Ah, cheese fondue! The aroma of meltingly pungent cheese and wine - bubbling gently and ready for dippers of bread. It's a romantic dinner for two, or a wonderful ice-breaker for a party or get-together. It's the perfect meal to foster intimate conversation and create lasting memories of good times by all.
Lots of Pots
Cheese fondue can be used as a meal, or as an appetizer. The pots made for cheese fondue are of heavy, heat resistant earthenware or heavy metal. A controllable heat unit that maintains low, even heat is what keeps the cheese melted and slightly bubbly without burning the cheese or over heating it. You want the consistency to be smooth and sauce-like.
If you don't have a fondue pot, you can also use a casserole dish or one of ceramic material - it must be heat resistant! Use it over a well-regulated alcohol, canned heat, or butane flame. You can also try it over an electric hot plate or candle warmer, although this is not recommended! Other types of fondue pots are the classic fondue bourguignonne pan, electric fondue pots and chafing dishes.
Control Your Heat!
If your heat source isn't manageable, you will end up with cheese that cools too much and the result is a big glob of hardened cheese that becomes undunkable. If your heat source is too hot, the cheese ends up being stringy and starts to separate into a globby, gooky mess.
It's not as hard as it seems. That's why making a small investment into a real fondue pot is worth it. Your fondue pot usually comes packaged with the right style of forks, your controllable heat source and a pan that was made for this kind of cooking.
Okay, ready to try out a great cheese fondue recipe? Look no further! I have them all right here for you. Create your own memories. Make your guests smile. Treat your family to something entirely different than Hamburger Helper. You'll be happy you did!
What you'll need:
- 1 1/2 to 1 3/4 cup of buttermilk
- 1 lb. Swiss cheese (diced or shredded)
- 3 Tbsp flour
- 1/2 tsp dry mustard
- 1 clove of garlic (halved)
- Keilbasa sausage or other dippers*
- Asparagus Tips or other dippers*
- Fondue pot or equivalent
If you choose to use processed Swiss cheese, just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long.
First, heat the buttermilk and garlic halves in a pot. Once the buttermilk is heated through, remove the garlic halves. Don't bring to boiling point. Then combine the cheese, flour, and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended.
Next, place the buttermilk cheese sauce mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently - you don't want it to boil! You might find you'll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency.
This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme, try Swiss Cheese Dipping Sauce found on my web site. (See information below)
*Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese. Chill your tender asparagus spears and serve with the Keilbasa. Can also be served with cherry tomatoes and rye bread slices.
At the table dip your dippers into the cheese and use the rye bread to catch the drips from pot to plate. YUMMY!
Enjoy!
Important: Please feel free to republish this article on your web site or in your ezine. However, you are not allowed to modify any part of its content and all links should be kept active.
Friday, December 31, 2010
Thursday, December 30, 2010
Refreshing Drink Recipes To Perk Up Parties
The weather is getting warmer, which means the party scene is about to heat up. Welcome the season by building up your bartending repertoire with light, fruity cocktails.
Whether planning a luau, cocktail party or a little get-together with friends, a well-stocked bar is particularly important. For parties, make sure you have plenty of ice, about a pound for each guest, as most spring and summer drinks are served on the rocks or with crushed ice.
Having a few essentials on hand is key: A basic bar includes vodka, whiskey, wines and beer. If you're feeling more adventurous or creative, you can also add gin, tequila, rum, bourbon, vermouth, sherry and brandy.
Mixers add a dash of flavor, or in some cases spice, to a summery cocktail. Orange juice, seltzer, tonic water, cola, ginger ale, tomato juice, Tabasco sauce, horseradish and Worcestershire will wake up your drink recipes.
Another great addition to your bar is Hair of the Dog, which has a light raspberry taste that can jazz up any drink. Using Hair of the Dog as a mixer will make a tasty drink that includes detoxifying ingredients to help the liver better process toxins. Thus it helps to counteract the negative effects of alcohol on the body. The sugar-free version also has no carbs.
Finish off your drinks with sliced lemons, limes, oranges or maraschino cherries. A curl of lemon peel can make an attractive finishing touch.
Try these recipes using sugar-free Hair of the Dog for a diet-friendly twist on familiar drinks:
Caribbean Dog
1 shot Malibu Rum
1 can Hair of the Dog
Blend ingredients with ice, then serve in a tall glass. Float a 1/2 shot of Chambord in the glass and garnish with an orange slice and a cherry.
Tex Mex Dog
(Hair of the Dog's version of the margarita has fewer carbs -; approximately 40 grams less than traditional margarita mixes.)
1 1/4 shot tequila
3/4 shot triple sec
3/4 shot Grand Marnier
1/2 can Hair of the Dog
Combine ingredients and serve over ice in a glass with a salted rim. Garnish with a slice of lime.
Whether planning a luau, cocktail party or a little get-together with friends, a well-stocked bar is particularly important. For parties, make sure you have plenty of ice, about a pound for each guest, as most spring and summer drinks are served on the rocks or with crushed ice.
Having a few essentials on hand is key: A basic bar includes vodka, whiskey, wines and beer. If you're feeling more adventurous or creative, you can also add gin, tequila, rum, bourbon, vermouth, sherry and brandy.
Mixers add a dash of flavor, or in some cases spice, to a summery cocktail. Orange juice, seltzer, tonic water, cola, ginger ale, tomato juice, Tabasco sauce, horseradish and Worcestershire will wake up your drink recipes.
Another great addition to your bar is Hair of the Dog, which has a light raspberry taste that can jazz up any drink. Using Hair of the Dog as a mixer will make a tasty drink that includes detoxifying ingredients to help the liver better process toxins. Thus it helps to counteract the negative effects of alcohol on the body. The sugar-free version also has no carbs.
Finish off your drinks with sliced lemons, limes, oranges or maraschino cherries. A curl of lemon peel can make an attractive finishing touch.
Try these recipes using sugar-free Hair of the Dog for a diet-friendly twist on familiar drinks:
Caribbean Dog
1 shot Malibu Rum
1 can Hair of the Dog
Blend ingredients with ice, then serve in a tall glass. Float a 1/2 shot of Chambord in the glass and garnish with an orange slice and a cherry.
Tex Mex Dog
(Hair of the Dog's version of the margarita has fewer carbs -; approximately 40 grams less than traditional margarita mixes.)
1 1/4 shot tequila
3/4 shot triple sec
3/4 shot Grand Marnier
1/2 can Hair of the Dog
Combine ingredients and serve over ice in a glass with a salted rim. Garnish with a slice of lime.
Wednesday, December 29, 2010
Your Guide To Oysters
A dare. A local curiosity. A southern specialty. These are enticements you heeded in your intro to Louisiana oysters. However, the mystique of oysters may actually scare some home cooks away.
The Louisiana Seafood Board brings you a handy guide to selecting and preparing oysters, so you can serve this delicacy fearlessly.
What Do Oysters Look Like?
Oyster meats are cream to light brown with ruffled edges and a silky texture. Avoid fluffy white oysters as they're filled with water. Oysters should not be floating, but packed closely-with no more than 10 percent liquid.
Oysters are available in pints or quarts. The containers should be clean. Check for government- required information: best-if-used-by date, interstate shellfish permit #, weight, nutrition facts, and country of origin.
How Do Oysters Smell?
Oysters have a clean ocean smell. Never buy oysters with an odor.
How Much Is One Serving?
Louisiana oysters are available year-round and vary in size from season to season. Skinny oysters come as many as 30 to the pint. Medium or fat oysters come 16 to 18 per pint. Either way, a pint is approximately three servings.
What Do Oysters Taste Like?
American oysters, Eastern oysters, Gulf of Mexico oysters, or Louisiana oysters-they are actually all the same animal. In fact, there is only one oyster that is native to the Gulf and Atlantic coasts.
However, like fine wines, oysters have subtle nuances in flavor-depending on where they're cultivated. In a blind taste test by an independent researcher, consumers chose Louisiana oysters over others sold in the U.S. 85 percent of the time.
Try this longtime Louisiana oyster favorite.
Traditional Louisiana
Oyster Stew
4 servings
11/2 pints medium Louisiana oysters
1/2 cup shallots, diced
1 pint milk
2 Tbsp. butter
Salt & pepper to taste
Over a high heat, sauté shallots in butter. Stir in milk. Bring to boiling point, then lower heat. Ease in oysters. Simmer until oyster edges furl (3-5 minutes). Add salt & pepper. Serve with crackers.
The Louisiana Seafood Board brings you a handy guide to selecting and preparing oysters, so you can serve this delicacy fearlessly.
What Do Oysters Look Like?
Oyster meats are cream to light brown with ruffled edges and a silky texture. Avoid fluffy white oysters as they're filled with water. Oysters should not be floating, but packed closely-with no more than 10 percent liquid.
Oysters are available in pints or quarts. The containers should be clean. Check for government- required information: best-if-used-by date, interstate shellfish permit #, weight, nutrition facts, and country of origin.
How Do Oysters Smell?
Oysters have a clean ocean smell. Never buy oysters with an odor.
How Much Is One Serving?
Louisiana oysters are available year-round and vary in size from season to season. Skinny oysters come as many as 30 to the pint. Medium or fat oysters come 16 to 18 per pint. Either way, a pint is approximately three servings.
What Do Oysters Taste Like?
American oysters, Eastern oysters, Gulf of Mexico oysters, or Louisiana oysters-they are actually all the same animal. In fact, there is only one oyster that is native to the Gulf and Atlantic coasts.
However, like fine wines, oysters have subtle nuances in flavor-depending on where they're cultivated. In a blind taste test by an independent researcher, consumers chose Louisiana oysters over others sold in the U.S. 85 percent of the time.
Try this longtime Louisiana oyster favorite.
Traditional Louisiana
Oyster Stew
4 servings
11/2 pints medium Louisiana oysters
1/2 cup shallots, diced
1 pint milk
2 Tbsp. butter
Salt & pepper to taste
Over a high heat, sauté shallots in butter. Stir in milk. Bring to boiling point, then lower heat. Ease in oysters. Simmer until oyster edges furl (3-5 minutes). Add salt & pepper. Serve with crackers.
Tuesday, December 28, 2010
The Original Healthy Fast Food
Just about everybody loves cheese. Loaded with calcium and protein, the "real thing" makes so many dishes more appealing, and mellow, nutty, smooth-melting Norwegian Jarlsberg-America's most popular specialty cheese-is particularly versatile, a family favorite.
Made from part-skim milk, it's naturally low in calories, sodium and fat-newer Jarlsberg Lite, also great for snacking and cooking, has 50 percent less fat than regular Swiss.
Try this super simple Asparagus Rolls recipe-a surefire party idea. Here are a few other easy, creative, absolutely delicious uses for either classic Jarlsberg or Jarlsberg Lite.
• Roll cheese slices around fresh fruits or raw vegetables.
• Add cubes to salads and pastas-warm or cool.
• Shred on vegetables and into sauces.
• Enhance stuffings for meat, poultry or fish.
• Enrich egg dishes.
• Shred into mashed or "smashed" potatoes.
• Grill with peppers, squash, potatoes.
• Top burgers-beef, turkey or salmon.
• Make hors d'oeuvres, wraps and sandwiches galore.
2006 marks the 50th anniversary of Jarlsberg cheese-and the 125th of its source, Tine B.A. Norwegian Dairies, a farmers cooperative. One way to celebrate is to discover tasty new ways to give your menus pizazz-and a nutritional boost.
Asparagus Rolls With
Ham and Jarlsberg
12 clean asparagus spears
12 thin slices lean ham
1 cup grated Jarlsberg cheese
Boil asparagus in lightly salted water 1 minute. With slotted spoon, dip spears in ice water to preserve color; drain on paper towels. Wrap a slice of ham around each spear and place on baking sheet lightly sprayed with oil. Sprinkle spears liberally with Jarlsberg and brown in 450° oven about 5 minutes. Serve immediately.
Serving suggestions: Place on grilled country bread brushed with olive oil and garlic and topped with chopped tomatoes plus a bit of sea salt, if desired.
Cheese, glorious cheese is just delicious when included in this Asparagus Rolls With Ham and Jarlsberg recipe.
Made from part-skim milk, it's naturally low in calories, sodium and fat-newer Jarlsberg Lite, also great for snacking and cooking, has 50 percent less fat than regular Swiss.
Try this super simple Asparagus Rolls recipe-a surefire party idea. Here are a few other easy, creative, absolutely delicious uses for either classic Jarlsberg or Jarlsberg Lite.
• Roll cheese slices around fresh fruits or raw vegetables.
• Add cubes to salads and pastas-warm or cool.
• Shred on vegetables and into sauces.
• Enhance stuffings for meat, poultry or fish.
• Enrich egg dishes.
• Shred into mashed or "smashed" potatoes.
• Grill with peppers, squash, potatoes.
• Top burgers-beef, turkey or salmon.
• Make hors d'oeuvres, wraps and sandwiches galore.
2006 marks the 50th anniversary of Jarlsberg cheese-and the 125th of its source, Tine B.A. Norwegian Dairies, a farmers cooperative. One way to celebrate is to discover tasty new ways to give your menus pizazz-and a nutritional boost.
Asparagus Rolls With
Ham and Jarlsberg
12 clean asparagus spears
12 thin slices lean ham
1 cup grated Jarlsberg cheese
Boil asparagus in lightly salted water 1 minute. With slotted spoon, dip spears in ice water to preserve color; drain on paper towels. Wrap a slice of ham around each spear and place on baking sheet lightly sprayed with oil. Sprinkle spears liberally with Jarlsberg and brown in 450° oven about 5 minutes. Serve immediately.
Serving suggestions: Place on grilled country bread brushed with olive oil and garlic and topped with chopped tomatoes plus a bit of sea salt, if desired.
Cheese, glorious cheese is just delicious when included in this Asparagus Rolls With Ham and Jarlsberg recipe.
Monday, December 27, 2010
Tailgating Fun With Shrimp
Football season means party time, and nothing is more fun than tailgating with friends before the big game.
Joe Cahn, the self-proclaimed "commissioner of tailgating," suggests celebrating in style with Wild American shrimp, a finger food that easily complements beer, wine and soft drinks.
"Wild American shrimp go great with tailgating because it's easy, simple and good," said Cahn, who has driven 250,000 miles visiting thousands of cities and eaten his way through more than 370 tailgate parties.
Wild American shrimp is caught off the Gulf and South Atlantic coasts. Much of the shrimp consumers eat is pond-raised and imported.
"You have a choice and may not realize you are eating shrimp grown in ponds and imported to this country," Cahn said. "And shrimp from the Gulf and Atlantic just tastes better."
Wild American shrimp can be cooked ahead of time or grilled minutes before serving. Low in fat and packed with flavor, protein and cardio-protective omega-3 fatty acids, it gives party-goers plenty of energy to cheer for their favorite team.
For your next tailgating celebration, try this easy recipe from Wild American Shrimp Inc.:
GRILLED TEXAS WILD AMERICAN SHRIMP
(Makes 6 servings)
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and
de-veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.
Remove shrimp from marinade, reserving liquid. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once until pink, 2 minutes to 3 minutes on each side.
In a non-reactive saucepan, bring marinade to a boil. Reduce heat and simmer, uncovered, until bell pepper is tender, about 5 minutes. Serve with shrimp.
Joe Cahn, the self-proclaimed "commissioner of tailgating," suggests celebrating in style with Wild American shrimp, a finger food that easily complements beer, wine and soft drinks.
"Wild American shrimp go great with tailgating because it's easy, simple and good," said Cahn, who has driven 250,000 miles visiting thousands of cities and eaten his way through more than 370 tailgate parties.
Wild American shrimp is caught off the Gulf and South Atlantic coasts. Much of the shrimp consumers eat is pond-raised and imported.
"You have a choice and may not realize you are eating shrimp grown in ponds and imported to this country," Cahn said. "And shrimp from the Gulf and Atlantic just tastes better."
Wild American shrimp can be cooked ahead of time or grilled minutes before serving. Low in fat and packed with flavor, protein and cardio-protective omega-3 fatty acids, it gives party-goers plenty of energy to cheer for their favorite team.
For your next tailgating celebration, try this easy recipe from Wild American Shrimp Inc.:
GRILLED TEXAS WILD AMERICAN SHRIMP
(Makes 6 servings)
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and
de-veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.
Remove shrimp from marinade, reserving liquid. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once until pink, 2 minutes to 3 minutes on each side.
In a non-reactive saucepan, bring marinade to a boil. Reduce heat and simmer, uncovered, until bell pepper is tender, about 5 minutes. Serve with shrimp.
Sunday, December 26, 2010
Warm Up the Holidays With Organic Gingerbread
What is the secret ingredient in savory pastries, muffins and other baked goods? Buttermilk, which lends a rich, hearty flavor with fewer calories than whole milk or cream.
Organic buttermilk, produced without using pesticides, synthetic hormones or antibiotics, is not only wonderful for baking, it is great as a base for soups and salad dressings or as a marinade. It also is often used to coat poultry and fish before frying or baking.
Many enjoy drinking this versatile dairy product by itself; it pairs well with sweet fruits and desserts.
Autumn Brennan, Organic Valley's food aficionado, provides the following holiday recipe for buttermilk gingerbread. The spicy, rich taste of old-fashioned gingerbread is at the heart of many holiday celebrations, she says.
BUTTERMILK GINGERBREAD
(Makes 16 servings)
1 1/4 cups all-purpose flour (sifted)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup molasses
1/3 cup raw sugar
1/2 cup Organic Valley unsalted cultured butter, melted
1/2 cup Organic Valley cultured lowfat buttermilk, chilled and well-shaken
1 Organic Valley Grade A extra large brown egg
Preheat oven to 325 F. Lightly grease an 8-by-8-by-2-inch metal baking pan. Sift flour, spices, baking soda and sea salt into a medium mixing bowl.
In a large mixing bowl, whisk together molasses, 1/3 cup sugar, butter, buttermilk and egg. Fold in the dry ingredients.
Pour gingerbread batter into the prepared baking pan. Place the pan on the middle rack of the oven. Bake for 25 to 30 minutes, or until an inserted tester comes out clean. Allow the cake to cool completely in the pan.
Cut into 16 squares. Top with homemade whipped cream and garnish with candied ginger.
Organic buttermilk, produced without using pesticides, synthetic hormones or antibiotics, is not only wonderful for baking, it is great as a base for soups and salad dressings or as a marinade. It also is often used to coat poultry and fish before frying or baking.
Many enjoy drinking this versatile dairy product by itself; it pairs well with sweet fruits and desserts.
Autumn Brennan, Organic Valley's food aficionado, provides the following holiday recipe for buttermilk gingerbread. The spicy, rich taste of old-fashioned gingerbread is at the heart of many holiday celebrations, she says.
BUTTERMILK GINGERBREAD
(Makes 16 servings)
1 1/4 cups all-purpose flour (sifted)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup molasses
1/3 cup raw sugar
1/2 cup Organic Valley unsalted cultured butter, melted
1/2 cup Organic Valley cultured lowfat buttermilk, chilled and well-shaken
1 Organic Valley Grade A extra large brown egg
Preheat oven to 325 F. Lightly grease an 8-by-8-by-2-inch metal baking pan. Sift flour, spices, baking soda and sea salt into a medium mixing bowl.
In a large mixing bowl, whisk together molasses, 1/3 cup sugar, butter, buttermilk and egg. Fold in the dry ingredients.
Pour gingerbread batter into the prepared baking pan. Place the pan on the middle rack of the oven. Bake for 25 to 30 minutes, or until an inserted tester comes out clean. Allow the cake to cool completely in the pan.
Cut into 16 squares. Top with homemade whipped cream and garnish with candied ginger.
Saturday, December 25, 2010
Tips to Jazz Up Your House for a Holiday Party
How do you make your holiday party memorable? Create a festive atmosphere that will boost your guests' holiday cheer.
Here are some tips to make your party stand out this season.
* Start outdoors. Carry the theme of your party outdoors using wreaths, lights or lawn decorations.
* Light up the place. Hang strings of lights along walls and banisters. Turn off overhead lights to create a cozy atmosphere.
* Spruce up your table. A centerpiece - anything from a fancy floral arrangement to brightly colored candles - can add charm to the dining room table.
* Decorate with food. Many food, candy and drink companies sell holiday versions of their products. These festive foods and drinks act as decorations as well as fun treats for guests.
For instance, Welch's Sparkling Grape Juice Cocktail, available in red grape or white grape flavor, comes in a package of two nutcracker-themed bottles for the holidays. These decorative bottles add a whimsical touch to your holiday table, and the non-alcoholic juice cocktail can be enjoyed by all. Add some spice to this sparkling beverage with the following recipe.
SPARKLING PUNCH
(Makes about 30 half-cup servings)
FOR THE PUNCH:
2 bottles Welch's Sparkling
White Grape Juice Cocktail, chilled
1 can (11.5 ounces) Welch's
Frozen Concentrated
Cranberry Juice Cocktail
3 cups cold water
3 cans (12 ounces each) ginger
ale, chilled
FOR THE ICE RING:
6 ounces Welch's Frozen Grape
Juice
12 ounces water
8 or 9 thin lemon slices
In punch bowl, combine Sparkling White Grape Juice Cocktail, Frozen Concentrated Cranberry Juice Cocktail and water. Gently stir in ginger ale.
To prepare the ice ring, combine Welch's Frozen Grape Juice with water and mix well. Place lemon slices in bottom of an 8-inch ring mold. Pour small amount of grape juice over slices and allow to freeze. Add remaining grape juice and freeze solid.
When ready to serve, unmold the ice ring and place it in the punch, lemon side up. Serve immediately.
The Welch's Sparkling Grape Juice Cocktail holiday two-pack has a suggested retail price of $5.99.
Here are some tips to make your party stand out this season.
* Start outdoors. Carry the theme of your party outdoors using wreaths, lights or lawn decorations.
* Light up the place. Hang strings of lights along walls and banisters. Turn off overhead lights to create a cozy atmosphere.
* Spruce up your table. A centerpiece - anything from a fancy floral arrangement to brightly colored candles - can add charm to the dining room table.
* Decorate with food. Many food, candy and drink companies sell holiday versions of their products. These festive foods and drinks act as decorations as well as fun treats for guests.
For instance, Welch's Sparkling Grape Juice Cocktail, available in red grape or white grape flavor, comes in a package of two nutcracker-themed bottles for the holidays. These decorative bottles add a whimsical touch to your holiday table, and the non-alcoholic juice cocktail can be enjoyed by all. Add some spice to this sparkling beverage with the following recipe.
SPARKLING PUNCH
(Makes about 30 half-cup servings)
FOR THE PUNCH:
2 bottles Welch's Sparkling
White Grape Juice Cocktail, chilled
1 can (11.5 ounces) Welch's
Frozen Concentrated
Cranberry Juice Cocktail
3 cups cold water
3 cans (12 ounces each) ginger
ale, chilled
FOR THE ICE RING:
6 ounces Welch's Frozen Grape
Juice
12 ounces water
8 or 9 thin lemon slices
In punch bowl, combine Sparkling White Grape Juice Cocktail, Frozen Concentrated Cranberry Juice Cocktail and water. Gently stir in ginger ale.
To prepare the ice ring, combine Welch's Frozen Grape Juice with water and mix well. Place lemon slices in bottom of an 8-inch ring mold. Pour small amount of grape juice over slices and allow to freeze. Add remaining grape juice and freeze solid.
When ready to serve, unmold the ice ring and place it in the punch, lemon side up. Serve immediately.
The Welch's Sparkling Grape Juice Cocktail holiday two-pack has a suggested retail price of $5.99.
Friday, December 24, 2010
Smart dining save money
There are numerous excuses for not packing a lunch or staying home and preparing a meal. For many it is much more than just the consumption of a meal-dining out is a social event. Dining out is relaxing, different, satisfying, and socially engaging. One way to empty your bank account quickly is to dine out regularly.
Just like all social events, dining out constantly comes with a price. You might be shocked if you add up the amount of money you spend dining out regularly. I challenge you to conduct a personal experiment- we all can benefit from saving money. Keep track of your dining habits for two weeks. Everyone loves dining out, but for this experiment consider this compromise. Just eat out once or twice a week, and for the rest of your meals pack lunches and snacks. Prepare your morning and evening meals. You’ll be shocked to learn that you can prepare several meals and snacks for the price of one restaurant visit.
Just like every other life activity, balance is essential. The money saved from constantly dining out can really add up. Over thirty dollars a week can be saved easily. That’s over a hundred dollars a month in savings. Geez, what are you waiting for!
If you’re at all like me, I know nothing about cooking. So, what to do? Well, there are volumes of books, videos, and television shows that teach you how to make delicious, nutritious, economical meals. Not only will your pocket thank you, but your stomach will as well!
A trip to the market, and an extra twenty minutes in the kitchen will save you time and money in the long run, and isn’t that appealing to everyone?
Just like all social events, dining out constantly comes with a price. You might be shocked if you add up the amount of money you spend dining out regularly. I challenge you to conduct a personal experiment- we all can benefit from saving money. Keep track of your dining habits for two weeks. Everyone loves dining out, but for this experiment consider this compromise. Just eat out once or twice a week, and for the rest of your meals pack lunches and snacks. Prepare your morning and evening meals. You’ll be shocked to learn that you can prepare several meals and snacks for the price of one restaurant visit.
Just like every other life activity, balance is essential. The money saved from constantly dining out can really add up. Over thirty dollars a week can be saved easily. That’s over a hundred dollars a month in savings. Geez, what are you waiting for!
If you’re at all like me, I know nothing about cooking. So, what to do? Well, there are volumes of books, videos, and television shows that teach you how to make delicious, nutritious, economical meals. Not only will your pocket thank you, but your stomach will as well!
A trip to the market, and an extra twenty minutes in the kitchen will save you time and money in the long run, and isn’t that appealing to everyone?
Thursday, December 23, 2010
Rice Cooking Basics with Almond Rice Recipe
A Look at Rice
When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas, it can be problematic to find the exact right one for your dish.
Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic, having a rich nutty flavor; used a lot in Indian cooking), brown long-grain rice (husk removed with a nutritious bran layer, slightly chewy, mild nutty flavor), finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed, baked, pilaf, and a rice salad.
Short-grain rice has an almost round shape, is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings, risotto, croquettes, sushi, stir-fried rice, and molded rice dishes.
Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools.
Cooking Rice
To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir.
Bring the water to a boil again then cover the saucepan, steaming the rice, on a very low heat until the rice has engrossed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Prior to rationing the rice to your troops fluff it with a fork. Troops love fluffy rice.
To Sauté and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and rouse till the rice is fully coated.
“Sauté” for 2 to 3 minutes, rousing in a consistent fashion. Now add the salted water you have been boiling to the sautéed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan, turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become a tender spectacle.
To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling, while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly, for cleanliness, baking efficiency, and safety when removing the dish from the oven.
Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is a tender delicacy. White rice takes about 20 to 30 minutes, while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven, altitude from the moon or sun, and how tightly sealed your dish is.
Almond Rice Recipe
4 cups rice (Long Grain)
8 cups chicken broth
4 Tbl parsley (substitute rosemary, sage, tarragon, or thyme, to taste of course)
1 ½ cup celery. chopped fine
1 ½ cup onion, chopped fine OR ¾ cup minced dried onion
1 cup slivered almonds
Sauté onion and celery in just enough broth to cover. Add 8 cups chicken broth. Add rice and bring to a boil. Reduce heat and let steam about 20 minutes. If there is too much liquid left when rice is cooked, take off lid and cook and stir until liquid is gone. Just before serving, add parsley and 1 cup slivered almonds. If you used dried parsley, add it while there is still a little water in the pan.
When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas, it can be problematic to find the exact right one for your dish.
Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic, having a rich nutty flavor; used a lot in Indian cooking), brown long-grain rice (husk removed with a nutritious bran layer, slightly chewy, mild nutty flavor), finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed, baked, pilaf, and a rice salad.
Short-grain rice has an almost round shape, is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings, risotto, croquettes, sushi, stir-fried rice, and molded rice dishes.
Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools.
Cooking Rice
To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir.
Bring the water to a boil again then cover the saucepan, steaming the rice, on a very low heat until the rice has engrossed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Prior to rationing the rice to your troops fluff it with a fork. Troops love fluffy rice.
To Sauté and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and rouse till the rice is fully coated.
“Sauté” for 2 to 3 minutes, rousing in a consistent fashion. Now add the salted water you have been boiling to the sautéed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan, turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become a tender spectacle.
To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling, while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly, for cleanliness, baking efficiency, and safety when removing the dish from the oven.
Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is a tender delicacy. White rice takes about 20 to 30 minutes, while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven, altitude from the moon or sun, and how tightly sealed your dish is.
Almond Rice Recipe
4 cups rice (Long Grain)
8 cups chicken broth
4 Tbl parsley (substitute rosemary, sage, tarragon, or thyme, to taste of course)
1 ½ cup celery. chopped fine
1 ½ cup onion, chopped fine OR ¾ cup minced dried onion
1 cup slivered almonds
Sauté onion and celery in just enough broth to cover. Add 8 cups chicken broth. Add rice and bring to a boil. Reduce heat and let steam about 20 minutes. If there is too much liquid left when rice is cooked, take off lid and cook and stir until liquid is gone. Just before serving, add parsley and 1 cup slivered almonds. If you used dried parsley, add it while there is still a little water in the pan.
Wednesday, December 22, 2010
New York Style Cheesecake
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter ir margarine melted
2 pounds cream cheese
1 cup sugar
8 ounces sour cream
2 eggs
1 cup flour
3/4 cup heavy whipping cream
In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy.
At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake as not to disturb the crumbs too much, now you should have a full pan.
Preheat your oven to 275 degrease and not more, when your oven is hot place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy. On this cheesecake you can top it with anything you like cherries, blueberries, strawberries and so on.
2 tablespoons sugar
3 tablespoons butter ir margarine melted
2 pounds cream cheese
1 cup sugar
8 ounces sour cream
2 eggs
1 cup flour
3/4 cup heavy whipping cream
In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy.
At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake as not to disturb the crumbs too much, now you should have a full pan.
Preheat your oven to 275 degrease and not more, when your oven is hot place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy. On this cheesecake you can top it with anything you like cherries, blueberries, strawberries and so on.
Tuesday, December 21, 2010
Learn the Correct Way To Control Carb Intake
For Americans who want to control their carbs, learning how to consume "good" carbohydrates in balance with a variety of proteins and "good" fats can be confusing.
To help people understand the science underlying this nutritional approach, "Atkins for Life," the book that set the gold standard for controlled-carbohydrate lifestyles, provides clear and complete explanations of how carbohydrates, protein and fat function in the body.
This resource, now available in paperback, contains an extensive meal-planning section with 125 recipes for everything from appetizers to desserts, snacks, entrees, soups, salads and sauces, along with 200 meal plans at various levels of carbohydrate intake.
Charts throughout the book provide information on "good" and "bad" carbs; the order in which carb foods should be added back into meals; the Atkins Glycemic Ranking (showing which carbs can be eaten regularly, which occasionally, and which rarely and in small amounts); and how to count carbs in individual foods. It also includes a restaurant guide to help Atkins enthusiasts choose the right foods when dining out.
The following recipe from the Atkins Kitchen takes a traditional dessert and adds a subtle and natural coconut flavor that really shines through in this slightly sweet ice cream. Pair it with sugar-free chocolate syrup mixed with a drizzle of rum for a tropical treat.
COCONUT ICE CREAM
(Makes 8 servings)
6 egg yolks
14 packets sugar substitute
2 cups heavy cream
1 (13.5-ounce) can unsweetened
coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
1 cup shredded unsweetened coconut, lightly toasted
In a medium bowl, whisk yolks and sugar substitute to combine. In a medium pot, bring heavy cream to a simmer over medium-low heat.
Slowly pour 1 cup cream into the yolk mixture, whisking constantly. Pour yolk mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in coconut milk, coconut and vanilla extracts. Chill 4 hours.
Pour ice cream mix into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the toasted coconut.
Nutritional information per serving: 6 g carbohydrates, 4.5 g net carbohydrates, 1.5 g fiber, 4 g protein, 32 g fat, 326 calories.
To help people understand the science underlying this nutritional approach, "Atkins for Life," the book that set the gold standard for controlled-carbohydrate lifestyles, provides clear and complete explanations of how carbohydrates, protein and fat function in the body.
This resource, now available in paperback, contains an extensive meal-planning section with 125 recipes for everything from appetizers to desserts, snacks, entrees, soups, salads and sauces, along with 200 meal plans at various levels of carbohydrate intake.
Charts throughout the book provide information on "good" and "bad" carbs; the order in which carb foods should be added back into meals; the Atkins Glycemic Ranking (showing which carbs can be eaten regularly, which occasionally, and which rarely and in small amounts); and how to count carbs in individual foods. It also includes a restaurant guide to help Atkins enthusiasts choose the right foods when dining out.
The following recipe from the Atkins Kitchen takes a traditional dessert and adds a subtle and natural coconut flavor that really shines through in this slightly sweet ice cream. Pair it with sugar-free chocolate syrup mixed with a drizzle of rum for a tropical treat.
COCONUT ICE CREAM
(Makes 8 servings)
6 egg yolks
14 packets sugar substitute
2 cups heavy cream
1 (13.5-ounce) can unsweetened
coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
1 cup shredded unsweetened coconut, lightly toasted
In a medium bowl, whisk yolks and sugar substitute to combine. In a medium pot, bring heavy cream to a simmer over medium-low heat.
Slowly pour 1 cup cream into the yolk mixture, whisking constantly. Pour yolk mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in coconut milk, coconut and vanilla extracts. Chill 4 hours.
Pour ice cream mix into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the toasted coconut.
Nutritional information per serving: 6 g carbohydrates, 4.5 g net carbohydrates, 1.5 g fiber, 4 g protein, 32 g fat, 326 calories.
Monday, December 20, 2010
Grandmas Fruitcake
This is the recipe that my grandmother brought with her when she and her family left Russia in the early 1900"s.
As a child around 1920's or so, while living on a farm in Pennsylvania which at that time there were a great amount of people who came from Europe, you needed to be able to do for yourself, she learned from her mother how to make a most delicious white fruit cake, a white fruitcake is a fruitcake that does not have any molasses, molasses which is very bitter, not having the molasses in the fruitcake gives it a lighter color, this gives it the name white fruitcake.
This fruitcake in the days in which my mother lived as a child with her parents this was only made during Christmas because the only time you could get walnuts, cherries, and some other ingredients was in the fall of the year, remember now they didn't go to the store to buy what they needed, they had to grow them, raisins were dried by the people themselves, they even had to shell their own walnuts, and candy their own cherries, and such the pineapple and coconut I do believe they must have purchased.
To keep with tradition the only time of the year that I make or sell this fruitcake is during the Christmas holidays, and In my mind you cannot get a better fruitcake. Here we go now gather up your ingredients and set them on your table, all ingredients need to be at room temperature.
1 pound butter
12 eggs
1 lb. sugar
1 pound flour
1 pound white raisins
1 pound walnut meats
1 lb. red and green candied cherries
1 lb. bakers flaked coconut
1 lb. candies pineapple
1 tablespoon of baking soda dissolved in ¼ cup warm water
2 cups brandy--any brand
Soak the raisins, walnuts, cherries, coconut and pineapple with 2 cups brandy overnight in a stainless steel bowl.
In a 5 quart mixing bowl cream butter and sugar, then add eggs slowly, then add your flour and blend well, add the baking soda and water and mix a minute more, add all other ingredients and mix until well blended.
Now you are going to bake it in a 2 pound pan, or in the pan of your choice, foil or hard pan, line the pan with wax paper or baking paper or better yet a pan liner the size of the pan. For a 2 pound pan, Place 1 pound 12 ounces of the mixture in the pan and level it with a spoon, don't bang it on the table. Bake it in a 350 degree preheated oven for 1 hour to 1 hour 20 minutes, depends on your oven and how brown you want it.
It's done when a pick is placed in the center and it comes out clean. Let it cool on a rack for a while and then sprinkle it with 1 ounce of brandy and then another ounce when it is cool and then pack it away for about 3 days in your refrigerator and then “enjoy it”.
As a child around 1920's or so, while living on a farm in Pennsylvania which at that time there were a great amount of people who came from Europe, you needed to be able to do for yourself, she learned from her mother how to make a most delicious white fruit cake, a white fruitcake is a fruitcake that does not have any molasses, molasses which is very bitter, not having the molasses in the fruitcake gives it a lighter color, this gives it the name white fruitcake.
This fruitcake in the days in which my mother lived as a child with her parents this was only made during Christmas because the only time you could get walnuts, cherries, and some other ingredients was in the fall of the year, remember now they didn't go to the store to buy what they needed, they had to grow them, raisins were dried by the people themselves, they even had to shell their own walnuts, and candy their own cherries, and such the pineapple and coconut I do believe they must have purchased.
To keep with tradition the only time of the year that I make or sell this fruitcake is during the Christmas holidays, and In my mind you cannot get a better fruitcake. Here we go now gather up your ingredients and set them on your table, all ingredients need to be at room temperature.
1 pound butter
12 eggs
1 lb. sugar
1 pound flour
1 pound white raisins
1 pound walnut meats
1 lb. red and green candied cherries
1 lb. bakers flaked coconut
1 lb. candies pineapple
1 tablespoon of baking soda dissolved in ¼ cup warm water
2 cups brandy--any brand
Soak the raisins, walnuts, cherries, coconut and pineapple with 2 cups brandy overnight in a stainless steel bowl.
In a 5 quart mixing bowl cream butter and sugar, then add eggs slowly, then add your flour and blend well, add the baking soda and water and mix a minute more, add all other ingredients and mix until well blended.
Now you are going to bake it in a 2 pound pan, or in the pan of your choice, foil or hard pan, line the pan with wax paper or baking paper or better yet a pan liner the size of the pan. For a 2 pound pan, Place 1 pound 12 ounces of the mixture in the pan and level it with a spoon, don't bang it on the table. Bake it in a 350 degree preheated oven for 1 hour to 1 hour 20 minutes, depends on your oven and how brown you want it.
It's done when a pick is placed in the center and it comes out clean. Let it cool on a rack for a while and then sprinkle it with 1 ounce of brandy and then another ounce when it is cool and then pack it away for about 3 days in your refrigerator and then “enjoy it”.
Sunday, December 19, 2010
Easy, Elegant, and Traditional Southern Breakfast Recipes for Mother's Day
An Easy and Delicious Mother's Day Breakfast
Make this Mother's Day unforgettable with one of these breakfast menus, or use your imagination and substitute.
Quick and easy but delicious, the breakfast casserole is put together the night before. A delicious cantaloupe smoothie and easy muffins make this breakfast memorable.
Western Ham and Egg Casserole
Make this casserole the night before, then refrigerate and pop it in the oven in the morning.
Ingredients:
8 slices white bread, crust removed, cut into cubes
2 cups (8 ounces) shredded Cheddar cheese
1 1/4 cups cubed, cooked ham (about 8 ounces)
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
6 eggs, beaten
3 cups milk
Preparation:
Place bread cubes in a lightly greased 12x8x2-inch baking dish. Sprinkle with cheese, ham, onion, and green pepper. Whisk together eggs and milk; pour over ham and cheese mixture. Cover and refrigerate for 8 hours. Remove from refrigerator; let stand for 30 minutes. Bake, uncovered, at 350° for 40 minutes or until set.
Western ham and egg casserole serves 8.
An Extra-Special Mother's Day Breakfast
Here's an elegant breakfast for anyone who loves to cook. Perfect for Mother's day or any special occasion breakfast. For a touch of indulgence, serve this breakfast with champagne and orange juice Mimosas.
Eggs Benedict - Fruit Compote With Pears
Sour Cream Cinnamon Rolls
Strawberry Smoothies or Mimosas
Hot Coffee or Tea
Southern Breakfast
Here's a traditional Southern breakfast, from grits to biscuits and gravy.
Grits
Scrambled Eggs Deluxe
Ham with Red Eye Gravy
Biscuits with Sausage Gravy or Pecan Pancakes
Orange Juice, Hot Coffee, or Tea
Always remember to add a bud vase with her favorite flower to give any breakfast in bed that special touch. Don’t forget the cards and her other gifts too, she will start out the day with a HUGE smile on her face and go to work showing off what her family did for her.
Make this Mother's Day unforgettable with one of these breakfast menus, or use your imagination and substitute.
Quick and easy but delicious, the breakfast casserole is put together the night before. A delicious cantaloupe smoothie and easy muffins make this breakfast memorable.
Western Ham and Egg Casserole
Make this casserole the night before, then refrigerate and pop it in the oven in the morning.
Ingredients:
8 slices white bread, crust removed, cut into cubes
2 cups (8 ounces) shredded Cheddar cheese
1 1/4 cups cubed, cooked ham (about 8 ounces)
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
6 eggs, beaten
3 cups milk
Preparation:
Place bread cubes in a lightly greased 12x8x2-inch baking dish. Sprinkle with cheese, ham, onion, and green pepper. Whisk together eggs and milk; pour over ham and cheese mixture. Cover and refrigerate for 8 hours. Remove from refrigerator; let stand for 30 minutes. Bake, uncovered, at 350° for 40 minutes or until set.
Western ham and egg casserole serves 8.
An Extra-Special Mother's Day Breakfast
Here's an elegant breakfast for anyone who loves to cook. Perfect for Mother's day or any special occasion breakfast. For a touch of indulgence, serve this breakfast with champagne and orange juice Mimosas.
Eggs Benedict - Fruit Compote With Pears
Sour Cream Cinnamon Rolls
Strawberry Smoothies or Mimosas
Hot Coffee or Tea
Southern Breakfast
Here's a traditional Southern breakfast, from grits to biscuits and gravy.
Grits
Scrambled Eggs Deluxe
Ham with Red Eye Gravy
Biscuits with Sausage Gravy or Pecan Pancakes
Orange Juice, Hot Coffee, or Tea
Always remember to add a bud vase with her favorite flower to give any breakfast in bed that special touch. Don’t forget the cards and her other gifts too, she will start out the day with a HUGE smile on her face and go to work showing off what her family did for her.
Saturday, December 18, 2010
Delicious Breads To Help You Close The Whole Grain Gap
Many Americans view themselves as healthy eaters and, according to a recent survey on the subject, 45 percent say they adhere to a healthy diet. But there may only be a grain of truth to that self-reported percentage.
On the first anniversary of the 2005 Food Pyramid recommendations from USDA, statistics show that Americans have been slow to heed this advice. Only 10 percent actually eat the recommended three servings of whole grains per day. The Whole Grains Council calls this the "Whole Grains Gap."
Fortunately, the rapidly growing awareness of the importance of whole grains is starting to make a positive change.
"The new food pyramid gets some credit, but whole grains have earned new respect in recent years through a parade of studies that show their role in reducing the risk of heart disease, stroke, hypertension, certain cancers, diabetes and obesity," said Dr. Julie Miller Jones, a nutritionist and Ph.D. in home economics/food science and nutrition.
Whole grain foods include pasta, breakfast cereals and breads made with whole grains and whole grain flours from wheat, barley, rye, corn, oats and brown rice and many other grains such as amaranth, bulgur and quinoa.
Miller Jones says eating more whole grains should be easier than eating extra servings of fruits and vegetables.
"Because we are already eating breads and other grain products, it's simply a matter of substituting whole grain products over the products made from highly refined flours we are at present consuming," said Miller Jones.
Finding recipes high in dietary fiber is easier than ever. For example, Fleischmann's Yeast has created about 100 delicious kitchen-tested whole grain recipes under its goodfibes seal. These recipes have no less than 0.8 grams and as much as 2.0 grams or more of dietary fiber per ounce of bread.
Here's a mouthwatering recipe for Whole Wheat Dill Bread, which has a satisfying savory flavor.
Whole Wheat Dill Bread
Whole wheat flour combines with butter, honey, dill seed and minced onion to make two loaves.
1 envelope Fleischmann's Active Dry Yeast
1/4 cup warm water (100º to 110ºF)
1 tablespoon sugar
2 cups cottage cheese
2 tablespoons butter or margarine, melted
3 tablespoons honey
1/4 cup dill seed
2 teaspoons dehydrated minced onion
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, slightly beaten
4 to 41/2 cups whole wheat flour
In large mixing bowl, dissolve yeast in water (100º to 110º F). Add sugar and let stand 5 minutes. Add cottage cheese, butter, honey, dill, onion, salt, baking soda and eggs; mix well. Add 3 cups flour; stir until combined.
Stir in 1 to 11/2 cups remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 12 to 15 minutes.
Place dough in a greased bowl and cover with a clean towel or greased plastic wrap. Place over a bowl of hot water in an unheated (cool) oven. Let rise 2 hours or until doubled in size.
Remove from oven; punch down dough and divide in half. Shape each half into a loaf and place in greased 9 x 5-inch loaf pans. Cover. Return dough to unheated (cool) oven with a fresh bowl of hot water underneath on a separate rack and let rise one hour or until doubled in size.
Preheat oven to 350ºF. (Remove dough from oven while preheating.) Bake 30 to 35 minutes or until lightly browned. Remove from pans; cool on wire rack.
On the first anniversary of the 2005 Food Pyramid recommendations from USDA, statistics show that Americans have been slow to heed this advice. Only 10 percent actually eat the recommended three servings of whole grains per day. The Whole Grains Council calls this the "Whole Grains Gap."
Fortunately, the rapidly growing awareness of the importance of whole grains is starting to make a positive change.
"The new food pyramid gets some credit, but whole grains have earned new respect in recent years through a parade of studies that show their role in reducing the risk of heart disease, stroke, hypertension, certain cancers, diabetes and obesity," said Dr. Julie Miller Jones, a nutritionist and Ph.D. in home economics/food science and nutrition.
Whole grain foods include pasta, breakfast cereals and breads made with whole grains and whole grain flours from wheat, barley, rye, corn, oats and brown rice and many other grains such as amaranth, bulgur and quinoa.
Miller Jones says eating more whole grains should be easier than eating extra servings of fruits and vegetables.
"Because we are already eating breads and other grain products, it's simply a matter of substituting whole grain products over the products made from highly refined flours we are at present consuming," said Miller Jones.
Finding recipes high in dietary fiber is easier than ever. For example, Fleischmann's Yeast has created about 100 delicious kitchen-tested whole grain recipes under its goodfibes seal. These recipes have no less than 0.8 grams and as much as 2.0 grams or more of dietary fiber per ounce of bread.
Here's a mouthwatering recipe for Whole Wheat Dill Bread, which has a satisfying savory flavor.
Whole Wheat Dill Bread
Whole wheat flour combines with butter, honey, dill seed and minced onion to make two loaves.
1 envelope Fleischmann's Active Dry Yeast
1/4 cup warm water (100º to 110ºF)
1 tablespoon sugar
2 cups cottage cheese
2 tablespoons butter or margarine, melted
3 tablespoons honey
1/4 cup dill seed
2 teaspoons dehydrated minced onion
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, slightly beaten
4 to 41/2 cups whole wheat flour
In large mixing bowl, dissolve yeast in water (100º to 110º F). Add sugar and let stand 5 minutes. Add cottage cheese, butter, honey, dill, onion, salt, baking soda and eggs; mix well. Add 3 cups flour; stir until combined.
Stir in 1 to 11/2 cups remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 12 to 15 minutes.
Place dough in a greased bowl and cover with a clean towel or greased plastic wrap. Place over a bowl of hot water in an unheated (cool) oven. Let rise 2 hours or until doubled in size.
Remove from oven; punch down dough and divide in half. Shape each half into a loaf and place in greased 9 x 5-inch loaf pans. Cover. Return dough to unheated (cool) oven with a fresh bowl of hot water underneath on a separate rack and let rise one hour or until doubled in size.
Preheat oven to 350ºF. (Remove dough from oven while preheating.) Bake 30 to 35 minutes or until lightly browned. Remove from pans; cool on wire rack.
Friday, December 17, 2010
Convince Skeptics With Easy Vegetarian Recipes
If you are thinking of following vegetarian diet for certain causes - religious belief, health reason, economic reason, animal rights - you will face a barrage of uninformed arguments from skeptical relatives and friends. A common argument about vegetarianism is the difficulty of preparing vegetarian meals. Don't get swayed or discouraged by this argument because there is a lot of choice for vegetarians. A vegetarian diet consists of ordinary everyday foods like grains, vegetables, nuts, and fruits. Legumes and starches like potatoes and rice are also part of the diet. Fish, poultry, and dairy products can also be incorporated depending on what type of vegetarianism you follow. These are all available in your average grocery store. Also, there is a variety of easy vegetarian recipes available in many sources. Books, magazines, newsletters, and even TV shows are veritable sources of healthy vegetarian recipes. You will not miss anything because the choices are limitless.
Vegetarian meals do not deviate much from a regular diet except for the absence of meat. Skeptics argue that this could mean missing out on essential proteins. But this is hardly true nor correct. All healthy vegetarian recipes are well-balanced. They have the required amounts of essential vitamins, minerals, and protein. Examples of protein choices are legumes, nuts, beans, fish, poultry, dairy, and the popular tofu. Calcium, a mineral often associated with milk, is not missed either. Middle Easterners and native Africans are known to have strong teeth and bones but their diets rarely contain dairy or meat. They get their calcium from vegetables and root crops. So there is no reason you couldn't get your calcium requirements from vegetarian foods. In terms of nutrition, a vegetarian diet is even superior to diets with meat. There is less fat and bacteria that enter the body which can cause heart diseases and infections. You can watch meat lover bloat and get fat while maintaining your own healthy body with vegetarianism.
After proclaiming that you are eating healthier with vegetarianism, you'd think that the non-believers will stop bugging you. But no, they're back and possibly bearing the most difficult question for hedonists. They'll ask if you're not depriving yourself of the hearty pleasure and satisfaction only the flavor of meat can give. Fret not because vegetarianism has an answer to that. When vegetarians state that there are easy vegetarian recipes, they don't just mean easy to prepare but also easy on the palate. Contrary to what the skeptics are thinking about vegetarian meals (you know, limp lettuce and carrot sticks), vegetarian meals are flavorful and varied. Recipes range from curries, soups, burgers, steaks, hotdogs, casseroles, pasta, and delicious desserts all made with true vegetarian goodness. In fact, vegetarian meals are more flavorful because they make full use of herbs and natural flavors unlike meats which use a lot of salt.
If your friends and relatives still won't stop bugging you about your vegetarian diet, get a load of healthy vegetarian recipes and cook them a feast. When they see that you didn't even break a sweat preparing the delicious feast, they'll be convinced of the ease of vegetarianism. Give them copies of easy vegetarian recipes and don't be surprised if they'll ask you to go produce-shopping in the following days.
Vegetarian meals do not deviate much from a regular diet except for the absence of meat. Skeptics argue that this could mean missing out on essential proteins. But this is hardly true nor correct. All healthy vegetarian recipes are well-balanced. They have the required amounts of essential vitamins, minerals, and protein. Examples of protein choices are legumes, nuts, beans, fish, poultry, dairy, and the popular tofu. Calcium, a mineral often associated with milk, is not missed either. Middle Easterners and native Africans are known to have strong teeth and bones but their diets rarely contain dairy or meat. They get their calcium from vegetables and root crops. So there is no reason you couldn't get your calcium requirements from vegetarian foods. In terms of nutrition, a vegetarian diet is even superior to diets with meat. There is less fat and bacteria that enter the body which can cause heart diseases and infections. You can watch meat lover bloat and get fat while maintaining your own healthy body with vegetarianism.
After proclaiming that you are eating healthier with vegetarianism, you'd think that the non-believers will stop bugging you. But no, they're back and possibly bearing the most difficult question for hedonists. They'll ask if you're not depriving yourself of the hearty pleasure and satisfaction only the flavor of meat can give. Fret not because vegetarianism has an answer to that. When vegetarians state that there are easy vegetarian recipes, they don't just mean easy to prepare but also easy on the palate. Contrary to what the skeptics are thinking about vegetarian meals (you know, limp lettuce and carrot sticks), vegetarian meals are flavorful and varied. Recipes range from curries, soups, burgers, steaks, hotdogs, casseroles, pasta, and delicious desserts all made with true vegetarian goodness. In fact, vegetarian meals are more flavorful because they make full use of herbs and natural flavors unlike meats which use a lot of salt.
If your friends and relatives still won't stop bugging you about your vegetarian diet, get a load of healthy vegetarian recipes and cook them a feast. When they see that you didn't even break a sweat preparing the delicious feast, they'll be convinced of the ease of vegetarianism. Give them copies of easy vegetarian recipes and don't be surprised if they'll ask you to go produce-shopping in the following days.
Thursday, December 16, 2010
Canadian Bacon Now An American Favorite
The phrase "pass the bacon" is beginning to have a more nutritious meaning for millions of health-conscious Americans incorporating Canadian bacon into their diets.
Best known as an ingredient in Eggs Benedict, Canadian bacon's recent rise in popularity stems from the low-carbohydrate diet craze. Although carb counting is no longer as fashionable, Canadian bacon remains a healthy cooking option because it's low in fat and high in protein.
With "bacon" in its name, consumers often confuse Canadian bacon with traditional American bacon, according to Philip Jones, president of Jones Dairy Farm, a leading U.S. producer of Canadian bacon. However, unlike its fatty American counterpart, Canadian bacon is a lean smoked meat made from the tender pork loin. It's precooked and has an appearance and flavor more similar to ham.
Jones points out an important difference between Canadian bacon and Canadian-style bacon. Real Canadian bacon is strictly the loin meat, but Canadian-style bacon is typically made from sirloin hip meat and includes ground pork trim. Jones believes consumers will prefer the higher-quality authentic product because it provides a more uniform appearance, better texture and superior taste.
"Real Canadian bacon provides fuller flavor and firmer texture," said Jones. "It's a premium ingredient that adds a wonderful smoky flavor in salads, sandwiches, soups or even by itself." He offers the following recipe showcasing the versatility of Canadian bacon.
Cajun-Style Gumbo
Makes 5 (11/2-cup) servings
1 teaspoon olive oil
1 green bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons flour
1 (141/2-oz) can diced tomatoes, undrained
1 cup chicken or beef broth
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
3/4 teaspoon hot pepper sauce
1 (10-oz) package frozen sliced okra, thawed
8 Jones Golden Brown precooked sausage links or patties, coarsely chopped
1 (6-oz) package Jones Canadian Bacon slices, cut into strips
2 cups hot cooked rice
1/4 cup chopped parsley
Heat oil in large saucepan over medium heat. Add green pepper, onion, garlic; cook 5 minutes, stirring occasionally. Add flour; cook and stir 1 minute. Add tomatoes, broth, thyme, oregano, pepper sauce; bring to simmer. Cover; simmer 5 minutes. Stir in okra and sausage; simmer covered 5 minutes. Stir in Canadian bacon; simmer uncovered 3 minutes. Ladle into five shallow bowls; top with rice, parsley.
Cajun-Style Gumbo made better with the addition of real Canadian bacon.
Best known as an ingredient in Eggs Benedict, Canadian bacon's recent rise in popularity stems from the low-carbohydrate diet craze. Although carb counting is no longer as fashionable, Canadian bacon remains a healthy cooking option because it's low in fat and high in protein.
With "bacon" in its name, consumers often confuse Canadian bacon with traditional American bacon, according to Philip Jones, president of Jones Dairy Farm, a leading U.S. producer of Canadian bacon. However, unlike its fatty American counterpart, Canadian bacon is a lean smoked meat made from the tender pork loin. It's precooked and has an appearance and flavor more similar to ham.
Jones points out an important difference between Canadian bacon and Canadian-style bacon. Real Canadian bacon is strictly the loin meat, but Canadian-style bacon is typically made from sirloin hip meat and includes ground pork trim. Jones believes consumers will prefer the higher-quality authentic product because it provides a more uniform appearance, better texture and superior taste.
"Real Canadian bacon provides fuller flavor and firmer texture," said Jones. "It's a premium ingredient that adds a wonderful smoky flavor in salads, sandwiches, soups or even by itself." He offers the following recipe showcasing the versatility of Canadian bacon.
Cajun-Style Gumbo
Makes 5 (11/2-cup) servings
1 teaspoon olive oil
1 green bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons flour
1 (141/2-oz) can diced tomatoes, undrained
1 cup chicken or beef broth
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
3/4 teaspoon hot pepper sauce
1 (10-oz) package frozen sliced okra, thawed
8 Jones Golden Brown precooked sausage links or patties, coarsely chopped
1 (6-oz) package Jones Canadian Bacon slices, cut into strips
2 cups hot cooked rice
1/4 cup chopped parsley
Heat oil in large saucepan over medium heat. Add green pepper, onion, garlic; cook 5 minutes, stirring occasionally. Add flour; cook and stir 1 minute. Add tomatoes, broth, thyme, oregano, pepper sauce; bring to simmer. Cover; simmer 5 minutes. Stir in okra and sausage; simmer covered 5 minutes. Stir in Canadian bacon; simmer uncovered 3 minutes. Ladle into five shallow bowls; top with rice, parsley.
Cajun-Style Gumbo made better with the addition of real Canadian bacon.
Wednesday, December 15, 2010
Breadmaker Recipes
When bread makers first came out years back people felt that all you could use them for was plain white bread. Well that is not even close to being true any more. There are now dozens of fantastic recipes available for all kinds of bread. What you will find is that the ingredients you use in a bread machine will be a little different than if you were baking bread normally. The results are just as good however.
Below is a selection of recipes that are very simple to make, very affordable, and most of all, deliciously healthy. They only take a few minutes to prepare and the results will make everyone happy. So go ahead and try them out. Crack open your breadmaker and give one of these yummy recipes a try.
Basic White Bread
1 1/4 cups water
2 tablespoons powdered milk
2 TBSP oil (l usually use canola)
1 tsp salt
3 1/4 cups all purpose flour
1 1/4 tsp yeast
Just use the standard wet on the bottom dry on top mixing process. This is delicious with butter and honey while it is still hot.
---
Grain & Honey Bread
3/4 cup warm water
2 TBSP honey (liquid or melted)
2 TBSP olive oil
1 tsp salt
2 TBSP lemon juice
3 1/2 cups whole wheat flour (mixed grain flower is OK too)
1/2 cup rolled oats
2 tsps granulated yeast
Put the salt in the breadmaker first, then add all other ingredients except the yeast, oats and flour. Add the oats and flour. Make a small hole at the top of the dry ingredients for the yeast. Bake as usual.
---
Cheesy Buttermilk Bread
This yields a moist and tasty loaf. It also stores very well, but you'll probably finish it before that even matters!
1 and 1/8 cups buttermilk
1 tsp salt
2 TBSP sugar
.75 cup extra sharp chedder (grated)
3 cups bread flour
1.5 tsps bread machine yeast
Prepare as usual. All wet ingredients first, then the cheese, then dry ingredients, and the yeast on top.
--------
Oat Bread
Use natural rolled oats. Just put them in a pot with boiling water, and then let them soak until they cool off. Then add the other ingredients and proceed as usual.
1 cup rolled oats
11 fl.oz. water
1/2 tsp salt
3 Tbsp brown sugar
2 Tbsp olive oil
3 cups flour
1 tsp yeast
Baking bread is a wonderfully delicious way to add great nutrition to you family's diet. Give the recipes a try and add some flavour to your meals.
Below is a selection of recipes that are very simple to make, very affordable, and most of all, deliciously healthy. They only take a few minutes to prepare and the results will make everyone happy. So go ahead and try them out. Crack open your breadmaker and give one of these yummy recipes a try.
Basic White Bread
1 1/4 cups water
2 tablespoons powdered milk
2 TBSP oil (l usually use canola)
1 tsp salt
3 1/4 cups all purpose flour
1 1/4 tsp yeast
Just use the standard wet on the bottom dry on top mixing process. This is delicious with butter and honey while it is still hot.
---
Grain & Honey Bread
3/4 cup warm water
2 TBSP honey (liquid or melted)
2 TBSP olive oil
1 tsp salt
2 TBSP lemon juice
3 1/2 cups whole wheat flour (mixed grain flower is OK too)
1/2 cup rolled oats
2 tsps granulated yeast
Put the salt in the breadmaker first, then add all other ingredients except the yeast, oats and flour. Add the oats and flour. Make a small hole at the top of the dry ingredients for the yeast. Bake as usual.
---
Cheesy Buttermilk Bread
This yields a moist and tasty loaf. It also stores very well, but you'll probably finish it before that even matters!
1 and 1/8 cups buttermilk
1 tsp salt
2 TBSP sugar
.75 cup extra sharp chedder (grated)
3 cups bread flour
1.5 tsps bread machine yeast
Prepare as usual. All wet ingredients first, then the cheese, then dry ingredients, and the yeast on top.
--------
Oat Bread
Use natural rolled oats. Just put them in a pot with boiling water, and then let them soak until they cool off. Then add the other ingredients and proceed as usual.
1 cup rolled oats
11 fl.oz. water
1/2 tsp salt
3 Tbsp brown sugar
2 Tbsp olive oil
3 cups flour
1 tsp yeast
Baking bread is a wonderfully delicious way to add great nutrition to you family's diet. Give the recipes a try and add some flavour to your meals.
Tuesday, December 14, 2010
Amazing Chocolate Chip Cookie Recipe
This is our families secret chocolate chip recipe. We have a large family so this one makes over 4 dozen chocolate chip cookies. You can experiment with most cookie recipes to adjust to your own taste. Remenmber the more brown sugar you use the more chewy type cookie you create. I don't think this one needs much adjusting. First we will start with ingredients.
INGREDIENTS:
4 cups (1 ounce) squares unsweetened chocolate
1cup butter
2 cups all-purpose flour
2 cups yellow cake mix
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups white sugar
1 cup brown sugar
4 eggs
2 teaspoon vanilla extract
1 1/4cup sour cream
3 1/2 cups semisweet chocolate chips
Directions to cookie recipe.
1. Preheat oven to 375 degrees.
2. Melt butter and unsweetened chocolate together.
3. Sift cake mix, flour, baking soda, baking powder, and salt together.
4. In a large bowl, beat sugar, eggs, and vanilla.
5. Stir the chocolate mixture into the eggs.
6. Stir in the sifted ingredients with sour cream.
7. Mix in chocolate chips.
8. Drop rounded tablespoonfuls cookie sheets.
9. Bake for until edges are starting to turn dark brown.
Enjoy these wonderful cookies at any occasion. They disappear very quickly at family events. You might notice my secret ingredient. It is the boxed yellow cake mix. Cake flour gives the cookie a little more body than the regular unbleached flour.You may use any of your favorite brands. If you are making smaller cookies don't forget that the baking time goes down. Many ovens produce heat from the bottom of the oven, so as not burn the bottom of the cookies many times I will double pan the cookies before I bake them. Baking is similar to a gigantic chemistry experiment. The best way to get the experiment right is to keep experimenting. Once you have found the best combinations of ingredients and procedures, stick with it. Enjoy!
INGREDIENTS:
4 cups (1 ounce) squares unsweetened chocolate
1cup butter
2 cups all-purpose flour
2 cups yellow cake mix
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups white sugar
1 cup brown sugar
4 eggs
2 teaspoon vanilla extract
1 1/4cup sour cream
3 1/2 cups semisweet chocolate chips
Directions to cookie recipe.
1. Preheat oven to 375 degrees.
2. Melt butter and unsweetened chocolate together.
3. Sift cake mix, flour, baking soda, baking powder, and salt together.
4. In a large bowl, beat sugar, eggs, and vanilla.
5. Stir the chocolate mixture into the eggs.
6. Stir in the sifted ingredients with sour cream.
7. Mix in chocolate chips.
8. Drop rounded tablespoonfuls cookie sheets.
9. Bake for until edges are starting to turn dark brown.
Enjoy these wonderful cookies at any occasion. They disappear very quickly at family events. You might notice my secret ingredient. It is the boxed yellow cake mix. Cake flour gives the cookie a little more body than the regular unbleached flour.You may use any of your favorite brands. If you are making smaller cookies don't forget that the baking time goes down. Many ovens produce heat from the bottom of the oven, so as not burn the bottom of the cookies many times I will double pan the cookies before I bake them. Baking is similar to a gigantic chemistry experiment. The best way to get the experiment right is to keep experimenting. Once you have found the best combinations of ingredients and procedures, stick with it. Enjoy!
Monday, December 13, 2010
“It’s getting hot in here…” IPTVRecipes.com heats up
At IPTVRecipes.com there are, already, dazzling desserts, scrumptious seafood and appealing appetizer recipes; and, videos from France, China, Italy, the Philippines and the US – within their food-lovers community that’s growing – every day.
Where have you been?!
Whether you’re a food freak for frittatas or a veteran vegan – IPTVRecipes.com is the place to join and explore. Want to record a cooking video that requires 10, 20, 30 minutes of taping time? No problem!
Unlike most other video social network sites which restrict you to 100MB or so of video space per video upload (this equates to just 5-10 minutes of playtime), IPTVRecipes.com allows you 1GB of space for every recipe you upload, and they don't, even, have a limit on the number of recipes you can upload! Finally, people who understand that cooking is a process which involves food selection, prep work, cooking techniques and tips - all of which we want to watch.
So, go ahead - upload your favorite “comfort food,” or that recipe from home that reminds you of your childhood and the sweetness of it all. Or, perhaps you’ve just learned a new concoction that you’ve added your special twist to that you just can’t wait to exchange.
Share your skills and love of food with the rest of the IPTVRecipes.com community – and the world! There’s no place like it on the ‘net.
IPTVRecipes.com is where food lovers, home cooks, chefs and food-related businesses have an outstanding, free vertical social network to fully interact – sharing food-related videos, recipes, Forum discussions and food-related shopping deals.
You can broadcast your favorite recipe via your personal MyKitchen – and, sooner than you think, you’ll be able to share your video directly to your home TV via IPTV! Sorta’ boggles the mind, doesn’t it?
Even if you’re archaic and don’t have a video camera (yet) – IPTVRecipes is still the most informative, interactive and innovative all-things-food site you’ve ever seen! Imagine being able to, virtually, eavesdrop while someone presents, step-by-step, right in front of you, their favorite recipe for …. [fill in the blank]. It’s (almost) as good as being there- once they get smell-a-video up and running.
So, that saying about “Too many chefs…” --- meet IPTVRecipes.com and… hang on!
Where have you been?!
Whether you’re a food freak for frittatas or a veteran vegan – IPTVRecipes.com is the place to join and explore. Want to record a cooking video that requires 10, 20, 30 minutes of taping time? No problem!
Unlike most other video social network sites which restrict you to 100MB or so of video space per video upload (this equates to just 5-10 minutes of playtime), IPTVRecipes.com allows you 1GB of space for every recipe you upload, and they don't, even, have a limit on the number of recipes you can upload! Finally, people who understand that cooking is a process which involves food selection, prep work, cooking techniques and tips - all of which we want to watch.
So, go ahead - upload your favorite “comfort food,” or that recipe from home that reminds you of your childhood and the sweetness of it all. Or, perhaps you’ve just learned a new concoction that you’ve added your special twist to that you just can’t wait to exchange.
Share your skills and love of food with the rest of the IPTVRecipes.com community – and the world! There’s no place like it on the ‘net.
IPTVRecipes.com is where food lovers, home cooks, chefs and food-related businesses have an outstanding, free vertical social network to fully interact – sharing food-related videos, recipes, Forum discussions and food-related shopping deals.
You can broadcast your favorite recipe via your personal MyKitchen – and, sooner than you think, you’ll be able to share your video directly to your home TV via IPTV! Sorta’ boggles the mind, doesn’t it?
Even if you’re archaic and don’t have a video camera (yet) – IPTVRecipes is still the most informative, interactive and innovative all-things-food site you’ve ever seen! Imagine being able to, virtually, eavesdrop while someone presents, step-by-step, right in front of you, their favorite recipe for …. [fill in the blank]. It’s (almost) as good as being there- once they get smell-a-video up and running.
So, that saying about “Too many chefs…” --- meet IPTVRecipes.com and… hang on!
Friday, December 10, 2010
John Reese's Top Traffic Secrets
Track all sources of traffic generation.
John Reese stresses the need to track where all traffic comes from and at what cost. It is crucial to know exactly how many sales, newsletter sign-ups, or other leads your particular marketing campaigns generating. This enables you to work smarter and not harder. By tracking all traffic to your site you can make twice as much while working fifty percent less.
Content is King
On the internet, people are searching for one thing....... Content! Load your website with as much content as possible. Then, continuously add content. Search engines love information and they will love your site if you've got lots of it. There's plenty of free content for the taking on the internet. You can load up your site with articles from article directories like ezinearticles.com. Or, you could be like John and use content from the public domain. Or, you can use content that is in the creative commons. This type is now easier than ever to find now that Yahoo and others have come out with a search engine designed specifically for content that is in the creative commons.
An affiliate program is critical to maximum traffic and sales. Lots of internet marketers don't take advantage of this powerful traffic-generating technique. An affiliate program allows you to have your own personal salesman spread all over the web. The best part about it is that there is absolutely no risk involved but tons of traffic and sales to gain. Your website simply cannot grow to its full potential without an effective affiliate program.
Banner Ads
John Reese advocates the use of banner ads during a time when they are largely an untapped marketing source. Banner ads are one of the most overlooked sources of targeted traffic online.
Also, banner ads are now one of the cheapest sources of targeted traffic. In the late 1990's during the dot-com boom, people were selling banner ads for $40 and $50 CPM. Then the dot-com bubble hit and these rates hit the floor. You can now buy banner ads dirt cheap, at $1 to $1.50 CPM. This is $1 for 1,000 banner impressions. The key here is to find the perfect place to advertise that will send targeted, willing to buy customers to your site.
Create viral reports that can quickly spread around the internet. This method works best when you have an affiliate program. Allow others to brand your report in order to encourage its distribution.
A quality free report can be a powerful promoter when passed around the internet. This same phenomenon can occur when you submit your articles to article directories and popular newsletters.
Take advantage of your virtual real estate.
Take advantage of the different parts of your website. Don't let any of your web pages go to waste. You can do this by adding a link to another one of your web sites or pages on your thank-you or sales confirmation pages. If you have articles on your site, place links to related articles on the bottom of the page. The longer you keep a visitor at your web site, the more valuable they become.
It is very important to funnel traffic from within the multiple sites you may have.
Continually seek out other web sites to link to you. Now, we're not just talking about any kind of link here, but powerful, traffic-generating links from respected sites. Here are some quick suggestions:
Send a related web site an article that you have written and allow them to display it on their website with a resource box at the end. Offer to exchange articles and tell them about the benefits of doing so.
Allow multiple, related web sites to distribute your free e-book or report. All web masters are looking to add value to their web site, why not make it easy for them.
There are unlimited possibilities, be creative!
Online group participation can produce a no-cost stream of traffic and sales.
Get involved in email discussion lists, online groups and forums that are related to your target market. Becoming involved in discussions makes you very credible. Traffic from forums can produce a much higher sales conversion rate.
This method can produce quite a bit of sales for you just by helping others out. Not to mention, you'll learn a lot along the way.
John Reese stresses the need to track where all traffic comes from and at what cost. It is crucial to know exactly how many sales, newsletter sign-ups, or other leads your particular marketing campaigns generating. This enables you to work smarter and not harder. By tracking all traffic to your site you can make twice as much while working fifty percent less.
Content is King
On the internet, people are searching for one thing....... Content! Load your website with as much content as possible. Then, continuously add content. Search engines love information and they will love your site if you've got lots of it. There's plenty of free content for the taking on the internet. You can load up your site with articles from article directories like ezinearticles.com. Or, you could be like John and use content from the public domain. Or, you can use content that is in the creative commons. This type is now easier than ever to find now that Yahoo and others have come out with a search engine designed specifically for content that is in the creative commons.
An affiliate program is critical to maximum traffic and sales. Lots of internet marketers don't take advantage of this powerful traffic-generating technique. An affiliate program allows you to have your own personal salesman spread all over the web. The best part about it is that there is absolutely no risk involved but tons of traffic and sales to gain. Your website simply cannot grow to its full potential without an effective affiliate program.
Banner Ads
John Reese advocates the use of banner ads during a time when they are largely an untapped marketing source. Banner ads are one of the most overlooked sources of targeted traffic online.
Also, banner ads are now one of the cheapest sources of targeted traffic. In the late 1990's during the dot-com boom, people were selling banner ads for $40 and $50 CPM. Then the dot-com bubble hit and these rates hit the floor. You can now buy banner ads dirt cheap, at $1 to $1.50 CPM. This is $1 for 1,000 banner impressions. The key here is to find the perfect place to advertise that will send targeted, willing to buy customers to your site.
Create viral reports that can quickly spread around the internet. This method works best when you have an affiliate program. Allow others to brand your report in order to encourage its distribution.
A quality free report can be a powerful promoter when passed around the internet. This same phenomenon can occur when you submit your articles to article directories and popular newsletters.
Take advantage of your virtual real estate.
Take advantage of the different parts of your website. Don't let any of your web pages go to waste. You can do this by adding a link to another one of your web sites or pages on your thank-you or sales confirmation pages. If you have articles on your site, place links to related articles on the bottom of the page. The longer you keep a visitor at your web site, the more valuable they become.
It is very important to funnel traffic from within the multiple sites you may have.
Continually seek out other web sites to link to you. Now, we're not just talking about any kind of link here, but powerful, traffic-generating links from respected sites. Here are some quick suggestions:
Send a related web site an article that you have written and allow them to display it on their website with a resource box at the end. Offer to exchange articles and tell them about the benefits of doing so.
Allow multiple, related web sites to distribute your free e-book or report. All web masters are looking to add value to their web site, why not make it easy for them.
There are unlimited possibilities, be creative!
Online group participation can produce a no-cost stream of traffic and sales.
Get involved in email discussion lists, online groups and forums that are related to your target market. Becoming involved in discussions makes you very credible. Traffic from forums can produce a much higher sales conversion rate.
This method can produce quite a bit of sales for you just by helping others out. Not to mention, you'll learn a lot along the way.
Thursday, December 9, 2010
jJello Shot Stuff
Beer pairs real healed with content. Judge about that for a point...
When was the unalterable measure that you were out to eat or on the okay porch when someone said, "What would you like to intemperance?" Almost without content you did what most drinkable boozing American's do... you asked for a beer. Hydrocolloid shots are seemly author and many touristy at parties though most group pass a big demonstrate of ordination the intoxicant that they essential to go with their party... all of the factors to ruminate... the phenol levels, the acids in the substance, the acids in the intoxicant, the catalyst in the matter... but most group don't believe twice nigh ordination a beer to go with dinner.
Then again, most of the second they are ordering an Inhabitant beer that has been brewed on a piano chip and intemperateness the inebriant victimised in hydrocolloid shots. What active the beers from Deutschland, Belgique, England and otherwise places? Are they as substance comradely as the typically nonfat, easy-drinking Earth brews? These are valuable questions because author restaurants are now offering a "beer itemise" as substantially as their inebriant enumerate.
Every beer is by its really nature food genial and solon varied in nutrient pairings than most wine. But virtuous like wine, the surmount pairing comes with a lowercase content behindhand it... and umpteen present this artifact mentation is uncouth sentience. Different intoxicant, there is somewhat little to take in beer tho' jello shots are intellectual too.
There are tierce factors of the beer that poorness to be wise when pairing substance with your beer, 1) the touch of the beer, 2) the train of hops in the beer, and 3) the raze of steroid in the beer. You also status to excogitate the nutrient before making the pairing. So ask yourself: "how complex is the content?"
Alter
The prime aim to speculate is the colorize of the beer. You can recount a lot most beer conscionable by looking at it. Mostly mumbling (and not considering the other two factors) device black beer pairs fit with lighter corporal foods. The darker beers will two fountainhead with more thickening foods. Beer gains its emblem by the roasting of the milkshake. The somebody the shake is cooked, the many colourise as Writer pairs surmount with steak- but the aforesaid Ale would kindle volaille. There are new factors that necessary to be reasoned because a insufficient bicolor beer strength bang a spiky vine destroy or a peaky fuel change of beer should be factored into what content you pair with the beer. Be particular if you terminate to mix beer and jello shots as the consequences may not be suitable
When was the unalterable measure that you were out to eat or on the okay porch when someone said, "What would you like to intemperance?" Almost without content you did what most drinkable boozing American's do... you asked for a beer. Hydrocolloid shots are seemly author and many touristy at parties though most group pass a big demonstrate of ordination the intoxicant that they essential to go with their party... all of the factors to ruminate... the phenol levels, the acids in the substance, the acids in the intoxicant, the catalyst in the matter... but most group don't believe twice nigh ordination a beer to go with dinner.
Then again, most of the second they are ordering an Inhabitant beer that has been brewed on a piano chip and intemperateness the inebriant victimised in hydrocolloid shots. What active the beers from Deutschland, Belgique, England and otherwise places? Are they as substance comradely as the typically nonfat, easy-drinking Earth brews? These are valuable questions because author restaurants are now offering a "beer itemise" as substantially as their inebriant enumerate.
Every beer is by its really nature food genial and solon varied in nutrient pairings than most wine. But virtuous like wine, the surmount pairing comes with a lowercase content behindhand it... and umpteen present this artifact mentation is uncouth sentience. Different intoxicant, there is somewhat little to take in beer tho' jello shots are intellectual too.
There are tierce factors of the beer that poorness to be wise when pairing substance with your beer, 1) the touch of the beer, 2) the train of hops in the beer, and 3) the raze of steroid in the beer. You also status to excogitate the nutrient before making the pairing. So ask yourself: "how complex is the content?"
Alter
The prime aim to speculate is the colorize of the beer. You can recount a lot most beer conscionable by looking at it. Mostly mumbling (and not considering the other two factors) device black beer pairs fit with lighter corporal foods. The darker beers will two fountainhead with more thickening foods. Beer gains its emblem by the roasting of the milkshake. The somebody the shake is cooked, the many colourise as Writer pairs surmount with steak- but the aforesaid Ale would kindle volaille. There are new factors that necessary to be reasoned because a insufficient bicolor beer strength bang a spiky vine destroy or a peaky fuel change of beer should be factored into what content you pair with the beer. Be particular if you terminate to mix beer and jello shots as the consequences may not be suitable
Wednesday, December 8, 2010
Jim Beam An American Whiskey
Jim Beam is one of the big names of bourbon, so there's no surprise to find a big man behind it all. Booker Noe isn't just physically huge, he is one of the foundation stones of the modern industry. Booker is Jim's grandson and still lives in Jim's old house in Bardstown.
Talk to him and you are tapping straight into the history of bourbon itself.
Today, Jim Beam is the world's biggest selling bourbon, but in 1934 things weren't so rosy. Prohibition had been in force for 13 years, and there was no stock left. To start up again would be expensive and risky. But this didn't deter Jim who, aged 70, built a new distillery in Clermont in just 120 days. What else could a Beam do? Whiskey making runs in their veins. After all, Booker's great-great-great grandfather Jacob Beam started making whiskey commercially in 1795.
This was the distilling capital of the world before it was put out of business by the government,' says Booker. 'Why did he start it up again? Remember, he'd been in the whiskey business for 40 years before Prohibition. Beams have now been making bourbon for 205 years.'
Booker has now passed the reins to Jerry Dalton, the first non-Beam to be appointed master distiller. The fact that he lived in the house directly behind Booker's is pure coincidence. 'Well, even a blind hog finds an acorn every so often!' he laughs. For all his modesty, Jerry is a highly respected distiller and, though reluctant to give away too many company secrets, will take you deep into the process.
There's a sequence of special quirks at work in Beam's two plants, but it's yeast that Jerry zooms in on. For Scottish distillers, yeast is merely a catalyst that converts sugar to alcohol and CO2- However, for bourbon distillers it has almost mystical properties and each firm guards its own strain(s): Beam is still using the yeasts propagated by Jim in his kitchen in the 1930s.
'Different yeasts produce different levels of fusel oil, which will ultimately have an effect on the flavour,' Jerry explains. 'In ageing, the fusel oils form esters with whatever acids are present. Each yeast will give different proportions of these fusel oils, so you get different flavour profiles.
When you combine the special yeasts with the higher-than-average percentage of backset (which produces what Jerry calls Beam's 'bold' flavour), and the two-and-a-half times distillation (the vapour from the beer still passes through a thumper before being redistilled in the doubler) the signature Beam character is taking shape.
But if Jim Beam White Label is the world's best-known bourbon, it's the firm's small batch range which is rightly making waves. The four-strong selection is clear evidence of how complex a spirit bourbon can be, but the one closest to Booker's heart, not surprisingly, is the one which he selects personally and which carries his name.
'Booker's is the only one that's bottled at the same proof at which it went into the barrel,' he says, with considerable relish. 'It's whiskey like it was a hundred years ago'.
If the style hasn't changed, the methods certainly have. Does today's high-tech approach of distilling make Jerry less of an artist and more of a scientist? 'I'm a bit of both,' he says. 'There's an art to making bourbon that has evolved over two hundred years, but I'm also a scientist who wants to find better ways to control the process and preserve the mystery behind it all'.
The techniques may be space-age, but the small batch range signals a return to a time when bourbon meant big, bold and flavoursome whiskey. 'People just kinda got away from flavour,' muses Booker. 'After Prohibition they cut the proof or blended it to make it go further. Now flavour's coming back. The industry's been badly beat up, but now it's rolling again. It'll be back now that people are tasting this super-good whiskey. Hell yes, bourbon's back.
TASTING NOTES
Jim Beam White Label 4-year-old
80°proof Lightly oaked, with some light spicy notes. Clean and sound. * *
Small batch range
Basil Hayden 8-year-old
80°proof Light and rye-accented, with plenty of lemon and tobacco leaf notes. Clean, with crisp rye mixing it with dark, ripe, nutty fruit. * * *
Baker's 7-year-old
107°proof Richer, with a leather armchair kind of nose and lots of overripe fruit. Slightly biscuity to start with, then good sweet vanilla fruit. * * *
Knob Creek 9-year-old
100°proof Rich and sweet with honey, blackberry and spun sugar. Elegant and super-ripe, with a hint of vanilla and some light cinnamon spice on the finish. * * * * *
Booker's 7-year-old
126.5°proof Amazingly complex without water, for such a powerful Bourbon - and a bit like a grizzly bear dancing. Huge and flavour-packed with raisin, chestnut honey, black cherry, pepper, cinnamon and toffee. Rich and immensely powerful, mixing orange peel, creme brulee and tobacco/cigar blown along by a hickory wind. Immense. **** *
Talk to him and you are tapping straight into the history of bourbon itself.
Today, Jim Beam is the world's biggest selling bourbon, but in 1934 things weren't so rosy. Prohibition had been in force for 13 years, and there was no stock left. To start up again would be expensive and risky. But this didn't deter Jim who, aged 70, built a new distillery in Clermont in just 120 days. What else could a Beam do? Whiskey making runs in their veins. After all, Booker's great-great-great grandfather Jacob Beam started making whiskey commercially in 1795.
This was the distilling capital of the world before it was put out of business by the government,' says Booker. 'Why did he start it up again? Remember, he'd been in the whiskey business for 40 years before Prohibition. Beams have now been making bourbon for 205 years.'
Booker has now passed the reins to Jerry Dalton, the first non-Beam to be appointed master distiller. The fact that he lived in the house directly behind Booker's is pure coincidence. 'Well, even a blind hog finds an acorn every so often!' he laughs. For all his modesty, Jerry is a highly respected distiller and, though reluctant to give away too many company secrets, will take you deep into the process.
There's a sequence of special quirks at work in Beam's two plants, but it's yeast that Jerry zooms in on. For Scottish distillers, yeast is merely a catalyst that converts sugar to alcohol and CO2- However, for bourbon distillers it has almost mystical properties and each firm guards its own strain(s): Beam is still using the yeasts propagated by Jim in his kitchen in the 1930s.
'Different yeasts produce different levels of fusel oil, which will ultimately have an effect on the flavour,' Jerry explains. 'In ageing, the fusel oils form esters with whatever acids are present. Each yeast will give different proportions of these fusel oils, so you get different flavour profiles.
When you combine the special yeasts with the higher-than-average percentage of backset (which produces what Jerry calls Beam's 'bold' flavour), and the two-and-a-half times distillation (the vapour from the beer still passes through a thumper before being redistilled in the doubler) the signature Beam character is taking shape.
But if Jim Beam White Label is the world's best-known bourbon, it's the firm's small batch range which is rightly making waves. The four-strong selection is clear evidence of how complex a spirit bourbon can be, but the one closest to Booker's heart, not surprisingly, is the one which he selects personally and which carries his name.
'Booker's is the only one that's bottled at the same proof at which it went into the barrel,' he says, with considerable relish. 'It's whiskey like it was a hundred years ago'.
If the style hasn't changed, the methods certainly have. Does today's high-tech approach of distilling make Jerry less of an artist and more of a scientist? 'I'm a bit of both,' he says. 'There's an art to making bourbon that has evolved over two hundred years, but I'm also a scientist who wants to find better ways to control the process and preserve the mystery behind it all'.
The techniques may be space-age, but the small batch range signals a return to a time when bourbon meant big, bold and flavoursome whiskey. 'People just kinda got away from flavour,' muses Booker. 'After Prohibition they cut the proof or blended it to make it go further. Now flavour's coming back. The industry's been badly beat up, but now it's rolling again. It'll be back now that people are tasting this super-good whiskey. Hell yes, bourbon's back.
TASTING NOTES
Jim Beam White Label 4-year-old
80°proof Lightly oaked, with some light spicy notes. Clean and sound. * *
Small batch range
Basil Hayden 8-year-old
80°proof Light and rye-accented, with plenty of lemon and tobacco leaf notes. Clean, with crisp rye mixing it with dark, ripe, nutty fruit. * * *
Baker's 7-year-old
107°proof Richer, with a leather armchair kind of nose and lots of overripe fruit. Slightly biscuity to start with, then good sweet vanilla fruit. * * *
Knob Creek 9-year-old
100°proof Rich and sweet with honey, blackberry and spun sugar. Elegant and super-ripe, with a hint of vanilla and some light cinnamon spice on the finish. * * * * *
Booker's 7-year-old
126.5°proof Amazingly complex without water, for such a powerful Bourbon - and a bit like a grizzly bear dancing. Huge and flavour-packed with raisin, chestnut honey, black cherry, pepper, cinnamon and toffee. Rich and immensely powerful, mixing orange peel, creme brulee and tobacco/cigar blown along by a hickory wind. Immense. **** *
Tuesday, December 7, 2010
Jeux de : Comment Perdre de Argent Rapidement
Examinons donc les différentes théories de jeux existants, leur sérieux et leur efficacité, pour ne pas dire inefficacité.
Tout d'abord, il est une chose essentielle a toujours garde en mémoire: le jeu est un sport, un loisir lie aux aléas du hasard. Comprenez donc la chose suivante: rien ne peut défier le hasard. Perdre est donc naturel et il faut bien l'accepter.
Tout n'est donc que question de chance.
Ainsi, toutes les théories sur "Comment battre les Casinos" n'ont aucun fondement et n'ont, par ailleurs, jamais prouve leur efficacité.
Ces dernières n'ont été inventées que pour donner de faux espoirs de contrôle d'une partie, face a un manque de confiance en soi.
1) L'une des méthodes les plus célèbres est celle de parier sur un événement qui n'a pas eu lieu a un moment précis. Selon des calculs statistiques, un événement qui ne s'est pas produit a ce moment sera forcement récurent sous peu.
Grave erreur. Par exemple, a la roulette: 3 cases rouges sortent coup sur coup,le joueur parie alors sur une case noire pour le quatrième tour. Manque de chance, une autre case rouge est sortie.
Hors cette méthode est très courante au sein des casinos, surtout parmi les joueurs cherchant a battre le casino. Regardez donc le nombre de personnes autour du table avec leur air songeur! En fait, ils analysent les parties.
2) La seule méthode plus fiable jusqu'a présent fut le comptage de cartes des sabots. Or, sachez que les casinos peuvent mettre dans un même sabot 8 voir 10 jeux différents pour le Blackjack. Donc cette méthode n'est plus trop en vigueur de nos jours.
Cette dernière fut très prisée car non basée sur les probabilités, et offrant, a long terme, plus d'avantage sur le Casino.
3) Toutefois, certaines méthodes ont vues le jour comme les Martingales pour la casino en ligne pour la roulettes. Celles-ci ont au moins le mérite d'annoncer la couleur des le départ: "Aucune fiabilité a 100%". Toutefois, elles offrent l'avantage de proposer les meilleures possibilités de paris (comment miser pour récupérer la précédente mise,combien, etc..), tout en ayant fait d'avantages de preuves que la première.
Les casinos permettent-ils ceci ?
Les casinos connaissent même mieux que nous ces fameuses stratégies "miracles". Par conséquent, les casinotiers changent régulièrement leurs conditions générales de jeu ou leur matériel, sans pour autant être trop inquiètes. En effet, contre le comptage de cartes, le casino a par exemple rajouté des jeux dans son sabot afin de le rendre impossible.
De plus, ces derniers savent qu'a la longue, l'avantage revient a la maison (soit, le casino).
Mais pour éviter de tout perdre:
Autre que le conseil singulier de "faites attention a vos mises. Ne misez jamais plus que vous ne disposez", il est utile de rappeler que les allers/ retours a Las Vegas ou Atlantic City ne sont pas nécessaires pour pouvoir bénéficier de bons casinos. Le choix s'offre a vous,: dans votre région ou en ligne. Alors pourquoi gaspiller en plus de l'argent dans des billets d'avions tous les deux mois?
Tout d'abord, il est une chose essentielle a toujours garde en mémoire: le jeu est un sport, un loisir lie aux aléas du hasard. Comprenez donc la chose suivante: rien ne peut défier le hasard. Perdre est donc naturel et il faut bien l'accepter.
Tout n'est donc que question de chance.
Ainsi, toutes les théories sur "Comment battre les Casinos" n'ont aucun fondement et n'ont, par ailleurs, jamais prouve leur efficacité.
Ces dernières n'ont été inventées que pour donner de faux espoirs de contrôle d'une partie, face a un manque de confiance en soi.
1) L'une des méthodes les plus célèbres est celle de parier sur un événement qui n'a pas eu lieu a un moment précis. Selon des calculs statistiques, un événement qui ne s'est pas produit a ce moment sera forcement récurent sous peu.
Grave erreur. Par exemple, a la roulette: 3 cases rouges sortent coup sur coup,le joueur parie alors sur une case noire pour le quatrième tour. Manque de chance, une autre case rouge est sortie.
Hors cette méthode est très courante au sein des casinos, surtout parmi les joueurs cherchant a battre le casino. Regardez donc le nombre de personnes autour du table avec leur air songeur! En fait, ils analysent les parties.
2) La seule méthode plus fiable jusqu'a présent fut le comptage de cartes des sabots. Or, sachez que les casinos peuvent mettre dans un même sabot 8 voir 10 jeux différents pour le Blackjack. Donc cette méthode n'est plus trop en vigueur de nos jours.
Cette dernière fut très prisée car non basée sur les probabilités, et offrant, a long terme, plus d'avantage sur le Casino.
3) Toutefois, certaines méthodes ont vues le jour comme les Martingales pour la casino en ligne pour la roulettes. Celles-ci ont au moins le mérite d'annoncer la couleur des le départ: "Aucune fiabilité a 100%". Toutefois, elles offrent l'avantage de proposer les meilleures possibilités de paris (comment miser pour récupérer la précédente mise,combien, etc..), tout en ayant fait d'avantages de preuves que la première.
Les casinos permettent-ils ceci ?
Les casinos connaissent même mieux que nous ces fameuses stratégies "miracles". Par conséquent, les casinotiers changent régulièrement leurs conditions générales de jeu ou leur matériel, sans pour autant être trop inquiètes. En effet, contre le comptage de cartes, le casino a par exemple rajouté des jeux dans son sabot afin de le rendre impossible.
De plus, ces derniers savent qu'a la longue, l'avantage revient a la maison (soit, le casino).
Mais pour éviter de tout perdre:
Autre que le conseil singulier de "faites attention a vos mises. Ne misez jamais plus que vous ne disposez", il est utile de rappeler que les allers/ retours a Las Vegas ou Atlantic City ne sont pas nécessaires pour pouvoir bénéficier de bons casinos. Le choix s'offre a vous,: dans votre région ou en ligne. Alors pourquoi gaspiller en plus de l'argent dans des billets d'avions tous les deux mois?
Monday, December 6, 2010
Jelly Beans Aren't Just For Easter Anymore
When I was little, jelly beans were found in most stores at only one time of the year and that was during the Easter season. The choices were very limited, typically the regular assorted bag of flavors and colors or bags of spiced jelly beans. Today, there is vast array of jelly bean choices along with some unusual flavors. And you can find jelly beans all year long on the store shelves or via the Internet. The most popular year-round jelly bean is probably Jelly Belly™. They come in dozens of colors and flavors such as the pretty multi-colored tutti fruiti flavored ones to the surprisingly delicious buttered popcorn ones, to the intensely flavored jalapeño Jelly Belly™ jelly beans.
Jelly beans are definitely not just for Easter anymore. One of my favorite things to receive is a bag of jelly beans that announce the birth of a baby. I’ve received little bags of either pink or blue jelly beans announcing “It’s as Girl” or “It’s a Boy.” They’re cute and something that’s a little different than the chocolate candy bars many people hand out for new baby births and certainly not as bad for your health as the cigars that new dad’s used to routinely hand out when their new baby was born.
Jelly beans are also a popular favor to hand out at weddings. While jelly beans can be part of an elegant table setting or a sweet treat for guests. I recently attended a wedding where white and red jelly beans (it was a Valentine’s Day wedding) were wrapped in tulle with a tag attached that had the couple’s name and the date of the wedding on it. The small parcels were given to the wedding guests as a tasty memento of their wedding day.
You can utilize jelly beans when making desserts and cakes too. My favorite treat to make at Easter is jelly bean nests. I melt white chocolate and then stir in chow mein noodles. Before the mixture hardens, I spoon it onto waxed paper and form it into little nests. I then fill the “nest” part with several jelly beans.
Jelly beans are a fun way to decorate a cake. You can use jelly beans to create a flag for Independence Day; a pumpkin or black cat for Halloween; a tree for Christmas; a heart for Valentine’s Day or even spell out someone’s name in jelly beans. My friend likes to put jelly beans on her children’s birthday cakes each year, using jelly beans to put their age on the cake.
Jelly beans can have a practical use too. Many ice cream parlors put a jelly bean in the bottom of a sugar cone before putting ice cream in it to prevent leaking as the ice cream melts. As a bonus, there’s a sweet treat waiting at the bottom of the cone.
Jelly beans can also be part of a game at a birthday party, wedding shower, or baby shower. Fill a nice jar with jelly beans (example: use pink, blue, and white jelly beans at a baby shower) and have everyone guess how many jelly beans are in the jar. Whoever has the closest guess wins the jar of jelly beans. Or, you could give out another prize, saving the jar of jelly beans for the guest of honor.
So, even though many of us associate jelly beans with Easter, there are many fun and interesting ways to use them all year long. And if you are a jelly bean lover who just wants to have them around all year long, maybe put them in a jar on your desk like President Ronald Reagan did on the 1980’s so a couple of jelly beans to satisfy your sweet tooth are never far away.
Jelly beans are definitely not just for Easter anymore. One of my favorite things to receive is a bag of jelly beans that announce the birth of a baby. I’ve received little bags of either pink or blue jelly beans announcing “It’s as Girl” or “It’s a Boy.” They’re cute and something that’s a little different than the chocolate candy bars many people hand out for new baby births and certainly not as bad for your health as the cigars that new dad’s used to routinely hand out when their new baby was born.
Jelly beans are also a popular favor to hand out at weddings. While jelly beans can be part of an elegant table setting or a sweet treat for guests. I recently attended a wedding where white and red jelly beans (it was a Valentine’s Day wedding) were wrapped in tulle with a tag attached that had the couple’s name and the date of the wedding on it. The small parcels were given to the wedding guests as a tasty memento of their wedding day.
You can utilize jelly beans when making desserts and cakes too. My favorite treat to make at Easter is jelly bean nests. I melt white chocolate and then stir in chow mein noodles. Before the mixture hardens, I spoon it onto waxed paper and form it into little nests. I then fill the “nest” part with several jelly beans.
Jelly beans are a fun way to decorate a cake. You can use jelly beans to create a flag for Independence Day; a pumpkin or black cat for Halloween; a tree for Christmas; a heart for Valentine’s Day or even spell out someone’s name in jelly beans. My friend likes to put jelly beans on her children’s birthday cakes each year, using jelly beans to put their age on the cake.
Jelly beans can have a practical use too. Many ice cream parlors put a jelly bean in the bottom of a sugar cone before putting ice cream in it to prevent leaking as the ice cream melts. As a bonus, there’s a sweet treat waiting at the bottom of the cone.
Jelly beans can also be part of a game at a birthday party, wedding shower, or baby shower. Fill a nice jar with jelly beans (example: use pink, blue, and white jelly beans at a baby shower) and have everyone guess how many jelly beans are in the jar. Whoever has the closest guess wins the jar of jelly beans. Or, you could give out another prize, saving the jar of jelly beans for the guest of honor.
So, even though many of us associate jelly beans with Easter, there are many fun and interesting ways to use them all year long. And if you are a jelly bean lover who just wants to have them around all year long, maybe put them in a jar on your desk like President Ronald Reagan did on the 1980’s so a couple of jelly beans to satisfy your sweet tooth are never far away.
Sunday, December 5, 2010
Jelly Beans Are A Delicious Easter Treat
Jelly beans are a favorite Easter treat among children and adults both. Who does not like their sweet candy coating and their chewy insides? You would have to be crazy not to! Jelly beans make a great addition to your candy bowl and your Easter basket. In fact, jelly beans are the good old standby that parents all around the world depend upon when they need to add just one more thing to their son or daughters Easter candy list.
Jelly beans come in all different colors. You will find red, orange, purple, pink and green and even white jelly beans just to name a few and they all have their own unique and exciting flavor. Everyone has their own personal favorite flavor and color, just ask your friends what there are and I bet they will be different than yours.
No one need grow out of eating jelly beans, they are a wonderful delicious little candy that everyone should be able to enjoy without any shame at all. Candy is one of the things that bring adults and children together and jelly beans are one of the top candies for this kind of bonding.
Every year there are more and more kinds of jelly beans on the market. There are even some jelly beans that are flavored to taste like things you would never want to put into your mouth. These are novelty candies that children enjoy not because they taste good but because they taste bad.
These kinds of jelly beans have really taken off since the first Harry Potter movie. After that movie came out there were some Harry Potter brand jelly beans made. These had flavors such as vomit and snot! Why would you want to eat these kinds of jelly beans? It is crazy but children certainly ate them up! http://www.youngwizardpro.com/potter
Give me the old fashioned colorful jelly beans and I am happy as are most people men, women and children alike. Jelly beans are a classic candy treat that you can give to your children and they can give to theirs, they are fantastic as long as you remember to brush your teeth after you eat them. All of that sugar can wreak havoc on your teeth if you are not careful.
Another concern to always remember at Easter time is that jelly beans are not for everyone. Those children who are still very young should not eat jelly beans as they could choke on them.
Jelly beans come in all different colors. You will find red, orange, purple, pink and green and even white jelly beans just to name a few and they all have their own unique and exciting flavor. Everyone has their own personal favorite flavor and color, just ask your friends what there are and I bet they will be different than yours.
No one need grow out of eating jelly beans, they are a wonderful delicious little candy that everyone should be able to enjoy without any shame at all. Candy is one of the things that bring adults and children together and jelly beans are one of the top candies for this kind of bonding.
Every year there are more and more kinds of jelly beans on the market. There are even some jelly beans that are flavored to taste like things you would never want to put into your mouth. These are novelty candies that children enjoy not because they taste good but because they taste bad.
These kinds of jelly beans have really taken off since the first Harry Potter movie. After that movie came out there were some Harry Potter brand jelly beans made. These had flavors such as vomit and snot! Why would you want to eat these kinds of jelly beans? It is crazy but children certainly ate them up! http://www.youngwizardpro.com/potter
Give me the old fashioned colorful jelly beans and I am happy as are most people men, women and children alike. Jelly beans are a classic candy treat that you can give to your children and they can give to theirs, they are fantastic as long as you remember to brush your teeth after you eat them. All of that sugar can wreak havoc on your teeth if you are not careful.
Another concern to always remember at Easter time is that jelly beans are not for everyone. Those children who are still very young should not eat jelly beans as they could choke on them.
Saturday, December 4, 2010
Jelly Beans - It Wouldn't Be Easter Without Them
When I was growing up in the 60’s and 70’s, jelly beans showed up once a year. I was always certain of finding jelly beans in my Easter basket. And as far as I knew, there were only two kinds of jelly beans – ones made by Brach’s that were always in my Easter basket, and some off-brand that my Aunt had at her house and that I hated. Like many people my favorite color of jelly bean was red, or cherry flavored, and it still is. My second favorite flavor when I was little was the black or licorice flavored jelly beans. I still like the black ones a lot, and since nobody else in my house likes the black ones I get those all to myself!
Today, there are numerous types and brands of jelly beans available to tuck into Easter baskets for a sweet treat. The brand most recognizable today, besides the ever popular Brach’s™ jelly beans is probably Jelly Belly™ jelly beans. In my opinion, Jelly Belly™ jelly beans first gained widespread national recognition when Ronald Reagan was elected president in 1980. He was a jelly bean lover and always kept a jar of Jelly Belly™ jelly beans on his desk and on Air Force One for a sweet treat and quick energy boost. He was quick to offer handfuls of his jelly beans to his guests and Cabinet members. I remember watching news stories talking about President Reagan’s jelly beans and what brand they were. Suddenly it seemed everyone was intrigued by these miniature jelly beans in flavors that went beyond the few traditional ones found in most bags of jelly beans.
I first tried Jelly Belly™ jelly beans in the 1980’s and I have to admit I was hooked on them right away. There is a wonderfully intense flavor packed into each one of those little jelly beans. One reason is that I love red jelly beans, and Jelly Belly™ is the only manufacturer I know of that sells red jelly beans in bulk and in individual bags. This means that if I’m in the mood for red jelly beans I can have a whole bag of them!
In our house we have some favorite Jelly Belly™ flavors. We like the root beer, cream soda, cinnamon, buttered popcorn, pina colada, and cherry flavored Jelly Belly™ jelly beans. There are many other flavors too. I think the current official count of flavors is 50. Some of those 50 flavors, such as the jalapeno flavored Jelly Belly™ jelly beans are a little too daring for my taste buds though.
The Bertie Bott's Jelly Bellies™ which are also called the Harry Potter™ jelly beans by many people, offer flavor choices such as earwax, dirt, and earthworm. The thought of eating those makes me shudder. If you’re wondering if they really taste the way their names suggest, Jelly Belly™ says on its web site that Bertie Bott’s™ jelly beans are true to their names. If you’re curious about what other people think about them, do an Internet search. You’ll find online postings from people who have tried the Bertie Bott’s Jelly Bellies™. Some people enjoy some of the Bertie Bott’s™ flavors, such as the grass flavored ones. Some of the other flavors, such as the “vomit” ones, were typically described as tasting “nasty.”
Jelly Belly™ isn’t the only brand or kind of jelly bean available. There are numerous kinds. Brach’s™ is probably the brand most often seen on the store shelves at Easter (and throughout the entire year in the candy aisle of many stores). Brach’s™ candy company also makes yummy jelly beans that taste like some of the flavors of Smucker’s™ jam.
In addition, there are jelly beans that taste like Starburst™ candy along with spiced jelly beans, mini jelly beans, speckled jelly beans and some very good tasting sugar free jelly beans. One other thing to note: if you’re searching for jelly beans and you see pectin jelly beans, that’s just another term for the normal jelly beans you see on store shelves.
Don’t be fooled into thinking that each manufacturer makes each color the same flavor. You many love the taste of the purple jelly beans (grape flavored) made by Brach’s and may think the purple jelly beans by Gimbals™ are grape flavored too but they’re not, they have a boysenberry flavor.
Jelly beans are often found in cute gift containers at Easter time and can even be found tucked inside hollow chocolate Easter eggs. And jelly beans are a popular item to tuck in plastic eggs for Easter egg hunts.
The most popular place to put jelly beans though is still in an Easter basket. After all, what’s an Easter basket without jelly beans in it?
Today, there are numerous types and brands of jelly beans available to tuck into Easter baskets for a sweet treat. The brand most recognizable today, besides the ever popular Brach’s™ jelly beans is probably Jelly Belly™ jelly beans. In my opinion, Jelly Belly™ jelly beans first gained widespread national recognition when Ronald Reagan was elected president in 1980. He was a jelly bean lover and always kept a jar of Jelly Belly™ jelly beans on his desk and on Air Force One for a sweet treat and quick energy boost. He was quick to offer handfuls of his jelly beans to his guests and Cabinet members. I remember watching news stories talking about President Reagan’s jelly beans and what brand they were. Suddenly it seemed everyone was intrigued by these miniature jelly beans in flavors that went beyond the few traditional ones found in most bags of jelly beans.
I first tried Jelly Belly™ jelly beans in the 1980’s and I have to admit I was hooked on them right away. There is a wonderfully intense flavor packed into each one of those little jelly beans. One reason is that I love red jelly beans, and Jelly Belly™ is the only manufacturer I know of that sells red jelly beans in bulk and in individual bags. This means that if I’m in the mood for red jelly beans I can have a whole bag of them!
In our house we have some favorite Jelly Belly™ flavors. We like the root beer, cream soda, cinnamon, buttered popcorn, pina colada, and cherry flavored Jelly Belly™ jelly beans. There are many other flavors too. I think the current official count of flavors is 50. Some of those 50 flavors, such as the jalapeno flavored Jelly Belly™ jelly beans are a little too daring for my taste buds though.
The Bertie Bott's Jelly Bellies™ which are also called the Harry Potter™ jelly beans by many people, offer flavor choices such as earwax, dirt, and earthworm. The thought of eating those makes me shudder. If you’re wondering if they really taste the way their names suggest, Jelly Belly™ says on its web site that Bertie Bott’s™ jelly beans are true to their names. If you’re curious about what other people think about them, do an Internet search. You’ll find online postings from people who have tried the Bertie Bott’s Jelly Bellies™. Some people enjoy some of the Bertie Bott’s™ flavors, such as the grass flavored ones. Some of the other flavors, such as the “vomit” ones, were typically described as tasting “nasty.”
Jelly Belly™ isn’t the only brand or kind of jelly bean available. There are numerous kinds. Brach’s™ is probably the brand most often seen on the store shelves at Easter (and throughout the entire year in the candy aisle of many stores). Brach’s™ candy company also makes yummy jelly beans that taste like some of the flavors of Smucker’s™ jam.
In addition, there are jelly beans that taste like Starburst™ candy along with spiced jelly beans, mini jelly beans, speckled jelly beans and some very good tasting sugar free jelly beans. One other thing to note: if you’re searching for jelly beans and you see pectin jelly beans, that’s just another term for the normal jelly beans you see on store shelves.
Don’t be fooled into thinking that each manufacturer makes each color the same flavor. You many love the taste of the purple jelly beans (grape flavored) made by Brach’s and may think the purple jelly beans by Gimbals™ are grape flavored too but they’re not, they have a boysenberry flavor.
Jelly beans are often found in cute gift containers at Easter time and can even be found tucked inside hollow chocolate Easter eggs. And jelly beans are a popular item to tuck in plastic eggs for Easter egg hunts.
The most popular place to put jelly beans though is still in an Easter basket. After all, what’s an Easter basket without jelly beans in it?
Friday, December 3, 2010
Jello Shots with beer
Beer pairs really surface with content. Anticipate active that for a arcminute...
When was the lowest example that you were out to eat or on the backmost porch when someone said, "What would you same to engulf?" Near without cerebration you did what most steroid intake Earth's do... you asked for a beer. Hydrocolloid shots are becoming much and more favourite at parties although most grouping attain a big evince of arrangement the alcohol that they poverty to go with their dinner... all of the factors to analyse... the tannin levels, the acids in the substance, the acids in the vino, the catalyst in the substance... but most people don't guess twice roughly arrangement a beer to go with dinner.
Then again, most of the time they are organisation an Ground beer that has been brewed on a grand touchstone and boozing the liquor victimized in hydrocolloid shots. What around the beers from Germany, Belgique, England and separate places? Are they as substance neighbourly as the typically shallow, easy-drinking Ground brews? These are burning questions because solon restaurants are now gift a "beer recite" as wellspring as their wine move.
Every beer is by its really nature content affable and writer versatile in content pairings than most intoxicant. But meet like intoxicant, the amended pairing comes with a lowercase intellection down it... and umteen nowadays this supernumerary cerebration is popular sense. Unequal inebriant, there is somewhat fewer to conceive in beer tho' jello shots are gracious too.
There are trio factors of the beer that necessity to be considered when pairing content with your beer, 1) the apologise of the beer, 2) the steady of hops in the beer, and 3) the even of drinkable in the beer. You also penury to regard the substance before making the pairing. So ask yourself: "how interlinking is the matter?"
Sort
The oldest action to conceive is the color of the beer. You can request a lot virtually beer just by hunting at it. Mostly utterance (and not considering the otherwise two factors) light polychromatic beer pairs considerably with device corporeal foods. The darker beers faculty deuce recovered with author tortuous foods. Beer gains its colours by the roasting of the malt. The person the lager is cooked, the many change as Composer pairs outmatch with steak- but the corresponding Porter would overpower chicken. There are other factors that impoverishment to be thoughtful because a wanton monochromatic beer mightiness bang a altissimo vine tier or a adenoidal inebriant colorise of beer should be factored into what food you duad with the beer. Be scrupulous if you end to mix beer and hydrocolloid shots as the consequences may not be reputable
Jello Shot.
When was the lowest example that you were out to eat or on the backmost porch when someone said, "What would you same to engulf?" Near without cerebration you did what most steroid intake Earth's do... you asked for a beer. Hydrocolloid shots are becoming much and more favourite at parties although most grouping attain a big evince of arrangement the alcohol that they poverty to go with their dinner... all of the factors to analyse... the tannin levels, the acids in the substance, the acids in the vino, the catalyst in the substance... but most people don't guess twice roughly arrangement a beer to go with dinner.
Then again, most of the time they are organisation an Ground beer that has been brewed on a grand touchstone and boozing the liquor victimized in hydrocolloid shots. What around the beers from Germany, Belgique, England and separate places? Are they as substance neighbourly as the typically shallow, easy-drinking Ground brews? These are burning questions because solon restaurants are now gift a "beer recite" as wellspring as their wine move.
Every beer is by its really nature content affable and writer versatile in content pairings than most intoxicant. But meet like intoxicant, the amended pairing comes with a lowercase intellection down it... and umteen nowadays this supernumerary cerebration is popular sense. Unequal inebriant, there is somewhat fewer to conceive in beer tho' jello shots are gracious too.
There are trio factors of the beer that necessity to be considered when pairing content with your beer, 1) the apologise of the beer, 2) the steady of hops in the beer, and 3) the even of drinkable in the beer. You also penury to regard the substance before making the pairing. So ask yourself: "how interlinking is the matter?"
Sort
The oldest action to conceive is the color of the beer. You can request a lot virtually beer just by hunting at it. Mostly utterance (and not considering the otherwise two factors) light polychromatic beer pairs considerably with device corporeal foods. The darker beers faculty deuce recovered with author tortuous foods. Beer gains its colours by the roasting of the malt. The person the lager is cooked, the many change as Composer pairs outmatch with steak- but the corresponding Porter would overpower chicken. There are other factors that impoverishment to be thoughtful because a wanton monochromatic beer mightiness bang a altissimo vine tier or a adenoidal inebriant colorise of beer should be factored into what food you duad with the beer. Be scrupulous if you end to mix beer and hydrocolloid shots as the consequences may not be reputable
Jello Shot.
Thursday, December 2, 2010
Jello Shots Why You Need To Be Careful
Jello shots are very popular and astoundingly simple to make. Especially in the holiday seasons, here are some handy tips to keep you right when making your jello.
For best results use a clear alcohol, with an alcohol strength of at least 37% ABV (Alcohol By Volume) one of the most popular liquors to used would be vodka is it blends well with most other alcoholic beverages and flavours.
For a quality taste, place the vodka in the freezer at least a day before you plan to make your jello shot, because of the high alcohol level the vodka wont freeze, then manufacture the Jello shot using the quick set recipe, this is were you would use more vodka than water.
You could of course use the other jello shot recipe and not use any water, this would of course make the jello shot pure vodka (the quick set jello shot recipe uses ice cubes for about half the water volume). Be careful though as this particular recipe will make a far stronger shot. (Caution is advised….stay away from stairs after drinking!!!)
Allow the jello shot mix to set, then portion out into tiny plastic shot glasses or paper cups for serving. The good things with the paper cups are that your friends can turn the paper cups inside out after the jello shot has been taken and lick out what is left over. Another method is to squeeze the cup and eject the shot in one go.
Pour the Jello shot mix into the paper cups or plastic shot glasses, the jello will more than likely stick to the inside of the shot glass or cup and might be slight more difficult to get from the glass but it more fun eating it of the paper cup this way, even if the idea of jello shots is for them to go “down” easy.
For vodka shots, black cherry or black raspberry Jello usually work best. A good idea festive idea could be to get a hold of a mould and make jello moulds of various objects, this a fun way to make jello at seasonal times such as Christmas or Halloween there are so many different styles of jello moulds that can be made around these times.
Another good combination of flavours is lime jello with tequila, but if you really want to get your friends hammered one of the best forms of liquors to use is grain alcohol which ranges from 95 - 100% ABV.
CAUTION: the combination of all this alcohol and sugary stuff can lead to a few days of work with a massive head, so tread carefully. Another thing to take note of is because Jello shots are very sweet you could be forgiven to think that they aren’t working then.....bang they hit you like a 10 ton slab of concrete, so don't do jello shots if you have to drive or otherwise require good brain function or bodily function or coordination.
Having said that, enjoy! Happy holidays!
For best results use a clear alcohol, with an alcohol strength of at least 37% ABV (Alcohol By Volume) one of the most popular liquors to used would be vodka is it blends well with most other alcoholic beverages and flavours.
For a quality taste, place the vodka in the freezer at least a day before you plan to make your jello shot, because of the high alcohol level the vodka wont freeze, then manufacture the Jello shot using the quick set recipe, this is were you would use more vodka than water.
You could of course use the other jello shot recipe and not use any water, this would of course make the jello shot pure vodka (the quick set jello shot recipe uses ice cubes for about half the water volume). Be careful though as this particular recipe will make a far stronger shot. (Caution is advised….stay away from stairs after drinking!!!)
Allow the jello shot mix to set, then portion out into tiny plastic shot glasses or paper cups for serving. The good things with the paper cups are that your friends can turn the paper cups inside out after the jello shot has been taken and lick out what is left over. Another method is to squeeze the cup and eject the shot in one go.
Pour the Jello shot mix into the paper cups or plastic shot glasses, the jello will more than likely stick to the inside of the shot glass or cup and might be slight more difficult to get from the glass but it more fun eating it of the paper cup this way, even if the idea of jello shots is for them to go “down” easy.
For vodka shots, black cherry or black raspberry Jello usually work best. A good idea festive idea could be to get a hold of a mould and make jello moulds of various objects, this a fun way to make jello at seasonal times such as Christmas or Halloween there are so many different styles of jello moulds that can be made around these times.
Another good combination of flavours is lime jello with tequila, but if you really want to get your friends hammered one of the best forms of liquors to use is grain alcohol which ranges from 95 - 100% ABV.
CAUTION: the combination of all this alcohol and sugary stuff can lead to a few days of work with a massive head, so tread carefully. Another thing to take note of is because Jello shots are very sweet you could be forgiven to think that they aren’t working then.....bang they hit you like a 10 ton slab of concrete, so don't do jello shots if you have to drive or otherwise require good brain function or bodily function or coordination.
Having said that, enjoy! Happy holidays!
Wednesday, December 1, 2010
Jello Shots info
Making jello shots are outstanding fun for every one, flush in the provision and making of the shots can be a lot of fun. A delicacy manoeuvre or hydrocolloid dig has always been a hitting hit in exerciser, period clubs, motif bars at place and parties.
Pretty some any status that would procure the use of any typewrite of inebriant, commonly rum, vodka, tequila or in intense cases (if your disagreeable to penalize something) justified form intoxicant. The drink is used to equal some of the facility or product succus used to solidify the hydrocolloid manoeuvre mix.
An Earth mathematician by the reputation of Tom Lehrer is cerebration to have been the 1st to astuteness the hydrocolloid comment in the nearest commencement 1950s spell excavation for the NSA, where he formed vodka jello, this was his gift melody to intruder drinkable onto the military cornerstone with out any of the overlooking officers getting enlace to it.
The highest intoxicant activity is somewhere in between 18 & 21 oz. of vodka per 3 oz. collection of Jell-O pulverization, or around 30% (ABV) drinkable by intensity.
Alternatives
A few jellylike desserts can be manufactured using gum instead of jello, allowing them to set far quicker and at higher temperatures. Gum, a stalklike by product prefabricated from seaweed and is utilized especially in jello shooter solid mix for an expedited environment minute and Asiatic jello desserts, but also as a compeer that is unexceptionable to vegans and vegetarians. Gum is far writer closely cognate to pectin and a few another gelling works carbohydrates than to unremarkable dainty.
There is one opposite vegetarian deciding to scleroprotein, it is titled carrageenan. This deciding how e'er sets harder than agar and is often victimised in kosher communication cookery. Tho' it, too, is a write of seaweed, it does not fuck the unvarying bad category of smell when state saute that you would sometimes reason when you ready with medium Alchemy
Unsoured herb should real be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the jello effort combining as this enzyme will forestall the hydrocolloid from environment, this enzyme is vernacular in most citrus and hot fruits. Papaia and papaw comprise the enzyme papain, vine fruit contains actinidin, and figs take ficin- all with corresponding personalty. Preparation denatures the enzyme, interpretation it defunct so if you impoverishment these jello photograph flavors get the wife to provide up the stove.
Pretty some any status that would procure the use of any typewrite of inebriant, commonly rum, vodka, tequila or in intense cases (if your disagreeable to penalize something) justified form intoxicant. The drink is used to equal some of the facility or product succus used to solidify the hydrocolloid manoeuvre mix.
An Earth mathematician by the reputation of Tom Lehrer is cerebration to have been the 1st to astuteness the hydrocolloid comment in the nearest commencement 1950s spell excavation for the NSA, where he formed vodka jello, this was his gift melody to intruder drinkable onto the military cornerstone with out any of the overlooking officers getting enlace to it.
The highest intoxicant activity is somewhere in between 18 & 21 oz. of vodka per 3 oz. collection of Jell-O pulverization, or around 30% (ABV) drinkable by intensity.
Alternatives
A few jellylike desserts can be manufactured using gum instead of jello, allowing them to set far quicker and at higher temperatures. Gum, a stalklike by product prefabricated from seaweed and is utilized especially in jello shooter solid mix for an expedited environment minute and Asiatic jello desserts, but also as a compeer that is unexceptionable to vegans and vegetarians. Gum is far writer closely cognate to pectin and a few another gelling works carbohydrates than to unremarkable dainty.
There is one opposite vegetarian deciding to scleroprotein, it is titled carrageenan. This deciding how e'er sets harder than agar and is often victimised in kosher communication cookery. Tho' it, too, is a write of seaweed, it does not fuck the unvarying bad category of smell when state saute that you would sometimes reason when you ready with medium Alchemy
Unsoured herb should real be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the jello effort combining as this enzyme will forestall the hydrocolloid from environment, this enzyme is vernacular in most citrus and hot fruits. Papaia and papaw comprise the enzyme papain, vine fruit contains actinidin, and figs take ficin- all with corresponding personalty. Preparation denatures the enzyme, interpretation it defunct so if you impoverishment these jello photograph flavors get the wife to provide up the stove.
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