Separate Reconstituted Lemon Butter Sauce

Lemon butter pairs well with seafood flavors, but when there's too much, separate it.

Lemon butter sauce can be used to top seafood, chicken or pasta. Like all butter-based sauces, it is fragile and will need to be stirred frequently if held hot for dipping. If there is an excess of the sauce it can be separated. The butter portion of lemon butter sauce will be mildly flavored and can be used as butter spread for savory items or as flavored oil to saut or cook vegetables and meats.

Instructions

1. Pour the lemon butter sauce into the sauce pan and heat the sauce on medium until it reaches 140 degrees Fahrenheit.

2. Reduce the heat to low and continue to simmer the sauce for 15 minutes, allowing it to further separate. You will see a layer of solids begin to form on the top of the sauce. Do not stir.

3. Keep the sauce on the heat on low and gently dip the bottom of the ladle in sauce and allow only the solids floating on top to run into the sides of the ladle. The ladle should float on top of the sauce as you skim the solids, not ever becoming completely submerged. Place the skimmed solids into the bowl.

4. Continue to skim the solids until no solids remain at the top of the sauce pan. The bowl will contain the butter solids, any seasonings that did not dissolve as well as herbs and lemon juice and should be discarded. The sauce pan will contain the oil portion of the butter, dissolved seasonings and a slight lemon butter flavor.

Tags: butter sauce, lemon butter, lemon butter sauce, sauce heat, sauce will, skim solids

Debate Being Vegan Versus Vegetarian

Beef--it's not what's for dinner. Not on your table anyway. Vegetarianism has always been a popular diet with animal-rights activists and in cultures where eating meat is taboo. There are different degrees of vegetarianism, the strictest being vegan, which forbids animal consumption of any kind. Consider some factors when you're debating with yourself whether to be vegan or vegetarian.

Instructions

1. Remove all traces of animal products to become a strict vegan. This includes sweetened gelatin desserts and some brands of wine and beer, because they contain isinglass, a by-product of fish bladders. Marshmallows are out. Bypass onion rings at your favorite restaurant if they use the same oil to fry meat products.

2. Consume enough protein by eating lots of beans, legumes and nuts. To be strictly vegan, check to make sure nuts are roasted only in animal-free oils. Add fruits and lots of vegetables to round out your diet.

3. Include dairy products to be a lacto-vegetarian. Many vegetarians opt for this route, because dairy is an entire food group, making diet choices much easier. Lacto-vegetarians consume no animal flesh or eggs.

4. Add eggs to your diet to be an ovo-vegetarian. Most vegetarians who add eggs have already added dairy products, making them ovo-lacto vegetarians. Eggs provide a good source of protein if you choose to make them part of your diet.

5. Become a lax vegetarian by restricting red meat from your diet but including fish, chicken or both. Some vegetarians do not think of fish and chicken as being "meat," although most vegetarians disagree vehemently with that perception.

6. Pick a diet that's right for your lifestyle and values. Being a vegan is hard for those whose schedule forces them to eat at fast-food restaurants, but you can alleviate some of the problem by fixing vegan meals the night before and brown-bagging your lunch.

Tags: your diet, dairy products, fish chicken

Make Popcorn In A Cast Iron Dutch Oven

Few things taste better or are more satisfying than fresh popcorn on a cold evening or while watching a movie. Whether you're nostalgic for the good old days or you don't have access to a microwave, making popcorn in a cast-iron Dutch oven can be a lot of fun. Make the experience even more enjoyable by asking friends or children to help dish up, season or serve the popcorn.

Instructions

1. Place the cast-iron Dutch oven on a stovetop or other source of heat. Pour 2 to 3 tbsp. oil (such as vegetable or canola) in the Dutch oven. The oil should coat the bottom of the oven. (The amount is flexible.) Add more oil if the bottom of the oven is not completely covered. Do not place the lid on the oven.

2. Turn your stovetop or other source of heat to medium or medium high. The oil should be hot before you add the popcorn kernels. Not sure if your oil is hot enough? Toss in a couple of unpopped popcorn kernels and cover the Dutch oven with the lid. Once the kernels pop, the oil is hot enough. Remove the popped kernels.

3. Add the popcorn kernels you want to pop to the heated oil. A good rule of thumb is about ¼ cup per person. Place the lid on the cast-iron Dutch oven immediately after pouring the kernels into the oil.

4. Stay near the Dutch oven. The popcorn seeds should begin to pop shortly after you place the lid on the oven. Vigorously rotate the cast-iron Dutch oven to stir the kernels. Wear a mitt or use a potholder when handling any part of the oven or lid. Continue to shake or rotate the Dutch oven to stir the kernels as they cook.

5. Listen for the sound of the popping kernels to slow down to 2 to 3 seconds between pops. When the popping stops, immediately remove the cast-iron Dutch oven from the source of heat to prevent burning. Turn off the source of heat.

6. Wait for a minute, then remove the lid of the Dutch oven. Pour the popped popcorn into bowels or scoop it into bowls or paper bags with a cup or ladle.

7. Season the popcorn with salt, butter, chipotle butter, seasoned salt, parmesan cheese or other seasonings. If you poured the popcorn into bags, close the top of the bag and shake the popcorn to distribute the seasonings.

Tags: Dutch oven, cast-iron Dutch, cast-iron Dutch oven, Dutch oven, source heat, popcorn kernels, bottom oven

Make Wild Rice Salad With Walnuts And Oranges

Make Wild Rice Salad With Walnuts and Oranges

This nutty, rich salad can be a first course, a side dish or even a main dish. The oranges add an extra burst of flavor. Serves six.

Instructions

1. Rinse and drain the rice well.

2. Boil the water, rice and 1 tsp. salt in a saucepan over high heat. Reduce heat to low, cover and simmer for about 40 minutes. Remove rice from heat, transfer to a large bowl and let cool completely.

3. Preheat oven to 350 degrees F.

4. Spread walnuts on a baking sheet and toast for 6 minutes. Remove from the oven and chop coarsely when they are cooled. Set aside.

5. Peel the oranges and remove the white pith. Section the oranges. Set aside.

6. Use a whisk and a small bowl to combine the vinegar, orange juice, olive oil, nut oil, orange zest, salt and pepper.

7. Add the walnuts and parsley to the rice. Add the dressing and orange sections, and toss gently.

8. Transfer to a serving bowl.

Tags: Make Wild, Make Wild Rice, minutes Remove, Rice Salad, Rice Salad With, Salad With, Salad With Walnuts

Make White Wine Punch

White wine punch is refreshing and crisp.

Created in Spain and made popular in the United States at the 1964 World's Fair, sangria is the inspiration for the wine punches of today. With many varieties of sangria and wine punches to choose from, you can find a recipe to suit any occasion. Crisp and clear, white wine can create a delicious punch that is both refreshing and aesthetically pleasing. The golden color of white wine will offset the color of the fruit in the punch bowl. You can make white wine punch in large volumes for parties and gatherings, or it can be made and enjoyed by the glass.

Instructions

Preparing White Wine Punch for a Party

1. Raspberries add color and flavor to a white wine punch.

Place frozen raspberries at the bottom of a large punch bowl. Make sure raspberries are fully frozen and haven't begun to thaw.

2. Choose a dry white wine for your white wine punch.

Pour the entire bottle of dry white wine over the raspberries. Add 4 cups of fresh club soda.

3. Fruit juice adds sweetness to white wine punch.

Add 6 cups of fruit juice. Orange, pineapple or grapefruit are the best flavor choices. You can also create a combination of all three flavors by mixing equal parts of each juice.

4. Stir in brown sugar.

5. Squeeze in the juice of 2 limes. Thinly slice the lemons and float the thin slices on top of the punch.

6. Section the grapefruit and the oranges. Float grapefruit and orange sections in the punch.

7. Ladle the punch into cocktail or punch glasses and serve over ice.

White Wine Punch by the Glass

8. Add a few frozen raspberries per glass to add color and flavor.

Place a small handful of frozen raspberries and ice in the bottom of a cocktail glass. Fill the glass 3/4 of the way with white wine.

9. Club soda will provide the fizz for your glass of punch.

Add a dash of club soda and fruit juice to taste. The club soda will give the wine punch a fizzy element.

10. A thin slice of lemon can provide flavor and aesthetic value.

Float a thin slice of lemon in the glass of punch.

11. Mix in half a shot of brandy or vodka.

12. Repeat steps to yield one glass of white wine punch at a time.

Tags: white wine, frozen raspberries, white wine punch, club soda, color flavor

Make Indian Dishes Healthier

Indian food is quickly becoming quite popular in American and British homes. However, sometimes it might blow your diet. Here are a couple ways to make Indian dishes healthier.

Instructions

Buy fresh products

1. Remember that It is always best to shop yourself to ensure that you have fresh ingredients. Try to buy fresh vegetables instead of canned or frozen and look for low-fat paneer cheese as opposed to full-fat paneer cheese.

2. Make your own masala or buy a powder variety masala. Ready-to-use masalas and curries have a lot of hidden ingredients that you won't add when you make your own. Also, when making these dishes, make sure you use low-fat yogurt or Greek yogurt. For masala dishes, try using fresh vegetables or chicken rather than dark meat. When you are cooking curries, make sure you use leaner pork or lamb.

3. Stick to cooking with olive oil--or better yet, nonstick cooking spray--to fry ingredients. Olive oil is healthier than many oils and will even enhance the flavor of your dishes, and nonstick cooking spray is fat free.

4. Substitute whole grains and healthier vegetables for traditional ones. If you are adding potatoes, try sweet potatoes, which have a lower glycemic index. If your recipe requires rice, use brown rice instead of white rice. The same goes for when your recipe requires naan; there are whole wheat versions that can replace the white flour ones.

Tags: fresh vegetables, make sure, nonstick cooking, paneer cheese, recipe requires, your recipe, your recipe requires

Make Easy Microwave Peanut Butter Fudge Recipe

Peanut Butter Fudge Recipe

I know what your thinking "microwave peanut butter fudge?" It sounds crazy I know but believe me this easy candy recipe is delicious! When I'm strapped for time and need to bring a dish to a dinner this microwave peanut butter fudge saves me.

Instructions

1. Microwave butter and peanut butter for 2 minutes on high for this easy candy recipe. Then remove mixture from microwave.

2. Stir, then microwave on high for an additional 2 minutes.

3. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. This easy candy recipe is pretty thick so knead it until it's nice and creamy. If it cools down too quick it won't mix as well. If this happens just pop it back in the microwave for a few seconds, not too long or you might burn your hands.

4. Place in a buttered plate press until you reach your desired thickness, damp hands and smooth, you can also line plate with waxed paper if you would like.

5. Refrigerate until cool.

6. Cut into pieces and store in an airtight container for up to a week.

Tags: peanut butter, candy recipe, easy candy, easy candy recipe, Butter Fudge Recipe, Fudge Recipe

What Is Urad Flour

Urad is a popular cooking ingredient in India and other parts of Asia.

Although wheat is the most important source, there are other foods from which flour is made. India produces a flour called Urad or Urad dal which is made from a small black bean called black gram. This popular Indian flour is used to make culinary items such as uttappams, pooris, chappaties and dosa.

Vigna Mungo

The source of Urad flour is a small black bean that is grown commercially in India, Pakistan, Afghanistan, Bangladesh and Myanmar. The cultivated plant goes by the name of black gram, or Vigna mungo, while Vigna mungo var.silvestris, which is native to India and Pakistan is considered to be its wild ancestor. Though sometimes called black lentil, the black gram is more closely related to the mung bean. It is an annual herb of the legume family that grows erect to form a small bush. The beans of the black gram are born in long cylindrical pods about 2 to 3 inches long.

Making the Flour

Urad flour is usually made from black gram pulses. A pulse is simply an edible bean in a pod that must be shelled, dried and cooked before it can be eaten. Pulses differ from green beans, which can be eaten and/or cooked while still in the pod. Typically, the black grams are husked, sun-dried and roasted before being milled into flour. It is also possible to make the Urad flour at home by roasting the husked black grams over a stove in a skillet and grinding the beans in a food processor. Commercial grade Urad flour is sold in many Indian food stores and is white in color.

Uses

Urad flour is low in fat and contains ample amounts of calcium, potassium and B complex vitamins. It has many culinary uses and is a popular ingredient in a wide range of South Asian recipes. The bean by-product is often combined with rice flour to form the base for many types of bread and pancakes. The legume can be added to purees and soups, as well as being a part of unusual dishes such as rice panki, green pea waffles, Jowar Vada and Manugupoolu.

Dhal Soup

Sometimes a soup is made directly from the black gram without the intermediate step of creating flour or paste. In this process, the beans are first dried, husked and split then cooked to form a soup, distinguished by an unusual mucilaginous texture. The split bean is known in India as a dal or dhal.

Tags: black gram, Urad flour, bean that, black bean, black grams, called black, from black

Make White Bread

"White bread" isn't boring at all when it comes fresh out of your oven; you'll be surprised at how good it can be. Although baking bread is a long process, the yeast does the work all by itself most of the time. Makes two loaves.

Instructions

Preparing and Baking

1. Put the smooth ball of dough into a clean bowl coated lightly with vegetable oil. Turn the dough once so that the top is oiled.

2. Cover the bowl with plastic wrap and put it in a warm place until the dough rises to roughly double its original size. Check after 45 minutes.

3. Dump the dough back onto the floured surface and punch it down.

4. Divide the dough into two equal pieces and let rest for five minutes.

5. To make a pan loaf, use your hands to roll each piece into a thick cylinder a little longer than your bread pan. Using the heels of your hands, press the cylinder in to compress it to the length of the pan.

6. Put the loaves into oiled bread pans. The sides of the loaves, especially the short ends, should touch the sides of the pan.

7. Put a kitchen towel over the bread pans and let the dough rise in a warm place until it is roughly twice its original size, about 35 to 40 minutes.

8. Put the loaves in the oven at 400 degrees F and bake for approximately 30 minutes, or until golden brown and the bottoms have a hollow sound when thwacked with your hand.

9. Remove from pans and cool on racks.

Mixing the Dough

10. In a measuring cup, sprinkle the yeast over the warm water.

11. Mix together salt, sugar, and 5 cups flour in a large bowl.

12. Add milk, oil and yeast mixture to the dry ingredients and stir until the dough comes away from the sides of the bowl. Start by stirring with a wooden spoon, but you might graduate to your hands after a few minutes.

13. Turn the dough out onto a floured surface and knead it for 10 to 15 minutes, adding as much as flour as necessary if the dough feels sticky.

14. Form the dough into a ball.

Tags: dough into, your hands, after minutes, bread pans, floured surface, onto floured

Pressurecook Tomatillos

Tomatillos add tartness to cooking sauces and salsas.

Tomatillos are widely used in Mexican cuisine, especially in making cooking sauces and salsa. They resemble a small green tomato in appearance and texture, and are easily identified by the dry husk that surrounds the fruit. If you grow your own, you may find yourself with a surplus each summer because they are easy to grow. You can preserve tomatillos by using a pressure cooker to can them. The process is similar to canning tomatoes.

Instructions

1. Remove the husks and thoroughly wash the tomatillos. Make sure they are all firm and ripe, with no blemishes.

2. Dip the tomatillos in boiling water for 30 to 60 seconds, until the skin splits. Then dip them in cold water. If you want the tomatillos to be more tender, you can boil them for five to 10 minutes and skip the cold water.

3. Place the tomatillos into canning jars, leaving about a half-inch of space at the top. Press the tomatillos into the jar so that the juice from inside the tomatillos fills in the space between the fruit. If there is not enough juice, you can add some of the hot water you used in step two.

4. Put the canning seals on top of the jars and secure them with screw bands. Make the bands snug, but not overly tight.

5. Pour about 3 inches of water into the pressure cooker.

6. Place the jars on the rack inside the pressure cooker and lock the cover.

7. Set the pressure gauge to 10 lbs. per square inch, or psi, if you are using a "weighted-gauge" pressure cooker and live at an altitude of 1,000 feet or less. If you live above 1,000 feet, set the pressure gauge to 15 psi. Steam the tomatillos for 25 minutes.

8. Set the pressure gauge to 11 psi if you are using a "dial-gauge" pressure cooker and you live at an altitude of 2,000 feet or less. If you live above 2,000 feet, set the gauge at 12 psi. For every additional 2,000 feet of altitude, increase the pressure by 1 psi. Steam the tomatillos for 25 minutes.

9. Turn off the pressure cooker after the 25 minutes have elapsed and allow it to cool completely. Open the lid and let the jars sit for another 10 minutes before removing them.

Tags: pressure cooker, pressure gauge, above feet, altitude feet, altitude feet less, cold water, cooker live

The History Of Wonder Bread

The History of Wonder Bread

Wonder Bread is a brand of bread made in the United States that is famous for its nutrition, with additional bakeries in Canada and Mexico. The name "Wonder Bread" is also used to refer to the company responsible for making the bread, as well as other products.

Origin

Wonder Bread came into existence in 1921, when Elmer Cline drew inspiration from seeing a multitude of balloons floating in the sky at the International Balloon Race held at the Indianapolis Speedway. As vice president of the Taggert Baking Company, based in Indianapolis, he was looking for a name to call the 1.5-pound loaf of soft white bread the company had started to make, and the sight of the balloon colors gave him a sense of "wonder." Thus Wonder Bread was born.

Growth

By 1930, the company--now called the Continental Baking Company--was making and selling pre-packaged, pre-sliced bread, the first of its kind in North America. This inspired the phrase "the best thing since sliced bread." For a while, though, Continental had to revert to non-sliced bread, as the metal used for slicing blades was rationed during World War II.

The years after World War II saw Continental place a priority on nutrition, making Wonder Bread one of the first bread products to employ vitamins and minerals to fortify it. The company began to list nutritional information on the packaging in the 1970s, and in 1986, a reduced-calorie Wonder Bread made its debut. These efforts helped eliminate vitamin B deficiency diseases such as beriberi and pellagra.

Interstate Bakeries

In 1996, the Interstate Breads Corporation bought the Continental Baking Company, thus renaming the company Interstate Bakeries. Despite declaring bankruptcy in 2004, the company persevered, making Wonder Bread more nutritious by increasing the amount of milk used for each loaf, as well as running "Remember the Wonder" ads to remind consumers of Wonder Bread's origins.

Other Products

Today, in addition to the two "classic" products--White Bread and White Sandwich Bread--Interstate Bakeries makes other kinds of bread, such as Texas toast, whole grain white, buttermilk, potato, whole wheat, and hot dog and hamburger buns (both white and wheat).

Wonder Bread in Canada and Mexico

George Weston Bakeries and Grupo Bimbo Bakeries produce Wonder Bread in Canada and Mexico, respectively. However, they are not licensed because both companies own the Wonder trademark in their respective countries.

Tags: Wonder Bread, Canada Mexico, Baking Company, Bread Canada, Bread Canada Mexico, Continental Baking, History Wonder

Ingredients In Chipotle Guacamole

Ingredients in Chipotle Guacamole

The basic ingredients of chipotle guacamole are avocados, cilantro, red onions, salt, chipotle and lime juice. Alone they are delicious, but together they form a healthy dip with Mexican flair. Often served with tortilla chips, it can be eaten with vegetables or spread on pita bread.

Avacados

Avocados are the main ingredient in guacamole and according to the California Avocado Commission they are nutrient rich and have high levels of carotenoid lutein which may be good for the human eyes. To prepare an avocado, cut it in half. You will need to slightly twist the avocado back and forth to pull it away from the seed. Use a knife to remove the seed. Scoop the flesh out of the peel.

Salt

Salt helps the human body absorb nutrients, regulate water levels and is involved in muscle contractions. It is an essential nutrient that the human body cannot produce. Found in rocks, salt is an additive that humans crave which makes sense according to The Salt Institute because "salt enhances other tastes." )

Chipotle

Chipotle peppers are dried, smoked jalapeno peppers. It keeps most of the heat from its jalapeno form. The the peppers can be soaked in water to be rehydrated or ground into a powder.

Red Onion

Red onions are milder than yellow onions and are often used "raw in salads, dips and sandwiches," according to a fact sheet published by the U.S. Department of Agriculture. When used in chipotle guacamole, the red onion should be diced into small pieces.

Limes

The Center for Disease Control suggests people wash limes before eating. They can be eaten raw, cooked or juiced. To juice a lime place it on a counter and put one hand on top of it. Roll it to loosen the juices. Cut and squeeze. Only a small amount is needed to flavor the guacamole and keep it from oxidizing which will turn the avocados brown.

Cilantro

Cilantro is high in vitamin C and is thought to aid in the digestive system. The Encyclopedia of Spices says that cilantro leaves are "always used fresh." When making chipotle guacamole, you will use chopped cilantro leaves to enhance the other ingredients.

Tags: chipotle guacamole, cilantro leaves, human body, Ingredients Chipotle

Make Watermelon Pickles

Watermelon may sound like an unusual source for pickles, but watermelon pickles are surprisingly sweet and delicious, and a great way to use all of those leftover watermelon rinds. Next time you have a family picnic, collect the rinds and save them in the refrigerator until you have enough to make a batch of pickles.

Instructions

Easy Watermelon Pickles

1. Prepare the watermelon rinds by paring off the dark green outer cover and removing the pink meat. Cut the rind into one-inch chunks.

2. Dissolve salt in one gallon of cold water. Stir the watermelon rinds into the mixture and store in the refrigerator overnight. Drain and cover with fresh cold water. Boil for 30 minutes and drain again.

3. Make the syrup by combining sugar, vinegar and pickling spices. Pour it over the rinds. Boil the mixture slowly, until the rinds look clear, at least one hour.

4. Cover the cubes with syrup and add water if too much syrup has evaporated. Pack in glass canning jars and process in a boiling water bath for five minutes.

Sweet and Spicy Watermelon Pickles

5. Prepare watermelon rinds by paring off the dark green outer cover and removing the pink meat. Cut the rind into one-inch chunks.

6. Dissolve the salt in cold water and pour it over the watermelon in a large container. Allow it to soak in the refrigerator overnight.

7. Drain melon rinds and cover with fresh, cold water. Boil until tender, about fifteen minutes. Drain.

8. Tie ginger, cloves and cinnamon in a cheesecloth bag. Mix the vinegar, sugar, and the spice bag in a sauce pan and bring to a boil. Boil for five minutes.

9. Reduce the heat and add the watermelon rinds. Simmer uncovered until rinds look clear, about one hour.

10. Remove the cheesecloth bag and pack the remaining mixture into hot jars. Process in a boiling water bath for ten minutes.

Tags: watermelon rinds, cold water, boiling water, boiling water bath, chunks Dissolve, chunks Dissolve salt

Make Sauerkraut

Homemade sauerkraut is a healthy and delicious fermented dish that is full of good bacteria for your digestion. You can make this dish from scratch by following these steps.

Instructions

1. Chop the cabbage finely, saving a few of the outer leaves. You can use a food processor to chop the cabbage, or you can use a blender to chop one quarter of the cabbage and hand-chop the rest.

2. Place cabbage in a large jar or bowl. It will be resting in this container for up to a week, so don't use a container you will need to use throughout the week. Add a little filtered water if the cabbage seems dry. It should be moist but not soggy.

3. Press the cabbage down heavily with your hands. Cover the chopped cabbage with the reserved cabbage leaves. Place the smaller bowl or jar on top of the cabbage leaves and weight it down, such as with a bag of rice or beans. Cover the entire bowl or jar with cheesecloth.

4. Ferment the cabbage, leaving it undisturbed for three days. Check the cabbage then. If it is ready, the cabbage will be translucent and the sauerkraut will have a vinegary smell. If it is not ready, let it ferment another 1 to 4 days.

5. Keep sauerkraut in the refrigerator for up to 2 months in a covered jar.

Tags: cabbage leaves

Make Chipotle

Chipotles are smoked jalapeno peppers that are used in many traditional Mexican dishes. They provide not just the heat of a chili but also a wonderful smoky flavor for moles, salsas and other sauces. Smoking the jalapenos takes quite a bit of time. They will need to be monitored, and it may be necessary to clear a weekend to babysit them. Once they are smoked they can be stored for months to use in your favorite dishes.

Instructions

Smoking Jalapenos

1. Set up the smoker. You can buy a more sophisticated smoker but a regular charcoal grill works also. The equipment should be cleaned of all residue from previous uses as the residue will flavor the peppers.

2. Wash the chilies and pat them dry. Trim the stems and discard any chilies that are past ripe or damaged. You can use homegrown or store bought jalapenos.

3. Soak the wood in water for several hours. Hardwoods and fruit woods are often used and work well. The flavor of the wood is going to be transferred to the peppers in the smoking process. Pecan wood is used most often in Mexico, but other woods like oak and hickory also work well.

4. Start small fires in the bottom of the grill and place soaked wood on top to create smoke. Place the rack in the grill and line jalapeno chilies along the rack. Attach the electric thermometer to the lid and close it. The soaked wood will slowly smolder, creating a low smoky heat to dry the chilies. Try to keep the chilies between 165 and 185 degrees Fahrenheit.

5. Smoke the chilies for 36 to 48 hours. Adjust the chilies as needed for even drying. Add wood as needed to keep the temperature consistent. You want smoke, not fire. This will require adjusting the vents for more or less air. With a little practice, you can keep the smoke even over the whole smoking process.

6. Allow chipotles to cool, then use in your favorite dish or store in an airtight container for later.

Tags: smoking process, soaked wood, work well, your favorite

Convert Dry Pinto Beans To Cooked

Dried pinto beans form the basis for many meals.

Dry pinto beans are an economical source of protein and the basis for many tasty recipes. Cooking dried beans takes a little more preparation than canned varieties do, but you can cook a large quantity at one time and freeze leftovers for future meals. Cook dried beans in a pot on the stove, in a crockpot or in a pressure cooker. All methods produce good results. The pressure cooker produces the fastest results, producing soft beans in about an hour, while the crock pot will yield tender beans in six to eight hours.

Instructions

1. Sort through the beans and remove any stones, pieces of dirt, or shriveled or broken beans. Rinse the beans in cool water.

2. Place the pinto beans in a pan or bowl and cover them with cool water. The ratio of water to beans should be about 2 to 1, since the beans will absorb some water during the soaking. Let the beans sit overnight.

3. Drain the beans. Place them in your pan or slow cooker or pressure cooker and cover with fresh water.

4. Add seasonings to the beans. Mix in chopped onions, garlic or peppers, or add fresh or dried spices such as cumin, chili powder or oregano. Add bacon or ham. Too much salt can toughen beans, so wait to salt the beans until they're done.

5. Bring the beans to a boil. Turn down the heat to simmer and cook until tender. On the stove, this takes two or three hours. In a crock pot, turn the beans to high, and then lower the heat after the first hour. In a pressure cooker, bring the pot up to pressure, and then lower the heat and process for one hour.

Tags: pressure cooker, basis many, cool water, dried beans, lower heat

Surround A Chicken Mixture With Mashed Potatoes

Mashed potatoes complement chicken dishes.

Surrounding a chicken mixture with mashed potatoes provides more flavor and texture to a dish. Chicken-based entrees that implement gravy and vegetables blend with mashed potatoes for a complete meal. Add a chicken mixture with gravy and biscuits to the center of a bowl as the featured part of lunch or dinner. Encircle the chicken and biscuits with a side of mashed potatoes to enhance the presentation of the dish. Serve your plated chicken, biscuits and mashed potatoes as comfort food.

Instructions

1. Preheat your oven to 425 degrees Fahrenheit. Bake homemade or pre-made biscuits on a baking sheet, according to recipe cooking times.

2. Peel six Yukon gold potatoes with a paring knife. Cut the potatoes into cubes. Put the potatoes in a tall pot of water and bring the water to a boil. Lower the heat to medium for 20 minutes.

3. Chop one onion, one carrot stick and one celery stick into small, thin pieces. Pull 3 cups of cooked chicken off a rotisserie chicken.

4. Heat three tbsp. unsalted butter in a large skillet on medium heat. Add the chopped vegetables and saut for 8 to 10 minutes until the vegetables soften. Add 1 tsp. of flour to the mixture and stir it in with the vegetables to thicken the gravy.

5. Pour 1 3/4 cups chicken broth into the skillet. Add ½ tsp. thyme. Bring the mixture to a boil for 2 minutes. Pour ½ cup half-and-half into the skillet. Add 3 cups of the rotisserie-cooked chicken.

6. Reduce the heat to low and allow the chicken mixture to simmer for about 3 minutes. Take the biscuits out of the oven.

7. Heat ½ cup milk for 1 minute. Drain the potatoes in a colander and allow them to cool for 1 minute. Transfer the potatoes to a mixing bowl. Add ¼ cup butter. Stir the butter into the potatoes. Pour the milk into the mixing bowl. Mash the potatoes with a manual potato masher or electric mixer until lumps disappear.

8. Cut the biscuits open and place two to three in a bowl. Use a ladle to scoop the chicken mixture out of the skillet. Pour the chicken mixture over the bottom halves of the biscuits. Place the tops of the biscuits over the mixture.

9. Scoop mashed potatoes from the mixing bowl with a spoon. Place the mashed potatoes around the bottom and sides of the bowl, so that they touch the biscuits.

Tags: chicken mixture, mashed potatoes, mixing bowl, chicken biscuits, into skillet, mashed potatoes

Make Sherry Wine

Make Sherry Wine

Sherry is produced near the southern Spanish town of Jerez, founded nearly 3,000 years ago and named Sherish by the Moors. Cool winters, hot and dry summers, chalky soil and more than 300 days of sunshine per year produce the grapes that make sherry. Although you could make sherry in glass jugs using sugars and sulfites, true sherry-making is an art, producing a range of wines from the dry, clear Fino de Jerez to the amber-colored Amontillado and the sweet, thick, mahogany-hued Oloroso.

Instructions

1. Use Palomino, Pedro Ximenez or Moscatel grapes, harvested just as they ripen. Press grapes (like Palomino) that will make dry or light sherry immediately but dry grapes that will make sweet or darker wine in the sun to allow the fructose to fully develop before pressing. Crush grapes to form a mash and drain the must, the clear to amber-colored liquid that contains the sugars and proteins from the underside of the skins. Traditionally, only the first pressing of grapes ("mosto de yema") is used to make sherry. Use subsequent pressings in sherry vinegars or cooking or table wines. Home winemakers produce must by adding sugar and yeast to grape juice.

2. Put the must in a covered stainless-steel vat and allow the grapes to ferment for about two months. Test for alcohol content beginning at about 45 days until the batch reaches an alcohol content of 11 to 12.5 percent. Add premixed sherry flor yeast to jump-start fermentation and add sugar if fermentation begins to slow too early.

3. "Fortify" the wine by adding brandy to "shock" it, stopping the fermentation process. Add enough alcohol to light, dry wines to raise the alcohol content to 15 percent and fortify darker, sweeter wines to 17 percent. Check the wine's pH with a pH meter; it should be between 3.0 and 3.5. Use winemaker's acid (a blend of citric, malic and tartaric acids) to adjust the pH. Add a quarter-teaspoon at a time, stir and then test before adding more.

4. Transfer light or dry wines to oak barrels (botas) for aging. Fill botas to within "two fists" of the top of the cask--about five-sixths of the way--before sealing. A layer of yeast ("flor") will grow on the surface, keeping the air away from the wine. The flor also imparts tastes and aromas that distinguish Fino and Manzanilla sherries. Age these sherries in this manner for two to three years. Wine can be allowed to continue to age in botas or separated from the flor and transferred to "solera" casks. Bottling the wine will not stop the aging process, but it will halt the development of taste and aroma created by the wood barrels. Home winemakers can achieve the flor stage by sealing jugs with stoppers lined with cotton-wool to allow just enough air in the bottle.

5. Age heavier sherries that cannot produce flor due to their higher alcohol content using a rotation called a "solera" system. A cask of aged sherry is half-emptied to make way for a new batch. As batches are made, halves of wine casks are moved along to the next barrel, making the last barrel a blend of the oldest wine in the cellar. Since sherry is often aged for decades, the sherry in the last cask may contain grapes from dozens of vintages. Home wine-making will require--and produce--smaller quantities, so solera processing will probably not be feasible.

Tags: alcohol content, make sherry, alcohol content percent, content percent, grapes that

What Are Hush Puppies Fried In

Hush puppies are relatively easy to make.

While most Americans just know hush puppies as crispy and starchy balls of fried cornmeal -- a side dish popular at the United States fast food chain Long John Silver's -- the food actually has some light history and culture surrounding it. Whether you eat them from a restaurant or make them yourself, hush puppies are a relatively easy and delicious accompaniment to any Southern style meal.

History of the "Hush Puppy"

Legend has it that when their pet dogs would bark or beg for food, owners -- predominantly fishermen from the South and Civil War soldiers -- would throw the dogs scraps of a cornmeal and flour batter cooked over the fire, instructing, "Hush, puppy," to pacify the animals. Today, hush puppies -- also referred to as "corn dodgers" -- are most often served alongside barbecue foods and fried seafood.

Typical Ingredients

Hush puppies are most commonly made with a mixture of flour, cornmeal, egg, onion, salt, baking soda, milk or buttermilk and water.

Tasty Additions

Beer can be used in place of milk to give hush puppies a lighter and sharper flavor; jalapeno peppers, for a spicier version. Fresh chopped herbs, like sage and chives, add some zest, while batter made with shredded Parmesan or Asiago cheese makes for a creamier taste.

Frying Options

According to Southern Comfort magazine, the most important factor involved in frying hush puppies is the depth and temperature of the oil used. For best frying results, your batter must be fully submerged in the oil; a pot with a depth of at least 6 inches filled with 2 to 3 inches of actual oil is recommended. Ideal oil temperature for frying is 375 degrees. Helpful tools for this process are a clean ruler to dip into your pot and a deep frying thermometer to maintain cooking oil temperature.

Frying Oil

While Long John Silver's uses soybean oil to fry most of its menu items in, including hush puppies, a number of different cooking oils can be used when making hush puppies from scratch. Grease and vegetable oil are two of the most common oils used when frying food.

Tags: hush puppies, John Silver, Long John, Long John Silver, made with

Pit An Olive For Stuffing

Pit an Olive for Stuffing

While eating the olive around the pit provides the juiciest, most potent flavor, some recipes, such as stuffed olives, call for pit removal. Unfortunately, there's no perfect method to pit an olive for stuffing. There are two methods you can use: spiraling, or squashing. The first method is more precise, but slow and somewhat time-consuming. The second method is extremely fast, but can sometimes ruin the olive's structure for stuffing.

Instructions

Spiralling Olives

1. Rinse the olives off and pat dry with a paper towel. Using an extremely sharp knife, make a small incision at the top of the olive, where the stem originally was.

2. Spiral the knife slowly around the length of the olive, as if you were peeling an apple. Try to spiral your knife as close to the pit as possible.

3. Reposition your spiral into the shape of an olive. If you made a nice, tight spiral, it should be able to form the shape of an olive, however hollow.

Squashing

4. Rinse the olives and pat dry with a paper towel. Lay the olive horizontally on its side. Place the dough scraper or pastry cutter or flat side of a knife directly on top of the olive.

5. Carefully slam your fist down on top of the dough scraper or pastry cutter or flat side of a knife until you hear the olive pop and you see the pit pop out.

6. Reposition the olive into its original shape in order to stuff it. There might be a split running length-wise through the olive, but that will make it easier to stuff.

Tags: cutter flat, cutter flat side, dough scraper, dough scraper pastry, flat side

Make Flavored Dough Balls For Fish Bait

Make sure the tip of the fishhook is buried in the dough ball.

Carp and catfish are both bottom scavengers that eat an omnivorous diet. While these fish eat plants, they prefer insects, worms and crustaceans. Dough balls with dog food or other meat mixed into them make good carp and catfish bait. However, these fish also have a sweet tooth. Dough balls sweetened with sugar, molasses, syrup or flavored gelatin make effective bait for catching carp and catfish. Dough balls, sometimes called boilies, can be prepared ahead and refrigerated.

Instructions

1. Mix together flour and cornmeal. Add water and stir into a paste.

2. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat. This basic mixture is called a boilie.

3. Use natural rather than synthetic flavorings and scents in fish bait.

Add flavorings. Use vanilla and cinnamon to give a scent to the dough balls to attract fish. Add syrup or molasses. Stir.

4. Carp and catfish also like dough ball bait made with cheese in them.

Return to the heat and continue to cook until the mixture becomes dough-like. Turn off the heat and take a teaspoon of dough and make a ball. Throw the ball onto the counter or table. If the dough ball does not bounce at least an inch, cook the mixture longer.

5. Form the dough mixture into balls approximately the size of a nickel. Cool completely. Refrigerate in plastic, sealed bags.

Tags: dough ball, Carp catfish, carp catfish, Dough balls, these fish, until mixture

How Many Calories Are In A Chinese Food Diet

How Many Calories are in a Chinese Food Diet?

Many think of Chinese food as "healthy," but Chinese food can have a lot more calories than you think. Educate yourself before indulging, and your waistline will thank you.

Appetizers and Soups

Deep-fried Chinese appetizers are diet killers: a single egg roll (with pork) can have over 200 calories, and an order of spare ribs weighs in at over 600 calories. A better option would be a cup of hot and sour or egg drop soup, which run about 100 calories.

Watchwords for Chinese Entrees

Look for "steamed" entrees. These are usually your best bet for lower-calorie Chinese food. Breaded and deep fried entrees such as General Tso's Chicken and Orange Beef weigh in at about 1400 calories.

Don't Let the Veggies Fool You

Don't assume that veggies are always low-calorie: sauteed greens can have as many as 900 calories, while eggplant with garlic sauce can top 1,000 calories per serving.

Watch Those Portions

The average entree at a Chinese restaurant contains over 1,000 calories. Be smart and split the entree with a friend or take half of it home for another meal.

Hidden Calories in Chinese Food

Oils used for frying, sugar and corn starch used in sauces and nuts added to kung pao and stir-fry contribute a huge number of calories. Watch the rice: an order of steamed white rice can add as much as 300 calories to your meal.

Cook Chinese at Home

Control calories by learning to cook Chinese food yourself. Many grocery stores and adult education programs offer cooking classes, and online recipes and tips can be a great resource.

Tags: Calories Chinese, Calories Chinese Food, over calories, Chinese food, Chinese Food

Make Vanilla Pancakes

If you enjoy a tall stack of pancakes for breakfast, learn to make vanilla pancakes to feed your craving. Vanilla pancakes are slightly sweet and have a couple of extra ingredients that make you wonder why they taste so good. Give your hum-drum stack of flap-jacks a little more flair and a lot more flavor.

Instructions

1. Choose your favorite boxed pancake mix or use your favorite recipe. Make either one as you normally do by combining your dry and wet ingredients. Mix them together using a wooden spoon or spatula.

2. Stir powdered sugar into your well-mixed pancake batter. The powdered sugar adds a hint of sweetness and enhances the vanilla flavor. Stir vigorously to make sure the powdered sugar does not add lumps to your batter. Sift the powdered sugar first to lessen the lumps.

3. Add vanilla extract or vanilla flavoring to your batter. Stir the batter vigorously again to ensure that the vanilla is equally distributed throughout the batter.

4. Cook the pancakes as you normally do on your pancake griddle. Grease the griddle to avoid sticking. Flip the vanilla pancakes when the batter begins to bubble to prevent them from burning.

5. Sift a light dusting of powdered sugar over the fully cooked pancakes. Use the remaining powdered sugar to do this. This light dusting gives the vanilla pancakes a nice garnish.

6. Serve the pancakes with butter, syrup or fresh fruit.

Tags: powdered sugar, light dusting, vanilla pancakes, your batter, your favorite

How Long Should You Smoke Salmon For

For many chefs and foodies alike, perfectly smoked salmon is considered a delicacy. Not only is this delicious fish is healthy and nutritious, it serves as a great alternative to red meat, game, pork, or poultry. There is, however, a trick to smoking the perfect salmon. It takes not only the right amount of smoking time, but also the right ingredients, process and smoking equipment.

Preparing Salmon for Smoking

Before a definitive smoking time can be established, first the salmon must be prepared to remove anything on its outside service that might impeded the process. The fish must also be filleted by splitting it from top to bottom vertically, leaving the skin in tact. Remove all of the bones and then cut it into equal pieces or strips that are roughly ¾ to 1 inch in depth.

Brining the Salmon

The salmon must be brined to ensure its natural flavor will be retained while smoking. Basic brine is made up of salt and water, with a ratio of three cups kosher salt to each gallon of bottled water. Other flavors can be introduced into the brine if desired. Make sure there is enough brine to completely cover the salmon.

Curing the Salmon

Lay the salmon in the brine and refrigerate for at least 5 to 8 hours and no longer than 24 hours. Proper curing cuts down on the amount of smoking time required.

Drying the Salmon

Take the salmon fillets out of the brine and rinse them thoroughly. Place them on a drying rack in a cool area between 30 to 40 degrees Fahrenheit for no less than 3 hours and no more than 7. The drying process helps to build a pellicle coating over the fish. It will keep moisture locked inside the salmon during smoking, making it possible to smoke the salmon for a longer period, if desired.

Smoking the Salmon

Choose hard wood chips like alder, cedar, hickory, mesquite and oak for smoking salmon. They give the fish a sweet, smoky flavor. Put the salmon onto a sheet of aluminum foil with small holes punched throughout. Lay that inside the smoker. Set smoking equipment at a low temperature to begin. Raise the temperature slowly at 50- to 75-degree increments over a 2-hour time frame. Check the salmon periodically to prevent overcooking. It is nearly ready when its internal temperature reaches 150 degrees Fahrenheit. Leave the temperature setting where it is and let the fish cook another 20 to 30 minutes for a maximum smoking time of six to seven hours. Once the fish is smoked you can serve it right away or keep wrap it and keep it refrigerated for up to 3 months in a vacuum-sealed bag.

Tags: smoking time, amount smoking, amount smoking time, degrees Fahrenheit, salmon must

Ways To Prepare Zucchini

Grilled zucchini is a no-fuss, healthy side dish.

The bright green zucchini, a member of the gourd family, is an extremely versatile vegetable that can be prepared in a variety of ways. In addition to being tasty and easy to prepare, zucchini is also very nutritious. One cup has only 20 calories, and the vegetable is loaded with vitamins, minerals and dietary fiber. Search for zucchini that is firm and shiny, wash and enjoy it raw or cooked in any number of dishes.

Add to Salads or Vegetable Platters

Raw zucchini makes a wonderful addition to salads. Dice it into small pieces, grate it or shred it to add a healthy crunch. You can also add zucchini spears to a veggie platter alongside other raw vegetables and ranch dip.

Grilled Zucchini

The next time you have a barbecue, throw some zucchini on the grill for a quick and easy side dish. Simply slice zucchini lengthwise, brush with olive oil and sprinkle with desired seasonings. Grill for about 5 minutes on each side, until the zucchini is tender but still slightly crisp.

Sauteed Zucchini

Sauteing zucchini is a common preparation method that produces a tasty and tender side dish for any meal. Begin by washing the zucchini, chopping off the ends and cutting the remainder into thin slices. Heat a small amount of oil or butter in a saute pan or skillet, then add the slices as well as any preferred seasonings. Gently toss the zucchini in the pan until the edges are lightly browned and the flesh is slightly translucent. Do not overcook or the zucchini will become soggy. Sprinkle with Parmesan cheese if desired, and serve immediately.

Broiled Zucchini with Cheese

Kids will hardly know they are eating vegetables while enjoying this zucchini snack or side dish. Simply slice some similarly sized zucchini into 3/8" rounds. Preheat your broiler and spray a large baking sheet with cooking spray. Cover the entire sheet with the zucchini rounds, placing them as close together as possible. Sprinkle the rounds with seasoning salt or any other desired spices, then cover the zucchini with the grated cheese of your choice. Broil for about 5 to 7 minutes, or until the cheese is lightly browned, then serve immediately.

Stuffed Zucchini

This dish, loaded with ground beef, mushrooms, green pepper, cheese and onions, is hearty enough to be the main course. Preheat oven to 350 degrees F. Wash three large zucchini, cut off the ends and halve lengthwise. Microwave for about 10 minutes in a microwave-safe dish with a small amount of water, until the zucchini are soft. Scrape out the seeded center of each half, leaving some of the flesh as a "shell." Set aside the scraped-out zucchini centers in a bowl. Dice and saute half an onion, 1/2 cup of mushrooms and 1/2 cup of chopped green peppers and add to the bowl as well. Next, brown 1 1/2 cups of lean ground beef, adding thyme, crushed red pepper and minced garlic to taste. Add the cooked beef and 3/4 cup of grated Parmesan cheese to the bowl. Place zucchini halves on a baking sheet and fill with the ground beef stuffing. Finish by sprinkling with additional Parmesan cheese. Bake for 10 to 15 minutes, or until cheese has melted and the filling is hot. For a delicious vegetarian dish, substitute vegetarian "sausage" crumbles for the ground beef.

Tags: ground beef, side dish, about minutes, Parmesan cheese, baking sheet, dish Simply

Make Punjabistyle Garam Masala

Seasonings in Northern Indian cuisine

Garam masala is a spice blend used all over India; its ingredients vary widely by region and individual cook. Punjabi-style garam masala is essential for capturing the Mogul-influenced flavors characteristic of the cuisines of Northern India. Garam masala is added to dishes as they cook, and is sprinkled sparingly over food just before it is served to enhance the aroma. Garam masala is available at Indian and Pakistani groceries, but blending your own from fresh whole spices will put your individual stamp on homemade Punjabi dishes in a way the commercial blends can’t.

Instructions

1. Put the cardamom seeds, black cardamom seeds, cinnamon stick, black cumin seeds, cumin seeds, whole cloves, black pepper corns, whole nutmeg, whole mace, and whole Turkish bay leaves in the frying pan. Do not put the 1/2 teaspoon of ginger powder in the pan. The ginger is added in Step 4.

2. Turn the heat element on your stove to medium heat. Roast the whole spices, stirring them and shaking the pan over the heat continuously to avoid burning. Do not leave the roasting spice unattended, they can burn very quickly. After about 2 minutes, the spices will become fragrant and you might hear seeds start to pop. Your spices are roasted and ready to remove from the heat.

3. Remove the frying pan from the heat and immediately pour the hot roasted spices into the heatproof bowl to cool. If you leave them in the pan, the retained heat will singe them and you'll have to start over. Set aside to cool, uncovered, for at least 15 minutes or until they are at room temperature.

4. Grind the toasted spices and the 1/2 teaspoon ginger powder in small batches, no more than 1 tablespoon of spices per batch, in the spice mill or coffee grinder for 30-40 seconds each. The powder should be finely ground and deliciously fragrant.

5. Pour the ground spices into the storage jar, cover with the lid and shake well to make sure the spices are thoroughly blended. Label the jar and date. This recipe makes about three tablespoons of garam masala. Your fragrant, delicious homemade garam masala is best used within three months for optimum flavor. It will keep for six months in a tightly sealed jar in the refrigerator.

Tags: cardamom seeds, cumin seeds, from heat, garam masala, Garam masala, ginger powder, spices into

Make Turkey Pot Pie

Everyone's heard of chicken pot pie. Well, take a gander at this turkey pot pie. It's a great way to use up leftover turkey. Serves six to eight.

Instructions

1. Melt 4 tbsp. of the butter in a large saucepan over medium-low heat.

2. Whisk in flour. Whisking constantly, cook 1 minute.

3. Remove the pan from heat, add chicken broth and whisk until smooth.

4. Whisk in milk.

5. Increase heat to medium and bring the mixture to a simmer, whisking constantly.

6. Remove pan from heat and whisk to break up any lumps.

7. Return pan to heat, whisking. Bring to a simmer and cook 1 more minute.

8. Stir in the turkey meat and add sherry. Cook 1 more minute.

9. Remove from heat and stir in lemon juice, salt and pepper to taste, and nutmeg. Set aside.

10. Place rack in upper third of the oven.

11. Preheat oven to 400 degrees F.

12. Butter a 13-by-9-inch baking pan.

13. Heat remaining 2 tbsp. of butter in a skillet over medium-high heat and wait for the foam to subside.

14. Add onion, carrots and celery, and cook 5 minutes, stirring often.

15. Add vegetable mixture to reserved turkey mixture and stir well.

16. Add peas and parsley, and stir.

17.Pour the turkey mixture into the prepared pan.

18. Roll pie dough out into the shape of the pan, place over the turkey and press the edges against the sides of the pan. (See "Make Pie Crust Dough.")

19. Brush the top with the beaten egg.

20. Bake pot pie 25 to 35 minutes, or until the top is browned.

Tags: from heat, Remove from, Remove from heat, minute Remove, minute Remove from, more minute

Cook A Beach Clambake

You can host an awesome clambake in a few ways. To create authenticity, go to the beach, get a shovel and start digging a pit to prepare for a true beach clambake. You can also prepare a clambake in your own backyard.

Instructions

Clambake at the Beach

1. Dig a hole about 3 feet in the ground as the initial step to this genuine beach clambake. Line the hole with rocks. Ask friends to help with digging if you get fatigued.

2. Start a fire with wood pieces on top of the rocks to heat it. The temperature needs to be 400 degrees F. This can take a couple of hours.

3. Place thick, wet seaweed in layers on the rocks with husked corn, potatoes, and clams, alternating the layers when the fire starts to diminish. Be careful since the rocks will be hot. You will hear the seaweed sizzle as you place it on the rocks.

4. Put a tarpaulin over the hole and weigh it down with rocks. Steam approximately 3 hours.

In the Backyard

5. Buy a metal garbage can if you don't want to dig a hole on the beach but still want to come close to having a beach-style clambake.

6. Pour 2 to 3 inches of water in the bottom of the garbage can.

7. Measure one cup of vinegar and several tablespoons of iodized salt.

8. Place the garbage can over a fire to boil the water. Keep the fire strong so that it can cook thoroughly.

9. Alternate layers of seaweed with husked corn, potatoes, and clams and place the lid on the can.

10. Cook approximately 2 hours. The clams will open when done.

In the Kitchen

11. Put a pot on top of the stove with enough water to fill the bottom of the pot. No seaweed is needed for this method.

12. Boil potatoes and corn first, since they take longer to cook.

13. Steam until the clams are done. They will pop open.

14. Throw away clams that don't open.

Tags: approximately hours, beach clambake, corn potatoes, corn potatoes clams, husked corn

What Goes With Duck For Dinner

Crisp roast duck goes well with autumn vegetables.

Cooking a duck is a bit more complicated than cooking a chicken, but well worth the effort. The flesh is dark and rich, and aside from a layer of fat under the skin it's very lean. Cooking duck is mostly a matter of two priorities: rendering out the layer of fat; and not overcooking the duck underneath. Ideally you'll end with a juicy, medium-rare duck with a crisp skin, which will go with a variety of side dishes.

Autumn Vegetables

Ducks are often combined with autumn vegetables. Not only is autumn the traditional time for slaughtering domestic poultry, it's also when hunters took advantage of the wild ducks' annual migration south. A puree of sweet root vegetables, such as parsnips, carrots or sweet potatoes, will always go well with roasted or grilled duck. So do roasted vegetables, especially if they're roasted in a small amount of rendered duck fat. Winter squash or pumpkin also goes well with duck, whether roasted or pureed.

Fruit and Berries

The flavor of duck lends itself well to fruit-based preparations. Like turkey, duck is often paired with cranberries or cranberry sauce as a foil for its richness, but cranberries are not the only option. Blueberries, raspberries, blackberries, boysenberries, Saskatoons and many others complement roasted or grilled duck. So do apples, cherries and pears. Quinces, now old-fashioned and hard to find, may be the best accompaniment of all. They are very tart and firm, but cook to a delicate rosy color and apple-like flavor when roasted.

Grain Dishes

Many grain dishes make excellent sides with a duck entree. One obvious choice is wild rice, a favorite food of the ducks themselves in Midwestern and Canadian lakes. The chewy texture and deep flavor of the wild rice is a notably good complement to duck. Conventional rice is also a good option, especially a well-aged basmati. Serve duck over wild-mushroom risotto for a memorable meal, or with a pilaf of barley, quinoa or bulgur wheat. Of course, traditional bread stuffing is also a grain-based side dish. Bake it alongside the duck, not in it, for food safety reasons.

European Options

The European culinary canon is filled with duck dishes. In France and Germany, duck is often served with slow-cooked sauerkraut. A more elegant variation is red cabbage, shredded and braised with bacon and red wine vinegar. Serve the duck and cabbage with spaetzle or buttered egg noodles. Duck in a sauce made with bitter Seville oranges, the famous duck a l'orange, is one of the glories of French cuisine. In the south of France duck is often served with olives, while in France and Italy roasted pearl onions are a popular accomaniment.

Tags: duck often, well with, Cooking duck, duck often served, goes well

Use A Balloon Whisk

Have you ever watched a cooking show and wondered how they make whisking look so easy? With a little technique and a couple hours of practice, you can whip your whisking skills into shape. You may get so good that you'll want to throw that electric mixer out the window and whisk everything by hand from now on.

Instructions

1. Hold the whisk correctly. The best and most comfortable way to hold a balloon whisk is as if it were a pencil. Rest the handle of the whisk in the crease between your thumb and forefinger, with the end of the handle sticking up. Let the rest of the handle go forward between your forefinger and middle finger. Have a steady grip, but not tight.

2. Practice the wrist motion. The majority of the work in whisking is done with the wrist. Practice making a small circle toward you with the whisk, trying to use only your wrist. This way, you will be able to maintain the circular motion needed to incorporate air, without tiring your entire arm.

3. Practice with egg whites. No ingredient can illustrate better whether you are whisking correctly than egg whites. Make sure the whites are in a metal bowl and are around room temperature for best results. Begin by whisking in a circular motion toward you. Remember that the idea behind whisking is not to simply incorporate ingredients together, but to introduce air, as well. You may experiment with speed at this point, determining the speed at which the whisk is most effective on the egg whites. After a couple minutes of proper whisking, the egg whites should begin to froth, then turn foamy and eventually form soft then stiff peaks.

Tags: between your, circular motion

Grill A Pork Roast

A pork roast can be cooked on a large charcoal grill with stunning results. A charcoal grill is best because you need to provide distant, indirect heat so the roast cooks slowly.

Instructions

1. Prepare the grill fire about 3 hours before you plan to eat. Use the best-quality charcoal you can find, preferably hardwood charcoal such as hickory or mesquite.

2. Build a relatively small fire. Use only enough coals to generate very low heat.

3. Keep an eye on the fire - the grill is ready when the flames have died down, the bed of coals is covered with a layer of ash and the coals glow red-hot.

4. Use a garden shovel or other fireproof tool to spread the coals to the sides of the grill. Keep them as far from the center of the grill grate as you can, preferably 12 to 24 inches.

5. Rub salt and pepper all over the roast, using generous amounts of seasoning.

6. Place the roast to the center of the grill grate with the bones facing down. Make sure the roast is positioned well away from the coals so that dripping fat won't cause a flame-up.

7. Cover the grill well and shut any air vents.

8. Use the grill thermometer to monitor the internal temperature of the grill. It should hover around 275 to 300 degrees F. As the coals burn down, replenish them with fresh charcoal, one or two pieces at a time.

9. Use an instant-read cooking thermometer to monitor the internal temperature of the roast. Cooking times will vary, so begin checking the temperature after about 45 minutes of cooking.

10. Take the roast off the grill when it's done - when the internal temperature is 155 degrees.

11. Let it rest away from the heat for 15 minutes before carving.

Tags: internal temperature, away from, center grill, center grill grate, charcoal grill, grill grate

Make Family Size Strawberry Cake As Early As Today

Do you want to know easily make a family size strawberry cake? This is the strawberry shortcake recipe for all strawberry lovers. People have always asked me make family size strawberry cake. They didn't just want a recipe, and I knew that. They wanted this one. So today I will show you and everyone else make strawberry shortcake as early as today.

Instructions

1. To easily make a family size strawberry cake today first you need to preheat oven to 350*F. Carefully read the cake mix instructions and follow them respectively.

I recommend using two 9-inch cake pans and pour the cake batter into the pans making sure you floured and greased the pan before hand. Use a toothpick to make sure the center comes out clean. This should take about 25 minutes. Let it cool completely on a rack where the bottom can cool and get some air.

2. Next step to making a perfect strawberry cake is to slice up all the strawberries. If you choose to leave some for garnish that's fine. Place the sliced strawberries in a medium sized bowl, and sprinkle 1/4 of granulated sugar on the strawberries. Mash them just a little and put them cool for 30 minutes.

3. Finally serve your family sized strawberry cake is by placing 1 cake layer on your serving plate. Cover that with your mashed strawberries. Top with about 1 3/4 cups of whipped cream. Place second cake layer right on top of that. Spread with the remaining whipped cream. Garnish with the last of your strawberries. That's easily make a family size strawberry cake today. Please enjoy this recipe and now I hope now you also can make a family size strawberry cake today.

Tags: make family, make family size, size strawberry, strawberry cake, cake today, easily make

Make Tomato Salsa

Fresh salsa is a cinch to make.

Tomato salsa is a versatile recipe that can be altered to suit any taste by adding or taking away spicy peppers. Tomato salsa is a great accompaniment to any kind of tortilla chip and can be used in cooking other dishes or added to dishes as a relish for a unique and fresh taste. If desired, salsa can also stand on its own as a side salad. Since salsa has no added fat or sugar, it is a diet-friendly and heart-healthy recipe.

Instructions

1. Chop tomatoes and place in a medium sized mixing bowl. The tomatoes may be peeled first if desired, but it is not necessary.

2. Crush the garlic and add to the tomatoes. If you have a garlic press, the garlic can be crushed directly into the bowl. If not, place the flat side of a knife on top of the garlic; press down with your hand, being careful to avoid the sharp edge. Once crushed, the peel will remove easily from the garlic. Chop slightly to avoid having large pieces in your salsa.

3. Roughly chop the cilantro leaves, removing any stem portions as needed. Add to the mixing bowl with the tomatoes and garlic.

4. Pour in olive oil and orange juice and add the salt and pepper. Stir until well mixed.

5. Add the red pepper flakes or chili peppers if desired. Stir the ingredients together. The salsa is ready to serve if a fresh, chunky salsa is wanted.

6. Place the ingredients in a blender and pulse until the salsa has reached your preferred consistency. The salsa can be pulsed briefly and allowed to remain chunky or until the ingredients are well blended and smooth.

Tags: garlic press, mixing bowl, Tomato salsa

Write A Recipe

A recipe is only good if you remember what goes in it. Write down your favorite dishes so you don't find yourself frantically trying to remember their main ingredients. Capturing your recipes in print also allows you to share them with others. Here a few tips to help you write your recipes like a pro.

Instructions

1. Give your recipe a name. It doesn't need to be anything fancy-just something to describe the dish and distinguish it from similar recipes. Naming your recipes will let you tell Irish Stew from Mulligan Stew quickly.

2. Specify the number of servings the dish will provide. This lets you, and those with whom you share your recipes, know when to double the recipe or cut it in half to suit the number of guests.

3. Indicate the pans and utensils needed to prepare the recipe. This will keep you from getting halfway through the recipe and realizing you don't have that 10-quart stock pot or lemon zester.

4. List the recipe's ingredients, in the order in which they're used. Make sure you list the amount of each ingredient needed, and specify whether frozen ingredients should be thawed, canned ingedients drained or fresh ingredients chopped.

5. Note the oven, broiler or grill temperature to be preset and whether a pan needs to be pre-heated on the stove.

6. Outline the steps involved in preparing the meal in chronological order. Start with the cutting, chopping, blending or pureeing of the ingredients and finish with putting the ingredients in a pan, pot or dish and placing it on the stove or in the oven.

7. Provide the cooking time, including any adjustments that need to be made during cooking or baking. Specify how long the meal should sit before serving. List any suggestions for finishing, garnishing and presenting the dish.

Tags: your recipes

Make Tomato Ketchup

America's favorite condiment, ketchup, has been around since the early 1800s. Tomato ketchup is by far the most popular form of ketchup today--people use it to flavor hot dogs, potatoes, meat and other dishes. Cooks also use it as the base for tomato sauce. Making your own ketchup is easy, and all the herbs and spices can be adjusted to your own personal taste. The best part of making your own ketchup? No glass bottles to pound.

Instructions

Make Tomato Ketchup

1. Cook tomato halves and onion over medium heat with a little bit of olive oil until soft. Allow to cool completely.

2. Puree the tomatoes and onions in batches in a blender. Set aside.

3. Warm the sugar in a large pot, stirring constantly. Do not let the sugar turn to caramel. When the sugar is warm but not melted, add the tomato and onion puree mixture, as well as the vinegars, and reduce the heat. Simmer for about 30 minutes.

4. Add cayenne pepper, peppercorns, allspice, dry mustard, cinnamon, cloves, and salt to taste. Stir in and blend well. Ketchup should be thick by now.

5. Strain ketchup through a fine sieve or cheesecloth into a large plastic bowl. Allow ketchup to cool to room temperature before storing.

6. Store ketchup in air-tight containers and refrigerate.

Tags: Make Tomato, Make Tomato Ketchup, Tomato Ketchup, your ketchup

Easy Chocolate Dessert Party Recipes

Nothing satisfies like a chocolate dessert. If you're inviting friends over and don't have time to prepare something elaborate and labor intensive, you can fall back on a number of easy chocolate dessert stand-bys. With the help of prepared brownie mixes or cookie batters, you can make a tasty chocolate treat in less than thirty minutes. Just make sure you stop to taste the batter!

Brownies

Brownies are simple to make with a box mix. All you need to do is preheat the oven, combine the mix with the wet ingredients (eggs, water, and oil), and bake. It's that simple. You can make simple box mixes more exciting by stirring in chocolate, caramel, or peanut butter chips, or even crushed pieces of your favorite candy bar. Try topping your brownies with frosting, peanut butter, or chocolate sauce.

Chocolate Fondue

Fondue is a great dessert for a party or gathering. It's more than just a dessert; it's an activity. To make the chocolate fondue, you'll need about ¼ cup of heavy whipping cream for each 3 ½ ounce bar of bittersweet chocolate you use. Heat the cream before adding the chocolate, and remove the pan from the heat quickly so the cream will not curdle. For added flavor, add a splash of your favorite liqueur. Have strawberries, graham crackers, banana slices, and other delicious morsels ready to dip in the pot. And don't forget---dropping your morsel in the pot can mean trouble. Traditionally, if a woman drops her food, she has to kiss the man next to her; a man who drops his food has to buy a drink for everyone at the party.

Hot Chocolate

Hot chocolate is a super easy-to-make treat, and makes an evening by the fire even more cozy and festive. You can buy easy-to-use hot chocolate mixes at most grocery stores, or combine cocoa powder with a few extra ingredients for a richer or more flavorful cup. Simply heat water and add hot cocoa mix or cocoa powder to taste. For thicker hot chocolate, heat milk or cream as a base. And, for added flavor, mix in spices such as cinnamon or nutmeg, or top your cup with marshmallows.

Tags: added flavor, cocoa powder, drops food, peanut butter, simple make, your favorite

Make Tomatoes & Lettuce Last In The Refrigerator

Keep tomatoes and lettuce fresher longer with proper storage methods.

The cold temperature in a refrigerator -- typically 40 degrees Fahrenheit -- will slow down the aging process of lettuce and tomatoes and help you preserve them for use longer. Yet, stowing these two produce items in the refrigerator in a haphazard manner will not do the trick. Instead, you will need to prepare the greens and tomatoes before storage to ensure that they last as long as possible.

Instructions

Storing Tomatoes

1. Take the tomatoes out of the packaging. Uncovering them is the key to helping them last longer.

2. Store the tomatoes in the refrigerator for approximately three days for maximum freshness. You can keep them longer for consumption, but be aware that after approximately three days, the texture of tomatoes kept in a refrigerator may become mealy.

3. Keep the tomatoes away from apples, peaches and pears because the latter will emit ethylene gas, which speeds up the ripening process of tomatoes.

Storing Lettuce

4. Wrap an iceberg lettuce head in a damp, absorbent paper towel. Place it in a plastic bag and store it in the produce drawer in the refrigerator.

5. Remove leafy lettuce from the bag and check for moisture. Pat the leaves dry with paper towels. Wring out the paper towel and wrap the lettuce head in it. Place it back in the plastic bag and store in the produce drawer.

6. Monitor the bag the lettuce is in for pooling water. If you see water gathering at the bottom of the bag, take the lettuce out and drain the water. Wet lettuce leaves will spoil faster.

Tags: approximately three, approximately three days, Keep tomatoes, lettuce head, paper towel

What Substances Make Carbonated Water

Carbonation adds the bubbles to carbonated water.

Carbonated water, also called club soda, seltzer or even sparkling water, is water that has been transformed in its texture. The addition of carbon dioxide to the water, via a pressurized manufacturing and bottling process, results in water that is effervescent once the lid has been opened and the beverage poured.

Water

Water -- still water comprised of hydrogen and oxygen -- is the basis for carbonated water. In fact, water is the primary ingredient. The use of water is how the beverage derives its name.

Carbon Dioxide

The addition of carbon dioxide to still water, by using pressurization is what changes the consistency of the water. By adding the carbon dioxide, the water pressure changes as water molecules are dispersed to handle the addition of the carbon dioxide. This creates a pressurized container that remains carbonated until the lid is removed and air enters in to the bottle. The bubbles and fizzy consistency associated with carbonated water come from the carbon dioxide. Therefore, basic, plain carbonated water is simply water with added carbon dioxide.

Flavorings

Carbonated water can be changes with the addition of flavors. Vanilla, berry, lemon, lime and even orange are all options available to flavor club soda. Whether chemical flavor substitutions or natural extracts, adding liquid flavoring to carbonated water makes the bitter drink have a slight hint of flavor.

Sweetners

In the same way flavors can be added to carbonated water, sweeteners such as cane sugar juice, corn syrup or fructose can be included in the mixture for carbonated water. Typically done in conjunction with flavors, this turns the carbonated water more into a light version of soda.

Vitamins and Minerals

Liquid vitamins and minerals are also potential extra ingredients for carbonated water. Again, these are typically blended with both sweeteners and flavor to mask the taste of the enhancements. Vitamin B and B12 can be added to carbonated water to create an energy blend option or Vitamin C and Echinacea can be included for a immunity building blend.

Tags: carbon dioxide, carbonated water, addition carbon, addition carbon dioxide, carbonated water