What Is A Baking Wire Rack

If you want your baked goods to have a bakery-like quality, a baking wire rack is a necessity. Using a baking rack to cool your goodies will aid in making perfectly looking and tasting items that will be ready to serve in no time. A baking rack is part of every baker's toolbox and is essential if you need to bake in bulk or bake items that need to be packaged up in a relatively short amount of time.

Description

A wire baking rack is a rack made of closely spaced wires, usually arranged in a grid-like pattern. Wire backing racks are designed to sit on a flat surface like a counter top or table. A wire baking rack has small wire feet that elevate the flat rack slightly above the surface that it is placed on.

Function

Wire baking racks are also called cooling racks because they are designed to help baked goods cool quickly and evenly. When freshly baked items are placed on a cooling rack, the items are allowed to cool evenly because the steam and heat are able to escape from all areas of the item, unlike when items are left to cool in the pan they were baked in.

Significance

When baked items are left to cool inside the pan they were baked in, they tend to become soggy since the steam can't readily escape from all areas of the item. When the steam can't escape, the moisture is absorbed into the baked item. Cooling racks also save a baker time as they help to speed up the cooling process. The quicker cookies and cakes are cooled, the quicker they can be frosted.

Expert Insight

When using a cooling rack, place wax or parchment paper on the rack before placing your baked goods on it. This will help to prevent the baked goods from sticking to the rack and will offer additional support for delicate baked items.

Types

Most wire baking racks are rectangular in shape but round baking racks are available. While traditional baking racks are made of metal, racks made of wood or other heat resistant materials like chrome plated steel can be purchased from specialty baking stores. When shopping for a wire cooling rack, be sure to choose one that is labeled nonstick. While most cooling racks are single tiered, multi-tiered or stack-able racks are also available.

Tags: baked goods, baking rack, baking racks, baked items, cooling rack

Make Thick Chicken Soup

Make Thick Chicken Soup

Many people enjoy the taste of chicken soup. Not only is it healthy for you and tastes delicious but eating it when you're sick can help you get better. There are times though when you want more than a thin, watery broth for a soup. You can make homemade chicken soup as thick as you want it in no time at all. Making thick chicken soup isn't hard or expensive and your family will think it's tasty.

Instructions

1. Cut the chicken up and put in a large pot. Fill ¾ of the way with water and cook on high until boiling. Turn the burner down to medium high and let cook for about 1 ½ hours.

2. Take the chicken out of the pan. Pour the water through a strainer and into another large pan. This will get any impurities from the chicken out. Set the pan of strained chicken stock aside for now.

3. Peel the carrots, onions and potatoes. Then, cut the carrots, onions, potatoes and celery into small pieces. Cut the chicken into small pieces and add it and the vegetables to the pot of stock. Canned chicken can be used instead of cooking a whole chicken yourself.

4. Add the butter, salt and pepper to the soup and put back on the stove. Turn the burner on high and let cook until the soup starts to boil. Turn down to medium high and let boil for about an hour or until the vegetables become soft. The starch from the boiling potatoes will help the soup to thicken just a little bit.

5. Get a bowl and add 6 tablespoons of flour to it. Next, get ¾ cup water, add it to the flour and use a whisk to blend it together. When there are no lumps in the paste, pour into the chicken soup. This flour paste will finish making the chicken soup thick.

6. Simmer the chicken soup for about 5 or 6 minutes or until the soup is as thick as you want it. Ladle into bowls and serve.

Tags: chicken soup, soup thick, carrots onions, carrots onions potatoes, chicken soup thick, down medium

What Is Brut Champagne

What Is Brut Champagne?

Let's propose a toast: To Brut Champagne--today's most popular and most consumed sparkling wine. It is the beverage of choice for weddings, banquets, ship christenings and anointing of kings. And, unlike earlier Champagnes, it's dry and not sweet.

Origins

The earliest vines were planted in Champagne, France, as far back as the 3rd century, with some of the first wines debuting in the 5th century. Skilled wine markers toiled to produce a wine that would rival the vineyards of their southern neighbor, Burgundy. It wasn't long before their wines became the beverage of celebration. French monarchs weren't anointed without a glass of Champagne nearby.

Still and red, the wine of the time lacked the golden-clear color and sparkling quality that we usually associate with Champagne.

Dom Perignon

Dom Perignon was a 17th-century monk fascinated with viticulture. He worked hard to figure out produce white wine from Pinot noir grapes, which he thought had the best quality. At the time, white wine from white grapes was dull and spoiled easily. Making white wine from red grapes was the desire of every Champagne vineyard, but it was difficult to do. Dom Perignon eventually got white wine out of black grapes by using aggressive pruning techniques and pressing the grapes several times.

Although he didn't invent Champagne, Dom Perignon pioneered the use of a wire fastener to prevent the cork from popping during fermentation. The prestigious brand of Moet et Chandon is named after the famous monk.

Dry, Not Sweet

In 1846, Champagne-producer Perrier-Jouet decided not to sweeten that year's vintage before shipping it off to London. The name Brut was added to it. Thus, the modern Champagne and most popular variety was born. The term "brut" referred to wine that had been disgorged and was in its natural state.

Sparkling Wine Versus Champagne

Simply put, Champagne is a sparkling wine that comes from the Champagne region. Anything else is just sparkling wine, not Champagne. A 1908 decree granted only sparkling wine produced in the Champagne region the use of the appellation.

Too Popular

According to a 2007 article in The Herald, a British newspaper, worldwide demand for the bubbly beverage hit 333 million bottles--3 million more than the Champagne region could produce. This has forced producers to increase production levels by 100 million bottles by 2011.

Tags: white wine, Champagne region, sparkling wine, white wine from, wine from, wine that

Corporate Breakfast Ideas

Corporate breakfasts usually occur in conjunction with a meeting or presentation. They can increase meeting attendance and minimize the need for attendees to leave early. In addition, employees starting their day with breakfast may be more attentive. Often budgets and the length of the meeting will determine the fare served.

Before the Event

If the room is out of the office, obtain the name of a contact when booking the room in case you have a problem. Check the technology, room sound-proofing and acoustics before the event. Also arrive early to ensure the room is a comfortable temperature and the lighting is adequate.

The Room Set-up

Decide on the room arrangement based on the type of meeting and any technology needed. Many corporate breakfasts have buffet-style food and beverages. Rows of tables usually face a lectern, and the buffet table is often positioned toward the rear of the room. This set-up requires participants to get up to get food and might create distractions during the meeting, but if there is a limited budget, participants may also eat less. Large round tables might encourage group interaction and allow for family style platters so participants don't have to serve themselves.

Waitress Service or Buffet

Waitress service is usually more costly and often used for a full breakfast. The budget usually determines the service, but a buffet-style corporate breakfast is more common.

Beverages

Typical beverages should include coffee, tea, and either bottled water or water in pitchers. If using pitchers, have them on each table with glasses no matter how they are arranged. It will cut down on participants getting up. More elaborate corporate breakfasts can include assorted milks and juices.

Continental Style Food

Muffins, bagels, Danish and fresh fruit are popular continental breakfast selections. Additional offerings can include cereal, yogurt, cottage cheese or a cheese platter. Assorted granola bars and a display of fancy jams can also be available.

Full Breakfast Options

Breakfast sandwiches provide a full-breakfast option to give participants an opportunity to eat and still take notes since they don't need cutlery. Other options include an egg soufflé, which can be cut into squares and served instead of omelets (time-consuming and must be individually prepared). Assorted breakfast meats and hash brown potatoes are nice accompaniments. An expanded buffet can also offer pancakes or waffles with assorted toppings and syrups.

Additional Items

Name tags make it easy for colleagues from various offices to identify each other and also make it easier for speakers to encourage participation. Have pens and pads handy.

Tags: breakfast more

The History Of Heinz Tomato Ketchup

Henry John Heinz founded his namesake company in Pittsburgh, Pennsylvania. Heinz released its first ketchup, then labeled with the descriptor "Heinz Tomato Ketchup," in 1876. Since then, the company has become known for the "57 Varieties" shown on the labels of its condiments--but perhaps none are as iconic as the Heinz ketchup bottle.

Artificial Preservatives

In 1906, Heinz released a ketchup without artificial preservatives. The company claims that it was the first to do so and cites a history rich with environmental concerns and social responsibility.

Exports

By 1907, the company was exporting its goods to countries and regions including the United Kingdom, Japan, South America and New Zealand. At this point, it was producing more than 12 million bottles annually.

EZ Squirt

In 2000, Heinz added food coloring to the recipe for its line of EZ Squirt colored ketchup. The green, purple, pink, blue, teal and orange toppings were discontinued in 2006.

Packets and Redesign

Heinz ketchup has come in packet form since 1968. Many customers have complained about the difficulty of opening the packets, especially for their children, prompting the remake of the packet in 2010. It is designed to look like the iconic glass bottle, hold more ketchup and open more easily.

Tags: Heinz ketchup, Heinz released, Heinz Tomato, Heinz Tomato Ketchup, Tomato Ketchup

Make The Color Brown

Brown is a combination of other colors.

Brown comes in many shades from light beige to nearly black. If you've run out of brown paint during a project make it by combining other colors. Choose the colors based on the color wheel, developed by Sir Isaac Newton in 1666, according to colormatters.com. The three primary colors form the first set of colors. The secondary colors are combinations of the primary colors. The tertiary colors are the secondary colors mixed with a primary color.

Instructions

1. Mix equal parts of the primary colors of red, blue and yellow. Primary colors can't be broken down into other colors.

2. Mix equal parts of secondary colors of green, orange or purple. Green is blue and yellow mixed together. Orange is red and yellow. Purple is blue and red. In effect ,you're mixing the primary colors.

3. Mix equal parts of tertiary colors. Examples of tertiary colors are yellow-green, orange-red and blue-purple.

4. Darken the brown by adding black.

5. Lighten the brown by adding white.

Tags: equal parts, other colors, primary colors, secondary colors, tertiary colors, blue yellow, brown adding

Plant Avacodo Seeds

An Avocado seed is the large pit in the center of the fruit.

Planting an avocado seed is a relatively easy process, but done in a less traditional way than sowing. The "seed" of the avocado fruit is the large pit that typically goes unused. After investing some extra time with the seed, it should begin sprouting and growing a healthy avocado tree.

Instructions

1. Take the avocado seed out of the fruit. Wash it with warm water to remove the slippery residue and make it easier to handle.

2. Place four toothpicks into the side of the pit, spaced evenly around it. The tip side should be facing upward and the picks should be about two-thirds up from the bottom of the pit.

3. Place the seed in the glass with the toothpicks resting on the glass lip. Fill the glass with water so that the bottom of the seed is covered. Leave the seed in this position for two to six weeks, or until it begins sprouting roots and leaves.

4. Pot the sprouted seed in moist soil. Position the tip of the seed so that it just peeks out of the soil. Keep the plant at a temperature of about 60 to 70 F.

5. Grow the plant in full sun and feed with a citrus fertilizer every several weeks. Organic fertilizers, such as coffee grounds or compost, can also be used for avocado trees. When adding the fertilizer, only use enough to lightly surround the tree. Dilute it by immediately adding water.

6. Transplant the sprout to a larger pot once it outgrows the existing pot, typically in the spring. Gradually increase the plant's outside exposure to sunlight until it can remain outside without drying out too quickly.

Tags: avocado seed, glass with

Make The Best Homemade Bbq Sauce

This is a recipe from my Grandma in Louisiana, it's the best sauce I've ever had.

Instructions

1. 1st prepare all ingredients in separate bowls and set aside.

In a large sauce pan on medium heat begin the heat the oil. Once heated add in the Onion, Ginger, and Garlic. Cook on medium heat for 2-5 minutes, just enough to semi caramelize the mixture.

2. Now add in the Chili Powder, Salt, Cumin and let cook for about 5-7 more minutes. Stirring frequently to avoid burning.

3. Next pull off the heat and add in the tomatoes, crushed pineapple, honey, catsup, dry mustard, brown sugar, and cider vinegar and puree in a food processor or use a kitchen blender. Blend until smooth.

4. Return mixture to heat and cook on low to medium, bring to a simmer and let cook for 15-25 minutes, until the sauce reduces.

5. That's it, your done. The sauce will keep in the fridge for about 5-7 days since it is fresh and no preservatives are used. You can also freeze in bags to keep longer. When your ready to use, just remove the bag from the freezer and defrost by soaking bag in hot water.

Tags: medium heat

What Kind Of Crackers & Cheese Go With A Martini

Martinis can match just about any hors d'oeuvre

Whether hosting a cocktail party, entertaining a few friends or just relaxing for a classy evening by yourself, finding cheese and cracker hors d'oeuvres to match a martini can be a creative adventure. There are literally hundreds of different kinds of martinis, so there is no perfect appetizer to go with a martini. Instead, the snacks and the martini are best chosen together. Below are a few tips to keep in mind for creating that perfect pairing.

Opposites Attract

Simple martinis are best paired with complex appetizers. This is why lime margaritas are often paired with chipotle pepper, Gouda or Asiago cheese on saltine crackers. Light, refreshing citrus martinis go naturally with spicy appetizers. The reverse is also true. An espresso martini with chili-infused vodka would pair nicely with Swiss or melted Brie over a shredded wheat cracker. The key is mixing it up with intricate martinis and simple martinis served with their corresponding appetizers.

Match and Contrast

Cocktails pair with appetizers by matching or contrasting the flavors in the appetizers. Adding flavors and herbs can help fine-tune a pairing without substituting a desired cocktail or appetizer. To spice up a gin martini to contrast a soft havarti appetizer, add some rosemary. Just don't overpower the martini. If the appetizer and cocktail are competing with each other the pairing will suffer. If you wouldn't have a strong red wine with sushi, don't have a Manhattan with it either. Instead, try pairing a citrus lemon drop martini with shrimp tempura sushi and nori (dried seaweed) on a Japanese Senbi rice cracker.

Balance the Palate

Ideally all four areas of the palate (sweetness, spiciness, bitterness and saltiness) will be stimulated with a good martini and appetizer pairing. A sour apple martini could be rounded out with goat or blue cheese. Texture is important too. Melted blue cheese goes great on stoned wheat crackers while a crumbled Asiago is better on a more flavorful butter cracker. Overpowering a specific taste such as sweetness or overusing a texture will lead to a less interesting pairing.

Get Creative

Pairing can be a lot of fun, and a martini connoisseur would do well experimenting with different flavors and combinations. Think of common food associations outside of cocktails. Turkey and cranberry go great together (as many rediscover during the holidays.) So why not combine them? Smoked turkey with cheddar cheese on saltine crackers could be a simple yet perfect fit for the classic cosmopolitan. Dessert pairings are also popular. A cappuccino martini matched with flavored cream cheese over a graham cracker is sure to satisfy any sweet tooth.

Tags: blue cheese, cheese saltine, cheese saltine crackers, martini appetizer, martini with, paired with, saltine crackers

Make Sour Cream Icing

When you're creating the perfect cake for your special occasion, the right frosting is important. Making your own frosting and experimenting with different flavors can leave you saying goodbye to store-bought frosting for good.

Instructions

1. Pour 3 cups of powdered sugar in a large mixing bowl and then burrow out the middle of the sugar mound.

2. Pour 6 oz. of sour cream into the powdered sugar reservoir, and then thoroughly mix the contents of the bowl.

3. Add 1 tsp. of vanilla extract and whisk the mixture vigorously for 5 minutes. It should become paste-like and bright white in color. If the mixture is not white, add more powdered sugar 1/4 cup at a time and whisk thoroughly.

4. Add the shortening 1 cup at a time. Use the whisk and beat the contents until it is thick, fluffy and white.

5. Cover the bowl of icing with cling wrap and place it in the refrigerator to chill and firm up. It should stay in the fridge for approximately 2 hours before it is used.

Tags: powdered sugar, time whisk

Connoisseur'S Guide To California Wines

California wines are popular worldwide.

California wines account for more than 90 percent of this country's total wine production, and have been winning international wine competitions for many years. The state has almost 3,000 vineyards, most in the Napa and Sonoma Valleys.

Cabernet Sauvignon

California cabernets are a favorite of many collectors and connoisseurs. Some of the top producers are Opus One, Robert Mondavi Special Reserve, Chateau Montelena, Shafer, Stag's Leap Cask 23, Caymus, Joseph Phelps and Cakebread Cellars. Depending on vintage and availability, prices range from around $60 for Caymus, to a high of $200 for a bottle of Joseph Phelps Insignia cabernet.

Merlot

Softer and not as full-bodied as cabernet, merlot is the most popular red wine in the country. The top vineyards are Duckhorn Vineyards Estate, Matanzas Creek, Newton, Groth, Chateau St. Jean Reserve, Sterling Reserve and St. Francis Reserve. Top merlots can range from around $30 for St. Francis, to about $80 for Duckhorn, depending on the vintage.

Pinot Noir

The most fragile and most difficult grape to grow, pinot noir is noted for its ruby color and cherry flavors. Some of California's best are Calera Reed, Gary Farrell, Pahlmeyer Sonoma Coast, Williams Selyem Sonoma Coast and Adrian Fog Savoy Vineyard. Top California pinot noirs can cost around $30 for a bottle of Gary Farell, to over $100 a bottle for Williams Selyem.

Red Zinfandel

An often overlooked and unappreciated wine except to collectors and connoisseurs, the best California red zinfandels are often big, brawny, inky wines high in alcohol content and viscosity. Ridge Napa Valley Zinfandel, Rombauer's Napa Valley Zinfandel, Ravenswood and Rosenblum Appellation Series San Francisco Bay are some of the best. Depending on the vintage, prices range from around $15 for Ravenswood,to about $35 for Ridge.

Chardonnay

Chardonnay is the most popular and largest selling wine in the United States. Typically buttery and oaky and brimming with fruit, the best California producers are Chateau Montelena, Grgich Hills, Acacia, Cakebread Cellars, Chalk Hill and Sonoma-Cutrer Les Pierres. They range in price from the low $30s for Chateau Montelena, to almost $70 for a bottle of Chalk Hill.

Tags: Chateau Montelena, from around, range from, range from around, best California, Cakebread Cellars

Use A Deep Fryer

Even though we are getting more health conscious as a society and trying to move away from fried foods there is still something irresistible about French fries, especially when they're deep fried to perfection, crispy on the outside, fluffy on the inside. Deep fryers are easier than ever to buy and use, so break out the lard, or vegetable oil if you haven't yet reached lard-level rebellion, and let's get cooking.

Instructions

1. Choose the proper oil for your recipe. Different fats and oils require different cooking times and produce different results.

2. Pour in oil. Check to see if there is a "max" fill line or read the manufacturer's directions to determine the correct amount of oil for your deep fryer. For most recipes, you want enough oil to immerse the food.

3. Set the temperature. Most home-use deep fryers are countertop electrical appliances. You simply turn a knob or push buttons on digital models to heat the oil.

4. Wait until the oil is the correct temperature before adding food. Use a thermometer if your fryer doesn't let you know when the oil is ready.

5. Add food carefully. If your fryer has a basket, you can put the food in the basket and lower it with a handle or you can use a slotted spoon to lower the food into the oil, just make sure you remove the spoon.

6. Watch the clock. Deep frying is a fast cooking method. Whole turkeys can cook in as little as 45 minutes, so know the cook time for your recipe and your deep fryer.

7. Use the basket or slotted spoon to remove the food from the oil.

Tags: deep fryer, fryer basket, slotted spoon, your deep, your deep fryer

Tell If My Tomatillos Are Ripe

This tomatillo is not ripe, but is ready to harvest and use in culinary dishes.

Tomatillos, commonly known as husk tomatoes or Mexican green tomatoes, are native to Mexico and are a common ingredient in Mexican cooking. They are used in salsa verde and frequently used in traditional salsas as well. Tomatillos are typically harvested when the fruits are green, which is when they have the tart flavor for which they are known. Harvest tomatillos when they are ripe, if desired, but note that they will have lost much of their tartness.

Instructions

1. Keep track of how many days it has been since planting. It takes 75 to 100 days before the tomatillos are ready to harvest, but it will take a week or two longer than this for them to fully ripen.

2. Watch the husks turn from green to tan. At first the fruits remain green, which is when most people harvest tomatillos.

3. Observe the fruits carefully after the husks turn tan and begin to separate, revealing the fruit inside. You can also peel open the husk a bit, if necessary. Tomatillos will turn a pale purple or yellow, indicating they are ripe.

Tags: green which, green which when, husks turn, ready harvest, they ripe, when they

Make A Bread Bowl From Scratch

Make a Bread Bowl From Scratch

Serving your soup in a bread bowl can make an otherwise ordinary meal more appealing and flavorful. A bread bowl is easy to make and requires few ingredients. You can follow these steps to make a bread bowl on your own and treat your family to something special the next time soup is scheduled for dinner.

Instructions

Preparation

1. Add the milk and butter to a saucepan. Cook over medium heat just until the butter is melted and then set aside to use later.

2. Mix ½ cup of your warm water with the yeast in a small bowl. Stir constantly to incorporate all the yeast. Once mixed well, set the bowl aside for five minutes while you continue on with the rest of the preparation.

3. Take one of the large mixing bowls and add the sugar, salt and the remaining one cup of warm water. Stir to mix well. Pour the milk and butter into the large mixing bowl first and then add the yeast and water mixture. Stir to mix well.

4. Add flour to the large bowl incorporating only one cup at a time. As you begin to reach 6 cups use your best judgment regarding how much you will need. The dough should be somewhat firm at this point and not sticky, but it should not be so dry that it is falling apart.

5. Spread flour over your clean counter top and place the dough in the middle. Knead the dough by hand for about five to eight minutes or until it comes together in a nice ball. Form it into a round loaf after kneading.

6. Use the olive oil to coat the sides of the second large bowl. Place the loaf in the bowl and turn it over several times to coat the loaf with the oil. Drape a dish towel over the bowl and set it aside for about an hour. The bread should rise to be double its size.

7. Check the dough after one hour has passed. Punch down the dough in the bowl. Spread flour on the counter top and knead the dough for an additional five minutes.

Baking and Serving

8. Shape the dough into a round loaf again and using a serrated knife, cut it into four equal parts. Knead each part just enough to form it into a round mini-loaf.

9. Preheat your oven to 375 degrees F. Then lightly grease each of the cookie sheets. You will be baking two loaves on each sheet.

10. Place two loaves on each cookie sheet allowing enough space in between for them to double in size, and then cover with a dish towel. Allow the loaves to rise for an additional 30 minutes.

11. Bake the loaves until they are golden brown. It will take approximately 30 to 45 minutes. Watch them closely so they do not burn on the bottom. Remove them from the oven and allow them too cool on the cookie sheet until you can handle them. Then move them to a wire rack to cool completely.

12. Just before serving tear or cut the tops out of each loaf. Gently remove the inside of the loaf leaving about a half inch to an inch of bread along the sides and bottom to create a bowl. Fill the bowl with soup, include the tops and insides on the plate for dipping and serve.

Tags: into round, bowl aside, Bowl From, Bowl From Scratch, Bread Bowl, bread bowl, Bread Bowl From

Potsticker Dipping Sauces

Do not serve dry pot stickers. Opt for several sauces to give guests many dipping options.

The perfect pot sticker is a warm, savory filling wrapped in a tender won-ton with a slightly crisped crust. This Asian appetizer appears in restaurants and in home kitchens. Pot stickers are not difficult to serve or prepare, but the cooking process can leave them slightly too dry for the taste of many. A dipping sauce adds more flavor and moisture to the pot sticker. Put out several sauces with a tray of pot stickers to add variety to an appetizer platter.

Tangy and Salty

To make a simple, sweet and tangy dipping sauce for use with any pot sticker recipe, opt for one from the author of "Asian Dumplings," Andrea Nguyen. Her recipe suggests two parts soy sauce to one part unseasoned rice or balsamic vinegar for the base. Other ingredients such as chili oil, sugar or ginger are optional. Using just soy sauce and vinegar produces a simple dipping sauce that is ready in minutes, making it great for a last minute sauce choice.

Super Hot

If you are serving those who like food to be as hot and spicy as possible, pour chili oil in one small bowl and accompany it with a homemade chili and garlic sauce. This recipe comes from the book "Appetizer Atlas" by Arthur L. Meyer. It combines soy sauce, rice vinegar, sesame oil, chili oil, garlic, scallions, ginger and sugar. Adjust the amount of the ingredients according to your personal taste preferences. Serve this sauce with pot stickers with a bold-flavored filling such as pork or beef.

Mild Sesame-Ginger

Those who cannot stand the heat of a dipping sauce with chili oil in it will appreciate the mild taste of Gourmet magazine's sesame ginger sauce. The recipe pairs this mild sauce with crab pot stickers. You could also serve it with other pot sticker recipes with mild fillings such as seafood or chicken. It combines soy sauce, Dijon mustard, sesame oil, fresh ginger and honey.

Sweet and Salty

Chef Emeril Lagasse combines soy sauce, honey, sesame oil, sesame seeds and red pepper together to create a complex, yet balanced dipping sauce. This sauce contains both sweet and salty flavors, and mild and spicy, but the inclusion of contrasting ingredients keeps this sauce from becoming overpowering. Serve it as a general purpose sauce for any pot sticker recipe.

Tags: dipping sauce, sauce with, combines sauce, chili garlic, dipping sauce with

Can Broccoli Soup

Preserve the fresh taste of broccoli soup by canning and storing in your cupboard.

Preserve home-made broccoli soup and enjoy it all year long. Adding just a few extra steps after the initial soup preparation by canning the broccoli soup will save you time throughout the year. Make a large batch of soup only once and enjoy it again and again.

Instructions

1. Make a large batch of broccoli soup using your favorite recipe. Do not add any pasta, rice, flour, milk, or cream to the soup. This will prevent the soup from spoiling or rotting. These ingredients can be added after you have stored it.

2. Prepare the broccoli soup as normal. Thoroughly cook the vegetables and any meat you add to the soup. Add all the ingredients except those previously mentioned.

3. Fill your sterile canning jars first with the solids of broccoli from the soup till the jar is halfway full. Pour the broth into the remaining half of the jar to half an inch from the top of the jar.

4. Secure the lids on the jars tightly.

5. Put the jars in the pressure cooker and following the direction from the cooker. Pints should remain in the cooker for 60 minutes. Quarts process in the cooker for 75 minutes.

Tags: broccoli soup, cooker minutes, large batch, Make large, Make large batch

Make Tasty Diabetic & Hearthealthy Meals

Cooking tasty diabetic and heart-healthy meals requires following some basic rules. Moderation is the key, as well as choosing the right foods that are healthy and taste good. Eating lean meat, fresh fruit and vegetables, whole grains and low-fat dairy products is a step in the right direction.

Instructions

Make Tasty Diabetic and Heart-Healthy Meals

1. Use only the leanest meats. This includes beef, pork and veal. Trim off all the fat, and remove the skin from poultry. Add herbs and salt-free seasonings for flavor enhancements. Use spices such as black pepper, paprika, cumin, 5-spice powder, ginger, garlic powder, basil, and oregano.

2. Cut back on fat. Use low-fat sour cream or yogurt for sauces, and you'll get the flavor without the fat. There are many low-fat dairy products, such as cream cheese, sour cream, yogurt, and cottage cheese. Using egg whites and egg substitute cuts the fat in baking. Eat egg whites for breakfast without the egg yolks.

3. Stock your pantry with healthy products. Use olive oil, canola oil, safflower oil and sesame oil when cooking. Use stone-ground cornmeal, rolled oats, brown rice and white basmati rice. Beans are low-fat and a good source of protein. Black beans, pinto, navy and lentils are a few varieties. Pasta made from whole-wheat flour is better than white. When baking, use unbleached all-purpose flour, whole-wheat flour, and brown sugar and honey for sweetening.

4. Stock the cupboard with healthy food. Use canned tomatoes without salt and sugar, unsweetened fruit juices, canned beans, sugar-free fruit spreads and dried fruits. For seasoning, keep low-sodium and fat-free chicken and vegetable broths, dried herbs and seasonings, kosher salt, hot pepper sauce, dijon mustard, vinegar and lemon juice on hand.

5. Stock the freezer with low-sugar frozen fruits, frozen vegetables low in sodium, bread dough, lean meats, poultry and fruit sorbet.

6. Fill the refrigerator with fresh fruits and vegetables, eggs, low-fat yogurt and milk, and whole-grain breads. Stock up on apples, oranges, berries and green and yellow vegetables. Eat your vegetables raw or lightly steamed to retain their vitamins and minerals.

7. Increase fiber. Eat more raw vegetables, such as spinach, carrots, and green beans. Eating fruit with the skin on after washing is a good source of fiber. Eat beans as a side dish several times a week, and choose whole-wheat, rye and pumpernickel bread. Enjoy nuts, dried fruits, granola or seeds as a snack.

Tags: cream yogurt, dairy products, dried fruits, good source, low-fat dairy, low-fat dairy products, Make Tasty

Make Tandoori Fish

If you would like to try your hand at a traditional Indian fish, tandoori fish is an option for you. The tender fish fillets are marinated in a highly seasoned tandoori sauce, and then cooked on a grill or in a frying pan.

Instructions

1. Use a knife to make a few slashes across the red snapper fillets. These will create more room for the spices to be absorbed and will help the fish to cook faster.

2. Heat a small skillet with a burner on high, and add the cumin seeds and coriander seeds. Add salt for flavor and dry roast the seeds, stirring constantly for about a minute to release the flavor. Remove the pan from the heat and let it cool slightly.

3. Place the seeds on a cutting board and crush them coarsely with a rolling pin. Put them on a cool plate and set them aside.

4. Blend the garlic and ginger in a food processor to create a paste and set aside.

5. Make tandoori marinade by squeezing the fresh lemon juice into a mixing bowl and straining it through your fingers to remove the seeds. Stir in the ginger and garlic paste, tomato paste, salt, chili powder and dried turmeric. Add the coriander seeds and cumin seeds and mix the marinade thoroughly.

6. Stir the yogurt into the tandoori marinade, blending it to form a smooth paste. Dip the red snapper fillets into the tandoori marinade, skin side first, making sure the marinade fits into the slashes. Allow the fish to marinade for 2 to 3 hours.

7. Heat the vegetable oil in a skillet, and sear the fillets skin side down for about 2 to 3 minutes. Flip them over and repeat on the other side. Place the fillets in a preheated 150-degree oven and bake them for 5 to 6 minutes. Remove the fillets from oven and serve.

Tags: tandoori marinade, coriander seeds, cumin seeds, into tandoori, into tandoori marinade, skin side, snapper fillets

Finger Foods For Wedding Receptions

It's no secret that wedding receptions are expensive. In fact, the Wedding Report says that the average couple spends around $20,400 on their wedding. With those prices, it's no wonder that brides and grooms everywhere are cutting down on costs. One of the best ways to save money is by serving finger foods at your wedding reception.

Cold Finger Foods

Serve fruit and veggie trays with dips. Cubed and soft cheeses with crackers, cold cut deli mini sandwiches, tuna and chicken salad sandwiches, shrimp cocktail, bruschetta and sushi also make tasty finger foods for any wedding reception.

Hot Finger Foods

Hot finger foods tend to be heartier than cold finger foods, so if you want to make sure that no guest goes home hungry, offer a selection of hot finger foods. Some popular choices include meat and vegetable kabobs, wings, popcorn chicken or shrimp, meatballs, bite-sized meats with sauce and meats wrapped in bacon.

Dessert

Most couples have a wedding cake for dessert, but cake isn't really a finger food. To keep the menu strictly finger food, go for wedding cupcakes instead of cake. You can also include other dessert finger foods such as mini pastries, cookies, fudge, a chocolate fountain and an assortment of candies.

Additional Tips

Keep in mind the time of day of your reception. If you are having your wedding reception around lunchtime, you can get away with serving mostly cold finger foods, like mini sandwiches. If your wedding reception happens to be in the evening, you'll probably want to include a large variety of hot and cold finger foods for your guests.

The key to serving finger foods is the presentation. You can have the finger food either passed around by servers on trays or laid out on a buffet. Either way, make sure that the plates are elegant, the table for the buffet is decorated and the food itself looks decorative.

Even though you are serving finger foods, it is helpful to offer utensils. Some guests won't want to get their hands dirty and will prefer to use utensils.

Tags: finger foods, finger foods, wedding reception, your wedding reception, cold finger, finger food, serving finger

Serve Vintage Wine

If you are lucky enough to have access to a good bottle of older vintage wine, you may be in for a real treat. Experiencing this bottle, however does take some care. Wine is a living organism and the older it is, the more careful one needs to be with it.

Instructions

Serving Vintage Wine

1. Let the bottle rest, upright for at least 24 hours. If you've been storing your good bottles of wine on their side, you're doing the right thing. Storing wine on its side does a couple of things, especially in older bottles of wine. It keeps the cork moist, making the seal on the bottle more secure. It also keeps the seal more airtight, making the wine's contact with outside air that much more difficult. Before serving this older wine, however, it needs to spend at least 24 hours in the upright position. This is because, as a wine ages, sediment begins to gradually fall out of the wine. This will collect on the side of the bottle and pour straight into your glass, unless it has had a chance to reposition itself.

2. Open the bottle--CAREFULLY. This may sound like a simplistic instruction, but the older a bottle of wine gets, the more fragile and brittle the cork becomes. Your experience with opening bottles of wine has, most likely, been entirely with new bottles with firm corks that you can force a corkscrew into with wild abandon. This is not at all how one must approach an older bottle of wine. Take your time. Getting the cork out in one piece will save you the headache of trying to fish out pieces of shredded cork in front of your guests.

3. Decant your wine. If your bottle is relatively old (between ten to twenty years), it is appropriate to decant it before serving. This is literally the act of pouring the entire bottle of wine into a container (usually glass) called a decanter. This is a way to expose the entire bottle of wine to air, in order to let the wine oxidize slightly. This "opens up" the wine, softening some of the tannic quality of the wine (if it is red) that is inherent right out of the bottle. It also allows you to pour the wine off of it's sediment. To do this, light a candle and, as you are pouring the wine VERY SLOWLY into the decanter, have the candle behind the neck of the bottle. This will allow you to clearly see the liquid as it passes. Once you reach the end, and you see the sediment pour into the neck, stop pouring.

4. Strain, if needed. If you get some cork in the wine or if the sediment has not completely settled, do not fret. While decanting, use a tea strainer as an extra precaution. A coffee filter in a plastic funnel works fine as well. It is less elegant, but it will not affect the taste of the wine in any way.

Tags: bottle wine, bottles wine, entire bottle, entire bottle wine, least hours, older bottle

Use Dried Red Chili Peppers

Add dried red chilis to your fruits for a spicy taste.

Wipe the tear from the corner of your eye and consume water for the burn on your tongue after ingesting the fire of a dried red chili pepper. Consumption of this pepper provides spicy heat to your food with the added benefit of improving your health. Known to fight inflammation and provide natural pain relief for osteoarthritis, the red chili pepper is extremely versatile. Generally the brighter the color of the pepper, the hotter is will be.

Instructions

1. Add dried red peppers to heated oil in a pan. Allow the peppers to infuse their spices into the oil for 10 minutes. Remove the peppers and continue cooking your Thai or Indian dish.

2. Reconstitute dried peppers by placing them in hot water for 15 minutes. Wear gloves and remove them from the water. Slice them for use with fresh vegetables or to add to a meat dish.

3. Place dried chili peppers into a bowl and use a pestle to grind the pepper to a powder. Put in an airtight container for future use.

4. Slice the pepper down the side, remove the seeds and cut off the stem. Place it into the coffee grinder and crush it to a powder. Store in a dark, cool place in an airtight container.

5. Remove the stored homemade chili powder from the cabinet and add as a spice when cooking chili or tacos. Add a small pinch of the powder to your hot chocolate for a spicy kick.

6. Sprinkle homemade chili powder on fresh citrus fruit. Squeeze a fresh cut lime over the fruit and chili powder.

Tags: chili powder, airtight container, chili pepper, dried peppers, homemade chili

Make Carrot Soap

Carrots: good for you inside and out.

As a child, you were told to eat carrots because they're good for your eyes. According to the World Carrot Museum, carrots are good for your skin, too. The high levels of carotenoids in carrot juice and carrot seed oil help protect your skin from free radicals, encourage cell renewal, and soothe and rejuvenate skin.

Instructions

1. Fill the bottom pot of your double boiler two-thirds full of water. Heat on low to medium low until water begins to simmer. Place the top pot on the bottom pot.

2. Pour 8 oz. castile soap flakes, 3/4 cup 100 percent carrot juice and 1 tbsp. 100 percent vegetable liquid glycerin into the top pot. Combine well and continue to stir until the mixture begins to melt.

3. Add 2 tbsp. each all-natural honey and shea butter to the soap mixture. Stir gently and continuously until the mixture is completely melted and smooth. Remove from heat.

4. Add 5 drops each cold-pressed carrot seed oil and essential oils of vanilla and cinnamon. Using a stick blender, whip your soap mixture for five to eight minutes or until thickened.

5. Pour the soap mixture into your soap molds. Place the molds in a cool, dry environment. Allow the soap to set for 24 hours or until it is hard enough to remove from the molds.

6. Remove the soap from your soap molds and place it on a drying rack or clean wax paper. Allow it to dry for 2 weeks. Turn the soap every day to allow for even drying and to prevent warping.

7. Wrap your finished soap in plastic wrap and store it in a cool, dry place.

Tags: soap mixture, your soap, your soap molds, carrot juice, carrot seed, good your, soap molds

Make Powdered Donuts

Powdered doughnuts are rolled in powdered sugar.

Doughnuts can be flavored or coated with many different ingredients to alter the taste. Powdered sugar doughnuts are simple, cake-like doughnuts with powdered sugar coating. Although you can purchase powdered sugar doughnuts at grocery stores and nearby bakeries, making them at home is no more difficult than baking a homemade cake. Freshly made, warm doughnuts are a delicious treat that's worth the effort.

Instructions

1. Crack two large eggs into a mixing bowl. Add 3/4 cup sugar, 1/4 cup whipping cream, 1 tbsp each of lemon juice and vanilla extract, and 1 1/2 tsp. of grated lemon peel. Beat the ingredients with a wire whisk until blended well.

2. Pour 2 1/4 cups all-purpose flour into a separate bowl. Add 6 tbsp. unsalted butter that is cut into small chunks. Sprinkle 1 tbsp. baking powder and 3/4 tsp. salt over the butter and flour.

3. Push the bottom of the fork tines into the flour and butter mixture to mash the butter into the dry ingredients. Continue to mash the butter until it begins to form clumps with the flour, baking powder and salt. Once the ingredients begin to stick together and ball up, stir well with a wooden spoon until the mixture becomes coarse and crumbly.

4. Combine the two bowls of ingredients, and stir the flour and butter mixture into the egg and sugar mixture until the dough is soft and smooth.

5. Place a large saucepan on the stove top over medium-high heat. Add oil to the pan until it fills the bottom to the height of 1 1/2 inches. Position a thermometer in the oil so the tip is submerged in the oil, and can properly register the temperature of the vegetable oil. Allow the oil to heat to 340 degrees F, adjusting the heat up or down, as needed, to maintain the temperature.

6. Cut the dough thin, then watch it puff up as it cooks.

Sprinkle flour over a clean counter top. Lay the dough on the flour-covered surface and roll out to 1/4-inch thickness with a rolling pin. Cut out the doughnut shapes with a doughnut cutter.

7. Drop the doughnut shapes into the heated oil. When they rise to the top, turn them over with the tongs and cook a few minutes longer until brown on both sides.

8. Remove the doughnuts to a paper towel-covered cooling rack. Allow them to cool for 3 to 4 minutes, then roll the doughnuts in a bowl of powdered sugar. Repeat the cooking process until all dough is used up.

Tags: baking powder, baking powder salt, butter mixture, doughnut shapes, flour butter, flour butter mixture, mash butter

Make Chocolate Candy Bouquets

If you've got chocolate and some basic candy-making supplies, you can make chocolate candy bouquets. These make a great gift that combines the decorative touch of flowers with the almost universal appeal of chocolate, for Valentine's Day or pretty much any other special occasion. The great thing about this process is that once you're set up you can make several chocolate bouquets almost as easily as one, so you'll have plenty of unique, personal gifts for the special people in your life.

Instructions

1. Melt the chocolate gently in a double boiler over water; don't let the water touch the bottom of the top pot. This will help preserve the smooth texture and flavor of the chocolate. Stir frequently. If you don't have a double boiler, fill a saucepan with water, place a metal bowl on top, and melt the chocolate in the bowl.

2. Spoon the chocolate quickly but carefully into the lollipop molds. Place a stick in the appropriate place for each mold.

3. Tap the molds gently on your work surface to release any trapped air bubbles.

4. Put the molds into the freezer as soon as possible for the best texture and appearance.

5. Once the chocolate is completely set, remove the molds from the freezer. Carefully pop the lollipops out of the molds.

6. Trim off any extra bits of chocolate from your lollipops.

7. Make chocolate candy bouquets by selecting a handful of different lollipops and tying them with a decorative ribbon. If you like, cover the pops with tissue paper or decorative plastic for a little protection.

8. For the best flavor, texture and appearance, keep the bouquets at a cool room temperature until you deliver them, and don't store them for too long.

Tags: candy bouquets, chocolate candy bouquets, double boiler, texture appearance

Make Edible Images

Create new memories by using old photos to decorate your next birthday cake.

Decorating a cake with photos is a popular way to celebrate a special occasion. Creating personalized cakes featuring a photo used to be something that only high-end bakeries were able to do. Kits featuring edible icing sheets and edible ink are now available from cake supply stores and online so that you can create personalized cakes decorated with your favorite photo of your friends, kids or pets. You can also create your own edible image using basic cake decorating tools right in your own kitchen.

Instructions

Using an Edible Images Printer Kit

1. Load your printer with cartridges containing edible ink according to the manufacturer's instructions.

2. Load your printer with edible decorating sheets.

3. Upload or scan your picture into your computer and print it out onto the edible printer sheet. The manufacturer of the decorating kit may include some general instructions for doing this.

4. Remove the edible printer frosting sheet and place it on top of your iced cake. Gently drop the page onto the cake and with a rubber spatula, and lightly press the image into place.

5. Continue decorating the cake as you like.

Make an Edible Cake Image From Scratch

6. Print out the picture you want on your cake in reverse, so that it appears as if you are looking into a mirror.

7. Tape the picture onto the cutting board or cake board. Place the wax paper over the picture and secure it to the board with tape.

8. Trace the outline of the photo using the black food coloring pen. Color in the image using piping gel. Once you have colored the entire picture in, gently press the piping gel with a small offset spatula for a smooth finish. Be sure not to mix the colors together.

9. Apply a thin, even coat of frosting the same color as the frosting on the cake over the back of the colored picture.

10. Set the board in the freezer for 3 hours so that the gel and icing can become firm.

11. Remove the frozen wax paper from the freezer and turn the image out onto your cake. Using the spatula, gently press the paper onto the cake. Carefully and slowly remove the wax paper from the cake so that the piping gel transfers onto the cake.

12. Continue decorating the cake as you like.

Tags: onto cake, your printer with, cake like, cake like Make, cake with, Continue decorating

Make Bubble Gum Ice Cream

You may think that bubble gum ice cream is a strange concoction, or you may see it as a delightful treat if you're a candy lover. Many ice cream brands carry the bubble gum flavor, and you can learn to make it at home by following these instructions.

Instructions

1. Gather 10 or more pieces of your favorite bubble gum and set them aside. In a saucepan, mix one or two cups of heavy cream plus one cup of milk.

2. Bring the milk and cream mixture to a boil; then remove the saucepan from the stove's heat. Add the bubble gum to the mixture and let it stand in the saucepan for 10 minutes. This allows the milk and cream to absorb the bubble gum's flavor.

3. Drain the ingredients through a colander and into a medium-sized bowl. Strain out and discard all the pieces of bubble gum.

4. Combine five egg yolks with two-thirds cup of sugar in another medium bowl and mix until fluffy. Beat the egg and sugar combination into the flavored milk and cream mixture.

5. Reheat the saucepan on the stove until the mixture reaches 100 degrees F or until it becomes thick. Stir the ingredients constantly to keep them from boiling or you will get custard instead of ice cream.

6. Cool the mixture in the refrigerator. Pour the mixture into the ice cream maker and let it stir for about 25 minutes or until it thickens.

7. Scoop out the ice cream and store it in a container. Freeze for up to two hours to ensure firmness. Use red food coloring or pink bubble gum-flavored syrup if you want your ice cream to be pink instead of vanilla yellow. You can also use these options if you want to enhance the flavor.

Tags: milk cream, bubble flavor, cream mixture, milk cream mixture

Make Grass For A Gingerbread House

Gingerbread houses can be beautiful edible creations with trees and snow. Grass was rarely used on gingerbread houses until recently. You can add green grass to a spring or fall gingerbread house by following these steps.

Instructions

1. Mix a generous portion of green and brown food coloring in a stain resistant bowl. Make enough food coloring for both the royal icing and the coconut.

2. Make a batch of royal icing. Refer to the eHow article, " Make a Perfect Royal Icing" if you don't have a recipe of your own.

3. Mix the food coloring into the royal icing. Add 1 small drop full at a time until the icing is grass colored.

4. Empty a bag of coconut into the zip lock bag. Insert a few drops of the food coloring from Step 1. Shake the bag. Check the color and add more food coloring until the coconut matches the grass color of your royal icing.

5. Smooth a fine layer of icing on the gingerbread board. Work in small 1" square sections since the royal icing dries quickly. Sprinkle the colored coconut over the icing and press down with a clean hand. Continue until the grass covers the desired area.

Tags: food coloring, royal icing

Identify Chili Flowers

The flowers of chili peppers, known botanically as capsicum, appear in the spring and summer, several weeks or months before the peppers are ready for harvest. There are more than a hundred varieties of chili peppers under cultivation worldwide but the flowers of the chili pepper species are rather uniform with the only possible difference being the number of petals.

Instructions

1. Inspect your garden or soil for small white flowers in the spring and summer that grow individually atop a short, thin green flower stalk and attach to the thicker plant branch near a green leaf. There may be several sets of flower stalks along the terminal end of the plant branch.

2. Chili flowers are mostly star-shaped with five to seven triangle petals. More than five petals is not that common; although the flowers are no longer distinctly star-shaped and the petals are spaced roughly evenly around the eye, the shape is the same.

3. Look at each individual petal to see that they radiate away from the eye of the flower and taper to a point. The field of the petal near the eye can be very lightly specked in a pale greenish yellow hue.

Tags: chili peppers, flowers chili, plant branch, spring summer

Make Sunflower Seeds From Your Sunflowers

Grow sunflowers to produce a tasty treat.

A field of towering sunflowers in bloom is a dramatic sight. Traditional varieties of these plants can reach heights of 5 feet or higher. According to Purdue University Extension Services, sunflowers thrive in practically any type of soil and climate conditions as long as prominent sun is present. One benefit of growing certain cultivars of sunflowers is the harvesting of the sunflower seeds for eating.

Instructions

1. Select a cultivar of sunflower that produces edible seeds. Edible seed varieties include the "Russian Giant," "Mammoth Russian," "Kong" and "Sunspot."

2. Prepare the soil for planting by tilling in approximately 3 inches of compost into the area. Plant the sunflowers in a sunny area at the depth of 1 inch. Space each sunflower at a distance of at least 1 foot. Water the soil thoroughly to the point of soaking during the stages where the plant is beginning to grow.

3. Protect the maturing sunflower head by covering it with cheesecloth to prevent birds and other animals from eating the plant and seeds.

4. Check the flower for seed maturity after blooming. Look at the seeds in the center of the flower, and once approximately two-thirds are mature with a hard outer shell, harvest the flower by cutting the flower head and 2 feet of stem away from the plant.

5. Cover the flower head with a paper bag and secure into place by tying around the bag with a string.

6. Hang the cut sunflower upside down by the stem in a warm but ventilated area for three weeks to two months while it cures. The seeds will fall out over time, caught in the paper bag.

7. Place the dried sunflower seeds in an airtight container in the refrigerator for storage. Roast the sunflower seeds by spreading them in a flat layer over a cookie sheet and placing in a 300-degree oven for 20 minutes. Add salt or leave them plain based on your preference.

Tags: flower head, sunflower seeds

What Is The Origin Of Satay Peanut Sauce

What Is the Origin of Satay Peanut Sauce?

Thai cuisine is often associated with a spicy, yet sweet, peanut sauce. What most people don't realize is that this popular sauce, most often served with satay dishes, originated in Indonesia.

Origin of the Peanut Sauce

Spanish explorers introduced peanuts to Indonesia in the 16th century; thus, leading peanuts to become a staple of Indonesian cuisine. Shortly after the peanut's introduction, Indonesians created the flavorful peanut sauce by crushing and roasting them with other Indonesian spices and foods.

Ingredients of the Peanut Sauce

According to Temple of Thai, the original Indonesian peanut sauce contained fish sauce, shrimp paste, tamarind and palm sugar mixed with freshly-ground, roasted peanuts cooked in coconut milk, as well as, various spices.

Origins of Satay

Arabs introduced kebabs to Indonesia in the 19th century, which evolved into the Indonesian satay; a thin strip of grilled, skewered meat. Traditionally, satay meat is chicken or beef; however, a variety of meats and tofu are now used for satay.

Pairing the Meat with the Sauce

After Arabs introduced the skewering method, Indonesians paired their popular peanut sauce with the grilled meats. Thus, began the culinary pairing of satay with Indonesian peanut sauce.

Satay Peanut Sauce - Americanized

American's changed the creation of the peanut sauce because unsalted raw peanuts were difficult to find. As a result, the American peanut sauce uses peanut butter and is unique to America.

Tags: Satay Peanut, Satay Peanut Sauce, Arabs introduced, Indonesian peanut, Indonesian peanut sauce, Origin Satay, Origin Satay Peanut

Make Easy Stovetop Mac N Cheese

Make macaroni and cheese quickly from scratch.

A favorite meal for kids, macaroni and cheese doesn't have to come from a box. Instead, make mac and cheese from scratch. This easy recipe doesn't take longer than the boxed kind and it tastes better because it uses real cheese instead of processed power.

Instructions

1. Add 3 cups macaroni or other pasta to a large pot of boiling water. Cook until tender. This will take around 10 to 15 minutes.

2. Drain the macaroni and pour it back into the pot. Add the butter, milk and salt and mix. Use whatever type of cheese you like or have on hand. Shredded cheeses melt quickly and are great to use. You can even mix two or more types together. Experiment with different types if you like. Add the cheese to your taste. Some people like cheesier mac and cheese than others, so how much you add is up to you.

3. Stir the mixture together over the warm stove eye, with the stove off if you have an electric stove. Otherwise, use a very low flame. When the butter and cheese are melted, you're done.

Tags: from scratch, macaroni cheese

Use Chia Seeds & Soaking Chia Seeds

Chia seeds, or Salvia Hispanica, are a member of the sage family. They are tiny black and white seeds that sprout into green stalks with tiny, purple flowers similar to laurel. Native to Mexico and South America, they were a staple source of nutrition for the Aztecs, Mayans and other native tribes.

Today, the chia seed has been rediscovered and dubbed a "super food" by nutritionists. It's been promoted as having high levels of protein, calcium and fatty acids; and is a popular substitute for grains in gluten and wheat-free diets. Soaking and using chia seeds is a relatively simple process, requiring only patience and willingness to try new things.

Instructions

1. Sprinkle your chia seeds on salads, add them to pasta or toss them in any baking recipe you like. Use them in bottled beverages, letting them sit for a few minutes; the vitamins from the seeds will release into the beverage.

2. Choose your favorite juice, or use water, to soak your chia seeds for chia gel. Sugar free, all-natural juices are best, although the chia seeds will soak up anything. Pour two cups of juice or water into a plastic container and add a third of a cup of chia seeds.

3. Wait about 10 minutes before you stir the seeds and liquid. The seeds will turn into a gel the consistency of pudding or yogurt because they absorb liquid the way rice does. The gel formation shows that the chia seeds have released a lot of their internal enzymes; you can either eat the gel after 10 minutes or let it soak longer to release more enzymes.

4. Add fruit to your chia gel. Cut up bananas, apples or pears; or toss in blueberries or raspberries. Stir carefully to avoid bruising the fruit and eat the chia gel with a spoon. You could also add loose granola or spoon the gel into the middle of a cantaloupe half.

Tags: chia seeds, seeds will, your chia, chia seeds, Chia Seeds, juice water, your chia seeds

Make Turkish Dinner Sarma

Sarma is a Turkish word that means wrapped. The dish sarma is a delicious mixture of meat and rice tightly wrapped in grape leaves and boiled in water and olive oil. Both the preparation and cooking time for this recipe can be time-consuming, but the rewards are well worth the effort.

Instructions

1. Carefully remove the grape leaves from their jars and place them in a large mixing bowl. Fill the bowl with hot water and drain. Repeat this step two more times and leave the leaves to soak in the final batch of water.

2. Place the hamburger, rice, diced onion, dill, salt, pepper and diced tomatoes in the large mixing bowl and blend them well.

3. Remove a grape leaf from the bowl and place it on the counter with the underside facing up. Place a small spoonful of the meat mixture into the center of the leaf and form it into a log shape. Fold the bottom and top of the leaf inward over the meat, as though folding a burrito. Roll tightly from the side to form a cigar-like shape. Repeat this step with all the remaining meat.

4. Place the remaining grape leaves on the bottom of the saute pan and stack the uncooked sarma into the pan up to three layers high. Place the heavy dinner plate on top of the sarma face down and fill the pan with water until the water is coming over the plate's edges.

5. Place the pan on the stove at medium-high heat and cover. Bring the pan to a boil, then reduce the heat to medium and cook for one hour. Carefully remove the plate using tongs, stack the sarma on a serving platter and serve with fresh yogurt.

Tags: grape leaves, Carefully remove, large mixing, large mixing bowl, mixing bowl

Prepare Chestnuts For Stuffing

Chestnuts are often found in stores around Christmas.

Chestnut stuffing has been a traditional holiday dish for many years. Sweet chestnuts, rather than water chestnuts, are native to southern Europe and are a source of protein. Adding chestnuts to your stuffing recipe provides a nutty flavor as well as healthy starches to your diet. Preparing chestnuts for stuffing takes only a short time and once learned, you can use the technique to try chestnuts in other recipes.

Instructions

1. Cut a 1/2-inch slice into the flat side of each chestnut. This allows pressure to escape the shell as the chestnut cooks so the chestnut doesn't end up exploding, much in the same way a popcorn kernel would.

2. Pour the chestnuts into the cast iron pan, then add 2 tsp. butter to the pan. Turn the stovetop on to medium heat. Hold the cast iron pan over the heat and move the pan back and forth over the heat until the butter melts.

3. Preheat the oven to 400 degrees F. Place the cast iron pan with the chestnuts into the oven and allow them to roast for 5 to 8 minutes. Remove the pan from the oven and place it on a hot pad.

4. A cooling rack allows air to flow under and around the chestnuts so they can cool.

Cover a cooling rack with paper towels. Pour the roasted chestnuts onto the cooling rack and allow them to cool completely.

5. When the shells are removed, the meaty-flavored nut is revealed.

Pry the shells off the chestnuts using the tip of a knife. Use caution and care to ensure you don't cut yourself. Discard the shells and slice the chestnuts to the desired size for the stuffing recipe.

Tags: cast iron, cooling rack, allow them, chestnuts into, over heat

Northern African Foods

North African cuisine melds the influence of Africa, Europe and the Middle East.

The position of the North African countries on the Mediterranean Sea and the proximity of various European, African and Middle Eastern influences have contributed to the richness of North African culinary traditions. Though the countries of Morocco, Algeria, Tunisia and Libya share certain food staples, you can find regional variations and unique local samplings in each country.

Couscous

Traditional couscous serving dishesCouscous is a common North African pasta and is traditionally served in unique dishes.

Couscous is the most famous North African pasta, consisting of small round beads of semolina wheat. The addition of sauces, and the types of meat it is served with varies from country to country. In Tunisia, couscous is enhanced with a spicy tomato sauce called harissa which can be added to almost any dish, while in Morocco, raisins and nuts add to the texture as well as flavor of a couscous-based meal. Vegetables and meat are served with couscous. In coastal cities, fish can accompany couscous, though lamb is typically the most popular meat.

North African Meats

The majority of the population in North Africa is Muslim, with a large Jewish population as well. Because of this, pork is very rare, as it is a forbidden food in both Islam and Judaism, though you can find plenty of other meat dishes in North Africa. Chicken and other birds such as quail and pigeon are popular, with the addition of lemon, olives, pomegranate or fruit, such as plums or apricots, to sweeten the dishes. Bastila is a type of meat pastry, sweetened with nuts, cinnamon and sugar, and made with either pigeon or chicken. The pastry is a popular appetizer in Morroco. Tunisia's most popular appetizer is brik, a deep-fried pastry filled with egg and often with capers, potatoes, cheese or tuna. Lamb, the most common North African meat, is often prepared with honey in Morocco, while Tunisians and Algerians prefer a spicier alternative. Merguez, a spicy sausage, is found in couscous dishes, sandwiches and on pizzas and enjoyed in every North African country.

Desserts and Sweets

Perhaps the most obvious examples of the eclectic nature of North African cuisine can be seen its rich variety of desserts. Over time, the countries of Algeria, Morocco and Tunisia have borrowed sweets from every culture they encountered.The local climate also provides an excellent variety of fresh fruits. Traditional Middle Eastern rose-flavored pastries and cookies are often eaten with tea as a snack or as a light dessert. Turkish Delight, a sweet gelatinous desert, often flavored with rose water or fruit flavors or sometimes containing nuts, is a popular traditional sweet. French influences such as crepes, chocolate spread, croissants, Danishes and very good quality ice cream are also available in any big city in North Africa. Many desserts are made with dates, though dates are so sweet, delicious and fresh they are often served alone as a dessert or snack. Excellent honey and high quality yogurt is also available in North Africa.

Beverages

Mint tea or coffee are common North African beverages.

The most popular beverages in North Africa are mint tea and strong coffee. Fresh fruit juices, and fruit shakes are cool alternatives for the summer heat--some fruit smoothies are unique to the Mediterranean because of the fruits used, such as dates and figs.

The Mediterranean is an ideal place for wine-growing, and though the countries of North Africa are mostly Muslim, wine is nevertheless a successful and lucrative business. Certain cities, especially close the coast where the land is more fertile, are famous for their wines. Boukha, a Tunisian vodka-like liquor made from figs, is sweet and strong and usually mixed with soda or juice.

Tags: North African, North Africa, common North, common North African, most popular

Plant Bean Sprouts

Bean sprouts grown in the dark are bright white in color.

Bean sprouts are a nutritious addition to almost any dish, and are commonly used in Asian cooking. Bean sprouts contain high amounts of vitamins and nutrients, and lower levels of calories and carbohydrates than dry grains. They have a fresh flavor with a crisp texture that complements the taste and consistency of rice, vegetables or meats. However, bean sprouts are expensive to purchase and are usually sold in small quantities. You can plant bean sprouts from home so you always have some on hand.

Instructions

1. Combine 1/2 cup mung beans and 1 cup warm water, or approximately 75 degrees Fahrenheit, in a sprouting jar. Use organic dried beans for best results.

2. Secure the jar's lid and place it into a dark cupboard for 10 to 12 hours.

3. Drain the water from the sprouting jar. The mungs should look plump from the water they have absorbed.

4. Fill the jar with cool water and swirl the beans around. Drain off the water and repeat until it rinses clear. Place the lid back onto the jar and set the well-drained mungs back into the cupboard.

5. Rinse the sprouts in cool water twice daily, placing them back into the cupboard each time. Continue rinsing the beans twice daily for five days, or until the bean sprouts are the same thickness as the beans.

6. Pour the bean sprouts into a mixing bowl and remove any hard beans that did not grow. These are painful to bite down on if you accidentally place them into a dish.

7. Cover the mixing bowl with plastic wrap and keep in the refrigerator for up to five days.

Tags: Bean sprouts, back into, back into cupboard, bean sprouts, bean sprouts, cool water, Drain water

Make Sugar Candy

"Sugar candy" refers to any type of candy made primarily from sugar. You can make most sugar candies by beginning with simple syrup, a combination of sugar and water. You don't need to attend culinary school to learn to make sugar candy. You just need a little patience and an appreciation for sweets.

Instructions

1. Choose a recipe. For basic sugar candy, you don't need anything but sugar and water in correct proportions. Make variations on the candy by adding color or flavoring. More complex recipes include toffees, fudges and caramels.

2. Prepare your materials. If you're going to use a pan or other mold for your candy, butter it and have it ready before you begin making your candy. Get out your candy thermometer and all the ingredients in your recipe. Make sure that all equipment and utensils are clean and dry.

3. Combine your sugar, water and any other ingredients in a saucepan or pot in the order your recipe requires. You usually begin with just the sugar and water.

4. Heat your ingredients at a medium temperature. Temperature is very important to candy making, as it determines the hardness of the final candy. The lower the temperature you cook at, the softer the candy. Check your temperature with a candy thermometer.

5. Pour your sugar candy syrup onto a flat surface or into a mold. You can simply pour the syrup onto a metal or stone table for a basic sugar candy. If you cool the syrup quickly, it will form a hard candy. If you cool it slowly, it will form a flexible, taffy-like solid.

6. Shape your candy after it has partially cooled. If you didn't use a mold for your candy, cut the candy into pieces and form them by hand.

Tags: your candy, sugar water, basic sugar, basic sugar candy, candy cool, candy thermometer, mold your