Ingredients

• 1 pound uncooked fettuccine
• 1 package (6 ounces) baby spinach
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 2 medium plum tomatoes, seeded and chopped
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 cup shredded Parmesan cheese

Ingredients

• 2 cups coleslaw mix
• 1/4 cup minced fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1 jalapeno pepper, seeded and minced, optional
• 2 large eggs
• 2 tablespoons 2% milk
• 1/2 cup all-purpose flour
• 1-1/2 cups panko bread crumbs
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
• Cooking spray
• 8 corn tortillas (6 inches), warmed
• 1 medium ripe avocado, peeled and sliced

Ingredients

• Oil for deep-fat frying
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1 cup very cold beer or nonalcoholic beer
• 1 large egg, lightly beaten
• 4 cod fillets (6 ounces each)
• TARTAR SAUCE:
• 2/3 cup chopped dill pickles
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped onion
• Dash pepper
• COLESLAW:
• 3 cups coleslaw mix
• 1/3 cup coleslaw salad dressing
• 4 brioche hamburger buns, split and toasted
• Lemon wedges, optional

Ingredients

• 1 pound dried red beans
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 celery ribs, chopped
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 1-1/2 teaspoons Cajun seasoning
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon dried thyme
• 6 cups vegetable broth
• 2 bay leaves
• 6 to 8 cups hot cooked rice
• Hot pepper sauce
• Thinly sliced green onions

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sourdough discard
• 1 large egg, room temperature
• 1 cup 2% milk
• 2 tablespoons butter, melted
• Maple syrup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 tablespoon minced fresh gingerroot
• 2 teaspoons minced garlic
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
• 1 cup vegetable broth
• 1 can (13-2/3 ounces) coconut milk
• 1 can (14-1/2 ounces) diced tomatoes
• 1 can (15 ounces) garbanzo beans, rinsed and drained, optional
• 4 cups fresh spinach
• 1/2 cup fresh cilantro leaves, chopped
• 1 tablespoon lime juice
• Hot cooked basmati rice
• Lime wedges, optional

Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 cups half-and-half cream
• 1 cup whole milk
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 12 ounces fresh shucked oysters (in juice)
• 1 teaspoon sherry, optional
• Hot pepper sauce, optional
• 2 tablespoons minced fresh parsley

Ingredients

• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 1 tablespoon olive oil
• 8 corn tortillas (6 inches), toasted
• 1 cup shredded cabbage
• 1/4 cup fresh cilantro leaves
• Optional: Lime wedges, salsa, sliced avocado, sliced red onion and jalapeno sauce, optional

Ingredients

• 1 cup butter, cubed
• 2 cups sugar
• 1/3 cup baking cocoa
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 1 teaspoon salt
• TOPPING:
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 large egg, room temperature
• 3/4 cup seedless strawberry jam

Ingredients

• 1 pound uncooked spaghetti or linguine
• 1/4 cup olive oil
• 1 cup chopped sweet red pepper
• 1 cup chopped green pepper
• 1/3 cup chopped onion
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 2 pounds peeled and deveined cooked shrimp (41-50 per pound)
• 1/2 cup grated Parmesan cheese

Ingredients

• 4 tablespoons butter, softened, divided
• 8 slices white bread
• 1 cup shredded cheddar cheese
• 8 slices American cheese or mozzarella cheese

Ingredients

• 3 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon minced fresh thyme
• 2 teaspoons smoked paprika
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 can (14 ounces) diced tomatoes, undrained
• 1 jar (8 ounces) clam juice
• 1 cup reduced-sodium vegetable broth
• 1/2 cup dry white wine
• 1-1/2 pounds firm white fish (such as halibut, seabass, red snapper, cod or sole), pat dry and cut into 1-in. pieces
• 1 tablespoon capers, drained, optional
• 1/4 cup chopped fresh parsley

Ingredients

• 6 tablespoons butter, softened
• 3 ounces cream cheese, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Ingredients

• 2 packages (12 ounces each) frozen leaf spinach, thawed and squeezed dry
• 2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 cup whole milk
• 1 package (8 ounces) cream cheese, softened
• 4 tablespoons butter, melted
• 2 cups Gruyere cheese or Swiss cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• TOPPING:
• 1 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter, melted
• 1 tablespoon olive oil

Ingredients

• 4 tablespoons butter, divided
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green pepper
• 3 garlic cloves, minced
• 1-1/2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup seafood stock
• 1 large egg, beaten
• 6 cups day old cubed bread
• 1/4 cup sprigs fresh parsley, stems removed, chopped

Ingredients

• 1/2 cup eggnog
• 1/2 cup whole milk
• 1-1/2 ounces brewed espresso
• 1/8 teaspoon ground nutmeg
• Whipped cream, optional

Ingredients

• 3 cups cherry tomatoes, chopped
• 1/2 teaspoon salt, divided
• 1/2 cup chopped red onion
• 1/2 jalapeno pepper, seeded, minced
• 2 garlic cloves, minced
• 2 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cumin

Ingredients

• 12 hard-boiled large eggs
• 1/4 cup mayonnaise
• 1 tablespoon butter, softened
• 2 teaspoons sweet pickle juice
• 2 teaspoons yellow mustard
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash hot pepper sauce, such as Tabasco
• 1/8 teaspoon paprika
• Optional: Crumbled cooked bacon and sliced sweet baby pickles

Ingredients

• Oil for deep-fat frying
• 2 pounds russet potatoes, peeled and cut into 1-in. pieces
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
• 1 tablespoon cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• Optional: Sriracha mayonnaise or ranch dressing

Ingredients

• Pastry for single-crust pie (9 inches)
• 1 large shallot, chopped
• 1 tablespoon butter
• 8 cups fresh baby spinach
• 1 cup shredded Gruyere cheese
• 4 large eggs
• 1-1/2 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Dash white pepper
• 1 cup 2% milk
• 3/4 cup beer
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 1 cup (4 ounces) shredded Gruyere or Swiss cheese
• Minced chives, optional

Full of flavor and nutrients, this wheat-based grain can introduce you to a world of traditional dishes from other cultures or stand in for rice or couscous in favorite recipes.

What is bulgur wheat?

Bulgur starts as whole, raw, hulled wheat kernels, often called wheat berries or groats, that are parboiled, dried and ground into several sizes. This makes bulgur wheat distinct from milled, yet still raw, cracked wheat. Like parboiled rice, bulgur cooks relatively quickly, but it remains packed with fiber and nutrients.

Sometimes spelled bulghur, the dry grain may be red or white, depending on the wheat variety used. More important than the color is the grind, especially when deciding how to use this grain. Just keep in mind that bulgur is not gluten-free.

Are there different types of bulgur?

Bulgur grinds range from fine to extra coarse, with each type requiring more heat and time to cook completely. Finely ground bulgur can be soaked in a little hot water, so it’s sometimes called quick-cooking bulgur. You can still soak a medium grind, but it takes a bit longer and will be chewier than cooking it on a stovetop. Coarse and extra coarse bulgur are best cooked unless you like an ultra-chewy texture.

The grind might not be listed on packaging or bulk bins, although some companies specify the grind on their website. Fine bulgur looks a lot like couscous when dry and, once cooked, shapes well into balls, molded salads and kibbeh. Medium bulgur is the most common type; use it if the recipe doesn’t specify the grind. About the size of sesame seeds, a medium grind works particularly well when stuffing peppers or grape leaves but has all-around uses in side dishes, salads (like tabouli) and grain bowls. Coarse and extra coarse grinds, in nearly whole kernels, are best in a hearty pilaf or cooked into soup.

How to Cook Bulgur Wheat

To cook bulgur, simmer the grains on the stovetop or soak them in hot liquid. The coarser the grind, the longer it takes. Soaking in hot liquid keeps the grains well separated but is most effective with fine- and medium-grind bulgur. Instead of water, try vegetable or chicken stock, milk or coconut milk for more flavor. Plan on about 1/4 cup of dry bulgur per serving.

Cooking bulgur

Step 1: Simmer the bulgur

In a small saucepan, bring 2 cups of water to a boil. Add 1 cup of bulgur, stir briefly and cover. Reduce the heat to a simmer and cook until tender, checking after about 10 minutes for fine bulgur. Add 5 minutes for each increase in coarseness; add a splash of hot water as needed to keep the bulgur from sticking.

Editor’s Tip: Bulgur can also be cooked instead in a rice cooker on the white rice setting or in a pressure cooker.

Step 2: Drain and fluff

When fully cooked, remove the saucepan from the heat. Drain off any excess liquid; use a fork to fluff the bulgur. Cover loosely with a kitchen towel and let sit for five to 15 minutes before fluffing again and serving or using in a recipe.

Soaking bulgur

Step 1: Prepare the bulgur

In a heatproof bowl or pan, combine 1 cup of bulgur with boiling water, using 1 cup water for finely ground bulgur and 2 cups water for coarser grinds. Cover with a lid.

Step 2: Soak and drain

Let the bulgur sit in the hot water until tender; this might take 10 minutes for fine bulgur and up to an hour for coarse bulgur. Drain off any excess liquid, fluff with a fork and serve.

How to Serve Bulgur

Traditional Middle Eastern recipes that use bulgur include salads, pilaf, stuffed vegetables and dishes that shape cooked bulgur, often mixed with beans or lentils, into balls or patties. Bulgur can find its way into plenty of nontraditional dishes, too. Consider bulgur alongside a main dish of chicken or tofu and roasted vegetables or as the base for a Mediterranean bowl. Slip bulgur into a fusion recipe like chicken Greek salad, vegetarian enchiladas or a hearty jambalaya.

What does bulgur taste like?

Bulgur has a light nutty flavor and retains a slightly chewy texture even when fully cooked. It has more flavor on its own than many other grains but remains mild enough to blend with a range of ingredients in sweet or savory dishes. Cook it in milk with a little cinnamon and then stir in honey for a sweet base, or simmer in vegetable, mushroom or chicken stock for savory recipes.

The taste and texture of bulgur make it a popular ground beef replacement in vegetarian and vegan chili (like this bean and bulgur chili), but it can also be served alongside meat instead of rice or another starch.

How to Store Bulgur Wheat

Keep dry bulgur in its original packaging or in an airtight container. Store in a dry place at a cool room temperature.

Cooked or soaked bulgur will last for up to four days in the refrigerator or three months in the freezer. Once tender, fluff the bulgur and let it cool completely before transferring it to an airtight container for storage. It can be used chilled, at room temperature or reheated with a splash of liquid over low heat on the stovetop or in the microwave.

Our Best Grain Salad Recipes

1 / 18

Barley Corn SaladA terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —Mary Ann Kieffer of Lawrence, Kansas

Go to Recipe

Bulgur SaladWhether it's nutrition or taste you're after, it doesn't get any better than a bulgur salad. Bulgur wheat, beans, tomatoes, pine nuts and olive oil team up in this Mediterranean-inspired vegetarian main dish salad.

Go to Recipe

Summer SaladThis is the perfect summer salad recipe for picnics and potlucks. It's full of pearl couscous, quinoa, colorful vegetables and fruit.

Go to Recipe

Quinoa TabboulehWe put a gluten-free twist on a classic Middle Eastern salad by using quinoa instead of bulgur. Our quinoa tabbouleh recipe features a protein-packed superfood, crisp veggies, fresh herbs and an easy lemon vinaigrette.

Go to Recipe

Jambalaya Rice SaladMy cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. —Karen Rahn, Hixon, Tennessee

Go to Recipe

Great Grain SaladI can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. —Rachel Dueker, Gervais, Oregon

Go to Recipe

Cranberry-Pecan Wheat Berry SaladI love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. —Kristen Heigl, Staten Island, New York

Go to Recipe

Brussels Sprouts & Quinoa SaladWith Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. —Cameron Stell, Los Angeles, California

Go to Recipe

Wheat Berry SaladThis hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.—Nancy Lange, Phoenix, Arizona

Go to Recipe

Quinoa Chickpea SaladDiscover how easy it is to create this nutritious and flavorful quinoa chickpea salad. Packed with nutritious ingredients, it's pretty much designed to be a minimal-effort weeknight meal.

Go to Recipe

Lemon Rice SaladThis salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta

Go to Recipe

Quinoa SaladThis hearty yet light vegetable-packed quinoa salad has layers of flavors and textures, all dressed with a simple herb and garlic-infused lemon vinaigrette.

Go to Recipe

Grilled Peach, Rice & Arugula SaladThis hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas

Go to Recipe

Lemon Cranberry Quinoa SaladAs the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. —Mary Shenk, DeKalb, Illinois

Go to Recipe

Black Bean & Corn QuinoaSome vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts

Go to Recipe

 

Warm Squash & Quinoa SaladWhenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. —Carly Taylor, Libertyville, Illinois

Go to Recipe

Fennel Wild Rice SaladThis is a salad I invented years ago when my sister's family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn't the same without our wild rice salad! —Aimee Day, Ferndale, Washington

Go to Recipe

Garden Quinoa SaladThis recipe is special to me because it’s delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they’re fresh! —Patricia Nieh, Portola Valley, California

Go to Recipe

Grain Salad FAQWhat are the best grains for salads?If you're looking to pack the most nutrition into your grain salad recipes, opt for whole grains, which contain all the nutrients naturally found in the plants that grow them. So-called cereal grains such as barley, brown rice and bulgur (a form of wheat), as well as pseudo grains like quinoa (really a seed) are all good choices.What grains are good cold?Once cooked, most grains can be enjoyed warm or cold. With some grains, such as rice, cooling them after they are cooked increases what is known as resistant starch, a natural compound that has a fiber-like effect and can help you feel fuller. You can enjoy most grains cold, including barley, farro, sorghum, bulgur and quinoa.How long does grain salad last in the fridge?Any kind of cooked grains, including grain salads, can be stored in the refrigerator for up to four days. Keeping them in airtight meal prep containers will ensure your salads remain as fresh as possible and aren't dried out. If you're afraid of oversaturating the grains, store the salad dressings and vinaigrettes separately.

The post What Is Bulgur Wheat and How Do I Cook It? appeared first on Taste Recipes.

Should pickles be refrigerated?

Open jars of pickled food should always be refrigerated—unless you have a root cellar or other storage space that stays a constant 34° to 40°F. Even some unopened jars should be stored in the refrigerator. For instance, if you bought them from a refrigerated display case, they’re likely unpasteurized and sold cold to keep the pickles crisp and free from harmful bacteria.

Unopened jars that have been pasteurized and sealed—the ones you find on grocery store shelves with other canned goods—can be stored at room temperature until you pop the lid open.

Also, check what is a pickle all about!

How long do pickles last on the counter?

Like most other foods, pickles should be left out on the counter for no more than two hours. Despite being preserved in brine, bacteria can still form in the pickle jar. Even in two hours, pickles’ texture can start to change. Warm temperatures cause pickles to soften and lose their crunchy texture. Keeping them cool keeps them crisp.

Fridge-cold temperatures prevent mold and yeast from forming in the pickle jar, but other factors can affect the contents, too. Pickles that stay fully submerged in their brine, aka pickle juice, are less likely to spoil. Help pickles last even longer by reaching into the jar with a clean fork every time you want a crunchy snack, then screwing the lid on tight when you’re done.

How to Tell if Pickles Have Gone Bad

So we’ve answered the question, do pickles need to be refrigerated (yep). The next one to ask is, can pickles go bad? It’s not likely to happen if you store them properly, but it is possible.

When pickles go bad, you can usually see or smell it. If your pickles have any of these problems, throw them out or toss them in the compost:

• Change in the original color of the pickles or brine
• Unappealing smell
• Surface mold
• Slimy or mushy texture
• Bulging jar lid
• Fizzy brine

Can you store pickles in the freezer?

Pickles generally shouldn’t be stored in the freezer. Freezing and then defrosting can make them soft and mushy.

The exception is homemade freezer pickles, which are made by packing sliced vegetables in vinegar and sugar before they are frozen. They can have a surprisingly fresh, crisp texture when thawed and eaten straight from the fridge.

Does storage differ for canned vs. store-bought pickles?

Properly sealed pickles, whether store-bought or homemade using a steam canner or hot-water bath, can be stored in the same way. Put them in a cool, dark, dry place before you open the jar and in the refrigerator once you pop the lid.

If you bought pickles from a market’s refrigerated section, they need to go straight into your fridge. The same is true of homemade fermented, refrigerator or quick pickles. Those submerged in a vinegar brine might be refrigerated immediately or once the brine cools, depending on the pickle recipe. Fermenting might take weeks, after which refrigeration slows the process and keeps the pickles crisp.

The post Do Pickles Need to Be Refrigerated or Can They Be Left Out? appeared first on Taste Recipes.

Buying the individual ingredients and putting them together yourself lets you choose exactly what goes into your laundry detergent. Homemade cleaners can be environmentally friendly too, both in their ingredients and in their packaging. Instead of buying single-use plastic containers of liquid detergent, you can make powdered detergent from ingredients packaged in paper and cardboard and store your final blend in a reusable airtight container.

Before You Start

Choose a soap that’s free of chemicals, fragrance and dyes, such as castile bar soap. Washing soda (sodium carbonate), sometimes sold as soda ash or crystals, is just baking soda (sodium bicarbonate) that has been heated to remove its natural moisture. It absorbs odors and brightens fabrics.

A few optional ingredients boost basic laundry detergent. Borax, a naturally occurring salt, acts as a softener and helps remove stains. However, a high pH makes it potentially irritating to skin, so leave it out if you have sensitivities. Keep the blend scent-free or, if you like a fragrant detergent, look for an essential oil at a local drugstore or natural goods store.

The powders in a detergent mix can be quite fine. If you’re concerned about breathing in the particles, put on a mask or choose a well-ventilated or outdoor space for detergent prep. Directly handling large volumes of the dry ingredients can be more irritating to skin than dissolving them in a load of wash, so pull on gloves before you begin.

It can be difficult to remove the soapy taste from the tools you use when making detergent at home, so you may want dedicated ones for this project.

How to Make Your Own Homemade Laundry Detergent

@haleigh021 #laundrydetergent #cleantok #moneysavingtips #savemoney #cleaningtips #momtok #momtips #familyof5 ♬ Heart Like A Truck – Lainey Wilson

This recipe yields about six cups of detergent, enough for up to 96 loads of laundry.

Ingredients

• 1 bar of soap, five ounces
• 2 cups baking soda
• 2 cups washing soda

Optional:

• 2 teaspoons Borax
• 6 to 10 drops essential oil, such as lavender or lemon

Tools

• Cheese Grater: Choose a grater that will give you fine shreds of soap. The finer the shreds, the more easily the soap will dissolve in water.
• Large Mixing Bowl: A large, wide bowl lets you stir the lowest layer of powder into the mix without creating a cloud of particles.
• Half-Gallon Mason Jar with Lid: An airtight lid on a glass jar or other storage container will help prevent clumping.

Directions

Step 1: Grate the soap

Using the cheese grater, grate the soap into fine shreds. Measure two cups of soap shreds into a large mixing bowl, storing any extra soap in an airtight container to use in your next batch.

Step 2: Mix in the powders

Slowly pour the baking soda and washing soda into the mixing bowl. If desired, add borax and a few drops of essential oil. Using a large wooden spoon, stir until well combined, using a gentle motion to keep the particles from dispersing into the air.

Editor’s Tip: If you devote a food processor to detergent making, you can create a finer powder with the machine’s grating and blending attachments. After stopping the food processor, let the mixture sit for a couple of minutes, until the dusty powder settles, before opening the lid.

Step 3: Store the detergent

Slowly pour or scoop the detergent into a half-gallon jar and seal it with an airtight lid. Label container and store it in a dry place out of reach of children.

How to Use Homemade Laundry Detergent

On laundry day, measure one or two tablespoons, for a small or a large load, into the drum of your washing machine before adding the laundry and starting the machine. Adding the homemade detergent directly to the washer drum keeps soap flakes from clogging the machine’s dispenser. If you have hard water and notice soap scum, reduce the volume of soap in your next mix.

Homemade Laundry Detergent FAQs

Does homemade laundry detergent go bad?

Laundry detergent won’t spoil, but it can clump and harden. Mixing it frequently in small batches keeps the detergent loose and powdery.

The dryness of washing soda helps minimize the moisture in the blend, but it’s still important to keep the detergent in a tightly sealed container and store it in a nonhumid place. A dry upper cupboard is a better location than under the laundry room sink or on a shelf over the dryer.

Can I use homemade laundry detergent on whites and delicates?

DIY detergent brightens whites and gently cleans delicate clothing, so you can use it on all of your laundry. Adding borax can help tackle tough stains, but as a potential irritant, it may be best left out of detergent for delicates.

Homemade detergent can also be used to pretreat stains, but leaving it on too long might weaken delicate fabrics and affect colors. It’s better to load and start the machine than let fabrics sit overnight against the detergent.

The post How to Make Homemade Laundry Detergent So You Never Have to Buy It Again appeared first on Taste Recipes.

Salt drives the magical transition from raw vegetable to crunchy pickle. It may play the leading or supporting role depending on the type of pickle you’re making. Still, whether you’re creating a quick pickle for dinner, packing a jar of fridge pickles, canning a large batch or fermenting for an intense sour flavor, you don’t want to reach for your everyday salt shaker. To create beautiful jars of crisp, colorful pickles, you need pickling salt.

What is pickling salt?

Pickling salt has just one ingredient: salt, aka sodium chloride. It doesn’t contain anticaking agents, which can make pickle brine cloudy, or iodine, which can darken pickles. Most types of pickling salt, sometimes labeled canning salt, are extra fine so they dissolve quickly.

In a vinegar brine, salt draws water out of produce to make the pickles more crisp, particularly water-heavy vegetables like cucumbers. It also adds flavor and helps to preserve as it penetrates the cucumber’s cells.

In fermented pickles, salt becomes the essential preserving ingredient. It still helps to ensure crispy pickles and adds flavor, but crucially, it creates a stable brine that controls the speed of fermentation and lets beneficial lactic acid bacteria flourish. Without the right amount of salt, the food you’re trying to ferment will spoil.

How to Use Pickling Salt

In the United States, we typically picture cucumbers when we think of pickles, but pickling salt can preserve all sorts of vegetables and fruits, from cauliflower to strawberries.

Salt plays a key role in most pickle brines, and temporarily doubling down on the salt can make pickles even crunchier. To turn watery produce like pickling cucumbers and watermelon rind into the crispiest pickles, sprinkle pickling salt over raw slices, or dissolve the salt in cool water and pour it over the raw slices. Let the salted vegetable or fruit sit in the refrigerator for a few hours, and then rinse and drain it well. This removes some of the water naturally in the produce, along with most of the added salt.

Then, make the brine, following a safe pickling recipe and using the precise amount of salt and other ingredients. This is especially important when canning, where the proper balance of brine ingredients ensures the pickles are acidic enough to seal in jars, and also when fermenting. During fermentation, the right amount of salt lets beneficial bacteria multiply and preserve while keeping harmful bacteria at bay.

Pickling Salt vs. Kosher Salt

Kosher salt can often be used for pickling, but be sure to check the label closely. Some widely available brands of kosher salt include anticaking ingredients that prevent it from clumping in the box but will turn pickle brine cloudy.

Pure pickling and kosher salts typically dissolve rapidly but have different textures. Fine-grained pickling salt and granulated sugar disappear at about the same speed when heated in water and vinegar. Flaky kosher salt dissolves in room-temperature water with just a few seconds of stirring, making it ideal for unheated brines.

Is there a substitute for pickling salt?

If you’re here because you’re in the middle of a recipe that called for pickling salt, and you’re wondering, what is pickling salt, then you probably need a substitute quick. Luckily, any culinary salt that lists only “salt” as its ingredient can work. If you are substituting another type of pure salt for pickling salt, you need to be sure you are using the right amount.

Fine-grained pickling salt packs more tightly into a tablespoon than flaky kosher salt, so it can weigh almost twice as much. If a pickling recipe calls for one type of salt and you want to substitute another, be sure to do so by weight instead of volume (using a food scale will do the trick!).

Tips for Choosing and Storing Pickling Salt

To make pickling easy, choose the type of salt called for in the recipe or follow a recipe that gives salt in grams. Salt keeps indefinitely when stored properly, so you may want to keep both pickling or canning salt and kosher salt on hand if you make lots of pickles.

Pickling salt should be stored in a cool, dry place. It can be stored in its original packaging, with the opening taped closed to avoid spills, or an airtight container. Because it lacks anticaking agents, it can become clumpy over time, especially if left open next to a loaded water bath or steam canner. If it cakes up, shake the package or stir the salt with a fork to break up large chunks before you measure it for the recipe.

The post What Is Pickling Salt and How Is It Used? appeared first on Taste Recipes.

The ingredients and techniques for crispy Brussels sprouts are truly simple, but a few nuances make all the difference. As with most vegetables, use high heat and enough oil that you can hear them sizzling in the final minutes. Trimming off tough ends, halving the sprouts and properly placing them on the baking pan all increase the crunch factor.

What Are Brussels Sprouts?

The first record of cultivated Brussels sprouts occurred in Brussels, Belgium, hence the name. The sprouts are actually the plant’s buds, which develop up the main stem as it grows.

Broad leaves encourage the plant to accumulate vitamins A and C and antioxidants that can help in reducing risk of heart disease and cancer and improving eye and skin health. Each compact Brussels sprout also packs in plant-based protein, fiber and healthy nutrients and acids.

How to Trim Brussels Sprouts

Brussels sprouts are typically cut off the plant’s thick main stalk when harvested, leaving a tough stem end on each sprout. When buying them fresh, choose firm, bright green ones that are similar in size and have tight, dense leaves. (Frozen Brussels sprouts will never become as crispy as fresh ones, so it’s best to roast fresh sprouts.)

To trim Brussels sprouts, use a sharp knife to cut off the tough stem end. Next, remove any discolored or damaged outer leaves. Cut each sprout in half lengthwise to expose more of the interior to the hot pan. More surface area means crispier sprouts, so cut extra-large ones in quarters.

Crispy Brussels Sprouts Recipe

Ingredients

• 1 pound fresh Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

Step 1: Coat with oil

Preheat the oven to 400ºF. Place the halved Brussels sprouts on a 15x10x1-in. baking pan and toss with oil, salt and pepper until fully coated. Arrange the sprouts so the cut side rests directly on the pan. Place in a single layer with space around each half.

Step 2: Bake

Set the pan on an upper-middle oven rack and roast for 15 minutes.

Test Kitchen Tip: We recommend sticking with fresh Brussels sprouts for the crispiest results. If you want to roast frozen ones, start them straight from the freezer on a preheated pan for the first 15 minutes. Then cut in half, drizzle with oil and arrange on the pan before returning them to the oven for at least 20 minutes.

Step 3: Stir

Give the Brussels sprouts a stir halfway through cooking. To ensure they cook evenly, flip them cut-side down in a single layer with plenty of space around each before returning the pan to the oven.

Step 4: Char and serve

Cook the Brussels sprouts an additional 15-20 minutes, until they are lightly charred on the outside and tender in the center. They should start to sizzle in the last few minutes in the oven. Serve immediately for the crispest Brussels sprouts.

Tips for Making Crispy Brussels Sprouts

Why aren’t my Brussels sprouts crispy?

Brussels sprouts are 86% water, so steps that keep them from steaming improve their crispness. Skip a silicone mat or parchment paper and roast them uncovered. Use high heat, direct contact with a hot pan and just enough oil to sear the surface without making it soggy.

Avoid overcrowding the pan—and the oven—so that the Brussels sprouts cook quickly and evenly. Instead of jamming them together, cook in batches if needed or divide the sprouts between two baking pans on separate racks and rotate the pans partway through the cooking time.

Should you boil Brussels sprouts before roasting?

Boiling leaches bitter compounds from Brussels sprouts, but it also removes beneficial nutrients and makes the heads watery. For crispier sprouts, cut them in half to expose the core to more direct heat and reduce bitterness that way. Sprouts harvested in fall and winter might have a milder flavor than those stressed by summer heat and drought.

If the roasted Brussels sprouts still taste bitter, slide trimmed and halved sprouts in boiling water for just 3-4 minutes to blanch and then immediately plunge them in ice-cold water until cooled. Drain, pat dry with a tea towel, and then spread on a dry towel to continue air-drying while the oven preheats.

What are some variations for crispy Brussels sprouts?

Sticking to oil while roasting Brussels sprouts increases their crispiness, making it best to toss them with other liquids when they come out of the oven. For a flavor boost while they roast, try garlic powder or a little nutmeg. Once cooked, sprinkle them with dried cranberries and nuts or pancetta and garlic. Although typically served as a side dish, roasted Brussels sprouts can be sliced to top cheesy crostini or stirred into pasta with a creamy sauce.

Check out these other Brussels sprouts recipes for more ways to cook and use this veggie.

How do you store crispy Brussels sprouts?

Roasted Brussels sprouts will be crispiest hot from the oven, but leftovers can be refrigerated in an airtight container for a up to 4 days. For a faster meal, trim and halve fresh sprouts a day ahead and refrigerate them until roasting time. You can freeze roasted Brussels sprouts for a couple of months, but reheating is unlikely to restore their original crispiness.

An oven reheats roasted Brussels sprouts with the best chance for a crackly surface. Microwaving previously cooked Brussels sprouts will make them hot but soft.

The post How to Make Crispy Brussels Sprouts appeared first on Taste Recipes.

Ingredients

• 8 ounces uncooked linguine
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 3 garlic cloves, minced
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon lemon-pepper seasoning
• 2 tablespoons minced fresh parsley

Ingredients

• 1 cup dried garbanzo beans or chickpeas
• 1/2 teaspoon baking soda
• 1 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 5 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon pepper, optional
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon sesame seeds
• 1 teaspoon baking powder
• Oil for deep-fat frying

Ingredients

• 4 cups uncooked mini penne or other small pasta
• 4 cups vegetable broth or water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium sweet yellow pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 cup fresh or frozen corn, thawed
• 1 can (10 ounces) enchilada sauce
• 2 tablespoons taco seasoning
• 1/2 cup shredded cheddar cheese
• Optional: Fresh cilantro leaves, cherry tomatoes, chopped red onion and lime wedges

Ingredients

• 1 teaspoon active dry yeast
• 2/3 cup warm water (110° to 115°)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1-3/4 to 2-1/4 cups all-purpose flour
• 1 can (8 ounces) tomato sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Romano cheese
• Optional: Chopped fresh basil, dried oregano and crushed red pepper flakes