has become the central portal of Life with Barbara, a project designed to bring you as much FREE and usable information as I can find. Thank you for your time and I hope you will enjoy these recipes.
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A Great Way to Cook Kale
Wednesday, March 28th, 2012
I’m on a personal mission to get kale the respect it deserves. Have you tried it?
You may not be aware that kale is a hardy green from the cabbage family that often makes top 10 healthiest food lists. (I wasn’t until I made a commitment to eat more greens last year.)
Kale is not only good for you, it is pleasantly tasty too! It is one of the least bitter of the leafy cooking greens so if you like spinach you will probably love it.
But, if you have never eaten it, you may be wondering how to cook kale.
There are lots of different ways for cooking kale – it can be roasted, boiled, steamed or sauteed. It is delicious in soups, stir-fries and even roasted into “chips.” Some people enjoy tender kale in salads, but this can be an acquired taste. (If kale is new to you, it is definitely better to get acquainted with it cooked, before trying it raw.)
One of the best ways to prepare it is to give it a quick boil in 2 to 4 cups of water for 5 to 10 minutes (depending on how tender you want it). It will shrink a lot during cooking, so plan on about one pound (a large bunch) for 3 to 4 servings.
To wash kale, fill a large bowl with cool water, dunk in the greens and swish them around to rinse, then lift them out and place in a colander.
Before cooking, you’ll want to remove the tough stalk and central vein by hand or with a knife, and chop or tear the leaves as instructed in your recipe.
Kale made using this basic recipe is ready to be enjoyed as a simple side dish or added to many more dressed up kale recipes.
Basic Kale Recipe
Serves 2 to 3
3/4 pound kale
2 cups water
Pinch of sea salt
Fill a large bowl with cold water. Dunk in the kale and swish it around to loosen any dirt or sand, which should sink to the bottom. Lift kale out of the water. (If the water is dirty or their is sand in the bottom, dump out the water, rinse the bowl and repeat the process.)
Strip the leaf off each stalk. Discard the stalks and center rib since they can be tough. Chop or tear kale leaves into bite-size pieces. Set aside.
In a large skillet that has a tight-fitting lid, bring the water to a boil. Add the prepared kale, return to a boil, cover and cook over high heat for 4 to 5 minutes, stirring occasionally, until the kale is tender. (Be careful that all the liquid doesn’t evaporate.) Season to taste with salt.
Remove the kale from the skillet with a slotted soon. To stop it from cooking more, cool it off in cold water or use immediately in your favorite recipe.
Basic Kale Variations
Saute 2 minced garlic cloves in 1 tablespoon olive oil, add cooked kale and a pinch of salt and heat through.
Drizzle cooked kale with olive oil and fresh lemon juice.
Drizzle cooked kale with toasted sesame oil and toasted sesame seeds and pinch of salt.
Use cooked kale as a bed for grilled fish or chicken.
Martha McKinnon is a health coach and yoga instructor who believes that eating great & losing weight can be simple & delicious when you focus on nourishing the whole you – body, mind, & soul. Her website is http://www.simple-nourished-living.com. Stop by for a free copy of her E-cookbooklet full delicious granola bar recipes.
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How To Cook Deviled Eggs
Tuesday, March 27th, 2012
If you want to learn how to cook deviled eggs and serve them as an Easter appetizer, you’ve come to the right place. Although you can find many deviled egg recipes online, a simple understanding of the process will enable you to fix them without the need for a recipe, and better yet, you may be able to experiment with different ingredients.
To start, you’ll first need to hard boil the eggs. Hard boiling means the yolks and whites will both be firm. Soft boiling, on the other hand, means the yolks are runny while the whites are firm. Keep in mind, since they’ll be cut in half, you’ll get twice as many servings as eggs.
Boil the eggs by placing them in a pot and covering them with COLD water. You’ll want to use cold water because using warm or hot may cause some eggs to crack during boiling.
Boil the eggs for approximately 10 minutes. If the eggs are extra-large, you may want to add a few minutes to make sure they’re done. You cannot over-cook them.
Once they’re done, empty the pot of the hot water and fill it with cold water. Let the eggs cool about 10-15 minutes or even overnight. Cooling will make them easier to handle while peeling.
Next, peel the eggs by knocking them on the counter or other hard surface to crack the shell. Peel completely. Sometimes, if the shells won’t peel off easily, running the eggs under cold water WHILE you’re peeling them will help.
Once peeled, cut them in half lengthwise. Scoop out the yolks and place them in a bowl. Place the whites on a serving tray.
Now for the fun part, mixing other ingredients with the yolks. This is where you can use your creativity.
The most common ingredients for deviled eggs are:
Mayonnaise or Miracle Whip
Mustard
Salt and Pepper
Dill Weed
Relish
Sour Cream
Your basic deviled egg can be as simple as mixing mayonnaise, salt and pepper with the yolks. Just mix the ingredients, adding a little at a time, until the taste is to your liking. then, spoon the mixture back into the opening in the whites and you’re done.
To get a better tasting deviled egg, other ingredients will certainly add to the flavor. Here are some hints:
Since Miracle Whip is a spicier dill flavored mayonnaise, if using Miracle Whip, omit the dill weed or use it sparingly. This also applies to the relish
A little mustard goes a long way, so always use just a touch at first. Taste and add more if needed. You could also use Dijon mustard for a different taste.
A little relish goes a long way as well, so add a little at a time and taste. Dill relish will be more flavorful than sweet relish. I would not use Miracle Whip and dill relish together. For my taste, it’s too tangy.
Add sour cream and mayonnaise in equal parts, a little at a time. You don’t want the mixture too runny. You can always add more but you can’t take it out once it’s been added.
For a decorative touch, after the eggs have been filled, sprinkle with paprika and garnish with fresh dill weed or parsley.
After reading this guide, I hope you can come up with your own deviled egg recipe that will be the hit of your Easter dinner.
Tony VM – visit Easy Recipes For Busy Cooks for great easy recipes plus cooking tips and information on making your life in the kitchen a lot easier
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Essential Tools For Making French Toast
Monday, March 26th, 2012
WOW!! I never knew it was so complicated!!!
Essential Tools For Making French Toast
By Matt L Howard
To make French toast, you need the proper equipment to do the job. The better these tools, the easier it is to create your morning meal masterpiece. Below we list all the things you will need for each stage of the recipe. This equipment is available from any leading retail store for affordable cost. You may even want to spend more to get certain top quality equipment, since several of them can be used for other uses inside your kitchen area.
Measuring Cups
Before you can begin, you’ll need a measuring cup to make sure you measure your ingredients appropriately. Several experienced home cooks have adequate experience to eyeball their portions, but for the majority of us ‘common individuals’, we require some help from measuring cups. For French toast you do not need anything complicated, just something which can measure thirds and quarter cups.
Mixing Container
You’ll need something to combine together all your eggs, milk, vanilla extract, and other ingredients to top your French toast. You could use a standard bowl, however it is much easier to do if you have a separate mixing bowl. This is particularly important when you need to serve many people.
Mixer
Once you’ve combined your components within the mixing container, you need something to help combine everything. A regular spatula will get the job done, but might also leave you with a sore, stiff arm. We advise utilizing an egg beater or even better an electric-powered hand mixer.
Skillet
Now that all the components are mixed, it is time to soak the bread and cook it. Whilst a standard pan will do, to get the best, most even, golden brown finish on your French toast, you will desire a high quality frying pan. The thicker the skillet, the better.
Turner
You require to prepare either side of your bread as well as something informs me flipping it over with your hand is not the very best idea. That’s where a turner comes in. All turners are simply the same, but if you want one that will last a lifetime, you will desire to spend a bit more at a top quality turner.
Serving Items
Now that your morning meal is complete, you need a presentation which does it justice. Plates and silverware are a necessity. In addition, it helps to get a tray to put them on. Ultimately, you could garnish the presentation along with things like a fruit bowl, placemat, flowers, as well as other things. Get creative here and really do what must be done to make the morning special.
Learn how to make this breakfast favorite your way at How to Make French Toast Online! We show you how to prepare French toast in a variety of ways, with topping ideas and recipes to make a delicious and memorable morning!
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