Fresh Ginger Substitutes

Fresh ginger is a distinctively flavored root that lends a sweet and spicy quality to foods. Fresh ginger is usually easy to find in supermarkets year-round and can be stored indefinitely in the freezer, but there are several good substitutes if fresh ginger is unavailable for some reason. Although they may not have the exact flavor of fresh ginger, these substitutes are great stand-ins and also delicious in their own right.

Types

Ginger that has been dried and ground to a powder can be purchased in the spice aisle of any supermarket. Although it does not have the same spiciness that fresh ginger does, the underlying flavor is the same. When replacing fresh ginger with ground ginger in a recipe, adding a tiny pinch of cayenne pepper along with the ground ginger adds the spiciness that is lacking. Fresh ginger is not always a good substitute for ground ginger, due to its liquid content and spiciness. Ground ginger is a necessity in desserts like apple and pumpkin pie.

Types

Also known as blue ginger, galangal is a root from the same family as regular ginger. It looks like a cross between ginger and a white radish or parsnip, but it is much harder than ginger; however, once grated, the texture is quite similar. Galangal is widely used in Thai and Indonesian cuisine. Its flavor is not exactly like that of ginger, but it does have some of the same exotic flair. Using galangal in combination with ground ginger as a fresh ginger substitute yields more ginger-like results.

Types

Ginger that has been cooked and marinated in a sugar syrup is known as preserved ginger. Its flavor is much sweeter and milder than that of fresh ginger, so it is really only appropriate for use in desserts or other sweet dishes. Preserved ginger is used widely in Asian and Middle Eastern cooking. There is also a salted variety of preserved ginger, which can be found primarily at Chinese specialty shops. This type of ginger is both salty and sweet--it can be used as a substitute for regular ginger, but only in dishes where both salt and sweet are desired.

Types

Ginger that has been cooked in a sweet syrup, then coated with sugar and dried is known as crystallized or candied ginger. It does retain some of its natural spicy ginger flavor, but it is extremely sweet and should only be used in desserts or eaten as a candy.

Types

A sushi bar standby, pickled ginger retains fresh ginger's unique spicy flavor. However, the solution used for pickling adds a distinct tang and sweetness that fresh ginger does not have. Pickled ginger can be used as a substitute for fresh ginger in some Asian recipes, but be prepared for that tangy pickled taste to come through, and use it sparingly so that it doesn't overwhelm other flavors.

Tags: fresh ginger, ginger does, ground ginger, does have, fresh ginger

Cook Potato Sausage

Potato sausage, or potatis korv, is a dish that originated in Sweden and was eaten at Christmas time, but has since been replaced by other foods. Its main ingredients include milk, onions, beef, pork, potatoes and allspice. If you'd like to add it to your next holiday feast, try this recipe.

Instructions

1. Place potato sausage in a large skillet. Fill the skillet with just enough water to cover the sausage. Overfilling will increase the time it takes for the sausage to boil.

2. Bring potato sausage to a boil over medium-high heat.

3. Turn the heat to low and cover. Simmer for approximately 25 to 30 minutes.

4. Remove sausage from water and place in a covered dish. Let the potato sausage sit for 5 minutes before cutting.

5. Cut each link into 3 serving size pieces. The casing can be left on the sausage when served, but should be removed prior to eating.

6. Serve with boiled vegetables and mashed potatoes or Norwegian potato lefsa (a potato pastry).

Tags: potato sausage, sausage boil

Xanthan Gum To Ice Cream

Xanthan gum often finds its way into gluten free baking to replicate the action of gluten in recipes.However, adding it to ice cream produces a smoother texture by preventing the formation of large ice crystals. Smooth ice cream made with Xanthan gum tastes high in fat, but does not require heavy cream. Look for Xanthan gum on the Internet or at health food stores with the gluten free baking products. This all natural product results from the fermentation of sugars in corn starch, making it ideal for those allergic or intolerant to gluten or wheat. Add Xanthan gum to your favorite ice cream, sherbet or sorbet recipe to create a creamy ice cream even with low fat or vegan ingredients.

Instructions

1. Combine the ice cream base ingredients in the mixing bowl as directed by the recipe.

2. Determine the amount of Xanthan gum to use by multiplying the number of quarts of liquid in the ice cream recipe by ¼ to calculate the number of teaspoons of Xanthan gum needed. For instance a recipe using 2 quarts of liquid would need:

2 x ¼ = ½ tsp. Xanthan gum.

3. Measure the correct amount of xanthan gum and place it into a salt shaker.

4. With one hand, whisk the ice cream base ingredients in the bowl and shake the Xanthan gum from the salt shaker with the other hand until all of the Xanthan gum gets incorporated into the ice cream base.

5. Pour the ice cream base into an ice cream freezer and freeze according to the manufacturer's instructions.

Tags: cream base, base ingredients, cream base ingredients, free baking, gluten free, gluten free baking

Pan Fry A Lowfat Fryer Chicken

Opt for pan frying rather than deep frying to make a low-fat fried chicken.

Fryer chickens, also known as broiler chickens, are small, young chickens, up to 3 ½ lbs. in weight and 2 ½ months old, according to Food.com. These are usually cut into pieces for breading and frying or left whole for slower methods of cooking. Pan frying instead of deep frying makes your cooked chicken lower in fat since pan frying requires a smaller amount of oil than deep frying. To make your fryer chicken low fat, you must combine low-fat cooking techniques, such as pan frying, with reduced-fat ingredients like low-fat buttermilk.

Instructions

1. Cut the wings, thighs and legs off the fryer chicken. Separate the legs from the thighs, if desired.

2. Bend the chicken breast until it lies flat. Press the butcher knife into the center of the breast to break the breastbone and split the chicken breast into two.

3. Place the chicken parts into a zip-top bag with the buttermilk.

4. Marinate the chicken in the refrigerator for two hours.

5. Remove the chicken from the buttermilk and throw away the buttermilk and zip-top bag.

6. Place the chicken pieces into a new zip-top bag and add the seasoned salt, flour and cracker or cereal crumbs.

7. Close the bag and shake it to coat the pieces.

8. Pour the oil into a skillet and heat the oil over medium heat for two minutes.

9. Add the chicken parts in a single layer to the skillet.

10. Cook the chicken on the first side for nine minutes, then flip and finish cooking the chicken until a meat thermometer registers 180 degrees when inserted into the thickest portion of the meat on each piece.

11. Drain the chicken on paper towels and let cool slightly before eating.

Tags: deep frying, chicken breast, chicken parts, deep frying make, fryer chicken, frying make

Make A Lollipop

In 1908, George Smith put hard candy on sticks and named them lollipops after his favorite race horse, Lolly Pop. Today you can buy lollipops in a variety of shapes, sizes and flavors. But these delicious treats are so easy to make that there's no need to buy them.

Instructions

1. Turn a sheet pan upside down and cover it with foil. Set the lollipop molds on top of the foil and spray them with cooking spray. Secure the mold tabs with clips and insert the lollipop sticks into the mold tabs.

2. Make a hard candy mixture by mixing one cup of sugar, 1/3 cup of white corn syrup and ? cup of water in a saucepan.

3. Heat the mixture on high to a temperature of 280 degrees F, stirring continuously. Reduce the heat to medium high and heat until the temperature reaches 300 degrees F, continuing to stir. Remove from heat and wait until the mixture stops bubbling, around 265 degrees F.

4. Add ? tsp. of flavoring and ? to 1 tsp. of food coloring to the hard candy mixture once it reaches 265 degrees F. For fruit flavors, dissolve 1/8 tsp. citric acid in 1 tsp. warm water and add it to the mixture. Be careful not to over stir the mixture.

5. Pour the candy mixture into the molds, making sure that the mixture isn't bubbling. If you want to add candy pieces to the lollipop, do it while the mixture is still hot.

6. Allow the molds to set for 10 minutes before removing the clips and molds.

Tags: candy mixture, hard candy, hard candy mixture, mold tabs, reaches degrees

Make A Litchi Martini

A cool, flirty martini is the perfect cocktail for lounging by the pool, throwing a party or enjoying before a big night out. Litchis, or lychees, are a delicious Asian fruit that provide that extra bit of pizazz needed to spice up a more traditional, fruit-flavored martini. Utilizing your personal liquor cabinet and a few easy ingredients from a grocery store, you'll have guests wondering where you went to bartending school.

Instructions

1. Place a martini glass in the freezer to chill. Place 4 ice cubs, 2 oz. vodka and 1 oz. club soda in the shaker.

2. Open jar of Litchis. Pour 1 oz Litchi juice into the shaker with ice, vodka and club soda. Add a splash of Litchi Liqueur if you choose.

3. Shake all ingredients together in shaker for 10 seconds. Remove the martini glass from the refrigerator and strain the ingredients into the glass.

4. Remove three litchis from the jar of litchis. Cut two halfway open and place them on the outside of the martini glass. Place the last litchi in the martini glass for extra flavor and showmanship.

Tags: martini glass, club soda, vodka club, vodka club soda

Serve A Traditional Irish Breakfast

Breakfast is, hands down, the meal that the Irish do best. Get into the St. Patrick's Day spirit by cooking this traditional Irish breakfast for your family.

Instructions

1. Set the table with a clean white tablecloth and cloth napkins. On the table have teacups, small juice glasses filled with fresh squeezed orange juice, real cream, sugar, warm fresh bread or scones, and butter.

2. Brew up a big pot of Irish breakfast loose-leaf tea (see Related eHow) and serve it as soon as everyone sits down at the table.

3. Serve your family a bowl of hot oatmeal while you're cooking the rest of the breakfast.

4. Fry several slices of Irish bacon (cooked soft, not crispy like American bacon) and sausages and then put them aside under a towel.

5. Next cut two tomatoes in half and fry them with black breakfast pudding and mushrooms in the fat from the bacon and sausage.

6. Fry the eggs last (or scramble them to order), arrange all the food decoratively onto plates and serve it all at once.

7. Let your family eat until they're full to bursting. If they are unable to finish, you'll know you've served a proper Irish breakfast.

Tags: your family, Irish breakfast

Freeze Crab Imperial

Fresh crab is best for freezing Crab Imperial.

Crab Imperial is a dish made of crab, egg yolks, heavy cream, crisp bell pepper, Worcestershire sauce, shallots and Gruyere cheese. While the exact ingredients may vary by recipe, this basic casserole dish is made of ingredients that freeze well. By following simple freezing guidelines, busy cooks can save time by making Crab Imperial ahead and freezing it. Just pop it into a hot oven for a ready-made elegant meal.

Instructions

1. For the best results, freeze Crab Imperial uncooked rather than cooked. Prepare your favorite recipe utilizing fresh lump crab meat for the best results. Canned crab will be mushier when frozen and re-heated than fresh. Under-sautee ingredients such as shallots or green peppers to keep their texture firm through the freezing and thawing process. Fold all the ingredients together gently, taking care not to over-mix.

2. Line a casserole dish with heavy foil, allowing extra overlap to cover the top of the casserole. Fold the Crab Imperial into the dish and spread to all the sides, eliminating air bubbles. Fill the dish to half its height to allow headroom for food expansion. Fold the foil over the food and seal the edges. Freeze the dish until solid, then remove the frozen Crab Imperial from the dish and store in a large zip lock freezer bag.

3. Reheat the Crab Imperial in the same dish. Bake the frozen dish uncovered at 400 degrees Fahrenheit until heated all the way through, about one to two hours depending on size. To thaw before baking, allow the dish to stand overnight in the refrigerator. Follow the cooking instructions as directed in the recipe, adding 15 minutes to the cooking time.

Tags: Crab Imperial, best results, casserole dish, dish made

The Best & Easiest Appetizers

Bruschetta is easy to make, and it only takes a few minutes to cook.

If you plan a complicated dinner menu, chances are you won't have much time to devote to cooking appetizers. When this happens, choose an appetizer recipe that is easy to make and quick to produce. Several savory appetizers suit this purpose. These appetizers also appear elegant, even though they require minimal time and effort.

Basic Bruschetta

Cut a loaf of French baguette into 1/2-inch slices. Set them on a broiler pan. Spread a thin layer of goat cheese over each slice. In a medium-sized bowl, combine five diced plum tomatoes, 2 tbsps. balsamic vinegar, 1/4 cup olive oil, 2 cloves chopped garlic, 1/8 cup finely chopped onion, 1 dash salt and 2 dashes pepper. Spoon a portion of this mixture over each baguette slice. Top with shredded mozzarella cheese. Broil for five minutes.

Fried Squash and Zucchini Balls

Grate 1 cup squash, 1 cup zucchini and 1/2 a carrot into a medium-sized bowl. Add 1 tsp. parsley, 1 tsp. onion powder, 2 tsps. garlic powder, 1 cup flour, a dash salt and 2 eggs to the bowl. Stir until combined. Roll the mixture into individual balls about 1 inch thick. Heat up a pan of oil. Fry each ball for approximately five minutes. The squash and zucchini balls are done when they appear golden brown on the outside.

Skewer Delight

Fancy skewers, such as ones that appear to be old fashioned swords, are the best to use if you have them. Pour 1/2 cup sesame seeds on a paper plate. Roll balls of goat cheese in the sesame seeds. Slide one ball on each skewer. Slide a cherry tomato on next. Cut a ham steak into 1-inch squares. Slide one square onto each skewer just under the tomato. Spanish olives can be added after the ham squares. Finish your delightful skewer appetizers by sliding on a tiny blue cheese wedge. Guests will be ecstatic about the various colors and flavors, even though it didn't take you that long to prepare them.

Sausage in a Blanket

Roll out a tube of refrigerated pastry dough, and cut it in to individual triangles. Some refrigerated pastry doughs come already in triangle shapes. Spread a thin layer of Dijon mustard over each triangle. Grate half a small onion and add a tiny bit to each triangle. Place half a breakfast sausage link in the middle of each triangle. Wrap the sausage up with the pastry triangle as if it was a pig in a blanket. Set your sausage pastries on a greased cookie sheet. Bake at 375 degrees Fahrenheit in the oven for 12 to 18 minutes, or until golden brown. You can choose whether your want your breakfast sausage to be made from pork, beef or turkey.

Tags: each triangle, over each, breakfast sausage, dash salt, each skewer, easy make, even though

Himalayan Salt Health Benefits

Salt is on nearly every table in restaurants and in homes, but how much do we know about the effect table salt has on our bodies or the alternatives that are available? Himalayan Salt is reputed to be all natural, and free of harsh chemicals and additives. It can be used to add flavor to your food, as an additive to skin-care products or as homeopathic treatment.

Effects of Table Salt

Table salt (mainly sodium chloride) has been linked to diseases such as high blood pressure and heart disease. What we now think of as salt is actually a product that has been chemically cleansed with all minerals and elements removed in the process. Your body requires salt to live, but most people consume far more than needed, which taxes the organs in their effort to excrete the additional salt from our systems, leading to bloating and cellular damage.

Himalayan Salt

Eliminating salt from your diet is not the answer. Exploring more natural alternatives can go a long way to helping us retain a balance. Himalayan Salt is composed of natural elements such as nitrogen, beryllium, boron, magnesium, silver, palladium, iodine, rubidium and nickel--all elements that our bodies need for proper functioning. Salt is one of the essential elements for electrical impulses and general conductivity within the body.

Salt as Medicine

Salt has long been used in homeopathic medicine and has been used for centuries to combat symptoms and illnesses. Himalayan Salt has been used as part of dental hygiene to prevent bleeding gums and bad breath, as an ear infection remedy, to lessen acne, combat foot fungus, alleviate psoriasis, soothe sore throats, lessen headaches and neck pain and balance the body's natural pH. Natural crystal salt can now be found in many lotions, bath salts and skin care products.

Prepare Your Himalayan Salt

Himalayan Salt is generally used to make brine called sole (so-lay), which is a solution of crystal salt and water. The idea behind the solution is to create a balanced ionic reaction that achieves optimal results. To make a sole, take a glass and fill it with several crystal salts. Fill the glass with spring water and allow the crystals to dissolve. Once the crystals dissolve, add a few more until the water is saturated.

Using Salt for Good Health

Each morning, take 1 teaspoon on an empty stomach, followed by 250ml of spring water. Use the sole as a mouthwash or rinse, place a few drops in the ear for an ear infection, soak your feet in the sole to get rid of foot fungus and use topically for skins conditions such as psoriasis or irritations. You can also use the salts as a scrub.

Tags: Himalayan Salt, been used, crystal salt, crystals dissolve, foot fungus, salt from

Plant English Peas & Carrots

English peas are also called garden peas.

One is green, tiny and round, the other is orange, long and straight. Except that they are both vegetables, English peas and carrots seem as different as night and day. In fact, English peas and carrots are both cold weather vegetables whose seeds can be sown directly into your garden bed and both types of seeds prefer a similarly prepared soil.

Instructions

Planting English Peas

1. Select a planting site for your English peas that receives a minimum of six hours of sun each day. Allow for some protection from hot afternoon sun if you are gardening in a particularly hot climate.

2. Amend your soil if needed by adding sand and/or an alkaline product to create a planting bed that drains well and has a neutral or mildly alkaline pH. Test the pH level by taking a small soil sample to your local nursery or purchase a home testing kit. Add limestone, wood ashes or commercial alkalizing products to increase the alkaline level. Shovel amendments onto the top of the soil and use a rake or hoe to work them into the top 6 to 8 inches of soil.

3. Sow your English pea seeds directly into the prepared soil early in the spring, around six weeks before the last frost is expected in your area. Place one seed about every 2 inches in single rows approximately 1 foot apart. Bury the seeds 1/2 inch deep into the soil and water evenly. Provide a fence or trellis for your English peas to climb on.

4. Too much heat will cause your carrots to be small and coarse.

Planting Carrots

5. Prepare a seed bed for your carrot seeds in a semi-bright area of your garden. Avoid planting in areas that will expose the seedlings to prolonged heat or temperatures under 55 degrees F.

6. Amend the soil if needed to create a well-draining, loose seed bed with slightly alkaline or neutral pH. Add organic or commercial fertilizers. According to Ohio State University Extension, carrots are heavy feeders and require rich soil for the best production.

7. Sprinkle your carrot seeds directly into prepared rows spaced around 15 inches apart. Bury the seeds 1/4 inch deep into the soil. Water the beds evenly but lightly.

8. Thin the seedlings to 1 inch apart after they emerge from the soil. Pluck out the unwanted seedlings with your fingers. Thin them once more when the tops grow thick so there is 2 or 3 inches between each plant.

Tags: directly into, English peas, your English, apart Bury, apart Bury seeds

Make Fruit Cakes In Candied Orange Shells

The flavor of walnuts makes this fruit cake even better.

A dessert prepared especially for the holidays makes a welcome gift. Fruit Cakes in Candied Orange Shells are delightful confections that can be wrapped and transported to your destination without fear of crumbling. They are a little bit more complicated to make than a quick dessert recipe, but the rewards of rich flavor and satisfying compliments can make it a Christmas tradition.

Instructions

Candied Orange Shells

1. Cut slices from tops of oranges. Scoop out pulp. Place shells and tops in a large kettle. Add 3 quarts water and 1 Tbsp. salt, and bring to a boil. Simmer 5 minutes, drain and repeat, using 3 quarts of fresh water and the remaining 1 Tbsp salt. Drain.

2. Scoop remaining loose pulp from shells.

3. Combine 3 cups sugar, 3/4 cup light corn syrup and 1 cup water in saucepan. Bring to a boil, stirring constantly. Then cook without stirring until temperature reaches 240 degrees Fahrenheit or until a small amount of mixture dropped into very cold water forms a soft ball that flattens on removal from the water.

4. Add orange shells and tops to the mixture in saucepan. Cook on medium heat an added 10 minutes. Remove from heat. Cool slightly.

5. Put shells and tops into a shallow dish, cover with syrup and let stand about four hours, turning them occasionally.

6. Remove shells and invert them on juice glasses to drain overnight. Let the tops drain on wax paper. Save syrup.

7. Prepare fruit cake.

Light Fruit cake

8. Cream together 1/2 cup margarine and 1/4 cup brown sugar until fluffy.

9. Beat in four eggs.

10. Sift together 1 cup flour, 1/2 tsp. nutmeg, 1/4 tsp. salt, 1/4 tsp. ground cloves and a dash of cardamom. Blend into creamed mixture and beat well.

11. Stir in 1 1/2 cups raisins, 1 cup mixed chopped candied fruits and 1/2 cup chopped walnuts.

12. Spoon the cake mixture into the candied orange shells.

Baking the Fruit Cake in Candied Orange Shells

13. Place the prepared orange shells and fruitcake in baking pan. Brush them with orange syrup.

14. Bake in a 300-degree oven until cakes are done, about 50 minutes. Cool.

15. Cover with orange tops.

16. Place in container with air-tight lid. Store in a cool, dry place for several days.

17.Roll in sugar. Wrap in plastic wrap. Slice horizontally to serve.

Tags: Candied Orange, Orange Shells, shells tops, Cakes Candied, Cakes Candied Orange, Candied Orange Shells, Candied Orange Shells

Make Homemade Granola

Homemade granola is a welcome addition to any recipe collection. This recipe is perfect for vegetarians and suitable for all ages. Serve granola for breakfast or with yogurt for a mid-day snack. Since this recipe contains wheat germ, sunflower seeds and honey, you will find that it is a delicious alternative from commercial granola. There are no artificial ingredients or additives. Read on to learn make it.

Instructions

1. Stir together the oats, wheat germ and sunflower seeds in a large mixing bowl until combined.

2. Place the oil and honey into a medium saucepan. Heat over medium heat, stirring occasionally while heating to blend.

3. Remove the oil and honey mixture from the heat and then add vanilla. Blend thoroughly. Stir in the chunky peanut butter and mix thoroughly.

4. Add the oil, honey, vanilla and peanut butter mixture to the dry ingredients in the mixing bowl. Mix all ingredients thoroughly with a wooden spoon.

5. Spread on 11 by 16 inch cookie sheets with sides. Bake in preheated 300 degree oven for 30 to 40 minutes, checking often to ensure that the granola does not burn.

6. Remove from oven and add the raisins and chopped nuts. Mix thoroughly.

7. Store in an airtight container in the refrigerator.

Tags: germ sunflower, germ sunflower seeds, mixing bowl, peanut butter, sunflower seeds, wheat germ

Make A Wood Tortilla Press

Tortillas are a Mexican meal staple. Corn is produced widely in Mexico and in great quantities. A homemade tortilla is at its best within a few hours after it is made, which is why many people have not had a good homemade one. Make your own using a wood tortilla press.

Instructions

1. Cut the 3-foot pine board into six pieces. The first piece will be 11 1/4 inches long. The second will be 9 5/8 inches long. The third will be 1 1/2 inches long. The fourth will be 3/4 inch long, and the fifth and sixth will be 2 1/4 inches long. Then cut down your wood dowel to 9 inches. This will complete the lumber preparation.

2. Place the longest piece on a sturdy, flat surface. This will form your base. Then take the 1 1/2-inch piece and glue it to the longest piece with the edges lined up. Then place two wood clamps on these pieces to keep them tight until they dry.

3. Glue the 3/4-inch piece to the 9 5/8-inch piece together lining up the edges. Secure these with two wood clamps until the glue is dry. This piece will be the top of your press.

4. Place the top assembly on top of the longest piece, and line up the edges. The ends that you line up should be opposite the end with the 3/4-inch piece. This 3/4-inch piece should be sticking up. Now that the ends are lined up, use the two hinges to attach the top and bottom parts together. This creates the press.

5. Line up the two 2 1/4-inch pieces together with the dowel in between them. The dowel should stick out about 1/2 inch on one side. Drill a hole 3/4 inch of the way up the small pieces. Drill clear through both blocks and the dowel. Now place the carriage bolt through the blocks and the dowel. Tighten the wing nut on the other end.

6. Glue the press handle assembly to the end of the bottom piece. The end that you glue the assembly to is the end opposite the hinges.

Tags: inches long, will inches, will inches long, 4-inch piece, longest piece, blocks dowel

Cook Chile Verde Con Carne

We have come up with a chile verde con carne recipe that is outstanding because of its authentic N.Mex. flavor and spicey quality that it is so reminiscent of my mom's and grandma's authentic N.Mex. recipe. I can assure you that we as a family will never return to the blah variety that we had eaten in the past.

What is key to the recipe are two ingredients: fresh organic pork and fresh or frozen chile verde from N. Mex. or Pueblo, Colo. I would include two other selections of green chile: from Las Cruces or Hatch, N.Mex. These you remove the stems and peel each one carefully. Cut them into striations to add to your meat.They come in a medium sized plastic bag for the most part. Use the entire bag.

You begin by using an iron skillet to brown your cubed pork. Start with a pound of fresh, organic pork. Cook until brown and add a sprinkle of white flour and throw in a can of chicken broth to start to simmer. You can begin to cook your white rice so that after ten minutes of simmer you can serve the cooked pork cubes, the striations of green chile whose stems and seeds you have removed prior. I would select a mild variety of the chile verde to start with, else your taste buds and stomach may have a slight trauma if you go the hot variety. We have also opted at this juncture to place all the cooked and simmered ingredients in a crock pot to let it simmer all day so that it can be served for dinner. What a treat! Seeing the steaming white rice emerge in a pot to be placed on the table next to the plate of all the cooked pork and green chile is quite a sight. Or: you can serve it for everyone on separate plates, as you wish. Everyone will say it is a hit because of its yummy, spicy and hot temperature. Everyone will want seconds. It cannot be beat these cold winter months!

Instructions

Cook Chile Verde Con Carne

1. Set out your ingredients: fresh,organic pork, fresh organic chile verde, a can of chicken broth, a sprinkle of white flour, an iron skillet, a crock pot,for later if you wish.

2. Cube the pound of pork and brown in the iron skillet. After the pork is browned add a sprinkle of white flour. Remove all the stems and peelings from the chile verde and cut them into striations. Add a can of chicken broth and bring to a simmer. Have your cup or two of white rice cooking ready to go. Simmer for ten minutes.

3. If you plan to serve this dish at your evening meal, complete the steps as in Step 2 and place all your ingredients into a crock pot so that it will simmer all day. Not only will it taste beyond belief,it will make your house smell great.

4. You will be a picture of absolute delight emerging from the kitchen with steaming white rice on your plates onto which you will add your pork and green chile. Everyone will say the dish is a hit and will thank you profusely. Pick a cold winter day to perform this event. It warms everyone up nicely.

Tags: fresh organic, green chile, white rice, chicken broth, chile verde, Everyone will

Why Serve Lemon With Seafood

Small wedges of lemon feature in most seafood service.

A wedge of lemon comes alongside virtually any plate of seafood served in a restaurant. For many diners, lemon is integral in fish recipes as a garnish, if not a featured component in the dish's preparation. Conversely, lemon's omnipresence in seafood service perplexes other diners. To them, it is a seemingly random inclusion that only obscures the fish's natural flavor. However, the marriage of fish and its citrus embellishment is a well-reasoned standard for several reasons.

Complementary Flavors

The flavors of lemon and seafood are complementary. Most cooked fish and shellfish have a mild but distinct flavor. Enriching that flavor is a delicate task because of the proteins' mild attributes. Many garnishes overpower the flavor of the featured item. But fresh lemon juice, in moderation, has the right combination of strength and subtlety. The taste of lemon is an unmistakable beacon that is tart, sweet and fresh. At the same time, it is a crisp, clean flavor that allows other ingredients to shine.

Reducing Flavor Intensity

In contrast, some diners like adding lemon because the juice, in excess, can obscure some of the seafood's flavor. Diners who enjoy seafood but do not always appreciate strong, fishy flavors prefer to use lemon to reduce the intensity of the taste. Whereas the complementary relationship between lemon and fish is only possible through a controlled, thoughtful squeeze of the wedge, tempering the fish flavor requires less precision since the goal is to shift the balance of flavors in the dish.

Digestive Aid

The acid in lemons is capable of breaking down the proteins in seafood the same way cooking does. Some fish recipes call for extended acidic marination to cook the item in place of heat. Ceviche is a seafood dish that chefs cook through acidic exposure rather than the application of heat. Applying the lemon's citric acid to fish, even if heat is featured in its preparation, breaks the proteins down further, aiding in digestion.

Appreciation

Sometimes, people add lemon to their seafood simply because they enjoy lemon. By comparison, some people add basil to their marinara sauce, while other people add oregano. It is purely a matter of taste. Diners could garnish their fish with tartar sauce or beurre blanc, but they choose lemon because they appreciate its flavor and its compatibility with seafood.

Deodorizer

Lemon garnishes also have a practical application that extend beyond taste. Strong fishy smells may linger on diners' fingers after the meal ends. The fish oils are hard to remove from skin without a chemical aid like soap. Citric acid is one chemical that successfully breaks the oils up, diminishing or covering the aroma altogether. By squeezing lemon during or after fish consumption, diners cut or replace the lasting reminder of their main course with the fruit's scent.

Tags: because they, fish recipes, lemon because, seafood service

Make A Ham & Cheese Omelette For Kids

Make a Ham & Cheese Omelette for Kids

Poor nutrition will negatively affect not only kids' health but also their behavior, school performance and overall development. The USDA Food & Nutrition Service recommends serving more whole grains, fruits and vegetables - and less sugar, fats and sodium. You can brighten up a healthy breakfast with ham and cheese omelettes made especially for kids.

Instructions

1. Whisk the eggs in the mixing bowl with 1/4 cup water until just blended. Set oven to 350 degrees Fahrenheit.

2. Spray the muffin pan with spray, thoroughly coating the sides and bottoms of each muffin cup. A pan with 6 large cups will work best, but one with 12 smaller cups also will suffice.

3. Divide the diced ham evenly among the muffin cups. Sprinkle the grated cheese on top; any kind of cheese will work, but most kids prefer a mild cheddar or jack.

4. Pour the eggs carefully over the ham and cheese, dividing them evenly among the muffin cups. Fill each cup about 3/4 full.

5. Bake the mini-omelettes for about 10 minutes. Check to monitor their progress; baking time will vary depending on the size of the eggs and the muffin cups.

6. Remove the pan from the oven when the mini-omelettes are puffed and slightly golden on top. Serve immediately, accompanied by fresh fruit and toast or a muffin. You could also serve the mini-omelettes on top of a pancake or waffle.

Tags: muffin cups, among muffin, among muffin cups, Cheese Omelette, Cheese Omelette Kids

Know What Wine To Buy

Wine can be a great addition to any meal. You can also enjoy a tasty wine while watching a movie, hanging out with friends or simply sitting on your couch. As with any beverage, it's important that you purchase the correct wine. There are several things one should consider before visiting a local liquor store or winery. Once you know what wine you should buy, you will be able to enjoy both the event as well as the wine you are drinking.

Instructions

1. Attend local wine tasting events to learn what wines you enjoy. This is especially important if you are inexperienced with different types of wine. You can try all types of wine at these events, which will be very helpful when making your purchase. The only way to know if you prefer a dry wine to a fruity wine is to try different kinds of both.

2. Read up on different types of wines. There are all kinds of magazines and websites that offer information on wines from around the world as well as wines made locally. The Wine Spectator website ("Wine Spectator" is an excellent wine-related magazine) is full of excellent and free information regarding different wines. Click the "Editors' Picks" tab at the top of the page to read about the different "Wines of the Day" that are suggested.

3. Visit a store that has a wide variety of wines. This will help to prevent you from buying a wine simply because there were "no other options." Larger stores will sell both expensive and inexpensive wine, which can help you save some money on your purchase.

4. Speak with a person working at the store. Explain whether your buying the wine for an event such as a dinner or just for yourself to enjoy at home. Tell the person about different types of wine you've tried before and what you liked and disliked about those wines. This individual should then be able to point out different wines that would be just right for you.

5. Try to match the flavor of wine with the flavor of food that is being served. Lighter wines are usually drunk with lighter meals, while sweeter wines are enjoyed with dessert dishes. An easy way to match wine with a meal or dish is to use the Food and Wine Matching Engine on the Wine Lovers Page or the Wine and Food Matcher on Natalie MacLean's website. Both of these sites suggest different wines based upon the meal you'll be having.

Tags: different types, different wines, types wine, about different, buying wine

Reduce White Wine For Chicken In A Pot

The classic French dish, Poule Au Pot, or Chicken in a Pot is a great dish made with white wine and herbs. The flavor of the white wine is a fantastic with chicken and this one pot meal is easy enough for a week night supper and classy enough for a dinner party.

Instructions

1. Decide on the white wine you want to use in your dish. This should not be the same wine you serve for dinner. Cooking wine needn't be expensive since most of the alcohol cooks off. Allow the wine to sit at room temperature and breathe for a moment for the best possible flavor.

2. Cook the chicken in a butter and remove it from the pot. Leave the leftover fat and seasonings in the bottom of the pan. The white wine will lift these flavorsome bits off the bottom.

3. Add a touch of oil, a pinch of thyme, and then a splash of the white wine to deglaze the pan. Add the onions to the wine and oil and allow them to sweat.

4. Bring the mixture to a boil and add the chicken stock. Then add the cooked chicken back to the dish and allow it to simmer for a few minutes so the sauce can thicken.

Tags: white wine

Use Fresh Pizza Dough

Pizza dough holds its shape during baking.

Fresh pizza dough offers versatility, convenience and ease of use, making it suitable for both savory and sweet preparations. Pizza dough is considered a standard lean dough, meaning it's yeast-risen and has little fat. It can stand up to heavy sauces, such as those used in a calzone, or it can be rolled out thin and dusted with sugar to make a light, crisp dessert. Most cuisines that use standard lean dough have preparations that involve stuffing the dough with a filling, such as calzones and empanadas.

Instructions

Empanada

1. Flour your work area, and roll 8 oz. of fresh pizza dough into an 8-inch round.

2. Place 1/4 cup of empanada filling in the center, leaving a 1/2-inch border. Empanada filling typically contains seasoned and cooked ground beef, onions and garlic.

3. Moisten the edges of the empanada with water. Fold it over to form a half-circle. Seal the edge with the tines of a fork.

4. Mix together 1 egg and 1 tbsp. of heavy cream. Brush the top of the dough with the egg wash, and bake at 350 degrees until golden brown.

Stromboli

5. Mix together 1 egg and 1 tbsp. of heavy cream. Set aside.

6. Flour your work surface, and roll out 12 oz. of fresh pizza dough into a 12-inch-by-12-inch square. Layer the ingredients of choice on the dough, leaving a 1/2-inch border all around.

7. Heat the oven to 350 degrees. Brush the edges of the dough with egg wash. Grasp the edge of the dough closest to you and roll it forward into a cylinder.

8. Press the edges of the dough to seal. Brush the top of the stromboli with egg wash, and bake until golden brown, approximately 20 minutes.

Calzone

9. Preheat the oven to 375 degrees. Roll 10 oz. of fresh pizza dough into a 10-inch round.

10. Ladle 2 oz. of tomato sauce over one half of the dough. Layer 1/2 cup of the desired filling over the sauce.

11. Fold the dough over to form a half-circle. Seal the edges with the tines of a fork.

12. Make a 1/2-inch cut in the top of the calzone to allow steam to escape during cooking. Place the calzone on an oiled sheet pan. Brush the top with melted butter. Bake until golden brown, approximately 15 minutes.

Dessert Bread

13. Preheat the oven to 375 degrees. Roll 8 oz. of dough into an 8-inch-by-8-inch square. Slice the dough into eight 1-inch-wide strips.

14. Mix together 1/2 cup of sugar and 1 tbsp. of ground spices of your choice. Ground spices commonly used in dessert bread include cinnamon, allspice, nutmeg, ginger and cacao.

15. Distribute the sugar-spice mixture in an even layer on a plate. Brush the dough strips with melted butter. Roll the dough strips in the sugar-spice mixture. Grasp each strip by the ends and twist in opposite directions until a spiral forms.

16. Arrange the strips 1 inch apart on an oiled sheet pan. Bake until golden brown, approximately 20 minutes.

Tags: dough into, golden brown, until golden, until golden brown, approximately minutes

Make Your Own Fish Rub

Fish is a blank canvas for flavorful rubs.

Rubs are a mixture of herbs and spices that blend to give meat and fish a special kind of added flavor. The spices are massaged into the meat or fish so they can absorb the flavor. They are easy to make and usually can be made with ingredients you already have on hand. Begin by trying out a homemade spice rub recipe, and then add or subtract different spices until you find a combination that you like best.

Instructions

1. Mix together the onion powder, garlic powder, 1 tbsp. of salt and 1 tbsp. of pepper. Stir well to combine. Apply to any mild white fish like halibut or tilapia. Saute or grill the fish until cooked through.

2. Stir together brown sugar, chili powder, cumin, 1/8 tsp. salt and 1/8 tsp. pepper. Use a whisk to mix the rub to remove any clumps from the brown sugar. Use this rub for meatier fish like salmon or swordfish.

3. Use store-bought seafood seasonings as a base for your rub and add ingredients to make it your own. Start with Old Bay and add chili powder, cumin and lime zest to make a Mexican rub for fish tacos. Add oregano and lemon pepper for a Greek twist on fish.

Tags: brown sugar, chili powder, chili powder cumin, fish like, meat fish

Make A Cheese Hat

Wisconsin football fans popularized the cheese hats, wearing them to each game.

Known as cheeseheads, the residents of Wisconsin take great pride in being known as the cheese capital of America. Since coining the term, an inventor by the name of Ralph Bruno took the term literally and created a hat made from foam to resemble Swiss cheese. After the invention, cheese hats began appearing in several sporting events within the state of Wisconsin to show their allegiance to the dairy state.

Instructions

1. Use the pencil to draw a triangle at the top of the foam block. The triangle should take up the entire block in order to properly fit on your head.

2. Carve out a solid triangle from the foam block with the carving knife. Cut slowly using steady up-and-down motions to cut as straight as possible without cutting yourself or damaging the triangle. Remove the excess foam from the triangle.

3. Use the pencil to draw ovals and circles over the sides and the top of the triangle block. Using the surgical knife, cut the outlines to form oval and circle shapes to resemble the holes found in Swiss cheese. It is okay if your circles and ovals are not perfect because this will make the hat resemble the cheese.

4. Flip the triangle cheese block over. Draw a circle big enough to fit your head. Take the carving knife and use the outline as a guide for cutting. Remove the circle of foam.

5. Align one velcro strap onto one side of the head circle. Thread the needle, and first insert it into the velcro and then into the foam. Pull the needle out from the foam and reinsert it into the velcro. Continue until the hook of the velcro is completely sewn onto the foam. Repeat for the other velcro strap to complete the hat.

Tags: from foam, carving knife, cheese hats, foam block, into velcro

Make Warm Jalapeno Polenta Croutons

Polenta is a thick, creamy porridge made from cornmeal. Cooled, diced and fried in oil, it will make crispy croutons that are a whole grain, gluten free alternative to regular white bread croutons. Tasty and hearty, these spicy croutons are fabulous on chili or tossed with lettuce, black beans and salsa for a Southwestern take on panzanella salad.

Instructions

1. Fill the bottom piece of the double boiler to the halfway point (or just below the fill line) with water.

2. Put the top half of the double boiler in place and add 1 1/2 cups water or chicken stock. Bring the liquid to a boil over medium-high heat.

3. When the liquid is boiling, add one teaspoon of salt and stir with the whisk. Continue to whisk and slowly pour in 1/2 cup cornmeal. Whisk until all the cornmeal is added and there are no lumps.

4. Reduce the heat to low and cover. Cook the polenta for about 30 minutes, stirring every five minutes. The polenta is done when it pulls away from the sides of the pan.

5. Remove from heat and stir in the jalapeno peppers.

6. Lightly coat the bottom of the baking dish with vegetable oil. Pour the polenta into the dish and spread it so it covers the bottom of the pan evenly. Put the pan in the refrigerator to cool, about two hours.

7. Cut the cooled polenta into cubes.

8. Pour vegetable oil into the frying pan until you have a 1-inch layer of oil in the bottom of the pan. Heat the pan over high heat until the oil begins to shimmer.

9. Working in batches of 8 to 12 croutons, carefully place the croutons into the hot oil using the slotted spoon. Fry until golden, between one and two minutes.

10. Lift the croutons out of the oil with your slotted spoon and place them on a paper towel to drain.

11. Continue frying and draining the croutons until you are done. Serve immediately.

Tags: double boiler, polenta into, slotted spoon

Roast A Turkey At 225 Degrees

Cooking a turkey at 225 degees makes a wonderful slow-cooked turkey.

Most families cook their turkey the day they plan to serve the bird, however, slow-cooking a turkey overnight or throughout the day at a lower temperature produces a moist, juicy turkey. There are safe and unsafe ways to cook a turkey in this manner, so it is imperative that you follow the guidelines presented in order to avoid making anyone sick.

Instructions

1. Thaw the turkey according to package instructions (the amount of time will depend on how much your turkey weighs; if guidelines are not available on the turkey wrapping itself, look it up online). Remove the giblets and set them aside for making the gravy. Thoroughly rinse the thawed turkey inside and out. Pat dry with a dry paper towel.

2. Preheat the oven to 225 degrees. Place the turkey in the roasting pan (do not stuff the turkey at this time; the stuffing will have to be made separately), placing vegetables around the bird and seasoning according to your recipe. Pour enough chicken stock and water into the pan so that it is three quarters of the way full (put additional chicken stock off to the side for adding to the pan throughout the cooking if the liquid level gets low).

3. Cover the turkey loosely with tinfoil. Carefully slide the covered roasting pan into the oven (it may be easier to add the chicken stock and water to the pan after the pan is in the oven, in order to avoid spills). Close the oven door and allow the turkey to bake until the internal temperature of the turkey (just inside the turkey thigh) reaches 165 degrees Fahrenheit or 75 degrees Celcius. The length of cooking time will vary according to the side of the turkey, but check the turkey every one and a half to two hours if possible to ensure the liquid level is still okay and begin checking the internal temperature after approximately four hours of cook time.

Tags: chicken stock, chicken stock water, internal temperature, liquid level, order avoid, stock water, time will

Directions For Lipton Noodle Soup

Add celery, carrots and chicken to your soup mix to make it more hearty.

A dry noodle soup mix is a cheap and easy meal on a chilly day. It's also nice to have on hand if someone in your house is under the weather. Lipton Noodle Soup, manufactured by Unilever, offers noodle soup mix that easily can be stored and made quickly by simply adding water. There are four versions of the soup in Lipton's Soup Secrets line, including Noodle Soup, Chicken Noodle, Extra Noodle and Ring-O-Noodle. This soup can be made as a stand-alone meal or to accompany other ingredients in another dish or casserole.

Instructions

1. Boil 4 cups of water in a medium sauce pot over high heat on your stovetop.

2. Stir in one package of Lipton Noodle Soup mix.

3. Reduce your stove's heat to medium, and allow the noodle soup mixture to cook for approximately five minutes. Stir the mixture occasionally so that the noodles don't stick to the bottom of the pot.

4. Remove from the stovetop and serve.

Tags: Lipton Noodle, Lipton Noodle Soup, Noodle Soup, noodle soup

Identify A Goudastyle Cheese

With thousands of different types of cheeses available in the marketplace, it can be an adventure finding a cheese that suits your taste. Gouda is a cheese that originated in the Netherlands and is sold worldwide. Read on to identify a Gouda cheese.

Instructions

1. Look for a semi-hard cheese that is made from cow's milk. Gouda cheese will have a wax rind that must be removed before eating the cheese and comes in a wheel form instead of a block-like cheddar.

2. Take a whiff of the Gouda cheese that you are interested in buying. The aroma should be pungent. This will ensure that the Gouda has been aged a proper amount of time to develop the best flavor.

3. Notice the differences in the ages of Gouda-type cheese and how the aging process changes their taste and texture. Younger Goudas, those aged the least amount of time, have a creamy texture, while those aged a little longer develop a soft caramel color and a sweet flavor. The oldest Goudas are more brittle with flavor that is similar to butterscotch with a hint of nutty whiskey taste.

4. Purchase a wedge of Gouda that has a yellow to orange color to get the best taste. A wheel of Gouda is typically 25 to 30 pounds, so you will most likely find it cut into manageable-sized wedges.

5. Pair Gouda cheese with fruity white wines along with crackers and grapes to bring out the nutty and buttery flavor of a well-aged wedge of Gouda.

Tags: Gouda cheese, cheese that, amount time, Gouda cheese that, those aged

Thicken Fresh Salsa

Thicken fresh salsa with a cornstarch slurry.

Of the many different recipes for salsa, each yields salsa that has a different consistency. It can be difficult to achieve the right consistency when you make salsa, but you do not have to be disappointed with thin salsa. If your salsa appears too thin, you can thicken it with cornstarch. You cannot simply add cornstarch directly to the salsa. The cornstarch must be made into slurry, and then heated to achieve the desired consistency.

Instructions

1. Place 1 tbsp. of cornstarch in a bowl for every cup of salsa that you want to thicken. Add an equal amount of water to the bowl and stir to form a paste.

2. Place the salsa in a saucepan on the stove over medium heat. Bring the salsa to a simmer.

3. Whisk the cornstarch paste into the salsa. Stirring continuously, heat the salsa for 30 seconds to 1 minute.

4. Bring the salsa to a boil and then reduce the heat to bring it back to a simmer to remove the starch taste. Boil the salsa for 1 minute and then remove it from the stove.

Tags: Bring salsa, salsa that, with cornstarch

Diet Delivery Plans For Gluten Free Food

About Diet Delivery Plans for Gluten Free Food

Being gluten-intolerable is very challenging. Your choice of foods may seem quite limited at first, but more manufacturers are coming to the aid of gluten-free eaters, and there are even a few delivery programs that will bring healthy, gluten-free meals directly to your door. This is especially helpful if you are not the best cook in the world or you have time constraints on trying new gluten-free recipes.

The Facts

Most places that offer gluten-free delivery meals to your home understand the complexities involved with this type of food intolerance. You can be sure that all food that you receive is rigorously tested and USDA-approved. This means meals, snacks and other recipes will not contain more than 20 gluten parts per million.

Most gluten-free delivery programs aim to provide the best ingredients to customers. This means they use fresh ingredients that taste good together. It would be easy to throw a bunch of gluten-free products together and say, "This is what you have to eat," but places like PurFoods and gfMeals go to extra lengths to be sure you enjoy what you eat. In other words, you don't have to sacrifice flavor just because you cannot eat gluten ingredients.

Benefits

The benefits of using a gluten-free delivery program are numerous. The obvious reason is that you know you are getting the proper nutrition you need, whether you are suffering from Celiac disease or just want to avoid gluten products for a healthier lifestyle. Another benefit of using this type of meal delivery program is that you don't need to fuss with ingredients and measurements. With everything prepared for you, all you have left to do is heat and eat. And think of all the time you spend preparing meals for your family who are not restricted to a gluten-free diet. Now you can worry about your family's health and nutrition knowing that you are in the good hands of a meal delivery program that prepares your meals for you.

Features

Gluten-free meal delivery programs come with special features that might interest you. For instance, you can get breakfast, lunch, dinner and snacks. All of this is food has no preservatives, so it is all fresh. There is no cooking required in some cases. The food comes cooked and just needs to be heated. Salads are fresh as well. There are some delivery programs that send you packaged food that needs to be cooked but still requires very little preparation.

Time Frame

When you join a gluten-free meal delivery program, you have some options to choose from. You can order a food plan by visiting the company website (links provided below) and placing a secure order from there. You can also call a sales representative who will personally take your order and walk you through the ordering process. Once your meal delivery is initiated, you are guaranteed to receive subsequent orders on the same day of the week for as long as you keep the food plan going.

Expert Insight

Some gluten-free meal delivery programs deliver only to certain areas. Check with the company that you are interested in joining to make sure it delivers to your area. Most companies guarantee freshness, and they want to be sure that the food stays fresh during travel from the company to you.

Read all the guidelines before joining any meal-delivery program. This will ensure that you get no surprises about company policies and delivery policies. You will know what to expect from the company you have joined all the time.

Gluten-free delivery meal programs offer a great service to individuals. These programs make eating healthy and eating the right foods easier and more convenient. If you have a restricted gluten diet, maybe it is time for you to consider joining a program that delivers to your area today.

Tags: meal delivery, delivery programs, delivery program, meal delivery program, program that, delivers your, delivers your area

Avocado Summer Salad

Avocado salads served in the avocado skin make an impressive presentation.

While you can make a great-tasting guacamole with fresh avocados, the versatile fruit is good for more than chip dip. Avocados are rich in nutrients such as vitamins, B6, C and E, potassium and magnesium. The green, textured fruit also is a good source of fiber and monounsaturated fat, the healthy fat our body needs. You can create a healthy, light salad perfect for enjoying outdoors in the summer, with avocados as the main ingredient. This particular recipe combines vegetables such as tomatoes and peppers with the savory avocado flavor.

Instructions

1. Combine the cucumber, sweet yellow pepper, cherry tomatoes, minced basil, lime juice and garlic powder in a bowl.

2. Add the baby lettuce leaves. Toss the salad to make sure the leaves are well coated.

3. Cover and refrigerate the salad for 15 to 20 minutes.

4. Add the chopped avocado and toss gently.

5. Sprinkle the salad with the chevre or feta cheese. Serve immediately.

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Make A Fruit And Cheese Platter

Fruit and cheese living in perfect harmony!

Having a get-together or a party usually involves food, and one of the most appreciated types of food you can have is a good appetizer. A cheese and fruit platter can be an extremely popluar choice; after all, who doesn't like cheese? Few people will turn up their noses at a spread of the cubed dairy goodness. Mix that up with some sliced fruit, and you have a sure winner.

Instructions

1. Buy a platter or make your own. The obvious benefit to buying a pre-made platter is that it saves time; but you may be limited on the contents, and some are very pricey. But, if you like playing in the kitchen, or you just can't find a platter that has what you want, then it is time to make your own.

2. When picking your cheeses, stay firm. Although there are some exceptions, for the most part you want cheese that is somewhat firm and will keep its shape, especially once it warms to room temperature after sitting out for several hours. Some very common cheeses used are: cheddar, Monterrey jack, pepper jack, and Colby. But, if want to mix it up a little, try some Gruyere. Gruyere has a wonderfully sharp but nutty flavor, and goes well with any wine or ale that you may also be serving. Brie is often served at parties, but it needs to be warmed, otherwise it tastes like wax. Havarti and Gouda are popular, but be careful with these as they will smush and smear much more one they've warmed.

3. Chopping your cheese. After you decide on the cheeses you will use, it is time get chopping. If you buy the cheese in blocks, you'll want to cut them into cubes. Get a sharp kitchen knife and cut the block into 1-inch wide strips. After that, cut each strip in 1-inch segments so that you now have uniform cubes. Any softer cheeses you serve may need a butter knife for spreading.

4. Choosing your fruit. Normally, there are 3 main fruits you are likely to find on a platter. Apples, pears, and grapes. Once in a while strawberries, blueberries, kiwi and even pineapple will make cameo appearances, but not as often when served with cheese. Grapes should be seedless, (you don't have any party-goers cracking teeth), and who wants to see people spitting seeds out all night? The apples and pears can be cubed, although some people prefer them in wedge shaped slices. This is personal preference.

5. Toothpicks are a good idea to have on hand with your platter. Some people prefer to have each piece of cheese contain a toothpick for easy picking, while others like to have tongs for people to pick and choose what they want. As long as people aren't using the same toothpick over and over to snag food off the platter, everything will be fine!

Tags: find platter, make your, people prefer, platter that

Make Rumspiced Cider

Whether you're planning a quiet evening at home in front of the fire or a huge holiday get together with friends or family, a steaming cup of rum-spiced cider will be a huge success. Mix up a kid-friendly version for the younger set.

Instructions

Hot Rum Cider

1. Mix the apple cider, brown sugar, two cinnamon sticks, allspice and cloves in a large saucepan over medium-low heat.

2. Cover the saucepan loosely and bring the mixture slowly to a boil, stirring occasionally. If any apple scum forms on the surface, skim it off with a metal spoon.

3. While the mixture is heating, divide the rum among eight large mugs. Put about 1/2 tbsp. of butter and one cinnamon stick in each mug.

4. Strain the rum-spiced cider into the mugs and serve. Makes 8 servings.

Crockpot Hot Rum Cider

5. Tie the cinnamon, allspice, and cloves together in a spice bag or a piece of cheesecloth.

6. Combine the spice bag with rum, apple juice and brown sugar in a crock pot.

7. Cover crock pot and cook on low heat for 3 to 4 hours.

8. Remove the spice bag and ladle the piced rum cider into cups with about 1/2 tsp. of butter on top of each serving. Makes approximately 8 cups.

Tags: allspice cloves, brown sugar, cider into, rum-spiced cider

What Types Of Salad Dressings Are Good On Spinach

Add an equally flavorful salad dressing to a bold spinach salad before eating.

Spinach leaves require a bold salad dressing to compete with their rich flavor. Light Italian dressings might pair well with thin leaves of romaine, but such lightweight concoctions will slip from the thick spinach leaves. When preparing a spinach salad, opt for a full-flavored, dense salad dressing to match the distinctive flavor and texture of the spinach.

Honey Mustard Dressing

The sweet and pungent taste of honey mustard dressing pairs well with spinach salads using sweet and tangy fruits such as mandarin oranges or strawberries. Dijon mustard is milder than its bright yellow American condiment cousin. Variations on honey mustard dressing abound, but it basically requires Dijon mustard and honey to be whisked into a vinaigrette dressing. If available, use a honey in the dressing that comes from the fruit used in the salad. For instance, opt for an orange blossom honey with its slight citrus flavor for a salad with orange segments. Specialty honeys are available in supermarkets with the jams and jellies, at local farmers markets or on the Internet.

Warm Bacon Dressing

Warm dressings for spinach salads slightly wilt the leaves. Since bacon must be cooked before serving, making a warm spinach dressing with the bacon and bacon grease is a natural pairing. To keep the spinach from getting soggy, make the dressing and toss it with the spinach leaves just before serving. Look for recipes for warm bacon dressing on the Internet or in cookbooks. Celebrity chef Alton Brown uses bacon grease instead of oil for the vinaigrette base of the dressing. He then adds Dijon mustard and sugar for sweetness to counter the richness of the bacon. Serve the warm bacon dressing tossed with fresh spinach leaves and topped with sliced boiled eggs and sliced button mushrooms.

Creamy Herb Dressing

Dense spinach leaves hold up well to a heavy creamy dressing. Thin mayonnaise with milk or buttermilk to make a pourable dressing. Add herbs and spices of your choice. Dried dill weed and minced onions are one combination. Mix in poppy seeds for a creamy poppy seed dressing. Chopped tomatoes, garlic powder and dried basil add an Italian flair to the salad, especially if the spinach is tossed with Parmesan or shredded mozzarella cheese. Mix the dressing the night before so the flavors develop and meld.

Garlic Vinaigrette

Instead of a bottled Italian dressing or plain vinaigrette made with only oil and vinegar, try a pungent garlic vinaigrette dressing with your spinach salad. Use garlic powder for the most potent kick of garlic flavor. Roast whole garlic cloves and crush them before adding to the vinaigrette for a more mellow, slightly sweet flavor. Adding a touch of honey will also balance out the pungency of the garlic. Whisk the vinaigrette ingredients together in a skillet to slightly warm them, and toss the spinach leaves into the skillet to toss. This will warm the spinach without cooking it. Like other warm salad dressings, this is best made and added to the spinach just before serving.

Tags: before serving, Dijon mustard, salad dressing, spinach leaves, spinach salad, bacon dressing, bacon grease

Make A Fortune Cookie

Fortune cookies are a fun way to add to a party. They can be a cookie treat with fun messages, or you can use them to deliver scavenger hunt clues. There are different ways to make fortune cookies, with slightly different results.

Instructions

Making the Batter

1. Write fortunes on strips of paper.

2. Decide if you will use the frying pan method or the oven method for cooking the batter. If you are using the oven method, lightly grease a cookie sheet with butter or oil. If you are using the frying pan method, grease the surface with a few drops of cooking oil. Non-stick surfaces don't need to be greased.

3. Preheat the oven to 400 degrees Fahrenheit or have a frying pan ready over low heat.

4. Mix together: 2 egg whites, 1/2 teaspoon vanilla or almond extract, 4 tablespoons of sugar and one teaspoon of cornstarch. If you are using the frying pan method, add 2 tablespoons of cooking oil. Gradually add up to 1/2 cup of all purpose flour until the batter is thick enough to form a circle when poured from a spoon.

5. Using the oven method, pour two or three circles of batter onto the cookie sheet. This will be about one quarter to one third of your batter. The circles should be about 3 inches in diameter and at least a couple of inches apart. Place sheet in the middle rack of the oven and bake 5 minutes or until the cookie edges are golden brown.

6. Using the frying pan method, pour one cookie onto the heated surface, tilting the pan around to make the cookie round and about three inches in diameter. Flip the cookie once the edges start to look dry, after about 3 minutes. Cook on this side one more minute.

Folding the Cookie

7. Use hot cookies, straight from the pan or oven, and work quickly before the cookie hardens.

8. Lift the cookie off the cooking surface with a large spatula.

9. Place the cookie on a clean, dry surface.

10. Gently place the fortune in the center of the cookie, just off to one side.

11. Fold the cookie over the fortune so that the edges of the circle meet, but the fold does not create a crease.

12. Bring the ends of the half circle together, pulling them away from the round side.

13. Place cookie in a muffin tin so it will keep its shape while it cools.

Tags: frying method, oven method, cookie sheet, inches diameter, method pour, Place cookie, surface with

Hard Cider Bottling Instructions

Long fermentation periods turn apple cider into fizzy, alcohol-laced hard cider

Hard cider is apple juice fermented into an alcoholic beverage using yeast. Sweeter versions use sugar to boost the alcohol content, and some home cider makers even add small amounts of brightly colored beet and grape juices for enhanced color. Hard cider ages like wine, so the longer it sits, the better its flavor. Some makers leave their cider to age for as long as six years.

Instructions

Making Hard Cider

1. Pour half of the contents out of the 16 oz. bottle of pasteurized and preservative-free apple juice to make a starter for your hard cider. Add one packet of dry wine yeast to the remaining juice in the bottle, screw on the cap and shake it. Set aside, covered, for six hours.

2. Unscrew the apple juice bottle's lid to release pressure once you see bubbles on top of the juice. Screw the cap back on and store the bottle in the refrigerator until you're ready to make your hard cider. Remove the starter from the refrigerator two hours before you brew your cider to let the starter come to room temperature.

3. Pour 5 gallons of unpasteurized and preservative-free apple cider into your brew pot. Simmer the cider over medium heat for 45 minutes to kill any taste-altering wild yeasts or microbes in the cider. Do not let the cider boil, or your hard cider will be cloudy.

4. Add the optional 2 lbs. of honey to the cider while it simmers. Honey increases the drink's sugar content, which in turn creates higher alcohol content. Skip this step for a lower-proof cider.

5. Pour the simmered cider into a 5-gallon sanitized fermentation bucket. Let the cider come almost to room temperature.

6. Pour your apple juice starter into the cider in the fermentation bucket. Stir the brew for two minutes with a clean stainless steel spoon to work air into it. Seal the bucket's lid and attach the airlock.

7. Set the bucket in a room with a temperature of 60 to 65 degrees Fahrenheit. The cider won't ferment below 60 degrees Fahrenheit, and warmer temperatures could quicken fermentation and affect the cider's flavor.

8. Check your fermentation bucket in one day to two days. Look for bubbles around the airlock for signs that your brew is releasing the fermentation byproduct carbon dioxide. Primary fermentation has stopped when airlock bubbling ends. Let your cider sit for one week after the bubbling stops, to allow the yeast to settle out.

Bottling Hard Cider

9. Slip the clean food-grade tubing onto your fermentation bucket's spigot. Put the unattached end of the tubing into a sanitized glass jug or bottle. Open the spigot to transfer the cider into the jug or bottle. Repeat this step until you've transferred most of your cider into storage jugs or bottles. Do not take cider from the bottom 4 inches of the bucket, because that's where unabsorbed yeast sits.

10. Seal the jugs and store the hard cider for another two weeks. It's ready to drink.

11. Store your cider at least six months if you want it to develop fizz. Hard cider's flavor tends to improve as it ages.

12. Add a clarification process if you want to ensure your hard cider is clear. After one fermentation session, your cider may still contain yeast, which can make it hazy. Pour your cider into the second sanitized fermentation bucket, add the lid and attach the airlock. Place it in a 60-degree Fahrenheit room for one month.

13. Attach clean food-grade tubing to the bucket's spigot, and place the unattached end of the tubing into a sanitized glass jug or bottle. Open the spigot to transfer the clarified cider to the container. Continue this process until you've transferred all of your cider to storage bottles. Don't use cider from the bottom 4 inches of the bucket, because that's where unabsorbed yeast sits. Seal the bottles and store them as long as you want your cider's flavor to continue developing.

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Egg Wash Bread Dough

Nothing beats the smell and taste of homemade bread, unless it's the appetizing appearance of homemade bread cooling on the counter. An egg wash is easy to add to the bread and adds a glazed appearance and golden color to the finished bread. Here are some helpful tips to apply an egg wash to bread dough.

Instructions

1. Make the homemade bread according to recipe directions. Let the bread rise until it's double in bulk, then shape into loaves. Allow the bread to rise again according to your favorite recipe.

2. Take the egg out of the refrigerator while the bread dough is doubling in bulk. The egg needs to be at room temperature for an egg wash. A cold egg may stop the bread from rising.

3. Crack the egg on a flat surface into a small bowl. The flat surface keeps egg shells intact, and the chance of stray egg shell pieces getting into the egg wash are minimal.

4. Whip the egg with a fork or small whisk. Use an "over and under" motion to whip the egg. Continue to whip the egg until it is smooth and no strings cling to the fork. If the egg is too thick, add just a speck of water or milk to the egg wash. The water or milk, less than a half of a teaspoon, helps to thin the egg wash and makes it easier to apply to the bread.

5. Dip a brush into the egg wash to apply to the bread. The brush can be a pastry brush or even a new, unused paintbrush. Dip the brush in about half way, so the bristles have egg wash on them half way up the brush.

6. Apply the egg wash to the bread dough using light strokes so the bread shape remains intact. Use long strokes to cover the top of the bread, including the very top and end of the loaf.

7. Bake the bread according to your recipe directions. It's best to bake bread on the center rack in your oven, which allows room for the bread to rise as it is baking.

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Inventory Wine

Key headers are: "Storage Location Row" and "Storage Location Bin."

A number of sophisticated wine inventory programs are available that you can use to monitor your cellar. However, if you're comfortable with computer-based spreadsheets, you can create your own wine inventory system. The key to any system is identifying the kind of information that you want to track, locating the wine in your cellar, and keeping the inventory updated. A mix of handwritten notes and a computer file can work well.

Instructions

1. Open a blank spreadsheet on your PC and enter the column headers. Keep things simple so that the data entry part of maintaining your wine collection doesn't become onerous. The key headers, in this order, across the top are: "Storage Location Row;" "Storage Location Bin;" "Producer;" "Label;" "Vintage," the year; "Variety," the type of grape; "Class," red or white; "Quantity on Hand."

2. Enter the stock one by one using rows in the spreadsheet. Then print the spreadsheet and keep it next to your corkscrew. As you open wine, reduce the "Quantity on Hand." by scratching through with a pen.

3. Open the spreadsheet any time you purchase wine and update it from your notes that you made in the previous step. Discard the notes. When the new wine is delivered, add it to the spreadsheet and print a new spreadsheet and place it next to your corkscrew.

4. Add column headers as you become proficient in tracking your wine. Possible headers include: "Region;" "Purchased From;" "Cost per Bottle;" and "Total Value of the Wine." Create that column by entering a formula that takes the "Cost per Bottle" and multiplies it by the "Quantity on Hand." For example, "=A1*B1."

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Lower Blood Alcohol Content

There isn't much you can do to lower blood alcohol content once the alcohol is in your blood. The liver will keep doing its thing, slowly removing alcohol from your blood at the same rate no matter what you do to try to speed it up. The only real way to lower blood alcohol content is to limit or slow the absorption of alcohol into your blood in the first place.

Instructions

1. Eat a big, starchy meal before you drink. The food in your stomach will absorb some of the alcohol, slowing the rate at which it is absorbed.

2. Drink slowly. The liver can only process so much alcohol at once, so if you drink quickly you will raise your blood alcohol level. Most people can process about one drink an hour.

3. Continue snacking on bread, crackers, fruits or other starchy foods through the night. This will help slow the absorption of alcohol and keep blood sugar levels up, which can stop you from suffering hangovers.

4. Drink plenty of water. Although the liver processes the majority of alcohol in your body, the kidneys also process about 5 percent, according to talkingalcohol.com. Drinking enough water will help the kidneys detoxify your blood more effectively and prevent dehydration.

5. Wait it out. Stop drinking, have a glass of water and try to get some sleep. You will wake up at least partly recovered from the alcohol.

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Mustard Tree Facts

A mustard tree is a small tree or bush that grows in the Middle East and Africa. The tree can also grow in the United States in dry, hot climates. The mustard tree does not produce mustard seeds used to make mustard products, but rather produces a fleshy fruit that is very sweet. The mustard tree has many other names, and caring for the tree is simple.

Appearance

The mustard tree is not a tree at all but is classified as an evergreen shrub. The tree grows to about 20 feet high and has an irregular shape. It is nearly as wide as it is tall. The branches start to grow very low to the ground. The mustard tree leaves are oval and can be light or dark green depending on their age. Mustard tree flowers are green or yellow and grow in long tendrils. Fruit for the mustard tree is purple, with pink and purple seeds.

Uses

Mustard tree branches are used as toothbrushes in some rural communities, as the branches contain ingredients that resist bacteria and plaque. The fruit is edible and contains many nutrients. The seeds are also edible. The tree is used for shade, and because of its low growth height the mustard tree makes an ideal landscaping tree. The tree shoots are also edible and feed people and animals.

Climate

The mustard tree originates from Persia. It grows best in hot, dry climates. The ideal soil for the mustard tree is sandy and well-drained. The mustard tree can grow in U.S. hardiness zones 7 to 11. Humid temperatures and climates may stunt the growth of the tree or cause mold problems.

Care

Provide the tree with well-drained soil. The tree does not need watering, nor does it require many nutrients for healthy growth. Regular, well-drained garden soil is enough to provide the tree with a healthy life. The fruit should be harvested as soon as it is ripe. Prune any dead branches in summer.

Names

The official name of the mustard tree is Salvadora persica. The tree is also known as the toothbrush tree because of its history as a tool of dental hygiene. The name mustard tree comes from the color of the blossoms. In Arabic the tree is called the Aarak tree.

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