Tags: Chicken, Chicken fingers, Chicken Rice, Garlic, Ginger, Hainanese chicken rice, Rice, Skillet Sauce
Our prayers and thoughts go out to all those affected by the devastating Tornado in Oklahoma, just hope you have a speedy recovery. Still hot and humid around here, what happened to our Spring weather! For dinner I tried a couple of new ones out for dinner. I prepared Skillet Chicken with Toasted Sesame, Garlic, and Ginger w/ Creole Roasted Chicken Rice.
I used Weight Watchers Chicken Tenders. They come frozen trimmed and ready and are only 60 calories, 99% fat free, and 0 carbs per serving (1 Chicken Tender). Just thaw and prepare them anyway you want. I skillet fried these in Canola Oil and seasoned them with Sea Salt and Ground Black Pepper. After browning them I added Campbell’s Toasted Sesame with Garlic and Ginger Skillet Sauce. I just brought the Sauce and Chicken to a boil, reduced the heat and covered and continued to cook for about 5 minutes. First time I’ve tried the Campbell’s Skillet Sauce and I’ll have to keep in stock! Quick and easy way to prepare your Chicken. Fantastic taste with a good Garlic and Ginger taste. They have several different kinds of Skillet Sauces, which I’ll be trying! I’ve left the product info at the end of the post.
I also prepared another first timer, Tony Chachere’s Creole Roasted Chicken Flavored Dinner Mix (Rice). Another quite easy one to prepare also. Just bring the mix to a boil,in water, and simmer for 25 minutes and your done. Made a delicious Rice dish! To serve I made a bed of the Rice and topped it with the Chicken and Sauce, makes one tasty dish! I’ll have to have this again. I also had a side of boiled Mini Carrots. For dessert later a Skinny Cow Ice Cream Bar.
Weight Watchers Chicken Tenders
1 PointsPlus® value per tender
These tenders make a quick great tasting meal or fun appetizer. They are 99% fat free with only 60 calories per 2 ounce tender. Try in your next salad or dip in your favorite sauce.
Serving Size 1.0 tender (57 g)
Servings Per Container 15
Amount Per Serving
Calories 60 Calories from Fat 5
% Daily Value*
Total Fat 0.5 g 1%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 30 mg 10%
Sodium 90 mg 4%
Potassium — —
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 12 g
Tony’s Chachere’s Creole Roasted Chicken Dinner Mix Rice
Creole Roasted Chicken Flavored Dinner Mix has the rich roasted flavor that’s great alone, or add chicken to make your meal complete! Quick and simple.
Serving Size: 1/3 cup (46g) Dry Mix
Servings Per Container: about 4
Amount Per Serving % Daily Value
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 560mg 23%
Total Carb: 34g 11%
Dietary Fiber: 0g 1%
Vitamin A: 2%
Vitamin C: 2%
Campbell’s Skillet Sauces Toasted Sesame with Garlic and Ginger
Toasted sesame seeds blended with garlic, ginger, and soy sauce, creating a savory but sweet sauce that delivers authentic Asian flavors in each bite.
AWESOME MEALS IN JUST 15 MINUTES
With Campbell’s Skillet Sauces, you can make a meal worth sharing in just 15 minutes, even on the busiest nights of the week. Simply brown the meat, add the sauce, and serve over pasta or rice, to create a delicious dinner for two… and then some.
READY IN 3 EASY STEPS
Heat oil in skillet over medium-high heat.
Add your protein or vegetables & cook until browned.
Stir in sauce and heat to boil. Reduce heat and cover for 5 minutes or until protein is cooked through and/or vegetables are tender.
Tags: Cincinnati, Cincinnati USA, Crab Rangoon, Memorial Day, Race Street, Taste of Cincinnati, Thai Fried Rice, United States
May 25-27, 2013 Taste of Cincinnati USA – Cincinnati, Ohio
Memorial Day weekend in downtown Cincinnati. Started in 1979, it is now the nation’s longest running culinary arts festival, featuring more than 40 fine restaurants serving up delicious and delectable menu items. Menu items are previewed and judged for prestigious Best of Taste Awards. This is also a music festival, with continuous live entertainment featuring local and national recording stars performing on multiple stages throughout the event. Attendance: 500,000.
Where: On six blocks of Fifth Street, from Race Street to Broadway in Downtown Cincinnati.
Parking: Convenient parking can be found in the Fountain Square Garage.
Please note: Pets, (unless used for handicap assistance), bikes, skateboards, rollerblades, poles and sticks are prohibited in the event site during operating hours. No coolers, bottles, cans, alcoholic beverages or weapons can be brought into the event site.
2013 Best of Taste Winners:
Area restaurants served more than 70 dishes to some of the most discerning taste buds in Cincinnati USA to proclaim the Best of Taste, the region’s most prestigious annual culinary competition and precursor to the Taste of Cincinnati.
The judges–celebrities, foodies and the epicurious–named the following Best of Taste restaurant picks:
1st Place: Crab Rangoon, Thai Taste
2nd Place: Cuban Black Bean Soup, Silver Ladle
3rd Place: Risotto Balls, Pompilios
1st Place: Honey Sweet & Sour Shrimp, Arloi Dee
2nd Place: Chicken Chili 3-Way, Silver Ladle
3rd Place (tie): Pulled Pork Sandwich, Giminetti’s Bakery & General Tso’s Chicken, Thai Taste
1st Place: Vanilla Bourbon Bread Pudding, Blue Wisp
2nd Place: Sweet Potato Bread Pudding with Sweet Potato Ice Cream, Mahogany’s
3rd Place: Crème Brulee, Market Street Grille
Best Go Vibrant (healthy dining options)
1st Place: Thai Fried Rice, Thai Taste
2nd Place: Chicken Lettuce Wraps: Arloi Dee
3rd Place: Greek Yogurt Spread “Labneh,” Andy’s Mediterranean Grill
Tags: Atlantic, Atlantic herring, Atlantic Ocean, Baltic, Baltic Sea, Clupea, Clupeidae, Herring
coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea are recognized, and provide about 90% of all herrings captured in fisheries. Most abundant of all is the Atlantic herring, providing over half of all herring capture.
Herring played a pivotal role in the history of marine fisheries in Europe, and early in the twentieth century their study was fundamental to the evolution of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled.
A number of different species, most belonging to the family Clupeidae, are commonly referred to as herrings. The origins of the term herring is somewhat unclear, though it may derive from the Old High German heri meaning a “host, multitude”, in reference to the large schools they form.
The type genus of the herring family Clupeidae is Clupea. Clupea contains three species: the Atlantic herring (the type species) found in the north Atlantic, the Pacific herring found in the north Pacific, and the Araucanian herring found off the coast of Chile. Subspecific divisions have been suggested for both the Atlantic and Pacific herrings, but their biological basis remain unclear.
In addition, a number of related species, all in the family Clupeidae, are commonly referred to as herrings. The table immediately below includes those members of the Clupeidae family referred to by FishBase as herrings which have been assessed by the International Union for Conservation of Nature.
In addition, a number of related species, all in the family Clupeidae, are commonly referred to as herrings. The table immediately below includes those members of the Clupeidae family referred to by FishBase as herrings which have been assessed by the International Union for Conservation of Nature
There are also a number of other species called herrings, which may be related to clupeids or just share some characteristics of herrings (such as the lake herring, which is a salmonid). Just which of these species are called herrings can vary with locality, so what might be called a herring in one locality might be called something else in another locality.
The species of Clupea belong to the larger family Clupeidae (herrings, shads, sardines, menhadens), which comprises some 200 species that share similar features. These silvery-colored fish have a single dorsal fin, which is soft, without spines. They have no lateral line and have a protruding lower jaw. Their size varies between subspecies: the Baltic herring (Clupea harengus membras) is small, 14 to 18 centimeters; the proper Atlantic herring (C. h. harengus) can grow to about 46 cm (18 inches) and weigh up 700 g (1.5 pounds); and Pacific herring grow to about 38 cm (15 inches).
Adult herring are harvested for their flesh and eggs, and they are often used as baitfish. The trade in herring is an important sector of many national economies. In Europe the fish has been called the “silver of the sea”, and its trade has been so significant to many countries that it has been regarded as the most commercially important fishery in history.
Environmental Defense have suggested that the Atlantic herring (Clupea harengus) fishery is one of the more environmentally responsible fisheries.
Herring has been a staple food source since at least 3000 B.C. There are numerous ways the fish is served and many regional recipes:
eaten raw, fermented, pickled, or cured by other techniques, such as being smoked as kippers.
Herring are very high in the long-chain Omega-3 fatty acids EPA and DHA. They are a source of vitamin D.
Water pollution influences the amount of herring that may be safely consumed. For example, large Baltic herring slightly exceeds recommended limits with respect to PCB and dioxin, although some sources point out that the cancer-reducing effect of omega-3 fatty acids is statistically stronger than the cancer-causing effect of PCBs and dioxins. The contaminant levels depend on the age of the fish which can be inferred from their size. Baltic herrings larger than 17 cm may be eaten twice a month, while herrings smaller than 17 cm can be eaten freely. Mercury in fish also influences the amount of fish that women who are pregnant or planning to be pregnant within the next one or two years may safely eat.
National Strawberries and Cream Day
Five Food Finds about Strawberries
- Strawberries are the only fruit with seeds on the outside.
- The ancient Romans believed that strawberries alleviated symptoms of melancholy, fainting, all inflammations, fevers, throat infections, kidney stones, bad breath, attacks of gout, and diseases of the blood, liver and spleen.
- Strawberries are the first fruit to ripen in the spring.
Tags: Canola, Dietary fiber, Dietary Reference Intake, Fat, Fish, haddock, Margaret Holmes, Saturated fat, Serving size, THIAMINE MONONITRATE, Trans fat
Today’s Menu: Pan Fried Seasoned Haddock w/ Seasoned Blackeye Peas and Diced Rutabagas
We went from sunny and pleasant Spring days right into late July hot, hazy, and humid weather. Really uncomfortable out today with a lot of pollen out there. But on the plus side its above 10 degrees with no snow or ice! Broke down today and purchased a new bed frame, mattress, and box springs and none to soon as my bed was ready to go at anytime. Went with a nice firm mattress. For dinner tonight I prepared a Pan Fried Seasoned Haddock w/ Seasoned Blackeye Peas and Diced Rutabagas.
I purchased the Haddock from Kroger Seafood Dept. yesterday. To prepare it I cut the fillet into smaller pieces and used Zatarain’s Lemon Pepper Seasoning for it, one of my favorite seasonings. I pan fried it in Canola Oil about 3 1/2 minutes per side. Came out golden brown and full of flavor!
For side dishes it was all Margaret Holmes sides, except the Bread. I heated up a can of Margaret Holmes Seasoned Blackeye Peas and a can of Diced Rutabagas. I love the Blackeye Peas and the seasoning it comes in, it’s spot on! The Rutabagas I’ve had once before, something different for a side and it’s only 35 calories and 17 carbs per serving. I seasoned them with a pinch of Ground Nutmeg and a pinch of Splenda Brown Sugar. I also baked a loaf of La Brea Bakery Take and Bake Artisan Multi Grain Loaf. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Seasoned Blackeye Peas
Containing the highest percentage of protein of any other variety of pea, the Black-Eyed- Pea has been a staple in the southern kitchen for decades. Margaret Holmes Seasoned Black-eyed-Peas are slow simmered in a zesty blend flavorful spices and ready to eat right from the can. Nutritious and excellent by themselves or as an ingredient to soups and salads. Just heat-n-serve!
Serving Size 1/2 cup (141g)
Servings Per Container about 3
Amount Per Serving % Daily Value*
Calories 120 -
Calories from Fat 5 -
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 790mg 33%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 24%
Sugars 2g -
Protein 10g -
Originally cultivated in Sweden where it grew wild, the Rutabaga was brought to the US in 1817. This flavorful root can be prepared in a variety of ways and is often an addition to greens and soups or by itself. Margaret Holmes Rutabagas are locally grown and cooked to perfection. Just heat-n-serve!
Serving Size 1/2 cup (120g)
Servings Per Container about 3.5
Amount Per Serving % Daily Value*
Calories 35 -
Calories from Fat 0 -
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 300mg 13%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Sugars 4g -
Protein less than 1g -
Vitamin A 0%
Vitamin C 10%
LaBrea Bakery Take and Bake Artisan Multi Grain Loaf
Satisfying, hearty and wholesome. The sweet and nutty flavor combination delivers a perfect taste.
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, SOUR CULTURE, FLAX SEEDS, SUNFLOWER SEEDS, MILLET, RYE FLOUR, SALT, YEAST, SUGAR, WHEAT BRAN, CANOLA OIL, WHEAT GLUTEN, WHEAT FLOUR, CULTURED WHEAT FLOUR, GUAR GUM, GUM ARABIC, WHITE DEGERMINATED CORN MEAL, CARAMEL COLOR WITH SULFITES.
Serving Size: 1 slice (57g/2oz)
Servings Per Container: 6
Amount Per Serving
Calories 160 Calories from Fat 25
% Daily Value
Total Fat 2.5g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Tags: Cucumber, Gherkin, Japan, NEW YORK, New York City, Pickled cucumber, Pickling, United States
A pickled cucumber (commonly known as a pickle in Canada, and the United States or generically as gherkins in the UK) is a cucumber
that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
A gherkin is not only a pickle of a certain size but also a particular species of cucumber: the West Indian or Burr Gherkin (Cucumis anguria), which produces a somewhat smaller fruit than the garden cucumber (Cucumis sativus). Standard pickles are made from the Burr Gherkin, but the term gherkin has become loosely used as any small cucumber pickled in a vinegar brine, regardless of the variety of cucumber used.
Cornichons are tart French pickles made from small gherkins pickled in vinegar and tarragon. They traditionally accompany pâtés.
Brined pickles are prepared using the traditional process of natural fermentation in a brine which makes them grow sour. The brine concentration can vary between 20 g/litre to more than 40 g/litre of salt. There is no vinegar used in the brine of naturally fermented pickled cucumbers.
The fermentation process is entirely dependent on the naturally occurring Lactobacillus bacteria that normally cover the skin of a growing cucumber. Since these are routinely removed during commercial harvesting/packing processes, traditionally prepared pickles can only be made from freshly harvested cucumbers, unless the bacteria are artificially replaced.
Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, grape, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and—most importantly—salt. The container is then filled with cooled, boiled water and kept under a non-airtight cover (often cloth tied on with string or a rubber band) for several weeks, depending on taste and external temperature. Traditionally stones, also sterilized by boiling, are placed on top of the cucumbers to keep them under the water. The more salt is added the more sour the cucumbers become.
Since they are produced without vinegar, a film of bacteria forms on the top, but this does not indicate they have spoiled, and the film is simply removed. They do not, however, keep as long as cucumbers pickled with vinegar, and usually must be refrigerated. Some commercial manufacturers add vinegar as a preservative.
A “kosher” dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with Jewish dietary law. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic and dill to a natural salt brine.
In New York terminology, a “full-sour” kosher dill is one that has fully fermented, while a “half-sour,” given a shorter stay in the brine, is still crisp and bright green. Elsewhere, these pickles may sometimes be termed “old” and “new” dills.
Dill pickles (not necessarily described as “kosher”) have been served in New York City since at least 1899. They are not, however, native to New York; they have been prepared in Russia, Ukraine, Germany and Poland for hundreds of years.
The Polish-style pickled cucumber (Polish: ogórek kiszony/kwaszony) is a variety developed in the northern parts of Europe. It has been exported worldwide and is found in the cuisines of many countries. It is sour, similar to kosher dills, but tends to be seasoned differently. It is usually preserved in wooden barrels. A cucumber only pickled for a few days is different in taste (less sour) than one pickled for a longer time and is called ogórek małosolny, which literally means ‘little salt cucumber’. This distinction is similar to the one between half- and full-sour types of kosher dills.
Another kind of pickled cucumber, popular in Poland, is ogórek konserwowy (‘preserved cucumber’) which is rather sweet and vinegary in taste, due to different composition of the preserving solution. It is kept in jars instead of barrels or cans.
In Hungary, while regular vinegar-pickled cucumbers (Hungarian: savanyú uborka) are made during most of the year, during the summer kovászos uborka (“leavened pickles”) are made without the use of vinegar. Cucumbers are placed in a glass vessel along with spices (usually dill and garlic), water and salt. Additionally, a slice or two of bread are placed at the top and bottom of the solution, and the container is left to sit in the sun for a few days so the yeast in the bread can help cause a fermentation process.
Lime pickles are soaked in lime rather than in a salt brine. This is done more to enhance texture (by making them crisper) rather than as a preservative. The lime is then rinsed off the pickles. Vinegar and sugar are often added after the 24-hour soak in lime, along with pickling spices.
Bread-and-butter pickles are sweeter in flavor than dill pickles, having a high concentration of sugar or other sweetener added to the brine. Cucumbers to be made into bread and butters are often sliced before pickling.
Swedish pickled cucumbers (pressgurka) are thinly sliced, mixed with salt and pressed to drain some water from the cucumber slices. Afterwards placed in a jar with a sour-sweet brine of vinegar, sugar, dill and mustard seeds.
Danish cucumber salad (agurkesalat) is similar, but the cucumbers are not pressed and the brine doesn’t have parsley. The cucumber salad accompanies meat dishes, especially a roasted chicken dish (gammeldags kylling med agurkesalat), and is used on Danish hot dogs.
Kool-Aid pickles or “koolickles”, enjoyed by children in parts of the Southern United States are created by soaking dill pickles in a mixture of Kool-Aid and pickle brine.
Like pickled vegetables such as sauerkraut, sour pickled cucumbers (technically a fruit) are low in calories. They also contain a moderate amount of vitamin K, specifically in the form of K1. One sour pickled cucumber “spear” offers 12–16 µg, or approximately 15–20%, of the Recommended Daily Allowance of vitamin K. It also offers three kilocalories, most of which come from carbohydrate. However, most sour pickled cucumbers are also high in sodium; one spear can contain 350–500 mg, or 15–20% of the American recommended daily limit of 2400 mg.
Sweet pickled cucumbers, including bread-and-butter pickles, are higher in calories due to their sugar content; one large gherkin may contain 20-30 calories. However, sweet pickled cucumbers also tend to contain significantly less sodium than sour pickles.
In the United States, pickles are often served as a side dish accompanying meals. This often takes the form of a “pickle spear”, which is a
pickled cucumber cut length-wise into quarters or sixths. Pickles may be used as a condiment on a hamburger or other sandwich (usually in slice form), or on a sausage or hot dog in chopped form as pickle relish.
Soured cucumbers are commonly used in a variety of dishes—for example, pickle-stuffed meatloaf, potato salad or chicken salad—or consumed alone as an appetizer.
Pickles are sometimes served alone as festival foods, often on a stick. This is also done in Japan, where it is referred to as “stick pickle”. Dill pickles can be fried, typically deep-fried with a breading or batter surrounding the spear or slice. This is a popular dish in the Southern U.S., and a rising trend elsewhere in the US.
In Russia and Ukraine, pickles are used in rassolnik: a traditional soup made from pickled cucumbers, pearl barley, pork or beef kidneys, and various herbs. The dish is known to have existed as far back as the 15th century, when it was called kalya.
The term pickle is derived from the Dutch word pekel, meaning brine. In the U.S. and Canada, the word pickle alone almost always refers to a pickled cucumber (other types of pickles will be described as “pickled onion,” “pickled beets,” etc.). In the UK pickle generally refers to ploughman’s pickle, such as Branston pickle, traditionally served with a ploughman’s lunch.
Tags: Canada, Fermentation (food), Food preservation, Mexico, Pennsylvania Dutch Country, Pickling, United States, Upper Peninsula of Michigan
“Pickling“, also known as “brining” or “corning”, is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia, edible oils are used as the pickling medium with vinegar.
Another distinguishing characteristic is a pH less than 4.6, which is sufficient to kill most bacteria. Pickling can preserve perishable
foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.
When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity.
In the United States and Canada, pickled cucumbers (most often referred to simply as “pickles” in Canada and the United States), olives, and sauerkraut are most popular, although pickles popular in other nations are also available. Giardiniera, a mixture of pickled peppers, celery and olives, is a popular condiment in Chicago and other cities with large Italian-American populations, and is often consumed with Italian beef sandwiches. Pickled eggs are common in the Upper Peninsula of Michigan. Pickled herring is available in the Upper Midwest. Pennsylvania Dutch Country has a strong tradition of pickled foods, including chow-chow and red beet eggs. In the Southern United States, pickled okra and watermelon rind are popular, as are deep-fried pickles and pickled pig’s feet, chicken eggs, quail eggs and pickled sausage. In Mexico, chili peppers, particularly of the Jalapeño and serrano varieties, pickled with onions, carrots and herbs form common condiments. Various pickled vegetables, fish, or eggs may make a side dish to a Canadian lunch or dinner. It has become quite trendy across Canada to pickle vegetables at home in Bernardin mason jars.
In chemical pickling, the jar and lid are first boiled in order to sterilize them. The fruits or vegetables to be pickled are then added to the jar along with either brine or vinegar or both, as well as spices, and are then allowed to ferment until the desired taste is obtained.
The food can be pre-soaked in brine before transfering to vinegar. This reduces the water content of the food which would otherwise dilute the vinegar. This method is particularly useful for fruit and vegetables with a high natural water content.
In commercial pickling, a preservative like sodium benzoate or EDTA may also be added to enhance shelf life. In fermentation pickling, the food itself produces the preservation agent, typically by a process that produces lactic acid.
Alum was once used as a preservative in pickling and is still approved as a food additive by the U.S. Food and Drug Administration, but alum in repeated small doses can cause brain damage.
Tags: Apple Cider Vinegar, cook, Dietary fiber, Home, Mustard seed, Nutrition facts label, Sugar, Vinegar
1. In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
2. Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.
Servings Per Recipe: 8
Amount Per Serving
Total Fat: 0.3g
Amount Per Serving
Total Carbs: 33.5g
Dietary Fiber: 1.8g
Tags: cook, Cupcake, Egg white, Lemon, Meringue, Sucrose, Sugar, Whisk
Not only is homemade meringue delicious, but it will also impress your friends – especially if you use these tips for getting the best meringue and the highest peaks.
Hint #2 – Remember, if it’s rainy (or even damp) outside, the meringue peaks will not remain upright! It might be better to save your baking for a drier day.
Hint #3 – Occasionally, meringue will develop small droplets of water on its surface shortly after being removed from the oven. This beading is caused by overcooking, so to prevent this, bake meringue at a high temperature (between 400 – 425 degrees) for a short time – four to five minutes.