Tag Archives: how-to

 

Vietnamese spring rolls are a fresh, healthy alternative to deep fried rolls and are perfect for people who want to use their hands and get involved in the food prep. We were surprised just how much fun it is to make these spring rolls – everyone wanted a turn! The best part is that everyone can make their spring rolls just the way they like them because they’re so easy to customize. The bright flavors will make you feel energized and full, without the uncomfortable heaviness. And the dipping sauce adds a spicy sweetness, the perfect complement to the herbs and rice noodles in the rolls. Go ahead and invite a few friends over, lay out your ingredients and roll up your sleeves. Just try not to eat all the spring rolls before your guests arrive.

How to Roll a Vietnamese Spring Roll

Step 1: Dip a rice paper wrapper in a shallow plate or bowl of water, making sure it’s completely covered, and immediately transfer it to a cutting board or plate.

Step 2: Place shrimp halves near the center of the wrapper, in a straight line.

Step 3: Add a small piece of lettuce to the side of the shrimp.

Step 4: Add your choice of herbs on top of the lettuce. We like to use mint, Thai basil and cilantro.

Step 5: Sprinkle shredded carrots over the herbs.

Step 6: Add thinly sliced, peeled cucumber slices.

Step 7: Drizzle a bit of the garlic mixture over your ingredients.

Step 8: Add a pinch of rice noodles, looping them around so they fit over the lettuce and don’t hang off too far.

Step 9: Fold one side over the top of your ingredients until it reaches about halfway.

Step 10: Fold the opposite side over so it meets in the middle and gently press the rice paper together.

Step 11: Pull up the edge by the lettuce and gently roll, pinching and tucking the wrap with your fingers as you go, toward the shrimp.

Step 12: When you reach the shrimp, pause and add a scallion (optional) into the roll for decoration. Then, continue rolling until the rice paper folds over itself into a taught roll.

Step 13: Show off to your friends and family because you just rolled a gorgeous Vietnamese summer roll like a pro!

 


Vietnamese Spring Rolls
SERVES: 8

For perfectly chopped and sliced ingredients, we recommend using the Hamilton Beach SaladXpress™ Food Processor. It’ll make the prep go quickly, so you have more time to enjoy these delicious spring rolls.
Ingredients
2 Tablespoons vegetable oil
3 green onions, thinly sliced
2 garlic cloves, minced
1 Tablespoon minced ginger
1 lb. shrimp, peeled, deveined
2 carrots, peeled and shredded
1 small cucumber, peeled, seeded, thinly sliced
1 cup cold cooked rice vermicelli noodles
8 romaine lettuce leaves
1 cup cilantro leaves, chopped
¼ cup mint leaves, chopped
8 spring roll wrappers
Instructions
Heat oil over medium-high heat in a large skillet. Add onions, garlic and ginger. Stir for 2 minutes. Remove from pan and place in a bowl to cool. Add shrimp to pan and stir until shrimp is pink and cooked through. Remove from heat, set aside to cool.
Slice shrimp in half lengthwise.
Work with spring roll wrappers one at a time. Dip a wrapper in a shallow plate or bowl of water, making sure it is completely covered. Immediately transfer wrapper to a cutting board or plate.
Place 3 shrimp halves, cut-side up, near the center of the wrapper, in a straight line. Place a lettuce leaf to the side of the shrimp.
Top lettuce with basil, mint and cilantro leaves. Sprinkle with shredded carrots. Add cucumber slices. Drizzle with a little of the onion mixture.
Add rice noodles, looping them to fit over the ingredients.
Fold opposite top and bottom sides together in center. Roll up tightly starting with the lettuce side. Pinch and tuck the wrap as you roll, ending with the shrimp showing through the wrap at the top.
Wrap with plastic wrap and store in refrigerator.
Serve with Vietnamese Spring Rolls Dipping Sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

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Vietnamese Spring Rolls Dipping Sauce

Ingredients
1/3 cup rice vinegar
1/3 cup fish sauce
3/4 cup water
1 Tablespoon brown sugar
1 Tablespoon sliced green onion
1 garlic clove, minced
1 teaspoon dried crushed red pepper
Instructions
Stir vinegar, fish sauce, water, brown sugar, green onion, garlic and red pepper until sugar is dissolved. Cover and store in refrigerator.
Serve with Vietnamese Spring Rolls.
Everyday Good Thinking http://everydaygoodthinking.com/

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Thanksgiving Turkey in a Roaster Oven from Everyday Good Thinking, the official blog of @HamiltonBeach

 

We at Hamilton Beach have made more than a few turkeys in our time, and we know turkey is on everyone’s mind come November. We’re here to help with a few tips, tricks and suggestions to make sure your Thanksgiving centerpiece turns out perfectly.

1. Choose the right size turkey.

The general rule for turkey is to buy one and a half pounds of turkey per person to allow for seconds and leftovers. Also, take into consideration the size of your oven or roaster oven. If you feel like an extra-large turkey will be too arduous or you can’t find a large enough bird, you can cook two smaller turkeys and avoid the inevitable fight for the drumsticks.

2. Defrost the turkey.

If you are buying a fresh turkey, you don’t need to worry about this step. If you are buying a frozen turkey, you’ll need to plan out your defrosting time well in advance. It is important to keep the turkey cold while it’s thawing; the refrigerator method is easiest. Place the turkey on a rimmed tray in the fridge in its original wrapping. For a whole turkey, allow 24 hours for every 4-5 pounds. For a turkey breast, allow 1-2 days.

3. To stuff or not to stuff…that is the question.

If you are stuffing the bird, use ½ cup stuffing per pound of turkey for turkeys under 10 pounds and ¾ cup per pound for turkeys more than 10 pounds. The ingredients can be prepared ahead of time, but don’t mix the wet and dry ingredients until just before filling the turkey cavity. Add the stuffing only when you are about to put your turkey in the oven, and fill it loosely because the stuffing will expand as it cooks. You can place the stuffing in cheesecloth before placing it in the cavity to make removing it a cinch. Add 30 extra minutes to the roasting time, and use a thermometer to ensure the center of the stuffing reaches at least 165 degrees F. Remove the stuffing before carving the turkey.

4. Cook the turkey.

If using a regular oven to cook a whole turkey, estimate an hour of cooking time for every 4 pounds of turkey. A 12-14 pound turkey would take about 3-4 hours and a 20-24 pound turkey would take about 5-6 hours.

If using a roaster oven, your cooking time will be about half the time of a regular oven. The combination of the heating element being close to the turkey and the moist heat cooks food quickly. The 22 quart roaster ovens are designed to fit a turkey up to 24 pounds, and 18 quart roaster ovens will hold a turkey up to 18 pounds. Still, use a meat thermometer to be sure it’s thoroughly cooked.

5. Test for doneness.

The best guide to turkey doneness is a meat thermometer. Remove the turkey from the oven and insert the thermometer into the breast, avoiding bone. It should read at least 165 degrees F. Stuffing inside a bird should also reach 165 degrees F.

Follow the USDA recommendation for safe cooking temperatures. A chart of safe minimum cooking temperatures can be found here. For more information on food safety, visit foodsafety.gov.

6. Let it rest.

When your turkey is done, remove the turkey from the oven and tent it with foil. Allow it to rest for 20-30 minutes while you heat up side dishes and make the gravy. The rest allows juices to redistribute so your turkey will be moist and delicious.

7. Save the giblets, trimmings and carcass.

Get your money’s worth by using the extras from your turkey. Save the giblets and trimmings (minus the liver) and brown them on the stove. Drain the fat and simmer the extras with veggies and herbs to make a delicious stock for your gravy. Save the carcass and make a big batch of stock in a large pot with the veggies and herbs you didn’t use up.  Let it simmer for two hours and then strain the stock and discard the solids. Freeze it in pre-measured 1-cup bags so you can grab some when you cook a recipe calling for chicken stock. 



 

The edge of a pie crust always browns quicker than the rest of the pie, which can cause a burned crust and a ruined dessert. You can purchase a pie shield, but did you know it’s really simple to make your own from aluminum foil? Just add the foil protector at the beginning of baking when the pie is not too hot to easily fold over the edge, and remove it for the final 20 minutes of baking time. Here’s how it’s done.

How to Protect a Pie Crust from Burning from Everyday Good Thinking, the official blog of @HamiltonBeach

1. Cut a large piece foil in a square that is big enough to cover the entire pie.

How to Protect a Pie Crust from Burning from Everyday Good Thinking, the official blog of @HamiltonBeach

2. Fold the aluminum foil in half.

How to Protect a Pie Crust from Burning from Everyday Good Thinking, the official blog of @HamiltonBeach

3. And then fold into quarters.

How to Protect a Pie Crust from Burning from Everyday Good Thinking, the official blog of @HamiltonBeach

4. Cut the outer open sides of the foil into a rounded corner.

How to Protect a Pie Crust from Burning from Everyday Good Thinking, the official blog of @HamiltonBeach

5. Then cut the center, following the same curve, until you have about two inches of foil remaining. Discard the scraps.

How to Protect a Pie Crust from Burning from Everyday Good Thinking, the official blog of @HamiltonBeach

6. Carefully unfold the foil.

How to Protect a Pie Crust from Burning from Everyday Good Thinking, the official blog of @HamiltonBeach

7. Lay the foil circle over the pie, positioning it so the foil circle covers the outer edge of the crust.

How to Protect a Pie Crust from Burning from Everyday Good Thinking, the official blog of @HamiltonBeach

8. Lightly crimp the edges, so the foil doesn’t slide off. The edges are now protected, and the pie is ready to go in the oven.

How to Protect a Pie Crust from Burning from Everyday Good Thinking, the official blog of @HamiltonBeach

9. When there are 20 minutes left in the baking process, carefully remove the foil and place the pie back in the oven for the remainder of the cooking time.

How to Protect a Pie Crust from Burning from Everyday Good Thinking, the official blog of @HamiltonBeach

10. Now that you know this trick of the trade, you’ll be able to serve a beautiful pie with perfectly toasted crust.

 



There are a number of recipes this time of year that call for apples that are peeled, cored and sliced or chopped. You’ll be making applesauce, apple pie and apple crumble in no time. Here’s how to do it.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

1. Start by peeling off the top and bottom of your apple. This gives you a good start and end point for the rest of your peeling process and helps stabilize the apple by creating a flat bottom.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

2. Make your way around the apple, peeling away from your body for safety, until the entire apple is peeled.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

3. Discard the skin of the apple. You now have a perfectly peeled apple that is ready to be cut.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

4. Cut across the apple on either side of the stem, avoiding the core.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

5. Lay the center of the apple onto the cutting board to create a flat surface and cut around the core.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

6. Discard the core. The apples can be sliced or chopped, flat side down, according to your recipe.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach



Yesterday, we shared our favorite Halloween cupcake recipes. As the season of sweets approaches, we thought we’d offer some tips to help you frost your cupcakes like a pro.

The quickest and easiest way to frost a cupcake is with a decorating bag fitted with a large decorating tip. If you are frosting a lot of cupcakes, it’s worth the investment in the decorating bags, decorating tips and the 2-piece coupler that hold the tips in place. (Tip: In a pinch, you can use a resealable plastic zipper bag with one corner snipped off.) Make sure your cupcakes are completely cooled before you begin so your decorative icing doesn’t melt.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Start with your icing on the outside of the cupcake, not worrying to cover the edge. Using steady pressure on the piping bag, work around the outside of the cupcake.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

When you reach the beginning of your swirl, create a slight overlap and continue in a circular motion towards the center.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Continue to slightly overlap with each circle until the entire cupcake is covered. Release pressure and pull the bag away from the cupcake to create a peak on the top.

Alternatively, you can frost with a small metal spatula or knife. Cover the top of the cupcake with a thin layer of frosting to seal the crumbs, then use the spatula to swirl on the additional frosting. You can then decorate your cupcake with sprinkles or other edible decorations.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Using an icing bag and decorating tip isn’t difficult. The results are beautiful and the cost for these materials is low. Follow our tips to make it easy as…cake!

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Here we’ve used a tall cup to hold the icing bag, allowing the other hand to be free. The foldover technique, whether held in your hand or using the cup, helps keep the top of the bag from getting messy.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach