Culinary herbs, which are available in fresh or dried include basil, bay leaf, chervil, marjoram, mint,
oregano, parsley, rosemary, sage, savory, tarragon and thyme. Used for their aromatic properties, flavor
According to folklore this old fahsioned favorite is said to have originated
from Colonial New England. This spicey, chewy cookie is full of chopped fruits
and nuts, it's usually sweetened with molasses or brown sugar. They have long
keeping qualitites and are better when hidden away like a hermit for a few days.
Simply put, the weight of air on any surface it comes in contact with is called air (or atmospheric) pressure. There's less (or lower) air pressure
at high altitudes because the blanket of air above is thinner than it would be at sea level. As a result, at sea level water boils at 212°F; at an altitude
of 7,500 feet, however, it boils at about 198°F because there's not as much air pressure to inhibit the boiling action. This also means that because at
high altitudes boiling water is 14° cooler than at sea level, foods will take longer to cook because they're heating at a lower temperature. Lower air
pressure also causes boiling water to evaporate more quickly in a high altitude. This decreased air pressure means that adjustments in some ingredients
and cooking time and temperature will have to be made for high-altitude baking, as well as some cooking techniques such as candy making, deep-fat frying
and canning. In general, no recipe adjustment is necessary for YEAST -risen baked goods, although allowing the dough or batter to rise twice before the
final pan rising develops a better flavor.
The smallest and "heaviest" lipoproteins, they retrieve cholesterol from the tissues and transport it to the liver, which uses it to make bile; called "good cholesterol",
because high blood levels of HDLS do not increase the risk of heart attack.
This is a dish of the Netherlands, to be found almost everywhere in that country, but particularly famous in Leyden, where
it is always served to celebrate the lifting of the siege of Leyden, at which time it was given to the starving populace.
Hotchpotch consists of flank steak, carrots, onions, and potatoes. At the end of the cooking, the vegetables are mashed and
served on top of the meat with the cooking liqour (liquid) as a sauce - not very exciting, but substantial.
This is a stew of many variations. Usually made with beef, it also sometimes contains chicken, pork, lamb or even fish. Often, but not always, it has sour cream added at the end of cooking.
Occasionally it contains sauerkraut and other vegetables.