We’re putting a healthy spin on celebrating St. Patrick’s Day!
These Easter treats are the perfect Easter ideas for an Easter themed party or picnic. Every year we play host to a large Easter picnic with lots of fun and games. We play sack races, toss Carrots and of course have an Easter Egg hunt. We ask everyone to bring a plate of food to share and I love how creative with their Easter food everyone gets. The kids love all of the treats.
Chef Dan Churchill shares what was on the menu for Lindsey Vonn at the 2018 Winter Olympics. Get the recipes here.
Have a look at some delicious dishes prepared by chef Richard Ekkebus of Amber, the signature restaurant of The Landmark Mandarin Oriental hotel, Hong Kong.
It seems like every home cook has jumped on the Instant Pot bandwagon—and for good reason! This multi-tasking appliance is a kitchen all-star. It pressure cooks, slow cooks, sautés, and so much more. With so many settings, it seems like you can make almost anything in this new device. Almost is the key word there. It turns out there are some things that you just shouldn’t make in your Instant Pot, whether they’re dangerous or just a waste of time, here are some don’ts for Instant Pot users.
The crispy chicken you crave—you know, like the kind you get from KFC—is not going to come from an Instant Pot. That’s because the key to successful frying is getting the oil hot enough, which your new pressure cooker isn’t able to do. The Instant Pot might be good for a quick pan fry or sauté, but it’s not a deep fryer. Here’s how you can make perfect, irresistible fried chicken at home.
Anything that uses milk as a main ingredient (like cream soups or even macaroni and cheese) can be a struggle to make in your pressure cooker. The high heat can make the milk curdle which is not exactly appetizing. So approach these dishes with caution if you choose to proceed.
Jams, jellies, and preserves
To successfully can those fresh raspberries for a delicious spread, you have to be able to closely monitor the temperature as you cook. Which is something that the Instant Pot can’t do (it measures the pressure). So stay away from any canning recipes with your Instant Pot—even pickles.
While you can make bread in an Instant Pot, due to the way the appliance cooks, you won’t get that nice, crispy crust on the outside—and isn’t that one of the best parts? Don’t miss these other baking mistakes you could be making, too.
There’s a reason your favorite beef and broccoli stir-fry is typically made in a wok—the high heat and wide pan are essential to get the right texture and taste. While the Instant Pot can get hot, the pot’s surface area isn’t large enough to get the right sear.
If this list sounds overwhelming, don’t worry! While the Instant Pot shouldn’t be used for these six foods, there’s still plenty this appliance can do. Plus, check out these other reasons you should be cooking with a pressure cooker.
The season of summer bounty may seem far off, but it happens to be National CSA Sign-Up Day!
Good cannoli are impossible to find, but they’re more than possible to make at home—if you have the right ingredients, anyway. Start with the best-quality ricotta, something irresistibly fresh and creamy all on its own. Stirred into a batch of homemade vanilla pudding, that ricotta becomes a sweet and silky filling for the crispy homemade shells. Fortunately, both elements can be made in advance, then assembled at the last minute and finished with a sprinkling of toasted pistachios or dark chocolate.
The only thing mad about this Cheshire Cat Cake Roll is how delicious it is! Using colorful frosting, batter, and a printable template, we’re turning one of our favorite Alice in Wonderland characters into a tasty dessert. Perfect for a very merry unbirthday or really any night of the week, this cake is sure to become a family favorite.
The post This Cheshire Cat Cake Roll Will Have You Smiling from Ear to Ear appeared first on Disney Family.
Look, there are some foods that you should almost always avoid eating raw: Chicken, beef, and—it kills me to admit it—cookie dough.
As a not-dead person who has eaten all three raw (yes, including chicken. I was in Japan and it was gross.) I know you can get away with it, but you’re taking a risk every time.
But there’s one food that I will never eat raw: sprouts. Why? Because a sprout is, by its very nature, a dangerous proposition. Sprouts only, well, sprout in conditions that are warm and humid. You know what else flourishes in warm, humid conditions? Salmonella, Listeria, and E. coli, according to FoodSafety.gov.
Of course, pretty much all vegetables have some risk of carrying foodborne illness if they aren’t cleaned properly. But sprouts are particularly thorny because they tend to be served raw or lightly cooked and cleaning them alone doesn’t guarantee that you’re getting a bacteria-free meal.
Bacteria can actually get into sprout seeds before it even starts to grow.
FDA.gov, in its advisory on what foods are safe to eat for pregnant women, cautions that bacteria can actually get into sprout seeds before it even starts to grow. Once that happens, it’s "nearly impossible" to clean that bacteria out—you have to cook it completely.
We spoke to Lisa M. Berger, a food safety consultant based in Massachusetts, and she reiterated that raw sprouts can be dangerous to eat if not handled properly—pointing out that it’s actually illegal in some places to serve raw sprouts to high-risk populations like nursing homes.
"Raw sprouts have been implicated in numerous outbreaks of foodborne illness," she said, adding that the humid conditions required to grow sprouts are "the perfect medium for bacteria to grow."
She also added that sprouts can be contaminated along several points in the chain, such as when they are transported on trucks, handled in kitchens, or prepared on cutting surfaces. They are also tricky to clean because they are so small they could slip through colanders.
That doesn’t mean that only professional kitchens need to be concerned though—even home-grown sprouts can pose a danger. And vegetarians who may assumes that they are less likely to be sick since they aren’t regularly consuming animal protein should still have their guard up when it comes to sprouts.
You can still enjoy sprouts safely, but here’s the skinny from FoodSafe.gov on what you need to know:
Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).
Cook sprouts thoroughly to reduce the risk of illness. Cooking kills the harmful bacteria.
Request that raw sprouts not be added to your food. If you purchase a sandwich or salad at a restaurant or delicatessen, check to make sure that raw sprouts have not been added.
Thanks to the work of scholars and home cooks, the often challenging work of translating very old recipes has been done for you. This is the Recipes Project.