Dehydrate Ready Made Meals

Include dehydrated foods on backpacking or camping trips to ensure delicious and healthy meals.

Dehydrating food is a great way to create meals for food storage, emergency preparedness or to include homemade recipes on backpacking excursions. It is also an excellent method to consider when fresh foods are not available or out of season. Dehydrating, or drying, is a method of preserving foods by removing the food's water content while leaving many nutrients. Although commercially dehydrated meals are available, dehydrating your own meals allows you to control the size of the meal, the ingredients, the weight of the meal and typically saves considerably on the cost of the meal.

Instructions

1. Gather the essential ingredients for the meal you plan to dehydrate. Use recipes that call for ingredients that can be chopped or cut into small pieces, since these will dehydrate more quickly and easily. Look in grocery stores for examples of dehydrated foods to give you ideas, such as dehydrated au gratin potatoes, dry soup mixes and instant rice. Prepare the desired recipe.

2. Turn on the dehydrator, following the manufacturer's instructions. Let it warm up while you spread the meal on a dehydrator tray. Check the food periodically to avoid over-drying. If the pieces do not seem to be dehydrating in the time period recommended by the manufacturer, break the food into smaller pieces. Be sure to check the dehydrator manufacturer's information and instruction manual for meal recipes.

3. Remove the meal from the dehydrator when the food feels dry and crumbles to the touch or when it meets the recommended criteria suggested in the dehydrator manufacturer's instructions.

4. Place the dehydrated meal in a plastic zip freezer bag to create an airtight seal. Label the meals, using a black marker and adhesive labels. Include on the label the date the meal was prepared and how many people the meal will serve.

5. Store the dehydrated meal packets in a dark, cool spot until ready to rehydrate. Rehydration is typically done by pouring boiling water into the plastic freezer bag containing the dehydrated meal and allowing the bag to sit, zipped closed, for 5 to 20 minutes, depending on the meal. High quality plastic zip freezer bags tend to be able to stand up to boiling water.

Tags: dehydrated meal, plastic freezer, boiling water, dehydrated foods, dehydrator manufacturer, manufacturer instructions

Find New York City'S Best Delis

New York City is famous for many things. One of those things include delicatessens, also known as delis. From pastrami sandwiches, potato pancakes, corned beef and all the food delights in between, New York City is the place to be if you want to revel in some classic, good old fashioned deli goodness. Here are some of the best delis in New York City.

Instructions

Finding New York City's Best Delis!

1. Go to Katz's Delicatessen (205 East Houston Street). Katz's is probably the best known of all of the famed New York City delicatessens, and the locale for a famous "When Harry Met Sally" scene. Be sure to try the hand carved meats. The portions are extremely generous, so stop by on an empty stomach.

2. Stop by Carnegie Deli (854 7th Avenue). With its bustling midtown location, Carnegie Deli is a convenient place to stop and have a classic deli lunch. Often crowded, this deli has been in existence since 1937. Be sure to check out the classic "mile high" pastrami sandwich. The cheesecake is also a must-have.

3. Visit Ben's Delicatessen (209 West 38th Street). Ben's is another quintessential New York deli located in midtown. Serving up all the classics (pastrami on rye, stuffed cabbage, potato pancakes), this roomy restaurant is a great place to meet up with a large group of friends and have a fantastic time.

4. Have lunch at Junior's! (386 Flatbush Avenue). Originally located in Brooklyn, there now is a Manhattan branch to this deli. Known for its glorious cheesecake, this deli/diner is full of New York City charm. The matzo ball soup isn't too shabby either. Though the Manhattan location (Times Square) is excellent, try to dine at the original Brooklyn location if possible (the authenticity can not be beat).

5. Go to Barney Greengrass (541 Amsterdam Avenue). This Upper West Side deli is known for its smoked salmon, sturgeon, cheese blintzes, and chopped liver. Barney's is a wonderful breakfast and lunch option, and the classic deli food selection is a cut above the rest. Make sure not to miss out on the deli delights of Barney's Greengrass.

Tags: York City, this deli, Barney Greengrass, Best Delis, Carnegie Deli, City Best, City Best Delis

Make A Quick Dinner Party For Friends

Throwing dinner parties is fun, intimate and a great way to save money without spending a huge amount at a restaurant. But in this ever-growing busy world, making complicated and fancy dishes can demand a lot prep time and cooking. Don't fret; there are ways to cut corners without cutting flavors and quality. Here are some suggestions to prepare a quick, but delicious, dinner for your friends or family.

Instructions

Make a Quick Dinner Party for Friends

1. Buy a prepared whole rotisserie chicken (or two, depending on how many people attend). You can find these at almost any supermaket. They are delicious and simply need to be warmed up in the oven. Bring it to the table and carve in front of your guests.

2. Cook up some pasta for a non-meat option. You can choose the stuffed shell variety like tortellini (found in the refrigerated department usually near the cheese) or noodles like spaghetti. Make a quick sauce from bottled tomato sauce and add in some heavy cream to thicken the sauce.

3. Buy a baguette. These dress up any dinner. Serve it sliced, or if you have a cutting board, slice off a few pieces yourself and then leave it on the table for others to slice with a butter dish.

4. Make a painless salad: open the bag of prepackaged salad mix that contains different greens and rinse it under fresh water. Slice cherry tomatoes in half and toss together in a big bowl. Rinse off and then add in 1/2 can each of kidney beans and garbanzo beans. Toss with balsamic vinaigrette.

5. Don't be afraid to ask your guests to bring the extras; assign bottles of wine and a couple of desserts.

Tags: Dinner Party, Dinner Party Friends, Make Quick Dinner, Party Friends, Quick Dinner, Quick Dinner Party, your guests

Recipes For Jams & Jellies

Jams and Jellies

Homemade jams and jellies made from fresh fruits are one of summer's tastiest delights. Jams typically have a thicker consistency and contain mashed fruit. Jellies contain only fruit juice and do not have mashed fruit. Whichever you choose, enjoy the process of making homemade jams and jellies to enjoy long after summer ends.

Jelly Recipes

Make an unusual sparkling grape jelly. Stir together 10 cups sugar and 24 oz. grape juice concentrate in a large bowl. Add 4 cups lemony soda and stir the mixture well. Heat 1 cup water and two packages of fruit pectin in a saucepan until boiling. Boil one minute and then pour the hot pectin mixture into the fruit juice mixture. Allow to sit for three minutes. Stir again and then pour into jars or plastic containers. Leave approximately a half-inch of free space (called head space) at the tops of the containers for expansion. Place lids on the containers and allow the containers to sit at room temperature for one day. Freeze for long-term storage or refrigerate for up to three weeks.

Make an easy and delicious apple jelly. Stir together 3 cups apple juice and 5 1/4 cups sugar in a large bowl. Allow to sit for 10 minutes and stir twice during this time. Heat and stir 3/4 cup water and one package of fruit pectin in a saucepan until boiling. Boil and stir one minute and then pour the hot pectin mixture into the fruit juice mixture. Stir the mixture for three minutes and then pour into plastic containers. Leave a half-inch head space at the tops of the containers. Place lids on the containers and allow the containers to sit for one day at room temperature. Place in the freezer to store.

Jam Recipes

Combine your favorite fruits to make different jams that will delight the taste buds.

Gather 3 cups of fresh fruit and wash the fruit. Cut out stems and pits, if necessary. Peel the fruit as well. Place the fruit into a large bowl and use a potato masher to crush and mash the fruit. Mash the fruit so that it is lumpy or smooth, according to your desires. Add 5 cups sugar and mix well. Allow the fruit to sit for 20 minutes.

While the fruit is sitting, mix one package pectin and 1 cup water in a saucepan. Stir to dissolve the pectin and boil for one minute. Pour the pectin mixture into the fruit and stir for two minutes. Pour the jam into containers and leave a half-inch of head space at the tops of the containers. Place the lids on the containers and allow them to sit for one day at room temperature.

Keep the jam in the freezer for up to one year or in the refrigerator for three weeks.

Tags: then pour, containers allow, cups sugar, fruit juice, head space

Make Icing And Graham Cracker Treats

Kids love treats made with icing. These easy-to-make graham cracker creations will have you craving for more. Read on to learn make icing and graham cracker treats.

Instructions

1. Assemble your ingredients. Gather together powdered sugar, milk and butter for the icing. Get out your graham crackers and have them ready.

2. Make the icing. Mix the powdered sugar, milk and butter together until a relatively thick consistency is formed. If the icing is too thick, add a little bit more milk. If the icing is too thin, add more powdered sugar.

3. Color your icing. Use food color to make your icing whatever color you want. This is a fun part in that you can experiment and mix colors.

4. Break your graham cracker sheets into two halves. These pairs will be used for each treat.

5. Frost one graham cracker generously.

6. Place the other half of the graham cracker on top of the frosted graham cracker like you would a sandwich.

7. Eat and enjoy.

Tags: graham cracker, powdered sugar, milk butter, powdered sugar milk, sugar milk, sugar milk butter

Make Candied Almonds

Almonds are a nutritional powerhouse, because they help prevent cancer and lower cholesterol. Plus, they come packed with protein, vitamin E and calcium. If plain almonds are too bland for your taste, try making candied almonds that you can toss in salads, add to yogurt or just snack on during the day.

Instructions

1. Place the almonds on a baking sheet and set them into a cold oven.

2. Turn the temperature to 350 degrees F, and roast the almonds about 15 to 20 minutes. Stir the almonds occasionally, throughout the cooking process, so they brown evenly on all sides. Turn off the oven and remove the almonds.

3. Cook a mixture of honey and butter over medium heat on the stove top, until it boils.

4. Simmer the mixture over low heat for 2 minutes more. Add the roasted almonds and simmer several minutes.

5. Spread the almonds onto wax paper to cool slightly.

6. Pour the sugar in a bowl and dump in the almonds. Toss until the almonds are well coated.

7. Store candied almonds in an airtight container.

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Make Summer Vegetable Salad

Summer salads are usually a tossed salad with greens or fruit salads, but don't forget your vegetables. With the large selection of vegetables available, a vegetable salad is a great alternative. Vegetables can be raw, blanched or grilled in a summer salad. Toss with your favorite vinaigrette and you have a nutritious and refreshing summer vegetable salad. Read on to learn more.

Instructions

1. Select vegetables that are firm, fresh and in season. Summer vegetables that are great for salads include green, yellow or red bell peppers, cucumbers, fresh corn, asparagus, broccoli and cauliflower, onions, beets, radishes, zucchini, squash, green beans and wax beans. Summer vegetables will vary according to your location.

2. Choose your favorite summer vegetables for a raw salad. For not-so-favorite vegetables, brush with olive oil, season with salt and pepper and grill them lightly to enhance the flavor. Don't over-grill the vegetables or they will be too soft for a summer salad.

3. Wash the selected summer vegetables and dry well. Cut the vegetables into bite sized pieces. If using raw onions, cut them into smaller pieces so they don't overwhelm the summer salad.

4. Cut dense vegetables into smaller pieces. Vegetables like carrots, beets, broccoli and cauliflower are dense and will be hard to chew if left in larger pieces.

5. Place the raw vegetables in a large salad bowl and season with salt and pepper to taste. Toss with your favorite vinaigrette dressing and allow the summer salad to marinate for at least an hour for a fuller flavor. If using grilled vegetables, allow them to cool before handling. Cut the grilled vegetables into larger pieces if they are softened. Toss with your favorite vinaigrette and allow to marinate.

6. Add extras to the summer vegetable salad before serving. Add walnuts or almonds, chopped hard-boiled eggs, cheese, sesame seeds or pine nuts for a more intense flavor.

7. Garnish the summer salad with sliced radishes, sliced red pepper, shredded carrots or fresh basil.

Tags: summer salad, your favorite, favorite vinaigrette, Toss with, Toss with your

Choose Salmon

Salmon is arguably a contender for the title of "fillet mignon of the sea" with its rich flavor appealing to a wide variety of palettes and its tremendous nutritional value as a source of protein, Omega 3 fatty acids, and vitamin D. For all of its value in flavor and potential health benefits, there comes a price tag and it is important to get the most from your salmon dollar.

Instructions

1. Have an idea of how much salmon you intend to cook and what else you will need for the meal. Salmon is a fairly delicate meat and will spoil outside of refrigeration if it is neglected for an extended period of time.

2. Additionally be aware of the differences between farm raised and wild caught salmon. Wild salmon tends to be a bit leaner and has an overall richer, gamier flavor making it generally the more desirable premium product, but pricing and availability in most areas favors farm raised salmon as the more economical choice. In making the choice, if it is available at your local market, you can consider whether the purchase is for a special occasion or an everyday meal. In every situation though a good cut from a farm raised fish is more desirable than a wild cut on the verge of spoiling.

3. Inspect your intended purchase visually. The flesh should be very firm and together. Any feathering of the flesh indicates a potential problem, as does slimy skin and scales that fall out at ease. The color of the flesh can vary depending on the particular variety of salmon and is not as important of an indicator of quality as the condition.

4. Get a chance to smell the cut of fish. This is probably the most important step, and should make or break your decision to purchase. Salmon should smell rather sweet with a bit of saltiness if it is fresh, while if the salmon has the more typical fish smell it should be discarded. Depending on the size of the particular store's inventory and whether they have more appealing alternatives may force you to reconsider purchasing salmon and fresh seafood in general from that store if the smell is rank and is not an isolated occurrence at the vendor.

5. When you purchase your salmon, take it home as soon as possible to avoid spoilage which can lead to illness and make a mockery of the time you spent picking a prime piece of fish.

Tags: farm raised, more desirable, salmon more, your salmon

Make The Perfect Burrito

Steer away from the frozen imposters and make your own perfect burrito.

The perfect burrito sounds like heaven on earth to someone who is a diehard burrito fan. And, you can recreate this highly desired Mexican staple in your own kitchen. A perfect burrito is filled with flavor and textures that compliment one another. Use only the finest ingredients, including freshly made tortillas, and authentic burrito ingredients, such as homemade pico de gallo and crema, for your burrito. Serve your burrito as is, or add a side of Spanish rice for a complete meal.

Instructions

Pico de Gallo

1. Slice a small Roma tomato in half and discard the pulp. Chop the remaining tomato into 1/4-inch pieces and add to a small bowl.

2. Dice 1/2 a small jalapeno or Serrano chili pepper and add to the tomato. Dice 1/4 of a small white onion and place in the bowl.

3. Squeeze the juice of 1/2 lime into the bowl and stir. Chop 1 tbsp. of fresh cilantro and fold this into the mixture. Add salt to taste and refrigerate until you are ready to fold your perfect burrito.

Prepare The Burrito

4. Julienne 1/4 of a white onion and 1/4 of a green bell pepper into 1/8-inch thick strips.

5. Slice 1/4 lb. of beef roast crosswise into 1/4-inch thick strips. Cover the strips with 1 tsp. of cumin, 1 tsp. of chili powder and 1 tsp. of black pepper. Coat both sides of the strips of beef.

6. Add 1 tbsp. of lard to a cast iron frying pan. Heat the lard on medium until melted.

7. Toss the onion and bell peppers into the hot frying pan. Cook until the vegetables turn translucent. Add the beef strips and saut on medium until the meat is no longer pink in the center. Pour the cooked mixture into a bowl; do not wash the pan out.

8. Add a 10-inch flour tortilla to the hot frying pan that is on medium heat. Toast each side of the tortilla for 30 seconds or until it begins to brown. Leave the tortilla in the hot pan but turn the stove off.

9. Spread 3 tbsp. of refried beans down the length of the center of the tortilla. Pour all of the vegetables and meat across the top of the beans. Sprinkle 1/2 cup of Oaxaca cheese, queso quesadilla, queso Chihuahua or manchego cheese over the top of the hot mixture. Smear 3 tbsp. of crema over the melting cheese.

10. Slice a 1/4 of a ripe Hass avocado lengthwise into 1/4-inch thick strips. Place these across the top of the crema. Sprinkle 1/2 cup of shredded iceberg over the top of the avocado. Add 3 tbsp. of the homemade pico de gallo across the lettuce.

11. Turn the frying pan so you are facing one of the short ends of the ingredients. Fold the tortilla over the end of the ingredients. Hold the tortilla as you fold one of the adjacent sides of the tortilla over the length of the ingredients. Tuck the tortilla over the ingredients and roll it over itself.

Tags: into 4-inch, perfect burrito, thick strips, tortilla over, your perfect burrito, 4-inch thick, 4-inch thick strips

Savory Pot Roast

Pot roast is a comfort food

Dearly loved by many as a comfort food, a pot roast brings succulent goodness to the dinner table. This beef dish cooks slowly, developing the mellow, savory flavors from the meat and any accompanying vegetables. Typical additions to a pot roast pan are onions, carrots, potatoes and sometimes celery. As the pot roast cooks, it creates its own gravy from juices extracted from the meat. Preparing pot roasts is an easy task.

Cuts of Beef

Many cuts of beef are suitable for pot roasting.

The flavorful but less-tender cuts of beef are ideal for making pot roast; when slow cooked in liquid, the fibers become very tender. Choose a cut that is generously marbled for the best flavor, or select a cut with less fat for a healthier roast. Potential pot roasts can be found in cuts such as chuck arm or shoulder pot roasts, chuck eye, brisket or blade roast. The bottom round roast is a leaner choice, as is the eye round.

Oven Cooking

Pot roasts simmer for several hours in the oven, becoming fork tender. The pot roast is first seared on all sides in a large cooking pan, then placed in an oven-proof baking dish. If using a Dutch oven, you can sear and cook the meat in the same pan. Liquid and flavorings are added next and vegetables can be placed around the outside of the roast. The pan is then covered very tightly with either a heavy, well-fitted lid or aluminum foil. The time spent in the oven will vary according to the size of the roast, but an average 3 lb. roast should not take longer than two and a half to three hours at 350 degrees Fahrenheit.

Stovetop Cooking

The pot roast can be seared and then adorned with seasonings, vegetables and liquid, then simmered on a low heat for several hours in a covered pan. Deep cast-iron pans are ideal for this, provided they have a tight-fitting lid. Dutch ovens work well, too. Check the pot roast often. Care must be taken to ensure that the liquid does not boil away. With this method, a trivet is sometimes used to keep the meat off the bottom of the pan.

Slow Cooker

The pot roast can be placed in a slow cooker early in the day and forgotten until dinner time. An average-sized roast cooks on low for up to eight hours and on high for four. As with the oven method, the roast is seared on all sides first and then placed in the cooker along with liquid and desired flavorings and vegetables. This very slow method will render a pot roast so tender that it may be difficult to lift out of the cooker in one piece. With a slow cooker, it is tempting to lift the lid occasionally, but unless you need to add vegetables in the middle of the cooking, it's not a good idea. Slow cookers must slowly get back up to temperature, and this adds to the total cooking time.

Pressure Cooker

Pressure cookers reduce the time it takes for pot roasts to get done. The meat is seared, all accompanying items are added, then the roast is put under pressure.The steam that forms from the liquids cooks the meat quickly and tenderizes it at the same time. A 3 lb. pot roast should cook in about 45 minutes at a pressure of 15 lbs. per square inch, making meal preparation a snap at the end of a busy day.

Flavors

The classic method of flavoring a pot roast is with a packet of dry onion soup mix, the kind used for onion dip, and a can of cream of mushroom soup. Either spread the soup on top of the roast and sprinkle with the dry soup mix or blend the two flavorings together and then spread it on the roast. This makes a hearty gravy to accompany the roast and to spoon over a side dish such as mashed potatoes or rice. For a zesty pot roast, place the seared meat in the pan and pour salsa over it. Cook as usual and use the resulting tomato gravy over polenta or cheese grits. A lighter pot roast results when the seared meat is covered with generous amounts of garlic, shallots, red wine and mushrooms.

Tags: comfort food, cuts beef, from meat, roast cooks, roast seared

Cook Kielbasa

Cook Kielbasa

"Kielbasa" is the Polish word for "sausage." There are many different ways to cook kielbasa, all of which are easy and most of which don't take very long. Kielbasa is seasoned and smoked, which means you can cook it any number of ways or eat it uncooked.

Instructions

Skillet-Fried Potatoes and Kielbasa

1. Peel and slice four large potatoes and one onion.

2. Cut the kielbasa into slices until you have 1 cup.

3. Add the vegetable oil to a large skillet and heat it at medium-high heat. Let the oil get hot, then turn the burner to medium.

4. Put the sliced potatoes and kielbasa in the skillet. Cover it with a lid and let it cook, turning the items often so the potatoes, onion and kielbasa don't burn..

5. Take food out of the skillet when the potatoes and onion are tender and somewhat crispy around the edges.

Spaghetti Kielbasa

6. Fill a large pot halfway with water. Put it on the stove and turn the burner on high heat. Covering the pan will make the water boil faster.

7. Add 1 tbsp. of vegetable oil and wait for the water to boil. Add two handfuls of spaghetti noodles to the boiling water and cook until the noodles are tender.

8. Chop one onion, one tomato and 1 cup of kielbasa into small chunks. You also can use bell pepper.

9. Open a jar of your favorite spaghetti sauce and pour it into a large sauce pan. Add the onion, kielbasa and tomato to the sauce. If you like a sweeter spaghetti sauce, add 1 tbsp. of sugar. Let it cook on medium heat until the sauce is hot.

10. Drain the water off the noodles and add the sauce to the noodles. Stir to mix the sauce and noodles together.

Sauerkraut and Kielbasa

11. Cut up the kielbasa into 2 cups of finger-length pieces. Put them in a large skillet.

12. Open a jar or can of sauerkraut and add it to the skillet with the kielbasa.

13. Cook the mixture on medium heat until both the sauerkraut and kielbasa are hot.

Tags: kielbasa into, onion kielbasa, potatoes onion, Cook Kielbasa, heat until, kielbasa Cook, large skillet

Send A Bottle Of Wine As A Gift

Sending wine takes creativity and alternative strategies.

The United States Post Office, UPS, Fedex, DHL and all other large mail carriers and shipping companies will not knowingly ship wine. UPS, Fedex and DHL will ship wine only for those who hold a special license to ship wine. Aside from lying at the post office, the only (legal) options for shipping wine to send to someone as a gift are to purchase a bottle at an online boutique and have it sent gift wrapped, to package the wine and hire a local private courier service, or to ship it as airline luggage to be picked up by the recipient. The easiest and cheapest option is to purchase the wine online or through a store to be shipped.

Instructions

1. Locate an online boutique or store dealer that will ship wine for you. There are many online wine shops such as wine.com that will gift wrap and send bottles and even gift sets to anywhere you desire. An alternative to an online store is to visit your local wine shops and inquire into whether they can ship bottles of your choosing. Many wine shops have shipping licenses, and depending on your relationship with the staff, they might even let you gift wrap the bottles yourself. Just remember that when shipping heavy items like wine, the shipping charges increase.

2. Hire a private courier. If you do not want to ship via a wine shop or online boutique, hiring a local ground courier is an option. Depending on your location, ground couriers can be hired to carry local, intrastate and in some cases even interstate mail. These services are not common and you will need to do research into what is offered in your particular location. Couriers can carry wine as it is shipped ground rather than by air. These services are most common when sending something inner-city.

3. Ask a friend, neighbor, colleague or family member to personally deliver the bottle for you. This is possible only if the recipient is local. Offer money for their services even if they refuse. Wrap the bottle in tissue paper and tie it at the neck with a thick ribbon. Attach a note card or gift tag to the ribbon, or place the bottle in a wine bag and slip the card inside. Have the "delivery person" either leave it at the front door of the recipient, or deliver it as "a special delivery from your name."

Tags: ship wine, online boutique, wine shops, even gift, gift wrap

Hollandaise Sauce Uses

Eggs benedict is a traditional way to incorporate hollandaise into a dish.

Hollandaise sauce is made from egg yolks, lemon juice, vinegar, butter, salt and pepper. The sauce is so versatile it can accompany a wide range of foods, but it is especially suited to fish, asparagus and of course eggs benedict. You can tweak the sauce with herbs for a tasty twist on the traditional recipe.

Asparagus

The long green spears of asparagus go well with a slathering of creamy hollandaise sauce. Simply boil asparagus for a few minutes until tender or bake the asparagus in the oven. For oven-baked asparagus, blanch it for a few seconds in boiling water and then remove it and plunge it into ice-cold water to stop the cooking process. Place it into a foil parcel with a squeeze of lemon juice and 2 tbsp. each of olive oil and parmesan cheese. Bake for eight minutes at 360 degrees Fahrenheit.

Steak

Hollandaise sauce is not a traditional accompaniment to steak, but makes a suitable creamy sauce to dip the meat in. Cook the steak as you like it on a skillet with olive oil, salt and pepper and slather over the sauce. Serve with fries and a green vegetable like asparagus or artichoke.

Salmon

The flaky fishy taste and texture of salmon goes well with the lemony flavor of the hollandaise. Sear the salmon for two minutes on both sides. Spoon over the sauce and add asparagus or boiled broad beans after you've removed the bean skin.

Eggs Benedict

Eggs benedict is a saucy alternative to a boring cereal breakfast. Split an English muffin in half and toast it under the grill. Poach two eggs in boiling water until the white is cooked but the yolk is soft -- about two minutes. Place a spoonful of sauce and then a slice of ham onto the muffin halves and top with the eggs. Spoon over the remaining sauce and tuck in.

Sole

Hollandaise adds a creamy butteriness to fish other than salmon. Cover a fillet of sole in flour, seasoned with salt and pepper. Fry the fillet in a skillet with butter and oil for two or three minutes each side until the fish is golden brown. Serve with the sauce and baby potatoes and green vegetables.

Artichokes

Artichokes are an alternative to asparagus when it comes to hollandaise sauce. Take off the tough outer leaves and boil for 20 minutes until tender. Then you can dip the leaves into the sauce. Alternatively, chop off the top of the artichoke before boiling it, then scrape out the center leaves and fill with a mixture of hollandaise sauce and mushrooms fried in butter.

Tags: salt pepper, boiling water, Hollandaise sauce, hollandaise sauce, lemon juice, minutes until, minutes until tender

Make Large Ice Cubes

Custom ice cubes have lots of potential.

Most standard ice cube trays make small to mid-size ice cubes. If you have a need for larger ice cubes, experiment with items found in your kitchen. Many accumulated plastic cups or bowls make dependable large ice cube molds. Be sure to clear space out of the freezer for adequate ice cube-making room. Get creative and see what shapes you have available for the large ice cubes.

Instructions

1. Set an assortment of plastic cups, bowls or plastic cookware onto the kitchen counter. Turn on the tap and get the water running lukewarm.

2. Fill the cups or improvised molds 2/3 to 3/4 full of warm water. Use warm water as it freezes faster than cold.

3. Place the cups or filled molds into the freezer and leave for at least four hours. Check back and poke the surface of the ice with a toothpick. If the tip breaks through the top the cubes have not adequately frozen yet.

4. Check back a few hours later and use the toothpick test again. Once frozen, twist the sides of the cups or bowls to free the ice cubes from the sides. Turn the cups or bowls upside down over a large container to free the cubes out.

5. Place the ice cubes back into the freezer.

Tags: cups bowls, cubes have, Check back, free cubes, into freezer, plastic cups, plastic cups bowls

Make Mexican Cream Cheese Dip

Make this easy Mexican cream cheese dip recipe at home for your next party.

Instructions

1. Looking for a great dip recipe for crackers or tortilla chips? This one is perfect and so easy to make, that anyone can make it. Plus, you can "adjust" the spiciness of this dip recipe by changing the type of salsa that you use. Try mild, medium, or hot salsa, depending on how spicy you and your guests want the dip to be. You could even use salsa verde to create a unique taste.

To create a simple, homemade Mexican dip for your next party or gathering, start by placing eight ounces of softened cream cheese in a large mixing bowl.

2. Next, add one half cup of salsa to your mixing bowl. Then stir in one tablespoon of lemon juice. Lime juice may be substituted.

3. Then, using an electric hand mixer, gently blend the cream cheese, salsa, and lemon juice until they are well mixed and creamy.

4. Finally, place your Mexican cream cheese dip in an airtight plastic container and chill in the refrigerator for at least one hour. Storing longer or even overnight allows the flavors of this dip to develop fully and makes it even tastier. Serve with tortilla chips, crackers, or as a topping for nachos or a spread for tapas.

Tags: cream cheese, your next party, lemon juice, Mexican cream cheese, mixing bowl, next party, tortilla chips

Deboned Turkey Cooking Times

You have the side dishes ready to go in to the oven. The big dinner is coming along without any problems. You are deboning the turkey and you are almost done. The only question you have is how long to cook the deboned turkey. A deboned turkey requires a 325 degrees Fahrenheit (F) oven and you need to know how many pounds the turkey weighed with the bones in it.

Cooking Time and Pounds

Cook the deboned turkey for 20 minutes for each pound. So, a 10 lb. turkey cooks for three hours and 20 minutes. You want to use the weight of the turkey before the deboning process. A 12 lb. turkey cooks for four hours; a 14 lb. turkey cooks for four hours and 40 minutes; a 16 lb. turkey cooks for five hours and 20 minutes; a 18 lb. turkey cooks for six hours; and a 20 lb. turkey cooks for six hours and 40 minutes.

Meat Thermometer

Use a meat thermometer to take the internal temperature of the turkey. The minimum internal temperature of the cooked turkey needs to be 165 degrees F after the completed cooking time in order to be safe to eat. Place the thermometer in the innermost part of the turkey's wing or thigh. Do not place it in the stuffing or dressing. Make sure it is embedded in the meat of the turkey.

Tips

Use cotton string to sew the turkey together. If you are stuffing the turkey with dressing, leave a 4 inch opening in the middle of the turkey by its legs so you can place the dressing inside of the turkey. After stuffing the turkey, sew the opening close and turn the turkey belly side up. The turkey should look like it did before the deboning process. Then use cotton string to tie the drumsticks and wrings together. Next, cover the turkey with aluminum foil and place it in a oven set no lower than 325 degrees F.

Tags: turkey cooks, hours minutes, before deboning, before deboning process, cooks four

Cook With Rose Petals

Roses are among the most popular flowers in the world, for their elegant beauty, wide array of colors and lovely fragrance. However, the prized roses in your backyard can also spice things up in the kitchen. Whether planning a romantic meal or simply getting creative, it's time you learn to cook with rose petals.

Instructions

1. Use organically grown roses if you plan on using them in cooking. Commercial roses are heavily treated with chemical fertilizers and pesticides which should never be added to food.

2. Grow old-fashioned varieties of roses for culinary cultivation, as they retain their hips, which can be harvested and used for cooking at the end of the flowering season.

3. Create your own rosewater for cooking by simmering 6 parts flower petals to 4 parts water. When the color has disappeared, remove from heat, strain the flowers and add 1/4 cup of lemon juice. Store your rosewater in the refrigerator in a tightly sealed bottle. If purchasing rosewater, remember that rosewater made for cooking is different than that made for skin care.

4. Mix the petal with granulated sugar and blend in a food processor. Store the rose sugar in the freezer and use to sweeten tea, for baking or making frostings, ice creams, whip creams, smoothies and more. The amount of flowers you add to the sugar is up to you. However, you can always mix with plain sugar if you find the flavor too strong.

5. Make rose syrup, and use it in recipes that call for corn syrup, to top cheesecakes, waffles, pancakes or ice cream, or add it to frostings or yogurt. Combine 4 cups of rose petals and 5 cups of water in a large pan, and simmer until the color leaches from the petals. Strain the flowers, and then allow the liquid to reduce to about 1 and 1/2 cups. Add 2 cups of sugar, a squeeze of lemon juice, and stir until the sugar dissolves. Pour the syrup into a jar, and allow to cool before covering.

6. Add fresh rose petals to jam and jelly recipes, omelets, or even candy them to make unique and romantic recipes.

Tags: lemon juice, rose petals, your rosewater

Make Chicken Noodle Soup

Chicken noodle soup has to be among America's best-loved soups--it's not only good for the soul, but also the budget. Chicken is a good source of protein, and combined with a variety of root vegetables has a healing or rejuvenating effect on the sick. There are many variants on the classic recipe, and choosing ingredients becomes a matter of availability and seasonality. Below are the basics for making homemade chicken noodle soup.

Instructions

Making the Stock Base

1. Add 1 whole chicken and an extra bag of chicken parts to an 8-qt. soup pot. Be sure to clean the chicken thoroughly.

2. Place 8 carrots, 8 celery stalks, a bunch of parsley and 4 large onions chopped and cleaned into your soup pot. Zucchini, kohlrabi, parsnips and rutabaga all make wonderful additions to your soup base.

3. Place ? tsp. thyme, ? tsp. black pepper corns, 2 cloves of garlic, 2 bay leaves and 1 tsp. salt into pot before adding a ? gallon to a gallon of water. The water should be close to the top of the pot. It will evaporate during the simmering process.

4. Bring water to a boil and then let simmer at a low heat on stovetop for 2 to 3 hours.

5. Separate chicken and vegetables from stock using a slotted spoon. Discard the vegetables and place chicken aside until Section 2.

6. Chill stock base in refrigerator until fat forms on surface. Use a colander to scrape off the fat. This is the base for chicken noodle soup.

Completing the Soup

7. Remove the skin and bones from the chicken set aside. There may be more actual chicken than necessary for the soup and so feel free to set aside some of the meat for other dishes like chicken salad. The amount used in the soup is a matter of individual taste.

8. Cut the chicken up into smaller soup size pieces or shred the meat, depending on personal preference.

9. Cook the bag of noodles in a separate pot following the directions on the packet, drain with a colander and set aside. Cooking the noodles separately prevents you from adding additional starch to the completed soup.

10. Chop 4 carrots up into bite size pieces to add to the stock. Peel and wash the carrots before cutting.

11. Return stock to the stovetop and simmer, adding the carrots as the stock warms back up. Let the carrots soften a little in the stock before adding the noodles.

12. Add the chicken and noodles to the stock and let simmer. There should be 4 qts. of stock and you can use as little or as much of the stock to make your soup as you wish.

13. Serve the hot soup with homemade bread for that final touch.

Tags: noodle soup, your soup, before adding, chicken aside, chicken noodle, size pieces

Retail Packaging Types

Retail Packaging Types

Manufacturers use a variety of retail packaging techniques. Retail packaging provides protection against physical damage and in the case of food provides a safe haven free from germs and bacteria. In some cases, special types of retail packaging are used for promotions of new products and marketing.

Flexible Packaging

Flexible retail packaging uses a variety of materials, including plastics and metals, to house products; this is a type of packaging that usually loses its shape once opened. Food products, especially fruits and vegetables, are placed in flexible retail packaging such as plastic bags, air-tight sacks and containers and other enclosures. Flexible packaging also contains a specific way of sealing the product which, when opened, is often difficult to re-seal or close. Other flexible types include re-sealable packaging such as that used to package dried fruits and some frozen foods.

Rigid Packaging

Rigid retail packaging methods consist of a solid body in some form, such as a cardboard box, and a closing element. Cereal boxes, plastic gallon milk and juice containers, beverage containers such as soda pop bottles, household cleaners, and other consumer products like toys and electronics have rigid retail packaging. Plastic containers and trays, as well as plastic cups, are examples of rigid packaging.

Custom Packaging

Custom retail packaging is used for irregularly-shaped products that don't fit the traditional rigid or flexible types of packaging. Manufacturers and retailers choose custom packaging designs for other reasons, too, such as to create brand awareness and recognition; a product that has a uniquely-designed and attractive custom package is easily recognizable to consumers. Custom retail packaging that includes specific protective materials may also be used if a manufacturer is trying to extend the shelf life of a product or protect it from breakage.

Recycled Packaging

Many retailers use recyclable materials to package retail products. Instead of using mass-produced new cardboard, some companies package retail products in recycled plastics, glass and paper from discarded consumer product packages. Leftover raw materials can even be broken down and recycled to create retail packaging. Recycled materials in many cases can be used to produce a good portion of the types of packaging that the manufacturer needs.This is also a money-saving technique that companies use instead of relying on shipments of new product retail packages and materials.

Tags: retail packaging, packaging that, Custom retail, Custom retail packaging, flexible types, package retail

Make A Gin Bucket

Whoever said that cocktails are reserved for swanky clubs and formal parties has obviously never experienced the magic that happens with a few good friends and a few turkey basters around a gin bucket. This humble beverage gets your party moving and makes for good fun and a great drink. The gin bucket is an excellent drink for any summer get-together and is gloriously easy to make.

Instructions

1. Get a large metal bucket with a handle, or a large empty tin can. Something with a lid is best for mixing this drink up, but just use whatever you have around to accomplish your goal.

2. Fill the bucket up at least to the halfway mark with ice cubes. To keep the drink from watering down as the night goes on, you can also add a big Ziploc bag full of ice to the bottom of the bucket to keep everything cold.

3. Pour an entire 1-liter bottle of gin over the ice.

4. Add 1 can each of frozen fruit punch concentrate, frozen lemonade concentrate, and frozen limeade concentrate into the bucket.

5. Toss in a jar of maraschino cherries, or slice up a few lemons, limes, oranges, grapefruit, or any other fruit you'd like to add to your gin bucket, and then cover the gin bucket and shake it up to mix everything.

6. Supply some clear plastic cups and 4 or so turkey basters. Set these up next to your gin bucket to serve your drinks. You just dip the end of the turkey baster into the gin bucket and then squeeze it out into each cup.

Tags: bucket then, concentrate frozen, into bucket, turkey basters, your bucket

Prepare Garden Snails For Eating

ESCARGOTS

Most people don't realize that the common garden snail is more than a pest, it's a gourmet food item. Helix aspersa, the common western garden snail, is a close cousin of the commercially raised French snail, Helix pomatia. In France the two are referred to as "petit gris" or "little gray" and "gros blanc" or "large white."Legend says that a Frenchman imported them into California in an effort to raise them as a gourmet crop. They may also have hitched a ride in with the wine grape vines that were imported from Europe. It doesn't matter, they are west and south in huge numbers. The eastern U.S. and Canada are home to Cepaea, another tasty variety.All should be harvested at the adult stage, when they are bigger than an inch long and have a lip at the front end of the shell, where it curves over the neck.Two weeks of cleaning and feeding results in clean flavored, fat snails, much tastier than the canned varieties available.

Instructions

Prepare Garden Snails for Eating

1. Start by placing two of your bricks in a sheltered area of your garden where snails hang out. Place the board across them. Check in the early morning and you should have snails clinging to the underside of your board. Decide how many snails you will need, generally about a dozen per person. Gather them carefully to avoid damaging them or their shells. Keep gathering until you have enough.

2. Place your two bricks in the tank, then put the board on top of the bricks. Place the saucers on top of the board. Fill one saucer with clean water, the other with a mixture of your grains. Place shredded lettuce in the bottom of the cage. Supplement the lettuce with fresh herbs to add additional flavor. You can also use wine for part of the water. Mist all very lightly with water, then place your snails inside. Place the cover on top and weight it down with the third brick.

3. Change the water, grains and lettuce daily. Mist the inside of the cage lightly every day. The snails will "excrete" a lot every day, and you want them living in a clean cage. Continue this process for two weeks. Remove any dead snails as soon as you find them.

4. Remove the lettuce and grain, but keep the water clean. CAREFULLY remove the snails and wash them gently in clean water. Replace in the cleaned cage. Leave the snails with water only for two days.

5. Bring two gallons of water to a boil. Put your snails into the boiling water and stir them very gently for five minutes. Drain them, then remove the snails from their shells. Wash the snail meats several times in vinegar and water (one cup of vinegar to two gallons of water) to eliminate remaining mucus. Drain, then cook for a half hour in water with garlic and your choice of herbs, salt and pepper.

6. If saving the shells, cook them for an hour in one gallon of water and a cup of baking soda. Allow to drain and dry overnight.

7. Proceed with any recipe, either chopping the meats or leaving them whole. The French usually retain the shells for presentation, but other cultures serve them sauced in small baking dishes. They are a popular Spanish tapas dish.Make sure you serve with plenty of good bread for sopping up the butter and juices.

Tags: clean water, gallons water, garden snail, Garden Snails, Garden Snails Eating, Prepare Garden

Prepare Green Chili Sauce

Green chili sauce is a versatile sauce used in Mexican cuisine based on green chili peppers, chicken stock and spices. There are many recipe variations, but the procedure is virtually all the same: cook and combine. Green chili sauce is easy and delicious. Use this versatile sauce on tacos and burritos and an endless variety of recipes.

Instructions

1. Chop the vegetables. The onions and green chili peppers should be diced into small 1-centimeter pieces. You can use fresh or frozen peppers. Mince the garlic and jalapeño peppers as finely as possible. The green peppers should be mild. While you can use hot peppers, remember that the hotter the pepper the more overpowering it will be to other flavors in the sauce.

2. Sauté the chopped onions in a large sauce pan (not a frying pan) with 3 tablespoons of vegetable oil over medium heat. Cook until soft and slightly translucent, no more than five minutes.

3. Add the minced garlic and cook for one minute longer. Add one teaspoon of salt, two teaspoons of coriander, two teaspoons of cumin and the jalapeño peppers. Stir briefly, and add the quarter-cup flour. Stir and cook for about two minutes more.

4. Pour in two cups of chicken stock and chili peppers. Let the sauce come to a boil, immediately reducing the heat to a simmer. Let sit over low heat for an additional 15 minutes. Stir occasionally to check thickness.

5. Use either as a dipping sauce for chips or tortillas, poured over enchiladas, or as the base for a soup or meat dish. You can keep the leftovers in the refrigerator for a week, or freeze to use at another time.

Tags: chili peppers, chicken stock, chili sauce, Green chili, green chili peppers, jalape peppers

Check Fudge Consistency

Check Fudge Consistency

As with all candy, fudge requires constant attention to consistency. Not enough mixing or beating and the fudge will be runny; too much mixing and it is likely to freeze in mid-stir while it's still in the pot. Knowing when fudge is ready is an art that candy makers have perfected through years of trial and error.

Instructions

When to Remove From Heat

1. Bring the fudge mixture to a boil, stirring constantly. As with any candy, stir vigorously while it's on the stove or your mixture will spot-harden, freezing your spoon in mid-stir.

2. Drizzle a little of the boiling fudge candy mixture into a cup of cold water.

3. Watch to see if the drizzled mixture collects to form a soft ball. When it does, the fudge is the proper consistency to remove from the heat.

When to Stop Beating

4. Beat the fudge candy as per your recipe's instructions.

5. Watch the luster of the fudge candy as you beat it.

6. Stop beating once the fudge's consistency firms and it loses its gloss, taking on a dull or matte surface appearance.

When It's Ready for Cutting

7. Pour the fudge candy into a baking pan and refrigerate as per your recipe's instructions.

8. Lightly press on the fudge periodically with a clean index finger. The candy needs to be firmer each time you test it.

9. Wait until the fudge has no give at all when testing it with your finger. At this point the candy is properly set and has a consistency ready for cutting.

Tags: fudge candy, Check Fudge, Check Fudge Consistency, recipe instructions, with candy, your recipe

Make A Crab Quiche

Whether you add ham, cheese, spinach or even tuna to a quiche, it's still made in relatively the same way. Once you have the basics, you can let your creativity take over. Among the best quiche recipes are those that include more exotic ingredients. Give this crab quiche recipe a try when you feel more adventurous.

Instructions

1. Prepare your pie crust by placing it in a pie tin, pressing the sides in and making sure the entire pie crust is formed correctly. You could also get a fully prepared pie crust that comes prepackaged, formed and in its own tin.

2. Place the solid ingredients (crab, dill, and cheese) in the crust. Spread them out so that they are roughly level in the dish.

3. Beat the eggs in a separate bowl, and then add the mayonnaise and milk. Beat it enough to make it completely mixed, but not aerated.

4. Pour the mixture over the crab in the pie crust. Fill in all the spaces in the dish. However, bubbles here and there won't affect the overall cooking time or taste of the dish.

5. Place the quiche in a preheated 375 degree oven for 40 minutes. You can check the quiche during the cooking process to ensure that the crust doesn't burn. Leave the quiche uncovered so that some moisture can escape.

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Styles Of Wine Glasses

There are many styles of wine glasses.

For practical reasons, only three or four wine glass styles would be needed to properly serve wine. There are nearly as many styles of glasses as there are types of wines. Some glasses are designed specifically for one type of wine. Whether wine is a hobby or a simple pleasure, pouring it into the right glass adds an elegant touch when serving guests.

Flute

The flute-style glass is used to serve champagne. Usually it holds 6 to 7 oz. and stands 8 1/2 inches tall.

Saucer or Coupe

The saucer or "coupe" is also used for champagne, but does not sit as tall as a flute. It is roughly 5 1/2 inches in height, but can hold nearly 9 oz. of champagne. According to online resource Sizes, this type of glass has fallen out of favor as the wide shape encourages the champagne to go flat sooner.

Cordial or Liqueur

Cordial glasses are used to serve after-dinner liquors. Holding only 2 oz., they are roughly 4 inches tall.

Red Wine Glass

Red wine glasses can hold anywhere from 9 to 14 oz. of red wine. It is big enough to allow swirling of the wine, but narrows towards the top to concentrate the aroma. This style is often used as an all-purpose glass, according to Best Wine Glass.com.

White Wine Glass

The white wine glass is smaller than the red and can hold anywhere from 8 to 12 oz. of white wine. The white wine glass is smaller than the red because there is less need to aerate white wine and is designed to keep the wine cooler longer.

Burgundy Glass

The burgundy glass is larger than the red wine glass and a balloon-shaped bowl. It can hold roughly 14 oz. of burgundy. These glasses are designed for maximum exposure to air for a big, full wine.

Sherry Glass

The sherry glass is a small style about 6 inches high. It can hold roughly 6 oz. of sherry and has a conical shape..

Port Glass

The port glass is a smaller version of the red wine glass. It is about 6 inches high and traditionally holds 6 1/2 oz. of port.

Tags: wine glass, glass smaller, white wine, Wine Glass, about inches

Melt Mozzarella Cheese

Mozzarella cheese requires a special melting technique when used as an ingredient in certain dishes.

We're all familiar with melted mozzarella cheese as an essential ingredient in that great American comfort food -- pizza. But if you have a recipe that calls for melted mozzarella cheese as an ingredient, you'll need a different method than simply sprinkling the cheese on top and putting it in an oven. You can get good results melting mozzarella cheese with this simple method.

Instructions

1. Sprinkle shredded mozzarella cheese into the top pan of the double boiler or a small pot. Measure the amount of cheese before you put in the pot if the recipe calls for a specific amount.

2. Place the bottom of the double boiler or a larger pot on the stove. Fill the pot halfway with water and turn the heat to medium high.

3. Set the top of the double boiler on top of the bottom pot or place the smaller pot on top of the larger pot. If you don't have a small pot that fits properly on the larger pot, use a heat-proof bowl and place it on top of the larger pot. As the water in the bottom pot heats, the cheese will gradually warm and start to melt without scorching. Stir the cheese with a spoon frequently as it melts.

4. Use a silicone or rubber spatula to remove the melted mozzarella from the pot and gently fold it into your other ingredients. Stir all ingredients together after incorporating the cheese.

Tags: double boiler, melted mozzarella, cheese with, melted mozzarella cheese, mozzarella cheese

Counteract Pepper

Try counteracting too much pepper before serving your dish.

Pepper is a staple in the kitchen and many different kinds can be used when cooking, including black, red, chili, jalapeno and cayenne, to name a few. If you added too much pepper and your food is too spicy to eat, you can counteract the heat before serving the dish to your family or guests. If after tasting the food, your mouth is burning, don't fret. You can counteract the spiciness in your mouth as well.

Instructions

1. Drink a glass of milk rather than water to cool down your mouth. You can also try another diary product you have on hand, such as ice cream, sour cream, yogurt or pudding.

2. Add honey to your cooking. Start with a little, such as 1 tsp., stir and mix and taste again. Repeat as necessary until you get the desired spiciness.

3. Add a bit of sugar and lemon juice. Start with 1 tsp. to see if that helps. Try adding 1 tbsp. of sherry or balsamic vinegar to soup that contains too much pepper; the acidity can help balance out the spices.

4. Dilute the pepper. If, for example, your casserole is too spicy, double the recipe -- without the pepper of course -- and the pepper will be less prominent. If you don't have all the ingredients, just add more of what you have, such as broth, vegetables, pasta or meats. Often you can freeze the extra.

5. Add a dairy product to the dish, such as sour cream, cream soups and milk, especially for cream or soup-based dishes. For spicy Mexican foods or chili, serve sour cream on the side.

Tags: much pepper, sour cream, your mouth, before serving, Start with

Saute An Elegant Medley Of Wild Mushrooms

Wild mushrooms are infinitely more flavorful than domestic white ones and can now be found in most supermarkets. This method is one of the quickest and easiest ways to enjoy them; it's a perfect side dish for a dinner party, particularly when beef is the main dish. Vegetarians could also enjoy it as a main dish over polenta or noodles. Serves four to six as a side dish.

Instructions

1. Trim the stems off the mushrooms.

2. Wipe each one with a dry cloth or soft brush to remove any dirt.

3. Cut the mushrooms so each piece is about the size of a quarter.

4. Heat a large saute pan or wok over medium heat.

5. Add the oil and garlic and cook for one minute, stirring constantly so the garlic does not brown.

6. Add the butter, and when half the butter has melted, add the mushrooms and turn the heat to high.

7. Stir immediately so each piece is coated with some of the butter.

8. Season with salt and pepper.

9. Cook, stirring frequently, until mushrooms are tender, about 10 minutes.

Tags: each piece, main dish, side dish

Care For Molcajete

Season your molcajete before using it for the first time.

A molcajete is a Mexican mortar, commonly used to serve Mexican dips such as salsa and guacamole. Cooks grind ingredients in the molcajete with a tejolote, which is a Mexican pestle. Both pieces are made of volcanic rock, which explains their dark surface and bumpy texture. Before you use your molcajete for the first time, you should season it to smooth the surface and get rid of any unsavory flavors trapped in the rock.

Instructions

Seasoning your molcajete

1. Measure 1/4 cup of uncooked white rice into your molcajete.

2. Grind the rice into the bottom and sides of your molcajete with your tejolote. As the rice smooths the basin of your molcajete, it will grind to a powder and turn gray. Dispose of the powder.

3. Measure another 1/4 cup of white rice into the molcajete, grind and repeat the process until the ground rice is white.

4. Peel the garlic and place the cloves in your molcajete. Add cumin, salt and pepper. Grind all ingredients with your tejolote around the entire basin, and then rinse with warm water. Allow your molcajete to dry completely before storing.

Maintenance

5. After each use, rinse your molcajete with warm water. Do not use soap, as the stone will absorb it and later release it into your food.

6. Always make sure that your molcajete is dry before putting it away.

7. To sanitize your molcajete, put it in an oven set at 350 F for 20 minutes.

Tags: your molcajete, molcajete with, rice into, first time, into your, molcajete before

Thicken Crockpot Chili

Thicken crock-pot chili by adding the appropriate amount of cornstarch slurry.

Chili will keep you warm on a cold winter day. Making your own chili at home allows you to customize it to your tastes. Chili can have a thick or a thin texture, depending on how much liquid you add to the recipe. If you add too much liquid, the chili can have too thin of a consistency. Adding a slurry mixture made from cornstarch will help to thicken the chili to your desired consistency.

Instructions

1. Combine 1 tbsp. of cornstarch and 1 tbsp. of cold water in a sauce pan for each cup of chili.

2. Combine the mixture with a whisk to dissolve the cornstarch into the water. Remove the lumps from the mixture by crushing them with a spoon.

3. Place the sauce pan over medium-heat on the stove top. Stir the mixture until it becomes thick and bubbles.

4. Add the cornstarch mixture to the crock-pot chili. Simmer the chili for five minutes on low heat in the crock-pot to thicken it.

Tags: crock-pot chili, much liquid

Get Free Bottles Of Wine

Free wine!

Getting free bottles of wine is not as impossible as one might think. Free wine is offered to restaurants to sample new products, to wine club members and by wine stores to their volume customers. With a little planning and ingenuity, you too can sample wine for free.

Instructions

1. Work for--or befriend--a wine distributor. Wine merchants customarily offer complimentary bottles of wine to restaurants and wine stores so that they can sample their latest products. If you don't work for such a company, get to know the restaurant bartender or the wine store owner. Many receive more bottles than they can consume and they are likely to share with good customers.

2. Attend a local wine dinner. Wine dinners at local restaurants, wineries and wine stores are another great way to get free bottles of wine. Such events are hosted by a single winery or wine distributor and many offer raffle prizes, including bottles of wine.

3. Join a wine club. Wine clubs--like book clubs--often offer a free bottle or two as part of their membership package. Some good clubs include Celebration Wine Club and Wine.com's Wine club. Note that not all state liquor laws allow residents to receive wine by mail.

4. Buy a case of wine. Most wine retailers offer a 10 percent discount to customers that purchase a case--12 bottles--of wine. Most allow you to mix and match the bottles. For every case, you get one free bottle of wine.

Tags: bottles wine, wine stores, free bottle, free bottles, Free wine, wine club

Meatloaf Cooking Directions

Meat loaf can be made from a variety of ground meats. Popular meat loaves are made from beef, turkey, chicken, pork and venison. As with all ground meats, cooking meat loaf until it is well done is imperative in preventing illness from bacteria in the meat. Meat loaves are usually cooked in the oven or in a slow cooker or crock pot. Cooking a meat loaf in the microwave is not recommended by the Food Safety and Inspection Service of the USDA. To ensure that the meat loaf is fully cooked, a meat thermometer should be used.

Oven

Oven-cooked meat loaves made from red meats such as beef, pork or venison must be cooked to 160 degree Fahrenheit in order to be considered safe to eat. For a recipe calling for 1 pound of ground red meat, this will take approximately one hour in a 325 degree F oven. Add 1/2 hour for each additional pound of red meat in the recipe. Meat loaf made from poultry such as ground chicken or turkey needs to be cooked to an internal temperature of 165 degrees F. This can be accomplished by cooking in a 350 degree F oven for one hour, adding a half-hour for each additional pound of ground poultry in the recipe. Use a meat thermometer inserted at least 1/2 inch into the meat loaf to ensure that the correct temperature is achieved in either a red meat or poultry meat loaf.

Crock pot

Prepare the red meat or poultry meat loaf of your choice. Place the loaf in the crock pot. Add liquid to the pot in the form of diced or whole tomatoes undrained. Cover and cook on low heat for five hours for a recipe calling for 1 pound of meat or up to seven hours for a 2-pound meat loaf recipe. If desired, remove the lid after the meat loaf is done and turn the crock pot on high. Let the juices in the bottom of the pan simmer and thicken for about a half-hour before serving the loaf.

Simple Beef Meat Loaf

Combine 1 pound ground beef, 1 egg, 1/2 cup bread crumbs, 1 chopped green pepper and 1 chopped onion in a bowl. Add in any spices you prefer such as garlic, oregano, salt, pepper and sage. Shape into a loaf or place in a bread loaf pan to cook. Cook the meat loaf, uncovered, for one hour in a 325 degree oven.

Simple Turkey Meat Loaf

Combine 1 pound of ground turkey, or chicken, with 1 egg, 1 cup bread crumbs and 2 tablespoons of Italian seasonings. Add in 1/2 cup chopped onions and 1/4 cup chopped bell pepper. Add up to 1/3 cup of ketchup if desired. Place in a greased loaf pan and cook in a 350 degree oven, uncovered, for one hour.

Tags: degree oven, made from, pound ground, meat loaf, meat loaf, meat loaf

Holiday Salad Ideas

Salad may not be the centerpiece of a holiday meal, but they can still steal the show.

Salads may not be the centerpiece of holiday dinners but they are a good way to add seasonal colors and flavors to the spread. Next time you're assigned to bring the salad to a holiday meal, don't sweat it. With a few simple salad tricks up your sleeve, you'll be able to turn a bag of mixed greens into a dish that everyone will enjoy.

Christmas/New Year's Eve

Hold the lettuce and make your Christmas salad a mix of warm acorn squash, turnips, sweet potatoes or baked apple slices. Top it with rich, seasonal ingredients, like candied nuts, roasted chestnuts, rosemary, blue or goat cheese. For something quick and cheerful, mix up a bowl of Christmas colors; green baby spinach, crumbled goat cheese and dried red cranberries, topped with a simple vinaigrette with a touch of maple. The sweet berries and salty cheese play off of each other beautifully.

Thanksgiving

A salad of colorful, roasted vegetables takes advantage of the harvest season.

Mix roasted chunks of pumpkin, sweet potato, beets, fennel and red onion into salad greens. For garnish, use any combination of poppy or pumpkin seeds, walnuts, apple or bosc pear slices, lentils, pine nuts or currants. Use hearty cheeses, such as shaved parmesan, grilled halumi or goat cheese. For something special, oven-dry small cubes of sourdough, rye or pumpernickel bread to make your own croutons.

Easter or Passover

Sweet cherry tomatoes add a burst of flavor and color to Easter salads.

Embrace the fresh flavors of spring with any combination of arugula, radicchio, baby spinach or fris e leaves, tomatoes, radish, spring onion, snap peas, fava beans and mint. Cheese should be light and fresh, like buffalo mozzarella, bocconcini or feta. Top the salad with poached shrimp or crab or individual skewers of grilled shrimp.

Hanukkah

Choose lively and flavorful ingredients, like endive, watercress, potato latkes, smoked salmon, anchovy, avocado, white beans and escarole. For a traditional Israeli salad, use eggplant, garlic and peppers that have been roasted with cumin and serve it with warm pita bread and hummus.

Cinco de Mayo

A rich, creamy Baja slaw is a perfect dish to accompany a Cinco de Mayo meal.

The May 5th Mexican holiday is a fun one to celebrate, no matter where you live. To make a traditional Baja Cabbage Slaw, simply shred half a head of green cabbage and toss it with a dressing of 2 tbsp. of mayonnaise, a 1/2 tsp. of fresh lime juice and two drops of jalapeno sauce. For something really colorful, mix up any combination of tomatoes, avocado, cilantro, onion, grilled corn, peppers and top with fresh lime juice, grilled white fish and crispy corn chips.

Chinese New Year

Start with bok choy and build a Chinese New Year holiday salad that bursts with flavor.

Make a warm salad to celebrate the Chinese New Year. Wilted watercress or baby bok choy works well as a base. Add spicy marinated tofu, shiitake mushrooms, lotus root or Chinese broccoli. Top with crispy noodles, crispy pork skin, sweet candied walnuts, poached duck egg, sesame seeds and a dressing of ginger, garlic and sesame oil.

Fourth of July

Potatoes should be appearing at the farmer's market just in time for Fourth of July celebrations.

Make Fourth of July salads simple, fresh and easy to transport to a BBQ or picnic. Pair slices of hot house tomatoes with buffalo mozzarella and fresh basil. Potato salad is a staple, but you can shake it up with Yukon Gold potatoes, crispy prosciutto and a sprinkle of truffle oil.

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Simple Appetizer Ideas

Many appetizer recipes are quick and simple to make.

Appetizers can make all the difference when it comes to hosting a party or get together. Choosing the right appetizers for such an occasion can please your guests without requiring a lot of preparation time. Simple appetizers are quick and inexpensive to put together, and give party guests something to snack on while waiting for the main course.

Bruschetta Appetizers

Bruschetta can be customized in many ways to create a variety of simple appetizer ideas. The basis for good bruschetta is country bread, and it should not be too crisp. Brush slices of thick bread with olive oil and broil only until toasted on each side. While the bread is still hot, rub a cut up clove of garlic on the top, then drizzle with more olive oil and other toppings. Popular toppings for bruschetta include prosciutto, tapenade, soft white beans, diced tomatoes, red onions, basil, minced garlic, salt, sage, mashed tuna, broccoli rabe or marinara sauce.

Meatball Appetizers

Combine a slice of thick bread with a half cup of milk and allow to sit for five minutes. Squeeze most of the milk out of the bread to make soft breadcrumbs and mix this bread mixture with one pound of ground pork or ground sirloin, one half cup of fresh grated parmesan cheese, a half cup of chopped onion, one quarter cup of chopped parsley and salt and pepper to taste. Shape the mixture into 1-inch meatballs and broil in the oven for approximately five minutes, turning frequently to prevent burning. If the meatballs are not holding their shape, add an egg and additional bread crumbs as needed.

Deviled Eggs

Deviled eggs are a popular appetizer that can be customized in different ways to create a variety of quick and easy treats. Hard-cook the eggs, peel them and slice them in half. Carefully scoop out all of the yolk and create a mashed yolk mixture as desired. Try mashing the yolk with mayonnaise, salt, cayenne pepper and high-quality mustard. Another option is to mash the yolks with minced shrimp, chopped olives, parsley, minced onion, mayonnaise and salt and pepper. Spoon the mixture back into the egg white halves and garnish as desired.

Wing Appetizers

Alter the marinade or baste and you can create a variety of hot wing flavors with only a few ingredients. Cut store-bought chicken wings into three different sections and discard the wing tips. Season the wings with pepper and salt to taste, and then broil them until they are browned. For hot wings, combine garlic, hot sauce, butter and vinegar to taste. For sweet wings, use maple syrup or honey and Dijon mustard. For ginger soy wings, use soy sauce and vinegar in equal parts and add sesame oil and minced ginger. Pour the excess fat off after broiling, baste, turn, baste again and continue to broil until they are nice and brown.

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Allergy Proof Your Home

Allergy Proof Your Home

According to the American Academy of Allergy, Asthma and Immunology, approximately 40 million people suffer from indoor allergies. Maybe you're one of them! If so, you know how important it is to make efforts to avoid allergens that trigger your allergies. It takes only a little extra effort to guard off these triggers inside your home.

Instructions

1. Keep your home cool and dry. This will help reduce mold and dust mite growth in your home. You can track your home's humidity level with a hygrometer, which is most likely available at your local hardware store. The advised level of relative humidity is 50 percent or below.

2. Rid your home of wet things and spaces. Basements, bathrooms and other places harbor moisture, which also grows mold. Make sure to clean up or discard wet messes immediately. Seal up cracks, leaks or drips. Use a mixture of five parts bleach to 95 parts water to clean mold from surfaces.

3. Discard the carpet. The best flooring choices for people with allergies are hardwood, tile or linoleum. If you still feel you need some softness underfoot, opt for washable throw rugs.

4. Vacuum regularly. By using a vacuum that uses a double-lined bag and a HEPA filter, most allergens from your carpets will be trapped.

5. Ban smokers from smoking inside your home. Asthma attacks and other allergies are easily triggered by secondhand smoke.

6. Launder your bedding regularly in hot water at least 130 degrees F. Protect your pillows, mattress and box springs from dust mites by sealing them in allergen-proof zippered covers.

7. Send animals outdoors. If you can't bear to put your pet outside, deny your pet free reign of the bedrooms, and bathe him once every three weeks.

8. Keep your home's ventilation system in the clear. Change your furnace and air conditioner's filters as recommended by the manufacturer. Make sure your dehumidifier isn't passing along allergens by cleaning it once every two weeks. Utilize ceiling fans throughout your home to circulate air. Run fans in rooms that feature water or odors, like the bathroom or kitchen.

9. Dust regularly. Use damp mops, damp rags or treated dust rags to clean hard surfaces or shiny floors in your home on a weekly basis.

10. Keep your windows closed. The highest pollen counts occur from 4 to 10 a.m. Don't open your windows at night and leave them for the morning, because you're going to wake up to allergy symptoms.

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