Quick Method For Thawing Frozen Bread Dough

Ever feel the urge to have freshly baked bread for a meal or a dinner party, only to discover that the only dough in your house is frozen solid? There are several ways to fast-thaw your frozen dough so that you are not stuck waiting the typical four to five hours it takes for bread to traditionally defrost to room temperature.

Soaking

Put your frozen bread dough in a large sealed bag. Fill your sink full of hot water, then place the dough in the water. You may have to change the water a few times if the frozen bread makes the water too cool. Make sure the bag is sealed against the water. This method can cut the thawing time in half, but be careful that the water is not so hot that you activate the yeast in the dough!

Heating

Turn your oven to its lowest setting, no more than 175 degrees, and put the bread in the oven on a cookie sheet. If you take the loaves out and turn them every so often you will speed up the defrosting process even more. This process should take an hour or so, but be careful to turn the loaves frequently to avoid uneven defrosting.

Microwave

One way to defrost anything in a hurry is by using the microwave. Place your loaves on a microwave-safe plate and use your auto-defrost button on your microwave. By rotating the bread and checking its progress often, you shall have defrosted bread dough in a short length of time---using the lowest power setting, put the loaf in for 5 to 8 minutes, and repeat this cycle as often as is needed, with 10 to 15 minutes between cycles. This is a great way to quick-defrost bread dough, but with most microwaves you will need to be careful, because some tend to have hot spots that will cause certain parts of your dough to defrost faster than others.

Tags: bread dough, frozen bread, your frozen

Steakhouses In Tulsa

As of July 2009, the city of Tulsa, Oklahoma, served as home to more than 380,000 residents, making it the second largest city in the state, according to city-data.com. Visitors to Tulsa have numerous dining options to choose from, including steakhouses. These establishments range from casual to upscale restaurants and frequently feature beef raised in Oklahoma or other areas of the Midwest.

Silver Flame Steakhouse and Seafood Restaurant

Silver Flame Steakhouse and Seafood Restaurant is adjacent to Kaleidoscope's Children's Museum. The menu has seven appetizers and soups, such as the sauteed mushrooms and the shrimp scampi. The signature steak is the Silver Flame, which is marinated in green onions and then grilled, topped with cognac and served flaming. For dessert, the restaurant has chocolate mousse cake. The wine list features more than 25 selections, consisting primarily of Californian reds and whites. Silver Flame Steakhouse and Seafood Restaurant serves brunch on Sundays, lunch Mondays through Fridays and dinner Mondays through Saturdays. Reservations are not taken. Casual attire is appropriate. The restaurant has live entertainment Wednesday through Satuday evenings. A children's menu is available for young diners.

Silver Flame Steakhouse and Seafood Restaurant

6100 South Sheridan Road

Tulsa, OK 74133

918-496-3311

silverflamesteakhouse.com

Mahogany Prime Steakhouse

Mahogany Prime Steakhouse is in the Richmond Hills neighborhood of southeastern Tulsa. A signature steak is the 21 oz. cowboy ribeye steak. Diners can opt to add bearnaise, hollandaise or peppercorn sauces to any steak. All steaks are a la carte with sides like macaroni and cheese and creamed spinach. The restaurant has a full bar and specializes in classic gin or vodka martinis, shaken and poured tableside. Mahogany Prime Steakhouse is open for dinner nightly. According to its website, reservations are highly recommended and taken online and by phone. Business casual attire is suggested.

Mahogany Prime Steakhouse

6823 South Yale Ave.

Tulsa, OK 74136

918-494-4043

mahoganyprime.com

The Gaucho Brazilian Steakhouse

The Gaucho Brazilian Steakhouse has served the city of Tulsa since 2003. The restaurant features an all-you-can-eat menu that includes one dozen meats. Among these are top sirloin, tip roast, filet mignon wrapped in bacon and sirloin topped with garlic. Servers circulate through the restaurant, cutting the meat fresh tableside when requested. Dinner includes a large salad bar with selections like tabouli salad, potato salad, hearts of palm and a selection of cheeses and cold imported meats. The restaurant serves beer and wine. The restaurant serves dinner Tuesdays through Saturdays and closes Sundays. Reservations are accepted. Casual attire is the norm.

The Gaucho Brazilian Steakhouse

6219 E. 61st St.

Tulsa, OK 74136

918-494-0042

gauchotulsa.com

Bluestone Steakhouse and Seafood Restaurant

Bluestone Steakhouse and Seafood Restaurant is located on South Sheridan Road. The restaurant offers nine appetizers like the artichoke dip with pita points and the fried mushrooms. A signature steak is the aged Blue ribeye, a 14-oz. steak topped with truffle butter. All steaks come with soup and salad, mashed or baked potato and the vegetable of the day. The wine list consists of more than 30 selections. Dinner is served nightly and lunch is served Sundays through Fridays. Reservations are not required. Casual attire is appropriate. Live music is featured Thursday, Friday and Saturday nights. A children's menu is available.

Bluestone Steakhouse and Seafood Restaurant

10032 South Sheridan Road

Tulsa, OK 74133

918-296-9889

bluestonesteakhouse.com‎

Tags: Seafood Restaurant, Steakhouse Seafood, Steakhouse Seafood Restaurant, Silver Flame, Flame Steakhouse

Smoke Ham & Bacon

Smoking ham and bacon, or any other type of meat, is not a necessary process, but one done to add additional flavoring to the meat. Many people prefer a smoked taste, and smoked meats can be bought at the grocery in the form of raw meat, cooked meat or sandwich meat. Smoking a meat on your own allows you to add as much or as little smoke flavoring as you wish, and which type.

Instructions

1. Gather your materials. Purchase the meat of your choice. Precooked meat is the best choice; it's easier to find and easier to smoke at home. Decide on which type of wood you wish to smoke with: Apple, hickory, pecan and red oak are the types normally used for smoking meat. You may wish to experiment with other types. Make sure to buy the wood in chips.

2. Soak most of the wood chips in the bucket of water for no less than an hour. Wet wood produces tons more smoke than dry wood. While the chips are soaking, start a fire in the smoking barrel with a little bit of charcoal. Add dry wood chips on top of the charcoal embers, and allow the dry wood chips to burn down to embers.

3. Place the meat on the top rack of the barrel smoker. Slice holes throughout the meat if it is not already sliced into thin pieces. Put the soaked wood chips on the fire at this time.

4. Allow the meat to sit on the smoker for about 4 hours. During this time you will need to monitor the internal temperature of the meat; you want the temperature to remain in the range of 150 to 200 degrees Fahrenheit. You will need to stay in the vicinity of the smoker to prevent fire from spreading and also to add more wet wood chips as necessary.

5. Flip the meat at least once throughout the smoking process to add flavor to the meat, and to prevent one side from attempting to cook. You will need to keep the meat wet by basting it with water or pineapple juice once every 45 minutes. Using pineapple juice adds its own flavor to the meat. Flip the meat at least once throughout the smoking process to add flavor to the meat, and to prevent one side from attempting to cook. You will need to keep the meat wet by basting it with water or pineapple juice once every 45 minutes.

Tags: wood chips, will need, flavor meat, pineapple juice, attempting cook

Scum On Cucumbers During The Pickling Process

Cucumbers in pickling brine often develop a removable layer of scum.

When you make your own pickles, you may be concerned when the mixture of cucumbers and spiced brine develops a layer of scum. This scum is a normal part of the pickling process and is nothing to worry about.

Pickling

Pickling involves fermenting and curing vegetables like cucumbers by soaking them in a solution of brine -- highly salted water -- and various spices. Bacteria consume the natural sugars in the vegetables and produce lactic acid, which kills the bacteria that cause food to spoil.

Significance

Scum forms on the vegetables or on top of the brine as molds and yeasts in the air settle on the surface and begin to feed on the acid. Because these airborne molds and yeasts can dilute the strength of the brine, you should completely remove them each day. You can inhibit the formation of this scum by ensuring that the pickling container is well-sealed and that the vegetables are completely submerged in the brine.

Warning

The scum is not dangerous as long as the vegetables themselves do not become slimy. If the vegetables do become soft or slimy, they should be discarded, as they have spoiled and are no longer safe to eat.

Tags: layer scum, molds yeasts

Recycle Spray Cans

Aerosol cans are made with steel.

Aerosol spray cans are pressurized containers for products ranging from shaving cream, hairspray and olive oil, to household cleaners, pesticides and spray paint. Most aerosol cans are steel, which makes them valuable for recycling. However, due to their pressurized contents, recycling aerosol cans can be more difficult and dangerous than recycling food cans or other metals.

Instructions

1. Collect your used aerosol cans. Check to see if the cans are completely empty. Separate partially full spray cans from empty ones, and set them aside. Cans that are not empty are still pressurized, and require different recycling methods (see Step 4).

2. Remove the plastic lid from the spray can. Normally, you do not have to remove the spray knob to recycle an empty aerosol can, but rules vary by state and region; check with your local recycling authority to make sure.

3. Removing spray can lids makes recycling easier.

Call your local curbside recycling program to find out if they take empty aerosol cans. Some curbside programs will not accept these cans, or will accept them only if they contained innocuous products like whipped cream or cooking oil. If your curbside program accepts empty aerosol cans, dispose of them in your curbside recycling bin. If they don't accept aerosol cans, or don't accept certain aerosol products, consult local recycling centers and household hazardous waste facilities.

4. Bring partially full aerosol cans, and cans that contained hazardous materials like paints and insecticides, to your local household hazardous waste facility or recycling center. Some recyclers will not accept partially full spray cans because of the leftover material, but most of them have specialized equipment that safely punctures the cans and disposes of any remaining product. Hazardous aerosol products should always go to household hazardous waste facilities, whether the can is empty or partially full.

Tags: aerosol cans, partially full, empty aerosol, hazardous waste, household hazardous, household hazardous waste

Throw A Retro Sixties Party For Teens

Need to come up with a fun theme for your teenager's upcoming party? Then consider a trip back to those psychedelic sixties. A retro theme party is perfect for older kids who have outgrown clowns and pony rides. Just put on some bell-bottoms, a tie-dye shirt, and flash a peace sign, and you're halfway there. Follow these steps to start planning a retro sixties party for them.

Instructions

1. Cut round invitations out of construction paper and put a picture of a peace sign on the front. Add phrases like "Make Love Not War" and "Give Peace a Chance" and ask guests to dress in sixties style clothing.

2. Cut an old white cotton sheet into strips long enough to tie around your head and wear as a headband. Tie-dye enough to have one for each guest and give them one to wear along with a mood ring as they arrive.

3. Decorate the room in bright neon colors using crepe streamers and colored light bulbs. Hang beaded curtains in the doorways and smiley faces and peace signs on the walls. Cover tables in tie-dyed material and place sixties era toys on them as party favors. Use slinkies, miniature Volkswagen beetles, smiley face key chains, friendship bracelets and trolls.

4. Demonstrate some sixties dance moves like the watusi, the twist and the pony. Then crank up some sixties tunes and hold a dance contest to see who can master one of these crazy dances the best. If the kids don't want to dance, set up a staging area and let them play air guitar to some British invasion band music.

5. Serve snacks and beverages using disposable tie-dyed tableware available at most party stores. The hippie movement sparked the health food craze so serve some granola mixed with nuts and raisins. To celebrate the popularity of the fondue pot, whip up a chocolate fondue and dip strawberries, marshmallows and pretzels.

6. Take lots of pictures of your guests in their sixties garb flashing peace signs. Send a thank you card to all your guests and include a picture or two so everyone will have a great party memory.

Tags: peace sign, peace signs, some sixties, your guests

When Plant My Garden Vegetables

Plant your garden based on the calendar for the best results.

Planting a home vegetable garden is a matter of timing. Some vegetables do best when started as soon as the soil is thawed and dry enough to work with. Others need warm soil to germinate. Another consideration when planting your vegetable garden is how long it will take the vegetables to ripen.

Early Spring Planting

Early spring, about four weeks before the last frost of the season, is the time to plant hardy plants that will germinate in cold soil and can tolerate a light frost. Some of these include peas, cabbage, asparagus, beets, broccoli, Brussels sprouts, cauliflower and carrots. Lettuces and radishes also do well planted early. Early spring is also the time to start less cold hardy plants indoors, such as tomatoes, peppers and eggplants.

Spring Planting

Once the last frost has passed and the soil is dry and no longer in danger of freezing, it's time to set out seeds of plants that are less cold hardy. Beans, celery, chard, cucumbers, melons and squash, both summer and winter varieties, all do well when planted directly outdoors at this time. The seeds of plants started indoors for planting out in warmer weather will have germinated by now.

Late Spring Planting

In late spring, it's time to plant your seedlings. Now that it is four weeks past the last frost date, the soil is warm enough to support tomatoes, peppers and eggplant. You can also plant pumpkin seeds and potato starts at this time. Plant your herb garden now as well. As you are making your late spring plantings, your early spring seeds will be coming near time for harvest.

Fall and Winter Gardens

In warmer climates, the same plants that were planted in early spring and spring can have a second fall planting when the weather has cooled. Garlic is best planted in the fall in all climates. Leaf lettuces do very well into winter, as do carrots, cabbage and Brussels sprouts. You will need to bring in the last of your warm-weather crops before the first frost or you will lose them to the cold.

Tags: last frost, plants that, Spring Planting, Brussels sprouts, cold hardy, early spring, Early spring

Make A Topping With Yogurt Chips & Potato Starch

Yogurt chips, while they might sound healthy, aren't. They're loaded with high-fructose corn syrup and often have added chocolate. However, they are a fun alternative to the everyday snack. Potato starch, on the other hand, is a staple in the gluten-free community, used to thicken sauces, replace flour in gluten-free recipes, and to moisten baked goods. Yogurt chips and potato starch are uniting in this gluten-free topping recipe. This topping can be used to give crunch and texture to ice cream or yogurt, or to adorn the top of a cake or pie.

Instructions

1. Mix the butter and sugar in a large bowl. Add the baking powder and salt. Add a few drops of water to the potato starch before combing it with this mixture. Stir until crumbly.

2. Spray your frying pan with nonstick cooking spray and allow it to become hot. Using your hand, crumble the mixture into the pan, making sure it stays fractured. Cook it in the pan until brown and crispy, using the spatula to make sure it retains its crumbly structure.

3. Put the crumb topping in a bowl and allow to cool. Break up the yogurt chips with your hands and add them to this mixture, stirring vigorously. You now have a tangy, textured topping to add to sweets and desserts. Keep refrigerated.

Tags: potato starch, this mixture, Yogurt chips

Toast Sliver Almonds For Rice Pilaf

Roasted almonds are a classic ingredient in rice pilaf.

Toasted almonds are a critical ingredient in any flavored rice pilaf as they add not only flavor but also the expected texture of a crisp crunch. You have to toast the almond slivers in order to bring out the oils and flavors as well as obtain the crispness. However, toasting slivers can be difficult as their small size makes burning both likely and easy. The only way to properly toast slivered almonds is to watch them like a hawk to prevent them from burning.

Instructions

1. Place slivered almonds on an unlined baking sheet. Do not add cooking spray or oil to the sheet; almonds have their own oils that release during toasting that will keep the nuts from sticking. The baking sheet must have edges even if only 1/4 inch. A flat baking sheet with no edges can be used though it is not ideal. Spread the almond slivers out in a single layer.

2. Preheat the oven to 350 degrees Fahrenheit and bake the almonds for five minutes. Remove from the oven and stir around the tray until all the slivers appear flipped or at least agitated. Return the tray to the oven.

3. Bake for an additional 10 minutes, checking frequently. It is ideal to keep your eye on them continuously after the first 10 minutes and remove them once they appear slightly golden and brown. As slivered almonds are very thin, the time between toasted and burned is minuscule.

4. Remove the almonds from the oven and transfer to a cool plate to fully harden. Once cool, add them directly to your rice pilaf.

Tags: baking sheet, rice pilaf, slivered almonds, almond slivers, from oven

Typical African Foods

Chili peppers are a staple in most African diets.

African cuisine varies widely depending on location. Different traditions, climates and geography mean different ingredients are available depending on the region. Although there are some common foods across all African regions, there is no singular food consumed on a regular basis by Africa's diverse population.

South Africa

Many cultures have influenced South African cuisine, including the Dutch, British and Indians. Seafood is plentiful along the South African coast with Hake being the most common fish sold. Corn, potatoes, cabbage and peppers are grown in the area and are the most popularly consumed vegetables. Sausages, chicken potpie and seasoned lamb are common meat dishes eaten within the country. South African dessert typically consists of mangoes, bananas, papayas or grapes since the tropical weather allows for easy growth of these fruits.

North Africa

Consisting of countries like Morocco, Egypt and Algeria, North African cuisine makes use of the nearby Mediterranean Sea. Seafood is commonly eaten, as is lamb and halal meats due to the large Muslim population. Couscous is another North African staple along with both olives and olive oil. Tomatoes, chili peppers and potatoes are the most popular vegetables. Seasonings are very important to the regions cuisine, with saffron, cinnamon, ginger and cumin being most common.

East Africa

Home to Somalia, Kenya, Uganda and Rwanda, East African cuisine typically consists of millet, rice, corn and bread. Sweet potatoes, green beans and chili peppers are the commonly consumed vegetables. Meat is rarely consumed due to its price. Soups, stews and curries are the most common meals, with saffron and cloves being the popular spices. Citrus fruit and pineapple are the main fruits ingested.

West Africa

Seafood is popular within West African cuisine and goat is the most popular red meat consumed. The region's diet largely consists of starchy and fat-dipped foods as well as chicken. Jollof rice and chicken yassa are two traditional West African meals that rely heavily on poultry. Hot spices are very popular, as are mint and cloves. The region's dryness makes water scarce, so palm wine is often consumed with meals. This is created through the fermentation of palm sap.

Central Africa

Due to its isolated location, cuisine in this region has remained very traditional. Plantain and cassava are staples in the Central African diet, as are peanuts and hot peppers. Exotic meats such as crocodile and monkey are eaten, though consumption of chicken and beef is more common. A traditional dessert called bambara is standard and consists of peanut butter, rice and sugar.

Tags: African cuisine, most common, South African, being most, being most common, chili peppers, consumed vegetables

Make Easy Deviled Eggs

Deviled eggs make a great addition to an appetizer platter.

From picnics to potlucks, deviled eggs are a standard finger food that most people just love. The term "deviled" comes from the combination of hot spices that originally were used in making these stuffed eggs. You can keep them simple, as this recipe does, with a mashed yolk and mayonnaise mixture, or use gourmet ingredients such as creme fraiche and caviar for an elegant hors d'oeuvre. Count on about two deviled eggs per person as a serving size.

Instructions

1. Place the eggs in a pot and cover them with water, keeping the water level about 1 1/2 inches above the tops of the eggs. Bring the water to a boil, then cover the pot and reduce the heat to a simmer. Simmer for one minute, then remove the pot from the heat and let stand for 14 minutes.

2. Rinse the eggs for one minute under cold water so you will be able to handle them.

3. Crack the shells carefully and remove the shells under running water. Dry the eggs with paper towels.

4. Slice the eggs in half and place the yolks in a mixing bowl.

5. Place the white parts of the eggs on your serving dish.

6. Smash the yolks into fine pieces with a fork.

7. Add 2 heaping tablespoons of mayonnaise and 1 heaping tablespoon of mustard to the yolks. Add ground pepper to taste and mix well.

8. Scoop the yolk mixture into the hollowed part of the egg white or add the yolk mixture to a pastry bag and squeeze it out using a fancy tip.

9. Sprinkle with paprika or cayenne pepper. Serve cold.

Tags: deviled eggs, yolk mixture

History Of The Kosher Tax

The concept of kosher food has been around for thousands of years. Since the 1920s, some foods have been labeled with specific designations indicating that they are kosher. These designations are granted by specific authorities who inspect the manufacturing plants to be sure items meet kosher requirements. Products are specifically certified as containing meat, dairy or containing ("pareve"). This has led to the claim by anti-Semites and hate groups that people in the U.S. and Canada are all forced to pay a "kosher tax" when they purchase food products with one of these designations.

First Certification

In 1923, the Union of Orthodox Jewish Congregations of America (the "Orthodox Union") created the first hechsher, or logo used to indicate a product is certified kosher. This logo, the letter U inside the letter O, is perhaps the most recognized hechsher today.

First Product

That first logo was created at the request of Heinz for its canned baked beans. The company wanted to market foods as specifically kosher and thus sought certification.

Benefits of Certification

Manufacturers generally pursue kosher certification to increase their market share and accommodate additional consumers without losing existing customers. In addition to Jews who keep kosher, kosher-certified products are preferred by many Muslims, lactose-intolerant individuals and vegans.

Anti-Semitic Propaganda

The main groups promoting the idea of a "kosher tax" are Ku Klux Klan groups and the National States Rights Party. These groups were against civil rights for black Americans in the 1950s and 1960s and have anti-Semitic agendas. They claim that non-Jews are forced to pay large sums to finance Israeli and Jewish activist groups because almost all products are kosher certified.

Actual Cost of Certification

Manufacturers pay a fee to certifying agencies to cover the costs involved in inspection of plants and administering the program. According to a 1975 report by "The New York Times," the cost to consumers of that fee translated to a tiny fraction of a penny per item.

Tags: Certification Manufacturers

Decorate A Cake With A Photo

Top a plain cake with one of your favorite photos.

Personalize a birthday, anniversary or baby shower cake with a photo of the guest of honor. You can use any photo to top a cake, even if you have no experience with cake decorating. Choose one special photo or arrange several together to create a collage on your cake. Best of all, this process is extremely forgiving, so if you make a mistake you can fix it quickly and easily without ruining your cake.

Instructions

1. Copy the photo with a color copy machine. This will prevent the original photo from being damaged.

2. Apply self-adhesive clear laminate paper to the front and back of the copy you made in step one.

3. Cut through the laminate and the copy paper along the edges of the photo to trim away the excess material.

4. Cover your cake with any type of frosting.

5. Place the photo lightly onto the frosted cake. Do not press the photo down into the frosting or you may end up peeling away most of the frosting when you remove the photo.

6. Spoon approximately 1/2 cup of frosting into a resealable sandwich bag and cut off one of the bottom corners of the bag to create a 1/8-inch diameter hole.

7. Squeeze the frosting through the hole in the bag and onto the edge of the photo. Pipe a line of frosting all the way around the photo to secure it to the cake and hide the edge. This will help the photo blend into the cake.

Tags: cake with, your cake, This will

Suggestions For 15 Bean Soup

Fifteen bean soup is a hearty and healthy meal, with many tasty variations available.

Making a delicious 15 bean soup is simple, whether you add many ingredients or just a few spices. It can be the center of a hearty meal or light and flavorful accompaniment to a great dinner. Experiment and add unique ingredients to liven up a basic recipe. Adding meats, flavors and vegetables are all great options. The first step is to determine whether you'd like the soup to be the main course, a side dish or appetizer.

Suggestions for a Main Course 15 Bean Soup

Whether you're eating a hearty winter meal or creating a delicious main course, adding specific meats and cheeses will dramatically transform your recipe. Start with a chicken or beef broth. A low sodium organic chicken broth is a flavorful choice. Ham is a traditional addition and included in many recipes. Bacon is a tasty alternative to ham. Add 3/4 lb. cooked bacon, cut into bite-sized pieces. Your favorite sausage, cooked and crumbled, is a simple way to add spice and heartiness. Top each bowl with a grated hard cheese like Parmesan or Romano.

Vegetarian and Vegan Options for 15 Bean Soup

Transform a mundane bean soup into a spicy and satisfying meal. Curry and pesto flavors lend themselves nicely to 15 bean soup. Escarole, a leafy vegetable similar to endive, adds a refreshing flavor. Use a pre-made pesto sauce and add 3 tbsp. to your recipe. To easily add curry, simmer your favorite curry paste with 8 oz. of coconut milk in a separate saucepan. Once they're well mixed, add it to your bean soup.

15 Bean Soup Appetizer and Side Dish Suggestions

Fifteen bean soup pairs nicely with most sandwiches and can be a good first course before a light dinner. Add a can of mild tomatoes to your soup recipe. They provide the right amount of zest to 15 bean soup, and the beans readily absorb the flavor. Serve with a Cobb or Caesar salad, or a cheesy sandwich on your favorite bread.

Lighten up 15 Bean Soup for a Warm Weather Meal

Enjoying lunch or dinner on a sun dappled patio is a relaxing experience. Gazpacho is a tomato-based Spanish soup that's served cold. Prepare a gazpacho recipe or purchase it from a specialty grocer. Then, cook your beans for at least one hour in low sodium chicken or vegetable broth. Cool the broth and beans, and add them to the soup. Keep it in the refrigerator for at least two hours before serving.

Tags: bean soup, Bean Soup, bean soup, Fifteen bean, Fifteen bean soup

Determine Calorie Content Of Wine

Food and beverage companies list caloric and carbohydrate information on labels for consumers. Interestingly, many alcohol manufacturers choose to omit the calorie content of wine. Today, consumers are calorie conscious and are calculating calories for themselves. Determine the calorie content of wine by following these steps.

Instructions

1. Have a piece of paper handy to jot down some calculations.

2. List the percent of alcohol contained in the wine. Alcohol content is usually written as a percentage on the wine label.

3. Determine how many ounces are going to be calculated and write that number down.

4. Multiply 1.6 times the wine percentage by the number of ounces.

5. Review this example. Determine the calorie content of a 5 ounce glass of wine that contains 10 percent alcohol. The equation becomes: 5 ounces x 10 percent x 1.6 = calories. Therefore the calculation is 5 x 10 x 1.6 equals 80 calories in this particular glass of wine.

6. Notice that wines with a higher alcohol content will contain more calories. However, the upside is that even on a calorie conscious regimen, there's still room to have a glass wine every now and then.

Tags: calorie content, glass wine, calorie conscious, calorie content wine, content wine, percent alcohol

Chilled Plate Condiments

Condiments add color to the buffet table.

A picnic or buffet without chilled plate condiments would mean a hot dog without relish, a hamburger without onions, and nachos without jalapeno peppers. Chilled condiments add the zing to plain foods and salad bars in terms of both color and flavor. They can be purchased in cans and jars; some are easy to prepare by hand in your home kitchen. Call them condiments, relish, or salsas -- just be sure to put them out on the table.

Pickle Relish

Pickle relish is a condiment made of finely chopped pickles, chilled before serving. It is readily available in grocery stores, but you can make your own by chopping a mixture of sweet and dill pickles. You can serve small whole pickles, like gherkins and cornichons. Pickles and pickle relish are delicious on hot dogs and in deviled eggs.

Onions

Onions are another favorite on the chilled condiment circuit. Like pickle relish, tiny pickled cocktail onions can be found on the shelves of most grocery stores. You can prepare onions as a condiment by finely dicing sweet white onions, cocktail onions, or red onions and stirring in a small amount of salt, pepper, and vinegar.

Pico de Gallo

Pico de gallo is a relish made of finely chopped and seasoned ingredients -- the simpler the better. Chopped roma tomatoes with lime juice and cilantro are an example of a pico de gallo chilled condiment.

Sauerkraut

Sauerkraut is a Chinese, not a German, invention, widely consumed by Chinese laborers building the Great Wall. Sauerkraut is made of shredded cabbage fermented in rice wine. It is served as a condiment and is a key ingredient in a Reuben sandwich.

Pickled Vegetables

Cucumbers aren't the only vegetable that taste great when pickled. Beets, carrots, peppers and cauliflower all respond well to the pickling process. You can purchase pickled baby corn in cans and jars.

Salsas

Salsa cruda is uncooked salsa -- the Mexican word for "sauce." Salsa can include diced tomatoes, spices, and hot peppers, and may also include tropical fruits like mangoes and pineapples to sweeten the sauce and cut the heat. Uncooked refrigerated salsas should be eaten within five days once opened.

Ketchup

Ketchup is a chilled condiment made of tomatoes, sugar, spices, and vinegar. It is a popular addition to hamburgers, hot dogs, french fries, and hash browns.

Mustard

You can purchase one of the dozens of varieties of mustard available in grocery and gourmet stores, or you can make your own mustard. Grind mustard seeds with a mortar and pestle and add vinegar, water, and herbs to taste.

Tags: chilled condiment, available grocery, cans jars, cocktail onions, condiment made, finely chopped, grocery stores

Eat Shellfish

Shellfish offer a source of protein and nutrients with many health benefits for those who eat them. Many people stay away from shellfish though, as they are unsure prepare and use it safely.

Instructions

1. Buy your shellfish. Fresh produce should be stored on ice at all times and never defrosted and re-frozen. Read the small print at fresh fish displays. Note any disclaimers that the fish were frozen.

2. Select shellfish that are low in mercury if you are in a high-risk group or regularly eat a lot. Shrimps and canned light versions of fish are a typically lower in mercury than larger fish, such as shark or swordfish. Seek medical advice before serving any type of shellfish to small children, people with ailments or pregnant or nursing women.

3. Store fresh seafood in your refrigerator as soon as possible and put frozen items in the freezer immediately. Keep these separate from any other foods and never mix raw and cooked foods together. Use separate knives and cutting boards for all your food preparation.

4. Discard broken shells or those that still haven't opened after cooking. Use a specially designed opener for mollusks, oysters or mussels to and use a large bowl for the empty shells.

5. Serve your shellfish with bold sauces and experiment with different world cuisines and methods of cooking. The various types of shellfish are a very versatile food and you can make them into anything from a fried chili shrimp skewer to a bowl of garlic steamed mussels.

Tags: your shellfish

List Of Soft Cheeses

Mozzarella, tomato and basil are often served together.

Smooth and easily melted, soft cheeses have a creamy texture and mild flavor. Soft cheeses are aged less than 60 days, and will last for only one to two months. Most soft cheeses melt consistently because they contain large amounts of fat and water, except for queso fresco which holds up well in warm dishes. Farmer cheese is American, while Italian mozzarella is a popular cheese; both are found worldwide.

Farmer

Farmer cheese is actually made from another soft cheese, cottage cheese. The moisture is pressed from cottage cheese and packed into a solid ball. For some versions, herbs and spices are pressed into the exterior of the cheese. Farmer cheese is served sliced for sandwiches, blintzes' fillings or rolled up with thin slices of smoked meats according to cheese.com. Originally made in the United States, farmer cheese is made from sheep, goat or cow milk, with a wide variety of resulting flavors and textures; it is found worldwide.

Mozzarella

Mozzarella originated in southern Italy, but is now a worldwide classic. The white soft cheese comes from spun curd; the curds are kneaded into a shiny ball after a hot water bath. Mozzarella balls are salted before being sent to the market. Mozzarella di bufala is a creamy variety made from cow and buffalo milk in southern Italy according to cheese.com. Fresh mozzarella is sold in a brine of whey, and when it is formed in a ball, the fresh variety is called bocconcini. Mozzarella adds a smooth and creamy texture to dishes, as well as absorbing and intensifying other flavors. Eat mozzarella alone as a snack, serve cubed in salads or sliced with fresh tomatoes. Mozzarella is often used in quesadillas and on pizza.

Queso Fresco

Queso fresco is a popular Mexican soft cheese, and is a version of burgos, a Spanish cheese. Made from a blend of goat and cow milk, queso fresco has a very mild taste and a grainy texture according to cheese.com. With its acidity, queso fresco adds a depth of flavor to grilled chilis, meats and vegetables, and is often used in Latin cuisine in baked dishes or as a topping for tacos, refried beans and tostadas. This type of soft cheese will soften when heated but does not melt like most other soft varieties. Queso fresco holds up well in chili dishes and warm salads, since the cheese does not melt or become stringy, yet imparts a creamier texture than harder cheeses, such as Parmesan, that are often used in these dishes.

Tags: soft cheese, according cheese, made from, often used, cottage cheese, creamy texture

Resurface A Teflon Pan

Teflon coating on pots and pans have been wonderful to cooks through the past few decades. Many people use Teflon and find the coating comes off the pans. If you still have some of these non-stick beauties laying around, you might try these steps to take care of nicks and scratches made by utensils and dish washing.

Instructions

1. Consider your options to resurface your Teflon pan. Visit the resurfacing websites listed below in the Resources to have your pans recoated.

2. Try a non-stick coating replacement spray product to resurface your pan. Just spray it on and allow drying per manufacturer's directions. The effect should be as good as new. You can buy the spray at "Always Free Shipping" or "Home Trends" websites.

3. Send your cookware to Dupont for professional resurfacing. Check the link below to find a resurfacing center near you.

4. Bear in mind that once the pan gets to the condition of needing repair, most people feel it is not worthwhile to resurface it. Michigan State University Extension (MSUE) suggests sending it to the manufacturer for repair but cautions this may be expensive.

Tags: resurface your

Make Homemade Home Fries

Make Homemade Home Fries

Home fries, or home-fried potatoes, are often served for breakfast. This potato dish is made by frying sliced or diced par-cooked potatoes. You can also add other ingredients, such as onions, peppers and garlic. Once the home fries are finished cooking they should have a crispy texture, and they will retain their shape. Home fries pair well with eggs or you can eat on their own.

Instructions

1. Fill a large cooking pot with water. Add the potatoes and cook them until they are tender but still firm. This will take around 15 minutes. Drain the potatoes and allow them to cool.

2. Place a heavy-bottomed skillet on a medium-high heat.

3. Melt 2 tbsp. of butter in the skillet. Add one peeled and chopped onion and two peeled and crushed garlic cloves. Saute the onion and garlic until they are slightly translucent, which will take around two minutes.

4. Dice the potatoes into 1/2 inch cubes. Add them to the skillet. Stir the potatoes, onions and garlic frequently for 15 to 20 minutes, or until the potatoes become tender and have a golden-brown texture.

5. Season the home fries with salt and pepper. Serve them while they remain hot.

Tags: around minutes, Homemade Home, Homemade Home Fries, Make Homemade, Make Homemade Home

Make Fudge Using Instant Hot Chocolate Mix

Fudge comes in many flavors.

Fudge has a long history in North America, with roots back in the nineteenth century. In the 1880s, chocolate fudge became a popular desert on campuses in the northeastern United States, in places like New York and New England. The recipes required precise temperatures and mixtures to achieve the desired creamy result. Since the early days, fudge has been adapted to different flavors and ingredients. If you would like to make fudge using hot chocolate mix, you can do so easily at home.

Instructions

1. Spread 1 tbsp. butter in a 8-by-8-inch pan.

2. Place sugar, hot chocolate mix, light corn syrup and light cream in a 3-qt. saucepan. Place the saucepan on a burner on medium heat and stir.

3. Cover the saucepan with a lid once the mixture reaches a boil. Let it boil for 2 to 3 minutes. Remove the lid and place a candy thermometer onto the side of the saucepan to measure the temperature of the liquid. Lower or raise heat on the burner until the liquid settles on a gentle boil. Once the liquid reaches 236 degrees F, remove the saucepan from the burner.

4. Add 2 tbsp. butter to the top of the mixture. Do not stir. Let the mixture cool to 110 degrees F. Take out the thermometer and add pure vanilla extract and salt. Mix the fudge and other ingredients with the wooden spoon until the fudge loses its shine and develops a creamy appearance.

5. Pour the fudge into the pan and let it cool for 2 to 3 hours. Cut into squares and serve.

Tags: tbsp butter

Make Simple And Perfect Mac And Cheese From Scratch With A Personal Touch

perfect mac and cheese from scratch

Tired of the boxed mac and cheese that does not satisfy your craving? I will show you how anyone can make the perfect mac and cheese from scratch even if you can't boil water.

Instructions

1. Put a medium size sauce pan on the stove add about a quart of water and set burner on medium. Bring to a boil and add a pinch of salt. Add the elbow macaroni and stir to prevent from sticking together. Simmer till the macaroni is well cooked. Drain and set aside. It should take about 30 minutes to cook the macaroni. Be sure it is well done so it will not absorb all the cheese mixture and become too stiff and thick.

2. In another medium size saucepan over medium heat put the butter and let melt. Add the flour and stir to form a paste, called a rue. Allow the rue to cook throughly to avoid a flour taste. Add milk and mix continuously to avoid burning and sticking. When it comes to a boil it will thicken and you may need to add more milk. Start with a little milk and add as you need it to avoid being too thin. When it is at the consistency that you desire you can add the cheese. Add as much cheese as you like. I like mine very cheesy so I usually put about an eight ounce package. The type of cheese you use is up to you, but cheddar is the one that I find works best and melts best. But if you prefer some other type like munster or american it will be just fine and it will suite your taste. Mix well and add salt and pepper to taste. If you find it to be light on the taste I find that a teaspoon of horseradish really brings out the flavors without overpowering any. Hot sauce works well also. Experiment with a scoop that you remove from the pan and this will avoid ruining the entire batch.

3. Pour the cheese mixture over the macaroni and mix well. Pour this mixture into an oven proof pan, 8x10 should be fine. Grate some cheese on the top of the mac and cheese mixture and spread evenly. You can put as much cheese on the top as you wish. If you like a thick crunchy crust add more cheese. Place under broiler until the crust is brown and bubbly. Be careful not to burn the crust. Turn off broiler when the crust is the color you like and let heat in oven at 325 for about 15 minutes, just enough to heal throughly. Remove from oven and let stand for five minutes before serving. Enjoy.

Tags: cheese mixture, about minutes, cheese from, cheese from scratch, from scratch

Make Ginger Ale

Just like making bread rise and brewing beer, you can use fermentation to make your very own ginger ale. With a few ingredients found in the supermarket and some tools in your own home, you can learn make ginger ale at home and flavor it to your own special tastes--whether you like it sweet, tangy or spicy.

Instructions

1. Gather your ingredients. You will need table sugar, freshly grated ginger root, a lemon, granular baker's yeast and clean water, preferably bottled spring water. Using distilled water won't work, so make sure it's drinking water or spring water.

2. Find all the utensils and tools you'll need. Make sure to gather a 2 liter plastic soft drink bottle with a cap that is clean, a funnel, a box grater, a dry 1 cup measuring cup, a liquid measuring cup, a paring knife, a mixing spoon, a hand juicer and measuring spoons, sizes ? tsp. and 1 Tbsp.

3. Put the funnel in the top of the 2 liter soft drink bottle so that it makes it easier to fill, leaving the funnel in the top of the bottle the entire time. Pour in the 1 cup of sugar measured with the dry measuring cup.

4. Add the ? tsp. of yeast to bottle via the funnel. Shake the bottle to disperse the yeast in the sugar.

5. Grate your ginger by cutting off the end of it with the paring knife and rubbing it against the box grater until you have 1? Tbsp. Place the ginger in the liquid measuring cup.

6. Juice the lemon with the hand juicer by cutting it apart and juicing the halves, then add the juice to the ginger. Dump this mixture into the bottle with the sugar and yeast. Don't worry if there's some left in the measuring cup or the funnel.

7. Pour some of the clean spring water into the liquid measuring cup to rinse it out and pour that into the funnel. Shake the bottle to disperse and clean the sides of the bottle.

8. Fill the soda bottle the rest of the way with the rest of the spring water. Shake it to dissolve the sugar, let the mixture sit for 24 hours in a warm place and then chill. When it's chilled, strain the ginger ale to remove pieces of ginger and enjoy.

Tags: spring water, liquid measuring, bottle disperse, bottle with, drink bottle, funnel Shake

Dry Pistachios

Dry Pistachios

Pistachios are a popular snack and a healthy one, too. They are low in calories and fat but high in fiber, all qualities of a good snack. Pistachios contain nearly 90 percent unsaturated fat, which is the good fat your body needs. Pistachios became a popular snack in the 1930s, although they weren't produced in mass quantities until the 1970s. California is the main producer of pistachios in the United States, accounting for up to 300 million pounds of pistachios a year. You can dry pistachios at home. A couple of options are available for drying pistachios.

Instructions

Drying Outside

1. Make sure the hulls are removed from your pistachios. The hull is like an outer skin on the pistachio. If it is not removed, you can remove the hull by rubbing the pistachios over a mesh screen.

2. Set a plastic tarp outside in an area with good air circulation and sunlight. The pistachios will not dry properly if your tarp is in an enclosed area or shaded area.

3. Lay the pistachios out on the tarp in a shallow layer. Do not lay the pistachios out more than two deep.

4. Wait three to four days for the pistachios to dry.

5. Check the pistachios for dryness. A good sign of proper drying is a crisp kernel.

Drying in the Oven

6. Set your oven to 140 degrees F.

7. Spread the pistachios out on a cookie sheet in a shallow layer.

8. Put the pan in the oven.

9. Bake the pistachios for 10 to 14 hours. Stir the nuts every hour or two so they dry evenly.

10. Start checking for proper dryness after 10 hours. Again, a good sign of proper dryness is a crisp kernel.

Tags: crisp kernel, good sign, good sign proper, popular snack, proper dryness

Pin A Corsage Or Boutonniere

Avoid potentially embarrassing and dangerous pinning encounters by using a steady hand and forethought.

Instructions

1. Hold the flower arrangement by its stem. Have the flower facing away from your date and toward you.

2. Place the corsage or boutonniere at a slight angle on your date's lapel, approximately 4 inches in from the tip of the left shoulder.

3. Make sure that the flower is evenly placed on the lapel before attempting to pin it.

4. Take a strong and sturdy stickpin in the hand that is not holding the flower.

5. Stick the pin into the fabric at the bottom left corner of the stem.

6. Weave the pin back out from under the fabric. Push it through about 1 inch, laying it at an angle over the top of the stem.

7. Stick the tip of the pin back into the fabric on the other side of the stem. Insure that the stem is tightly in place with the length of the pin pushing it down.

8. Weave the pin back out of the fabric once more. Be sure that the very tip of the pin does not stick out, nor does it poke under the fabric and touch the skin.

Tags: into fabric, sure that, under fabric, Weave back, your date

Make Rumaki

When you want to make a delicious, easy appetizer that is sure to please everyone, make Rumaki. This mouth watering Hawaiian appetizer can be made many different ways, using chicken livers, chicken breasts pieces or with water chestnuts, pineapple chunks and dates. The next time you are having a get together, or just want a special treat for yourself or your family, try Rumaki.

Instructions

Making the Rumaki Wraps

1. Mix this marinade if you are making chicken liver or chicken breast rumaki: 1/4 cup soy sauce, 1 tsp. minced fresh ginger, 1 tsp. brown sugar and 2 Tbsp. dry sherry (sherry is optional). Substitute 2 tsps. additional soy sauce if you don't want to use sherry.

2. Marinate the chicken livers and chicken breast cubes for 1/2 hour in a covered bowl in the refrigerator.

3. Cut the bacon into halves or thirds.

4. Wrap one piece of bacon around each water chestnut, date half, sweet pineapple chunk, chicken liver or chicken breast cut into bite-sized cubes. Choose any combination of the foods to you want to wrap and serve. Some people like to add a slice of water chestnut to the chicken liver Rumaki.

5. Secure the wrap with a toothpick to hold it closed. Place the bacon wrapped foods on an ungreased baking tray or cookie sheet.

6. Broil the wraps for 10 to 12 minutes, making sure to turn them over after 5 or 6 minutes so that both sides are brown. If you have used chicken liver or meat, check to make sure they're cooked through.

7. Remove the Rumaki from the oven and reset the oven to bake at 350 degrees for the pineapple, water chestnut or date Rumaki. Serve the chicken liver or chicken breast Rumaki.

Finishing the Pineapple, Water Chestnut and Date Rumaki

8. Prepare the sauce for your pineapple, date and water chestnut Rumaki while they are broiling. Mix together ? cup sugar, 1/3 cup ketchup and 1 tsp. soy sauce in a small bowl.

9. Remove the wraps from the over and dip them in the sauce to coat. You can also drizzle or pour the sauce over the Rumaki.

10. Return the wraps back into the oven and bake them for 25 to 30 minutes.

11. Serve the Rumaki wraps while they are warm.

Tags: chicken liver, chicken breast, water chestnut, chicken liver chicken, liver chicken

Vegetarian Protein Foods

Going vegetarian is one of the best things that you can do for your health. With organizations for animal rights and welfare on the rise, more people are becoming educated about the benefits of the vegetarian diet, and people are also seeing the ethical implications of eating meat. The fact that meat is decaying as soon as the animal is killed is also enough to turn some off the blood-filled food forever! Yet, if the misconception that protein consumption will be difficult within a vegetarian diet is holding you back, move forward! Protein foods are plentiful for vegetarians.

Tofurky

There is a delicious food on the market called Tofurky or vegetable protein slices from Light Life. Both name brands offer protein-filled slices for sandwich making. The taste is often thought superior to bologna or ham slices, and it's a popular choice for vegetarian kids and adults alike.

Veggie Burger

A veggie burger, which you can even get at Burger King or a diner these days to eat alongside your carnivore friends, is often a strong source of protein.

Tofu

Think tofu. You can eat it in teriyaki, in Chinese food and in anything where you would usually add meat or chicken. Tofu in pasta is even becoming popular. Tofu tends to take on the flavor of what it's cooked with. That makes it easy to add a tasty source of protein to nearly anything!

Cooked Quinoa

While it is more popular in England, quinoa is a delicious vegetarian protein that is found in popular microwave meals for vegetarians. You can cook it yourself as an addition to popular meals.

Vegetarian "Bacon"

Vegetarian "bacon," made by sources like Morningstar Farms, is a good place to find some protein early in the morning. The taste is phenomenal.

Drink Up

Vegetarians can even get protein in their beverages. Soy milk--flavored or regular--is a fantastic source for protein.

Rice is Nice

Add brown rice or potatoes as your side order. Both contain protein and are undeniably delicious.

Tags: source protein, vegetarian diet

Make Dry Red Wine

Wine is a beverage that dates back thousands of years, and yet it is being produced and drunk today more than ever. In centuries past, sweeter wines, both red and white, were more in vogue.They were easier to make, and the high sugar content was often used to mask impurities in the winemaking technique. Now, however, dry red wine is popular. Making it involves quite a few steps and a serious amount of machinery, but the end result is well worth the trouble.

Instructions

1. Pick the grapes. If you are using grapes that have been harvested for you, then half of your battle is already won. If you are harvesting the grapes yourself, however, the picking is where your input into what kind of wine you will make begins. No matter what type of grape you are using, be it merlot, cabernet sauvignon or pinot noir, you must look for grapes that are clearly ripe. The skins must be unbroken, the berries must be mature (taste them to see if they are sour or not) and the bunches themselves must be tight. Once you have several pounds of good grapes picked, sort and divide them. Gently twist each individual grape off of the stem and separate into a large, very clean stainless steel tank with a pump. Discard the stems.

2. Crush the grapes. Once the stainless steel vat is full, the crushing begins. This can be done with any implement, as long as it is very clean and can reach all the way to the bottom of the tank. Begin by pushing down on the grapes, starting from one side of the tank and traveling around in a circle until you have reached the other side. This may take an hour or two, but it is imperative to crush every grape. Once the grapes are crushed, let the tank sit in a very cool room, undisturbed for several days. The optimum temperature for the environment should be around 50 degrees F.

3. Pump over the juice. After several days, the natural yeasts on the grape skins will have started to ferment the sugars in the juice. This is the first step in making red wine. The second is to extract the color from the grape skins. At this point, the grape skins and seeds will have floated to the top and formed a skin over the juice below it. This is called the "must." Using the tank's pump, feed the juice from below over the top of the must, until all of the juice in the tank has been filtered over the top at least once. Let the juice rest and resettle. Repeat this two or three times over the next several days, always keeping the juice at a constant temperature. At this point take a small sample of the fermenting juice and taste. It should still be somewhat sweet.

4. Filter out the must. Once you have finished the process of pumping over the must, it is time to discard of the must altogether. Using the pumping system, feed all of the juice and sediment from the first tank into the second tank, filtering everything through the mesh filter on top. Once all the wine is inside, remove the filter. Clean the filter and the first tank.

5. Let the remaining sugars convert to alcohol. The juice must remain at the low temperature (around 50 degrees F) for another 20 to 40 days. Every three days or so, take a sample. Taste the sample, and look at a sample on your refractometer. The taste test will tell you how dry the wine is becoming. The refractometer will indicate to you how high the alcohol levels are. Once the wine does not taste sweet any more and the refractometer registers the alcohol level between 13 and 17 percent (depending on how ripe the grapes were when picked) your red wine is dry, and is now ready to bottle.

Tags: grape skins, several days, around degrees, feed juice, first tank

Create A Breakfast Bar

Variety and a surprise now and then will refresh your daily breakfast bar.

You don't need special furniture or restaurant-style heat tables to create a fun, nutritious breakfast bar at home. Everyone loves a choice of foods, and your family will appreciate the option to sit down with a plate or grab a nutritious to-go breakfast. If you have a few standard foods like cereal and English muffins always on hand, then vary the fresh fruits according to season; you can keep everyone interested and fueled for a busy day at work or school. Throw in some new breakfast buffet ideas now and then for extra spice.

Instructions

1. Set aside a kitchen cupboard or a section in your pantry for storing nonperishable breakfast bar staples. Store a selection of cold cereals in air-tight containers for convenience and freshness. Place paper plates, bowls, plastic forks, spoons and knives, and paper napkins in a basket for easy transfer to your breakfast bar area. Have a small caddy filled with artificial sweetener and sugar packets. If family members will be taking coffee or hot chocolate to go, consider adding to-go hot beverage cups with lids to your paper product basket.

2. Offer a selection of breads that will cover your family members' cravings.

Stock your freezer with a variety of bread items for your breakfast bar. Bagels, English muffins, banana bread, blueberry muffins, cinnamon bread and scones are all great choices. Have some frozen waffles on hand, too. Each evening, remove a small selection of bread items, arrange them on a platter, cover well with plastic wrap and set on the counter to thaw for the morning meal.

3. Prepare your fresh fruit the night before so it is ready to go.

Devote a section in your refrigerator where you keep your breakfast bar supplies at the ready. Stock it with milk, cream for coffee, juice, yogurt, cream cheese and smoked salmon for bagels, butter, jam and fresh fruit. Make sure everything is stored in a ready-to-go format so all you need do in the morning is place it on the breakfast bar. When you bring home fresh fruit such as melon, slice it and store it in airtight containers so it is ready to eat in the morning.

4. Assemble your breakfast bar in the morning. Start the coffee maker, then place paper products and condiments on the bar. Set out a selection of cold cereal containers. Put the bread platter near the toaster and place butter and jam, cream cheese and smoked salmon nearby. Set out your other refrigerated foods as well as glassware for juice and milk. Encourage family members to dispose of used paper products as they finish. Store any unused items in their places, and your breakfast bar is cleared, the kitchen tidy and your family fueled up with a selection of nutritious breakfast foods.

Tags: your breakfast, family members, fresh fruit, your family, bread items, cheese smoked, cheese smoked salmon

Bake With Limited Ingredients

Baked goods generally comprise cakes, cookies, pies and similar sweets.

You don't need a jar of quince preserves or chili-infused cocoa powder to make great baked goods. The basic ingredients for most recipes are flour, sugar, eggs and butter -- but even these are not absolute necessities. If you don't have a well-stocked kitchen or the money to spend on gourmet ingredients, you can still whip up delicious desserts -- it just takes a little creativity. Finding the right recipe is half of the battle, and there are several tricks you can use to convert recipes to fit the ingredients you have on hand.

Instructions

1. Take an inventory of your kitchen to figure out exactly what you do have. Sometimes, kitchens become cluttered, so you may not realize you have a key ingredient sitting on the back of a shelf somewhere.

2. Figure out what kind of recipe you can make with these ingredients. For example, if you have sugar and butter, and no eggs or flour, you won't be able to make a typical cake or cookie, but you might be able to make peanut butter cookies, bananas Foster, chocolate-dipped strawberries, rice crispy bars or fudge.

3. Keep your dish simple. Toss whatever fruit you have lying around with some sugar and bake it until it is tender. Make a cake or a cookie that only requires the very essential ingredients: butter, sugar, eggs and flour. Often the simpler dishes are the ones that taste the best. Basic bread only requires flour and water.

4. Substitute for ingredients that you don't have. If you are making a cake and do not have any baking powder, substitute 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar plus 1/4 tsp. cornstarch for every teaspoon of baking powder that you need. If you don't have the right kind of chocolate, add the kind you do have and add or remove a little of the sugar from the recipe. Use maple syrup or molasses in place of honey; use orange or lime in place of lemon zest or juice. Add 1 tbsp. of vinegar to 1 cup of regular milk to make buttermilk.

5. Put uncommon ingredients together -- be creative in your cooking. If you don't have chocolate chips for your cookies, use dried fruit, nuts or chopped-up bits of candy bars. Sprinkle cookies with sea salt, coffee powder, pepper or a blend of nutmeg, cloves and cinnamon. Spread a cake with canned fruit, add a spice like cardamom or cayenne pepper, or drizzle the cake with honey instead of icing.

6. Keep essential ingredients like flour, sugar, butter and eggs in stock when you can. With these very simple items, you can use whatever else is lying around the kitchen to make almost anything.

Tags: able make, baking powder, butter eggs, cake cookie, cake with, eggs flour, essential ingredients

Make A Dried Apple Wreath

Baked apples topped with cinnamon and spice sounds like a delicious dessert but the following recipe is actually for a wreath. Decorating with apples adds a warm, fresh and inviting feel to your home. There are many variations to making apple wreaths. Here's one.

Instructions

1. Preheat oven to 250 degrees and slice apples. For a star shape, slice the apples horizontally. If you want a heart shape, slice them vertically. Cut each slice 1/4 inch thick. Be consistent with the thickness so they will cook evenly.

2. Pour the lemon juice into a bowl with 2 tsp. salt. Add the apple slices and let them soak about 15 minutes.

3. Mix allspice, cloves and orrisroot in a small bowl. Remove the apples from the lemon juice and coat each apple slice with the spice rub coating it well.

4. Place the apples on a cookie sheet and put them in the oven at 250 degrees for 4 to 5 hours. Turn the apples a couple of times during the cooking process. They should be bendable when they are done.

5. Take the hot glue gun and adhere artificial leaves to the wreath. Make layers of leaves in fall colors for an autumn decoration. Glue herbs and dried flowers of your choice around the wreath. Green and red eucalyptus look beautiful mixed with yellow flowers and wheat stalks.

6. Determine placement of apple slices and glue them on the wreath. Tie a couple of cinnamon sticks cut into 3 1/2 inch pieces with raffia and glue them on top of apples and/or around the wreath.

7. Spray the wreath with lacquer for a longer lasting decoration. Add a plaid bow to the top, side or bottom for a finishing touch. Insert three 10" cinnamon sticks under each side of the bow fanned out like a cat's whiskers and glue them underneath.

Tags: glue them, apple slices, around wreath, cinnamon sticks, lemon juice, oven degrees, shape slice

Make Fine Mexican Style Taco Meat

The key to a great taco is the meat that's used---it should be lean, spicy and cooked properly. While it's easy to purchase a taco seasoning packet to add to ground beef, it can be much more gratifying to make the seasoning from scratch. Try this taco meat recipe at your next fiesta.

Instructions

1. Finely chop the bell peppers, onions and tomatoes. Set aside.

2. Brown 2 lbs. of lean ground beef in a large frying pan over medium heat. Cook all of the meat at once, using a wooden spoon or spatula to turn and break the beef into pieces. Cook until brown for no more than 10 minutes.

3. Remove excess oil from the pan for healthier tacos by tilting the pan and allowing the oil to puddle on one side. Pour or scoop off the oil.

4. Mix the spices. In a small bowl, combine 1 tbsp. each of ground cumin and chili powder; ¼ tsp. each of salt, black pepper and cayenne pepper; ½ tsp. dried oregano; ½ tsp. garlic powder and 1 tsp. paprika. Set aside.

5. Add the bell peppers and onion to the browned meat in the pan. Cook for about five minutes over medium heat. Add the spices, and cook for another five minutes, stirring often.

6. Add the water, tomato and cornmeal. Cook uncovered for 10 more minutes, or until most of the moisture has evaporated.

7. Spoon the meat into crunchy or soft taco shells and top with your favorite toppings, such as lettuce, tomato, cheese, onion, olive or salsa. You can use the taco meat for a variety of purposes, including taco salads, chili and dips.

Tags: taco meat, bell peppers, five minutes, ground beef, medium heat

Use The Hershey'S Kisses Fondue Set

A whole strawberry dipped in fondue is a tasty treat.

Enjoying fondue with a Hershey's Kisses fondue set is an ideal way of celebrating a special occasion or toasting good news with friends. Serve fondue when you want guests to chat, mix and mingle--something about dipping treats in chocolate gets folks talking. Serve up an assortment of your favorite fruits, cake slices, cookie bits and marshmallows for an array of decadent treats. The Hershey's Kiss fondue set keeps it simple: add your chocolate, light a candle and wait for it to melt. The milk chocolate of Hershey's Kisses give it a soft, sweet flavor.

Instructions

1. Wash, slice and arrange fruit and sponge cake on a platter. If you want a few extra treats on your fondue tray, incorporate other easy-to-dip items like cookie bits and marshmallows.

2. Light the candle under the ceramic fondue 'kiss'. Place your Hershey's Kiss chocolates in the dish. Let it sit in the dish until the chocolate begins to melt. Stir occasionally. When the chocolate in the pot has formed a thick liquid, let the dipping begin.

3. Place your fruit, sponge cake or other ready-to-dip item on a fondue stick and dip in the pot.

4. Clean the pot throughly once the fondue service is finished; chocolate hardens quick and can be hard to remove easily once it has settled.

Tags: Hershey Kisses, bits marshmallows, cookie bits, cookie bits marshmallows, fruit sponge

Make Homemade Seasoned Rice Mix Or That San Francisco Treat

Use a homemade rice dish instead of potatoes for your meal.

As the grocery bill continues to increase, homemade recipes for boxed dinners and side dishes help control the cost of feeding your family. Rice-a-Roni, referred to as "the San Francisco treat," is made from ordinary ingredients found in your pantry. Not only do you save money making your own rice dish but you also have control over the ingredients. You can use fresh spices and vegetable broth for a vegan dish. Make the recipe in bulk to have it handy whenever you need a flavored rice dish.

Instructions

1. Break the vermicelli into bite-size pieces. Add the rice, dried spices and bouillon granules. Mix the ingredients together to blend the flavors.

2. Pour the mix into a storage container. Seal with the lid and store in a dry space in the pantry.

3. Make the seasoned rice mix by heating 2 tbsp. butter or olive oil in a heavy skillet on medium heat.

4. Add 1 cup of the rice mix to the skillet and stir to coat with the oil. Continue cooking until the pasta browns. Add 2 cups of water to the skillet. Cover and turn down the temperature to a simmer.

5. Allow the rice mixture to simmer for 20 to 25 minutes until the rice is done. Serve immediately.

Tags: rice dish

Serve A Fondue Dinner

Fondue can be more than just an appetizer. Next time you have guests over, try serving a fondue dinner. It can turn a regular dinner with friends into an enjoyable and interactive gourmet experience. With the exception of the salad course, it is possible to serve a full dinner, appetizers to dessert, using fondue pots.

Instructions

1. Begin the experience with a cheese fondue course. There are several delicious recipes calling for various cheeses accompanied by different wines and spices. Find the one that you enjoy the best. Serve the cheese with large chunks of bread, raw vegetables and tangy apples.

2. Bring out some light salads for the second course. Again, the type of salad will be a matter of taste. A good universal choice is a salad with a base of soft, fresh field greens, tossed in a light oil-based dressing.

3. Decide if you want the main course to be cooked in a base of broth or oil. If choosing oil, it is best to choose a clean oil that heats fast, such as peanut oil. Just remember to inform guests that peanut oil will be used in case anyone has food allergies.

4. Heat up the oil or broth for the meat course. You can use one type of meat or a combination. Marinated beef medallions, fish, shellfish and pork tenderloin are all excellent choices. Provide guests with light batters for each corresponding meat or fish. Various dipping sauces for the cooked meat is also a good idea.

5. Offer a classic chocolate fondue for dessert. Serve the chocolate with fresh fruit, chunks of sponge cake and marshmallows for dipping.

6. Finish off the evening with fresh-brewed coffee or after-dinner cocktails.

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Use An Oster Rice Cooker

The Oster rice cooker is a brand-name appliance that makes rice preparation easy. Unlike when you leave the cooking of rice up to your stove, you will get perfect results every time. Rice cookers all share the ability to detect when the rice is done, so no matter how much rice you make, you do not have to worry about setting a timer or turning anything off. The rice cooker will automatically shut off its cook mode when it detects that the rice is done. Once you master the use of your Oster rice cooker, rice will be a common, effortless side for all of your meals.

Instructions

1. With the rice cooker unplugged, add one cup of raw rice to the inner cooking pot for every two cups of cooked rice you want to make. Use the measuring cup included with the rice cooker and not a regular measuring cup. You need to put at least two cups of raw rice into the rice cooker for it to operate properly. This will make four cups cooked.

2. Add measuring cups of water in the following proportions based upon how much rice you put into the machine: two cups of rice need 4 1/2 cups of water;

four cups of rice need seven cups of water; add 8 1/2 cups of water for six cups of rice; eight cups of rice requires 9 3/4 cups of water; 10 cups of raw rice needs

10 2/3 cups of water; and 12 cups of rice needs 12 3/4 cups of water.

3. Make sure that the inner cooking pot with the rice and water in it is properly placed inside the rice cooker so that the lid will completely shut. The cooking pot inside the rice maker must be in contact with the heating element. Twisting the inner pot will lock it into place. Plug in the rice cooker.

4. Close the lid of the rice cooker and press the "On" button. Steam coming from the sides of the lid is normal and expected during cooking.

5. After 15 minutes of cooking, carefully lift the lid to avoid the hot steam, and stir the rice with the spatula included with the rice cooker. Close the lid again and let the unit finish cooking. The red "cook" light should still be on.

6. Wait for the red "Cook" light to go out and the yellow "Warm" light to come on. This means that the sensors have detected that the rice has finished cooking. The amount of time this takes will depend upon the amount and variety of rice used.

7. Lift the lid carefully after cooking and serve the rice. The rice will be kept warm until the unit is unplugged. After use, always be sure to unplug the rice cooker.

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Homemade Food Dehydrator

A homemade food dehydrator is not a simple device to make. The wiring involved with creating an electric dehydrator could cause a fire hazard when attempted by a novice. In addition, the fact that many homemade dehydrators are made of wood increases the risk of fire. However, a simple homemade food dehydrator that harnesses the power of the sun can be created quickly with low cost materials and eliminates these risks.

Foods

Many commercially available dried fruits are sun dried. Drying foods in the sun can take four to five days, and is preferable for foods with a high sugar and acid content, as other foods may spoil rather than dry. Fruits and vegetables that are appropriate for sun drying include apples, apricots, cherries, citrus peels, shredded coconut, currants, dates, figs, grapes, nectarines, peaches, pears, plums, chili peppers, lentils, peas, shell beans and soybeans. Some foods should not be dehydrated this way, including avocados, bananas, berries, cranberries, melon, papaya, persimmons, rhubarb, strawberries, meat, fish and herbs.

Construction

Drying trays can be built using 1x 2-inch boards and plastic window screening. Plastic window screening is available in rolls at most home improvement stores. This material can be cut easily with scissors. The size of the trays can vary depending upon how much room you have and how much fruit you will be drying at a time. A good size to start with is one square foot.

Cut 12-inch lengths of 1x2-inch board and nail them together to form squares. Cut pieces of the screen material slightly larger than the wooden squares and attach the screen to the bottom of the trays with a staple gun. The fruit or vegetables are placed onto the screen and the trays can be stacked on top of each other. Before placing the fruit outside, stack the drying trays on a length of fine mesh fabric or mosquito netting. Wrap the netting up over the sides of the drying trays so they are completely covered. This will protect the fruit from insects. Tie the netting tightly at the top of the trays to secure it.

You can now hang the entire homemade dehydrator from a hook outside on a porch or set the trays onto two sawhorses. It's important that air is permitted to circulate around the fruit as much as possible, so avoid setting the dehydrator onto a solid surface such as a table.

Method

Cut large fruits such as apples or peaches in half or into slices for faster drying. Pits should be removed from all fruits before being placed into the dehydrator. Fruits and vegetables should be turned two to three times a day during the drying process for best results. Fruit leathers can also be made in this food dehydrator by blending fruit until smooth and then pouring the pureed fruit onto a tray lined with plastic wrap. The leather should set in one day but may take longer in areas with high humidity.

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