We are searching data for your request:
Upon completion, a link will appear to access the found materials.
You can make homemade mayonnaise in the food processor — who knew?
If you have extra heavy cream on hand, toss it in your food process with some salt and churn it at a low speed. After a few minutes you’ll notice small clumps of butter — drain the liquid (buttermilk), wrap the butter in cheesecloth, and squeeze to remove any remaining buttermilk. Then chill your homemade butter in a dish — it’s that easy.
If you have extra heavy cream on hand, toss it in your food process with some salt and churn it at a low speed. Then chill your homemade butter in a dish — it’s that easy.
One of the easiest ways to use stale bread is to pulse it in the food processor and make breadcrumbs. You can even add dried spices, salt, and pepper if you’d like to make seasoned breadcrumbs.
Making veggie burgers is easy if you have a food processor. You can place beans, roughly chopped vegetables, seasonings, egg, and breadcrumbs in the bowl of the processor and pulse a few times for a quick and easy meatless burger mix.
Once you try making mayonnaise from scratch (and creating flavored mayonnaise) you may never purchase the store-bought version again — it’s that good! Put your egg, vinegar, and seasonings in the bowl of the food processor and turn the machine on. Then, slowly stream the oil in until you have a smooth, creamy spread.
You can literally let your food processor do all the work for you; combine the wet ingredients in the bowl of your food processor, mix, then add the dry ingredients and combine again. Add chocolate chips last and only pulse once or twice to avoid chopping the chips.
Homemade salad dressings can be so much healthier than store-bought versions; making your own allows you to control the sugar and salt content and prevents the use of preservatives and artificial colors or flavors. Add your vinegar and seasonings to the bowl of a food processor and turn the machine on. Then, slowly stream olive oil into the machine until you have reached the desired taste and consistency.
Don’t pay for high-priced protein bars! Your food processor can combine nuts, nut butters, honey, and dried fruit in a matter of seconds for scratch-made protein bars.
No need to knead when you have a food processor — just be sure to use your dough paddle when mixing pizza dough ingredients in a food processor.
Cucumbers: 9 Things You Didn't Know
Cucumbers belong to the plant family cucurbitaceae, which includes melons, squash, and pumpkins.
Cucumbers come in many sizes, shapes, textures, and colors, including white, yellow, and even orange.
3. Slicing vs. Pickling
Two common kinds of cucumbers grown in the U.S. include slicing and pickling. Slicing cucumbers are usually large with a thick skin, while pickling cucumbers are smaller with a thin skin.
Pickles are cucumbers that have been soaked in a brining solution made of salt, vinegar, and water.
A half-cup of sliced cucumbers has 8 calories and more than 10% of the recommended daily intake of vitamin K.
A cucumber is more than 95% water.
Cucumber slices over the eyes may help reduce puffiness, thanks to the fruit’s water content and caffeic acid.
8. World's Largest Cucumber
The biggest cucumber, grown in southern China, was 67 inches long and weighed 154 pounds.
The biggest cucumber on record weighed 154 pounds and was more than 5 feet long.
9. Sea Cucumbers vs. Land Cucumbers
Sea cucumbers are not related to the produce variety. They are just named after its oblong shape.
Recipe: Cold Creamy Cucumber Soup With Avocado
1 tsp extra-virgin olive oil
3 leeks, washed and sliced
4 cups (about 3 large) cucumber, peeled, seeded, and cubed
4 cups low-sodium chicken stock
1 Tbsp chopped fresh dill, divided
2 tsp sherry or red wine vinegar
8 ounces fat-free plain Greek yogurt
1 ripe avocado, peeled and cubed
- In a heavy-bottom 4-quart pot, heat butter and olive oil over medium heat. Saute leeks 5-7 minutes, until tender. Add garlic and continue sauteing 2 more minutes.
- Add cucumber and chicken stock. Simmer until cucumber is softened (about 6-8 minutes).
- Pour small batches of cucumber soup into a blender and puree until smooth.
- Return pureed soup to pot and add 1 tsp of dill, sherry or vinegar, salt, pepper, and yogurt. Whisk to blend thoroughly.
- Cover and refrigerate soup until chilled, about 2-3 hours.
- To serve, ladle soup into bowls and garnish with avocado and the remaining dill.
The biggest cucumber on record weighed 154 pounds and was more than 5 feet long.
Per serving: 112 calories, 3.4 grams protein, 13.5 g carbohydrate, 6.2 g fat (1 g saturated fat), 2 milligrams cholesterol, 3 g fiber, 6 g sugar, 254 mg sodium. Calories from fat: 50%
Find more articles, browse back issues, and read the current issue of "WebMD the Magazine."
The biggest cucumber on record weighed 154 pounds and was more than 5 feet long.
Making your own hummus really couldn’t be easier. The hand blender is what gets the hummus to that familiar consistency, and it really couldn’t be easier to make your own. Once you’ve mastered the basic recipe, you can even start adding different flavours to really spice it up!
Get the recipe: Homemade hummus
Who’d have thought you’d need a hand blender for a milkshake? This recipe is so indulgent and naughty, but we’re allowed to treat ourselves once in a while, right? Use the hand blender to get the Creme Egg to the right consistency and mixed in properly with the milk and ice cream. Enjoy!
Get the recipe: Cream egg milkshake
Condensed milk is the simplest ingredient. It&rsquos just cow&rsquos milk with the water taken out and sugar added. It&rsquos rich, thick and sweet, with a light caramel colour, and usually sold in tins. It&rsquos not to be confused with evaporated milk, which is very similar, without the added sugar.
It&rsquos an incredibly versatile ingredient. Easy ice creams, sweet sauces, cakes, fudges and pies can all be made with a can or two of condensed milk. You can even use it in savoury dishes. Cans are usually around 395g (14oz), depending on the brand, but don&rsquot worry if you are a little bit out or over on the size stated in a recipe. It won&rsquot make too much of a difference to the end result.
Whether you&rsquove got a couple of tins in the back of your cupboard or you stock up in the next weekly shop, follow our guide and discover some great recipes and simple tricks to make the most of it.
1. Easiest ever three-ingredient ice cream
Condensed milk makes a really good, no-churn ice cream with just three ingredients. In a large bowl, whisk 600ml (20fl oz) double cream with 200g (7oz) condensed milk until thick and quite stiff. Stir in a teaspoon of vanilla extract. Spoon into a freezer container and leave to freeze until solid. After an hour, you could stir in some chocolate chips, chopped nuts or honeycomb, if you like.
2. Make a great sauce
A salted caramel sauce is always a winner &ndash great to drizzle over ice cream or brownies. If you leave this sauce recipe to go completely cold, it will also work as a cake filling or to spread over shortbread, as it goes quite solid.
Melt 100g (3.5oz) butter with the same amount of muscovado sugar in a saucepan, stirring until the butter has melted. Add a 395g (14oz) can of condensed milk and keep stirring until you have a rich caramel colour. Stir in 1&ndash2tsp sea salt.
3. The genius ice box cake
Taking inspiration from key lime pie, lime cracker pie is simply double cream and condensed milk, whisked with plenty of lime zest and juice, then layered with Ritz crackers. Leave it in the fridge for a few hours so the biscuits soften into the creamy filling.
James Ransom/Ten Speed Press
4. Stirred into spicy curry
Just a few tablespoons of condensed milk added to a Thai red curry will add sweetness and a smooth creaminess. The sweetness counteracts with the fire of the chilli. You could add it to any hot curry sauce.
5. Sandwiched in a slow-cooked cookie
This recipe for a slow-baked chocolate cookie is two large cookies, sandwiched together with a rich, chocolate butterscotch sauce made with condensed milk. Baked in a slow cooker, it&rsquos perfect served warm with a scoop of vanilla ice cream.
6. Simple fridge cake
Everyone loves a fridge cake and our more grown-up recipe for a no-bake chocolate cake is indulgently rich, with the chocolate melted with condensed milk. It contains nuts and dried figs, but you can add whatever&rsquos to hand in the store cupboard.
7. Homemade fudge
If you&rsquove never tried it, use that can of condensed milk to make your own fudge. Our recipe for pale ale fudge has just a hint of ale in it, but you could replace it with a tablespoon of cocoa powder, some chopped nuts or two teaspoons of vanilla extract.
8. Make a nostalgic pudding even more comforting
Rice pudding is a much-loved comfort food, but try adding condensed milk to the cooked rice for extra creaminess. And why not add some caramelised bananas at the end too?
9. Banoffee pie with a twist
Banoffee pie is a British classic and similar to banana cream pie in the US. The dessert has a crushed biscuit base with layers of condensed milk caramel, sliced bananas and whipped cream. In our recipe, the caramel is spiked with fresh rosemary to add a lovely, savoury note.
Nadiya&rsquos British Food Adventure/Michael Joseph
Lead image: New Africa/Shutterstock
Do you want to comment on this article? You need to be signed in for this feature
10 Things You Didn't Know You Could Make in an Air Fryer
Yes, it's common knowledge that the air fryer can churn out perfectly-crispy french fries. But did you know that this magical machine can also handle hard-boiled eggs, grilled cheese and gooey crab Rangoon? Keep reading to snag some of our favorite unexpected treats you can whip up in this hot new kitchen appliance.
Bite-size churros are deliciously poppable! Whip up your favorite homemade churro batter and pipe onto baking sheets in 3-inch lengths. Freeze until firm, about 20 minutes. Cook the frozen dough in the air fryer for 5-7 minutes, or until golden brown and fragrant. Brush mini churros with butter and roll in cinnamon-sugar. For a truly decadent treat serve with salted caramel sauce.
Gooey Grilled Cheese
The best things in life are cheese, cheese and more cheese! Air-fried grilled cheese sandwiches are soft on the inside and crispy golden perfection on the outside. Simply place your favorite cheese between two pieces of thick sandwich bread, then smear with a scant amount of room temperature butter (about 2 teaspoons). Bake at 370 degrees F for 4 minutes, then flip and bake for another 3 minutes.
Crispy Apple Chips
Homemade apple chips are a healthy snack, but they can take more than an hour to bake in a regular oven. Air-frying greatly reduces the cook time and yields a crunchy, satisfying treat. Choose your favorite apple variety and slice it into quarter-inch rounds. Bake at 350 degrees F for 10 minutes. Sprinkle a pinch of cinnamon over the chips before serving.
Hard "Boiled" Eggs
An air fryer cooks eggs to perfect hard-boiled firmness. (Surprised? We were too!) Place six eggs straight from the refrigerator into the fryer basket. Cook at 300 degrees F for 12 minutes. Place the cooked eggs in cold water and the shells will peel away easily.
Corn on the Cob
Fried corn on the cob is bursting with sweet flavor! A standard fryer will hold about four medium ears of corn broken in half. Brush them lightly with olive oil and fry at 370 degrees F for 10-12 minutes. We suggest flake sea salt and a squeeze of lemon or lime juice to finish.
Instant Garlic Bread
Crunchy garlic bread is just five minutes away! Slim baguettes, quartered, yield excellent results when air-frying. Lightly butter the centers of each piece of bread and add minced (or powdered) garlic. Fry two pieces at 350 degrees F for 5-6 minutes.
Craving a salty bite? Fried pickles are just the thing! Thick-cut store-bought pickle chips work best in an air fryer. Pat pickles dry, dip them in beaten egg, then roll in panko breadcrumbs. Fry at 400 degrees F for 8-10 minutes, flipping them halfway through for even browning.
Mouthwatering Donuts (+ Donut Holes!)
Ordinary canned biscuits are transformed into golden, puffy donuts in just 5 minutes. Use a 1-inch round cookie cutter to remove the centers from the biscuits, and don't forget to save the donut holes! Work in batches of four and fry the donuts for 5 minutes at 350 degrees F. Fry all of the donut holes at once for 3 minutes. Lightly brush hot donuts with butter and roll in cinnamon-sugar.
Skip the deep-fryer for a healthier version of everyone's favorite take-out appetizer: Crab Rangoon! Use your favorite recipe and air fry for 5 minutes at 360 degrees F. Serve with ready-made duck sauce for the quickest fix.
Give day-old bread a gourmet makeover in the air fryer. Roughly cube bread and lightly brush with olive oil. Sprinkle the cubes with salt and pepper and a pinch of garlic powder. Cook for 5 minutes at 370 degrees F for extra-crunchy croutons.
These Key Lime Pie Bars Are The Salty-Sweet Dessert We're Craving RN
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
5 Things You Didn’t Know You Could Make in Your Slow Cooker
You know all about the perks of setting it and forgetting it, but are you aware of your slow cooker’s secret powers? Beyond the game-changing greatness of slow-cooked meaty chilis, beef stews and more, this most trusty appliance has a few hidden tricks up its sleeve. In addition to its ability to cook dinner while you’re away at work, check out a few surprising things you can make using the slow cooker’s gentle heat.
Instead of standing over the stove or turning to the microwave for your early morning oatmeal fix, go for Alton Brown’s Overnight Oatmeal. Before you turn in for the night, combine steel cut oats, dried cranberries, dried figs and some liquid in the slow cooker and, come morning, you’ll have a bowl of perfectly cooked oatmeal waiting for you.
If you thought your slow cooker was capable of cooking only real meals low and slow, think again. With the help of your slow cooker, Slow-Cooker Spiced Nuts soak up all the goodness of cinnamon, maple syrup, orange peel and a little cayenne pepper for hours on end. The end result is a nutty snack that’s oh so addictive.
9 Things You Didn't Know You Can Make in a Muffin Tin
If the only times you break out your muffin tin is for making muffins and cupcakes, you're missing out. They're great for cooking up itsy-bitsy versions of some meals you wouldn't expect, which fit neatly into your child's lunchbox&mdashor your car cup holder for your morning commute. And they're great for plated meals too, when you want some built-in portion control. From mini meatloaf to pint-size pizza, here are some tasty tidbits that you can make in a tin.
Terri Schlather, the brains behind the blog, A Girl in the South, likes how her mini meatloaves provide small, manageable helpings for her and her daughter. "I can portion things out into single servings and freeze the remainder for another time, or even have easy lunches in the following days," she says.
To make: Coat a pan with cooking spray and sauté three minced garlic cloves and 1 cup chopped onion for three to four minutes over medium-high heat. Then, combine in a bowl with ¼ cup barbecue sauce, ½ cup breadcrumbs, ¼ cup chopped parsley, ¾ tsp dried oregano, ¼ tsp salt and ¼ tsp freshly ground black pepper. Add one large lightly beaten egg and 1 lb ground sirloin, and blend thoroughly. Coat your muffin tin with cooking spray and fill each cup with your mix, topped with 2 tsp ketchup. Bake your goodies at 400°F for 15 to 20 minutes, or until the tops brown or the middles no longer appear pink.
Blogger Kim Davis needed to chill a huge beverage dispenser for a soiree, but had no jumbo ice cubes on hand. A little water, a muffin tin and a freezer to the rescue. "You can use different herbs and fruit to create so many great color and flavor combinations!" she says.
To make: Cut up citrus such as grapefruit, lime, oranges or lemon into half-moons or circles, and stick one slice into each muffin tin cup. Or fill each cup halfway with several berries. Freeze the fruit for half an hour to prevent it from floating to the surface when you add water. Then, cover the fruit with water and freeze until it's solid. To pop out the muffins, dip the tin in a rimmed baking sheet or casserole dish filled with ¼ inch warm water for 10 seconds. Place ice into water that's been chilled, which prevents them from quickly melting.
Joanie Zisk adores the fact that a muffin tin can create fabulous party hors d'oeuvres. "They're easy to pick up and you don't need a knife and fork," she says. And it was actually a recipe for mini deep-dish pizzas that inspired her. (See slide 10.)
To make: Using a cookie cutter or empty can, cut three medium-size circles out of four or five large tortillas and place them in a muffin tin coated with nonstick cooking spray. Set aside the tin to cook later, and heat 1 Tbsp of olive oil in a large saucepan over medium-high heat. Add 1 cup chopped onion and cook for roughly three minutes. Then, add two minced garlic cloves and cook for an additional minute. Combine 1 tsp coriander, 1 tsp ground cumin and one 26.5-oz can of rinsed and drained black beans in the pan and stir thoroughly for three minutes. Next, place 1 to 2 Tbsp of this mixture into each tortilla-filled cup. Place a handful of shredded Cheddar cheese on top and bake at 425°F for 10 to 12 minutes, or the cheese melts and the tortilla's edges brown.
Gina Lincicum, a blogger and mom of three, loves how easy it is to transport her teeny quiches. "I freeze mine and reheat them in the microwave on mornings that my son has swim practice," she says. "They're very portable!
To make: Blend four eggs and 1 cup milk in a bowl. Then, add 1 Tbsp baking powder, 10 oz of frozen broccoli, thawed and drained, ½ cup flour, 1 cup shredded Cheddar cheese and ½ cup diced onion. The flour and baking powder "give texture and fluffiness to the eggs so they're not rubbery," says Lincicum. Add ½ tsp salt and ¼ tsp pepper, and spoon your mix into the muffin tin cups. Bake at 400°F for 22 to 25 minutes or until the edges brown.
This savory dish is "great for convenient baking and portioning out," says Christine Pittman, who created her recipe in partnership with Produce for Kids, an organization devoted to teaching families about the benefits of healthy eating. Her recipe is also "a way to have an easy and healthy Thanksgiving-style meal whenever the holiday mood strikes," she says.
To make: Sauté ½ chopped red bell pepper, two ribs of finely chopped celery and ½ small sweet chopped onion for about two to three minutes, or until soft, in a skillet filled with 1 Tbsp olive oil, over medium-low heat. Add 1 tsp lemon juice, two chopped pears, ½ tsp salt and ½ tsp poultry seasoning, and blend for another minute. Combine with four slices of multi-grain bread, cubed, and cool. In a bowl, mix ¼ cup unsalted chicken stock and one large egg, and drizzle over the bread mix you just made. Press this into the muffin tin cups and bake for half an hour at 400°F.
Round ravioli are practically made to go in a jumbo-size muffin tin because of how perfectly they fit, according to cookbook author Brette Sember. "This simplifies making lasagna, makes it easier to serve and provides guaranteed portion control," she says. "Also there's no lasagna pan to scrub!" This recipe originally appeared in The Muffin Tin Cookbook.
To make: Line six jumbo muffin tin cups with either silicone or foil liners, and coat with cooking spray. Then, cook 12 round fresh or frozen ravioli al dente. In a bowl, combine ⅛ tsp garlic powder, ¼ tsp Italian seasoning, 1 Tbsp skim milk, ½ cup part-skim ricotta cheese and salt and pepper to taste. Next, cut each ravioli in half. Fill each jumbo cup with 2 tsp spaghetti sauce. Next, layer the following in each cup: ½ ravioli, skin side down, 1 tsp of the ricotta mix, 1 tsp shredded part-skim mozzarella cheese and 2 tsp spaghetti sauce. Repeat this twice more in each cup. On top of each cup, place ½ ravioli, skin side up, 2 tsp spaghetti sauce and ½ tsp grated parmesan cheese. Bake at 400°F until the mixture bubbles (about 15 minutes).
To get the most out of her recipe, blogger Cheryl Sousan "makes a double batch on the weekend, wraps in a paper towel and stores in an air-tight container in the refrigerator," she says. "In the morning, just grab and reheat for a minute in the microwave for a fast, protein-packed hot breakfast."
To make: Coat a 12-cup muffin tin with cooking spray and fill each cup with ⅛ cup potatoes, ½ tsp salt and ¼ tsp pepper. Bake for 15 to 20 minutes at 375°F or until the mixture browns on top. Meanwhile, whisk eight eggs and mix with ½ cup California cottage cheese, ½ tsp baking powder, ¼ cup diced bell pepper, ½ tsp salt and ¼ teaspoon pepper. When the potatoes finish cooking, fill each muffin tin cup with 1 Tbsp black beans and 1 Tbsp Mexican cheese blend. Then, evenly distribute the egg mix you just made into each cup. Distribute 2 Tbsp fresh cilantro, 1 tsp smoked paprika and ½ cup shredded queso blanco cheese evenly over the 12 cups. Bake at 375°F for 25 minutes or until the tops are puffed and "a knife inserted near the center comes out clean."
Valerie Rice, who blogs at Eat Drink Garden, cooks her bites in a muffin tin to maintain their elegant shape. She recommends adding a few pomegranate seeds for maximum taste. "They not only look gorgeous but also add a brightness that brings all the flavors together," she says.
To make: Sauté ½ tsp red pepper flakes, two thinly sliced garlic cloves and 2 Tbsp olive oil in a skillet over medium heat. When fragrant, add 6 to 8 cups diced Swiss chard, and after one minute, use tongs to toss your mix until it softens. Dash with ½ tsp sea salt, remove from heat and keep tossing for one minute. Brush desired quantity of wonton wrappers with olive oil on both sides, place them into the tin and cook for five minutes at 375°F. When cooked, add 1 tsp goat cheese, 1 heaping tsp of the sautéed chard and about five pomegranate seeds to each cup.
Blogger Katie Farrell says this saucy treat is "wonderful as an appetizer, side dish or meal."
To make: Cut three or four circles out of three to four whole-wheat wraps using a cookie cutter or empty can or cup. Place one circle in each muffin tin cup. In a bowl, combine ¼ cup parmesan cheese, one 15-oz can pizza sauce, 1 Tbsp basil/oregano mix or Italian seasoning, ½ Tbsp garlic powder, ⅛ tsp black pepper and ⅛ tsp sugar or artificial sweetener. Then, add 1 or 2 Tbsp of your mix into the tortilla circles. Top each pizza with ¾ cup shredded mozzarella cheese and four stacked, shredded pepperonis, and cook for 12 to 15 minutes at 425°F or until the cheese browns and melts.