Freeze Stuffed Cubanelle Peppers

Stuffed Cubanelle peppers freeze well.

Cubanelle peppers are a fleshy sweet pepper with a contradicting mild spicy heat. The peppers are a favorite to stuff -- fillings usually include some sort of sausage and a blend of cheeses. If you see Cubanelle peppers at your local farmer's market, grab a few sackfuls and make a large batch of stuffed Cubanelle peppers. Make sure to bake more enough than enough to leave leftovers. Take a few minutes to freeze the stuffed Cubanelle peppers, so that you'll be prepared for any post-season craving.

Instructions

1. Prepare and cook the stuffed Cubanelle peppers using your favorite recipe.

2. Wait until the stuffed peppers are at room temperature before you begin the freezing process. You will be handling the peppers with your hands, and you don't want to burn yourself.

3. Tear off a piece of aluminum foil twice the length of the rectangle casserole dish. Line the dish so that 2 pieces of excess foil, equal in length, protrude from each of the 2 shorter sides of the dish. (To conserve freezer space you will fold the foil over the peppers, once frozen. This method allows you to easily remove the foil-wrapped peppers from the casserole dish and transfer them to a plastic zip-top bag.)

4. Place the stuffed Cubanelle peppers in the foil lined casserole dish using a spatula if necessary. Do not fold the foil all the way down -- but do gently press the foil as much as necessary to allow the dish to fit in the freezer. Set the dish on a freezer shelf.

5. Allow the peppers to freeze overnight. Remove the casserole dish from the freezer the next day. Remove the foil and peppers from the dish and place the peppers in a large zip-top bag. Return the peppers, now inside the plastic bag, to the freezer.

6. Allow the peppers to thaw and warm them according to the original recipe when you are ready to enjoy.

Tags: Cubanelle peppers, casserole dish, stuffed Cubanelle, Allow peppers, dish freezer, fold foil, peppers freeze

What Are The Driest Red Wines

Dry red wines are more popular worldwide than sweet red wines.

Many red wines can be dry, but some of the best-known dry red wines include Cabernet Sauvignon, Chianti, Merlot and Pinot Noir.

Types

Cabernet Sauvignons and Merlots tend to be fuller-bodied than Chiantis or Pinot Noirs. Pinot Noirs are quite delicate, while Chiantis pair especially well with Italian cuisine. Cabernet Sauvignons are famous for their complexity, while Merlots are lauded for their lush drinkability.

Features

Dry red wines tend to be somewhat acidic as well as higher in alcohol than other types of wine.

Significance

There are two main factors that contribute "dry" characteristics to wine. One is the amount of residual sugar left in a wine after fermentation; the other is the amount and type of tannins present in a wine, which can give it a mouth-puckering or rough texture.

Uses

Dry red wines may be enjoyed alone or with food. They especially complement red meat, chocolate and other robust foods.

Considerations

In addition to the dry red wines listed above, other varietals of wine may be quite dry, depending upon how and where they were made. Some Riojas and Malbecs can be dry, as well as some Burgundies, Bordeaux and Cote du Rhones. Experimentation is the best way to determine your favorite dry red wine.

Tags: Cabernet Sauvignons, Pinot Noirs

Make An Aces Poker Cake

Creating a cake indicative of a hobby or party theme adds a personal touch to any celebration or get-together. Therefore, a poker night is not complete without an aces poker cake, and creating an aces cake is possible for even the novice baker.

Instructions

1. Choose and bake your favorite cake mix in a rectangular sheet pan. Remove the cake from the pan and allow it to cool on cooling racks. To create a layered poker cake, place the cake on a covered cake board and put into the refrigerator to cool for an hour before cutting the cake.

2. Make a butter cream or royal icing to cover the cake. After removing the cake from the refrigerator and cutting it, put a layer of icing between the layers before assembling the poker cake. Cover the cake with a thin layer of icing and cover it with white rolled fondant. Cake supply stores sell premade icing, filling and fondant.

3. Color two small amounts of rolled fondant with red or black soft gel paste food coloring. Use a small and large heart, diamond, spade or clover cookie cutter to create the suit for the aces poker cake. Also cut the A out of the fondant, creating the ace. You need two aces and small suits and one large suit to create the aces poker cake, but also cut extra shapes to decorate the sides of the cake and the cake board.

4. Use an actual poker card as a placement guide when decorating the top of the aces poker cake. Put the aces and small suits in the top left and bottom right corners and put the large suit in the middle of the cake. Remember to put the bottom decor upside down.

5. Pipe icing around the edges of the cake that touch the board using a standard #8 decorating tip. Then decorate the rest of the cake with the additional shapes, and also create poker chips for the board out of the red, black and white fondant.

Tags: aces poker, aces poker cake, poker cake, aces small, aces small suits

Choose Food For A Harvest Party

As summer fades into autumn, the timing is perfect for a harvest party. Food for a harvest party should reflect the season and local crops. Comfort foods, late vegetables and fruits all make perfect foods for a harvest party.

Instructions

Create a Harvest-Themed Menu

1. Base all menu on a harvest theme. Think apples, pears, pumpkins, hearty stews and mulled ciders.

2. Prepare food that is familiar to your guests. There are many ways to dress up traditional foods without making them too exotic for some guests. For example, wrap wedges of pears in smoky prosciutto for a unique but non-threatening appetizer.

3. Visit a local farmers market for fresh harvest vegetables, fruits and herbs.

Serve Appetizers and Finger Foods

4. Make all appetizers small to serve a large crowd.

5. Serve a balance of sweet appetizers and high calorie foods, such as cheese, with healthier choices, such as fresh crudite and hummus and fresh fruit with a yogurt dip.

6. Put out a large bowl of munchies to supplement appetizers and finger foods. Snacks such as tortilla chips, trail mix or party mix are good choices for a harvest party.

Serve an Assortment of Beverages

7. Purchase harvest-themed beers such as October ales or pumpkin ale.

8. Provide a selection of spiced ciders and hot cocoa for children (and adults not imbibing).

9. Mix a harvest punch, made from a mix of orange, pineapple and pear juice, which can be served plain or with alcohol.

Serve the Main Course

10. Make a potato bar by serving crispy potato boats alongside assorted toppings, such as sour cream, bacon, fresh chives and cheddar cheese.

11. Serve a hearty stew or chowder, like curried pumpkin stew or New England Clam Chowder.

12. Flavor the main dish with harvest spices such as sage, onion, and garlic. All meats should be accompanied by moist homemade stuffing.

Serve a Harvest-Themed Dessert

13. Serve a classic such as apple, pumpkin or mincemeat pie.

14. Dress up traditional pies with unusual ingredients, such as caramel-apple pie or cheddar-apple pie.

15. Serve baked fruits such as apples or pears, topped with homemade whipped cream.

Tags: harvest party, apples pears, vegetables fruits

Rescue A Crumbled Cake

Don't let a minor disaster spoil the party. Whether you flipped a cake layer out of its pan or knocked your frosted masterpiece to the floor, here are a few ways to salvage your dessert.

Instructions

1. If a baked layer broke cleanly, use extra frosting to glue the pieces together. Place a cardboard round covered completely with foil or plastic wrap under the layers for support while you reassemble them.

2. Tear some soft bread and use the pieces to fill large gaps. Patch smaller holes and dents with frosting. Continue decorating as planned.

3. If the cake cracks or breaks after it's frosted, ease the pieces together by pressing the sides in with a flat spatula. Smooth frosting over the cake.

4. Use fresh fruit, edible flowers or decorative frosting flourishes to hide imperfections.

5. For a cake that falls apart completely, make a classic trifle: In a pretty glass serving bowl, create layers of crumbled, liqueur-soaked cake, whipped cream, and berries or shaved chocolate. Refrigerate until serving time.

Tags: pieces together

Recipes

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

Instructions

1. Step one in baking your macaroon kiss cookies with this recipe is to beat butter, cream cheese and sugar in large bowl until well blended.

2. Step two in cooking your macaroon kiss cookies with easy recipes like this one, is to add egg yolk, almond extract and orange juice; beat well.

3. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended.

4. Stir in 3 cups coconut. Cover; refrigerate 1hour or until firm enough to handle.

5. Remove wrappers from Hershey's kisses. Heat oven to 350*. Shape dough into 1-inch balls; roll in remaining 2 cups coconut. Place on ungreased cookie sheet.

6. The final step to make macaroon kiss cookies with this recipe is to bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press a Hershey's kiss on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. This cookie recipe Makes 4 dozen cookies.

Tags: kiss cookies, macaroon kiss, macaroon kiss cookies, cookies with, easy recipes

Use Panko

Use Panko

Panko refers to Japanese-style breadcrumbs. These crumbs are made from white loaves of bread without crusts. They have a course texture and hold up well in cooking, producing a crunchy exterior that doesn't become soggy. Panko breadcrumbs are versatile and can be used for any recipe that requires breadcrumbs or cracker crumbs. Their ability to coat and add texture makes them a preferred choice for many cooks.

Instructions

1. Use panko with chicken. Place 1 cup of panko in a shallow dish and add 1 tsp. of garlic powder, 1/2 tsp. salt and 1/4 tsp. of pepper, and mix the items together. Dip two boneless chicken breasts in egg or buttermilk, then roll in the panko mixture. Cook in a skillet coated with olive oil until crispy brown and cooked through.

2. Coat fish with panko. Place 1 cup of panko in a shallow dish and mix in 1 tsp. of lemon pepper. Dip fillets of a white fish, such as tilapia, in milk then coat with panko. Cook in a skillet coated with olive oil until nicely browned.

3. Mix 1/2 cup of panko with 1 tbsp. of melted butter and sprinkle over dishes before baking, such as macaroni and cheese, breakfast casseroles, vegetable casseroles or potatoes au gratin.

4. Substitute panko breadcrumbs for regular breadcrumbs in recipes that use them for texture and binding, such as meatloaf or black bean burgers.

5. Use panko with popular deep fried foods such as potato croquettes, onion rings or other fried vegetables. Follow your recipe as directed, but substitute panko for the breadcrumbs or add it to flour to coat the foods just before frying.

Tags: panko with, coated with, coated with olive, Cook skillet, Cook skillet coated, olive until, panko shallow

Dehydrate Or Dry Apples! A Food Preservation Recipe

Dried Apples

Drying apples at home is easy and has several benefits as a method of food preservation. Unlike frozen apples, dried apples can be stored at room temperature and do not rely on electricity to maintain their quality. Unlike canned apples, dried apples take up significantly less space and are processed more naturally, with less heat, resulting in a nutritionally superior, less altered apple.

Instructions

1. Choosing Apples

Choose firm, mature, high quality apples and dry them soon after harvesting. Wash the apple by spraying it with white vinegar and rinsing well. Remove any bad spots from the apple.

2. Cutting Apples

Cutting the apples uniformly will help them to dry evenly. Core the apples. Peel the apples. Peeling is optional if you are using the apples in potpourri, crafts or for powdering. Cut into ¼ to ½ inch rings or slices.

3. Dipping Apples

Apples should be dipped prior to drying to prevent oxidation. Oxidation is the browning of apples when exposed to air. Oxidation causes apples to lose some vitamin content. Dipping in lemon, or lime, juice is the most natural method of preventing oxidation. To dip apples, cover the apple slices in water with added lemon or lime juice for 8 minutes prior to drying them. You will need 1/4 cup of juice for every cup of water needed to cover the apples.

4. Prepare Apples for Drying

Spread the apples in a single layer. The apples should be spread evenly and not allowed to overlap one another, as air should circulate freely between each piece of fruit. A glass dish is perfect for oven, or air, drying. If you are using a food dehydrator, layer the apples evenly on the trays.

*If you wish to sweeten the apples before drying, you can coat them with a mixture of cinnamon and sugar. 1 teaspoon cinnamon for ever cup of sugar works well.

5. Choosing an Apple Dehydration, or Drying, Method

There are 3 general methods of dehydration: Sun (air) drying, oven drying, and food dehydrator. Each has its advantages and disadvantages.

*Sun or Air Drying - Sun, or air drying, is the most natural form of dehydration. It requires a warm day with temperatures near 100 degrees and low humidity. To sun dry apples, place apples in a sunny window. A car window can provide an ideal place for sun drying as the ideal temperature for drying apples is 135 degrees.

*Oven Drying - If your oven maintains low temperatures, between 120 and 150 degrees, oven drying is a good choice for occasional use. It does not require the purchase of special equipment and is reliable when the weather is not ideal for dehydration. To oven dry apples, place the apples in the oven and set the oven to 135 degrees.

*Food Dehydrator - A food dehydrator consumes less energy than an oven and is the preferred method of dehydration for regular use. If you dry a lot of food, and the weather in your area isn't ideal for sun drying, a food dehydrator is a consistent, low energy, dehydration method.

6. Testing Apples for Dryness

Apples should have most of the moisture removed, but still be pliable. If they are crisp, they are too dry. Overly dried apples work well for making apple powders. See the "Rehydration and Use Tips" below.

7. Storing Dry Apples

Pack apples in a moisture proof container such as a canning jar, or a sealed plastic container. Vacuum packing dried apples will further prolong their shelf life, but storage in a glass, moisture proof container, is the most natural method. Label the apples with the date of preservation. Store in a cool dry place. Dried apples can be stored up to 12 months.

Tags: food dehydrator, most natural, apples dried, apples dried apples, Apples Drying, apples place, apples place apples

Make Turkey And Stuffing Casserole

There's no reason that turkey and stuffing has to be only for Thanksgiving and Christmas, because it's every bit as delicious any time of year. Combine the two in an easy casserole with some savory seasonings and serve up some hot comfort food.

Instructions

1. Heat the butter or margarine in a large skillet and saute the celery and onion until tender.

2. Place the bread crumbs in a large, greased casserole and stir in the sage, salt, poultry seasoning and pepper. Add the chopped celery and onion and mix it together gently. Stir in the cubed turkey, tossing it lightly so the bread crumbs aren't crushed.

3. Melt some more butter or margarine in a small saucepan and stir in the flour and salt. Mix in the water and chicken broth and stir it constantly until the mixture comes to a boil.

4. Stir the hot broth mixture slowly into the beaten eggs, add the chopped parsley and pour it over the ingredients in the casserole.

5. Cover the casserole dish and bake it at 350 degrees Farenheit for 30 minutes. Remove the cover and bake the turkey and stuffing casserole for 15 more minutes.

Tags: bread crumbs, butter margarine, celery onion

Use Milk & Wine As A Marinade

Marinating can add both flavor and tenderness to any meat dish.

Used to impart flavor and tenderize, any meat dish from a prime steak to wild trout will benefit from marinating. Marinades are made from many ingredients, but highly acidic marinades, such as those using vinegar, have a tendency to over-tenderize meat. A simple and effective marinating technique that works well for beef, pork, chicken, lamb, venison or fish is to use a wine and milk marinade, with the wine adding flavor while the enzymes in milk relax the fibers in the meat.

Instructions

1. Select a wine that will complement the flavor of type of meat you are preparing. Traditionally red wine is used for beef and white wine for fish. However, any wine that has a flavor you enjoy is acceptable. While any type of milk will work in a marinade, milk products with more fat will add more texture.

2. Add one part red wine and one part milk to a mixing bowl. Add spices to suit your taste and the type of meat. For example, dill works well with fish, peppercorn with beef and mint with lamb. Salt, pepper, fresh garlic or onion powder are good choices for any type of meat. Begin by adding small amounts of spices, a teaspoon at a time, whisking the mixture and then tasting, so as not to make the marinade too spicy for your palate.

3. Place the meat into a deep baking pan or casserole dish. Cover the meat with the marinade mixture and cover the dish with food wrap. Place the dish in the refrigerator and allow the meat to soak for at least two hours. For nonprime cuts, such as those from the animal's shoulder or shank areas, allow the meat to marinate for up to 48 hours.

4. Cover a platter with paper towels. Remove the meat from the marinade mixture with a fork and place the meat on the plate to drain for about five minutes. Cook the meat as usual.

Tags: type meat, allow meat, marinade mixture, meat dish, such those, wine that, works well

Make Lofat Blue Cheese

Make Lo-Fat Blue Cheese

There is nothing better than having some home-made blue cheese with any salad. Especially if it's low-fat. Why not take the challenge and impress your family and friends, by making your own. This step-by step guide will show your how. It will be a winner every time!

Instructions

1. Heat milk to 90 degrees. Add the mold, then add the starter. Mix together well. Cover and ripen at 90 degrees for approximately 60 minutes.

2. Add the diluted rennet and gently stir with an up-and-down motion for approximately one minute. Cover the mixture and let the set at 90 degrees, for approximately 45 minutes, or until the curd gives a clean break.

3. Cut the curd into about 1/2 inch cubes. Let the cubes set for about 5 minutes.

4. Gently stir the curds, to keep them from matting, approximately every 5 minutes.

5. Let the curds set, undisturbed, for about 5 minutes.

6. Pour off the whey. Place the curds in a colander. Let the curds drain for about 5 minutes, until all the liquid is gone. Place the curds back into the pot. Gently mix the curds by hand, so they won't mat.

7. Add 2 tablespoons of the cheese salt and mix well. Let the mixture set for about 5 minutes. While mixture is setting, sterilize a 2-pound cheese mold, two cheese mats, two cheese boards, in boiling water. Let everything drain well.

8. Place one of the cheese mats on a cheese board. Place the mold on the mat. Fill the mold with the curds. Cover with the other cheese mat and cheese board. Turn the curds in the mold, about every 15 minutes for the first two hours. Then once an hour for an additional two hours. Let the curd drain overnight.

9. Remove the cheese from the mold. Sprinkle with remaining salt over the entire surface. Shake excess salt off. Let the cheese set at 60 degrees, with about 85 percent humidity. If you have a basement, most basements meet those requirements. Set the cheese on a cheese mat or a cheese board. Turn the cheese over each day for 3 days. Salting it and shaking off the excess salt each time.

10. Poke cheese with approximately 40 holes from top to bottom, with a sterilized ice pick. Age the cheese at 50 degrees and 95 percent humidity. If you have an extra refrigerator with a pan of water, would do best. It's best to store the cheese on its side in a wooden cradle. About every 4 days, give the cheese a quarter turn on its side to keep it from becoming misshapen (keeping it from badly forming out of shape.) Mold will appear within 10 days.

11. The surface of the cheese should be covered with blue mold, with a reddish brown smear, in approximately 30 days. Gently scrape the mold and smear off with a long bladed knife.

12. Continually scrape of the mold and smear, for approximately another 20 to 30 days.

13. Scrape the cheese a final time and wrap in foil, after approximately 90 days. Lower the refrigerator temperature to approximately 36 degrees. Age the cheese another 60 days longer, turning the cheese on a weekly basis. For a milder cheese, sample it after it after 3 months. For best results. The cheese will be ready to eat in six months. Yields about 2 pounds.

Tags: about minutes, cheese board, cheese cheese, another days, approximately days, approximately minutes, Blue Cheese

Store Whipping Cream

Whip your cream as needed over the 3-day storage period.

Whipping cream is the ultimate fluffy topping on pie, ice cream and any other decadent treat you might be craving. Vigorous whipping brings heavy whipping cream to unique "shear" condition that straddles both liquid and gas states. Conditions have to be just right for whipping to take place, including a cold enough temperature, strong mechanized force and the right air pressure. Freezing your whipping cream would compromise this unique balance and make whipping the cream impossible after freezing and thawing.

Instructions

In the Carton

1. Seal the carton or secure the lid on your whipping cream container. Like any other dairy product, whipping cream stays freshest with minimal air exposure. Do not whip the cream before storing, as this will lead to flat cream.

2. Place your container of whipping cream in the refrigerator. Choose a location near the cooling air vent for colder temperatures and optimal freshness.

3. Remove whipping cream from refrigerator and whip as needed within 3 to 4 days.

After Whipping

4. Whip your cream using an electric beater or whisk. While it is better to freeze whipping cream before whipping it, you may occasionally have leftover cream that you don't want to simply discard.

5. Spoon dollops of the whipped cream onto a cookie sheet lined with wax paper and place the sheet in the freezer. Do this immediately after whipping the cream to prevent flattening. Allow the whipping cream to freeze.

6. Place the frozen whipped cream dollops in an airtight container with a hard exterior. This will prevent heavier frozen objects from accidentally crushing your whipped cream mounds.

7. Thaw the dollops at room temperature as needed. Air loss will occur in the freezer, so use thawed whipped cream for cooking instead of as a dessert topping.

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Homemade Glutenfree Beef Broth

Carrots have a high concentration of vitamin A.

It helps to have a recipe to work from when you initially prepare homemade gluten-free broth. It is a fairly easy task once you have the right steps.

Ingredients

You will need between five and six pounds of cut beef bones that still have some meat. Purchase two onions, two carrots, and celery sticks. The recipe requires 10 peppercorns, four garlic cloves, and two cloves. You will additionally need one tsp. tomato puree, 8 3/4 pints of water, and a large bouquet garni.

Preparation

Quarter the onions and carrots. Chop two sticks of celery. Preheat your oven to 450 degrees. Set the bones in a roasting pan and into the oven for 30 minutes until they are browned. Add the vegetables to the pan and keep them in the oven until they are evenly browned.

Directions

Pour the contents of the roasting pan into a pot. Add the seasonings, the bouquet garni, and the garlic and tomato puree. Boil one pint of water in a separate pot and pour it into the broth pot. Add the remaining water into the broth pot. Bring it to a boil then skim off the top layer of fat and simmer it for six hours. Strain and cool the broth.

Tags: bouquet garni, into broth, onions carrots, roasting into, tomato puree, until they

Barbeque Ham On The Grill

Allow ham slices to sit at room temperature for 30 minutes before grilling.

Barbecued ham on the grill provides a welcome change from traditional burgers and hotdogs for a quick summer meal. When served with potato salad and fresh or grilled vegetables, barbecued ham becomes a full meal. Whether you are looking to serve a hungry crowd or simply cooking for the family, grilling ham slices is quick and easy. For additional flavor, marinate ham slices in your favorite barbecue sauce before grilling.

Instructions

1. Trim the skin from the outer rim of the ham slice, leaving a layer of fat. Clip the edges of the slice every 1 to 2 inches to prevent the ham slice from curling when grilled.

2. Marinate the ham slice in your favorite sauce or allow to sit in barbecue sauce for 1/2 hour at room temperature.

3. Brush the grill lightly with oil. This prevents the ham from sticking to the grill while cooking.

4. Preheat the grill on medium heat. A preheated grill sears the outside of the ham slice quickly and seals in moisture.

5. Place the ham slices on the grill, 4 inches above the burner. Sear both sides to lock in moisture.

6. Cook for 5 to 10 minutes with the hood open. Turn the ham slice when the bottom is browned.

7. Grill for an additional 5 to 10 minutes until both sides are evenly browned. Cooking time depends on the thickness of the ham slice, distance from the heat source and grill temperature.

Tags: barbecue sauce, before grilling, both sides, room temperature, your favorite

Homemade Pancakes

Homemade pancakes with a side of bacon.

A pancake is a circular, flat and slightly sweet pastry item which people often cover with syrup before eating. Pancakes are most commonly eaten at breakfast, though they can be eaten anytime of the day. The origin of pancakes can be traced back to the 17th century Dutch settlers. The colonists would often put pumpkin and other spices into the batter to add extra flavor to the pancakes. Today, we sometimes add fruit or candy to enhance the flavor of our pancakes. Blueberries and chocolate chips are two examples of popular pancake ingredients.

Instructions

1. Combine the dry ingredients together in a large bowl. Sift the flour and sugar together.

2. Pour the buttermilk in a separate bowl. Add the egg, melted margarine and vanilla extract. Whisk together the wet ingredients until well-blended.

3. Stir the wet ingredients into the dry ingredients. Whisk or beat the batter until smooth and slightly bubbly.

4. Add optional ingredients--such as chocolate chips or blueberries--to the batter. Stir until the ingredients are evenly distributed throughout the batter.

5. Pour 1/4 cup batter into a hot pancake griddle. Flip the pancake when it has browned on the bottom. The pancake is done once both sides have browned.

6. Create a stack of pancakes and drizzle warm syrup over the top. Add fruit, whipped cream or other desired toppings.

Tags: chocolate chips, flavor pancakes

Bake Without Eggs

Most of us enjoy baked goods, but you may want to cut down on cholesterol and bake dessert without eggs. It takes some modifications and planning, but it's possible to bake without eggs and end up with scrumptious desserts.

Instructions

1. Decide on an egg substitute. Tofu, commercially available powdered egg replacement, mashed bananas, or pureed apples are all examples of egg substitutes. Ground flax seed combined with boiling water is also a great egg replacement.

2. Determine why the recipe requires eggs. In a cake recipe, eggs are used to hold ingredients together and help the cake rise. In cookie recipes, eggs help with texture. Pick your egg replacement based on the function of eggs in your recipe.

3. Don't try to use an egg substitute in recipes that require four or more eggs. Some cake recipes require several eggs and egg whites. It would be nearly impossible to use an egg replacement and end up with a similar result.

4. Search for cookie and cake recipes that don't require eggs. This will allow you to follow an already established recipe without having to try different substitutions.

Tags: cake recipes, recipes that, recipes that require, that require, without eggs

Make Christmas Cookies

Christmas just isn't Christmas with delicious holiday cookies. There are so many varieties of Christmas cookies to make. In this article, you will learn to make basic sugar cookies and decorate them.

Instructions

1. Preheat the oven to 375 degrees.

2. Cream together the butter and shortening in a mixing bowl for about two minutes.

3. Add powdered sugar and beat for two more minutes.

4. Add the egg, vanilla and almond extract. Mix until it is light and fluffy.

5. In another bowl, mix the flour and baking soda. Add it to the butter batter and mix it with a blender on low until blended.

6. Divide the mixture in half. Form each half into a flat round shape and wrap it in plastic wrap. Refrigerate for 30 minutes.

7. After 30 minutes, lightly flour a rolling pin and roll out each half of the cookie dough. Roll the dough until it is about ¼ inch thick.

8. Lightly grease a cookie sheet. Using a cookie cutter, cut the shapes out of the cookie dough and place them on the cookie sheet.

9. For decorating the cookies, you can use a variety of options. You can use frosting and then decorate them with colored sprinkles. You can mix an egg with 1 tablespoon of water and then brush them on the cookies. Then you can add sugar or non-pareils. The egg mixture will make the sugar or pareils stick to the dough. You can paint a design on the cookies by mixing an egg yolk with ½ teaspoon of water and some food coloring, then using a small brush to brush the mixture on the cookies.

10. Place the cookies on a cookie sheet, on a rack in the middle of the oven. Cook for seven to eight minutes or until the edges start to turn a golden brown. Remove the cookies and let them sit for about two minutes. Place them on a wire rack to cool.

11. If you are storing the cookies for later use, they can be stored for up to a week in an airtight container.

Tags: cookie sheet, about minutes, cookie dough, decorate them, each half

Preserve Black Olives

The bitter agent glucoside oleuropein must be leeched out of olives.

Black olives aren't edible right off the tree--they first must be "cured," which is the process of soaking them in a salty solution called "brine." Cured olives don't have the bitter taste of uncured olives. Harvest olives when fully ripe if you desire black olives. Fully ripe olives range in color from dark reddish-purple to black. For the best flavor, avoid damaged or bruised olives and use only the healthiest olives you can find.

Instructions

1. Place the olives in a colander and rinse them under cool running water. Sort through the olives and divide them into groups of similar sizes.

2. Fill a 1-qt. jar with olives of similar size. Leave 1 inch of space between the olives and the rim of the jar.

3. Combine 3/4 cup pickling salt with 1 gallon of cool water. Stir until the salt and water are completely combined.

4. Pour the salty water over the olives until they are covered. Put the lid on the jar.

5. Store the jars where they won't be disturbed, such as in a pantry. Maintain the temperature between 60 and 80 degrees Fahrenheit.

6. Drain the brine from the olives after one week. Combine 1-1/2 cups pickling salt with 1 gallon of cool water and pour this mixture over the olives. Return them to storage for three more months.

7. Store the olives in the refrigerator, in the brine solution, for up to one year after the initial three-month curing process in the pantry.

Tags: cool water, gallon cool, gallon cool water, over olives, pickling salt

Use A Winged Corkscrew

While a wine key is the official wine opener of most industry professionals--waiters, sommeliers and bartenders--a winged corkscrew is oftentimes the only opener available at many homes. If you find yourself in a bind with only a winged corkscrew available, fret not: With a little guidance, you'll be able to easily open that bottle of vino and be well on your way to imbibing in no time.

Instructions

1. Remove the foil. The foil is the small bit of metallic or plastic wrap covering the neck of the bottle and cork. With a small knife, cut in a circle underneath the lip of the neck. Using the knife's edge with your thumb as leverage, peel back the foil and discard. The top lip of the bottle and cork should now be exposed.

2. Embed the corkscrew. Raise the arms of the winged corkscrew up so the corkscrew part protrudes completely from the bottom. Holding the bottle with your other hand, insert the corkscrew into the top of the cork at an angle. Once it is securely embedded, raise it upright. Maintain your hold on the wine bottle and twist the corkscrew in further, twisting clockwise and using the knob on top of the winged corkscrew. Keep twisting until the corkscrew is completely embedded.

3. Pull out the cork. By now, the corkscrew should be almost all the way in, and the "wings" of the winged corkscrew should be stretched out to the sides. Using both hands, grab the wings and pull them down. This should simultaneously pull the cork out of the bottle.

4. Remove the cork from the winged corkscrew. Holding onto the cork with one hand, twist the knob on top of the winged corkscrew counter-clockwise until the cork comes free.

Tags: winged corkscrew, bottle cork, corkscrew should, knob winged, knob winged corkscrew, winged corkscrew, with your

Homemade Jelly

Make homemade jelly with fresh fruit.

Making homemade jelly is a great way to take advantage of fresh fruit. You can make jelly from a variety of fruit, both fresh and frozen. Some fruit that you can use include strawberry, blueberry, raspberry, blackberry, peach, plum and more. Homemade jelly or jam can last for up to a year, and longer if frozen.

Instructions

1. Gather fruit. You will need 8 cups of your chosen fruit.

2. Sterilize the jars. To keep the jars from breaking, they should be kept hot until the jelly is ready to be put into the jars.

3. Prepare the fruit. You need to wash and take off any seeds or stems.

4. Mash the fruit to desired consistency. You need to end up with six cups of mashed fruit.

5. Mix ¼ cup sugar with the dry pectin. This will prevent clumps from forming in the pectin as you mix it with the fruit.

6. Bring the fruit and pectin to a boil, stirring frequently.

7. Add sugar. The box of pectin should tell you how much additional sugar to use in the jelly. Generally you will need four cups of sugar for low sugar pectin, and for regular pectin you will need seven cups.

8. Stir and boil for about one minute.

9. Remove the pot from the heat.

10. Warm the lids in hot water. This will soften the gummed surface and prepare it for sealing. Do not bring the lids to a boil.

11. Remove the foam from the surface of the jelly.

12. Test the jelly for thickness. Using a metal spoon, chilled in ice water, dip a small amount of the hot jelly out. Allow it to cool and if the jelly does not thicken to your desired amount, you can add additional pectin. If adding more pectin, bring the jelly to a boil again for a minute.

13. Let the jelly stand for several minutes and stir. This will mix the fruit up in the jelly.

14. Store jelly until you are ready to eat it.

Tags: This will, will need, fresh fruit, homemade jelly, sugar pectin

Famous Greek Food

Ancient Greece is known as the "cradle of Western Civilization," and over time it has come to develop a unique cuisine that is influenced by Turkey, the Middle East and the Balkans. Some particular Greek foods are known more than others, with a few being famous the world over.

Baklava

Baklava is the most famous Greek pastry made from layers of flaky phyllo dough. It also is comprised of nuts and a honey sauce.

Moussaka

Moussaka is a famous Greek casserole dish. It is layered with either zucchini or eggplant (sometimes both) and a garlic meat sauce, then topped with custard.

Souvlaki

Souvlaki, also known as the gyro, is a dish made from beef, pork or lamb, which is folded into a pita and mixed with lettuce, tomato, onions and a cucumber-yogurt-garlic tzatziki sauce.

Sardeles Pastes

Sardeles Pastes is a famous snack food from Greece. It is fresh sardines that are skinned, salted and seasoned with oil, lemon or a house seasoning, depending on where they are found.

Spanakopita

Spanakopita is a favorite appetizer among Greek restaurants. It is a pie made of phyllo dough and filled with spinach and feta cheese.

Tags: famous Greek, made from, phyllo dough, Sardeles Pastes

The Best Chili Ingredients

Chili recipes vary depending on personal taste.

Nearly every fan of this soupy meal swears by their own take and preference on how chili should be made. Some even incorporate a secret ingredient into the mix. Finding the perfect recipe for chili starts with lining up the ideal ingredients.

Meat

The heart of any chili dish, meat provides the base for any soup.The first chili recipe was used by Texas cowboys in the 1840s. The men would pound beef fat and dried beef with chili peppers and salt. They would then boil the concoction together for food on the trail. Many chili recipes use hamburger or ground chuck, but other styles are also popular. One blue ribbon winner at a chili cook-off took home the $20,000 prize by blending two and a half pounds of lean ground chuck with a pound of ground lean pork. Other people use deer meat, especially during deer hunting season. Vegetarians do not have to feel left out at the dinner table. Many vegetarian chili recipes implement meatless ingredients like soy burger substitute and wheat. Others play up the beans, cooking up a variety of bean types for additional flavors.

Tomatoes

Tomatoes pack a prominent punch in chili recipes. The best mouth-watering varieties would be lacking without the tomato sauce that holds all the other ingredients together. Many recipes use tomato sauce, diced tomatoes or tomato juice as a foundation ingredient for the chili. Add salsa to give your chili an extra spicy tomato kick.

Spices

Some like it hot while others prefer the medium variety. Chili is one of the few meals that has the potential to satisfy anyone's taste bud level. What spices you use depends on the desired effect. Chili powder, cayenne pepper and even black pepper give more kick to each bite. Other recipes splurge on a dash of hot sauce into the chili mix. Use as little or as much as you like, and taste for preference.

Secret Ingredients

Because chili is such a deeply personal dish, the most important ingredient is one you add yourself. Adding something sweet offsets much of the spicier ingredients. Some examples of secret ingredients for chili include honey, brown sugar, pickle juice, cornmeal, baking cocoa and many more. Supplementing your own twist on a basic chili recipe may be a trial and error process, but once you have the right recipe down, you will use it time and time again. Pretty soon, people will be asking you make a great pot of chili.

Tags: chili recipes, chili recipe, ground chuck, tomato sauce

Greek Food For Celebrations

Kabobs and pita are two very popular Greek party foods

Greek foods are rich and full of flavorful spices and cheeses that will make anyone's stomach growl. Traditional Greek celebration foods vary based on the type of event or holiday. For instance, different foods are served at weddings, funerals, Christmas, and Thanksgiving. However, there are consistent foods that are served at most events. These foods are delicious and simple to make and will leave your guests wanting more. Add this to my Recipe Box.

Stuffed Grape Leaves

Grape leaves are the leaves taken from the grape vine

Stuffed grape leaves, also known as Dolmathakia, are Greek finger foods that are filled with meat, rice and spices and served as both an appetizer and a main course. Grape leaves are literally the leaves that grow on a grapevine and are a staple in Greek cuisine. Grape leaves are most commonly purchased in cans, because they are not commercially sold fresh. Rinse the leaves and then simmer them in boiling water to make them pliable. Top the leaves with herbs such as mint, dill, and parsley, rice, lemon juice, green onions, and pork or beef. Roll the leaf around the filling and then boil the rolled leaf in water until is cooked through. Allow the leaves to cool and serve them with Greek yogurt or tzatziki for dipping.

Kabobs

Kabobs are a delicious Greek meal that will fit in at any celebration. Kabobs are primarily chunks of meat and vegetables grilled on a skewer. Cut chicken into larger chunks or cubes. Slice tomatoes, onions, mushrooms, peppers or any other type of vegetable into chunks. Marinate the chicken and vegetables in spices and sauce, such as Greek yogurt, feta cheese, sun-dried tomatoes and basil. Thread the chunks of chicken and vegetables onto the skewers and grill them. The meat and vegetables will have the smoky taste of the grill combined with the richness of the Greek spices and cheese and will taste delicious.

Baklava

No Greek celebration is complete without dessert. Baklava is a light, sweet pastry made out of layers of phyllo dough and and drizzled with syrup. Layers of phyllo papers are placed in the pan, and then walnuts mixed with cinnamon and sugar make up the center of the pastry. To make the syrup, boil sugar, water, vanilla, and honey, and drizzle it over the pastry. However, be sure to make a note that your baklava contains walnuts, so that guests with nut allergies can avoid it.

Tags: Grape leaves, chicken vegetables, foods that, Greek celebration, Greek yogurt, meat vegetables

Make Mock Macadamia Nut Cookies With Garbanzo Beans

Garbanzo beans, or chickpeas, make fine replacements for madademia nuts in cookies and other confections.

Here is one of the trickiest ways to get kids (or even adults) to eat healthy, fiber rich, oh-so-good-for-you beans ... put them in cookies. Garbanzo beans (or chickpeas) are awesome in cookies. Even if you are not trying to get healthy, try this anyway. The garbanzo beans look like macadamia nuts and even have a bit of crunch. You must try this! And not only in cookies, but in brownies, muffins and more. And you save money because garbanzo beans are considerably cheaper than macadamia nuts.

Instructions

1. Buy a 15-1/2 ounce can of garbanzo beans. They are also called chickpeas. First, look in the canned vegetable aisle. If you can't find them there, look in the bean aisle. Still no luck? Look in the aisle with Mexican foods. You will find them somewhere in any grocery store.

2. Make your cookie mix (or brownie mix, or muffin mix, or whatever you want "nuts" in) the same way as usual. If the recipe suggests something like "add 1/2 cup of nuts" just substitute and add garbanzo beans instead (rinse and drain them first!). If the recipe does not state a measurement for nuts, go ahead and add 1/2 cup or more if you like. Then just bake as directed.

3. Serve your cookies and don't say a word about them being filled with beans. No one will know. The garbanzo beans will look and taste like nuts. Garbanzo beans are absolutely awesome in oatmeal cookies. But really, any cookie or brownie recipe will be great with garbanzo beans.

Tags: garbanzo beans, beans chickpeas, beans will, cookie brownie, find them

Use Cheese Powder

Sprinkle cheese powder over pasta dishes to add an extra bite of flavor.

Manufacturers make cheese powder by disintegrating any type of cheese and then melting it together with phosphates, citrates and water, after which the cheese is dehydrated and dried. Most hard cheese can be powdered, but you are more likely to find cheeses, such as cheddar or Parmesan, in grocery stores and markets in a powdered form. Armed with a good recipe and the correct measurement tools, powdered cheese can be used in baked goods, dips, dressings and to add flavor to a variety of dishes.

Instructions

1. Choose a recipe of your liking that calls for powdered cheese. Take note of the specific type of cheese. You don't want to substitute a powdered Swiss cheese in a recipe that calls for powdered sharp cheddar cheese.

2. Measure the powdered cheese according to the recipe using a dry measurer or scale. Do not use a liquid measurer as the measurement could be off slightly.

3. Combine the powdered cheese with any liquids called for by the recipe. This will rehydrate the cheese. Mix the liquid thoroughly so the powdered cheese doesn't form lumps. This is especially important when the cheese is the star of the dish, such as in a macaroni and cheese dish or a dip. If you don't mix thoroughly, someone might bite into a clump of cheese powder, which is unappetizing.

4. Close the powdered cheese bag or container tightly and store it in a dry area out of sunlight. Wherever you store your spices should be well-suited for storing cheese powder, provided it doesn't get direct sunlight or get wet in any way.

Tags: powdered cheese, cheese powder, calls powdered, that calls, that calls powdered

Microwave Beef Jerky

Quickly transform raw beef into jerky using a microwave.

Beef jerky is a convenient snack made of strips of beef that have been marinated or smoked and dried. Make your own beef jerky at home to save money and create customized flavors. Beef jerky marinades range from spicy to sweet, so choose the flavor profile that fits your tastes. If you're short on time, make the beef jerky using your microwave instead of an oven. Treat family and friends to homemade beef jerky as thoughtful holiday gifts. Beef jerky is easy to transport and makes ideal camping and hiking treats.

Instructions

1. Place two pounds of raw thin-cut flank steak, chuck roast or brisket on a cutting board. Use a sharp knife to trim the excess fat from the beef. Cut the meat into 1/8-inch strips.

2. Create a marinade. Combine ½ cup each of Worcestershire sauce and soy sauce, 2 tbsp. of liquid smoke and seasoned salt, garlic and onion powder, and black pepper to taste in a mixing bowl. Add sugar to taste to give the jerky a touch of sweetness. Use a pre-made sweet and savory teriyaki marinade for convenience. Stir the marinade with a large spoon.

3. Set the meat strips in a shallow metal or glass baking pan. Pour the marinade evenly over the meat. Cover the pan with a lid or a piece of plastic wrap. Place the pan in a refrigerator and allow it to marinate overnight.

4. Place the marinated beef strips on a microwavable bacon rack. Cover the meat with paper towel.

5. Set the microwave to high power and cook the meat strips for 2 ½ minutes. Turn the strips over using tongs and cook them for another 1 ½ minutes. Turn the strips one more time and cook them for another 1/ ½ minutes or more, depending on the thickness of the meat.

6. Remove the jerky from the microwave and allow it to cool for at least five minutes prior to eating.

Tags: another minutes, cook them, cook them another, jerky using, meat strips, minutes Turn, minutes Turn strips

Make Your Own Gourmet Vinegars

Herb vinegars, from left: rosemary in red wine vinegar; lemon thyme in white vinegar; Mexican tarragon in white wine vinegar

Vinegar has been used for thousands of years for medicinal and culinary purposes. Modern home use ranges from household cleaning to a host of recipes, from salad dressing to vinegar pie. The popularity of specialty vinegars is soaring. Once considered unusual ingredients, balsamic, malt, raspberry, red, white and rice wine vinegars have become commonplace. You can buy flavored vinegars in regular and gourmet food stores, but they're simple and inexpensive to make at home. The process of making flavored vinegars is a type of infusion, similar to making a cup of tea. Recipes use a variety of herbs and fruit, fruit-and-spice combinations, herb combinations and different types of vinegar bases.

Instructions

Easy Herb Vinegar

1. Sterilize the containers. Ensure the containers have tight-fitting lids or corks, and no cracks or chips. Machine or hand wash thoroughly. Place containers in a large pot of water; bring to a boil and simmer for about 9 minutes.

2. Gently pour off water, and remove the containers from the pot. Turn the containers upside down on paper towels to drain and dry.

3. Clean the herbs. Remove any dead or wilted leaves, and rinse the herbs. Stir 1 teaspoon of bleach into 6 cups water. Add herbs, stir and remove. Rinse herbs thoroughly in cool water. Although vinegar has a high acid content, wine vinegars contain proteins and can develop bacteria; the diluted bleach wash is for safety's sake.

4. Heat vinegar to a simmer. Place the herbs in the containers, and pour in the hot vinegar. Seal tightly and let stand. When the containers have cooled to room temperature, place in the refrigerator or store in a cool area away from direct sunlight.

5. Infuse three to four weeks. Store in your refrigerator for up to six months.

6. Strain the vinegar when ready to use, and discard the herbs. Use in vinaigrette, vegetable salads and marinades.

Tags: containers have, flavored vinegars, wine vinegar, wine vinegars

Make A Starbucks Frappuccino Mocha

The Starbucks frappuccino mocha is refreshing iced coffee drink which combines the flavors of espresso and chocolate. The drink will cost you $3 a pop at Starbucks, but you can imitate it at home with an espresso machine, a blender and a few simple ingredients.

Instructions

1. Brew espresso in espresso machine. To best imitate a Starbucks mocha frappuccino, use two shots of espresso per serving. Use one shot for a mildly flavored espresso drink or 3 shots for a strong drink.

2. Pour espresso into the blender. Also pour in 1 tbsp. chocolate syrup per serving. Add more chocolate for a richer frappuccino.

3. Add ice cubes to the mixture in the blender. You'll need to add about 20 ice cubes per serving to achieve the right volume of beverage for a serving.

4. Flavor the frappuccino with your favorite Italian syrup flavors. Vanilla, mint and raspberry combine well with chocolate. Use 1 tsp. of syrup per serving.

5. Blend until ice is liquefied. The frappuccino should be thick and smooth.

6. Poor into tall clear glass. Garnish with whipped cream. Sprinkle cocoa powder on top of whipped cream. To make the drink look like a Starbucks mocha frappuccino, you can also drizzle chocolate syrup over the whipped cream.

7. Serve the Starbucks mocha frappuccino immediately out of the blender. If you cannot serve immediately, places the drinks in the freezer to keep them chilled.

Tags: chocolate syrup, mocha frappuccino, Starbucks mocha, Starbucks mocha frappuccino, whipped cream, chocolate syrup serving, espresso machine

Make Glutenfree Cream Soup

You can make thick and creamy gluten-free soup.

As more people are diagnosed with gluten allergies, they are looking for gluten-free recipes to replace old favorites that include gluten, such as breads, pastas and even cream soups. Cream soups are commonly thickened with flour, which contains gluten. However, there are gluten-free alternatives to flour that cooks can use to thicken cream soup. Cooks who already stock their pantries to accommodate gluten-free diets probably already have these ingredients on hand. Add whatever additional ingredients you like, such as chopped broccoli for cream of broccoli soup.

Instructions

1. Heat your pot over medium heat. Add the vegetable oil, and saute the diced onions until they're barely translucent.

2. Add your vegetables and cook just a few minutes, stirring.

3. Add your water (or stock or broth) and bring to a boil over medium heat. Bring the liquid to a boil, then simmer until the vegetables are tender, about 20 to 30 minutes.

4. Add the meat and cook until heated through.

5. Whisk the powdered milk, cornstarch and potato starch together. Whisk these ingredients into the soup, and stir until the soup is thickened. Scrape the bottom so the starches don't stick to the bottom of the pot.

6. Serve the soup while it is still hot.

Tags: medium heat, over medium, over medium heat, these ingredients

Make Shrimp Egg Rolls

Shrimp egg rolls are a delicious food that is usually eaten with most Chinese entrees. They make great snacks anytime of the day. Here are the steps to make shrimp egg rolls.

Instructions

1. Prepare the shrimp, pork and cabbage mixture. You can add anything you want to the mix. Some possibilities include celery, lettuce, carrots, water chestnuts, rice and soy sauce.

2. Trim the wrappers into a small to medium-sized square depending on the size you would like your shrimp egg rolls. Make sure you trim them into a square form.

3. Lay the wrapper flat and place a spoonful of the mixture into the center of it. Don't overstuff the roll. Make sure you have a couple pieces of shrimp in the mixture.

4. Sprinkle some bean sprouts over the mixture. This will add a crunchy taste to the egg roll.

5. Wet the edges of the wrapper lightly with water and fold the sides. Next, roll the wrapper until all the edges are rolled up. Pinch in any points that are sticking out.

6. Fry the shrimp egg roll in hot oil until gold brown. Remove from the oil and place on a paper plate in a bowl so the excess oil can drain from the roll.

Tags: Make sure, roll Make, shrimp rolls

Tropical Vodka Drinks

The right drink can bring you to the beach.

Vodka, with its clean flavor and clear color, is an ideal liquor for mixed drinks and cocktails. Although many people find straight vodka too strong to be enjoyable, they enjoy vodka mixers where the sweetness of fruit juice and flavored liqueurs neutralizes vodka's potentially harsh taste. Be careful when selecting your vodka--quality counts, and as with other things you may have to pay for that quality. Fortunately, most liquor stores carry affordable vodkas ideal for mixing; ask the liquor store clerk for suggestions.

Bay Breeze

The pineapple juice in a bay breeze will instantly take you to warm summer nights and balmy breezes. To make, combine 1 ounce of vodka with 2 ounces of cranberry juice and 4 ounces of pineapple juice. Stir and pour into a collins glass filled with ice. Garnish with a pineapple slice.

Blue Hawaii

A blue Hawaii is the vodka equivalent of a daiquiri, and can be made frozen or on the rocks. To make a frozen blue Hawaii, pour 1 1/2 ounces of vodka, 1/2 ounce Blue Curacao, 1/4 ounce Creme de Coconut, 4 ounces of pineapple juice and 1 cup of ice to into a blender. Blend well, insuring all the ice is crushed, and pour into a chilled glass. To make a blue Hawaii on the rocks, pour the ingredients above into a cocktail shaker and fill with ice. Shake well, and pour into a glass.

Top Banana

Nothing says tropical quite like the flavor of banana found in a top banana cocktail. To make a top banana mix 1 ounce of vodka, 1 ounce Creme de Banana, and 1 ounce of orange juice in a cocktail shaker. Fill the shaker with ice and mix well. Strain and pour into a cold glass.

Tropical Itch

A tropical itch, like its name suggests, will make you "itch" for warm weather and tropical nights. To make add 1 ounce vodka, 1 ounce rum, 1/2 ounce Orange Curacao and 4 ounces of passion fruit juice to a cocktail shaker. Fill the shaker with ice and shake vigorously to mix. Pour into a collins glass.

West Coast Sex on the Beach

Peach, pineapple, and orange lend their tropical fruity flavors to this drink. To make, combine 1 ounce vodka, 1 ounce peach schnapps in a glass. Add equal parts cranberry, pineapple and orange juices to fill the glass and mix.

Pacific Splash

A pacific splash mixes pineapple and cranberry-apple juice for a unique flavor and pinkish hue. To make, pour 1 ounce of vodka and 2 ounces each of pineapple and cranberry juice into a glass. Top with ice and mix well.

Melon Ball

A melon ball cocktail gets its light sweetness from the addition of Midori, a melon flavored liqueur. To make, fill a collins glass with ice and add 1 ounce of vodka and 1 ounce of Midori. Top with orange juice and garnish with a maraschino cherry or orange slice.

Nectarine-Honey Cocktail

A nectarine-honey cocktail blends honey syrup, club soda and nectarine slices for a refreshingly sweet drink. To make a nectarine-honey cocktail, first make honey syrup by combining one part honey with one part warm water, mixing well. Pour 1 ounce of honey syrup into a tall glass such as a pint glass. Add 1 1/2 ounces of vodka, 1/2 ounce of lemon juice, and 1/2 of a sliced nectarine to the glass, stirring well to mix. Add ice and top with cold club soda.

Tags: ounce vodka, vodka ounce, ounce vodka ounce, cocktail shaker, collins glass, honey syrup, pineapple juice

Make Bread Crumbs For Baked Chicken

If your breaded chicken recipe calls for bread crumbs, don't waste your money buying them when you can make your own in a snap. You can use any type of bread from whole wheat to rye, and it's a great way to use up stale bread rather than throwing it away. You can also season the bread crumbs as little or as much as you like in order to complement the other ingredients you're using with your chicken. Read on to learn make bread crumbs for baked chicken.

Instructions

1. Place slices of bread directly on the oven rack and dry them at a low to medium heat. Turn part way through the toasting process so the bread dries evenly. If you only have a couple of slices, a toaster oven works well, too.

2. Remove the dried bread from the oven and allow to cool to room temperature.

3. Place the slices of bread in a food processor or blender and pulse into fine crumbs. If you don't have a processor, place them in a plastic bag and roll gently with a rolling pin.

4. Season with your favorite herbs or leave as is for a simple light-tasting breaded mixture. Coat the chicken pieces and continue your cooking process.

Tags: bread crumbs, bread from, Place slices, Place slices bread, slices bread, with your

Make Chex Trash Mix

When making Chex Trash Mix, let kids help by stirring the mixture.

Chex trash mix is also known as white trash and monkey munch. The names may be different, but the recipe is about the same. Many variations of the recipe are available and with the basic ingredients, you can add your personal touch to the recipe based on your own personal taste. Chex trash mix is a great snack to have on hand when the kids come home after school or to set out at a party. By following a few easy steps, you can get your hands on this sweet treat.

Instructions

1. Measure the Chex cereal into a large bowl. Set aside.This will be used in a later step.

2. Heat the chocolate chips, butter and peanut butter on the stove top on low to medium heat until all ingredients are completely blended. This will take about five minutes. Be sure not to burn the chocolate during this step. Stir in vanilla and remove from heat.

3. Pour the chocolate, peanut butter and butter mixture over the cereal in the bowl. Mix until the mixture is evenly coating the cereal. The mixture will begin to turn solid. This is normal.

4. Transfer the cereal to a two-gallon re-sealable zipper bag. Add powdered sugar and shake. Place the cereal on wax paper and allow it to cool. Store the treat in the refrigerator in an airtight container.

Tags: Chex trash, peanut butter, This will, your personal

Make Cheesy Shrimp And Grits

Shrimp

Cheesy shrimp and grits is a recipe that is familiar in the southern parts of the United States. It certainly is delicious and satisfying and is one of those meals you can call comfort foods. Here is an easy recipe for cheesy shrimp and grits.

Instructions

1. Bring four cups of seafood stock to a boil with salt to taste and slowly add grits by whisking in. Slowly mix grits in until they lose their lumpy texture. If mixture becomes too thick too soon, add remaining stock. This will take anywhere from 15-20 minutes. Add shredded cheese and whisk until any remaining lumps are gone and add salt and pepper to taste.

2. Add olive oil to a saute pan along with the garlic and simmer. Add shrimp and cook evenly on both sides until golden and fully cooked. It will take around 1-2 minutes on each side. Remove once cooked.

3. Divide grits into four plates and sprinkle each serving with bacon bits. Top with 6 shrimp per plate and drizzle chopped green onions over it. Serve and enjoy!

Tags: shrimp grits, will take

Wine Festivals In Western Michigan

West Michigan is located in the lower region of the peninsula.

Western Michigan, also referred to as West Michigan, is located in the lower region of the peninsula. This part of the state plays host to wine festivals in the fall and winter. The festivals feature a variety of activities beyond wine tasting, including food sampling, parades, markets and craft breweries.

The Great Wine & Food Symposium

The Grand Rapids Public Museum is the site for the Great Wine & Food Symposium.

The Great Wine & Food Symposium takes place in winter at the Grand Rapids Public Museum. The symposium offers more than 300 wine and beer selections and a 20-40 percent discount on wine orders. Local grocer D&W Fresh Market serves hors d'oeuvres to complement the wine served at the event. The event tends to sell out in advance, so purchasing tickets ahead of time is recommended. Overnight lodging discounts are available at the JW Marriott in Grand Rapids with the purchase of a ticket.

Wine and Harvest Festival

The Wine and Harvest Festival includes a contest called Grape Stomp, in which contestants stomp on grapes for two minutes to determine who can squeeze out the most juice.

The Wine and Harvest Festival is celebrated annually in the small town of Paw Paw after Labor Day. The harvest festival provides tours to local wineries, such as St. Julian Winery, and wine sampling in tasting rooms. There are also activities for the whole family, including carnival rides, fireworks and a parade. A popular contest held during the festival is the Grape Stomp, which consists of teams of five people stomping in a vat of grapes for two minutes. The juice is then measured and recorded to determine a winner.

Grand Rapids International Wine & Food Festival

The Grand Rapids International Wine and Food Festival offers seminars that explain all the different types of wines and which wines pair best with which foods.

The Grand Rapids International Wine and Food Festival is held every November in Grand Rapids. The festival features wine tasting and food sampling from local restaurants, as well as seminars that discuss different types of wines and which ones pair best with which foods. Other attractions include the Riverfront Market, which features a variety of gourmet and specialty items for cash and carry, as well as the Michigan Craft Brew Hall, which offers samples from local craft brewers.

Tags: Grand Rapids, Wine Food, Food Festival, Food Symposium, Grand Rapids International, Great Wine, Great Wine Food

Prepare Cajun Prime Rib

Cajun prime rib is simply a more highly seasoned roast beef than the traditional method. It requires a few extra steps and a whole lot of seasonings. The roast in this recipe feeds 8-10. It's a great, zingy centerpiece for a holiday or other festive meal.

Instructions

1. Heat oven to 450 degrees F.

2. Mix together the white, black and red peppers, garlic powder, paprika and salt in a small bowl and set aside.

3. Slice the onion into rings about 1/4-inch thick and leave whole.

4. Peel back the thick cap of fat on top of the roast, slicing under it if necessary, but don't completely remove it. Fold it back so you can replace it later.

5. Pour half the seasoning mix where the fat cap used to be, top with the sliced onion, and replace the fat cap.

6. Tie butcher's string tightly around the roast in several places to secure the fat cap.

7. Rub the remaining seasoning over the sides and bottom of the roast.

8. Place roast in a roasting pan and the pan in the oven.

9. Cook for 30 minutes; then lower the heat to 325 degrees F.

10. Cook for about 2-3 hours and check temperature occasionally with an instant-read thermometer. For rare meat, remove the roast when the internal temperature reads 130-135 degrees F. For medium rare, remove at 140-145 degrees F. And for medium, remove the meat at 155 degrees F or above.

11. When done, let the meat rest at room temperature for 20 minutes before carving it.

Tags: degrees medium

Make A Turkey Club Sandwich With Cranberry

The ingredients of a turkey club sandwich vary in recipe books. However, the three slices of bread used have become the standard way to make the sandwich. In reference to its size, people refer to the turkey club sandwich as a "double-decker" sandwich. The added cranberries provide a sweet accent. Traditionally, restaurants serve the turkey club sandwich in four equal triangle sections. The sandwich is popular in restaurants across America.

Instructions

1. Place all of the ingredients out on the counter. Begin preparing your turkey club sandwich by spreading pesto sauce on three slices of bread.

2. Set the 4 bacon strips across one slice of bread. Make sure the pesto side is facing up.

3. Add 1/4 cup of shredded butter lettuce on top of the bacon.

4. Slice a clean tomato. Place 2 tomato slices on top of the lettuce.

5. Add dried cranberries on top of the lettuce. Place the next slice of bread on top of the cranberries with the pesto side facing down.

6. Stack the turkey breast on top of the sandwich.

7. Top the turkey breast with ¼ cup of butter lettuce. Add the 8 oz. slice of havarti cheese.

8. Place the last bread slice on top of the cheese. Ensure that the pesto side is facing down.

9. Cut the sandwich into four triangles. (Simply cut an X-shape with a sharp knife.) Serve the sandwich with a pickle.

Tags: pesto side, pesto side facing, side facing, turkey club, turkey club sandwich, butter lettuce

Make Tasty Horseradish Sauce

Horseradish

make Horseradish sauce.

Instructions

1. Most people add some type of condiment to hamburgers, sandwiches, and other foods. I have a recipe for some tasty "horseradish" sauce that goes great on burgers, fries, and can be used as a dipping sauce. Make sure you use mayonnaise instead of salad dressing. The sweetness of the salad dressing takes away some of the tanginess of the horseradish.

2. First, take about 1 cup of mayonnaise, and 2 tablespoons of horseradish, place into mixing bowl and stir well. Next, you want to add 1-teaspoon garlic powder, a pinch of salt, and pepper. Mix all ingredients together with a regular spoon, until everything is well blended. You may want to sample the finished product before serving. Depending on your taste, you may want to add some additional horseradish for a heartier flavor.

3. This is a sauce that I discovered by accident. I use horseradish on French fries and a variety of other foods. It seems to add more zest to certain foods. Enjoy

Tags: other foods, salad dressing, sauce that

Freeze Flan

Flans are beautiful things to lay out on the table.

Flan is delicious but it's a bit fiddly to make; you need to make the pastry, cut up the filling, grate the cheese and so on. It's quite a lot of effort to go to for one meal but it isn't really that much more effort to make three flans in one go than to just make one. This is why freezing flans is so good. Have a baking session and put a few away in the freezer ready for a day when you want something that is no bother to cook.

Instructions

1. Cook the flans in their cases as usual. Allow to cool.

2. Place a pair of rulers across the top of the flan case and lay one of the other flans on top. Lay more rulers across this one and lay another flan on top.

3. Slide the tower of flans into a freezer bag. Expel as much air as possible and seal the bag.

4. Place in the freezer and keep for up to a month. Unwrap when you want to use the flan, allow to thaw at room temperature. Depending on the size of the flan, this will take between three and six hours. Place in the oven and reheat thoroughly at 340 degrees.

Tags: rulers across, when want

Ship Wine To Georgia

Your favorite California cabernet shipped to your door

If you're a resident of Georgia and a wine aficionado, you'll be happy to know that you can legally ship your favorite Californian Cabernet or Oregon Pinot Noir to your doorstep. As of May 2008, Georgia officially became a direct-ship state, allowing as many as 12 cases of wine to be shipped between two states per year. It's good news for Georgia wineries as well, because now they can ship their wine to residents of other direct-ship states to enjoy.

Instructions

Georgia Direct Ship Requirements

1. Check to see if the vineyard or winery you're purchasing wine from has registered their brand with the state of Georgia. Their brand must be registered with the state before they're permitted to ship wine to you. Once registered, the vineyard or winery is issued a Special Order Shipment Permit. You may need to contact the vineyard or winery directly to obtain this information.

2. Determine how many bottles of wine you want to purchase. Remember that you're limited to just 12 cases per household per year for off-site sales that require direct shipment.

3. Provide proof that you're over the legal age of 21 to the vineyard or winery. This can be done by providing verification with a government issued ID if you're on-site at the vineyard, or through an age verification service that uses your credit card to validate your age if the purchase is done online or over the phone.

4. Pay for the wine. The cost of the wine may include additional charges, such as state and local taxes and excise tax--which must be collected at the time of sale--in addition to possible shipping charges and a permit surcharge fee. These are charges imposed by the state on the vineyard, but in all likelihood are passed to the consumer.

5. Ensure that the required label "Alcoholic Beverages" is properly affixed to your shipment of wine to guarantee it arrives without issue.

Tags: vineyard winery, with state

Use A Rub On Meat

Apply a rub before grilling steaks.

Enhance the flavor of meat by using a rub on the meat before cooking it. Use one of two major types of rubs. A dry rub, as the name suggests, has only dry ingredients, such as herbs and spices. A wet rub is similar to a dry rub, but includes at least one wet ingredient, such as oil or sauce, and it generally looks like a paste. Apply either type of rub using the same basic method.

Instructions

1. Pat the meat dry with a paper towel.

2. Set the pieces of meat in a single layer on a large plate. If they do not fit, work in batches.

3. Sprinkle a thin coating of dry rub over the surface of the meat. If you have a wet rub, spread a thin layer on the meat.

4. Press the rub gently into the meat with your fingertips. Apply more, if needed, to get an even coating.

5. Turn the pieces of meat over and repeat steps 3 and 4 on the other side.

6. Wrap the pieces of meat in plastic wrap or place them in a plastic food storage bag.

7. Wait at least 30 minutes, and up to 24 hours, before cooking the meat. Put the meat in the refrigerator if you will be waiting at least an hour before cooking it. However, for best results, bring the meat back up to room temperature before cooking it.

8. Grill, saut or roast the meat until it is cooked to your preference.

Tags: before cooking, pieces meat, meat with

Southwest Cooking Spices

Cumin flavors many dishes in Southwestern cuisine.

Southwestern cooking, best known for its spicy flavoring, encapsulates styles from Southern California, New Mexico and Texas. Its use of the chili separates it from all other styles of cooking, making it uniquely Spanish and Native American in origin. Common ingredients of Southwestern cuisine include beans, corn, flour tortillas, pork and avocado.

Epazote

Native to Central America, epazote commonly flavors beans, corn and fish. This Mexican herb tastes strong and slightly bitter. Available chopped or as whole stems, recipes occasionally call for just a stem of epazote, equivalent to a teaspoon of the dried, chopped herb. Ancient Aztecs also used epazote medicinally to avoid gastric discomfort.

Mexican Oregano

Often confused with oregano originating from Italy or the Mediterranean, Mexican oregano tastes grassy, spicier and more pungent than its counterpart. Heat brings out the flavor of this dried herb, making it a good addition to southwest flavored sauces, rubs and marinades. Difficult to find in the U.S., Mexican grocery stores or online vendors may carry Mexican Oregano.

Cilantro

Cilantro, from the leaves of Coriandrum sativum, pairs well with spicy foods because it enhances and promotes other pronounced flavors. In Southwestern cooking, cilantro flavors dishes such as meat, salad, salsa and burritos. Originally grown around present day Greece, cilantro's use as a culinary herb began in 5000 B.C.

Cumin Seeds

Cumin originates from the Mediterranean and flavors virtually all Mexican traditional bean and meat dishes. Considered essential to good chili, Cumin provides a peppery, nutty flavor. Stores carry this seed whole or ground into a fine powder. Cumin's unique, complex flavor makes it an integral spice of Mexican, Indian and Middle Eastern cuisine.

Tags: beans corn, Mexican Oregano, Southwestern cooking, Southwestern cuisine