Gruyere Cheese Alternative

Originating from the countryside of Switzerland, Gruyere cheese is well-known for its nutty flavor and wonderful melting capabilities. Though it's found in many cheese specialty shops and supermarkets, many home chefs do not keep Gruyere cheese on hand. Fortunately, several alternative cheeses can replicate its taste.

Gruyere

In order to find a proper alternative to this cheese, it is important to understand its flavor composition. Similar to Emmental cheese, Gruyere is made from raw cow's milk. In the past there were small holes in Gruyere, but today, the process of making this cheese is so controlled that there is not enough raw milk bacteria to make these holes. The majority of Gruyere cheese has been aged for 8 to 10 months. These long aging time benefits the melting capabilities of Gruyere. The cheese's high cream content and dense texture makes it the perfect cheese to use for onion soup and gratins. Traditionally speaking, real fondue is made with Gruyere cheese. It has a nutty, salty taste with undertones of fruits like apples and pears. The high butterfat-to-moisture ratio makes this one of the most popular cheeses for cooking.

Alternatives

When Gruyere is not available, use an alternative like its closest cousin, Swiss Emmental. These cheeses are made similarly from nearby regions. It is often used in Reuben and croque-monsieur sandwiches. The one drawback is that it has a lower butterfat that Gruyere and will not melt cohesively. Likewise, Jarlsberg Swiss is a good Norwegian cheese to use as a substitute. For those who may be put off by the pungent flavor of Gruyere, Jarlsberg is a good alternative for melting. Some people swear they can replicate the flavor of Gruyere by melting fontina and Parmesan together. Fontina is a mild Italian cheese that has good melting capabilities. To get that nutty flavor of Gruyere, it's best to use some Parmesan for that nutty flavor. Avoid purchasing cheese that is labeled "Italian hard cheese"; this is not the Parmesan that is made in Italy.

Vegan Cheeses

It can be frustrating to find a great recipe that includes cheese if you are a vegan, are lactose or gluten intolerant, or watching your weight. Fortunately, there are a wide variety of cheeses you can use. Galaxy Foods offers a cheese made out of rice milk. Their cheeses contain no casein, lactose, soy or gluten. This company also has a soy cheese that comes in mozzarella and Parmesan. Another popular brand is Follow Your Heart. This company is located in Los Angeles, but their cheese can be found in specialty food stores around the country. Their mozzarella is completely vegan and contains no casein. Always look at the label when buying soy cheese. A lot of products contain the milk derivative, casein. Certain brands of cheeses are more difficult to melt than others, so always experiment to find a brand you like.

Tags: Gruyere cheese, cheese that, flavor Gruyere, melting capabilities, nutty flavor, lactose gluten, Parmesan that

What Are Mashed Potato Flakes

Mashed potatoes made from flakes can equal fresh potatoes in flavor.

The nutritional value of the potato, its flavor and its ease of cooking, has made it the most popular vegetable worldwide. It is said the average American consumes 117 pounds of potatoes each year. The potato has four popular varieties: russet, long white, round white and round red. It is served many ways, including baked, deep fried, hash browned, as potato chips and mashed. For a quick serving, mashed potatoes can be made from potato flakes.

Making Potato Flakes

Potato flakes are cooked mashed potatoes with most of the water removed. The most common commercial process is drum drying. The potatoes are washed, peeled, cut into slices and steam cooked until a potato slurry is formed. The slurry is put in a heated drum, where it is dehydrated. The resulting dried mixture is scraped from the drum with a mechanical "doctor knife." The dried potatoes are now in the form of flakes.

Packaging and Storage

Potato flakes are packaged in boxes or plastic pouches. The standard size is a one pound package, which provides nine servings of prepared mashed potatoes. When purchased and taken home, an unopened package of mashed potato flakes should be stored in a cool, clean, dry place. Once opened, the unused potato flakes should be kept in an airtight plastic or glass container or zip-lock bags. Check the "Best By" date on the package.

Preparation

Mashed potato flakes are prepared by adding a measured amount of dry flakes to an equal amount of boiling water. Usually margarine and milk are added to the water. Some potato flakes are marketed with additional flavoring, such as onion, garlic, chives and butter. The flakes can also be used in a variety of recipes, including potato pancakes, bread, and thickening for soups, sauces or stews.

Nutrition

Mashed potatoes made from dehydrated flakes have more sodium and slightly less dietary fibre than natural potatoes. Otherwise, instant mashed potatoes have the same nutritional values as mashed fresh potatoes. A one cup serving of mashed potato contains about 17 mg of Vitamin C, as well as about two-thirds starch by dry weight, with smaller amounts of protein, potassium, calcium, iron, phosphorus.and vitamins A, B6 and P. Potatoes are very low in Cholesterol.

Tags: made from, potato flakes, potatoes made, potatoes made from, flakes equal

Make Strong Drinks With Vodka

When mixing your own vodka cocktails, you can add more vodka than a bartender might at a restaurant or bar. For those who want their drinks stronger, experiment with the drink recipe until you find the taste you want. The taste also depends on the type of vodka. A cheap vodka usually has a less desirable taste than the more expensive brands. Try different amounts of vodka until you find a recipe that works best for you.

Instructions

General Mixing

1. Pour all the ingredients of the mixed drink into the shaker or glass.

2. Fill the shot glass with vodka. Pour the vodka into the drink.

3. Close the shaker and shake it for 15 seconds. Pour the drink into a glass. Stir the vodka with the other liquid if you don't use a shaker.

4. Sip the drink. If you want it stronger, pour it back into the shaker. Fill the shot glass with vodka and repeat the mixing process.

Screwdriver

5. Measure out one cup of orange juice. Pour it into a glass that contains three to five ice cubes.

6. Pour one shot of vodka. Pour it into the orange juice.

7. Pour another shot of vodka. Add it to the orange juice. Drink.

Tags: orange juice, drink into, Fill shot, Fill shot glass, glass with

Choose Mangos

The mango is a wonderfully healthy and deliciously sweet fruit, providing vitamins C, A, E, and essential B vitamins, as well as other vital nutrients, including calcium, potassium, iron, and magnesium. However, in order to best enjoy this tropical delight, you've got to know choose a good mango.

Instructions

1. Decide when you want to eat the mango. If you want to eat it within a day or so, you'll want to choose a riper mango. If you plan on storing your mangoes for a few days, or want to to make sure to have enough until your next shopping trip, you'll want to choose those that are less ripe or in differing stages of ripeness.

2. Look for mangoes with smooth, unblemished skin, without bruises. Bruised areas will promote spoiling. Those with excessive freckling are also prone to going bad quickly. Avoid those that have a dull look to them. While green mangoes are favored in some recipes for, out of hand eating, it is best to choose mangoes that are starting to turn reddish in color. Deep red can be an indication of being over-ripe, so mangoes of that color should be checked further before purchasing. If you see even the slightest hint of wrinkling in the skin, the mango is beyond its peak flavor point and on its way to spoiling.

3. Smell them once you've selected a few nice looking mangoes. A sweet, but not cloyingly sweet, scent is what you want. Those with a too heavily sweet smell are close to being too ripe, and will probably be starting to turn brown inside. Those without even a hint of smell to them are not a good choice, even for storing, as if it were picked too soon, it may never ripen correctly. If you are trying to choose mangoes that will last until your next shopping trip, choose those with a light scent around the stem area.

4. Feel each one after you've separated out some nice looking, sweet smelling mangoes. You are checking to see if they feel too soft. A mushy feel means that the mango is past its prime eating time. A ripe mango at peak flavor should have a bit of give to the surface, but will still retain a bit of firmness. If the skin feels sticky or you see juice on the skin, put it back. It is too ripe and will soon spoil.

5. Buy your mangoes. Make sure that the checkout person doesn't bang your mangoes around and take care to treat them gently, preventing bruises that will cause spoiling.

Tags: mangoes that, your mangoes, your next shopping, choose mangoes, choose mangoes that

My Lettuce Plants Are Wilting

Lettuces are part of the sunflower family.

Lettuce is a cool-weather crop that can be easy to grow, depending on which type you choose. Loose-leafed varieties are the easiest, while crispheads pose more of a challenge. Lettuces don't like hot sun. If you're planting a summer crop, try planting them in the shade of tomatoes or cucumbers. Lettuce plants are prone to a handful of problems that can make them wilt.

Aphids

Lettuce may wilt during the day, or even die, when under heavy attack by the lettuce root aphid. In addition, the developing heads remain soft. Lettuce root aphids are small, soft-bodied insects that are yellowish or white. Look for them on the roots, along with a white wooly material. Control aphids by planting resistant species and removing Lombardy poplars from the area, because these aphids overwinter on that tree. Before replanting infested soil with another lettuce crop, till the soil deeply and let it thoroughly dry. Insecticides are ineffective against this insect, but applying imidacloprid when you plant your lettuce may help prevent an attack.

Bottom Rot

Bottom rot is a fungal infection that causes the outer lettuce leaves to wilt. Rust-colored or brown spots appear on the leaf petioles and midribs and a brownish liquid can seep from them. During warm, wet weather, the fungus may infect the leaf blades and the entire head can turn slimy brown. Lettuce is infected with bottom rot when the lower leaves touch the soil, so growing lettuce on a 4-inch-high by 6-inch-wide ridge helps prevent this disease, since ridges keep the bottom leaves off the soil. Fungicides can be applied to help control bottom rot. Infected fields should be plowed after harvest to bury debris.

Sclerotinia Drop

Sclerotinia drop is a serious fungal disease that causes lettuce plants to collapse in just two days. Early symptoms include wilted outer leaves and the appearance of a water-soaked area on the stem, near the soil line. Leaf bases rot as the fungus grows in them. Inner leaves turn slimy. During moist weather, a white fungal mass appears over the entire head. To prevent sclerotinia drop, plant lettuce in well-drained soil and avoid watering them from overhead. Don't crowd plants, and rotate crops with small grains because they don't host this fungus. If you have a small garden, you can remove infected plants to keep the disease from spreading to other plants. Plow debris under the soil as soon as you've finished harvesting.

Fusarium Wilt

Fusarium wilt is a fungal infection that causes seedlings to wilt and die. A reddish-brown streak that runs from the top of the taproot to the outer layer of the crown appears in mature plants, and older lettuce heads may suffer from tip burn. Other symptoms include yellow leaves and brown or black streaking of the tissues that provide water to the leaves. Fusarium wilt can spread in soil and water that's been contaminated. There is no way to effectively control this disease except by not planting head lettuce in infested fields for several years and by not moving soil from an infested field into another area.

Ammonium Toxicity

A buildup of ammonium in the soil causes young lettuce plants to wilt when the soil's wet or compacted. In addition, plants become stunted. Older leaves may yellow and turn brown. Only individual plants are affected. Other plants in the garden show no symptoms. Examine the roots to determine if you have a problem. In the early stage of toxicity, the central core of the taproot will be yellow or light brown. Later it becomes dark brown or red. Sometimes a cavity forms in the core. Lateral roots may have blackened tips and the outside surface of the root may be cracked and turn yellow or light brown. Avoid using nitrogen fertilizers that contain ammonium.

Tags: that causes, entire head, fungal infection, fungal infection that, Fusarium wilt

Cook An Easy Roast Beef Crock Pot Recipe

Use chuck, brisket, top round, bottom round or rump to make pot-roast.

When cooked properly a roast beef from the crock pot is moist and tender. Plus, this method of cooking typically requires very little prep time and generally the meal is ready to serve right out of the pot. To make an easy crock pot roast beef you need a liquid, so the meat doesn't dry out while it is slow cooking. You will also want to add something to enhance the flavor of your meat.

Instructions

1. Place your roast beef in the crock pot. Sprinkle half of the envelope of dry onion soup mix over the top of your roast beef.

2. Pour the entire can of cola over your roast beef. Sprinkle the remaining dry onion soup mix over the roast beef.

3. Put the lid on your crock pot and turn it on. Set it to high and cook your roast beef for four hours, or set it to low and cook your roast beef for eight hours. Longer cooking times over lower heat yield meat that is more moist and tender.

4. Rotate your roast beef half way through the cooking time. Remove roast beef from the crock pot when the cooking time is done. Let the roast beef rest for 10 minutes before slicing it for eating.

Tags: roast beef, your roast beef, your roast, beef from, beef from crock

Make A Bacon Cheesesteak

Cheesesteaks offer a number of flavors and potential ingredients that complement the flavor.

Philly cheesesteaks are a long-standing signature meal, representing Philadelphia tradition. South Philly battling cheesesteak restaurants such as Pat's King of Steaks and Geno's Steaks are renowned for using different meat-slicing techniques and toppings to separate themselves from their competition. The cheesesteak culture coined the terminology "wit," for customers to specify their order for a cheesesteak with cheese whiz and fried onions. You can create your own variation on the customary cheesesteak at home by topping it "wit" bacon for a crispy texture under your cheese sauce.

Instructions

1. Heat 2 tbsp. of oil and melt 2 tbsp. of unsalted butter in a skillet on medium heat. Preheat your oven to 350 degrees Fahrenheit, if you enjoy a crispy hoagie roll for your bacon cheesesteak.

2. Chop 1/4 lb. of cremini mushrooms and cut 3/4 of an onion, half of a green bell pepper and half of a red bell pepper into thin slices. Cut chili peppers such as poblanos, if you desire a spicy flavor. Add the vegetables to the skillet and saut them on medium heat for 30 minutes until they caramelize and soften.

3. Cut an opening in a foot-long hoagie roll or Italian loaf. Toast the bread in the oven for three to five minutes, if a crispy texture is desired. Do not place the roll in the oven if you want a soft bread consistency.

4. Cut ½ lb. of beef tenderloin into thin slices. Heat a griddle on high heat. Add 1/8 tsp. of salt, 1/8 tsp. of pepper and 1 tbsp. of olive oil to a bowl. Stir the mixture. Dip the tenderloin slices into the mixture to marinate them.

5. Place two to three strips of bacon on one side of the double-burner griddle. Cook the bacon for two minutes on each side until it gains a crispy texture. Line a plate with a paper towel and place the bacon on the paper towel to absorb the fat.

6. Heat your provolone or cheddar cheese sauce in the microwave or in a saucepan on high heat for one minute.

7. Add the tenderloin slices to the griddle and cook for 30 seconds, flipping the steak with a spatula for even cooking. Chop the steak into smaller pieces with the tip of your spatula and a knife, if you prefer the texture of chopped steak-style cheesesteaks. Add the mushrooms, onions and peppers to the griddle and toss the ingredients with the steak, cooking for 30 seconds longer.

8. Place your bread roll on a plate. Stuff the steak and vegetables into the opening. Place your bacon strips on top of the steak and vegetables along the length of your sandwich. Ladle cheese sauce on top of the ingredients.

Tags: cheese sauce, crispy texture, bell pepper, high heat, hoagie roll, into thin

Make A Breakfast Casserole

Maybe you're short on time in the mornings, or you're having company staying over and would like to give them a wonderful breakfast that's a little off the beaten path. Whatever your reason, breakfast is the most important meal of the day. Make this breakfast casserole the night before, then just pop it in the oven the next morning for an easy, warm and filling meal to start your day.

Instructions

1. Brown sausage in skillet, crumbling it as it cooks. Add poultry seasoning to the meat as it cooks.

2. Toast bread cubes on a baking sheet in a 450 degree oven for a few minutes. While the bread cubes are toasting, spray a 9 by 13 inch pan with non-stick spray and set aside.

3. Add sausage and toasted bread to a large mixing bowl with the cheese, mustard powder and salt. Mix all ingredients.

4. Beat eggs in a small bowl, adding a small amount of water if necessary to help make the eggs mix well.

5. Pour eggs over the sausage mixture and mix all ingredients thoroughly to coat everything with egg then transfer to the greased baking dish.

6. Cover with foil and place in the refrigerator overnight to make for easy morning preparation.

7. Heat the oven to 350 degrees in the morning and bake the breakfast casserole for 40 minutes, leaving the foil on the dish. Remove the foil after 40 minutes and continue to bake for another 20 minutes or until the casserole is set.

Tags: bread cubes, breakfast casserole

Calories In A Small Caesar Salad

A small Caesar salad can make for a nice start to a meal.

A small Caesar salad is a common appetizer or start to a meal. Consisting of roughly a cup of Romaine lettuce, a few croutons, dressing and grated Parmesan cheese, this small salad can pack a ton of calories, depending on the ingredient choices and amounts of each.

Size and Portion

The size of the salad is important and directly affects the overall calories. The amounts of the individual ingredients will also affect the overall calories, however, so simply measuring the salad is not as accurate. If the Caesar salad consists of about one cup of Romaine lettuce, one tablespoon each of Parmesan cheese and Caesar salad dressing, and a half dozen croutons (about 1/2 ounce), the calories are easily calculated.

Individual Calories Add Up

The calories for one cup of Romaine lettuce will be the least damaging of all the Caesar salad ingredients, at only eight calories or so. One tablespoon of grated Parmesan cheese brings about 22 calories to the Caesar salad as well. Croutons will vary in calories depending on the brand, but the average packaged croutons will add around 70 calories for half an ounce of seasoned croutons, or about 60 calories for half an ounce of plain. Depending on the dressing, regular Caesar salad bottled dressing typically adds about 80 calories. For these ingredients and quantities, the small Caesar salad would contain between 170 and 180 calories.

Options for Cutting Calories

Calories can be cut by using a light dressing or simply tossing with a little olive oil and lemon juice. Light dressings, however, also often include high-fructose corn syrup and hydrogenated oils, which are frowned upon by many of today's health-conscious individuals. Using the traditional, regular-calorie Caesar salad dressing is fine, even if trying to cut calories; simply have the dressing on the side, and rather than topping the salad with it, dip a bit of each bite into the dressing. Surprisingly, this will allow for use of well under a tablespoon of dressing.

Tags: Caesar salad, about calories, Parmesan cheese, Romaine lettuce, small Caesar

Make A Dip Station

Dips are ideal for entertaining large groups of people. A dip station with numerous types of dip (from hummus to seafood) and dipping items (from pretzels to fruit) will be a guaranteed party hit that won't bust your budget.

Instructions

1. Decide what types of dip you want to serve. An ideal amount would be four different kinds, which offers variety but won't overwhelm you or your guests. Go for a variety of flavors and textures: chili cheese dip, garlic hummus, guacamole, herb cheese spread, crab dip, salsa mixed with Thousand Island dressing, chive or smoked salmon cream cheese, fruit yogurt or marshmallow cream (for fruit and chocolate).

2. Decide what types of food you want to match up with the dips. Vegetables such as broccoli, carrots, radishes and celery are versatile options. You can use sliced fruit and berries in yogurt, cream or marshmallow cream, or melt chocolate and dip the fruit in that. Other dipping items include potato chips, tortilla chips, chunks of bread or sliced pita bread, or mini hot dogs or hamburgers.

3. Set up a table in an area that's not right in the middle of the social action, but can be seen and accessed easily. Spruce it up with a colored tablecloth and some flowers or greenery.

4. Keep plates of ice under the bowls for cold dips. Use crock pots for dips that need to be kept warm.

5. Provide small plates or paper plates, along with napkins and eating utensils.

Tags: Decide what, Decide what types, dipping items, marshmallow cream, what types

Make Clear Chicken Soup

Clarified and Non-Clarified Broth

A marvel of less-than-modern medicine, the restorative powers of chicken soup are legendary. As the ultimate comfort food, it can be chock full of chicken and vegetables, but the broth alone enhances the flavor of meats, stews, pastas, rice and side dishes. If your aim is to use the soup without visible ingredients, clarify the broth before adding it to your favorite recipes.

Instructions

Chicken Broth Clarified

1. Remove the innards from a full chicken and submerge it in water or prepared chicken broth. The chicken flavor will be stronger from a broth-based recipe, but some prepared broths contain large amounts of sodium or monosodium glutamate.

2. Add onion, carrots, celery and parsley.

3. Cover pot and bring to a boil. Reduce heat and allow to simmer for one hour.

4. Remove chicken and vegetables and skim off fat.

5. Strain broth through sieve.

6. Combine 1/4 cup cold water with egg white and broken shell. Add to strained broth and bring to a boil.

7. Remove from heat and allow to cool slightly.

8. Strain broth through cheesecloth-lined sieve and discard egg and shell pieces.

Tags: bring boil, broth through, chicken vegetables, full chicken, heat allow, Strain broth, Strain broth through

Steak Pasta Salad

Take this classic barbecue and picnic staple from side dish to main attraction with grilled steak strips.

Take an ordinary pasta salad and add steak for a healthy, but hearty, protein-packed meal. Grilled steak strips take the place of ham or deli meat, and combine with pasta, veggies and a tangy, light dressing to make a filling barbecue side, picnic dish or cool summertime dinner.

Instructions

Preparing the Dish

1. Combine olive oil, red wine vinegar, minced garlic, dried basil, dried oregano, salt and pepper in a medium bowl.

2. Place steak in a zip-top storage bag and pour 1/3 of the dressing mixture into the bag, coating steak. Marinate steak in the refrigerator for 15 minutes minimum.

3. Combine cucumber, bell pepper, corn kernels, cherry tomatoes, olives and red onion in a large bowl.

4. Mix cooled pasta into the chopped veggies and pour in remaining dressing mix. Stir well, cover and refrigerate for at least 15 minutes.

5. Preheat the grill.

6. Remove steak from storage bag and grill, uncovered, over medium heat for 9 to 10 minutes on each side.

7. Let steak rest for 5 to 10 minutes, and then cut into strips or bite-sized pieces.

8. Mix into pasta salad, serve and enjoy.

Tags: pasta salad, steak strips

Make A Fondant Pumpkin

Fondant pumpkins are edible 3-D art, perfect for embellishing an autumn-, Thanksgiving- or Halloween-themed cake.

Pumpkins are quintessential icons for autumn-themed decor. Sculpted fondant pumpkins on your next Thanksgiving or Halloween cake or dessert tray will bring lots of "oohs" and "aahs." With only slight modifications, sculpting edible 3-dimensional fondant art is similar to working with modeling clay. Since its essential ingredients are sugar and water, fondant can become sticky as you mold it. For this reason, many decorators like to cover their work surfaces with silicone baking mats. While expert cake decorating can take years of practice, beginners can achieve a professional-looking effect with this easy-to-use medium.

Instructions

1. Sprinkle a light dusting of cornstarch on a smooth, clean work surface. Place your fondant, roughly the size of your finished pumpkin, on the cornstarch. Using your hands, knead the fondant for a few minutes until it is soft and pliable. If the fondant begins to stick to the work surface, lift it and dust a little more cornstarch onto the surface before you continue kneading. Using a toothpick, place 3 or 4 drop-size bits of orange food coloring on the fondant. Knead to evenly distribute the food coloring. If necessary, add more coloring and knead until the fondant reaches the desired color.

2. Roll the fondant into a ball. Squeeze the ball of fondant to make the desired pumpkin shape. If the pumpkin will be resting on a flat, hard surface, flatten its bottom, or blossom end, slightly. Using a ball-shaped fondant-sculpting tool or your fingertip, make a depression in the top of the ball of fondant. This will be the stem end of your pumpkin. With a pointed sculpting tool, trace 8 to 10 lines from the stem end to the blossom end of the pumpkin. The lines do not have to be evenly spaced, nor precisely parallel. Deepen and smooth the lines on the pumpkin.

3. Set the pumpkin form aside. Knead a small amount of fondant until it is soft and pliable. Add a small amount of green food coloring for the pumpkin's stem and leaves. Knead until the food coloring is well distributed. Separate the fondant into 2 balls. One will be used for the stem and the other for leaves.

4. Roll a piece of fondant between your palms to form a thick rope-like shape. Place the rope on your work surface and roll 1 end so it is narrower than the other. Trim the pumpkin stem to the desired length. For a realistic appearance, use a toothpick to make lines or ridges lengthwise along the stem.

5. Use a little water on a small paintbrush to slightly dampen the thick end of the stem and the indention in the stem end of the pumpkin. Lightly press the stem into the indentation. Arrange the stem on the top of the pumpkin.

6. Apply more cornstarch to the work surface. Flatten the last ball of green fondant on the cornstarch. Dust a little more cornstarch on the top of the fondant. Using the rolling pin from the sculpting kit or the side of a smooth drinking glass, roll the fondant to 1/8 inch to 1/4 inch thick. Trace the outline of your pumpkin leaf or leaves onto the rolled fondant. Cut out the shapes with a sharp knife. If needed, smooth the edges with a sculpting tool or your fingers. Use a toothpick or sculpting tool to trace the veins of the leaves.

7. Dampen the leaves slightly where they will contact the pumpkin and lightly press in place. Give the finished pumpkin a few minutes to rest so the stems and leaves will fully adhere to the pumpkin before transferring it to your cake or dessert tray.

Tags: food coloring, work surface, more cornstarch, sculpting tool, ball fondant

Make Basic Cheese Enchiladas

The zesty sauce in this recipe can be used for most types of enchiladas. This should feed four to six people depending on appetites.

Instructions

Making the Sauce

1. Bring the chiles and water to a boil in a gallon-sized pot. Remove from the heat and let cool.

2. Remove the chiles from the water. Save the water for pureeing.

3. Puree the chiles and garlic in a food processor. Add enough water to the food processor to give the puree a gravy-like consistency.

4. Heat 2 tbsp. lard or canola oil in a saucepan over medium-high heat and add the flour while constantly stirring. Add chile puree, garlic powder and salt.

5. Simmer 15 minutes, stirring occasionally.

Making the Enchiladas

6. Preheat oven to 350 degrees F.

7. Heat the remaining lard or canola oil in a small saute pan over medium-high heat. Using tongs, dip a tortilla quickly in the oil and place on a sheet pan.

8. Sprinkle an ounce or two of the jack cheese in a line across the middle of the tortilla. Starting at the edge of the tortilla that is directly across from the line of cheese, roll the tortilla until it just folds over itself.

9. Place the filled tortilla with the flap down in a glass casserole dish just large enough to accommodate 12 enchiladas in a single layer. Repeat this process until all tortillas and cheese are used.

10. Pour enough chile sauce over the tortillas to just moisten the entire surface. Bake for 20 minutes uncovered.

11. Remove from oven and sprinkle with the queso cotija.

12. If desired, garnish the enchiladas with shredded iceberg lettuce, chopped plum tomatoes and chopped green onions.

Tags: food processor, lard canola, medium-high heat, over medium-high, over medium-high heat, Remove from

Make Juneberry Jam

Juneberries can be made into jam sweetened with agave nectar.

A summertime berry that is akin to the apple, the blue-black to red juneberry grows throughout the U.S. and Canada in a diverse range of habitats, from hillsides to apartment complex grounds. Not a commercial berry, the juneberry must be hand-picked; your reward will be an abundance of strong flavored fruits that taste of almonds and pears. Because juneberries contain pectin, you do not need to use a pectin additive in a juneberry jam recipe.

Instructions

1. Mash the juneberries in a large pot on the stove with a potato masher or other device.

2. Set the heat to low to coax the juices out of the juneberries and soften them.

3. Place the sugar and water into the pot and bring to a boil while stirring constantly.

4. Add the lemon juice and zest and return to a boil.

5. Cook for 15 minutes until thickened, stirring all the time.

6. Pour into hot sterilized jars, so that there is 1/4 inch clearance on top. Clean the rims and tighten the lids. Place the jars in a boiling water bath for 10 minutes.

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Make Homemade Broth For Chicken Noodle Soup

You can make chicken broth or stock at home and store it in the freezer for later use. Homemade chicken broth is much more flavorful than store-bought, plus it fills the house with a wonderful aroma while it cooks. It's also a great way to use leftovers.

Instructions

Making Homemade Chicken Broth

1. You can make chicken broth with the leftover bones and meat of a whole chicken that you've had for dinner. You can also use whole pieces of chicken, if you want stewed meat for another use. Whichever you use, you want about two pounds of meat and bones for the base of your broth.

2. The vegetables and herbs that you add to your broth will enhance the flavor. If you cook only the chicken and some onion and garlic, you will have a fine, simple broth, but you may want to add other vegetables and herbs for a more complex flavor. Carrots, celery, onion and garlic will make a tasty, traditional broth. You can also use whatever vegetables you have that are about to go bad, just keep in mind that whatever you put in will change the flavor. You can add bell peppers, cabbage, fennel, greens like kale or swiss chard, asparagus, broccoli and so on. Whatever you are using, just chop coarsely so that everything will fit into the pot. There's no need to chop into small pieces, as you will be discarding most of the vegetables once the broth has cooked down.

3. If you have fresh herbs on hand, they are always recommended over the store-bought, dried versions. Use any combination of the following to flavor your broth: rosemary, marjoram, basil, thyme, oregano and bay leaves. If using fresh, about a tablespoon of each, coarsely chopped, is enough, except for the bay, for which you only need one leaf. For dry herbs, reduce to about a teaspoon of each.

4. Place your chicken in a large pot, adding the coarsely chopped vegetables and herbs, then cover with water. Turn the heat on high and bring to a boil, then reduce the heat to a simmer. Add salt and pepper to taste.

5. If you are using whole pieces of chicken and want to use the meat for something else, then remove the chicken after 30 minutes or so, checking that the meat is cooked all the way through. Once the chicken pieces have cooled, remove the meat from the bones and return the bones to the pot to continue simmering for another hour and a half. If you are using leftover bones and meat, then just simmer the whole thing for two hours. Taste occasionally and add more salt and pepper if needed.

6. After your broth is finished, turn it off and let it cool for a while. Strain through a collander and discard vegetables and chicken bones. The broth can be kept in the fridge overnight, but if you're not using it immediately, it should be frozen. Pour the finished broth into freezer-safe containers and once it has cooled completely, freeze until needed.

Tags: your broth, vegetables herbs, bones meat, chicken broth, chicken want, coarsely chopped

Make Chorizo And Potato Tacos

This is a great meal to make on those days when you don't have much time. Serves 6.

Instructions

1. Sprinkle each tortilla with a few drops of water and put into one stack. Wrap the stack in foil and put in the oven at 250 degrees F.

2. Cut the chorizo into small pieces and put in a large skillet with 1 tbsp. oil over medium heat. Cook until the oil starts to turn red.

3. Remove the chorizo to a plate lined with paper towels to drain the excess oil. Add the potatoes to the skillet.

4. Cook the potatoes, stirring occasionally, until they are quite soft. Add the salt and pepper and chorizo back to the pan. Keep warm over low heat.

5. Heat the remaining oil in a small saute pan over high heat.

6. When the tortillas are hot, place one on a large plate and put 2 or 3 large tablespoons of the chorizo and potato mixture in a line across the middle of the tortilla. Leave about 1/2 inch of space between the ends of the line and the edge of the tortilla.

7. Bring the edges opposite the line of chorizo and potatoes together and hold together with a pair of tongs. Lower the folded end of the tortilla into the pan of hot oil and hold there until the tortilla is firm.

8. Once the folded end of the tortilla is firm, you can lower one side of the tortilla and then the other to cook them in the oil. Remove the cooked taco to paper towels to drain.

9. Repeat with the remaining tortillas. Garnish with the cheese, lettuce, tomatoes and salsa.

Tags: folded tortilla, paper towels, paper towels drain, tortilla firm, towels drain

Make A Delicious Lowcalorie Margarita

Devil in disguise: A frozen margarita from a restaurant can have an many as 900 calories.

Whether you're out for a night on the town with friends or entertaining at home, the margarita is a popular drink providing a refreshing and tangy treat. Unfortunately, most margaritas are loaded with sugar and calories threatening both your figure and overall well-being. The average margarita can have from 300 to 900 calories depending on the size and ingredients, which can turn your once refreshing treat into a diet disaster. But by altering some of the basic ingredients, you can make your own delicious low-calorie margaritas and send any pending feelings of guilt packing.

Instructions

Version 1

1. In a large glass or cocktail shaker combine lime juice, artificial sweetener, water and orange extract. Stir with a long spoon.

2. Add tequila to taste. Slowly add the ice cubes to prevent splashing. Shake in the cocktail shaker or stir with long spoon.

3. Pour a layer of coarse salt onto a small saucer. Rub one of the lime wedges around the rim of the margarita glass. Flip the glass over and gently dip the rim of the glass into the coarse salt. Twist lightly to ensure that the salt coats the entire rim.

4. Using the bar strainer or the back of the large spoon strain the liquid into the margarita glass. Alternately serve over ice or blend in a blender for a frozen variation. Garnish with a lime wedge.

Version 2

5. In the large glass or cocktail shaker, mix diet lemon-lime soda, lime juice, and packets of sugar-free lemonade powder.

6. Add tequila to taste. Slowly add ice cubes to the mix. Stir with a long spoon.

7. Proceed with steps 3 to 4 of version 1.

Tags: cocktail shaker, long spoon, with long, with long spoon, coarse salt, glass cocktail, glass cocktail shaker

Buy Whole Grains For Home Milling

Thanks to the availability of home grain mills, buying whole grains for home milling has become a simple process with lasting benefits. Those who buy whole grains for home milling save money and enjoy gourmet-like baking and superior nutrition. A stash of whole grains can be a hedge against emergency and food shortage, as properly stored whole grains last indefinitely.

Instructions

1. Locate a good source for whole grains for home milling. Look for whole grains at health and natural food stores, food co-ops and online. Contact your local natural bread store or bakery and ask if they mill their own flour. If so, you may be able to buy grain in bulk through their source.

2. Find out if Bread Beckers, Frankferd Farms, Quail Cove Farms, Wheat Montana or other natural food sources have co-ops or deliveries in your area. If so, find out become a customer and plan to place an order for whole grains for home milling.

3. Determine which types of whole grains best suit your needs. If you like to bake heavy wheat loaves, try hard red wheat. For lighter loaves, buy white wheat, which is a whole grain with a lighter texture and flavor. If you want to try making sourdough bread, look for rye. To make Irish oatmeal, buy whole oats and coarsely grind, or crack, them to make porridge.

4. Order a large quantity of whole grains at a time. Buying in bulk (usually 45 lbs. and up) saves money and gives you a great value. Be sure that you have buckets with tightly sealing lids to avoid attracting pests. Often, you will be able to purchase the buckets from the grain supplier.

5. Experiment with milling at different textures--very fine for pastries, course for cereals--after locating and purchasing whole grains for home milling.

Tags: whole grains, grains home, grains home milling, home milling, whole grains home

Grill Salmon On A Plank

Grilling with cedar is similar to smoking because the wood imparts its flavor into the fish as it cooks. Many grocery stores sell grilling planks in the fish section, but untreated cedar boards from the lumber yard work just as well--and may be cheaper.

Instructions

Indirect Grilling Method

1. Soak cedar plank, in salt water, for at least 2 hours.

2. Set up the grill for indirect grilling and heat to medium-high.

3. Blend the garlic and olive oil together in a food processor or with a hand blender.

4. Rinse the salmon in cold water, pat dry and season both sides with salt and pepper.

5. Lay the salmon, skin-side down on the cedar plank and brush the garlic mixture over the top and sides. Layer lemon slices on top of each piece of fish then place a rosemary sprig on top.

6. Place the cedar plank in the center of the hot grill grate, away from direct heat.

7. Cover the grill and cook for about 20 to 30 minutes, or until internal temperature of the fish reaches 135 degrees F.

Direct Grilling Method

8. Set up cedar plank and prepare the fish and seasoning as in steps 1 through 4 above.

9. Set the grill to medium and place the plank directly on the hot grate. Leave it on the grate for 3 to 4 minutes, or until it starts to smoke.

10. Season the fish as in Step 5 above and set aside while the plank heats.

11. Once the plank starts to smoke, turn the plank over and place the seasoned fish on top.

12. Cover the grill and cook until the fish reaches an internal temperature of 135 degrees F.

13. Check the plank continuously. If the edges start to burn, spritz with water or move the plank to a cooler part of the grill.

14. Move the entire plank to a serving dish and serve directly from the plank.

Tags: cedar plank, Cover grill, Cover grill cook, fish reaches, grill cook, Grilling Method, internal temperature

Bottle Bbq Sauce

Homemade sauce is flavorful and nutritious.

BBQ sauce is a perfect addition to almost any type of meat. You can find BBQ sauce in a large variety of flavors in a grocery store, but they often contain unnatural preservatives and unhealthy ingredients. For this reason, many people choose to make their own BBQ sauce from scratch. Once the sauce is made, it must be stored in a sealed bottle for later use. When properly bottled and sealed, BBQ sauce can last up to a year.

Instructions

1. Wash the bottles in a dishwasher on the sanitize setting. If you do not have a dishwasher, wash the bottles in very hot water. Let the bottles air dry.

2. Fill the bottles with the BBQ sauce. Try to leave only ¼ inch of space between the sauce and the top of the bottle.

3. Screw the lids on the bottles as tightly as possible.

4. Fill a canner or large pot with water. The level of water needs to be at least 1 inch higher than the bottles.

5. Put the bottles in the water and place the canner or pot on the stove. Turn the heat to high and let the water boil for 10 minutes. Check the water level frequently to ensure it stays at least an inch above the bottles.

6. Remove the bottles once the water cools down. Store them in a cool, dark place for up to a year.

Tags: least inch, water level

Recipes

Smoked salmon recipe. Works great for smoking salmon, shrimp and other fish like catfish and northern pike. To prepare the salmon / fish you will have to brine them, try my article titled "Make Brine to Smoke Salmon, Fish & Shrimp - Recipe". Enjoy!

Instructions

1. If you have not brined your fish overnight yet, please see my article titled "Make Brine to Smoke Salmon, Fish & Shrimp - Recipe" before continuing on.

Smoking on the Weber is different from using a smoker. The Weber really winds up cooking the fish under very slow heat and heavy smoke. A smoker uses substantially less heat and less smoke but takes 3 times longer.

2. Heat and smoke control is important. I assume you'll be using a standard sized Weber. Light 5 coals stacked in the middle and wait until they turn completely white.

3. Then heap on (i.e., cover them) with dry chips, then cover them again with wet chips. The dry ones get the smoke going and the wet ones slow the process down and control the heat. If you're using a smaller Weber use fewer coals and more wet chips. In either case, do not put the fish directly over the coals. I used to put the coals in the center and the fish around the edges.

4. You'll know you're on track when you see smoke billowing out of the top port. Close the bottom ports down about 2/3. This helps to control heat.

5. You'll need to check the chips about every half-hour. Put on more wet chips when needed.

6. To get chips wet, soak them in water for an hour or two, even more if you can.

7. I used to be able to do a load of fish in 2 to 3 hours. But again, you have to check them about every half-hour. I would fork test them for firmness...and sample them from time to time, too.

8. Hickory wood produces strong smoke. Alder is milder. You can get a variety of wood chips at any of the sporting goods sections. Enjoy!

Tags: about every, about every half-hour, article titled, article titled Make, Brine Smoke, Brine Smoke Salmon, control heat

Buy A Pineapple

Learn pick the perfect pineapple.

Pineapples are a sweet source of vitamin C, but you cannot enjoy the benefits of this tasty fruit if you don't know select one at the store. The quality of a pineapple depends largely on the moment of harvest. Pineapples do not continue to ripen after they are picked, so it is important to know buy them. Fresh pineapple can be stored in the refrigerator up to five days.

Instructions

1. Check the color. Avoid buying a green pineapple because it may not have been fully ripe when picked and might not be as sweet. A good pineapple will be bright with a uniform color. The only place you want to see a different color on a pineapple is at the bottom. A yellowish base indicates that the pineapple was picked when the sugar inside developed so that it should be sweet.

2. Check the pineapple's shell. Pineapples should have a firm shell and should not have soft or dark spots.

3. Inspect the "eyes" of the pineapple; they should not be watering. If there is liquid leaking from the eyes, this indicates that the pineapple might be overripe.

4. Smell the pineapple. A ripe pineapple should have a pleasant fragrance. If you find a pineapple that doesn't have a pleasant fragrance it could mean that the fermenting process has begun and you should not purchase it.

5. Try to remove a green spike on the crown of the pineapple. If can be easily removed, it's a sign that the fruit is ripe.

Tags: should have, have pleasant, have pleasant fragrance, indicates that, indicates that pineapple, pleasant fragrance

Make A Mushroom Print

Making mushroom prints is fun because it's a lesson in art and nature at the same time. When it's done, you have a lovely, colorful print to hang on your wall. Go to the supermarket and choose the biggest, most interesting mushroom you can find and get creative.

Instructions

1. Protect your working area with a vinyl tablecloth or a layer of old newspapers.

2. Remove the stem of the mushroom, and if any of the outer edge of the mushroom is curling down around the gills, break them off carefully with your fingers.

3. Dab acrylic paint carefully on the gills of the mushroom, using any color you like. Use a separate brush for each color.

4. Press the painted side of the mushroom gently against the paper, and repeat once or twice, or as long as the paint lasts.

5. Continue making mushroom prints with different colors until the mushroom print is completed.

6. Cut the mushroom into smaller pieces to vary the print, if you like.

7. Allow the paint to dry completely, and spray the finished mushroom print with a coating of clear acrylic spray to preserve it.

Tags: mushroom prints

Remove Stains From Inside Of Wine Bottle

Sometimes when you reach the bottom of a bottle of wine, you may find stains on the inside of the bottle itself. If you need to reuse the wine bottle in any way, you'll likely want to remove these stains before doing so. You may want to also sanitize the inside of the wine bottle after you finish cleaning it. If you clean and sanitize your wine bottles, chances are good you'll remove any stains in the process and end up with a sanitary bottle you can reuse however you like.

Instructions

1. Drop two denture tablets into the bottle after you have filled it with warm water. This is what master sommeliers Sally Mohr and Wayne Belding recommend for getting stubborn wine stains off of glassware.

2. Rinse out the wine bottle and scrub with a bottle brush or similar tool.

3. Spray a sulfite solution into your wine bottle. Sulfite solutions are often called sulphatizers, and you can use them to sanitize the inside of the bottle.

4. Place the wine bottle upside-down and let it drain and dry. You can use a simple dish rack for this or a specially made bottle tree.

Tags: wine bottle, bottle after, inside bottle, sanitize inside, wine bottle

Use A Twosided Omelet Pan

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Omelets have been a breakfast delight for centuries. Make them with beaten eggs, milk or cream and salt and pepper. Add fillings such as ham, sausage, cheese, onions, peppers and pimentos. Fold the cooked eggs over the filling to complete this delicious dish. The hard part is getting the eggs to flip over without making a runny mess. Two-sided pans help cooks create the perfect omelet. All you need is the pan and some simple ingredients to get started. Add this to my Recipe Box.

Instructions

1. Wash and dry the two-sided omelet pan. If you wash it in the dishwasher, wipe a little bit of cooking oil on the inside of the pan before the first use.

2. Prepare your omelet filling before you start the egg batter. Chop or dice the mushrooms, ham, onion, olives and sausage on a cutting board. Gather up the ingredients and place them in a bowl. Sprinkle some shredded cheddar cheese on top and set the bowl aside for now.

3. Crack four eggs into a bowl and use a fork to remove the Chalazae, or the stringy white things from the egg yolks. Whisk the eggs briskly for one to two minutes.

4. Add 1/4 cup of fresh milk to the egg batter; salt and pepper to taste. Whisk until the seasoning and milk are thoroughly mixed into the batter.

5. Set your two-sided pan on the stove; turn the heat to medium high. Add 1/2 tbsp. of butter or margarine to each side of the pan. Wait until the pan heats up and the butter has melted and covered the bottom of the pan.

6. Pour half of the egg mixture into one side of the pan. Pour the other half of the egg mixture into the other side.

7. Add half of the filling to one side of the omelet pan, then add the other half to the other side.

8. Carefully fold one half of the two-sided pan over. This will close in the omelet and allow it to cook more thoroughly. Leave it in place for two to four minutes.

9. Open the pan back up and use a spatula or flipper to remove the omelet from the pan. Garnish the top of the omelet if desired.

Tags: half mixture, half mixture into, mixture into, other half, other side, salt pepper

Make Chicken Satay

This is a great party dish. Once the chicken is marinated, it's a snap. Serves six people.

Instructions

1. Mix the coconut milk, 2 tbsp. of the sugar, chili garlic sauce, fish sauce, red pepper flakes and coriander together in a large bowl. Slice the chicken breasts crosswise into 1/2-inch thick slices.

2. Add the chicken breasts to the marinade, mix well and cover. Place in the refrigerator for a minimum of 3 hours and as long as overnight.

3. Combine the peanut butter, tomato paste, remaining sugar, 1/3 c. water and hoisin sauce. Heat the oil in a small saucepan over high heat. When the oil is hot but not smoking, add the garlic and pepper flakes.

4. Stir frequently for 4 or 5 seconds and then add the sauce mixture. Cook, stirring constantly, for 3 to 4 minutes.

5. Remove the sauce from the heat.

6. Heat a grill to medium hot or preheat a broiler.

7. Thread the chicken on the skewers and grill or broil until just done.

8. Serve with the sauce alongside and the cilantro sprinkled over the top.

Tags: chicken breasts, pepper flakes

Melt Blue Cheese

Blue cheese comes in several different varieties.

Blue cheese is prized for its pungent, sharp flavor and is served alone, in salads or on top of hot meat such as steak right off the grill. Cheese made from cow, sheep or goat's milk can all be made into blue cheese. The specks of blue color in blue cheese is actually a mold called Penicillum roqueforti, which develops after a specific ripening process. The mold also gives blue cheese its sharp flavor and odor. Blue cheese can be hard and crumbly, or soft and creamy. Blue cheese can be melted to make a sauce or cream or melted on top of meat.

Instructions

Blue cheese sauce

1. Melt the butter in a sauce pan over medium heat and add chopped shallots if you prefer until they are soft.

2. Stir in the blue cheese crumbles, mashing with a fork into the butter until a paste forms.

3. Stir in the heavy cream and heat the mixture until just before it begins to boil.

4. Stir in the freshly ground black pepper and serve immediately.

Blue Cheese Butter

5. Combine the blue cheese and softened butter in a bowl.

6. Add the minced garlic and season to taste with salt and pepper. You may also add the minced shallot and chopped fresh parsley if that is your preference.

7. Slather the blue cheese butter mixture over hot steaks and serve.

Tags: Blue cheese, blue cheese, blue cheese, sharp flavor

Lemon Juice Health Benefits

Lemons are small, oval citrus fruits that have a yellow outer rind. Most people don't consider them to be a snack by themselves, but rind shavings (called lemon zest) and lemon juice are used regularly to enhance the flavor of foods. In addition to the great taste, lemons are good for you, too.

High in Vitamin C

Lemons are high in vitamin C, which acts as a powerful antioxidant in the body. It helps fight free radicals and also boosts the body's immune system.

Contains Flavinoids

Lemons contain distinct flavinoids called flavonol glycosides, which act as an antibiotic and also help stop the division of cells in many different lines of cancer.

Protects Against Cholera

Lemon juice has been known to protect against cholera. It was used in West Africa during the main meal of the day to fight the disease and is now used wherever cholera is a danger.

Prevents Rheumatoid Arthritis

Lemon juice is regarded as an excellent way to help prevent rheumatoid arthritis; this is thanks to its high levels of vitamin C.

Contains Liminoids

Liminoids are special compounds found in lemons and similar citrus fruits. These are known to help fight off cancers of the mouth, breast, lung, skin, colon and stomach.

Tags: citrus fruits

Vegan Diet For A Diabetic

Eating a healthful diet is essential to managing your diabetes. It should be one that's high in fiber and low in fat. A diet that includes plenty of whole grains, leafy vegetables, fruits, nuts and legumes will offer good protein, wholesome fiber and essential vitamins and minerals, These foods comprise the vegan diet, which does not include any animal products, including dairy. Along with regular exercise and check-ups with your doctor, eating vegan foods can help keep diabetes in check.

Whole Grains

Doctors suggest that a diet high in fiber will help regulate blood sugar levels. Since the vegan diet is made up primarily of whole grains and vegetables, getting plenty of fiber per day should be easy. Whole grains are important for overall health; eating highly processed white breads, cakes and muffins just means eating empty calories. Choose whole wheat bread and bagels instead. Other ways to consume whole grains include eating brown rice instead of white. Opt for multiple grain cereals instead of sugar-laden commercial cereals.

Fruit and the Glycemic Index

Because people with diabetes need to watch their sugar intake, fruit might seem to be off the menu, but this isn't necessarily the case. Diabetics are often concerned with where foods fall on the glycemic index (G.I.). This is a rating system that grades foods on a scale of 1 to 100 on how quickly the body converts them to sugar. Foods that are high on the G.I. need to be avoided or eaten in moderation.

Fruit that rates lower on the G.I.--below 50 on the scale--are apples, grapes, peaches, plums and oranges. Fruits even lower, less than a rating of 30, are cherries, grapefruit and plums. Fruit is high in fiber, vitamins and anti-oxidants. It adds a wonderful natural sweetness to the meal; be sure to include fruit daily on your vegan menu.

Vegetables, Legumes and Protein

A focus on increasing vegetable intake--including beans, legumes and nut proteins--will decrease the overall amount of saturated and trans fats in the diet. Since diabetics are at high risk for cardiovascular disease, eating a diet that promotes heart health is essential. A vegan diet is comprised almost wholly of these food groups. When combined properly, to get adequate proteins, a vegan plan would be an excellent diet for the diabetic.

Protein from vegetables comes in the form of soy (tofu and tempeh) or in beans and legumes like pinto beans, red beans and chickpeas. Beans and legumes make excellent bases for casseroles, soups and stews, but they can also be mashed up and formed into cakes and loaves. When mashed, they may be served as spreads on sandwiches or dips for crackers and vegetables. Nuts are also an excellent source of protein.

Cholesterol and Diabetes

Reducing LDL cholesterol is recommended for most diabetes patients; that's because of the effect this "bad" cholesterol has on cardiovascular function. LDL cholesterol is produced in the body, through liver function, but it's also consumed in the form of animal products such as meats, fish and dairy. Because the vegan diet eliminates these foods, vegans consume virtually no LDL cholesterol except what is found minimally in nut butters and vegetable oils.

Tags: high fiber, vegan diet, animal products, beans legumes, diet that

Hot Cider Spices

Hot cider is perfect for a cold day.

Traditional hot cider uses only apple cider, while mulled cider adds spices. Many people refer to both versions however as apple cider. Mulled cider flavors the apple cider base with cinnamon, nutmeg, cloves, orange peel and allspice.

Allspice

Allspice is so named because it smells like several different spices, specifically, cinnamon, ginger, nutmeg and cloves. Allspice is, however, its own spice, not a blend and is grown in South and Central America. In the case of cider, it is best to use whole allspice. When ground, the spice loses its flavor within a short time and whole allspice berries impart more flavor. If you don't have cinnamon, nutmeg or cloves for your cider, you can use allspice as an equal substitute for one of these spices. Don't use allspice to replace all these spices as it is very strong.

Cloves

Cloves are a spice grown primarily in Indonesia but can also be found in several other countries. Cloves have a strong smell and, like allspice, lose their flavor in a powder form. When used in cider, you often want ground cloves, so the best solution is to buy the spice within a few days of when you want to use it. Use a small amount of the spice as it can overpower your cider.

Nutmeg

Nutmeg is grown in the West Indies and comes from an evergreen tree native to the Spice Islands. Arab cultures were using nutmeg for years before its popularity spread to the rest of the world. As with other cider spices, whole nutmeg is better and you can grate what you need for cider with a nutmeg grater. Never overuse nutmeg as it is poisonous and can only be consumed in moderation. A pinch is perfect for cider.

Cinnamon

Cinnamon comes from the inside bark of evergreen trees grown in tropical areas. Throughout history, the spice has been used in drink recipes. Ancient Egypt flavored beverages with cinnamon as did the ancient Romans. Cinnamon can be found in quills or ground form but the quills are best for hot cider.

Tags: apple cider, nutmeg cloves, cinnamon nutmeg, cinnamon nutmeg cloves, comes from

Bake At High Altitudes

If you live at an altitude of 5000 feet or greater and your efforts to bake a beautiful birthday cake for your family yielded something that resembled a flat tire, you have experienced the challenges of baking at high altitudes. By making some minor adjustments and learning about the way air pressure affects baked goods, you can turn out beautiful cakes and other products at high altitudes.

Instructions

1. Check the packaging for high altitude directions. If you are not baking from scratch, nearly all commercially packaged baking mixes contain instructions for altering the product to suit high altitude preparation.

2. Increase the liquids by 3 tbsp. at 5000 feet and 4 tbsp. at 10,000 feet. Lower air pressures common to altitudes above 5000 feet mean that liquids escape readily, which yields a dry product unless adjustments are made.

3. Decrease the leavening agents such as baking powder by 1/8 tsp. for each tsp. of leavening agent used. Air pressure is reduced at high altitudes, which allows gases to expand rapidly in the baked product. The gas bubbles then escape, causing the cake or muffin to fall flat.

4. Use extra large eggs or add an extra egg. The additional protein supplied by the egg will add support to the structural matrix of the baked product, trapping gases and preventing collapse.

5. Substitute buttermilk or sour cream for water in the recipe. The dry air commonly found at high altitudes means that the flour is drier as well, and buttermilk or sour cream imparts a moist, velvety texture to your cakes and muffins.

6. Reduce the sugar by 2 tbsp. at 5000 feet and 4 tbsp. at 10,000 feet. Sugar attracts and absorbs liquid, which results in a dry or coarse product if not reduced.

7. Consult a cookbook tailored especially for your circumstances. If you do a great deal of baking from scratch, Susan Purdy's "Pie in the Sky" shares 100 original recipes altered for five different altitudes.

Tags: 5000 feet, high altitudes, 5000 feet tbsp, baked product, baking from, baking from scratch

Make Fruit Punch With Sherbert

If you would like a simple and easy punch recipe to teach your kids this is it. It only has three ingredients, but more than five flavors. The kids enjoy the color of the drink while the adults enjoy the bubbling laughter that is coming from their kids. Make it for fun or make it for a party. Blend it together in your blender and make a smoothie out of it. There are plenty of options and putting it all together has never been easier. Here's how you can teach your kids make fruit punch with sherbet:

Instructions

1. Clean out and set up your punch bowl. Hang mugs all around the edges of the punch bowls. Your punch bowl set should have come with hooks to make this possible.

2. Pour 1 1/2 bottles of Ginger ale in to your punch bowl. Carefully pour in 1/2 bottle of fruit punch and mix the two ingredients together.

3. Taste test your drink so far. Is there enough fruit punch? Add more if need be. If you feel it is too punchy add more Ginger ale. You are really just going to have to go by taste because some people like to taste more of the punch and some people like to taste more of the Ginger ale.

4. Scoop globs of rainbow sherbet and place on the top of the punch mixture. Cover the entire punch bowl with a layer of scooped sherbet. Do not mix this drink once the sherbet is in place.

5. Use a ladle to pour in to individual glasses and serve cold. Have someone ready to continue to fill glasses. Most of your guests will come back for more punch.

Tags: punch bowl, fruit punch, like taste, like taste more, more Ginger, more punch, people like

Disadvantages Of Eating Fast Foods

Fast foods have a reputation for being low cost, easy and quick. But the regular consumer of fast foods may find that convenience comes with consequences.

Significance

Some place blame on fast foods for rising obesity rates. But according to Speakout.com, other legal experts argue that the ultimate responsibility rests on the consumer for buying the fast foods, not the fast food restaurant chains.

Calories

Eating fast food every day might mean eating only one meal per day to stay in a healthy weight range. According to the National Institutes of Health, a typical fast food meal typically contains all the calories an adult needs for the day.

Weight

Extra calories can lead to weight gain. Being overweight or obese is a problem that leads to other health problems, medical experts say.

Diabetes

Fast foods may lead to insulin resistance, an early sign of risk for type 2 diabetes, according to the National Institutes of Health.

Expert Insight

Medical experts advise careful fast food choices. Even things like salad can become unhealthy with the addition of fatty dressings, for example.

Tags: fast food, fast foods, Institutes Health, National Institutes, National Institutes Health

Savory Instant Oatmeal Ideas

Many instant oatmeals on the market have up to 3 grams of heart healthy and satiating soluble fiber.

Oats are so popular, they are sold in more forms than any other grain on the market. But the most common and easily prepared is the instant variety. For the most part, instant oatmeal is flavored with sweet ingredients like raisins and brown sugar, but savory instant oatmeal is also a delicious -- and nutritious -- way to start your day. Since instant oatmeal soaks up liquid much the way rice and small grain pasta dishes do, you can look to you favorite risotto or pasta for inspiration on prepare a savory instant oatmeal dish.

Bacon and Egg Oatmeal Carbonara

Pasta carbonara is a popular Italian dish made simply with bacon, eggs and cooked pasta. A bacon and egg oatmeal carbonara can be made with a similar method. Prepare instant oatmeal according to package directions with the addition of salt, pepper and minced dried onion. Meanwhile, in a skillet, cook two strips of bacon until crispy. Remove from the pan and roughly chop. Set aside. In the same skillet, softly scramble two eggs. Add the bacon back to the skillet and mix with the eggs. Then add the cooked and seasoned oatmeal and stir until well mixed. Garnish with 1 tbsp. of Parmesan cheese.

Oatmeal and Egg Breakfast Bowl

Instant oatmeal makes a great base for a savory breakfast of eggs and avocado. The grains and fiber in the oatmeal mean you don't need bread. Instead make a savory breakfast bowl by cooking instant oatmeal according to package directions and top with a fried egg cooked to your liking. Add salt and pepper and slices of fresh avocado and a few dashes of hot sauce.

Savory Miso Oatmeal

Instant oatmeal can be seasoned with miso for an Asian take on breakfast. Like oatmeal, miso is a natural energy booster. Add 3 cups of water to one pack of instant oatmeal and cook over low heat for up to 3 minutes. Add chunks of tofu and season with 3 tbsp. of miso powder. Cook for one minute more and garnish with scallions and sesame seeds.

Mushroom Oatmeal

Simply sauteing vegetables such as seasoned mushroom and adding them to your instant oatmeal is a quick and healthy way to prepare a savory meal. Saute 1/2 cup of sliced mushrooms and 1/2 chopped shallot in a skillet with olive oil and garlic for four minutes. Meanwhile, prepare instant oatmeal accruing to package directions but use chicken broth instead of water. Stir the cooked oatmeal into the mushroom mixture and season with salt and pepper.

Tags: instant oatmeal, instant oatmeal, package directions, salt pepper, according package, according package directions, directions with

Make Cheesy Potato Soup

Lots of folks want to save money, and any way to cut down on the cost of meals really helps out. Since meat is pricey, a meatless meal makes a good change of pace, but it still needs to be tasty. Try making cheesy potato soup for dinner with these instructions.

Instructions

1. Peel and finely dice 6 large potatoes. Put them in a large pot with a can of chicken broth and a can of water. Boil the potatoes until tender, approximately 10 minutes or so. Keep the pot lid on so the broth won't evaporate while boiling and the potatoes cook faster. Turn the heat down to low.

2. Finely dice and saute 1 small onion in a frying pan and a tablespoon of olive oil or butter. Cook until translucent.

3. Add the onions to the potato broth. Stir well and add in 3 cups of milk. Use skim or 2-percent milk instead of whole if cutting back on fat and calories.

4. Stir in 1 cup of shredded cheddar cheese. Substitute soft cheese if desired or even add 1 can of cheddar cheese soup from the grocery store instead. All of these make a tasty, cheesy soup. Allow to simmer for 5 minutes.

5. Season the soup with salt and pepper to personal taste. The potatoes will help the broth to thicken, but make it thicker with 1 tbsp. of cornstarch dissolved in 1/2 cup of water if desired. Mix this in at the end of the cooking process and stir until thickened.

6. Serve piping hot. Top the cheesy potato soup with a little more shredded cheese or a dollop of sour cream or even bacon bits.

Tags: cheddar cheese, cheesy potato soup, potato soup, soup with

Use Amaretto In Cooking

Almonds or apricot pits are used in making Amaretto liqueur.

Amaretto liqueur adds a touch of nutty almond flavor to your recipes. Many distilleries make it with almonds, although the most famous, Amaretto di Saronno makes it out of apricot pits, as stated by the Cooks Info.com website. The almond-flavored liqueur adds an intense, full-bodied flavor to ice cream dishes, fruit salads and many desserts. The liqueur is also useful in other types of dishes as well, such as omelets, lamb and other meat entrees.

Instructions

1. Add Amaretto to your baked or heated dishes without fear of becoming inebriated. All or most of the alcohol content is cooked out of the dish depending on the length of the baking time and the intensity of the heat.

2. Pour 1 tbsp. of Amaretto straight out of the bottle over a dish of vanilla ice cream for an intense flavor and a gourmet treat.

3. Stir 1 tbsp. of Amaretto into whipped cream to add a touch of almond flavoring to the topping.

4. Follow the directions closely on a recipe and use only the amount of Amaretto that it indicates. Adding more or less may ruin the dish, particularly in baked goods.

5. Add Amaretto in baked goods and desserts that call for almonds in the recipe or as a topping. It intensifies the flavor and adds a gourmet touch to the dish.

6. Purchase the best quality of Amaretto you can afford. This ensures that your dish has a pleasing flavor. If you do not consume the liqueur on a regular basis, many liquor stores sell miniatures of the Amaretto that contain enough for a recipe. If a cheaper brand is not one you enjoy drinking, it probably will not taste right in a recipe.

Tags: Amaretto liqueur, Amaretto that, apricot pits, baked goods, liqueur adds, tbsp Amaretto

Remove Jello Molds

Discover all kinds of shapes for Jell-O with molds.

Cool and fruity, Jell-O and gelatin desserts can bring a fun splash of color to the picnic table or dining room spread. Kids and adults alike can enjoy the colors and tastes of Jell-O, and the endless shapes that Jell-O can be molded into. From a basic Jell-O ring to bunny rabbit molds or number molds, Jell-O can be formed into a shape that helps celebrate your special holiday. Making the Jell-O is relatively easy, but removing it can be a bit tricky for first-timers.

Instructions

1. Make sure the Jell-O is firm before attempting to unmold it.

Test molded gelatin by poking it lightly with the finger or the blunt end of a wooden spoon to make sure the gelatin is firm. Continue chilling the gelatin if it is still runny or wobbly and wait until it is firmly set before proceeding.

2. Use a small, pointed knife to loosen the gelatin from the mold.

Dip a small knife with a point, such as a paring knife, into warm water. Run the knife along the inside of the rim of the mold, separating the Jell-O from the sides of the pan. Repeat process on the interior rim if using a Bundt pan.

3. Dip the mold into warm, not hot, water to help loosen the gelatin from the sides.

Dip the bottom of the mold into a pan of warm water. Take care not to submerge the mold beyond the rim. Hold for ten seconds and remove from water.

4. Invert the mold onto a chilled serving platter. Lift the mold carefully and listen for the suction of the Jell-O as it dislodges from the sides of the mold. Repeat the dip in warm water if the gelatin doesn't easily release.

Tags: warm water, from sides, into warm, into warm water, gelatin from

Make Cheese Fondue

Make Cheese Fondue

This fondue ("melted" in French) is the classic Swiss appetizer of melted cheese and wine, into which you dip pieces of crusty bread. Use whatever wine you plan to drink with the cheese fondue, as long as it's a white wine. This cheese fondue recipe serves 6 to 8 people.

Instructions

1. Mix half the wine with the cornstarch in a heavy nonreactive pan and stir together until the cornstarch dissolves.

2. Bring wine mixture to a simmer over low heat and add the cheese.

3. Slice the garlic cloves in half and add them to the mixture along with the pepper.

4. Stir slowly as the cheese melts, always keeping the heat low enough so the mixture remains just below simmering.

5. When the cheese is completely melted and smooth, thin with the remaining wine as necessary. The cheese should be thick enough to coat the bread and fruit.

6. Transfer to a fondue pot or serve in the cooking pot. Fish out and discard the four garlic halves.

7. Place the fondue pot on a large platter.

8. Arrange the cubed bread, sliced apples and grapes around the fondue pot on the platter. Spear the bread cubes and fruit with forks or fondue spears and dip them in the fondue.

Tags: Make Cheese, Make Cheese Fondue

Make Simple Spaghetti Sauce

Spaghetti sauce on a bed of noodles is a simple, yet hearty, family style meal.

Spaghetti is a fast, healthy alternative to a fast food meal. Spaghetti sauce is best when made with in-season, fresh ingredients -- but staples like canned tomatoes and dried spices work well enough. Match a sauce with vegetable infused pasta or add ground beef for a filling meal. Add some Italian garlic bread to sop up the extra sauce. The real beauty of sauce is that, with a few simple tweaks, it can go from sweet and sassy to hot or even savory.

Instructions

Quick Traditional Spaghetti Sauce

1. Place the saucepan on the burner over medium low heat.

2. Coat the pan with extra virgin olive oil.

3. Add the fresh tomatoes and saute until the skins fall off. Remove and discard the skins. If you are using canned tomatoes, skip this step.

4. Add tomato sauce and paste to the pan. Mix them together and heat through until the sauce reaches a thick consistency and dime-sized bubbles pop off the surface.

5. Add the sugar and spices all at once and stir them into the sauce with a wooden spoon.

6. Simmer the sauce for 15 minutes to allow the spices to permeate the tomato sauce.

7. Serve immediately over a bed of pasta.

Simple Vegetable Sauce

8. Heat oil in a medium sauce pan over med-high heat for two minutes, or until it begins to bubble.

9. Place whole tomatoes (liquid and all), tomato sauce, basil leaves, oregano leaves, salt, fennel seed and pepper into the pan and mix thoroughly with a wooden spoon.

10. Turn the stove up to high and heat the mixture until boiling, then bring it down to a simmer.

11. Break up the tomatoes with the side of the spoon.

12. Cover the mixture and simmer for about 45 minutes. Stir occasionally. Add salt to taste. Serve over fresh, warm pasta.

Cream Sauce

13. Place wine, shallot and garlic in a medium saucepan.

14. Heat on high until the mixture is reduced by half (about 1/2 cup remaining).

15. Add in the cream and cook until the mixture is thick enough to coat the back of a spoon without running.

16. Season to taste with fresh ground black pepper and sea salt.

Tags: tomato sauce, canned tomatoes, meal Spaghetti, Sauce Place, sauce with, Spaghetti Sauce, Spaghetti sauce