Posted by Christine Szalay-Kudra on August 30, 2010
You want to throw a party and now it is time to plan the food. What do you serve? How will you get everything prepared? You want your guests to be satisfied with their snacking choices. You decide that appetizers will be the way to go.
What kind of starters should you choose? Let us take a look at the kind of party you are planning. Will it be for your department at work or a friendly get together in front of the TV? The formality level of your party will make a big difference in whether you serve chips and dip or rumaki. Once you have pegged the kind of party you are hosting, your menu will be easier to fill.
Make some of your appetizers ahead of time if you can. There are many types that let you do so without compromising the quality of your food. Hot dishes can be reheated just before the party. Make sure you have enough space to store your hors d’oeuvres until the party. You may need to clean out part of your refrigerator or freezer.
When you choose your hors d’oeuvres, consider how they contrast in texture, temperature, and flavor. Your guests will most likely become restless if all your appetizers are similar. Offer some vegetarian options as well as some with meats and cheeses. For texture, consider offering some dishes that are creamy and others that are crunchy. Do the same thing with mild and spicy dishes.
Take into account how large your party will be. For ten guests or less, prepare at least three or four different kinds of hors d’oeuvres. If your party will be larger and ranging up to 45 guests, think of at least six or seven kinds. For even larger parties, plan on eight or more dishes to keep your guests happy. It is much better to have too much food than to run out in the middle of the party.
For cocktail parties, you can figure that each guest will eat at least twelve or so. Remember that hot hors d’oeuvres will fill your guests better than cold ones, but they will also be eaten more quickly. Plan accordingly so you do not run out. By providing both hot and cold dishes, your guests will have more choice.
It is simple to find many appetizer recipes online. You can easily fill out your menu in a few moments of browsing the many recipe sites that exist. Do all of your shopping at least two days before the party. This gives you time to prepare some ahead of time. It also gives you plenty of time to thaw ingredients if need be.
Finally, use your imagination. Do not stick to the same old boring appetizers that everyone serves. Provide some traditional options but add an exotic dish or two for excitement. Something like mango salsa instead of the same old every day variety really livens things up. These kinds of dishes will impress your guests and keep them eating throughout the party. These kinds of hors d’oeuvres will make your party memorable for a long time to come.
Summer appetizer recipes are always fresh and delicious. You should strive to use the freshest ingredients that you can. In this abundant season for fruit and vegetables, there is much to choose from. Berries, zucchini, lettuce, cucumbers, and more will vie for your attention at the market.
Posted by Christine Szalay-Kudra on August 23, 2010
If you generally cook with boneless chicken, you know how convenient it is, but you also might run into one of its biggest problems. Chicken without bones all too often becomes dry and tough; making you feel like every bite has to be washed down. Fortunately, you do not have to put up with dry chicken. There are plenty of things you can do about it, including some methods used by professional chefs. Here is how to make moist, delicious chicken every time.
You May Be Overcooking Your Chicken
The biggest reason that most people end up with dishes that are dry and tasteless is that they are overcooking. Chicken without bones in it can cook much faster than chicken that is bone-in. However, you cannot just reduce cooking time, since you might undercook your chicken or end up with a dish that is not done yet. There are other ways to keep chicken moist.
Adding Moisture Saves The Day
Allowing your boneless chicken breasts and thighs to absorb some extra moisture before you cook can make a big difference. There are several options for doing this and getting a tender, tasty meal that does not suffer from dryness. One is to brine the chicken. This allows you to put extra moisture into the meat that will not evaporate while cooking is going on.
To make brine, combine salt, water, and desired seasonings. Remember not to include as much salt in other areas of the recipe if you choose to brine, and do not dissolve too much salt into the brining liquid itself. Otherwise, you could end up with a sodium laden bird that has other taste problems.
Boneless chicken can also be marinated. Use a vinaigrette, light dressing, Italian Salad Dressing, or a homemade mixture to marinate your meat. Anything with a little acid makes a great marinade. A bonus of marinating your chicken recipes is that you will get some great flavor added.
Baking your chicken properly is another way to avoid drying out boneless chicken. Think about adding water or other liquid in the bottom of the pan, for instance. Red wine is a great choice. You can also put a liquid or sauce on top of the meat to keep the upper areas from getting dry and leathery.
Popular choices are bechamel, marinara, salsa, and many others. Just be creative and you will find you have a recipe for boneless chicken that will be a hit with the whole family. Remember that cooking time and heat matter, too – three fifty degrees and twenty minutes are the most common.
Take some time to consider ways to add moisture to your meat, and your cooking will improve. Boneless chicken is an extremely convenient meat, but it can be tricky to cook well. Learning to work with it can take your meals from edible to spectacular, with only a little effort. There are lots of great options out there, so take the time to find out more.
Looking for great chicken recipes try the site dedicated to chicken recipes chicken recipes. not your boring old chicken recipes.
Posted by John Jay Amarant on August 16, 2010
Growing herbs is a great pastime. They add to your cooking, decorate your home and are simple to grow. Lots of people believe that herbs won’t grow properly indoors. This is a long way from the truth. Many herbs will grow quite happily in a home. However, there are a few areas which need a little bit extra thought.
Below are the three commonest pit falls and the way to avoid them.
1. Sunlight. Herbs like sunlight. Try and keep your plants close to a bright window that catches a good amount of sunlight. If the herbs start to get long, weak stems then this is a sign that the indoor herb gardens craving extra sunshine. If you are unable to provide natural sunlight to your herbs then you should purchase a growlight. These are special lights which replicate sunlight and help your herbs to flourish.
2. Temperature. Nearly all of us love to be warm in winter. However our heating system dries out the air and may upset your herbs. You may possibly find that the plants flourish better with added humidity. To accomplish this you do not need to go out and buy costly humidifiers, one can simply place your herb pots near a larger bowl which you can fill with pebbles and water. As your house gets warmer then the water will evaporate and the herbs will perk up almost immediately.
3. Pests. Through the cold winter months many of the eggs laid by the pests which attack herb gardens will be killed off by the cold. With indoor herb gardens the eggs aren’t killed off and you could suddenly find that the plants are bug-ridden. If your herbs are in fairly small pots these are incredibly easy to get rid off. You should prepare a bowl of tepid water mixed with a small quantity of washing up liquid. Just turn the herb upside-down, holding the soil and roots in place within the pot and swill the leaves about in the water. This will eradicate the pest and will not have an effect on the herb. If your indoor herb gardens are in bigger pots then you will need to place the soapy water in a spray and spray the pests. This may take longer and you might want to keep an eye out for re-infestation as you are not likely to get all the eggs at once, but it’ll work just as successfully.
So with plenty of light, moisture to compensate for your central heating and a vigilant eye for pests your indoor herb gardens should before long be flourishing.
If you’re uncertain which herbs to begin with, try considering which would be the most useful in your kitchen and start with these. Through growing what you need you will soon realize the reward and enjoyment available from your indoor herb gardens.
Indoor herb gardens are a great way to enhance your cooking and your home.
Discover more about indoor herb gardens and learn essential suggestions at http://theherbbook.com
Posted by Christine Szalay-Kudra on August 9, 2010
A good pizza sauce can make or break a pizza. Once you know the right ingredients, you can make your own pizza sauce that is as good as or better than what you can get at your local pizzeria. It may take a few tries to perfect it, but it will be worth it.
Tomatoes form the basis of pizza sauce. Fresh plum tomatoes are meaty and have traditionally been used for tomato sauce of all kinds. Once they are picked, they will need to be blanched, peeled, de-seeded, and chopped before cooking. If fresh tomatoes are not available, you can always use canned tomatoes. They are available year round.
Canned Tomatoes
It is easy to find canned tomatoes at your local market. You will find them whole, chopped, diced, or crushed. Tomato puree and paste is also available. They are more concentrated. Combining both types can make for a great sauce. If you have a few fresh tomatoes, you can add them in as well. All tomatoes should be a bright red in color when the can is opened. A darker color indicates that they used too much heat in the processing, and an orange hue suggests the tomatoes were under ripe.
The tomatoes you have chosen need to be cooked together. Adding chopped fresh or canned tomatoes can create a nice chunky texture. Stew the tomatoes over low heat. Stir them often. Never take your eyes too far away… you do not want overcooked sauce.
Other Ingredients
With a strong tomato base, all you need to do is add your herbs and spices to create a great pizza sauce. Salt, pepper, and garlic are ingredients you must add to help round out the flavors. Some people add a little sugar as well. This does not really sweeten the sauce as much as help cut the acidity of the tomatoes. If you use a low-acid tomato base, it may not be necessary.
Herbs are another necessary ingredient in your pizza sauce. Oregano is a traditional Italian herb that is most often used in pizza sauce. If it is too strong for you, choose marjoram instead. It is similar, but milder. Basil is another herb that is used on pizza and it goes exceptionally well with tomatoes. Other herbs that may be added include rosemary, thyme, parsley, tarragon, or bay leaf. If you use bay, remove it when the sauce has finished cooking.
If you like your sauce spicy, add a little cayenne, red pepper flakes or hot paprika. Remember that a little goes a long way. A little pinch adds some punch to your sauce. If some family members are not into spice, you can keep your red pepper flakes on the table to be applied as desired by your diners when they sit down to eat.
Adding a little olive oil to your sauce will give it that traditional Italian flavor. It adds some authenticity. The green olive oils will taste more of fresh olives. A little bit of your favorite wine can add more depth to your sauce and a bit of richness as well.
pizza dough recipes vary widely and you can use different kinds of flour and different flavorings for a range of wonderful homemade pizza results. At our site, you can find lots of pizza dough recipes to team with your favorite pizza sauce and pizza toppings. Nothing is as tasty as homemade pizza!
