Uses For Plum Sauce

Plum sauce lends an aromatic flavor to many types of dishes.

The delectable richness of plums married with the sweetness of sugar and the tang of soy sauce and vinegar gives plum sauce that distinctive sweet and sour flavor that can enhance many dishes. Originating from China, this sauce can turn plain rice into a delicious treat. There are a host of recipes that benefit from the addition of plum sauce.

Meats

If you are thinking about dipping your crispy, fried pork tenderloin, marinating roast chicken or basting your slow-cooked ribs in plum sauce, you have the right idea. Plum sauce, in its more tangy versions can act as a fruity barbecue sauce to dress up grilled meats. Additionally, tossing breaded and fried meat, such as cubes of pork, shrimp or strips of chicken in a sweet plum sauce can provide a satisfying contrast to the richness of the meat, fowl or seafood.

Vegetables

Throw together sugar peas, sliced carrots, baby corn, water chestnuts, broccoli and cauliflower florets in a large wok with a dash of olive oil. Cook these vegetables on a medium-high heat and stir in several tablespoons of sweet plum sauce with a few sprinkles of red pepper flakes for some spice. Mix thoroughly and allow to marinate for several minutes over low heat , then serve over freshly steamed rice for an Asian-inspired vegetarian meal.

Appetizers

A spring roll made of shredded vegetables and sauteed shrimp bound together in a rice flour wrapper, deep fried tempura shrimp or crunchy, battered egg rolls make the perfect medium to dunk in plum sauce. Mix a small quantity of honey into your plum sauce for a sweeter version or add a tablespoon or two of apple cider vinegar to give it a contrasting sweet and sour taste. A pinch of cinnamon, clove, ground ginger and mustard furnish your sauce with more depth and complexity for the taste buds.

Desserts

As a dynamic and versatile items, this sauce can put a new twist on classical desserts. A simple scoop of vanilla bean ice cream is dressed up with a drizzle of a spicy or sweet plum sauce. Dress a plain pudding up with the addition of a plum sauce mixed with a tablespoon or two of lemon or lime juice to lend a citrus flavor. Or, just cut up several in season fruits into bite-sized chunks, add plum sauce and mix to create an easy fruit salad.

Tags: plum sauce, plum sauce, sweet plum, sweet plum sauce, addition plum, addition plum sauce

Use Quinoa In Glutenfree Baking

Quinoa, known scientifically as Chenopodium quinoa, is a species of goosefoot which has edible seeds. It has been grown as a food crop for at least 6,000 years and is native to the Andean region of South America. Quinoa is a complete food and contains a balanced set of amino acids for humans. It is also gluten-free and therefore easy to digest. Here's use quinoa in gluten-free baking.

Instructions

1. Buy quinoa commercially. Prepackaged quinoa usually has been polished and rinsed but residual saponin dust frequently remains. Quinoa has a high concentration of these bitter-tasting compounds which makes it unpalatable in its raw state.

2. Remove the saponins. The grain must be soaked in water for a few hours, the water changed out and soaked again. Alternatively, it may be wrapped in cheesecloth or some other fine filter and rinsed thoroughly. Continue washing until the grains no longer taste bitter.

3. Combine quinoa flour with other flours. Mix three parts quinoa, three parts sorghum, two parts potato starch and one part tapioca for a common gluten-free baking mix.

4. Observe that gluten-free flour will not make leavened baked goods because yeast need gluten to grow. Quinoa flour may be mixed with wheat flour to produce a low-gluten flour which will rise.

5. Store quinoa in glass jars in the refrigerator or freezer. The grains should be used within a year and the flour within three months. Otherwise, the relatively high fat and oil content will make the quinoa become rancid.

Tags: gluten-free baking, three parts, will make

Pack Frozen Food For A Car Ride

When traveling by car and taking food with you, sometimes the best option is to keep the food frozen. Not only is there less risk for the food spoiling, but there is also a lot less chance for mess if the food tips over or gets bumped around. If you are planning on traveling and taking frozen food with you, here are some tips on keep the food fresh, frozen and edible for when you get to your destination.

Instructions

1. Evaluate the original packaging that the frozen food is in. Make sure that there are no holes in the bag or box and that it is fully sealed. The more tightly the food is sealed, the more it will stay frozen without any problems. If there are any broken seals, holes in the bag or tears in the box, put it into another bag or small plastic container to make sure that it stays colder. In addition to putting it into an additional wrapping, put a layer of clear plastic wrap around it in case the food leaks.

2. Wrap the entire package of food in newspaper. Take a few sheets of newspaper and line them up evenly together. Put the package of food in the center and wrap it as though you are wrapping up a gift. Tape up the edges. The newspaper will keep the food colder and act as insulation. However, if you are going to be keeping the items on ice during travel, put the entire package in a bag so that the water doesn’t soak through the newspaper.

3. Use an insulated bag or a cooler to transport your food. Large amounts of food, food that you will be traveling with for a very long distance, or extremely perishable food items are best carried in a cooler with ice all around it. An insulated bag is best for carrying a couple of small food items for short distances that don’t need to be on ice. Make sure that you completely seal up the cooler or the insulated bag for travel. Any type of heat getting into the cooler or bag can make the food start to thaw out.

4. Put the cooler or insulated bag in a proper place in your car. Coolers should be on a flat surface in a car so that there is no chance of them popping open. Insulated bags should be on a surface in a car where there is no chance of them sliding around or tipping over. Make sure that they are located out of direct sunlight, preferably covered with a blanket until you reach your destination.

Tags: sure that, keep food, Make sure, chance them, cooler insulated

Nutrition Facts For Broccoli Salad

Broccoli belongs to the family of cruciferous vegetables, which contain phytochemicals that produce different effects in the body when the vegetable is either eaten raw or cooked. A salad can be made with raw broccoli or with cooled broccoli after steaming.

Significance

With fiber, Vitamins A and C, and nutrients that lower the risk for colon, breast, and bladder cancer and other diseases, broccoli is one of the healthiest vegetables to consume regularly. The Romans ate a lot of it.

Features

Uncooked broccoli contains goitrogens that block iodine utilization. The iodine cannot combine with tyrosine to produce thyroid hormone. Therefore, individuals with hypothyroidism should consume a little iodized salt, or a kelp tablet, which contains iodine, and eat raw broccoli only rarely. (Ref. 1.)

According to lead researcher, M. Vermeulen, sulfurophane, an anti-cancer nutrient, reaches higher amounts in the blood when raw broccoli is consumed, compared to cooked broccoli (See Reference 2).

Functions

Besides sulforaphane, other phytonutrients and indoles inhibit estrogen-sensitive breast cancer.

The hytochemicals lutein and zeaxanthin, plus Vitamin C, protect the eyes from ultraviolet light, while lowering cataract risk.

Broccoli's calcium and Vitamin K content can promote bone health. (Ref. 3.)

Cooked Broccoli Versus Raw Broccoli

The data comparisons for one half-cup broccoli include the following:

Cooked: 1,083 international units (IU) Vitamin A. Raw: 478 IU.

Cooked: 58.2 mg Vitamin C. Raw: 41 mg.

Cooked: 2 g fiber. Raw: 1 g.

In one whole cup of cooked broccoli, calcium amounts to 71.8 mg. In a cup of raw broccoli, calcium totals 42.2 mg. (Ref. 4.)

Considerations

Consuming raw broccoli produces more anticarcinogens in the blood; however, cooking produces broccoli with more bioavailable carotenoids, vitamins and fiber. Eat both raw and cooked broccoli.

Uses

To prepare a salad with raw broccoli, chop the top parts and toss with other vegetables in a vinaigrette. Or sliver the stalks with carrots for a slaw. The power of broccoli against cancer makes it worthwhile to buy a timer to steam broccoli for two to three minutes. Eat while warm, or cool the broccoli and prepare a colorful salad with it.

Tags: cooked broccoli, broccoli with, salad with, Vitamin Cooked, with broccoli

Aioli

About Aioli

If you love garlic, you'll really love aioli. A relatively ancient sauce, it is mayonnaise-like, based upon an emulsion of garlic, salt and olive oil. Less ancient versions add a dab of mustard or an egg yolk, or some lemon juice. The mustard or egg yolk will help with forming the emulsion; the lemon juice just tastes good. A purist will tell you that it must be made with a mortar and pestle, garlic, salt and olive oil, and a lot of elbow grease, but blenders and food processors have given you a choice over how sore you want your arm to be. However you make your aioli, it is a marvelous sauce for anything savory, from fish to crudités to french fries.

History

Olive oil has been used in cooking for thousands of years, and so has salt. Every continent has its own form of wild garlic that has been used as a seasoning vegetable for thousands of years. It was inevitable that the three ingredients would be brought together. This happened in the area of Provence, in southern France. The word itself, aioli, comes from the Provençal words for garlic and oil. It is also a popular dish in areas around Provence, particularly the Catalan region of Spain, where it is known as allioli ("garlic and oil").

Types

The original aioli was made from garlic, salt and olive oil. That is still done today, however it is also made with the addition of raw egg yolk or mustard, or both. The mustard or yolks will aid in the formation of the emulsion, a delicate and time-consuming activity. Many modern recipes also include lemon juice, which makes it more mayonnaise-like and adds acidity to the flavor profile. These days, all of these are generally considered to be proper aioli. Incidentally, these ingredients take you closer to a mayonnaise type of sauce, but aioli is not just a garlic-flavored mayonnaise. It is its own separate thing.

Misconceptions

Fortunately or unfortunately, depending upon your point of view, there are many sauces made these days called aioli. As long as it has garlic and olive oil, some people feel you can add anything and it will still be aioli. Thus, we find roasted red pepper aoili, green olive aoili, chipotle aioli and fines herbes aioli, variations from all over the map. These are not considered proper aioli. In fact, a traditional sauce that is very similar in ingredients and origins is known as rouille. Basically, rouille is aioli with the addition of bread crumbs, saffron and chile peppers. However we choose to fancy up our aioli, we should follow the Provencal example and give it another name. Also, aioli is not mayonnaise with garlic added. Garlic is the physical foundation of aioli, not just a flavoring added in at the last minute.

Warning

There are traditional warnings about making aioli at certain times. The most notable is during a thunderstorm, or when a thunderstorm is expected. "They" say that the emulsion won't form because of the ionized air. Another warning is that a woman shouldn't make aioli while she is menstruating; that one can safely be labeled as a myth. An additional warning is not to call aioli "garlic flavored mayonnaise" in the presence of a real aioli fan. You're liable to get hit over the head with a mortar and pestle.

Prevention/Solution

Aioli is even more difficult to emulsify than mayonnaise, especially if you choose not to add egg yolk or mustard. You must add the oil slowly, drop by drop, especially at the start. You can increase the stream slightly once the emulsion is formed, but keep it slow. This can't be emphasized enough. If your aioli "breaks" (the oil separates while you are mixing it), take a quarter-cup of your broken sauce and add 2 tbsp. of water (or one egg yolk). Combine thoroughly. Now, start adding your broken aioli very slowly to the new mix. When you finish, you should have a beautifully emulsified aioli.

Tags: garlic salt, garlic salt olive, lemon juice, salt olive, aioli just

Store Cooked Lobsters

Cooked lobster can be stored in the refrigerator, or frozen to last even longer.

Instructions

Store Cooked Lobster

1. Store a whole cooked lobster in an airtight plastic or glass container with a tight-fitting lid. Refrigerate for up to two days. Meat that has been removed from the shell of a cooked lobster can be refrigerated in an airtight container or a plastic freezer bag for two to three days.

2. Freeze a whole cooked lobster in a heavy plastic freezer bag. Make sure the claws do not puncture the bag.

3. Prepare a brine salt solution to pour over the lobster. Use 1/4 cup salt to each quart of water. You'll need enough solution to cover each lobster. Dissolve the salt in the water and pour over the lobster. Close the bag or bags tightly and freeze immediately.

4. A whole cooked lobster can also be frozen in a plastic pail with a tight-fitting lid. Place the cooked lobster in the pail and cover with the brine solution. Leave about 1/2 inch head room, and put on the cover tightly.

5. Cooked lobster meat that has been removed from the shell should be chilled in the refrigerator, then placed in a plastic freezer bag or a plastic or glass container with a tight-fitting lid. Cover the meat with brine, then freeze.

Tags: cooked lobster, plastic freezer, whole cooked, whole cooked lobster, with tight-fitting, been removed, been removed from

Diy Bottle Opener

It's a problem many of us run into when you drink any bottled beverage with a capped top. You don't have a bottle opener and short of breaking the top off the bottle you need a solution fast. A fast and easy remedy would be to make your own bottle opener. DIYHappy.com says you can with a piece of paper and, according to the BoldLentil, you can also make one with a piece of wood.

Tools

Paper: One 8 ½ x 11 inch sheet of heavy gauge paper, and your hands.

Wood: One wooden stick/dowel about "6 inches long by 1/2 inch by 3/4 inch. The BoldLentil recommends using one screw but two 3/4 inch screws can make this bottle opener easier to use, and a screwdriver (an electric one works best because you have to start the holes in fresh wood).

Construction

Paper: Take the sheet of paper, fold the paper until you can't fold it anymore. It doesn't matter how many folds you do or what the end result looks like.

Wood: Place the two 1 ¼ inches apart on the side of the wooden handle. You can sand and decorate this bottle opener any way you want.

Application

Paper: Once you have the paper folded, take the edge of the paper and push it against the teeth on the bottle cap. With a little bit of pressure, the cap will come off.

Wood: Position the bottle cap between the two nails. One screw will fit under the teeth on the bottle and the other provide the necessary resistance to release the cap.

Ease of Use

Paper: This bottle open is not actually as easy to use as DIYHappy.com would lead you to believe because it is awkward and does not always fit under the teeth on the bottle cap. Use this bottle opener when there is no other alternative available.

Wood: This bottle opener is relatively simple to use and is large enough that it won't easily disappear.

Tags: bottle opener, teeth bottle, this bottle, this bottle opener, bottle opener

Basil Pesto Uses

Basil pesto is made with fresh basil.

Basil pesto is a savory sauce that has been used in the Mediterranean region for centuries. It is made from fresh basil leaves, pine nuts, olive oil, garlic, black pepper and Parmesan cheese. The ingredients are blended until they make a smooth paste that can be used fresh or kept frozen for up to six months. Basil pesto complements many different foods.

Sandwich Spread

Basil pesto makes a good sandwich spread. It can replace mayonnaise or salad dressing in chicken sandwiches and it also partners well with tomato and cheese sandwiches. Try spreading basil pesto on Italian bread and then adding thinly sliced tomatoes, black pepper and salt. Top this with cheese and broil it for a few minutes until the cheese has melted.

Side Vegetable Dishes

You can add basil pesto to vegetables to make side dishes. Toss it into cooked broccoli, green beans, carrots or cauliflower to make delicious vegetable dishes to complement many meals. Another side dish can be made by mixing basil pesto into boiled or baked potatoes that have been cut into pieces.

Basil Pesto Pasta Salad

Basil pesto can be added as a dressing for cold pasta salad. Stir basil pesto and a small amount of sour cream into any pasta salad. If you wish, you can omit the sour cream. You may also add fresh lemon juice. This pasta salad can be made ahead of time and refrigerated. The basil pesto provides a good alternative to other dressings.

Basil Pesto Pasta Main Dish

Basil pesto goes well with cooked pasta dishes. Typically, it is combined with either a cream or tomato sauce and mixed into any kind of cooked pasta. Cooked green beans, mushrooms or broccoli, along with pieces of roasted chicken breast or cooked prawns make great additions to this type of dish. You can also add diced yellow, green or sweet red pepper. This is a typical Italian dish that can be made in a multitude of ways.

Tags: Basil pesto, pasta salad, Basil Pesto, basil pesto, basil pesto

Make Jelly Set Faster

Set jelly faster by using ice cubes instead of cold water.

Jelly is an easy dessert that can be enjoyed on its own, in a fruit salad, cake or pudding. You can mold jelly (which is also often known by the brand name Jell-O) into several interesting shapes and colors to match a celebration theme. While jelly is simple to prepare, it must be made well in advance as it requires time to set. However, there are some preparation techniques that you can use to set jelly faster, especially if you are in a hurry or are running short on fridge space.

Instructions

1. Chill the jelly mold before you prepare the jelly. Place a metal mold in the freezer for 10 minutes. Jelly sets faster in metal containers rather than in molds made from glass or other material.

2. Dissolve the jelly crystals or jelly powder thoroughly in boiling water, in a separate vessel. Follow the preparation instructions mentioned on the package of the jelly crystals. Use a metal spoon to stir and dissolve the jelly crystals until you get a clear liquid.

3. Add ice cubes instead of cold water to the liquid. Use the same proportion of ice cubes as that required for the cold water. Stir vigorously until the liquid thickens. Scoop out the ice cubes that have not dissolved and discard. The ice cubes will help to set the jelly faster.

4. Pour the thickened jelly liquid in the chilled mold. Chill in the refrigerator for half an hour for a soft-set jelly, or one hour for a firm mold.

Tags: cold water, jelly crystals, jelly faster, cubes instead, cubes instead cold, cubes that, instead cold

Store Blue Cheese

Blue Cheese

Blue cheese can be made from cows' milk or goats' milk. These cheeses are set apart from other cheeses because they contain blue mold spores. These mold spores are able to spread and for this reason, blue cheeses should not be stored with other kinds of cheese. Protect your blue cheese and store it properly to keep it fresh for as long as possible.

Instructions

1. Examine the packaging of any blue cheeses that you are considering buying. Make sure the blue cheese is sealed well and that the cheese inside the package looks fresh. If the blue cheese appears dry or if the plastic does not appear to be properly sealed, choose another package. Look at the freshness date to make sure it has not expired.

2. Unwrap the blue cheese from the plastic wrap before placing it in the refrigerator for storage.

3. Wrap the blue cheese loosely in a square of butcher wrap paper. It is best if you allow some air to reach the cheese. Tape the butcher paper around the cheese and store it on a refrigerator shelf with a little space around it. Do not place other kinds of cheese along side blue cheese.

4. Check the blue cheese every few days while storing to assess any new mold growth. If new mold forms, simply wipe it off or cut it off. Change the butcher wrap after removing new mold growth.

Tags: blue cheese, blue cheese, blue cheeses, butcher wrap, cheese store, kinds cheese, mold growth

Pair Wines With Sweet Potatoes

The sweet potato has a moist texture and sweet taste that works well with a wide variety of spices and preparation styles. Baking or roasting will bring out the earthy flavor of this root vegetable, while slicing it thin and deep frying it produces salty-sweet fries. The sweet potato pairs well with a variety of wines since it is such a versatile vegetable.

Instructions

Wine Pairings

1. Pour gewurztraminer with roasted sweet potatoes. The taste of spiced pear in the wine stands up well against the strong, earthy flavor of the sweet potato. Another possibility is riesling; it is high in acidity, which will cut through the richness of the sweet potato. If you prefer a red wine, the moderate tannins and deep fruity flavors of zinfandel pair up well with this vegetable.

2. Serve a merlot with sweet potato fries. The flavors of berry, plum, spice and the sweet aftertaste complement the salty-sweet flavor of the fries.

3. Choose a sparkling wine, such as champagne or prosecco, if you are serving a spicy baked sweet potato casserole. Although often considered delicate, sparkling wines' complex flavors of sparkling wines and effervescence can stand up against big-flavor dishes.

Tags: sweet potato, well with, earthy flavor, sparkling wines

Can Chili Soup

A pressure canner is used for canning chili soup.

It is necessary to use a pressure canner to can chili soup to prevent spoilage because of the acidity of the tomatoes and the meat in the chili. All pressure canners work differently so you will need to refer to the instructions that came with your canner for the correct processing temperature, the amount of water to add and proper procedures for venting and sealing.

Instructions

1. Use dried beans when you prepare your chili and only partially cook them, for 30 minutes instead of 2 hours. Fully cooking dried beans or using canned beans will cause them to become mushy during the canning process.

2. Cook the meat, beans, tomatoes and seasonings as called for by your recipe, but do not simmer until thickened. It will thicken during the canning process.

3. Pour chili into clean pint-sized jars. Leave 1 inch of headspace.

4. Put the lids and rings on the jars. Place the amount of water in the canner recommended by the manufacturer of the canner.

5. Place the jars on the rack in the canner. Set the temperature according to manufacturer's directions. Process the chili for 75 minutes.

6. Remove the cans from the canner with canning tongs. Allow to cool before storing.

Tags: amount water, canning process, chili soup, dried beans, during canning, during canning process

Store Artisan Cheese

Artisan cheeses are increasingly available in most of the country.

Good cheese, like good wine, is the result of complex interactions between a number of microorganisms. Not surprisingly, cheese and wine have traditionally been aged in similar surroundings. Caves and cellars both provide environments with consistently cool temperatures and humidity, just what cheese needs to mature gracefully. The art of cellaring cheese to bring out its nuances is known by the French term "affinage," and its masters are skilled craftsmen. Fortunately, consumers only need to know a few basic principles in order to keep their purchases in good shape.

Instructions

1. Artisan cheeses continue to develop flavors even after they are cut and purchased. They should not be stored in a plastic bag or plastic film wrap, as this promotes the development of off flavors and mold. Instead, wrap them loosely in wax paper.

2. Store cheeses in separate plastic sealer containers, if necessary, to prevent them from absorbing outside odors. Make a grid of bamboo skewers on the bottom of each container, then place the cheese on top. This allows air to circulate underneath. Open the containers every two or three days and turn the cheeses top to bottom, to prevent any buildup of moisture or spores underneath.

3. Check the basement or crawlspace of your house, if you have one, for a location that will provide reliably cool temperatures all year round. It cannot get hot in the summer or freeze in the winter, must be safe from rodents or insect pests and should be free of musty or undesirable odors.

4. Build or buy a small shelving unit for your cool space, if one is available in your house. Place wire racks on the shelves, and store the cheeses on the racks. Ideally the cheeses should be loosely wrapped in wax paper alone, but if undesirable odors are a problem store the cheeses in separate containers as directed previously. Turn the cheeses regularly, so no side stays on bottom for more than a few days.

5. Store the cheeses in a small bar or dorm-room refrigerator if your house lacks a suitable cool space. Your regular refrigerator will be both too cold and too dry for cheese, but a small refrigerator can work well. Set the refrigerator to its warmest setting, and store cheeses on the wire racks. Place a small open pan of water in the bottom of the refrigerator to keep the air moist. The perfect temperature is 55 to 60 degrees Fahrenheit.

6. Use a picnic cooler for short-term storage of artisan cheeses, if no better alternative is available. Place a wire rack in the bottom of the cooler and the cheeses in their wax paper wrappings on the rack. Use gel freezer packs to keep the temperature in the cooler within the correct range. Replace the gel pack every morning, or after the cooler has been opened. Turn the cheeses regularly, as previously directed.

Tags: store cheeses, your house, Artisan cheeses, cheeses regularly, cheeses separate, cool space, cool temperatures

The History Of Allspice

Allspice is still important to the Jamaican economy.

The misleading name "allspice" and the evocative flavor of this small berry causes some confusion. Often believed to be a mixture of other "warm" baking spices, allspice is, in fact, a single spice that contains flavor compounds that make it taste like other important spices. A member of the myrtle family, the tree remains economically important in the Caribbean and Central America

About Allspice

Allspice grows throughout the Caribbean and Central America on a small tree native to Jamaica. The tree's unripe berries are harvested then dried until they're hard. The small dark-brown sphere resembles black peppercorns, only larger. The flavor of allspice is reminiscent of cloves, nutmeg and cinnamon, but with a slightly peppery note. It is fundamental to Jamaican cooking, where it is one of the jerk spices used to season meat. Allspice is also widely used in baking.

The Discovery of Allspice

When Columbus sailed across the Atlantic Ocean in search of spices, his first voyage took him to Jamaica, among other Caribbean locations. There he discovered a local spice he thought to be a form of pepper, and carried it back to Spain with him. Columbus described his find as "Jamaican pepper," which at the time was a perfectly valid marketing term. In that era pepper was literally worth its weight in gold, and pepper-like spices such as cubebs and Grains of Paradise were valuable commodities in their own right.

Allspice and the Larger Spice Trade

During the early years of American exploration, allspice was overshadowed by the arrival of flashier products in the marketplace, including tomatoes, potatoes, corn, peppers, chocolate, vanilla and later, tea and coffee. The arrival of so many new foods and flavors on the market, as well as lower prices and better availability of traditional spices, combined to minimize allspice's appeal. The British, who secured Jamaica as their colony, were the most avid consumers of allspice. It enjoys a degree of popularity in Eastern Europe and Southern India, but the only other cuisine to adopt allspice is that of the Middle East.

Allspice Today

In the 21st century, allspice still grows throughout the Caribbean and Central America, though the best comes from Jamaica. There, when jerked meat is grilled over a bed of coals, allspice twigs or leaves are often added to create a flavorful smoke. Locals also use the leaves in the same manner as bay leaves, simmered in a broth or sauce and then removed before serving.

Tags: Caribbean Central, Caribbean Central America, Central America, grows throughout, grows throughout Caribbean, throughout Caribbean, throughout Caribbean Central

Stop The Heat Of Chili Peppers

Avoid touching the seeds of chili peppers with your bare hands.

Chili peppers are used in a variety of ethnic dishes to add spiciness and flavor. They're used in sauces and salsas and marinades for different cuts of meat. However, sometimes you may want the chili flavor, without the intense heat or burned tongue that comes with it. Although the seeds inside chili peppers do not produce capsaicin (the chemical component that give the peppers their heat), they absorb it from membranes and the outer walls of the pepper containing capsaicin. One way to eliminate the heat, is to eliminate the seeds within chili peppers.

Instructions

Remove Seeds with a Knife

1. Wash the chili pepper and place the chili peppers on a cutting board. Dry the chili peppers with a paper towel.

2. Wear plastic gloves for handling food. Place the knife at the bottom left side of the pepper, in the center.

3. Slice the chili pepper from left to right in a straight line until you slice the entire pepper in half. You will now have two halves of the chili pepper. Inside you will see all of the seeds that the chili pepper contains.

4. Scoop these seeds out of the chili pepper using a spoon, and discard them. Continue dicing the chili peppers until they are the right size for the dish you are preparing them for. Place the cut up pieces of chili peppers into a separate bowl.

5. Take some anti-bacterial dish washing soap and place the cutting board in the sink. Remove your gloves. Take a sponge and clean the cutting board with soap and water.

After You Prepare Food

6. Add more tomatoes to salsas to help tame the heat caused from the chili pepper seeds inside the salsa. You may also want to think about making guacamole and mixing the guacamole with the salsa. This will significantly reduce the amount of heat provided by the chili pepper seeds. Give the salsa a few squirts of lime juice to tame the spiciness of the salsa.

7. Mix in more chicken broth or beef stalk into soups that are overly spicy. The addition of more liquid will help to tame down the spiciness of the chili pepper. Add rice, potatoes and other carbohydrate rich foods to tame the heat produced by chili peppers.

8. Cool down spicy cream sauces by adding more cream, milk or cheese to these sauces. The milk within these items helps to balance the acid from the chili peppers.

9. Eliminate heat from chili peppers in your homemade chili by adding a can of crushed pineapple. Pineapples will virtually eliminate all the spiciness caused by the chili peppers.

Tags: chili pepper, chili peppers, chili peppers, cutting board, from chili

Kill Ants In A Bag Of Dog Food

Set the dog's food dish in a shallow bowl filled with water to prevent ants from climbing inside.

An open bag of dog food provides an enticing meal that no dog, or ant, can resist. Once the ants have invaded the food the dog may reject it, causing you to throw away the dog food and waste money on another bag. Eliminating the unwanted invaders from your dog's food can be done safely and effectively to ensure that your pooch is enjoying its next meal ant-free.

Instructions

1. Pour the contents of the dog food into a large plastic container, such as an under-the-bed plastic storage tote. The container should be large enough that the dog food can be spread out and examined.

2. Sprinkle the dog food with a layer of corn starch. The corn starch is safe for the animal, but will prove deadly when ingested by the ants.

3. Allow the corn starch to remain for one to two hours. Once the ants have ingested the corn starch and died, pick through the dog food and remove as many dead ants as possible. If you are squeamish about this process, wear a pair of rubber gloves.

4. Run a hand vacuum over the top of the dog food to remove some of the corn starch and any remaining ants. Do not use a regular-sized vacuum because it is larger and will suck up the kibble along with the corn starch.

5. Store the ant-free dog food in a lidded plastic tote. This will protect the dog's food from any future ant infestations.

Tags: corn starch, ants have, food remove, Once ants, Once ants have

How Long Should I Boil An Egg

A boiled egg may seem like an easy thing to prepare, but this simple cooking process has a surprisingly high margin for error. The potential for mistake lies in the difficulty inherent in getting the cooking times just right, not only in terms of number of minutes but in how you prepare the water.

Preparation

In order to get the boiling time of the egg just right, it's important to prepare the boiling water correctly. First of all, be sure to use enough water in the pot not only to completely cover the egg, but to give an inch or two of coverage above it. This way, the egg will stay submerged and get thoroughly cooked even as some of the water cooks off.

Also, be sure not to add the egg to the heating water or start timing it until the water is fully boiling. Boiling means that the water is bubbling vigorously all across the surface. You'll also want to add a few pinches of salt to the water; this won't affect the timing, but it will keep the egg from spreading out if it cracks a little.

Soft-Boiled

Making a soft-boiled egg is a good option if you want an egg with a yolk that's runny, semirunny or just on the soft side, but you don't want to deal with the added oil that comes with a fried egg or the difficulty associated with poaching an egg. Add the egg/s to the boiling water and set a timer depending on how you want your egg to turn out.

For a very soft egg with a completely runny yolk, cook the egg for four minutes. If you want your yolk half runny, half firm, cook it for five minutes. For a yolk that's just a little soft, cook your egg for six minutes. Be sure to remove the egg from the water right away after your timer runs out. (A slotted spoon is good for this.)

The number of eggs you cook at one time won't affect the cooking time, but if you have unusually large or small eggs, they may take slightly more or less cooking time, respectively. The difference should be fairly minimal, however, and you'll only need to adjust by seconds either way to get the results you want. Err on the side of less cooking time, since you can, if necessary, return your peeled egg to boiling water (provided it's salted) for some additional cooking.

Hard-Boiled

A hard-boiled egg is an egg with a fully hardened yolk. It is cooked in the same manner as a soft-boiled egg, only for a longer period of time, usually in the range of 10 minutes or a little more. Hard-boiled eggs require less precise timing than soft-boiled eggs, but if you cook them too long, the yolk will get a layer of green tinge around its outside. However, this does not affect the taste of the egg. If the color doesn't bother you, go ahead and err on the side of too long to ensure that your yolk has no trace of softness left in it.

Tags: boiling water, cooking time, eggs cook, just right, less cooking, less cooking time, want your

Make A Pencil Cake

Are you looking for a creative dessert to bring to your next PTA meeting or class function? Get everyone's attention with a pencil cake. Not only is it a yummy treat, it's easy and fun to make. Here's make a pencil cake.

Instructions

1. Prepare the cake. Mix together cake mix and ingredients according to the package directions. Bake the cake in a 9-by-13 inch baking pan according times and temperatures on the package. Bake cake until toothpick or knife is inserted and comes out clean. Cool completely.

2. Shape the cake. Using a serrated knife, cut one end of the cake so that it looks like the tip of a pencil. You will be cutting two triangular shapes away from your cake. Set these to the side to snack on later. To cut these pieces away evenly, mark the center of the cake at the edge of the end you are cutting. Take your serrated knife and connect the tip of the knife from the mark in the middle to the edge of the cake. Begin cutting. This should give you an even looking pencil point.

3. Tint the frostings. Take yellow food coloring and dye some white frosting for the main part of the pencil (the large middle section of the cake). Take red food coloring and dye some white frosting for the eraser portion of the cake. Set to the side.

4. Frost the cake. Using white frosting, frost the pointed tip of the cake using an offset spatula. Next, frost the main part of the pencil cake with yellow frosting. Finally, frost the end that hasn't been cut with pink frosting, creating the eraser portion of the pencil cake. Put some chocolate frosting in a sandwich bag and cut one of the corners of the bag. Squeeze the frosting out through the corner and create a zigzag pattern above the eraser portion (on the yellow portion of the pencil cake). Take the chocolate frosting in the sandwich bag and fill in the tip of the pencil cake, creating the lead portion of the pencil cake.

Tags: pencil cake, eraser portion, portion pencil, portion pencil cake, white frosting, Bake cake

Make Deer Salami

If you enjoy venison, try making your own deer salami. Venison is a lean meat that often has a bold taste--you can use venison in ground beef recipes for a lower fat content. Deer jerky and salami are popular foods created with venison. It is essential to cure the venison when making deer salami to create an authentic salami taste, and the venison must be ground with a one-eighth-inch breaker plate before you can shape and cook to make deer salami.

Instructions

1. Place the ground venison in a mixing bowl. Add the dry ingredients to the venison.

2. Use your hands to mix the ingredients into the venison. Knead the ingredients until they are blended.

3. Place the seasoned venison in a covered bowl. Refrigerate the venison for at least two days to cure the meat. Do not cure the meat longer than four days in the refrigerator.

4. Preheat the oven to 180 degrees.

5. Form the venison into rolls or logs that are no larger than three inches in diameter. The idea is to make the meat look like a salami stick.

6. Place the venison on a baking sheet. Do not allow the venison salami pieces to touch each other.

7. Bake the venison salami for eight hours. After the salami is finished, drain it in a cauldron.

8. Allow the deer salami to cool for 15 minutes. Place the salami in the refrigerator to finish cooling.

9. Serve the deer salami after it cools in the refrigerator for 24 hours.

10. Store the deer salami in the refrigerator or freezer.

Tags: deer salami, cure meat, deer salami, salami refrigerator, venison salami

Halloween Food That You Can Make

Your kids can help you make these simple recipes before the party starts.

Halloween is a festive holiday, and you can make food dishes that are just as creative as costumes. These starters will put your guests in the mood for the holiday and also display your creativity. Regardless if you are hosting an adult or kids' Halloween party, these recipes will provide entertainment for all your guests.

Chocolate Witches Hats

For this recipe, you will need Keebler's Fudge Stripes shortbread cookies, Hershey's Kisses, orange gel icing and orange colored sugar. Place the cookies stripe-side down on a plate. Dab some orange gel icing around the center hole of the cookie. Place a Hersey's kiss on top of the gel and press down gently. Squeeze some orange gel onto the top of the Hersey's kiss and sprinkle with some orange colored sugar.

Boogers on a Stick

This not-so-appetizing looking dish is simple to make and enjoyable to eat. You will need Cheez Whiz, green food coloring and pretzel rods. Mix a few drops of green food coloring into the cheese until you have your desired shade of green. Dip the pretzel rod into the sauce and place it on wax paper to avoid a mess. If you want the sauce to harden a bit, place the pretzels in the fridge for an hour.

Forked Eyeballs

Doughnut holes provide the perfect shape to created gruesome eyeballs. Melt white chocolate chips in vegetable oil over low heat. Spear doughnut holes onto forks and submerge the holes into the chocolate, allow the excess to drip off. Place a semisweet chocolate chip on the doughnut hole for the iris. Place the forks in a mug to allow the chocolate shell to harden. Use red frosting to create squiggly veins.

Tags: some orange, colored sugar, food coloring, green food, green food coloring, Hersey kiss, orange colored

The Harvest Time For Tomatoes

The type of tomato you plant will decide when you get to harvest your crop.

Tomatoes are forgiving garden plants, producing a satisfying crop for novice and experienced gardener alike. If you plan to grow them in your garden, it pays to learn when to plant them and what type to plant in order to get the harvest you want. In general, seedlings transplanted to the garden any time from mid-May to mid-June will ripen from late June through mid-August. Hot weather -- 90 degrees Fahrenheit or higher -- will accelerate ripening. Pick your tomatoes when they are firm and colorful or harvest before an early freeze and allow them to ripen inside.

Determinate Tomatoes

Determinate varieties produce a dense cluster of flowers, stop growing at that point and begin to fruit. The fruit ripens all at once, which can be tricky if you have a lot of plants and would rather space your salads and fresh tomato dishes over a season. A solution is to plant successively so the harvest is stretched over weeks and months as the plants mature. Determinate tomato varieties include Celebrity, Floramerica, Mountain Gold, Tiny Tim and Cherry Gold. Harvest times, from seedlings-in-the-ground to picking and eating, range from 45 to 72 days.

Indeterminate Tomatoes

Indeterminate tomato plants encompass all heirloom varieties and any tomatoes that continue to grow, flower and fruit over time, rather than all at once. They are prized for strong, sweet flavor, produce a lot of vigorous foliage and may be slow to mature. Indeterminate types include early bloomers Early Cascade and Early Girl that both ripen in about 55 days. More typical are the huge tomatoes: Delicious, Supersteak and Beefmaster, all ready near 80 days; orange Jubilee and pink Brandywine, ripening between 72 and 80 days; and the small Super Sweet 100 and Large Red Cherry, edible in 70 days.

Heirlooms and Oddities

Heirloom tomatoes produce true-to-parent seed and may not be as beautiful as contemporary, hybrid varieties. But they are sought after as gardeners seek a taste of original flavors and are willing to monitor plants for diseases and harvest them over a longer period, later in the season. Get seeds from online specialty nurseries and seedlings from local nurseries. Odd-colored tomatoes are trendy -- and indeterminate. White Wonder is white-fleshed and takes 85 days to mature. Evergreen, a green and yellow cultivar, also ripens in 85 days. Yellow Stuffer, a semi-hollow, lemon-colored tomato, looks like a pepper and may be stuffed and baked like one. It matures in 80 days.

Paste Tomatoes

Paste tomatoes are appropriate for canning and preserving for sauces and tomato-based dishes throughout the winter. They are firm-fleshed and slightly grainy which gives them more substance when cooked into paste. These tomatoes tend to cluster and ripen all at once. This is undesirable if you want a summer season of fresh tomatoes, but it is perfect for the work of canning which is most efficiently done in large batches. Red paste tomatoes like Roma, San Marzano and Viva Italia ripen, on average between 70 and 80 days from planting.

Tags: between days

Steam Squash & Zucchini

You do not need elaborate equipment to steam fresh vegetables such as squash and zucchini. These can be prepared in minutes on the stove top using a vegetable steamer. This process yields a side dish that is quick to make and healthful. Zucchini and yellow squash are known as summer squash, when they are most abundant, but they are readily available all year. Unlike winter squash, summer varieties have thin skin that is easily peeled. They also take less time to cook.

Instructions

1. Fill the saucepan with water to cover the bottom half inch of the pot.

2. Bring the pot of water to a boil over medium high heat.

3. While the water is heating, peel the squash or zucchini, if desired. Otherwise thoroughly wash the outside of the squash in soap and water, patting dry with paper towels

4. Slice the zucchini or squash into half-inch-thick slices on top of the cutting board. Make sure that the slices are similar sizes. You could also dice the squash if preferred.

5. Insert the vegetable steamer into the saucepan.

6. Add the cut squash into the vegetable steamer and cover the pot with the lid.

7. Let the squash steam, covered, until crisp tender. This will be about 5-to-77 minutes.

8. Using the pot holder, remove the vegetable steamer from the pot and pour the steamed squash or zucchini into a serving dish.

9. Serve hot with salt and pepper and melted butter if desired.

Tags: vegetable steamer, squash into, squash zucchini

Make Fried Cheese Curds

Cheese curds are a byproduct of the cheese-making process.

While fried cheese curds are often considered a staple of the typical Wisconsin snack-food diet, it's easy to make your very own batch at home. Cheese curds are the the byproduct of the cheddar-making process, and are best enjoyed within 24 hours of production. You'll need to obtain fresh cheese curds rather than curds from the grocery store, which are likely too old to be of much use. Cheese curds melt during frying, leaving you with a gooey -- and addictive -- snack wrapped in batter.

Instructions

1. Pour the oil into a frying pan and set it on the stove. Prepare the oil for frying by increasing the temperature to the highest setting and then letting it simmer at medium heat while you prepare the batter.

2. Prepare the batter. Sift the flour, baking powder and salt into a medium bowl.

3. Beat the eggs and combine with the milk. Stir into the flour mixture and mix vigorously until smooth.

4. Dip each cheese curd into the batter and fry them in the hot pan. Cook for about one to two minutes on each side until the curds turn light brown in color.

5. Drain the curds on paper towels.

6. Serve with ketchup, ranch dressing, hot sauce, pickles, mustard or just eat them plain.

Tags: Cheese curds, Cheese curds byproduct, curds byproduct

Types Of Seafood Salads

Enjoy seafood in a variety of salads

Seafood provides a lot of meal choices, but instead of dipping another shrimp into cocktail sauce or baking up a new batch of fish sticks, implement seafood into a festive and healthy salad. Multiple salad mixtures are available to cater to all of types of seafood, including salmon, tuna, shrimp and crab meat.

Summer Salmon Salad

Salmon is cut up into small strips and grilled to become the main treat in this salad mixture. To complement the fish, mixed greens are combined with other ingredients like pine nuts, black beans, feta cheese and a cut-up orange to provide a little sweet taste. The salad mixes best with an orange-based vinaigrette dressing, but Italian dressing goes well with the salad, too.

Shrimp Salad

A simple creation, adding shrimp to a regular tossed salad adds a little crunch and chewiness. Cut up your favorite salad vegetables and mix them in with lettuce, spinach or other greens you choose to use. Cook and peel fresh shrimp or simply thaw out pre-cooked shrimp, cut it up and add it to the salad. Use vinegar dressing to get the most flavor out of the shrimp.

Seafood Salad

The basic seafood salad is filled with multiple types of seafood and eliminates the greens found in other types of seafood salad. Use seafood like cooked shrimp, scallops, crabmeat and tuna. Combine them in a bowl with seasonings like salt, pepper, garlic pepper and other flavorings according to your personal taste. Chop up two to three hard boiled eggs and mix them in with the seafood. Add a cup of mayonnaise to complete the salad.

Tuna Salad

Use one can of tuna to create a fast simple salad for lunch. Mix the tuna with a shredded carrot, chopped celery, onions and a cup of mayonnaise. To add a little crunch into the salad, crush up a few potato chips, pretzels or use shoestring potato snacks. Double the ingredients if you are serving for more than two people.

Scallop and Mango Salad

Rinse, shell and clean out about a dozen scallops. Slice up a mango into small cubes. Cook the scallops in the salad dressing you want to use for around five minutes. Mix the scallops and the mangoes with a bed of greens to create the basic salad. Add more flavor to the salad by adding vegetables like tomatoes, cucumbers and shredded carrot. Add extra dressing to the salad as needed.

Tags: into small, little crunch, seafood salad, shredded carrot, them with

Replace Oil With Applesauce In Baking

The sugar in fruit puree such as applesauce can serve a similar purpose to the oil called for in baking recipes.

Replacing oil with applesauce shaves calories and fat from baked desserts like muffins, quick breads, brownies and cookies. However, fat plays an integral role in determining the shape, flavor and texture of your baked goods. Leaving it out altogether isn't a good idea because oil helps prevent over stimulation of the gluten in the flour. Though the sugar found in applesauce acts a bit like oil in this regard, it doesn't have quite the same effect. You can experiment to find an applesauce:oil ratio that produces a recipe to suit you.

Instructions

1. Measure the applesauce in an amount equivalent to the oil called for in a recipe. For example, combine 1 cup of applesauce instead of 1 cup of oil with the other wet ingredients.

2. Add 1 tbsp. of oil per 1/2 cup of applesauce to the other wet ingredients. For example, add 2 tbsp. of oil if you used 1 cup of applesauce. The naturally thick consistency of the applesauce will compensate for the additional liquid from the oil.

3. Combine the wet and dry ingredients according to the recipe's instructions. Bake as directed.

Tags: other ingredients

Make A Sweet & Spicy Glaze For Ham

Make a Sweet & Spicy Glaze for Ham

Baked ham is always an excellent choice for Easter, Christmas or those special Sunday dinners when friends and family gather. A good glaze can accent the sweet taste of ham. You want a glaze that is sweet but spicy, so that the ham is not too sugary. There are many variations to sweet and spicy glaze recipes. Once you know the basic ingredients, you can adapt any recipe to your own family's tastes.

Instructions

Make a Sweet and Spicy Glaze for Ham

1. Cover the ham loosely with aluminum foil and bake in the oven. While the ham is baking, gather the ingredients for the glaze. The glaze needs to go on the ham the last 20 to 30 minutes of baking time.

2. Add 2 cups of brown sugar to a medium mixing bowl. To the brown sugar, add 1/2 cup of pineapple juice and 1/4 cup of orange juice. Mix until well blended.

3. Add 2 tbsp. of spicy brown mustard to the mixture. For a less-spicy glaze, use 1 tbsp. of brown mustard. Mix until well blended.

4. Add the Tabasco sauce. Tabasco sauce is strong, so you may want to start with less than 1/4 teaspoon. Taste the mixture and continue adding the sauce.

5. Take the ham out of the oven, remove the aluminum foil and brush the glaze over the ham carefully. Try to cover the top and sides of the ham. Return to the oven and continue cooking until the glaze begins to brown and bubble. Remove the ham and let it set for 10 to 15 minutes before serving.

Tags: Make Sweet, Make Sweet Spicy, Spicy Glaze, aluminum foil, brown mustard, brown sugar, Sweet Spicy

Mix Amaretto Drinks

Serve your amaretto in a martini glass for a sophisticated feel.

Amaretto is an Italian almond liqueur usually made from almond pits, apricot pits and sometimes a combination of both. Amaretto is used in cooking to prepare meats, sauces and even flavor desserts. As a drink Amaretto can be served on the rocks or mixed with other ingredients for a wide variety of drinks and flavors.

Classic Cocktail

For a classic cocktail, try the Amaretto Sour. This popular drink combines the sweetness of the almond liqueur with the tanginess of sour mix to produce a smooth, sweet drink with a bit of sour kick. Wet the rim of your glass with lemon and place it face down into a dish of sugar to coat the rim of your glass. In a shaker combine ice with three parts Amaretto and one part sour mix. Shake the mixture and strain it into your glass. To garnish your Amaretto Sour add a maraschino cherry and an orange slice. For a modern twist on this classic, add a splash of sprite to your mixture.

Popular Combinations

While there are many drinks made with Amaretto, a few of the popular and classic drinks include the Alabama Slammer and the '57 Chevy. To mix an Alabama Slammer combine 1 ounce of Southern Comfort, 1 ounce of Amaretto, and 1/2 ounce of Sloe Gin with a dash of lemon in a highball glass over ice and stir. To make a classic '57 Chevy combine 1 ounce of each of the following: Southern Comfort, Amaretto and Crown Royal, with equal parts of pineapple and orange juice. Add a splash of grenadine to top it off, shake well and serve over ice.

Modern Mixes

There are hundreds of new "modern" mixes that use Amaretto with names as crazy as they come. Mix 1 1/2 ounces of Amaretto with 1/2 ounce of Jagermeister for a shot of "Midnight Oil." The Liquid Love is made with one part Vodka, one part Amaretto and two parts pineapple juice and sour mix. Dr. Pepper, not the soda, is a drink made by mixing half a mug of beer with half a mug of cola. A 1 ounce shot of Amaretto is dropped into the mixture for a taste similar to the Dr. Pepper soda. This drink is typically consumed fast by chugging. A Red Lobster is one part Amaretto, one part Southern Comfort and a splash of cranberry. Combine these ingredients in a shaker with ice, mix and strain before serving.

Amaretto and Cream

Creamy drinks are popular for their refreshing and smooth taste. Beware though, these dessertlike mixes have a high calorie content. The B-52 is a layered cocktail or shot made with equal parts of Kahlua, Amaretto and Irish Cream. The liquors must be poured in that order for the layering effect. Have an Almond Joy by mixing 1/2 an ounce of Amaretto and white Creme de Cacao with 2 ounces of light cream.

Tags: made with, Southern Comfort, your glass, Alabama Slammer, almond liqueur, Amaretto part

Sonic Carhop Duties

Sonic is a fast food chain that provides the option of using roller skating car hops.

Sonic is a popular fast food restaurant chain that adopts the "old school" method of providing service with the option of using a roller skating carhop to bring the food to you. Sonic also gives the option of using their drive-through service.The restaurant chain sells food items like their foot-long quarter pound hot dog with warm chili, corn chips, shredded cheddar cheese, diced onions, sliced jalapeños and "zesty Southwest chipotle sauce all inside a soft bakery bun and paired with Tots." In order to be a successful carhop with Sonic restaurant, several duties must be performed.

Greet Customers

All Sonic carhops must greet customers upon their arrival to the establishment, so having a naturally pleasant demeanor is an asset. A general greeting of "Hello, my name is Bob and I will be your server." is polite, respectful and friendly. Along with the greeting is the offer to try any special deals, which should be fully explained. Let the patron know about special offers.

Neat Packaging

Food should be served in a timely manner.

A Sonic carhop is to ensure that the packaging, temperature, presentation and service of all menu items meet operational standards. This means that the food must be served to the delivery points in a timely manner to be sure that it does not get cold before reaching the customer. The delivery points include the patio area and the cars parked in stalls. If using the drive-up method as opposed to using the drive-through, the Sonic packaging includes a tray of ordered food items that can weigh up to 25 pounds.

Handles Complaints

Customer complaints should be forwarded to the management team.

As the carhop, it is your duty to make regular checks with the customers to see the quality of food and service has met their satisfaction. If not, the carhop is to handle all complaints by promptly reporting them to a member of the drive-in management team. This demonstrates the importance of meeting the customer's needs.

Additional Duties

Other duties include wearing the appropriate customer uniform and protective equipment as outlined in the corporate manual. A Sonic carhop is also expected to perform additional duties including preparing drinks and ice cream and taking guests orders when necessary. Making accurate change and clearing trays from customers' cars and the patios are other duties.

Considerations

Although Sonic provides carhops on roller skates, the ability to skate is not a requirement to obtain this position.

Tags: option using, chain that, delivery points, fast food, food items, management team

What Do The Five Almonds Mean At A Wedding

Almonds have become a wedding tradition.

Jordan Almonds have become a tradition at many weddings, particularly in Italian, Greek, and Middle Eastern cultures. Five almonds are often presented to the guests in a symbolic gesture of good wishes for the bride and groom.

Facts

Jordan Almonds, sometimes called "confetti," are sugared or candy-coated almonds that are usually produced in bright, pastel colors.

Significance

The bittersweet taste of fresh almonds symbolizes life. The sweet candy coating represents hope that the newlyweds will enjoy more sweetness than bitterness. Five almonds are presented to represent wishes of happiness, health, wealth, children and longevity.

Considerations

The number five is indivisible. It's used to symbolize the strength of the new union and to show that the couple will share everything and not be divided.

Uses

Five almonds are typically given as wedding favors to guests, with the nuts wrapped in white tulle and tied with a ribbon.

Types

White Jordan Almonds are typically used for weddings. Almonds may also be found at other celebrations, with sky blue and pink used for christenings, red for graduations, and green for engagements.

Tags: Five almonds, Jordan Almonds, Almonds have, Almonds have become, have become

Make Homemade Spaghetti Sauce From Scratch

Make your own delicious homemade sauce today.

Whether you come from an Italian family or just love Italian cooking, store-bought spaghetti sauce rarely comes close to the delicious taste of homemade sauce. While cooking sauce from scratch may seem like a daunting task, it takes very few ingredients and can be learned easily. There are many variations to the classic recipe, so try out a few until you find your favorite.

Instructions

1. Chop and dice the parsley, basil, garlic cloves and sweet onion.

2. Saute the diced onion in a pan until golden. Once golden, add the garlic and continue to saute for 30 seconds. Remove from heat and set aside.

3. Combine the sauteed onion and garlic to the 8-quart pot with the crushed tomatoes and tomato paste. Place this oven-safe pot into an oven preheated to 350 degrees. Be sure to put the lid on the pot before placing it in the oven.

4. Keep the pot in the oven for 2 1/2 hours hours. Once this time is up, remove the pot, add the basil and parsley and stir. Salt and pepper can be added to taste. The sauce is ready to be served immediately or can be saved in the refrigerator for up to two days, or in the freezer up to six months.

Tags: homemade sauce

Make Rice And Beans

Make Rice and Beans

Beans and rice are a staple in the Southern United States and are a traditional dish in Puerto Rico, Cuba, Haiti and Jamaica. There's a reason this hearty dish is so well loved. It's filling, spicy, and downright delicious. Preparing it properly takes several hours, so plan accordingly.

Instructions

1. Wash the beans thoroughly and sort through, picking out any shriveled beans, stems, etcetera.Place the beans in a large stockpot and cover them with cool water. Let them soak for at least 8 hours or overnight. Once the beans have soaked, rinse them and set aside.

2. Heat the vegetable oil in a large stockpot and add the ham, stirring it as it browns for about a minute. Add the chopped green peppers, celery, onions, cayenne pepper, salt, oregano and cumin and freshly ground pepper. Cook the mixture, stirring occasionally, until the vegetable are tender.

3. Add the parsley, bay leaves, ham hocks and sausage and cook the mixture, stirring occasionally for about 5 minutes, until the ham hocks and sausage are browned. Stir in the minced garlic and cook for another minute.

4. Stir in the soaked beans, chicken broth and cooked rice and bring the mixture to a boil.

5. Turn the heat down to medium low and allow the rice and beans to cook for about 2 hours, until the sauce begins to thicken and the beans are tender. Add water or more chicken broth if the beans get too dry.

6. Remove about a cup of the beans and put them in a bowl. Add the rum and mash the beans with a potato masher or fork and add the mashed beans back to the pot.

7. Cook the rice and beans for a few more minutes and adjust the seasonings if needed. Serve the rice and beans hot.

Tags: rice beans, chicken broth, hocks sausage, large stockpot, Make Rice, Make Rice Beans

Keep Cheese From Curdling When Melting

Never let cheese boil when melting as it will become tough and curdle.

Although it tastes fine, having cheese curdle in your recipes can be frustrating and it can easily ruin a soup, sauce or fondue. Heat is the culprit when it comes to curdling, but there are steps you can take to keep your melted cheese smooth. A rule of thumb to remember is to add the cheese in last to avoid over-cooking and take the sauce pan off the heat when doing so.

Instructions

1. Shred or finely chop up the cheese as it will melt more quickly and smoothly. Let shredded or chopped cheese to sit to become room temperature.

2. Make a bechamel by melting 3 tbsp. butter in a sauce pan over low heat. Whisk in 3 tbsp. of all-purpose flour and cook, stirring constantly, for a couple of minutes. If you want to make more or less, adjust the amount of butter and flour, but keep them equal amounts.

3. Add in 2 cups of milk. Increase the heat and cook for about five minutes, whisking occasionally until it is smooth and thickened.

4. Take the saucepan off the heat and blend in the cheese. Add the cheese in small hand fulls at a time, making sure it is melted before adding in more.

Tags:

Soul Food Restaurants In Chatsworth California

Chatsworth, California's lone soul food restaurant serves a wide variety of cuisine.

Chatsworth is a district within the northwestern San Fernando Valley near Los Angeles. The area, which has an estimated population of about 42,000 residents, is bordered by mountains and unincorporated land to the north and other San Fernando Valley neighborhoods, including Northridge, West Hills and Simi Valley to the west, east and south.

Les Sisters Southern Kitchen

Les Sisters Southern Kitchen and BBQ is the only soul or Southern food restaurant in Chatsworth or the bordering areas within the San Fernando Valley. Les Sisters is open six days a week, from Tuesday through Sunday, however the restaurant is only open for dinner on the weekends. The other four days, Le Sisters is open for both lunch and dinner, but it does not serve breakfast at all.

Les Sisters Southern Kitchen and BBQ

21818 Devonshire St.

Chatsworth, CA 91311

818-998-0755

lessisters.com

Menu

The restaurant has separate but similar lunch and dinner menus. The lunch menu consists of nine sections: barbecue, sandwiches, Southern burgers, Southern soul food, Cajun and Creole food, side orders, ala carte, beverages and desserts.

The dinner menu consists of appetizers, barbecue, Southern soul food, bayou sandwiches, Cajun and Creole, side orders, children's items, beverages and desserts. Among the more popular dishes on the restaurant's menu are Southern fried chicken, fish sandwiches, ribs and jambalaya.

History

Les Sisters was founded in Chatsworth in 1986 by three African American women: Rhoda Hadi, Clara Huling and Willie Stanford. At the time, Hadi was a master chef and ran the seafood bar at another area restaurant; Huling worked at her mother's restaurant; and Stanford owned and operated a bar.

In 1992, Huling's son Kevin took over the operation and was eventually joined by his son, also named Kevin, and daughter, Jessica.

Regional Restaurants

There is one other restaurant within 20 miles of Chatsworth: A Taste of Soul, which is in the city of San Fernando, about 15 miles east of Chatsworth. A Taste of Soul is open seven days a week and serves lunch and dinner all seven days. The restaurant opened in February 2008. A Taste of Soul doesn't offer Cajun or Creole dishes and focuses more on traditional southern American dishes like pork ribs and hotlinks.

A Taste of Soul

2035 Glenoaks Blvd.

San Fernando, CA 91340

818-361-7901

atasteofsoul.net

Tags: Taste Soul, Cajun Creole, Fernando Valley, lunch dinner, Sisters Southern

Make Manti

Manti is a traditional Turkish dish made of small meat dumplings cooked in beef broth and topped with different sauces and spices. While time consuming to create, manti offers all the best flavors of Turkey in one delicious meal. Serve this delicacy in shallow bowls for optimal visual appeal.

Instructions

1. Process the onion and parsley in a food processor until a paste is formed. Add the hamburger and process until well blended. Add salt and pepper to taste.

2. Combine 1 cup of flour with 1 egg, one-half egg shell of water and a dash of salt in a medium mixing bowl. Mix the dough until it forms into a ball. If the dough is too dry, add additional water 1 tablespoon at a time.

3. Place the dough on a lightly floured surface and roll to a one-eighth inch thickness. Cut the dough into 1 inch squares with the pizza wheel and place the squares in the small bowl. Cover the bowl with the moist paper towel to ensure the dough does not dry out.

4. Fill the other small bowl with flour. Place a pinch of meat in the middle of each dough square. Close the dumplings by folding up all four sides and pressing them together. Dip the finished dumpling in the flour and place in the large bowl. Repeat until all the meat is used up, mixing additional batches of dough as required. The average preparation time for a full pound of manti meat is roughly five hours.

5. Dice five cloves of garlic and mix into the yogurt. Leave the yogurt on the counter until it becomes pungent.

6. Combine the tomato paste and butter in the small sauce pan and place on the stove at a medium-low heat. Place a lid on the pan and allow the butter to slowly melt. Once the butter is completely melted, whisk the tomato paste and butter until completely combined and leave on the stove until ready to serve.

7. Pour the beef broth into the large cooking pot over a high heat. Bring the pot to a boil and reduce heat so that the boil is controlled. Carefully add three handfuls of the dumplings into the pot, stirring gently to avoid sticking. Continue cooking the Manti for roughly 10 minutes or until the dough becomes puffy.

8. When ready to serve, place 10 to 15 dumplings in a bowl along with at least one-half cup of the broth. Add a generous spoonful of the pungent yogurt and finish with a smaller spoonful of the tomato sauce. Place a light sprinkling of mint, pepper flakes and sumac over the manti. Serve with bread slices for dipping. Repeat this process for each guest.

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Can Homemade Salsa

No store bought salsa can compare to a special homemade recipe. Follow these steps to learn can and store your own homemade salsa. You can enjoy your recipe all year round and also give it as gifts to friends and family.

Instructions

1. Make the salsa. Find a good recipe that can be canned or look at recipes to see how you can modify for canning. In order to achieve the correct level of acidity for canning you can't use too many peppers or too little vinegar. Also keep in mind that when you plan to can salsa, you must bring the recipe to a gentle simmer before canning.

2. Sterilize the lids and jars by running them through the dishwasher. Fill the jars with salsa to within ? inch from the top. Put the lids and rings on tightly.

3. Process the salsa by putting the jars in a canner and covering them with at least one inch of boiling water. Let the jars sit in the water for 15 minutes (for 8 oz. jars and pints) or 20 minutes (for quarts).

4. Remove the jars from the water and let them cool in a draft-free place overnight without touching or knocking them into anything. In the morning, remove the rings.

5. Test the seals on the jars one day after canning. The lid should be curved down in the center and not move when pushed down.

6. Store canned salsa jars properly. Wipe them down, apply a label with the date and contents and remove the screw bands. Store in a cool dark place and use within one year.

7. Check the salsa before using. Prior to opening the jar of salsa check the lid for bulges or leaks. When you open the jar, make sure the aroma is normal and there is no mold or foam in the jar. If anything seems amiss, throw away the salsa.

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Ancho Peppers

Ancho peppers are used in tamales, red chili and other Mexican dishes. In Mexico, the Ancho peppers are the backbone for any dish. The Ancho peppers have 1,000 to 2,000 Scoville heat units -- milder than the jalapeno pepper, which is 2,500 to 8,000 Scoville heat units. The Scoville scale is a measurement of the hotness of the pepper based on the amount of capsaicin in the pepper. Capsaicin is an odorless, tasteless compound that is insoluble in water.

Ancho 101

Ancho 101 peppers are dark rusty red when mature. When the peppers are still green, they are stuffed and used in chiles rellenos. Ancho 101 peppers have a mildly hot taste. The peppers are ground up and turned into chili powder. The heart-shaped pepper is 4 inches long and tapered on the end. Ancho 101 peppers can be strung on ropes and made into wreaths. Peppers take 76 to 80 days to mature.

Ancho San Luis

The heart-shaped Ancho San Luis matures in 76 to 80 days. The peppers are a darkish green until maturity when the pepper turns to a red and then a mahogany color. Peppers are 3 inches wide and 6 inches long. Ancho San Luis is mildly hot peppers that are good fresh and as a dried powder. The San Luis enhances the taste of homemade salsa.

Ancho San Martin Hybrid

The Ancho San Martin hybrid matures in 75 days after planting. The 3-1/2 inch wide, 5-1/2 inch long pepper has a thick flesh, which makes the pepper good for stuffing and making chile rellenos or drying or roasting. The heart-shaped pepper is a dark green color when mature.

Ancho Poblano

The Ancho Poblano is a Ancho chili when dry, but when fresh, the pepper is called poblano chili. These peppers are darkish green until ripened, at which time the color changes to a dark red, almost brownish color. Ancho poblano peppers are flat and 4 to 5 inches long. The heart-shaped Ancho poblano is mild-tasting and used for chili powder and sauces when dried or for roasted and added to egg and tomato dishes.

Tags: Ancho peppers, Ancho Luis, inches long, Ancho Martin, Ancho peppers have, Ancho poblano

List Of Wine Importers In The U S

Wine lovers can collect their favorite varieties from U.S. importers.

Many wine enthusiasts find themselves looking for new varieties to taste, collect and enjoy. Knowing where to find a particular kind of wine can be difficult, especially if you're seeking an uncommon or imported wine. The United States has thousands of wine importers, so narrowing your search by the kind you're seeking is important. Many importers specialize in particular regions of the world. Whether you're a wine collector or just looking to have some more bottles on hand, browsing the following selection can give you an idea of what these and other importers have to offer.

Marc de Grazia Selections

Marc de Grazia Selections specializes in fine Italian wines.

Since 1980, Marc de Grazia Selections is a U.S. importer and distributor of Italian wines. The company's wine selection is collected from more than 80 small estates and 14 Italian wine regions, including Sicily and Tuscany. Marc de Grazia Selections has distributing factories in all 50 U.S. states, but wine orders can also be placed on its website.

Nester Imports

Nestor Imports produces white, red, rose and dessert wines.

Nestor Imports is a Grecian wine importer and distributor. The company was originally founded in the 1990s by Christos Spiliotopoulos. Nestor Imports uses a variety of Grecian grape varietals, including: Agiorgitiko, producer of some of the most famous red Grecian wines; Assyrtiko, a grape producing crisp, white wine; Lagorthi, an ancient white Greek variety; and Savatiano, a varietal producing white wines with floral accents.

Grape News Importing Ltd.

Grape News Importing Ltd. prides itself on importing wines that capture the French spirit.

Grape News Importing Ltd. specializes in importing and distributing fine French wines, both elegant and flavorful. The company imports from eight French regions, including Bordeaux, Bourgogne, Champagne, Languedoc, Loire and Rhone.

Pasternak Imports

Pasternak Wine Imports' selection covers an array of wines from many countries.

Based in New York, Pasternak Wine Imports is an importer of fine varieties from a number of countries. Founded in 1988, the company collects from France, Spain, Italy, Australia, New Zealand, Argentina and Chile. Pasternak Wine Imports also partners with a number of producers to access the most exceptional wines. These partners include Les Domaines Barons De Rothschild, Jean-Pierre Moueix and Château La Nerthe.

Vinity Wine Company

Vinity Wine Company also offers Argentinian wines.

Vinity Wine Company is a U.S. importer of Italian wines. The company was founded in 1986 by Dino Capriotti, whose passion for wine began with his family's vineyard in Offida, Italy. Vinity Wine Company is now based in the San Francisco Bay area and collects from more than 15 regions in Italy, including Tuscany and Sicily.

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