Salads For Thanksgiving

When you think about eating a delectable Thanksgiving dinner, the classic staples of a turkey, stuffing and mashed potatoes might come to mind. Salads, however, can be a healthy yet tasty addition to any Thanksgiving meal. A variety of Thanksgiving salads that offer a taste of saltiness or sweetness can be quick and easy to make.

Waldorf Salad

A Waldorf salad is an American classic that originated in the Waldorf Astoria hotel in New York City in 1893. Preparing the salad involves mixing walnuts and red or green seedless grapes with diced apples. The fruits and nuts are then blended with mayonnaise or salad dressing and light cream and served on cold lettuce leaves.

The Waldorf salad combines a taste of tartness with sweetness and provides a crunchy texture. The grapes and walnuts are just an example of the types of fruits and nuts that potentially were on the menu during the 1621 autumn harvest feast between the Plymouth colonists and Wampanoag Indians, which is acknowledged as one of the first Thanksgiving celebrations in the American colonies, according to History.com.

Eggnog and Cranberry Salad

Another possible salad for Thanksgiving is an eggnog and cranberry salad. Eggnog is traditionally served between Thanksgiving and New Year's Day, while cranberries are common during the Thanksgiving holiday, particularly in the form of cranberry sauce. The eggnog and cranberry salad combines vanilla pudding mix, lemon gelatin and lemon juice with whipped topping and nutmeg, which is the eggnog mix. On top of the eggnog mix is a cranberry mixture, which includes cranberry sauce, pecans, celery and raspberry gelatin. This salad combines the crunchiness of the nuts and celery with the smoothness of the pudding for a sweet Thanksgiving side dish that can be served as a salad or even a dessert.

Crunchy Pea Salad

A crunchy pea salad also can be a delicious addition to a Thanksgiving meal. This salad is a mixture of mayonnaise, ranch dressing and lemon juice with salt, pepper and celery seed. In addition, the salad includes onions, peas, carrots and peanuts. In this Thanksgiving side dish salad, the vegetables are the most essential ingredients.

Jello Dessert Salad

A jello dessert salad is an option for Thanksgiving Day as well. Creating the salad involves dissolving lemon jello in hot water and adding melted marshmallows and pineapple juice. Mayonnaise and cream cheese then are mixed together. Cool whip is folded into the mix, and the mixture is spread on top of the lemon jello layer. Dissolved raspberry jello mixed with frozen raspberries form the salad's topping. The jello dessert salad can add a sweet and fruity touch to a Thanksgiving meal.

Tags: eggnog cranberry, salad combines, Thanksgiving meal, addition Thanksgiving, addition Thanksgiving meal, cranberry sauce

Make A Kebab With Garlic Sauce

Kebabs: A great summer meal.

If there is one activity that epitomizes summer in America, it is a barbeque. The hot weather seems to draw everyone outside, and it seems only natural that dinner should be enjoyed outdoors as well. A kebab is a barbeque choice that is easy to make and healthier than some other grill options. Kebabs vary in their exact definition, but the basic idea is a long stick lined with chunks of meat and assorted vegetables. Try marinating your kebabs in a garlic sauce before cooking them for a taste that will really stand out.

Instructions

1. Rinse the meat or chicken and cut it into small, bite-sized pieces.

2. Cut the vegetables into small pieces, discarding any peels or seeds.

3. Thread the meat/chicken and vegetables onto skewers, alternating between all of the different choices. Leave a little space at the bottom of each stick. Lay kebabs in a straight line on the pan.

4. Mix the teriyaki sauce, garlic, brown sugar, pepper and water together in the bowl and stir well.

5. Pour marinade mixture over kebabs. If the marinade seems very thick or there is not enough to cover all of the kebabs, add more water.

6. Put kebabs in the fridge for at least two hours to marinate.

7. Cook kebabs on the grill or in the oven on the highest setting.

Tags: into small, meat chicken

Purchase A Holiday Ham

Ham can take on myriad flavors, including honey, bourbon, pepper, apple and maple. No mere pork leg, ham is either wet-brined in a mix of salt, water and sugar or dry-cured with salt, herbs and sugar, then aged for several weeks and smoked. Dry-cured hams require 48 hours of soaking to remove the salt, hours of poaching, and finally baking.

Instructions

1. Tally up your guest list. A bone-in ham will provide three to four servings per pound, while a boneless ham will yield four to five. Factor in extra for leftovers; there's nothing like a honey-baked-ham sandwich or country-fried ham and eggs.

2. Order as far as three weeks in advance. Ask your butcher or grocer's meat department place an order for holiday ham.

3. Browse Web sites and gourmet catalogs, but factor in extra time and money for shipping. Savor a Honey Baked Ham (honeybaked. com), the Starbucks of the ham business. Presliced, these hams range from about $50 to $120. The Holiday Ham Company (holidayham.com), Williams-Sonoma (williams-sonoma.com), Neiman Marcus (neimanmarcus.com) and Harry and David (harryanddavid.com) all offer a variety of high-quality hams.

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Cook Sweet Potatoes

Cook Sweet Potatoes

Sweet potatoes were first introduced to the rest of the world when Columbus brought them over from the island of Saint Thomas. You can bake 'em, boil 'em, microwave 'em.... Just about anything you can do with a potato, you can do with a sweet potato. Below are five ways to go.

Instructions

1. Bake sweet potatoes in their jackets. Wash, cut off the ends and bake in a preheated 400 degree F oven for 40 to 60 minutes (depending on the size of the potatoes and how firm you want them to be). Bake the potatoes on a baking sheet; the sugars in the potatoes can drip out and burn on the floor of your oven.

2. Roast peeled chunks of sweet potatoes with onions in a 400 degree F oven for 40 to 60 minutes. Drizzle a little olive oil on the potatoes first.

3. Boil or steam peeled or unpeeled sweet potatoes, either cut into chunks or not, until tender. The time will vary depending on the size of the potatoes or chunks -- from 5 minutes for small chunks to 30 minutes for whole potatoes.

4. Wrap peeled or unpeeled sweet potatoes loosely in plastic wrap (prick with a fork in a few places first) and microwave 10 to 15 minutes or until tender. (Use the Potato setting if your microwave has one.)

5. Mash cooked sweet potato and blend with butter and a little milk for a smooth puree. Add brown sugar plus cinnamon, cloves or ginger if you wish. A well-cooked sweet potato will mash almost instantly with just a fork.

Tags: sweet potato, sweet potatoes, Cook Sweet, Cook Sweet Potatoes, degree oven

Grow Brussels Sprouts

If you live in the colder regions of the United States - USDA zones 5 and below - the brussels sprout could be the best friend your kitchen garden ever had. Not only does it shrug off cold spells that would turn most veggie plants to mush, but a few good frosts actually enhance its flavor and appearance (which bears scant resemblance to that of the olive-drab stuff in the supermarket produce bins).

Instructions

1. Time your planting so that your brussels sprouts mature when days are still warm but nights are getting frosty. In warm climates, plant in late summer or early fall to harvest in winter or early spring. Elsewhere, count backward three to four months from the date of the first expected frost.

2. Choose a site that gets full sun and has well-drained, fertile soil with a pH of 6.5 to 7.5.

3. Sow seeds directly into the ground if you have a long, cool growing season; otherwise, start seeds indoors four to six weeks before you intend to plant the seedlings.

4. Space plants about 2 feet apart, and put a shovelful of compost into each hole before you set in the seedlings. About a month after transplanting (or about six weeks after germination if you've sown seeds in the ground), side-dress the plants with compost or spray them with fish emulsion.

5. Keep the soil evenly moist, use mulch to retain moisture and discourage weeds, and use floating row covers and paper cutworm collars to repel pests.

6. Encourage most of the sprouts on a plant to ripen at the same time by pinching off the growing tip and the top leaves - but wait until the lower sprouts are about 1/2 inch in diameter; otherwise you'll reduce the yield. Expect mature sprouts about two weeks after topping.

7. As the sprouts appear, remove leaves growing under them and any leaves that have yellowed.

8. Begin harvesting brussels sprouts when they're about 3/4 inch in diameter and before they exceed about 1 1/2 inches. They'll ripen slowly over a period of several weeks.

Tags: about inch, about inch diameter, about weeks, about weeks after, brussels sprouts, inch diameter

Turn A Regular Recipe Into A Lowfat Recipe

Turn a Regular Recipe Into a Low-Fat Recipe

Although your favorite recipe may be delicious, it may also be full of fat. Turn high-fat dishes into healthy, low-fat delicacies by remembering a few simple substitutions.

Instructions

1. Flag all high-fat ingredients in the original recipe.

2. Make a list of low-fat products that can be substituted for all of the flagged ingredients.

3. Replace whole eggs with egg substitute products. One egg is equivalent to 1/4 c. of egg substitute.

4. In sweet baked goods, substitute applesauce or pureed fruit for oils, butter or margarine. As a general rule, you can use a cup of applesauce or fruit for every cup of oil or butter.

5. Use skim or 2 percent milk in place of whole milk.

6. Replace regular sour cream or mayonnaise with fat-free or low-fat versions, or use yogurt.

7. Use ground turkey instead of ground beef, or try extra-lean ground beef.

8. Remove the skin from poultry, either before cooking or after cooking, depending on the method (a chicken roasted without its skin, for example, would dry out, but skinless chicken can be braised to no ill effect).

9. Use cooking spray to coat pans instead of butter or olive oil. Add a little water if foods start to stick.

10. Learn where added fat is important and where it's not so important. For example, there's seldom a difference in onions sauteed in one tablespoon of oil or onions sauteed in two or three tablespoons of oil.

Tags: ground beef, onions sauteed, Recipe Into, Regular Recipe, Regular Recipe Into, Turn Regular

Use Calamansi For Whitening

Calamansi or Citrfortunella microcarpa, is a citrus fruit closely related to the Mandarin orange and Sweet orange. This fruit tree is a native plant species of the Philippines, and is used in various ways. Calamansi has a very distinct alkalinizing effect on the human body, with alkaline properties present in the peel and juices of the fruit. The fruit can be used for whitening the skin, as well as a bleaching agent on mild stains of white garments. This fruit is widely distributed across the island nation of the Philippines, and can easily be grown across the globe in areas of temperate climates. Many soaps are made with calamansi as an active ingredient for whitening and toning skin, however, the raw fruit can be used just as well for the same process.

Instructions

1. Place two or three pieces of calamansi fruit into a blender and blend on puree. Ensure that the fruit has been completely blended.

2. Remove the fruit from the blender and place it onto a soft towel and fold it over. Pat the towel until the juices from the calamansi have saturated the towel. You can apply the pureed fruit directly to the skin, but to avoid a mess, using a saturated towel is best.

3. Rub the saturated towel onto the dark areas of your skin, typically the knees, elbows and armpits, but can also be used to whiten the face.

4. Repeat the process once a day for a full week. You should notice your skin becoming much whiter and clearer after a week of application.

Tags: saturated towel, fruit used, This fruit, your skin

Select Red Wine Glasses

Red wine is one of the most popular beverages in the world. It is consumed because of its excellent taste, its health benefits and its social aspects. To drink red wine properly, it should be served properly. It's easy to select the right red wine glasses if you just keep a few basic criteria in mind.

Instructions

1. Select the appropriate red wine glasses based on price. Consider your family budget, and decide whether your purchase should be for everyday use or special occasions only.

2. Select appropriate red wine glasses according to how well they go with your home decor. In the world of high-end wine and wine drinking, appearances are important. If your wine glasses don't match the general style and appearance of your china and room motifs, this will not be lost on your guests.

3. Select wine glasses based on their durability. Those long-stemmed, thin crystal wine glasses you've been eying may be truly stunning, but if you have small children in the house, they may not be sturdy enough.

4. Select red wine glasses based on the appropriateness of the occasion. If you're giving these wine glasses as gifts, choose glasses that match the recipient's style and needs.

5. Make sure you are, in fact, choosing red wine glasses, not white wine glasses. Red wine glasses have shorter stems and larger bowls than white wine glasses. White wine is meant to be consumed chilled--thus, the long stem keeps the bowl away from the body heat of your hand. Red wine, on the other hand, is supposed to react with the heat of your hand (hence the short stem) and mix with oxygen, so it has a larger bowl.

Tags: wine glasses, wine glasses, glasses based, wine glasses based, appropriate wine, appropriate wine glasses, heat your

Thai Restaurants In West Lafayette Indiana

Finding Thailand in the Midwest

A great college city with no shortage of ethnic cuisine, West Lafayette, Indiana is home to more than just Purdue University. The next time you swing through town with a hankering for an exotic meal, check out these delicious Thai restaurants.

Basil Thai & Bubble Tea

Opened in 2004, Basil Thai & Bubble Tea is a West Lafayette staple for authentic Thai food. Fresh ingredients and imported Thai spices separate this restaurant from its competitors. When red curry makes you thirsty, check the exotic beverage list for drinks like the Chocolate Pudding Milk Tea and Lychee Slush. With both traditional and contemporary dishes served, Basil Thai & Bubble Tea delivers meals and service that are second to none.

Basil Thai & Bubble Tea

135 S Chauncey

West Lafayette, IN 47906

765-743-3330

www.basilthaibubbletea.com

Thai Essence

If it's ambiance you want, Thai Essence is the place to go. Customers have been raving about the delicious food, warm atmosphere and stellar service since Thai Essence opened just under three years ago. This restaurant has special vegan, gluten-free and kid-friendly features on its menu so even the pickiest of eaters can have a tasty meal. While the price range is a little higher than other area restaurants, the quality of the food and the pleasant environment are worth the few extra dollars. An online menu is available at www.urbanspoon.com.

Thai Essence

1534 Win Hentschel Blvd

West Lafayette, IN 47906

765-269-9380

Exotic Thai

With immediate seating, renovated dining room and a brand new sushi bar, Exotic Thai is always a pleasant dining experience. Traditional Thai cuisine is the staple of this restaurant's popularity, though the menu contains many contemporary dishes as well. Portions are ample and designed to satisfy, even on the new lunch menu. The prices are reasonable, the service is always friendly and the food is always great. Exotic Thai is a great stop for when you're on the east side of town.

Exotic Thai

3614 State Road 38

Lafayette, IN 47905

765-449-8898

Tags: West Lafayette, Basil Thai, Basil Thai Bubble, Exotic Thai, Thai Bubble, Thai Essence

Butcher Squab

Squabs are rich in protein, vitamins and minerals. While some may think of squab as an exotic gastronomic treat, a cooking enthusiast will find great pleasure in preparing squab meals. Butchering a squab is never a welcome chore but is essential in preparing a delectable squab meal.

Instructions

1. Wear sanitary gloves to prevent infection as a result of handling potentially contaminated raw squab. Especially if you have any open cuts or sores on your hands, you should bandage the cuts and wear gloves.

2. Select a squab. A squab is best butchered when it is four weeks old, just before pin feathers develop under the wings allowing it to fly. A four-week-old squab has reached adult size but will still have tender meat. An older squab that has reached adult age will not be tender.

3. Withhold feed from the squab the night before butchering. This will flush the food it has eaten from the digestive system, reducing cleaning time.

4. Tie the feet of the squab together.

5. Secure the wings to prevent them from flapping.

6. Kill the squab by taking a slender-bladed knife and making a deep incision into the neck severing the carotid arteries and veins.

7. Drain the blood thoroughly from the carcass for 1 to 2 minutes.

8. Take care in plucking the feathers. Unlike other fowls, a squab has tender skin, making plucking of feathers easy without the need for scalding. Scalding will damage the skin and flesh. Special care must be taken to prevent tearing the skin and flesh.

9. Cut off the head and feet with the butcher knife and discard them.

10. Cut the squab open from the throat to the breast bone. Remove the internal organs. Save the heart, liver and gizzard. Discard the intestines and other internal organs.

11. Rinse the squab clean with running water. Prepare a savory squab meal or dry the squab, place it in a plastic food bag, and freeze it for storage.

Tags: internal organs, plucking feathers, reached adult, skin flesh, squab meal

Ideas For Table Top Wine Chillers

Repurposed buckets, pots, bowls, metal and plastic containers work well as table-top wine chillers. Not only do they bring ingenuity and creativity to the party or dinner table, reusing them as wine or other table-top beverage chillers keeps them out of landfills. Repurposing an item means recycling it for a use other than originally intended. Repurposed containers used as table-top wine chillers draw more interest, are easy to decorate and serve the same purpose as expensive new wine chillers.

Bowls and Plastic Containers

Most households own a soup tureen or a punch bowl that sees rare use. Both can serve as wine chillers. Short-handled pots, plastic-lined wicker baskets and small colorful wastebaskets can also be used as wine chillers. Cut the tops off of plastic water jugs or large milk cartons. Cover them in wildly patterned contact or self-sticking wallpaper for a funky contemporary or retro look.

Flower Pots and Planters

Flower pots come from around the world in all sizes, designs and materials. Indoor or outdoor flower pots and decorative planters make good table-top wine chillers. An 11-inch-high round poly-resin Acanthus planter is ideal for planting three or four bottles of wine. Poly-resin planters filled with ice are lightweight enough for the table. Adding greenery around the wine bottles makes an interesting and different wine bouquet. Groups of ceramic flower pots used as wine chillers serve well as focal points on the dining table.

Ice Buckets

Any type of bucket will serve as a wine chiller. Silver or crystal ice buckets always look elegant. However, if you have neither at your disposal, tin buckets, plastic, Styrofoam ice buckets, and other plastic and Styrofoam containers work just as well. Any one will look good spruced up with silk ribbons or covered in colorful fabric.

Pumpkin and Watermelon Wine Chillers

For a Halloween party centerpiece, cut the tops off one or more large pumpkins. After cleaning out the inside, fill a plastic bag with ice and place it inside the cavity or simply fill the cavity halfway with ice. Set wine bottles inside then completely fill the pumpkin with ice. A hollowed out watermelon half serves as the perfect tabletop wine chiller at a summer patio or pool party, or the Independence Day picnic table.

Purchased Tabletop Wine Chillers

Purchasing a dedicated table-top wine chiller takes the fun out of repurposing. However, buying one makes it simple to keep and serve wine at a consistent temperature. Most chillers have preprogrammed temperatures for several varieties of wines. Many also have LCD backlit screens for easy reading.

Tags: wine chillers, table-top wine, serve wine, table-top wine chillers, wine chiller, Wine Chillers

Make Breakfast Pizza

Believe it or not, pizza does not need to be limited to a Friday night dinner treat. Its versatility allows it to work well at almost any occasion. From a drunken night of football with a pepperoni pizza to a formal get-together with a delicate, fresh pizzetta, understanding the toppings to include is key to making the pizza fit the event. The same is true when you make a breakfast pizza. If you do not include appropriate toppings, you may feel more like you're eating reheated leftovers than a true breakfast pizza.

Instructions

1. Select the ingredients you wish to include on your breakfast pizza. Some obvious examples include bacon, sausage and eggs. Other choices might include bell peppers, feta cheese, spinach, smoked salmon or goat cheese.

2. Coat your pizza crust with a layer of the sauce of your choice. You do not need to use traditional tomato pizza sauce if you don't think it would go with your chosen toppings. If nothing else, however, coat the entire top of the crust with a thin layer of olive oil.

3. Sprinkle cubes of mozzarella cheese over the pizza. Use more or less depending on your personal preferences for cheese. If you wish to include another cheese, such as goat cheese or feta, use less mozzarella to compensate.

4. Distribute your toppings evenly over the pizza. For the most part, you can put them down in any order that you wish. If you wish to put eggs on your pizza, however, leave them off for now. You can also leave off other delicate ingredients that would not withstand the baking process. Guacamole, for example, does better as a finishing touch.

5. Bake your pizza as directed on the crust package or in the recipe for the crust you made. If you wish to add eggs to your breakfast pizza, break them in individual small bowls as soon as you put the pizza in the oven. Once the cheese is about halfway melted and the crust is just starting to gain color, pour the eggs onto the pizza. This leaves their yolks runny while giving the whites time to set.

6. Remove the pizza from the oven when the cheese is fully melted and the crust is golden brown. Finish it with any last touches, such as guacamole, goat cheese, fresh basil leaves or other delicate items.

Tags: breakfast pizza, goat cheese, your pizza, crust with, eggs your, melted crust

Poach Eggs In Wine

Wine adds great flavor to any recipe and this one is no exception. Poached eggs in white wine is a delicious way to "wow" your dinner guests and it couldn't be more simple to complete. It is up to you as to what kinds of eggs duck, quail, hens that you would like to poach in your wine although any eggs taste divine poached using this method.

Instructions

1. Take a medium sized saucepan and fill it to within two inches of the top with the wine of your choice. Set saucepan on the burner and bring to a rolling boil. Start breaking each egg carefully into individual cups ready to poach.

2. When the wine comes to a rolling boil stir clockwise several times with a metal spoon. Reduce heat to simmer. While the wine is still swirling slip in the first egg carefully. The white will swirl around and the egg will coagulate.

3. When the egg yolk is still soft and pink on top remove it from the pan and set on a warm plate. Repeat Steps 2 & 3 with as many eggs as you wish to poach. Two eggs per person is a normal serving.

Tags: rolling boil

Shop Like Matthew Mcconaughey

Matthew McConaughey is one of Hollywood's hottest actors. The star of "Sahara" and "Lose a Guy in 10 Days" has rugged good looks and a refreshingingly laid-back style. Whether starring in a Dolce & Gabbana men's fragrance ad campaign or launching his own beach clothing line, McConaughey shows that he knows fashion. To shop like Matthew, you must have an appreciation for couture and casual wear.

Instructions

1. Get dressed up when you have to. Matthew, a self-proclaimed beach bum, cleans up nicely for the red carpet. McConaughey looked sharp at the premier of his movie "Fool's Gold," wearing a classic black suit, matching vest, black button-down shirt and burgundy neck tie.

2. Stock up on bottoms and limit your shirt collection. Photographers frequently capture the well-chiseled actor in board shorts or swim trunks and no top. This look is appropriate for Matthew, who spends much of his free time relaxing on the beach or in the ocean.

3. Buy cool gear for your kids. Matthew and his gal pal Camila Alves stopped in L.A.'s chic baby boutique, Petit Tresor, to pick up a collection of Huddy Buddy Chatterbox baby tees and onesies.

4. Buy clothes from McConaughey's clothing line. Named after his motto, the A-lister's j.k.livin fashions feature items geared toward the beach, like swimsuits, flip-flops and Frisbees.

5. Load up on bandanas, sandals and sunglasses. McConaughey consistently sports accessories if not always much else. Matthew looks stylish and beach ready wearing Ray-Ban aviator sunglasses and a bandana fashioned as a headband.

6. Remember the cowboy gear. A proud Texan, McConaughey feels at home in jeans, cowboy boots and a flannel shirt. His tight jeans and partially unbuttoned button-downs are a hit with the ladies.

Tags: clothing line

Keep Spices Fresh

Keeping dried spices fresh can be difficult for the everyday cook. It seems like these expensive recipe additions almost always grow stale before they can be used. Keeping spices in airtight containers away from heat and moisture is key to maintaining their freshness. This storage method allows most spices to remain fresh for about a year.

Instructions

1. Pour each container of spices into an individual plastic container with a lid. Small containers marketed as salad dressing or condiment holders are excellent for this.

2. Write the name of each spice and the date on a piece of masking tape and stick the tape to the lid of each corresponding container.

3. Place the sealed containers in a large, plastic container with a lid or a gallon-sized, zip-top freezer bag. If using the bag, make sure the bag is on its side and all sealed containers are inserted so that they stand up.

4. Seal the bag or container. Clear off a shelf in the freezer and place the bag or container flat on the shelf.

Tags: container with, plastic container, plastic container with, sealed containers

Things To Dip In Hummus

Hummus is a flavored chickpea mash.

Hummus is a Middle Eastern dip or spread made of mashed chickpeas, tahini, olive oil, lemon juice, garlic and salt. While every recipe has its own take on hummus, they all contain varying ratios of the same basic ingredients. Many people pass up hummus because it looks bland -- it is often served garnished with anything from paprika or pepper flakes to sliced peppers or whole chickpeas and often in a colorful bowl. Hummus can be served with many different things.

Bread

Hummus is often served with warm pita bread wedges, especially in traditional cuisine restaurants. It can be eaten with crostini, crisp toasted French bread that serves as a platform for many spreads. Melba toast is also an option more popular in Western Europe.

Chips

It is also within traditional use to serve hummus with baked pita chips. Used as a more Americanized dip, tortilla chips and crackers are also common companions.

Vegetables

Fresh vegetables are a popular choice for dipping in hummus. Carrots, sweet potato wedges, celery and cucumbers are dipped in hummus while tomatoes and peppers are often filled with the spread.

Other Applications

Though typically used as a dip, hummus is also used as a spread on a sandwich, used as filling for a pastie and in deviled eggs.

Tags: often served, served with

Cook Quinoa In A Rice Cooker

Prepare quinoa quickly in a rice cooker.

Quinoa is a gluten-free seed that is high in protein. Cooked quinoa has a light, fluffy texture and a slightly nutty flavor. You can use healthy quinoa as an alternative to rice in many types of dishes. Quinoa is a versatile food, in that it can be enjoyed for breakfast, similar to oatmeal, in a salad for lunch, or on the side of meat or fish for dinner. When you prepare quinoa in a rice cooker, it will be ready to serve in a matter of minutes.

Instructions

1. Rinse the dry quinoa in water until the liquid runs clear.

2. Add two cups of water and one cup of quinoa to the rice cooker. Double the measurements to make more servings; the ratio is always two parts water to one part quinoa.

3. Add any desired seasonings, such as salt, pepper, cinnamon or dried herbs, to the water and quinoa and stir it in well.

4. Put the lid on the rice cooker and turn the appliance on. Cook the quinoa for 15 to 20 minutes, or until it is soft and fluffy.

Tags: rice cooker, quinoa rice, quinoa rice cooker, water quinoa

Cook Quaker Grits

Use a heavy-bottomed saucepan to avoid burning the grits.

The Quaker Oats Company's roots go back to 1850, and they were the first company to register a trademark for a breakfast cereal in 1877. Today, the company makes a variety of cereals include several varieties of instant grits. Grits are coarsely ground hominy with the germ removed. And the Quaker grits can be made in just a few minutes either the microwave or on the stove.

Instructions

1. Measure 1 1/3 cup of water or milk and pour it into a medium saucepan. If you want to make the grits in the microwave, add the water to a large microwave-safe bowl.

2. Add 1/3 cup of Quaker-brand grits to the water or milk.

3. Add 1/8 tsp. to the pan and stir all of the ingredients together.

4. Turn the burner onto medium heat and begin to stir the grits. If you want to microwave the grits, place the grits into the microwave for two minutes and 25 seconds.

5. Continue stirring the grits on the stove. This is especially important if you use milk instead of water, as the milk could burn on the bottom of the pan. When the grits reach the desired consistency, which usually takes around three minutes, remove the pan from the heat and pour the grits in a bowl to serve.

6. Add any garnish to the grits that suites your taste, such as a pad of butter or some grated cheddar cheese.

Tags: water milk

Gourmet Dessert Gifts

If you're looking to give a gift of gourmet desserts, it's important to understand exactly what "gourmet" means. Gourmet is defined by the quality of ingredients and ultimately by the look. Ugly cannot be gourmet; a gourmet pastry is one that exceeds both taste and visual standards. Gourmet does not have to come from a bakery; it can come from your home as long as you have the inspiration, patience and talent to create something above average.

French Macarons

Macarons, French meringue sandwich cookies, have come to represent the concept of gourmet pastry. They are difficult to make, though with practice can be created in-home with almond flour, egg whites, powdered sugar and a ganache or custard filling. As with most gourmet items, status comes with presentation, and French macarons are made in every color of the rainbow and can be topped with edible gold, crushed cocoa nibs, rose petals, crystallized lavender and many other gourmet flavors. Macarons can be found at French specialty bakeries.

Petit Fours

Petit fours are small cake squares covered in pourable fondant. What makes them gourmet is their name, small size and catchy presentation. They come in a variety of shapes, from squares and circles to even flowers and stars. Any type of sponge cake can be used, after which it is covered in pourable fondant tinted with color or left white. The covered cakes are allowed to dry and are then decorated with a sugar flower, edible gold, painted monograms or other designs, or edible beads. They can be purchased at fine bakeries or made at home.

Chocolate Truffles

A box of chocolates is a classic gift, however, it takes research to find gourmet chocolate. Gourmet chocolates are mostly found at specialty chocolate shops in the form of bars and truffles. Gourmet chocolate is comprised of high quality chocolate and is free of flavor enhancers and chemicals which is significantly noticeable in the taste. Chocolate truffles can also be made at home and packaged in decorative gift bags or boxes.

Cakes

Cakes can be considered gourmet as long as they are comprised of gourmet ingredients and are presented visually as "gourmet." Many small French layer cakes such as an opera or mille feuille can be purchased from gourmet bakeries for gifting as can large gourmet cheesecakes. Homemade cakes include visually pleasing cupcakes with toppings such as fresh fruit, chocolate truffles, shaved chocolate, chocolate ganache and sophisticated decorations such as chocolate stripes or colored disks. Small rolled fondant covered cakes or a tier cake can also be made at home, however, working with fondant requires practice and skill.

Sweet Sauces

Store-bought jars of high-quality chocolate or caramel sauce can be tied with ribbons and gifted. Homemade sauces can also be made in mason jars and tied with a ribbon and gift tag.

Tags: also made, made home, also made home, come from, covered cakes, covered pourable

Store Wine Glasses

Store Wine Glasses

Sit back and enjoy a glass of wine. Many people like to relax at the end of a hard day with a glass of wine, but they don't pay much attention to the glass the wine is consumed from. Spending money on wine glasses should make the purchaser want to properly care for the wine glasses, including storage. Maintaining the quality of the glass relies on proper washing, storage and serving. A quality glass can quickly turn poor without the proper attention and care.

Instructions

1. Store wine glasses upright, just as when the glass is being used. Placing the wine glass in this position prevent chips and cracks in the crystal.

2. Provide space between wine glasses. Allow the glasses room to breathe. Giving each wine glass a little space prevents cracking and chips. If your space is limited, think about alternating every other glass stem down. Do not try this technique with fine, old or delicate crystal.

3. Consider a wine glass rack. Storing wine glasses in a rack or cabinet offers better protection than a box or bin. Crystal wine glasses can absorb the odors of a cardboard box and contaminate the wine. Placing wine glasses in a wine glass rack provides a convenient place to put the glasses after washing and makes a beautiful display.

4. Rotate wine glasses. Move wine glasses to the back of the cabinet or rack after each use. Grab wine glasses to use from the front each time. Rotating wine glasses prevents the deterioration of the glass and can extend the life of the wine glass.

Tags: wine glass, wine glasses, glass wine, wine glasses, wine glasses, glass rack

Make Black Beans & Rice (Recipe)

Black beans are a staple in any kitchen.

The humble black bean is a versatile and nutritious staple in any kitchen and enjoys a long reputation of being the cornerstone of Cuban cooking. Black beans may serve as a side dish, soup or main entree such as Moros y Cristianos, a classic black beans and rice dish.

Instructions

1. Cook the diced bacon until crisp in large saucepan over low heat. Using a slotted spoon, remove the bacon from the pan and set it aside.

2. Add the bell peppers, onion and garlic to the bacon drippings. Cook and stir over medium heat until the onion softens, about two or three minutes. Stir in the cumin, salt, pepper, cinnamon and bay leaf. Continue to cook for one minute while stirring.

3. Add the rice to the pan and saute for one minute. Pour in the reserved liquid and water. Stir well and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan and simmer until the rice is almost tender, about 15 minutes.

4. Stir in the beans and oil. Cover the pan and continue to cook over low heat until the rice and beans are tender, about 10 to 15 minutes.

5. Turn off the heat, remove the cover and fish out the bay leaf with a fork. Fluff the beans and rice then transfer it to a serving dish. Sprinkle the top with the crispy bacon and minced cilantro and serve.

Tags: about minutes, Black beans, heat until, minutes Stir, over heat, staple kitchen, tender about

Convert A Refrigerator Into A Wine Cooler

If you have an old refrigerator out in the garage or in the basement, you own one of the cheapest, most effective wine storage coolers available. It's easy to convert and can store several cases of wine at near-perfect temperature and humidity requirements. You could spend more than $500 for a storage unit of similar size.

Instructions

1. Remove all the shelving and drawers from the refrigerator. Using a mixture of 1 gallon of water to 1 cup of bleach, clean the refrigerator thoroughly and leave the door open to air dry for at least 6 hours.

2. Place a thermometer, one specifcally designed for refrigerator use, inside. Set the temperature control on the refigerator to the fourth setting from the coldest. Allow the refrigerator to run at this setting for 12 hours. Check the thermometer. You want the refrigerator to achieve and maintain a temperature of 55 degrees. Keep checking every 12 hours until that temperature is reached.

3. If you want to use the freezer unit of your refrigerator for storage as well, repeat steps 1 and 2. Set your freezer at the warmest setting and then adjust it every 12 hours until you reach a stable 55 degrees. Some older freezer units won't be able to achieve this temperature. If that's the case, you can either keep the freezer compartment empty or use it as a normal freezer.

4. Storing your wine can be as simple as ordering a modular wine rack that fits the interior dimensions of your box. An alternative that will allow maximum storage space and let you add on as collection grows is to purchase a section of 4-inch PVC underground drainage pipe at a local home improvement store. The pipe comes in a variety of lengths. Be sure to get the type with holes. Cut the pipe into 8 inch lengths and stack them into the refrigeration like logs and place your wine inside the pipe sections

5. Controlling the humidity inside your wine storage unit is important. It must remain moist so that corks won't dry out. Storing bottles on their sides will keep the cork moist on the bottom, but there could be some shrinkage on the top. Avoid this by placing a small, stainless steel pet water dish with several inches of water in your refrigerator. The water will evaporate maintaining the humidity level in the box. Check the water level every week and clean if necessary.

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Cook Peanuts

According to the National Peanut Board, one 12 oz. jar of peanut butter contains around 540 peanuts.

Peanuts are a popular snack. In fact, the National Peanut Board reports the average person in the United States eats more than 6 lbs. of peanuts a year, including peanut butter products. Peanuts don't just taste good. They contain over 30 nutrients and have more protein, niacin and folate than any other nut. The next time you buy peanuts, try something different. Buy raw peanuts in the shell and cook them. One way to cook the peanuts is to boil them. You may love the taste so much that you never buy roasted peanuts in a jar again.

Instructions

1. Wash the peanuts before cooking them. Place the peanuts in a large sieve. Run cool water over the peanuts to wash off any dirt. Leave the peanuts in the shells.

2. Place the peanuts in a large pot. Add 1/4 cup of salt. Pour 4 cups of water over the peanuts. You may have to add a little more water to ensure that the peanuts are covered completely.

3. Turn the stove to high heat. Bring the peanuts to a boil. You do not need to stir them.

4. Cover the pot and lower the heat to medium so that the water doesn't boil over. Cook the peanuts for two hours. Take one peanut out of the water. Crack it open and taste. You can continue cooking if you desire softer peanuts. Test every 10 minutes until you have achieved the desired texture.

5. Remove the peanuts from the stove. Drain them in a sieve.

Tags: National Peanut, National Peanut Board, over peanuts, Peanut Board, peanut butter

What Cheeses Do Not Need To Be Refrigerated

Parmigiano is a hard cheese that doesn't need refrigeration.

Cheeses that are classified as hard cheeses do not require refrigeration. Hard cheeses have a grainy texture because the curds they contain are cut very fine. They are typically aged for years, as opposed to a few months (like emmental cheese) or being served fresh (such as mozzarella). They are sometimes called grating cheese since they are shaved for topping dishes, such as pasta, but they are also served on cheese plates and paired with wines.

Parmigiano-Reggiano

Parmigiano-Reggiano is an Italian cheese that has a granular texture and a smell similar to yeast. According to the Reluctant Gourmet, the cows that produce the milk for the cheese are kept on a stringent diet and strict production codes have ensured the cheese has been made with the same process for about 700 years. Parmigiano-reggiano is aged for about 24 months.

Gouda

Gouda (pronounced "HOW-duh") comes from the Netherlands and is made with goat's, sheep's or cow's milk. Although gouda can be aged for as little as six months, it can also be aged for 24 months. Sometimes the cheese is aged for as long as five years, a process that makes it turn a butterscotch color.

Piave Vecchio

Piave (pronounced "pee-AH-veh") vecchio is a cheese that takes its name from the Piave river in the Italian province of Veneto. It's made from the milk of cows that live in the region. The pale cheese has a fruity flavor that also carries a nutty bitterness. Piave vecchio is usually aged for one year.

Sbrinz

Sbrinz (pronounced "sh-PLEE-ence"), the oldest known Swiss cheese, is regarded as the father of hard cheeses. Made with whole raw cow's milk, sbrinz has a smooth and nutty taste. It can be served as a younger cheese that's been aged from 18 months to three years. However, sbrinz can be aged up to eight years -- and even longer -- giving the cheese a more complex flavor.

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Bake A Sweet Potato With Butter

The average sweet potato is this size.

High in vitamin A and vitamin C, the sweet potato provides nutrition for a low cost per serving. With iron, calcium and thiamine rounding out the nutritional value, the sweet potato is also a good source of fiber. Purchase a sweet potato that is deep orange and firm, then store it in a cool place, but not the refrigerator, until you are ready to bake it. Butter and brown sugar make a tasty accompaniment to the taste of sweet potato.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Scrub the sweet potato under running water with a vegetable scrubber. Pat it dry with a paper towel.

2. Rub about 1 tsp. of butter on the outside of the sweet potato and place it on a baking sheet. Place the sheet in the oven for about 30 to 45 minutes, depending on the size of the sweet potato. Pierce it with a fork to test for tenderness. It is completely cooked when the fork can go into the center of the potato easily.

3. Take the sweet potato out of the oven and split it in half. Place 1 tsp. of butter on each half. Sprinkle 1 tsp. of brown sugar on each half and serve.

Tags: sweet potato, brown sugar, each half, sweet potato

The History Of Moet Chandon

The sparkling wines of the Champagne region of France are synonymous with celebration and success. Arguably the most famous of all champagnes comes from the House of Moet & Chandon, whose history stretches back to 1743.

Foundations of the Brand

Moet & Company was founded by vintner Claude Moet. In 1792, Moet's grandson, Jean-Remy, took control of the company. He dedicated himself to extending the business, travelling throughout France and internationally to consult with wine specialists and gain new clients.

Moet, Chandon and Napoleon

Jean-Remy Moet quickly came to supply champagne to much of Europe's ruling class, including Emperor Napoleon of France, Czar Alexander of Russia and Queen Victoria of Great Britain. On retiring in 1832, Jean-Remy handed control of the company to his son Victor and son-in-law, Pierre-Gabriel Chandon de Briailles.

Into the 20th century

In the 1920s, Moet & Chandon introduced the premium Dom P rignon brand. After World War II, the company acquired many of its rivals and the Dior perfume house. The company merged with cognac producers Hennessy in 1971. In 1987, a $4 billion merger between Moet-Hennessy and fashion house Louis Vuitton formed the LMVH company.

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What Are The Types Of Dessert Wines

What Are the Types of Dessert Wines?

Dessert wines have high alcohol and sugar concentrations, explaining their overt sweetness when compared to other wine classifications. Knowing the different types will assist you in choosing the right pairing for any meal or dessert.

Late Harvest Wines

A late harvest Riesling is the most recognized dessert wine. Distinguishable due to a rich, fruity and sweet flavor, these wines pair well with cheese, a sweet dessert or by themselves.

Ports

Ports are late harvest wines fortified with brandy. Serve these wines at room temperature, depending on the type of port, and pair them with cheddar cheese or chocolate.

Sauternes

Considered by wine enthusiasts as the best French dessert wine to pair with seafood, sauternes have an extreme sweetness and nutty, honey-like aromas.

Ice Wines

Created from grapes that freeze on the vine, ice wines are recognized by their nectar-like consistencies, deep golden hues and fruity aromas. Do not pair ice wines with a dessert; instead, pair them as a complement to cheese.

Madeira Wines

Madeira wines have a sweet hazelnut flavor and floral aroma. Light-brown Madeira wines pair nicely with a pre-dinner cheese. A dark-brown hue indicates heavy sugar concentration, so enjoy this wine as dessert.

Tags: dessert wine, late harvest, Madeira wines, pair them, these wines

Fix A Pomegranate

Pomegranates are rich in antioxidants and vitamins while containing only 100 calories.

A pomegranate tree bears delicious seeded fruit as well as gorgeous five-petal flowers ranging from white to blood red. While fruitless varieties are grown as ornamental plants for their beautiful flowers and foliage, the pomegranate fruit is cultivated extensively in many parts of the Middle East and Europe as a food crop. The reddish pomegranate fruit is approximately 2 to 5 inches in diameter and has a round shape with hexagonal features. Fixing a pomegranate to eat is a simple and straightforward process. Rich flavorful arils, small seeds with a colorful cover, are the delicious reward.

Instructions

1. De-seed a pomegranate by washing it thoroughly under clear running water. It is necessary to cut through the cover to remove the seeds and the knife will transfer any contamination on the outside to the inside.

2. Remove the crown, or top of the pomegranate, by cutting off the top 1/2-inch of the fruit.

3. Set the pomegranate on the cut end so it is stable on a cutting board and use a sharp knife to make a cut through the cover all the way around the middle of the pomegranate.

4. Make four cuts through the cover equidistant apart on the pomegranate from top to bottom.

5. Submerge the pomegranate in a bowl of water for 15 to 20 minutes.

6. Break open the pomegranate and place it back into the water. The soft white membrane and seeds will float.

7. Remove the pieces of membrane and discard them. Use a slotted spoon to scoop the seeds out of the water.

Tags: through cover, pomegranate fruit

Food Fun With Pretzels

Pretzels are a fun food to make for any occasion. Available as pretzel sticks, rings, waffle shapes, and soft pretzels this food item can be dipped and decorated for different holidays or simply when you are craving a yummy treat. Though many people find plain pretzels appetizing, many more will enjoy pretzels transformed into fun and tasty treat combinations with toppings and coatings.

Holiday Pretzels

Pretzels dipped or topped with chocolate make perfect treats and delicious gifts. Place a single layer of pretzel snacks on a wax paper lined cookie sheet. Preheat an oven to 170 degrees Fahrenheit and place a bite-size chocolate bar or treat on top of the pretzel. Place the cookie sheet in the over for approximately five minutes, long enough to melt the chocolate piece onto the pretzel. Remove the cookie sheet from the oven and quickly press a candy coated chocolate piece into the center of the melted chocolate candy. Allow the treats to cool for a few minutes before immediately placing the treats in the fridge to further cool for 10 minutes. Place the cooled treats in a transparent bag and tie with a plastic ribbon.

Sprinkled Pretzels

Chocolate and sprinkle covered pretzels are an irresistible and fun food to make and eat. To make this treat you will need a 12-ounce bag of chocolate chips, both white and regular chocolate, large pretzel sticks and decorative sprinkles. Melt the chocolate pieces in separate microwavable bowls until softened. Remove the bowls and mix the chips to create a thick chocolate paste. Dip the pretzels into one of the bowls of melted chocolate; use a spoon to cover the pretzel pieces as desired. Allow excess chocolate to drip off and hold the pretzels over wax paper while you cover the still soft chocolate with sprinkles.

Caramel Chocolate Pretzels

Caramel and chocolate are a delicious treat alone or together, and especially when used together to cover a pretzel. To double dip your pretzels and make this treat you will need to dip your pretzel pieces with caramel first. Melt caramel pieces according to package directions and dip your pretzels. Allow the caramel coated pretzels to cool and harden for a while in the fridge, then dip and cover with melted chocolate. Allow the double-coated pretzels to cool on a wax paper sheet for a few minutes before serving.

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Varieties Of Cucumbers

From picklers to slicers and from seedless to greenhouse, there are many different varieties of cucumbers.

There are numerous cucumber varieties available, ranging from those best used for fresh eating to cucumbers for pickling. Some varieties are seedless or "burpless," while others are specially tailored for growing in greenhouses. If you're looking for a specific plant variety to grow cucumbers, you'll likely find a specific type that fits your needs perfectly.

Slicers

Long green slicing cucumbers varieties are typically grown for fresh eating, although you might pick them while they're small for pickling. Marketer is the old standard variety of slicing cucumbers, but it's prone to plant diseases. Marketmore 76 is a variation on this standard type, but it has resistances against multiple diseases and takes 68 days from seed to harvest. Straight 8 produces a large crop of smooth, 8-inch-long cucumbers in about 58 days, while Supersett is a disease-resistant hybrid variety. Like Straight 8, Dasher II also produces 8-inch-long cucumbers. Other varieties of long green slicers include Ashley, Poinsett, Cherokee, Gemini, Slice Nice, Centurian, Striker and Victory.

Some slicers grow into more compact plants and are better-suited for growing in containers or small spaces. Bush Crop matures in 55 days and produces 6- to 8-inch cucumbers, Salad Bush takes 57 days and yields 8-inch cucumbers, and Fanfare takes 63 days with a large yield. Spacemaster produces 7 1/2-inch-long cucumbers and is resistant to several diseases. One unique slicing variety is called Seman, which produces cucumbers that grow into a lemon-like shape and size with yellow skin.

Pickling Types

Pickling cucumber varieties tend to produce much smaller fruits than slicing types and take a shorter amount of time to mature. Bush Pickle takes just 48 days from seed to harvest and is a compact plant, growing to only 2 1/2 to 3 inches tall. This pickling variety produces 5-inch-long cucumbers. Carolina takes 49 days to harvest, but it's a slightly larger plant than Bush Pickle and has more disease resistance. Other pickling varieties include Ohio MR-17, Wisconsin SMR-18, Lucky Strike, Miss Pickler, Calypso, Explorer, Premier, Southern Cross, Triple Cross, Score, SMR-58, Galaxy, Sumter, Pixie and Galaxy.

Seedless

Sweet Success, Burpless and Sweet Slice Burpless are among the most common cucumber varieties that are seedless. Burpless is a Chinese hybrid that's the original seedless variety, while Sweet Slice Burpless is a variation on the Burpless hybrid. Sweet Slice Burpless produces 10- to 12-inch-long cucumbers, and like other seedless varieties, the fruits are mild-tasting and not bitter at all.

Greenhouse

Greenhouse or "Parthenocarpic" cucumber varieties are specific types that don't need bees for pollination. These varieties tend to produce long fruits that are often seedless. In addition to the seedless cucumber category, Sweet Success is also considered a greenhouse variety. Other greenhouse cucumber varieties include La Reine, Toska, Fabulous and Femfrance.

Tags: cucumber varieties, takes days, Slice Burpless, Sweet Slice, Sweet Slice Burpless

The Directions For An Oldtime Movie Popcorn Machine

Making popcorn in an old-fashioned machine is a simple process.

An old-fashioned movie popcorn machine is a fun way to make popcorn at home. Many modern popcorn machines are designed to look old-fashioned, but they are much safer than the original models. Operating this style of popcorn maker is simple. The popping instructions are similar to making popcorn on the stove, but there is less mess and danger of burning yourself and the popcorn. This process will take anywhere between 10 and 40 minutes, depending on how much popcorn you need.

Instructions

1. Clean the popcorn maker out before using the machine. Use a food-safe cleaner to wipe down the interior of the popcorn machine. Wipe the popcorn floor and the basket where the popcorn is popped. Plug the popcorn maker into an electrical outlet. Make sure the popcorn maker is on a flat surface.

2. Turn on the popcorn maker. Allow the popcorn machine to heat for about five minutes. Turn off the machine.

3. Place two teaspoons of oil per 1/4 of cup of popcorn kernels in the machine. Add the oil to the popping kettle. Make sure not to add too many kernels for the kettle capacity. Check your operating instructions for the capacity of your particular unit.

4. Turn on the kettle once more. Allow the popcorn to pop. When the popcorn stops popping for two seconds, turn the unit back off. Pop enough popcorn for the entire group.

5. Pour melted butter over the popcorn once you take it out of the machine. Do not add extra butter to popcorn in the machine. This can cause the unit to collect too much oil and that can eventually cause popcorn to taste rancid because the oil spoils over time.

6. Remove leftover popcorn from the machine at the end of each use period. Do not allow popcorn to sit in the machine overnight. Throw away unused popcorn or place it in an airtight container for future consumption.

7. Wipe out the inside of the machine with a food-safe cleaner and sponge. Make sure to remove all grease and oil from the unit. Wipe the unit dry with a towel.

Tags: popcorn maker, popcorn machine, Make sure, Allow popcorn, food-safe cleaner

Cook Strawberries

Use fresh strawberries to create a tasty fruit sauce.

Few things complement strawberry ice cream, angel food cake and pancakes as well as fresh strawberry sauce. During the summer months, when you have an abundance of plump strawberries from your garden or a farmer's market, use the fruit to make your own sauce. The sweet berries blend with a few other simple ingredients to create a tasty, sweet-tart topping for your favorite desserts. Be sure to use only ripe strawberries when making the sauce for the best taste.

Instructions

1. Rinse 1 pint of fresh strawberries under cool running water to remove any dirt or pesticide reside. Pat the strawberries dry with a paper towel.

2. Cut the tops off of the strawberries using a paring knife. Slice the berries into small pieces and transfer them into a medium saucepan.

3. Add 1/3 cup of white, granulated sugar to the pan. Cook the strawberry and sugar mixture over medium-high heat for five minutes, or until the sugar dissolves and a thick sauce forms. Stir the sauce constantly.

4. Puree the cooled sauce in a blender or food processor if you prefer a smoother texture, or serve it as is.

Tags: create tasty, fresh strawberries

The Best Way To Keep Guacamole Fresh

Firm, unblemished avacados produce the best guacamole.

Numerous fruits and vegetables, such as potatoes, apples and avocados, contain polyphenol oxidase, an enzyme that reacts with oxygen. Polyphenol oxidase, commonly found in avocado flesh, oxidizes and creates a browning effect when in contact with air, significantly altering the flavor, texture and freshness of guacamole. Incorporating a bit of lemon juice in guacamole and storing it between 34 and 38 degrees Fahrenheit is the best method for keeping it at the peak of freshness. Commercially produced, processed guacamole has several stabilizers and preservatives that inhibit oxidation, eliminating the need for an acid to maintain freshness.

Instructions

1. Transfer the guacamole to a mixing bowl. Add 1/2 tsp. of lemon juice per cup of guacamole.

2. Mix the guacamole and transfer it to a food-storage container. Cut a piece of cling film large enough to cover the container.

3. Position the cling film directly on the guacamole, covering the entire surface.

4. Cover the food-storage container and use the guacamole within 3 days for best results.

Tags: cling film, food-storage container, juice guacamole, lemon juice, lemon juice guacamole

Make Large Curd Cottage Cheese

To make the larger curd cottage cheese you will need to use rennet, an ingredient that helps the milk to curdle. The milk needs to raise temperature slowly, so the more you make, the slower it will raise. Make sure that you have your food thermometer ready and read the instructions below.

Instructions

1. Get a double boiler. In the top pan, heat either 2 gallons of dry milk that you reconstituted, which is the more economical choice, or skim milk.

2. Heat the milk until it reaches a temperature of 90 degrees. Add 1/2 cup of buttermilk when the milk is warm enough.

3. Crush a 1/4 tablet of rennet and mix it with 1/4 cup cool water. Stir to dissolve the rennet.

4. Stir the rennet mixture into the milk and buttermilk. Maintain the mixture at 90 degrees for the next 5 hours. Don't allow the temperature to exceed 90 degrees.

5. Watch for the milk to coagulate. It may do this before 5 hours is up. It's ready if you stick a spoon in the mixture and can see clean breaks in the surface.

6. Cut the curds up into 1/2 inch cubes. You will have both curds and whey. Heat this extremely slowly at 110 degrees all the way up to 115 but for the next half hour.

7. Press a curd between your thumb and finger. If it holds together, it's ready. Drain the curds in a cheesecloth until all the whey has dripped out. Rinse the curds by immersing the cheesecloth-wrapped curds in cold water. Stir it gently to make certain the center gets rinsed. Drain and add 5 to 6 tbsp of salt.

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Soothe Your Stomach After Eating Hot Peppers

A hot pepper may irritate the stomach.

All too often, having a delicious meal with hot peppers comes back to haunt you in the form of indigestion or heartburn. Peppers can pack a punch both during and after consumption due to capsaicin, the compound that causes the burning feeling. Soothe your stomach after eating hot peppers by trying one of a number of over-the-counter remedies.

Instructions

1. Remove any tight-fitting clothing. The Mayo Clinic says this puts pressure on your abdomen and can aggravate heartburn.

2. Try a calcium carbonate antacid if the cause of your upset stomach comes from heartburn. Follow the specific instructions on the packaging.

3. Take an over-the-counter acid reducer. Unlike antacids, these pills are not chewed but swallowed with water. While it's best to take these medications before eating the hot peppers, they can still be effective afterwards.

4. Consume a dose of liquid stomach medication like bismuth subsalicylate for indigestion or general upset stomach after eating hot peppers.

5. Drink one-half cup of skim milk if you don't want to rely on medication. Family Education recommends this method for people not sensitive or allergic to dairy. The basic property of the milk helps to neutralize acid caused by hot peppers.

Tags: after eating, after eating peppers, eating peppers, stomach after, stomach after eating

Make Pumpkin Wine

Pumpkin wine is commonly drunk during special occasions such as Christmas and Thanksgiving. It contains very little sugar, so you'll need to add virtually all of the sugar the yeast needs. Start this recipe in the morning, as the initial mixture will require all day to prepare.

Instructions

1. Grate the pumpkin flesh into thin pieces and set it aside. Boil water and stir in the sugar until it's completely dissolved. You need to use at least 2 lbs., but you may wish to use up to 3 lbs., depending on the desired sweetness.

2. Place the grated pumpkin flesh into a carboy and add the boiling sugar water. Allow this mixture, called "must," to cool and add a crushed Campden tablet to inhibit the growth of live yeast. Cover the carboy and allow the must to sit for eight to 10 hours.

3. Add the pectic enzyme and allow the must to sit for about 12 hours. Add the citric acid, yeast nutrient and yeast. Stir the must twice each day for the next three days. Pour the must through a straining bag into a second carboy and allow the straining bag to drip drain into this carboy. Attach the airlock to the carboy.

4. Allow the must to sit for five days and top it up to 1 gal. if needed. After two weeks, siphon the liquid into another carboy while leaving the sediment behind. This process is called "racking" the wine. Rack the wine again in another 30 days and top up to 1 gal. Rack and top up again in an additional three months.

5. Add a stabilizing tablet and allow the wine to clear about three weeks before racking it into bottles. Pumpkin wine should age for at least a year and continues to improve with age.

Tags: allow must, carboy allow, flesh into, pumpkin flesh, pumpkin flesh into

Mix Croutons To Make Stuffing

If you're making a tasty turkey for Thanksgiving or another special occasion, then you probably will want some stuffing for the big bird. You can make stuffing with a variety of ingredients, but croutons are a great choice. You can place some inside the turkey, and you can cook the rest separately in the oven for a tasty treat.

Instructions

1. Buy seasoned croutons so that it is easier for you to prepare the stuffing. Some croutons have garlic seasoning, others might have Parmesan and olive oils. Chose a flavor that will go with your turkey.

2. Empty the box of croutons into the bowl. Mix 2 teaspoons of chicken baste or seasoning with the croutons. Add a dash of black pepper. Don't overseason the croutons.

3. Sprinkle a teaspoon of dry basil over the croutons. Mix in 3 eggs. Add 1/2 cup of water. Mix the crouton with your hands until they fully absorb the ingredients.

4. Let the mixture sit on the side while you get your other fruits and vegetables chopped, sliced and diced for the stuffing.

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Get Rid Of A Port Wine Stain Naturally

Table salt is the first defense for wine stain removal on fabrics.

As a type of red wine, port and its stains may be difficult to remove. For the best chance of removal, it is essential that the wine stain remain wet. This means you must either treat the stain immediately or dampen it with cold water until you can treat it. However, you may also be able to remove or lighten a dry stain. The necessity of removing the port quickly may mean using natural items you have on hand to lift the stain out of the fabric. These items will do one of two things: dilute the stain or absorb it.

Instructions

Removing a Wet Port Wine Stain

1. Cover the stain with a small amount of table salt, talcum powder or cornstarch. These are absorbing agents that will draw the wine out of the fabric, preventing the stain from setting. Allow the absorbing agent to sit on the stain for one minute or until it changes color from the wine.

2. Brush or shake off the salt.

3. Dilute the stain with cold water sprayed from a clean spray bottle or by sprinkling small amounts from your hand. Do not pour large amounts of liquid directly on the stain, because this may cause it to bleed farther into the fabric. If water is not available, use white wine or club soda. Running an ice cube over the stain, from the outside edge inward, may also help.

4. Place one cloth directly underneath the stain to absorb any liquid that bleeds through. This will prevent the stain from seeping onto other surfaces or parts of the garment.

5. Pat the stain gently with the other cloth. Work from the outside of the stain inward patting downward without rubbing so that you do not spread the stain.

6. Repeat this process until the port wine stain is removed or lightened to your satisfaction.

7. Wash the fabric as recommended by the manufacturer, using cold water to avoid setting any remnants of the stain.

Removing a Dry Port Wine Stain

8. Submerge the stain in a shallow bowl of white wine or club soda for 5 minutes. Keep unstained areas of the fabric out of the bowl to minimize spreading the port wine.

9. Mix baking soda with water to create a thick paste.

10. Place one clean, dry cloth directly underneath the stain. Blot the stain with the other cloth.

11. Apply the baking soda paste to the stain. Leave the paste on for several hours, moistening it with water as needed. Do not allow the paste to dry. Remove the paste with a clean, dry cloth, and rinse the stain under cool water.

12. Wash the fabric as recommended by the manufacturer, using cold water to avoid setting any remnants of the stain.

Tags: cold water, Port Wine Stain, stain from, stain with, wine stain, avoid setting, avoid setting remnants

Homemade Wheat Crackers

Crackers are a kitchen staple because they are convenient, portable snacks that can be eaten alone or paired with spreads. If you choose a wheat variety, crackers can actually be a healthy snack as well. Purchasing wheat crackers from the store can be pricey, and most have plenty of preservatives in them. All you need to make wheat crackers is an oven and some basic ingredients.

Preparing Dough

Preparing cracker dough is not nearly as complicated as making bread or pastry dough. It is a simple combination of flour, salt, milk, honey and vegetable oil. To make wheat crackers as opposed to basic white crackers, choose whole wheat flour. Keep things healthy by selecting low-fat milk. Mix together 1 1/2 cups flour and 3/4 tsp. salt (dry ingredients) in one bowl, then mix 1/2 cup milk, 2 tbsp. honey and 1/3 cup vegetable oil (wet ingredients) in a separate bowl. If you try to immediately mix the dry ingredients together with the wet ingredients, the dough may be too dense. After you've thoroughly mixed the ingredients in each bowl, slowly pour the wet ingredients into the dry ones. Use a spoon to gently stir the dough until the flour is just combined. The dough will be very soft, like a batter. Do not overmix the dough, or your crackers will be too heavy.

Shaping Crackers

To firm up the dough, you'll have to lightly knead it. Kneading is a process in which you use the heel of your palm to press into the dough until it stabilizes. Sprinkle flour across a flat surface before positioning the dough. Press into the dough with the heel of your hand, then flip the dough over and repeat. Continue kneading and flipping for about three minutes or until the dough is firm, yet still pliable. Cut the dough into three equal pieces, and use a rolling pin to flatten them (about 1/8-inch thick), then use a pizza or biscuit cutter to cut the dough into your preferred size for the crackers. Beat together one egg with about 1/2 cup water to make an egg wash, then brush it onto the crackers to give them a golden sheen after they bake. Sprinkle the tops lightly with salt.

Baking

Preheat your oven to 300 degrees Fahrenheit. Cover three baking sheets with wax or parchment paper, then place the crackers onto the sheets, making sure they don't touch each other. For the best results, bake one sheet of crackers at a time so they bake evenly. Bake the crackers for eight minutes, then move the sheet to a different shelf and bake for another eight minutes before switching shelves again and baking another eight minutes. You'll bake the crackers for a total of 24 minutes or until they are golden brown. They should be hard and crunchy. To test for doneness, try to bend a cracker. If it's done, it should snap completely in half and not bend. Let the crackers cool until they are at room temperature, then transfer to an airtight container. Eat immediately or store for a week.

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Make Black Bean Cakes

Use black beans to make some crispy black bean cakes.

Black beans are healthy and packed with protein, so they are a good option for vegetarians or for anyone who wants more protein in their diet. Consider making black bean cakes as an appetizer for your next dinner party or as a side dish to pair with a Southwestern meal. Black bean cakes should be crispy on the outside, but creamy and flavorful on the inside. After you make your black bean batter, cook a small one to make sure it tastes good before you cook the entire batch.

Instructions

Southwestern Black Bean Cakes

1. Rinse the dried black beans and soak them overnight. Drain.

2. Place the black beans in a large saucepan and add four cups of water. Bring the beans and water to a boil, then lower the heat and allow them to simmer until the beans are tender. This should take about an hour.

3. Drain the beans and place them in a large bowl with the garlic. Mash the two ingredients together with a potato masher. Stir in the cilantro and salt.

4. Form the mixture into eight black bean cakes and place them on a plate. Refrigerate them for about an hour so they firm up.

5. Place the olive oil in a large nonstick frying pan over medium heat. Place the black bean cakes inside the pan and cook the first side. Turn over once, cooking the other side. The completed bean cakes should be warm on the inside and crispy on the outside. The cooking process should take about five minutes.

Creole Black Bean Cakes

6. Drain 30 ounces of canned black beans on paper towels to remove most of the moisture.

7. Place the black beans inside a food processor, along with the margarine, garlic, shallots, cilantro, Creole seasoning and bread crumbs. Add salt and pepper to taste. Mix the ingredients until they are well combined. Place them in the refrigerator for one to two hours.

8. Heat the oil in a skillet. Form the bean mixture into patties and place them in the hot oil. Fry the cakes on one side until crispy, then flip each cake and fry until the other side is brown and crispy.

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Eat Dungeness Crab

Dungeness crab is a medium-sized crustacean, 6 to 10 inches across, native to the U.S. West Coast. It is highly regarded in culinary circles for its full, almost buttery, flavor, but eating one can be intimidating for the first-timer. The broad top shell is ridged with small spines, as are its six legs and two large claws. The spines are not sharp or poisonous, so while there is no real danger, be forewarned--things are going to be messy. There's no way around this fact, so resign yourself to dig in with both hands, use lots of napkins and enjoy.

Instructions

Preparing to Eat

1. If you are eating your crab at home, take the cooked whole crab to the sink, peel back the "tab" at the bottom rear of the crab and pull the whole shell off from the rear. Discard the shell. In finer restaurants, your crab arrives with its carapace (large upper shell) removed.

2. Break the crab down the middle by bending outward from the bottom.

3. Remove the gills, which are the rubbery appendages on the top of each half.

4. Rinse the two halves.

Eating the Crab

5. Get some napkins and a dipping bowl for rinsing your fingers. A serving of crab consists of legs attached to the chambered inner shell of the body. The legs are heavily armored, and you will have to crack the shell to get to the meat inside.

6. Break off a leg or claw by pulling it away from the other legs. A piece of the body should come with it.

7. Tease the meat out of the chambered body shell with your crab fork. A less elegant, but far more efficient, method is to peel apart the sections with your fingers and pull the meat out with your teeth.

8. Take each leg section by section. Crack a section of the leg with your shell cracker (or use your teeth) and use your hands to open it enough to pull the meat out with your crab fork.

9. Eat the crabmeat straight from the shell or dip the meat in your favorite sauce. Garlic butter and cocktail sauce are perennial American favorites, but a spicy Thai curry is an adventure worth trying.

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