Q : The Same Should Go Work Help ?
It is that time of year when friends and family are coming in and out of your home on what seems like a daily basis, seemingly eating you out of house and home. Even though you've come to expect the monsoon of company moving back and forth in your home, you're prepared for it all because you've got a secret weapon - olive oil bread dip.
Now, there is a good chance that a number of you probably thought we were going to mention a casserole of some kind, but olive oil bread dip is so easy to make, why would you spend time with various "cream of" concentrated soups?
Think about your favorite Italian restaurants. There's always the amazing pasta dishes and just perfectly sweet but not too sweet desserts, but when you're first seated, you are brought really fresh Italian bread and some olive oil bread dip. For the most part, you don't even think twice about; you just dig right in because it's amazing.
The same should go for your own home, especially when you have last-minute guests popping in for a visit. It may be a family member you haven't seen in a while or an old college roommate who's moving to the area & decided to look you up. You want to be a good host, even if it wasn't planned, but part of being a good host means not being shored up in the kitchen talking over your shoulder while you make snacks.
All you need is a few simple ingredients to make your guests feel like they've stepped into an Italian bistro:
Minced Garlic (again, fresh goes a long way, and you could even use a garlic press if you're "pressed" for time)
Add your oil to a plate that has a central area that allows for the ingredients to pool together. Next, add your garlic, and take a few moments to stir these two items a bit. Follow this up with your cracked pepper, red pepper flakes, and salt. Stir once again, and you are done. It really is that simple.
The hardest thing about an olive oil bread dip appetizer may be how to deal with the bread part of the equation. You could always try to keep an inexpensive loaf of Italian bread from the grocery store on-hand just in case. Perhaps the best thing you can do, given the time-crunch of a last-minute guest, is have a bread "tube" package in your fridge. In the same way you can pop open a cardboard tube for cookies or crescent rolls, you can also find bread ready to be baked in minutes. This way, you can make your dip, and let it sit while you bake your bread & entertain. The dip will be outstanding!
For years, I stored my stand electric mixer in the back of a kitchen cupboard. To retrieve the mixer, I had to kneel on the floor, reach into a dark corner, and drag the mixer forward without hitting or damaging anything. Retrieving the mixer was hard on my back, and made me reluctant to use it. So I took the mixer out of the cupboard and set it on the counter.
I had a white mixer cover on hand, and put it on the mixer to keep the bowls clean. Now I don't even use a cover. The mixer is by the stove, handy and ready for work. For small jobs, I use a hand-held mixer. It's in the original box at the front of a cupboard, again, where I can see it.
In many cultures, holiday time is baking time. Home cooks get together and bake coffee cakes, fruit cakes, breads, buns, and cookies. Minnesotans like me bake a variety of cookies and have cookie exchanges. Each guest brings several dozen cookies to swap. After coffee and conversation, everyone has a platter of cookies to take home.
I love to bake and have made dozens of cookie recipes. But this recipe is one of the easiest. You just need a bowl, wooden spoon, measuring cup, and measuring spoons. No mixer. The dough comes together in minutes and is chilled for at least an hour before baking. Because everyone in my family loves chocolate chips, that's what I use. Shredded coconut or dried cranberries may be substituted for chocolate chips.
These cookies freeze well (we love them so much we eat them right from the freezer), but they don't ship well. The thin crisps are too fragile to send to a college student or friend. Besides, family members will probably gobble up the cookies and there won't be any left. Kids will enjoy making these cookies. Of course, the best part of baking is tasting cookies--fresh, fragrant, and warm from the oven.
Canning has a lot of moving parts. But something that can really take the pressure off is the order in which you do things. It saves a lot of time. To start, let's get your pot, fitted with a canning rack, filled with water. Then bring it to a low simmer.
2. While the water heating up, we are gonna get our beet on. Roast the 3 pounds of golden beets (with some olive oil and sea salt) covered, bake at 400 degrees for an hour until tender. Remove them from the oven and once they are cool, rub off the skins. Then cut the beets into 1/4-inch wedges and weigh out 2 1/2 pounds to pickle; eat the rest. #nomnom
3. As the beets are roasting, prepare the brine. In a small sauce pot add the following: 2 cups red wine vinegar (5% acidity), 1 cup red wine, 1/2 cup water, 1/3 cup honey (sorry vegans!), 1/3 cup packed brown sugar, and 1 tablespoon sea salt. Bring it to a boil and then keep it warm.
4. The water should be ready to prepare the jars. Set 4 pint jars on the canning rack. Leave the jars there until you are ready to fill them but don't let the water get above a very low simmer. Keeping the jars warm prevents them from breaking when you fill them with hot fluids. Why does that sound dirty?
5. Take a small bowl and fill it with some of the hot water from the pot with the jars. Let it cool just a bit and then add the jar lids. This will soften up the rubber on the lids and better the seal. Also, you shouldn't reuse lids as this can lead to insecure seals.
6. While the lids warm, remove the jars from the pot. Before packing them with beets and the brine, add the following to each jar: 1/2 teaspoon black peppercorns, 2 thyme sprigs, and 1 rosemary sprig.
7. Now pack the jars with the beets and fill with brine, leaving 1/2 inch of space from the rim. As you will notice in the final photos, I did not get this totally right. If there is too much air space between the food and the lid, a discoloration in the top of the product may result. #doasIsay
8. Seal the jars with a warmed lid. When screwing on the canning ring, you want it to be snug but not over tightened. Don't go all Hulk on it.
9. Now let's process the jars. Add them back to the pot, placing them on the canning rack. Add enough water so the jars are covered by at least 1/2 of water. Bring it to a boil and then start the timer. Let them process for 10 minutes. After the 10 minutes, turn off the heat and let them cool for a few minutes in the bath before removing.
10. Remove them using a jar lifter, being careful not to tip the jars, and to then just set them out on a counter to fully cool. You know they are sealed when the top pops and you can no longer press down the indentation. But you can remove the jar ring and check the seal yourself, you should be able to hold the jar by the lid.
It is unfathomable that you have never heard of LeBron James and the World Champion Cleveland Cavaliers, The Rock and Roll Hall of Fame, Superman, yes, (the original Superman), the mistake on the Lake, the fumble, the shot... OK, now I'm getting negative. Well anyway, one thing you have probably never heard of that Cleveland is famous for is the "Polish Boy".
No, it's not a boy band from Eastern Europe. A "Polish Boy" is a sausage sandwich, usually made with smoked char-grilled Kielbasa stuffed into a giant hotdog roll and drowned in a sweet and spicy barbecue sauce, covered with French Fries, and cool creamy Coleslaw.
Trust me, it's good...
Even Esquire Magazine has fallen under its spell, by dubbing it "soul on white"... as in white bread. And Wendy Williams has even paid homage to its majesty on her name sake show.
As popular as Polish Boys are in town, depending on where in town you are, they can be a little hard to find. When I was a kid, we used to get them on our way to the Cleveland Indians games from the various sidewalk vendors downtown by the stadium. Nowadays, your best bet is "Seti's", which is a food truck that's usually parked at Dean Supply, a restaurant supply in town of Woodland Ave. Additionally, most Soul Food restaurants like B&M's and Hot Sauce Williams will have the original and they also make their own twist on the classic.
I know you're probably thinking, "If they are so good, how come I haven't heard of Polish Boys?
Well, unlike other American cities known as food destinations with favorites like:
Philly Cheese steaks (Philadelphia), Po 'Boys from Nawlins' (New Orleans), or even Pink's Hot dogs in Los Angeles. Like most everything else from Cleveland, there is very little fanfare and respect for the greatness abound. But those that know come and enjoy a great treat, while snobs and the un-sophisticated miss out. Just remember, don't forget napkins... lots of napkins!
Who doesn't relish cakes? Cakes are something that no one can say no to and is always ready to taste it. There is no better feeling than baking your own delicious cake in your own kitchen and getting the exact taste you are looking for.
Baking a cake is an extremely easy task and it is fun too. Knowing all the steps correctly and baking up the perfect cake for your parent's anniversary or best friend's birthday is one of the greatest feelings ever.
Here are few of the easiest steps that are going to help you bake the yummiest of cakes. • MAKE A LIST OF THE INGREDIENTS YOU WILL BE NEEDING Ingredients are very important and so are the correct measurements you will need them in. The most common things that you might be needing for baking a simple homemade cake are 1 cup of butter, 1 cup of sugar, pinch of salt, 2 teaspoons of vanilla extract, 5 eggs and 2 cups of cake flour.
• MARKING THE CORRECT BAKING TEMPERATURE You should have a clear idea of settling the correct temperature in the oven for the baking to take place and not overheating or under heating the over. The correct temperature to be set in the oven is 325 degree Fahrenheit. You need to preheat the oven in that temperature.
• NEXT COMES THE GREASING PROCESS This is mostly done so that the cake doesn't get stuck on the baking pan while it is getting baked. Hence it is always advised to grease the pan, preferably deep pans with the butter so as to avoid the cake to get messed up by getting dry.
• MIXTURE IS THE MOST IMPORTANT STEP Now comes the main step where the main ingredients need to be mixed and beaten together to get the creamy mixture for the cake. Here you need to mix the butter and sugar together in a mixing bowl and mix them for as long as it takes to get the fluffy and buttery mixture.
• THE EGGS AND THE VANILLA ADD ON This concludes the second last part of preparing the batter of the cake where you first add the eggs one by one and keep beating after you crack in each egg so that it mixes with the sugar and butter mixture that you have already mixed up before. After the eggs you add the vanilla extract. You need to constantly keep on beating the entire mixture until and unless all the eggs are completely mixed with the entire batter and it looks like a plain and smooth mixture of all the ingredients added.
• FINALLY THE ONE THAT IS GOING TO BAKE THE CAKE Flour is the key ingredient. Now as you pour the flour little by little at a time make sure you keep stirring your mixture simultaneously. Do not over mix it, just mix it right for the flour to get properly mixed slowly and giving the proper texture to the batter. Stir for as long as it takes and then stop mixing it when all the flour is poured and mixed to perfection.
• POUR AND GET IT BAKED Now once the tough part is over that is preparing the batter for the cake, pour the mixture into the pan that you had earlier greased. You had already pre heated the over so now put the pan inside the oven and get it baking for 15 minutes. Once 15 minutes are over and you insert a toothpick in the centre of the cake and it comes out clean, that is your cue to know that the cake is perfectly baked for you to eat it now. Take it out and enjoy eating!
To know more about How To Bake A Cake, please check our website.
Now, there is a good chance that a number of you probably thought we were going to mention a casserole of some kind, but olive oil bread dip is so easy to make, why would you spend time with various "cream of" concentrated soups?
Think about your favorite Italian restaurants. There's always the amazing pasta dishes and just perfectly sweet but not too sweet desserts, but when you're first seated, you are brought really fresh Italian bread and some olive oil bread dip. For the most part, you don't even think twice about; you just dig right in because it's amazing.
The same should go for your own home, especially when you have last-minute guests popping in for a visit. It may be a family member you haven't seen in a while or an old college roommate who's moving to the area & decided to look you up. You want to be a good host, even if it wasn't planned, but part of being a good host means not being shored up in the kitchen talking over your shoulder while you make snacks.
All you need is a few simple ingredients to make your guests feel like they've stepped into an Italian bistro:
Minced Garlic (again, fresh goes a long way, and you could even use a garlic press if you're "pressed" for time)
Add your oil to a plate that has a central area that allows for the ingredients to pool together. Next, add your garlic, and take a few moments to stir these two items a bit. Follow this up with your cracked pepper, red pepper flakes, and salt. Stir once again, and you are done. It really is that simple.
The hardest thing about an olive oil bread dip appetizer may be how to deal with the bread part of the equation. You could always try to keep an inexpensive loaf of Italian bread from the grocery store on-hand just in case. Perhaps the best thing you can do, given the time-crunch of a last-minute guest, is have a bread "tube" package in your fridge. In the same way you can pop open a cardboard tube for cookies or crescent rolls, you can also find bread ready to be baked in minutes. This way, you can make your dip, and let it sit while you bake your bread & entertain. The dip will be outstanding!
For years, I stored my stand electric mixer in the back of a kitchen cupboard. To retrieve the mixer, I had to kneel on the floor, reach into a dark corner, and drag the mixer forward without hitting or damaging anything. Retrieving the mixer was hard on my back, and made me reluctant to use it. So I took the mixer out of the cupboard and set it on the counter.
I had a white mixer cover on hand, and put it on the mixer to keep the bowls clean. Now I don't even use a cover. The mixer is by the stove, handy and ready for work. For small jobs, I use a hand-held mixer. It's in the original box at the front of a cupboard, again, where I can see it.
In many cultures, holiday time is baking time. Home cooks get together and bake coffee cakes, fruit cakes, breads, buns, and cookies. Minnesotans like me bake a variety of cookies and have cookie exchanges. Each guest brings several dozen cookies to swap. After coffee and conversation, everyone has a platter of cookies to take home.
I love to bake and have made dozens of cookie recipes. But this recipe is one of the easiest. You just need a bowl, wooden spoon, measuring cup, and measuring spoons. No mixer. The dough comes together in minutes and is chilled for at least an hour before baking. Because everyone in my family loves chocolate chips, that's what I use. Shredded coconut or dried cranberries may be substituted for chocolate chips.
These cookies freeze well (we love them so much we eat them right from the freezer), but they don't ship well. The thin crisps are too fragile to send to a college student or friend. Besides, family members will probably gobble up the cookies and there won't be any left. Kids will enjoy making these cookies. Of course, the best part of baking is tasting cookies--fresh, fragrant, and warm from the oven.
Canning has a lot of moving parts. But something that can really take the pressure off is the order in which you do things. It saves a lot of time. To start, let's get your pot, fitted with a canning rack, filled with water. Then bring it to a low simmer.
2. While the water heating up, we are gonna get our beet on. Roast the 3 pounds of golden beets (with some olive oil and sea salt) covered, bake at 400 degrees for an hour until tender. Remove them from the oven and once they are cool, rub off the skins. Then cut the beets into 1/4-inch wedges and weigh out 2 1/2 pounds to pickle; eat the rest. #nomnom
3. As the beets are roasting, prepare the brine. In a small sauce pot add the following: 2 cups red wine vinegar (5% acidity), 1 cup red wine, 1/2 cup water, 1/3 cup honey (sorry vegans!), 1/3 cup packed brown sugar, and 1 tablespoon sea salt. Bring it to a boil and then keep it warm.
4. The water should be ready to prepare the jars. Set 4 pint jars on the canning rack. Leave the jars there until you are ready to fill them but don't let the water get above a very low simmer. Keeping the jars warm prevents them from breaking when you fill them with hot fluids. Why does that sound dirty?
5. Take a small bowl and fill it with some of the hot water from the pot with the jars. Let it cool just a bit and then add the jar lids. This will soften up the rubber on the lids and better the seal. Also, you shouldn't reuse lids as this can lead to insecure seals.
6. While the lids warm, remove the jars from the pot. Before packing them with beets and the brine, add the following to each jar: 1/2 teaspoon black peppercorns, 2 thyme sprigs, and 1 rosemary sprig.
7. Now pack the jars with the beets and fill with brine, leaving 1/2 inch of space from the rim. As you will notice in the final photos, I did not get this totally right. If there is too much air space between the food and the lid, a discoloration in the top of the product may result. #doasIsay
8. Seal the jars with a warmed lid. When screwing on the canning ring, you want it to be snug but not over tightened. Don't go all Hulk on it.
9. Now let's process the jars. Add them back to the pot, placing them on the canning rack. Add enough water so the jars are covered by at least 1/2 of water. Bring it to a boil and then start the timer. Let them process for 10 minutes. After the 10 minutes, turn off the heat and let them cool for a few minutes in the bath before removing.
10. Remove them using a jar lifter, being careful not to tip the jars, and to then just set them out on a counter to fully cool. You know they are sealed when the top pops and you can no longer press down the indentation. But you can remove the jar ring and check the seal yourself, you should be able to hold the jar by the lid.
It is unfathomable that you have never heard of LeBron James and the World Champion Cleveland Cavaliers, The Rock and Roll Hall of Fame, Superman, yes, (the original Superman), the mistake on the Lake, the fumble, the shot... OK, now I'm getting negative. Well anyway, one thing you have probably never heard of that Cleveland is famous for is the "Polish Boy".
No, it's not a boy band from Eastern Europe. A "Polish Boy" is a sausage sandwich, usually made with smoked char-grilled Kielbasa stuffed into a giant hotdog roll and drowned in a sweet and spicy barbecue sauce, covered with French Fries, and cool creamy Coleslaw.
Trust me, it's good...
Even Esquire Magazine has fallen under its spell, by dubbing it "soul on white"... as in white bread. And Wendy Williams has even paid homage to its majesty on her name sake show.
As popular as Polish Boys are in town, depending on where in town you are, they can be a little hard to find. When I was a kid, we used to get them on our way to the Cleveland Indians games from the various sidewalk vendors downtown by the stadium. Nowadays, your best bet is "Seti's", which is a food truck that's usually parked at Dean Supply, a restaurant supply in town of Woodland Ave. Additionally, most Soul Food restaurants like B&M's and Hot Sauce Williams will have the original and they also make their own twist on the classic.
I know you're probably thinking, "If they are so good, how come I haven't heard of Polish Boys?
Well, unlike other American cities known as food destinations with favorites like:
Philly Cheese steaks (Philadelphia), Po 'Boys from Nawlins' (New Orleans), or even Pink's Hot dogs in Los Angeles. Like most everything else from Cleveland, there is very little fanfare and respect for the greatness abound. But those that know come and enjoy a great treat, while snobs and the un-sophisticated miss out. Just remember, don't forget napkins... lots of napkins!
Who doesn't relish cakes? Cakes are something that no one can say no to and is always ready to taste it. There is no better feeling than baking your own delicious cake in your own kitchen and getting the exact taste you are looking for.
Baking a cake is an extremely easy task and it is fun too. Knowing all the steps correctly and baking up the perfect cake for your parent's anniversary or best friend's birthday is one of the greatest feelings ever.
Here are few of the easiest steps that are going to help you bake the yummiest of cakes. • MAKE A LIST OF THE INGREDIENTS YOU WILL BE NEEDING Ingredients are very important and so are the correct measurements you will need them in. The most common things that you might be needing for baking a simple homemade cake are 1 cup of butter, 1 cup of sugar, pinch of salt, 2 teaspoons of vanilla extract, 5 eggs and 2 cups of cake flour.
• MARKING THE CORRECT BAKING TEMPERATURE You should have a clear idea of settling the correct temperature in the oven for the baking to take place and not overheating or under heating the over. The correct temperature to be set in the oven is 325 degree Fahrenheit. You need to preheat the oven in that temperature.
• NEXT COMES THE GREASING PROCESS This is mostly done so that the cake doesn't get stuck on the baking pan while it is getting baked. Hence it is always advised to grease the pan, preferably deep pans with the butter so as to avoid the cake to get messed up by getting dry.
• MIXTURE IS THE MOST IMPORTANT STEP Now comes the main step where the main ingredients need to be mixed and beaten together to get the creamy mixture for the cake. Here you need to mix the butter and sugar together in a mixing bowl and mix them for as long as it takes to get the fluffy and buttery mixture.
• THE EGGS AND THE VANILLA ADD ON This concludes the second last part of preparing the batter of the cake where you first add the eggs one by one and keep beating after you crack in each egg so that it mixes with the sugar and butter mixture that you have already mixed up before. After the eggs you add the vanilla extract. You need to constantly keep on beating the entire mixture until and unless all the eggs are completely mixed with the entire batter and it looks like a plain and smooth mixture of all the ingredients added.
• FINALLY THE ONE THAT IS GOING TO BAKE THE CAKE Flour is the key ingredient. Now as you pour the flour little by little at a time make sure you keep stirring your mixture simultaneously. Do not over mix it, just mix it right for the flour to get properly mixed slowly and giving the proper texture to the batter. Stir for as long as it takes and then stop mixing it when all the flour is poured and mixed to perfection.
• POUR AND GET IT BAKED Now once the tough part is over that is preparing the batter for the cake, pour the mixture into the pan that you had earlier greased. You had already pre heated the over so now put the pan inside the oven and get it baking for 15 minutes. Once 15 minutes are over and you insert a toothpick in the centre of the cake and it comes out clean, that is your cue to know that the cake is perfectly baked for you to eat it now. Take it out and enjoy eating!
To know more about How To Bake A Cake, please check our website.
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