Make Olive Oil

Olive oil, mainly produced in the Mediterranean area, is popular all around the world as both a cooking oil and a flavoring oil and is often used in salad dressing. The oil can be made in three major types: virgin, which is made naturally; refined, which is chemically treated; and pomace, which is chemically extracted. Olive oil is easiest to make at home the natural way, using common items from your kitchen to extract the oil from the olives.

Instructions

1. Make a series of small cuts with a knife in a handful of clean olives, so that the oil can escape through the skin. Place the olives in the bottom of a medium-sized glass. It is best to use a glass that has a stem, such as a wine glass.

2. Place the glass inside a large jar. On top of the glass, place a small mesh strainer or a punctured jar lid. Make sure that the strainer or jar lid fits the glass, and that there is no danger of it slipping into or out of the glass. Place a smaller glass, such as a shot glass, or another small, heavy kitchen object onto the strainer to hold it down.

3. Fill the glass with water, all the way to the top until it is overflowing slightly. If necessary, move the shot glass while you work, but do not let too much water flow into the jar when you replace the shot glass.

4. Let the olives sit for at least a day and a half, until the olive oil separates from the water, rises to the top, and overflows into the jar. Take the glass out of the jar and pour out as much water as possible, so that you have only the oil left in the bottom of the jar.

5. Flavor the oil, if desired. For a garlic flavor, leave a whole, clean clove of garlic inside the oil for two days. You can also add lemon peel, peppers, basil, rosemary or other herbs to the oil for flavoring.

Tags: shot glass, glass that, much water, which chemically

Substitutes For Parmigiano Reggiano

True Parmigiano-Reggiano cheese has a complex and nutty flavor.

Parmigiano-Reggiano is one of the world's greatest cheeses, renowned for the power and complexity of its flavor. It is the best known example of a class of dry cheeses used primarily for grating, a type known to the Italians as a "grano." Cheeses of this type are manufactured all over the world, and though few come close to the rich flavor of a genuine Parmigiano-Reggiano, many are excellent in their own right.

Other Parmesan-Type Cheeses

There are many Parmesan-type cheeses made around the world, and most major manufacturers produce one or more. As a rule these are unsatisfactory mass-produced industrial products, lacking complexity and deriving much of their flavor from salt. That being said, many large and small producers have artisan cheeses in the Parmesan style. While they will not have the flavors of Parmigiano-Reggiano, the best of them express a distinct regional character of their own.

Other Italian Cheeses

Italy produces a number of other hard grating cheeses which can be used as substitutes for Parmigiano-Reggiano. Each has its own distinct character and will cause a slight difference in the taste of the finished dish, but can be substituted readily for one another. Grana padano is a Parmesan-style cheese made elsewhere in Italy, and very similar to authentic Parmesan. Asiago is widely available from both Italian and American producers, and is slightly sweeter and saltier. Pecorino Romano or Tuscano are sheep's milk cheeses, with sharper, nuttier, saltier flavors than Parmigiano-Reggiano.

International Cheeses

There are hard grating cheeses made in other countries that can be readily substituted for Parmigano-Reggiano. Dry Jack, a version of Monterey Jack aged to grating texture, is an American equivalent. French mimoulette is similar to Parmesan, but with a deep orange color. Spanish Manchego has a rich and deep flavor, and can be grated or shaved in lieu of Parmigiano-Reggiano. The Swiss have two excellent grating cheeses, Sapsago and Sbrinz. Sbrinz is much like Parmesan, while Sapsago is lower in fat and herb-flavored. The Dutch Saenkanter is a Gouda that has been aged to a grating consistency.

Production of Grating Cheeses

Grating cheeses begin with a number of different types of milk, from the skimmed cow's milk of Parmigiano-Reggiano to the sheep's milk of the various Pecorinos. However, once the curds are made and pressed, the process is similar for most such cheeses. They are pressed into a firm mass, draining as much whey as possible from the curds. The cheese is then brined or salted, which draws moisture from the middle of the mass and creates a naturally hard rind on the outside. The cheeses are aged for varying lengths of time, as much as several years.

Tags: grating cheeses, aged grating, cheeses made, Cheeses There, hard grating, hard grating cheeses, sheep milk

Cook Raw Shrimp With Old Bay Seasoning

Old Bay Seasoning seasons shrimp.

Old Bay Seasoning originated in the Chesapeake Bay area 70 years ago. According to the Old Bay company, 50 million ounces of the seasoning were sold last year. The blend of 12 herbs and spices flavors shrimp in a traditional shrimp boil. Add potatoes, onions, corn and even sausage. You can also steam shrimp or add the seasoning to dips or sprinkle it on vegetables.

Instructions

Boiled

1. Rinse sand and dirt from the shrimp, but do not peel. You can use any size shrimp, but larger shrimp are easier to handle and peel.

2. Bring a gallon of water to boil in the pot. Stir in 1/2 cup Old Bay Seasoning. Return to a boil.

3. Add the shrimp to the pot all at once. Return to a boil and boil 4 minutes, or until the shrimp are bright pink.

4. Drain the shrimp and serve with cocktail sauce and lots of napkins.

Steamed

5. Wash and peel the shrimp, but leave the tails on. Run the tip of the paring knife up the back of each shrimp to remove the dark vein along the back.

6. Combine 1/2 cup water and 1/2 cup vinegar in the saucepan and bring to a boil. Stir in 2 tbsp. Old Bay Seasoning and return to a boil.

7. Add one pound of shrimp to the pot. Cover and steam 3 minutes, until shrimp are pink.

8. Drain the shrimp and serve with cocktail sauce.

Tags: boil Stir, cocktail sauce, Drain shrimp, Drain shrimp serve, minutes until, minutes until shrimp

Plant Red Potatoes

Plant Red Potatoes

A truly versatile plant, the red potato can be cooked in numerous ways for a multitude of flavors. Luckily, the red potato, like most potatoes, is exceptionally easy to grow and care for. Growing potatoes is great for beginning gardeners and advanced experts alike. Nothing can be simpler than digging a hole and dropping a potato in. While you'll have to wait for the secret bounty which lies beneath the surface, the ease of maintenance far outweighs the time it takes for new potatoes to grow and mature.

Instructions

1. Bud your seed potatoes. Keep each potato separate or in a single layer in a bright sunny place.

2. Thoroughly loosen and turn the soil in the potato's garden bed. Add additional soil or compost and integrate it into the bed. Break up large clods of dirt and remove any rocks or weeds.

3. Form an 8-inch deep, 2-inch wide trench with the hoe. Leave 10 to 14 inch row intervals and 2 to 3 foot side intervals between potato rows.

4. Place seed potatoes in the trench one at a time, 12 inches apart.

5. Cover over the potatoes with about 2 to 4 inches of soil from the sides of the trenches. Mark each potato's place with a plastic row marker or by anchoring a stick upright in the ground.

6. Water your potatoes regularly as you do the rest of your vegetable garden and wait for sprouts to push through the soil.

7. When your potato sprouts are 2 to 4 inches tall, cover the plants lightly with garden soil or compost.

8. Harvest "new" potatoes when the plants bloom. Wait until the leaves turn yellow and the plant starts to die back in the fall to harvest fully mature potatoes.

Tags: each potato, Plant Potatoes, seed potatoes, soil compost

Make Oatmeal Bread

Complete the perfect meal with warm, crusty oatmeal bread to pass at the table. Put away the bread maker and finish a loaf yourself in less time than a machine can make it. Bite into a hearty piece of oatmeal bread and erase the bland, store-bought bread from your memory. Make the best oatmeal bread by following these easy steps.

Instructions

1. Mix the boiling water, oats, margarine, honey and salt in a large glass bowl. Mixture should cool slightly.

2. Stir warm water, yeast packet and sugar together until yeast is dissolved. Mixture should start to bubble in about 10 minutes.

3. Blend the yeast mixture into the warm oats mixture. Add the egg, 1 1/2 cups flour and oat bran to the mixture also. Beat the remaining 1/2 cup flour into the dough with an electric mixture on low for two minutes or until flour is completely blended in.

4. Spray a 9 by 5 inch pan with non-stick cooking spray and then add the dough to the pan. Cover pan with plastic wrap and place in warm area so dough can rise. Dough should double in size in about 45 minutes.

5. Preheat oven to 375 degrees Fahrenheit.

6. Bake bread for one hour.

7. Cool bread on a wire rack. Cut bread into slices when crust is warm, not hot, to the touch.

Tags: about minutes, Mixture should, oatmeal bread

Pair Wine With Smoked Salmon

Salmon's rich, buttery meat pair easily with many wines.

Salmon is prized by chefs and gourmets alike for its rich, buttery meat. Neither red nor white, the flesh of this silvery, sleek fish can be paired with almost any type of wine. Indeed, its versatility as an entree has inspired many dishes. Salmon can be served raw, poached, grilled, steamed, baked, and yes, even smoked. Most smoked salmon is cold smoked, a process where the salmon is kept at room temperature while smoke is blown across it. This results in salmon, with a unique flavor, that keeps its smooth, raw texture.

Instructions

1. Know your salmon. Salmon from different regions have different flavors and farmed salmon tastes different than wild salmon. There are two types of salmon, Atlantic and Pacific. The single species of Atlantic salmon is primarily farmed and has a higher fat content than Pacific salmon. More fat means more flavor. The five species of Pacific salmon include Chinook, silver, wild sockeye, chum and pink salmon. The Chinook, or king salmon, has the highest oil content and the richest flavor off all the varieties. For this reason it is the most commonly smoked salmon in the United States.

2. Avoid woody wines. Woody wines, specifically oaky wines, turn heavy when paired with already smoky salmon. Examples of woody wines include California sauvignon blancs, Oregon pinot grigios and Washington State chardonnays.

3. Avoid fruity wines. While they don't clash with the fish and do provide an adequate pairing, fruity wines don't do anything to enhance the flavor of smoked salmon. Fruity wines include Australian rieslings, South African chenin blancs and New Zealand sauvignon blancs.

4. Choose dry, acidic wines. These wines add a refreshing sparkle and make the fatty salmon seem leaner. Wines that pair well with smoked salmon are Bollinger champagnes, French chablis and an Italian gavi.

Tags: smoked salmon, buttery meat, fruity wines, Pacific salmon, paired with, rich buttery, rich buttery meat

Neutralize Food Seasoned With Too Much Pepper

A lot of pepper can work in a spicy dish.

With its strong flavor, a small amount of black pepper goes a long way. If you accidentally over-seasoned a dish with pepper, there is still hope. Use one or two of the following methods to try to fix the dish. Taste the food after each trick to see if it tastes better before trying an additional method.

Instructions

1. Add more of the ingredients in the dish aside from the pepper. This creates an amount of food that is more equivalent to the amount of pepper you used.

2. Season the dish with additional amounts of the other herbs and spices in the recipe to balance the taste of the pepper. If it did not include any other spices, think of some that would complement the dish you are cooking. Tarragon goes with fish, oregano and basil with Italian food and curry powder, garlic and cumin go with Indian and Spanish dishes.

3. Dilute the flavor of the pepper with broth, corn starch or flour.

4. Add raw potatoes to the dish and simmer them with it for 20 minutes. Then take out the potatoes; they absorb some of the flavor and add starch to dilute more of the pepper.

Tags: dish with

Make Mustard Paint

Mustard bastes complement barbequed meats.

The spicy, acidic, pungent taste of mustard complements meat products, especially barbequed pork, ribs and chicken. If you love the taste of mustard, you can mix the condiment with classic barbeque-baste ingredients to make customized mustard "paint." Add ingredients carefully and taste your baste after each addition to ensure a good balance of sweet, spicy, salty and acidic. Make the baste at least one day before your barbeque to give the flavors time to develop.

Instructions

1. Mince one clove of garlic and saut it in 1 tbsp. olive oil until golden brown, then remove from heat. Garlic adds a savory flavor to mustard sauce. If you don't like garlic, you may omit it from the recipe.

2. Whisk mustard, salt, pepper and vinegar together with the garlic.

3. Whisk in brown sugar or molasses if you'd like a sweet taste. Alternately, you can start with honey mustard for a sweet flavor.

4. Whisk in hot sauce for an especially spicy kick. If you're starting with Dijon mustard, added hot sauce may be too spicy for some palates.

5. Transfer the baste to an airtight container and refrigerate overnight. Paint the baste on the meat with a basting brush when you're ready to barbeque.

Tags: taste mustard

Cook Bean Soup With Smoked Pork

Bean soup with smoked pork makes a hearty meal.

Bean soup is a hearty, high fiber, high protein meal that doesn't require you spend a long time in the kitchen. Smoked pork adds a meaty, smoky flavor to this soup, which cooks in a slow cooker while you devote your time to other things. Freeze batches of this soup for a quick meal on days when you don't have time to cook. Serve the soup with cornbread or rice.

Instructions

1. Wash dried beans and sort to remove any rocks or broken beans. Use a variety of beans for this soup, such as black-eyed peas, pinto, navy beans, kidney beans, black beans, lima beans and others.

2. Put the beans in a pot or large bowl and cover with cold water. Soak overnight.

3. Drain the soaked beans and put in the slow cooker with the seasonings and the smoked pork. You can use a pork chop, a cup or so of chopped ham or shoulder, or any smoked pork.

4. Cover with water. Turn the slow cooker to high and cook until mixture begins to simmer.

5. Lower the heat to low and cook six to eight hours.

Tags: slow cooker, this soup, Bean soup, smoked pork, soup with

Make Pasta Dura Bread

Pasta Dura bread is a hearty Italian bread made with durum or semolina flour. It is a good source of fiber and has a crusty exterior with a soft interior. It is easy to make with a little practice and the right ingredients.

Instructions

1. Make the biga. The biga is like a starter and is the source of the fermentation in the dough. Mix together half the cold water, the yeast, half the sugar and a pinch of salt. Mix in the flour, cover and leave overnight. This needs to be left out, not refrigerated.

2. Mix together the dough in another bowl by combining the remaining cold water, the remaining sugar, 1 tsp. of salt and the olive oil. Gradually beat in the durum (semolina or continental) flour. Rip the biga, making small pieces you'll the add to the dough.

3. Flour your flat surface and then knead the dough until smooth and elastic. Shape the dough and put it on a floured or parchment covered baking sheet. Cover it and allow it to rise for 30 to 40 minutes. One of the most traditional shapes is in a round or long baguette style.

4. Bake until golden brown in an oven preheated to 350 degrees F. One of the best ways to serve this type of bread is with a topping of tomato, red onion and basil. Put this on after slicing and toasting the bread. Before toasting, top with olive oil, sea salt and pepper.

Tags: cold water, durum semolina, Pasta Dura

Seal Jelly With Wax

Sealing jelly with baker's wax or paraffin wax is a viable canning method that is still commonly used for preserving jelly for short time periods. This edible wax is white in color and has no taste or smell. It is available in liquid form and solid block form. By sealing cans and jars with wax, you can extend the life of the jelly up to 12 months. Sealed jelly containers must be stored in a dry, dark and cool place.

Instructions

1. Prepare the jelly as per the recipe in a sterilized jar and leave about 1 inch of space on the top to give you room to allow the wax to set.

2. Cut paraffin wax into small pieces for easy and quick melting.

3. Place the wax in a double boiler by filling a large pot with water and placing a smaller pot inside it. The small pot will contain the wax that needs to be melted.

4. Place a candy thermometer in the wax pot. If the wax becomes too hot, it will catch fire. You must ensure the temperature is kept below 375 degrees F. Once the wax melts, it will have a clear, water-like appearance.

5. Spoon the wax onto the top of the jelly.

6. Allow the wax to become opaque but do not allow it to cool completely.

7. Cover the jar with its lid and secure it. The heat from the wax will seal the jar when it begins to cool.

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Arrange Fruit For Chocolate Fountains

A chocolate fountain is an elegant option for any party. Fruit selection can be done by theme or to taste, as there are no wrong choices if someone will enjoy the taste of that fruit and chocolate combination. Marshmallows make for an attractive display, but foodstuffs can be incorporated with the fruit. Chocolate fountains can be purchased or rented from most specialty stores with a full set of instructions.

Instructions

Arranging the Fruit

1. Wash 3 lbs. strawberries, 2 pt. raspberries and pat dry. Wash and pit 3 lbs. cherries. Peel and slice one bunch of bananas and 2 lbs. kiwis. Cut the fruit into bite-sized pieces. Strawberries can be left whole or cut, depending on size. Any fruit you find palatable when combined with chocolate can be used.

2. Wipe the floral foam with a damp towel to remove any dust or pieces that may be transferred to the fruit and eaten accidentally. Floral foam forms come in many shapes and you can trim them to the desired size and shape.

3. Insert a toothpick into a piece of fruit and stick the other end into the floral foam. Continue this process, alternating types of fruits to achieve the desired look and pattern. Seasonal patterns can be created with specific colored fruits like strawberries, blueberries and bananas or marshmallows for Fourth of July.

4. Insert a toothpick into a marshmallow and insert the other end into the floral form to achieve the desired look. Marshmallows go well with chocolate and help visually accent the fruit.

5. Arrange the fruit-covered forms next to the chocolate fountain.

Tags: achieve desired, achieve desired look, chocolate fountain, desired look, floral foam, Insert toothpick, Insert toothpick into

Use A Cleaver

A cleaver is a heavy, broad-bladed knife that is used to cut meat or large items. Using a cleaver can making cutting food easier. Whether you are cutting meat to go on the grill or you are preparing delicate slices of meat or vegetables for an elegant dinner, the cleaver is the perfect knife to make cutting effortless.

Instructions

1. Plan the meal. Establish what kind of meat or food you will be cutting, such as meats and poultry bones or soft foods such as vegetables.

2. Determine which type of cleaver you will need to use. The three standard types of cleavers are heavyweight chopper, lightweight chopper and medium-weight chopper.

3. Prepare a clean cutting board to place meat or food.

4. Grasp the handle with one hand. Use your primary hand so that you have more control over the cleaver.

5. Position the food or meat with your other hand.

6. Lift cleaver slightly and slowly.

7. Press down and cut carefully. Use your other hand to press down on the top of the cleaver.

8. Cut the meat into strips or pieces.

9. Chop the veggies or food. First slice the food, then move the cleaver in a seesaw motion until the food is chopped into appropriate sizes and pieces.

10. Clean and care for the cleaver by hand washing it with hot water and soap. Wash after each use and then dry thoroughly. Once dry, rub on a thin coat of vegetable oil on both sides of the blade.

11. Store the clever in a place that is safe and out of reach of children.

Tags: meat food, other hand, your other, your other hand

Fried Rice

Fried rice is a staple food of many cuisines and cultures, prized for its versatility and economy. Although fried rice has Chinese roots, American, Cuban, Indonesian and Hawaiian versions are popular today. Fried rice is a great way to use up leftover rice, vegetables, meats, condiments and even fruit.

History

Fried rice most likely originated in China as a method of using up leftover rice. The normal proportions of rice to meat/vegetables in fried rice indicate that it is a food normally eaten by the poor, who cannot afford generous portions of meat. Fried rice is considered a peasant food in China and would never be included on a formal banquet menu.

Types

There are many styles of Chinese fried rice today. The fried rice typically served at Chinese restaurants in America is comprised of leftover rice, egg, a small amount of meat, a few vegetables, soy sauce and green onions. However, other Chinese variants, like Yuan Yang fried rice (which is topped with white sauce on one half and red sauce on the other), Yangchow fried rice (with shrimp and barbecued pork) and Fukien fried rice (topped with a seafood sauce) are available in more authentic Chinese restaurants.

Types

Other Asian countries have created their own individual fried rice dishes as well. Thai fried rice, or Khao Pad, includes shrimp, pork, crab meat and thai fish sauce for a distinctly different flavor. A Malaysian version, called Nasi Goreng, uses kecap manis (a sweet soy sauce) as its primary condiment--this style is popular throughout southeast Asia. Cambodians make Bai Cha, with Chinese sausage, garlic and herbs. Kimchi fried rice is popular in Korea.

Types

Latin countries make fried rice as well, including Peruvian Chaufa rice, which is an adaptation of Chinese style fried rice created by Chinese immigrants. This dish incorporates ingredients native to Peru with Chinese techniques and ingredients. Cuban fried rice, which is similar to Yangchow fried rice, is also a staple on Cuban restaurant menus.

Types

American fried rice is not actually an American invention at all--this dish of hot dogs, fried chicken, eggs, rice and ketchup was a Thai creation served to American soldiers during the Vietnam war. It is quite similar to Nasi Goreng, with ketchup instead of kecap manis. Hawaiian fried rice, incorporating rice, peas and carrots and cubed Spam, might be considered a more "American" invention but the presence of Spam makes it uniquely Hawaiian.

Tags: fried rice, fried rice, fried rice, leftover rice, rice which

Shell Raw Peanuts

Raw peanuts can be purchased at most health-food and grocery stores throughout the United States. Unlike other nuts that grow on trees, the peanut is grown in the ground much like a potato. Also, unlike other nuts, peanuts are simple and easy to shell, making them a fun snack for after school or work. Save the peanut shells for your compost pile. Your garden and other plants will thank you in the future.

Instructions

1. Sit in a comfortable chair with a newspaper across your lap. Place a large bowl on a table within reach of the chair. Alternatively, you can spread a sheet of newspaper on a counter top and stand to do this task.

2. Place a handful of raw peanuts on the newspaper.

3. Pick up a peanut and hold it between your thumb and forefinger along the seams of the peanut shell.

4. Squeeze until the peanut shell cracks apart or shatters.

5. Place the nuts inside the shell into the large bowl and allow the shell pieces to fall back onto the newspaper. Continue the process with the remaining peanuts.

Tags: large bowl, other nuts, peanut shell

Make Oil And Vinegar Salad Dressing

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A good oil and vinegar salad dressing takes a simple plate of salad greens to the next dimension of delightful. Read on for an easy take on oil and vinegar dressing. Remember that there's not one right way to make a dressing. It should simply taste good to you. Add this to my Recipe Box.

Instructions

1. Pour the olive oil into a small container, preferably a non-reactive one.

2. Pour in the balsamic vinegar.

3. Mix and test. If it's too vinegary, add more oil and vice versa.

4. Shake in the salt and garlic. Sea salt is preferred as it lends a sharper flavor. Garlic can be fresh pressed or simply a shake from your spice container. Test to see if it tastes good to you--that's the most important.

5. Grind the pepper. If you love pepper, add lots. If not, go easy, but don't avoid the pepper as it's a key finishing note to the dressing.

6. Whisk the ingredients together. Taste and adjust as necessary and toss over the herb salad mix.

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Make Bbq Sauce For Sale

Barbeque complements beef, pork, and chicken nicely.

Barbeque sauce is a main staple when using the grill. Meats that are barbequed can be very tasty. Homemade sauces can be the conversation piece among your family and friends during a social barbeque. If you have a unique, outstanding recipe, you may wish to bottle and sell your creation for profit. To start selling your own barbeque sauce you must be familiar with your state food laws and the cost you will encounter.

Instructions

1. Write down your recipes and ideas. List how you will go about procuring supplies and ingredients. Decide if you want to make a small business venture out of this or just do some fundraising. List anything that will help you with your endeavor.

2. Contact your local licensing commission to find out if you will need a business license, separate building, and inspections before you can begin. Most states require you to be licensed for small business and will not allow you to process any food products for sale at home. File for the appropriate licensing and register with the state health department. The health department will have to clear you for operation before you can start your business.

3. Apply for a small loan to start your business venture. By presenting your idea to financial lenders, you will be able to fund your business for the first six months to one year.

4. Compare prices of suppliers. Find more than one supplier that offers quality ingredients, labeling, and bottles at a low cost. Avoid cheaply made products or ingredients.

5. Seek out customers who would be interested in selling your product. Cold calling or visiting various supermarket chains, mom and pop stores, or convenience stores can help you gain a good customer base.

6. Cook your sauce in large batches. Commercial cookware will allow you to mix and make larger amounts of barbecue sauce than your home stove and soup pot would. Adjust your recipe according to the volume increase.

7. Bottle your sauce in clean, sterile bottles. Never reuse bottles. Affix a neat label to your bottles, listing the ingredients and nutritional facts of your sauce. If you are unsure of the nutritional facts, you can have your sauce examined by a professional food nutrition laboratory. Also list expiration dates and your business address.

8. Deliver your sauce to your customers at the promised times and dates. Always fill your orders as agreed. Ask your family or friends to help if you find it difficult to fill orders as your business grows.

Tags: your business, your sauce, business venture, family friends, health department, nutritional facts, selling your

Make Grit Cakes With Crawfish Sauce

Grit cakes topped with crawfish sauce makes for a perfect Lenten brunch snack.

Although not as popular as crawfish etoufee, grit cakes topped with crawfish sauce can be found in many restaurants in New Orleans. This Creole-based dish is popularly served during Sunday champagne brunches. Given the lightness of the sauce and of the grit cakes, too, this dish can be served during any time of the year. However, since crawfish season in Louisiana kicks off some time near Mardi Gras, it is the perfect Lenten dish.

Instructions

1. Bring water and salt to boil in saucepan and add dry grits. Add butter and cook for 10 minutes or until grits are cooked. Remove from burner, allowing grits to cool.

2. Spray mini-muffin pan with non-stick spray and spoon in grits. Store in refrigerator; (preferably overnight) and prepare crawfish sauce the next morning.

3. Melt butter in skillet on high heat. Mix flour in slowly, stirring constantly. Allow the butter and flour mixture to brown lightly, but be careful not to burn it.

4. Add white wine, again stirring constantly. Reduce heat to medium after wine is blended well with the flour and butter mixture. Add tomato sauce and green onions. Allow mixture to cook for about 20 minutes. Add crawfish tails and allow to cook for 20 minutes.

5. Pop grit cakes out from the muffin pan. Heat by frying them in a pan with a small amount of butter. Top with hot crawfish sauce.

Tags: crawfish sauce, with crawfish sauce, cakes topped, cakes topped with, cook minutes, grit cakes, perfect Lenten

Making Freezer Jam

freezer jam

At one time, fresh fruit could only be ensured year round by canning jam and preserves in a sterilized water bath. Those days are over. Homemade jam can be made easily without the use of heat or the worry of sterilization. Freezer jam is not only easier, quicker and safer than traditional canning, but it allows for a "fresher" and tastier fruit as there is no boiling. Uncooked fruit undoubtedly tastes more like fruit.

Select and Clean Fruit Well

Carefully select your fruit; fresh fruit (or juice if making jelly) is preferable for homemade jam, though frozen berries or juice can be used if absolutely necessary. Discard any rotten or severely damaged fruit, and wash thoroughly. Any type/combination of fruit that can be used in the traditional canning process can be used in making freezer jam.

As with traditional jam, the amount of fruit and sugar needed is dependent upon the type of pectin used. Refer to the ratios determined by the pectin manufacturer (most purchased pectin brands include detailed tables and charts inside the box). Common pectin brands for freezer jam include Sur-Jell and Ball Freezer Jam pectin, though there are many others.

Make the Jam

Once ratio of fruit and sugar is determined by recipe or pectin brand instruction, crush or finely chop fruit or berries and add lemon juice (if desired or instructed to by specific recipe). Combine freezer pectin with prepared fruit. The pectin used must be freezer specific pectin and not the traditional canning pectin (usually freezer pectin is in liquid form, but it can be found in powder. Pay close attention to the label). Combine with sugar and any other flavorings (such as vanilla) until sugar is completely dissolved.

Note: There are a few freezer jam pectin brands that require some cooking of the fruit and pectin mixture, so please refer to the instructions of the specific pectin you are using.

Packaging and Storage

Freezer jam should be stored in freezer-jam specific plastic containers. Do not fill and store glass jars in the freezer (unless they are specifically designed freezer jars) or else disaster will indeed occur. Plastic freezer jam containers are usually square or rectangular, though there are many shapes and sizes. Many manufacturers sell freezer-jam specific containers, but the reality is that any type or brand of plastic container that has a snapping (locking) lid will work. Container quality is important in warding off freezer burn and for its compactness for storage space. Square fits better in a square.

Fill desired containers with prepared jam, and let it sit for about 30 minutes. Apply lids (tightly) and place in the freezer. Once in the freezer, the jam can be stored for virtually as long as you want. When you are ready to eat the jam, first thaw the container in the refrigerator overnight.

Less Worry

Due to freezing as the method of preservation, the worries of sterilization, reaching correct boiling points and secure sealing disappear. In traditional canning sterility is the canner's main concern, as dangerous bacteria can grow if canning is done improperly. By making freezer jam, such worries are eliminated. Freezer jam can be made relatively quickly, keeps the kitchen cool, and is virtually care free. The final step is to spread on hot toast and enjoy.

Tags: traditional canning, pectin brands, freezer pectin, freezer-jam specific, fresh fruit

Alternatives To Powdered Sugar

Powdered sugar is often used as a dessert topping as on this funnel cake

Powdered sugar is also known as icing sugar or confectioner's sugar. It is granulated sugar that has be further ground to a very fine powder and has had cornstarch mixed in it to prevent clumping. It has several uses in the kitchen, such as in icings, pastries, meringue and candies. Some must avoid it for health reasons. These people can use a substitute for powdered sugar, but depending upon the application in the recipe, the alternatives will be different.

Sugar-free replacement for powdered sugar

Combine 1 part granulated sugar substitute, 2 parts dry powdered milk and 2 parts cornstarch in a blender, and blend until the mixture is fine. This can be used to replace an equal amount of powdered sugar without the refined sugar. This recipe is best for use mixed in a recipe rather than as a topping for desserts (See Resources). The dry milk powder will add bulk to this substitute, allowing it to act more like regular powdered sugar.

Homemade powdered sugar substitute

Combine 1 cup granulated sugar and 1 tbsp. cornstarch in a blender to make a homemade substitute for 1 cup powdered sugar (See Reference 2). The cornstarch is not necessary, but it will prevent the mixture from clumping during storage. This can be used in all applications of powdered sugar.

Whipped cream or whipped topping sweetener

Add any sugar substitute equal to the required amount of powdered sugar to whipped topping or whipped cream after the cream has been whipped. See resource for conversion charts for Equal and Splenda. This substitute can only be used in recipes where the powdered sugar provides sweetness and not bulk (as in icings). Use the sugar-free substitute from Section 1 to sweeten and add bulk to a recipe.

Tags: powdered sugar, granulated sugar, sugar substitute, amount powdered, amount powdered sugar, cornstarch blender, powdered sugar

Make A Baked Cheesecake

Baked cheesecake is a lovely and luscious dessert that requires some time in the kitchen. However, once you master the art of making a perfect baked cheesecake, you will want to make them all the time, and the time spent will be well worth it. But, before you make your first cake, arm yourself with some important cheesecake baking "secrets."

Instructions

1. Use regular cream cheese because low-fat cream cheese will have a rubbery texture, and neufchatel will produce a crumbly baked cheesecake.

2. Soften the cream cheese before you start to make the baked cheesecake. Let it sit at room temperature for about an hour. If you're in a hurry, put the unwrapped cream cheese in a microwave-safe dish, and microwave it for about 30 seconds, 10 seconds at a time. The cream cheese shouldn't be warm or melted, but soft enough to blend with the other ingredients without leaving lumps.

3. Allow eggs and cream to warm to room temperature before adding them to the cheesecake mixture, as well. This will help to ensure that your baked cheesecake is smooth, creamy and free of lumps.

4. Set your mixer on "Medium" when you combine the cheesecake ingredients, and don't mix on "High," which can cause the cake to crack while it bakes.

5. Allow the baked cheesecake to cool in the oven before removing it, as this will prevent the center from sinking. Just turn the oven off, and prop the door open slightly. Make sure the cheesecake is completely cool before placing it in the refrigerator, or the texture will be soggy.

6. Bake cheesecakes on the middle oven rack with a pan of water on the bottom rack. This will keep the cake from cracking on the top.

7. Chill the baked cheesecake, but bring it to room temperature before you serve it. Remove it from the refrigerator about 30 minutes ahead of time. If you plan to put a topping on the cheesecake, add it just prior to serving.

Tags: cream cheese, baked cheesecake, room temperature, baked cheesecake, room temperature before, temperature before

Make Microwave Popcorn Extra Buttery

If you want that movie-theatre-popcorn taste at home, here's how you can get it. All you need is microwave popcorn, some butter and a little seasoning. Use these simple suggestions to make the best popcorn your family's ever had at home.

Instructions

1. Buy good-quality butter-flavored microwave popcorn. Skip the store and generic brands in favor of premium popcorn. Get family-sized bags; individually sized bags leave too many unpopped kernels.

2. Pop your popcorn in the microwave. Use the popcorn button if your microwave has one. Otherwise, watch the popcorn closely and turn off your microwave when there are two to three seconds between pops. Make sure you don't overcook the popcorn.

3. Melt a few tablespoons of salted butter (not margarine) on the stove while you pop the popcorn. As soon as your popcorn comes out of the microwave, empty the bag into a large bowl. Pour the butter over the popcorn and stir well.

4. Intensify the butter flavor by adding seasoning. The website Popcorn Popper carries a wide variety of popcorn seasonings, including theater spice seasoning and theater popcorn salt. Sprinkle seasonings sparingly on your popcorn so you don't overdo it. Stir the popcorn well after you add seasonings.

5. Serve the extra buttery popcorn to your family and curl up in front of a good movie. They'll never wish for theater popcorn again.

Tags: your popcorn, microwave popcorn, popcorn your, popcorn your family, theater popcorn

Homemade Marshmallow Covered With Fudge

Fudge makes a perfect covering for marshmallows.

Marshmallows are best known for their spongy texture and sweet, sugary flavor. The first things that come to mind when people think of marshmallows are crisped rice treats or s'mores, but these tasty treats have many more uses. Marshmallows can be covered in fudge which not only tastes delicious, but the pleasant combination of the two textures is unlike any other dessert. This rich homemade treat is sure to please anybody who eats it.

Instructions

Marshmallow Recipe

1. Line the bottom of a baking dish with a sheet of parchment paper. Sprinkle a thin layer of powdered sugar over the paper.

2. Pour ½ cup of cold water and 3 tbsp. of unflavored gelatin into a large mixing bowl. Let it sit for 15 minutes, or until the gelatin softens.

3. Add 2 cups of white sugar, 1 cup of corn syrup, ¼ tsp. of salt and ½ cup of cold water in a saucepan to make a syrup. Put the saucepan on the stove at medium heat.

4. Stir the contents of the saucepan regularly until it comes to a boil. Cover the pan with a lid and let it boil for three minutes.

5. Attach a candy thermometer to the side of the pan after the three minute period. Make sure the tip of the thermometer is submerged in the syrup. Cover the pan, turn the heat to high and let it boil until the temperature reaches 240 degrees Fahrenheit---usually about 10 minutes.

6. Insert a whisk attachment to an electric mixer while the syrup heats up.

7. Whisk the gelatin and water mixer at low speed while you slowly add the syrup to the bowl. Pour the syrup in a thin stream against the side of the bowl until the saucepan is empty. Add 2 tsp. of vanilla extract.

8. Increase the speed of the mixer until you reach the high setting. Whip the contents in the bowl until it becomes thick and stiff, with about the same consistency as store-bought marshmallows.

9. Transport the marshmallow from the mixing bowl to the baking dish. You may need to scrape the sides of the bowl with a spatula to get it all out.

10. Let the marshmallow sit for at least 12 hours at room temperature until it cools down.

11. Remove the marshmallow from the baking dish once it is cooled. It should come out in one full piece without any problems.

12. Cut the marshmallow into 1 inch squares. Put half of the marshmallows in the original baking dish and the other half in a new baking dish. Do not let the marshmallows touch each other.

Fudge Recipe

13. Add 2 cups of semi-sweet chocolate chips and one 14 oz. can of sweetened condensed milk to a saucepan.

14. Put the saucepan on the stove. Set the stove to low heat.

15. Stir the chocolate chips and milk continuously until the chocolate melts into a smooth consistency.

16. Add 1 tsp. of vanilla extract to the saucepan once the chocolate is melted. Remove from the heat and stir for 30 more seconds.

Covering the Marshmallows

17.Tilt the saucepan over one of the baking dishes until the fudge mixture comes out in a thin stream. Drizzle the fudge over the marshmallows until they are completely covered.

18. Repeat the process for the marshmallows in the other baking dish.

19. Let the fudge cool for two hours at room temperature until it hardens.

Tags: baking dish, bowl until, chocolate chips, cold water, hours room, hours room temperature, marshmallow from

Determine If A Navy Pea Coat Is Regulation And Authentic

Pea coats are cold-weather naval-issue garments. They were originally made using thick, coarse pilot cloth. This is the origin of the name of the coat. Pilot cloth became abbreviated to "P-cloth" and from there the coats themselves became known as "pea coats." Pea coats have become an enduring fashion item and many fashion clothing manufacturers have created coats based on the regulation pea coat design. If you want an authentic US Navy pea coat, there are certain things you should look for to assure yourself of a coat's authenticity.

Instructions

1. Search for an authentic pea coat at a military surplus store. Fashion outlets are unlikely to carry authentic military supplied pea coats.

2. Check that the coat is double-breasted. Official navy pea coats are double-breasted to ensure warmth.

3. Look closely at the buttons. There should be six visible buttons and all should carry an anchor design on the front.

4. Check that the material used is 32 oz. Melton wool. Fashion replicas may use different fabrics to get a less coarse look than the authentic US Navy pea coat. Outside pocket openings should be a vertical slash, both left and right.

5. Ensure that the lining of the coat is quilted and that there is an inside pocket.

6. Look for a label proclaiming the coat to be an official US Navy coat. If you find such a label, you can rest assured that the coat is authentic military issue.

Tags: authentic military, authentic Navy, authentic Navy coat, Check that, Navy coat, that coat

Dry Pinto Beans

Dry Pinto Beans

Drying or dehydrating beans or any other type of fruit or vegetable is beneficial for many reasons. While dried fruit makes a tasty treat, you are not going to want to go snacking on hard, dried pinto beans. Drying pinto beans allows you to store and preserve the beans for a longer time prior to use. Pinto beans or any other type of beans can be dried easily.

Instructions

1. Pick fresh, full pinto beans from your garden. Allow the beans to sit for no more than 2 days in the pods before you shell the beans. To shell the beans, remove the individual beans from each pod and throw away the bean pods or shells. You may reuse the pods as compost or simply sit the shells outside to compost on the ground.

2. Place the shelled beans into a colander. Rinse the beans thoroughly by running cold water over the beans several times. Work your hands through the beans as the water runs, knocking off any dirt of debris that may be on the beans.

3. Place the beans in a cook pot of boiling water for approximately 5 minutes. Drain the cook pot and immediately place the beans in a large bowl of ice water and the beans to sit for another 5 minutes in the cold water.

4. Drain the beans and spread them out in a single, loosely packed layer on cookie or baking sheets. Remove excess water by blotting across the layer of beans with a paper or cloth towel.

5. Place the cookie sheet of beans inside an over and heat the oven on the bake setting to 100 degrees F. Leave the oven running for full 30 hours at this temperature; this is a good weekend project, as you do not want to leave the oven on unattended.

6. Remove the beans from the oven once they are crisp and hardened. Test a bean, after it cools a few minutes by trying to grind the bean under a spoon or in an empty pepper grinder. If the bean grinds easily, it is dried out completely; if the beans will not grind easily because they are still moist inside. Place the still-moist beans in the oven again and dehydrate a while longer on the same heat setting.

7. Place the dried pinto beans in a plastic zipped storage bag, a sealable jar or other sealable container. Follow dried pinto bean cooking instructions to prepare the beans for a meal.

Tags: beans from, dried pinto, beans other, beans other type, cold water

Paint A Walleye

Paint a Walleye

Fish seem to capture our imaginations beyond simply making good food or sport. Their strange but elegant shape, their scales that shimmer in the sunlight and their elusive nature all make fish excellent subjects for artists. The Walleye is a fish of particular interest to capture on canvas. With its large size, expressive mouth and dangerous-looking fins, the walleye is a great candidate for painting. This fish also benefits from being relatively simple in shape and color, which is a great advantage to beginning painters.

Instructions

1. Draw a long, thin oval for the body of the walleye. Point this shape diagonally so that the left side is pointing toward the upper left corner. Add two triangles on the the back of the fish for fins. Add a triangle to the right end of the body for the tail. Add the dorsal fins with two triangles to the underside of the fish. Add a small circle for the eye on the upper-left-hand side.

2. Add two sideways "V" shapes below and to the right of the eye for gills. Add a sideways "V" shape to the front of the fish to create the open mouth. Add two small triangles to the top and bottom of the mouth to add the nose and chin.

3. Erase your guidelines. Add a two parallel lines to the inside edge of the mouth. Add a curved line to the base of the tail to show where the tail and body meet.

4. Color the background blue. Paint the top half of the body green. Paint the middle section of the walleye yellow. Paint the bottom section of the walleye beige. Paint the mouth white. Paint the inside of the gills as well as under the chin pink. Paint the fins gray. Paint the eyeball white and pupil black.

5. Dip your brush into some yellow paint and lightly dab the point of the brush across the upper body to create the impression of scales. Dip your brush in white and do the same for the middle section of the body. Dip your brush into the beige paint and once into a cup of water to dilute it. Spread this paint upward from the belly of the fish into the yellow area to blend the two colors.

6. Dip your brush into yellow paint and into the water again to dilute it. Bleed the yellow into the green with small upward strokes. Paint seven diagonal while lines on the top two fins to show where the light catches the bones of the fins.

Tags: your brush, brush into, your brush into, into water, into yellow, middle section, Paint Walleye

Make Sprouted Bread

Sprouted bread comes in different forms, consistencies and styles. There's the true unleavened (no rising ingredient), dense, moist, sweet all sprouted bread. Another popular variety looks just like a normal loaf of bread and tastes like it to--made from a variety of sprouts and leavened with yeast. These steps will teach you make an unleavened sprouted bread.

Instructions

1. Sprout whole organic wheat berries, and a little rye and lentils if you like. Keep the grains well drained and rinsed, rinsing two or three times a day with good pure water. Use 90 percent wheat in this sprouted bread. Grow the sprouts until the sprout is full and a little sweet tasting.

2. Set aside some of the wheat sprouts to grow even a little longer so they are even sweeter. Take care that they do not clump together too much or mold, separating and rinsing well always.

3. Take the set aside wheat sprouts and spread them out in a thin layer on a cookie sheet. Bake these sprouts at 375 degrees until they are dried and a little crispy.

4. Let these toasted sprouts cool then put them through a grinder. Put these dried ground sprouts in a glass jar to use later in the sprouted bread.

5. Use an old meat grinder to grind well the rest of the sprouted wheat and any other sprouts for your sprouted bread. Sprinkle some of the ground dried sprouts you prepared earlier to this mixture as a light sweetener.

6. Form the dough into loaves in any shape you like--hearts, circles, or traditional mounds, and place these on a well-oiled (coconut or olive oil) cookie sheet.

7. Bake at about 375 for an hour or until gluten texture is gone and the bread is cooked but still moist and sweet inside. Let the bread cool before serving.

Tags: sprouted bread, cookie sheet, cookie sheet Bake, moist sweet, sheet Bake

Buy Chilean Food

Chilean food typically consists of a mix of seafood and Spanish dishes with chili peppers, onions, garlic, pork and beef. A common Chilean dish is sopaipilla, which is deep-fried bread that is made of flour and pumpkin. Other favorite dishes include bistec a lo pobre, which is a meal of beefsteak, fried onion, french fries and fried eggs.

Instructions

1. Decide which Chilean ingredients you need for a recipe. This is important to know in advance, as it will help you determine where to purchase them. Go to the Chilean Recipe website for a list of recipes and all the ingredients you'll need to make your dish. (See Resources.)

2. Purchase the Chilean ingredients that you can find at your local grocery store. Chilean food items may be stocked in an aisle that includes a variety of Hispanic foods.

3. Go to the Shop Local website. (See Resources.) Click on the "Grocery" option from the top of the screen and search for the type of Chilean food you want. You should then be able to locate any grocery stores that have the Chilean food that you need for your dish.

4. Go to the Tu Chile Aqui website to buy specialty Chilean food online. (See References.) From this website you can buy specific spices and ingredients that you may not be able to find at some Hispanic specialty stores. You can also purchase frozen Chilean dishes like curanto, empanadas, humitas and cazuela.

5. Go to any restaurant in your area that serves Chilean food. Some of these restaurants may sell Chilean food products. You can also ask the manager of the restaurant where she obtains the food.

Tags: Chilean food, Chilean ingredients, ingredients need, ingredients that, your dish

Make Mushroom And Rice Chicken

This is a great recipe that can be thrown together for a quick family dinner at the end of a busy day. It requires very few ingredients and little prep time, yet keeps them coming back for more every time.

Instructions

Make Mushroom and Rice Chicken

1. Assemble the dish. Pre-heat the oven to 350 degrees, Fahrenheit. In the casserole dish, pour in the can of soup and an extra can full of water. Mix together with a fork to combine and work out the lumps. Add the rice and a pinch of salt and pepper. Stir through. Place the chicken breasts in the dish. They should be submerged in the mushroom and rice mixture a little over halfway.

2. Bake the casserole. Once the oven is up to temp, cover the casserole with aluminum foil and cook, covered, for an hour. After an hour, take the foil off and cook for an additional thirty minutes.

3. Serve the casserole. Let the mushroom and rice chicken casserole cool for five minutes, then serve alongside a mixed green salad or steamed broccoli. This recipe serves four people.

Tags: foil cook, Make Mushroom, Make Mushroom Rice, mushroom rice, Mushroom Rice Chicken, Rice Chicken

The Best Way To Reheat Fried Shrimp

The Best Way to Reheat Fried Shrimp

Even the best fried shrimp becomes soggy when reheated in the microwave. Microwaves steam food rather than heating it from the outside, resulting in damp breading, which falls off the shrimp. You can save your fried shrimp from the garbage by properly reheating it in the oven. Your secret weapon: a cooling rack used during cooking rather than after. Done right, you get crispy, crunchy shrimp heated completely through and ready for your choice of cocktail or tartar sauce. This also works for any other leftover fried foods: French fries, hushpuppies, chicken nuggets, fried fish and onion rings.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit for 15 minutes.

2. Set the cooling rack across the baking pan to suspend it.

3. Lay the fried shrimp on top of the cooling rack, and place the baking pan and cooling rack combination the oven.

4. Heat the fried shrimp at 350 degrees Fahrenheit for 15 minutes or until golden brown and heated through.

5. Remove the baking pan from the oven and leave the shrimp on the cooling rack for five minutes to cool slightly before serving.

Tags: cooling rack, fried shrimp, Best Reheat, Best Reheat Fried, degrees Fahrenheit, degrees Fahrenheit minutes

Cook Chili

Making chili is a breeze.

After you make this healthy and delicious recipe for chili, you'll never want to buy storebought chili again. And, it's easier than you might think -- there's only one pot you have to use, and the dish can be ready in about 30 minutes. It's perfect for a chilly winter night.

Instructions

1. Dice onion and green or red pepper.

2. Dump ground beef into large pot on stove. Add diced onion, minced garlic and diced pepper. To make vegetarian chili, substitute ground beef with textured soy protein such as meatless ground crumbles.

3. Cook ground beef mixture on medium heat until ground beef is cooked and onions and green peppers are tender.

4. Drain fat from pot and return to stove.

5. Add tomatoes (undrained), corn, kidney beans (drained), green chiles, tomato sauce, chili powder, olive oil and ground cumin. Olive oil lends flavor and healthy monounsaturated fats to this chili dish. Cumin and chili powder are two staples of Mexican and Southwestern cooking.

6. Stir mixture well and heat through.

7. Turn heat to low and simmer uncovered for 15 to 20 minutes.

8. Sprinkle with shredded cheese, top with sour cream, and serve with nachos or corn chips. Serves four to six.

Tags: ground beef, chili powder

Use Olive Oil In A Pound Cake

Baked goods like pound cake usually contain a large amount of butter or oil to keep them moist and fluffy. Vegetable oil, butter, lard and shortening contain large amounts of saturated fat, which can cause heart disease, stroke and heart attacks. According to the Mayo Clinic's Katherine Zeratsky, R.D., olive oil is a healthier alternative to vegetable oil, butter, lard or shortening, because it contains monounsaturated fat instead of saturated fat. Substitute olive oil for vegetable oil, lard, shortening or butter in your baking for a healthier dessert.

Instructions

1. Preheat the oven to 350 F.

2. Cut a vanilla bean lengthwise with a knife, then scrape out the seeds from the vanilla bean with a small spoon. Set the seeds aside.

3. Drizzle a small amount of olive oil on the baking pan, then use a paper towel to spread the oil around. Sprinkle the pan with a small amount of flour.

4. Combine 1 1/4 cup olive oil, 3 cups sugar, vanilla seeds and 3 cups flour in an electric mixer. Blend until mixed thoroughly.

5. Add 3 eggs at a time while the mixer is blending until all 9 eggs have been added.

6. Pour the mixture into the pan. If you are using a rectangular pan, cook for 1 hour. If you are using a circular pan, cook for 80 minutes.

Tags: lard shortening, butter lard, butter lard shortening, contain large, small amount, vanilla bean, with small

Make Mango Mint Margaritas

Margaritas are popular Mexican-American cocktails served at homes and restaurants across the globe. One popular, summery adaptation of the traditional margarita is the mango mint margarita. Blending the sweet, tangy flavor of ripened mango with cool and refreshing mint, this is the perfect warm-weather alcoholic beverage. Learn create your own mango mint margarita following a few simple steps.

Instructions

1. Add two cups of ice cubes into a blender and 2-3 shot glasses full of high-quality tequila. A great choice is Patron Silver, but if and 2-3 shot glasses full of high-quality tequila. A great choice is Patron Silver, but if you're on a budget, Jose Cuervo works just fine. If you're a light drinker, only use 1 or 2 shot glasses of liquor.

2. Slice your mango in half and carefully remove the pit from the center of the fruit. Discard the pit. Then, taking your knife, outline the perimeter of the fruit to loosen it and slice checkerboard cuts across the fruit.

3. Press all of the mango fruit out of its skin and into the blender. It should come out fairly easy after slicing it.

4. Place the lid on your blender and chop or grate the mixture, so as to break down the ice cubes. Before the mix is too well-blended, remove the lid.

5. Wash a few sprigs of mint and chop up the leaves roughly. Sprinkle mint pieces into the blender and place the lid back on the top.

6. Gently blend the margarita mixture on a setting such as "smoothie." You want to ensure you don't completely break down the mint leaves, as they look pretty blended in your margarita.

7. Pour your mango mint margarita mix into four cocktail glasses, placing any remaining margarita mix into the refrigerator. Garnish each drink with a little paper umbrella for a touch of the islands!

Tags: into blender, mango mint margarita, mint margarita, shot glasses, your mango

Make Fresh Vegetables Last Longer

Your children might be happy to learn they won't have to eat those fresh veggies because your carrots have gone limp and your lettuce is wilted. All you can think about, though, as you're throwing away your old vegetables is how much they cost. Vegetables will last long enough for you to serve them to your family if you spend a few minutes getting them ready to store. Here's how.

Instructions

1. Remember that a tomato is actually a berry. It should be stored on the countertop, stem side down and away from direct sunlight.

2. Place cucumbers on the top shelf of the refrigerator to keep them from partially freezing. Wrap fresh corn in a damp cloth and store it still in its husk on a shelf.

3. Store carrots and celery in the crisper. Cut the green tops off the carrots and place them in a paper bag before storing them. Mushrooms should also be placed in a paper bag.

4. Onions, potatoes and garlic should be stored in a basket or wire bin in a dark place.

5. Freeze certain fresh vegetables but remember to blanch them first. Cut them up, drop them in boiling water for a minute or so, then plunge them into an ice bath. Dry them and place in plastic bags. Carrots, peas, corn, cauliflower, broccoli and green beans can be frozen this way.

6. Dice and freeze onions, celery and bell peppers. Veggies like these that will be cooked thoroughly in the course of meal preparation don't need to be blanched first.

Tags: should stored

Burgundy Wine Varieties

The Burgundy region offers the wine of a few grape varieties.

The wines of Burgundy, France, can be traced to sixth-century monastic vintners. Tom Cannavan of Wine Pages, an online magazine, explains that in Burgundy, thousands of growers produce small yields on tiny land parcels. The carefully managed vineyards produce great varieties of red and white wines. The wines may be produced by the growers or by purchasers who blend and bottle under their own labels. Two kinds of grapes are used most often in burgundy wines: chardonnay and pinot noir.

Chablis

Chablis is in northwestern Burgundy. Its white wine is one of the most famous in the world. Vineyards are located on the slopes of the River Serein. The monks from the ancient Abbey of Pontigny planted the chardonnay grapes. They found advantage in the springtime cold of Chablis. They learned it would help yield the dry white wine.

Côte de Beaune

The Côte de Beaune boasts 5,000 hectares of vineyards. The wines vary from "full, harmonious reds to great complex whites," Burgundy Today reports. Both pinot noir and chardonnay grapes are planted. Here, wineries depend upon grapes raised hot summers and cold winters. Chardonnay in this district is aged in oak barrels to give it a rounder taste.

Côte Chalonnaise

This wine-growing area offers wines from both chardonnay and pinot noir grapes. There are 4,400 hectares of vineyards in the district. Chris Kissack, writing for the Wine Doctor, says that the region offers both red and white wines and produces them in a climate that is a microcosm of the whole of Burgundy.

Mâconnais

Mâconnais is the most southerly area of Burgundy. The wines are made to drink when they are still young. The chardonnay whites here are the best-known. The wines are less pricey than those from other areas of Burgundy. According to the website Burgundy Today, the Mâconnais wines there are fresh and sappy with honeysuckle aromas.

Côte de Nuits

This area of Burgundy is long and very narrow, at some points as wide as 200 to 300 meters. The vineyards, too, are long and narrow. The wines are red. They are deeply colored wines and have intense flavors. Three thousand hectares of pinot noir are planted in walled vineyards called clos. These are as old as 10th century. Here also are the 550 hectares of vines planted on the slopes of the Hautes-Côte de Nuits.

Tags: pinot noir, area Burgundy, Burgundy Today, chardonnay grapes, chardonnay pinot, chardonnay pinot noir

Drink Goat Milk

If you have trouble digesting cow's milk, try a glass of goat milk instead.

In the United States, many people are accustomed to drinking cow's milk, but in many other countries, goats provide the milk of choice. Find goat milk at farmer's markets and some grocery stores. Besides the various nutritional benefits goat's milk provides, some people who cannot tolerate milk from cows can easily digest it. Goat's milk has a distinctive salty-sweet taste; use it in almost the same ways you would use cow's milk.

Instructions

1. Purchase goat's milk that has been stored in the coldest part of the refrigerator. Before buying the milk, smell the container, which will allow you to detect any spoilage. Ensure that the expiration date has not passed. After buying the milk, take it home promptly and refrigerate it quickly. Goat's milk, when left at high temperatures, sours rapidly.

2. Pour goat's milk into a glass and drink it as you would cow's milk. You may find goat's milk easier to digest if you have previously had problems with cow milk products.

3. Substitute goat's milk for cow's milk over cereal or in almost any recipe. Use goat milk to make yogurt or a crumbly cheese. You can use this goat cheese on pizza, salad, soup or almost any other dish.

Tags: goat milk, buying milk, goat milk, would milk

Make Washed Rind Beer Cheese

Washed-rind cheeses are hard on the outside and creamy on the inside.

Washed rind cheeses are basic cheeses that can be prepared with ease in your home. They harden on the outside forming a sort of rind, while staying soft and creamy on the inside. Cheese types like this include Brie, Tallegio, Manchester, Dorset and Affidelice. Making your own washed-rind cheese at home with beer proves to be an easy but time-consuming task that produces your own delicious spreadable cheese for crackers and hors d'oeuvres plates.

Instructions

1. Bring a gallon of milk to a slow boil, making sure not to scorch the bottom of it.

2. Drop a rennet tablet into the boiling milk, stirring to help it dissolve. Rennet tablets contain enzymes that help milk curdle to make cheese. It can be purchased online or in your grocer's canning section.

3. Allow the milk to curdle by letting it boil for 15 minutes. Make sure not to scorch it by stirring it frequently.

4. Separate the floating curds from the liquid by dragging a slotted spoon through the pot. Dump the gathered cheese curds onto a square of cheesecloth.

5. Wrap the curds with the cheesecloth and place it in a metal strainer in your sink. Let it sit overnight like this to fully drain the moisture from the curds.

6. Place the curds into a cheese press after molding them into a ball with your hands. The cheese press will help form and pack the cheese to harden it for slicing.

7. Remove the cheese from the press, and place it back onto the cheesecloth square. Wipe the outside of it with another piece of cheesecloth that has been soaked in beer.

8. Wrap the cheese back up with the cheesecloth and place it in a cool, dry place to cure. Wipe the outside of the cheese with the beer-soaked cheesecloth once a day for two months or until you feel the cheese has reached a desired consistency and flavor.

Tags: cheese press, cheesecloth place, creamy inside, like this, milk curdle, sure scorch

Reheat A Hickory Farms Ham

Hickory Farms leads the nation as one of the largest specialty food retailers and has gained a large portion of its fame from its mail-order marketing campaigns. Hickory Farms specializes in gift baskets, smoked cheeses, meats and treats and its products are most often seen gracing tables during the holiday season. Perhaps best known for its line of succulent hams, Hickory Farms features large, family-sized hams such as the Black Forest, Honey Gold and Bourbon Praline Spiral Sliced Ham. These hams come pre-cooked and are delivered frozen, so be sure to leave plenty of defrost time before attempting to reheat.

Instructions

1. Defrost your ham in the refrigerator for 36 to 48 hours before cooking.

2. Remove the outer packaging on the ham and cut off the netting. Discard in the trash.

3. Place your Hickory Farms' ham in the special warming bag provided with the ham.

4. Heat your oven to 325 degrees for 15 minutes before placing the bag in the oven.

5. Place the warming bag in a shallow roasting pan with the flat side of the ham facing down.

6. Cook the ham for 10 minutes per pound until the internal temperature measures 120 degrees F.

7. Heat any sauce received with the ham inside of a microwave dish for 60 seconds when ready to serve.

Tags: Hickory Farms

Things To Dip In Fondue

Fondue is a Swiss tradition and is typically shared as an event with friends or family.

Fondue has been in and out of fashion several times since it was first introduced in America in the 1950s. The concept is simple enough. Gather a group of friends, lay out the long forks, and spend a sociable evening dipping food into a warmed sauce or a cooking medium such as oil or broth. The fun, of course, is deciding what foods you'll dip, and what you'll dip them into.

Classic Cheese Fondue

The traditional Swiss-style fondue, with its wine and cheese sauce, is still a quintessential party food, an excuse for several friends to gather together and enjoy each other's company. The traditional food to dip is cubes of toasted bread, but many others are also suitable. Anything that will hold together on the fork, and taste good with cheese sauce, is the rule of thumb. Try it with steamed cauliflower or broccoli, roasted potatoes, apple wedges or cooked, breaded mushrooms. Bread sticks or pretzels are also suitable, though children might have to be warned about double-dipping.

Beef Fondue

Beef fondue is variously known as oil fondue or fondue bourguignonne. Instead of a cheese sauce, the pot contains either a neutral-flavored oil, such as grape-seed oil, or a mixture of oil and butter. Using fondue forks, diners pierce thin slices of a moderately tender cut of beef, such as sirloin tip, and cook it in the hot oil. A variety of dipping sauces are served along with the beef, for guests to use as they please. Suitable sides include tiny button mushrooms, pearl onions, strips of sweet bell peppers or slices of dried sausage.

Asian Hot Pot

A variation on the fondue theme is the Asian hot pot, often seen in Chinese or Mongolian restaurants. These pots are usually built in a donut shape around a central chimney, with a heat source underneath. The pot is filled with broth, and diners cook thinly sliced beef or vegetables in the broth. At the end of the evening, diners share the broth enriched by the flavors of all the dipped ingredients. Use thinly sliced beef, pork or chicken, uncooked shrimp, mushrooms, and any quick-cooking vegetables that appeal to you and your guests.

Chocolate Fondue

Chocolate fondue has become a mainstream group dessert, with major candy manufacturers turning out pre-packaged fondue mixes and even diminutive fondue sets, designed to be heated with a small candle. Chocolate fondue is easy to plan for: Ask yourself what you like with chocolate, and go get some! Strawberries, bananas and cherries are all excellent fruit options. Cubes of dense cake, such as pound cake or fruitcake, can be used if crumbs are not an issue. Foods that would not hold well on a fork, such as delicate cakes or berries, can be wrapped in strips of crepe before dipping.

Tags: cheese sauce, also suitable, Chocolate fondue, sliced beef, thinly sliced, thinly sliced beef

Make Limoncello

Limoncello is an Italian liquor that is easy to make at home. This liquor can be used to drizzle on ice cream or fruit salad as well as consuming it as a cocktail. The following steps will help you make your own Limoncello.

Instructions

1. Wash lemons thoroughly in hot water. Use paper towels to dry lemons. Zest them, making sure no white part of rind is attached to the peel.

2. Pour vodka into a gallon jar. Add lemon zest, cover the jar and store in a cool place for at least 10 days. The longer you let it sit, the more flavorful the Limoncello will be. You can leave it for up to 40 days.

3. Combine water and sugar in a pan and cook it for five to seven minutes. It will thicken slightly. Let the mixture cool and then add to the lemon and vodka mixture in the gallon jar. Keep in the same cool, dry place for another 40 days.

4. Strain mixture and discard lemon zest. Pour it into bottles and place it in the freezer until you want to serve the limoncello.

5. Pour over ice for a straight-up drink or mix it with tonic water for a refreshing adult lemonade type beverage. Mix two parts limoncello to one part heavy cream and shake well for an after dinner treat. Use limoncello the way you would any liquor.

Tags: cool place, lemon zest

Easy Homemade Chili

The argument continues whether homemade chili is made with beans or without beans. Either way, making chili at home is simple and easy. Take a bit of meat and a few cans of this and that, add in a few spices and you can have tasty chili on the table in less than an hour.

The Meat

Hamburger is the most used meat in chili recipes. If using burger, it can be beef, venison, pork or turkey. Stew meat can also be used. The meat will need to be browned before using in any chili recipe. If you are wanting a vegetarian chili, try substituting beef-flavored textured vegetable protein (TVP) for the meat.

The Vegetables

Chopped onions and tomatoes are two essential ingredients for chili. Many recipes add chopped green pepper and garlic. The vegetables, other than the tomatoes, can be cooked at the same time that you are browning the meat. This is to soften the veggies and release the flavors. Tomatoes can be fresh or canned.

The Spices

The spices common to most chili are chili powder and cumin. Other spices include black pepper, crushed red pepper flakes, and horseradish. Some recipes call for jalapeno or other hot peppers to give the dish some heat. You can even purchase packets of chili seasoning from the grocery store to make it easier.

The Beans

Beans used in chili are usually dry beans, such as pinto, buffalo or light or dark red kidneys. You can use canned beans, either plain or seasoned chili beans. To make a simple, fast chili, canned beans are the way to go.

Portions

Plan on at least a pound of meat for chili to serve a family of four. You'll need one onion, one green pepper, and several cloves of garlic. Have on hand two cans of whole tomatoes and two cans of seasoned chili beans.

Putting It All Together

In a large stockpot, add a couple of tablespoons of cooking oil and heat the pot over medium high heat. Add the meat of your choice and brown it evenly. Add a chopped onion, a chopped clove or two of garlic and a chopped green pepper and cook until the onions are translucent and the pepper is soft. Add the spices using several tablespoons of chili powder and one to two teaspoons of any remaining spices you desire. Stir in two cans of whole tomatoes along with the juice in the can. If desired, add a can or two of seasoned chili beans. Cook the mixture for 30 to 45 minutes over medium heat and serve.

Tags: chili beans, green pepper, seasoned chili, seasoned chili beans, canned beans, cans whole