Make Homemade Mexicanstyle Salsa

Authentic Mexican salsa bears little resemblance to the commercially produced jars of salsa sold in American grocery stores. Mexican salsa may be raw or cooked in a skillet and never includes vinegar as an ingredient. There are dozens of different Mexican salsas, but almost all fall into one of three categories: raw salsa, cooked salsa made with fresh ingredients and dried pepper salsa. An example of each style is included below.

Instructions

Pico de Gallo

1. Seed the jalapeno peppers and tomatoes. Chop the onions, peppers and tomatoes into 1/4-inch dice. Combine in a bowl.

2. Juice the limes and strain out any seeds. Add the lime juice, cilantro and salt to the mixture and stir thoroughly.

3. Refrigerate for several hours before serving. Pico de gallo is served cold and may be used as dip for tortilla chips or a topping for tacos.

Salsa Ranchera

4. Seed and dice the tomatoes and peppers. Mince the onions and garlic and set aside for later.

5. Heat the oil in a heavy skillet over medium heat. Add tomatoes and peppers and increase the heat to high. Cook, stirring frequently, until the peppers and tomatoes begin to char.

6. Reduce the heat to medium and add the onions and salt. Cook until the onions are translucent, then add the garlic and cook for two more minutes.

7. Remove from heat and serve immediately, or refrigerate for later use. Salsa ranchera is served hot, typically as a sauce for steak or eggs. You can also use it as a dip for tortilla chips or as a topping for tacos.

Ancho Pepper Salsa

8. Open the ancho chiles and discard the seeds and stems. Tear the rest of the peppers into small pieces.

9. Heat a dry skillet over medium heat and add the ancho chiles. Cook, stirring occasionally, until they are slightly toasted and fragrant. Remove from heat and put the peppers into a glass bowl.

10. Heat 1 cup of water to boiling, and pour it over the peppers. It may be easier to heat more water than you need, then measure out 1 cup when it is boiling.

11. Cover the bowl of peppers with a plate or saucer and allow to steep for 20 minutes. Meanwhile, mince the tomatoes and onions.

12. Return the peppers to the skillet with the steeping water. Add the remaining ingredients. Cook over medium heat for about 20 minutes, until the onions are soft and the salsa has thickened. Remove from heat and allow to cool.

13. Use a stick blender or food processor to puree. If you don't have one, you can use a fork or potato masher to mash up the cooked ancho chiles.

14. Serve immediately, or refrigerate until ready to use. Ancho pepper salsa is served hot as a topping for meat or tacos, but it may also be used as a dip for tortilla chips.

Tags: ancho chiles, from heat, medium heat, over medium, over medium heat, peppers tomatoes, Remove from

What Is The Definition Of A Wine Carafe

A wine carafe is a vessel for holding and serving wine. Depending on the occasion, it may be elegant and ornamental, modern and chic, or purely functional. As wine has become increasingly popular with Americans, the interest in wine drinking accessories such as carafes has been growing as well.

Material

Wine carafes are usually made from glass, but they may also be made of metal.

Shape and Volume

Wine carafes are most commonly narrowed at the neck and flared at the mouth and will hold the contents of a full bottle of wine (750 milliliters).

Sediment Removal

In addition to serving as a decanter, a wine carafe may be used to eliminate sediment from wine. The wine is poured slowly from the bottle into the carafe until the sediment approaches the neck of the bottle, at which time the pouring is halted, allowing the sediment to remain in the bottle.

Aeration

A wine carafe can also be used to effectively aerate wine before serving. The wide mouth of the vessel exposes the wine to air, allowing it to "breathe" and opening up the flavors. Young red wines in particular benefit from aeration.

Dining Out

Many restaurants, especially French and Italian ones, serve their house wines in carafes. Sometimes these wines are even referred to as "carafe wines" on menus.

Tags: wine carafe, Wine carafes

Himalayan Salt Vs Sea Salt

Himalayan salt and sea salt have been prized for their superiority against common table salt. Although both are popular options, key differences exist between the two that should be considered.

Common salt shaker.

Nutritional Content

Himalayan salt has 84 minerals and trace elements. The mineral content is naturally composed in a highly absorbent form that the body easily uses. Sea salt boasts only eight minerals, including iodine, manganese and potassium.

Processing

Himalayan salt is not processed from sea water. It is mined at the Khewra Salt mines. No additives or bleach are used to refine it. Sea salt is made from sea water that has been evaporated in man-made pools. This processing accounts for the sea salt's lack of mineral content because of the high temperatures used.

Health Benefits

The use of Himalayan salt has a balancing affect on the body's electrolytes because of its rich mineral content. Having balanced electrolytes reduces fatigue and helps with endurance during exercise. Using sea salt is an improvement over standard table salt as it generally processed with fewer chemicals and additives.

Availability & Pricing

Himalayan salt is mined, which ultimately accounts for higher production costs that are passed on to the consumer. It is cheaper and easier to purchase on the Internet instead of a brick and mortar store. Sea salt is common and is an affordable option.

Fun Fact

Salt was a very rare commodity in the past. It had a similar status as gold and was used in trade.

Tags: Himalayan salt, mineral content, from water, table salt

Make Homemade Grapefruit Juice Cocktail

Fresh grapefruit adds vitamin C.

Homemade grapefruit juice cocktail is delicious, full of vitamin C and a fraction of the cost of packaged fruit juice cocktails. It is easy to make and requires only a few kitchen implements. This refreshing drink will be a favorite of adults and kids alike.

Instructions

1. Wash the grapefruits to remove any pesticide residue from the fruit. Using the sharp knife, cut the grapefruits in half. Remove the juice from the grapefruit halves by reaming them on the citrus juicer. An electric or hand juicer can also be used. Discard the seeds and peels.

2. Measure the sugar into the bottom of the pitcher. Pour the freshly squeezed juice over the sugar and stir with the spoon. Stir until all the sugar has dissolved and the liquid is clear. This creates the juice concentrate. Several batches can be made ahead and frozen in plastic zip bags for easy use.

3. Add water until the pitcher is about half full and stir again, mixing the water and concentrate completely. Fill the pitcher to the top with water. Cover and chill for 1 hour before serving.

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Juice Carrots

Buy Carrot Juice or Juice Your Own Fresh Carrots

Many people are embracing the natural benefits and sweet goodness of fresh carrot juice. Carrot juice has a wealth of vitamins, is a natural source of water and has energizing compounds that are great for an afternoon burst. Raw juice products have been called "Nature's miracle" for their medicinal healing qualities. Juicing experts recommend carrot juice for digestive ailments and general well-being. You can buy carrot juice and wonder whether or not the pasteurization process has affected the nutrients or you can make your own raw juice. Learn juice carrots today.

Instructions

1. Buy a juice machine. You can start with a low-end model from a superstore for around $50 to get started. Even if you're juicing twice a day this model will last at least a year. Higher end retail machines run for $100-$150 and boast such features as dual-speed motors which are better at extracting raw juice from leafy greens like spinach and parsley. These higher-end models also sometimes have a larger hopper, which means that you never have to cut the fruits or vegetables to put them into the machine. Sometimes, you can stick an entire apple into the machine at once.

2. Read the instructions and be sure that you have assembled your machine correctly and that you know use your machine. Generally, you just need to know that the body of the machine isn't water proof and that in order to clean the machine, you need to remove all of the parts that touch the food and run them through the dishwasher. It's better to be sure, though so read the directions for your machine before you get started. Sometimes there will be specific instructions that your mesh sieve may not be bleached or something else. It's better to be safe than sorry, and being aware of the precautions before you make carrot juice is simply smart.

3. Rinse 1-2 pounds of carrots thoroughly. The green tops of the carrots may be juiced, and so can the skin. There's no reason to do anything other than rinse your vegetables before you make raw juice.

4. Test the widest tops of the carrots to see that they fit easily into the hopper. If they don't, make long-ways cuts in the carrots so that they will fit easily into the hopper. Cramming carrots that don't fit can crack your juice machine and/ or cause undue stress to the motor.

5. Place a glass under the drain spout. You'll want to watch as the liquid first starts coming through because sometimes it can spray further than you think. The tallest glass that fits is usually the best choice Some juicers come with a glass that's the perfect size.

6. Turn your juice machine on and begin to feed the carrots into the hopper. Use the special tool to force them down into the machine. Don't force too many in at a time or they can become wedged together. If this happens, turn the machine off and use a table knife to rearrange them until they're floating freely in the hopper.

7. Try using the shredded carrot fibers to make a carrot cake, cookies or pancakes. You can also add the carrot fibers to your garden or compost pile.

8. Wash your machine parts as soon as you're finished using it. The carrot fibers are moist and rinse away easily when they're fresh but after they've sat for a while they stick and become very difficult to remove. The metal sieve should be scrubbed on each side, in the direction of the grate, to avoid ripping up your sponge. These pieces are usually top-rack dishwasher safe.

9. Try adding other vegetables or learning about the nutritive properties in raw juice. Garlic is antibacterial, anti-fungal and anti-parasitic. Celery has natural sodium and enzymes and spinach and beets also have beneficial substances.

Tags: your machine, carrot fibers, carrots that, into hopper, into machine

Make Homemade Grand Marnier

Make your own orange-flavored liquor.

Alexandre Marnier-Lapostolle created the liqueur Grand Marnier in 1880. It is a triple sec made from a blend of cognacs, oranges and other ingredients and contains about 40 percent alcohol. You can drink Grand Marnier straight, mix it in a cocktail or use it for cooking.

Instructions

1. Wash and peel the oranges, making sure to take off all of the white rind; otherwise, the liquor will come out bitter. Slice the orange into strips.

2. Put the orange slices, brandy, vodka and the vanilla bean in a glass container. Cover and steep (soak) for about three weeks.

3. After three weeks, strain and filter the mixture. A coffee filter works well for filtering. You only want liquid, so you can get rid of any big pieces.

4. Heat 1/2 cup of water and 1 cup of sugar in a pot on the stove until it boils. Stir with a wooden spoon to make sure the sugar completely dissolves. Remove from the heat and allow to cool completely.

5. Add the cooled water and sugar to the orange mixture in a sterilized glass container. Age the liquor in your refrigerator for four weeks.

Tags: Grand Marnier, glass container, three weeks, water sugar

Eat A Raw Chestnut

You can eat them raw, but they may cause gastrointestinal distress due to the high content of tannic acid. They're almost impossible to peel without softening the shell first, and they taste much better cooked. However, if you must try a raw chestnut, here's peel one.

Instructions

1. Find a small, sharp knife and cut an "X" shape on the flat side of the chestnut. Only cut through the tough shell and not the nut itself. This may be difficult to do because of the rounded shape of the nut, but one side is somewhat flat and it's usually easier to make the cuts on that side.

2. Remove the shell completely, revealing the pellicle. This is the thin layer of skin covering the meat of the chestnut.

3. Peel the pellicle from the meat of the chestnut. If the nut is roasted or boiled, the pellicle slides off easily, but when it's raw or of poor quality, it can be quite a challenge.

4. Taste the raw chestnut. Remember that the best way to eat raw chestnuts is to soak them in lukewarm water for about 20 minutes to soften the shell, use your paring knife to remove the shell and pellicle, and then roast them in a hot oven. You'll have better tasting chestnuts, and you'll have the pleasure of smelling the wonderful aroma of chestnuts roasting.

Tags: meat chestnut

Tasty Lettuce Salads

Iceberg lettuce is crunchy.

When you think of lettuce you might only think of iceberg lettuce, that pale green ball of leaves that has crunch but not much flavor. However, lettuce also comes in colors such as red, pale yellow and purple (radicchio, endive and purple oak leaf, respectively). Textures vary from the crunch of romaine to the soft leaves of butter lettuce. The leaves may be round, oval, frizzled, lobed or oblong. Tastes vary from mild Bibb lettuces to pleasantly bitter lettuces such as spinach and arugula.

Basic

The basic lettuce salad is simply washed greens dressed with oil and vinegar, or oil and lemon juice, seasoned with salt and pepper. While this salad is healthy, tastes good and has lots of vitamins, fiber and flavor, don't stop there. Vary the salad by adding other vegetables, dressings, nuts and cheeses.

Classic

There are standby salads that have become classics. A wedge of iceberg lettuce topped with blue cheese dressing and bacon bits, for example, though some diners prefer to use thousand island dressing -- a combination of ketchup and mayonnaise with sweet pickle relish -- instead of the blue cheese. Caesar salad depends on crisp romaine lettuce tossed with Parmesan cheese, olive oil, lemon juice, mustard and anchovies. Spinach salad, made with raw spinach, hard boiled eggs and mushrooms and dressed with a warm bacon apple cider dressing, is another classic.

Ethnic Cuisines

Greek salad combines dark green lettuces such as escarole and oak leaf with tomatoes, green peppers, onions, cucumbers and olives dressed with feta cheese, olive oil and lemon juice. Italians combine arugula, sometimes called Italian rocket lettuce, with cherry tomatoes, cannelloni beans and lots of parsley and basil. Chinese chicken salad is not truly Asian in origin but does combine Asian flavors of ginger, soy sauce and rice wine vinegar with chicken and mesclun (mixed baby lettuce leaves). It's topped with sliced almonds and mandarin orange slices.

Meat Salads

Combine the lettuces with cheese, chicken or meat for a tasty salad that is satisfying enough to be a meal. Add chicken, grilled steak or shrimp to the classic Caesar salad. Slice ham, turkey and cheese to add to an iceberg lettuce salad for a chef's salad. Tuna fish or chicken salad tucked into Bibb lettuce leaves turns the lettuce into a tasty wrap.

Dips and Mousses

Endive and radicchio have stiff leaves that make edible spoons or mini bowls. Tuck a spoonful of salmon mousse on the wide end of an endive leaf. Egg salad or cottage cheese mixed with grated vegetables work well, too.

Tags: dressed with, lemon juice, lettuce leaves, blue cheese, Caesar salad, cheese olive

Make Your Own Spicy Sunflower Seeds Using Chili Powder

Sunflower seeds develop at the base of the large blooms.

If your garden includes sunny sunflower plants, harvest a few sunflower seeds before the birds do it for you. Spice up the dried seeds with a bit of chili powder, then roast them until they're crisp. Spicy sunflower seeds are a beneficial treat that provides heart-healthy unsaturated fats along with dietary fiber and plenty of nutrients, including protein, iron, zinc, vitamin E and folate, a B vitamin that plays an important role in the formation of new body cells.

Instructions

1. Harvest sunflower seeds when the bloom wilts. Cut an entire bloom, then place it in a mesh bag or wrap the bloom with cheesecloth to prevent the seeds from dropping on the floor. Hang the bloom upside down in a well-ventilated room until the seeds are dry.

2. Measure the canola oil, soy sauce, hot sauce and lemon juice in a small mixing bowl. Stir in the chili powder and cayenne pepper.

3. Place the dry, unshelled sunflower seeds in a large mixing bowl. Add the spice mixture and stir until the seeds are evenly coated.

4. Preheat the oven to 250 degrees Fahrenheit.

5. Coat a baking sheet with canola oil. Spread the sunflower seeds on the baking sheet in a single layer.

6. Roast the sunflower seeds for one hour, or until the seeds are dry and crispy. Shake the pan every 10 to 15 minutes to prevent scorching.

7. Remove the baking pan from the oven and allow the sunflower seeds to cool completely.

8. Place the seeds in an airtight container or a resealable plastic bag. If you don't plan to eat the seeds within one to two days, store the seeds in the refrigerator.

Tags: sunflower seeds, sunflower seeds, until seeds, baking sheet, mixing bowl

Preserve Pesto Sauce

Pesto is a delicious addition to many meals.

Pesto sauce is a healthy, tasty and easy addition to a variety of meals. But having to grind up the basil, pine nuts and other ingredients each time you're looking for a little kick may seem like more energy than it's worth. Instead of making individual pesto servings, make a big batch one weekend and use it for months -- preserved pesto is the gift that keeps on giving! Storing your pesto long-term is relatively easy, and the benefit of having an easy weeknight meal at your fingertips is well worth the effort.

Instructions

1. Always blanch your basil before making the pesto if you intend on storing it for more than a few hours. Blanching the basil leaves will preserve their color and flavor, ensuring that your pesto is bright green and delicious months after you've made it. Bring a pot of salted water to a boil and quickly immerse the basil leaves. Remove the pot from heat immediately and drain. Submerge the leaves in a large bowl of ice water to stop them from cooking. Remove from ice water and pat dry with paper towels.

2. Combine your basil, pine nuts, garlic, olive oil, Parmesan cheese, salt and pepper according to your recipe. You can puree them in a blender or food processor relatively easily. However, pesto made with a mortar and pestle tends to a have a stronger, more vibrant flavor.

3. To store in the refrigerator, pour your pesto into a container with a lid. Before attaching the lid, cover the container in plastic wrap. Push the plastic wrap all the way down so that it touches the pesto and then attach the lid. Covering the pesto with plastic wrap before closing the container will help preserve it. By cutting down on the oxygen available to the pesto, it is less likely to oxidize, a process which can result in unpleasant flavors, colors and odors. Pesto covered in this manner will keep in the refrigerator for up to three days.

4. To store in the freezer, pour your pesto in a freezer-safe zip-top plastic bag. If you've got a small kitchen funnel on hand, you may want to use it to get all the pesto in the bag easily. Flatten the bag out and remove as much air as possible, creating one large slab of pesto. Seal the bag and place in the freezer. To use the pesto, simply break off a chunk and place the rest back in the freezer. Allow the pesto to thaw in a bowl at room temperature for about 30 minutes. Pesto keeps well in the freezer for about two months.

Tags: your pesto, plastic wrap, basil leaves, basil pine, basil pine nuts

Choose A Pouilly Fuisse

If you haven't already guessed, Pouilly-Fuisse is a French white wine. It hails from the famed and much celebrated Burgundy region in France. Although its name and heritage suggests a stuffy and unapproachable wine, it is far from it. Elegant? Absolutely. Stuffy? Not at all.

Instructions

1. Invest in a book about French wines. Author Robert F. Joseph has written a series on French wines. Check them out on Amazon's website or go to your local bookstore.

2. Understand that Pouilly-Fuisse is a region, not a grape. Pouilly-Fuisse is made from Chardonnay grapes. The "terroir" is made up of limestone and clay; this is what contributes to Pouilly-Fuisse's dominant characteristics and flavors.

3. Study the general characteristics of Pouilly-Fuisse. The main characteristics in this wine are described as being slightly creamy and buttery, with full and crisp fruit flavors. The finish on this wine is long and lingers on the palate.

4. Know when to drink Pouilly-Fuisse. Yes, anytime is a good time for wine, but it is suggested that you drink this wine when it is at least five years old.

5. Learn experience all of the flavors of Pouilly-Fuisse. Begin by serving it at a temperature of between 50 to 55 degrees and allow it to slowly warm in the glass as you sip to allow it to open up in both flavor and aroma.

Tags: this wine, French wines

Cascabel Chili Peppers

Cascabel chilis, or chili bola, are round, dark chili peppers. When dried, the seeds rattle, and the pepper resembles a rattle (cascabel is Spanish for rattle). Cascabels are grown in Mexico.

Appearance

Cascabel chili peppers are round, and grow to around 1.5 inches in diameter. They are green, maturing to red when fresh, turning dark red or brown in color when dried. Both red and green versions are edible, with green being immature and more vegetable-like, and red a sweeter, mature flavor.

Heat and Flavor

Cascabel chili peppers are considered medium-hot with a heat rating of 1,250 to 2,500 Scoville units. (Im comparison, cayenne has a rating of 30,000 to 50,000, and jalapeño 2,500 to 5,000.) They are used to flavor without adding fire and have a nutty, smoky taste.

Form

Cascabel chilis can be bought fresh but are more often sold dried in whole, powdered or paste form. You can make your own paste from the powder.

Purchase

You can purchase cascabel chilis online from gourmet food suppliers, or try a Mexican grocery.

Cooking

Remove the seeds and stem, and add whole fresh or dried peppers to slow-cooking dishes. Remove after cooking. For faster dishes, chop into pieces and toss segments into the dish.

Uses

Cascabel chilis work well in sauces, tamales, hummus, salsas and stews. They also add zest to any rice dish.

Tags: Cascabel chilis, Cascabel chili peppers, chili peppers

Start A Restaurant In Texas

The burrito is just one example of Mexican influence on Texan food.

Texas is famous for its cuisine, ranging from barbecued meats in secret sauces to Tex-Mex hits like burritos and quesadillas. But just because Texans love their food does not mean it's easy to open a restaurant. The National Restaurant Association estimates that three-quarters of all restaurants fail in their first three years. With a solid business plan, good idea and lots of publicity, you may be on your way to success in Texas.

Instructions

Open that Restaurant

1. Study the location in Texas where you would like to start your business. If it is overrun with BBQ joints, consider starting something more upscale. If there is an overabundance of steakhouses, consider opening a vegetarian restaurant. Keep your demographic in mind. Write this out in a restaurant proposal that will double as your business plan.

2. Choose a location. Make sure you have plenty of space for parking. Choose a place that is large enough that you can turn a profit but not too large to be able to fill easily with customers. Consider buying or renting a place that has already been a restaurant so you don't need to invest so much in renovating the kitchen.

3. Secure your permits and licenses. In Texas to legally operate a restaurant you need a business identification permit, food handlers license and if applicable a liquor license. The first is available for free at your local city hall and is just an ID number. The food handlers license costs $10 and enables local Texas health inspectors to call in on your restaurant to check hygiene. The liquor license is the most expensive proposition, costing upwards of $300 dollars and also allowing for Texas state inspections.

4. Hire your staff. Consider paying them slightly more to ensure that you get the best staff possible. Illegal immigration is a big problem in Texas, and as the employer, you are responsible. Make sure all of your employees have valid Social Security numbers.

Tags: business plan, food handlers, food handlers license, handlers license, liquor license, Make sure, place that

Make Refried Beans From Scratch

Make Refried Beans From Scratch

While you can buy refried beans in a can, or even make them from canned pinto beans, you won't get a truly authentic taste and texture unless you start with from dried beans. Making refried beans this way is time consuming - you need start a day ahead of time - but it is not difficult and worth the effort.

Instructions

1. Soak the pinto beans in a large pot of water overnight. Be sure to use plenty of water because the beans will soak it up.

2. Drain the beans the next day cover them with fresh water. Boil the beans for two hours, being sure to check frequently and add water as needed.

3. Add the garlic powder, cumin and black pepper after the beans have become soft. Continue to boil for another hour and add water as needed.

4. Drain the water so only about half the beans are covered. Use a potato masher or fork to mash the beans down to desired consistency. They will not need to be completely smooth like the ones you buy premade -- some whole or partial beans are fine.

5. Add the olive oil to the pan and saute the onions. Reduce the heat to low and add the beans and butter. Refry the beans on low heat stirring often so they don't stick.

6. Remove from heat when they reach the desired consistency. Be careful not to leave them on the stove too long or the beans will become dry.

Tags: Beans From, Beans From Scratch, beans will, desired consistency, From Scratch

List Of Different Types Of Chewing Gum

Natural chewing gums existed long before the modern ones that we eat today. In Ancient Greece, they had the Mastiche, while the North American Indians were chewing spruce tree sap. In 1848, John Bacon Curtis sold the first commercial chewing gum. More than a century after its invention, chewing gum has evolved into different types, some of which are even used for medicinal purposes.

Modern Gum

Modern gums are based on two major gum base products; a natural latex product known as the "chicle," and a form of butyl rubber called "polyisobutylene." Butyl rubber is widely used on many modern gums because of economical and quality reasons. For flavoring, gums are infused with natural sugar or corn syrup to achieve a sweet taste, and fruit extracts and synthetic fruit flavoring are also added for variety. These additives also contribute to the gum's elasticity.

Functional Gums

Functional gums are chewed because of their effects on our body. Most functional gums are made like basic gums but are infused with vitamins and minerals that the body absorbs while chewing. These gums are infused with taurine, guarana and caffeine. Some gums even offer 100% of the Recommended Daily Allowance of several vitamins that include vitamin B12 and Vitamin C. Other gums function like an energy bar, as a thirst quencher or as a breath freshener.

Medicated and Dental Gum

Medicated and dental gums perform specific functions for the body. As the name implies, medicated gums are infused with medicines and other chemicals to help the body recover from certain ailments. The main purpose of this type of gum is that it introduces the medication in the bloodstream faster than medicine in pill form. Dental gums are chewed to help whiten and clean your teeth.

Nicotine Gum

A nicotine gum is a special gum infused with a small amount of nicotine. This type of gum is advisable to cigarette smokers who are finding smoking a hard habit to quit. The purpose of the gum is to slowly induce small amounts of nicotine to the body, therefore eliminating the need to smoke a cigarette. To quit the nicotine gum, you need to regulate your daily intake and gradually decrease it. Start replacing your daily dosage of nicotine gum with a sugarless gum, until such a time that you won't tell the difference between the two. By this time, you can start chewing sugarless gums, enabling you to quit nicotine gums.

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Spanish Restaurants With Flamenco Shows In San Francisco

Spanish restaurants in San Francisco continue to carry on flamenco culture.

Activities involving flamenco, a style of dance and music from southern Spain, lend a lively atmosphere to many bars and restaurants in San Francisco. These bars and restaurants vary in many aspects. Some establishments serve a variety of cuisines, as opposed to only Spanish cuisine. A handful of restaurants and tapas bars only use organic ingredients. Also, there is a level of formality in some restaurants, making formal dress and reservations required.

Pena Pachamama

Pena Pachamama is an organic restaurant that serves Bolivian tapas, such as plantains with black bean puree, along with the food of many other Spanish-speaking nations. Here, flamenco night is held every Thursday. There are additional flamenco performances on other days. Because this restaurant is very popular, make reservations well in advance.

Thirsty Bear

Thirsty Bear is a certified organic brewery that focuses on serving artisan tapas and seasonal beers. In its cuisine, the restaurant blends traditional Spanish tapas with a conventional San Francisco, earth-conscious mindset. Flamenco shows are held on Sunday nights and reservations are recommended.

Medjool

Medjool's menu changes daily, but usually consists of Spanish and Middle Eastern cuisine as well as North African dishes, such as couscous with dates, olives or lemons. The restaurant is known for its sky terrace, which offers a full 360-degree view of San Francisco. Medjool also offers a wide range of entertainment on Friday and Saturday nights, including flamenco. Be aware that there is a dress code for these events.

Picaro Tapas and Esperpento

Picaro Tapas and Esperpento are sister Spanish restaurants, both of which offer traditional dishes, including tapas and paellas. Dress and atmosphere are more casual in both establishments and the Flamenco performances tend to be on a smaller scale than those of other Spanish tapas restaurants. Both restaurants offer alcoholic beverages and neither one requires reservations.

Tags: bars restaurants, Pena Pachamama, Picaro Tapas, Picaro Tapas Esperpento, restaurants Francisco, Spanish restaurants, Spanish tapas

Use A Pie Bird

The aroma of a freshly baked pie is a nice thing to come home to, but dripping, burning pie filling can spoil the effect. Use a pie bird in your pie to keep the filling in place and to cut down on sogginess in the crust.

Instructions

1. Find a pie bird to use. They're usually hollow, ceramic figurines about 3 or 4 inches tall. They have a hole at the top for the steam to escape through, and an arch at the bottom for the pie juice to enter. Most are shaped like birds, but they come in other shapes. In fact, pie birds are considered collectibles, and the rarer shapes are highly sought by collectors.

2. Line the bottom of a pie pan with unbaked crust. Set the pie bird in the middle of the crust.

3. Pour pie filling into the crust around the pie bird. Spread the filling evenly around the bird, smoothing the top of the filling.

4. Use a sharp knife to cut a small slit in the center of the top crust. Carefully place the top crust over the filling, lining up the slit with the pie bird. Push the bird through the slit and allow the top crust to sit on the pie bird's shoulders.

5. Snug the dough around the pie bird, pinching the slit if necessary to seal it. Crimp the edges of the crust as you normally would before baking the pie.

6. Allow pie to cool with the pie bird inside. You can remove it after you cut the first piece of pie.

Tags: around bird, crust bird, with bird

Make Healthy Salad Dressings

The current health crisis leaves people scrambling to save calories in any way that they possibly can. Salads are ideal for this, but salad dressing can add huge amounts of calories onto a seemingly healthy dish. Though diet salad dressings are manufactured, it is difficult to trust the nutritional information that is given to you in stores. The only way to ensure that your salad is truly healthy is to make healthy salad dressings from scratch. Read on to learn make healthy salad dressings.

Instructions

1. Consider your diet. Many people who want to make healthy salad dressings are on a diet of some sort whether it is a low-fat diet, low-carb diet, low-sugar diet, or low-sodium diet. You will need to adapt the recipe for healthy salad dressing based on dietary concerns. For example, if you are on a low-sodium diet, then you should leave out the salt.

2. Gather all the ingredients you will need. You will then combine the vinegar, sugar substitute, dry mustard, salt and vegetable oil in a small bowl. In a separate saucepan, combine the water and cornstarch. Cook the mixture over low heat and stir. Remove the mixture from the stove when it is syrupy and clear.

3. Remove the water and cornstarch mixture from the stove. Continue to stir the water and cornstarch mixture for another minute as it cools. Then, take the syrupy mixture and pour it into the bowl containing the dry mixture. Using a rotary beater, beat the two mixtures together until thoroughly mixed.

4. At this point, the healthy salad dressing can be customized for your own preferences. You might add a dash of paprika, pepper, or another similar spice. You could also add a couple drops of yellow food coloring. Make sure that whatever you add to the dressing does not too many additional calories.

5. Store the dressing in an airtight container and keep it in the refrigerator. When preparing to use the healthy salad dressing on your salad, carefully measure out one tablespoon of the dressing. One tablespoon is a mere 30 calories. There is no way that a salad dressing could get any healthier than that.

Tags: salad dressing, healthy salad, healthy salad dressing, salad dressings, water cornstarch

Clean Burnton Food From Cookware

As careful as we try to be when cooking, burnt-on food and scorched pots and pans can happen to anyone. If you follow these steps, you can salvage that burnt cookware.

Instructions

1. Remove the pan from the burner as soon as you smell burning and plunge the bottom into water. This will stop the burning action and, if you catch it early enough, stop the burnt taste from being transferred to the food.

2. Soak a scorched mess in an equal solution of baking soda and water. Use just enough to cover the burned area. The stain should lift off in about 20 minutes, especially if your cookware is nonstick or cast iron.

3. Boil the pot in a baking soda and water mixture to remove any stubborn mess. Add 1 tsp. baking soda for each cup of water (1 to 2 cups of water should be enough) and gently boil for about 20 minutes, or until you see the food floating free. Don't walk away and allow water to boil off or you'll have a completely different type of mess that may not be salvageable. Wash in warm sudsy water with a nylon scrubbing pad or brush, and dry thoroughly.

4. Make a paste of Bar Keepers Friend Cleanser & Polish (available in the regular grocery cleaning aisle) and a little water to clean heat discolorations, flame marks and food stains as soon as they happen. Rub in a circular motion until the stains disappear and shiny surfaces gleam. This non-abrasive cleanser is recommended by name by most cookware manufacturers as safe for cleaning every type of cookware.

5. Dry every type of cookware thoroughly after washing to prevent any spots and stains from water evaporation.

Tags: baking soda, about minutes, baking soda water, every type, every type cookware, soda water

Make A Cucumber Salad Made With Vinegar & Sugar

Use thin cucumber slices in your salad.

Summer is the perfect time to find a tasty, yet simple cucumber salad recipe. Cucumbers are 96 percent water, which makes them a refreshing and juicy vegetable that you can enjoy plain or with minimal additions. A classic way to prepare cucumbers is to toss them in a vinegar and sugar mixture for a fresh pickle-like salad. The salad takes minutes to prepare and makes an affordable side dish or snack.

Instructions

1. Scrub the cucumbers clean under running water.

2. Score the cucumbers with a fork. Using the fork to remove portions of the cucumber peel adds a decorative touch to the salad.

3. Cut tip off both ends of each cucumber. Slice the cucumbers into thin, circular pieces.

4. Mix together 1/2 cup rice vinegar and 4 tsp. white sugar in a medium sized bowl.

5. Toss the cucumbers in the vinegar and sugar mixture. Stir until all of the cucumbers are coated with the mixture.

6. Cover the bowl and refrigerate for about an hour or until the cucumber salad has chilled.

Tags: cucumber salad, sugar mixture, vinegar sugar mixture

Make Your Own Popsicle Trays

You can make a Popsicle mold with objects you have at home

Popsicle trays can be any type of vessel that will hold a liquid and stay freezer-safe. Instead of purchasing a mold from the store, you can create your own Popsicle mold at home using clean containers that may otherwise be thrown away. You can use the opportunity to add chopped fruit and other healthy ingredients to make a healthy snack for your kids.

Instructions

1. Make a mold with paper cups. Pour your flavored liquid into small paper cups and cover each one with a piece of cling wrap.

2. Poke a Popsicle stick through the top of the cling wrap, which will hold the sticks up until the Popsicles freeze. Place the cups in the freezer until the Popsicles are completely frozen, which takes three to four hours.

3. Hold the Popsicle by the handle and tear off the paper cup for eating.

4. Make a yogurt container Popsicle mold. Pour the liquid into a clean, single-serving yogurt container.

5. Cover the tops of the yogurt containers with cling wrap and poke a Popsicle stick through the center of each one. Allow them to harden in the freezer.

6. Remove the popsicle from the yogurt container by holding it in your hands for one or two minutes, which will free the sides of the container from the Popsicle. Pull out the Popsicle by the stick.

7. Make mini Popsicles using an ice cube tray. Fill an ice cube tray with liquid. Cover the tray with cling wrap and place a toothpick in the center of each cube.

8. Place the tray in the freezer. When the mini Popsicles are frozen, flex the tray and the Popsicles will pop out.

Tags: cling wrap, Popsicle mold, Popsicle stick, yogurt container, center each

Walnut Butter Vs Peanut Butter

Nut butters made from walnuts, almonds and cashews are healthy and tasty alternatives to peanut butter.

Peanut butter is the soul of the peanut butter and jelly sandwich, the foundation of many a dessert and has certain health benefits. With its appeal to both adults and kids and its touted health advantages, it would seem that peanut butter has garnered a permanent position on most pantry shelves, but more and more people are beginning to consider alternatives for a number of reasons. Walnut butter is one of the most popular replacements for peanut butter.

Nutrition

In terms of nutrition, both walnut butter and peanut butter have their advantages. Both are high in protein and both contain omega-3 fatty acids that are conducive to heart health. Both also have antioxidants and a number of vitamins and neither contains trans fats. In many respects, peanut butter and walnut butter are equally healthy, but in terms of overall nut butter nutrition, they both have a high calorie content, coming in at around 200 calories for every 2 tbsp. This will vary from one brand to another, but for the most part they are very similar nutritionally.

Taste

Although walnut butter can be used in place of peanut butter, it does not necessarily have exactly the same taste. The taste is similar enough that walnut butter can be used as a substitute in most desserts and can still be enjoyed on sandwiches. Both are creamy and feature a deep roasted taste, but there are inherent differences in taste in the walnut and peanut. Choosing one over the other is really a matter of preference.

Price

Pricing is one of the principal points in which peanut butter differs from walnut butter. Not only is walnut butter much harder to find because there are fewer companies putting it out in grocery stores, it is significantly more expensive. Granted, brand name peanut butter can be expensive, but most grocery stores sell their own brands of peanut butter at much lower cost. In contrast, walnut butter can cost as much as double the price of brand name peanut butter in the stores that stock it. It has not achieved the level of popularity peanut butter boasts, so it is not typically seen as a grocery store brand product which would be cheaper.

Shelf Life

The length of time peanut butter and walnut butter stay fresh is one reason families love them so much. Nut butters tend to have a shelf life of nine months if they are unopened. After they're open, they can still last for several months. They don't have to be refrigerated before or after they're opened, although high temperatures will lead to them going bad more quickly.

Tags: peanut butter, walnut butter, peanut butter, brand name, brand name peanut, butter much

Melt Down Shredded Cheddar Cheese So That It'S Creamy

Shred your own cheddar cheese at home for an extra-creamy sauce.

Cheddar cheese is the perfect pair for pasta, meat, snacks and vegetables. When melted, its flavors become even more delightful. With the addition of just 3 ingredients, you can make a warm, creamy cheddar cheese sauce in under 10 minutes. The trick to melting cheddar cheese so that's creamy is to begin with a simple white sauce. Once finished, you can pour your cheddar cheese over vegetables, serve it alongside tortilla chips or mix it with cooked macaroni for an easy dinner.

Instructions

1. Melt the butter in a medium saucepan over medium heat. Add the all-purpose flour and whisk vigorously until the mixture is well-combined and slightly browned, about 2 minutes.

2. Add the milk to the saucepan and whisk to combine it with the flour mixture. Cook until thickened, about two minutes.

3. Remove the pan from the heat. Fold in the cheddar cheese and continue stirring until the cheese is melted and the sauce is smooth.

4. Season the cheese sauce with salt, black pepper and paprika, if you wish.

Tags: cheddar cheese, your cheddar cheese, about minutes, cheddar cheese, cheese sauce

Sushi Meal Ideas

Spicy tuna rolls are delicious and easy to craft.

Sushi meals are quick and easy to prepare for a delicious family fun night, themed dinner party or romantic dinner for two. Create Asian-fusion inspired, flavorful meals with sashimi, hand rolls, noodles and rice. Whip up Japanese inspired salads of seaweed and edamame, and enjoy shrimp, crab and salmon sushi. A sushi meal is a no-hassle, money-saving, healthy meal option that will leave you, your family and friends feeling like you just dined out. Add this to my Recipe Box.

Seaweed Hand Rolls

Wrap your favorite filling in seaweed paper for a delicious meal. Classic small, green seaweed rolls are made on a Japanese bamboo sushi roller. Lay a piece of seaweed paper on the roller, spread sushi rice over the entire paper, fill with your favorite fillings, such as tuna, salmon, crab, avocado, cucumber or carrot and roll. Be creative. Moisten a sharp knife and cut into six to eight pieces. Enjoy with seaweed salad, a fresh dinner salad topped with ginger dressing or yakisoba noodles.

Soy Paper Hand Rolls

Soy paper's light, delicate texture is perfect for savory fillings. Lay a sheet of soy paper onto a Japanese sushi roller and fill with sweet and sour glazed lobster, rice and spring onions. Also, try filling with crab, avocado and spicy mayonnaise or cream cheese, salmon and cucumber for a Philly cream cheese-inspired roll. Roll the paper into the shape of a cone and enjoy with edamame or sashimi.

Sashimi

Sashimi is quick, easy and delicious paired with savory teriyaki style yakisoba noodles, fresh salads and hand rolls. Ball up a 2-inch pile of sticky, Japanese sushi rice and shape into a rectangle. Lay several rectangles on a tray, then lay salmon, butterflied shrimp, seared tuna, eel or lobster over the rice. Serve with soy sauce, lemon slices and wasabi. Remember to pour the soy sauce over the meat of the sashimi; dipping the rice will cause it to fall apart. Sashimi also makes a great appetizer for sushi dinner parties.

Japanes Salads

Japanese or Asian-infused salads are the perfect complement to hearty sushi and sashimi. Mix grated seaweed, mirin, a dash of sugar and sesame oil for a vinaigrette-style seaweed salad. Mince ginger and blend with mayonnaise, lemon juice and sesame oil for a ginger dressing to top house-style salads. You can even whip up a quick bean salad with fava beans, edamame and bean sprouts for a protein-inspired salad and top it with sesame seeds.

Japanese Noodles

Serving a warm dish with the cool flavor of sushi can round off and complete your Japanese-inspired meal. Yakisoba noodles are a fast, wok-fry noodle packed with vegetables for a vegetarian option or can include chicken and beef. Stir-fry your favorite vegetables, such as carrots, broccoli, bean sprouts and bell peppers. Toss in boiled soba noodles and fry for about three minutes. Fold in teriyaki sauce, chili paste and soy sauce, sesame oil and garlic or any other Asian flavor sauce, heat for a minute and enjoy.

Tags: your favorite, bean sprouts, crab avocado, fill with, ginger dressing, Hand Rolls, Japanese sushi

Facts On The Sugar Alternative Xylitol

Xylitol is a natural sweetener found in fruits and vegetables. Xylitol is being lauded for its ability to fight dental problems and reduce weight. Diabetics can benefit from this low-calorie ingredient, because xylitol is absorbed slowly and prevents a sharp rise in blood sugar or insulin levels when eaten.

History

Emil Fischer (1852 to 1919), a German chemist, was awarded the Nobel Prize for Chemistry in 1902 for his investigation of sugar and purine substances; he discovered xylitol in 1891. Since the 1960s, xylitol has been approved as a sweetener in human foods. Today xylitol is used in over 35 countries including the United States as an ingredient in foods and other products like toothpaste.

Benefits

There are several benefits to using xylitol as a sweetener and to eating products sweetened with xylitol. Most of these benefits are related to improved dental care, such as decreases in plaque formation and in the development of dental caries. In addition, xylitol promotes salivation, which helps to repair damaged tooth enamel. Xylitol is an excellent sweetener for weight watchers since it provides approximately 2.4 calories per gram, which is one third fewer calories than sugar.

Studies

According to CalorieControl.com, in 1986, The Federation of American Societies for Experimental Biology reported to the United States Food and Drug Administration that the use of xylitol in food for humans is safe. The report also stated that xylitol is an approved food additive for foods for special dietary uses.

Production of Xylitol

Xylitol is an odorless, sweet-tasting, white crystalline powder. This commercially produced sweetener is made from hardwood trees like birch and fibrous vegetation. Foods and other products containing xylitol include chewing gum, hard candy and gum drops. Toothpaste, mouthwash and throat lozenges also contain xylitol. Xylitol is also used in foods for special dietary purposes such as for diabetics.

Effects of Xylitol on Dogs

According to the Animal Poison Control Center of American Society for the Prevention of Cruelty to Animals (APCCASPCA), there has been an increase in the number of dogs afflicted with xylitol poisoning. Since August 2006 they have managed 114 cases. The signs of xylitol poisoning in dogs are a sudden drop in blood sugar causing depression, loss of coordination and seizures. Pet owners should seek immediate veterinary treatment if they observe these symptoms in their dogs.

Tags: blood sugar, foods special, foods special dietary, other products, special dietary

Age Cheese At Home

Age Cheese at Home

Cheese, whether homemade or purchased, can be aged easily in your refrigerator. Controlling humidity levels and temperature are important for aging the cheese and preventing dryness. The amount of humidity and temperature needed will vary by the type of cheese you're aging, so follow guidelines for the specific cheese you're using.

Instructions

1. Choose plastic containers larger than the cheese. This is necessary so that there is enough room in the container for the cheese to breathe. You should consider a container sized appropriately to allow 40% cheese and 60% empty space. Wash the container and lid in bleach solution by mixing one-quarter cup bleach to one quart water, and dry thoroughly.

2. Place cheese inside the container. Saturate a paper towel with the bleach solution and ring out until damp. Create a ball from the towel and place it inside the container with the cheese to provide humidity. Make sure the paper towel does not touch the cheese.

3. Apply the container lid and snap into place. Make sure the lid is shut completely for an air-tight seal. Place a label on the container, if desired, to indicate the date and type of cheese. Place the container in the warmest part of your refrigerator, usually in the middle or in a bottom tray. Try to keep the temperature between 45 and 58 degrees F.

4. Check the humidity inside the container weekly to make sure it is adequate. Replace the damp paper towel as needed. Wipe away any condensation droplets or pools of water which may have accumulated inside the container. Turn the cheese each time you inspect the humidity level. Monitor the cheese until it has been aged for the desired length of time.

Tags: inside container, paper towel, bleach solution, Cheese Home, Make sure

Cook Turkey With Red Wine

Cook Turkey With Red Wine

Despite how intimidating it may seem to the beginner cook, roasting a turkey is actually quite easy. There are hundreds of ways to prepare a turkey and everyone has their own favorite technique. Some families enjoy deep frying their turkey while others wouldn't dream of settling for anything less than Mom's all-day roasted bird. Wine is usually an ingredient found in the gravy that accompanies the turkey. You can, however, actually cook the bird with red wine and it will help to crisp up the skin and add a slightly tangy flavor.

Instructions

1. Remove the top rack in your oven and preheat the oven to 375 degrees F.

2. Rinse the bird thoroughly, both inside and out, with cold water. Pat it dry with paper towels. Make sure the bird has no moisture left on the outside.

3. Using your hands, rub olive oil over the surface of the turkey. Sprinkle thyme, salt and pepper over the turkey and rub it around evenly.

4. Cut the butter into thin squares, if cold. If it is room temperature, use 1/4 teaspoon at a time and push it gently, under the skin of the turkey. Be very careful not to puncture the skin.

5. Stuff the cavity with stuffing, if desired, and truss the legs.

6. Pour one to two inches of red wine into the bottom of a large roasting pan. Place the turkey on a rack and then into a roasting pan and place it in the oven.

7. Baste the turkey with a mixture of 1/2 cup dry red wine and 1/2 cup melted butter every 30 minutes.

8. Continue cooking until your meat thermometer, inserted into the thickest part of the thigh, reads 170 degrees F. This should take 3 hours, or 15 minutes per pound.

9. Allow the turkey to sit in a warm area for 30 minutes after you remove it from the oven.

Tags: Cook Turkey, Cook Turkey With, Turkey With, Turkey With Wine

Omelets

About Omelets

Eggs are an almost essential food that are used in a variety of meals, but mainly for breakfast. Eggs can be used in a variety of dishes, but one of the most popular is the omelet. Omelets are made differently around the world, and can be made with a variety of ingredients to suit the preparer's tastes.

Features

Omelets are essentially scrambled eggs that are folded over ingredients in the middle of the eggs. When the eggs are being beaten, milk, cream, or water is typically added to ensure the omelet is fluffy. Because they are usually cooked in a round pan, omelets are typically shaped in a half circle, but do not always appear this way.

Function

A pan is preheated with some cooking oil or butter. Two to three eggs, on average, are mixed in a bowl and a liquid, such as milk or water, may be added. When the pan is hot enough, the eggs are poured in and left to sit for a minute. The ingredients are then added to the center of the omelet and a spatula lifts up the edges of the omelet, letting the still-runny eggs run to the bottom so that all of it can cook. After about a minute, the omelet is flipped over and can be served or cook for a little longer.

Types

Omelets typically feature cheese as a filling, but there are several varieties to choose from. Ham is one of the most popular meats included in an omelet, but bacon and corned beef hash are popular, too. The "Western Omelet" consists of onions, peppers, cheese and ham. Omelets are typically a breakfast food and can be served with toast, home fries, hash browns, or alone.

Geography

In France, omelets are made using a specific pan and feature a mixture of salt, pepper, butter and tomatoes. Italians create an omelet known as the frittata, which is like the typical omelet, but no folding occurs in the creation. Japan uses a large amount of ketchup and rice in its omelets, which differ greatly from traditional omelets.

Significance

Omelets are a popular breakfast food at diners across the United States. Several fast food restaurants have adapted the omelet into their menus, like Burger King and Dunkin' Donuts. These omelets are more like scrambled eggs and are not created the traditional way. The world's largest omelet weighed over 2 tons and was created in Ontario, Canada.

Tags: breakfast food, most popular, Omelets typically, scrambled eggs, used variety

Make Rum Chocolate Covered Cherries

Homemade chocolate-covered rum cherries aren't a candy that you can make on impulse. You need to set aside 10 days to give the cherries time to properly marinate, dry and set inside the candy molds, and tempering the chocolate is a lengthy process. Give yourself enough time to prepare them if you are making them in time for the holidays or a gift.

Instructions

Marinate and Frost Cherries

1. Drain two cups of cherries into a glass bowl, but keep some of the liquid in the cherry jar. Pour the rum over the fruit until it is sitting in a pool of liquid. Make sure all of the cherries are submerged.

2. Cover the bowl with plastic wrap so it's air-tight, and refrigerate for two full days. For a stronger rum flavor, you can marinate the cherries for up to a week.

3. Drain the cherries again and sit them on a cooling rack that has a cookie sheet under it to catch the drippings. Let the fruit dry overnight.

4. Put the butter, corn syrup and two tablespoons of cherry juice into a mixing bowl. Beat it with a mixer until it becomes smooth. Gradually add the powdered sugar. Mix it with the other ingredients on a low setting until the texture is like softened butter. Add a little more sugar if the fondant is too sticky, more juice if it's too stiff.

5. Scoop up enough fondant with a spoon to coat the outside of a cherry. Roll it into a ball with your hands, then flatten it and put a cherry in the center. Pinch the edges together and completely encase the fruit. Cover each piece of fruit this way.

6. Refrigerate the cherries for half an hour.

Temper the Chocolate

7. Slice or chop the chocolate bars into equal-sized pieces with a knife. Don't use chocolate chips: They have additives that enable them to keep their shape while baking, so they won't temper correctly.

8. Set the double boiler so that the water is simmering. Melt two-thirds of the chocolate, stirring steadily with a rubber spatula.

9. Clip a chocolate thermometer onto the boiler. Heat dark chocolate to 115 degrees F; milk and white chocolate should be heated to 110 degrees Fahrenheit. When it reaches the proper temperature, remove the bowl from the heat and set it on a heat-resistant surface.

10. Stir in the remaining chocolate and let it melt in the warmed chocolate. Let the mixture cool until its temperature drops below 84 degrees Fahrenheit. If any chocolate pieces are sticking out, remove them for later use.

11. Put the chocolate bowl back in the double boiler and continuously stir it until the dark temperature becomes 88 degrees. Milk and white chocolate needs to be heated to 87 degrees. Remove the chocolate as soon as it hits the right temperature.

12. Turn the warming tray on low. Sit the chocolate on the tray, clip the thermometer to the side and stir regularly. The chocolate has to stay warm while you work with it (85 to 88 degrees for dark and 86 degrees for milk and white). You can also keep it warm in the double boiler as long as you can maintain the proper temperature.

Dip the Cherries

13. Dip the cherries in the chocolate with a small fork. Scrape the fruit against the edge of the bowl to get rid of the excess and set it on a cookie sheet.

14. Refrigerate the cherries for 30 minutes. This gives the fruit a protective coat to keep the liquid filling inside.

15. Scoop up a teaspoon of warm chocolate. Pour some chocolate into the bottom of each candy mold to make sure the top of the cherry is totally covered.

16. Sit a cherry in each mold. Then completely fill the molds with the chocolate. Be neat when you pour the chocolate in with a spoon and wipe off any excess so the candy will be neatly shaped.

17.Refrigerate the cherries again for another 30 minutes.

18. Put the cherries in an air-tight container and let them refrigerate for another week so the centers will completely liquefy.

Tags: double boiler, Refrigerate cherries, cherries again, chocolate with, cookie sheet, degrees Fahrenheit

Fix Salsa If You Made It Too Hot

Counteract overly spicy salsa with a few easy tricks..

The heat in salsa comes from the peppers used in the recipe. Prevent your salsa from being too hot by tasting the peppers before using them and removing the seeds and inner membranes. Adding more of all ingredients except the peppers can also help, if you're still in the cooking process. But if you are stuck with a jar of too-spicy salsa, there are ways to cool it down.

Instructions

1. Taste the salsa to determine how spicy it is.

2. Add four to five squirts of lime juice to the salsa and stir. Taste the salsa. If it is still too hot, add a little more lime juice. The lime juice method is a good fix if you are using the salsa by itself or as a topping for a dish, because it does not change the taste of the salsa.

3. Add sour cream or plain yogurt as another alternative. Dairy helps counteract spicy foods. Mixing sour cream or yogurt in with the salsa is a good option if you are serving it as a dip. Just call it creamy salsa, and no one will ever know there was a problem.

Tags: lime juice, sour cream, Taste salsa

Remove The Rubber Stopper From A Can Of Cheese Spread

Spreadable cheese is delicious, but it can also lead to a huge mess.

If you've ever looked at the bottom of an aerosolized can of cheese spread you've likely noticed the tiny rubber stopper and have probably wondered what it's for. That tiny rubber stopper is how manufacturers fill their cans and keep them pressurized. If you remove the stopper while the can is full, you will have a huge mess on your hands as all of the pressurized cheese will come squirting out. Removing the stopper from an empty can is a rather easy task, however.

Instructions

1. Empty the can of cheese spread completely and release any trapped air by pressing the nozzle at the top of the can (where the cheese comes out.)

2. Grasp the rubber stopper, firmly, with a pair of needle nose pliers. Wear protective eyewear during this step to prevent injury.

3. Twist the rubber stopper out of the bottom of the can while holding the bottom of the can away from your face and away from other people or animals. The stopper should come out rather easily if it has been completely emptied, but some residual cheese might still be left in there (which will squirt out.)

Tags: rubber stopper, away from, huge mess, tiny rubber, tiny rubber stopper

Fireplace Decorating For Christmas

Arrange candles on the mantle to add light and fragrance.

Next to the Christmas tree, the fireplace is your home's major focal point for holiday decorating. Decorate your fireplace with treasured family favorites or new ornaments and accents.

Stockings

Christmas stockings accent the fireplace with a traditional look. A stocking is typically hung for each member of the household. Many stockings have red fabric trimmed with white faux fur on the top and are often embroidered with a person's name, but also come in a variety of colors and styles to suit your taste.

Pinecones

Pinecones tie in with the use of a coniferous Christmas tree. Place them in groupings on the mantel or arrange some in a basket, bowl or glass "hurricane" jar.

Garlands

Garlands are draped in loops and semi-circles from the mantel of the fireplace. They can be real or artificial. Garlands can also be decorated with Christmas ornaments, lights and pinecones.

Bows

Big bows are traditional Christmas decorations for the fireplace. Colors are often traditional, such as red and green, or can be selected to tie in with a specific color scheme.

Heirloom Figurines

Many families have a traditional figurine or collection of figurines that they display each year on the fireplace mantel. Santa Claus figurines, Nativity sets, angels, nutcrackers and teddy bears are traditional favorites. Figurines are often handed down through the family.

Family Photographs

Displaying family photographs on the mantel at Christmas is a custom in many homes. Some families take a group photograph every Christmas and display it on the fireplace mantel.

Tags: Christmas tree, fireplace mantel, fireplace with

Make Protein Drinks Without Using Powders

Soy and whey protein powders can leave an aftertaste that many people looking to boost their protein intake don't want. With a blender and an assortment of high protein ingredients, it is not difficult to make protein drinks without using powder. Try a few of the tips below and experiment with the ingredients to make shakes that you will love to drink on a regular basis.

Instructions

1. Vary the base you use to make shakes. Nonfat milk alone brings about 9 grams of protein to the drink, while soy milk typically has about 7 grams. Yogurt offers a thicker base as well as a variation on the taste. Keep in mind that 8 oz. of nonfat yogurt adds at least 13 grams of protein to the shake.

2. Use cottage cheese to thicken the shake. Note that 1 cup of large curd, low-fat cottage cheese has 28 grams of protein and mixes well with a variety of vegetables that contain additional protein, such as beets or broccoli. For a sweeter tasting shake, mix the cottage cheese with protein-rich bananas, walnuts or pumpkin.

3. Try adding peanut butter to a shake. Measure out the high-protein food by tablespoons and make sure to have enough liquid in the form of milk or soy milk to whip the heavy peanut butter. Know that 1 tbsp. of peanut butter is enough for a 16 oz. shake and will provide 5 grams of protein. Run the blender on high and stop to scrape the sides of the blender to make sure that you get all the protein from the peanut butter.

4. Add flavor and sweetness to your cottage cheese or plain milk shakes with sugar-free pudding mix. In addition to bringing more flavors to the shake, 1 tsp. of pudding mix will help to thicken a shake. Chocolate pudding goes well with most fruit shakes and vanilla pudding tastes good with vegetable shakes.

5. Include 1/2 cup of cooked or plain oats to a shake for a healthy dose of complex carbohydrates and 3 grams of protein. Oats go well with peanut butter shakes as well as fruit and vegetable concoctions. Uncooked oats provide a nuttier taste to the shake.

6. Put raw eggs in any shake for additional protein. One egg has 6 grams of protein and only adds 75 calories to the mix. Separate the yolk before adding it to the drink to save on calories. The egg white still provides about half of the protein from the egg.

Tags: grams protein, peanut butter, cottage cheese, well with, about grams, additional protein

Make Bbq Pulled Pork

Barbecue has been around since at least the early to mid 1700s. When the Spanish arrived in the Americas, the Taino Indians of the West Indies were cooking meats over a pit of coals. The meat was cooked on a framework built to hold the meat over the coals. The Spanish spelling for the Indian name of the framework was “barbacoa.”Today, pulled pork is a barbecue favorite in many households. Easily made in a Crock-Pot, it's great to bring along to picnics or family gatherings.

Instructions

1. Turn the Crock-Pot on to about 350 degrees F. Cut the bacon strips into thirds and put them in the Crock-Pot. When the bacon becomes translucent and makes a coating of grease on the bottom of the Crock-Pot, add the pork roast.

2. Brown the roast on all sides, seasoning each time you turn it with salt and pepper. While the roast is browning, chop the onion into 2-inch squares and add to the roast. Cook until onion is translucent. By this time the roast should be browned on all sides.

3. Pour the barbecue sauce into a large bowl. Fill each barbecue sauce bottle about 1/8 full with hot tap water. Shake vigorously and pour into the bowl with the barbecue sauce. Add the brown sugar, ketchup, mustard, hot sauce, garlic, onion powder, salt, black pepper and vinegar. Mix well. Pour over the roast and cover.

4. Turn the roast and stir the barbecue sauce every half hour. If the sauce starts to boil, turn the heat down to about 300 degrees F. You can turn the heat down as much as you need to keep the sauce from boiling and sticking. Cook for 6 to 8 hours or until the meat flakes off with a fork.

5. Scrape the meat with a fork, pulling “strings” of meat off the roast. Turn the roast and continue pulling strings of meat off the roast. When the roast is completely pulled, turn the heat up to 350 degrees F and cook for about 15 minutes. Constantly stir the pork mixture at this point. Turn the heat back down to “warm.” Serve on rice, hamburger buns or your favorite bread.

Tags: barbecue sauce, about degrees, heat down, meat roast, over coals

What Is A Substitute For A Dutch Oven

A Dutch oven is used primarily in oven baking.

A Dutch oven is a heavy pot made of ceramic, steel or cast iron with a tight-fitting lid. It is oven-safe and is used primarily for braising and stewing tough cuts of meat in the oven or on the stove top after browning. If you don't have a Dutch oven, other cooking containers make suitable replacements.

Casserole Dishes

For baking items not browned on the stove top, a casserole dish with lid makes a fine substitute for a Dutch oven. Check the manufacturer's label for recommended temperatures for glass or ceramic dishes.

Sauce Pots

A sauce pot is a small stock pot, and it can be used in place of a Dutch oven when browning the food prior to oven baking is necessary. Using a sauce pot makes it a one-dish meal, as everything is cooked in the same pan.

Frying Pan With Lid

When oven baking isn't necessary to finish the dish, a frying pan with a tight-fitting lid makes a good substitute for a Dutch oven. You can brown foods, add other ingredients and cook the items over low heat with a lid to tenderize and finish the meal.

Tags: Dutch oven, oven baking, baking necessary, oven baking necessary, substitute Dutch

Read A French Wine Label

In France, where the government regulates what grapes can be grown where, winery owners omit the type of grape from their labels; they presume that their customers can identify the grape by seeing where it came from. If you haven't got the time to memorize the nearly 100 wine regions of France, you can still decipher French wine labels.

Instructions

1. Pick up a bottle of French wine and look for the phrases "Vin Delimite de Qualite Superieure," "Vin de Pays" or "Vin de Table." These designations, listed here in descending order of quality, tell you something about the regulations the winemaker followed during production. If none of these phrases appear on the label, go on to Step 2.

2. Look for a phrase that begins with the word "Appellation." The "Appellation d'Origine Controlee" is the highest quality wine made in France. If the wine you've selected is an AOC wine, it will usually appear on the label in a small font as "Appellation.....Contolee." The middle word in this phrase is the region the wine hails from, for example, "Appellation Pauillac Controlee," indicates that the wine is an AOC from Pauillac.

3. Find the name of the winery. The winery is often written in the largest letters on the label, especially if it is well known. The name of the winery usually begins with the word "Chateau." The phrase "Mise en Bouteille au Chateau" means that the wine was bottled by the producer.

"Grand Vin" means that the wine is the main wine made by the winemaker.

4. Locate the alcohol content (percent volume), the volume (centiliters) and the vintage (year).

5. Buy a book, such as Karen MacNeil's "The Wine Bible," and bring it with you when you shop for wine so that you don't have to memorize what grapes come from which region.

Tags: that wine, appear label, begins with, begins with word, French wine, means that

Preserve Feta Cheese

Feta isn't cheap. Ensure the longevity of your feta with a salt brine.

Made from sheep's milk and invented by the Greeks, feta is white, crumbly table cheese that is used in everything from omelets to pastries. Feta is best preserved in brine where air exposure is limited. If you have feta that is not in brine, a brine can be made. This recipe makes about eight cups of brine, which is enough to cover either one large, or two to four small blocks of feta--but can be multiplied for larger amounts of cheese. With brine preservation, feta can have a shelf life of up to three months.

Instructions

1. Add eight cups of water to a saucepan.

2. Add a 1/2 cup of kosher salt to the water.

3. Bring the water to a boil on the stove. This will adequately dissolve the salt in the water.

4. Remove the brine from the stove top.

5. Set the brine aside while it cools to room temperature.

6. Chill the brine in the refrigerator for at least 45 minutes.

7. Place the feta in a plastic tub that has an airtight lid.

8. Fill the tub with the brine solution so that the feta is completely covered.

9. Store the feta in the refrigerator.

Tags: eight cups, salt water

Eat A Pomegranate Fruit

Pomegranate contains more polyphenols than red wine to ensure healthy blood flow.

Pomegranate is a fruit that aids in treating and preventing conditions such as high blood pressure, high cholesterol and influenza. Pomegranate contains agents known as polyphenols that act along with antioxidants to promote a healthy immune system. Nitric oxide produced from pomegranate increases the blood flow in your body to prevent clogged arteries. The seeds of the pomegranate fruit are flavorful and are accessed by cutting into the fruit and separating the seeds from the membrane.

Instructions

1. Wash the outside of the pomegranate with cold water to rinse the skin of the fruit clean.

2. Cut an "X" on the top of the fruit near the stem with the knife. Cut the pomegranate skin halfway down the skin of the fruit. This will aid in peeling the skin to access the seeds.

3. Place your thumb into the "X" mark near the stem and peel back the skin of the pomegranate.

4. Fill a mixing bowl with water about three-quarters of the way full. Gently place the pomegranate into the water to prevent the seeds from causing a mess as you remove them from the inside of the fruit.

5. Scoop the seeds from the pomegranate, holding the seed side toward the water. Put the seeds into the water.

6. Remove any leftover membrane from the pomegranate that may have fallen into the water using the strainer.

7. Pour the bowl of water and seeds through the colander. Place the strained pomegranate seeds into a bowl.

Tags: from pomegranate, into water, seeds from, blood flow, near stem, Pomegranate contains