Planning a party? No matter whether your bash is big or small, you’re going to need snacks for your guests to munch on while they mingle. Check out these 12 Irresistible Appetizer Recipes for a Party and find something your friends will love.
These dishes are sure to have everyone at your bash talking… and begging you for the recipes!
These party appetizers are great nearly any time of year, so break them out when you’re having company over for Christmas or you’re hosting a family get-together in the summer. These tasty munchies are so good they never go out of style. From delicious dips to bountiful bites to incredible nachos, deviled eggs and more, the variety of appetizer recipes in this collection is sure to get you inspired to try out something new in the kitchen next time you play party host.
Apple cider vinegar is made in a two-step process, related to how alcohol is made (1). The first step exposes crushed apples (or apple cider) to yeast, which ferment the sugars and turn them into alcohol. In the second step, bacteria are added to the alcohol solution, which further ferment the alcohol and turn it into acetic acid — the main active compound in vinegar. In French, the word “vinegar” actually means “sour wine.”
Apple cider vinegar is made by fermenting the sugar from apples. This turns them into acetic acid, which is the active ingredient in vinegar.
Organic, unfiltered apple cider vinegar (like Bragg’s) also contains “mother,” strands of proteins, enzymes and friendly bacteria that give the product a murky appearance. Some people believe that the “mother” is responsible for most of the health benefits, although there are currently no studies to support this. Apple cider vinegar only contains about three calories per tablespoon, which is very low. There are not many vitamins or minerals in it, but it does contain a small amount of potassium. Quality apple cider vinegar also contains some amino acids and antioxidants.
Yogurt is one of our favorite weekday breakfasts. It’s fast, it’s healthy, and it’s filling. But what we love most is how infinitely customizable it is. Buy plain yogurt (we like it for its versatility and pure, additive-free ingredient list), and you’ve got a blank canvas that can handle just about anything. Read on for our favorite combinations of savory and sweet swirl-ins and sprinkle-ons, and eat happy all week (or, er, month) long.
Pomegranate seeds make everything better, especially yogurt.
Top with sliced bananas for a healthier take on a banana cream pie. Fresh fruit is a classic topping, but sweet vegetables like white beets are a surprisingly excellent addition, too. Top with chewy crystallized ginger for the perfect mix of sweet and heat. Use yogurt as the base for a fruity, creamy mango lucuma pudding.
Ground beef recipes are a weeknight favorite for so many reasons: ground beef is inexpensive, cooks up fast, and can be used in endless delicious ways. If you’re looking for a tasty new spin on classic ground beef recipes like meatloaf, hamburgers, chili, and lasagna, the Southern Living Test Kitchen has you covered.
The real deal begins with a ball of masa flattened into a thin round that’s fried to a golden crispness.
Or, if you’re in the mood for something different with ground beef, you’ll also find surprising new ways to use ground beef in stir frys, soups, calzones, kabobs, and more. Ground beef freezes well too, so stock up at the supermarket and bookmark this gallery as your go-to source for easy ground beef recipes.
Organic food has become very popular. But navigating the maze of organic food labels, benefits, and claims can be confusing. Is organic food really better for your mental and physical health? Do GMOs and pesticides cause cancer and other diseases? What do all the labels mean? This guide can help you make better choices about shopping organic, including what to focus on and how to make eating organic more affordable.
How your food is grown or raised can have a major impact on your mental and emotional health as well as the environment.
The term “organic” refers to the way agricultural products are grown and processed. While the regulations vary from country to country, in the U.S., organic crops must be grown without the use of synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers, and sewage sludge-based fertilizers. Organic livestock raised for meat, eggs, and dairy products must have access to the outdoors and be given organic feed. They may not be given antibiotics, growth hormones, or any animal by-products.
Mouth watering foods aren’t always considered healthy, because often the tastiest things are loaded with varying combinations of fat, sodium, and sugar. Yet there is one special category of food that tends to be very good for you, and also very, very tasty… drum-roll, please… seafood recipes!! Often low in sodium, cholesterol and calories, and packed with protein, seafood is usually a healthy and super-delicious choice. It is also rich in vitamins and minerals which help reduce the risk of heart disease and help to lower blood pressure.
Popular throughout the islands (especially in Jamaica), Brown Stewed Fish features whole fish or fillets fried separately, and then sauteed with other flavorful ingredients like tomatoes, peppers, spices and onions.
From succulent scallops to flaky fish, lobster, crab, conch, shrimp and more, there are so many amazing varieties of seafood to try. The cultural diversity throughout the Caribbean is reflected in a wide range of cooking and seasoning techniques, which makes for a truly endless variety of Caribbean seafood recipes. Often quick to prepare, you can whip up some of these in no time- try our 5 Sumptuous Seafood Recipes and fall in love!
Whether you bake the old-fashioned way or use a bread machine, many of your favorite bread recipes likely require butter. Melted butter is a common ingredient in yeast breads, including white and wheat breads, as well as sweet rolls. Unlike in most baked goods, with bread it is not important to replace butter with another solid fat, allowing a wider range of substitutions.
You can replace butter with any of a variety of other solid fats. Margarine, shortening, lard or coconut oil can all take the place of butter.
Fat serves two distinct functions in bread making. Adding fat weakens the gluten network in bread dough, producing a softer loaf. Breads made with fat have a tender, rather than chewy mouth feel. Fat also extends the shelf life of your bread. Breads made without fat are likely to go stale much faster than those with butter or other fats, notes Purdue University’s Indiana 4-H resource. While you can bake bread without fat, you will get a better result if you substitute the butter, rather than eliminate fats altogether.