Gourmet Food Gifts In A Pastry Bag

Brownie mix is a delicious and thoughtful pastry bag gift.

When it comes to giving birthday, anniversary, holiday or any occasion gifts, sometimes it is difficult to decide just what to give. Whether money is tight or you are looking for something out of the ordinary, homemade gourmet food items in a pastry bag are fun, easy and thoughtful gifts.

Hot Chocolate

Hot chocolate is delicious on a cool day and looks pretty when layered in a bag. Pastry bags typically come in 10, 12 or 18-inch sizes. For one serving size, you will want to use a 10 inch sized bag. To make the hot chocolate, you will need the following; 1/3 cup plus 1 teaspoon powdered sugar, 4 tablespoons powdered creamer, 4 tablespoons dry milk powder, 2 tablespoons plus 2 ½ teaspoons unsweetened cocoa, mini chocolate chips, mini marshmallows, and recipe tags. In a large bowl, mix all of the ingredients together except the marshmallows and chocolate chips. Next, fill the pastry bag with 1/3 cup mix. Then put a layer of mini chocolate chips on top, and then a layer of mini marshmallows. Use either twist ties or rubber band to tie bags together. Then take tags and print "mix 1/3 cup mix with 3/4 cup boiling water and stir to dissolve." Lastly take a decorative piece of cut ribbon to cover bag tie. Tie ribbon and attach tag. You can use flavored non-dairy creamer to add additional flavors.

Chili Seasoning

Chili seasoning is a low cost gift for anyone who likes chili. For the recipe, you will need 3 tablespoons corn meal; 3 tablespoons chili powder; ½ teaspoon each of ground cumin, salt and dried oregano; ¼ teaspoon garlic powder; ½ teaspoon red pepper flakes; 1 crushed beef bouillon cube and recipe tags. Mix all ingredients together in a bowl. Place three 1/3 cup portions of the mix in a 12-inch clear pastry bag. Tie the bag together with a rubber band or twist tie. On the tag, print, "To make chili, place one pound of ground beef drained in medium pot. Add 3 (15oz) cans of tomato sauce, and 1/3 cup of seasoning, one onion, and ½-cup bell pepper chopped. Simmer with lid on for at least 15 minutes. Add ribbon and tag.

Brownie Mix

This recipe makes warm, chewy brownies. First, you will need the 18-inch clear pastry bags. For the mix you need; 1-1/2 cups sugar, ¼ cup plus 3 tablespoons cocoa, 3/4-cup flour, 3/4-teaspoon baking powder and 3/4-teaspoon salt. Pour sugar into the bag and press firmly. Add cocoa and press firmly. Combine flour, baking soda, and salt and pour on the top. Make sure the bag is tightly secured. On the tag print "In large bowl add mix, 3/4 cup softened butter and 3 eggs. Mix thoroughly and spread into a greased 8 x 8 pan. Bake at 350 degrees for 30 minutes." Add ribbon and tag.

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Store Macaroon Cookies

Macaroon cookies are sweet treats that can be stored.

Macaroon cookies are delicate French desserts and a sweet addition to any meal. Made with egg whites and similar to a meringue, macaroons are often light and soft in the center with a crisp and flavorful exterior. Because they are so light, they should be handled and stored carefully. Whether you bake them yourself or bought them from a bakery, you will want to store them properly to preserve their freshness for up to several months.

Instructions

1. Allow the cookies to cool completely, whether you bake them yourself or buy them freshly baked from a bakery. Macaroon cookies should be light and airy. If you store them while still warm, they can hold excess moisture and become soggy and heavy. If you bake them at home, let them cool on a cooling rack until no longer warm to the touch or overnight when possible.

2. Cover the bottom of an airtight container with a piece of parchment paper. Place cooled cookies in an even layer over the paper. Macaroon cookies, especially homemade ones, are often very delicate so place them inside the container as carefully as possible.

3. Cover the cookies with a second layer of parchment paper, followed by another layer of cookies. Continue alternating layers of parchment paper and cookies until all your macaroons are stored. Disperse the weight of the cookies evenly to prevent crushing or otherwise damaging the cookies.

4. Top the cookies with a layer of parchment paper that is slightly larger than the container. This way, the container can still be sealed, but it will be easy to open and remove the cookies as needed.

5. Seal the lid of the airtight container in place. Store in a cabinet away from direct sunlight for up to several months.

Tags: Macaroon cookies, parchment paper, bake them, airtight container, bake them yourself, cookies with, from bakery

Find Fast Food Coupons

For savings on your next purchase at a fast food place, check out these steps in finding fast food coupons.

Instructions

1. Check out the Fast Food restaurant website such as Wendy's, Hardees, KFC, Long John Silver, Burger King, McDonalds, etc. for printable coupons and special offers. Some sites may required you to sign up to print the coupons and to receive future offers in your email.

2. Check the Entertainment Coupon Book. It is coupon book for all your entertaining needs and it is filled with fast food coupons. See Below of get an Entertainment coupon book.

3. Check through your local Sunday newspaper that has a section with coupons. Look through for any fast food coupons.

4. All the flyers and papers you receive in the mail that you may consider junk mail, may actually be filled with some burger king, mcdonalds, hardees, wendy's, kfc coupons and much more. So before throwing it away, flip through to see if you need any of it.

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What Finger Foods For A Red Wine Tasting Evening

Provide mild finger foods for a red wine tasting.

An evening of wine tasting provides guests with the opportunity to explore red wines as they sip on fine beverages and enjoy the company of friends and family. Finger foods are a convenient accompaniment for wine tastings and allow guests to snack on some food while holding their wine glasses. When selecting food for a red wine tasting, pick mild finger foods that will not interfere with the taste of wines.

Cheese

A wine tasting simply wouldn't be complete without a selection of cheese for the guests to enjoy. Let the guests help themselves to a variety of cheeses, from soft cheeses like Camembert and brie to harder cheeses, such as cheddar or Gouda. Although potent, stinky cheeses may pair well with gourmet food, their strong odor can compromise the guests' abilities to taste the wine and appreciate the subtleties.

Bread and Crackers

Bread and crackers are another essential finger food for a wine tasting. Guests can enjoy slices of baguette and focaccia alone or paired with some cheese. Crackers, with their satisfying crunch, are another solid choice. Lay out a variety of crackers, from salted rounds to rosemary olive oil flatbreads. Provide guests with some spreads, such as hummus or tapenade, to give the bread and crackers extra flavor.

Cured Meat

A platter of cured meats will complement the spread of cheese and bread products. Create a plate of various salami, prosciutto and other meats. For hosts with a little more time, consider making prosciutto-wrapped grissini or crunchy, crackerlike breadsticks. Simply wrap a piece of prosciutto around the end of each breadstick so diners can enjoy a bite of buttery prosciutto and crispy grissini while still holding their wine glass.

Desserts

Satisfy a sweet tooth with miniature-sized desserts. Finger foods, such as tiny cheesecake bites, mini cupcakes and small fruit tarts, are easy for guests to pick up and enjoy while chatting with other visitors. Fresh fruit, such as strawberries or pineapple slices, are healthier dessert options that are still a cinch to eat during a wine tasting.

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Measure The Oil When Deepfrying Turkey

Deep-fried turkey has a crisp, golden skin and is deliciously moist. The right-size pot and the right amount of oil are the keys to successful frying. One of the most common questions when deep-frying is calculate the amount of oil that is needed. There's a simple, easy solution to this!

Instructions

1. Select a pot that is large enough to cover the turkey with oil and prevent spillovers. Choose a pot that is narrow and tall. A wide pot will waste oil, and you'll have a more difficult time maintaining the proper temperature for frying.

2. Clean the turkey under cold water.

3. Place the turkey in the pot. Include the turkey holder if using that device. Fill the pot with water, covering the turkey by 1 inch.

4. Remove the turkey from the pot and place it in a pan. Pat the turkey completely dry using paper towels. Make sure all the water is removed from the turkey cavity as well.

5. Place a piece of masking tape on the top of the water line in the pot.

6. Dispose of the water. Dry the pot completely since remaining water will cause the heated oil to explode.

7. Fill the pot with frying oil to the bottom of the masking tape. Remove the masking tape. Heat the oil and proceed to fry the turkey.

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Slow Cook Cornbread Stuffing Or Dressing In A Crock Pot

Cornbread stuffing is a favorite side dish at holiday dinners.

Cornbread stuffing is a popular side dish at Thanksgiving. It is commonly referred to as dressing in Southern states because it's cooked outside of the turkey. In Northern states, where stuffing is typically cooked inside the cavity of the turkey, this delicious bread-based dish is called stuffing. Cornbread stuffing, or dressing, can also be cooked on the stove top or in the microwave. Alternatively, it can be prepared in a crock pot, resulting in a moist stuffing and frees you to focus on other dishes.

Instructions

1. Cornbread lends its flavor to homemade stuffing.

Crumble the baked cornbread and place it on a baking sheet along with the bread. Leave all of the bread on the countertop overnight to dry out.

2. Place the dried, crumbled cornbread into a large mixing bowl. Crumble or shred the slices of bread and add them to the cornbread crumbles.

3. Onion and celery adds flavor to the stuffing.

Add eggs, onion, celery, sage, black pepper, cream of chicken soup and broth. Stir all of the ingredients together with a spoon.

4. Spray the inside of your crock pot with baking spray to prevent the cornbread stuffing from sticking.

5. Spoon the mixed ingredients into the crock pot. Break the butter into small bits and randomly place it over the top of the stuffing.

6. Put the lid on top of the crock pot and set it to "Low." Cook for two hours.

Tags: side dish

Dinner Ideas Using Condensed Soup

There are thousands of dinner ideas using condensed soup.

Cooking with condensed soup is a great way to add flavor to your meal. Dinner recipes using cans of condensed soup are easy to find, simple to follow and are usually quite easy to prepare. Condensed soup is a very versatile ingredient; there are several different flavors of the thick stock available from many different manufacturers.

Cream of Mushroom Condensed Soup

Try using fresh green beans instead of canned; don't forget to boil them first so they are cooked.

Green bean casserole is a classic dinner side dish. For this recipe, you will need two cans of cream of mushroom condensed soup, 1 cup milk, 2 tsp. soy sauce, 1/4 tsp. ground black pepper, 8 cups cooked green beans and 2 2/3 cups fried onions. Mix the soup, milk, soy sauce, pepper, beans and 1 1/3 cups fried onions in a casserole dish. Bake the casserole, uncovered, for 25 minutes at 350 degrees. Stir and add the remaining fried onions to the top. Finish the dish by browning the fried onions for five more minutes in the oven.

Broccoli Cheese Condensed Soup

Cheddar cheese condensed soup can be used as a sauce for vegetables like potatoes, broccoli, cauliflower and asparagus.

A quick and easy dinner idea using broccoli cheese soup is broccoli cheese chicken made in a slow cooker. For two servings, use two chicken breast halves, one can condensed broccoli cheese soup, 3/4 cup milk, one small chopped onion and 1/2 tbsp. dried basil. Put the chicken in the bottom of a slow cooker and cover with all of the ingredients, stir well and cook on the low setting for five to six hours.

Cream of Chicken Condensed Soup

Condensed cream of chicken soup is one of the most used condensed soups in recipes. Its versatility lends to a large variety of recipes including casseroles and slow cooker types. For four servings of slow cooker chicken stroganoff, use four cooked and cubed chicken breast halves, 1/8 cup margarine, one 0.7 oz. package of dry Italian-style salad dressing mix, one 8 oz. package cream cheese and one can cream of chicken condensed soup. Mix the margarine and Italian dressing mix in the slow cooker, add the chicken and cook on low setting for five to six hours. Mix together the cream cheese and soup and add it to the slow cooker; cook for an additional 30 minutes. Serve the chicken over rice or egg noodles.

French Onion Condensed Soup

Condensed soup makes French onion soup an easy recipe.

French onion condensed soup is good as a dip for roast beef sandwiches and hamburgers. A simple bowl of French onion soup can be a starter for dinner. For each person, you will need one can of condensed French onion soup, 1/3 cup water, 1/2 cup croutons, one slice provolone cheese and 1/2 cup caramelized onions. Mix the can of condensed soup with the water and the caramelized onions. Heat the soup on the stove until bubbly and then put it in a small oven-safe bowl. Add the croutons and top with the cheese. Broil the soup in the oven until the cheese is bubbly and browned.

Tags: slow cooker, fried onions, cheese soup, condensed soup, French onion, French onion soup

Red Wines That Go Well With Fish & Chicken

Don't be afraid to drink red wine with fish and chicken dishes.

Some people prefer red wine and some prefer white wine. It's just that simple. But all of those delicious foods that are so commonly recommended with one particular type of wine seem to leave out the people who like the other type with their meals. Forget that. There is no law saying you can't enjoy a red wine with fish or chicken. Don't be afraid to go red just because the meat on your plate is white. There are several types of red wines that pair beautifully with chicken and fish dishes.

Pinot Noir

The idea of avoiding red wines with fish is that the flavor of fish is too delicate to stand up to the bold flavor of wine. Generally, this is good advice. However, there are some fish that have far stronger flavors than others. Salmon and mackerel, for example, are dark colored and bold-tasting fish that are perfect for a certain red wine.

Pour yourself some Pinot Noir and dig into a fresh slab of salmon and then try to imagine any white wine complementing the fish so well. Fruity Pinot Noirs with mild tannins are a classic match with this type of seafood, according to the Wine Lovers Page website.

Beaujolais

There are down-home chicken meals that seem to be made for drinking red wine. If you are having a chicken barbecue, frying chicken or roasting a chicken, then you can't go wrong with Beaujolais. These fruity French red wines are an excellent pairing with these rustic chicken dishes. Even wine drinkers who do not typically care for red wines often like Beaujolais because of its unique, almost candylike hints of flavor and its food-friendly versatility.

Chianti

Any chicken or seafood dish that involves pasta is likely to be a good opportunity to break out the Chianti. Chianti is a red Italian wine made in Tuscany that is famous for its straw-covered bottle, although they aren't always bottled that way today. The wine has a distinct cherry and leathery taste that is widely enjoyed.

Although Chianti is perfect for red meats such as flank steak, it is among the best choices when selecting a dinner wine with Italian dishes such as chicken cacciatore or Tetrazzini, according to the World Wide Wine website.

Barolo

Coq au vin is a classic French dish made of chicken braised with mushrooms, garlic and red wine. Drinking the same type of wine the chicken was cooked in makes for a natural complement of flavors. Often the wine selected to pair with coq au vin is Barolo.

Barolo is a bold red wine with a typically hefty price tag attached. This wine from Northern Italy contains hints of chocolate, leather, licorice and figs. The wine is often paired with gamy red meats and lamb, but using Barolo to make coq au vin and then enjoying the wine with the meal is a great way to combine a bold red with a white meat meal.

Tags: wine with, fish that, chicken dishes, fish chicken, Pinot Noir, type wine

Make Homemade Chocolate Sauce

Drizzle homemade chocolate sauce over cake for a quick dessert.

Homemade chocolate sauce adds appeal to almost any dessert. Top your favorite ice cream with chocolate fudge sauce during the summer months. Use this topping during the winter with molten lava cakes fresh from the oven. Drizzle chocolate sauce on angel food cake or over a bowl of strawberries to add a little richness to your lower-calorie desserts. Fill a crystal bowl with chocolate sauce during parties so your guests can dip pieces of fruit in it. Fill a squeeze bottle with warm chocolate sauce -- use it to garnish dessert plates.

Instructions

1. Combine the sugar, flour, salt and cocoa. Set the bowl aside.

2. Place the water and vanilla in a saucepan over medium heat.

3. Stir in the dry ingredients. Cook and stir the mixture about 6 minutes, or until it thickens. Serve warm.

4. Store the chocolate sauce in your refrigerator. Use it within two weeks. Reheat the leftover sauce before serving.

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Juice A Pomegrante

Juice pomegranates at home for a healthy beverage.

Instead of buying pomegranate juice, you can make your own fresh juice at home. Fresh pomegranate juice does not contain preservatives and added sugars, which makes it a healthier alternative. Pomegranates contain small red seeds inside known as arils. These seeds contain juice that you can extract. Placing the pomegranate seeds into a juicer will ensure that you extract as much of the juice as possible from the seeds. The juice is high in antioxidants, which helps to strengthen your immune system.

Instructions

1. Cut off the top crown off a pomegranate.

2. Slice the fruit in half along one of the white membranes.

3. Pull on the sections to separate them from one another. Place the separated sections into a bowl.

4. Fill the bowl with cool water. Pull the seeds away from the rind with your hands. The seeds will float to the top of the water.

5. Discard the pomegranate rinds, then pour the water and the seeds into a colander.

6. Add the pomegranate seeds into your juicer. Follow the directions that come with the juicer to ensure that you use it properly. The juice will need to be strained through cheesecloth if your juicer does not strain.

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Enjoy Oat Bran To Lower Cholesterol

Enjoy Oat Bran to Lower Cholesterol

Oat bran is highly recommended to lower cholesterol, but hot oat bran cereal is not the most delicious thing to eat every morning. Regular oatmeal is also good to lower cholesterol, but oat bran works much better. A great way to enjoy this healthy food is in muffin form. Here is an easy, quick recipe for oat bran muffins that are also low in fat and sugar.

Instructions

1. Preheat oven to 400 degrees F. In a large bowl mix the dry ingredients: * 2 1/2 cup oat bran

* 2 tsp baking powder

* 1/2 tsp baking SODA

* 3 Tbsp of Splenda's BROWN sugar OR 1/4 cup regular brown sugar

* 1/4 cup shredded coconut

* 1/4 cup chopped walnuts

* 1/4 cup raisins

2. In a small bowl, mix the wet ingredients:1 cup skim milk, 2 Tbsp vegetable oil, 2 egg whites (It could be one whole egg, but 2 egg whites is better to lower cholesterol since one egg yolk has all the cholesterol you should have in a day.)

3. Add the wet ingredients with the dry and mix until moist. Grease muffin pans and fill cups until level with the pan. These muffins crumble when eaten. To make less of a mess, I advise using the mini muffin pans. Smaller muffins means fewer bites which means less crumbles. This recipe makes 24 mini muffins or 12 regular muffins. If making mini muffins, bake 10 min. If you make normal sized muffins, bake 15 min. Either way, bake at 400 degrees F.

Tags: lower cholesterol, bowl ingredients, Bran Lower, Bran Lower Cholesterol, cholesterol bran, Enjoy Bran, Enjoy Bran Lower

Enhance Pancakes

Few things lift the spirits on a weekend morning more than the sight of a steaming stack of pancakes topped with a pat of butter and maple syrup on the side. Although unadorned pancakes are close to perfection, you can enhance the nutrition and flavor of this breakfast favorite in several ways.

Instructions

1. Make lemon blueberry pancakes. Enhance any homemade pancake batter or commercial pancake mix by adding 2 tablespoons of lemon juice and a cup of blueberries.

2. Add sliced strawberries to pancakes. You can use a cup of fresh strawberries in season or thaw pre-sliced frozen strawberries. Finish the pancakes with a dollop of whipped cream.

3. Create a pancake face with bananas and raspberries. Gently press the fruit into the pancake after you've dropped the batter onto the skillet: Use 2 banana slices for eyes, and arrange the raspberries underneath into a smile.

4. Enhance the flavor of pancakes with flavored extracts. Add a teaspoon of vanilla extract, or experiment with other flavors, such as rum, coconut or orange extract.

5. Cook savory pancakes by adding herbs to your favorite pancake recipe. Add a teaspoon of oregano, basil or chopped rosemary into your homemade pancake batter and omit the sugar. Garnish with parmesan cheese if desired.

6. Increase the whole-grain content of pancakes. Substitute at least half of the all-purpose flour in the recipe with whole wheat flour, and sprinkle the pancakes with wheat germ or bran when you pour them onto the griddle.

7. Replace water as an ingredient in boxed, complete pancake mixes. Water adds no flavor, so use apple cider, lemon-lime soda or orange juice instead.

Tags: pancakes with, homemade pancake, homemade pancake batter, pancake batter

Make Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

This bright, fresh tasting pesto sauce gets its color and tang from roasted red peppers, but you don't have to roast them yourself. Use the jarred variety that you can find in the condiment aisle next to the olives and vinegar. Theoretically, you could use a mortar and pestle for this, but the best results are obtained with a food processor. If you like to make pesto you will easily recoup your investment in this kitchen gadget, since gourmet pesto sauce costs between $3 and $5 per jar, and a no-frills food processor is between $20 and $30.

Instructions

Make Roasted Red Pepper Pesto

1. Wash and tear basil leaves into pieces.

2. In food processor, process peppers, parmesan cheese, nuts and basil, then add rest of ingredients and process again.

3. Taste, add salt and pepper, and adjust seasonings as desired (add a little more garlic or vinegar if it seems bland).

4. Turn into serving bowl and cover tightly with plastic wrap to let flavors mingle for at least an hour or up to overnight.

5. When ready to serve, remove plastic wrap and bring to room temperature. Serve with flatbread, crusty rolls or crackers, or heat slightly and serve over cooked pasta.

Tags: food processor, Pepper Pesto, Roasted Pepper, Roasted Pepper Pesto, Make Roasted, Make Roasted Pepper, pesto sauce

Emulsify Oil & Water

Emulsion allows oil and water to mix.

Just about everyone knows that oil and water don't mix. But, with a little help from an emulsifier, they do blend and thicken into familiar forms. Mayonnaise and lotion are both examples of how water, or water-based fluids such as vinegar, blend with the help of emulsification with water into a light, fluffy substance.

Instructions

Egg Emulsion

1. Separate two eggs. Discard the whites. Whisk the egg yolks together in a bowl.

2. Measure 1 cup oil. Add teaspoon by teaspoon to the egg yolks, whisking well between additions. After the mixture starts to thicken, when you have added about 1/4 cup of the oil, add 1/4 cup more oil in a thin stream as you continue to whisk briskly.

3. Whisk 1 tablespoon water into the oil and egg mix. Continue to stream the oil into the bowl, whisking continuously, and adding 2 more tablespoons of water at regular intervals. The egg yolk acts as a binder and allows you to mix the water and oil without the two separating. This is the basic principal behind mayonnaise and the end result will have a similar texture. Replacing the water with vinegar will make an edible mayonnaise spread.

Beeswax and Borax Emulsion

4. Add 5 tablespoons oil and 3 tablespoons grated beeswax to the top of a double-boiler. Heat over low heat until the wax is melted into the oil.

5. Mix 1 teaspoon of water with 1/4 teaspoon borax. Add this mixture to the wax and oil.

6. Whisk the mixture together until it forms a lotion-like consistency. The borax and wax work together to emulsify the water and oil. Beeswax alone will emulsify the lotion, but the result will not be stable and the water and oil will eventually separate.

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Refreshing Summer Salads

Turn summer's fruit and vegetable bounty into a cooling salad.

A crisp cool salad on a sultry summer day gets you out of the hot kitchen. For a refreshing summer salad, use fresh summer fruits and vegetables with citrus dressings. Consider freezing a few of the ingredients for an extra frosty touch.

Fruit

Compose the salad with sliced peaches, plums and cherries. Add frozen blueberries right before serving. Combine 1 tablespoon of lime juice with 1/2 teaspoon of honey and 1/4 teaspoon of Dijon mustard, which gives this dressing a little bite. Another combination is chunks of melon. Try watermelon, cantaloupe and honeydew sprinkled with salt and spritzed with orange juice. The salt brings out the sweetness of the melons. Freeze a few of the melon chunks.

Vegetables

A classic combination for summer is gazpacho, a spicy soup of chopped raw vegetables served cold. Use the same ingredients to turn it into a salad by omitting the tomato juice. Chop cucumbers, red peppers, green peppers, tomatoes with red onion. Drizzle with lemon juice and olive oil. Add basil for an Italian flair or chopped cilantro for a Southwest bent. Freeze green grapes and add them right before serving.

Shrimp or Chicken

Turn a chopped salad into a meal when you don't want to cook in the kitchen. Section a red grapefruit over a bowl to save the juice. To the juice add chopped scallions, ground pepper, salt and minced garlic. Add cooked shrimp or chunks of cooked chicken to the dressing. Serve over a bed of salad greens, the grapefruit sections and sliced avocados. The avocados melt into the dressing, eliminating the need for any oil.

Tags: before serving, right before, right before serving

Eat Yoruba

Yams are common Yoruba produce.

The Yoruba people, located in southwest Nigeria, typically eat yams, cassava and maize. Yams are boiled or roasted and can be made into flour and porridge. Cassava, which can grow in poor soil and is easier to maintain than yams, are often fermented and dried. Traditional Yoruba food is extremely hot given that the cuisine makes use of peppers and spices. A small breakfast may be served as early as 5 a.m. and lunch is typically served around 11 a.m., while dinner is served in the evening. Yoruba dinning etiquette follows a number of basic rules that are easily replicated.

Instructions

1. Invite others to eat with you if you are about to sit down and eat. It is rude not to invite those around you to eat, even if you do not know them well. They may eat your food if they are hungry or they may politely decline your request.

2. Sit down to eat. It is impolite to stand or walk while eating or drinking.

3. Wash your hands before you begin eating. Because most Yoruba eat with their hands, it is polite and sanitary to wash up before you touch your food.

4. Use your right hand to eat, not your left. Some meals consist of a yam porridge and a vegetable stew. In this case you pick up some of the porridge with your right hand, dip it in the stew and eat it. While it is acceptable to use a fork or a spoon, it is not customary.

5. Wash your hands again after you have finished your meal.

Tags: your right hand, right hand, Wash your, Wash your hands, your food, your hands, your right

Keep Homemade Fries Crispy

Fries can be cut with a potato slicer or with a paring knife.

You can find french fries in any diner or fast food restaurant, but they have a reputation as being a very unhealthy food. Making fries at home allows you to control the type and amount of oil and salt used on your fries, so you can enjoy your fries with fewer health concerns. There are different schools of thought as to achieve crispy fries at home, involving different techniques for frying, coating or removing moisture from the potatoes. Cooking fries at a high temperature creates a skin on the outside of the potato that prevents it from absorbing oil.

Instructions

1. Use a high-fat frying substance. Buy beef, pork and other animal fats from a butcher. Animal fats are able to maintain a high heat when frying. Use coconut oil for vegetarians or others who prefer not to eat animal fat. Heat the melted fat to 380 degrees. Cook small batches of fries in a single layer for a few minutes at a time. Watch the color of the fries, and remove the fries when they are golden, but not brown.

2. Precook the potatoes in water before frying them. Fill a large pot with water two inches from the top of the pot, and heat the pot over high heat until the water begins to boil. Add salt and mix thoroughly to dissolve it. Add a large handful of fries to the boiling water, and let them cook for three minutes. Dip the slotted spoon or strainer in the boiling water, and fish out all of the fries quickly. Dry the cooked fries on paper towels. Fry the completely dry fries in small batches in a deep fryer set to 350 degrees until they are golden.

3. Preheat the oven to roast at 400 degrees. Toss cut fries with olive oil in a large mixing bowl. Check that all fries have been coated completely with oil, otherwise they will burn in the oven. Line a baking sheet with aluminum foil and a thin layer of olive oil. Spread the fries in a single layer on the baking sheet. Roast the fries for 25 minutes, remove the pan from the oven, and flip the fries to the other side. Roast for another 25 minutes, until the fries are golden brown.

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Keep Cheese From Molding

Fresh cheese

Some people buy cheese in bulk to save money. Nonetheless, if not stored properly, mold could develop and you could end up wasting money instead of saving. This, however, doesn’t have to happen. Here are some ideas on keep cheese from going rotten.

Instructions

1. Use plastic gloves to handle the cheese. Touching it could transfer bacteria from your fingers and lead to mold. Likewise, make sure that he surface and utensils you use to cut the cheese are clean.

2. Wrap the cheese tightly in plastic wrap and then place it in a small freezer bag. Seal the bag. Air encourages mold growth.

3. Put a few drops of apple cider vinegar on a paper towel. Place the paper towel on the bottom of a sealed container and put the cheese on the paper towel. Seal the container and refrigerate it. The vinegar will prevent mold from growing.

4. Cut the cheese in small sections. Wrap each section in wax paper, and store all the sections in a freezer bag. Make sure to seal it tight. Take out the sections you need about 15 minutes before you need to use them.

5. Place the cheese in a sealed container and add a few cubes of sugar. Seal the container tightly and refrigerate it.

Tags: paper towel, Seal container, sealed container

Drink Sake

Sake, a Japanese rice wine, is growing in popularity in the U.S. because its rice and water ingredients are attractive to the health conscious and it is being touted as a great drink to have with fresh seafood and light meals containing meats. Americans are switching or replacing some of their wines with sake as their staple for evening drinks and the trend is on the rise. It is an acquired taste and should be tried at both temperatures, warm and cold.

Instructions

1. Pour the sake into a Tokkuri to serve. A Tokkuri is usually white small carafe-looking serving pitcher. Place the Tokkuri into a bowl of hot water to warm the sake.

2. Warm the sake to body temperature and not above 104 F degrees. If drinking sake at a restaurant, it may be warmer so that it will stay warm until the last cup. Expensive and delicate sake can and should be served and drank chilled as warming them can harm the drink. You know that you have heated the sake too hot when you can smell the alcohol rising from it.

3. Fill guest's cups, called Ochoko, first and then your own if your guests don't fill yours, as is traditional. The Ochoko are small cups with no handle also usually white. Chilled sake is more often served and drank in glass Tokkuris and Ochokos.

4. Say "Kampei" or "Cheers" before you and others take your drinks. You may find yourself saying this often and louder as you drink more sake.

5. Sip the sake; don't gulp it. It is potent and your throat and stomach will thank you later for not shooting it down like a shot.

6. Pour a few ounces of sake over ice in a tall glass, then fill with orange juice for a different type of screwdriver. The sake should be high end as you will be drinking it iced.

Tags: sake should, served drank, usually white

Rock Lobster Information

Rock Lobster Information

The rock lobster, also known as the Southern rock lobster or crayfish, is native to Tasmania, New South Wales, and South and Western Australia. The United States is one of the largest importers of rock lobsters.

Characteristics

The rock lobster grows to around 8 inches long. It is a greenish brown with orange legs. The rock lobster has a segmented body. Its head consists of a pointed snout and eyes that are on stalks.

Habitat

These rock lobsters live in several different habitats, but they dwell mostly on the continental shelf. They prefer water depths of any where from 3.5 feet to 650 feet deep.

Diet

These carnivorous rock lobsters eat mollusks and small crustaceans, as well as echinoderms, and benthic invertebrates.

Season

The rock lobster fishing season begins in October and ends in April.

Fishing

Fisherman use pots made of wood, cane or steel to catch rock lobsters. They use whole fish or fish heads as bait.

Tags: rock lobsters, rock lobster, Lobster Information, rock lobster, Rock Lobster Information

Wineries In Southwest Virginia

The Bedford Wine Trail provides a tour of five wineries in southwest Virginia.

Southwest Virginia is home to the Bedford Wine Trail, five wineries located all along the Blue Ridge Mountains. They open their doors to the public for tours of the vineyards, wine tastings and events. Although the trail has only five wineries as of February 2010, more wineries are expected to open along the trail in the future.

Hickory Hill Vineyards & Winery

Hickory Hill Vineyards and Winery have been growing grapes since 1984 in the Smith Mountain Lake region of southwest Virginia. Its selection of wines includes a special Lake Series of wines that offers a light taste with fruity accents. Hickory Hill's other wines include Chardonnay, Vidal Blanc, local Merlot, Cabernet Franc and an award-winning Cabernet Sauvignon. Hickory Hill offers winery tours and tastings between 11:00 a.m. and 5:00 p.m Thursdays through Mondays from April to November and during the same hours on Saturdays in December and March.

Leo Grande Vineyard & Winery

Leo Grande Vineyards and Winery is located on a farm in Goode, Va. Since its small start on only 3 acres of land, the property has grown into a farm of 400 acres. It also raises cattle and breeding horses. During a visit to the Leo Grande Vineyard and Winery, you can view the vineyards and animals and sample the winery's variety of red and white local wine. The tasting room is open all year from 11:00 a.m. to 6:00 p.m.

Peaks of Otter Winery

The Peaks of Otter Winery, located in Bedford, Va., has a wine club that offers exclusive discounts and various prizes to its members and emails updates about the winery and farm. The winery produces and sells a variety of red, white and fruit-based wines, such as apple, mango, strawberry and peach. It is open daily between noon and 5:00 p.m from April to December and during the same hours on weekends from January to March. You can also arrange private appointments.

Savoy-Lee Winery

The family-owned Savoy-Lee Winery, located in Huddleston, Va., offers tastings of its red and white wines. This winery hosts many personal events, celebrations, reunions and private parties. Its tasting room is open to the public on the weekends from 12:00 p.m. to 5:00 p.m. or by appointment.

White Rock Vineyards & Winery

White Rock Vineyards and Winery, located in Bedford County, Va., is also family owned. It offers five vinifera wine varieties: Chardonnay, Cabernet Sauvignon, Pinot Gris, Merlot and Cabernet Franc, as well as two hybrid wines, Traminette and Chardonell. The winery is open between noon and 5:00 p.m. Thursdays through Mondays from April through November and during the same hours on the first weekend in December. You can also schedule private appointments.

Tags: Vineyards Winery, Hickory Hill, Winery located, during same, during same hours

Create A Cinco De Mayo Party Menu

When we hear Cinco de Mayo, we think "fiesta." Fiestas and Cinco de Mayo parties are great fun, but what would a party be without food. Take some of the following suggestions to help you create a Cinco de Mayo party menu that will keep your fiesta going way into the night.

Instructions

1. Plan your party menu for the approximate amount of guests that you are expecting and then add portions for about 25 per cent more. You never want to run out of food and drinks.

2. Serve buffet style and you can't go wrong with your Cinco de Mayo party menu. Set up serving stations scattered about the room, so there will not be a long line or pile up anywhere.

3. Start with your appetizer and salsa bar. This should, of course, include chips and salsa, but really make it stand out. Have a variety of tortilla chips, blue corn chips and even vegetable chips. Compliment these with your salsa selections. Have the tried and true salsas, but be sure to include varieties such as mango salsa, chipotle salsa, green and red pepper salsa, black bean salsa and maybe even a peach salsa. Fresh guacamole is a must and make sure that you have lots of it. Salsa, chips and guacamole will be "the meal" for some of your guests, so make sure that your salsa bar is replenished frequently.

4. Make your main dish station really inviting. Have all the fixings for fajitas, including beef, chicken and shrimp. Include the hot soft tortillas, with sides of grilled peppers and onions, black and refried beans, rice and shredded cheese. Take it further with varieties of enchiladas, burritos, quesadillas and chile rellenos. It never hurts to have grilled vegetables and potatoes to expand the meal. Be sure to have salsa available at this station as well. Have Mexican condiments scattered around in this area such as jalapeno peppers, onions and marinated vegetable relishes.

5. Play with your dessert station to make it rich and over the top yummy. You have to have flan, which is a staple at Mexican meals. Also, be sure to have hot sopapillas with butter and honey. You might even try fried bananas or cinnamon covered churros.

6. Pull out all the stops with your drink station. You can either have a bar tender making margaritas or rent a margarita machine for the evening. Have the traditional margaritas, but don't be afraid to try some new flavors such as mango margaritas or pineapple-chile margaritas. Also, you have to have a good selection of Mexican Cervezas or beer. If you like, have some Mexican wine or Sangria. If you're brave and a real party animal, be prepared to serve tequila shots.

Tags: Cinco Mayo, with your, party menu, have have, make sure

Pickle

If you learn pickle, you'll be able to control the ingredients to make a healthy snack. You can soak all types of vegetables in brine. If you're really feeling daring, you can try to pickle some fruits, eggs and meats. Here's pickle food for your health and for fun.

Instructions

1. Use the right jar designated for pickling. Choose a size that meets your needs from 1 oz. to 32 oz. sizes. Make sure you sterilize them before use.

2. Use the brine as a base for all pickling. Mix 6 cups distilled water, 3 cups white vinegar and 1/2 cup pickling salt in a large pot. Boil gently.

3. Choose to pickle your favorite vegetables. For an extra kick, add 1/4 teaspoon of crushed red pepper in each jar. Fill each jar with the vegetables you desire and add the boiling brine to the jar. Leave about 1/2 inch at the top and add 1/4 inch vegetable oil, then seal tightly.

4. Label and date each item. This step can also help remind you if you added any extra ingredients such as a spicy addition.

5. Store in a cool, dry place and soak at least 2 weeks before opening to allow the food to absorb the flavors. Refrigerate after opening.

Tags:

Cook Chicken In Chicken Broth

Chicken cooked in broth

Chicken broth is made by boiling chicken parts in water until it has partially evaporated, leaving a broth with a highly concentrated chicken flavor. The broth can then be used for a number of dishes. One use for chicken broth is to cook more chicken, intensifying the flavor. You will most often cook chicken in chicken broth to create soups, though the meat can be boiled and eaten with other dishes as well.

Instructions

1. Put the chicken broth into a saucepan. The broth can be fresh, canned or previously frozen (having been allowed to thaw).

2. Put the saucepan on the stove and turn the heat to high. Allow the broth to come to a low boil.

3. Put chicken pieces into the broth. If you are cooking an entire chicken, it must be cut up first. If you are cooking pieces of chicken for soup, cut them into bite-size pieces.

4. Cover the saucepan and cook the chicken for 20 minutes.

5. Remove a piece of chicken and cut it open to test how well it is done. It should be white all the way through, with no pink showing. If it is not done, continue cooking the chicken for five to 10 minutes at a time.

Tags: chicken broth

Make Awesome Sausage Gravy

Sausage gravy is the perfect accompaniment for light, fluffy biscuits.

Although you could make sausage gravy from a store-bought mix, you can also make a from-scratch awesome sausage gravy in just a little more time and with several more ingredients. Secrets to exceptionally smooth gravy include ensuring there are no lumps and that it thickens properly. The key to a particularly tasty sausage gravy is the sausage you choose. Select a brand and flavor of ground sausage that you enjoy. Typical seasonings in sausage are sage, allspice, ground black pepper and savory, although your favorite sausage may contain unusual flavor combinations not found in "common" sausage.

Instructions

1. Place the sausage into a large skillet over medium heat. Cook it until browned, stirring and breaking it up with a wooden spoon. If you are using turkey sausage or another non-fatty meat, add 1 tbsp. of cooking oil to the meat to keep it from scorching.

2. Line a plate with paper towels. Remove the cooked sausage from the skillet to the towel-lined plate to drain while you make the gravy.

3. Pour the oil into a heat-proof bowl. Replace the skillet on your stove's burner.

4. Measure 3 tbsp. of the sausage grease back into the skillet. If you don't have enough grease, make up the difference with cooking oil. Turn the heat back to medium.

5. Add 2 tbsp. flour to the hot grease, whisking vigorously as you do so to keep the flour from clumping or burning. Allow the flour and grease to cook together and brown to a golden color.

6. Continue whisking as you pour 3 cups of milk into the flour mixture. Stir the ingredients together, using the whisk to break up any clumps that may form. Continue cooking the gravy until it thickens to the desired consistency.

7. Turn off the heat and remove the skillet from the stove. Add the sausage back into the skillet and mix it into the gravy.

8. Taste the gravy. Add salt and ground black pepper to taste. Additionally, you can add complementary seasonings to the gravy. If you selected a sage-flavored sausage and wish to add extra sage, sprinkle in a little and stir before tasting again. Likewise, if you like the flavor of allspice, add a bit of it to taste.

Tags: sausage gravy, back into, back into skillet, black pepper, flour grease, ground black

Eat Fresh Oysters

Lemon juice enhances the flavor or raw oysters for some people.

Oysters come in several varieties, with flavors ranging from almost purely salty to creamy, buttery or nutty. Their texture is relatively soft; they are not tough or chewy like some other seafood. Raw oysters are likely to be resting in half a shell on a bed of ice to keep them cool and fresh. You can eat them plain or topped with a sauce of your choice.

Instructions

1. Pick up the oyster shell--hold it level so that the liquid surrounding the oyster does not fall out.

2. Slide your oyster fork or knife under the oyster in the shell. Move the fork around to loosen the oyster from the shell. Slide the oyster back and forth to ensure that you have completely loosened it from the shell.

3. Examine the oyster and find the smoothest, most level part of the shell. Hold the shell so that this smooth part is pointed toward you.

4. Lift the oyster shell to your mouth and place the smooth, level part of the shell between your lips. Tilt the shell upward to direct the oyster and its surrounding liquid into your mouth. You may need to slurp the oyster into your mouth; do this as subtly and quietly as possible.

Tags: your mouth, from shell, into your, into your mouth, level part, level part shell, oyster shell

Eat Flaxseed

Flaxseed

Along with onions and garlic, ancient Roman soldiers ate flaxseed in order to have good health. Flaxseed is loaded with calcium, soluble fiber, niacin, magnesium; you name it, flax seed has significant amounts. It also has two other very important substances, lignans and omega-3 fatty acids. All of these things add up to making flaxseed one of the best things you can add to your diet. Lucky for us, adding flaxseed to our diets is very easy to do.

Instructions

1. The two basic kinds of flaxseed are golden yellow and brown. They are just about the same in vitamins and minerals except the Linola type of the yellow flax, which rates far lower in omega-3 and so shouldn't be chosen if your store has it. Most stores will have the brown type of flaxseed anyways.

2. When buying flaxseed you have several options. Flaxseed is available in whole, milled, ground, and oil form. The oil form is very easy to use. All you need to do is add a dollop of the oil to whatever dish you're making. It also makes a nice dressing for salad. There are a few problems with it though. The oil is extremely vulnerable to turning rancid if not refrigerated and it doesn't contain any lignans or fiber-two of the main reasons for ingesting the flaxseed. Instead of eating the flaxseed oil you may just want to use it on your skin. It is really good for external skin problems and arthritis. Burns and scalds can also benefit from its use.

3. The ground form of flaxseed is next to useless. Quickly after getting ground, the flaxseed starts losing its nutritional value. Also, ground flaxseed goes bad very quickly after being opened. This means the flaxseed has to be stored in the refrigerator and even then only lasts for about a week. If your choice is either using ground flaxseed or nothing use the ground stuff but if there is a choice you should pick one of the other versions.

4. Milled flaxseed is available in some stores. It is less likely to go rancid and will last up to four months at room temperature without going bad.

5. Of all the varieties, whole flaxseed is the best to get. It doesn't biodegrade very fast and so will last in your cupboard for quite a while without going bad. To use whole flaxseed you will need to grind it first. A cleaned coffee grinder works well as does a food processor. Even a mortar and pestle will work. It simply needs to be well ground before use. Only grind a small amount at a time. It will quickly go bad after being ground so keep it in the refrigerator or use it right away. Whole flaxseed is not digestible and will pass right through your system without giving you any health benefits, so only use it once it is ground to a meal.

6. You can even sprout flaxseeds and add them to your salads and sandwiches. They have a slightly spicy flavor.

7. You can add ground flaxseed to a huge variety of items. Only add a little to start with though to avoid upsetting your digestive system with too much fiber. A couple of teaspoons per dish initially is a good amount to start with. If you feel bloated from that amount add less the next time. You can work your way up to adding more flaxseed to your diet but do so gradually.

8. Add ground flaxseed to soup, casseroles, and baked goods. Pancakes with flaxseed are great, as are breads and rolls.

9. Mix it with yogurt, oatmeal, or even salsa. You can even put a little in a glass of water or orange juice to have something similar to those fiber supplements.

10. The flaxseed will give your recipes a sort of nutty or wheat-like flavor. Any recipes that call for bran can be easily modified to use flaxseed instead. Instead of all the bran asked for in the recipe, replace some or all with ground flaxseed. Flaxseed has so many health benefits and you can add it to almost anything, so try a little flaxseed tomorrow.

Tags: ground flaxseed, after being, flaxseed best, flaxseed will, ground form, health benefits

Make Oyster Plates

Oyster plates make a beautiful presentation for the delicacy of raw oysters.

Properly preparing an oyster plate is an elegant way to present this delicate appetizer. Oyster plates are the traditional way to serve raw oysters and allow you to serve thems by keeping the shells in place. Oyster plates also allow the oysters to set on a bed of ice without becoming watery. Traditionally, they have a well in the middle that holds either the lemon or any accompanying sauces you choose to serve with the oysters.

Instructions

1. Inspect the oysters you have bought to make sure that none of them are open or cracked. These oysters could be spoiled and should be discarded.

2. Wash the oysters by scrubbing them with a kitchen brush to loosen the debris and hard deposits on the shell. You may need to use a knife to work off some of the more stubborn encrustations.

3. Wrap the back of the oyster with a thick cloth. This will protect your hand in case the oyster knife slips. Place the edge of the oyster knife between the oyster's halves and twist as if you are turning a screwdriver, prying the oyster open.

4. Using your oyster knife, carefully cut the muscle away from the shell. This will mean sliding the knife horizontally along the top of the bottom half of the shell. This will give you a perfectly halved oyster.

5. Run the knife under the inside of the bottom oyster shell to loosen the oyster meat. Remove any bits of debris and put this shell half into the oyster plate.

6. Set your oyster plate on a bed of ice and place the lemon wedges or any serving sauces in the middle well. Serve to your guests immediately.

Tags: oyster knife, oyster plate, Oyster plates, This will, shell This

Spice Rub Gifts

Give spice rub in a decorated jar as a unique gift suitable for many occasions.

Whether you're searching for the perfect holiday gift, thinking of something unique to give the cook in your life, or creating a gift basket, spice rub gifts are ideal and fun to make. With little more than a decorative jar or container, ribbon, a small amount of fabric and some typical kitchen items, you can create a yummy gift with a personal flair.

Italian Spice Jar

Using a small canning jar or container with an air-tight lid, gather your finest Italian herbs and prepare to make a flavorful gift. In amounts that would be appropriate to the size container you are using, add a variety of Italian herbs and spices to the jar. Use a dash of seasoned salt and perhaps even a pinch of sugar, and then tightly seal the lid. You may want to put a thin fabric cloth under the lid in such a way that it will flare out when you close the top. Shake the jar so that the ingredients blend well, and then decorate the jar in ribbon, tags or bows to match the occasion.

Spice Basket

Using the same idea as above, make 3 to 5 small jars of spice rubs, varying a bit with each combination. You may want to think of festive names for each of the spices and add labels with those names to each of the jars. Put some cotton, plastic grass, tissue or other filler at the bottom of a small basket. Add a jar of olive oil or other items that are usually used when cooking with spices, and wrap the entire basket in cellophane sealed with ribbons. This spiced-up basket shows the time you've taken to put heartfelt effort into the gift.

Spice and Recipes

Create a variety of rubs, or even purchase spice rubs from a grocery store. Purchase a grilling cookbook or print your favorite spicy meat-related recipes from online sources. Place all of these items (and perhaps even an apron) into a frying pan and wrap the pan in clear cellophane, topped off with decorative ribbon.

Tags: Italian herbs, names each, perhaps even, spice rubs

Cure And Smoke Brines

A brine is salted water, or a highly concentrated solution of water and common salt, used in meat packing and pickling, as well as for curing and smoking fish. Brine hydrates the cells of the meat's muscle tissue before cooking, preventing the meat from dehydrating. This makes the cooked meat moister. All meats are fine for brine; while for fish, it is better to use a species that is high in fat, like salmon and trout.

Instructions

Fish

1. Select only fresh fish or a quickly frozen fish.

2. Clean and gut the fish, removing the tail, fins, head. Wash the cleaned fish in water.

3. Prepare the saltwater brine, mixing one cup water with 2 ½ tablespoons salt. To reduce the fishy smell, add one teaspoon of lemon juice per cup of brine. A quart of brine is needed for every pound of fish.

4. Put the fish in the brine solution. The fish need to be marinated for 15 minutes for every ½-inch thickness of fish flesh.

5. Remove the fish from the brine solution, rinse with cold water and prepare the smoker. Fish has to be smoked for a minimum of 3 hours. Add 30 minutes to the timer for every pound of fish.

6. Place the fish on an oiled smoker rack. The temperature has to be kept low, at around 90 degrees Fahrenheit for the first 2 hours and then increased to 150 degrees Fahrenheit.

7. Serve the fish. If the fish is not to be eaten immediately, refrigerate it or pack and seal it, affix a label, write a date on the package and put it in the freezer.

Meat and Poultry

8. Clean all meat types, making sure they are washed thoroughly. Poultry and turkey innards must be removed.

9. Prepare the saltwater brine, mixing one cup water with 2 ½ tablespoons salt. A quart of brine is needed for every four pork chops or half chicken. For meat, 5 percent salt is recommended. This means one cup of table salt, one cup brown sugar and one gallon of water for sweet brine. One gallon of brine will be enough for about six pounds of meat.

10. Put the meat in the brine solution. Marinating time for meat depends on the thickness of the meat, not the weight. A 12 pound turkey for example, need to be soaked overnight or 10-12 hours in the refrigerator. Half-inch thick meat takes half an hour in the refrigerator, one inch thick meat requires one hour, two-inch thick meat needs three hours and meat that is three-inches thick takes all of eight hours marinating in the refrigerator.

11. Remove the meat from the brine solution. Rinse with cold water and prepare the smoker. The cooking time for the meat will be between 12 and 24 hours.

12. Place the meat on an oiled smoker rack. The temperature has to be kept low, from 225 degrees to 250 degrees Fahrenheit, depending on the type of meat and thickness of the slices.

13. Serve the meat, once fully smoked. If the meat is not to be eaten immediately, refrigerate it or pack and seal it, affix a label, write a date on the package and put it in the freezer.

Tags: brine solution, degrees Fahrenheit, thick meat, write date package, affix label

Flip Salmon Fillets On A Gas Grill

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Salmon fillets are a healthy and delicious choice for any diet. Flipping salmon fillets when cooking on a gas grill can be a challenge if not done carefully. The cooking process doesn't take long, so knowing how and when to flip is essential for perfectly grilled salmon. Add this to my Recipe Box.

Instructions

1. Use a thin spatula when working with salmon fillets on a grill. Thicker spatulas can cause the fish to crumble and break down when being flipped.

2. Marinate salmon fillets with your favorite combination of oil and herbs. You can also use butter.

3. Remove salmon fillets from the marinade and brush with the reserved liquid before placing on a hot grill.

4. Place salmon fillets skin side down and brush the tops again with the reserve marinating liquid. Close the grill cover and allow the fish to cook halfway through but not flaky.

5. Grasp the thin spatula firmly and quickly push under the fillet. In one motion, lift and flip the salmon over to the uncooked side.

6. Close the grill and allow the salmon to cook completely through before removing from the grill. Salmon should flake easily with a fork when done.

Tags: Close grill, salmon fillets, salmon fillets, thin spatula

Make Milk Replacement Formula 4 Puppy 3 Recipes

make Milk Replacement Formula 4 puppy - 3 recipes

Esbilac and Just Born are popular pre made milk replacement formula, they are expensive and not always available in an urgent situation. Wal- Mart, feed stores and pet stores often carry what you need but are not open 24 hours a day.

Below are 3 different formulas so that you can make one in an emergency situation.

Instructions

1. Recipe 1 -

13 oz. canned evaporated milk

13 oz water

4 oz. plain yogurt (1/2 cup)

4 egg yolks

1 tablespoon of liquid vitamins* (check with vet)

*If you are in a pinch you can leave out the vitamins.

2. Recipe 2 -

10 oz. canned evaporated milk

3 oz. water

1 raw egg yolk

1 cup of whole plain yogurt

1/2 Tsp Karo Syrup or Corn Syrup

3. Recipe 3 -

8 oz of water

8 oz evaporated milk

1 beaten egg yolk

1 tablespoon corn syrup

4. I am adding this step because the article when being revised is said to be too short. It is several recipes that address serious situation and I did not want to fluff it with needless stuff. So please print out the recipes and keep handy with your dog equipment. Good luck with your situation and let me know if this helped you!

Tags: evaporated milk, canned evaporated, canned evaporated milk, evaporated milk water, Milk Replacement Formula, milk water

Arrange A Cheese Tray

You can cut solid cheeses into various shapes.

When you are looking for appetizer platters to serve to guests at your party or dinner, consider a cheese tray to give your guests a variety of tastes and textures, all on the same tray. Cheese comes in numerous varieties from a smooth and creamy Brie to a tough and crumbly Parmesan, so a tray that covers multiple types of cheeses is sure to have something for everybody. The presentation of a cheese tray is important as well, since you want to present the cheeses in the right order and with the right accompaniments.

Instructions

1. Select between three and five cheeses that you will put on the tray. These cheeses can form a theme, such as all being from a similar region of the world, all being a similar type of cheese or all the cheeses being the same style but different ages. The cheeses don't necessarily have to form a theme, and can just be your favorite types of cheeses.

2. Remove the cheese from the refrigerator about an hour before you plan on serving the tray. Allow the cheese to reach room temperature in its wrapper.

3. Unwrap the cheese and cut off one piece of each cheese. The size of each piece should be equal to two oz. for each guest you expect. Cut any solid cheeses into wedges.

4. Place the cheese with the mildest flavor onto your tray first. Then place the rest clockwise around the tray, starting with the next mildest cheese until you get to the strongest cheese last. This will be the same sequence that you should serve the cheeses.

5. Place fruit, nuts and small vegetables in between the different cheeses to give the tray some visual contrast. Cut any fruit that is larger than 1-inch on a side into 1-inch cubes. Put crackers or small pieces of thick bread near any of the soft, spreadable cheeses.

6. Put one cheese knife with each block of cheese. If you don't have a set of cheese knives, place a sharp knife with the hard cheeses, and a butter knife or spreader with the soft cheeses.

Tags: cheese tray, cheeses into, form theme, knife with, solid cheeses

Display Cheese & Crackers On A Tray

Cheese and crackers make tempting party appetizers.

Cheese and cracker trays are easy to assemble and make satisfying appetizers for party guests of all ages. When assembling the tray, provide a variety of cheese and cracker types to please each of the guests' palates. Artfully arrange the treats on an elegant tray to make a decorative and appetizing presentation. Be sure to separate the different types of cheese to keep the flavors from mingling.

Instructions

1. Choose a decorative round tray large enough to accommodate the amount of cheese and crackers you're serving. Pick a silver or gold tray for a sophisticated style or a wooden tray for a rustic look.

2. Select up to five kids of cheese to serve. Include soft-ripened cheeses, such as brie, semi-soft cheese such as Havarti and semi-hard cheese such as cheddar. Plan on 1 to 2 oz. of cheese per person if you're serving it as an appetizer.

3. Cut semi-soft cheese into serving-size cubes or slices and semi-hard cheese into small wedges or cubes. Unwrap soft cheese from its packaging and leave it in its original form; guests will use knives to spread the cheese onto crackers.

4. Choose a selection of water, butter, wheat and rye crackers to complement the different types of cheeses.

5. Arrange one type of cheese, such as cheddar cubes, on the tray. Place a row of crackers going diagonally toward the center of the tray next to the cheese. Display another type of cheese, such as brie, next to the crackers, and place another row of crackers on the other side of it. Continue alternating the crackers and cheese all the way around the tray.

6. Place a bowl of marinated olives in the center of the tray if you have space. Provide metal picks or forks and knives next to the cheese and cracker tray so guests can serve themselves.

Tags: cheese such, center tray, cheese into, cheese such cheddar, different types

Care For A Feijoa Tree

Care for a Feijoa Tree

The feijoa is a shrub that grows 3 to 20 feet tall and bears sweet, fragrant fruits dubbed pineapple guavas or guavasteens. The fruits taste similar to combinations of pineapple and strawberry or pineapple and guava. Native to parts of South America, the feijoa grows best in subtropical climates with low humidity. Feijoas can tolerate winter temperatures down to 15 degrees Fahrenheit and prefer summer temperatures of 80 to 90 degrees. With the right environmental conditions, feijoa shrubs demand no special care other than regular watering and light fertilization.

Instructions

1. Water your feijoas deeply and regularly to ensure the best fruit crop. Water the feijoas once every week while the plants are flowering and fruiting, providing water to thoroughly moisten the soil around the entire root zone. Water two or three times per week during prolonged hot, dry weather.

2. Spread a 2- to 3-inch-thick layer of organic mulch on the ground around the base of the feijoas to preserve soil moisture, keep weeds at bay and protect the shallow roots. Don't hoe or cultivate around the feijoas to remove weeds, because doing so can damage their fibrous roots.

3. Feed your feijoas with an 8-8-8 NPK fertilizer formula once every two months while the plants are actively growing. You might use another type of complete, low-nitrogen fertilizer, following the dosage and application instructions on the package.

4. Harvest the feijoa fruits right after they fall to the ground. Collect the fruits from the ground and store them in a cool, protected area in straw mulch until they begin to feel soft to the touch and are ready for eating. Picking the fruits from the tree before they fall will usually yield a crop that's not fully ripened.

5. Prune your feijoa lightly in the summer after harvesting the fruits, removing old growth and unproductive shoots. Thin out any crowded or crossing growth as well. Light pruning can help improve fruiting and easy harvesting for the following year.

Tags: Care Feijoa, Care Feijoa Tree, Feijoa Tree, fruits from, once every

Habanero Hot Sauces

The habanero chili is one of the hottest chili peppers in the world. It features a citrus-like flavor that makes it a popular ingredient in hot sauces. There are a range of habanero hot sauces that vary in spiciness.

Howlin' Hollar

The Howlin' Hollar hot sauce from Sizzlin' Sauces blends together red savina habernero and francesca habanero with pumpkin puree and passion fruit. Sizzlin Sauces recommends trying this hot sauce with chicken, pork and seafood. It won an award at the 2007 Hot Sauce Awards.

357 Mad Dog Ghost

The 357 Mad Dog Ghost sauce from Ashley Foods is made from fresh habanero peppers (including the bhut jolokia, also known as the ghost pepper), xathan gum and evaporated cane juice. It is recognized as the third hottest pepper in the world.

Dave's Total Insanity

Dave's Total Insanity hot sauce from Dave's Gourmet, Inc., features habanero peppers in the recipe and was winner of the National Fiery Foods Challenge. It has a garlicky taste and Dave's recommends using only one drop at a time on your plate.

Tags: sauce from, Dave Total, Dave Total Insanity, habanero peppers, Howlin Hollar, Sizzlin Sauces

Dry Sweet Corn

Dry Sweet Corn

If you relish eating sweet corn on the cob in summer, then you probably mourn the passing of the season and simply settle for the canned or frozen variety in winter. However, it's possible to enjoy sweet corn long after the farm stands have rolled up their awnings. In fact, you can do what generations of cooks have done for years--you can dry sweet corn when it's at its peak to be savored anytime.

Instructions

1. Select corn that is fully ripe. The husk should be bright green and the silk should be dark brown. Pull some of the husk back from the tip of the cob and inspect the corn inside. The rows should be complete, with no missing kernels, from end to tip. The kernels should also exude a milky white liquid when pressed. If the juice appears to be clear or watery, then the corn is not quite ready.

2. Wait two to three days before drying sweet corn (if it was freshly harvested) for best results. You must refrigerate it, though, or the natural sugar in the corn will become starchy. Just place the loose ears in the vegetable keeper drawer or on the bottom shelf of the refrigerator.

3. Shuck the corn when you're ready to begin the drying process, carefully removing all of the silk. Then thoroughly rinse each ear under cool, running water and pat dry with paper towels.

4. Line a baking sheet with aluminum foil and lightly spray with cooking spray. To help prevent scorching, lightly wipe the sprayed foil with a clean paper towel or paper napkin.

5. Cut the corn off each cob with a sharp knife, cutting from the tip to the base. Try to get as close to the cob as possible without cutting into it; otherwise, you'll be slicing the kernels in half.

6. Spread the cut corn evenly on the prepared baking sheet. A standard-sized baking sheet will hold up to six ears of corn cut from the cob.

7. Place the baking sheet onto the middle rack of your oven and set the temperature to 150 degrees F. This is a very "slow" oven setting, but slow roasting is necessary when you dry sweet corn so that you remove all the moisture without causing the corn kernels to wither.

8. Dry the sweet corn in the oven for 10 to 12 hours, or until the kernels become hard to the touch and dark in color. You don't have to babysit the oven all this time, but do return every few hours to give the baking sheet a gentle shake to keep the kernels from sticking.

9. Remove the dried corn from the oven and cool completely. Then transfer the dried sweet corn to brown paper bags (the kind you pack lunches in) and store in a cool, dry place for one week to continue drying naturally. When the week is up, you can transfer the dried corn to a large ziplock bag or glass jar, if you wish.

Tags: baking sheet, sweet corn, sweet corn, corn from, corn that, corn when

Take Citrus Pectin

Citrus pectin for digestive health.

Although pectin is found in most plants, citrus pectin is derived from citrus peels. Citrus pectin is synthesized into powder form and added to jellies and jams as a thickening agent. Modified citrus pectin is designed as a dietary supplement to aid digestion. It is also used to stop the growth of melanoma, which causes skin cancer, and metastatic prostate cancer, which is prostate cancer that has spread throughout the body. If you are suffering from poor digestive health, skin cancer or prostate cancer, consider using citrus pectin as a dietary supplement.

Instructions

1. Consult your doctor. Depending on your medical history and current prescription medications, your doctor will make an educated decision on whether it is safe for you to take citrus pectin.

2. Take modified citrus pectin powder as a dietary supplement with meals. Dissolve 5 g (or 1/5 oz.) of citrus pectin powder in a glass of water or juice. Drink the mixture three times a day with meals.

3. Take citrus pectin as a capsule. Take an 800 mg citrus pectin capsule three times a day with a meal and a full glass of water for best results.

4. Eat foods containing citrus pectin, including oranges, tangerines, lemons, grapefruits and orange or lemon marmalade. Foods containing citrus zest or rind have the most citrus pectin.

5. Monitor your side effects. Side effects of citrus pectin supplements include nausea, constipation, stomach ache and abdominal pain. If you are suffering any of these side effects, talk to your doctor.

Tags: citrus pectin, citrus pectin, dietary supplement, prostate cancer, your doctor

Make An Apricot And Pineapple Salad

Apricot and pineapple salad is a jelled fruit salad. It adds a nice, cool flavor to a small family dinner or to a large party. The apricot and pineapple salad yields 8 to 10 servings. When the fruit is in season, try using fresh fruit in this recipe. Read on for the rest.

Instructions

1. Melt the cream cheese just enough; so it is squishy.

2. Boil the water over high heat. Let the water boil rapidly for 1 to 2 minutes before adding the ingredients.

3. Combine the pineapple, Jell-o and sugar in a sauce pan.

4. Dissolve the mix over low heat until the Jell-o is dissolved.

5. Beat the cream cheese with a fork, not a mixer.

6. Add the apricot baby food and mix well.

7. Fold in the whipped topping until it is well combined.

8. Place in the apricot and pineapple salad in the refrigerator. Allow it to set.

9. Place sliced pineapple and cherries on the top of the salad in designs. If the salad is for children, make smiley faces or flowers out of the pineapples and cherries.

Tags: cream cheese, pineapple salad

What To Eat With Chocolate Fondue

Chocolate Fondue

Sources disagree on who first came up with the notion of fondue. Some believe the French first developed the method of dipping pieces of bread into cheese melted over low heat. Others maintain fondue originated in Switzerland in the 1800s, where it was created to soften hard, stale breads enough to be edible. No matter who came up with the original idea, there is no denying the concept was taken to a whole new level in the 1960s, with the invention of chocolate fondue.

Origins

Simplicity was the hallmark of the first chocolate fondue. It contained only three ingredients: Toblerone chocolate, cream and a fruit brandy called kirschwasser. A Swiss chef, Konrad Egli, introduced it in the 1960s at his New York restaurant, Chalet Suisse, where it became a smash hit. Recipes for chocolate fondue have become as varied as the food dipped in it but the appeal of the dessert fondue remains universal. Chocolate fondue continues to be a popular dessert to this day.

Fundamentals

The beauty of chocolate fondue is in its ability to complement all tastes. Salty, sweet, sour and bitter each have a place in chocolate fondue. One trick is to match the foods provided with varying degrees of chocolate sweetness. Excessively sweet treats such as marshmallows and strawberries pair nicely with a dark-chocolate fondue. Salty potato chips and pretzels won't be overpowered by the sweeter flavor of a milk-chocolate fondue.

Flavors

Dark-chocolate fondues work best when the foods served with it are on the sweeter side. Try offering fruits such as strawberries, bananas, apples or pineapple chunks. Marshmallows, cubes of pound cake, bits of cheesecake and pieces of angel food cake are also popular choices. Scoop small balls of ice cream, roll them in cookie crumbs or chopped nuts, and then freeze them. When the ice cream balls are thoroughly frozen, serve them to be dipped in the fondue.

Milk-chocolate fondues pair well with a variety of flavors. Tropical fruits like kiwis, oranges and passion fruits present a tart contrast of taste. Bring a new depth of flavor to pears, peaches and mangoes by grilling them first to caramelize the sugar content of the fruit. Peanut-butter brownies, pieces of waffle and graham crackers also work well with milk chocolate.

White-chocolate fondues are a wonderful variation of the dessert fondue. Fresh fruits, pretzels, chocolate cake and ladyfingers all taste delicious when dipped in white chocolate. Semi-sweet chocolate fondues are a nice middle ground between the two extremes of sweet and dark chocolate. Anything you would dip in milk chocolate or dark chocolate will work equally well in a semi-sweet chocolate fondue.

Textures

Consider unique textures as well as flavors when serving a chocolate fondue. Pretzels, potato chips, almond cookies and biscotti are a crunchy and tasty alternative to soft fruits and cakes. Add chopped hazelnuts, bits of toffee or crushed Oreos directly to the fondue to give another element to the dish. Don't be afraid to be creative. Fondues are only limited by your imagination and willingness to experiment.

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