Cute Ways To Wrap Fudge

Wrap up the fudge on a vintage plate.

Fudge is the classic homemade holiday gift. Even if you have a killer recipe, remember that presentation is as important as the quality of your fudge. Don't deliver your sweet offering on a holiday paper plate, covered with plastic wrap and a bow. Instead, dress up your gift so that the outside is as special as the creamy fudge inside.

Chinese Take Out

Instead of a traditional square or rectangular gift box, use a Chinese-restaurant style cardboard container, with the metal handle. To prevent the fudge from drying out, wrap each piece securely in plastic wrap before putting them into the container. Decorate the outside of the white container using rubber stamps, choosing a decor and style suitable to the occasion.

Muffin Paper

Muffin cup paper liners aren't just for muffins and cupcakes. Before your fudge hardens, spoon it into individual muffin cup liners. To obtain a professional candy store look, use small liners. Paper liners come in a variety of colors and designs, some of which are holiday themed. After the fudge hardens, line a flat gift box with tissue paper, and arrange the fudge cups in the box, to replicate the look of a box of gourmet candy.

Custom Labels

Wrap up your homemade fudge to look as if it is a bar of chocolate, purchased at the grocery store, neatly wrapped up in custom paper designed by you. Cut the fudge into a rectangular piece, and wrap neatly in aluminum foil. Design an outer wrapper, using your computer and printer. For example, if your name is Joe, the label might read "From Joe's Candy Shoppe." After printing off the rectangular label, wrap it around the candy bar, allowing the foil ends of the fudge to stick out, similar to how a commercial candy bar looks. Secure the two ends of the wrapper together, on the bottom of the fudge bar, using a piece of tape.

Baskets, Cups, Tins and More

Look for interesting containers when wrapping up your fudge. First, wrap the individual fudge pieces in the plastic wrap, before placing in the package. Package possibilities include large coffee cups, decorative tins, mason jars, baskets, a child's beach bucket, decorated paper sacks, colored gift boxes, a child's lunch box or a vintage glass candy dish, purchased from a thrift store. Another option is to make homemade gift boxes using recycled greeting cards.

Tags: plastic wrap, your fudge, fudge hardens, gift boxes, plastic wrap before, wrap before

Enhance Aunt Jemima Buttermilk Pancakes

Add a variety of delicious ingredients to make pancakes special.

The original Aunt Jemima® Pancake & Waffle Mix requires the addition of milk, oil and egg, while the "Complete" mix requires only the addition of water. Regardless of which mix you choose, you can enhance Aunt Jemima Buttermilk Pancakes with a wide variety of added ingredients. Flavor your pancakes with fresh or dried chopped fruit or whole berries. Add nuts or seeds for a hearty crunch. Stir in grated vegetables or chopped, cooked meat and herbs into the batter. Sweeten your pancakes with coconut flakes, chocolate chips or candy sprinkles. Experiment with a combination of additional ingredients to make your pancakes special.

Instructions

1. Assemble your pancake additions. Pair complementary ingredients such as chopped ham and pineapple, grated carrot and coconut flakes or fruits and nuts, if desired. Add herbs, spices or extracts to further enhance the flavor of your pancakes.

2. Chop up or grate the desired pancake additions, if necessary. Cut items to about the size of raisins. Leave small berries or seeds whole.

3. Prepare the batter according to the package directions for pancakes. Substitute fruit juice for the milk or water, if desired.

4. Add a total of 1/8 to 1/4-cup additional ingredients to the pancake batter for each cup of dry mix used. Stir gently to fold the enhancements into the batter. Alternatively, you can sprinkle the additional ingredients onto each pancake right after pouring the batter onto the griddle.

5. Spray a preheated pan or griddle with cooking spray and cook the pancakes as per the package directions.

6. Spread butter on each pancake and top with maple or fruit syrup, whipped cream or additional toppings, as desired.

Tags: your pancakes, additional ingredients, your pancakes with, Aunt Jemima, Aunt Jemima Buttermilk, Buttermilk Pancakes

How Get Lettuce Crisp After Washing It

Salad makes a good first course, or main course if protein is added.

The secret to a fresh tasting salad is making sure that the lettuce is thoroughly washed and dried. Nothing will ruin the taste of lettuce quicker than if it's sandy or wilted. There are a few simple things that you can do to ensure that every salad you make is clean, crisp and delicious.

Instructions

1. Even lettuces labled "Pre-washed" could be washed again.

Wash lettuce as your normally would under very cold water.

2. Dry lettuce in a salad spinner. Make sure it's as dry as possible.

3. If you don't have a salad spinner, wrap lettuce in a kitchen towel and spin by hand.

4. Choosing the salad bar at a restaurant is a healthy, inexpensive option.

Lettuce stays crisp the best if it's cold, so keep it in the fridge in the salad spinner bowl or metal bowl until you serve it.

5. Never add dressing until right before service. The acid in dressing causes lettuce to wilt.

Tags: salad spinner

Make Korean Ramen

"Ra-myeon" or ramen noodles have become a source of concern in their native Korea. Manufacturers raised the price of a pack of noodles by about 11 cents causing a run on groceries. In the U.S. ramen is a quick and inexpensive favorite among college students and office workers. This traditional dish is easy to turn into a satisfying meal with the addition of meat and veggies.

Instructions

1. Put 2 cups of water in a medium saucepan and set it on the flame to boil. Adjust the amount of water for the amount of soup base desired. Add spices like garlic powder, cayenne pepper, chili powder and freshly ground black pepper to the water.

2. Open a package of noodles and snap them in half. Add the noodles to the boiling water. Stir the noodles apart as they cook.

3. Add the packet of soup base. Add any fresh vegetables or potatoes. Continue stirring the noodles to evenly distribute the flavorings.

4. Reduce the heat after 3 minutes. Add other ingredients, including dried seaweed, hotdog pieces, shredded chicken or an egg. Add sliced green onions for texture and flavor. Finish with a squeeze of fresh lime.

5. Pour the noodles into a bowl. Serve with kimchi or banchan.

Tags: soup base

Names Of Red Potatoes

Red potatoes can be used in a variety of cooking applications.

A staple food of civilizations for centuries, there are numerous species of potatoes available throughout the world. Potatoes come in a variety of flavors and appearances, including the famous brown Idaho baking potato, the orange-colored sweet potato and even a purple variety. However, some delicious potato varieties are red. Red potatoes are available in several different varieties.

Red Gold

Red gold potatoes are a common variety of baking and boiling potatoes found in grocery stores. These potatoes usually have pink to red skins, and a smooth to slightly flaky texture, according to the Washington State University Research and Extension website.

The name red gold is given to this variety because of the vegetable's reddish skin and golden-colored flesh. They are a small variety of potato and tend to produce several tubers per plant.

Red Pontiac

Red Pontiac potatoes are a mid-season potato that is generally round to slightly oblong. They have smooth, light red skin and deep eyes. The red Pontiac originated in 1931 in Michigan when the USDA crossed the katahdin and bliss triumph potatoes. It is one of the world's most popular potatoes, according to the Canadian Food Inspection Agency website.

The red Pontiac is a high-yielding plant that produces tubers that are considered excellent for boiling, baking and making French fries. They bruise easily and have a bright white flesh.

Redsen

The redsen is a bright red, thin-skinned variety of baking potato. It is often braised and is used in salads because of its ability to retain its bright color even after cooking. It is a smooth potato with very shallow eyes. It must be handled gently because of its tendency to bruise.

The redsen grows in the early season and is a medium-sized potato with white flesh. It is often grown by farmers because of its ability to resist many plant diseases.

Red La Soda

The red la soda is among the best-tasting red potatoes in taste tests, according to the San Luis Hills Farm website. This variety has bright red skin and white, flaky flesh with medium-depth eyes. The tubers are generally round to oval in shape, and are heat- and drought-tolerant.

Growers at Louisiana State University bred the red la soda in 1936 by crossing the triumph and katahdin varieties, making it similar to the red Pontiac. It is a mid-season potato that grows on an attractive vine-like plant with bright lavender flowers.

Tags: baking potato, because ability, generally round, mid-season potato, mid-season potato that

Store Bread

Keep crusty bakery bread in its original paper sleeve. Do not put it in a plastic bag, as it will retain too much moisture and become spongy. To prevent bakery bread from drying out, save the end piece and use it as an end protector. You can also place the bread cut end down on a breadboard.

Instructions

1. Freshly baked bread that will be eaten immediately can be wrapped in a clean towel and kept on a breadboard.

2. Keep sliced store bought sandwich bread it in its original plastic packaging to help the bread to retain moisture. It should be stored at room temperature in a cool dark place. Sunlight will cause bread to dry out, and if it is in a humid place, it will grow mold.

3. Bread keepers are the ideal place for keeping bread for up to a week. They maintain the cool dark atmosphere that bread needs. While a wood, metal, or clay breadbox is ideal, in areas where bugs are abundant, a plastic bread keeper that allows bread to breathe is a good option.

4. For long-term storage, wrap pre-sliced bread in plastic wrap with the air removed and put it in the freezer. It is difficult to slice bread after it has been frozen. It will keep for three to four months.

Tags: bakery bread, bread original, cool dark

Flavor Popcorn

Popcorn is a delicious snack that many people enjoy, but it can pack on calories when you covered it with salt and butter. If you want to keep your popcorn both yummy and healthy, you can flavor it with several alternatives.

Instructions

1. Drizzle the popcorn with dark chocolate. Microwave dark chocolate chips and pour it over the popcorn. Dark chocolate is delicious and lower in fat than milk chocolate.

2. Use chili powder to flavor the popcorn. If you enjoy popcorn with a little bit of kick, sprinkle a generous amount of chili powder over it. A hot pepper sauce can also be used to create spicy popcorn.

3. Put cheese on the popcorn. Choosing a low fat cheese to sprinkle on warm popcorn will be healthier than drowning it in butter. Parmesan or dry blue cheese are two delicious choices.

4. Place garlic powder or garlic salt over the kernels. This will give the popcorn enough flavor so that you don't miss the regular salt and butter.

5. Add a fruit flavor to the popcorn. Cover the popcorn in a low fat butter spray and then add the powder of a fruit flavored drink. Strawberry tastes particularly delicious.

6. Sweeten the popcorn with cinnamon and sugar. Sprinkle equal parts cinnamon and sugar over the popcorn. The mixture will stick better if the popcorn is moistened with a low fat butter spray.

Tags: popcorn with, butter spray, chili powder, cinnamon sugar, dark chocolate, flavor popcorn, over popcorn

Manage A Bar

Managing a bar seems like a fun and easy job when you’re sitting back with your friends on a weekend, watching the bartenders move around behind the bar. Then you learn a little more and you realize that it isn’t just about making drinks or talking with customers; it actually involves work and hard work at that. If you decide that you really want to manage a bar, get ready by taking a few classes in restaurant management. Add this to my Recipe Box.

Instructions

1. Take classes on restaurant management and bartending from a local school, or better yet, get an Associates Degree in restaurant management. These classes teach you everything you need to know about running a bar and subbing in for the bartender who suddenly came down with a case of the chicken pox.

2. Hire the right employees and know when it’s time to fire someone. You might love the blonde who brings in the male customers, but if she can’t pour a drink and spends more time flirting than working, you’ll need to let her go. You have to find the right employees that will do their work correctly and fire people when they can’t.

3. Clean up frequently or assign an employee to clean up. You may think that you can get by just cleaning the bathrooms once a night, but most bars need to be cleaned several times throughout the night. If patrons trip over vomit at the front door or see a disgusting bathroom, it might be enough to make them go to the next bar down the street.

4. Keep the bar fully stocked at all times by doing inventory and learning what you’re running low on and ordering more. Every night you should do an inventory of the bar and make a list of what you need before the next night. Customers won't stick around a bar that doesn't have toilet paper or runs out of their favorite alcohol.

5. Watch for patrons that have had too much to drink and cut them off and help them find a ride home or call a taxi for them. A good manager knows when it’s time to call in the bouncer and flag down a taxi. All it takes is one drunken fight or drunk driving arrest to give the bar a bad name.

Tags: restaurant management, classes restaurant, classes restaurant management, right employees, that just, when time

Keep Breading On Baked Pork Chops

When baking homemade pork chops you may encounter a common problem--the breading falls off during cooking. Several reasons for this include: a breading that is too thin, cooking the pork chops too soon after coating and not using an egg in the breading. By avoiding these mistakes, your next batch of baked pork chops will turn out evenly breaded and crunchy right from the oven.

Instructions

1. Choose boneless pork chops to avoid bare spots on the chops, because the breading cannot adhere to bone.

2. Whisk together in one bowl 1 egg white, 1 tbsp. prepared mustard and enough flour to create a mayonnaise-like consistency. Use up to ½ cup of flour.

3. Place the breading in a second bowl.

4. Place the remaining 1 cup flour into a third bowl.

5. Put the wire rack across the baking dish and preheat the oven to 425 degrees F to allow the crust to bake onto the meat better.

6. Dip the pork chops into the flour and shake off the excess.

7. Dip the floured pork chops into the egg white mixture to coat. Hold the chop over the dish to allow the excess to run off the meat and back into the dish.

8. Place the pork chop into the breading, flipping it over to completely cover.

9. Place the breaded pork chops onto the wire rack. Repeat with the remaining pork chops.

10. Allow the pork chops to rest at least 10 minutes on the wire rack before placing them into the oven. This allows the egg white to partially dry, acting as a glue to better adhere the breading to the meat.

11. Bake the pork chops on top of the wire rack over the baking pan to allow air to circulate and to create a crunchy crust on all sides, even the bottom.

12. Increase the cooking time if the recipe requires a lower temperature than 425 degrees F.

13. Bake until a meat thermometer inserted into the thickest portion of meat registers 180 degrees F.

Tags: pork chops, wire rack, pork chops, chops into, pork chops into

Mediterranean Style Cooking

Mediterranean cooking produces some of the tastiest, healthiest and most popular foods in the world. This article will provide information on becoming familiar with the ingredients and techniques used in 14 different cuisines, including Italian, Greek, Spanish, Portuguese, Turkish and the Provencal dishes of southern France.

Ingredients and Meal Planning

The Mediterranean diet builds largely upon plant sources such as grains, fruits and vegetables, beans and other legumes, herbs and spices, nuts and seeds, olives and olive oil. The wheat used to make Italian pastas and the corn for Italy's polenta are in this group, as are the different types of rice used in Spanish paella and Italian risotto. Try Morocco's couscous, made from wheat, and Italy's spelt and farro, ancient wheat varieties that look like brown rice with a nutty taste and texture.

Fruits and vegetables also are important in Mediterranean cooking. Think of the ingredients used by the gifted little French rat in the movie "Ratatouille" - eggplant, zucchini, tomatoes, onions and garlic - and include a few when planning menus. Remember herbs such as bay leaf, thyme, oregano and rosemary are Mediterranean favorites that lend distinctive flavors. Add the sunny taste of citrus fruits, especially to Italian, Greek and Spanish dishes.

Keep in mind that this region lies alongside a sea, so include fish and seafood. Other protein sources that lend flavor and nutrition are dairy products such as Greece's feta cheese and yogurt, and Italy's hard cheeses such as parmesan, soft ricotta and mascarpone. Ask to sample various cheeses at the deli counter or in specialty shops. Use red meat as a flavoring agent for sauces, rice and pasta dishes rather than in large portions. Serve fruit, nuts and cheese for desserts and snacks. Consider using honey, rather than sugar, as the sweetener of choice.

Tips and Techniques

Make Mediterranean cuisine easy and accessible by remembering that good quality ingredients, rather than complicated recipes, are the key to this style of cooking. Choose fresh, ripe fruit and seasonal vegetables. Use different shapes and types of pasta and rice and a variety of dried beans and lentils. Limit ingredients for each dish to a short list in the beginning, with menu options increasing as they become familiar.

Grill, saute, braise or roast food. Avoid deep frying. Dress raw foods, such as salads, simply. Use the olive oils with the most distinguishing flavors for salads and the milder flavored olive oil for cooking. In the Mediterranean, mild olive oil is used instead of butter in baking. Complement meals with wine and dessert with herb tea or espresso.

Tags: rather than, Greek Spanish, Italian Greek, Italian Greek Spanish, Mediterranean cooking, that lend

Wedding Reception Buffet Menu Ideas

Food for the wedding buffet

A buffet-style wedding reception can be a tasty and attractive way to offer your guests a variety of foods to choose from.

Carving Station

For a carving station, you will choose the types of meats you would like to serve at the reception. For example, you may decide to have roasted chicken and roast beef. A number of different meats may be included at a carving station. Your caterer will go over what is in your budget. A carving station will also include rolls and various condiments. A carving station is usually offered when the wedding reception occurs during the dinner hour.

Pasta Station

A pasta station is often included at a buffet-style wedding reception. This station will have one or two cooks preparing each guest's individual pasta plate. The guests will be able to choose the type of pasta they want, usually a penne or a fettucini-style noodle. Several sauces will be offered. Marinara and fettucini sauces are two popular choices. There may also be different toppings sauteed for the pasta, such as mushrooms or pepper.

Mashed Potato Bar

Mashed potato bars are a popular trend at wedding receptions. A mashed potato bar will allow guests to enjoy mashed potatoes in a martini glass. They will be able to top their mashed potatoes with the toppings they choose. This station will include mashed potatoes, shredded cheeses, sour cream, chives, bacon bits and any other topping you choose to have. Your guests will enjoy a new twist on an old dish.

Fruits and Cheeses

For a lighter option, a fruit and cheese station is perfect. There are many creative and beautiful ways to set up a fruit station. Some caterers will design the fruits in the shape of a "fruit tree." You can include an assortment of cheeses and crackers as well. Fruits and cheeses work well if you are on a low budget. A reception may serve heavy or light hors d'oeuvres, and fruits and cheeses are a good accompaniment either way.

Tags: carving station, station will, mashed potatoes, buffet-style wedding, buffet-style wedding reception

Make Pasta Sauce From Scratch

It is hard to find a better tasting dish than homemade pasta. This is my own delicious recipe that I rely on every time I want to cook a good meal with minimal effort. It is an inexpensive dish, healthy, and feeds lots of people!

Instructions

1. Wash and chop all of your vegetables. Toss the onions in a pan and saute them while you cut up the rest of the vegetables (the onions taste best a bit caramelized). Once the onions are cooked well, combine all the veggies and cook on low heat for another 5 minutes. Use seasoning of your choice; fresh chopped garlic, or italian seasoning are both good.

2. Using a saucepan, combine and heat both the diced tomato and tomato sauces. Add all of your sauteed vegetables and stir thoroughly. Cook for as long as convenient; the longer you let it sit on the stove simmering, the better the flavor.

3. Just before you are ready to eat, cook your pasta. Typically you need to boil the water first, then reduce to medium/high heat for 7-9 minutes, but follow the directions on your pasta packaging for best results. Let the noodles drain. Now pile your pasta noodles onto a plate and top with the veggie filled sauce. Yum!

Tags: your pasta

Identify Different Types Of Sparkling Wine

There's more to bubbly wine than just champagne! There are different types of sparkling wine from all over the globe that are made in a variety of ways. After tasting, you will see just how varied the bubbles can be.

Instructions

Identify Different Types of Sparkling Wine

1. Learn where Champagne comes from. Champagne is the most widely recognized sparkling wine in the world, and for good reason. It was in this region of France that the first sparkling wine was made, and it is only from the Champagne region of France that true Champagne can be made. It was also here that the most respected way to make sparkling wine was developed. It came to be known as Methode Champenoise, later changed to simply Methode Traditionale. Look at the label on your Champagne bottle and it should say one of these two phrases on the front. Champagne is made from a blend of three grapes: Chardonnay, Pinot Noir and Pinot Meunier. Although both Pinot Noir and Pinot Meunier are red grapes, once they are crushed, the skins are removed immediately so no color bleeds into the juice.

2. Taste and understand Methode Traditionale. Open your bottle of champagne and pour it into the champagne flute. You will notice very small bubbles and a fine foam, or "mousse," that sustains for a while on top of the glass. This is due to the method it was made. In Methode Traditionale, the juice is fermented in a large tank, then transferred to bottles. Once in the bottle, a small amount of unfermented juice is added with a little yeast, and the bottle is capped. This starts a second fermentation inside the bottle. The fermentation releases carbon dioxide, and with nowhere to go, the gas is absorbed back into the wine, thus creating bubbles in the wine. The reason the bubbles are so small is because the small area that the gas is confined to created extremely high pressure, and the bubbles are forced to be smaller. Taste the wine. There will most likely be a yeasty quality to it, or as some wine professionals say "bready" or "biscuity" characteristics. This is from the close contact of additional yeast during the second fermentation.

3. Understand and taste Charmat Method. The second, and less expensive way of making sparkling wine is by the Charmat Method. This is how Prosecco is made. Prosecco is a sparkling wine from Northern Italy made from the Prosecco grape. Once pressed, the juice from the grapes go through a fermentation in a large tank. After that, a large amount of unfermented juice is added to the tank, along with more yeast, and the tank is sealed air tight. The second fermentation happens in the tank, creating a pressure situation where the gas is absorbed back into the wine again, then it is bottled. Because the pressure is not as great, the characteristics of the wine are very different. Pour a glass of Prosecco. You will see bubbles, but they will be big bubbles, and the mousse on top will dissipate quickly. Taste it. The flavors are fruity and simple. It is, no doubt, a fun party sparkler, but lacks the complexity and depth of a Methode Traditionale wine.

4. Taste Cava. Open your bottle of Cava and pour it. This is a sparkling wine from Catalonia, Spain made from a blend of grapes, the most important in the blend being Xarello, or Pansa Blanca. It is made Methode Traditionale, so the bubbles will be small, but the grapes that Cava is made from are less complex and full than those that make up Champagne. Taste it and you will get a little yeastiness, but it will be a bit lighter and less intense than the Champagne. It's flavor profile will most likely fall somewhere between the Prosecco and the Champagne.

5. Taste the Blanc de Noir. This sparkling wine is true California. The name references the fact that this is a white sparkling wine made entirely from red grapes, specifically Pinot Noir. In Champagne, it is illegal to make this and call it Champagne. All Champagne must have some amount of Chardonnay grape in it. In America, however, those rules do not apply. Pour it. One taste and you can see the difference. It is fruitier and more tart, but still retains a respectable toastiness. It may even have hints of under-ripe cherry. Remember, this is a sparkling wine made from a red grape.

Tags: made from, Methode Traditionale, sparkling wine, sparkling wine, Pinot Noir, second fermentation

Japanese Vegetable Cutting Techniques

Thinly sliced vegetables are typical of Japanese cuisine.

Japanese chefs employ numerous cutting techniques since presentation is very important in Japanese cuisine. Traditionally, chefs will carefully slice and arrange vegetables on a plate. Some of these techniques, such as katsuramuki, must be done only by very experienced chefs and should not be attempted at home. Others, like rangiri, are much simpler and can be employed for vegetables to be cooked or used for garnish.

Sengiri

Also known as "julienne," this technique involves cutting vegetables into thin matchstick shapes. Vegetables are cut in this manner for use in sushi or as a garnish. Cucumbers and carrots, generally, are cut in this style.

Katsuramuki

This technique is usually used for vegetables providing garnish. It involves slicing vegetables into extremely thin strands and requires great skill. Katsuramuki means thin, transparent material. Daikon, a Japanese radish, is usually cut in this way and presented under pieces of sashimi.

Rangiri

Rangiri means cutting into wedges, and it is often reserved for carrots and other thick vegetables to be added into soups. It's easy to do, as it simply involves cutting the end of the vegetable at a 70-degree angle.

Slivers

This method of cutting results in very thin slices. The ends are cut at a sharp angle to make them curl, so they are a decorative addition to salads and other dishes requiring garnish. Cut spring onions into slivers, and if the ends don't curl sufficiently, try placing them in ice cold water for a few minutes.

Rounds

Vegetables are often cut into round shapes for both decorative purposes, and because they steam and stew better. Cut carrots, zucchini, radish and cucumber this way. Each round should be around 1-millimeter thick.

Tags: involves cutting, Japanese cuisine, vegetables into

Make Mojito Marinated Fruit Salad

Make Mojito Marinated Fruit Salad

Mojito marinated fruit salad is perfect for any backyard barbecue. This fruit salad is great for your Memorial Day party, 4th of July Party, graduation party or any other get together. Perfect for relaxing on your deck, near your pool or in your living room with a few friends. You don't need a special occasion to make this special treat. The minty flavor of the Mojito goes extremely well with the abundant fresh fruits of summer. This fruit salad is a refreshing alternative to your plain old, everyday summer fruit salad. Remember this contains alcohol and should only be eaten by adults. Keep this one away from the kids!

Instructions

1. In a small pot on the stove, heat 2/3 cup of water and add 1 cup of sugar. Stir continuously until the sugar has completely dissolved in the water.

2. Take the small pot from the stove, set on the side to slightly cool, about 10 minutes. Stir in 2/3 cup of Bacardi Light Rum, 3 tablespoons of lime juice and 2 teaspoons lime zest. Set aside to cool to room temperature.

3. In a large bowl add 2 cups of cantaloupe cut into cubes, 2 cups of honeydew melon cut into cubes, 2 cups of watermelon cut into cubes and seeds removed, 2 cups of pineapple cut into cubes, 1 cup of seedless grapes, ½ cup of fresh blueberries 5 or 6 sprigs of mint.

4. Add liquid mixture and toss well. Make sure all fruit has been tossed in the marinade. Cover and store in refrigerator for 6 to 8 hours.

Tags: fruit salad, into cubes, cubes cups, Fruit Salad, into cubes cups, Make Mojito, Make Mojito Marinated

Break In A New Baseball Glove With Olive Oil

For as long as there have been baseball gloves there have been "sure fire" ways to break those gloves in. Whether it's mink oil, shaving cream or any other secret trick, the goal remains the same: softening the leather and creating a flexible pocket for the glove that makes it easier to use. One of those items that can break in your new glove can be found right in your kitchen cabinet--olive oil.

Instructions

1. Pour a small amount of olive oil onto a rag and rub it onto your new glove, making sure you wipe down the front and the back of the glove. This will help soften the leather, which will make it easier for you to form.

2. Allow the glove to sit for about 30 minutes and then use a clean rag to wipe any excess olive oil from the glove.

3. Play catch with another person or, if you don't have someone to play with, toss the ball into the glove.

4. Place a baseball into the pocket of your glove and tie a string around it. Make sure the string is tight enough to hold the glove closed.

5. Place the glove underneath your mattress or another heavy item for a few hours to put pressure on the glove to help form the glove's pocket.

Tags: your glove, have been, there have, there have been

Make Greek Yogurt And Save Money

Eat Greek yogurt on its own or as a sour cream substitute.

While different in appearance, texture and flavor, Greek yogurt is made up of the exact same ingredients as the traditional style. Essentially a concentrated form of plain yogurt, Greek yogurt is thicker, dryer and more nutritious. Since Greek yogurt requires more milk to make the final product, the price tends to be higher as a result. Make your own Greek yogurt to save money on your weekly grocery expenses. Homemade yogurt has a sweet, creamy taste and allows you to control the thickness of the final product.

Instructions

1. Pour 1 qt. whole milk in a saucepan. Put the pan on the stove at medium-high heat and bring the milk to a boil.

2. Remove the pan from the heat. Monitor the temperature of the milk with a thermometer. Reduce the heat to 110 to 115 degrees Fahrenheit.

3. Whisk ½ cup of yogurt into the heated milk, or use a packet of active yogurt cultures.

4. Pour the yogurt mixture into a thermos and wrap it with a towel. Put the thermos in a sunny location to keep the temperature near 100 degrees Fahrenheit. Allow the thermos to sit undisturbed until the yogurt thickens, between six and 10 hours.

5. Line a sieve with coffee filters. Put the sieve inside a mixing bowl. The bottom of the sieve must be suspended at least 1 inch above the bottom of the mixing bowl.

6. Pour the yogurt into the sieve and leave it in the refrigerator overnight, up to 12 hours. Whey -- the liquid portion of yogurt -- strains through and leaves a thick, creamy Greek yogurt.

7. Test the yogurt. If the yogurt is too thick for your tastes, mix in a spoonful of the strained whey at a time until it reaches the desired results.

Tags: Greek yogurt, Greek yogurt, degrees Fahrenheit, final product, mixing bowl

Use A Kitchen Aid Mixer To Mix Meat Loaf

A KitchenAid mixer is a kitchen work horse. You can make bread and cakes with no effort, whip egg whites or cream in a minute. And, you can make meatloaf. No more sticking your hands into a bowl full of cold meat and eggs. No more using a spoon only to find that you only half-mixed your ingredients. It's just another thing your KitchenAid mixer can do to make your life a bit easier.

Instructions

1. Preheat the oven to 375 degrees.

2. Break or slice the bread into small pieces and put into the bottom of the mixer bowl. Pour the milk over the bread and stir to evenly distribute and rehydrate the bread.

3. Add the onion, one cup of ketchup and all the other ingredients, except the hamburger. Mix on low just until all the ingredients are mixed.

4. Add the hamburger in three additions. Continue mixing on low, until everything is almost completely mixed. Raise the mixer speed to medium and mix for 30 seconds.

5. Turn the mixture into the loaf pan and top with 1/2 cup of ketchup. Use a spatula to spread the ketchup over the top.

6. Bake for one hour or until the temperature in the center of the meatloaf reaches 180 degrees. Remove the pans from the oven and let them sit for 15 minutes before serving.

Tags: KitchenAid mixer

What Is In A Wellstocked Pantry

A well-stocked pantry includes items that can be used for a number of dissimilar recipes and are therefore versatile. Also, a well-stocked pantry includes items that store well for extended periods without going bad or stale.

Canned Vegetables and Fruits

Canned vegetables and fruits can last for years in a pantry and can either serve as a key ingredient in a dish or as a side item next to an entree. In particular, canned tomatoes are very useful because they can be used in a variety of soups, Italian dishes and even chili.

Condiments

Many common meals are topped with condiments. For example, a hot dog almost always is covered in mustard or ketchup. Moreover, there are many recipes, especially for meats, that include condiments as a means to spice the dish. Dijon mustard, for example, is often used in chicken or fish dishes.

Spices

Identify the specific spices that you use often and make sure that they are always on hand. Spices can go stale in a matter of months. So, spices that you use rarely should not be bought in large quantities. For most people the pantry should include salt, pepper, olive oil and some dried herbs like basil or thyme.

Tags: includes items, includes items that, items that, pantry includes, pantry includes items, spices that, well-stocked pantry

Make Jack Skellington'S Face On A Cookie

Jack Skellington's face requires only white and black frosting to duplicate.

Jack Skellington, the Pumpkin King of Halloweentown from director Tim Burton's Disney movie, "The Nightmare Before Christmas," makes an excellent foil for Halloween-themed cookies. His neutral color scheme and simple features translate well to cookie form. Jack's distinctive face -- bone-white with hollow eyes and a wide smile that looks sewn shut -- looks best on circular cookies that match the character's round head. Whether you make cookies from scratch, a boxed mix or a slice-and-bake roll, decorating them with frosting is the simplest way of replicating Jack Skellington's look.

Instructions

1. Prepare the cookies according to directions and allow them to cool to room temperature.

2. Stir white frosting with a frosting spatula until the icing is smooth and pliable. If you're making your own frosting, use a recipe designed for cookies so it will set stiffly instead of staying soft.

3. Coat the upper surface of the cookie as evenly as possible with white frosting using the frosting spatula. Create a circle of frosting in the center of the cookie and work it toward the edges, leaving a quarter-inch unfrosted border to make the cookie easier to hold and eat without touching the frosting.

4. Sketch Jack's features into the soft frosting with a toothpick. These faint lines give you a guide for where you'll place the black frosting and draw in the Pumpkin King's features. Large, hollow eyes, two small teardrop shapes for nostrils and a mouth as wide as his head are Jack's distinguishing characteristics.

5. Pipe black icing within the marks you made with the toothpick. Using the small piping nozzle, draw the outlines of Jack's features first, then fill them in with frosting. Jack's mouth requires only a single curving line that follows the shape of his face and a number of shorter lines perpendicular to his mouth.

6. Dampen a clean fingertip in fresh water and smooth the black frosting features with your damp finger. You'll achieve a smooth effect that looks more integrated with the character's white face.

7. Repeat the process with other cookies until you run out of cookies and/or frosting.

Tags: Jack Skellington, black frosting, with frosting, frosting spatula, frosting with, hollow eyes, Jack features

Types Of Hollandaise Sauce

Hollandaise sauce is commonly served on eggs Benedict.

Hollandaise sauce is made by emulsifying egg yolks with butter and is generally seasoned with lemon juice. The appearance of Hollandaise is light yellow, smooth and creamy, while the flavor is rich and buttery (though the lemon juice has the effect of cutting the richness slightly). Hollandaise is most commonly associated with eggs Benedict, but it and its many variations can be used in a variety of dishes.

Classic Hollandaise

Classic Hollandaise sauce originated in France and is thought to have been based on a Dutch sauce (hence the name). The sauce, made by emulsifying butter and egg yolks and seasoned with lemon, is the standard Hollandaise sauce and it pairs very well with eggs, asparagus, quiche and crab cakes.

Sauce B arnaise

Sauce b arnaise is the most prevalent derivative of Hollandaise sauce. The primary ingredients (egg yolk and butter) are still present, however regular butter is swapped for clarified butter and the acidic element (lemon or vinegar) is replaced with herbs (usually chervil, tarragon, peppercorns and shallots). Clarified butter lacks the milk solids of regular butter and, therefore, b arnaise is less creamy than Hollandaise. B arnaise sauce is usually served with steak, other red meats or fish.

Sauce au Vin Blanc

Sauce au vin blanc is another common derivative of Hollandaise sauce. Like Hollandaise, sauce au vin blanc uses emulsified egg yolks and butter as its base, but adds a reduction of white wine and fish stock. Sauce au vin blanc is almost exclusively used with fish.

Sauce Choron

Sauce choron is made in the same way as b arnaise sauce, but the tarragon and chervil are replaced with tomato pur e or tomato paste. Like b arnaise, sauce choron is usually served with steak, however, it is usually selected when a chef wants to reduce the richness of the dish by increasing the acidic element.

Tags: Hollandaise sauce, acidic element, arnaise sauce, Classic Hollandaise, derivative Hollandaise, derivative Hollandaise sauce

Make Gourmet Jam

Are you tired of the same old store-bought jams and jellies? Wouldn't you love to serve something new and exciting? Gourmet jam is the perfect addition to a Sunday brunch. It's also easy to make. All you need to do is substitute some of the ingredients you use to make your favorite recipe. Read on to learn make gourmet jam.

Instructions

1. Choose fruit that is in season. Jam is a very basic food. In fact, some recipes only call for two ingredients, fruit and sugar. This means that you want your fruit to taste as good as possible. By buying fruits that are in season, you ensure that the flavor and sugar levels are perfect.

2. Try combining different fruits. When making gourmet jam, you want to create something truly unique. For example, try combining strawberries and blackberries.

3. Use flavored sugar. Flavored sugar is an easy way to make anything gourmet. You could use vanilla, ginger or even lime flavored sugar.

4. Add additional flavors. If you want your gourmet jam to truly shine, don't be afraid to add additional flavor. You could add minced ginger or even crushed mint to create unique flavors.

Tags: easy make, ginger even, that season, want your

Make Easy Root Beer Bbq Chicken Marinade

Root beer adds a sweetness to your barbecue sauce or marinade.

There are many marinades that taste delicious when paired with chicken, but during the summer months, sometimes there is just nothing quite like barbecued chicken cooked on the grill. Although store-bought barbecue sauce or marinade does the job, homemade barbecue sauce allows you to achieve the exact taste you desire. With a touch of rich, sweet root beer taste, this barbecue sauce and marinade will pleasantly surprise family and friends at your next cookout.

Instructions

1. Place all ingredients in a medium saucepan and bring to a boil over medium heat.

2. Simmer the sauce, stirring occasionally, for about 10 minutes.

3. Taste and add seasoning to your liking if desired. The sauce should be thick and richly flavored.

4. Transfer the sauce to a bowl and allow it to cool to room temperature before using as a marinade or glaze.

5. Store covered in the refrigerator if you plan to use it later.

Tags: barbecue sauce, barbecue sauce marinade, sauce marinade

How Long Do Pumpkins Last

Once pumpkins ripen on the vine, harvest them and store for longevity.

Americans tend to call any orange-colored gourd or squash a pumpkin. In fact, pumpkins can grow from any of three species: Cucurbita maxima, Cucurbita pepo and Curcurbita moschata. Regardless of species, pumpkin vines sprawl across the garden soil and need lots of sunlight to grow well, bloom and then produce fruit. Pumpkins are intolerant of frost, so plant pumpkin seeds in late spring to midsummer, when temperatures are warm and tropical. Ideally, you should time the planting so that pumpkins are ready for harvest from the beginning to the middle of October.

Plant Longevity

Pumpkins are annual plants. The seeds sprout, grow into mature plants, bloom and produce fruit in one growing season that lasts between 80 and 120 days, depending on variety. Once the fruit matures fully and the seeds inside them are ripe, the pumpkin plant dies. Fall frost also kills pumpkin plants, regardless of their age. Pumpkins are replanted each year in gardens to produce a new crop.

Pumpkin Ripening

It's important to monitor the development of pumpkins on the vine in a garden or field. When the immature pumpkins are still green and enlarging, there's still lots of further growth needed. Once the green skin begins changing to yellow stripes and eventually turns orange, they will be ready for harvest within two to four weeks. Pluck pumpkins from the vine only once the rind is hard and the skin is a full, deep orange. Once ripe, pumpkins will begin to decompose within one month if temperatures are still warm in the garden. Frosts and freezes also can damage pumpkin fruit tissues that cause rot.

Harvesting

Cut pumpkins from the vine so that a stem stump 3 to 4 inches long remains on the top of the pumpkin. Lifting pumpkins by the stem often causes the stem to rip the top of the pumpkin completely off. Stemless pumpkins rot more quickly, since pathogens penetrate through the wound and thin tissues at the top of the pumpkin. Any pumpkins lacking a stem should be used before stemmed fruits, which are most likely to store well for several months. Bruised fruit and immature pumpkins are not worth harvesting for long-term storage or display.

Storing Pumpkins

Harvested pumpkins have a long shelf life when placed in a cool, dry area. Humidity shortens storage lifespan, and shelf life also decreases as temperature increases. Ripe, unblemished pumpkins last for up to three months if in a room that's between 50 and 55 degrees Fahrenheit. If you place pumpkins in average humidity of 50 to 60 percent in cool room at 45 to 50 degrees, they can be stored for three to six months. Never refrigerate pumpkins, as the temperature is too cool and humidity inside the refrigerator is often too high. Overly dry rooms can dehydrate and prematurely shrivel pumpkins. Do not store pumpkins with apples, as ethylene released by apples shortens pumpkin shelf life.

Tags: shelf life, from vine, immature pumpkins, produce fruit, pumpkins from, pumpkins from vine

The Best Way To Cook Popcorn

Popcorn is a healthy and quick snack. The best way to make real popcorn is on the stove. Simply buy popcorn kernels at a grocery store with bulk dried goods bins or a natural foods store. All it takes to make the best stove top popcorn is a pot with a solid bottom, a little vegetable oil or butter and salt.

Getting set up

It doesn't take many kernels to make a full pot of delicious popcorn. Start with 1/2 cup. First, find a pot with a snug-fitting lid and a solid bottom---pots with thin bottoms are more apt to burn the popcorn---and set it on the stove over medium heat. When the pot is hot, add enough oil to coat the bottom. Swirl the pan over the heat until the oil is hot, then add the kernels and cover.

pop popcorn

With the lid on, gently shake the popcorn over the burner to keep the kernels moving. Turn the heat up to high. As the kernels heat, you will begin to hear them pop. Keep shaking. Do not lift the lid during the process because hot kernels might fall out.

The popping will start slow, increase momentum and then peter out again. When it seems like most of the kernels have popped, turn off the heat and wait a minute so that any last kernels can pop.Then remove the lid. If at any point you smell burning, take the pan off the heat and check on the popcorn's condition when the popping subsides. If you have burned a few kernels but most are popped and fine, go ahead and eat those. Don't eat the burned popcorn.

Serving ideas and storage

Once your kernels are finished, simply dump them into a large bowl and salt to desired taste. You can also melt butter to drizzle on your popcorn, or top with cheese, spices, brewer's yeast or wheat germ. Popcorn is a relatively healthy and fun snack. While older kids and teens should be able to make stove top popcorn after a few lessons, don't trust small children with this job. Popcorn kernels keep indefinitely in a dry cupboard.

Tags: popcorn with, stove popcorn

Eat Lowcarb At A Super Bowl Party

If you have lost weight on one of the many low-carb eating plans, the last thing you want to do is fall off the diet wagon at a Super Bowl party. High-calorie and high-carbohydrate snacks such as potato chips, sandwiches and bread bowls are the traditional fare, so add some healthier foods to the menu as well. Read on to learn eat low-carb at a Super Bowl party.

Instructions

1. Make chili, and then create a garnish bar of cheese, slices of lime, cilantro, sour cream and scallions, which can serve as toppings.

2. Serve chicken wings, which are low-carb if they aren't breaded and if the sauce isn't made with a lot of sugar.

3. Put together a vegetable platter with cucumber slices, broccoli and cauliflower florets, celery sticks, mushrooms and cherry tomatoes, with sour cream for dipping.

4. Scatter bowls of low-carb nuts throughout the room, instead of the usual bags of potato chips and baskets of pretzels.

5. Eat cubes of cheese and mini-meatballs, which are filling but also low in carbohydrates.

6. Drink water at the Super Bowl bash. If you want to indulge in an alcoholic beverage, try wine or low-carb beer.

Tags: Super Bowl, potato chips, sour cream, Super Bowl party

Peruvian Food

Peruvian cuisine is very diverse because of its blending of cultures and its unusual geography. With three distinct regions, a wide variety of biology and climate, and enormous crop diversity, Peru boasts some of the best culinary traditions to be found anywhere on the planet, and its food is world-renowned.

History

Peru has a unique Incan and pre-Incan heritage and a wide history of immigration including African, Basque, British, French, Italian and Spanish. Peru's cuisine reflects this eclectic nature. In addition, over 100,000 Chinese immigrants came to Peru in the late 1800s, and Peru has more Chinese restaurants than any other country in Latin America.

Geography

The unique geography of this country contributes to the diversity of its food as well. Peru has 28 climates out of the 32 climates found on Earth. It also has 80 of the world's 104 types of biological zones. Food varies among the three distinct Peruvian regions: the coastal areas, the mountainous Andes (highlands), and the Amazon jungle to the east. Types of cuisine vary within regions also, particularly along the coastline from south to north.

Benefits

Even the crops Peru grows are diverse, again, because of the wide range of climatological and biological zones. Of the 5,000 or so varieties of potatoes found in the world, over 2,000 are native to the Peruvian highlands. With a very long coastal area as well as the Amazon rainforest, Peru is home to over 2,000 species of fish, more than any other country. There are over 2,000 varieties of sweet potatoes, and 650 types of fruit.

Features

Maize and a huge variety of potatoes have been important in Peruvian cuisine since pre-Incan times. Historically, maize was toasted or boiled, or made into bread and tamales. Peru's maize kernels can grow as large as an inch across and come in yellow, black, red and other colors.

Other foods which have been seen in Peru's diet for thousands of years are squash, beans, sweet potatoes, bananas, avocados, papayas, plums, and pineapple, as well as aji hot peppers.

The most common native ingredients used in Peruvian cuisine today are rice, potatoes, and fish, and most dishes include some type of aji. Potatoes and rice are served with almost every meal. The most common meats are chicken, pork and lamb, all of which were introduced by Spanish explorers and conquerors in the 1500s.

Significance

At the Fourth International Summit of Gastronomy held in Madrid in 2006, coastal Lima was declared the "Gastronomic Capital of the Americas." This convention is regarded as the world's most important gastronomic forum. Along with other international recognition, this has increased tourism to Peru's capital city and resulted in a further boom in new restaurants. The city's highly-regarded cuisine mixes Andean traditions with Spanish influences, along with those of African, Cantonese, Italian, French and Muslim, with an emphasis on seafood.

Types

If you travel to Peru, you might like to try the most traditional dish, which is ceviche or seafood marinated in lemon, aji, garlic and coriander.

Other popular culinary delights include ají de Gallina (chicken in a creamy spicy sauce), an African-Peruvian dish called tacu-tacu (refried spicy black bean and rice tortilla) and sweet mazamorra morada, which is a pudding made from purple corn. Alpaca meat and guinea pig can be tried in the highlands, and in the Amazon jungle, you can taste inkicapi, a hot soup of chicken, peanuts, yucca, and coriander. Paiche, the world's largest freshwater fish, is abundant in jungle rivers and ponds, and also makes for a tasty meal.

Tags: Peruvian cuisine, Amazon jungle, biological zones, have been, highlands Amazon, highlands Amazon jungle

Winemarinated Brisket Recipes

Brisket takes well to wine marinates as the acid content of the wine will help tenderize the meat. The longer, up to 48 hours, that the meat marinates, the more effective the tenderization process will be. Wine marinades, in most cases, can go from the refrigerator to the roasting or baking dish and serve as a gravy for the brisket after being brought to a boil. Dry red wine is often the choice for the marinade base and can be augmented with red wine vinegar and spices if desired.

Slow-Roasted Brisket

Place a 4- to 5-pound brisket in the bottom of your roasting pan. Add to the pan 1 chopped onion, eight to 10 minced garlic cloves, salt and pepper and 1 tsp. red pepper flakes. Add one to two 750 ml bottles of dry, red wine. The wine should cover the brisket in the pan completely. Marinate the brisket in the refrigerator for two days, turning the brisket twice daily. Preheat the oven to 300 degrees F. Add three sliced carrots and three to four chopped tomatoes to the roasting pan. Roast the brisket, covered, for six to seven hours in the pan. Remove the cover during the last 30 minutes to finish browning the meat and vegetables.

Stovetop Brisket

In a shallow dish or pan, marinade a 2- to 3-pound brisket in a mixture of 1 tbsp. crushed black peppercorns, 3 tbsp. of minced garlic, 2 tbsp. steak seasoning mix and one 750 ml bottle of dry red wine. Place the marinade pan, covered, in the refrigerate and marinate 12 hours or overnight. Transfer the brisket and marinade to a Dutch oven and add 3 pounds fresh, small red potatoes and two quartered large onions. Add two to three carrots sliced into 1 inch sections and 1/2 pound of frozen or fresh green beans. Bring the mixture to a boil. Cover the Dutch oven and turn the mixture down to a slow simmer and cook for four to five hours or until the meat is fork-tender and the vegetables are soft.

Crockpot Brisket

Prepare the brisket marinade the night before cooking. If your crockpot or slow cooker has a removable crock, use the crock to prepare the marinade. Combine 2 cups dry red wine, one can (15 oz.) tomato sauce, 2 tbsp. Italian seasoning and eight to 10 minced garlic cloves. Coat the brisket in the marinade and cover. Refrigerate overnight. Place the brisket in the slow cooker. Add 2 tbsp. brown sugar, 1 tbsp. Worcestershire sauce and 2 tbsp. vinegar to the marinade sauce. Pour the sauce over the brisket and cook on low for eight to 10 hours or until meat pulls apart with a fork.

Tags: brisket marinade, minced garlic, Dutch oven, eight minced, eight minced garlic, garlic cloves, hours until

Make Beef Jerky Using Ground Beef

Beef jerky can be made from ground beef.

Jerky is dried meat that has been seasoned, trimmed of fat and dried with low heat. Humans have been making jerky in one form or another for thousands of years. In modern day, beef jerky has become one of the most popular forms of jerked meat consumed. However, making beef jerky with whole muscle meat can be rather pricey. Substituting the whole muscle beef with ground beef is a simple process that saves a bit of cash while still making a tasty snack.

Instructions

1. Preheat the oven to 150 degrees F.

2. Combine salt, pepper, chili powder, garlic powder, onion power and ginger in a large mixing bowl and mix thoroughly. Add the ground beef to the mixed spices and combine the spice mixture with the ground beef.

3. Place a third of the spiced beef mixture into the food processor and pulse for 30 seconds. Place the portion that was run through the food processor aside on a sheet of waxed paper. Repeat this process again with the other two thirds of the spiced ground beef mixture. This grinds the beef into finer bits and ensures that the spices are thoroughly mixed with the meat. Once finished you should have three equal portions of processed spiced beef.

4. Place a sheet of waxed paper over the top of each of the three portions of spiced ground beef. Use the rolling pin to roll the mixture between the sheets of waxed paper into a thin rectangular shape. Do this with all three portions of ground beef.

5. Remove the top sheet of waxed paper on one of the beef portions and turn over onto a cookie cooling rack. Remove the top sheet of waxed paper. Repeat this process with the other two portions of ground beef.

6. Place the cookie cooling sheets into the preheated oven. Prop the oven door half way open and bake for three house. After three hours of bake time, rotate the pan once and allow the mixture to bake for another three hours.

7. Remove the jerky from the oven and cut into thin strips. Allow the strips to cool before eating.

Tags: ground beef, waxed paper, sheet waxed, sheet waxed paper, beef Place

What Vegetables To Put In Spaghetti Sauce

Fill your spaghetti sauce full of healthy vegetables that taste delicious.

Making spaghetti sauce takes time and patience. Starting with a few basic ingredients, you can add additional vegetables to punch up the nutritional and flavor content. Parents of finicky eaters disguise vegetables in the sauce, so children eat a better diet. Try adding some of these veggies to spaghetti sauce, and enjoy.

Basic Ingredients

Start the sauce by sauteing onion, garlic and tomatoes until tender. Fresh tomatoes make the best sauce, but canned or frozen are fine. If you like a sweet-flavored sauce, grate a few carrots into the pan, and saute until tender. Add tomato sauce, and bring the mixture to a boil. Lower the temperature, put a lid on the pot and simmer on low heat for several hours. Stir the mixture often. Slowly cooking the sauce imparts rich, delicious flavor.

Peppers

Add flavor with bell peppers. Core the bell peppers, dice and saut with the onions. This gives the sauce a tangy, sweet flavor that accents the tomatoes. Use a single type of bell pepper, or add a dash of color by putting in yellow, orange, red, purple and green bell pepper. Each pepper has a slightly different taste, and provides different nutrients. If you like spicy foods, toss in a few chili peppers or Tabasco peppers.

Mushrooms

When saut ing the onions, toss in a handful or two of fresh mushrooms. Button or shitake mushrooms give spaghetti sauce a great flavor, and mushrooms make a great meat substitute. Canned mushrooms work if fresh aren't available. Make sure you drain off any juice from the mushrooms before adding to the pan. Saut until mushrooms are tender, and then add the tomatoes.

Green Veggies

Sneak some vegetables into your child's diet the easy way. Peel and chop zucchini or a few stalks of celery into small pieces. Saute the vegetables with the onion, garlic and tomatoes. Add fresh, chopped spinach to the sauce, and let the sauce cook for several hours. The children never notice the added vegetables, and eat it without complaining at all.

Tags: bell pepper, bell peppers, garlic tomatoes, onion garlic, onion garlic tomatoes, several hours

Agave Nectar Vs Sugar

Agave nectar presents a natural solution to chemical-laden sugar substitutes.

The sweet taste of sugar is hard to resist, but eating too much of this confectionary staple can lead to tooth decay, obesity and adult-onset diabetes. Sugar substitutes have fewer calories and less of an effect on blood sugar but come from chemicals. However, agave nectar, a relatively new sugar substitute, offers a natural, healthy alternative to sugar.

Origin

Agave nectar comes from agave, the same plant that tequila comes from. Sugar primarily stems from sugar cane.

Taste

The taste of agave nectar is similar to a smooth honey.

Caloric Content

Agave nectar tends to have more calories per ounce than sugar, but since agave nectar is sweeter than sugar, you will use less of it.

Glycemic Index

A Glycemic Index (GI) ranks foods by how they affect blood sugar levels, an important unit of measurement for diabetics. With an average GI in the 60s, sugar may impact blood sugar, whereas agave nectar is a low-glycemic food with a GI around 30.

Bone Char

Many granulated sugars use animal bone-based charcoal in their processing. Agave nectar does not use bone char in its filtering process and is safe for vegans and those who refrain from using animal products in their diets.

Functions

Like sugar but unlike other sugar substitutes, agave nectar helps brown, retain moisture and preserve foods.

Tags: agave nectar, Agave nectar, blood sugar, comes from, Glycemic Index

Greek Prom Themes

A Greek-themed prom can incorporate costumes.

Choosing a Greek theme for your prom can help ensure the event is unique and memorable. There are several ways to incorporate Greek themes into the dance, from asking guests to attend dressed up in Greek costumes to decorating the event hall to mimic various eras in Greek history. With a bit of ingenuity, your Greek-themed prom will be a hit.

Costumes

You can easily turn your prom into a costume party, letting the senior class know they should dress up in Greek costumes when they attend. Togas are easy to make by hand or can be purchased or rented at local costume shops. Or, you can encourage guests to dress as famous characters from Greek mythology, like Helen of Troy or Hercules.

Historical Eras

Consider choosing a particular era from Greek history and decorating the event hall to reflect that time period. For ancient times, the room can be filled with fake columns, and holy temples can be painted onto the walls. If you want to make the hall look like modern-day Greece, fill it with plenty of Greek flags and fake lemon trees.

Food

The food of Greece is instantly recognizable for many people, and serving traditional Greek dishes can help set the tone of a Greek prom. Foods like olives, hummus, feta cheese, cous cous and tabouli can be made ahead of time. These dishes can be served at room temperature, making it ideal for a buffet. Don't forget to finish the night with a dessert of baklava.

Music and Dance

Music and dancing are a big part of the Greek culture, and you can focus on these areas to pull off a successful Greek prom. Hire a local band to perform Greek-style music, and consider hiring a dance group that specializes in Greek dancing. Some Greek dances involve smashing plates. As an alternative, have some paper napkins on hand that can be thrown around.

Tags: decorating event, decorating event hall, event hall, from Greek, Greek costumes, Greek history

Stack Buffet Tables

Set up a buffet table for you next event.

When hosting an event where a large amount of food is prepared to serve, a buffet style set-up is a convenient option for guests. To stack a buffet table you will need a disposable table cloth, dinnerware, serving utensils and enough chafing ensembles to hold the number of dishes you are serving. Chafing ensembles can be purchased from restaurant supply vendors on the Web and in stores. The ensemble will include a food pan, a cover, water pan, fuel holders and stacking frames.

Instructions

1. Place your disposable table cloth over the table to avoid the potential spills onto the surface of the table.

2. Set up the stacking frames from your chafing ensemble about an inch or two apart from each other onto the table. Leave enough room to set up the dinnerware at the beginning of the buffet or set up the dinnerware on a separate table next to the buffet table.

3. Fill the pans from your chafing ensemble with about two inches of water. Light the fuel holders and place underneath the water pans in the middle of the stacking frames. Depending on the size of your food pans, you may use two fuel holders--one at each end--to keep a large pan of food heated for serving. Place the cover over the water pan to contain the heat.

4. Transfer the dishes from cooking vessels into the food pans from the chafing ensemble. After your water pans have been heating for 15 to 20 minutes, they should be prepared to keep the food you place on top at a warm serving temperature.

5. Place the food pans carefully over the heated water pans. Arrange the dishes in the order in which your guests will eat. Salads and appetizers first, main and side dishes next and desserts last. Cover until you are prepared to serve.

Tags: buffet table, chafing ensemble, food pans, stacking frames, water pans

Make Honey Baked Ham Seasoning

Make Honey Baked Ham Seasoning

Honey baked ham is tasty and versatile. A traditional holiday favorite, we also enjoy it sliced thin for sandwiches or cubed and baked into casseroles or egg dishes. There are plenty of store bought products to choose from, but it's more economical to make it yourself and more importantly, you get to choose what you feed to your family. There are just a few basic ingredients in this simple recipe for honey baked ham seasoning. Once you get comfortable with the recipe, experiment and create your own. This glaze is based on a 6 to 8 lb. ham.

Instructions

1. Combine all ingredients into a small saucepan. The basic components to this glaze are sweet juices and brown sugar. Feel free to experiment with the type and amount of fruit juices. Some recipes call for pear, cherry or prune juice. Likewise, if you don't care for dry mustard, try another seasoning such as allspice or nutmeg.

2. Heat the seasoning on a medium flame. You will want to keep whisking this mixture or it will burn.

3. Cook until the glaze starts to thicken and bubble. You can use a wooden spatula to stir well, making sure to scrape the bottom and sides. If this mixture begins to burn you will have to start over.

4. Turn the heat down to low when it begins to bubble and cook for another 2 minutes.

5. Remove the glaze from heat and put aside until ready to baste onto ham. It is OK if the glaze cools down a little, but it will be easier to work with while it is warm.

Tags: Baked Seasoning, Honey Baked, Honey Baked Seasoning, Make Honey, Make Honey Baked, this mixture

Make A Breadless Sandwich

If properly assembled, the items on this tray would make a perfect breadless sandwich

As low carb diets continue their popularity and low carb dieters continue to shed pounds, more and more people are looking for a way to maintain their new, svelte figures without forgoing classic favorites like sandwiches. One way to keep the carb count down is to indulge in a sandwich without the bread.

Instructions

1. Lay one large piece of lettuce flat on the plate. If you cannot spread the leaf perfectly flat, that is okay as long as you have enough room to stack the insides of the sandwich on top of the leaf.

2. Stack one slice of cheese, one slice of tomato and two slices of lunch meat on top of the leaf. It is important to stack them in this order to give your sandwich more stability.

3. Spread mayonnaise and mustard on top of the lunch meat. Smooth the condiments on as if you were spreading them on a piece of bread. They should be even across the slice of lunch meat so that you can enjoy them with every bite.

4. Cover the condiments with two more slices of lunch meat, a tomato slice and another piece of cheese. This is the top half of your sandwich.

5. Place the second lettuce leaf on the top of the pile. At this point the edges of the lettuce leaves will be drooping over the sides of the sandwich.

6. Wrap the hanging edges of the lettuce leaves together. This will hold the sandwich together so that you can eat it the same way you would eat a sandwich made with bread.

Tags: lunch meat, edges lettuce, edges lettuce leaves, lettuce leaves, slices lunch, slices lunch meat

Yogurt Based Sauces

Yogurt is a staple in Indian, Greek and Middle Eastern cuisines. Incorporated into a sauce, yogurt can be served with meat and fish dishes as well as cooked vegetables. When sweetened, it can serve as a sauce for fruit and dessert dishes.

Cucumber Yogurt Sauce

This type of sauce is well-known in Middle Eastern and Greek cuisines. The sauce is called "tzatziki" in Greece, "cacik" in Turkey and "jajeek" in Iraq. It is often served with roasted meats, Greek meatballs or even hamburgers. To make the sauce, peel, seed and grate one cucumber, place it in a bowl and toss with 1 tsp. of salt. Let it sit five to 10 minutes to absorb the salt. Squeeze the grated cucumber to release the moisture. Place it in another bowl and add 2 cups of thick, Greek-style yogurt, the juice of half a lemon, one or two cloves of minced garlic, 1 tbsp. of finely chopped fresh mint, 1 tbsp. of finely chopped fresh dill and ¼ cup of olive oil. Stir to combine and refrigerate. Serve at room temperature.

Citrus Yogurt Sauce

The combination of citrus and yogurt makes a perfect sauce for fish. In a bowl, mix 1 cup of whole-milk yogurt, 2 tbsp. each of extra-virgin olive oil and water, 1 tsp. of finely grated fresh lime zest, 1 tbsp. of fresh lime juice, ½ tsp. of finely grated orange zest, 1 tsp. of fresh orange juice and 3/4 tsp. of salt. Mix well and refrigerate. Bring to room temperature before use.

Cilantro Garlic Sauce

This tangy sauce can spice up steamed or roasted vegetables; another option is to use it to top a baked potato. In a bowl, mix together 1 1/2 cups of whole-milk, Greek-style yogurt, 3/4 cup of finely chopped cilantro, 4-1/2 tbsp. of fresh lemon juice, 1-1/2 tsp. of finely chopped garlic, 3/4 tsp. of cayenne and 1 tsp. of salt. Refrigerate for at least 30 minutes to allow the flavors to blend. Serve at room temperature.

Sweetened Yogurt Sauce

With the addition of a sweetener, yogurt can serve as a piquant sauce for fruit salads or kebabs or as a topping for bundt or angel food cakes. For a lemon honey yogurt sauce, mix 1 cup of plain yogurt with ¼ cup of honey. Stir in 1 tbsp. of lemon juice. This is particularly good on lemon-flavored cakes. For a refreshing accent for fruit, mix 1 cup of plain yogurt with 2 tsp. of sugar, 1/8 tsp. of vanilla and 2 tbsp. of thinly sliced mint leaves.

Tags: finely chopped, room temperature, chopped fresh, finely chopped fresh, finely grated, fresh lime

Make Jamaica Jerk Rub

The Arawak Indians created the Jamaican jerk way of preserving meat. The Arawaks combined various spices, inserted the mixture into holes punched into meat, and then roasted it over open fire. Today, their preservation method is no longer needed, but jerk seasoning remains popular because of its authentic tastes. Many versions of Jamaican jerk rub exist today. Due to individual taste preferences, each recipe not only varies in the combination of spices, but in flavor. Develop a Jamaican jerk rub mix by starting with ingredients common to all jerk recipes, then add other favorite spices to personalize it.

Instructions

Jerk rub should satisfy personal taste

1. Measure 1 tablespoon each of curry powder, ground cumin, ground ginger, hot pepper, allspice, cinnamon, garlic powder and brown sugar in a bowl. Add 1 teaspoon of salt. Stir well or shake in a plastic bag to mix the ingredients.

2. Add other spices such as thyme and onion or more of the spices listed. Keep track of the ingredients and amounts added.

3. Make two or three jerk rubs with a combination of different spices.

4. Rub the spices on various chicken parts dry, or add the mixes to cooking or olive oil and make rub pastes. Smoke chicken on the grill until fully cooked.

5. Invite someone else to help decide which jerk rub combination tastes best and save that recipe for future use. Store any leftover spices or jerk mixes in tightly sealed glass jars.

Tags: Jamaican jerk

Turn Milk In To Cheese

Fresh, wholesome dairy products like milk and low-fat cheese are, according to the Weight Watchers Research Department, part of maintaining a healthy, balanced diet. That's good news for cheese lovers. While it's true that some of your favorite cheeses can take a great deal of effort to make and need a great deal of aging before you can enjoy them, you can turn milk into cheese in your kitchen in just a few hours.

Instructions

1. Line a large colander with a new, clean piece of tightly-woven cheesecloth. Set aside.

2. Pour 8 cups whole milk into a large saucepan.

3. Add 1/8 tsp. salt and stir to combine.

4. Place the saucepan on your stove top over medium heat and bring to a boil. Stir the milk frequently to prevent it from scorching.

5. Turn off the heat as soon as bubbles appear on the surface of the milk, but leave the saucepan on the burner.

6. Add 1/4 cup lemon juice to the milk. Stir well.

7. Leave the milk on your stove top for 10 to 15 minutes. During this time, the lemon juice will cause the milk to curdle (congeal into a jelly-like form).

8. Place your cheesecloth-lined colander in your sink. Pour the contents of the saucepan into the colander, allowing the excess liquid to drain into the sink.

9. Gather the cheesecloth, like a bag, around the cheese. Squeeze firmly to drain out as much excess liquid as possible.

10. Wrap the cheese tightly in plastic wrap and place it in an airtight container. Refrigerate overnight.

11. Remove the plastic wrap and place the cheese back in its container. Store in the refrigerator.

Tags: excess liquid, great deal, lemon juice, milk into, plastic wrap

Make Homemade Chili

Here's make chili that will warm your body on a cold winter day and be perfect for chili cheese dogs at a summer cookout.

Instructions

1. Remove ground beef from packaging and place in skillet on top of stove on medium heat. Break the beef up in small chunks with a fork. Add chopped onions and cook until ground beef is browned well. Remove beef and onions from burner. Drain grease from the beef and onions and rinse well.

2. While beef is cooking, pour water in small cooking pot. Allow water to boil and then add pasta. Cook pasta until it is al dente or still slightly firm. Drain pasta.

3. Combine chili beans, chili powder or seasoning, tomato paste, tomato puree and refried beans in a large pot on medium heat and mix well. Add enough water to thin the mixture to your desired consistency.

4. When pasta and ground beef are finished cooking and have both been drained, add them to the large cooking pot and combine the mixture well. Allow chili to come to a boil, reduce heat and simmer approximately 30 minutes or until pasta is tender. Serve with crackers, cheese and any other condiment you desire.

Tags: ground beef, beef onions, medium heat