Gelatin Protocols

Add food coloring or fruit juice to gelatin for color.

Gelatin is made by extracting the collagen from animal bones. You may have seen collagen in the thick layer that forms on the top of the liquid when a whole chicken or bone in roast is cooked. Unflavored gelatin is made by boiling clean animal bones in unflavored liquid, filtering the collagen that rises to the top, and drying it. The gelatin is formed into sheets or made into a powder by grinding it. Gelatin is not only used in desserts and as a thickening agent in food, but it is also used to thicken health and beauty products and as a protective film medium in photography.

Swelling

Gelatin must first swell in cold water to achieve its maximum gelling potential. To swell the gelatin, pour 1/4 cup of cold water in a bowl and sprinkle 1 tbsp. of gelatin over the water. Allow the gelatin to swell for 5 minutes before dissolving it. If gelatin is not allowed to swell, it may not gel at all when mixed with other ingredients. If you use gelatin sheets, soak five sheets in 1/4 cup cold water for 5 minutes, squeeze the sheets gently with your hands, and place them back in the water to be dissolved.

Dissolving

Dissolving gelatin is the main step which combines the gelatin and the water, or liquid, it is mixed with. After gelatin goes through the swelling process, add 1/4 cup of hot water to the swollen granules or sheets, and stir it with a spoon until no granules or sheets remain in the water. If you are making flavored gelatin, add sugar and other ingredients that need to melt in this step too.

Mixing

Mix the gelatin with other liquids after it is dissolved. Add 2 cups of total liquid per 1 tbsp. of gelatin. If you swell and dissolve the gelatin with water, only mix in an additional 1 1/2 cups of liquid per 1 tbsp. of gelatin used. Add fruits and other chunky ingredients while the gelatin mixture is still warm, so the chunks can be dispersed throughout the gelatin as it solidifies and sets.

Setting

Pour the warm gelatin mixture in a mold, onto a sheet, or in individual serving dishes while the liquid gelatin mixture is still warm. Place the liquid in refrigerated temperatures to set. The time the liquid takes to set depends on the amount of total gelatin being used and the shape of the form. If the gelatin is poured on a sheet pan in a thin layer, for example, it solidifies much faster than if it is poured into a large mold. Cover the gelatin as it sets to avoid a thick, tough skin from forming on the exposed surface.

Tags: cold water, gelatin mixture, tbsp gelatin, animal bones, gelatin mixture still, gelatin swell, gelatin with

Inexpensive Wedding Food Ideas

Choose cheap, tasty foods for an unforgettable wedding reception.

Food at the reception is often one of the larger expenses of a wedding. You can keep the cost down by going with a buffet; making your own food is another way to keep it under budget. Guests at the wedding do not require food to be expensive or fancy; they just want it to be tasty.

Potato Bar

Have a potato bar at the wedding. You can make it baked or mashed, depending on your preference. Put the mashed potatoes in martini glasses to make it more elegant and fun. The baked potatoes can be wrapped in foil or just arranged on a platter in their skin. Provide plenty of toppings that guests can put on themselves: butter, shredded cheese, sour cream, chives, green onions, bacon pieces and seasonings.

Pasta Bar

Pasta is another inexpensive food. Have large bowls of several types of pasta from which to choose. Spaghetti with meatballs is a favorite with most people; also provide a meatless variety for guests who may be vegetarian. Baked ziti, macaroni and cheese or lasagna are also perennial favorites. Choose a pasta with a green pesto sauce for more colorful table. You can also provide a cold macaroni salad for those who want a lighter version of pasta.

Dessert Reception

If your wedding is after 7 p.m., you can get away without serving a meal, assuming everyone ate before coming to the wedding. Instead of dinner, provide a dessert reception. Set up tables with cupcakes, candy, cookies and brownies. Set up a station where guests can make ice cream sundaes with chocolate sauce, nuts, bananas, strawberries and other toppings. Save cutting your wedding cake for the end; pack each person's piece of cake in a little box to take home, since they have probably eaten their fill of dessert already.

Barbecue

Barbecue food is inexpensive and nice for an informal wedding. Most large restaurants cater for large crowds; you just may want to transfer the food from the take-out containers to a glass or metal dish. Pulled pork, ribs, barbecue chicken and baked beans laid out on the buffet table is perfect for an outdoor or western-themed wedding reception. If you are having the reception at someone's home, you could cook out yourself. Hamburgers, hot dogs, coleslaw and potato salad are easy and inexpensive.

Tags: also provide, just want, wedding reception, your wedding

Fun Facts Cilantro

This herb shows up in ancient history books as well as today's hottest cuisine.

Cilantro is a zesty herb belonging to the carrot family with roots that go back to ancient times and traditions. It is considered to be one of the first Old World plants in North America, dating back to 1670, when the British first brought it to Massachusetts. Cilantro flourishes in today's cuisine. It is a popular garnish to many Mexican dishes and a refreshing addition to a summer salad.

History

Cilantro is old. Over 2,000 years ago, the herb could be found flourishing in the famous Hanging Gardens of Babylon. Ancient Hebrews used cilantro in their traditional Passover meal. Coriander, a spice that comes from the dried seeds of the same plant, even makes an appearance as an aphrodisiac in "Tales of the Arabian Nights."

Health Benefits of Cilantro

The Chinese used the herb in potions, claiming it had the power to give someone immortal life. While that benefit has yet to be proven, eating cilantro can aid your digestive processes, relieving pain from intestinal gas. Cilantro may even be helpful in treating urinary tract infections as it soothes inflammation. Because the herb is so rich in vitamins, other healing benefits include relieving stress, headaches and nausea.

What's in a Name?

Cilantro is also sometimes called Chinese parsley, and is often confused with parsley because the green feather-like leaves of both plants have a similar look. One way to tell them apart is to smell them. Cilantro is the one with the strong, pungent aroma. Cilantro can also be confused with the spice coriander, which comes from the seeds of the same plant.

Does Anyone Know What it Tastes Like?

There is wide discrepancy among opinions about the taste of cilantro.The herb has a somewhat mystifying taste and aroma that can be difficult to describe. While most people like its fresh and pungent flavor, there is a small minority of people with a strong dislike for cilantro, claiming the herb tastes "soapy." It is thought that the preference may be genetically determined, as many people of European descent claim an aversion to the herb.

Tags: Cilantro also, comes from, confused with, same plant, seeds same

Make A Demi Glaze

Add homemade demi glaze to your gravies for a restaurant-quality dish.

A demi glaze, also called demi glace, is the secret weapon chefs have in their arsenal for making highly flavored sauces and gravies. It adds more flavor to gravies and sauces than stock alone since it is a concentrated version of stock. A demi glaze is a reduction sauce prepared by reducing stock down to one-half the original volume. Many home cooks elect to use packaged demi glazes to save time, but a homemade version is not difficult.

Instructions

1. Bring the stock to a boil over high heat in the saucepan.

2. Whisk together the cornstarch and water and add to the boiling stock.

3. Boil the stock for one minute.

4. Lower the heat to medium-low so the stock simmers.

5. Cook the stock until it has reduced to two cups and evenly coats the back of a spoon.

6. Use the demi glaze on its own as a sauce, or replace stock in gravy or sauce recipes with an equal amount of demi glaze for a more concentrated flavor. Use less of the sauce or gravy made with demi glaze than you would of the sauce if you used only stock. Refrigerate for up to one week or freeze for up to one month.

Tags: demi glaze

Potato Bar Ideas

Dress up your baked potatoes with a tasty selection of toppings.

Baked potatoes are not only delicious, they can also be a classy and sophisticated appetizer or side dish if you are entertaining. Dress up your baked potatoes with an appetizing potato bar filled with topping choices, and upgrade this homely side dish to a standalone centerpiece that is sure to impress.

Garlic Broccoli

Add some garlic broccoli to the potato bar for a tasty hot selection to top off baked potatoes. Garlic broccoli is simple to make and can be quickly cooked using either fresh or frozen broccoli. Heat about a tablespoon of olive oil over a medium flame with a few cloves of minced garlic. Saute the garlic until it is fragrant and slightly browned and add the broccoli. Mix well to cover all of the broccoli pieces with garlic and oil and cook until the broccoli is slightly softened, but not mushy.

Place the broccoli on the potato bar in a warming tray. If you don't like broccoli, you can also make this dish with cauliflower.

Cheese Selection

Don't limit your potato bar to just one kind of cheese. Offer several varieties of shredded cheese, such as cheddar, mozzarella or flavored cheeses. Impress your guests with a spreadable cheese, such as soft cream cheese with chives and onions. The creamy texture of a spreadable cheese goes well with the creaminess of the baked potato. If you want to make a pourable cheese, melt one stick of butter with 1/2 lb. cheddar cheese and add 1 8-oz. container of sour cream. Mix well to incorporate all the ingredients and heat just before serving.

Salsa

Salsa is a popular choice for baked potatoes, adding a little kick and spice that some people love. You can serve a ready-made salsa from a jar, choosing either spicy, mild or medium, or you can make your own salsa using canned tomatoes.

To make your own salsa, add canned tomatoes to a large pot and turn the flame on to low heat. Add two chopped bell peppers, 10 cloves chopped garlic, 1 cup chopped onion, salt and pepper to taste and 1 tsp. chili powder.

International Styles

For a Tex-Mex style baked potato, add refried beans, sauteed onions, fresh cilantro, salsa and sour cream to your potato bar. For a Mediterranean theme, offer hummus and parsley or feta cheese and chopped olives. For some Southern comfort, slather on sour cream, crumbled bacon bits and sharp Cheddar cheese.

Tags: sour cream, baked potato, baked potatoes, baked potatoes, baked potatoes with, broccoli potato

Hints For Chili Cookoffs

Use only the freshest ingredients in a chili cookoff.

Chili cookoffs are a time of showing off mad cooking skills, especially for those of a manly persuasion. Both those who organize the cookoff and those who participate can make the event go much smoother by following some simple ideas. If everything is done properly, after the first-place prize is declared and the picture taken for the local newspaper, almost everyone will go home also feeling like winners.

Event Pre-planning

Write up clear and simple rules as to who can participate, what counts as chili, what the participants need to do the day of the event, what they can do in advance, and what rewards are given. Designate specific people to handle tasks such as ensuring all supplies are available, participants are registered, and crowd control. Have plenty of room with available table space for participants and guests.

Organization

Start the event on time and keep it on time. Have volunteer emergency runners and go-fers for those last minute items and details that need to be worked out. Provide the tasting judges with a template noting the specific qualities they should be looking for in a chili, along with a scoring system so all judges operate from the same scorebook. Have the judges do a blind tasting so they do not know which chili belongs to which contestant. Have an opportunity for the guests to sample the chilis and vote on their "people's choice." An easy way to do this is to provide a mason jar by each pot of chili and give each guest one pinto bean. Each judge drops the bean in the jar of their favorite and the most beans wins.

Participating

Participants should have a clear understanding of what is expected of them. Do not violate the rules or you may be disqualified before you have an opportunity to compete. A chili cookoff is generally not the time for experimentation, so ensure you use a tested and perfected recipe. Create a comprehensive check list of all the necessary tools, ingredients and cooking equipment. Follow the list carefully before packing up to go to the cookoff.

Cookoff Day

If places are not assigned, arrive early to claim a prime spot. You want the wind to blow your smoke into other contestants' areas, not to have their smoke blow into yours. Arrange your shade to keep it from being a long, hot day with the sun on you. Lay out the equipment, tools, and ingredients in the order you will use them. Double check to ensure nothing has been forgotten, and if it has, send a teammate out to retrieve it. Believe in yourself and your recipe. If you see another contestant doing something interesting with his chili, take note, but do not attempt to emulate him at the last moment.

Tags: chili cookoff, tools ingredients

Make Peach Preserves

Make Peach Preserves

Fresh peaches are delicious eaten on their own, sliced over cereals and ice cream or made into pies and cobblers. You can enjoy their sweet flavor year-round by making jam during the summer peach season. This recipe makes 7 cups or 7 (8-oz.) jars.

Instructions

1. Wash jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each jar. Drain. Keep the jars hot by transferring them to a cookie tray and placing it in a 200-degree F oven.

2. Prepare the lids by placing them in a saucepan of gently boiling water.

3. Place the peaches in a colander and rinse them under cool running water. Cut the peaches in half, then remove and discard the pits. Place the fruit in a food processor and process for 35 to 45 seconds until it is quite smooth.

4. Measure the crushed peaches into a 6- or 8-qt. pot. Stir sugar and lemon juice into the fruit and mix well. Bring the mixture to a full rolling boil over high heat, stirring constantly.

5. Add fruit pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly to prevent scorching.

6. Remove the jam from the heat and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the tops.

7. Wipe the jar rims and threads with a clean, damp cloth.

8. Remove the jar lids from boiling water using tongs and place them on a paper towel. Wipe them dry.

9. Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.

10. Check the seals after 1 hour to make sure the lids are curving down.

Tags: boiling water, full rolling, full rolling boil, Make Peach, Make Peach Preserves

From What Part Of The Wheat Plant Is Wheat Germ Oil Made

Oil derived from wheat germ has medicinal purposes.

The oil found in wheat germ is highly nutritious and used for medicinal, cosmetic and culinary purposes. The germ is actually the wheat stalk's embryo, which makes up only 2.5 percent of the actual plant. Though it is sometimes used for cooking, the benefits of the oil are better experienced when it is consumed in its natural cold-pressed state.

Wheat Plant Anatomy

The wheat plant is the product of a root and shoot system of growth, with each stage of development offsetting the next until it matures to its proper height. At the crown of the plant is the ear, sometimes referred to as the spike, which can be the home to many "spikelets," or buds. The seed of the plant lies within its buds, and serves a reproductive function. Furthermore; within the seed is its embryo, also known as the plant's germ. It is from this minuscule part of the plant that wheat germ oil is extracted.

Wheat Germ Oil Extraction

To obtain wheat germ oil from the plant, the germ must first be separated from the seed. Then, the oil is pressed out of the germ in a process known as cold press. Cold press means that the oil is extracted from the seed at a temperature less than 80 degrees F. It is a long process and, for that reason, cold pressed oils tend to be more potent and more expensive than any other oil extraction process. The result of cold pressing is a light golden oil, high in healthy fats and alcohols.

Properties

One of the main properties of wheat germ oil is its high level of Vitamin E, which is higher than any other oil --- approximately 200mg per 1/2 cup -- according to Annette Heisch's book "Oil and Vinegar." The oil is also high in octacosanol, which is a medicinal fatty alcohol found in plant waxes. Additional nutrients include high contents of saturated fatty acids, such as palmitic, oletic (a form of omega-9), linolenic (omega-3) and linoleic (omega-6) acids.

Benefits

Wheat germ oil has long been researched and used for its benefits in sports nutrition. The oil has been known to increase the metabolism and maximize oxygen intake, due to the high presence of octacosanol, according to the book "Sport Nutrition: an Introduction to Energy Production and Performance" by Asker Jeukendrup and Michael Gleeson. This alcohol can also be responsible for improving cardiovascular health. For topical applications, wheat germ oil can help cure skin-related conditions, such as psoriasis and eczema. Additionally, the oil can help improve the blood's circulation in the skin, when massaged onto the skin.

Tags: wheat germ, from seed, germ from, plant germ, than other, Wheat Germ, Wheat Plant

Make Goulash

Goulash is a dish made with meat, vegetables and macaroni mixed. It will take you about an hour to prepare and cook this meal, so it's perfect for busy families. It's also one way to get children to eat vegetables. Here's the recipe.

Instructions

1. Remove the middle of the cabbage. Hold cabbage under warm water to loosen the leaves. Pull off 6 large leaves.

2. Boil water with salt.

3. Place cabbage in the salt water and cook for 3 minutes.

4. Boil 2 cups of water in another pot.

5. Place macaroni in the boiling water for 7 to 10 minutes.

6. Chop the onion.

7. Brown the hamburger and onion in a large skillet.

8. Drain the grease.

9. Add the bay leaves to the meat and onions. Mix in the bouillon cubes, vegetables, cabbage, corn and macaroni.

10. Cook in the skillet on medium high heat for 10 to 15 minutes. All of the ingredients must be mixed well.

11. Sprinkle cheese and olives on the top of the dish.

12. Remove from the heat and serve.

Tags:

Homemade Diet Food

Fill your freezer with meals for your diet plan.

Portion control is an important component in many diet plans and prepared diet meals are manufactured with this in mind. While they may be convenient, they can be quite expensive and generally are not the most tasty things to eat. Have the best of both worlds by creating your own homemade diet food. You'll have the convenience of a frozen meal when you're short on time and you can enjoy food that tastes good for less money.

Instructions

1. Chop your favorite vegetables into similarly sized pieces. Most vegetables have very few calories, so add a large amount of your favorites to bulk up your meal. You will be able to eat more food for less calories, allowing you to feel full while still losing weight.

2. Place all of the vegetable pieces into a steamer insert and put the insert into a pot of water. Heat the water on the stove until the water is boiling, then steam the vegetables just until they are barely tender. Remove the steamer insert and rinse the vegetables with cold water to stop the cooking process.

3. Cook brown rice and whole wheat pasta separately until they are al dente. Do not cook them completely, as they will have additional cooking time when you heat the finished meals.

4. Dice the chicken breasts if you wish or leave them whole. Cook them in the microwave until they are no longer pink. Cook the chunks of lean beef in the same way. Watch the food carefully, checking after every minute of cooking, so that you don't overcook the meat.

5. Arrange the food onto freezer-safe portioned plates. Place a layer of rice or pasta at the bottom of the plate. Center the meat on top of it and surround the meat with a large portion of two or more vegetables. Cover the entire combination with one measured serving of marinara sauce or fat-free gravy.

6. Cover the plates with their lids. Place a piece of freezer tape on the lid and mark it with today's date. This will help you to keep track of how long your meals have been in the freezer. Place the meals in the bottom of the freezer in a single layer until they are frozen solid, then stack them in a convenient manner.

Tags: until they, steamer insert

Cook Broccoli Properly For Nutritional Benefits

Broccoli is a cruciferous vegetable.

Broccoli is a member of the cruciferous family of vegetables, which includes cabbage and cauliflower. According to Food Reference, the vegetable has been around for about 2000 years and was first cultivated in Italy's Calabria province. Broccoli provides vitamins A and C, along with potassium and iron. It is also known for containing phytochemicals that, states Food Reference, help stop cancers from forming. Broccoli is at its most nutritious when it is lightly steamed or stir-fried and still bright green. Stewing or boiling will allow the nutrients to leech into the cooking liquid.

Instructions

1. Rinse broccoli in clean water.

2. Cut broccoli into similarly-sized pieces.

3. Place broccoli in a steamer.

4. Place the steamer in a pot or saucepan of boiling water.

5. Reduce heat to medium and cook the broccoli just until it turns bright green. It should be tender-crisp. If it turns dull green, you have cooked it too long.

Tags: bright green, Food Reference

What Chocolate To Use When Making Fondue

Chocolate fondue creates a wonderful, post-dinner aroma. When it's served with fruit, it is slightly less decadent than other chocolate desserts. Variations on the theme will delight your guests.

Chocolate Chips

Create a delicious chocolate fondue with chocolate chips. Mix one package (12 oz.) of chocolate chips with 2/3 cup of heavy cream in a heavy saucepan set on low to medium-low heat. Stir continuously until the ingredients are melted. Add 1 tbsp. of vanilla extract and serve in a fondue pot.

Milk Chocolate

Milk chocolate's rich creaminess tastes great with fruit and other fondue dessert foods. Place a 12 oz. package of milk chocolate chips or a 12 oz. bar of milk chocolate, broken up into pieces, in a heavy sauce pan. Add 2/3 cup of half-and-half and stir constantly over low heat until the chocolate melts.

White Chocolate

White chocolate is rich and creamy, but has no chocolate flavoring. It's made by adding vanilla, cream and sugar to cocoa butter. It's delicious as a fondue chocolate. Heat 3/4 cup of heavy cream in a heavy saucepan until it's hot--about three minutes. Add a 12 oz. package of white chocolate pieces and stir until they are melted. Add 1 tsp. of vanilla and serve.

Cocoa Powder

Create delicious fondue with cocoa powder. Pour 1 cup of cocoa powder in a cup and put it aside. In a heavy sauce pan, mix together 1 1/2 cups of sugar, 1 1/4 cup of corn syrup and 1 1/2 cup of water. Heat the ingredients on medium heat until they boil. Let the mixture simmer for 15 minutes, then slowly add the cocoa. Slowly pour in 3/4 cup of heavy cream. Put a 5 oz. bar of milk chocolate into the mixture. Heat until it's all melted and serve.

Tags: chocolate chips, heavy cream, milk chocolate, chocolate rich, cream heavy

Make A Detroitstyle Coney Island Hot Dog

Coney dog

Like Cincinnati's five-way-chili, Philly's cheesesteak and Chicago's deep-dish pizza, Detroit has its own local signature junk food: the Coney Island chili hot dog and loose meat chili-burger. In fact, there are hundreds of Coney Island hot dog restaurants in Michigan, and they all originated from two side-by-side restaurants on downtown Detroit's Lafayette Street, founded by the Greek immigrant Keros brothers right after World War I.

Instructions

1. Freeze the ground hamburger meat, then remove it from the freezer and regrind it in a food processor or an old-fashioned meat grinder.

2. Heat the vegetable oil in a non-stick pan. Add the chopped yellow onions and brown them. Add the ground meat and brown with the onions.

3. Add the garlic clove, chili powder, cumin, oregano and a pinch of cinnamon.

4. Add the water and bring the chili to a boil. Simmer for 30 to 45 minutes, or until the water has evaporated. Season to taste with salt and pepper.

5. Put the chili in a separate container and wipe the pan dry. Put the hot dogs in the pan and cook until the skin is lightly crisp. Place the dogs in their buns. Add the chili and a stripe of classic yellow mustard on top.

Tags: Coney Island

Make Steak Tacos

Tacos are a hugely popular dish and be very easy to cook. The following steps detail exactly what ingredients you need to make delicious, irresistible steak tacos. The recipe is quick and there’s very minimal clean up when you’re done.

Instructions

Make Steak Tacos

1. Hammer both sides of the flank steak with the meat tenderizer, then cut it into thin strips.

2. Season the steak with the chili, garlic and ground black pepper.

3. Cut the lime in half and squeeze it over the steak, then set the strips of steak aside.

4. Heat a skillet on medium and add your preferred amount of olive oil.

5. On a clean cutting board, dice the bell peppers and onion. You can also season these if you wish.

6. Add the steak to the skillet and let brown. Squeeze the remaining half of the lime over the steak.

7. Add the onions and bell peppers to the skillet and stir.

8. Remove from the skillet and fill the tortillas, topping them off with shredded cheese.

Tags: bell peppers, Make Steak, Make Steak Tacos, over steak, Steak Tacos, steak with

Low Carb Snack Foods

Low carbohydrate snack foods are an excellent way to boost and sustain energy levels. These snacks are typically easy to prepare, like raw vegetables, and can be eaten on the run. Some low-carb snack foods offer a rich source of protein that satisfies hunger pangs. Foods high in protein, like shellfish and peanut butter, metabolize slowly and do not have a high sugar content. This means you will have energy and be alert, but will avoid a sugar crash several hours later.

Mozzarella Cheese

One ounce of mozzarella cheese made with skim milk has only one gram of carbohydrates.

Shellfish

Steamed shellfish like crab and shrimp have no carbohydrates.

Hard-Boiled Eggs

One cup of hard-boiled eggs contains about two grams of carbohydrates.

Jerky

Turkey jerky provides about one gram of carbohydrates per serving.

Vegetables

Raw vegetables like cucumber slices and celery sticks have less than two grams of carbohydrates per one-cup serving.

Peanut Butter

Peanut butter contains about three grams of carbohydrates in one tablespoon serving.

Dill Pickles

Dill pickles contain no carbohydrates and offer guilt-free snacking.

Tags: grams carbohydrates, contains about, gram carbohydrates, snack foods

Make Raspberry Cheesecake

Make Raspberry Cheesecake

Cheesecake is a long-time dessert favorite for many. This fruity twist on the traditional treat is absolutely exquisite. Here are some helpful tips to help you create your own raspberry cheesecake:

Instructions

Make Raspberry Cheesecake

1. Preheat oven to 400 degrees Fahrenheit. Grease the bottom and sides of a spring-form pan with cooking spray. Using a spoon, press the wafer crumbs to the bottom and sides of the pan.

2. Combine cream cheese, cornstarch, vanilla extract, eggs, sour cream and sugar in a large mixing bowl. Mix until smooth. Use an electric mixer for best results.

3. Puree one cup of raspberries in a food processor. Pick out and discard the seeds. Add the raspberry puree to the cheesecake mixture. Use a fork to swirl the raspberry puree into the batter. The cheesecake will be more aesthetically pleasing this way than if you stir the puree into the batter.

4. Pour the mixture into the greased pan. Bake for approximately 50 minutes. Let the cheesecake cool for two hours at room temperature. Keep the cheesecake refrigerated for several hours or overnight.

5. Remove the rim of the spring-form pan and use the remaining one cup of raspberries to decorate the top of the cheesecake.

6. You’re done! Serve chilled or microwave for 20 seconds to warm. Vanilla ice cream is an excellent complement to this decadent treat.

Tags: Make Raspberry, Make Raspberry Cheesecake, bottom sides, into batter, puree into

Unusual Ways To Liven Up A Chili Dog

Add unusual condiments to your chili dog for a one-of-a-kind taste sensation.

With today's hectic pace, it is almost a given that you will probably cook hot dogs for dinner at least occasionally. However, you don't have to serve the same boring hot dogs with a dab of canned chili sauce on them every time. Liven up your chili dogs with some unusual accompaniments that will make your mouth water and impress even the most finicky eater.

BBQ Chili Dog

If you love a Southwestern twang in your food, add a dash of barbecue sauce to your chili dog. You'll still get the chili dog taste, but you'll also enjoy the smoky enhancement of barbecue. A barbecue chili dog can be as unique as the type of sauce you use. You can find numerous varieties of sauce in your local grocery store, including honey barbecue sauce, smoky barbecue sauce and even chipotle barbecue sauce.

Bacon Chili Dog with Cheese

Add a little crunch to your chili dog with bacon crumbles. The bacon also adds a salty maple flavor. Top with a bit of shredded cheese to bring out the flavor of the bacon. Most grocery stores now carry a wide variety of bacon. If you are trying to watch your fat intake, top a turkey hot dog with turkey bacon crumbles.

Vegetarian Chili Dog

Top your hot dog with vegetarian chili instead of meat-based chili sauce. One hot dog vendor, Steve Malone of Birmingham, Alabama, creates a vegetarian chili sauce by mixing southern relish with vegetarian chili for a unique hot dog topping unlike any other you've ever tried. Others like to mix sauerkraut and tomatoes into their vegetarian chili sauce to add additional flavor, crunch and variety.

Swiss Cheese and Chili

Top your hot dog with the traditional chili sauce, but add Swiss cheese on top instead of the typical cheddar cheese. For even more flavor, you may want to add a couple of different types of Swiss cheese, such as Lorraine and Baby.

Spice it Up

If you like your food spicy, then add toppers to your chili dog such as onions, jalepenos, hot sauce or even the milder banana peppers. There are many different levels of heat in hot peppers as well. You can choose an extremely hot pepper to add to your chili dog or go with a milder heat.

Tags: your chili, chili sauce, barbecue sauce, vegetarian chili, bacon crumbles

Make Giardiniera

No Chicago Italian beef sandwich is complete with a side of Giardiniera. Giardiniera is a pickled condiment that combines vinegar with peppers, spices, olives, celery, cauliflower and olive oil. Some Italian variations replace the hot peppers with carrots, onions and zucchini. In Chicago, it is also commonly used as a topping for sausage sandwiches.

Instructions

1. Toast the pickling spices in a pan over moderately high heat until lightly toasted and fragrant. Cool slightly.

2. Put the pickling spices in a small square of cheesecloth to make a sachet. Tie it with kitchen twine.

3. Place the vinegar, water, sugar and spice sachet in a large, non-reactive stockpot. Add salt and season with pepper to taste. Stir to combine and bring to a boil.

4. Add the onions, green olives, carrots, pepperoncini, serrano pepper and garlic cloves when the sugar dissolves. Simmer the giardiniera for 3 minutes. Remove from heat and set aside to cool.

5. Place cooled giardiniera in a plastic container. Stir in olive oil. Chill and stir occasionally. Refrigerate the covered giardiniera for at least 2 days to give the flavors time to blend. Giardiniera will keep in a refrigerator for 3 months.

Tags: pickling spices

Where Did Blues Music Come From

The blues is a musical genre distinctly American, one that has given birth to almost all popular forms of modern music from jazz to rock 'n' roll. Its origins rest in the deep south of the United States, in the oppressive environments suffered by African-Americans in the years after slavery, during segregation and the Great Depression as a means to express the sadness and doubt of a people. It is nothing short of ironic that the blues would rise to become one of the most popular musical genres of its day and have an influence that is still felt through the songs being crafted in modern times.

The Origins of Blues Music

The blue's origins relate to the struggles of the south's heavy African-American population in coming up through slavery and entering into a world of inequality, hatred and contempt. The term "blues" is derived from the phrase "blues devils," which means sadness or deep depression. The term appears as early as 1798 in George Coleman's short play, "Blues Devils."

Music developed from these feelings and climate in the deep south of the United States as 12-bar style songs. The term "twelve-bar blues" was created by the song structures of early blue's artists utilizing chord progressions using only the first 12 bars of a sheet of music. This created short, quickly played tunes that would eventually lead to modern radio formatted "three minute pop song."

The First Blues Songs

W.C Handy, a composer and musician of a band known as the Mahara Minstrels, discovered blues music (no news for the deep south) while on a tour of Mississippi during the early 1900s. "According to Handy, while he was waiting for the train," writes about.com, "he heard the unforgettable sound of a man running a knife against the strings of his guitar while he sang, 'Goin' where the Southern cross the Dog.'" A decade later, Handy would publish "Memphis Blues."

The first blues song recorded is reported to have been, "Laughing Song" played by George W. Johnson in 1895. Handy was a bit of a late comer when compared with earliest recordings, but what is significant about his songwriting is the way it caught fire with the people its message represented, the common folk.

The Popularity of the Style Spreads

Blues music spread as people migrated from the deep south to northern states of America in search of work during the Great Depression. When they left their homes, they brought the music with them, and it encouraged the spread of an already well-liked southern art form.

In the wake of that migration, in the 1930s, came one of the greatest influences on popular music of that day and perhaps all song construction going forward. Robert Johnson's landmark recordings, produced in majority in small studios and hotel rooms across the Mississippi Delta, provided the greatest expression of blues music of that time and perhaps since. "Cross Road Blues," recorded by Johnson in 1936, has been performed by artists such as Eric Clapton, Jeff Beck and Jimmy Page.

Blues Music and Rock 'n' Roll

Robert Johnson has been called by some the "grandfather" of rock 'n' roll for his songwriting techniques, vocal phrasing and far reaching impact on modern musicians. In 1986, he was inducted into the Rock & Roll Hall of Fame. The blues, with its melodically tight and easily adaptable song structures lent itself beautifully to the dominant musical form of the 20th century, rock 'n' roll.

Some of the most popular bands of their decades, Cream (a band that included Clapton), Led Zeppelin (Jimmy Page) and The Rolling Stones based most of their song structures off of the 12-bar songwriting constructs of Robert Johnson and other blues players of the deep south. Where the blues had been the most popular music of the early 1900s, rock 'n' roll took up the torch as the music of the everyman heading into the modern era.

Blues in the 21st Century

More bands (mostly white) have come out that bare blues influences over those that dominated the 1990s with their grunge aesthetic. Band of Skulls and The White Stripes are examples of bands that carry the banner waved by Johnson and W.C Handy in making music that is at once tightly woven, expressive and popular among the poorest of peoples. That is the true origin of the blues, for without the depth of emotion that comes with struggle, such a vital art form would not exist.

Tags: deep south, most popular, music that, Robert Johnson, song structures, Blues Music, blues music

Prevent Homemade Pies From Bubbling Over

There's not much better than a homemade fruit pie. All that bubbling fruit hot and mouth watering beneath that flaky layer of golden melt-on-your-tongue crust. The crust is pinched to perfection, all baked to the just right temperature. The only thing ruining your pie's chance of rivaling any cover-worthy award winning pie is the fruit that has bubbled over the crust. Never have that problem again.

Instructions

1. Understand why the filling is bubbling over. The reason your filling is bubbling over is that there is so much heat and steam building up inside the pie as it bakes, that something has to give. Since the fruit or filling is the softest substance in there, it's going to find a way out.

2. Find a way to vent the steam without ruining the crust.

3. Keep the filling below the crust level. This option though not the best, leaves a little room inside the pie for the steam to raise the filling without going over.

4. Buy a piebird. If you can find one that is. Your grandmother might have one of these. Piebirds are little ceramic birds that you place in the middle of the pie. They are actually shaped and painted like birds with their heads thrown back and beaks open. They have small holes set in their hollow bodies. Set them in the pie with the open beak tip just outside of the top of the crust. The steam will go out through the piebird, leaving the pie perfectly intact.

5. Cut drinking straws. Can't find a piebird? No problem. Just cut up a plastic drinking straw and place them in the pie, preferably through little decorative splits in the crust and they will vent the steam just like the piebirds. Macaroni can also be used in place of the drinking straws. And there you have it, a perfect, non-filling-bubbled-over pie.

Tags: bubbling over, drinking straws, filling bubbling, filling bubbling over, fruit that, vent steam

Fondue Set Instructions

Get your guests involved in the cooking with a fondue party.

Fondue is a traditional Swiss form of cooking that involves a communal pot of hot cheese, oil or chocolate in which you cook or dip your food. It is a great alternative to conventional cooking and is great fun for a group of people to enjoy together. Everyone can cook as much or as little as they like and customize their meal to their own preference. However, there are a few general safety precautions to be aware of because of the use of a flame, hot liquid and raw food.

Instructions

Preparation

1. Chop a variety of meats and vegetables into bite-sized pieces and set them aside. If you're having a chocolate fondue, use chopped fruit instead.

2. Prepare several flavors of dipping sauce for the cooked meats if desired.

3. Place the fondue pot in the center of the table and assign two to three fondue sticks per table setting. Each stick has a different color, which will help you identify your food when cooking. Fill the pot with your choice of oil, cheese or chocolate.

4. Fill the fondue burner with bottled gel fuel or insert a gel fuel cartridge. Replace the burner lid so the air holes are open. Using matches or a barbecue lighter, ignite the fuel. Carefully rotate the lid of the burner so the air holes are slightly closed, but not completely. This is how you adjust the temperature.

Cooking

5. Once the oil, cheese or chocolate is heated through, you can begin cooking. Adjust the temperature as needed throughout the process.

6. If using oil, place a piece of meat or vegetable on the end of a stick and place it in the pot. Cheese and chocolate fondues are only for dipping; raw meat cannot be cooked in them. Monitor the items you've placed in the pot and remove them once they are cooked through.

7. Once finished, rotate the burner lid until all air holes are completely closed to extinguish the flame.

Tags: cheese chocolate, burner holes, rotate burner, your food

Refreeze A Turkey

Mmm! Roast T\turkey, but what how do you store the leftovers?

This may come as a surprise to most, but you do not have to eat your turkey all at once. This is especially welcomed news for small families and singles. Leftovers will happen, so here's store them safely to enjoy later on.

Instructions

1. Cut up and divide out the remaining turkey portions on a cutting board or safe surface. Do this when the meat cooled enough to prevent burns. You also will want it cold to prevent melting of plastic bags and storage containers.

2. Portion the turkey into containers accordingly. You may also want to freeze it right on a dinner plate along with sides. Make sure the containers are all airtight.

3. If you are using the turkey for sandwiches, portion the meat and then wrap in aluminum foil or plastic wrap and place a few separate portions (enough for 1 or 2 sandwiches) inside the bag. Make sure the bag is sealed and no air can get in or out. This will prevent freezer burn and keep the meat tasting fresher longer.

4. Cut up the drumsticks and wrap in plastic wrap, use freezer wrap if possible and place in plastic freezer bag(s). Portion out only what you will eat in a few meals.

5. If you would like to make a casserole with the turkey, simply make the casserole with the unfrozen turkey inside and then freeze the entire casserole in a glass or freezer safe, airtight container. Allow proper time for thawing (at least 1 - 2 days) before serving.

6. Freeze cut up turkey with stir-fry vegetables and use for a quick meal. Add the sauce after the turkey and vegetables are thawed.

7. Frozen turkey can last up to four months if stored properly and not re-frozen.

Tags: casserole with, make casserole, make casserole with, Make sure, plastic wrap

Make Waldorf Salad

Purported to have originated in the late 19th century, the Waldorf salad has become a favorite with many people. Offered in restaurants across the world, the process for making a Waldorf salad at home is simple, and requires nothing more than a few basic ingredients.

Instructions

1. Wash the celery, apples and grapes thoroughly before beginning to prepare the salad. This is important, as the peels on the apples and grapes are left in place for color.

2. Chop the celery and apples. The chop can be coarse or fine, depending on personal preference.

3. Slice the grapes into sections. Red seedless grapes are usually recommended.

4. Add the chopped or sectioned walnuts. If possible, toast the sections for a few moments in the oven, then allow them to cool before adding to the grapes, celery and apples.

5. Prepare the lettuce by rinsing and gently tearing into sections that can serve as a bed for the salad proper. Using Romaine lettuce instead of the iceberg variety will enhance the presentation.

6. Prepare the dressing. Mix mayonnaise, lemon juice, and the salt and pepper. Pour over the apples, walnuts, celery and grapes, then gently toss.

7. Chill the mixed ingredients until just before serving. Arrange the lettuce on a serving plate and spoon the salad onto the bed of lettuce. Serves two.

Tags: celery apples, apples grapes, into sections, Waldorf salad

Freeze Homemade Ham Salad

Make a sandwich spread using leftover ham.

If you have leftover ham from a holiday dinner, transform some of it into ham salad. You can spread ham salad onto bread to make hearty sandwiches or serve it atop lettuce. One way to make the the rich spread is by combining cooked, chopped ham, hard boiled eggs, pickle relish, mayonnaise and mustard. If you make more than you can eat within a few days, freeze the extra portion to enjoy at a later time.

Instructions

1. Transfer freshly made ham salad to a freezer-safe plastic storage container. Allow a 1/2 inch headspace to allow for expansion.

2. Wipe any ham salad off of the container's rim using a paper towel. Press an airtight lid onto the container securely.

3. Place the container in a plastic freezer storage bag, if you want to provide another layer of protection from moisture and further prevent freezer burn. Write the storage date on a piece of freezer tape or masking tape and attach it to the container or bag.

4. Freeze the ham salad in a freezer set at 0 degrees Fahrenheit for one to two months. Thaw the salad in your refrigerator when you're ready to eat it.

Tags:

Grill Fruit For Entrees Sides & Desserts

Most people grill steaks, burgers and chicken for the main dish or entree. Grilling fruits for entrees, sides and desserts can add flavor to the entire meal, and it makes for easy clean-up. The high heat of grilling brings out the sweet and tart flavors and caramelizes the sugars. Here are some helpful tips for bringing out the flavors of fruit by grilling.

Instructions

1. Choose fruits that have both sweet and tart flavors like nectarines, mangoes, peaches and even grapes.

2. Skewer pineapple chunks, avocado and scallops onto a wood skewer. Dip into a marinade mixture of lime juice, jalapeno and cilantro and grill for eight minutes.

3. Grill mangoes by slicing and placing directly on the grill. Turn these often and grill for three to five minutes. Pairing mangoes with a salad and vinaigrette dressing makes a great summertime side.

4. Spoon other fruits like blueberries into the halves of fruits like peaches. Add a little brown sugar, seal in aluminum foil and place on the grill.

5. Grapes make a great fruit for entrees. They wrinkle when grilled, but add as a garnish to dishes like chicken and pork chops with a little drizzle of honey.

6. Pair grilled fruit with a light ice cream or sorbet.

7. Grilled peaches are another delicious dessert. Cut a peach in half, remove the pit and dip the exposed flesh in melted butter. Then twist the buttered area in granulated sugar, and place directly on the grill.

Tags: directly grill, fruits like, sweet tart, sweet tart flavors, tart flavors

Make Fruitfilled Ice Cubes

A fun way to spice up a drink is to cool it with fruit-filled ice cubes. Crystal-clear blocks of ice with pieces of fresh fruit frozen inside are sure to impress party guests. Though it may look like you spent hours preparing these special ice cubes, they are actually simple to make.

Instructions

1. Bring a pot of water to boil and then let it cool. Pour the cooled water into an ice cube tray. Ice made of boiled water turns out clear rather than cloudy.

2. Select a variety of fruit. Strawberries, raspberries, orange and lemon freeze well. Blueberries and cherries are small enough to use whole.

3. Remove skin, rind and seeds from fruit. Then and cut the fruit into pieces that fit in each section of the ice cube tray.

4. Drop a piece of fruit carefully into the water of each section in the ice cube tray. Allow excess water to spill out, leaving the sections full.

5. Place the ice cube tray into the freezer for several hours. Once frozen, remove the cubes from the tray, and you have eye-catching fruit-filled ice cubes to liven up your drinks.

Tags: cube tray, each section, each section cube, fruit-filled cubes, section cube, section cube tray

Is White Kidney Bean Extract Safe

Phaseolamine is an extract of the white kidney bean. Phaseolamine is marketed under several brand names as a "starch blocker," a supplement intended to cause weight loss by inhibiting α-amylase (alpha-amylase), a digestive enzyme that breaks complex carbohydrates into simple sugars. Many plants produce α-amylase inhibitors in their seeds where they function as insecticides or repellents. For example, wheat presents albumin fractions with multiple proteins adapted to inhibit several types of α-amylase. For this reason, the safety of starch blocking extracts as a dietary supplement was controversial.

Bad Reputation

The white kidney bean or cannellini shares a bad reputation for toxicity with light and dark red kidney beans. These beans cause episodes of nausea, vomiting and diarrhea if they are not cooked at high temperature for 10 or 15 minutes and then drained and washed before simmering till done. The bean toxin is a protein that binds to starches in cell membranes and blocks digestion, but it does not persist after high temperature cooking.

Amala Cancer Research Center, India

In 2005, Dr. Kuzhuvelil Harikumar, et al, of the Amala Cancer Research Centre, India, administered phaseolamine brand name "Phase 2" at 2 grams per kg of body weight for 90 days to male and female young adult rats. Writing in the International Journal of Toxicology, Dr. Kuzhevelil stated that phaseolamine had not produced any loss of body weight in the rats, nor did it damage kidney or liver function or change blood or lipid profiles. He concluded that phaseolamine was not a dangerous toxin or cancer risk.

Pharmachem Laboratories, Kearny, New Jersey

In 2006, Dr. Dilip Chokshi of Pharmachem Laboratories, Inc., Kearny, New Jersey, administered phaseolamine brand name Blockal at 2 grams per kg of body weight for four weeks to rats and reported the same results as Dr. Harikumar. Writing in the same journal, Dr. Chokshi concluded that the "Phase 2" active ingredient in Blockal was a safe dietary supplement. The International Journal of Toxicology is published in association with the American College of Toxicology headquartered in Bethesda, Maryland.

Weight Loss Claim

Phaseolamine marketing targets body builders and the obese with promises of weight loss. The premise of starch-blockers is that starch that passes undigested through the small intestine will then be eliminated through the colon with no absorption into the body. Thus, a reduction in digested calories will lead to weight loss the same as a reduced calorie diet.

Test of Weight Loss Claim

To test this claim, Dr. George W. Bo-Linn, et al, examined the feces of test subjects after high carbohydrate meals. Some test subjects were given a starch blocker and some were given a placebo. If the starch blocker had functioned as claimed, the carbohydrate content feces of subjects given the starch blocker should have increased by 400 kilocalories. Analysis of the feces showed no increase in carbohydrates being eliminated from the colon. Dr. Bo-Linn's conclusions were published in the December 2, 1982 issue of the New England Journal of Medicine.

Rebuttal of Weight Loss Claim

Dr. Gabe Mirkin, M.D. reported for CBS Radio News that starch blockers are unlikely to function as described in weight loss claims. He pointed out that if starch passes undigested through the small intestine and into the colon, the starch is then exposed to the colon's bacteria, which will ferment the starches, causing an episode of painful gas and diarrhea. Dr. Mirkin concluded that if supplements taken as starch blockers did not cause gas and diarrhea, then most certainly they had not blocked starches.

Tags: starch blocker, body weight, concluded that, Loss Claim, that starch, Weight Loss Claim, administered phaseolamine

Cure Salmon Eggs With Borax

One of the best baits to catch salmon with, in particular Chinook salmon in Pacific Northwest rivers, is salmon roe. Salmon roe are the eggs removed from a cleaned female salmon. The eggs themselves are too fragile to fish with in the raw state; however, after a little preserving with powdered borax they become tough enough to bounce along the bottom of the river. Powdered borax can be purchased at most grocery stores.

Instructions

1. Slit the underside of the salmon open with a sharp knife; do not plunge the knife in deep as you may cut through the egg skeins. Remove the two long strips of eggs. They are attached to a tough membrane.

2. Wash the eggs in cold clear water and pat them dry with paper towels. Lay the skeins on the board and cut across the egg strips every 2 inches. Each 2-inch section of eggs must remain attached to the membrane.

3. Pour a 1/4-inch layer of borax in a pan, covering the entire bottom. Lay the cut pieces of eggs in the pan on the borax. Cover the eggs completely with borax. Gently work the borax into each piece. Put the pan in a cool place, away from sunlight and water, to let the eggs dry.

4. Drying time will take two to three days. While the eggs are drying, turn the pieces over every 12 hours. Keep a space between the sections, don't let them touch.

5. When the egg sections have thoroughly dried, they will have a tough leathery appearance. Pick up each piece and shake the excess borax off. Put the pieces in zip-lock plastic bags and store them in the refrigerator. They can also be put in the freezer and kept for longer periods.

Tags: each piece

Make Kraft Microwave Macaroni & Cheese

Kraft Macaroni & Cheese is an inexpensive meal option for college students on a budget.

Children, teenagers and adults have loved Kraft Macaroni & Cheese for many years because of its great taste and ease of preparation. Cooking Kraft Macaroni & Cheese in the microwave cuts the preparation and cooking time by more than half. The microwavable version includes everything you need, including the bowl; this lets you make Kraft Macaroni & Cheese without having any dishes to clean when you are done.

Instructions

1. Remove the lid from the container and take out the cheese sauce package. Set the cheese sauce package to the side. Leave the elbow noodles and milk powder in the microwaveable container.

2. Add water to the fill line in the container. Either hold the microwaveable container under the kitchen faucet or fill a cup with water and pour it into the macaroni and cheese container.

3. Mix the milk powder and noodles into the water with the spoon. Place the microwaveable container in the microwave and set the timer to 3 minutes and 30 seconds. Start the microwave and let the noodles cook until they are tender and flexible.

4. Stir the noodles with the spoon once more and open the packet of cheese sauce mix. Pour the contents of the cheese sauce mix into the container and stir until the cheese sauce has covered all the noodles.

Tags: cheese sauce, Kraft Macaroni, Kraft Macaroni Cheese, Macaroni Cheese, microwaveable container

Tell If Balsamic Dressing Is Spoiled

Trebbiano grapes from Modena, Italy, are used to make balsamic vinegar.

Balsamic vinegar starts with a reduction made from pressings of Trebbianno grapes. Only grapes grown in Modena, Italy, can be used. The mixture is aged in wooden caskets like wine. Each year, the mixture is transferred to a different type of wooden barrel to absorb a new flavor. Seven different types of wood are used. The complex flavor of balsamic vinegar is developed over time. The most expensive balsamic vinegars are aged from 12 to as many as 150 years. There are specific ways to tell whether the dressing has spoiled.

Instructions

1. Smell the balsamic dressing. If it lacks an odor, that means the ingredients that impart the flavor have evaporated. So the vinegar has gone "bad" in the sense of having no taste. Cap the next bottle tightly to prevent evaporation.

2. Look at the dressing. Cloudy vinegar is called the "mother vinegar" and is actually used as a starter. If you don't like the appearance of it, remove it from the liquid by straining or filtering it.

3. Check the label on the bottle to make sure it contains vinegar. Vinegar is a preservative so there is no harmful bacteria. There will not be an expiration date on the bottle because the older the vinegar is the better.

Tags: Italy used, Modena Italy, Modena Italy used

Things To Make With Sour Cream

Sour cream and baked potatoes are a classic combination.

Thick, tangy, snow-white and creamy, sour cream has a wide range of uses for cooks, from beginners to advanced. Use full-fat sour cream if you've just started to cook with it. When you get to know it better, experiment with substituting non-fat versions. Use sour cream in dips, sauces, salads and baking.

Dips and Toppings

The quintessential dip is made with dried onion soup mix and sour cream. Mimic that onion soup mix by adding 1/4 cup of chopped scallions, 1/4 tsp. each salt and pepper and 2 tbsp. of dried onion flakes to 1 cup of sour cream. Create a healthier vegetable dip by grating radishes, cucumbers, and carrots. Salt lightly and put aside for 20 minutes. Squeeze the grated veggies in your hand to remove as much liquid as possible. Combine with sour cream. Another idea is to chop 1/4 cup of fresh herbs, your choice, and add to 1/2 cup of sour cream for an herb dip.

Sauces

Create a sauce with sour cream in two seconds flat, well, almost two seconds flat. When you're finished sauteing meat or poultry, add 1/2 cup of wine, broth, juice or water to the pan. Bring the liquid to a boil. Loosen any browned bits from the pan. This is called deglazing. Remove the pan from the heat. Add 1/4 cup to 1/2 cup of sour cream to the liquid. Whisk smooth. Serve immediately. Do not bring the sauce to a boil, the sour cream has a tendency to separate. Use sour cream to coat pasta.

Salads

Replace mayonnaise in a salad with sour cream. Sour cream goes well with baked potatoes, so use it in potato salad. Replace oil in salad dressings with sour cream. Shake well to blend the sour cream with the vinegar. Fruit salads are rich and luscious dressed with sour cream. A classic fruit salad combines drained, crushed pineapple, mandarin oranges, walnuts and marshmallows with sour cream. The marshmallows melt into the cream.

Baked Goods

Use sour cream in cakes, muffins and biscuits for a tangy flavor and richness. The amount of butter and liquid will have to be adjusted or find a recipe that lists sour cream as an ingredient. Top a cake with a sour cream frosting. Combine melted chocolate and butter. Let cool. Whisk in sour cream, and then confectioners sugar. Frost the cake.

Tags: sour cream, sour cream, sour cream, with sour cream, with sour, with sour

Make Survival Bread

Make your own survival bread with just a few basic ingredients.

Survival bread, also known as hard tack, pilot bread, ship biscuit or sea bread, was used throughout history during wars, on long sea voyages and in other survival situations where an inexpensive food was needed that would keep indefinitely. Survival bread is still baked and eaten today by survivalists, hikers and campers who need a long-lasting food source that doesn't require refrigeration. Many bread ingredients, such as oil, sugar, butter and milk, significantly reduce the shelf life of bread. For the longest-lasting survival bread, follow a very simple recipe that uses only flour, salt and water.

Instructions

1. Turn on the oven and preheat it to 400 degrees. Wash your hands thoroughly.

2. Pour 4 cups of flour and 4 teaspoons of salt into a mixing bowl. Mix them together with a spoon.

3. Add water to the flour and salt mixture, a little at a time, while you mix it by hand. The mixture should stick together but not to your hands or the rolling pin. The idea is to use as little water as possible to achieve this.

4. Roll out the dough with the rolling pin, shaping it into a large rectangle, until it's about 1/2 inch thick.

5. Cut the dough with the knife, creating squares that are 3-by-3 inches. Poke each square with a clean nail without punching completely through the dough, making a 4-by-4 pattern of holes. Repeat this hole pattern on the other side as well. The holes will enable you to break the bread easier once it's cooked.

6. Put the bread dough on an ungreased cookie sheet and place them in the oven. Bake the dough for 20 to 25 minutes. The edges of the bread should be lightly browned.

7. Wait until the bread is completely dry before removing it from the oven. Store the survival bread in a closed container away from moisture.

Tags: dough with, flour salt, survival bread, your hands

Make Spekulatius Cookies

Spekulatius cookies, also known as Spekulaas, are a popular Christmas treat in Belgium, Germany and the Netherlands. They are buttery and crisp and make an excellent match with warm coffee, tea or hot chocolate.

Instructions

Preparing the dough

1. Cut the butter into small pieces.

2. On a clean, flat work surface, mix the flour, ground almonds, sugar, lemon zest, cinnamon, cardamon, cloves, nutmeg and butter. Use a large knife to cut through the ingredients, mixing them together.

3. Crack the egg over the mixture and use your hands to mash all the ingredients into a dough. The dough should be soft and smooth.

4. Wrap the dough in aluminum foil or wax paper and place in the fridge. Let sit for 2 hours.

5. Preheat the oven to 350 degrees F.

6. Lay a large piece of waxed paper on the flat work surface. If you'd like, spread some sliced almonds on the waxed paper.

7. Place dough (or a portion of the dough, depending on the size of your work surface) on the waxed paper over the almonds. Place another piece of waxed paper on top of the dough and roll it with a rolling pin until it's about 4 millimeters thick.

8. Use cookie cutters to form the dough into shapes. Repeat until all dough is formed into shapes.

9. Place 12 to 16 cookies (depending on size) on a greased baking sheet.

10. Bake for 10 to 12 minutes, or until cookies are golden-brown. Repeat until all cookies are baked. This recipe yields 50 to 60 cookies.

Tags: waxed paper, work surface, depending size, flat work, flat work surface

Make Oriental Chicken Dip

For your next dinner party mix up an exciting Far East version of a basic cream cheese and chicken dip. By adding bright, verdant flavors like soy sauce, cilantro, carrots and peanuts you can turn regular cream cheese into a show-stopping appetizer. Make it even better by serving the dip with your own homemade, baked wonton chips.

Instructions

1. Beat the cream cheese and milk until smooth. Spread on the bottom of a shallow serving dish, a pie plate works great for this dish then refrigerate.

2. Mix the chopped chicken, soy sauce and cilantro. Refrigerate for at least one hour. Both of these steps can be made a day ahead and cooled separately.

3. Spread the chicken mixture over the top of the cream cheese mixture. Top with shredded carrots and peanuts. Drizzle lightly with Sweet and Sour sauce.

4. Preheat the oven to 375 degrees F. Cut each wonton wrapper in half diagonally and place them on a baking sheet. Bake for four to six minutes or until golden brown. Serve with the oriental chicken dip.

Tags: cream cheese, carrots peanuts, sauce cilantro

Does Cocoa Butter Reduce Stretch Marks

Women have used cocoa butter, a fat extracted from the cacao bean, for years to help reduce unsightly stretch marks. While there is some evidence that applying cocoa butter to affected areas of the skin can help diminish the appearance of stretch marks, it will not get rid of them entirely.

How It Works

Cocoa butter is sold as a cream at most major drug stores, and is very inexpensive. Many brands on the market also add vitamin E, collagen, elastin and shea butter to their cocoa-butter formula. Both cocoa and shea butters are great moisturizing elements for the skin and help promote skin elasticity. Collagen and elastin work in tandem to fill in dips in the skin and make the area smooth, while vitamin E helps reduce the appearance of scars on the skin.

When to Use Cocoa Butter

Apply cocoa butter once or twice daily for at least four weeks to the affected area, particularly after bathing, when the skin is moist. Rub the cream in thoroughly, and don't use more than 1 tbsp. or so---a little bit goes a long way, and applying more won't help reduce the stretch marks more quickly or effectively.

Cocoa butter is best used to prevent stretch marks, rather than making them disappear after the fact. At the beginning of pregnancy, during substantial weight gain or loss, or at the beginning of a teen growth spurt, cocoa butter can help trap moisture in the skin and keep the skin well hydrated and able to deal with significant expansion or contraction over a relatively short period of time.

Tags: stretch marks, cocoa butter, help reduce, skin help

Make Tomato Juice From Fresh Tomatoes

Fresh, ripe tomatoes are best for making juice.

Fresh tomato juice is high in potassium and can be made at home from fresh tomatoes. This is a good and nutritious way to use extra tomatoes from the garden. This recipe yields approximately 1 quart of tomato juice, but it may be doubled or tripled as necessary. As a general rule, use 3-¼ pounds of tomatoes for each quart of juice you wish to produce.

Instructions

1. Wash the fresh tomatoes in cool water to remove any external debris and carefully remove the stems with a sharp knife. Cut each tomato into quarters, and remove any green, white or mushy spots.

2. Immediately place the tomato quarters into a large stainless-steel saucepan or kettle to prevent the juice from separating. Bring the tomatoes to a simmer over medium-high heat, stirring constantly, just until soft and juicy. This takes about five to eight minutes.

3. Place a large bowl under a fine mesh sieve to catch the juice, and transfer the tomatoes to the sieve. Push the fruit through using your hands to separate the skins and seeds. Discard any remaining pulp in the sieve.

4. Return the tomato juice to the saucepan or kettle, and reheat to boiling over medium-high heat. Remove from the heat, and then prepare the canning jar and boiling water bath for processing.

5. Add lemon juice to the sterilized canning jar, and enough water to a large stockpot to cover 1 inch over the canning jar's top. Bring the water to a rolling boil over medium-high heat.

6. Transfer the tomato juice to the prepared canning jar using a funnel to prevent spilling. Leave about ½ inch of space at the top of the jar. Secure the lid in place, and lower the jar into the boiling water bath using metal tongs.

7. Allow the jar to process in the boiling water for 40 minutes, and then remove it using the metal tongs to prevent overcooking. Place the jar on a dry dishtowel to cool and seal.

8. Allow the tomato juice to stand for 12 to 24 hours, and then test the seal by pressing the flat part of the lid in the center with your finger. If the lid is slightly concave and does not move, it is properly sealed.

9. Label the jar of tomato juice with the date and contents, and store in a cool, dark place for up to one year. Store the juice in the refrigerator once the jar has been opened for up to one week.

Tags: tomato juice, boiling water, medium-high heat, over medium-high, over medium-high heat

Facts Red Wine

Facts About Red Wine

In the past 20 years, red wine has experienced a renaissance. These days, wine bars are popping up not just in metropolitan areas, but in small towns as well. The vast number of red wine varieties means that there is a bottle out there to complement nearly every meal and palate.

History

The creation and consumption of red wine dates back thousands of years. It is thought that red wine originated in the region now referred to as the Middle East, and spread from there to Europe.

Types

Red wine comes in a variety of types. Some popular varieties include Zinfandel, Merlot, Pinot Noir, Malbec, Chianti and Cabernet Sauvignon.

Differentiation

Red wines are classified by their "body-type." A wine's body refers to its "mouth feel" and amount of tannins. Red wines may be light-bodied, medium-bodied or full-bodied.

Wineries Around the World

Red wines come from grapes that grow in different regions across the world, including Western Europe, Australia, New Zealand, South America, California and the Pacific Northwest.

Flavors

The flavor of a wine is influenced by the soil in which the grapes are grown and the method in which it is aged. Common flavors include fruits (particularly berries), pepper, tobacco, coffee, mocha, chocolate, cinnamon, anise and leather.

Health Benefits

Red wine contains resveratrol, a substance that in low doses has been found to have a positive influence on the prevention of aging and the promotion of heart health.

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Tropical Rum Drinks

Rum, an alcoholic beverage, is derived from the distillation of sugarcane and molasses. Rum comes from quite a few different regions in the world, such as the Caribbean, Cuba, Guyana and Asia. This makes rum a delightfully exotic addition to tropical mixed drinks. Knowing about some of the different tropical rum drinks gives you the ability to order creatively when you're out or to make your own to dazzle your guests.

Rum Daiquiri

A rum daiquiri contains lime juice, light rum, crushed ice and a dash of sugar for taste. Other variations of the rum daiquiri include fruit and extra shots of various alcoholic drinks. For example a banana daiquiri uses the base recipe, but adds a shot of banana liquor and a half shot of triple sec. Heavy cream is added to the blended mixture to give it a dessert-like appearance, flavor and texture. In addition to the banana daiquiri, other fruits are added to this tropical rum drink. Coconut, peach, mango, papaya and the popular strawberry daiquiri differ slightly in recipe.

Mai Tai

A shot of amber rum, a shot of dark rum, a shot of triple sec and a shot of orgeat syrup combine to create a powerful and rich combination of liquors. These liquors are blended with two shots of whiskey sour mix and is served in crushed or cubed ice. The mai tai seems complicated with its many ingredients but it's easy to figure it out and mix it with consistency each time you make one.

Tropical Storm

The tropical storm is a delicious tropical rum drink that combines the flavors of various fruits with the intoxicating flavors of rum. Mix two shots of coconut rum with a shot of triple sec and 4 ounces of fruit juice. The fruit juice blend, which can be found in grocery stores, is orange, pineapple and banana. This tasty tropical rum drink is poured over crushed ice for an invigoratingly cold beverage.

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Make Butter With A Kitchen Aid Mixer

Make butter with a KitchenAid mixer.

The process of making butter involves whipping or churning whole cream until the fat globules inside the cream begin sticking together to form butter. Make butter using a blender, churn, food processor, glass jar or mixer. Whatever method you use, the process of creating a solid butter from liquid cream is generally the same. You may even choose to make butter with a KitchenAid mixer. The sturdy design and large capacity of a KitchenAid mixer makes it ideal for making butter.

Instructions

1. Add 1 tbsp. of plain yogurt or buttermilk per every cup of whole cream you whip. Whip up to 1 quart of cream at a time to make butter in a KitchenAid mixer.

2. Allow the cream to stand at room temperature for 12 hours prior to making the butter.

3. Place a KitchenAid bowl into the mixer and lock it into place. Fit a KitchenAid whisk attachment into the mixer by inserting it up into the proper hole of the mixer and turning it until it locks into place. Place a bowl guard and spout over the top of the bowl. The bowl guard and spout will prevent the cream from splattering while you mix it.

4. Pour room temperature cream into the bowl of the KitchenAid mixer.

5. Raise the mixing bowl by pulling the lever at the right rear of the KitchenAid mixer. Turn the mixer onto setting five to begin mixing.

6. Allow the cream to whip in the mixer, supervising the mixing process at all times. Turn the mixer up to the highest setting (10) after two to three minutes. Continue mixing the cream until it thickens. The cream will whip first into whipped cream and then with continued mixing it will begin to separate into butter.

7. Continue mixing the cream until it turns a pale yellow and you can see chunks of butter mixing in with thinner buttermilk. After you achieve this stage, mix for another one or two minutes and then turn the KitchenAid mixer off.

8. Lower the bowl of the mixer, remove the bowl guard and spout and remove the whisk attachment.

9. Pour the butter into the colander. If you want to save the buttermilk, catch the buttermilk beneath the colander and reserve this for another purpose.

10. Run cold water over the butter, mixing and stirring the butter with the spatula. Continue washing the butter with cold water until the water runs clear from the butter. Add a light sprinkling of salt (to taste) over the butter and mix the salt in with the spatula to incorporate it evenly throughout the butter.

11. Place the butter into a butter mold or into a plastic container for storage. The butter will keep for approximately one week at room temperature, for two weeks in the refrigerator and indefinitely in the freezer.

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Get The Best Late Night Dining In Houston

Hungry for some excellent late-night food in Houston, Texas, but not sure where to go? Everyone has those days-or nights-when you are hungry and unfamiliar with the area and are hungry. Fortunately, finding good late-night food is not a problem.

Instructions

Get the Best Late Night Dining In Houston

1. Find an inexpensive meal. If you're looking for an inexpensive meal, in the $15 and under range, some restaurants to consider are Mai's Restaurant, Late Night Pie or the House of Pies Restaurant and Bakery. Mai's Restaurant, which is open from 10am to 3am Sundays through Thursdays and 4am on Fridays and Saturdays, is a Vietnamese restaurant which is casual, and offers great food and service. It's located on 4303 Milam St and the number is 713-520-7684. Late Night Pie serves pizza, subs, beer and several choice desserts to guests and is open from 5pm to 3am every day at 502 Elgin St or call 713-529-5522 for more information. The House of Pies Restaurant and Bakery is open 24/7 and the serve a variety of foods for breakfast, lunch and dinner. Stop in at 3112 Kirby Dr or call 713-528-3816 – and don't forget to try one of their delicious pies.

2. Consider medium-priced restaurants. Some medium-priced late-night restaurants in Houston, Texas, include Katz's Deli and Bar, El Tiempo, BB's and the Oceanaire Seafood Room. Katz's Deli and Bar is a kosher restaurant open 24 hours for breakfast, lunch or dinner on 616 Westheimer Rd (713-521-3838). El Tiempo is a Tex-mex style restaurant that is open until 11pm on Fridays and Saturdays where the chips and salsa are to die for. Visit the restaurant at 3130 Richmod Ave, or call 713-807-1600. BB's is a Cajun-style restaurant, open until 4am, where the food is hot and the service excellent. You can visit them 2710 Montrose Blvd or call 713-524-4498. The Oceanaire Seafood Room is open until 11 Fridays and Saturdays and serves a wide variety of excellently-prepared seafood in the Galleria at 5061 Westheimer Rd, or call ahead to make a reservation at 832-487-8862.

3. Choose a high-priced restaurant. For a high-priced restaurant, be it for a special occasion, like a celebration, a successful-business trip, an engagement or even just for fun, consider the Mockingbird Bistro at 1985 Welch Street, Da Marco Restaurant at 1520 Westheimer Road or Hotel Icon at 220 Main Street. Mockingbird Bistro is a French-style restaurant that is open until 10 and serves several excellently-prepared multi-course meals and takes reservations, which can be made by calling 713-533-0200. Da Marco Restaurant is an Italian restaurant with décor that is as satisfying as the food and service and is open until 11pm on Fridays and Saturdays and until 10 Tuesdays through Thursdays. Call 713-807-8857 to make a reservation. Hotel Icon has a beautiful dining area serving local foods that is open until 2am Fridays and Saturdays and midnight every other day. Call 832-667-4470 to make a reservation.

4. Look at your other options. Sometimes, after a late night at the bar or club, hitting up the restaurants at three or four in the morning is a definite possibility. Some restaurants open 24 hours a day, include Bibas, a Greek-style restaurant at 607 W. Gray Street (713-523-0425), and Chapultepac Lupita, a Tex-Mex restaurant at 813 Richmond Ave (713-522-2365).

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