Drinks Containing Tomato Juice & Orange Juice

A few drinks call for both orange juice and tomato juice. The orange juice called for in these drink recipes could be fresh squeezed, canned or from frozen concentrate. The tomato juice is usually canned, but could be made fresh. Many drinks call for either orange juice or tomato juice, plus other ingredients, particularly alcohol. A few commercially produced drinks, though, contain both tomato and orange juice.

Tequila and Sangrita

Besides orange juice and tomato juice, Tequila and Sangrita includes tequila, grenadine, salt, lime and Tabasco hot sauce. The recipe on the website Extra Tasty calls for 6 parts orange juice, 3 parts tomato juice and 1 part grenadine mixed with the other ingredients and served alongside 1 1/2 parts tequila. According to the website, proportions are not critical and the drink could be garnished with lemon wedges and cracked pepper. The tequila and Sangrita drinks should be sipped alternately. This drink is also called Sangrita Picante.

Bloody Driver

The tangy non-alcoholic Bloody Driver calls for 10 parts tomato juice to 1 part orange juice, plus 2 parts carbonated water and a squeeze of lime juice to taste. The recipe calls for adding the carbonated water as the final ingredient. The lime juice for this "mocktail" could be squeezed from a fresh lime.

Carnegie Sunrise

The Carnegie Sunrise calls for a can of orange juice and 3 oz. tomato juice, blended with four strawberries, plus 1 1/2 oz. vodka and 1 oz. tequila. The drink should be served over ice. "Tastes like Orange Julius, but with a twist of tomato, and some extra kick," says the website Webtender.

Neva

The Neva cocktail calls for 1 part tomato juice, 1 part orange juice and 3 parts Stoli pepper Pertsovka vodka. It is shaken and served over crushed ice in a stemmed glass.

Rooster Tail

The Rooster Tail shooter combines 1 part each orange juice, tomato juice and tequila. The drink is served in a shot glass with a dash of salt and wedge of lime. Some recipes call for the Rooster Tail to be garnished with mint leaves.

Hot and Spicy Tomato Cocktail

The non-alcoholic Hot and Spicy Tomato Cocktail calls for tomato juice and orange juice concentrate, plus allspice, bay leaves, hot sauce and the option of thinly sliced oranges. To make the drink, bring 1 cup water, 1 1/2 tbsp. whole allspice and 4 bay leaves to a boil, cook and strain. Stir in one 92-oz. no-salt tomato juice, a 12-oz. can of orange juice concentrate (thawed, but not diluted) and 1 tsp. hot sauce and cook for 20 minutes. Serve in mugs and garnish with orange slices as an option.

V8 V-Fusion

V8 V-Fusion Tropical Orange juice contains both orange and yellow tomato juice, along with juices from sweet potatoes, carrots, white grapes and pineapples. V8 V-Fusion Strawberry Banana contains orange and tomato juice, along with sweet potato, carrot, beet, white grape, apple, strawberry and banana. V8 Peach Mango also includes yellow tomato and orange juices, along with other juices.

Tags: tomato juice, orange juice, juice tomato, juice tomato juice, orange juice, orange juice tomato, along with

Dogs For Kids With Allergies

The Maltese is a kid-friendly dog that is good for kids with allergies.

Kids naturally love dogs, but for the allergic child, dog ownership requires some careful consideration as to which breed is best. There are no 100 percent allergy-free dogs, but there are dog breeds that are less likely to cause allergic reactions. Dog saliva is the primary cause of allergies. Saliva deposits on the dog's skin and coat when he licks; then it releases in the shed hair. Shed-free or low-shed dogs cause the least allergic reactions and make the best dogs for kids with allergies.

Portuguese Water Dog

The Portuguese water dog was the choice of the first family, for President Obama's daughter, who suffers from allergies. This kid-friendly dog needs lots of exercise and play time. It is excellent with kids, always ready to play.

Poodle

Poodle owners don't have to settle for one-size-fits-all, because this breed comes in three sizes; toy, miniature and standard. The toys are better suited for older children who do not play roughly. Miniatures can tolerate a bit more roughhousing, and standards are large enough to hold their own during rambunctious kid's games. The poodle requires regular professional grooming.

Maltese

This small dog is playful and loves to interact with kids. It is the most gentle of the smaller breeds. Because it is a tiny dog, this breed is better with older children. It requires regular grooming to maintain its long, silky, white hair.

Bichon Frise

The bichon, with its curious nature, loves kids' games of chase and hide and seek. Regular grooming is necessary to keep her fluffy white or cream-colored hair in top shape.

Soft Coated Wheaten Terrier

Regular grooming is required for the wheaten. It is a large, gentle dog, making it ideal for kids of all sizes. Soft coated wheaten terriers have a playful nature and love to spend time with children.

Irish Water Spaniel

Irish water spaniels love to please and are easy to train. They have a sporty nature, requiring regular exercise. They only require brushing about twice a month, making them relatively low-maintenance. The Irish water spaniel is an energetic companion for kids.

Schnauzer

A great watchdog, as well as kid's companion, the schnauzer is intelligent and playful. He comes in three sizes and, according to the American Kennel Club, the miniature is the size most often selected. Professional grooming is occasionally required.

Kerry Blue Terrier

The Kerry blue loves being a member of the family. They require daily exercise and regular grooming. Kerries were originally bred to hunt and may not do well in families who own smaller pets, because they love to chase down small prey.

Yorkshire Terrier

"Yorkies" are fearless, rambunctious, lively and willful. They love to be the center of attention but will gladly share that attention with their kids, as long as the kids remember who the boss is. This tiny dynamo loves to be in charge. The Yorkshire has a silky, blue and tan coat that requires regular brushing to keep it free of tangles.

Tags: requires regular, allergic reactions, comes three, comes three sizes, kids with allergies

Can Hot Pepper Salsa

Store-bought salsa just doesn't compare to the homemade variety.

Homemade hot pepper salsa is a fresh starting dish with a serious kick. It can be made in many different ways but always involves one or more of the hottest pepper varieties, such as the poblano, chipotle or habanero chile. If you make your hot pepper salsa in bulk, you can save the leftovers by canning them. Canning at home requires the safe practice of sanitary and sealing processes. The United States Department of Agriculture has developed guidelines for sanitizing and sealing your jars when canning cooked or spiced fruits and vegetables at home.

Instructions

1. Put the canner on the stove, and fill it with water. Bring the water to a boil.

2. Place the lids and jars in the boiling water for 15 minutes to sterilize.

3. Lift the lids out of the boiling water with a magnetic lid lifter.

4. Lift the jars out of the boiling water with jar-lifting tongs.

5. Stir the hot pepper salsa to mix the variety of peppers evenly. Ladle the hot pepper salsa into the jars.

6. Attach the lids and the lid rings after they have cooled.

7. Place the jars back in boiling water with tongs for 15 minutes.

8. Lift the jars out of the boiling water with the tongs. Let them cool completely.

9. Press the center of each lid, and listen for a popping sound. If a lid pops, that jar is not sealed. Discard this jar of salsa for safety.

Tags: boiling water, boiling water with, water with, jars boiling, jars boiling water, pepper salsa

Spanish Restaurants In Westchester New York

Weschester County is home to a plethora of Spanish eateries.

Westchester County, New York is a suburban area of Manhattan, extending to include more than 20 towns and villages and the six major cities of White Plains, Rye, Peekskill, Yonkers, Mt. Vernon and New Rochelle. Westchester County is bordered by Connecticut, the Hudson River and Long Island Sound and is home to approximately one million people. The area provides a variety of Spanish restaurants located throughout different regions of the 450-square-mile county.

Meson Los Espanole

Meson Los Espanole is located in White Plains, which is situated in south central Westchester County approximately 10 miles northeast of Yonkers and 40 minutes north of Manhattan. Meson Los Espanole offers cold and hot tapas menus and a dinner menu.

Tapas frias (cold) selections include dishes such as patatas ali-oli made with red potatoes and a garlic mayonnaise sauce, a vegetarian Spanish omelet and a seafood salad prepared with shrimp, octopus and squid. Tapas caliente (hot) choices include items such as grilled Spanish sausage, clams sautéed with scallops, white wine and parsley and baked goat cheese served with fresh tomato basil sauce. Meson Los Espanole provides a full menu, offering an array of appetizers, soups, salads and entrees such as seafood casserole, paella, roasted chicken in garlic sauce and filet mignon.

Meson Los Espanole

135 E. Post Road

White Plains, NY 10601

914-428-8445

mesonlosespanoles.net

La Camelia Restaurant

La Camelia Restaurant rests in Mount Kisco, in northern Westchester County approximately 10 miles southwest of Peekskill and northeast of Sleepy Hollow. La Camelia Restaurant offers an array of tapas selections, dinner entrees daily specials and a Sunday brunch menu.

Tapas choices include plates such as an eggplant, zucchini and onion torte (coca valenciana) and baked stuffed little neck clams with string fries (almejas rellenas). Salads such as squid salad and tomato and cucumber salad, and cold dishes including gazpacho and pate are available. Seafood entrees include paella and prawns, salmon crepes and monkfish served in a torte with pine nuts and capers. Meats dishes feature lamb chops, braised veal stew, and steak served with shallots and a red wine sauce.

La Camelia Restaurant

234 N. Bedford Road

Mount Kisco, NY 10549

914-666-2466

lacameliarestaurant.net

Sonora Restaurant

Sonora Restaurant is in the village of Port Chester in Southeastern Westchester County, within 10 miles of the East Bronx. Sonora Restaurant serves Friday lunch, Sunday brunch and daily dinners, offering a plethora of specialty cocktails such as margaritas, mojitos and tequilas, appetizers and Latin-infused dishes.

Starters include dishes such as guacamole and tortilla chips, mahi-mahi taquitos, quesadillas and ceviche mad with shrimp, scallops, green tomatillo sauce and tomatoes. Main course dishes feature menu selections influenced by various countries such as Peru, Mexico, Cuba, Spain and Portugal. Sonora Restaurant's entrees include pan-seared plantain encrusted tilapia, braised short ribs, seafood paella with Maine lobster, shrimp, clams mussels and chorizo and free range chicken stuffed with chorizo, goat cheese and plantains and topped with spinach and a sherry wine sauce.

Sonora Restaurant

179 Rectory St.

Port Chester, NY 10573

914-933 -0200

sonorarestaurant.net

Tags: Meson Espanole, Sonora Restaurant, Westchester County, Camelia Restaurant, White Plains, approximately miles, choices include

Can Sweet Hot Pickles

Canning sweet hot pickles is simple and only requires a few steps.

Pickles complement everything from hot dogs to sandwiches, and can be eaten on their own. Whether you are given or end up making an excess of sweet hot pickles, one of the best ways to savor and enjoy them over time is by canning them. Sweet hot pickles are a popular variety of pickles that are easy to make, and even easier to can. In just a few simple steps, you can have cans of sweet hot pickles ready to eat at your discretion.

Instructions

1. Sanitize your jars. Using a sponge, wash both the jars and their lids in hot water with soap. Rinse the jars.

2. Fill a large saucepan with boiling water, and using tongs, carefully place as many of your jars as will fit into the boiling water. The water should cover the jars completely. Set a timer and allow the jars to boil for 15 minutes.

3. Fill a smaller pan with boiling water, and place the lids into the water. Repeat the process until all the jars and cans have been sterilized and boiled.

4. Remove the jars one by one from the boiling water using tongs. Dry them with a towel, making sure that you do not actually touch them with your bare hands because they can burn you. Do the same with the lids.

5. Fill each of the jars with your sweet hot pickle mixture, leaving approximately half an inch of space at the top.

6. Wipe the edges of the jars with a damp towel. Place the metal cover over the jar, and then screw on the metal ring tight enough that you feel some resistance. Repeat until all of your jars have been covered.

7. Fill a boiling-water canner or an extra large pot with enough water that the jars will be covered with at least an inch of water. Place the pot on the stove, and bring the water to a boil.

8. Place each of the cans into the boiling-water canner or extra large pot, and allow them to boil for approximately 15 minutes.

9. Remove the jars from the water with the tongs after 15 minutes, and place them on a towel. Keep them from touching each other.

10. Allow the jars to cool overnight or for at least a few hours, and then test the seals. Use your finger to gently press down on the center of the lid. If sealed properly, the lid should not pop. If the lid happens to pop or make a popping sound while you press on it, it has not been sealed. Place the jar in your refrigerator for immediate consumption.

Tags: boiling water, your jars, boiling water using, boiling-water canner, boiling-water canner extra, canner extra

Prepare Wild Duck

Roasted duck has a hearty, robust flavor.

Wild duck tends to have a heartier flavor than domestic ducks raised specifically for the meat. A wild dark has a dark, rich meat, and the fat content is directly related to the time of year. Right after migration, they will have very little fat. As they recuperate from the flight, the fat content becomes significantly higher. Wild ducks vary greatly in taste depending on the particular species. Canvasbacks, ringnecks, teal and mallards have the best flavor, though the taste of the meat can vary depending on the diet of the duck. Wild ducks do not contain much meat and, at most, one duck feeds two people.

Instructions

1. Place wild rice in a medium mixing bowl, cover with cold water and soak at room temperature overnight.

2. Lay the rice on paper towels and pat dry. Once the rice is completely dry, return it to the mixing bowl.

3. Melt the butter in a small saucepan. Stir in salt and pepper to taste. Mix the melted butter into the wild rice and set aside.

4. Preheat the oven to 425 degrees Fahrenheit. Tuck the tips of the ducks' wings behind the back. Lightly stuff the ducks with the rice mixture, and tie the drumsticks across the opening with cooking twine.

5. Place the ducks on the rack in a roasting pan and sprinkle lightly with salt and pepper. Roast for 30 minutes.

6. Drain off any melted fat, add wine to the roasting pan, and cover. Reduce the oven heat to 350 degrees Fahrenheit and roast for one to two hours longer. Baste with pan juices every 15 minutes. If you like a crispy skin, remove the lid for the last 30 minutes.

7. Use a meat thermometer to ensure that the duck has reached an internal temperature of at least 165 degrees before serving. Duck may be eaten when still slightly pink.

Tags: degrees Fahrenheit, mixing bowl, salt pepper, Wild ducks, wild rice

Make Freezer Salsa From Fresh Tomatoes

Enjoy your tomatoes all year by making freezer salsa.

Once your tomatoes have ripened, you might end up wondering how you can eat them all before they spoil. You can make this salsa and then freeze it to enjoy your fresh garden ingredients throughout the year. This salsa recipe makes about 6 pints of salsa, or 12 cups.

Instructions

1. Wash and remove the stems of the green pepper, jalapenos and onions. Place them in your food processor. Run the food processor on low until the ingredients are well chopped. For hotter salsa, add more jalapenos.

2. Wash the tomatoes and remove the stems. Quarter the tomatoes and place them in the food processor.

3. Juice the lemon and add the lemon juice to the food processor.

4. Add the salt and the garlic powder to the food processor.

5. Run the food processor on the low setting until the salsa reaches the desired consistency. For chunky salsa, do not over-process the tomatoes.

6. Transfer the salsa to freezer-safe containers and freeze. Do not fill the containers to the brim, as the salsa will expand as it freezes.

Tags: food processor, food processor food, processor food, processor food processor, remove stems, your tomatoes

Can Jam In Jars

Make your own homemade jam with fresh berries.

The difference between jam and jelly is that jelly is made with fruit juice, while jam is made from the crushed fruit and often has a thinner texture. Homemade jams do not contain preservatives and other artificial ingredients. You can make a wide variety of flavored jams such as blueberry, strawberry, blackberry or raspberry. Canning your own jam at home requires proper preservation techniques to prevent spoilage and food-borne illnesses. Preserving your own jams at home will save you money and allow you to enjoy the fresh fruit throughout the year.

Instructions

1. Sterilize the canning jars in the water bath canner on the stove top. The boiling water must cover the jars completely, and you need to boil them for at least 10 minutes.

2. Rinse 8 cups of berries under cool running water and remove the green leaves and stems. If you are using strawberries, you need to hull them before you can process them. You can prepare only 6 cups of jam at a time due to the distribution of pectin, so once you crush the berries, you will have 6 cups to use to make jam.

3. Crush the berries in a bowl with a potato masher. If you want to remove the seeds from the berries, you can crush them in a food mill. You can leave large chunks in the berries if you desire, but they need crushed to release the natural pectin in the fruit.

4. Reserve 6 cups of the crushed fruit and set it off to the side. Follow the instructions that come with the pectin box to determine how much sugar to add to the jam. Different fruits will require a different amount of sugar.

5. Follow the instructions on the pectin box to determine the amount of crushed berries and pectin that you need to use for the jam. Place the ingredients into a large pot over medium heat on the stovetop. Stir the ingredients until the pectin and sugar dissolve, and allow them to come to a full boil.

6. Place the canning jar lids in a saucepan with warm water. This will clean the lids and soften the gummed surface.

7. Add the remaining amount of sugar that the pectin box suggests when the ingredients reach a full boil. Bring the ingredients to a full boil for 1 minute. Skim off the excess foam with a ladle.

8. Test the thickness of the jam with a metal tablespoon. Place the metal spoon in a glass of ice water, and then scoop a spoonful of jam from the pot. Allow it to cool to room temperature. If the jam appears too runny for your personal tastes, you can add 1/4 to 1/2 package of pectin and bring it to a full boil again for 1 minute.

9. Fill the canning jars with the jam. Leave 1/4 inch of head space in the jars. Wipe the rims with a damp washcloth. Place the lids on the jars and tighten the screw rings on them.

10. Prepare your water bath canner according to the manufacturer's instructions. Place the jam jars in the canner. They need to be completely covered with 2 inches of boiling water.

11. Boil the jam for 5 minutes or the recommended time on the pectin box. Higher altitudes will require a longer processing time, which will be listed on the pectin box.

12. Remove the jars from the canner after they process. Allow the jars to cool at room temperature on a flat surface. Do not allow them to touch each other and keep the jars away from drafts.

13. Allow the jars to cool completely overnight. Remove the rings, and check the lids to ensure that they sealed properly. Press on the center of the canning jar lids. If the lids dent or you hear a popping sound, then they did not seal properly. Store these jars in the refrigerator and use the contents soon. Store the processed jars in a cool and dark location for up to 12 months.

Tags: full boil, jars cool, Allow jars, Allow jars cool, allow them, amount sugar, bath canner

Make Easy Spanish Rice

You can make Spanish rice in a single frying pan.

Spanish rice is a rich dish easily identifiable by its red or sometimes yellow color. These colors come from the tomatoes, chicken broth and, sometimes, saffron used in its preparation. While some restaurant Spanish rice is considered an expensive dish due to the extended amount of time some chefs use in preparing it and the addition of expensive saffron, you can easily make Spanish rice in your home kitchen with only a single pan.

Instructions

1. Prepare the ingredients. Since Spanish rice is a dish prepared in a single pan, have everything prepared so that it can be added exactly when needed. Dice the tomatoes and onion. Prepare whatever meat you will be using in a way that leaves it soft and in small chunks. For example, if you are using shrimp, peel and devein them. If you are using sausage, dice it into bite-size pieces.

2. Heat the olive oil in the frying pan. Set the burner to medium to medium-high heat. Add several tablespoons of olive oil to the pan and heat the olive oil until fragrant.

3. Cook the meat or seafood in the pan. Cook according to the directions for the meat you are using, but you do not need to cook all the way through. Cook until the outside of the ingredient you are using has noticeably changed color, indicating that at least the outside is cooked. This should take five to 10 minutes.

4. Add the onion, tomato, salt and pepper to the pan. Stir them in with the meat. The amount of salt and pepper you add depend on personal preference. Do not worry about how much you add now, as you can make additions later; it is better to underestimate than overestimate. Cook for five minutes.

5. Add the rice, chicken broth and wine to the pan. If you are using saffron, add it as well. Observe the amount of liquid in the pan, and add water until the liquid level is slightly higher than the height of the rice and other dry ingredients. Let the water liquid come to a boil.

6. Cook until the liquid level reduces. The dish will be finished when the liquid level has almost completely diminished.

7. Adjust the seasonings. Taste the dish and add more salt or pepper if needed.

Tags: liquid level, salt pepper, Spanish rice, chicken broth, Cook until

Smoke Salmon Easily

Smoke salmon easily on your grill to enjoy the succulent fish.

Smoking salmon will trap in the flavors, and the fillets will absorb the smoke flavor from the wood chips. Flavored wood chips like apple, cherry and hickory are often used to smoke salmon. Salmon can be smoked either by hot or cold smoking. Hot smoking a salmon will allow you to cook it more quickly and easily than cold smoking, which will take several days to cook. Hot smoked salmon fillets also will stay moister. You can smoke the salmon easily on your charcoal or gas grill at home to enjoy the lean fish.

Instructions

1. Combine 3 tbsp. of melted butter with 2 tbsp. of olive oil. Place the salmon fillets on a baking sheet.

2. Coat the fillets with the butter and olive oil mixture. Season the fillets with salt and pepper if you desire.

3. Preheat the grill for indirect grilling. Turn on all the burners on a gas grill except one. Once the coals form a white ash in a charcoal grill, move them to one side. Cover the grill with a sheet of nonstick aluminum foil.

4. Place the salmon fillets on the unheated side of the grill. Keep the gas burners on low heat and keep the vents open on a charcoal grill. Maintain a temperature around 220 degrees Fahrenheit.

5. Add soaked wood chips to a smoker box made for a gas grill and place the box over the heated side of the grill. Place the wood chips directly over the charcoal.

6. Close the lid on the grill. Allow the salmon to smoke for 30 to 45 minutes. Inspect the fish for being done. The fish will begin to flake apart, and it will appear opaque. The salmon will appear light pink in color. Check the internal temperature of the salmon. You can eat it safely when it reaches a temperature of 140 degrees Fahrenheit.

Tags: wood chips, charcoal grill, salmon fillets, salmon will, cold smoking, degrees Fahrenheit, easily your

Take A Reading From A Hydrometer

A hydrometer measures the specific gravity (SG) or weight of liquid compared to water. It is a glass instrument with a long thin neck and a bulbous bottom that is used to measure the amount of sugar in the working wine mixture, which is called "must." The instrument floats in liquid and is read by a scale inside the thin glass tube. Typically, hydrometer readings are taken through out the fermentation process, and are recorded in order to monitor the amount of sugar converted into alcohol.

Instructions

1. Pour off enough wine or must into the sanitized quart jar so it is approximately 80 percent full. Be sure the liquid is clear and does not contain any solids, otherwise this will give a false reading. Hydrometers are calibrated to be used in liquids that range between 59 to 60 degrees Fahrenheit.

2. Set the glass hydrometer into the wine and spin the bulb gently between fingers. This will remove any air bubbles that are clinging to the bottom. Air bubbles also will give a false reading.

3. Let the hydrometer to come to rest on its own. Read the scale at the intersection point of the liquids surface to the interior scale. Observe the scale head on and not an angle. The surface tension of the liquid can give a false reading if the scale is read at any angle other than a straight line reading. Record this measurement.

4. Test the wine in small quantities every week until it reaches the correct fermentation level.

5. Pure water will have a reading of 1.000. Begin reading the records as the first scale will be in the neighborhood of 1.046. This corresponds to 1 lb. of sugar dissolved in 1 gallon of water. Over time, the specific gravity will change as the alcohol begins to develop. The final reading will be in the area of 1.090. This is the "magic" number for winemakers as wine is preserved best at this percent of alcohol content.

Tags: false reading, give false, give false reading, amount sugar, specific gravity

Fermentation Process In Making Beer

Beer is a drink familiar to many who may have ordered a few of them in a bar, had a huge bash on their twenty-first birthday, or had one or more with a meal more than once. Beer brewing, a process the average beer drinker may be a little less familiar with, is the first step as far as turning yeast, malt, hops, and water from four essential parts to a cold, refreshing beverage a person can enjoy at the table.

History

Beer is a beverage which dates back thousands of years, and fermentation is a process ancient civilizations were familiar with.

Function

Fermentation is the process in which yeast devours sugar and converts in into ethyl alcohol and carbon dioxide.

Significance

The alcohol content and carbonation found in a beer both come from the process of fermentation.

Expert Insight

Fermentation requires a significant amount of heat. Commercial brewers use stainless steel containers to do the job, but most people interested in home brewing use glass containers.

Fun Fact

The point in time when yeast is added to a batch of brew is the moment when it is first considered beer.

Tags: familiar with

Make Bread In A White Westinghouse Bread Machine

Using the White-Westinghouse Bread Machine is an easy way to make homemade bread.

The White-Westinghouse Bread Machine is a simple and fast way to make a homemade loaf of bread. You can make any type of bread in as little as 2 ½ hours. You do not need to worry about the difficulty of kneading dough or making a mess of the kitchen. The White-Westinghouse Bread Machine does all of the hard work for you and you get the credit of making homemade bread.

Instructions

1. Remove the pan from the interior of the White-Westinghouse Bread Machine. The pan must be turned counter-clockwise to remove it. Make sure the kneading paddle is attached to the center of the pan. Using cooking spray or oil, grease the bottom of the pan.

2. Heat 1 ¼ cups of milk and 1 stick of butter or 4 tbsp. of margarine in the microwave for one minute, or until the butter has melted. You may also heat it on the stove, but remove it before it comes to a boil as you do not want to burn the milk.

3. Mix the warm milk and butter with 1 ½ tsp. of salt and 1 ½ tbsp. of sugar.

4. Pour the wet mixture into the pan. Add 3 ½ cups of white flour on top of the wet mixture and use a finger to make an indention into the center of the flour pile. If you prefer whole wheat bread you can replace half of the white flour with wheat flour.

5. Scoop 2 tsp. of yeast into the indention in the middle of the pile of flour. You do not want it to mix with the wet mixture as it may cause the yeast to react prematurely.

6. Insert the pan back into the bread maker and turn it clockwise to secure it.

7. Press the "Select" button on the top of the bread machine. Select option number "4" to make 1.5 pounds of white bread. Press the "Start" button and the bread machine will begin the kneading and baking cycle. It will take about three hours.

8. Press the "Stop" button when you hear the timer beep indicating the bread is ready. Using oven mitts, remove the bread pan from the bread maker.

9. Gently turn the bread pan over and lightly shake the bread out onto a cooling rack. Let the bread cool about 30 minutes before slicing.

Tags: White-Westinghouse Bread, White-Westinghouse Bread Machine, Bread Machine, Bread Machine, bread machine, bread maker

Smoke Sausage

Smoke Sausage

Smoked sausage can be an excellent addition to a weekend or holiday barbecue with friends and family. It takes a little bit longer than it does to grill but the wait is worth it. There are many different choices on smoke flavor including mesquite, hickory, and apple.

Instructions

1. The first and most important step is properly preparing your wood chips. Regardless of the type, you will want to soak a portion of your chips in cold water for about an hour. This is so the chips will smolder and smoke when placed on the burning coals, and not just immediately burn up.

2. Next, light your coals and get them burning to a temperature of around 150 to 160 degrees F. Once they are ready, place the wet wood chips on the coals and the links on the rack. Once the wood chips begin to smoke, close the lid and let the smoke vent slowly.

3. Usually smoking takes about 3 hours, you will want to heat the sausages to an internal temperature of about 155 F. Use a meat thermometer for accuracy.

Tags: wood chips, Smoke Sausage, will want

Make African Bobotie

Bobotie, a meat casserole similar to the Greek moussaka, is the national dish of South Africa. In his book "Recipes: African Cooking (Foods of the World)," South African writer Laurens van der Post describes bobotie, sosaties (spiced meat skewers) and bredie (meat stew) as the "trinity of South African cuisine." A traditional and simple meal, bobotie has many variations. Some cooks add almonds and raisins. In her book "Where Is It?," Hildagonda Duckitt suggests adding a teaspoon of sugar and an ounce of tamarind water for a tart flavor.

Instructions

1. Preheat the oven to 325 degrees F.

2. Melt the butter in a heavy skillet and add the sliced onion. Sautee until translucent.

3. Add garlic and ground beef. Cook the beef until thoroughly cooked and crumbly. Drain excess fat.

4. Break the bread into small cubes and soak in milk for five to 10 minutes. Squeeze out excess milk and reserve.

5. Combine beef and onions, bread, curry powder, turmeric and salt. Pour the mixture into a greased casserole dish and place the bay leaves on top. Bake for half an hour.

6. Beat the eggs with the reserved milk. Pour the egg mixture over the casserole. Bake for another 15 to 20 minutes until the custard is set.

Tags: Pour mixture, South African

Make Sealing Wax

Before the Industrial Revolution, envelope flaps didn't contain any glue. Sealing wax was applied to the envelope flap and molded with a signet ring to seal the envelope and guaranty the authenticity of the contents. We don't need sealing wax for that anymore, but sealing an envelope with sealing wax highlights the importance of the contents. Today, sealing wax is usually used for invitations to weddings or other important life events. Do-it-yourself crafters can make their own sealing wax. The ingredients may surprise you, as sealing wax doesn't contain any wax at all.

Instructions

1. Melt equal amounts of gum lac and Venice turpentine. Gum lac is a substance similar to shellac and produced by insects in Madagascar. It comes in the form of dried flakes. Venice turpentine is collected from the larch tree, rather than pine trees like regular turpentine. It has drying and hardening properties and is used to coat horses' hooves to protect them from excess moisture. Melt them in an electric hot pot or electric frying pan.

2. Add artist's pigments for desired color. Start with a small amount and add a little at a time until the mixture is the color you want. Stir and mix well. When hardened, the color of the sealing wax will be slightly lighter.

3. Allow the mixture to congeal slightly, but not harden.

4. Scoop up small amounts and roll into cylinders on the pane of glass. Or, while still liquid, pour into well-oiled cylinder-shaped molds.

Tags: Venice turpentine

What Is Silpat

Silpat is the brand name for a silicone and fiberglass baking mat which turns any baking sheet or pan into a nonstick surface. It can withstand high temperatures and will provide years of use, eliminating the need for parchment paper or grease. This innovative product has been used by professional chefs and home cooks alike for many years, but its use became more widespread after it was mentioned in a food review article that appeared in the New York Times in 1998, and was regularly seen on the Food Network.

The Facts

Silpat is made of silicone, with woven fiberglass embedded inside it for strength. It is heat resistant to about 500 degrees Fahrenheit and is reusable. With proper care and use, a Silpat mat can last for years. The mat was invented by Guy Demarle, a French chemist, and is produced today by the company he founded, also called DeMarle.

Function

Silpat is a reusable nonstick surface commonly used in baking and candy making. It eliminates the need for greasing a pan, or for using parchment paper. It allows the food product to be removed from a pan without the need for a spatula. Since it is made of silicone, it will not slide around on the counter top, which also makes it ideal for rolling out pie dough or working with candy. The company now makes a version of Silpat called Roul'pat, specifically for use on the counter top.

Identification

Silpat can be identified by the brand name, printed in large letters on the edge of the mat. There are several imitators, however the quality of Silpat remains the best. If the word Silpat does not appear on the mat, it is, obviously, not a Silpat mat.

Size

Silpats come in many different sizes. The most popular size is the US half sheet pan size, which is sized to fit most home ovens, at 18 by 13 inches. But everything from the petite jelly roll size of 13 by 9 inches, to the largest size of 26 by 18 inches is produced. DeMarle also produces an octagonal shaped mat which fits microwave ovens or round pie dishes.

Care

Hand wash your Silpat mat with a damp sponge, and then rinse with water. Always allow the mat to cool before immersing it in water. The mat may feel slightly oily after use, this is normal and is not a sign of damage. Allow to dry completely before storing. The mat should never be folded for storage. It may be stored flat, or rolled.

Warning

Cutting food on top of the mat will damage the nonstick surface. Discard any mat that is torn or cut as the fiberglass material could contaminate food.

Tags: nonstick surface, brand name, made silicone, parchment paper, size inches

List Of The Dry Red Wines

Dry wine contains the maximum amount of alcohol possible for the type of grape used to make the wine because the juice is fermented until all of the grape's natural sugar is consumed, according to the O Chef cooking website. Red wines are primarily dry, except for sweet dessert wines. Some people confuse the presence of tannins, natural compounds found in grape skins that can make a mouth feel dry, with a wine that contains little to no sugar.

Cabernet Sauvignon

Best paired with meats, hearty meals, bitter greens or chocolate and cheeses such as brie or cheddar, Cabernet Sauvignon has a peppery, sometimes bitter or sharp flavor. Cabernet Sauvignon grapes are grown all over the world and produce a full-bodied wine that has an alcohol content between 13.5 and 14.5 percent.

Cabernet Franc

Cabernet Franc is usually combined with other grape varietals, such as Cabernet Sauvignon or Merlot, and rarely used on its own. The variety of wine with which Cabernet Franc is mixed will determine which foods the blend pairs with well. For example, a Cabernet Franc blended with Cabernet Sauvignon will pair well with hearty meals, bitter greens and brie. A wine made entirely of Cabernet Franc pairs well with most cheeses, pork, ham and tomato-based dishes.

Pinot Noir

A light- to medium-bodied wine, Pinot Noir has a variety of flavors such as fruity and herbal. The Pinot Noir grapes produce complex wines, with famous productions coming from California and France. The wine pairs well with mild, creamy cheeses, tomatoes, salmon and lean meats.

Merlot

Merlot has a low acid content, smooth flavor and hints of plums, currants and other berries. Because of the low acid content, Merlot is a dry red wine option for those who may not like strong red wines. The varietal pairs well with a wide array of foods including steak, lamb, seared tuna and cheddar cheese.

Sangiovese

Choosing a Sangiovese wine presents a variety of options for flavor based primarily on the age of the wine. Young wines of this varietal feature fruity and spicy flavors, while the aged Sangioveses take on the flavor of the oak barrels in which they mature. The acidic wine pairs well with roast chicken, tomato sauce, and herbs such as basil and thyme.

Syrah/Shiraz

Syrah/Shiraz wines have a high tannin content combined with a strong fruit flavor to balance the wine. The wine can be used on its own or in combination with other grapes. The varietal ranges from acidic to fruity and pairs well with barbecue, Mexican dishes, black pepper and beef.

Zinfandel

Grown in California, the red Zinfandel grapes produce a range of flavors from spicy to fruity, with strong berry flavored wines produced in cooler areas and spicy versions in warmer climates. While White Zinfandel is sweet, the red version is dry and pairs well with everything from turkey and lamb to chili and aged cheeses.

Tempranillo

Although the Tempranillo grape is now grown throughout the world, it is largely associated with Spain, where it originated. This wine may be aged or served young, and varies from mild to oakey in flavor. Tempranillo complements Spanish foods, mild blue cheeses, cured meat and grilled fish.

Tags: well with, pairs well, pairs well with, Cabernet Franc, Cabernet Sauvignon

Make Easy Fiberrich Low Fat Taco Salad

Adding produce to meat increases the fiber content.

When it is loaded with high-fiber kidney beans and vegetables, taco salad is a great way to increase your fiber consumption while sticking to a low-fat diet. Homemade tortilla chips make a great addition, though you can always substitute store-bought baked tortilla chips to save time. Taco salad is substantial enough for a main meal, but it also makes a great side dish if you want to add Southwestern flavor to your lunch or dinner. Pair the salad with corn and grilled meat or burgers of any variety for a refreshing summer meal.

Instructions

1. Preheat the oven to 400 degrees.

2. Dice the bell pepper, mushroom, onion and garlic into very small pieces. Saute the vegetables in a pan with cooking spray and a splash of water for two minutes. Add the ground beef, cumin and chili powder and crumble, stirring occasionally until the meat is browned.

3. Cut the tortillas into 1-inch strips. Spray them generously with cooking spray, and season with salt. Layer them on a baking sheet, and bake for about 5 to 7 minutes or until beginning to brown. Flip the chips over and bake for a few more minutes until brown but not burnt.

4. Dice the tomatoes into bite-sized pieces. Drain the kidney beans and rinse them under water to remove excess sodium.

5. Add the lettuce to the bowl. Arrange the tomato slices, kidney beans and cheese on top. Add the ground beef, chips, salsa and sour cream, and toss until well-combined.

6. Serve the salad with a bottle of Catalina dressing on the side. Alternatively, add the dressing to taste and toss.

Tags: kidney beans, cooking spray, ground beef, minutes until, salad with, tortilla chips, with cooking

Cook Chicken Breasts To Use In A Casserole

Correctly prepare chicken breasts to add to a casserole.

When you wish to add chicken to a casserole, often a recipe calls for cooked chicken. This means you must cook the chicken first before assembling the casserole ingredients. The USDA Food Safety and Inspection Service recommends cooking chicken until it has an internal temperature of at least 165 degrees Fahrenheit. After thoroughly cooking the chicken breasts, prepare the casserole according to your recipe.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Place the chicken breasts in a single layer in the baking dish. Sprinkle salt and pepper to taste over the chicken.

3. Cover the baking dish and place it into the oven.

4. Bake the chicken for about 20 to 30 minutes.

5. Check the temperature of the chicken with the meat thermometer. Insert the tip of the thermometer into the thickest portion of the largest breast. If the temperature is at least 165 degrees Fahrenheit, remove the chicken from the oven. If the temperature is under the minimum, continue cooking the chicken until it reaches 165 degrees Fahrenheit.

6. Remove the baking dish from the oven. Take off the lid and allow the chicken to cool to a temperature where you can handle it easily.

7. Transfer the chicken breasts to the cutting board after they cool. Cut the chicken up into bite-size pieces -- about 1-inch pieces.

8. Add the chicken to the casserole with the other ingredients.

Tags: chicken breasts, degrees Fahrenheit, baking dish, cooking chicken, chicken casserole, chicken until

Harvest Nutmeg

Nutmeg is a popular spice in creamy recipes.

Nutmeg is a spice derived from the fruit of a species of evergreen tree called Myristica fragrans. The seed inside the fruit of the tree has two parts; an outer lacy covering called a "red aril" that is ground and sold as mace, and an inner hard core that is dried to produce nutmeg. Harvesting nutmeg involves several key processes and can be carried out from trees that will produce fruit after five to eight years growth.

Instructions

1. Wait for the fruit to ripen on the tree. The fruit will split and after a period of around two days the red aril and seed will fall from the fruit pod to the ground. There are two main periods during the year that produce the highest yields: from January to March, and June to August. Commercial farmers collect the fallen seeds daily during peak times, and every two or three days at other times.

2. Separate the red aril from the nutmeg seed and set this aside to dry naturally under the sun.

3. Dry the green nutmeg seeds indoors at an ambient temperature of 85 to 90 degrees Fahrenheit in wooden trays 2 to 3 inches long. Turn the nutmeg every day to dry them evenly. This can take from six to eight weeks. Small batches of nutmeg can be air-dried in full sun but it is important to protect the seeds from damp or rot can begin to infect them.

Tags: from fruit

Buy Port Wine

The most common type of port wine is a sweet, dark red dessert wine. There are also tawny and white varieties. Authentic port wine is made in the Douro Valley of Portugal. Expensive port wine usually can't be found in grocery stores.

Instructions

1. Research different types of port wine and price ranges before purchasing. Look in your telephone directory for wine stores and merchants to call for information, or find the info you need online.

2. Go to your local liquor store, wine store or wine merchant, or buy your port wine online. A good wine shop or merchant will let you taste the wine before you buy.

3. Learn store your port wine before you purchase it. Older wines need to be consumed right away or their taste will go bad. The younger and less expensive wines will keep for up to a month.

4. Decant your port wine into a decanter before drinking it. Let it stand for 24 hours before decanting to allow the sediment to settle to the bottom. Look through the neck of the bottle as you pour it in one motion to make sure no sediment escapes into the decanter.

5. Know serve port wine. It should be served in port wine glasses which are smaller than regular wine glasses. The host should serve the person on his right before passing the bottle to his left. Each person should serve the person to their right and pass the bottle to their left until it is returned to the host.

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What Wines Pair Well With Thanksgiving Dinner

The variety of dishes at a Thanksgiving dinner can make wine pairing a fun challenge.

Thanksgiving dinner is the perfect time to share some nice bottles of wine with friends and family. The wide array of food served at the meal--from turkey and stuffing to yams and green beans--can make choosing a wine seem difficult. However, selecting the perfect wine can be fun with the right information.

Sparkling Wines

Champagne or sparkling wine is a perfect complement to the Thanksgiving meal. Its high acidity pairs well with all types of food while the bubbles add a celebratory touch. The most typical types of sparkling wines are Blanc de Blancs and Blanc de Noirs. Blanc de Blancs is crafted from Chardonnay grapes and is crisp and fruity. Blanc de Noirs is made from Pinot Noir grapes and is softer and creamier. Sweetness levels vary as well. If you prefer dry wines, make sure the label says Brut or Brut Natural. For semi-sweet or off-dry, the label will read Extra-Dry or Sec. If you like sweet wines, choose Demi-Sec or Doux. For something different, choose a sparkling red, usually a Shiraz from Australia or a Ros .

White Wines

Versatile white wines that pair well with all the courses include Riesling, Pinot Gris and Chardonnay. All three wines have high acidity and strong fruit flavors to pair with both spicy and sweet foods. Riesling is available with varying levels of sugar, so choose a label that says "Auslese" for a balance of sweet and dry. Most any Pinot Gris will work. For Chardonnay, try to choose one that was fermented in neutral oak because the oak does not taste good with the typical foods served at Thanksgiving. Another choice for white wine is a Vouvray, made from Chenin Blanc, which has a bright acidity and strong fruit flavors.

Red Wines

Choose a red wine with strong fruit flavors to match the turkey. Beaujolais Nouveau is a popular choice for the Thanksgiving table due to its light body and fruity taste. If people prefer red wines that have more body--a thicker feeling on the tongue as well as stronger flavors--choose a Grenache/Garnacha, Pinot Noir, or Sangiovese. All have the fruity notes as well as higher acidity to pair with food. For people who serve spicy or heavy side dishes, choose a Zinfandel for its heavier body in addition to its cooked fruit flavors.

Dessert Wines

Don't forget a special wine to pair with dessert. The rule of thumb for dessert wine pairing is that the wine must be sweeter than the food. A light-bodied choice is Moscato d'Asti, a sparkling and fresh-tasting white wine that complements any pie. For a sweeter and heavier option, choose a Port. Ruby Port will be fruitier and sweet whereas Tawny Port adds smokiness to the sweet fruit notes. To serve something different, choose a late-harvest wine, like late-harvest Zinfandel, because it is lower in alcohol than Port and is still sweet enough to match with most desserts.

Tags: fruit flavors, pair with, strong fruit, strong fruit flavors, wine with, acidity strong, acidity strong fruit

Can String Beans

String beans are easy to cook and are delicious used as a side dish or in a number of delicious soups and casseroles. Canning string beans takes a little time and know-how, but it really isn't difficult. If you have supply of string beans in your garden, or if you live near a farmer's market, you can preserve your own winter supply of summer's bounty.

Instructions

1. Sterilize the canning jars by washing them in very hot water or run them through a full cycle in the dishwasher.

2. Snap the beans to about an inch in length and wash them thoroughly in a sieve, under running water. Throw out any shriveled beans.

3. Bring a saucepan with a small amount of water to boil, and then turn the heat down enough to keep the water hot, but not boiling. Allow the lids to simmer for about 15 minutes.

4. Fill a pressure cooker about one quarter full of water, and heat it, but don't yet allow it to boil.

5. Fill the sterilized jars with string beans, poking them down firmly. Add 1 tsp. of salt to each jar and wipe off the rim of each jar to remove any excess salt. Add water to the jars to about three-quarters full. Lift the lids out of the hot water with a fork or tongs and place them on the jars. Add the rings and screw them on tightly while the jar is still hot.

6. Place the full jars in the warm water in the canner. Put the lid on the canner, turn up heat and bring the water to boil. Open the steam valve and allow the pressure cooker to steam freely for three minutes. Tighten the valve and increase the pressure to ten pounds and cook the beans for 25 minutes. Watch the gauge carefully and adjust the heat to keep the pressure at the same level.

7. Turn the heat off and allow the pressure cooker to cool and the pressure gauge to return to "0." Remove the jars from the water carefully and place them on a layer of folded towels. They will not yet be completely sealed and you will begin to hear a popping sound as the sealing process is completed.

Tags: pressure cooker, string beans, allow pressure, allow pressure cooker, heat allow

Oster Steamer Instructions

Oster Steamer Instructions

The Oster small appliance maker has food steamers with digital timers and those with turn-style timers. Steamers steam foods to retain the foods' vital nutrients and vitamins. Oster food steamer models come with two steamer bowls, which allows you to steam a variety of foods at one time even if the foods have different cooking times. Before you use the steamer, you need to prepare the steamer and place the foods correctly for the best results.

Instructions

1. Wash and dry the lid, the rice bowl (which has a handle on each side), the upper steaming bowl and the lower steaming bowl, which are deeper than the rice bowl. Wash and dry the drip tray, which looks like a drainage tray with a hole in the middle.

2. Place the heating element sleeve (round donut) on the heating element in the base. The element slides down to the middle of the heating element. Place the drainage tray on the heating element. The tray sits right on the donut inside the base.

3. Fill the reservoir with water up to the "HI" fill line. The water reservoir is a triangle-shaped fill hole on the right side of the base. Never allow the water level to go below the "LO" fill line. If the water drops to the "LO" level during cooking, add more water without disrupting cooking time.

4. Place the food into the lower and/or upper steam bowls. Place the foods with the longest cooking times in the lower bowl and foods with less cooking times in the upper steam base. Arrange the food so that it does not block the vents on the bottom sides of the bowl. Place food in the center as much as possible.

5. Use the rice bowl for foods with liquid or sauces. Place the bowl inside the lower steaming bowl and cover. If not using the rice bowl, cover the upper bowl or the lower bowl only if using one steamer bowl.

6. Plug in the steamer. Set the digital timer by pressing the up or down arrows in the middle of the steamer. The lowest time setting is the default 5 minutes, the highest is 95 minutes. After keying in the number of minutes, press the "On/Off" button to start cooking. On a turn-style-timer model Oster steamer, turn the knob to the correct time setting and the steamer starts cooking. When the light goes out, the food is done. Consult the Oster recipe booklet for cooking times.

7. Delay cooking on the digital model by pressing "Program" and using the arrow up and down buttons to adjust the hours before the steamer starts cooking. The time goes from 0:00 to 12:00. Press the "On/Off" button to accept the time on the LCD. The counter starts counting down.

Tags: cooking times, heating element, rice bowl, foods with, steaming bowl, bowl cover, bowl foods

Roast Shelled Peanuts In The Microwave

Shelled peanuts roasted in the microwave make a healthy snack.

While many Americans are trying to eat healthier and turn away from the candies and chips as snacks, nuts, such as peanuts, become a healthy alternative. A one ounce serving of roasted peanuts provides 166 calories, almost seven grams of protein, over two grams of fiber and a variety of vitamins and minerals including calcium, iron, magnesium, potassium, phosphorus, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin E, fatty acids and amino acids. While many people tend to think of roasted peanuts in the shell at the baseball game, peanuts can also be roasted out of the shell in your microwave.

Instructions

1. Choose your peanuts. When looking for the best peanuts, look for peanuts that have clean and unbroken shells. If they rattle when they are shaken, this means the peanuts have shriveled up inside the shell and are not good.

2. Remove the peanuts from the shell. To remove the skin from the peanuts, place the shelled raw peanuts in the freezer overnight. Remove them and the skins should slip right off between your fingers.

3. Measure out 2 cups of raw peanuts and place in a 10x16 in. baking dish with the 2 tsp. of butter.

4. Microwave on high for two minutes and then stir. Continue to repeat this process until cooked to just below desired level of doneness, as the peanuts will continue to cook while they cool. Average cooking time is 10 minutes for a light roast and 12 minutes for a darker roast.

5. Remove peanuts and place on paper towel. Sprinkle with salt to taste. Allow to cool for 10 minutes. Store the peanuts in an airtight container for up to three months in the refrigerator and six months in the freezer.

Tags: peanuts place, Remove peanuts, roasted peanuts, While many

Make A Vodka Clam Digger Drink

Make a Vodka Clam Digger Drink

A vodka clam digger drink is similar to a Bloody Mary, and is sometimes called a Bloody Cesar. It is a salty variety of the drink made with Clamato juice and vodka. There are many different variations of the Clam Digger. Try this easy method to make a hearty vodka Claim Digger drink, garnished with shrimp, a pickle spear and various spices.

Instructions

1. Fill the cocktail glass with ice. Use as much or as little as you prefer. Pour 2 ounces vodka over the ice cubes.

2. Add celery salt to taste. Add a splash of Worcestershire sauce and Tabasco sauce.

3. Add a dill pickle spear to the mixture. Secure the spear in place by wedging it between the ice cubes and side of the cocktail glass.

4. Fill the glass with 4 ounces Clamato juice. Stir well to combine all ingredients.

5. Garnish with a few pieces of the peeled, cooked shrimp. Stick them on the side of the glass, similar to a shrimp cocktail. Serve immediately.

Tags: Clam Digger, Clam Digger Drink, Clamato juice, cocktail glass, glass with, Make Vodka, Make Vodka Clam

Microwave Grill Instructions

Much like their electric counterparts, microwave grills allow for indoor grilling of meats and vegetables. Unlike electric models, the foods cooked in a microwave grill will be ready to eat in six or seven minutes, rather than the 15 to 20 needed by the electric grill. There are a number of microwave grills on the market, but they all work in the same basic way.

Grill Basics

The microwave grill you have may have one, two or more parts. The basic grill is a single grill plate. This plate may be removable from the base or it may be a single unit. More elaborate grills may have grill plates on the bottom and on a lid section of the device. Some microwave grills have a gentle slope and a grease trench around the actual plate to catch dripping from the foods cooked.

Preheating the Grill

The most important task of microwave grilling is to preheat the grill before cooking foods. Depending on the manufacturer of the grill, you will need to preheat the grill in the microwave on high for one to three minutes. This will give the foods you cook the normal grill hash marks and make the actual cooking time of the foods less than if used without preheating.

Cooking the Foods

Once you have the grill preheated, cooking the food is a simple matter. The grill is returned to the microwave and cooked for a preselected amount of time. For example, hot dogs and most vegetables will take three minutes or less to cook. Steaks, pork chops and chicken may take as long as seven minutes to cook thoroughly.

Some Tips for Microwave Grilling

Cut vegetables into slices or smaller chunks before grilling in the microwave. They will cook evenly and faster if not left whole. Debone any meat you plan to grill in the microwave and attempt to keep steaks, chops and chicken to less than 1 inch thick. As with vegetables, the meat will grill evenly. Be sure to use a meat thermometer to check the internal temperature of any meat you cook in the microwave.

Tags: microwave grills, chops chicken, foods cooked, grill microwave, grill will

Thicken Broccoli Soup

Thickening broccoli soup is a means of adding texture to it.

Perfect for a dark and stormy evening to warm up a family, soups are a common meal that is shared around the world. Soups are found in almost any cuisine. They range from watery to thick and from vegetable based to cream based. When it comes to broccoli soup, a watery, pureed mixture is not appealing to most palettes. However, if thickened, broccoli soup can have an enjoyable, creamy taste and texture.

Instructions

1. Pour the soup into the large pot and place the pot on the stove.

2. Turn the burner to medium-high heat. Bring the soup to a low simmer.

3. Pour a small amount of cornstarch into the small bowl. Add stock and the cornstarch to the bowl in a two-to-one ratio. For example, for 1 tbsp. of cornstarch, use 2 tbsp. of stock.

4. Whisk the cornstarch and stock together thoroughly in the small bowl until there are no lumps left.

5. Add 1 tbsp. of the slurry, the cornstarch and stock mixture, to the simmering soup at a time. Whisk the slurry into the soup thoroughly.

6. Pour in more cornstarch slurry as needed, adding a little at a time, until the desired thickness is achieved.

Tags: broccoli soup, cornstarch stock, small bowl

Types Of Fruit Wine

Fruit wines are best served slightly chilled -- and go delightfully with dessert.

Fruit wines have been around for centuries. Nearly every culture has its own winemaking tradition. Japan and China, for instance, have both been longtime producers of plum wine, while the Hawaiian culture is historically recognized for the creation of pineapple wine. Today, within the United States, the production of fruit wine has become a treasured art form.

Pick a Fruit

More than 10 pounds of fruit go into a gallon of wine.

Essentially, a fruit wine is defined as any wine made with a fruit other than grapes. Different fruits produce different flavors, and in an effort to maximize and retain the fruit's character in the wine, the process of fermentation is controlled under colder than normal conditions. Naturally, this practice varies from winemaker to winemaker, just as the flavor preference does.

Perfect Balance

Plum wines are often crafted with raisins to enhance sweetness.

In general, the sweeter the fruit, the finer the wine. However, any wine can have sweeteners added if needed, usually in the form of sugar or honey. A quality fruit wine will never have added fruit flavors. When made well, the wine should find a perfect balance between the fruit's acidity and its residual sugars -- tasting both arresting and bold.

Easy as Pie

Berries make wonderful wines and are loaded with antixoidants.

Common fruit wines include blackberry, raspberry, blueberry and apricot, but almost any variety of fruit can be found in the form of wine. If unable to locate a fruit wine that you expect you might enjoy, it's easy to craft right in the comfort of your own kitchen. For just this reason, fruit wines are commonly referred to as country wines throughout various regions of Europe.

Tags: fruit wine

Make Tortilla Dumplings

Tortilla dumplings are a twist on a traditional chicken and dumpling recipe. This tortilla dumpling recipe is easy to make and takes less than 1 hour to prepare and cook. Enjoy this nutritional recipe fit for the whole family.

Instructions

1. Dice the onion and celery into small pieces.

2. Add chicken, celery, onion and broth to a sauce pan and cook until tender.

3. Remove the chicken from the broth.

4. Pull the chicken meat off the bone. The chicken does not have to be in neat pieces. If the chicken is in chucks or strips it is fine.

5. Add the butter to the broth and stir until the butter melts.

6. Cut or tear the tortillas into narrow strips. The strips can be in squares or fun shapes for smaller children.

7. Place the tortilla strips in the chicken broth.

8. Cook over low heat for 5 to 10 minutes.

9. Add the half-and-half while the tortillas are cooking.

10. Mix in the milk and stir continuously.

11. Add chicken to the mixture or serve separately.

12. Sprinkle salt and pepper to taste.

Tags: dumpling recipe, pieces chicken

Chose A Bottle Champagne

If you are a novice champagne enthusiast, then this little guide is for you. It will go over some of the basic things to look for when selecting a bottle. Just remember that ultimately the best champagne to buy is the one that you enjoy the most.

Instructions

1. First thing to consider when buying a bottle of champagne is the dryness of it. Depending on your tastes you may love a really dry champagne or prefer the sweetest one you can find. Most people seem to fall somewhere in between. Here is a list of champagne descriptions from sweetest to driest:

Doux

Demi-Sec

Sec

Extra Dry, Extra Sec

Brut

Extra Brut, Ultra Brut, Brut Integral

2. Next you will want to look at the marques. This is basically who makes the champagne. There is a relatively small list of major marques out there so just try to remember the ones you have tried and liked. You are bound to see the same one on a restaurant menu wherever you go.

3. Many people consider the vintage to be very important. I do not however. Vintage refers to the year of the grapes that were used in making this champagne. Now this is extremely important when choosing a fine wine, but champagnes generally use grapes from several seasons. So consider it any way you like.

4. The size of the bottle can be a factor to consider. Champagne does not save very well. You generally have less then a day to enjoy it. So if you know that you are only going to have 2 glasses for dinner then don't purchase the double magnum.

Tags: Extra Brut

Grind Sesame Seeds

Sesame seeds have been used throughout the world since ancient times.

Sesame seeds are tiny, flat seeds that have a delicate, nutty flavor and crunch suitable for seasoning a variety of ethnic dishes. Depending on the variety, sesame seeds may be black, yellow, red or white. The seeds are packed with calcium, iron, zinc, magnesium, vitamin B1 and fiber. Sesame seeds are often roasted, and then ground and sprinkled over vegetables, meat dishes, noodles, breads, cereals or fruits, or combined with other ingredients to make dips, dressings, sauces or spreads. Grinding sesame seeds isn't difficult.

Instructions

1. Place a small handful of sesame seeds in a blender container. Turn the blender on pulse for three or four seconds. Avoid pulsing the sesame seeds for more than a few seconds, or the seeds may clump together. Attempting to grind too many seeds at once may also result in clumping.

2. Use alternative methods to grind sesame seeds if you don't own a blender. Grind the seeds in a coffee grinder that hasn't been used for coffee, as the flavor of coffee will affect the sesame seeds. Seeds can also be ground with a mortar and pestle or a hand-operated spice grinder.

3. Use the ground sesame seeds as desired. For the best flavor, grind sesame seeds just before you plan to use them.

Tags: sesame seeds, sesame seeds, been used, grind sesame seeds, seeds blender

Make Lowcarb Garlic Mashed Cauliflower

A bowl of cauliflower never tasted so good.

Mashed potatoes are the quintessential holiday side dish and anytime comfort food for many Americans. They are also the notorious "no-no" dish for dieters, because of the high glycemic index and heavy carbohydrates found in potatoes. Next holiday, or next time you crave the creamy goodness of mashed potatoes, reach for cauliflower instead. Cauliflower is an unlikely, but delicious alternative to potatoes. Trick yourself and your family into enjoying a healthier side dish of mashed cauliflower.

Instructions

1. Keep the water at a roaring boil while cooking the vegetable.

Fill an 8- or 16-qt. pot half way with water and place on stove top on high. Bring the water to a boil. While waiting for the water to boil, cut the head of the cauliflower into florets using a chef's knife. Add the cauliflower to the boiling water and cook until tender.

2. The ideal consisteny is thick and fluffy; avoid over-processing into a runny or gummy texture.

Strain the fork-tender cauliflower and transfer the florets into a blender. Add cream cheese, olive oil, smashed garlic, salt, pepper, buttermilk, rosemary and Parmesan cheese to the blender. Blend on a medium speed until the mixture is the consistency of mashed potatoes. Add more oil if it seems too dry.

3. Transfer the creamy cauliflower mixture into a serving dish. Salt and pepper if needed. Garnish with chopped chives and serve with pats of butter.

Tags: side dish, water boil

Wine Storage Facility Requirements

Wine storage is a field of expertise based primarily around chemistry, with an element of luck. Storage specifications vary, but there is one constant: wine is perishable. The five crucial elements to consider are: temperature stability, temperature fluctuation, humidity, ventilation and darkness.

red wine

Time Frame

Storage time depends on how you intend you use the wine, and its variety. Some wines are sold within 14 hours after bottling; others must be stored for over 25 years.

Temperature

Wine must be kept between 55 and 57 degrees Fahrenheit, with no more then a five-degree change once annually. If the temperature fluctuates consistently, changes at the molecular level affect taste and appearance.

Humidity

The cork is a key feature of proper wine storage and subject to environmental conditions. Low humidity, less then 50 percent, causes shrinkage, allowing excess oxygen to enter the wine; high humidity, over 80 percent, can lead to mildew on the cork.

Ventilation

The cork is permeable; some oxygen does enter wine. If those air molecules are contaminated with chemicals or strong odors, they can also permeate the wine.

Darkness

Wine is stored in bottles that absorb light, but optimal conditions require wine being stored with low light to no light. Wine storage facilities will manage personal wine cellars.

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Buy A Single Bottle Wine Chiller

Single bottle wine chillers can be electric, designed to quickly cool a bottle of wine, and non-electric, designed to help retain the temperature of a chilled bottle of wine. Electric bottle chillers are relatively inexpensive and convenient. Non-electric wine chillers are inexpensive and attractive on any table setting.

Instructions

1. Determine what type of single bottle wine chiller you desire. Non-electric wine chillers can go anywhere because they don't require an electrical outlet. Electric chillers must be plugged in, confining them to indoor use only.

2. Learn about water-cooled electronic single wine bottle chillers. These wine chillers cool wine by shooting a constant stream of ice-cold water while simultaneously rotating the wine bottle.

3. Discover single bottle wine chillers that use thermoelectric cooling systems. An electronic charge passes through intersecting wires made of different metals. The bottle of wine is then chilled through the flow of electric currents.

4. Determine how quickly you would like your wine chilled. Thermoelectric wine chillers will cool wine from room temperature to properly chilled in about four minutes. A single bottle wine chiller using water jets takes about 10 minutes.

5. Settle on how much you are willing to spend. Electronic single bottle wine chillers range from about $50 to $100. Non-electric wine chillers will cost between $5 and $20.

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Make A Cream Cheese Chutney Spread

Mango chutney goes well with cream cheese

Cream cheese and crackers pair well together, but a twist on that classic may make for a better snack. A tangy chutney spread will dress up a typical cream cheese appetizer and give it a more elegant touch. The original recipe calls for mango chutney added over the top of a block of cream cheese. This variation calls for mashing the cheese (or using soft cream cheese) for a smoother spread that is more appetizing and blends the flavors better. You can also add green onion to the spread if you enjoy the taste of onion. This recipe makes 12 servings.

Instructions

1. Add the cream cheese to the mixing bowl.

2. Mash the cream cheese with a spoon until creamy; it should have the consistency of softened butter.

3. Add the mango chutney, which gives this spread its tangy-sweet flavor.

4. Sprinkle the bacon bits and green onions into the bowl, and mix thoroughly until blended.

5. Spoon the spread into a bowl, and serve with crackers. Garnish with a bit of coarse salt on top.

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Does Cream Cheese Filling Have To Stay In The Refrigerator

Hors d'oeuvres and pastries are often filled or iced with cream cheese.

Cream cheese, which often is added as a filling or topping to desserts, hors d'oeuvres and pastries to add flavor and texture, is made from dairy products and can spoil if left out of the refrigerator for more than a few hours. Even commercial baked goods, containing cream cheese icing or fillings, need to be kept cold to avoid spoilage.

Dairy Products

The main ingredients in cream cheese are nonfat milk, milk fat, cheese cultures and whey protein. These are dairy products and, therefore, need to be kept cold. Dairy products, as a rule, should not be left out of the refrigeration for more than a couple hours, noted the Virginia Cooperative Extension.

Other Ingredients

Not only does the cream cheese in filling and frosting need to be refrigerated, so do the eggs and whipped cream that often are included as recipe ingredients. If left on a countertop, the ingredients in cream cheese filling will sour and eventually grow mold.

Soft Cheese vs. Hard Cheese

Though hard cheese can hold up at room temperature and often tastes better after sweating a bit, soft cheeses, such as brie and cream cheese, spoil quickly and need to be immediately placed in the refrigerator or thrown away if they have been sitting out unrefrigerated. A few hours on a tabletop is the limit for soft cheeses; otherwise, there is increased risk for food poisoning, which can cause abdominal cramps, diarrhea, vomiting and weakness, noted the U.S. National Library of Medicine website.

Fresh Cream Cheese

When refrigerated, unopened bricks of cream cheese last a little longer than cream cheese fillings -- Virginia Cooperative Extension recommends limiting refrigeration of block cream cheese to about two weeks. For cream cheese filling, however, a few days in the refrigerator is the limit, due to the added perishable ingredients such as eggs, milk and whipped cream. Freezing cream cheese filling is not recommended, as it separates and can become grainy in texture.

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Make Cajun Stuffing

Cajun stuffing is known for the spicy rice that's also known as dirty rice. This is a traditional side dish in many Louisiana homes. Cajun cooking is known for the spices and colorful dishes that combine French and Southern cooking styles. Learn to make Cajun stuffing with some fresh vegetables and a few cans of soup and rice that you probably already have at home.

Instructions

1. Add the ground beef and onions to the casserole dish along with the bell peppers, and place in the oven at 425 degrees F for 20 minutes. When it's done cooking, remove the dish and place it on the counter.

2. Add the remaining ingredients to the pan. Mix all of the ingredients together with a wooden spoon and cover with a lid or aluminum foil.

3. Bake at 350 degrees F for 35 minutes.

4. Remove from the oven and spoon the Cajun stuffing out into bowls. Serve hot. The dressing should be moist, but not sitting in liquid. If this is still too liquid, place back in the oven for 10 minutes with the heat off and allow the remaining heat in the oven to cook it the rest of the way.

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Make A Three Bean Salad With Vinaigrette

Chilling three-bean salad allows the ingredients and vinaigrette to mix.

No matter how many salads you have presented or eaten, you can delight yourself and others at your next picnic or summer function with a refreshing and filling three-bean salad. This appetizer or side dish packs in the protein and vegetable servings for a flavorful and light reprise from the heaviness of warm-weather barbecue and snack foods. You can replace complex carbohydrates and fatty meats with the three-bean salad, increasing your fiber intake and lowering your fat and calorie consumption throughout swimsuit season.

Instructions

1. Pour one can each of red kidney beans, cut green beans and garbanzo beans in a colander. Rinse the beans with cold water and drain. Pat the beans dry with paper towels and pour them into a mixing bowl.

2. Chop 1/2 cup of red onion, 1/2 cup of celery and 1 cup of flat-leaf parsley into fine pieces. Add the ingredients to the mixing bowl.

3. Create the vinaigrette. Pour 1/2 cup of olive oil, 3 tbsp. of white wine vinegar and 1 tbsp. of Dijon mustard into a bowl. Squeeze 1/2 of a lime over the bowl for added flavor, if desired. Add salt and pepper to taste.

4. Whisk the ingredients with a whisk and pour the vinaigrette into the mixing bowl containing the beans and vegetables. Toss the mixture with a spoon and refrigerate it for about 4 hours. This allows the ingredients to absorb the flavors of the vinaigrette dressing.

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