What Kind Of Chocolate Should Be Used In A Chocolate Fountain

Chocolate Fountain

Chocolate fountains melt solid chocolate and keep it warm enough to remain liquid as it flows through the fountain. These eye-catching centerpieces present chocolate fondue in a new fantastical manner. Skewers are used to hold fruit chunks or cake pieces under the flowing chocolate.

Choosing chocolate

Whether it's white, milk or dark chocolate, it's important that the flavor of the melted chocolate be appealing to the palate. The fountains can use any type of chocolate that can be melted, but couverture chocolate, typically used as a coating by chocolatiers, will yield the best result. Still, if the guest of honor's favorite is Hershey's Kisses, those can be used in the fountain, with the addition of oil as explained below.

Preparing chocolate for a chocolate fountain

The amount of cocoa butter in the chocolate used is important. Couverture has between 36 and 39 percent cocoa butter, and it feels smooth and silky in the mouth. This type of chocolate only needs to be slowly melted in a double boiler before being added to the fountain. Chocolate bars and chips for eating and baking have between 25 and 33 percent cocoa butter, and these will require additional fat to give them a feel similar to that of couveture. Typical eating chocolate (which has less than 32 percent cocoa butter) will need one cup of neutral-flavored vegetable oil added to every five pounds of chocolate used.

Using and cleaning chocolate fountain

The melted chocolate is placed into the reservoir of the fountain and the machine is turned on. It will cycle the chocolate through the fountain until the unit is turned off. Replacing the chocolate inside the fountain is unnecessary as long as the chocolate still has the same sheen and coloring as when it was put into the fountain freshly melted. Depending upon the model, most of the parts can be put into the dishwasher and dried, but the electric base should be soaked with hot water and rinsed before drying and reusing.

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Make Chinese Duck Sauce

Duck sauce with peking duck

There is no duck in Chinese duck sauce. It is the traditional sauce eaten in America with Peking duck, spread on the pancake before filling it with duck and green onions. It is probably an American substitution for the fermented sweet bean sauce served in China.This smooth, chutney style Chinese-American condiment is also known as plum sauce. It is similar to Hoisin sauce, but lighter and fruitier. It is a classic mix of sweet, sour and hot flavors, but it is also very complex with its fruit and spice base. It also makes a delicious dip served with spring rolls, egg rolls or Chinese dumplings. Read on to learn make Chinese duck sauce.

Instructions

1. Combine plums, apricots, 1 1/4 cup vinegar and water in sauce pan. Cook over moderate heat for five minutes. Reduce heat and simmer uncovered for 15 minutes.

2. In a separate pan, combine 1 cup vinegar, sugars and lemon juice and boil for 10 minutes.

3. Combine the first two mixtures with the lemon and orange peel, ginger, onion, chile, garlic, salt, mustard seed and cinnamon. Simmer over low heat for 45 minutes to an hour, stirring occasionally. The sauce will become a dark golden brown.

4. Remove cinnamon. Puree mixture in blender or food processor. Rub through coarse sieve if desired.

5. Return to pot and simmer until thick. Transfer to sterilized, lidded containers, cap loosely, and let cool to room temperature.

6. Tighten caps and let stand in dark at least two weeks.

Tags: Chinese duck, Chinese duck sauce, duck sauce

Make Pumpernickle Bread

Make Pumpernickle Bread

There's nothing like sitting down on a cold, miserable day to a steaming mug of beef barley soup and a piping hot slab of crusty, freshly baked bread slathered with butter. This hearty pumpernickel bread is perfect for such a lunch. Try toasting it and topping it with peanut butter. Firm and bursting with flavor, the secret ingredient is strong coffee.

Practically fool-proof, this bread machine pumpernickel actually turns out even better when you use the whole wheat setting and the rapid bake cycle.

Instructions

1. Measure carefully and add to the bread machine pan 1 cup rye flour, 1 cup whole wheat flour, 1½ cups bread flour, 2½ Tbsp. cocoa, 2 Tbsp. nonfat dry milk, and 1 Tbsp. caraway seeds.

2. Brew 1 1/8 cups of strong coffee and dissolve 1/3 cup of molasses in it. Let it set; cool it to a temperature similar to that of bath water.

3. Add the cooled coffee and 1½ Tbsp. butter to the bread machine pan.

4. Close the bread machine's lid and put 3 tsp. instant dry bread yeast in the yeast dispenser.

5. Set the machine to bake a large whole wheat loaf with light crust. Select the rapid bake cycle if you have that option and start the machine.

6. Remove the pumpernickel bread from the machine per the manufacturer's instructions. Cool it on a wire rack for at least 1 hour before slicing. Store the loaf in a plastic bag for up to 5 days.

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Make Weight Watchers Macaroni And Cheese

Homemade macaroni and cheese can be a diet killer full of fat and calories. However, you can easily make a delicious and healthy weight watchers version of macaroni and cheese to soothe your cravings without ruining your diet. Learn make weight watchers four cheese macaroni and cheese so you can enjoy for your favorite comfort food without all the calories. This is a 7 points weight watchers macaroni and cheese recipe.

Instructions

1. Cook the macaroni in salted water following package instructions until it is al dente. Drain the macaroni and set on the side. Preheat oven to 350 degrees and spray a 3 quart casserole dish with no calorie cooking spray to get started making weight watchers macaroni and cheese. You are now done with the prep work for cooking your weight watchers macaroni and cheese.

2. Melt the butter over medium high heat in a saucepan. Slowly add the flour, (you are making a rue), and stirring constantly. Then cook the mixture for about 3 minutes making sure it doesn't burn. next, slowly whisk in milk until it is completely integrated into the flour mixture. Next, stir in onion, paprika and bay leaf. Follow by simmering for 15 minutes, stirring frequently. Then remove from heat. You are halfway through creating the cheese sauce for your weight watchers macaroni and cheese.

3. Next, to finish the cheese sauce for your weight watchers macaroni and cheese, add the blue cheese with two-thirds of both types of cheddar cheese in saucepan. Add salt and pepper to your liking. Now add in the macaroni. Then, pour half of macaroni mixture into your casserole dish and sprinkle with the rest of the cheddar cheeses. Next, pour in the other half of the macaroni mixture and sprinkle with Parmesan cheese. Bake for 30 minutes to finish your weight watchers macaroni and cheese. This should make 9 servings. Each serving has 7 points and is well worth it! Enjoy your weight watchers macaroni and cheese!

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Good Homemade Wine

Homemade wine is not limited to just grapes. Wine can be made from a plethora of fruits, flowers and vegetables. Wine from plums, peaches, blackberries, cucumbers and zucchini can be made from the harvest of your garden or orchard. Making wine at home is not at all difficult and requires very little equipment. Brew shops in most cities have wine-making kits available that include everything needed except the fruit and the yeast. If a kit isn't available, a large crock or stockpot will serve as a brew vessel just fine.

Dandelion Wine

Pick three quarts of dandelion flowers in the morning. Remove the stalks and as much of the green petals as you can without damaging the flowers. Place the flowers in your brewing vessel. Measure 1 gallon of water and remove 1 pint from this measure and set aside. Bring the remaining water to a boil. Pour the water over the flowers and cover with a lid or cotton sheet. Allow the pot to sit for two days, stirring the mixture once or twice a day. Pour the mixture into a large pot and bring to a low simmer on the stove. Add 1 pound of golden raisins and 3 pounds of sugar. Boil for one hour, stirring to dissolve the sugar. Pour the mixture back into the brew vessel and allow to cool. Once cool add 1 package of wine yeast (white wine or champagne yeast works best) and stir. Cover and allow the wine to work for 30 days. Use food grade plastic tubing to siphon the wine into jars or bottles that have screw-on caps. Let the wine age for 6 months before drinking.

Blackberry Wine

Pick 6 pounds of fresh, ripe blackberries. Rinse the berries to remove any dirt or debris. Use a potato masher to crush the berries and release the juice. Put the berries and juice into your brewing vessel. On the stove top, bring 1/2 gallon of water to a boil and add 4 pounds of sugar. Stir until the sugar dissolves into the water. Pour the sugar water over the blackberries. Add 1/2 gallon of fresh, cold water and stir. Add 1 package of red wine yeast. Cover the brew with a clean cotton sheet, cheesecloth or the lid that came with your brew kit. Allow the wine to ferment for 30 to 45 days or until the surface no longer has bubbles. Siphon into bottles and cap. The wine is ready to drink or can be aged for 3 to 6 months before being served.

Peach or Plum Wine

Wash 6 pounds of peaches or plums. Cut the fruit into quarters and remove the pit. Do not peel the fruit. Place the fruit in a large stockpot and simmer for 1 hour over medium-low heat to help the fruit release its juice. Use a potato masher to help with this process. Pour the fruit and juice into the brewing vessel. Bring 1/2 gallon of water to a boil and add 5 pounds of sugar. Stir until the sugar is completely dissolved. Add the sugar water to the brew vessel and allow the mixture to cool to room temperature. Add 1 package of white wine or champagne yeast to the mixture. Cover and let ferment for 30 to 60 days until all signs of fermentation have stopped. Bottle the fruit wine and age for 3 to 6 months, if desired.

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Prepare Sea Scallops

Sea scallops

Sea scallops are a light, mild seafood that you can prepare in a variety of ways and eat alone or in salads, pastas, stews and sauces. You also can combine them with other meats (wrapped in bacon, for example).

Though they're often served in high-calorie, high-fat creamy sauces or lots of butter, you can prepare sea scallops healthfully and enjoy them with nothing more than fresh lemon juice, parsley, salt and pepper. They're also delicious battered and deep fried.

Instructions

Sauteed Scallops

1. In a skillet on medium heat, melt butter and add an equal amount of olive oil (just enough when combined to generously cover the bottom of the pan).

2. Carefully place scallops in the pan and turn after one minute of cooking. Cook until the scallops are no longer translucent (about two minutes, maybe less).

3. Remove from skillet and sprinkle with fresh lemon juice, salt, pepper and fresh parsley.

Poached Scallops

4. Fill a large skillet with enough water to cover the scallops; add whole herbs if desired. Bring water to a simmer.

5. Add scallops and simmer until tender (about three to five minutes). Remove and discard the herbs.

6. Remove the scallops and serve with fresh lemon juice, salt, pepper and chopped parsley.

7. If desired, reduce the liquid left over in the skillet by boiling it. Spoon this on top of the scallops.

Grilled Scallops

8. Heat grill to medium heat and arrange grill rack 4 to 6 inches above the coals.

9. Skewer scallops. Brush with olive oil and place on grill.

10. Grill each side just a couple minutes. Carefully remove scallops from skewers and enjoy.

Deep-Fried Scallops With Tempura Batter

11. Whisk together 1 cup all-purpose flour, 1/2 teaspoon salt and 1/8 teaspoon pepper.

12. In separate bowl, whisk together 1 egg and 1 cup cold water.

Add the flour mixture to the egg mixture, beating with a fork. Batter will be lumpy.

13. Make sure scallops or scallop pieces are dry enough to hold the batter.

Dip scallops into batter and immediately drop into the oil of a prepared deep fryer. Do not add so many scallops at once that they are crowded.

14. Using tongs, turn each once and cook no longer than 2 minutes. Remove scallops from fryer and drain on paper towels before serving.

Tags: fresh lemon, fresh lemon juice, lemon juice, salt pepper, juice salt, juice salt pepper, lemon juice salt

Keep Lettuce After Washing

Dry lettuce thoroughly before storing it.

A salad with lunch or dinner -- or both -- is a great way to increase your vegetable intake and meet the daily minimum recommendations for fruits and vegetables. But, people often find that their lettuce goes limp and soggy or browns several days after it is washed and stored. You can prevent that with a few simple steps. While preparing for storage, be sure that you wash your lettuce in ice-cold water, which helps restore any lost crispness.

Instructions

1. Place washed lettuce in a salad spinner and spin it thoroughly. Dry lettuce leaves will keep several days longer.

2. Dry the lettuce gently with paper towels in the absence of a spinner. Lay down several sheets of paper towels that are still connected. Lay the lettuce leaves on the paper towels and roll up the paper towels, similar to rolling up a sleeping bag. Unroll the paper towels and blot individual leaves gently, if necessary, to remove any remaining water.

3. Place three dry sheets of paper towels, still connected, on the counter and lay the dried lettuce leaves on them. Roll up the paper towels very loosely, ensuring that you don't crush the lettuce leaves.

4. Slide the bundle into a gallon-sized resealable plastic bag. Press out air from the bag with your hand and seal it.

5. Store the lettuce in the refrigerator, unrolling the paper towel and removing leaves as needed. Press out air from the bag each time you reseal it. The lettuce should last for about a week.

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Home Can Venison

Fresh venison meat can be canned using hot or cold pack methods.

Canning is a traditional method of preserving venison and other meats for future use. According to Martin Bucknavage, senior extension associate in food science at Penn State University, the canning process tenderizes otherwise tough cuts of meat while diminishing the strong, gamey flavor associated with deer meat. Using a pressure canner is essential when canning meats, especially game, because meats are naturally low in acidity and must be heated to at least 240 degrees to kill bacteria. Always ensure all materials or equipment used in the canning process are clean and in working order.

Instructions

Hot Pack Canned Venison

1. Rinse the venison and remove any bones or connective tissue. Using a sharp knife, cube or slice the meat into pieces small enough to fit easily into the canning jars.

2. Heat the large pot on medium heat and add the venison and enough water to barely cover the meat. Cover the pot and let the meat simmer until barely pink in the center, stirring occasionally. Remove the venison from the heat, keeping it covered to stay warm.

3. Measure 1 tsp. of salt into the bottom of each quart-sized canning jar, or 1/2 tsp. of salt per pint. Pack the cooked meat evenly into all the jars being used. Using the funnel, evenly distribute the meat broth into every jar. There should be at least 1 inch of space left between the meat and the top of each canning jar.

4. Wipe the jar rims with a clean, damp cloth to remove any spills. Secure and seal the lids and place the jars into the pressure canner, trying not to let them touch each other. Process according to the manufacturer's directions.

5. Allow the canner to cool naturally after processing and before removing the jars. Use the kitchen tongs or jar lifter to move the cooled jars to a flat surface and allow them to cool at room temperature for another 12 hours. Check the jars to make sure the seals are intact, wipe them dry and store in a cool, dry location.

Cold Pack Canned Venison

6. Clean and slice or cube the fresh venison into bite-sized pieces.

7. Add 1/2 to 1 full tbsp. of salt to each jar according to jar size (pint or quart) and pack the raw meat into each jar to within 1 inch of the top.

8. Place the jars into the pressure canner and process according to manufacturer's directions.

9. Allow the process canner to cool before removing the jars with a jar lifter or kitchen tongs. Place the jars on a flat surface and allow them to cool at room temperature for another 12 hours.

10. Check the seals on the cooled jars, wipe off any excess moisture with a clean, damp cloth and store in a cool, dry location.

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Incorporate Veggies Into A Healthy Breakfast

Want to power up your breakfast? Add veggies!

Think vegetables are just for lunch and dinner? Think again. There are lots of ways to incorporate healthy, delicious veggies into your breakfast.

Instructions

1. Make a slammin' scramble. The easiest way to get veggies into your breakfast is to make a veggie scramble. First, saute onion and garlic with a little olive oil in a skillet. Then add your favorite veggies such as asparagus, broccoli, red and green peppers or chopped spinach. Saute until tender. While they cook, crack two eggs per person into a bowl and scramble. Add to the veggies, and cook over medium, moving gently, until they are done.

2. Add color to your home fries. Instead of just potato homefries, add cubes of sweet potatoes or winter squash. You can also add sauteed peppers or spinach to boost their flavor, nutritional value and color.

3. Think omelets. Veggies make any omelet a treat. They are also a great way to use up leftover cooked vegetables from dinner. Sliced mushrooms, diced tomatoes, chopped kale, peppers, and broccoli all are perfect fillings for omelets.

4. Start the day with salad. Why not? These days, small green salads are found as a side dish on brunch plates in some of the trendiest restaurants. They pair wonderfully with eggs and toast. Try making a simple salad of mixed mesclun greens dressed with a red wine vinegarette.

5. When it comes to toast, veggies are jammin'. Instead of topping your toast with butter and jam, try cream cheese tomato, and fresh spinach. This breakfast gives you a hit of protein, fiber and veggies that will get your day off to a good start.

6. Don't forget the juice. Instead of OJ, why not have a glass of vegetable juice. Many juice brands offer veggie juices that are powerful shots of minerals and vitamins. Just be careful to check the label--just a glass of some of these juices contains more sodium than you need all day. If you have a juicer, you can make your own juice. The possibilities are endless, but some good combos are beets, carrots and celery; tomato, carrot and spinach; and cucumber, parsley lemon.

Tags: your breakfast, into your, into your breakfast, veggies into your

Remove A Champagne Cork

Try not to agitate the bottle to create less of an eruption.

When most people consider remove a champagne cork, they often think the only way is to have the cork shooting out of the bottle with a loud pop and the champagne erupting in a miniature geyser. Though amusing and considered the traditional method, the proper way of removing a champagne cork is less spectacular, but safer. It also helps to keep the champagne from losing some of its effervescence.

Instructions

1. Make sure the champagne is properly chilled before opening. The ideal serving temperature for champagne is 42 degrees Fahrenheit to 45 degrees Fahrenheit. Also, try not to agitate or shake the bottle to prevent the gases from expanding and erupting in a geyser when you remove the cork.

2. Remove the foil and metal cage by twisting the coiled extension of the cage counter-clockwise until it is loosened. Point the bottle away from you and remove the cage carefully. Depending on the gas pressure in the bottle, corks have been known to pop out when the cage has been loosened or removed.

3. Grip the cork with a cloth napkin and wrap a kitchen towel around the champagne bottle. Slowly twist the bottle in one direction while firmly gripping the cork. The idea is to twist the bottle, not the cork. Point the bottle away from yourself and others in case the cork shoots out.

4. Continue twisting the champagne bottle until the cork pops out. Though not as much fun, this method will usually result in a softer pop, but will prevent the champagne from erupting and losing some of its effervescence. It will also keep the cork from becoming a projectile and shooting across the room.

Tags: away from, bottle away, bottle away from, champagne bottle, champagne cork

The Best Way To Store Fruitcake

Fruitcake is often served with tea.

A form of fruitcake was made with pomegranate seeds in ancient Roman times and with honey, fruit and spices during the Middle Ages. Crusaders and hunters on long journeys reportedly took the heavy cake with them to sustain themselves. In the early eighteenth century, fruitcakes, called "plum cakes," were outlawed in Europe because they were said to be sinfully rich. By the Victorian era in the nineteenth century, fruitcake was a regular appearance at teatime. Today, fruitcake is a traditional Christmas food. store the cake depends on how long you wish to keep it before eating.

Instructions

1. Cover the fruitcake with plastic wrap or put it in a ziplock plastic bag and keep at room temperature, if you want to store it for less than one month. If you need to store for a longer period, proceed to Step 2.

2. Cover with tin foil, plastic wrap or a plastic bag and keep it in the refrigerator if you want to store it for less than six months. If you want to store it for longer, proceed to Step 3.

3. Wrap the fruitcake tightly in aluminum foil, plastic freezer wrap or put it in a heavy-duty freezer bag and freeze. For best results, you can store the cake for up to one year. However, you can keep it safe indefinitely if it is kept at a constant temperature of 0 degrees Fahrenheit.

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Ginger Beer

About Ginger Beer

Ginger beer is a brewed alcoholic drink that uses ginger as its defining ingredient, hence the name. It is one of the most misunderstood beer types of the world because of nominal relations to other drink varieties.

Identification

The process of brewing and fermentation is similar to lager beers, only ginger, sugar, tartar, yeast and water are used--rather than wheat, barley and hops. The result is a very distinct ginger flavor that's zesty, and almost spicy. The color is more akin to lemonade than beer.

Features

Ginger doesn't lend itself as well to fermentation as wheat, which leads to lower alcohol counts. Typical ginger beer is in the 2 to 3 percent alcohol range, although several brands claim 5 to 7 percent. The fermentation process is less stable for ginger beer, so the drink is bottled before fermentation is completed.

Geography

Ginger beer has come to be associated with Jamaica, where ginger is popular and British heritage remains; ginger beer was very popular in the British empire. Dark and Stormy, a cocktail that contains ginger beer and rum, allegedly hails from Jamaica.

History

The first commercially-recorded ginger beers appeared in England around the mid 18th century. They became widespread over the next hundred years or so, but never attained the success of other beers. After the popularity of soda fountains faded in the early 1960s. both ginger beer and its root beer relatives became relatively obscure.

Benefits

Like other drinks containing ginger, ginger beer has healing and medicinal properties, and may combat infections and colds.

Misconceptions

Ginger beer is often confused with ginger ale, a non-alcoholic soft drink that uses far less ginger and simpler ingredients. Unlike ginger beer, ginger ale is produced in large quantities by Canada Dry and Schweppes. The two beverages have very little in common.

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Oster Rice Cooker Directions

Cook a variety of rice types in the Oster rice cooker.

Rice is one of the most difficult foods to cook perfectly using traditional stovetop methods. Just ask anyone who has served mushy or burnt rice. The solution is to use a specialty rice cooker, such as the one from Oster. These appliances steam whole grain rice in just over half an hour and they shut off as soon as the rice is cooked. The result is that your rice will be the proper texture every time you make it. The Oster rice cooker comes with its own measuring cup which is equal to three-quarters of a traditional measuring cup. Use only the cup included with the appliance for portioning out the rice. All uses of cups below refer to the rice cooker's measuring cup.

Instructions

1. Measure one measuring cup of raw brown, basmati or sushi rice per two cups cooked. Use two cups Jasamine or long grain raw rice or three cups risotto rice for making two cups of cooked rice. Pour the rice into a colander.

2. Rinse the rice under running water to prevent the cooker from boiling over. Skip this step if making risotto or you want the extra starch in your rice such as for making rice pudding.

3. Pour the rinsed rice into the bottom of the rice cooker cooking insert.

4. Add water over the rice. Use the measuring cup to measure out 1½ cups of water for basmati rice, two cups and two tbsp. for brown rice and one cup of water for any other type of rice to make two cups of cooked rice.

5. Push the cooking insert into the Oster rice cooker directly over the heating element. Twist and push down the insert until it locks into place.

6. Close the lid and plug in the rice cooker.

7. Press the power button to begin cooking.

8. Stir the rice after 15 minutes, close the lid and wait for another 15 to 20 minutes for the rice to finish cooking. The red cooking light will go out and the yellow warming light will go on. The warming cycle will shut itself off after 15 minutes.

9. Stir the rice once more before serving.

Tags: rice cooker, cups cooked, Oster rice cooker, after minutes, cooked rice

Make 3 Summer Rum Drinks

Rum, mint and lime juice are the main ingredients in mojitos.

Rum, which is made from sugarcane and molasses, is the main ingredient in numerous summer drinks. Create a tropical atmosphere while laying on the beach or in your backyard this summer with fruity drinks such as the Bahama mama and banana daiquiri ,or enjoy a cool and refreshing Mojito while barbecuing with friends and family. Each of these three summer rum drinks are easy to make and only require only a few ingredients besides rum.

Instructions

Bahama Mama

1. Put a Collins glass or highball glass in the freezer for about one hour to chill. Both glasses are ideal for Bahama mamas since a collins glass holds 10 to 14 oz and a highball glass holds 8 to 12 oz.

2. Fill a cocktail shaker with ice. A cocktail shaker is a device used to mix and cool drinks by shaking. Choose a shaker that has a built in strainer.

3. Measure 1 oz. of light rum, gold rum and dark rum into a cocktail shaker. Light rums are colorless and have a faintly sweet molasses flavor while gold rums have a richer flavor and deeper color. Aged the longest, sometimes for a decade, dark rums have the richest flavor.

4. Pour 1 oz. of a coconut liqueur such as Malibu into the shaker. Also combine 2 oz. of fresh orange juice, 3 oz. of unsweetened pineapple juice and 1/4 tsp. of grenadine into the shaker. Grenadine is a red pomegranate flavored syrup.

5. Shake the ingredients in the cocktail shaker for about 10 seconds before straining the drink into your chilled glass. Garnish the cocktail with a maraschino cherry and an orange slice.

Mojito

6. Place 1 oz. of fresh lime juice, 1 tsp. powdered sugar and four mint leaves in a highball or collins glass. Stir gently and slightly crush the mint leaves with a spoon.

7. Fill the glass with crushed ice and stir in 2 oz. of light rum. If desired, top the drink with club soda. Club soda is also called carbonated water, soda water, sparkling water and seltzer water.

8. Garnish your mojito with a mint sprig and a slice of lime.

Banana Daiquiri

9. Measure 1 and 1/2 oz. of light rum, 1 and 1/2 oz. of fresh lime juice and 1/2 oz. of triple sec into a blender. Triple sec is a sweet flavored liqueur made from the peels of bitter and sweet oranges. You can substitute a banana liqueur for triple sec if desired.

10. Cut one ripe banana into several pieces and place it into the blender. Also add 1 cup of crushed ice and 1 tsp. of powdered sugar.

11. Cover the blender and process at medium speed for about 15 seconds or until the mixture is smooth. Pour the drink into a large chilled cocktail glass, also referred to as a martini glass, that holds up to 10 oz.

12. Place a lime or banana slice on the glass's edge for garnish and serve with a straw.

Tags: cocktail shaker, lime juice, about seconds, drink into, fresh lime, fresh lime juice, glass holds

Prepare Fresh Rosemary

Although rosemary is available dried, it's more flavorful when used fresh. Rosemary is readily available in most grocery stores, or you can grow your own. There are a variety of ways to prepare and use this fragrant, pine-scented herb.

Instructions

1. Use the whole sprig or only the leaves. To remove the leaves, hold the top of the stem between your thumb and index finger. Use the same fingers on your other hand to strip the needles from the stem in a downward motion.

2. Soak longer stems in water for about 30 minutes and use them as skewers. Prepare your favorite marinated shrimp recipe, thread them onto the rosemary skewers and grill until the shrimp is opaque. It usually takes only a few minutes per side, depending on the size of the shrimp. It also works well with scallops and small pieces of meats and vegetables.

3. Chop the leaves for use in soups and stews. Rosemary has a strong and distinct taste that can overpower other flavors, so use it sparingly when paring it with other herbs. Experiment until you find the right combination.

4. Roast potatoes with garlic and fresh rosemary. Place about 1/4 cup of olive oil, several cloves of smashed garlic and some chopped rosemary leaves on a baking sheet. Toss some quartered new potatoes or other root vegetables with the oil, garlic and rosemary, and season with course salt and fresh cracked pepper. Roast at 450 degrees F for about 30 minutes.

5. Add a few sprigs of rosemary to the cavity of a chicken along with a small onion, 1/2 lemon and several cloves of garlic before roasting.

6. Place a few tablespoons of olive oil, several smashed garlic cloves and some chopped fresh rosemary leaves on a platter. As soon as you remove your favorite steak from the grill, place it on the platter. Turn it once to coat both sides with the oil and herbs and let it rest for a few minutes before serving.

Tags: about minutes, fresh rosemary, olive several, rosemary leaves, several cloves, smashed garlic

Pair Wine With Beef And Noodles

A red wine with a pasta dish

The long-held rule of pairing only red wine with red meat and white wine with fish has finally fallen by the wayside. Today, wine and food pairings attempt to match the flavors of each. Pairing wine with beef and noodles depends on your taste preference; however, if you're uncertain of what red or white wines to match with your beef and noodles, and if you're unfamiliar with the flavors, sticking with the tried-and-true will help avoid a disastrous taste combination.

Instructions

1. Choose a robust red wine if you are serving an expensive main dish meal of Chateaubriand, filet mignon, or medallions of beef with noodles in a shiitake cream sauce. A bold red that brings out the flavors of the beef and sauce will enhance the meal.

2. Read the wine labels if you know little to nothing about wines. Most wine bottle labels provide a wealth of information giving you nearly everything you need to know about the wine. Many wine bottle labels tell you where the wine is a bottled, the wine classification, its alcohol content, and lists what foods it best complements.

3. Choose a good red table wine if you're new to pairing wines and foods. Table wines are wines that go well with any type of meal. Table wines may be a blend of a variety of wines or grapes and pair well with anything ranging from beef and noodles to salads. If you prefer a full-bodied, complex flavor, choose a red wine with a label characterizing the flavor as such, or ask for recommendations at your place of purchase.

4. Match a specific wine with your beef and noodle dish. Some wine flavors pair better with classic dishes. They carry the names of wine grape varieties. A pinot noir pairs well with beef and noodles. Pinot noir tastes like black cherries and strawberries. Cabernet sauvignon tastes like black currant and chocolate. It enhances classic beef dishes such as stroganoff and pastas with rich sauces. Merlot, tastes like black cherries, plums, and coffee. It pairs well with beef and pasta. Shiraz/syrah, tastes like blackberries, black pepper, and licorice. It also complements beef and pasta dishes. Pinot Grigio has a light citrus, apricot, and melon taste and pairs well with pasta covered in rich cream sauces.

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Prepare Fish

Fish is healthy, yummy, and can be cooked in many ways! Check out the various ways to prepare fish and start enjoying fish in ways you never thought of.

Instructions

Prepare Fish

1. Fry fish. Fried fish is especially yummy, although higher in fat than other methods of preparing fish. The easiest way to fry fish is to take a fish fillet, wash it with water, dip in egg, and then place in a bag of seafood breader. Shake it around to cover it well. At this point you can place the breaded fillets in hot grease. Let it fry a few minutes, and then it will be done! Easy, fast, and always a good way to prepare fish.

2. Bake fish. Baked fish is really good, too, but it is a little more challenging. That's because if you bake it too long it can dry out. The easiest way to bake fish is to place it in a shallow dish with a small pat of butter and spices. You can even add vegetables to create a meal. Bake for eight minutes for every inch the fish is thick. If it is two inches thick, then back for 16 minutes. Place the fish skin side down in the dish.

3. Broil fish. Broiling fish is good and easy to do. Preheat the oven and the broiling pan. Then, place the fish on the pan and season it on both sides. You should spray the pan with non-stick cooking spray, but you don't have to add butter when broiling fish. As long as you don't overcook it, the fish will remain moist. Cook for about eight minutes per inch of thickness until it is opaque.

4. Grill fish. Placing fish on the grill is another great way to prepare fish. Wash the fish and season it. Then place on the grill. You will need to turn it halfway through grilling to get both sides. Pay attention because fish cooks quickly and you don't want to overcook it. A fast and easy way to prepare fish on the grill is to place it in an aluminum foil pouch with some vegetables and even a marinade. This is tasty, fast, and good!

Tags: both sides, eight minutes, fish grill, fish season, prepare fish, Then place

Prepare Escargot

Escargot, the French term for snails, is quite a popular delicacy--not only in France and the Philippines, but also in fancy American restaurants. If you have a hankering for some escargot at home, you're in luck: These simple steps will teach you to prepare fresh escargot right in your own kitchen. So raise up your sleeves and grab a handful of those slimy critters. You're about to have a feast. Read on to learn more.

Instructions

Preparing Live Snails

1. Put the snails in a container without any food for 2 days. Wash them frequently to rid the snails of any toxins and empty their intestines.

2. Remove the snails from the container and again wash them thoroughly. Either boil them for a short period of time or put them in the freezer to kill them.

3. Remove the snails from their shells using tweezers or a hook.

4. Remove the intestines and the body of the snail. You only want to eat the foot. The internal organs are not tasty.

5. Take off the shell door (the operculum) of each snail. If you want to reuse the snail shell to prepare an appetizer, sterilize them by washing them thoroughly with baking soda, rinsing them repeatedly and boiling them.

Preparing Store Bought Snails

6. Soak the snails in water for several hours, changing the water often.

7. Remove the snails from the water. Using the side of a knife, tap the tip of each snail shell to crack the shell. This process will loosen the meat in the shell.

8. Wash the snails numerous times and drain the water from them.

Tags: Remove snails, Remove snails from, snails from, each snail, snail shell, them thoroughly

What Is Beef Demi Glace

Beef demi glace, a thick liquid used as a base for sauces in French cooking, has a warm brown color and a rich, hearty flavor. Also known as demi glaze, the flavor comes from beef stock mixed with other ingredients and simmered over a low heat. The flavors slowly meld together, creating a flavor that you cannot find in beef stock alone.

Considerations

According to the website O Chef, demi glace contains a mixture of beef stock and brown sauce or Espagnole sauce with sherry or Madeira, a type of alcohol-based beverage. The Espagnole sauce consists of chopped onions, celery and carrots, butter, tomato paste, bay leaf, parsley and thyme. You create a roux, a thickener created from butter and flour, before adding the chopped vegetables, seasonings and some beef stock. After everything cooks down, strain out the vegetables. The remaining liquid is the Espagnole sauce.

Types

A restaurant-worthy beef demi glace uses a mixture of beef stock, cornstarch and water. Mix 1/2 cup water with 5 tablespoons cornstarch or another thickening agent and set to the side. Bring 3 1/2 cups of beef stock to a boil on the stove. Add the cornstarch mixture, stirring the liquid quickly as you add the starch. Simmer the stock over low heat until the liquid reduces and thickens into a dark colored sauce. Traditional French recipes call for beef bones covered with herbs and stock and slowly braised in a low-heat oven.

Storage

Homemade beef demi glace keeps in the freezer for several months. Remove the mixture from the heat and let sit on a counter until the liquid reaches room temperature. Pour the liquid into clean ice cube trays, placing an even amount in each one. Freeze the trays until the demi glace is completely frozen. Store the frozen cubes in a plastic storage bag.

Uses

Beef demi glace adds a rich flavor to any meat dish. For gravy and sauces, add one frozen demi glace cube and let the liquid slowly melt into the dish. If you are using fresh demi glace, add a few tablespoons to the sauce. French dishes, such as beef bourguignon, also use demi glace. The liquid imparts more of a natural beef flavor into the dish than regular beef stock. The mixture also adds richness to a hot soup dish.

Tags: beef stock, demi glace, demi glace, Espagnole sauce, beef demi, beef demi glace, Beef demi glace

Freeze Edamame Soybeans

Use durable and air tight bags when freezing edamame.

If you want to enjoy the nutty flavor of edamame throughout the winter, try freezing them. Edamame, or unripe soybeans, is a nutritious vegetable that has 12 g of protein, 13 g of carbohydrate and 3.5 g of fat in a 100-gram serving. The legume is also high in calcium, phosphorus and vitamin A. Freezing edamame, which is a good way to preserve nutrients, requires blanching. Blanching involves placing vegetables in boiling water for a short time period to stop enzymes and maintain flavor.

Instructions

1. Wash the edamame to remove any dirt or grit. Remove the beans from the pods if desired.

2. Make an ice-water bath by filling a bowl with cold water and ice cubes.

3. Fill the pot with water and bring to a boil.

4. Place the edamame in the boiling water for two to three minutes. The pods or beans will turn bright green.

5. Drain the beans in the colander.

6. Put the pods in the ice water bath for two to three minutes, which immediately stops the cooking process.

7. Remove the edamame from the ice-water bath and place on paper towels to drain and cool.

8. Spread the cooled pods on a baking sheet or tray in a single layer and freeze. After the pods are frozen place them in freezer bags.

Tags: boiling water, ice-water bath, three minutes

Measure A Cup

It is easy not to give any thought to measure a cup of something, although in actuality different ingredients require specfic methods of measuring to get a true cup. Not only do you need different types of cups to get a true measure, much depends on what is being measured. Both liquid and stacked measuring cups can be purchased anywhere that sells kitchen items, including most grocery stores. Cups can be made of glass, metal or plastic.

Instructions

1. Use a glass or plastic measuring cup to measure thin liquids such as water, milk, oil or juice. Set the cup on a level surface, such as a counter or table, and fill until the liquid reaches the desired amount indicted by the lines on the side of the cup.

2. Measure white sugar and other dry, un-sifted flours, meals and grains using a one-cup metal or plastic measuring cup. Fill the cup with the food and level the cup by running the flat side of a butter knife or a spatula over the top. Stacked measuring cups generally come in sets of 1/4, 1/3, 1/2 and 1 cup sizes.

3. Also measure wet foods, such as peanut butter, butter or lard, in the dry measuring cups. Spoon the wet food into the cup, pressing down to fill the entire cup. Level with a butter knife or spatula.

4. Spoon brown sugar into the one-cup metal or plastic measure. Press the sugar down with the back of the spoon until the sugar is packed tightly. Level with a spatula or the spoon handle.

5. Spoon sifted flour into the one-cup measure until heaping, taking care not to pack the flour into the measure. Level with a butter knife or spatula.

Tags: butter knife, butter knife spatula, knife spatula, Level with, measuring cups, metal plastic, flour into

Preserve Food By Vacuum Packing

Preserve Food by Vacuum Packing

Vacuum packing is a clean, safe and long-lasting method of preserving food. Vacuum-packed food stays fresh up to five times longer than frozen food, prevents freezer burn, and keeps the texture of the food consistent because microbes and bacteria cannot survive in an oxygen depleted environment. People who buy food in bulk or wish to keep foods fresh for long periods of time may consider vacuum packing to preserve their food. Depending on your needs and budget, there are several different kinds of vacuum packing equipment available. Manually operated vacuum packers are the cheapest type, but usually don't remove air completely from the container. Automatic packers are more expensive, but also the most effective at removing air from the bag.

Instructions

1. Place food in bag or container. Automatic vacuum packers typically use bags, and manual typically use containers. Make sure the food is clean. Avoid filling the bag or container all the way up to the top, as the vacuum packer won't be able to seal correctly without some empty space available.

2. Place bag or container in the vacuum packer. Depending on what kind of vacuum packer you use, the method for placing the bag or container in the vacuum packer will vary, so check the manual for your particular model. If the vacuum packer is an automatic model, you should align the open the end of the bag with the seal bar. Make sure all the corners of the bag are flat so the air will get sucked out of every crevice, then close the vacuum packer lid over the top of the bag. If the vacuum packer is manually operated, make sure the container is locked into place and the lid closed.

3. Place bag or container in the vacuum packer. Depending on what kind of vacuum packer you use, the method for placing the bag or container in the vacuum packer will vary, so check the manual for your particular model. If the vacuum packer is an automatic model, you should align the open the end of the bag with the seal bar. Make sure all the corners of the bag are flat so the air will get sucked out of every crevice, then close the vacuum packer lid over the top of the bag. If the vacuum packer is manually operated, make sure the container is locked into place and the lid closed.

4. Operate the vacuum pack. If the vacuum packer is an automatic, often you simply press a start button for the vacuum packer to turn on. For a manually operated vacuum packer, you usually have to push a hand pump. Wait for the vacuum packer to finish its operations, or pump the vacuum packer until most of the air is removed from the container.

5. Check to see if food is packaged correctly. Sometimes the vacuum packer will not remove all the air from the bag or container, especially if the opening of the bag wasn't placed on the seal bar or if the container wasn't manually pumped enough times. If you see air pockets, or the opening wasn't sealed all the way, place the bag or container back into the vacuum packer and seal it again.

6. Store in refrigerator or freezer. Many foods still require moisture and refrigeration to ensure they keep fresh for several months.

Tags: vacuum packer, container vacuum, container vacuum packer, from container, manually operated, packer automatic

Adjust The Burners On A Commercial Deep Fryer

Of all the methods of preparing food, one of the all-time favorites of many people across the globe is frying. Though it is not the healthiest preparation, the combination of salty and greasy in fried foods is definitely a guilty pleasure. The interplay of crispy, crunchy and chewy textures created by frying foods is something almost anyone could find appetizing. Frying foods on the commercial scale requires big fryers, lots of grease and lots of heat. When you operate a commercial deep fryer, you must know control the heat.

Instructions

For Electric Deep Fryers

1. Turn the knob or press the button that controls the heat source of your fryer to the desired setting. Many modern, electric commercial fryers automatically adjust temperature downward to maintain heat for frying, but it may be necessary to manually adjust the burners if you are frying different types of foods at different temperatures. The temperature is adjusted downward because the temperature of cooking oil continues to rise as it is heated and if it approaches 400 degrees it becomes dangerous as food could catch fire. The temperature must be constantly brought down to 365-380, the optimum temperature for frying.

2. Wait the required number of minutes for the machine to reach the desired temperature, according to the manufacturer's instructions, which indicate the length of time it takes for the fryer to adjust to the new temperature.

3. Once the machine has indicated (by beeping or changing the color of a light) that the desired temperature has been reached, add your remaining food to be fried. Do not attempt to add anything to the fryer while the temperature is adjusting.

For Gas-Powered Deep Fryers

4. Light the fryer according to the manufacturer's directions and begin heating the oil.

5. Attach the thermometer to the side of the fryer and measure the temperature of the oil.

6. When your desired temperature is reached, turn the knob controlling the gas downward. Low-tech fryers require constant temperature maintenance, which is best done with a high-tech, instant-read thermometer that beeps or gives a signal when the desired temperature is reached. You will have to monitor the thermometer closely and constantly.

Tags: desired temperature, according manufacturer, adjust temperature, Deep Fryers, desired temperature reached, temperature reached

Serve Beef Stew In A Bread Bowl

Warm up your family and friends on a cold evening and serve some hot and hearty beef stew in a bread bowl. It's a great meal any time, and has the added benefit that you get to eat the bowl, leaving very little clean up.

Instructions

1. Make a batch of your favorite beef stew or buy a good quality canned stew.

2. Heat the stew in a saucepan, a slow cooker or in the microwave oven. The stew should be heated through and ready to serve.

3. Cut the top neatly off each round bread with a serrated knife. Scoop out the center of the bread carefully with a paring knife or spoon.

4. Heat the olive oil in a small skillet and add the minced garlic. Saute the garlic until it's tender.

5. Brush the garlic butter on the inside of the bread bowls with a pastry brush. This will add delicious flavor and will help to seal the inside of the bowl.

6. Place the bread bowls in a 350-degree oven for a few minutes until the bread is hot and slightly crispy.

7. Ladle the hot stew into the hot bread bowls. If the stew seems too thin, drain off a bit of liquid or thicken it with a bit of cornstarch mixed in water. If the stew is too thin, it will seep into the bread too quickly.

Tags: bread bowls, beef stew, into bread

Grind Beef At Home

When you grind beef at home, you know what's going into the mixture. You can control the amount of fat and you know that it's fresh. You can grind the beef with an old-fashioned hand-cranked grinder, a grinder attached to a mixer or a food processor.

Instructions

Get Ready

1. Buy some beef. For a pound of hamburger, buy 1/2 pound of chuck and 1/2 pound of sirloin steak.

2. Cut the meat into 1-inch square cubes.

3. Mix the cubes of meat up in a bowl so the chuck and sirloin are evenly distributed.

4. Put the meat in the freezer for half an hour.

5. Clean your grinding equipment in soapy water before it is used. It also helps if the equipment is cold. Put it in the freezer for an hour or so before grinding.

Grind Beef in a Food Processor

6. Put the metal chopping blade in the food processor.

7. Place the meat in the food processor.

8. Pulse the meat in 1 or 2 second bursts until it gets to a texture you like. You might have to do it in batches. Don't chop it too much.

9. Cook it when it's all ground up. You can also put it in the refrigerator and keep it for up to three days. You can freeze it for up to three months.

Grind Beef in a Meat Grinder

10. Assemble the grinder. The hand-cranked kind and the kind that attaches to a mixer basically work the same way. Attach the grinder to the countertop or mixer.

11. Place a bowl to catch the meat under the grinder.

12. Put the meat into the hopper and start grinding away. Don't overfill it.

13. Press the meat along gently. You want to keep the grinder supplied but don't force anything.

14. Cook the meat when it's all ground up. You can also put it in the refrigerator and keep it for up to three days. You can freeze it for up to three months.

Tags: also refrigerator, also refrigerator keep, days freeze, days freeze three, food processor, freeze three, freeze three months

Store Leftover Pancake Batter

Storing pancake batter is both easy and convenient. The batter benefits from a resting period, which allows the leavenings time to process and mature. Pancake batters with stiff egg whites folded into the batter are the exception: the eggs will separate in the batter, resulting in a less than tasty pancake. The best type of pancake batters to store are those made with baking powder or soda, or a yeast based batter such as sourdough.

Instructions

Store Pancake Batter

1. Place leftover pancake batter in a tightly covered container.

2. Place the container in the back of the fridge. Pancake batter can last this way in your refrigerator up to five days.

3. Freeze the batter in smaller containers for individual meals. Batter frozen in a yogurt cup will yield approximately two pancakes.

4. Thaw frozen batter by removing it from freezer and placing it anywhere in the refrigerator. The batter may separate a bit, but it can be stirred back together without any loss of quality.

Tags: pancake batter

Make Spiders Out Of Food

Make spiders out of food to add edible decoration to your party. Create them with chocolate candies and food coloring. Sit them on top of cupcakes or cakes with spider web designs in the frosting. Set them on a holiday platter along with other creepy crawlers. Create large spiders or small ones and set them among cookies on a tray or around the table to scare your party guests.

Instructions

1. Cut a Tootsie Roll candy in two, with one piece slightly larger than the other.

2. Place the pieces on a plate and microwave for 5 seconds to soften.

3. Roll the large, softened piece in your hands to form an oval for the spider's body.

4. Roll the smaller, softened piece in your hands to form a ball.

5. Place the ball against one of the narrow ends of the oval to form the spider.

6. Cut a Tootsie Roll into eight pieces and microwave for 5 seconds to soften.

7. Rub the pieces between your fingers, while still warm, into long legs. Press the first set of legs onto the body where it meets the head, turning the legs to face the head. Place the second pair of legs next to the first, pointing them straight out to the side. Place the third set of legs next to the second, turning toward the back end of the spider. Bend each piece about 1/3 of the length from the body to create arched spider legs.

8. Draw two beady eyes with red gel food coloring on the front of the head, near the top of the ball.

Tags: food coloring, hands form, legs next, microwave seconds, microwave seconds soften

Types Of Cocoa Butter

Cocoa butter lotion is perfect for dry skin.

Cocoa butter is extracted from cocoa beans. It is used topically in lotions, makeup, tanning oil and soap. Cocoa butter is extremely moisturizing as it's a natural fat. It soothes and nourishes skin that is ravaged by sun and wind. Another benefit of cocoa butter is that it gives the skin collagen, which provides anti-aging benefits.

Lip Balm

One type of product that contains cocoa butter is lip balm. The reason that cocoa butter a common ingredient in lip balm is that it is not only emollient, but is also a thickening agent. Cocoa butter also gives the lips a glossy sheen.

Soap

Cocoa butter soap is perfect for dry skin, but works for all skin types. Cocoa butter a common ingredient in many soaps because it lathers well. Cocoa butter soap also works well for people with eczema.

Lotion

Cocoa butter lotion is often used by pregnant women in an attempt to treat stretch marks and relieve itchiness. Another benefit of this type of cocoa butter product is the soft and pleasant smell. Cocoa butter lotion is also beneficial to use after spending time in the sun. It soothes the skin.

Tags: Cocoa butter, butter lotion, Cocoa butter, Cocoa butter lotion, Another benefit, butter common, butter common ingredient

Plan Theme Menus

Themed menus can bring focus to your dinner party and add spark to your family dinner. When you step outside your comfort zone to create a themed dinner for your guests, don't stop at the menu. Complete the transition with cocktails, hors d'oeuvres, decorations and music.

Instructions

1. Pick a theme. It might be related to a holiday or event, or it might be just for fun. Transform your home into a French Bistro or host a southern barbecue. Cater around an international food or set up a novelty event, such as a spa theme.

2. Choose a menu. Once you've picked your them, pick a menu. This is actually fairly simple. If you're going for Italian, think of some of your favorite Italian dishes or look up some more traditional recipes. If it's a Japanese menu, try to venture away from sushi. By all means, consider sushi, but look into Japanese barbecue and shabu-shabu. If it's a French Bistro, you might even explore the websites of actual Parisian bistros to see what kind of fare they offer.

3. Don't stop at the meal. Drinks should be themed appropriately, too. Maybe it's Ouzo for a Greek feats, negronis for Italian, lemonade with a splash of vodka or a mint julep for a southern barbecue. Keep in mind, they don't have to be alcoholic beverages. Espresso and coffee is great couple with Italian or French desserts.

4. Think about the "extras." Play theme-appropriate music--Edith Piaf's "Le Vie en Rose" or opera. Smoke Cuban cigars for Caribbean-themed parties. Buy tatami mats if you're serving up Japanese food. Do a research into the cultural traditions surrounding the theme you choose. Along with the food and drinks, these extras should create the atmosphere, creating an escape for your guests.

Tags: French Bistro, southern barbecue, your guests

Make Kettle Corn

Kettle corn has really taken off as a popular snack food. Making it takes very little effort, and the end result is a delicious treat. Although the origins of making kettle corn have been lost to history, we can still make the sweet and salty popcorn treat today.

Instructions

1. Cover the bottom of a high-sided pot or kettle with pure corn oil. Make certain that the oil is filled to a level that ensures all popcorn kernels will be just covered.

2. Place one or two kernels of popcorn in the kettle and wait until these kernels pop. This serves as a test of the oil's temperature. Remove the test kernels from the kettle.

3. Pour white or yellow popping corn into the pot and allow kernels to just cover the bottom of the kettle in a uniform manner. Adding more popcorn will only result in poor popping of the kernels.

4. Let the kernels begin to heat and pop. Once a continuous and rapid popping action is heard, shake the kettle or stir the kernels to keep them from burning on the bottom of the pot. Keep popping the corn until popping slows to almost nothing. Remove from heat.

5. Add sugar and salt while fluffing the kettle corn in the kettle. Toss the kernels in a circular motion until all the kernels are covered with a good amount of salt and sugar to taste.

Tags: popping corn

Make Summer Cocktails

Make Summer Cocktails

Summer is a fabulous time for drinking, whether it's a cocktail with co-workers after a long day sitting inside the office or with your friends at a BBQ. Fruity drinks with fresh fruit are the number one staple for any type of summer beverage. Below, you will find recipes for a Sherry Cobbler, Cinderella, Josiah's Bay Float, and the Coco Loco. Enjoy -- and remember to drink responsibly!

Instructions

1. Sherry Cobbler: You will need ice, 1/4 tsp. of sugar syrup, 1/4 tsp. clear Curacao, 4 measures of Amontillado sherry, pineapple wedges and a twist of lemon peel. Fill a wine glass with ice. Pour in the syrup and Curacao until a frost is formed. Pour in the sherry and stir. Decorate with wedges and twist. Serves 1.

2. Cinderella: For this drink, you will need ice, 3 measures of white rum, 1 measure white port, 1 measure lemon juice, 1 tsp. sugar syrup and 1 egg white. Place the ice in a cocktail shaker. Put the rum, port, lemon juice and sugar syrup in together over the ice. Add the egg white. Shake until a frost forms and strain into a glass. Serves 1.

3. Josiah's Bay Float: The ingredients required are: ice, 2 measures golden rum, 1 measure Galliano, 2 measures pineapple juice, 1 measure lime juice, 4 tsp. sugar syrup, champagne, slices of lime, slices of lemon, cocktail cherries and a scooped out pineapple shell. Put the ice into a shaker. Pour the rum, Galliano, pineapple juice, lime juice and sugar syrup over the ice. Shake until a frost is formed. Strain into pineapple shell and top with champagne. Stir gently. Decorate with slices and cherries. Serve with 2 straws. Serves 2.

4. Coco Loco: You will need 1 fresh coconut, ice, 2 measures white tequila, 1 measure gin, 1 measure white rum, 2 measures pineapple juice, 1 tsp. sugar syrup and 1/2 of a lime. Saw the top off the coconut and preserve the liquid inside. Add ice, tequila, gin, rum, pineapple juice, and sugar to the coconut juice. Squeeze the lime over the drink and drop it in. Stir well and serve with a crazy straw. Serves 1.

Tags: juice sugar, sugar syrup, juice sugar syrup, pineapple juice, until frost

Rice & Bean Diet

Rice and beans have long been a staple on dinner tables around the world.

The rice and beans diet, which was originally an inspiration of Dave Ramsey (of the Financial Peace University) to save money and eat more economically, has also gained popularity for its health benefits. Add this to my Recipe Box.

Features

The rice and beans diet, although it can certainly be adopted literally, was likely introduced as a way to encourage people to live simpler lives until they are out of debt. This diet involves replacing more costly foods with rice and beans at every meal.

Advantage

Aside from the low-fat, protein-rich qualities of a rice and bean diet, these foods are quite inexpensive and can therefore become low-cost staple foods for households everywhere.

Disadvantage

Following a strict rice-and-beans-only diet can rob individuals of important vitamins, minerals and nutrients. Therefore, it may be best to integrate low-fat meats, fruits and vegetables to achieve a well-balanced diet.

Tags: rice beans, beans diet, rice beans diet

Roast Raw Peanuts With Skins

Roast peanuts with the skins on in a few easy steps.

Roasted peanuts are available at most grocery stores but are usually heavily salted or have added preservatives. You can make your own roasted peanuts at home with a few easy steps. If you buy raw peanuts in the shell, the skins will still be on the peanuts. Otherwise, look for unblanched peanuts at the grocery store, which will guarantee the skin is still on the peanuts. Nuts have a number of health benefits, including containing niacin, antioxidants and protein.

Instructions

1. Shell the peanuts if necessary and throw out any rotten peanuts.

2. Spread the peanuts out on a large baking sheet in a single layer. Don't roast more than 2 cups of peanuts at a time to ensure that each nut is fully roasted.

3. Roast the nuts for 10 minutes at 350 degrees Fahrenheit.

4. Stir the nuts around on the pan at the end of the 10 minutes and continue roasting for 10 more minutes. Stir once more, roast for 5 more minutes and remove the nuts from the oven.

5. Cool the peanuts before transferring them to storage containers.

Tags: easy steps, more minutes, roast more, still peanuts

Grow Yellow Split Peas

Yellow split peas, which are grown throughout the United States, belong to the garden pea family. These peas are traditionally dried, peeled and split to hasten their cooking time, which is otherwise quite lengthy. Yellow split peas are most commonly enjoyed in split pea soup, though split peas can be found in cuisine throughout Asia. When eaten straight from the vine, yellow split peas have a sweet flavor, and in some parts of the world they are used for snacking. They are a good source of protein and fiber, and historically have been perceived as a poor man's food, since they can be cultivated so easily and have big nutritional benefits.

Instructions

1. Plan to plant in the early spring after the snow has melted and when no more frost is expected. If you live in a warm weather climate, simply wait for the cold season to end. Planting can continue through June, though if you live in a moderate climate you may be able to plant through summer for a fall harvest.

2. Plant the seeds directly into sandy, well-drained garden soil in a sunny location. Plant seeds 1 inch deep and 1 inch apart. Space rows 20 inches apart from one another.

3. Water seeds immediately after sewing. The seeds will germinate in about seven to 10 days. Do not attempt to transport or thin the seedlings.

4. Build a trellis or fence for the peas to climb as they grow. This also will make it easier for you to harvest the pea pods later.

5. Maintain the moisture of the peas with regular watering, but keep the soil drained. Peas do not like standing water. If your summer is particularly hot, you may have to keep a closer eye on your moisture levels.

6. Fertilize lightly with organic matter or compost. Peas are light feeders and do not require heavy-duty fertilizing. Avoid fresh manure.

7. Weed the pea plants regularly, especially at the beginning of the growth process.

8. Consider laying mulch over your soil to keep the soil cool and moist. Mulching also may increase your harvest.

9. Harvest your peas once the pods are large and swollen.

Tags: keep soil, Plant seeds, split peas, split peas

Set Up The Alcohol In Your Bar

Set Up the Alcohol in Your Bar

A bar is not a bar without the right kinds of alcohol. When your friends and guests come by, they're going to expect you to be ready to pour them their favorite drink. It is important to display their choices properly. Here's set up the alcohol in your bar.

Instructions

1. Decide what kind of alcohol your bar will serve. Are you going to have a full service bar or specialize in a niche like beers or wines?

2. Get a drink recipe book. Once you know what drinks you want to have available, buy a recipe book that shows the ingredients needed for each particular drink.

3. Make a list of what you need. As you browse the recipes and ingredients in the book, write down the types of alcohol you will need. Make sure you also note how much of each type you will need.

4. Go shopping. Take your list and head to the nearest grocery or liquor store.

5. Set up the alcohol. Put your beers and white wines in the refrigerator. Place your wine bottles and hard alcohol on a shelf or other place that can clearly be seen by guests.

Tags: alcohol your, recipe book, will need

Petanque Technique

Petanque is an outdoor French game played using metal balls. It is popular in the warmer months of the spring and summer. It was invented more than a 100 years ago, and is enjoyed by players both in France and abroad. While the rules may be fairly simple, mastering the game will take practice and an eye for strategy.

The Goal

The goal of Petanque is to throw the boule, a metal ball that weighs about a 1 lb., as close as possible to the cochonnet, which is about the size of a ping-pong ball. Points are gained by having the boule closer to the cochonnet than your opponent's, and much of the game consists of trying to land your boule near the cochonnet, while knocking your opponent's boule farther away.

The Basic Throw

The boule isn't particularly heavy, and you don't have to throw it a great distance. Your focus should be in making sure you throw not with power, but with accuracy. To make an accurate toss in Petanque, grab the boule in your hand and extend your arm out in front of you. Your palm should be facing down, as if you were about to drop the boule onto the ground. Lower your arm to your side and bring it back up, releasing the boule as your arm rises. The throw is similar to that used when playing horseshoes.

Throwing Techniques

There are several different ways to throw the boule. While personal style comes into play when choosing one throw over another, it pays to be well-rounded in the three main throws--the roller, the half-lob and the high lob. The roller is a throw that is performed by rolling the boule across the ground like a bowling ball. While a seemingly simple throw, the roller can be easily blocked by other boules, and it can be difficult to roll your boule so that it stops where you want it to.

The half-lob is commonly used, and for most players is their "go-to" throw. The boule is tossed upwards at an angle, so that it lands about halfway between the thrower and the target, and then rolls the rest of the way. The high lob is much more difficult to master than the other throws, but can be invaluable if done correctly. The boule is thrown up at a higher angle than the half-lob, so that it comes almost straight down and lands without rolling much, if at all. Mastering the high lob can allow you to "drop" the boule into place without having to worry about it rolling too far.

Opening Strategy

Having the first throw can be very beneficial, but only if you know use it to your advantage. Make an effort to throw your boule so that it lands in front of the conchennet, which will block your opponent's view and cause him to either throw his boule to either side, or to risk smacking into your boule. While hitting your opponent's boule out of the way may seem like a good strategy, it always pays to make sure that, in hitting it, you don't accidentally knock it even closer to the conchennet.

Tags: your boule, your opponent, throw boule, boule that, boule While

Make Popovers

If you enjoy baking, you will be amazed at how easy it is to make popovers. These versatile little hollow rolls make a wonderful addition to most any meal. Serve them alone as a delicious buttery treat, or filled with meats, eggs, salads, fruits mixtures or custard. You can enjoy many of your favorite foods stuffed inside a popover. Read on to learn make popovers.

Instructions

1. Soak the unshelled eggs in a bowl of warm water for about 15 minutes to warm them to room temperature.

2. Preheat your oven to 450 degrees F.

3. Place the flour, milk, eggs, melted butter and salt together in a blender. Blend until all the ingredients are thoroughly mixed.

4. Grease your popover pan, custard cups or muffin tins with oil or butter and place it into the preheated oven for two minutes to warm your pan.

5. Fill each section of your pan half-full with the popover batter.

6. Bake your popovers for 20 minutes at 450 degrees, and then lower the temperature to 350 degrees and bake for an additional 15 to 20 minutes.

7. Allow the popovers too cool slightly before splitting them.

Tags: make popovers, minutes warm

Plant A Blue Potato

Blue potatoes grow well in loose soil.

Potatoes are cool-weather vegetables that grow best in moderate temperatures. Some types of blue potatoes are heirloom varieties that have been saved as seed potatoes from year to year by home gardeners. Other blue potatoes are new varieties and there are more types being developed each year. Some blue potato varieties include Fenton Blue, Cowhorn, All Blue, Skerry Blue, Adirondack Blue and Blue Pride.

Instructions

1. Remove the weeds, plants and debris from a planting area that gets full sun. Loosen the soil to the depth of 12 inches with a shovel. Collect any stones and sticks that you find and place them in an out-of-the-way spot.

2. Mix a 2- to 4-inch layer of organic matter like compost, well-rotted manure or peat moss into the loose soil. Rake the soil smooth and level.

3. Dig the potato rows 3 inches deep with the edge of a garden hoe. Drive wooden stakes into the ground with a hammer on each end of the row to mark where the rows are so you do not accidentally walk on the newly planted potatoes and compact the soil. Create more rows 24 to 36 inches apart. The advantage of 24-inch spacing is that the potato plants shade out the weeds.

4. Wash a sharp knife in soapy water. Rinse in a mixture of one part bleach and nine parts water. This disinfects the knife and prevents the spread of plant disease. Cut the blue potatoes into seed pieces with one to three eyes on each piece.

5. Drop a seed piece into the furrow every 10 to 12 inches apart. Once all the blue potato pieces are placed in the row, cover the pieces with 3 inches of soil. Water the rows of blue potatoes to settle the soil. Spread a 2- to 4-inch layer of straw over the planted blue potatoes and onto the pathway to reduce the growth of weeds and preserve soil moisture.

Tags: blue potatoes, 4-inch layer, inches apart, loose soil, pieces with, rows inches

Harvest Beluga Caviar

Beluga caviar is a very expensive delicacy.

Beluga caviar has long been considered the best caviar. Caviar is fish roe, generally sturgeon. Beluga sturgeon live in the Caspian sea and are listed as endangered species. The U.S. banned export of Beluga caviar in 2007 to help protect the fish. Sturgeon are large fish, growing up to 2,500 pounds and 15 feet long. The females are harvested to remove their eggs or roe. This has a two-fold consequence. The females are killed and no longer contribute to their reproductive cycles; the roe is no longer available to make baby sturgeon.

Instructions

1. Beluga sturgeon are only found in the Caspian Sea and Russia is a traditional harvester of Beluga caviar. Onboard a Russian boat, use a baited rod and reel until you catch a sturgeon, which are very large, strong fish.

2. Bring the sturgeon in with the gaff and lay it in the boat's bottom. It will need to be killed with a sharp knife. Afterward, vertically slit the abdomen up the belly, through the skin and layers of fat. Toward the tail the roe should be visible, if it is a female. Shave the roe from the ovaries and place it in a colander. Rinse the roe gently with fresh water.

3. Drain the roe and place it in the bowl. Set a tare on the scale for the bowl's weight and weigh the roe. The eggs' weight will dictate how much salt to add. Measure the salt and gently mix. Let it sit in the salt in a chilled environment for 24 hours and drain again. The roe is now caviar.

4. Can the roe to preserve the caviar. Sealing caviar into tins is the usual method to seal the product and keep it from spoiling. It should go into refrigeration for at least a month, more if you wish to develop the flavor. You will need to enjoy it in Russia, it cannot be imported.

Tags: Beluga caviar, Beluga sturgeon, will need

Substitute Cream Cheese For Butter In Chocolate Chip Cookies

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Chocolate chip cookies made with cream cheese contain added protein and less fat.

Homemade chocolate chip cookies, one of America's most popular confections, can be warm, sweet, chewy and crunchy all in one bite. By substituting cream cheese for the more traditional butter, you can make a cookie with lower fat and added protein. The cream cheese produces a cookie that is less crisp, less buttery, but still good texture. Chocolate chip cookies are made from a creamed dough that is dropped from a spoon onto a cookie sheet for baking. Cream cheese will work ideally in place of butter to make a perfect foundation for these easy drop cookies. Add this to my Recipe Box.

Instructions

1. Allow cream cheese to come to room temperature.

2. Cream together cream cheese with granulated and brown sugars in a large mixing bowl. Mix with a wooden spoon or electric beater.

3. Add eggs and vanilla extract. Beat for one minute.

4. Sift together flour, salt and baking soda. Add to cream cheese mixture all at once. Stir just until flour is incorporated.

5. Stir chocolate pieces into batter mixture.

6. Drop spoonfuls of dough onto lightly greased cookie sheets. Leave two inches between cookies.

7. Bake in the center of a preheated 375 degree oven for 10 minutes or until light brown. After one minute, remove to a cooling rack.

Tags: cream cheese, chip cookies, added protein, butter make, chip cookies made