Make A Flower Out Of A Coffee Filter

Coffee Filter Flowers

Coffee filter flowers are an enjoyable project for families and crafters. The flowers are very easy to create, making this a great craft for children. Each flower that is made ends up being unique, and there is a lot of room for creativity with a project like this. It can be adjusted for season, theme, or even the type of supplies you have on hand. What is most important is that coffee filters are used because they absorb color well, and they have a good shape for creating flowers.

Instructions

Make a Flower Out of a Coffee Filter

1. Cover your workspace with old newspaper or a vinyl table cover. Sit out the bowls and put 3 tablespoons of water in each bowl. You will need one bowl for each color you choose to use.

2. Drop in 4 drops of food coloring (color of your choice) to each bowl. Scrunch up two coffee filters. Put one coffee filter in each bowl. Take the filters out of the bowls when you feel they have absorbed enough color.

3. Squeeze out the filters over the bowls they were in, and then place the filters on your workspace to dry. A paper towel should be placed underneath each filter.

4. Place the dried coffee filters together, and fold in half to form a half circle. Fold in half at least two more times until you have a very narrow piece and then cut around the piece about ½ inch from the wide end. Cutting the paper will form the shape of a typical flower. You can cut the filter anyway you desire. Each flower will be unique.

5. Paint a skewer green, or any other color of your choice. Cut leaves or even vines out of the construction paper. Green is the logical color to use, however, the leaves can be any color. Glue leaves on the skewer.

6. Poke a hole in the center of the filters and slide the skewer in to the hole. Secure the skewer with tape on the top if the skewer, and around the base if the flower.

7. Use the watercolor paints and paint brushes to add detail and highlights to the flower. Touch up the leaves to make them look more realistic, and add shading to the flowers to make them stand out more. This is where you can be really creative and turn the flower in to a piece of art.

Tags: coffee filters, each bowl, Coffee Filter, color your, color your choice, Each flower, Flower Coffee

Extract Flavor From Spices

Fresher spices are often more pungent in small quantities than older ones.

You can extract flavor from spices using a few common kitchen implements. Spices hold their flavor in volatile oils that can be infused into neutrally flavored cooking oils. Spice-flavored oils can be made from a single spice or a combination of spices. Many spices color the oil as they release their flavor to add another dimension to the taste and presentation of a dish. Extract the flavor of the your favorite spices to make dishes with complex gourmet flavors.

Instructions

1. Sprinkle two to three tablespoons of a whole spice into a preheated saute pan over a medium-high flame. Stir constantly for two to four minutes. Turn off the heat as soon as you can smell the spices and see they have toasted slightly. Skip this procedure for any spices you are unable to find in their whole form.

2. Pour the toasted whole spice into a spice grinder. Pulse the toasted spices until they are a fine powder.

3. Put the ground spices into a clean glass jar. Add boiling water to the jar a few drops at a time until you have enough to turn the spices into a smooth but solid paste.

4. Add a cup of vegetable oil to the jar and seal the lid securely. Shake the jar vigorously for 90 seconds and place it in a cool, dark and dry place like a pantry or closed cabinet for two days.

5. Place a folded piece of cheesecloth in the center of a colander and lower the lined colander into a large mixing bowl.

6. Open the small jar and pour the spice-infused oil through the cheesecloth in a slow, steady stream. Lift out the colander so the strained oil can be moved to a small air-tight glass or plastic container. Seal the extracted spice oil and use it withing two months.

Tags: spice into, spices into, their flavor, whole spice, whole spice into

Microwave Popcorn With A Brown Bag

Popcorn is one of the most popular snack foods.

Dried kernels of corn have been heated to produce the fluffy and crunchy snack enjoyed by millions around the world. There are a variety of ways the kernels can be heated to produce popcorn -- from being heated on the stove to in an air popper. However, with the prevalence of microwaves in the modern kitchen, making popcorn is easiest in these timed heaters. With dried corn kernels, a brown paper bag, a microwave and some delicious toppings, making popcorn at home is not only easy but also delicious.

Instructions

1. Measure out 1/4 cup of corn kernels, and place them in the small bowl.

2. Drizzle the oil and sprinkle the salt evenly over top of the kernels. Toss the corn so that all the kernels are covered with oil and salt.

3. Open the brown paper bag, and set it on the counter with the opening facing upwards.

4. Pour the coated kernels in to the bag and fold over the top twice to make a seal.

5. Place the bag on its side in the microwave with the folds down to keep them sealed during popping.

6. Microwave the bag on high power until there is about five seconds between the popping, about two to three minutes.

Tags: brown paper, corn kernels, heated produce, making popcorn

Avoid Dairy Products

People choose to avoid dairy products for a variety of reasons. For some people, dairy products trigger unpleasant allergic reactions. Others are seeking to correct a health issue such as high cholesterol by eliminating dairy items from daily consumption. Still others strive for a diet that does not include anything produced by animals. Whatever the reasons for avoiding dairy, the task may not be as simple as it seems. Here are some tips to help remove dairy from the daily diet plan.

Instructions

1. Eliminate the obvious items. This means choosing to avoid the use of any type of dairy milk, butter products, creams, cheeses, and yogurt products.

2. Scan packaged foods for evidence that dairy products are used in contents. In some cases, this will be very obvious. For example, if a product lists dried milk powder as an ingredient, the packaged food does have a dairy product included.

3. Look for the less obvious. While many people can easily identify butter, cheese, and milk, not everyone recognizes such ingredients as lactose, whey, casein, or glucose as related to dairy products. Whey is found in many packaged crackers, cake mixes, and similar packaged foods. Casein is a thickening agent and may be found in packaged gravies, gelatins, and similar products.

4. Along with foods, check the vitamins. Not all types of supplements are free from dairy. However, there are a number of vitamin supplements on the market today that are identified as vegetarian.

5. Supply yourself with tasty alternatives to make the transition easy. Soy milk, rice milk, and almond milk are delicious alternatives. Check out their vanilla and chocolate flavors for extra flavor.

Tags: dairy products, from daily, packaged foods

Make Deer Jerky Seasoning

Jerky is a form of preserving meat for later consumption. When you make jerky, you do not need refrigeration because the process dehydrates the meat, leaving behind a low-fat, highly seasoned, chewy treat. Venison from deer is an especially good choice for making jerky because the meat is already lean and its slightly gamy flavor pairs well with spicy jerky seasonings, such as those found in this recipe.

Instructions

1. Marinate the venison in the marinade of your choice for 24 hours in a bowl. Soy sauce and Worcestershire sauce are popular options.

2. Remove the venison from the marinade and pat dry.

3. Combine the salt, sugar and spices in a clean, small bowl.

4. Place the meat into a large, clean bowl, and cover it thoroughly with the spice mix. Rub the spices into all sides of the meat to ensure complete coating.

5. Let the meat dry in an oven, smoker or dehydrator for until the desired texture has been attained. This will vary depending upon the amount of meat you have and the drying method used.

Tags:

Foods Using Wonton Wrappers

Fried wonton strips are a traditional snack.

Wonton wrappers are a staple of Asian cuisine. Made primarily from flour and eggs, the thin sheets are similar to pasta or flour tortillas. Traditionally, wonton wrappers are used to make wonton soup, egg rolls and pot stickers. However, wonton wrappers are incredibly versatile and you can use them in a number of dishes. Next time you've got leftover wonton wrappers, use them on an unexpected new dish.

Crackers

Baked pieces of wonton wrapper are a quick, simple snack perfect for unexpected guests or hungry kids. Drizzle a parchment-lined baking sheet with olive oil, then lay squares of wonton wrapper on the sheet in a single layer. Drizzle again with olive oil, then sprinkle with salt and pepper. For added flavor, sprinkle the wonton wrappers with herbs, spices and grated Parmesan cheese. Or, go for a sweet wonton by skipping the salt and pepper in favor of cinnamon and sugar. Bake the wrappers in a 375-degree oven until crisp and golden brown, about 8 to 10 minutes.

Tex-Mex Wontons

Wonton wrappers are most often filled with Asian-inspired foods, but they are suitable with Southwestern-style fillings as well. Shred leftover chicken, pork or steak with two forks. Combine the shredded meat in a bowl with cooked rice, beans, cheese and finely chopped vegetables. Place a dollop of the filling in the center of a wonton wrapper, and fold together. Cook the filled wontons as you would normally and serve with salsa or sour cream on the side.

Dessert Wontons

To make sweet, filled wontons, combine softened cream cheese, chopped nuts, fruit or chocolate chips in a mixing bowl. Add maple syrup, honey, Nutella, cinnamon or sugar for extra flavor. Place a dollop of a cream cheese mixture into the center of each wonton wrapper. Fold the wonton wrapper, sealing the edges by dipping your fingertips in water. Cook the wontons by sauteeing, deep-frying or baking. If you wish, sprinkle the cooked dumplings with cinnamon and sugar and serve warm.

Muffin Tin Wontons

Folding delicate wonton wrappers precisely can be difficult, so use your muffin tin to make easy wonton cups. Grease the muffin cups with cooking spray. Arrange a square of wonton wrapper in the muffin cup, pulling the edges up over the sides of the cubs. Mix together your favorite cooked meat, vegetables and cheese in a bowl. You can make a homemade version of crab Rangoon by mixing canned crab meat, cream cheese, mayonnaise and diced scallions. Place a spoonful of the mixture into each wonton cup, then place the muffin tin into a preheated 350-degree oven. Bake until the wonton wrappers are browned and the filling is heated through, about 20 minutes. For extra-crispy wonton cups, bake them empty for 5 minutes before adding the filling.

Tags: wonton wrapper, cinnamon sugar, cream cheese, wonton wrappers, about minutes

Bake Plantain Dishes

Those fruits in the produce section resembling overgrown, black or green bananas are actually plantains. Black skin on a plantain indicates a sweet, ripe fruit ready for preparation. Unlike the bananas they look like, plantains have a starchy texture like a potato and are best for use in savory dishes. Most often, plantains find their way into fried dishes, but you can bake plantains for a healthier option. Look for black skin to cook plantains for sweetness or green skins for a starchy taste. For additional baked plantain recipes, see resources.

Instructions

1. Preheat the oven to 350 degrees.

2. Cut the skin off of the plantains as the peel adheres too tightly to peel as a banana.

3. Slice the plantains in half across the center and split each half of the plantains lengthwise to have four quarters per plantain.

4. Arrange the plantains into the baking dish.

5. Sprinkle the cubes of butter over the top of the plantains.

6. Bake at 350 degrees for 45 to 60 minutes until tender. Serve with salt and pepper if desired.

Tags:

Slow Cook A Duck Breast

Domestic ducks are fed corn and soybeans

In 1873, a Yankee Clipper ship brought less than a dozen White Pekin ducks to the United States. This was the beginning of America's domestic duck industry, according to the United States Department of Agriculture. Most duck farms are located in Indiana and Wisconsin. You can buy the whole duck or just the legs or breast. A simple way to cook a duck breast is to use a slow cooker, which yields a succulent, tasty meal.

Instructions

1. Remove the peel from the oranges and cut into 1/2 inch pieces.

2. Cut the apple into 1/2 inch pieces, leaving the skin on.

3. Cut the onion into eight pieces.

4. Sprinkle the duck with the 1/2 tsp. of salt, making sure to cover the duck breasts evenly. Sprinkle 1/4 tsp. of pepper evenly over the duck breasts.

5. Place the duck in the cooker and cover with the oranges. Add the apples. Place the onions over the apples in another layer. Pour orange juice concentrate over all the ingredients.

6. Cover the slow cooker and heat on low setting for 8 to 10 hours.

Tags: duck breasts, inch pieces, into inch, into inch pieces, slow cooker, United States

How Long To Boil Fresh Crab Legs

Crab legs provide meat that is succulent, sweet and a little salty but very tender and flavorful. To boil crab legs is also rather simple. Just add enough water to cover the crab legs and bring it to a boil. Then place the crab legs into the pot. Boiling them produces the best flavor and juicier meat because the water flows into the shell and surrounds the meat.

General Boiling Time

Fresh crab legs are unfrozen and typically hold just a small amount of meat between the layers of hardened shell. That means the legs do not need to be cooked for very long. To cook one pound of crab legs, expect to boil them for about 8 minutes. This should thoroughly cook the crab leg meat without making it stringy, tough or rubbery. If you want the legs undercooked and juicier, cook them for 6 or 7 minutes. For tougher meat, boil for up to 10 minutes. If the legs are underdone, you can always place the crab legs that have not been cracked open back in the pot.

Smaller Legs

Smaller crab legs may cook a lot faster because there is less meat to cook. A general rule for cooking smaller crab legs is about 5 to 6 minutes in boiling water. Of course, you need to consider other factors like the temperature of the water. In a rolling boil the legs may cook in five minutes, while a slow boil will cook the legs in 7 minutes. In addition, if you are cooking many crab legs in one pot, you may want to give them more time, 8 to 10 minutes.

King Crab Legs

King crab legs are the largest of the crab legs and in some cases can be 2 inches in diameter. When you cook larger crab legs, be sure to cook them more thoroughly. A large batch of king crab legs will take between 8 to 10 minutes to completely cook through. Cook king crab legs in a large pot with enough water to completely submerge the crab legs. It is a good idea to test the crab legs by cracking one of the larger ones open and testing the meat to see if it is done. If not, the legs can be set back into the pot for another minute or two.

Tags: crab legs, crab legs, crab legs, about minutes, cook them

Make A Tomato Rose

Whether you are eating in a nice restaurant or attending a catered event, the chances are that you are going to see garnishes on the dishes. Garnishes are a part of making food look as good as it tastes. One especially elegant garnish you can make at how is a tomato rose.

Instructions

1. Pick the right tomato for a large tomato rose. You must pick a tomato that is not only ripe, but is also large and round. You also need to find a tomato that is a nice shade of red.

2. Peel the tomato. Begin by holding the tomato in your non-dominant hand. You want the top of the tomato to be in your palm. Use a sharp paring knife to slice the skin of the tomato in a spiral from the base of the tomato to the top. The peel should come off in a strip that is ? inch to 1 inch wide.

3. Lay out the peel. Once you have cut the peel away from the tomato you need to lay the strip on a flat surface. A cutting board works well just in case you need to trim the strip in places. You need to place the flesh side up.

4. Roll the rose. Begin at the end of the peel that was closest to the top of the tomato. The end farthest away from you should be curling, as this was the bottom of the tomato. Take the edge of the peel and roll the strip like a scroll, keeping it tight.

5. Finish the rose. Once the peel has been rolled tight, set the rolled portion on the circle end. When you let go of the roll, it will expand and look like a rose. Pick the rose up by the base in order to move it. Next, slide two pieces of mint under the tomato rose for leaves.

Tags: tomato rose, away from, tomato that, tomato your

Spices For Couscous

Couscous can be a stand alone meal or a base for stews.

Couscous is a coarsely ground semolina pasta staple in North African and Middle Eastern countries. Each country has its own version of the dish using different spice blends. Saffron, turmeric, coriander and cumin are all spices used to flavor couscous dishes.

Cumin, Turmeric and Coriander

Moroccans use cumin and turmeric to flavor their meat and vegetable couscous dishes. Cumin comes from the seed of a small plant in the parsley family and is available dried or powdered. Cumin has a spicy-sweet flavor. Turmeric can be found in powdered or stick form and has an acrid aroma and mildly bitter flavor. Turmeric is also used prominently is Indian curries.

Spanish, Middle Eastern, Indian, Asian and South American recipes all use coriander in their couscous dishes. Coriander seeds have a sweet and aromatic smell when they are ripe.

Cayenne and Saffron

Both cayenne and saffron are ingredients in Israeli couscous. Cayenne powder, also known by the name, capsicum, contains several varieties of peppers. The finely ground powder has red or red-brown color with a pungent aroma.

Saffron is one of the world's most expensive spices because of the large amount of flowers it takes to create it and extensive amount of labor that must go into harvesting it. Native to the Mediterranean, saffron has a pungent bitter-honey taste and it is a key ingredient in many Spanish couscous recipes.

Ginger

Ginger is often used in Asian dishes, but can also be used in couscous. Fresh ginger is best for dishes, but you can also use powdered or dry ginger. The spice has a sweet aroma and adds a strong flavor to recipes such as citrus ginger couscous.

Tags: couscous dishes, also used, couscous dishes Cumin, dishes also, dishes Cumin

Shuck Pomegranates

Pomegranate juice is used to make grenadine, a popular cocktail ingredient.

The pomegranate is a round fruit with leathery skin ranging in color from yellow tinged with pink to deep red. The inside of the fruit is filled with membranes and tissue that create compartments. These compartments are filled with sweet and juicy edible sacs containing one seed each. Pomegranates are high in antioxidants, potassium, fiber, vitamins A, C and E and are a wise addition to a healthy diet. The process of shucking, or seeding, a pomegranate can be messy; however, there are seeding methods to help avoid this.

Instructions

1. Place the pomegranate on the cutting board. Use a sharp knife to quarter the pomegranate by cutting through the leathery skin but not the membranes or the seeds themselves. Use your hands to separate the quarters.

2. Place one pomegranate quarter seed side down in the palm of your hand and hold that hand over a bowl.

3. Use the wooden spoon to repeatedly hit the skin of the pomegranate, thus releasing the seeds into the bowl. If pieces of membrane fall into the bowl as well, simply remove them by hand. Repeat for each pomegranate quarter.

Tags: filled with, into bowl, leathery skin, Place pomegranate, pomegranate cutting, pomegranate quarter

Russian Holiday Foods

Roast duck is a tradional Russian holiday meal.

Celebrating holidays is a global cultural tradition. Food is often the centerpiece of most celebrations, whether they be family-related, religious, political or seasonal. Certain dishes, passed down through families, often add exotic elements and help maintain our cultural identity. Russia has centuries-old holiday food traditions that combine favorite daily recipes with dishes created for specific occasions.

Christmas and New Year

The official Christmas and New Year's holidays in Russia last from December 31 to January 10. During New Year's, Grandfather Frost, a folkloric character, travels to families distributing pryaniki, a sweet gingerbread cake that symbolizes best wishes for a sweet new year. Another traditional holiday dessert is an apple cake called sharlotka. Christmas and the new year are times for sweet porridge known as kutya, a salad with potatoes and vegetables, and borchst with sour cream. Siberian pelmini are dumplings filled with meats, fish, mushrooms, turnip and vegetables. Deviled eggs, baked stuffed piglet, roast duck or goose, baked with apples, and herring with vegetables are more holiday staples.

Sbiten, a traditional winter beverage in Russia, is made from boiling honey with cinnamon, fruit jam and other flavorings, and is served hot.

Lent and Easter

A pre-Lenten Russian Mardi Gras known as "maslenitsa" or "pancake week," is one of the oldest holidays celebrating the end of the winter. Russians serve bliny, a Russian pancake similar to a thin crepe, during this celebration. Bliny can be stuffed with meats and fish, and are usually served with caviar. Sometimes bliny are also filed with cheese, jams, sour cream, fruit or even chocolate syrup.

Easter foods begin with a pyramid-shaped paskha, a soft dried cheese illed with fruit. The top of paskha contain the Cyrillic letters "XB" signifying "Christ has risen." This is served with kulich, a tall cylindrical cake filled with dried fruit, which is covered with red icing and decorated with a red rose, which represents the blood of Christ. Elaborately decorated Russian Easter eggs, known as pysanka, symbolize eternal life. More Easter foods include nut rolls called kolachi, bowls of yayechnyk, an egg custard, beets with horseradish, sausage, and a boiled or baked dumpling called pirogi. Pirogi are filled with mushrooms, cheese, meat, cabbage, berries or potatoes, and served with sour cream.

Family and Summer Celebrations

It gets very hot in Russia during the summer. Summer celebrations always include okroshka, Russia's cold summertime soup, made with meat, fish or vegetables, and finely chopped fresh garden cucumbers, hard boiled eggs, green onions, radishes and dill. The liquid base is made with kvass, a fermented sour drink, which is sometimes flavored with mint. Summer celebrations means lighter eating, even for Russians. Shashlyks, skewers of cubed lamb, marinated overnight in onions, pepper peas, bay leaves and white wine, are cooked over a charcoal grill. Fillets of Russian pike fish, sauteed with a fish stock, diced mushrooms, carrots, parsley root, pickles, capers and olives, are served with refreshing sliced lemon.

Tags: served with, filled with, sour cream, Christmas Year, Easter foods, made with

Food Types Storage & Temperatures

Always purchase dairy products before the sell-by-date.

All foods require correct handling and storing. Raw and cooked meat, milk, eggs, cheese and dairy products, bread, fruit and vegetables all need to be handled, cooked and stored at the proper temperature to maintain their integrity and ensure their safety for healthy eating. By following simple steps, you can prevent cross-contamination of foods and reduce the risk of food-borne illnesses.

Vegetables

Different vegetables require different storage conditions. Home refrigerators are generally cold and dry (34 to 41 degrees F) and can store vegetables for a short time if they are placed in the bottom drawers or the lowest section of the fridge. Beets, broccoli, cabbage, carrots, cauliflower, turnips and potatoes require a cold and moist environment (32 to 40 degrees F) for proper storage; a cellar with some ventilation that fits this description would be ideal. Pumpkins and squash are better suited to a cool and dry temperature of 50 to 60 degrees F, and onions keep very well in a cold and dry basement (32 to 40 degrees F). Cucumbers, eggplant, peppers and tomatoes can be placed in perforated plastic bags in a cool spot in a 55-degree F kitchen or in the refrigerator for a few days.

Fruit

After fruit is cut, it should be used promptly and should not sit at room temperature for more than two hours. If the fruit is not to be eaten right away, it should be covered tightly and refrigerated for up to three days. Fresh fruit should not be washed before storing, and produce with skins that are peeled off before eating should also be washed under clean, running water before eating. Apricots, avocados, bananas, coconut, kiwifruit, mangoes, nectarines, papayas, peaches and pears can all be stored at room temperature until they are ripe. Raspberries and strawberries are best eaten fresh, or they can be stored for one to two days in the refrigerator or in sealed containers in the freezer for a couple of months.

Meat and Poultry

Raw meat, poultry and seafood that will be used within a day or two should be kept in the original retail packaging or covered in waxed paper or foil and always stored on the lower shelf of your refrigerator. This will prevent juices from the meat dripping onto other foods, which can result in cross-contamination. After cooking meat, the dishes should be cooled in very cold water to reduce the heat of the container and refrigerated immediately in a sealed container. It should be eaten within three to four days or otherwise transferred to the freezer where it should be used within two to three months.

Bread, Cereal, Flour and Rice

All these food types should be stored in the original package at room temperature in your kitchen or similar storage area. Bread should be used within five to seven days from purchase and may last a few days longer if placed in the refrigerator and up to three months in the freezer. Keep cereals in tightly closed containers and use within two to three weeks. Cooked rice should be kept in the refrigerator for no longer than six or seven days, while raw and white rice can last up to a year in a sealed, moisture-proof container. Brown and wild rice have a shorter shelf-life of up to six months.

Tags: room temperature, should used, used within, within three, before eating, dairy products, fruit should

Make Babybel Cheese

Babybel is a trademarked name for a type of cheese that comes in little serving sized wheels. The trademark of this company is the red wax coating that the wheels come wrapped in. Many people will recognize the famous Laughing Cow. A traditional cheese making process is used to make the cheese, which comes in Original, Light, Cheddar, Cheddar Light, and Goat’s Milk Varieties. For our discussion purposes, we will follow the original recipe, which uses pasteurized cow’s milk.

Instructions

Getting Started

1. Heat milk in a cooking pot to about 90 degrees Fahrenheit. Add your milk ferments and mix well. Now, add about 2 tsp of liquid vegetable rennet and stir for one minute. Continue cooking, holding your temperature at 90 degrees Fahrenheit for 75 minutes. Cut the curd and let the mixture rest for about 10 minutes.

2. Slowly raise the temperature of the mixture to 100 degrees Fahrenheit. It should take you about 30 minutes to do this.

3. Heat six quarts of water in another kettle while you are raising the temperature of the curd mixture.. Take the water to a temperature of 100 degrees Fahrenheit. Once the curd mixture reaches 100 degrees Fahrenheit, ladle off two quarts of the whey and add two quarts of the 100 degree water. Repeat this process twice more, at intervals of ten minutes. This whole process should take just about 60 minutes

4. Pour off the whey next. Gently lay the kettle on it’s side and let the rim set just over the edge of the sink. Drain it this way for about ten minutes. At this point, it should be just starting to drip.

5. Remove the curd from the pot and break it into chunks that will fit into your mold. Line your mold with cheesecloth and pack the chunks into it. Press it for 30 minutes at approximately 20 pounds. Flip the mold and repeat.

6. Remove the cheese from the mold and the cheesecloth. Cut another piece of cheesecloth that is just large enough to cover the cheese. Put the cheese back into the press and press for three hours at about 40 pounds. You will want to flip the cheese several times during those three hours.

7. Use a plastic or stainless steel pan to dissolve one and one quarter pounds of salt in two quarts of water. Remove the cheeses from the cheesecloth and float them in the salt brine for about three hours. After floating, you will need to air dry them for three weeks. They should be kept in a cool place (about 50 degrees) with a moderate humidity.

8. After aging, the cheese is ready to be eaten or waxed.

Tags: degrees Fahrenheit, about minutes, curd mixture, three hours, about degrees, about minutes this

Wine & Water Goblet Differences

Wine And Water Goblets

Goblets have three parts. There's the mouth, the bowl and the stem. The shape of the first two determines the purpose. You can drink wine and water from any goblet, but matching the glass to the purpose adds to the enjoyment.

Water Goblet

With a wide mouth and deep belly, the water goblet is thicker. Its more substantial stem stands out in a setting of wine glasses.

Red Wine Glass

Where a water goblet has a closer mouth and no belly, the red wine goblet shows a large open mouth and deep bowl. These glasses are designed to highlight the aroma--also called the nose--of these wines.

White Wine Glass

The water goblet with a more utilitarian shape contrasts strongly with the white wine glass which was developed for the lighter wines. These wines have a less intense nose, and their glasses have smaller mouths and bowls.

Champagne Flute

The water goblet appears squat and pedestrian next to the flute which is designed to show off the effervescent qualities of champagne.The flute is the tallest and narrowest of wine glasses

Dessert Wine Glass

The water goblet towers over these specialty dessert wine glasses; they're distinctive for their much smaller bowl and wide mouths. They are used in the serving of heavier wines such as ice wines, sherries and ports.

Tags: water goblet, wine glasses, Glass water, Glass water goblet, mouth deep

Benefits Of Red Rice

Even though red rice has been around for centuries, it started being used in the 1970s in the United States has a natural healing remedy for different health ailments. Ailments range from digestive problems, circulatory problems, to high cholesterol levels. Consideration needs to be given regarding how, when and where to buy red rice to gain maximum benefits and increased safety.

Facts

Red rice, also known as red rice yeast, is an over-the-counter remedy that has a reputation for lowering "bad" blood cholesterol levels (LDL) in individuals. It can be classified as either an herbal remedy or a dietary supplement. Red rice contains monacolins, which are naturally occurring statins. These statins are known to limit cholesterol synthesis. One of the most potent monacolins is lovastatin, which has been used in pharmaceutical drugs.

History

The history of red rice dates back to its origin in China, as far back as the Tang dynasty of A.D. 800. Red rice served two purposes: culinary and medicinal. Culinarily, it is used both as a food coloring and dietary staple in certain parts of China. In traditional Chinese medicine, red rice has a history of naturally dealing with a variety of health concerns, ranging from increased blood circulation to better digestion to eliminating blood blockages.

Considerations

Not many thorough scientific studies have been done about red rice, its drug interactions and potential side effects. Side effects may be similar to those for the prescription drug lovastatin and include headache, digestive disorders, muscle pain or damage and liver dysfunction. According to Medline Plus, a website attributed to the U.S. National Library of Medicine and National Institutes of Health, "In theory, red yeast may increase the risk of bleeding. Caution is advised in patients with bleeding disorders or taking drugs that may increase the risk of bleeding."

Red rice is not classified as a drug, so the FDA does not regulate nor review it. Individuals taking the drug lovastatin are advised against using red rice. Pregnant or breast-feeding women are also advised against taking it, as it has chemicals similar to the prescription drugs, which should not be taken by these women.

Benefits

Knowing about the benefits of red rice can help an individual save money, save time and possibly save his health. Cost-wise, red rice is lower-priced than pharmaceutical medications. Time-wise, information about red rice is easier to understand and quicker to read than pharmaceutical literature. Health-wise, red rice has been used since the 1970s as a natural remedy for lowering total cholesterol, LDL levels and triglyceride levels, according to Medline Plus.

Warnings

It is important to discuss a red rice treatment as a health remedy with your medical professional. Get recommendations from your medical provider about where to buy the product, what dosage is needed and any recommended manufacturers. Be certain to inform your provider of any medications you may be taking along with any known drug allergies.

Tags: cholesterol levels, about rice, advised against, been used, drug lovastatin, increase risk, increase risk bleeding

What Are The Benefits Of Eating Guacamole

What Are the Benefits of Eating Guacamole?

Guacamole's combination of healthy fat, vitamins and fiber make it a valuable part of all, including weight-loss, diets.

Definition

Traditional guacamole consists of mashed avocado, mixed with salsa (diced tomatoes, onion, chiles and cilantro).

History

A common Mexican dish, guacamole dates back to the Aztecs who prized this high-fat-and-protein fruit as a departure from their largely low-fat diets, Gourmet Sleuth reports.

Healthy Fat (Avocado)

Unsaturated fats, such as those in avocados, can lower blood cholesterol levels and stabilize heart rhythms. They're rich in 20 vitamins, especially B, E and K, and lutein, which may protect eyes. They're also high in fiber.

Added Fiber

A half-cup of salsa added to a mashed avocado represents one serving of fruit or vegetables and provides antioxidant vitamins, potassium and other compounds that protect the heart and improve overall health, registered dietician Karen Collins says.

Weight Loss

Although we've reduced our fat consumption by 13 percent since the 1960s, the obesity rate has risen by 21 percent since then. The culprit is not the amount, but the type of fat we eat, the Harvard School of Public Health reports. Avocados' monosaturated fats contribute to good health and quell hunger longer than carbohydrates do.

Tags: Benefits Eating, Benefits Eating Guacamole, Eating Guacamole, mashed avocado, percent since, What Benefits, What Benefits Eating

Host A Wine And Cheese Party

Make a wine and cheese party a roaring success. The success of the party will rely on the skills of the host or hostess, so put significant thought into this fun event.

Instructions

Plan Your Wine and Cheese Party

1. Pick a day, time and season for your party. Hot summer days are good for crisp, white wines and champagne. Cold winter nights are suited to full-bodied red wines.

2. Choose cheese that complements your wine selection or select cheese varieties first. For example, you might feature several Spanish cheeses and find wines to pair with your selections.

3. Decide whether you'd like to host a full meal and choose foods that suit your wine selection. Find information about matching food with wine at Wine.com (see Resources below).

4. Create invitations for your wine and cheese party and send them out three to four weeks in advance.

Host Your Wine and Cheese Party

5. Cut up assorted cheeses. If you would like to let your guests determine their portion sizes, spread the cheese out on cheese boards and provide knives.

6. Set out your wines at least 20 minutes prior to serving. Pop the corks of a few bottles and let them breathe. You can also purchase decanters for serving wines.

7. Provide enough wine glasses to go around. If you're serving both red and white wines, provide each guest with more than one glass. Separate glasses are also a good idea for serving dessert wines and champagne.

8. Make description cards for each wine or cheese so your guests know what they are drinking and eating. Noting the type of cheese is beneficial for those who have allergies.

9. Provide take-home descriptions or pencils and paper, allowing your guests to keep a record of the wines and cheeses they enjoyed.

Tags: Wine Cheese, your guests, Cheese Party, white wines, wine cheese, Wine Cheese Party, wine selection

Make Vinegar Bottles

Bottles for flavored or herb vinegar are a beautiful touch on a kitchen counter and are practical, as well. Added to salads or vegetable dishes, the enhanced vinegar offers a unique flavor. Vinegar bottles are perfect gifts, allowing you to stay within your budget, and present a friend or loved one with an elegant culinary delight.

Instructions

1. Sterilize the glass bottle or jar, as well as its nonmetal lid, by running them through your dishwasher. You can find plain or beautifully cut glass bottles at varying prices online. Choose containers with wood, cork, glass or plastic lids.

2. Collect or purchase fresh herbs of your choice. Consider basil, dill, sage, rosemary, thyme, lemon rind, garlic or hot peppers. You can also use combinations of herbs and flavorings (see tips).

3. Wash the herbs or flavorings and dry them by patting with a paper towel. Any water left on the flavorings or inside the bottle will cause a foggy appearance in the vinegar.

4. Drop the fresh herbs or flavorings into the prepared bottle or jar. Use a wood skewer or the handle of a wooden spoon to arrange them. You can add other dried herbs with the fresh ones, if you like.

5. Add the vinegar. You can get different appearances and flavors by using different vinegars: white, red, apple cider or balsamic. Pour the vinegar up to half an inch from the top of the container.

6. Set the bottle aside for 24 hours. The herbs will soak up some of the vinegar. You will need to top the bottles off with additional vinegar.

7. Create a tag or label. Print a tag from your computer, and attach it to the top of the vinegar bottle with raffia or ribbon. A label can also be created and printed on label paper to stick on the front of the bottle. Give your vinegar a fun name and include interesting facts on the tag or label. This whimsical touch completes a perfect gift.

Tags: herbs flavorings, fresh herbs

Make Curry Sauce

A curry dish

Curries are a quick and easy way to add a little extra zip to your evening meal or to provide a dish with a little more flair while entertaining. This sauce works well whether you are making a vegetarian or meat dish. Once the basic sauce is made, experiment and enhance the meal with fresh herbs, such as mint or basil, or try using coconut or yogurt for added texture and taste.

Instructions

1. Heat the oil or butter in a thick-bottomed saute pan, being careful not to let it smoke.

2. Saute the onion until it starts to soften and turn brown.

3. Add ginger and garlic. If the pan is too dry, use a little water or broth to prevent burning.

4. Stir in the curry paste, blending well with other ingredients. Add tomatoes and water or broth and simmer for five minutes.

5. Combine your choice of fresh vegetables, meat or shellfish into the curry. Simmer together for 20 minutes. If the sauce seems too thick, add water or broth to the preferred consistency.

6. Garnish with fresh basil, cilantro or mint before serving.

Tags: water broth, with fresh

Steam Seafood

Steamed seafood is not only healthy, but it is really delicious. You should try steaming seafood and you will see that it is an easy, fast and no fuss way to prepare a healthy dinner. Everyone, even kids, will love steamed seafood so try it out. Read on to learn steam seafood.

Instructions

1. Choose seafood to steam. Fish steaks or fillets, shellfish, or whole fish are the best selections to steam. Try your favorites and then try seafood you have never eaten before.

2. Boil water and place a rack over the water. Place the seafood on the rack and cover. You don't need to add butter or oil to the seafood because it will stay moist. Salt and pepper, or other seasonings, should be used. Make an entire meal at once by steaming vegetables, too. You can use a special steamer if you have one. Just arrange the seafood, bring water to a boil, and let it steam until done.

3. Check to see if the seafood is cooked. Seafood is done when it is opaque in the center. This usually takes a few minutes, depending on what you are steaming. Shellfish will be done faster than a whole fish, for example.

4. Serve your steamed seafood with other vegetables, rice, or any other side you like. This is a healthy meal and it never gets boring because there are so many different types of seafood you can steam.

Tags: seafood steam, steamed seafood, whole fish

Make Mulled Wine

Mulled wine has been enjoyed for thousands of years; now it's a holiday tradition. It's simply wine that's been slightly sweetened and spiced, but there are a few tricks to making it well. (For a similar hot holiday drink that's nonalcoholic, see "Make Mulled Cider.") This recipe serves five.

Instructions

1. Pour the wine into a nonreactive saucepan and place over low heat.

2. Cut the zest off half an orange with a sharp paring knife or vegetable peeler so that only the orange part is removed. If some of the bitter white pith is still attached to the zest, cut it off and discard it.

3. Lightly pound the pieces of zest with the back of a knife or a mallet to release the aromatic oils. Add the zest to the wine. Squeeze some juice in, too.

4. Add the remaining ingredients.

5. Stir occasionally. Do not let the wine come to a boil.

6. When the wine begins to steam and is very hot, it is ready to serve.

7. Shut off the heat and ladle the wine out into mugs or glasses, leaving the seasonings behind.

Tags: Make Mulled, wine into

Uses Of Blue Cheese

Blue cheese is a moldy cheese that has a distinct flavor. Blue cheese can be both mild or strong, depending on the strength of the mold. Both strengths of flavor can be paired with multiple foods, including lunch, dinner and dessert meals.

Salad Topping

Blue cheese crumbles can be a great salad topper. Blue cheese goes well with most types of salad greens, including spinach, because of its ability to cut bitterness.

Salad Dressing

Blue cheese dressing can be used to add a lighter blue cheese flavor to a salad, as opposed to blue cheese crumbles. Blue cheese dressing can also be used for chicken wings as a dipping sauce.

Crackers and Cheese

Crackers and cheese is a famous combination, so use blue cheese and a variety of crackers for a quick and simple snack. Pair the crackers and cheese with apples, pears, nuts and figs for varying flavor profiles.

Dessert

Blue cheese can actually be used in dessert. Blue cheese can be mixed in with apples, pears, melons, peaches, honey and nuts for an interesting and unique fruit salad.

On Meat

Blue cheese can be a great accessory to any meal that features beef or steak. Use the broiler to melt blue cheese onto a burger or steak for a more complex flavor.

Tags: Blue cheese, apples pears, Blue cheese, Blue cheese dressing, cheese crumbles

The Best Herbs And Spices For Chowder

Clam chowder is more warm and cozy than hot and spicy.

Traditionally, chowder isn't a highly-spiced soup. Basically, it's milk and seafood, with clams being the most popular seafood ingredient. Other chowders can be made from shrimp and oysters, oyster bisque being the simplest. Chowder is from the French word "chaudiere," which was the word for a large and heavy kettle used to make soups and stews.

Bay Leaf

Sweet bay is a leaf from a Mediterranean evergreen tree that grows 40 to 60 feet tall. It has a lovely resinous smell and can be bought either dried or fresh. These were the leaves that crowned the heads of victorious warriors and athletes in ancient Greece and Rome. Now, the leaf gives flavor and aroma not only to chowder but to stews, roasts, poultry, gravies, and sauces. A bay leaf will save chowder from a milky blandness. Usually, the leaf is removed and discarded before the meal is eaten.

Parsley

Parsley is a common herb in many home gardens, and it can be bought fresh in most supermarkets. It's a short-lived perennial with curly or flat compound leaves -- flat leaf parsley has more flavor than the curly variety. Fresh parsley can be used as a garnish, or as seasoning in chowder, sauces, egg fish, shellfish and meat dishes, but shouldn't be eaten in great quantities, as it can be toxic. It gives to chowder a bright, "green" taste.

Thyme

Garden thyme is popular and easy to grow. It's native to southern Europe, from Spain to Italy, and is a perennial bushy herb with wiry stems and tiny leaves. In ancient Rome and Greece, thyme was burned as incense and strewn over floors and graves. Like parsley, it can be used, fresh or dried, in just about everything from chowder to fish, cheese, pickles, meat, and baked goods. Lemon thyme is also good in pork stuffing. Thyme imparts a hint of spicy warmth to chowder.

White Pepper

White pepper comes from the Piper nigrum vine as a peppercorn or a berry. To get their white color, the berries are soaked for a week and their husks rubbed off before they're dried. White pepper is good in chowder because it imparts the flavor of pepper without the black specks from black pepper.

Black Pepper

Black pepper is the berries from the vine Piper nigrum that come after the spikes of small white flowers are fertilized. The peppercorns are picked just before they ripen, then dried in the sun till they turn black. Black pepper gives chowder just enough of a bite to keep it from blandness.

Tags: before they, gives chowder, parsley used, Piper nigrum

Make Ziti Pasta

Learn make this delicious and filling Italian baked ziti from start to finish.

Instructions

1. Make the sauce. Heat two tablespoons of olive oil in the saucepan over medium heat. Add the onion and a dash of salt and pepper. Cook for five or six minutes, or until translucent. Add the garlic and cook for another 3 minutes. Turn the heat to medium high and add the beef. Stir with a wooden spoon to break up the meat and cook over medium high heat . Cook until the beef is cooked through and dark brown. You may pour off some of the oil at this point, if you like. Add the crushed tomatoes and stir to incorporate. Add the honey, basil and oregano and taste. Add salt and pepper to your liking. When it comes to a simmer, lower the temp and cover with a tight lid. Cook for two hours, for best results. This sauce can be made ahead of time and kept in the refrigerator for up to a week.

2. Prep the pasta. The ziti needs to be at least partially cooked before assembling the final product. Bring 8 cups of lightly salted water to a boil in the stock pot. Once it is boiling, add 2/3 of the box of ziti. It may not look like enough pasta, but the ziti will expand when boiled. Cook for a minute or two less than the instructions on the box, stirring frequently to keep the noodles from sticking to each other and the pot itself. Strain the pasta and set aside until the sauce is ready.

3. Assemble the pasta. Preheat the oven to 400 degrees. If you are using the sauce from the refrigerator, reheat in a saucepan. In a bowl, put 2/3 of the sauce and the noodles together and stir to combine. Dish half of the ziti mixture into the casserole dish. Sprinkle half of the mozzarella and half of the parmesan on top. Dish the other half of the ziti mixture on top of the first half, and sprinkle the remainder of both cheeses on top. Put the casserole into the oven on the middle rack and let cook for 10 to 15 minutes, checking periodically for a brown top. Once it is a golden brown, remove and let cool.

4. Plating the ziti. Take the extra sauce and spoon a 1/4 cup onto each plate. Cut the ziti into four pieces and plate on top of the sauce. Serve immediately with a salad of mixed greens dressed with a balsamic vinaigrette and warm, crusty garlic bread. Serves 4.

Tags: half ziti, half ziti mixture, medium high, over medium, pasta ziti, salt pepper

Roast Peppered Chicken

Roast peppered chicken makes an excellent main course for large groups.

Roast peppered chicken is a simple, yet elegant dish that makes an excellent family dinner or main course for a special gathering, particularly where other dishes require more preparation time. Roast peppered chicken can be seasoned with a variety of different herbs and spices to compliment other items you are serving. For a simple meal, serving roast peppered chicken with a crisp green salad, wild rice, roasted root vegetables and a glass of white wine or light, lager-style beer.

Instructions

1. Preheat the oven to 450 degrees Fahrenheit.

2. Brush the top and bottom of the chicken with a small amount of extra virgin olive oil and season both sides with sea salt or kosher salt to taste and 2 tsp. ground black peppercorns per pound of chicken. Add any fresh or dried herbs to both sides of the chicken that you want to use as well.

3. Place the chicken in a large roasting dish. Put the chicken in the oven for 20 to 25 minutes per pound.

4. Remove the chicken from the oven and allow it to rest for 10 minutes so the juices redistribute. Slice the chicken with a large carving knife and put the meat on individual serving plates or transfer the whole chicken to a large serving platter. Serve immediately.

Tags: chicken with, peppered chicken, both sides, chicken large, main course, makes excellent, Roast peppered

Make Italian Rolled Turkey Breast

Because so many people turn up their noses at dark meat, you might want to try this all-white-meat turkey recipe. It's also a nice Thanksgiving dish with an Italian flavor. Serves 6 to 8.

Instructions

1. Preheat oven to 450 degrees F.

2. Make an "X" on the flat side of each chestnut with a sharp knife.

3. Place the chestnuts on a baking sheet, and roast 25 minutes. Remove, and let cool.

4. Reduce the oven temperature to 400 degrees F.

5. Crack the chestnuts open with a nutcracker. Remove chestnut meat.

6. Chop the chestnuts coarsely, and put them in a large bowl.

7. Heat 3 tbsp. olive oil in a skillet, and fry the bread crumbs until light brown.

8. Put the bread crumbs in the bowl with the chestnuts.

9. Add 1 tbsp. olive oil to the skillet, and saute the prosciutto until crisped.

10. Add prosciutto to the bread crumbs.

11. Add the parsley, garlic, Parmesan cheese, 1 1/2 tbsp. rosemary and 1 tbsp. olive oil to the bread crumb mixture, and set aside.

12. Remove the skin from the turkey breast, and butterfly it (keep a knife horizontal, and slice the breast lengthwise almost but not all the way through so the breast opens like a book).

13. Lay the breast flat, and rub with salt and pepper.

14. Spread most of the stuffing mixture over the turkey to within 1 inch of the edges.

15. Starting with a long edge, roll up the meat. Tie the roll with kitchen string in 3 or 4 places to secure it.

16. Heat 2 tbsp. olive oil in a skillet, and brown the turkey roll on all sides.

17.Put the turkey on a rack in a roasting pan, and sprinkle with salt, pepper, the remaning rosemary and the rest of the stuffing.

18. Add 1/2 c. of the wine to the roasting pan, and roast the turkey for 1 hour or until the breast is tender and a meat thermometer registers 175 to 180 degrees F. Baste the breast occasionally with juices from the roasting pan, and add wine to the pan as necessary.

19. Remove the turkey from the oven, and let rest 15 minutes.

20. Remove the strings from the roll, and cut turkey into 1/2-inch rounds.

21. Serve.

Tags: tbsp olive, bread crumbs, olive skillet, tbsp olive skillet, Heat tbsp, Heat tbsp olive

Make Your Own Wine Label

So, you've made your wine and you have bottles upon bottles ready for drinking or selling. A unique and well-made wine label can make your homemade wine all the more attractive. There are several different options for creating your own wine label and with a little thought and creativity, your wine will look as professional as a store bought vintage.

Instructions

1. Buy some preprinted labels if you don't want to start from scratch. You can always embellish them with your own designs later.

2. Brush up on your artistic abilities. Use a pen, markers, charcoal or drawing pencils to create your own design for your wine labels. This is obviously the most time consuming way to create your own labels, but it will make for the most unique designs.

3. Design your label on the computer, if you don't want to draw it yourself. You can buy special software, use "clip art" images or download images from the Internet. Just make sure that any imagery from the Internet is not copyright protected.

4. Print your labels on label paper, which you can find at any office supply store.

5. Cut your labels apart with scissors, or to make the edges as even as possible, use a paper cutter.

6. Adhere the label to your wine bottle and you'll be finished.

Tags: your wine, your labels, create your, from Internet, wine label

Make Your Own Sunflower Oil

Make Your Own Sunflower Oil

Making your own sunflower oil can have multiple purposes, whether for cooking or adding to homemade beauty products. If you choose to use the large, confectionary sunflower seeds, you will need additional equipment and a press in order to grade, dehull, and winnow the seeds. The small, black oilseeds also produce almost double the amount of sunflower oil. The amount of seeds you need depends on how much oil you wish to produce. To make approximately 3 gallons of oil, you will need 35 pounds of oilseeds. If you're growing your own sunflowers, that equals about 140 plants.

Instructions

1. Place sunflower oilseeds ina blender and grind until it's a fine-meal consistency, then place in the roasting pan.

2. Roast oilseeds in the oven at 300 degrees F, stirring every five minutes for 20 minutes. Let it cool for a brief moment then pour through a strainer into the heat- resistant and freezer-safe container.

3. Store the containers of oil in the refrigerator. The oil should be used within a month, because it contains no preservatives.

4. Freeze the leftover cake of mash to reheat at a later time for the remaining oil. This cake of mash can also be used for bird food.

Tags: cake mash, Make Your, Make Your Sunflower, will need

Identify Genetically Engineered Vegetables

Genetically Engineered (GE) vegetables have been the topic of controversy for many years. The Food and Drug Administration feels that they are safe, even in light of cases showing severe food allergies in individuals who had none before consuming GE foods. There are no regulations on labeling for these foods that they look just the same as their traditionally-grown counterparts. Use these steps to learn identify them at your supermarkets and local farmer's market.

Instructions

1. Ask. It really can be that easy. Ask the person you are purchasing your vegetables from if they carry or grow GE vegetables. They should have no problem telling you which is which from their own farm or stand.

2. Look at the code. All foods have a PLU or UPC code on them in the supermarket. Vegetables are no different. If the vegetable is sold individually, look for the sticker on the vegetable itself. If the five digit number starts with an "8", it is genetically engineered.

3. Check the tag wrapped around vegetables sold as a bundle, such as green onions or radishes. If the five digit number starts with an "8", it is genetically engineered.

4. Read the UPC. For vegetables that are sold in a bag, such as potatoes, there is a standard Universal Product Code (UPC) or bar code on the packaging. If the number starts with an "8", it has been genetically engineered. If you are unsure about any vegetable you find in the supermarket, ask your cashier. She has the same information and can interpret the code properly for you.

Tags: genetically engineered, number starts, number starts with, starts with, digit number, digit number starts, five digit

Good Marinades For Shrimp

Use larger shrimp if you are serving them as a main entr e.

Making marinades at home is a simple way to liven up dull ingredients. Marinades for shrimp not only add flavor, they also help to keep the shrimp juicy during cooking. Most marinades use an acid, such as lemon juice, vinegar or lime, as a base to break down the meat, making it juicier and tender. Use your imagination when mixing together a marinade, because the possibilities for flavor combinations are endless. If you use peeled shrimp, devein the shrimp before placing in the marinade.

Lemon Garlic Marinade

This marinade has a flavor similar to shrimp scampi.

Lemon and garlic are a classic flavor combination for shrimp. The citrus and acidity from the lemon cuts through the richness of the shrimp, while the garlic adds a savory flavor. Mix together 4 tbsp. lemon juice, 2 tbsp. olive oil, a diced tomato, salt, pepper and 2 tbsp. chopped fresh parsley. Add the shrimp to the marinade and set aside for at least 30 minutes. This marinade complements pan-fried shrimp. You can also add red pepper flakes to the marinade if you want spice.

Chile and Lime Marinade

Jalapeño gives this marinade a kick.

For a spicy marinade, mix 2 tbsp. olive oil, five cloves of crushed garlic, half of a jalapeño pepper, finely minced, a handful of chopped chives, 1 bunch chopped cilantro and the juice from one lime. Season the shrimp with rock salt and add to the marinade. After 30 minutes, remove from the marinade and grill until the shrimp turn opaque.

Ginger Soy Marinade

This marinade blends Asian-inspired flavors with a hint of spice. Peel and chop two large shallots, four cloves of garlic and a 1-inch piece of fresh ginger root. Place the ingredients in a blender. Measure 3/4 cup soy sauce, 1/2 cup freshly squeezed lime juice, 2 tbsp. sugar, 1 tsp. black pepper and 1/4 cup peanut oil into the blender. Blend until you have a thick marinade. Pour the marinade over 2 lbs. cleaned shrimp and marinate at room temperature for 20 minutes. Cook the shrimp on a grill.

Honey Lime Marinade

This marinade brings together a number of flavors, including sweet, acidic, spicy and savory. Use this marinade as a substitute for jarred barbecue sauce, which will mask the delicate flavors of the shrimp. Mix together 1 small shallot, finely diced, the juice of two limes, 2 tbsp. freshly chopped cilantro, 1 tbsp. honey, 2 tsp. Thai red chili, 1 tbsp. vegetable oil and 1 tbsp. peanut oil. Use this marinade with jumbo shrimp or tiger prawns that have been peeled and deveined. Pour the marinade over the shrimp in a non-reactive bowl (plastic or glass) and cover with plastic wrap. Place the shrimp in the refrigerator for 30 minutes to one hour. Cook the shrimp in a hot pan until they turn bright pink.

Tags: This marinade, Marinade This, Marinade This marinade, this marinade, chopped cilantro, Cook shrimp

Peking Duck Restaurants In Houston Texas

The Houston area plays host to various restaurants which serve Peking duck.

Peking duck, a dish made famous in Northern China, traditionally features the duck dressed in hoisin sauce, scallions and served wrapped in a hot bun or thin pancake. Various restaurants in Houston, Texas serve Peking duck although some may offer variations using ingredients commonly found in European or American cuisine.

Brasserie Max & Julie

Residing near the University of St. Thomas, Brasserie Max & Julie offers a casual interior complete with white cloth covered tables, wooden bistro chairs, cherry wood ceilings and a large wine rack. The menu features standard French fare, including fresh pate, assorted cheese plates and grilled meats topped with such sauces as Bearnaise or Hollandaise. The restaurant also offers half a Peking duck dressed in honey and lavender. Dessert items include sorbets, lemon tarts and souffles.

Brasserie Max & Julie

4315 Montrose St.

Houston, TX 77006

713-524-0070

maxandjulie.net/Brasserie/Home.html

TAN TAN Restaurant

Situated in Houston's Chinatown district, TAN TAN Restaurant offers a relaxed environment outfitted with brightly colored walls and lighting. The menu offers more than 300 Chinese and Vietnamese dishes, including various noodle soups, pan fried noodles, char grilled meats with crushed rice and curry items. TAN TAN's Peking duck features scallions and hoisin sauce, served alongside a sampling of steamed buns. The extensive drinks and dessert menu includes fruit smoothies, hot and cold teas, and shaved ice topped with different flavors.

TAN TAN Restaurant

6816 Ranchester Drive

Houston, TX 77036

713-771-2668

tantanrestaurant.com

Masraff's

Houston's bustling Galleria region, located near the city's massive shopping center, plays host to Masraff's, an upscale restaurant serving a combination of American and European cuisine. Visitors dine amidst one of five upscale dining halls outfitted with minimalist and classically modern furnishings. The menu offers Peking duck served with sweet potato hash and apple bacon. Additional dishes include herb roasted filet mignon, flat iron seared rack of lamb and garlic Hawaiian swordfish. For dessert, guests can choose from such samplings as fried banana split, roasted pear creme brulee and triple berry bread pudding.

Masraff's

1753 Post Oak Blvd.

Houston, TX 77056

713-355-1975

masraffs.com

Tags: Peking duck, Brasserie Julie, duck dressed, grilled meats, hoisin sauce, Houston Texas

Use A Standard Wine Opener

The standard wine opener, or cork puller, will require arm strength and patience to use.

There are many wine openers on the market ranging from automatic openers to openers that operate on one pull of a lever. This has left many wine drinkers discouraged from using the standard wine opener, also referred to as a cork puller, because it requires arm strength and more patience. This article will help reacquaint everyone with the standard wine opener.

Instructions

1. Remove foil or covering from the top of wine bottle, exposing the top of the wine cork.

2. Place the sharp end of the wine opener on the center of the wine cork.

3. Push down on the cork with the wine opener while twisting the wine opener clockwise. Continue twisting until the spiraled section of the wine opener has completely dug into the cork.

4. Firmly pull the wine opener to remove the cork while gently twisting the wine opener clockwise and counter clockwise to help.

5. Remove the cork from of the wine opener by twisting the cork clockwise on the wine opener.

6. Save the wine cork to re-cork the wine bottle if there is any left after drinking. This will keep air out of the bottle and keep your wine fresh.

Tags: wine opener, standard wine, standard wine opener, wine cork, wine opener, cork puller

July The 4th Ideas For Angel Food Cake

Patriotically decorated pastries are perfect for Independence Day.

The Fourth of July is a holiday that celebrates the United States' independence. It is often celebrated with fireworks, parades and barbecues. Red, white and blue decorations highlight the patriotic festivities. Serve an American-themed angel food cake at your holiday event. Add decorations to the top of your cake to celebrate the holiday or bake a specially colored cake to match the American flag.

Berry Flag Theme

Make an American flag using frosting, blueberries and strawberries. Frost a baked angel cake with white icing. Fill the upper left-hand portion of the top of the cake with blueberries. Make horizontal stripes using whole or sliced strawberries. The final product should look like an American flag. You can also use white icing, blueberries and strawberries to make a festive red, white and blue angel food cake without replicating the flag. Simply distribute the toppings as you see fit.

Toothpick Flags

Add tiny American flags to the top of your angel food cake. These toppers consist of a paper flag affixed to the top of a toothpick. These decorations are available at craft stores or specialty food stores. You can also make your own by drawing and coloring small flags on paper and then taping or gluing them to the top of regular toothpicks. Plant the flags around the top of your cake for a simple and easy festive touch.

Food Coloring Cake

Add food coloring to your angel food cake batter. Prepare your cake batter normally, then evenly distribute it to three separate dishes. Stir a few drops of red food coloring into one dish and a few drops of blue food coloring into the second dish. Leave the third dish plain. Choose one of the batters to spoon into the cake pan first. Make sure the entire bottom of the pan is covered. Choose a second batter to cover the first. Top it off with the final batter. Bake the cake as you would regularly. The finished cake will be patriotically colored.

Sparklers

Put a few 8- or 10-inch sparklers on the top of your finished angel food cake. This festive touch creates a presentation that matches the fireworks that typically accompany the Fourth of July. Don't put on too many sparklers; they can create small black specks that are nontoxic but might be visible and bothersome if too many land on your cake's frosting. Be safe in handling the sparklers and extinguish them once the cake is presented and ready to eat.

Tags: angel food, food cake, your cake, American flag, angel food cake, food coloring

Transport Fresh Salads

A salad is a welcome addition to a party buffet.

Pasta, potato or composed, a salad is a welcome addition to any picnic, potluck or party. Once you make the effort to prepare a delicious salad, ensure it arrives fresh and favorable by transporting it the best way. Depending on the ingredients, some salads remain fresh without refrigeration. Salads with dairy or protein require extra attention.

Instructions

Composed Salads

1. Spinach and baby greens make a salad stand out.

Prepare the ingredients for the salad -- chop, slice or dice the ingredients as appropriate. Tear lettuce by hand rather than cutting with a knife as this helps keep the lettuce from turning brown.

2. Combine all ingredients -- except for any tomatoes and dressing -- and place in a storage container or serving bowl. Cover bowl with lid, foil or plastic wrap. If the salad will not be served within the hour, keep all ingredients in separate storage bags and combine before serving. This helps ensure the salad stays crisp.

3. Place tomatoes in a separate storage bag or container to ensure the liquid they give off does not make the lettuce soggy. Add tomatoes to the salad right before serving.

4. Oil and vinegar dressings are best added right before serving.

Make dressing, pour into jar and cover jar tightly with lid. If the dressing contains dairy, such as bleu cheese, sour cream or mayonnaise, transport it in a refrigerated lunch pack. Alternatively, use freezer packs or frozen gel packs to keep the dressing chilled in a nylon lunch bag. If the dressing is dairy-free, keeping the dressing cool is not required. Add any type of dressing right before serving to ensure optimum freshness.

Pasta Salads

5. Prepare pasta salad according to recipe, including the dressing. If the salad will be served within the hour, there is no need to keep dairy ingredients -- such as feta or parmesan cheese -- separate. If the salad will be served longer than an hour from preparation, store cheese in another container and add prior to serving.

6. Try colored or uniquely shaped pasta in salads.

Place pasta salad in storage container or bowl, and cover with lid, foil or plastic wrap.

7. Place the salad in a nylon bag, cooler or ice chest. Keep chilled with ice or frozen gel packs until ready to serve.

Protein and Dairy Salads

8. Popular at picnics, mayo-based potato salad should never be served warm.

Make the salad according to recipe, including any cooked protein -- such as ham, hard-boiled eggs or tuna. If the salad will be served within two hours, also add any dairy -- such as mayonnaise. If it's longer than two hours before serving, keep the dairy in a separate container and blend in shortly before serving the salad. This ensures the salad is fresh-tasting and moist.

9. Scoop the salad into a storage container or bowl and cover. Transport salad -- and dressing, if separate -- in a nylon bag, ice chest or cooler.

10. Keep salad chilled with ice or frozen gel packs, at 40 degrees, for no longer than two hours.

Tags: before serving, salad will, salad will served, storage container, will served, frozen packs, longer than

Roast Brussels Sprouts

"Brussels Sprouts" and "delicious" are considered by most to be mutually exclusive terms. Who doesn't have childhood memories of stinky, mushy boiled Brussels sprouts and the ensuing arguments when we refused to eat them? Roasting the tiny cabbages renders them sweet, salty and crispy, a far cry from the Brussels sprouts of our youth. For proof positive, try this method.

Instructions

1. Select between one and two pounds of fresh Brussels sprouts that are similar in size. Rinse and pat dry on paper towels, and then remove any yellowed outer leaves. Trim the stem close to the base of each Brussels Sprout.

2. Preheat the over to 400 degrees F. Line a large jelly roll pan with parchment paper or aluminum foil, shiny side down.

3. Put the Brussels sprouts in a large bowl. Drizzle them lightly, with a few tablespoons of extra virgin olive oil, just enough to coat. Add several generous twists of freshly ground pepper. Squeeze one of the lemon pieces over the Brussels sprouts and lightly toss.

4. Turn the Brussels sprouts out onto the lined jelly roll pan. Sprinkle with a generous amount of Kosher salt. Gently shake the pan to roll the Brussels sprouts around in the salt. Squeeze another lemon wedge over the Brussels sprouts and then shake the pan again to get more salt on the them.

5. Roast in the oven for about 40 minutes. Shake the pan periodically to brown the Brussels sprouts evenly. Remove from the oven when they are brown and crisp outside and tender inside. Sprinkle with more Kosher salt. Serve right from the oven, although roasted Brussels sprouts are tasty at room temperature as well, as a side dish or as a snack.

Tags: Brussels sprouts, Brussels sprouts, from oven, jelly roll, Kosher salt

Meat Slicer Tips

Meat slicers provide a convenient and smooth way of slicing cheese, meat, vegetables, bread and fruits. Medium or economy slicers (used in home kitchens) generally have 8-inch to 14-inch blades. Heavy duty or commercial slicers have 12-inch to 14-inch blades, which are normally used in meat shops, delis, grocery stores and restaurants.

Exercising Caution

The United States Department of Labor views commercial meat slicers as dangerous, according to Food Service Warehouse. To safely operate a meat slicer always read the manufacturer's instructions and safety guidelines before use, avoid distractions while slicing, push the food in the slicer using tampers or pushers and keep the blade in place using the locking features when the slicer is not in use. Further, do not reach across the blade while slicing, position and secure the meat properly into the slicer before you begin slicing and set the calibration (position) back to zero to switch off the slicer after use.

Slicing Meat

Slice boneless meats. For ultra thin slices of meat and cheese, chill the foods properly before slicing. Do not slice fully frozen foods with the slicer; the slicer should penetrate the foods with considerable ease. Slowly shift the food carriage forward, putting consistent pressure on it. Partially freeze meats with an unbalanced texture, such as raw steak.

Other Foods

Ensure that fruits (except tomatoes) are seedless. Partially freeze foods with an unbalanced texture, such as fish. Reduce the length of hefty foods such as slab bacon or roasts to avoid their hanging over the end of the slicer carriage. Slice bread at room temperature. When slicing soft foods, damp the blade using a water spray or a sponge to minimize friction between the food and the blade.

Cleaning

Clean the meat slicer after each use. Unplug the unit and dismantle all cutting attachments. Use soap and hot water to wash the attachments and rinse with hot water. Follow the manufacturer's cleaning instructions to clean the blade and the body of the slicer. Always wear cut-resistant gloves while cleaning.

Buying a Slicer

If you are thinking of buying a slicer, consider three things: menu, business volume and food size. If you are using the slicer for low volume work, a compact or economical slicer is sufficient. For high-volume slicing, a heavy duty slicer is best. When purchasing heavy duty slicers, compare warranties and additional features, because two similar heavy duty slicers might have warranties or other features that vary slightly.

Tags: foods with, heavy duty, 14-inch blades, duty slicers, heavy duty slicers