Make Long Underwear From A Sweater

You can recycle an unused sweater into long underwear.

If you have old, unused sweaters in your closet or dresser, consider using them to make long underwear. If you are just making a long underwear top, one sweater will do; you will need three sweaters to make a full set of long underwear. The first sweater, the one used to make the top portion, can fit either snugly or loosely. At least one of the sweaters will need loose arms to form the legs for the bottoms. The third sweater provides extra fabric.

Instructions

Making a Sweater Into a Long Underwear Top

1. Turn the sweater inside out.

2. Put the inside-out sweater on. If it fits snugly you do not need to do anything else. If it fits loosely, proceed to the next step.

3. Hold your arms out and pinch the excess fabric away from your arms and sides.

4. Secure the desired seam line with safety pins. Remove the sweater.

5. Replace the safety pins with straight pins, placing the pins close enough to form a line.

6. Set the sewing machine to make a tight zigzag or other finishing stitch as you sew slowly along the pinned line. Remove the pins as you sew, and do not stretch the sweater fabric.

7. Cut off the excess fabric 1/8 inch past the new seam line. If the top is too short, cut a strip out of the body of the spare sweater to sew along the bottom of the long underwear top.

Making Sweaters Into Long Underwear Bottoms

8. Turn the loose armed sweater inside out and pull it on as if you were pulling on a pair of long underwear. It will look odd, so ignore the neck hole while you are putting it on.

9. Pinch the excess fabric from the neckline out of the way and secure the crotch area with safety pins. It will still look unusual, so just focus on fitting the part against your skin and getting the excess sweater fabric out of the way.

10. Remove the sweater and replace the safety pins with straight pins.

11. Sew a line of zigzag or any other type of finishing stitches, following the line created by the straight pins and removing the pins as you sew.

12. Cut the excess fabric off, using the scissors, 1/8 inch beyond the seam line.

13. Cut a piece of underwear elastic to fit your waist. Sew the ends together and use a zigzag stitch on the sewing machine to join it to the waistband of the long underwear.

14. Add length to the long underwear legs by cutting the sleeves off of the spare sweater. Position the loose sleeves at the bottom of the long underwear legs to add the needed length. Sew the cutoff sleeves onto the ends of the legs using a zigzag stitch on the sewing machine. Cut off the excess fabric at the seam line, using the scissors.

Tags: excess fabric, long underwear, safety pins, seam line, sewing machine, straight pins, zigzag stitch sewing

Medicinal Uses Of Ginger

Ginger is a root that is commonly used as a cooking spice or an herbal cold remedy. It is often associated with Asian cooking and the spicy, hot flavor that it adds to the cuisine. Although many medical uses of ginger have been suggested and studied, the results often vary from one person to the next. However, ginger is an herbal favorite since it warms the body to fight fevers and offers both digestive aid and anti-inflammatory benefits. Many people swear by the root and it's many additional health benefits when included in a regular diet.

Features

The ginger plant is a perennial, stalky plant that grows several feet tall and blooms with bright yellow flowers. It grows leafy, reed-like stalks that die annually and are then harvested for the rhizome, the underground "root stalk" of the ginger plant. The rhizome looks like a knobby, horizontal stem that has its own roots and grows underground. This is the valuable part of the the plant that is harvested for consumption.

Benefits

Ginger is considered an herbal remedy in many cultures. Over the years, it has been used to reduce inflammation, help with digestion, improve cardiovascular health and even historically to ward off diseases like the plague. The rhizome can be sliced, chopped, minced or served fresh but will always carry the trademark "heat" that has made it a medicinal mystery. Historically, people used ginger to fight disease and cure a fever since people would sweat when they would eat the root. Although that helps, since it gets the metabolism racing and warms the body, we now realize that ginger offers additional medicinal benefits.

Consumption of ginger helps with blood circulation and has anti-inflammatory qualities that ease arthritis and other body aches and pains. It increases the body's production of saliva and other digestive fluids, which relieves an upset stomach and supports healthy digestion. Speeding up digestion helps clean the kidneys and bowels to remove toxins from the body. It also helps ease morning sickness, nausea and motion sickness.

History

As one of the oldest spices known in Asia and Europe, ginger has a long history as a seasoning and was once as common as salt and pepper. People would add ginger to everything, including teas and beers that led to modern drinks like ginger ale and ginger beers. It continues to be a staple in Asian cuisine and many cultural dishes. The ginger root has also been an important ingredient to Chinese medicine and as an herbal cure-all. It was used to help people sweat out toxins and to get the blood moving to cure fevers, colds and other disease. Ginger was also known to ease an upset stomach and to relax cramps, so the plant was often added to hot teas and drank by women while in labor.

Geography

With its long history of cultivation, the ginger plant has taken on many different forms and the use of the spice often varies depending on the geography. Consumption began in Southeast Asia and India where ginger is often eaten raw and fresh. It is a staple in oriental cooking, often sliced with sushi, served over noodles and tofu, as a cooking spice, to accompany fish or even pickled for a spicy snack. Throughout Europe and the Caribbean islands, ginger is often dried or powdered to be used as a cooking spice or added to beverages for a spicy flavor: coffee and teas, liqueurs, wine and beer. Throughout the United States and in other Western cuisines, ginger is traditionally used in sweet foods: candied ginger, ginger ale, ginger snaps and ginger bread. The ginger root will always carry that similar hot, spicy flavor no matter how it's prepared, however, different cultures have different uses and preferences for the herb.

Function

Ginger always has the same purpose, to be consumed, it's just the preparation that differs. Younger roots are cleaned and scraped to create white ginger, which is more commonly eaten raw and tends to be more potent and hot. Older roots are usually cooked and dried for teas and spices, this is a form of black ginger. Each kind will add spicy seasoning and herbal benefits whether raw, dried or cooked.

Tags: cooking spice, ginger ginger, ginger plant, spicy flavor, always carry

Sear & Cook With Wine

A crisp and light white wine is best for searing.

Searing with wine is similar to searing with oil. Cooking with wine is also similar to using broth in a sauce or stew. You can also get fancy with wine and add small doses to a hot pan to get a blaze of fire; this is usually done when searing. Searing with wine is best done with a crisp and light white wine. Red wines are best for braising and cooking meats in stews.

Instructions

Searing

1. Put oil in the pan and turn the heat on high. Wait for the oil to get hot before adding your ingredient. Only add the ingredient if it sizzles when put in the pan.

2. Grab the handle of the pan and add a few tablespoons of wine. Rapidly push and pull the pan in short, quick bursts.

3. Wait for the flame to reside and flip the ingredient over. Add a few more tablespoons of wine and rapidly push and pull the pan again. Once the flame has resided, your ingredient has been seared.

Cooking

4. Add oil into a hot pan. Wait for the oil to get hot. Add your ingredients that will cook for a long time, such as garlic, onion and celery.

5. Add any spices you want to include and any thickener, such as flour or tomato paste. Add as much wine as you like. It depends on the thickness of the sauce or stew that you are making. The wine acts as a broth.

6. Lower the heat to medium and wait for the wine to simmer. Lower the heat again, this time to low. Reduce the wine for about 10 minutes.

7. Add any ingredients you want that don't need a long cooking time, such as seared meat and potatoes. Cover and simmer for 20 minutes.

Tags: with wine, crisp light, crisp light white, light white, light white wine, Lower heat

Taco Topping Sauces

Serve tacos with a variey of sauces.

Traditional Mexican tacos vary in filling and form, but primarily consist of a soft corn or flour tortilla filled with seasoned meat and garnished with onion and cilantro. In the United States, tacos are commonly served on a crispy shell with lettuce, tomato and cheese. One thing tacos have in common, no matter where they're served, is that they are served with at least one -- and sometimes several -- types of sauce to top them off.

Hot Sauce

Hot pepper sauce adds a kick to tacos with just a few drops. Bottled hot sauces can range from mild, vinegar-laced pepper sauce to intensely hot habanero-infused. In the U.S., tacos are offered with sauces in a range of heat levels, none especially hot, to add flavor and spice to crunchy tacos. You can also use any type of hot sauce, including Louisiana-style hot sauce and Asian hot pepper sauces, to top tacos.

Salsa Casera

Fresh salsa casera, or ranchero salsa, commonly top tacos in Mexico and parts of the U.S. While you can sometimes find these uncooked salsas premade at grocery stores and Latin markets, they taste best when they're freshly made at home -- in fact, "salsa casera" literally translates into "homemade salsa." To make it, crush garlic and hot peppers into a paste using a large mortar and pestle, blender or food processor, then add roasted, skinned fresh tomatoes and grind the ingredients with a little bit of water and salt. Spoon over tacos.

Pico de Gallo

Pico de gallo is an uncooked, fresh salsa that can be made at home easily, but instead of a thin, ground-up sauce, it's a chunky salsa with chunks of tomato, onion, garlic, jalapeno peppers and herbs. Chop the ingredients into fine or medium pieces and combine with lime juice and salt and pepper. Pico de gallo can be served immediately after it's made or you can chill it for a few hours before serving, allowing the flavors to meld.

Guacamole

Guacamole, best known in the U.S. as a thick avocado dip, also serves as a sauce for tacos. In Mexico, guacamole used to top tacos has a thinner consistency than dipping guacamole. To make your own guacamole taco sauce, puree a ripe avocado in a blender with chopped onion, fresh, hot pepper to taste, lime juice and a sprinkle of salt; add water until it thins out. Alternatively, you can mix water into prepared guacamole to make taco sauce.

Salsa Verde

Salsa verde, or green salsa, is made with a base of green tomatillos instead of ripe red tomatoes. Salsa verde is a cooked salsa that can be purchased commercially at most supermarkets and Latin markets or it can be made at home. To make it, simmer tomatillos in broth with a chili pepper, green onion and garlic for about 20 minutes, then puree in a blender. Blend in herbs, salt and a drizzle of heavy cream or dollop of sour cream to finish.

Tags: made home, guacamole make, Latin markets, lime juice, onion garlic, pepper sauce, Pico gallo

Shrink Wrap Pvc Caps For Wine

PVC caps on a bottle of homemade wine add a touch of elegance to even the simplest bottle of home brew. PVC caps are available at most brew shops and beer making supply houses or can be purchased online from brew supply retailers. With just a bit of heat, the caps will shrink to form a tight collar around any bottle of wine.

Instructions

1. Bottle your wine as normal. You can use either corks or screw on caps depending on your method.

2. Place the PVC cap around the top of the bottle. The bottom edge of the cap should be placed level around the neck of the bottle.

3. Turn the blow dryer on to its highest setting. Direct the hot air on the PVC cap. If using a small handheld blowtorch, position the flame 2-to-3 inches away from the PVC. You only want to generate enough heat from the flame to shrink the cap without burning the material.

4. Rotate the bottle to evenly shrink the cap. When the cap is secured tightly all around, repeat the process with the next bottle.

Tags: around bottle

Reconstitute Freezedried Apples

Freeze-dried apples are crisper than dehydrated ones, but plump up quickly once placed in water.

Reconstituting food simply means adding moisture back into foods that have been dehydrated or freeze-dried. This process returns the food back to the original size, shape and appearance it had prior to being dried. Freeze-dried food is a favorite among those who cook with dried foods because it rehydrates 10 times faster than the dehydrated version. Freeze-dried foods also have a longer shelf-life. When properly stored they can last up to 30 years! Apples are a common candidate for freeze-drying, and once they have been reconstituted make a wonderful addition to many different recipes. It is fast and extremely easy to do.

Instructions

1. Place freeze-dried apples into medium-sized bowl.

2. Pour enough boiling water into bowl to cover the apples. Soak until just plump, approximately 10 minutes.

3. You can also use cool water to reconstitute freeze-dried apples. Simply use enough cool water to cover the apples in the bowl. Let them soak for a few hours until just plump.

4. Pour apples into a colander to drain liquid. You can save the liquid for recipes or tea, or discard it.

5. Sprinkle apples with a touch of sugar to enhance their sweet flavor.

6. Apples are now ready to be eaten as is, or added to a recipe.

Tags: apples into, cool water, cover apples, have been, just plump

Make Lowcarbohydrate Sushi

What was once considered Japanese peasant food is quickly becoming a culinary staple in countries worldwide. Though the popularity of sushi is skyrocketing, for those on low-carbohydrate diets, it is an infrequent treat. However, there are ways for you to enjoy sushi at home without the white rice. Be innovative and try different combinations to find the right type of rolls you'll love to eat.

Instructions

1. Lay out your nori, or seaweed sheet, on your sushi mat. Mix up your favorite recipe for chunky guacamole in a bowl. Thinly spread your guacamole on the sheet. Lay down a handful of sprouts and a few pieces of smoked salmon. Wet the corners of the roll with rice vinegar. Roll the mat tightly lengthwise without breaking the sushi. When both sides have met, squeeze the sushi roll. Slice the sushi in larger-than-average pieces and serve. After you spread the guacamole, you'll have to act fast to prevent the nori from getting too wet and breaking.

2. Place nori on your sushi mat and thinly spread hummus. Lay lettuce, sliced onions and roasted bell peppers onto the nori. Place cooked chicken that has been horizontally sliced in the middle and roll tightly. Cut or eat as a sandwich wrap. You can use ranch dressing, soy sauce or ginger dressing as a dip.

3. Visit your seafood counter and ask for sushi-grade tuna. This type of tuna has been frozen to kill parasites and then thawed. Lay down a piece of nori and coat with cream cheese. Sprinkle a generous portion of green onions and cucumbers. Slice the tuna very thinly and place on the green onions. Squeeze onto the seaweed a spicy sauce such as sriracha. Roll tightly and cut into large pieces.

4. Twist your nori so that it resembles a ice cream cone. Hand rolls are the easiest way to produce carbohydrate-free sushi because you don't have to cut it into slices. Fill the inside with your choice of vegetable, seafood and fruit. Some sushi combinations include smoked salmon, cream cheese, jalapenos and pineapple. Or try shrimp, guacamole, sliced pickled carrots and shredded cheese. Likewise, lettuce, bacon, mayonnaise and tomatoes can be used to make a BLT.

5. Cook 1 cup of brown rice according to directions. In a small bowl, microwave for 30 seconds 3 tablespoons of rice vinegar and 1 teaspoon of sugar. Mix the vinegar mixture in the rice before it cools. Always use cold rice when making sushi. With your fingers, spread rice evenly over nori and top with your favorite sushi accouterments. Roll nori and cut. Brown rice is a wonderful alternative to white because it's packed with fiber. It does contain carbohydrates but these complex carbohydrates are great for regulating blood sugar.

Tags: cream cheese, green onions, rice vinegar, Roll tightly, smoked salmon, your favorite

Cut Peaches For A Fruit Tart

Cutting uniform and picture-perfect peaches for a fruit tart need not be left to only the professionals. Here is a very simple way to make your peach fruit tarts look great for a quiet meal at home or for a social event with others.

Instructions

Preparing the Peaches for Slicing

1. Clean your moderately ripe peaches. Make sure there are none with large bruises or any other prominent blemishes. A fruit and vegetable spray can be used to clean them if desired.

2. Slice each peach straight down the middle to the pit. You may either divide it in half on a cutting board or if you have the skills you may slice around the pit with the peach in your hands. Be sure to slice in a straight line around the entire pit of the peach.

3. Pull each peach into two parts after slicing and remove its pit. You should now have a bowl full of peach halves.

4. Peel the cleaned peaches, if desired. To do this, place each peach half facing downward on a cutting board. Gently slice only the skin in the middle of the peach half and pull off each quarter portion of peel from the peach flesh.

Uniform Peach Slicing

5. Place one of the peach halves face down on the cutting board. Positioning the peach flesh this way provides a more stable foundation for slicing and making uniform cuts.

6. Cut the peach halves into uniform slices. The slices can range from very thin to thick pieces. The important element is to keep the same thickness between slices. Usually, peach tarts have very thin slices.

7. Continue the same process with the remaining peach halves. The first and last slice of each peach half may be too small to use in the tart and can be discarded.

8. Arrange your peach halves as desired in your fruit tart. A common way to arrange them is by slightly overlapping them in complete circular rows around the tart.

Tags: peach halves, each peach, cutting board, peach half, each peach half, fruit tart

Make Refrigerator Pickles That Stay Crisp

Pickling cucumber varieties make the crispiest pickles.

Cucumbers are found in several different recipes. They are often known for their ability to be pickled. A variety of pickling mixes are available to create different tasting pickles. Dill, sweet, spicy and bread and butter are some of the most popular flavors for pickling cucumbers. Regardless of which spice mix you choose, the crispness of your pickles will determine how well they are received by those eating them. Crisp pickles can be made in your home refrigerator without using canning methods.

Instructions

1. Choose the right cucumbers. The best cucumbers for crisp pickles are dark green with lots of bumps. Avoid the ones that have yellow or white spots or that are limp or soft.

2. Rinse the cucumbers in cold water.

3. Cut off both ends of the cucumbers about 1/4 inch with a knife. Be certain to cut enough to remove any stem or blossom that remains from picking.

4. Cut the cucumbers into spears or slices depending on which you prefer. For spears, cut the cucumber lengthwise in equal sections, according to your desired preference for thickness. Slices are cut across the width of the cucumber creating circular pieces.

5. Combine vinegar and water with your purchased pickling mix as directed on the package. Bring the mixture to a near a boil over medium heat. Stir the mixture continuously watching. Remove from heat when the mixture begins to gently bubble.

6. Place a fresh, clean grape leaf in the bottom of the sanitized jars. You can boil the jars in a large pot or run them through the dishwasher for sanitizing.

7. Pack the sliced or speared cucumbers into the jars on top of the grape leaf.

8. Pour the hot pickling mix on top of the cucumbers and fill to about 1/4 inch from the jar's opening.

9. Tighten the lid on the jar using a ring.

10. Allow the jars to cool to room temperature and then place them in the refrigerator.

11. Wait at least 24 hours before eating.

Tags: about inch, cucumbers into, grape leaf, pickling cucumbers

Marinate Lamb Chops

Marinating lamb chops adds flavor and tenderizes the meat.

Lamb is a red meat that is very popular in the Middle East and the Mediterranean. According to the United States Department of Agriculture, it is less popular in America; Americans on average eat less than 1 lb. of lamb per person each year. However, the cut of lamb that Americans most often eat is the lamb chop. This cut can come from the rib, shoulder or leg of the lamb. One way to prepare lamb chops is by marinating the meat and grilling or baking the chops.

Instructions

1. Combine the ingredients for your favorite marinade. The University of Georgia Extension Service mentions using cumin and mint for lamb, but other spices found in many recipes include garlic, rosemary, parsley and oregano.

2. Pour the marinade into a sealable bag or large, covered dish. Using a disposable, sealable bag makes coating the chops with marinade simple. This also makes for easy cleanup.

3. Add the lamb chops to the marinade. Make certain you thoroughly coat the chops.

4. Place the dish or bag in the refrigerator overnight or for at least eight hours. This allows the marinade to soak into the lamb chops, helping it to tenderize the meat.

5. Cook or grill the lamb chops according to recipe directions.

Tags: lamb chops

Recipes

Recipe to make strawberry bread. This is an easy recipe to cook strawberry bread. Prepare and serve strawberry bread for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.

Instructions

1. Step one in baking your strawberry bread with this recipe is to mix flour, sugar, salt, soda, and cinnamon together.

2. Step two in baking your strawberry bread with easy recipes like this one, is to thaw strawberries thoroughly but do not drain the strawberries.

3. Mash into small pieces. Add all other ingredients to the dry mixture.

4. Mix well to a smooth batter.

5. Put into two loaf pans that have been sprayed with Pam. Bake @ 350* for 1 hour or until done.

6. The final step to bake strawberry bread with this recipe is to test with a toothpick inserted in the center.

7. Bread recipes are good recipes to learn to cook with. This strawberry bread recipe helped me learn to cook. If you have a recent grad, or another child heading away from home soon, help them learn to cook for themselves before they leave home.

Tags: strawberry bread, bread with, easy recipes, learn cook, strawberry bread with, your strawberry bread, baking your

Ideas For Arranging Quiche For A Luncheon

Quiche is an egg custard, baked in a pastry shell. The most commonly known is Quiche Lorraine, which adds Gruyere cheese and bacon to the basic egg custard. However, the varieties of quiche found in homes and restaurants today are nearly endless, with cooks adding ingredients like salmon and goat cheese or asparagus, onions and hot peppers. Quiche is versatile and can be served at breakfast, lunch or dinner.

Formal Luncheon

If you are hosting or catering a formal luncheon, you will want to present the quiche in a way that reflects the mood just as much as the table setting and centerpiece.

One way to achieve this is by serving individual quiches on china dishes, accompanied by an arugula salad. Give your guests a choice of quiches and include vegetarian and lower calorie options.

You also may arrange a variety of whole quiches on a serving cart to be cut and served to order, much like cake on a dessert cart.

Buffet Luncheon

If your luncheon is buffet style, there are a number of ways you can arrange the quiche.

Present the quiche on the buffet table as a whole pie. Be sure to label the different choices and when a guest makes her choice, cut a piece and place it on her plate. This is the best of both worlds because the guest is not juggling her plate while she helps herself to the quiche.

Another way to arrange quiche as part of a buffet is to cut it into pieces and place the pieces on small plates as appetizers. Arrange the plates in a pleasing fashion on the buffet table and keep the area supplied to avoid an empty-looking table. Label the different types to avoid any confusion.

Another option is to cut the quiche into slices and arrange them on a serving platter garnished with fruit or vegetables that complement them. For example, you may want to counter the cheese and bacon in a Quiche Lorraine with apple and orange slices.

Casual

Perhaps you have invited a few friends over in order to catch up, or you're hosting a laid-back book club meeting, and you've decided to serve quiche because it is relatively easy to make and can be served at room temperature. This scenario calls for a casual approach; family style fills the bill.

Place whole quiches on the table that have been cut into slices, and when everyone is seated, pass the quiches around. Be sure each guest has a knife and fork to make removing the quiche from the pie plate easy.

Tags: arrange quiche, buffet table, cheese bacon, into slices, Quiche Lorraine, whole quiches

Package Snowman Soup

Snowman soup is a gift that combines hot chocolate mix, chocolate pieces, marshmallows and a candy cane in a package. This gift is easy to assemble; it takes under 10 minutes. Customize snowman soup by using flavored hot chocolate mix, different types of chocolate and different types of candy canes. For example, use raspberry-flavored hot chocolate, white chocolate pieces and a mint candy cane. Snowman Soup is an inexpensive gift for teachers, co-workers, relatives and caregivers.

Instructions

Single Packets

1. Cut a large, square piece of plastic wrap. Lay it on a flat surface. Set the packet of hot chocolate mix on it.

2. Place a handful of marshmallows on the center of the plastic wrap. Add a few pieces of chocolate.

3. Gather the plastic wrap and twist. Tie it with a ribbon.

4. Set the plastic wrap in the mug. Stick a candy cane in the mug.

5. Write down the instructions for the soup. The instructions should say: "Pour the hot chocolate, marshmallows and chocolate in a clean mug. Stir with the candy cane."

Loose Powder

6. Pour enough loose powder into a small plastic bag for one cup of cocoa. Add a handful of marshmallows and a few pieces of chocolate.

7. Seal the bag. Write on a card to pour all the ingredients in a mug of hot water.

8. Tape the bag to the back of the card, then tape a candy cane to the front of the card. Put the bag in a mug.

Tags: candy cane, plastic wrap, chocolate different, chocolate different types, chocolate pieces, different types, handful marshmallows

Bake With A Silicone Bundt Pan

Bundt cake pans have a deep fluted tube shape and a nonstick coating, but silicone Bundt pans have the advantage of flexibility. Silicone pans can be used at temperatures ranging from -58 degrees to 932 degrees Fahrenheit. Dishwasher, microwave, freezer and oven safe, silicone Bundt pans give you more cooking options for your recipes. The only barrier to using silicone pans is direct heat.

Instructions

1. Pull out the center oven rack and move it one notch below the center. Preheat the oven at least 30 minutes before baking.

2. Wash the Bundt pan with soap and water and dry thoroughly before you use it the first time.

3. Spray the inside of the pan with cooking spray or baker's spray. If you do not have cooking spray, apply a thin layer of oil or butter on the inside of the pan with paper towels.

4. Dust the inside of the cake pan with flour; ensure you cover all of the nooks and crannies. (Skip this step if you used a baker's cooking spray, which already has flour in it.) Place the cake pan on a baking or cookie sheet.

5. Prepare the cake batter as directed. Pour into the prepared pan, filling it no more than three-quarters of the way.

6. Place the cookie sheet with the Bundt pan on it into the oven to bake. Check the cake at the completion time required in the recipe by inserting a skewer into the center of the cake, away from the middle post. If it does not come out clean, add up to 20 minutes to the baking time. Check the cake every five minutes during the additional baking time to prevent overcooking.

7. Remove the cake from the oven and let cool in the pan until the cake reaches room temperature. Allow at least 15 to 30 minutes for this.

8. Turn the completely cooled Bundt cake upside down over a serving platter. Watch for the cake to cleanly release from the pan, indicating proper pan preparation. Wiggle and pull back the sides of the pan or push the bottom to release the cake, if needed.

9. Wash the pan in soap and water or in the dishwasher.

Tags: cooking spray, baking time, Bundt cake, Bundt pans, Check cake, cookie sheet

Roast Garlic In Foil

Leave the papery skin on when roasting garlic.

Roasted garlic has a milder flavor than fresh garlic and is a delicious addition to pasta sauces, soups and potato dishes. Its softness and creamy texture makes it ideal for spreads and dips such as hummus, and you can even enjoy it by itself, just spread on bread. You can make your own roasted garlic at home using olive oil, foil and an oven or barbecue. You can roast just a few cloves at a time, or several bulbs at once.

Instructions

Oven Roasting

1. Tear off a sheet of foil and lay it flat on your work surface. The size of the sheet depends on how much garlic you are roasting. For a whole bulb of garlic, about 10 cloves, a dinner plate-sized sheet will do.

2. Break as many cloves of garlic as desired off the bulb, leaving the papery skin on. Cut off any sprouts from the tips of the garlic.

3. Pour a tablespoon of olive oil into the palm of your hand. Pick up the garlic cloves and coat them in oil by rubbing them in your hands. Each clove should be well coated.

4. Arrange the cloves on the foil so they are not touching one another. Make a pouch with the foil by bringing all the edges of the foil together at the top and pinching them shut. The idea is to trap the heat inside this pouch, helping the garlic cook more thoroughly.

5. Place the foil pouch in the center of an oven set at 350 degrees Fahrenheit and bake for 60 minutes.

6. Remove the pouch from the oven and carefully open it as there may be very hot air trapped inside. The garlic cloves should be a light brown color. When they are cool enough to touch, pinch the bottom of the clove and squeeze. The cloves should slide out of the skin and are now ready to use.

Barbecue Roasting

7. Roasting whole garlic in the barbecue creates lots of roasted garlic.

Coat whole bulbs of garlic with olive oil.

8. Wrap the bulbs tightly in foil. Make sure there are no openings or rips in the foil. You may want to use more than one layer of foil.

9. Bury the garlic in the coals left in a barbecue after you've had the barbecue running for 60 minutes. The residual heat from the coals will roast the garlic slowly and evenly.

10. Remove the foil, then cut off the top of the whole bulb of garlic and squeeze out the roasted cloves.

Tags: bulb garlic, cloves should, garlic cloves, papery skin, whole bulb, whole bulb garlic

Cheese & Cracker Tray Recipes

Cheese and cracker trays are popular appetizers at parties, events and dinners. Cheese and crackers are a classic combination and an easy to eat and serve appetizer. Often, they are simple platters with a small selection of cheeses and crackers. To make your cheese and cracker tray spectacular, vary the types of cheeses, add garnishes and arrange the platter in a visually interesting way.

Cheeses

Create a selection of cheeses that vary in texture and flavor. A high-quality white cheddar cheese is a classic choice and will provide a tangy bite to the cheese plate. Smoked gouda and a wedge of brie are mild, creamy cheeses that complement fruits and nuts very well. For a sampling of stronger cheese, choose a blue cheese, cubes of feta or marinated mozzarella. A spreadable cheese like boursin is a nice addition as well. Cut some of cheeses into cubes, such as the feta and gouda. Slice and cube the cheddar cheese and leave the brie, blue cheese and mozzarella whole. Provide a cheese knife for your guests to slice and spread their cheese.

Crackers

A variety of crackers can add visual dimension as well as different flavors. Provide water crackers for a simple, mild option. Sesame crackers and rice crackers have unusual textures and unexpected flavors. Butter crackers are traditional option and come in many different flavors, such as herb, peppered and sesame. Always have extra crackers, as some of your guests will snack on just the crackers rather than the cheese.

Fruits and Garnishes

The accompaniments you add to your cheese platter make the difference between a standard arrangement and an unexpected, exciting one. Provide small bowls with apricot jam and raspberry preserves. Both apricots and raspberries complement creamy mild cheeses very well. A small bowl of honey can often provide a surprising element, especially when combined with strong cheeses like feta. Slice pears and apples and toss them with lemon juice to keep them from turning brown. Provide a selection of nuts as well, such as walnuts, cashews and pecans, to provide another textural element. You can also provide slices of salami, a jar of caviar or a plate of smoked fish for a fancy, larger platter.

Arranging the Platter

When you are arranging your cheese tray, keep in mind that it has to be both visually interesting and easy for your guests to eat from. Arrange the crackers as a border around the tray. Supply small bowls or plates next to the main platter with extra crackers, instead of having the cracker boxes out on display. Line up the sliced cheeses and cubes of cheese next to the crackers. Place small assortments of fruits around the platter and place the nuts in the center. Set the bowls of jams and honeys next to the platter and arrange the spreading cheeses and soft cheeses in the center part of the cheese tray. Fill in any areas with meats and caviar.

Tags: your cheese, your guests, blue cheese, cheddar cheese, cheese tray, cheeses that

Put On Clipon Side Swoop Bangs

Side-swoop bangs are gently pushed to one side of the face.

If you admire the look of side-swept bangs, but are afraid of making the commitment to cut, try wearing clip-on bangs for a new look. Clip-on bangs attach anywhere from the crown of the head to the bang line to provide the look of bangs without a haircut. It is important to put the bangs on correctly, so that people can not tell that they are not real. If done well, they provide a different and stylish look. Side swoop bangs are swept to one side and can be attached in the same way as straight bangs.

Instructions

1. Cut the bangs from the top, if they are too wide for your face. They should cover your forehead, but not go into the sides of your face.

2. Back comb, or tease, the hair where the bangs will be attached. This should not be too high on the top of the head, but lower towards the natural bang line.

3. Wet the bangs and undo the clip or comb on the back. Slide the clip under the back-combed hair and clip into place by bending the ends of the comb on the back of the clip. Add additional bobby pins if needed, to stay in place.

4. Trim the bangs with scissors, if they are too long. Sweep them to one side of the face. Use a straightening iron to smooth and direct them into place. Finish with hairspray and enjoy your new look.

Tags: bang line, comb back, into place, side face, your face

Put Mozzarella Cheese Inside Chicken Breast

The flat side of a heavy meat mallet is ideal for pounding chicken breasts.

Recreate restaurant fare in your own home. Stuffed chicken breasts with a cheesy filling are not as difficult to make as you might think. Rather than cutting open the chicken and stuffing it, the breasts are flattened and rolled around the cheese. This rich dish keeps the cheese from burning and it gives your guests a surprise when they cut into the chicken breast.

Instructions

1. Spritz the top of a sheet of plastic wrap with water from the spray bottle.

2. Place one chicken breast on the plastic wrap on top of the water. Spray the top of the chicken breast and place a second sheet of plastic wrap on top of the chicken.

3. Pound the chicken breast to 1/8 inch thick with the flat end of a meat tenderizer or mallet.

4. Spray a new sheet of plastic wrap with water. Remove top sheet of plastic wrap from the top of the chicken and flip the chicken onto the new sheet of plastic wrap.

5. Pile 1 tbsp. shredded mozzarella cheese in the middle of the flattened chicken breast in an oval shape, following the shape of the chicken breast.

6. Fold the two narrow sides of the breast toward the center. Use the plastic wrap to help roll the chicken breast from one end to the other.

7. Tightly wrap the plastic wrap around the chicken and refrigerate it for at least two hours to help the chicken hold its shape.

8. Remove the plastic wrap and secure the chicken breast with toothpicks.

9. Heat 2 tbsp. olive oil in the frying pan over medium high heat. Add the chicken breasts and cook for eight to 10 minutes, turning with tongs every three minutes or until browned on all sides and cooked through.

Tags: plastic wrap, sheet plastic, sheet plastic wrap, chicken breast, chicken breast, chicken breasts, plastic wrap with

Make A Distillery

A distillery typically contains a still. A still is a special apparatus that increases the alcohol content in fermented liquids. This is a very old process, commonly used today to make products like whiskey, scotch and bourbon. Each of these liquors begins as a preparation with a relatively low alcohol content similar to that found in beer or wine. This is processed at the distillery to make the finished product.

Instructions

1. Start with a fermented liquid. Depending on what you intend to make, this can be either a mash of slowly fermenting grain or some wine. Grain is used to make most common liquors, or spirits, while wine is used to make brandy. This fermented preparation must be fed into a still. In the still, this original batch will be heated until a certain amount of water is boiled out. The removal of the water will result in the batch being higher in alcohol contact than it was before. The process is straightforward--the more water you remove, the more alcohol is left behind.

2. Set up the still. The still is essentially a big pot or kettle that has some twisting pipes connected to it. The original mash is heated to a temperature that is hot enough to cause alcohol to boil but is not hot enough to cause the water itself to begin to boil. This is possible because water boils at 100 degrees C, while alcohol, or ethanol, boils at only 78 degrees C. The vapor goes up into the twisting pipes where it encounters different temperatures and condenses and re-condenses. By carefully controlling the temperature you produce different concentrations, or proofs, of alcohol.

3. Control the temperature in your still. A distillery must be able to produce alcohol of the proper strength. A temperature change of as little as 5 degrees can make a huge difference in the proof of your alcohol. You need to have a large enough surface area in your stll to allow the alcohol to condense and re-condense in the right way without it suddenly changing noticeably in temperature. In most commercial processes, the liquid is actually distilled more than once with the finished product form each still being fed through some more twisting pipes into another still.

4. Take your distilled preparation and move it to a cask or barrel. This is where your liquor will age and turn into something that you may want to drink. Spirits directly form the still are all clear in color--it is the aging process that turns them brown or golden and gives the liquid added flavor. Barrels or casks are usually made of wood. Some kinds of liquors, like Jack Daniels, are actually aged in barrels that have been purposely burnt on the inside. Burning will help release some of the flavors and aromas from the wood itself. Many distillers also insist on using barrels that have been used before--this preserves some of the interesting flavors from previous batches. When your liquor is fully aged, it is ready to be bottled and drunk.

Tags: still still, twisting pipes, alcohol content, barrels that, barrels that have, enough cause

Build A Kettle Corn Popper

Popcorn "pops" when its moisture-sealed hull explodes due to the expansion of its starchy filling.

Kettle corn has been a popular treat at fairs and carnivals for centuries. While kettle corn is made by following a simple recipe of corn, corn oil and sugar, it usually cannot be made. This is because many traditional ranges simply cannot supply enough heat and those ranges that can supply enough heat often lack the portability and capacity of dedicated kettle corn poppers. By supplying intense heat quickly, kettle corn poppers caramelize the sugar leaving the popcorn with a distinctively sweet, crunchy candy coating.

Instructions

1. Place the cast iron kettle on top of the propane burner.

2. Connect the connection hose to the propane cylinder. Screw the smaller brass fitting into the orifice near the top of your propane cylinder.

3. Connect the other end of the hose to the propane burner. Fit the remaining brass fitting onto the brass fitting of the burner and screw the two together by firmly rotating the fitting to the right.

Tags: brass fitting, kettle corn, corn poppers, enough heat, hose propane, kettle corn poppers, propane burner

Tell Chestnut Trees From Chinese Chestnut Trees

Long leaves with deep curved teeth mark this tree as a American chestnut. The fruits of American and Chinese chestnuts are very similar.

Most of the chestnut trees you will find in North America are not the American chestnut tree native to the Americas. In the 1900s, a fungus called chestnut blight was inadvertently brought from China to the United States, and this fungus destroyed almost all of the American chestnut trees. The Chinese chestnut was immune to the effects of the fungus and came to replace the American chestnut in North America. There are currently projects to begin to replant and cross-breed the American chestnut with other species to give it an advantage and allow it to become the dominant chestnut species in North America once again.

Instructions

1. Look at the leaves of the chestnut tree you are identifying. American chestnut tree leaves are large, and the body of the leaf is a long, thin oval. The Chinese chestnut tree's leaf is smaller and more circular. The "teeth," or grooves of the leaves, on the American chestnut tree are deeper than its Chinese counterpart and slightly curved. The Chinese chestnut tree does not have curved teeth.

2. Look at the underside of the leaf. Chinese chestnut tree leaves have a fuzzy underside, while the American chestnut tree's leaf is mostly smooth on the bottom, with a few hairs along the middle seam of the underside of the leaf.

3. Look at the twigs of the tree. American chestnut trees have smooth, small twigs. Chinese chestnut trees have large, hairy twigs.

4. Look at the trunk of the tree. The trunk of American chestnut trees is slim and very straight. The Chinese chestnut has a larger trunk that may taper or curve.

Tags: American chestnut, chestnut tree, chestnut trees, Chinese chestnut, American chestnut tree

Freeze Orange Slices

Freeze orange slices and enjoy them out of season.

Oranges are a good fruit to freeze when they are fresh and in season. When choosing oranges to freeze, select ones that are sweet and have excellent flavor. Oranges can be frozen for up to six months.

Instructions

Freezing with No Syrup

1. Peel the oranges. Remove the entire outside peel and remove any pith that remains.

2. Pull apart the segments of the orange. Separate all the pieces of the orange.

3. Put the orange segments into a zip lock freezer bag. Seal the bag after releasing all the air.

4. Mark the bag with the current date and place in the freezer. Use the oranges within six months of freezing them.

Freezing with Syrup

5. Select ripe, fresh oranges to freeze. Wash and peel the oranges.

6. Divide the oranges into segments, removing any pith from the fruit.

7. Prepare the syrup. Mix one cup of sugar with four cups of lukewarm water and allow to dissolve. Chill the syrup prior to freezing.

8. Place the oranges slices in a freezer safe container. Allow enough room for the syrup - at least 1/2 inch from the top of the oranges and the lid.

9. Pour the chilled syrup over the top of the oranges until they are entirely covered. Place a piece of parchment paper or water-resistant wrapping material over the top of the oranges to secure them in place. Cover the container and place in the freezer.

Tags: Freezing with, Freezing with Syrup, oranges freeze, over oranges, place freezer

Make Light & Fluffy Whipped Body Butter

Whipped body butter can be made at home with natural ingredients.

Body butter is a thick, highly moisturizing cream intended to be applied to the body. Store-bought varieties of body butter may contain chemicals, some of which can cause reactions in sensitive individuals. To avoid harmful chemicals and save money, it's possible to make your own light and fluffy whipped body butter at home. This all-natural body butter is useful for hydrating and softening dry and/or cracked skin all over the body. Because of its lack of preservatives and chemicals, this butter has approximately a six-month shelf life.

Instructions

1. Heat the coconut oil and shea butter in the pot over low heat. Continue heating until the oil and butter are melted. Turn the heat off and remove the pot.

2. Add the castor, rosehip and hemp oils. Add the honey and stir everything together with the wooden spoon, mixing well.

3. Let the mixture sit by itself for 15 minutes.

4. Mix the solution for five minutes with the electric mixer to whip it up. Stop for five minutes. Alternate mixing and resting this way until the mixture has the consistency of whipped cream. Add the lavender essential oil in the last five minutes of whipping.

5. Scoop the body butter into a sterile jar or other container with a secure lid once the mixture has cooled. Unused portions should be stored in the refrigerator to prolong shelf life.

Tags: body butter, five minutes, shelf life

Process Sugar Cane

Unrefined processed sugar cane exhibits a light brown color.

Sugar cane processing usually takes place in an industrial or traditional setting. Processing begins with harvesting and milling. In an industrial plant, the mill is very large and processes a large amount of cane each day. In traditional milling, an ox-driven or small diesel-powered mill crushes the cane. For the at-home sugar cane processor, there are small hand-powered mills available for purchase. You may achieve further processing and evaporation of the juice using modified traditional methods.

Instructions

1. Run the sugar cane through the mill.

2. Collect the extracted juice in a large bowl.

3. Place a clean cotton cloth over the second bowl and transfer the juice. The cloth will filter the juice and capture sediments.

4. Pour the juice into a shallow baking sheet.

5. Heat up an outdoor grill or build a fire in a fire pit.

6. Place the baking sheet on the grill or fire pit and bring the cane juice to a boil.

7. Clean one of the bowls with soap and water. Set aside.

8. Skim off any scum that rises to the surface with a small strainer. Rinse the strainer between uses.

9. Measure juice content with a Brix meter periodically, until sugar content reaches 90 to 95 percent.

10. Without agitating the contents, pour the concentrated cane juice into the clean bowl. Allow any sediments that have settled to the bottom to remain in the pan.

11. Stir with the whisk to incorporate air for 20 minutes.

12. Pour onto the second baking sheet and allow to cool.

Tags: baking sheet, cane juice, juice into, sugar cane

Make Pickled Green Tomatoes

Make Pickled Green Tomatoes

Pickled green tomatoes are a popular dish in the Southern United States. They are made by allowing sliced green tomatoes to soak in a vinegar and spice mix, and then canning them. You don't need a pressure canner or any special equipment to make them--only a few large stock pots. This recipe yields approximately 4 pints of pickled green tomatoes.

Instructions

1. Slice approximately 1 gallon of green tomatoes, or enough to yield 16 cups when sliced thickly. Each slice should be about ¼ inch in thickness.

2. Place the sliced tomatoes in a large bowl and sprinkle with about ½ tsp. salt. Allow them to sit overnight, covered. This process removes much of the moisture, resulting in crisper pickled green tomatoes.

3. Combine 2 tbsp. of powdered alum with 2 cups of boiling water. Stir well until the alum has completely dissolved. Pour the mixture over the tomatoes, and allow them to soak for 25 to 30 minutes, uncovered.

4. Drain the alum water from the slices, and cover them with cold water. Allow them to soak for an additional five minutes in the clean water. Drain, and place the green tomatoes into sterilized pint-sized canning jars. It should take approximately four canning jars for this part of the process.

5. Combine 3 cups of apple cider vinegar, 1 cup of water, 4 cups of granulated sugar, 2 tbsp. of pickling spice, 1 tsp. of allspice, and one 1-inch piece of fresh ginger root in a large stock pot. Bring the mixture to a boil, and then pour into the canning jars with the green tomatoes. Fill each jar to within ½ inch of the top.

6. Remove any air in the jars by tapping on the side of each one gently a few times. Repeat until you don't see anymore air bubbles in the liquid. Add one 1-inch piece of fresh ginger root and one cinnamon stick to each jar. Wipe the rims of the jars with a paper towel or dish towel, and secure the lids.

7. Place the jars into a very large stock pot and cover with boiling water to at least 1 inch over the top of the jars. Bring the water to a boil again, over medium-high heat, and then cover the pot. Leave the jars to process for approximately 10 to 12 minutes, and then remove with tongs or a jar lifter.

8. Place the hot jars onto a dish towel to cool. The lids will begin to pop as the contents cool. Allow them to sit for at least 12 hours, but as long as 24 hours if necessary, before storing your pickled green tomatoes the refrigerator.

Tags: green tomatoes, green tomatoes, canning jars, large stock, 1-inch piece

Things To Do With Leftover Mashed Potatoes

Mashed potatoes are one of the staple side dishes on the American dinner table and it's not uncommon to make more than our stomachs can handle. There are plenty of ways to use those leftover mashed potatoes in delicious meals and side dishes that will help save time, money and prevent food waste.

Potato Pancakes

Potato pancakes are a great breakfast dish that utilizes those leftover mashed potatoes from the night before. Place any leftover mashed potatoes in a bowl and add milk, flour, salt and pepper. The mashed potatoes should be soft enough to form into patties. Place the patties in a heated skillet with hot oil. Allow the patties to brown on both sides then remove from the skillet to cool. You can make your potato pancakes more interesting by adding green onions, shredded cheese, cayenne pepper and topping them with salsa and sour cream.

Casseroles

Use leftover mashed potatoes in a casserole dish. Casseroles to consider include hamburger pie consisting of a base of browned hamburger, green beans, tomato sauce and seasonings, a second layer of mashed potatoes and a top layer of shredded sharp cheddar cheese. Use mashed potatoes in your favorite version of shepherd's pie or consider making a mashed potato casserole, which is as simple as adding cream cheese, sour cream, salt and chives to your leftover mashed potatoes and baking at 350 degrees Fahrenheit until warm and brown.

Mashed Potato Candy

Mashed potatoes aren't just for savory meals and side dishes. Mashed potatoes can also be used as a component in candy-making. Mashed potato candy is made using leftover mashed potatoes, powdered sugar, vanilla and peanut butter. Mix together the leftover mashed potatoes, powdered sugar and vanilla until the sugar is dissolved and the mixture becomes hard to stir. The mixture is then placed on a hard surface and rolled out with a rolling pin. Add a layer of peanut butter on top of the rolled out potato mixture then roll it up like a jelly roll. The candy is refrigerated for several hours then cut into slices.

Mashed Potato Puffs

Create an elegant side dish with mashed potatoes by making mashed potato puffs. Mix leftover mashed potatoes with eggs, Parmesan cheese, chives, ham and salt and pepper. Drop spoonfuls of the mixture into greased muffin tins. Top each puff with more shredded cheese before baking. Bake the puffs at 350 degrees Fahrenheit until they are brown.

Tags: mashed potatoes, leftover mashed potatoes, leftover mashed, leftover mashed, side dishes, degrees Fahrenheit

Crab In Vodka

Top crab-stuffed pasta shells with vodka sauce.

Crab and vodka are not usually associated with each other, unless your thinking crab cakes and vodka shots, but they actually complement each other very well in recipes, especially pasta dishes. With a basic vodka sauce under your belt, you can get creative with crab and vodka in as many ways as you can imagine. There are a few great recipes you should try out first, but then the sky's the limit. Add this to my Recipe Box.

Instructions

Vodka Sauce

1. Heat a non-stick pan on the stove and add a tbsp. olive oil and butter and stir to melt together. Add 2 minced garlic cloves and 1/2 sliced onion and saut until tender; around 3 to 4 minutes.

2. Remove the pan from the heat briefly and add a cup of vodka. Return the pan to the stove and reduce the vodka by half; around 2 to 3 minutes.

3. Add a cup of stock (chicken, vegetable or beef) and a can of pureed or minced tomatoes and bring to the boil. Reduce the heat and simmer for 8 to 10 minutes. Season to taste with salt and pepper.

4. Remove the pan from the heat and add 1/2 cup thin cream and stir to combine.

Simple Crab And Vodka Linguine

5. Set a pot 3/4 full of salted water to boil on the stove. Make the simple vodka sauce, but don't add the cream yet.

6. Add 1/2 pound crab meat pieces to the vodka sauce and simmer for 2 minutes, at the same time, add the fresh linguine to the boiling water.

7. Remove the sauce from the heat, stir in cream and 2 tbsp. freshly chopped basil. Remove linguine from the pot after 3 minutes, or until al dente and drain in a colander.

8. Divide the linguine between 4 bowls, top with crab and vodka sauce and garnish with 1/2 tbsp. grated parmesan cheese.

Pasta Shells Stuffed With Crab In Vodka Sauce

9. Make the vodka sauce and set aside. In a mixing bowl, combine 1 cup ricotta with 1/2 cup each of grated mozzarella and Parmesan and 2 minced garlic cloves. Add an egg, 1 cup of drain, chopped cooked spinach, 1/2 pound crab meat and 2 tbsp. each of chopped basil and parsley. Mix together and season with salt and pepper.

10. Divide the crab mixture evenly between 20 cooked large pasta shells, stuffing the mixture tightly into the shells.

11. Sprinkle 2 tbsp. of breadcrumbs onto the bottom of a baking pan, then place the stuffed shells on top. Pour over the vodka sauce and sprinkle on remaining 3 tbsp. breadcrumbs.

12. Bake for 25 minutes in 350 degree Fahrenheit oven, or until the breadcrumbs are golden.

Tags: vodka sauce, from heat, around minutes, chopped basil, crab meat, Crab Vodka, each other

Jewish & Kosher Restaurants

Bagels are a popular Jewish treat.

Kosher and Jewish foods have become very popular throughout the United States. If you are looking for food that is prepared in accordance with Jewish law, there are many different types of kosher cuisines to choose from. If you are just in the mood for traditional Jewish foods like stuffed cabbage, there are plenty of those restaurants to choose from as well. Add this to my Recipe Box.

Kosher Chinese Express

This Glatt Kosher Chinese restaurant offers takeout as well as served meals. For health-conscious customers, the restaurant offers a weight-watcher special of steamed food that is low calorie and low cholesterol, with no salt or MSG added. Lunch specials are served from 11:30 a.m. until 3:30 p.m. A catering menu is available for gatherings of at least 20 people.

Kosher Chinese Express

335 Route 9 South

Manalapan, NJ 07726

732-866-1677

kosherchinese88.com

Klein's Kosher

Located in Waterbury's Jewish community, Klein's Kosher is a deli that offers both takeout and catering. Klein's takes pride in using fresh, quality ingredients. Its catering menu includes the traditional kosher deli items like matzo ball soup and pastrami sandwiches, and also includes items like tenderized chuck steak, chicken nuggets and fire poppers. Food is available by the quart and pound on their Sabbath menu.

Klein's Kosher

415 Willow Street

Waterbury, CT 06710

203-754-3354

kleinskosher.com

Sara's Kosher Pizza Shop

Sara's Kosher Pizza Shop is in North Miami and Hollywood Florida. This casual kosher, vegetarian restaurant serves soup, salad, subs, pizza and pasta. The pizza dough is made of wheat flour, apple juice and vegetable shortening. Although it is a vegetarian and kosher restaurant, Sara's serves a "pepperino" and "hamm and meat-a-ball" pizza. For dessert, Sara offers muffins that are free of fat, cholesterol, dairy and sugar.

Sara's Kosher Pizza Shop

2214 N.E. 123 Rd.

North Miami, FL 33181

305-891-3312

3944 46 Ave.

Hollywood, FL 33021

954-986-1770

sarahspizza.com

Colbeh

Located in New York, Colbeh Mediterranean Grill and Sushi has offered kosher food for more than 25 years. It has locations in Manhattan, Queens, Great Neck and Roslyn. Colbeh is known for its kebabs and specialty rices. Colbeh is able to accommodate small gatherings or large. There is a special catering menu for morning parties, a Shabbat Kiddush menu and even a teen party menu.

Colbeh Mediterranean Grill and Sushi

75 N. Station Plaza

Great Neck, NY 11021

516-466-8181

One The Intervale

Roslyn Estates, NY 11576

516-621-2200

32 W. 39th St.

New York, NY 10018

212-354-8181

5427 Little Neck Pkwy.

Flushing, NY 11362

718-225-8181

colbeh.com

Deli King of Linden

Deli King of Linden has been in business for more than 50 years. It offers traditional Jewish foods such as deli platters, smoked fish and stuffed cabbage. Deli King offers menus for catering, special occasions, holidays and parties. Its menu includes sandwiches, wraps, omelets and even low-cholesterol meals. Deli King of Linden is open seven days a week.

Deli King of Linden

628 West St. Georges Ave.

Linden, NJ 07036

908-925-3909

delikinglinden.com

Tags: Deli King, Deli King Linden, King Linden, catering menu, Jewish foods, Klein Kosher, Kosher Chinese

Brine Trout To Smoke

Preserving your trout catch by brining and smoking.

One of the most popular game fish across most of North America and Europe is the trout. While there are many varieties of trout, they mainly reside in streams and lakes. Cooking and preserving trout can take many forms, but smoking is one that requires more than just throwing it in a skillet or oven. The smoked fish will last many weeks or months, provided you store it properly. Prior to smoking trout, clean the fish and soak it in brine.

Instructions

1. Clean the fresh caught trout immediately. Remove the gills, slit the fish from the anus to the gills and strip out the guts including the bloodline that runs along the backbone. The fish can develop food poisoning bacteria if not properly stored after cleaning.

2. Store the cleaned fish on ice until you are ready to soak it in brine. Cover the fish completely with ice including packing the gut cavity with ice chips. This will keep the meat safely until you are ready to smoke it.

3. Mix the brine solution. Fill a 5-gallon bucket half-full of spring water and add enough kosher salt to give the water a distinct but not overpowering salty taste. Add seasonings of your choice and stir until dissolved. The seasonings used are purely dependent on personal taste. Options include brown sugar, Worchestershire sauce, bay leaves, Cajun seasoning blend, hot sauce, pepper or wine. Use any combination of these or others that you desire. The only mandatory ingredient is the salt.

4. Fillet the trout if it is too large to smoke as one piece. You should not exceed a thickness of approximately 1.5 inches. Fillet the trout if it is large enough to exceed this size or if you desire to remove the bones before smoking.

5. Immerse the fish or fillets in the brine and store at a temperature below 10 degrees Celcius. You can reduce the temperature by adding ice during the brining process.

6. Soak the fish in the brine for a minimum of one hour and not more than 24 hours. The longer the fish soaks in the brine, the stronger the flavor of the brine in the smoked product. Stir the brine solution occasionally to expose fresh brine to the flesh of the fish throughout the brining process.

7. Remove the fish from the brine and allow the skin to dry on a paper towel for a few minutes. The brining of the fish cures the fish and chemically cooks it. Transfer the fish to the smoker and proceed with your normal process for smoking the trout.

Tags: brine solution, brining process, Fillet trout, Fillet trout large, fish from, more than

Downtown Hollywood Restaurants

Dinning in downtown Hollywood, FL.

Downtown Hollywood is a artistic community where art galleries and bistros, live music clubs and cafes all rub shoulders. The sheer variety of different cuisines and styles of restaurants in downtown Hollywood might make the choice of a location for fine dinning or snacks difficult. Many of these restaurants require a reservation, so call ahead to be sure.

Transylvania Romanian Restaurant

The Transylvania Romanian Restaurant in downtown Hollywood offers an authentic taste of Romanian cuisine and is regularly filled with Romanian locals, especially for the all-you-can-eat buffet. As of 2010, this buffet opens every Sunday at 12 p.m. and costs $9.50. The owner and host is John Baleanu from Romania who presides over this brightly painted restaurant. The staff also entertains its guests with live music, dancing and a selection of special events. The restaurant is open seven days a week, Mondays to Thursdays from 11 a.m. to 11 p.m. and Fridays to Sundays from 11 a.m. to 2 a.m. Reservations are recommended and all major credit cards are accepted. Dress is very casual, jeans and T-shirts are perfectly acceptable.

 

Transylvania Romanian Restaurant

113 South 20th Ave.,

Hollywood, FL 33020

(954) 929-0777

restauranttransylvania.com

Le Tub

Le Tub is an American restaurant which began life as a Sunoco gas station. The loving restoration and transformation by its owner, achieved with treasures found along the shoreline, have made Le Tub into a unique multi-level outdoor dining restaurant. The food is superb, Le Tub's famous sirloin burgers were voted the best by "GQ" magazine and even received a mention on the Oprah Winfrey show. As of 2010, burgers start at $11 and snacks and full meals are reasonably priced from $5 to $12. Le Tub is open 365 days a year, from noon to 4 a.m.

 

Le Tub

1100 North Ocean Drive

Hollywood, FL 33019-3309

(954) 921-9425

theletub.com

Mama Mia Restaurant

The Mama Mia Italian restaurant opens everyday from 11:30 a.m. to 1 a.m. Mama Mia's offers indoor and outdoor dining with generous portions of traditionally prepared seafood like scallops, calamari, clams and mussels served in a marinara sauce. A new express lunch packet, ready to go in 20 minutes, offers 14 choices of dishes, such as Ziti Siciliana, Shrimp Diavlo and Penne Ala Vodka. The bar special on Fridays include three for one drinks and two for one snacks. Valet parking is available and reservations for dining are recommended. Smoking is only permitted in the outdoor areas.

 

Mama Mia Restaurant 

1818 South Young Circle

Hollywood, FL 33020

(954) 923-2800

miagrill.com

             

Tags: downtown Hollywood, Romanian Restaurant, Transylvania Romanian, Transylvania Romanian Restaurant, Hollywood 33020, live music

Easy Meals For Holiday Entertaining

Cooking can be a good time to bond with family.

Spend less time in the kitchen and more time socializing with family by incorporating easy recipes into your day. Multitask by making the salad while the main dish cooks, or create a make-your-own station for family members to add their own ingredients. Experiment with new flavors on old classics to please every palate at your holiday gathering.

Filet Mignon and Ginger Salad

Make a zesty marinade for your filet mignon.

Don't let the name scare you. You can make filet mignon with surprisingly few ingredients and steps. Make a marinade with soy sauce, peanut oil, lime juice and chile paste. Coat the meat with the mixture. Marinate it for an hour (the longer the better). Grill the steaks to perfection. Accompany the steak with a crisp ginger salad. Toss spinach, lettuce, sprouts, baby tomatoes, cucumbers and cashews together. Top it off with a store-bought ginger dressing, or make your own using ginger, peanut oil, soy sauce and lime juice.

Italian Flair With Chicken Parmesan

Make cheesy chicken Parmesan in under an hour. Use onions, basil, garlic and bay leaves for the seasoning of your sauce. Cook them on the stove top. Add in crushed tomatoes and olives. Bake the chicken after coating it in layers of flour, egg and bread crumbs. Pour the sauce onto the chicken and serve it with whole wheat pasta. Bake garlic bread to go along with the Italian meal. Add some green with an easy asparagus side dish. Just coat the asparagus with olive oil, salt and pepper and roast it in the oven.

Apricot Ham and Roasted Broccoli Salad

Spice up the traditional ham with apricots and a citrus marinade. Before you bake the ham, attach apricots to the ham using cloves. When the ham is over halfway baked, spread a glaze of orange marmalade and Dijon mustard on the ham. Repeat the glazing every 15 or 20 minutes until the ham is done. Serve with roasted broccoli salad. Toss broccoli florets, almonds, soybeans and cranberries with olive oil. Broil the mixture on a baking sheet in the oven. After you remove the broccoli salad, add mandarin oranges to complement the apricot ham.

Breakfast Spread

Incorporate fresh fruit with a yogurt parfait for breakfast.

You may want to serve breakfast for more than one meal with the correct recipes. Make an egg casserole with ham, bread crusts, spinach and roasted red peppers. Bake the casserole. Add cheese when you pull it out of the oven to create a melted crust. Whip up some cinnamon-blueberry pancakes to serve with the casserole. Make pancake mix as normal, but add a teaspoon or two of cinnamon and a pinch of ginger. Lightly mix in blueberries. Pour the mixture on a hot griddle. Flip when the mixture bubbles. Make a yogurt parfait for your guests by layering fresh fruit, yogurt and granola.

Tags: broccoli salad, filet mignon, fresh fruit, lime juice, salad Toss

Make Red Wine From Fresh Grapes

People spend lifetimes perfecting the science of making wine. Here is an overview of the basic steps involved. Equipment and materials needed for this procedure can be rented or bought at a winemaking supply shop.

Instructions

Before Fermentation

1. Crush grapes into primary fermentor. Fill fermentor only 2/3 full.

2. Remove up to 80 percent of stems.

3. Add sulfite crystals to fermentor. Use about .1 gram of sulfite powder per liter or 1 campden tablet per 10 liters. Dissolve into 1 cup of warm water and stir into fermentor using a wooden or plastic spoon.

4. After adding sulfite, let the crushed grapes, or "must," sit for 2 hours.

5. Check Brix (a measure of sugar content) of juice. It should be around 22 to 24 degrees, depending on varietal. (See "Monitor Brix of Fermenting Wine Must" in related eHows.)

6. If Brix is lower than 21 degrees, add sugar to juice.

7. Check and adjust acid level of juice, using an acid-testing kit found at a winemaking shop. Acid content should be about 5.5 to 6.5 g/liter.

8. Check temperature of must and adjust if necessary. Temperature should be 70 to 75 degrees F (21 to 23 degrees C). Raise temperature by placing a heating pad underneath the fermentor or applying a heating belt. One way to lower temperature is to place a heavy object into a large freezer bag. Add ice to the bag, tie the bag securely and lower into the fermentor. Monitor the temperature for changes and remove the heating or cooling element when the proper temperature has been reached.

9. When the proper Brix, acid level, and temperature are reached, dissolve 1 gram yeast pellets in 1 cup of warm water for every 3.8 liters of must. Let yeast solution sit for 10 minutes, then add to fermentor.

10. Cover fermentor with cheesecloth.

Fermentation

11. Check after 24 hours. Bubbles and gurgling noises indicate fermentation is taking place. As fermentation takes place, the temperature will rise, which is acceptable.

12. Stir twice daily to keep the "cap" wet. The cap is the top layer of seeds and grape skins.

13. Check Brix daily. There should be an average drop of about 2 degrees in Brix.

14. When the cap stops pushing up to the top or when Brix is around 0 degrees, press the wine into gallon jugs and attach a fermentation lock. Save the cap material (pulp) to top up after initial racking.

15. When sediment drops out, rack and top up with pulp. Add sulfite. (See "Rack Wine" in related eHows.)

16. Add fining material right after racking, or later, when wine is clear. (See "Add Fining Material to Wine" in related eHows.)

17.After sediment drops out, rack and add sulfite crystals. Continue racking as necessary when sediment drops out.

18. Depending on varietal, age for appropriate amount of time.

19. Bottle. (See "Bottle Wine" for details.)

20. Depending on varietal, bottle age for the appropriate amount of time.

Tags: related eHows, sediment drops, acid level, amount time, appropriate amount, appropriate amount time

Keep Herbs And Spices Fresh Longer

People seem to think that spices and herbs last just this side of forever, but that is not the case. They lose flavor, texture and color over time and they no longer season your food well. The flavor can also taste old when the spice gets old. Here's keep your herbs and spices fresh for the maximum amount of time.

Instructions

Check What You Have

1. Look at your spice and herb jars and see how old they are. You may be amazed to find that some have been around longer than your firstborn. These will not taste good. Sadly, all you can do with these out of daters is toss them. Do this first so you can start with a clean slate.

2. Are you planning on moving? You may have to move-those spices anyway. Just about everyone stores them right near the stove where they're handy but this is one of the worst places to put them. Spices and herbs don't like the heat. In fact, they're downright persnickety and they don't like the light or moisture either. These things sap the spices of their flavor and that's what we buy them for, right? So they've gotta move.

3. The absolute best place to store these are in the freezer in airtight containers-like zippered bags you've flattened all the air out of. The refrigerator inside a drawer-at about mid shelf if possible-is a close second for perfect places.

4. If you're like most people, you don't have a few spices-you have half a cabinet full and there's just no room in the freezer or fridge for all of them, so now what do you do? Think dark, think dry, think cool. No, not the root cellar (you have one of those).A drawer isn't a bad choice but it has to be away from the sink, stove and dishwasher. Where? I'm sorry. I'm not making this up.This is what the spice people tell me we have to do.

5. Try a spice rack that fits in the back of a cabinet or use the aforementioned drawer that may or may not exist away from everything in your whole kitchen. Spices lay flat and organize nicely in a drawer and there are a ton of spice racks to choose from that go inside a cabinet.

6. The best deal is a pantry closet which is usually not right next to the stove or sink or fridge. If you don't have drawers in the pantry, try this. Get a sturdy box lid and use it just like a drawer. Just don't get one too big that will bend when you try to take it out.You can also do this in a freezer-just cover the whole box lid with that press and stick plastic wrap so everything stays in the box.

7. Use this rule for seasonings. Whole spices can maintain their quality for up to four years (some sources say two, some five, some six so I went for the middle of the road). Ground spices and most herbs and blended seasonings last only six months-one year-but just from cooking experience, this is a really conservative figure. I'd say if it's not longer than two years old, try it and see. It may be fine if you add just a little bit more than usual.

8. Happy cooking-- and label reading and tossing and moving and storing. Well, happy whatever anyway!

Tags: away from, longer than, them right

Reinvent Leftover Rice

Reinvent leftover rice with just a few additional ingredients.

No matter how carefully you prepare it, reheated leftover rice never tastes quite as good as the original batch. Reinvent leftover rice by serving it cold instead of hot, making it the main ingredient in a tangy, colorful salad filled with vegetables and topped with cilantro. Warm leftover rice is easier to stir than cold leftover rice, so you may want to make this salad before you store your leftover rice in the refrigerator.

Instructions

Vegetable Rice Salad

1. Place the leftover rice in a large serving bowl. Break up any large clumps with a wooden spoon.

2. Pour 1/4 cup olive oil in a small mixing bowl. Add 1 tsp. salt and 1 tsp. sugar; whisk until the sugar dissolves. Pour the mixture over the rice and toss to coat.

3. Place the carrot and snow peas in a microwave-safe bowl. Add about 1 inch of water, cover the bowl with a plate or microwave-safe cover and microwave on high for about two minutes, or until the vegetables are crisp-tender. If you like your vegetables extremely tender, extend the cooking time.

4. Drain the carrots and snow peas. When they are cool enough to handle safely, dice the carrots and chop the snow peas into bite-sized pieces. Stir the carrots and snow peas into the rice.

5. Stir the diced bell pepper, chopped green onions and rice vinegar into the rice. Refrigerate for at least one hour before serving. Add salt and pepper to taste, and garnish with fresh cilantro.

Tags: leftover rice, snow peas, carrots snow, carrots snow peas, into rice, peas into